[Agent6-3/8]

Originally Posted by gruntmedik

Here is one of my favorites, Spaghetti Casserole. This recipe makes 2 pans, but you can freeze one for later.

1 package angel hair pasta
1 1/2 lbs hamburger
1 jar spaghetti sauce
2 8oz cans tomato sauce
1 can cream of mushroom soup (undiluted)
1 cup sour cream
2 cups shredded Colby-Monterey Jack cheese

1. Preheat oven to 350.

2. Cook pasta according to pkg, and drain. Add sour cream and soup.

3. Cook hamburger and drain. Add spaghetti sauce and tomato sauce.

4. In (2) 8 or 9" square pans, layer:
Meat sauce, pasta, cheese then repeat.

5. Cover with foil, and bake 55 min. Remove foil and brown the top if you like.

Enjoy

Sounds good, I think I'm gonna give it a try!

BTW, we call that Baked Spaghetti where I come from. ;-)

[ppk/sfan]

Originally Posted by OSSI

Yep.
Only differnce I did let it rise only once for about 20 minutes and put the topping on without baking the dough first. Because I like it to be thin and cryspy.

That works too! I like my crust a little thicker and doughy. That's the best part about this recipe - it's so forgiving! Glad you enjoyed it!

[eingeist]

1 - google
2 - Dominos Pizza (enter)
3 - YUM

[Zonny]

Sweet & Smoky Rub

2 cups Lt. Brown Sugar

2TBS Paprika

2TBS Chili Powder

2TBS Season Salt

1TBSP Garlic Salt

1TBSP Lemon Pepper

2TBS BBQ spice

2TBS Liquid Smoke

Mix well. Rub into meat and refrigerate at least 2 hours (overnight is best) Grill and cook as desired.

For optimum results, cook on grill about 1/2 way. Heat oven to 350. Place in oven proof pan & cover with favorite sauce, Cover with foil and cook until tender.

[littlebitty423]

Originally Posted by Arizonny

Sweet & Smoky Rub

2 cups Lt. Brown Sugar

2TBS Paprika

2TBS Chili Powder

2TBS Season Salt

1TBSP Garlic Salt

1TBSP Lemon Pepper

2TBS BBQ spice

2TBS Liquid Smoke

Mix well. Rub into meat and refrigerate at least 2 hours (overnight is best) Grill and cook as desired.

For optimum results, cook on grill about 1/2 way. Heat oven to 350. Place in oven proof pan & cover with favorite sauce, Cover with foil and cook until tender.

ooo that sounds yummy...

and I don't wanna sound stupid but what is liquid smoke?

[gruntmedik]

Originally Posted by littlebitty423

ooo that sounds yummy...

and I don't wanna sound stupid but what is liquid smoke?

There are very few stupid questions. Yours ain't one of them. Liquid Smoke is a flavoring that tastes like smoked....food.

[OSSI]

Originally Posted by gruntmedik

There are very few stupid questions. Yours ain't one of them. Liquid Smoke is a flavoring that tastes like smoked....food.

Actually it's not flavouring. Its distilated real smoke. In the smallgood Industry we use for some products smokehouses that spray on liquide smoke instead of using conventional smoke. You wouldn't see or taste a difference

[gruntmedik]

Originally Posted by OSSI

Actually it's not flavouring. Its distilated real smoke. In the smallgood Industry we use for some products smokehouses that spray on liquide smoke instead of using conventional smoke. You wouldn't see or taste a difference

I stand corrected.

[OSSI]

Because my smokehouse is in TASSI, when I make ham in Melbourne, THIS is my smokehouse. I just paint it on

[Blast]

Originally Posted by OSSI

Because my smokehouse is in TASSI, when I make ham in Melbourne, THIS is my smokehouse. I just paint it on

+1 on the Liquid Smoke. Tried it and like it.

[Zonny]

Here's the one I use.

[Santa CruZin]

Latest experiment:

Spicy Indian red beans & tomatos on coconut rice




Turned out pretty good.

[SouthernGal]

This is a modified version of a Weight Watchers Recipe. I haven't taken a pencil to it yet to see how many points a serving it has.

Chicken Taco Soup


1 and ½ pounds chicken tenderloins
1 can Black Ranch Style Beans
1 can Pinto Beans
1 can Kidney Beans
1 can Hominy
1 can Rotel Tomatoes, not drained
1 Quart Tomatoes
1 package taco seasoning
1 package dry Southwestern Ranch Dip Mix

Cook chicken in 350 degree oven until fully cooked. !hen cooled, chop into bite-sized bits. Stir Rotel, tomatoes and seasoning mixes in a soup pot. Add beans and chicken and let simmer.

[MB-G26]

Originally Posted by littlebitty423

ooo that sounds yummy...

and I don't wanna sound stupid but what is liquid smoke?

I got a question on this, too, so don't feel bad.

What's "BBQ spice"? I mean, is it a commercially-prepared product w/that name or just what? Common, or hard to find?

[Santa CruZin]

When I moved to the South I quickly learned "Barbeque" is not something you do, it's something you eat.

Y'all.

[spero525]

The most recent experiment:


Along with a true and tried favorite:


The whole pot disappeared in 2 days. Yum.

~Spero

[MtBaldy]

I made these earlier in the week to rave reviews, easy and really delicious:

Paula Deen's
Orange Brownies

1 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
4 eggs
2 teaspoons pure orange extract
1 teaspoon grated orange zest
1 recipe Orange Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F.
Grease a 13 by 9 by 2-inch pan.

Orange Brownies:
Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into 20-24 squares.


Orange Cream Cheese Frosting:

1 (8-ounce) package cream cheese, softened
4 tablespoons softened unsalted butter
1 (1-pound) box confectioners' sugar
2 tablespoons orange zest
2 tablespoons orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.


ps We probably got around 12-16 from the pan but they are very rich.

pps Don't really understand what piercing the cake does. The frosting is too thick to soak in any. She has a version of this recipe with a powdered sugar drizzle and best guess is piercing was originally to allow that to soak in some.

[OSSI]

Originally Posted by Santa CruZin

When I moved to the South I quickly learned "Barbeque" is not something you do, it's something you eat.

Y'all.

Down here it's not something you do or something you eat it is a National Treasure

[Glockmeister40]

Originally posted by Dep.Chief


Good hushpuppie recipe.

2 boxes Jiffy Cornbread mix
1 cup sour cream
2 eggs
1/4 cup sugar
1 cup whole kernel corn

Mix all the ingredients, roll into 1 1/2 - 2 inch balls and deep fry until golden brown on outside.


Thanks Dep. figured I would put it up here for future reference purposes

[Washington,D.C.]

COOKIES (Recipe may be halved)

2 (500 ml) cups butter
24 oz. (680 g) chocolate chips
4 (1000 ml) cups flour
2 (500 ml) cups brown sugar
2 tsp. (10 ml) (Bicarb) baking soda
1 tsp. (5 ml) salt
2 (500 ml) cups sugar
18 oz. (500 g) Hershey Bar (grated). (Cadbury chocolate for
Australians & South Africans)
5 (1250 ml) cups blended oatmeal
4 eggs
2 tsp. (10 ml) baking powder
2 tsp. (10 ml) vanilla 3 cups (375 ml) chopped nuts (optional)

Measure oatmeal, and blend in a blender to a fine powder.
Cream the butter and both sugars.
Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and Bicarb (baking soda).
Add chocolate chips, Hershey Bar, and nuts.
Roll into balls, and place two inches apart on a cookie sheet.
Bake for 10 minutes at (180 °C) 375 °F degrees.



The above quantities make 112 cookies.

[Unlocked]

Tonight I'm making my ever popular Crock Pot Country Style Pork Ribs.

I stole this recipie shamelessly off the interweb a while back. It's proven to be VERY popular.


Country style ribs (4 or however many needed)
1 clove garlic
1/4 c. vegetable oil
1 c. water
3/4 c. catsup
1/3 c. lemon juice
3 tbsp. sugar
2 tbsp. Worcestershire
1 tbsp. mustard
2 tsp. salt
1/4 bottle (sm.) hot pepper sauce (Tabasco)
1 c. chopped onion

Place ribs in crock pot. Mix all remaining ingredients in the blender. Pour over ribs. Cover crock pot and cook on 'low' 8-10 hours.


I don't use near that much tobasco and it also only takes about 4-5 hours to cook in our crock pot.
I usually serve it with green beans or asparagus and some mashed potatoes.

[okie]

Originally Posted by SouthernGal

This is a modified version of a Weight Watchers Recipe. I haven't taken a pencil to it yet to see how many points a serving it has.

Chicken Taco Soup


1 and ½ pounds chicken tenderloins
1 can Black Ranch Style Beans
1 can Pinto Beans
1 can Kidney Beans
1 can Hominy
1 can Rotel Tomatoes, not drained
1 Quart Tomatoes
1 package taco seasoning
1 package dry Southwestern Ranch Dip Mix

Cook chicken in 350 degree oven until fully cooked. !hen cooled, chop into bite-sized bits. Stir Rotel, tomatoes and seasoning mixes in a soup pot. Add beans and chicken and let simmer.

Yum-O Rach honey

[Uzi4U]

From an Idaho postcard, this is probably the richest potato soup you could make:

Idaho Baked Potato Soup

2/3 cup butter or margarine
2/3 cup all-purpose flour
7 cups milk
4 large baking potatoes, baked peeled and cubed (about 4 cups)
4 green onions, sliced
12 bacon strips, cooked and crumbled (I like a lb of bacon)
1 1/4 cups shredded cheddar cheese
1 cup sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

In a large soup kettle, melt the butter and stir in flour heating and stirring until smooth. Gradually add milk, stirring constantly until thick. Add the potatoes and onions. Bring back to a boil while stirring constantly. Simmer for 10 minutes at reduced heat. Add the remaining ingredients and stir until the cheese is melted. Serve with crackers. Great on a cold winters day.

[MtBaldy]

There are already some drink recipes here so I thought I would post this. I've posted this before in GNG but never in a stickyed thread:

Classic Margaritas

3 parts tequila
2 parts Cointreau
1 part fresh lime juice


A simple recipe but the secret is in the details. You must use a top shelf tequila. I use Sauza Hornitos or Patron Reposado. Some will say you should use a white tequila but I prefer the reposado. At least make sure it's 100% agave. All orange liqueurs are not the same. The original margarita was made with Cointreau and it is still the best. Ideally you should use Mexican limes or Key limes. They have a slightly milder flavor than Persian limes. I don't hesitate to use the Persian limes if that's what's available fresh. The last ingredient is ice. If you have a filter on your icemaker or have really great tap water you can probably use that. If not use bagged ice for this.

For my shaker I fill it half full with ice and then add 6 oz tequila, 4 oz Cointreau, and 2 oz lime juice. Shake vigorously for 30 seconds. Shaking for the full time gives you a very cold drink and melts some of the ice into the drink.

Rim your glasses with a cut wedge of lime and then dip in salt to coat. I use a coarse sea salt. Put a few ice cubes in each glass and then pour the just shaken margaritas in.

Serve with tortilla chips and one of the great sounding salsas in the thread.

[Big Al 24]

I spent an hour or so of my life trying to find this so I hope it helps someone. It's usually spread on hot dogs, hamburgers, italian beef sandwiches, and anything else you like.

Hot Italian Giardiniera

INGREDIENTS (Nutrition)

• 2 green bell peppers, diced
• 2 red bell peppers, diced
• 8 fresh jalapeno peppers, sliced
• 1 celery stalk, diced
• 1 medium carrot, diced
• 1 small onion, chopped
• 1/2 cup fresh cauliflower florets
• 1/2 cup salt
• water to cover
• 2 cloves garlic, finely chopped
• 1 tablespoon dried oregano
• 1 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1 (5 ounce) jar pimento-stuffed green olives, chopped
• 1 cup white vinegar
• 1 cup olive oil

DIRECTIONS

1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
2. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

And here are some other options...

http://www.cybercucina.com/ccdocs/pr...cag=Vegetables

http://www.americanspice.com/catalog/50489/search/IL_Primo_Giardiniera_Marinated_Pepper_Mix-_Italian_Style_(Hot).html?SEARCH=3&WORDS=giardiniera&orig=30&PAGE=0&_ssess_=de658c58df6c08fbfe6597d2 f6744c3a