The Recipe Thread!

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..............................................OK guys and gals.............................................Post up your favorite recipe here and give us all a taste of where you come from..Don't be shy and don't leave out any details..From all day meals to 1/2 hr dinners we want them all!...zap!I am not completely insane..Some parts are missing Professional Driver on a closed course....Do not attempt.Just because I'm a  dumbass don't mean that you can be too.So DON'T try any of this **** l do at home.
Reply:I'm not a cook at all but some of the good things I've had.Burgers - marinate them in beer and wisticher sauce. I'm also marinated them in sprite while they were cooking. Also tried a little captain morgan. I think the sprite turned out the best but I can't remember for sure.Beef - ex wife used to take round thing of beef and put it in the crock pot in the morning and a full can of garnier then after work, throw it on a bun and have a beef sandwich with a kick.Chicken - ex wife used to make this too and I don't know what it's called and can't find the recipe. Cut up some chicken and roll them in crescent rolls, cook the chicken and roll together, and then get a can of cream of chicken soup and mix it with some sour cream to thicken it up, put it on the chicken and eat it. Freaking delicious! I'm going to text her right now and find out what it is.I think this is ithttp://www.yummly.com/recipe/Easy-Ch...ups-RecipezaarLast edited by Gamble; 06-12-2012 at 12:51 PM.Torchmate 2x2 CNC with Flashcut CNC controlsHypertherm Powermax45 Esab ET220i Razorweld 195 MigRazorweld 200ac/dc TigTormach 770, Tormach xstechRazorweld, Vipercut/Vipermig, SSC Foot Pedal Dealer
Reply:Put 1/2 cup flour, salt & pepper in a grocery bag, Place 4 chops in bag, crimp the end & shake to coat. Then put 4 medium sliced squash, 1 large onion, diced,and as much diced garlic as you like, crimp the end & shake again to coat veggies. Discard bag. I use 2 skillets, each with 1/4 cup olive oil,one for chops, & one for squash, fry in covered skillets on medium-low for 10 mins, then cook until browned to desire. Stir the squash several times during frying to brown evenly, then top with shredded cheddar chesse.  Simple, quick & good! Attached ImagesMastering others is strength, mastering yourself is true power.
Reply:OK, here we go, yall like this one, I made it maself, FRESH SMOKED SALMON WITH BUTTER SAUCE1 BIG slab fresh salmon,2 STICKS real butter, (not out of a plastic container) 1 TBLS real lemon juice (fresh squeezed)1 TBLS real lime juice    (fresh squeezed)1 TBLS dill, fine chopped, 1 TBLS lawreys season salt (I dont use quite 1 tbls)2 LARGE vidalia sweet onion, (the flatter the bottom of the onion, the sweeter it is)melt butter, mix in dill, lemon, lime, and season salt in a small sauce pan, simmer, not boil, about 10 minutes, pour enough to baste your salmon heavy 2 times into a cup,  slice onions, leave rings whole, bring smoker up to 250 F, lay out a layer of heavy duty tinfoil, cover with onion rings, lay salmon on rings, baste real well with butter sauce, close smoker POUR THE SMOKE CHIPS TO THE FIRE BOX, (i use apple wood chips) leave for 10 minutes, turn the salmon over laying back on the rings, baste heavily with butter sauce again close smoker till fish is done, (10 to 15 minutes) NO LONGER, NOTE: when the fish flakes all the way through, its done, and dry if over cookedUse the rest of the butter sauce as a dipping sauce for the fish and I always throw on some shrimp also, very good for the shrimp,
Reply:I hadda go see this just before lunch now didn't i?  sheesh... great idea Zap.Lincoln Power MIG 215Lincoln WeldPak 3200HDLincon ProCut 25Lincoln WeldanPower 225 AC/DCIf all else fails... buy more tools
Reply:Yep time for lunchBacked my CATMA over your CARMA oops clusmy me  What would SATAN do ?? Miller Trailblazer 302 AirPakMiller Digital Elite  Optrel Welding HatArcair K4000Suitcase 12RC / 12 VSHypertherm PM-45Rage 3 sawRusty old Truck
Reply:man, my recipies all revolve around the microwave and the toaster oven... that's it  everything looks so good, only way I know to make stuff like that is to order it miller 330a bp TIGmiller dynasty 200DX TIGmillermatic 185 MIGthermal dynamics cutmaster 101 plasma cuttersnap-on YA5550 plasma cutterhypertherm powermax 30 plasma cutterbaileigh CS225 cold sawetc....
Reply:I have a whole bunch but will start with a easy to make breakfast for all week..Mix up 8 large eggs..Diced red bell pepper..Cooked bacon/sausageBasically anything you like in a "Western" omelet..Spray some non stick cooking spray into the pockets of a cupcake tin..Fill with mixture..Cover with your favorite cheese..Bake at 350 for 30-45 mins..There you have it!Store in the 'fridge and they last all week..You can heat them for 20 sec in a microwave and put between a toasted English Muffin...These are great when time is not on your side in the A.M....zap!I am not completely insane..Some parts are missing Professional Driver on a closed course....Do not attempt.Just because I'm a  dumbass don't mean that you can be too.So DON'T try any of this **** l do at home.
Reply:I'm a huge bowhunter and love venison. I hunt 3 different states and do all my own butchering. But when I hunt in Ohio I have no choice if I kill but to use a local butcher shop due to meat spoiling. One year the guy Andy who owns the butcher shop tells me he has a new blend.. for chop meat. He adds hickory smoked bacon fat to the venison. IT IS OFF THE CHARTS SICK!!!!! I'm a huge fan of bbq's and burgers, so the last couple years I would say this is one of my favorites. I have so many tho! Here's a few pics, one of my favorite burger meats and another of my ugly mug with a beautiful Ohio buck. Figured I would show my face in case I ever run into anybody from the welding web at any events.  Attached ImagesI hate being bi-polar it's awsomeMy Heroes Have Always Been Cowboys
Reply:Love to eat them mousies, mousies what I love to eat. Bite they little heads off, nibble on they tiny feet. Attached ImagesCity of L.A. Structural; Manual & Semi-Automatic;"Surely there is a mine for silver, and a place where gold is refined. Iron is taken from the earth, and copper is smelted from ore."Job 28:1,2Lincoln, Miller, Victor & ISV BibleDanny
Reply:I have 2 favorite recipe's.  Paprika marinade grilled Salmon.  and Cedar Grilled Sweet Coho Salmon.Up here in the northwest guys love the mountains hunting. and fishing.   I never skied, Don't hunt anymore too expensive.  But theres a river 3 miles from my house thats full of fish!!!   That's what i do!!!  And!  i just bought a new badass bbq/smoker in one unit so this year i'll have some new recipes.    2 lbs of Steelhead Trout Filets1/4 cup of melted butter2 tablespoons of lemon juice1/4 teaspoon of paprika  I recommend going lighter on the paprika it goes a looong way.1/8th teaspoon  Cayenne pepper1/4 cup of bbq saucePreheat bbq grill to medium and lightly oil your grates.  Put your trout filets on a large piece of aluminum foil.Whisk together butter, lemon juice, paprika and cayenne.   Brush it on the filets.  Grill until flakey (10 minutes)  Then brush with bbq sauce.  Cook for another 2 minutes.    Done!!First 3 pics are the Paprika Marinade Grilled Steelhead      Last pic Ceadar grilled CohoSeason and marinade chilled for at least 8-12 hours.  last pic Ceadar Grilled Salmon Attached ImagesLast edited by galencwi; 06-13-2012 at 01:09 AM.“I'm going to do the thing that God put Galen Beasley on this Earth to do:Have Salon quality hair and weld.Nothing like a good cup of coffee and the smell of 6010 burning in the morning. 971-204-3444 cell API ASME Structural NDT and Repair
Reply:I've got two:Inside out cheese burgerAdd 3 cups Cheddar to every 2 lb BurgerAdd chopped onionAdd bacon crumbsAdd 1/2-1 can favorite beerGrill & enjoyCheapo Round DoughnutBuy any crescent roll package from store. Take dough and roll up in 1/2-1" round balls.Deep fry and roll immediately in sugar and cinnamon or dip in icing.Miller Dynasty 200DXMiller Spectrum 250DMiller Millermatic 200Bunch of old blue dinosaurs....
Reply:Sorry, I meant Doubled Rolled  Chicken Fingers/w White Gravy.2 large boneless chicken breasts1/2 cup flour1 large egg, or 2 small eggs1/4 cup olive oil1/2 teaspoon garlic salt1/2 teaspoon black pepper3/4 cup milkCut boneless chicken into strips, mix garlic salt & flour, put in a plate, break & beat egg or eggs, put in another plate. Roll strips in flour mix, dip in egg, roll in flour again, & fry in 10 "inch skillet with hot oil on med-low heat. Cook covered for about 7 or 8 mins, then cook uncovered till golden brown on sides. Remove & add remainder of flour, add what it takes to make about 1/4 cup flour, add it to remaining olive oil, heat for a couple  mins, then add 3/4 cup milk, cook till thickened as desired. salt & pepper to taste. Attached ImagesLast edited by lstilts; 06-13-2012 at 05:50 PM.Mastering others is strength, mastering yourself is true power.
Reply:I'd love some to share there home made BBQ sauce recipes.Tried a couple and not that impressed.Went to a friends house the other day and the neibour was cookin' pork with a gread BBQ sauce.  He passed some over the fence, but i didnt get the chance to ask for the recipe.
Reply:Originally Posted by zapsterI have a whole bunch but will start with a easy to make breakfast for all week..Mix up 8 large eggs..Diced red bell pepper..Cooked bacon/sausageBasically anything you like in a "Western" omelet..Spray some non stick cooking spray into the pockets of a cupcake tin..Fill with mixture..Cover with your favorite cheese..Bake at 350 for 30-45 mins..There you have it!Store in the 'fridge and they last all week..You can heat them for 20 sec in a microwave and put between a toasted English Muffin...These are great when time is not on your side in the A.M....zap!
Reply:Ok this is a simple suggestion.You you how most of us use water to boil veggies, try useing gingerale. I'm a sugarless guy (by necessity) you will not believe the difference, just pour in gingerale and boil as usual.Miller thunderbolt 250Decastar 135ERecovering tool-o-holic ESAB OAI have been interested or involved in Electrical, Fire Alarm, Auto, Marine, Welding, Electronics ETC to name a just a few. So YES you can own too many tools.
Reply:Thanks, i'm gonna try it, I love experimenting. Here' one I never tried but could take my friends word for. He wanted to make mashed potatoes and realized to late he was out of butter so he used cream cheese! I asked how it was and his exact reply was, I kept running around the house slapping myself in between bites!!!!! I laughed my azz off, he's a big guy and loves his food. I still have'nt tried it yet tho. I hate being bi-polar it's awsomeMy Heroes Have Always Been Cowboys
Reply:Originally Posted by dumb as a stumpAnd what do you call this Sir?????
Reply:ok another easy suggestion I keep instant mashed potatoes around ( i hate the stuff) as a fixer. ie accidentally adding too much milk in real mashed potatoes, helping to dry up potatoes for potatoe pancakes and just the other day I made rice (minute rice) and had added too much water so my wife suggested to add some instant mashed. I thought WHAT???  guess what perfect, and I could'nt taste the mashed so...thats just a few of the recent uses I could think of.Miller thunderbolt 250Decastar 135ERecovering tool-o-holic ESAB OAI have been interested or involved in Electrical, Fire Alarm, Auto, Marine, Welding, Electronics ETC to name a just a few. So YES you can own too many tools.
Reply:one my kids like for pudding is 2 digestive biscuitsspread chocolate spread on one cover in whipped cream then put other biscuit on top.also good to make swmbo after kids are in bed, could sit there for hrs watching her lick the cream as it comes out of sides
Reply:For this one it helps to buy a new potato peeler.Marinade:- peel the rind off 2 lemons. (try not to cut too deeply, you want the colored part.add the rind to food processor- squeeze the juice into processor.- 1 egg-  1/3 cup of olive oil-  1/3 cup honey- 3 cloves garlic- 1/2 tsp salt -  generous helping of fresh black pepper, about 1/3-1/2 tsp.- bit of rosemary. Blend the above thoroughly so the lemon peel and garlic are chopped up nicely.-buy 2-3 lbs chicken drumsticks or thighs.Marinate overnight.Light your charcoal, wait a bit, then start grillin'. I prefer briqueted hardwood charcoal. It gives the chicken a nice smoky edge.
Reply:My Potato Pancake RecipeIngredients: 2 or 3 large yellow potatoes, peeled 1 medium onion sautéed (previously) OR onion powder2 large eggs1/4 cup instant potato flakes (in a pinch flour or corn meal - to help dry out potatoes)  BBQ spice Garlic powder Celery saltSalt & Pepper to taste Crisco (for frying) and bacon fat if you have it Oh if you have left over bacon (yeah right) chop finely and add tooApplesauce, sour cream or catchup, for dipping & inhalingDirections: Grate the potatoes in food processor with the grating blade. Squeeze out any excess liquid in your hands over the sink. Put in chopping blade and return to food processor. Add the eggs, onions, potatoe flakes, spices and  salt and pepper. Pulse all of the ingredients together to thoroughly combine them and chop finer (having some shred is perfect). Do not over do this or it will be like corn meal and have less texture. Slightly more chopped than just shredded. The mixture when done shouldn't be wet and runny (this is what the potato flakes do)In a large cast iron skillet, heat the Crisco & bacon fat over medium heat. Fork the  mixture into the hot pan forming small piles and flattening out to form pancakes, using 3-4 tablespoons of batter for each pancake. Cook until the underside is golden, about 2 to 3 minutes ( if your burner heats unevenly, you may have to rotate pancakes in the pan). Flip  over and cook until the other side is golden and the potatoes are cooked through, about 2 more minutes. Keep a small amount of crisco on the bottom of the frying pan at all times. You will need to keep adding with each batch cause it gets soaked up in the cooking.One way to tell that your pancakes are done is by sound: when it stops sizzling it’s time to flip it over. Allowing  to remain in the oil after the sizzling has stopped will result in greasy, oil-logged pancakes (which is not what you want). And remember golden brown.When done, remove  from the pan and transfer them to a plate lined with paper towel to drain. Pat off the excess oil once they have cooled a bit, then serve hot with applesauce / sour cream or catchup.Serves 1 perhaps 2PS: I find that I cook a batch of 3 per lot (in my big cast iron frying pan), and as the next batch is cooking,  I eat the previous 3. So if you are trying to feed someone else try to have more restraint than I do. Also this is what I think I do as I rarely ever measure anything but I have tried to get it right. Also if you don't have a food processer just grate it with a hand grater. Then I have given the mixture a bit of a chop, then addspices etc and go.Pete Edmonds Mar 2012Miller thunderbolt 250Decastar 135ERecovering tool-o-holic ESAB OAI have been interested or involved in Electrical, Fire Alarm, Auto, Marine, Welding, Electronics ETC to name a just a few. So YES you can own too many tools.
Reply:For burgers,  I use half ground beef and half ground pork and smoke them with apple wood at about 220 degreesMillerMatic 252, HTP 221 w/cooler, Hypertherm PM45, Lincoln IdealArc 250 AC/DC"I'd like to believe as many true things and as few false things as possible"
Reply:Anyone love steaks.  I mean Prime Quality Grilled at home.  I got the idea from Ruth Chris and McCormick and Schmicks.    They let me in the kitchen with a nice glass of cab with my date :-)   Great experience!I grill a mean Baseball Bacon Wrapped Filet 6 or 12 ounce.  I love medium rase so if you want higher temps add a few minutes to each turn.  If your bbq has a steam pan this is the time to put it in before you light up. I use natural gas but you also can use charcol   Heat up the grill on high  get the temp over 500. While its heating up season your steaks with fresh ground pepper, Sea salt, and Garlic.  I prefer minced but garlic flake will work well too.   You'll have enough time to foil cook asparagus, corn on the cob or other sides for this one so get those ready too.  Open the lid on your bbq.  Keep your heat on High  Coat the grill with a lil spray or cooking oil then throw your steaks on.   Keep them in line with the grate.  Set your timer for 10 minutes with the lid open.  After 10 minutes Turn over for another 10 minutes with the lid open (Dont turn cross direction yet)Now pour some water in your steamer pan!  Cross turn your steaks so you get a criss cross grill mark.  turn down the heat to medium Close the lid for 6-8 minutesAfter 6-8 min Add a lil water. Turn over to get a cross grill mark on the other side.  3 minutes till add a slice of real butter to each steak.At this point with a 12 ounce baseball cut filet you should be at a true medium rare to medium.   It doesn't take much longer to get up to medium or medium well.  My butcher sometimes cuts them a lil thicker from time to time but once you've cooked a couple you'll get the feel of it. Attached ImagesLast edited by galencwi; 06-15-2012 at 12:43 AM.“I'm going to do the thing that God put Galen Beasley on this Earth to do:Have Salon quality hair and weld.Nothing like a good cup of coffee and the smell of 6010 burning in the morning. 971-204-3444 cell API ASME Structural NDT and Repair
Reply:Grilled artichokes.Start with 2 large artichokes.Slice 'em bilaterally.  Scoop out all of the hairy stuff.Steam fully in a pot, 1inchish water plus a splash of olive oil and a squeeze of lemon.Takes about 20-22 minutes.  You're done when the pedals peel off easily.  I always give a taste test, too.Once fully cooked, marinate them for 3+ hours in the fridge in a sauce consisting of equal parts of 1/4 cup of:Soy SauceBalsamic VinegarOlive OilWaterMince a some ginger and garlic, about 1/4-1/2 a teaspoon of each.After 3 hours, toss them on the grill open side down, cook until they start to brown.  Flip them over and char the backside just a bit.  Remember, they're already fully cooked so you're only cooking to add flavor.For dipping sauce, mayonnaise with a squeeze of lemon juice.Originally Posted by dumb as a stumpMy Potato Pancake Recipe
Reply:Took me a couple days to find them Larry-O, made these myself, you should use as a starter, tweak them for your liking, if you want it a little sweeter, add some brown sugar, or add tomato paste to your liking, dont forget that vinegar and/or liquid smoke is a "major" contributor to the taste of homemade BBQ sauce, The one with the bourbon, I tweaked it with a little more brown sugar and an extra shot of bourbon and a big dash of ground red pepper, smoked up some baby backs, when they were almost done I basted them heavily, cranked up the heat on my smoker and brought the sauce to light glaze, holy schlitz, that was awesome    Ingredients:    2 cups ketchup    1/2 cup water    1/3 cup apple cider vinegar    1/3 cup brown sugar    2 tablespoons yellow mustard    1 tablespoon onion powder    1 tablespoon garlic powder    1/2 teaspoon cayennePreparation: Combine all ingredients in a saucepan over a low heat. Stirring occasionally and simmer for 20 minutes. Sauce should be thin, but not watery. Allow to cool. Store in an airtight container and refrigerate. Sauce is better if allow to sit for a day.Yield: Makes about 2 cupsIngredients:    1 cup apple cider vinegar    1/2 cup ketchup    2 tablespoons brown sugar    2 tablespoons Worcestershire sauce    1 tablespoon butter    2 teaspoons salt    1/2 tablespoon hot pepper sauce Preparation: Mix all ingredients together in a sauce pan and let simmer for 10 minutes. I made this one to use on chicken1 can (6 oz) tomato paste 1/3 cup bourbon 2 tablespoons vinegar 1/3 cup packed light brown sugar 1 tablespoon molasses 1 teaspoon kosher (coarse) salt 1/2 teaspoon ground mustard 1/2 teaspoon garlic powder    1 In 1-quart saucepan, mix all ingredients. Cook over medium heat, stirring constantly with whisk, until mixture comes to a boil. Reduce heat to medium-low; continue cooking and stirring until thickened, 10 to 15 minutes. Remove from heat. Taste and adjust seasoning if needed. Transfer to an airtight container. Store in the refrigerator
Reply:Originally Posted by JoshfromsaltlakeStumpy, now I really want to make some of those spud cakes. You've inspired my appetite.
Reply:2 16 oz. cans of Apple pie filling1 stick whole butter1 box 18 oz. white cake mix1/4 to 1/2 teaspoon  cinnamonPour the apple pie filling into the pan/pans & level it out, I use my 2 bread pans, or if your pan is big enough  you just use one.. Sprinkle a little cinnamon on top of the pie filling. Sprinkle the white cake mix on top of the pie filling & cinnamon. Cut the butter up into thin slices & cover the top of the cake mix. Bake @ 350 degrees for 50 mins. And it's just that easy, Enjoy! Attached ImagesMastering others is strength, mastering yourself is true power.
Reply:Thanks drjuan.I'll let you know how i go.
Reply:ChiliI make this in an 8-qt non-stick pot, but a dutch oven would work fine. Feeds 8-10 hungry people (with rice and maybe bread).1 lb ground beef1 lb ground pork (you can just use more beef but this really makes a difference)1 med/large onion diced3 large cloves garlic minced1/2 tsp red pepper flakes2 TBsp cumin1 TBsp oregano3 TBsp chili powder2 cans diced tomato (14 oz)3 cans tomato sauce (14 oz)1/2 tsp saltBlack pepper to tasteI usually also add a whole chipotle pepperBrown meat and set asideSaute onions in meat fat till translucentAdd garlic and saute another 3-4 mins (if garlic goes in at the same time as the onion it tends to burn before onions are done)put back meat and all remaining ingredients.bring to a low simmer and cook covered for at least 2 hours. more is better.Toward the end, if the chili looks too watery, remove top to let more steam escape.I like to serve over rice....EnjoyMillerMatic 252, HTP 221 w/cooler, Hypertherm PM45, Lincoln IdealArc 250 AC/DC"I'd like to believe as many true things and as few false things as possible"
Reply:Steak and potatoes with vegtibale and or salad and starch (another potatoe or corn) and Black Angus fed with high altitude grain (more protien) beef doesnt get better but the boys in Montana beg to differ. Boiring routine. My Norewigian Girlfriend makes ausome potetoes but tonight its micro.
Reply:Istilts HMMM that sounds good and all those apples in the kitchen right now. I see a variation on the horizon. thanks for the idea.Miller thunderbolt 250Decastar 135ERecovering tool-o-holic ESAB OAI have been interested or involved in Electrical, Fire Alarm, Auto, Marine, Welding, Electronics ETC to name a just a few. So YES you can own too many tools.
Reply:We've got to keep this moooving along.My Everyday RiceIngrediants:1 14 oz Can Peas1 10 oz Can MushroomsChicken soup base powder (about 2 tablespoons)1 teaspoon grated ginger root (keep this once peeled of skin keep in a ziplock bag in the freezer)Minute rice (about 1.5 cups)Pre-cooked chicken optional (1/2 inch cubes or shredded)Instruction:Open and pour into a pot Both the peas and the mushrooms with the water.  Turn on the heat and while heating grate the ginger into the water bring to a boil. Add the Chicken soup base powder and if you want, the precooked chicken. When the water boils add the rice (about 1.5 cups). Now basically you are putting the same amount of rice as the 2 cans. (I don't really measure it anymore or at least notice what the measuring cup says).  I let the pot boil about 1 minute (while I stir it) cover remove from the heat and let sit for about 4 or 5 minutes, uncover and serve. Note: Be aware that this can be kept in the fridge and microwaved  on high for about 1.5 minutes or until hot. Good with a little butter or margarine (your preference).Chicken Option:So my wife doesn't like “old dried out chicken breast” and that's all I will eat so this is what I do with chicken for this recipe and she loves it. I put a couple boneless skinless (bones and skin is icky) in a pan (like a bakeing dish). I put about 3/4 cup of water in a measuring cup with some of the chicken soup powder in the microwave so it starts to get hot and will mix well. Pour the water mixture into baking dish and cover with tin foil. Put that in the oven at around 325 F for about 15  or 20 min (check with thermometer). This will not be browned BUT moist OMG and “super chickeny”. Note: The chicken soup powder makes a chicken broth but allows you to also use the flavoured water from the peas and mushrooms etc. If you are not familiar with this stuff, you will find lots of uses once you start to play with it. I buy it for about 3 bucks for a 400 gram bag and it makes about 3 or 4 gallons of broth. It also has longer expiry times (although mine never expires) and also comes in beef. The beef gets a bit chunky with age but is still really useful. It adds a lot of flavour to gravy’s too. HMMM. Both of these are like OXO cubes (on steroids) for 1/10 of the price.Done from memory (I don't use recipes for alot of my regular stuff but I think it's right)Pete Edmonds June 2012Miller thunderbolt 250Decastar 135ERecovering tool-o-holic ESAB OAI have been interested or involved in Electrical, Fire Alarm, Auto, Marine, Welding, Electronics ETC to name a just a few. So YES you can own too many tools.
Reply:..............Supper From A Tin Foil POUCH...Not HAT!!...........This could not be any easier either..You will need..(1) 3 LB boneless beef chuck roast..2 onions peeled and cut into quarters..6 Medium Red Potatoes cleaned and quartered..4 Carrots peeled and cut into 1 1/2" pieces..4 Celery stalks cut into 3 pieces..2 Bay Leaves..3 Tablespoons Soy Sauce..RUB.3 Tablespoons Corn Starch..4 Teaspoons  Onion Powder..2 Teaspoons Light Brown Sugar..2 Teaspoons Salt..2 Teaspoons Fresh Ground Pepper..1 Teaspoon Garlic Powder..1 Teaspoon Dry Thyme..1/2 Teaspoon Celery Seed..Pre heat oven with rack in center to 275 degrees..Mix all the rub stuff together in a small bowl..Separate the roast into 2 pieces along the natural seam..You'll see it.Trim off most of the fat..Tie kitchen twine around both roasts in 1 inch intervals putting them back together..Crisscross 2 LARGE pieces of tin foil in a BIG baking sheet..Mix up the veggies and place in the foil with the 2 Bay Leaves..Splash the soy over the veggies..Season with fresh pepper..Rub the roasts down with the rub and don't be shy..Place roasts on top of veggiesSeal up the tinfoil and place in oven and cook about 5-6 Hrs...DON'T OPEN THE FOIL UNTIL DONE!!!When done discard bay leaves..Place veggies and roast on a platter and drizzle the pan juices over the top..Who needs a knife?This is fall apart good all by itself!ENJOY!!...zap!I am not completely insane..Some parts are missing Professional Driver on a closed course....Do not attempt.Just because I'm a  dumbass don't mean that you can be too.So DON'T try any of this **** l do at home.
Reply:ok whose got a good recipe for blue gills..aka sunnies or whatever you call em from your area....I have a ton of them in my pond..I hear they are great eating ..but would like a recipe that someone has beent time tested..thanxs..Of all the things I lost I miss my mind the most...I know just enough about everything to be dangerous......You cant cure stupid..only kill it...
Reply:I had them as a kid, but not since. They are so good, but so little! Like Sand Dabs, the size obstacle is the only challenge.City of L.A. Structural; Manual & Semi-Automatic;"Surely there is a mine for silver, and a place where gold is refined. Iron is taken from the earth, and copper is smelted from ore."Job 28:1,2Lincoln, Miller, Victor & ISV BibleDanny
Reply:Roadkill, we just scale em, fillet em, shake em in a grocery bag with 1 cup of cornmeal & as much lemon pepper as suits your taste, then pan, or deep fry em in olive oil & eat em. Or just bake the fillets, sealed in foil with butter & lemon pepper I would like for someone to post a good hush puppie recipe, if you have one.Mastering others is strength, mastering yourself is true power.
Reply:Originally Posted by lstiltsRoadkill, we just scale em, fillet em, shake em in a grocery bag with 1 cup of cornmeal & as much lemon pepper as suits your taste, then pan, or deep fry em in olive oil & eat em. Or just bake the fillets, sealed in foil with butter & lemon pepper I would like for someone to post a good hush puppie recipe, if you have one.
Reply:Originally Posted by lstilts2 16 oz. cans of Apple pie filling1 stick whole butter1 box 18 oz. white cake mix1/4 to 1/2 teaspoon  cinnamonPour the apple pie filling into the pan/pans & level it out, I use my 2 bread pans, or if your pan is big enough  you just use one.. Sprinkle a little cinnamon on top of the pie filling. Sprinkle the white cake mix on top of the pie filling & cinnamon. Cut the butter up into thin slices & cover the top of the cake mix. Bake @ 350 degrees for 50 mins. And it's just that easy, Enjoy!
Reply:Zap that roast looks awfull.. I'll be right over. Dont eat it it looks like it will make you sick..Where do live again.. I copied it and will put it into the rotation some day soon. ThanksMiller thunderbolt 250Decastar 135ERecovering tool-o-holic ESAB OAI have been interested or involved in Electrical, Fire Alarm, Auto, Marine, Welding, Electronics ETC to name a just a few. So YES you can own too many tools.
Reply:Originally Posted by roadkillbobbok whose got a good recipe for blue gills..aka sunnies or whatever you call em from your area....I have a ton of them in my pond..I hear they are great eating ..but would like a recipe that someone has beent time tested..thanxs..
Reply:Split & toast an english muffin , cover both half's with mozzarella cheese, put it back in the oven & melt the cheese, sprinkle both half's with parmesan cheese, cut a 1/2 to 3/4 inch slice of fresh tomato, put the tomato between the two half's of the english muffin, & eat up!Mastering others is strength, mastering yourself is true power.
Reply:Originally Posted by lstiltsSplit & toast an english muffin , cover both half's with mozzarella cheese, put it back in the oven & melt the cheese, sprinkle both half's with parmesan cheese, cut a 1/2 to 3/4 inch slice of fresh tomato, put the tomato between the two half's of the english muffin, & eat up!
Reply:What happened does no one eat food ??? Just welding rod?Miller thunderbolt 250Decastar 135ERecovering tool-o-holic ESAB OAI have been interested or involved in Electrical, Fire Alarm, Auto, Marine, Welding, Electronics ETC to name a just a few. So YES you can own too many tools.
Reply:Preetty simple this:BBQ Corn:First I am not a fan of BBQ corn, but I was turned on to this and its about the only version I like:Peel and clean sweet corn. Dry after washing, once dry, liberally ( needs a lot as it cooks off) with Mayonaise, really goober it on.Then shake it down with garlic salt, don't get crazy but it will need more than you think, as dash is not enough, but don't get so crazy it gets salty.Wrap in tin foil, I actually goober the mayonaise on the corn when sitting on the tin foil so its less messy.After wrapping put it on the BBQ and cook just like you would buttered corn, again don't overdo it you want it to be juicy.Simple easy addition to your next BBQ
Reply:Another solution to corn on the cob..Leave it in the husk and place in a 400 degree oven on the rack for 20 mins.Perfect every time....zap!I am not completely insane..Some parts are missing Professional Driver on a closed course....Do not attempt.Just because I'm a  dumbass don't mean that you can be too.So DON'T try any of this **** l do at home.
Reply:Originally Posted by zapsterAnother solution to corn on the cob..Leave it in the husk and place in a 400 degree oven on the rack for 20 mins.Perfect every time....zap!
Reply:Bob's Famous New York Style Cheese Cake:Cheesecake mix2 lbs creame cheese (4 packs) (Philadelphia is the best) (warm to room temp)1 to 1 1/3 cups sugar6 or 7 eggs (large)2 tablespoons flourjuice of 1 lemon (2 tablespoons if using the bottle type)1 pint heavy cream (NOT WHIPPING CREAM)2 teaspoons vanillaCrust:1 cup graham cracker crumbs2 tablespoons brown sugar1/2 teaspoon cinnamon2/3 of a 1/4lb bar of butter (approx 5 - 6 tablespoons) meltedLine the bottom of a 10" springform pan with parchment paper. Butter the sides. Make the crust first.  Mix the crust ingredients and press into the 10" pan.  Go up the sides a little bit with the crumb mixture to seal the bottom.  Refrigerate for approx 20 minutes while making the cheesecake filling.For cheesecake filling, mix all ingredients as stated in order:Cream the cheese and sugar - 4 minutesAdd 3 eggs and beat in well - 2 minutesAdd remaining eggs and beat in well - 2 minutes(scrape sides of mixing bowl occasionally)Add flour - beat in well -1 minuteAdd heavy cream - beat in well - 1 minuteAdd the vanilla - beat in well -1 minutePreheat oven to 350 degree'sPour cheesecake mixture into pan and bake at 350 degree's for 65 minutes if using a conventional oven,  or 35 minutes if using a convection oven.  When timer goes off, shut oven off but leave in oven with door closed for 30 minutes.  Then open oven door and leave cake in for an additional 30 minutes.  After that, take the cake out of oven, run a sharp thin knife around the edge of the pan to separate the cake from the ring/pan. (this makes it easier to release the ring after the cake has cooled off and won't break the edge).Refrigerate for approx 24 hours before eating.A couple of notes about this recipe:As this cake is baking, it will rise above the top of the pan by as much as 3/4 of an inch, do not be alarmed. I have been experimenting /improving on this recipe for well over 35 years and have tried all kinds of variations.  If you follow this recipe, it will turn out very well.This cake tastes it's best when served COLD!  ENJOY                             Best   Bob
Reply:clean shucked corn Im gonna try this next timehttp://www.wimp.com/shuckcorn/Miller thunderbolt 250Decastar 135ERecovering tool-o-holic ESAB OAI have been interested or involved in Electrical, Fire Alarm, Auto, Marine, Welding, Electronics ETC to name a just a few. So YES you can own too many tools.