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Thread: The tweb recipe thread

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    Troll Magnet Sparko's Avatar
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    The tweb recipe thread

    I will start...

    Sparko's chili

    1 large (40 ounce) can of Brooks chili beans (I like the "hot" ones)
    1 pound of ground beef
    1 can of Rotel
    1 small can of tomato paste
    1/4 onion
    1/3 cup diced jalepenos
    Spices: Chili powder, ground cumin, pepper, garlic powder, hershey's unsweetened cocoa powder.

    Brown the ground beef with the onions. Drain.
    In a large crock pot, mix the beans, ground beef, onions, rotel, tomato paste, and jalepenos.
    Stir in a little hot water to thin out the mixture
    Add in chili powder to taste, add about 1/4 teaspoon of ground cumin (depending on how much you like)
    add about 1/2 teaspoon of garlic powder or fresh garlic diced up small.
    add 1 tablespoon of cocoa.
    salt and pepper to taste

    Heat in crock pot for around 6 to 10 hours.

    Sprinkle with sharp cheddar cheese and enjoy with oyster crackers!

    If you put it over pasta like spaghetti sauce, I will hunt you down and bury your body where nobody will ever find it.

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    Professor Catholicity's Avatar
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    you don't put cayenne pepper in your chili? I always add it in mine.
    A happy family is but an earlier heaven.
    George Bernard Shaw

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    Troll Magnet Sparko's Avatar
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    Quote Originally Posted by Catholicity View Post
    you don't put cayenne pepper in your chili? I always add it in mine.
    it's in the chili powder.

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    Must...have...caffeine One Bad Pig's Avatar
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    Someone should see if they can find the old thread. I know bandecoot had a recipe or two in there.
    Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. St. John Chrysostom

    Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio

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    Freshman draw2much's Avatar
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    Almost Authentic Japanese Curry

    I lived in Japan for 4 years. I've tasted various kinds of Japanese curry and then attempted to mimic them at home. After many many MANY failures, I finally found the "sweet spot". I now share it with you, so that you TOO may enjoy a bit of genuine Japanese cuisine at home. ;)

    First, you need the right kind of curry mix. The most common curry found in the US stores is Golden Curry. It tastes OK but is salty and sort of heavy on the palate. Vermont Curry is my preferred choice. It's got a milder more balanced flavor. The problem is I can't find it in stores! I buy it from Amazon.com in packs of 10. (And, no, Indian Curry is not even remotely the same as Japanese curry. You must get actual Japanese curry for this recipe.)

    Here's your ingredients:
    4.4 Ounce Vermont Curry - 2
    Potatoes, Med - 4 to 6
    Carrots, Med - 1 to 2
    Onions, Med - 1
    Beef steak* - 1 pound or so
    5 Cups of water
    Rice**

    What you need to cook with:
    1 Large Pot (enough to easily hold 5 cups of liquid) + lid
    1 Med Pan (enough to hold 1 pound of beef)
    Spoon for Stirring Delicious
    Another Utensil for turning beef

    *Beef Steak... I usually get a well marbled (not too fatty, not fat free) steak that a half an inch to one inch thick. You could also use chicken or shrimp, but I think beef is the best! This would also taste perfectly fine without any meat in it at all!

    ** Do not use plain long grain white rice. Especially do NOT use instant rice! Either get sushi (short-grain) rice or brown rice. This kind of rice takes about 45 minutes to prepare, so make it at least 1 hour in advance. Make as much as you want! There is no such thing as too much left over rice! YUM!

    CHEATS: Buy frozen pre-cut onions and carrots! Recipe works just the same with less prep time! :D

    PREP:
    Skin your potatoes and cut them into cubes that are about 1 inch thick. If you go a little smaller or bigger, that's ok... the key is that they're all about the same size.
    Skin your carrots. However big you cut the potatoes, cut the carrots half that. Carrots take the longest to cook, so by cutting them smaller you reduce the cook time.
    Pre-heat pot and pan to medium setting.
    Cut your onion! About an inch is a good size, but it's fine to cut them bigger or smaller.
    Cut your beef into 1 inch thick cubes.
    Remove curry from boxes. Cut into small pieces.
    COOK:
    Add onions to pot and beef to pan.
    Turn beef until browned (I like having one side a bit crispy), remove from heat and set aside. (I recommend covering to retain heat.)
    Stir onions frequently until translucent. When done, add 5 cups of water, potatoes, and carrots. Cover. Bring to a boil over medium-high heat. Once at a boil, lower to med heat and cook for 10 minutes. (Or until potatoes can be easily pierced with a fork or knife.)
    Remove pot from heat, add your 2 boxes of pre-cut Vermont Curry. (Cutting it small causes it to melt faster.) Stir until curry is completely mixed with water and veggies.
    Put pot back on LOW heat, cover. Simmer for about 10 minutes.
    Add beef. Cook on low for another 10 minutes.
    PUT IT IN YOUR FACE HOLE, IT'S DONE!
    Eat it the traditional way! Get a plate, cover half with rice and the other half with your finished curry! Eat with a spoon! YUM.
    Or eat it like my husband does! Get a big bowl, put rice on the bottom and curry on the top, mix it all together.

    This makes a LOT of curry! It tastes great as a left-over, but it's also fun to share it with friends and family! :)

  6. #6
    tWebber JohnnyP's Avatar
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    Quote Originally Posted by One Bad Pig View Post
    Someone should see if they can find the old thread. I know bandecoot had a recipe or two in there.
    One archive of The Tweb Cook Book I don't know if it has all pages in the thread but some of bandecoot's start on PAGE 3.

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    Oops....... mossrose's Avatar
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    Thanks, JohnnyP!

    Just found the recipe for the Best Chocolate Chip Cookies in the Whole World that I posted a LONG time ago!


    This is my Mom's recipe. She passed away in 2008 at the age of 89.

    I have tweaked it a bit, and got it pretty good, but my son, MelMak, can make these absolutely killer! We have doubled the recipe, and doubled it again, since there's no point in making just a couple dozen of these. The recipe is easy to halve.


    Cream 1 and 1/2 c. shortening, 1 c. white sugar, and 2 c. brown sugar until well blended. Add 4 tsps. vanilla, and 4 eggs. Beat these REALLY well, until VERY light and fluffy. (I usually turn the mixer on high and go away for 10 minutes, coming back to scrape periodically.)

    Add 4 c. flour, 2 tsp, baking soda, and 1 tsp salt. Mix well. Stir in 12 oz. chocolate chips, or however many you want. (I also like to add a cup or so of chopped pecans or walnuts. We have also added toffee bits......you could add dried cranberries, the options are limitless).

    Bake at 350F for 10-12 minutes, or whatever works best with your oven. Enjoy. Before they're all gone.

    MelMak also does another great rendition. He takes out 1/2 c. of flour and replaces it with 1/2 c. cocoa powder. Makes fabulous chocolate chocolate chip pecan/walnut cranberry toffee......cookies.


    Securely anchored to the Rock amid every storm of trial, testing or tribulation.

  8. #8
    Must...have...caffeine One Bad Pig's Avatar
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    Quote Originally Posted by JohnnyP View Post
    One archive of The Tweb Cook Book I don't know if it has all pages in the thread but some of bandecoot's start on PAGE 3.
    Thanks! I'm going to copy over the recipes, in case the archived version gets pruned.
    Enter the Church and wash away your sins. For here there is a hospital and not a court of law. Do not be ashamed to enter the Church; be ashamed when you sin, but not when you repent. St. John Chrysostom

    Veritas vos Liberabit<>< Learn Greek <>< Look here for an Orthodox Church in America<><Ancient Faith Radio

    I recommend you do not try too hard and ...research as little as possible. Such weighty things give me a headache. - Shunyadragon, Baha'i apologist

  9. #9
    Oops....... mossrose's Avatar
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    I'ma just going to copy and paste the good recipes I had in the other thread. Worth repeating.


    Okay, Rum has asked for favourite Christmas recipes. Here are a few that I really like. Will start with Salmon Pate'.......very good!


    Salmon Pate'

    1 can salmon -- including juice, but remove bones and skin. I like the red salmon, it has a stronger taste.
    4 oz. (small package) softened cream cheese
    1/8 tsp. worcestershire sauce
    1 tsp. grated onion
    1 1/2 tsp. horseradish
    1 1/2 tsp. lemon juice
    1/8 tsp. salt

    Mix all ingredients well (I use my little food processor) and keep in refrigerator. Best made a day before using.

    The best thing to use this spread on is a cracker like Ritz, or equivalent.

    Enjoy!

    ETA: I buy a jar of regular prepared horseradish. It comes in different heats, I use the least heat-y. The jar lasts in the fridge forever, just about, so you don't have to mess with grating the real thing.


    Securely anchored to the Rock amid every storm of trial, testing or tribulation.

  10. #10
    Oops....... mossrose's Avatar
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    This was a recipe that my Mom made every Christmas. I still make it almost every year.

    Gum Drop Cookies

    Mix all these together:

    1/2 c. shortening
    1/2 c. butter
    1/2 c. white sugar
    1/2 c. brown sugar
    1 beaten egg
    2 c. flour
    1 tsp. baking soda
    2 tsp. cream of tartar
    1/2 c. gumdrops
    1/2 tsp. vanilla

    Drop by teaspoonsful onto cookie sheets, and bake at 350 F for 8-10 minutes. My oven bakes a little hot, so you may need to adjust the time. And I always double this recipe!

    ( You can sometimes find little tiny baking gums, but if not, you can use big ones, but you should probably cut them up a little....I couldn't find any gumdrops I wanted to use this year, so am using chopped red and green cherries instead.)


    Securely anchored to the Rock amid every storm of trial, testing or tribulation.

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