BigBlock Dart Cookbook

[mrhotrod]

If anyone is interested in sharing your favorite recipes with other BigBlockDart members list them here. Maybe if we get enough recipes listed we can make our own BigBlockDart cookbook. Lets see how many we can get listed.

I will start it off with one of my favorite soups

Beef Vegetable Soup

2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning, recipe follows:
(1 cup salt,  1/4 cup black pepper, 1/4 cup garlic powder)
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked elbow macaroni or noodles
Chopped fresh parsley leaves

If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).
Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni or noodles and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley. 

[Hotwheelsjr]

Ya'll use recipes?  I just throw stuff in a pan and cook it....I can't remember the last time I used a measuring cup or spoon.

[juiced440]

Ya'll use recipes?  I just throw stuff in a pan and cook it....I can't remember the last time I used a measuring cup or spoon.

I guess cooking a grilled cheese you wouldnt need a measuring cup 


Asian Grilled Drumsticks
 
1/4  cup soy sauce 
1/3  cup fresh lemon juice 
1/2  cup liquid honey 
1/4  cup sesame oil 
2  tablespoons minced fresh garlic 
2  tablespoons minced fresh ginger 
2  teaspoons dryed chili flakes 
black pepper 
2  green onions, chopped 
10  chicken drumsticks 
1/4  cup peanut oil 
seasoning salt (or use white salt) 
black pepper 
In a bowl whisk together the first 8 ingredients.
Add in green onions.
Place the chicken drumsticks in a large resealable bag.
Pour the marinade on top and seal bag; turn to coat evenly with marinade.
Refrigerate and marinate for a minumum of 8 hours, turing occasionally.
Set grill to medium heat.
Remove the chicken 
Place the chicken on a baking sheet, and pat any excess marinade off with a paper towel.
Rub the drumsticks with peanut oil on all sides.
Season chicken with seasoned salt or white salt and pepper.
Gill turning chicken until crispy and golden brown, or until the chicken is thoroughly cooked.

[notenuffcash]

Russ'  bourbon & soda.  One part bourbon and two parts soda. Soda is optional.                                                                                                                                     

[PinkE]

This is a cool idea...I will add some of mine too, but not right now...I know some of you guys are excellent cooks, so lets share it here....

[Jim_Lusk]

I'll add something else later, but I am known for my milkshakes and sometimes like to experiment. A few years ago I took five Atomic Fireball candies (made by the Ferrara Pan company) and broke them up in the blender. I then made a vanilla milkshake around them (I never measure, but a few scoops of vanilla ice cream and a bit of milk). Everybody who has had one raves about it.

[Yellow]

I have a recipe for beef stew from my mom, but it's deadlier than Jim Jones KOOLAIDE

[LILBLUE65]

I love to cook.  From Turkey fryer wings, all the way to homemade pasta and "Iron Chef " type meals. I like the high end stuff because it is challenging, but the " Tailgate" stuff is really fun. I went to our local area Drags last year and made chili ( wow!!! everyone makes chili ). I was talking to a fella that just installed 90/10 drag shocks on the front of his car, so I decided to call my chili " Rob's 90/10 dragstrip chili" .  Not to hot, but it will leave a patch down the 1320, and transfer the weight to the rear... oh ya, only 10% of it stays.   Rob


                                                                                                     

[DaBigNuttedMan]

I start with a warm 18 pack of bud lite chill to desired temp [early sampling ok untill content with temp] then pop tops and enjoy!!!   

[Yellow]

Huh? an 18 pack, what, Ya like to drink alone?   

[Yellow]

Here's a tasty dish, Manook Adobo (chicken adobo) from the P.I.

Take a large pot
pour in about 1/4 cup of dark vinegar
pour in about 1/4 cup of soy sauce (Silver Swan if you can find it)
ad four or five Bay leaves.
add about half a clove of garlic
add about a dozen whole peppercorns
take a nice size whole chicken and useing a clever, cut it up into pieces.
Place the chicken in and bring to a boil
As soon as it boils tiun it down to simmer
let it simmer for about an hour and a half, turn the chicken every other beer
after an hour, add a chopped onion, not diced, chopped
also add two or three medium size peeled potatoes, cut them in halfs and the cut the halves again twice.
peel two or three carrots, chop into 1 inch pieces.
let that sucka simmer until the veggies are done, let it sit for an hour and viola, it's Masarap!!! (good)
Oh, and don't forget to turn on the rice cooker!!

Of coures if Ya have a six pack of ice cold San Miguel beer, and close Your eyes, ya can almost smell S...T river outside Olongapo  santa4 santa4 santa4

By the way, anyone ever hear the phrase " Mag Beer Muna Tayo"

[sr71mopar]

I like to cook, because I love to eat.

[DART VADER]

Here's mine
fill bowl with Froot Loops
add milk.
TAAADAAAAAAAAAA.......

[Yellow]

White Milk?? hell ya might as well sprinkle on some Palonium 210     

[diesel2005]

Manatee stew
75 lbs onions
100lbs poptatos
50lbs cellery
2 bay leafs
season to taste

thist is for a young beast!

[Yellow]

Well the manatee is easy to get, but where the hell ya get poptatos? santa4

[65val]

Well, if we're cooking up a  ...then you have to start with a very complete and not-parted-out Dart body, stir in a well spiced  and cooked-to-hot 383/440, baiste with a rich sauce of enamel or base/clear in a suitable color, mix in dabs of fresh upholstery, a nice layer of new carpeting, and finish off with 4 nice Ralley's with round, black BFG's. Add suitable chrome and striping for garnish, take to track, and create abundant smoke for effect!


Yumm,,,Yumm!!!!

[Yellow]

I tought i would share this fish recipe from down south.
I don't know if ya'll have Carp up north, but down here we get some pretty good sized ones, here a recipe i have had for some time.
This is best cooked over an open campfire with a spit.

First gut and decapite the Carp and butterfly it.
make a marinate of :
2 table spoons of molasses
half a bottle of the barbecue sauce of your choice
the juice of one a squeezed lemon
dash of salt and pepper
1/2 bottle of beer, if you can spare it, stupid question i know, who can spare 1/2 a beer
two cloves
now marianate the Carp in the sauce for two hours minimum!

find a hardwood tree limb, (oak, hickory, or ash are the best) about three inches in diameter
wrap the Carp around the limb and secure it with a couple of 16 penny nails, and roast over the fire, depending on the fire, it should be cooked in about 12 to 15 minutes.
When the Carp is well cooked and crispy, remove the nails and throw the freaking Carp as far as You can and eat the tree limb!!!!  Bon Appitiete

[ski]

Good one Yellow.  You had me going. 

[bluedart]

ok, i,ve got one.
  chicken flavored eggs ( really)
cover the bottom of a frying pan with red wine vinegar, heat it up on just over medium
put in some eggs, cover
they end up with a nice rubber texture, and they somehow taste like chicken

[318_Magnum]

Man, the last time I tried cooking something...

[DaBigNuttedMan]

Here's mine
fill bowl with Froot Loops
add milk.
TAAADAAAAAAAAAA.......

cheerios

[sr76mopar]

Ok my family LOVES this stuiff so i guess ill let you in on it. Cheep Easy and very taste.

Taco salad

2 lbs ground beef
1 bag of cheese dorritos
1 bag taco cheese
2 cans choped olives
1 large sour cream
4 tamatos
1 head lettus
1 hole red onion
a pack of taco seasoning

brown ground beef and add taco seasoning let cool
chop all veg's and add to large bowl
smash the dorritos up in the bag and poor in bowl
add cheese
after everything is in bowl add sour cream and mix with hands tell everything is mix well
and that is my taco salad

[DaBigNuttedMan]

I tought i would share this fish recipe from down south.
I don't know if ya'll have Carp up north, but down here we get some pretty good sized ones, here a recipe i have had for some time.
This is best cooked over an open campfire with a spit.

First gut and decapite the Carp and butterfly it.
make a marinate of :
2 table spoons of molasses
half a bottle of the barbecue sauce of your choice
the juice of one a squeezed lemon
dash of salt and pepper
1/2 bottle of beer, if you can spare it, stupid question i know, who can spare 1/2 a beer
two cloves
now marianate the Carp in the sauce for two hours minimum!

find a hardwood tree limb, (oak, hickory, or ash are the best) about three inches in diameter
wrap the Carp around the limb and secure it with a couple of 16 penny nails, and roast over the fire, depending on the fire, it should be cooked in about 12 to 15 minutes.
When the Carp is well cooked and crispy, remove the nails and throw the freaking Carp as far as You can and eat the tree limb!!!!  Bon Appitiete

kinda like cedar plank salmon, huh my neighbors got carp in a pond, hard times man maybe I could cut a limb and I'll have my own lil christmas  santa4

[thebankerstoy]

Here's a GREAT way to "fire up" the grille........ santa4

Richard

[attachment deleted by admin]

[mopartony]

Tony's beanless Chili of Death.

1 lbs of ground sirloin
1 lbs of bacon
1 lbs of top sirloin steak
3 packages of chili powder mix(your choice)
3 cans of tomato puree
1 bottle of Dave's insanity sauce


Get out a 8qt. pot, add the tomoato puree, 3 packs of Chili mix with water if advised on packet.  Brown beef, once it is 3/4 of the way done, drain grease off, add 1/4 bottle of Dave's Insanity sauce.  Finish browning.  Drain remaining grease and Sauce into bowl and add beef into 8qt pan.  Cook bacon as normal, helps if one adds 1/4 bottle of Dave's insanity sauce to cook bacon in. Once bacon is cooked, break it into small pieces and put in 8qt pan.  Dice the 1lbs. of steak into 1/2-1" cubes.  Put them into sautee' pan, add grease and sauce from browning beef.  Brown the edges slowly so the flavor will get in there.  Once the steak is browned, add it to the 8 qt pan.  Add 1/4 bottle of Daves to 8 qt pan.  Let simmer for 2 hours on low heat. 

Serve in fire retardant bowl and invest in some tucks. 

If that is too hot use the hot sauce called, Louisiana hot sauce.

[Twister]

Chilli of Death no doudt; I have had Dave's Insanity sauce, ONCE!  I can't believe it doesen't melt the glass it is packaged in!

[DartKnight]

Here's a tasty dish, Manook Adobo (chicken adobo) from the P.I.

Take a large pot
pour in about 1/4 cup of dark vinegar
pour in about 1/4 cup of soy sauce (Silver Swan if you can find it)
ad four or five Bay leaves.
add about half a clove of garlic
add about a dozen whole peppercorns
take a nice size whole chicken and useing a clever, cut it up into pieces.
Place the chicken in and bring to a boil
As soon as it boils tiun it down to simmer
let it simmer for about an hour and a half, turn the chicken every other beer
after an hour, add a chopped onion, not diced, chopped
also add two or three medium size peeled potatoes, cut them in halfs and the cut the halves again twice.
peel two or three carrots, chop into 1 inch pieces.
let that sucka simmer until the veggies are done, let it sit for an hour and viola, it's Masarap!!! (good)
Oh, and don't forget to turn on the rice cooker!!

Of coures if Ya have a six pack of ice cold San Miguel beer, and close Your eyes, ya can almost smell S...T river outside Olongapo  santa4 santa4 santa4

By the way, anyone ever hear the phrase " Mag Beer Muna Tayo"

I once worked with a Filipino guy who used to bring that stuff for lunch all the time; it RULES. Add some pansit, and you're good to go...

[Yellow]

Yep, your right, i miss the pansit bihon     santa1

[Hotwheelsjr]

Been chowing on Filipino food for 19+ years now...my wife makes some killer sinigang na baboy.  Come to think of it...everything she cooks is the best I've had.  The only dish she hasn't been able to master is Sisig...I have to go back to the PI to get some good sisig.

Isang may pinag-samahan, San Miguel beer!!

Now I'm hungry...damn it.