Posted: 4/2/2005 9:22:01 AM EDT
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OK we all love to eat as much as shoot..how about a thread, tacked perhaps, on our Favorite real food receipes? NO French Food, just American Favorites. |
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I made this yesterday: Chicken Stew: 8 boneless chicken breasts in a 2 gallon pot of water, cooked for 20 minutes on high. Reduce heat to 'simmer' for 1.5 hours. Add (all diced) 4 large tomatoes, 2 large potatoes, 6 whole carrots, 4 small radishes, 1/2 whole onion, 6 mushrooms, 1 yellow pepper, 1 green pepper, 1 red pepper, and 16 shelled pea pods (just the peas). Increase heat to medium for 30 minutes then reduce to simmer. Let all ingredients simmer for 5 hours. Take two packs of chicken gravy powder, mix two cups of water from the simmering pot and cook in a sauce pan on medium heat until boil (stirring frequently). Afterward, reduce heat for 20 minutes on 'simmer' (continue stirring). Add the gravy to the pot. Allow 45 minutes of 'simmering'. Ready to serve chicken stew. Add seasoning / pepper / Mrs Dash as needed. Best damn chicken stew you've ever tasted. |
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cincinnati chilli 2 1/2 lbs. ground Beef 15oz. Can tomato sauce 8oz. Can tomato paste 5 Tablespoons Chilli Powder 2 Teaspoons Cinnamon 1 Teaspoon Allspice 1 1/4 Teaspoon Salt 1 Tablespoon Vinegar 1 Teaspoon Black Pepper 1/4 Teaspoon Garlic Powder 1 Teaspoon Onion Salt 2 Teaspoon A-1 Sauce 1 Quart Water Angel Hair Pasta Shredded Cheese 1 Chopped Onion not in the recipe but I always add a palm full of brown sugar. Brown Beef lightly.Put all ingredients in crock and mix together well. Cook for 12 hours or more on low. Serve over Angel Hair Pasta, topped with shredded cheese and chopped onions.Makes 4 to 6 servings. |
I am aware of the invention of "Tupperware" and other food saving devices. However, do you have some single crock-pot receipies that make 2-4 servings so one doesn't eat the same re-heated stuff for a week (whch would be hell if I did it wrong....) 
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cut my cinci chilli recipe in half... it's awesome stuff man, I promise and perfect for what you are looking for. It tastes better the longer it sits. |
Anycook book by gun nuts better have pics o food and guns in it or it's not for gun nuts by gun nuts. 
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That's my kind of offer!  My receiving end can handle it, the exiting end might not. But I'd take you up on the offer. Danny
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Nah. TJoC is a decent basic reference book, but it is hardly an enjoyable cookbook. My vote for best goes to "Taste of the Mountains Cooking School Cookbook", sadly long out of print. Steven Raichlen presented some extremely good recipes in an entertaining and educational manner. At least two copies are available through used bookstores for about $10. ISBN 0671544284 A close second would be the perennial favorite "The I Hate to Cook Book", in which Peg Bracken gives about a hundred good fast recipes. I prefer the original small paperback, as opposed to the expanded version she put out in the 1990s. Regarding recipes sure to please, I present: Marshmallow Fluff Nipples Ingredients: 1 jar Marshmallow Fluff 1 pair nipples Directions: 1) smear marshmallow fluff on nipples 2) eat the fluff Cleanup: shower Per the CoC, I am prohibited from posting pics of this dish. 
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