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RE: The Recipe Channel - 6/20/2006 5:33:15 PM

maybemaybenot

Posts: 2817
Joined: 9/22/2005
Status: offline

Marinated Tomatoes

this is best used with fresh summer tomatoes, but in off season cluster vine tomatoes work well too. You can use cherry tomatoes also but you need to half them. In place of three tomatoes use about 2 Cups of 1/2 cherry tomatoes

3 med. tomatoes of your choice, cut into wedges
1/3 C Virgin Olive oil
1/8 tsp oregano
1 tsp garlic powder
1/8 tsp pasley flakes
1/2 tsp onion powder
a few " dashes" of celery salt

Mix Olive oil and herbs together. Put tomatoes in a tupperware style bowl and pour Olive oil and herbs over tomatoes. Stir. Place in fridge for at least 3 hours. Stir and spoon/baste olive oil mixture over tomatoes every so often. You can never do it too often.
Serve cold.

You can also use fresh herbs if you have an herb garden

mbmbn

_____________________________

Tolerance of evil is suicide.- NYC Firefighter

When tolerance is not reciprocated, tolerance becomes surrender.

(in reply to kisshou)

Post #: 41

RE: The Recipe Channel - 6/20/2006 7:47:58 PM

Reflectivesoul

Posts: 1777
Joined: 4/25/2006
Status: offline

Julia,

Its really good, so He'll probably like it. I dont know how many times I have taken these to parties or serves them at home and funny they are always the first thing that we run out of lol.

I have found too that if you like a little extra flavor you can marinate the shrimp or even grilling it adds to the flavors.

fair warning the rice papers are a pain in the ass lol so you really need to buy lots of extras till you get good with not tearing them up lol.

Its also really good on the carbs too... which as most know with me being diabetic I have to watch....

I'll check and see what other really good shrimp recipies I have.... I know I have a good one for shrimp chow mein around here somewhere, but I serve it with cauliflower bits instead of rice ( less carbs but not less on texture and flavor)

For anyone else that needs or likes low carb stuffs lemme know, I have a membership where I get diabetic cookbooks which are filled with all kinds of good stuff.

_____________________________

ooooo..I bet THATS gonna leave a mark!!!!

Equal opportunity pisser on-er ... heh..

Gimme some crayons, I want color and I want it now DAMNIT!

(in reply to juliaoceania)

Post #: 42

RE: The Recipe Channel - 7/6/2007 4:20:49 PM

Sinergy

Posts: 9383
Joined: 4/26/2004
Status: offline

Im not sure what to call this, but it seems to render most people stunned and unable to focus.

Take about a cup of semi-sweet chocolate, about 1/4 cup of brown sugar, a cube of butter, and some cream. Melt it all together, stirring, avoid burning it.

After it is melted, add 1/4 cup of chambord.

Put fresh strawberries, rasberries, blueberries, blackberries, bananas, apples, whatever., into small muffin cups.

Pour chocolate on top.

Pop in the fridge.

After a while, dust it with some powdered sugar.

When it is all cool, take one out and enjoy!

There should be a law.

Sinergy

_____________________________

"There is a fine line between clever and stupid"
David St. Hubbins "This Is Spinal Tap"

"Every so often you let a word or phrase out and you want to catch it and bring it back. You cant do that, it is gone, gone forever." J. Danforth Quayle

(in reply to Sinergy)

Post #: 43

RE: The Recipe Channel - 7/7/2007 3:25:50 AM

SDFemDom4cuck

Posts: 2809
Joined: 5/23/2005
From: P'burgh PA
Status: offline

How could you do this? I thought that you cared. Perhaps I was simply being foolish but I really thought that you did. I've been so good. I've resisted chocolate successfully for weeks. I think I'm going to cry.

I just picked up fresh raspberries from Henry's today. (Chocolate and raspberries are my kryptonite.) I have all the ingredients needed in the pantry. I damn well know that there's two very large bags of semi sweet morsels buried deep deep down in the freezer from my English Toffee making.

It calls to me occasionally to let me know it's still in there. Waiting. Biding its time. I've told it to stop several times but it still persists. Many might not realize it...but chocolate is fully capable of stalking. Unfortunately, it's virtually impossible to take out a restraining order against a 5 lb bag of Ghirardelli. Trust me, I've tried. The judge will only laugh at you. That fucking chocolate paid him off, I know it did.

While, I can understand why the chocolate is doing this. (It was good while it lasted and I'm truly difficult to forget.) What I can't quite understand, what truly hurts me the most Sinergy, is that you are working in concert with it. You are allowing it to use you to get to Me. Dear god man...I think you've been kicked in the head one too many times. Stop plotting behind My back with My chocolate. Don't even try to deny it. I know it's true. You're dead to me Sinergy. Dead.

PS. How much butter is considered a cube exactly? How much cream?

English Toffee

Yes, I know that technically it's a jelly roll pan because it has raised sides and a cookie sheet does not.. you need the pan with the raised sides. It's a family recipe and she's always called it a cookie sheet pan.

Cookie sheet pan
Candy Thermometer
Heavy pan (non stick works best and eases clean up)

1 lb butter + extra to butter cookie sheet pan
2.5 cups sugar
1 cup water
1/4 cup white corn syrup
2 cups finely chopped nuts (my favorite part heee)
16 oz of good chocolate

Butter (do not use anything but butter) a cookie sheet pan, pulse chocolate into small chunks then pulse nuts until fine separately in processor. Cover cookie sheet with a layer of nuts then a layer of the chocolate and set aside. you will use about half the nuts and half the chocolate for this first layer.

Combine butter, sugar, water, and syrup in a heavy pan and bring to a boil. Stir continuously. Cook until mixture reaches hard ball stage (280* F.)

Pour immediately onto the prepared cookie sheet carefully so that it does not splash. Cover mixture with remaining chocolate and then nuts.

(The liquid toffee is very very hot. The pan will be very very heavy. Do not drop the pan! This stuff is like molten lava. Don't even think of substituting this for wax play. It leaves nasty burns)

Allow to cool. To speed this up you can pop it into the freezer.

Now comes the fun part.

Pop the cooled toffee out of the cookie sheet and place it into a plastic bag. Make sure the bag is sealed completely closed. Take it out to the garage, or any cement floor, and drop/smash repeatedly onto the floor to break up toffee into bite size chunks. I've also used a small (3 lb) rubber mallet on it to break up as well. Great for when you're pissed off and there isn't a masochist nearby.

At Christmas I make about 20 pans and do much larger batches. I think I've cut it down to make an individual batch that should give you around 24 pieces. Trust me, that isn't enough. Make a second pan and hide it somewhere only you know about. You'll thank me later.

PPS. You're still dead to Me.

edited to add the PPS.

< Message edited by SDFemDom4cuck -- 7/7/2007 3:28:38 AM >

_____________________________

Ms Jo

She dealt her pretty words like Blades -
How glittering they shone -
And every One unbared a Nerve
Or wantoned with a Bone -

I want a sensitive man - one who'll cry when I hit him.

(in reply to Sinergy)

Post #: 44

RE: The Recipe Channel - 7/7/2007 4:51:53 AM

cuddleheart50

Posts: 9718
Joined: 2/20/2006
From: Kentucky
Status: offline

Light Key Lime Pie

Grahm Cracker Crust
1 small bowl of cool whip
1 small can of frozen limeade
1 large sugar free instant vanilla pudding
2 cups of skimmed milk
20 drops of green food coloring

In a large bowl, mix sugar free instant pudding and 2 cups of skimmed milk until smooth. Add one can of limeade and continue mixing. Add thawed cool whip and 20 drops of green food coloring. Mix until smooth. Pour into a graham cracker crust and chill to set. Can be eaten in about 1 hour but is best if refrigerated over night.

_____________________________

Dance like no one is watching,
Sing like no one is listening.
Love like you've never been hurt
and live like it's heaven on Earth.

(in reply to ModeratorOne)

Post #: 45

RE: The Recipe Channel - 7/7/2007 5:39:16 AM

cuddleheart50

Posts: 9718
Joined: 2/20/2006
From: Kentucky
Status: offline

Pork Chops with Apples, Sweet Potatoes and Kraut

2 tablespoons vegetable oil
4 boneless pork chops, about 1/2 to 3/4 thick
2 or 3 medium sweet potatoes, peeled and sliced 1 inch thick
1 medium onion, sliced thin
2 apples, peeled and sliced thick
2 tablespoons brown sugar
1 tablespoon cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon each salt and pepper( or to taste)
16 oz. can Sauerkraut, drained

Heat oil in skillet and brown pork chops on both sides, set aside.
Arrange sweet potatoes slices in bottom of greased crock pot. Add onion and apple slices.
Sprinkle with brown sugar, cinnamon, nutmeg, salt and pepper. Place pork chops on top of apples. Add Sauerkraut.
Cover and cook on low for 6 hours.

< Message edited by cuddleheart50 -- 7/7/2007 5:42:49 AM >

_____________________________

Dance like no one is watching,
Sing like no one is listening.
Love like you've never been hurt
and live like it's heaven on Earth.

(in reply to cuddleheart50)

Post #: 46

RE: The Recipe Channel - 7/7/2007 9:42:00 AM

Sinergy

Posts: 9383
Joined: 4/26/2004
Status: offline

quote:

ORIGINAL: SDFemDom4cuck

How could you do this? I thought that you cared. Perhaps I was simply being foolish but I really thought that you did.

It really is a feeble attempt to get you to drive up to Smell-A and visit.

quote:

PPS. You're still dead to Me.

edited to add the PPS.

I should stop making desserts. The cost to society is too high.

Sinergy

_____________________________

"There is a fine line between clever and stupid"
David St. Hubbins "This Is Spinal Tap"

"Every so often you let a word or phrase out and you want to catch it and bring it back. You cant do that, it is gone, gone forever." J. Danforth Quayle

(in reply to SDFemDom4cuck)

Post #: 47

RE: The Recipe Channel - 7/7/2007 11:58:11 AM

SDFemDom4cuck

Posts: 2809
Joined: 5/23/2005
From: P'burgh PA
Status: offline

quote:

ORIGINAL: Sinergy

quote:

ORIGINAL: SDFemDom4cuck

How could you do this? I thought that you cared. Perhaps I was simply being foolish but I really thought that you did.

It really is a feeble attempt to get you to drive up to Smell-A and visit.

quote:

PPS. You're still dead to Me.

edited to add the PPS.

I should stop making desserts. The cost to society is too high.

Sinergy

I'll be doing so 5 days a week starting on Monday and continuing to do so for the next 4 months. My internship is just outside of LA. Dinner? Coffee? Let me know on the other side and we'll figure something out. I would love to meet you and the lovely Juliaoceania.

PS...OK, I broke down and made the damn things. Little chunks of heaven. I've dubbed them Little Gobs o' Heaven technically. You're no longer dead to me...I'm still hurt that you conspired with My chocolate behind my back but I forgive you. Thus we learn of the magical powers of chocolate and raspberries. I went with a cube of butter as 2T and some cream as a glug.

To counteract the sinfulness I'm going to post my low carb meatloaf.

Low Carb Meatloaf 4 servings at 3 carbs each.

1 lb ground chuck
1 cup pork rinds (I use the spicy ones)
1 egg
1/2 cup heavy cream
2 Tbsp. Worchestershite Sauce
1 cup shredded or chunk cheese (I use a monterey or pepper jack)
salt and pepper to taste.

Grind the pork rinds until fine. Combine all ingredients and mix together. (I like to use the chunk cheese and cube it to about a dice size.) Shape into a loaf and place in a loaf pan. I make a little rack of celery for it to rest on so the fat drains away.

Either microwave on high for 14 minutes or bake in the oven until it reaches 150* internally. I brush it with a low carb BBQ sauce and pepper sauce combination during the last 10 min of cooking time. Like all meatloaf...even better the next day. I make this probably 2x a year when I get my meatloaf jones going.

I've also done this with 3/4 lb chuck and 1/4 pound hot italian sausage.

_____________________________

Ms Jo

She dealt her pretty words like Blades -
How glittering they shone -
And every One unbared a Nerve
Or wantoned with a Bone -

I want a sensitive man - one who'll cry when I hit him.

(in reply to Sinergy)

Post #: 48

RE: The Recipe Channel - 7/7/2007 1:33:52 PM

thornhappy

Posts: 8596
Joined: 12/16/2006
Status: offline

quote:

ORIGINAL: Sinergy

Hello,

I will post the cheesecake recipe when I get around to pulling it out and making it tomorrow. But in the interim I wanted to post a couple I have done recently. The following amounts are not exact because I tend to cook by taste and smell and not by specifics.

Melt Yer Face Chili

1 pound boneless stewing beef
1 pound pork shoulder
Oil
1-2 tbsp garlic (crushed)
1/4 tsp nutmeg

Brown this stuff over low heat.

In the crock pot, add the following.

Some oil
More garlic
1 Red onion, cut up.
touch of cinnamon
touch of nutmeg
2 tbsp of chili powder
All of the following chopped up. They all have slightly different flavors all of which blend to be something sublime.
1-2 habaneros
2-4 jalapenos
2-4 anaheims
2-4 bell peppers
2-4 thai red peppers
2-4 any other peppers you find
Can or two of stewing tomatoes
Can of tomato paste
1-2 cups of cooking sherry (dry)
3-4 fresh tomatoes, cubed.

Add the browned meat. Cup or two of various types of beans. I tend to prefer kidney and black, but other types add different things to it.

I cook it in a crock pot for a day or two. May add water if it starts to dry out. A few hours before I am done cooking it I will add a couple of tablespoons of corn flour to thicken it. Smell it and/or taste it while it is cooking, think about the flavor, add other things to change it. I sometimes throw in a half cup of Jack Daniels, more garlic, other spices like basil or oregano I have lying around, etc.

Serve over crushed tortilla chips with cheese melted on top, and with sour cream.

Goes well with a nice Australian merlot.

Enjoy :)

Sinergy

Heretic! Beans, I say, he's got BEANS in the chile! Tarnation, son, beans are only to be on the side, as fixin's!
[/soapbox]
I'm growing habaneros and a pepper described as "short green HOT" at the local nursery. Gonna give this a try, except the beans.

thornhappy, who's never met a bean she's liked

(in reply to Sinergy)

Post #: 49

RE: The Recipe Channel - 7/7/2007 3:30:58 PM

Griswold

Posts: 2739
Joined: 2/12/2007
Status: offline

(There's an entire channel devoted to recipes?)

(in reply to Sinergy)

Post #: 50

RE: The Recipe Channel - 7/7/2007 3:59:37 PM

Sinergy

Posts: 9383
Joined: 4/26/2004
Status: offline

quote:

ORIGINAL: Griswold

(There's an entire channel devoted to recipes?)

(Yes)

On a related note, I made the following the other day.

Chicken Chili

Throw in a bunch of cut up chicken, I use boneless breast meat cubed, a cut up onion, garlic, in olive oil.

Let it all brown and stuff.

Throw in beans if you want, although I have been accused of heresy for suggesting it.

Throw in a bunch of cut up peppers from bell, anaheim, pasilla, red thai, jalapeno and/or habanero

Add 2 tsp of cumin and 1 tsp of coriander. Salt and pepper

Can or two of stewed tomatos

I cook mine for a couple of hours in a cast iron dutch oven at 350.

Serve with sour cream, cheese, and eat with tortilla chips.

Sinergy

_____________________________

"There is a fine line between clever and stupid"
David St. Hubbins "This Is Spinal Tap"

"Every so often you let a word or phrase out and you want to catch it and bring it back. You cant do that, it is gone, gone forever." J. Danforth Quayle

(in reply to Griswold)

Post #: 51

RE: The Recipe Channel - 7/8/2007 10:19:11 AM

thornhappy

Posts: 8596
Joined: 12/16/2006
Status: offline

I like the dutch oven trick.

(in reply to Sinergy)

Post #: 52

RE: The Recipe Channel - 7/8/2007 1:51:22 PM

LeMis

Posts: 9255
Joined: 9/24/2005
From: Florida
Status: offline

Crustless Pizza

Brown 1lb ground beef and 1 lb hot bulk italian sausage and drain.
In a 2 qt (deep) casserole dish layer half the ground beef/sausage mix on the bottom.
Add half a med sized can of tomato sauce, layer 1/2 of whatever pizza toppings you like.
Top with a layer of mozzarella cheese.
Begin again..ground meat mix, sauce, pizza toppings and end up with the cheese layer.
Bake at 350 for 20 min or until the cheese is gooey.

_____________________________

Make a mental note . . . oh, I see you're out of paper!
Make somebody happy. Mind your own business.

Better to remain silent and be thought a fool than to speak out and remove all doubt. — Lincoln

(in reply to thornhappy)

Post #: 53

RE: The Recipe Channel - 7/8/2007 2:00:01 PM

DrkJourney

Posts: 1917
Joined: 5/6/2007
Status: offline

oh great, now I'm starving

_____________________________

...Look into my eyes and I'll own you....

(in reply to LeMis)

Post #: 54

RE: The Recipe Channel - 7/8/2007 2:34:36 PM

CrimsonMoan

Posts: 2652
Joined: 10/31/2006
From: Portland, Me via Las Vegas Nv
Status: offline

For those who appreciate Soul Food

Grandma's Sunday Dinner

2-3 bunches of Collard Greens and Mustard Greens
One head on green cabbage
3-4 smork ham hocks
one cup of sliced jalepenos fresh or otherwise
cooking oil - grnadmother uses used oil saved from frying chicken and hot water corn bread
Season Salt to taste.

In a large stock fill about 2/3rd with water add jalepenos hamhocks, oil and season salt, simmer until hocks are tender. In the mean time wash and pick greans and cut in the small pieces if you feel like it. Grandma doesn't. Add to pot once hocks are tender Cover and cook on medium high temperature add water to cover top of greens. Halfway through add slice cabbage and lower heat to medium.

Grandma's Fried Chicken
two whole chickens or two family packages of pre cut chicken.
Season Salt
Garlic Powder
Black Pepper
Hot Sauce - no particular brand
Flour
plastic grocery store bag
If using Whole chickens cut into two breast legs thighs and wings and the back if you like that part. Gizzards can be tossed or cooked, again if you like them

Season chicken with everythign including the hot suace . We do in all in the sink to save on clean up.

Add two cup of flour to the grocery bag and the seasoning except the hot suace. mix around and then add the pieces of chicken and coat with flour.

on the stove heat a medium to large size frying pan if not using a deep fryier with about one and half to two inches of oil. Once oil is hot add chicken and cook until golden brown. drain on paper towels.

Hot Water Corn Bread

Two cups of each - White and Yellow corn meal

Add boiling water to the mixture and stir until the consitancy thicker than bread dough. If making with fried chicken use the same pan.

have a small trickle of water running from the faucet. Warm not hot or cold. Spoon a medium amount of the corn bread batter into your hand and under the water shape the mix into an oval shape. Add to oil and cook. Repeat until all the mixture is used. corn on each side until both are golden brown or slightly darker. Drain on paper towels.

This is a typical sunday dinner at my grandmothers mind you thi all lasts until about tuesday maybe wednsday. smother steak and onions recipe to follow

(in reply to ModeratorOne)

Post #: 55

RE: The Recipe Channel - 7/8/2007 2:43:08 PM

CrimsonMoan

Posts: 2652
Joined: 10/31/2006
From: Portland, Me via Las Vegas Nv
Status: offline

my personal favorite and the favorite of my family and the ladies and men and the clark county school bus yards.

Kristina's Chocolate Death

One box Devil's Food Cake
Typical box cake ingredients.
One bottle of hershey's chocolate syrup
One tub of milk chocolate frosting
one bag of chcoolate chips or sprinkles.

prepare cake according to box directions but add half the bottle of syrup to the batter and combine well
Add rest to the frosting and miz well until unfirom.
Pull both cake pans out and let cool. once cooled place bottom layer topside down onto cake round or plate. cover with not to thick layer of frosting cover with sprinkles or chips and then add second layer. frost and add remaining chips or spinkles. Set in fridge for about 15 minutes and then serve or transport

(in reply to CrimsonMoan)

Post #: 56

RE: The Recipe Channel - 7/8/2007 2:49:01 PM

CrimsonMoan

Posts: 2652
Joined: 10/31/2006
From: Portland, Me via Las Vegas Nv
Status: offline

Mama's Peach cobbler

Now this i am going from memory the last time my mother made this was a yea before she died in 2003.

two large cans of peachs
one and half cups of sugar
two tsbps of cinnomin
pre made pie crust - cut into strips
pinch of nut meg
vanilla to taste
large square or rectangle pyrex glass pan

in medium sauce pan combine sugar vanilla peach syrup nutmeg and cook until bubbling. add peaches for two minutes and the remove from heat

in bake pan add premade pic crust cut into strips.

add all of peach mixture. cover with remaining strips of crust dough sprinle with sugar and cinnomin. cook at 300 until crust is brown. Let cool for a few minutes and then dig in

(in reply to CrimsonMoan)

Post #: 57

RE: The Recipe Channel - 7/8/2007 2:57:18 PM

CrimsonMoan

Posts: 2652
Joined: 10/31/2006
From: Portland, Me via Las Vegas Nv
Status: offline

My Hawt Damn Chili

3-4 lbs of ground beef or ground chuck
2 lbs of boneless stew meat cut into small chunks
one large can of tomato sauce
one large can of tomato paste
black pepper
chayene pepper
galric powder
season salt
Hot sauce -franks half a cup
two sliced jalepenos
one slice habenero
two plabano chilies
one medium sized onions, white red or yellow
two bell peppers one green one red
shot of tequelia - good stuff only
cooking oil

season and brown meat drain and set aside.
cut all veggies in to small pieces and sautee in hot oil, set aside
In large pot combine all other ingredients except the shot of tequilia and simmer for about 20 minutes. add meat and veggies turn heat down to low and cook for about 2 hours.
After two hours taste, take half of the shot, drink and then add the rest to the pot and then simmer for another 10 minutes.

in the ten minutes grab chili add ons chesse, bread chips etc. i prefer mine in a bowl with two slices of wheat bread or over chips with chesse and more hot sauce and sliced jalepenos for soem really good nachos.

(in reply to CrimsonMoan)

Post #: 58

RE: The Recipe Channel - 7/8/2007 2:59:35 PM

Rumtiger

Posts: 2634
Joined: 3/4/2006
From: Vegas
Status: offline

Tiger's Babykiller Chili

Start with homeade chili powder, 3 each of Anchos, Cascabels and Arbols all chopped up along with 2 tblsp of whole cumin. Get rid of the seeds!
Roast that in a pan real quick until you start to choke when you get close.
Now put this in a blender and add a couple teaspoons of Garlic Powder and about half that of both paprika and oregano, now blend until it's powder, just keep in mind that you got powdered pepper spray so let the stuff settle first before messing around with it.

Now onto the chili

- All the Veal and Lamb you can get your hands on, at least 2 to 2.5 pounds worth, otherwise it wont be babykiller.
- any other redmeat you can get your hands on, dont get picky, beefs alright but in this case pork counts as red meat too.
- Chipotle Chilies in adobo sauce, little buck cans, this is where a shitload (literally for some gringos, Texans dont count of course) of the heat comes from.
-One of those huge jars of salsa, go for the hot stuff, maybe around 40 ounces? You might have to use two regular jars if you have a normal supermarket, the more of this stuff the better!
- one can of tomato paste
-one bottle of beer, dont get cheap and buy light beer, but dont go crazy and buy dark beer either, its good for drinking but shitty for cooking. I prefer an ale myself. Might need a bottles and a half if you want things a little looser.
- White corn tortilla chips, I like using resturant style tostitos myself, for a little something extra go for the chile and lime flavored kind, yum!
- another tablespoon of cumin
- that chili powder you just made a mess of the kitchen making. (you mace yourself? I told you to let it settle first!)

Either crockpot or big ass pot or hell even dutch oven whatever, long as it's nonstick you'll be happy, cube into big chunks and brown all meat with a little salt and oil, do not cook it all the way! you just want an outer brown skin and still raw on the inside.

Take all the meat out and save it in a seperate container. Now see all that brown crud on the bottom on the pot you where just using? get your beer and pour it right on the stuff and use a spoon or whisk or the kid next door's hand* and "scrub" around the bottom to get all that crud up into the beer.

Now that deglazing is done you have a nice liquid base, time to add everything else in. The cumin, the paste, all the salsa (no! none for snacking damnit! I dont care what your dom says!), the powder..I'd say maybe 2 tablespoons, 2-3 of the adobo chipotles..rememebr to cut em up first and get as many seeds out...and yes I know they smell funny, just do what you can and put em in and dont get any stems in...and chuck in about a small spoonful of the adobo stuff from the can as well just dont go daredevil, you do not fuck around with that stuff! (once again, Texans are exempt)

Add in about 3 HUGE handfuls of chips and then add the meat in after the chips, otherwise it'll be a bitch and a half trying to integrate all the starch in.

Now let the whole thing simmer and cook while you go off and eat another meal seeing as it needs at least 6 hours to be ready, longer the better if you got a crock pot, if you got a ducth oven I hear its good if you but the whole thing in an oven at 350 degrees and let it cook in there.

When its done, break out the sour cream (you will need it) and make sure you got extra toilet paper, also try to find some chilled rice pudding or some vanilla ice cream, another trick to help cool your mouth, as for your ass...sorry. (Texas rule still applies)

I personally prefer topping it with the required cream and a couple lime wedges to squeeze in and with a glass of cheap Lambrusco, yeah I know, but trust me with this dish, your gonna want the sugar water.

*The little bastard was throwing rocks up into my gutters, what would you do?

< Message edited by Rumtiger -- 7/8/2007 3:00:43 PM >

_____________________________

Fuck the Pandas!
-Moi

Mmm, I love me some kickboxers, you know why? Cause ya'll cant take a punch!
- Quentin Tarantino.

If they cant take a joke, fuck em.
-Tucker Max

(in reply to DrkJourney)

Post #: 59

RE: The Recipe Channel - 7/8/2007 3:04:04 PM

Rumtiger

Posts: 2634
Joined: 3/4/2006
From: Vegas
Status: offline

And by the way, nobody gets my sunday gravy recipie, only between me, my mom and my children should I ever have em.

_____________________________

Fuck the Pandas!
-Moi

Mmm, I love me some kickboxers, you know why? Cause ya'll cant take a punch!
- Quentin Tarantino.

If they cant take a joke, fuck em.
-Tucker Max

(in reply to Rumtiger)

Post #: 60

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