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Thread: How about a Recipe Swap?!
08-08-09, 12:13 AM #271
08-08-09, 05:09 AM #272
i just made some killer beans tonight:
3 cups of pinto beans
6 cups of water
2 jalapenos seaded and sliced
1 medium onion coarsely chopped
1 tblspoon chili powder
1 tspoon black pepper
1/2 tspoon cumin
1/4 tspoon oregano
2 strips of bacon
8oz chopped cooked ham
put all the ingredients into a crockpot except for the ham, put on high for 1.5-2 hours keeping an eye on the water level. you want just enough water to cover the beans at all times so they dont dry out. make sure to stir it occasionally so the beans dont stick to the bottom.
after the 1.5-2 hours put the chopped ham in and lower the heat to low. let simmer for about 4-5 hours until beans are tender...
now what i like to do is make some rice and put the beans over it in a bowl. then you can eat like it is, or add some louisiana style hotsauce, or some red wine vineger, its down right delicious either way
08-22-09, 03:40 AM #273
09-01-09, 11:17 PM #274
Pepperoncini Pickled Eggs
Ingredients: Hard cooked eggs
Smoked sausage (cut into manageable chunks)
Greek pepperoncini's with juice
Mexican pickled carrots with juice
Chinese rice vinegar (about 1/2 a cup for variety and i just happened to have some left over from my wok experiments)
Distilled white vinegar
These baby's will sit in the back of the fridge for a couple few weeks until permeated. Ifin can keep pops and the urchins away....they go good with just about anything but donuts, "heartburn eeeee!
09-01-09, 11:52 PM #275
09-02-09, 12:06 AM #276
GOOD GRIEF!!....I can smell my farts from DOWNTOWN!! Do that receipe with Jalopeno's!!!....YUMMY!!
....."Doc Greek UP!!".....
09-02-09, 03:51 AM #277
We must be thinking along the same lines slinger. I just slapped together a batch of pickled eggs about a week ago.
09-02-09, 09:56 PM #278
It's the second batch this summer and the buzzards already gathered sign
09-03-09, 10:07 AM #279
I perfer pickled califlower over the eggs.
09-03-09, 10:39 AM #280
09-03-09, 10:48 AM #281
Finished off the last of the pickles from a half gallon jar. Boiled 4 or 5 thai peppers. You know them little itty ones that are hotter than a 2 dollar pistol. Anyway boiled them in vinegar for a few minutes then dumped them and the vinegar in the pickle juice. Added the juice from a can of beets to give it that red color. Chopped some fresh garlic then added a dozen boiled eggs. I figure it takes a couple weeks of sitting before they are just right. Tastes just like the ones sitting on the bar at any ole redneck honkey tonk.
09-10-09, 05:56 PM #282
I was just making some Vegetable soup and no matter what spices I added it still tasted bland so I open the Fridge and saw some Tostitos Mild Chunky Garden Salsa.
Added 4 tablespoons and WOW!!!
Fixed it right up and it added more veggies.
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All Marine, All The Time...
09-10-09, 06:19 PM #283
Got the squirts from just reading all the pickled reciepies.
09-10-09, 06:22 PM #284
09-10-09, 07:08 PM #285
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