The General Forum Recipe Thread

[KG_AGCent]

With all this talk of hamburgers I found that I simply HAD to go get a Double $6 Guacamole burger form Carls' Jr. this evening. And while joyously savoring the layers of wonderful goodness piled on top each other I thought it would be a good thing to start a recipe thread.

Post your favorite recipe here be it beer bread, steak marinade, hamburger fixings... you get the idea (I hope.)

General rules:

1. No posts containing any drug references written or implied.
2. All recipes must be able to be inoffensively consumed by ANY member of the family.

I'll go first:

My personal favorite .... The heart attack special ...

Ingredients ... 2 steak-umms, 6 large thin slices of pepperoni, 4-6 slices of crisp bacon, 2 slices provolone cheese, small amount grated cheddar cheese, grated parmesan cheese, 1 large opened sub roll, Italian seasoning.

Fry steakumms. Grill open roll face down on same pan until brown and slightly crisp on face. place cheeses on roll. Place steakumms on roll. Season to taste. Place pepperoni on roll. Top brown open sandwich under broiler until pepperoni juices flow and cheese melts. Place bacon on top after removing from broiler. Close sandwich(if u can) and enjoy.

You are now ready to make your reservation at the Intensive Care Cardiac Unit. Never desecrate this with any veggies, you are just depriving a future entree of it's food by eating veggies. Deep fried french fries or breaded mozzeralla sticks are an acceptable side dish.

This sandwich is the reason I never have to work out. My arteries are harder than any wimpy old muscles ever will be and they support my weight just fine thank you.

I am working on pepperoni flavored TUMS so I can crush em down and eat 'em right on my meal and save time.

[KG_Panzerschreck]

Squirrel Hasenpfeffer

4 lbs. dressed squirrel legs and backs *
1 cup sliced onions
3/4 cup cider vinegar
1/2 cup sour cream
1 cup dry red wine
2 tbsp sugar
1 tea. salt
4 tbsp butter
1/2 tea. fresh ground pepper
1/2 cup flour
2 bay leaves
1 tbsp mixed pickling spices
1/2 cup chopped onions


Cut squirrel into chunks and soak in cold salt water for one hour. Drain and dry.
Mix wine, vinegar, salt,pepper, bay leaves, chopped onions and pickling spices in ceramic or glass bowl. Add squirrel peices and let marinate in refrigerator for 2 or 3 days. Drain peices of suqirrel and save marinade. Dry squirrel and roll in flour
Melt butter in dutch oven or cast iron skillet, brown squirrel and sliced onions. Pour off any fat, add sugar and 1-1/2 cups marinade. Cover and cook on low heat for 1-2 hrs. or until squirrel is tender. Add more marinade if needed. Mix sour cream into gravy just before serving.

* If Squirrel isnt your thing or isnt readily available, substitute Rabbit which is what is traditionally used in a Hasenpfeffer recipe. We have 2 seperate recipes for Rabbit and Squirrel, this one being the Squirrel recipe of course. I however would be hunted down and killed if i ever gave up my families Rabbit Hasenpfeffer recipe so you'll have to make do with this one. Which BTW is delicious and a very good one if i must say so myself. Happy Hunting and Eating!

[KG_CrimsonTrooper]

Originally Posted by KG_Panzerschreck

Squirrel Hasenpfeffer

4 lbs. dressed squirrel legs and backs *
1 cup sliced onions
3/4 cup cider vinegar
1/2 cup sour cream
1 cup dry red wine
2 tbsp sugar
1 tea. salt
4 tbsp butter
1/2 tea. fresh ground pepper
1/2 cup flour
2 bay leaves
1 tbsp mixed pickling spices
1/2 cup chopped onions


Cut squirrel into chunks and soak in cold salt water for one hour. Drain and dry.
Mix wine, vinegar, salt,pepper, bay leaves, chopped onions and pickling spices in ceramic or glass bowl. Add squirrel peices and let marinate in refrigerator for 2 or 3 days. Drain peices of suqirrel and save marinade. Dry squirrel and roll in flour
Melt butter in dutch oven or cast iron skillet, brown squirrel and sliced onions. Pour off any fat, add sugar and 1-1/2 cups marinade. Cover and cook on low heat for 1-2 hrs. or until squirrel is tender. Add more marinade if needed. Mix sour cream into gravy just before serving.

* If Squirrel isnt your thing or isnt readily available, substitute Rabbit which is what is traditionally used in a Hasenpfeffer recipe. We have 2 seperate recipes for Rabbit and Squirrel, this one being the Squirrel recipe of course. I however would be hunted down and killed if i ever gave up my families Rabbit Hasenpfeffer recipe so you'll have to make do with this one. Which BTW is delicious and a very good one if i must say so myself. Happy Hunting and Eating!

I can't read the recipe can someone please make the type a little bigger please...

[KG_Panzerschreck]

Cheesey Chicken Chowder

3 cups chicken broth
2 cups shredded chedder cheese
2 cups diced potatoes
2 cups cooked diced chicken
1 cup diced carrots
1/4 tea. pepper
1/2 cup diced onion
1/4 cup margerine
1 cup diced celery
1/3 cup flour
1-1/2 tea. salt
2 cups milk

In a 4 qt. pan bring chicken broth to a boil, reduce heat and add all the veggies, salt & pepper. Cover and simmer for 15 min or until veggies are tender.

Meanwhile melt margerine in medium suacepan; add flour and mix well. Gradually stir in milk, cook over low heat until slightly thickened. Stir in cheese. Cook until melted. Add to broth & veggies along with chicken. Cook and over low heat until heated through. Yields 6-8 servings.

[KG_Panzerschreck]

Garlic Basil Pesto

2 cups fresh basil leaves
6 large garlic cloves
1 cup olive oil
1 cup grated parmesane cheese
1-1/4 cup romano cheese
salt and pepper to taste

1.) Combine garlic and basil in food processor until breifly chopped.
2.) Drizzle in oilve oil while running food processor.
3.) Shut off and add cheese, salt and pepper.
4.) Process breifly just until combined.

[KG_Panzerschreck]

Broccoli Salad

2 heads broccoli
1 jar ranch dressing
1 bag shredded chedder cheese
8-10 peices of bacon fried and drained

Cut broccoli in bowl combine remaning ingredients and mix well. Cover and refrierate until ready to eat.

[KG_GASXTREME]

GEEEEEEZ Kent; talk about dedicated! I love mine; it makes it pretty much impossible to screw up the ratio of water/tea bags, etc... Makes a perfect batch every time!
-steve

[KG_Panzerschreck]

Originally Posted by KG_GASXTREME

GEEEEEEZ Kent; talk about dedicated! I love mine; it makes it pretty much impossible to screw up the ratio of water/tea bags, etc... Makes a perfect batch every time!
-steve

Oh yeah, im dedicated. When you say 2 tea bags, im assuming your talking about the big bags. I use Red Rose Tea. It comes in the small bags and i use 12 bags. But other than that i make it the same way.

[KG_GASXTREME]

Nope, I'm talking about the small bags..... They work just fine for me :)
-steve

[GDS_Starfury]

after reading this thread Im no longer in doubt as to the origins of Kents gravity well.