WBW Cookbook, Post Your Recipes Here!!!

Quote:

Originally posted by FeFeHumHum

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Sugarpie translation = I never cook/make anything but spaghettios and sandwiches :P

You forgot microwave popcorn.

And pop tarts.

If I can remember later, I'll post my home-made mojo (Cuban garlic sauce) recipe later on. That stuff tastes great on anything.

Quote:

Originally posted by davey45

If I can remember later, I'll post my home-made mojo (Cuban garlic sauce) recipe later on. That stuff tastes great on anything.

Hell yeah!

What's wrong with sandwiches, eh?

A grilled cheese sandwich paired with tomato soup is real comfort food.

Don't use none of that singles shit. Use cheddar, swiss and pepper jack.
Butter up your fav bread on one side. while that cooking butter the up side.
When the bottom is nice and toasty, flip and brown the other side.

Eat it.

I love a grilled swiss on rye or cracked wheat.

Don't be opening a can of condensed mater soup either.

In a saucepan:
Chop up a small onion and two cloves of garlic
Soften them in a little extra virgin olive oil
Add a can of diced tomatoes and a like amount of veg broth(broth of choice or water if that's all you have)
Add a tablespoon of Scorned Woman or hot sauce of your choosing.
add 1/2 cup fresh chopped basil
I ain't sposed to eat salt but you can salt and pepper to taste.

Eat It with your grilled cheese sandwich.

Super Duper Pork Loin

take a pork loin, not a tenderloin, from Sam's Club. This will feed alot of people
Freshly cracked pepper, and/or your dry rub of choice
Grill just enough to mark the outside

meanwhile, get a jar of smuckers apricot and pineapple jelly (comes as one jar)
and get some course ground mustard (not yellow,and not dijon)
so, one jar of the jelly and a couple of big squeezes of the mustard, and sometimes a little soy sauce.

mix that together, put the seared pork loin in a pan, a pan that is hopefully not to wide and this sauce could burn if the pan is too big for the meat and sauce mixture. Cook at roughly 350 degree until your meat thermometer says 152-155 degrees

Then, pull the meat to a cutting board, slice real thin with your electric knife, and hand dredge each piece back into the sauce and finally, serve the whole thing in the pan you cooked it in the oven, with tongs.

Truly, what boys want. The 2 F's .....food and fucking

Awesome first post ibiubu!
Thanks for contributing and welcome to the fun forum!(beer)

Downunder Delite: (aka Baked Bean & Sausage Casserole)

1 1/2 kg thin sausages 2 tablespoons of oil
2 teaspoons curry powder 440 g can baked beans
445g can Italian Cooking Sauce 1 tablespoon soy sauce
1 teaspoon worcestershire sauce 2 onions, sliced
Prick sausages well with skewer, place in large pan, cover with water, bring to boil, cover, reduce heat, simmer 10 minutes, drain.
Remove skins from sausages, cut sausages in half.
Heat oil in pan, cook onions and curry powder until onions are tender.
Add baked beans, Italian Cooking Sauce, soy sauce and worcestershire sauce, bring to boil, simmer 15 minutes.
Transfer to casserole dish for reheating and serving.

Postscript: Within an hour, it's like a scene from 'Blazing Saddles'

Quote:

Originally posted by Ibiubu

Super Duper Pork Loin

take a pork loin, not a tenderloin, from Sam's Club. This will feed alot of people
Freshly cracked pepper, and/or your dry rub of choice
Grill just enough to mark the outside

meanwhile, get a jar of smuckers apricot and pineapple jelly (comes as one jar)
and get some course ground mustard (not yellow,and not dijon)
so, one jar of the jelly and a couple of big squeezes of the mustard, and sometimes a little soy sauce.

mix that together, put the seared pork loin in a pan, a pan that is hopefully not to wide and this sauce could burn if the pan is too big for the meat and sauce mixture. Cook at roughly 350 degree until your meat thermometer says 152-155 degrees

Then, pull the meat to a cutting board, slice real thin with your electric knife, and hand dredge each piece back into the sauce and finally, serve the whole thing in the pan you cooked it in the oven, with tongs.

Truly, what boys want. The 2 F's .....food and fucking

Three cheers for that one. I don't have to taste it to know it's good.

Another one of my Downunder Delites: (aka Barbecued Kangaroo Strips)

1 kg kangaroo rump or loin, cut into thin strips
1 cup plain flour 2 teaspoons of seasoned salt and pepper
1/4 cup vegetable oil 2 tablespoons butter or margarine

Garlic Wine Marinade

2 cups dry red wine 2 garlic cloves, crushed
2 tablespoons soy sauce 1/2 teaspoon dry mustard

Combine all of the marinade ingredients and add the kangaroo strips.
Marinate in the refrigerator for 8 hours or overnight.
Mix the flour and seasoning. Dredge the drained kangaroo strips in the flour and barbecue in the oil and butter, a handful at a time, until nicely browned. (Use frypan if not barbecuing).
Serve with wooden toothpicks.
Makes about 8 dozen strips to serve with pre-dinner drinks.
Halve recipe if desired.

This thread is coming along great.
I like the International flavor.

Welcome new chefs ibiubu and SydneySinbad!
Sydnney do you serve kangaroo piss Fosters beer with that?

Davey45, post it please.

OK another fish dish.

Baked Trout
Ingredients:
2 pounds trout fillet, cut into 6 pieces (any kind of fish can be used)
3 tablespoons lime juice (about 2 limes)
1 medium tomato, chopped
1/2 medium onion, chopped
3 tablespoons cilantro, chopped
1/2 teaspoon olive oil
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon red pepper (optional)

Directions:
Preheat oven to 350 degrees. Rinse fish and pat dry. Place in baking dish. In a separate dish, mix remaining ingredients together and pour over fish.

Bake for 15 to 20 minutes or until fork-tender.

Yield: 6 servings; Serving size: 1 piece

Nice one kat.
When we were camping and fishing on a trout stream. we cooked FRESH trout.
Nothing like it.
After cleaning place a lemon or lime wedge and place it in the cavity with a pat of butter and herb of your choice.
I like cilantro.
Wrap well in foil and place in the COALS of the campfire.
Takes about 3-4 minutes per side. depends on size.
The meat falls off the bone when done.

I like that bit about cooking in the coals. When I lived in Italy we would roast our veggies in the coals pretty much the same way, a little bit of olive oil, S/P etc...for some reason beets seem to work the best when cooked this way.

P.S., P.S.

Sounds like just the thing for bored and hostile married couples.

Pass !

Quote:

Originally posted by SydneySinbad

Downunder Delite: (aka Baked Bean & Sausage Casserole)

1 1/2 kg thin sausages 2 tablespoons of oil
2 teaspoons curry powder 440 g can baked beans
445g can Italian Cooking Sauce 1 tablespoon soy sauce
1 teaspoon worcestershire sauce 2 onions, sliced
Prick sausages well with skewer, place in large pan, cover with water, bring to boil, cover, reduce heat, simmer 10 minutes, drain.
Remove skins from sausages, cut sausages in half.
Heat oil in pan, cook onions and curry powder until onions are tender.
Add baked beans, Italian Cooking Sauce, soy sauce and worcestershire sauce, bring to boil, simmer 15 minutes.
Transfer to casserole dish for reheating and serving.

Postscript: Within an hour, it's like a scene from 'Blazing Saddles'

That may be the only way I'd eat beets.
I'm not really fond of the taste butI've never eaten fresh beets.
Most of my beet experienbe has been in hospitals so I can't judge them fairly.

I think beets have the density, and sugar content to work well with that style of cooking. Most veggies just won't stand the heat.

For a very special coal-cooked treat:

Place a ripe pear in the hot coals.
Let it sit there until it looks like a piece of charcoal itself.

Remove, let cool,... drool.

As it cools, the insides will shrink into the most concentrated piece of pear candy you have ever dreamed of. It's not hard, it's just a warm, succulent ball of concentrated pear delight. The outer charcoal shell will crack like an egg, and leave the delight inside.

Just trust me on this, and go buy some soft pears before your next campfire.

Grilled eggplant and zucchinis brushed with some olive oil and white pepper tastes great on the grill,but you have to pay attention when cooking,

Quote:

Originally posted by katje

Sydney do you serve kangaroo piss Fosters beer with that?

yes, kat, as we need something to wash it down with.

I also (I am told) make a nice Coconut Meringue Cake:

4 oz butter
6oz S.R. Flour
salt
vanilla
2 eggs (separated)
4 oz castor sugar
1/2 cup milk

Beat butter and sugar, add egg yolks one at a time. Mix in sifted flour and salt alternatively with milk and essence. Spread fairly stiff mixture into 8" tin.

Topping

Beat eggs whites and pinch of salt until stiff, gradually mix in 1/2 cup sugar and 1 cup coconut. Spread on topp of cake and bake all for 35-45 minutes @ 180 degrees c.