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Recipes
T-Bone Tom's Choice Steak Marinade
By Rose-3
Recipe courtesy Barry Terrell, owner of T-Bone Tom's in Kemah, TX
- 2 cups vegetable oil
- 1 cup soy sauce
- 1 cup Worcestershire sauce
- 1/2 cup pineapple juice
- 2 tablespoons granulated garlic
- 2 tablespoons freshly ground black pepper
- 2 tablespoons dry mustard
Red Rice (spanish rice)
By Rose-3
A Mexican meal is not truly complete without Red Rice
- 1 1/2 Cups Rice
- Onion, quartered
- 4 Cloves Garlic
- 1 Serrano Chile Pepper, optional
- 1/2 Cup Tomato puree
- 1/2 Cup oil
- 2 Cups water
- 1 Cube Chicken Bouillon
- 1 Carrot, peeled and finely chopped, optional*
- 1/2 Cup peas, optional*
- 1/2 Cup corn, optional*
- Salt to taste
- Note: You can use 1 cup frozen mixed vegetables instead of fresh vegetables if you’d prefer.
Meatballs - Big Jim's
By Rose-3
Recipe courtesy of Gary Burdick, owner and general manager at Big Jim's in Pittsburgh, PA
- 2 pounds ground beef
- 2 eggs
- 1 cup Japanese bread crumbs
- 1 tablespoon granulated garlic
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup grated Romano
3-Cheese Macaroni and Cheese
By Rose-3
Recipe courtesy Costa Vanikiotis at Eveready Diner, Hyde Park, NY
- 1 tablespoon salt, plus more for pasta water
- 1 pound large elbow macaroni
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1 tablespoon freshly ground black pepper
- 1 pound white Cheddar, shredded
- 4 ounces Romano, shredded
- 4 ounces Asiago, shredded
- 2 cups bread crumbs (suggested: panko (Japanese) available at most markets)
- 2 tablespoons chopped fresh parsley, for garnish
Carolina Pulled-Pork Sandwiches
By Rose-3
Get a head start on barbecue season with an American classic tailored to the South: Andrew Zimmern’s personal rec...
- Rub:
- 5-pound natural bone-in pork shoulder
- Favorite rolls.
- 1/4 cup paprika
- 3 tablespoons ground black pepper
- 3 tablespoons kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon celery seeds
- 1 tablespoon cayenne pepper
- Basting sauce:
- 1 cup cider vinegar
- 1 small onion, minced
- 1 teaspoon chili flakes
- 1 teaspoon kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- Barbecue sauce:
- 2 cups cider vinegar
- 3 tablespoons molasses
- 3 tablespoons dark corn syrup
- 1/2 cup chili sauce
- 3 tablespoons brown sugar
- 4 teaspoons kosher salt
- 2 tablespoons hot sauce
- 2 teaspoons chili flakes, or more to taste
- 2 teaspoons ground black pepper
Balsamic Rosemary Pork Loin with Roasted Potatoes
By Rose-3
Cooking Directions Preheat oven to 450 degrees F
- 2 1/2 pound boneless top loin pork roast,
- 1 1/2 C fresh rosemary,
- 12 cloves garlic,
- 3 Tbsps olive oil,
- 2 Tbsps balsamic vinegar,
- 1 tsp salt,
- 2 tsp black pepper,
- 2 1/2 pounds small red potatoes, cut into 1/2-inch wedges
DAPHNE OZ - Wild Rice
By Rose-3
Heat a tablespoon of olive oil over medium heat, and sauté onions until translucent and soft, about 5 minutes, rem...
- Extra Virgin Olive Oil
- 1 Large Yellow Onion (thinly sliced)
- 1 cup Mixed Mushrooms
- 1 Stalk Celery (diced)
- 1 tablespoon Fresh Thyme
- 2 1/2 cups Vegetable Broth
- 2 tablespoon Fresh Sage (finely chopped)
- 3/4 cup Wild Rice
- 1/2 cup Brown Rice
- 1/2 cup Flat-Leaf Parsley (finely chopped)
- 1 Pear (cored and diced)
- 1 Granny Smith (cored and diced)
- 2 tablespoon Pumpkin Seeds
- 2 tablespoon Almonds (chopped)
MRS. FIELDS - Double-Rich Chocolate Cookies
By Rose-3
Very rich and cake like. Very good, enjoy
- 2 1/2 cups Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Unsweetened cocoa powder
- 1 cup Dark brown sugar
- 3/4 cup white Sugar
- 1 cup Salted Butter, softened
- 3 large Eggs
- 2 tsp Vanilla
- 2 cups (12oz) Semisweet chocolate chips
You Won't Be Single For Long Vodka Cream Pasta (RR)
By Rose-3
Heat a large skillet over moderate heat
- 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup vodka
- 1 cup chicken stock
- 1 can crushed tomatoes (32 ounces)
- Coarse salt and pepper
- 16 ounces pasta, such as penne rigate
- 1/2 cup heavy cream
- 20 leaves fresh basil, shredded or torn
- Crusty bread, for passing
Baked Crab Dip
By Rose-3
1. Preheat oven to 350 degrees F (175 degrees C)
- 11 ounces cream cheese, softened
- 1 small onion, finely chopped
- 5 tablespoons mayonnaise
- 2 (6 ounce) cans crabmeat, drained and flaked
- 1/8 teaspoon garlic powder
- salt and pepper to taste
- 1 (1 pound) loaf round, crusty Italian bread