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 Spam 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 Spam 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 mayonnaise. 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 with 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 strips. 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 |
:o) |
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 minutes. 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 |
:o) |
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 |
yea.
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 |