Debbie said:Hey Damsel.. you started the open grilled cheese bacon sandwich that I HAD
(twice even) to have and then the brisket threads. I could withstand the
brisket thread until I think it was Edwin who posted the link to cooking
brisket that included a garlic paste to rub on Mr. Brisket. Guess maybe
Edwin should help too. I have ordered the brisket.. informed my brother
that he was going to smoke it in the smoker I gave him when I moved last
year to an apartment. :-) I told him he would do it according to my specs.
lol He has agreed. Now I need to come up with what to serve for the rest
of the meal. This is where you get to help! lol I am going to bake bread
and make a walnut ricotta torte for dessert. That is where I get stuck.
What did you serve? I am looking for sides and finger foods for eating
throughout the afternoon.
So, smoked brisket is all my fault, huh? There are worse things to be
blamed for! 🙂 Here are some recipes ...
* Exported from MasterCook *
Damsel's Dilled Potato Salad
Recipe By 😄amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : potatoes salads/dressings
side dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium russet potatoes -- diced
4 large eggs -- hard cooked
1 cup mayonnaise
1 tablespoon prepared mustard
3 tablespoon dill pickle juice -- *
1/2 cup dill pickles -- minced
1/2 teaspoon dill weed
1/2 teaspoon onion powder
1 salt and pepper -- to taste
* If red potatoes are used, reduce pickle juice to 2 tbsp.
1. Hard cook the eggs; chill, remove shells, and cut in half. Remove yolks
and dice the whites. Set aside
2. Cook potatoes in water until desired tenderness. Drain; rinse under
cold, running water to stop the cooking process.
3. While potatoes are cooking, combine mashed egg yolks with remaining
ingredients.
4. Combine chilled potatoes and the sauce mixture. Add egg whites.
5. Refrigerate for several hours or overnight, to allow flavors to blend.
6. Check for moisture. If too dry, add more pickle juice or milk until
desired consistency is achieved.
7. Sprinkle paprika on top just prior to serving, if desired.
VARIATIONS:
- Use dill pickle relish instead of chopped pickles.
- Use fresh minced onions in place of onion powder.
- Add finely chopped celery for crunchiness.
- Add a dash of tabasco sauce for a little extra zing.
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* Exported from MasterCook *
Damsel's Drunken Pinto Beans
Recipe By 😄amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : beans/legumes side dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- Soak ---
1 pound dried pinto beans -- (450 grams)
4 cups water -- for soaking
--- Beans ---
1 tablespoon bacon drippings
2 medium yellow onions -- chopped
4 cloves garlic -- minced
2 smoked ham hocks -- or 1/2 pound diced ham
12 ounces beer -- up to 32 ounces, plus...
water -- to total 8 cups liquid
--- Seasonings ---
granulated onion
granulated garlic
salt
coarsely ground pepper
--- Optional Toppings ---
shredded cheddar cheese
chopped yellow onions
salsa
chopped cilantro -- (coriander leaves)
Pick over beans, removing small stones and clods of dirt. Soak beans in 4
cups of water overnight, or for 6-8 hours. Drain and rinse soaked beans.
Sauté chopped onions in hot bacon drippings until onions are translucent;
add minced garlic and heat briefly. Add ham hocks, onions, garlic, beer
and water to beans. Heat to boiling, then reduce heat. Boil gently, with
lid ajar, for 60-90 minutes, until soft but not mushy. Add liquid as
needed. Remove ham hocks, separate and chop meat, and add back to the pot.
Season to taste.
Source:
"My Own Little Brain"
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NOTES : Best if eaten one or more days after cooking.
Photos:
http://pg.photos.yahoo.com/ph/head_trollop/my_photos
* Exported from MasterCook *
Damsel's Fudge Brownies
Recipe By 😄amsel in dis Dress
Serving Size : 48 Preparation Time :0:20
Categories : brownies chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 sticks unsalted butter -- softened (10 ounces)
2 1/2 cups sugar
4 large eggs
2 teaspoons vanilla
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup cocoa
2 cups flour
Heat oven to 350°F. Butter bottom only of 9x13-inch rectangular baking pan.
Set aside.
Cream together the butter and sugar. Add eggs, one at a time, mixing well
after each addition. Stir in vanilla. Add baking powder, salt, cocoa, and
flour; mix just until all ingredients are moistened and mixture is smooth -
do not over-mix.
Spread batter into prepared baking pan. Bake for about 40 minutes or until
brownies just begin to pull away from sides of pan. Cool completely.
Cut into bars and serve.
Source:
"adapted from a recipe by Land O'Lakes"
Start to Finish Time:
"0:45"
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* Exported from MasterCook *
Seven Layer Magic Cookie Bars
Recipe By :Eagle Brand
Serving Size : 36 Preparation Time :0:10
Categories : bars/squares chocolate
nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1 1/2 cups graham cracker crumbs
14 ounces sweetened condensed milk
6 ounces butterscotch chips
6 ounces semisweet chocolate chips
1 1/3 cups coconut flakes
1 cup chopped pecans
Preheat oven to 350°, (325° for glass dish). In 13x9-inch baking pan, melt
butter in oven.
Sprinkle crumbs over butter; pour Eagle Brand evenly on top of crumbs. Top
with remaining ingredients in order listed; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into
bars. Store covered at room temperature.
Description:
"This Eagle Brand best-loved classic is a favorite of kids and adults
for its deliciously unique taste. Eagle Brand is the magic ingredient
in this easy cookie bar recipe."
Source:
"http://www.eaglebrand.com/"
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NOTES : This recipe includes butterscotch chips, which can be substituted
with nuts, M&M's, Oreo pieces...you name it!
For perfectly cut cookie bars line entire pan (including sides) with a
sheet of aluminum foil first. When bars are baked, cool; lift up edges of
foil to remove from pan. Cut into individual squares. Lift off of foil.
* Exported from MasterCook *
Stuffed Pepperoncini
Recipe By :Nancy Young
Serving Size : 28 Preparation Time :0:00
Categories : appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 slices bacon -- finely chopped
1/4 cup shallots -- minced
1/3 cup red pepper -- minced
3 ounces cream cheese -- softened
2 teaspoons milk
20 ounces pepperoncini peppers -- drained
1. In nonstick 10-inch skillet, cook bacon over medium-low heat,
stirring occasionally, until bacon is browned. With slotted spoon,
transfer bacon to paper towels to drain. Discard all but 1 tablespoon
bacon drippings.
2. In drippings in skillet, cook shallots and red pepper over medium
heat, stirring frequently, until vegetables are tender, about 5 minutes.
Remove skillet from heat.
3. In small bowl, with mixer at medium speed, beat cream cheese and milk
until smooth. Add bacon and shallot mixture and beat until just
combined. Spoon cream cheese mixture into heavy-weight plastic bag with
corner cut to make a 1/4-inch opening.
4. With small knife, cut a slit lengthwise in each pepper, being careful
not to cut all the way through the peppers. Squeeze cream cheese mixture
into peppers; cover and refrigerate up to one day.
5. Remove from the refrigerator 1 hour before serving to bring them up
to room temperature.
Cuisine:
"Italian"
Source:
"Good Housekeeping"
Copyright:
"December 1997"
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* Exported from MasterCook *
Watergate Salad
Recipe By 😄amsel in dis Dress
Serving Size : 8 Preparation Time :0:15
Categories : comfort foods desserts
salads/dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package instant pistachio pudding mix -- 4 serving size
20 ounces crushed pineapple in juice
1/3 cup maraschino cherries -- quartered
1 cup miniature marshmallows
1/3 cup chopped pecans
1 3/4 cups Cool Whip -- thawed
Stir pudding mix, pineapple with juice, marshmallows and nuts in large bowl
until well blended. Gently stir in whipped topping.
Refrigerate 1 hour or until ready to serve.
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