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Welcome, to Inter-Bike's Café where the food is always cooking! Yes,
Hey! Join in the fun and tasteful excitement, send us your recipes we'll get them up here for the world to see and try, so don't be shy send them to: fatboy@chef-fatboy.com and while your at it stop by our website for even more awesome Biker, Wild Game and Dessert recipes at: : http://www.chef-fatboy.com
Ride safe and always EAT WELL!
Chef Fat Boy & Melody
Hey FatBoy! I was in an auto repair shop. A lady came in for some car repairs. She is from Italy....we got to talking food. Here is the recipe I gave her:
Don’s Shrimp, Ravioli Delight
Submitted by: Don Crago, bwanadon
Ingredients:
One large bag of frozen cheese ravioli
One pound of raw shrimp
One jar of Bertolli mushroom alfredo sauce
Medium onion (diced)
Garlic ( a few cloves)
Olive oil (1/4 cup)
Butter (two tbsp)
Directions:
Boil ravioli in salt water as per instructions Heat alfredo sauce in pan
Heat olive oil, diced onion, crushed garlic, butter in large skillet. Just as ravioli is almost just right, Put shelled shrimp in skillet.....keep moving to cook evenly. When done, use slotted spoon to remove just shrimp into sauce. Drain ravioli.....dump into skillet to pick up flavors of garlic, etc...Stir around. Don't break the ravioli...... Put a dozen or so ravioli on a preheated plate.....spoon shrimp-sauce on top. DAMN GOOD!!!!!!
Drunken Spare Ribs
Submitted by: Scott Whitmore, KY.
Ingredients:
4 pounds spareribs
1/4 cup bourbon whiskey
1/4 cup soy sauce
1/4 cup brown sugar
1 Tbsp Dijon mustard
Directions:
To make the rub: Place ribs on rack in roasting pan. Mix remaining ingredients and spread thickly over both sides of ribs. Roast in 350-degree F oven until brown and crisp (1-1/4 to 1-1/2 hours), turning once and basting frequently with sauce.
4 servings
Ribs with BBQ Rum Sauce
Submitted by: Ms. Piggy, KY.
Ingredients
4 lb spareribs
1/4 c ketchup
1 tsp. dry mustard
1/4 c dark rum
2 cloves crushed garlic
1 c brown sugar
1/4 c soy sauce
1/2 c chili sauce
1/4 c Worcestershire sauce
1 dash pepper
Directions:
Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 . Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 for 30 min., basting with sauce, or grill 30 min., turning and basting.
Barbecued Flank Steak
Submitted by: Russ Case, CT.
Ingredients
1/2 cup soy sauce
1 lemon, juiced
1/4 cup vegetable oil
1/2 tablespoon garlic powder
1-1/2 pounds flank steak
Directions:
Mix soy sauce, lemon juice and oil together in a large re-sealable plastic bag. Rub garlic power into meat, place in bag, and seal. Marinate in the refrigerator for at least 4 hours; turn bag after 2 hours. Preheat grill for medium heat. Oil grate lightly, then preheat grill. Remove meat from marinade. Discard marinade. Cook steak for 5 to 7 minutes per side, or to desired doneness.
FatBoy’s Grilled Oregano Marinade Steak
Ingredients
2 garlic cloves, minced
3 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
2 tablespoons minced fresh oregano, or 1 teaspoon dried
1 teaspoon salt (optional)
2 pounds flank steak
Directions:
In a small bowl, combine the garlic, soy sauce, ketchup, vegetable oil, black pepper and oregano. Whisk until well combined. Taste the marinade and add salt if necessary. Score both sides of the meat, diamond cut, about 1/8-inch deep. Rub garlic mixture on both sides of the meat. Place the meat in a shallow glass pan, cover with plastic wrap and refrigerate for 5 to 6 hours, or overnight. Turn the meat every few hours to evenly distribute the marinade. Preheat the grill to high and lightly oil the grate. Place meat on grill and cook for 5 minutes without moving it. Turn on the other side and cook for another 4 to 5 minutes, or until cooked to desired doneness. Remove from the grill and let the meat rest loosely covered for 5 minutes. Cut the meat against the grain into thin slices and serve immediately.
Sherry’s Steaks
Submitted by: Bill and Sheery Neilson, PA.
Ingredients
4 (1/2 pound) beef cube steaks
1 (10.5 ounce) can condensed French onion soup
Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, briefly brown the cube steaks. Arrange meat in a single layer in a 13x9-inch baking dish and pour the soup over the top. Bake in preheated oven for 1 hour.
Al’s Duo-glide Cheeseburgers
Submitted by: Big Al Johnson, FL.
Ingredients:
2 tablespoons mayonnaise
2 tablespoons Thousand Island dressing
1 pound lean ground beef
8 slices American cheese
4 Kaiser rolls, split and toasted
4 large lettuce leaves
1 large tomato, sliced
4 slices purple onion
12 dill pickle slices
Directions:
Preheat grill. In a small bowl, mix together mayonnaise and salad dressing; set aside. Shape meat into 4 patties. Grill patties over hot coals 3 to 4 minutes on each side or to desired doneness. Top each patty with 2 cheese slices; cover. Continue grilling until cheese is melted, about 2 minutes. Spread 1 tablespoon reserved dressing mixture on each roll. Fill with cooked hamburgers and top with lettuce, tomato, onion and pickles as desired. Serve immediately. Stove top method: Cook patties in skillet on medium-high heat 4 to 6 minutes on each side or to desired doneness. Place cheese slices on top after patties are flipped and melt while patties finish cooking. Makes 4 servings.
Pat’s Apple Sausage Patties
Submitted by: Patrick Cassone, CT.
Ingredients:
1/3 cup chopped peeled onion
1 pound bulk pork sausage
1 medium apple, peeled, cored and finely shredded
1/2 teaspoon crushed sage
1/8 teaspoon cayenne pepper
Directions:
Stir together all ingredients in large bowl. Shape into 12 (3-inch) patties. Cover; refrigerate at least 30 minutes. Heat 10-inch skillet over medium-high heat. Add sausage patties; reduce heat to medium. Cook 5 minutes; turn. Continue cooking until patties are no longer pink (3 to 5 minutes). Makes 4 servings.
Annie’s Spicy Turkey Patties
Submitted by: Annie McQuire, KY.
Ingredients:
1 1/4 pounds ground turkey
1/3 cup dry bread crumbs
1 large egg
3/4 teaspoon garlic salt
1 tablespoon peanut or vegetable oil
1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon granulated sugar
1 teaspoon white distilled vinegar
1/8 teaspoon white pepper
2 celery ribs, sliced
1 onion, sliced
1 green bell pepper, sliced
2 tomatoes, chopped
Directions:
In a bowl, mix together ground turkey, dry bread crumbs, and garlic salt. Form into patties, each about 3/4-inch thick. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté the burgers for about 3 minutes on each side, or until browned. In a bowl, combine chicken broth, soy sauce, cornstarch, sugar, vinegar, and white pepper. Pour mixture over burgers and bring to a boil, stirring occasionally. Reduce the heat; add sliced celery ribs, sliced onion, and sliced green bell pepper. Simmer, covered, for 6 minutes. Add chopped tomatoes and simmer for 2 to 3 minutes. Makes 4 servings.
Capt’n Crusty’s Fish Burgers
Submitted by: Capt’n Crusty, FL.
Ingredients:
1 pound whitefish
1 cup shredded cheddar cheese (4 ounces)
1/4 cup chopped green olives
2 large eggs, hard-boiled and sliced
1 teaspoon prepared mustard
1/2 cup mayonnaise
1/4 teaspoon onion salt
1/4 pound butter
1 package hamburger bun
Directions:
Poach whitefish, remove any skin and bones, and flake the meat with a fork. In a mixing bowl gently mix fish together with shredded cheddar cheese, chopped green olives, sliced hard-boiled eggs, prepared mustard, mayonnaise, and onion salt. Lightly butter the hamburger buns and spread the fish mixture on half. Place under the broiler and lightly brown. Makes 4 servings.
Marc’s Bacon-Wrapped Turkey Burgers
Submitted by: Marc Verrillo, OH.
Ingredients:
8 strips of bacon
1 pound ground turkey
1/2 cup dry bread crumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
Directions:
Preheat broiler. Lay bacon on a baking sheet and broil until beginning to brown, but still limp. Place on paper towels to drain. In a large bowl combine together turkey, bread crumbs, Worcestershire sauce, garlic salt and pepper. Shape into 4 patties, 1/2-inch thick. Crisscross slices of bacon on each patty, tucking the ends under and securing with toothpicks if necessary. Broil 4 inches from the heat until turkey is done, about 4 minutes on each side. Remove toothpicks and serve on buns with desired condiments. Makes 4 servings.
Marc’s Bacon-Wrapped Pork and Apple Patties
Submitted by: Marc Verillo, OH.
Ingredients:
1 pound lean ground pork
3/4 cup quick-cooking rolled oats
1/2 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crushed
1/3 cup applesauce
1 large egg, slightly beaten
1/4 cup minced green onion
4 slices bacon
1 large tart green apple, cored and cut in thin wedges
1/2 medium onion, cut in small wedges
1 tablespoon olive oil
Directions:
In a large bowl combine oats, sage, salt, pepper, and thyme. Stir in applesauce, egg and green onion; mix well. Stir in ground pork until well blended. Form into 4 patties about 3/4 to 1-inch thick. Wrap a bacon strip around each patty; secure with a toothpick. Grill or broil 4 to 5 minutes on each side. Meanwhile in a small skillet, cook and stir apples and onions in hot oil until tender. Sprinkle lightly with salt. Serve with patties. (Remove toothpicks from patties before serving.) Makes 4 servings.
Bob’s Bayou Burgers
Submitted by: Bob Lagassie, MISS.
Ingredients:
1 pound ground beef
1/4 cup sliced green onion
1 teaspoon seasoned salt
3/4 teaspoon crushed dried basil
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon hot pepper sauce
4 hamburger buns
Directions:
Preheat grill. In a large bowl, combine ground beef, green onions, seasoned salt, basil, garlic powder, thyme and hot pepper sauce. Shape into four patties and grill until done; about 10 minutes for medium. Serve on hamburger buns with desired condiments. Makes 4 servings.
John’s Beer & Onion Burgers
Submitted by: John Baribault, CT.
Ingredients:
1 large sweet onion, peeled and sliced thick
1 tablespoon butter
1 1/2 pounds lean ground beef
2 tablespoons beer
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt or to taste
Freshly ground black pepper to taste
4 large sandwich buns
Directions:
In a large heavy skillet, sauté onion slices in butter over low heat, stirring occasionally, for about 20 minutes or until onions are soft and start to caramelize; keep warm. (Don't rush this process or the onions will have an undesirable burnt taste instead of sweet and caramelized.) In large bowl mix together ground beef, beer, hot pepper sauce, Worcestershire sauce and salt and pepper to taste. Form into four large patties, about 1/2 inch thick, handling as little as possible. Prepare a medium hot fire in grill. Grill patties directly over fire until nicely browned on both sides, about 12 to 15 minutes. Serve burgers on toasted buns topped with sautéed onions.
Serves 4.
Burgers a la Frankie
Submitted by: Kris “Frankie” Marsh, Del.
Ingredients:
1 pound lean ground pork
2 tablespoons red wine
1 crushed garlic clove
1 teaspoon freshly ground black pepper
4 to 8 ounces Brie cheese
Directions:
In medium bowl, mix pork, red wine , garlic, and pepper; pat into four patties. Grill over medium hot coals about 5 minutes on each side; before removing from grill add a wedge of Brie cheese to each burger. Close grill hood, let cheese melt about 1 minute. Serve burgers open faced on grilled Italian bread. Serves 4.
Tiffy’s Crunchy Teriyaki Burgers
Submitted by: Tiffany Cecil, OH.
Ingredients:
1 1/2 pounds lean ground beef
1/2 cup finely chopped water chestnuts
1/4 cup soy sauce
1/4 cup orange juice
1 clove garlic, crushed
1 teaspoon molasses
1/8 teaspoon ground ginger
6 hamburger buns
Directions:
Combine ground beef and water chestnuts in a large mixing bowl. Shape meat mixture into 6 patties, each about 3/4-inch thick. Place the patties in an ungreased baking dish. In a separate bowl mix together soy sauce, orange juice, garlic, molasses, and ginger; pour over patties. Cover and refrigerate for at least 3 hours, turning the patties once. Once patties have finished marinating preheat barbecue grill. Remove the patties from the marinade and grill 4-inches from the heat until done; turning once (about 10 to 15 minutes). Brush frequently with the marinade. Serve on hamburger buns. Makes 6 servings.
Desserts from Melody!
Bike Week 2 Citrus cheesecake
Submitted by: Lena Davis, FL
Ingredients:
Ingredients for crust:
Nonfat cooking spray
1 cup graham cracker crumbs
2 Tablespoons brown sugar
2 Tablespoons butter or margarine, melted
Ingredients for filling:
2/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon vanilla extract
2 8-oz. packages nonfat cream cheese
2 eggs
1/2 cup 1% milk
1/3 cup nonfat sour cream
1 Tablespoon fresh lemon juice
1 Tablespoon fresh lime juice
1 Tablespoon fresh orange juice
1 teaspoon lemon peel, grated
1 teaspoon lime peel, grated
1 teaspoon orange peel, grated
3 egg whites
1/4 cup sugar
Directions:
Preheat oven to 300 degrees F. Prepare the crust: Coat a 9-inch springform pan with cooking spray. In a medium bowl, mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan. Prepare the filling: In a large sized mixing bowl, combine sugar and flour then add vanilla, cream cheese, and eggs. Beat until smooth. Add milk, sour cream, citrus juices and peels and beat until smooth. In a separate mixing bowl, using clean and dry beaters, beat egg whites at room temperature at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture. Pour into prepared crust and bake at 300 degrees F for 1 hour or until set. Remove from oven and let completely cool on a wire rack. Cover and chill for 4 hours or overnight. Sprinkle with grated lemon, lime and orange zest before serving (optional.) Makes 12 servings.
Granny’s Cheesecake
Submitted by: Judy Dantishe, CT.
Ingredients:
1 cup all-purpose flour
1/4 cup white sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 vanilla bean
1/2 cup unsalted butter
1 egg yolk
5 (8 ounce) packages cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons grated lemon zest
1 1/2 teaspoons grated orange zest
1/2 vanilla bean
5 eggs
2 egg yolks
1/4 cup heavy cream
Directions:
In a large bowl, combine 1 cup flour, 1/4 cup sugar, 1 teaspoon lemon peel, and 1 teaspoon orange peel. Split a 1-inch piece of vanilla bean; scrape seeds into flour mixture. Cut in butter until mixture resembles course crumbs. Add 1 egg yolk; stir until all flour is moistened. Gather dough into ball, wrap in wax paper, and refrigerate for 1 hour and 30 minutes. Lightly butter a 9 inch springform pan. Roll dough on lightly floured surface to 1/8 inch thick; trim to a 10 inch circle. Reserve pastry trimmings. Press pastry circle into bottom and 1/2 inch up sides of a 9 inch buttered springform pan. Refrigerate 1 hour. Preheat oven to 400 degrees F (200 degrees C). Bake crust for 20 minutes, until lightly browned. Cool on wire rack. Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon peel and 1 1/2 teaspoons orange peel in large mixer on medium speed until light and fluffy, about 10 minutes. Split a 1 inch piece of vanilla bean and scrape seeds into cream cheese mixture. Beat in 5 eggs and 2 egg yolks, 1 at a time, on medium speed. Stir in cream. Increase oven temperature to 500 degrees F (260 degrees C). Roll out reserved pastry trimmings on lightly floured board; cut into strips 2 inches wide. Pat strips up side of pan, pressing dough lightly to baked crust. Pour filling into crust. Bake 15 minutes. Reduce oven temperature to 200 degrees F (95 degrees C). DO NOT OPEN OVEN DOOR! Bake until cheesecake is firm in center, about 50 minutes. Turn off oven; leave cheesecake in oven with door slightly open for 1 hour. Remove from oven, and cool completely on wire rack. Refrigerate at least 2 hours.
Chrissie’s Key Lime Cheesecake
Submitted by: Chrissie McKee, FL.
Ingredients:
1 1/2 cups finely ground graham cracker crumbs
2 tablespoons white sugar
1/4 cup unsalted butter, melted
1 1/4 pounds cream cheese, softened
3/4 cup white sugar
1 cup sour cream
3 tablespoons all-purpose flour
3 eggs
3/4 cup key lime juice
1 teaspoon vanilla extract
Directions:
To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool. In a large bowl with an electric mixer, beat cream cheese and 3/4 cup sugar until smooth, beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, lime juice and vanilla. Beat the mixture until it is smooth. Pour the filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees F (120 degrees C) and bake for 50 to 55 minutes longer, or until center is barely set. Let the cheesecake cool on a rack, then chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand.
Cathy’s Lemon Cheesecake
Submitted by: Cathy Bitterman, CT.
Ingredients:
1 (9 inch) reduced fat graham cracker pie crust
2 (8 ounce) packages cream cheese
1/2 cup white sugar
1 1/2 tablespoons all-purpose flour
2 1/2 tablespoons lemon juice
1/2 cup egg substitute
1 (8 ounce) container nonfat lemon yogurt
Directions:
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust. Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.
Melody’s Kissed Cheesecake
Ingredients:
1 cup sifted all-purpose flour
1/4 cup white sugar
1 tablespoon grated lime zest
1/2 cup butter, softened
1 egg yolk, beaten
1 teaspoon fresh lime juice
5 (8 ounce) packages cream cheese, softened
1 cup fresh lime juice
1 teaspoon vanilla extract
1 1/2 cups white sugar
1/2 cup all-purpose flour
1 teaspoon salt
6 eggs
8 slices lime
Directions:
To Make The Crust: Combine 1 cup sifted flour, 1/4 cup white sugar, and butter or margarine with a pastry blender to make coarse crumbs. With a fork, mix in the lime peel, egg yolk, and 1 teaspoon lime juice. Dough will have a paste-like consistency. Cover the bottom and sides of a 9 inch springform pan with the crust mixture. Bake in a preheated 400 degrees F (205 degrees F) oven until slightly brown, about 6 to 8 minutes. In a large bowl combine the cream cheese, 1 cup lime juice, vanilla extract, 1 1/2 cup white sugar, 1/2 cup flour, salt, and eggs. Beat until smooth. Pour filling into the dough lined pan Bake in a preheated 450 degrees F (230 degrees C) oven for 12 minutes. Reduce heat to 300 degrees F (150 degrees C), and bake until center of the cheesecake doesn't wiggle when the pan is gently shaken (about 1 hour). Remove cake from oven and cool. Release spring on the outside rim after 1 hour of cooling time, but do not remove the sides. Loosening the spring will help to prevent the cake from cracking. If you remove the rim, the cake will not hold its shape. Chill the cake several hours before serving. Cake develops better flavor if chilled overnight. To Garnish: Arrange lime slices in the center of the ferns, reserving one slice for the top of the alternating slices.
Danny’s Cheesecake
Submitted by: Kelly Cassone, CT.
Ingredients:
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
1 1/2 tablespoons vanilla extract
1 egg
1/4 cup all-purpose flour
1/2 cup milk
1 (9 inch) graham cracker crust
Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together cream cheese, sugar, and egg by hand. Gradually mix in flour. Stir in vanilla. Blend in milk until smooth; add more liquid if batter is too thick to pour. Pour into graham or pastry shell. Bake for 40 minutes, or until top is golden brown. Refrigerate overnight.
Donna’s Cheesecake
Submitted by: motormamma, GA.
Ingredients:
2 cups graham cracker crumbs
1 1/2 tablespoons butter, softened
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
4 eggs
1 (8 ounce) container sour cream
1 tablespoon vanilla extract
Directions:
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs and the butter or margarine with your hands. Flatten out crust on the bottom of the springform pan. In a large bowl, beat softened cream cheese until smooth. Beat in sweetened condensed milk and mix until combined well. Add the eggs, sour cream and vanilla, and continue to beat. Mix until very smooth, and pour mixture into the springform pan. Sprinkle the remaining 1/2 cup graham cracker crumbs over the top of the batter. Bake for 45 to 50 minutes. Let stand and cool. Refrigerate to chill.
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