Replies to This Discussion

Permalink Reply by Dusty Dines on November 17, 2008 at 6:39pm

HOT BEER BATTERED ONION RINGS

Prep time: 30 min

Cooking time 30 min

Servings: 4 or 5 guys


3-4 Yellow onions (sliced and ringed)

1 Quart Butter Milk

1/4 Cup Hot Sauce(Or More)

Flour

12 oz. Beer(VERY COLD, medium body)

Oil

Soak rings in Butter Milk and hot sauce for 4 or 5 hours. Pre-heat oil. Season flour in bowl. Take 1 Cup flour in seperate bowl and add the beer. Take a few rings from milk and hot sauce mixture and shake excess off, dredge in flour, then into beer flour mixture, drop into hot greese and fry for 20-30 seconds per side or until golden brown. Season with salt and pepper as they come out onto paper towels to cool and drain excess greese

Permalink Reply by Dusty Dines on November 17, 2008 at 6:50pm

BUFFALO CHICKEN SAMMICHES

Prep time: 20 min

Cook Time: 10 min

Servings: 6-8

8 Boneless Chicken Breasts

1 Quart Butter Milk

2 Lg Bottles Hot Sauce(Franks)

1/4 Cup Brown Sugar

1 Stick Butter

Flour

Greese for frying

Salt/Pepper

8 Slices Provolone



Pound Chx breast to 1/4 inch think. Soak in Butter Milk and one bottle of hot sauce(8 hrs is nice but 1-2 will work)
In med. sauce pan heat other bottle of hot sauce, melt butter and brown sugar in sauce and simmer for 7-10 min. Mix flour salt and pepper. Take chicken breasts from butter milk and shake off excess, then dredge in flour. Fry untill golden brown. Plalce on paper towels for a min or two to loose extra greese. Dip in sauce pan and then place on baking sheet. Place slice of cheese on top and thow in oven long enough to melt cheese.

Serve with as sammiches or plain.

Permalink Reply by Dusty Dines on November 17, 2008 at 6:52pm

RED BEANS AND RICE

Prep time: 20 Min (Not including bean soak time)

Cooking time: 3.25 Hrs.

Servings: A ton

1 Lb Bacon or fatty pork leftovers (smoked ham or ribs works the best!!)

5 Lb Good Kielbasa or Andoullie Sausage

6 Lb Red Beans

1 Bunch Celery (Diced)

1 Bag Carrots (Diced)

2 Lg Yellow Onions (Diced)

10 Cloves Garlic (Mince by hand don't use the pre-done crap)

1 Lb Butter

2 Tbsp Hot Sauce

2 Tbsp Cajun Seasoning

1 Tsp Red Brothers

3 Bay Leaves

Flour

Soak beans for 8 to 10 hrs.

To start render fat from bacon or pork leftovers. Melt butter in fat then add onions, carrots, garlic,celery, hot sauce, spices and simmer for 1 to 1 1/2 hours or untill mushy. Next add enough flour to make a paste. Then add sausage, water(or chicken stock) to cover and stir well. Simmer for 1 hour. Lastly add beans and enough water to cover. Simmer for 45 min. Serve over white rice with hot sauce to taste.

Permalink Reply by Dusty Dines on November 17, 2008 at 6:56pm

I'm sure everyone has seen the recipes I've added before but I maybe there is a little something different about them or maybe not.

Permalink Reply by Robert Canady on November 21, 2008 at 9:56pm

Cheeze Dip
1 lb of Ground Hot Sauage
1 lb Ground Beef/turkey (optional)
1 lb of Velveta
Dehydrated Onion to your taste(Optional)
1 can of Rotell tomatoes
Brown the meats
Place all in Crock Pot, and cook until heated
FYI, If you don't like it hot, don't use hot sauage just the grnd beef. Corn chips, and lets eat....

Permalink Reply by Dusty Dines on November 22, 2008 at 9:36am

It's that time of year here in MO. Cheese dip and football make for a great sunday afternoon. Not second guessing your cullinary know-how but about a year ago a buddy of mine suggested a cup of sour cream in the Rotell dip and I haven't made it without since.

Oh yeah, I'm still fumbling with Chili recipes......Got any good ones?

Permalink Reply by Paul Sabaj on November 22, 2008 at 11:43am

I want to thank you guys for some new ideas. Can't wait to try them this holiday season , Have a safe week to all and to all a good feast

Permalink Reply by Dusty Dines on November 23, 2008 at 5:49pm

Got one more for you

Better biscuts and gravy.

Bisquick

2 Lb. HOT Breakfast Sausage

1 Lb. Pepper Jack Cheese

Flour

Milk

Butter

Brown both pounds of sausage, seperate one out. Grate cheese. Make double batch of biscut dough as per directions on box but don't cut. Roll dough into rectangle, coat with butter, and spread one pound of sausage and cover with cheese, then roll up into log. Cut off rolls about 3/4 inch thick. Bake as directions on box. Heat other pound of sausage and cover with flour untill a paste forms then stir in milk slowly untill desired volume and consistance(will not be at it's thickest untill it boils). Salt and pepper to taste.

Permalink Reply by wayne frary on December 30, 2008 at 10:24am

curried lamb stew. (I cook this a lot for my crew in Norwich,England. I hope you enjoy it)
feeds 5 (greedy bastards)
4-5 lb diced shoulder lamb
any curry spices you can find
ginger and garlic from a jar (as much as you want)
large jar of fruity chuttney or 2-3 smaller jars.
3 large onions
3 large diced sweet potatoes.
lots of stock (i use veg but any works).
METHOD.
Brown lamb,onions in batches,with all the spices,garlic and ginger. put in a large pan and cover with as mutch stock as it takes to just cover it. Add fruit chuttney,stir and simmer for about 1hr 30 mins.Add diced sweet potatos and simmer further for another hour. Job done. Serve with mash or baked spuds and veg. Awesome.

Permalink Reply by Sarah Canfield. on January 9, 2009 at 7:31pm

how well dose it work with freshly crushed garlic and ginger if so how many cloves and how much giger ?

Permalink Reply by Jason Brooks on January 11, 2009 at 3:23pm

Here's a favorite recipe that I get called for frequently. You can even substitute for lower fat cheeses. This is also great reheated or made a head of time. The longer it festers, the better.

Chicken Enchiladas

2-2 ½ pounds boneless skinless chicken breasts
One bunch scallions, chopped
7oz. bottle green taco sauce
8oz. cream cheese
8oz. Sour cream
1 ½ tsp Cumin
Shredded cheddar cheese
Enchilada shells

Combine scallions, cream cheese, sour cream and taco sauce.
Bake chicken for 20-25 minutes at 325. Shred when cooked. Add to above mixture.
Makes 12-14 enchiladas.
Top with shredded cheese and bake for 30 minutes at 350 degrees.

Permalink Reply by wayne frary on January 20, 2009 at 4:46am

Sorry it has taken so long to reply. you only need to simmer for 1 hour before adding veg,so its 2 hours in total,not 2 1/2 hours. It works better with anything fresh,if you have the time to prep it,its even better. I would use maybe 1 clove of garlic per person,so it cuts through the curryness. It depends on your crews tastes. Perhaps grate half to one whole small root of ginger. Again,taste as you go and add more if you need. Also you can use butternut squash aswell or instead of sweet potato if you wish.Enjoy.