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Post by tomishereagain on Mar 31, 2016 14:57:52 GMT -6
Try this:
Pump out some baby powder all over your carpet - vacuum.
Chicks dig the smell
(Note: Don't use actual ground up powdered babies, that doesn't go very well, especially if you make your own)
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Post by tomishereagain on Mar 31, 2016 14:59:18 GMT -6
Note:
Chicken is NOT done till the bones stop bleeding
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Post by tomishereagain on Apr 1, 2016 15:55:50 GMT -6
Pick up some of those ham steaks (Low Sodium) - the ones without the bone that come in a 2 pack and are about 1/2 inch thick. Take them out of the package and freeze individually.
1 Ham Steak - Thawed
2 potatoes - cubed not peeled
1/3 sweet onion - sliced not diced
Dribble some olive oil in a fry pan and add a little worstershire and some malt (or basalmic) vinegar
Put the potatoes in and cook on medium with a lid till they just start to soften (the color changes)
Add the onions and a little real butter (stick butter)
Add horseradish sauce & mustard (Spicy Brown) and toss to coat everything
Turn the fire down a little - recover and cook till the onions and taters are done.
I put a little A-1 into the pan and add the ham - cook that till its hot enough and coated with A-1/Mustard sauce goodness
Enjoy
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Post by tomishereagain on Apr 10, 2016 9:51:36 GMT -6
Basic Red Gravy
I Prefer it as a spaghetti dish but it is only limited by your imagination.
In a crockpot, put some spaghetti sauce (Don't fill the crock cause meat goes in)
Add breakfast steaks (Any thin steak in small chunks {about the side of a can top} the thinner the better)
Add Italian sausages (Cut those into bitesize chunks) Or you can use cutup Brats
Stewed or Diced tomatoes
Peppers & Onions
Cook till meats are done (Steak should fall apart easy)
Serve over noodles or whatever
Here's What I Do
Cut the Breakfast Steak (Eye of Round) into can-top size chunks
Cut the Cajun or Gator Sausage (Italian Hot Sausage Works) links into bitesize chunks
Throw them into a Sealable storage bag with Fire oil (any hot pepper oil),
a splash of Rice Vinegar, Slap Yo Momma or Cajun Seasoning(careful - they have salt in them),
Hot Chili Powder, Cracked Black Pepper, Some Worstishire & Red Pepper Flakes.
Seal the bag and mix the spices into the meat and set it aside on the counter
(It has to get to room temp)
Spray The crockpot with cooking spray
Shake out some fire oil in the bottom
(not a lot, the meat is supposed to be the spiciest)
Add spaghetti sauce (I use Ragu no/meat)
Add a can of diced tomatoes (I use Italian style)
Add a small can of Button Mushrooms (Drained)
Cut up a Yellow and a Red Pepper to bitesize chunks
Slice some fresh mushrooms (about a handful)
Slice a Roma Tomato into thick slices
Slice and Quarter a Sweet Onion
Put those in a bag with some Honey and a little Brown Sugar
Nuke in the Mic for 7-10 secs (Just enough to warm the honey)
Mix the bag and pour into the crock
Pour the meat into the crock
Add Italian Seasoning, Garlic or Garlic Powder
Cook all day (in by 11am done by 5pm)
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Post by tomishereagain on Apr 15, 2016 14:10:17 GMT -6
I'm Just sayin:
Crushed Ice, Capt Morgan Spiced Rum & Rootbeer
Is Freakin Awesome!
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UNDEAD1
Welcome to Ghost Town. Where The Dead Come Back To Life !
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Post by UNDEAD1 on Apr 15, 2016 16:00:20 GMT -6
a Rootbeer aFloat.  |
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Post by tomishereagain on Apr 15, 2016 17:15:51 GMT -6
LOL - yup and sinking fast...
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Post by tomishereagain on Apr 16, 2016 7:41:31 GMT -6
Bake Bacon in the oven for about 20 minutes at 400 degrees. Use aluminum foil to catch the grease. Store bacon grease in the fridge in a glass jar with a lid.
I use a cooling rack coated with cooking spray to keep the bacon out of the grease.
Season the bacon with brown sugar or cracked black pepper for better flavor (Use cajun seasoning=Awesome)
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Post by tomishereagain on May 5, 2016 11:09:45 GMT -6
Pigs In A Blanket  12 leaves of Cabbage 1 lb Ground Beef 1/2 cup Jasmine rice, uncooked 1/4 cup Milk 1 Egg, beaten 1 Tablespoon Garlic Powder 2 teaspoon Onion Powder 1/2 teaspoon Salt 1/4 teaspoon Black Pepper 2 (15oz) cans Tomato Sauce 4 Tablespoons Brown Sugar 4 Tablespoons Lemon Juice 4 teaspoons Worcestershire Sauce Boil cabbage head in large pot of water for a few minutes until leaves are soft enough to wrap. (I had to boil mine for about 5 minutes, peal off 5 leaves- and then return the head to boil another 5 minutes and peal off a few more) In a medium bowl, mix ground beef, rice, milk, egg, garlic powder, onion powder, salt and pepper. Spoon beef mixture into cabbage leaves, tuck in the sides of the leaves and roll tight. Place in crock pot with the seam side down. In separate bowl, combine tomato sauce, brown sugar, lemon juice and Worcestershire sauce. Mix well then pour over the cabbage rolls. Cook on HIGH for 4 hours or on LOW for 8 hours. |
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Post by tomishereagain on May 5, 2016 11:22:20 GMT -6
Cooking Ground Beef, Pork & Chicken Do not break up the ground meat right away. Let it cook for a bit as a hunk, flip it and cook it as a hunk on the other side. Then take a spatula or wooden spoon and break that chunk into smaller but substantial chunks about 1 inch in size. Add your onions, garlic and your seasonings and cover the pan. when done, you should drain it and you will have chunks of seasoned ground meat for whatever you are making. When you cook down ground meat in a sauce it gets small. It still tastes okay but there is no substantial hunks of meat to actually sink your teeth into. This way gives you a nice separation of the meat from the sauce while still giving you some cookdown. Try it with: - Rice-A-Roni
- Chili
- Tacos & Burritos
- Spaghetti
- Cream soup & Egg Noodles
Stuff it into manicotti shells with cheese & spaghetti sauce Wrap it in cabbage
I buy my hamburger meat in those 1 lb rolls. I use a wooden spoon to split the roll down the center then cut it into chunks. Once I have the roll divided up I add my onions, peppers garlic & spices. I dripple some red cooking wine & wortershire and a few drops of rice vinegar or basalmic vinegar then cover and simmer till the burger is cooked thru. Drain and add that to my sauces.
Mixing ground beef and pork sausage is another variation. Ya just gotta get the mix to hold together long enough for it to be cut apart in the pan.
You can also mix ground chicken with seafood meat. Shrimp, Lobster & crab meat is kinda expensive. Mixing ground chicken with it makes a little go a long way.
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