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Becoming a Supporting Member 
 
Feb. 6, 2012 10:54 am 
Updated: Feb. 11, 2012 3:58 pm
ENLISTING TO DO MY PART
I've been a member since August 2009, but today I took the plunge and decided to support allrecipes.com since it's become so invaluable to me!  Updating my info and finding a photo .... while I'd rather be doing a hundred other things ... seemed like a good place to start this day.  

SUPERBOWL DINNER
Watching the SuperBowl last night with my daughter Tori (and baby Maddie) was enjoyable, and I don't like football!  My husband had gone to bed with a sick headache and to listen to the game because he's eyes were hurting.  Too bad he missed such a good game.  Even worse, he missed a wonderful dinner.

SUCCULENT AND FORK TENDER STEAKS
We marinated inch thick rib eye steaks in my version of Rafferty's Restaurant & Bar marinade.  We use this marinade for beef, pork, and chicken so I mixed up a huge recipe last year and stored it in a Jack Daniel's bourbon bottle in the refrigerator where it only gets better!  If you want to make this recipe, here're the basic ingredients:  mix together one small can (6 oz.) Dole pineapple juice with 6 oz. teriyaki sauce.  Add one tsp. ground ginger and two cloves of garlic, crushed.  That's it!  When you're ready to marinate, just put the meat in a Ziploc bag and pour in enough marinade to coat the meat.  I like to marinate overnight or up to 24 hours.  Four steaks or chops fit nicely in a gallon bag.  I add about 2/3 c. marinade and find a shelf in the refrigerator where I can lay the bag flat with all the meat touching the bottom of the bag.  I turn the bag over several times to during the marinating period to season each side.  The enzyme in the pineapple juice acts as a tenderizer so it's great for cheaper cuts of meat!  Before grilling the chops/steaks, etc. drain and discard the marinade.  

TWICE BAKED (SWEET) POTATOES
The real surprise at dinner was the potatoes.  Generally I bake Idahos and Sweet potatoes.  To fancy up an Idaho, sometimes I'll slice the raw potato in half, prick the interior surface with a sharp knife or fork in several areas and then add a thick slice of onion and a few strips of bell pepper.  Put the two halves back together and wrap in foil to bake as normal.  The veggies give the potato a lovely flavor.  Salt, pepper, butter, and sour cream are the favorite toppings.  I love the skin!  However, yesterday just seemed like a good time to try something new.  I've made twice baked potatoes several times, but I wondered if there was a twice baked sweet potato recipe anywhere on the net.  It didn't take long to find a slew of them, almost all by Paula Deen (is anyone surprised?).  I read all the ingredients in all the recipes and decided I could combine some of the ideas, plus pare down the recipes for just two sweet potatoes.  After baking the sweet potatoes until they were very soft, I let them cool, and then sliced in half and scooped out the potato to a bowl.  The skins were left intact.  I added two ounces of cream cheese (one ounce per potato), a heaping tbsp. of brown sugar, and a rounded fourth tsp. cinnamon.  With the hand held electric mixer I whipped up the concoction until it was light and fluffy.  The skins were placed on a cookie sheet covered with parchment paper.  I sprinkled each skin with a handful of miniature marshmallows and then topped with equally divided spuds being sure to cover the marshmallows.  Then I topped with chopped pecans (but I won't do this again because the nuts were beginning to burn before the potatoes were heated through).  Bake at 350 deg. F for 30 min.  I'll put the nuts on the last ten min. of baking next time, and there will be a next time!

SALAD
Who had room for salad?!  Only Tori.  
We love tossed salad with every ingredient imaginable.  I made the salad right after breakfast to get it out of the way.  I don't like to be rushed when making a salad.  Since we hardly made a dent into it last night, I think we'll be eating steak salad tonight and grilled chicken salad tomorrow night!  Yum!  It's like spring here in Georgia anyway.  Why not eat that way too?  ;-p   

CAN SHE MAKE A CHERRY PIE, BILLY BOY?
Yes, I can and I did!  I just used my regular recipe from the Oregon Pitted Red Tart Cherries label (reverse side) but made a simple change.  Since I had so many Dark Sweet Cherries, I added two cans (drained) to one can Red Tart and made the initial sauce with the one can of Red Tart juice.  The pie pan was a bit deeper than my regular pan so the extra cherries seemed like a good choice.  This is Ivan's favorite pie.  I hope the alteration to the recipe doesn't present a problem for him.  Personally, I love the color difference in the cherries.  Since we like this pie on the tart side, I never use more than 1/2 scant cup sugar and never forget the 1/4 tsp. almond extract!  Guess I'll have a piece for lunch.  ;-)


 
Comments
Feb. 11, 2012 3:58 pm
Yes, this is a great resoucre! Member since 2006 and I too just became a supporting member! Love the ingredient search! It's great to win in the area of cooking! Keep it up!
 
 
 
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VickiGene

Home Town
Sanford, Florida, USA
Living In
Hull, Georgia, USA

Member Since
Aug. 2009

Cooking Level
Expert

Cooking Interests
Baking, Slow Cooking, Mexican, Italian, Southern, Healthy

Hobbies
Knitting, Quilting, Sewing, Gardening, Walking, Photography, Reading Books, Music, Charity Work

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