Post your own (or one that you have tried) homemade recipes for kick *** food in here.

 

Josh - Tell Jess to post that three bean not quite chili mac stuff she makes.

 

it's coming, hold your horses

 

Interesting thread...


Buffalo Chicken dip:

2 large cans of canned chicken breast (I think they are the 8oz. size)
2 blocks of cream cheese
2 cups of shreaded sharp cheddar cheese.
Franks Red Hot to the level you like.
1 bag of Tostidos Scoops


1. Fully drain the chicken breast and place (the chicken) into a suitable mixing bowl.
2. Add the softened cream cheese
3. Hand mix until the cream cheese is dispersed nicely (do not mix it to death and make soup out of it, globs of cream cheese is O.K.)
4. Add the Franks Red Hot to taste (keep in mind that after cooking the flavor will be milder so kick it up a notch prior!) I add alot here however the more you add the the less solid the final product will be (i.e. soupy). Be sure to drain the chicken real well!!!
5. Gently fold in one cup of the shreaded cheddar cheese.
6. Spread the mixture into a baking container so the depth is about 3 inches (I found that a 9x9" does nicely) and sprinkle the remaining shreaded cheddar cheese on the top.
7. Bake at 325* for 15 minutes or until the cheese melts evenly.
8. Let sit for about 20 minutes and enjoy!

Note...Blue cheese can be substituted for the Cheddar, triscuts vs. Scoops, and don't forget Celery. A good Lagar is a great addition as well.

 

1/2 c. brown sugar
3 Tbsp. vinegar
1/2 c. ketchup
2 Tbsp. yellow mustard
1 or 2 lb. ground beef
1 or 2 onions
1lb. can butter (Lima) beans (drain juice)
1lb. can pork and beans (do not drain)
1lb. kidney beans (do no drain)

Mix in baking dish brown sugar, vinegar, ketchup and yellow mustard. Brown in skillet, ground beef and onions; crumble and drain meat. Put in backing dish. Add lima beans, pork and beans, and kidney beans. Bake 1.5hrs at 350deg.

Emma Krehel (Jess' grandma)

 

Company Potatoes

2 pounds package of Mr. Dell’s Shredded Potatoes (frozen)

1 stick real butter

salt & pepper to taste

2 cups grated cheddar cheese

2 cups sour cream

1 can of Cream of Chicken soup

½ cup onion finely minced



Mix all together in 9 x 13 pan (keep potatoes frozen during process of mixing). Spray inside of 9 x 13 pan with PAM.



2 cups of crushed Post Toasties cereal

(i.e. 4 cups of cereal equals 2 cups of crushed)

1 stick of real butter



Place crushed cereal across top of 9 x 13 pan; then sprinkle melted butter across top of cereal. Bake at 350 degrees for 45 minutes!

 

Take rock fish fillets, place them on top of aluminum foil. Make sure the aluminum foil will be able to wrap around the whole fillet.. Be sure to spray the foil with pam, or butter to avoid them from sticking. Next take ya some butter, lemmon pepper marinade, parsley flakes, italian spices, old bay.. Spread it over the fillets in that order. Put the marinade , butter on thick so that the fish will steam, cook in it.. Once that is done wrap the fillets up in the foil. Have the grill set to 300, place the fish on the grill.. Let them cook, 20min or untill they are cooked to your liking.. I chose rock fish, cause we get it all the time, but perch, Mahi-mahi, or fresh thin fillets of tuna is also great... It shouldn't even taste like fish if cooked perfect.. It is delish

BTW DEW good thread...

John

 

Ingredients

• 4 Tbs. olive oil
• 2 pork tenderloins(about 1 lb. each) trimmed and patted dry
• coarse salt and black pepper
• 1/4c orange juice
• 2Tbs dijon mustard
• 1 Tbs. honey
• 1 garlic clove 4 bunches flat-leaf spinach(2lbs total)thick stems removed,washed well (just get a prebagged bag of baby spinach, but I did use garden fresh spinach)
  

Directions

1. In a large skillet,heat 1 Tbs. oil over medium;season pork with salt and pepper. Add pork to skillet,and cook,turn occasionally till thermometer reads 145,20-25 min(reduce heat if pork browns too quickly). Transfer pork to plate,and cover loosely with aluminum foil;let rest 5-10 mins(reserve skillet)
2. Meanwhile,in a blender,combine orange juice,mustard,honey,garlic and 2 Tbs olive oil (garlic infused is even better). Season with salt and pepper and blend till smooth;set vinaigrette aside.
3. In reserved skillet(if bottom of skillet is blackened,use new one) heat remaining Tbs oil over high. Add as much spinach as will fit;toss until wilted,adding more spinach as there is room,3-5 mins. total Drain off excess liquid,and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette;serve with spinach.

I took this right of a book last night. But I can't just put pork in a pan without some kind of seasoning. I put a little sage, basil leaves (crushed), garlic powder (not a ton, the sauce will produce a ton of it) on the pork. I also put a little...very little bit of chili powder on one side of the pork. Bring it off the pan as soon as it hits 145*.

I also love garlic if you don't know me. I'll eat it raw on some occasions. I replace all olive oil with garlic infused olive oil. Also, fry chopped garlic in the pan you pan to saute the spinach. When it starts to caramelize, add your spinach and a good helping of butter. Then saute. Holy sheet it is good.

Needless to say, I stink today.

 

Deli-Style Corned Venison

4-6 pounds venison
5 tbsp.Morton Tender Quick
2 tbsp.Brown sugar
1 tbsp.ground black pepper
1 tsp.ground paprika
1 tbsp.ground allspice
1 tsp. garlic powder

Trim surface tallow from brisket or roast.In small bowl,mix all ingredients together.Rub mixture into all sides of brisket or roast.Place brisket in plastic bag and tie and seal securely.Refrigerate and allow to cure 5 days per inch of meat thickness.Place brisket in crock pot and add water to cover.Cook 4 hours.

Every roast i did was done in 5 days.Works with beef too,it,s the best corned you,ll ever have.Happy Saint Patrick's day

 

Wow sheephead...hmmm...corned venison, I must try this.