BladeForums Cookbook?

Patrice Lemée

Patrice Lemée

Joined
Aug 13, 2002
Messages
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On another forum I've been on for more than 10 years I made a cookbook with recipes that the members have submitted. It's not part of the forums, just hosted on my website.

Do you think folks around here would participate in something like that?

I am hoping that Indian George will bless us with a few of his famous recipes. ;)

Patrice
 
Patrice Lemée;7335411 said:
On another forum I've been on for more than 10 years I made a cookbook with recipes that the members have submitted. It's not part of the forums, just hosted on my website.

Do you think folks around here would participate in something like that?

I am hoping that Indian George will bless us with a few of his famous recipes. ;)

Patrice
Click to expand...

Sure, later today.:thumbup::D
 
You and me George, that's a good start. I'll start working on a page then. :D

Of course I am not implying that I can eve come close to your cooking prowess. I'll be your sidekick. ;)

Thanks a bunch.

Patrice
 
I would be pleased to add one of my favorites to the pot, or book.

Good idea, Fred
 
Cacoila:
Use pork butts cut into chunks.
Marinate: (2 to 3 days)
· Wine I use a semi-sweet
· Orange juice
· Lime juice
· Cinnamon just a touch
· Nutmeg just a touch
· Cloves just a few
· Bay leaves
· Basil
· Oregano
· Hot peppers to taste
· Garlic a whole lot
· Paprika for color
· Sugar just a dash
· Cook until it falls apart
ENJOY
 
This was given to me by Joe Brum:thumbup:
Shrimp Mozambique
Hey George! 2lbs. Shrimp...1 large onion, chopped fine.... 4-6
Cloves of garlic chopped fine, 1 can of beer, 1 cup of red wine, 4-6 packs of
goya season,..(sazon goya con azafran) that's the one with the fish on the
Pack very important that you use this one it make all the difference in the
World its also the one that comes in a YELLOW and ORANGE box! 1/4 cup of
Parsley chopped...hot pepper to taste and salt if needed...1st take the onion
Pan fry it with1-2 tbsp. of EVO, add garlic, after about 2 min. add
Shrimp, then beer and wine, then add the goya season...cook for about 15 min.
Then add parsley and hot pepper and salt if needed... that's it very easy and
Tasty... enjoys! later bro.......................................joe
 
indian george said:
This was given to me by Joe Brum:thumbup:
Shrimp Mozambique
Hey George! 2lbs. Shrimp...1 large onion, chopped fine.... 4-6
Cloves of garlic chopped fine, 1 can of beer, 1 cup of red wine, 4-6 packs of
goya season,..(sazon goya con azafran) that's the one with the fish on the
Pack very important that you use this one it make all the difference in the
World its also the one that comes in a YELLOW and ORANGE box! 1/4 cup of
Parsley chopped...hot pepper to taste and salt if needed...1st take the onion
Pan fry it with1-2 tbsp. of EVO, add garlic, after about 2 min. add
Shrimp, then beer and wine, then add the goya season...cook for about 15 min.
Then add parsley and hot pepper and salt if needed... that's it very easy and
Tasty... enjoys! later bro.......................................joe
Click to expand...

IG, do you want me to put the recipe under your friend's name or yours?

Patrice
 
Here's the recipe for my Pizza Dough...

put 2 cups 80F water in a large bowl
add 1-2 tbsp (your preference) Sugar
add 1/2 tsp salt
add 3-4 tbsp oil of your choice, I like olive or grapeseed
add 2 tbsp dry yeast
mix well with a whisk

Start whisking in flour a cup at a time; you'll need roughly 5-6 cups.

Once I get about 2 cups of flour in I whisk it well to get some of the gluten conditioned then keep adding flour and switch to a sturdy wooden spoon for mixing once it is too stiff for the whisk.

When the dough starts to get stiff but still a bit wet start kneading it on the counter top adding flour very slowly and far in between as the gluten gets conditioned it absorbs water so even if it seems a bit wet with a bit of working it will dry up a bit. Knead for about 5 minutes. The final dough should slightly adhere to the counter top but not leave dough behind when picked up (this test is immediately after setting it down, leaving it for longer will allow it to stick). Let rest in a lightly oiled bowl for 5 minutes.

Oil 2 pizza pans and sprinkle with corn meal, stretch and spread half of the dough into each of the pans. I usually end up flipping the dough a couple of times in this process, it doesn't slip around as much because one side picks up some of the cornmeal :). Allow to rise to about double thickness or about 1" ( I warm the oven to about 100F and let them rise in the oven. Once risen I pop them in the preheated 450F oven for 3-4 minutes to 'set' the dough so it doesn't collapse under the weight of the toppings.

top with your favorite toppings and bake at 450 - 500 F until done.

**woops, hope you don't add it with that typo I just fixed. :)
 
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Hope I am not intruding, but I have sold thousands of pounds of G-11 to sooo many makers and consider all to be friends.

Here is one I just made, great for large gatherings,
Fresh Grape Salad:

Ingredients:
Four pounds of three different kinds of seedless grapes. (Red, Green, Black)
Eight onces cream cheese,
Eight onces sour cream
One half cup light brown sugar
One cup chopped pecans
Eight onces sharp cheddar cheese.

Directions:
Combine the cream cheese (room temperature), sour cream and the brown sugar. (whip in mixer for best results) Then set aside.
Wash and DRY the grapes then cut grapes up in half.
Dice the sharp cheddar into small 1/4'' cubes then add to grapes. Then add pecans and your creamed cheese mixture and toss together until all grapes are evenly coated. Chill in refrigerator for at least 4 hours.

Yummy, kids and adults alike will think you are some kind of food network chef.

Recipe from SC friend,

Jim
 
Todd's Crock Pot Roast.

So simple and easy to put on in morning, fork tear apart tender by supper.

Ingredients:

Large Chuck Roast
Two cans Mushroom Soup
One can of Cola, any kind (its' the carbonation that works its' magic)
One package Lipton Onion Soup Mix.

Directions:

Place roast in crock pot, empty packet of Lipton Onion soup mix over it, pour the two cans of mushroom soup over that. Then add the coke. No need to stir or do anything else. Leave crock pot on high. Leave alone. Come home to great roast and its own gravy. Your prep time should not be five minutes.

Enjoy!
Jim
 
JatMat said:
Todd's Crock Pot Roast.

So simple and easy to put on in morning, fork tear apart tender by supper.

Ingredients:

Large Chuck Roast
Two cans Mushroom Soup
One can of Cola, any kind (its' the carbonation that works its' magic)
One package Lipton Onion Soup Mix.

Directions:

Place roast in crock pot, empty packet of Lipton Onion soup mix over it, pour the two cans of mushroom soup over that. Then add the coke. No need to stir or do anything else. Leave crock pot on high. Leave alone. Come home to great roast and its own gravy. Your prep time should not be five minutes.

Enjoy!
Jim
Click to expand...

Sounds good!!! But I would use a Bud not a Cola and HT'g relish. ;)HEHEHEHEHE!!!!!
 
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indian george said:
Sounds goog!!! But I would use a Bud not a Cola and HT'g relish. ;)HEHEHEHEHE!!!!!
Click to expand...
I have two daughters, one subs mushroom soup with golden mushroom soup, the other adds some Tabasco and A-1. Both Goooood, so I see nothing wrong with variations. But with your relish, the roast might be gone, as eaten up by the sauce before you got a chance to eat. :D:D
Jim
 
Patrice I looked at your web site and did not see the cook book that you did. Where do you have it posted at? You do have some very nice knives though.
 
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