The Official Merb Recipes thread

[chef]

Chef,
Maybe you shouldn't give lessons....We were heating coconut in the oven and our desert was in flames...seriously...big fire in the stove...note from Roland don't use a water sprayer to douse the flames..

Huh ? I don't give lessons !!

Did you substitute vodka for coconut water ?

BTW I got a curious PM from another merbite, stating that if my name was Martin Picard or Normand Laprise he wanted to come work for me. Yes, I do know who those guys are (and admire their cooking), but I'm not one of them !

 

[Doc Holliday]

This thread is for merbites to share their own personal recipes with the rest of the community.

 

[Ricky bonds]

Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).
Warm gravy in saucepan or microwave.
Place the fries into the hot oil, and cook until light brown, about 5 minutes.
Remove to a paper towel lined plate to drain.
Place the fries on a serving platter, and sprinkle the cheese over them.
Ladle gravy over the fries and cheese, and serve immediately.

( use cheese curds.. Instead of grated cheese )

 

[AllOverHer]

pizza delevery and I add my special extra spicy EVOH

 

[Techman]

Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).
Warm gravy in saucepan or microwave.
Place the fries into the hot oil, and cook until light brown, about 5 minutes.
Remove to a paper towel lined plate to drain.
Place the fries on a serving platter, and sprinkle the cheese over them.
Ladle gravy over the fries and cheese, and serve immediately.

Decent fries always have to be deep fried twice, preferably in lard. Once for a short time to remove the moisture then cooled and then deep fried again until they reach the proper colour and doneness. The gravy should also be very hot before ladled over fresh cheese curd, never mozzarella cheese. To test the freshness of the cheese curds, pop one in your mouth and it should squeek when you bite it. Have this once a week and you'll be well on your way to a fatal heart attack in a couple of years.

 

[Doc Holliday]

Doc Holliday's world famous pasta sauce

My love for spaghetti led me to invent my very own pasta sauce over 20 years ago. I've had rave reviews in regards to my pasta sauce & have yet to receive a single complaint. Therefore, i'd like to give back to this great community & share my recipe with you folks:

2 lbs of lean beer hamburg
1 lb of pork hamburg
1 large onion
1 garlic clove
2 green peppers
2 cans of chopped tomatoes
1 can of diced tomatoes
2 cans of tomato sauce
1 can of tomato paste
1 can of tomato juice
celery
cooking oil
spices & other ingredients: chili pepper, black pepper, salt, sugar, garlic salt, cayenne pepper, tabasco sauce, italian seasoning, orgegano ,vinegar.

-With your oven at medium high, pour half an inch of cooking oil into a large cooking pot
-Chop your onion into pieces
-A few minutes later once the oil has warmed up, put your onions into the pot & stir until they begin to roast
-Put pieces of lean beef hamburg into the pot & stir with the onions
-Add some black pepper to your hamburg
-Once the hamburg begins to change color, add 2 cans of chopped tomatoes
-Stir your ingredients & then add one can of diced tomatoes
-Stir your ingredients & then add two cans of tomato sauce
-Stir your ingredients & then add one can of tomato paste
-Stir your ingredients & then add one can of tomato juice
-Chop two green peppers & add them to the sauce
-Chop garlic clove & add to the sauce
-Chop two celery sticks & add them to the sauce.
-Stir your sauce fully & then begin adding your spices
-Add more black pepper, along with some salt
-Add several teaspoons of sugar to the sauce
-Add some vinegar to the sauce, along with some tabasco sauce
-Stir every five minutes
-Once you notice the sauce begins to boil, bring down the cooking level a notch
-Let the sauce cook for approximately two hours; stir frequently in order to prevent the sauce from sticking to the bottom of the pot
-While the sauce is cooking, make some meatballs with 1 lb of chopped pork
-Slightly fry your meatballs at medium high in an oiled frying pan
-Add your semi-cooked meatballs to your sauce; slightly cooking them will prevent them from breaking up over the next two hours
-Add some more chilli pepper (spice) to your sauce
-Once the sauce is ready, serve with spaghettini pasta (or your personal choice of pasta)

 

[Ricky bonds]

Ingredients:
1-1 1/4 pounds Pacific cod or tilapia fillets, cut into 4 pieces
3 teaspoons chopped fresh thyme, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1 shallot, chopped
2 cloves garlic, minced
3/4 cup white wine
1 14-ounce can diced tomatoes
1/4 cup heavy cream or half-and-half
1/2 teaspoon cornstarch


Instructions:

Active Time: 25 minutes*

Total Time: 25 minutes

1.Season fish with 1 teaspoon thyme, 1/4 teaspoon salt and pepper. Heat oil in a large skillet over medium heat. Add shallot, garlic and 1 teaspoon thyme; cook, stirring, until beginning to soften, about 1 minute. Add wine, tomatoes and the fish to the pan; bring to a simmer. Cover and cook until the fish is cooked through, 4 to 6 minutes. Transfer the fish to a large plate; keep warm.
2.Whisk cream and cornstarch in a small bowl. Add to the pan, along with the remaining 1 teaspoon thyme and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Divide the fish and sauce among 4 shallow bowls.

 

[Mod 8]

Threads merged. Housewives of MERB County posts removed and thread cleaned.

 

[EagerBeaver]

Whole Foods Market Smoky Bacon Pork Sausage- 1 thick sausage
2 Eggs, whipped with soy milk and salt, cayenne paper and smoked paprika.

Remove sausage casing. Sautee sausage on medium heat to brown. Pinch into small pieces and drain fat.

When sausages are cooked add whipped eggs. Mix together until eggs are cooked. Servce with Italian Roast Tully's coffee.

 

[gugu]

Priceless vintage recipes: http://www.buzzfeed.com/ariannarebolini/truly-upsetting-vintage-recipes.

No 16, the banana candle, is hilarious! But guys. GUYS.

 

[EagerBeaver]

So, sausage omelette? Name is misleading: no bacon.

It is made with bacon. Whole Foods Market makes their own smoky pork bacon sausage. It is store made sausage made with pork bacon and it is the bomb. It's also not a sausage omelette. It's prepared as scrambled eggs.

Whole Foods Market has a large supply of their own store made sausages. The smoky pork bacon sausage is one of their better sausages. The only thing is when you sautee that sausage it lets out a TON of fat and this bacon grease has to be drained off before you mix in the beaten eggs.

 

[chadnyc]

Like seafood? How about shrimp, scallops and feta. Believe me, with a bottle of white rioja ($10) and a fresh crusty bread, awesome.

Stuff needed:

3 scallions
Leaves from 6 to 8 stems oregano
3 garlic cloves
1 lemon
3 tablespoons olive oil, plus more as needed
3 1/2 cups canned, no-salt-added, diced tomatoes with juice
1/2 cup bottled clam juice
3/4 cup white wine (any cheap white works)
1 teaspoon sugar
Kosher salt and freshly ground pepper
8 ounces peeled and deveined raw shrimp (26-30 count)
8 ounces large, dry-packed scallops
3 ounces feta cheese

Instructions
Cut the the scallions on the diagonal into thin slices. Mince the oregano to make 2 tablespoons. Thinly slice the garlic. Use a vegetable peeler or knife to cut three wide strips of lemon peel.

Heat the oil in a large, oven-proof skillet over medium-high heat. Once the oil is starting to bubble, add the garlic and cook for 1 minute, keep stirring to keep it from burning. put in the tomatoes, clam juice, wine, sugar, oregano and strips of lemon zest. Add light salt and pepper. Cook for about 20 minutes, stirring once or twice; the mixture should thicken. Taste, and adjust the seasoning as needed. Remove and dump the lemon zest.

Heat the oven to 475 degrees.

Add the shrimp and scallops to the skillet; stir and cook for a minute or two. Break off chunks of the feta and put them into the liquid. Spread the scallions on top. Roast for 3 to 5 minutes or until the seafood is just cooked through.

Cut the lemon in half and squeeze juice to taste over the dish. Put on a plate, pour the wine, break the bread and gustare la rostra cena. Serves 4 people.