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Thread: CHEF MAXIMUS' KITCHEN or THE OFFICIAL ROTHARMY COOKBOOK

  1. #121
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    Originally posted by blonddgirl777
    Max.,
    I tried this garlic bread on saturday...
    Very VERY good, but I am still digesting it!

    Uff...

    Thanks.

    It is was huh?

    However, there is an infamous garlic burger in SLC that is absolutely stellar but the aftermath is much worse.

    There is this old tavern at the mouth of one of our canyons called "The Cotton Bottom" and it's been there since the 40's. Anyway, they win every friggin' "Best Burger in Utah" poll and have done so for many years.

    I promised Rustoffa if he ever goes skiing with me here that I'm treating him to one of those burgers and a few pitures of beeya.

    Fuck, I just babbled. lol.

    I swear, they must marinate the ground beef in garlic juice and then put a dry rub of garlic powder on them prior to cooking. lmao. They are the best but the burps that come from eating those things are bad enough to end a marriage. lol.
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  2. #122
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    Fuck, I love these greaseball burgers so much I had to do a Google on them.

    Reviews and a pic of the beast

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    Originally posted by MAX
    Fuck, I love these greaseball burgers so much I had to do a Google on them.

    Reviews and a pic of the beast
    i've got sum cherry ice cream and sum cherry pie..

    who wants t2o bet they don't end up t2ogether?





    YOU'VE GOT T2O HAVE VISION
    Aff You Want T2o Eat Wit Precision
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  4. #124
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    While I'm in this thread and it's on my mind, does anyone have a really good New England Clam Chowder recipe? I'm talkin' a stellar one that blows people away?

    I have a few good one's but none that I've ever gone completely apeshit over and have kept as an institution.

    Thanks.

  5. #125
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    Originally posted by Phil theStalker
    i've got sum cherry ice cream and sum cherry pie..

    who wants t2o bet they don't end up t2ogether?





    YOU'VE GOT T2O HAVE VISION
    Aff You Want T2o Eat Wit Precision
    lmao...

    twerp. :p

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    Originally posted by MAX
    lmao...

    twerp. :p
    i have sum goode pot, t2oo..

    i've got cherries..

    tit's pouring rain and thunder outside..

    i've got munchies..

    i'm strokin'

    dat's wot's GRATE aboot dis country..





    HOMEGROWN

  7. #127
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    Sounds grate Phil.

    Any recipes to cook with it?

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    Originally posted by MAX
    Sounds grate Phil.

    Any recipes to cook with it?
    Pot in recipes?

    Dat should be a whole new thread!

    Good idea..

    excellent idea..

    as soon as i'm not stoned anymo' i'll start a Pot Recipe thread



  9. #129
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    Originally posted by Phil theStalker
    Pot in recipes?

    Dat should be a whole new thread!

    Good idea..

    excellent idea..

    as soon as i'm not stoned anymo' i'll start a Pot Recipe thread


    You do that but post recipes that actually have reefer as an ingredient. Not what you chow after partaking with the herb.

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    Originally posted by MAX
    You do that but post recipes that actually have reefer as an ingredient. Not what you chow after partaking with the herb.
    dat's da whole idea..

    Tit'll be a very slow evolving thread..

    uh uh uh uh uh u hu hu h

    i'll have a lot t2o catch up on.. hahahaa





    CULINARY MIND SKILLS

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    pot brownies or pasghetti with 'shroom sauce would be betta.

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    Originally posted by MAX
    pot brownies or pasghetti with 'shroom sauce would be betta.
    should we have a psychedelics recipe thread or separate threads f4or pot, mushrooms, etc.?

    talk t2o mme.. huh





    INDOOR HERB GARDEN

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    Phil,

    That's ALL yours?

    Holy smokes and pun intended. lol.

    I'm not a "smoker" but that's quite impressive.

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    Max,Thanks in advance for the spaghetti sauce recipe...Im fixing to cook it up right now....tried Carmines last Sunday and it was excellent,Just regret drinking so much Budweiser while i was cooking it!
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    Originally posted by mewisemagic
    Max,Thanks in advance for the spaghetti sauce recipe...Im fixing to cook it up right now....tried Carmines last Sunday and it was excellent,Just regret drinking so much Budweiser while i was cooking it!

    Thanks dude.

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    BUMP

    Anything to put that fucking pic down.

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    Sorry... just trying to get rid of the big ugly thread...

    There you go!
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    Max asked me for my New England Clam Chowda recipe, so I figured I'd post it here in case anyone else might like it.


    3 cups water
    1 cup white wine
    8 pounds of clams
    1/4 pound sliced bacon
    3 medium onions, chopped
    2 pounds of potatoes (or about 3-4 medium sized), peeled and diced
    2 cups of heavy cream
    thyme
    bayleaf
    parsley



    In a large pot, bring water and wine to a simmer. Add the clams, cover, and cook until the clams have opened (10-15 min) Remove the clams from the pot, remove the clams from the shells and set aside. Strain the liquid and set aside.

    In the large pot, cook the bacon until crispy, remove bacon from pot, cut into peices, and set aside. Add the chopped onion to the bacon fat over low heat, and cook the onions until they are soft. (appx. 15-20 min). Pour in the clam cooking liquid, add the potatoes, thyme, bayleaf and parsley, and simmer gently until the potatoes are cooked (appx. 20 min.)

    Add the clams, bacon and cream to the soup. Simmer for at least 5 min. Longer is OK. Season with ground pepper before serving.
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    Originally posted by diamondsgirl
    Max asked me for my New England Clam Chowda recipe, so I figured I'd post it here in case anyone else might like it.
    Thanks DG.

  20. #140
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    Originally posted by blonddgirl777
    Hey Max (or anyonelse...),

    I always marinate the salmon and chicken breasts in some vinaigrette (from the srore) but it always end-up being dry, when I BarB.Q. it...

    Any tricks to make sure those meats don't dry up?
    Whenever I grill fish (and its almost always salmon) I never put it directly on the grill. Wrap it in aluminum foil. Use vegetable spray or Pam on the foil first. If you have a top rack, put it on that one. Fish is tough to marinate. If you do it too long, the marinade can actually cook the fish, which is probably why it's drying out.
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    Originally posted by Antman
    Whenever I grill fish (and its almost always salmon) I never put it directly on the grill. Wrap it in aluminum foil. Use vegetable spray or Pam on the foil first. If you have a top rack, put it on that one. Fish is tough to marinate. If you do it too long, the marinade can actually cook the fish, which is probably why it's drying out.
    Thanks!
    Will try...

  22. #142
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    heres a couple down home recipes

    Spaghetti Casserole
    3 t. shortening, 8oz. vermicelli spaghetti, 1 lb. ground beef, 1 1/2 tsp. garlic salt, 2 small onions chopped, 1 green pepper chopped, 4 stalks celery, thinly sliced, 1 large can of mushrooms, 1 can whole kernel corn, 2 tsp. salt, 1/2 tsp. pepper, 2 tsp. chili powder, 1 qt. tomatoes, 3/4 cup of water, 1 (16-oz.) pkg. mozzarella cheese(save til last)

    melt shortening in a large skillet. brown spaghetti and ground beef. drain. add remaining ingredients and simmer for 25 minutes. add cheese and let melt.


    DEER JERKY
    4 pounds deer meat sliced thin, mix 3/4 cup soy sauce, 3/4 cup worcestershire sauce, 2 tsp. onion powder, 2 tsp. garlic powder, 2 tsp. season salt, 3 tsp. liquid smoke, 1 tsp. black pepper
    optional:
    1 to 2 tsp. ground red pepper, 1 tsp, red pepper flakes, a dash of franks red hot sauce

    freeze meat until firm enough to slice thin. place in a large mixing bowl with lid. mix ingredients and pour the marinade over meat and set in refrigerator for at least 12 hours. place marinated meat in single layers in dehydrator 4 to 6 hours or until dry. store tightly in sealed ziploc bags.

    what the hell, I'll even add a desert!

    MOUNTAIN DEW CAKE
    1 box orange cake mix, 1 (3-oz.) box instant coconut pie filling, 1 cup of oil, 4 eggs, 1 (12 oz.) mountain dew
    TOPPING: 1 large can crushed pineapple, 1 1/2 cups of sugar, 1/2 cup of butter, 1 (3 oz.) can coconut, 3 tsp. self rising flour

    cake: mix all together in a large bowl. beat at medium speed for 2 minutes. pour cake mixture into 9 x 13-inch greased pan. bake at 350 for 25 to 30 minutes. cool.
    topping: mix sugar, pineapple, butter and flour together and bring to a boil. add coconut and stir. cool 15 to 20 minutes before putting topping on cake.
    enjoy!!
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  23. #143
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    Originally posted by diamondsgirl
    Max asked me for my New England Clam Chowda recipe, so I figured I'd post it here in case anyone else might like it.


    3 cups water
    1 cup white wine
    8 pounds of clams
    1/4 pound sliced bacon
    3 medium onions, chopped
    2 pounds of potatoes (or about 3-4 medium sized), peeled and diced
    2 cups of heavy cream
    thyme
    bayleaf
    parsley



    In a large pot, bring water and wine to a simmer. Add the clams, cover, and cook until the clams have opened (10-15 min) Remove the clams from the pot, remove the clams from the shells and set aside. Strain the liquid and set aside.

    In the large pot, cook the bacon until crispy, remove bacon from pot, cut into peices, and set aside. Add the chopped onion to the bacon fat over low heat, and cook the onions until they are soft. (appx. 15-20 min). Pour in the clam cooking liquid, add the potatoes, thyme, bayleaf and parsley, and simmer gently until the potatoes are cooked (appx. 20 min.)

    Add the clams, bacon and cream to the soup. Simmer for at least 5 min. Longer is OK. Season with ground pepper before serving.
    I have to try that!

    This has been my clam chowder recipe:



    And this is one of my favorite places to go in the whole wide world:

    (Located in ESSEX, MA)
    Last edited by Nickdfresh; 08-30-2005 at 02:16 AM.
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    Here's one that I made last Sunday that was nothing short of awesome!

    Mexican Lasagna

    1 1/2 pounds ground beef
    1 large onion -- chopped
    1 can refried beans
    16 lasagna noodles -- cooked and drained
    2 teaspoons oregano
    1 teaspoon ground cumin
    3/4 teaspoon garlic powder
    2 1/2 cups salsa
    1 cup Monterey jack cheese -- shredded
    1 cup cheddar cheese -- shredded

    2 cups sour cream
    3/4 cup sliced green onions
    1 small can black olives -- sliced
    1 cup Monterey jack cheese -- shredded

    Brown ground beef and drain well. Add onion and continue to cook until
    onion is translucent. Remove from heat. Stir in beans, oregano, cumin and
    garlic powder. Place 4 noodles in the bottom of a 13x9x2 inch baking pan
    coated with non stick spray or lightly greased. Spread 1/3 meat mixture
    over noodles, top with 1/3 cup Monterey Jack cheese and 1/3 cup cheddar
    cheese. Continue layering. Cover pan with foil and bake at 350 degrees for
    1 hour. Remove from oven and top with sour cream, sliced green onions,
    sliced black olives and Monterey Jack cheese. Return to oven without
    covering for 15 minutes or until cheese is melted.


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

    NOTES : For the topping; combine sour cream, onions and olives together
    then top lasagna.
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    Originally posted by Nickdfresh
    I have to try that!

    This has been my clam chowder recipe:



    And this is one of my favorite places to go in the whole wide world:

    (Located in ESSEX, MA)
    Ive never been to Woodmans but they ARE well known for their clambakes and their chowda.

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    This recipe, and many more can be found at www.recipesource.com There haven't been many recipes from this site that I tried that turned out bad, and I've tried quite a few!

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    Originally posted by Little Texan
    Here's one that I made last Sunday that was nothing short of awesome!

    Mexican Lasagna

    1 1/2 pounds ground beef
    1 large onion -- chopped
    1 can refried beans
    16 lasagna noodles -- cooked and drained
    2 teaspoons oregano
    1 teaspoon ground cumin
    3/4 teaspoon garlic powder
    2 1/2 cups salsa
    1 cup Monterey jack cheese -- shredded
    1 cup cheddar cheese -- shredded

    2 cups sour cream
    3/4 cup sliced green onions
    1 small can black olives -- sliced
    1 cup Monterey jack cheese -- shredded

    Brown ground beef and drain well. Add onion and continue to cook until
    onion is translucent. Remove from heat. Stir in beans, oregano, cumin and
    garlic powder. Place 4 noodles in the bottom of a 13x9x2 inch baking pan
    coated with non stick spray or lightly greased. Spread 1/3 meat mixture
    over noodles, top with 1/3 cup Monterey Jack cheese and 1/3 cup cheddar
    cheese. Continue layering. Cover pan with foil and bake at 350 degrees for
    1 hour. Remove from oven and top with sour cream, sliced green onions,
    sliced black olives and Monterey Jack cheese. Return to oven without
    covering for 15 minutes or until cheese is melted.


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

    NOTES : For the topping; combine sour cream, onions and olives together
    then top lasagna.
    sounds real good...I've been havin' a hankerin' for some Mexican lately

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    Another great recipe...

    Greek Spaghetti

    1 Garlic clove, minced
    2 tb Olive oil
    2 cn (14 1/2-ounce) diced
    -tomatoes with basil,
    -garlic, and oregano
    1/2 c Sliced green onions
    1/4 c Chopped fresh parsley
    3 tb Lemon juice
    7 oz Thin spaghetti, cooked
    1 c Crumbled feta cheese
    1 cn (4-ounce) sliced ripe olives
    -(optional)
    Garnishes: lemon slices,
    -green onions, fresh parsley
    -sprigs

    Saute garlic in hot oil in a large nonstick skillet until tender. Add
    tomatoes and next 3 ingredients; saute 2 minutes or until thoroughly
    heated. Toss together tomato mixture, pasta, cheese, and, if desired,
    olives. Serve immediately. Garnish, if desired.

    Easy, and delicious!

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    I propose stickying this thread.

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    This one came out of an old church cookbook.

    Spinach Enchilada Casserole

    2 lb ground chuck
    1 large onion, chopped
    1 pkg frozen spinach
    1 (1 lb) can tomatoes
    1 can mushroom soup
    1 (8 oz) carton sour cream (or 8 oz cottage cheese, blended)
    1/4 c milk
    3 garlic cloves, minced
    16 fresh or frozen tortillas
    1/4 c melted butter
    2 (4 oz) cans chopped green chilies
    1/2 lb Longhorn cheese, grated

    Brown meat and drain. Stir in onions, tomatoes, spinach (cooked and drained). Combine soup, sour cream, milk, garlic, chilies and mix well. Dip 8 tortillas in melted butter and arrange on bottom and sides of large casserole. Spoon half above ingredients on tortillas and add a layer of cheese. Arrange the other 8 tortillas, dipped in butter, and put remaining ingredients on top. Add remainder of cheese. Bake 35 minutes in 325 degree oven. Serves 12. Freezes well.


    Phew! Typed that word for word out of the book for you folks. A couple of notes...it doesn't indicate what type of tortillas to use, but I assumed they meant corn tortillas, so I used them and it turned out great. Also, it doesn't say this, but you might want to salt and pepper the ground meat while you're cooking it, as well. Not too much, but enough to spice the meat a little.

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    Max, couldn't find that thread where we talked about the wings. I found this thread, neat one.

    Anyway, does it matter what oil I use to fry the wings? Canola, vegetable, corn, Quaker State? I think I may break out the deep fryer for Monday's Pats vs. Colts. I'd also like to cut up some chicken breasts, bread 'em and fry those bastards. Maybe some mushrooms too while I'm at it.
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    Originally posted by EbDawson
    Max, couldn't find that thread where we talked about the wings. I found this thread, neat one.

    Anyway, does it matter what oil I use to fry the wings? Canola, vegetable, corn, Quaker State? I think I may break out the deep fryer for Monday's Pats vs. Colts. I'd also like to cut up some chicken breasts, bread 'em and fry those bastards. Maybe some mushrooms too while I'm at it.

    I just use basic vegetable oil when using a deep fryer. It works just fine.

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    Thanks, will do.

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    Let me know bro, I always like hearing how stuff turns out.

  35. #155
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    There is a plant we have that grows up in the hills in the spring called a ramp. city peeps call them leeks I think. It's kinda like a cross between garlic and a green onion. I'm surprized chefs have'nt used these. we have ramp festivals and you can taste many different recipes. my god they're sooo good. theres nothing like them. But the after effects are'nt too good. they stay on your breath for about two days but it's well worth it.

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    Originally posted by larbo
    There is a plant we have that grows up in the hills in the spring called a ramp. city peeps call them leeks I think. It's kinda like a cross between garlic and a green onion. I'm surprized chefs have'nt used these. we have ramp festivals and you can taste many different recipes. my god they're sooo good. theres nothing like them. But the after effects are'nt too good. they stay on your breath for about two days but it's well worth it.
    how are things in West Vagina?

    LOL...

  37. #157
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    Originally posted by larbo
    There is a plant we have that grows up in the hills in the spring called a ramp. city peeps call them leeks I think. It's kinda like a cross between garlic and a green onion. I'm surprized chefs have'nt used these. we have ramp festivals and you can taste many different recipes. my god they're sooo good. theres nothing like them. But the after effects are'nt too good. they stay on your breath for about two days but it's well worth it.
    Leeks are commonly used in a lot of recipes. I always use them instead of onion in boullabaise or cioppino.

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    I love cooking. I will post some recepies I use regularly at home.
    Cool thread.
    Milllermoos
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    Mom's Banana Nut Bread
    Melt 1 stick of butter
    stir in 1 cup of sugar, 1/2 teaspoon salt and 2 beaten eggs until smooth.
    stir in 3 small or 2 large ripe bananas that have been mashed up.
    stir in 1 and 1/4 cups flour mixed with 1 teaspoon baking soda and mix until flour is incorporated
    add 1/2 cup walnuts.
    pour into a greased 9 by 5 loaf pan
    bake at 300 degrees for about an hour
    or until the top springs back when pressed
    enjoy
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  40. #160
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    Sticky this fucking thread!

    Thanks Max and Carmine for the excellent sauce recipes.

    I now know what I've been doing wrong. My last batch of tomato sauce tasted like a bucket of ass drippings.

    And that ain't right.
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