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    You are in: Home / Community Forums / Recipe Requests - General / Robert Rodriguez' Volcano Cookies and Texas BBQ
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    Robert Rodriguez' Volcano Cookies and Texas BBQ

    cookinwithRon
    Fri Feb 08, 2013 8:36 am
    Newbie "Fry Cook" Poster
    Would someone be willing to watch Robert Rodriguez' 10 minute cooking school on Volcano Cookies and Texas BBQ and write the recipe down for me, please? I'm a fan of his and have the other recipes he has made but can't find these written down anywhere.
    I have tried myself but my internet takes forever to upload the video and by the time it does I get a message that Adobe reader saying it has crashed and I have to reload the whole thing all over again
    Thank you x 3
    pinky kookie
    Fri Feb 08, 2013 2:23 pm
    Food.com Groupie

    I watched the video and these are the ingredients for the chocolate chips Volcano cookies made by Robert Rodriguez and his litte daughter Rhiannon:

    ROBERT RODRIGUEZ 10 MINUTE COOKING SHCOOL -
    http://www.youtube.com/watch?v=6EcTPRWzLPQ
    CHOCOLATE CHIPS VOLCANO COOKIES -
    Ingredients: break 2 eggs, beat and set aside. In a mixer, beat 2 sticks of butter on medium speed until fluffy. Add 1/2 cup firmly packed light brown sugar, 1/2 cup dark brown sugar and 1 cup regular sugar to mix them well. Add the 2 beaten eggs and mix well with the butter and sugars.
    Place 1-1/2 cups regular Quaker oats into a blender container to chop up well and pour in a bowl. Add 2 cups of King Arthur flour, 1 teaspoon baking soda, 1 teaspoon baking powder and 1/2 teaspoon salt. Add these dry ingredients in the mixer to mix well with the other ingredients.
    In other bowl, mix 2 -1/2 cups of stuff: marhsmallows, chopped toffee, choco chips, walnuts, pecans and dump them into the dough and mix well. Refrigerate this dough.
    Spray two baking sheets with oil spray. Bring the dough out the fridge and make balls, press them down and place a big round choco chip in the center of each ball, to melt and create a volcano. Bake in the oven at 350 degrees for 11 to 13 minutes.


    Last edited by pinky kookie on Fri Feb 08, 2013 10:13 pm, edited 1 time in total
    pinky kookie
    Fri Feb 08, 2013 3:17 pm
    Food.com Groupie

    Men, it is a long video...!!! icon_rolleyes.gif I almost give up and quit watching and listening to it; but finally got some of the main points. icon_rolleyes.gif I had to repeat it so many times...!!!. icon_redface.gif icon_twisted.gif

    Now you owe me a fortune, not only thank you X 3...!!!.icon_mad.gif icon_mad.gif icon_mad.gif

    ROBERT RODRIGUEZ'S 10-MINUTE COOKING SCHOOL -
    TEXAS BBQ VIDEO RECIPE -
    http://www.youtube.com/watch?v=ZGOQ_npS4pI
    Ingredients:
    3 Briskets of 6 or 7 pounds each, marbled slabs and fat trimmed from the sides, to be cooked in a BBQ Pit about one hour per pound.
    Chuck Beef Ribs and iced cold "Chango" Beer or Cerveza.

    A BBQ Pit with 2 fire grill chambers: left for the brisket at heat no lower than 275 and no higher of 325 degrees. The right side for the ribs at 325 degrees heat with a pile of the bbq sauce.

    For seasoning, mix plenty of salt and black pepper in a ratio of 90% pepper and 10% salt. Rubbing and cover all over the meats with the rub inside of all the crevices. Place fat side up and fat side facing the heat, meat close to the fire meat side up. Check every 20 minutes. Heat the heat consistenly. To cook use Texas oak wood. The brisket cooks for 5 to 6 hours. Ribs take 1 hour and a half.

    Trick to know when is done: press your finger on the brisket and if goes to the knuckle or a little lower the knuckle, is done. For the ribs pull away from the edges of the bones of the sides. Press on it and should be spongy, firm not rubbery, if press a little harder, should break right into it. Once is done, wrap the meat in waxed paper, double over lapping and place meats back in the pit for another 2 hours. DO NOT USE ALUMINUM FOIL.

    For the barbecue sauce: in a 6 and half quarter pot, fill with water to 3/4 full, 3 cups ketchup, 1/2 cup black papper, pinch of salt, 4 small cubes beef bouillion, 2 scoops chopped onions, 1/4 pound of butter, 1 bottle of "Chango" cerveza - beer, the secret ingredient. Simmer for a couple of hours in the hot side of the grill pit. Serve meat in plain white sandwich bread.

    To cut the brisket: cut the lean section in the middle and then the fatty section right in the middle. To make slices just slice it straight down.
    Juicy and moist, delicious. Chop slices in a piece of bread. Slap some sauce or no sauce needed. It should be juicy enough right on its own.
    cookinwithRon
    Sat Feb 09, 2013 12:10 am
    Newbie "Fry Cook" Poster
    Thank you, thank you, thank you you peps are alright icon_cool.gif
    cookinwithRon
    Sat Feb 09, 2013 12:11 am
    Newbie "Fry Cook" Poster
    double post....
    cookinwithRon
    Sat Feb 09, 2013 12:33 am
    Newbie "Fry Cook" Poster
    Your fortune (from an actual fortune cookie) is "A little mystery will leave others scrambling for clues." and your lucky numbers are: 16, 19, 25, 34, 37 and 38.
    pinky kookie
    Sat Feb 09, 2013 3:27 pm
    Food.com Groupie

    "Your fortune (from an actual fortune cookie) is "A little mystery will leave others scrambling for clues." and your lucky numbers are: 16, 19, 25, 34, 37 and 38".

    U R welcome and thanks for your response, cookinwithRon.

    Thanks for sending my "lucky numbres" found in a fortune cookie icon_biggrin.gif
    I wish they could be true...!!! icon_biggrin.gif
    cookinwithRon
    Sun Feb 10, 2013 12:05 am
    Newbie "Fry Cook" Poster
    They only come true if you believe they will icon_wink.gif
    Stop sending e-mails when someone replies
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