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Huddle Recipe Book
Posted 18 June 2013 - 11:03 AM
Touchdown taco dip...
Spread refried beans in 12" glass dish
Mix 12 oz fat free sour cream, 8 oz cream cheese and 2 TBSP taco seasoning in bowl
Spread on top of beans
Cook 1 lb ground beef and season with taco seasoning
Spread cooked meat on top
Sprinkle with Mexican mix cheese
Heat at 350* for 10 minutes
Dip with Doritos or other chips
- Cat PIE'd this
Posted 18 June 2013 - 11:05 AM
1 bag mini tater tots
1 can fat free cream of chicken soup
2 cups sharp cheddar
1 cup jimmy dean precooked turkey sausage
1/2 cup of light sour cream
French fried onions
Mixed er'thang but the onions and baked at 350 for one hour. Then topped with French fried onions and baked an additional 5 minutes. Served with a nice grilled pork chop and a salad.
Dad won the dinner.
Here it is
Posted 18 June 2013 - 11:37 AM
I have perfected Carrabba's Chicken Bryan....Great stuff.
- 2 boneless skinless chicken breasts
- kosher salt, to taste
- fresh ground pepper, to taste
- olive oil
- 4 ounces goat cheese
- 6 sun-dried tomatoes, chopped
- 2 -4 tablespoons fresh basil, chopped
- 4 teaspoons onions, minced
- 4 teaspoons garlic, minced
- 8 tablespoons butter, divided
- 6 tablespoons white wine
- 1/2 cup fresh lemon juice (about 1 large lemon's worth)
- Cat PIE'd this
Posted 18 June 2013 - 11:47 AM
Buns, steak, shredded cheese, sliced provolone cheese, paprika, garlic powder, worshershire sauce, mayo, onions.
Cooking time 20min
First make sauce, 1 cup of mayo, shredded cheese of ur choice, paprika, garlic powder. Mix all together and put it in the fridge.
Second: put worshershire sauce into fry pan 1 cup, cut onion and add into fry pan, add steaks to frypan. Cook until steak slightly fried. Take it out and little cool then cut to strips.
Thirds: toast buns in oven then spread mayo sauce on bun, add steak strips and a little of worshershire onion mixture, add provolone slices on top and put it back the oven until cheese melted.
Ready to be consumed.
Posted 18 June 2013 - 12:07 PM
Myers Dark Rum
Orange Juice (not from concentrate)
6 ice cubes
Put the ice in the glass. Pour 2 ounces of rum into glass (with ice), pour 4 oz. of OJ into glass (with ice and rum).
Pour into another glass to mix, then pour back into original glass.
Posted 18 June 2013 - 12:50 PM
Healthy and delicious
8 oz of mushrooms sliced
1 med onion sliced
1 green pepper
8 oz of frozen spinach chopped
2-3 cloves of garlic
Spaghetti Squash (large) Cut in half and back @ 350 for 40 mins or don’t cut in half and bake for 1 hour. When you cut it, clean out all the seeds. After it’s baked scrap the squash insides with fork and it will peel out in strings.
In a large skillet add 1-2 tbsp of Olive oil.
Mince 2-3 cloves of garlic and cook til lite brown.
Add in sliced mushrooms and onions cook for a few minutes.
Add in tomatoes, zucchini, green peppers, and top of with frozen spinach.
Add salt, pepper, rosemary
Posted 18 June 2013 - 02:04 PM
Ribs, the right way. (although you can use your oven if need be)
1 rack of baby's.
Clean really well with cold water, and take off silver skin. ()
Cover the ribs with a light coat of yellow mustard, and apply liberally with rub. (I home make mine)
Wrap in saran wrap and place in the fridge overnight.
Take out of fridge and sit on counter with the wrap off, and let come up closer to room temp.
Put on smoker at 225 with some cherry/apple wood. (oven will do, just make sure they don't sit in their own juice/fat.
Cook at 225 for 3 hours, pull, wrap in foil with a few ounces of apple juice drizzled in/on the ribs.
Tighten the foil up as much as possible and put back on the smoker/oven for 2 hours.
Take foil off, and put back on smoker/oven for 1 final hour.
Let rest for at least 30 minutes.
Posted 18 June 2013 - 02:39 PM
Buy 5 cans of vienna sausage
2 cups of chicken stock
Throw everything in the pot and cook for 25 minutes.
*This recipe will make you go to the bathroom so be prepared.
Posted 18 June 2013 - 11:22 PM
When I have time, I'll submit my very complex grilled cheese sandwich recipe. You should all be very excited.
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