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weltek 16936 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-21-05, 10:00 AM (EST) "Remember last week?" Yeah, I gave you homework. Has anyone tried a new recipe? I made some tasty pork. I had some country ribs, which are quite fatty-luckily lots cooked out. If you didn't try a new recipe, give me your favorite way to cook pork. Easy Country Style Ribs 4 Country style rib sections 1 T. Salt 2 T. Pepper (I used a little bit of ground dried chipotles, too) ½ c. BBQ Sauce, plus ¼ for final basting 4 T. Worcestershire Sauce ½ c. Sweet Vermouth or ½ c. Marsala Wine Total cooking time: 1 hr. 25 minutes Heat oven to 350 degrees. Blend about Salt and Pepper. Rub onto rib sections. Place into pan with tall sides. Evenly pour ½ c. BBQ sauce, the Worcestershire & vermouth or wine onto the rib sections. Loosely cover with foil. Bake for 30 minutes. Flip ribs, recover & bake for another 15 minutes. Flip again & cover, bake for another 30 minutes. Take off foil, baste with ¼ c. bbq sauce. Return to oven for 10 minutes uncovered. Serves 2-4 people. Really tender. Use a nice BBQ sauce.   Top

Subject     Author     Message Date     ID    Thanks Weltek....... txmomma26 04-21-05 1    RE: Thanks Weltek....... weltek 04-21-05 3        RE: Thanks Weltek....... txmomma26 04-21-05 4  Chicken nuggets Bobdechemist 04-21-05 2  RE: Remember last week? Seana 04-21-05 5  RE: Remember last week? badger 04-21-05 6  RE: Remember last week? probably clueless 04-21-05 7    RE: Remember last week? weltek 04-21-05 8        RE: Remember last week? probably clueless 04-21-05 9            RE: Remember last week? weltek 04-21-05 11                WoW! probably clueless 04-21-05 13  RE: Remember last week? Lisapooh 04-21-05 10    RE: Remember last week? weltek 04-21-05 12        RE: Remember last week? volsfan 04-21-05 17  RE: Remember last week? probably clueless 04-21-05 14  RE: Remember last week? NolayC 04-21-05 15  Apricot Glazed Chicken volsfan 04-21-05 16  RE: Remember last week? Seana 04-21-05 18    RE: Remember last week? volsfan 04-21-05 19    RE: Remember last week? weltek 04-22-05 21        RE: Remember last week? Seana 04-22-05 22    RE: Remember last week? NolayC 04-22-05 23  RE: Remember last week? mysticwolf 04-21-05 20

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txmomma26 5825 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-21-05, 10:10 AM (EST) 1. "Thanks Weltek......." I am now dying for Pork Ribs. Makes my frozen dinner that I brought for lunch even that much more appetizing. *sigh*   Top

weltek 16936 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-21-05, 10:27 AM (EST) 3. "RE: Thanks Weltek......." I thought pork ribs were a dirty word in Texas & you only ate beef ribs.   Top

txmomma26 5825 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-21-05, 10:33 AM (EST) 4. "RE: Thanks Weltek......." That's just Boner. His rules don't apply to me SigPic by Syren   Top

Bobdechemist 3932 desperate attention whore postings DAW Level: "Thong Contest Judge" 04-21-05, 10:22 AM (EST) 2. "Chicken nuggets" Last Friday dinner: Grilled Pita Carrot Sticks Hommous Dip and chicken nuggets 1) Boneless skinless chicken thighs chopped into finger sized pieces (either the size of your finger or for picking up with your finger, I'm not fussy) 2) One egg beaten (and bruised and battered and the poor sorry mess that is left over dumped into a bowl) 3) One plate with 1/2 cup cornmeal, salt, pepper Dip chicken in egg and then cornmeal Fry in olive oil until tasty Remarkably good dipping sauce (when I realized I had no plum sauce) Apple cider vineger Enough sugar to thicken it. (You could probebly cook it, but I just dumped into a bowl together and figured a few sugar granuals never hurt nobody) Add beer and TV Syren loves me, this I knows! I find that the other countries don't complain as much if they're left as giant radioactive craters.-J Slice   Top

Seana 5044 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-21-05, 10:36 AM (EST) 5. "RE: Remember last week?" > Yeah, I gave you homework Can I have an extension? Um, my kids have been sick, and, uh, besides, I had three other assignments and a test that week, so it wasn't fair.   Top

badger 1273 desperate attention whore postings DAW Level: "Beef Jerky Spokesperson" 04-21-05, 10:36 AM (EST) 6. "RE: Remember last week?"   Top

probably clueless 5782 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-21-05, 11:11 AM (EST) 7. "RE: Remember last week?" Made this last weekend – My 10yr old cast iron skillet is the only pan used. Orange Chicken with Roasted Veggies and Portobello Mushroom Sauce Watchya Neeed: Boneless, skinless, firm, supple and perky breasts Artichokes (whole then halved) Sugar Snap Peas Roasted Red Peppers (from jar and sliced) Portobello mushrooms Can of Swansons Roasted Garlic Chicken Broth Badia (a brand) Sour Orange Marinade Butta Olive Oil Marinate the chicken in the orange juice overnight. Heat up the skillet. Pound them till they look like Britney Spears standing sideways. Add olive oil to hot pan and cook breasts. Remove, put on oven-proof plate in oven (That’s not to hide them, turn the oven on low first) Place halved artichokes flat side down in hot pan, roast till they look like the ones in the picture, then flip and do the rounded part. Put in plate with chicken. Toss peas in pan and almost burn on one side then the other. To the oven again. Pour some of the chicken broth into the pan and reduce to about half. Add some butta, the mushrooms and peppers. Get the plate (its in the oven, remember?) and pour sauce over everything. If it doesn’t taste good, ya screwed up. A Kittyloaf®Original   Top

weltek 16936 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-21-05, 11:14 AM (EST) 8. "RE: Remember last week?" LAST EDITED ON 04-21-05 AT 11:17 AM (EST) I'm drooling! So where the heck am I supposed to find Sour Orange Marinade? *runs off to search net* Oh-and I'm glad to see you used shrooms! ETA: I'm not driving to Tennessee to get any (that's the closest state they distribute in), so I'm off to find an internet seller.   Top

probably clueless 5782 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-21-05, 11:23 AM (EST) 9. "RE: Remember last week?" When you live where I do its not IF you can find sour orange, its chosing which of the 8 or 10 brands you want. Badia is the best because its made from all real juice. You may find a suitable, albiet inferior, brand in a local 'ethnic' store. You could try Goya. A Kittyloaf®Original *The orange marinade really rocks the flavor though so its pretty important*   Top

weltek 16936 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-21-05, 11:28 AM (EST) 11. "RE: Remember last week?" I'll check the hispanic markets around here that carry lots of Goya stuff. Also, I found some yummy recipes for sauces on Food Network: Sour Orange-Habanero Dipping Sauce Sour Orange-Habanero Dipping Sauce: 4 cups fresh orange juice 1 cup fresh lime juice 1 small red onion, coarsely chopped 4 cloves garlic, chopped 1/2 to 1 whole habanero chile, chopped (depending on how hot you like it) 2 tablespoons rice wine vinegar 1 tablespoon honey 1 cup pure olive oil Salt and freshly ground pepper Heat grill to high. Bring orange juice and lime juice to a boil in a medium non-reactive saucepan on the grates of the grill and cook until reduced to about 2 cups. Let cool slightly. Transfer the mixture to a blender and add the onion, garlic, habanero, vinegar, and honey and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste. Let cool to room temperature before serving. Sour Orange BBQ Sauce: 2 cups fresh orange juice 1 cup red wine vinegar 1 cup white wine vinegar 3 cups granulated sugar 1 orange, zest grated 3 tablespoons canola oil 1 large Spanish onion, coarsely chopped 1 head garlic, coarsely chopped 1 habanero chile, coarsely chopped 3 cups canned plum tomatoes and juices, chopped 1/4 cup ketchup 1 tablespoon Worcestershire sauce 2 tablespoons dark brown sugar 2 tablespoons honey 1/4 cup molasses 2 tablespoons Dijon mustard 3 tablespoons ancho chili powder 2 canned chipotle chiles, pureed Salt and freshly ground pepper Place orange juice, vinegars and sugar in a medium nonreactive saucepan and cook until reduced to approximately 1 cup and thickened. Remove from the heat and stir in the zest. Set aside. Heat oil in a large saucepan over high heat. Add the onion, garlic and habanero and cook until soft. Add the remaining ingredients and cook until the tomatoes are soft and the sauce has thickened, about 40 minutes. Transfer the mixture to a food processor and process until smooth. Season with salt and pepper, to taste. Transfer the sauce to a medium saucepan and whisk in the reduced orange/vinegar mixture and cook for 10 minutes. Let cool.   Top

probably clueless 5782 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-21-05, 11:35 AM (EST) 13. "WoW!" Great finds! Thanks! A Kittyloaf®Original *1/2 to 1 whole habanero chile, chopped (depending on how hot you like it) Whimps!*   Top

Lisapooh 12664 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-21-05, 11:27 AM (EST) 10. "RE: Remember last week?" my friend Polly is an awesome cook! She gave me this recipe last week and it really does kick #####. It became an entree for me, but that's ok. Artichoke Spinach Dip 2 cans (14 oz) artichoke hearts, drained and chopped 1 package (10 oz) frozen chopped spinach, thawed and squeezed of excess water 1 cup mayonnaise 1 cup sour cream 1 cup parmesan cheese (freshly grated is best) 2 cups grated Monterrey jack cheese or other white cheese 3-4 green onions, chopped including the tops 1 juice of lemon 1 teaspoon garlic salt Preheat oven to 350 degrees. Combine all ingredients in a casserole dish. Bake until bubbly, about 35 minutes. Serve hot with tortilla chips or crackers.   Top

weltek 16936 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-21-05, 11:29 AM (EST) 12. "RE: Remember last week?" Mmmm. Make a panini style sandwich with that & some turkey. Then you can really feel like it's a meal instead of an appetizer! Yum!   Top

volsfan 19846 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-21-05, 04:21 PM (EST) 17. "RE: Remember last week?" Thanks for the recipe Pooh! I am going to try it. I think it would be good on a chicke panini sammich too! YUMMY!   Top

probably clueless 5782 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-21-05, 02:48 PM (EST) 14. "RE: Remember last week?" Only 4 people turned in their homework assignment? A Kittyloaf®Original   Top

NolayC 1251 desperate attention whore postings DAW Level: "Beef Jerky Spokesperson" 04-21-05, 03:14 PM (EST) 15. "RE: Remember last week?" Actually I rather enjoyed the three days of beef tenderloin you managed. Steaks, and the roast marinated and rolled in crush peppercorns and whatever and grilled to perfection---if I do say so myself. Handcrafted by RollDdice. Do you know why they call it Veal? Because it wouldn't sell if they called it "Dead Baby Cows".   Top

volsfan 19846 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-21-05, 03:20 PM (EST) 16. "Apricot Glazed Chicken" Weltek...you were reading my mind! I was just going to start a thresd about new recipes! THANKS! I have just discovered a great new chicken dish that is easy, fast and looks absolutely like a professional chef would bake. 1 roasting chicken (I used the chicken that is already cut-up) 1/2 jar of apricot preserves 1/3 cup of EVOO (extra virgin olive oil) 1/2 tablespoon white vinegar salt/pepper to taste 5 cloves of garlic (whole not smashed) 10 sage leaves *Preheat oven to 400 degrees. *Mix all ingredients in casserole dish. Arrange chicken skin side up and bake 35-40 mins. I just made this dish for a customer and I have to say that the chicken makes a beautiful presentation. The preserves gives the chicken a glazed/slick look and the skin gets golden brown as if fried.   Top

Seana 5044 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-21-05, 04:34 PM (EST) 18. "RE: Remember last week?" Even though I failed at the homework, would someone be able to make a suggestion or two about something for me? My family gets together about once every 3 or 4 months for "The BBQ". We don't always barbeque. We've had theme nights with Mexican or Italian food, for example. There are usually 10 adults and 3 kids (who eat very little). We always do pot luck. So this time, I'm doing the vegetables. I don't often get creative. I would like to do something different this time (although I will probably bring a can of corn for the less adventurous, and the kids). Does anyone have a nice veggie recipe they could suggest? Thanks so much in advance.   Top

volsfan 19846 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-21-05, 05:24 PM (EST) 19. "RE: Remember last week?" Here are some suggestions and hope they help. Creamed spinach: 1 (8 oz) box velvetta 2 tsp. milk 1 tsp. Tiger seasoning (this is sometimes found in the meat dept) 2 boxes of spinach bread crumbs *If frozen, defrost spinach and drain all water. *Melt the velvetta with the milk(I usually do this in the microwave) *In a cassorole dish combine the spinach, cheese and Tiger seasoning. *Top with bread crumbs and bake on 350 degrees until bubbly. This will feed about 4 people so you might want to double or triple the recipe. Also, you can add 1/2 teaspoon of cayenne pepper to give it a kick. I have taken this to many functions and have never had anyone tell me it wasn't good. Corn Casserole: 2 cans shoe peg corn 8 oz. cream cheese 3 tblsp. butter 1/2 cup milk 8 oz. parm. cheese 2 slices of toasted bread (or you can use bread crumbs) paprika *Melt cream cheese with milk in casserole dish. *Melt butter and mix with the broken up toast. *Mix the corn and cream cheese in casserole dish. *Top with parm cheese and paprika and bake at 375 degrees until bubbly. Again, this makes about 4 servings so you might want to adjust. You can also add a diced up jalapeno if you want to kick it up a notch Cannellini Bean Salad: 4 cans of cannellini beans) 1 medium red onion (sliced very thinly) 1 bunch arugula (chopped) 1/2 cup olive oil 1/4 cup balsmaic vinegar handful of basil(chopped) salt/pepper to taste *Drain the beans and toss with the onion and arugala. *In a separate bowl mix the olive oil, vinegar, basil and salt/pepper. *Pour dressing over beans about an hour before eating. This is a recipe that will feed 8-10 servings so no need to adjust and it is very easy to make. Green bean casserole You can never go wrong with the old standbys. 1 can cream of mushroom soup 1/2 cup milk 1 tsp. soy sauce dash pepper 4 cups of cooked green beans 1 1/3 cups French fried onions. *Mix soup, milk, soy, pepper, beans and 2/3 cups of onions in a 1 1/2 qt. casserole. *Bake at 350 for 25 mins or until hot. *Sprinkle with remaining onions and serve. Hope this gives you some ideas!   Top

weltek 16936 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-22-05, 09:40 AM (EST) 21. "RE: Remember last week?" Steam some baby carrots. Top with either some balsamic vinegar, oil, garlic & italian herbs OR Toss with brown sugar & butter. Do a romaine lettuce salad with strawberries & poppyseed dresing. Steam some mixed veggies & toss with a nice teriyaki sauce. OR make vols corn casserole...that's yummy!   Top

Seana 5044 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-22-05, 10:37 AM (EST) 22. "RE: Remember last week?" Thank-you so much, vols and weltek! Both of you are great. I am printing your recipes, so I'll have ideas to choose from for my next few turns at veggies. I think I'm salad the next time. I really love tabbouleh, so I might make that. Thanks again!   Top

NolayC 1251 desperate attention whore postings DAW Level: "Beef Jerky Spokesperson" 04-22-05, 10:40 AM (EST) 23. "RE: Remember last week?" french cut green beans--enough to feed the crew. bacon or fat back dried peppers to taste--you could use fresh or even hot sauce vinegar. Cook bacon or fat back down, add green beans & dried hot peppers, and a couple splashes of vinegar to a sauce pan, bring to a simmer, cook until limp. mmmmmmm beans. Handcrafted by RollDdice. Do you know why they call it Veal? Because it wouldn't sell if they called it "Dead Baby Cows".   Top

mysticwolf 10692 desperate attention whore postings DAW Level: "Playboy Centerfold" 04-21-05, 11:50 PM (EST) 20. "RE: Remember last week?" LAST EDITED ON 04-21-05 AT 11:54 PM (EST) Sorry. Your post only asked for new pork recipies. I made a new lamb recipe. Marinated the chops in the juice of 1 lemon, some minced garlic, olive oil, salt, pepper, sprigs of fresh rosemary. Pan fried and deglazed with the juice of another lemon. Yummy and easy. Edited to add the rosemary. (And, in spite of my tag line,it was well after 4pm when I made it.) `Twas brillig, and the slithy toves did gyre and gimble in the wabe: All mimsy were the borogoves, and the mome raths outgrabe.   Top

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