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Your Best 'Crappy' Recipe
"cshenk" > wrote in message news:... > "Sqwertz" wrote > >> What's you best recipe that would gross out Bryan "Food Slob" Simmons? >> C'mon, you know you have at least one! ;-) > > LOL! Well, almost everything I posted when he first joined! > > Here's a set of 6 guarenteed to upset or delight (dependiong on item) > almost everyone here! > > > ---------- Recipe via Meal-Master (tm) v8.05 > > Title: Xxcarol's Sock Stock (Fish) > Categories: Xxcarol, Soups, Low-fat, Japanese > Yield: 12 Servings > > 2 lg Cotton tube socks > 3 lb Fish bones/heads/tails/fins > 2 Sliced carrots > 2 md Sliced onions > 2 Sliced stalks celery > 1 Bay leaf > 2 Crushed garlic cloves > 6 Peppercorns > 1/2 ga Water (or more) > > Ok, Socks! Yikes! What's she up to now? I aint eatin socks! > > No dear. The socks are clean (never been worn) bought just for holding > delicate fishbones. I tuck as much as comfortably fits then pin it > closed > and use it to make sure the bones dont get lost in the food. > > Now the stock above is a sample basic fish stock. How much water is > added > depends on how strong you want it. I would start with 1/2 gallon. Many > people also add a cup of white wine to this. Me, I add shoyu (soy sauce) > and chinese 5 spice or ginger. Frequently I add seaweed shredded and then > use this in place of my basic dashi. > > From the kitchen of: xxcarol From: Carol 05 Sep 98 > From: Greg Date: 08-10-00 Cooking > > ----- > > ---------- Recipe via Meal-Master (tm) v8.05 > > Title: Crock-O-Magic > Categories: Low-fat, Soups, Xxcarol, Crockpot > Yield: 8 Servings > > 1 ea Whole leek, wash and chop > 1 ea Leftover lettuce, chop > 1 ea Fistfuls of leftover cabbage > 2 ea Chopped leftover carrots > 1 ea Wilting potato, chopped > 1 ea Fistful leftover lima beans > 1 ea Leftover yellow/green squash > 1 ea Leftover turnip, chopped > 1 ea Almost overripe tomato, chop > 1 ea Apple, wilting, remove bad > Spots and chop > 1 ea Fistful dry rice or 1 cup > Cooked rice > Water to cover > > This is true magic. Its called making food that you will like, out of > leftovers you would otherwise toss out. This recipe is spawned off of > one > popular in the depression era. The trick is to toss everything you have > about to be no longer usable, into the crockpot and then cover with water > and slowcook it for 12 hours on low. > > This one also takes well to the addition of leftover ribs, or just the > leftover rib bones for flavoring. > > Nutritional information: Low fat, low sodium (pending on additions > made), > sugar-free. > > Serve with a small portion of smoked salmon salad on stone ground wheat > crackers and a glass of iced tea. > > From the kitchen of: xxcarol Date: 01-16-00 > Cooking > > ----- > > ---------- Recipe via Meal-Master (tm) v8.05 > > Title: Xxcarol's Southern Chili > Categories: Chili, Xxcarol, Diabetic, One dish > Yield: 10 Servings > > 3 lb Beef, inexpensive cut 'steak > 1 sm Bag dry kidney or red beans > 1 ea Fistful black eye peas (dry) > 1 ea Fistful black beans (dry) > 24 oz Contadina tomato sauce > 24 oz Contadina stewed tomatos > 2 c Water > 2 c Rough chopped onions (2 lg) > 2 ea Green peppers, chopped rough > 1 ea Yellow summer squash > 1 ea Green zucchini > 1/2 c Califlower bits (stems too) > 1 ea Fistful fresh green beans > 3 tb Chili powder (or more) > 1 tb Black pepper > 1 ts Cumin or comino seeds > 1 ts Hot sweet red pepper > > Ok, one of the hardest to type up, is my famous/infamous *Southern* > chili. > > Fact is, I have never made it the same twice, and I've never really > measured anything I put in it. I have attempted to list the most common > forms, but any one item you see listed, other than the beef, beans, and > tomato, and spices, is optional. It will *not* taste right without some > of > the optional stuff though. Feel free to add extra things not listed, > such > as I often toss in some fresh tomatos, a handful of cooked butter beans, > worstershire sauce, olives, a radish or so, a bit of finely cooked pork > (shred first). In fact, almost anything lands in there! > > Ok to start, this was designed for *long time* cooking over the stove in > a > cast iron 'big as they make'em' deep frypan. Its best made that way. > Requires frequent addition of water as it cooks. > > Take the beef, inexpensive cut works as well or *better* in this dish. > Should be the big 'chunks' probably with bone in, not overly marbled but > with some fat about it. Now slice that to bite sized bits. You want > something simular to a stroganoff beef strip. Cut across the grain so it > cooks more tender. > > Chop all the veggies, but dont worry about making them very small > choppings. 'Mincing' not required. I like to be able to tell what I am > eating. > > Put the ingredients in, pretty much same order as listed. If you run out > of space, stop. If you have more space, add optional things and more > water. > > Now, cook (covered) on LOW for 12 hours at minimum. Tilt the lid if it is > more than barely bubbling. > > From the kitchen of: xxcarol 09-20-99 > Recipes > > ----- > > ---------- Recipe via Meal-Master (tm) v8.05 > > Title: Xxcarol's Sardine Snack Attack > Categories: Xxcarol, Japan, Seafood, Snacks > Yield: 1 Cup > > 1 c Dried sardines - niboshi > 2 tb Shoyu (soy sauce) > 1 tb Sake > 1/2 ts Lemon juice > > These little fellers are sold all over the place here in Sasebo! This is > the munchie of the pacific when one is tired of rice crackers. Serve them > with beer for a football game and watch'em disappear! > > 'Toast' the sardines in a good heavy dry skillet for a few seconds then > combine the rest and add it. Cook a few seconds longer until the liquid > is > absorbed then serve. > > Note: I actually use Mirin and omit the extra sugar and the lemon. > > From the Sasebo Japan kitchen of: xxcarol > > ----- > > ---------- Recipe via Meal-Master (tm) v8.05 > > Title: Xxcarol's Squidly gritty kim chee > Categories: Xxcarol, Squid, Easy > Yield: 4 Servings > > 4 ea Squid, cleaned, whole, small > 1 c Precooked grits > 1/2 c Kim chee, hot > 1/4 c Chopped mushrooms > 1 ts Black ground pepper > 1 ts Patis > > In Eastern Asia, squid (also called Calimari in Europe) is often stuffed > and then baked whole, or it may be steamed or deep fried. This recipe > comes > from living in Japan where whole squid is one of the least expensive > meats > one can get. The treatment here is a 'fusion' cooking born of me being > out > of rice one day. > > Clean the squid (directions in many other recipes and wont repeat them > here) then set aside. The size of the squid should be with a 2-3 inch > long > cavity for stuffing but bigger squid also work well. > > Mix the leftover cooked grits with the kim chee and mushrooms. Lightly > pack > the squid with this. If there is a bit leftover of the stuffing, thats > just because you used a slightly smaller squid. Not to worry, save it > for > something else later. > > Next, sqizzle a little patis over the outside and sprinkle with the black > pepper. It is now ready for steaming or baking. If baking, > you may want > to brush with olive oil before the patis and black pepper. Due to the > conditions of Japan (electrical cost of oven use) and the kitchen > available > at the time of making this one, steaming was the preferred method. > > If you wish to deep fry this, omit the patis and black pepper. Add them > after it comes out of the deep fryer. > > How hot is this? It depends on the kim chee used. I use a hot one so > the > grits were used to cut it to more child acceptable levels. A more > traditional version uses leftover rice in the same proportion. > > Optional additions: Umm, havent added any with this version. I have > however had the patis be replaced with mirin (rice cooking wine). > > Serving suggestions: This makes a very easy dish, with one squid per > person. It looks prettier if deep fried. If steaming, add 1/2 cup per > person being served, of fresh carrots to the steamer. Baby carrots look > prettier, but chopped bigger ones will work. You will want to serve this > as an appetizer to enter a main fancy meal, or with a soup and fresh > fruit > for a light lunch. > > From the Sasebo Japan kitchen of: xxcarol 1 October, 2005. > > ----- > > And the piece-d-la-resistance? Eating crushed caterpillars wrapped in a > tortilla... > > > ---------- Recipe via Meal-Master (tm) v8.05 > > Title: Xydon's caterpiller buns > Categories: Xxcarol > Yield: 4 Servings > > 1 lb Shrimp meat > 1 ea Avocado > 8 oz Clam meat > 1 ea Small onion, chopped fine > 4 sm Tortilla, white flour > > Cook the shrimp in boiling water and shell, then mix all the rest sans > the > torillas and place in a blender and blend smooth. > > Spread over the tortillas and roll them up then eat! > > Optional addition: Salsa, a second avocado, a single long thin green > onion > blade all along the tortilla. > > From the kitchen of: xxcarol via Don, 14May2005 > > ----- > > . |
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