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Post by LEE Fn TORSO on Feb 16, 2008 17:43:34 GMT -5
Now that we all passed "Cooking for Jocks 101"....let's step it up a bit. Start throwin' around yer favorite recipe that YOU actually make. I'm not talking about buying shit somewhere like Betty Crocker caterers..... What's yer best!
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Post by Elapid on Feb 17, 2008 15:21:34 GMT -5
Cheese dip Around 3/4 box of Velveeta cheese Cube it up to melt faster 1 can Rotel tomatoes 1 pound hot sausage
Cook the sausage in a frying pan and crumble into small pieces. Put the Velveeta cheese, Rotel tomatoes, and crumbled sausage in a large bowl and microwave until smooth. Stir it around some during the microwaving to keep the sides from burning.
Serve with chips of choice, I like Tortilla chips with it. This is the King of cheese dips.
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Post by Elapid on Feb 17, 2008 15:31:20 GMT -5
Easy Sweet and Sour Ham
Cut up some Bell Peppers, I like a mix of red, yellow, and green. Saute the peppers with some chopped onion in a little oil. When the peppers and onion are cooked add Ketchup, Brown Sugar, and some Lemon juice. You will have to decide the amounts, but use a good bit of ketchup as this is the sauce. The brown sugar and lemon is the sweet and sour part. Mix cubed ham with the sauce and serve over rice. This takes about 15 minutes at the top and it taste like you are a master chef.
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Post by silentmike on Feb 17, 2008 15:35:28 GMT -5
buffalo chicken dip 2 (10 ounce) cans chunk chicken, drained 2 (8 ounce) packages cream cheese, softened 1 cup Ranch dressing 3/4 cup pepper sauce, such as Franks® Red Hot® 1 1/2 cups shredded Cheddar cheese
throw it all into a bowl and mix it. Bake at 350 for 25-30 minutes
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Post by silentmike on Feb 17, 2008 15:38:27 GMT -5
my own recipe from my head....breakfast pizza
get a roll of pillsbury pizza dough and throw it in the oven for like 8 minutes. (it says on the tube)
lb sausage 4 eggs cheese 1/4 cup flour milk
cook a lb of sausage then throw in a 1/4 cup flour. Add milk until its the consistancy you want. Not soupy but not really thick. Scramble the 4 eggs. Get the pizza dough out of the oven and spread the sausage gravy on like pizza sauce. Add the eggs on top, then add a lot of shredded cheddar cheese. As much as you want. Stick it back into the oven for how ever long it says on the tube (6-11 i think). Cut into pieces and enjoy.
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Post by Elapid on Feb 17, 2008 16:06:12 GMT -5
Redneck crackers, these were renamed Tiger crackers at the LSU Auburn game last year.
1 box saltine crackers placed in a large tupperware container standing on edges. Amount of crackers depends on the size of container as they need to be close enough to stand on edge. The container needs to be just a little bit deeper than the crackers standing on edge.
With all the crackers standing in the container season with crushed red pepper to taste, they are supposed to have some fire in them.
Mix 1/4 cup of CANOLA oil and 1 package of ranch dressing for each 1/4 box of crackers. ie for each tube of crackers you put in the container. You have to use canola oil for this, anything else will make the crackers soggy!
Mix the oil and ranch dressing well and pour over the crackers covering all of them. Put the lid on the container and turn over every 10 minutes for about 40 minutes to get the crackers covered well.
RedStick and GT had some of these tailgating at the game so ask them if they are any good.
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Post by silentmike on Feb 17, 2008 19:19:04 GMT -5
damn those are great!! i didnt have ranch packets so i used ortega taco seasoning....still amazing
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Post by redstick13 on Feb 17, 2008 19:41:22 GMT -5
I can vouch for the Redneck crackers.
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Post by redstick13 on Feb 17, 2008 19:52:23 GMT -5
I made this yesterday. It was delicious.
Name: Crawfish Etouffee
Ingredients: 1 1/2 sticks butter 1/2 cup finely chopped onion 1/2 cup finely chopped bell pepper 3 chopped garlic cloves 1 small can diced rotel tomatoes 2 cups water 3 lbs of cleaned crawfish meat 1 tsp. each salt, pepper, flour dash of cayenne 3 - 4 finely chopped green onion tops Parsley
Melt butter in skillet. Add flour and salt until blended. Add onion, bell pepper, & garlic and cook until tender. Next add rotel tomatoes, water and seasoning (pepper or Tony's). Stir very well over medium high heat. Cover and reduce to low and simmer for about 15 minutes. Add crawfish tail meat, onion tops and parsley.... and raise heat to a slow boil. Cook for about 5 to 10 minutes. Take off the heat , Cover and let set while you cook a pot of white rice. (About 3 cups of raw rice, 6 cups water, salt, and butter )
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Post by erock72 on Feb 17, 2008 19:55:44 GMT -5
apple crisp
BOTTOM: 5 cups of apples 1/2 cup sugar 1 tspn cinnamon
TOPPING: 3/4 cup sugar 1 cup flour 1 stick butter
mix the bottom part together and put in square baking dish mix topping together and pour on top bake at 350 for about 45-50 minutes
thank me later
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Post by Elapid on Feb 17, 2008 20:08:08 GMT -5
I made this yesterday. It was delicious. Name: Crawfish Etouffee Ingredients: 1 1/2 sticks butter 1/2 cup finely chopped onion 1/2 cup finely chopped bell pepper 3 chopped garlic cloves 1 small can diced rotel tomatoes 2 cups water 3 lbs of cleaned crawfish meat 1 tsp. each salt, pepper, flour dash of cayenne 3 - 4 finely chopped green onion tops Parsley Melt butter in skillet. Add flour and salt until blended. Add onion, bell pepper, & garlic and cook until tender. Next add rotel tomatoes, water and seasoning (pepper or Tony's). Stir very well over medium high heat. Cover and reduce to low and simmer for about 15 minutes. Add crawfish tail meat, onion tops and parsley.... and raise heat to a slow boil. Cook for about 5 to 10 minutes. Take off the heat , Cover and let set while you cook a pot of white rice. (About 3 cups of raw rice, 6 cups water, salt, and butter ) RedStick I'm about to put on some pants to go out and get the fixings. My mouth started watering when I read Crawfish Etouffee! Folks this is the wonder dish from Cajun land, this dish is beyond good! And erock apple crisp are wonderful I love them. My step daughter made this and used a pie crust with a lawyer of Carmel apple wraps under the top layer of crust, blew me away it was so good!
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Post by diamondjim on Feb 17, 2008 23:00:55 GMT -5
I made this yesterday. It was delicious. Name: Crawfish Etouffee Ingredients: 1 1/2 sticks butter 1/2 cup finely chopped onion 1/2 cup finely chopped bell pepper 3 chopped garlic cloves 1 small can diced rotel tomatoes 2 cups water 3 lbs of cleaned crawfish meat 1 tsp. each salt, pepper, flour dash of cayenne 3 - 4 finely chopped green onion tops Parsley Melt butter in skillet. Add flour and salt until blended. Add onion, bell pepper, & garlic and cook until tender. Next add rotel tomatoes, water and seasoning (pepper or Tony's). Stir very well over medium high heat. Cover and reduce to low and simmer for about 15 minutes. Add crawfish tail meat, onion tops and parsley.... and raise heat to a slow boil. Cook for about 5 to 10 minutes. Take off the heat , Cover and let set while you cook a pot of white rice. (About 3 cups of raw rice, 6 cups water, salt, and butter ) Red...as a bud..with all due respect...if yer ass makes Crawfish Etouffee.... you rule.
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Post by diamondjim on Feb 17, 2008 23:01:56 GMT -5
I expect this dish of yers sometime...no shit!
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Post by diamondjim on Feb 17, 2008 23:02:46 GMT -5
I'll even bring my personal batch of Diamond JIM/ Smokey the Fuckin' bear hot sauce....straight up!
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Post by SEE SPOT RUN on Feb 17, 2008 23:39:34 GMT -5
Quick and easy desert.
Cut a couple bananas down the middle longways. Fry them up with some brownsugar and rum. Toss on a couple scoops of icecream. Some whipcream, crushed walnuts/Peanuts/or pecans. Maybe some blue/blackberries if handy. (also works with frying apples and pineapples chunks) Best used for educing "favors" from a pissed off wife.
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Post by Elapid on Feb 17, 2008 23:55:17 GMT -5
Banana Pudding Make 2 packs Of pudding I like Vanilla pudding most use Banana, not instant, the kind you cook on the stove. In a large dish make alternating layers of Neilla Wafers and sliced bananas, you can use the bargain sale ones that are getting a little brown as they work best. After you make the layers in a casserole dish cook the pudding and pour over the layers of wafers and bananas, some people will put pineapple in this but I like it better without. Some will make a meringue out of egg whites and sugar whipped up and put it on the top, but I don't think it needs it. After all the pudding has soaked through the layers put it in the fridge to chill. This is one of the best deserts from Dixie.
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Post by LEE Fn TORSO on Feb 17, 2008 23:57:49 GMT -5
Damn...yall be makin' me hungary 'n shit! I just had my fill at three places tonight, the wife is passed out....and still.... yall be makin' my ass hungary 'n shit!
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Post by Pirate Joe on Feb 18, 2008 0:13:51 GMT -5
I am saving my shit for the 300/400 level classes.
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Post by LEE Fn TORSO on Feb 18, 2008 1:26:16 GMT -5
I am saving my shit for the 300/400 level classes. And don't any of you begin to think that we won't have a 400 level class. So to those that actually cook.....get ready!
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Post by bcsbbad on Feb 18, 2008 15:14:59 GMT -5
I'm going to try those "Redneck crackers" - sound good and I can get the ingrediants at the local Food Lion - Wish this was mine but it isn't - sure sounds good for a late morning Sunday brunch after a great game - Subject: Ziploc Omelette!! (This works great !!! Good for when all your family is together ! The best part is that no one has to wait for their special omelet !!!) Have guests write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.I think I have a picture - I'll try to add it later. Found a couple -
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Post by Pirate Joe on Feb 18, 2008 15:51:24 GMT -5
Speaking of Food Lion...They all recently changed their name here in SE VA to "bloom"
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Post by bcsbbad on Feb 18, 2008 15:54:49 GMT -5
Speaking of Food Lion...They all recently changed their name here in SE VA to "bloom" Still Food Lion here - but they did close all of the Winn Dixies over a year ago in SC - they had one less than a mile from the house I'm sitting/living in - do miss it - the fresh meat and veggie selection was the best - oh well - I won't starve.
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Post by NCBulldawg on Feb 18, 2008 15:55:36 GMT -5
and I'll be working on a three day Bloom shoot at the end of the month..... ughhh- nothing like running around a store for three nights!
.... and as far as cooking 202, open beer, drink, think y'all can handle that? I'll wait until the 400 classes to opine....
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Post by LEE Fn TORSO on Feb 18, 2008 20:56:36 GMT -5
and I'll be working on a three day Bloom shoot at the end of the month..... ughhh- nothing like running around a store for three nights! .... and as far as cooking 202, open beer, drink, think y'all can handle that? I'll wait until the 400 classes to opine.... "Opine"?..... What....you gonna teach us how to use a can onpiner to opine some tuna?
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Post by redstick13 on Feb 18, 2008 21:59:27 GMT -5
I made this yesterday. It was delicious. Name: Crawfish Etouffee Ingredients: 1 1/2 sticks butter 1/2 cup finely chopped onion 1/2 cup finely chopped bell pepper 3 chopped garlic cloves 1 small can diced rotel tomatoes 2 cups water 3 lbs of cleaned crawfish meat 1 tsp. each salt, pepper, flour dash of cayenne 3 - 4 finely chopped green onion tops Parsley Melt butter in skillet. Add flour and salt until blended. Add onion, bell pepper, & garlic and cook until tender. Next add rotel tomatoes, water and seasoning (pepper or Tony's). Stir very well over medium high heat. Cover and reduce to low and simmer for about 15 minutes. Add crawfish tail meat, onion tops and parsley.... and raise heat to a slow boil. Cook for about 5 to 10 minutes. Take off the heat , Cover and let set while you cook a pot of white rice. (About 3 cups of raw rice, 6 cups water, salt, and butter ) Red...as a bud..with all due respect...if yer ass makes Crawfish Etouffee.... you rule. I can nail that shit. I still tell my wife her's is better though.
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Post by Elapid on Feb 18, 2008 22:15:50 GMT -5
bcsbad, excellent technique for the omelette's! I'll have to give that a try next time the family is here.
I think we might have to take this cooking to the post-graduate level!
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Post by bcsbbad on Feb 18, 2008 22:18:48 GMT -5
Hope you enjoy it Elapid. My source wouldn't steer me wrong.
I'm getting the stuff to make some Redstick Tiger Crackers tomorrow.
Report to follow tomorrow afternoon/evening.
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Post by LEE Fn TORSO on Feb 18, 2008 22:29:13 GMT -5
I'm going to try those "Redneck crackers" - sound good and I can get the ingrediants at the local Food Lion - Wish this was mine but it isn't - sure sounds good for a late morning Sunday brunch after a great game - Subject: Ziploc Omelette!! (This works great !!! Good for when all your family is together ! The best part is that no one has to wait for their special omelet !!!) Have guests write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.I think I have a picture - I'll try to add it later. Found a couple - That shit does look perty damn good! Hell...I can smell it from here!
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Post by bcsbbad on Feb 18, 2008 22:30:59 GMT -5
Add some of your sauce Lee and u b in breakfast/brunch heaven.
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Post by LEE Fn TORSO on Feb 18, 2008 23:38:01 GMT -5
bcsbbad.....I want to respond with a "thanks man"....but I still can't get over that pic. You should shoot that for "Jerry's". I realize they could never make it....but it would liven up thier menue a bit.
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