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 Post subject: Re: Random Recipes
PostPosted: Mon Mar 25, 2013 9:55 pm 
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3-Way Bacon



Note some bad words

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 Post subject: Re: Random Recipes
PostPosted: Fri Apr 19, 2013 3:50 pm 
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DIY Alcoholic Dippin’ Dots: The Hangover of the Future

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 Post subject: Re: Random Recipes
PostPosted: Tue Jun 25, 2013 1:09 am 
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Self Freezing Coca-Cola (The trick that works on any soda!)


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 Post subject: Re: Random Recipes
PostPosted: Fri Jul 05, 2013 5:06 am 
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Here you go, Moggie. One recipe for Coffee Cupcakes with Coffee Buttercream frosting.

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Enjoy!

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 Post subject: Re: Random Recipes
PostPosted: Mon Sep 23, 2013 5:54 pm 
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 Post subject: Re: Random Recipes
PostPosted: Sun Apr 10, 2016 12:46 am 
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I've seen this called "American Chop Suey", though I know it better from its Chef Boyardee name "Beefaroni". Honestly, the whole thing came about because I needed something to use up the last of the box of elbow mac and I remember doing something similar earlier. A couple tweaks later, here it is! Not to mention it'll make you forget about the bland Chef Boyardee canned stuff. :P

American Chop Suey, aka Beefaroni

1 qt (1L) low sodium chicken broth
1 lb elbow macaroni (or similar noodle, like cavatappi)
Whatever veggies look good, diced or chopped (onion and bell pepper are "traditional")
1-2 Tbsp butter
1/2 lb ground meat (beef, turkey, pork, chicken)
1 jar (about 25.5 oz) your favorite tomato-based pasta sauce
salt, pepper & hot sauce to taste

  1. In an electric kettle or medium saucepan, heat up a quart of chicken broth until it just starts to boil. Kill the heat and, once the broth is no longer bubbling, combine broth, macaroni, and salt in a medium saucepan on a cold burner. Do NOT turn the burner on! Let it soak for about 10 minutes or until the sauce is ready, stirring every 5 minutes.
  2. While that's going, melt butter in a 10- or 12-inch saute pan (the straight sided kind) over medium heat. Add veggies and saute until soft or the edges are just browned. Clear space in the middle and add ground meat. Break up with a spoon or potato masher and cook until no longer raw. Add hot sauce and pasta sauce. Reduce heat to low.
  3. Turn the burner under the pasta on high and bring to a boil for a few minutes until the pasta al dente. Drain, saving 2 cups of broth, and add pasta to meat & veg mixture. Stir, adding up to two cups of the broth. Heat until macaroni reaches desired tenderness. Serve.

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 Post subject: Re: Random Recipes
PostPosted: Wed Apr 19, 2017 5:57 am 
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All-purpose gravy

  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 cup milk
  • 1 serving soup base (like Better Than Boullion brand - enough for 1 cup of liquid)
  • pepper, to taste

  1. Melt butter in small saucepan over medium heat.
  2. Add flour and whisk until rawness is cooked out (about 1 minute).
  3. Gradually add milk while whisking to avoid lumps.
  4. After heating for about a minute, add mushroom base and pepper, whisking to help distribute the base.
  5. Reduce heat to low and stir/whisk frequently until thickened, about 5-10 minutes.

I used BTB's mushroom base for this particular recipe a few hours ago because I needed a gravy for green bean casserole and it was infinitely better than the condensed cream of mushroom soup!

The reason for calling it "all-purpose" is because it'll take on the flavor of whatever soup base is used in it. The same recipe can also be used for pepper gravy by replacing the soup base with 1 tsp of salt and putting in about 2 tsp of ground black pepper.

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 Post subject: Re: Random Recipes
PostPosted: Thu Apr 20, 2017 5:42 pm 
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Posts: 1683
Baridat al-Lubya
serves about 25
6 15-oz cans black-eyed peas, drained and rinsed
1/2 cup commercial yellow mustard
1/2 cup white wine vinegar
1/2 cup olive oil
1/2 cup ground walnuts
1 large bunch parsley, washed and finely chopped
Equipment:
Large colander
Bowl
Large mixing bowl
Drain the beans very, very well; you don't want any excess moisture in this dish.
Meanwhile, whisk together the mustard, vinegar and olive oil.
Transfer the beans to the serving bowl and pour the dressing on top of them.
Scatter the walnuts and parsley on top. Toss to coat and serve.

No refrigeration required but the flavors will blend better if you keep it chilled over night before serving.

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