jfoerster |
topic: what..............no bodies cookin
posted: Sat Mar 07, 2009 22:22
its called pizza hut lately.
but nothing new lately.
when i get off my ass, ill post my brownie cookies.
one day.
soon.
promise. |
rustygordon |
topic: what..............no bodies cookin
posted: Thu Mar 05, 2009 15:41
|
rustygordon |
topic: Scampi and cookies
posted: Fri Dec 26, 2008 12:51
.Chocolate Crinkles |
rustygordon |
topic: Scampi and cookies
posted: Fri Dec 26, 2008 12:50
MMMMMMMMMMM |
smart73 |
topic: Homemade Pizza
posted: Sat Oct 25, 2008 22:21
SAUCE:1 pizza dough ball (from publix)
12 0z can Hunts Tomato sauce
1 clove of garlic finely chopped
1/2 Tsp of fresh black pepper
1/2 Tsp of fresh sea salt
1 Tbsp of sugar
1/2 Tsp of fresh Basil
4 Tbsp of virgin olive oil
1 Tbsp of fresh grated italian seasoning
TOPPINGS:(4) cups of shredded Mozz. Cheese
(1) small package of Hormel Pepperoni
and any other toppings you might like.
Set dough balls of to the side, then in a medium sauce pan add olive oil on med heat, then add garlic,and other seasn.one at a time allowing to saute in oil,at this point turn down to low and add tomato sauce, stir, then add sugar, stir and let simmer for 1 hour.DOUGH:spread some flour onto counter,"make sure you have enough space to roll out into 12inch x12inch space" set dough ball in center,then use fingers to work dough out from center to edge, slowly turning clock wise to keep cirlce shape,then use rolling pin to finish creating your evenly pressed pizza dough.OVEN:Set oven to 500deg.,cook on middle rack of oven. Take a flat cookie sheet and spray with cooking spray,set dough onto cookie sheetSauce, use a ladle type spoon, put (2) small ladles onto center and take spoon and slowly spread sauce in a clock wise motion, trying to keep layer of suace even, if needed add more sauce into center and continue.Then take cheese and spread from outside edge inward,once you have enough cheese that covers the sauced area then add your toppongs,then place in oven,10-12minutes. |
jfoerster |
topic: Best pie ive created - Vanilla custard with honey glaze
posted: Fri Oct 03, 2008 20:31
pie did not last long enough to get a picture. oh well. |
jfoerster |
topic: Best pie ive created - Vanilla custard with honey glaze
posted: Thu Sep 18, 2008 01:36
Honey Glaze Sauce
1/2c firmly packed lt brown sugar
1/4c butter
1/8c honey
1/8c milk
Bring all ingredients to a boil over med-high heat, stirring constantly. Boil, stirring constantly, 2 minutes.
To drizzle, easiest method is to pour sauce into a zip lock bag, snip the corner and drizzle from there.
Best way to put sauce in the bag, is put the baggie in a large cup, pulling the top over the rim of the cup to form a sort of pocket. Spill free.
Ill post pics when the pie sets. |
jfoerster |
topic: Best pie ive created - Vanilla custard with honey glaze
posted: Thu Sep 18, 2008 01:33
INGREDIENTS (Nutrition)
2 cups milk
1/4 cup white sugar
2 egg yolks
1 egg
1/4 cup cornstarch
1/3 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract
DIRECTIONS
In a heavy saucepan, stir together the milk and 1/4 cup of sugar.
Bring to a boil over medium heat.
In a medium bowl, whisk together the egg yolks and egg.
Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth.
When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
When the mixture comes to a boil and thickens, remove from the heat.
Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
- I used a regular frozen pie crust (normally i make my own, but i got lazy). Im not sure how this one will work out, but I suspect a graham crust would work just as well. |
rustygordon |
topic: Panini
posted: Thu Aug 21, 2008 11:37
>Sounds good man.
>
>My two favorites are Manchego Cheese and Serrano Ham
>and Manchego with Fig Jam.
>
>The secret is to rub a raw garlic clove on the bread once it's crispy.
kick ass ...sounds great
raw verses powder is always better |
rustygordon |
topic: Panini
posted: Mon Aug 11, 2008 13:50
pulled chicken,fresh spinach,cleaned shitake shrooms,feta cheese,fresh cracked pepper
layer each of the ingrediants,brush outside of bread with a combination of spread and olive oil,press and pan fry till golden brown over spread pepper(pepper the pan),put some on top and flip,covered of course......enjoy
|
rustygordon |
topic: scampi rusty style
posted: Wed Jul 30, 2008 17:13
i like cooking anything thats edible.....LOL |
scrum |
topic: happy turkey day
posted: Mon Jul 28, 2008 03:23
With Thanksgiving around the corner,anyone on here ever done one in a smoker with hickory chips?I got to dig up the recipe,I did it one year and that shit was the juiciest bird that ever came out of Southern Cal.Thats saying alot. |
scrum |
topic: I cooked rice!
posted: Mon Jul 28, 2008 03:19
Rice is a mofo to get right,kudos to you.I pick up the 25lb bag that the orientals use.Couple cups of rice and a whole onion in there and let it do its magic.Oh yeah theres water in the pot as well. |
scrum |
topic: scampi rusty style
posted: Mon Jul 28, 2008 03:16
Damn some of this shit is as bad as the Food Network.Meaning I'm getting the munchies just reading through some of these recipes.
So Rusty,you sound like your a seafood kinda dude.Good stuff mang.Thanks again for the recipe. |
rustygordon |
topic: i got a friggin new one finally
posted: Fri Jul 25, 2008 12:21
>Any thing shrimp I'm all about it.
>I'm have to give this one a try.
>
>Out here on the West Coast we don't get shit like this,lol.
>Thanks for sharing the recipe.
you're welcome........enjoy |
scrum |
topic: i got a friggin new one finally
posted: Wed Jul 23, 2008 05:09
Any thing shrimp I'm all about it.
I'm have to give this one a try.
Out here on the West Coast we don't get shit like this,lol.
Thanks for sharing the recipe. |
rustygordon |
topic: i got a friggin new one finally
posted: Fri Jun 27, 2008 20:18
i was in Monroe La. and went to this little hole in the wall mom and pop joint and had Shrimp Diane
holy crap was it good
i had to try and make it 2 days later i got the chance
i cooked it and a cobbler for the Tat2u crew i was guest spotting with
here goes
shrimp,as many pounds as needed and as with the rest of the ingrediants as well
depends how many your feeding..........LOL
Tonys' cajun creole spice per pound of shrimp...1 tablespoon
angel hair pasta
fresh spinach
mushrooms
onion
3 tbls. olive oil
1 cup chicken broth
1 clove crushed garlic
brown shrooms,onion,garlic in a skillet with olive oil
remove and let set
add spinach,cover till wilted
add shrimp and tonys' creole spice and stir till shrimp are done,about 4 minutes
add chicken broth,boil
add over noodles in a large bowl and enjoy |
luckygurl13 |
topic: pie crusts
posted: Wed Feb 20, 2008 16:49
i buy the pre-made ones and they taste pretty good. you can also use the puff pastry sheets as a crust alternative...i am all for the time-savers sometimes. |
tat2zbyq |
topic: pie crusts
posted: Sat Jan 19, 2008 19:17
I never pre bake the crust when making a pecan pie only time actually that I pre bake a crust is if I am making a cream pie or a merengue I know I spelled that wrong but oh well you can also lay aluminum foil over just the edges of the crust to keep it from getting to brown |
yatchan |
topic: pie crusts
posted: Tue Jan 08, 2008 17:29
i just realised that i spelled cocking... |
yatchan |
topic: pie crusts
posted: Tue Jan 08, 2008 16:16
>This is more of a question than a topic. I made my first pecan pie for christmas and was wondering.... are you supposed to pre cook the pie crust before baking the pie?? I am not a baker so I cheated and bought store made pie crusts. I did pre cook the pie crust but I think I might have over cooked it a bit.....lol.
>Any help or comments would be appreciated....thanks!!!
>Tami
hello!
yes, i bake pastry first as my cocking books says.(blind bake)
make some holes with folk then bake it till kinda golden.
when i use puff pastry ,after i poke around with folk, i put
silver foil on top then put some rice or lentils for weight so pie pastry don't rise up.
|
tattootami |
topic: pie crusts
posted: Fri Dec 28, 2007 13:49
This is more of a question than a topic. I made my first pecan pie for christmas and was wondering.... are you supposed to pre cook the pie crust before baking the pie?? I am not a baker so I cheated and bought store made pie crusts. I did pre cook the pie crust but I think I might have over cooked it a bit.....lol.
Any help or comments would be appreciated....thanks!!!
Tami |
luckygurl13 |
topic: happy turkey day
posted: Mon Nov 19, 2007 13:32
geesh, does anybody go on here anymore?
what's on your thanksgiving day menu?
turkey
cornbread dressing
sweet potato souffle
pineapple casserole
green beans
devilled eggs
rolls
sweet tea |
mizzrosa |
topic: Chocolate on Chocolate cake ::Vegan::
posted: Thu Sep 20, 2007 13:40
Made this cake from scratch. . the taste was extremely to die for. .i think it tasted better than a chocolate cake made with eggs. . i made the frosting out of scratch and that just completed it. . my friend whom i made it for simply loved it. .
my next cake to bake would have to be a vanilla with chocolate frosting :his request:
here is the recipe for both the cake and the frosting
::cake::
INGREDIENTS
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water
Review/Rate This Recipe
Save To Recipe Box
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
::frosting::
INGREDIENTS
1 cup sugar
6 T corn starch
4 T cocoa
1/2 t salt
2 T oil
1 cup water
1/2 t vanilla
METHOD
Mix sugar, cornstarch, salt, and cocoa in a medium sauce pan. Whisk in the water. Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes (make sure you don't boil too long, or it will set like toffee). Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake. |
tat2zbyq |
topic: easiest penutbutter cookies on earth
posted: Tue Sep 04, 2007 18:30
1 cup penutbutter
1 cup sugar
1 egg
mix well make into balls and flatten with a fork dipped in sugar bake at 350 for 8 to 10 mins cool and eat! |
uncleb |
topic: I cooked rice!
posted: Tue Sep 04, 2007 16:58
Sorry, I'm just excited about my new found talent. Tonight, it's rice pilaf! |
luckygurl13 |
topic: Cube Steaks Done Right
posted: Mon Sep 03, 2007 09:53
or southern style....
i do not really measure anything by the way.
cube steak dipped in flour, brown in large skillet with oil of choice. set aside. using the oil you browned the meat in, add a little sifted flour(no lumps), water and some beef bouillion cubes until you get the amount of gravy you need/want. add the steaks again and simmer on low all day...by dinner time this will practically melt in your mouth. |
rustygordon |
topic: scampi rusty style
posted: Sat Sep 01, 2007 13:55
>That shit sounds delicious. I love linguini w/ seafood or clams.
linguini is the best................ |
rustygordon |
topic: CRAB....
posted: Sat Sep 01, 2007 13:53
>if you bought them thery're already cooked. if you want to heat them you can steam them w/ a fine vinigarett and ittalian salad dressing. if you caught them then you shouldn't be tattooing, theres allot more cash in crab fishing!
hahahaha
true |
rustygordon |
topic: Cheese steak recp.......
posted: Sat Sep 01, 2007 13:52
>I want to try and make cheese steaks,anyone have a good recp?
cook steak add cheese
cheese steak........lol |
rustygordon |
topic: AHH HA
posted: Sat Sep 01, 2007 13:51
chicken and cheese with spaghetti
1 lb chicken breast cut for stir fry style
2 large tomatoes sliced and broiled till crisp
1 lb asparagus cut into bite size pieces
1 can cheddar cheese soup with half can of milk
pasta of your choice....i liked it with marfalda.(small lasagna noodles)
garlic to taste and sea salt
1 banana pepper sliced in rings ...no seeds
steam asparagus for 20 minutes
cook noodles
brown chicken with the pepper in butter
drain liquid
add cheddar soup and milk
boil
add tomatoes after crushing
bring to boil and reduce to simmer for 10 minutes
pour over noodles and enjoy |
flea517 |
topic: squid
posted: Fri Aug 31, 2007 10:52
lemon juice salt and pepper and grill it freakin awesome!!
|
flea517 |
topic: Chicken Livers
posted: Fri Aug 31, 2007 10:47
i hate chicken livers but that sounds kinda tastey |
njitalian |
topic: Anyone have a good steak marinade??
posted: Wed Jul 11, 2007 23:42
It's not mine, but tried it after seeing it on the food network with Bobby Flay.
Disco’s Hot and Tangy New York Strip Steaks
from Captain Eric “Disco” Dominijanni
MCB Camp Lejeune
http://www.commandofthegrill.com/winner_recipes.html#dominijann
It's Excellent!
i |
papadurivage |
topic: Anyone have a good steak marinade??
posted: Wed Jun 27, 2007 02:02
1 TBS Garlic
1 TBS coarsely ground coriander seeds
2 TBS coarse (kosher or sea) salt
1 TBS dill weed
1 TBS paprika
1 TBS flakes (or cayenne pepper)
1 TBS plus 1 tsp freshly ground (coarse) black pepper
mix all ingredients together.. sprinkle on both sides of steak liberally about 20 minutes before grilling.. grill to your liking..
Or if you want them to be extra good.. I mix the seasoning with A1 sauce and let the steaks sit overnight in a container to marinate.. Enjoy!
|
babygirl32080 |
topic: Rice Lasagna
posted: Fri Jun 22, 2007 10:20
Rice Lasagna
Ingredients:
2 Cups – Uncooked Long Grain Rice
1 LB – Ground Beef
1 – Medium Chopped Onion (small dice)
¼ Cup – Green Pepper Chopped (small dice)
1 –26 oz. Spaghetti Sauce (any kind)
1 – Large Egg
1 – 16 oz. – Small Curd Cottage Cheese – Low Fat
1 – 8 oz. – Skim Mozzarella Cheese – Finely Shredded
½ Cup – Grated Parmesan Cheese
Directions:
·Heat oven to 350*
·Cook rice
·Coat 9”x13”x2” pan with cooking spray
·Brown beef, add onions, green peppers and cook for 2 minutes
·Add sauce, salt and pepper to taste.
·Beat egg in bowl, stir in cottage cheese and mozzarella. (You could use a food processor for this step)
·Salt and pepper to taste
·Spread ½ of the sauce in the pan
·Cover with ½ of the rice
·Cover with ½ of the Cheese mixture
·Repeat layers. Sprinkle with Parmesan cheese.
·Cook for 50 minutes
·Let stand for 10 minutes before serving.
You may double the receipt to get more layers; cooking time remains the same 50 minutes.
|
bionikkrawdad |
topic: 1812 Pound Cake
posted: Mon Jun 04, 2007 19:17
Easiest stuff in the world.....
3c sugar, 3c flour, 9 med. eggs, 1 1/2 tsp vanilla, 1 1/2c butter. mix wet ingredients, sift dry ingredients in, mix for 10 minutes, pour into a LARGE bundt pan, bake at 350 for an hour, then 325 for 15 minutes or until done. BEST POUND CAKE EVER!!!!!! |
hotdogie |
topic: Beer Can Chicken
posted: Tue May 29, 2007 17:27
1 whole ckicken.
1 un opened can of beer
Rub chicken with seasoning
Shove beer can up the cavity...opener to the rear
Bake at 350
When beer explodes and the oven door flies opens, its done
Serve with rice |
njitalian |
topic: Bacon Habanero poppers
posted: Mon May 21, 2007 20:11
I LOVE habaneros, I have gots to try this when I get some time. |
jamesdanger |
topic: CRAB....
posted: Sat Apr 28, 2007 20:19
if you bought them thery're already cooked. if you want to heat them you can steam them w/ a fine vinigarett and ittalian salad dressing. if you caught them then you shouldn't be tattooing, theres allot more cash in crab fishing! |
jamesdanger |
topic: squid
posted: Sat Apr 28, 2007 20:16
you can take the hoods and turn them inside out.. stuff them and when they curl they will curl inward instead of outward. cover in a tomatoe sause. portabella makes a good stuffing with a fine cheese.
word |
yatchan |
topic: ez recipe
posted: Thu Apr 26, 2007 12:10
>This ones mine
>The Lim burger.
># 3 moderate slices Limburger Cheese.
>Cook as usual..
>Melt cheese
>Did you know Wisconsins town of Monroe is the only place in the USA that makes Limburger cheese?
>
what is limbuger? |
fernsicle |
topic: Orange Chipolte Sauce (Good on almost everything)
posted: Fri Apr 20, 2007 12:52
filipino adobo or LATINO adobo? |
hotdogie |
topic: ez recipe
posted: Tue Apr 17, 2007 17:29
This ones mine
The Lim burger.
# 3 moderate slices Limburger Cheese.
Cook as usual..
Melt cheese
Did you know Wisconsins town of Monroe is the only place in the USA that makes Limburger cheese?
|
hotdogie |
topic: Beer
posted: Sun Feb 11, 2007 17:17
Add beer (in moderation) to just about anything that simmers.
Bon Apetite.
You guys probably don't know me, but I haven't had a frozen dinner in over 2 years and I'm a frckn batular. I wish i could come home to a cooked meal, but I'm on my own. lol
|
hotdogie |
topic: Mashed 'taters
posted: Sun Feb 11, 2007 16:47
simple
Substitute milk with sour cream, equal parts.
Do the rest as usual.
Fucking awesome
Bon Apetite
|
hotdogie |
topic: I forgot an ingrediant, 1/2 cup rice
posted: Tue Jan 16, 2007 14:25
sweedish Meatballs
1 pound lean ground beef
1/2 pound italian pork sauges
1/4 cup seasond bread crunmbs
1 egg
2 tblsp. Worshistire sauce
1 tblsp dry mustard
1 can cream of mushroom
2 cans cream of celery.
combine all the shit except for the soup. make some meat balls golf ball size
brown 'em
put soup on 'em..no water
cover 1 hr. at 350 degrees
check 'em once in a while
uncovor 15 minutes before done
serve with mashed taters
fucking awesome
Bon apetite |
mookiemueller |
topic: Glazed Meatloaf
posted: Tue Jan 09, 2007 12:29
I never cared for meatloaf but the husband loves it so I had to find a recipe we could both live with. Turns out I love this one. I've been converted. It takes abotu ten minutes to throw it together and just over an hour to cook it.
1/2 cup ketchup
1/3 cup brown sugar
1 tablespoon lemon juice
1 teaspoon dry mustard
2 pounds lean ground beef 3 slices bread, shredded
1/4 cup diced onion
1 egg, beaten
1 cube beef bouillon, crumbled
3 tablespoons lemon juice
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth.
3. In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan.
4. Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.
|
hotdogie |
topic: My new Grill
posted: Wed Jan 03, 2007 15:10
Ain't she a beaut? lol |
hotdogie |
topic: BBQ auce
posted: Wed Jan 03, 2007 15:08
Johns Kick ass BBQ Sauce
1/2 cup Ketchup
1 Tablespoon. Dry yellow mustard....I like Colmans brand
1 Tablespoon cider vinegar
1 tablespoon brown sugar
1 teaspoon dried onion flakes..McCormick of course
1 Tablespoon Worcestershire sauce
Combine Ingredients
Refrigerate 'till onions are tender.
Put it on Ribs or what ever the fuck you want
Serves 2 or 3
|
