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| Topic: THE Recipe Thread | |
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Yeah I am going to leave some of the peppers out, still sounds good.
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I like to prepare it with the peppers intact, but I like it hot.
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Does it bother your stomach.
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Sometimes, but I like to take a chocolate bar for a dessert after eating spicy foods.
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Chocolate is good for settling the stomach and a good mood enhancer, I mean lifting the spirits.
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Hick it be known I just like Chocolate.
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I do too, I think everyone likes chocolate.
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I like to combine it on the bottom of many pies. I think for myself it gives a added texture of a taste we all can recognize.
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Reminds me of chocolate cream pie, my ultimate favorite pie and second is banana cream pie, I like all cream pies, and a few berry pies, not real big on the berry pies.
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Anything Lemon. I like to prepare berry pies, I like blueberry, and blackberry the most.
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GLAZED HAM 1 cup of bourbon 1 cup of dark brown sugar 1/4 cup of clove honey 1 tsp. grated orange peel 1/2 cup of cherry coke GLAZE: Combine all ingredients, stirring until sugar is dissolved. 1 (10 lb.) fully cooked boneless ham Cook ham as label directs. One 1/2 hour before ham is done, spread with half of glaze. Bake 15 minutes. Baste every 5 minutes for next 15 minutes. |
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HAM GLAZE 1/2 cup of pineapple juice 1/4 cup of cherry juice 1 tbsp. of garlic powder 1 tsp. of cinnamon 1 tsp of ginger 1/2 cup of brown sugar 1/2 cup of Maple syrup 1/2 cup of confectioners' sugar 1/4 lb. of un-salted butter Combine all ingredients in small saucepan, whisk the ingredients until combine, and bring to a boil. Allow to cool. Baste ham before and during roasting. |
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Use for pork roast or a ham. ORANGE BRANDY SAUCE 1/4 cup of brandy or cognac 1 cup of orange marmalade 1 cup of frozen orange juice 1/3 cup of brown sugar 1/4 cup of corn syrup 1 cup of golden raisins Pinch of each of cinnamon, ginger, cloves, allspice Soak raisins in the brandy or cognac over night. Combine all ingredients in a saucepan. Whisking the mixture until combined. Bring to a slow rolling boil. Turn down the heat and simmer 10 minutes. |
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SPICY JALAPENO GLAZE 1 cup of mint jelly 3 minced fine jalapenos 1/4 cup of crème de mint 1/3 cup of clove honey 1/4 cup of light corn syrup 1/4 cup of apple cider 1 tbsp of apple cider vinegar 1/2 cup of white tequila In a sauce pan combine all the ingredients with a whisk. On medium heat till it begins to boil. Turn down the heat, letting the mixture simmer for ten minutes. Whisk the mixture often, to prevent burning. Remove from stove allowing mixture to cool. Brush the ham with the glaze, then brush the ham with glaze every 20 minutes till the inside temperature reaches 160 degrees. Remove from oven, while still hot brush with the remaining glaze. Allow to sit for 5 minutes. Carve and serve. The glaze can be used on ham or a pork roast. I have used it on a whole roasting chicken with great results. |
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MEAT CHEESE DIP 1 lb. of ground beef 1 lb. of hot bulk sausage 1 med. Red onion, chopped 1 green onion sliced both green and white parts 1 tsp of smoked paprika 1 tsp. of garlic powder 1 tbsp of cilantro Pinch of red pepper flakes 2 jalapenos seeded and veins removed, minced fine 1 can of golden mushroom soup 1 small can of green chilies 1 red bell pepper diced 1 can of diced tomatoes drained 8 slices of pepper jack cheese 2 lbs. Velveeta cheese Brown meats and onions; drain. Combine cilantro, red pepper flakes, smoked paprika, green chilies, diced tomatoes, minced jalapenos, red bell pepper, and garlic powder. Combine the mushroom soup, mix till well blended. Combine the cheeses in small chunks. Warm over low heat until cheese is melted. Serve in a chafing dish. Use chips for dipping. Serve warm in a crock pot, This is good for tacos to. Just cut up some fresh tomatoes, lettuce. Use your favorite taco sauce. A little sour cream. |
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CROCK POT MEAT AND CHEESE DIP 1 2 lbs of Velveeta 1 lb of bulk pepper jack cheese cubed 2 lbs. ground beef, browned & drained 1/2 lb. pork sausage, browned & drained 2 tbsp of grated onion 2 cans of diced green chilies 1 can green chilies & tomatoes drained 1 can green chili salsa 1 tsp of cumin 1 tsp of smoked paprika Chili powder to taste Green Tabasco to taste Combine all ingredients in the crock pot. Blend well until ingredients are well combined. Cook on med till the cheeses are melted. Turn heat on low in crock pot. |
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Edited by
tazzops
on
Fri 04/22/11 10:32 AM
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CORNED BEEF APPETIZERS 2 cans of corned beef (remove any grease from corn beef) 1 pkg. of cream cheese, softened 1/4 cup of sour cream 2 tbsp. of prepare creamy horseradish 2 tbsp. of grated celery 1 tbsp. of grated red onion 12 Brussels sprouts Melba toast rounds In a small sauce pan, combine Brussels sprouts with salted water, 6 whole black pepper corns, and teaspoon of dill. Cook till sprouts are tender, not mushy around 6-7 minutes. Remove from heat, drain water off. Pick out sprouts, leaving the pepper corns. Allow to cool on paper towels. Wait till the sprouts are cooled. Dice the cooled sprouts. Set aside. Flake corned beef. Beat together corned beef, cream cheese, sour cream, horseradish, until well blended. Stir in celery, Brussels sprouts, and onion. Spread corned beef mixture on Melba toast rounds. Garnish with slices pitted ripe olives, if desired. |
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I was asked in mail if there is a quick glaze for ham. Here it is.
12 ounces of cherry coke 1 cup of apple juice 1 and 1/2 cup of dark brown sugar 12 whole cloves Mix the coke,apple juice,brown sugar. Till the mixture is well combined. Then make criss cross cuts in the fat side of the ham. place the whole cloves in the center of the cuts. Bake ham at 350 degrees till inside temp reaches 160.
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Happy Easter!!! :) |
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