dshans
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The pizzas get dusted with methaqualone as a "special" topping???
Recipes
- Thread starter D-BOE34
- Start date
The pizzas get dusted with methaqualone as a "special" topping???
k1ssme1m1r1sh
THE CHICK
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Jalapeno and bacon poppers:
This was a recent NDOM recipe
take whatever temperature jalapeno pepper you can stand, cut just the top off, and core it, (wear gloves) then rinse away all the seeds etc from the inside, then stuff with a mixture of cream cheese and cheddar ( i used smoked cheddar) take a slice of bacon and roll the jalapeno up in it, replace the top, and stick a bamboo skewer through it to hold the top on and the bacon together, put under the broiler till the bacon is crispy.
This was a recent NDOM recipe
take whatever temperature jalapeno pepper you can stand, cut just the top off, and core it, (wear gloves) then rinse away all the seeds etc from the inside, then stuff with a mixture of cream cheese and cheddar ( i used smoked cheddar) take a slice of bacon and roll the jalapeno up in it, replace the top, and stick a bamboo skewer through it to hold the top on and the bacon together, put under the broiler till the bacon is crispy.
Fbolt
I've been around
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steak lovers-use chimmichurri-best stuff in the world. parsley/olive oil based sauce/relish. don't buy it from any vendor-make it. look up various recipes online. here's one that works for me:
Traditional Chimichurri Recipe - Michelle Bernstein | Food & Wine
your welcome in advance.
Traditional Chimichurri Recipe - Michelle Bernstein | Food & Wine
your welcome in advance.
I cook Scotch eggs for breakfast, it is quick, healthy and delicious.
So, you need:
4 soft-boiled eggs
30 g butter
1 leeks
2 cloves garlic
1 pinches ground mace
1 large shallot
500 g pork sausage meat
1 bunches parsley, finely chopped
2 eggs
1 pinches black pepper
150 g plain flour
200 g panko Japanese breadcrumbs
Cooking is just as easy:
1. Peel the boiled eggs and set aside. Melt the butter in a frying pan over a moderate heat and add the chopped leek, garlic, mace and shallot. Fry for 5 minutes, until softened.
2. Place the sausage meat into a large bowl and add the softened leek mixture. Stir in the chopped parsley; add 1 of the eggs and season with salt and freshly ground black pepper. Pack this mixture around each egg to form a generous coating of sausage meat.
3. Season the flour and beat the remaining egg with a little water. Roll the eggs in the seasoned flour and then dip briefly into the egg.
4. Roll the eggs in the breadcrumb until coated.
5. Set the oven to 180°C/gas 4. Heat the oil in a deep fat fryer to 180°C. Deep-fry the eggs for 5 minutes and then transfer to the oven and cook for another 5 minutes.
6. Cut each egg in half and serve with fresh salad leaves, sliced baby beetroot, and a little French dressing.
And then enjoy!
So, you need:
4 soft-boiled eggs
30 g butter
1 leeks
2 cloves garlic
1 pinches ground mace
1 large shallot
500 g pork sausage meat
1 bunches parsley, finely chopped
2 eggs
1 pinches black pepper
150 g plain flour
200 g panko Japanese breadcrumbs
Cooking is just as easy:
1. Peel the boiled eggs and set aside. Melt the butter in a frying pan over a moderate heat and add the chopped leek, garlic, mace and shallot. Fry for 5 minutes, until softened.
2. Place the sausage meat into a large bowl and add the softened leek mixture. Stir in the chopped parsley; add 1 of the eggs and season with salt and freshly ground black pepper. Pack this mixture around each egg to form a generous coating of sausage meat.
3. Season the flour and beat the remaining egg with a little water. Roll the eggs in the seasoned flour and then dip briefly into the egg.
4. Roll the eggs in the breadcrumb until coated.
5. Set the oven to 180°C/gas 4. Heat the oil in a deep fat fryer to 180°C. Deep-fry the eggs for 5 minutes and then transfer to the oven and cook for another 5 minutes.
6. Cut each egg in half and serve with fresh salad leaves, sliced baby beetroot, and a little French dressing.
And then enjoy!
some great recipes gang!
i sense an Irish Envy Cookbook coming to book stores soon
my best friend compnay was an original investor in what would become the food channel, this was way back in the day.
i got to hang out with some of the (then unknown) now somewhat famous chefs thru the years like emeril, alton brown, the iron chef host, flay. emeril's "posse" (his sous chefs etc) for lack of better word were some staright up partiers, and a lot of fun and really cool people. alton brown was a social misfit.
i sense an Irish Envy Cookbook coming to book stores soon
my best friend compnay was an original investor in what would become the food channel, this was way back in the day.
i got to hang out with some of the (then unknown) now somewhat famous chefs thru the years like emeril, alton brown, the iron chef host, flay. emeril's "posse" (his sous chefs etc) for lack of better word were some staright up partiers, and a lot of fun and really cool people. alton brown was a social misfit.
irishpat183
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I can definately see that..
And everyone knows the food industry party's the hardest! From the busboys up to the GM....I had a lot of fun in college waiting tables.
irishpat183
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Here is another one that I love as an appetizer:
Prosciutto wrapped stuffed jalapeno's:
6 large Jalapenos, halved and devained (unless you like a little spice like we do down here in TX!)
1 container of cream chesse (not the whipped, it melts too damn fast)
1 package, or deli sliced, of prosicutto...about12-15 slices
and the secret recipe...fresh cilantro and 1/2 cup of apple chipotle chutney.
-Pre heat oven to 350
-Cut the jalas in half, from point to point. A little olive oil, some salt and pepper on the outside. throw on a very hot grill for about 2-2 1/2 mins on each side...
-In a bowl, mix the cream chesse, chutney and cilantro until blended throughly.
-Take mixture and scoop into the Jala halves
-Take prosicutto and wrap around filled Jala halves..
-Put them in the oven for about 15 mins. Then hit the broiler on hi for about 5 mins to finish them off.
Delicious.
Prosciutto wrapped stuffed jalapeno's:
6 large Jalapenos, halved and devained (unless you like a little spice like we do down here in TX!)
1 container of cream chesse (not the whipped, it melts too damn fast)
1 package, or deli sliced, of prosicutto...about12-15 slices
and the secret recipe...fresh cilantro and 1/2 cup of apple chipotle chutney.
-Pre heat oven to 350
-Cut the jalas in half, from point to point. A little olive oil, some salt and pepper on the outside. throw on a very hot grill for about 2-2 1/2 mins on each side...
-In a bowl, mix the cream chesse, chutney and cilantro until blended throughly.
-Take mixture and scoop into the Jala halves
-Take prosicutto and wrap around filled Jala halves..
-Put them in the oven for about 15 mins. Then hit the broiler on hi for about 5 mins to finish them off.
Delicious.
connor_in
Oh Yeeaah!!!
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Didja ever notice when severe weather hits EVERYONE wants to make french toast? Don't believe me? Ask any grocery guy...if severe weather is headed your way there is always a run on eggs, milk, and bread. (FYI BB...try adding just a splash of vanilla to the egg/milk mixture...fabulous)
As far as my addition to this thread:
RITZ Mock Apple Pie recipe
Or maybe...hot dogs
COLD hot dogs: open hot dog package...put cold dog on favorite bun...add condiments to your liking...eat
HOT hot dogs: boil or microwave hot dog to desirable temperature...put dog on favorite bun...add condiments to your liking...eat
H
HereComeTheIrish
Guest
Absolutely delicious.
It Moved Stew
3 cups of fresh mixed vegetables
2# of cubed stew meat
6 large potatoes, cubed
3 cups of beef stock
1 Quarterback from Ohio named Malik
2 Cups of water
salt and pepper to taste.
Brown stew meat until brown and tender. Add all ingredients to crock pot and cook on medium for 5-6 hours. Serve over hot biscuits.
Serves millions of ND fans and it's sure to give your guests a rise.
It Moved Stew
3 cups of fresh mixed vegetables
2# of cubed stew meat
6 large potatoes, cubed
3 cups of beef stock
1 Quarterback from Ohio named Malik
2 Cups of water
salt and pepper to taste.
Brown stew meat until brown and tender. Add all ingredients to crock pot and cook on medium for 5-6 hours. Serve over hot biscuits.
Serves millions of ND fans and it's sure to give your guests a rise.
dshans
They call me The Dribbler
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This reminds me of a family story. Apparently my brother (3 years older) liked to eat cold hot dogs (is that an oxymoron?). No bun, no condiments. That was what he wanted in his lunch bag for school when he was in 2nd and 3rd grade. Mom wasn't allowed to boil, fry or bake them in advance. It embarrassed the hell out of her to be sending her son to school with such a "hobo" lunch.
To this day I will occasionally chomp on a "raw" hot dog as a snack. I looked up to my big brother.
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scUM Hater
Live to see scUM lose.
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I was hungry
J
johnnykillz
Guest
Wow.
Love me some "it moved" stew.
Maybe a splash of evaporated milk; nay condensed milk.
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UmphreakDomer
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im pretty upset NO ONE has commented on the name of my chili!
That $#it is hot yo!
That $#it is hot yo!
Andy in Sactown
Can't wait 'til gameday.
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2.0 out of 10. Usually takes a 5+ to consider making a remark.
AdmiralBackhand
Wir sind wir
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I found this recipe online while searching, decided to make it the same day and it had awesome flavor.
Cola Shredded Beef Tacos:
Ingredients:
3 medium dried ancho chiles*
2 large dried guajillo chiles*
2 tablespoons canola oil, divided
1/4 cup finely chopped red onion
2 large garlic cloves, sliced
1/2 teaspoon cumin seeds
1 cup canned diced tomatoes $
1 teaspoon dried Mexican oregano*
2 teaspoons kosher salt, divided
2 pounds chuck roast, cut into 4 pieces $
1 dried bay leaf
1 1/2 cups Mexican Coca-Cola* (cane-sugar sweetened) or another cola (not diet)
TACOS
12 to 24 warm corn tortillas (6-in. size; use 24 if they're thin and floppy)
Accompaniments:
chopped avocado, red onion, and cilantro; thinly sliced pickled jalapeños; and crema Mexicana* or regular sour cream.
Preparation:
1. Make sauce for beef: Wipe chiles clean with a damp cloth, stem and seed, and tear into pieces. Heat 1 tbsp. oil in a heavy medium saucepan over medium heat. Sauté onion and garlic until softened, 1 to 2 minutes. Add chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water, the cumin, tomatoes, oregano, and 1 tsp. salt. Bring to a boil, then reduce heat and simmer, covered, until chiles are softened, about 10 minutes. Purée sauce in a blender until very smooth.
2. Meanwhile, season beef with the remaining tsp. salt. Heat the remaining tbsp. oil in a 5- to 6-qt. pot over medium-high heat. Brown beef, turning occasionally, 10 to 14 minutes. Discard fat, if any.
3. Pour sauce into pot and add bay leaf, cola, and a little water if needed to barely cover meat. Cover, reduce heat, and simmer until beef is very tender, 3 hours.
4. With a slotted spoon, transfer beef to a plate. Let cool slightly, then tear into shreds, discarding any fat or gristle. Meanwhile, boil sauce over medium-high heat, stirring occasionally, until slightly thickened and reduced to about 3 cups, 10 to 30 minutes. Stir in beef and heat a few minutes until hot. Remove bay leaf.
5. Make tacos: With a slotted spoon, transfer beef with some sauce to a bowl. Spoon beef into tortillas (double tortillas if they're thin), tuck in accompaniments, and serve with remaining sauce if you like.
*Find in the Latino foods aisle or spice aisle of a supermarket, or at a Latino market.
Make ahead: Through step 3; chill, covered, up to 2 days.
Cola Shredded Beef Tacos:
Ingredients:
3 medium dried ancho chiles*
2 large dried guajillo chiles*
2 tablespoons canola oil, divided
1/4 cup finely chopped red onion
2 large garlic cloves, sliced
1/2 teaspoon cumin seeds
1 cup canned diced tomatoes $
1 teaspoon dried Mexican oregano*
2 teaspoons kosher salt, divided
2 pounds chuck roast, cut into 4 pieces $
1 dried bay leaf
1 1/2 cups Mexican Coca-Cola* (cane-sugar sweetened) or another cola (not diet)
TACOS
12 to 24 warm corn tortillas (6-in. size; use 24 if they're thin and floppy)
Accompaniments:
chopped avocado, red onion, and cilantro; thinly sliced pickled jalapeños; and crema Mexicana* or regular sour cream.
Preparation:
1. Make sauce for beef: Wipe chiles clean with a damp cloth, stem and seed, and tear into pieces. Heat 1 tbsp. oil in a heavy medium saucepan over medium heat. Sauté onion and garlic until softened, 1 to 2 minutes. Add chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water, the cumin, tomatoes, oregano, and 1 tsp. salt. Bring to a boil, then reduce heat and simmer, covered, until chiles are softened, about 10 minutes. Purée sauce in a blender until very smooth.
2. Meanwhile, season beef with the remaining tsp. salt. Heat the remaining tbsp. oil in a 5- to 6-qt. pot over medium-high heat. Brown beef, turning occasionally, 10 to 14 minutes. Discard fat, if any.
3. Pour sauce into pot and add bay leaf, cola, and a little water if needed to barely cover meat. Cover, reduce heat, and simmer until beef is very tender, 3 hours.
4. With a slotted spoon, transfer beef to a plate. Let cool slightly, then tear into shreds, discarding any fat or gristle. Meanwhile, boil sauce over medium-high heat, stirring occasionally, until slightly thickened and reduced to about 3 cups, 10 to 30 minutes. Stir in beef and heat a few minutes until hot. Remove bay leaf.
5. Make tacos: With a slotted spoon, transfer beef with some sauce to a bowl. Spoon beef into tortillas (double tortillas if they're thin), tuck in accompaniments, and serve with remaining sauce if you like.
*Find in the Latino foods aisle or spice aisle of a supermarket, or at a Latino market.
Make ahead: Through step 3; chill, covered, up to 2 days.
BobD
Can't get no satisfaction
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Roasted Jalapeno's stuffed with Peanut Butter.
Roast a dozen or so jalapeno's on the BBQ until the skin burns and bubbles, then place in a closed paper bag to sweat for about 15 minutes.
Remove the jalapeno's from the paper bag and wipe the skin off of them as best you can.
Cut the jalapeno's in half length wise, removing the seeds and the stem.
Place a spoonful of peanut butter into each half jalapeno and arrange on a plate.
Serve with beer.
I first had jalapenos stuffed with peanut butter at a place called The Fort in Colorado. This is a variation of their recipe. They use pickled jalapeno's and their recipe is available on The Fort Famous fine dining restaurant located in Morrison, Colorado, Southwest Denver
Roast a dozen or so jalapeno's on the BBQ until the skin burns and bubbles, then place in a closed paper bag to sweat for about 15 minutes.
Remove the jalapeno's from the paper bag and wipe the skin off of them as best you can.
Cut the jalapeno's in half length wise, removing the seeds and the stem.
Place a spoonful of peanut butter into each half jalapeno and arrange on a plate.
Serve with beer.
I first had jalapenos stuffed with peanut butter at a place called The Fort in Colorado. This is a variation of their recipe. They use pickled jalapeno's and their recipe is available on The Fort Famous fine dining restaurant located in Morrison, Colorado, Southwest Denver
Irish4Life09
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nom.nom.nom.
irishpat183
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You're from CA....what do you know about Jalapeno's????
LOL.....I've actually had those!!! They're awesome!
Try Penut butter on your burger as well.
AdmiralBackhand
Wir sind wir
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Cheesy Jalapeño Popper Baked Stuffed Chicken | Skinnytaste
Cheesy Jalapeño Popper Baked Stuffed Chicken
Skinnytaste.com
Servings: 4 • Serving Size: 2 stuffed breasts • Old Points: 9 pt • Points+: 9 pts
Calories: 371 • Fat: 17.5 g • Protein: 42.7 g • Carb: 11 g • Fiber: 1.5 g • Sugar: 0.6 g
Sodium: 355.8 mg (without salt)
Ingredients:
2 slices center cut bacon, cooked and crumbled
3 jalapeños, chopped (remove seeds for milder)
3 oz 1/3 less fat cream cheese, softened
4 oz reduced fat shredded cheddar jack (Sargento)
2 tbsp chopped scallions
8 thin sliced skinless chicken breast cutlets, 3 oz each
1/2 cup Italian seasoned whole wheat breadcrumbs
1 1/2 juicy limes, juice of
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray
Directions:
Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.
Bake 22-25 minutes, serve immediately.
I am going to try to make these tonight. Looks great.
Cheesy Jalapeño Popper Baked Stuffed Chicken
Skinnytaste.com
Servings: 4 • Serving Size: 2 stuffed breasts • Old Points: 9 pt • Points+: 9 pts
Calories: 371 • Fat: 17.5 g • Protein: 42.7 g • Carb: 11 g • Fiber: 1.5 g • Sugar: 0.6 g
Sodium: 355.8 mg (without salt)
Ingredients:
2 slices center cut bacon, cooked and crumbled
3 jalapeños, chopped (remove seeds for milder)
3 oz 1/3 less fat cream cheese, softened
4 oz reduced fat shredded cheddar jack (Sargento)
2 tbsp chopped scallions
8 thin sliced skinless chicken breast cutlets, 3 oz each
1/2 cup Italian seasoned whole wheat breadcrumbs
1 1/2 juicy limes, juice of
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray
Directions:
Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.
Bake 22-25 minutes, serve immediately.
I am going to try to make these tonight. Looks great.
NDBoiler
The Rep Machine
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There's a little diner in West Lafayette, IN called Triple X X X that serves just such a burger. Never had it, but sounds interesting.
k1ssme1m1r1sh
THE CHICK
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BLECH! Peanut butter is gross!