DiabloFans

Wow, those sound delicious, Nektu. Seem easy to make, too. I'll defintely try something like that soon, if you don't mind telling me the actual numbers in the recipe, or is all I need to know in your earlier post?

* 3/4 cup milk
* 1/4 cup margarine, softened
* 3 1/4 cups all-purpose flour
* 1 (.25 ounce) package instant yeast
* 1/4 cup white sugar
* 1/2 teaspoon salt
* 1/4 cup water
* 1 egg
* 1 cup sugar, packed
* 1 tablespoon ground cinnamon
* 1/2 cup margarine, softened
* 1/2 cup raisins (optional)

Directions

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together sugar, cinnamon, softened margarine.
4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Glaze:

* 4 tablespoons butter
* 2 cups powdered sugar
* 1 teaspoon vanilla extract
* 3 to 6 tablespoons hot water

Mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Well, I know what I'm doing Friday night. To bad I'm still single, otherwise I would make this recipe with a girl.

I thought I posted one up already. Hmm, try this:

Nektu's chili:

2 lbs ground elk, or regular hamburger meat
1 lrg white onion
1 each red bell pepper and yellow bell pepper
5 each whole fresh jalapenos
1 can diced tomatoes in juice(the size of the can is up to you)
1 can kidney beans
2 small cans tomato paste
Garlic powder, cayenne powder, chili powder.

Dice the onion and the bell peppers and put them in a stock pot. Start to simmer in a little canola oil. Cut the jalapenos in half, make sure you cut off the top where the stems are. I take a spoon and scrape out the seeds. If you like a bit of spice, leave the seeds in. DON'T TOUCH YOUR EYES OR GO TO THE BATHROOM WITHOUT WASHING YOUR HANDS AFTER WORKING WITH THE JALAPENOS. IT WILL BURN.

Dice the jalapenos and put them in with the bells and onion. In a separate pan brown off the ground meat. Add the diced tomatoes, juice and all, with the onion and peppers. Bring to simmer. Drain the juice out of the kidney beans and add to stock pot.

Drain the juices from the cooked ground meat and add to the stock pot as well. Add 4 cups warm water and the 2 cans tomato paste.

Adding the spices is up to you. I use about 2 ounces of garlic powder, 5 ounces of chili powder and about 1 ounce of the cayenne powder. If you want add some Tabasco sauce.

Let simmer for about 3 hours, stirring every once in a while.

I prefer to use ground elk. It has a better flavor than regular ground beef. If you can find ground elk cool! If not, then you may want to hunt it or just go with the beef.

They sell ground elk where you live? Here we usually have to hunt it or get it from someone I know who hunts. I might be able to find some somewhere. Just never looked before.

It is a bit different, but you can still have the same outcome with the flavor if done right. I've always preferred ground game meat in my chili than just regular ground beef. Deer, elk doesn't matter. It seems to add a nice twist to it.

There are many recipes you can do with tail, head, feet, tongue, tripe and intestines. But very few people, such as myself, never really like to touch the parts of the animal we call the "nasty bits" or offal. Some of the reason is because we don't understand them or their flavours. And sometimes we think it's just disgusting. Take brain for instance. I can tell you that I know of at least 6 recipes for calves brain. But I will never try them. Sweetbreads, however, I will try, and have, and like them, if done right.

The Larousse Gastronomique describes Sweetbreads as this:

The culinary item for the thymus gland (in the throat) and the pancreas (near the stomach) in calves, lambs and pigs, although the latter are not much used. Thymus sweetbreads are elongated and irregular in shape; pancreas sweetbreads are larger and rounded. Lambs' and calves' sweetbreads are cooked the same way, but the latter are considered to be superior; they can be used in fillings and ragouts for moulds and vol-au-vent. Sweetbreads need to be blanched, refreshed and cooled before use; they can then be fried, braised, roasted, grilled (broiled), poached, cooked au gratin or on skewers.

Here is my favorite:

Fried sweetbreads

Blanch, cool and press some sweetbreads. Cut each one into 3 or 4 slices and season with salt and pepper. Dip each slice in flour and fry in butter until brown. Alternatively, clean the sweetbreads well and dry them thoroughly. Put them into a saute pan with some melted butter, add salt and pepper to taste, cover the pan and let them cook gently for 30-35 minutes.

Serve fried sweetbreads sprinkled with chopped parsley an a bed of pommes Anna, with a thick Bearnaise sauce served separately.

Nektu, got any awesome omelet recipes?

That really depends. I could give you my own that is kind of a secret. Unless you really want it.

Why is it a secret, we all know nobody here can cook as well as you?? You could take out the secret ingredient and then send me the recipe.

Tonight my roommate made this pasta which was actually squash noodles. The marinara sauce he made entirely out of vegetables from his own garden. It was really good shit!

You mean spaghetti squash? It's alright. My wife made it for me at one point of our marriage. Made it with a meat sauce. I wasn't impressed.

@Lt., I'll get a recipe up and edit this post later.

Alright thank you!

The secret to the best pbnj:

3 pieces of Rye Toast
Skippy Natural Peanut butter with HONEY
Strawberry jam
Bananas

Do with this info what you will but be very careful for it holds the key to life!!

Quote from Umpa65

The secret to the best pbnj:

3 pieces of Rye Toast
Skippy Natural Peanut butter with HONEY
Strawberry jam
Bananas

Do with this info what you will but be very careful for it holds the key to life!!

I think I may have convulsed a little there. Never heard of pbnj on Rye.

Omelet; Cajun style:

Whip your eggs until smooth and add a touch of milk and whip a bit more.

Saute diced onions, mixed bell peppers, diced tomatoes and some 70/90 shrimp in liquid butter alternative. The really little ones. After this has sauteed and your onions are near translucent, add your beaten eggs.

I Like to slide the egg to one side as the mix cooks, cooking it evenly, getting the liquid stuff to the sides so it can cook. Make sense? You don't want to use a scramble technique. Flip it once there is little liquid left on the top portion. Cook a few moments, flip again. Put some shredded cheddar on one side of omelet. Slide that side toward the plate and fold as you finish. (I didn't tell you what else I add to give it my special twist.)

Hope that helps Lt.

Thank you. Will definitely try it this coming weekend.

Quote from Nektu

You mean spaghetti squash? It's alright. My wife made it for me at one point of our marriage. Made it with a meat sauce. I wasn't impressed.

Somehow I doubt much impresses you at all. I thought it was pretty damn good though.