Secret Recipes, post yours here (for Vlap)

[lisacsco]

If you want to share your secret recipe, post away!!

I have a simple one that people go crazy for in pot lucks:

Meatballs

1 Bag of meatballs from Sams (heat up in nuker)
3 jars of Heinz Chili Sauce
1 18 oz jar of grape jelly
I spoonful of horseradish sauce (optional)

pour chili sauce and jelly in crock pot set on low. Stir together till jelly melts. Add horseradish if wanted. Add warmed meatballs. Cook in crock pot 6 hours. Eat.

You could actually add something you might like to the recipe, like a spice or pepper flakes if you wanted and make it YOUR secret :)

 

[bbq bubba]

I have several.............but their a secret!!! lol

 

[richtee]

OK...OK. My "I can sell all I want but usually eat it" jerky secret.
Basic recipe
Cumin
Celery salt
Soy Sauce
T.Q. to weight
Smitty's, or hot pepper flakes
CBP
Onion
Garlic... and

A heavy red wine. Enough to cover amount of jerky.

 

[bigal]

I DO NOT WANT THIS OUT!!! But anymore I only use k.salt & c.pepper on my briskets! Crazy, I know.....but there it is.

The only secret that I have is that I love my wife and kids! Don't tell them that!

Oh, and I suck and guitar hero III.

 

[lisacsco]

 

[lisacsco]

LOLOLOLOLOLOL

 

[cowgirl]

Great idea Lisa!

Here is my favorite BBQ shrimp recipe.
Spicy peel and eat shrimp

2 lbs shrimp with shells
2 slices bacon, chopped
2 TBs dijon mustard
1 stick of butter
1/4 tsp dry basil
1 tsp black pepper
2 cloves garlic, minced
1/2 tsp tabasco or to taste
1/2 tsp chili powder
1/4 tsp dried thyme
1/2 tsp dried oregano
1 TBs liquid crab boil

Fry bacon until crispy, add all but shrimp. Let the sauce simmer 5 minutes.
Place shrimp in baking dish, pour sauce over top, stir to coat.

Bake 375 degrees for 20 to 25 minutes, OR cook on covered grill or smoker
(stirring once or twice) until shrimp turn pink.

Peel and Eat!
These are messy but good. Serve with a crusty garlic bread to soak up the sauce.

 

[richtee]

oooooooooooo :{)

 

[cowgirl]

Heck, give me a glass of wine and I'll tell ya all of my secrets.

 

[richtee]

Promises, promises...

 

[vlap]

I will post one for redfish tomorrow... Brought a 24" red home for dinner tonight. Funny part is that was the smaller fish my buddy caught. I got a 26" red and had him take it for his family..

Great thread Lisa. seeing it brought a smile to my face.

 

[smokin' joe]

The meatball recipe sounds interesting Lisa. How do you serve them? Like a meatball sandwich? or do you put toothpick in them and eat right from the pot?

Also how sweet to they get with the jelly? I was thinking orange marmalade or someother type of preserves?

Just picking your brain.

 

[lisacsco]

I was hoping it would :)

 

[lisacsco]

They are appetizers (<~~~that spelling doesnt look right), I dont think they would be good on a sandwich. The chili sauce and the jelly work perfectly, a little sweet with some zip. The horseradish would take out more of the sweet. But the sweet is not over powering at all. And 18oz jar is small. You can adjust this whole recipie to your liking, you cant mess it up. I dont know about the orange marmalade, but if it sounds good to you then go for it :)

I tried laying out toothpicks and someone said, where is a spoon?? :) the toothpicks took too long.

 

[goat]

And your favorite is?

 

[vlap]

Lets see a nice Merlot with dinner then a 20 year old port?

 

[cowgirl]

Heheh...it's a secret.

Vlap, the merlot sounds wonderful.....I imagine the 20 year old port would be nice too, I've never had the pleasure of trying it.

 

[shellbellc]

I do the chili sauce and grape jelly in the crock pot, but I substitute lil' smokies (small smoked sausages). Everyone LOVES them. They are also toothpick apps...

 

[shellbellc]

OK, hubby and I have promised that we both have to eat this. If just one of us did we'd have find temporary housing!

I had a creamy garlic soup at a restaurant one time and this is my version of it. I'd really like to make it ahead of time and let it reduce so it's a little thicker, but it never makes it. If I make this for a Sunday football game at the VFW, it's gone in minutes. BTW, I wrote these directions for my husband who was making it New Years Eve 1999, I was stuck at work waiting for the end of the world to happen.

Garlic soup

5 heads of garlic
3 boxes of chicken broth
1 pint of heavy cream
Salt & pepper to taste (I use white pepper)
Fresh grated garlic

1. Pre-heat oven to 350
2. Take 3 heads of garlic and cut top off, then separate into individual cloves. Leave just individual skin on the cloves. Place in tinfoil (doubled) and drizzle with olive oil. Fold tinfoil up over the top like a bundle and place in oven. I usually start checking it around 20 – 25 minutes.
3. Take 2 other heads of garlic and peel and separate. This needs to be minced. The easiest way to do this is with the chopper. When roasted garlic is done, take it out and let it cool. I test it by taking a sharp knife and sticking it through the skin, if it goes into the garlic with no pressure, it’s done.
4. Start sautéing the minced garlic in olive oil. After about 5 minutes or so, I add the roasted garlic and let it all cook until the minced is tender. I do this over like medium low so it doesn’t brown. If you want to, after the garlic is cooked, sprinkle it with flour. This will be kind of like a rue that will thicken it some later (just like doing creamed dried beef).
5. Add one of the boxes of broth, and bring the temp up and let it boil for a few minutes.
6. Take the soup in small batches through either the food processor or blender. I get out a big container or bowl to put the pureed soup into until the cook pot is empty. I usually run the pureed soup through a strainer when putting it back into the pot. I then run that thick garlic from the strainer back through the blender.
7. Add two other boxes of chicken broth and cream. Do not boil again.
8. Add fresh grated Parmesan to bowl and ladle soup over top of cheese. (There are many ways you can use this soup, we’ve put it over potatoes, dipped hot fresh bread in it, and used it instead of Alfredo sauce over noodles with cooked chicken breast pieces).

 

[vlap]

That looks like a recipe that comes from an aphrodisiac cookbook I have. Yes garlic is one. This recipe included a few other ingredients as well. A stale piece of french bread on the bottom which you crack an egg onto then ladle the boiling soup over. Then broil.

It does not have the cream in it either.

I love garlic soup. Enjoy!!