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by 4thQtrGlory » Mon Feb 16, 2009 11:28 pm
by waborat » Tue Feb 17, 2009 11:35 am
by Erie Warrior » Tue Feb 17, 2009 2:45 pm
by fundamentals » Wed Feb 18, 2009 9:31 am
by 4thQtrGlory » Wed Feb 18, 2009 10:57 am
fundamentals wrote:Not sure this constitutes a recipe, but I tried this last night in making garlic bread. I bought a loaf of Italian bread, sliced it in half. I then took a stick of butter and melted it in a saucepan, added some Good Seasons mixture and brushed it onto the bread, topped with shredded mozzarella cheese. It was pretty good, highly recommend to others to try.
by jfiling » Wed Feb 18, 2009 1:18 pm
Erie Warrior wrote:Get a crock pot. You can cook anything in them, and your dinner is done by the time you get home from work.
by Erie Warrior » Wed Feb 18, 2009 7:21 pm
jfiling wrote:The crock pot is the greatest cooking tool ever. My wife and I both working during the day, and the slow cooker is the only way I can have a good, hot dinner. Chicken breasts cook surprisingly well in there, but my favorite will always be beef or pork roast, cooked all day on low and then shredded in bbq sauce.
by waborat » Thu Feb 19, 2009 10:36 am
by Bayou Tribe » Thu Feb 19, 2009 11:48 am
by Larvell Blanks » Thu Feb 19, 2009 11:58 am
Bayou Tribe wrote:Not sure how often or available fresh oysters are for you guys, but we made these this weekend at a Mardi Gras parade and they were demolished in record time....Char Broiled Oysters1 Stick Butter1 pinch of Kosher Salt1 tsp Ground Black Pepper1 Tbsp Minced Garlic1 pinch of CayenneLemon JuiceMelt butter in sauce pan and whisk in the above mentioned ingredients.Shuck a dozen oysters, leaving them on the half shell. Heat grill as hot as you can get it. Place the oysters on the hottest spot and let them cook in their own juices just until they start to bubble and the edges curl (a couple minutes, tops). Drown them in sauce, enough to fill up the shell. When the sauce starts to boil sprinkle each oyster completely with romano cheese or comparable substitute of your liking. Let the oysters go until the cheese starts to brown lightly. Garnish with minced Parsley. Grab a cold beer some garlic bread and enjoy
by Bayou Tribe » Thu Feb 19, 2009 12:24 pm
Can you bake a King Cake, Bayou?
by Larvell Blanks » Thu Feb 19, 2009 12:50 pm
Bayou Tribe wrote:Can you bake a King Cake, Bayou?I've tried once and it was not what I would call a success. Came out more like a huge cinammon roll. There are way too many local bakeries that do it way too well for me to try that again. Where you buy your king cake from is almost like establishing yourself in a particular street gang. People down here, for some reason or another, have a sick loyalty to their bakery of choice when it comes to king cakes.
by Erie Warrior » Thu Feb 19, 2009 12:52 pm
by idoctribefan » Thu Feb 19, 2009 2:54 pm
by jfiling » Sun Mar 01, 2009 4:35 pm
by jfiling » Sat Apr 25, 2009 4:04 pm
jfiling wrote:I can't remember if I posted this crock pot recipe before, but it makes killer chicken.Cook 3-4 slices of bacon, cut in half, in a cast iron skillet. Dump the bacon and drippings into the crock.Thaw 1 lb chicken breasts, add to crock.Mix 1 cup ranch dressing with 1/4 cup soy sauce, dump over chicken.Let all of that sit in the crock overnight in the refrigerator.Wake up, put the crock in the pot and cook on low for 5-8 hours. Serve with rice, noodles, or if you used thin-sliced chicken breasts, on sandwiches.
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