Buzzers' favorite recipes

[Go Sox]

Do you guys really measure all this stuff out?  I don't really follow recipes so I can't write down the stuff I make.
Except for the Hamby College Special!
Take one large spoon, spoon out a good tablespoon of creamy peanut butter.  Dip spoon into box of corn flakes to coat peanut butter.
Enjoy!
 

I never measure.  The chickies just wanted these recipes so I tried to get as close as possible to what I made that weekend.  Usually it's just whatever amount I have of whatever is in it, or how spicy I want it to be . . .   That's the fun of food!!!

[barbecuesteve]

Flemish Stew

4 lb lean beef roast, cubed 2". Salt and pepper, then dredge in flour. In batches, sauté in butter until browned on each side, then place in crock pot. Turn crock pot on "high", it takes a minute to warm up.

3 onions chopped, and sautéed in the same pan until brown and carmelized, then place in crock pot.

Pour two good Belgian beers into the pan to deglaze. I used a Rochefort 8 and a Rochefort 10. Almost all of the dish's complexity comes from here, so you can have two very different stews based on your choice here. No choices are bad, though. Turn the heat on high to bring the beer to a boil.

Put 1/4tsp thyme and two bay leaves in the crock pot.

When the beer boils, pour it over the meat, onions, and seasonings in the crock pot. Cover and cook on high two hours.
-----

You can serve it then, but it's better after two days. I left it in the crock pot on "warm", covered, for two days, and then switched it to "low" a couple hours before serving, to return it to a boil.

[hfranks]

Flemish Stew

4 lb lean beef roast, cubed 2". Salt and pepper, then dredge in flour. In batches, sauté in butter until browned on each side, then place in crock pot. Turn crock pot on "high", it takes a minute to warm up.

3 onions chopped, and sautéed in the same pan until brown and carmelized, then place in crock pot.

Pour two good Belgian beers into the pan to deglaze. I used a Rochefort 8 and a Rochefort 10. Almost all of the dish's complexity comes from here, so you can have two very different stews based on your choice here. No choices are bad, though. Turn the heat on high to bring the beer to a boil.

Put 1/4tsp thyme and two bay leaves in the crock pot.

When the beer boils, pour it over the meat, onions, and seasonings in the crock pot. Cover and cook on high two hours.
-----

You can serve it then, but it's better after two days. I left it in the crock pot on "warm", covered, for two days, and then switched it to "low" a couple hours before serving, to return it to a boil.

Sounds like my recipe, only I use a large Chimay and top off the stew with thickly sliced "country white" bread, smothered with Djion, mustardside down.  The bread gets all steamy, then breaks apart and becomes one with the stew.

[DrPhilPhreak4Jesus69420]

So your crockpot has 3 settings? Warm, Low, High? 
Mine has Low, High and Unplugged.   

[figurama]

So your crockpot has 3 settings? Warm, Low, High? 
Mine has Low, High and Unplugged.   

mine too.  I've been trying to figure out how alter this recipe for my crockpot.   

[barbecuesteve]

So your crockpot has 3 settings? Warm, Low, High? 
Mine has Low, High and Unplugged.   

Four settings, I guess. Warm, low, high, and off. You don't need to leave it on warm for two days... just put it in the fridge. I'm sure it'll take on the flavors just fine.

[cmcewen]

Flemish Stew

4 lb lean beef roast, cubed 2". Salt and pepper, then dredge in flour. In batches, sauté in butter until browned on each side, then place in crock pot. Turn crock pot on "high", it takes a minute to warm up.

3 onions chopped, and sautéed in the same pan until brown and carmelized, then place in crock pot.

Pour two good Belgian beers into the pan to deglaze. I used a Rochefort 8 and a Rochefort 10. Almost all of the dish's complexity comes from here, so you can have two very different stews based on your choice here. No choices are bad, though. Turn the heat on high to bring the beer to a boil.

Put 1/4tsp thyme and two bay leaves in the crock pot.

When the beer boils, pour it over the meat, onions, and seasonings in the crock pot. Cover and cook on high two hours.
-----

You can serve it then, but it's better after two days. I left it in the crock pot on "warm", covered, for two days, and then switched it to "low" a couple hours before serving, to return it to a boil.

Sounds like my recipe, only I use a large Chimay and top off the stew with thickly sliced "country white" bread, smothered with Djion, mustardside down.  The bread gets all steamy, then breaks apart and becomes one with the stew.

Man, if I ever walk the dogs by when you're cooking that, I'll have my nose pressed up to your fence just like they do!

[asmanley]

beef stroganoff with Sherry.  (because sherry makes it yummy)

egg noodles- boil per directions
sliced sirloin or chuck (cut against grain)
onion- chopped
olive oil
low sodium beef broth  1-2 cups
sherry  1 cup
flour
butter
mushrooms
light sour cream
parsley to taste
S&P to taste

boil noodles.  brown sliced meat in olive oil and then simmer in 1/4 cup sherry and beef broth until tender and put aside in a bowl with juices
saute onion (about 1/2 cup or more) and mushrooms (about a 1 1/2 cups or more) until tender and add to bowl with beef.
put about 1 to 2 TBSP of butter in pan with 1-3 TBSP flour to make a roux.  slowly add beef broth and remaining sherry and simmer until thick and bubbly.

add beef and onion mixture back to pan..   remove from heat and add parsley and sour cream..  be careful to not add sour cream to very hot sauce or it will curdle.

garnish with parsley.

[sippinjennessy]

i LOVE baking!!

s'mores cupcakes!!! hell yeah!!

Makes 2 dozen
•   2 1/4 cups plus 2 tablespoons sugar
•   1 3/4 cups all-purpose flour
•   3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
•   1 1/2 teaspoons baking powder
•   1 1/2 teaspoons baking soda
•   1 teaspoon salt
•   2 large eggs
•   1 cup whole milk
•   1/2 cup vegetable oil
•   2 teaspoons pure vanilla extract
•   1 cup boiling water
•   1 1/2 cups graham cracker crumbs (from about 20 squares)
•   1/3 cup unsalted butter, melted
•   9 ounces bittersweet chocolate, finely chopped
•   Favorite marshmallow frosting
1.   Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2.   Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
3.   In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
4.   Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5.   Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6.   Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
7.   Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
 

[mellamur]

beef stroganoff with Sherry.  (because sherry makes it yummy)

egg noodles- boil per directions
sliced sirloin or chuck (cut against grain)
onion- chopped
olive oil
low sodium beef broth  1-2 cups
sherry  1 cup
flour
butter
mushrooms
light sour cream
parsley to taste
S&P to taste

boil noodles.  brown sliced meat in olive oil and then simmer in 1/4 cup sherry and beef broth until tender and put aside in a bowl with juices
saute onion (about 1/2 cup or more) and mushrooms (about a 1 1/2 cups or more) until tender and add to bowl with beef.
put about 1 to 2 TBSP of butter in pan with 1-3 TBSP flour to make a roux.  slowly add beef broth and remaining sherry and simmer until thick and bubbly.

add beef and onion mixture back to pan..   remove from heat and add parsley and sour cream..  be careful to not add sour cream to very hot sauce or it will curdle.

garnish with parsley.

Beef Stroganoff is my nemesis. Every time I make it the sauce gets all curdle-y and gross.  Tried adding room temp sour cream at a low temperature....I have given up.   

[cowboi]

Mellamur,

There must be something in yours that is too acidic.

[meltco]

Grilled Cheese Caprese

sliced bread of your choice
butter
fresh mozzarella cheese
fresh basil leaves
tomato
salt
balsamic vinegar (note: balsamic vinegar, not balsamic vinaigrette dressing)
extra virgin olive oil
red onion (optional)
ground cayenne pepper powder (optional)

1. butter slices of bread and place on a cookie sheet
2. cut fresh mozzarella into slices and place on slices of bread (add to taste)
3. cut tomato in thin slices and place on top of mozzarella
4. chop fresh basil leaves and place on top of tomato
5. add a pinch of salt
6. drizzle with balsamic vinegar
7. add a dash of extra virgin olive oil
8. add thin slices of red onion (optional)
9. for an extra kick, sprinkle with ground cayenne pepper powder (optional)
10. bake in oven for 13 minutes at 350 degrees
11. remove from oven, fold sandwich halves together and enjoy!

Anybody Want My Shirt? Stewie Griffin

[Go Sox]

Beef Stroganoff is my nemesis. Every time I make it the sauce gets all curdle-y and gross.  Tried adding room temp sour cream at a low temperature....I have given up.   

You serving bananas foster for dessert for your 70's party? 

BWAAAAAHAHAHAHAHAHAHA!!

My mom used to make the best beef stroganoff.  It brings me back to childhood!! 

[denise]

Don't heat sour cream too long. Just add and turn off the heat after stirring it in. Oh, those cupcakes cakes sound so devine!