How about a Recipe Swap?! - Page 19
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  1. #271

    Forget the sugar

    Quote Originally Posted by DobbinsBlythe View Post
    Ok, Cornbread...


    Forget the sugar.....that's johnny cake. A yankee form of cornbread.






    2 cups Martha White self rising corn meal
    1 1/3 cup buttermilk
    1/4 cup vegetable oil
    1 egg
    1 TBsp sugar (approximately)

    Preheat oven to 450... heavily grease cake pan with additional vegetable oil or shortening (crisco...) Place pan in hot oven while mixing ingredients..

    mix ingredients together.

    Pour mixture into sizzling hot cake pan. Must sizzle.. Won't be great cornbread if it doesn't...

    Bake for about 20-23 mins. (Until golden on top)

    Inspired by Egbutler since he says he can't find good cornbread...



  2. #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


  3. #273
    Quote Originally Posted by usmcdanno View Post

    ROFL.. I only add sugar b/c it adds some moisture. There's no sweetness :P


  4. #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!

    --->Dave

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  5. #275
    Squad Leader Free Member Wyoming's Avatar
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    Quote Originally Posted by SlingerDun View Post
    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!

    --->Dave
    DayYam.

    Good one, Slinger.

    Tomorrow!!

    BUT 1st, 270 plus posts. My search is limited to QUICK.

    Where is Ms Elie's post on how to hard boil eggs after you punch holes in the shell?

    Illegitimi Non Carborundum!!





  6. #276
    GOOD GRIEF!!....I can smell my farts from DOWNTOWN!! Do that receipe with Jalopeno's!!!....YUMMY!!

    [
    ....."Doc Greek UP!!".....

  7. #277
    Marine Free Member Quinbo's Avatar
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    We must be thinking along the same lines slinger. I just slapped together a batch of pickled eggs about a week ago.


  8. #278
    It's the second batch this summer and the buzzards already gathered sign


  9. #279
    I perfer pickled califlower over the eggs.


  10. #280
    Squad Leader Free Member Wyoming's Avatar
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    I still can't find Ms Ellie's pinhole trick for hard boiled eggs. .

    Illegitimi Non Carborundum!!





  11. #281
    Marine Free Member Quinbo's Avatar
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    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.


  12. #282
    Administrator Platinum Member Rocky C's Avatar
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    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.
    Enjoy
    Semper Fi,
    Rocky

    Semper Fidelis,
    Rocky

    All Marine, All The Time......


    .... . / ..-. . .-- --..-- - .... . / .--. .-. --- ..- -.. --..-- - .... . / -- .- .-. .. -. . ... .-.-.-









  13. #283
    Got the squirts from just reading all the pickled reciepies.


  14. #284
    Administrator Platinum Member Rocky C's Avatar
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    Quote Originally Posted by sscjoe View Post
    Got the squirts from just reading all the pickled reciepies.
    HAHAHAHAHAHA!!!
    Try My Soup Joe.
    On it's way Brother

    Semper Fidelis,
    Rocky

    All Marine, All The Time......


    .... . / ..-. . .-- --..-- - .... . / .--. .-. --- ..- -.. --..-- - .... . / -- .- .-. .. -. . ... .-.-.-









  15. #285
    Quote Originally Posted by RhodeIsland View Post
    HAHAHAHAHAHA!!!
    Try My Soup Joe.
    On it's way Brother
    I'll check out your soup Rocky,but I prefer the Hershey squirts to burning azzholes!!


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