|
----- Original Message -----
From: Ken
To: Hungry browser
Sent: Thursday, May 29, 2003 3:26 PM
Subject: venison steaks
I fancy braising some venison steaks. Any bright ideas for recipes?
Thanks, Ken
Hello Ken,
Take a look at the three recipes below.
Phaed
Braised Venison Steaks
Ingredients:
1 full cut leg steak - 2 inches thick
2 large onions - cut into large chunks
4 to 5 stalks of celery - cut into large chunks
8 to 10 carrots - cut into large chunks
1 cup of red wine
3 cups of water
6 bouillon cubes - more or less to taste
4 to 5 bay leaves
1 rutabaga - peeled and cut into large chunks
1 can of diced tomatoes
5 to 6 white potatoes - cut into large chunks
freshly ground pepper - to taste
Preparation:
This recipe may be done in a Dutch Oven at camp, at home in your own
oven or in a covered pan on your stovetop. Dredge the meat in flour
and sear both sides and remove from the pan. Add all of the of the
ingredients into the oven-safe pan - except the potatoes and sauté.
Make sure you mix the bouillon in the liquid well. Place the meat back
into the oven-safe pan and bake at 350 degrees. If you're cooking on
the stovetop, cover the pan and simmer the meat and veggies. Check the
meat after 1 hour... If it's beginning to get tender, add the potatoes.
You should add the potatoes about 1/2 hour from finish of the dish.
If you prefer a thick sauce, thicken with roux or cornstarch.
Cook the meat well, serve and enjoy!
----------------------------------------------------------
Braised Venison Steaks
1 small white turnip, diced
1 carrot, sliced
1 lg onion, thinly sliced
1 Tbsp. chopped chives (may be frozen)
1/8 tsp. thyme
1/8 tsp. pepper
pinch ground cloves
2 cups dry white wine
1/2 cup vinegar
4 venison steaks, 7-8 oz each, cut 1/2 - 3/4'' thick
about 1/4 cup vegetable oil
In shallow non-metal dish, mix together turnip, carrot, onion,
chives, thyme, pepper, cloves, wine and vinegar. Arrange steaks
in one layer, turning to coat with mixture.
Cover and let marinate in refrigerator two hours. Turn meat several
times. Remove stakes, pat dry with paper towels and reserve marinade
for Peppercorn Sauce.
Heat oil in skillet. Saute steaks five to seven minutes on each side
until nicely browned. Serve hot with Peppercorn Sauce. Serves four.
---------------------------------------------
Braised Venison Steaks
Ingredients:-
2 cups flour
1 tsp salt
1/2 tsp pepper
8 venison steaks
2 tbsp fat
3/4 cup onion rings
Garlic powder
2 cups water
Method:-
Sift dry ingredients except garlic powder.
Coat venison with dry ingredients, brown in fat.
Top with onion rings; sprinkle with garlic.
Add water; simmer for 1 hour over medium heat.
Yield:- 8 servings.
----- Original Message -----
From: Ken
To: phaedrus
Sent: Thursday, May 29, 2003 5:29 AM
Subject: Ridgewood bar-b-que beans
There is a B-B-Q resturant in Elizebethton, Tennessee which sells
the best BBQ beans I have ever eaten. The name is Ridgewood B-B-Q
resturant. Could you please get the recipe for me? Thank you.
By the way, I can't thank you enough for your great website and service.
Thanks again.
Sincerely, Ken
Hi Ken,
I found lots of raves about this place, which seems to be between Elizabethton and Bluff City, TN.
I could not locate a recipe for their beans, but I did find a copycat recipe for their BBQ sauce. See below.
Phaed
Ridgewood BBQ Sauce
1 (32 oz.) jar ketchup
2 2/3 cup Worcestershire sauce
1/3 bottle Tabasco sauce (sm. bottle)
2/3 oz. mustard
2 2/3 oz. vinegar
5 1/3 oz. oil
1/2 tsp. onion salt
1/2 tsp. garlic salt
1/2 tsp. Accent
2 oz. molasses
1 tsp. pepper
1 tsp. salt
Mix all ingredients. Heat and store in refrigerator. Makes 1/3 gallon.
----- Original Message -----
From: Joseph
To: phaedrus
Sent: Wednesday, May 28, 2003 11:02 PM
Subject: Broasted Chicken, etc..
Dear phaedrus. I (we) have a major problem. We would like to be able
to cook Broasted Chicken etc. But can not afford to go out and buy a
commercial Broaster. And have been unable to locate a smaller verson
for home use. Could you please help us. Thanks for all you help again
so far.
Joe
Hello Joe,
There are a couple of companies that make small pressure fryers for home use. One is Ultrex, which is sold only through TV's Home Shopping Network.
You can buy from their website at:
Ultrex Pressure Fryer
The other brand is "Fagor", which can be bought on the Internet from several distributors, including these:
Ship the Web
Pro Selections
Beck Sales
Be sure to get one that says it can be used as a "pressure fryer". Both of these companies market both pressure cookers and pressure cooker/fryers.
Phaed
----- Original Message -----
From: Janene
To: phaedrus
Sent: Thursday, May 29, 2003 11:01 AM
Subject: recipe for Chocolate Raspberry Ice Cream
I lost the recipe for my husband's favorite homemade ice cream!!
It was on a card from "Great American Recipes" (they send a pack of
recipes each month). The recipe was "Chocolate Raspberry Ice Cream"
and it had only 5-7 ingredients. (Milk or whipping cream, sugar, eggs,
vanilla, chocolate chips, raspberries...) The cream/egg mixture was
heated in a double boiler.
I remember it having 1 bag (12 oz) of chocolate chips, melted, that got
blended into the cream mix before freezing, and one package of frozen
raspberries (thawed) that were blended in at the end of the freezing cycle.
Any help you can give is appreciated!
Janene
Hello Janene,
My wife found her set of Great American Recipe cards in the back of a closet the other day, so I checked it.
That recipe is not in our set, not even listed in the index. 'Course it's an older set from several years ago.
Anyhow, I could only find two recipes for this on the Internet. They're both below. The second one sounds more
like your description, except that it uses unsweetened chocolate instead of chocolate chips.
Phaed
Chocolate Raspberry Ice Cream
This is a variation of a chocolate ice cream recipe in Ben & Jerry's
Ice Cream Book.
4 oz. unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 tsp vanilla
1 cup cream
1/2 pint raspberries
1/8-1/4 cup sugar
Melt the chocolate over very low heat. Add 1 cup milk and heat until
chocolate is fully dissolved into the milk. Remove from heat and cool.
Beat eggs until light and fluffy. Add sugar and beat more. Add cream
and vanilla and beat more. Add chocolate mixture, beat thoroughly, and
chill until cold (1-3 hours, depending on your 'fridge).
While chocolate base is freezing, mash the raspberries with the sugar,
cover, and refrigerate.
When chocolate mixture is cold, freeze it in your ice cream maker. When
it is about 2 minutes from being "done" (this would be at the 20 minute
mark in a Donvier), add the raspberry mixture. If you add the raspberries
early they will sink to the bottom. Better to add them late.
Finish freezing and enjoy.
This is some SERIOUSLY rich ice cream!
---------------------------------------------
Chocolate Raspberry Ice Cream
3 1/2 c. whipping cream
4 egg yolks
1/3 c. sugar
8 oz. semisweet chocolate
1 T. vanilla extract
10 oz. frozen raspberries, thawed
fresh raspberries for garnish
Heat whipping cream. Beat egg yolks and
sugar together. Gradually add hot cream to
yolk mixture, whisking constantly. Cook
mixture in top of double boiler over
simmering water, stirring constantly, until
mixture thickens slightly and coats the back
of a spoon, about 8 minutes. Do not let
mixture boil.
Remove from heat, strain mixture into bowl.
Add chocolate and vanilla, stirring
constantly until chocolate is melted and
mixture is smooth. Stir raspberries with
juice into cooled mixture. Freeze in ice
cream freezer following directions.
Spoon into serving dishes. Garnish with
fresh raspberries. Makes 1 1/2 qt.
----- Original Message -----
From: "Peggy"
To: phaedrus
Sent: Thursday, May 29, 2003 11:18 AM
Subject: Sunscreen expiration dates
> Hi, Unc!
>
> Can you tell me how long the spf agent in sunscreen stays effective?
> I know the manufacturers would say to replace it every year, but is
> that really necessary? That could get expensive, and that stuff ain't
> cheap to begin with. Thanks in advance -- Peggy
>
Hi Peggy,
Here's what the Food & Drug Administration says about it:
"Although formulations vary, most sunscreens without expiration dates are
good for about three years, according to the FDA. Extreme heat, however, may
decrease a sunscreen's shelf-life. Store sunscreens in a cool, dry location,
and, if you notice an odor, color or consistency change in the product,
invest in a new product."
This info came from this site:
Prevent Cancer
Phaed
|
