mustafabey Posted February 9, 2011 Share Posted February 9, 2011 Deer Stew Just made this so I'll share the recipe. Ya need deer meat AKA venison AKA Bambi 1 1/2 lbs deer meat cut into 3/4" cubes 1/2 lb good bacon 2 medium onions diced 2-4 cloves of garlic 1/2 cup decent red wine 1 can of beef stock 1 package Mc Cormick's beef stew seasoning 1 16oz can whole tomatoes 1 cup celery cut in 1'' pieces 1 cup carrots cut 1/2'' THICK Handful of leaves from celery 5 small red potatoes quartered 8 oz of wild mushroom( morels are nice but porrtobellos,porcinis,shitaakes do well) good pinch marjoram good pinch thyme cayenne to taste really just need a hint pepper to taste 1 cup of flour dash of worcestershire sauce Fry the bacon in a pan to render fat. Remove bacon and eat or give to the dogs if yer on a diet. Pour out 1/2 the greaseand reserve. Now dreg the deer in flour, then brown in fry pan with bacon grease. Transfer to Dutch Oven or other such pot. Now fry the onions in the other 1/2 the bacon grease, when brown transfer to dutch oven. Pour off some grease, so theres just a coating on everything add beef stew mix and spices stir underlow heat a bit, add can of tomatos and liquid and can of beef stock. Stir in the red wine, add a dash of worcestershire sauce,bring to a boil and simmer 45 minutes. Now add the potatoes,carrots and celery simmer for another 45 minutes stirring occasionally. Crock pot would nice too instead of a dutch oven. heat needs to be low. Last 10-15 add the sliced mushrooms. Let cool enough to put in the fridge and let it sit overnight. This shit is like good spaghetti sauce,needs to rest and let the flavors blend. Serve with plenty of crusty bread, country wine or dark beer Link to comment Share on other sites More sharing options...
doc brandon Posted February 12, 2011 Share Posted February 12, 2011 havent thought of a good name for this... but it makes an amazing meal... 3 chicken breasts (most stores sell 3 halves in a package) 2 cans cream of mushroom soup 2 cans cream of chicken soup Tony Chachere Original Cajun Seasoning "Boil in a Bag" rice Preheat oven to 350 Trim the fat off the chicken and cut into cubes or strips no thicker then 1 1/2 inch wide in more then one dimension. (you can make it 4 inch long but not more then 1 1/2 inch wide) Poke with a fork multiple times on each side. Mix soups together, add Tony Chachere seasoning to your liking (be sure to try it as you are mixing it in, i normally add 2 tbs) Dunk each piece of chicken in soup mix Coat completely and place in casserole pyrex dish (I use a 9x13 and it works perfect) Pour remaining soup mix over chicken. Sprinkle a little Tony's over top Place in oven and cook for around 45 minutes at 350F After 40 minutes of cooking, prepare rice as stated on box [b][i][u]when you take it out be sure to check the THICKEST pieces of chicken to ensure they are cooked all the way through.[/u][/i][/b] if not put it in for another 10-15 minutes. we originally made this with only one can of each soup and we found out the rice and left over soup was AMAZING For a good side.... 2 cans green beans 1 cube beef bouillon 1 tbs olive oil heat until boiling and bullion is dissolved Oh and this feeds 4-6 people depending on appetite Link to comment Share on other sites More sharing options...
Tyler Posted February 13, 2011 Share Posted February 13, 2011 [b]Italian Style Wedding Soup (halal and kosher) Ingredients[/b] [b]For the meatballs: [/b] [list]3/4 pound ground chicken [/list][list]1/2 pound chicken sausage, casings removed [/list][list]2/3 cup fresh white bread crumbs [/list][list]5 cloves minced garlic (2 cloves if you're not a garlic fan like me) [/list][list]3 1/2 tablespoons chopped fresh parsley leaves [/list][list]1/2 cup freshly grated Pecorino Romano [/list][list]1/4 cup freshly grated Parmesan, plus extra for serving [/list][list]3 tablespoons milk [/list][list]1 extra-large egg, lightly beaten (sperm removed) [*][*]Kosher salt and freshly ground black pepper[/list] [b]For the soup: [/b] [list]2 tablespoons good olive oil (I personally used a white-truffle oil[/list][list]1 cup minced yellow onion (I personally sub this for 2 tablespoons of onion powder) [/list][list]1 cup diced carrots (3 carrots), cut into 1/4 inch pieces [/list][list]3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces [/list][list]10 cups homemade chicken stock (Or buy some, low sodium, this has a lot of salt already[/list][list]1/2 cup dry white wine (Simmer the wine so the alcohol cooks out for halal[/list][list]1 cup small pasta such as tubetini or stars (I personally use orzo[/list][list]1/4 cup minced fresh dill, oregano, basil each [*]12 ounces baby spinach, washed and trimmed then blanched[/list] [b]Directions[/b] Preheat the oven to 350 degrees F. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and other herbs and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan. Link to comment Share on other sites More sharing options...
doc brandon Posted February 13, 2011 Share Posted February 13, 2011 [quote name='jorlyfish' timestamp='1288383819' post='486802'] [quote name='mustafabey' timestamp='1288374423' post='486788'] Stubbs BBQ sauces are the best! [/quote] Texas knows barbecue. [/quote] Very true... When I was stationed in Cuba, I was the "go to" guy for homemade bbq sauce Link to comment Share on other sites More sharing options...
Dr. B Posted February 16, 2011 Share Posted February 16, 2011 [quote name='Tyler' timestamp='1297567678' post='497773'] [b]Italian Style Wedding Soup (halal and kosher) [/b] [/quote] How is that kosher? Can you make it without the milk and cheese? BBQ recipe: Coffee brisket - desired weight of flat normal or corned beef brisket - coffee brewed 1 tbps grounds : 1 cup water - dry rub and bbq sauce of choice - extra coffee grounds to add to dry rub. Marinate the brisket in coffee with your choice of additions (I like to throw in some hot sauce) for 24 hours in the fridge in oven, braised: Heat oven to 300 pour contents of marinade into a large baking dish and add additional coffee as needed in order to submerge 1/2 - 3/4 the depth of the brisket rub brisket with a mix of paprika, black pepper, garlic powder, onion powder, and a dash of coffee grounds. Add whatever you want to make the dry rub but dont overdo the coffee cover and cook for 3 hours at 300, undisturbed remove cover and flip the brisket. apply spice rub to the newly exposed side. add onion rings to braising liquid continue to cook uncovered for 1 more hour at 300 after that hour apply generous glaze of barbecue sauce as you seer it over a medium to low open flame, habitually reapplying sauce. this should take about 20 minutes in smoker, smoked: discard marinade apply dry rub and coffee grounds to both sides of the brisket set in smoker and coat top side with barbecue sauce glaze smoke on low for 4 to 5 hours, depending on desired wellness, flipping occasionally and applying glaze. be sure to use moist hickory wood. apply barbecue sauce and seer on a grill over medium flame to create a flavorful crust over the dry rub that's the gist of it... Link to comment Share on other sites More sharing options...
Tyler Posted February 16, 2011 Share Posted February 16, 2011 Use soy milk and the cheese is hard cheese Link to comment Share on other sites More sharing options...
nathanmweiss Posted February 16, 2011 Share Posted February 16, 2011 Ukrainian Borscht Frying pan Soup pot a little cooking oil or bacon fat 1 diced onion 1 large beet or two small ones 1/2 pound of carrots a small can of tomato paste 6 cups stock (veggie, beef, chicken, pork, any works) two tablespoons of vinegar a half a head of cabbage sliced into pieces 5 peeled and chopped potatoes half pound of chicken, pork, or beef salt pepper sautee the onion in the cooking oil or bacon fat til it is soft and translucent add the carrots and beets, a half a cup of stock, vinegar and the tomato paste stir together and let simmer until veggies start getting soft now is a good time to add salt and pepper to taste While the veggies are simmering get a soup pot with the rest of the stock in it, heat up, add potatoes once the veggie mixture is good, add it all to the pot with the stock and potatoes Add meat once it's all hot, add the cabbage, taste test again for flavor, let the cabbage cook until it's soft And there you have it, Ukrainian Borscht I learned this from Ukrainians when I was in Peace Corps in Ukraine, very satisfying and very healthy! Keeps in the fridge for at least a week, gets tastier after a couple days. Give it a try. Link to comment Share on other sites More sharing options...
nathanmweiss Posted February 17, 2011 Share Posted February 17, 2011 And I forgot to add, the meat you add needs to be already cooked. Link to comment Share on other sites More sharing options...
mustafabey Posted February 27, 2011 Share Posted February 27, 2011 [size="6"]All my X's Spaghetti Sauce[size="1"] [size="2"]All my x's ain't from Texas(one is) but two have families that hail from the island Ischia in the bay Naples. This recipe comes from their kitchens 5-6 cloves fresh garlic minced 1 large onion diced 1LB hot Italian sausage sliced into 1/2" pieces 1 LB ground beef 1/2 LB diced pork chops 1 large can whole Italian tomatoes (28 oz) 1 large can crushed tomatoes(28 oz) 1 medium can tomato sauce (16oz) 1 small can tomato paste (6 oz) 1 cup sliced baby bella mushrooms 1/2 cup fresh basil (fresh is essential) 1/2 tspn fennel seeds 1/2 tspn marjoram 1 tbspn oregano 1/2 tspn crushed red pepper(to taste I like more and add 1/2 tspn cayenne) dash of celery salt 1/2 cup decent red wine 1/2 tspn sugar olive oil to saute Saute the garlic and onions in virgin olive oil, till onions are beginning to get transparent. Transfer to large sauce pot. Brown each meat, sausage,chopmeat,pork separately in olive oil and transfer to pot. Saute baby bella mushrooms briefly and transfer to pot. Add all tomatoes, bring to a boil and wine and all spices and sugar and stir. Let simmer for 2 hours minimum, stirring as necessary. Let cool. refrigerate overnight(essential to marry flavors). Serve over pasta with grated romano cheese [/size][/size][/size] Link to comment Share on other sites More sharing options...
mustafabey Posted April 29, 2011 Share Posted April 29, 2011 Ramps and morels are growing in the woods up here, so I thought I'd give ya'll a quick and easy recipe if you got the ingredients 3 Tblspns bacon grease 1/2 lb of deer steak,sliced in thin strips 5or 6 ramps washed and cleaned and sliced up 5 or 6 morels(merkels,dry land fish,mollies all the same) cleaned washed and sliced black pepper to taste red pepper to taste Saute the deer meat in bacon grease, add ramps and morel mushrooms and stir fry till done. Season with peppers Yum Yum Mountain style Link to comment Share on other sites More sharing options...
mustafabey Posted February 9, 2012 Share Posted February 9, 2012 Kofta Curry Mustafa Bey I'm on a diet and want something on the healthy side. I pkg Shan Kofta Curry Mix 1 lb ground turkey 2 medium onions, ground to paste 2 small containers plain Greek yogurt 1tsp ginger paste 1 tsp garlic paste 1/4 cup canola oil 1/2 cup chopped cilantro 1 tblspn cumin ground 1 tblspn garam masala like Badshah kitchen king 2 tblspns Madras sambar curry powder 2 cans Rotel tomatoes diced w/habanero 1 tblspn tomato paste ( I use the stuff in the tube) 1/2 container of Knorr homestyle beef stock(these are small tubs od concentrated beef stock,much better than boullion or canned stock a little goes long way) Place turkey in food processor and mice fine, then mix 1/2 of the onion paste 1/2 of the cilantro,i/2 the yogurt and 2 tblspns of the Shan Kofta curry powder mix. Blend this together in a bowl, then form into 1" meat balls. heat 1/2 the oil in a fry pan and fry batches of meatballs until brown and firm(this will help them not break apart later) and drain. Now wipe out pan,add remainder of oil,when hot add onion paste,garlic paste and ginger paste, sautee the turn heat down and cover for 5 minutes. Then add remainder of Kofta mix,cumin,garam masala,sambar powder and mix with onions, add two cans tomatoes,1 tablespoon tomato paste,beef stock and the rest of the yogurt and bring to boil,stirring to mix flavors. Now add meatballs and water to cover, place lid on pan and simmer on low for 30 minutes. Serve with Jeera rice and a tomato.red onion and cucumber salad. Jeera rice is basmati rice( I use brown basmati) with whole cumin seeds added. Follow directions for basmati rice, usually 1 cup rice, 1 1/2 cups water and at least a tablespoon spoon of cumin seeds. add ride to boiling water cover and simmer till liquid is absorbed. About 12-15 minutes for white basmati and 50 minutes for brown. 1 Link to comment Share on other sites More sharing options...
Stuie Posted February 10, 2012 Share Posted February 10, 2012 [center][b]Family Roast Beef[/b][/center] [b]Ingredients:[/b] · 4-5 lbs. Chuck roast, preferably from grass-fed beef · 1/4 pound butter · 1/2 cup Worcestershire sauce · Celtic sea salt · Black Pepper, freshly ground [b]Directions:[/b] Preheat oven to 325 degrees. Rub the roast with salt and pepper and place in baking dish with 2-inch sides. In a saucepan, melt the butter and add an equal volume of Worcestershire sauce. Pour the sauce over the roast. Bake slowly at 325 degrees until a meat thermometer reads 150-155 degrees (for medium). Remove the roast from the oven and allow it to rest and redistribute the juices before carving. The temperature will climb to 160 degrees. It is particularly important that grass-fed beef be cooked more slowly at a lower temperature than commercial beef. Grass-fed beef should also be allowed to “coast in” to the desired level of doneness by removing it from the oven several minutes before you think it is done. This preserves the juiciness and produces meat that is tenderer. Cook this all the time. Family LOVES it!!!!!!!!!! Link to comment Share on other sites More sharing options...
joytron Posted February 10, 2012 Share Posted February 10, 2012 [b][color=#006400]Vegan Pizza[/color][/b] Herb dough Pesto (google vegan pesto for a good recipe) Olives Mushrooms Marinated artichoke hearts Sun dried tomatoes Garlic Bake at 450 for around 15 minutes or until crisp Link to comment Share on other sites More sharing options...
joytron Posted February 10, 2012 Share Posted February 10, 2012 [color=#ffd700][b]Vegan Milkshake[/b][/color] Frozen bananas Almond milk Cinnamon Peanut butter Vanilla Agave Blend and enjoy! Link to comment Share on other sites More sharing options...
joytron Posted February 10, 2012 Share Posted February 10, 2012 [quote name='mustafabey' timestamp='1328829928' post='538467'] Kofta Curry Mustafa Bey I'm on a diet and want something on the healthy side. I pkg Shan Kofta Curry Mix 1 lb ground turkey 2 medium onions, ground to paste 2 small containers plain Greek yogurt 1tsp ginger paste 1 tsp garlic paste 1/4 cup canola oil 1/2 cup chopped cilantro 1 tblspn cumin ground 1 tblspn garam masala like Badshah kitchen king 2 tblspns Madras sambar curry powder 2 cans Rotel tomatoes diced w/habanero 1 tblspn tomato paste ( I use the stuff in the tube) 1/2 container of Knorr homestyle beef stock(these are small tubs od concentrated beef stock,much better than boullion or canned stock a little goes long way) Place turkey in food processor and mice fine, then mix 1/2 of the onion paste 1/2 of the cilantro,i/2 the yogurt and 2 tblspns of the Shan Kofta curry powder mix. Blend this together in a bowl, then form into 1" meat balls. heat 1/2 the oil in a fry pan and fry batches of meatballs until brown and firm(this will help them not break apart later) and drain. Now wipe out pan,add remainder of oil,when hot add onion paste,garlic paste and ginger paste, sautee the turn heat down and cover for 5 minutes. Then add remainder of Kofta mix,cumin,garam masala,sambar powder and mix with onions, add two cans tomatoes,1 tablespoon tomato paste,beef stock and the rest of the yogurt and bring to boil,stirring to mix flavors. Now add meatballs and water to cover, place lid on pan and simmer on low for 30 minutes. Serve with Jeera rice and a tomato.red onion and cucumber salad. Jeera rice is basmati rice( I use brown basmati) with whole cumin seeds added. Follow directions for basmati rice, usually 1 cup rice, 1 1/2 cups water and at least a tablespoon spoon of cumin seeds. add ride to boiling water cover and simmer till liquid is absorbed. About 12-15 minutes for white basmati and 50 minutes for brown. [/quote] This sounds amazing Link to comment Share on other sites More sharing options...
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