Your favorite recipe...from drinks, chili, to slow cooker...

TheHobbyist · Jul 24, 2018

We have such a diverse group of members that I thought it would be interesting to learn what you really enjoy in good ole' home cooking.

Drinks: In the summer, on hot days, I like a pint glass with ice, filled up to your preferred level of whiskey or bourbon, Diet Mtn. Dew, and chopped up pineapple.

Appetizers: There are so many, but we enjoy when having family and friends over: baked potatoe, hollowed out with, then use cut bacon, chives, preferred onion, cumin, salt/black pepper, chives, or capers, cheddar cheese, mushrooms finely chopped. Can put ground beef, green peppers, or whatever you wish.

Entre: BBQ ribs. Your favorite BBQ sauce mixed half and half with apple cider vinegar. Black pepper, all seasoning, and moderate or light use of sea salt.

Dessert: Grilled pineapple, yogurt, honey, shaved chunks of dark chocolate, and sugar sprinkled while grilling to get good carmelization.

Thoughts?

TheHobbyist · Jul 24, 2018

Breakfast: Bagel, toasted, with cream cheese, capers, red onions, and smoked salmon. Elegant.

6518John · Jul 24, 2018

Drink—RC Cola
Dessert—Moon Pie

CAJUNLAWYER · Jul 24, 2018

30 oz Yeti tumbler, fill with Ice add Powerade Zero grape. Enjoy-repeat as necessary. What can I say......it's HOT down here!!!!!!!!!!!!!!

THE PILGRIM · Jul 24, 2018

Most of the day, I drink a lot of water.
Did have some iced tea at lunch with my left over cold chicken.
Supper time - had my World Famous Gringo Tacos and a Margarita.

F75gunslinger · Jul 24, 2018

I like Half n Half for a drink ( mix half lemonade and half unsweet tea ).i get the lipton pure leaf bottles and simply lemonade as they are the same size.

Like a Corona and lime on a hot day too.

Love beef stroganoff,love mexican type food. Almost all food is a good thing.My sis canned/pickled me some spicy asparagus and some hot bread n butter pickles. Love spicy dill pickles too.

sheepdawg · Jul 24, 2018

Four Roses Single Barrel as is out of my Texas Jigger or Fred Flintstone glass.

THE PILGRIM · Jul 24, 2018

Almost forgot - had some Mexican Style Pickled Vegetables with my chicken.
learned to love them eating street Tacos down Mexico way.
Here’s a sample recipe.
You don't really one.
Recipes are in that same catagory as asking directions, it’s a sign of weakness!

Elvia's Mexican Pickled Vegetables Recipe - EatingWell

Firesticks · Jul 25, 2018

4 bean hot dish with venison burger and bacon or my Indian Tacos. after dinner for a sweet my home made chocolate cake with peanut butter frosting. beverage- Arnold Palmer or a plain Coke Zero. Alcohol beverage my margaritas made with frozen limeade

brigeton · Jul 25, 2018

Try cooking meatloaf on your covered charcoal grill, maybe with a chunk of wood on the coals. I make the meatloaf on a cookie sheet with 2 layers of aluminum foil then lift the foil off to put on the grill. The foil lets the grease drain. If you cook it in a baking dish it holds too much grease. We've gotten spoiled so we hardly make meatloaf in the winter anymore.

BearBio · Jul 25, 2018

Breakfast: Biscuits & gravy or French toast. I have a recipe for sourdough/cornmeal pancakes with wild huckleberries that's dynamite=no syrup, just dusted with powdered sugar. Fried mush but my wife won't eat it and restricts me.

Lunch: Home made Tex-Mex: chili, tacos, burritos, tostada. Making a batch of tamales this weekend.

Dinner: Halibut or prime rib, baked potato and green salad. Home made bleu cheese dressing.

Dessert: Mom's recipe: pineapple cheese cake or home-made Granny Smith pie (tart, not sweet) a-la-mode.

Appetizer: Cebiche or salmon spread=home made, of course!

PALADIN85020 · Jul 25, 2018

My signature Manhattan cocktail - better than any I've ever been served in a restaurant or a bar -

Pour two jiggers of Jim Beam bourbon in a highball glass. For an even better taste, make that two jiggers of Rebel Yell.

Then add one jigger of Martini and Rossi sweet vermouth.

Then a few drops of Angostura bitters.

Stir well, add ice to the brim of the glass, and add a stemmed maraschino cherry for the garnish.

Sit down, sip and enjoy.

Now for the recipe of my preferred Martini cocktail:

In a highball glass, add ice sufficient to reach just short of the brim.

Then, pour Bombay Sapphire gin into the glass up to the brim carefully so as not to bruise or abuse the gin.

Add two (even three) very large stuffed olives.

Sit. sip. enjoy.

John

M1A · Jul 25, 2018

Moose nose.
Place nose in large pot -- hide, hair and all!
Boil for 2 hours.
Don't look in the pot during cooking.
Cool dish down until you can handle it, then skin the nose without fainting.
Discard the hide. Wash the nose in cold water. Place the nose in a pot of clean, cold water. Add salt & pepper to your taste, bay leaves, and onions. Boil until tender.
Chill and serve sliced on crackers with a smear of cream cheese.

TheHobbyist · Jul 25, 2018

^^^^ I always enjoy wild game. Out here on the farm, I will make squirrel or rabbit meals and people either understand or are outraged. Haha.

If you know how to cook wild game, it is some of the best flavors. (know how to prepare it too...).

I like goose pressure cooked with the cheapest beer you can find and salt and pepper. Makes a very good meal that a lot of people are no longer aware of.

Rustyt1953 · Jul 25, 2018

This is an old recipe in mom's own hand.

It was cheap but to a family of 5 living off a GI's salary, it was mighty tasty.

OLDSTER · Jul 25, 2018

Caesar salad from scratch. I have the original recipe ( made table-side) from the Famous Rosewood Room in the Northstar Hotel downtown Minneapolis before urban renewal( Now I believe it's the Crowne-Plaza Northstar). Nan-Kins across the street had the best Gin and Tonic I've ever drank. We also like trying different home-made soups, gumbos, bisques, and chowders in the crock pot ( some fantastic recipes out there

nachogrande · Jul 25, 2018

RECIPES

Food, the easiest ever pulled pork:
1 pork shoulder/Boston butt, frozen or not. Cut off enough of the shank so it fits in the crock pot (if needed), fat side down, add 12 oz's of your favorite bottled sauce be it bbq/honey ginger terriaki whatev, cover & leave it alone for 8 hours or until it falls off the bone, baste/turn over if feeling energetic. Put it on a roll of your choice, enjoy.

snubbyfan · Jul 25, 2018

Meat smoked on my grill.

A cigar and beer for me.

nachogrande · Jul 25, 2018

MINNEAPOLIS???

OLDSTER said:
Caesar salad from scratch. I have the original recipe ( made table-side) from the Famous Rosewood Room in the Northstar Hotel downtown Minneapolis before urban renewal( Now I believe it's the Crowne-Plaza Northstar). Nan-Kins across the street had the best Gin and Tonic I've ever drank. We also like trying different home-made soups, gumbos, bisques, and chowders in the crock pot ( some fantastic recipes out there

I may be having one of those more frequent Sr moments, but doesn't the Brown Derby in Ca claim to have invented the Caesar salad? EDIT, OR WAS IT the Cobb salad???

nachogrande · Jul 25, 2018

GOOD GOD MAN.

PALADIN85020 said:
My signature Manhattan cocktail - better than any I've ever been served in a restaurant or a bar -

Pour two jiggers of Jim Beam bourbon in a highball glass. For an even better taste, make that two jiggers of Rebel Yell.

Then add one jigger of Martini and Rossi sweet vermouth.

Then a few drops of Angostura bitters.

Stir well, add ice to the brim of the glass, and add a stemmed maraschino cherry for the garnish.

Sit down, sip and enjoy.

Now for the recipe of my preferred Martini cocktail:

In a highball glass, add ice sufficient to reach just short of the brim.

Then, pour Bombay Sapphire gin into the glass up to the brim carefully so as not to bruise or abuse the gin.

Add two (even three) very large stuffed olives.

Sit. sip. enjoy.

John

ICE IN A MARTINI, bite your tongue. I do like the choice of gin. No olives? Try a pickle slice.

Your favorite recipe...from drinks, chili, to slow cooker...

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