official I'M BETTY CROCKER ***** thread...
- Thread starter Poohbair
- Start date
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Poohbair
Pabst O'Holic
Fridays Grub w/ some family in town from Cali...
And since my dad didn't kick the bucket like the doctors told him to, I went up there on Saturday and cooked him some food too, and did some chores around the property that he cant do anymore...
I stole the potato idea from Dirtygoat.. worked great!
And since my dad didn't kick the bucket like the doctors told him to, I went up there on Saturday and cooked him some food too, and did some chores around the property that he cant do anymore...
I stole the potato idea from Dirtygoat.. worked great!
boardbysled
Tree Nerd.
I'd like to thank all you guys, as you are giving me ideas that I could have never come up with, so I dont have to eat the same old Top Ramen every night.:redneck:
Cave Dave
Well-Known Member
More Country style boneless pork chops ( My Dr. says I need to cut back on these....) only differance was I found a new seansoning I hadn't tried before.
This is now my favorite pork rubbing spice!It's not real salty and is sweet and mapley.(not sure if mapely is a word,but you get the idea).
The wind was dead calm and I realy got a good smokey flavor in to these.
You can see how far in to the meat the smoke got,yet it stayed nice and juicy.
I love summer time and cooking outside.:beer:
This is now my favorite pork rubbing spice!It's not real salty and is sweet and mapley.(not sure if mapely is a word,but you get the idea).
The wind was dead calm and I realy got a good smokey flavor in to these.
You can see how far in to the meat the smoke got,yet it stayed nice and juicy.
I love summer time and cooking outside.:beer:
Mrs. Crusty
Resident *****y Elder
Triple Chocolate Macadamia Nut Cookies
Ingredients
1.In a bowl, whisk together flour, salt, and baking soda; set aside. In a medium saucepan over medium heat, melt butter. Turn off heat and add both sugars; whisk until combined. Transfer mixture to a medium bowl, and let cool to room temperature.
2. Whisk egg, egg yolk, and vanilla into butter mixture. Fold in flour mixture until just combined. Fold in chips and nuts. Cover bowl with plastic wrap; refrigerate until firm, about 30 minutes.
3. Preheat oven to 325 degrees. Using an ice cream or 1/4 cup cookie scoop, place golf-ball-size mounds of dough <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]-->3 inches apart on baking sheets. Sprinkle a small amount of sea salt on top of each mound of dough. Bake until cookies are lightly golden brown and the tops no longer look wet, 12-15 minutes. Allow cookies to cool on baking sheet for 5 minutes; transfer to a wire rack until completely cooled. Store in an airtight container.
I must confess, I just found this recipe yesterday after 3 days of searching for something different. I felt that this one was more of something of how a true chef would bake. I didn't have all 3 chocolates. So to substitute, I added another 1/4 cup of each of the chocolates that I did have to the batter to compensate for the missing 1/2 cup of chocolate that I did not have. Still works and very yummy. Just remember, do not use a mixer and do not over fold all of your ingredients. Enjoy! :cheers:
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter (not margarine)
- 1 cup plus 2 tablespoons firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup bittersweet or semisweet chocolate chips
- 1 cup chopped macadamia nuts
- Coarse Sea Salt
1.In a bowl, whisk together flour, salt, and baking soda; set aside. In a medium saucepan over medium heat, melt butter. Turn off heat and add both sugars; whisk until combined. Transfer mixture to a medium bowl, and let cool to room temperature.
2. Whisk egg, egg yolk, and vanilla into butter mixture. Fold in flour mixture until just combined. Fold in chips and nuts. Cover bowl with plastic wrap; refrigerate until firm, about 30 minutes.
3. Preheat oven to 325 degrees. Using an ice cream or 1/4 cup cookie scoop, place golf-ball-size mounds of dough <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]-->3 inches apart on baking sheets. Sprinkle a small amount of sea salt on top of each mound of dough. Bake until cookies are lightly golden brown and the tops no longer look wet, 12-15 minutes. Allow cookies to cool on baking sheet for 5 minutes; transfer to a wire rack until completely cooled. Store in an airtight container.
I must confess, I just found this recipe yesterday after 3 days of searching for something different. I felt that this one was more of something of how a true chef would bake. I didn't have all 3 chocolates. So to substitute, I added another 1/4 cup of each of the chocolates that I did have to the batter to compensate for the missing 1/2 cup of chocolate that I did not have. Still works and very yummy. Just remember, do not use a mixer and do not over fold all of your ingredients. Enjoy! :cheers:
Poohbair
Pabst O'Holic
24 lbs of chicken...
Some fixins...
It will now sit until Saturday...
Some fixins...
It will now sit until Saturday...
dirtygoat
Well-Known Member
OK Choppy, some tuna...
Usually most of it gets canned in mason jars... But, when it's fresh you can't help but grill some up...
We tried probably 8 different ways of preparing it... Did up 8 steaks and sampled each... These three were voted the best, so we ran with it...
In the 2nd picture the one in the middle was marinaded in soy sauce, then shallow pan fried in sesame oil... Off the hook...
The one furthest away was dredged in flour and pan fried... Nice crust and most people preferred this method...
The one closet was rubbed with Cajun seasoning and grilled... This was my favorite...
Had a few Cajun steaks leftover, so I broke them up the next day in a bowl with some mayo and made tuna sammiches...
Usually most of it gets canned in mason jars... But, when it's fresh you can't help but grill some up...
We tried probably 8 different ways of preparing it... Did up 8 steaks and sampled each... These three were voted the best, so we ran with it...
In the 2nd picture the one in the middle was marinaded in soy sauce, then shallow pan fried in sesame oil... Off the hook...
The one furthest away was dredged in flour and pan fried... Nice crust and most people preferred this method...
The one closet was rubbed with Cajun seasoning and grilled... This was my favorite...
Had a few Cajun steaks leftover, so I broke them up the next day in a bowl with some mayo and made tuna sammiches...
Attachments
dirtygoat
Well-Known Member
Figured I'd post up a pic of my Fish Dogs while I'm at it...
These were done with the sea bass... I cut the fillets into hot dog size pieces and dip them into a tempura batter... Shallow fry in an electric skillet, then thrown on a hot dog bun and smothered with Tatar sauce...
These are unbelievable...
These were done with the sea bass... I cut the fillets into hot dog size pieces and dip them into a tempura batter... Shallow fry in an electric skillet, then thrown on a hot dog bun and smothered with Tatar sauce...
These are unbelievable...
Attachments
Poohbair
Pabst O'Holic
Fixed it for ya... :beer:
Poohbair
Pabst O'Holic
put another 5.5lbs in some marinade today... just in case...
This has no lemon or lime, but added a can of Jalepeno's for good measure...
This has no lemon or lime, but added a can of Jalepeno's for good measure...
k2blazen
Well-Known Member
This thread always gives me the munchies :cool:
dirtygoat
Well-Known Member
Poohbair
Pabst O'Holic
Fried them up in olive oil.....pretty good but not willing to lose more finger tips.:haha:
CHOP SHOP
Well-Known Member
Bend you fingers more. If mistake made, only knuckles not tips.
Cave Dave
Well-Known Member
This is my wife's recipe but I decided to give it a try. 5 lbs of boneless chicken ***ty,a 16 oz jar of your favorite salsa,Green peppers,a little diced onion,and a few jalapeno slices.Put it on low and let it cook al day.
Shred it up and let it soak up all the juices and you have KILLER taco meat.We used hard and soft shells with all the normal fixin's...
This is super easy and the kids love it.
Shred it up and let it soak up all the juices and you have KILLER taco meat.We used hard and soft shells with all the normal fixin's...
This is super easy and the kids love it.
Hellbilly
Well-Known Member
More Country style boneless pork chops ( My Dr. says I need to cut back on these....) only differance was I found a new seansoning I hadn't tried before.
This is now my favorite pork rubbing spice!It's not real salty and is sweet and mapley.(not sure if mapely is a word,but you get the idea).
I was getting on this tread to find a good dry pork rub I'l give this a try, Thanks :beer:
RusM
Well-Known Member
Artichoke parmesan sauerkraut burgers!
Some of the guys I was camping with last weekend came up with this, it's goddamned delicious. :cheer:
Artichoke parmesan dip- Whichever recipe/store you prefer.
Burgers- Prepare to your liking.
Sauerkraut- Cut up a sweet onion and saute it in some oil, you can either sweat it or brown it, I browned it. Add the sauerkraut when the onion is nearly done. Then add a beer or two and let the alcohol cook off, I used Blue Moon last time but any mildly hopped beer would do.
Cheese- I like cheddar.
Brown hamburglers on grill, smear some artichoke parmesan on the burgers just before you put the cheese on to melt, placing cheese on top of dip.
Place sauerkraut onto hamburger and enjoy!
Some of the guys I was camping with last weekend came up with this, it's goddamned delicious. :cheer:
Artichoke parmesan dip- Whichever recipe/store you prefer.
Burgers- Prepare to your liking.
Sauerkraut- Cut up a sweet onion and saute it in some oil, you can either sweat it or brown it, I browned it. Add the sauerkraut when the onion is nearly done. Then add a beer or two and let the alcohol cook off, I used Blue Moon last time but any mildly hopped beer would do.
Cheese- I like cheddar.
Brown hamburglers on grill, smear some artichoke parmesan on the burgers just before you put the cheese on to melt, placing cheese on top of dip.
Place sauerkraut onto hamburger and enjoy!
Little Red Zuk
Well-Known Member
I will never have a worthwhile contribution to this thread.:booo:
Poohbair
Pabst O'Holic
Last night I made a sweet homemade peppercorn burger with grilled ham, cheddar, and pepperoni w/ some baked cheese sticks....
Tonight I threw together a big pot of beef barley soup...
Tonight I threw together a big pot of beef barley soup...
hondakillah
Well-Known Member
I figured this was the place to show off one of the things I got in the process of my move that finally got unpacked:
I friggin love the thing! Make bacon in no time!
I friggin love the thing! Make bacon in no time!
Last edited:
Poohbair
Pabst O'Holic
Yesterday I was at the store looking for something to bbq...
Got some chicken breasts, shrimp, a rolled flank, taters, bread, and a little zucchini for the wife...
Got some chicken breasts, shrimp, a rolled flank, taters, bread, and a little zucchini for the wife...
slednecks1124
Well-Known Member
- Joined
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Been craving my moms egg rolls so last night so I decided to make my own (first time ever), didnt follow a recipe or anything just added ingredients and it turned out awesome. But I did run out of egg roll wraps so I had to use a few floud tortillas which actually was not bad at all, just a bit more doughy. Some of the wraps were kinda loose since I knew I wasnt gonna have enough wraps so I tried to fill em as much as possible.
Decided to make a bunch so I can put em in ziplocks and freeze them for later, they are perfect for the days I dont feel like cooking.
Ingredients were:
-Egg roll wraps
-eggs
-pork country sausage (Stewarts Meats)
-Lean Ground Beef
-Carrots
-cabbage
-green onions
-onions
-pepper
This is whats left after feeding me, my wife, my two boys and my buddy.
Mmmmmmmmmmm.....
Decided to make a bunch so I can put em in ziplocks and freeze them for later, they are perfect for the days I dont feel like cooking.
Ingredients were:
-Egg roll wraps
-eggs
-pork country sausage (Stewarts Meats)
-Lean Ground Beef
-Carrots
-cabbage
-green onions
-onions
-pepper
This is whats left after feeding me, my wife, my two boys and my buddy.
Mmmmmmmmmmm.....
Poohbair
Pabst O'Holic
I have never made stir fry before, so last night I gave it a whirl... turned out pretty damn good...
3lbs chicken breast
1 batch w/ chicken, peppers, carrots, and noodles
and 1 batch with chicken, broccoli, cauliflower, carrots, and noodles
3lbs chicken breast
1 batch w/ chicken, peppers, carrots, and noodles
and 1 batch with chicken, broccoli, cauliflower, carrots, and noodles
ShaftyVonHelmet
Well-Known Member
Cutting patatoes to to boil for mashed taters ..... Patato slipped in off with the finger tips.
The end of your fingers look like ****ing toes:eeek:
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