based on the popular comfort food Cream Chipped Beef, this is my take ont he lovingly adored recipe S.O.S. you can use any deli-sliced meat you want, hell, i've used shredded chicken/beef/pork before. I use white pepper for the bite, you can use black pepper if you dont have white. the cayenne adds a nice ninja kick. now, the completed product does look like crap, but is tastes so florking good.
The recipe:
Ingredients:
2 1/2 - 3 Tb butter
about 4 oz deli-sliced meat (ham, beef, turkey, whatever you like) sliced into ribbons or bits
3TBsp flour
1 loose TBsp broun sugar
sprinke to taste each of cayenne, white pepper, garlic
milk
2 slices of lightly buttered toast
Method:
1. in a decent size pan, melt the butter over medium heat.
2. sprinkle in the brown sugar and spices (you can do the spice part later if you like)
3. sprinkle in the flour and stir around.
4. titrate enough milk, while stirring, to get the texture you desire. the flour and heat will thicken the sauce.
5. distribute the yummy over your toast on a plate, and enjoy!!
Monday, December 5, 2011
Friday, December 2, 2011
Sticky(_(_) Buns
The ninja master of cinnamon raisin buns (and yes you can leave the raisins out lol). something yummy this way comes.
Ingredients
1 cup milk
½ cup sugar
1 tsp salt
½ cup butter or margarine
¼ cup warm water (110-115 deg f)
1 pkg yeast (.25 oz, or 2 ¼ tsp)
1 egg
4 or so cups flour
¼ cup melted butter, divided
½ cup packed brown sugar, divided
2 tsp cinnamon, divided
½ cup raisins, divided
1 recipe “sticky” coating (follows)
Method
1. Scald milk. Stir in the white sugar, salt and butter. Cool to lukewarm.
2. Measure out the warm water into a warm bowl, sprinkle the yeast in and stir till dissolved. (you can give it a couple minutes to proof if you want. )
3. Stir in the milk mixture, egg and half the flour (2 cups) and beat until smooth.
4. Add enough of the remaining flour to make a stiff dough.
5. Cover tightly with foil, and refrigerate for at minimum 2 hours.
6. When ready to shape, divide the dough in half.
7. Roll each half out on a floured surface to the dimentions of 9”x18” rectangle.
8. Brush with 2 Tbsp melted butter and sprinkle with ¼ cup brown sugar and 1 tsp cinnamon and ¼ cup raisins for each rectangle.
9. Roll up from the long side and slice into 1 ½ inch slices.
10. Place in a 9 inch square pan prepared with “sticky” coating.
11. Cover and let rise for 2 hours or so, till doubled in bulk.
12. Bake at 375 degrees F for 25 minutes.
Yield: 2 dozen
”sticky” Coating
Ingredients
1 Tbsp butter for each pan used (2Tbsp total if you put em all in one pan)
¼ cup packed brown sugar per pan (ditto on the double for one big pan)
2 Tbsp light corn syrup (again… ditto on one big pan)
Method
1. Get your head out of the gutter, it isn’t that kind of “sticky” coating… pervs.
2. Melt the butter in the pans.
3. Sprinkle with half the brown sugar per pan.
4. Stir in half the corn syrup per pan.
5. Insert buns and bake as denoted above
Ingredients
1 cup milk
½ cup sugar
1 tsp salt
½ cup butter or margarine
¼ cup warm water (110-115 deg f)
1 pkg yeast (.25 oz, or 2 ¼ tsp)
1 egg
4 or so cups flour
¼ cup melted butter, divided
½ cup packed brown sugar, divided
2 tsp cinnamon, divided
½ cup raisins, divided
1 recipe “sticky” coating (follows)
Method
1. Scald milk. Stir in the white sugar, salt and butter. Cool to lukewarm.
2. Measure out the warm water into a warm bowl, sprinkle the yeast in and stir till dissolved. (you can give it a couple minutes to proof if you want. )
3. Stir in the milk mixture, egg and half the flour (2 cups) and beat until smooth.
4. Add enough of the remaining flour to make a stiff dough.
5. Cover tightly with foil, and refrigerate for at minimum 2 hours.
6. When ready to shape, divide the dough in half.
7. Roll each half out on a floured surface to the dimentions of 9”x18” rectangle.
8. Brush with 2 Tbsp melted butter and sprinkle with ¼ cup brown sugar and 1 tsp cinnamon and ¼ cup raisins for each rectangle.
9. Roll up from the long side and slice into 1 ½ inch slices.
10. Place in a 9 inch square pan prepared with “sticky” coating.
11. Cover and let rise for 2 hours or so, till doubled in bulk.
12. Bake at 375 degrees F for 25 minutes.
Yield: 2 dozen
”sticky” Coating
Ingredients
1 Tbsp butter for each pan used (2Tbsp total if you put em all in one pan)
¼ cup packed brown sugar per pan (ditto on the double for one big pan)
2 Tbsp light corn syrup (again… ditto on one big pan)
Method
1. Get your head out of the gutter, it isn’t that kind of “sticky” coating… pervs.
2. Melt the butter in the pans.
3. Sprinkle with half the brown sugar per pan.
4. Stir in half the corn syrup per pan.
5. Insert buns and bake as denoted above
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