The Down Range Forum
Member Section => Down Range Cafe => Topic started by: MinotBob on September 22, 2008, 03:45:04 PM
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While anxiously for MB's Horseradish pickle recipe, I thought it would be fun find out other favorite recipes.
This is one that I like when I go camping. Really simple and everyone gets the omelet that they want.
Omelet in a Bag
Ingredients:
Eggs
Favorite spices and Pepper Blend
Ham, Cheese, veggies and whatever else you like in your omelet
You'll also need quart-size ziplock freezer bags and a large pot of boiling water.
Break as many eggs in freezer bag as you like in your omelet. Add cheese, ham, mushrooms or whatever you desire. Shake in spices to season. Squish all together and boil for 12 minutes (low altitude) to 18 minutes (high altitude). You can boil 7 or 8 bags at a time, so this is great for camping or a large crowd.
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SEALED bags??
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SEALED bags??
Yup. Ziplock boilable bags.
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MinotBob, as much as I like new recipe's, I like new techniques, and yours as simple as it is, I have never thought about, and simple is always good. I will try your technique, truthfully it could work for cake like recipes too.
In honor of MB'S horse radish pickles, here is my favorite.
Habanero pickles. Purchase or jar your favorite dill pickle, drain half the juice into the blender or food processor, add 1 Habanero pepper and puree, the pepper should look like little flecks, add it back into the pickle jar and wait 2 weeks. I personally like 2 Haby's, but that depends on the heat in the pepper. If you make some sandwich slice type or hamburger type, it will dress up your sandwich or burger. The pickles should be refrigerated after this process.
M25's Teriyaki marinade/sauce, 1/2 teriyaki sauce, 1/2 unsulphered molasses, ( honey can substituted for molasses ) + spices you like, granulated garlic, onion powder, cayenne, salt etc... marinate beef, chicken or pork, and then use to baste as it grills, careful when grilling as the sugar in the molasses or honey will char or make it flame up big time.
Same recipe, different application, Hamburgers.
Take 1 - 2 pounds of ground meat, beef works great, but turkey or pork can work.
add 1 well beaten egg, and I like finely chopped peppers, bell is just fine, but I like a little more spice, so jalapeno, serrano, or even banana peppers is cool, finely chopped onions are good too, now add the teriyaki sauce to the meat, 3 table spoons for 1 pound, and 5 for 2 pounds, mix it really well by hand and cook as normal, basting it with the remainder of the sauce. If this doesn't put a smile on your guests face, they must be from Childress Texas, the most bland food loving place I've ever been to.
Last but not least. Hot sauce roast ( some common themes here ). So easy most won't try it, but a 12 year old can do this, I know.
Beef or pork roast, as long as it will fit in the crock pot or dutch oven.
1-2 cans or bottles of your favorite salsa, I like rotel, herdez, or Pace is ok, as long as is it is not sweet, no sugary type stuff.
Now sear the meat in a hot skillet, put into the crock pot or dutch oven, cover with the hot sauce and water just to cover, cook on low heat 250 degrees until you can take a fork and turn it in the meat. Done!!!!
Not quite, remove the meat, and use a blender of some sort and puree, the juices, ad roux, ( flour and water, or cornstarch and water, in a thick slather ) and make gravy from the juices.
Make some mashed taters and pour gravy over both meat and taters.
Much better than the effort it took.
Having the hot sauce roast tonight for supper.
Bon appetite
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While anxiously for MB's Horseradish pickle recipe, I thought it would be fun find out other favorite recipes.
This is one that I like when I go camping. Really simple and everyone gets the omelet that they want.
Omelet in a Bag
Ingredients:
Eggs
Favorite spices and Pepper Blend
Ham, Cheese, veggies and whatever else you like in your omelet
You'll also need quart-size ziplock freezer bags and a large pot of boiling water.
Break as many eggs in freezer bag as you like in your omelet. Add cheese, ham, mushrooms or whatever you desire. Shake in spices to season. Squish all together and boil for 12 minutes (low altitude) to 18 minutes (high altitude). You can boil 7 or 8 bags at a time, so this is great for camping or a large crowd.
I've used these a number of times with the Boy Scout troop - great breakfast, very little cleanup. Throw the cooked omelets inside half a pita for a little carbo loading.
BTW - use ONLY ziploc freezer bags - regular ones will melt.
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I'm hungry!
Talke some BIG shrimp (8- 12s). Shell them and stick it in part of a poblano pepper. Wrap a piece of geonoa salami around the pepper and stick it on a skewer. Do that a bunch more times, cook 'em on your grille, and DO NOT go to bed right after you eat them. You'll have very strange dreams.
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All right, here's an easy family favorite that I've modified a little over the years. It's quite simple and seems to satisfy almost everyone.
Italian beefy mac 'n cheese
Per box of Velveta shells and cheese add:
1/2 lb of meat (I prefer half ground beef and half sausage)
1/2-whole large yellow onion (depends on how well you like it, I use a whole)
2-3 cloves garlic
2/3 tsp dried basil
2/3 tsp dried oregano
salt n' pepper to taste
extra cheese (your choice) until your achieve desired level of constipation ;D
ice cold beer (somewhat optional) for the chef
The secret to creating the flavor that I strive for is to slowly caramelize the onions with a little salt first, then add in the garlic and meat. Add your spices when the meat first loses its pinkness then mix with the cooked mac and cheese. I like to use a mixture of extra cheeses, which ones just depends on my mood. If you really wanna be lazy, you can just mix in a jar of Ragu Cheddar sauce and it turns out nice also. Serve with some good crusty garlic bread and you can't go wrong. 8)
Swoop
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I COULD give you my red beans and rice recipe but I'd have to swear you all to secrecy. That's right, a d*mned yankee who cooks red beans and rice. You got a problem with that? :) It's so good that when I served it at a New Year's Eve party my mother-in-law said that was the only thing she wanted for Chistmas that year. 51 weeks later she got it and was so thrilled she asked for them for Christmas again.
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Take a big ol' pork butt (roast) , stick it in a big roaster, with salt, pepper, onions, and garlic. Pour about 2 or 3 cups of Mojo over it. Cover and put it in the oven at 300-325 for ohh, about 4 hours or so until it's falling apart into the juices.
Cook up some black beans and yellow rice. Dice up some onion.
Pull the pork apart into little pieces.
Put some rice on a plate, top with the pork (make sure you get juice as well), black beans and diced onions! YUM!
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Another one I like is the Rock Salt Roast. I have never ruined a roast cooking it this way. (how many women can say that)
I like a 5-6 lb Rolled Roast or Standing Rib Roast
Poke it full of holes with a fork and smother it with Worcester Sauce and wrap it in cheese cloth. Then add about 1 inch of rock salt to the bottom of a large cooking pot. Set the roast in the pot and completely cover it with Rock Salt even if you have to build up the sides of the pot. You want at least 1 inch of Rock Salt over the top of the roast.
Then cook it at 550 deg or as hot as your oven will get, for 20 minutes per pound.
Take it out of the oven and let it sit for 30 minutes as it will continue to cook. Then carefully dig it out and you have the juiciest roast you've ever eaten and it won't be salty. Generally it will come out Medium to Medium Rare. If you want it more done just let it sit on top of the stove for a little longer.
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Hey, my is a "DY" and she cooks red beans and rice for us!!!!!
Richard
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Hey, my is a "DY" and she cooks red beans and rice for us!!!!!
Richard
I forgot to get my recipe out today. I'll post it tomorrow if I can find it. There's a Popeye's chicken place 15 minutes down the road so I can buy theirs anytime and not spend half a day in the kitchen. I trade taste for convenience since it's just me and my mutt here, and he's not fussy.
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Sorry should have read "My wife is a DY"
Richard
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Made at my hunting camp every year.
Serves 8
Venison stew
2 cups red zinfandel wine
2 tablespoons tamato paste
3/4 cup water
2 ounces of liquid smoke
2 tablespoons olive oil
2 pounds venison cut into3/4 inch cubes
1/4 pound of chopped bacon
4 table spoons of chopped onions
2 table spoons of chopped garlic
1/2 cup of potatos
4 tablespoons flour
cook medium - high heat for 20 minutes then let simmer on low for 45 minutes
washed down with crown over the rocks!!
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I cant post any recipies.... Almost everything I cook is a secret family recipe that has been handed down.... I could tell you, but.... well, you know the rest.
I will share this:
Onion, celery, and carrot ARE the holy trinity!
Garlic is always nice too.
BAM!
(Accidental discharge, not an Emeril reference)
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I cant post any recipies.... Almost everything I cook is a secret family recipe that has been handed down.... I could tell you, but.... well, you know the rest.
I will share this:
Onion, celery, and carrot ARE the holy trinity!
Garlic is always nice too.
BAM!
(Accidental discharge, not an Emeril reference)
E.
They are the Holy Trinity! Can't cook without them ;D
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If you see me putting carrots and celery in ANYTHING, call the emergency wagon......just triple up on the onion...... ;D ;D ;D
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If you see me putting carrots and celery in ANYTHING, call the emergency wagon......just triple up on the onion...... ;D ;D ;D
Well, I try to use the Carrot and Celery to compliment the Onion.... having a ratio of twice as much Onion as carrot & celery
Also, if you havent tried using ground deer meat for tacos, its great! I like to sautee some onion and tomato and then brown the venison in that.
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When mixed 50/50 with ground beef, deer makes excellent spaghetti or meat loaf too.
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I cant post any recipies.... Almost everything I cook is a secret family recipe that has been handed down.... I could tell you, but.... well, you know the rest.
I will share this:
Onion, celery, and carrot ARE the holy trinity!
Garlic is always nice too.
BAM!
(Accidental discharge, not an Emeril reference)
Garlic is NOT "NICE"...........................It is MANDATORY!!!!!!!!!!!!! ;D
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Garlic is NOT "NICE"...........................It is MANDATORY!!!!!!!!!!!!! ;D
You are preaching to the choir, Haz. I'm Italian..... They put garlic in my baby bottle! ;D
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Okay guys.. One of my favorite subjects... And I am so proud of you who cook real food and enjoy doing it!
Time to brag........ ;)
I happen to be one of THE best cook in all of this county ( that's a fact) and I have taught my boys that forgotten art.
I do not take shortcuts..and I think you can cook anything and everything by scratch a whole lot cheaper than you can buy it pre-made.
( Not that I don't eat at Popeye's and all those wonderful places..I do.. and I love 'em... ) but I also love to cook the old fashioned way.
I process all of our wild game meat and use it as much as we can. We also butcher our own beef and hog every year.. so I know for a fact that it isn't full of crappy additives.
That said.. I can vouch first hand at the recipes that you all are posting. They are very very good.... ( Even though I HATE cooked carrots and celery ) I do use them on occasion when I cook for others.
I sometimes take a recipe from someone and add and take away and invent my own. I don't use measurements . I go by sight and feel.. ***SHUT UP HAZ :-X.. we are talking about cooking**** so when I post I will do my best to put in amounts. I have lots of recipes that are unique ...but I share them all. A good recipe that is really good..family secret or not... should be shared. Keep it a secret form your family until you die if you want.. but for the love of all that surrounds our taste buds..share it with us.. ***We won't tell*** :-X
This is a great thread.. keep those recipes coming guys.. I love it.
I'll post later some of my favorites that you all can make. ..
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A good recipe that is really good..family secret or not... should be shared. Keep it a secret form your family until you die if you want.. but for the love of all that surrounds our taste buds..share it with us.. ***We won't tell*** :-X
Honestly I cant..... I would be shunned from the family.
The problem is that I have access to a wealth of world class million dollar recipes that no one has yet to figure out how to make any money on. If someone else beat us to the punch on that, I would be literally kicked out of the family.
But here are the dishes that I will not share the recipes for:
Baked Ziti
Lasagna
Pizza Dough
Spaghetti sauce (or as we Italians like to call it, Gravy)
Chicken pasta (2 Kinds)
Fajitas
Potato Salad
Coleslaw
Pulled Pork BBQ
Cube Streak
Chicken Salad
Pimento Cheese
Chicken Pot Pie
Shrimp and Grits
Mac & Cheese
Steak Seasoning
Hawaiian Chicken
Beef Stroganoff
Creamed chicken
Several kinds of Salad Dressings
Several dips
And too many desserts to list
"NO SOUP FOR YOU!"
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Here's one we had last night...I save it for when I feel like the blood has just been flyin' through my arteries, unobstructed.
Take 6 to 8 boneless pork chops, about 3/4" thick.
Place in a large skillet with a 1/2 cup of water and 1/2 stick of melted butter.
Dust lightly with powdered garlic or mince a fresh clove of garlic (your choice)
Dust with powdered onion or use 1/2 a finely diced fresh onion.
Salt and Pepper also dusted lightly or to your normal taste (if you cook a lot, you know how much you like).
1 Tablespoon of Sweet Basil sprinkled lightly over chops.
1 Teaspoon of Cilantro sprinkled over chops.
Cook chops on med-high heat until starting to brown and then reduce heat, cover, and simmer until done.
While chops are simmering, cook a medium sized pot of rice (what you normally cook for a meal) until done (salt and butter to taste).
Remove chops from pan, but leave the grease/oil.
Mix 2 tablespoons of plain flour into a cup of cold water and stir until there are no lumps.
Pour into frying pan with the grease and stir until mixed thoroughly, now producing gravy.
Now, put the rice in a large crockpot.
Place the pork chops on top of the rice.
Pour the gravy mixture over the chops/rice and set on low for several hours to let the flavors mix into the rice.
Yum, Yum...Enjoy. :D
Also works with chicken, tenderloin, roast beef...etc.
If you don't have a crockpot, you can use a baking dish or roasting pan in the oven. Just cover and set the temp on low (200).
8)
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Oh my gosh Peg Leg.. That is one of my pork chop recipes that I also use... I use a stick of real butter and a big glob of bacon grease to fry them in.
I have used real cream (instead of water) to make the gravy too.. and that is really good also ..
I make hot buttermilk biscuits to go on the side..and you ae right.. It is awesome..
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Oh my gosh Peg Leg.. That is one of my pork chop recipes that I also use... I use a stick of real butter and a big glob of bacon grease to fry them in.
I have used real cream (instead of water) to make the gravy too.. and that is really good also ..
I make hot buttermilk biscuits to go on the side..and you ae right.. It is awesome..
This is one of our family's favorites.
My wife handles the biscuits (hers are better than mine) and I handle the cornbread (love cornbread and blackeyed peas).
People have been known to fight over her biscuits and homemade blackberry jelly.
Just goes to show you, no matter where you are in this great country, good people know good food... :D :D :D
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Old World Sauer-Braten
1-1/2 cup water total
1-1/4 cup cider vinegar total
2 large onions, sliced - divided
1 med lemon, sliced
15 whole cloves, divided
6 bay leaves, divided
6 whole peppercorns
2 tbsp sugar
2 tsp salt
1 beef sirlion tip roast or round roast, 3lb cut in half
1/4 tsp pepper
12 gingersnap cookies, crumbled
In a large resealable plastic bag combine 1 cup water, 1 cup apple cider vinegar, 1 sliced onion, 1 sliced lemon, 10 cloves, four bay leaves, 6 whole peppercorns, 2 tbsp sugar, and 2 tsp salt. Mix well. Add roast. Seal bag and turn to coat. Refrigerate at least overnight, turning occasionally.
Drain and discard marinade. Place roast in slow cooker, add pepper and 1/2 cup water, 1/4 cup vinegar, 1 sliced onion, 5 cloves, 2 bay leaves. Cover, cook on low 6-8 hrs or until meat is tender. Remove roast and keep warm. Discard bay leaves. Stir in gingersnaps, cover and cook on high 10-15 minutes or until thickened.
Slice roast and serve with gravy.
Sides: Egg noodles or spaetzle; pickled red cabbage or beets.
I also have a quicker recipe for sauerbraten available.
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"NO SOUP FOR YOU!"
Now you did it.
Soup Nazi's Indian Mulligatawney Soup (http://www.topsecretrecipes.com/recipedetail.asp?sessionid=&login=yes&id=93&agree=yes)
You're finished, Soup Nazi! NEXT!
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One more:
CRISPY GREEN BEAN FRIES
WITH WASABI CUCUMBER RANCH DIP
(TGI Friday's copycat recipe)
FOR THE WASABI CUCUMBER RANCH DIP:
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumbers, peeled, seeded, minced
1 tablespoon milk
1 1/2 teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon wasabi powder
1/8 teaspoon salt
1 pinch cayenne pepper
FOR THE GREEN BEANS:
1 egg, beaten
1 cup milk
4 cups vegetable broth or chicken broth
6 to 8 ounces fresh green beans
1 cup flour
1 cup plain breadcrumbs or seasoned dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening or vegetable oil (for frying)
TO PREPARE THE DIP:
Combine dip ingredients in blender. Blend until smooth. Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.
TO PREPARE THE BEANS:
Place beans in the broth. Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process.
Mix beaten egg with milk in a shallow bowl. Measure 1 cup of flour into another shallow bowl. Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.
Take a handful of beans out of the water and shake off excess liquid. Coat the beans with the flour, shaking to remove excess flour. Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture. Place the beans on a plate until all are coated.
Heat the shortening or oil to 350 degrees F in a heavy skillet (or use deep fryer). Use enough to cover the beans, about 1 1/2 inches. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.
TO SERVE:
Place on a large platter and serve with the wasabi cucumber ranch dip.
Servings: 4
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Here is a rice recipe that is delicious. Every time I take it anywhere I get ask for the recipe..It is easy to make.
I'll try to figure out "measurements.. "
( double /triple if cooking for a crowd)
1 box Uncle Bens Long Grain White & Wild Rice Original
(Cook as Box Says)
*in a large skillet* mix together and saute:
1/2 stick of butter or margarine
1/4 cup fine chopped green onion ( add part of the green tops too)
1/4 cup fine chopped green pepper
1/2 cup sliced fresh mushrooms ( optional)
Dump in the cooked rice
*add*
1/2 pint of Half & half
1/2# Velvetta Cheese
Bake 30 minutes uncovered at 350 degrees. Let set about 5 minutes before serving.
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Venison Ladykiller Steaks
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Venison Backstrap
Worcestershire Sauce
McCormick (I think) Steak Seasoning Grinder
Dried Cranberries
Dr. Pepper
Reduce Dr. Pepper & Cranberries over medium heat for sauce.
Marinade backstrap (butterflied to preferred thickness) with Worcestershire and Steak Season at least overnight. Grill medium to medium-rare.
Pour sauce over steaks.
A nice salad to go with steaks is baby spinach, almonds, dried cranberries and a poppyseed salad dressing.
Stupid simple! ;D
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That reciiepe gets you laid?
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Thank you for all of the receipes...I'll be home this weekend at nights and will have something to do now. I had to take a weekend off without gigs...my liver went and got a restraining order against me. I'm not allowed within 200 feet of it.
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Haha...no, but it is impressive!
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Baked Cheese Grits
(Marshal'ette H)
A bunch of bacon..fried crisp.and crumbled
Keep and use:
1/4 cup of bacon grease
4 cups water
1 teaspoon salt
1 cup quick grits (not instant)
1 egg
American cheese .( I use equivalent of about 8-12 slices) *individual taste*
*Do not use Velvetta*
Mix this in the grits while warm so it will melt.
1 heaping cup grated cheddar cheese
Mix 1/4 cup bacon grease, water, and salt in a heavy saucepan over medium heat.
When mixture comes to a simmering boil, add the grits, stirring until thoroughly combined.
Cover and cook the grits at a simmer, stirring frequently, until they are thickened.( about 15 minutes.)
Then whisk together egg, and stir into the cooked grits.
Add the Bacon and the American cheese and stir until melted.
Pour mixture into a really well buttered ( I use bacon grease) dish.
Sprinkle all over the top with the grated Cheddar cheese
Do not cover.
Bake until set, about 30-40 minutes.
Remove from the oven and let stand about 5 minutes before serving.
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BEER BREAD!! !! ;D ;D
YUMMMMMM!!
easy,
preheat oven to 375 degrees
3 cups self risiing flour
3 tbsp granulated sugar,
1 12 oz. can BEER.... ;)
it works best with warm beer, mix everything quick and put in oven for about 1 hr.
top should almost be hard, thump on it and and when it sounds hollow it should be done.
this stuff is great :)
Oh yeah did I mention, BEER!
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I never got a recipe for it but probably the best venison dish I ever had was Venison Stroganoff over noodles. I guess you could use any beef stroganoff recipe substituting venison for beef. It would be great over rice too IMO.
I HATE cooking but I'm good at it which sucks because I know what I'm missing. When I have a recipe I may follow it to the letter or I may just start dumping things in the pot. Both methods work well and I've made some awesome soups, among other things, without any recipes. For spices I look in the cupboard and think "that sounds good" and pick as many as I'm in the mood for. A lot of the time I end up adding a can of something or some frozen vegetables to something else, but I avoid any real cooking whenever possible. Most of the time cooking for one person isn't worth it.
The last time I was camping I put some canned vegetables in the cooler. The next day when one of the cooks was fixing the main course for dinner I drained the water from 1 can of whole kernal corn and mixed in 2 cans of 3 bean salad, as simple as 1-2-3, and stirred occasionally to get the corn marinated. The corn added crispness to the beans and it was really good. Everyone liked it but they were skeptical about cold corn before they tasted it. It was something new for me too. Sometimes I just think, what would happen if I mixed **** with *****? Most of the time it's good like that was, or like chocolate and peanut butter. Whether I cook or just nuke stuff I manage to combine two or more things into something different. I don't like eating the same thing over and over, so if I have a lot of something the leftovers may get covered with salsa or melted cheese or both. I can get several meals from a huge family sized entree and each one is different.
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Here's a quick and simple sausage dip that everyone around here loves.
Take 1 lb. of ground sausage (we use Jimmy Dean mild, or our own homegrown smoked sausage)
1 can of Rotel
1 package of Philly Cream Cheese
Brown the sausage in a skillet (make sure it is chopped up into small pieces since sausage tends to clump into chunks).
Stir in Rotel.
Stir in cream cheese until thoroughly mixed.
Serve as a dip with your choice of chips......we use tortilla chips.
Goes great with BEER.
8)
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Here's a quick and simple sausage dip that everyone around here loves.
Take 1 lb. of ground sausage (we use Jimmy Dean mild, or our own homegrown smoked sausage)
1 can of Rotel
1 package of Philly Cream Cheese
Brown the sausage in a skillet (make sure it is chopped up into small pieces since sausage tends to clump into chunks).
Stir in Rotel.
Stir in cream cheese until thoroughly mixed.
Serve as a dip with your choice of chips......we use tortilla chips.
Goes great with BEER.
8)
Is there something that doesn't? (http://www.clicksmilies.com/s1106/fragend/confused-smiley-013.gif)
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Is there something that doesn't? (http://www.clicksmilies.com/s1106/fragend/confused-smiley-013.gif)
How about ugly women???? ;D
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How about ugly women???? ;D
Once beer gets involved, there are no ugly women.
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My dad always told me to stay away from Tequila and Redheads.... And NEVER MIX THE TWO!
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How about ugly women???? ;D
BEERHelping the ugly get laid since 1852 ;D
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Is there something that doesn't? (http://www.clicksmilies.com/s1106/fragend/confused-smiley-013.gif)
Ice cream. When my army room-mate got hold of me this year he says, remember the time you made a beer float 25 years ago? As if I could forget. ;D But it was American beer and tasted like fizzy water, since we were used to drinking gallons a day of German dark beer. Since it tasted like soda water I filled a 1 liter mug with ice cream and beer and had a float. I drank it and kept it down but didn't like it. I still can't stand American beer but keep looking for one that tastes good. If you ever plan on drinking American beer again don't ever try a really good beer. You'll be spoiled for life.
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BEERHelping the ugly get laid since 1852 ;D
Beer has probably been around 9,000 years but the records are really sketchy up until 6,000 years ago. It's hard to imagine beer not getting anyone laid for 6,000-9,000 years then all of a sudden in 1852 it works. :)
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Baked Cheese Grits
(Marshal'ette H)
A bunch of bacon..fried crisp.and crumbled
Keep and use:
1/4 cup of bacon grease
4 cups water
1 teaspoon salt
1 cup quick grits (not instant)
1 egg
American cheese .( I use equivalent of about 8-12 slices) *individual taste*
*Do not use Velvetta*
Mix this in the grits while warm so it will melt.
1 heaping cup grated cheddar cheese
Mix 1/4 cup bacon grease, water, and salt in a heavy saucepan over medium heat.
When mixture comes to a simmering boil, add the grits, stirring until thoroughly combined.
Cover and cook the grits at a simmer, stirring frequently, until they are thickened.( about 15 minutes.)
Then whisk together egg, and stir into the cooked grits.
Add the Bacon and the American cheese and stir until melted.
Pour mixture into a really well buttered ( I use bacon grease) dish.
Sprinkle all over the top with the grated Cheddar cheese
Do not cover.
Bake until set, about 30-40 minutes.
Remove from the oven and let stand about 5 minutes before serving.
M'ette,
This sounds like a good one!!
Marshal is a lucky man.
Your a great cook
love guns
hunt
fish
camp
what a lucky guy!
O and very easy on the eyes ;D
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Beer has probably been around 9,000 years but the records are really sketchy up until 6,000 years ago. It's hard to imagine beer not getting anyone laid for 6,000-9,000 years then all of a sudden in 1852 it works. :)
Don't f..k with dis my bumper sticker >:(
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Don't f..k with dis my bumper sticker >:(
You can get one printed that says 7,000 B.C. on it if that makes you feel better. ;D
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Once beer gets involved, there are no ugly women.
That is entirely dependent on the position of the light switch..........
I've never been able to drink that much beer...... ;D ;D ;D ;D
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Whenever someone says they've never been drunk enough to __________ I probably have been. I drank so much beer I got REALLY stupid, and I wasn't just run out of town. I was orderd to leave Europe by the CINC-USAEUR, Commander In Chief - United States Army Europe, and not allowed back for four years. I'm not saying why, but alcohol was involved. MASSIVE amounts of alcohol. Hey, I was off-duty. :) How many people do you know who've been kicked off an entire continent and told not to come back? Not one of my proudest moments, to be sure, but probably not the worst thing I've done drunk either.
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Whenever someone says they've never been drunk enough to __________ I probably have been. I drank so much beer I got REALLY stupid, and I wasn't just run out of town. I was orderd to leave Europe by the CINC-USAEUR, Commander In Chief - United States Army Europe, and not allowed back for four years. I'm not saying why, but alcohol was involved. MASSIVE amounts of alcohol. Hey, I was off-duty. :) How many people do you know who've been kicked off an entire continent and told not to come back? Not one of my proudest moments, to be sure, but probably not the worst thing I've done drunk either.
One question...Were pickled eggs involved? ;D
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Whenever someone says they've never been drunk enough to __________ I probably have been. I drank so much beer I got REALLY stupid, and I wasn't just run out of town. I was orderd to leave Europe by the CINC-USAEUR, Commander In Chief - United States Army Europe, and not allowed back for four years. I'm not saying why, but alcohol was involved. MASSIVE amounts of alcohol. Hey, I was off-duty. :) How many people do you know who've been kicked off an entire continent and told not to come back? Not one of my proudest moments, to be sure, but probably not the worst thing I've done drunk either.
Been there............long story.
Jumbo, we need to have a beer together sometime!
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One question...Were pickled eggs involved? ;D
No. Just a pickled Frank. ;) That unpasturied German beer is still alive and can affect your mind in strange ways. When 4 people split a (50 liter, 13.2 gallon?) keg of dark beer every weekend it REALLY has an effect.
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No. Just a pickled Frank. ;) That unpasturied German beer is still alive and can affect your mind in strange ways. When 4 people split a (50 liter, 13.2 gallon?) keg of dark beer every weekend it REALLY has an effect.
Quantity may have had an effect too..... ;D
Me and 4 friends emptied a 15 gallon keg of Michelob (a long time ago).
It had an effect........blaaaaaaahhhhhh........brahhhhhhh..ack..ack..blahhhhhhhhh.
Now I just drink Bourbon....of the Wild Turkey variety.......but in limited swilling quantities....... ;D
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Frank's Yankee Cajun Red Beans and Rice 8)
I finally dug this recipe out last night. It's one of the best things I ever made. I got the recipe off a jar of Randall Pinto beans and modified it a little bit. For example it said to use 1/4 teaspoon of Tabasco and I use 1 tablespoon. 12 times as much, and it's still not hot. I'll give my measurements after the original measurements. I like to round things off to a whole vegetable. One time I got green onions on sale 3/$1 so I used all 3 bunches. If you get a really salty ham DO NOT add ANY salt. If you get a HoneyBaked Ham use a whole teaspoonful. If you aren't sure use 1/2 teaspoon of salt. Don't be afraid to experiment. If you like black pepper you could double it next time. Use Cajun Andouille sausage instead of ham, or half of each if you want too. I've tried all 3 ways and like it. If you can't find Cajun sausage some other kind might work too. If you can't find pinto beans or red beans in a jar, prepare some dry beans the night before. If you have too much chicken broth, cook the rice in it.
Cajun Red Beans and Rice
Makes 8 to 10 servings, so double it if you plan on sharing. :)
1 48 oz. jar Randall Pinto Beans
5 Tablespoons butter or margarine
1 Cup chopped onion (or a whole yellow or white onion)
1 Cup (or 3 bunches) chopped green onions, divided in two
1/2 Cup chopped green pepper (or use the whole thing)
1 Teaspoon finely minced garlic
1 Teaspoon salt (OR LESS)
1/2 Teaspoon black pepper
2 Bay leaves
1/4 Teaspoon dried basil
1/4 Teaspoon Tabasco red pepper sauce (Yeah right. 1 Tablespoon)
3 Cups chicken broth (Or 2 cans, 14.5 oz. each)
3 Cups cubed smoked ham (It's better diced than cubed)
6 to 8 Cups freshly cooked long grain rice (Or a whole bag)
In a large pot melt margarine, add onion, 1/2 of the green onions, green pepper, and garlic. Stir frequently, cook about 5 minutes until soft. Add chicken broth, pinto beans, salt, pepper, bay leaves, basil, Tabasco, and smoked ham. Simmer at least 30 to 45 minutes, stirring frequently. At the end of the cooking period, mash some of the softest beans against the sides of the pan to form a thick sauce for the mixture. Better yet, take out the bay leaves and use a whisk or beater to make a little "gravy". It should taste somewhat salty and spicy by itself. The rice balances it out. If you put it in the fridge overnight the spices will marry and taste even better, but who are we kidding? No one can wait to try it. To serve, place cooked rice in individual serving bowls, top with bean mixture and garnish with chopped green onions. Enjoy.
This is a good recipe to make ahead and reheat for serving at a later time. The leftovers are friggin' awesome. I believe this would freeze very well and when you thaw it out you could put it over fresh cooked rice and top with fresh chopped green onion. I have CRS so I'm not sure if I did that or not. I'm fairly sure I did. Maybe I'll try it when I go camping next summer. I don't own a food processor so it takes me a long time to chop everything up and cook it. The best way for people with families may be to get a couple of helpers with sharp knives. They have diced and cubed ham in some grocery stores if you want to use that, but better ham makes a better mixture.
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Been there............long story.
Jumbo, we need to have a beer together sometime!
Make it a Jim Beam and ______ instead, and you've got a deal. Sometimes I mix America's first soft drink, barrel aged Vernors ginger ale, with my barrel aged Bourbon. The wood makes it good. :) Sometimes I mix it with Coke or RC, and sometimes 7-Up. I mix Sunkist orange soda with Jim Beam and call it a SunBeam, and I mix it with Dr. Pepper and call it Dr. Beam. The only thing I found that tasted bad with it was orange juice, which made me want to spit. It surprised me since I liked it mixed with orange soda.
So far I haven't tried this recipe:
Three Wise Men
Jim Beam Bourbon whiskey
Jack Daniel's Tennessee whiskey
Johnnie Walker Scotch whisky
Combine ingredients in equal parts, straight up or on the rocks.
I'm getting thirsty and have to go pour myself a glassful of Rum and Coke, or Jim Beam and ______ . ;)
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Make it a Jim Beam and ______ instead, and you've got a deal. The only thing I found that tasted bad with it was orange juice, which made me want to spit.
I mixed Malibu rum with Sunny D one time. I called it Rrrrraaaalllpphh!!! ;D
Swoop
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I mixed Malibu rum with Sunny D one time. I called it Rrrrraaaalllpphh!!! ;D
Swoop
I refuse to drink Sunny D after I read that one of the ingredients is used to degrease car engines and clean concrete floors.
Material Safety Data Sheet
Sodium hexametaphosphate MSDS
Section 1: Chemical Product and Company Identification
Product Name: Sodium hexametaphosphate
Catalog Codes: SLS2209
CAS#: 10124-56-8 or 68915-31-1
RTECS: OY3675000
TSCA: TSCA 8(b) inventory: Sodium hexametaphosphate
CI#: Not available.
Synonym: Calgon, HMP, Medi-Calgon, SHMP; Sodium
Polyphosphates; Glassy; Sodium Polymetaphosphate;
Sodium phosphate glass; Polyphosphoric Acids, sodium salts
Chemical Name: Metaphosphoric Acid, hexasodium salt
Chemical Formula: (NaPO3)n or (NaPO3)*6 or O18-P6.6Na
Contact Information:
Sciencelab.com, Inc.
14025 Smith Rd.
Houston, Texas 77396
US Sales: 1-800-901-7247
International Sales: 1-281-441-4400
Order Online: ScienceLab.com
CHEMTREC (24HR Emergency Telephone), call:
1-800-424-9300
International CHEMTREC, call: 1-703-527-3887
For non-emergency assistance, call: 1-281-441-4400
Section 2: Composition and Information on Ingredients
Composition:
Name CAS # % by Weight
Sodium hexametaphosphate 10124-56-8 or 100
68915-31-1
Toxicological Data on Ingredients: Sodium hexametaphosphate: ORAL (LD50): Acute: 6200 mg/kg [Rat]. 4320 mg/kg
[Mouse]. 3053 mg/kg [Rat].
Section 3: Hazards Identification
Potential Acute Health Effects:
Hazardous in case of eye contact (irritant), of ingestion. Slightly hazardous in case of skin contact (irritant,
sensitizer), of inhalation.
Potential Chronic Health Effects:
CARCINOGENIC EFFECTS: Not available.
MUTAGENIC EFFECTS: Not available.
TERATOGENIC EFFECTS: Not available.
DEVELOPMENTAL TOXICITY: Not available.
Repeated or prolonged exposure is not known to aggravate medical condition.
Section 4: First Aid Measures
Eye Contact:
Check for and remove any contact lenses. In case of contact, immediately flush eyes with plenty of water for at
least 15 minutes. Cold water may be used. Get medical attention.
Skin Contact:
Wash with soap and water. Cover the irritated skin with an emollient. Get medical attention if irritation develops.
Cold water may be used.
Serious Skin Contact: Not available.
Inhalation:
If inhaled, remove to fresh air. If not breathing, give artificial respiration. If breathing is difficult, give oxygen. Get
medical attention.
Serious Inhalation: Not available.
Ingestion:
Do NOT induce vomiting unless directed to do so by medical personnel. Never give anything by mouth to an
unconscious person. Loosen tight clothing such as a collar, tie, belt or waistband. Get medical attention if
symptoms appear.
Serious Ingestion: Not available.
Section 5: Fire and Explosion Data
Flammability of the Product: Non-flammable.
Auto-Ignition Temperature: Not applicable.
Flash Points: Not applicable.
Flammable Limits: Not applicable.
Products of Combustion: Not available.
Fire Hazards in Presence of Various Substances: Not applicable.
Explosion Hazards in Presence of Various Substances:
Risks of explosion of the product in presence of mechanical impact: Not available.
Risks of explosion of the product in presence of static discharge: Not available.
Fire Fighting Media and Instructions: Not applicable.
Special Remarks on Fire Hazards:
When heated to decomposition it emits highly toxic fumes of ohosphoxides and Na2O.
Behavior in a fire: It may melt with loss of steam.
Special Remarks on Explosion Hazards: Not available.
Section 6: Accidental Release Measures
Small Spill:
Use appropriate tools to put the spilled solid in a convenient waste disposal container. Finish cleaning by
spreading water on the contaminated surface and dispose of according to local and regional authority
requirements.
Large Spill:
Use a shovel to put the material into a convenient waste disposal container. Finish cleaning by spreading water
on the contaminated surface and allow to evacuate through the sanitary system.
Section 7: Handling and Storage
Precautions:
Do not ingest. Do not breathe dust. Avoid contact with eyes. Wear suitable protective clothing. If ingested, seek
medical advice immediately and show the container or the label. Keep away from incompatibles such as oxidizing
agents, acids.
Storage: Keep container tightly closed. Keep container in a cool, well-ventilated area.
Section 8: Exposure Controls/Personal Protection
Engineering Controls:
Use process enclosures, local exhaust ventilation, or other engineering controls to keep airborne levels below
recommended exposure limits. If user operations generate dust, fume or mist, use ventilation to keep exposure to
airborne contaminants below the exposure limit.
Personal Protection:
Splash goggles. Lab coat. Dust respirator. Be sure to use an approved/certified respirator or equivalent.
Gloves.
Personal Protection in Case of a Large Spill:
Splash goggles. Full suit. Dust respirator. Boots. Gloves. A self contained breathing apparatus should be used
to avoid inhalation of the product. Suggested protective clothing might not be sufficient; consult a specialist
BEFORE handling this product.
Exposure Limits: Not available.
Section 9: Physical and Chemical Properties
Physical state and appearance: Solid. (Crystals solid.)
Odor: Odorless.
Taste: Not available.
Molecular Weight: (101.96)*6 or 611.52 g/mole
Color: White.
pH (1% soln/water): 7 [Neutral.]
Boiling Point: 1500°C (2732°F)
Melting Point: 550°C (1022°F)
Critical Temperature: Not available.
Specific Gravity: Density: 1.25 (Water = 1)
Vapor Pressure: Not applicable.
Vapor Density: Not available.
Volatility: Not available.
Odor Threshold: Not available.
Water/Oil Dist. Coeff.: Not available.
Ionicity (in Water): Not available.
Dispersion Properties: See solubility in water.
Solubility:
Easily soluble in cold water, hot water.
Soluble in water, but it dissolves slowly.
Depolymerizes in aqueous solutions to form sodium trimetaphosphate and sodium orthophosphates.
Insoluble in organic solvents.
Section 10: Stability and Reactivity Data
Stability: The product is stable.
Instability Temperature: Not available.
Conditions of Instability: Incompatible materials
Incompatibility with various substances: Reactive with oxidizing agents.
Corrosivity: Slightly corrosive in presence of steel.
Special Remarks on Reactivity: Hygroscopic; keep container tightly closed.
Special Remarks on Corrosivity: Not available.
Polymerization: Will not occur.
Section 11: Toxicological Information
Routes of Entry: Inhalation. Ingestion.
Toxicity to Animals: Acute oral toxicity (LD50): 3053 mg/kg [Rat].
Chronic Effects on Humans: Not available.
Other Toxic Effects on Humans:
Hazardous in case of ingestion.
Slightly hazardous in case of skin contact (irritant, sensitizer), of inhalation.
Special Remarks on Toxicity to Animals: Not available.
Special Remarks on Chronic Effects on Humans: Not available.
Special Remarks on other Toxic Effects on Humans:
Potential Health Effects:
Skin: May cause skin irritation.
Eyes: Causes eye irritation.
Inhalation: May cause respiratory tract irritation. Symptoms may include coughing and shortness of breath.
Ingestion: Phosphates are slowly and incompletely absorbed when ingested, and seldom result in systemic
effects. However, such effects have occurred. May cause gastrointestinal tract irritation with nausea, vomiting,
and diarrhea. May affect behavior/central nervous system/peripherial nervous system (somnolence, convulsions,
lethargy, flaccid paralysis), urinary system (kidneys- renal failure, acute tubular necrosis). It may also cause heart
disturbances (fall in blood pressure, slow pulse) and blood chemistry effects (reduction of serum level of calcium).
The toxicity of phosphates is because of their ability to sequester calcium. Systemic metabolic acidosis may
result as this material is believed to be hydrolyzed to ortho phosphates when ingested (before absorption). Tetany
may also occur as a result of reduction in serum level of ionic calcium.
Section 12: Ecological Information
Ecotoxicity: Not available.
BOD5 and COD: Not available.
Products of Biodegradation:
Possibly hazardous short term degradation products are not likely. However, long term degradation products may
arise.
Toxicity of the Products of Biodegradation: The product itself and its products of degradation are not toxic.
Special Remarks on the Products of Biodegradation: Not available.
Section 13: Disposal Considerations
Waste Disposal:
Waste must be disposed of in accordance with federal, state and local environmental
control regulations.
Section 14: Transport Information
DOT Classification: Not a DOT controlled material (United States).
Identification: Not applicable.
Special Provisions for Transport: Not applicable.
Section 15: Other Regulatory Information
Federal and State Regulations:
Pennsylvania RTK: Sodium hexametaphosphate
Massachusetts RTK: Sodium hexametaphosphate
New Jersey: Sodium hexametaphosphate
TSCA 8(b) inventory: Sodium hexametaphosphate
Other Regulations: EINECS: This product is on the European Inventory of Existing Commercial Chemical Substances.
Other Classifications:
WHMIS (Canada): Not controlled under WHMIS (Canada).
DSCL (EEC):
R36- Irritating to eyes.
S24/25- Avoid contact with skin and eyes.
S36/37/39- Wear suitable protective clothing,
gloves and eye/face protection.
S45- In case of accident or if you feel unwell,
seek medical advice immediately (show the
label where possible).
HMIS (U.S.A.):
Health Hazard: 2
Fire Hazard: 0
Reactivity: 0
Personal Protection: E
National Fire Protection Association (U.S.A.):
Health: 2
Flammability: 0
Reactivity: 0
Specific hazard:
Protective Equipment:
Gloves.
Lab coat.
Dust respirator. Be sure to use an
approved/certified respirator or
equivalent.
Splash goggles.
Section 16: Other Information
References: -Hawley, G.G.. The Condensed Chemical Dictionary, 11e ed., New York N.Y., Van Nostrand Reinold, 1987.
Other Special Considerations: Not available.
Created: 10/09/2005 06:32 PM
Last Updated: 10/09/2005 06:32 PM
The information above is believed to be accurate and represents the best information currently available to us. However, we
make no warranty of merchantability or any other warranty, express or implied, with respect to such information, and we
assume no liability resulting from its use. Users should make their own investigations to determine the suitability of the
information for their particular purposes. In no event shall ScienceLab.com be liable for any claims, losses, or damages of any
third party or for lost profits or any special, indirect, incidental, consequential or exemplary damages, howsoever arising, even
if ScienceLab.com has been advised of the possibility of such damages.
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yay for chemiicals in food... you would be amazed at whats in the food you eat. You would also be amazed at how many things work very well has engine degreasers.
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Almost any citrus-based liquid can be used for some form of de-greaser......they are bad on tooth enamel too....or so I've heard.
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Sunny D was on a list of 10 foods you should never eat. Most food doesn't have Sodium Hexametaphosphate in it, but this stuff does. The label says CONTAINS 5% JUICE. The other 95% isn't so good for you. I wouldn't call that a citrus based liquid.
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Sunny D was on a list of 10 foods you should never eat. Most food doesn't have Sodium Hexametaphosphate in it, but this stuff does. The label says CONTAINS 5% JUICE. The other 95% isn't so good for you. I wouldn't call that a citrus based liquid.
Good point about it being 'citrus-based'........ ;)
That being said, I never liked the crap anyway.
Kinda' like drinkin' "Orange-Clean" or "Purple Stuff"...very caustic... :o :o
;D ;D
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Since this is a recipe thread, and I learned most of my cooking style from my Grandmother, I thought this was apt here:
History of the Apron
I don't think our kids know what an apron is.
The principal use of Grandma's apron was to protect the dress underneath, but along with that, it served as a potholder for removing hot pans from the oven.
It was wonderful for drying childrens tears and, on occasion, was even used for cleaning out dirty ears.
From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.
When company came, those aprons were ideal hiding places for shy kids.
And when the weather was cold, grandma wrapped it around her arms.
Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.
Chips and kindling wood were brought into the kitchen in that apron.
From the garden, it carried all sorts of vegetables.
After the peas had been shelled, it carried out the hulls.
In the fall, the apron was used to bring in apples that had fallen from the trees.
When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.
When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men knew it was time to come in from the fields to dinner.
It will be a long time before someone invents something that will replace that 'old-time apron' that served so many purposes.
Send this to those who would know (and love) the story about Grandma's aprons.
REMEMBER:
Grandma used to set her hot baked apple pies on the window sill to cool.
Her granddaughters set theirs on the window sill to thaw.
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Good point about it being 'citrus-based'........ ;)
That being said, I never liked the crap anyway.
Kinda' like drinkin' "Orange-Clean" or "Purple Stuff"...very caustic... :o :o
;D ;D
I have it on good authority that if you are careful when you purchase the frozen lime aid a Hazaritta could be considered citrus based ;D Let's see ... dairy group - cheese dip, meat group - bar-ba-qued brats, cereal group - chips for the cheese sauce, veggies - onion rings or if someone says it has to be green go with fried broccoli (anything is good in hot oil), and now a reason to have a Hazaritta for breakfast ;D Now there is a balanced diet ;D
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I have it on good authority that if you are careful when you purchase the frozen lime aid a Hazaritta could be considered citrus based ;D Let's see ... dairy group - cheese dip, meat group - bar-ba-qued brats, cereal group - chips for the cheese sauce, veggies - onion rings or if someone says it has to be green go with fried broccoli (anything is good in hot oil), and now a reason to have a Hazaritta for breakfast ;D Now there is a balanced diet ;D
If ya want green try fried Okra!
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Tough getting okra up here, but I will have to look.
Last night I had an urge for some red meat, but the wife is hounding me about my habits. I decided buffalo would be good ... is it only me or do buffalo wings taste chicken???
Seriously though, she hounded me out of brats, so I deep fried wings and coated in hot butter sauce:
Melt two sticks of butter; mince a quarter cup of onion and four cloves of garlic as fine as you can get it; slow cook the onion and garlic in the butter until the onion is clear (I put a couple large pieces of onion in to judge this, because the stuff for the sauce is like a paste); add a bottle of hot sauce (I like Louisiana or Franks); pour over fried wings and toss. If you want more heat, I use cajon spices to taste.
Cajon spices are great on popcorn as well. However, I have found that that fine ground ceyan pepper can get the sneezer going if you don't have enough butter to keep it from floating off.
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Tough getting okra up here, but I will have to look.
Last night I had an urge for some red meat, but the wife is hounding me about my habits. I decided buffalo would be good ... is it only me or do buffalo wings taste chicken???
Seriously though, she hounded me out of brats, so I deep fried wings and coated in hot butter sauce:
Melt two sticks of butter; mince a quarter cup of onion and four cloves of garlic as fine as you can get it; slow cook the onion and garlic in the butter until the onion is clear (I put a couple large pieces of onion in to judge this, because the stuff for the sauce is like a paste); add a bottle of hot sauce (I like Louisiana or Franks); pour over fried wings and toss. If you want more heat, I use cajon spices to taste.
Cajon spices are great on popcorn as well. However, I have found that that fine ground ceyan pepper can get the sneezer going if you don't have enough butter to keep it from floating off.
Butter cuts the heat. Make two smaller servings of sauce, one with the butter and one without and you'll see what I mean. ;)
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But what I'm I going to coat my arteries with then ???
I've learned that, but the butter does add a flavor that can't be beat. And with the added spices you can boost the heat to what anyone likes.
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I use lots of real butter and "some" Franks Hot Sauce..and make it mild.
cause I don't particularly like to catch the toilet paper on fire the next day. :o
((Another story.. not a pretty ending... :-\ ))
;D
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And it burns, burns, burns... that burnin' ring of fire. :'(
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I use lots of real butter and "some" Franks Hot Sauce..and make it mild.
cause I don't particularly like to catch the toilet paper on fire the next day. :o
((Another story.. not a pretty ending... :-\ ))
;D
Just eat all the HOT STUFF you want...then follow with ice cream and sit on the toilet and pray for the ice cream..... ;D ;D ;D ;D
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Fa la la la laaaaaaaaaa la la la la........'tis the season....to gain weight........
Wife's in the kitchen making home-made candies and treats for the upcoming Christmas season...... yum yum yum........pecan puffs, coconut drops, chocolate covered pretzels, peanut butter drops.......gaining weight just thinking about it........
:D :D :D :D :D :D
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Pecan Tassies
1 - 3oz cream cheese
1/2 cup butter
1 - cup flour
1 egg
3/4 cup brown sugar
1tsp. vanilla
dash salt
2/3 cup broken pecans
soften cream cheese & butter & blend with flour then chill
mix egg - brown sugar - butter - vanilla
temp 325 for 25 mins
makes 2 doz.
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Pecan Tassies
1 - 3oz cream cheese
1/2 cup butter
1 - cup flour
1 egg
3/4 cup brown sugar
1tsp. vanilla
dash salt
2/3 cup broken pecans
soften cream cheese & butter & blend with flour then chill
mix egg - brown sugar - butter - vanilla
temp 325 for 25 mins
makes 2 doz.
Pecan Tassies? Innit what exotic dancers wear? Who knew they had cream cheese in them?
Seriously, you're going to make me Fatterman.
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Egg Nog
1/5 Applejack
1/4 cup of 151 Rum
Grated Nutmeg and cinnamon to taste
Use gallon jug
put in alcohol - nutmeg - cinnamon
fill up with Egg Nog and shake the heck out of it!!! ;D
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Jeff Foxworthy's Chili Recipe
"Take all the hot shit you can find, put it in a pot and cook it for a long damn time!" ;D
-
Anyone have a good boiled peanut recipe?
I have been gorging on these lately and want to try my hand at coming up with my own recipe.
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Anyone have a good boiled peanut recipe?
I have been gorging on these lately and want to try my hand at coming up with my own recipe.
This is from Paula Deen. If a Georgia girl doesn't know how to do them, who does? Personally, I buy mine from a Mexican guy who owns a farmers market. He uses a big crock pot for his, and at $2.50, I've never felt the need to try it myself, but I have gotten some good recipies from Paula.
Ingredients
2 to 3 pounds fresh green peanuts
1 1/2 cups salt
Directions
Put the peanuts and the salt in a large stockpot. Cover completely with water. Bring to a boil and simmer for at least 1 hour and up to 3 hours. To check whether they are done, pull 1 or 2 peanuts out of the pot and crack them open. When they are soft, they are done. If they are still slightly crunchy, they are not done yet, If they are not salty enough, leave them in the salted water and turn off the heat. When they are done, drain and serve immediately.
Good luck
FQ13
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Roasted Red Pepper & Artichoke Tart.
Tarragon, Asian Chile Sauce, Heavy Cream,
Cheese, Monterrey Jack, and lots of it, with stacks of Roasted Red Peppers, & artichoke hearts.
Don't laugh, it's not a quiche, but it was fun to watch my wife and her two daughters fight over the last of it.... 8)
Oh, Baby Back Ribs,
DO NOT PAR BOIL.
Salt Pepper, Apple Cider Vinegar. Cover in foil and bake for 3 hours at 250-275, than add Bone Suckin' Sauce, grill low heat 10-15 minutes, basting and flipping.
They will fall off the bone better than any restaurant, and have them begging for more.
Don't even get me started on Florida Ceviche, or rod bending grouper.
My Mojo Clams are totally addictive, and Cowboy eggs for breakfast when camping feed Boy Scout Troops like nobody;s business.
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bugger did not see this thread
I will need to dig up a few favs ;D ;D
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Kangaroo Fillets with Quick Mustard Sauce
3/4 cup cream
2 tbl chopped green shallots
2 tbl whole-grain mustard
Salt to taste
Olive oil as needed
1 1/8 lb kangaroo loin fillets
Method :
Prepare the sauce first. Place the cream, shallots and mustard in a pan, bring to the boil gently and simmer for 1 minute. Season to taste.
Heat the oil in a frying pan and cook the fillets over a high heat for about 2 minutes, turning once. Transfer to a warmed plate and place into a warm oven to rest for a further 2 minutes.
Slice the fillets and serve with the hot sauce, baby potatoes and snow peas or beans.
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Kangaroo Burgers
Ingredients :
400 gm Kangaroo Mince
1 x Egg
1/2 cup breadcrumbs
1 sm bunch fresh herbs
1 x Onion 2 clv garlic
100 ml Tomato sauce
20 ml Worcestershire sauce
Salt & Pepper
1 x Zucchini
1 x Chilli (optional)
Method :
1. Chop onion, chilli, herbs and garlic finely.
2.Grate Zucchini, add all ingredients into a clean bowl.
3. Mix well. Chill in fridge for 1 hour.
4. Portion into shape and size you require.
5. Chill or cook.
Use mince as you would any other meat mince. It can be used for burgers, meatballs, pasta sauces and savouries. This mince has no added fat, therefore you can add your own flavours and binders and still keep it a healthy meat for you and your family.
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Char-grilled beef salad
INGREDIENTS
500g beef rump steak
¼ cup (60ml) fish sauce
¼ cup (60ml) lime juice
3 lebanese cucumbers (390g), seeded, sliced thinly
4 fresh small red thai chillies, sliced thinly
8 green onions, sliced thinly
250g cherry tomatoes, quartered
1 cup loosely packed fresh vietnamese mint leaves
1 cup loosely packed fresh coriander leaves
1 tablespoon grated palm sugar
1 tablespoon soy sauce
1 clove garlic, crushed
METHOD
Combine beef with 2 tablespoons of the fish sauce and 1 tablespoon of the juice in large bowl; cover, refrigerate 3 hours or overnight.
Drain beef; discard marinade. Cook beef on heated, oiled grill plate (or grill or barbecue) until browned and cooked as desired. Cover beef, stand 5 minutes; slice thinly.
Meanwhile, combine cucumber, chilli, onion, tomato and herbs in large bowl. Combine remaining fish sauce and remaining juice with sugar, soy sauce and garlic in screw-top jar; shake well.
Add beef and dressing to salad; toss gently.
tips
Substitute brown sugar for the palm sugar, if desired. The salad dressing can be made a day ahead and kept, covered, in the refrigerator
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Now if I could just figure out where to get some Kangaroo ;D
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Now if I could just figure out where to get some Kangaroo ;D
ZOO? They might get a little pissy about you shooting their Kangaroo's but the "Fish ina barrel" comes to mind...
Even at that Kangaroo is a little hard to come by in Iowa.. I think we might have to settle for tame wallabee
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ZOO? They might get a little pissy about you shooting their Kangaroo's but the "Fish ina barrel" comes to mind...
Even at that Kangaroo is a little hard to come by in Iowa.. I think we might have to settle for tame wallabee
Don't shoot 'em....just lure 'em over to the fence with some popcorn and knock 'em in the noggin with a ball peen hammer...........
OR............
Go here......... http://www.marxfoods.com/products/Kangaroo
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Don't shoot 'em....just lure 'em over to the fence with some popcorn and knock 'em in the noggin with a ball peen hammer...........
OR............
Go here......... http://www.marxfoods.com/products/Kangaroo
WOW PEG!!!
I think the $15 to get into the zoo and take my chances would be better.. I would however really like to try it.. It looks delicious and probably really lean
J
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$16 a pound.
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WOW PEG!!!
I think the $15 to get into the zoo and take my chances would be better.. I would however really like to try it.. It looks delicious and probably really lean
J
But when I go to the zoo it cost me more than most folks............I'm so big and ugly, I have to buy two tickets.........
one to get in..............and one to get back out again.
:o
8)
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Now if I could just figure out where to get some Kangaroo ;D
It tastes just like Iguana, come down here and shoot as many as you want.
FQ13
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Iguana sounds interesting? Do you really need to shoot them? They don't seem like a threatening or fast spiecies that you need to shoot at? But if you insist.. I'll gladly drive down with whatever armorment that is necessary. Again willing to try anything that is meat. Just don't care for North American Wild Game. (ie Deer and duck mostly) Also would like to try alligator.
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They can move pretty darn quick and a .22 will do the job.
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Iguana sounds interesting? Do you really need to shoot them? They don't seem like a threatening or fast spiecies that you need to shoot at? But if you insist.. I'll gladly drive down with whatever armorment that is necessary. Again willing to try anything that is meat. Just don't care for North American Wild Game. (ie Deer and duck mostly) Also would like to try alligator.
Never had duck that tasted worth a damn.
Gator tail is good eat'n.
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Never had duck that tasted worth a damn.
Gator tail is good eat'n.
Same here, except for Wood Duck. When slow simmered in a skillet with gravy and onions it cooks up nice and tender with great flavor.
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You always have those friends that try and say "You haven't had _________ the way I make it" I usually run at that point. Especially if it is deer or duck. Goose.. close but I have had a good goose ONCE.
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You always have those friends that try and say "You haven't had _________ the way I make it" I usually run at that point. Especially if it is deer or duck. Goose.. close but I have had a good goose ONCE.
goose makes great jerky :P
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Iguana hunting would be fun...... dont know if I could bring myself to eat it, however
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How about ugly women???? ;D
No such thing if you drink enough beer. ;D
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Kangaroo is good. Alligator is like fishy pork but rather testy. Duck is greasy and nasty. It is carp with wings.
Bison absolutely rocks and really lean. Along with antelope, elk and deer.
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Been there............long story.
Jumbo, we need to have a beer together sometime!
I'm there with you. In fact, I'll buy the first round. Mine has something to do with an unattended highway patrol car, but I can't say anymore...............not 100% sure the statute of limitations has expired.
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I'm there with you. In fact, I'll buy the first round. Mine has something to do with an unattended highway patrol car, but I can't say anymore...............not 100% sure the statute of limitations has expired.
Ya know, if we all ever get together it's gonna be a LOOOOONG night and a hurtin' next day. ;)
(but I'm up for it anyway! ;D )
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Never had duck that tasted worth a damn.
Try placing a mixture of brown sugar, maple syrup, lemon juice, and a little butter between the meat and skin of the duck. Surround your bird with a mix of frozen assorted berries, a little brown sugar, and either slow gin or Capt. Morgan's. Baste with the berry juice as it bakes. The liquid should reduce enough to use as a sauce, but if not, you can always us a little arrowroot or cornstarch. I'm not much of a duck fan either, the exception being when the quacker is prepared in this manner.
Swoop
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Ya know, if we all ever get together it's gonna be a LOOOOONG night and a hurtin' next day. ;)
(but I'm up for it anyway! ;D )
There'll be plenty of time for sleep when we're dead. ;D
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Try placing a mixture of brown sugar, maple syrup, lemon juice, and a little butter between the meat and skin of the duck. Surround your bird with a mix of frozen assorted berries, a little brown sugar, and either slow gin or Capt. Morgan's. Baste with the berry juice as it bakes. The liquid should reduce enough to use as a sauce, but if not, you can always us a little arrowroot or cornstarch. I'm not much of a duck fan either, the exception being when the quacker is prepared in this manner.
Swoop
Hey Swoop, homemade jelly works well in this situation also.
Man, I'm gettin' hungry.
8)
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Seems to me I've seen kangaroo jerky available. Buffalo is good.
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Right now I got some Hot Sausage for sammiches cookin.
Brown up some hot sausage (don't worry about cooking through, just brown 'em) (big links like brats) place to the side,
Slice onions, green pepper, garlic, into pan to brown (just a bit). Place all of that in a big enough pan or pot. Add tomatoe product (crushed, diced, whatever), some red wine, mushrooms and chilie peppers (jalapinos, poblanos, whatever), salt, pepper and let simmer for at least one hour (or to thickness disired).
Eat as a sammich on a roll or put it in a bow,l fork hunks of sausage and 'stuff' into yer pie hole and dip yer bread.
YUM!
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Right now I got some Hot Sausage for sammiches cookin.
Brown up some hot sausage (don't worry about cooking through, just brown 'em) (big links like brats) place to the side,
Slice onions, green pepper, garlic, into pan to brown (just a bit). Place all of that in a big enough pan or pot. Add tomatoe product (crushed, diced, whatever), some red wine, mushrooms and chilie peppers (jalapinos, poblanos, whatever), salt, pepper and let simmer for at least one hour (or to thickness disired).
Eat as a sammich on a roll or put it in a bow,l fork hunks of sausage and 'stuff' into yer pie hole and dip yer bread.
YUM!
What time should I be there? ;D
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What time should I be there? ;D
From Sioux City to St. Pete? I'd say about 25 hours.....don't stop to pee! ;D
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What time should I be there? ;D
C'mon down, Brother. There will be left overs and it's always better the 2nd day! ;)
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C'mon down, Brother. There will be left overs and it's always better the 2nd day! ;)
You'll be surprised one of these days when I show up at your door. ;D
Of course I WILL announce myself and stand off to the side of the door......just to be safe. ;D ;D ;D ;D
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You'll be surprised one of these days when I show up at your door. ;D
Of course I WILL announce myself and stand off to the side of the door......just to be safe. ;D ;D ;D ;D
Welcome any time, my friend.
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Now if I could just figure out where to get some Kangaroo ;D
Call Pathfinder ... I understand Jackalope and Kangaroo are close cousins ;D
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goose makes great jerky :P
For resoling boots maybe :P
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There'll be plenty of time for sleep when we're dead. ;D
Did I hear someone ask for a box ... er ... ah ... bed ;D
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Kangaroo is good excellent. Alligator is like fishy pork but rather testy. Duck is greasy and nasty. It is carp with wings.
Bison absolutely rocks and really lean. Along with antelope, elk and deer.
also Roo is very good for you
no fat, or cholesterol
is it easy for you guys to get it over there, caus we have tooo many over here ;)
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also Roo is very good for you
no fat, or cholesterol
is it easy for you guys to get it over there, caus we have tooo many over here ;)
McDonalds used buy their "hamburg" from Australia, but stopped when the public found out that the supplier was shipping Roo instead of beef, I liked the the Rooburgers better. ;D
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Did I hear someone ask for a box ... er ... ah ... bed ;D
Down boy!! Is business so slow that you have to drum it up? I figured people were dying to do business with you. ;D
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I like simple.
Pot roast:
In a bowl, mix 1 packet each of Good Seaons Italian dressing mix, Brown gravy mix and Hidden Valley Ranch mix.
Take your roast and pack the dry mix all over it (make sure you use it all).
Throw the roast in a crock pot with 1/4 cup water and some carrots (you could add potatoes also but I prefer to make mashed on the side)
Cook on low for 8hrs. It will fall apart it's so tender. If you want you can make gravy out of the drippings.
Pepperoni Dip:
On top of the stove melt together 1 brick cream cheese and 1 can cream of celery soup.
Take about 5-6 inches of pepperoni stick and grind it up in a food processor. Mix that in with the other stuff.
Cook on low for a little bit until the peppeoni is well incorporated into the mix.
Serve warm with whatever crackers you like.
Be careful, it's addictive...............and you might get heartburn. ;)
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This is a recipe that I often make to take to our card club potlucks. I have NEVER had any leftovers to bring home! ;D
Reuben Dip
Mix 1 - 16 ounce jar of drained sauerkraut, 1 - 8 ounce package of softened cream cheese, 2 cups of shredded Swiss cheese
2 cups of shredded cooked corned beef and 1/4 cup thousand island dressing in a crockpot and heat it on high for 45 minutes, or just until it's hot and the cheese is melted.
Serve it with bite-size slices of black or rye bread.
I'm getting hungry just thinking about it!!
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One of my fav's
Mexican Cornbread
2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
2.In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
3.In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
4.Bake for 30 to 35 minutes until center is set and top is golden brown.
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Has anyone seen the famous Michael Bane pickled horseradish recipe from last year?
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Ingredients:
1 whole camel, medium size
1 whole lamb, large size
20 whole chicken, medium size
60 eggs
12 kg rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nut
110 gallons water
5 lbs black pepper
salt
Directions:
Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts.
Serves a friendly crowd of 80-100.
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Has anyone seen the famous Michael Bane pickled horseradish recipe from last year?
NO!
He's holding out on us! >:(
C'mon, MB.....give!
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From Sioux City to St. Pete? I'd say about 25 hours.....don't stop to pee! ;D
More than 25. It is 24 from Burlington, Ia to Lakeland..(me driving quite fast, but safely) and SC is 7.5 hrs the wrong direction to FL.
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More than 25. It is 24 from Burlington, Ia to Lakeland..(me driving quite fast, but safely) and SC is 7.5 hrs the wrong direction to FL.
I'd say you are correct, sir. Except that Sioux City is the wrong direction from damn near ANYwhere. lol
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More than 25. It is 24 from Burlington, Ia to Lakeland..(me driving quite fast, but safely) and SC is 7.5 hrs the wrong direction to FL.
1593 miles. Truck miles and only takes 29 hours (in a truck) so 24 hours should do it. ;)
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1593 miles. Truck miles and only takes 29 hours (in a truck) so 24 hours should do it. ;)
Like I said.....no pee stops allowed..... ;D
I did 1000 miles in a little over 14 hours once....wasn't fun but I was young and dumb!
1600 in 24 or 25 hours with a cathater and diaper, no problem! ;D ;D
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Simple Party Wings:
I generally use frozen, unseasoned party wings that come in a 5 lb bag, but fresh wings work great too.
Lay wings out in a shallow pan or plate and dust lightly with Lowery's Seasoned Salt.
Fry in a deep fryer until done, a good golden brown.
Melt two sticks of real butter and add a 1/2 cup of Louisiana Hot Sauce or Texas Pete's Hot sauce (either works) in a bowl.
Place the cooked wings (while still hot from frying) into the bowl, cover with lid and shake.
remove wings and place on a paper towel covered plate, or eat 'em right out of the bowl.
Serve with plenty of cold beer.
***If you want them hotter, dust with red pepper before frying.
***If you don't like hot sauce, marinate them over night in Italian Dressing, in a large bowl or zip-loc bag, and then fry them.
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1593 miles. Truck miles and only takes 29 hours (in a truck) so 24 hours should do it. ;)
Add an hour to get to Sioux City from here.
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Has anyone seen the famous Michael Bane pickled horseradish recipe from last year?
NO!
He's holding out on us! >:(
C'mon, MB.....give!
Did a search and all I could find was this thread with no recipe:
http://www.downrange.tv/forum/index.php?topic=3420.0
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Oh yeah. Horseradish pickles. I was thinking pickled horseradish and wondered who would eat chunks of horseradish, pickeled or otherwise. Until we hear back I'll stick with peppered pickles.
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Did a search and all I could find was thus thread with no recipe:
http://www.downrange.tv/forum/index.php?topic=3420.0
That's why we're ranting and raving >:(
That thread was started because he had promised it on a thread about pickled eggs >:(
I don't know if it is a deeply guarded family secret or his lawyer has advised him not to make it public ???
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That's why we're ranting and raving >:(
That thread was started because he had promised it on a thread about pickled eggs >:(
I don't know if it is a deeply guarded family secret or his lawyer has advised him not to make it public ???
Maybe they sucked. He has blogged a couple times about being really sick.
As I remember he posted somewhere about opening them, then he disappeared from forum and blog for a couple days.
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PegLeg, you liked peppered pickles, have you tried my recipe, Guaranteed to please, if you like hot and hotter. Very easy.
2 habanero peppers
1 jar favorite dill pickles.
Pour half the pickle juice into the blender or food processor, add 1 pepper for hot, 2 peppers for really hot, puree, and pour the mixture back into the pickle jar. refrigerate and eat in a week, great taste and easy.
Warning: Don't eat by themselves unless you are a pepperhead, have food nearby to add to your palate, when the heat hits, it will be intense, and flavorful depending on your favorite pickle. I tried these in a Martini, and the heat was too extreme to put out with iced Gin.
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OK here's the salsa...
One 12 to 14 oz ( I forget) can of stewed tomatoes (not diced)
Chiles of your choice I use pickled ones (jalapenos, serrano or habenero) 2 for mild, 4 or 5 for medium and a habenero for hot
1/2 of white, yellow or red onion chopped
Fresh cilantro (about the width of your little finger) of the bunch but ONLY the leaves
Add few of the pickled carrots in the can
Garlic salt to taste.
Squeeze whole tomatoes and toss into blender and and in juice, chop chilies tossing in with the carrots, onion and cilantro leaves.
Blend for approx. 30 secs.
This will last in the fridge for about 2 weeks but taking care it will also get hotter as the chilies ferment.
Good on eggs, cooked meat, baked potatoes or anything else you can think of besides chips! Enjoy ;D
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Bambi Burgers:
1 lb. of venison
3 patties of Jimmy Dean sausage
1 egg
Lowry's seasoning salt
1 Sleeve of Ritz crackers ground
Pepper
Worcestershire Sauce
Mix it all in a bowl. Form Bambi burgers. Place on the grill. Once finished top with a slice of cheese and add preferred condiments. Add a six pack of Coor's Light for drink and enjoy.
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Florida Style White Bean Chicken Chile
This a lighter, and more refreshing chile (due to the lime and cilantro) and ideal for warm weather. I came up with this as way to use the boiled chicken after I made chcken stock. I've included that recipe as well.
Chile
2 cans cannoli beans drained and rinced
1 can corn drained and rinced (preferably green giant picked sweet)
1 28oz can crushed tomatoes
1 large onion finely chopped
4 cloves garlic minced
4 serranos minced (add or subtract)
1 tsp +/- ancho or other purechile powder (NOT regular chile powder as it has cumin in it nor chipotle as it doesn't go with the other flavors)
2-3 limes quartered
1/2 bunch cilantro finely chopped
1-3 cups chicken stock
2-3 cups cooked shredded chicken
sour cream for serving (this is a key ingredient, use plain yogurt if you prefer)
In large pot heat 1-2 tbs oil over medium heat
add onions, and cook until transluscent 5 min
add peppers, 1-2 min
add garlic 1-2 min
add beans, corn, tomatoes and 1-2 cups of stock (depending on your pan size)
bring to boil while stirring
reduce to a simmer, add chile powder, cover and let fester for 45 min, stirring occasionally
add the chicken while stirring, in batches (don't add too much as it cooks apart and can dominate the dish, just eyeball it)
add more stock if necessary
cook for an additional 30 minutes adding stock if required. Also taste to see if additional chile powder, or dashes of hot sauce are reguired, I prefer crystal for this as it is cheap and relatively mild (hence more forgiving)
remove lid and squeeze in 1/2 to one limes juice, depending on juiciness let cook 5-10 min
Serve in a bowl with cilantro, a squeeze of lime juice and a dolop of sour cream
Chicken Stock
There is zero excuse not to make your own, do it once and you will never go back to the boxed stuff. It takes no prep time and can do its thing while you do anything else and it freezes for months.
Tools
Two large Pots, 12quart prefered, or one pot and one large stainless mixing bowl cheap at Wally world, one large fine mesh stainer, a bunch of those zip lock freezer boxes
4-5 pounds of chicken, I use wings because they're a bit less greasy, but use whatever part you want
1 large onion coarsley chopped (8 pieces will do)
2 large carrotts coarsley chopped
2 celery stalks coarsley chopped
2 bay leaves
5 whole peppercorns
3-4 sprigs Italian parsley
1 garlic clove whole
Dump ingredients in pot (chicken on top)
cover with water
bring to almost a full boil
reduce heat to a simmer and cover
let simmer for 3-4 hours
strain at least twice, the last strain should ideally, but not necessarily, be with cheesecloth covering the strainer. The stuff is cheaper than dirt and available in any grocery store. If you don't want to mess with it, its ok, it just improves the clarity of the stock and is worth the $0.30 in my view
Let cool Either put it on a bakers rack or in an ice water bath in the sink (preferred)
When cool, ladle into boxes and freeze
Note: DO NOT SALT YOUR STOCK The reason is that if you do and use it in a recipe where the stock reduces, it will make the dish too salty, add salt as you use it.
PS Don't worry about skimming off the fat. When it freezes, this will be on top in a thin yellow layer. Just scape it off with a spoon.
FQ13
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FQ you do have a fine recipe for chicken stock, but corn and beans in chile, chili, Noooooooooooooooo. Call it chicken with chiles, con maiz, y frijoles blancos. And I'm sure it is good, but chili needs to remain pure, NO BEANS, or extras, that is what you add afterward, if your bent that way, cheese to boot. Chili was born in Texas, and cook offs will leave you bleeding if you add anything other than meat, chicken chili, is allowed, but beans or anything that can be seen,like beans or carrots is an automatic last place. Make your dish your way, but don't call it CHILI.
I will Pm my personal never bad and 2 thumbs up chili, recipe. A little work but worth it, even if you add beans. :o
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FQ you do have a fine recipe for chicken stock, but corn and beans in chile, chili, Noooooooooooooooo. Call it chicken with chiles, con maiz, y frijoles blancos. And I'm sure it is good, but chili needs to remain pure, NO BEANS, or extras, that is what you add afterward, if your bent that way, cheese to boot. Chili was born in Texas, and cook offs will leave you bleeding if you add anything other than meat, chicken chili, is allowed, but beans or anything that can be seen,like beans or carrots is an automatic last place. Make your dish your way, but don't call it CHILI.
I will Pm my personal never bad and 2 thumbs up chili, recipe. A little work but worth it, even if you add beans. :o
Hey I look forward to the recipe, but post it too. As far as no beans, I'm with you for beef chile. My favorite is at the La Kiva bar in Terlingua, it took me two orders of tortillas and three Shiners to get through a bowl, but damn it was good. The funy thing about it was that wile I was eating, outside this stray kitten came up, jumped on the table, and licked the bowls when we were done. Thats one tough cat, but I wouldn't want to change the litterbox! Chicken chile on the other hand, is, as they, a whole other animal . As long as you don't serve it over spaghetti, I'm good ;D
FQ13
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;D ;D ;D ;D recipe to follow 8)
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Excellent chili in Texas. Years ago I was at a chili cook off in Luckenbach Texas. Really good time and really great chili. The two I remember included Rattlesnake Chili and the Have a Ball Chili. The Rattlesnake Chili had snake meat and a whole cleaned rattle snake in the pot. The Have a Ball Chili was made with rocky mountain oysters with fried oysters on the side.. The various cooking teams had all kinds of themes. One team had chili corn bread, corn bread with chilis baked in, and it was hot. When you ate some and your mouth was burning they'ld ask you if you wanted a "shot" of Tequila and then squirt you in the face with squirt guns filled with Tequila. You had no choice but to open your mouth and indulge. It was a big party atmosphere. Emmlou Harris was there, and Gary P. Nunn played at the dance that night. Met and partied with Jerry Jeff Walkers wife. Some how ended up being the bouncer and ticket taker at the door that night It was a fantastic time.
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Excellent chili in Texas. Years ago I was at a chili cook off in Luckenbach Texas. Really good time and really great chili. The two I remember included Rattlesnake Chili and the Have a Ball Chili. The Rattlesnake Chili had snake meat and a whole cleaned rattle snake in the pot. The Have a Ball Chili was made with rocky mountain oysters with fried oysters on the side.. The various cooking teams had all kinds of themes. One team had chili corn bread, corn bread with chilis baked in, and it was hot. When you ate some and your mouth was burning they'ld ask you if you wanted a "shot" of Tequila and then squirt you in the face with squirt guns filled with Tequila. You had no choice but to open your mouth and indulge. It was a big party atmosphere. Emmlou Harris was there, and Gary P. Nunn played at the dance that night. Met and partied with Jerry Jeff Walkers wife. Some how ended up being the bouncer and ticket taker at the door that night It was a fantastic time.
Here is my go to chili recipe, always works, I studied all the recipes, and what I came away with is, seasonings at different time, don't set it and forget it, make 3 dumps at least, and the sason goya, mexican spice packet that does have msg.
Dixie's Championship Recipe, No matter what you think, this is supposed to be Bess Trumans recipe, Presedential don't you know, but it is good every time.
Gray 3 pounds of cubed beef chuck tender (or chili grind) in 1 TBSP Crisco
Add
1 Can - 8 oz Hunt's Tomato Sauce
1/2 Can - 14-1/2 oz can Swanson Chicken Broth
1/2 tsp - Cayenne Pepper
2 tsp - Wylers Chicken Instant Bouillon
1 tbsp - Pendery's Fort Worth Light Chili Powder
2 - Serrano Pepper (seeded)
1 Can - 14-1/2 oz Swanson Beef Broth
1-1/2 tbsp - Onion Powder
2 tsp - Wyler Beef Instant Bouillon
1 tsp - Pendery's Cumin
Bring to a boil and cook for about 1 hour (depends on whether you are using cubed or ground meat). Remove the peppers and add the following:
3/4 tsp - Pendery's White Pepper
1 Packet - Sazon Goya
1/4 tsp - Salt
3 tbsp - Gunpowder Foods Texas Red Chili Powder
1 tsp - Garlic Powder
1 tbsp - Pendery's Cumin
2 tbsp - Pendery's Fort Worth Light Chili Powder
Adjust liquid with remainder of chicken broth or water. Cover and cook for 30 minutes. Add the following:
1/4 tsp - Brown Sugar
1 tbsp - Pendery's Fort Worth Light Chili Powder
1/4 tsp - Gunpowder Foods Hot Stuff
1 tsp - Pendery's Cumin
Reduce heat and simmer/cook for 10 to 15 minutes. Adjust chili final taste for salt and front and back heat.
Feel free to use local spices, maybe the specific spices are great, but just follow the guidelines.
You will like. ;D
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My intention with starting this was to get a few new recipes. I never expected 15 pages later....
So I have gone through the the entries up to now and have made a list of the recipes. I hope there is no limit on the length of an entry.
Minotbob
Omelet in a Bag
Ingredients:
Eggs
Favorite spices and Pepper Blend
Ham, Cheese, veggies and whatever else you like in your omelet
You'll also need quart-size ziplock freezer bags and a large pot of boiling water.
Break as many eggs in freezer bag as you like in your omelet. Add cheese, ham, mushrooms or whatever you desire. Shake in spices to season. Squish all together and boil for 12 minutes (low altitude) to 18 minutes (high altitude). You can boil 7 or 8 bags at a time, so this is great for camping or a large crowd.
M25operator
Habanero pickles. Purchase or jar your favorite dill pickle, drain half the juice into the blender or food processor, add 1 Habanero pepper and puree, the pepper should look like little flecks, add it back into the pickle jar and wait 2 weeks. I personally like 2 Haby's, but that depends on the heat in the pepper. If you make some sandwich slice type or hamburger type, it will dress up your sandwich or burger. The pickles should be refrigerated after this process.
M25's Teriyaki marinade/sauce, 1/2 teriyaki sauce, 1/2 unsulphered molasses, ( honey can substituted for molasses ) + spices you like, granulated garlic, onion powder, cayenne, salt etc... marinate beef, chicken or pork, and then use to baste as it grills, careful when grilling as the sugar in the molasses or honey will char or make it flame up big time.
Same recipe, different application, Hamburgers.
Take 1 - 2 pounds of ground meat, beef works great, but turkey or pork can work.
add 1 well beaten egg, and I like finely chopped peppers, bell is just fine, but I like a little more spice, so jalapeno, serrano, or even banana peppers is cool, finely chopped onions are good too, now add the teriyaki sauce to the meat, 3 table spoons for 1 pound, and 5 for 2 pounds, mix it really well by hand and cook as normal, basting it with the remainder of the sauce. If this doesn't put a smile on your guests face, they must be from Childress Texas, the most bland food loving place I've ever been to.
Last but not least. Hot sauce roast ( some common themes here ). So easy most won't try it, but a 12 year old can do this, I know.
Beef or pork roast, as long as it will fit in the crock pot or dutch oven.
1-2 cans or bottles of your favorite salsa, I like rotel, herdez, or Pace is ok, as long as is it is not sweet, no sugary type stuff.
Now sear the meat in a hot skillet, put into the crock pot or dutch oven, cover with the hot sauce and water just to cover, cook on low heat 250 degrees until you can take a fork and turn it in the meat. Done!!!!
Not quite, remove the meat, and use a blender of some sort and puree, the juices, ad roux, ( flour and water, or cornstarch and water, in a thick slather ) and make gravy from the juices.
Make some mashed taters and pour gravy over both meat and taters.
Jaybet
take some BIG shrimp (8- 12s). Shell them and stick it in part of a poblano pepper. Wrap a piece of geonoa salami around the pepper and stick it on a skewer. Do that a bunch more times, cook 'em on your grille, and DO NOT go to bed right after you eat them. You'll have very strange dreams.
SwoopSJ
Italian beefy mac 'n cheese
Per box of Velveta shells and cheese add:
1/2 lb of meat (I prefer half ground beef and half sausage)
1/2-whole large yellow onion (depends on how well you like it, I use a whole)
2-3 cloves garlic
2/3 tsp dried basil
2/3 tsp dried oregano
salt n' pepper to taste
extra cheese (your choice) until your achieve desired level of constipation Grin
ice cold beer (somewhat optional) for the chef
The secret to creating the flavor that I strive for is to slowly caramelize the onions with a little salt first, then add in the garlic and meat. Add your spices when the meat first loses its pinkness then mix with the cooked mac and cheese. I like to use a mixture of extra cheeses, which ones just depends on my mood. If you really wanna be lazy, you can just mix in a jar of Ragu Cheddar sauce and it turns out nice also. Serve with some good crusty garlic bread and you can't go wrong. Cool
Minotbob
Rock Salt Roast
I like a 5-6 lb Rolled Roast or Standing Rib Roast
Poke it full of holes with a fork and smother it with Worcester Sauce and wrap it in cheese cloth. Then add about 1 inch of rock salt to the bottom of a large cooking pot. Set the roast in the pot and completely cover it with Rock Salt even if you have to build up the sides of the pot. You want at least 1 inch of Rock Salt over the top of the roast.
Then cook it at 550 deg or as hot as your oven will get, for 20 minutes per pound.
Take it out of the oven and let it sit for 30 minutes as it will continue to cook. Then carefully dig it out and you have the juiciest roast you've ever eaten and it won't be salty. Generally it will come out Medium to Medium Rare. If you want it more done just let it sit on top of the stove for a little longer.
Shooter32
Serves 8
Venison stew
2 cups red zinfandel wine
2 tablespoons tamato paste
3/4 cup water
2 ounces of liquid smoke
2 tablespoons olive oil
2 pounds venison cut into3/4 inch cubes
1/4 pound of chopped bacon
4 table spoons of chopped onions
2 table spoons of chopped garlic
1/2 cup of potatos
4 tablespoons flour
cook medium - high heat for 20 minutes then let simmer on low for 45 minutes
washed down with crown over the rocks!!
PegLeg45
Take 6 to 8 boneless pork chops, about 3/4" thick.
Place in a large skillet with a 1/2 cup of water and 1/2 stick of melted butter.
Dust lightly with powdered garlic or mince a fresh clove of garlic (your choice)
Dust with powdered onion or use 1/2 a finely diced fresh onion.
Salt and Pepper also dusted lightly or to your normal taste (if you cook a lot, you know how much you like).
1 Tablespoon of Sweet Basil sprinkled lightly over chops.
1 Teaspoon of Cilantro sprinkled over chops.
Cook chops on med-high heat until starting to brown and then reduce heat, cover, and simmer until done.
While chops are simmering, cook a medium sized pot of rice (what you normally cook for a meal) until done (salt and butter to taste).
Remove chops from pan, but leave the grease/oil.
Mix 2 tablespoons of plain flour into a cup of cold water and stir until there are no lumps.
Pour into frying pan with the grease and stir until mixed thoroughly, now producing gravy.
Now, put the rice in a large crockpot.
Place the pork chops on top of the rice.
Pour the gravy mixture over the chops/rice and set on low for several hours to let the flavors mix into the rice.
Yum, Yum...Enjoy. Cheesy
Also works with chicken, tenderloin, roast beef...etc.
Fatman
Old World Sauer-Braten
1-1/2 cup water total
1-1/4 cup cider vinegar total
2 large onions, sliced - divided
1 med lemon, sliced
15 whole cloves, divided
6 bay leaves, divided
6 whole peppercorns
2 tbsp sugar
2 tsp salt
1 beef sirlion tip roast or round roast, 3lb cut in half
1/4 tsp pepper
12 gingersnap cookies, crumbled
In a large resealable plastic bag combine 1 cup water, 1 cup apple cider vinegar, 1 sliced onion, 1 sliced lemon, 10 cloves, four bay leaves, 6 whole peppercorns, 2 tbsp sugar, and 2 tsp salt. Mix well. Add roast. Seal bag and turn to coat. Refrigerate at least overnight, turning occasionally.
Drain and discard marinade. Place roast in slow cooker, add pepper and 1/2 cup water, 1/4 cup vinegar, 1 sliced onion, 5 cloves, 2 bay leaves. Cover, cook on low 6-8 hrs or until meat is tender. Remove roast and keep warm. Discard bay leaves. Stir in gingersnaps, cover and cook on high 10-15 minutes or until thickened.
Slice roast and serve with gravy.
Sides: Egg noodles or spaetzle; pickled red cabbage or beets.
Fatman
CRISPY GREEN BEAN FRIES
WITH WASABI CUCUMBER RANCH DIP
(TGI Friday's copycat recipe)
FOR THE WASABI CUCUMBER RANCH DIP:
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumbers, peeled, seeded, minced
1 tablespoon milk
1 1/2 teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon wasabi powder
1/8 teaspoon salt
1 pinch cayenne pepper
FOR THE GREEN BEANS:
1 egg, beaten
1 cup milk
4 cups vegetable broth or chicken broth
6 to 8 ounces fresh green beans
1 cup flour
1 cup plain breadcrumbs or seasoned dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening or vegetable oil (for frying)
TO PREPARE THE DIP:
Combine dip ingredients in blender. Blend until smooth. Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.
TO PREPARE THE BEANS:
Place beans in the broth. Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process.
Mix beaten egg with milk in a shallow bowl. Measure 1 cup of flour into another shallow bowl. Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.
Take a handful of beans out of the water and shake off excess liquid. Coat the beans with the flour, shaking to remove excess flour. Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture. Place the beans on a plate until all are coated.
Heat the shortening or oil to 350 degrees F in a heavy skillet (or use deep fryer). Use enough to cover the beans, about 1 1/2 inches. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.
TO SERVE:
Place on a large platter and serve with the wasabi cucumber ranch dip.
Servings: 4
Marshal'ette Halloway
Here is a rice recipe that is delicious. Every time I take it anywhere I get ask for the recipe..It is easy to make.
I'll try to figure out "measurements.. "
( double /triple if cooking for a crowd)
1 box Uncle Bens Long Grain White & Wild Rice Original
(Cook as Box Says)
*in a large skillet* mix together and saute:
1/2 stick of butter or margarine
1/4 cup fine chopped green onion ( add part of the green tops too)
1/4 cup fine chopped green pepper
1/2 cup sliced fresh mushrooms ( optional)
Dump in the cooked rice
*add*
1/2 pint of Half & half
1/2# Velvetta Cheese
Bake 30 minutes uncovered at 350 degrees. Let set about 5 minutes before serving.
sanjuancb
Venison Ladykiller Steaks
----------------------------------
Venison Backstrap
Worcestershire Sauce
McCormick (I think) Steak Seasoning Grinder
Dried Cranberries
Dr. Pepper
Reduce Dr. Pepper & Cranberries over medium heat for sauce.
Marinade backstrap (butterflied to preferred thickness) with Worcestershire and Steak Season at least overnight. Grill medium to medium-rare.
Pour sauce over steaks.
A nice salad to go with steaks is baby spinach, almonds, dried cranberries and a poppyseed salad dressing.
Marshal'ette Halloway
Baked Cheese Grits
(Marshal'ette H)
A bunch of bacon..fried crisp.and crumbled
Keep and use:
1/4 cup of bacon grease
4 cups water
1 teaspoon salt
1 cup quick grits (not instant)
1 egg
American cheese .( I use equivalent of about 8-12 slices) *individual taste*
*Do not use Velvetta*
Mix this in the grits while warm so it will melt.
1 heaping cup grated cheddar cheese
Mix 1/4 cup bacon grease, water, and salt in a heavy saucepan over medium heat.
When mixture comes to a simmering boil, add the grits, stirring until thoroughly combined.
Cover and cook the grits at a simmer, stirring frequently, until they are thickened.( about 15 minutes.)
Then whisk together egg, and stir into the cooked grits.
Add the Bacon and the American cheese and stir until melted.
Pour mixture into a really well buttered ( I use bacon grease) dish.
Sprinkle all over the top with the grated Cheddar cheese
Do not cover.
Bake until set, about 30-40 minutes.
Remove from the oven and let stand about 5 minutes before serving.
deepwater
BEER BREAD!! !! Grin Grin
YUMMMMMM!!
easy,
preheat oven to 375 degrees
3 cups self risiing flour
3 tbsp granulated sugar,
1 12 oz. can BEER.... Wink
it works best with warm beer, mix everything quick and put in oven for about 1 hr.
top should almost be hard, thump on it and and when it sounds hollow it should be done.
this stuff is great Smiley
Oh yeah did I mention, BEER!
PegLeg45
Here's a quick and simple sausage dip that everyone around here loves.
Take 1 lb. of ground sausage (we use Jimmy Dean mild, or our own homegrown smoked sausage)
1 can of Rotel
1 package of Philly Cream Cheese
Brown the sausage in a skillet (make sure it is chopped up into small pieces since sausage tends to clump into chunks).
Stir in Rotel.
Stir in cream cheese until thoroughly mixed.
Serve as a dip with your choice of chips......we use tortilla chips.
Goes great with BEER.
jumbofrank
Cajun Red Beans and Rice
Makes 8 to 10 servings, so double it if you plan on sharing. Smiley
1 48 oz. jar Randall Pinto Beans
5 Tablespoons butter or margarine
1 Cup chopped onion (or a whole yellow or white onion)
1 Cup (or 3 bunches) chopped green onions, divided in two
1/2 Cup chopped green pepper (or use the whole thing)
1 Teaspoon finely minced garlic
1 Teaspoon salt (OR LESS)
1/2 Teaspoon black pepper
2 Bay leaves
1/4 Teaspoon dried basil
1/4 Teaspoon Tabasco red pepper sauce (Yeah right. 1 Tablespoon)
3 Cups chicken broth (Or 2 cans, 14.5 oz. each)
3 Cups cubed smoked ham (It's better diced than cubed)
6 to 8 Cups freshly cooked long grain rice (Or a whole bag)
In a large pot melt margarine, add onion, 1/2 of the green onions, green pepper, and garlic. Stir frequently, cook about 5 minutes until soft. Add chicken broth, pinto beans, salt, pepper, bay leaves, basil, Tabasco, and smoked ham. Simmer at least 30 to 45 minutes, stirring frequently. At the end of the cooking period, mash some of the softest beans against the sides of the pan to form a thick sauce for the mixture. Better yet, take out the bay leaves and use a whisk or beater to make a little "gravy". It should taste somewhat salty and spicy by itself. The rice balances it out. If you put it in the fridge overnight the spices will marry and taste even better, but who are we kidding? No one can wait to try it. To serve, place cooked rice in individual serving bowls, top with bean mixture and garnish with chopped green onions. Enjoy.
This is a good recipe to make ahead and reheat for serving at a later time. The leftovers are friggin' awesome. I believe this would freeze very well and when you thaw it out you could put it over fresh cooked rice and top with fresh chopped green onion. I have CRS so I'm not sure if I did that or not. I'm fairly sure I did. Maybe I'll try it when I go camping next summer. I don't own a food processor so it takes me a long time to chop everything up and cook it. The best way for people with families may be to get a couple of helpers with sharp knives. They have diced and cubed ham in some grocery stores if you want to use that, but better ham makes a better mixture.
M58
Wings and coated in hot butter sauce:
Melt two sticks of butter; mince a quarter cup of onion and four cloves of garlic as fine as you can get it; slow cook the onion and garlic in the butter until the onion is clear (I put a couple large pieces of onion in to judge this, because the stuff for the sauce is like a paste); add a bottle of hot sauce (I like Louisiana or Franks); pour over fried wings and toss. If you want more heat, I use cajon spices to taste.
Cajon spices are great on popcorn as well. However, I have found that that fine ground ceyan pepper can get the sneezer going if you don't have enough butter to keep it from floating off.
shooter32
Pecan Tassies
1 - 3oz cream cheese
1/2 cup butter
1 - cup flour
1 egg
3/4 cup brown sugar
1tsp. vanilla
dash salt
2/3 cup broken pecans
soften cream cheese & butter & blend with flour then chill
mix egg - brown sugar - butter - vanilla
temp 325 for 25 mins
makes 2 doz.
Egg Nog
1/5 Applejack
1/4 cup of 151 Rum
Grated Nutmeg and cinnamon to taste
Use gallon jug
put in alcohol - nutmeg - cinnamon
fill up with Egg Nog and shake the heck out of it!!! Grin
fightingquaker13
This is from Paula Deen. If a Georgia girl doesn't know how to do them, who does? Personally, I buy mine from a Mexican guy who owns a farmers market. He uses a big crock pot for his, and at $2.50, I've never felt the need to try it myself, but I have gotten some good recipies from Paula.
Ingredients
2 to 3 pounds fresh green peanuts
1 1/2 cups salt
Directions
Put the peanuts and the salt in a large stockpot. Cover completely with water. Bring to a boil and simmer for at least 1 hour and up to 3 hours. To check whether they are done, pull 1 or 2 peanuts out of the pot and crack them open. When they are soft, they are done. If they are still slightly crunchy, they are not done yet, If they are not salty enough, leave them in the salted water and turn off the heat. When they are done, drain and serve immediately.
philw
Kangaroo Fillets with Quick Mustard Sauce
3/4 cup cream
2 tbl chopped green shallots
2 tbl whole-grain mustard
Salt to taste
Olive oil as needed
1 1/8 lb kangaroo loin fillets
Method :
Prepare the sauce first. Place the cream, shallots and mustard in a pan, bring to the boil gently and simmer for 1 minute. Season to taste.
Heat the oil in a frying pan and cook the fillets over a high heat for about 2 minutes, turning once. Transfer to a warmed plate and place into a warm oven to rest for a further 2 minutes.
Slice the fillets and serve with the hot sauce, baby potatoes and snow peas or beans.
Kangaroo Burgers
Ingredients :
400 gm Kangaroo Mince
1 x Egg
1/2 cup breadcrumbs
1 sm bunch fresh herbs
1 x Onion 2 clv garlic
100 ml Tomato sauce
20 ml Worcestershire sauce
Salt & Pepper
1 x Zucchini
1 x Chilli (optional)
Method :
1. Chop onion, chilli, herbs and garlic finely.
2.Grate Zucchini, add all ingredients into a clean bowl.
3. Mix well. Chill in fridge for 1 hour.
4. Portion into shape and size you require.
5. Chill or cook.
Use mince as you would any other meat mince. It can be used for burgers, meatballs, pasta sauces and savouries. This mince has no added fat, therefore you can add your own flavours and binders and still keep it a healthy meat for you and your family.
Char-grilled beef salad
INGREDIENTS
500g beef rump steak
¼ cup (60ml) fish sauce
¼ cup (60ml) lime juice
3 lebanese cucumbers (390g), seeded, sliced thinly
4 fresh small red thai chillies, sliced thinly
8 green onions, sliced thinly
250g cherry tomatoes, quartered
1 cup loosely packed fresh vietnamese mint leaves
1 cup loosely packed fresh coriander leaves
1 tablespoon grated palm sugar
1 tablespoon soy sauce
1 clove garlic, crushed
METHOD
Combine beef with 2 tablespoons of the fish sauce and 1 tablespoon of the juice in large bowl; cover, refrigerate 3 hours or overnight.
Drain beef; discard marinade. Cook beef on heated, oiled grill plate (or grill or barbecue) until browned and cooked as desired. Cover beef, stand 5 minutes; slice thinly.
Meanwhile, combine cucumber, chilli, onion, tomato and herbs in large bowl. Combine remaining fish sauce and remaining juice with sugar, soy sauce and garlic in screw-top jar; shake well.
Add beef and dressing to salad; toss gently.
tips
Substitute brown sugar for the palm sugar, if desired. The salad dressing can be made a day ahead and kept, covered, in the refrigerator
SwoopSJ
Duck
Try placing a mixture of brown sugar, maple syrup, lemon juice, and a little butter between the meat and skin of the duck. Surround your bird with a mix of frozen assorted berries, a little brown sugar, and either slow gin or Capt. Morgan's. Baste with the berry juice as it bakes. The liquid should reduce enough to use as a sauce, but if not, you can always us a little arrowroot or cornstarch. I'm not much of a duck fan either, the exception being when the quacker is prepared in this manner.
Hazcat
Hot Sausage for sammiches cookin.
Brown up some hot sausage (don't worry about cooking through, just brown 'em) (big links like brats) place to the side,
Slice onions, green pepper, garlic, into pan to brown (just a bit). Place all of that in a big enough pan or pot. Add tomatoe product (crushed, diced, whatever), some red wine, mushrooms and chilie peppers (jalapinos, poblanos, whatever), salt, pepper and let simmer for at least one hour (or to thickness disired).
Eat as a sammich on a roll or put it in a bow,l fork hunks of sausage and 'stuff' into yer pie hole and dip yer bread.
1911 Junkie
Pot roast:
In a bowl, mix 1 packet each of Good Seaons Italian dressing mix, Brown gravy mix and Hidden Valley Ranch mix.
Take your roast and pack the dry mix all over it (make sure you use it all).
Throw the roast in a crock pot with 1/4 cup water and some carrots (you could add potatoes also but I prefer to make mashed on the side)
Cook on low for 8hrs. It will fall apart it's so tender. If you want you can make gravy out of the drippings.
Pepperoni Dip:
On top of the stove melt together 1 brick cream cheese and 1 can cream of celery soup.
Take about 5-6 inches of pepperoni stick and grind it up in a food processor. Mix that in with the other stuff.
Cook on low for a little bit until the peppeoni is well incorporated into the mix.
Serve warm with whatever crackers you like.
Be careful, it's addictive...............and you might get heartburn.
tt11758
Reuben Dip
Mix 1 - 16 ounce jar of drained sauerkraut, 1 - 8 ounce package of softened cream cheese, 2 cups of shredded Swiss cheese
2 cups of shredded cooked corned beef and 1/4 cup thousand island dressing in a crockpot and heat it on high for 45 minutes, or just until it's hot and the cheese is melted.
Serve it with bite-size slices of black or rye bread.
shooter32
Mexican Cornbread
2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
2.In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
3.In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
4.Bake for 30 to 35 minutes until center is set and top is golden brown.
Timothy
Stuffed Camel
Ingredients:
1 whole camel, medium size
1 whole lamb, large size
20 whole chicken, medium size
60 eggs
12 kg rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nut
110 gallons water
5 lbs black pepper
salt
Directions:
Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts.
Serves a friendly crowd of 80-100.
PegLeg
Simple Party Wings:
I generally use frozen, unseasoned party wings that come in a 5 lb bag, but fresh wings work great too.
Lay wings out in a shallow pan or plate and dust lightly with Lowery's Seasoned Salt.
Fry in a deep fryer until done, a good golden brown.
Melt two sticks of real butter and add a 1/2 cup of Louisiana Hot Sauce or Texas Pete's Hot sauce (either works) in a bowl.
Place the cooked wings (while still hot from frying) into the bowl, cover with lid and shake.
remove wings and place on a paper towel covered plate, or eat 'em right out of the bowl.
Serve with plenty of cold beer.
m25operator
peppered pickles, Guaranteed to please, if you like hot and hotter. Very easy.
2 habanero peppers
1 jar favorite dill pickles.
Pour half the pickle juice into the blender or food processor, add 1 pepper for hot, 2 peppers for really hot, puree, and pour the mixture back into the pickle jar. refrigerate and eat in a week, great taste and easy.
Warning: Don't eat by themselves unless you are a pepperhead, have food nearby to add to your palate, when the heat hits, it will be intense, and flavorful depending on your favorite pickle. I tried these in a Martini, and the heat was too extreme to put out with iced Gin.
lettyinreno
salsa...
One 12 to 14 oz ( I forget) can of stewed tomatoes (not diced)
Chiles of your choice I use pickled ones (jalapenos, serrano or habenero) 2 for mild, 4 or 5 for medium and a habenero for hot
1/2 of white, yellow or red onion chopped
Fresh cilantro (about the width of your little finger) of the bunch but ONLY the leaves
Add few of the pickled carrots in the can
Garlic salt to taste.
Squeeze whole tomatoes and toss into blender and and in juice, chop chilies tossing in with the carrots, onion and cilantro leaves.
Blend for approx. 30 secs.
This will last in the fridge for about 2 weeks but taking care it will also get hotter as the chilies ferment.
Good on eggs, cooked meat, baked potatoes or anything else you can think of besides chips! Enjoy
Ping
Bambi Burgers:
1 lb. of venison
3 patties of Jimmy Dean sausage
1 egg
Lowry's seasoning salt
1 Sleeve of Ritz crackers ground
Pepper
Worcestershire Sauce
Mix it all in a bowl. Form Bambi burgers. Place on the grill. Once finished top with a slice of cheese and add preferred condiments. Add a six pack of Coor's Light for drink and enjoy.
fightingquaker13
Florida Style White Bean Chicken Chile
This a lighter, and more refreshing chile (due to the lime and cilantro) and ideal for warm weather. I came up with this as way to use the boiled chicken after I made chcken stock. I've included that recipe as well.
Chile
2 cans cannoli beans drained and rinced
1 can corn drained and rinced (preferably green giant picked sweet)
1 28oz can crushed tomatoes
1 large onion finely chopped
4 cloves garlic minced
4 serranos minced (add or subtract)
1 tsp +/- ancho or other purechile powder (NOT regular chile powder as it has cumin in it nor chipotle as it doesn't go with the other flavors)
2-3 limes quartered
1/2 bunch cilantro finely chopped
1-3 cups chicken stock
2-3 cups cooked shredded chicken
sour cream for serving (this is a key ingredient, use plain yogurt if you prefer)
In large pot heat 1-2 tbs oil over medium heat
add onions, and cook until transluscent 5 min
add peppers, 1-2 min
add garlic 1-2 min
add beans, corn, tomatoes and 1-2 cups of stock (depending on your pan size)
bring to boil while stirring
reduce to a simmer, add chile powder, cover and let fester for 45 min, stirring occasionally
add the chicken while stirring, in batches (don't add too much as it cooks apart and can dominate the dish, just eyeball it)
add more stock if necessary
cook for an additional 30 minutes adding stock if required. Also taste to see if additional chile powder, or dashes of hot sauce are reguired, I prefer crystal for this as it is cheap and relatively mild (hence more forgiving)
remove lid and squeeze in 1/2 to one limes juice, depending on juiciness let cook 5-10 min
Serve in a bowl with cilantro, a squeeze of lime juice and a dolop of sour cream
Chicken Stock
There is zero excuse not to make your own, do it once and you will never go back to the boxed stuff. It takes no prep time and can do its thing while you do anything else and it freezes for months.
Tools
Two large Pots, 12quart prefered, or one pot and one large stainless mixing bowl cheap at Wally world, one large fine mesh stainer, a bunch of those zip lock freezer boxes
4-5 pounds of chicken, I use wings because they're a bit less greasy, but use whatever part you want
1 large onion coarsley chopped (8 pieces will do)
2 large carrotts coarsley chopped
2 celery stalks coarsley chopped
2 bay leaves
5 whole peppercorns
3-4 sprigs Italian parsley
1 garlic clove whole
Dump ingredients in pot (chicken on top)
cover with water
bring to almost a full boil
reduce heat to a simmer and cover
let simmer for 3-4 hours
strain at least twice, the last strain should ideally, but not necessarily, be with cheesecloth covering the strainer. The stuff is cheaper than dirt and available in any grocery store. If you don't want to mess with it, its ok, it just improves the clarity of the stock and is worth the $0.30 in my view
Let cool Either put it on a bakers rack or in an ice water bath in the sink (preferred)
When cool, ladle into boxes and freeze
Note: DO NOT SALT YOUR STOCK The reason is that if you do and use it in a recipe where the stock reduces, it will make the dish too salty, add salt as you use it.
PS Don't worry about skimming off the fat. When it freezes, this will be on top in a thin yellow layer. Just scape it off with a spoon.
m25operator
Here is my go to chili recipe, always works, I studied all the recipes, and what I came away with is, seasonings at different time, don't set it and forget it, make 3 dumps at least, and the sason goya, mexican spice packet that does have msg.
Dixie's Championship Recipe, No matter what you think, this is supposed to be Bess Trumans recipe, Presedential don't you know, but it is good every time.
Gray 3 pounds of cubed beef chuck tender (or chili grind) in 1 TBSP Crisco
Add
1 Can - 8 oz Hunt's Tomato Sauce
1/2 Can - 14-1/2 oz can Swanson Chicken Broth
1/2 tsp - Cayenne Pepper
2 tsp - Wylers Chicken Instant Bouillon
1 tbsp - Pendery's Fort Worth Light Chili Powder
2 - Serrano Pepper (seeded)
1 Can - 14-1/2 oz Swanson Beef Broth
1-1/2 tbsp - Onion Powder
2 tsp - Wyler Beef Instant Bouillon
1 tsp - Pendery's Cumin
Bring to a boil and cook for about 1 hour (depends on whether you are using cubed or ground meat). Remove the peppers and add the following:
3/4 tsp - Pendery's White Pepper
1 Packet - Sazon Goya
1/4 tsp - Salt
3 tbsp - Gunpowder Foods Texas Red Chili Powder
1 tsp - Garlic Powder
1 tbsp - Pendery's Cumin
2 tbsp - Pendery's Fort Worth Light Chili Powder
Adjust liquid with remainder of chicken broth or water. Cover and cook for 30 minutes. Add the following:
1/4 tsp - Brown Sugar
1 tbsp - Pendery's Fort Worth Light Chili Powder
1/4 tsp - Gunpowder Foods Hot Stuff
1 tsp - Pendery's Cumin
Reduce heat and simmer/cook for 10 to 15 minutes. Adjust chili final taste for salt and front and back heat.
Feel free to use local spices, maybe the specific spices are great, but just follow the guidelines.
You will like.
-
One more for the mix.
Beef stock (or Bambi stock)/ cheater demi-glaze
I mentioned how much better homemade chicken stock is than the canned stuff. You take a taste spoon of what you make yourself, and want another, try that with a can of broth. The same is true of beef stock, only more so. I could drink it with a straw. What I have here is the quick and dirty way of doing it. It would get your ass fired at any high end eatery, but it works. Still a PITA, but something you only have to do three times a year and every stew or braise, or sauce you make will be better. Again, its something to do while you're home doing chores and why let any part of the deer go to waste?
Brown Stock
Tools
1 large roasting pan, 2 large 12 qt or better stock pots, or 1 pot and a large stainless mixing bowl, a large fine mesh strainer, cheesecloth (required), a lot of ziplock freezer boxes and some el cheapo ice cube trays (if you want to make the cheater demi)
8 pounds beef, veal or bambi shank or leg bones (you can supplement with rib bones if necessary)
a few cans of tomato paste (enough to give a good slather to the bones) put into a bowl
1 bottle decent but cheap red vino (wally world has a "house" merlot called Oak Leaf. Its a bit too sweet for my taste, but great for stews and sauces and its only $3 a bottle. The Chardonay for the same price is pretty good.)
1 large onion coarsley chopped
2 large carrots coarsley chopped
2 celerly stalks, coarsley chopped
2-3 bay leaves (preferrably fresh (found in plastic boxes in the produce section but dried is fine, just tear them in half)
8 black pepper corns
5-6 sprigs of Italian parsley
6-8 sprigs fresh thyme
1 whole clove garlic
preheat oven to 400 degrees
put bones in a roasting pan and cook 1 hr
remove from oven and LET COOL (hot marrow is no one's friend)
slather bones with tomato paste. This is the ugly and messy part of the job and be sure you have the tap running before you start. ;D
put the onions, carrots and celery on top of the bones and roast for 1/2 hour
Add all ingredients, and bottle of wine to a large stock pot and cover with water
bring to almost a full boil, reduce to a simmer, cover and let fester 5-6 hours
strain 3-4 times. You will get a fair amount of sludge in your strainer. This is the gluten from the bone marrow, and is what makes the stock taste so good.
The last strain or two MUST be with cheese cloth to get this out.
cool in an ice water bath in the sink and ladle into the ziplock boxes. You will never go back after your next beef sauce or stew.
Note DO NOT SALT YOUR STOCK!! If you do, when you reduce it in a recipe, it will make the dish too salty. Salt as you cook.
Also, don't worry about the fat that didn't strain. It will appear as a bright orange layer when you freeze it. Just scrape it off with a spoon before you thaw it, and you're good to go.
Cheater demi glaze
Perform all of the above steps short of cooling it down.
put it into a clean pan over medium low and reduce by 3/4
take the remainder and cool it as directed above. When it is cool, ladle into the ice cube trays and freeze
use 2-3 of these to give extra flavor to stews and sauces where you use canned beef broth. It will improve the flavor noticeably.
FQ13
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I can see the Down Range Cook Book coming up.
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THANK YOU MinotBob for compiling that big list...you saved me a lot of time....now all I had to do was copy and paste into my recipe folder.
Here's a couple of dessert favorites of mine:
Baked Apples
Make 6 servings
6 large apples, golden delicious or red, cored
6 Tbsp. butter
1/4 cup raisins
2 Tbsp. cinnamon
1 1/2 cups brown sugar
Mix raisins, cinnamon and sugar together and fill each apple until full.
Place 1Tbsp. of butter on top of each apple.
Place apples in a preheated buttered 14 inch dutch oven or a 375 degree conventional oven in a buttered baking dish.
Bake for 45 minutes to 1 hour until tender.
Fudge Skillet Brownies
Serves 10; Prep time: 10 min, Total time: 50 min
INGREDIENTS
1 1/4 cups sugar
3 large eggs
1 cup all-purpose flour (spooned and leveled)
1/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy cream
8 ounces bittersweet (or semi-sweet) chocolate, coarsely chopped
DIRECTIONS
Preheat oven to 350°.
In a large bowl, whisk together sugar and eggs.
In another bowl, whisk together flour, cocoa and salt.
In a medium ovenproof nonstick skillet, bring butter and cream to a simmer over medium.
Add chocolate; reduce to medium-low.
Cook, stirring constantly, until chocolate has melted, about 1 minute.
Remove from heat, and let cool 5 minutes.
Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet).
Fold in flour mixture.
Pour batter into skillet.
Bake until a toothpick inserted in center comes out clean, about 40 minutes.
Serve from skillet, warm or at room temperature.
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Fudge Skillet Brownies
Serves 10; Prep time: 10 min, Total time: 50 min
serves 10.... not at my house ;)
yum yum
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Fudge Skillet Brownies
Serves 10; Prep time: 10 min, Total time: 50 min
serves 10.... not at my house ;)
yum yum
Mine either. :D
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I'll keep collating the recipes and after a few more pages I'll post a list of the new ones.
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Need to find the famous Hazaritta receipe to add to it also.
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I can see the Down Range Cook Book coming up.
Big +1 on that one!
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Big +1 on that one!
Hmmmmm
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World's (or at least Texas') Best Semi-Cheater BBQ Ribs
While I am normally morally opposed to anything calling itself BBQ that is not cooked low and slow over hard wood for a minimum of 4 hours, sometimes excellence makes you make an exception. I have spent many an hour slaving over a grill or smoker, and these puppies are in the top three for about half of the work. It pisses me off, but they are just darn good. ;D
2 racks baby back ribs, skin peeled off the back
Rib Rub
2 Tb. each
Kosher salt
black pepper (a bit less here)
ancho chile powder (Note: do not use generic chile powder as it contains cumin and all sorts of garbage. Get pure chile powder, available at a decent grocer or on line for cheap. This is not the place to skimp.)
1 Tb.
garlic power
papirka
Combine and rub generously on the ribs
Pre-heat oven to 300 degrees (and yes, I feel my soul shriveling as I type this, but it really works).
Put ribs on a baking sheet and cover tightly with foil. You want to make sure no steam escapes, so crimp that foil on tight.
cook for 1 1/2 to2 hours, if the meat has pulled away from the bone, even a little bit, you're ready to hit the grill
Prepare a grill. I prefer gas with hickory chips, or go hard core and use hardwood from the get go. Either way, you want a nice smoky 300-400 degree grill.
slather the ribs with sauce (recipie to follow) and place sauce side down OFF the heat. This is why I prefer gas, you can have the front burner going and the rear off. You might want to move them over the flame for a bit to brown the sauce, but do not let it burn.
Let cook for 1/2 hour or until the ribs are floppy when picked up with tongs, the meat has pulled completly away from the bone or when temp reads 140 degrees,or whatever your chosen method is. Basically, the ribs are on the grill to get a smoke bath and carmelize, but not burn, the sauce. Plan accordingly.
BBQ Sauce
This is the key ingrediant, next to the rub. Either make it,or scrap the whole thng. Bullseye will not substitute.
1/4 cup onion, diced
1 Tb garlic,minced (Added just before the onions are done. Garli burns easily and under cooked is better than burned. Eyeball it).
2 canned chipoltles in adobo, minced
Put in a sauce pan and sweat over medium low, when onions are translucent, add remaining ingredients
1 bottle dark beer, shiner bock is ideal but negro modelo or other bock beer even the Miller stuff, wiil work, just don't use something strong or sweet like a Guiness or Bass, use a Bud instead, but only if you have to
1/2 cup apple cider
1/2 cup ketchup
1/3 cup apple cider vinegar
1/4 cup brown sugar
1 Tb worcertershire sauce
1 Tb powderd mustard(Coleman's works best)
1/2 tsp ground celery seed (you can lose this if you don't have it)
Add these ingredients when the onions are ready. Stir and bring to a boil. Reduce to to two cups.
Add 1 Tb fresh lemon juice and apply to ribs before putting them on the grill.
THis is a "cheater" recipie, but darn if it isn't good.
FQ13