It is a lot of fun from a cooks point of view also. Everyone likes it and tries to figure out themseleves how it was made. Yet the sauce doesn't taste grapey or like chili sauce at all so they can't figure out what you used to make it.

bumping for summer grilling recipes.

Mexican Cabbage.....mmmmm fixed this the other night (love this stuff)
And try this, even if you don't like cabbage....you'll probably like it!

Makes a BIG pot

Cut up 2 heads of cabbage (leave in large chunks (squares) when you cut it up so that you get good mouthfuls) and place in a LARGE pot. Then run water in the pot just below the level of the cabbage............Bring to a Boil

While the cabbage is coming to a boil.....
Cut some bacon (about six strips (or a handful of bits and pieces)) into thin strips about an inch long and throw into a frying pan.
Rough cut about 3 medium to large onions and throw on top of the bacon pieces. ----- Turn the heat to Medium and sauté until the onions get a little soft. (Don't add any grease or oil or butter to the pan, you are strictly cooking with the drippings from the bacon)

Back to the cabbage. It should be coming to a slow boil now, so next.....
Put in 1 regular can of Rotel
Put in 2 regular cans of stewed tomatoes
Put in 2 regular cans of diced tomatoes (or 1 large can)
Put in 2 regular cans of tomato sauce (or 1 large can)

Next add to the cabbage....
About 3 tbsp Minced garlic or fresh if you have it
About 6-8 tbsp Chili powder
About 2 tbsp Cumin

Stir the cabbage well to mix in all the ingredients...
Then add the onions and bacon (make sure you get all the drippings in there as well (there shouldn't be much, so make you get it all)

Now...take 2 Beef Eckrich Sausage (the ones that come in the one long stick that they curve around and make a "U" in the package in the refrigerated section) and cut in to thin rounds or half moons. --- Put all the cut up sausage into the pot.

Now stir everything and let simmer for about 45 minutes to an hour

Enjoy





I made this recipe up as you can probably tell, so vary it up any way you like it. There's probably a hundred ways to take this and make it to your liking.

PS.... When you taste the juice that this creates - "It's like having a party in your mouth"



.

A regular "Fan Can Cook" type thread, cool, or is it hot
Let me think about this awhile.

This is tasty and very easy. Then just spread on crackers.

1 jar of Bread and Butter "Jalepenos" and a couple bricks of cream cheese, blended. Hot and Cool!

So my mom made a really good dip this weekend. She makes it all the time but it has sour cream and I'm not a fan so I have never tired it until Sunday.

You do a layer of pinto beans you can do the can beans but we use refried pinto beans that my mom makes.
Do a layer of sour cream
a layer of your favorite salsa my mom drains it so its not so watery.
Then a layer of cheese.

Its yummy with some tortilla chips.

Very Easy and Very Addicting.
Start with very thin strips of meat(ANY) and pre-skewer. Make sure you have a pot big enough for liquid to cover skewered meat.
PER POUND
1 cup. Suger (White Granual) or (Brown)
1 cup. Soy Sauce (Reg. or Dark)
1 Whole Garlic (Chopped) or
1/4 cup. Garlic Powder
2 Liter 7-Up, Sprite
6 Pack Beer. (If you won't drink it, don't buy it.)

Layer meat and sprinkle some sugar and garlic on each layer.
After all meat is layered pour Soy Sauce over all.
Pour equal ammount's of 7-up and Beer to totally cover meat.
Use something to keep meat submerged
Cover pot with Foil and Refrigerate for at least "24 HOUR'S". 48 Hour's is best.
Drink remainder of beer and use the 7-up as a mixer to help pass the time you will have to wait.
COOK on OPEN GRILL 2-3 minutes each side
ENJOY RR

Any Thanksgiving recipes to share?

Thanks for resurrecting this thread, Nikki. I'm going to try a couple of the recipes.
As to Thanksgiving recipes, I make pumpkin pies with a bit more cinnamon and cloves than the can calls for. I also use spenda and egg-beaters to cut the calories and cholesterol. The taste is the same as it is with sugar and real eggs.

Bumping for SB parties.

I know that guacamole's easy to make, but here's how I do it: (it's great for parties)

2 large avocados (pitted and peeled, of course)
1/2 small onion, finely chopped (I usually try for a red onion, as yellow or white can be overpowering. Even with the red onion, though, it can still be too much. Start by adding 1/4 of the onion, and add more to taste at the end)
2 jalapeno peppers, seeded & finely chopped (for an extra kick, I like to leave the seeds in one of the peppers. That tends to be spicy enough for me, and I like things spicy, but if you really need the heat, keep the seeds in both. Also, these are fresh jalapenos, not that crap that comes in a jar.)
Lemon juice (some recipes will call for lime juice, and I do like lime juice from time to time in my guacamole, but I like the difference in taste that the lemon juice offers.)
Coarse salt
Fresh cilantro
Cayenne pepper
Cumin

Pretty much, you just mix everything together. I like my guacamole chunky, so I just chop and mix. If you like it smoother, blend in a blender or food processor until it's the consistency you like. The last 3 ingredients are completely different quantities each time I make it, because I do it to taste. Since I don't blend it, I use the lemon juice as a thinner, so that it's not too chunky. The cilantro, salt, cayenne pepper, and cumin are to taste as well. I like things with a little more zip, so I tend to go heavier on these four ingredients, but use them as you like.

Those of you familiar with guacamole (avocado in general, really) will know its tendency to turn brown after being exposed to air. This problem is easily solved by putting the lemon juice on the avocado (especially the part that's toughing the peel) immediately after peeling. The citric acid neutralizes the browning reaction.

This recipe is the size I make for myself and my wife to eat on a Sunday while the games are on, so, as you can guess, it's not enough for a party. You can multiply it and make as big a batch as you want.

Chex Mix is also a recipe you can find lots of places, but they're not as good as this one.

Here's what you'll need:
1 stick butter
4 tbsp Worcestershire sauce
2 tbsp seasoned salt
1 tsp garlic powder
3/4 tsp onion powder
1/2 tsp chili powder
1/4 tsp ground red pepper
9 cups Chex cereal (Doesn't matter what kind, but I like to do 3 cups of 3 different kinds, to make it look nicer)
1 1/2 cups pretzels (I use regular and sticks to give it more variety)
1 cup mixed nuts (preferably light on the peanuts)
1 1/2 cup bite size bagel chips or rye chips (or I prefer doing 3/4 cup of each)

Preheat your oven to 250. Put the dry ingredients (not the seasonings) in a mixing bowl. Melt the butter and mix in the rest of the seasonings. Stir it well. Drizzle the mixture over the dry ingredients as you mix with a rubber spatula. Make sure to coat all of the pieces evenly. Once you've coated all of the pieces, spread into shallow oven-proof dishes or pans. I find that this recipe covers two large cookie sheets. Put the cookie sheets in the oven and bake for 1 hour, stirring the mix every 15 minutes, to cook evenly. Let cool on paper towels for 15 minutes and then enjoy.

This recipe is for a salty snack. My wife, however, prefers her Chex Mix to be a little sweeter. How you can accomplish this is you can use Honey Nut Chex for 1/3-1/2 of the cereal portion and leave out the chili powder and the red pepper. Cut back 1/4 tsp on both the garlic powder and onion powder, as well as 1/2 tbsp of the seasoned salt. If that's not sweet enough, heat 2-3 tbsp honey until it is liquid enough to stir in with the butter mixture. That will sweeten it up enough for even your toughest critic.

Compliments of Sgt John

KING RANCH CASSEROLE 1 lg. pkg. tortillas
1 c. cheese, grated
1 can cream of chicken soup
1 c. chicken broth
1 sm. onion, chopped
1 can cream of mushroom soup
1 chicken, deboned
Cut tortillas in strips. Make layers of tortillas and chicken. Make sauce of the soups. Pour sauce over layers. Bake at 350 degrees for 45 minutes to 1 hour. Better if it sets for a while.

Lemmer Famous Loose Meat, (Patent Pending)

1lb of ground beef
1 teaspoon of suger
2 teaspoon of mustard
1 teaspoon of black pepper
6 oz of beer (your choice)

Brown ground beef, while the browning the beef add the sugar, mustard, and black pepper. Drain excess grease from the beef and then add the 6 oz of beer. Cook meat in the beer at med high for 20 minutes then set it on low heat and served. Best serviced on a bun with mustard, a pickle and a small slice of onion.

I know it doesn't need a bump because it's stickied, but....

Bump for favorite summer (okay, I'm jumping the gun a little, but it's been nice out and i want to get my grill on) recipes.

Lets get it started boys.

One thing I like to do is marinate my steaks for like 18 hours before cooking.

I will take a steak, and take a very sharp knife and very lightly make some cuts on the top layer..so small they wont be noticed after cooking.

Ive used worcheschire (sp) sauce, onion, garlic, and some rub I make and put them in individual bags, put em in the fridge, and then cook them the next day.

The result is a flavorful steak that will melt in your mouth.

I'm obviously going to have to give my wife some more computer time so she can check out this thread!

Wait till the others catch up brother. Then get her in here for school.

Outlaw cooking eh? Hey Mustang, got those Stewie snacks?