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Old 11-25-2004, 06:06 PM   #211
priceyfatprude
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**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.
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Old 11-25-2004, 06:07 PM   #212
priceyfatprude
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**Potluck Mostaccioli**


1 box mostaccioli rigati
1-2 bottles Ragu (I get the plastic 2lb 13oz bottles)
6 cups shredded mozzarella

Cook noodles according to package directions for
SHORTEST amount of time. (You want them al dente
because they're going to cook a little in the slow
cooker) Pour a bit (1/2 cup to 1 cup) of Ragu in the
bottom of the slow cooker so noodles won't stick. When
they're done, drain well & add to slow cooker. Add
rest of Ragu, mix well. Refrigerate overnight.

Next morning: Remove from fridge & turn slow cooker on
to about a 4. After 2-3 hours, stir. About 30 minutes
before serving, stir in cheese slowly, saving 2 cups
for the top, like a little cheese blanket. You can
sprinkle a little Parmesan (about 1/2 cup) over the
mozzarella at this point if desired. Put cover back on
& turn slow cooker down to a 3, letting cheese melt.

Very versatile, can use any kind of sauce you like,
can add meatballs or sausage, etc. I have found that
picky eaters will eat either Ragu Traditional or Meat
Sauce and mozzarella, but I've always thought it would
taste good w/a sharp cheddar, too.
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Old 11-25-2004, 07:11 PM   #213
zenbabe
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zen's a tart

This sounds like a great idea when you are buzzed and a little stoned and have leftover stuff from making my pumpkin cheesecake.

Take the leftover gram cracker crust and mush it into the bottom of the smallest baking dish you can find. Cook for 5 minutes at 350.

Make fresh whip cream using heavy cream and add the juice from 2 lemons.

put the lemon whipped cream into the crust and stick it back in the oven.

Pop Shrek 2 into the DVD player and forget about it until you hear it overflowing and burning on the bottem of the oven.

Take it out of the oven and stare at it wondering what you were thinking.

Let it cool, then using a spoon, eat bites of it until it turns into a blob of crusty, lemony muck.

Discard the leftovers.
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Old 11-25-2004, 07:12 PM   #214
bealeblues
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you forgot the most important part:

continue drinking or getting stoned
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Old 11-25-2004, 07:15 PM   #215
zenbabe
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^^^well thats a given
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Old 11-25-2004, 07:30 PM   #216
bealeblues
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well you didn't mention it, so i'm trying to help your ass out
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Old 12-02-2004, 08:59 PM   #217
zenbabe
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I.H.O.P pumpkin pancakes

2 eggs
1 1/4 cups buttermilk
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice

1. Preheat a skillet over medium heat. Coat pan with oil cooking spray.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.
3. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth.
4. Pour the batter in 1/4 cup portions into the hot pan. Should form 5-inch circles.
5. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2 minutes.
6. Flip the pancakes and cook other side for the same amount of
Serves 3 to 4.
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Old 12-02-2004, 09:12 PM   #218
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I need a good brownie recipe.
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Old 12-02-2004, 09:21 PM   #219
zenbabe
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StarbucksŪ
Peppermint Brownie




Here's one for the holidays: A mint chocolate brownie with mint buttercream frosting on top, and creamy chocolate frosting on top of that. And to simplify the cloning process a bit, we start with a common fudge brownie mix. By changing the required ingredients listed on the brownie mix box, and adding some other modified steps, we can improve on the finished product that comes from following the directions on the back of the box. Rather than oil, use a stick of melted butter in your brownies for a richer, better flavor. And cook the brownies at a slightly lower temperature so that they come out moist and chewy. Since this recipe is for peppermint brownies, we'll add just a bit of peppermint extract to the mix.
The peppermint brownies from Starbucks have red and white frosting drizzled lightly across the top. To save time, you can skip this mostly cosmetic step. Or you can buy pre-made red and white frostings that come in little cans (with tips included). These brownies make a perfect festive treat for this time of year, and Santa goes nuts for these with a glass of cold milk. Oh, and that reminds me: happy holidays from Top Secret Recipes!

Brownies
1 19.5-ounce box fudge brownie mix
1/2 cup butter (1 stick), melted
1/4 cup water
2 large eggs
1/4 teaspoon peppermint

Peppermint Buttercream Frosting
1/2 cup butter (1 stick), softened
1 1/2 cups powdered sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
1/4 teaspoon vanilla extract

Chocolate Frosting
1/3 cup whole milk
1/4 cup butter
1 12-ounce bag semi-sweet chocolate chips
1 teaspoon vanilla
1 cup powdered sugar

Decorative Icing
1 can white frosting (with fine tip)
1 can red frosting (with fine tip)

Festive and minty -- without waiting in line


1. Preheat the oven to 325 degrees, then prepare a 9x9-inch baking pan by spraying it with a light coating of non-stick spray. Cut a piece of parchment paper or non-stick aluminum foil to the same width as the bottom of the pan, but make it much longer than the pan so that the left and right ends go up and out of the pan on the left and right sides. This will create a "sling" that will help you lift the brownies out of the pan after they've baked.
2. Make the brownie batter by first sifting the box of ingredients. This will remove the clumps. Add the melted butter, water, eggs and peppermint extract and mix the batter by hand just until all the dry stuff is mixed in. Pour the batter into your prepared baking pan and bake it for 50 to 55 minutes, or until a toothpick stuck in the center comes out clean. Allow brownie to cool before frosting.
2. Make the peppermint buttercream frosting by beating together 1 cup of powdered sugar and the softened butter in a medium bowl with an electric mixer. Mix in another 1/2 cup of powdered sugar, then add 1 tablespoon of milk, and the peppermint and vanilla extract. Mix for about 1 minute to make the frosting smooth. Add an additional 1/4 cup of powdered sugar if the frosting is too thin and light. You want a frosting that can be spread easily, yet it should be firm enough to hold up the layer of chocolate frosting that's coming next. When the brownie has cooled, use a spatula to spread the frosting evenly over the top. Put the brownie in the fridge to firm up the buttercream frosting.
3. Make the chocolate frosting by bringing 1/3 cup whole milk and 1/4 cup butter to a boil in a small saucepan over medium heat. Pour the chocolate chips into a heat-safe bowl. When the milk and butter comes to a boil, pour the mixture over the chocolate chips and let it all just sit there in thebowl for a couple minutes. Add the vanilla extract to the mixture and whisk until smooth. Use an electric mixer to beat in 1 cup powdered sugar until the frosting is smooth. Spread the chocolate frosting over the white frosting on the brownie. This recipe makes a little more chocolate frosting than you need, so hold back about 1/3 to 1/4 cup.
4. To add the decorative red and white icing if you decide to go for it: First apply the white icing to the top of the cake in a sweeping motion diagonally across the top of the entire cake, then add the red icing over the white in the same sweeping motion in the same direction.
5. Stick the brownie back in the fridge for about an hour before removing it from the pan and slicing it into 9 equal portions. The leftovers will keep well for several days covered in the refrigerator. Makes 9 brownies.
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Old 12-10-2004, 03:40 PM   #220
Avalon
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SPICY>>LOOKY HERE!

OLD ALLIGATOR GRILL CAJUN KISSES

Source: Old Alligator Grill, Austin, Texas

8 fresh jalapeno peppers
8 peeled, deveined and cooked medium-size shrimp
Monterey jack or mozzarella cheese
8 strips bacon
Sour cream

Cut tops off of jalapeno peppers and scoop out seeds (discard seeds and tops).
Stuff pepper first with small amount of cheese, then one shrimp and then fill
remainder with more cheese. Wrap pepper with strip of bacon (use toothpick to
secure in place). Place each "kiss" on a broiler pan. Broil until bacon is crispy.
(you can also deep fry, but this version is less greasy) Drain on paper towel and
serve on plate with sour cream for dipping.

Border Bullets

12 large jalapenos
cream cheese
bacon
toothpicks

Take 12 large jalapenos or how ever many you want to make. Cut the tip or small
end off of the jalapenos leaving the stem on the other end. Hollow the jalapenos.
(Use a potato peeler ) Fill jalapenos with cream cheese. Wrap jalapenos with bacon
holding bacon in place with toothpicks. Broil in oven until bacon is to your liking.

Afterburners

Serve with a spicy queso dip.

12 unpeeled medium-size fresh shrimp
12 jalapeņo peppers
6 bacon slices, halved lengthwise

Peel shrimp, and devein, if desired. Cut a slit in each jalapeņo pepper; remove seeds
and membranes. Carefully place one shrimp in cavity of each pepper. Wrap each
pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.
Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked.
Serve warm.
Yield: Makes 6 appetizer servings
Southern Living, JULY 2003


@}~~>~~>~~~~ @}~~>~~>~~~~ @}~~>~~>~~~~


Cheese Dip

2 -16 oz packages of shredded Cheese
2-4.25 oz cans of chopped black olives- drained
1/2-1 chopped onion( your taste)
Miracle whip

Add first 3 ingredients together and then add Miracle whip to your desired moistness
and taste.



@}~~>~~>~~~~ @}~~>~~>~~~~ @}~~>~~>~~~~



I used to make these with equal parts of butter, Mayo, and shredded cheddar
cheese (can add chopped olives, or chopped green chilis). Spread on sliced french
(or rye) and bake at 350 til cheese is melted.



@}~~>~~>~~~~ @}~~>~~>~~~~ @}~~>~~>~~~~

Toasty Cheese & Onion Snacks

1 loaf party rye (cocktail rye)
2 C shredded cheddar
1 C Mayonnaise (NOT Miracle Whip)
1/3 C diced green onion

Toast bread on one side. Combine other ingredients until well blended. Spread on
untoasted side of bread. Broil 2-4 mins until bubbly and golden brown.

I've also used mozzarella cheese, it works well too.
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Old 12-10-2004, 04:40 PM   #221
Spicy Jack
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I just like the name of this one :

Quote:
OLD ALLIGATOR GRILL CAJUN KISSES
cheese is gooooood!
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Old 12-12-2004, 02:13 AM   #222
Gatsby
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Cheesy Potato Soup

1/2 pound bacon
1/2 white onion, diced
4 russet potatoes, chopped
4 cups heavy cream
Salt and pepper
2 cups grated cheddar cheese
1 teaspoon all-purpose flour

In a large pot, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot.

Cook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the cream, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.

Serve in a hollowed out bread roll.

Last edited by Gatsby : 12-12-2004 at 02:29 AM.
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Old 12-12-2004, 02:23 AM   #223
drivinmissdaisy
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Thank you.

My mom used to make a wonderful potato soup in the winter, just plain, but creamy and lumpy. I love it. I am kind of being impaitent because I want to cook it right now and she is not home to tell me the recipe.
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Old 12-12-2004, 02:29 AM   #224
Gatsby
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This one's pretty easy and lumpy and quick and goooood.

As a matter of fact, I want some myself. But I have no potatoes. Maybe tomorrow I will make some. Mmmm.
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Old 12-12-2004, 03:46 AM   #225
funkytuba
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Hrm... something's not quite right.... ooh! I see it. I'll fix it

Quote:
Originally posted by Gatsby
Cheesy Potato Soup

1/2 pound bacon
1/2 white onion, diced
4 russet potatoes, chopped
4 cups heavy cream
Salt and pepper
2 cups grated cheddar cheese
1 teaspoon all-purpose flour

In a large pot, while clothed, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot.

Cook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the cream, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.

Serve in a hollowed out bread roll.
Much better.
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