Recipes On Rails: New Recipes using sugar, brown

Bocci's Barbecue Sauce

Wed Jan 07 08:35:28 UTC 2009

Ingredients:

4.0 clove Garlic
2.0 each Onion or one large, quartered
45.0 gram butter
900.0 gram catsup
150.0 gram sugar, brown
100.0 gram Teriyaki Marinade See Recipe
1.0 teaspoon Chili powder
1.0 tablespoon Dijon Mustard Powder

Instructions:

To peel garlic, process in TM, at speed 4, reverse, for 7 seconds to loosen the skin. Cut garlic in half, root to tip. Remove the center germ or sprout if green. Process the onion and garlic in the TM at speed 5 for 7 seconds.

Add the butter and process for about 15 minutes at speed 1 at 100C

Insert butterfly, and add remaining ingredients. Process at speed 3 for 5 seconds to integrate everything. Process for 45 minutes at stir speed at 100C

Reserve any leftovers in a sealed glass jar in the refrigerator, should keep several weeks.

Servings: 0
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/635-bocci-s-barbecue-sauce

Swedish Meatballs

Wed Jan 07 09:03:30 UTC 2009

Ingredients:

2.0 each Egg large
120.0 gram Cream, Heavy
2.0 each Bread Slices, cubed
500.0 gram Veal, ground
2.0 each Shallots Large, peeled
0.0 teaspoon Nutmeg, ground fresh grated
0.25 teaspoon allspice ground
0.25 teaspoon Pepper, Black ground
2.0 teaspoon sugar, brown
1.0 tablespoon salt
2.0 teaspoon Baking Powder
500.0 gram Ground Chuck
2.0 cup oil, vegetable for frying

Instructions:

Use a good quality sliced bread. Remove the crusts and cube the bread.

Place the bread, cream and eggs into the TM.

Process on speed 4 with butterfly for 10 seconds. There should be no big clumps. Pour out of TM and reserve. No need to wash bowl.

***Note, this bread and milk type of mixture is called a panade.

Remove butterfly and add quartered shallots.

Process shallots for 7 seconds at speed 8. Stop midway and scrape down.

Add veal, nutmeg, allspice, pepper, brown sugar, salt and baking powder.

*** Do NOT use butterfly (disregard picture showing it in TM)

Process at speed 4 for 2 minutes, scraping bowl midway.

Add the panade (reserved bread and cream mixture) and process for another minute at speed 4.

Turn veal mixture into a bowl and add beef. Mix with a spatula, by hand, until uniform. You do not want the beef integrated with the TM as that would affect the texture.

Shape into 1 inch (2.5 cm) meatballs.

Heat oil in a large frying pan (I use a #12 cast iron pan). Adjust the amount of oil based on the width of the pan. Heat oil to 350F (175 C) and place balls in one at a time. Fry for about 7 minutes till brown all around, turning as needed.

Remove with a slotted spoon or spyder

For an appetizer, place balls in sauce and serve. In picture, I made pasta, tossed the pasta with the sauce, and served the meatballs on top. Nice variation from the Italian version.

Servings: 6
Prep Time: 1 hour and 15 minutes
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/634-swedish-meatballs

Swedish Meatball Sauce

Wed Jan 07 09:24:17 UTC 2009

Ingredients:

2.0 tablespoon butter
3.0 tablespoon Flour, all-purpose
750.0 gram Stock, Chicken
2.0 tablespoon sugar, brown
125.0 gram Cream, Heavy
1.0 tablespoon Lemon Juice

Instructions:

Add butter, flour, stock sugar and salt and pepper to taste to the TM bowl. Process at speed 5, temp 90C, for 12 minutes.

Stir in the cream and lemon juice.

Servings: 6
Prep Time: 1 hour and 15 minutes
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/633-swedish-meatball-sauce

Teiglach / Teyglach / Taglach / Taiglach

Tue Jan 06 05:58:39 UTC 2009

Ingredients:

Dough
1.0 pound Flour, all-purpose
1.0 teaspoon Baking Powder
1.0 teaspoon ginger, ground
1.0 teaspoon cinnamon, ground
1.0 pinch salt large
6.0 each Egg
3.0 tablespoon Oil

Syrup
1.5 pound honey
0.5 cup water
2.25 cup Sugar
0.75 cup sugar, brown

Instructions:

Weigh out the flour in a food processor bowl, and add the dry ingredients.

Mix briefly to distribute the spices. Add the eggs and oil and process till dough comes together. It should be a little sticky.

Divide dough into workable pieces, and roll out into a rope about 3/4 inch thick. Push down in the middle of the rope to make a valley.

Add some chopped walnuts to the valley.

Pinch the dough closed over the nuts and roll some more to tighten the rope. Cut into 3/4 inch pieces.

Roll the pieces between your palms to make little balls.

Place the syrup ingredients into a large pot and bring to a boil.

When the syrup reaches a boil, add the dough balls.

Boil the balls until they turn a mahogany brown. Add water if necessary to thin syrup.

Carefully pour Teiglach and syrup into a container and cool.

Servings: 20
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/623-teiglach-teyglach-taglach-taiglach

Fajita Marinade

Tue Jan 06 23:46:13 UTC 2009

Ingredients:

0.5 cup Oil, Grapeseed
0.33 cup Soy Sauce
4.0 each scallions (green onions)
3.0 clove Garlic
1.0 each Lime Juice only
1.0 pinch Pepper, Red
0.5 teaspoon Cumin ground + to taste
3.0 tablespoon sugar, brown packed

Instructions:

Assemble ingredients.

Mix everything in a blender till smooth.

By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/543-fajita-marinade

No-knead Multi-grain Bread

Wed Jan 07 07:13:50 UTC 2009

Ingredients:

Dry Ingredients
2.9 pound Flour, all-purpose
0.5 pound Multigrain blend
0.16 pound Rice, Brown cooked
15.0 gram Yeast

Liquid Mixture
0.16 pound Cracked Wheat
2.45 pound water
0.16 pound sugar, brown
45.0 gram Buttermilk Powder
0.25 pound honey
23.0 gram salt

Instructions:

Soak the cracked wheat in the water overnight.

Add remaining Liquid Mixture ingredients to the cracked wheat and water, mixing till the ingredients disolve.

Mix the dry ingredients together to distribute the rice and yeast.

This can be done right in the dough box.

Pour the liquid into the dry mixture

Mix the dry and liquid mixtures, following the detailed instructions for the no-knead baguette.

After 20 minutes, stretch the dough, following following the detailed instructions for the no-knead baguette.

After another 20 minutes, stretch the dough again.

After yet another 20 minutes, stretch the dough yet again.

Let dough ferment for 2 and a half hours. It should raise nicely.

Turn the dough out onto a table, size and shape. In the picture there are eight 5 oz. rolls. If you make such rolls out of the entire dough, you should get about 21.

Or, you can shape them, and put them in a loaf pan. These are 2 pound loaves, but the pans are a little bigger. If you go about 1.65 pounds, you should get about 4 loaves.

Allow to raise till doubled in bulk, about an hour.

Spray the dough with water, and sprinkle with poppy seeds.

Bake in a pre-heated 350 degree oven, time appropriate to the size being baked. The rolls took about 20 minutes, the bread about 40. Turn out onto a rack and cool.

Servings: 4
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/507-no-knead-multi-grain-bread

Barbecured Baked Beans

Fri Jan 02 09:36:21 UTC 2009

Ingredients:

Beans
1.0 pound Beans, Cannellini picked over
2.0 clove Garlic
1.0 teaspoon salt
some water to cover by 3/4 inch

Sauce
1.0 each Onion finely chopped
1.0 stalk Celery finely chopped
2.0 clove Garlic minced
0.25 cup oil, vegetable
1.0 jar Tomato Sauce
0.25 cup sugar, brown
0.25 cup molasses
2.0 teaspoon mustard powder
3.0 tablespoon Worcestershire Sauce
1.0 teaspoon salt
1.0 teaspoon Thyme fresh, minced fine

Instructions:

Bring the water to a boil. Put beans in a pot with the salt and garlic. Cover with the boiling water to a depth of about 3/4 inch above the beans. Place in a preheated oven to 250 for about 2 hours, or just short of tender. Add water as needed to keep beans just covered.

While beans cook, saute onion and celry in the oil over medium heat. When onion becomes translucent, add the garlic and cook a little longer.

Add the tomato sauce, brown sugar, molasses, mustard, Worcestershire, salt and thyme.

Simmer for about 30 minutes.

When the beans are real close to tender, drain them, but reserve the liquid.

Stir the sauce into the beans and return to the oven at 250. Check every 15 minutes and add some of the reserved bean liquid to thin as desired. Continue cooking till the beans are totally cooked and tender.

Servings: 8
Prep Time: 3 hours
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/494-barbecured-baked-beans

Bananas Foster

Thu Jan 01 21:02:32 UTC 2009

Ingredients:

Default
0.25 cup butter
0.25 cup sugar, brown
4.0 each Bananas
0.5 teaspoon Cinnamon
0.5 cup Banana Liquor
1.0 cup Rum, White

Instructions:

Melt butter in chafing dish or large skillet. Add brown sugar and
blend. Add bananas and saute. Sprinkle with cinnamon. Now pour the
banana liqueur and the rum over the bananas and ignite, basting with
the flaming liquid. Serve over ice cream when flame has died.
Serves 4.

Note: New Orleans chefs love to flambe things like Crepes Suzette,
Cherries Jubilee, and Sweet Potato Brulee. The original recipe for
Bananas Foster was created for one of Brennan's regular patrons named
Richard Foster--it is recognized today as the crowning glory to an
incomparable "Breakfast at Brennan's."

Source: "The Little New Orleans Cookbook" by Gwen McKee, Baton Rouge:
Quail Ridge Press, 1991";@ ISBN 0-937552-42-9

Servings: 8
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/41-bananas-foster

Tomato Jam

Mon Jan 05 22:15:29 UTC 2009

Ingredients:

Default
4.0 cup Tomatoes
0.25 cup Ginger
1.0 tablespoon Garlic
0.25 cup Lemon Juice
2.0 each Cinnamon Sticks
0.33 cup sugar, brown
0.5 teaspoon Cumin
0.06 teaspoon Pepper, Red
0.25 cup honey

Instructions:

Skin, seed, and dice the tomatoes.

Saute ginger (peeled and minced) and garlic (minced) in some oil, at medium low, until soft (about 5 minutes). Add lemon juice and the cinnamon sticks. Saute until liquid is gone.

Add remaining ingredients, except the honey, and simmer until tomato juices have evaporated (35 - 40 minutes). Stir often or sugar will burn.

Remove from the heat and stir in the honey. Season with salt and pepper.

Servings: 20
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/49-tomato-jam

Whiskey Cola BBQ Flank Steak

Wed Jan 07 09:05:02 UTC 2009

Ingredients:

Default
1.0 can Coca Cola
6.0 ounce Pineapple Juice
0.5 cup Vinegar, Apple Cider
0.5 cup Burbon
3.0 tablespoon sugar, brown
2.0 clove Garlic
2.0 tablespoon Ginger
2.0 tablespoon Worcestershire Sauce
0.5 cup Ketchup
2.0 each Onion
3.0 tablespoon paprika
1.0 tablespoon Thyme
1.0 teaspoon salt
1.0 teaspoon Garlic Powder
0.25 teaspoon Pepper, Black

Instructions:

Score the flank steak.

Mix the cola, juice,vinegar,whiskey,brown sugar, chopped garlic,minced ginger and Worcestershire Sauce till the sugar is disoloved. I added some extra turinado sugar to my taste... Marinate the steak in this mixture for at least two hours.

Remove steak and pat dry. Put marinade in a pot and bring to a boil. Add the ketchup and the onions (chopped). Boil to reduce till thick and syrupy. strain.

Combine the paprika, thyme, salt, granulated garlic, and black pepper. Coat both sides of the steak with the rub.

Bring egg to nuke, and grill steak 2x2x2x2. During last minute on each side, baste with some of the reduced sauce. Wrap in foil and let set about 1/2 hour in a cooler.

Slice on a bias and serve with the sauce.

Servings: 3
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/65-whiskey-cola-bbq-flank-steak