Recipes On This Page
More Soulful Recipes September 26th, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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Please send recipes in the body of emails instead as attachments.
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What's In This Issue:
Need Recipe To Use With Basic Biscuit Mix Posted Earlier
Recipe Request: Chili Soup
Recipe Request: Spare Ribs & Sauerkraut
Recipe Request: BBQ Ribs In Oven
Recipe: Popeyes® Cajun Gravy
Recipe: Cinnamon Fingers Cookies
Recipe: Crunchy Pecan Cookies
Recipe: Shepherd's Pie
Welcome Stephen
Recipe: Buttermilk Substitute
Recipe: Easy Shepherd's Pie, Shepherds
Pie
Recipe: Sausage Pecan Stuffing
Recipe: Onion Bacon Dip
Recipe Request: Shrimp Or Pork Fried Rice
Recipe Request: Scrubby's Mustard BBQ Sauce
Recipe: Bruce's Famous Barbecue
Ribs (Hard Rock Cafe)
Recipe: Pea and Cheese Salad
Recipe: Ryan's Steakhouse Rolls
You can also swap recipes on our online discussion board by visiting
http://chitterlings.com/cgi-bin/chit_index.cgi today!
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From: "Mary F. Williams"
To: posts@chitterlings.com
Subject: Need Recipe to use Basic Biscuit mix
I never did get a recipe on how to mix the basic biscuit mix, that you
recently had posted. I copied the recipe and don't know what to do or
how much to use when making biscuits, please someone reply.
Thanks
Mary
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From: JamesE.Morgan
To: posts@chitterlings.com
i need a good recipes for chili soup
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From: "Murdock, Paul"
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
Recipe Request : Spare Ribs & Sauerkraut
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From: "Davenport, Pat A."
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
THIS IS IN RESPONSE TO BAR-B-Q RIBS IN THE OVEN. I SWEAR BY OVEN BAGS
BY REYNOLDS. I MARINATE THE RIBS OVER NIGHT IN ITALIAN DRESSING. POP THOSE
RIBS IN THE OVEN BAG. BAKE AT 350 FOR ABOUT AN HOUR. TEN MINUTES BEFORE
REMOVING THE RIBS POUR YOUR FAVORITE BAR-B-Q SAUCE OVER THE RIBS... OH
MY, MY, MY. ENJOY.
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From: CorinnaMarieE
Subject: Popeyes Cajun Gravy
To: posts@chitterlings.com
Popeyes® Cajun Gravy (New updated
version)
Chicken gizzard. It took more than ten years to get around to
cloning a recipe that absolutely requires chicken gizzard. I've
seen the official ingredients list for the Cajun gravy from
Popeyes, and if we're gonna do this one right there's just got
to be some gizzard in there. Pour this delicious stuff over the
Popeyes Buttermilk Biscuits clone from last week, or onto
whatever begs to be swimming in pure flavor. Cajun or not, get
ready for some of the best gravy that's ever come off your
stovetop. topsecretrecipes
1 tablespoon vegetable oil
1 chicken gizzard
2 tablespoons minced green bell pepper
2 1/2 ounces ground beef (1/4 cup)
2 1/2 ounces ground pork (1/4 cup)
2 cups water
14-ounce can Swanson beef broth
2 tablespoons cornstarch
1 tablespoon flour
2 teaspoons milk
2 teaspoons distilled white vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
dash dried parsley flakes
1. Heat 1 tablespoon vegetable oil in a large saucepan over medium
heat. Sauté chicken gizzard in the oil for 4 to 5 minutes until
cooked. Remove gizzard from the pan and let it cool so that you
can handle it. Finely mince the chicken gizzard.
2. Combine ground beef and ground pork in a small bowl. Smash the
meat together with your hands until it's well-mixed. Add bell
pepper to the saucepan and sauté it for 1 minute. Add ground beef
and pork to the pan and cook it until it's brown. Use a potato
masher to smash meat into tiny rice-size pieces as it browns.
3. Add water and beef broth to the pan. Immediately whisk in
cornstarch and flour.
4. Add remaining ingredients and bring the mixture to a boil.
Reduce heat and simmer gravy for 30 to 35 minutes or until thick.
Makes 3 cups.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CINNAMON FINGER COOKIES:
CINNAMON FINGER COOKIES:
- 1 cup butter or margarine, softened
- 1 cup granulated sugar
- 1 cup firmely packed brown sugar
- 1 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 3 1/2 cups-all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups finely crushed corn flake cereal
- 1 1/2 cups chopped pecans
Preheat oven to 350 degrees. In a large bowl, cream butter and sugars
until fluffy. Beat in oil, egg & vanilla. In medium bowl, combine
flour, baking soda and salt. Add dry ingredients to creamed mixture;
stir until a soft dough forms. Stir in cereal crumbs and pecans. Drop
tablespoons of dough 2 inches apart onto a greased baking sheet. Using
a fork dipped in water, make criss-cross desigh on each cookie. Bake
10-12 minutes or until edges are light brown. Transfer to a wire rack
to cool completely. Store in an airtight container. MAKES 7 DOZEN
COOKIES
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CRUNCHY PECAN COOKIES:
CRUNCHY PECAN COOKIES:
- 1 cup butter or margarine, softened
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups finely crushed corn flake cereal
- 1 1/2 cups chopped pecans
Preheat oven to 350 Degrees. In a large bowl, cream butter & sugars
until fluffy. Beat in oil, egg & vanilla. In a medium bowl, combine
flour, baking soda & salt. Add dry ingredients to creamed mixture;
stir until soft dough forms. Stir in cereal crumbs & pecans. Drop
tablespoons of dough 2 inches apart onto a greased baking sheet. Using
a fork dipped in water, make a criss-cross design on each cookie. Bake
10-12 minutes or until lightly browned. Transfer to a wire rack to
cool completely. Store in airtight container. Makes about 7 Dozen
Cookies
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From: "Sue Anderson"
To: <posts@chitterlings.com>
Subject: shepherds pie
For the person who was looking for this recipe. I have made this many
times.
It is so yummy....
Shepherd's Pie
1 1/2 pounds potatoes
2 tablespoons butter
1/4 cup milk or heavy cream
1 tablespoon vegetable oil
1 pound ground cooked lamb roast or lean ground lamb (See Note:)
3 medium-sized carrots, thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped parsley
2 cups beef broth
Note: This was a mainstay in the lunchen menu of many of the English
Pubs I visited when I was stationed in London England during the
period April 1966 - January 1969. However, ground beef was
substituted for the lamb in equal quantities in the menu. You may
choose to do that also, but traditionally, lamb is used since it
was a good way to use up the leftover mutton or lamb from an English
Sunday dinner.
Heat the oven to 350o F.
Peel the potatoes, cut them in half and put them in a medium-sized
saucepan with another salted water to cover. Bring to the boil and
cook for 15 or 20 minutes until tender. Drain the potatoes and mash
them thoroughly with the butter and milk or cream. Set them aside.
Heat the oil in a large heavy skillet over moderate heat. Add the
onion and cook until softened and translucent, but not browned. If
you are using ground meat that has already been cooked, move
directly to the step of adding the vegetables. If you are using
uncooked lean ground lamb, add it to the pan and cook for 6 to 8
minutes, stirring constantly until the meat is no longer pink. Pour
off any excess fat. Add the carrots, salt, pepper, parsley and broth.
Bring to the boil, stirring constantly. Lower the heat and simmer for
10 minutes or until the carrots are tender.
Remove the pan from the heat and transfer the meat mixture with a
slotted spoon to a large deep ovenproof dish. If you are using ground
cooked meat, lift the vegetables from the broth with the slotted
spoon and combine them thoroughly with the meat mixture in the dish.
Add enough of the remaining broth to moisten the meat thoroughly --
but avoid using too much liquid or the potato topping will sink in
it. Spread the mashed potatoes over the meat and make a ridged design
on the top with the back of a fork. Bake 40 minutes or until the top
is golden brown.
Serves 4.
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From: "Rose Whatley"
To: posts@chitterlings.com
Subject: FOR STEPHEN BLOCK
WELCOME TO THIS SITE! I'll bet you've got some great recipes to share
with us.
Jeannine
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From: Iris Ferber
To: Willie <posts@chitterlings.com>
For Carolyn,
I never have buttermilk in thr house so I make
my own.
Use the amount they call for by substituting whole
milk and adding either lemon juice or vinegar. The
lemon juice is better but in a pinch I do use the vinegar.
Probably about 1/8 to 1/4 cup of juice to 2 cups
of milk. Works everytime. You can also use sour cream
or plain yogurt as well.
Iris Ferber
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Pie
Easy Shepherd's Pie
Serves 8
Ingredients:
1 pound hamburger
1 onion, chopped
1 carrot, chopped
1 cup peas
1 dash garlic powder
1 dash pepper
2/3 cup milk
4 tablespoons margarine
2-2/3 cups mashed potato flakes
1 can mushroom soup
2 slices cheddar cheese
3 dashes paprika
Directions
Fry hamburger, onion, carrot and peas in skillet, add garlic and
pepper. Don't forget to drain the grease unless you have a
cardiologist handy - full time.
Add mushroom soup to mixture and dump into bottom of some sort of
baking pan.
Boil 2-2/3 cup water, milk and margarine in pan. When it comes to a
boil remove from heat and add the potato flakes stirring vigorously
until it looks like mashed potatoes!
Spread this substance evenly over the hamburger mixture. Place slices
of cheese on top and criss-cross the paprika. Cover the entire dish
and put in the oven at 375°F for 1/2 hour to 1 hour. Serve hot.
--------
Shepherds Pie
Ingredients
1-1/2 pounds potatoes, peeled
1/4 cup skim milk
freshly ground pepper, to taste (for potatoes)
1 pound very lean ground sirloin
1 large onion, finely chopped
1 large bell pepper, chopped
3 medium carrots, chopped
1/2 cup green peas, fresh or frozen
1 medium tomato, chopped
1/4 cup chopped fresh parsley
3/4 cup chicken stock
1/2 tsp salt
freshly ground black pepper, to taste
2 tbsp Worcestershire sauce
1 tbsp cornstarch
2 tbsp cold water
Directions
Boil potatoes until tender. Mash together with skim milk and pepper
until smooth; keep warm. Preheat oven to 350 F. Heat a heavy,
non-stick skillet, at least 10 inches in diameter, over medium-high
heat. Add ground beef and saute, stirring occasionally, 4 to 5
minutes, or until meat is no longer pink. Pour contents of pan into a
strainer or colander lined with paper towels.
Allow fat to drain out. Return meat to pan, add onion and cook until
onions are translucent, 4 to 5 minutes. Add bell pepper, carrots,
peas, tomato, parsley, chicken stock, salt, pepper and Worcestershire
sauce. Simmer, uncovered, 15 minutes. Dissolve cornstarch in water
and stir into meat mixture. Spoon into an ungreased 10 x 10 x
2-inchor 9 x 11 x 2-inch baking dish. Spread mashed potatoes over the
surface, using a fork for texture. Bake 30 to 35 minutes, or until
lightly browned.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: SAUSAGE- PECAN STUFFING:
SAUSAGE-PECAN STUFFING:
- 1 pound mild pork sausage
- 1 onion, chopped
- 1 cup coarsely chopped celery
- 4 cups coarsely crumbled corn bread
- 3 cups plain croutons
- 3 apples, peeled, cored and diced
- 1 cup chopped pecans
- 1/2 cup chopped dried apricots
- 2 Tbs ground sage
- 2 tsp poultry seasoning
- 1 tsp salt
- 1/2 tsp ground black pepper
- 4 eggs, beaten
- 1 can( 14 1/2 oz) chicken broth
In a medium skillet, cook sausage until brown. Reserving sausage
drippings, transfer sausage to paper towels to drain; crumble. Add
onion and celery to drippings in skillet; cook until tender. remove
from heat. Preheat oven to 375 Degrees. In a large bowl, combine the
next 9 ingredients. Stir in onion mixture, sausage, eggs and chicken
broth. Spoon into greased 9x13 inch pan, cover and bake 50 minutes.
Uncover and bake 10 minutes longer or until top is browned. Yields,
10 Servings
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: ONION BACON DIP:
ONION BACON DIP:
- 2 cups sour cream
- 2 cups mayonnaise
- 1 envelope dry inion soup mix
- 1 1/2 tsps garlic powder
- 1 jar ( 2 ounces) real bacon pieces
- Fresh parsley to garnish
- Fresh vegetables or chips to serve
In a medium bowl, combine first 4 ingredients; stir until well
blended. Reserving 1 tbs bacon, stir in remaning bacon. Cover and
refrigerate 8 hours or overnight. Garnish with reserved bacon and
parsley. Serve with fresh vegetables or chips. Makes about 4 cups dip
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From: Jodi Barnett
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
Subject: Fried Rice
Does anyone have any Fried Rice recipes preferably with meat (shrimp
or pork)? - Thanks
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From: Jimmywoo
Subject: Scrubby's Mustard BBQ sauce
To: <posts@chitterlings.com>
Does anyone have the recipe for Scrubby's Mustard BBQ sauce? This is
a South Florida BBQ chain.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Ribs
Bruce's Famous Barbecue Ribs
(Hard Rock Cafe)
Ingredients:
3-1/2 slab St. Louis ribs, thawed
2 cups water
2 cups liquid smoke flavoring
Ingredients for Sauce:
1/4 cup chicken stock
2 cups ketchup
1 tsp. maple syrup
1/3 tsp. garlic powder
1/4 tsp. black pepper
2-1/2 Tbs. salad oil
1-3/4 tsp. liquid smoke
1 tsp. yellow mustard
1-1/4 Tbs. brown sugar
1-1/2 Tbs. Worcestershire sauce
1 bay leaf
3 Tbs. white vinegar
3 Tbs. orange juice
Preparation:
In a large container, mix water and liquid smoke. Place thawed rib
racks into this marinade for 15 minutes. Place ribs in roasting pan
and cover with aluminum foil. Bake at 375 degrees in a convection
oven for 2 hours or in a conventional oven for 3 hours, or until
fully cooked and just tender. Remove from oven and allow ribs to
cool at room temperature -- no more than 30 minutes. At this point
you can cover, label, date and place in the refrigerator for
cooking later.
For the barbecue sauce, place chicken stock, ketchup, maple syrup,
garlic powder, black pepper, salad oil, liquid smoke, yellow mustard,
brown sugar, Worcestershire sauce and bay leaf in a large stockpot
and bring to a boil. Add white vinegar and orange juice and simmer
for another 5 minutes. Don't over boil because the orange juice and
vinegar will make the sauce bitter. Remove and discard the bay leaf
after the cooking process.
Place cooked ribs on the grill, bone side down, and then turn them
over to grill the meat. Turn bone side up and brush with the barbecue
sauce. When hot, remove from the grill. Brush with additional sauce
before serving.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Salads
Pea and Cheese Salad
Makes 8 servings
Ingredients
2 cups dry macaroni, boiled and drained
2 cups frozen peas (10 oz. box)
1 cup chopped celery (about 3 stalks)
1/2 cup minced onion
1 cup shredded cheddar cheese
3/4 cup mayonnaise
Directions
Boil the macaroni in plenty of salted water. When it is tender,
drain it well, and rinse it in cold water, to cool it down. I put
the frozen peas in the colander first, and then pour the boiling
water and macaroni over the peas. This melts the peas, and cooks them
just enough to be good in the salad. While the macaroni is boiling,
chop the celery and onion and shred the cheese if necessary. Combine
all of the ingredients in a big bowl and mix them very well.
Transfer the mixture to a re-sealable container, or clean glass jar.
Chill until serving time. Some folks use Velveeta type cheese,
smashed to bits with a fork. I find this a lot of work myself, but
it is the traditional cheese used in this salad. Serve this anywhere
you would macaroni or potato salad. It also makes a good main dish
salad for lunch.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Rolls
RYAN'S STEAKHOUSE ROLLS
List of Ingredients
4 tablespoons margarine
1/3 cup shortening
3/4 cup + 1 tablespoon granulated sugar
3 large eggs
4 packages (1/4 oz. size) active dry yeast
1/2 cup lukewarm water
7-1/2 cups all-purpose flour
1 tablespoon salt
1-1/4 cups milk
Directions
Cream margarine and shortening with sugar until light. Add eggs
slowly, blending well between each addition. Dissolve yeast in
lukewarm water (110°--be sure that water is not too hot). Sift
together flour and salt. Add half of flour and half of milk to the
shortening-sugar mixture. Add dissolved yeast. Add remainder of milk
and flour to make a soft dough. Cover dough; let rest for 10 minutes.
Turn dough out onto a lightly floured surface and knead for 8 to 10
minutes or until dough is smooth and elastic. Place dough in a
lightly greased bowl large enough to hold dough when doubled in size,
turning once to grease the surface. Cover; let rise in a warm place
(90 °) until double in size (about 2 hours). Fold dough over from 4
sides to knead lightly. Let rise again until double in size. Turn
dough out onto a lightly floured surface and shape as desired.
To Make Cloverleaf Rolls
1. Shape dough into small balls. Three balls should half-fill a
greased muffin pan. Brush with melted margarine or butter.
2. Let rise in warm place (90° ) until double in size (about 25 to 30
minutes). Do not let rolls "over-rise".
3. Bake in a preheated 350 ° oven until both the top and bottom of
rolls are golden brown, about 10 to 12 minutes. 4. Remove from oven
and brush top of rolls with melted margarine.
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