Author Topic: Share your favorite recipe  (Read 31863 times)

Offline pb

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Re: Share your favorite recipe
« Reply #40 on: November 06, 2012, 10:14:21 PM »
Fried Spinach.  (best in cast iron) second best pan with just wet with oil. (just wet the pan well. we're not deep frying here.  ;D  )

Frozen chopped Spinach. (nasty with canned.)
 
Do not thaw.
medium heat till oil is hot but not frying.
poor in frozen spinach, onion, salt and pepper and stir in an egg as it cooks.
( the egg pulls the bitter out of greens. Also works well in poke salad or other greens)




Offline Pokey

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Re: Share your favorite recipe
« Reply #41 on: November 06, 2012, 11:16:20 PM »
Too bad my secret Carolina pulled pork is a secret.
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Offline VirginiaJim

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Re: Share your favorite recipe
« Reply #42 on: November 07, 2012, 09:14:16 AM »
Too bad my secret Carolina pulled pork is a secret.

I guess that means another road trip next year..... ;D
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Offline Gumby

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Re: Share your favorite recipe
« Reply #43 on: November 07, 2012, 09:48:39 AM »
Very Simple Boneless Chicken Recipe:

I do this for a family of four.  You can bake, grill, or pan fry. 

1 package boneless skinless chicken breasts soaked in about a half a jar of dill pickle juice.  I let it soak for about 3-4 hours before cooking.  The meat will turn a slight green.  I also usually puncture the meat to get the flavor inside also. 

Pan fry:  Heat skillet with small amount of oil to lube the bottom of the pan.  When heated drop in chicken and our in pickle juice.  Cook.  Eat.

Bake:  Place chicken in tall sided baking dish.  Pour in pickle juice.  Cover with foil.  Bake.  Not sure what temp or how long.  I think I usually do 400 degrees and come back 40 minutes later and it's done.  And with the juice in there and it covered, it won't dry out if you leave it in a little to long.

Grilling:  Pretty self explanatory.  I do pour the pickle juice over the chicken occasionally while on the grill.

I tried this one last night, cause I love dill pickles I even like to drink the juice . I soaked the chicken for a couple hours then threw'm on the Traeger.

Only word I could think of while eating it was 'Interesting'. Not bad, not great, just very interesting.

Offline sherob

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Re: Share your favorite recipe
« Reply #44 on: November 07, 2012, 01:16:20 PM »
Prop 64 past here in CO.. sooooo...  8)

1 Box of brownie mix {pick one that requires oil} (Fudge if you want to sleep soon, any other flavor if you don't).

The brownie mix should call for oil.

Add the weed to the oil in a saucepan and cook on medium-low for 30 mins (trust me the time is worth it).

Strain out weed and use the remaining oil for the recipe.
Follow instructions on the box to make the brownies.

This recipe brought to you by CANBUS...  ;D
Rob
Brighton, CO... missing Texas!

Offline Conrad

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Re: Share your favorite recipe
« Reply #45 on: November 07, 2012, 01:45:23 PM »
Prop 64 past here in CO.. sooooo...  8)

1 Box of brownie mix {pick one that requires oil} (Fudge if you want to sleep soon, any other flavor if you don't).

The brownie mix should call for oil.

Add the weed to the oil in a saucepan and cook on medium-low for 30 mins (trust me the time is worth it).

Strain out weed and use the remaining oil for the recipe.
Follow instructions on the box to make the brownies.

This recipe brought to you by CANBUS...  ;D

I got the munchies from just reading that one! Pass me a Cheeba Chew will ya? A Deca will do me just fine.  8)
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Offline VirginiaJim

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Re: Share your favorite recipe
« Reply #46 on: November 07, 2012, 02:04:22 PM »
I think I'll bookmark the above... ::)   Darn it, Conrad, you beat me to it. >:(
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Offline Conrad

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Re: Share your favorite recipe
« Reply #47 on: November 07, 2012, 02:53:56 PM »
I think I'll bookmark the above... ::)   Darn it, Conrad, you beat me to it. >:(

Hey man, what's wrong with your eyes?    8)
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Offline Cholla

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Re: Share your favorite recipe
« Reply #48 on: November 07, 2012, 02:57:52 PM »
Take rifle of your choice, marinade with application of favorite solvent, CLP, Hoppe's #9, etc.
Add one cartridge of appropriate caliber.
Find suitable Bambi, aim and heat combustion chamber. If done properly Bambi will be done.
Field dress and place in bed of heated truck and deliver to processor.
Wait for call from processor. Viola! Deer sausage!
On way home from processor liberal application of greenbacks for beer, wine, cheese and/or bourbon or allof the above.
Unload items upon return home and enjoy!
Beware the Black Widows...Feared throughout the land!

Offline VirginiaJim

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Re: Share your favorite recipe
« Reply #49 on: November 07, 2012, 04:18:12 PM »
Hey man, what's wrong with your eyes?    8)

I didn't have my glasses on.  Hard to do under the helmet, you know.
« Last Edit: November 07, 2012, 05:01:18 PM by VirginiaJim »
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Offline timsatx

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Re: Share your favorite recipe
« Reply #50 on: November 08, 2012, 06:15:35 AM »
That is one of my most favoritist things. Throw in some Lechon and you got a killer meal.

My mother was from Brazil and this is our traditional family meal. We had it once a week when I was a kid. My wife now makes it for me.


BLACK BEANS

1 Pkg. dry Black Beans/Turtle Beans - pick rocks and dirt out of beans, then rinse.
1 Onion, chopped
2 Tbsp. Garlic, minced
1 Tsp. Celery salt
3 Whole bay leaves
1 Pkg. Smoked Sausage
3 med Smoked Ham Hocks
1 Tsp. Black Pepper
5 cups water

Combine all ingredients in dutch oven. (Heavy aluminum pan works best).
Cook until beans start to boil. Then reduce heat and cover, let simmer
for about 6 hours. Make sure to stir often and check water, add as needed to keep beans covered.
(Sometimes beans soak up too much water and you may need to add more.)
Remove bones and fat from ham hocks when done. Return meat to pan. 

Serve over rice.

Make 'fadafa' by sautéing cornmeal in butter in skillet. Sprinkle over beans and rice.

I like to add some sliced jalapenos. My dad liked to add apple cider vinegar to his.

Offline Conrad

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Re: Share your favorite recipe
« Reply #51 on: November 08, 2012, 08:14:41 AM »
That is one of my most favoritist things. Throw in some Lechon and you got a killer meal.

Good stuff! My wife is making this for my on Sunday.     :)
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Offline Conrad

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Re: Share your favorite recipe
« Reply #52 on: November 11, 2012, 07:54:53 AM »
My wife just got the beans started and the whole house smells of fresh garlic, mmmmmmmm!

Before

[smg id=381]

After

[smg id=382]

[smg id=383]
« Last Edit: November 12, 2012, 04:30:58 AM by Conrad »
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Offline ZG

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Re: Share your favorite recipe
« Reply #53 on: February 06, 2013, 10:43:06 PM »
Bump...
 
I'm hungry and we're in a rut lately with the winter meals.  :(

Offline Rick Hall

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Re: Share your favorite recipe
« Reply #54 on: February 07, 2013, 12:01:02 AM »

I'm hungry and we're in a rut lately with the winter meals.  :(

Red Beans and Rice.

Pound of small red beans, soak couple hours/over night, then in the pressure cooker for 20 minutes at 'low' pressure. Add Tbsp of oil to reduce foaming.

Fry up 4-6 strips bacon til crisp. Do NOT toss the bacon fat out ;)
Saute 1.5 cups mild/sweet onions in bacon grease.
Toss in some meat. A few ounces of Tasso recommended. Coarse chopped ham acceptable.
Crumble bacon, toss in the saute pile.
Add in 3/4-1 cup chopped celery.
Add in a chopped small bell pepper.
Add some chopped fresh parsley (couple Tbsp)
Add in some chopped FRESH thyme, about 1 Tbsp.
Add in some more meat (coarse chopped bulk smoked tube steak is fine), about 1/2 pound.
Find some more sausage in the back of the freezer, coarse chop and add that. About 1/2 lb.
Smoked ham hocks, if you can find them, about four.
Add a dash of cayenne pepper if using bland sausage.
Salt and pepper if so inclined.

Drain beans (if exceptionally wet), add all the crap above into a big pot. Add some chicken stock (~10 cups), set to simmer.
Add a wad of crushed garlic (4-?? cloves).
Float a few mild/sweet bay leaves.
Let simmer for a week. Or a few hours if pressed for time.
Peel meat off ham hocks, chop and reintroduce.

Remove bay leaves.
Mash some of the beans to make a lumpy/creamy poo.

Make some rice. I like Basmatti.

Spoon a dollop of rice on a plate. Add an equal dollop of the bean poo over half of the rice.
Garnish with chopped green onion.
Accompany with corn bread and lots of butter and/or honey.

Rick
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Offline Rhino

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Re: Share your favorite recipe
« Reply #55 on: February 07, 2013, 10:09:40 AM »
Red Beans and Rice.

Pound of small red beans, soak couple hours/over night, then in the pressure cooker for 20 minutes at 'low' pressure. Add Tbsp of oil to reduce foaming.

Fry up 4-6 strips bacon til crisp. Do NOT toss the bacon fat out ;)
Saute 1.5 cups mild/sweet onions in bacon grease.
Toss in some meat. A few ounces of Tasso recommended. Coarse chopped ham acceptable.
Crumble bacon, toss in the saute pile.
Add in 3/4-1 cup chopped celery.
Add in a chopped small bell pepper.
Add some chopped fresh parsley (couple Tbsp)
Add in some chopped FRESH thyme, about 1 Tbsp.
Add in some more meat (coarse chopped bulk smoked tube steak is fine), about 1/2 pound.
Find some more sausage in the back of the freezer, coarse chop and add that. About 1/2 lb.
Smoked ham hocks, if you can find them, about four.
Add a dash of cayenne pepper if using bland sausage.
Salt and pepper if so inclined.

Drain beans (if exceptionally wet), add all the crap above into a big pot. Add some chicken stock (~10 cups), set to simmer.
Add a wad of crushed garlic (4-?? cloves).
Float a few mild/sweet bay leaves.
Let simmer for a week. Or a few hours if pressed for time.
Peel meat off ham hocks, chop and reintroduce.

Remove bay leaves.
Mash some of the beans to make a lumpy/creamy poo.

Make some rice. I like Basmatti.

Spoon a dollop of rice on a plate. Add an equal dollop of the bean poo over half of the rice.
Garnish with chopped green onion.
Accompany with corn bread and lots of butter and/or honey.

Rick

I've had this, yum!

Offline Maille Man

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Re: Share your favorite recipe
« Reply #56 on: February 10, 2013, 05:44:45 PM »
Venison Nagamaki.

Place venison in 9"X9" baking dish.  Completely cover the meat with whole milk.  Cover with plastic wrap and set in the fridge over night. 

Next day, dump the milk.  Butterfly (or pound) the venson to about a half inch thickness.  Marinate the meat in teriyaki and a little fresh ginger for a couple hours.  I don't like going for more than 2 hours - I like to be able to taste the meat through the marinade.

Cut the bulbs off 1 or 2 bunches of scallions (depending on the size of the venson), place on meat and roll the scallions up inside.  Tie the meat so it stays rolled up.

Toss into a 350 degree oven for about 25 minutes.


Offline Gumby

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Re: Share your favorite recipe
« Reply #57 on: May 02, 2013, 09:49:19 AM »
bump

I'm hungry!  :)

Offline MrPepsi

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Re: Share your favorite recipe
« Reply #58 on: May 02, 2013, 09:58:39 AM »
One of our favorites
Turkey Tofu Meatloaf.
Brent Johnson 
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Offline gPink

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Re: Share your favorite recipe
« Reply #59 on: May 02, 2013, 06:40:48 PM »
             Turkey Tofu Meatloaf

That is so wrong.