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Default REC - Italian Beef Sandwiches (crockpot recipe)

On Mon, 17 Jul 2006 13:08:40 -0500, Andy <q> wrote:

>I'd make DKM's version! Sausage and pepperoni!


Even just pepperoni would be great.

>One of those pizza recipes actually called for a roof of dough!???


LOL! Yup.

I make the Frugal Gourmet's recipe (from this site), but I don't put
cornmeal in the dough, and I add 2 tablespoons of sugar.

I use a deep dish pan that was previously used by a Pizza Hut
restaurant. Purchased it on eBay. Perfectly seasoned!

Carol
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Default Chicago deep dish pizza [Was: REC - Italian Beef Sandwiches (crockpot recipe)]


"Lou Decruss" > ha scritto nel messaggio
...
> On Mon, 17 Jul 2006 20:07:16 +0200, "Pandora" >
> wrote:
>
>>
>>"Lou Decruss" > ha scritto nel messaggio
. ..
>>> On Mon, 17 Jul 2006 17:19:10 +0200, "Pandora" >
>>> wrote:
>>>
>>>
>>>>Haven't you said there are only two layers?
>>>>I would do like this: first layer, white. Over this I put mozzarella
>>>>cheese, basil and some diced tomatoes. The second and last layer, with
>>>>tomato sauce, anchovies and oregano. What do you think?
>>>>Am I right?
>>>>
>>>
>>> 1. Dough
>>> 2. Very thin layer of olive oil or pesto (brushed)
>>> 3. Provolone SLICES
>>> 4. Prepared red sauce (or gravy as I've heard Italians call it)
>>> 5. Whatever topping(s) you want
>>> 6. Mozzarella
>>> 7. Dusting of peccorino
>>>
>>> Bake as hot as your oven will go. Usually about 25 minutes at 500.
>>>
>>> Lou

>>
>>And the second dough????
>>Thank you, Lou, always very kind!!!
>>I like the idea of pesto sauce.

>
> A second dough would create a "stuffed " pizza. It's not very popular
> around here. Seems it's another internet legend I guess. The cheese
> and toppings need to brown a little. I'd take a pass on it if I were
> you.
>
> Pesto is good on anything LOL
>
> Lou


Sorry if I don't understand, but where is the difference between a Chicago
deep pizza and a normal pizza, then?
Excuse me for all these questions

--
Cheers
Pandora


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Default REC - Italian Beef Sandwiches (crockpot recipe)

On Mon, 17 Jul 2006 13:31:19 -0500, Damsel in dis Dress
> wrote:

>On Mon, 17 Jul 2006 12:13:36 -0500, Lou Decruss >
>wrote:
>
>>Although the recipe posted was fine I'd use broth rather than water.

>
>Thank you! Very easy to substitute a can (yeah, I'm not a *real*
>foodie) of beef broth for the water.


You can buy the freezable boxes of concentrate. Works well.

>>Other possible additions would be:
>>Bay leaf
>>Onion
>>Marjoram
>>Bell Pepper
>>Hot sauce
>>Black pepper

>
>I will ponder these. Some are things that Crash won't eat, so that
>slows me down sometimes.


Small price to pay for a good companion. Chopped fine most are
undetectable after they all incorporate. Just don't overdo them.
Tyme and fennel should have been on the list of options also.

Lou
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Default REC - Italian Beef Sandwiches (crockpot recipe)

On Mon, 17 Jul 2006 20:05:03 +0200, "Pandora" >
wrote:


>Ohh! Thank you for this long and beautiful and very interesting explanation
>on the recipe origins.


You're welcome. As I just mentioned in another post, tyme and fennel
are also good options. And you're right. Lots of flavor is the key.

Good luck,

Lou
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Default Chicago deep dish pizza [Was: REC - Italian Beef Sandwiches (crockpot recipe)]

"Pandora" > wrote in :

> Is 200 lbs your ideal weight? How tall are you?
> BTW you have almost reached the winning post!!!
> Many compliments!



Pandora,

I'm 6'3" tall. 200 lbs is just right. I weighed that back in 2003.
Anything below 200 and I'd look like a stick figure.

Andy


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Default REC - Italian Beef Sandwiches (crockpot recipe)

Damsel in dis Dress > wrote in
:

> I make the Frugal Gourmet's recipe (from this site), but I don't put
> cornmeal in the dough, and I add 2 tablespoons of sugar.



Carol,

I remember in Los Angeles, there was a Numero Uno's (a Pizzeri Uno
copycat) that made a deep dish with a mildly sweet crust. I remember
liking it a lot!

Andy
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Default Chicago deep dish pizza [Was: REC - Italian Beef Sandwiches (crockpot recipe)]

On Mon, 17 Jul 2006 20:52:27 +0200, "Pandora" >
wrote:


>>>And the second dough????
>>>Thank you, Lou, always very kind!!!
>>>I like the idea of pesto sauce.

>>
>> A second dough would create a "stuffed " pizza. It's not very popular
>> around here. Seems it's another internet legend I guess. The cheese
>> and toppings need to brown a little. I'd take a pass on it if I were
>> you.
>>
>> Pesto is good on anything LOL
>>
>> Lou

>
>Sorry if I don't understand, but where is the difference between a Chicago
>deep pizza and a normal pizza, then?
>Excuse me for all these questions


"Chicago Deep Dish" doesn't have a second layer of dough. Other than
"stuffed" I've got no clue what to call it.

Lou
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Default Chicago deep dish pizza [Was: REC - Italian Beef Sandwiches (crockpot recipe)]


"Pandora" > wrote in message
...
>
> "Lou Decruss" > ha scritto nel messaggio
> ...
> > On Mon, 17 Jul 2006 20:07:16 +0200, "Pandora" >
> > wrote:
> >
> >>
> >>"Lou Decruss" > ha scritto nel messaggio
> . ..
> >>> On Mon, 17 Jul 2006 17:19:10 +0200, "Pandora" >
> >>> wrote:
> >>>
> >>>

>
> Sorry if I don't understand, but where is the difference between a Chicago
> deep pizza and a normal pizza, then?
> Excuse me for all these questions
>


Pandora, I always understood Chicago pizza to be just a deep dish pizza.
It's got a crust at least an inch thick, a little crispy on the outside and
nice and soft on the inside. I usually eat Chicago pizza with a fork
because it's usually over-full of toppings, sauce and cheese and gets really
messy. New York pizza tends to have a thin, but pliable crust and the
slices of pizza are so big you have to fold the slice in half to eat it.
The pizza I've had in California and Hawaii had a thin crust, but it was
thicker than New York, but much thinner than Chicago style.

Personally, I like a super crispy thin crust because it doesn't fill you up
as quickly so you get to eat more. (I say that, but I can usually only eat
2 slices on a *good* day!)

kili


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Default REC - Italian Beef Sandwiches (crockpot recipe)


"Andy" <q> wrote in message ...
> Damsel in dis Dress > wrote in
> :
>
> > I make the Frugal Gourmet's recipe (from this site), but I don't put
> > cornmeal in the dough, and I add 2 tablespoons of sugar.

>
>
> Carol,
>
> I remember in Los Angeles, there was a Numero Uno's (a Pizzeri Uno
> copycat) that made a deep dish with a mildly sweet crust. I remember
> liking it a lot!
>
> Andy


I ate at a Numero Uno's in Upstate New York and I remember the pizza being
more of a Chicago Style with a slightly sweet, but yeasty crust. If I'm
eating a deep dish, I love the taste of yeast in my crust!

kili


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Default Chicago deep dish pizza [Was: REC - Italian Beef Sandwiches (crockpot recipe)]

writes:

>Sorry if I don't understand, but where is the difference between a Chicago
>deep pizza and a normal pizza, then?
>Excuse me for all these questions



what's a normal pizza?



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Default Chicago deep dish pizza [Was: REC - Italian Beef Sandwiches (crockpot recipe)]

On Mon, 17 Jul 2006 13:16:58 -0500, Andy <q> wrote:

>My diet finishes when I reach 200lbs/90kg (maybe by November). I'm at
>225lbs/102kg now.


Whoo-hoo! You're doing a magnificent job! I'll let you know when I
start getting closer to where I belong, too.

Carol
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Default REC - Italian Beef Sandwiches (crockpot recipe)

On Mon, 17 Jul 2006 13:53:40 -0500, Lou Decruss >
wrote:

>On Mon, 17 Jul 2006 13:31:19 -0500, Damsel in dis Dress
> wrote:
>
>>On Mon, 17 Jul 2006 12:13:36 -0500, Lou Decruss >
>>wrote:
>>
>>>Although the recipe posted was fine I'd use broth rather than water.

>>
>>Thank you! Very easy to substitute a can (yeah, I'm not a *real*
>>foodie) of beef broth for the water.

>
>You can buy the freezable boxes of concentrate. Works well.
>
>>>Other possible additions would be:
>>>Bay leaf
>>>Onion
>>>Marjoram
>>>Bell Pepper
>>>Hot sauce
>>>Black pepper

>>
>>I will ponder these. Some are things that Crash won't eat, so that
>>slows me down sometimes.

>
>Small price to pay for a good companion. Chopped fine most are
>undetectable after they all incorporate. Just don't overdo them.
>Tyme and fennel should have been on the list of options also.


Okay, adding thyme and fennel to the list. I love them both. Crash
loves fennel. Maybe he won't notice the thyme. I haven't talked to
him about the other stuff yet.

Carol
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Default REC - Italian Beef Sandwiches (crockpot recipe)

On Mon, 17 Jul 2006 14:02:18 -0500, Andy <q> wrote:

>Damsel in dis Dress > wrote in
:
>
>> I make the Frugal Gourmet's recipe (from this site), but I don't put
>> cornmeal in the dough, and I add 2 tablespoons of sugar.

>
>I remember in Los Angeles, there was a Numero Uno's (a Pizzeri Uno
>copycat) that made a deep dish with a mildly sweet crust. I remember
>liking it a lot!


Try adding a little sugar to whichever recipe you use, and see what
you think. I add a little sugar to any yeast dough I make (which
doesn't happen very often).

Our foodie friend, Joe, just introduced me to "Herman Sourdough
Starter." It's a sweet starter. May have to give that a shot.

Carol
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Default Chicago deep dish pizza [Was: REC - Italian Beef Sandwiches (crockpot recipe)]

Damsel in dis Dress > wrote in
:

> I'll let you know when I
> start getting closer to where I belong, too.
>
> Carol



Carol,

It's a deal!

All the best,

Andy
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Default REC - Italian Beef Sandwiches (crockpot recipe)

On Mon, 17 Jul 2006 19:12:37 GMT, "kilikini"
> wrote:

>I ate at a Numero Uno's in Upstate New York and I remember the pizza being
>more of a Chicago Style with a slightly sweet, but yeasty crust. If I'm
>eating a deep dish, I love the taste of yeast in my crust!
>
>kili


If I am eating any pizza, I want the crust to be yeasty.

Christine


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Default REC - Italian Beef Sandwiches (crockpot recipe)

Damsel in dis Dress wrote on 17 Jul 2006 in rec.food.cooking

> On Mon, 17 Jul 2006 14:02:18 -0500, Andy <q> wrote:
>
> >Damsel in dis Dress > wrote in
> :
> >
> >> I make the Frugal Gourmet's recipe (from this site), but I don't put
> >> cornmeal in the dough, and I add 2 tablespoons of sugar.

> >
> >I remember in Los Angeles, there was a Numero Uno's (a Pizzeri Uno
> >copycat) that made a deep dish with a mildly sweet crust. I remember
> >liking it a lot!

>
> Try adding a little sugar to whichever recipe you use, and see what
> you think. I add a little sugar to any yeast dough I make (which
> doesn't happen very often).
>
> Our foodie friend, Joe, just introduced me to "Herman Sourdough
> Starter." It's a sweet starter. May have to give that a shot.
>
> Carol
>


Moosehead Dough Recipe

makes 4 patties

1 ½ cup Moosehead Beer
1 cup water (lukewarm temperature 72°F)
1 tbsp Sea Salt
1 tbsp sugar
16 g Yeast (pressed yeast) (or you could use Fleishman’s instant dry
active yeast)
6 tsp Extra Virgin Olive Oil
1000 g (6 cups) unbleached white flour (all purpose)


1. Dissolve sugar and salt in water/beer mixture (use wisk).
2. Add yeast and wisk until dissolved.
3. Add flour and mix on low speed for 3 minutes
4. Stop mixer, add oil and mix on low speed for another 3 minutes
5. Stop mixer, mix on high speed for another 3 minutes.


Total mixing time 9 minutes.


Weigh out dough in four - 13 oz (or .81 lbs) for medium dough patties
(12” pizza). Roll into balls – but careful not to over work the dough.
Cover and put in walkin cooler (fridge) overnight for proofing.



Approximate yield – 4 Medium (13 oz) dough patties



--


Curiosity killed the cat, but for a while I was a suspect

-Alan
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Default REC - Italian Beef Sandwiches (crockpot recipe)

On Mon, 17 Jul 2006 12:05:57 +0200, "Pandora" >
wrote:

>
>"TammyM" > ha scritto nel messaggio
...
>> And I can learn Italian slang :-) I already know most of the "bad"
>> Spanish, French and German words :-)
>>
>> TammyM,

>
>The worst word we have in Italy is "Sheldon" DDDDDDDDDDDDDDDDDDDDDDDDDDDD


LOLOL! That was deserved :-)

TammyM
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Default REC - Italian Beef Sandwiches (crockpot recipe)


"Lou Decruss" > ha scritto nel messaggio
...
> On Mon, 17 Jul 2006 20:05:03 +0200, "Pandora" >
> wrote:
>
>
>>Ohh! Thank you for this long and beautiful and very interesting
>>explanation
>>on the recipe origins.

>
> You're welcome. As I just mentioned in another post, tyme and fennel
> are also good options. And you're right. Lots of flavor is the key.
>
> Good luck,
>
> Lou


Yes. And I like many herbs on my food
thank you
Pandora


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Default Chicago deep dish pizza [Was: REC - Italian Beef Sandwiches (crockpot recipe)]


"Andy" <q> ha scritto nel messaggio
...
> "Pandora" > wrote in :
>
>> Is 200 lbs your ideal weight? How tall are you?
>> BTW you have almost reached the winning post!!!
>> Many compliments!

>
>
> Pandora,
>
> I'm 6'3" tall. 200 lbs is just right. I weighed that back in 2003.
> Anything below 200 and I'd look like a stick figure.


You are very tall! No, a stick figure is not beautiful
Pandora
>
> Andy



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Default Chicago deep dish pizza [Was: REC - Italian Beef Sandwiches (crockpot recipe)]


"Lou Decruss" > ha scritto nel messaggio
...
> On Mon, 17 Jul 2006 20:52:27 +0200, "Pandora" >
> wrote:
>
>
>>>>And the second dough????
>>>>Thank you, Lou, always very kind!!!
>>>>I like the idea of pesto sauce.
>>>
>>> A second dough would create a "stuffed " pizza. It's not very popular
>>> around here. Seems it's another internet legend I guess. The cheese
>>> and toppings need to brown a little. I'd take a pass on it if I were
>>> you.
>>>
>>> Pesto is good on anything LOL
>>>
>>> Lou

>>
>>Sorry if I don't understand, but where is the difference between a Chicago
>>deep pizza and a normal pizza, then?
>>Excuse me for all these questions

>
> "Chicago Deep Dish" doesn't have a second layer of dough. Other than
> "stuffed" I've got no clue what to call it.
>
> Lou


Could we call it a pie without the cap, like a sort of tarte?
Pandora




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Default Chicago deep dish pizza [Was: REC - Italian Beef Sandwiches (crockpot recipe)]


"kilikini" > ha scritto nel messaggio
.. .
>
> "Pandora" > wrote in message
> ...

[CUT]
>> Sorry if I don't understand, but where is the difference between a
>> Chicago
>> deep pizza and a normal pizza, then?
>> Excuse me for all these questions
>>

>
> Pandora, I always understood Chicago pizza to be just a deep dish pizza.
> It's got a crust at least an inch thick, a little crispy on the outside
> and
> nice and soft on the inside. I usually eat Chicago pizza with a fork
> because it's usually over-full of toppings, sauce and cheese and gets
> really
> messy. New York pizza tends to have a thin, but pliable crust and the
> slices of pizza are so big you have to fold the slice in half to eat it.
> The pizza I've had in California and Hawaii had a thin crust, but it was
> thicker than New York, but much thinner than Chicago style.


I think I would enjoy the New york style
>
> Personally, I like a super crispy thin crust because it doesn't fill you
> up
> as quickly so you get to eat more. (I say that, but I can usually only
> eat
> 2 slices on a *good* day!)


So do I
cheers
Pandora
>
> kili
>
>



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Default Chicago deep dish pizza [Was: REC - Italian Beef Sandwiches (crockpot recipe)]


"Damsel in dis Dress" > ha scritto nel
messaggio ...
> On Mon, 17 Jul 2006 13:16:58 -0500, Andy <q> wrote:
>
>>My diet finishes when I reach 200lbs/90kg (maybe by November). I'm at
>>225lbs/102kg now.

>
> Whoo-hoo! You're doing a magnificent job! I'll let you know when I
> start getting closer to where I belong, too.
>
> Carol


We want the pics: before and after....

--
Cheers
Pandora


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Default REC - Italian Beef Sandwiches (crockpot recipe)


"TammyM" > ha scritto nel messaggio
...
> On Mon, 17 Jul 2006 12:05:57 +0200, "Pandora" >
> wrote:
>
>>
>>"TammyM" > ha scritto nel messaggio
...
>>> And I can learn Italian slang :-) I already know most of the "bad"
>>> Spanish, French and German words :-)
>>>
>>> TammyM,

>>
>>The worst word we have in Italy is "Sheldon"
>>DDDDDDDDDDDDDDDDDDDDDDDDDDDD

>
> LOLOL! That was deserved :-)
>
> TammyM


ROTFL!!!!!!


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Default Chicago deep dish pizza [Was: REC - Italian Beef Sandwiches (crockpot recipe)]

On Tue, 18 Jul 2006 09:34:34 +0200, "Pandora" >
wrote:

>"Damsel in dis Dress" > ha scritto nel
>messaggio ...
>> On Mon, 17 Jul 2006 13:16:58 -0500, Andy <q> wrote:
>>
>>>My diet finishes when I reach 200lbs/90kg (maybe by November). I'm at
>>>225lbs/102kg now.

>>
>> Whoo-hoo! You're doing a magnificent job! I'll let you know when I
>> start getting closer to where I belong, too.

>
>We want the pics: before and after....


I'm doing it to control my diabetes and cholesterol and stuff. How
about if I just post my old and new lab reports?

Carol


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Default Chicago deep dish pizza [Was: REC - Italian Beef Sandwiches (crockpot recipe)]


"Damsel in dis Dress" > ha scritto nel
messaggio ...
> On Tue, 18 Jul 2006 09:34:34 +0200, "Pandora" >
> wrote:
>
>>"Damsel in dis Dress" > ha scritto nel
>>messaggio ...
>>> On Mon, 17 Jul 2006 13:16:58 -0500, Andy <q> wrote:
>>>
>>>>My diet finishes when I reach 200lbs/90kg (maybe by November). I'm at
>>>>225lbs/102kg now.
>>>
>>> Whoo-hoo! You're doing a magnificent job! I'll let you know when I
>>> start getting closer to where I belong, too.

>>
>>We want the pics: before and after....

>
> I'm doing it to control my diabetes and cholesterol and stuff. How
> about if I just post my old and new lab reports?
>
> Carol


OH! ROTFL! It would be more interesting

--
Cheers
Pandora


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Default Chicago deep dish pizza [Was: REC - Italian Beef Sandwiches (crockpot recipe)]

Damsel in dis Dress > wrote in
:

> I'm doing it to control my diabetes and cholesterol and stuff. How
> about if I just post my old and new lab reports?
>
> Carol



Carol,

You could, but that's delving too deep into your private condition. Highs
or lows are probably more reasonable if you wish to narrow it down.

Imho,

Andy
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"Damsel in dis Dress" > wrote in message
...
> This is a two-day recipe. Cook the beef the first day, refrigerate it
> overnight, then cut into very thin slices for serving. For
> low-carbing, this stuff is just great, even without the bun.
>
>
> * Exported from MasterCook *
>
> Italian Beef Sandwiches
>
> Recipe By :Carol Peterson (Damsel)
> Serving Size : 12 Preparation Time :0:00
> Categories : Beef Signature Dishes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 tablespoon olive oil
> 5 pounds round roast, trimmed
> 1 1/2 cups water
> 7 cloves garlic -- crushed
> 1 tablespoon salt
> 1 tablespoon dried oregano
> 1 tablespoon dried basil
> 2 teaspoons red pepper flakes
> 1/2 teaspoon garlic powder
>(snip)


2 teaspoons of red pepper flakes? Really Dams? Being really serious here -
I'm surprised that you would use that much - knowing how senstive you are
to food heat.

Sounds really good though! Yummm! Maybe you could make that for the 2008
NC cookin? <grinning>
--
Cyndi (again)




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On Sat, 22 Jul 2006 08:29:47 GMT, "Syssi" >
wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>>
>> Italian Beef Sandwiches
>>
>> Recipe By :Carol Peterson (Damsel)
>> Serving Size : 12 Preparation Time :0:00
>> Categories : Beef Signature Dishes
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 tablespoon olive oil
>> 5 pounds round roast, trimmed
>> 1 1/2 cups water
>> 7 cloves garlic -- crushed
>> 1 tablespoon salt
>> 1 tablespoon dried oregano
>> 1 tablespoon dried basil
>> 2 teaspoons red pepper flakes
>> 1/2 teaspoon garlic powder
>>(snip)

>
>2 teaspoons of red pepper flakes? Really Dams? Being really serious here -
>I'm surprised that you would use that much - knowing how senstive you are
>to food heat.


I guess you didn't read the part where I messed up and used 3
TABLESPOONS of red pepper flakes. I ate it anyway. It was hot, but
good!

>Sounds really good though! Yummm! Maybe you could make that for the 2008
>NC cookin? <grinning>


If we didn't live hand-to-mouth, we'd be all over the country,
attending cook-ins. I wish I could be there. You can make it,
though! It's great for making ahead of time, and you're going to want
to do that when you're hosting.

Carol
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"Damsel in dis Dress" > wrote in message
...
> On Sat, 22 Jul 2006 08:29:47 GMT, "Syssi" >
> wrote:
>
>>"Damsel in dis Dress" > wrote in message
. ..
>>>
>>> Italian Beef Sandwiches
>>>
>>> Recipe By :Carol Peterson (Damsel)
>>> Serving Size : 12 Preparation Time :0:00
>>> Categories : Beef Signature Dishes
>>>
>>> Amount Measure Ingredient -- Preparation Method
>>> -------- ------------ --------------------------------
>>> 1 tablespoon olive oil
>>> 5 pounds round roast, trimmed
>>> 1 1/2 cups water
>>> 7 cloves garlic -- crushed
>>> 1 tablespoon salt
>>> 1 tablespoon dried oregano
>>> 1 tablespoon dried basil
>>> 2 teaspoons red pepper flakes
>>> 1/2 teaspoon garlic powder
>>>(snip)

>>
>>2 teaspoons of red pepper flakes? Really Dams? Being really serious
>>here -
>>I'm surprised that you would use that much - knowing how senstive you are
>>to food heat.

>
> I guess you didn't read the part where I messed up and used 3
> TABLESPOONS of red pepper flakes. I ate it anyway. It was hot, but
> good!
>
>>Sounds really good though! Yummm! Maybe you could make that for the 2008
>>NC cookin? <grinning>

>
> If we didn't live hand-to-mouth, we'd be all over the country,
> attending cook-ins. I wish I could be there. You can make it,
> though! It's great for making ahead of time, and you're going to want
> to do that when you're hosting.
>
> Carol

===========

Yes, I understand fully. The cost of living down here went up dramatically
as the number of hurricanes increased. It's been a bit tight for the last
several years for us, too. Hopefully, things will improve after our move.

Me too. We'll just have to wait and see.

I will definitely try out your recipe - it looks similar to the way we made
it a few months ago. I get cravings for Italian Beef every once and again.

--
Cyndi (again)


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Default REC - Italian Beef Sandwiches (crockpot recipe)

Damsel in dis Dress wrote on 22 Jul 2006 in rec.food.cooking

> >> Italian Beef Sandwiches
> >>
> >> Recipe By :Carol Peterson (Damsel)
> >> Serving Size : 12 Preparation Time :0:00
> >> Categories : Beef Signature Dishes
> >>
> >> Amount Measure Ingredient -- Preparation Method
> >> -------- ------------ --------------------------------
> >> 1 tablespoon olive oil
> >> 5 pounds round roast, trimmed
> >> 1 1/2 cups water
> >> 7 cloves garlic -- crushed
> >> 1 tablespoon salt
> >> 1 tablespoon dried oregano
> >> 1 tablespoon dried basil
> >> 2 teaspoons red pepper flakes
> >> 1/2 teaspoon garlic powder
> >>(snip)

>


I gots a silly question...7 cloves garlic...1/2 tsp garlic powder...Is
the 1/2 tsp garlic powder a typo? Should it be 1/2 tsp onion powder? Or
am I full of it?

--


Curiosity killed the cat, but for a while I was a suspect

-Alan
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Default REC - Italian Beef Sandwiches (crockpot recipe)

On Sun, 23 Jul 2006 05:55:03 GMT, Mr Libido Incognito >
wrote:

>Damsel in dis Dress wrote on 22 Jul 2006 in rec.food.cooking
>
>> >> Italian Beef Sandwiches
>> >>
>> >> Recipe By :Carol Peterson (Damsel)
>> >> Serving Size : 12 Preparation Time :0:00
>> >> Categories : Beef Signature Dishes
>> >>
>> >> Amount Measure Ingredient -- Preparation Method
>> >> -------- ------------ --------------------------------
>> >> 1 tablespoon olive oil
>> >> 5 pounds round roast, trimmed
>> >> 1 1/2 cups water
>> >> 7 cloves garlic -- crushed
>> >> 1 tablespoon salt
>> >> 1 tablespoon dried oregano
>> >> 1 tablespoon dried basil
>> >> 2 teaspoons red pepper flakes
>> >> 1/2 teaspoon garlic powder
>> >>(snip)

>>

>
>I gots a silly question...7 cloves garlic...1/2 tsp garlic powder...Is
>the 1/2 tsp garlic powder a typo? Should it be 1/2 tsp onion powder? Or
>am I full of it?


Obviously, you're full of it. I adapted a recipe that was adapted
by Beth Jarvis, and who knows where she got it. I'll bet nothing
would be hurt if the garlic powder were omitted. I'll do that in
MasterCook. Does seem a little silly, doesn't it?

Carol
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