...and I'm a 6 foot chubby guy that likes to eat

 

I'm more like 6 foot in diameter

Nothing wrong with men cooking. I can do pastry and cakes too.
When I get home, I cook all the time to give my wife a break from it.

Sounds like we got the starting of the great F150online cook off.
I vote we all drive to Rockpicks for it and let him provide the beer

 

THAT sounds like a plan.

 

Quick, simple, cheap & delicious meal I came up with a few weeks ago...

1 tbsp olive oil
2 cloves garlic
1 10 oz can Mexican RO-TEL
1 15 oz can Hunt's tomato sauce
1 7 3/4 oz can whole leaf spinach
1 cup shredded cheddar cheese
1/2 cup sliced jalapenos (optional)
1 1/2 lbs boneless chicken breast cut into chunks
salt/pepper to taste

Chop chicken and cook in a non-stick skillet with olive oil and garlic on medium-high heat until chicken is white. Do not cook completely, it will finish cooking in the sauce, or it will be rubbery.

Add tomato sauce and RO-TEL and reduce heat. Let simmer for 10 minutes. Stir every couple of minutes.

Add spinach and sliced jalapenos and reduce to low heat. Let simmer for 5 minutes.

Add cheese and cover for five minutes.

Uncover and serve with flour or corn tortillas or tortilla chips.

 

I could fill up this thread with family favorites but I don't have enough time today . I'll post a couple of all time favorites and maybe get back with a few more later.

Cheese Bread
Submitted by Karen

Ingredients

1 loaf French bread, split lengthwise
1 cube butter or margarine, softened
2 cloves garlic, minced
1 cup shredded Mozzarella cheese
1 cup shredded cheddar cheese
3 green onions, sliced thin
Grated Parmesan cheese

Directions

Mix butter and garlic, spread evenly over both halves of bread. Sprinkle with the Mozzarella and cheddar cheeses. Top with green onions and add a generous sprinkling of Parmesan cheese. Place on baking sheet and broil, 4-6" from heat until cheese bubbles and browns slightly.

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Hamburger Stroganoff
Submitted by Karen

Ingredients

12 ounce package egg noodles
1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
Salt and pepper to taste
1 can Cream of Mushroom soup, undiluted
1 cup sour cream
1 cup shredded cheddar cheese

Directions

Cook noodles according to package directions. Meanwhile crumble beef in a large skillet, cook with the onion, garlic, salt and pepper until beef is no longer pink. Stir in the soup, sour cream and cheese until cheese is melted. Add to noodles and mix well.

 

I LOVE Cheese Bread

 

I am married and I do all of the cooking! mainly because I just love to cook!

here is a great side dish that takes a little practice but it's always a winner.

ing.

1-2 cans green beans (drained) or 1lb fresh (stemmed and cut in half)
1 can diced tomatoes
1/4-1/2 onion diced
1-5 cloves garlic roughly chopped
2-5 tbls olive oil
pinch itralian seasoning (yes this is the correct spelling!)
kosher salt & pepper to taste

dir.
get a big a$$ fry pan (non stick or not) rocket hot, put the oil in then add the green beans, if fresh add a pinch of salt, toss for 1-2 min, add onion, toss, add pinch itralian seasoning, toss, add garlic, toss 1-2 min, add can toms, toss, continue cooking till it's done to your likeness then add s&p to taste, serve!

I have tons more so if this thread keeps going I will add more.

Good idea Tuff!

 

What is Itralian seasoning? Never heard of it.

 

Andy's Method of Enjoyment

· 2.0 ounces light rum
· 1.5 ounces dark rum
· 1 ounce orange juice
· 1.25 ounce fresh lime juice (NOT Rose's or RealLime)
· 1/4 cup Papaya Nectar or Passion fruit juice
· 1 teaspoon superfine sugar
· 1 teaspoon grenadine
· Cherries with stems, and orange slice to garnish
· Ice cubes

Mix all the ingredients except the grenadine and garnish in a shaker. Then add grenadine and shake again. Pour over ice, add garnish and enjoy.

The better way, just like LaFite's Blacksmith shop serves. If you serve it with a straw , then reduce light rum to 1.5 ounces and float 151 Rum on top as a finish.
It's truly a SUPERB ****tail

Remember .... No driving after drinking just one.

 

Buck, That jerky recipe sounds great, here's another when you can't find Bambi:

In a large bowl, mix cup of texas pete, cup of apple cider vinegar, cup of soy sauce. A teaspoon of powered garlic

One or two London broils, partially frozen. (it makes it easier to slice almost frozen)
Slice it thin, 1/8 to 1/4 inch Drop each slice into the bowl of marinade.

When you finish slicing, mix it around gently with your hand. (be sure not to wipe your eyes at this point.)
Begin laying the strips pushed tight against each other on a cookie sheet or baking tray with 1/2 deep sides. (don't use Momma's best one's because you ain't never gonna get'em clean again.) Keep filling cookie sheets (usually about one cookie sheet for 1 to 1/4 lbs. of london broil.) Pour or spoon the remaining marinade juice over the cookie sheets of london broil. (Yes it will look like the meat is swimming in it.) Then grind some coarse pepper to taste over the meat. (use lots on one of the trays and less on the other for some spice variation)
Preheat oven to 170 degrees, and bake them for 12 to 14 hours. May have to flip them near the end to dry them out. I usually put them in between 5 and 7 at night, they can "dry" all night, and be checked in the morning.
I like to try to save some for hiking trips to the mountains, but with four of us around the house, it very seldom makes it through the next two days.

 

Sorry English it is just a joke. where I grew up that is how a lot of people said "Italian"

 

1 or 2 quarts rum
baking powder
1c. butter
1 tsp. soda
1 tsp. sugar
lemon juice
2 large eggs
brown sugar
1c. dried fruit
nuts

Before you start, sample the rum to check for quality. Good, isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check rum again. It must be just right. To be sure rum is of the highest quality, pour one level cup of rum into a glass and drink as fast as you can. Repeat. With an electric mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure that the rum is of the finest quality, try another cup. Open second quart, if necessary. Add 2 arge leggs, 2 cups fried druit and beat till high. If druit gets stuck in beaters, just pry it loose with a drewscriver. sample rum again, checking for tonscisticity. Next sift 3 cups of pepper or salt (it really doesn't matter which). Sample rum again. Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add one babblespoon of brown thugar, or whatever color you can find. Wix mell. Grease oven and turn cake pan to 350 gredees. Now pour whole mess into coven and ake. Check the rum again and bo to ged.

 

Hey Raoul,
I have a really good recipie for Goat Curry that I got from the Gurka Regiment when I was in Angola.
Would it be too upsetting for you if I posted it?

 

Wow I thought this was a truck forum. I must admit I have seen some good entries here. I was thinking more along the line of
Manifold Stew
Place stew in small pan. Preheat engine for 10 minutes. Place pan betweeen manifold and rev engine to 3000 rpm for 5 minutes.

or
Ford foil dinner. Place foil dinner on top of block below intake manifold. Drive at highway speeds for 1/2 to 3/4 an hour. Pull over at rest center and enjoy.

 

Here's one I've been using for a couple of years now. I forget where I got it; but, it's damn good.


JUMBO GUMBO

1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 stalks celery, chopped
6 cloves garlic, minced
4 quarts chicken stock
2 whole bay leaves
3 teaspoons Creole seasoning
1 teaspoon dried thyme leaves
Salt and pepper to taste
3 pounds cooked chicken, cut into pieces
2 pounds andouille or kielbasa sausage cut into 1/2" pieces
1 bunch green onion tops, chopped
2/3 cup fresh chopped parsley

Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium heat, stirring constantly, until the roux reaches a medium to dark brown color, being careful not to burn it. Add the vegetables and stir quickly. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls.


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My own invention....

Southwest Lasagna:

4-5 cups of your favorite home made chili recipe (left-overs)
1 cup cottage cheese
1 cup sour cream
1 package (1 pound) lasagna noodles, uncooked
4 cups (1 pound) shredded 6-Cheese Mexican blend (Kraft)
1/2 cup water (Optional... Mix with extra thick chili)

Preheat oven to 350°F. In a bowl, combine cottage cheese, and sour cream. Mix well. On the bottom of a 15 x 9-inch greased lasagna pan, spread 1 cup of chili. Top with half each of the uncooked lasagna noodles, cottage cheese mixture, more chilli and mexican cheese blend. Repeat layering process. Cover tightly. Aluminum foil is fine. Bake one hour or until hot and bubbly. Let stand covered for 15 minutes before serving.

Serve with cornbread and green vegetable of choice. I like chopped mustard greens.