Recent content by copper

No more lurking for me...time to break out the gourmet grilled cheese! Ingredients: Artisan bread (I prefer the Costco Olive Oil & Rosemary bread, but preferable one with moderately thick crust and a mildly light inside) Dubliner Cheese sliced 1/8 inch thick Inglehoffer Stone Ground Mustard...

Well, it's been a while since I've posted here. I've been refining this pasta recipe for some time now and I wanted to share it with everyone :chef: Start with two pounds Cappalletti pasta (Tortellini works as well). I get mine from Assenti's Pasta Co. here in San Diego, which has a /killer/...

Andy hit it on the nose, as I use Penzeys for the powder. It's true that this is a somewhat complex one, but it makes a mouth-watering chicken. However, I think I added an i onto Tandoor by mistake (I made the main post when I was a bit bleary).

Hi all, I wanted to share my tandoori chicken with everyone. This a /real/ slow cooker, typically over charcoal, a grill (if you don't mind running it open for 6 hours) or in an oven if needed. Do remember that this is /not/ the traditional Tandoori recipe! Usually it is an clay oven, where the...

Hi everyone, been a while since I've been around, but now that I'm moved in with my fiancee it's time to get back to lotsa cooking :) In the meantime, here's a recipe I just came up with out of the blue this afternoon while cooking some burgers (I posted the burger recipe in the better burgers...

Wow, what a perfect thread...I'm going to try a lot of these. Here's my primary burger blend for you all: Either all ground lamb or half and half with lean ground beef 1/2tsp. Curry Powder or Tandoori Powder per burger (this adds a real flavor to the whole endeavor - use either hot or sweet...

Hmm, marinating in coke? I like... I say #2...crossed with #1! First, take the ribs and the coke...put the coke in the bottom of an oven pan, then the ribs on a rack in the pan, and cover with foil. Put the oven at 235 and slow bake for 2 hours, turn them over just past halfway through...

Hmm...I haven't seen the method I use on here yet so I'll toss it out there. I beer bake steaks, then grill them over mid-high heat to crisp them. Take your oven, put it around 235-255 degrees, take a large baking pan and pour a good can or bottle of beer into the pan. Add a small wire/metal...

Thank you all, I'm glad you like it. I'd really like to know any input you may have on this once you try it :)

Gah! This looks so good! I must try it...but I've no slow cooker...is there something in the oven I can substitute for it? :sad: Hmm...this reminds me of my chocolate pudding cake... *goes off to post /another/ recipe today* :chef:

I'm glad you like, this recipe is one of my pride and joys :) The OJ adds a richness to the flavor actually along with the manufacturing cream. Interestingly enough, the heavier the cream the better for french toast, imo. It makes the batter richer and it also draws into the bread much better...

Well, going to post my first independent recipe on here. I'm assuming the "REC" means recipe... :rolleyes: Anyway, here we go! This recipe makes 4-6 slices of french toast, just increase the proportions for more. When you are ready to cook, heat skillet to about half heat (I don't know...

Ooooh, looks like a killer setup, BBQ Fish. What's that chicken recipe you've got going on that spit? :D Actually, if you've got some fresh fish to eat, here's a fun recipe for you on the campfire: Take 1 fish, gutted (and headless if you prefer) and totally de-slimed! Don't scale it though...

Wow, good looking recipe there. I'll give it a try. One thought, if you want to make caramel from scratch. Take 1/2 cup sugar, 1/2 cup water, boil in a small saucepan (I mean *small) until it carmelizes to a golden-brown. Remove from heat and quickly toss in 1/4 cup heavy cream and whisk...