Let's share some recipes!!

S

stillwantmore

Guest
I just came up with (I'm sure Redzulu has thought of this before ME too ;)) a good recipe for those who like deviled eggs. Simple. Just two ingredients, spicey ranch dressing and ketchup. Hard boil the eggs, let them cool, peel them, cut them in half lengthwise, scoop out the hard yolks, and put them in a bowl. If youre making 6 whole eggs (12 deviled eggs after halving them) I'd suggest about a 1/4 cup of each spicey ranch dressing and the ketchup. I just eyeball the quantities. Mash up the yolks with a spoon, and add the ketchup/spicey ranch. When it's mixed properly, it should be thick and creamy. Spoon the mix back into the egg halves and eat'em up whenever youre ready.
 
Sounds pretty simple, I can't recall how I make deviled eggs because its been a while.

Something I make quite frequently is sweet potato fries.

Just cut up some sweet potato and toss it in a pan with some olive oil or vegetable oil, fry till crisp.

You can either salt them, or sugar them.
 
DLD's Clams in a Red Vermouth

4 Pounds little necks Clams (alive in shell)
1 Bottle Clam Juice
1 Cup White Vermouth
1 Can chopped Pealed Tomatoes (fresh can be subed)
Fresh Garlic (3 cloves)
1 Bunch Fresh Basil
1 Scallion
1 Sprig fresh oregano
1 Table Spoon Crushed Red Pepper
2 Bay Leaves
Salt and Pepper to taste
1 Lemon
1/2 Cup XV Olive Oil

1 Pound Barilla Fettuccini
Fresh Ground Parmesan

In a large saucepot heat up olive oil. Add scallions and crushed red pepper and let simmer until translucent. Add finely minced garlic and continuously stir until garlic is soft and translucent (be very careful not to burn garlic) When garlic is just right deglaze your pan with clam juice, scrapping the bottom of the pan making sure to get any crusted onions that may have stuck. Add your vermouth, clams, tomatoes and lemon (cut into quarters). Add your basil (finely chopped), oregano, 2 bay leaves, salt and pepper. Allow sauce to simmer until clams open. As clams open take them out and place in a bowl. After all clams have opened cover sauce pot and reduce heat and allow simmering 15 minutes. During this 15 minutes boil your pasta. I like to remove all the clams from their shells and coarsely chop them as the sauce simmers. When pasta is just right remove from heat and strain water. Add your pasta, and clams back into the sauce and serve. I like to put a healthy dose of Parmesan cheese on mine.
 
crazyed27 said:
DLD we want that 12 inch steak and cheese sub sandwich recpie! lol
Click to expand...

I'll hook you up. Lemme get some of my work done and I be back:D
 
stillwantmore said:
What the hell are "little necks"??
Click to expand...

Clams. You can substitute with any shelled seafood or even a variety. Options would be muscles, col-hogs, mahogany, shrimp (do a peel and eat), crab, lobster, etc.
 
DLD Steak and Cheese

1 Pound London Broil, top round
1/2 Pound American Cheese
1 container fresh mushrooms
1 Large Red Pepper
1 Large Yellow Onion
1 clove fresh garlic
1/4 cup red wine
1/4 cup XV Olive Oil
1/2 tablespoon red pepper flakes
Large Hogie Rolls (preferably Martins)

There are 3 levels to cooking this but it is worth the time and effort.

Slice your onions into thin strips, Julianne your peppers, slice your mushroom's to about 1/8 inch and crush your garlic. In a large fry pan heat up your Olive Oil. Add your onions and peppers. Stir fry for about 5 minutes on high heat, during the last minute add mushrooms and garlic being sure to constantly stir so garlic does not burn. Deglaze the pan with red wine and allow the mixture to simmer on a low heat while your prepare the London Broil. (this process is called caramelizing, it allow all the sugars from the vegetables to be released and give them that delicious sweet flavor)

Over a charcoal fire cook your London Broil to rare. Set aside and allow to rest for 5 minutes. With a sharp knife slice the London Broil very thin, on the bias (at a slight angle) this will ensure an extremely tender meat.

Preheat over to 375°. Open your hogie rolls and put a generous serving of the meat and vegetable mixture. Add 4 slices of cheese and wrap the sub in tin foil loosely and bake for 15 minutes.

Serve:)
 
doublelongdaddy said:
DLD Steak and Cheese

1 Pound London Broil, top round
1/2 Pound American Cheese
1 container fresh mushrooms
1 Large Red Pepper
1 Large Yellow Onion
1 clove fresh garlic
1/4 cup red wine
1/4 cup XV Olive Oil
1/2 tablespoon red pepper flakes
Large Hogie Rolls (preferably Martins)

There are 3 levels to cooking this but it is worth the time and effort.

Slice your onions into thin strips, Julianne your peppers, slice your mushroom's to about 1/8 inch and crush your garlic. In a large fry pan heat up your Olive Oil. Add your onions and peppers. Stir fry for about 5 minutes on high heat, during the last minute add mushrooms and garlic being sure to constantly stir so garlic does not burn. Deglaze the pan with red wine and allow the mixture to simmer on a low heat while your prepare the London Broil. (this process is called caramelizing, it allow all the sugars from the vegetables to be released and give them that delicious sweet flavor)

Over a charcoal fire cook your London Broil to rare. Set aside and allow to rest for 5 minutes. With a sharp knife slice the London Broil very thin, on the bias (at a slight angle) this will ensure an extremely tender meat.

Preheat over to 375°. Open your hogie rolls and put a generous serving of the meat and vegetable mixture. Add 4 slices of cheese and wrap the sub in tin foil loosely and bake for 15 minutes.

Serve:)
Click to expand...


Nice! I love good sandwiches, and this I'll give a go for sure!
 
You must log in or register to reply here.
Back
Top