Thread: Tasty Recipes Anyone? Post them here!

I love cheesesteaks, eat them quite a bit too often actually.

*real* cheesesteaks use cheez whiz though

-- Gary F.

LOL ....Well, you tell your Wife, she's one lucky woman!!! Some of those recipes sound mighty tasty.

FUD even most of my bread recipes only make 4 loaves....? I can't imagine making 6 at a time. I make mostly sourdough breads these days....even "capture" my own wild yeast. I haven't tried to bake bread on the grill, although I have had some success with cornbread....I did bake a nice round of sourdough in a Dutch Oven in a pit.

Colleen

Before I decided to try going to raw foods (still struggling and failing) I was looking into getting the material to make a stone oven. If you're into baking, THAT would be the nice thing to have.

using cheesewhiz on cheese steaks is like using a disposable razor to shave .

Here's a nice recipe for cheeseCAKE. Not necessarily a summer recipe but nice still.
Ingredients
16 oz sour cream
24 oz cream cheese (if you have an aldi store or a similar bag your own these can be fairly cheap)
2 cups or so of sugar (can be adjusted to taste)
3 medium to large eggs
1 to 2 teaspoons Vanilla extract per taste (REAL vanilla! not imitation!)
3/4 teaspoon almond extract (pure is better but imitation can do in a pinch)
pinch of salt (about 1/4 tsp or so)
2 nine ounce graham cracker crusts or 3 six ounce crusts. You can substitute a chocolate cookie crumb crust for the graham cracker if you want
(optional) sem-sweet chocolate chips (if you have an aldi's then use the 11 oz austrian chocolate bar instead, much much much much much much better .
canned topping of your choice (cherries, strawberries, blueberries, raspberries, etc. for a different treat try poppy seed filling for a topping )
(optional) whipped cream

Instructions
1) PreHeat oven to ABOUT 375 degrees farenheit, (190 celsius)
2) In a REALLY big mixing bowl (not huge just really big), soften cream cheese to room temp.
3) IF you're using the imported austrian chocolate from aldi's chip it at this time.
4) Whip the eggs in a bowl and set aside.
5) After cheese is soft, add sugar and blend with electric mixer until smooth
6) Add whipped eggs, blend with mixer very well
7) add vanilla, almond and salt, blend very well
8) add sour cream and carefully FOLD into mixture, DO NOT STIR OR BLEND
9) IF you're using chocolate, add at least half, no more than 2/3 at the same time as the sour cream and carefully FOLD into mixture, DO NOT STIR OR BLEND
10) spoon mixture into pie crusts of your choice. It will be fairly liquidy and likely slightly bulge over the top of crust. this is ok.
11) bake until golden brown around the edges and creeping into center (about 30 to 45 mintues depending on altitude), often the mixture will rise several inches above edge of pie tin and have a broken cheezy look around the edge cracks. Don't be alarmed. the cake top will level off around the top if the pie tin.
12) remove from oven, let cool about an hour
13) top with favorite topping and cover carefully, if using chocolate put rest of chocolate on top at this time, I generally pull the labels and glue off the plastic covers from the crust and turn them upside down then just close the edges of the disposable pie tin over it. This provides support and safety if you have to stack them 2 high in the fridge.
14) refrigerate over night (minimum 8 hours)
15) serve with whipped cream.

I have never gotten less than first place with this recipe regardless of the toppings I use. I've put fresh berries inside before too but this can be tricky if you're not already good at baking and don't know how to adjust everything accordingly.

Nah, I disagree on the cheez whiz. I don't use it when I make them myself (it's a heart attack waiting to happen) but on the rare occasion when I've had the pleasure of a real honest-to-God steak in Philly proper it was made with cheez whiz in all it's glory and it was magnificent.

Want the *real* deal? Try Pat's, the absolutely finest steaks you can find.

Here's their recipe: http://www.patskingofsteaks.com/recipe.htm

-- Gary F.

FUD....Do you compete at State Fairs...? Or local cooking contests...? how do you find contests to enter ?

I actually have a book on "Making Your Own Earth Oven"...But I guess that will be next years project..

Your Cheese Cake recipe....is absolutely divine! I have never heard of an Austrian Chocolate Bar....Is it just a better grade of chocolate ?

Colleen

Colleen I haven't competed in over 5 years, but I've done done the fair, churches, and local cookoffs. I especially love chili cookoffs, I use my wife's recipe for the base chili then add my own flavorings for the spicy effect. She makes a mean base chili.

I actually found the Austrian chocolate because I shop at Aldi's food store. It's an economical "bag your own" grocery store. Aldi's is based out of Chicago I think and very prevalent in the midwest and some southern states. It's growing in popularity so it may be nationwide relatively soon. They do have stores in many other countries as well so it's already gone international.

The Brand name on the chocolate is "Choceur's" . I think that's spelled properly. It's made specifically for Aldi's under contract by a chocolate maker in Austria. I've had premium swiss chocolate before and I'd pick the austrian chocolate over any swiss chocolate I've had any day of the week. I use the blue wrapper as it's plain chocolate. The yellow wrapper has almonds in it and very tasty but a bit hard to work with on baking.

The chocolate bar isn't intended to be for baking, but regular eating. It's just so good I had to try it in muffins, cakes, etc. and the results were very delicious.

And my family wonders why I have such a hard time losing weight .

Just to keep this topic going... I have the smoker going tonight. Smoking a fattie (no, not that kind of fattie, a maple sausage log) and ABT's (Atomic Buffalo Turds). I'm also smoking some stuffed mushrooms and a few hotdogs just to take up the rest of the grill space.

ABT's - fresh jalapenos, cut the end off and core them out, removing the membrane and seeds. Mix chorizo and cheese (any kind, cream cheese works great, I'm using grated cheddar tonight) and stuff the peppers, then put a toothpick through them and stand them up on end in a rack on the smoker. You can go nuts on the filling, varying it however you like. Smoke them for an hour or two depending on the temp of whatever else you're smoking (they'll get about 2 hours at 250 tonight).

You can wrap them in bacon too, I didn't have any so I skipped it on these.

A fattie is just a chub of breakfast sausage (I'm using jimmy dean maple sausage) tossed straight on the smoker out of the package, no rub or anything. I also took a little of the sausage and mixed some cheddar cheese, then stuffed some mushroom caps and am smoking them as well as some unstuffed mushrooms.

-- Gary F.

Oh My...I'm licking my Chops !! LOL..

I'll have to see if I can find a good recipe to post....in the meantime "I'm Taking Notes" !

Colleen

Got a bunch of people coming over for Independance Day today so I have been up since about 6:30 getting stuff ready.

On the smoker today: 3 slabs of baby back ribs done "BRITU" style (google for BRITU, Best Ribs In The Universe) with a dry rub, a dozen ABT's and a sausage fattie all being slow smoked over apricot wood.

I'm also grilling teriyaki chicken (done with my fiancee's own special teriyaki sauce) and beer brats. I do a "bratwurst hot tub" approach, I have a cast iron "pan" basically that sits inside my grill and I sautee onions and peppers on low heat in a little bit of beer, then I fill the tub up with more beer and grill the brats on the grill, dunking them in the "hot tub" every few minutes to keep them basted. As they finish I cut them up and add them to the hot tub, then when they all are in it I cook down the beer until it thickens. Then you just scoop out the brats, onions and peppers and serve it with homemade bread scoopers. Oh, I'm also grilling corn on the cob.

We're also having caprese salad (tomatoes, fresh basil from our garden, fresh mozzarella cheese, a spritz of olive oil, a dash of balsamic vinegar and a sprinkle of kosher salt), potato salad, homemade peach cobbler (my fiancee makes peach cobbler that is so good it will make you cry), cold beer and lemonade with vodka

Gonna be a good day heh.

-- Gary F.

One fellow I know puts beer in his sausage mix before putting the brat into the skin. Then he lets it age in the fridge for 2 days. He freezes what he doesn't cook right away.