1227 brac backs Recipes

finding gold is really easy. i always go on saturday morning ., best spots to find gold is scraping the moss off rocks by the river or cleaning out crevasses in bedrock along the river shore. i scrap moss as it acts like the carpet in a sluice box and traps the gold that is washed down the river during the winter. i have had pans with hundreds for pieces, just amazing to see., i designed customs tools for scraping and getting the fine dust and matter off the rocks. well i am an inventor., nothing is better than sitting down against a rock at lunch time , having a great sandwich, ice cold water, the river is flowing by, the sounds of the water, birds on the wing, lizards scooting over the rocks, and there is gold in the bag., by bag i mean , i scrap the moss or clean crevasses, put the material in a special pail, place the pail under the surface and stir to get the dirt to float out., then i put this material in my pan , swish it around, work a little of the sand out and then tilt it back and let the water roll over the sand. bang! glitter all over. now most people sit there and pan out all the sand, get down to the black sand (iron), pan out the iron, and then put the gold in bottle. total waste of time., panning is strictly recreational. i have a limited time at the river and ever minute counts. i carry my 6 mil 12 x 12 inch zip lock bags. once i see there is color in the sand, it is dumped into the bag and i go get more material. this way i can collect the most material for the 5 hours i have to pan. this is a very cool way to get gold and developed by me., once i get home , i put the material onto cookie sheets and dry it in the oven. once dry and cool, i use a special magnet and remove the iron particles. once the iron is removed, i put the sand through different size brass screens to separate the larger particles so when i pan i am not trying to move large and small particles., sunday morning i sit in my recliner , a light over my shoulder and put a tbsp of material in the green pan in the pics. watching a dvd i start panning the material, suck up the gold and put in a bottle. i do this starting with the biggest particles, love seeing the biggest pieces of gold., i work all the sand i can on sunday and if i am down to really fine particles of sand, it is put in quart containers for another day. there are so many of these containers still not panned. 1 might say there is gold in the garage., if there is a river known to have been a producer of gold close to you, go out and give it a try. i have taught many kids to pan; 1 went and found a nugget as big as my nail on my finger. it was huge! rotten kid wouldn tsp give to me for teaching him. oh, its all right, i will find my own some day. what was cool was after teaching the kids they would go back and pan on their own and find gold. how cool is that, hope you enjoyed finding gold for fun. jj - thegoldminer

coriander seeds, toasted and cooled, water, chopped shallots (3 large), garlic cloves, chopped, vegetable oil, cinnamon stick, yellow soybean sauce, mashed with back of a spoon to a coarse paste (can substitute hoisin sauce or sweet noodle sauce/sweet duck sauce easily), sugar, boneless pork shoulder (sometimes called pork butt; in 1 or 2 solid pieces), cut into 1 1/2-inch cubes, dark soy sauce, sliced bamboo shoots, drained and rinsed, garnish: 3 (5 1/2-inch) fresh red chiles , halved lengthwise, seeded, and thinly sliced; 1 cup fresh cilantro sprigs

boneless beef chuck roast , trimmed of fat, vegetable oil, salt, pepper, onions, thinly sliced, garlic cloves, minced (about 4 tbsp.), beef bouillon cubes, water, lager beer, brown sugar (cut back for a less sweet taste), dijon mustard, cider vinegar, cornstarch (dissolved in water, for gravy)

racks pork baby back ribs (our favorite are baby back ribs, but this works well with st. louis style ribs too), barbecue sauce

soy sauce, ginger, minced, garlic, crushed, hoisin sauce, worcestershire sauce, brown sugar or 3 tbsp splenda sugar substitute, sesame oil, instant minced onion, oyster sauce, sake, five-spice powder, cayenne pepper, beef back ribs or 4 lbs short rib of beef

olive oil, white wine, lemon juice, sea salt, fresh ground pepper, cayenne pepper, garlic cloves, minced or 1 tsp garlic powder, shrimp, peeled, deveined , leaving tails on (you can leave the peels on the shrimp and cut down the back and devein if you prefer), parsley, chopped, lemon wedge, to garnish

whole chicken, split up the back and flattened a bit (or chicken pieces, with skin and bones), baking potatoes, washed well and cut into 8-10 pieces each (you may use equivalant red potatoes if you want), olive oil, chopped fresh rosemary, garlic cloves, chopped, kosher salt, freshly cracked black pepper (i usually use a mortor and pestle), cayenne pepper (optional)

bacon (streaky, back or canadian ), mushrooms, sliced, eggs, plain flour, baking powder, sugar, milk , plus, milk, butter, oil, water, maple syrup

chicken backs or 1/2 lb chicken neck, cold water, onion, unpeeled, garlic clove, unpeeled and cut in thirds, stalk celery, with top, bay leaf, all-purpose flour, salt, garlic powder, red pepper, chicken pieces, salt, garlic powder, ground red pepper (preferably cayenne), vegetable oil (for deep frying), salt, ground red pepper (preferably cayenne), black pepper, white pepper, garlic powder, chopped onion, chopped celery, chopped green bell pepper, flour , using reserved extra coating, chicken stock , for etouffee, unsalted butter, divided, to your taste, very finely chopped green onions, chicken stock , as needed, hot cooked rice

raw mushrooms, cleaned and trimmed, red wine vinegar, salad oil, salt, white pepper, garlic salt (if using cut back on regular salt) or garlic powder (if using cut back on regular salt)

pork spareribs or 4 lbs baby back ribs or 4 lbs country-style pork ribs, cut into serving pieces of 3-4 ribs each, yellow onion, sliced, prepared barbecue sauce or 2 cups homemade barbecue sauce, mild honey

oreo cookie lb tube cake, oreo cookies, flour, sugar, milk, shortening , butter flavored, salt, vanilla extract, eggs , large, chocolate glaze, semi-sweet chocolate pieces., shortening , butter flavored, milk, corn syrup, preheat oven to 350. grease and flour 9-inch fluted tube pan. cut each cookie into quarters. in large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won tsp work). cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. when cake is cool, prepare chocolate glaze. place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. this cake freezes well and good cold from refrigerator. chocolate glaze: in 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted and smooth.

apple tartin, quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., i over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.

italian sausage and pasta soup, beef broth (i prefer homemade beef stock), diced tomatoes, garlic and onions, ribs celery, sliced, shell pasta, italian herb seasoning, italian sausage, place broth , tomatoes, celery, pasta and italian seasoning in a large saucepan. bring to a boil over medium-high heat; reduce heat and simmer, covered, for 20 minutes. meanwhile, remove sausage from casings. cook in a skillet, breaking up large chunks with the back of a spoon, until cooked through, about 15 minutes. add to pot with broth mixture and serve.

vegetable oil, meaty beef bones (such as neck bones, beef back ribs, or crosscut beef shank), chopped onions, chopped carrots, chopped celery, cold water, zinfandel or other hearty red wine, fresh thyme sprigs, fresh parsley sprigs, whole black peppercorns

light brown sugar or 6 tbsp dark brown sugar, paprika, black pepper, garlic powder, salt , plus some for seasoning, dijon mustard or 9 tbsp yellow mustard, liquid smoke (optional), pork sparerib racks (remove thin membrane on back of bones with paper towel) or 4 baby back rib racks (remove thin membrane on back of bones with paper towel), your favorite barbecue sauce

fresh chicken bones (necks, backs, wings, feet), cold water, fresh ginger , quarter sized coins, green onions , cut into 1 inch pieces, celery ribs, chopped, carrot, peeled and chopped, yellow onion, thinly sliced, white peppercorns, szechwan pepper, fresh chicken bones (necks, backs, wings, feet), cold water, chicken stock , from day 1, fresh ginger , quarter sized coins, green onions , cut into 1 inch pieces, celery ribs, chopped, carrot, peeled and chopped, yellow onion, thinly sliced, white peppercorns, szechwan pepper

duck , with breast meat removed (back, neck, carcass, legs, no liver, skin removed), dried onion flakes, carrots , scrubbed,trimmed and coarsely chopped, stalks celery & leaves, trimmed and coarsely chopped, garlic, crushed, dried parsley, dried thyme, bay leaf, leaves fresh sage, kosher salt, black peppercorns, dry mung beans, preferably hulled, yellow squash , cut in half lengthwise and sliced thin, sesame oil, garlic, peeled and sliced thin, shallot, finely diced, yellow onion, peeled and sliced thin, shredded cooked duck, ground ginger, snipped fresh sage, salt and pepper, brown rice