Barbeque Chicken:

Shove pieces of chicken and some water into a slow-cooker in the morning, ingnore all day. When all of it has fallen off the bone, take a minute and remove all the bones. Cover in barbeque sauce, make sandwiches.

Barbeque Sauce:

In a saucepan, mix together brown sugar, Coke, mustard and ketchup until you like how it tastes.

yum!

I am making this tonight!
 

Steaks as big as your Head

4 servings

2 porterhouse steaks, each about 13/4 pounds and 11/2 inches thick, or 4 t-bone steaks, each about 12 ounces and 1 inch thick (or other cut of your choice)

4 garlic cloves, peeled and cut into slivers

11/2 cups extra-virgin oil

2 tablespoons chopped fresh rosemary leaves, or 1 tablespoon dried rosemary

Coarse salt, such as kosher salt

Freshly ground pepper

½ recipe rosemary butter at room temperature

Rinse steak under cold running water and pat dry with paper towels. With sharp knife, make several small cuts in meat, without cutting all the way through. Press sliver of garlic into each cut. If you have any garlic left over, set aside.

In shallow, nonreactive pan, mix together olive oil, rosemary,, salt, pepper and any left over slivers of garlic. Place steak in olive oil marinade and turn to coat. Let sit at room temperature for about 30 minutes. Meanwhile, prepare charcoal fire or preheat gas grill for direct grilling over high heat.

Remove steaks from pan, discard marinade, and place steaks on the grill. Grill to desired doneness.

Remove steaks from the grill and place on cutting board. Cover meat with foil and let rest for 5 minutes. Cut meat off bone and slice against grain.

Serve with pats of rosemary butter


Rosemary Butter

10 servings

8 Tablespoons (1 stick) unsalted butter, at room temperature

3 Tablespoons chopped rosemary leaves

1 Teaspoon finely grated orange zest

Salt

Freshly ground pepper

In a bowl, stir butter until very soft. Sprinkle rosemary, orange zest, garlic, salt and pepper over butter. Stir again to distribute seasonings throughout butter. Turn butter onto wax paper and form it into a log about 5 inches long and 1 inch thick. Roll wax paper around log., then roll log again in plastic wrap, twisting ends to seal.

Refrigerate until well chilled; butter will keep for up to 2 days (you can freeze butter up to 2 months. Defrost in refrigerator overnight.

To serve, cut into ½ inch slices and place on top of meat, poultry, fish or vegetables hot off the grill.






;)

I will as soon as I get my Mixmaster!

The best chicken pot pie ever:

Boil some chicken. Finely chop up some carrots and celery. Put boned chicken and veggies into a square cake pan, along with some of the broth from the chicken. Make drop biscuit dough, from a mix is fine. drop dough on top of chicken mixture. Bake at 350 F until top is golden brown.

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


Cherry cobbler:

Dump two cans of cherry pie filling into a baking pan, the deeper the better. Mix in about a tablespoon of flour or cornstarch. Set aside. Make a biscuit dough, drop biscuit is best, but a rolled biscuit is fine, too. Drop/place biscuit dough over cherry mixture, sprinkle with a little bit of cinnimon and sugar. Bake until lightly golden brown. Serve piping hot with vanilla ice cream.

Boned, as in, she has taken the bones out.

Heh. Boned. That is my new word of the day.

................................... !!!
nah - i'm not gonna.........................

;)

:D boned chicken! you perv! how would one DEBONE a chicken anyway? :D

But of course.

Stuffed mushrooms with Crabmeat
 

1/2 pound crab, flaked
5 tablespoons butter
3 tablespoons onion -- chopped
3 tablespoons flour
1 cup milk
1/8 teaspoon salt
pinch cayenne pepper
2 tablespoons parmesan cheese -- grated
2 tablespoons bread crumbs -- dried
1 tablespoon parsley -- chopped
24 medium mushrooms -- stems removed
2 tablespoons dry sherry
6 tablespoons gruyere cheese -- grated (maybe a little more)
Preheat oven to 350°.

Carefully pick over the crab to remove any cartilage and shell fragments. (You can also get this in the can by the canned tuna)

Melt 3 tablespoons of the butter in a saute pan. Add the onions and saute over medium heat until translucent, about 3 minutes. Add the flour and cook an additional 3 minutes. Then add the milk and cook 5 to 6 minutes more, stirring, until thick and creamy. Do not let the mixture scorch. Remove from heat.

Add the crab, salt cayenne pepper, and Parmesan cheese to the pan and combine well. Stir in the bread crumbs and parsley. At this point the mixture should be as thick as a stuffing. Allow it to cool to room temperature.

Heat the remaining 2 tablespoons of butter in another saute pan, and saute the mushroom caps until tender, about 3 minutes. While the pan is still hot, pour in the sherry and carefully light it with a match. Drain the caps and allow them to cool.

Mound 1 tablespoon of the stuffing in each mushroom cap, and sprinkle them with the Gruyere cheese.

Place caps on a greased baking sheet and bake at 350 degrees for 10 minutes, until bubbling. Serve hot.

Makes about 24 stuffed mushrooms.
YUM!

Peanut noodles for the down-and-out bachelor:

This is poverty food. It tastes a little better with chicken added, but if you’re a down-and-out bachelor, you can’t afford any damn chicken.

large nonstick frying pan
colander
medium pot

2 packets top ramen noodles
1 tablespoon sesame oil
2 tablespoons peanut butter (smooth, not chunky.)
3 tablespoons soy sauce

1. Prepare top ramen in medium sized pot. DO NOT USE FLAVOR PACKET.
2. dump in colander
3. transfer to frying pan, add seseme oil, soy sauce, and pb; mix well
4. heat for no more than 5 minutes


serves 2 desparate down-and-out bachelors

My younger brother used to eat this regularly when he first became a bachelor.

peanut butter is good on just about anything!

( that's how much I know...... i.e. as much as i'll ever contribute to a recipe thread ;) )

Even on a Jellyfish?

i haven't tried jellyfish ( yet )

When you do, make a sandwich.

This made me think of Nick Nolte. Remember that movie he did, Down & Out in Beverly Hills? Little did he know in 20 years, he'd be living that.

Your recipe sounds good. :)

old-fashioned home cookin' !
 

JELLO SHOTS
1 lb. box raspberry Jello
2 c. boiling water
1 1/2 c. vodka
1/2 c. raspberry schnapps

Dissolve Jello with boiling water. Add Jello to vodka and schnapps; stir 60 seconds. Pour into souffle cups and chill. Squeeze, suck and swallow.

Re: old-fashioned home cookin' !
 

Also w/lime jello & Malibu, tastes like kiwi!

makes me wanna put on an apron and cook right now !

I think I'll try this will a little Thai hot chili garlic sauce thrown in...

Is there anything more sexy?

Yup.

"MEN.....!"

I made this last night...damn yummy!!!
 

Pork Chops with Blue Cheese Gravy

This recipe makes the most delicious creamy gravy to serve over pork chops. It tastes like something from aa fancy restaurant. Serve with sauteed mushrooms!

Prep time: approx. 5 minutes.
Cook time: approx. 35 minutes

Makes approx. 4 pork chops


.................................................. ........................

2 tbsp Butter
4 Thick cut pork chops
1/2 teaspoon ground black pepper...or to taste..
1/2 garlic powder...or to taste
1 cup whipping cream
2 ounces blue cheese, crumbled

*I added more blue cheese and added crushed garlic to the chops* ;)


.................................................. .............................

1. Melt butter in a large skillet, over medium heat. season the pork chops with black pepper and garlic powder *add extra garlic..the fresh stuff...yum!*

Fry the chops in butter until no longer pink and the juices run clear, about 20-25 minutes. Turn occasionally to brown evenly.


2. Remove chops to a plate and keep warm.. Sir the whipping cream into the skillet, loosening any bits of meat stuck to the bottem. Stir in blue cheese. cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.



YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!

I found this in England once, and damn near died and went to heaven. I havent made it ever, but just found this recipe, and it will now be a staple on my christmas cookie list forever. My sis is goanna freak when I make this!!!


Millionaires Shortbread

3/4 cup butter
1/2 cup sugar
1-3/4 cups flour

Caramel Filling:
14 oz. can condensed milk
2/3 cup sugar
1 cup butter
3 Tbsp. golden syrup or corn syrup

Topping:
8 oz. plain chocolate
1/2 cup heavy cream

Preheat oven to 350 F. Grease 12 x 8 " pan. Beat butter and sugar until
light and fluffy. Add flour and mix to form a soft dough. Knead lightly
then press into pan, smoothing base. Prick with a fork and bake for
30-35 minutes. Allow to cool. Place filling ingredients in a saucepan
and heat slowly, stirring, until sugar has dissolved. Bring to a boil
and simmer for 7-10 minutes, stirring until it thickens. Cool and pour
over base and leave to set. Break up chocolate and add cream; place in
microwave to melt 2 minutes. Spread over caramel and let set.

Redneck Fudge
 

I was just looking around for some good fudge recipes and found this!

1 lb Margarine or butter
1 lb Velveeta cheese
1 c Cocoa
4 lb Icing sugar
2 c Chopped nuts
2 ts Vanilla

Melt margarine and cheese to-gether over low heat. Mix
in remaining ingredients. Spread in greased pan and
cool. Cut in squares and keep in fridge. Makes enough
for a big party. I cut recipe in half and its just
right.

I was roochin around in the recipe box and found one of my great-grandmother's recipe's from West Allis, and it has "Butter size of egg."
small egg? Double-yolker? Waht!?

hash browns

skin two potatoes
cut into very small cubes
slice long strips from an onion (make sure to keep em long because it keeps the flavor better)

put a pan on the oven, turn it on high heat
pour some olive oil in the pan
put the onion strips in the pan, watch it sizzle
put some garlic and assorted spices in there

pour the cubed potatoes in there and turn it on the highest heat possible, do not cover pan obviously

then when it's all crispy, pour a little more garlic on it, along with tons of salt and whatever else you want to add

then you're done and you can eat it and be like yes that was so good, thanks

OMG I LOVE HASHBROWNS
convulseconvulseconvulseconvulse

mmmmmmmmmmmmmm

maybe *that's* what I'll have for dinner....

sweet and you will love it

HEY PFP!!!

I found a smuckers peanut butter natural with just peanuts and salt, at the grocery store, it was pretty good, but i had to get used to it cold, as they said it needs to go in the fridge after you mix it up, and i admit to putting more salt on it.

My favorite Peanut butter is unsalted crunchy "Adam's Peanut Butter"...ingredients list says just one thing...peanuts...the way it should be.

YEP!

I get the reduced-fat, and I nuke it for 45 seconds at a time & stir it up reeeeeal good w/a fork to make it the right consistency before I refrigerate it.

In fact, I just did that this am.

*looks around for the audcam*

I just took a carton of cigs back to the store, it had BUGS in it. I , of course, smoked one and had a coughing fit (i don't cough) and then i noticed the little holes. Maybe its a Florida thing, but GAWD it tasted terrible! GAK!

Ptooey!

PBJ samiches are the #1 soul food on my soul food list.
Esp. since I started making my own jams and jellies a few years ago.

Life, without Peanut Butter, would be chunky and unsalted.

But, with Peanut butter, Chunky and Unsalted becomes a good thing.

Ohhhh...GOD i luv PBJs...guess what I'm having for lunch? :D

Italian Beef for cheater cheater pumpkin eaters
 

**Lazy Man's Italian Beef**


5 pound boneless beef roast
2 packets Good Seasons Italian salad dressing, dry
2 cans beef broth or 3 cubes beef bouillion & up to 3
cups of water

Place meat in slow cooker, add broth or cubes & water.
Sprinkle dressing packets over meat. Cook on low for
12-15 hours or longer. (To speed up cooking time, turn
slow cooker onto 3-5, reduce time by about half.) Take
roast out of cooker & shred meat with 2 forks. Return
meat to juice. Serve on buns, with or without
provolone or mozzarella.

We usually save some juice to soak a bun or two in,
these are called "soakies" & almost as good as the
sandwiches.

Black Bean Salsa
 

Black Bean Salsa

two cans black beans
one large red tomato
one large red onion
two jalapenos
fresh cilantro
garlic
lime juice
paprika
balsamic vinegar

• drain and rinse cans of black beans
• dice tomato, onion and jalapeno (for reduced spice, remove seeds and white membrane from pepper since they contain most of the acid)
• loosly mince cilantro
• dice garlic
• add all ingredients to large bowl
• juice three or four small limes
• add paprika and basalmic vinegar to taste

there it is. very tasty, very easy and hella healthy. eat it with baked chips and low-fat sour cream and you'll have all four food groups. billions.