1. thanks man, its a good recipe to play around with. Throw in some sundried tomatos or some bacon would be nice too

    Lets get some more people cooking and posting recipes/pics
    Add thereraise to Rail
  2. the phone on my camera is garbage, but here is a pulled pork recipe i did last week

    4-8lb pork shoulder aka boston butt
    apple juice
    1-2 onions
    cayenne pepper

    take pork shoulder and marinade it in apple juice. i also placed the paprika and cayenne all over the entire shoulder like a dry rub and then placed it in a container with the apple juice

    let flip the roast over half way thru the time so the whole thing gets to soak in the apple juice.

    you can let it sit overnight or for a few hours.

    pull it out and reseason it with the dry rub

    I use a crockpot since I don't have a smoker or grill. Cooking in the oven at 275 works as well

    Cut up 1-2 onions into slices. Place a few slices at the bottom of crockpot.

    Put the pork in the pot and pour in some remaining apple juice. Place the rest of sliced onion on top and around the pork.

    Put crockpot on low and let it go for around 10-12 hours

    pull the pork out and let it cool a bit before digging in to separate the fat and shredding the pork.

    pour out most of the remaining juice from the crockpot and put the shredded pork back in.

    serve on hamburger buns with onion and/or pickle

    i like any of the sweet baby rays bbq sauces with this. so damn goot
    Edited By: tmac456 Mar 11th, 2011 at 07:41 AM
    Add tmac456 to Rail
  3. this isn't much of a 'recipe' but I promise you'll be impressed if you try it out. I'm pretty good at deep frying the shit out of food. not gonna claim it's healthy but this fry batter is ridiculous on just about anything. think long john silvers but better. and there isn't much to it.

    in general:

    1 part all-purpose flour to 1 part water, BUT

    replace a couple tablespoons of the water with vegetable oil and either vinegar or beer (this is important)

    replace a couple tablespoons of the flour with corn starch

    add salt + pepper + garlic powder + dried parsely (etc. etc. but this setup works perfect for chicken or veggies. chili flakes are awesome if you like hot.)

    the batter should be thick enough that it sticks to the food and doesn't drip off if you hold it above the bowl. foods that take longer to cook like proteins need it to be thicker so it can cook in the fryer for a longer time. hard to describe the consistency on here but I don't measure much of this shit when I cook.

    fry whatever your cholesterol-clogged heart desires at 375 (corn or peanut oil) and try not to do this more than once a week. kosher salt on top of the food right after it comes out.

    I fry oreos a lot because they're amazing and everyone devours them. instead of the garlic/parsely I use cinnamon, and then sprinkle more cinnamon on the finished product.

    my favorites to fry are asparagus, carrots, pickles, mushrooms, and chicken strips obv. we did pheasant last weekend and it was really solid, definitely works good with gamey foods if you hunt at all. I've also deep fried bacon and honestly it hurts my feelings I can't eat it more often for fear of death.


    edit - some other ideas I've tried are french fries, snickers bars, reeses cups, pizza slices, onion rings, chuck steak, bananas, stuffed jalapenos... etc etc
    Edited By: Hank H1LL Mar 11th, 2011 at 07:54 AM
    Add Hank H1LL to Rail
  4. Since I love you guys so much I'll share the Grant family meatball recipe

    Going off an old note my mom gave me and memory. Makes a large pot of meatballs

    4lb Beef
    2lb Pork
    2 eggs
    Generous amount of worchester sauce
    handful of Parmeasan cheese
    3-4 cloves fresh garlic
    Bread crumbs (This is where i'm not 100% sure on amount but enough to cover meat mixture )
    Garlic powder
    Italian Seasoning
    Fresh Basil
    Crushsed chilis
    Combine above mixture and form into balls about 1.5"

    In Pot combine
    1 Large can of tomato paste
    1 Can of tomato juice
    2 cloves of garic
    Handful of crushed chillis

    Then place made meatballs into sauce mixture making sure most of the meatballs are submerged.Then cook on medium heat for about 2 hrs Spooning off excess fat periodically
    Serve on Kaiser Rolls with melted mozzarella and enjoy

    Sorry this is a bit of a mess
    Add Popperhead to Rail
  5. (most likely the only sober "post" i ever made...) sides meds of course...

    Mama BlueJacket's Mama'zn Chilli(y)

    First make the paste and let it marinate

    2 tBsp red chilli powder

    1 tSpn chipolte chilli powder

    1 tSpn ground cumin

    2 tSpn ground oregano

    1 tSpn thyme

    1/2 tspn ground coriander seeds

    3-4 tBsn water

    mix all in small container and set aside...

    4 strips of smokey bacon

    2 1/2 pound chuck roast cubed into 1/2 pieces


    1 medium white onion chopped

    3 cloves of garlic minced

    2 jalepenos seeded and and minced

    cube your round up and set aside

    cook that bacon crisp leaving about a tBspn of greae to brown the meat in. save the rest of bacon grease to sautee the onions and jalepenos in.

    brown your meat over med heat dont over load the pan u want to brown not steam the meat in juices set aside bacon and meat.

    sautee onions and jalepenos bout 5mins add chilli paste and cook over low bout anouther 2 mins.

    then add chpooed bacon, beef, tomatoes, water, lime juice and sugar and simmer an hour and a half covered

    1 14 oz can of diced smoked tomatoes or reg

    2 /12 cups of water

    1 tBsp of fresh lime juice

    1 tSpn sugar

    take lid off and let simmer another hour.

    1 14 oz can of pinto or kidney beans

    1 tSpn of corstarch or 4 tSpns of flour dissloved in a few tBsns of water

    now add your thickening agent starch or flour and beans a let it do its thing for bout 10-15 mins

    cheese, onions, sour cream, crackers, chips, or striaght up umm umm goot!
    Add just-jOHnny to Rail
  6. snoots on the q

    Add nastysmell to Rail
  7. God damn, you are one awesomely weird motherfucker
    Add ChocoThunder to Rail
  8. so simple yet so yummy,


    1 package of FRESH fettucini
    3 slices of bacon chopped into small pieces
    1 package of spinach
    quality Italian cheese of your choice(I use parm usually but high quality)
    3 eggs

    scramble the eggs in a bowl and added grated cheese until the mixture is thick then add pepper to the mixture.

    in a pan on medium cook the bacon until it's almost done then add the spinach to cook in the bacon fat

    having water already boiling cook the pasta(since it's fresh pasta it only takes 2.5 mins)

    drain the pasta and add it to the pan with the bacon while the noodles are still hot then add the egg/chz mixture to the pan and toss it for 1 min. The hot spinach and pasta will cook the eggs that quickly.

    You now have fresh, easy, and amazing carbonara for 3-4 people.
    Add littleze to Rail
  9. nice dude this food sounds headie
    Edited By: makesmes1ck Apr 27th, 2011 at 05:14 AM
    Add makesmes1ck to Rail
    Originally Posted by shanerady View Post

    This is Grandma's original recipe :)

    1.) Lighter
    2.) Glass Beaker
    3.) Distilled Water
    4.) Baking Soda
    5.) Rubbing Alcohol

    1.) Mix four-parts of coke to one-part of baking soda
    in glass beaker. (Yes, that IS a 4:1 ratio) I've done it
    by eye & found it's good not to exceed a 3:1 ratio.

    2.) Begin adding a few drops of distilled water to the
    mix, adding only enough to turn the powder into a
    muddy sludge-like consistency. WARNING: Do NOT
    add too much water or your coke will not harden up
    in the cooling process.

    3.) Drench the cotton ball with rubbing alcohol in a
    thick metal or ceramic dish. Add only enough to
    completely saturate the ball.

    PART 1:
    1.) Use the lighter to ignite the alcohol in the cotton
    2.) While the cotton ball is burning, heat the
    coke-sludge by swirling the beaker above the tip of
    the flame.
    3.) Continue swirling until the substance comes to a
    boil, then remove it from the flame to cool.
    When your substance has cooled it should form a
    clump of solid "rock-bubbles."

    PART 2:
    4.) Add more distilled water to the beaker, enough to
    stand about 1/4 inch above the hardened bubbles.
    5.) Re-heat the substance in the beaker. When
    thoroughly heated you will see a yellow mass
    floating in the center of the water as you continue to
    swirl the beaker.
    You don't need to boil it, just heat it up until the
    hardened bubbles melt into a yellow coke-mass.

    1.) Once melted, remove the substance from the
    2.) Continue swirling the beaker, (trying to keep the
    yellow coke-blob in the center as you swirl) until the
    water in the beaker has completely cooled.
    3.) You should now have a solid yellow rock tinkling
    around in your glass beaker. Remove the rock and
    cut to desired proportions.

    4.) Enjoy!!!: -)

    I can see the headline now:

    Add undertheradar to Rail
    Originally Posted by undertheradar View Post

    I can see the headline now:


    Whoops meant to post her chicken and dumpling recipe.... my mistake.
    Add makesmes1ck to Rail
  12. ma ma ma ma make crack like this
    Add ChocoThunder to Rail
  13. hahaha at snoots on a q. i bought that for the dog as a treat.
    Add Stockage to Rail
  14. Here is an easy receipt that is awesome and uber easy.

    Go to grocery store and get some of the best looking frozen shrimp you can find.
    Get some Buttani 3 cheese tortellini's.
    Call Olive Garden and ask for a quart of there Alfredo Sauce. OG is gross, but there Alfredo is amazing.

    Boil shrimp, peal shrimp, boil tortellini (separately). Drain tortellini and combine in in pot. = amazing.
    Add monteaz to Rail
  15. you know the feeling when you come 2k miles and arrive at your parents house and come stumbling in silly drunk at 3:20 am after seeing some sick imppromptu blue grass and decide its dinner time?

    you go for the frozen horse shit yeah????

    welll fuck you, this thread is for that other guy

    i wish my camera haden't spent some time in water, or i'd take pictures

    hot italian sausage links, in a cast iron with fat

    brown that shit till someone yells, hey ass hole, the fire alarm is going off, you dont even live here

    flip it


    burnt links, then toss in some sauce

    i am fortunate enough to have some serious sauce in a a jar, onions, peppers, boom, mushrooms, all there, after the skilllet spits flames, dump it all over

    garlic, green onions, some other peppers and shit, basically anything green i can reach, some breakfast sausage and taco meat that i made earlier

    boil noodles (al dente) (faggots)

    dump the burnt sausage and greens and tomatoe horse shit onto that, mix in a lot of parmagean and cheddar

    toss it in another cast iron

    in oven, with bread crumbs on top, 339 till someone else yells, yo, go to bed

    leave a note with garlic bread that reads:

    Thread StarterAdd saca to Rail
  16. lmao. love ya sacaniga. <3
    Add MissBecky to Rail
  17. also, i forgot to mention, its nearly impossible to cook a good meal without being 79% naked, chain smoking ciggaretts, and jamming something along these lines

    Edited By: saca Apr 3rd, 2011 at 10:21 AM
    Thread StarterAdd saca to Rail
  18. Would be pretty cool i guess if i had any fucking clue who any of those losers are...
    Add NechitaCC to Rail
  19. for a side dish:

    Turn on stove top to medium/high heat. In a skillet, add 1/2 package of uncooked chopped bacon (1 inch pieces).
    Cook until 1/2 done.
    Then add 1 TBSP of chopped garlic, 2 tabs of butter. Mix together with bacon, and let cook for 2 - 3 minutes.
    Then add 1/2 LB of asparagus cut in 2 in pieces. Mix in skillet, cover, and cook for 6 - 7 minutes, stirring occasionally.

    Serve and enjoy.
    Add markeckert2000 to Rail
  20. Oven baked lemon chicken:

    Mix together the following:
    1/4 olive oil
    Juice of 2 lemons
    2 tbsp chopped garlic
    1 tbsp mustard
    1 tsp thyme
    salt and pepper

    Put 4-6 boneless, skinless chicken breasts in a pyrex dish just big enough to fit all the chicken (you want them to be snug in the dish). Pour the mixture over top of the chicken, being sure to cover as much of it as you can, but also make sure some gets under the chicken. I recommend marinating the chicken for at least an hour, but if you're pressed for time it's fine to throw in the oven right away. Cover the dish and bake at 400F for 40 minutes.

    When serving, pour some of the juice from the dish over the chicken to add moisture. If you serve with green beans or asparagus, the juice is delish over that as well.

    I'll sometimes make 4-6 chicken breasts on a Sunday night and take them for lunch all week. If you do this, keep the leftover juice in a separate container and pour over the chicken when you reheat.
    Add Hughester to Rail
  21. Best Hummus Ever

    one small onion, chopped
    5 cloves garlic (more if you dare), minced
    splash of olive oil
    2 1/2 cups cooked/canned chick peas
    3/4 cup tahini
    1 1/2 tbs "braggs" (or soy sauce)
    1/2 cup lemon juice (can sub 1/4 water + 1/4 cider vinegar)
    1/4 cup fresh parsley, chopped (not 100% essential)
    1/4 cup jalapeno pepper, chopped (optional)
    1 tsp cumin
    1/4 tsp cayenne pepper
    1 tsp salt

    - in a saucepan, sautee onions/garlic in splash olive oil on med head until onions are translucent
    - in blender or food processor, blend sauteed onions, chick peas, tahini, braggs/soysauce, lemon juice, parsley, jalapeno, cumin, cayenne and salt until you reach the desired consistency

    Amazing Vegetarian Chili

    3 tbs olive oil
    2 chopped onions
    one tbs chili powder
    1 tbs ground cumin
    1/2 tsp cayenne pepper
    2 peppers, chopped
    3 cloves garlic, chopped
    3 tbs cocoa powder
    one large can diced tomatoes
    one cup water
    one can red kidney beans (rinsed and drained)
    one can black beans
    2 cups fresh/frozen corn
    1/2 cup bulgar
    optional - chili sauce/jalapeno pepper

    - sautee onions and spices in a large pan
    - add peppers/garlic for one minute
    - add cocoa, tomatoes and water, bring to a boil
    - add beans, corn and bulgar
    - reduce heat to low and simmer uncovered for 15 mins or until bulgar is cooked
    - add salt/pepper to taste
    Add Rabo Karabek to Rail
  22. Bacon Jam

    1 cup bacon, cut into lardons (1/4 in strips width wise)
    1/2 cup yellow onions, small diced or thinly sliced
    3 tablespoons dark brown sugar
    1 tablespoon honey
    3 cups chicken stock
    1 tablespoon butter, unsalted

    Try and not use pre packaged bacon. Deli bacon (by the pound), or homemade bacon (ideal) will make this taste sooo much better.

    Cook bacon until crispy (but not burnt) in a pot.
    Remove bacon, but leave the rendered fat
    Add onions and caramelize until golden, make sure to scrape the bacon bits off bottom
    Add brown sugar and stir well
    Add 1 cup of the stock and reduce the mixture by 1/2
    Add 1 more cup stock, reduce
    Add last cup, reduce till thick (be careful not to burn, as it's easy w/the
    Purée in blender till it's pretty smooth
    Put back in pot, add honey and cook while continuously stirring. It should be a deep red color
    Add the butter, mix well and season with salt and pep to taste

    This stuff is the shit on burgers, any kind of chicken sandwich, effin' waffles, vanilla ice cream. You name it basically
    Edited By: Stopthatquit Apr 6th, 2011 at 09:14 PM
    Add Stopthatquit to Rail
  23. Ricotta Gnocchi in tarragon butter. *also see my bacon jam recipe added above*

    1 (8 ounce) container ricotta cheese (NOT part skim variety)
    2 eggs
    1/2 cup freshly grated Parmesan cheese (use reggiano, not the crappy stuff)
    1 teaspoon salt
    1 teaspoon pepper
    1/2 teaspoon nutmeg
    1 cup all-purpose flour (for the dough) another 1/2 cup for cutting board/storing gnocchi

    Butter & garnish
    1/2 stick of butter
    Tarragon leaves
    2 pieces thinly sliced proscuitto
    Shaved parm

    Add ricotta, eggs, grated parm, salt/pepper/nutmeg into a bowl
    Mix very well until smooth
    Add flour and mix well
    Cover a cutting board(or clean counter) with 1/4 cup flour.
    Cover hands with flour and take out 1/4 of the dough and place on the floured surface
    Roll onto a ball, then roll out into "logs" about a 1/2 in thick
    *this dough will not be your normal consistency of bread dough and can be a little frustrating to mess with
    With a knife, cut the log into pieces about 3/4 in long
    Using two forks, place one fork on cutting board "tips up". Place a piece of the dough on fork, and use back of the other fork to "roll" it off the fork to obtain that gnocchi texture
    Place gnocchi on a floured surface and set aside

    Mince 1 tablespoon tarragon leaves, and put them with the butter in a sauté pan over low heat and let it the flavors build a bit

    Tear proscuitto into small pieces and crisp up in the oven

    Boil the gnocchi in heavily(4 tablespoons or so) salted water for about 90 seconds. (test a couple out before you cook them all)

    Turn up heat of butter to medium high and put gnocchi straight into pan, sauté for about 30 secs to a min, just long enough for the butter to brown(but not burn!!!!!!!)

    Remove and serve in a plate or bowl, garnished with shaved parm, proscuitto and tarragon leaves

    Also is great tossed in a simple red sauce if you don't wanna go with the butter. Enjoy!

    Here is how mine came out

    Edited By: Stopthatquit Apr 6th, 2011 at 10:09 PM
    Reason: pictures
    Add Stopthatquit to Rail
  24. almost anything + nutella = pretty darn good

    and grilled creamcheese sandwich w/ strawberry jam is also suprisingly good... :)
    Add smultron to Rail
  25. What's with the lack of dessert in this thread? I've posted threads before about my baking exploits... the one recipe that never fails to wow is my late grandmother's blond brownies. Recipe below is for an 8x8 pan but I always double it and go for the 13x9 pan.

    Blond Brownies

    1/3 cup butter (softened to room temp)
    1 cup flour
    1 cup brown sugar
    1/2 tsp salt
    1/2 tsp baking powder
    1 egg
    1 tbsp milk
    1 tsp vanilla
    1/2 cup pecans (optional) (I am allergic so I've never made these with pecans.)
    1 pkg of chocolate chips (white or butterscotch are best, semi-sweet could be used as well)

    Preheat oven to 350 degrees. Grease and flour an 8x8 pan. Combine all ingredients except the chocolate chips together and spread in pan. Batter will be VERY thick. If it is too thick to spread, add a little more milk. Before baking, cover batter with the package of chocolate chips. Bake for 30 min. Enjoy!
    Add LadyLuck84 to Rail
    Originally Posted by monteaz View Post

    Here is an easy receipt that is awesome and uber easy.

    Go to grocery store and get some of the best looking frozen shrimp you can find.
    Get some Buttani 3 cheese tortellini's.
    Call Olive Garden and ask for a quart of there Alfredo Sauce. OG is gross, but there Alfredo is amazing.

    Boil shrimp, peal shrimp, boil tortellini (separately). Drain tortellini and combine in in pot. = amazing.

    This is the kind of thing I like to cook. Maybe I am just lazy but anything with more than 5 or 6 ingredients annoys me. I cook alot but try to stay healthy so I get all my flavor from olive oil. Yum
    Add mattg1983 to Rail
  27. 2lb sausage meat
    2 packs of bacon
    1 bottle bbq sauce
    1 bottle bbq rub

    take 1 pack of bacon, and weave it, I do 7x7
    put on some of the bbq rub

    take the rest of the bacon and cook it in frying pan

    take the sausage meat and make it into 1 patty and put on top of bacon weave

    pour bbq sauce, and chop up cooked bacon and put on sausage patty

    roll it all up into a log and put some more bbq sauce and rub onto it.

    put in smoker (or bbq) for a few hours.

    Sound familiar

    Add TMLMS13 to Rail
  28. 3 pepper wings

    3# wings - split at the joint
    6o butter - melted
    2cloves garlic - minced
    1/4c hot sauce - 2 parts chipotle(jalapeno) tabasco for flavor, 1 part crystal(cayenne) for acid, and 2-3 drops of daves insanity for heat.
    salt to taste

    1. deep fry the wings till golden brown.
    2. meanwhile combine remaining ingredients in a bowl to mix the wings in.
    3. season wings with salt right after they come out of the fryer, then combine with sauce to distribute evenly.
    4. serve with celery, carrots, and bleu cheese.
    Edited By: tdk Apr 6th, 2011 at 11:42 PM
    Add tdk to Rail

    ½ lb bacon
    1 large onion
    4-6 garlic cloves
    3 ribs celery
    2 large potatoes
    1/4 tbs flour
    4 cups Chicken Stock
    ¾ c half and half
    1 can cream corn
    1lb frozen corn or 2 cans
    Salt, pepper, thyme, chili flakes


    1) Dice bacon and brown it in stockpot until cooked thru and crunchy. Remove with slotted spoon, leaving about half the bacon fat (enough to coat pan). Reserve rest of fat for roux

    2) Over med high heat, add onion and celery, cook until translucent. Add garlic cooking another minute until fragrant. Season with salt and pepper and thyme.

    3) Sprinkle in flour making sure everything is coated. Stir over med heat adding in reserved bacon fat if looking to dry. Cook about five minutes until flour taste is cooked out and basic roux is formed
    4) Add stock and potatoes. Bring to a boil for 7 minutes to cook potatoes and they begin to break down but not mushy. Add the cream corn and frozen corn, some of the fresh parsley.

    *Secret Step* - not 100% necessary but just an extra layer of flavor-
    -Take half of frozen corn and roast in a saute pan coated in some olive oil with little onion, garlic, cayenne, s&p. About 10 mins til corn slightly darkens and flavor is concentrated. Add to Soup

    5) Slowly add half and half and simmer 15-25 minutes until thickness of your liking and vegetables are cooked through.

    6) Taste for seasoning and do so accordingly.
    7) Finish with crumbled bacon and a dash of fresh parsley on top of service bowls. Serve with crusty bread to dip

    No wine pairing tonight for me but I would pair it with a creamy and buttery California Chardonnay

    Eat Up!
    Edited By: thereraise Apr 12th, 2011 at 04:17 AM
    Add thereraise to Rail
  30. ^^ it was delish and would be great for kids or "picky" veggie eaters.

    although thereraise didn't pair with wine, i went ahead and got mysef a riesling :)
    Add Mrs. Robinson to Rail
Reply to Thread
Page 2 of 41 2 3 4

Similar Threads