Who's up for Hokey Ass Cookbook 2.0?

I'm not going to use Cafepress again. I'm redoing book one and reprinting it though Lulu.com for a better product. Cafepress charges way to much anyway.

 

Oh I forgot to mention that anyone sending a recipes that is used will be give credit. I hate for me to take all the blame if anyone dies

 

I've been making a version of my aunt's chocolate peanut butter pie this year and it rocks. I'll put it together and send it on. Quick dessert for those who can't cook for shit like me!

 

if you look at my belly you can tell i like the food (or is that the beer?).
i know i can dig up a couple of good recipies with beer.

mmmmm food
mmmmm beer

 

I'm in.

I'll try to get a couple of recipes in later this afternoon....

 

What is your email address to send the recipes to again? What is the deadline for recipe submission? My mom's a pretty good cook, I'll hit her up for some of my favorites! (ha ha ha)

You don't want my recipes, they usually involve hot pockets, toaster strudels, TGI Fridays frozen food line or spaghetti o's. : )

 

our restaruant sells these...alot of folks around here make them!!!
horseshoe:
texas toast
topped with a large hamburger
covered in french freis and melted cheese!!!!

muleshoe::
same as above but theres also chilli on the fries, then melted cheese!

with very twenty bought it comes with a free difibulatar!!!

 

These are the Best ribs ever to be made. Well damn good anyway.

BROWN SUGAR AND BOURBON RIBS

Be sure to remove (or score) the membrane on the underside of the ribs so that the seasonings can penetrate and fully flavor the meat. Even better, ask the butcher to remove the membrane. What to drink: Kenwood Vineyards 2003 Pinot Noir, Russian River Valley ($17).

Basting sauce
1/2 cup (packed) golden brown sugar
1/2 cup apple butter
1/4 cup bourbon whiskey
1/4 cup apple cider vinegar
3 tablespoons apple cider
2 tablespoons Dijon mustard
Ribs
1 tablespoon coarse kosher salt
1 tablespoon (packed) golden brown sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons dried thyme
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 2- to 2 1/4-pound racks baby back pork ribs

1 large onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
1 1/4 cups apple cider

For basting sauce:
Whisk all ingredients in medium bowl to blend.

For ribs:
Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.

Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.

Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.

Makes 4 servings.

 

You guys are making me hungry.

I've got a boneless breast of chicken in a creamed woreshire sauce that alot of my pals specificly ask for when coming over for dinner. (I throw a dinner party every Thursday nite with HAMB pals) Some have even started making it at home for themselves. I'll type it up and send it over.

 

What?

No chocolate chip recipes?

That's the only recipe the book needs from what I hear....

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ok, off on a tangent . . . a week ago I hit the Mobilgas station and saw what I thought were chocolate chip cookies, individually wrapped and I believe made by the gals who work there.

I was hungy and headed for Pic a Part right down 66 a ways.

Bought three and once I got into the junkyard and started the long hike to the back I unwrapped one to eat it.

Darned thing had raisins instead of chocolate chips.
Geez, I had my glasses on and everything.

Anyway, the cookies were great.
I'm under the impression they were made with a chocolate chip dough recipe and raisins tossed in instead of chocolate chips.

I wonder how that would work out with your chocolate chip dough recipe?

 

Damn im hungry now.

 

SIGN ME UP. lET ME KNOW, SO i CAN SUBMIT A RECIPE OR THREE

 

This recipe has been winning us Chili Cookoffs for many years.............Big Tony and I use it a lot, to kick some serious ass........
------------------------------------------------------------------
Most Excellent Chili Recipe


Step One

3 lbs. – Chili Grind Ground Beef (or Top Sirloin, hand cubed)
1 tbsp - Extra-Virgin Olive Oil
2 tbsp - diced garlic
1 can – (10 ½ oz.) beef broth
1 can – (8 oz.) tomato sauce
4 tbsp – onion flakes
2 tsp – Beef Flavored Base or Instant Bouillon
1 tsp – Chicken Flavored Base or Instant Bouillon
1 tsp – Garlic Powder
2 tbsp – Chili Powder
2 tsp – Hot Pepper Sauce (Tabasco)
(to add heat = 3 Habanero peppers in panty hose to be removed at end)

In a Dutch oven, add a splash of Extra-Virgin Olive oil and 2 -tbls of diced garlic. The brown the beef (do not drain). Add beef broth and tomato sauce. Combine remaining ingredients and add to beef mixture. Bring to a boil: reduce heat, cover and simmer one (1) hour.

Step Two
½ tsp – Black Pepper
½ tsp – Onion Powder
½ tsp – Garlic Powder
½ tsp White Pepper
1 tbsp – Ground Cumin
1 tbsp – Paprika
4 tbsp – Chili Powder
1 tbsp – Red Pepper
Combine spices and add to chili. Simmer 45 – 60 minutes.

Step Three


3 tbsp – Chili Powder
1 tsp – Ground Cumin
1 tbsp – Red Pepper

(Squeeze juices from habanero’s in pantyhose, and remove)

Combine spices and add to chili. Simmer for 30 minutes.

(RECOMMENDED)

Happy Cookin'...........

 

C'mon guys, I just finished my SlimFast. You guys are making me really hungry.
I don't have any original recipes to offer up, but I'd definately buy a book.

 

Ok guys and gals PLEASE EMAIL the recipes to me. I found out the last time that it's much easier to keep track of all of them if I can keep them all together. Plus that way I leave anyone out. Also if you can send photos of the end product.

I'm thinking of adding a "Tech" section for beginners. Simple and easy stuff. Thoughts.

Again the cash raised goes to help fund the HAMB Drags food account which is funded mostly outta pocket.

Oh yeah, I'd like to have all recipes in by Apr 1 so we can goto print ASAP before the drags.

Thanks,
Zeke

 

Just for you I will add my secret recipe.

I've never used raisins I guess because I only like them raw, not cooked in something BUT I have put peanut butter chips in along with the chocolate chips. VERY yummy. I have also made chocolate chip cookie sandwiches by spreading peanut butter between two cookies....MORE then yummy. No wonder I'm alittle chubby I REALLY gotta stop baking.

Photos.....someone mention photos....



Finished product hot outta the "oven"

 

Pictures even....the bar has been raised...

 

Is that one of those new fangeled convection ovens?

 

i think it's a great idea! up here in canada we have the most amazing seal and beaver dishes. Can't wait to share.

 

I make a mean cheesecake so I can give you a recipe if you want it- YEAH ...sometimes I do GIRL things...

 

I have a recipie for a "jersey style" spagetti meat sauce, giving to me by my father in law, who is in a coma right now. Hope old Caporusso is going to make it.
That sauce is definetly the best stuff ever.

 

Not a recipe, but worth your knowing.

Next time you load your cooler with ice, throw in two cups of water and two/three cups of salt.

Mix it into the ice - if you dont drink your brews in the next couple of hours they will freeze solid - ask me how I found out.

Nothin like a beer so cold it hurts your hand.

 

I'm in...Portuguese sopas anyone?

 

Bought two copies of the last one so... Hell yea. I'll send you a little something to see if you can use it. And I'll buy the book.

 

I still reference v1... lots of good stuff to be had.

I've been doing more experiementing over the past couple of years so I'm in for a couple of recipes.

 

Please email recipes to Zeke. This is a fun fundraiser for the drags food. I might add that the Vagabonds have decided to provide the sweat equity again for food Friday at the hotel.

We will be doing an art contest for the cookbook, I will post info soon.

 

Please post the email again to send recipes to by April 1st...

Thanks!

 

It's in my signature love.

 

I will adding some new fun stuff I've been playing with lately like Cherry cheesecake wontons, Chocolate Banana spring rolls and maybe some Army recipes for fun if you ever need to feed a couple hundred working on a nice Guinness Brownie Baileys Ice Cream Sammich.

 

nothing better then the tast of a good beaver