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Old 10-10-2005, 07:35 PM   #1
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Default lhuser's cook thread

Ok, I'll try this. I haven't quite posted this at all, but I'll give it a try

Ok folks...it's time to make your brain's cooking side smarter.
We are going to start with some basic stuff like adding stuff to your recipe. right now, we are talking with alcohol in it...so ...no cheating!

1. Ham:

Don't know what to put on the ham? Well, here you go:

1. Brown Sugar
2. Sliced Pineapples
3. Molson Dry

Put 1 can of Pineapple that you will "nail" it to the ham. Second, add 1/8 of a cup of brown sugar. Then...Molson dry. Here's the path to do:

Slim taste: 30ml of Moslon Dry
SLight, but revelant tast: 1/8 cup
Can taste it well: 1.4 cup
High taste: 1/2 or 1 cup


boil this all together and when you put it in the oven, make sure you have all sliced pineappples on it AFTER the bath.


2. Apple cake...easy

do your own recipe of apple cake, and then add some Baileys. The path is up there...

3. Jell-O shooters.

Put some jello mixture in a shooter glass and then add some Rhum in it. don't add too much; you must still taste the jello.

That's all for this one. More recepies to come
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Old 10-10-2005, 07:36 PM   #2
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Default Re: lhuser's cook thread

This looks interesting....

Can't wait for your extra recipes!
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Old 10-10-2005, 07:39 PM   #3
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Default Re: lhuser's cook thread

Yes...but they will be fancier ones too!
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Old 10-10-2005, 07:40 PM   #4
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Default Re: lhuser's cook thread

Keep 'em coming!
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Old 10-10-2005, 08:20 PM   #5
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Default

What are we talking about here? :P
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Old 10-10-2005, 08:47 PM   #6
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Default Re: lhuser's cook thread

You all should see the recipe for Chocolate Cake Cookies

And I also have one for Authentic Faujitas, Roast, Brownies, Fried Chichen, And a Barbecue Sauce that tastes like it came from heaven
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Old 10-10-2005, 08:48 PM   #7
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Default Re: lhuser's cook thread

@LK: Recipes...you need better than KD...


Title: Milk-Fed Lamb with Garlic and Tarragon
Categories: Lamb, Ceideburg 2
Yield: 4 servings

Text Only

More from the Sydney Morning Herald. Simplicity itself, this
French-derived recipe preserves all the tenderness of baby lamb and it
gives it the intense flavour it tends to lack. The lamb can be cooked
in an oven-proof, glass chicken-roaster or baked in foil (use at
least two layers to ensure the parcel does not leak). Having a
tablespoon or two of jellied stock always at hand is difficult for
the home-cook, unless you remember always to treasure the cooking
liquids after baking meats. Pour them into a small container and
refrigerate -jelled stock separates out underneath a layer of fat
which seals and preserves the stock.

A leg of suckling lamb weighs about 1 kg. If you don't want to go to
the expense of buying suckling lamb, buy the smallest lamb leg you
can, probably around 1.5 kg. If you are baking the lamb in foil,
start by browning the leg all over in a pan brushed with olive oil
(not necessary if using a glass roaster).

Cut 4 cloves of garlic into slivers, make slits all over the lamb
with a sharp knife and tuck the garlic slivers inside.

Dust the leg with salt and pepper, put it in the roaster or on foil,
add a generous handful of fresh tarragon leaves or a tablespoon of
dried, and 1 or 2 tablespoons jellied veal or chicken stock. Put the
lid on the roaster or wrap the leg loosely in foil, sealing the seams
securely to prevent juices escaping.

Roast at 190C for between 35 minutes (suckling lamb wrapped in foil,
still pink inside) and 1 hour (larger leg in roaster, well done).
Rest for 10 minutes before carving. Serve with the juices spooned
over the meat. Good with creamy mashed potato to absorb the juices.

From "Raw Materials" by Meryl Constance, The Syndey Morning Herald,
10/6/92. Courtesy Mark Herron.

Makes 4 to 6 servings


Meal Type: Luxury, romantic....and recommended whne you recive ppls...
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Old 10-10-2005, 08:55 PM   #8
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Quote:
Originally Posted by Paradox
You all should see the recipe for Chocolate Cake Cookies

And I also have one for Authentic Faujitas, Roast, Brownies, Fried Chichen, And a Barbecue Sauce that tastes like it came from heaven
Go ahead. Post it! It's all about cookig and sharing here!
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Old 10-10-2005, 08:56 PM   #9
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Default Re: lhuser's cook thread

Title: GRANDPA AND GRANDMA B'S VENISON SAUSAGE
Categories: Meats
Yield: 4 servings

4 lb Ground venison
4 lb Ground pork
2 tb Salt
1 tb Black pepper
1/2 Clove garlic

Again mix the venison and the pork, and add water. Finally add the spices
and
mix well
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Old 10-10-2005, 08:57 PM   #10
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Default Re: lhuser's cook thread

Italian Sausage Recipe #1

Title: GRANDPA AND GRANDMA B'S VENISON SAUSAGE
Categories: Meats
Yield: 4 servings

4 lb Ground venison
4 lb Ground pork
2 tb Salt
1 tb Black pepper
1/2 Clove garlic

Again mix the venison and the pork, and add water. Finally add the spices
and
mix well
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