Whether it's your first Bonnaroo or you’re a music festival veteran, we welcome you to Inforoo.
Here you'll find info about artists, rumors, camping tips, and the infamous Roo Clues. Have a look around then create an account and join in the fun. See you at Bonnaroo!!
I have been having good luck with recipes and thought it might be fun to have a recipe exchange thread. Post one that you love or have been wanting to try.
Here is one that I haven't made yet so I don't have anything to say about it but it has gouda and bacon so it has to be good! I don't have a food processor so I will be shredding the cheese by hand and probably using panko bread crumbs instead of making my own. Also, I think I'm gonna try rolling a little of it into bread crumb balls and pan frying!
Ingredients 16oz elbow macaroni, cooked and drained 4 Tbsp butter 2 1/4 cup skim milk 1/2 cup flour 1 1/4 cup heavy cream 2 tsp kosher salt 1 tsp ground black pepper 1/2 tsp dry mustard 2 tsp worcestershire 1lb smoked gouda cheese, shredded 1/2 lb sharp cheddar cheese, shredded 5 slices bread (about 2cups crumbs) 3 Tbsp butter, melted 1/2 cup bacon, cooked and crumbled
Instructions 1.Prepare macaroni according to package directions. Set aside. 2.In large pot, melt butter over medium high heat. Add skim milk and bring to near boiling. Reduce heat to medium and sprinkle in flour. Whisk vigorously over medium heat for 1-2 minutes. Mixture should be thick and boiling. Slowly add cream, while whisking. Add in salt, pepper, mustard and worcestershire sauce. Reduce heat to low and continue to stir for about 5 minutes. 3.In food processor, shred Gouda and Cheddar cheese. Add to pot, stir until thoroughly combined. 4.Add cooked macaroni to cheese mixture. Pour into a 13x9 dish. 5.In same food processor bowl (no need to wash it after shredding the cheese), process 5 slices of bread to a fine crumb. Add melted butter. Sprinkle over macaroni. Top with crumbled bacon. 6.Bake uncovered in a 375 degree oven for 25-30 minutes.
Here is another one for pork tenderloin in the slow cooker. This I have made a few times and it was easy and amazingly good. It's even yummier if you reheat in the oven...it gets a little crispy. The glaze is the best part.
BROWN SUGAR AND BALSAMIC GLAZED PORK LOIN {SLOW COOKER}
Ingredients 1 (2 pound) boneless pork loin 1 teaspoon ground sage 1/2 teaspoon salt 1/4 teaspoon pepper 1 clove garlic, crushed 1/2 cup water
Glaze 1/2 cup brown sugar 1 tablespoon cornstarch 1/4 cup balsamic vinegar 1/2 cup water 2 tablespoons soy sauce
Directions Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.
Strawberry and cream cheese salad (a.k.a super yummy pink stuff)
1 small package of strawberry jello 16 small marshmallows 1 cup hot water 1 eight ounce package of cream cheese 1 large package of cool whip 1 cup of frozen strawberries(frozen) 1 1/2 cup chopped nuts(optional)
Dissolve jello, marshmallows, and cream cheese in water. Add strawberries. Fold in whipped topping and nuts. Place into lined muffin tin and let chill until set.
Post by heyyitskait on Aug 12, 2013 6:57:34 GMT -5
I have a recipe for chocolate beer cupcakes and chipotle cheddar biscuits (think red lobster, but better). This post is to remind me to share them when I get home.
Chipotle Cheddar Biscuits Ingredients:
2 1/3 cups all-purpose flour
1 tsp. freshly ground black pepper
1 tbsp. chipotle powder*
1 tbsp. sugar
1 tbsp baking powder
1 tsp. cream of tartar
1 tsp. salt
1/2 cup (1 stick) unsalted butter, chilled and cut into 1-inch pieces
2 cups grated and tightly packed sharp cheddar cheese**
1 1/4 cups buttermilk
1 large egg
Kosher salt for topping
Directions: Preheat oven to 400 degrees F.
In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar & salt.
Add the butter. Work into dough with your hands (or the back of a wooden spoon if you don't want to get messy). The mixture should look like coarse sand. Add the cheese and mix.
In a small bowl, whisk together the buttermilk and the egg. Add to the flour mixture until just incorporated. Don't overmix!
Scoop onto baking sheet with a small ice cream scoop or 1/4 cup measuring cup and place them about 2 inches apart. Sprinkle with kosher salt and bake for about 20 minutes, rotating halfway through baking time, until golden or a toothpick comes out clean.
Cool 'em or just start shoving them in your mouth. Makes around 20 biscuits.
*Add as much or as little chipotle powder as you want. The full tablespoon tends to make these pretty hot. **I've used many different kinds of cheese and all work wonderfully. ***EXTRA FUN: Sometimes I put bacon or pepperoni in these. If you want to change up the spices added, go for it. It's a great recipe for experimenting.
Chocolate Beer Cupcakes: Ingredients:
3/4 cup vegetable oil
4 tsp. white vinegar
1 tsp vanilla
3 cups all-purpose flour
2 cups sugar
2 tsp baking soda
1/2 cup cocoa powder
1 tsp salt
One 12-ounce bottle of beer
1 1/2 cups water
Directions: Preheat oven to 325 degrees F. Put liners into cupcake pan.
In a bowl, combine the oil, vinegar and vanilla
In a large mixing bowl, combine the flour, sugar, baking soda, cocoa powder and salt.
With a spoon, make a well in the center of the dry ingredients. Pour the oil mixture in the well. Pour the beer and water over the mixture. Beat well with an electric mixer on medium speed.
Fill cupcake liners about 3/4 full. Bake for about 20 minutes or until a toothpick comes out clean. Cool in pan.
Makes about 2 dozen cupcakes.
NOTES: -The batter for these is very thin. I make an absolute mess every time I make these. They come out very moist.
-You can use whatever beer you please, but I find that stouts and porters work the best with the chocolate. The last time I made these, I used Dogfish Head's Chicory Stout. 'Twas tasty. -As far as frosting these, I usually go for a simple vanilla buttercream or a chocolate ganache (for an extra boozy kick, throw some bourbon or whiskey in that). -Sometimes I go nuts and use dark chocolate cocoa powder. -I'm pretty sure the alcohol bakes off, but just for safety you might not want to serve these to kids.
Post by dreamingtree on Aug 12, 2013 12:53:09 GMT -5
I like this! Even though I suck at cooking, I love food and am discovering things that I am able to make. Granola is one that I am good at. I found this recipe online, and love it. It gives you lots of options of items to put in the granola. The one thing I changed was the amount of honey. I put in a full cup of honey and added some Agave Nectar so that granola sticks together better. Also, depending on your oven, the cook time could be shorter so keep an eye on it.
ULTIMATE GRANOLA GUIDE
Because granola is a must have, and is super healthy.
MAIN INGREDIENTS
1) 3 Cups of oatmeal
Oatmeal is the absolute main ingredient in any granola recipe
2) 1 Cup of nuts
Almonds Cashews Walnuts Peanuts Pistachios Brazil Nuts Macadamia Nuts Pecans
3) 2/3 or more cups sweetener Honey Agave Maple Syrup Brown Rice Syrup Liquid Stevia
4) 1 tsp salt Kosher salt Regular table salt Sea salt Himalayan Salt
SUB INGREDIENTS 1) 2/3 to 1 Cup seeds Pumpkin Sunflower Flax Chia Millet Quinoa Sesame
2) 4-6 tablespoons Flavor Boosters
Strawberry Jam Apricot Jam Fig Jam Cherry Jam Peanut butter Almond Butter Cashew Butter Coconut Butter Coconut flakes and shreds Cocoa powder
Post by monkybunney on Aug 12, 2013 13:31:05 GMT -5
Hooray!! I hope this thread gets some traction jenny as I'm always looking for new stuff to make!
Rotini w/ Parmesan and Pancetta.
1/3 to 1/2 lb Semi thick sliced Pancetta 1 Red Onion chopped A shiz ton of garlic* diced 16oz Grape Tomatoes Some Olive Oil A shiz ton of Parmesian or Asiago cheese shredded** Red Pepper flakes 1 lb Rotini Pasta
In a large skillet or frying pan fry the pancetta until it's crispy, crumble it and set it aside.
Saute the red onion in the grease left over from frying the pancetta. When the onion is fairly soft add the garlic and saute it until you can smell it. Don't burn the garlic! In a separate pan add some olive oil and the tomatoes and saute those until the skin begins to blister and crack.
Start a pot of boiling water while you're sauteing and frying this stuff and cook the rotini to your desired tenderness. This next step is important: When the rotini finishes drain it and quickly dump it back in the pot and immediately add all the sauteed stuff and mix it in, then quickly add the parmesian and stir that in as well. If everything goes right the parm should melt into the pasta, onions, and garlic.
Serve with the pancetta, some more parm and red pepper flakes on the side so folks can sprinkle those on top of the pasta as they see fit.
It's not exactly healthy but it is super easy, super delicious and takes less than 30 minutes to make.
* I typically use about 6 or 7 cloves because I love garlic and always double what any recipe calls for. Use as much garlic as you see fit, but I'd say at least 3 cloves.
* Somewhere around 1.5 cups but more or less can be used. I'd suggest at least a cup.
Post by crazykittensmile on Aug 12, 2013 14:00:31 GMT -5
This is so yummy/easy and turns out just like Kalua Pork I've had in Hawaiian restaurants. Be sure to use a pork butt (aka shoulder), and not a more lean cut of pork, or it will come out dry.
Crockpot Kalua Pig
5-6 pound pork butt roast
1 1/2 tablespoons coarse kosher salt
2 tablespoons liquid smoke flavoring
1 head cabbage, shredded
1 pot full of sticky rice, prepared
Use a fork to poke holes all around the uncooked meat. Rub salt and liquid smoke flavoring all over the meat. Place the pork in a crockpot, cover and cook on low for approximately 18 hours, turning the roast over at the 10 hour mark. Once cooked, remove the pork from the slow cooker and shred it with a fork. Pour the crockpot drippings over the meat to keep it extra moist and flavorful. Return the meat to the crockpot, stir in the cabbage, and allow to cook for an additional 2 hours before serving over sticky rice
I have been doing a lot of parchment pouch cooking recently, this one was my favorite so far.
Steamed pork loin with couscous and peaches.
1 small pork loin
1 cup couscous
1 small onion cut up
1 more summer veg I used squash from a friends garden
1/2 cup white wine
1 peach
1 tsp curry powder
1/2 tablespoon cumin
red pepper flakes to taste
equipment needed Parchment paper and a stapler
Lay out a sheet of parchment paper and fold it in half, on one side of the crease lay out the couscous and onions as a base kind of put the sliced veg around the sides to keep the moisture in the couscous. Mix half the spices with the couscous, then lay out 1/2-3/4 inch pork tenderloin medallions on top of the mixture and salt and pepper them. on top of that lay peach crescents until it is covered and add the rest of the spice and a liberal dose of red pepper flakes to them as well. Then fold the top of the paper back over and fold the edges into a seam, after that staple the edges closed and cook it on a cookie sheet in the middle of the oven for 20-25 minutes at 375F. Let it sit for 10 minutes then slide it on a plate break the top of the paper open and enjoy. The best part is just slide it off the plate into the trash and there is very little cleanup.
Post by NothingButFlowers on Aug 12, 2013 22:30:40 GMT -5
I made this last week, and really liked it. This is the recipe as I got it:
3 tablespoons olive oil 1 medium eggplant (about 1 lb), sliced into 3/4-inch rounds 3 teaspoons minced garlic, divided (about 3 cloves) 1 1/4 cups canned crushed tomatoes 1 tablespoon chopped fresh basil 4 oz (about 1/2 cup) ricotta cheese 1 oz (about 1/2 cup) grated Parmesan cheese 1 large egg yolk 4 oz (about 1 cup) shredded mozzarella cheese 1/4 cup panko breadcrumbs
Preheat oven to 450 F. Line a rimmed baking sheet with parchment and brush the parchment with 1 tablespoon of the oil.
In a large bowl, combine the eggplant, 1 tablespoon of the oil and 1/2 teaspoon salt and toss to combine. Spread the eggplant in a single layer on the prepared baking sheet. Roast until golden brown, about 35-45 minutes, flipping the eggplant halfway through. Transfer the baking sheet to a wire rack and let cool while you prepare the remainder of the ingredients. Reduce the oven temperature to 375 F.
In a small saucepan, heat 2 teaspoons of the oil along with 2 teaspoons of the garlic over medium heat. Don't walk away - you want the garlic fragrant but not burnt (and it happens quickly). Add the tomatoes to the pan and bring the sauce to a simmer. Cook until thickened (it should measure about 1 cup), 3-5 minutes. Turn off the heat under the pan, then add the basil and season to taste with salt and pepper. Cover to keep warm.
Stir together the ricotta, 6 tablespoons of the Parmesan, the egg yolk, 1/8 teaspoon salt and 1/8 teaspoon pepper in a medium bowl.
Layer the casserole: spread 1/4 cup of the tomato sauce on the bottom of an 8 1/2 by 5 1/2 baking dish (see note above), followed by half of the roasted eggplant, 1/4 cup more tomato sauce, half of the ricotta mixture and 1/2 cup mozzarella. Repeat that process once more.
Cover the dish with aluminum foil that you've sprayed with nonstick cooking spray and bake for 25 minutes, or until the filling is bubbling.
Meanwhile, in a small bowl combine the remaining 1 teaspoon oil, 1 teaspoon garlic, 2 tablespoons Parmesan and panko. Season to taste with salt and pepper. Once the filling is bubbling, take the casserole out of the oven, remove the foil and sprinkle the panko mixture evenly over the top. Continue baking, uncovered, until the topping is golden brown and crisp, about 20-25 more minutes. Let cool 10 minutes before serving.
_________
I left out the basil because I don't like it. And I added onions at the same time as the garlic because I put onion in everything (well, most things).
I made this last week, and really liked it. This is the recipe as I got it:
3 tablespoons olive oil 1 medium eggplant (about 1 lb), sliced into 3/4-inch rounds 3 teaspoons minced garlic, divided (about 3 cloves) 1 1/4 cups canned crushed tomatoes 1 tablespoon chopped fresh basil 4 oz (about 1/2 cup) ricotta cheese 1 oz (about 1/2 cup) grated Parmesan cheese 1 large egg yolk 4 oz (about 1 cup) shredded mozzarella cheese 1/4 cup panko breadcrumbs
Preheat oven to 450 F. Line a rimmed baking sheet with parchment and brush the parchment with 1 tablespoon of the oil.
In a large bowl, combine the eggplant, 1 tablespoon of the oil and 1/2 teaspoon salt and toss to combine. Spread the eggplant in a single layer on the prepared baking sheet. Roast until golden brown, about 35-45 minutes, flipping the eggplant halfway through. Transfer the baking sheet to a wire rack and let cool while you prepare the remainder of the ingredients. Reduce the oven temperature to 375 F.
In a small saucepan, heat 2 teaspoons of the oil along with 2 teaspoons of the garlic over medium heat. Don't walk away - you want the garlic fragrant but not burnt (and it happens quickly). Add the tomatoes to the pan and bring the sauce to a simmer. Cook until thickened (it should measure about 1 cup), 3-5 minutes. Turn off the heat under the pan, then add the basil and season to taste with salt and pepper. Cover to keep warm.
Stir together the ricotta, 6 tablespoons of the Parmesan, the egg yolk, 1/8 teaspoon salt and 1/8 teaspoon pepper in a medium bowl.
Layer the casserole: spread 1/4 cup of the tomato sauce on the bottom of an 8 1/2 by 5 1/2 baking dish (see note above), followed by half of the roasted eggplant, 1/4 cup more tomato sauce, half of the ricotta mixture and 1/2 cup mozzarella. Repeat that process once more.
Cover the dish with aluminum foil that you've sprayed with nonstick cooking spray and bake for 25 minutes, or until the filling is bubbling.
Meanwhile, in a small bowl combine the remaining 1 teaspoon oil, 1 teaspoon garlic, 2 tablespoons Parmesan and panko. Season to taste with salt and pepper. Once the filling is bubbling, take the casserole out of the oven, remove the foil and sprinkle the panko mixture evenly over the top. Continue baking, uncovered, until the topping is golden brown and crisp, about 20-25 more minutes. Let cool 10 minutes before serving.
_________
I left out the basil because I don't like it. And I added onions at the same time as the garlic because I put onion in everything (well, most things).
Be still, my beating (and possibly clogging) heart!
Thanks for the recipe, NBF. I think I've got at least one of my dinners planned out for the week now.
You guys are welcome to cook for me anytime I've been slacking on cooking lately. I wish I used my crock pot more but it's smaller and it also cooks very fast. If you keep anything in there longer than 4 hours, it's not good.
I'll share my favorite chocolate cake recipe!
1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups chocolate chips (these are optional as the cake without them is perfectly fine)
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased pan.
Bake for 35-45 minutes at 350 or until top is springy to the touch and a wooden toothpick inserted comes out clean. If desired, dust the cake with powdered sugar.
You guys are welcome to cook for me anytime I've been slacking on cooking lately. I wish I used my crock pot more but it's smaller and it also cooks very fast. If you keep anything in there longer than 4 hours, it's not good.
I'll share my favorite chocolate cake recipe!
1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream i cup vegetable oil 4 eggs 1/2 cup warm water 2 cups chocolate chips (these are optional as the cake without them is perfectly fine)
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased pan.
Bake for 35-45 minutes at 350 or until top is springy to the touch and a wooden toothpick inserted comes out clean. If desired, dust the cake with powdered sugar.
You guys are welcome to cook for me anytime I've been slacking on cooking lately. I wish I used my crock pot more but it's smaller and it also cooks very fast. If you keep anything in there longer than 4 hours, it's not good.
I'll share my favorite chocolate cake recipe!
1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream i cup vegetable oil 4 eggs 1/2 cup warm water 2 cups chocolate chips (these are optional as the cake without them is perfectly fine)
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased pan.
Bake for 35-45 minutes at 350 or until top is springy to the touch and a wooden toothpick inserted comes out clean. If desired, dust the cake with powdered sugar.
That sounds amazing!
It is awesome!
I should note that the cake is very rich by itself so icing/frosting is not necessary.
Post by Dave Maynar on Aug 13, 2013 8:55:05 GMT -5
I cannot recommend these to healthy people, so I am posting this more for sang_xcx and Siggy. These are really easy to make, you can cut them with a fork by the end and the kids love them.
Pork Chops with gravy
6 pork chops 1 teaspoon garlic powder 1 teaspoon seasoning salt 2 egg, beaten 1/4 cup all-purpose flour 2 cups Italian-style seasoned bread crumbs 4 tablespoons olive oil 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup milk 1/3 cup white wine
1.) Preheat oven to 350 degrees F (175 degrees C). 2.) Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. 3.) Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. 4.) Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
Post by NothingButFlowers on Aug 13, 2013 9:22:55 GMT -5
Cap'n Mac, I hope you like it as much as we did. We've been trying to eat less meat lately, but I think that since we started that, I've increased the amount of cheese in our food by like 5 times.
You guys are welcome to cook for me anytime I've been slacking on cooking lately. I wish I used my crock pot more but it's smaller and it also cooks very fast. If you keep anything in there longer than 4 hours, it's not good.
I'll share my favorite chocolate cake recipe!
1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups chocolate chips (these are optional as the cake without them is perfectly fine)
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased pan.
Bake for 35-45 minutes at 350 or until top is springy to the touch and a wooden toothpick inserted comes out clean. If desired, dust the cake with powdered sugar.
My mom used to do a cake very similar to this, but in the crock pot. It was one of my favorite things in the world when I was a kid.
I did an easy kids meal last night, I just started couscous with veg broth, and did a quick broccoli, snap peas, onion, edamame, and spinach stir fry with some soy sauce, cumin, and red pepper. Then when the couscous is finished I just dumped it in the pan and let it get a little browned, then put it in bowls for the kids. The entire meal from start to finish took under 15 minutes.
I did an easy kids meal last night, I just started couscous with veg broth, and did a quick broccoli, snap peas, onion, edamame, and spinach stir fry with some soy sauce, cumin, and red pepper. Then when the couscous is finished I just dumped it in the pan and let it get a little browned, then put it in bowls for the kids. The entire meal from start to finish took under 15 minutes.
My kids would pick out everything that is green in that but they'd eat the couscous. Sounds delicious for me!
I did an easy kids meal last night, I just started couscous with veg broth, and did a quick broccoli, snap peas, onion, edamame, and spinach stir fry with some soy sauce, cumin, and red pepper. Then when the couscous is finished I just dumped it in the pan and let it get a little browned, then put it in bowls for the kids. The entire meal from start to finish took under 15 minutes.
My kids would pick out everything that is green in that but they'd eat the couscous. Sounds delicious for me!
Mine are older so I am lucky there, we actually only eat meat once or so a week at my place.
This is always a favorite that I make for pot lucks and such
Ingredients Grapes: 1 pound seedless green grapes, rinsed, dried and halved 1/2 cup honey 2 tablespoons brandy 2 tablespoons freshly squeezed lime juice Crust: 40 vanilla wafers 4 ounces toasted walnuts 1/4 teaspoon kosher salt 6 tablespoons unsalted butter, melted Filling: 16 ounces sour cream 1/2 cup packed light brown sugar 1 tablespoon vanilla extract Topping: 3/4 cup packed light brown sugar 6 tablespoons unsalted butter 1/2 teaspoon coarse sea salt Directions For the grapes: Combine the grapes, honey, brandy and lime juice in a zip-top bag, seal and refrigerate for 8 to 12 hours.
For the crust: Process the vanilla wafers, walnuts and salt in the bowl of a food processor for 15 seconds or until finely ground. Add the butter and pulse 6 to 8 times to combine. Press into the bottom of an 11- by 7-inch glass baking dish. Set aside.
For the filling: Whisk the sour cream, brown sugar and vanilla together in a large mixing bowl. Drain the grapes and reserve the liquid for another use. Add the grapes to the sour cream mixture and stir gently to combine. Pour the grape mixture on top of the crust and set aside.
For the topping: Combine the brown sugar and butter in a 1-quart saucier and place over medium-high heat. Bring to a boil, stirring constantly. Stir constantly and boil for 1 minute. Remove from the heat and pour over the grape mixture. Do not stir into the sour cream mixture. Cool at room temperature for 5 minutes, and then sprinkle the sea salt on top. Chill in the refrigerator for 1 hour before slicing.
I cant even begin to measure things out when im cooking. Its all instinct and constant tasting. But summers all about:
1 big piece of meat 1 grill 1 case of beer
Haha. I was actually thinking about how much I have been using the following recipe recently.
Ingredients: Meat Seasoning
Instructions: Season meat. Put meat on grill. Flip meat over. Eat.
1. Dump spice cabinet/herbs onto meat (insert garlic cloves in various places.) 2. sear the hell outta that meat 3. grill meat. flip meat. poke meat. 4. dump beer on meat from time to time. 5. eat in chunks not slices. with your hands. like the animal you are.
1/2 lb hamburger salt pepper garlic paprika chili powder lawry's seasoning blackening seasoning brown sugar sriracha ketchup mustard soy worcestire teriyaki
put hamburger in frying pan. sprinkle in all these seasonings. magic happens. probably 5 min. cook time. taste and adjust to your tastes, add more spice etc. (or in my wife's case make it less spicy, which is why the brown sugar is in there). while you're doing this fill a pot with water, put in some salt and garlic. bring to a boil and drop in some hot dogs. it will be done about the same time as your chili. enjoy.
Ingredients 16oz elbow macaroni, cooked and drained 4 Tbsp butter 2 1/4 cup skim milk 1/2 cup flour 1 1/4 cup heavy cream 2 tsp kosher salt 1 tsp ground black pepper 1/2 tsp dry mustard 2 tsp worcestershire 1lb smoked gouda cheese, shredded 1/2 lb sharp cheddar cheese, shredded 5 slices bread (about 2cups crumbs) 3 Tbsp butter, melted 1/2 cup bacon, cooked and crumbled
Instructions 1.Prepare macaroni according to package directions. Set aside. 2.In large pot, melt butter over medium high heat. Add skim milk and bring to near boiling. Reduce heat to medium and sprinkle in flour. Whisk vigorously over medium heat for 1-2 minutes. Mixture should be thick and boiling. Slowly add cream, while whisking. Add in salt, pepper, mustard and worcestershire sauce. Reduce heat to low and continue to stir for about 5 minutes. 3.In food processor, shred Gouda and Cheddar cheese. Add to pot, stir until thoroughly combined. 4.Add cooked macaroni to cheese mixture. Pour into a 13x9 dish. 5.In same food processor bowl (no need to wash it after shredding the cheese), process 5 slices of bread to a fine crumb. Add melted butter. Sprinkle over macaroni. Top with crumbled bacon. 6.Bake uncovered in a 375 degree oven for 25-30 minutes.
These are really easy to make, you can cut them with a fork by the end and the kids love them.
