MWGLforums Cookbook!

[Mark Wein]

I think we need a master recipe book for all the good stuff here. Post your favorites and I'll make a master PDF that we'll leave here for download in this sticky.

:wings:

[hobo]

cool eat0:-)

[jayhitz]

Great idea!! Looking forward to it!

[Mark Wein]

You guys should nominate your favorite recipes from this forum...

[Ronk]

A Secret Chili Recipe Passed On - The Forums at MarkWeinGuitarLessons.com

[Wilmer X]

Guess I´m not supposed to vote on my own food threads, :o (biggrin), so my vote go for this kind of back yard cooking which I never do myself:

Deep Fried Turkey! - The Forums at MarkWeinGuitarLessons.com

[Mark Wein]

Guess I´m not supposed to vote on my own food threads, :o (biggrin), so my vote go for this kind of back yard cooking which I never do myself:

Deep Fried Turkey! - The Forums at MarkWeinGuitarLessons.com (http://markweinguitarlessons.com/forums/showthread.php?t=1209)

Actually, its not a contest...if you want to suggest a few of your own recipes then by all means do!

[Phil513]

Found it!

But i switched provalone for the swiss.

PHILLY CHEESESTEAK!

INGREDIENTS (Nutrition)
1 pound beef sirloin, cut into thin 2 inch strips
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
3 tablespoons vegetable oil
1 onion, sliced
1 green bell pepper, julienned
3 ounces Swiss cheese, thinly sliced
4 hoagie rolls, split lengthwise


DIRECTIONS
Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
Preheat oven on broiler setting.
Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.

[Mark Wein]

Needs the pic, tto!

http://i125.photobucket.com/albums/p80/noelpointer/HPIM0685.jpg

[Phil513]

Trust me, that is soooooooo good. :aok:

[Chihlidog]

Sorry, but if I had sirloins in the house, I wouldnt have the wherewithal to make cheesesteaks out of them. They'd go on the grill plain and simple. :o

[Phil513]

Sorry, but if I had sirloins in the house, I wouldnt have the wherewithal to make cheesesteaks out of them. They'd go on the grill plain and simple. :o

I think i actually used a tri tip roast, i forget now.

[335clone]

Do they even HAVE Tri-Tips available in Philly? I thought it was a west coast cut?

Anyway, the way to do Phillies right is to have your butcher take a nice rib-eye and throw it face down on the Hobart slicer. That's how it's done, and it makes a huge difference in flavour and especialy texture. Don't skimp on this part, the rest is fine, though purists will insist it has to have cheeze-wizz to be authentic.


I love the idea of a cook book.


We have a local store that is famous for it's tri tip sandwiches, which are a completely different animal than a Philly.

http://www.yelp.com/biz/redwood-keg-liquor-and-deli-boulder-creek

[Chihlidog]

I think i actually used a tri tip roast, i forget now.

Now I want a cheesesteak and the friggin cheesesteak place is closed. Dammit. :HB: Oh, by the way, it isnt a real cheesesteak unless you use cheez whiz :o

[Phil513]

Now I want a cheesesteak and the friggin cheesesteak place is closed. Dammit. :HB: Oh, by the way, it isnt a real cheesesteak unless you use cheez whiz :o

Yeah, i remember thats what Help! said. But i just couldnt bring myself to do that. Provalone was a good compromise imho :aok:

[Chihlidog]

Yeah, i remember thats what Help! said. But i just couldnt bring myself to do that. Provalone was a good compromise imho :aok:

I was skeptical myself at first. But it is very worth it.

[JModius1972]

Found it!

But i switched provalone for the swiss.



Never, ever in my life have I heard of a cheesesteak with swiss. I've only heard of Provalone or 'one wit Whiz (cheez whiz)'

You'd probably get shot at Pat's or Gino's if you asked for that. biggrin

[Eminence_Front]

E_F's new Breakfast Egg Fritatta Recipe.


6 brown eggs
4 slices of cured country ham OR maple honey ham (from the deli)
2 green onions
2 roma tomatoes
salt, pepper
colby jack shredded cheese


You'll need 4 small 1cup sized baking dishes something 3" tall by 4" wide should do. Think taller than Creme' broulet but smaller than a cereal bowl.


Whip the eggs in a mixing bowl
spray the inside of the dishes with cooking spray.
fill the dishes halfway with egg mixture.
Salt and pepper them
dice the country ham, and drop chunks in each
dice the tomato and put in each
dice green onion for each.
cover with cheese
slowly pour the remaining egg mixture onto each cup leaving an inch of room for them to rise.


These will rise like a quiche' with a nice crown like a Muffin.

When they have just started to brown, remove them and let cool for 2 mins. Serve immediately. If they're moved too quickly after the oven, they'll collapse.

[Mark Wein]

Mrs. Flamencology family recipe: Sweet potato pie

-pre-heat oven to 350 degrees

Ingredients for pie:
6 cups, cooked mashed sweet potatoes
1/2 cup sugar
1/2 cup butter
4 extra large eggs, beaten
1 tablespoon vanilla
1/3 cup real maple syrup

Ingredients for topping:
1 cup brown sugar
2/3 cup flour
2/3 cup butter
1 teaspoon allspice
1 cup chopped pecans

Mix pie ingredients together and spread into a casserole dish.
Mix topping ingredients and spread it on top of the pie
Bake for 20-30 min or until the centre of the pie is firm

[Wilmer X]

When I think about that recipe book; my posts in the food section are not so much "recipes", it´s more guitar oriented food nonsense. But perhaps many of the pics and the following conversations can lighten up a coming book? Just a thought...

[Mark Wein]

That might be fun, too!

At the beginning of next month I'll probably compile our "1st edition" and we'll see how it looks!

[Mark Wein]

I kind of forgot all about this...last call for recipes and I'll try and put it together this weekend :o

[Bernie Franks]

Spicy Macaroni & Cheese

Ingredients:
1 ½ cups finely chopped onion
2 large garlic cloves, minced
1 ½ tablespoons minced pickled jalapeños
Or 1 to 2 tablespoons of chipotle in adobo
Minced pickled habanero to taste
Or habanero sauce
½ stick (¼ cup) unsalted butter
¼ cup all-purpose flour
5 cups milk
2-3 chopped plum tomatoes
1 pound elbow macaroni
2 cups coarsely grated Monterey Jack (about 8 ounces)
2 cups coarsely grated extra-sharp cheddar (about 8 ounces)
½ cup crumbled crackers

Directions:
In a large heavy saucepan cook the onion, the garlic, the jalapeños, or chipotle in butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking constantly, and bring the liquid to a boil. Stir in the tomatoes. Simmer the mixture for 2 minutes. Add salt and pepper (and habanero sauce), to taste.

In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the cheddar and transfer the mixture to a buttered 15 by 10-inch shallow baking dish or 3-quart gratin dish. Sprinkle crumbled crackers evenly over the macaroni mixture. Bake the macaroni and cheese in the middle of a preheated 375°F oven for 20 to 25 minutes or until it is golden and bubbly.

[Phil513]

That sounds fantastic!

I'll DEFINATELY be trying that one out. :aok:

[Bernie Franks]

That sounds fantastic!

I'll DEFINATELY be trying that one out. :aok:
Mrs. Franks and I made it for a potluck dinner deal a couple months ago. It was damn good. love0

And you've got plenty of leftovers for future snacks. :aok:

[Mark Wein]

that looks so F'n good.




damn diet.


:(

[Phil513]

Mrs. Franks and I made it for a potluck dinner deal a couple months ago. It was damn good. love0

And you've got plenty of leftovers for future snacks. :aok:

I usually cook up a buttload of stuff for my weekly lunches at work, this will definately go in the rotation. :aok:

[baimun]

Okay..... This is the next one I'm making.


You start with a McRib from McDonalds....


Open the long bun and place a McDonald's Hot Apple Pie.


Open a Big Mac and take out that silly, soggy, middle bun thingee.... and put the McRapple sandwich in it's place.

The top bun of the Big Mac is usually light on the sauce and such.... so put a generous helping of french fries.... and a couple good squirts of the hot-mustard.


Mmmmm..... biggrin



.

[Mark Wein]

Okay..... This is the next one I'm making.


You start with a McRib from McDonalds....


Open the long bun and place a McDonald's Hot Apple Pie.


Open a Big Mac and take out that silly, soggy, middle bun thingee.... and put the McRapple sandwich in it's place.

The top bun of the Big Mac is usually light on the sauce and such.... so put a generous helping of french fries.... and a couple good squirts of the hot-mustard.


Mmmmm..... biggrin



.

I think we have a new sport here on MWGL.


"Extreme Lunch"



biggrin

[baimun]

To establish the ground rules...... you have to be able to pick the finished concoction up and eat it like a Dagwood sandwich. Anyone could pour soup and chilli and salad over a burger and say "Grab a fork". There's a certain amount of engineering involved to get the best combination of absurd food in a still-manageable sandwich size. biggrin

[Mark Wein]

To establish the ground rules...... you have to be able to pick the finished concoction up and eat it like a Dagwood sandwich. Anyone could pour soup and chilli and salad over a burger and say "Grab a fork". There's a certain amount of engineering involved to get the best combination of absurd food in a still-manageable sandwich size. biggrin

This requires a sticky. :o

[parrotheada1a]

Any recipe requests? If I could play guitar as well as I cook, then Eric Johnson would be in trouble.

[Phil513]

Any recipe requests? If I could play guitar as well as I cook, then Eric Johnson would be in trouble.

Just lay one on us brudda. Spicy hot is always a good idea around here. biggrin

[baimun]

Just for the Recipie books:


1 - McRib Sandwich (with onions and pickles)
1 - Rally's Buffalo Chicken Sandwich (Franks Red Hot, Lettuce, and I have them hold the ranch sauce for more heat)
1 - Medium French Fry (Rally's seasoned fries but you can substitute McD's if you like)
1 - KFC Mashed Potatoes and Gravy
1 - KFC Cole Slaw
1 - McDonalds Apple Pie

The bottom bun of the McRib is the best location for the french fries. Nothing too wet to get them soggy... but then you layer on the McRib patty (BBQ sauce is good).

The McRib patty already has onions and pickles, but scoop on the full helping of KFC coleslaw to give it kick.

Before putting the bun on, add the Spicy Chicken Sandwich from Rally's. This sandwich is pretty awesome by itself, but you can make it "more awesomumer" by scooping on the Mashed potatoes and gravy. Mmmm... :)

Now for desert, just plop the hot apple pie right on top of the mashed potatoes. Put on the top bun and you have the Pie In Gravy, Fries Under Chicken Ribs and Slaw.... the McPIGFUCRS :aok:

[Kerouac]

E_F's new Breakfast Egg Fritatta Recipe.


6 brown eggs
4 slices of cured country ham OR maple honey ham (from the deli)
2 green onions
2 roma tomatoes
salt, pepper
colby jack shredded cheese


You'll need 4 small 1cup sized baking dishes something 3" tall by 4" wide should do. Think taller than Creme' broulet but smaller than a cereal bowl.


Whip the eggs in a mixing bowl
spray the inside of the dishes with cooking spray.
fill the dishes halfway with egg mixture.
Salt and pepper them
dice the country ham, and drop chunks in each
dice the tomato and put in each
dice green onion for each.
cover with cheese
slowly pour the remaining egg mixture onto each cup leaving an inch of room for them to rise.


These will rise like a quiche' with a nice crown like a Muffin.

When they have just started to brown, remove them and let cool for 2 mins. Serve immediately. If they're moved too quickly after the oven, they'll collapse.

Hmmm... if I add some veggies I could health that up a bit! :thu:

[paulowski]

Quick, easy and slightly strange.

I call it "Chocolate Garlic Surprise".................. what's the surprise? There's no chocolate in it.

Simply....wash your hands..........then....

Finely chop a couple of garlic cloves, and fry them very gently in a couple of tablespoons of oil. Add a heaped tablespoon of crushed apple, and a squirt of lemon juice and a sprinkling of black pepper. Then add a not-too-finely chopped and previously-cooked parsnip, and grate in enough wholemeal bread to soak up the oil. Remove from heat, and allow to cool a bit. Then add enough natural yoghurt to form a creamy paste-like substance. Allow to stand, covered, for as long as possible, and reheat very gently.

Enjoy a vampire-free lunch, serving the paste on toast, bread, or however, as it seems to go with just about anything.