Scrap Yard Cookbook

After reading Horn Dog's Horn Dog Ale post and the several recipes in that as well as the crock pot thread. I was wondering if you all would want to do a Scrap Yard cookbook? Nothing frilly! I am talking about camp food, beer making, BBQ, crock pots and even survival food. One guy on the other foum actually had a Busse breakfast that was made using his Busse knives.

This is all about meat, beer and potatoes.......... As well as anyhting else we can eat!

I guess that I am just getting hungry right about now.

You are making me hungry now DMelone. Sounds like a good idea. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

i'm off to central asia this summer, so wil hopefuly post lots of pics of using knives to hunt skin and cook wild animals... <img src="/ubbthreads/images/graemlins/shocked.gif" alt="" /> <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Glazed Burboun Salmon:

TOO EASY:

Salmon Filets. In a ziplock with the following - Brown Sugar, Soy Sauce, Grated Ginger, Lemon Juice, Borboun. Play around with the ammounts - but it should just be a somewhat thick marinade. Leave them in there for at least a few hours - try overnight (in the fridge of course). Throw them on a baking sheet. Spoon the excess glaze on top of the fish. Place in Oven. Broil. Call it 8" under the filliment - and let 'er go for like 10-14 minutes TOPS (everyone knows that Salmon is best Medium/Medium Rare, right!). Don't over cook it though, for real. You'll have a nice glazed MOIST flaky salmon filet that tastes AWESOME. My personal favorite...

A treat I like at the campfire... Bannock on a stick!
2 cups flour
2 tablespoons baking powder
2 tablespoons sugar (or less, if you prefer your bannock less sweet)
2 pinches salt

Just add water until it is dough, then wrap a bit on a stick and cook over the fire!

Interesting... I'll have to try that one.

Here's one from a buddy of mine:

Grilled cheese and corned beef hash. Just try it. I hope I don't need to expound on that... (the hash goes inside with the cheese though, for anyone who needed help!)

That sounds really tasty actually! I think I'll plan that on the next camping trip.

I like the bannock, simply and tasty, you can wrap a hotdog in it and make a pogo!

My Messican Guacamole:

8 Avacados
2 Tomatoes
1 Spanish onion
1 Sprig of cilantro
2 Fresh jalapenos (not the jar type)
7 Limes
Salt

First dice up the tomatoes, half of the onion and the jalapeno into small chunks.
Dice the cilantro
throw this in the bowl and salt (to taste)
Cut the limes and sqeeze them into a cup (again eyeball it as it should only be around a 1/2 inch in the bottom. Sometimes I get carried away and do a little more) The rest of the limes I save for the Coronas.
Pour juice into the mixture and stir.
Not cut the avacados in half and de-pit them. Throw the slices into the bowl and smash it around. I use a mash potato masher. Put one pit into the mess as this helps keep it fresh a little bit longer.

I usually salt it a little more as this goes great with the beer.

Next time I will put the recipe for my shepards pie.

Diceman's Coctail Sauce

Lots of Ketchup. Add Horseraddish and Tabasco to taste (I like my SPICY!). Throw in some Worshestershire sauce and lemon juice. I also throw in some Chipolte Tabasco and some Frank's Red Hot. Then cook up some shrimp so that you have an excuse to eat the sauce. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

This is turning out to be a good thread! I can feel myself gaining weight.

Excellent thread and a great idea Dmelone. Now we can keep all of our cooking ideas consolidated!

Thanks Diceman!

Speaking of food. Time for my crock pot beef with giardinare (however it is spelled). Be back later

Now thats good. They do a LOT of shrimping here!

A nice simply one:
Fresh rabbit, cut into small pieces
into the slow cooker, add cream of mushroom soup. Chop up and add some veggies. Simmer for 8 hours. Enjoy!

ColdOne... I will have to give your bannock a try!! That sounds great, plus I can make doughnuts with it.

Egg Sausage Casserole

2 lbs of bulk pork sausage
3 cups of milk
1 tspn. Salt
1 and ½ cups of graded cheddar cheese
9 eggs, slightly beaten
1 and ½ tsp dry mustard
3 to 5 slices of white bread cut into ¼ inch cubes

Brown sausage and drain on paper towel
Mix eggs, milk, mustard and salt.
Place sausage in the bottom of lightly buttered 13 x 9 inch glass pan.
Sprinkle bread crumbs and grated cheese over sausage.
Pour egg and milk mixture over sausage, bread cubes and cheese.
Cover with foil and refrigerate overnight or for at least several hours
Bake uncovered @ 350 degrees for 1 hour.
Serves 8 to 10

I hope that is not some kind of quiche, Melone. Real men don't eat quiche (while others are looking). Sounds great.

Frying pan Sausage & Peppers

1# Italian. Sausage, (cut in 3/4 " pcs.)
1 ea. Green & Red Peppers, (cut in 1" pcs.)
1 med. Onion, (cut in thin wedges)
1 minced Garlic Clove
1/4 tsp. Dried Oregano
1 cup Chicken Broth
8oz. Cooked & Drained Egg Noodles.

In large Fry Pan, Brown Sausage over med. heat 10 min. Remove Sausage. Drain all but 2 Tblsp. drippings.

Add Peppers, Onion, Garlic, & Oregano.
Saute 3 min. or till tender-crisp.
Add Chicken Broth & Sausage.
Cook till Heated. Add Noodles, & Toss to Coat.
(4 Servings)

No HD.. No quiche here my friend! This is a man dish... One could even prepare it withthei Busse/Scrap knife. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Ok here it is.

The Baby Bubba Burger.

Take one pound of beef put it in a bowl. Add one egg white, about two table spoons of flower, some worcestershire sauce and some salt and pepper(the amount depends on your taste). Take the beef and mold it into One pattie two patties four patties? It's up to you. Now while grilling the burger/burgers to perfection fry up some bacon and sauté some onions and mushrooms. Now that all that is done get some sturdy bread that won't fall apart on ya. Add some Mayonnaise mustard and the secret ingredient Guacamole. Pile up some Bacon, sautéd onions and mushrooms on that bad boy and you got yourself a Baby Bubba Burger. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />


By the way. Here's a not as good as Dmelone's but real simple Guacamole recipe.

Bubba's Guac for two (or one if your man enough <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />).

Take two avacados put em in the food processor blend em up. Add a quarter of an onion or more if you like (I like about half an onion). Add a quarter cup of salsa. And add about 1/4 tablespoon of salt (more or less depending on your taste). Then you blend it all up and you have a really simple but pretty tasty bowl of Guacamole.

Enjoy

Edit: One egg white. Not one egg. <img src="/ubbthreads/images/graemlins/ooo.gif" alt="" /> if you miss that it could be disastrous. <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" />

Now that is what I am talking about!!

I love guac! <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Heck Yeah! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

I need to add more to this.

This is kind of a pseudo-recipie - do it however you want - Bubba's burger reminded me of it...

Do up a patty (whatever you like) and toss it in a tortilla shell, top it with salsa, grated cheese, sour cream, guac, and some hot sauce (tabasco chipolte!!) and make a burrito around your burger. I like 'em!

That stuff is the fricken best I put it on everything (with in reason) another faveorite sause is Frank's Red Hot.

I love Tobasco.. Frank's is pretty [censored] tasty too! Good choice JB!

I like Trappy's Red Devil, Louisiana Hot Sauce. It's not as hot as Tabasco but makes the best buffalo wings in the world! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

Tabasco Chipolte on pizza - can't go wrong with that!!


Here's something I just had....

Vanilla Icecream, in a cup, add some milk, toss in some Nerds, and stir with your Dogfather until thick. Nice little snack!

I also make Daqueries (spelled wrong?) and add pineapple chunks while its in the blender. Very nice... <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Whichdawg - time to add your recipe you were talking about in the death chat for your roast <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Thought I'd revive this wonderful thread!!

Cool thread! I better find out how it comes out first before posting it here!

alright, I'm smoking a beef brisket(s) today, never done it before, any tips?

I'm using hickory chunks, dry marinated the meat last night with; brown sugar, onion powder, hungarian paprika, salt n pepper. I'm gonna baste it during the smoking with a spray bottle of olive oil and apple juice. We've got two, one we're gonna smoke for 2-3 hours and finish it off in the croc-pot (the smokettes like it tender) and the other one we're gonna leave on the smoker for 7-8 hours till done. Am I missing anything?

Just take pictures when you're done!

Are you going to put a good bit of Apple Juice in the crock pot? You'll want some liquid in there so that it doesn't get dry, but I'm sure you knew that!

Sounds awesome.

good idea Dan!

Give me some time to dig things up. I've got some beer, snack recipies around here somewhere.

Excellent! DMelone will be happy to see this thread up and running again I think! It was a great idea on his part to start it.

Bad idea to read it before dinner though.
We are having a nice pork roast that I get to try my new Spyderco kitchen knife on. Pork roasts are a really great meal and makes great sandwiches.

so it is not "MY" recipt, but it is way good, it takes a while to make(viedogames and The Yard help time pass)

I just finnished this great Honey Wheat bread, hot out of the oven with a generous slab of butter melting on it.

INGREDIENTS
2 cups warm water (110 degrees F/45 degrees C)
2 cups whole wheat flour
1 tablespoon active dry yeast
1 teaspoon salt
1/3 cup honey
1/3 cup vegetable oil
5 cups all-purpose flour


DIRECTIONS
Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

and my home smells good too.

Great that the thread has started again! WD, It must have been a brisket night as my wife made crock pot brisket today as well. We started by going to the new Cabelas store that they opened this past Friday while it cooked.

I will have to try your recipe as well.

it came out pretty darn good bro, only thing was for it's size, we only smoked it like 8 hours, so we finished it off in the dutch oven to make it more tender, but the taste and the dry marinade came out great! It was so moist and juicy!

Today's lunch:
Free range chicken breasts, 2 of em.
Broiled with oregano, cayenne(?) pepper, garlic, salt, thyme on top.
I onlu broil them for 12 minutes, as I like the chicken moist, not dried out.

2 portuguese rolls, toasted til crispy, then converted into garlic bread with butter and garlic powder. Toasted a second time for 1 minute to melt everything real good.

Put the chicken on the bread, add a little bit of mayo, and, a lunch fit for the chicken king himself!

To drink: Iced coffee, made with real milk (no skim for me), and a bit of condensed milk for flavor.

just sending this back up so it doesn't get neglected, need some more recipes please. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Here's an easy one I make for football games
Queso Fundido (we like to call it Wolf Dip)
2 lbs queso cheese, grated
1 lb choritzo
1/4 cup chopped onion
pat of butter
dip chips of your choice

Cook onion in butter on med-low heat. Once onions are translucent, add choritzo, and turn up heat to med/med-high. Once the meat has cooked, add grated cheese and stir constantly until melted.


We sometimes add salsa, too (maybe a 1/4 to 1/2 cup), at the end.
Oh so good....
<img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Well I guess I will add one of my favs.
Stansbrew and CHILI
Crock pot is easy or on the stove (you just have to stir more)
Canned chili beans 2 cans
Pinto beans 1 can
Black beans 1 can
Fresh chopped tomatoes 4 medium
1/2 fresh apple chopped into small chunks
2 or 3 fine chopped chili peppers or jalapeno
1 pound of burger fried with 1 white onion, mix in fresh garlic and hot sauce Tapatio'
1 pound of cryspy fried BACON, big thick chunks

Add all of your ingridents together in your crock pot turn on high, stir in your cooked bacon, cooked burger, and add in 1/2 bottle of Sweet Baby Rays BBQ sauce and chili powder to taste for spice!!
Now for the secret spice............
OK don't tell anyone..........
Get a small bowl add 1/4 cup of brown sugar and (my personal fav) Cognac Courvoisier another 1/4 cup mix togather and stir in to your chili.
Simmer your chili for 2 or 3 hours and serve with fresh corn bread and a good home brew!

"Candied Sweet Potatoes!"

1-lg (tall 50+oz) can yams(drained) or cut up sweet potatoes
1-reg size container honey (like the plastic bear container)
1-stick of butter (cut up in pieces and spread on top)
2 tbs brown sugar (sprinkled all over)

bake 350+ with the rest (even longer,over 2 hr for best flavor)until turning dark brown(if you forget and burn it, it's still great! I dare you to try it!)

HUNKY BACON

My maternal grandparents came to America from what is now Slovakia. I grew up eating what my mother learned to cook from her mother. One thing she made was called Hunky Bacon. That name is no longer Politically Correct, but then neither am I. The over sensitive can call it Gypsy Bacon, which is just as authentic.

It’s best made with Hungarian bacon, which is paprika cured and double smoked. If you live near a city that still has ethnic neighborhoods you can probably find it in local markets. You may be able to score it on line. If you can’t, use cured slab bacon.

We always made hunky bacon when we went camping. It's inherently a slow process, taking far more time for the cooking than the eating. This is for sitting around the campfire at day’s end. Talking, telling stories, reminiscing, and slowly cooking your snack. I've seen old photos of a Hungarian herdsman in traditional costume. He was squatting before a fire, bread in hand, toasting a chunk of bacon over the flames. No time clock for him.

Here’s the procedure. Cut a thick slice of sturdy rye bread. Thin slice an onion, or fine dice it. Spread onion to taste on your slice of bread. Don't be niggard. Cut a piece of bacon, about one half by three inches. Leave the rind intact. Slice through the meat almost down to the rind, say every three eighth inches. Poke a sharpened stick or toasting fork through the bacon, as though you were going to roast a marshmallow. If the rind is tough, you may have to pierce it with a knife first. Hold the bacon in the fire. If you keep the right distance, the fat will begin to melt but the bacon won't ignite. If the bacon does start to burn, blow the fire out and continue. A little char will add to the flavor. The rind side of the bacon will curl, and the cut edge will spread out like a cockscomb as the bacon toasts.

Your bread can be sitting on a log, toasting as you work. Or you can hold it in your hand, toasting bread and hand both. Keep touching the bacon to your bread. Each time, you wick off some of the melted bacon grease, flavoring bread and onion both. Continue until the bacon is well smoked and rendered. You want it at least slightly crisped. Do not hurry the process, the slow cooking should be savored as much as the eating.

Finally everything is ready. If you are fastidious, dice the bacon and spread it on the bread in an open faced sandwich. Or drop the bacon onto the bread and fold bread and onion around the meat in a causal sandwich. The manly can take a bite of bread, a nibble of the bacon, and chew them together. To really be traditional, clear your palate occasionally with a shot of Slivovitz. Bourbon will do in a pinch, or even Scotch.

Once you finish, grab more bread, onion, and bacon. Repeat the process. Continue until fire, conversation, ingredients, appetite, or wakefulness is exhausted. Whichever comes first.

Scrap Yard Brunswick Stew: from Brunswick, Georgia

1. Shoot 6 to 8 squirrels in the head with a .22 rifle. Shotgun pellets are too hard to remove and you never get them all.

2. Skin them with a good sharp SS4 or YKLE and quarter them.

3. Chop their heads off on a stump with the Dog Father.

4. Cook the squirrels with a little water in a pressure cooker for 15-20 minutes. Debone when cool and save the broth.

5. Follow your favorite Brunswick stew recipe or get one on line, using only squirrel meat and the Squirrel broth. The meat will hold together and have more flavor than the mixture of chicken, beef, and pork that some fake Brunswick stew recipes use. It was originally a small game stew anyway.

Enjoy!

Darned tree rats are digging up my yard. Time for them to be "relocated". They really are tasty, though. No kidding. They make the best broth, much better than chicken.

Those tree rats are real good eating. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

When you get one that's been fussing at you from a tree, it makes it all the more satisfying to eat it too. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

just come to my house


i can make bacon cheese burgers



pork chops, scallloped potatos,field peas



chicken w/pesto sauce & noodles


pizza


talapia,rice,peas & corn

Oh yeah, one shot, one kill. I love it in late Winter when the leaves are off the trees. You can't get close to them because they have grown wary of hunters by then and can see a long way. They "think" they are out of range. Hehe. I have head shot them in mid bark and watched the bullet blow they leettle ole haids up at 70 yrds! Still had the nut in his mouth. It's fun to camo up and snipe them with a silhouette rifle and subsonics. If the light is just right, you can see the bullet arc to the target and hear that thump. And they're much easier to drag out of the swamp than a deer or wild hog. Big fun. <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" />

Squirrel Gun: A Ruger heavy barrel target .22 with a Weaver 4-16x42. Air rifle scopes work well, too. That's for late season. FOr early when the leaves are on the trees and the shots are fast and close, a Ruger 10/22 with a 7 power air rifle scope for those fast snap multishot engagements. So much cheap fun. <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />
I am Squirrel Bawana!

First course today, home made Cinnamon Rolls:


* 1-1/2 packages (about 3-1/4 teaspoons) dry yeast
* 1/4 cup warm water
* 1/2 cup shortening
* 1/3 cup sugar
* 1-1/2 teaspoon salt
* 1 cup milk
* 1 egg
* 4 to 5 cups sifted flour
* 1 stick melted butter
* 1/2-3/4 cup (packed) brown sugar (to sweet tooth)
* 2-3 tbs cinnamon (to taste)
* raisins/craysins (about one every 2-inch square) (optional)
* crushed nuts (optional; walnuts or pecans are best)

* Vanilla Frosting
* 1-2 cups powdered sugar (depends on your sweet tooth)
* 1-2 tablespoon butter, melted
* 1 teaspoon vanilla
* 2 tbs milk or cream
* 6oz soft cream cheese

PREPARATION:
Scald milk; pour over the shortening. Add sugar and salt and cool to tepid.

Mix warm water to the yeast and soak 10 minutes.

Add the dissolved yeast and beaten egg to mixture.
Add 4 cups flour adding one at a time beating after each addition.

Dough should be soft yet firm enough to handle.

Knead on floured board until elastic and smooth. Avoid too much flour.
Turn dough into well oiled bowl. Let rise for 1-1/2 hours.

Press dough down and divide into workable size.
Roll dough out into a rectangle.
Mix melted butter with brown sugar and cinnamon
Layer/pour on top of rectangle the mixture of butter
(being careful not to use hot butter, it will kill the yeast), brn sugar and cinnamon.
layer on raisins/craysins. Sprinkle nuts as desired.
Roll up jelly-roll fashion.

Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick.
Place slices in an 8 or 9 inch round greased cake pan.
Place one slice in the middle and other slices around it.
Press rolls down to even out and fill pan.
Let rise until rolls fill the pan generously...about another hour.

Bake in a 350 degree F oven about 15 - 20 minutes.
If rolls start get "too brown" before time,
cover with a piece of fine foil until the end of baking.
Do not over bake rolls.

Remove immediately from pan by inverting onto a plate
and then tip over onto another plate to right the rolls.

-For the Frosting:
In a medium bowl, mix sugar, melted butter and vanilla.
Then stir in enough milk/cream and cream cheese to reach a thick consistency.
add more nuts.

Spread over warm rolls as soon as they are placed on a plate to let the frosting melt
and run into the rolls.

Makes 12-14 large rolls enjoy!

man those look yummy

they are the best bro! the walnut topping and icing is more than good eye candy! try em out.

Well a new tradition here for me tonight; "the decorating of the tree"
they do it here and I'm a part of the family so I made my famous;

"Pineapple Cake"


heat oven 350.

2 cups sugar
2 cups flour
2 tsp baking soda
2 eggs
1 -20 oz can crushed pineapple
1 tsp vanilla
1/2 cup chopped walnuts


mix dry ingredients
add wet ingredients
bake 35-45 minutes well greased cake pans
it browns pretty fast, keep an eye on it
test with toothpick

frosting:
8-oz cream cheese
1 stick butter
1 3/4 cup powdered sugar (optional)
(reg sugar makes grainy which is okay)
1 tsp vanilla
1/2 cup nuts (optional)
I put some in between layers an load it on top!

For extra goodness and visual appeal
I put carmalized-whole rings of pineapple on top and inbetween.
I have them under the frosting in this picture (like a surprise)

In nonstick 12-inch skillet, heat 1/2 c brown sugar
with 2 tbs butter over medium heat until melted,
stirring to combine. Add pineapple to skillet;
arrange in single layer. Cook pineapple 15 minutes,
turning pieces over once.

this is an amazingly good receipe and very easy, enjoy.

I'm sooo full! I can finally make good burgers!

Stuffed Burgers;
(3 pounds of meat)

1/2 C- A1 steak sauce
1 tbs- teriyaki sauce
2-3 tbs- worchester sauce
2- eggs
2-3 stalks- green onions (chopped)
2 tsp- blk pepper
2 tsp- garlic
1/2- (med/small)onion yellow or red chopped fine
optional salt to taste.

6 slices cheese for stuffing (sharp cheddar, swiss, mozzarella/italian works best)
1 small can mushrooms for stuffing or equivalent fresh

Prepare;

mix ingredients with meat; sauces, eggs then the rest with meat
I use my hands to do it, assistant helps!

I use two plates to form the patties. one upside down, I put wax paper on plate,
then I roll around 1/4 lb ball of meat, another sheet of wax paper on top of meat
and I put the other plate on top (bottom down) and flatten to make a nice patti.

3 lbs makes about 8 patties about 6-8 inches wide, 1/2 inch thick.

then I stuff them. a patti for the base, one layer of cheese, next heaping tbs mushrooms,
then one more layer of cheese.

put another patti on top and pinch all sides close

freeze the stuffed patties over night.

I cooked them on the grill, not to close to the flame,
I used a little soaked hickory and watched the flare-ups
until well cooked to taste. If they bounce back when
pushed in the center, it's a good sign. No red in juice
is another. I use onion buns and serve.

Makes approximately 4- 1/2 burgers

WD - add some grilled tomatoes to go with those burgers.

Take several full tomatoes. Slice off the top making it about 1/4 inch thick. Scoop out the middle. Use the middle for stuffing in the burgers. Fill the middle with a cube of mozzerella cheese or pepper jack. Cube, not shredded. Add some olive oil. Put the top back on. Grill until the cheese is melted. The shredded melts to fast and the tomato does not cook enough for my liking.

Pepperoni dip

1 packet cream cheese
2 cups shredded Mozzarella cheese
pizza sauce
diced pepperoni

Soften the cream cheese. You can mix in some garlic, red pepper, Italian seasoning, whatever at this point.
Spread the cream cheese on the bottom of a Pyrex pie plate
Spread 1 cup shredded cheese on top
Spread pizza sauce on top of that (not too much)
Spread the rest of the shredded cheese
Spread the pepperoni on top. If you use too much, it tends to get greasy.
Bake at 350 or so until the top just begins to brown and it is bubbly.
I usually serve with tostitos scoops.

Really quick and easy to do, very forgiving and is popular with people not on a diet.

You can use chili or taco meat instead of pizza sauce and pepper jack/cheddar instead of mozzarella. Mix some hot sauce/taco seasoning in with the cream cheese and spread Jalapeños on top.

Welcome Mikeal! That sounds great!!!

Thanks. It's sort of odd that my first post on this board is on a recipe thread...

At least it is a good post!! Food and knives is what it is all about! <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Welcome to the Yard, mikeal. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Man, that Pepperoni dip sounds great! <img src="/ubbthreads/images/graemlins/cool.gif" alt="" />

whichdog, those deserts are delicious looking(tounge out).

Armadillo Eggs

* 24 jalapeno peppers
* 1 pound sausage
* 2 cups all-purpose baking mix
* 1 (16 ounce) package Cheddar cheese, shredded
* 1 tablespoon crushed red pepper flakes
* 1 tablespoon garlic salt
* 1 (16 ounce) package Monterey Jack cheese, cubed



1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
2. Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp.
3. In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt.
4. Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls.
5. Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.

I add about 1/3 cup of milk to make the batter a bit easier to mold.

If jalapenos are too hot for your delicate constitution, you can try other peppers.

Black bean chili with chorizo, avocado relish, and cumin crema-

Ingredients:
1/4 cup olive oil
3 lbs of beef cut into 1/2" cubes or 1/4" strips
16oz of Chorizo sausage
1 large red onion
5 cloves of garlic
3 Tablespoons of ancho chili powder
1 tablespoon of pasilla or chipotle chili powder
1 tablespoon of ground cumin
3 jalepeno and 3 serano peppers
1 poblano pepper
one aneheim pepper
1 bottle of dark Mexican Beer
4 cups of chicken stock
1 cup of beef stock
2 10 oz cans of Ro-Tel tomatoes and chilies
1 small can of Chipotle pepper in adabo sauce
2 cups of black beans(rinsed & drained)
1 lime
1 tablespoon of honey

Brown the beef in a large stock pot or dutch oven with olive oil (it will probably take 3-4 "sessions"), remove the beef and add remaining beef to brown.
set beef aside
Brown chorizo, set aside
drain off most of the fat (leave 3-4 tablespoons in the bottom of the pot).
Add red onion and cook until onions are soft.
Add garlic and diced fresh peppers; cook for 2-3 minutes being careful not to scorch the garlic
add chili powder and cumin, cook 2 min
add beer and cook until it reduced by 1/2-3/4
return beef and sausage to the pot, add chicken and beef stock, tomatoes, chipotle/adabo puree, and honey and bring to a boil
reduce the heat to medium and let simmer 45-50 min
add beans and cook for 15-20 minutes until beans are tender, add salt, pepper, hot sauce, etc, and the juice of one lime to taste.

The relish is easy
2 avocados pitted peeled and diced
1/2 of a red onion diced
3-4 cloves of fresh garlic
1 jalapeno and one serano chili
a teaspoon of lime
fresh chopped cilantro to taste
toss together in a small bowl with cracked black pepper and sea salt

let it sit refrigerated for at least an hour to set up


The crema is sour cream or creme fresche with salt, pepper, and toasted cumin.
whisk it together, and put it in the refrigerator for 2 hours. This lets the flavors blend a bit.

Use the relish and creama to accent the chili. I also topped with cheese, green onions, and some fresh chopped cilantro.

Kung Pao Shrimp

1.5-2 pounds of peeled/deveined shrimp
6 dried chili peppers
3 cloves garlic, minced
1 table spoon minced ginger
3/4 cup of chicken broth
2 tablespoons of soy sauce
2 table spoons of oyster sauce
1/2 green bell pepper, diced
1/2 red or yellow bell pepper, diced
2 tablespoons of chili garlic sauce
1 tsp rice vinegar
3 green onions diced
1 medium white onion diced
1 tablespoon of cornstarch
1/2 teaspoon ground white pepper
3/4 cup of roasted peanuts
1# broccoli florettes
chili pepper flakes

mix-chicken broth, soy sauce, vinegar, cornstarch, chili flakes & salt until smooth set aside
mix-chili garlic sauce, oyster sauce, and rice vinegar, set aside

steam broccoli set aside
in a wok or large fry pan, heat 2 tbsp of peanut oil
add minced garlic and ginger until brown
add peanuts, dried chilies, bell peppers, onion, and stir fry until onions go clear
add shrimp and cook until they go pink
add chili garlic mixture an stir
add chicken broth mixture and stir in
cook 3-4 min, add cooked broccoli
remove, garnish with green onion and red pepper flakes

serve over white rice or with fried rice side

Fried Rice

it's best if you use rice that's left over or made the previous day.

3-4 green onions diced
3 eggs
1 tsp of sea salt
ground pepper to taste
4 tblsp of peanut oil
4 cups of cooked rice
2 tblsp of oyster sauce
1 tblsp of soy sauce
2/3 cup of frozen peas
2/3 cup of diced baby carrots
1/4 cup white onion diced

Optional-pork, chicken, shrimp, etc. depending on your tastes

get your wok or fry pan hot with 2 tbsp of oil. crack eggs, and beat with salt and pepper. Add eggs to skillet and scramble them, not getting them "too done". remove from skillet, and set aside.

add other 2 tbsp of oil to skillet
add white onion, peas, carrots and stir fry until onions are clear, then add rice oyster, and soy sauce. cook until heated, then add eggs back to the mix, being sure to break then up.
add green onion, cook a few more min, then serve.

Man that chili sounds good. I've been to some chili cook-offs but I never saw anything like that, I've gotta try that one.

Oh...it's fantastic. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Thanks for all of the advice on tree rats. Elk season is over so I am now resigned to shooting rodents. I will try the pressure cooker trick and make a stew. In the past my least favorite part of squirrel season was having to eat them.

<img src="/ubbthreads/images/graemlins/confused.gif" alt="" /> Fried squirrel is a VERY tasty meal! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

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).

One final dish from Debbie:
Debbie's Oven Fried Potatoes

10 whole white potatoes, veg oil and butter. Lowerys seasoned salt and Lowerys seasoned pepper, minced or thinly sliced onion.

Wash the spuds and cut off the ends of each one and throw away. (DO NOT PEEL THE POTATOES!!!!)

Thinly slice the potatoes into rounds and stack them on edge in a pan of some kind.

Mix the oil and (heated)butter together and brush lightly over the potatoes, be careful and don't over coat and let all the liquid puddle in the bottom of the pan. Sprinkle the remaining ingredents over the top and cover with foil. Bake in a 350 degree oven until the potatoes are done.

You can use as many or as few potates as you want. Patty usually makes ours in a 9x13 inch class baking dish and it works out real fine. Oh, we use real butter for this, seems to make it even more tasty. Feel free to add your own ingredients for your own unique flavor.

Apple pie drink

1 gallon apple juice
1 gallon apple cider
1 1/2 cups sugar
5-6 cinnamon sticks

Mix everything together and bring to a boil, simmer for 45 mins. Let it cool. Once it has cooled add a 5th of Everclear (some people also use Moonshine). Put in canning jars with a cinnamon stick and put upside down in fridge. Serve on ice.

Tastes just like apple pie, I had it last night and it was AWESOME!

I've had that Renee, it's goooooooood!
we make it for parties and for when we go camping <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

We made it for a camping trip this weekend, but I got to do a little taste testing last night! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

WOW.............Everclear <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" />..............last time I drank that I " THOUGHT" I could fly. <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" /> <img src="/ubbthreads/images/graemlins/shocked.gif" alt="" /> Maybe I should try it with the apple juice etc instead of straight <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

I grew up spending a lot of time on the Susquehanna River in Pennsyltucky. we did a lot of fishing, but we weren't terribly good fishermen, so all we ever managed to catch were carp.

Now, I don't know if you've ever eaten carp out of a polluted river downstream from coal mines and the Three Mile Island nuclear power plant, but it's not exactly the tastiest stuff.

One time, sitting around a fire with a handful of grizzled old fishermen, we were lamenting the fact that we never caught anything that was actually edible. That's when one of those fishermen leaned in close, and shared his recipe for making even the nastiest, worst-tasting disgusting bottom feeder not only edible, but surprisingly tasty. I present to you:

Gnarled Fisherman's Fire Pit Carp

Ingredients: Several cloves of garlic, a sweet onion, a tablespoon or so of cracked red pepper, and a little bit of olive oil.

Now the biggest trick to this recipe is the wood. You're going to cook the fish in a camp fire, and you absolutely must use the right wood. You want something with a strong flavor, but not too sweet or fruity. That rules out mesquite and apple wood. You also don't want something mild, so walnut is no good. You don't want the bitterness that comes from conifers, so any kind of pine is a STRICT no-no. What you REALLY want is Hickory. Pretty much no other wood will work for this recipe - you HAVE to use a nice quality hickory.

Build up a nice big fire out of the hickory. I mean, really get that sucker roaring. You want a LOT of burned down hickory ash to infuse as much flavor as you can. While the fire is burning down, prepare your carp.

After you've cleaned the carp, you're going to stuff it with the ingredients above. Dice up the onions and garlic, and add them to a bowl with the olive oil and red pepper. Stir it up really well - you want them lightly coated with the oil so they will brown nicely without being so saturated that they sizzle and burn. Go light on the oil. After it's all mixed up, stuff it into the fish. Be liberal - use LOTS of the stuffing.

After you've gotten the fish good and stuffed, select a nice flat hickory board. Using two nails, secure the head and tail of the carp to the board. Wrap the whole thing in foil, and put it on ice to chill before you cook it.

After an hour or two, when the fire has burned down to a giant pile of smoldering coals, you're ready to cook your carp. Dig out a hole in the middle of the ashes, place the foil-wrapped carp and board down into the pit, and shovel coals on top of the carp. Let it bake in those coals for at least half an hour, occasionally drizzling a little bit of light beer on top to keep the coals from over heating. When you drizzle in the beer, and you can smell the garlic and onions in the steam, you know your meal is just about ready.

Dig out all of the coals and carefully extract your bundle from the fire. Everything will be tender and easily fall apart, so use a small brush to get most of the ash off the foil, then gently peel the foil back. Pull out the two nails, throw the fish in the river, and eat the board.


And that's the only way to make carp taste good.


















<img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

MM I will read this thoroughly later, just saw ur post in the JYD chat.

OUt the door to the corn maze now though.

The first sentence or two sounds good though!

Great recipe there MM <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/shocked.gif" alt="" />LMAO- Thanks <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Quick fried backstraps.Cut straps into 3/8-1/2" steaks(hopefuly with bussekin knife)heat enough oil to cover bottom of fry pan on med.high.when hot dip steaks into flour seasoned to taste(Jonny's seasoning salt is good)& place in pan.CAREFUlL HOT OIL.when steaks start to brown flip em.It only takes a minute or two.MM good & tender.

Man either no one liked the joke, or no one read my recipe all the way through.... you guys need to pay closer attention, and go back to re-read my recipe <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

OK read it through,HAHA.Best carp recipe ever.

Just add ice <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" />

I read it, just thought you were messing around, maybe saying there is no such thing as a good carp. BUT THERE IS. When I was stationed a Offutt in Omaha, there was (maybe still is) a big fish place just up the road. When you order fried fish, unless you specify something different, you WILL get carp, and you will never know it. As soomeone else said, mmmm good!!!

Now for another favorite, SHANGHI LUMPIA

THE INGREDIENTS:
1 1/2 lb ground beef, 1 lb ground pork
1 finely grated carrot, 1 whole(small) chopped onion, garlic powder or garlic salt, and regular salt (if you want more) and pepper to taste. And soy sauce. You can add to the mixture or just use it as a dipping sauce when eating, our preferred method.
50 lumpia wrappers (these are paper thin wrappers kinda like wanton or egg roll wrappers). You can use wanton or eggroll wrappers but it really changes the taste.

THE PREP: I like to mix everything together raw and cook it as a complete roll, which seems to be easier to me, but you can brown the pork and beef before adding the other ingredients if you want.
Lay out 1 wrapper and place about 2 tblsp of the filling (you want the finished roll about as big around as you thumb) about 2 inches from the nearest edge, from side to side (like you were making your own cigarette. Then roll it into a tight log shape and when you're about an inch from the other end, wet the end of the wrapper with water and complete the wrap. This will keep it from unrolling. (be sure and let it set for about 5-10 minutes before you cook them.

Put them into a deep fryer at 350 degrees, or in a pan with enough oil to cover about half way up. If using a pan,when browned turn over and cook the other side. ** It only takes a couple minutes per side to cook.

It may sound complicated, but as I said spread out the filling on the wrapper like you were going to roll your own cigarette and you've got it made.

I also like to use celery LEAVES only (don't like celery) but the leaves give it a nice additional flavor. You could also use celery salt.

Once you understand what you are doing, you can of course, experiement with what you put into it. We ususlly cut each wrapper in half when done and they don't last long!.

You can also make them up, freeze them un-cooked and just cook what you want straight from the freezer.

so who's going to volunteer to test each of these and then compile them in to hardback?

Does anyone know Alton Brown or maybe Rachel Ray!!!!

Sounds like we need to have a giant Scrap Yard potluck. I volunteer to bring the beer. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

MMMMMMM lumpia.thanks for the recipe Skunk.

how about hobo stew?first a story.....there were two hobos walking down the rr tracks,one named dan the other jerry.sooo they are walking along & jerry says i sure am hungry,we haven't eaten since that dead deer yesterday morning.dan says yep.sooo they come across a dead racoon & jerry says alright food & starts chowing down.he asks dan,don't you want some?dan says he'll wait for something better.sooo a few hours later they are walking along & jerry says he doesn't feel very good & then throws up.dan wipps out his trusty spoon & says alright finally a hot meal.lol no disrespect intended. <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/footinmouth.gif" alt="" />

IIRC Amy O was mashing on Alton at some knife show.

It was an unrequited passion.

Yeah Alton Brown has been seen at BLADE I think. Didn't know the Amy-O story though.

There are pictures of Amy cuddling up to an uncomfortable looking Alton Brown. He clearly had no idea what a celebrity Amy-O is.

BOGRACS GULYAS (GOULASH)

A bogras is a large kettle, and gulyas means "cowboy" or "Sheppard." Almost certainly the Magyars started as a cow herding rather than a sheepherding people. Hungarians still raise the Hungarian Steppe Cattle they brought with them into the Carpathian Basin. So "cowboy" would be closer to the original meaning. Without the ten gallon hats.

Gulyas got its start at least as early as the ninth century, when the seven tribes were pastoral nomads in central Asia. As is standard practice for nomadic peoples, they would slaughter a steer, horse, or some such and prepare a sort of dried stew. A mixture of (say) beef and onion was simmered in a bogras until the meat was cooked and the liquid evaporated. Then the remnants would be sun dried. After that the stuff was dumped into a cow's stomach for storage and transport. Come lunch time, this rough and ready pemmican could be eaten as is. Or it could be simmered again. Eaten dry it was gulyas meat. If only a little water was added, it became gulyas stew. If there was plenty of water it became gulyas soup. Some people claim that if it's thick, it isn't gulyas, but I don't hold with that notion. Probably because I like to make my gulyas thick.

Paprika was not on Magyar spice shelf. Paprika is native to the Americas, and so is unlikely to have been used in central Asia before Columbus. (Well, there are those iconoclasts who claim that paprika grew wild in pre-Columbian Africa, but there is little evidence supporting the contention.) Paprika probably spread from Central America through Spain to Italy. Thence from the Venetians to Istanbul. It entered Hungary through the good offices of the Ottoman Turks. At this time the Turks had conquered the Balkans and much of south-central Europe. They continued to hold much of the area for centuries. Originally the Hungarians called paprika torok bors; that is, Turkish pepper.

There are sweet, medium, and hot Hungarian Paprikas, to be used at the cook's discretion. Use a lot of discretion with the hot paprika, it’s mouth searing. I’d go with half-hot if you can find it. Otherwise use sweet. In no case should you substitute other paprikas in any Slavic or Magyar recipes. Spanish paprika, for example, is a different species of the plant, with a much different taste. California paprika is good for food coloring. I've never seen paprika save as a ground dried spice. But In Hungary and contiguous areas various parts of the plant are also used fresh. Paprika took over the cooking of the area because it could be grown by any peasant. Pepper had to be imported from the Spice Islands, and cost a fortune and a half. Paprika was the poor man's pepper.

A proper gulyas is never thickened with flour. Nor is it French-ified by the addition of wine.

1 Large Onion
Oil
3 lb Lean Stewing Beef
Hungarian Paprika
2 tsp Caraway Seeds
pinch of Marjoram
Salt
Garlic
Beef Stock

I use a heavy bottomed stock pot for this recipe. Peel, fine chop, and sauté the onion in the pot. Cut the beef into 1" cubes. When the onion is nicely translucent, lower the heat and add the paprika. Use enough to paprika color the onions a deep dull orange. Gently warming paprika with the onions brings out its flavor. But over heating Hungarian paprika will make it bitter, so be cautious. Remove and reserve the onion. Deglaze the pot with a little stock, and scrape all the paprika out of the pot.

Rewarm the pot and add more oil. Brown each piece of meat on all sides. Set the beef aside as it is browned, until all the meat is done. I just dump the pieces into the same bowl that holds the onions. When the meat is all browned, deglaze the pot with a cup of beef stock. Add marjoram, garlic, and salt. (If you use canned beef broth, leave off the salt till later. Store bought stock is plenty salty by itself. Those boxes of chicken or beef broth aren’t over stalted. Homemade stock is best.)

Crush the caraway seeds to release their flavor, and add them. The back of a spoon is what the cookbooks recommend. Or you can use the butt of a Chinese cleaver-slicer and a cup as a pestle and mortar. Hey, if you have one, you can even use a proper mortar and pestle. In my experience, wetting the caraway seeds makes crunching them an easier proposition. Return the beef and onions to the pot. Add enough stock to just cover the meat. Simmer for an hour or more, with the pot covered. The liquid should not bubble, but should be warm enough that there are currents visible in the water. Add more stock as necessary. It’s done when the beef is fork tender.

If you order gulyas in a Budapest restaurant, you’re likely to get something like this. Perhaps with potatoes or drop noodles on the side. You can get fancier, and some Hungarian cooks do. But basic gulyas isn’t far removed from its horse-barbarian roots.

Links or it didn't happen <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" />

Ye Gods, I don’t know.

I think it happened a few years ago. Somebody posted pictures in the Bladeforums Busse Combat section. I looked at the pictures, but I never made notes. If you want to scroll through a thousand posts until you find it, feel free.

Implume, you seem very informed about that part of the world. Where are you from/where are you. Me, I'm right in the middle of the U.S. The south eastern part of Missouri, right at the top of the boot heel (just look at a map of Missouri and you'll know what I mean).

very nice Implume <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

I luv paprika, one of my favorite spices that I use often.

Not long ago I heard a woman making "deviled eggs" and someone
(brother) suggested she put lots of paprika on the tops, she said;
"why? paprika is just a garnish!" what some think with cheap store bought
stuff (california).

I cringed then laughed then rolled my eyes. I use Hungarian Sweet and Spanish smoked
from reputable suppliers and can't wait to try your recipe <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

I’m from far off, exotic Ohio.

My grandparents now, they came through Ellis Island from what is now Slovakia. At the turn of the last century it was still part of Hungary. Grandpa was an ex Hussar. In those days cavalry regiments all kept units of fancy trick riders for parades and such. He was one of those trick riders. My mom said he used to demonstrate one of his tricks, using three kitchen chairs set in a row. He’d stand on his head on one chair, with a hand on each of the other chairs. Back in the day he used to do the same thing on three horses galloping side by side.

He came to America and worked the West Virginia coal mines for seven years, saving money to bring his wife to join him. When she finally arrived she started a boarding house. The family had moved to Cleveland by the time my mother was born. Grandma taught my mom to cook, and my mom taught me. Cleveland had and has a big Hungarian section, so a lot of the exotic ingredients were available locally. Not so much in Washington state.

Travelers used to talk about the “fiery cuisine” of Hungary. That was due to paprika, which in its natural state is indeed fiery. Like any other hot pepper, much of the heat lived in the capsaicin rich veins and seeds. To cool the pepper those innards had to be removed by hand. A labor intensive process that was seldom entirely successful. Your average peasant learned to like his food hot.

It wasn’t until the mid nineteenth century that a machine was invented to strip the hot stuff out of the paprika. Only then did we get mild, half-hot, and hot paprika.

Here's one of our favorites, and it's pretty easy.

VICHYSSOISE (VISHY SWAS) Potato soup.

The last time my wife used about 8 pounds of potatoes so it was a BIG pot. We just doubled up on chicken broth, onion and bacon, (I used about 1 to 1 1/2 pounds), and I would have used the full 2 pound block of cheese, but she nixed that idea.

3 cups peeled and diced potatoes, 1 pound of diced velveeta cheese
2 cans chicken broth, 2 cups milk, 1/2 medium chopped onion
8 strips of crisp fried bacon (drained), 1/2cup flour, 4tsp butter, and just salt and pepper to taste.

Cook the potatoes in the chicken broth (use no water) with the onion, salt and pepper. *** Don't over cook the potatoes.
Mix the flour with 1/2 cup of milk to make a slurry and add that and the other cup and a half of milk to the potatoes so the soup thickens.

Add the margarine and the cheese and continue cooking until they are completely melted.

Add the bacon and stir to thoroughly mix together. You can reserve some of the bacon for a garnish when put into bowls if you want. We don't

You might want to add some more potatoes (as I said my wife cut up about 8 pounds) just be sure to thoroughly drain them before adding to the mix. If you need to thin it down when re-heating, again, use chicken broth DO NOT USE ANY WATER IN THIS RECIPE

NY strip with a balsamic and shallot reduction.

1 small frying pan
5 shallots
1/4 cup of balsamic vingar
1/4 teaspoon of sugar
1 teaspoon clive oil
1/4 teaspoon of rosemary
pinch of kosher salt
pinch black pepper


1 ny strip cooked to peference

peel and thinly slice the shallots. bring frying pan up to medium heat. add olive oil, added shallots. lightly brown the shallots, add sugar, salt, pepper and rosemary. then add the balsamic vingar. keep it on medium heat until the vingar reduces by half, should take 5-8 minutes. add to steak. fin.

18yr old glen livet and firearms optional.

filet au poivre



9oz filet
1 and 1/2oz congac
1 tablespoon freshly cracked assorted peppercorns mccormick makes it a bottle
2 cups heavy whipping cream

cut the filet into 3 equal medallions. and liberally season both sides with the freshly cracked peppercorns.


with a large frying pan on medium heat place the medallions in the pan, and let cook until the sides turn grey, then flip each medallion. for rare to mid rare remove the medallions from the pan 30 to 45 seconds after they are flipped. for more doneness leave in the pan.

after removing the medallions from the pan, and still under medium heat carefully add the congac to the pan and deglaze the peppercorns from the bottom of the pan. add the cream stirring the whole time to keep from burning the cream, allow to reduce in volume in half, and pour over the filets.



g43 lugar and muk optional

wow. that looks great. i'm so hungry now.

It’s not exactly a recipe, but have you ever wondered about the phrase “eat crow”?

It originated in the War of 1812. During a cease fire, a New England soldier out hunting strayed onto British territory. An English officer went to investigate a shot and found the Yankee had bagged a crow. (Poor eating, crow is. Our Yank must have been hungry!) The officer was unarmed, so he professed admiration for the American's weapon and asked if he could inspect it. Once he had the gun in hand, he covered the American and charged him with trespassing. The officer told the solider that as punishment he must swallow a bite of the crow. It was in the nature of "Let this be a lesson to you." Raw crow is even worse than cooked crow. When Our Hero had chocked down a gobbet of uncooked bird, the Redcoat returned his gun. But the damned fool didn't unload it first. The New Englander turned his squirrel rifle upon the Englishman and compelled him to eat the rest of the crow.

The next day this officer visited the commander of the American forces to complain of this trooper’s ungentlemanly behavior. From the description the Englishman gave, the commander recognized the soldier in question, an inveterate poacher. The soldier was called on the carpet, and his commander asked “Did you ever meet this gentleman?” Our man was no fool, and he knew he was in trouble. He hemmed and hawed and finally said, “I dined with him yesterday, captain”.

The story is the poacher’s quick wit saved him from punishment.

Thanks for the great recipies! Nice weapon/drink choices too!

You HAVE to have paprika on deviled eggs!!! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

Think I might have posted this somewhere, but Our neighbor puts instant mashed potatoes in her Deviled eggs. Just enough to make them a little fluffy, and tasty!

making my first chili tonight for dinner.

That sounds really good. It is a bit cool outside with a good dose of drizzle...some hot chili would clear that right up

Dan

Goes with everything, easily reheated.

Black Beans

1 Tblspn. Olive or Corn Oil
1 Bell Pepper [red is nice], seeded and coarsely chopped
½ of a cue ball size Onion; coarsely chopped [about the size of the beans]
1 or 2 Bay Leaves
1 or more cloves of Garlic, peeled & left whole
1 can Black Beans 15.5 oz.
¼ cup approximately Chicken Broth or water; if needed


In a sauce pan or skillet sauté peppers and onions in oil over medium heat wait 5min. and add the garlic and the Bay Leaves. 5 more min. and test for softness. A small amount of broth can be added after 5 min. and cooked to evaporation. If the peppers and onions are still not soft, add more broth and repeat.

Add the Black Beans including the liquid, to the peppers and onions and mix together.

Cook for another 10 min. or more. If the bean mixture is to thick add broth or water to loosen up. If to much liquid is added, no problem, just simmer on a medium heat till some of the liquid evaporates and the consistency is to your liking. Remove the Bay Leaf. This recipe does not have to be increased proportionately.

always amazed by the recipes on here.

GOOD LUCK HOPPIN JOHN:
Taken from the local Electric Co-op monthly magazine a couple years ago. This is a recipe for a double batch. For single batch just half everything EXEPT THE BACON!!! WE LOVE BACON ** This makes a great New Years Day meal.

8 strips bacon, 1 whole medium size onion, 2 regular cans black eyed peas
1 1/2 cup uncooked rice, 2 cups water(you can get by with 1 1/2 if you watch it)
1/4 teaspoon crushed red pepper flakes, salt and pepper to taste.

Partially cook the diced up bacon (you might want to pour off most of the grease and save it for flavoring something else later on). When it's ALMOST crispy add the chopped up onion and continue cooking until they turn soft. Add the black eyed peas,rice, water and pepper flakes (we ALSO like to add 4-6 chopped green onions) and don't forget to salt it. As soon as it boils, cover it reduce to a simmer and cook until the rice is the softness you like (takes about 20-25 minutes).

Hey Dan why don't you do a poll and see how many people would like to have a copy of the ScrapYard Cookbook. List a cutoff date for entries and when it's done see how much it would cost and publish the price BEFORE PUBLISHING THE BOOK so you would not be out any unnecessary money. Anybody else like this idea?

And If there enough submissions of recipes you could make it a yearly issue (or just issue a yearly update). Any takers? I'm in!

maybe one of the members would have the time/ interest/ skills to combine them on a web site.

Mornin Wigs. Are you thinking of perhaps ah maybe ANDY!

mmmmm. MAYBE....

Another recipe from the Thanksgiving dinner we had.

PHYLLIS'S SAUSAGE DRESSING: (aka Randy's Redneck Dressing)

1 Box stove top Turkey dressing
1 Box stove top Herb dressing
1 Box uncle bens wild and long grain rice
1LB Sausage
** USE CHICKEN BROTH INSTEAD OF WATER FOR THE ABOVE ITEMS
Fix each ingredient seperately and set asid to cool off some. After cooling, combine everything in a 9x13 baking dish and cook at 350 degrees until heated all the way through.


Maybe I should rename it to Randy's Redneck Dressing. Yeah, that kinda sings don't it?

Coltman burger recipe:

1.) Get in car, truck or on motorcycle

2.) Drive to nearest McDonald's, What-A-Burger, Wendy's or Jack in the Box

3.) Pull through drive through or go inside the restaurant

4.) Order a burger

Bon apetite

Ok, here's another favorite Desert, real easy and very tasty.

Donna's Whipped Cream Stuff (stupid name but it fits) from a lady at church.

2 cups of diet-7UP
2 pks diet lemon jello
2 8oz pks cream cheese
1 16oz container of coolwhip.

** There is really no difference in taste between diet and non diet items, so if you use the diet it is ok for Diabetics.
DO NOT USE ALL DIET INGREDENTS! <img src="/ubbthreads/images/graemlins/barf.gif" alt="" />

Heat the 7UP and add the jello. Stir until it is all disolved.
Add the Cream cheese and stir until mixed (small chunks are ok, and even adds something to it). ** slightly warming the cream cheese makes it easier to add

Gently fold in the coolwhip until throughly mixed together and pour into a container large enough (9x9x2). I THINK a 9x13x2 will hold a double batch.

Refrigerate until completely chilled and set up.

There are some really great recipes on here.

Gettin hungry just reading them.

SZEKELY GULYAS

We always had pork as a main dish on New Year's Day, to start the year off right. Think about barnyard animals. Chickens scratch backwards. Beef cattle forage backwards. That is, they reach a hoof forwards and drag it to the rear when looking for food. Sheep also forage backwards. To celebrate the New Year by feasting on any of these creatures is all wrong. It is symbolically equivalent to driving with your eyes glued to the rear view mirror.

But the pig roots forward. So pork on New Year's Day launches your spirit into the year to come in the right direction. That's good, peasant wisdom, and I won't have it questioned.

One delicious way to launch your spirit is Szekely Gulyas.

Around 900, the Magyars left the steppes north of the Black Sea (then mostly dominated by the Kazar empire) and crossed through the Iron Gate. They invaded and settled the area that was to become Hungary and Romania.

The Szeklers were a nomadic people racially and linguistically related to the Magyars, who were already living in the Danube basin when the ten hordes arrived. (Actually, there were seven Magyar hordes. The other three tribes were expatriate Kazars who had joined up with the Magyars.)

The Szeklers claimed to be descended from Attila and his gang of merry cutthroats. In Hungary, Attila isn’t “the scourge of God.” The Huns are considered the good guys. Attila is the hero who brought glory, power, and loot to the many tribes of steppe horsemen who united to form the Hunnish empire. Attila is still a popular boy’s name, in Magyar land. Attila based himself on the Hungarian plains between forays against the Eastern and Western Roman empires. After Attila’s death the Hunnish confederation fell apart even faster than Alexander’s empire did.

The Szeklers boast that after Attila died they were lead to settle Transylvania by Irnach, Attila’s youngest and favorite son. Modern historians are not convinced. Be that as it may, the Szeklers believe it. Once the Magyars settled down to kingdom-making, they drafted the Szeklers to help secure that eastern flank of the kingdom. The word Szekler means 'Frontier Guard', and these people are so called because they occupied and defended Transylvania and Wallachia. Defense was needed. The Szeklers eventually went head to head with the expanding Ottoman Turkish empire.

What with one thing and another, the Szeklers lived in geographic and cultural isolation from the seven—or ten—tribes. Common wisdom has it that in this isolation the Szeklers started making a pork and sauerkraut and sour cream gulyas. I used to think so myself. The fact is, the dish was not developed in Transylvania. It had nothing to do with the Szekler people. Nor is it really a gulyas. (Three strikes you’re out!)

A nineteenth century letter published in the Hungarian restaurateur’s guild told this story: In 1846 the Pest County librarian was a man named Szekely, (a common ethnic name in Hungary). One night Mr. Szekely showed up late at a restaurant called the Zenelo Ora, that is, "The Musical Clock." The kitchen had shut down, so Szekly asked the owner to serve him some leftover pork porkolt on the same plate with some sauerkraut. Szekely got his dinner, much to his relief. That might have been the end of it, except...

The incident was observed by Petrofi, the noted Hungarian poet. (Successful nineteenth century poets were the rock starts of their day.) The next day Petofi asked the owner to give him some of "Szekely's gulyas." That is, the same mixture Mr. Szekely had eaten the night before. The publican improvised to the extent of topping the concoction with sour cream, and a great pseudo-national dish was born. By now even some Transylvanians believe that they invented the stuff.

2 Large Onions
Sweet Hungarian Paprika
Half Sweet Hungarian Paprika

Chop the onions. In a large saucepan, sauté the onion until it is translucent. Reduce the heat. Add enough paprika to turn the onion a deep, dull red orange. I use mostly sweet, with a tang of half-sweet. Adjust that to your taste. Cook long enough to develop the paprika’s flavor.

2 lb. Lean Leg of Pork or...
Pork Shoulder or...
Country Style Pork Ribs or...you get the picture

While the onion sweats, trim away as much fat and gristle from the meat as you can. Cut the pork into cubes, maybe 1 1/2". Wipe the cubes dry.

Remove and reserve the onion. Deglaze the pan, add the deglazing liquor to the onions and meat. Add more oil and brown the meat on all sides. If you have trimmed away any bones, brown them with the meat. Let the bones simmer with the meat and onions, they will enrich the sauce. It's very central European to get as much sauce or stock as possible from current cooking. Pre-made stocks strikes a good Hungarian housewife as spendthrift.

Set the meat with the onions as you finish browning each batch.

2 tsp. Caraway Seed
Salt
Pepper
Garlic
Water

Return the meat and onions to the pan. Add water to cover. Add salt, pepper, and fresh garlic to taste. If you don't plan to rinse the sauerkraut (infera), don't add salt at this time.

Crack the caraway seed. Use a mortar and pestle, or the butt of a Chinese cleaver and a cup, or whatever will work. You want to crack the seeds to release their flavor. Add the bruised seeds to the stew. Cover the pot and poach the stew for 1 hour, stirring occasionally.

3 lb. Sauerkraut

Sauerkraut sold in plastic bags and kept refrigerated in the store seems to be the best. The next choice is that sold refrigerated in jars. Jars at room temperature come next. Canned sauerkraut is at the bottom of the list. Canned sauerkraut is already cooked, and so should be added later in the day than the others.

For a milder flavor, and less salt, rinse the sauerkraut in cold water, and squeeze it dry. Don't rinse it, and you get more flavor. Include the juice for an even stronger kick. Be cautious about pouring in all the juice. You might or might not like the flavor you'll end up with. Approach it by stages till you find your comfort level.

After the stew has poached for an hour, remove the bones. Mix the sauerkraut into the pot. Add water to cover. Stir as you bring everything to a simmer, then poach for 1/2 hour or until meat is tender.

1 qt Sour Cream

When you add the sauerkraut to the gulyas set the sour cream out to reach room temperature. You don't really need to do this, but it does make for a smoother blend. You can substitute a good fat-free sour cream to make this a healthier dish.

After the additional half-hour's cooking is up, remove the dish from the heat. Gradually mix some of the cooking liquid with the sour cream until they combine to form a creamy paste. (This is optional, you can get by with just dumping the sour cream in and stirring well. You might end up with little lumps of unblended sour cream. Tastes fine, not as pretty a show. I don’t bother unless I’m feeding guests.) Add the sour cream mixture to the pot, stirring constantly. Warm everything over a low heat until it is all heated through. Do not boil.

Serve hot. Some put it over boiled potatoes. I prefer drop noodles.

standing rib roast.

needed
1. first cut prime rib loin bone in.
2.canola oil(olive oil will do but not extra virgin)
3. spice rub(2 tablespoons montreal seasoning, 1 tablespoon italian seasoning((basil,oregano,thyme, rosemary), 1 teaspoon cumin, 1 teaspoon red pepper flake, 1 teaspoon garlic salt, 1 teaspoon onion salt, 1 teaspoon mustard powder, 1 teaspoon whitepepper. mix spices together.

4. thermometer(one with and internal meat probe and outside the oven display.
5. roasting pan with rack.
6. large tupperware container(large enough to fit the loin)with several air holes drilled in.



get the loin alteast 3-4 days before you plan on cooking. place it in the fridge in the tupper ware pan and let age for 3-4 days.

the day of cooking allow the loin to sit out and come to room temp, before cooking. preheat the oven to 250 with the roasting pan and rack in the oven.

keep the ribs on the loin along with the fat cap. lightly coat the loin with the oil. hand rub the spice rub on the loin, including the sides and bottom of the loin.

when the oven has reached 250 place the loin in the roasting pan. place oven safe probe in the loin and put loin in the oven.

cook loin until the internal temp of the loin in the dead center of the loin is 118-120 degrees. remove the loin from the oven and place on a platter and wrap with foil. keep the pan in the oven and turn the temp up to 500. when the oven reaches 500 unwrap the loin and place in the roasting pan in the oven for 8-10 mins. this will crust the loin.

remove from the loin from the oven and place on a platter cover with foil until ready to serve. remove fat cap and then remove the rib bones. what you should have is a perfectly cooked mid rare prime rib.

my desert

1 heaping tablespoon of nutella
2 cups of post trail crunch cereal
1 cup of reddi whip

mix in a bowl and freeze for three hours and done.

CHERRY CRUMB CAKE

1 can crushed pineapples (drained)

1 can Cherry pie filling

1 box yellow or white cake mix.

pour the pineapples into a glass baking dish and spread evenly (more or less)

pour the cherry filling on top and spread around, again evenly (more or less)

Now dump the cake mix on top, again spreading it around somewhat evenly

Now Top that with some pecans or walnuts or whatever kind of nuts you want. Bake in a 350 degree oven until the top starts turning brown.

Let cool so you don't burn yourself and enjoy.

** Caution** It don't last very long!

If you want a thicker "cake", just double the pineapples and cherry pie filling.

Just to bring this back as we were talking about breakfasts!

I'm usually in no condition to make breakfast.

This is a great thread. I don't have anything constructive to add though. My spec-e-al-it-tee is chili, but I don't use a recipe. Its more of a "Tim Taylor More Power" kind of experience.

The last batch stained our ladle bloodish red. <img src="/ubbthreads/images/graemlins/eek.gif" alt="" />

Now THAT sounds like some great chili!!! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

My wife calls my cooking "passive aggressive"....as in...."it doesn't put up much of a fight going down, but sometimes its angry coming back out". <img src="/ubbthreads/images/graemlins/doh.gif" alt="" />

We've had to throw out a lot of Rubbermaid containers, because once my chili goes in it....you can never use that container for anything else...or it will end up tasting like my chili <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" />

See my post above yours! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

my GF seems to love to throw away perfectly good food....i dont get it......

potato skins! the best part of the spud, and it has the most nutrients, yet she throws them away........AAAAUGGGHHH!!!!!

soak em in briny water overnight, then drain water as much as possible.




heat up a DEEP cast iron pan with 2lbs lard. (yea thats right , i said LARD! pure fricking PIG FAT! anyonehas a problem with that can go live in the desert with the rest of the camel jockeys!) (YEA, i said that too!)




drain and toss in a bowl of salt. then "crisp" them in the oven for 10 minutes r so.

did someone say chilli?

Interesting idea...chili on rice <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

cheese too

I use a lot of cheese on my chili.

Anyone else put Mild Yellow Mustard in their chili (not an ingredient, but on top right before you eat it)?

The first time I ate chili on rice was in VietNam and I learned to love it - especially with lots of cheese on top! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

We never ate fish or rice when I was growing up. My mother later told me it was because my father wouldn't touch the stuff after coming back from Vietnam.

The rice I ate over there was from a mess-hall set up at an artillery base we were at for a few weeks. I would not touch the locals' cooking! <img src="/ubbthreads/images/graemlins/barf.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbdn.gif" alt="" />

I asked my father about it years later, and he made some comment about how as a Recon Marine he frequently ate things in the field that he shouldn't have.

By the way Tom, thank you for your service.

Thanks for the thought, and I hope you expressed the same to your father! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

Many many times.

Good! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> I hope you get your package tomorrow! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/crossfingers.gif" alt="" /> <img src="/ubbthreads/images/graemlins/crossfingers.gif" alt="" />

I hope it arrives too! <img src="/ubbthreads/images/graemlins/crossfingers.gif" alt="" /> <img src="/ubbthreads/images/graemlins/crossfingers.gif" alt="" /> This will be my first "uncoated" blade <img src="/ubbthreads/images/graemlins/cool.gif" alt="" />

I'm bringing home my nice work camera so I can get a few quality pictures of my growing Bussekin Family. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

I've started thinking about some pants for her. I'll probably end up with a kydex "taco", but a there is something classy about leather. There is no rush, because she's going to be a safe-queen <img src="/ubbthreads/images/graemlins/blush.gif" alt="" />

Bushman5's fried chicken legs.

take 5lbs of chicken legs, put into a big bowl and pour two cups coarse salt over them. cover with water and let sit in fridge overnight.

change the water in the AM, and add more salt.

in the afternoon, drain the water, rinse the chicken with cold fresh water, and liberally douse with curry powder, cumin, cayenne and drizzle with soy sauce. Put back into the fridge until the evening.

heat up a big deep cast iron pan (dutch oven is beter) and put in 3 lbs lard or frying oil.

LIGHTLY rinse off the the chicken legs and pat dry, then fry until crisp.

pics later

You can grow up on Beans and Rice. That's Puerto Rican food right there! I didn't get very tall, but I made it, lol

El CacaFuego's Breakfast sandwich extraordinaire!

Spray a nonstick pan with Pam or butter (I use pam 'cause the Army makes me watch my weight...), then season the pan FIRST before cracking the eggs.

I use: Salt, Brown sugar, Garlic powder, Cayanne Pepper, Onion Salt, and occasionally some sundried tomato from my Mother's Garden during the summer, ground up real fine in a food processor.

After seasoning the pan, crack the eggs, and over medium heat scrape the seasoning off of the pan as the eggs cook, scrambling the eggs in the process. When they get about half done, throw your bread of choice into the toaster (or in the oven if you have the time to preheat), and toast to your taste. Slice some Pepper Jack or Sharp Cheddar real thin, and slap it on the bread when it's done toasting. After your eggs are cooked through, kick the heat up to high and cajunize by searing the eggs just a bit. Throw a little bit of Mayo or even Better, Miracle Whip, on one slice of bread, put the eggs in between the bread, and you get the idea! If you have some chicken, lunch meat, heck I'm sure it'd be good with Venison, it'll definitely be more filling. There was a point where I ate 2 of these a day, lol. Good stuff.

Sounds tasty ECF! By the way, Howdy and Welcome to the Scrap Yard! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

Thank you, it's great to be here. Can't wait to try a few of these recipes out. Can't wait for my Dereg too!

You will love the DeReg - I have two of them myself! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

You have one seriously disturbing avatar <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" /> <img src="/ubbthreads/images/graemlins/sad.gif" alt="" /> <img src="/ubbthreads/images/graemlins/eek.gif" alt="" />

Tom - the avatar comment was for El Caca. You beat me in <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

I've considered de-reg'g one of my Reg's...but I don't have the heart to do it. <img src="/ubbthreads/images/graemlins/doh.gif" alt="" />

Sportsnut you need to get your two recipes in this thread (the fatty and the ribs) and Horndog, you need to add yours as well. YUM YUM. I'm gonna print this thread out one of these days.

First you start out with some sausage, and flatten' it out and add the first layer.


Then start adding layers of whatever you like.





Roll it up and wipe with olive oil and add rub.


Smoke it.


Slice with any Scrapyard and enjoy.

just brought this back up because Patty is baking Gooey butter cake!

sounds delicious!

Maybe We can get our own Photo Journalist to add to this?

Wow...that looks really tasty.

I do love to cook...will try to share a few recipes from over the years.

A recipe similar to SportsNut's listed above, similar in concept...revers in execution:

- Venison Backstrap....butterfly it lengthwise and open it up.
- Line the inside with jalapeno halves, deseeded.
- Top the jalapeno's with pork sausage (your choice on type of sausage, but I've had good luck with pork).
- Fold the butterfly back over the stuffing, making every effort to keep it all inside.
- Wrap with fresh BACON, and throw it on the grill.

The Bacon will flame up, and mostly burn...the goal is to let it take the flame while allowing the bacon grease to maintain moisture in the backstrap. Remove the charred bacon once the setup is cooked through, slice it up and serve with sides. I like sauteed cabbage & potatoes....or green veggies <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

<img src="/ubbthreads/images/graemlins/shocked.gif" alt="" />THAT LOOKS GOOOOOOOD <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

And the gun is for a zombies that come to take a mans hard earned meal!!! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Pork Tenderloin

in one bowl add 1/2 cup djon mustard, 1/4 general tso's sauce, 2 tblsps teriyaki sauce, 1 tsp salt, 1 tsp pepper, 1 tsp minced garlic. mix and coat the tenderloin, place in large covered dish, refrigderate 1 day.

preheat oven to 375, place tederloin on foil covered sheet pan, cover tenderloin with the remains of the marinade in the bottom of the dish. cook in the oven for 1 hour. remove from oven let rest 10mins. sliced enjoy.

side dish. take 8 to 10 small yukon gold potatoes. clean and place in boiling water. boil for 25-30 mins. remove from water. in a large saute pan add half stick butter, 1 tsp of minced garlic set to medium heat. place potatoes on a cut board and using a paper towel in one hand gently press down until flat and repeat on all the potatoes. add the potatoes to the saute pan, add salt and pepper to taste. let cook 5 mins one side and flip, add salt and pepper to taste. once brown on each side, remove pan from heat. shake 1 tblsp of parmesan cheese on top, followed by 1/2 cup of mozzarella cheese.

Possum Surprise.

2 heads cauliflower, 1 bunch broccoli, 1 whole purple onion, 10 strips (or a pound if you like bacon), 1 cup shredded cheese (we use chedddar and white mixture). Mayonaise to bind.

Cut the Cauliflower FLORETS ONLY from the bunch,and then cut them into small pieces. Cut the broccoli the same way and put both into a mixing bowl along with the chopped purple onion. NEXT, add the crisply fried bacon and the shredded cheese (we use between 1 and 1 1/2 cups). Then add enough mayonaise or miracle whip to bind it all together.

We have NO idea why it's called Possum suprise, just what someone on the family started calling it.

to the top

Had some Debbie's Texas Style Baked Beans this past week, and this back to the top cause everyody gots to eat!

Lotta good eats here. We just had a Nice holiday and got one coming up next month, so back to the top just cause we can!

cranberry relish

1 package fresh cranberries
1 can cranberry jelly
2 cups cranberry juice
2 cups orange juice
1/2 cup plain sugar
1/4 brown sugar
1 orange(zest)
1 lime(zest)
1/4 cup fresh sage diced
1 pinch nutmeg
1 teaspoon pepper
1 teaspoon kosher salt

add cranberries, orange juice, cranberry juice, the zest of 1 orange, zest of 1 lime, sage, nutmeg, brown sugar, pepper, salt, and half of the plain sugar into sauce pan. over medium heat bring to a boil. after it comes to a boil lower heat to low medium. continue cooking at low heat for 1 and half hours stirring contiunously. add remaining sugar until desired sweetness is acheived. allow it to reduce in volume by half, until all the cranberries are soft and broken. in a mixing bowl add the cranberry jelly. remove sauce from the heat and pour over the jelly in the mixing bowl, stir until well mixed. serve hot or cold.

^ Nope, never happen in our household. Bet is tastes really good but just to much work for us and Don't really care for cranberries. Now cranberry juice is different, at least in moderation.

I'll tell you how to make good pork ribs in 6 easy steps, you don't even need a smoker:

1. Get yourself a raw rack (yeah, not that kind of raw rack).

2. Rinse and dab dry with paper towel and cover in salt and pepper (I mean a LOT, gotta look white) on both sides and leave it in a pan for [color:"red"]20 minutes[/color].

3. Rinse off your rack with cold water and dab it dry again.

4. Put McCormicks pork rub liberally on both sides.

5. Stick it in a 300 degree oven on a roast rack (different kind of rack) for about 3 hours. (Bonus tip: Cover the pan and roasting rack in aluminum foil first, makes cleaning up easy.)

6. Put BBQ sauce on it and eat.

here is some of mine:

http://thebushlab.blogspot.com/2010/12/food-tactical-cooking-aka-more-good.html

and

http://thebushlab.blogspot.com/2010/12/food-whats-cooking-in-bush-lab.html

How bout some Jalapeno Poppers?



Take about 15 jalapeno peppers, halved de-seeded and washed.

Boil until they change colors and turn a little waxy.

While the peppers are boiling, in a bowl mix one box of cream cheese and one 12 oz pack of cheddar cheese. Add a dash or two of worstechire sauce, then mix together.

Once the peppers are cool, spread on a broiler pan and pack each pepper half with the cheese mixture.

Top each pepper with a small slice of bacon

Then broil on high about 5-6 minutes.

Not very spicy, but lots of flavor!

^ ooooooh heck ya!!!!!

thanks for that, i'm gonna do a batch with HABENAROES!

Goes great with cold beer or margaritas!

anything goes with cold beers! <img src="/ubbthreads/images/graemlins/loopy.gif" alt="" /> <img src="/ubbthreads/images/graemlins/loopy.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/2weeks.gif" alt="" />

Wise man you are Bushman! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

AHHH...A Man with the same Heat tolerance as me!!!!!

LUV EM!!!!

If you havent tried Daves insanity "Ghost pepper" sauce , you should! World market carries it! <img src="/ubbthreads/images/graemlins/ooo.gif" alt="" /> <img src="/ubbthreads/images/graemlins/ooo.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Super simple cocktail sauce

In a bowl toss in some ketchup, about 2/3 or 3/4 as much as you think you will need. Next add spicy brown mustard and mix. Taste it and keep adding which ever you need until you get the "taste" you want. It's not exactly like cocktail sauce but it's super simple and the taste is quite close I think.

I wrote this up for my cousins wife...this is my Grandmothers Italian pasta sauce recipe with meatball recipe included...Enjoy!

This will make A LOT of sauce so you will have to cut it in half unless you want a lot of leftovers...I freeze dinner size portions of meatballs/sausage and sauce in freezer bags and then just defrost them and pour over pasta!!! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Ing.

Hot or Mild Italian Sausages
2 lbs Ground Beef
FRESH Garlic
FRESH Basil Leaves
Dried Italian seasonings
onions
sugar
2 large cans crushed tomatoes
2 large cans tomato puree
1 large can of tomato paste and one small can
salt
Bread Crumbs
2 eggs



Poke holes in sausages with fork and boil in a saucepan for about 6 minutes, then lightly brown in another frying pan. Set aside.


smash 6 large cloves of garlic and heat up with olive oil. do not brown the garlic!!!

Add Tomato paste and cook for about 1 minute stirring constantly...careful not to burn it.

Add about 1/2 finely chopped onion, cook for about one more minute stirring constantly

Add tomato puree and crushed tomatoes and stir well.

you can also add diced tomato if you want the chunkier sauce.

add ROUGHLY a 3/4 can water for every can you used of tomato product. you will have to measure thickness and add as needed during simmering process. I usually dont after that but it can vary.

Add basil leaves and italian seasonings and salt to taste.

Add about a 2 teaspoons of sugar

Stir

Add sausages and raise heat to slight boil then reduce to low simmer stirring the whole time. cover the pot.

meatballs:


in large bowl combine
2 lbs ground beef
3 cloves of finely chopped garlic
Salt and pepper
Italian seasonings
two eggs
cover in bread crumbs and parmesan cheese.

Mix well and roll into balls and slightly brown in a frying pan.


put the meatballs in simmering sauce and cover. You might have to raise the heat now for a minute to get it back to a simmering state then drop it back to low.

Simmer for about 2-3 hours...I usually simmer for more! 8)

Enjoy!!!!

Post deleted by SkunkHunter

Only recipe I have is Cinnamon Toast Crunch + Broguiere's Chocolate Milk + Makara (Cassia) Cinnamon <img src="/ubbthreads/images/graemlins/frown.gif" alt="" /> .

Back to page one for hopefully a Killer soup recipe!

Soup? I got soup!

Take a whole chicken, thawed, and drop it into a large pot, large enough to completely immerse the bird in water. Bring to a simmer, and let cook for at least 1-1/2 hours until the chicken comes off the bone with little effort.

You'll also need:

Mixed veggies: your choice, Peas and Carrots mixture is good, and healthy!
Rice: Any kind works, Wild Rice will need to be cooked for longer though
Noodles: Bowties or other sorts of flat newdohlsch!
Mushrooms: Canned works just fine, but fresh are better, sliced
Anahiem chilis: For a bit of spice
Bullion
opt: Potatoes, cubed beef steak can be either substituted for the chicken, or thrown in with. No such thing as too much meat in a chunky soup, I say.

After boiling the chicken, remove from the broth. Do not dump broth. Strip the meat from the chicken and discard the bones, breaking chicken pieces into 1-2" pieces, then return the meat to the broth. Add rice, mixed veggies, mushrooms and chilis, then simmer for about an hour and a half. Cook for a little longer to bring out the spiciness from the chilis if you'd like. 10 minutes prior to serving, or removing from heat, Add the egg noodles. Adding them too early makes them turn to mush. Also, at the same time, add bullion to taste. Be careful not to add too much, or it will be too salty and will ruin the whole batch.

INGREDIENTS



(4 Cans) Hot Rotel
(1 Can) Mexican Diced Tomatoes
(1 Can) Pinto Beans
(1 Can) Red Kidney Beans
(1 Can) White Corn - DRAINED
(1 Can) Black Beans - DRAINED & THOROUGHLY RINSED
(1 Pouch) Ranch Mix
(1/4 Cup) Taco Seasoning
(2 to 3 Pounds) Chicken

If you don't like [color:"red"]really spicy[/color]...substitute "Regular" Rotel and a 6oz can of "Green Chillies" for "Hot" Rotel.

DIRECTIONS

1) Pour all canned goods into a Crock Pot (complete with the can's liquid UNLESS it says to drain or drain & rinse).

2) Stir in Ranch dip powder.

3) Stir in Taco powder.

4) Boil chicken and shred it thoroughly.



5) Add chicken to Crock Pot,





6) Stir everything together and cook COVERED on high for several hours.

***Cook covered for around 2 hours or longer if your crock pot doesn't bring ingredients to right below "simmering" fairly quickly. Chicken should be TENDER and succulent. Beans should be soft but not chalky. There is no risk of illness from "undercooking" since the chicken was boiled. You will only have "hard" beans or "under simmer-blended" broth***



REPEATED WARNING This is a "SPICY" recipe. If you don't like "hot" then please heed the advice to substitute "Regular Rotel" and a 6oz can of "Green Chillies" for the "Hot Rotel". This recipe WILL clean your sinuses!

Oh that looks so goooood

I have a request into Patti for this one

Thanks

Dan

Thanks Big Dog!

Enjoy! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

I'm getting out the shop early tonight for dinner

Man I am now hungry

Dan

Might have already posted this up. If so, sorry.

CHEESECAKE! Not exactly, but GOOD!
One "Brick" of cream cheese, softened.
One tub (8oz) Cool whip or some sort of whipped topping.
One cup of sugar.
Blend it all together and ladle into a graham cracker crust. You don't really even have to get all the "Lumps" out if you don't want to.
Top with cherry/strawberry pie filling and stick in the frig for at least an hour.(If you can wait that long)! Umm Umm GOOD

Steeley's Pepper Chicken
This is one for the grill which in my area that season is coming up quick.
Ingredients:
Chicken
1 jar Pepper Jelly ( this would be the jelly that has jalapeno peppers in it )
Brown sugar
A little water
Large Ziplock bag

Ok first fire up yout grill
Then cut your chicken into the desired size and thickness.
Put the jar of jelly in a large bowl, you may need more than one jar depending on how much chicken you make.
Next add enough hot water to get the jelly to a liquidy state.
Add a some brown sugar, I will leave the amount up to you a few tablespoons would probably do.
Stir all ingredients together and put into your large ziplock bag.
Let Marinate as long as you like. Marinating is necessary if you need it in a pinch though.
Next put your chicken on the grill but save the jelly sauce you made. As you cook the chicken keep basting it with the jelly sauce until the chicken is all cooked or you run out of sauce. Save a little sauce for within the last minute or so of cooking, dont let it burn just keep flipping it over and basting it until done.
When you are done you will have chicken that is very juicy and has a delicious spicy caramelized coating. Enjoy.
Steeley

That sounds amazing, I may just give that a whirl tonight, if I can find that pepper jelly you speak of.

I've really been craving chicken!

Sounds good Steely!

My grandma makes the Jelly I use. Hey if anybody wants some PM me your addresses and ill get a few jars from her. I like cooking I dont care if anybody ever thinks its girly lol if you cant cook how you gonna survive lol. <img src="/ubbthreads/images/graemlins/footinmouth.gif" alt="" /> <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" />

I love cooking, I'm up early every morning just so I can make my own eggs! Besides, every girl I've ever dated loved having a guy that could cook.

I really need to learn how to brew my own beer though... If I can't brew burr, whats the point in surviving??

Hey, don't think like that. I love to cook, lots of guys I know do. Some are even pretty good at it!

Steely, the majority of Chefs are MEN! Nothing wrong with cooking. I like to cook as well.

Knives might could substitute if it had to lol.

I think this thread is evidence that alot of us love to cook, actually <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

ECF, I like the way you think!

Yes cooking is fun and relaxing unless you catch something on fire haha.

lol, I've caught my work shirt on fire. One of my hoodies is missing a sizable portion of the sleeve cuff... oops!

Haha. Oh another good recipe with that pepper Jelly is.
One 8oz package of cream cheese
about one jar of pepper jelly
mix together in a bowl and use as dip with your favorite crackers!

OOH, or tortilla chips even! nom nom!

I really need to find something to eat, this thread is making me hungry!

Steeley, funny you should mention the cream cheese pepper dip. A lady was just talking about that the other day at the Doctors office up in St. Louis!

That is funny. I went on vacation with a friend once and out of the blue they made the dip it was kinda funny because I thought my grandma had the crazy idea of making pepper jelly initially I was like WTH haha. Come to find out its pretty awesome.

Here is my ugly mug and the stir fry I made tonight <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />.
http://photos-e.ak.fbcdn.net/hphotos-ak-snc6/207423_1941766620502_1132532928_32307008_8146652_s.jpg

The chow looks good, and you're not ALL that ugly! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Haha at least I can swoon the ladies with my cooking... Even if I do have to were a brown paper bag on my head haha.

Or else dress like the star in "V is for Vendetta"! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

Ahh excellent idea! Haha

Good recipes here. That Pepper Jelly sounded good.

Looks good to me! <img src="/ubbthreads/images/graemlins/cool.gif" alt="" />

Stir fry is so great and easy to make, I'm always coming up with some new crazy concoction from whatever ingredients I find, and whenever they ask... What'cha cook'in dad?... I always say... Stir fry! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Stir fry is great +1 on that. Next time I want to try and make it with steak. Or else a separately marinated chicken. Maybe in a sweet sauce.

I've done up a couple beef briskets here at work, this recipe is great for that as it takes essentially nothing to make.

2.5-3 lb beef brisket (NOT corned)
2 bottles Heinz chili sauce
1 packet dry onion soup mix
2 tsp garlic powder

Trim the fat off the outside of the brisket & set it in a slow cooker. Mix the rest of the ingredients in a bowl & pour over the brisket. Let it cook on low for 8 hours (6 on high, but I'm in no rush).
I always try to cut this against the grain but once I get it out, it's just so [censored] difficult to cut something that just falls apart <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> I will caution you, the black crusty stuff on the sides, leave it alone. That's not tasty carmelization, after 8 hours that's just plain carbon. Get the roast out, separate the fat/oil & spoon the sauce over the meat if you can get it cut, then fill it up with hot soapy water to soak. I usually end up using only half the sauce as it's so rich, however it's perfect to save to toss in whatever you make next. Last time I added it in about halfway through cooking some baked beans.

i like chicken nuggets but not what they coat most of them with. i came up with 2 good coating mixes that can be used on chicken and 1 is good on fish.

i take about 2 cups of white cornmeal and mix in some mrs dash table blend until there is a good mix. then i cut up chicken breasts into chunks and coat them with the cornmeal and deep fry them in canola oil until they are a light golden brown. dont let it get dark brown or the chicken will get too dry. this mixture is also good for fish

the other one i have for chicken is 2 cups of instant potatoes crushed or ground to the same consistency of corn meal. mix in some mrs dash the same way as the cornmeal and prepare it the same way. i tried some on a piece of fish just to see what it was like and it came off in the deep fryer

wow, lots of good stuff in this thread!

Maple Salmon...MM GOOD

1/4 cup pure maple syrup
2-3 tablespoons soy sauce or tamari sauce (natural soy)
1 garlic clove finely chopped
1 teaspoon grated ginger root
salt and pepper

Mix all ingredients and marinate salmon for 30 minutes, No more, no less!

Place in foil and wrap it up and place in the oven.

when the salmon is about done open the foil and broil until the syrup carmelizes a bit and remove.

Brown rice to go with Salmon

1 cup Brown rice
1/4 cup chopped onions
1 clove Garlic
fresh chopped cilantro to taste
1 teaspoon cumin
Salt and pepper
2 1/2 cups chicken stock
1 tablespoon olive oil



Put olive oil and garlic into pot and heat slightly careful not to burn garlic.
Add rice and brown lightly
Add all other ingredients, stir and bring to a boil.
reduce heat and simmer for about 45-1 hours stirring once or twice.

Enjoy!

That sounds great! <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Salmon on the Beech:

1 Freshley caught and filleted salmon,
Tin Foil
A Fire
Lemon pepper and an onion

First, build yourself a fire, get them coals smoldering,
Catch yourself a salmon, then clean and fillet it.
put some chopped onions and lemon pepper on top, if you want to make it interesting, pour a little JD or some bbq sauce on it <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />
Wrap the fillets in tin foil, and find a place on top of the fire to place it, let it cook till hot,
pull it off, let it cool, enjoy!

My Nacho Cheese Mix:

2 pounds of Velveeta cheese (or 4 pounds)

2-3 pounds of cooked hamburger meat

1-2 cans of ro-tel

Cut up the cheese into 1-2 inch cubes so it will melt quicker and easier in the crock pot.

Dump the cheese the ro-tel and the hamburger into a crock pot. Heat until all the cheese is completely melted, stirring occasionally.

Then all ya gotta do is stuff your face!

Enjoy

Pizza Snacks

1/2 pound of sausage (cooked)
1 pound of hamburger meat (cooked)
2 pounds of Velveeta cheese
2 TBL spoons of Oregano
2 TBL spoons of catsup (we usually use about 4)
1 TBL spoons of garlic salt

Mix everything together in a crock pot or just a large pot on top of the stove stirring so it won't burn.

After the cheese is completely melted and everything is well mixed, spread onto Party Rye bread (tiny loaves about 2-3 inches square).

THEN put into a 350 degree oven for 10 or 15 minutes just to "bake" it. Remove from the oven and eat or you can cool for a few minutes then freeze them and just nuke them for a quick snack or heat them up in the oven.

Offered up by Knotslip

SQUIRREL STEW
3 squirrels
2 cans tomatoes
2 lg. onions
Juice of 1 lemon
Dash of hot sauce
1/2 stick butter
2 to 3 tbsp. Worcestershire sauce
1 c. catsup
1 can yellow corn
Salt & pepper to taste

Dress 3 young squirrels and let soak in salt water several hours. Remove and put in pot and simmer until tender. Pull meat from bones and strain liquid to avoid small bones. Add 2 cans tomatoes and 2 large onions. Cook slowly for 1 hour. Add to liquid juice of 1 lemon, dash of hot sauce, 1/2 stick butter, 2 to 3 tablespoons of Worcestershire, 1 cup catsup, salt and pepper to taste. Let simmer for 30 minutes. Add 1 can yellow corn and simmer about 10 minutes, stirring to keep it from sticking. Makes about 1 gallon.

This stew may be made with chicken, rabbit, deer, beef or any other meats.

Not sure I rally have anything to contribute but I sure can reap the harvest of all these good looking recipes.

SkunkHunter, I 'm sure this will come in handy starting early Fall when the season kicks in. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

I can't remember if I posted this here or not, but we were talking food over on the ZDC so thought I would put up my simple chili recipe up here in case I haven't done so yet. So without further fanfare,

SKUNKHUNTER CHILI

My chili is very easy. Ground beef, Mushrooms, Onions (we are using the dried chopped ones now, they are actually cheaper for us as they don't go bad on us)Chili beans (or kidney beans and I have even used red beans before). I think Cazio said he uses black beans. Anyway, I use tomato sauce not tomato juice as I like my chili thicker. And I usually use just a hint of garlic. So

1. Ground beef (2 pounds at least)
2. Two cans(or 3) chili beans, juice and all
3. 12 to 15 ounces of canned mushrooms (drained of the juice)
4. Chopped dried onions, or 1 whole medium size fresh onion chopped
5. Two cans of tomato sauce (or three if you like it more soupy)
6. Chili powder to taste
7. Garlic powder or salt if you like

*** I like to add a can of corned beef(but you could add more). Gives it an additional texture and slightly alters the taste and makes it just a little more tasty in my opinion.

I bring mine to a boil and immediately lower it to a simmer for AT LEAST 30 minutes but I like to let go for an hour.

I went through here last night and did see it. Thank god I had already eaten dinner but I was still tempted. I got to put some of these to the test soon.

this is awesome. these dogs can cook! <img src="/ubbthreads/images/graemlins/bowdown.gif" alt="" />

A fellow dog mentioned pickled Jalapenos, so I found this on the net.

For homemade pickled Jalapenos you need

A pair of vinyl / kitchen glovesA glass jar/bottle, which is sanitized by soaking the jar in hot boiling water for about 10 mins then and thoroughly dried with paper towel or clean kitchen cloth... this is the best preservation technique along with vinegar & salt.
4 C Fresh Jalapeno, washed dried & sliced
1 C Distilled White Vinegar 5% (In a day or 2 all the jalapeños will be submerged in this vinegar)
3 Tbsp Pickling salt



Method


Keep the glass jar ready using above method..
Do not forget to wear gloves before you touch this spicy peppers..mean it..they are real spicy..Make sure to wash these peppers, dry it with kitchen towel, remove the pod, and slice it.
Fill Jar with pieces of peppers and pickling solution, leaving 1/2 inch head space.It stays good for almost more than a year..Enjoy these peppers after 20 days of pickling process.

Please Note

Select fresh, firm fruits or vegetables free of spoilage. Measure or weigh amounts carefully, because the proportion of fresh food to other ingredients will affect flavor and, in many instances, safety.
Use canning or pickling salt. Noncaking material added to other salts may make the brine cloudy. Since flake salt varies in density, it is not recommended for making pickled and fermented foods. White distilled and cider vinegars of 5 percent acidity (50 grain) are recommended. White vinegar is usually preferred when light color is desirable.

OK, my heritage is Italian. I made sure that I learned several family favorites
before the older folks made their transition. Here is one of my favorite dishes.
It is classic "peasant food".
My mom always says that God took care of the peasants. I.e., this is healthy,
and cheap.
Rich folk would eat a lot of rich foods that were heart attack on a plate sort of deal.

Olive and Onion Pie

Enough Pizza dough for 2 9X13 pans. (pick your favorite recipe)
4-6 large Spanish Onions (sweet onions i.e., Vidalia, do not work well, imo)
I can of Pitted black Olives; chopped (or any of your fave, as long as pitted)
1 can achovies.
Olive Oil (pure, you can add a little EVOO later, if you want to)
You need a LARGE pan to cook this massive pile of onions.

Mash Anchovies into a paste
Cut onions into Slivers

Spread one Pizza dough portion into the bottom and sides a the 9X13 pan and prebake for at 375 for 10 or so minutes. You want it drier so you don't get s mouthful of raw dough.

Cook the onions in Olive oil until golden. Add the Anchovies and cook about 2 more minutes. Add Olives, and remove from heat.

Add the Olive/Onion Mixture to the prebaked dough pan. Cover with the 2nd portion of pizza dough. Poke lotsa holes into the top piece of dough.

Cook until dough looks golden on edges. could take about 15 minutes, but I always check at 10 minutes.

You can also make personal size calzones with this mixture. It is one of my favorite comfort foods. Add black pepper of you want to, but be real cautious if you want to add salt as the anchovies are very salty. DO NOT soak the anchovies in milk for this recipe.

Try it, you'll like it! <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

This is so easy it shouldn't be a recipe, but its darn tasty.

You'll need:

* A dozen chicken thighs, skin on
* Vegetable cooking oil
* Fresh ground salt & pepper

* 3-4 inch deep Roast pan
* Aluminum foil
* Brush
* Oven

1. Line the roast pan with heavy duty aluminum foil for easy clean up
2. Pre-heat oven to 300F
3. Brush the foil/tray liberally with oil
4. Brush chicken liberally with oil on all sides and sprinkle salt and pepper all over it. The oil will keep it on there
5. Place chicken in roast pan with the skin side up
6. Put the pan with the chicken in the oven at 300F for about an hour and a half until the skin is golden brown (internal temp of 165F for chicken, though I prefer around 180-190F).

You can add herbs and spices to the salt and pepper: curry powder or thyme and rosemary works well.

You will have a lot of rendered chicken fat in the pan, honestly some people might find this gross but its awesome to dip some bread in while you eat the chicken. Especially if you opted to put a little more flavor on with herbs and spices.

SUPER EASY Smokehouse Maple chicken thighs (THE BEST CHICKEN I HAVE MADE YET)

1 Pkg chicken thighs WITH SKIN ON (Skin can be removed AFTER chicken is cooked)
3/4 cup mayonnaise
1 shaker McCormick Smokehouse Maple seasoning (Spice aisle in grocery stores)
A grill PREFERABLY charcoal
2-3 nice hickory chunks (you'll know them when you find them HAHAHA)


In a small bowl combine mayo with 2-3 TBSP of SM seasoning and mix real well till both ingredients are blended.

Take your chicken thighs and remove the EXTRA flap of loose skin from the thigh, leaving the main skin to cover the whole piece of chicken.

Use your fingers to slather the mayo/seasoning mixture evenly all over the chicken thigh top, bottom and UNDER the skin (lifting the skin from the long flat side is easiest to get under the skin. Make sure you get in all the cracks and crevices.

After coating all of the thighs with mayo mixture, lift the skin up and shake extra seasoning all over the top of the thigh and lay the skin back down so it covers the entire thigh. Now lay all of your thighs SKIN SIDE DOWN and shake the seasoning generously all over the bottom of the thighs directly on the meat.

I do not coat the skin with extra seasoning as I nor my family eat the skin and because I put seasoning on the bottom of the thigh also it really doesn't do anything but waste the seasoning. NOW if YOU eat the skin by all means coat that chicken skin up.

If your charcoal chimney is ready pour your charcoal to 1 side of the grill. You WILL be using the offset heat cooking method. Place all of your charcoal to 1 side, throw your hickory chunks right on the hot coals. Give a minute to start smoking/flaming. Now put your cooking grate on the grill and lay the chicken thighs SKIN SIDE UP on the opposite side of the coals and cook at 225-235 for around 1 1/2 hours. Adjust the vents on your grill to keep a nice consistent temp

When the chicken is done I PERSONALLY remove the skin before eating, I just leave it there to help baste the meat and keep the chicken moist while cooking. If you like eating the skin, take the skin off as you are pulling the cooked thighs from the grill and throw them over the coals it will crisp them right up.


I hope yall love this recipe, my whole family does. Its cheap, easy and my kids eat it up till its GONE. I find that cheesy Au Graten potatoes go awesome with this chicken and once I perfect my tater recipe I will post that also.

Man sounds good!

This one is super easy, but always delicious. I like to make this when I go out for the day and know I won't have time to set up dinner when I come home.


PORK VERDE BURRITOS
3-4# Pork roast (cut up into golf ball size chunks)
4 Jars La Victoria verde salsa (medium heat)
1-2 tbls. minced garlic
Pinch of salt and pepper
20 flour tortilla shells

Put first 4 ingriedients into crockpot on high heat for about 6-7 hours. Stir gently about every hour, if your around ( I try not to break up the chunks until serving). After 6-7 hours brake-up the pork a little and serve in a tortilla shell like a burrito (you will need a fork) I also like to laddle a little sauce over the top of mine like an enchalada style.

Compliments of CoyoteBC (Thanks Bill)

CHAI TEA

Ingredients
2cup cold water
4tea bags
2cup whole milk
2honey
1/2tsp ground ginger
1/2tsp ground nutmeg
1/4tsp ground cinnamon

Directions
1 Heat water to boiling. Add tea bags, reduce heat. Simmer 2 minutes. Remove tea bags.
2 Slowly stir in remaining ingredients into tea. Heat to boiling. Stir with wire whisk to foam milk. Pour into cups.

Additional Information
Earl Grey, pekoe, or herbal teas may also be used.


Diabetic Chai Tea
2 cups water
4 black tea, I prefer Earl Gray tea bags
2 cups nonfat milk
2 tablespoons Splenda sugar substitute
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Directions:
1Heat water to boiling. Add tea bags; reduce heat and simmer for 2 to 4 minutes, depending on how strong you like your tea.2Remove tea bags and add spices. Simmer for additional 2 minutes.3Add milk and Splenda, heat to a near boil stirring constantly.4Serve and enjoy.

Lunch from the weekend..... lemon and garlic marinated 1.2kg lamb chunk cooked on the BBQ plate (with the hood down for the most part)....

OMG Aussie I would steal that right off your plate and run Brother HAHAHA

looks great!

So when will the Scrap Yard cookbook be available at the shop? <img src="/ubbthreads/images/graemlins/smile.gif" alt="" /> Someone should put one together..I think someone may be working on one...?

It was delicious..... but trying to snatch it out from under me could have seen your fingers and my Regulator meeting up... <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

I Got this Buffalo Chili recipe out of a local paper and thought some of you dogs might like it.

Meriwether's Buffalo Chili

Eating terrific buffalo chili does not require a trip out west. Nor does finding quality buffalo meat. There are nearly 50 bison ranches right here in Missouri.

So this recipe, adapted from Stephanie Anderson's book, "Killer Chili," is well within your purview. It was the specialty of Meriwether's, formerly the restaurant at the Missouri History Museum in St. Louis.


2-3 tablespoons olive oil

1/2 cup diced onions

1/2 roasted poblano chili, seeded and diced

1 stalk celery, diced

1/2 cup diced red bell pepper

2 tablespoons minced garlic

1 1/4 pound ground bison

4 tablespoons chili powder

1/2 tablespoons ground cumin

1 teaspoon cayenne pepper

4 (14.5-ounce) cans diced tomatoes

4 (16-ounce) cans kidney beans

4 (16-ounce) cans black beans

3/4 cup tomato juice

Saute in olive oil over medium heat the onions, poblanos, celery, bell pepper and garlic until the onion is translucent. Add bison meat and cook until browned.

Mix together chili powder, cumin and cayenne, and add to meat and vegetable mixture. Add tomatoes, beans and tomato juice. Simmer 40 minutes, stirring occasionally. Serves 10.

thai beef, with peanut butter sauce.

1/4 pound of beef tips
1 tablespoon of rice wine vingar
1 tablespoon of sirracha
1 teaspoon soy sauce
1 tablespoon crunchy peanut butter
1/2 can of coconut milk
1 cup of frozen peas.
1 cup white rice

place beef tips, vingar, sirracha, and soy sauce, in a plastic bag and let marinate for a day. cook off rice. in lightly oiled frypan on medium high heat add beef tips and marinate sauce until browned. add peanut butter, peas, and coconut milk. let simmer until sauce is reduced by half. add to rice. enjoy.

Ooey Gooey Butter Cake

Cake
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Preheat oven to 350-degrees. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. (Patty uses a glass dish, cleans up A LOT better than the metal ones.

Filling
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Oh and Patty makes it all together and only uses 8 tbls of butter, NOT 16 and only 2 eggs (I think).

As it is cooking, every once in a while shake the tar out of it, so the center part will stay sort of soft/gooey/runny. When the surrounding edge and part way toward the center gets brown and the center has set up, BUT not firm, it's done. It is supposed to be sort of gooey/sticky in the middle section.

Some body make a PDF cookbook from this thread please!!!!!!!!

I THOUGHT I had posted this here but couldn't find it. So here ya go.


Broccoli-Cheddar Cornbread

2- 8.5-ounce boxes Jiffy corn muffin mix
4-tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature
4- eggs
8- ounces cottage cheese
1- cup shredded sharp cheddar cheese
1- small yellow onion, finely chopped
10- ounces frozen chopped broccoli, (We just use the bagged florets). Chop the florets up in a food processor until they are in small pieces, or the size you want.

Preheat the oven to 375 degrees.

In a large bowl, whisk together the corn bread mix, melted butter, eggs, and cottage cheese until well blended. Stir in the cheddar cheese, onion and broccoli until evenly combined.

Spoon the batter into a 10 to 12 inch cast iron skillet and cook as you would your regular cornbread. Bake until a light golden brown and a toothpick inserted in the center comes out clean.

This cornbread SHOULD be very moist and tasty. DO NOT COOK UNTIL DRY


Serves 8 to 10.


(You can also use a 9/13 backing dish, glass is best if you don't have a cast iron skillet.

Come on Dogs, The grill should already be out, get the steaks in the marinade and warming up to room temperature, plan your side dishes and favorite beverages. IT'S THE WEEKEND!

This recipe is always a HUGE hit:

Korean Short Ribs

• 1 cup soy sauce
• 1/2 cup mirin (sweet Japanese rice wine) or sweet Sherry
• 1/2 cup (packed) dark brown sugar
• 1/4 cup unseasoned rice vinegar
• 1/4 cup oriental sesame oil
• 1/4 cup minced garlic (about 15 cloves)
• 2 large green onions, chopped
• 5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces)

Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
Prepare barbecue (medium-high heat). Drain ribs; discard marinade, grill ribs until browned and cooked to medium-rare, about 3 minutes per side.

Here's a couple recipes for homemade Ranch dressing.

Recipe: Homemade Ranch Dressing

Prep Time: 2 Hours | Cook Time: | Difficulty: Easy | Servings: 8
Ingredients

1 clove (to 2 Cloves) Garlic
Salt To Taste
1/4 cup Italian Flat-leaf Parsley
2 Tablespoons Fresh Chives
1 cup (Real) Mayonnaise
1/2 cup Sour Cream
Buttermilk (as Needed To Desired Consistency)
White Vinegar (optional, To Taste)
Worcestershire Sauce, To Taste (optional)
Fresh Dill (optional, To Taste)
Cayenne Pepper (optional, To Taste)
Paprika (optional, To Taste)
Fresh Oregano (optional, To Taste)
Tabasco (optional, To Taste)

Preparation Instructions

Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.

In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.

(Don’t overdo the garlic or you’ll be up all night).



And here is another
Ingredients

1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Directions

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

I had the slow cooker out a couple of weekends in a row, it keeps the house nice and cool compared to the oven <img src="/ubbthreads/images/graemlins/cool.gif" alt="" />

So anyway, made pulled chicken and pulled pork, here is the chicken (the pork is the same but I added 7up and used a pork butt cut evenly into big pieces and cooked it a little longer).

This is 10 mins of prep time for super delicious eats for the rest of the week:

4-5 pounds of mixed breast and thigh meat, no skin or bones.

Slap everything whole into your slow cooker along with a jar of chipotle peppers in adobo sauce, maybe a little salt, pepper and a handful of crushed garlic cloves as well.

Make sure everything is covered in everything else. No extra liquid, at least as long as you use about half dark meat.

Put a lid on it.

Let it sit on high for 3-4 hours. Probably 1-2 hours longer on low, should give you even more tender meat, but you won't need it.

When it shreds easily with a fork, drain the liquid out (there will be more than you think), shred the whole thing up and add a jar of your favorite bbq sauce. Mine happens to be the "Hot Bone Suckin' Sauce".

With the pork I reduced the liquid afterwards and thickened it up a little, added some agave syrup, cumin, rosemary, chili powder and some salt and pepper, and now have a jar of really delicious homemade bbq sauce in the fridge for next time <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Serve heated in a roll with pickles and/or slaw.

Here's one for ya, got it off the wife's facebook page.

"Chocolate Chunk & Caramel Pecan Pie"

Ingredients:
1/2 cup butter
3/4 cup light-color corn syrup
2/3 cup granulated sugar
2/3 cup packed brown sugar
2 tablespoons water
1/4 teaspoon salt
1 cup whipping cream
2 teaspoons vanilla
2 1/2 cups pecan halves
Pastry for a Single-Crust Pie
3 eggs, lightly beaten
6 ounces dark, bittersweet, or semisweet chocolate, chopped
Whipped cream (optional)

Directions:
1. For caramel sauce, in a medium heavy saucepan, heat butter over low heat until melted, stirring frequently. Stir in corn syrup, granulated sugar, brown sugar, the water, and salt. Bring to boiling over medium heat, stirring constantly; reduce heat. Boil gently, uncovered, for 10 to 12 minutes or until reduced to 1 3/4 cups, stirring frequently. Remove from heat. Carefully whisk in cream and vanilla. Cool for 30 minutes.

2. Meanwhile, preheat oven to 350 degrees F. Spread pecans in a single layer in a shallow baking pan. Bake in the preheated oven for 8 to 10 minutes or until lightly browned, stirring once. Remove from oven.

3. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired.

4. For filling, transfer 1-1/4 cups of the caramel sauce to a large bowl. Stir in eggs until combined. Stir in pecans and chocolate. Pour filling into pastry shell. Cover edge of pie with foil to prevent overbrowning. Bake for 25 minutes. Remove foil. Bake about 20 minutes more or until filling sets. Cool on a wire rack.

5. To serve, reheat the remaining caramel sauce over low heat. Spoon warm sauce over pie. If desired, serve with whipped cream. Makes 8 servings.
From the Test Kitchen

*Tip Test Kitchen Tip: If you have any leftover caramel sauce, transfer to an airtight container, cover, and store in the refrigerator for up to 5 days. To serve, heat over low heat until warm. Serve over ice cream or desserts.

Pastry for Single Crust Pie:
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter, cut up, or shortening
1/4 - 1/3 cup ice water

Directions:
1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

These recipies came directly from my cooking school in Chiang Mai, Thailand.

Green Curry with Chicken/Gaeng Kow wahn gai.


INGREDIENTS for CHILI PASTE
2 green hot chillies
1 tbsp. chopped shallots
1 teaspoon chopped galangal
1/2 teaspoon chopped kaffir lime rind
1 teaspoon chopped garlic
1 tbsp. chopped lemongrass
1 tbsp. chopped grachai(no english translation,used in fish dishes)
1/4 teaspoon roasted cumin seeds
1/4 teaspoon roasted coriander seeds
1/2 teaspoon salt

OTHER INGREDIENTS
1 cup sliced eggplant
1/4 cup smaller pea-liked eggplants (makheau phuang)
1/3 cup sliced onion
70 grams of either sliced chicken,beef,pork,fishball,or tofu
1 teaspoon sugar
1 tbsp fish sauce
3 kaffir lime leaves
2 stems sweet basil
1 cup coconut milk
1 cup of water

PREPERATIONS OF GREEN CHILI PASTE
Put ingredients for the chilli paste in a mortar. Pound pestal until everything is mixed and ground thouroughly.

PREPERATIONS OF GREEN CURRY
Pour coconut milk in wok and heat on a low fire. Stir until oil appears. Add green curry paste and stir until fragrant. Add chicken and wait until almost done. Put your vegetables in the wok and add some water. When everything is cooked, add sugar and fishsauce. Stir and taste. If preferred add some more salt or sugar. Finally put the sweet basil and lime leaves. Serve with rice.

Papaya Salad/Sohmtum


INGREDIENTS
1 cup shredded green papaya
1 hot chili
5 cloves of garlic
1 tbsp. lemon juice
2 teaspoons sugar
1/3 cup of sliced long bean
1/3 cup sliced tomatoes
2 tbsp peanuts
1 tbsp fish sauce
1/4 teaspoon salt

PREPARATION
Put garlic and chillies into mortar and crush with pestal. Add the shredded papaya,peanuts, and longbeans. Crush before adding the tomatoes. Mix with lemon juice, sugar,fish sauce, and salt. Pound one more time thoroughly until ready. Serve with raw cabbage,lettuce,longbeans, and morning glory.

Thai dipping sauce.

Preperations
Crush garlic and chili. Put into bowl together with water,salt,sugar and vinegar. Heat on low fire to boiling. Mix flour with some water and add to the mixture to make thicker.

Hot and Sour Soup with Shrimp/ Tom yum goong


Ingredients
2 crushed hot chillies
1/2 cup of sliced straw mushrooms
1 stalk of lemongrass
1/4 sliced onion
1/4 cup of sliced galangal
1/4 cup of sliced tomatoes
3 kaffir lime leaves
1 tbsp lime juice
2 tbsp fish sauce
1/2 teaspoon sugar
1/2 tbsp shrimp chili paste
2 cups of water
5 shrimps
1 tbsp chopped spring onion
1 stem of coriander plant
1/4 teaspoon of salt
2 leaves of parsley

Preperations
Place water in a wok, heat until boiling. Add chillies,lemongrass,galangal,and onion. Cook until fragrant. Add shrimps,tomatoes,and mushrooms. When done, flavour with fish sauce,sugar,and shrimp chilli paste. Stir thoroughly and finally add lime juice,spring onion, parsley,coriander,and lime leaves. Serve with rice.

For all the beacon lovers:
Pork belly, the stuff that beacon is cut from (the stuff gets called differently in UK and in AU, so just making sure...), as much as you want. Cut into chunky pieces, say inch by inch. Preheat generous piece of lard on a skillet and brown the meat.
Transfer to a baking tray (if baking) or into the slow cooker.
Pour in a pint of water and a pint of dry red wine.(liquids are supposed to cover the meat on a baking tray, in slow cooker it might be less)
Add some rock salt, a few springs of fresh thyme, 4-6 crushed (whole) garlic cloves, some chili flakes, pepper (other spices to taste).
Put in oven preheated to 200C/400F degrees, bake for 30 min, then turn down the temp to 150C/300F and bake for another 1.5-2 hours.
Might need to top up on liquids after an hour, don't bother with water, put some more wine in! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> another cup, 250 ml, should do (basically you use a whole bottle, a pint in first go and a healthy swig from the bottle for you, then a swig for you and the rest into the baking tray <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />)
Serve with mashed potato immediately or eat cold with bread later <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

I'd recommend oven made, it just tastes better.

This is making me hungry!

Bump

Ah there it is. Thanks GD.

Found this on my wife's facebook page. (Courtesy of the Runaway Spoon)

Bacon-Blanketed, Herb Roasted Turkey

I usually cook an 18 – 20 pound turkey. Not because I have a huge family, but because I like Thanksgiving leftovers. I always buy a fresh, never frozen turkey of the best quality I can afford. If you buy a frozen turkey, you need to get it in advance and leave plenty of time for thawing. You can do a computer search for the proper method. My methods below are for a big bird, but easily adapt to a smaller one.

What you’ll need:

A large plastic bag

A platter or pan that fits the turkey in the fridge

Kitchen twine

A roasting pan that fits the turkey (and fits in your oven. Check. This is important.)

A probe-style meat thermometer

A turkey

Lots of kosher salt

1 ½ pounds bacon

½ pound butter

Fresh herbs: sage, thyme, oregano, parsley, marjoram, rosemary

Roasting vegetables: carrots, celery, onions, leeks, apples

I dry brine my turkey for a juicy bird. I used to wet brine, which involved removing drawers from my fridge and stuffing turkey into a large stockpot full of salted water. That is a lot of trouble. Here’s my easy solution that makes for a lovely moist turkey.

Start the brine 2 to 3 days before Thanksgiving. Remove all the interior parts from the bird. Discard them or use them for stock, or the giblets for gravy. Wash the bird well, inside and out. Place the bird in a great big plastic bag. Cookware stores sell fancy “brining bags” but a cheap browning bag from the grocery works just as well, or a big ziptop bag. Go to town rubbing kosher salt all over the gobbler, inside and out. Use a lot of salt. Wash your hands. Tie the bag closed and place it on a platter or pan and put it in the fridge for up to two days. I do this on Tuesday, butter it up on Wednesday for cooking on Thursday. Thoroughly wash the sink you rinsed the turkey in. Right now.

Now we work on the flavor and added juiciness. I tinkered with this recipe for many years, until I hit on just the right method. I have always rubbed butter on roasted chicken or turkey, or covered it in bacon to keep the bird moist. For a big mama gobbler, I double down.

In a food processor, blend together ½ pound raw bacon slices, ½ pound butter and generous handfuls of fresh herbs. I like a lot of sage, some parsley, oregano, thyme, marjoram and maybe rosemary. A packet and a half of “poultry herbs” works well. Blend all this until you have a smooth paste. You can make this ahead and store the bacon butter in an airtight container for up to five days.

We eat our big meal at one o’clock, so I like to have everything ready to go in the morning. I prepare my bird on Wednesday evening and refrigerate it. I have a timer feature on my oven that lets me start preheating before I want to wake up, so the oven is ready for the bird when I stumble out of bed.

When you are ready to prepare the turkey, bring the bacon butter to room temperature. Take the turkey out of its salt bag and give it a good rinse. Place it breast side up on a large platter or pan that will fit in the fridge. Wash the sink you rinsed the turkey in. Now. If your turkey comes with a pop-up timer, remove it now. It’s useless. Wash your hands, remove your rings and watch and gently separate the skin from the flesh. Lift the skin by the cavity and gently slide your hands under the skin. It will pull away from the flesh. Keep going to get the skin opened up all the way to the neck and over the legs. Try not to tear the skin, but don’t fall apart if you do. It’s not a big deal. Now take big fistfuls of butter and rub it up under the skin and overthe flesh. Use about ¾ quarters of the bacon butter under the flesh. Pat theskin down and press the butter into a pretty even layer under the skin. Rub the remaining butter over the outside of the bird, paying particular attention to the legs, which will not be covered by the bacon blanket.

There is nothing like presenting a beautiful bird to your guests at Thanksgiving, and if I may say so, this is a stunner. But the bacon is not only decorative, it amps up the juiciness of the meat and flavors the juices for the gravy. I use thick cut bacon, the best I can find. I don’t use any kind of artificially flavored bacon. My big babies use about a pound of bacon.

I weave the bacon strips into a lattice. It’s kind of like making those construction paper placemats from kindergarten. Lay one strip crosswise over the breast, then one lengthwise. Keep going, folding up the strips already placed to fit the new ones under. The bacon will shrink when you cook the bird, so place the strips close together and use as many as you can fit. Tie the legs of the bird together with kitchen twine. When you’ve got the bacon all woven, wash your hands thoroughly, put the bird in the fridge, fix yourself a bourbon and collapse on the sofa.

As I said, we do the meal for lunch, and I am not a morning person, so I do as much ahead as possible. With the turkey ready to go and the oven heated to 450 degrees, I get ready to roast. Remember, remove one rack and place the other in the right position to fit the pan with the bird. You don’t want to get everything hot, then have to move things around. I like good, flavorful juices from the bird to add to gravy. That really is the only thing that makes gravy worth serving. My roasting technique creates good juices.

Line the deep roasting pan that fits your bird with several layers of foil. It never makes clean up a breeze, but it helps. If you have a rack that fits a deep roasting pan, great. I use a grid that is technically a cooling rack. No rack, nor problem. Just set the bird on the vegetables as follows. Cover the bottom of the roasting dish with a thick layer of aromatic root vegetables. Whole vegetables, don’t’ peel or chop, just remove the paper from onions and the tops from carrots. I use carrots, celery, leeks, onions and a couple of apples cut in half. Stuff an apple and an onion into the cavity of the bird. Tuck some fresh sage leaves and any other herbs you have around the bird. Place the rack over the vegetables if you are using one, don’t worry if it’s wobbly, or just put the bird on the vegetables directly. Take a piece of foil and mold it to make a shield to cover the bird if it starts to brown too much later. Remove the molded piece of foil to a safe place. It is really hard to properly cover a hot turkey in a hot oven. Roast the turkey at 450° for 30 minutes, then turn the heat down to 375° for the rest of the cooking. I highly recommend that you make the small investment in a probe meat thermometer, one with a probe to stick in the turkey and a long cord that plugs into a counter unit. Gently stick the probe into a thick part of the breast, carefully sliding it between an opening in the bacon blanket. Make sure you don’t’ go so deep you hit the bone. You want the turkey to be cooked to 165°. I usually set the thermometer to 155°, remove the turkey from the oven and cover the whole pan with foil. I let it rest until it reaches 165°. If the turkey and the bacon start to get too brown before the meat is cooked, cover it with your prepared foil armor. Generally, you need about 15 minutes cooking per pound of turkey. For a 20 pound turkey, I go 4 to 4 ½ hours. Leave your self some wiggle room, the turkey will happily wait under its warm foil wrap. Your guests are not likely to be so patient.

Now we have our beautiful cooked turkey. Remove the bird to carving board (preferably one with a well to collect juices). Allow some time for your guests to ohh and ahh and admire your bird. Then let the designated carver go to work. Pour the juices from the roasting pan into a measuring cup, or one of those neat gravy separators if you have one. Let the juice settle for a bit, skim off the fat, and add the delicious juices to your gravy.

Here is a link to the entire article WITH pictures.
http://therunawayspoon.com/blog/2011/10/bacon-blanketed-herb-roasted-turkey/

Do you like Shrimp, Chicken or grilled chicken along with broccoli and pasta? Well here ya go.

**Shrimp & Broccoli Alfredo

8 Oz of linguini pasta
1 cup fresh or frozen broccoli flowerets
2 Tbls. butter
1 pound shrimp (any size you want)
1 can (10 3/4 Oz.) Campbell condensed Cream of Mushroom soup (regular, 98%fat free or 25% less sodium)
1/2 cup milk (whole or 2%)
1/2 cup grated parmesan cheese
1/4 tsp ground black pepper.

1. Prepare the linguini noodles according to package directions in a 3 quart sauce pan. Add the broccoli when you have 4 minutes of boiling time left. Drain the noodles and broccoli well in a colander.

2. Heat the butter in a 10inch skillet over medium-high heat. Add the Shrimp and cook until they turn color (or are no longer frozen).

3. Stir the soup, milk, cheese, black pepper and linguini noodles in to the skillet cooking until the mixture is hot and bubbling. Serve with additional grated Parmesan cheese on top.

** If using chicken, cut 1 pound of boneless, skinless chicken breasts into approx 1-1 1/2 inch pieces and cook in the butter until well browned.

You can also use Grilled Boneless, skinless chicken breasts for a slightly grilled flavor.

Oh and I stole this recipe from a magazine and the recipe came from the Campbellskitchen.com website. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Yum!!!!

Brown cabbage with smoked hog jowls.

You need:

1 head of regular cabbage
1/2 cup of regular white sugar
1 stick of butter
2lbs of smoked hog jowls (preferably with the skin still on)
Salt + pepper

You can substitute the jowl with a similarly sized side of bacon or pork belly, as whole as you can get, no thin slices allowed.

If you're not into the whole "candied cabbage and pork" thing, you might not want to try this, but you can also alter the flavor profile a bit by adding a bit of apple cider vinegar at some point during cooking and still stay traditional.

Preparation instructions:

Slice up the cabbage into 1 inch wide ribbons. Easiest to just cut it into 1 inch slices and break them apart with your hands. Make sure you rinse it well, but you can't have a lot of water left on it or you will have a sugar explosion <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

Melt the sugar in a cast iron pot big enough to accommodate all the ingredients, medium heat probably, take care to not burn it (look for a light caramel color). And be careful, this stuff is like napalm on your skin.

When the sugar is melted add the butter, stir it up until its melted and foaming and add the cabbage, keep stirring and frying it up until it starts to brown all over.

Turn down the heat and add the meat. If mostly whole pieces, put it in the middle and pack the cabbage around it, if cut into thick slices or chunks, just mix it into the cabbage.

Add a bit of water and let it cook under a lid for an hour and a half or so on low heat. You might want to stir it around a little as it cooks or add more. water to keep it from burning. When done it should not have any real liquid to speak of left in the pot though and the cabbage should have an even brown color to it.

Season to taste with the salt and pepper.

Serve with whole grain bread, mustard and pickled slices of red beets.

This is probably an acquired taste, congrats, you're now Danish <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Here is another one Patty found. It's really good!

NACHO CHEESE DIP

1/2 pound bulk spicy pork sausage
1/2 pound ground beef
1 onion, diced
1 (2 pound) loaf processed cheese food (such as Velveeta®), cubed
1 (28 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (10.75 ounce) can condensed cream of mushroom soup
Directions
Heat a large skillet over medium-high heat. Crumble sausage and ground beef into the skillet; add the onion. Cook and stir the beef mixture until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Pour into a slow cooker.
Layer cheese food cubes atop meat mixture.
Blend diced tomatoes with green chile peppers in a blender until smooth; pour over the cheese cubes along with the cream of mushroom soup. Stir the mixture.
Cook on High, stirring occasionally until the cheese is completely melted, about 90 minutes.

Here is an appetizer that my oldest daughter makes
2 lbs fully cooked kubasa sausage (can be substituted with garlic sausage)
3/4 cup brown sugar
1 cup unsweetened chunky applesauce
2 tbsp. Dijon mustard
2 cloves minced garlic

Cut kubasa into 1 inch pieces and toss into slow cooker.
Mix other ingredients in and cook on high for 1 to 2 hours

Oh Man that sounds good Bill. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

Here is one that my other daughter makes for desert called Kutya
For this recipe you use whole wheat aka wheat berries

Original Recipe
2 cups whole wheat
1 cup ground poppy seeds
1/3 cup honey
2/3 cup sugar
1/2 cup hot water

Nina's Recipe
2 cups whole wheat
1/2 cup poppy seeds (ground if available)
1/2 kilogram of honey (1 lbs)
1 cup white sugar
1/2 cup boiling water

Directions
Soak wheat overnight (this requires at least 8 hours, but 12 to 16 hours is preferable)
If any wheat floats, submerge it.
Mix so any chafe and other unwanted floats and is removed.

After soak, drain wheat and transfer into a pot. The wheat must only take up a 1/4 of the pot volume at most (it will expand a lot in the pot)
Add in fresh water leaving about 3 fingers width from the top of the pot
Cover pot and heat about 1/2 way between medium and high on your burner

Boil until wheat splits and water turns creamy and milk like.
For 2 cups of wheat it takes approximately 4 hours FREQUENTLY check on it and mix it.

The wheat will absorb the water so you will need to constantly and more ( it is best to add boiling water so a kettle is an asset)

Once the water is creamy and milk like, remove from heat and drain well.
Mix honey and 1/2 cup of hot water (if you are using Nina's recipe start with only 1 cup of honey) and add to wheat
Add sugar and ground poppy seeds)

If ground poppy seeds are not available then you can buy regular poppy seeds and grind them yourself.
Using mortar and pedestal, coffee grinders, small blenders or bowl and spoon

Mix everything well

Taste
In "Nina's" the rest of the honey bottle goes in to satisfy her love of honey and insatiable sweet tooth. Add sugar if you want sweetness but not the honey taste

If you are eating it that day, put the kutya on the element on min.
If you are not eating it that day then leave it to cool and put into containers and place in fridge.
When on the heat to too long or if re-heating too long the wheat hardens a bit so be mindful of this.

Eating suggestions from Nina
Hot kutya is the best kutya, but some crazy people like it cold. For on demand heating the microwave works well

To cut the deadly sweetness adding milk or cream to it in your bowl is great. Just add to taste

If you are a fan of cinnamon it can be sprinkled of the kutya whether it is hot or cold.

Nina's favorite way is to heat up some kutya and pour it over some French-Vanilla ice cream

Randy did the slow cooker thread get merged with this one do you know?

I just made this one tonight
5 cans of pork'n beans (14 ounce cans)
1/4 cup chopped onion
1/3 cup real maple syrup
2 teaspoons dry mustard
6 slices bacon, cooked and crumbled (when I make this for vegetarians I use "bacon bits" made from soy, and bought at the store)

Combine all ingredients in a slow cooker. Cover and cook on
1 (low) for 6 to 8 hours
or
2 (High) for 3 to 4 hours

OH MAN, that Kutya sounds REALLY nice, but I bet it IS sweet. <img src="/ubbthreads/images/graemlins/eek.gif" alt="" />

Here's what I made for dinner tonight:

Venison Stroganoff

2 lbs venison backstraps, trimmed and cut into finger-sized pieces
2 t kosher salt (maybe more)
2 t cracked pepper
2 T paprika
Up to 2 lbs interesting mushrooms (king oyster, criminea, baby portabella, etc.)
2 medium onions chopped small
4-6 medium cloves garlic
1 1/2-1 3/4 cups sour cream (or creme fraiche)
Small bunch flat parsley, stems finely chopped and leaves rough chopped (optional)
2-3 T butter
1 t marjoram
1 t tarragon
1/8 t nutmeg
1 T sugar
1 T lemon juice (or the zest from one lemon)
Olive oil

Rub salt, pepper, and paprika into the venison; set aside.

Sautee onion and garlic in olive oil until onion softens. Remove from heat and put in a separate dish.

Add more olive oil to the pan and heat. Add mushrooms, tarragon, and nutmeg and sautee until mushrooms begin to brown.

Add venison and cook for a few minutes. Add parsley stalks, onion/garlic mixture and finish browning the venison (don't over cook or it becomes tough).

Add butter, sour cream, sugar and lemon and cook till sauce is mixed and venison reaches medium/medium rare.

Sprinkle chopped parsley leaves over top and serve.


Made some whole wheat egg noodles to go with:

2 1/2 + 1/4 wheat flour
1/4 t salt
3 eggs beaten
1/2 cup milk
2 T olive oil

Mix together all but 1/4 cup flour

As needed, add more flour until it's dough that doesn't stick to your fingers

On a floured surface, roll dough out until 1/4" thick or less. Slice thin, let air dry for a bit, then cook till al dente.

I didn't know there was a slow cooker thread Bill.

North Carolina Pork Barbecue
3 pounds port butt, shoulder or blade roast (I use pork chops as well)
15 ounce can whole tomatoes
1/2 cup vinegar
1 medium onion, sliced
2 tablespoons Worcester sauce
1 tablespoon sugar
2 teaspoons crushed red pepper flakes
2 teaspoons salt
1 teaspoon black pepper
(Add Frank's hot sauce or extra pepper flakes if you want to make it hotter)

Combine all ingredients in slow cooker and cook on
low for 10 hours
or
high for 5 hours

Pork is done when it falls apart if lifted with a fork.
Remove and discard bone.

Option 1
Remove meat and discard bone
Shred meat with a fork or dice
Served with sauce meat was cooked in or other barbecue sauce
Serve on buns with coleslaw

Option 2
Remove bones and shred meat
Pour meat/sauce mix over cooked rice

Randy
This was the first post in this thread so I assumed we had this thread

Pork Tenderloin Medallions in Mushroom Cream Sauce

Serves 4-8 people

Prep time: 20 minutes
Total cooking time: 90-120 minues

You'll need a big pot, preferably a dutch oven, and a few containers while cooking. Also a container you can shake a liquid in. If your Half&Half came in something with a screw top this will work, so will any kind of clean screw-top jar.

Ingredients:

1 Pork Tenderloin (2-4lbs), cut into 2 inch thick slices
1 Pint of Half&Half
2 Trays of fresh Mushrooms, quartered or sliced
A heat resistant oil (canola is my go-to) and/or Butter
All purpose flour
Red wine
1 Tablespoon dried Herbes de Provence (savory, thyme, rosemary, sage)
1 Tablespoon paprika
1 Tablespoon dried garlic powder
Sea salt and fresh/coarse ground black pepper to taste

Something to serve it over: Pasta, rice, mashed potatoes, or steamed vegetables.

Method:

Leave out the half&half at this point, you want it to be closer to room temperature when you need it.

Salt and pepper your tenderloin medallions evenly.

Heat your choice of fat to medium-high heat in your pot and sear the medallions so they get nice and browned.

In the meantime clean/cut your mushrooms, make sure they are not covered in water and salt and pepper them.

Remove the browned medallions from the pot and store them in something, it doesn't matter if they are raw inside as long as they got a nice surface color.

Add your mushrooms, and possibly more fat to your pot if it is dry. Stir until they have released most of their liquid, then add a small glass of red wine and all the herbs/garlic powder/paprika. Deglaze the pot with the liquid you now have in it to get all the flavors and to avoid burning anything.

Turn the heat off and wait until the pot stops bubbling. Then wait another couple of minutes. Start to slowly add the half&half while stirring in the same spot. You want to temper the liquids by adding just a little half&half to begin with and then gradually add more until its all in the pot. If the temperature is too off, it will coagulate and look kind of grainy (but still taste good).

Turn the heat back on to low and start slowly heating the pot up again, make sure everything is mixed evenly in it.

Add some cold water to a shaker/jar/half&half carton and a few spoon fulls of flour to that. Close up the container and shake it vigorously until you have an even slurry. If it separates before you need it, shake it again before you use it.

When the pot is once again bubbling a little (but not boiling!), start slowly stirring in your slurry to thicken to your preference. Be careful how much you use, it will continue to thicken when simmering and turn into jello if you use too much and the only remedy is more liquid (red wine or water.)

Add the meat and its juices back to the pot and cook everything on low until the meat is at least 150F in the middle and looks fully cooked inside. Stir occasionally, it should probably take another 30-60 minutes for the meat to cook. Prepare what ever you are serving it over now.

Enjoy!

Bill I read the above post as well and I don't remember any other threads than this one here.

Just Kiped this off facebook.

Cheesy Loaded Baked Potato Skins Recipe!

What should you buy? ~ Look for potatoes in 5-pound bags, as they tend to be smaller in size than loose potatoes. Avoid green-spotted or sprouted potatoes—they contain the bitter toxin solanine.

You can even use the leftover scooped potatoes for a potato soup!

INGREDIENTS
8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
2 tablespoons butter (1/4 stick), melted
Kosher salt
Freshly ground black pepper
2 cups shredded sharp cheddar cheese (about 4 ounces)
8 to 10 slices cooked, crumbled bacon
1/2 cup sour cream
4 tablespoons finely chopped fresh chives

INSTRUCTIONS
Heat the oven to 400°F and arrange a rack in the middle.
Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to broil.

Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.

Evenly fill each skin with cheese and crumbled bacon. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes. Remove from the broiler and top each with 1 teaspoon of the sour cream and a sprinkling of the chives. Serve immediately

pollo y queso sopa

1 whole rotisserie chicken from the store deli
1 quart skim milk
1 pint heavy cream
1 container of sliced assorted mushrooms
1 large can of rotel
1 can of white corn
1 can of black beans
1 pound of shredded queso fresco
1 tablespoon adobo seasoning
1 teaspoon italian seasoning
1 tablespoon minced garlic
8oz of olive oil

clean and shred meat from chicken and place in a bowl. heat a large saucepan to medium 4oz of olive oil, add mushrooms, stir constantly, when they begin to brown add garlic. add reaming 4oz of oil to pan, add chicken, adobo seasoning, and italian seasoning. stir until chicken is heated.

in stock pot on medium heat add milk, cream, and rotel. stir constantly, after about 5 mins. add chicken and mushrooms to stock pot. stir about another 5-10 mins on medium heat. add 8oz of queso fresco stir until melted and soup begins to thicken, add remaining 8oz of queso. stir for 5 more mins on low heat, add drained can of black beans, and drained can of white corn.

Thanks B52, Our very own Mr. Food (Ok, Alton Brown maybe)! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> For those that may not know it, ThePitsBro52 is a Chef! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

Tedwca posted this on fb and I stole it (hope ya don't mind Ted).

3 Meat Pizza Casserole Recipe

Pizza was on the menu until I came across this 3 Meat Pizza Casserole Recipe. I didn’t feel like dealing with a crust, and this looked really good. And it made a hit! Just an excellent blend of flavors. This is a simple recipe-but there is some prep time involved. Graduation is right around the corner, this would make a great dish for a graduation party. The recipe says to let it set for 5 minutes before serving. My oldest boy took one look at it-it did not make the 5 minutes. Give this one a try you wont regret it. Enjoy
&#12288;
Ingredients
1 lb bow tie pasta
1 lb mild pork sausage
1 large onion, medium size chopped
2 (26 ounce) jars spaghetti sauce (I used Bertolli’s Mushroom and Garlic)
1 lb cubed cooked ham
1/2-1 lb of sliced pepperoni
3 (8 ounce) bags of shredded mozzarella cheese
6 tablespoons of grated parmesan cheese
2 tablespoons chopped garlic
1 teaspoon dried oregano
&#12288;
Directions
1. Cook pasta in boiling water until al dent é.
2. Cook sausage, garlic powder and oregano with onions until the juices run clear.



3. In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.

4. Layer ingredients in the order listed below.
5. 1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.
6. 2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.
7. 3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all the pepperoni(completely covering the entire top with pepperoni).
8. Bake at 375°F for 40 minutes.
9. Let sit for 5 minutes before serving.

AND, Patty posted this one on fb.

Chocolate Eclair Cake!!!
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:
Preheat oven to 400. Lightly grease a 9&#8243;X13&#8243; glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.

FRIED GREEN TOMATOES AND FRIED OKRA

Fried Green Tomatoes. Southerners all know about fried green tomatoes and fried okra. It would be a wasted summer without this dish on the table a few times during the season. There are a number of different recipes out there for this treat. You cannot be a southerner if you don’t like fried okra and tomatoes!

3 or 4 green tomatoes
1/2 cup all-purpose flour or 1/2 cup cornmeal
2 eggs
salt and pepper
dash of garlic powder
1/2 to 3/4 cup cooking oil

Slice green tomatoes into slices about 1/4 inch thick. In a bowl beat eggs with a whisk. In another bowl add salt and pepper and garlic powder to meal or flour whichever you decide to use for breading. There is really not much difference. The tomatoes in the picture have been done with both. I usually have a bowl of flour and a bowl of cornmeal and I do about half the tomatoes in flour and half in meal. You can do the okra the same way or just use either one. Dip the tomato slices into the egg then the meal or flour. Have your oil hot and deep enough in the skillet to cover about half the tomato slice. Cook on one side, turn and continue cooking until a golden brown. Drain on paper towel.
For okra: Cut okra into 1/4 inch pieces and dip into egg and then flour or meal. Cook just like you did the tomatoes.

I bet you can’t stop eating this once you have tried it!

A friend of Patty's said she does hers this way:
after slicing I put them in a bowl and pour buttermilk over them for at least 15 min, then put in strainer and let the buttermilk drain off, then when you roll in cornmeal with salt and black pepper, then cook, it makes a better coating and they are awesome, we love buttermilk but if you dont that is ok because you cannot taste it at all..

Creamy Burrito Casserole

1 lb ground beef
1/2 medium onion chopped
1 package of taco seasoning
6 large flour tortillas
1 can refried beans
2-3 cups shredded Colby Jack cheese
1 can cream of mushroom soup
4 ounces sour cream
a little hot sauce if you want spicy

Brown ground meat and onion, drain if necessary. Add taco seasoning and mix in refried beans. Mix sour cream and soup in separate bowl. Spread 1/2 of soup mixture in casserole dish. Tear up 3 tortillas and spread over soup mixture. Put 1/2 of meat mixture over tortillas. Add a layer of cheese and then add hot sauce if you are using it. Repeat layers. Then sprinkle cheese over top and bake uncovered 20-30 minutes at 350 degrees.
Definitely make sure you have enough meat for the top layer otherwise your tortillas will get a lot of heat and be extra crunchy. We used 3 cups of cheese because we like things cheesy. We also made the casserole the night before and refrigerated it before cooking it before we ate. I think that worked well but it needed the full 30 minutes to warm up (even after we had let it sit out awhile to try to get to room temperature).

Italian Beef casserole with Bow Tie Pasta

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 teaspoon oregano
1 teaspoon Italian seasoning
salt/pepper
fresh spinach
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
2 cups mozzarella, shredded

Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. During the last 30 minutes of cook time, add the fresh spinach, bow tie pasta, parmesan cheese and 1 cup of mozzarella cheese and mix in well. Then turn the crock-pot to high. Then add the last cup of mozzarella to melt on top.

Cheesy Pizza Casserole

2 1/2 cups uncooked egg noodles
1/2 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
salt and pepper to taste
1 green bell pepper, chopped (optional)
1 cup chorizo sausage (or sweet or hot Italian Sausage)
16 ounces pizza sauce
4 tablespoons milk
2 cups shredded Mozzarella cheese

Preheat oven to 350 degrees. Cook noodles according to package directions and drain. In a medium skillet over medium-high heat, brown the ground beef, sausage, garlic, onion, and green bell pepper. Add salt and pepper and italian seasoning. Drain excess fat. Stir in noodles, pizza sauce and milk, then mix well. Pour mixture into a 2 quart casserole dish. Bake for 20 minutes, top with cheese, then bake for an additional 5 to 10 minutes until cheese is hot and bubbly.

Copy Cat Recipe: Red Lobsters Cheddar Bay Biscuits:
What You Need

2 cups Bisquick
2/3 cup milk 2/3 cup shredded cheddar cheese
6 tablespoons butter ½ teaspoon garlic powder ¼ teaspoon Old Bay Seasoning
Salt
1/4 Cup of Sour Cream
1/4 Cup of Parmesan Cheese

What To Do

Preheat Oven to 450

In a Medium Size Bowl mix the following: milk, Parmesan cheese, sour cream, cheddar cheese, bay seasoning, Bisquick, garlic powder.I used an ice cream scoop and portioned 15 biscuits onto a cookie sheet ( I used parchment paper).

Cook biscuits for 8 minutes or so.

Melt butter ( I used the microwave) – brush melted butter on each biscuit and sprinkle a little salt. Place biscuits BACK into the oven to bake for 2 more minute.

Enjoy

Mediterranean Hummus

Ingredients

2 cans (16 oz. ea.) chick peas or garbanzos beans, rinsed and drained
1 envelope Lipton® Recipe Secrets® Onion Soup Mix
2/3 cup olive oil
1/4 cup lemon juice
2 Tbsp. chopped fresh parsley
1 Tbsp. sesame seeds, toasted (optional)

Directions

Process all ingredients until almost smooth in food processor or blender. Serve, if desired, with pita bread cut into wedges.

This one's for you lazi!

MISSISSIPPI SIN DIP

16oz sour cream
8oz cream cheese (softened)
2 cups cheddar cheese, shredded
1/2 cup chopped ham
1 green onion chopped
1/4 tsp hot sauce
1 tsp Worcestshire sauce
salt; pepper
1 loaf of French bread

Mix all the ingredients together. Hollow out the loaf creating a boat, pour mixture in loaf, wrap in foil, bake at 350 for 1 hour.

Two Ingredient Lemon Bars......
Here's another fb tasty treat.
Oh yeah you read that right only Two simple ingredients to make these melt in your mouth ( middle of the pie) lemon squares!
Yep this is like you cut your self a slice right out of the middle of the pie!
This is all you need:
1 box angel food cake mix( I use Betty Crocker)
2 cans lemon pie filling
I used two 21 oz cans of Comstock pie filling ( total of 42 oz)
Mix dry cake mix and cans of pie filling together in large bowl.
I just mixed it by hand...
Pour into greased 9 x 13&#8243; baking pan.
Bake at 350 degrees for 25 minutes or until top is starting to brown.
NOTE...Mine took the full 25 minutes to get done and did not brown on top at all <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />)
Cool on wire rack and sprinkle with powered sugar. It has a melt in your mouth spongy texture.
I have come across this recipe in a few different places so thanks to those who shared this yummy recipe!

Crock-Pot Chicken Teriyaki

Ingredients
1 lbs chicken, diced
1 cup chicken broth
½ cup teriyaki sauce
&#8531; cup brown sugar
3 garlic cloves, minced
Directions

1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

2. Add chicken to sauce, and toss to combine.

3. Pour chicken mixture into crock-pot.

4. Cook on low 4-6 hours, or until chicken is cooked through.

5. Serve over hot cooked rice and spoon extra sauce if desired.

Cheesy Ham Biscuit Pull Aparts

1 (16.3 oz) Pillsbury Grands Flaky Layers Biscuits (I used the buttery flavor).

1 egg
2 tablespoons milk
3/4 cup diced ham
1/4 cup thinly sliced green onion
1/2 cup shredded cheddar
1/2 cup Monterey Jack cheese
1/2 teaspoon granulated garlic

Heat oven to 350 degrees. Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl, beat egg and milk with a wire whisk until smooth.

Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese, onions and granulated garlic. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer.

Baked at 350 for 23 - 25 minutes or until golden brown. You can either cut into squares or just pull apart and serve.

I kipped this from a post Tedwca made on fb. He gives credit for the recipe at the end.

&#9734;.•&#9829;•Cheesy Garlic Baked Chicken Recipe!.•&#9829;•&#9734;

4 boneless skinless chicken breasts -thin
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
1 teaspoon salt
1 cup of cheese

Directions:

1
Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards <img src="/ubbthreads/images/graemlins/smile.gif" alt="" /> lightly grease it.
2
In small sauté pan, sauté garlic with the oil until tender.
3
Remove from heat and stir in brown sugar & a teaspoon of salt
4
Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.
5
Add salt and pepper to taste.
6
Bake uncovered for 30 minutes.

Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.

Recipe courtesy of Derf from Canada <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

This sounds good and it's got BACON!

Have left over mashed potatoes???? Make these yummy
Loaded Potato Bites
*Makes 18-24 bites depending on size

Ingredients:
- 2 cups leftover mashed potatoes
- 2 tablespoons of flour
- 2/3 cup of shredded cheddar cheese
- 3 strips bacon
- 1/3 cup scallions, chopped
- 1 egg
- 1 ¼ - 1 ½ cups Italian bread crumbs
- Oil for frying
- Salt and Pepper
- Ranch or Honey Mustard for dipping

Directions:

1. Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit. Meanwhile shred the cheese, chop scallions, and cook bacon then dice finely. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions. Take about a heaping tablespoon of mixture and roll with hands into a small ball. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done.

2. Heat oil in a medium sauce pan – or use your fryer – over medium/medium high heat to about 350-375 degrees. Whisk egg into a small bowl and season with salt and pepper. Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan.

3. Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through. (If takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.) Once oil is ready, add potato balls in small batches and fry for 1-2 minutes – it will depend on size. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off. Repeat until done.

4. Allow to cool for a minute or two and serve with dipping sauce.

Outback Steakhouse Alice Springs Chicken

Recipe:
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness

Lowry's Seasoning Salt

6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (Can be omitted)

2 cup shredded Colby/Jack cheese
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.

You're listing some fine tasting goodies there Randy! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

That chicken recipe sounds really good! I'll have to print it up for OGB to try!

Baked Crab Rangoon

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften)
Spoon into wontons.
Bake at 425 °F for 8-10 minutes or until golden brown.

Mini Peach Cobbler Recipe:

Preheat oven to 350&#730;F.

You will need:

1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches

Put 1 tsp of melted butter into each regular size muffin tin.

Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.

Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.

Then put 1 tbsp diced peaches on top of the batter.

Sprinkle with brown sugar and then cinnamon.

Bake the regular size muffin tins for 12 minutes.

Let them cool almost completely before taking out of pan.

MMMMMMMMMMMMMM

Easy no bake Peanut butter bars.

Ingredients
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 9X9 square pan because I wanted them thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

APPLE TORTILLAS

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water


Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
Pour sauce over enchiladas and let stand 45 minutes.
Bake in preheated oven 20 minutes, or until golden.
Serve with vanilla ice cream.

THE BEST potato soup recipe ever!

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

That potato soup sounds real good.

I'm finding these things on fb and figured I might as well post them up here for the dogs.

AHA! I wondered about all those fantastic recipes!

What, you think I'm the galloping Gourmet or something?

Have I mentioned that I like food.

Pastry stuffed meatloaf roll

2 pounds lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 15 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls



In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .Place meat mixture in center and spread out over dough Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes.

Sweet Hawaiian Crockpot Chicken:

Ingredients:
1 cup Pineapple Juice
1/2 cup packed Brown Sugar
1/3 cup Light Soy Sauce
2 pounds Chicken Breast

Directions:
Cut chicken into small pieces. Add all ingredients to the crockpot, and cook on low 6-8 hrs and they should just fall apart. Enjoy!

I LOVE this!! Are you a shrimp lover too?
Try this quick way to make the best shrimp.

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste.

It seems like all of a sudden all these great recipes are showing up on fb.

Snickerdoodle Poppers --- shut the front door! This one is too good not to SHARE with your friends -- do it!

1 can of Pillsbury Grands Flaky Layers Biscuits
1 Box of instant Vanilla JELL-O
1 1/2 Cups of Cinnamon Sugar
Oil for frying
A flavor injector (usually found by the marinades and bbq sauces)

Directions:
Unroll the biscuits and cut them into fourths. Roll each piece into a ball…

Prepare the instant Vanilla pudding according to the directions and set aside..or feel free to make your own Pastry Cream!

In a medium pot heat up about 2&#8243; of Canola Oil. Place about 4 balls at a time into the hot (350 degrees) oil and fry until both sides are evenly golden.

Straight from the oil into the Cinnamon, coat the hot Poppers in the Cinnamon Sugar…and coat them goood!

Carefully inject each popper with some of the Vanilla Pudding.
Pile up a gorgeous Snickerdoodle mountain of them. Eat your way to the top one Popper at a time!

This one's for you JJ!

Cajun Chicken with Pepper Jack

Preparation time: 15 minutes
Cooking time: 40 minutes

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
2 tbsp GF Cajun seasoning
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Directions:

Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used.

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side down onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick.

Crockpot Ranch Porkchops:

package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix

In crockpot layer porkchops, add the cream of chuicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.

The porkchops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes

I always wondered how they did this. Mine always turned out soggy.

Fried Rice

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce


On medium high heat, heat the oil in a large skillet or wok.
Add the peas/carrots mix, onion and garlic.
Stir fry until tender.
Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
Now add the rice and soy sauce and blend all together well.
Stir fry until thoroughly heated!
**You could really play around with this rice too!
Try adding whatever you would like in it

Oven Roasted Sausages, Potatoes, and Peppers

This recipe will serve 3-4 adults.

1 package (1 lb) of your favorite sausage links (Johnsonvilles, Evergood, or Any smoked sausageyou like.
4-5 decent-sized potatoes (I prefer yukon gold, or red bliss)
1 small jar banana peppers
1-2 bell peppers, sliced
1 large onion, sliced
3 tbsp olive oil (yes, it has to be OLIVE oil)
salt & pepper
*Optional — 2 tsp dried rosemary (bachelors, ignore this. your salt and pepper will be fine.
*Optional — 3 tbsp creole seasoning

Directions:
1.Spray a large baking pan w/ nonstick spray (make sure there is at least a small “lip” that provides a “side” to the pan, don’t use a flat baking sheet.
2.Slice sausages into thin rounds, about 1/5&#8243; thick. if you know how to slice using a “bias” cut, do that.
3.Cut potatoes into 1/2&#8243; chunks
4.Slice onion and pepper into strips
5.Place all ingredients on baking sheet and drizzle oil over. use your hands to toss everything together in the oil, making sure everything feels coated.
6.Add salt & pepper and spices (if using)
7.Top w/ sliced banana peppers
8.Bake at 400 for about 30-35 min, until potatoes are tender

BACON BACON BACON!

Bacon and Cheese Pull Aparts

1 egg
2 TB. milk
1 (16.3-oz.) can Pillsbury Grands Flaky Layers Refrigerated Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2" pieces
1 cup shredded Cheddar cheese
4 finely chopped green onions

1). Heat oven to 350°F. Spray 11x7 or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with whisk until smooth.

2). Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange pieces in single layer.

3). Bake at 350°F. for 25 minutes or until golden brown. Cut into squares.

Optional: For a buttery flavor, lightly brush melted butter over top when removed from the oven.

For all Low Carbers!!

TACO BAKE

Ingredients:
1 pound ground beef
1 packet taco seasoning
* water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup Salsa Con Queso
1 1/2-2 cups shredded Mexican cheese blend

Directions:
Brown and crumble ground beef. Drain excess grease.
Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso.
Give it a good stir until thoroughly combined.
Preheat oven to 350F degrees.
Spray an 8-inch round baking pan with nonstick cooking spray.
Layer the bottom of the pan with a flour tortilla.
Now add about 1/3 of the ground beef taco filling on the the first layer.
Then add 1/3 of the shredded cheese.
Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
Bake at 350F degrees for about 15-20 minutes.
Until cheese is melted and edges are slightly golden brown.
Allow to cool for a couple of minutes.
Then slice and serve.
I like mine with some sour cream and diced tomatoes on top.

Facebook is good for SOME things.

Man, there is some great sounding foods here!!!

Haha, I've been kinda overloading the thread lately, but MAN do those recipes sound good, and I wanted to share them with the Dogs.

Sounds good

Reading this thread really makes me hungry! .............

fb strikes again

CRACK STICKS
1 loaf (16 ounces) thinly sliced white bread, crusts removed
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted

Directions
Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until golden brown. Yield: 16 roll-ups. Good warm or cold. ADDICTING!

Anyone willing to try this? Just sounds to simple.

How to cook corn perfectly, without having to peel all the husks and silky strings off! Slides right out of the husk!

1. Remove a few of the outer husks that might be dirty.
2. Cut the bottoms off of the corn. Be sure to cut above the part of the cob where the husk is attached. It would be above the part of the cob where it starts to round down.
3. Place a moist paper towel on the bottom of the microwave or on top of the carousel and place the corn on the paper towel.
4. Use this guide for your cook time. Remember the cooking time can vary for each microwave.
1 ear - 2 minutes
2 ears - 3 to 4 minutes
3 ears - 5 to 6 minutes
4 ears - 7 to 8 minutes
6 ears - 8 to 9 minutes
5. After cooking, let the corn sit about 3 minutes. It will continue to cook and will be cooler and easier to handle.
6. Pick the cooked corn up by the top (you might want to use an oven mitt if it is too hot to handle) and squeeze and lightly shake out the ear of corn. It should just slide out leaving the silk and all of the husks intact.

Whatever works!

I tried this last night. I used the SOD to cut the cob and I put the corn on a plate and forgot to put down the paper towel.
This method worked perfectly and all the silk was removed with the husk. And I mean all! Also forgot the oven mitt too. I doubt I will forget the next time. I like this and will use this method again. Thanks!

Good review Ray!

ScrapYard Guacamole (with dangerous knife action, now that you know this I can't be held liable for your idiocy!)

You need:
3 ripe (soft but not rotten) avocados
1 small yellow or red onion
2-3 big cloves of garlic
2 limes
1 bunch fresh cilantro
Ground cumin
Chili powder
Sriracha sauce (https://en.wikipedia.org/wiki/Sriracha_sauce)
Salt & pepper


Prepare like this:

Finely dice the onion and cilantro, mix with a table spoon each of ground cumin, chili powder, and sriracha sauce.

Add salt & pepper, plus the juice from the two limes (roll them on a hard surface with the palm of your hand before cutting them in half to squeeze, this makes squeezing easier.)

Peel, crush (with the side of your knife blade on top of the clove, give it a good whack, don't cut yourself), and finely dice the garlic cloves and add them to the mix.

Cut the avocados length wise around the pit and twist them apart. Whack the edge of a Scrap Yard knife into the pit and twist to get it out. Don't whack your hand, stupid!

Scoop the avocado out and mash/mix it into your mixture with a fork.

The lime juice will keep it from going brown, but put it into a container with a tight fitting lid and let it sit in the fridge for half an hour and mix it again before eating it.

This thread makes me hungry!

FRIED CABBAGE WITH SAUSAGE

This is a quick and easy dish and makes a meal served with cornbread.
1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound polish sausage, sliced into round pieces (I use smoked sausage)
1 (15 ounce) can diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 of green pepper
few drops of hot sauce (optional)

Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Makes about 8 servings.

This could be part of the "renewable resources" program! .............

Face books hits a home run again!

Creamy Orange Ice Cream Pie.

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
2 pints (4 cups) orange sherbet
1 pint (2 cups) vanilla ice cream

1. Heat oven to 375°F.
2. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).

3. Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.

4. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.

5. While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.

Cowboy Caviar!

2 cans Mexicorn, 1 can Rotel (reg or hot), 2 cups shredded cheddar, 6 green onions (sliced), + 1 cup each mayo and sour cream. Awesome Dip!

Sounds good, but I would have to delete the onions....as a humanitarian gesture!

Hey lazi, this one's for you!

MISSISSPPI ROAST

Mississippi Roast - - Put chuck roast in crock pot, Sprinkle with dry Hidden Valley ranch dressing mix, add packet of dry McCormick Au Jus mix, a stick of butter, 5 pepperoncini peppers. DO NOT ADD WATER. Cook on low for 7-8 hrs

That sounds like slow-cooker Italian Beef!

Bacon Cheddar Potato Cakes
Made from leftover mashed potatoes

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.

Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.

Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Sausage Cream Cheese Dip
Ingredients
• 16 oz pork hot sausage (found in the roll form, like Jimmy Dean)
• 12 oz cream cheese, softened
• 1 can Rotel tomatoes (Original), undrained
Instructions
1. Brown sausage in a non-stick skillet, breaking it up into crumbles with a spatula until no longer pink. Drain the grease.
2. In a medium saucepan, heat the tomatoes and cream cheese over medium heat, stirring occasionally. Heat until the cream cheese is completely melted.
3. Add the browned sausage to the cream cheese mixture and stir to combine. A splash or two of milk can be mixed in if you like a slightly looser dip. We like it thick and hearty! Serve with tortilla chips or your favorite dipping chip.
Notes
• CROCK POT DIRECTIONS: For a party or game day! After browning the sausage, combine all of the ingredients in a small crock pot over low heat until the cream cheese melts, stirring occasionally. Switch it to warm and you've got nice warm dip for the whole event...

Party at Randy's house!

Haha, yeah Right! Been helping my folks move the last couple days, so haven't been able to get any preparations for the party done. Sorry guys.

Bummer!

This Tasty recipe comes from Hobbes. Ya gotta wonder what a guy from Pa. knows about cooking a Swamp Rat!

Heart Healthy 'Crock-Pot' Nutria

2 hind saddle portions of nutria meat
1 small onion, sliced thin
1 tomato, cut into big wedges
2 potatoes, sliced thin
2 carrots, sliced thin
8 Brussels sprouts
1/2 cup white wine
1 cup water
2 teaspoons chopped garlic
Salt and pepper to taste
1 cup demi-glace (optional)

Layer onion, tomato, potatoes, carrots and Brussels sprouts in crockpot. Season nutria with salt, pepper and garlic, and place nutria over vegetables. Add wine and water, set crockpot on low and let cook until meat is tender (approximately 1-1/2 hours). Garnish with vegetables and demi-glace. Makes four servings.

Leave it to you!

Ice Cream In A Bag Less Than 10 minutes

Here is what you will need to make homemade ice cream in a baggie:

2 Tablespoon sugar
1 cup half & half (or light cream)
1/2 tsp vanilla extract
1/2 cup coarse salt or table salt(I used canning salt)
ice
gallon-sized Ziploc bag
pint-sized Ziploc bag

Mix the sugar, half & half and vanilla extract together. Pour into a pint-sized Ziploc baggie. Make sure it seals tightly.

Now take the gallon-sized Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag and seal.

Make sure it is sealed tightly and start shaking. Shake for about 5 minutes (or 8 minutes if you use heavy cream.)

Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to quickly clean the salt off the baggie.

Open the baggie and pop in a spoon.

And fb hits another home run. Just the right amount for a snack.

We might have to try that when the grandkids are here!

Sounds good! I'm something of an ice cream fanatic anyway, so this may be a good thing to try.

Or maybe not, if you ask my Doc!

I'd have to throw some pineapple or bananas in the mix for flavor though.

Sounds like it's late-night snack time!

Nah, I'm at work!

Well, I just got a glass of iced tea, so I'll have to find something to accompany it. Maybe salsa and chips.

Sounds good! Bring mine on over, if you don't mind.

I would, but the General doesn't like for me to be out too late.

Just tell her to go to sleep. It's not too bad a drive.

Even Randy is too far to drive to this late!

5 Minute 4 Ingredient No Bake Cheesecake

Ingredients:
1 can of sweetened condensed milk
1 8 ounce tub of cool whip
1/3 cup of lemon or lime juice
1 8 ounce package of cream cheese.

Instructions:

Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust ( (I like to use a vanilla wafer crust instead of graham and I used an 8” cake pan. Recipe below.) ) or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.

Vanilla Wafer Crust
24-30 vanilla wafers depending on pan size
3 Tablespoons melted butter
Mix both ingredients until it sticks together. Punch onto sides of cake pan to resemble a crust.

Add-ons-Make it your own!

To make this recipe your own, there are several things you can add.

Oreo cookie crust. Incorporate a few of the cookies in to the batter, smashed of course. Top with a few whole or halved cookies as well.

Fresh strawberries, with or without glaze. I like to cut the strawberries up in to quarters and place in a zip-lock bag. Gently whacking the bag of berries on the counter a few times to start releasing the juices. A half an hour later, you have a no fuss, no extra sugar strawberry topping and glaze. Although a little vanilla in bag wouldn't hurt anything.

Key lime juice instead of regular. This will give you a tart cheesecake, more like a key lime bar if you lessen the cool whip content. About half is needed for recipe, although the more that is used, the lighter and fluffier the taste and texture will be

New way to serve potatoes, love it!!

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!!

Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat!!!!

Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars....This is soooo much HEALTHIER than those you buy at the store!! They contain a TON of stuff that is not good for you!!

Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.

Mini Tortilla Pizzas Quick and easy
Ingredients
3-4 Whole wheat wraps
1 (15 oz) Can pizza sauce
3/4 cup Shredded mozzarella cheese
1/4 cup Parmesan cheese
48 Mini turkey pepperonis (or 12 whole turkey pepperonis each cut into 4 even pieces)
1 tsp Basil/oregano mix or Italian seasoning
1/2 tsp Garlic powder
Pinch Sweetener (sugar/stevia/splenda)
Pinch Black pepper

Directions
Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
Start by laying each tortilla out individually on a flat surface, and use an empty can, cup, or cookie cutter to cut 3-4 medium circles out of each wrap. I used the empty pizza sauce can, which worked well! Press firmly enough, using a rocking motion, until it cuts through the wrap.
Press each wrap circle into muffin tin using your fingers.

Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!
Meanwhile, pour pizza sauce, parmesan cheese, and the spices into a medium sized bowl. Stir until everything is well combined.
Drop about 1-2 tbs of sauce in each wrap, this really varies according to how much sauce you like!
Divide mozzarella cheese evenly over each mini pizza.
Place 4 mini pepperoni’s on top of each pizza.
Bake in preheated oven for 12-15 minutes, or until cheese is melted and lightly browned.
Wait for pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease!
Serve warm and enjoy!

Grilled Balsamic Flank Steak
serves 4 ( 5 points)
Ingredients
¼ c. balsamic vinegar
1 T. Worcestershire sauce
2 tsp. dark brown sugar
1 garlic clove, minced
1 lb. flank steak
salt and pepper

Combine first four ingredients in a large ziplock bag. Add steak, turn to coat; marinate for 30 minutes at room temperature. Grill until desired doneness. Let stand, covered loosely with foil for 10 minutes, before cutting in thin strips against the grain.

Sloppy Joe Squares
What you'll need:
1 lb lean (at least 80%) ground beef (I say go with 93% or ground turkey)
1 can (15.5 oz) sloppy joe sauce
2 cans (12 oz each) crescent dinner rolls (fat free or reduced)
2 cups shredded Cheddar cheese (8 oz) (reduced or fat free)
1 tablespoon sesame seed
What you need to do:
1) Heat oven to 350°F.
2) In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
3) Stir in sauce. Heat to boiling, stirring occasionally.
4) Unroll 1 can of the dough; place in ungreased 13x9-inch (3-quart) glass baking dish. Press in bottom and 1/2 inch up sides of dish.
5) Spread beef mixture over dough; sprinkle with cheese. Unroll second can of dough; place over cheese.
6) Sprinkle with sesame seed.

Bake 30 to 35 minutes or until mixture is bubbly and dough is golden brown. Cut into squares to serve.
Makes 8 servings

Cracker Barrel Copycat Hashbrown Casserole recipe

Ingredients

2 lbs frozen hash browns
1/2 cup butter
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1 onion, peeled and chopped
2 cups grated cheddar cheese (separated into 1 1/2 cups and 1/2 cup portions)
salt and pepper to taste

Instructions

Preheat oven to 350°F
Spray an 9 x 13 baking dish with cooking spray.
Mix all the ingredients above, except for the 1/2 cup of cheddar cheese
Add mixture to the baking dish
Top with remaining 1/2 cup of cheddar cheese
Bake for 40 minutes or until golden brown

EASY HAM AND CHEESE BISCUITS
Ingredients

1/2 lb sliced deli ham
2 cups shredded cheese
2 tubes refrigerator biscuits (such as Grands)

Instructions

Flatten each biscuit until it's slightly larger than the bottom of a coffee mug. You can do this with your fingers or use an actual straight-sided coffee mug to roll them out.
Place approximately 1 tablespoon of shredded cheese in the middle of the dough circle.
Top the cheese with about 1 tablespoon of ham, or approximately one slice folded up.
Carefully bring up the sides of the dough around the filling and pinch them together to create a ball, enclosing the filling inside.
Place the ball, seam side down, on a greased tinfoil-lined baking sheet. Repeat with rest of biscuits and filling, placing the balls together on the baking sheet, with sides touching slightly.
Sprinkle lightly with cheese.
Bake at 350 for about 8 to 10 minutes, or until the tops are golden brown. Do not over bake.

Cheesy Scalloped Potato Casserole.

INGREDIENTS

1 1/2 cups powdered non-dairy creamer (found in the coffee aisle)
3 1/2 cups water
6 tablespoons butter, melted (1 minute in the microwave does the trick)
6 tablespoons flour
2 tablespoons dried minced onion
2 teaspoons salt
1 teaspoon black pepper
3/4 teaspoon paprika
6-8 large potatoes, peeled and sliced very thin
1 pound diced cooked ham
1 1/2 cups sharp cheddar cheese, shredded

DIRECTIONS

Pre-heat your oven to 350 degrees.
In a large sauce pan, off the heat combine powdered non-dairy creamer with water. Whisk until well combined.
Turn the heat on to medium heat and stir in butter and flour. Whisk vigorously to incorporate flour.
Add in dried minced onion, salt, pepper, and paprika. Bring the mixture to a boil and cook for 3-4 minutes, or until the sauce thickens up a bit. Remove from heat. Stir in ham.
Spray a 9×13 inch casserole dish with non-stick cooking spray.
Arrange half of the potatoes in the casserole dish. Pour half the sauce over the top of the potatoes. Add the remaining potatoes, and the rest of the sauce.
Top with cheese.
Cover the casserole with foil and bake for 1 hour and 10 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is all gooey and the potatoes are fork tender.
Remove the casserole from the oven and allow it to cool for about 20 minutes before serving. If you eat it right away, the sauce will be watery. Be patient and allow it to cool!

This thread sure make a body hungry!

I know! My partner just headed out to get us a milkshake from Cookout!

Good...now I don't feel so guilty about my ice cream!

4 Layer Pizza Dip
8 ounces Philadelphia cream cheese (room temperature)
1/2 cup sour cream
8 ounces finely shredded Italian cheese blend (divided)
14.5 ounce can diced tomatoes
1/4 teaspoon galic powder
1/4 teaspoon onion powder
1 tablespoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
12 slices pepperoni
4 slices cooked bacon, chopped (or 1/4 cup real bacon pieces)

Preheat oven to 350°.

In a blender combine tomatoes, garlic, onion, Italian seasoning, salt, and pepper. Blend until pureed. Set pizza sauce aside.

In a medium bowl, combine cream cheese, sour cream and 2 ounces of shredded cheese. Mix well until well combined.

BubbleCrumb Bacon Breakfast Bake

To make this Breakfast Casserole, you will nee the following ingredients:

3/4 – 1 bag TATER TOTS
salt and pepper to taste
1 small onion or 1/2 large onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 lb bacon crisp, crumbled
8 eggs
2 cups milk
3 cups cheddar jack or colby jack cheese, shredded

In a 9×13 casserole (like my WH Gramercy casserole)
add the TATER TOTS
salt to taste,
and pepper to taste.

Bake in a preheated 400 degree oven
until TATER TOTS are golden brown.

Remove from oven
and set aside.
Lower oven temp to 350.

In a mixing bowl, add 8 eggs,
2 cups milk,
and 3 cups shredded cheese. mix well an set aside.

In a frying pan, fry bacon until crisp, then crumble.

discard all bacon grease except 1 tablespoon for sauteing
the onion and peppers.

In the same fry pan as the bacon, saute the diced onion and peppers until soft.

Layer the onions and peppers on top of the pre cooked TATER TOTS.

Layer the bacon crumbles on top of the onions and peppers.

Pour the egg and cheese mixture over the bacon layer.

COVER with aluminum foil and bake in a pre heated
350 oven for 45 minutes. UNCOVER and bake for an
additional 30 minutes.

Try this quick way to make the best shrimp.

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste.

Bacon and Egg Cups:
Ingredients:
12 slices of bacon
8 eggs
finely shredded cheese (eyeball it)
pepper (eyeball it)
parsley (eyeball it)

Line your muffin pan with the bacon.

Crack your eggs...

Whisk together your eggs, pepper, cheese and parsley.

Fill your bacon cups with egg mixture.
About 3/4 of the way.

Bake the bacon egg cups for 30 to 35 min at 350 degrees or until the egg cups are golden brown and don't jiggle. Scoop them out and

Two Ingredient Lemon Bars

This is all you need:
1 box angel food cake mix( I use Betty Crocker)
2 cans lemon pie filling
I used two 21 oz cans of Comstock pie filling ( total of 42 oz)
Mix dry cake mix and cans of pie filling together in large bowl.
I just mixed it by hand...
Pour into greased 9 x 13&#8243; baking pan.
Bake at 350 degrees for 25 minutes or until top is starting to brown.
NOTE...Mine took the full 25 minutes to get done and did not brown on top at all :))
Cool on wire rack and sprinkle with powered sugar. It has a melt in your mouth spongy texture.

FRIED MOZZARELLA PEPPERONI EGG ROLLS!!!
12 pieces of string cheese
12 egg roll wrappers
36 slices of pepperoni
Oil for deep-frying
Marinara or pizza sauce

On top of an egg roll wrapper, place three pieces of pepperoni diagonally from corner to corner. Place a piece of string cheese on top. Fold corners over cheese. Fold bottom corner over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese and pepperoni.

In a skillet, heat oil to 375 degrees F. Fry sticks, a few at a time, for 30-60 seconds on each side until completely brown. Drain on paper towels. Serve with sauce.

Thanks for posting the recipes. My wife and I have tried a few and they were all great.

SKINNY BROCCOLI SALAD
(This recipe came from my Weight Watchers page of healthier recipes.)

2 stalk(s) uncooked broccoli, Chopped
1 head(s) (medium) uncooked cauliflower, Chopped
1/2 cup(s) sweet red pepper(s), Chopped
1/2 cup(s) green pepper(s), Chopped
1 large fresh tomato(es), chopped
1/2 large uncooked red onion(s), Chopped
1 item(s) (large) large canned ripe black olive(s), 1 cup chopped
1/2 cup(s) low-fat shredded cheddar cheese
1 1/2 cup(s) fat free Ranch dressing

Sweet Baby Ray's Crockpot Chicken

4-6 chicken breast
1 btl Sweet Baby Ray's sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

That sounds like a good-tasting one and easy to do also.

Maybe someday I'll write out a recipe for my lip smackin', taste-bud-tantalizing, mouth-wateringly good BBQ rub I use for my smoked meats....never been good with recipes. I just create.

Great on pork shoulder, ribs, brisket AND chicken.

for all your pit Q needs

Ingredients include:
- Brown sugar
- kosher salt
- black pepper
- cumin
- oregano
- MSG
- paprika
- turmeric
- cayenne pepper
- dry mustard
- celery seed/salt

That's about it...but it's all about the proportions...

Proportions are everything. Just the right combination get it done! Just like Chili. It's ALWAYS better the second day.

Randy, you're making your chili all wrong then my man

I probably am DT, but it works for me.

Whatever works!

FRIED CABBAGE WITH BACON AND ONION

1 lb bacon, finely chopped
1 medium onion, chopped
2 lbs cabbage, finely diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:

Fry bacon until crisp and well browned.

Drain and set aside.

Add chopped onion to the bacon grease and stir until translucent.

Add cabbage, pepper flakes, salt and pepper, stirring until all cabbage is coated.

Add the crumbled bacon bits and cover.

Cook over low heat until cabbage is tender

* I usually add 2 or 3 pinches of sugar while this is cooking, just helps bring out the flavor even more.

Easy Mexican Casserole
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

WOW!
NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
Boney App e tight.

Just cause EVERYONE loves bacon

BLT Dip
recipe found on Mamaw June's reicpes


Ingredients:
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste

Toasted bread rounds, crackers, or pita chips.

Directions:

Preheat oven to 350&#730;. Spray a 11&#8260;2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips

And fb scores another one.

CROCKPOT BEEF AND BROCCOLI


Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
½ cup soy sauce
1/3 cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)
Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

For all you single fellers out there, or those who just don't like to cook, I give you this labor saver from fb.

Complete Steak Dinner in CrockPot


Use a thick 3/4 inch steak
Pour a 1/2 cup A1 or Heinz 57 sauce over meat
cover with a layer of foil
add foil wrapped potatoes
and foil wrapped frozen corn cobs
cook on low for 6 hours
Full steak dinner any night of the week! This can also be done with thick pork chops or chicken breasts and BBQ sauce. The whole meal cooks in the slow cooker.

OK, this is SO sinful that I just had to post it.

Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting
Makes one bundt cake

Cream Cheese Filling:

• 1 (8-oz.) package cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Apple Cake Batter:

• 1 cup finely chopped pecans
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 3 large eggs, lightly beaten
• 3/4 cup canola oil



• 3/4 cup applesauce
• 1 teaspoon vanilla extract
• 3 cups peeled and finely chopped apples (about 1 1/2 lb.)

Caramel Pecan Frosting:

• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 cup pecan halves (garnish)


1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.

3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with pecans.

Roasted cabbage

INSANELY delicious, easy, inexpensive & healthy

1 tsp olive oil (5g)
2 tbsp real bacon bits (14g)
2 tbsp lemon juice
1 tbsp worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage
Preheat the oven (or the grill,) to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.



Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.

Cut the head in half on the core..



Then cut the halves in half again…



…to make quarters.



Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.



Wrap each wedge and bake for 20-30 minutes.



I say 20-30 becuase they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark. However, some like to cook them up to an hour for softer cabbage.



The wedges reheat wonderfull in the oven or the microwave!

Oven Baked Chicken fajita

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

BAKED CHEESE & BROCCOLI PATTIES
- yield: 8 broccoli patties


INGREDIENTS
2 teaspoons vegetable oil
2 cloves garlic - minced
1/2 onion - chopped
1 (12 ounce) bag frozen broccoli - defrosted
3/4 cup panko breadcrumbs
1/2 cup sharp light cheddar cheese
1/3 cup parmesan cheese
2 eggs - beaten (can use whites for healthier version)
salt/pepper

INSTRUCTIONS
Preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil.

Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender, set aside to cool.

Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl, add the onion and garlic and mix gently.

To the same bowl, add the panko, the cheeses, eggs, and salt/pepper to taste.

Mix together and form into patties, place on the prepared baking sheet.

Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

This recipe is great for diabetics, people with gluten allergies or people just trying to cut out carbs.

Instead of bread - make oppsie bread instead YUMMMMM

Will you have a hard time living without bread? Ooopsies are a good option. It’s a “bread” without carbs and can be eaten in a variety of ways.

Oopsies
6–8 depending on size.

3 eggs
100 grams (3.5 ounces) of cream cheese
a pinch of salt
½ teaspoon baking powder (can be excluded)

Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.

Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).

Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.

Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.

You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.

Taco Seasoning

Rachel Ray talked about how you should make your own taco seasoning because the stuff you buy in stores is full of sodium, preservatives, etc. This is just full of flavor. Simply spices!

1 T chili powder
1 T ground cumin
1 T garlic powder
1 T onion powder
1/4 - 1/2 T crushed red pepper

I Love these things!

Chocolate Oatmeal No Bake Cookies
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3 1/2 C Quick cooking Oats
2 tsp. Vanilla
Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

*Munkee*

Cookies 'n Cream Fudge

2 1/2 cups sugar
1/2 cup margarine or 1/2 cup butter
2/3 cup evaporated milk
2 cups marshmallow creme
8 ounces almond bark or 8 ounces vanilla candy coating, cut into pieces
1 teaspoon vanilla
12 Oreo cookies, broken into bite-size pieces

Directions:

1. Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil.
2. In large heavy duty saucepan, combine sugar, margarine, and milk.
3. Bring to a boil over medium heat, stirring constantly.
4. Continue boiling 3 minutes over medium heat, stirring constantly.
5. Remove from heat.
6. Add marshmallow creme, candy coating and vanilla; blend until smooth.
7. Pour half of mixture into foil-lined pan.
8. Sprinkle cookie pieces over entire surface.
9. Top with remaining mixture.
10. Cool to room temperature.
11. Refrigerate 1 to 2 hours or until set.
12. Remove fudge from pan by lifting foil; remove foil from fudge.
13. Using large knife, cut into squares.
14. Store in refrigerator.

Cheeseburger Soup

Ingredients:
1/2 pound ground beef (use 1 pound)
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup all purpose flour
16 oz of Velveeta processed cheese, cubed
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Yield 8 servings

Rotel Cups

Ingredients
1 can rotel tomatoes, drained (almost all the way)
1 bag bacon pieces
1 cup shredded swiss
1 cup mayo
3 pkg. phyllo pastry cups – thawed

Directions

Preheat oven to 350. Mix the first 4 ingredients and scoop evenly into the cups. Place on baking sheet and cook at 350 for 15 minutes.

**can add cooked cut up shrimp, scallops or pepperoni, hot ham, chicken, sausage

makes: 45 cups