How about a Recipe Swap?!

[DobbinsBlythe]

Hey everyone! I figured as spouses and friends and such it would be a great place here to swap some recipes. I'm always looking for new things to cook, so I'll kick this bad boy off!

Mom's Super Awesome Jello Salad
1 Box (6 oz) Lime Jello
1 Can (20 oz) crushed pineapple
1 Cup Nuts (optional, and you can definitely use as many or as little as you want)
1 regular sized tub Cool Whip
2 Cups Buttermilk (I know.. sounds gross, but it def tastes good in the end!)

Use the juice from your crushed pineapple to dissolve jello over heat. Once dissolved, add pineapple and remove from heat. Stir in buttermilk. Pour into dish to solidify gelatin mixture. Once solidified, fold in Cool Whip and make sure it's thoroughly mixed. Add nuts (if you want). Put your salad back in the fridge to re-solidify for about an hour or two. Enjoy!



God bless!

[Wyoming]

Al's Super Awesome Margarita's

12 oz lime juice concentrate
12 oz beer
12 oz tequila

Put all into a blender.

Blend.

Pour into a pitcher.

Make a 2nd blender.
(It's quite possible you'll forget how to make the 2nd or 3rd)

Enjoy some fine Margaritas!

[SlingerDun]

hehehehe

[DobbinsBlythe]

Florida Sunrise :D (My own special drink)

3 bananas broken into pieces
1/4 C. Parrot bay Coconut rum
1.5-2 C Orange Juice
6 ice cubes

BLEND WELL!!!!!

:D Yummy

[SlingerDun]

Rancho Especial;

dry Bologna sandwich and water.

*filter water for giardia

[Wyoming]

Dirty Martini

Put a martini glass into the freezer

Put a dozen ice cubes in a shaker

Pour 3 ozs of the juice out of a bottle of green olives over the ice

Shake (the shaker)

Pour back into the olive jar and save the juice

Add 3 jiggers of COLD vodka to the shaker (Surely you are keeping your vodka in the freezer!!)

Shake (see above)

Strain into your martini glass

Add 3 olives ..

.. and 2 ice cubes from your shaker

Enjoy!!

Oh yeah, the vermouth. Just glance at the bottle. That will be enough for your drink.

[DobbinsBlythe]

Lemon Mustard Chicken
1-2 lb boneless skinless chicken breast (or one cornish hen)
lemon juice
grey poupon
salt
pepper

Rub down with all ingredients. Be generous with the mustard. Will be the most moist awesome chicken EVER.
Bake 350 degrees for one hour.. covered.

YUM

[SlingerDun]

Ingredient Qty. Unit
calf heart 1 ea
calf liver 1 ea
calf tongue 1 ea
marrow gut 1 ea
calf tenderloin 1 ea
calf sweetbreads 1 ea
calf brain 1 ea
suet 1 ea
onion, peeled, cut in half 1 ea

Boil until grey, simmer all afternoon, eat when you get hungry enough....Serve wuth beverage of scalding hot black coffee strong as Missouri mule pee, blow foam off with a fart....

[Idena]

:sick:
Ingredient Qty. Unit
calf heart 1 ea
calf liver 1 ea
calf tongue 1 ea
marrow gut 1 ea
calf tenderloin 1 ea
calf sweetbreads 1 ea
calf brain 1 ea
suet 1 ea
onion, peeled, cut in half 1 ea

Boil until grey, simmer all afternoon, eat when you get hungry enough....Serve wuth beverage of scalding hot black coffee strong as Missouri mule pee, blow foam off with a fart....

[DobbinsBlythe]

I'd have to agree with Idena....

I told Al that I'd post a recipe for ever recipe posted by someone else on this thread.. so here goes another:

Swedish Meatballs from Sandy Woods (a close friend of my husband's family):

meatballs:
1/2 lb ground beef
3/4 C. uncooked oats
1/2 tsp salt
1/2 tsp garlic salt
1/2 tsp pepper
2 Tbsp milk
1/2 C finely chopped onion

Combine all ingredients thoroughly. Shape into 1 inch balls and pan fry in small amount of oil until brown.

Sauce:
1 Tbsp ginger
2 Tbsp Brown sugar
8 oz tomato sauce
1 Tbsp Worchestershire sauce
pepper to taste

Sandy doubles this sauce and BOY is it good...

Mix all ingredients for sauce and pour over meatballs! Voila! :D

[Ed Palmer]

101st Airborne Beer Cheese Soup
1 large can chicken broth
1 medium jar cheese whiz
1 can stale beer
cayenne pepper to taste
Heat broth to boiling, reduce heat, add cheese whiz, stir till melted, add
beer and reheat, but do not boil. Top with bacon bits and green onions

[Ed Palmer]

A&W Chili Dogs
1 Sabrett brand 2 ounce beef frankfurter (7½" long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)
A&W Coney Island Chili Dog Sauce
1 pound ground chuck
1 six ounce can Hunts tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper
Making the Chili Dog Sauce:
1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small
pieces. Salt and pepper lightly while cooking. Do not drain the fat.
2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it
thickens. Stir occasionally.
3. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be
microwaving what you need later.
Cooking your A&W Chili Dog
1. Bring a 2 qt. saucepan of water to a rolling boil.
2. Remove the saucepan from the heat, and add the desired number of
frankfurters to the water. Cover and let sit about 10 minutes.
3. After the franks are done, microwave the chili dog sauce until steaming.
(Only microwave what you need, save the rest) Then microwave each hot dog
roll 10 seconds....just enough to warm.
A&W Chili Dogs 4

[Big Jim]

LYNCHBURG LEMONADE

Ingredients

(1) 5th of Jack Daniels Bourbon, (Old #7)
(1) 5th of Triple Sec fruit liquor, I usually get orange flavor
(2) 2 liter bottles of Country Time Lemonade
(4) good sized lemons
(1) Large bag of ice

In a large pitcher, I have a (1) gallon pitcher...fill it 1/2 way with ice and pour the Jack in about 1/2 way up the ice and the then pour the Triple-Sec in just enough to barely cover the ice. Slice up (2) lemons and squeeze in the juice and fill the rest of the pitcher with the Country Time lemonade...stir really well. The Jack Daniels won't even be tasted but DAM ITS GOOD!! Excellent cookout drink!!!!!

[SlaveToTheCorps]

VELVEETA Southwestern Chicken Skillet

1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
2 cups elbow macaroni, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh parsley (optional)

COOK chicken in large nonstick skillet on medium-high heat for 5 to 7
minutes or until cooked through, stirring occasionally.
STIR in 2 cups water. Bring to boil. Stir in macaroni; cover. Reduce
heat to medium. Simmer 15 minutes or until water is almost absorbed.
ADD VELVEETA and tomatoes. Cook until VELVEETA is melted, stirring
frequently. Remove from heat; stir in sour cream. Sprinkle with parsley.

The Three Wiseman:

*1/2oz Johnnie Walker Scotch
*1/2oz Jack Daniel’s Whiskey
*1/2oz Jim Bean Bourbon

1-Pour all 3 whiskeys into a shaker full of ice
2-Shake VERY well
3-Strain into shot glass
4-Throw it back & enjoy!

The 4 Horseman:
*1/2oz Johnnie Walker Scotch
*1/2oz Jack Daniel’s Whiskey
*1/2oz Jim Bean Bourbon
*1/2oz Jose Cuervo

1-Pour all 4 shots into a shaker full of ice
2-Shake VERY well
3-Strain into shot glass
4-Throw it back & enjoy!

[sscjoe]

The Three Wiseman:

*1/2oz Johnnie Walker Scotch
*1/2oz Jack Daniel’s Whiskey
*1/2oz Jim Bean Bourbon

1-Pour all 3 whiskeys into a shaker full of ice
2-Shake VERY well
3-Strain into shot glass
4-Throw it back & enjoy!

The 4 Horseman:
*1/2oz Johnnie Walker Scotch
*1/2oz Jack Daniel’s Whiskey
*1/2oz Jim Bean Bourbon
*1/2oz Jose Cuervo

1-Pour all 4 shots into a shaker full of ice
2-Shake VERY well
3-Strain into shot glass
4-Throw it back & enjoy!

Vanessa, YOUR LIVER MUST LOVE YOU. BE CAREFUL WITH THAT STUFF IT WILL PUT HAIR ON YOUR CHEST

[SlaveToTheCorps]

The Three Wiseman:

*1/2oz Johnnie Walker Scotch
*1/2oz Jack Daniel’s Whiskey
*1/2oz Jim Bean Bourbon

1-Pour all 3 whiskeys into a shaker full of ice
2-Shake VERY well
3-Strain into shot glass
4-Throw it back & enjoy!

The 4 Horseman:
*1/2oz Johnnie Walker Scotch
*1/2oz Jack Daniel’s Whiskey
*1/2oz Jim Bean Bourbon
*1/2oz Jose Cuervo

1-Pour all 4 shots into a shaker full of ice
2-Shake VERY well
3-Strain into shot glass
4-Throw it back & enjoy!

Vanessa, YOUR LIVER MUST LOVE YOU. BE CAREFUL WITH THAT STUFF IT WILL PUT HAIR ON YOUR CHEST

LOL, LCpl...what can I say...I like the hard liqueur…the only thing beer is good for is for cooking in! :angel:

[SlaveToTheCorps]

This is my personal favorite: Beer Battered Onion Rings

2 cups all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
2 eggs
1 12-ounce beer (1 1/2 cups) ->use Hieniken
3-4 large onions (2 1/2 to 3 pounds)
Oil for deep frying
Salt to taste

Mix the flour, salt, pepper, oil and eggs together in a medium-large size bowl. Pour in the beer and whisk until thoroughly combined and lump-free.

Slice the onions about 3/8" thick and separate the rings.

Dip the rings in the batter, shaking off any excess, and fry in batches in hot oil (375°) until golden brown, about 2-3 minutes. Turn and continue frying for another 1-2 minutes, until both sides are golden brown.

Remove and drain on paper towels. Salt, if desired.

[Ed Palmer]

Beer Barbecue Sauce
1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped
In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice,
vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic
and onions. Place food in marinade and let stand at room tepmerature for
up to 2 hours or in refrigerator overnight. When ready to cook, remove food
and place marinade in saucepan and cook for 10 minutes or until thickened.
Use as sauce for basting or serving with cooked food.
Use Apple Wood Chips for a Better BBQ!
http://www.e−cookbooks.net/bbq/

[Ed Palmer]

Watermelon Barbecue Sauce
1 − 6 Pound Seedless Watermelon chunk
8 Ounces Tomato Paste
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
2 Cups Firmly packed brown sugar
1/2 Cup Sherry
2 Teaspoons Lemon juice
1 Teaspoon Liquid smoke
Cut the melon into pieces and place in a saucepan. Cook it uncovered over
medium heat until the melon is the consistency of applesauce (approximately
2−3 hours). Stir it occasionally. Add remaining ingredients. Simmer
uncovered over low heat for 2 hours. Allow to cool to room temperature
before using.
Use Apple Wood Chips for a Better BBQ!

[DobbinsBlythe]

Dear Lord.. I don't think I'm gonna be able to live up to my committment to Al!! HAHA

[DobbinsBlythe]

Orange Nut Bread:
4-1/2 C all purpose flour
3-1/4 C. sugar
4 tsp baking powder
1-1/2 tsp salt
1 C. milk
1 C. orange juice
1 tsp baking soda
1-2 tbsp grated orange peel
2 eggs

In a large bowl combine flour, sugar, baking powder, salt & baking soda. Stir in nuts and orange peel. In a small bowl, beat eggs, milk, orange juice, and butter. Stir into dry ingredients until moistened. Pour into 8x4x2 loaf pans. Bake @ 350 degrees for 50-60 mins. Cool 10 mins before removing to a wire rack.

Makes two loaves :D

[Ed Palmer]

Here let me save a little time you said that you would add one for one this makes about thirty you owe now
be careful what you wish for

http://www.e-cookbooks.net/library/lowcarb.pdf

[marinemom]

Brooklyn Style Brisket (NOT a corned beef brisket)

1 - full brisket - do not trim
1 - 2 liter bottle of Pepsi (do not use Coke - it ruins the recipe)
2 - packets of Knorr onion soup mix (do not use Lipton - it is almost all salt)
3 - tablespoons of coarse garlic powder

Preheat oven to 325 degrees.

In a large roasting pan, put the brisket and rub all over with the garlic powder. Then rub the onion soup mix over that. Make sure it is well covered with the two seasonings.

Pour the Pepsi into the pan until it is about halfway up the side of the brisket. DO NOT pour it under the meat.

If your roasting pan has a tight lid (mine is my grandmother's old "blue enamel" pan which does have a lid), put it on the pan.

If it does not, wrap aluminum foil over the pan - tight but not totaly sealed.

Put into the oven - check about every 45 minutes or so, add the Pepsi that has evaporated - always keep it up about half-way.

This will slow roast for a minimum of 4 hours - bigger pieces of meat take longer.

When it falls apart when you test it with a dinner fork - it is done.

Mix about 1 tablespoon of corn starch with about 1/4 cup of water. Put the remainig fluids in the pan into a large saucepan and bring to a boil. Add the cornstarch sluury and stir unti smooth - after it has come to a boil afet the addition, turn down to low and let it go about 5 minutes. You will not believe the gravy you get.

Now, if like me you make this for your Marine son and friends, you may have to go to 2 briskets and 10 pounds of mashed potatoes - it is that good.

[SlingerDun]

1 - 2 liter bottle of Pepsi (do not use Coke - it ruins the recipe)hehe i thought the soda ad hoc experts hashed that out with blindfold testing back in the 80's

[yellowwing]

Burgers? I've never really planned with home made burgers, I just improvised with what was on hand.

[Quinbo]

Poor mans Thanksgiving

Take a lb of ground turkey
Box of stove top stuffing mix
Chopped celery and onions
1/4 cup of real mayonaise

Thouroughly mix all ingredients and form a loaf
Bake for about an hour I guestimate on time and temp for baking but it turns out good every time.

Serve with cranberry sauce.

Cost about 5 bucks to make it.

[SlingerDun]

well how about that famous spaghetti recipe Yellowing

[ecfree]

Brooklyn Style Brisket (NOT a corned beef brisket)

1 - full brisket - do not trim
1 - 2 liter bottle of Pepsi (do not use Coke - it ruins the recipe)
2 - packets of Knorr onion soup mix (do not use Lipton - it is almost all salt)
3 - tablespoons of coarse garlic powder

Preheat oven to 325 degrees.
Hey Miss Pat,can diey Pepsi be used ?
I'm sittin here droolin as I'm reading the re
In a large roasting pan, put the brisket and rub all over with the garlic powder. Then rub the onion soup mix over that. Make sure it is well covered with the two seasonings.

Pour the Pepsi into the pan until it is about halfway up the side of the brisket. DO NOT pour it under the meat.

If your roasting pan has a tight lid (mine is my grandmother's old "blue enamel" pan which does have a lid), put it on the pan.

If it does not, wrap aluminum foil over the pan - tight but not totaly sealed.

Put into the oven - check about every 45 minutes or so, add the Pepsi that has evaporated - always keep it up about half-way.

This will slow roast for a minimum of 4 hours - bigger pieces of meat take longer.

When it falls apart when you test it with a dinner fork - it is done.

Mix about 1 tablespoon of corn starch with about 1/4 cup of water. Put the remainig fluids in the pan into a large saucepan and bring to a boil. Add the cornstarch sluury and stir unti smooth - after it has come to a boil afet the addition, turn down to low and let it go about 5 minutes. You will not believe the gravy you get.

Now, if like me you make this for your Marine son and friends, you may have to go to 2 briskets and 10 pounds of mashed potatoes - it is that good.
Hey miss Pat,can diet Pepsi be used ?
I'm printing this and drooling as I go along....:D

[thewookie]

1 -empty PLASTIC two-liter bottle of pop, 1 liter works, heck even an 16oz bottle
1 -MRE heater element
1- canteen of water


Crush the MRE heater element and put it in the empty two-liter bottle of pop. Take the canteen, unscrew the lid, and gently pour a little water into the bottle. Seal the bottle,,, and put in the Platoon Sgt's hooch.

Disappear....

This should work for a page 11 or maybe a NJP...

[Banshee]

ummm...i'm going to have to go with Wookie's recipe as the best...

[DobbinsBlythe]

LOL!!!! Wookie, I can always count on you for explosives. HAHA!

I owe you guys a ton. There will be more in the morning!

[Idena]

1 -empty PLASTIC two-liter bottle of pop, 1 liter works, heck even an 16oz bottle
1 -MRE heater element
1- canteen of water


Crush the MRE heater element and put it in the empty two-liter bottle of pop. Take the canteen, unscrew the lid, and gently pour a little water into the bottle. Seal the bottle,,, and put in the Platoon Sgt's hooch.

Disappear....

This should work for a page 11 or maybe a NJP...

That quite literally made me laugh out loud, Wookie!

[Phantom Blooper]

NEW TURKEY RECIPE

Your dinner will be the talk of the TOWN!!
You should try this!
Sure to bring smiles from your guests!
Here is a new way to prepare your Thanksgiving Turkey.

1. Cut out aluminum foil in desired shapes.
2. Arrange the turkey in the roasting pan, position the foil carefully. (see attached picture for details)
3. Roast according to your own recipe and serve.






http://activerain.com/image_store/uploads/2/8/0/3/3/ar119393624533082.JPG

[thewookie]

LOL!!!! Wookie, I can always count on you for explosives. HAHA!

I owe you guys a ton. There will be more in the morning!

;) Never enter a room, without a BOOM!

[thedrifter]

Drunken Chicken

I'm amazed at the number of people I've run across - in various parts of the country- who all have a version of this easy outdoor cooking recipe. The whole chicken looks kind pretty humorous perched upon its beer can throne, but the final product is a delicious, moist bird that's always a hit at cookouts.

Start with your beer at room temperature. The right brand seems to be a hot debate among my friends. Some insist on light beer because it's more bubbly, while others go for exotic dark brews or favorite drinking brands.

You can use any marinade you choose for your chicken. For the marinade below, I like to use lime instead of lemon juice and a good Mexican beer Corona, or Bud lime. You'll have to experiment to find which brand of beer you prefer.

1 whole frying chicken
1 can, 12 oz. beer

Marinade
1/2 C fresh lemon or lime juice
1/2 C fresh orange juice
1/3 C olive oil
1 tablespoon minced garlic
1/4 C minced cilantro
1/2 teaspoon cayenne pepper
1/2 - 1 minced, seeded jalapeño pepper (more or less depending on how much heat you like)
1/2 teaspoon salt
1 teaspoon black pepper


Mix all marinade ingredients together. Place chicken in a large plastic zipper bag and pour in the marinade, squeeze excess air from the bag and refrigerate for at least 6 hours or overnight.

Preheat grill to medium-hot temperature. Place a roasting pan on the grill, open a can of beer and carefully sit the chicken on top of the open can and set both the can and the chicken in the roasting pan on the grill (make sure you have previously removed the chicken's gizzards). The beer will bubble and boil during cooking, basting the bird from the inside. Brush bird with reserved marinade every 20 minutes or so. Bird should be cooked in about an hour, or however long it takes the breast meat to register 180° F on a meat thermometer.

Ellie

[rktect3j]

Al's Super Awesome Margarita's

12 oz lime juice concentrate
12 oz beer
12 oz tequila

Put all into a blender.

Blend.

Pour into a pitcher.

Make a 2nd blender.
(It's quite possible you'll forget how to make the 2nd or 3rd)

Enjoy some fine Margaritas!

For some reason you have the exact recipe I have. ANd damm if it ain't good. :beer:

[rktect3j]

Stuffed Camel

1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste

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 friendly crowd of 80-100.

[rktect3j]

And one real recipe, unless you can get your hands on that camel.

Sweet Chicken Bacon Wraps

1 1/4 pounds boneless, skinless, chicken breasts or chicken tenderloins (about 4 breasts)
1 (1-pound) package thin sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Toothpicks, soaked in water for 15-30 minutes.
Swiss cheese optional but better

Preheat oven to 350 degrees F.
Stir together brown sugar and chili powder. Cut each bacon slice into thirds or desired length in order to overlap enough to secure with toothpick, about 5-6 inches total. Cut chicken breasts or tenderloins into 1-inch cubes. For the Swiss cheese option, slice chicken cubes in half and add a small piece of cheese into the slice. Dredge chicken into sugar and spice mixture. Wrap each chicken cube with bacon and secure with a wooden pick. Dredge bacon wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 minutes or until bacon is crisp.

[Alpha1Devildog]

A suggestion. . . . Next time you plan on sausage, eggs, and hashbrowns, substitute the sausage with a good hot italian sausage.

While I'm not much for drinking, a nice complement to this breakfast would be a nice single malt scotch. . . . Glenmorangie comes to mind.

[DobbinsBlythe]

Cookies :D

1 box yellow cake mix (anything but Pillsbury.. for some reason it makes em nasty)
1 cup (you can add more if you want) of anything you want.. i.e. m&ms or chocolate chips or white chocolate or penut butter :D
1/4 C. Oil
2 eggs

Preheat oven to 350 degrees and lightly grease a cookie sheet (probably two or three if you have em and don't feel like waiting for so many batches)

Mix all wet ingredients and cake mix until smooth. Add your fave ingredient (the chocolate chips or whatever). Spoon mixture (each spoonful should be heaping tablespoon) about 1-1/2-2 inches apart on cookie sheet. Bake for about 10 mins. Allow to cool for at least 20 mins before taking them off the cookie sheet. :D

These things will literally melt in your mouth.

[DobbinsBlythe]

Super Easy BBQ Chicken
1 chicken (I prefer to use 1 pkg boneless skinless chicken breasts)
1 whole bottle Kraft BBQ sauce (whichever one tickles your fancy)

Trim chicken. Put BBQ sauce all over chicken. Pour remainder all over chicken into baking dish. Baked covered @ 350 degrees for 1 hour.

:D

[SlaveToTheCorps]

1 lb beef sirloin, cut into strips
taco seasoning
refried beans
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese or Mexican blend cheese
tortilla chips
sour cream
salsa
green onion

Directions
1-Cut steak into strips.
2-Brown in skillet and add taco seasoning as directed on package.
3-Heat beans.
4-Layer chips in a baking dish.
5-Layer chips with half of your beans, steak,& cheese.
6-Repeat and place in oven on 325 until cheese is melted.
7-Top with salsa, sour cream and green onions.

[sscjoe]

You forgot to add massive amounts of Cuervo Gold

[Idena]

This is a really easy lunch or dinner recipe that my boys can't get enough of. It's a spunky twist on traditional tuna salad & makes it a little healthier.

2 hard-boiled eggs
1 avocado
1/2 Tbsp lemon juice
1 sm. can tuna
3 Tbsp mayonnaise
1/2 cup onion, chopped
2 Tbsp dill pickles, chopped
2 tsp hot pepper sauce
1/2 tsp salt
1 head lettuce, shredded

In a bowel, combine hard-boiled eggs with avocado. Mash well with a fork. Add lemon juice to avoid discoloration. In a serving bowl, mix tuna, mayonnaise, onions, pickles, hot pepper sauce, & salt. Stir in the egg mixture. Serve over shredded lettuce (I never do the shredded lettuce thing - I just serve it in bowls with crackers to dip in it, or the boys eat it plain.).

[yellowwing]

In a bowel, combine hard-boiled eggs with avocado.
Excuse me? :sick:

[DobbinsBlythe]

Yellowwing, I'm sure she meant bowl HAHA. I love avocados! Thanks Idena!

[Idena]

Excuse me? :sick:
LOL - that's a heck of a typo!

I mean, ultimately, that's where they wind up being combined, but I s'pose it's not a good place to start a recipe. My bad. Whoops.

[thedrifter]

A number of years ago (back in the 70's), San Francisco's own Marine Artillery General (Brigadier) Tiago, requested/ordered that a recipe for the Marine Corps famous S.O.S. (creamed beef on toast) be developed so that it could be serve to a small group of about eight persons, this way the general could have his wife make it at home. The official recipe for the mess halls is for serving 300 or more. This challenge was taken up by his chief field artillery cook, MSgt Bernie Parker. After many tries and a few mistakes "Top" Parker came up with the following, near perfect, recipe.

Recipe for "Marine Breakfast" Camp Lejeune SOS.... (Serves 8, or two hungry Marines)

1/2 lb. Ground Beef (ground chuck for flavor)
1 tbs. Bacon fat (lard/Crisco or butter)
3 tbs. Flour
2 cups Whole milk (add more milk if you want it thinner)
1/8 tsp. each of Salt and Pepper (to taste)
8 slices of dry toast

Using a large skillet (12"-14"), crumble and brown the ground beef with the fat and salt, remove the pan from the heat and let cool slightly. Mix in the flour until all of the meat is covered, using all of the flour. Replace the skillet on the heat and stir in the milk, keep stirring until the mixture comes to a boil and thickens (boil a minimum of 1 minute). Serve over the toast. Salt & pepper to taste.

Ellie

[DobbinsBlythe]

REAL Chicken Noodle Soup

1 pkg boneless skinless chicken breast
2 boxes and 1 can of chicken broth
3 carrots
4 sticks of celery
1-2 Tbsp poultry seasoning
1/2 bag of egg noodles
salt & pepper to taste

In a large pot cook chicken in chicken broth. Once almost all the way cooked through, take chicken out and put in vegetables. Cut up the chicken while the veggies are cookin. Meanwhile in a separate pot, boil your egg noodles. Once the chicken is cut up, put it back in the broth.

Season the broth with the poultry seasoning and salt & pepper. Strain egg noodles and add to the pot. Make sure you taste it after you add the egg noodles b/c it tends to "water it down." Salt & Pepper to taste.

Serve with biscuits or cornbread ;)

<3

[DobbinsBlythe]

Anyone have any really good casserole recipes?

[SlingerDun]

Casserole...Hello! Bulkykers "poor mans thanksgiving". just add noodles and grease hehe

[DobbinsBlythe]

LOL! I meant other than that. My aunt has an asparagus casserole that is AWESOME but I can't get my hands on it .. at least for now.. and there are a few others that I actually take the time to make. Every family has something interesting.

:D

[usmchauer]

Fried Chicken Bites- used to make this for gator tail, since I live in California now I use it for chicken. Outstanding recipe.

Ingredients:

3 pounds fresh chicken breast, cubed
4 cups canola oil

For the egg wash:

4 beaten eggs
1/2 cup millk
Louisiana hot sauce to taste
For the dry mix:

3 cups Drakes Crispy Fry mix
2 cups Vigo Italian style bread crumbs
3 tbsp dry parsley
4 tblsp Everglades season mix (or any "southern" seasoning you like)
4 tblsp Garlic Powder
2 tblsp dry thyme
1 tblsp dry dill
Cayenne and black pepper to taste
Cajun spice

[SlingerDun]

2 eggs
1 baker potato
1 large tortilla
Frank's Redhot Sauce

scramble or fry eggs, poke holes in tater and microwave, scrape innards and eggs onto tortilla, season to taste and fold, yumbo:banana:

[SlingerDun]

The Jack Daniels won't even be tasted but DAM ITS GOOD!!and that! is dangerous:scared:

[SlingerDun]

4 pounds Idaho spuds
2 cups sour cream
1 stick unsalted butter
3 tablespoons prepared horseradish
2 tablespoons cooking water
2 bay leaves
salt and pepper
chopped chives
bacon bits

Skin taters and dump into large pot, add bay leaves, 2 tablespoons salt, and cover with cold water.

Bring water to boil over medium-high heat and cook until spuds tender; about 20 minutes. (cube and cook longer at high elevation)

Remove bay leaves and reserve 2 tablespoons of the scummy top cooking water.

In large bowl add taters, sour cream, butter, horseradish, reserved cooking water and smash em.....salt and pepper to taste.

Garnish with chives and bacon bits. Thats what i'm talkin bout.

--->Dave

[Dave Coup]

Now there's a man that knows how to make a Martini.


Dirty Martini

Put a martini glass into the freezer

Put a dozen ice cubes in a shaker

Pour 3 ozs of the juice out of a bottle of green olives over the ice

Shake (the shaker)

Pour back into the olive jar and save the juice

Add 3 jiggers of COLD vodka to the shaker (Surely you are keeping your vodka in the freezer!!)

Shake (see above)

Strain into your martini glass

Add 3 olives ..

.. and 2 ice cubes from your shaker

Enjoy!!

Oh yeah, the vermouth. Just glance at the bottle. That will be enough for your drink.

[DobbinsBlythe]

Uncle Larry's Sausage Stuffing

1 reg sized pkg jimmy dean sausage (you can use sage sausage if you don't want to use actual sage)
1 tsp sage
celery chopped (some people like celery, some don't. Add to your heart's content!)
1 - 2 cups Coarsely ground bread crumbs
salt & pepper to taste

Brown your sausage in a skillet. Do not drain. Add celery and cook through for about 5 minutes. Add your bread crumbs and seasonings and stir thoroughly. Let the juices from the sausage soak up into your bread crumbs.

This is actually one of my Cpl's fave recipes.

[Vanderveer]

This is a family recepe that has never been let out of the family till now, I am giving it to all yall my family away from home.... My Marine Corps Family....

When I met my husband I was told I could not marry him unless he liked Green Sauce. it is a very importnat recepe in my family.... anyways here goes...


Green Sauce
1 Cup Olive Oil
I block of Cream Cheese
1/3 Cup Paremsean Cheese
1 Clove of fresh Garlic
1/4 Cup Butter
2/3 Cup Boiling Water
2 Tbs Parsley
2 Tbs Basil
1/2 tsp pepper

In pot mealt Cream Cheese, butter, and parm cheese together. Put in Garlic, Parsley, Basil, pepper, and Olive Oil. Boil ingredients together. Use boilin water to help mix the oil in.

Spaghetti

Make some angel hair pasta or spaghetti pasta.


Put Spaghetti on plate and put Green Sauce on top.... Warning, A little goes a LONG way!!!! it is very rich in taste...

Can also make chicken to go with...

[Vanderveer]

One night my husband came home from work, and we had little to no food. we had potatoes, ground beef, and bbq sauce.... so i invented.....


1 Lb ground beef
1/2 Cup bbq sauce (more if you want)
About 6-8 potatoes
sour cream (for the tops if you like)
Shreadded cheese (for the top if you like)


Cook you potatoes in the oven. while thos are cooking, brown your ground beef, drain the fat, and add bbq sauce. When potatoes are cooked, cut them in half and take the potato out of the skin... keep the skins... in a mixing bowl mix potato and ground beef with bbq sauce together. then put the mixture back into the potatoe skins.. add cheese to the top, and put the on a cookie sheet back into the oven... till cheese is mealted... take out and enjoy.....

[DobbinsBlythe]

1 pan cornbread (make according to self-rising cornmeal package. Use buttermilk if possible)
1 chopped onion
3-4 Tbsp Sage
1 lb boneless skinless chicken breast
2 boxes of Chicken Broth (the swanson boxes.. not a case)
Salt & Pepper to taste

Make your cornbread in advance and let cool (if you don't your hands will suffer!)

Preheat oven to 375 degrees.

Cook chicken thoroughly in chicken broth in a large pot/stockpot. Remove chicken and shred it! (usually your fingers do the best job so it's a good idea to let the chicken cool). Add onion to the broth and let that cook for about 10 mins over medium heat. Remove stockpot from heat. Crumble your cornbread into the stockpot and make sure everything is crumbled finely (use your hands--works best). Re-add Chicken and mix thoroughly. Add Salt & Pepper and Sage to taste.

Pour mixture into LARGE casserole and bake 30 mins to an hour (watch the mixture after 30 mins. You only want to bake it long enough for the juices to evaporate a little bit).

The dressing shouldn't be watery.. or really dry. It should be moist and delicious!

Serve with cranberry sauce of your choice. <3

[DobbinsBlythe]

4 Sweet potatoes chopped into large sticks (like steak fries.. just beefier :D)
2-4 Cups Light Brown sugar (doesn't really matter how much you use.. as long as you use a lot--make sure it's light brown.. or else your dish will look like tar... but it will still taste good)
2 sticks of butter

Start to melt your butter in a stockpot. Add your sweet potatoes and brown sugar and cook on med high heat. Stir frequently until the sugar begins to dissolve. Lower temp and simmer for about 30-45 mins. Potatoes will be tender.

:D

[SlingerDun]

Green Sauceexcuse em, are you talking Mexican spaghetti? cause if you are it sounds interesting!?

[thewookie]

excuse em, are you talking Mexican spaghetti? cause if you are it sounds interesting!?

OMG I have to cover my ears, how dare you.:sick:

Mamma mia:p

[Wyoming]

1/2 c OLD BAY® Seasoning (this is the low end - personally, I use another 1/4 cup)
2 tb salt
4 qt water
1 can (robust dark) beer
8 md red potatoes, quartered
2 lg sweet onions, cut into wedge
2 lb lean smoked sausage, cut into 2-inch lengths
8 ears fresh corn, broken into 2 and 3 -inch lengths
4 lb large or jumbo shrimp in shells ... my additions...
12 cherrystone clams juice from two lemons

This recipe is for a small gathering. We did 1-1/2 recipes and it fed 12 people who ate heartily.

1. Bring Old Bay, salt, water and beer to boil in 8- to 12-quart pot on high heat. Add potatoes and onions; cook 8 minutes.

2. Add smoked sausage and clams to pot; cook 5 minutes. Add corn; cook 7 minutes. When the clams begin to open, add shrimp in shells; cook 4 minutes or until shrimp turn pink.

3. Drain cooking liquid. Pour contents of pot into several large bowls (I like the turkey roasting pans), shallow pails or mound on paper-covered picnic table. Sprinkle with additional Old Bay, if desired. Squeeze the lemons over the dinner.

[outlaw3179]

Peanut Butter and Jelly Sandwich

This is very complicated so make sure you take good notes or print this page out.

You take a slice of bread and spread beanut butter on it.

Then you take a slice of bread and spread jam on it.

Now here comes the tricky part. What you want to do is take one slice in your right hand. Take the remaining one and place it in your left hand. This may be a bit difficult so if needed ask a friend to help out. Now take in one smooth movement bring both of the slices of bread and together and press firmly but not too firm. If you press too hard some of the jelly and or peanut butter may push out the sides.

If you have done this correctly you should have somethin resembling a sandwich.

Now open mouth and insert. Chew vigorously and swallow. Enjoy Feast.

If you have any questions you can email me or call me and Ill be happy to walk you through this complicated process step by step.

[sparkie]

Did yo mamma larn ya that, or youall cipher that on yur lonesome?

[sparkie]

Moose-and-Squirrel Meat Balls
(Especially useful recipe if main ingredients have been dead for 24 or more hours before harvested)

Three pounds, ground moose and squirrel, any proportion; six slices soft white bread; one-half cup water; one-third cup butter; one-and-one-third cups chopped onion; salt and freshly ground black pepper; two tablespoons chopped parsley; two tablespoons flour; one-and-one-half cups milk.

Soak bread in water five minutes. Squeeze excess water out. Melt four tablespoons butter in skillet. Sauté onion in butter until tender. Combine moose and squirrel meat, squeezed bread, four teaspoons salt, one-half teaspoon pepper and parsley. Form mixture into one-inch balls. Chill twenty minutes. Heat remaining butter in skillet. Brown moose-and-squirrel balls on all sides. Cover skillet and cook slowly 15 minutes. Remove balls to warm platter. Sprinkle flour over skillet droppings. Stir and cook one minute. Stir in milk and bring to boil. Season to taste with salt and pepper. Return moose-and-squirrel balls to skillet. Simmer four minutes.

[Wyoming]

Maria, you are behind by 3, by my count.

[Ed Palmer]

There must be some good ol southern boys out there that miss Mama's home cooking so here's one for Mama.

BAKED OR BARBECUED ARMADILLO RECIPE

2 lbs. armadillo meat
1 stick oleo or butter
Lemon juice
Dash onion salt
Salt to taste
Pepper to taste
Lemon pepper to taste

Season with salt, pepper, lemon pepper, lemon juice, and rub with butter. Wrap in foil and bake at 325 degrees F. for approximately 45 minutes. Remove foil, add more butter and brown. For barbecued armadillo, baste with barbecue sauce over grill after removing foil.

Thanks for visiting our Armadillo Recipes Webpage

[Wyoming]

Now by 4!!!

[Ed Palmer]

Alligator and Andouille Sauce Piquante Recipe

5 lb Alligator meat
Cajun seasoning
1/4 c Olive Oil -- +1 tsp.
1 1/4 lb Smoked andouille sausage -- diced
1 cn Tomato Sauce -- 10oz.
1/3 c Margarine
1/3 c Dark Roux (see receipe at bottom)
1/4 c Chicken Base
4 c Spanish Onion -- chopped
1 c Bell Pepper -- chopped
1 c Celery -- diced
1 ts Cayenne Pepper
2 tb Jalapeno Pepper -- diced
1 ts Sugar
2 tb Garlic -- chopped
3 c Fresh mushrooms -- sliced
2 qt Water
1/2 c Green Onion Bottoms -- chopped
1/2 c Parsley -- chopped
3 c Rice -- cooked
Mixture of cornstarch and water for thickening -- optional

Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces. If possible, allow to marinate overnight. Brown alligator in olive oil over high heat. Remove from pot. Sauté andouille in same oil for 5 minutes and remove from pot. Pour tomato sauce into pot with remaining oil. Stir sauce over high heat until it is very brown, burned. Keep stirring until a thick ball of paste forms. Add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Sauté until onions are clear. Return alligator and andouille to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once alligator is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravy. Serve over hot cooked rice. Chicken, squirrel, rabbit, turtle or duck may be substituted for the alligator. Regular smoked sausage may be substituted for the andouille.

How To Make A Roux

A Roux (pronounced Roo) is the basis for most stews and gumbos. Roux may also be added to gravies to thicken.
It consists of equal parts of flour and oil. Here's how it's done.

Heat the oil in a heavy pot. When the oil is hot, gradually add flour, stirring continuously until well mixed. Lower flame and continue stirring until roux is the desired color. A light roux is generally the color of a new penny, while a dark roux is the color of an old penny.

Note: The key is to stir continuously. There's nothing worse than a burnt roux! If it has black specks in it, it is burned and you have to start all over again!

Remove from fire and add seasoning (generally cut up Onions, Bell Peppers and Celery, sometimes called the Cajun trinity).

Return to fire and simmer until wilted. Now is the time to add water according to how thick or thin you like. You can add salt, pepper and/or other seasonings to taste.

This can be used as a "stand alone" brown gravy

[Wyoming]

FIVE (5) Maria

[DobbinsBlythe]

This is what I get when I leave the forum for a few days to go hog huntin HAHAHA!


Red Wine & Basil Meatballs
1 small onion
1 lb ground beef
2 Tbsp Basil
1/2 C Bread Crumbs
1 egg
2 Tbsp EV Olive Oil
2 Tbsp Red Wine vinegar
1 garlic clove crushed
1 Tbsp your fave red wine.. (typically something full bodied like a Cab or Merlot)
Salt & Pepper to taste

In a large mixing bowl, combine bread crumbs, ground beef, egg, salt & pepper, 1/2 the onion (finely chopped) and basil. Mash and knead until well mixed. (you can add cayenne pepper if you want.. I do. :D) Chop the rest of your onion and let it fry up in your Olive oil with garlic over medium heat. **you want to use a large skillet so you're not cooking meatballs ALL DAY** After the onions have cooked, Add your wine and red wine vinegar to the skillet. Let it cook for about 1-2 mins to stock up a little. Add your meatballs (about 1 1/2 inch in diameter) and cover. You should rotate your meatballs only a couple of times. They will be juicy and wonderful!

Perfect for spaghetti or alfredo.

<3

[DobbinsBlythe]

Maria's Brown Sugar & Honey Rib rub

1 rack Baby Back ribs
Honey
Brown Sugar
Salt & Pepper
Lemon Juice
Thick n Spicy Kraft BBQ Sauce

Clean up your ribs if you need to take some skin off. Rub down with Salt & Pepper (use good judgement people). Rub Down with Lemon juice. (again with the judgement... that's going to be a good basis for the entire recipe)
Drizzle about 2 Tbsp of honey on each side of the ribs and about the same amount of brown sugar. The Honey helps hold the brown sugar on there real good.
Rub down. :D

Let it sit and absorb all that sweet goodness for about two or three hours..

Cook em however you want. I like to bake em at 300 degrees for about 45 mins before lettin' 'em finish up on the grill. Baste with BBQ sauce periodically for extra juice.

[Wyoming]

Still 3 behind ...

[DobbinsBlythe]

I know.. but hey.. I'm only 22.. I'm thinkin up all my good recipes. >.< Gimme a little time to think!

[Ed Palmer]

Fried Beaver

(Beaver) Atlanta Special (No I am not Talking about Kim
. (Marine 84)
Beaver Tail

Searching for new bathroom sinks and cabinet hardware for your home make over? What about new ideas for kitchen islands? If so, browse a large collection of home renovation accessories here today!

BEAVER OR RACCOON ROAST WITH BARBECUE SAUCE

Beaver with Sour Cream

Deep Fried Beaver

Beaver Stew

Country Style Beaver

Barbecued Beaver

Roasted Beaver

Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef. Unlike venison, the fat is not as likely to become rancid. Removal is however recommended, especially deposits inside both the front and rear legs which contain glands. The castor glands are found in the lower abdominal cavity. As with other internal organs, fluids escaping will give the meat an off or bitter flavor. Castor glands should be frozen and sold or given to a trapper who can in turn sell the glands to be used by the perfume industry.

Also unlike deer, beaver needs to be soaked overnight in salt water to remove blood from the meat. Trapped beaver do not have a chance to bleed out.

Cutting up a dressed beaver requires special attention to bone structure or most meat will end up on soup bones. Meat tends to cut easier when it contains some ice crystals. Most of the best meat on the beaver will be found on the hams and along the back bone. The larger muscles attest to the powerful back legs and tail. The tender loin or back strap found along both sides of the top of the back is wider at the shoulders and tapers to a point near the hams. The tender loin is found inside the body cavity at about the middle of and to either side of the back. Steaks are difficult to cut from the ham area. Most meat will be chunks or strips. The flanks, between ribs and the hams, are often strong tasting either by nature or contamination by body fluids.

Many of your favorite venison recipes will probably work with beaver.

[Quinbo]

I liked the sweet potato recipe and here is another.
baby carrots
sweet potatoes
bacon
yellow onion
powdered ginger

Peel and cut the sweet potatoes to about the same size as the baby carrots.
Dice the onion
Cook off the bacon in a large skillet. Remove bacon to paper towels to drain.
Place carrots onions and sweet potatoes in skillet and fry on low with a good sprinkle of powdered ginger. When the carrots are soft add the bacon crumbled back in. That is some good chow.

[Wyoming]

I know.. but hey.. I'm only 22.. I'm thinkin up all my good recipes. >.< Gimme a little time to think!


Now 4-1/2 behind. (only crediting Ed with 1/2 a recipe, him being old and all :angel: )


Now get some clothes on and get to work.

[SlingerDun]

Trappers in the beaver state who fed on beavers who fed on water hemlock were belly up "gone beaver"

[Ed Palmer]

I knew I did that wrong so here it are.


Beaver ATLANTA SPECIAL RECIPE

1 beaver (8-10 lbs.)
1 bay leaf
2 med. onions
1-2 garlic cloves
Celery leaves - optional
Flour
Salt and pepper

Remove all fat from beaver. Cut up as you do rabbit. Soak overnight in salt water. Parboil until about half-cooked in water with the bay leaf, onions, and garlic. Celery may or may not be added. Drain, roll in flour and brown in hot fat, season with salt and pepper. Bake in covered pan in a moderate oven until tender. Gravy may be made from the drippings. Plan the same number of servings as from a similar weight of pork (8 oz. per serving). Beaver is very rich.


FRIED BEAVER RECIPE

1 small beaver (20 lbs.), cleaned and skinned, cut into serving pieces, strips or cubes
6 slices bacon
1 tsp. seasoning salt

Remove fat from beaver and soak overnight in cold water. Drain. Cook in small amount of water until tender, then fry with bacon and seasoning salt. Variation: substitute hickory-smoked seasoning salt for plain seasoning salt.


BEAVER TAIL RECIPE

Hold over open flame until rough skin blisters. Remove from heat. When cool, peel off skin. Roast over coals or simmer until tender.

[DobbinsBlythe]

I came up with this one on Aug 2.

Peanut Chicken

Plenty of Olive Oil (have about 1/2 Cup available)
Creamy Peanut butter (about 1/2 Cup)
3 Tbsp honey
Salt & Pepper to taste
Boneless Skinless Chicken Breasts

Trim chicken if necessary. Drizzle a little Olive Oil on the chicken and rub down with salt, pepper and about 1 tsp honey.

In med skillet, heat about 1/4 cup of olive oil (save the rest in case sauce becomes too thick) until plenty hot. Add penut butter and stir frequently to create a sauce. Add about 2 tsp honey for sweetness. Once sauce is "saucy" add chicken, reduce to medium heat, and cover. Flip chicken when necessary. Make sure to stir the sauce around frequently. Add additional oil if necessary.

You can save the penut sauce and serve it over white rice with fresh vegetable stir fry.

<3

[Wyoming]

Good one, BUT, you ain't never gonna catch up.

3-1/2 behind.


Question however, how do you know if you need to 'trim' boneless skinless chicken breasts?

[DobbinsBlythe]

Chocolate Chip Banana Bread

3/4 C sugar
1 C Mashed Bananas
1/2 C softened butter
1/2 C Sour Cream
2 Eggs
1 Tsp Baking Soda
3/4 C Chocolate Chips (1/2 bag)
2 C Flour
1/2 Tsp Salt

Grease & Flour a 9x5 or 2 8x4 loaf pan. Beat sugar & butter until light & fluffy. Add bananas, eggs, & Sour cream. Beat thorougly. Add all dry ingredients, then chocolate chips. Bake at 350 degrees for 55-65 mins. Make sure to test loaf by using a WOODEN toothpick. Very easy to underbake.

Serves about 6 (greedy little fingers)

[DobbinsBlythe]

Cheese Sauce for steamed veggies:

1/2 C. Whole Milk
2 tsp worchestershire sauce
1 tsp salt
1/2 tsp pepper
2 slices AMERICAN cheese
1/2 C sharp cheddar (shredded)

Heat milk in saucepan until boiling. Reduce heat and add all liquid ingredients. Add everything else. Stir frequently over medium high heat. If it takes too long to get to a gravy consistency (that's where you want it) add extra shredded cheese.

[DobbinsBlythe]

Good one, BUT, you ain't never gonna catch up.

3-1/2 behind.


Question however, how do you know if you need to 'trim' boneless skinless chicken breasts?

Usually you can see a lot of excess fat .. just cut it off.. unless you like extra lard clogging up your arteries :D

[Maleyna]

Beef & Broccoli

1 lb well marbled beef
1/3 cup of oyster sauce
4 tbsp of peanut oil
1 lb broccoli florets (can substitute frozen broccoli)
1 large yellow onion
1 bell pepper (any color)
2 carrots (optional, but nice for color and texture)

Slice beef into thin strips, onion and pepper should be a rough chop. Carrots, if you add them, round slices like for a stew. Broccoli small (bite size) whole florets.
In a large wok or pan add 2 tbsps of oil on med-hi to hi heat. Put in beef strips and half of the onion stir until beef is browned. Add 2 tbsp of oil again put in rest of veggies and stir for 2 minutes. If you opted for the frozen broccoli , watch those because if you stir too much they fall apart...so toss don't stir. Lastly lower the heat to a simmer and add in oyster sauce, stir/toss until all veggies and beef are coated.
This serves 3... well in my family it only serves 3.

[Sgt Baker]

This one's the bomb! Let me know what you think! Enjoy!

Chicken in Wine and Cream Sauce with Tarragon Broccoli as a side


Boneless, skinless chicken breasts (as many as you need for dinner, plus leftovers)
Butter or Margarine (1 tbs per breast)
White wine (1 cup) (I use Chablis)
Chicken Broth (1 cup)
Heavy Cream (2 pints)
Lemon Juice (8 tsp)
Salt (2 tsp)
White Pepper (1/2 tsp)
Rice (2 cups)

Cook rice.
Cook and caramalize chicken in a frying pan in butter or margarine.
Remove chicken and deglaze pan with white wine. Add chicken broth. Reduce by half. Reduce heat and add remaining ingredients to warm (don't let it boil).

To serve:
Plate rice, then chicken on top and pour sauce over both. (LOTS OF SAUCE)



Broccoli (2 lbs)
Eggs (2 hard boiled)
Sour Cream (1 cup)
Mayonnaise (1/2 cup) (I use Duke's)
Tarragon Vinegar (2 Tbl)
Paprika (1/8 tsp)

Steam broccoli and place in casserole dish. Slice eggs on top. Warm sour cream, mayonnaise and tarragon vinegar and pour over broccoli and eggs. Sprinkle with paprika. Bake uncovered 10 minutes at 350 degrees.

Garlic Bread is also good with this meal.

[Wyoming]

Sounds good. I like anything cooked in wine.

Now, 2-1/2 behind.

[Ed Palmer]

Back to 3 and a 1/2

Steak & Ale's Burgundy Mushrooms
1 1/4 pounds mushrooms
2 quarts water
1/4 cup lemon juice
4 tablespoons margarine
3/4 cup yellow onions, diced
1/2 cup Burgundy
1 tablespoon beef bouillon granules
1/4 teaspoon garlic powder
1/3 teaspoon ground white pepper
Clean and thoroughly dry mushrooms. Combine water and lemon juice
in covered suacepan. Bring to boil. In another saucepan, melt
margarine and saute onions until glassy (about 5 minutes).
In a bowl, add spices and bouillon to Burgundy. Whisk until bouillon
is dissolved. Add wine mixture to onions. Simmer over medium heat
about 10 minutes (until alcohol has evaporated). Remove from heat.
Add mushrooms to boiling lemon water. Return to boil. Remove
blanched mushrooms from heat and thoroughly drain. Add mushrooms
to wine sauce and stir until blended.

[Ed Palmer]

4 1/2

El Torito's Deep−Fried Ice Cream
20 ounces chocolate chip ice cream
2 cups 4−grain flake cereal, crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
4 (8−inch) flour tortillas
Oil for deep−frying
Cinnamon mixed with sugar
Whipped cream
4 maraschino cherries
Form ice cream into 4 balls. Place in baking pan and freeze solid,
2 hours or longer. Mix cereal, sugar and cinnamon. Divide equally
between 2 pie plates or other shallow containers. Beat eggs with water.
Roll each ice cream ball in cereal mixture and press coating into ice
cream. Dip coated ball in egg wash, then roll in second container of
cereal mixture. Again press coating onto ice cream. Freeze coated ice
cream balls solid, 4 to 6 hours.
Shape each tortilla into hourglass form (with narrow waist) by cutting
off curved slice from 2 opposite sides. One end will serve as base for
ice cream. Other end will be decorative fan.
Heat oil in wok or large deep−fryer. Place tortilla between 2 ladles or
large spoons of different sizes (smaller ladle on top). Place tortilla so
that base end is cupped in larger ladle to form basket, with back of
upper fan supported by handle of larger ladle. Deep−fry until crisp. Drain
and sprinkle with cinnamon−sugar. Set aside.
Deep−fry frozen coated ice cream balls 30 to 45 seconds. Place each
fried tortilla in large−stemmed glass, with fan part of tortilla standing
vertically above glass. Set fried ice cream ball in base of tortilla. Top
with dollop of whipped cream and decorate with cherry.

[DobbinsBlythe]

This one's the bomb! Let me know what you think! Enjoy!

Chicken in Wine and Cream Sauce with Tarragon Broccoli as a side


Boneless, skinless chicken breasts (as many as you need for dinner, plus leftovers)
Butter or Margarine (1 tbs per breast)
White wine (1 cup) (I use Chablis)
Chicken Broth (1 cup)
Heavy Cream (2 pints)
Lemon Juice (8 tsp)
Salt (2 tsp)
White Pepper (1/2 tsp)
Rice (2 cups)

Cook rice.
Cook and caramalize chicken in a frying pan in butter or margarine.
Remove chicken and deglaze pan with white wine. Add chicken broth. Reduce by half. Reduce heat and add remaining ingredients to warm (don't let it boil).

To serve:
Plate rice, then chicken on top and pour sauce over both. (LOTS OF SAUCE)



Broccoli (2 lbs)
Eggs (2 hard boiled)
Sour Cream (1 cup)
Mayonnaise (1/2 cup) (I use Duke's)
Tarragon Vinegar (2 Tbl)
Paprika (1/8 tsp)

Steam broccoli and place in casserole dish. Slice eggs on top. Warm sour cream, mayonnaise and tarragon vinegar and pour over broccoli and eggs. Sprinkle with paprika. Bake uncovered 10 minutes at 350 degrees.

Garlic Bread is also good with this meal.


That looks ABSOLUTELY delicious. I'll have to try it next week.

[Wyoming]

That looks ABSOLUTELY delicious. I'll have to try it next week.

You ain't got time, you are 4-1/2 behind!!!:)

[Maleyna]

Beef & Broccoli

1 lb well marbled beef
*1/3 cup of oyster sauce
4 tbsp of peanut oil*
1 lb broccoli florets (can substitute frozen broccoli)
1 large yellow onion
1 bell pepper (any color)
2 carrots (optional, but nice for color and texture)

Slice beef into thin strips, onion and pepper should be a rough chop. Carrots, if you add them, round slices like for a stew. Broccoli small (bite size) whole florets.
In a large wok or pan add 2 tbsps of oil on med-hi to hi heat. Put in beef strips and half of the onion stir until beef is browned. Add 2 tbsp of oil again put in rest of veggies and stir for 2 minutes. **If you opted for the frozen broccoli , watch those because if you stir too much they fall apart...so toss don't stir. **Lastly lower the heat to a simmer and add in oyster sauce, stir/toss until all veggies and beef are coated.
This serves 3... well in my family it only serves 3.

[DobbinsBlythe]

5.5... >.<

[DobbinsBlythe]

Recipe for a Marine Wife
1 1/2 cups patience
1 cup courage
1 lb of ability
3/4 cup tolerance
Dash of Adventure
Add 2 Tbsp. Elbow Grease.
Let set alone 1 year.
Marinate frequently with salty tears.
Pour off excess fat.
Sprinkle with love.
Knead dough until payday.
Add international spices.
Bake 20 years or until done.
Serve with pride.

[Ed Palmer]

6 and 1/2

Bannock (Canadian Bread)

1 c Whole wheat flour
1/2 c All purpose flour
1/2 c Rolled oats
2 tb Sugar, granulated
2 ts Baking powder
1/2 ts -Salt
2 tb Butter, melted
1/3 c Raisins; optional
3/4 c -Water; approx,

"Bannock, a simple type of scone was cooked in pioneer days over open
fires. Variations in flours and the additional of dried or fresh fruit make
this bread the simple choice of Canadian campers even today. Oven baking
has become an acceptable alternative to the cast iron fry pan. McKelvie's
restaurant in Halifax serves an oatmeal version similar to this one. For
plain bannock, omit rolled oats and increase the all purpose flour to 1
cup....
One of the earliest quick breads, bannock was as simple as flour, salt, a
bit of fat (often bacon grease) and water. In gold rush days, dough was
mixed right in the prospector's flour bag and cooked in a fry pan over an
open fire.
Indians wrapped a similar dough around sticks driven into the ground
beside their camp fire, baking it along with freshly caught fish. Today's
native _Fried Bread_ is like bannock and cooked in a skillet.
Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on the
stove's dampers while _Toutons_ are similar bits of dough deep fried. At a
promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo
Doughnuts, deep fried rings of bannock dough, were served. It is said that
Inuit children prefer these "doughnuts" to sweet cookies.
Red River settlers from Scotland made a frugal bannock with lots of
flour, little sugar and drippings or lard. Now this same bread plays a
prominent part in Winnipeg's own Folklorama Festival.
At Expo '86 in Vancouver, buffalo on bannock buns was a popular item at
the North West Territories ' restaurant. In many regions of Canada, whole
wheat flour or wheat germ replaces part of the flour and cranberries or
blueberries are sometimes added. A Saskatchewan firm markets a bannock
mix, and recipe books from coast to coast upgrade bannock with butter,
oatmeal, raisins, cornmeal and dried fruit."

Stir together flours, oats, sugar, baking powder and salt. Add melted
butter, raisins (if using) and water, adding more water if needed to make
sticky dough. With floured hands, pat into greased pie plate. Bake in 400F
oven for 20 to 25 minutes or until browned and tester comes out clean. Cut
into wedges.
SERVES:6
VARIATIONS: In place of raisins add chopped dried apricots or fresh
berries. (Blueberries are terrific if one is camping in northern Ontario in
August.)

SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_

[Osotogary]

Tastes like Sh*t Brownies

This recipe was well received and real easy to make.

One box of brownie mix, any kind.
One package of trail mix with cranberries, nuts, raisins and seeds.
Orange juice.
Follow the instructions on the brownie mix except when adding the liquid part which is usually milk or water. For liquids add two cups of orange juice into a blender along with the package of trail mix and blend until it is almost like sludge or pureed if you will. Mix this sludge into the brownie mix and complete the baking instructions.
Once done you'll get responses like, "What the hell is that sh*t" or "Does it tastes as bad as it look?" Don't worry about a thing because, by consensus, you will be asked, "This is really good. You got a name for it?" That's when you invent a name like "Tastes like Sh*t Brownies".
The chocolate brownie taste will be balanced by the orange flavor and the crushed seeds and cranberries and raisins. Actually, it is very flavorful and filling.

[DobbinsBlythe]

actually NOW it's 6.5... you guys are killing me.

[Sgt Baker]

actually NOW it's 6.5... you guys are killing me.

May I ask what ya'll are competing over?

[DobbinsBlythe]

I was stupid and told Al that I'd post a recipe for every recipe I got on here....

[DobbinsBlythe]

Italian Chicken

Ingredients:
1 lb of uncooked chicken (I use boneless chicken breasts or tenders)
1 packet of Good Seasons Italian salad dressing mix
White cooking wine

1. Mix the salad dressing mix and white wine together in a bowl (to marinate the chicken in) It doesn't really matter how much wine, just enough to cover the chicken well will do.
2. Mix the chicken around in the marinade a little to make sure it's good and covered with all the spices.
3. Leave covered in the refrigerator for 15 mins or so.
4. Cook in a pan on the stove top, medium high heat. I usually leave it covered and stir here and there to make sure it browns evenly. If it starts to burn too soon, or dry out you can just keep adding more wine while you cook.

[DobbinsBlythe]

Aunt Sherry's Baked Ziti

Sauce:
1-1 1/2lb ground beef
1 onion, diced
2-3 cloves of garlic
1 handful of parsley
1 handful of oregeno
1 handful of basil
(brown all these ingredients and drain)

Then add 14 oz can of petite diced tomatoes
12oz can of tomato paste
14oz (give or take) water

Cover and let the sauce simmer for an hour.

Cook half the box (8 oz) of ziti. Drain, then mix the noodles with half a container of cottage cheese (You can used ricotta if you like, but the cottage cheese makes it really creamy). Spray and 9x9 baking dish with cooking spray, then add a layer of sauce. Sprinkle mozzerella & parmigana cheese, then add the noodle mixture. Add the rest of the sauce, then top with more mozzerella and parm. Bake at 350 for 30 minutes or so, or until the cheese is all melted.


and now we're down to 4.5

[Ed Palmer]

Germany − Neujahrspretzel
2 cups milk
2 eggs
1/2 cup butter or margarine
1 cup powdered sugar
2 packs dry yeast
Water
2 teas. salt
1 teas. vanilla extract
1/2 cup sugar
1/4 cup almonds, chopped
7 cups flour
Heat milk and butter until very warm (120−130 degrees F.).
Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into
warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour.
Beat for an additional 2 minutes. Add enough flour to form a
soft dough. Knead until smooth and elastic, about 5 minutes.
Place dough in a greased bowl. Let rise in a warm place
until doubled in bulk, about 1 hour. Punch dough down and let
rise again until doubled (1 hour more). Divide dough in half.
Shape pretzel as follows: Roll dough into a rope about 30 inches
long and 1 1/2 inches in diameter. Cross the ends leaving a
large loop in the center. Flip loop back onto crossed ends to
form a pretzel. Repeat with remaining dough. Place pretzels
on greased baking sheets. Let rise 15 minutes more. Bake
at 375 degrees F for 25 to 30 minutes or until golden brown.
Cool on wire racks. Mix powdered sugar, water and vanilla to
form a thin icing. Spread icing on pretzels and sprinkle with
chopped almonds. Makes 2 large pretzels.
Germany

[DobbinsBlythe]

BULGOGI

1 pound thinly sliced steak
5 tbsp sugar
1/2 cup soy sauce
2 buds finely chopped garlic (can also be crushed, and crushed buds removed before serving)
1/4 tsp salt
5 tbsp Mirin (sweet sake, optional)
2 tbsp sesame oil
2 tbsp toasted sesame seeds (pop about 2 cups of sesame seeds on a baking sheet for like 5 mins on 350 degrees.. there's your toasted sesame seeds)
1 cup split or chopped green onions
2 cups thinly sliced carrots (optional)


Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
Cook over medium high heat until meat is ALMOST done cooking.
Add carrots and cook for an additional 3 minutes.
Serve with rice.

[Sgt Baker]

OK Dobbins that brings me to the next question. Do you want me to post more recipes or are you runnin' low? LOL

[DobbinsBlythe]

Kalbi --BBQ Korean Short Ribs

16 ribs
1 cup soy sauce
3/4 cup sugar
1/2 cup water
1 Asian pear, chopped (or 1/2 Korean pear)
1 onion, chopped
2 tbsp minced garlic
4 tbsp sesame oil
1 tbsp ground pepper
1 tbsp juice of ginger

Wash meat. Sometimes you can find tiny bone scraps stick to the meat. Soak in water for 1 hour, drain.
In a food processor, add chopped onion and pear, puree finely. Pour out to a large bowl, add remaining ingredients, stir.
Marinate beef for 8-10 hours or overnight. They cook fairly fast, 2-3 minutes on one side. GRILL!!!! Use charcoal.. it tastes best. Gas SUCKS!

[DobbinsBlythe]

I'm runnin fairly low.. but POST EM! I quit my job so I could cook more and better and clean and do all those things, but the Cpl really loves to brag about what he had for dinner the night before.. so keep em coming!

I'm at 3.5 now to catch up

[DobbinsBlythe]

Chap Chae (those yummy clear noodles with veggies and what tastes like Bulgogi)

12 oz noodle (Dang Myun or sweet potato starch noodles)
4 oz beef
5 ****ake mushrooms or Chinese black mushrooms
1 carrot
1 onion
1 egg
1/3 lbs spinach
5 tbs oil
2 tbs sugar
1 tbs sesame seed oil
2 tbs soy sauce
Salt & black pepper (pinch)
Sesame seed (pinch)
1 tbs minced garlic
1 tbs chopped green onion

Soak mushrooms in water for 15 minutes. Cut off stems. Cut mushrooms into thin strips.
Cut beef into thin strips and marinate it with the mushrooms in a seasoning of: soy sauce, sugar, minced garlic, sesame seed oil, chopped green onions, and a pinch of ground pepper.
Cut carrots and onion into thin strips (julienne).
Cook spinach in boiling water for about two minutes. Cool spinach in running water. Squeeze the water out of the spinach. Season the spinach slightly with salt and sesame oil.
Beat and fry the egg in a pan with a pinch of salt. Once cooked and cooled, cut the egg into thin slices. (meaning.. don't scramble it in the pan.. just let it cook until it's a big solid circle--but.. by all means, you're just gonna throw it in ther anyway, so scramble it haha)
Cook the noodles in boiling water for about 2-4 minutes or until soft (You may want to cut the noodles in half before hand if they are too long). Rinse in cold water and drain.
Start cooking the beef and mushrooms with a bit of oil.
When beef is cooked add carrot, onion, spinach, and noodles and stir-fry.
When vegetables are cooked, add the sliced egg and use salt and soy sauce to season the dish to your taste.
Put it all in a dish and sprinkle some sesame seeds for the final touch.
Can be served hot or cold.

2.5

[Sgt Baker]

Where are you getting them? Paula Dean's web site has some great recipes. Next one to look up is Lady and Sons Crab-Stuffed Shrimp. I'll let you post that one!

[DobbinsBlythe]

Most of these are family recipes.. some of them are recipes I've had from cookbooks that I've tried and compared to others and found to be the best ones... others are from friends.. etc.

I love Paula Dean.. but they're her recipes and stuff that people can just get online anyway :P

[DobbinsBlythe]

Freshly Killed Squirrel (the squirrels outside keep eating my lillies!!!!)

1 Ruger 10 22
1 .22 round
1 mad woman

Combine ingredients. Allow woman to keep in all emotions until time to shoot. Shoot the varmint.

If desired.. skin, behead, trim and marinate stupid animal. Throw it on the grill.. or in a big garbage heap and light on fire. If you really want to eat it.. just throw it on the grill and light coals. Otherwise.. just pour lighter fluid all over the stinkin thing and let it go POOF

1.5

Enjoy.

[Sgt Baker]

You're right, they are her's. I just thought maybe you were competing with "any" recipe that you had tried and was good! Well, here's another. This one is so easy, it is sinful!

Chicken: wings, drummettes, legs, thighs, or whatever you want! I usually fill up a rectangular glass casserole dish with legs or drummettes (whatever is on sale and cheap).
1 jar of Apricot Preserves (size depends on how much chicken you are cooking - I use 8 oz. jar)
1 bottle of Russian Salad Dressing
1 packet of Lipton Onion Soup Mix

Place chicken in casserole dish. Mix remaining ingredients. Pour over chicken. Bake uncovered at 350 degrees for an hour.

Baked potatoes are good with the sauce poured over them. Corn on the cob is also a good side with this dish.

KIDS LOVE IT!

[DobbinsBlythe]

Seriously, if you find something that's good then post it. I'm just posting stuff that I have from family and friends that's typically not found online. Paula Deen's recipe with the chicke and ham and cheese.. that's my fave. It's kind of like a chicken cordon bleu with a Souther twist.

[Quinbo]

Sounds a little odd but by golly is it ever good.

Dry rub for steaks or chicken breasts
Mix ground corriander, cumin, seasoned salt and fresh ground coffee.
Rub the meat with said mixture and let stand about half hour before tossing on the grill. While grilling use a spritzer bottle filled with a mixture of olive oil and lemon juice. Liberally apply one of big als recipes to the cook.

[Maleyna]

Oriental Curry
This is the mild version because I have a 11 y/o that has loved curry since she was 3.

12 oz coconut milk/cream
1 tbsp chili powder
1 tbsp garlic powder
3 tbsp *curry powder
1 tbsp oil (vegetable, olive, peanut whatever you prefer to cook with)
1 1/4 tsp Salt
1/4 tsp pepper
1 tsp sugar
Rough chop veggies
1 large onion
1 green bell pepper
1 red bell pepper
Thinly sliced strips
1 1/2 lb of your meat choice (I usually use beef or pork)

* I usually use mild or regular curry powder. If you prefer spicy then by all means buy the spicier powder, it only has more cumin, chili and garlic in it to give it more spice.

Set large pan or wok on med, with oil and 1/2 onion and all powdered spices and 1/4 salt. Stir until blended, should be a paste consistency. Blend in coconut cream, 1 tsp salt and meat strips. Let meat brown and cream simmer, stir often because cream will burn. Blend in the sugar. Sauce should be semi-sweet with a salt after taste. Stir in all the vegetables and let simmer until veggies are steamed but not over cooked and limp. If you prefer more or less salt, salt to your taste, normally I use the 1 tsp of salt per pound of meat (beef or pork) rule, it is just salty enough for my husband and not too salty for me.

[rsharetts]

Does anyone have the receipt for THE birthday cake? Many, many years ago the Leatherneck magazine ran the receipt modified to serve a family sized gathering. At the time I was a happy barracks rat and got all my cake from the mess hall. And, yes, there is an official receipt for the cake, and in my humble opinion nothing taste the same as the real deal.

:usmc:OOHRAH:usmc:

[usmchauer]

I've tailored this recipe to my liking, started with a generic recipe from a book and added and subtracted here and there.


Rib rub Good enough for one rack

2 Tbsp Brown Sugar
2 Tbsp Paprika
1 Tsp Black Pepper
1 Tsp Kosher Salt
2 Tsp Cumin
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Cayenne (optional)

Sprinkle rub liberally over ribs and rub vigorously. You can wrap them in saran wrap and let them sit overnight, but I generally don't/can't/won't wait and immedietely start cooking them. I smoke them in a smoker at a temp of 230*, but anywhere from 225-250 and you'll be fine. I use hickory chips soaked in water for an hour. Cook time is roughly 4 hours and new wood chips will need to be added every hour.

PS I've eaten at Gates in KC and Arthur Bryant's and no BS, I think these ribs are right up there with what they put out. But Famous Dave's has me beat at the moment. :)

[SlingerDun]

Just found a wok in the basement, whats the half circle grill for that sets on top? Humpin towards the store for chicken breasts, rice and sauces and such. Any chicken wok recipes???

--->Dave

[Phantom Blooper]

BAKED STUFFED CHICKEN

6-7 lb. Chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
Salt/pepper to taste

Preheat oven to 350 degrees. Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn.

Place in baking pan with the neck end toward the back of the oven.

Listen for the popping sounds.

When the chicken's azz blows the oven door open and the chicken flies across the room, it's done.


And you thought I couldn’t cook!:beer:

[MOUNTAINWILLIAM]

I find this recipe will test the mettle of anyone.

Genuine Haggis

1 sheep's stomach bag plus the pluck (lights, liver and heart)
1 lb Lean mutton
6 oz Fine oatmeal
8 oz Shredded suet
2 large Onions, chopped

Salt and pepper about 1/4 pint beef stock. Soak the stomach bag in salted water overnight. Place the pluck (lights, liver and heart) in a saucepan with the windpipe hanging over the edge. Cover with water and boil for 1 1/2 hours. Impurities will pass out through the windpipe and it is advisable to place a basin under it to catch any drips.

Drain well and cool. Remove the windpipe and any gristle or skin. Mince the liver and heart with the mutton. (Add some of the lights before mincing if you wish.) Toast the oatmeal gently until pale golden brown and crisp. Combine with minced mixture, suet and onion. Season well and add sufficient stock to moisten well. Pack into the stomach bag, filling it just over half-full as the stuffing will swell during cooking. Sew up the bag tightly or secure each end with string. Put an upturned plate in the base of a saucepan of boiling water, stand the haggis on this and bring back to the boil. Prick the haggis all over with a large needle to avoid bursting and boil steadily for 3 to 4 hours. Makes 6 to 8 servings

[DobbinsBlythe]

Just found a wok in the basement, whats the half circle grill for that sets on top? Humpin towards the store for chicken breasts, rice and sauces and such. Any chicken wok recipes???

--->Dave


Try out that penut chicken recipe... only beat penut butter with heavy cream and only add a small amount of oil. See how that turns out. Mix in some sugar snap peas and julienned carrots and some diced onion.. toward when the chicken is almost done. Should be pretty good :D

(dice the chicken... it's near impossible to cook a whole chicken breast in a wok.. too hot)

[Maleyna]

Just found a wok in the basement, whats the half circle grill for that sets on top? Humpin towards the store for chicken breasts, rice and sauces and such. Any chicken wok recipes???

--->Dave

You can use shrimp or chicken for curry.
Actually I have another recipe for a curry stew that I used for chicken breast or chicken tenderloin

4 tbsp oil
4 tbsp curry powder
1 large onion diced
2 large chicken breasts or 1 lb chicken tenderloins cube cut
2 large carrots round cut
3 potatoes cubed cut
1 tsp salt (or salt to your taste)
2 c water (you may need to add water in periodically because it will steam out)

Place oil, curry powder and onion in a medium (1 1/2 qt) pot on medium heat. Stir until curry and oil are blended and onions are semi-clear. Add in chicken, veggies and water and let simmer until all is cooked down. Potatoes will break down and add starch to the stew to thicken... remember to stir it occasionally. You can serve with rice or eat it all by itself, our family eats a lot of rice.

[Maleyna]

Just found a wok in the basement, whats the half circle grill for that sets on top? Humpin towards the store for chicken breasts, rice and sauces and such. Any chicken wok recipes???

--->Dave

Oh the half grill is for steaming, but if you have larger portions it's better to just get a bamboo steam basket. Most stir-fry recipes you can substitute with any meat, poultry or shellfish. Remember for stir-fry you need to cut your veggies and meats to bite-size or it won't cook evenly. And the best oil to use for most stir-fry is peanut oil because it doesn't burn so easy on high heat like olive or vegetable oils. If you do choose another oil then turn down the heat a little.
When you are using a wok, add oil first and roll wok to coat. The center has the highest heat, so when you are cooking move your cooked portions toward the sides and place whatever you are adding next in the center and then incorporate the rest in. Happy cooking!

[yellowwing]

Left over baked ham.
One or two red peppers, (depending on amount of ham left).
One or two chopped pickles, (also depending on the amount of ham left).
Real Mayonnaise.
Extra Virgin Olive Oil
Black Pepper.
Balsamic Vinegar.


Chop up your ham leftovers to a size of a quarter.
In an iron skillet heat the ham up until it starts to sizzle.
Blast it with the Balsamic Vinegar.
*CAUTION Keep your nose away from the hot vinegar fumes! (It stings like hell)
Stir occasionally to ensure evenness of balsamic caramelizing.
If you can't smell vinegar anymore, take out a piece and taste test it.

In a food processor start Chopping (DO NOT puree) up your ham and mayonnaise.
Drop in your red pepper.
Drop in your chopped pickles.
Drizzle in some extra virgin olive oil.
Add dashes of pepper.

Taste test it. Adjust ingredients to taste.

Serve over black or dark rye with lettuce and a tall frosty beverage. :beer:

[thedrifter]

New England Clambake!

3 dozen steamer clams (more if you’d like)
3 dozen fresh mussels
6 live lobsters
18 small red or white potatoes
6 ears of corn (in the husk)
6 medium onions
3 lemons (cut into wedges)
One or two sticks (quarter pound) of melted butter
If you live near the beach some seaweed or rockweed
12 pieces of 18” x 36” cheesecloth
12 pieces of heavy duty aluminum foil
6 metal nutcrackers and small fish forks

Wash the clams, mussels and potatoes thoroughly. Peel the onions (not the potatoes) and remove the silk from the top of the ears of corn. Don’t remove the husks or the corn will get dried out when it cooks.

Lay out two pieces of foil with two pieces of the cheesecloth on top. Wrap this around 1 lobster, 3 potatoes, 6 clams, 6 mussels, 1 ear of corn, 1 onion and some seaweed or rockweed — if you were able to find it — add a cup of water to the package. Make sure to tie the cloth over the food and seal the foil well. This can be done without the cheesecloth if you can’t find any, but the food tends to get dark in spots and the lobster is dryer without the cloth to hold the moisture.

Make six of these packages and place them on a barbecue grill about 4 inches from the heat. Cover the grill with the hood or with large pieces of foil tucked in around the edges of the grill.

Let the packages steam for 1 hour flipping them every 15 minutes. If the potatoes are done, it’s a good indication that the lobster and the rest of the package is ready for your feast.

Open the packages and serve them with the lemon wedges and melted butter... you’ll need the nut crackers and fish forks to get the lobsters out of the shell...


Ellie

[thedrifter]

LOBSTER BISQUE

After a lobster feast, save the bodies and shells for lobster bisque. Pick out body meat and set aside. Be sure to discard small sac behind head of lobster. Use only shells and membranes from the body.

Combine in a large kettle: 1-2 bay leaves Water to cover 1 tsp. dill seed
Simmer for about 1 hour to extract all the flavor from the shells. Pour all through a fine strainer. Discard the shells. Reserve the lobster stock. Cook together until onion is yellow: 1 tsp. chopped onion 1 sprig parsley
Add, cook and stir 5 minutes lobster meat, the more the better! Stir in 2 tablespoons flour and 1/4 teaspoon mustard. Add and simmer 20 minutes 2 cups lobster stock. Discard parsley, add and heat to boiling 2 cups light cream or milk and salt and pepper.

Ellie

[SlingerDun]

Peanut oil, solid baby. Also found a vintage early to mid 70's avocado green fondue pot with all the utensil skewers and sticks, never been used but need Sterno or heat tabs:cool:

--->Dave

[SlingerDun]

...I think these ribs are right up there with what they put out. But Famous Dave's has me beat at the moment. :)Well, i only BBQ Beef and Bisonhttp://www.leatherneck.com/forums/images/icons/icon10.gif

--->Dave

[SlingerDun]

Okay i made the Oriental Curry (Chicken) Couldn't find coconut milk so i used 6 ounces of cow milk and subbed with 6 of errr chocolate ice cream http://www.leatherneck.com/forums/images/icons/icon11.gif and forgot to buy curry~^%#@*+~!=#@! http://www.leatherneck.com/forums/images/icons/icon8.gif

Added pickled baby corns for garnish and the concoction turned out delicate over rice.

Doled out a plate for pops and he says: Thats pretty tasty Chinese where'd you get it? I say's: I built it mannn! Pop say's: Huh! i'll be damn...

[Quinbo]

I'm still trying to figure out what pluck (liver heart and lights) are and what the wind pipe has to do with any of it.

[Wyoming]

Maria, you are so far behind, you'll NEVER catch up!!

[Maleyna]

Okay i made the Oriental Curry (Chicken) Couldn't find coconut milk so i used 6 ounces of cow milk and subbed with 6 of errr chocolate ice cream http://www.leatherneck.com/forums/images/icons/icon11.gif and forgot to buy curry~^%#@*+~!=#@! http://www.leatherneck.com/forums/images/icons/icon8.gif

Added pickled baby corns for garnish and the concoction turned out delicate over rice.

Doled out a plate for pops and he says: Thats pretty tasty Chinese where'd you get it? I say's: I built it mannn! Pop say's: Huh! i'll be damn...

LOL!!! Dude sounds like a pregnant woman's fantasy!

[SlingerDun]

:sick:.....
I'd have to agree with Idena....NO SOUP FOR YOU!

http://upload.wikimedia.org/wikipedia/en/7/74/Seinfeld_s7e6.jpg

[usmchauer]

Well, i only BBQ Beef and Bisonhttp://www.leatherneck.com/forums/images/icons/icon10.gif

--->Dave


Beef Brisket Rub enough for a 5-6 pound brisket

1 Tbsp Kosher Salt
2 Tsp Black Pepper
1.5 Tsp Brown Sugar
1.5 Tsp Garlic Salt
1.5 Tsp Onion Powder
1 Tsp Cumin
1 Tsp Oregano
3 Tbsp Chili Powder (optional)
1 Tsp Cayenne (optional)

Mop Sauce

1 Cup Distilled White Vinegar
1 Cup Beer (light beer)
1 Tbsp Garlic Salt
1 Tbsp Brown Sugar
1 Tsp Black Pepper
1 Tsp Red Pepper Flakes


Sprinkle with the rub, and into the smoker at 225 for several hours. Every hour or so while replenshing the soaked hickory chips mop the sauce onto the meat. Once the internal temperature reaches 165 take the brisket out and wrap it in aluminum foil, then back into the smoker for another 2-3 hours until internal temp reaches 190. Your total cook time will vary, but plan for at least 6 hours. If you like a BBQ Sauce, the juices that accumulate inside the foil mixed with any storebought BBQ sauce is phenominal.

[SlingerDun]

Thanks Hauer, sounds like a substantial feed, maybe when i retire???

--->Dave

[SlingerDun]

beef back or shorts, 3 to 4 lbs
1 onion
salt
pepper
16 oz. BBQ sauce

Slice onion and lay in pot.
Salt and pepper each rib, broil in oven for browning about 13 minutes.
(I may use this time to stretch and get dressed before workhttp://www.leatherneck.com/forums/images/icons/icon14.gif)
When browned...place ribs in crock (arched up and convexed on the bottom tier, it gets greezy down there) covering each rib in sauce before stacking next layer.
Pour in rest of the sauce on top

Cook at high (4 to 6 hours?) Nooooooooo

Cook at low setting (8 to 10 hours!) No need to race home early from work, sub-prime beef cuts benefit greatly from slow heat and them ribs will be tiiinderrrr, Shiat Howdy!

If anybody gets curious at home tell them don't lift that lid before [sic] 8 to 10 hours, it can take awhile for the cooking heat to build back up. Or just duct tape it shut and draft a menacing letterhttp://www.leatherneck.com/forums/images/icons/icon8.gif

--->Dave

[DobbinsBlythe]

Oh man. I had no idea so many posts were made while I was gone.. >.< You're right Al.. I'll never catch up, but I'll give it a good try! Btw.. some of these recipes that i haven't seen are AWESOME. <3

[Wyoming]

Looks like you need to get out of bed and get busy.

[DobbinsBlythe]

LOL! I've BEEN busy.. just not coming up with new ideas... except here:

Maria's Chilli <3

1 pkg ground beef (1.5 or so lbs)
1 can beef stock
1 can kidney beans (drained)
1 can diced tomatoes
1 palm full of ground cumin
2-3 palms full of chilli powder
1-2 Tsp cayenne pepper :D
1 small onion chopped finely
1 Tbsp garlic powder
2 slices AMERICAN cheese
Shredded sharp cheddar cheese
1/2 cup bread crumbs

ON STOVETOP! Brown and drain ground beef. Add onion--cook till onions begin to clear. Add beans and tomatoes, all seasonings. Add American cheese stir till melted and completely incorporated. Add breadcrumbs and add salt/pepper to taste. If it doesn't look dark enough, add more chilli powder. Let reduce on med heat until reaches a consistency you like.

Serve with CHEESSSEEE!!!!!!

... kicked my husband's tastebuds' a**es.

:D YUM!

[ringoffire]

Okay...I'm lovin this thread...I just can't believe I missed it for so long.

I've been busy and now I'm starving and I'm only on page 5. I'll go thru the rest of the posts and add some of my own at some point.

[Maleyna]

Easy Kalua Pig and Cabbage

If you've ever been to a luau you've had Kalua Pig... This is my far away from home version; where the hell am I going to get a whole pig, banana leaves, and lava rocks. I sure as hell am not digging a pit by myself, and I'm pretty sure our HOA would frown upon me slaughtering said pig in the neighborhood. Extremely easy but takes a long time... Serves 1 small Samoan/Italian family of 3 for a day, or 8 Adults for dinner.

1 7-8 lbs Pork Picnic Cut or Shoulder(Butt)
4 tbsp of kosher or sea salt
1/3 cup of liquid smoke
Lots of water
1 head of cabbage

Place pork in a large roasting pan or crock pot with salt and liquid smoke. Fill with water until pork is 3/4 submerged (I said a LARGE right?) If you are cooking in a roasting pan then set on 350 covered for 4 hours. If you are using a crock pot then you can set it up before you leave for work in the morning and set to low or med covered. When meat is fully cooked it should fall right off the bone(s), just shred meat in pan/crock pot with a fork. Chop and stir in cabbage and cover again, cook for another 20-30 minutes (until cabbage is soft).
Serve with Rice, poi, or on a sandwich roll.

[Sally]

I love this forum!

[DobbinsBlythe]

Because I'm really sick.. and this is what my mom used to make for me

Ginger Tea

1 large ginger root: peeled and sliced
orange peel (if you want)
Lots of water.

In a stockpot fill about 3/4 with water. Pop in the ginger root and orange peel (again the peel is optional.. I make mine without). Let it boil gently for a LONG time. You will be able to smell the ginger all through your house when it's ready. It will be spicy and will clear out your sinuses and give you that warm all over feeling you need to get better. Use honey :D

[Phantom Blooper]

Barbecue Brisket

4 to 5 lb. beef brisket
1/8 t. celery salt
1/4 t. garlic salt
1/2 t. onion salt
1/4 t. salt
1.5 oz. bottle liquid smoke
1 1/2 cups barbecue sauce

Place brisket in slow cooker. Sprinkle with celery salt, garlic salt, onion salt, and salt. Pour liquid smoke over brisket. Cover. Refrigerate for 8 hours. Cook on low for 8 to 10 hears or until tender. During last hour, pour barbecue sauce over brisket. Serves 8 to 10

[SlingerDun]

Barbecue Brisket

Place brisket in slow cooker....... Cook on low for 8 to 10 hours or until tender...Thats what i'm talkin bouthttp://www.leatherneck.com/forums/images/icons/icon7.gif

Ginger Tea

1 large ginger root: peeled and sliced
orange peel (if you want)
Lots of water.
No tea bag?

[DobbinsBlythe]

Thats what i'm talkin bouthttp://www.leatherneck.com/forums/images/icons/icon7.gif
No tea bag?


No tea bag needed. It's sliced.. not chopped to bits. :D

[SlingerDun]

Barbecue BrisketThe beef slow cooked all day, poured the sauce on first for a "crust" and because i wasn't available an hour before completion time, just finished up with dinner, everything is good in the world...

[Wyoming]

The beef slow cooked all day, poured the sauce on first for a "crust" and because i wasn't available an hour before completion time, just finished up with dinner, everything is good in the world...

I was wondering about that bit, did it make a crust?

That I like.

[SlingerDun]

It sure did, kinda like a jerked glaze, yumbo!

[SlingerDun]

...poi...A Hawaiian, Steelhead/Salmon/Sturgeon fishing buddy say's that poi is to Polynesians what potatoes or rice are to damn near everybody else. I've sampled a dollop of poi at a luau, in Honolulu, and i must say i wasn't feeling the staple connection...

--->Dave

[DobbinsBlythe]

Simple Shepard's Pie

:D

Mashed potatoes.. any which way you'd like
1-1.5 lbs of ground beef
Leftover veggies (or if you don't have any, just make new ones) --peas, carrots, green beans, corn! (I buy the mixed vegetable packages)
1/2 tps Cayenne pepper
Salt & Pepper to taste
1 can brown gravy (or.. if you can make your own, go for it)
SHREDDED CHEEEEEEESSSEEEEE
1 small onion chopped finely

Make your mashed potatoes.. any which way you'd like. Brown and drain beef & add chopped onions. Cook additional 3-5 mins until onions are clear. In a large baking dish (I use a 3.5 qt casserole) mix your THAWED if not cooked veggies, salt & pepper, gravy, ground beef & onions. Shouldn't be really runny, just sticky from the gravy (holds it together). Pile on the mashed potatoes and then pile on the cheese!

Bake for about 30 mins @ 300 degrees. Makes enough for two people to eat four times.... so enough for 8 people. (and those people get a HEFTY portion).

:D

[Schultzies]

I just finished reading through every page and I have enough recipes for a month! Thank you for all the great ideas; I love this thread.

[yellowwing]

Jarhead food! So I seared a pork roast with all the regular seasonings. Salt pepper parprika cayenne. Then I threw it in a crock pot with a doctoerd up BBQ sauce. Superb!

[Quinbo]

Grunt chow...

Take a package of ramen noodles and carefully open the top and remove the flavor packet. Dump the packet in with the noodles then crush them up. Open back up and dump some tobasco in then then shake it a few times. Dump in mouth and wash down with canteen of warm water.

[DobbinsBlythe]

YIKES! Hahaha! Well I'm glad everyone's enjoying this thread! It looks like we hit a stable necessity.

Hammie Mashed Cheese Taters

6 washed red potatoes
3-6 slices of leftover ham (chopped FINELY)
Salt & Pepper to taste (lay low on the salt b/c of the ham)
a LOT of grated cheese
2/3 Cup o butter (I'm from the south.. get over it)
Milk

Boil quartered red potatoes until soft. Mash with fork in large mixing bowl. Add ham, butter, and about 1/2 cup of grated cheese. Add milk if texture is not whippy enouogh. Mix well, taste, add salt & pepper to taste. Plop all of that into a nice pretty baking dish and top with however much cheese you want. Bake for 15 mins at 350 degrees (or until cheese is melted).

Super fattening, sodium filled, cholesterol filled GOODNESS

HAHA... <3

[sparkie]

Something I made up for the kids when they were quite young. Kids love finger food. They still ask for em when they come around.

Mexican Weggies,,,,,,

Spread a flour tortilla with a thin coat of re-fried beans to stick things together.
Throw it in a lightly oiled frying pan, and quickly spread on some mild salsa.
Sprinkle on a cheese of your choice,whatever's laying around, and top it off with another flour tortilla.
Fry one side chrispy, and flip it over. {Careful it don't slide apart}.
When done, cut it up with a pizza cutter into 'weggies', they love that word.
Stack em on a plate, and turn on cartoons. Guaranteed hit.

{Who said dads can't cook?}

[Alpha1Devildog]

Grunt chow...

Take a package of ramen noodles and carefully open the top and remove the flavor packet. Dump the packet in with the noodles then crush them up. Open back up and dump some tobasco in then then shake it a few times. Dump in mouth and wash down with canteen of warm water.

The only thing that could have made this better is halizone. . .;)

[thedrifter]

Since turkey day is coming up....;)

The Legendary Hot Brown Recipe

Ingredients:

4 oz. Butter

Flour to make a Roux (about 6 tablespoons)

3 - 3 1/2 cups Milk

1 Beaten Egg

6 tablespoons Grated Parmesan Cheese

1 oz. Whipped Cream (optional)

Salt and Pepper to Taste

Slices of Roast Turkey

8-12 Slices of Toast (may be trimmed)

Extra Parmesan for Topping

8-12 Strips of Fried Bacon

Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and Parmesan cheese. Add egg to thicken sauce, but do not allow sauce to boil. Remove from heat. Fold in whipped cream. Add salt and pepper to taste.

For each Hot Brown, place two slices of toast on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top, and serve immediately.


Ellie

[DobbinsBlythe]

Since turkey day is coming up....;)

The Legendary Hot Brown Recipe

Ingredients:

4 oz. Butter

Flour to make a Roux (about 6 tablespoons)

3 - 3 1/2 cups Milk

1 Beaten Egg

6 tablespoons Grated Parmesan Cheese

1 oz. Whipped Cream (optional)

Salt and Pepper to Taste

Slices of Roast Turkey

8-12 Slices of Toast (may be trimmed)

Extra Parmesan for Topping

8-12 Strips of Fried Bacon

Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and Parmesan cheese. Add egg to thicken sauce, but do not allow sauce to boil. Remove from heat. Fold in whipped cream. Add salt and pepper to taste.

For each Hot Brown, place two slices of toast on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top, and serve immediately.


Ellie


Do you use cool whip type whip cream? Or the dairy heavy whipping cream all whipped up? (sugar/no sugar?)

Awesome recipe!

[thedrifter]

dairy heavy whipping cream


I made it last night for the Marines at the bar I work at....

They all loved it....It was done in less than 15 minutes...

This weekend I'm making meatball subs for them....
They are spoiled by us barmaids....;):D

Ellie

[DobbinsBlythe]

dairy heavy whipping cream


I made it last night for the Marines at the bar I work at....

They all loved it....It was done in less than 15 minutes...

This weekend I'm making meatball subs for them....
They are spoiled by us barmaids....;):D

Ellie


Ugh.. I know us young ones are needy... but do you whip the whipping cream or just pour it on in there? I feel dumb >.< Oh.. and if I'm ever in Lejeune, I will def have to try out said meatball subs!

[thedrifter]

just (pour)fold in a little....;)

When it cooks it thickens up more.....


Ellie

[DobbinsBlythe]

Pear Salad (A southern traditional recpie :D )

Canned pear halves
Mayonnaise
Maraschino cherries (stemless and pitted)
shredded sharp cheddar cheese

Drain the pear halves. Set all pretty like on a nice serving platter. Spoon mayo to fill the pit area of the pear halves. Sprinkle cheddar cheese over the mayo and top with a maraschino cherry.

Sounds disgusting, but is ABSOLUTELY delicious. It wouldn't be a southern tradition if it wasn't good. :D

[DobbinsBlythe]

Halloween recipe:

Sweet Seedless BRAIN!

1 SMALL seedless watermelon

Use a potato peeler and peel off all the rind to expose the white stuff under the outer peel. Then, take a paring knife and CAREFULLY carve out channels exposing the red meat of the watermelon. You'll end up with something that looks like a ball of brain.

Pretty freakin cool if you ask me.

[DobbinsBlythe]

This past weekend I got a forket horn and a spike while hunting, does anyone know any really good venison recipes. Jerky would be nice also because I'm struggling with finding any good recipes.

Thank you.


Idk about anyone else, but I've only had the pleasure of doing the hunting.. not the prep and cooking of a deer. Good luck to ya! I might call my aunt back home in Alabama and see if she's got some good recipes.

[Wyoming]

Maria, just HOW far behind are you?:D

[DobbinsBlythe]

Six still I think, AL. Isn't that the number you gave me?

[Wyoming]

Six still I think, AL. Isn't that the number you gave me?

Just didn't want you to forget.:banana:

[SlingerDun]

does anyone know any really good venison recipesCubes of stew meat broiled till brown 12 minutes or so. Combine onions, garlic, Worcestershire sauce, oregano, chunks of carrots and potatoes and place in a crock pot on low 8 to 10 hours.

Check out a wild game processor in your area and ask if they have any samples of blacktail sausage, jerky and pepperoni. If you like how it tastes bring in your harvest or find another shop. Homestyle jerking in an oven is hit and miss, takes plenty of practice even with a "little chief" smoker

[Quinbo]

Venison

Slice the tenderloin into 3 inch thick slices. Butterfly each slice. Soak the slices in whole milk over night. Next day wrap each slice with a piece of thick hickory bacon and secure with a toothpick. Season with salt and pepper. Cook on the BB-Q. Yummy

Ground venison goes everywhere that ground beef would and tastes better. You can put it in chili or spaghetti sauce or sloppy joes. Mix ground venison with ground brautwurst and makes the finest burgers you've ever tasted. Cook the burgers on the grill.

[DobbinsBlythe]

8....

[Artemis]

Arana Family Enchiladas

Hamburger, browned
chopped onions
chopped parsley
2 boiled eggs, chopped
1 small can chopped olives
tortillas
enchilada sauce
shredded cheddar cheese

Mix hamburger, onion, parsley, olives and eggs in bowl.
Heat enchilada sauce in pan. Dip tortillas in warm enchilada sauce (it makes them easier to work with but messy). Stuff tortilla with filling and a little bit of cheese. Place in pan, repeat until finished. Top with left over enchilada sauce and cheese.



Heat enc

[Wyoming]

Arana Family Enchiladas

Hamburger, browned
chopped onions
chopped parsley
2 boiled eggs, chopped
1 small can chopped olives
tortillas
enchilada sauce
shredded cheddar cheese

Mix hamburger, onion, parsley, olives and eggs in bowl.
Heat enchilada sauce in pan. Dip tortillas in warm enchilada sauce (it makes them easier to work with but messy). Stuff tortilla with filling and a little bit of cheese. Place in pan, repeat until finished. Top with left over enchilada sauce and cheese.



Heat enc


Sounds great, but how long do I heat it?




9

[Artemis]

Just pop them in the oven until the cheese is melted to your desired preference.

[Artemis]

Pasta Salad

1 box Rotini style pasta
1/2 bottle or your favorite brand of Italian dressing
1 green bell pepper, chopped
1 yellow bell pepper, chopped
2 roma tomatoes, chopped
1/8 chopped green or red onion
12oz feta cheese


Cook pasta as indicated on the box. Drain and cool immediately with cold water or an ice bath. Chop up all veggie's to your desired size. Mix pasta, veggies, feta cheese and Italian dressing to taste.

[Artemis]

Breaded pork chops

gray poupon mustard
4 thick cut boneless pork chops
salt
pepper
flour
bread crumbs
1 egg, beaten


Season pork chop with salt and pepper, smear with a generous amount of mustard. Dip pork chop into flour, then egg, then evenly coat it with the bread crumbs. throw on the grill or bake until pork chops are thoroughly cooked.

[Wyoming]

11

[Artemis]

Um Al what is with the big red numbers?

[Wyoming]

Um Al what is with the big red numbers?

Maria promised a 1 for 1 recipe.

We/You/I/They/He/Him/She/Her post one, she said she would match it with another.

SHE is behind by 11.

[Ed Palmer]

Maria promised a 1 for 1 recipe.

We/You/I/They/He/Him/She/Her post one, she said she would match it with another.

SHE is behind by 11.

She is behind more than that, I sent her a whole COOKBOOK

http://www.bulkpeppercorns.com/rezepte_barbecue_recipes.pdf

[Artemis]

Ah ok, now I am tracking. Just talked to her earlier today. She said she ran out. I got a lot more but my brain is not functioning well today.

[Artemis]

Oh and SSgt Palmer, thanks for the cook book. I am gonna print it out right now.

[SlingerDun]

Mix ground venison with ground brautwurst and makes the finest burgers you've ever tasted9 day guided Bavarian hunt... $3500 US dollars. lodging, victuals, tea, etc... Not bad at all.

+ Red Stag harvest fee... $3000 US. Aye yae yae Chihuahua! Golden Burgers!

[Quinbo]

Stuffed pork chops the easy way.

Couple lbs of thick cut boneless pork chops
4 large green bell peppers
Big box of pork flavor stovetop stuffing

Mix the water and what not with the stuffing according to directions. Don't cook it
Cut the pepper into about 3/4 inch high rounds.
Place a pepper round on top of each pork chop and fill up past the top with stuffing.

Bake in the oven about an hour. You should be able to eyeball it for doneness. The stuffing will be browned on top and the juices of the chops will run clear.

I arrange the chops in a large rectangular pan first then put a pepper round on each one then fill with stuffing. You can also mix in canned mushrooms or grated cheese into the the stuffing.

[DobbinsBlythe]

UUUGGGHHHH!!!! >.< I will work on some new stuff this weekend! You know.. a lot of girls my age can't cook at ALL! Much less come up with new recipes all the time.. GAWD

[Quinbo]

My favorite pasta salad

You will need:
Box of Tri colored rotelle pasta
Two packages of hidden valley ranch dressing mix
Mayo
Large can of chopped peaches in syrup
Small can of pineapple juice
1 lb of skinless boneless chicken breasts
1 bunch of green onions
a dozen kosher plumb tomatoes
Green pepper
Yellow pepper
Red pepper
Big bunch of fresh cilantro ... you can fudge and add parsley but not quite the same.

Start by making the dressing .... Open the peaches and drain into a container. Use two packs of ranch dressing mix and 1 cup mayo and 1 cup peach juice. Put it in the fridge to thicken. Cook your noodles to just al dente and chill in a ice bath. Chop all the veggies. Dice the chicken and with a slice of bacon fry till browned well on both sides. Add the pinapple juice and a good dose of black pepper and simmer. When the chicken is done turn off the heat. Mix your pasta with all chopped veggies and peaches, then add chicken and sauce mix well. Serve...

[Wyoming]

13 and 1/2 & a cookbook from Ed

[DobbinsBlythe]

Broccoli stuffed Shells

9 large pasta shells
1 SMALL bag of self-steaming microwavable broccoli (just easier)
Ricotta Cheese
1 Jar your fave marinara sauce
1 cup of either parmesan or romano cheese (grated)

Boil pasta shells until lightly tender (not tender enough to eat right away)
Steam your broccoli.
Chop the broccoli--you can do this as big or small as you want.
Fold about 1 cup of the chopped broccoli with about 1.5 cups of the ricotta cheese.
Spoon the mixture into the shells. Pour 1/4 of the jar of marinara/spaghetti sauce in the bottom of a 9x13 baking dish--glass or ceramics are best. Place each of the shells into the baking dish with the fold side down. Pour the remaining sauce over the top of the shells. Throw some of that grated cheese on the top. Cover, bake at 350 degrees for about 30 minutes--or until the pasta shells are tender.

<3

[Ed Palmer]

STEWED DEMOCRAT (JACKASS)
Stewed donkey with beans

Ingredients:
an onion, a bay leaf, two stalks of white celery, salt, black pepper and butter.

Menù ingredients:
stewed donkey one package
corona beans in tomato sauce one package
polenta one package
extra virgin olive oil

Preparation:
Cut the onion into round slices and the celery into small pieces. Sauté them in a frying pan with oil, butter, and a bay leaf.

Add salt and pepper as well as the beans.

Heat and then add the stewed donkey.

Continue heating and add salt and pepper to taste.

In the meantime prepare the polenta which will be served on plates with the sauce prepared using the stewed donkey.






Well I’ve chewd ass before, but donkey?

I read where Sarah Palin's dad said that Sarah would be field dressing a donkey tonight. So, I looked up donkey recipes and found this. Seems you can buy pre-stewed donkey in a can in Italy. I wish I had found this earlier for the party tonight!

[Phantom Blooper]

Just think - if the Indians had given the Pilgrim fathers a donkey instead of a turkey,we all would be having a piece of ass for Thanksgiving.

:evilgrin:

[SlingerDun]

UUUGGGHHHH!!!!...You know.. a lot of girls my age can't cook at ALL! Much less come up with new recipes all the time.. GAWDhehehehe poor Dob's:angel:

we hungry!

[SlingerDun]

Cookies

1 box yellow cake mix (anything but Pillsbury.. for some reason it makes em nasty)
1 cup (you can add more if you want) of anything you want.. i.e. m&ms or chocolate chips or white chocolate or peanut butter
1/4 C. Oil
2 eggs

Preheat oven to 350 degrees and lightly grease a cookie sheet (probably two or three if you have em and don't feel like waiting for so many batches)

Mix all wet ingredients and cake mix until smooth. Add your fave ingredient (the chocolate chips or whatever). Spoon mixture (each spoonful should be heaping tablespoon) about 1-1/2-2 inches apart on cookie sheet. Bake for about 10 mins. Allow to cool for at least 20 mins before taking them off the cookie sheet. :D

These things will literally melt in your mouth.OK i built these last night and although the Duncan Hines mix was a dollar and ten cent morehttp://www.leatherneck.com/forums/images/icons/icon6.gif i took your advice and passed on the Pillsbury. Baked two batches and as the first of em cooled they stiffened up hard as sand dollars.
Next batch reduced baking time a couple few minutes and they are moist in the center but just as crusty round the perimeter, maybe the recipe needs a stick of butter or something.

Sister dropped her Hyenas off on me for the evening so i stashed the second batch hehe and doled out the first as they watched TV. Instant Urchinsitterhttp://www.leatherneck.com/forums/images/icons/icon7.gif

--->Dave

[SlingerDun]

they stiffened up hard as sand dollarsI neglected to add 1 and 1/4 cups water as indicated on the box, oh bad!http://www.leatherneck.com/forums/images/icons/icon11.gif

[Wyoming]

Still 13-1/2 behind there Maria.

[Wyoming]

Lets make it 14-1/2 behind.




Frank X Tolbert's Original Texas Chili from Texas Cooking
http://www.texascooking.com/recipes/Franktolbertchili.htm

2 to 4 Ancho chiles,
4-8 small dried red chiles or 2 to 4 tablespoons chili powder
4 tablespoons Vegetable oil
3 pounds Lean beef chuck, cut in bite-sized pieces
1 to 2 cups Beef stock or water
1/3 cup Finely chopped garlic
1 Yellow onion, finely chopped
2 tablespoons Ground cumin
1 tablespoon Ground oregano
Salt
½ cup Hungarian sweet paprika
1 or 2 Fresh cilantro sprigs

If using chiles, trim the stems and remove seeds.

Place in a small saucepan and add water to barely cover. Bring to a boil, remove from the heat, cover and let stand for 15 minutes.

Transfer the chiles and their soaking water to a blender or a food processor fitted with metal blade. Purée until smooth. Set aside.

Brown half of the meat in a large skillet in the vegetable oil over high heat for 6 to 8 minutes. Transfer the meat and juices to a heavy pot and add the puréed chiles or chili powder, if using. Place over low heat and bring to a simmer.

Meanwhile, brown the remaining beef in the same manner, then transfer it and the juices to the pot.

Add enough stock or water to just cover the meat. Bring to a boil, reduce the heat to low and simmer, uncovered, for 30 minutes.

Add the garlic, onion, cumin, oregano, salt to taste, paprika and cilantro and continue to simmer, uncovered, stirring occasionally, until the meat is very tender, another 30 minutes.

Add a little liquid if the mixture begins to stick or looks too dry.

When the chili is ready, using a large kitchen spoon, skim any fat from the surface. Ladle into bowls and serve.

Makes 4 to 6 servings.


Note: There's an easy way to remove excess fat from this or any dish, but you have to make it ahead of time. Let the chili cool, then refrigerate it for several hours or overnight. The excess fat will harden on the surface and be easy to remove. Then, reheat to serving temperature.

[Quinbo]

Ok Stuffed Cabbage

One large green leaf cabbage
Spicey Italian Sausage
Big batch of button mushrooms
Italian style stewed tomatoes
Cream of mushroom soup (couple cans)
Chopped garlic

Start with the cabbage ... pull off the largest leaves and set aside. Cut a triangle in the top of the cabbage and use a spoon to hollow it out. Keep digging till the cabbage is about 1.5 inches thick. Save all you have removed.

Chop up the sausage and brown with the sliced up mushrooms and stewed tomatoes, and minced garlic. Spoon this mixture into the cabbage and top with the triangle you cut out and wrap back with the large leaves you pull off. You can either wrap with cheese cloth and boil or put in colandar and steam with lid on. Either way it should cook an hour.

Take the remaining mushroom sausage mixture and put in large skillet .... add the cabbage you removed and all of the cream of mushroom soup. Season with black pepper. Cook until done. This will be your sauce. When the cabbage is done slice it like a pie and put a generous helping of sauce on top of each piece to serve.

[DobbinsBlythe]

OK i built these last night and although the Duncan Hines mix was a dollar and ten cent morehttp://www.leatherneck.com/forums/images/icons/icon6.gif i took your advice and passed on the Pillsbury. Baked two batches and as the first of em cooled they stiffened up hard as sand dollars.
Next batch reduced baking time a couple few minutes and they are moist in the center but just as crusty round the perimeter, maybe the recipe needs a stick of butter or something.

Sister dropped her Hyenas off on me for the evening so i stashed the second batch hehe and doled out the first as they watched TV. Instant Urchinsitterhttp://www.leatherneck.com/forums/images/icons/icon7.gif

--->Dave


I typically use Betty Crocker. :D OH! And they're SUPPOSED to be a little crisp around the edges. Just golden. AND like I said "melt in your mouth" means they're fluffy like cakes in the middle... supposed to be moist. (not moist enough to be UNCOOKED). This is DEFINITELY not the traditional cookie recpie, but it is GOOD. Every young mom/wife I know that I've befriended swears by it. I guess try again?

[DobbinsBlythe]

I neglected to add 1 and 1/4 cups water as indicated on the box, oh bad!http://www.leatherneck.com/forums/images/icons/icon11.gif


DO NOT ADD WATER!!!!!!!!!

[Phantom Blooper]

RIBS

Marinade:
1 CP SOY SAUCE
1 CP APPLE CIDER VINEGAR
1CP SUGAR
1 TSP GROUND CLOVES
1TSP GARLIC POWDER

RIBS (BABY BACK OR SPARE RIBS)

MARINATE RIBS FOR 8 HOURS.
PLACE RIBS FLAT IN BAKING DISH, AND COVER WITH MARINADE.
COOK AT 325 FOR 1 HOUR.
SERVE WITH RICE.

These come out very tender with lots of flavor.

You can also use pork chops instead of ribs.

[montana]

on this rez they have an awsome way to prepare dog
first you choose your least liked dog
smack him firmly up side the head with crowbar
sew lips and bung tightly shut..then hag up by the ears
let hang in hot weather for no less then two weeks
beating the dog over every square inch of its body
with a fair sized club
at the end of two week you invite all your relatives
over with their favorit cup
when all are there you unplug the bung...
fill cup to the brim
think its where the idea of cup-a-soup came from

[Wyoming]

Montana, you just turned sick on me. :sick:

Stay up there and don't venture through Yellowstone, to Why Oh Min. :D



BTW Maria, with Montana's cup-a-soup thingy, you are now 17-1/2 behind.

[montana]

bigal....that was hurtfull.....was just telling it like it was told to me....but no hard feelings bro....my doors always oppen to you....maybe we could share a cup a soup..my treat

[Wyoming]

Bill, we can start with a cup but we gots to move to a cocktail glass soon after.

Semper Fidelis Brother and Welcome Home!!!

[montana]

move to?....why dont we just mix it all together?? mite taste bad but after the second cup a soup who cares....get er done ..PS the dog is alomst ready

be safe me bro

[naomiedawn]

The G-spot [I made up the drink, friends named it.. it's that good!]

things you will need:
*Maritini shaker
*preferably a pounder glass to muddle in
*Muddler
*sugar packets [about 1-2 tbsp sugar works too]
*lemonade
*stoli vanil
*cranberry juice



-Fill pounder glass 1/4 full with ice
-add two packets of sugar and 2 lemon wedges and a splash of lemonade
-Muddle [help get some frusteration out!]
-Fill all the way up with ice
-add a 5 count [1 oz. OR a shot] of Stoli Vanil
-splash of cranberry juice
-Fill with lemonade
-Pour into Martini shaker & shake!!
-Sugar rim of glass, pour and enjoy!!

Yes it's a little high maitenece but sooo worth it!

[let me know if anyone tries it out!]

and yes i'll probably share a few more of my favorite creations!

[kaboom1371]

on this rez they have an awsome way to prepare dog
first you choose your least liked dog
smack him firmly up side the head with crowbar
sew lips and bung tightly shut..then hag up by the ears
let hang in hot weather for no less then two weeks
beating the dog over every square inch of its body
with a fair sized club
at the end of two week you invite all your relatives
over with their favorit cup
when all are there you unplug the bung...
fill cup to the brim
think its where the idea of cup-a-soup came from

oh yeah buddy, those two foot long chicken legs are some good eatin" biggest damn chickens I ever seen...:D

[Ed Palmer]

Didnt do it right

[Ed Palmer]

http://www.northpole.com/Kitchen/Cookbook/cat0001.html

http://www.northpole.com/Kitchen/Cookbook/

[Ed Palmer]

Ceviche Recipes


Ceviche/Seviche

The Marinade


Variations in the flavor of seviche depend upon the particular citrus juice or combination of juices and the other ingredients used in the marinade. the marinade juice could be lemon, lime, or sour orange, or a combination of two, or even all three juices. the acid in the citrus juice and the action of salt called for in recipes prevent the growth of micro-organisms in the fish, softening the fibers as they penetrate. The enhancing ingredients - hot peppers, green peppers, garlic, and onion - give seviche its pleasing gusto.
Each Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes. In Peru, seviche is served with slices of cold sweet potatoes or corn-on-the-cob, while in neighboring Ecuador, it is accompanied by popcorn, potato chips, nuts, or the giant kernels of corn native to that country. Panamanian businesses serve seviche with buttered saltine crackers or in dainty pastry shells. It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. In Mexico, seviche is accompanied by slices of raw onions and served on toasted tortillas.



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Here is a version of seviche which Japanese housewives were making hundreds of years ago. They call it sashimi and serve it with horseradish or very strong mustard. (Note the omission of hot pepper.)


Sashimi
2 pounds fish fillets
2 cups lemon juice
1/4 cup soy sauce
1/2 cup thinly sliced onions
1/4 cup teaspoon white pepper
1 teaspoon salt


Remove the skin from fillets and slice 1/8 inch thick. Mix the other ingredients and pour over the fillets which have beend placed in a glass bowl or platter. Let it marinate overnight.



--------------------------------------------------------------------------------

Peruvian Seviche


The Peruvian cook cleans the fish and lets it soak in salt water for 10 minutes and then removes it and pats it dry.


1 lb fish fillets of corbina, red snapper, or any good quality whitefish
juice of three lemons
juice of three sour oranges or limes
one medium onion, thinly sliced
salt and pepper to taste
a pinch of cayenne pepper
1 clove of garlic, minced
1 hot pepper, chopped fine
2 tablespoons chopped parsley
2 tablespoons chopped cilantro (coriander)


Cut fish into pieces and place on a platter. Place the thinly sliced onions on the fish. Then add the remaining ingredients, covering with the juices. Place in refrigerator for at least 4 hours before serving. Serve on bed of lettuce and garnish with cold sweet potato or corn-on-the-cob.



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Ecuadorean Seviche


In Ecuador seviche is served with potato chips, popcorn, sweet potatoes or kernels of corn that are about an inch long and almost as broad. Ecuadoreans usually combine three citrus juices plus vinegar in their seviche.


2 pounds whitefish
juice of 6 limes, 3 lemons, 3 sour oranges, or enough to make 2 cups juice
4 teaspoons salt
3/4 teaspoons black pepper
1/4 cup vinegar
2 medium onions sliced very thin
2 or 3 red or yellow hot peppers, slivered


cut fish into bite size pieces and place in a bowl. Pour juice over it. Add salt and pepper and vinegar. Let stand about 6 hours in refrigerator. Pour boiling water over the onions and drain. Add to the fish. Add slivered hot peppers and let set overnight.
Here is another version of Ecuadorean seviche using lemon juice only:


3 pounds corbina, washed thoroughly and dried with paper toweling
juice from about 25 lemons
2 onions (medium size) chopped
2 teaspoons salt
1 aji chombo, (hot pepper) cut into small pieces


Cut the fish into bite size pieces and place in glass bowl with one cup lemon juice and one teaspoon of salt. Let it set for 15 minutes and then drain, squeezing the fish gently. Add the remaining lemon juice or enough to cover the fish. Add the chopped onions and stir with a wooden spoon. Let set for 15 minutes. Then add the aji and the remaining salt. Let it set for 30 minutes, cover and place in refrigerator. It may be eaten in about 2 hours. (Segundo Franco).



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Panama’s Corvina Seviche
1 pound fillets of corvina
juice from a dozen limes, more if necessary
3 medium size tomatoes, chopped fine
3 onions, chopped fine
2 hot peppers, remove part of it after it has
set about 2 hours
1 green pepper, chopped fine
1 clove garlic, minced
1 tablespoon finely chopped parsley
salt and pepper to taste


Place corvina fillets on a platter. Mix the remaining ingredients and spread over the fish, making sure it is completely covered. Let it set for a few minutes and then turn the fillets over so both sides of the fish are well marinated. Cover platter and place in refrigerator. Turn the fish several times. Can be eaten after 8 hours.



--------------------------------------------------------------------------------

Shrimp Seviche
2 pounds of shrimp
approximately 10 lemons
1 hot pepper
1 chopped onion
1 teaspoon salt


Put raw shrimp in boiling water for 5 minutes. Remove and place in cold water immediately. Remove shells and clean shrimp. Place in a glass bowl with the lemon juice, the onion, pepper, and salt. Let it set for 1 hour and serve. (Franco)



--------------------------------------------------------------------------------
Here is another variation of shrimp seviche:


2 pounds shrimp, cooked and cleaned
1/2 pound onions, chopped
1/2 bottle French’s mustard
1 1/2 teaspoon salt
1/2 cup olive oil
1/2 cup lime juice
1 hot pepper, chopped


Cut shrimp into pieces. Add remaining ingredients and marinate for about 8 hours. (Mrs. Stanley Fidanque).



--------------------------------------------------------------------------------

Scallop Seviche
1 1/2 pounds scallops (Panama Bay scallops preferred)
1 hot pepper
1 tablespoon vinegar
1/4 teaspoon oregano
1/2 cup lime juice (or more if needed)
1 medium onion, chopped
1 clove garlic, mashed
2 teaspoons mustard pickle
3 tablespoons olive oil
2 tablespoons catsup
salt and pepper to taste


Clean scallops and put in a colander. Pour boiling water over them and let drain. Mix the onion and hot pepper (chopped very fine), garlic, mustard pickle, oregano, and vinegar. Put scallops into this mixture and let marinate for 30 minutes. Then add salt, pepper, olive oil, catsup, and lime juice. The lime juice should cover the mixture. Place in a glass container, cover and let stand in refrigerator 24 hours before eating. (Stir with a wooden spoon from time-to-time. Some metal spoons will tarnish from the acids.) (Mrs. Robert Rupp.)




--------------------------------------------------------------------------------

La Fonda Del Sol’s Seviche
1 pound firm-fleshed, fresh, raw, whitefish, boned;
or scallops
1 cup lemon juice
1/3 cup lime juice
1/2 cup orange juice
2 tablespoons ketchup
1/4 teaspoon salt
1 cup finely chopped red onions
1 red pepper
1/2 of a small yellow hot chili pepper, grated or finely minced
lettuce
1/3 cup canned corn kernels
3 or 4 sprigs cilantro
parsley


About 5 hours before serving, remove all skin and dark meat from fish. Slice across fish (or scallops) making strips about 1 1/2 inches long by 3/4 inch wide, no thicker than 1/8 inch. Place fish in bowl; pour about 3/4 cup lemon juice over fish. Cover with plastic wrap and marinate at room temperature about 1 hour. Stir occasionally; let marinade reach all pieces. Meanwhile, prepare other marinade. Combine remaining 1/4 cup lemon juice, lime and orange juices with ketchup, salt, onion, and finely chopped red and green peppers; reserve two slices of peppers for garnish. Add hot chili pepper, if available, to this mixture. Drain and discard first lemon marinade; cover fish with seasoned marinade, using airtight container (onions emit a pwoerful aroma). Refrigerate 4 hours. Turn fish occasionally. Serve seviche over a bed of lettuce leaves on a chilled platter. Include chopped vegetables but drain most of the juice from fish. Garnish with sliced red and green pepper circles, corn kernels, finely chopped cilantro, and parsley. Provide toothpicks. Makes about 50 bite size servings.
(From: Culinary Capers by Fannie P. Hernandez. The Panama Canal Review, Feb. 1971.)



--------------------------------------------------------------------------------





Big Corvina!
Picture taken by Tomas Carey at Panama City Fish Market, June 1999.



MORE Ceviche Recipes:

Gatun Tarpon Club Ceviche
7 lbs. firm white fish
(ie; barracuda, marlin, grouper, snook or corvina)
3 large green peppers
3 tablespoons salt, heaping
6 oz. apple cider vinegar
4 large onions
6 hot peppers plus seeds
1 qt. fresh lime juice


Remove all red meat from fish. Dice in 1/4 inch cubes. Put in large pan. Finely dice onions, sweet peppers and hot peppers. Lay diced vegetables on top of fish; add vinegar and salt, add the lime juice and stir about 5 minutes. Place contents into a gallon jar with lid. Let stand at room temperature for 1 hour; then refrigerate. Ready to serve in 3 hours. (R.J. “Butch” Tobin)




--------------------------------------------------------------------------------

Ceviche de Corvina
1 lb. boneless corvina
1 1/2 cups finely chopped onion
1 1/3 cups fresh lemon juice
1/2 cup finely chopped celery
1/4 cup finely chopped fresh cilantro
1/2 hot pepper finely minced (optional)
Cut fish into bite-size pieces and place in a glass bowl, at least 2 inches high. Add all the other ingredients, mix, lemon juice should cover the fish. Cover with plastic wrap, put in refrigerator. Allow one day for fish to cook in the lemon juice. Garnish with onions, serve with crackers or saltines.




--------------------------------------------------------------------------------
Escabeche of Corvina
2 lbs. fillets of corvina (or other firm white fish), boned and cut in bite size pieces
1/2 teaspoon garlic salt
1/4 teaspoon white pepper
1/4 teaspoon paprika
1/2 teaspoon curry powder
1 cup all-purpose flour
1/4 cup oil
3 garlic cloves; finely chopped
3 green peppers, julienned
3 medium onions, julienned
3/4 cup white vinegar
1/4 cup water
salt to taste
1 bay leaf
dash of paprika


Season the fish with the garlic salt, paprika, white pepper and curry powder. Dip the pieces in the flour and fry them in hot oil until browned. Drain and place in a glass bowl or pyrex dish.
Cook the garlic, pepper and onions in the hot oil from 3-5 minutes. Place the vegetables in a bowl with the vinegar, water, salt, bay leaf and paprika. Mix well. Pour over the fish and let cool. Cover with plastic wrap. Place in refrigerator for 24 hours. Serve cold.




--------------------------------------------------------------------------------

Willy’s Hot Shrimp Ceviche
Ingredients:
500 grams (1 lb.) peeled fresh shrimp
1 onion, sliced as thin as possible
2 stalks celery, finely diced
1 aji chombo pepper, finely diced
3 limes
1 teaspoon minced fresh culantro
1/2 teaspoon salt
1 tablespoon vegetable oil
1 Tablespoon garlic powder
1/2 teaspoon ground black pepper


Saute the garlic and black pepper. Add the shrimp and salt and stir. When the shrimp turns color, add the aji chombo and other ingredients. Cover, lower heat, simmer for about 10 minutes. Test for flavor - the longer you cook this, the more the oils in the pepper and aji chombo are released into the rest of the food, so it gets spicier. Serve this with boiled yucca or potatoes. (From The Panama News & Friends.)

[Phantom Blooper]

Cowboy Chowder

1 lb ground sausage
1 onion-fine chopped
1 red bell pepper-fine chopped
1 garlic clove-minced
3 cans Cheddar Cheese Soup
64 oz half & half cream
32 oz shredded hash browns-thawed
4 oz green chilies
4 oz black olives-coarse chop
1 T taco seasoning from envelope
1 t garlic powder
3/4 t cumin
8 oz Monterey Jack-shredded
1 family size tortilla chips

Brown sausage, onion, pepper, and garlic in a skillet until done-
drain fat. Pour cream and soup into a stockpot and whisk to blend.
Add sausage and all other ingredients to pot except cheese and
chips. Bring to a boil-reduce to a simmer and cook for 15 min. Pour
into bowls and top with cheese and crushed chips. Serve with
additional chips and salsa if desired.

[Wyoming]

:)


30 and 1/2

[Ed Palmer]

Here's a heart stopper

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

[Quinbo]

Holy pork rinds batman. My cholesteral went up just reading the recipe. I might have to try that with turkey bacon and ground turkey. Sounds ohh so good.

[Gunner 0313]

Here's a heart stopper

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

:flag:Definitely making that one for the outlaws when they come to visit.

[SlingerDun]

I want chicken fried bacon and cow salve gravy for dipping and i want it now! damnit

[Marine1955]

heres a new way to peel spuds. what and learn
http://www.youtube.com/watch?v=z4W0qIPJmoo

this is cool

[SlingerDun]

That's pretty damn crafty__stuffin that into my bag'o'tricks__do you throw it back in the pot after its skinned? cause a whole spud aint cooked in 15 minutes, and at altitude (Idaho) not even close.

[Marine1955]

That's pretty damn crafty__stuffin that into my bag'o'tricks__do you throw it back in the pot after its skinned? cause a whole spud aint cooked in 15 minutes, and at altitude (Idaho) not even close.

i would think so

[thedrifter]

Budget Friendly Cooking

Chicken is inexpensive, versatile and nutritious!

I watch the for sales on whole chickens.

Cutting them up and using different parts for your recipes is a great way to save money!

The plus is you get to use the bones for a base for stocks and soups!

I slice up the breast meat for stir fry and freeze then for meals in a hurry.

I use the legs and thighs for various recipes, and the bones for soups and stuff!

Here are some great chicken recipes for you to try!


Chicken Veggie and Cashew Stir Fry:

* 1/3 cup light soy sauce
* 1/2 cup water
* 2 Tablespoons brown sugar
* 2 Tablespoons lime juice
* 1 pound boneless, skinless chicken breasts, cut into thin slices
* 3 Tablespoons vegetable oil
* 1 (1 inch) piece fresh ginger
* 3 large carrots, cut diagonally into 1/4-inch thick slices
* 1/2 pound fresh asparagus
* 1/2 pound fresh snow peas
* 1 (2 ounce) package cashews
* Hot cooked (whole grain) rice

Method

Combine first 4 ingredients in a large shallow dish, blending well; add chicken. Cover; chill at least 1 hour. Remove chicken from marinade, reserving marinade. Heat oil in a wok or large skillet over medium-high heat for 1-2 minutes. Add chicken and ginger. Stir-fry 2 minutes. Add reserved marinade. Reduce heat, cover and cook over medium-low heat 2 minutes. Remove cover. Increase heat to medium-high. Add carrots; stir-fry 1 minute. Add asparagus and snow peas and stir fry for 1-2 more minutes or until chicken is done and vegetables are tender-crisp. Stir in cashews. Remove and discard ginger. Serve over rice.


Spicy Thai Chicken Casserole

* 5-6 tablespoons vegetable oil
* 8 small chicken breasts
* 1 1/2 cups flour
* Salt and pepper to taste
* 1 onion, chopped
* 2 tablespoons fresh minced garlic
* 1 teaspoon coriander
* 1 teaspoon cumin
* 2 teaspoons minced fresh ginger
* 1 tablespoon hot chili sauce or to taste
* 2 tablespoons soy sauce
* 2 tablespoons peanut butter
* 1 14 ounce can coconut milk
* 1-2 teaspoon grated lime zest


Method

Preheat oven to 350 degrees. Heat oil in a skillet. In a shallow bowl, mix together flour, salt and pepper. lightly coat chicken in flour and shake off any excess flour. Brown in hot oil on both sides, about 8 minutes per side, then transfer to a casserole dish. Add onion and garlic then saute until tender, about 5 minutes. Stir in coriander, cumin, ginger, chili sauce, soy sauce and peanut butter then stir 1 minute. Add coconut milk then stir to blend and simmer for 2 minutes. Pour sauce over chicken in casserole. Cover with foil and cook 25 minutes. Uncover and continue cooking about 30 minutes or until chicken is cooked through and tender. Just before serving, add grated lime zest. Serve with cooked rice.

[thedrifter]

PASTA




Pasta is fun and delicious, and you can make wonderful dishes while stretching your budget!


Penne Pasta with Spinach and Bacon

INGREDIENTS

* 1 (12 ounce) package penne pasta
* 2 tablespoons olive oil, divided
* 6 slices bacon, chopped
* 2 tablespoons minced garlic
* 1 (14.5 ounce) can diced tomatoes
* 1 bunch fresh spinach, rinsed and torn into bite-size pieces

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
2. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
3. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.




Tuna Noodle Casserole from Scratch

INGREDIENTS

* 1/2 cup butter, divided
* 1 (8 ounce) package uncooked medium egg noodles
* 1/2 medium onion, finely chopped
* 1 stalk celery, finely chopped
* 1 clove garlic, minced
* 8 ounces button mushrooms, sliced
* 1/4 cup all-purpose flour
* 2 cups milk
* salt and pepper to taste
* 2 (6 ounce) cans tuna, drained and flaked
* 1 cup frozen peas, thawed
* 3 tablespoons bread crumbs
* 2 tablespoons butter, melted
* 1 cup shredded Cheddar cheese

1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

[thedrifter]

Wok this way!

Stir frying is a great way to stretch your meat budget and create healthy meals!
I have a cast iron wok, and I just love it!
Here are some recipes for you to try!




Asian Beef With Snow Peas

INGREDIENTS

* 3 tablespoons soy sauce
* 2 tablespoons rice wine
* 1 tablespoon brown sugar
* 1/2 teaspoon cornstarch
* 1 tablespoon vegetable oil
* 1 tablespoon minced fresh ginger root
* 1 tablespoon minced garlic
* 1 pound beef round steak, cut into thin strips
* 8 ounces snow peas

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.




Shrimp With Ginger Cilantro and Snow peas




INGREDIENTS

* 1 1/2 teaspoons olive oil
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 3 tablespoons minced fresh ginger
* 3/4 cup white wine
* 1 pound medium shrimp - peeled and deveined
* 1 cup snow peas
* salt and pepper to taste
* 1/2 cup chopped fresh cilantro

DIRECTIONS

1. Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until they turn golden brown, about 10 minutes. Stir in the garlic and ginger, cook for 1 minute, then pour in wine, and bring to a boil.
2. Add the shrimp, and cook until they begin to turn pink, about 3 minutes. Add snow peas, and cook until they begin to soften, about 2 minutes. Season to taste with salt and pepper. Stir in chopped cilantro and serve immediately

[Wyoming]

Thanks Ms Ellie. They sound great.

36 1/2

[Artemis]

BBQ Beef Pop'ems

1 pound ground beef
1/2 cup favorite bbq sauce
2 tablespoons brown sugar
1 can buttermilk biscuts
2/3 cup chedder cheese shredded

heat oven to 400 degrees. Brown ground beef and drain. Add bbq sauce and brown sugar mix well. Coat muffin cups with cooking spray. Press each biscut into a cup. Spoon meant mixture onto biscuts and top with chees. Bake 10-12 minutes or until cheese is fully melted.

[Artemis]

Oven Roasted Garlic Fries

6-8 potatos scrubbed (not peeled) and cut into wedges
1/4 cup olive oil
2 tablespoons butter, melted
3 garlic cloves, minced
3 tablespoons parsley, chopped

Preheat oven to 400 degrees. Place potatoes on parchment linedbaking sheet. Toss with olive oil, melted butter, garlic, parsley, salt and pepper. Spread in one layer and bake for 30-35 minutes. They should be tender, golden brown and crisp on the outside. Serve immediately.

[Artemis]

Pork Chops with Port Wine Sauce

8 (1/2 inch thick) boneless pork chops
2 teaspoons fresh rosemary, minced
1/4 teaspon each salt and pepper
3/4 cup Port Wine
1 cup whole cranberry sauce

Combine Rosemary with salt and pepper. Use this mixture to season both sides of each chop. Heat 1 tablespoon olive oil in large non stick skillet over meduim high heat. Cook pork chops in batches, until browned and cooked through. Remove to plate and cover. Add wine and cranberry sauce to skillet; cook, whisking, about 2 minutes or until sauce is slightly thickend. Spoon sauce over pork to serve.

[FistFu68]

:evilgrin: ASPIRIN CAKE, Preheat oven to 375.Turn down the TV;remove toys from countertops.Measure 2 cups flour;get baking powder.Remove Bobby's hands from flour.Put flour,baking powder and salt into sifter.Vacume mixture off kitchen floor(Bobby spilled).Get an egg.Answer phone.Seperate egg and warm baby Ann's bottle.Help Sue figure out new math problem;the old reliable way!Grease pan.Salesman at door.Take 1/4" of salt from greased pan and look for Bobby.Put mess in wastebasket,dishes in dishwasher,call the bakery.Take An Aspirin!!! :beer: :iwo:

[Phantom Blooper]

Bourbon-Marinated Flank Steak

Ingredients:
1/4 cup bourbon
1/4 cup Dijon mustard
1/4 cup brown sugar
4 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds flank steak, trimmed of fat and sinew

Directions:
Combine bourbon, Dijon mustard, Worcestershire, brown sugar, salt, and pepper in a small bowl. Place steak in a shallow dish or ziplock and rub marinade all over, coating it well. Allow to marinate at room temperature for 30 minutes. (Can be marinated up to 24 hours. Just be sure to cover and refrigerate.)

Once steak has marinated, heat a grill pan or outdoor grill over medium-high heat. Grill steak for 5 to 6 minutes per side for medium rare and remove to a cutting board to rest for 10 to 15 minutes.

Season with additional salt and pepper, slice thinly across the grain, and serve.

I like steak and I like bourbon...so this is an excellent combination!:beer:

:evilgrin:

[SlingerDun]

Fence that Bobby urchin off in his pen or i aint doin no cookinhttp://www.leatherneck.com/forums/images/icons/icon6.gif

[thedrifter]

The perfect boiled egg.

Here's Pepin's method. Enjoy and let me know what you think.

1. Add water to a pot that will just cover the eggs and heat to boiling.

2. While water is warming up, take a thumb tack and pierce a small hole in the round end of each egg. (Yes, you heard me right...just do it. :-) ) If you hold the egg firmly in the left hand and pierce with the right, you should have no problem.

3. When the water is boiling add the eggs to the boiling water. You will see air coming out of the little hole.

4. Set timer for exactly 10 minutes. You can turn the heat down a tad so it's a "soft" boil, but you want them in this bath for the full 10 minutes.

5. Fill another bowl with water and add ice cubes.

6. After 10 minutes pour off the water and swirl the eggs in the empty pan to crack the shells... YES, crack 'em!

7. Dump the eggs in the ice bath for at least 8 minutes.

8. Peel the eggs under running water.

The eggs should be perfect. The outside firm not hard, the inside yellow and semi firm without any hint of blue around the yolk. The taste should be delicious.

If you go to the link you will not only see Pepin boiling the perfect egg, you will see him cook asparagus perfectly and a red pepper dip and potatoes au gratin...

http://www.kqed.org/w/morefastfoodmyway/episode208.html

Ellie

[Quinbo]

I will have to try that ... sounds cool and always open to new ideas.

The way I was taught to make a perfect boiled egg was put the eggs in cold water and put on heat. As soon as the water comes to full boil wait one minute then turn off the heat. Leave the pan on the burner for a full 10 minutes then remove and rapidly cool with ice water. Eggs refrigerated can last for months and many that you buy are not fresh out of the chicken. Pick eggs that have an expiration date months away and they turn out better boiled. All the rest are just fine for scrambled or adding to cake or whatever but the best boiled eggs depend on how old they are.

[boblasek]

I think i can post in here if not i am sorry.

Chocolate Cake Shot

1/2 oz Frangelico® hazelnut liqueur (http://www.drinksmixer.com/desc285.html)
1/2 oz vodka (http://www.drinksmixer.com/desc28.html)
Sugar covered lemon

Mix on ice for best results. Pour the shot, take the shot then suck on the Lemon. YUMMY!

[Maleyna]

Well, poi is a Hawaiian staple, it's taro mashed to a paste. Samoans, we just bake or boil the taro whole and it's a lot like potato just a little heavier starch. I like poi if I have Kalua Pork or Lomi Salmon

[Ed Palmer]

Forsale (soon): Ann’s Snack Bar, home of the “Ghetto Burger”
The Atlanta Journal-Constitution ^ | May 18, 2009 | jgumbrecht

Posted on Tuesday, May 19, 2009 4:32:25 PM by EveningStar

Ann’s Snack Bar, the Kirkwood home of the “World Famous Ghetto Burger,” might not be around much longer — at least not with Ann herself ...



--------------------------------------------------------------------------------

http://i44.tinypic.com/35klnif.jpg
Ghetto Burger
I hear they got some tasty burgers. I ain't never had one myself.
MMMMMM, That is a tasty ghetto burger
Two half pound patties, chili, two slices of cheese, bacon, onions, lettuce, tomato.
http://assets.nydailynews.com/img/2009/03/15/amd_obama_burger.jpg

Marine 84 ought to jump on this,

[Skosh59]

One thing I really miss & that is the good ole SOS. I had it several places but never tasted the same as in the mess hall. Every morning I would get SOS topped with two eggs over easy. :)

Has anyone obtained the secret receipt ? If so whould you please share it...

[Artemis]

I am fairly certain most of us don't really want to know what went into SOS.

[Wyoming]

One thing I really miss & that is the good ole SOS. I had it several places but never tasted the same as in the mess hall. Every morning I would get SOS topped with two eggs over easy. :)

Has anyone obtained the secret receipt ? If so whould you please share it...

Methinks I have seen the recipe in this thread.

[Skosh59]

I tried searching on SOS but got no matches :(

next step is to go through each page unless someone else posts it. :marine:

[Skosh59]

I am fairly certain most of us don't really want to know what went into SOS.

Yea, when I was mess duty I can remember a few things that may have contributed to the unique tast..... :D

[Marine1955]

I tried searching on SOS but got no matches :(

next step is to go through each page unless someone else posts it. :marine:

Hey brother try this web site out I like it a lot. try trying in biscuit and sausage gravy , as this will narrow your seach down. works for me and I have made some very good S.O.S. from it
http://www.cooks.com/

[DocGreek]

SKOSH....check out NoRemorse....he's got THE receipe for SOS!!!....DOC

[NoRemorse]

Damn it all, Doc. I can't find that recipe, think I sent it off to Redman in either an email or a PM on here. Ya'll could ask him ... hell I'll do so myself.

[Skosh59]

Damn it all, Doc. I can't find that recipe, think I sent it off to Redman in either an email or a PM on here. Ya'll could ask him ... hell I'll do so myself.

Message sent....

marine1955: I will also try your suggested web site.

Thanks all

SF

[thedrifter]

S.O.S. - The Morning Sunshine to Every Marine


By MSgt Dick Mangum USMC (Ret.)

It's said that an Army fights well on a full stomach and the Marine Corps is no exception. Always and foremost, in training or in combat, the breakfast meal is number one. For every "grunt", "airedale" and/or "pinky" at the start of the workday. Breakfast is the link to "making it" that day, and "a breakfast without SOS is like a day without sunshine."

We can only imagine or guess at what the meals and types of food were being served at Tun Tavern, or with O'Bannon in Tripoli, but I'll bet you, they had some sort of S.O.S.

The original creamed ground beef now served at every Marine breakfast had many stories of origin, the story that I was told was, that it was first served during World War I in France.

The Marine forces on the line were served meals that were prepared by the Army, from field kitchens in the rear. On this one occasion during a battle, the Marines moved so fast forward that the Army Mess Company couldn't keep up with the advancement. on that particular evening the cooks had prepared a meal which was roasted beef with a cream gravy (Boeuf le Creme de Argonne) and sent it up to the front lines.

It took the mess men all night to find the location of the fast moving Marine Brigade, and the meal was not delivered until the next morning.

Not wanting to waste the food and not having the tools to serve it properly, the Marine First Sgt. ordered that the meat and gravy (sauce) be placed on the dry bread and handed to each man. The men being very hungry did not complain but instead requested that this meal be served again, but with the proper utensils.

Over the following years the recipe changed depending on the availability of supplies and the mood of the cook. Do to the lack of funds given to the Marine Corps by the Navy, especially in hard times (like now), many of the cooks could not afford to purchase the beef roasts needed in the recipes for "Boeuf le Creme de Argonne" and other beef dishes. They therefore substituted, the less expensive, ground beef in place of the roasts.

This was quite popular as an evening meal and was served a number of times a week. One big advantage that the cooks liked was that there was little or no waste, leftovers could be served the next morning. It grew in popularity more for breakfast than for the evening meal and today it's never served other than for breakfast.

The other branches of service (Army, Navy, etc.) will also serve their version of SOS, but they haven't mastered the Marine's technique of preparing this marvelous breakfast presentation.

The Army uses chipped and salted dried beef (yuk), and the Navy uses beans and tomatoes in their recipe (barf!), the Air Force gave up trying and our friends in the Coast Guard now eat breakfast in the nearest Marine mess hall.

A number of years ago (back in the 70's), San Francisco's own Marine Artillery General (Brigadier) Tiago, requested/ordered that a recipe for the Marine Corps famous S.O.S. (creamed beef on toast) be developed so that it could be serve to a small group of about eight persons, this way the general could have his wife make it at home. The official recipe for the mess halls is for serving 300 or more. This challenge was taken up by his chief field artillery cook, MSgt Bernie Parker. After many tries and a few mistakes "Top" Parker came up with the following, near perfect, recipe.

Recipe for "Marine Breakfast" (Serves 8, or two hungry Marines)

1/2 lb. Ground Beef (ground chuck for flavor)
1 tbs. Bacon fat (lard/Crisco or butter)
3 tbs. Flour
2 cups Whole milk (add more milk if you want it thinner)
1/8 tsp. each of Salt and Pepper (to taste)
8 slices of dry toast

Using a large skillet (12"-14"), crumble and brown the ground beef with the fat and salt, remove the pan from the heat and let cool slightly. Mix in the flour until all of the meat is covered, using all of the flour. Replace the skillet on the heat and stir in the milk, keep stirring until the mixture comes to a boil and thickens (boil a minimum of 1 minute). Serve over the toast. Salt & pepper to taste.

http://www.thefontman.com/****_on_the_shingle_recipe.html

Ellie

[3522]

Here's a few.......http://www.grunt.com/scuttlebutt/corps-stories/humorous/sosrecipies.asp :flag:
(http://www.grunt.com/scuttlebutt/corps-stories/humorous/sosrecipies.asp)

[Skosh59]

Thank you all for the receipes.... I especially enjoyed the little history lesson on the origin, very interesting. :thumbup::thumbup:

Guess what I'm having for morning chow tomorrow ????? :marine:

Topped off with two eggs over easy.

[DobbinsBlythe]

Wow, I can't believe this thread is still going! I'm so excited about it! I have a few new ones.. I'll post soon!

[Wyoming]

Do the math Maria, how far behind are you?

[DobbinsBlythe]

Oh Al, there's no catching up now, I can only hope to contribute at this point.....