can anyone here ACTUALLY cook?
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From: Lost some where in the middle of the Ozark Mountains!
BARBECUPS
3/4 POUND HAMBURGER
1 CAN BISCUITS
2 TEASPOON BROWN SUGAR
1 TEASPOON MINCED ONION
1/2 CUP BARBECUE SAUCE (best if use homemade sauce)
3/4 CUP GRATED CHEESE
BROWN HAMBURGER AND DRAIN.
ADD SAUCE, BROWN SUGAR, AND ONION.
SEPARATE BISCUITES PUT IN GREASED MUFFIN PAN FORM A CUP.
SPOON MIXTURE INTO CUP.
SPRINKLE WITH CHEEESE AS DESIRED. (I smoother with cheese)
BAKE 400 DEGREES 10 TO 12 MINUTES.
Edited to add:
Make several because I can eat a whole can of biscuits worth myself.
I htink they are actually an appetizer but they are so easy and good we use them for meals.
3/4 POUND HAMBURGER
1 CAN BISCUITS
2 TEASPOON BROWN SUGAR
1 TEASPOON MINCED ONION
1/2 CUP BARBECUE SAUCE (best if use homemade sauce)
3/4 CUP GRATED CHEESE
BROWN HAMBURGER AND DRAIN.
ADD SAUCE, BROWN SUGAR, AND ONION.
SEPARATE BISCUITES PUT IN GREASED MUFFIN PAN FORM A CUP.
SPOON MIXTURE INTO CUP.
SPRINKLE WITH CHEEESE AS DESIRED. (I smoother with cheese)
BAKE 400 DEGREES 10 TO 12 MINUTES.
Edited to add:
Make several because I can eat a whole can of biscuits worth myself.
I htink they are actually an appetizer but they are so easy and good we use them for meals.
Last edited by PSS-Mag; Oct 11, 2005 at 05:06 PM.
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From: Your moms house
Originally Posted by PSS-Mag
BARBECUPS
...SNIP...
Edited to add:
Make several because I can eat a whole can of biscuits worth myself.
I htink they are actually an appetizer but they are so easy and good we use them for meals.
...SNIP...
Edited to add:
Make several because I can eat a whole can of biscuits worth myself.
I htink they are actually an appetizer but they are so easy and good we use them for meals.
That sounds good.....I might try that tonight. We have Canasta night on Tuesday's and we have sandwhiches and stuff instead of a big meal, and that sounds perfect.
Thanks MATT.
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From: Burleson/Athens/Brownsboro, TX
Originally Posted by jamzwayne
That sounds good.....I might try that tonight. We have Canasta night on Tuesday's and we have sandwhiches and stuff instead of a big meal, and that sounds perfect.
Thanks MATT.
Thanks MATT.
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Jim
Jim
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From: ....I could be anywhere....
MMM...I love shark..Mako?? Swordfish, tuna, weakfish, togue...you name it. Just not Bluefish
we actually switched tonite's menu with tomorrow's
had hake for the first time
sort of like a meaty cod
jury is still out on this one
but the cats loved it
...zap!
we actually switched tonite's menu with tomorrow's
had hake for the first time
sort of like a meaty cod
jury is still out on this one
but the cats loved it
...zap!
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From: Southwest PA
Matt, those BBQ cups sound kinda neat, may need to work on something like that.
Here is a pic of half of the butts I did for tomorrow.
Hope the weather holds out for us.
As for the shark steaks, I had them a few times, but much fonder of tuna steaks, hard to believe that terrific looking red flesh of a tuna loin is the same thing that you get out of those little cans and pouches.
dave
Here is a pic of half of the butts I did for tomorrow.
Hope the weather holds out for us.
As for the shark steaks, I had them a few times, but much fonder of tuna steaks, hard to believe that terrific looking red flesh of a tuna loin is the same thing that you get out of those little cans and pouches.
dave
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From: ....I could be anywhere....
Originally Posted by shtrdave
Matt, those BBQ cups sound kinda neat, may need to work on something like that.
Here is a pic of half of the butts I did for tomorrow.
Hope the weather holds out for us.
As for the shark steaks, I had them a few times, but much fonder of tuna steaks, hard to believe that terrific looking red flesh of a tuna loin is the same thing that you get out of those little cans and pouches.
dave
Here is a pic of half of the butts I did for tomorrow.
Hope the weather holds out for us.
As for the shark steaks, I had them a few times, but much fonder of tuna steaks, hard to believe that terrific looking red flesh of a tuna loin is the same thing that you get out of those little cans and pouches.
dave
i'm in!!!
...zap!
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From: Lost some where in the middle of the Ozark Mountains!
Originally Posted by shtrdave
Matt, those BBQ cups sound kinda neat, may need to work on something like that.
Here is a pic of half of the butts I did for tomorrow.
Hope the weather holds out for us.
As for the shark steaks, I had them a few times, but much fonder of tuna steaks, hard to believe that terrific looking red flesh of a tuna loin is the same thing that you get out of those little cans and pouches.
dave
Here is a pic of half of the butts I did for tomorrow.
Hope the weather holds out for us.
As for the shark steaks, I had them a few times, but much fonder of tuna steaks, hard to believe that terrific looking red flesh of a tuna loin is the same thing that you get out of those little cans and pouches.
dave
I wasn't hungry......
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From: ....I could be anywhere....
as far as muffin tins go
use the big ones
spray with non stick cookin' spray
make up what you like in a omlet
beat eggs...add whatever you like
top with cheezzzzze of preference
bake @ 350 for 10-15 min
awesome
we call'em "eggburts"
i have no idea why
..zap!
use the big ones
spray with non stick cookin' spray
make up what you like in a omlet
beat eggs...add whatever you like
top with cheezzzzze of preference
bake @ 350 for 10-15 min
awesome
we call'em "eggburts"
i have no idea why
..zap!
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Joined: Mar 2004
Posts: 1,336
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From: Your moms house
Originally Posted by bluejay432000
I did not know anyone played Canasta any more. i grew up playing that and 42(with dominos)
We play Canasta on Tuesday and Wednesday nights. We play Mexican Train on the weekends sometimes.
