Posts Tagged ‘Recipe’

Max y Arroz Picoso (by richard)

December 22, 2011

Ingredients:

1 400 gram can of Zanahorias en Escabeche (Sliced Pickled Carrots with Jalapenos)
1 1/2 cups white rice (or brown rice if that’s what you’re into)
3 cups chicken broth
1 chopped bell pepper (or half a stalk chopped celery)
2 teaspoons olive oil

Directions:
Combine rice, vegetables and broth. Add oil and salt and pepper to taste. Bring to a boil and reduce to simmer until liquid disappears (approximately 20 minutes).

Kona and Kahlua-Bananas (by Tom)

May 1, 2010


Kona

Kahlua-Bananas

Ingredients:

3 tbsp. butter
1/3 c. light brown sugar
4 Bananas; sliced half lengthwise
1/4 c. Kahlua

Directions:

In a large skillet melt the butter. Sprinkle in the brown sugar. Stir until dissolved. Add Kahlua. Heat until bubbling. Add bananas to the sauce. Cook to heat thoroughly, basting often for 3 to 5 minutes.

Serving suggestions:

Spoon bananas over Vanilla Ice Cream. Sprinkle on toasted almonds or chopped nuts.

Mikey and Robbie and Marinated Steak (by Brian)

March 27, 2010

Mikey and Robbie (Rescue Dogs)

Marinated Steak

(This recipe was passed down through the generations of my family, and it produces the finest steak in all the existential lands.)

Ingredients:

Rib-Eye Steaks (or whatever is on sale)
One bottle or can of beer (Domestic if you love America as much as I do)
1/3 cup of Soy Sauce per pound
1 tablespoon Brown Sugar per pound (more or less to taste)
1/2 teaspoon of Garlic Powder per pound (more or less to taste)
A Pinch of Salt

You have many choices as to begin.

Directions:

First, kill and butcher a cow or just go to Vons.

Second, throw a pot or just use one from the cupboard.

Third, brew some beer or just use the market brand of your choice–I recommend Miller Lite.

Fourth, pour the beer in the new or old pot and mix in some soy sauce, brown sugar, and garlic powder with a dash of salt.

Fifth, tenderize your meat (I think we all know how painful that can be), by pounding it with your hands or stabbing it with a fork several times.

Sixth, place the meat in the marinade and either completely submerge it or remember to turn it every 15 minutes. Leave it in the marinade for at least an hour.

When the steak is fully saturated with the marinade either hold it over an open fire or just place it on the grill and cook to your desired level of taste, texture, and pleasure.

Serving Suggestions:

Now either enjoy with your bare hands (I call this Barbarian Style) or set a table and use your finest silverware (I call this Victorian Style). Either way you have yourself a steak that even the most discriminating connoisseurs will enjoy. Hell, even the Vegans will eat this in the privacy of their own homes.