There are many people in ALFA who love to cook. Some who just want simple easy to make recipies, and some would love to see what our chef members would like to post.
I am going to sticky this. Post any recipie that you want. Share and enjoy!
--Miz
ALFA Recipie Exchange
ALFA Recipie Exchange
I, not events, have the power to make me happy or unhappy today. I can choose which it shall be. Yesterday is dead, tomorrow hasn't arrived yet. I have just one day, today, and I'm going to be happy in it.~~Groucho Marx
Country Style Ribs Baked in BBQ Sauce
____________________________________________________
After four hours of cooking, these ribs become fall apart tender. The orange juice added to the BBQ sauce adds that glaze that grilled ribs get. This is a great recipie for a cheap cut of meat, the country style rib The recipie is also very easy, and has few ingrediants.
4 lbs (2 kilos) country style spare ribs
1 1/2 cups (360ml) bottled BBQ sauce or home made BBQ sauce
1 cup (240 ml) orange juice
1 13X9 baking pan
tin foil
Preheat the oven to 300 degrees f (150 c)
Whisk together in a bowl the BBQ sauce and the orange juice. Place the ribs in the pan. Pour the sauce over the ribs, turning to coat. Cover the ribs tightly with alumium foil. Bake for three hours. At the end of the three hours, remove the foil, turn the oven up to 350 f (175 c), and cook for another hour. Turn the ribs once after a half an hour. The meat will fall off the bones, so don't worry about that. After the hour is done, remove the ribs to a warmed platter and let sit for 15 minutes. Skim the fat off the sauce and serve with the meat.
I usually serve the above with potato's thinly sliced and roasted in a liberally buttered pizza pan. Turn them once during cooking. They go in about 45 minutes before the ribs are done. They come out looking like thick brown potato chips and are really yummy. If you want my BBQ sauce recipie, just ask.
-Miz
____________________________________________________
After four hours of cooking, these ribs become fall apart tender. The orange juice added to the BBQ sauce adds that glaze that grilled ribs get. This is a great recipie for a cheap cut of meat, the country style rib The recipie is also very easy, and has few ingrediants.
4 lbs (2 kilos) country style spare ribs
1 1/2 cups (360ml) bottled BBQ sauce or home made BBQ sauce
1 cup (240 ml) orange juice
1 13X9 baking pan
tin foil
Preheat the oven to 300 degrees f (150 c)
Whisk together in a bowl the BBQ sauce and the orange juice. Place the ribs in the pan. Pour the sauce over the ribs, turning to coat. Cover the ribs tightly with alumium foil. Bake for three hours. At the end of the three hours, remove the foil, turn the oven up to 350 f (175 c), and cook for another hour. Turn the ribs once after a half an hour. The meat will fall off the bones, so don't worry about that. After the hour is done, remove the ribs to a warmed platter and let sit for 15 minutes. Skim the fat off the sauce and serve with the meat.
I usually serve the above with potato's thinly sliced and roasted in a liberally buttered pizza pan. Turn them once during cooking. They go in about 45 minutes before the ribs are done. They come out looking like thick brown potato chips and are really yummy. If you want my BBQ sauce recipie, just ask.
-Miz
I, not events, have the power to make me happy or unhappy today. I can choose which it shall be. Yesterday is dead, tomorrow hasn't arrived yet. I have just one day, today, and I'm going to be happy in it.~~Groucho Marx
I've been meaning to make a thread like this one for the longest time. 
I keep a column in the local student paper, recipees here:
Mediterranean Pasta
Mushroom Soup with Garlic and Oregano Croutons
Kidney Bean Curry with Butter-Fried Mushrooms
The Ultimate PizzaYMMV
I had a bad experience with ribs once as a child... I haven't had them since. I figure this may be the right time to get over that. Will give this recipe a try when I get home. What's your barbecue sauce like, miz?
I keep a column in the local student paper, recipees here:Mediterranean Pasta
Mushroom Soup with Garlic and Oregano Croutons
Kidney Bean Curry with Butter-Fried Mushrooms
The Ultimate PizzaYMMV
I had a bad experience with ribs once as a child... I haven't had them since. I figure this may be the right time to get over that. Will give this recipe a try when I get home. What's your barbecue sauce like, miz?
Alternative theory: π=3.00 (l Kings 7:23-26)
MizBiz's BBQ Sauce
________________________________________________________
1 1/2 c (360 ml) tomato ketchup
1 c (240 ml) cider vinegar
1/4 c (60 ml) Worcestershore sauce
1/4 c (60ml) soy sauce
1 c (240 ml) firmly packed dark brown sugar
2 Tbl (30ml) dry mustard
4 Tbl (60 ml) chili powder (or to taste)
1 Tbl (15 ml) freshly peeled and grated ginger, or 1 tsp (5 ml) ground
2 cloves (or to taste) minced garlic
2 Tbl (30ml) vegitable oil
3 lemon slices
In a large sauce pan, combine all ingredients and cook, stiring often, over medium heat until the sauce comes to a simmer. Simmer, stiring often, 5 minutes. Rempve the lemon slices if you wish. This sauce will keep covered, in the fridge, for two weeks.
I have a simpler one that doesn't take as many ingredients, so if you are short on ingredients and time, you can make this one.
MizBiz's Easy BBQ Sauce
______________________________________________
2 cloves minced garlic
4 Tbl (60 ml) butter
2 c (480 ml) ketchup
1/2 c (120 ml) water
4 Tbl (60 ml) brown or dark brown sugar, firmly packed
1 tsp (5 ml) salt
1/4 tsp (1 ml plus a dash) pepper
In a medium saucepan over medium heat, brown the garlic in the butter about one minute. Add all of the other ingredients. Simmer over medium heat for five minutes.
--Miz
________________________________________________________
1 1/2 c (360 ml) tomato ketchup
1 c (240 ml) cider vinegar
1/4 c (60 ml) Worcestershore sauce
1/4 c (60ml) soy sauce
1 c (240 ml) firmly packed dark brown sugar
2 Tbl (30ml) dry mustard
4 Tbl (60 ml) chili powder (or to taste)
1 Tbl (15 ml) freshly peeled and grated ginger, or 1 tsp (5 ml) ground
2 cloves (or to taste) minced garlic
2 Tbl (30ml) vegitable oil
3 lemon slices
In a large sauce pan, combine all ingredients and cook, stiring often, over medium heat until the sauce comes to a simmer. Simmer, stiring often, 5 minutes. Rempve the lemon slices if you wish. This sauce will keep covered, in the fridge, for two weeks.
I have a simpler one that doesn't take as many ingredients, so if you are short on ingredients and time, you can make this one.
MizBiz's Easy BBQ Sauce
______________________________________________
2 cloves minced garlic
4 Tbl (60 ml) butter
2 c (480 ml) ketchup
1/2 c (120 ml) water
4 Tbl (60 ml) brown or dark brown sugar, firmly packed
1 tsp (5 ml) salt
1/4 tsp (1 ml plus a dash) pepper
In a medium saucepan over medium heat, brown the garlic in the butter about one minute. Add all of the other ingredients. Simmer over medium heat for five minutes.
--Miz
I, not events, have the power to make me happy or unhappy today. I can choose which it shall be. Yesterday is dead, tomorrow hasn't arrived yet. I have just one day, today, and I'm going to be happy in it.~~Groucho Marx
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Misty
- Proletarian Librarian
- Posts: 1332
- Joined: Wed Jun 16, 2004 4:10 pm
- Location: Lazin' by el Rio Blanco
Chocolate Chip Cookies
1 cup butter, softened (real butter, from cows)
1.25 cup sugar (granulated, white, refined, whatever you wanna call it)
mix together thoroughly.
add:
1 tablespoon molasses
1 tablespoon vanilla (mexican vanilla is the best)
2 eggs
mix thoroughly.
add:
1 teaspoon baking soda (I think it's called alkali in certain heathen countries)
pinch o salt
2.25 cups flour (white or closest therabouts)
mix thoroughly.
add:
2 cups chocolate chips (12 oz)
if you can manage not to eat the dough, put rounded drops of it on a cookie sheet and bake at 375 degrees for 8 minutes or until golden brown.
eat warm with glass of milk.
[Edit: Deleted double post - CNS]
1 cup butter, softened (real butter, from cows)
1.25 cup sugar (granulated, white, refined, whatever you wanna call it)
mix together thoroughly.
add:
1 tablespoon molasses
1 tablespoon vanilla (mexican vanilla is the best)
2 eggs
mix thoroughly.
add:
1 teaspoon baking soda (I think it's called alkali in certain heathen countries)
pinch o salt
2.25 cups flour (white or closest therabouts)
mix thoroughly.
add:
2 cups chocolate chips (12 oz)
if you can manage not to eat the dough, put rounded drops of it on a cookie sheet and bake at 375 degrees for 8 minutes or until golden brown.
eat warm with glass of milk.
[Edit: Deleted double post - CNS]
Last PC: Laurelin ~ dancer, trickster and professional pain-in-the-backside
Currently living like Rip van Winkle.
Currently living like Rip van Winkle.
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J.Madison
- Shambling Zombie
- Posts: 95
- Joined: Sun May 15, 2005 12:54 am
- Location: (GMT-5) Maryland, US
Oatmeal Cookie
Oatmeal Cookie
2 shots Jagermeister
2 shots Kahlua
2 shots Bailey's Irish Cream
Over ice, stir, enjoy.
******************************
I personally would love any grilling recipes. I'm a novice grill fella who would love to try something other than hotdogs and hamburgers.
2 shots Jagermeister
2 shots Kahlua
2 shots Bailey's Irish Cream
Over ice, stir, enjoy.
******************************
I personally would love any grilling recipes. I'm a novice grill fella who would love to try something other than hotdogs and hamburgers.
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Grand Fromage
- Goon Spy
- Posts: 1838
- Joined: Sat Jan 03, 2004 9:04 am
- Location: Chengdu, Sichuan, China
Stuffed Jalapenos
Get a bunch of large jalapenos. Cut them open lengthwise on one side, dig out the seeds and such in the middle. Boil for about a minute, then stuff some seeds back in to taste (seeds = oil = heat).
Insert one large shrimp and a small piece of mozzarella cheese. Wrap in bacon. Grill until the bacon is squishy and the jalapeno is wrinkled and starting to go black a bit around the stem.
Get a bunch of large jalapenos. Cut them open lengthwise on one side, dig out the seeds and such in the middle. Boil for about a minute, then stuff some seeds back in to taste (seeds = oil = heat).
Insert one large shrimp and a small piece of mozzarella cheese. Wrap in bacon. Grill until the bacon is squishy and the jalapeno is wrinkled and starting to go black a bit around the stem.
Lark's Tongues
1. Take 1000 larks
2. Remove the tongues.
3. Discard the larks.
4. Lightly fry in olive oil.
Serves 4
1. Take 1000 larks
2. Remove the tongues.
3. Discard the larks.
4. Lightly fry in olive oil.
Serves 4
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Cheat's Chicken Satay.
Ingredients:
1/2 Jay of Korma Sauce
1/2 Jar of extra-chrunchy peanut butter.
Enough chicken to serve 6 as a side dish.
The chicken should be in fairly large pieces - either drumsticks, breasts, or in large cubes threaded onto a skewer.
Cook the chicken under the grill until cooked bu not browned.
Mix the Korma and the Peanut butter together, and liberally coat the chicken.
Cook for 5-10 minutes - until slightly crispy, basically - either on a baking tray in a hot oven, or on a griddle on a barbecue.
A really easy addition to the family barbecue repetoire.
Ingredients:
1/2 Jay of Korma Sauce
1/2 Jar of extra-chrunchy peanut butter.
Enough chicken to serve 6 as a side dish.
The chicken should be in fairly large pieces - either drumsticks, breasts, or in large cubes threaded onto a skewer.
Cook the chicken under the grill until cooked bu not browned.
Mix the Korma and the Peanut butter together, and liberally coat the chicken.
Cook for 5-10 minutes - until slightly crispy, basically - either on a baking tray in a hot oven, or on a griddle on a barbecue.
A really easy addition to the family barbecue repetoire.
*** ANON: has joined #channel
ANON: Mod you have to be one of the dumbest f**ks ive ever met
MOD: hows that ?
ANON: read what I said
ANON: You feel you can ban someone on a whim
MOD: i can, watch this
ANON: its so stupid how much power you think you have
ANON: Mod you have to be one of the dumbest f**ks ive ever met
MOD: hows that ?
ANON: read what I said
ANON: You feel you can ban someone on a whim
MOD: i can, watch this
ANON: its so stupid how much power you think you have
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Cast_No_Shadow
- Wyvern
- Posts: 861
- Joined: Wed Jan 07, 2004 3:24 pm
Steamed Cod
This recipie is best used with big thick cod fillets, the key to the delicate flavour is the water that is used to steam the cod and although it seems like a alot of work the water can be saved and used again. Simply remove it from the heat, strain when cool and keeps in the fridge for about 3 days after that it loses its flavour.
If you can't get good cod this dish will work well with nice fat hake, haddock or sea bass.
Remember to find out if fish is fresh check two things
a) For whole fish especially check the smell, if its fishy put it back, strong fishy odours = a fish that aint that fresh
b) Especially for fillets, check the flesh, if its nice and firm then its fresh, if its flakey and appears to be separating to light touch its goign stale.
Serves 4 as a hearty meal when served with a decent acompaniement (I like rice and veg), if you want to serve less than 4 devide the amount of fish but be careful with the ingredients in the water, since that means little to how many you cook.
Ingredients -
4 nice thick cod fillets, I like mine between 6-8 oz.
About 5-7 cups of water, vary depending on your setup/pan/steamer etc
6 Star Anise
1 stick of cinnamon
About 10 Cardamon Pods
10 Whole Cloves
2 Tablespoons of pink or Sichuan poppercorns
A nice handful of Parsley sprigs (big hands on me so a nice big handful)
a couple of large thyme sprigs
a big bay leaf
3 shallots, finely sliced
About half a head of garlic
a vanilla bean (split)
1 medium sized lemon, cut into thick slices, 6-8 from one lemon
several large lettece leaves (enough to cover the bottem of your steamer)
a couple of basil sprigs, tarragon sprigs, rosemary sprigs and a bit of olive oil (optional)
Salt + pepper as per taste.
(phew)
Method
Long Before serving
1) Make sure the cod hasnt got any left over bones, just run your fingers over its flesh and pull any you find out, use pliars if you have stumpy fingers.
2) Wrap the cod fillets up very tight in cling film and leave them in the fridge to chill for as long as you can, I like it overnight or 24 horus. But 4 will do.
Few hours Before cooking
1)Set up your pan and steamer, fill the water to a nice level and make sure your steamer fits etc. Add all the spices, the parsley, thyme, bay leaf, shallots, harlic, vanilla and lemon and bring to the boil.
2)Lower the heat and let it simmer for 10 minutes...enjoy the smell
3) Take off the heat and let it infuse and cool for an hour or so
When ready to cook
1)Unwrap the cod and bring the water back to the boil.
2)Cover the base of your steamer with the lettice leaves and scatter on some basil, rosemary and tarragon, place the cod on that and season to taste with salt and pepper. Drizzle with the optional olive oil.
3) Put the steamer over the pan of now simmering water and cook in this way for about 4-6 minutes.
4) Check for done by seeing if the fish feels firm, but watch out for hot steam.
5) Serve. (Save the water!)
This recipie is best used with big thick cod fillets, the key to the delicate flavour is the water that is used to steam the cod and although it seems like a alot of work the water can be saved and used again. Simply remove it from the heat, strain when cool and keeps in the fridge for about 3 days after that it loses its flavour.
If you can't get good cod this dish will work well with nice fat hake, haddock or sea bass.
Remember to find out if fish is fresh check two things
a) For whole fish especially check the smell, if its fishy put it back, strong fishy odours = a fish that aint that fresh
b) Especially for fillets, check the flesh, if its nice and firm then its fresh, if its flakey and appears to be separating to light touch its goign stale.
Serves 4 as a hearty meal when served with a decent acompaniement (I like rice and veg), if you want to serve less than 4 devide the amount of fish but be careful with the ingredients in the water, since that means little to how many you cook.
Ingredients -
4 nice thick cod fillets, I like mine between 6-8 oz.
About 5-7 cups of water, vary depending on your setup/pan/steamer etc
6 Star Anise
1 stick of cinnamon
About 10 Cardamon Pods
10 Whole Cloves
2 Tablespoons of pink or Sichuan poppercorns
A nice handful of Parsley sprigs (big hands on me so a nice big handful)
a couple of large thyme sprigs
a big bay leaf
3 shallots, finely sliced
About half a head of garlic
a vanilla bean (split)
1 medium sized lemon, cut into thick slices, 6-8 from one lemon
several large lettece leaves (enough to cover the bottem of your steamer)
a couple of basil sprigs, tarragon sprigs, rosemary sprigs and a bit of olive oil (optional)
Salt + pepper as per taste.
(phew)
Method
Long Before serving
1) Make sure the cod hasnt got any left over bones, just run your fingers over its flesh and pull any you find out, use pliars if you have stumpy fingers.
2) Wrap the cod fillets up very tight in cling film and leave them in the fridge to chill for as long as you can, I like it overnight or 24 horus. But 4 will do.
Few hours Before cooking
1)Set up your pan and steamer, fill the water to a nice level and make sure your steamer fits etc. Add all the spices, the parsley, thyme, bay leaf, shallots, harlic, vanilla and lemon and bring to the boil.
2)Lower the heat and let it simmer for 10 minutes...enjoy the smell
3) Take off the heat and let it infuse and cool for an hour or so
When ready to cook
1)Unwrap the cod and bring the water back to the boil.
2)Cover the base of your steamer with the lettice leaves and scatter on some basil, rosemary and tarragon, place the cod on that and season to taste with salt and pepper. Drizzle with the optional olive oil.
3) Put the steamer over the pan of now simmering water and cook in this way for about 4-6 minutes.
4) Check for done by seeing if the fish feels firm, but watch out for hot steam.
5) Serve. (Save the water!)
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Cast_No_Shadow
- Wyvern
- Posts: 861
- Joined: Wed Jan 07, 2004 3:24 pm
-
Cast_No_Shadow
- Wyvern
- Posts: 861
- Joined: Wed Jan 07, 2004 3:24 pm
Re: Oatmeal Cookie
J.Madison wrote: I personally would love any grilling recipes. I'm a novice grill fella who would love to try something other than hotdogs and hamburgers.
I got just the thing for you then! Not a straight BBQ grill dish will involve some prep work in a normal kitchen but well well worth it and looks very fancy if you feel like impressing friends!
Grilled Quail with a honey mustard dressing
Serves around 4. Easy to up or down it for however many you want just do the maths.
Ingredients.
8 Quail (2 each)
4 Cups of chicken stock (About a liter)
A few thyme sprigs
A small rosemary sprig for each quail
Zezt of 2 limes in strips
olive oil
Salt + pepper
(Sauce)
6 tbl spoons of honey
1 tbl sp of soy sauce
a tbl sp of a thick mustard
a tbl sp of dijon mustard
a tbl sp of roasted sesame oil
Method
Before BBQ
1) Truss the quail, quite easy once you get the knack so dont worry, secure the legs with a toothpick (wood! not plastic) or just tie them together, basically its through the hind legs to stop it all falling apart. Im sure piccies will be easy to find on the net.
2) Bring the chicken stock and thyme to the boil and add in the quail before returning to a simmer. Cook only for 2 minutes before removing and draining upside down on a rack or something. Don't worry about doing this in a few batches etc.
3) Pat the birds dry as you can with paper towels, the dryier that they are the crispier they get.
4) Stuff the cavity with rosemary and a bit of lime zest.
Perp for the sauce
1) Whisk it all together and set aside.
BBQ Time
Heat up your grill till you get a nice steady medium\high heat not too hot or you will just burn the skin. Brush the quail with oil and season lightly. Grill for between 7 and 10 minutes, make sure you keep turning them until they are a nice golden colour all the way around and the quails breasts are firm (ohhh matron). Be careful not to burn it, the meat is very delicate.
Move the quail to a warm (WARM!) bowl or pan and pour on the dressing, allow them to marrinate for about 4-6 mins depending on the wind (more wind = get cold faster = less time).
Untie the little tastey buggers, pull the crap you stuffed into their arses earlier (rosemary etc) and serve with salad and thinly cut sauteed or fried potatoes.
Added bonus - Quail stock is good stuff
Pro Tip, keep ice on hand, if you sorch the quail rub it with an ice cube to help remove the ruined flesh and restore its colour.
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FanaticusIncendi
- Illithid
- Posts: 1725
- Joined: Sun Dec 19, 2004 9:58 am
- Location: Exile
The best crabcakes ever
I really love crabcakes. This is actually a pretty easy recipe, so even all you guys can do it
Ingredients:
1 pound lump wild crabmeat, picked. You can use canned crab but make sure it is premium quality, preferably wild-caught
3 eggs
1 Cup (approx) dried bread crumbs
1/2 Cup chopped celery (little pieces)
1/4 Cup chopped parsley
1/4 Cup diced red bell pepper
3 scallions, finely chopped
1 tablespoon melted butter
1 tablespoon lemon juice
worcestershire sauce
salt and fresh-ground black pepper
1/2 Cup cornmeal
2 tablespoons butter
2 talespoons vegetable oil
lemon wedges
Put the crabmeat in a big bowl. Lightly beat one of the eggs and add it to the crab, along with 1/2 cup of the bread crumbs, the celery, parsley, scallions, melted butter and lemon juice. Mix well but gently so as not to break up the crab lumps too much. Add worcestershire sauce, salt and pepper to taste. Form the mixture into patties approximately 1 to 1 1/2 inches thick.
Put the patties on a flat dish in the refrigerator for 2 hours. This is important as it will keep them from falling apart in the pan when you cook them.
Beat the remaining 2 eggs in a bowl with 2 teaspoons of water. In another, shallow bowl, toss the remaining bread crumbs with the cornmeal. Dip each crabcake first into the egg then into the crumbs so that each side is well-coated.
Heat the butter and oil in a skillet over medium heat until it starts to bubble. Add the crabcakes and cook 3-4 minutes on each side until a golden crust forms and they are heated through.
These are very good alone, or with any number of sauces and salsas. I like mine with cajun aioli- basically just mayo, lemon and cajun seasoning all mixed together. Good with dill aioli also.
Goes really well with a baby field greens salad with pears, carmelized walnuts(cook them in a pan with a sugar/water mixture to make these), gorgonzola cheese and balsalmic vinaigrette dressing.
A good wne compliment is a nice crisp Sauvignon Blanc.
Enjoy!
I really love crabcakes. This is actually a pretty easy recipe, so even all you guys can do it
Ingredients:
1 pound lump wild crabmeat, picked. You can use canned crab but make sure it is premium quality, preferably wild-caught
3 eggs
1 Cup (approx) dried bread crumbs
1/2 Cup chopped celery (little pieces)
1/4 Cup chopped parsley
1/4 Cup diced red bell pepper
3 scallions, finely chopped
1 tablespoon melted butter
1 tablespoon lemon juice
worcestershire sauce
salt and fresh-ground black pepper
1/2 Cup cornmeal
2 tablespoons butter
2 talespoons vegetable oil
lemon wedges
Put the crabmeat in a big bowl. Lightly beat one of the eggs and add it to the crab, along with 1/2 cup of the bread crumbs, the celery, parsley, scallions, melted butter and lemon juice. Mix well but gently so as not to break up the crab lumps too much. Add worcestershire sauce, salt and pepper to taste. Form the mixture into patties approximately 1 to 1 1/2 inches thick.
Put the patties on a flat dish in the refrigerator for 2 hours. This is important as it will keep them from falling apart in the pan when you cook them.
Beat the remaining 2 eggs in a bowl with 2 teaspoons of water. In another, shallow bowl, toss the remaining bread crumbs with the cornmeal. Dip each crabcake first into the egg then into the crumbs so that each side is well-coated.
Heat the butter and oil in a skillet over medium heat until it starts to bubble. Add the crabcakes and cook 3-4 minutes on each side until a golden crust forms and they are heated through.
These are very good alone, or with any number of sauces and salsas. I like mine with cajun aioli- basically just mayo, lemon and cajun seasoning all mixed together. Good with dill aioli also.
Goes really well with a baby field greens salad with pears, carmelized walnuts(cook them in a pan with a sugar/water mixture to make these), gorgonzola cheese and balsalmic vinaigrette dressing.
A good wne compliment is a nice crisp Sauvignon Blanc.
Enjoy!
Currently otherwise occupied.