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| NIVO:
--- Quote from: DrewKaree on February 10, 2008, 12:19:50 pm ---Something tells me NIVO is about as svelte as I am! :laugh2: Sounds like you might be able to also add a jar of salsa (drained, unless it won't make it too soupy). Yea or nay? --- End quote --- you definitely could do that for a twist, but personally its damn good as it is. Yea im svelt lol, meat and potatoes kinda guy hehe |
| havic626:
Easy Lil Mexican Dish CHORIZO AND EGGS 1/4 of chorizo log (yeah i know it looks like a sh!t log ;D) 2 or 3 eggs Cook the chorizo in a medium size pan for a few minutes on med heat, smash and or cut while its cooking till it looks like small chunks, add the eggs and cook it up for a few more minutes. THATS IT! Just watch out while cookin it cause the grease from the chorizo tends to pop up at you. oh yeah heat up some corn or flour tortillas to eat with it, not the same using a spoon or fork |
| WCBoudreaux:
My Buffalo Wings Recipe... Sauce 6 Tbsp Frank's Louisiana Hot Sauce 1/2 Stick of Margarine (NOT BUTTER!) 1 Tbsp White Vinegar 1/8 Tsp Celery Seed 1/4 Tsp Cayenne Pepper 1/4 Tsp Red Pepper 1/8 Tsp Garlic Salt Dash of Black Pepper 1/4 Tsp Worcestershire Sauce 2 Tsp Tabasco Sauce Directions Mix all of the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally. This makes enough for about 30 wingettes. The Wings Fry the wings in a deep fryer set at 375F using vegatable or peanut oil. I fry 15 wings at a time for about 15 minutes. Drain the wings for a few minutes, then put them in a bowl. After all of the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them on a baking sheet, and bake them for about 10 minutes to get them extra-crispy. This is the original recipe from the Anchor Bar in Buffalo... So, ya know they gotta be good, 'cause this is the place that started it all! |
| Coin_Op:
Man, lots of good looking recipies. I'll have to take time to read all of them. This isn't a recipie, just a suggestion that we do from time to time. We call it Breakfast for dinner! I have two kids that are the pickiest and when we tell them whats for dinner that night they whistle zippa de do da. gotta love Kellogs! |
| Jdurg:
White Clam Pizza w/ Fresh Mozzerella. This is a recipe for a White Clam Pizza that takes advantage of Fresh Mozzerella, Fresh Clams, Bacon, Garlic, and a few herbs and seasonings. Ingredients: Fresh Chopped Clams Thick Cut Bacon Basil Fresh Garlic Fresh Mozzerella Cheese Pizza Dough (The thinner the crust the better). Olive Oil Butter Salt Pepper First, get your pizza dough ready and spread out into the shape you desire. You would like to get the crust fairly thin so that it will get crisp when cooked. Now take some butter and sautee the chopped clams very slightly in the butter with salt and pepper added. While cooking in the butter, throw in some garlic so the garlic will meld with the clams and you get a great overall taste. Don't do it for too long, however, or the clams will get rubbery and the garlic will scorch. Treat it like a barbecue: low and slow. ;D When it is done to your liking, remove from the heat and let it cool a little bit. While it's cooling, chop up some Basil and if you want, some oregano or thyme to flesh out the herbal taste. Also, take some olive oil and rub the dough to help prevent moisture from soaking in there and making the dough soggy. Now, put about half of your clam/butter/garlic/herb mixture on the pizza dough. Also throw in some pieces of thick cut bacon broken down into smaller chunks. On top of this, strategically place chunks of the fresh mozzerella on top. You want to place it so that when it melts it will cover pretty much the entire pizza. Now put the rest of your ingredients on the top. Put the pizza in a 350 degree oven and watch as the dough cooks and the cheese slowly melts. Once all the cheese has melted, turn the temperature up to 450 degrees and pay REAL close attention to the pizza. As soon as the cheese starts to brown, turn the oven off and let it sit in there. It will continue to brown. The fresh mozzerella has a great deal of moisture and fat in there which allows for the cheese to flow smoothly and not "chunk up" on you. The bacon and the butter also provide more fat and grease which, in a way, fries the crust If you want to reduce this "greasyness", cook the clams in olive oil and let drain, or just don't cook them at all and let the pizza spend more time in the oven. Overall, the mix of fresh cheese, herbs, clams and bacon really make a great white pizza. (And you can make it carb free if you use the proper ingredients for the crust). |
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