|By Brettiejams (Brettiejams) on Wednesday, November 07, 2001 - 08:56 am:|
Well, my fellow
Nookians.... fear is permeating our lives these days and emotions are running high.
For the first time in most of our lives we are no longer capable of writing off the ills of the world as someone elses problem because we believed (falsely) that wilthout the use of some ICBM sporting a warhead on it no one could ever hurt us.
Now we know that this is not true.
And people are stressed out big time.
Now we are just like everyone else.
Everyone else has to eat and so do we.
I love to eat, and I enjoy the satisfaction of preparing a staple of life to another person and knowing that they didn't just eat it, but really enjoyed it even more.
Feeding another person with food you prepared yourself with your own two hands is also a great way to show people that you love them without getting all mushy
I know a lot of us smoke a "munchy bomb" to enhance the occasion of a good meal also....
So I know there are a bunch of us out there that are probably excellent chefs.
So here is your chance people... to let the rest of us in on your most enticing culinary masterpiece that you make for your closest friends and loved ones when it "has to be a hit".
Please feed me ....
I'll start us off.....
Brettiejams's deceptively simple tortilla tonic (soup)
I LOVE SOUPS... not only because they taste great and almost everyone enjoys good soup, but because when I have a big family dinner planned (generally between about ten to fifteen people) I can prepare a soup first thing in the morning so it is ready when the first guest arrives. This provides me with something to serve that is a little more satisfying and substantiall than the typical cheese, crackers, chips , dip and cold cut type stuff you often see served as an appetizer at familly gatherings.
I like this one a lot because it is sooo easy to prepare and nearly everyone enjoys immensely.
3 large cans of chicken broth .....49.5 oz
3-4 cups of diced chicken thighs.
1 can crushed tomatoes (optional)
2 cups chopped onion (yellow)
2 cups frozen corn
2 small cans of diced green chilies
4 cups of grated cheese... I like a mix of 2 cups monterey jack and 2 cups chedar...but monterey jack is prefferable to chedar if you can only serve one type.
1/2 bag of good tortilla chips broken up into pieces small enough to fit onto your spoon easily
2-3 tablespoons ground cumin seed.
Salt and pepper to taste.
For those of you that enjoy some heat, you can add tabasco sauce, crushed red or cayanne pepper to your liking.
The real bueaty of this soup is its' super simple preperation.
Simply brown your chicken, drain and then add it to your stock pot.
Add all other ingredients to pot except for the cheese and the chips.
Bring to a boil and simmer for 10 or 20 minutes to allow the flavors to mingle.
Adjust seasonings... that just means taste it to see if your salt and pepper content are to your liking and add more if you so desire.
That is all there is to it.
To serve, put chips in bottom of your bowl first and then ladle soup over the top. Top with grated cheese.
Serve piping hot to be sure that the cheese melts... the chips will soften in the couple of minutes it takes for the soup to cool enough so as not to burn your tounge.
It really is delicious and you can act like you spent a lot of time making it, because it sure tastes like you did.
So easy to make it is really great for any gathering... even if it is just a few people over to watch football on Sunday
Happy eating people
|By XUnkyHerbX (Notapplicable) on Wednesday, November 07, 2001 - 09:35 am:|
UnkyHerbs Breakfast Cereal.
2 cups of Golden Grahms(How do they pack all that grahm?)
1 cup of 1% milk
2 grahms[::cough::] of your favorite buds
Take 2 cups of your cereal, and place them in some sort of mixing bowl. Add 2 grahms of your favorite green. Next, slowly pour your cup of milk over the cereal. Take out a spoon and eat it.
(This is a real recipie, and is far beyond good
Make elbow macaronis, then for every cup of pasta add 1/4 stick of butter, 2 tablespoon of garlic powder and 2 teaspoons of Cayenne Pepper.. Mix *VERY* well so the pepper is evenly distrubuted, you don't want it to be spicy, it just needs the little kick it gives.
Eat it Yummm...
|By Brettiejams (Brettiejams) on Wednesday, November 07, 2001 - 10:07 am:|
I like it... nice and simple.... and I personaly have never even heard of it.
I'll be trying that one out in the next couple of days Unk.
|By XUnkyHerbX (Notapplicable) on Wednesday, November 07, 2001 - 01:51 pm:|
Oops, forgot the Oregano.. Sprinkle it as you see fit
|By An guy (Boomer) on Wednesday, November 07, 2001 - 06:00 pm:|
Sauteed mushrroms and garlic:
take a panful of your fave mushrooms- white buttons are fine.
Dice up just a ton of garlic into kind of large chunks- 1/3 clove size or so- use almost a whole clump.
Throw the garlic in some (lots) melted butter in the pan, sautee until golden brown, starting to crisp on the outside.
Throw in the mushrooms- they should be whole, not sliced or pieces.
Sautee the whole thing, letting the mushrooms absorb some of that gooood garlic butter- go until some of the mushrooms are getting a little browned and crispy in patches.
Eat- the garlic chunks should have crisped up nice by now, and they are the suprise of the evening- most people hunt through my pans (I just leave it on the stove and people eat out of the pan) for the garlic as soon as they taste how good those little gems are- the mushrooms get eaten last....
hot chocolate mix of your choice, in a big pot, or however much you want to make.
Pour some vanilla in, and add some cayenne or habanero powder. Maybe a pinch or three- less than a teaspoon for most palates.
Let simmer a while, and stir- taste and add more this or that to taste.
On this, you have to let it simmer a while and stir before tasting/pouring a cup, because the hot stuff can decieve- it takes a while for it to leach out into the liquid, and it also settles- so if you don't let it cook for a while and stir before seeing if you need to add more 'hot', whoever gets the last cup or two can get a pretty big suprise....
On the garlic and mushrooms, use medium high heat-sauteeing heat.
Good thread Brettie.
|By onediadem (Onediadem) on Wednesday, November 07, 2001 - 07:03 pm:|
Here is a desert, i have never given the recipe, and has peoples droolin for more....caution, very rich and full of fat. I combined all my favorite things in deserts, and whipped it up for my b-day 15 years ago.
2 pks creme cheese at room temp
1/2 box powdered sugar
2c crushed grahm crackers
1/3 c melted butter
1 bag frozen strawberrys thawed, strained or, 2c fresh sliced
1 big containercool whip
8 oz. chopped pecans
mix grahms w/melted butter, pat onto bottom of casserole dish. put in freezer to set while next step is goin on
mix creme cheese/powdered sugar really smooth
spread onto grahm crust, put back in freezer till next step is done
use 1/2 container of cool whip and mix w/ strawberrys, and pecans. will turn pink. spread over creme cheese, then spoon plain cool whip over that, and spread carefully so it stays white. refridgerate for about an hour.
|By Karna (Karna) on Wednesday, November 07, 2001 - 07:16 pm:|
At last!!!!!! A thread for losers like myself who watch nothing but Food TV all day long!! Many thanks to you, Brettie!!! Keep the great ideas coming!!!
Here's a little something that you can use to give any dish an Oriental touch
Basically it's the japanese base stock, called dashi. It's very simple to make.
Ingredients : Konbu - Either kelp or seaweed. Im not sure which. I use kelp and it works fine
Bonito flakes - dried, crumbled mackerel.
In about 5 cups cold water, immerse about a 6 inch square piece or areas worth of konbu. Gently bring this to a boil. Just when it boils, remove from heat and discard the konbu. Add 1 cup bonito flakes and gently bring back to a boil. Just at the boil once again, remove from heat and strain to remove the bonito.
That's it. It doesn't taste like much by itself, but I use it in place of say beef or chicken stock and the results are fantastic!! Try using it in your favorite beef stew recipe. You can even use it as a base for stocks instead of water. Dashi based chicken stock is fantastic. Dashi based vegetable stock with mushroom stalks and stuff is divine. Enjoy.
|By dr. stein (Ipitythefoo) on Wednesday, November 07, 2001 - 09:23 pm:|
i have been plagued my entire life by an insatiable sweet tooth and thus the only things i know how to cook are desserts. my favorite is something i call srtawberry pizza, but it is very similar to Onediadem's strawberry lust minus the cool whip and pecans so i will post another classic instead. If you think you've had the best apple pie before, think again:
APPLE CRUMB PIE
5 to 7 tart apples
1/3 cup sugar
1 unbaked pastry shell
3/4 cup flour
1/2 cup sugar
6 Tbls. butter
3/4 tsp. ground cinnamon
Peel and core apples. Slice and arrange in pie shell.
Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
Mix 1/3 cup sugar with the flour; cut in butter till crumbly with two knives or your fingers - only mix until it forms small pea-size pieces (this may require some adjustment just add flour if your chunks are too big or vice versa w/butter). Sprinkle over apples. Bake at 400 for 35 - 40 minutes or till done. If pie crust browns too quickly, cover edge with foil.
|By Brettiejams (Brettiejams) on Wednesday, November 07, 2001 - 09:48 pm:|
Awesome! .... After a few days of posting more recipies, I am going to select an entire meal consisting of
Nook delights for .... Wow.. Thanksgiving perhaps?
I need a creative Idea for sure-shot Turkey... If anyone has one that they swear by... I will surely use it.
Feed me more recipies folks and I will post the ones I use for the meal and how they were recieved by My guests.
Shhhhh. I won't be telling them that the entire meal consisted of recipies I recieved from a bunch of shroomers.......That'll be our secret.
Wow, I'm getting kinda excited.... this is gonna be fun!
|By Timothy Leary (Timothyleary) on Wednesday, November 07, 2001 - 10:06 pm:|
easy to make, delicious quesadeas:
buy a rotisarie chicken from the store, cut the chicken into slices or cubes, sprinkle both the chicken and some mexican cheese mix onto a tortilla, place in microwave until cheese is melted.
These are very very good and quick. The rotisarie chicken adds a special extra flavor.
|By Karna (Karna) on Wednesday, November 07, 2001 - 11:03 pm:|
Interstellar Curried Chicken
Not only is this stuff the bomb but it is a certified aphrodisiac!! I've gotten some serious mileage out of it.
You can do this with the cut of your choice. I prefer thighs or dark meat in general but breasts work good too.
You need :
Curry powder of your choice. I like the Madras style HOT curry powder. Should be available at any supermarket or large chain.
1 large onion
garlic (powder or cloves) ginger
some stock or water
some yoghurt (optional)
Heat up some oil, sautee the onions till just transluscent. At this point, add the curry powder, (about 3/4 to one tablespoon per pound . Less f you want it less spicy) ginger and garlic and let the stuff cook for while till it doesn't smell raw and you get the aroma of the spices. Season your chicken well with salt and pepper on both sides. When the curry is smelling good and has become nice and dark brown, put the chicken in skin side down. Get the chicken skin nice and crisp but be careful not to burn it. Turn the heat down a tad if you have to. Once the chicken is good and brown on both sides, add a little stock (just enough to make it a little wet so there's a little sauce) turn the heat down to medium, cover and simmer for about 20-25 minutes depending on how large your pieces are. Serve over rice or with good bread and maybe a side salad. For the faint of stomach, an accompaniment of flavored yoghurt is divine and cools things down several notches.
For a more sophisticated looking curry sauce, remove the chicken from the pan but leave the juices in. Add a qaurter or half stick of butter and melt it down. Pour this into a blender (try not to use the one you use for cloning tissue!!) and add some plain yogurt maybe two or three tablespoons to cut through the spice. Blend until smooth. Taste for seasoning. You can keep adding yogurt till you reach the spice level you want. Other delicious additions include whole garlic cloves, cilantro, a little ginger, some thyme. Mmmmmm your there. Pour a little of this over the chicken and watch the eyebrows shoot up at your zen mastery.
|By Brettiejams (Brettiejams) on Thursday, November 08, 2001 - 12:06 am:|
Karna .... the chicken sounds divine... and I am not the only one to know that scmoozin the babes is much easier after you cooked some up some spectacular eats for them..... Mothers and Mother-in laws are also suckers for a man who can cook
I like your exotic eastern offerings.
And seriously, that chicken recipie is making me drool with anticipation.
Gonna cook some up soon.... I'll tell you if I get lucky
|By Lichen (Lichen) on Thursday, November 08, 2001 - 12:42 am:|
3 cups brown rice, six cups water, cook 30 minutes or until all water is absorbed.
That gives you enough rice for the whole dish, plus a bit for tomorrow, if you wish.
2-4 large eggs, scrambled
2-4 cups baked chicken, shredded
2-4 cups mixed veggies, or swiss chard, or spinach if you like; whatever veggie you like
1/2 cup peanuts
garlic, black pepper to taste, maybe a teaspoon each or more or less
soya sauce, liberally dumped
In a wok, or a big pot, (really big, this makes a lot of food)heat a few ounces cooking oil, hot hot, dump in the cooked rice...fry for 30 seconds without stirring. Add scrambled eggs, peanuts, veggies, and chicken. Stir. Add pepper and garlic, stir, then soak down with soya sauce till it looks like there's plenty there, stir, frying on high for 60 seconds.
We call it fried rice, and it's really very very good. You can also substitute pasta for the rice.
I have three children and a spouse, so it's a big batch of food for the whole fam, with leftovers to boot for lunch.
|By Sillycybin (Sillycybin) on Thursday, November 08, 2001 - 12:59 am:|
One of my favorite fall foods--
Stuffed Acorn Squash
1/2 Acorn Squash per person
Honey or Brown Sugar
Butter or Olive Oil
Dried Fruit (figs or apricots are yummy)
Salt to taste
Cut the acorn squishes in half, clean out the goo. Fill the bottom of a cassarole dish (if microwaving) or cakepan (if using the oven) with 1"-2" of water. Place acorn squash cut-side down in the water and poke a couple holes in it (like a baked potato).
Cook for 10 minutes or until tender in microwave or 15-20 minutes or until tender in 350-400 degree oven. Remove squash from water and place divot side up. Fill hole with crushed up walnuts and fruits and pour honey and olive oil over it (that's how i like it) or put brown sugar and butter in the squash's depression and let it melt from the heat of the squash. Serve as is.
When you eat it, scrape the squash from the sides of the squash 'bowl' and mix it with the 'stuffing'.
|By Lichen (Lichen) on Thursday, November 08, 2001 - 01:14 am:|
oooooh, man, that sounds good...especially if you have grown the squish your ownself...
-the gardener, Lichen
|By George W. Bush (Xatomichristx) on Thursday, November 08, 2001 - 01:54 am:|
heh. I AM impressed. I don't post here much anymore, but this thread is so damn good that I feel it necessary to add to it! Good job Brettie!
anyways, here's a recipe for jambalaya that I put together way back when i lived in louisiana...it's easy as hell to make and stays good for a few days in the fridge.
1/4 cup oil
1 cup finely chopped onion
1/4 cup finely chopped green onion
1/4 cup chopped fresh parsely
2 tblspn chopped bell pepper
8 oz can of tomato sauce
2 tspns finely chopped garlic
1 cup raw rice (yes, brown rice will work ;) !)
2 cups water
2 tblspns worcestershire sauce
salt (to taste)
hot sauce (to taste)
1 pound raw, peeled, deveined shrimp
(this one can be kinda expensive, it can be replaced with 1 lb. of cooked sausage or chicken or beef)
heat oil in a good-sized saucepan. Saute onions, green onions, parsely, and bell peppers until the onions have turned clear. Stir in tomato sauce, and garlic and heat until sauce starts to boil. Stir in rice and mix well, then add water, worcestershire, salt, hot sauce, and shrimp. Cook on medium high until water has dissappeared from the top, then turn heat to low, cover, and let sit for approx 45 minutes. Stir and serve.
|By Lichen (Lichen) on Thursday, November 08, 2001 - 02:04 am:|
glad to seeya, atomichrist...been awhile :0)
|By Brettiejams (Brettiejams) on Thursday, November 08, 2001 - 02:38 am:|
Hey man, I miss you dude..... Please stick around.
I would be curious to hear your views on current world affairs.
Thanks for chiming in!
I hope we hear from you more often.
I've got a strange story to tell you you might find interesting some time.
Please post your current hotmail account if you may.....
or E-mail it to me at [email protected]
Let me guess... it's something like [email protected]
|By Brettiejams (Brettiejams) on Thursday, November 08, 2001 - 02:42 am:|
BTW... did you see the movie Any Given Sunday.
I guess the coach offers Jambalaya to his players when they come to his home.... but his tastes like shit!
|By George W. Bush (Xatomichristx) on Thursday, November 08, 2001 - 03:28 am:|
brettie, you (or anyone interested , i guess) can catch me at [email protected] . make sure to put in the underscore markings inbetween the words. yeah it's kinda long but easy to remember.
I'll be around a little more frequently nowadays. But posting my opinions on all of these current events? I dunno, i think my opinions might be a little too hawkish.
And no i havent seen any given sunday but i've heard about that part.
Good to see you too lichen. Glad to see regulars are still here.
|By George W. Bush (Xatomichristx) on Thursday, November 08, 2001 - 03:30 am:|
oh yeah, another quick and easy treat. Good for those of you who bbq during the summer, or tailgate during football games or whatever.
Stuffed mushrooms with bacon:
some uncooked bacon slices
mushroom caps (button mushrooms, you can cap em yourself or by the "Stuffing" kind)
soft cream cheese
stuff caps with cream cheese. wrap with a slice of bacon. Use toothpicks to hold bacon on firmly. Place on a grill. They are done when the back is cooked and the mushrooms have turned a golden brown.
This is a favorite of me and my friends during the midnight bbq's we have on sundays year-round.
|By plinkerdink420 (Plinkerdink420) on Thursday, November 08, 2001 - 03:42 am:|
For any meat-lovers out there...
-a slab or two of baby back ribs uncooked
-a bunch of italian dressing
-two big tin pans (disposable kind)
-a charcoal grill
-wood chips (optional)
-barbeque sauce (i usually mix sweet baby ray's hot & spicy 50/50 with open pit original)
1. lay the ribs into one of the tin pans and cover with italian dressing until every part of the meat has dressing on it.... let sit over-night
2. arrange charcoal in grill and give it a light-up
3. after warm move coals to outer perimeter of grill and place second tin pan inside filled with water arranging the coals around it to heat the water
4. lay ribs bone down on grill over water season, baste with marinade(fancy word for dressing), and let cook
5. baste and flip occasionally keeping mainly bone-side down for the next two hours and fifteen minutes or so
6. start basting with barbeque sauce now flipping occasionally for about 45 minutes
7. eat some nice and tender ribs
sorry..... this is probably more or a summer recipe...
|By plinkerdink420 (Plinkerdink420) on Thursday, November 08, 2001 - 03:43 am:|
oh yeah... you can put the woodchips in the water and add them to the charcoal for flavor... yummy
|By Brettiejams (Brettiejams) on Thursday, November 08, 2001 - 05:13 am:|
I still need the bitchin turkey recipie to round out my Nook food fest this Thanksgiving.
If no one posts one I will have to use Karna's Interstellar Chicken in all of its' babe attracting glory and take my chances with the many females in my family (note to self, don't wear the pheromone based cologne that day).
Shoot, if I had had an octodick it might be O.K.
But I'm just sporting this tiny little thing I can't seem to catch in a zipper.
|By onediadem (Onediadem) on Thursday, November 08, 2001 - 05:58 am:|
Oh my God Brettie, your killin me over here.....
I have only tried this turkey recipe once, it kicked serious butt. It is however, not your standard thanksgiving turkey.
Cut up 3 granny smith apples. mix with 1 cup raisins. pour 1/4 c melted butter over apples and raisins, sprinkle with a touch of cinnamon. stuff the bird with this. Then, cut a tiny slit in skin above breast, and using a turkey baster, or whatever will work, inject under skin rasberry vinagrette dressing. While cooking, baste with the rasberry dressing also. Be very generous with the dressing. It has a very smooth taste, and the gravy from this rocks.
great post Brettie, and excellant recipes goin everyone.
|By Brettiejams (Brettiejams) on Thursday, November 08, 2001 - 06:38 am:|
I don't even know if I spelled it correctly, but I'm pretty sure the word picatta is French for sharp.
My mother-in-law disliked me a great deal until fairly recently...... but she always loved my Chicken Picatta.
The "sharp" flavor of this delectible chicken dish comes from its' sauce.... which consists of lemon juice, capers, and white wine.
This is a good one people.
One package of skinless/boneless chicken breasts (6 or 8)
1.5 cups flour
1 to 1.5 cups chopped onion (yellow)
1 Tbs. minced capers (small pickled flower blossoms) available at most large grocery chains.
1 cup white wine.
3 Tbs. lemon juice.
Mix(thoroughly) flour, salt and pepper (to taste) together in a shallow pan.
coat chicken breasts in the flour/salt and pepper mixture...set aside
Mix together in a small bowl the capers, lemon juice and wine..... set aside
In your frying pan.... add two Tbs cooking oil to hot frying pan and add onion..... cook for a minute or two, until onions become translucent.... don't cook em for too long.
Set onions aside....
Add 2 Tbsp cooking oil to clean/hot frying pan, brown chicken on both sides over medium/medium high heat.
When the chicken is cooked, reduce the heat to medium and add reserved onions and caper/wine mixture.
Bring everything up to the slightly bubbly temp(prolly the medium range on most stoves)
simmer (very low simmmer as not to burn anythng) fot 10 mnutes.
Serve hot... this dish is amazing, unique in it's flavor, but an easily palatable taste that may surprise your senses
|By A Drunk Bastard (Adb) on Thursday, November 08, 2001 - 07:14 am:|
ahh damn, i got beat here with the chicken reciepes... doh! my bad. love chicken dishes though, here's mine.
"Hi everybody, I donít have any good thanksgiving turkey recipes but hereís the recipe for ADBís specialty chicken.
Ingredients for 2 servings:
1 LARGE or 2 small potatoes
2 Boneless/skinless chicken breasts
1 Bag of frozen Mixed Vegetables(I recommend the ones w/o lima beans)
1 or 2 Bags of shredded cheese(your 2 favorite varieties)
1 can of your favorite spaghetti sauce(I like the Classico Tomato & Basil)
1 roll of Heavy Duty Aluminum Foil
1 or 2 bottles of wine (I prefer something light like a white zinfindel)
2 doobies of some nice indoor
Appropriate music is a must, be it some Jazz, chilled out techno, or whatever gets ya goin
Pour yourself & s/o a glass of wine
Turn on your oven to 450 f
Your goal will be to wrap up all the ingredients into the Al foil, so rip off a LARGE sheet
Skin & dice the potato(s) & through on the Al foil in a single layer
Cover the diced potato(s) with your frozen mixed vegetables (doesnít have to be thick, just a cup-cup n ½
Put your Chicken breasts on top of all that (single layer)
Now generously smother your chicken n stuff with the spaghetti sauce
To top that off now smother that with your shredded cheeses (note: some cheese will stick to Al foil so be generous)
If the conversation is going well while this is all going on, it should be close to the time where you will need to refresh your drinks & do so when the appropriate time arrives & now would be a good time to spark up one of those doobies, ya know work up an appetite (set timer b4 hand though!!!)
So youíll wrap all of that up in the Al foil, if you have made it thick (like I do) youíll have to use 2 pieces of foil wrapping at right angles to each other to make sure itís adequately sealed up.
You will then place your Al foil creation (get artsy with it, ducks n geese are easy to make) on a cookie sheet in the PREheated(to 450f) oven, for about 1 hr. I always check @ 45mins to check to see that the chicken is not cooked all the way through, so unless your chicken breasts are really thin Iíd check at 1hr, cut 1 in ½ to see if itís done or not. Oh yea, if you have access to those silver looking steak plates that go on the black plastic plates thatís the bomb, but I donít have those n just pre-heat the plates on top of the oven while cooking n make sure I have hot pads & dinner treys cause having hot plates is the bomb, keeps your food nice n hot n this is a big meal set.
So you n your partner should be through bout 1 bottle of wine n have an after dinner smoke ready to go along with something to wash that down with. This recipie is very versatile, you can oven cook it, bbq it, n if ur on a camping trip and have a GOOD cooler you can prepare this n advance n just throw it into the camp fire!!! Though those other methods are trickier to gage cooking time.
If anybody uses this recipe Iíd love to hear from ya. If you all r interested Iíll post my grandmaís chili recipe when I get a chance great for those cold fall/winter evenings."
|By A Drunk Bastard (Adb) on Thursday, November 08, 2001 - 07:17 am:|
oh yea quick note on serving, i always try n serve it so that there is a base of potatoes & veges topped with the chicken sauce n cheese, looks a lill less random that way, ya know take the chicken breasts off 1st set aside n scoop the potatoes & veges & cheese & sauce n stuff on the plate n top with the chicken.
|By XUnkyHerbX (Notapplicable) on Thursday, November 08, 2001 - 12:47 pm:|
I'm hungry, damn you fools.
|By greenthumb (Greenthumb) on Friday, November 09, 2001 - 01:13 am:|
Hot pepper and honey sandwich's.
I know it sounds gross but they are real good.
Use fresh peppers from the garden, the hotter the better. Slice em' mix with honey in a bowl. Spread on bread.
If you eat the peppers REAL hot, that glass of milk tastes REAL GOOD!!!
|By Lichen (Lichen) on Friday, November 09, 2001 - 01:18 am:|
no waay, that's nuts. I had a friend once who liked to eat onion-and-mayonaise sandwiches....yuck.
|By greenthumb (Greenthumb) on Friday, November 09, 2001 - 08:02 am:|
Lichen check this-
Grandpa raised me on Vidalia onions with yellow mustard on white bread. When I was very little we ate this for breakfast. It was probably because Grandpa saved the real breakfast food for the women in the house. Grandpa was dirt poor. We ate the hell out of it though. No joke.
|By Patrick (Valence) on Friday, November 09, 2001 - 08:55 am:|
Vidalia onions rule. Thats what all those fried onion blossoms are made out of. I've eaten them like an apple before.
|By XUnkyHerbX (Notapplicable) on Friday, November 09, 2001 - 09:26 am:|
my friend swears pickles and mayonaise is good.. i've caught him eating tomatoes and bbq sauce so his opinion doesn't mean much to me.
|By Brettiejams (Brettiejams) on Friday, November 09, 2001 - 10:47 am:|
Yes.... Drunk Bastard, please post your grandama's chilli recipie.
I won second place at a chilli cook off in Texas while visiting my father one time.... And am always looking for another good recipie for it.
|By greenthumb (Greenthumb) on Friday, November 09, 2001 - 12:20 pm:|
Black bean, fresh tomaoto, fresh onion, beef serloin tips, fresh scotch bonnet (smoky hot), or (weaker, fruity) tabasco peppers, and a pinch of cimmimon.
Follow basic tomato/onion chilibase. don't over-cook beans. Good stuff.
|By greenthumb (Greenthumb) on Friday, November 09, 2001 - 01:21 pm:|
Low Country Chicken Bog
The Boneless Version From the South Carolina Swamps
Best side dish, besides beer, when your cookin' a hog out in the yard.
1) 1 1/2 lb. chicken whole or parts.
1) lb. beef smoked sausage, sliced
3 cups uncooked rice (any style)
3 med. / 2 lrg. Onions diced
3-4 cloves garlic, chopped
many, many beers. Ice cold.
Cover chicken with water and boil until very well done. You need the meat falling off the bone so it is easier to work with. Remove bones and unwanted bits. save the meat (obviously).
You are going to use the chicken stock to cook your rice so save it! Work with it!
You can add few stalks of celery and/or carrot to the chicken boil to add more flavor but it does not need this. I only add things to the boil when I save extra chicken water for soup stock.
In a large pot put cut up sausage, and the rest of the ingredients. This is a very good time to add spices of choice. If your not feeding kids throw in some fresh hot pepper, maybe some fresh herbs, express yourself. Try to work WITH the smoke flavor of the sausage.
Fry it all until onions are clear.
Add the chicken meat to the pot. Stir it all up and remove to heat.
Use the stock from your chicken boil to cook rice per directions. Add it to the pot and stir it all up.
Eat it. Big giant bowls of munchie crushin' South Carolina styled party food.
Smoked bacon adds a good even smokier flavor.
Extra chicken livers and/or ground pork sausage. This is a Louisiana stlyled "dirty rice" twist.
My vegetarian friends just get handed the keys to the garden/canned veggie section.
This stuff is so far from vegan that if a vegetarian stands down wind from it they get a whole week of guilt-ridden "meat" dreams.
I make this just about every football day. It provides the base one needs when drinking on the 12 oz. football treadmill.
|By Lichen (Lichen) on Friday, November 09, 2001 - 02:38 pm:|
I have a cousin who likes to dump an entire bottle of ranch dressing in a bowl, then uses a carton or saltines to scoop it up with. I'm afraid I got angry at him for this after about the fifth bottle of dressing....I told him to buy his own after that
|By Patrick (Valence) on Friday, November 09, 2001 - 09:25 pm:|
I can feel the nausea comming on after just reading that last post....