14. Recipes

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XS-650 Recipes


Here are a few XS650-flavored recipes submitted by Micapeak Yamaha 650 mailing list members. I've tried to group similar items together.


You find the illustrated version on XS-650_Recipes


Soups, Salads, Appetizers & Snacks:


Chick Pea Salad

Broccoli - Cauliflower - Raisin XSalad

Mushroom Soup

Corn & Crawfish Soup

Harem's Patlican Ezme (Eggplant Dip)

Peanut Butter Sandwich! Rephased


Main Dishes:


The XS650 Will Vibrate Your Kidneys Loose Pie

Homestyle Pulled Pork

Roadster Ribs

650 Drain Oil Savory Pot Roast

Capitol Punishment Chili

Gradoo

Salt-Baking a Chicken

Calico Beans


Bread, Deserts & Other Stuff:


79 Roadster Cornbread

78 Special Cornbread

Hardy Pancakes

Firehouse Cheesecake

650 Special Chocolate Cake

Pecan Pie (Cooked Syrup Method)

Mom's Pumpkin Bread

Cranberry Nut Bread

XS650 Oil Sight-glass Chocolate Lemons


Please send: Recipes; Comments about recipes; Photo's of food; Photos of XS650 people enjoying food; Tales of your last good nosh-up; etc., to slartidbartfast at cox dot net




Maz and Geoffrey's MUSHROOM SOUP

This one sounds absolutely fantastic. Not so much a recipe for a dish, as for an entire lifestyle.


INGREDIENTS

1kg (~2lb 3oz) coarsely chopped mushrooms (if field mushrooms, you will have to peel and soak in a little bit of salted cold water.) Thinly slice a few & set aside for garnish.

Bottle of port.

Some good cheese and biscuits

1 litre (~1 US quart) of good stock (veg. or chicken)

4 chopped onions

4-6 cloves of finely chopped garlic

Salt, pepper, sour cream to taste

Herbs (thyme & a bit of dill seems to work well)


PROCEDURE

Have a glass of port, then gently fry onions until golden in olive oil or good quality shortening (lard). Add garlic, herbs and mushrooms, and continue to cook gently until everything is soft and all of the mushroom water is nearly gone. Don't let it stick. Add stock, have a glass of port and add a slosh of port to the pot. Turn down low, then take the bottle of port, with the crackers and cheese somewhere quiet and comfortable, to safeguard their welfare. (Sharing this task with a companion is optional). Check the soup at regular intervals so that it is behaving itself (i.e. not boiling its head off, not moving at all (YOU FORGOT TO TURN THE GAS ON AGAIN), hasn't got bits of slaters or other little insecty things floating in it, etc., etc.) Drink shum more port.


Some time later.........

The soup should now be a sort of dark brown murky colour, but would smell wholly delishsssss, even if your taste buds have temporarily been destroyed by a lot of port. Leave to cool a bit, then taste. Add salt, pepper, perhaps a little cornflour and water to thicken nicely, perhaps some milk or cream. Whatever. DO NOT ARGUE WITH YOUR COMPANION AT THIS STAGE. (BETTER STILL TO TEMPORARILY LOCK COMPANIION IN BATHROOM WHILE ADJUSTING SEASONINGS.)

Stagger to table and set with tasteful flower arrangement, cutlery, etc. (No, the spoon goes on the right!!!) Do not trip over cat which has suddenly appeared out of nowhere & is determined to trip you up. Reheat soup & get partner to dish it up with a lovely dollop of sour cream swirled in the middle of it. That way it's THEIR FAULT IF ANYTHING GETS SPILT. Get partner to take soup to table whilst you sit in compromising position with port bottle, either on, under or as near as possible without injuring yourself to the table.

Drink soup, alternating with genteel sips from the port bottle.

Finish both carefully.

Play a game of scrabble.

To bed if you can find it.




Bill Bousted's: CHICK PEA SALAD


Bill says this recipe is very easy and very nice, dead simple


Can of chick peas. drained

Chopped tomato

Chopped corriander

Chopped spring onion or other onion

Thai sweet chilli sauce, dont be shy!


Just chop some of each and stir it together

I also have started adding a splash or two of lime juice and fish sauce (nam pla)


May cause back fires




Don Dodge's: Broccoli - Cauliflower - Raisin XSalad


1 Bunch Broccoli Flowerettes

1 Bunch Cauliflower, cut in bite size pieces

½ Cup Red Onions, chopped

½ Cup Raisins

½ Cup Sunflower Seeds, hulled

½ Cup Bacon, crumbled or Bacon Bits

½ Cup Celery, chopped (optional)


Put into large bowl and make dressing.


Dressing:

¾ Cup Mayonnaise

¼ Cup Sugar

2 Tablespoons Vinegar


Mix all ingredients together. Pour over broccoli mixture and toss.

Refrigerate overnight.




MARY ANN'S CORN AND CRAWFISH SOUP

(Submitted by Ken Ravell)


Ingredients:


1 c. corn preferably fresh

1/4 c. butter or oleo

1/4 c. all purpose flour

1/4 c. white onion chopped

2 c. chicken stock

2 cups half & half cream

1 lb. crawfish tails

salt and pepper to taste

garlic powder

red pepper


Preparation:

Cut fresh corn from the cob and scrape the milk. Melt butter in saucepan, add flour and blend.

Add onion and saute until soft. Add stock and cook until thick and smooth. Stir in cream, crawfish, corn and seasonings.

Cook until corn is tender. Adjust seasonings to taste.

Makes 2 ½ to 3 pints.If you can't get crawfish, popcorn shrimp are nearly as good in this dish, and Andra Burns says that crab meat works well.




Harem's Patlican Ezme (eggplant dip)


I don't remember where this one came from. I think it is a Turkish recipe

Yield: 4 servings


Ingredients:

4 large eggplants (beinasu)

2 tbsp yogurt

50cc olive oil (can use 25cc salad oil and 25cc olive oil if so desired)

30cc lemon juice

1 tsp salt

1/4 tsp pepper

1 clove garlic


Instructions

Cut the heads off the eggplants, and with a fork, pierce the skin of each 4 to 5 times. Bake in a 250 degree oven for 30-35 minutes.

Peel the skin under cold water. Cool and drain for about 15 minutes.

Mash the eggplants.

Grate or finely chop the garlic.

Add the garlic and remaining ingredients to the eggplant and mix well. Serve with bread.




John Clark (tentoes)'s: Peanut Butter Sandwich! Rephased!


Everyone knows how to make a peanut butter sandwich.

Next time you make one, put Miracle whip on the other slice of bread (thick is good), the add about 1/4" of crisp lettuce(iceberg) between.

Interesting variation of tastes and textures!




Fred in Saskatoon's: The XS650 Will Vibrate Your Kidneys Loose Pie, with Steak, Mushrooms & Onions.


Filling preparation:-

Cut a *60-40 mix of beef steak & beef kidney into mebbe one inch cubes.

Shake *garlic powder over the raw cubes then pan-fry until seared all over.

Pan fry *onions until caremelised.

Pan fry sliced *mushrooms until cooked.


  • Cooking is an art-form; garlic, onion, mushroom & kidney %ages are entirely up to the Cook.


Cooking the filling:

Dump the lot into a deep pan and add one can of Franco-American Beef Gravy for each 2 lbs raw weight of steak & kidney mix.

Simmer for two hours or more.


Baking the pie:

Line a deep pie dish with the Cook's choice of pastry, add the filling and a pastry top.

Bake at 400ºF until pastry is golden brown.




John Varkonda's: Homestyle Pulled Pork*


Blue Ribbon BBQ Rub:


4T paprika

4T salt

4T brown sugar

2T ground mustard

2T ground cumin

2T chili powder

1T cayenne powder

1T granulated garlic


Mix all ingredients well. This is a great general-purpose rub for chops, chicken, beef, ribs, etc.


North Carolina Vinegar Sauce:


2 cups white vinegar

Red pepper sauce (not Tabasco)

1/3 cup sugar

1/3 cup ketchup

1T red pepper flakes

2T Blue Ribbon BBQ Rub

1T salt

Black pepper (to taste)

1 cup water


Mix all ingredients well, adding water last.


Pork Butts:


4 to 6 lbs. boneless pork butts. (Bone in is fine too)

BBQ Rub to taste

2 cups Vinegar sauce

2 cups chicken stock

Liquid smoke, to taste.


Sprinkle BBQ rub on pork butts and brown in vegetable oil that has been heated in a heavy pot. Add vinegar sauce and chicken stock. Liquid should come about half way up the meat. Cook covered in a 325° oven for 2 to 3 hours or until meat falls apart easily. Skim excess fat from the cooking liquid, chop meat and mix with remaining cooking liquid. Serve with a sweet barbeque sauce on the side.

  • From the Blue Ribbon Grill in Newton, MA. The chef grew up in Eastern NC. The next time I do this recipe, I’m going to drop the salt in the vinegar sauce (there’s plenty in the chicken stock and pork butts anyway). The final product was a little too salty for my taste. It’s always better to be able to sprinkle a little salt on it after you have a taste than have the entire pull be too salty.

Have fun!!!!




Hugh Cameron's: ROADSTER RIBS


Ingredients:-

4 lbs pork ribs

1 tsp. chili powder

1/4 cup brown sugar

1/4 cup white vinegar

1/4 cup Worcestershire sauce

1 cup ketchup

1 cup water

2 drops tobasco (adjust as preferred)

1 tsp. celery seed


Preparation:


Brown ribs on both sides and then place in a roaster.

Combine the other ingredients in a saucepan.

Boil for 5 minutes, then pour over the ribs.

Bake for 3 hours at 300F, turning at least once.

Baste often.

These are really tender, sweet and rich.




650 DRAIN OIL SAVORY POT ROAST


Submitted by Marty (in Georgia)

(Another one that I might manage cooking myself)


Ingredients:


3lb beef roast (boneless)

2tblsp white vinegar

1 clove minced garlic

1/4 cup flour

1 tblsp olive oil

3/4 cup sweet sherry

1/4 cup strong brewed coffee

1/2 packet LIPTON onion mushroom soup mix

1 cup sliced fresh mushrooms


Preparation:

Cut slits in meat an force garlic into slits.

Rub roast with vinegar and dredge in flour.

Put olive oil in 4 qt dutch oven and brown meat on stove top medium high heat.

Mix together sherry, coffee and soup mix. Pour over meat.

Add fresh mushrooms, cover and place in oven.

Bake at 350 degrees for 3 hours.

This is the most savory pot roast I have ever eaten. It makes a nice black gravy that looks like drain oil.


Serve with parsleyed rice, steamed carrots, and steamed cabbage.




CAPITOL PUNISHMENT CHILI


Alan Butler posted this to the BMW GS mailing list


This recipe comes from Bill Pfeiffer. He won the 1980 and 1982 World Chili Cookoff and took first place in the International Chili Society's 14th annual World Championship Chili Cookoff with it.


Texas red chili has no beans...


Ingredients (serves 25)

1 Tbsp oregano

2 Tbsp paprika

2 Tbsp MSG

9 Tbsp chili powder (light)

4 Tbsp beef bouillon (instant crushed)

4 Tbsp cumin

2 cans beer

2 cups water

4 pounds extra lean chuck (ground for chili)

2 pounds extra lean pork (ground for chili) 1 pound extra lean chuck (cut into 1/4-inch cubes)

2 large onions, finely chopped

1/2 cup oil or kidney suet

1 tsp mol_, powdered

1 Tbsp sugar

1 tsp coriander

1 tsp hot pepper sauce

8 oz tomato sauce (1 can)

1 Tbsp masa harina

salt, to taste


Procedure:

In a large pot add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer, and two cups of water. Let simmer.

In a separate skillet brown 1 1/2 lb meat with 1 Tbsp oil or kidney suet until meat is light brown.

Drain and add to simmering spices.

Continue until all meat has been added.

Saute finely chopped onions and garlic in 1 Tbsp oil or kidney suet.

Add to spices and meat mixture. Add water as needed. Simmer two hours.

Add mol_, sugar, coriander, Louisiana Red Hot sauce, and tomato sauce. Simmer 45 minutes.

Dissolve masa harina in warm water and add to chili. Add salt to taste. Simmer 30 minutes.


Notes:

I use Durkee's Louisiana Red Hot sauce. Probably your favorite brand of beer is ok. Pfeiffer's ICS-winning recipe uses Budweiser because they sponsored the contest. For hotter chili, add additional Louisiana Red Hot sauce to taste. This chili is a great dish if you have a LOT of time. Note well the amount of time called for in each simmering step.

Rating

Difficulty: moderate.

Time: 4-5 hours.

Precision: approximate measurement OK.




GRADOO

(Submitted by Ken Ravell)

(I'm going to have to try this one - Will add a photo if it turns out well)


Ingredients:-

1 10 oz. pkg. frozen chopped spinach

2 Tbs diced canned mushrooms

3 Tbs bacon bits

2 tsp honey

½ tsp bacon grease

Bit of salt

4 Tbs Zesty Italian dressing (or 2 Tbs Italian and 2 Tbs Cole slaw dressing)

White cheddar cheese to top (or other oily white cheese)


Preparation:


Rinse and drain spinach.

Combine all ingredients (except cheese).

Pack into small stove top/oven proof pan.

Heat on top of stove slowly until heated through.

Top with cheese.

Broil until cheese has melted and browned.


Kathryn’s Steak & Seafood

11-96




Salt-Baking a Chicken


John Clark says:


When I bake or Grill a Entire chicken I usually leave the chicken whole.

One way to get a nice juicy bird as a finished product is to coat the entire bird (with skin on) with salt.

First: Wash the chicken thoroughly with hot water. Be sure to remove anything from the cavity and wash the cavity out.

Second: Let the chicken rest for a minute on a plate or platter. It should be wet so the salt clings to it.

Third: Get out the salt and start pouring it on the chicken. Rub it all around the bird until it has a nice coating of salt. Slightly white is ok.

Cook until done. If you puncture the thigh or leg all the way to the bone with a meat fork, if the juices run clear, it's done. White meat takes longer to cook than dark meat, so check the dark meat. When its done, the whole bird is done.

This can be in a 300-325 degree oven, or on a grill with the heat off to one side and a cover on. I do this on my gas grill by only lighting one burner, and setting the bird on the oppisite side. Low and slow is good.

What should come out is a nicely cooked moist bird. Brown to tan in color, with a very crispy skin. The salt draws out the moisture from the skin, which becomes a tight shell and keeps the chicken moist inside.The fat in the skin self bastes the chicken as it cooks. Someimes there is a nice white coating of salt that falls off when you move the bird. You can then eat the skin,unless you have high blood pressure.

I didn't give a cooking time as it varies according to the size of the bird. Puncture the thigh or leg to the bone and watch the color of the juices.




Don Dodge's: Calico Beans Recipe


1/2 lb. bacon (diced)

1 c. chopped onion

1/2 lb. ground round

¾ c. firmly packed brown sugar

2 tsp. prepared mustard

1 can (30 oz.) pork and beans (approx. same size as a can of Rotella T)

1 pkg. (10 oz. thawed) frozen lima beans

1/2 c. ketchup

2 tsp. salt

4 tsp. cider or white vinegar

1 can (15 oz. drained) kidney beans

1 can (15 oz. drained) garbanzo beans

4 strips of bacon (optional)


Cook ground beef, bacon and onion in a large skillet until beef loses color and onions are tender. Drain only if there is excess fat. Stir in catsup, mustard, and vinegar. Combine remaining ingredients in a 3 qt. casserole dish and stir in the meat mixture. Cover. Bake in a moderate oven (350 °) for 40 minutes or until bubbly, or bake in slow cooker for at least 2 hours.


Casserole dish cleans up easily with Yamaha Carburetor cleaner.


Garnish with bacon strips if desired. This is a universal favorite

Serves 12




79 ROADSTER CORNBREAD


(Submitted by Ken Ravell and named for its green color)


2 boxes jiffy corn bread mix

1 lg onion

1 small can green chilies

4 eggs 2 sticks butter

1 cup cottage cheese

1 small box chopped broccoli

1 tsp salt


Mix - pour into 9" x 13" pan.

Bake at 400. Takes my oven about 50 min or until golden brown. Can also add jalapeno peppers.


Sandy Watson Thornton, Arkansas




78 SPECIAL CORNBREAD


(Submitted by Ken Ravell and named for its red color)


1 cup yellow corn meal

2 eggs

3/4 tsp salt

1 onion chopped

5 jalapeno peppers

1 cup milk

1/4 cup grease 1/2 tsp baking powder

1/2 lb sharp cheddar grated

8 oz of canned corn

3 oz juice from corn

garlic salt


Mix all ingredients except garlic salt in large bowl. When mixed, pour into greased pan. Sprinkle with garlic salt.

Bake at 400 until mixture bubbles and browns then at 300 for 15 minutes.




John Clark (tentoes)'s: Hardy Pancakes!


These have good substance to them, and will wean you of ever buying a pre-made mix. (My daughter agrees and frequently pesters me to make pancakes to this recipe)


Sift or mix together:

2-1/2 cups of flour

1/2 teaspoon salt

2 tablespoons sugar

1-1/4 teaspoons baking soda


Put the above mixture in a bowl.

The liqiuds:

2 cups sour milk (*)

1 tablespoon melted butter

1 egg well beaten


(*) If no sour milk is available just add 5 teaspoons of white vinegar to 1-3/4 cups reg milk, stir it up, wait 5 minutes. It will get kind of curdely. You want that.

Of course you have the pan hot by now, right? Grease it with salt pork, or bacon fat , or salad oil if you are so inclined. I do mine in a electric skillet at 350-400 degrees.

Spray release type products leave a aftertaste, stay away from them.

Drop the batter in to make 5" pancackes. When they have bubbles,and the edges are cooked , turn them. This recipe should make about 10-12 5" cakes. Top with your favorite syrup. I freeze some and microwave them later, in a paper towel like I would a tortilla shell (so it won't dry out).

Re: Maple syrup. I used to make my own like my mother did, but am time strapped now. If you go to the store, read the ingredient label on all the syrups. Buy one that actually has maple syrup in it. It will be either the first or second ingredient named. Many of the national brands don't have any in their syrup. Go figure.




Rich Durham's: Firehouse Cheesecake


Ingredients:

32 ounces cream cheese softened

6 eggs

1 ½ cups of sugar

1 teaspoon of vanilla

2 ounces of melted butter

1 teaspoon of lemon juice

2 cups of sour cream

2 tablespoons of cornstarch


Preparation:

Preheat oven to 350

In mixer bowl combine the cream cheese, eggs, sugar, vanilla, butter, lemon juice, sour cream and cornstarch. Blend until smooth and free of lumps.

Pour the mixture into a greased 10 inch springform pan. Put this pan into another pan filled with water halfway up the side.

Bake for one hour, cool and serve




Hugh Cameron's: 650 SPECIAL CHOCOLATE CAKE


2 tbsp cocoa

21/4 tbsp melted margarine - melt the margarine and stir these together.

21/2 tsp. baking powder

1 cup flour

3/4 cup sugar

1/4 tsp. salt - sift these together into a large bowl and mix.

1/2 cup milk - stir thoroughly into the above dry ingredients.

1 tsp. vanilla

add and mix

add the choc/marg mixture and beat until smooth.

turn this into a greased 8x8x2 pan.

3/4 cup white sugar

1/4 cup moist brown sugar

2 tbsp. cocoa

quickly blend and sift these over the batter in the pan.

1 cup cold water

pour this gently and evenly over the top - DO NOT STIR


bake at 350F for 40 - 50 minutes.

When cooked there will be a Moist cake layer on top and a rich chocolate sauce underneath.

Cool until lukewarm

Serves 6 - 8 but you'll want seconds.




Mabel's (Lee' mom): Pecan Pie (cooked syrup method)


Ingredients:


1 cup light or dark corn syrup

1 cup sugar

1 tablespoon butter or margaine

3 eggs

1 teaspoon vanilla

1 cup pecans (two if you like)

1 unbaked, 9 inch pie shell


Preparation:

Stir the corn syrup, sugar and butter together in a saucepan. Bring the ingredients to a boil over medium heat, stirring constantly. Reduce the heat and boil gently for 5 minutes. Remove from heat and allow to cool for 10 minutes.

Lightly beat together the eggs and vanilla in a large bowl. Using a whisk and stirring constantly, slowly add the syrup mixture to the eggs until well blended.

Stir in the pecans. Pour filling into pie shell.

Bake in pre-heated, 350 degree oven 30 to 35 minutes, or until a knife inserted halfway between center and edge of pie comes out clean.

Allow to cool on a wire rack.




MOM'S PUMPKIN BREAD


(Submitted by John Varkonda)

(This recipe makes 3 loafs, so plan accordingly)


4 cups of flour

3 cups of sugar

1 cup vegetable oil

4 beaten eggs

1 lg. can of pumpkin

2 tsp. baking soda

2 tsp. baking powder

2 1/2 tsp. pumpkin spice

1 1/2 tsp. salt


Mix sugar, oil, eggs, and pumpkin together. Add dry ingredients gradually until well mixed. Spray 3 bread pans with Pam (3”d x 5”w x 9”l)

Pour mixture in the pans

Bake at 325 for roughly 45 min.

Bread is done when toothpick comes out clean.




ROSIE'S CRANBERRY NUT BREAD


(Submitted by John Varkonda)


1 cup washed cranberries

½ cup chopped walnuts

1 Tbsp. grated orange peel (optional)

2 cups all purpose floor

1 cup sugar

1 ½ tsp. Baking powder

1 tsp. Salt

½ tsp. Baking soda

2 Tbsp. Shortening (Crisco)

¾ cup Orange juice

1 egg well beaten


Preheat oven to 350° F (175° C I think?)

Generously grease and lightly flour a 9 x 5 x 3 inch pan. Prepare cranberries, nuts and orange peel and set aside. In a mixing bowl, mix together floor, sugar, baking powder, salt and baking powder. Cut in shortening. Stir in orange juice, egg and orange peel, mixing until moistened. Fold in cranberries and nuts and spoon in to prepared pan.

Bake 60 minutes or until tooth pick comes out of the center clean. Cool on Rack for 15 minutes, remove from pan and cool completely.




My: XS650 Oil Sight-glass Chocolate Lemons


Ingredients:


Fresh Lemons

Sugar

Chocolate Powder

Ice cold Vodka (really, really cold!)

Slice Lemons

Sprinkle chocolate powder

Sprinkle sugar

Eat whole, including rind (not mandatory)

Sip Vodka


I had this as an appetizer in a Russian restaurant in Krakow but I'm sure it would make an equally good desert or just a cocktail. Please don't ride after eating (drinking) this.


XS-650_Recipes

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