Ingredients
* 2 lbs ground beef
* 1 lb ground pork
* 2 eggs
* 2/3 cup half-and-half or milk
* 2/3 cup quick oats
* 3 tablespoons dried onion flakes
* 3 teaspoons dried parsley
* 1 1/2 teaspoons salt
* 3/4 teaspoon black pepper
* 1/2 cup redi mix breadcrumbs
* 1 medium size green pepper, chopped
* 4 tablespoons apple cider vinegar
* 2 tablespoons brown sugar
* 2/3 cup ketchup
Directions
1.
1
Mix first 11 ingredients ( saute onion, bell pepper and garlic ) together to form a loaf. I shred a tortilla and line the bottom of a dutch oven with it.
2.
2
Mix sauce ingredients,pour over loaf.
3.
3
Bake 350 degrees for 2 hours or 160 degree temperature.
4.
4
Drain excess moisture and cool for 5 minutes before slicing -- .
Served with mash potatoes and herbed skillet bread, red wine and a herb salad.
* 2 lbs ground beef
* 1 lb ground pork
* 2 eggs
* 2/3 cup half-and-half or milk
* 2/3 cup quick oats
* 3 tablespoons dried onion flakes
* 3 teaspoons dried parsley
* 1 1/2 teaspoons salt
* 3/4 teaspoon black pepper
* 1/2 cup redi mix breadcrumbs
* 1 medium size green pepper, chopped
* 4 tablespoons apple cider vinegar
* 2 tablespoons brown sugar
* 2/3 cup ketchup
Directions
1.
1
Mix first 11 ingredients ( saute onion, bell pepper and garlic ) together to form a loaf. I shred a tortilla and line the bottom of a dutch oven with it.
2.
2
Mix sauce ingredients,pour over loaf.
3.
3
Bake 350 degrees for 2 hours or 160 degree temperature.
4.
4
Drain excess moisture and cool for 5 minutes before slicing -- .
Served with mash potatoes and herbed skillet bread, red wine and a herb salad.
ATG you are GOD when it comes to outback cooking.
My Sea Food Chowder.
1. Fry an onion & 1 finely diced chili in butter for 5min' until soft.
2. Add 4 cloves of chopped garlic & 2 Potato's chopped into bite size chunks. Cover and cook on a low head for 10Min's, or until potatoes are starting to go soft.
3. Add 3/4L of fish stock or chicken stock. (Use a good stock, very important) & 3/4L of full fat organic milk. Heat until almost boiling. Don't boil.Very important!!
4. Add can of chopped tomatoes & a can of washed sweetcorn.
5. Add some saffron, two bay leaves, fresh herbs(what ever you have that's leafy) salt & pepper. Let it come back up to almost boiling again, then,
6. Grate in two carrots & some strong Cheddar cheese.
7. At this point you can add cream. If you want to make it last for a few days in the fridge, don't add cream as it will keep better. Just stir cream in to each serving when you reheat.
8. Add fish and shellfish. I just grab what ever is on sale the day I am making it. Prawns and mussels and smoked fish is all good. You can use anything.
9. Simmer on a low heat for 10-15Min's taking care not to boil (as the cream will go crazy).
10.Eat.
I made some yesterday, but I ate it all. Keeps good in the fridge for 2-3 days. Don't let it each room temp, get it in the fridge prity quick.
Ill add a pic, next time I cook it.
1. Fry an onion & 1 finely diced chili in butter for 5min' until soft.
2. Add 4 cloves of chopped garlic & 2 Potato's chopped into bite size chunks. Cover and cook on a low head for 10Min's, or until potatoes are starting to go soft.
3. Add 3/4L of fish stock or chicken stock. (Use a good stock, very important) & 3/4L of full fat organic milk. Heat until almost boiling. Don't boil.Very important!!
4. Add can of chopped tomatoes & a can of washed sweetcorn.
5. Add some saffron, two bay leaves, fresh herbs(what ever you have that's leafy) salt & pepper. Let it come back up to almost boiling again, then,
6. Grate in two carrots & some strong Cheddar cheese.
7. At this point you can add cream. If you want to make it last for a few days in the fridge, don't add cream as it will keep better. Just stir cream in to each serving when you reheat.
8. Add fish and shellfish. I just grab what ever is on sale the day I am making it. Prawns and mussels and smoked fish is all good. You can use anything.
9. Simmer on a low heat for 10-15Min's taking care not to boil (as the cream will go crazy).
10.Eat.
I made some yesterday, but I ate it all. Keeps good in the fridge for 2-3 days. Don't let it each room temp, get it in the fridge prity quick.
Ill add a pic, next time I cook it.
The Flirtini
Dauntless wrote:
Vodka, champagne and pineapple juice.
It tastes like what you would imagine - awesome.
Dauntless wrote:
Vodka, champagne and pineapple juice.
It tastes like what you would imagine - awesome.
Oh lawd.
Parmesan Chicken wrapped in Parma Ham.
You will need:
Chicken breast (one per person)
Parma Ham (or similar)
Parmesan Cheese (or similar)
Fresh Thyme (dried herbs just don't cut it)
One lemon
Virgin Olive oil (or normal if you are strapped for cash)
Ground Black Pepper.
To prepare you should pull the leaves off the Thyme stalks and make a nice pile. Take your chicken breasts, remove the bits of fat etc... score the underside of the chicken breast and season with the Ground Black Pepper. Turn the breast over and lightly score the top, now sprinkle over some Thyme leaves then grate some Lemon zest over each of the breasts and then sprinkle over as much Parmesan Cheese as you would like.
Now, drizzle over a little bit of Virgin Olive oil and get your Parma Ham. Lay a couple of strips over each chicken breast, sprinkle a few Thyme leaves over and drizzle some more Virgin Olive oil. They are pretty much ready to cook now, i like to lay some cling film over them and press down with a pan to flatten the breasts down a little bit.
When ready put the breats ham side down into a pan, which you need to add a little bit of Olive Oil to, and have pre-heated and is now very very hot. You will need to cook the ham side of the chicken for about 4/5 minutes, then turn over and cook the bare chicken side for about 3/4 minutes. It doesn't take very long but as with any cooking, always check before you serve it up thats it's properly cooked.
I recommend serving these with either roasted root vegetable and Cous Cous or even Baby New potatoes and salad, but it's up to you.
Parmesan Chicken wrapped in Parma Ham.
You will need:
Chicken breast (one per person)
Parma Ham (or similar)
Parmesan Cheese (or similar)
Fresh Thyme (dried herbs just don't cut it)
One lemon
Virgin Olive oil (or normal if you are strapped for cash)
Ground Black Pepper.
To prepare you should pull the leaves off the Thyme stalks and make a nice pile. Take your chicken breasts, remove the bits of fat etc... score the underside of the chicken breast and season with the Ground Black Pepper. Turn the breast over and lightly score the top, now sprinkle over some Thyme leaves then grate some Lemon zest over each of the breasts and then sprinkle over as much Parmesan Cheese as you would like.
Now, drizzle over a little bit of Virgin Olive oil and get your Parma Ham. Lay a couple of strips over each chicken breast, sprinkle a few Thyme leaves over and drizzle some more Virgin Olive oil. They are pretty much ready to cook now, i like to lay some cling film over them and press down with a pan to flatten the breasts down a little bit.
When ready put the breats ham side down into a pan, which you need to add a little bit of Olive Oil to, and have pre-heated and is now very very hot. You will need to cook the ham side of the chicken for about 4/5 minutes, then turn over and cook the bare chicken side for about 3/4 minutes. It doesn't take very long but as with any cooking, always check before you serve it up thats it's properly cooked.
I recommend serving these with either roasted root vegetable and Cous Cous or even Baby New potatoes and salad, but it's up to you.
Last edited by baggs (2009-12-01 06:28:34)
Once Upon A Time In Mexico
There is much lore about this particular recipe. My version follows the video, with some minor changes. I have modified the cooking time and marinade ingredients according to my own trials and comments from others. Instead of serving it over rice, as is tradition, serve it in corn mini tortillas with chopped cilantro and marinaded onions as tacos. Side dishes; rice with chillies, stuffed anaheim chillies and beer.
Ten Minute Cooking School;
Ingredients
* 5 pounds pork butt, cut into 2 inch cubes
* 5 tablespoons annato seeds
* 2 teaspoons cumin seeds
* 1 tablespoon whole black pepper
* 1/2 teaspoon whole cloves
* 8 whole allspice berries
* 2 habanero Peppers, fresh or dried, cleaned and minced (optional)
* 1/2 cup orange juice
* 1/2 cup white vinegar
* 8 garlic cloves
* 2 tablespoons salt
* 5 limes
* 1 shot of tequila
* banana leaves (optional)
* 2 tablespoons brown sugar
Preparation Instructions
Grind the annato seeds, cumin seeds, whole peppercorns, whole cloves, and whole allspice in a mortar and pestle, molcajete y tejolote, spice grinder or coffe grinder.
Blend the cleaned and chopped habanero peppers with the orange juice, vinegar, garlic and salt.
Mix the dry spices with the liquid. Blend some more, until your family gets annoyed. You want SMOOTH.
Add the juice of 5 lemons and a nice splash of tequila. Blend again.
Place the cubed pork butt in a large zip lock bag and add the marinade. Soak 4-6 hours, in refrigerator, turning several times.
Line (8x13) baking pan with banana leaves. Pour in pork along with the marinade. Cover with Banana leaves and seal the pan with foil. Bake in a 325 F degree oven for 2.5-3 hours.
Marinade some pablano chillies in lime juice and a pinch of salt and serve them over rice as a side.
Clean some anaheim chillies, saute 1/4 sweet onion and a glove of garlic, mix with bread crumbs ( one slice sour dough per chili ) and cubed mexican melting cheese. Stuff the chillies with the onion/garlic//bread crumbs, brush with olive oil, pour more crumbs on, and then put 1/4" chicken broth in the pan. Roast in the oven for one hour when the Puerco Pibil 1.5 hours in, un covered.
ONIONS
* 2 large onions ( I prefer red for Puerco Pibil )
* 1 cup vegetable oil or canola oil
* 8 fluid ounces white vinegar
* 3 tablespoons superfine sugar
* 1/4-1/2 teaspoon pepper
* 1/2-1 teaspoon garlic powder
* 1/2 teaspoon dried parsley flakes
* 1/4-1/2 teaspoon dried oregano
* spices
Directions
1.
1
Slice the onions ΒΌ inch thick and separate the rings.
2.
2
Mix all ingredients in a container you can cover and shake, and store in the refrigerator.
3.
3
Marinate at least 4 hours before serving.
Use mini corn tortillas, place the prok in a warmed tortilla, top with onion and cilanto, shoot a little key lime over it and orgasm.
There is much lore about this particular recipe. My version follows the video, with some minor changes. I have modified the cooking time and marinade ingredients according to my own trials and comments from others. Instead of serving it over rice, as is tradition, serve it in corn mini tortillas with chopped cilantro and marinaded onions as tacos. Side dishes; rice with chillies, stuffed anaheim chillies and beer.
Ten Minute Cooking School;
Ingredients
* 5 pounds pork butt, cut into 2 inch cubes
* 5 tablespoons annato seeds
* 2 teaspoons cumin seeds
* 1 tablespoon whole black pepper
* 1/2 teaspoon whole cloves
* 8 whole allspice berries
* 2 habanero Peppers, fresh or dried, cleaned and minced (optional)
* 1/2 cup orange juice
* 1/2 cup white vinegar
* 8 garlic cloves
* 2 tablespoons salt
* 5 limes
* 1 shot of tequila
* banana leaves (optional)
* 2 tablespoons brown sugar
Preparation Instructions
Grind the annato seeds, cumin seeds, whole peppercorns, whole cloves, and whole allspice in a mortar and pestle, molcajete y tejolote, spice grinder or coffe grinder.
Blend the cleaned and chopped habanero peppers with the orange juice, vinegar, garlic and salt.
Mix the dry spices with the liquid. Blend some more, until your family gets annoyed. You want SMOOTH.
Add the juice of 5 lemons and a nice splash of tequila. Blend again.
Place the cubed pork butt in a large zip lock bag and add the marinade. Soak 4-6 hours, in refrigerator, turning several times.
Line (8x13) baking pan with banana leaves. Pour in pork along with the marinade. Cover with Banana leaves and seal the pan with foil. Bake in a 325 F degree oven for 2.5-3 hours.
Marinade some pablano chillies in lime juice and a pinch of salt and serve them over rice as a side.
Clean some anaheim chillies, saute 1/4 sweet onion and a glove of garlic, mix with bread crumbs ( one slice sour dough per chili ) and cubed mexican melting cheese. Stuff the chillies with the onion/garlic//bread crumbs, brush with olive oil, pour more crumbs on, and then put 1/4" chicken broth in the pan. Roast in the oven for one hour when the Puerco Pibil 1.5 hours in, un covered.
ONIONS
* 2 large onions ( I prefer red for Puerco Pibil )
* 1 cup vegetable oil or canola oil
* 8 fluid ounces white vinegar
* 3 tablespoons superfine sugar
* 1/4-1/2 teaspoon pepper
* 1/2-1 teaspoon garlic powder
* 1/2 teaspoon dried parsley flakes
* 1/4-1/2 teaspoon dried oregano
* spices
Directions
1.
1
Slice the onions ΒΌ inch thick and separate the rings.
2.
2
Mix all ingredients in a container you can cover and shake, and store in the refrigerator.
3.
3
Marinate at least 4 hours before serving.
Use mini corn tortillas, place the prok in a warmed tortilla, top with onion and cilanto, shoot a little key lime over it and orgasm.
Last edited by ATG (2010-01-11 00:39:24)
Chipotle chips;
buy jalapenos in adobo sauce ( canned from the hispanic section of your store )., take two tablespoons of the sauce in the cans and mix it with 1/4 cup canola oil. Cut large tortillas into wedges, dredge in the sauce, and bake at 375 for ten minutes. For added gayness, remove from oven at 7 mins and top with cheese, finish under broiler.
Top with a little sour cream, some green onions and dash with paprika for sassy.
Take two of the peppers from the can and mix in blender with one medium can tamatillos, one clove garlic and 1/2 sweet onion for a smokey salsa.
buy jalapenos in adobo sauce ( canned from the hispanic section of your store )., take two tablespoons of the sauce in the cans and mix it with 1/4 cup canola oil. Cut large tortillas into wedges, dredge in the sauce, and bake at 375 for ten minutes. For added gayness, remove from oven at 7 mins and top with cheese, finish under broiler.
Top with a little sour cream, some green onions and dash with paprika for sassy.
Take two of the peppers from the can and mix in blender with one medium can tamatillos, one clove garlic and 1/2 sweet onion for a smokey salsa.
Last edited by ATG (2010-02-21 14:46:14)
everytime you post a recipe, i still double check to make sure you haven't slipped another sperm recipe in there.ATG wrote:
Chipotle chips;
buy jalapenos in adobo sauce ( canned from the hispanic section of your store )., take two tablespoons of the sauce in the cans and mix it with 1/4 cup canola oil. Cut large tortillas into wedges, dredge in the sauce, and bake at 375 for ten minutes. For added gayness, remove from oven at 7 mins and top with cheese, finish under broiler.
Top with a little sour cream, some green onions and dash with paprika for sassy.
Take two of the peppers from the can and mix in blender with one medium can tamatillos, one clove garlic and 1/2 sweet onion for a smokey salsa.
http://www.thehotzoneonline.com/wp-cont … libbq2.jpg
on a different note, everything else you post sounds fuckin amazing.
EE (hats
I have a shitload of cookbooks. It still amazes me that one could fail so hard.
Sedona's Red Rock Cookbook.The first recipe I made, imagine this;
6 oz. cubed top sirloin,
1 clove fresh garlic
2 T. oil
3 cups water
1/2 chopped onion
1 lb 12oz can tomatos
4 diced tomatos
blah blah
There was enough beef in the tomato soup for color.
Workable recipe Here. Then I made a bbq beef dish that said to cook at 300 degree for 5 hours; I doubt I will ever get the black paste out of my dutch oven. Burnt so solid I will probably throw away the pot.
The enchilada recipe calls for canned sauce. The seperate sauce later on in the book recipe calls for chili powder instead of an authentic sauce using whole dried chilies.
It's so obvious that they just slapped together shit recipes that were never tested to sell to suckers in airports, like me.
A first for me; a cookbook so bad I am actually insulted.
Sedona's Red Rock Cookbook.The first recipe I made, imagine this;
6 oz. cubed top sirloin,
1 clove fresh garlic
2 T. oil
3 cups water
1/2 chopped onion
1 lb 12oz can tomatos
4 diced tomatos
blah blah
There was enough beef in the tomato soup for color.
Workable recipe Here. Then I made a bbq beef dish that said to cook at 300 degree for 5 hours; I doubt I will ever get the black paste out of my dutch oven. Burnt so solid I will probably throw away the pot.
The enchilada recipe calls for canned sauce. The seperate sauce later on in the book recipe calls for chili powder instead of an authentic sauce using whole dried chilies.
It's so obvious that they just slapped together shit recipes that were never tested to sell to suckers in airports, like me.
A first for me; a cookbook so bad I am actually insulted.
Last edited by ATG (2010-02-27 23:55:24)
I cooked an awesome lasagne last night, simply followed the recipe on the back.
Ingredients:
500g beef mince
250 packet of lasagne
2 cans of crushed/chopped tomatoes
5 tbsp tomato paste
1 carrot, finely chopped
1 brown onion, finely chopped
1-2 garlic cloves, crushed or finely chopped
1 packet grated parmesan cheese
handful or so of grated cheddar cheese
2 cups of chicken stock
2 tbsp butter or margerine
2 tbsp plain flour
1 tbsp nutmeg
fresh ground black pepper
salt
olive oil
1) In a large saucepan heat the oil and add the carrot, onion and garlic. Cook on a medium heat till soft, then brown the mince. Add tinnned tomatoes, tomato paste and chicken stock, lower the heat and cook for about 20 minutes, stirring occasionally. Add salt, pepper and nutmeg to taste.
2) In a small saucepan on a low heat melt the butter/marg and mix in the flour till a smooth consistency. Add the grated cheddar and stir till melted, add salt and pepper to taste.
3) Preheat oven to 190 degrees celsius. Grease a 3cm deep baking tray and layer the mince, lasagne sheets and cheese sauce, ending with a layer of cheese sauce and then adding the packet of parmesan on top, making sure all sheets are well covered and the parmesan is even. Bake in the oven for 30-40 minutes, or until cheese is golden brown. Test the lasagne by sticking in a skewer or fork; if it feels soft, remove from oven, rest it for 5 minutes and serve with garlic bread and a crisp garden salad.
Ingredients:
500g beef mince
250 packet of lasagne
2 cans of crushed/chopped tomatoes
5 tbsp tomato paste
1 carrot, finely chopped
1 brown onion, finely chopped
1-2 garlic cloves, crushed or finely chopped
1 packet grated parmesan cheese
handful or so of grated cheddar cheese
2 cups of chicken stock
2 tbsp butter or margerine
2 tbsp plain flour
1 tbsp nutmeg
fresh ground black pepper
salt
olive oil
1) In a large saucepan heat the oil and add the carrot, onion and garlic. Cook on a medium heat till soft, then brown the mince. Add tinnned tomatoes, tomato paste and chicken stock, lower the heat and cook for about 20 minutes, stirring occasionally. Add salt, pepper and nutmeg to taste.
2) In a small saucepan on a low heat melt the butter/marg and mix in the flour till a smooth consistency. Add the grated cheddar and stir till melted, add salt and pepper to taste.
3) Preheat oven to 190 degrees celsius. Grease a 3cm deep baking tray and layer the mince, lasagne sheets and cheese sauce, ending with a layer of cheese sauce and then adding the packet of parmesan on top, making sure all sheets are well covered and the parmesan is even. Bake in the oven for 30-40 minutes, or until cheese is golden brown. Test the lasagne by sticking in a skewer or fork; if it feels soft, remove from oven, rest it for 5 minutes and serve with garlic bread and a crisp garden salad.
Last edited by Jaekus (2010-03-29 22:48:10)
Easy Banana Bread ( Taken from SimplyRecipes.com )
Ingredients:
* 3 or 4 very ripe banana's
* 1/3 cup melted butter
* 1 cup sugar ( I use 3/4 cup of sugar, the riper the banana, the less sugar )
* 1 egg, beaten
* 1 teaspoon vanilla extract
* 1 teaspoon baking soda
* a pinch of salt
* 1 1/2 cups of all purpose flour
Method:
No need for a mixer for this recipe. Preheat oven to 350 degrees F (175 C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add in the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour (Baking times can vary). Cool on a rack. Remove from pan and slice to serve.
The way I make it:
Get out mixer, put bananas into mixer, mash bananas, then follow the rest of the recipe. Makes it much easier and faster.
When done you should have something similar to this
Ingredients:
* 3 or 4 very ripe banana's
* 1/3 cup melted butter
* 1 cup sugar ( I use 3/4 cup of sugar, the riper the banana, the less sugar )
* 1 egg, beaten
* 1 teaspoon vanilla extract
* 1 teaspoon baking soda
* a pinch of salt
* 1 1/2 cups of all purpose flour
Method:
No need for a mixer for this recipe. Preheat oven to 350 degrees F (175 C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add in the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour (Baking times can vary). Cool on a rack. Remove from pan and slice to serve.
The way I make it:
Get out mixer, put bananas into mixer, mash bananas, then follow the rest of the recipe. Makes it much easier and faster.
When done you should have something similar to this
Last edited by Canin (2010-04-14 19:59:29)
I've been making Thai Red Chicken Curry recently (twice this week), it's easy as can be and tastes great. I basically flogged this from the side of the jar, with a couple extra bits.
Ingredients:
500g diced chicken (can use other meat if desired)
2 tbspn olive oil
3-4 tbsp red curry paste
1 large brown onion, tmedium-hinly diced
1 can of coconut cream (cream is easier to reduce than milk due to it's viscosity)
Diced vegies (eggplant, mushrooms, zuchinni, potato all work well, whatever else you can think of I guess)
1 cup fresh chopped basil (if you can't get it fresh the usual jar stuff works fine)
2/3 cup of long grain white rice
Serves 4 (or two really hungry people).
Method:
Put on a pot of water to boil. Put the rice in a seive and rince under hot water till it runs clear. Add the rice once water is boiling and stir occassionally.
Whilst this is going, heat oil in a pan at a medium heat and brown the onion. Add the paste and heat till aromatic. Cook chicken until almost/just cooked, then add the coconut cream and simmer for a couple minutes. Add your vegies and stir, then simmer for about 10-20 minutes (or until vegies are soft).
Check your rice by tasting it, it should be soft with a tiny bit of give (if it's even remotely crunchy you'll have to cook it for another minute or so). It should be ready whilst the curry is simmering. Drain into a seive or collander and rince under hot water till water runs clear. This will make your rice nice and fluffy, you should never get gluggy rice if you drain before and after cooking. After your rice is ready, check your curry. It should've reduced down to be a little thicker. Remove from heat and chuck in the basil. Stir through and serve on top of the rice. Make sure you get a lot of sauce to mix through your rice.
Ingredients:
500g diced chicken (can use other meat if desired)
2 tbspn olive oil
3-4 tbsp red curry paste
1 large brown onion, tmedium-hinly diced
1 can of coconut cream (cream is easier to reduce than milk due to it's viscosity)
Diced vegies (eggplant, mushrooms, zuchinni, potato all work well, whatever else you can think of I guess)
1 cup fresh chopped basil (if you can't get it fresh the usual jar stuff works fine)
2/3 cup of long grain white rice
Serves 4 (or two really hungry people).
Method:
Put on a pot of water to boil. Put the rice in a seive and rince under hot water till it runs clear. Add the rice once water is boiling and stir occassionally.
Whilst this is going, heat oil in a pan at a medium heat and brown the onion. Add the paste and heat till aromatic. Cook chicken until almost/just cooked, then add the coconut cream and simmer for a couple minutes. Add your vegies and stir, then simmer for about 10-20 minutes (or until vegies are soft).
Check your rice by tasting it, it should be soft with a tiny bit of give (if it's even remotely crunchy you'll have to cook it for another minute or so). It should be ready whilst the curry is simmering. Drain into a seive or collander and rince under hot water till water runs clear. This will make your rice nice and fluffy, you should never get gluggy rice if you drain before and after cooking. After your rice is ready, check your curry. It should've reduced down to be a little thicker. Remove from heat and chuck in the basil. Stir through and serve on top of the rice. Make sure you get a lot of sauce to mix through your rice.
Last edited by Jaekus (2010-04-24 07:59:15)
Kr@cker Pizza ( the best barbecue chicken pizza you will ever eat )
heat oven to 400.
Take giant flour tortillas and spray both sides with some oil spray. Put the tortillas on a cookie sheet and bake for 10 minutes. ( this stage can be done night before. )
Now you have the cracker crust. Cook a chicken breast in whatever manner pleases you. Cut it up into thin slices. Grate some gouda cheese, about 1/4 lb per pizza.
Place the crisped tortilla on the cookie sheet or a pizza stone. Use barbecue sauce like pizza sauce, throw some chicken on there, some thin sliced red onion, cover with cheese and some more bbq sauce for color. Bake until the cheese melts. Top with some chopped clinatro.
Stand back and watch the look on peoples face when they take a bite. Accept the praise.
heat oven to 400.
Take giant flour tortillas and spray both sides with some oil spray. Put the tortillas on a cookie sheet and bake for 10 minutes. ( this stage can be done night before. )
Now you have the cracker crust. Cook a chicken breast in whatever manner pleases you. Cut it up into thin slices. Grate some gouda cheese, about 1/4 lb per pizza.
Place the crisped tortilla on the cookie sheet or a pizza stone. Use barbecue sauce like pizza sauce, throw some chicken on there, some thin sliced red onion, cover with cheese and some more bbq sauce for color. Bake until the cheese melts. Top with some chopped clinatro.
Stand back and watch the look on peoples face when they take a bite. Accept the praise.
done something like that before....twas good. except you left out bacon you commie.
Last edited by 11 Bravo (2010-04-25 06:17:34)
bra, I converted.11 Bravo wrote:
done something like that before....twas good. except you left out bacon you commie.
I'm jewish now.
Spicy Hawaii pizza;
top with chorizo sausage ( in the Mexican section of the store ) , ham, pineapple, onion and fresh jalapenoes and lots of mozerella
win
top with chorizo sausage ( in the Mexican section of the store ) , ham, pineapple, onion and fresh jalapenoes and lots of mozerella
win
And the bell tolls for a case of the flaming squirts.
Makin that tomorrow. Sounds mad good ATG.
"Raise the flag high! Let the degenerates know who comes to claim their lives this day!"
Also crushed pecans.
Will make that again this weekend.
I used dry mozarella, assagio, guerre and parmasiogn ( sp on all ) and a touch of wet mozarella we had left over from last time we made pizza.
Will make that again this weekend.
I used dry mozarella, assagio, guerre and parmasiogn ( sp on all ) and a touch of wet mozarella we had left over from last time we made pizza.
this shit deserves a bump, any recipes you guys have toyed with recently?
i made that banana bread that canin posted a while back ^. 2nd time making it since a year ago, in the oven right now.
came out so moist and good last time.
i made that banana bread that canin posted a while back ^. 2nd time making it since a year ago, in the oven right now.
came out so moist and good last time.
Philosophy, economics, culture, science, art. <3
andros wrote:
came out so moist and good last time.
made this one a couple of times, only i use 4 eggs instead of 2.
That looks amazing D:
everything this guy makes, he had/has a cooking show on the BBC. all great stuff.
i have made like 10 things from him now, all delicious
http://www.bbc.co.uk/food/chefs/simon_hopkinson
i have made like 10 things from him now, all delicious
http://www.bbc.co.uk/food/chefs/simon_hopkinson
