Best Chow Recipes- A collection of recipes posted on Chow Boards.
I was just trying to track down the recipe for roast pork, I believe it is, that has been so popular here. I couldn't find it, so I thought about starting this post. Everyone could perhaps copy and paste the best recipes along with a link to the original thread.
This would be a fantastic resource I believe. I know I would love to read through it!
ISO Sloppy Joe recipe that tastes like Manwich
sloppy joe update
Sloppy Joe Recipes
sloppy joes anyone?
sloppy joe recipe
How do YOU make Sloppy Joes?
Lunch Lady for the day
Attention billh: Here Are Your Sloppy Joes
The National Sandwich Idea contest was held between 1956 and 1981. It was sponsored by the Wheat Flour Institute. Each year 20 sandwich recipes, created by Food Service professionals, were chosen as the top sandwich recipes from hundreds of entries. Below are links to winning recipes from 1956 through 1981.
Reuben Sandwich - 1956 #1 winner
Schroeder Sandwich - 1957 #1 winner
Pan Fried Filet Of Beef Sandwich - 1958 finalist winner
All-American Sandwich - 1958 #1 winner
Columbus Discovery Sandwich - 1959 #1 winner
Hamdinger Sandwich - 1960 #1 winner
Beef Dauvergne Sandwich - 1961 #1 winner
McIntosh Sandwich - 1962 #1 winner
Omelette A La Swiss Sandwich - 1963 #1 winner
Oh Boy Farm Boy Sandwich - 1964 #1 meat category winner
Guacamole Open Club Sandwich - 1964 #1 winner
Grilled Cheese Mexicana Sandwich - 1965 #1 winner
Dutch Diplomat Sandwich - 1966 #1 winner
Mexican Ambassador Sandwich - 1967 #1 winner
Sweet Adeline Sandwich - 1968 #1 winner
Spicy Sausage Sauerbraten Sandwich - 1969 #1 winner
Trail Driver Sandwich - 1970 #1 winner
Mikado Sandwich - 1971 #1 winner
The Sebastian Sandwich - 1972 #1 winner
Canadian Mushroom Sandwich - 1973 #1 winner
Hawaiian Farmer Sandwich - 1974 #1 winner
Old Chinatown Pork Burger Sandwich - 1975 #1 winner
Confetti U.S.A. Sandwich - 1976 #1 winner
Dilly Beef Sandwich - 1977 #1 winner
Sweet and Sauer Burger Sandwich - 1978 #1 winner
The Garden Sandwich - 1979 #1 winner
St. Helen's Sunnyside Special Sandwich - 1980 #1 winner
Eggs'-otic Special Sandwich - 1981 #1 winner
Ones I use (or at least remember off the top of my head) and still refer to them as XXXX's recipes:
galleygirl's pear tart:
krissywat's elvis cake:
Tehama's granmama's orange ring cake:
goodhealthgourmet's chana masala:
nyleve's irish soda bread:
thanks so much to both of you - i'm honored!
i have ginger on the brain today, so i'll contribute these...
Best Ginger Snaps/Ginger Cookies
Favorite Ginger or Spice Cookies
and one of *many* threads about the famous Gramercy Tavern gingerbread:
Best chicken stock ever - thanks to Sam Fujisaka and others
Your Best Michigan Sauce Recipe
Thanksgiving - your BEST side dishes
What's your best holiday nut recipe?
Best dough for empanadas
re: c oliver
I read the thread you attached regarding Mr. Owen's pork shoulder and I am going to try it, along with thew's oven baked polenta (probably with gorgonzola added and topped with fried sage leaves).
One question (and this may seem silly, I'm not an expert when it comes to pork shoulder) - I am planning on using a boneless pork shoulder, so I am assuming I need to first truss it with string, will this necessitate any changes to the cooking instructions or time directions?
Also, I want to use my 6 1/2 quart oval Le Creucet - what size shoulder do you think would work best for this size pot?
My thought is that you'll need to wait to see just how pulled apart the boneless roast is. I buy whole boneless shoulders from Costco sometimes (they're huge - like 15#) and cut them into several roasts. I've never trussed them. This is a really rustic recipe. Even if the roast were more butterflied than ideal, I don't think it would be a problem to just kinda shape it back into a rounded chunk.
We're away for the next week or so so I can't check my DO sizes. You can just eyeball it. Since there's nothing else in the pot except the meat and some liquid, you don't need a lot of extra space.
Additionally I've never found that mine take as long as WO's to cook. Also the last time or two, I've cooked it the day before, cut into very thick slices, refrigerated and then reheated in the slowcooker. Even easier and I don't think it suffered one bit.
Maybe the famous Mr. Owen will see this and check in on my recs. BTW the cheese and sage sounds fantastic. You're gonna LOVE that polenta technique.
re: c oliver
THANK-YOU for the prompt reply.
And, you read my mind. I am planning on buying the pork shoulder at Costco. I noticed how large they are - was planning on cutting it up and also trying one of Marcella Hazan's recipes (Drunk Roast Pork).
Per your feedback, I will not worry about trussing.
Also, I was planning on making this a day ahead of time and took note of your slowcooker recommendation.
I will report back when I make this.
Thanks again for taking the time to respond!
My pleaure. Although still (maybe) just a slightly above average home cook, CHs have helped me more than I can ever repay.
If you have a KA stand mixer, you might want to spend $50 for the grinder attachment and start making your own sausage (and other things). I've haven't graduated to stuffing in casings but bulk is fantastic.
Yes, please report back.
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