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Ladies Forum A place for our female Calgunners to discuss, share and interact without the 'excess attention' sometimes found in online forums.

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  #81  
Old 11-20-2013, 4:21 PM
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Now for some really good meatloaf!

1 lb ground beef
1 cup medium cracker crumbs (1 package of Ritz Crackers is about perfect!)
2 beaten eggs
1 8-oz can tomato sauce
1/2 cup chopped onion
1 tsp salt
dash thyme
dash marjoram

Combine all ingredients into a mixing bowl and mash it all together. Shape mixture in a loaf in shallow baking dish. ( I use a glass bread pan)
Cover with a thin layer of ketchup.
Bake at 350 for 1 hour.
After one hour take it out of the oven and let it set for 15 minutes before cutting and serving.
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Last edited by MaHoTex; 11-20-2013 at 4:28 PM..
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  #82  
Old 11-20-2013, 4:26 PM
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Anyone for Salisbury Steak? This may be a bit bland for some, but I really love this one.

1lb. hamburger
2 eggs, well beaten
3 slices dry toast (crumble it up really well!)
1/2 cup chopped white onion
1 medium potato (grated)
1 tsp Salt
2 cans Cream of Mushroom Soup

Mix well and shape into 6 patties. Fry in oil to brown both sides. Place in casserole dish and cover with 2 cans of Cream of Mushroom soup mixed with 1 can water (mix the soup and water BEFORE putting in dish!)
Cover and bake at 350 for 1 hour or until gravy is slightly brown.
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  #83  
Old 11-20-2013, 7:58 PM
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Quote:
Originally Posted by MaHoTex View Post
Homemade chicken & noodles anyone?

2 chicken breasts covered in water, boil for 20-30 minutes (until cooked thoroughly) then remove chicken from remaining water and let cool.

Add 1 package of grandma's egg noodles and simmer (stirring every 10 minutes or so) for about 1 hour. Gradually add 1 can of Chicken Broth to noodles. (They will soak up the water/broth as the expand.) MAKE SURE THEY DO NOT DRY OUT!

Tear chicken into bite size pieces and dump into noodles. Add salt & pepper to your tastes. Heat for 15 minutes or so and it is ready to eat.

ETA: Wouldn't you know it! WalMart has the egg noodles!
http://www.walmart.com/ip/Grandma-39...-1-Lb/13424653

Also, why is this recipe thread in the ladies forum? I do all of the cooking at my home.
Because according to other sub forum mentalities around here, "This is a GUN site, not a cooking site..." I personally do not care to put anymore of my recipes in the OT forum. Plus, I personally banned myself from posting there again until a certain SOMEBODY apologizes to me for not replying to any of my requests in PM and failing to respond in a timely fashion (if at all) to a post or two. No. I aint butt-hurt over it, I just want a reason to stay out of OT and this will work until he apologizes to me, but then I will have to think of another reason to stay out of OT since it got me in trouble in the first place.

But in all honesty, do you really want to post any recipes in a forum that is filled with TFH and DQs? They will find a way to corrupt it...
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  #84  
Old 11-20-2013, 8:56 PM
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manly men cook and post in Calguns' LF!
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  #85  
Old 11-20-2013, 9:16 PM
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Originally Posted by stilly View Post
A few thousand rules about the particular AMISH/FRIENDSHIP bread recipe that we received...

We just completed this, it was not bad, but our timeline was also a day or two later because we kinda lost track. Only my persistence even got it made tonight.

Instead of vanilla pudding we used butterscotch. It seemed to turn out okay. Maybe cut back the cooking by about 10 minutes though. (glass pan)
I forgot to add, IF you follow this recipe then when you put your batter in one of the loaf pans, put a small thin layer of it down, spread it out, then dust slightly with the sugar/cinnamon mix and then put another layer of batter on top of THAT and then dust again. The result is a nice sugary crust through the middle of the bread. I THINK that is how my sister managed to do it anyways. I did not ask her.
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  #86  
Old 11-23-2013, 4:49 PM
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Originally Posted by movie zombie View Post
because too many that posted re recipes in OT got cut to pieces by verbal ninjas. here, well, verbal ninjas are not tolerated.

welcome! your recipe sounds good!......and easy!
I'm glad I stumbled on it here.....

I'm still banned from OT for not 'playing nice' with the intolerant!
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  #87  
Old 11-24-2013, 11:34 AM
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I'm glad I stumbled on it here.....

I'm still banned from OT for not 'playing nice' with the intolerant!
Consider it a blessing...
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  #88  
Old 11-24-2013, 1:27 PM
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For the 15th year, we will cook the Thanksgiving turkey, stuffed, in a cooking bag breast side down on Wednesday, the day before. Allow it to cool and stand in the juice unopened overnight on the counter. Do not open the bag while it's hot.

The entire turkey draws the gravy back into the meat as it cools. It tastes like the turkey lunchmeat you buy in cello packs. Never a dry bird.
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  #89  
Old 11-24-2013, 4:26 PM
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Stilly RxP lives on get on steam
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  #90  
Old 11-24-2013, 6:11 PM
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Default Turkey

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Originally Posted by Nahuatl View Post
For the 15th year, we will cook the Thanksgiving turkey, stuffed, in a cooking bag breast side down on Wednesday, the day before. Allow it to cool and stand in the juice unopened overnight on the counter. Do not open the bag while it's hot.

The entire turkey draws the gravy back into the meat as it cools. It tastes like the turkey lunchmeat you buy in cello packs. Never a dry bird.
Always cooked my turkey that way, But never let it sit in the juice overnight will have to try it.
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  #91  
Old 11-24-2013, 7:44 PM
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Cranberry Pear Relish
-4 cups fresh cranberries
-2 cups sugar
-1 cup fresh orange juice
-1 tbsp orange zest
-2 slightly underripe pears (Anjou or Bosc), pealed, cored, and cut in 1/3" cubes.

1. Combine all ingredients in saucepan and stir well. Cook over medium heat and boil until berries pop open, about 10 min.
2. Skim the foam off the surface and let cool. Refrigerate. Will keep a couple months.
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  #92  
Old 11-25-2013, 5:22 AM
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Thanksgiving sides for the 3000 calorie meal before dessert (manly recipes):

.45 caliber cranberries, less work, more punch, no cooking, for the adult table

1 bag of berries
3/4 cup white sugar (1 C for sweet teeth)
1 heaping T frozen orange juice concentrate
1 heaping T frozen limeade concentrate

Blend in food processor until all the berries are broken
Allow to stand one hour at RT or overnight in the fridge, until the sugar is completely dissolved
Stir in one shot of tequila just prior to serving so the alcohol has no chance to evaporate

High Cal Dressing (the whole box recipe (2 bags) of Cubbison's seasoned dressing) (not cornbread stuffing) Everything is better with bacon, but this won't go over with mushroom haters.

1 lb of salty smoked bacon cut crossways 1/2" sauteed until half done and bacon is in small pieces browned at the edges but still limp, then remove about half the grease with a paper towel (use that to light the fireplace)
Add 1 cube of butter and continue on low heat
Add 2 C chopped onion
Add 2 C chopped celery
Add 1 T poultry herbs/spices (season to taste)
Add 8-16 ounces sliced brown mushrooms
Cook until onion and celery start to clear
Add 2 cans of chicken broth and heat to boiling
Add ground pepper to taste (shouldn't need salt if using Swanson's broth)
Remove from heat and stir in 2 bags of bread dressing.

Check moisture content and add liquid if necessary, broth, bullion, or milk. Serve immediately. Or transfer to oiled casserole and bake 1 hr at 350. Or stuff the bird. Two bags makes enough to stuff a 20# bird and fill a large casserole. Recipe is easy to cut in half. No bake recipe for any night, not just Thanksgiving.
Addendum: followed this recipe today; might be a bit wet. Have an extra box of crumbs on standby if it is. Bacon is the killer stuffing component.


Yams and Apples (more heavy hi-fat cooking) less vegetable, more dessert. A favorite with both the kids and the adults

Three large yams or sweet potatoes, boiled, peeled, and sliced.
3-4 cooking apples, Grannies, Pippins, or Galas, peeled, cored, sliced.

Sauce
3/4 can orange juice concentrate warmed in saucepan
2 heaping T limeade concentrate
1 cube butter or margarine
1 C brown sugar
2T cinnamon
1T ground cloves
1t nutmeg
Heat to bubbly, remove from heat
Add 3T cornstarch mixed in a minimum of water and stir

Layer yams and apples in an oiled casserole. Cover with sauce.
Bake 45 min at 350.

Limeade concentrate is a great cooking component and for Margaritas, but some stores really try to rip you off. Winco Foods charges 69 cents, not $2.69 like Ralph's.

Last edited by Nahuatl; 11-27-2013 at 2:17 PM..
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  #93  
Old 11-25-2013, 7:45 AM
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Always love a good recipe thread. The one in ot died off.

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  #94  
Old 11-25-2013, 7:53 AM
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Default Warm Artichoke Dip

I usually make a double batch.
Preheat oven 350:
1 can Artichoke Hearts (not marinated) (use quartered they're easier to chop)
Shredded Cheddar Cheese (I use medium cheddar) 2~2 1/2 cups
Mayo (not fat free it changes the flavor A LOT) approx 1/2 cup

Chop Artichokes, add Chesse, last add mayo (if you think you've added too much mayo just add a bit more cheese to compensate)

Place in oven uncovered ~bake until cheese is melted and the top is golden brown (you'll need to taste test and make sure it's warm all the way through) this can be reheated in microwave before serving
Serve w/ tostidos or favorite chip/cracker ~~ Enjoy
I've added fresh jalapeños to this...nice flavor
Betting Bacon would be a FANTASTIC addition to this dip as well
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  #95  
Old 11-25-2013, 7:56 AM
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Quote:
Originally Posted by ZephyrK9 View Post
I usually make a double batch.
Preheat oven 350:
1 can Artichoke Hearts (not marinated) (use quartered they're easier to chop)
Shredded Cheddar Cheese (I use medium cheddar) 2~2 1/2 cups
Mayo (not fat free it changes the flavor A LOT) approx 1/2 cup

Chop Artichokes, add Chesse, last add mayo (if you think you've added too much mayo just add a bit more cheese to compensate)

Place in oven uncovered ~bake until cheese is melted and the top is golden brown (you'll need to taste test and make sure it's warm all the way through) this can be reheated in microwave before serving
Serve w/ tostidos or favorite chip/cracker ~~ Enjoy
I've added fresh jalapeños to this...nice flavor
Betting Bacon would be a FANTASTIC addition to this dip as well
No cream cheese? Sacrilegious!

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  #96  
Old 11-25-2013, 8:31 AM
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for those that roast their turkey breast down: does the skin crisp?

Candied Sweet Potatoes/Yams

make as many or few as you want.
wash first.
either steam or bake in oven.
at this point you can let them cool and store in refrigerator for days until you're ready to prep for eating.

remove skin if not done after initial steaming/baking.
half lengthwise.
half lengthwise again to create "slabs".
place in heated 325-350 oven pie pan [I use glass] with couple tablespoons butter. when melted remove and place "slabs" into butter rolling to coat.
return pie plate to oven for about 10-15 minutes to heat and further cook the sweet potatoes.
remove from oven and turn "slabs" again.
add more butter if necessary because you're going to want things to get bubbly.
sprinkle brown sugar over the "slabs". as much or as little as your sweet tooth wants.
put back in oven and allow brown sugar to melt and butter to bubble.
remove and allow to cool to eating temperature.
serve .......or you can store in refrigerator and reheat to bubbly days later.
great leftover as well!
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  #97  
Old 11-25-2013, 2:14 PM
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Quote:
Originally Posted by movie zombie View Post
for those that roast their turkey breast down: does the skin crisp?
Doesn't matter. What matters is getting the water off the bird before it goes into the oven. To do this, put the bird on a cookie rack (on top of something to catch the drips) and keep in the fridge for a day. Or pat dry really well with paper towels. Then rub some butter over it.
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  #98  
Old 11-25-2013, 3:29 PM
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Quote:
Originally Posted by zfields View Post
No cream cheese? Sacrilegious!

sent from my damn tappy device...
LOL sounds delicious...yes it is sacrilege... this is my quick/easy/keep things simple recipe , always a must at family gatherings & it's what I'm requested to bring for pot lucks ...easy peasy
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  #99  
Old 12-02-2013, 12:24 PM
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Quote:
Originally Posted by stilly View Post
A few thousand rules about the particular AMISH/FRIENDSHIP bread recipe that we received...

We just completed this, it was not bad, but our timeline was also a day or two later because we kinda lost track. Only my persistence even got it made tonight.

Instead of vanilla pudding we used butterscotch. It seemed to turn out okay. Maybe cut back the cooking by about 10 minutes though. (glass pan)





We made another batch of this, did not cook it as long and used half applesauce (expired in 2009) and half oil AND instead of vanilla pudding we used Pistachio pudding and also I was right about the layers. Put in a small layer of batter (because it is thick, maybe get a concrete vibrator on it to settle it), then put a covering of sugar/cinnamon, then more batter ,then another thick layer of cinnamon/sugar then more batter and the result will be weird sugary lines in your bread. Of course the applesauce I think may have contributed to it being a tad chewy too. That was another plus here. Our last loaves ended up being chewier then the previous ones. That of course was good for us.
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  #100  
Old 12-09-2013, 2:03 PM
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Major comfort food: Old Fashioned Corn Pudding.

This is a savory dish, not a dessert, as a side for turkey or ham dinner especially, and bonehead simple. It's similar to Southern Spoon Bread.

1 can creamed corn
1 can corn niblets, drained
8 oz sour cream or greek yogurt
1 package jiffy corn bread mix.
Pinch of salt, lots of pepper, and I add good dash of cayenne for a little bite.

Mix the creamed corn and sour cream, add the niblets, stir, add the corn bread mix, stir again. Bake at 350 in a buttered 8x8 pyrex dish for 45 minutes. Let stand for 5 minutes and serve warm or room temp.

You can use fresh corn in season or frozen corn niblets if you prefer more texture, zap 'em in the microwave until their partially cooked. How much? Just enough to fill the empty creamed corn can! (But you have to use at least one can of creamed corn or it doesn't come out right...)

If I'm feeling fancy, I'll stir in some grated cheddar and a couple beaten eggs and top with crumbled bacon after it's cooked. This recipe doubles just fine in a bigger pan.

Yum!
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Last edited by BonnieB; 12-09-2013 at 2:20 PM..
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  #101  
Old 12-26-2013, 5:18 PM
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That corn pudding recipe sounds good and I do not like corn...

I wanna make it for the others at the table.

As an update for that friendship bread/amish bread

Pistacio pudding and butterscotch pudding make it taste pretty good. White Chocolate is OKAY, but not that great. Next we will be making either cookies and cream or more pistacio.


OKay. So who here has made any LimonCello and has it turned out good? I am going to take the plunge but I do not want to waste any of my EC190 unless I have to. Any decent recipes or am I on my own for this? I have already done the research and have two sites lined up for reading...
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  #102  
Old 12-27-2013, 6:42 AM
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These are absolutely the best roast potatoes I've ever had.
Well, I roasted a goose for my mom's b-day (yes, I like experimenting). The goose was terrific. I had these roast potatoes along with.
http://www.bbcgoodfood.com/recipes/1...roast-potatoes

Put a roasting tin [pan] in the oven (one big enough to take the potatoes in a single layer[doesn't have to be one layer]) and heat oven to 200C/fan 180C/gas 6 [you figure that out!]. Peel the potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces). Drop the potatoes into a large pan and pour in enough water to barely cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot. [goose fat was perfect. it was really hot & didn't smoke.]
Drain the potatoes in a colander. Now it’s time to rough them up a bit – shake the colander back and forth a few times to fluff up the outsides. <<[really, do this! It'll make the insides s fluffy]
[i didn't do this part:>> Sprinkle with the flour, and give another shake or two so they are evenly and thinly coated.
Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.
Roast the potatoes for 15 mins, then take them out of the oven and turn them over. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want. Scatter with salt and serve straight away.


I really want to do this again soon. It's a great dish to show off to company!
Goose fat!
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  #103  
Old 12-27-2013, 2:06 PM
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Default Stuffed jalapeños

Ingredients
-Jalapeños (if an appetizer, plan for at least two per person, possibly three. Personally, I can, and do eat about 10 of them when I make them. And, if you choose, you may substitute those small sweet peppers in the produce section, but I find them to be fairly expensive compared to jalapeños.)
-Thin sliced bacon (usually 1/2 a slice is enough for all but the largest peppers)
-Softened cream cheese
-Tooth picks
-Whole water chestnuts
-Pastry piping bag
Disposable aluminum pan or jalapeño holder (http://www.amazon.com/gp/aw/d/B001LF...599895-6819463
Shallow baking pan or foil rolled up at the edges to catch the bacon fat.

This is the way I like them, but they can be stuffed with just about anything that you can fit into the pepper.

First, decide how you want to cook them. In the oven or smoked. I prefer to slow smoke them so they get that excellent smokey flavor. For the oven, preheat heat to 350-375 with the rack in the middle. For the smoker,low and slow, if you are smoking other stuff too, put these on the top shelf of the smoker so the bacon fat drips down on your other items. MMMMMM!

Second, prepare your holder. (If you have the king kooker or a similar one, skip this step.) Turn the pan with the bottom side up and poke small holes spaces about 3/4-1inch apart. Enlarge them to hold the bottom 1/3-1/2 of each jalapeño. Too big, and the peppers will fall through, too small and they will fall over. Be careful not to cut or stab yourself in the hand, this can be quite painful...ask me how I know.

Third, prepare the jalapeños. Cut the tops off and core the pepper. I have the "special" coring tool that comes with the KK holder, but you can use the wrong end of a squared off teaspoon. Just push the spoon down along each of the veins, and then work it around the edges.

Fourth, take your softened cream cheese (if you soften it to the consistency of frosting it makes it easier) and put it in your piping bag. If you don't have a piping bag, a thick gallon size ziploc bag will work just fine, work the CC into one corner of the bag then cut the point off the bag to leave an opening. Don't make it too big! Start small and work up in size until you get it just right. Fill each pepper from the bottom up, leave a little bit of greeness at the top for the waterchestnut. Then take a water chestnut and push it into the top of the jalapeño. If they are too big, halve them. This will keep the cream cheese from escaping out the top of the pepper (a small amount will probably get squeezed out by the pepper, just push it back on top and use the bacon to keep it on top). Wrap the bacon around the top (if you are using half slices and they don't quite reach all the way around, just stretch each slice a bit). I place about half of the strip of bacon above the top line of the pepper to also aide in catching any of the goodness that might try to escape. Use a toothpick to hold the bacon in place. Making sure to spear the waterchestnut, that will hold it in place.

Fifth, bake or smoke. In the oven, place the peppers on the shallow cooking pan or rolled up foil pan, and bake for approximately 1 hour or to desired doneness.
In the smoker, cook until they are done, soft and juicy. When smoking, the skin of the pepper will turn black, it can be removed by whoever is eating them, or left on, whichever is preferred.

Sixth, eat and enjoy! (Let them cool a bit before you eat them, or molten cream cheese with burn the sheet out of your mouth...again, ask me how I know. I have friends who like them cold just as wel as they do when hot. I prefer hot, but its up to you.


These are baked, I don't have any pics of the smoked ones...guess I need to work on that!
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Last edited by SonofWWIIDI; 12-27-2013 at 2:14 PM..
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  #104  
Old 12-28-2013, 2:13 AM
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You should call those Jihod Jalepenos. DAMN those look good!
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Old 12-28-2013, 3:12 AM
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You should call those Jihod Jalepenos. DAMN those look good!

I got so hungry for them while posting the recipe, I went out and bought more peppers and made another batch tonight. Made 16 of the little gems, only got 8 left!

Good stuff.
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Old 12-28-2013, 7:13 AM
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poppers, I want me some poppers right now!
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Old 12-28-2013, 8:01 AM
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I would have expected something like this in OT... Can't tell if subtle joke via OP or w/e else.

Anyways, various recipes to come in the future. Aside from firearms, cooking is another favorite hobby of mine.

Last edited by penguinofsleep; 12-28-2013 at 8:04 AM..
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Old 12-28-2013, 8:07 AM
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OT is not always receptive to "recipes" and has resulted in many male posters being more comfortable here. welcome, and we look forward to your recipes!
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Old 12-28-2013, 10:43 AM
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OT is not always receptive to "recipes" and has resulted in many male posters being more comfortable here. welcome, and we look forward to your recipes!
odd. who wouldn't want delicious foods. don't like cooking = don't read thread???

to start, i made a very similar sandwich to this. this variation was made by a former chef in GA that i am acquainted with, pictures of his sandwich will come later if i can find them (i rarely take pictures of my own food):

hollow out a loaf of bread. we both used rosemary sourdough, but he had garlic in his as well. the extra garlic wouldn't have worked with my variation.
put in some cooked ribeye steak slices (season lightly, not much is needed).
make horseradish aioli. layer that on top. (can post recipe if needed, but store bought it fine).
then add bacon on top of that.
emmentaler cheese on top of bacon. (i used smoked 1/2 gruyere and 1/2 emmentaler)
portabello, oyster, shiitake mushrooms. cook in a little of the bacon fat + garlic, onions (grill and sweat out/caramelize a little before hand, do not cook at the same time as the onions as the acid in the onions will kill most of the garlic), and shallots. (i varied this layer a bit).
repeat all of the above ingredients (layered).
put the top of the bread back on.
wrap tightly in foil. put a heavy pot (or something very flat) on top for 2 or 3 hours.
bake in oven (still covered in foil) until warm throughout. temperature will depend on thickness and type of bread as well as amount of moisture in sandwich, but 375F is a good place to start.

it can be a bit heavy if not moderated, so i didn't use as thick/rich of an aoili on mine (i think he did for his as well). also minimized bacon fat in my sandwich and used a bit of soy sauce for more umami/richness in mine. however, i didn't use much soy sauce as i didn't want the taste of it by itself to come through. will serve many or last a while if only consumed by a few. also be careful with salt content, many of the ingredients going into here will already have various amounts of salt in it and salt can overpower the other flavors, but its personal preference. same with the aoili or shallots, etc... be careful not to make anything too heavy, as there are many ingredients and it can get cloying if things are not balanced.

Last edited by penguinofsleep; 12-28-2013 at 10:47 AM..
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Old 12-28-2013, 1:49 PM
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That corn pudding recipe sounds good and I do not like corn...

I wanna make it for the others at the table.

As an update for that friendship bread/amish bread

Pistacio pudding and butterscotch pudding make it taste pretty good. White Chocolate is OKAY, but not that great. Next we will be making either cookies and cream or more pistacio.


OKay. So who here has made any LimonCello and has it turned out good? I am going to take the plunge but I do not want to waste any of my EC190 unless I have to. Any decent recipes or am I on my own for this? I have already done the research and have two sites lined up for reading...
ive done lemoncello, both the regular and the creamy. i chose to use white dog mash #1 and not EC. DO NOT USE VODKA! it is easy to make a tester batch so you dont use all your EC and be unhappy.

i use a pint mason jar and fill it with 2" of lemon zest. make certain to have no pith on the zest as the pith imparts bitterness. next fill the jar with your EC, leaving 1.5" of headspace and place the jar in a dark space away from heat (not over dishwasher, oven, or fridge as all emit warmth). every other day shake the mason jar. when the zest no longer has any color you are done steeping (6-8 days). strain the alcohol to remove all zest - cheesecloth in a sieve. strain again. if you are making regular lemoncello you want the alcohol to be really clear, if making creamy lemoncello superclear is not necessary.

next, make simple syrup. the ratio of syrup to alcohol is a personal preference: do different ratios in several mason jars to find what suits your taste best - 2:1, 2.5:1, 3:1. cool the syrup fully before adding to the alcohol, shake very well, and put it in the fridge to mature. the longer it matures, the nicer it will be (4 months minimum imo) - the creamy batch i have atm is a good 9 months aged and it is so smooooooooooth.

the lemons you use are the maker or breaker in lemoncello, so make certain they all smell like lemons or you will be wasting your time. if you make creamy, let the milk cook down to 2/3 original volume.

Last edited by Off the Roster; 12-28-2013 at 1:58 PM..
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Old 12-28-2013, 4:26 PM
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Originally Posted by Chickshooter View Post
ive done lemoncello, both the regular and the creamy. i chose to use white dog mash #1 and not EC. DO NOT USE VODKA! it is easy to make a tester batch so you dont use all your EC and be unhappy.

i use a pint mason jar and fill it with 2" of lemon zest. make certain to have no pith on the zest as the pith imparts bitterness. next fill the jar with your EC, leaving 1.5" of headspace and place the jar in a dark space away from heat (not over dishwasher, oven, or fridge as all emit warmth). every other day shake the mason jar. when the zest no longer has any color you are done steeping (6-8 days). strain the alcohol to remove all zest - cheesecloth in a sieve. strain again. if you are making regular lemoncello you want the alcohol to be really clear, if making creamy lemoncello superclear is not necessary.

next, make simple syrup. the ratio of syrup to alcohol is a personal preference: do different ratios in several mason jars to find what suits your taste best - 2:1, 2.5:1, 3:1. cool the syrup fully before adding to the alcohol, shake very well, and put it in the fridge to mature. the longer it matures, the nicer it will be (4 months minimum imo) - the creamy batch i have atm is a good 9 months aged and it is so smooooooooooth.

the lemons you use are the maker or breaker in lemoncello, so make certain they all smell like lemons or you will be wasting your time. if you make creamy, let the milk cook down to 2/3 original volume.
WOW. You have summed up what I was going to do. BUT, A slightly different.

1. I have about 17 Myers lemons just picked. Myers are more lemony and golden PLUS they have a thicker skin.

2. I will then rinse them all VERY well and even lightly scrub perhaps so that there is no other contaminates on the skin hopefully. Then dry them, then I actually have a microplane to ZEST and yes, I intend to go slow until I get the hang of it, I want to have lemons that are yellow/golden still when I am done so I am only taking off a very light layer or two of their skin with my microplane.

That is about as far as I have gotten, but I recall filtering several times, so I was going to pour it in a brita filtration container for water, but clearly for limoncello instead. THAT should give me a nice lightly pee colored liquid in theory. That if course only when done with the steeping. I was not certain as to how much zest/ec190/sugar water yet. I was gonna zest first, answer those questions later.

White Dog Mash #1 instead of EC? Why and where is that sold? Is it CA leagl for sale or do I gotta go to a class 6 store on base and get some?
This stuff?
http://www.finewineandgoodspirits.co...20by%20Variety


The stuff I tried the other night smelt like lemon heads dissolved in ec150.

I had heard to stay away from vodka, but if I got it to use the 100 proof instead of the cheaper 80, but I was going to go for EC anyways, but now I want to try this mash #1. So then this will be whiskey based and now grain alcohol based. :\ Cool. How many days you steep it for and was your recipe worth redoing? I am after smooth, warming/numbing and lemony...

I was told for LimonCello I should use one of the following:
Spirytus (100proof vodka) $26.99/750ml
EC 150/190 $13.95/500ml EC190
Diesel (153proof neutral grain alcohol I believe) $17.99/1000ml (this looks good on paper...)
You said Buffalo trace White Dog Mash #1 (la bodega did not have this, but they had everything else...)

I am after the best taste that I can get and who knows, maybe even make more down the line, but I am not too familiar with these alcohols.

The guy said that Spiritus would be good, as well as the EC and the Diesel since the only variance was alky content, but the taste difference would be marginal. (so very little variance I guess).

Last edited by stilly; 12-28-2013 at 5:18 PM..
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Old 12-28-2013, 4:53 PM
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Hey Stilly

yes you want the lemons nice and clean and dry. sitting in moonshine for 8ish days will take care of any minor non-debris "contaminates." i actually use a knife for zesting because that way you can inspect the inside for any pith before using them. once again pith is the enemy of lemoncello. it took me several batches to get my zesting technique down so dont get frustrated on your first try - it will take time to do right.

using vodka, no matter how good, will impart a flavor into the lemoncello. not a terrible crisis if you use good vodka, but i prefer my lemoncello pure in taste. i went with the white dog because it is a higher quality than everclear. in the loosest sense of the term it can be considered a "sipping" moonshine. yes, the alcohol % is lower than the 180 but after a certain % it is all a brain game anyway and "bragging rights" imo. white dog is 62.5% alcohol or 125 proof, whichever term you prefer.

if you have a bevmo try there for white dog. kentucky eased their export laws so nicer stuff (than EC) is making its way onto the market these days.

if you decide to try the brita method i would only do maybe a half-cup and see what finished end product it delivers (4 months from now), that way if it turns out to be no bueno you have not lost all your time and effort. my brain completely understands the logic of the brita, but something in my gut really disagrees with the concept.

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Old 12-28-2013, 5:26 PM
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Originally Posted by Chickshooter View Post
Hey Stilly

yes you want the lemons nice and clean and dry. sitting in moonshine for 8ish days will take care of any minor non-debris "contaminates." i actually use a knife for zesting because that way you can inspect the inside for any pith before using them. once again pith is the enemy of lemoncello. it took me several batches to get my zesting technique down so dont get frustrated on your first try - it will take time to do right.

using vodka, no matter how good, will impart a flavor into the lemoncello. not a terrible crisis if you use good vodka, but i prefer my lemoncello pure in taste. i went with the white dog because it is a higher quality than everclear. in the loosest sense of the term it can be considered a "sipping" moonshine. yes, the alcohol % is lower than the 180 but after a certain % it is all a brain game anyway and "bragging rights" imo. white dog is 62.5% alcohol or 125 proof, whichever term you prefer.

if you have a bevmo try there for white dog. kentucky eased their export laws so nicer stuff (than EC) is making its way onto the market these days.

if you decide to try the brita method i would only do maybe a half-cup and see what finished end product it delivers (4 months from now), that way if it turns out to be no bueno you have not lost all your time and effort. my brain completely understands the logic of the brita, but something in my gut really disagrees with the concept.
Kewel... The guy at the bodega had the spirytus in stock and said that it was good to use and it was 100 proof or something like that. He also said that the EC was good and so was the Diesel. He also had about every one of the Trace Buffalo drinks, but not the White Dog. I will give bevmo a call and see what they got. So then is Mash #1 the new EC 190? Oh, it is a whiskey...

I have tracked White dog down to a bevmo, but damn, 375ml at $16.99. I will see what they got at March...

Meanwhile, I put a lil more than about 500ml of EC190 over about 3 tablespoons of lemon zest. OMG that was fun. I have 18 nekid lemons sitting in the sink. That Edgeware Microplaner I have made me a PRO. Took me about 2 minutes per lemon. Freaking awesome, I had about 3/4 of a cereal bowl of lemon zest. One recipe I saw called for about half cup of lemon juice (from the lemons I zested) to be added to the mix. I am on the fence about that.

Last edited by stilly; 12-28-2013 at 9:24 PM..
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Old 12-28-2013, 10:11 PM
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yeah the white dog is a lil more expensive but with lemoncello you get out what you put in quality wise. dont forget that with the addition of the simple syrup you are going to end up with 2x-3x finished product depending on taste.

in one of my earlier attempts i added straight lemon juice and it was a disaster. it kept separating and rising to the top and would not incorporate well even when vigorously shaken. ymmv. i generally juice the lemons and freeze it for later use.

the difference between corn whiskey (white dog) and moonshine is that moonshine has ~50% sugarcane/50% corn and corn whiskey has to have at least 80% corn. corn whiskey (aka white whiskey) is the only whiskey not requiring aging, or if it is aged it is done so in charred barrels where it later picks up color.

as i understand it at least.

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Old 12-29-2013, 7:23 AM
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Chick, where did you pick up all that knowledge?!

about 3 years ago I was in TN and I swear to Buddha I had a real sipping white lightening. the first sip was pretty firey. then there was this slow warmth that spread and I was hooked. sipping for sure.

the guy serving was in his 80's and said it was very hard to come by and the makers were way back in the hills and he pointed in the direction of Arkansas. I really wanted to bring back a bottle of that stuff. but he said he had only his stash and wasn't willing to part with it given he didn't know when he would get more. and he was very surprised that I a California woman was willing to try it and then liked it!

Stilly and Chick, you are rocking this thread!
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Old 12-29-2013, 1:22 PM
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yeah the white dog is a lil more expensive but with lemoncello you get out what you put in quality wise. dont forget that with the addition of the simple syrup you are going to end up with 2x-3x finished product depending on taste.

in one of my earlier attempts i added straight lemon juice and it was a disaster. it kept separating and rising to the top and would not incorporate well even when vigorously shaken. ymmv. i generally juice the lemons and freeze it for later use.

the difference between corn whiskey (white dog) and moonshine is that moonshine has ~50% sugarcane/50% corn and corn whiskey has to have at least 80% corn. corn whiskey (aka white whiskey) is the only whiskey not requiring aging, or if it is aged it is done so in charred barrels where it later picks up color.

as i understand it at least.
Fair enough.

I dumped all of that remaining zest into the EC190 bottle (mistake cause it will suck getting it out now) but I am gonna go off to Staters and wallyworld to get some larger bottles and hopefully get some White Dog for less than $16.99/ 375ml. Else off to bevmo I shall go...

I think this year when Riverside gives out the free tree coupons, I shall look to get a Lisbon lemon tree. I do not know if my zest from the Pink Lemonade tree will be good to use. Hmmm. What if I were to add in some Lemon Verbena as well? Give it a softer Trix flavor? :\
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Old 12-29-2013, 2:18 PM
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Chick, where did you pick up all that knowledge?!
my brain is a vast junkyard and my memory is crazy long. i did a bunch of research when i first started down the lemoncello path so now i am "stuck" with it.

people accuse me of knowing so many things and there is really only one secret behind it. try stuff - any stuff and you will learn (lol or you should). the majority of what i know is based upon recouping from failure and moving on.

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I dumped all of that remaining zest into the EC190 bottle (mistake cause it will suck getting it out now)
unless you were intent on reusing that bottle you just made your straining take one step less. honestly, i would hold off on going overboard on materials until you get the results from this batch (4 months from now) as there is no real way to rush the finished product - the tastes you are going to sneak in do not reflect what you will have after time which is why i suggest the several smaller portions at different ratios of syrup. in interest of $ i suggest getting your recipe locked in then going for the white dog.

i like to use swing top bottles for my finished product (but i have the white dog bottle too cause i like the look of it). i do prep my bottles the day before by filling them with boiling water which i allow to cool fully and then i let them live upside down overnight to dry. clean whatever bottle top you have as well, and if there is that little plastic-y insert i get rid of those to keep the lemoncello pure tasting.

Last edited by Off the Roster; 12-29-2013 at 2:23 PM..
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Old 12-29-2013, 5:53 PM
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my brain is a vast junkyard and my memory is crazy long. i did a bunch of research when i first started down the lemoncello path so now i am "stuck" with it.

people accuse me of knowing so many things and there is really only one secret behind it. try stuff - any stuff and you will learn (lol or you should). the majority of what i know is based upon recouping from failure and moving on.


unless you were intent on reusing that bottle you just made your straining take one step less. honestly, i would hold off on going overboard on materials until you get the results from this batch (4 months from now) as there is no real way to rush the finished product - the tastes you are going to sneak in do not reflect what you will have after time which is why i suggest the several smaller portions at different ratios of syrup. in interest of $ i suggest getting your recipe locked in then going for the white dog.

i like to use swing top bottles for my finished product (but i have the white dog bottle too cause i like the look of it). i do prep my bottles the day before by filling them with boiling water which i allow to cool fully and then i let them live upside down overnight to dry. clean whatever bottle top you have as well, and if there is that little plastic-y insert i get rid of those to keep the lemoncello pure tasting.
I like my EC190 bottles. HOWEVER, I have made a discovery... After going to the La Bodega, They told me that Spiritus was best (out of what they had) and it is a 192 proof and I think that slightly beats my EC190 bottles. Well, either that or the Deisel was 192 or 193. I talked to them and they are going to order some White Dog now. Apparently the Spiritus is called a vodka sometimes in order to get past abc rules. But it IS a neutral grain alcohol. I am wondering if the white dog would make my apple pie moonshine taste better now... :\

I was not sure about how much zest to use so after reading a few things I decided that I can always mellow it out (which is why I dumped the rest of the zest in) later on, but maybe not make it as strong, so I just dumped it all in. I think it might not be too bad. I have a neverending supply of lemons from next door anyways it seems so I can always zest more. So now, for the final mixing with the simple syrup I found a decent jar with a lid over at wallyworld for about $6.00 and smaller ones for around $4.00 Both are wide mouth so I can do whatever easier...

Where did you get your swing top bottles from and for how much? I think I have seen them on Amazon and fleabay for about $6-$10 each... :\
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Old 12-29-2013, 11:07 PM
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i got my bottles from surfas but i do not believe there is one in your area. ive seen the larger ones (oldschool milk bottle) in target, and cost plus generally has an interesting assortment of bottles. since lemoncello is a sipping drink i use 8oz bottles as gifts and they were in the realm of $3.50 each.
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Old 12-30-2013, 1:21 PM
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i got my bottles from surfas but i do not believe there is one in your area. ive seen the larger ones (oldschool milk bottle) in target, and cost plus generally has an interesting assortment of bottles. since lemoncello is a sipping drink i use 8oz bottles as gifts and they were in the realm of $3.50 each.
Hmmmmm...

K thanks. Good to know. I need another large square jar from Wallyworld. but I will get that later, and look for smaller containers for final product as well. The jar that I had seen the last batch of limoncello in was a small jar- no bigger than 8oz I am sure, prolly closer to 4-6. Heh... :\
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