TRT Recipe center

[Geoff]

i have had enough of all the recipes all over this place. i am going to try and put them all together. i will be placing those posts with recipes here.

Enjoy!!

this will be a work in progress. feel free to add some more!!

G~

Chili:

http://www.thereeftank.com/forums/sh...83&postcount=1

http://www.thereeftank.com/forums/sh...0&postcount=12

Cornbread:

http://www.thereeftank.com/forums/sh...15&postcount=4

http://www.thereeftank.com/forums/sh...6&postcount=27

Chicken:

http://www.thereeftank.com/forums/sh...08&postcount=3

from Spanky:

I got a great chicken recipe though! You'll love this one and it's easy.

Get a bag of honey/mustard pretzels, pound them out to make your coating for the chicken.

boneless, skinless, rolled and stuffed with garlic/herb goat cheese.

Dip in egg, dip in pretzel crumbs - and fry.

Fish:

http://www.thereeftank.com/forums/sh...96&postcount=1

Cocktail Sauce:

http://www.thereeftank.com/forums/sh...75&postcount=4

Relish:

http://www.thereeftank.com/forums/sh...0&postcount=14

Deserts:

http://www.thereeftank.com/forums/sh...93&postcount=3

http://www.thereeftank.com/forums/sh...77&postcount=1

http://www.thereeftank.com/forums/sh...26&postcount=5

Hot Toddy:

http://www.thereeftank.com/forums/sh...3&postcount=20

Arthropods. ;D

http://www.fernbank.edu/museum/ScorpionScaloppini.html

web sites:

http://www.chili.org/recipes.html

[Casey]

Thanks G!

[Geoff]

of course here are some more.

Cole Slaw:

http://www.thereeftank.com/forums/sh...28&postcount=7

Ribs:

http://www.thereeftank.com/forums/sh...3&postcount=17

Tartar Sauce:

http://www.thereeftank.com/forums/sh...3&postcount=40

Fish:

http://www.thereeftank.com/forums/sh...3&postcount=26

Corn Pone:

http://www.thereeftank.com/forums/sh...85&postcount=3

http://www.thereeftank.com/forums/sh...13&postcount=4

Cookies:

http://www.thereeftank.com/forums/sh...6&postcount=10

http://southernfood.about.com/od/nob...r/bl90710a.htm

Chai Tea:

http://www.thereeftank.com/forums/sh...1&postcount=27

Steak:

http://www.thereeftank.com/forums/sh...44&postcount=2

i think that is most of them.

i think Perry is king of food.

G~

[skeety]

wow. With the move back, I wouldn't think you HAD this much free time...but wow. hahaha

(btw...as an OCD freak, while I kid, I'm actually very glad you did this! hahaha)

[VWD]

Originally Posted by Casey

Thanks G!

Casey you need to

[rangerfan]

yes i am also i have been wantign to see everyones recipes, i think it is neat how food changes jsut by where you live, it is sometimes refreshing to cook something in a different way, how about a trt cookbook to go with the calender???

[Geoff]

some more.

Cheesecake:

http://www.thereeftank.com/forums/sh...69&postcount=7

Cranberry Relish:

http://www.thereeftank.com/forums/sh...2&postcount=11

Citrus Carrots:

http://www.thereeftank.com/forums/sh...2&postcount=19

String Bean Casserole:

http://www.thereeftank.com/forums/sh...31&postcount=5

Cookies:

http://www.thereeftank.com/forums/sh...77&postcount=1

http://www.thereeftank.com/forums/sh...26&postcount=5

CC cookies:

http://www.thereeftank.com/forums/sh...9&postcount=15

Raspberry modification for CC cookies:

http://www.thereeftank.com/forums/sh...2&postcount=32

More Chillis:

http://www.thereeftank.com/forums/sh...34&postcount=1

http://www.thereeftank.com/forums/sh...48&postcount=3

http://www.thereeftank.com/forums/sh...1&postcount=21

Loaded Deserts:

http://www.thereeftank.com/forums/sh...11&postcount=1

http://www.thereeftank.com/forums/sh...64&postcount=2

Thai Recipes:

http://www.thereeftank.com/forums/sh...65&postcount=9

http://www.thereeftank.com/forums/sh...5&postcount=12

http://www.thereeftank.com/forums/sh...9&postcount=41

Baklava:

http://www.thereeftank.com/forums/sh...8&postcount=48

Corn Dogs:

http://www.thereeftank.com/forums/sh...44&postcount=2

Banana Bread:

http://www.thereeftank.com/forums/sh...6&postcount=97

Brownies:

http://www.thereeftank.com/forums/sh...5&postcount=93

CC cookies: a fun one

http://www.thereeftank.com/forums/sh...4&postcount=91

Texas Sheet Cake:

http://www.thereeftank.com/forums/sh...2&postcount=90

Margarita:

http://www.thereeftank.com/forums/sh...5&postcount=22

Ancient Corn Bread: from fishdaddy

Here's a historic recipe for Stone Ground Corn Meal Cornbread, from The Museum of Appalachia:

1 egg
1 teaspoon baking soda
2-1/2 cups cornmeal or enough to thicken batter
2 cups buttermilk
1 teaspoon salt
1 tablespoon butter
Bake at 400f about 15-20 minutes.

Of course, this must be baked in a greased iron skillet!

Dick

Sour Cream Blueberry Coffee Cake: from Minnreefer

¾ cup butter
1 cup sugar
2 eggs
1 cup sour cream
2 ½ cups flour
1 tsp salt
1 tsp soda
2 cups fresh or frozen blueberries
TOPPING:
½ cup sugar
1,/2 tsp cinnamon

Cream butter and sugar, add egg and sour cream. Stir in dry ingredients and fold in the blueberries. Sprinkle with the topping. Bake at 350 degrees for 40-50 minutes.

Pecan Carmel Rolls: from Minnreefer

1 loaf frozen bread dough (white and thawed)
4 tbs butter melted
¼ cup brown sugar
2 tsp water
2 tsp light corn syrup
½ cup pecan halves
Cinnamon
¼ cup brown sugar

Allowed thawed dough to rise until nearly doubled. Brush 9X9 pan with butter. Combine 2 tbs butter, ¼ cup brown sugar, water and corn syrup and spread in pan. Sprinkle with pecans. Roll out dough to a 16X12 rectangle. Brush with remaining butter and sprinkle with brown sugar and cinnamon. Beginning from the longest side, roll in jellyroll fashion, pinch to seal edges. Cut into 15 or 16 pieces and place on brown sugar mixture in pan, cover and let rise until double in size. Bake at 350 for 20-25 minutes.

[Geoff]

Still going!!!

Beef Stroganoff: care of Spanky

1 1/2lb ground sirloin (or just the regular WinnDixie package size)
Brown burger with onion and bell pepper.

Add two cans of DelMonty 'original' canned tomatoes.

1 tsp sugar.

Boil the big package of "hearty" egg noodles.

Add to the browned burger and stir.

eat.

Crock Pot Recipes: just disregard the off topic reef stuff.

http://www.thereeftank.com/forums/sh...37&postcount=3

http://www.thereeftank.com/forums/sh...32&postcount=4

http://www.thereeftank.com/forums/sh...28&postcount=7

http://www.thereeftank.com/forums/sh...40&postcount=9

http://www.thereeftank.com/forums/sh...5&postcount=18

http://www.thereeftank.com/forums/sh...4&postcount=19

Fish:

http://www.thereeftank.com/forums/sh...96&postcount=1

Desert:

http://www.thereeftank.com/forums/sh...5&postcount=10

i think that is most of them. phew

should i just save everyone the trouble and make this sticky?

G~

[Geoff]

This is what is for dinner tonight:

salmon steaks
dijon mustard
various italian spices (mainly tarragon, and basil) be creative

rub the salmon steaks completely with the dijon mustard
mix the italian spices together on a large plate
lay the dijon covered salmon steaks in the plate with the italian seasoning, making sure to cover the steaks. do this on both sides.

sear the steaks in a hot frying pan for at least a minute (but not more than a 90 seconds). do this on both sides. be carefulll when flipping, it breaks apart fairly easily.

preheat oven to 350F

put the steaks in an oven for between 5 and 10 minutes. i actually like to cook it for about 3-4 minutes, but i like it pretty rare. a regular pan is fine.

G~

[saltwater_wannabe]

Here's a really good recipe for Pork Baby Back Ribs that I make a few times during the summer (or whenever ribs go on sale). You can also use Pork Spare Ribs for this recipe - the only thing that's different is the way they are baked. I'll point out the difference in the recipe.


2 racks of Baby Back Ribs, thawed
large sheet pan (with sides)
aluminum foil
McCormicks's Pork Rub
bottle of your favorite BBQ sauce

Start by removing the membrane from each of the racks of ribs. Using the Pork Rub, cover both sides of each rack and lay meat side down on a baking sheet. You can let them site for a minute or two on the counter or 4 hours in the fridge. Once your ready, preheat the oven to 325* and place the ribs on a rack in the middle of the oven for 2 hours or until you can pull the bone cleanly from the meat. Let the ribs rest and fire up your grill. Once the grill is warm, put the rib racks on and smother them in your favorite sauce (I like Sweet Baby Ray's for this). I like a little char on my ribs, but to each their own. Once they are hot and gooey with the sauce, they are ready to eat.

[cath]

I don't see any for oatmeat

I may have to check later tonight....

[Twitterbait]

Here are 2 easy holiday candy recepies for Fantasy Fudge and my moms Buttery peanut brittle:

Fantasy Fudge

3 c sugar
3/4 c margarine
2/3 c can milk
1 12 oz pkg (2cups) semi-sweet choc. chips

1 jar marshmallow creme
1 c chopped nuts
1 tsp vanilla

combine, sugar, margarine and milk; bring to a rolling boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly, ( mixture scorches easily). Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, nuts, and vanilla' beal until well blended. Pour into a greased 13 x 19 in. pan or pie plate. Cool; cut in squares.


Buttery Peanut Brittle

2 cups sugar
1 c light corn syrup
1/2 c water
1 c butter or margarine
2 c peanuts, chopped or at least halves
1 tsp soda

Heat and stir sugar, syrup and water in 3 qt saucepan till sugar dissolves. While syrup boils, blend in butter; Stir often after it starts cooking ( it scorches easy). Add nuts at soft crack ( when it is just! starting to get hard or brittle in the cup of cold water that you drop the sample into -or- 280 degrees). Stir constantly to hard crack (295-300 deg.) and then remove from the heat. Quickly stir in soda and it will foam up as you blend it in. Mix well pour onto cookie sheet that has and quickly smooth out with spoon etc. to make is thin as wanted. Let cool a little and lift from pan as soon as possible. when cool enough to handle it will break into pieces easily. makes abt 2 1/2 pounds.

[Geoff]

Originally Posted by cath

I don't see any for oatmeat

I may have to check later tonight....

sorry, i did not see any during all of my searching. i do admit that i seem to have come across a search problem. i could not go beyond about 2003. do there may be more recipes earlier than 2003. i will play with that later.

i do have your chilli and bourbon ball recipe.

G~

[Casey]

Bourbon balls yumm

[jlscrug]

Geoff,

You had enough blood sausage and cold chicken yet? At least when you get back you will be able to go out to eat after 6:00pm