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-   -   OAF recipes (http://glocktalk.com/forums/showthread.php?t=517531)

Patricia 03-20-2006 21:51

OAF recipes
 
Post em if you got em. ;f

I have a few to add, but the 24 nazi is watching. ;f

major 03-20-2006 22:28

1. Take a beer out of the fridge.
2. Open it.
3. Enjoy.

DepChief 03-20-2006 22:31

If you like REALLY good Macaroni & Cheese....

3 sticks Cracker Barrel Extra Sharp cheese
1 1/2 lbs. Macaroni Noodles
1/4 cup flour
1/2 stick butter
4 cups milk

Boil macaroni about 5 minutes (still very firm), drain out water and set to the side.

Grate cheese

Melt 1/2 stick butter in sauce pan. When melted, add 4 cups milk and whisk in the 1/4 cup of flour. When this mixture heats up, use wire whisk to stir in the grated cheese until the cheese is totally melted and you have a thick sauce. Stir this sauce in with the macaroni noodles and mix well. Pour into a large casserole dish and bake at 350 for 40 minuutes (until top just begins to brown).

This is my mothers recipe and it is the best M & C in the world!

DCSO0322 03-20-2006 23:18

STORMTROOPER:


1/3 OZ. JAGERMEISTER
1/3 OZ. GOLDSCHLAGER
1/3 OZ. RUMPLEMINTZ

MIX TOGETHER AND TAKE A SHOT. WOOHOO

Started in a local sports bar in my area.

scratchy wilson 03-21-2006 01:45

Medicine Man
 
1/3 Wild Turkey
1/3 Ginger Brandy
1/3 Scotch


Memory fails as to how this was concocted, but I do recall it taking me from a pleasant buzz to something approaching simulated sobriety.

I was displeased.


Anyhow, it sort of became something of a dare.

MB-G26 03-21-2006 01:53

Seems rather sacrilegious to put anything with scotch other than water, or perhaps plain soda ^8

Historian 03-21-2006 07:03

I admit it's not mine alone. :) But i love Emeril's cooking.

Warning: Before making have cardiologist on standby.

Four Cheese Spinach Lasagna

1 (20-ounce) package fresh spinach, tough stems removed and washed
5 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
3/4 pound portobello mushrooms, stems removed and sliced (about 3 large)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups whole milk
1/8 teaspoon freshly grated nutmeg
2 1/2 cups grated Parmesan
15 ounces fresh ricotta
1 1/2 cups grated Fontina or provolone
1 1/2 cups grated mozzarella
1 pound lasagna noodles, cooked to al dente

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.

To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.

In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.

Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.

Let rest for 10 to 15 minutes before serving. Serve hot.

vote Republican 03-21-2006 09:16

Sharon can post up a better version probably but...

make some cous-cous (plain)
cut chicken breast into mcnugget sized or slightly larger pieces, cook in a pan
stir in creamed corn, garlic powder, cheddar cheese, heat until cheese is melted.
Pour over cous cous

^7

Hauptmann6 03-21-2006 09:24

Stir fry sauce (sorta teriaki)

1/3rd Rice wine AKA Saki
1/3rd Water
1/3rd Good soy sauce (not kikkoman, go to your local asian market)

Salt
Pepper
brown sugar(really heavy pinch depending on how much you are making)

To use as a marinade,
finely chop about 1/2" of ginger
1 smashed and chopped clove of garlic
Add a little oil(maybe a tablespoon at most)

To use as a sauce(put in stirfry)
Cornstarch to thicken
Go a little heavier on the sugar.

Sorry I can't give more accurate amounts, I do it all by eye.

OXCOPS 03-21-2006 10:30

Stir Jell-o pudding mix into 2 cups of COLD milk.

Mix well.

Put in fridge for 10 minutes.

Remove and eat......PUDDING! ;f;f;f

OXCOPS 03-21-2006 10:30

Pour Count Chocula cereal into bowl.

Add milk.

Eat.

Live happy.

;f;f;f;f;f

Mrs.OX 03-21-2006 11:13

Kahlua Cake

1 box chocolate cake mix
2 boxes of instant chocolate pudding (mixed and set)
1 tub cool whip
1 cup of Kahlua
1 package of Heath bar bits

Bake cake as directed. Once cooked punch holes in it with a fork. Pour the cup of Kahlua of the cake and let it sit for a few minutes. Take half the cake and crumble into large dish or bowl. Layer with pudding, cool whip, and Heath bar bits. Repeat the process again.
I usually keep it chilled until ready to serve. Delicious.
The amount of Kahlua can be a bit strong; you can always use less if you want. It serves a bunch of people!

Patricia 03-21-2006 11:19

Is there anyone here that does NOT have my meatball recipe? ;f

Hauptmann6 03-21-2006 11:22

Me!

B. Somm 03-21-2006 12:47

Quote:

Originally posted by DepChief
(snip recipe)

This is my mothers recipe and it is the best M & C in the world!

DepChief, that sounds heavenly! I just may have to give that a try!!

B. ^7

Bullman 03-21-2006 18:03

My favorite cassarole when I was a kid, I loved it so much that I learned how to make it. The cassarole dish I use is 9 inch diameter and 3 1/2 inches deep and that is probably what would work the best, never tried using anything else (yes, I stole the dish my mom made it in when I was a kid;f ) It is called Chop Suey Rice

1 pound of hamburger
3/4 cup of rice
4 to 5 stalks of celery, chopped
1 medium sized onion, chopped
1 box of fresh sliced mushrooms
1 envelope of Liptons chicken noodle soup mix.

Brown the hamburger, onion, celery, mushrooms and rice together over medium to medium high heat. Salt and pepper it to taste, I use Jess Halls Serendipity season salt (cant be had in the stores here in the east, but can be found on the internet, good stuff) When you about have it browned / cooked get a pan with 4 cups of water and heat it to boil. Once the water is boiling at the envelope of Liptons chicken noodle mix and let it boil for 4 minutes then remove it from the heat. Combine the ingredients from the frying pan and the soup into the cassarole dish and bake it in a 350 degree oven for 45 minutes

It is so good it will make your babies be born naked and your teeth will swap holes.;f

gruntmedik 03-21-2006 19:26

Quote:

Originally posted by Patricia
Is there anyone here that does NOT have my meatball recipe? ;f
I ain't got it;P

Bullman 03-21-2006 20:14

Kevin's Sip and Go Nekid

Take a 6 ounce can of frozen pink lemonade concentrate.
pour contents into a blender.
fill the lemonade can up with your favorite vodka.
pour it in the blender too.
put a bunch of ice in the blender, slush the far out of it.
Top it off with a citrus type drink like Zima and give it a final twirl in the blender.

1 blender will make you feel fine
2 blenders full will make you forget your troubles
3 blenders full will make you forget your name.;f

gruntmedik 03-22-2006 11:53

Baked Apple Porkchops

4-6 Butterflied pork chops
1 or 2 Granny Smith Apples
1 1/2 cups Bread crumbs
1 cup parmesean cheese
2 12oz brews of your choice

Open 1 brew, start consuming at a leisurely pace. Pre-heat oven to 350. Grease a 9x13 baking dish (use whatever size you have), and set aside. Mix bread crumbs and parmesean cheese together, then divide in half. Use 1/2 of the crumb mixture to coat the chops, using the remainder of that 1/2 to line the baking dish. Place chops in dish. Slice the apples 1/4-1/2" thick, and layer them on top of the chops. Take remainder of crumbs and pour on top.

Cover, and bake at 350 for 30-35 min. Enjoy 2nd brew. Uncover, and bake 10 min, or until browned on top.

Bullman 03-22-2006 17:28

Quote:

Originally posted by gruntmedik
Baked Apple Porkchops

4-6 Butterflied pork chops
1 or 2 Granny Smith Apples
1 1/2 cups Bread crumbs
1 cup parmesean cheese
2 12oz brews of your choice

Open 1 brew, start consuming at a leisurely pace. Pre-heat oven to 350. Grease a 9x13 baking dish (use whatever size you have), and set aside. Mix bread crumbs and parmesean cheese together, then divide in half. Use 1/2 of the crumb mixture to coat the chops, using the remainder of that 1/2 to line the baking dish. Place chops in dish. Slice the apples 1/4-1/2" thick, and layer them on top of the chops. Take remainder of crumbs and pour on top.

Cover, and bake at 350 for 30-35 min. Enjoy 2nd brew. Uncover, and bake 10 min, or until browned on top.

where did the other beer get used in the recipe?


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