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OAF recipes

Discussion in 'OX & Alex Forum' started by Patricia, Mar 20, 2006.

  1. cashisking


    Feb 25, 2004
    Sin City Baby!!
    Why do you want to bookmark a sticky post???

    sounds messy!!;)

    but now I have a black dot, just incase it isn't sticky anymore!
  2. Bullman

    Bullman Deranged Deputy

    Oct 11, 2003
    SW Virginia
    If you bookmark it, then when the next great recipe gets posted, you get e mail notification so you can check it out, and maybe try something new for supper:supergrin:

  3. c-mama

    c-mama Moderator Moderator

    Jan 15, 2004
    Tangled in my yarn...
    Well, I bookmarked my post. I'm expecting this thread to get good and long and when I want to make the meatballs, I don't want to have to wade through pages and pages just to find the recipe.

  4. proshooter

    proshooter member

    Aug 26, 2005
    Plymouth, IN
    This is the best salsa I have ever tasted. I got it off of a cooking show on PBS a while back.

    2 cups toamtoes (diced)
    1 cup chopped onion
    couple of "branches" of fresh cilantro (finely chopped)
    1 Tbsp Lemon juice
    1 fresh jalepeno pepper
    2 cloves garlic
    3 Tbsp Ketchup (give or take)

    Combine diced tomatoes, chopped onion, cilantro and lemon juice in a dish. (I sometimes place half of the tomatoes in a blender so that the salsa is not as chunky) Take the jalepeno pepper and cut it into four parts length-wise. Remove all of the seeds, and cut one strip in half (so it is one-eighth). Chop the 1/8 pepper VERY FINE, and add it to the dish. Crush the garlic just enough to remove the skin, then chop the garlic. Add it to the dish. Add Ketchup to increase thickness of salsa.

    If you like it really hot, you can try adding more jalepeno pepper, or even get some habanero pepper.

    Note: You may want to wear rubber gloves when handling the jalepeno pepper. The juice does not wash off your hands. Everything you touch will BURN LIKE FIRE! I had a rather unpleasant experience going to the bathroom after making this recipe. It still brings back painful memories.
  5. proshooter

    proshooter member

    Aug 26, 2005
    Plymouth, IN
    I have always enjoyed Steak - N - Shake chili. I get a bowl of it every time I go there. I got a copy-cat recipe off the internet some years ago. The actual recipe is a well guarded secret, but this tastes just like the real thing!

    1 1/2 lb. ground beef
    1/2 tsp. salt
    10 oz. can of French Onion soup
    2 tsp ground cumin
    1/2 tsp pepper
    20 oz. - 22 oz. can of Chili Hot beans in chili gravy
    6 oz. can tomato paste
    8 oz. can tomato sauce
    2 tsp Hershey's Cocoa Powder
    10 oz. Coca-Cola (not diet)

    Brown the ground beef and crumble it. The key is to have pretty good sized pieces of meat. Place ground beef and all other ingredients in a crock pot, and mix well. Be careful to only use 10 oz. of Coke. The cans are actually 12 oz. and if you use the whole can, it will be too sweet. Cover the crock pot, and heat on High for about 2-3 hours.

    Can be served with chopped onions, cheese and Fritos if desired.
  6. kcb

    kcb Southern Lady

    May 20, 2005
    God's BEAUTIFUL World

    Speaking of Restaurant Chili's and "secret ingredient's", my sister's husband grew up in Cincinnati,Ohio. He took me and my sister back there, after they married, before I married, and took us to "Skyline Chili". Their Chili is delicious. They have 3-way, 4-way, etc. His favorite that he taught us is over spaghetti, with cheddar cheese and onion.

    For years, he tried to recreate their recipe and just about did...finding "Chocolate" to be a secret of their recipe too.

    If you have Publix Grocery Stores in your area, they have it in their Entre Frozen Section. You can PM me, if you find it and want to know how to serve it! We have introduced it to just about all of our friends and it is always a favorite food at our home, and a favorite memory!
  7. kcb

    kcb Southern Lady

    May 20, 2005
    God's BEAUTIFUL World

    AND my husband wants me to copy this and e-mail it to him!

    I am going to...STOP letting cook so much at night!

  8. Bill Powell

    Bill Powell Cross Member CLM

    Mar 10, 2002
    dallas, tx
    This morning I find myself a little hongry around the mouth, so I will try a meal presented by brother Dave many years ago.

    I'm gonna have me some Kosher charcoal broiled sows ears, some stewed tomater sandwiches (so you gotta lift and eat fast lest it fall through the crust), some RC colas, some moon pies, and some after dinner lippin' and spittin' snuff.
  9. JByer323

    JByer323 Is it dead?

    Jan 11, 2005
    Bloomington, IN
    Beer Can Chicken

    First off, you need one of these and a drip pan if doing it in the oven.

    • One medium sized chicken
    • A can of beer, your choice of brand, not a tall boy
    • Your choice of rub (I'll post my recipe soon) or
    • Your choice of injectable marinade
    • Small onion or potato
    • Various spices and seasonings that suit your tastes. I like a clove or two of garlic, some Mrs. Dash, a tad of chopped ginger, Liquid Smoke, and whatever else looks good at the time.

    The Directions
    There are two ways to do this, either on the grill, or in the oven. I'm going to go on a limb and assume you all know how to bake a chicken in the oven, and the times and temp isn't any different on this. The grill is more difficult. Heat is important, as is time. There's a real art to it, and I'm just getting good at baking stuff over a grill.

    Anyway, the prep. Clean and trim your chicken. Most chickens I've gotten recently they have neglected to cut the neck off. Use kitchen shears to trim that bad boy off. Once your chickie is looking good, set him aside.

    Take your can of beer. Open it. Drink half of it. Don't drink more if it. Seriously. Might as well get an extra one for you too. Right now, check out the link to that rack I posted. I got mine at Gander Mountain, but Wally World sells them too. Our family has four of them, two singles, and a double. The beer can goes in the rack, and the chicken goes down over the beer.

    Before you put the chicken over the beer though, add your spices and such to the beer. Your garlic, liquid smoke, cajun spices, whatever flavor you like. This is what makes it fun. Experiment. You can't mess it up.

    Now slide the chicken over the beer can. He may not like a can of beer going up his ass, but it's got to go all the way in. Don't force it, just ease it in. God that sounded wrong. Now plug that bad boy's neck up with your onion or potato. You may have to cut down the potato, and peel off layers of onion. I prefer onion for the flavor. This traps in the moisture from the beer.

    Add your rub, or inject your marinade. No real reason to use an injector with this method of cooking, but if you're a fanatic, go for it I guess.

    Make sure the chicken is in a drip pan, and arranged all prettily. Legs and wings in good positions, etc. Isn't he cute? Slap that bad boy in the oven.

    Now, when you pull him out, you're going to have a treat. The skin will be nice and crisp, but the chicken will be moist as can be. Remove the chicken from the rack carefully, without pouring hot beer on yourself. I find it helps if you Pam the rack before the chicken goes on.

    Carve him up.

    The Notes
    Anything in a can could be used for this. I've used Classic Coke before, which I really liked. Sprite makes a more tropical meal, which goes really well with grilled smoke sausage and pineapple.

    I'm in the process of making up some smaller racks for rock cornish game hens as well, to use with the small cans of fruit juice/nectar.

    I do apologize for the long post, but this one is different. Try it, and I promise you'll love it. It's the best chicken you have ever had, and even if you don't like chicken, you'll like this. Big family? Do several. A canjun flavored, a BBQ flavored, etc. Most I've done at a time was six.

    If you really enjoy grilling, these four books are great. I've used and abused them, and always find more stuff to try in them. I know Gander Mountain has them.

    The Barbecue! Bible
    BBQ USA: 425 Fiery Recipes from All Across America
    Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill
    Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
  10. MB-G26

    MB-G26 Queen of Fail Lifetime Member

    Oct 9, 2001
    Missing Sharon

  11. Walter45Auto


    May 26, 2004
    Dallas, TX
  12. Santa CruZin

    Santa CruZin RIP Mr. Mayor

    Jun 19, 2000
    Korean Beef Short Ribs (aka Galbi, aka crack on crack)

    4 pounds beef short ribs, cross-cut less than 1/2" thick.
    2 cups soy sauce (preferably Tamari)
    1 1/2 - 2 cups ordinary sake
    6-8 Tbsp sesame oil
    8 shallots, sliced thin
    1/2 - 3/4 cup sugar
    1/2 cup wildflower honey
    2 tsp ground cayenne
    8 - 10 garlic cloves, finely chopped or crushed
    8 tsp chopped fresh ginger
    1 1/2 cup toasted sesame seeds

    Combine everything but the ribs and mix well. I'll sometimes nuke it for a couple minutes just to get the sugar and honey to dissolve fully, but don't get it too hot 'cause you don't want it to cook the meat while marinading in the next step.

    Fully cover the ribs in the marinade and let stand for 3 - 4 hours in the fridge. I usually take it out and let it reach room temperature for the last hour.

    Cook ribs on HOT (450-500F) grill for 2-3 minutes per side, covering when possible to maintain high heat and turning only once. This step is what will make or break the recipe. The sugar in the marinade will start a grill fire, so be ready for it with long metal tongs and be careful with the grill lid. The goal is to lightly caramelize the sugar, and keeping the meat in the flames will help this, but pay attention because things happen fast. Do NOT walk away from the grill while cooking this stuff! It takes a bit of a touch to get this perfect (it's always at least excellent), so try it a few times and tweak the marinade to your liking. You don't have to keep the ribs in the fire for their entire stint on the grill, but don't freak when (not if) flames happen.




    Last edited: Oct 9, 2015
  13. Patricia

    Patricia Wild at heart Millennium Member CLM

    Apr 5, 1999
    Flagstaff, AZ
    That does sound yummy. :eat:

    Did I read right - TWENTY CLOVES OF GARLIC?! :shocked:
  14. Patricia

    Patricia Wild at heart Millennium Member CLM

    Apr 5, 1999
    Flagstaff, AZ
    Oatmeal Cookie Pancakes (from Rachel Ray's cookbook)

    1 cup old fashioned oats
    1 cup all-purpose flour
    1/2 cup brown sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1 teaspoon ground cinnamon
    2 ounces, 1/4 cup, chopped walnuts
    3/4 cup sour cream
    3/4 cup whole milk
    2 large eggs
    1 teaspoon vanilla extract
    2 really ripe bananas, mashed up
    3/4 cup raisins
    1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
    Maple syrup or honey, for drizzling

    Here’s a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

    Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

    Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
  15. Patricia

    Patricia Wild at heart Millennium Member CLM

    Apr 5, 1999
    Flagstaff, AZ
    Crunchy French Toast (also from Rachel Ray's cookbook)

    8 large eggs
    1 cup half-and-half
    2 teaspoons vanilla extract
    2 pinches salt
    1/2 teaspoon nutmeg, ground or freshly grated
    2 teaspoons ground cinnamon
    3 cups corn flakes, lightly crushed
    1/2 cup sliced almonds, lightly crushed
    4 tablespoons butter
    12 (1 1/2-inch-thick) slices challah bread or soft "Italian" style bread

    n a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon. In a second shallow dish combine flakes and nuts. Add 2 tablespoons butter to warm skillet. Place a cookie sheet lined with foil (for easy clean-up) near the stove. Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts. Cook slices 2 minutes on each side and transfer toast to cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes in 350 oven.
  16. Patricia

    Patricia Wild at heart Millennium Member CLM

    Apr 5, 1999
    Flagstaff, AZ
    Apple Crisp (from the Barefoot Contessa)

    I changed her wording around a bit though.

    I will tell you that I think her prep time estimate of 20 minutes is WRONG WRONG WRONG. It took me a heck of a lot longer to peel core and cut that many apples. SO worth it though. And you gotta serve it warm with vanilla ice cream. :supergrin:

    5 lbs apples (she says McIntosh, but I used Gala cause they were on sale, and didn't notice a difference)

    grated zest of 1 lemon

    grated zest of 1 orange

    2 tablespoons fresh orange juice

    2 tablespoons fresh lemon juice

    1/2 cup sugar

    2 teaspoons cinnamon

    1 teaspoon nutmeg


    1 1/2 cups flour

    3/4 cup sugar

    3/4 cup packed brown sugar

    1/2 teaspoon salt

    1 cup oatmeal

    1/2 pound (2 sticks) butter, diced

    Preheat oven to 350. Grease a 13x9 baking dish.

    Peel, core, and cut apples into large chunks. (you might be cursing me after you get all that done, but trust me, it is worth it). Combine apples with the zests, juices, 1/2 cup sugar, and spices. Pour into dish (and make sure you sample a piece of apple first :supergrin: )

    For the topping, combine flour, sugars, salt, oatmeal, and butter. (She says to use the paddle attachment of your mixer. I don't have that, so I just pressed with a fork until I got the pieces "pea" sized). Spead over apples.

    Place on a baking sheet covered with foil (unless you really LIKE cleaning your oven). Bake 1 hour or until top is brown. (Since everything cooks slower at my altitude, and I don't like the apples crunchy, I always poke one with a fork, and yes, sneak a taste, to be sure they are done)
  17. Santa CruZin

    Santa CruZin RIP Mr. Mayor

    Jun 19, 2000

    You read that right. :supergrin:

    Five cloves per pound. :beer:
  18. proguncali

    proguncali 1911-2004 CLM

    Mar 14, 2002
    At your Mom's
    This is the crack to rule all crack recipe. If you try to argue with me, I will come to where you are and punch you in the neck. :supergrin:

    Preheat oven to 35Q0
    Butter and flour a l2”x l8”x 1”pan.
    Melt over simmering water:
    1 lb. butter
    1 lb. semi-sweet chocolate
    6 oz. unsweetened chocolate
    Stir, do not beat:
    6 eggs
    3 T. instant esspresso (Medaglia d’Oro)
    2 T. vanilla
    2 ½ c. sugar
    Stir chocolate mixture into egg mixture, Let cool to room temperature.
    1 c. flour
    1 T. baking powder
    Mix into chocolate mixture.
    3 c. chopped walnuts
    12 oz. semi-sweet chocolate chips
    ¼ c. flour
    Blend into chocolate mixture. Transfer to pan. Bake for 20 minutes. Remove from oven and rap on table to release air. Bake for another 15 minutes. Do not overbake! Makes 20 large brownies or 72 small ones.

    Then to crack it up a little more....

    Get a large piece while it's hot.
    Put a large scoop of French Vanilla ice cream in it and a slathering of hot fudge on that.

    Disclaimer: I will not be responsible for you eating the whole pan and having to buy all new clothes.
  19. Santa CruZin

    Santa CruZin RIP Mr. Mayor

    Jun 19, 2000
    Hey Rees, that recipe SUCKS. Start driving.

    -Eric in Madison, MS.