Favorite recipes

[jimotis4heisman]

You figure out a faster way of cooking 5lbs of potatoes, 5 lbs of shrimp, 4 lbs of crab legs, 3 kielbasa's and 8 ears of corn, you let me know.

i know atleast a dozen good ol boys from the western plains of canada. they dwarf our se ohio/wv/kentucky hillbillies in their level of "uniqueness" they can "figure it out" fo you if youd like

Very true...fortunately though, we have 11 out of 12 months to sit on the back porch and reckon we don't have to be freezing our nuts off to enjoy a little outdoor cooking :)

So when I'm tasting my newspaper shrimp in January, you can shovel your sidewalk one more time.

i like to grill in the snow. one of my fav activities. you cant play shinny in south carolina. id trade the central ohio winter for a colder one in a heartbeat.
more cold weather=more ice time=more shinny=more hockey time=happier jo

 

[Buck Nasty]

Originally Posted by osugrad21
4-5 pounds shrimp
4 pounds crab legs
3-5 lbs potatoes
3 packages kielbasa
6-8 ears of corn
1 Large onion

Heat a large pot of water over an outdoor cooker. Add Old Bay and 1 beer...bring to boil. (Old Bay and others also make seasoning packets that work well).

Cut potatoes in halves or thirds. Half the onion. Cut Kielbasa in 1 inch chunks. Cut corn into thirds or fourths. Devein and butterfly shrimp. Add potatoes, onion, and kielbasa to boiling water and cook for 10-15 minutes. Add corn and crablegs..cook for another 5-10 minutes. Add another can of beer. Add shrimp to boil for 3-5 minutes.

Drain water then pour contents over newspaper.
never was a big fan of my food over newspaper. i dont like the taste of newspaper. now if its over thn (the hockey news aka the canadian bible) count me in!!

ooooooohhhhweeeeee, one of my all time fav's. I would request you add in some Littleneck's though.

JO - this is the reason they make newspapers down there, lord knows nobody can read them.

 

[Thump]

3 packages kielbasa

You would.

 

[osugrad21]

You would.

I give that a 4 out of 10...definitely not up to your past efforts.

 

[mross34]

Usually make this with a couple swordfish steaks rubbed in cayenne and black pepper and then panfried. Great meal.

Note: Israeli couscous can be hard to find... They sell it at Wegman's, but you can use grande couscous is you find that too.


pearl couscous with olives and roasted tomatoes




Pearl Couscous with Olives and Roasted Tomatoes
Gourmet, September 2002
Makes 6 servings
For roasted tomatoes and dressing
2 pt red grape or cherry tomatoes (1 1/2 lb)
3 large garlic cloves, left unpeeled
1/4 cup extra-virgin olive oil
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
For couscous
2 3/4 cups chicken broth
2 1/4 cups pearl (Israeli) couscous
1 tablespoon olive oil
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 teaspoon chopped fresh thyme
Roast tomatoes and make dressing:
Preheat oven to 250?F.
Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.
Peel garlic and puree with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.
Make couscous:
Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.
Spread couscous in 1 layer on a baking sheet and cool 15 minutes.
Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.
Note: Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before proceeding.

 

[Muck]

if its a southern thing whys it take 18-30mins to cock?

What pray tell, is the proper length to cock?

 

[Muck]

Such as?

 

[osugrad21]

What is the proper length to cock?

6-8. Anything else gags me

..

 

[Brewtus]

Good stuff. I don't have an exact recipe, but this should get you close:

Great Lakes Blackout Stout

Original Gravity: 1.088

75% Pale Malt
9% Brown Malt
5% Crystal 120L
4% Chocolate Malt
3% Roasted Barley
2% Victory Malt
2% Black Patent Malt
Mash at 152 degrees

30 IBU's of Cluster for 90 min.
25 IBU's of Centennial for 90 min.
15 IBU's of Liberty for 30 min.
10 IBU's of Northern Brewer for 30 min.
Dry Hop with Liberty

Pitch with American Ale Yeast

 

[Muck]

The best Cheese Enchiladas you've ever had:

1/2 cup vegetable oil
8 corn tortillas
3 cups of shredded Velveeta
One medium onion, diced
2 cups chili gravy

Preheat oven to 450

Pour oil in a small skillet, heat the tortillas one at a time. Cover with a towel until you heat the remaining tortillas

Cover bottom of baking dish with 1/2 cup of chili gravy

Place 1/4 cup of cheese and 1 tablespoon of onion in the center of each tortillas and roll them.

Place tortillas in baking dish with the seam down

Cover tortillas with remaining chili gravy & sprinkle the rest of the cheese and onions over the top

Bake for 10 minutes or until sauce bubbles and cheese melts


Chili Gravy

1/4 cup vegetable oi)
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried Mexican oregano
2 T chile powder (chile NOT chili. Chile powder is pure powdered chiles, chili powder is chile powder mixed with spices)
2 cups chicken broth

Heat oil in a skillet over medium-high heat

Slowly add flour while stirring for 3-4 minutes to make a light brown roux

Add the rest of the dry ingredients and continue to cook for 1 minute while constantly stirring

Add chicken broth or water, stir until sauce thickens

Turn heat to low and let sauce simmer for 15 minutes

Add water to adjust the thickness (if needed)

 

[OSUsushichic]

Velveeta???

That recipe screams for some real cheese, particularly pepper jack or something.

 

[OCBuckWife]

The best Cheese Enchiladas you've ever had:
3 cups of shredded Velveeta

Nothing good comes from anything that includes Velveeta. It's not even cheese!

 

[Taosman]

My Fuzzy Blue Velveeta

Tune: "The Great Ship Titanic" (Unknown)
The kids were all a-screamin' for some lunch -- or was it snack?
There was Dave and Pablo, Bob and Ray, Katherine, Jill, and Mac,
after whom chimed in the others: Suzy, Jacky, and Conchita,
So I went and got my fuzzy blue Velveeta.

(Chorus:)
We don't know how it was done,
'cause Velveeta doesn't spoil. (Not even in the sun!)
Those folks at Kraft are clever, they've really got it made
with cheese that doesn't ... biodegrade.
​

It's sealed tight in the fridge, with "Toxic" on the label.
A few adults and children are the only ones who're able
to stomach and survive a toasted whole-wheat pita
filled with my fuzzy blue Velveeta.

(Chorus)
​

Maybe 'twas a chemist with an enzyme never seen,
Perhaps it was the work of an engineered gene.
All we know is our enemies will always be defeata
if forced-fed my fuzzy blue Velveeta.

(Chorus)

( confession; I know people at Kraft!)
​

 

[shetuck]

Nothing good comes from anything that includes Velveeta. It's not even cheese!

Next you'll tell me that Funyuns aren't really onion rings!








:p

 

[Mac]

Nothing good comes from anything that includes Velveeta. It's not even cheese!

I'm going to have to partly disagree...My mom makes the BEST homemade mac n cheese with velveeta. She also puts in colby jack and shredded sharp cheddar.

One of my favorite meals.

Velveeta outside of that (^) is gross