You guys have some great ideas that I am going to have to try! I love the pepperoni dip, I sometimes eat that with wheat thins, it is good that way too! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

Habanero Sauce

• 1 ½ cups chopped carrots
• 6 to 8 chopped tomatoes
• 1 large chopped Walla Walla onion
• 2 cups lime juice
• 3 cloves garlic, minced
• 2 tsp salt
• 1 ¼ cup chopped habanero chiles (usually about 15 peppers)


or


Jalapeno Sauce


• 1 pound jalapeno – I leave the seeds in about half, as I like it hot
• pinch of fresh oregano
• 6 to 8 quartered tomatillios
• 1 cup cilantro -- chopped
• 1 large onion -- quartered
• 6 large garlic clove -- chopped
• 1/2 teaspoon salt
• 1 lime -- juiced
• 1 cup water
• 1 cups white wine vinegar ( I sometimes use a little less)



1. Combine all the ingredients in a pan and bring to a boil. Turn down the heat and simmer for 20 minutes
2. Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.
3. Pour in sterilized jars and refrigerate















I especially like the Hab sauce. I use it on everything...eggs, hashbrowns, beans...I also use a tablespoon or two in other dishes like chili or my spaghetti sauce to give it some heat. I like the balance of flavor and heat with this one.

Atomic Buffalo Turds

3 dozen Jalapeño Peppers, fresh

Stuffing:

2 packages cream cheese
1 medium minced red onion
aprox. 2 teaspoons Weber Grill Creations “N’Orleans Cajun” spice

Beef little smokies, sliced in half lengthwise
Grated Mexican Cheese blend
½ strips bacon


Halve the jalapeño’s and scoop out and discard the seeds and white membrane. Soak the halves in Sprite for an hour to reduce the hotness of the jalapeños

Mix the cream cheese, minced onion, and 2 t’s spice mix. Blend well.


Take a butter knife and fill halved jalapeño pepper with cream cheese mixture. Put ½ sliced little smokie on the cream cheese, spread more cream cheese on top of the little smokie sliver. Repeat until you’ve filled all your pepper halves and arrange closely on cutting board.

Sprinkle generous amount of Mexican cheese blend over all of your turds. Then, wrap each one with a half strip of bacon and use a toothpick to hold the bacon in place. Ideally, the bacon will keep the cheese from dribbling out when you smoke them. Sprinkle your bacon-wrapped turds with a generous amount of the grilling spice.

Place your turds on the grill smoker over LOW, INDIRECT heat. I add hickory smoke. Let them slow cook/smoke for 60-90 minutes or until the bacon looks crisp.

Serve your turds to your friends.

Also you can use Bananna peppers if Jalapeño's are too hot for your tastes. These are really REALLY good.

those sound great mpalmer...as do pitbull's armadillo eggs. I love the hot stuff....my business end hates me in the morning, but that never seems to deter me from indulging.

I like this recipe because you can make em a little milder yet they taste awesome either way.

I wondered about the armadillo eggs. I stopped wondering after I read the first ingrediant.

My wife makes a simple, Killer "Clam Chowder"

Patty's Clam Chowder:

1 lb crisped and diced bacon
1 large can cream of mushroom soup
1 1/2 lb cut up taters
2 cans minced or diced clams
1 cup evaporated or regular milk
1 can drained yellow corn
1 whole onion, diced

Peel and dice the potatoes and boil in a 6-8 quart pot until done.
Add all the other ingredients and continue to cook until it boils, then reduce the heat and simmer for about 10 minutes (or until throughly heated again).

Serve in bowls and top with the crackers, cheese and french fried onions. (the kind that comes in a can)

the chowder sounds good. and simple enough for even me to make.

Alright, here is my recipe for a veggie burger:

1 large bun (kaiser roll or similar)
1 small red onion
1/4 lb of shredded cheddar cheese
1 egg
1/4 lb of hot italian sausage (lose, without casing)
3/4 lb of ground chuck
4 slices of thick bacon
Mayo
(Chipotle) Tabasco
Salt + pepper

Beat the egg with salt and pepper to taste and scramble it.

Chop onion finely, sweat it until almost translucent, add cheese and melt it into a glop of gooey oniony cheesy runny goodness.

Fry the bacon. If you are not using a grill for the hamburger patty, you can use some of the bacon grease to fry the patty in.

Combine the chuck and sausage into a flat patty, a little bigger around than your roll. Grill until done with plenty of pepper on each side and a little salt (for medium-rare: sear one side, flip over, wait for blood to come to the surface, then flip over and wait for blood again, it should be done by then.)

Split the roll, put mayo on the bottom and Tabasco on the top. Then put the scrambled egg on the bottom, followed by the patty, then the melted cheese and finally the bacon.

Adding any other vegetables than the onion is done at your OWN RISK <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> You obviously have to cook most of these items almost simultaneously or at least keep them warm.

Why is this called a veggie burger? Because the blood clot in your brain will most likely make you into a vegetable if you eat this thing. But [censored] its good, in the Russian-roulette-adrenaline-mixed-with-bacon-grease kinda way <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

Glad you splained it at the last, <img src="/ubbthreads/images/graemlins/doh.gif" alt="" /> I was setting here reading you post and going VEGGIE BURGER <img src="/ubbthreads/images/graemlins/confused.gif" alt="" />

My Wife's dead sister Debbie had what she called her Texas style baked beans, and we really like them. All the folks at my Stepsons wedding liked them too.

2 lbs bacon, 4 lbs hamburger, 4 cans baked beans(we use bushes)
4 beef bouillon cubes, 1 1/2 cups water, 1 Tbls mustard
1 jar hot&spicy BBQ sauce, minced onions and garlic along with salt and peppeer to taste.

Fry the bacon until crisp then set aside for later. Brown the hamburger and drain off the grease, then season with the salt and pepper.

Open the beans and pour off the juice and then ad them and them and the BBQ sauce to the hamburger and throughly mix together.

Dissolve the bouillon cubes in hot water and when completely dissolved add this to the hamburger/bean mixture as well.

Add the mustard, onions and garlic, and grumble the bacon over the top. Put your concoction on top of the stove in a large pot on low heat (or a crock pot if making a smaller batch) heat this all up for at least 30 minutes so all the flavors can mix together and enjoy.

** Last time my wife made this she cut the beans, hamburger, bacon, bouillon in half and fixed it an a crock pot (after cooking the beef and bacon).