Food & Drink Corner
Table of Contents
Sauces, Dips & Dressings
Food & Drink Web Links
It is very easy to make Beef Jerky. The following
are the steps.
I use rump roast. I usually call the butcher and tell them to pick me out
some rump roast and freeze it in their freezer for about 2 hours - it is easier
to slice thin if it is partially frozen. Then I have them trim all the fat
off the outside of the roast then slice the roasts on their meet slicer -
thin cuts make better jerky.
There are many marinades, but the following works out
quite good and is enough for about a 3 pound roast:
1 cup soy sauce
1/4 cup teriyaki sauce
1/2 tsp garlic powder
1/2 tsp cayenne red pepper
1/2 tsp lime juice
1/2 tsp liquid smoke
Dip the slices of meat into the marinade and make sure
all surfaces are covered then remove immediately and
place in food dryer.
For many years I used a conventional dryer with no forced air circulation.
It worked ok, but not near as good as the new dryers that have forced air
circulation. Follow the manufacturers instructions on how to use the dryer.
Most of my jerky was done in about 14 hours with the forced air dryer or 24
to 36 hours with the older type dryers.
Dill Pickles or Dill Pickled Green Tomatoes
These recipes are a must for those who like the big dill pickles you use
to get from the pickle barrel or from those gigantic pickle jars. If you like
those kind of pickles, you have got to make yourself some dill pickled green
tomatoes - they are even better than the dill pickles.
Dill Pickles: I don't use pickling cucumbers. I use the regular big
cucumbers you would buy for a salad. However, they must be firm and not overripe.
They make excellent big dill pickles.
Dill Pickled Green Tomatoes: You haven't lived until you try these.
If you grow your own tomatoes, wait until the first frost at the end of the
season and pick your remaining green tomatoes. Only select the best and most
firm tomatoes. Don't use any that are the slightest bit soft.
Food preparation: Wash completely all food items.
Large Salad Cucumbers or Green Tomatoes - enough to fill jars
1 clove of garlic per quart
1 sprig of fresh dill per quart
1 jalapino pepper per gallon - or more peppers to taste.
Pickling Solution: Make as much as you need.
1 quart water
1 cup vinegar
1/4 cup canning salt
Canning: Pack jars loosely with food items. Boil Pickling Solution
for about 5 minutes, then while hot, pour very slowly over items in hot jar.
Pour to the top. Put lids on tight and store in a cool spot. Everything is
ready to enjoy in about 2 weeks. You should steralize your canning jars in
boiling water prior to canning and pour the hot pickling solution into the
hot canning jars very slowly to prevent breaking of the glass. I make dill
pickles in 1 gallon glass jars. Quart jars are too small for the large dill
Warning: Please keep in mind that the food items are not boiled or
blanched. Therefore, there there will not be as long a shelf life as those
foods that are boiled or blanched prior to canning. I have safely eaten these
items I have canned up to 9 months later. However, it may have something to
do with the cool temperature or the 7,000 foot altitude of the area in which
I live. Please protect yourself and consult other canning information resources
to determine the appropriate safe shelf life for food canned in this manner.
The following recipe for Eggplant Parmesan is as good as I have had at the
Romeo & Juliet Restaurant in Beverly Hills California - which is the best
I ever had. To make good Eggplant Parmesan you want the Eggplant to end up
firm, not soggy. There are two secrets to making good Eggplant Parmesan. First,
is to have a good sauce. The spaghetti sauce recommended on this web site
is excellent for this purpose. Second, is to properly cut and bake the eggplant
prior to putting it into the casserole dish for further cooking. The following
are the steps to preparation:
1. To 400 degrees.
PREPARE THE EGGPLANT:
2. Use the large eggplant. Peel then cut crosswise into 1/2
3. Brush all surfaces of the eggplant with olive oil
(preferably virgin olive oil). Do not dip the eggplant into the olive oil or it will end up soggy.
4. On a nonstick baking pan, arrange the slices and bake about
8-10 minutes. Turn slices over and bake for another 8-10
minutes until just slightly browned.
PREPARE IN CASSEROLE DISH:
5. Spread an ample amount of spaghetti sauce in the bottom of a
6. Sprinkle generously with Parmesan Cheese over the spaghetti
7. Place eggplant into casserole dish in a single layer.
8. Top eggplant with spaghetti sauce.
9. Sprinkle generously with Parmesan Cheese.
10. Top with graded Mozzarella Cheese.
11. Bake at 400 degrees until cheese is lightly browned
(about 15-20) minutes.
E N J O Y
Replace the Eggplant with Portobello Mushrooms and follow steps 5-11 of Eggplant Parmesan recipe (ignoring steps 1-4). This is excellent.
1 large bag of lima beans (32 oz)
1 onion (chopped)
1 tsp basil
1 tsp sage
1 tsp red chili powder
1-1/2 tsp black pepper
3 tsp salt
1 tsp worcester sauce
1 tbsp margarine (low fat)
3 beef bullion cubes
3 chicken bullion cubes
1 lb hot sausage or 1 ham hock or 1 lb bacon (pre-cooked)
2 cloves garlic minced
Water (fill crock pot to about 1/2 inch from top)
Cook in a 4 quart crock pot or slow cooker (on high setting). At 7,000 feet altitude this will
cook in about 6 hours. It may cook quicker at lower
altitudes. Cook until the broth turns somewhat white
from the beans breaking down.
Use the same basic recipe as for Lima Beans, but replace replace lima beans with potatoes and barley. Also, do not use any beef bullion. Instead use 6 chicken bullion cubes.
PREPARING THE DOUGH
I don't know how the pizza places are able to make a good crispy crust and
keep it from getting soggy during cooking - maybe it is those big cast iron
ovens. However, I did figure out a way to make a crispy crust pizza. I buy the tubes of pizza
dough at the store. I roll it out on a stainless steel rectangular pan. Then
I cook it in the oven at 400 degrees for 8-10 minutes. I then take a towel, lay
it over the partially cooked dough and rub it smooth.
PREPARING THE PIZZA
If you want a pizza as good as you can get at Barrone's Pizza in North Hollywood
or Toluca Lake California then you will prepare it this way. First, you cover
the dough with pizza sauce. The spaghetti sauce recommended on this web site is excellent
for this purpose. Second, you add your condiments such as pepperoni, mushrooms,
sliced olives with diced jalapeno's, etc. Third, you cover the condiments with graded Mozzarella cheese. The real secret is
putting the cheese on top. That way it holds in all the oils and flavors of
the condiments and
doesn't let them escape in the oven.
Cook the pizza in the oven for 8 minutes - until the cheese starts browning
Sauces, Dips & Dressings
Barbeque or Shrimp Sauce
This is outstanding and can be used as a barbecue or shrimp sauce.
96 oz catsup (4 24 oz bottles)
96 oz water (less for more thickness)
1 tbsp salt
1 tsp black pepper
3 garlic pods
1 onion (brown)
1 lemon (squeezed and cut up in sauce)
3 tbsp mustard
3 bay leaves
1/4 cup vinegar
Bring to a boil, then simmer on low heat for 45 min to 2 hrs. Add cayenne
red pepper to taste.
THE RANCH DRESSING MIX
Ok, so I didn't do this all by myself. I cheated, I used Hidden Valley Ranch
Dressing mix in a pack (buttermilk recipe). By the way, don't waste your money
on those small dressing mix packs. Go to a store where they
have the larger items for restaurants. Buy one of the large packs of mix -
you get about 4 times the amount for your money.
THE LOWER FAT WAY
The following makes about 1 quart of dressing:
24 oz sour cream
6 oz buttermilk
2 regular packets (0.4 oz net weight each) of Hidden Valley Original Ranch Buttermilk Salad Dressing Mix (2 Tbsp Total)
THE FAT IS WHERE IT IS AT WAY
The following makes about 1 quart of dressing:
1/2 quart of Best Foods Mayonnaise
1/2 quart of Buttermilk
1-1/2 regular packs (or 2 tbsp) of Hidden Valley Ranch Mix
This recipe is definitely not a low fat recipe, but it is so good it is worth
the extra fat once in a while. Don't substitute another kind of Mayonnaise
or you will ruin the recipe.
3 oz Roquefort Cheese
1 pint Sour Cream
1 pint Best Foods Mayonnaise
1 tsp garlic powder
1 tsp Lawry's Seasoned Salt
1-1/2 tsp Worcestershire Sauce
dash of Tabasco Sauce
Mix all items together by hand or in a blender.
The secret to making good salsa is not just what you put in it, but the size you chop the ingredients. If you dice the tomatoes, onions, etc., the salsa will be excellent, but if you chop the ingredients too fine in a food processor, it will completely change the taste of the salsa and it will not be very good. You need the crunchy texture of the ingredients to make a good salsa.
I prepare my salsa in a 7 quart stainless steel mixing bowl. The following are the quantities for about 7 quarts.
2/3 bowl of diced tomatoes.
It is hard to tell exactly how many tomatoes because they vary in size, but it is equivalent to about 10 large beefsteak tomatoes (soft ground-grown vine ripened ones if you can get them). An out of season acceptable alternative is 1 large can(6 lb, 10 oz stewed tomatoes).
2 large onions
3 bunches of green onions (use about half the length of each)
6 jalapeno peppers (or Serrano peppers)
6 yellow peppers
2 bunches cilantro
4 garlic cloves
1 tsp cumin
1 tsp black pepper (to taste, depending how hot you want it)
1 tbsp red chili powder
2 tbsp oregano
2 tbsp salt
3 tbsp vinegar (can be increased for more tart flavor or to reduce hotness of the peppers)
2 tbsp olive oil (preferably virgin olive oil)
PREPARATION OF TOMATOES & ONIONS:
You don't want to chop things too fine in the food processor, but you still want them chopped evenly. To accomplish this, you hand cut the tomatoes & onions in quarters prior to processing. If you use the canned stewed tomatoes you don't have to hand cut
them prior to putting them into the food processor.
PREPARATION OF THE CHILI PEPPERS, CiLANTRO AND GARLIC
Cut the chili peppers (jalapeno's, serrano's, yellow, etc.) lengthwise then scrape out the seeds. This will make the peppers much more digestible. Chop the pepper's several times before putting them into the food processor. Chop the cilantro crosswise in about 1 inch sections. Crush the Garlic pods and chop a little.
PREPARATION IN FOOD PROCESSOR:
This is a tricky task. Don't turn the processor on and let it run. Just pulse it with quick pulses until you can see the elements are the proper consistency. Also, don't try to put everything into the processor at once - put the items in a few at a time. If you put too many in at one time they will not cut evenly and you will end up with big chunks and some very small chunks. When chopping dry items like onions, peppers, cilantro, garlic, etc. you need to add some tomato sauce to the processor or they will not chop
evenly. They will chop just fine in the tomato sauce.
Use stainless steel or glass bowls only. Mix all the ingredients together in the bowl, let it sit for about 2 hours and enjoy. It is always better the second day after all the ingredients have really had time to blend. If you use canned stewed tomatoes then the consistency of the salsa should be OK, but if you use fresh tomatoes, the consistency will depend on how much juice there was in the tomatoes. Add tomato sauce to thin to the desired consistency.
I have found the round tortilla chips to be the best for salsa dipping. You can scoop up a lot of salsa on these chips without them breaking. I personally prefer Arizona Brand Chips.
This sauce is also excellent sauce for making Pizza or Eggplant Parmesan or Portobello Parmesan. Please note that there is not any sugar added and the sauce is still excellent.
2 lb sausage
2 garlic cloves
2 large cans (6 lb, 10 oz) tomato sauce (106 oz) or 24 cans tomato sauce (8 oz ea)
8 bay leaves
2 tbsp oregano
1-1/2 tbsp salt
1/2 tsp black pepper
2 tsp sweet basil
1 tsp nutmeg
1 tsp anise
1 cup white wine (dry or white zinfandel)
1 can cheddar cheese soup or 2 cups graded cheddar cheese
Cook & drain sausage. Then brown the chopped onions in the sausage. Combine
all other elements. Bring to a boil, simmer on low heat for 30 minutes to
2 hours. For a
meatless sauce, replace meat with 8 beef bullion cubes.
For storage you can put about 2-1/2 cups (about 7 ladles) in a quart plastic
bag. Remove all the air, lay flat and freeze. This makes it easy to quickly
thaw out when you
need the sauce. This is about enough for 2 people for a spaghetti dinner.
Bailey's Irish Cream (Taste-Alike)
Compare the following to the real Bailey's Irish Cream
liquor and see if you can tell the difference. By the way,
this is not a low fat, low calorie drink. However, it is so good, who cares?
1 cup whiskey (a blend works well)
1 can Eagle Brand Milk
1 pint Half & Half Milk
1/2 tbsp Maple Extract
1/2 tbsp Coconut Extract
1/2 to 1 tbsp Chocolate Extract (to taste)
Mix in blender and ENJOY!!!
Bloody Mary Mix
(H. Leon Raper's Recipe)
1 quart of tomato juice (preferably Glorietta)
1 tsp celery salt
1 tsp salt
1/2 tsp black pepper
2 tbsp worcestershire sauce
4 shakes of Tabasco sauce
Bloody Mary Mix
(Paul Raper's Recipe)
1 large can of tomato juice (preferably Glorietta)
4 shot glasses of Worcestershire Sauce
2 heaping tbsp Horseradish
1/2 lemon squeezed
1/2 tsp celery seed
1 or 2 shots of Claussens Pickle juice
Tabasco Sauce to taste
Black ground pepper to taste
After pouring in glass, garnish with a little fresh lime juice on top, a
celery stock and a dill pickle (optional).
All the following Margaritas can be made Frozen (in a blender) or Up. They are awesome.
REGULAR MARGARITAS (1 serving)
1 shots of Tequila
1 shots of Triple Sec
2 shots of Mix
(Tavern Mix or an equivalent "Sweet 'n Sour Lemon" type)
For a little added flavor you can add 1/2 shot of Curacao or
Midori, not both. The type of mix is extremely important.
Be sure to use a lemonade based mix, not a limeade based mix.
Use the same ingredients as above, possibly without the special added flavors
indicated - add your choice of fruit.
Add the above ingredients to a blender, add ice and blend. Run the blender
on its highest speed. Also, if the blender seems to be laboring then don't
put too much ice in at a time. Keep adding ice until the blender is full and
the mix starts thickening.
The glass can be salted by rubbing the rim with water or olive oil, then moving
it around on a plate of salt (margarita salt works best). The glass would
not normally be salted for fruit drinks. Some prefer using sugar on the glass
for some of the fruit drinks.
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