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Very Hot Topic (More than 25 Replies) What's Cooking Today? (Read 14,464 times)
Morgan1
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Re: What's Cooking Today?
Reply #50 - Oct 16th, 2012 at 10:02pm
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Champ, we're all waiting to hear or read one of your delicious recipes. I have confidence in you and your recipes! Smiley
  

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Rodney Your Teas Ready
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Re: What's Cooking Today?
Reply #51 - Oct 18th, 2012 at 12:02am
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Tonight I did braised short ribs. Could be better.
  

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Morgan1
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Re: What's Cooking Today?
Reply #52 - Oct 20th, 2012 at 1:12am
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Rodney Your Teas Ready wrote on Oct 18th, 2012 at 12:02am:
Tonight I did braised short ribs. Could be better.


Yummy!!!! Could be better? Did you mean it couldn't have been any better?

**************

Tonight we had:

Grilled Elk Steaks and Rice Pilaf with Fresh Garden Salad.

The steaks were so tender and delicious! I had never had Elk steak before.
  

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Re: What's Cooking Today?
Reply #53 - Oct 22nd, 2012 at 10:28am
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Morgan1 wrote on Oct 20th, 2012 at 1:12am:
Yummy!!!! Could be better? Did you mean it couldn't have been any better?

**************

Tonight we had:

Grilled Elk Steaks and Rice Pilaf with Fresh Garden Salad.

The steaks were so tender and delicious! I had never had Elk steak before.

Elk? Did you guys hunt it yourself, or purchase it?

(Most "out there" meat I've ever had is bison).
  
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Josie
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Re: What's Cooking Today?
Reply #54 - Oct 22nd, 2012 at 7:13pm
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Soon as the grocery store starts carrying Eggnog I am doing this



http://www.adventuressheart.com/2011/12/eggnog-french-toast.html
  
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Morgan1
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Re: What's Cooking Today?
Reply #55 - Nov 2nd, 2012 at 12:12am
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Rodney Your Teas Ready wrote on Oct 18th, 2012 at 12:02am:
Tonight I did braised short ribs. Could be better.


I want to know what you did. Maybe I could make a suggestion for next time around. Do you remember your recipe? 
  

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Morgan1
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Re: What's Cooking Today?
Reply #56 - Nov 2nd, 2012 at 12:22am
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Josie wrote on Oct 22nd, 2012 at 7:13pm:


This sounds like a great Christmas morning recipe, Josie. I'll have to save it for Christmas morn.

I will make the below recipe on Christmas morning along with some fresh fruit.


GREEN CHILI CHEESE SQUARES
prep: 15 minutes              cook: 45 minutes

1 stick of butter or margarine
10 eggs, slightly beaten
1/2 cup plain flour
1/2 tsp baking powder
1/2 tsp salt
1 cup chopped green chilis
16 ounces small curd cottage cheese
1 lb. total Kraft Mexican Cheddar Monterrey Jack Cheese

Preheat Oven to 400 degrees
melt butter and cool; pour into large bowl, add eggs, beating slowly with mixer. Add all other ingredients and mix well. Pour into buttered 13X9X2 pyrex casserole dish. Bake @ 400 for 15 minutes then reduce oven to 350 and bake for 30 minutes.

PS   I use a great value 7 ounce can of green chilis in this dish. Hope you'll try it one day.
  

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Haruhi K
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Re: What's Cooking Today?
Reply #57 - Nov 5th, 2012 at 11:13am
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Josie wrote on Oct 22nd, 2012 at 7:13pm:



That cool pretty damn good Cheesy

And I like eggnog!
  
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Morgan1
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Re: What's Cooking Today?
Reply #58 - Dec 15th, 2012 at 11:47pm
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Quote:
Elk? Did you guys hunt it yourself, or purchase it?

(Most "out there" meat I've ever had is bison).


A friend went out West and hunted the Elk. After shooting the Elk, Chad took the meat to a butcher in Montana and the butcher processed almost 450 pounds of meat. Chad went out there in a pickup with a freezer on the back. He filled that freezer full with one kill! Elk is really delicious. It is waaaaaay better than deer. It tastes much like beef. 

Delish. Cuba! If you get the opportunity to try it, go for it! If you get the opportunity to go hunt Elk, Goooo for it!!!! But don't forget to carry your freezer on your pickup truck!  Wink
  

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Re: What's Cooking Today?
Reply #59 - Dec 21st, 2012 at 12:43pm
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Brats in Pineapple-Cranberry-Habanero Sweet-and-Sour Relish

Ingedients:
Take three neighborhood children - ooh wait, I'm sorry, I meant the other kind of brats - three medium-sized bratwursts - and fry about halfway-through on medium heat!

While that's happening, make the relish:

1/2 can of cranberry sauce (with or without berries, as you prefer)

1/2 can of chunked pineapple (with or without the juice, depending on how sweet you want it)

1-3 Bhut Jolokia Scotch Bonnet/habanero peppers with the stems removed (and the seeds and ribs if you're wimpy - or if you're wimpier still, use orange habaneros from the grocery store, Thai dragons, serranos, jalapenos, chipotles, or hot ancho peppers - lower Scovilles than that and there's just no point - Note: all these peppers will impart a slightly different flavor: habaneros have a light, sweet fruity flavor [behind all that heat] while jalapenos and anchos taste "green" i.e. like a vegetable)

3 tablespoons apple cider vinegar



Combine ingredients (not including the cans the cranberry sauce and pineapple came in, Bert) in a food processor and pulse a few times until a relish-like consistency is achieved. If relish is too thin, my recommendation is to add more habaneros until the right consistency appears ...but your mileage may vary; so more pineapple (drained) is probably the way you'll want to go.

When the brats are cooked about halfway, add as much or little relish as you want straight onto and around the brats. Continue cooking until brats are done and relish in the pan has deveoped a bit of a crust at the bottom.

When done, pour everything straight onto a plate, grease (shouldn't be much) and all. Chase each bite with mighty pulls from a half-gallon of milk (to help keep you from screaming at the burn), and enjoy! Smiley
« Last Edit: Dec 21st, 2012 at 12:59pm by Darwinist »  

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