****Official Food/Recipe Thread*****
- Thread starter Hantlers
- Start date
That is the kind that I use. The bag of about 8-10 frozen burritos. I prefer the beef and bean but to each their own.
D
Deleted member 848
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Organic Tortilla Chips
Cheddar Cheese.
Warm up.
Cheddar Cheese.
Warm up.
That sounds pretty good. I also like the frozen burritos or chimichangas with cream of mushroom soup, green chilis and cheese on top. I definitely want to try your method.
orangello
Well-Known Member
I throw in half the water, then add the powder quickly followed by the sugar. Add the rest of the water slowly while stirring. I love me some Kool-Aid.
My wife is this way with fast-food burgers .. it's ridiculous. I'm like, 'why are you worried, it's not even really meat anyway ..?'
orangello
Well-Known Member
Going with the Kool-Aid idea, Kool-Aid Slushies
Get party ice from Sonic (the best kind of ice around)
Fill blender about 3/4 of the way with party ice (aka pebble ice)
Add Kool-Aid
Add a little more than a cup of sugar
Fill the blender about 1/4 of the way with water.
Mix
Slowly add more ice and water until blender if full and the slushy is the right consistency (this may be different for everyone. I like to enjoy my slushy with a spoon, so I make it thick)
Pour and enjoy.
I assume that for the alcoholics around here that you can add alcohol to this to get a little tipsy. I am not sure the amounts that you would need in order to make this work.
2 6-8 Oz Filet Salmon
1/3 Cup brown Sugar
2 Tablespoons Olive Oil
1 Tablespoon Italian Seasoning
2 Tablespoons Dijon Mustard
Soak your Cedar Plan Board a minimum of 3 hours (24 Hours Preferred)
Combine above into a spread and spread evenly on non-skin side of Salmon.
Heat your Grill to High then reduce to low. If you have 4 burners I've found that turning off the 2 middle burners and leaving the outsides at Med-Low works best so it doesn't burn up the plank. Keep a bottle of water just in case the plank starts on fire - no worries if it does. Keep the top down at all times as that is how you will get the smoke from the plank. Depending on the thickness of the Salmon (Or other fish) you can expect it to be done in 15-25 minutes.
I made this for my wife who never had Salmon previously and she loved it. Definately worth a try expecially if you like Salmon.
1/3 Cup brown Sugar
2 Tablespoons Olive Oil
1 Tablespoon Italian Seasoning
2 Tablespoons Dijon Mustard
Soak your Cedar Plan Board a minimum of 3 hours (24 Hours Preferred)
Combine above into a spread and spread evenly on non-skin side of Salmon.
Heat your Grill to High then reduce to low. If you have 4 burners I've found that turning off the 2 middle burners and leaving the outsides at Med-Low works best so it doesn't burn up the plank. Keep a bottle of water just in case the plank starts on fire - no worries if it does. Keep the top down at all times as that is how you will get the smoke from the plank. Depending on the thickness of the Salmon (Or other fish) you can expect it to be done in 15-25 minutes.
I made this for my wife who never had Salmon previously and she loved it. Definately worth a try expecially if you like Salmon.
I make pretty decent chili verde.
1-2lbs pork (use whatever kind you want, it all works) cut into 5/8" cubes.
1lb anaheim peppers roasted, skins and seeds removed
1lb pablano peppers roasted, skins and seeds removed
5-6 jalapenos (really depends on how spicy they are, I buy more than I need and taste them before deciding how many to add) roasting is optional but preferred, and since you're roasting the other peppers you might as well roast these too. Remove seeds.
1-2 white onions
3-4 campari tomatoes (optional)
1 beef bouillon cube
1 chicken bouillon cube
or 2 pork bouillon cubes (I just don't keep pork bouillon on hand)
Add oil to large sauce pan or stock pot and brown the pork. Remove.
Dice onion, add to pot and cook until soft.
Either chop peppers and tomato (but keep them separate) or use food processor.
Add peppers to pot.
Stir occasionally. Heat until you start getting brown bits stuck to the bottom of the pot.
Add tomatoes. Stir in.
Add water until you're no longer dealing with paste.
Bring to boil.
Add pork.
Reduce heat to simmer. Cook for a few hours making sure to add water as needed.
When you're about ready to eat use flour (or whatever you use) to thicken to desired consistency.
1-2lbs pork (use whatever kind you want, it all works) cut into 5/8" cubes.
1lb anaheim peppers roasted, skins and seeds removed
1lb pablano peppers roasted, skins and seeds removed
5-6 jalapenos (really depends on how spicy they are, I buy more than I need and taste them before deciding how many to add) roasting is optional but preferred, and since you're roasting the other peppers you might as well roast these too. Remove seeds.
1-2 white onions
3-4 campari tomatoes (optional)
1 beef bouillon cube
1 chicken bouillon cube
or 2 pork bouillon cubes (I just don't keep pork bouillon on hand)
Add oil to large sauce pan or stock pot and brown the pork. Remove.
Dice onion, add to pot and cook until soft.
Either chop peppers and tomato (but keep them separate) or use food processor.
Add peppers to pot.
Stir occasionally. Heat until you start getting brown bits stuck to the bottom of the pot.
Add tomatoes. Stir in.
Add water until you're no longer dealing with paste.
Bring to boil.
Add pork.
Reduce heat to simmer. Cook for a few hours making sure to add water as needed.
When you're about ready to eat use flour (or whatever you use) to thicken to desired consistency.
Archie Moses
Well-Known Member
I just made me some Orange Roughy for lunch. nom nom nom
orangello
Well-Known Member
Best post of the thread. As far as non-recipes are concerned becuase that slushy recipe is the best!
Definitely need to try this. Either that or buy a slushee/slurpee machine.
Gyp Rosetti
Banned
Damn bro. There's about 250 grams of sugar in this.
D
Deleted member 848
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HotRodHundley'sBooze
Banned
There's some good recipes in this thread. I'll have to try some of these.
orangello
Well-Known Member
That is the easy way. Sounds boring to me.