Reply to Thread
Return to thread view
Return to main page

Forum: Off Topic
Thread: Spam
Post by: Impacter(343349)
2008-05-26 21:42:48
Here is a thread for spam recipies. I have one from jmallonee

"Southwestern Grilled Stuffed Spamburger Hamburgers

Recipe By :n/a

Serving Size : 3 Preparation Time :0:00

Categories : Grilling Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can Spam luncheon meat - (12 oz)

6 tablespoons shredded Monterey Jack with jalapeņos

3 lettuce leaves

9 slices avocado

1/2 cup garden vegetable salsa -- drained

3 tablespoons sour cream

3 soft tortillas

Cut Spam into 3 (1/2-inch) thick slices. Using a knife, carefully make a

pocket in each slice of Spam to within 1/2-inch on all sides. Fill each

pocket with 2 tablespoons cheese.

Grill or heat burgers over medium heat until golden brown on both sides

and cheese is melted, turning once. Place lettuce on top half of each

tortilla. Top with burger, avocado, salsa and sour cream. Fold edges of

tortilla inward.

This recipe yields 3 servings."
Post by: jmallonee(34807)
2008-05-27 05:04:06
Goodness Gracious, Great Bars Of Spam!

Recipe By :J Mallonee
Serving Size : 0 Preparation Time :0:00
Categories : Main Dish Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans Spam luncheon meat - (12 oz ea)
1 can whole-berry cranberry sauce - (16 oz)
1 1/4 cups brown sugar
1 cup seedless raisins
3/4 cup chopped walnuts
1/2 cup orange marmalade
1/2 teaspoon salt
1 orange
=== DOUGH ===
4 cups flour
2 tablespoons baking powder
2 teaspoons salt
1 1/3 cups milk
2/3 cup oil
=== GLAZE ===
1 1/2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon rum

Prepare the filling: In a food processor or meat grinder (or with a
knife, if you have some time) chop the Spam until it is the consistency of
hamburger. Put the Spam, cranberry sauce, brown sugar, raisins, walnuts,
marmalade and the 1/2 teaspoon salt in a Dutch oven. Grate the peel of
the orange into the mixture, then squeeze in the juice of the orange
(catching any seeds in a strainer or your hand). Stir well. Cook,
stirring over medium heat until the mixture boils. Continue cooking 20
minutes, stirring very often. Cool.

Prepare the dough: Combine the flour, baking powder and the 2 teaspoons
salt in a bowl. Add milk and oil, stirring until the flour is fully
moistened. Knead the dough briefly on waxed paper, and divide in half.

Roll half the dough between 2 sheets of waxed paper until it is slightly
bigger than a 17- by 10-inch cookie sheet or jelly roll pan. Peel off the
top sheet of waxed paper, invert the pan over the dough and invert the pan
and dough together. Peel off the other sheet of waxed paper. Press the
dough so it covers the bottom and goes up the sides of the pan. Spoon the
filling evenly over the dough.

Preheat the oven to 425 degrees.

Roll the second half of the dough between 2 sheets of waxed paper to the
same dimensions -- slightly larger than the pan. Remove the top sheet and
quickly flip the dough onto the filling. (He who hesitates is in real
trouble here. Once it starts falling off the waxed paper, there's no
reasonable way to catch the dough.)

Remove the backing sheet and press the top and bottom layers of dough
together at the edges. Don't worry if the top layer doesn't quite make it
to the edge; it'll be fine. Make 4 long diagonal slashes through the top
layer to minimize shrinkage. Bake 25 to 30 minutes, until the crust is
golden brown.

Remove from oven and prepare the glaze: Combine confectioners' sugar,
milk and rum. Mix until smooth. When the bars have cooled slightly,
drizzle the glaze over them and spread evenly with a knife or spatula.
Allow to cool, and cut into bars.
Post by: Dyna Mike Duncan(127082)
2008-05-27 06:40:39
Think I'm gonna be sick :(
Post by: jmallonee(34807)
2008-05-27 08:47:47
:o) I have lots more spam recipe's if anyone's interested.
say yes to spam
Post by: Dyna Mike Duncan(127082)
2008-05-27 09:44:41
I think I'll start posting some recipes of my own - something involving Tripe or sweetbreads maybe ....
Post by: suepahfly(59692)
2008-05-27 10:02:35
I stick to french fries...
Did you know the French didn't even invented it?
The Belgians did!!! :D

Go go Belgium, Go!

Anyway, when i get ofline, I've had enough spam for a year...
And yet i allways come back the next day! Stupid SPAM-ADDICTION :(
Post by: jmallonee(34807)
2008-05-27 13:31:57

Spam Mexican Extravaganza

Recipe By : J Mallonee
Serving Size : 6
Categories : Main Dish Salads/Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup rainbow rotini
1 can Spam luncheon meat - (12 oz) -- cubed
1 can pinto beans - (15 oz) -- drained
1 cup frozen corn -- thawed
3/4 cup shredded cheddar cheese
1 green bell pepper -- chopped
1/4 cup chopped onion
1/4 cup chopped tomato
1 can sliced ripe olives - (2 1/4 oz) -- drained
1 jar salsa - (8 oz)
3/4 cup sour cream
1 tablespoon mayonnaise or salad dressing
4 cups shredded lettuce
Tortilla chips

Cook rotini according to package directions; chill. In a skillet, saute
Spam over medium heat until lightly browned; cool.

In a large bowl, combine rotini, Spam, beans, corn, cheese, green pepper,
onion, tomato and olives. In a small bowl, combine salsa, sour cream and

Toss together salsa mixture and Spam mixture. Cover and chill several
hours. Spoon salad mixture over lettuce. Serve with chips.

This recipe yields 6 to 8 servings.

Post by: jmallonee(34807)
2008-05-27 13:36:57
just for dyna mike aka John

Tripes A La Basquaise

Recipe By :J Mallonee
Serving Size : 6
Categories : Beef Soups/Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 quarts Water
2 cups Chicken or beef stock -- preferably homemade
1 tablespoon Salt
1 tablespoon White wine vinegar
1/2 Onion -- cut in half again
5 Black peppercorns
1 pinch Cayenne pepper
2 whole Garlic cloves
3 pounds Honeycomb tripe -- partially cooked
1/4 cup Olive oil
2 medium Onions -- sliced
2 ounces Prosciutto -- finely chopped
2 Garlic cloves -- finely chopped
1 Celery rib -- cut into 3/4" pieces
2 medium Carrots -- cut into 3/4" slices
1 cup White wine
16 ounces Peeled plum tomatoes - (1 can) -- drained, seeded,
and sliced
4 Bay leaves
1 pinch Red pepper flakes
1 teaspoon Salt
1 teaspoon Freshly-ground black pepper
1 tablespoon Cornstarch -- stirred together
2 teaspoons Water
1/2 large Red onion -- finely sliced
1 Green bell pepper -- stemmed, seeded,
and cut into 1/4" strips
1 Red bell pepper -- stemmed, seeded,
and cut into 1/4" strips
1 Yellow bell pepper -- stemmed, seeded,
and cut into 1/4" strips
1/2 teaspoon Salt
1/4 teaspoon Freshly-ground black pepper
1 small bunch Flat-leaf parsley, leaves only -- finely chopped
Juice of 1/2 lemon

In a large soup pot, combine the water with the salt, vinegar, onion
quarters, peppercorns, garlic, and stock. Bring to a boil over medium
heat and add the tripe. Reduce the heat and simmer partially covered for
1 1/2 hours. Remove and drain the tripe and, over medium heat, simmer the
broth until it has reduced by half, down to about 4 cups (this will take
at least 45 minutes). Strain the stock and reserve. When the tripe is
cool enough to handle, cut it, against the grain, into 2- by 1/2-inch
Meanwhile, in a large heavy casserole, heat 2 tablespoons of the oil
over medium-low heat. Add the onions and cook, stirring occasionally,
until translucent, about 5 to 6 minutes. Increase the heat to medium, add
the prosciutto and cook for 2 minutes more, then add the garlic and cook
for a further minute, until the aroma of the garlic is released. Add the
celery, carrots, and white wine and simmer until the wine is reduced by
about half. Add the reserved stock, tomatoes, bay leaf, red pepper, salt,
black pepper, and tripe to the pan. Cover the pan tightly and reduce the
heat to very low. Cook the tripe for 1 1/2 hours.
About 20 minutes before the dish will be finished, stir the cornstarch
mixture thoroughly into the casserole. In a large heavy skillet heat the
remaining 2 tablespoons oil over high heat. Add the onion and all the
peppers cook for 4 to 5 minutes, stirring frequently, until golden and
slightly softened. Stir in the salt, pepper, parsley, and lemon juice,
and remove from the heat. Serve the tripe in large shallow heated bowls,
garnished with a generous spoonful of the pepper mixture.
This recipe yields 6 servings.
Post by: Dyna Mike Duncan(127082)
2008-05-27 15:40:41
Now I'm definitely gonna hurl :P
Post by: jmallonee(34807)
2008-05-27 16:07:16
Post by: The Legend Killer(21778)
2008-05-27 20:16:47
You would John would like Spam being a Northern male and all. The ex's family was addicted to the stuff and an old headmaster of mine would dance around singing spam.
Post by: suepahfly(59692)
2008-05-27 21:21:06
Is it me, is it the fact that it's 2am, is it because of me having exams tomorow, or did that post just doesn't make sence...

Ben? ;)
Post by: legendary wolf(38655)
2008-05-28 20:19:32
Food, eh? ;)
Post by: jmallonee(34807)
2008-05-29 09:42:18

Sweetbreads With Vin Santo, Shallots And Napa Cabbage

Serving Size : 4
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh sweetbreads
1/2 cup white vinegar
Salt -- to taste
Freshly-ground black pepper -- to taste
Flour -- for dusting
4 tablespoons virgin olive oil
12 shallots -- peeled, and
halved across equator
1 cup Vin santo
1 tablespoon tomato paste
1 tablespoon finely-chopped fresh rosemary leaves
1 cup fresh chicken stock
1/4 napa cabbage head -- thinly sliced
to yield 2 cups raw

In a large saucepan, place sweetbreads, 1/4 cup white vinegar, 1 teaspoon
salt and cold water to cover and bring to boil. Remove from heat and
allow to stand 10 minutes. Remove sweetbreads and cool in refrigerator 30

Remove center membrane tough fibrous pieces and connective tissue and
slice into 3/4" thick pieces. Season sweetbreads with salt and pepper and
dredge in four.

In a 12- to 14-inch saute pan, heat olive oil until smoking. Saute
sweetbreads until dark golden brown on one side (8 to 10 minutes). Turn
over, add shallots and cook until golden brown (7 to 8 minutes).

Add vin santo, tomato paste, rosemary and chicken stock and bring to boil,
stirring to distribute tomato paste. Stir in napa cabbage, cover and
simmer 2 minutes. Remove cover and simmer until quite thick. Remove
sweetbreads to heated plate, pour sauce over them and serve.

This recipe yields 4 servings.

Post by: suepahfly(59692)
2008-05-29 10:42:18
you don't say...

(and you don't expect me to read it all, i hope?)
Post by: jmallonee(34807)
2008-05-29 11:42:20
you dont have to read it all. just kind of buzz around it
Post by: suepahfly(59692)
2008-05-29 19:55:19
Can you prepare the dish for me, so i can come sit on it and taste it?
Post by: Captain Stupendous(38517)
2008-05-29 23:04:38
I happen to like Spam, but my online persona "Captain Stupendous" loves the stuff. He believes that Spam is an important part of every meat salad.

Meat salad with BBQ sauce dressing... mmmm...
Post by: jmallonee(34807)
2008-05-30 06:41:44
Post by: detroit maniac(233270)
2008-05-30 16:23:06
Hmmm. I wonder how pointless posts got the name of Spam... They taste nothing like the meat :P
Post by: mob(23502)
2008-05-30 19:19:15
Heh! Funny!
Post by: suepahfly(59692)
2008-06-01 04:53:33
Isn't it obvious?
SPiced hAM
Post by: suepahfly(59692)
2008-06-01 04:56:01
Stop Pornography and Abusive Marketing Act
State Police Association of Massachusetts
Space Planning and Management
Survey Processing and Management
Spectral Processing and Manipulation
Search Pattern Assessment Model
Society of Properties Artisan Managers
Schools of the Pacific Atmospheric Monitoring
Society for the Preservation of Amplitude Modulation
Systems Personnel Activity Meeting
Shelter, Portable, Air Mobile
Shelter, Protective, Aircraft Maintenance
Society for the Publication of American Music
SGML Parser Add Markup
Some Place Around Montana / Missouri / Massachusetts / Mississippi / Maine :-)
Scanning Photo-Acoustic Microscopy
Service Provisioning and Account Management
Slant Path Attenuation Model
Strike Package and Associated Messages
Society for Palmtop Advancement through Meetings
Student Peer Abstinence Movement
Shoulder of Pork & Ham

anything else?

Post by: jmallonee(34807)
2008-06-01 09:28:55
Stupid Post's anger me
Post by: suepahfly(59692)
2008-06-01 19:10:49
that one tops all of mine :D
Post by: jmallonee(34807)
2008-06-01 22:40:37
:o) lol
Post by: mob(23502)
2008-06-02 00:42:42
"Student Peer Abstinence Movement"

I bet you're the President of that association, eh Suep? lol
Post by: suepahfly(59692)
2008-06-02 08:45:49
Nah, pres has to stay sober and ... erm ... virgin :D
DEFENATELY nothing for me :)

To late for both... And thank god for that! :P
Reply to Thread

Total Users: 571
Total Forums: 20
Total Threads: 2076
Total Posts: 21663