Random Recipe Thread....

[IB4TL]

I made this appetizer my lunch today

[KenHorse]

That looks really good! (for one's cholesterol levels!)

[Onebadcad]

My exclusive salsa and chips recipe:

1) Get in car, drive to Publix
2) Flip off a few idiots that should not be on the road
3) Park car, open door, close door, walk into store
4) Upon entry, scan which cashier is the hottest
5) Grab salsa and chips from shelf, proceed to hot babe
6) Get back in car and drive home
7) Flip off some more idiots that should not be on the road
8) Throw shorts on an island stool, put Elvis in his room, as greedy bastard
9) Dump chips into a sufficient-sized bowl, open lid on salsa, mission accomplished

ENJOY, I will be adding more of my recipes to this EPIC thread.

[04 commemorative]

This is what my grandmother made right before Lent,I make it for Easter and I also shred the sausage and mix it in then put. slices on top.

[Aerovette]

Two shots Dark Rye
Splash of bitters
Tablespoon of simple syrup
Pour over large ice ball in a cocktail glass
Add dark cherry and a little of the cherry juice
Garnish with squeezed orange peel

Repeat as needed

<------- Hope she shows up in your dreams

[higgyburners]

Adog's recipe for Pot Roasted Partridge...a real delicacy in 1750 BC .

[Little Red L98.]

three equal parts good sweet vermouth, good gin, Campari, orange wheel garnish. Stirred over ice, strained over clear ice.

Good cigar accompaniment optional.

YW

[Little Red L98.]

Originally Posted by Onebadcad

My exclusive salsa and chips recipe:

1) Get in car, drive to Publix
2) Flip off a few idiots that should not be on the road
3) Park car, open door, close door, walk into store
4) Upon entry, scan which cashier is the hottest
5) Grab salsa and chips from shelf, proceed to hot babe
6) Get back in car and drive home
7) Flip off some more idiots that should not be on the road
8) Throw shorts on an island stool, put Elvis in his room, as greedy bastard
9) Dump chips into a sufficient-sized bowl, open lid on salsa, mission accomplished

ENJOY, I will be adding more of my recipes to this EPIC thread.

Pics of hot babe next recipe.

[LATB]

You put the lime in the coconut………

[dvarapala]

Ingredients:
2 Laughing Eyes
2 Loving Arms
2 Well Shaped Legs
2 Firm Milk Containers
1 Fur Lined Mixing Bowl
2 Large Nuts
1 Large Banana

Method:
1. Look into Loving Eyes.
2. Fold in Loving Arms.
3. Spread Well Shaped Legs.
4. Squeeze and massage Milk Containers gently until Fur Lined Mixing Bowl is well greased. Check frequently with middle finger.
5. Add Banana - work in and out until well creamed. 6. Cover with Nuts and sigh with relief. Cake done when Banana becomes soft. Be sure to wash mixing utensils and don't lick the bowl.
N.B. If cake begins to rise leave town immediately.

[OnPoint]

7 lbs of corn maize
1.5 lbs of rye
1.5 lbs of barley malt
Combine these ingredients with 5.5 gallons of water and ferment the mash using a suitable yeast strain.

[KenHorse]

Originally Posted by LATB

You put the lime in the coconut………

Harry Nilsson

(I'm almost embarrassed to admit I knew that as soon as you posted it. ALMOST embarrassed)

[Steve_R]

Strats sent this to me years ago. It’s great.

Strats-N-Vettes
Easy etouffee'....... since there is no way I can describe how to do it from “scratch” without visuals, this is a quick and tasty recipe.
Ingredients:
2 lb shrimp.....about 40 count or higher.
1 stick of real butter Land 0 Lakes BUTTER
1 white onion ... diced small
½ yellow onion... diced small
½ green bell pepper ...diced small
2 stalks celery ...diced small
2 heaping tablespoons of minced garlic
1 can of Rotel diced tomatoes with green chili peppers
1 can cream of shrimp soup (low sodium if necessary)
1 can cream of mushroom soup (if mushroom isn't liked, replace with 1 more cream of shrimp)
1 table spoon black pepper
½ teaspoon basil
½ teaspoon thyme
Season All ….I suggest low or no sodium seasoning to get the right flavor, and add salt to taste at very end of cooking. I use “Tony Cachere's More Spice (not to be confuse with regular Tony's)
Optional = your fav. Peppers … ie, jalapeno, cayenne, etc..

Have shrimps peeled , de-viened and rinsed in very cold water......they're added at the end cause they only take a few minutes to cook.
Have a large black iron or Magnalite pot to cook in (or a thick pot)
open Rotel and strain, save the juice/water.
Add all veggies except garlic to pot with stick of butter
saute' very well (basically until they're ¾ completely cooked)
add, black pepper, minced garlic, and herbs ….saute' for 7 to 10 minutes
add all soups … (rinse soup can with half a can of water and add that water to the pot, then do it again...then get other soup can and rinse that can out the same way....(it ends up as 2 cans of soup, and 2 cans of water)
let simmer on low heat until soup is completely broken up
add shrimps, seasoning, and Rotel water.
simmer for 10 to 15 minutes and its done
let stand for 10 minutes and then salt to taste add cayenne if more heat is needed.

Have rice cooked already......use long grain or extra long grain...anything smaller and rice is mushy or very sticky.
Also....rinse your rice several times before cooking (until water is clear) this stops clumping and sticking.
Place pile of rice on plate, ladle etouffee on top of rice, serve with buttered garlic bread, green salad and your fav. sides.

Options:
Fry some fish filets....place fried fish on plate, pile of rice on top of fish, ladle etouffee on top of rice and fish.

[LATB]

Originally Posted by KenHorse

Harry Nilsson

(I'm almost embarrassed to admit I knew that as soon as you posted it. ALMOST embarrassed)

I knew that you would know.

[Little Red L98.]

Speaking of strats n vettes, below is pasted from an email Feb 18 2015.




Ok, I am typing this how I make it here all the time so it really aint a written recipe I am following at the moment.
*First, you will need a thick pot to cook the roux in, a magnalite will do, but an old black iron is the best, the other pot needs to be a large deep one, like a big soup pot.

You can buy roux in the stores....you need brown, not blonde.
if not able to purchase then below:
Ok, first make some roux (pronounced "roo") in the thick pot, put one and 1/2 cup of oil and get real hot, add one and 1/2 cup of flour, stir CONTINUOUSLY, dont let it burn, wait till it turns dark brown then turn it off... (move to a cooler burner), and keep stirring while it is off! (let cool)
*
You will need:
1. one cut chicken (a hen is best) seasoned (Tony Cachere' more spice*or season all)
2. 1/4 cup parsely
3. 32 oz. chicken broth (large can, no or low sodium)
4. 1/2 cup of garlic(minced)
5. 2 medium onions(yellow or white) chopped
6. 3/4 cup celery(chopped)
7. 3/4 cup green bell pepper(chopped)
8. 2 links fresh smoked sausage (hillshire farms and stuff like that will ruin a good gumbo, just try to get fresh smoked, beef and pork mix if possible)...don't cheap out on the meat....get good sausage!*
9. 1 cup chopped green onions(to add to gumbo right before serving it)
10. 12 cups of hot water
*
In large soup pot, add chicken broth, water, roux and all vegatables except for green onions and parsely. Bring to a small boil, let simmer until roux is well disolved( about 40 min)...then add sausage, cook at simmer for about 40 min, now add chicken/fryer and let cook 45 min (if chicken is large let cook longer, if you are using a*small fryer it might not take that long)* dont let meat fall off the bone.

When gumbo is done, throw green onions and parsely in, and serve over rice in a soup bowl.

*Notes*: The longer you cook it, the thicker it gets which is good.
A HEN cut up is the best because it takes longer to cook. Brown a hen in olive oil using the same thick pot as you did the roux,*throw away the grease, put hen*in gumbo, bring to a boil, lower heat to simmer, cook till meat is done, check the meat the same way, dont let meat fall off of the bone.
Gumbo is always better after it has set in pot a couple of hours, or the next day. We always cook it early in the mornings and eat it in the evening.

Hope you like it Mark!!!

Jim

[Little Red L98.]

Originally Posted by Steve_R

Strats sent this to me years ago. It’s great.

Strats-N-Vettes
Easy etouffee'....... since there is no way I can describe how to do it from “scratch” without visuals, this is a quick and tasty recipe.
Ingredients:

We were talking about etwofey one day and he mentioned Campbell’s cream of celery soup. Had to tell him bro ew no, I’m out.

I threatened to put okry in the gumbo because that’s how paula deen does it. He loved her. His recipe is very similar to that one guy. BAM!

[Little Red L98.]

Breakfast for confused anglos. Hearty corn tort 🇲🇽 bologna 🇮🇹 maple honey ham 🇨🇦 sunny side up 🇺🇸 coffee 🇵🇪

[04 commemorative]

Originally Posted by LATB

You put the lime in the coconut………

YouTube

[Blademaker]

2 gallons fresh corn off the cobb.
10 lbs sugar.
3 Gallons water.
1 packet yeast, any kind.

Warm the corn in a large pot, just enough to dissolve the sugar. Add tepid water to 5 gallons and stir.
Add Yeast and seal it in a fermenter with an airlock.
After it has finished fermenting, place in still and bring it to 195 deg. Place your proofing hydrometer in the parrot to allow you to keep a close eye on the proof of the product. ( Google copper proofing parrot ) Being sure to cut your heads and tails each time, run it through your still twice. I cut the first shot glass of headshots and dump it, and cut my tailshots @ 80 proof.
Double distilling will give you about a gallon of uncut, around 135 proof corn likker. Should you want to triple distill, you'll need to add about 1 quart of
water to your product, lest you wind up with about 3/4 gallon of 170 proof likker. Twice is plenty, IMHO. Cut your product with spring water to the proof that you want, usually 96 proof for me. Serve Ice cold.

[Don Rickles]

Originally Posted by KenHorse

Harry Nilsson

(I'm almost embarrassed to admit I knew that as soon as you posted it. ALMOST embarrassed)

Was he Jewish?