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Post by Paws on Sept 10, 2004 23:06:52 GMT 12.75
Bratwursts and toaster ovens were made for each other! ;D Preheat it to 350 and set your brats on pan in the oven. Let her cook for 15 minutes turn once and do it again. Spectacular !! Serve it up on a hoagie bun with spicy mustard and kraut sprinkled with carroway seed and sauteed onion!
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Post by Buckeye on Sept 29, 2004 4:58:58 GMT 12.75
Paws, I think you stole my slaw dressing recipe, except I add a good dollop of sour cream to smooth it out a bit!
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Post by Paws on Sept 29, 2004 8:52:19 GMT 12.75
I'll have to try that Buckeye! Do you dessicate your cabbage?
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Post by Mars on Sept 29, 2004 11:38:08 GMT 12.75
You guys miss out, try peanut butter and jelly with mustard. mmmmmmm good and sticks to the roof of your mouth.
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Post by RogueWarrior1957 on Sept 29, 2004 13:26:14 GMT 12.75
Oh yuck! PB & Jelly with Mustard? OMG! I'm a fair sized guy, and I love to eat. Most things suit my taste from one time to another...but there are a few things I won't try...here is a partial list PB & Jelly/Mustard sandwich Rocky Mountain Oysters (I don't give a damn how good they allegedly are, I ain't trying them!) Chitterlings (Chit'lins, to the Southerners) Aii' Chee (Navajo delicacy of sheep guts stuffed with suet and deep fried) I don't know what it's called, but there is some stuff from SE Asia that is made from fish left to decompose in a barrel...totally vile and nasty. Stinky Beaver (That is the actual translation from the Athapascan (sp) language in Alaska. Made from beaver tails buried in the moss and tundra to "tenderize.") Mutton (don't like the waxy taste) Tripe (That would include menudo since it has tripe in it) As I said, this is a partial list...but most anything else is fair game! My niece thinks I'm gross because I love octopus.
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Post by Mars on Sept 29, 2004 13:49:53 GMT 12.75
You would be surprised not at how many people go "yuck" but by how many actualy try it and like it. I have yet to hear someone try it and not atleast be surprised thats it's really not bad. The thing is to not treat it like a hamburger and just take a knife and spread a thin layer on the bread on the jelly side. The mustard cuts the sugary taste of the jelly but is not overwhelming.
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Post by RogueWarrior1957 on Sept 29, 2004 14:09:47 GMT 12.75
LOL! Actually, Mars...I have tried it...a long, long time ago. My older brother swears by them and coaxed me into trying it. Honestly, I didn't like it very much, but then again, I don't like mustard...not even on hotdogs. My aunt makes some kind of slightly sweet/hot relish from pears that is my favorite condiment for hotdogs, hamburgers, or steak. It's even better than steak sauce with a steak! Guess that means I'm going to have to go visiting since my supply ran out. Or get her to send me the recipe.
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Post by Buckeye on Sept 30, 2004 3:37:17 GMT 12.75
Rogue, My grandama used to make a pear relish from all the pears that dropped off the tree. I wonder if it is the same thing. I haven't had that since grandma passed away 24 years ago.
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Post by Paws on Sept 30, 2004 3:47:49 GMT 12.75
So I suppose you lguys want me tofind you a pelar relish recipe right? Can do, soon as I get back from elkland.
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Post by Steve Miracle on Oct 2, 2004 15:53:36 GMT 12.75
Hey ya-all;; This is not my favorite recipe but here you go...Fried egg w/ peanutbutter..mmmmmmmmFried egg w/ worchestershire sauce....had to go to the frig, could'nt spell it...I recon everything goes with eggs...
Pickle w/ peanutbutter sandwitch And yes I also like radish's with butter, they just don't like me...
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Post by Paws on Oct 2, 2004 16:06:06 GMT 12.75
Log in you turkey! ;D And that's redglobe radish with blue bonnet spread and a touch of salt! ;D
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Post by Two Tales on Nov 10, 2004 9:14:29 GMT 12.75
I'm like a lot of folks on here, my favorite recipe is what I'm cooking/making at the time but here's a couple of sandmiches that I aint seen listed..whole wheat bread, buttered (of course) spread a goodly amount of cream cheese on one slice, and your favorite jelly on the other....bro in law likes thinly sliced dill pickels on his....and this other one is so simple that it'll hurt ya (that's cause you'll eat to many of them) slice some garden fresh chilled tomat about 1/4 inch thick and spritz some lime juice on them, toast some bread..most any kind will work for this...butter it...slather on the mayo... plop the mater slices on it.. salt and pepper and get ready to make another....the last is a fried tater sandwhich...just butter the bread put the fried taters on with some salt and pepper and enjoy....
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Post by Mars on Nov 12, 2004 11:09:01 GMT 12.75
Here's something quick,fun,easy and filling. Hot dog casserole. Take any size,shape of baking dish. I use the rectangle ones. Put a layer of hot dogs along the bottom. Completely covering the bottom. You may or want to cut the jumbo ones in half. Add cheese on top of the hot dogs, any cheese will do. Then a layer of mashed potatoes. Repeat until the baking dish is full. Cover with foil and bake at about 350 for roughly 45 minutes. Time/temp vary depending on what you use. I've tried adding sausage and hamburger (cooked) to this and it's still good. Thats the good thing about it, you can add or delete just about anything and still have a good dish.
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Post by CountryGal on Dec 5, 2004 14:04:33 GMT 12.75
Holly Moley, you guys... When is the babies due? Excuse me I think I am gonna barf
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Post by OLKoot on Dec 5, 2004 16:20:11 GMT 12.75
OKAY heres a few 1) lettuce , tomato and cucumber on a hard roll w/ plenty of mayo. 2)potato salad on a bagel. 3)Lox, cream cheese, w/lettuce ,tomato, onion , on a bagel. 4)BLT on rye toast. 5)Turkey, bacon, lettuce ,tomato on toast triple decker. 6)Corned beef,turkey on sub roll w/ cole slaw and Russian dressing. ;D
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Post by Paws on Dec 6, 2004 2:32:41 GMT 12.75
Italian baguette, swiss cheese, cheddar cheese, red onion, olive oil, garlic slices, dill pickle, tomato slices, iceberg lettuce leaves, honey ham, turkey breast, Canadian bacon, wasabi mayo. toast the bun fry the bacon, put the stuff all inside, rub the olive oil on top and bottom, heat two cast iron skillets to blazing turn off the heat put the sandwich in one set the other skillet on top of the sandwich and let set for 3 minutes, then eat it !
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Post by Mars on Dec 14, 2004 14:04:32 GMT 12.75
Anybody got a "fool" proof recipe for squirrel gravy? I have yet to get one right. I mean the white gravy type. Don't have a problem turning them brown or black. ;D
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Post by Paws on Dec 14, 2004 14:49:52 GMT 12.75
Yep. remove your meat and cut your drippings down to no more than about 2 Tablespoons of grease or oil. Make sure all the meat is out. Might even want to cut it up while it is out. Put in 3 or 4 tablespoons of flour and mix it with the oil. Usually a roux is 50/50 but error on the starch side. If you absolutely "must" have more oil use margarine. Add your "milk" and stir to thicken while heating. Take your lumps out with a wire wisk and when you get the consistency you want, season it up and return your meat to the pan and stir in. That will give you a cream gravy or at worse light grey!
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Post by Mars on Dec 14, 2004 14:58:57 GMT 12.75
Thanks Paws. I was wanting to get a few more fox squirrels up here before we return to the land of the greys. I always had trouble making white gravy. It almost always tastes like nothing but flour. I know I'm adding to much but it just doesn't look right if I don't.
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Post by Paws on Jan 9, 2005 0:42:28 GMT 12.75
Probably aren't using too much. Just need to toast it a bit before adding your liquid and make sure you bring it to a full bubble after adding your liquid. Got to cook out that raw flour taste! ;D I worked up a different approach to squirrel gravy I posted on the Featured Recipe page. Check it out! ;D
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