OK, as I threatened on another thread, here it is. I have a lot of things I like to cook, but to kick this off, I'm going with something easy. My own not-much-of-a-secret-anymore Barbeque sauce.

Ingrediants(SP?)

1 bottle Hunts Original BBQ Sauce

1 bottle decent beer

1/4 cup brown sugar

4-8 oz. honey

2-3 cloves garlic

1/3-1/2 onion (minced/chopped fine)

4-5 tbsp Worchestershire sauce

to taste pepper (hot, crushed red pepper, cayenne pepper, Tabasco, jalapeno, whatever you prefer)

Put a small amout of butter in the bottom of a saucepan (not too small) and put in two or three cloves of garlic, sliced so thin you can almost see through them.

After the garlic has simmered in the butter for awhile, add Worchestershire sauce, and finely chopped (minced)onions. when this mixture has gotten good and hot, add one full bottle o Hunts Original Style BBQ sauce. Add half of a decent beer (I've been using Tsingtao for a few months now!) add about four ounces or more (depending on taste) of honey. The object of the beer is to provide a tartness to the sauce, and the honey counters that, providing a pleasant sweet and sour kind of effect. When the desired level of sweet and sour is acheived, add cayenne pepper, McIlenny Jalapeno Sauce, crushed red pepper, or your favorite kind of heat to the mix. (I personally avoid the Tabasco, and Louisiana Hot Sauce types, because I detest the vinegary taste, but if that's what floats your boat, you may have to add more honey to counteract the tartness of the vinegar. Add Several tablespoonfulls of brown sugar, and top off with any more of the beer necessary to retain the sweet/sour balance, if you haven't already slammed it. Stir regularly, until the sauce begins to bubble a bit, remove from heat, and use to batse your BBQ, I find this works on beef, pork or chicken, and makes an especially good brisket!

From MACS on that other thread:

Beef brisket.

Get a 12-15 pound brisket, untrimmed. Rub it down with garlic powder and dry onion soup mix. Let it sit overnight in the fridge.

Put it in a disposable aluminum pan large enough to hold it. Add a half cup of water to the bottom of the pan and a few sliced up cloves of garlic and a half to a whole onion sliced up.

Cover it with aluminum foil and bake at 290 for 4 1/2 hours. Add chopped potatoes and carrots to it, put the cover back on and cook for another hour.

Trim the fat off of it and ENJOY!

Bagna Calda

6-8 oz Anchovies in oil

3-4 oz sardines in oil

two sticks unsalted butter

2-3 TBS EV Olive Oil

6-8 cloves fresh garlic, minced

1 Adult sized diaper

Slow cook in a crock pot or double boiler until bones dissolve.

Put the diaper on.

Serve as a dip for italian bread, cabbage, sliced pepper, etc.

I have the absolute best recipies for a Rum Cake, Banana Bread, and Sausage and Chicken Gumbo.

It would take way to long to list everything. If anyone wants them, just say the word. All three are fairly easy.

The only tough part of the Gumbo is making the roux(rue). After that, it is super simple.

Mattie,

Gumbo me!

jnasuti

at

argosco

dot com

Does anyone have a good recipes for stuffed cabbage rolls?

I'd love the recipes.

wwalker2k4 at yahoo dot com

Thanks!

Grilled Chicken cordon bleu:

4 skinlees chicken brests

4 think slices of smokes ham

4 long good pieces of bacon(applesmoke, honey glazed..etc)

crumbled bleu cheese

4 slice of jack cheese.

Clean, dry and pound out chicken til about 1/4 inch think.

Marinate(at least 30 mins-4 hrs) with 2 cloves garlic(minced), 1 1/2 tsp of salt, black pepper, crushed red pepper, dried basil, 1/4 tsp of sugar, 3tbsp soy sauce, and a drizzle of olive oil.

After marinated, lay chicken flat, layer with ham bleu cheese and jack cheese. Wrap bacon around entire thing. Grill on medium low to low flame (Charcoal: when you can hold your hand over fire for 5 seconds and 5 inches.) Taste better with charcoal.

TG-

I'll shoot you an email when I get to the house. Hand in there. I'll get it to you tonight.

I forgot to put "Mattie B" at the beginning of my post. I'd like the recipes also, if you don't mind.

wwalker2k4 at yahoo dot com

Thanks!

I'm working on typing them for you fellas. Hang tight for a bit.

Gumbo should be in route soon.

Peace out...Word to ya Mutha

MrsSledn

1 big yellow page book.

2 look up delicatssen, jewish

3 get directions to deli.

4 while you are at the deli, buy a few potatoe latkes,

some cheeze blintzes, 2 p[otatoe knishes, 1/2 pound corned beef, deli mustard, and a seeded corn rye sliced thin.

5 enjoy

LOL at Rick

Charlie

MrsSledn here is a great recipe for stuffed cabbage:

1 Head of cabbage

1 lb ground beef

1 onion chopped

3 cups cooked rice cooled

1 egg

2 cans diced or stewed italian style tomatoes

1 cup ketchup

Salt and pepper

Carefully peel cabbage leaves apart and steam until just tender.

Saute onion and beef until cooked through. Cool

COmbine onion, beef, rice and egg. Add about 1/4 tsp salt and pepper Mix thoroughly. Fill cabbage leaves by rolling them around the filling.

Combine tomatoes and ketchup. Arrange rolls in a baking dish and pour tomatoes over rolls and get some sauce under the rolls too. Bake at 400 for 30 minutes.

This is my famous pork with peaches...has never failed to bring down the house:

1 (3 1/2 pound) pork loin, boned

1 bunch fresh thyme, leaves picked

1 bulb garlic

7 ounces butter

2 cans cans peaches in natural juice, drained

Salt and freshly ground black pepper

Around 15 slices of fatty bacon

1 glass white wine

A little flour

1 glass water

Preheat the oven to 425 degrees F

Cut a 3-inch deep pocket into the pork loin, about an inch in from the front and back.

Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a pinch of salt and pepper. Push the mixture into the pocket and pat back into shape. Lay the bacon over the whole thing, and tie it up with some string.

Place the loin in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour...

When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes.

Remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic, remove the husks, and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Drizzle over the pork. I usually serve over rice or cous-cous.

I have way too many favorites.

My favorite fish recipie, is Salmon Parmesian.

It is a tottally microwave, and toasteroven friendly dish, though in the resturant I used the oven, and the broiler. I never measure anything, at least with my own recipies, so everything isn't exact.

Stuff needed.

corningware, or other microwave safe piepan, or casserole dish.

Mettle pie pan.

Microwave, and toaster oven, or other suitable broiler.

Tart Margarita mix, or the juice of equal amounts of lemon and lime juice.

Salmon Filet.

1lbs butter

couple of handfuls of dried dill weed.

Mayonaise,

and a bunch of freshly shredded parmesian cheese.

Melt butter in corningware, yep in the microwave.

Stir in margarita mix, and dill weed.

Preheat mixture in the microwave, untill it seems on the verge of simmering.

Place the fillet, in the mixture, hopefully it is almost covering the fish. If it is hot enough, it should cook the fillet, in about 5 minutes, but you may need to pop it into the microwave for a couple of minutes. If you do, be sure and splash some of the butter mix over the top, before microwaving, to keep from drying the fish.

In a seperate bowl, take the parmesian, and just enough mayo, to make a stiff paste, with the cheese.

Frost the top of the fillet, with the cheese mixture, and brown, in the toaster oven, or broiler.

sprinkle a touch of dill over the top, and use a lemon or lime twist, I use both inertwined, as a garnish.

OK the pain pills, and beer are starting to take their toll, so I hope you guys can make sense of this recipe.

If you can't, but it seems interesting, let me know, and I'll share this recipe, when sober. LOL

Dave (A.K.A. Homebrew)

P.S. It was 1 codene, and 2 beers. I had a wisdom tooth cut out, and the pain pill wasn't helping.

P.P.S.

Transfer the fish into the metal pan, before frosting, and broiling.

Thank you very much KarenMarie. Appreciate you posting that! I will have to give it a try this week!

You are welcome MrsSledn... you can also use that sauce over meatloaf... everytime I do there is never any meatloaf left.

Here is another favorite of mine..I call it CHicken and broccoli Fra Diavolo.

1 lb boneless chicken breast sliced thin

1 bag frozen broccoli or 1 head fresh broccoli

2 onions sliced

I box fresh mushrooms sliced

3 cans Italian style stewed tomatoes

4 tbsp granualted chicken bouillion

1-2 tsp crushed red pepper depending how hot you want it

1 tbsp oregano or Italian seasoning

2 tbsp chopped garlic

olive oil

Saute onoins and garlic in some olive oil. Add chicken and cook till almost done. Add Broccoli, mushrooms, tomatoes, chicken bouillion, oregano, crushed red pepper and one tomato can of water. Simmer for about 20 min until the broccoli is done. Serve over pasta and lots of parmesan cheese