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November 20th, 2007 | #1 |
Senior Member
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#1 Recipes Thread: What's for dinner? Post your Recipe and pics here!
My Spin on:
Shepherd's Pie 1lb ground beef cooked with minced garlic 1 can of green beans 1 can tomato soup Fresh mushrooms Carrots Chopped Up Half White Onion Chopped up Potatoes Cheese Sour Cream Milk salt and pepper Cook the Hamburger skillet and set aside. Put your carrots, onions, and mushrooms in the skillet with a tab of butter until carrots are somewhat soft but still crunchy, add green beans and hamburger back, then add the can of tomato soup. Stir and season to your liking... Then put into a casserole dish.. All the while have a pot of cut up potatoes boiling and when they are cooked through, mash em up and add a bit of milk, sour cream, and cheese. Put the mashed taters on top of the hamburger mixture and bake at 350 for 20-30 min. until juice starts to bubble up on sides of dish.. Easy, tasty dish, and it heats up well for leftovers! I add Hot Wing Sauce(Hooter's) on the side for those who like to kick it up a notch... |
November 20th, 2007 | #2 |
Smart Ass White Boy
Join Date: Jul 2005
Posts: 2,137
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ok, ok, let me get my camera out, I will take a shot of my left overs :P
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'My country is changing all around me. This is not the country that my forefathers built. It must be because those brown-skinned people are coming in and destroying it.' - Mark Potok the racist VNN: for entertainment purposes only. |
November 20th, 2007 | #3 |
This Is Executor
Join Date: Dec 2006
Location: The Natural State
Posts: 1,441
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Nice fingers.
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The world doesn't change; its laws are eternal. --- Adolf Hitler You have to become a terrible thought... you have to become an idea. |
November 20th, 2007 | #4 |
Senior Member
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Slow Cooker
POT ROAST One Rump Roast One can of Campbell's French Onion Soup 2 Cups of water Carrots Mushrooms Half of One White Onion Garlic Small Red (New) Potatoes Salt and Pepper/Spices Put it all in your slow cooker.. I start with liquids first then mushrooms and onions, then I put the roast in, carrots and potatoes on top... Cook On high for 6 hours (depending on your slow cooker) Or on low all day while you're at work ........ Great for a Sunday Night Meal! Fall is here and so will be winter.. Go buy some fresh flowers, cut and arrange them for a lovely and inviting centerpiece on your diningroom table! Last edited by SSanguine; November 20th, 2007 at 01:17 AM. |
November 20th, 2007 | #6 |
Smart Ass White Boy
Join Date: Jul 2005
Posts: 2,137
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Roast Beef I used a 4.5lb rib eye roast (on sale) about 6 drops sesame seed oil on each side. Massage it in, dont forget the ends. about a pinch of Mediterranean sea salt (course) on each side, massage that in, dont forget the ends Liberal amount of fresh cracked pepper. Pretty course. Cooked at 325 for about 3.5 hrs (until about 130-140 in the center) Remove meat, set in a different dish, cover with foil to keep warm. it will continue cooking the center Cut about 2-2.5 lbs of good potatoes into bite size peices (do this before taking meat out) About 1 medium size onion (sweet) into 1/8ths Shallots work good too. 1lb baby carrots 4 or 5 cloves garlic rough chopped 1 sprig fresh rosemary, cut into small enough pieces to distribute, large enough to remove later. deglaze the dish you cooked the meat in with good beer, whiskey or wine. Do not add more than a few teaspoons as you will make your veggies soggy. If you wish to make gravy from scratch (is there any other way) reserve some of the drippings before deglazing. You can also ask your butcher for a little extra fat with the roast for extra drippings. Add potatoes, garlic, onion and rosemary, 2 pinches or so of salt, some pepper of desired. Add carrots. bake at 425 for 20-25. use this time to prep anything else, salad, set table clean up, etc.. dont cut meat until just before you are ready to serve or it will dry out and/or cool off. Cooking is a hobby for me, I love good food and I have found doing it myself is a great way to get it. I dont measure, unless I'm baking so everything is adjustable to taste. Pic was taken just now of my leftovers, always looks better when fresh so forgive me.
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'My country is changing all around me. This is not the country that my forefathers built. It must be because those brown-skinned people are coming in and destroying it.' - Mark Potok the racist VNN: for entertainment purposes only. Last edited by TwistedCross; November 20th, 2007 at 01:34 AM. |
November 20th, 2007 | #8 |
Smart Ass White Boy
Join Date: Jul 2005
Posts: 2,137
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About 3.25lb I think. It was a good deal. Its the same cut that rib eye steaks are from, this is really just one big rib eye steak not cut up yet. I got the smallest one they had as it was a last minute idea. You can see how much is left over.
I like fattier cuts of meat for roasts. Fat is flavor. As to posting recipes, I can do it all day long, but I cook by feel, each onion or clove of garlic is different. I go from simple chicken sandwiches to homemade ravioli or beef wellington. Whatever feels right, time permitting.
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'My country is changing all around me. This is not the country that my forefathers built. It must be because those brown-skinned people are coming in and destroying it.' - Mark Potok the racist VNN: for entertainment purposes only. |
November 20th, 2007 | #10 |
Smart Ass White Boy
Join Date: Jul 2005
Posts: 2,137
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Hell, give me an idea... what kind of food? Italian? Mexicoon? asian? Simple, fast?
OK, an idea came to me. Pork Chops Good bone in pork lion chops 1/2-1 inch thick apple sauce apple juice dry white wine garlic shallot fresh rosemary at least 6 hrs to soak rough chop up an entire bulb of garlic and 2 shallots mix about 1/4 cup applesauce and 3/4 ish cup apple juice in a pyrex large enough to hold 4 chops, add some salt/pepper to the mix and a pinch of chopped rosemary dump iall the liquid in the pyrex add about 3/4 of the chopped garlic and shallots, place the chops on those so they stay off the bottom. add wine till about 1/2 chop is covered stir it all up add rosemary on top of the chop (I use a small sprig so I can take it off before cooking, usually bruising for flavor release) add more pepper and remaining shallots and garlic to the chop and a light spread of applesauce over it all. cover and fridge for at least 6hrs, if you go to long the meat soaks up all that apple and rosemary flavor not leaving enough meat flavor. Grill those SOBs and enjoy.
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'My country is changing all around me. This is not the country that my forefathers built. It must be because those brown-skinned people are coming in and destroying it.' - Mark Potok the racist VNN: for entertainment purposes only. |
November 20th, 2007 | #11 |
...
Join Date: Apr 2004
Posts: 9,744
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whats for dinner?
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November 20th, 2007 | #12 |
Smart Ass White Boy
Join Date: Jul 2005
Posts: 2,137
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Varg, I dont think I want to know what that is.
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'My country is changing all around me. This is not the country that my forefathers built. It must be because those brown-skinned people are coming in and destroying it.' - Mark Potok the racist VNN: for entertainment purposes only. |
November 20th, 2007 | #14 |
Senior Member
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I could have swore that I made the Subject to this thread very easy to understand for everyone. Food recipes and pics of FOOD. Cook something take a pic of it, I don't care care if it's a plate with a squirt of mustard of kethup (in varg's case).
Not being rude, if you wanna post Maggie's ribs pics, go right on ahead, but if you're interested in promoting Missouri and the STL Arch with those ginormous pictures, put them in your own thread, eh? I'm interested in getting some recipes and sharing some here, hopefully do too. |
November 21st, 2007 | #15 | |
Banned
Join Date: Dec 2003
Location: TriState
Posts: 7,208
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mmm, ok
Quote:
Missouri is a nice place, especially the central part near Jeff City and Columbia. Actually, I'm very interested in the wineries and the varietals grown out there in the limestoney soil. As for STL, aside from the generic cookiecutter 'burbs west of St Louis along I70 the area is chockfull of the same shiftyazz nigger I left behind on the East Coast, and now surprisingly ...mexicans. I leased a house in Lake Saint Louis for a year yesterday to live in when I'm in the area, I'm sick of hotels and such. You know the feeling ... Next time I'm at Maggie O'Briens I'll take a pic of the Saint Louis style ribs and post it here for y'all. Well, its off to Chicago to see my sis' new twins and then Cali for Thanksgiving with some new friends ...I might post pics of this Left Coast T-day feast here too if you dont mind ... Out with the old, in with the new hahaha! Cheers |
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November 21st, 2007 | #16 |
Banned
Join Date: Jul 2007
Location: Right Here
Posts: 1,798
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Killer Hamburgers
bought a brisket and had it ground into hamburger meat made 2 10ozpatties w/diced onions mixed in; some garlic;sea salt; ground black pepper; throw em on a small grill on my patio over mesquite wood; when done it yielded a huge 8oz pattie dripping juices; use large seseme seed buns w/ lettuce/tomato and a little relish; makes a burger that has to be held with 2 hands ;mmmm,mmmm good
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November 24th, 2007 | #17 |
Smart Ass White Boy
Join Date: Jul 2005
Posts: 2,137
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I finished off the huge amount of left over roast beef tonight. Here is how I did it...
Sliced into thin strips, I dropped it into a hot pan with a little butter. Added some pepper and onions. The onions turned out great after grilling in the small amount of butter and meat juice. On a toasted onion bun I layered the meat, some great Greek Feta cheese, grilled onions and topped it off with more meat to hold it all in. The feta was an afterthought, as I had some laying around but I was really shocked that it tasted as good as it did with the beef and onions. Then again, I was very hungry.
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'My country is changing all around me. This is not the country that my forefathers built. It must be because those brown-skinned people are coming in and destroying it.' - Mark Potok the racist VNN: for entertainment purposes only. |
November 24th, 2007 | #19 |
Smart Ass White Boy
Join Date: Jul 2005
Posts: 2,137
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MMM pig intestine.
Chitterlings (chitterlins) are eaten more frequently in the southern United States. Each year at Dunbarton, Louisiana the famous Chitlin' Cookin' is held in late February or early March. In Mount Airy, North Carolina (famously known as Mayberry) there is an annual chitterling festival. The chitterlings are cooked in several different ways. Also, Yatesville, Georgia holds the annual "Chitlin' Hoedown" each year. "Chitlins" are eaten with more frequency in African American culture, and the South, perhaps due to their heritage as soul food. Other cultures have small intestine recipes, for example as part of the Latin American (and especially Argentinian) mixed grill dish parrillada, they are known as chinchulines and are generally from a calf, though occasionally lamb or kid. The bundled and braided small intestine is called a choto in Uruguay. Think it is sick?? Ever have a sausage with "natural casing"? That would also be intestine. I know I wont eat that chittlin crap.
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'My country is changing all around me. This is not the country that my forefathers built. It must be because those brown-skinned people are coming in and destroying it.' - Mark Potok the racist VNN: for entertainment purposes only. |
November 25th, 2007 | #20 |
Self Bannned
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Oh yes very sick no intestine thank you. Bratwurst is Ok it smells good cooking, I used to eat Eisbein when I was a child it is a pork dish, probably the most unusual thing I have eaten, we still have it every so often , which also smells very good cooking as it is slow cooked w onions and garlic.
I like to cook I would say my best dish is lasagna.
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