• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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I think @mjp28 would've been tickled with this draft!
Boneless/Skinless Chicken Thighs seasoned with salt, pepper, garlic powder, red pepper, sugar and glazed with the BBQ sauce of your choice...I'm a Stubbs guy.
Kielbasa
Over coals.
I think @mjp28 would've been tickled with this draft!
Boneless/Skinless Chicken Thighs seasoned with salt, pepper, garlic powder, red pepper, sugar and glazed with the BBQ sauce of your choice...I'm a Stubbs guy.
Kielbasa
Over coals.
thank you for reviving this thread and getting it back on page 1 so we can see all this great food and recipes. this is definatly a thread that should be pinned
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I think @mjp28 would've been tickled with this draft!
Boneless/Skinless Chicken Thighs seasoned with salt, pepper, garlic powder, red pepper, sugar and glazed with the BBQ sauce of your choice...I'm a Stubbs guy.
Kielbasa
Over coals.
thank you for reviving this thread and getting it back on page 1 so we can see all this great food and recipes. this is definatly a thread that should be pinned
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winter is just around the corner, I happened across this
mac n cheese chili
Ingredients-
1 tablespoon
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2Garlic Cloves (minced)
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1Onion (finely chopped)
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1Bell Pepper (red capsicum/, chopped)
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500 gramsGround Beef (mince, I use lean)
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800 gramsCanned Tomato (crushed)
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420 gramsRed Kidney Beans (drained)
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2 ½ cupsBeef Broth (chicken broth also ok)
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250 gramsElbow Macaroni Pasta (elbow pasta, uncooked)
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2 cupsCheese (shredded, cheddar, Monterey Jack, tasty cheese)
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¼ cupCilantro (coriander/finely chopped, for garnish)
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½ teaspoonCayenne Pepper (or pure chilli powder, adjust spiciness to taste, Note 1)
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2 teaspoons
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2 teaspoons
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1 ½ teaspoonsOnion Powder (can sub garlic powder)
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1 teaspoon
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½ teaspoon
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1 ¼ teaspoons
Directions1. Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add capsicum and cook until onion is translucent.2. Add beef and cook, breaking it up as you go.3. Once the beef turns from red to brown, add remaining ingredients except c... -
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Very interesting!
I never knew...
The entire plant is edible, the stems are bitter, though. I made dandelion patties, edible, but a bit too much like a grass burger. lol
The fritters are great. In the Civil War days, pioneer days, they took dandelion and chicory roots, roasted them up til they were brittle, ground them up, and made coffee.
I collected some roots but haven't made coffee with it yet.
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The entire plant is edible, the stems are bitter, though. I made dandelion patties, edible, but a bit too much like a grass burger. lol
The fritters are great. In the Civil War days, pioneer days, they took dandelion and chicory roots, roasted them up til they were brittle, ground them up, and made coffee.
I collected some roots but haven't made coffee with it yet.
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Cafe' Du Monde makes a pretty good coffee & chicory. Been serving it in New Orleans since the 1860's.
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Chicken Parmigiana today is on the menu.
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Lazy grilled hamburgers with make your own fixin's is what I'm doing. I will add cheese for the last flip over for anyone who wants it. Personally I don't like cheese on mine. Mustard and tomato with a sprig of lettuce.?
And for dessert.............................?.
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I roasted a Patty Pan squash.
I didn’t take a photo of the Patty Pan squash l bought, so l had to use an internet photo for those. I photographed the seeds and finished product half eaten.
A Patty Pan squash is about a handful, good for a single serving. Skin is fairly soft and edible when cooked.
I cut it up in to bite sized pieces and tossed it in a concoction of olive oil, minced garlic, parmesan, a random green apple l found, toasted sesame oil, Mango Haneñero hot sauce, and S + P.
Roasted it in the Pyrex at 425 for 20 min with the lid on, took out and stirred the roasted another 10 min more lid off.
It was pretty good Patty Pan squash.
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Mmm hmmm
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I soak pinto beans overnight, not just 4 hours. That doesn't seem quite enough to me. But then I don't ride horses all day either so WTF.?
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I soak pinto beans overnight, not just 4 hours. That doesn't seem quite enough to me. But then I don't ride horses all day either so WTF.?
I soak pinto beans overnight, not just 4 hours. That doesn't seem quite enough to me. But then I don't ride horses all day either so WTF.?
My Grandmother used to make the best pinto bean and garlic soup you ever had... The stuff was downright amazing.. Once you started eating it you couldn't stop.. I could go for a bowl now!... I remember it being a thick ,creamy hearty soup.. My Grandmothers food was always so simple but incredibly good.. She worked for many years cooking at the Hofbrau Haus Not only in America but in Austria when she was waiting for her sponsorship to the US.. When our family left Croatia back in 45 they had to wait 6 years before coming to the US.. Of course.. Things took much longer then.. Ironically our mother turns 80 in 2 weeks so we had her documents reprinted and plaqued and framed for her big surprise bday party in 2 weeks.. I can't wait to see her reaction..
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First harvest of the season....
Nothing like a BLT. Looks great. The only thing I would change is I would have toasted the bread. But to each their own, right?
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This page needs some dessert. Made some french ice cream - with "cooked eggs" in the recipe.
Don't care for it - seems that the custardy texture was a little....slimey? and the taste was ok, except it overpowered the cooked blueberries I added.
So, no more french, I'm making regular Real American ice cream. The vanilla turned out great. It's just a smaller, older electric ice cream maker, but I think we need a bigger, new one. lol
The next couple of days, I'm picking a whole bunch of autumn olive berries, and I plan to use it to make jam, and to make some ice cream flavoring.
The stupid weather dried out the wild blackberries this year, so my remaining wild blackberry jam I made last year will have to last. It helps that I made a little more dandelion blossom jelly this spring. Could have made more, but I really enjoy the dandelion fritters.
Next I need to make some more vidalia onion relish for sandwiches/hot dogs....and some moist zucchini bread.
Just had cataract surgery yesterday - the difference is flat out amazing. Now I can see the true red of the berries. lol
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