Preheat over to 400F.
4T cocoa
2 sticks margin (NOT butter under any circumstance)
1C water
heat until melted
Add:
2C flour
2C sugar
beat!
combine:
1/2t baking soda
1/2C buttermilk
beat:
2 eggs
mix and pour into 9×13 cake pan
Bake at 400F for 20 minutes. Remove cake from oven and apply icing (below).
Icing:
4T cocoa
1 stick margerin
2-4T milk
Heat till melted.
mix in pound 10x sugar
spread on hot cake
Optional:
sprinkle 1/2C nuts on top.
1 pound fettucine, cooked
2 tablespoons butter
1/3 cup fresh cilantro chopped
2 tablespoons garlic, minced
2 tablespoons jalapeno, minced
1/2 cup chicken stock
2 tablespoons tequila (maybe more?)
2 tablespoons lime juice (maybe more?)
3 tablespoons soy sauce
1.25 points chicken breast, sliced 1/2″ wide
1/2 red onion sliced finely
1 large bell pepper diced finely
1.5 cups cream
In medium sauce pan, melt two tablespoons butter. Add cilantro, garlic, and
jalapeno. Cook, stirring occasionally for 5 minutes. Add chicken stock,
tequila, and lime juice. Bring to boil and reduce to paste like consistancy.
Set aside.
Pour soy sauce over sliced chicken breast. Set aside for 5 minutes. In a
medium frying pan, melt butter. Over medium-high heat, cook onion and pepper
until tender. Add chicken and soy sauce. When chicken is cooked, add tequila
paste and cream. Bring to boil gently until the sauce is slightly thickened.
Toss with pasta, garnish wil cilantro.
8oz tomato sauce
2TB molasses
1TB honey
1TB vinager (apple)
1/4 cup jackie D.a
2 teasp. worchester sauce
1 teasp. liquid smoke (optional)
1 TB minced garlic.
1/4 large onion
dash of pepper
boil 30 minutes.
This is a record of what I last did (except I didn’t use liquid smoke.
I left it above for proportion info). Following will be some comments
on it.
I think another vineager might be more appropriate, but certainly not
the other two I have on hand (balsamic and rice). Further I’m thinking
of scaling back the honey and molasses. I used some honey to take the
edge off the mollasses, but then the sum was sweeter than I wanted.
It didn’t taste right without the worchester sauce, but I don’t know
what to put in it’s place. A lot of people do use it.
I think liquid smoke is OK when I’m cooking inside. The first time I
made it (the last recipe you likely have), I was broiling stuff in the
oven, not cooking outside.
More or less onion and garlic might be appropriate based on taste.
Also, you might consider straining it out, or doing any number of other
things to them for either flavor or consistency. Most recent I minced
them, and then just let the sauce be kinda chunky.
The sauce is better when it is a day+ old. However, it was also
acceptable fresh. I made sauce on saturday and invited people for the
next day. The next day I invited more people, and realized I had an
inadequate amount of sauce, and so made some fresh, and combined them
together. It ended up being two parts day old, 1 part fresh.
Preheat oven to 450.
Make a bachamel sauce, 2 cups (2 tbsp butter, 2 tbsp flour, 2c. milk).
Add 2 cups of gruyere or fontina, 1/2 tsp dijon mustard, 1/2 tsp worcestershire sauce, and a pinch of cayenne powder.
On a rimmed baking sheet, toss 1 head of cauliflower florets with 3 tbsp olive oil (season with salt/pepper). Roast until tender, stir after 10 minutes.
Top with cheese sauce.
In a small bowl, whisk together 3 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp cornstarch, pinch of sugar, and 1 tbsp water.
In a large skillet, heat 1 tbsp vegetable oil over medium high. Add 2 cloves garlic, diced. Add 1 head broccoli cut into florets.
Cook, tossing, until broccoli is bright green, about 3 minutes. Add 1/2 cup water, cover and cook until broccoli is tender. Add sauce mixture and cook until thickened.
In a large skillet, over 2 tbsp vegetable oil, over medium high.
Add 3/4 pound green beans, and 3 small hot peppers (jalapenos, or something else), diced. Cover and cook until beans are tender and browned in spots.
Stir with 1 tbsp lemon juice, salt, and serve.
In a bowl, stir together 1/4 cup soy sauce, 3 tbsp rice vinegar, 1 tbsp minced ginger, 2tsp sugar, and 1/4 tsp sesame oil.
Good for potstickers, other stuff.
– 1 large leek
– 1 tbsp olive oil
– 4 pounds pork spare ribs, cut into 4 sections
– 2 large carrots, coarsely chopped
– 2 celery ribs, minced
– 1 cup dry white wine
– 2 tbsp unsalted butter
– 1 medium onion, halved and thinly sliced.
– 2 tbsp all purpose flour.
Preheat over to 350.
Halve leek and rinse thoroughly. Dry well and coursely chop.
In a large dutch over, heat oil over medium high.
Season ribs with salt and pepper. In batches brown ribs. Move roves to a plate.
Add leek, carrots, and celery to pot. Cook, stirring frequently, until softened. Add wine, bring to simmer, and reduce by half.
Return ribs to pot and cover with water by 2 inches. Bring to boil, cover, then move to over.
Cook until meat is falling off bones, about 3.5 hours. Move ribs to baking sheet and strain liquid into a heat proof container. When ribs are sufficiently cool, shred meat, discard fat and bones.
In a medium sauce pan, melt butter over medium. Add onion and cook until soft. Stir in flour to coat. Cook flour for a minute or two, but don’t brown. Slowly whisk in cooking liquid and simmer until thickened.
Add pork to sauce.
Serve with rice or polenta.
– 2 tbsp + 2 tsp olive oil
– 3.5 pounds beef brisket, cut into 3″ pieces
– 8 shallots, halved
– 6 cloves garlic
– 3 cups dry red wine
Preheat over to 350.
In a dutch over, heat 2 tbsp oil over medium high. Season brisket with salt and pepper. In batches, cook, turning occasionally, until dark brown on all side. Transfer brisket to play and discard fat.
Return pot to heat and add 2 tsp oil and shallots. Cook until shallots are browned. Add garlic and cook, stirring, until fragrant.
Add wide and simmer rapidly until reduced by 3/4s, about 15 minutes. Return beef to pot and add enough water to cover meat. Bring to boil, cover, then place pot in over. Cook until beef is tender 3.5-4 hours.
Boyd Recipes 