How about a Recipe Swap?!

[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/...lbertchili.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 more 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 Urchinsitter

--->Dave

I typically use Betty Crocker. 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!

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.

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



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...

[Ed Palmer]

Didnt do it right

[Ed Palmer]

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

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