Posted: 12/21/2004 3:43:08 PM EDT
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ok, in the spirit of the holidays i will share one of the best recipes i have. Ok everyone, this is hands down the *BEST* way to eat beans. Ingredients 1 Large can of Busch's Baked Beans. (ONLY USE BUSH'S) 1 Large Green Pepper (minced) 1 Large Onion (minced) .5-1.0 lb of Sausage (Preferably Neese's) 2/3 Cup of Ketchup 2 Tablespoons of Brown Sugar take your minced green pepper and put it in a pan with a little bit of oil. let it simmer till the green peppers are soft (not too soft). then after the green peppers have become soft, add the onions in, and do likewise to them. DO NOT BURN THEM OR LET THEM BECOME LIKE SOUP! while the peppers and onions are becoming soft, you should be fryin your sausage. you want to break the sausage up into pieces about the size of dimes once they are done. put the fried sausage chunks into the pepper and onions. now pour in the LARGE can of beans. now add in 2 heaping tablespoons of brown sugar and approximately 2/3 cups of ketchup (give or take here). stir everything all together, and take off the heat. if you let the beans sit on the heat for too long, they will turn to fucking mush so dont do it. well there it is. the best fucking way to eat beans ever! and oh yeah, they taste even better the next day. share some recipes, people. |
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Potato Latkes 2 cups peeled and shredded Michigan potatoes 1 tablespoon grated Michigan onion 3 Michigan eggs, beaten 2 tablespoons all-purpose Michigan flour 1 1/2 teaspoons salt 1/2 cup peanut oil 1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible. 2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together. 3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot! 4. Makes 10-12 latkes. |
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In the spirit of the season: Hot Buttered Rum 1 lb Brown sugar 1/2 lb Butter, salted 1 tsp ground Nutmeg 1 tsp ground Cinnamon 1 tsp ground Cloves 1 tsp ground white Cardamom 1 tsp Vanilla Blend all ingredients in a food processor or mixer and store in the fridge or freezer. To make a drink add a shot of good dark rum along with 1 or 2 tbl spoons of batter to a mug of very hot water. Serve in Irish coffee cup. Use apple cider instead of rum for a non-alchohol version. |
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Apple Cheddar Biscuits 1 package active dry yeast 1/4 cup warm water (105-115 degrees) 3.5 cups all-purpose flour 2 tablespoons Michigan sugar 1/2 teaspoon salt 4 teaspoons baking powder 1/4 teaspoon baking soda 1 cup shredded Michigan cheddar cheese 3/4 cup Michigan buttermilk 1/4 cup vegetable oil 1.5 cup shredded, unpeeled Michigan apples 1 teaspoon Michigan milk 2 teaspoon sesame seeds vegetable cooking spray Combine yeast and water. Let stand five minutes. In large mixing bowl, combine flour, sugar, salt, baking powder and soda. Stir in cheese. Set aside. Thoroughly combine buttermilk, oil, apples and yeast mixture. Add to flour mixture, mixing only until combined. Turn out on lightly floured surface and knead about 10 times. Pat dough to 3/4 inch thickness. Using 2.5-inch round cutter, cut into biscuits. Place on baking sheet coated with cooking spray, about 1/2 inch apart. Brush lightly with milk and sprinkle with sesame seeds. Let rise in warm place about one hour or until double. Bake in 425° oven about 12 minutes or until golden. Serve hot. |
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Batchelor Chicken Need: Two boneless chicken breast One half can of mushrooms One can of round potatoes Spices Tinfoil Pull out approx two feet of the large tinfoil and make a bowl into the foil, add chicken, potatoes, and mushrooms (drain mushrooms). Add small scoop of garlic, salt, pepper, and a touch of your favorite hot sauce. Crimp the top of the foil and make an enclosed bowl. Heat @350 for one hour. Best eaten on paper plates and plastic silver ware so nothing needs to be washed. Voile' meal for one. |
Priceless!
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Reduced fat KFC Buttermilk Biscuits 2 cups reduced-fat Bisquick baking mix 3/4 cup low-fat (1 percent) buttermilk 2 teaspoons Butter Buds Sprinkles 2 teaspoons sugar 1/4 teaspoon salt 1 tablespoon margarine, mealted (I likes butter) Preheat oven to 450 Combine all above, EXCEPT the margarine, and mix with hand until well blended Turn the dough out onto a floured surface and knead for about 30 seconds, or until the dough becomes elastic. Roll the dough to about 3/4 in thick and punch out biscuits using a 3 in cutter. Now arrange the punched dough on a ungreased baking sheet, and bake for 10 to 12 min or until the biscuits are golden on top and have about doubled in height. Remove and immediately brush the top with a light coating of the melted margarine. Enjoy 
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Quick and easy Gameday appetizers 1 Package Hillshire Farms Cocktail Smokies 1lb package sliced bacon Brown sugar cut strips of bacon sized to wrap around cocktail smoky, fasten with a toothpick, place on baking sheet and sprinkle each with brown sugar. Bake at 350 until bacon is at desired doneness(sp?)(word?) Sounds stupid but they're pretty tasty! |
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Crab Cakes 2 lbs Crabmeat (Claw Meat works best) 2 Eggs 4 tsp Worchestershire Sauce 4 T Mayonaise 2 tsp Lemon Juice 2 T Mustard 2 T Melted Butter 2 tsp Parsley 2 tsp Chesapeake Bay Seafood Seasoning 1 cup Bread Crumbs Preparation Combine all ingredients except crab Fold crab into mixture Shape into cakes (6 - 8) Bake at 375F for 20 minutes Eat |
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Well a good quick dish I whip up for bachelor chow: 1- Package mac & cheese 1- lb ground beef 1- can Rotel tomatoes and jalapenos Brown ground beef, prepare mac&cheese according to directions, drain Rotel. Mix, serve immediately before it congeals. The Rotel is key, adds color and spice you can Rotel the difference. |
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This ain't easy or fast, but it's the best damn pasta sauce. Italian grandmothers are impressed. You will need: -Olive oil -half a head of garlic, smashed/chopped -Teaspoon of crushed red pepper flakes (like the stuff you put on pizza) -two 28oz cans of tomatoes (WHOLE, please) -1 can (small can) of tomato paste -1 lb hot italian sausage, casings removed, cut into 1 inch chunks -8oz mushrooms (white button or crimini, your choice), sliced -FRESH basil -italian seasoning -black pepper -Some form of alcohol (white wine is good) In a skillet, brown the sausage, fully cooking them. Remove from heat. Do NOT drain away the drippings. In a large pot (4 qts works), saute garlic, pepper flakes and mushrooms in the olive oil. When the mushrooms are browned, open up both cans of tomatoes and strain the juice into the pot, keeping the tomatoes out. Remove the seeds from said tomatoes by splitting them with your thumb and scraping out the seeds. Don't worry about the lost juice. Roughly dice these tomatoes before adding them to the pot. Bring to a simmer. Now's the time to add the alcohol. A half cup of wine, or if you're like me, a shotglass of whiskey. Add the italian seasoning and black pepper. Add the sausage and the drippings. Simmer for 30 minutes to reduce the sauce a bit and let the flavors mingle. Stir in tomato paste to reach desired consistency. Julienne the basil leaves by stacking them vein side down, tightly rolling up the stack, and thinly slicing the resulting roll. Add to pot the last few minutes before serving. |
Maybe I'm just drunk, but I laughed my ass off at this one. I still don't know why I'm laughing, but I am nonetheless. My recipe: 2 slices of bread 2 pats of butter Insert bread into toaster Toast to golden brown Spread 1 pat of butter across each slice of bread Eat. I will call this recipe... Buttered Toast. TOP THAT!!!!! |
No sounds like I missed that one, sounds decent too. SteyrAUGs ideas still hasnt helped this loser get laid, where is that archive when we need it |
Lose the Panties Shrimp Scampi 1lb fresh peeled & deveined cooked shrimp 1batch Green Onion 1 jar chopped garlic in oil 2 sticks real butter 1 bag Parmesian cheese (no green can) 1 lemon or lemon juice 1 bottle White Zinfandel De-tail & rinse shrimp in cold water. Chop green onions. In a skillet over low-med heat (3 of 10) add both sticks of butter, chopped green onions, 1-2 TBS of garlic, juice of 1 lemon. Let simmer. When it begins to simmer, add shrimp and thin layer of Parmesian cheese. Add 2 shots of white zinfandel. (remember shrimp is already cooked-don't over cook.) As soon as the Parmesian melts, individually turn over each shrimp and recover with more cheese. Serve in a pool of butter/garlic sauce or over angel hair pasta. -SteyrAUG |
Baked crab cakes??? Doesnt seem right not having them sauted in butter in a cast iron skillet. |
It's a lot less headache just to learn to cook. I'm kidding. My wife is a great cook. I'm thinking if I ever patted her on the belly, I'd be picking my teeth out of my poo so I just smack her on the butt instead. 
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I tried them in the oven, and I thought they were actually better than using a skillet. Just better, but YMMV. |