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Recipes
Melting Moments
By backfxrs
Put ingredients in food processer and grind Slice bagette Put mound of ingredients on bread Place on cookie sheet a
- Salami
- Cheddar cheese
- Monteray Jack cheese
- 1 Can black olives
- Sour dough bagette
Kansas City BBQ Sauce
By backfxrs
Procedures 1 Melt butter in medium saucepan over medium heat
- Ingredients
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups ketchup
- 1/3 cup molasses
- 1/3 cup dark brown sugar
- 1/3 cup cider vinegar
- 2 tablespoon yellow mustard
- 1 tablespoon chili powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
Skirt Steak
By backfxrs
Heat charcoal, preferably natural chunk, until grey ash appears
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 4 scallions, washed and cut in 1/2
- 2 large cloves garlic
- 1/4 cup lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 3 tablespoons dark brown sugar or Mexican brown sugar
- 2 pounds inside skirt steak, cut into 3 equal pieces
Licorice Fudge
By backfxrs
1 IN DOUBLE BOILER MELT THE WHITE CHOC CHIPS TIL SMOOTH
- 3 bags of white choc chips
- 2 cans sweetened milk
- 2 cups powdered sugar[if still a lil wet add a lil more powdered sugar]
- now the bottle of blk licorice flavoring is a lil bigger than the other bottles of flavoeing ok. so add almost 1/2 the bottle but not 1/2
Thanksgiving Turkey/Duck
By backfxrs
Mix up ingredients with hands and put all in a garbage bag and refridgerate overnight Stuff with stuffing and bake
- Brine
- 1 Cup Kosher Salt
- 1 Cup Brown Sugar
- 2 Cups Soy Sauce
- 4-5 Oranges cut up
- 1 Lemon cup up
- 2/3 oz Ginger chopped small
- 1/2 tbs Chili Flakes
- 1 Cup Honey
- 1/4 Cup Whole Allspice
- 1/4 Cup Ground Chili
- Stuffing
- 2 Green Apples cubed
- 1/2 Pineapple cubed
- 1 Cup Dried Cranberries
- 1/4 Cup Fresh Lemon Juice
- 1 Cup Mayo
Porchetta
By backfxrs
Makes 6 servings Flavor Tip: Using white wine for basting creates a delicate sauce for this dish, whereas red wi...
- 1 (3 3/4- to 4-pound) boneless pork shoulder (skin on, not tied)
- 20 fresh sage leaves
- 3 leafy sprigs fresh thyme, leaves removed
- 3 leafy sprigs rosemary, stemmed
- 2 garlic cloves, peeled and roughly chopped
- 2 tablespoons fennel pollen
- 1 1/2 teaspoons medium coarse sea salt
- 1 1/2 teaspoons freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry red or white wine
BBQ Pork Shoulder (Chris Lilly's)
By backfxrs
Inject pork shoulder evenly with injection solution
- For the pork shoulder rub
- 1/4 cup dark brown sugar
- 1/2 cup white sugar
- 1/2 cup paprika
- 1/3 cup garlic salt
- 1/3 cup kosher salt
- 1 tablespoon chili powder
- 1 teaspoon oregano leaves
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- Pork injection
- 3/4 cup apple juice
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup salt
- 2 tablespoons Worcestershire
- 1 whole pork shoulder (approximately 16 pounds)
- 1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)
Macaroni Deluxe
By backfxrs
Boil macaroni until cooked
- 1/2 pound shell or elbow macaroni
- 1/2 pound hamburger
- 1 white onion sliced
- 2 cloves garlic sliced
- 1/2 pound extra sharp cheddar (snappy cheese)
- 1 small can "Dawn Fresh Mushroom Steak Sauce"
- 1 can tomato soup
- 1 small bottle of green olives with pimiento
Spinach souffle
By backfxrs
Cook drain and rinse spinach Drain in collander and push with paper towels to dry Mix ingredients Bake in souflee
- 2 packs frozen chopped Spinach
- 1 can cream of mushroom soup
- 1 cup mayonayse
- 3 eggs slighly beaten
- 1 cup grated extra sharp cheddar cheese
Crab Mold
By backfxrs
Disolve geletin in water Melt soup and cheese together on medium heat
- 1 pack unflavored gelitin
- 3 tsp. water
- 1 can cream of mushroom soup
- 8 oz. pack of cream cheese
- 1 cup finely chopped celery
- 6 green onions finely chopped
- 2 tsp lemon juice
- 1 cup mayonayse
- 1/2 pound crab (can use shrip also)
- Garlic Salt
- Peper