Everyone has talked about the food they cook. I've eaten a lot of good food at tailgates from many of y'all so it's time to share. Put your recipes up using one post per recipe to make it easier to copy off the site.
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Good try to steal all the family secret recipes!
I have thought about making this thread several times when it was not very convenient for me to actually immediately make the thread. I'll add to this periodically, but here is one to start that I have posted elsewhere on this site:
Honey Chipotle Mac & Cheese
Melt 5 TBSP butter in a saucepan, mix in 4 TBSP flour and cook on low-med heat to get your blonde roux. Add in 2-3 finely chopped and deseeded chipotle chiles (comes canned in adobo sauce) and an additional 2-3 TBSP of the adobo sauce. Whisk in 1 qt whole milk and raise heat to med-high until it begins to thicken slightly. Stir in 3 TBSP honey, one 8 oz block of monterrey jack (shredded), one 8 oz block of sharp cheddar (shredded), and about 4 oz of whole milk mozzarella (shredded, gotta be whole milk. none of that weak part skim stuff) until melted.
Cook 1 lb of elbow macaroni al dente according to box directions and strain. Add the above sauce to the cooked noodles and stir thoroughly, remove to a 13x9 glass baking dish.
Crumble a sleeve of Ritz crackers in a bowl, stir in 2 TBSP melted butter and 2 additional TBSP honey. Distribute evenly over the top of the mac and cheese, bake uncovered at 350 until crackers start to brown and the sides are hot and bubbly. About 35-45 minutes depending how much your mac and cheese has cooled before you put it in the oven.
Mayo between layers
Fixed that for you
If TKP published a book on fan recipes I would buy.
Seconded!
I would also be willing to make ridiculous photoshops for each recipe page of this book.

What the heck Guntar????!?!
This is incredibly GENIUS!!!
My brownie recipe outstanding (if I do say so myself) and also stupid easy.
1 stick butter
3 oz unsweetened baking chocolate
1 1/3 cup sugar
2 eggs
1 tsp vanilla extract
2/3 cup flour
Pinch of kosher salt (optional)
Pre-heat oven to 350. Prep an 8x8 baking dish with butter and flour. Melt chocolate and butter together in the microwave in 30 second bursts. Pro tip: you can chop the chocolate up first, or nuke the chocolate squares for two 30 second bursts before adding the butter to the bowl. That's the lazy way, and I am very lazy. Once the chocolate and butter are melted together, stir to combine, then dump the sugar in and stir until well incorporated. Mix in eggs one at a time. Add vanilla. Stir in flour and salt (if using), 1/3 cup at a time until just combined. Overmixing is bad. Pour batter into prepared baking dish and bake for 25-35 minutes until the brownies have reached the doneness level you prefer. These make a very fudgy brownie. EXCELLENT with hot fudge and ice cream, not that I would know anything about that.
This sounds wonderful. May I just say, having done both many times, I see no reason to melt chocolate in a microwave when you can improvise a double-boiler by setting a glass mixing bowl on top of a saucepan with a little water in it. YMMV, but I hate melting chocolate in the microwave. It always leaps from almost-right to seized.
Sure, you can melt the chocolate that way if you prefer, I just never do. I've always found that once it hits that almost right stage, there is enough residual heat left in the glass bowl to continue to melt it as I stir. I've never had an issue with the chocolate seizing on me doing it that way
I've never tried that, but it sounds like I should!
sous vide.
Great for tempering chocolate too. Hit the exact temp you want.
Why aren't you posting your recipes on here? Like that onion dip!
Ok, I'll get that added and the Irish coffee.
I can confirm that these brownies are delish.
I'd like to share Rachel's Thanksgiving Trifle Recipe
Ladyfingers
Jam (presumably raspberry)
Custard (made from scratch)
Raspberries
Ladyfingers
Beef sautΓ©ed with peas and onions
Custard
Sliced bananas
Whipped cream
Enjoy π
His story about the filming of the scene is pretty funny.
https://youtu.be/UYts8FugR1M
It totally looks like Joey is trying to stifle a gag in that gif. I am sure its him talking, but still funny nonetheless.
Hannigan's nauseated face says it all
EDIT: This was supposed to be under Alum's post
No-smoker pork ribs
Don't judge me. I'm doing what I can without a smoker.
2 days before tailgate
Prep ribs (peel off membrane) and marinate overnight. Marinade:
1 cup beer (IPA, Yeungling, a stout, even Busch Light)
1 cup apple cider vinegar
1/2 cup bourbon
1/3 cup soy sauce
1/3 cup Srirache or Kim Kim (Korean hot sauce)
3 cloves pressed garlic
1 day before tailgate
Remove ribs from marinade. Place marinade in pot. Preheat oven to 200F. Pat ribs dry and apply dry rub. Dry rub for 2 racks:
2 tablespoons each brown sugar, cumin, smoked paprika, paprika, black pepper
1 tablespoon each garlic powder, ginger powder, thai chili powder, mexican chili powder, and salt.
Place ribs on cooking tray meat pointing up (use a cooking rack if you have it) lined with aluminum foil and cover with aluminum foil. Cook for an hour. After an hour, flip and cover. Cook for another hour. Then remove the covering and flip the ribs back to meat side up. Cook for 30 more minutes. Pull the ribs out and let cool. You can package them in ziploc bags as you travel to Blacksburg.
Using the marinade, make the sauce. In the pot add:
A pint of stout or porter beer
1/4 cup soy sauce
3 cloves pressed garlic
3 tablespoons of ketchup
Bring to a boil, reduce to a simmer and cook it down until the sauce has thickened.
Gameday
Heat grill to 250F. Place ribs on grill and brush sauce on. Cook over flame 15 minutes per side. Cook on indirect heat for 30 minutes, let rest for 10 min, cut the ribs, and serve.
Edited for typos.
Dude this is a solid "apartment ribs" recipe too for the most part. Nicely done.
Thanks! I've been fine tuning it for about a year. Any recommendations for improvement?
Honestly, very little. It lines up with a few things I've read, particularly from ChefSteps and AmazingRibs...if you want specific links, I can provide them.
Basically they did a head-to-head with AmazingRibs doing everything in the oven, and Chefsteps starting via sous vide then finishing in the oven. Yours seems very close to AmazingRibs' method. Both teams added a smidge of pink curing salt to fake the smoke ring for appearance.
edit: have you considered using an A-maze-n for adding smoke during final grill cook?
Oh good call on the A-maze-n. That'd really help with the smokiness - currently any smoky flavors come from the stout/porter in the sauce and any burning that happens with the sauce.
And I'll have to look more into the curing salt. Thanks for the tips!
I say don't worry about curing salt unless you really see the smoke ring as vital. It does absolutely zero for flavor, and even slight overuse can mess up the entire project IMO. Texture will remind you of hot dogs.
Everything seems on point with this. Actually seems like you are bit a perfectionist on the recipe. If you really want to get into fine detail on improvement, you may want to tweak the dry rub by replacing the ginger and chili powder with non prepared ingredients, as powdered spices have a very short shelf life and lose their pop quickly. Grilling or roasting the ginger, and rubbing it on the ribs before adding the rest of the rub will add more zip and freshness than a powder. Buying dried peppers - Guajillo, Ancho, Arbol, Pasillo, and/or Chipotle, de-seeding them, and toasting them with the whole cumin seeds before grinding in a spice grinder will provide a lot more pop than packaged chili powder. Dried oregano and salt are the other ingredients in most chili powders if you want to make your own from scratch.
Definitely a good call on buying the raw ingredients. I normally go through some of these spices so quickly that I have to buy them new when I make the ribs. But, the flavor will definitely pop more if they are fresh!
Tacking onto the reply above, you will get a little more smoke flavor out of the Ancho peppers (smoked dried Poblanos) and Chipotle (smoked dried JalapeΓ±os) than a packaged smoked paprika. You can also buy (or make, thought I have not tried) smoked salt. One of the reasons I make my own is to customize the heat and flavors for the use. Ancho is smokey, Guajillo is sweet, Chipotle is spicy and smokey, Arbol earthy with some spice and earthy, Pasilla is sweet and earthy. They are cheap at Hispanic stores, reasonable at Walmart, at stupid expensive at most other grocery stores, and have a long shelf life until they are ground or heated.
Love Ancho and Chipotlle. Also keep Aleppo on hand. Get mine from Penzeys Spices outta Pittsburgh. They have a ton of spices from all kinds of exotic places . Check them out online. ...you can get many of their offerings whole or already ground.
Use the leftovers to make chili.
Add:
1 TBS oil
1 can black beans
1 can kidney beans
1 can white kidney beans
1/4 tsp cumin (to taste)
1/4 tsp cayenne (to taste)
1 medium onion-chopped
Ribs
1 can diced tomatoes
1 can crushed tomatoes
1 can beef broth
*Drain and rinse the beans before adding..
I will have to try this if I ever have leftovers. Maybe I need to make a third rack next time.
Slow cooker Chili w/ beef and pork:
1 lb 80% lean ground beef
1 lb ground pork
1 cup diced onion
1 cup bell pepper, diced
1 jalapeno pepper, diced
1 shallot, diced
3 -5 garlic cloves, diced
3 tablespoons chili powder
1 -2 teaspoon cumin
1 teaspoon coriander
1 pinch red pepper flakes
1 teaspoon salt
1 (28 ounce) can diced tomatoes
1 (12 ounce) can tomato paste
2 (14 ounce) cans red kidney beans
Brown beef and pork in large skillet and use spatula/wooden spoon to break the meat into very small pieces as it cooks.
When meat is browned, toss in onions, peppers, shallot, garlic and spices and cook until onions are translucent.
Transfer meat/veggie mixture to crock pot and add in the tomatoes, tomato paste and beans. Stir to incorporate all ingredients, and cook on low for 6-8 hours.
Serve with tortilla chips, shredded cheese, cilantro and sour cream.
Note, you can do all this in a pressure cooker, use only one pot, and be done in 30 min or less.
Two airplane bottles of Wild Turkey
20 oz bottle of East Stands Concession stand Coke
Mix.
This is almost as good as my sister's recipe for vegan eggnog.
Ass pocket full of Wild Turkey
Thirsty APFOW
Mix
*Why try to tame the turkey with Coke?
Because he asked for a recipe, not instructions.
I just assumed that the coke was for his friend.
In this case, the instructions are for making me happy or preparing me to deal with us shitting the bed.
In other words, APFOW's recipe for a successful gameday.
for what it's worth, I still default to abbreviating your username as AssPOW
Fair. I do that myself. Most of the time I catch it. Sometimes I don't.
So plying you with rails is NOT a recipe for making you happy prior to a game. Good to know for the next time we're on the balcony at TOTS and you randomly walk by.
No, it was. Only the happiness fades...fast...and before you know it you don't remember the last 2 hours.
Mango Habanero Chili
2-2.5 lbs ground beef or turkey
1 medium onion, finely chopped
2 cloves garlic, crushed
1 habanero, seeded, roasted and chopped (or more if that's how you like it)
1 mango, peeled, pitted, and finely chopped
3 cups mango nectar
2 cans Hunts fire roasted diced tomatoes, drained (I use one can regular and one can garlic)
1 15 oz can plain tomato sauce
1 tsp salt
3 Tbsp chili powder (I use Chipotle chili powder)
1 tsp cumin
1/4 tsp cayenne pepper
1 tsp oregano
1 can black beans, drained
1 small can whole corn kernels, drained
1/4 c corn flour (masa) + 1/2 c water
In a large pot, brown ground meat with onion and garlic over medium heat. Drain fat. Add habanero, tomatoes, nectar, mango, tomato sauce, and dry seasoning. Stir to combine and simmer uncovered over low heat for an hour. In a separate bowl or measuring cup, whisk masa into water until combined and no clumps persist. Add to the chili and stir thoroughly. Simmer for an additional 15 minutes. Add corn and beans. Serve over rice or with corn bread, add your favorite cheese and sour cream!
Gonna try this one soon, if I can find mangoes around here
Sorry, I'm required to do this:
There is no greater (non-alcoholic) foe to snowstorms than chili. This is happening this weekend as the snow, and NFL playoffs, approacheth.
Have a leg.
My recipe depends mostly on kickoff time. Not recommended for folks on liver dialysis and those weak-at-heart.
Per Person:
2-4 Olde English 40s
1 carton of OJ
Drink the 40s down to the top of the label, refill with OJ, finish before noon for an early kickoff. Leave enough time to hit the bathrooms twice before sandman.
Best part is you can buy all the ingredients at the 7Eleven on the corner of roanoke and draper.
Don't be weak, everyone knows this is called a sidewalk slammer and you fill the 40 up with gold four loko.
Go big or possibly go to the drunk tank
"Whiskey Dicks"
Add to crock pot and stir:
- 1-1/3 cup ketchup
- 1-1/3 cup brown sugar
- 1-1/3 cup your whiskey of choice
- 4 packs Hillshire Farms Lil' Smokies
Heat on low setting for 4-5 hours, stirring occasionally
I don't generally cook, but I make these for parties/potlucks, etc. and they're usually a hit.
Nice! I'm going to do this one. I've joined the InstantPot cult, so I'll whip those dicks out in like 30 minutes.
I can't help wondering why the odd measurements: 1 cup of each of the first three and 3 packages of Lil Smokies would work out the same, right? Is it something about the dimensions of the crock pot in question?
Since it's equal parts, you could always scale it as you wish. However, you better believe I'm putting more than 1-1/3 cups of whiskey in that pot.
It's a 1/3 cup per package, I just listed based on the quantities I normally make. This will fill a regular sized crock pot.
Your avatar, it's location, the title, its location,...
Sweet and Sour Meatballs
Meatballs:
2lb ground round chopped meat
1/4 water
1/4 cup bread crumbs
1/8 tsp pepper
2 tsp minced onion
1 egg beaten
mix
to form meatballs
make them size of a quarter
Sauce:
2 bottles of heinz chili sauce
2 bottles of water
2 heaping tablespoons of grape jelly
juice of a half lemon
sprinkling of white raisens
1 tsp of Worcestershire
all incredients minus meatballs and simmer in saucepan. simmer for 1/2 hour
put meatballs in a couple at a time
cook for an hour covered
One of my coworkers makes something like this whenever we have fat day. They never last long.
SAUSAGE BALLS:
- CHEESE
- SAUSAGE
- BISQUICK
Mix in whatever ration makes sense to you and bake until they are swimming in a pool of grease. Test one while it is still hot so as to burn all the skin off the roof of your mouth. Wait for the rest to cool and then eat them all and wish you had more. Repeat as necessary.
What kind of cheese? what kind of sausage?
Since you ask, here is the actual recipe. BTW these are my oldest, most favorite party food.
- 1 pound of sausage
- 1 pound(or less to taste) of cheddar cheese, shredded,
- 2/3 cup of bisquick
Roll them into about golf ball sized balls, and put them on a greased pan or parchment paper.
Bake in a 375 degree oven for 20-30 minutes. Until they brown and are cooked fully through.
These things are amazing hot or cold
Lots of room for experimenting with these. The best I have found is Jimmy Dean hot sausage (unless you are in Southwest VA and can buy Neese's, which is amazing FYI especially their extra hot), and sharp cheddar in a block is the best. Deer sausage is also a good option.
Now I'm hungry.
Yummm... Sausage balls. They also go well with Dean's French Onion Dip.
Cheap fatty sausage is much better than leaner sausage. I find the cheaper the sausage the more fat it typically has. Jimmy Dean hot is my goto for this recipe.
Definitely use extra hot sausage. Add in just a little bit of chili powder for extra kick.
Chili recipe -
1. Meat
2. ?
3. ?
4. ?
....
89. ?
90. Eat
This is how I make chili too π brown the meat then just start opening random cans from the pantry and dumping it in until you have something amazing.
The most beautiful part about chili is that they'll never be the same
Take a glass, preferable an old fashione; a tumbler or rocks glass would work in a pinch but this is not ideal. Add whiskey rocks if desired. Pour Blanton's into said glass. Enjoy.
A bourbon ball can be an acceptable substitution to the whiskey rocks if you cannot chill the rocks fast enough. This becomes a problem when you decide to race the horsey on top of the bottle and you can't keep up.
Nice touch using BAG's go to gif at the end
Before you put the noodles in the water, save a few off of the brick (and/or any broken noodles in the package) and sprinkle on top after the rest have cooked to give a nice crunchy change of pace.
Kids won't eat fish? Try this:
Use boneless, skinless fillets of a mild firm fleshed fish, all red cut off. Rinse and dry on paper towels. Shake in a bag with a quality seafood breader or seasoned flour. I use House Autry Seafood Breader. Then dip in a bowl of beaten egg with a little milk and allow excess to drip off. Roll in a bowl with Panko breadcrumbs mixed with grated parmesan (sorry, French), usually about 3/4 Panko to 1/4 parmesan (to taste). In a big skillet, heat some olive oil, or some olive oil with a dollop of peanut oil over medium heat. Add coated fillets and cook just until the parm causes the coating to brown nicely on both sides, being careful not to overcook. This is so good and flavorful, no sauce is necessary, though my wife will occasionally use some tartar sauce with hers. I use this for flounder and cobia, croaker and redfish, walleye and catfish and have never had anyone who didn't love it. Works great for venison steaks or pork chops as well, and makes for a lot easier clean up than deep frying.
Aren't these typically called Fish Sticks?
Call 'em what you like. If you prefer Mrs. Paul's, have at it. You'll save a lot of time, for sure.
Leg for using House Autry
Festbier (makes 2.0 HL)
23kg Pils
20.5kg Munich II
6kg Carafoam
9kg CaraHells
Mash-in @ 50'C, rest 30 min
55'C for 20 min
60'C for 20 min
78'C Mashout
60 minute Boil
Hops:
120g of 13.5AA Bravo for 60 min
60g of 4.9AA Tradition for 30 min
30g of 3.2AA Hallertau for 5 min
20g of 4.0AA Tradition for 5 min
Knockout Temp 8'C
Fermentation Temp 10'C till 50% terminal OG
13'C remainder Fermentation and for 10 days
Rest at 12'C for 15 days
Lager at -1'C for 15 days
Enjoy!
Oh I'm sorry i thought this was America.gif
#TeamPie!
kg, HL, and deg C? WTF is this ish?! This is 'merica!
Beside that, which yeast do you prefer for this? OG? FG?
I prefer Metric, apologies. I suck at memory math and metric is easier on my slug-like brain.
Yeast = Wyeast 2206 Bavarian Lager which I think you should be able to get at a home brew store, or if you are really into it the W 34/78 from this yeast bank.
Target Wort ~14'Plato
Finish Extract ~3.5'Plato
the cold lagering is essential for clarity.
Is your pitch rate 1.5 million cells/mL/ 'Plato? I guess that comes out to 4200 billion cells.
BTW, what's up with step mashing at extremely low temps...
50C (122F ) 55C (131F) and 60C (140F ) .. are you just leaving out the main mash phase? A typical single infusion mash temp for modern fully modified malts is 150-154 F (65 - 67 C). It's like you're skipping right past a typical protein rest @ 135F (57C) but never getting up to full alpha-amylase temps. Then the 2 weeks of extreme cold lagering at -1C (30F) for 15 days instead of simply cold crashing for the final 24-48 hours before packaging.
Can you go into some detail as to what these accomplish vs the typical approaches to those steps?
He's using German malts which are less we'll modified than English or American malts, using infusion mash methods, as opposed to decoction, and brewing a lager.
This means there's a pretty good opportunity for haze so the use of low temp mash rests is going to maximize the cutting of proteins and Betaglucan especially through temp rests at optimum temps.
The first rest at 122 is actually assist 2 peptidase and proteinase enzymes. This is going to cut much of the protein that contributes to haze but ,eave it in the beer which some say (and I agree) will increase the mouthfeel in the beer. It will also release amino acids, FAN - Free Amino Nitrogen which is going to significantly make yeats healthier.
131 F is the upper range of the protein enzymes optimal range but also the bottom of the range for solubility of the amylase enzymes, so it starts to be active at this rest. Activating it here reduces the time needed at 140.
Doing a rest at 140 then activates the beta-amylase but doesn't provide the optimum temperature of the alpha-amylase enzyme, increasing the production of maltose and since this is the last temp rest, really hampering the production of long chain sugars (dextrines).
Thus high fermentability, maximizing ABV potential and thinning out the beer but significant protein rests to maximize mouthfeel, yeast health and head retention and clarity.
It's good mash regimen just one not seen very often.
something, something, something, beer.
interesting, thanks!
Lagering at -1 will significantly assist in clearing the beer. The colder the better as the polyphenols become less soluble the lower the temp, this forces them out of solution and they will bind together, forming larger molecules and help to drop them out to the bottom of the fermenter even without a fining agent.
Lagers taste much better when lagered for a period of time and I will frequently find the space to lager mine for many weeks. The clarity is improved, mouthfeel increases and malt flavors more developed in long lagered beers.
gotcha.. I've made lagers before, but generally my lagering has always been at around 40-45F (4-7C) for ~2 months.
does colder lagering allow for shorter time period?
Colder will help it clear more and slow the oxygen chemical activity extending the shelf life of the beer.
I like the lagering to be really close to freezing as I think it makes a cleaner tasting beer with a crisper taste.
I like to drop my ales to 32 for no less than 2days right before bottling too.
For anyone not doing cold crashing before bottling, I highly recommend the practice as well.
I like to stick something under the bottom of my fermenter, causing it to be on an angle so everything settles more to one side. I use Wyeast 1969 a lot, so, most of the time it's all flocculated out anyway, but you still have floating things that the cold crash will help with.
I've cold crashed everything but a hefeweizen and a milkshake IPA since I got my fermentation chamber up and running a couple years ago.
I cold crash too as well but in a commercial environment I also need to bring the temperatures down slowly so as to not stress the yeast.
I drop temps 10F per day and hold it low for a couple days to get yeast settled out so we can harvest.
We harvest between 60-120 lb of yeast from a 30 bbl batch and can do this at minimum 3 times and usually about 5before we see genetic changes in the yeast and discard it.
After harvest I'll drop to 30-32F and rest it there until it's time to filter or package.
Some beers just won't clear completely after resting for a week at 32F and have to be filtered, others will get crystal clear and when I lager at 32F for a few weeks they usually get real clear and bright on their own.
in American, this recipe makes about 52 gallons of beer
So just enough for breakfast. Got it.
In addition to brownies, I have a cheesecake recipe that might single-handedly be responsible for my current relationship status and he actually suggested I post it here. Fair warning: It does bring all the boys to the yard. It's long and seems involved, but it's so, so worth it, especially if you have access to a stand mixer. I meant to bring it to Lot 18 for the ECU game, but then ECU happened. It might even turn a Team Cake member to Team Pie, and I'm pro-cake.
For the crust:
For the filling:
For the salted caramel
Directions:
Prepare the crust
1. Process ginger snaps, mix with sugar, salt, butter: Pulse the ginger snaps in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.
Preheat oven to 350Β°F (175Β°C), with rack in lower third of oven.
2. Press the ginger snap crumbs into the bottom of the springform pan: Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.
3. Bake the crust: Place the pan on a baking sheet and bake at 350Β°F (175Β°C) for 10 minutes. Remove from the oven and let cool. While the crust is cooling, you can skip ahead and start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step.
4. Triple wrap pan in heavy duty foil: Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface.
Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil.
If there are any holes, water will get into the pan and ruin the crust.
Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.
To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.
Make the cheesecake filling
1 Beat cream cheese, then sugar: Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until completely smooth, soft, and creamy. Add the sugar, beat for 4 minutes more. DO NOT SKIMP ON THIS STEP
2. Add salt, vanilla, then eggs, then sour cream: Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated.
3. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.
Cook the cheesecake
1. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Heat the oven to 325Β°F (160Β°C).
2. Pour filling into pan: Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula
3. Place in oven: Place the roasting pan with the springform pan in it, in the oven, on the lower rack.
4. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.)
5. Bake at 325Β°F (160Β°C) for 1 1/2 hours.
6. Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
7. Chill 4 hours: Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Make the salted caramel
1. In a heavy saucepan (at least 5 cup capacity), stir together the sugar, corn syrup, and water until the sugar is completely moistened. If you are using a candy thermometer, place it into the pot taking care that it is tip in immersed into the sugar mixture.
2. Heat, stirring constantly, until the sugar dissolves and the sugar syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber. This will occur right around 350 degrees. Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
3. Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.
4. Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.
5. Once cheesecake is completely cooled, pour room temperature caramel over the top and serve.
Tip: Try not to eat the whole thing in one setting. You won't regret it if you do, but you might hurt afterwards.
So wait, is cheesecake cake or pie? Could it be that hybrid that brings us all together (except for French because, you know, cheese)?
Is cream cheese really cheese though? Also, I have it on good authority that cheesecake is actually a pie due to the crust and lack of leavening ingredients in the batter itself.
Not disagreeing as it looks like a pie and acts like a pie but it's called a cake. Perhaps it's cake people wanting so bad something so delicious to be called cake.
I think it's because calling it cheesepie implies that it could be pizza.
Can confirm. This is delicious and life changing.
I make this recipe for office pot luck, game nights, other events and it is always a hit:
Fresh Apple Cake
Making this without nuts is also good, or you can add raisins if that is your thing.
I usually use a less sweet cream cheese frosting (less powdered sugar than most recipes call for) since the tangy-ness of the cream cheese goes well with how sweet the cake is. I have also had brown butter frosting on this cake.
Smoked Fish Deviled Eggs
Good for early tailgates, pot-lucks, or heavy appetizers, and as quick and easy as you want to make them.
1/2 dozen peeled boiled eggs
smoked fish (about 2-3 oz's), minced - if smoking your own, very low and slow with hard wood. If not, cold smoked salmonΒ (lox), hardwood smoked trout, canned kippers (smoked herring) drained and rinsed if in oil, or prepared smoked fish dip will all work.
1 tbsp finely chopped capers
Seasoned salt (I prefer Lowrey's) to taste
1/2 tsp dried dill, or chopped fresh dill
1/4-1/3 cup MAYO (less if using dip for seafood)
optional garnishes - fish roe, dill sprig, Chesapeake bay seasoning, or chopped tomato, purple onion, or pickles
Peeled eggs - you can buy in the egg section of the store or make your own
Older eggs by sale date peel easier. Put in cold salted (for temp, not flavor) water and bring to boil. When the knock around due to boiling, cover and turn off heat. After 14 minutes drain and immediately immerse in ice water (sudden temperature change loosens shell for easier peeling). When cold, tap lightly to barely crack, and then roll under your palm to spread cracks until entire shell is webbed. Peel off shell with thumb.
Half eggs longways and remove yolks.
Mix all ingredients (except egg whites and garnish) with a spoon until creamy, adding more MAYO if needed.
Spoon or pipe filling back into hardened egg whites.
If you want to pipe but don't have the equipment, slice 1/2" of the corner of a freezer type ziplock bag (non-freezer bags are thinner and more likely to rip), fill with filling, and squeeze out of the cut corner.
Garnish as/if desired.
Hokie Zima
750 mL Bourbon
'Hoo tears to taste.
We're gonna need some more bourbon!!!!
I don't have a glass big enough for the "'Hoo tears to taste." part
We share the glass big enough for the "'Hoo tears to taste.". It's called the Commonwealth Cup.
I honestly figured that somebody would have said it before I did.
5 hour Oven Ribs
Rack of your preferred pork ribs
Apple Cider (Apple Juice works too)
Dry rub of choice (home made or store purchased)
Heavy Duty aluminum foil
BBQ sauce of choice
1. Peel membrane off the bottom, pat dry.
2. Cut rack into 3rds or down to your preferred serving size
3. Liberally cover entire rack of ribs in your favorite dry rub.
4. Place each piece of the rack of ribs onto foil and fold the foil into a packet that can be folded shut to seal it but leave it open.
5. Pour enough Apple Cider into the packet to fill the whole bottom plus a little
6. Close the packet
7. Bake the packets for 4 hours at 235
8. Remove the packets and the ribs from the packets and put on a baking sheet lined with foil (for clean up)
9. Mop on your favorite BBQ sauce and put under the broiler until the sauce starts to caramelize
10. Let rest a few moments and serve.
Ingredient(s):
-Bourbon
Directions:
- pour 2oz in to a rock glass (add 2 ice cubes is desired).
- Enjoy
Pepperoni Pizza Cheeseball
Ingredients
16 oz Challenge cream cheese, softened
1 tsp Italian seasoning
8 oz finely shredded mozzarella cheese
Β½ cup shredded Parmesan cheese
2 5 oz bags mini pepperoni slices, divided
3 green onions, thinly sliced
Β½ cup chopped, cooked bacon
1 4 oz jar diced pimientos, drained and patted dry
Instructions
Beat the cream cheese until light and fluffy. Beat in the Italian seasoning, mozzarella cheese, and Parmesan cheese.
Mix in half of the pepperoni slices, green onions, bacon, and pimientos.
Line a small bowl with plastic wrap. Spoon cheese mixture into bowl. Press mixture into bowl so that it takes on the shape of the bowl. Use the ends of the plastic wrap to wrap up the cheeseball firmly. Transfer the wrapped cheese ball to a cutting board and use your hands to shape it into a football.
Refrigerate for at least 2 hours and up to 48 hours.
Remove the cheese ball from the fridge and cover with remaining pepperoni, pressing gently to adhere.
Serve with pretzels, bread sticks, crackers, veggies, pita chips
Cake Batter Cheesecake Cheeseball
Ingredients
16 oz. cream cheese, at room temperature
1 cup unsalted butter, at room temperature
1 package (about 3 cups) Funfetti cake mix
Β½ tsp. vanilla extract
1 Β½ cups powdered sugar
1 Β½ cups sprinkles
Instructions
Using a stand mixer with a paddle attachment beat together the cream cheese and the butter until fully incorporated.
Add the cake mix, sugar, and vanilla extract and beat until fully incorporated.
Beat in Β½ cup sprinkles until somewhat evenly distributed.
Lay out a piece of plastic wrap and scoop the cream cheese mixture onto it.
Do your best to form a ball, then wrap up the ball in the plastic wrap. Do an extra layer of plastic wrap to help it keep its shape.
Freeze for about 2 hours.
Take the ball out of the freezer and unwrap.
Place the sprinkles in a low shallow baking dish or jelly roll pan (I find a plate too small).
Roll the ball in the sprinkles making sure you cover as much of it as you can.
Wrap the ball back up into some plastic wrap and place in the fridge.
If not serving that day, place back in the freezer and then take out an hour before serving to come up to room temperature.
Serve with assorted cookies or graham crackers
Sausage Dip:
-1 package breakfast sausage (I prefer hot, the rest of my family sage)
-1 brick of cream cheese
-1 can of Rotel
-(Optional) handfuls of shredded cheddar
-(Optional) cajun seasoning to taste
Brown sausage, then mix all ingredients. Serve warm with crackers or tortilla chips.
Loaded Roast Potatoes:
Preheat oven to 450. Boil water, add .5tsp baking soda per 2qt water along with couple tablespoons of salt. Boil potatoes ~10 minutes or until not quite soft. Leave to drain. Meanwhile, sautee bacon. Remove bacon to a paper towel, saving the bacon grease in the pan. Add a couple tbsp of vegetable oil if there isn't enough fat and bring to medium heat. Add garlic, thyme, and black pepper and sautee until fragrant (~2mins). Remove bacon/thyme fat mixture to a large bowl and add potatoes. Toss potatoes in infused fat, as you toss them a "mushy" layer will start to form on the outside of them. Once this has occurred, spread them on a baking sheet and bake about 40-60mins, turning potatoes once or twice.
This results in some ridiculously crispy roasted potatoes. I like to make a paste with butter, sour cream, cheddar, bacon, and chive and toss them in it but you can eat them as-is. Also makes a fine breakfast hash with some peppers and onions, the bacon, cheese, and a fried egg or two on top.
Based mostly on this recipe.
This sounds magical. What's the baking soda for?
it's mildly alkaline, so it helps break down some of the compounds in the potato. you get a starchy kind of paste on the surface that gets much more crispy when you do the roasting.
Not giving my lexington/memphis bbq sauce mashup totally away, but lets say the biggest secret ingredient is using unfiltered apple juice, instead of water when i mix and slow cooking the liquid off.
Come to thread asking for recipes. Tell everyone "I'm not giving away my secret recipe". Declare victory.
Chili
2 pounds stew beef
5 Ancho Chiles
7 Guajillo Chiles
10 Arbol Chiles
1/3 can Chipotle Chiles in Adobo Sauce
1 TBS Cumin
Salt and Pepper
Sear Beef. Roast dried peppers. Move to sauce pan, cover with water, and simmer until soft. Then blend a little at a time into puree. Pour over beef with cumin, salt/pepper, and chipotles. Add water to desired consistency. Bring to a low boil and then simmer for at least 45 minutes.
Shooter Sandwich
2 steaks. Volume is more important than weight here, they'll need to fit into the loaf. I used ribeye, but it's personal preference. Generally around 2 - 2 1/2 half lbs.
Round loaf of whole bread (I always get the sourdough at Wegmans)
Sliced cheese (can't have holes, so no Swiss. Otherwise, to your taste, I prefer provolone)
Buncha shallots, diced
10-20 oz mushrooms, diced
Mustard
Butter
Salt and Pepper
Illustration of how to cut the bread can be found here. Don't follow the rest of the recipe, I improved it.
Carefully cut the top quarter of the loaf off. This will later need to be replaced, hence the carefully. Pull out most of the insides, but leave the sides and bottom thick enough to withstand what you're going to do to it.
Dice up the shallots and mushrooms, saute them in butter until they're soft and most of the moisture is cooked off. Season with salt and pepper.
Season your steak and cook it to rare/medium rare (again, personal preference; the more you cook it, the less awesome it will be). I generally do it in a cast iron pan to get a really good sear on it. Let it rest.
While the steak is resting, line the inside of the bread with the sliced cheese. Don't skimp. Overlap, like roofing shingles. The point is to protect the bread from all the juicy goodness you're about to drop in there.
Slice the steak, on the thin side (less than quarter inch thick, if possible). This is where I diverge from traditional recipes; it is HARD to rip off bites of whole steak. If you slice it up, much easier to take bites.
Put about half the steak inside the bread. Doesn't have to be perfect. Top with the mushrooms and shallots, cover it with mustard, as well. Throw the rest of the steak on top of it. Line the top with more slices of cheese to protect the top of the bread as well.
Replace the top of the bread. Wrap everything up in parchment paper, and press it down yourself. Then wrap the parchment paper in aluminum foil.
What I do at this point is put it on a baking pan with a low lip, put a SECOND baking pan on top of it, inverted, and press it down. Then I put weights on top of it and put it on the floor in the backseat of the car. Then I drive to Blacksburg. Four hours later, I arrive, and have a snack for the tailgate. Bring a bread knife, slice it up like a pie and pass out delicious goodness.
Of all the fine ideas in this thread, THIS is the one I absolutely have to try. Thanks!
So I'm going to go half French here: That's way too damn much cheese.
There is no such thing.
When I order a sub say and it gets 4-5 pieces of cheese I ask for 2 at the most.
I'd say the cheese isn't the problem.
Correct it's the amount.
So, you're only half French?
BROWN SUGAR PIE
Tools:
6 tablespoons all-purpose flour
2 cups packed brown sugar
1 1/2 cups evaporated milk
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla extract
Directions:
Preheat oven to 400 degrees
In a saucepan, combine flour and sugar.
Stir in milk, butter, salt and vanilla.
Cook, stirring constantly, until mixture comes to a boil.
Pour into an unbaked pie shell.
Bake at 400 degrees for 5 minutes. Reduce heat to 350 degrees and continue baking for 25 minutes.
Let cool for 1-2 hours (otherwise it will be a bit runny/gooey.)
I'm gonna try this.
I have never had one before but I liked the brown sugar pop tarts.
My Canadian friend makes a pie very similar to this, but with maple syrup. It's delicious, and won a tightly contested bake-off that I would have won if I hadn't been lazy and made my own chocolate chess pie the night before instead of the same day. I won by a landslide the following year with a peanut butter-banana pie. I should probably find that recipe and throw it in this thread.
I notice the bake-off victories have gone to pies...
The Holyshit Burger, also called the "what the cluck?" Burger
Directions:
Prepare your favorite burger. Cooked just shy of perfection. Top with your favorite toppings (cheese, mushrooms, caramelized onions, etc) leaving lettuce and tomato aside for now.
Place ontop of chicken skin that has been stretched out over cutting board and patted dry. Wrap entire burger and toppings carefully with chicken skin. Once tightly wrapped dredge in egg and then your favorite, seasoned powder mix for fried chicken. Drop into fryer or pot of oil at fryer temp, make sure to keep eye on it so it doesn't unravel. Take out once golden brown and delicious.
Let oil drip off.
Put onto your favorite bun or bread with rest of you toppings and condiments.
Bite, pause, say "holyshit" and enjoy.
Buddy of mine used to eat chicken skin sandwiches as a regular treat. First time he got his cholesterol checked, it was so high that the doctor sent a clinician to physically find him to bring him in for treatment and more tests. They said it was the highest they'd ever seen, and that the people testing his blood were amazed at the amount visible after the centrifuge that separated things out. Needless to say, a diet of twigs, leaves and berries ensued.
All that said, that burger sounds better than good, but I usually eat all the skin with my chicken.
At Christmas, my wife makes these to give as gifts to our game group.
Oatmeal Cream Pies
Cookies
ΒΎ cup all purpose flour
Β½ tsp baking soda
Β½ tsp salt
ΒΌ tsp baking powder
Β½ cup butter, softened
Β½ cup peanut butter
Β½ cup granulated sugar
Β½ cup brown sugar
*Combine flour, baking soda, salt and baking powder in a medium bowl.
*In a large bowl combine butter and peanut butter, mix with electric mixer on medium speed until combined.
*Beat in butter and brown sugar until fluffy.
*Beat in egg and vanilla until just combined.
*Stir in flour mixture and oats until just combined.
*Chill dough about half an hour.
*Preheat oven to 350 degrees F or 176 degrees C.
*Drop dough by rounded teaspoons 2 inches apart onto cookie sheet.
*Bake for 8-10 minutes or until edges are light brown and center is set.
Filling
2 tsp hot water
ΒΌ tsp salt
7oz marshmallow cream
Β½ cup shortening
1/3 cup powdered sugar
*In a medium bowl, combine hot water and salt. Stir until salt dissolves. Add marshmallow cream, shortening and powder sugar and mix until combined.
*Spread filling on flat side of one cookie.
*Place flat side of second cookie over to make a sandwich.
Pizza Burgers
Mix ground beef, chopped pepperoni, chopped mushrooms, shredded mozzarella, grated Parmesan cheese, and bread crumbs together.*
Form into patties.
Heat oil in a heavy frying pan. When the pan is hot add burgers. Sear well then flip. Flip again. Top with provolone cheese. Cover until cheese melts.
Toast hamburger buns. Spread one side of bun with spaghetti or pizza sauce. Add burger and enjoy.
*You can also add a bit of sauce to the burger mixture. I have found when I do this, the burgers tend to fall apart when you try to flip them.
I'm a chili guy. I've won a couple of contests with my "Breakfast Chili":
MEAT:
1/2 pound bacon, chopped (don't skimp. Use a good quality kind)
2 tubes of breakfast sausage (typically I use one hot, one mild)
VEGGIES:
1 package of pre-diced potatoes (Simply Potatoes* worked pretty well for me. Feel free to chop your own if you got the time. You'll probably need to cook them more before adding to the pot)
1 Large red onion, diced
2 cans of black beans, drained
Approx. 42 oz of diced tomatoes
2 cans of green chilies (if you have the fresh stuff, use that)
3-4 cloves of crushed garlic
SPICES:
Chili powder
Cumin
Salt
Pepper
Smoked Paprika
Oregano
Cayenne pepper
Other spices/peppers/sauces to add heat (if desired)
OTHER:
Left over coffee
Maple syrup
Eggs
Cornbread waffles
Cook the various meats. If desired, cook some of the bacon extra crispy for additional garnish. Use some of the leftover grease to fry up the potatoes. As this cooks, put all the Veggies and Spices into a crock pot. I don't really measure spices, so remember you can always add more but can't take it away. Once the meats are cooked, add the meat to this mixture. Add roughly a 1/4 cup of coffee and 1/8 cup syrup. This stuff is needed to create some great depth and balance to the end product. Add more liquid of choice if desired (I like less liquid in my chili so between the coffee and the canned tomatoes it provides enough for me) Cook for at least 8 hours on low, 4 on high.
For best results, add scrambled eggs to the chili upon serving, although I've done this the day before and had the eggs mixed before refrigeration and they held up fine. I think this would be awesome with a fried egg added fresh, just never done it that way. Serve with the cornbread waffle. Garnish with crispy bacon, cheese, sour cream, or whatever else you want.
* not a sponsor
I assume you mean breakfast sausage here, right?
Damn, you're right. I edited it. Leg!
Its a recursive recipe.
To understand recursion you must understand recursion.
For Christmas morning, I make two versions of baked French toast. They are quite different, but in both cases you prepare the bread the night before and let it soak. The result is a wonderful breakfast that doesn't involve much prep time in the morning. (Both recipes are adapted from allrecipes.com)
Overnight Blueberry French Toast
16 oz loaf day-old bread, cut into 1-inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
2 cups fresh blueberries, divided
12 eggs
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 tablespoon butter
THE NIGHT BEFORE:
Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, beat the eggs. Add milk, vanilla extract, and syrup, whisk until thoroughly mixed. Pour over the bread cubes. Press bread into mixture. Cover and refrigerate overnight.
IN THE MORNING, about 90 minutes before you want to eat:
Preheat the oven to 350. Remove the pan from the refrigerator, allow to come to room temperature for 30 minutes.
Cover with aluminum foil and bake 30 minutes. Uncover, and continue baking 30 minutes, until center is firm and surface is lightly browned.
In a medium saucepan, dissolve 2 Tbsp cornstarch in 1 cup cold water. Add 1 cup sugar and bring to a boil. Cook 3 to 4 minutes, stirring constantly. Add remaining 1 cup blueberries. Reduce heat and simmer 10 minutes, until the blueberries burst. Stir in the butter.
Pour syrup over the baked French toast or serve on the side.
The wonder of this recipe is the reaction when the French toast is served. When you pull it out of the oven, you look at the top and think, "yeah, that looks pretty good." But when you slide the spatula under a slice and flip it over... well, see for yourself.
Pecan Praline French Toast
8 eggs
1 1/2 cups half-and-half
2 teaspoons vanilla extract
1 tablespoon dark brown sugar
1/4 cup butter, or more as needed
3/4 cup light brown sugar
1/2 cup maple syrup
3/4 cup chopped pecans
16-oz loaf baguette
The night before...
Slice baguette into 1-inch slices, enough to cover the bottom of a 9x13-inch baking dish (one layer only). Place in a large shallow bowl or 1-gallon Ziplok bag.
Beat eggs, then mix in half-and-half, vanilla, and dark brown sugar. Pour into bowl or Ziplok bag with bread and refrigerate overnight.
The next morning, about 45 minutes before you want to eat...
Preheat oven to 350. Place butter in a 9x13-inch baking dish in the preheating oven and allow to melt, about 5 minutes.
Swirl butter evenly over bottom of the baking dish. Sprinkle light brown sugar and pecans over the melted butter, then drizzle maple syrup evenly. Arrange soaked bread on top.
Bake in the preheated oven 35 minutes, or until French toast is cooked through and glaze forms on the bottom.
Anyone have chicken wing recipes not on a smoker? Cooking options are instapot, grill, oven pan of oil on stove.
My mom always makes these....
3 lbs chicken winga
6 TBS Louisiana style hot sauce (whatever your favorite brand is)
1 Stick melted margarine
Put wings in baking dish and bake at 325 for 35-40 minutes (until done). Place in bowl. Combine hot sauce and margarine. Pour over chicken. Cover and refrigerate for at least 3 hours. To serve, place wings in baking pan with sauce and bake at 425 for 10 minutes....
This recipe can be frozen.. Freeze before second baking
I haven't tried the sauce, but I have followed THIS RECIPE (link) for the baking and it's every bit as good as advertised to get the right texture.