tired of making the same blah meals all the time.

We have these in my back yard, very strong and fast. They can take a big toe off pretty easily.
So i eat them....

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"It is better to keep your mouth shut and be thought the fool, than to open it and prove it so." KungFuTze
"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind." T. Geisel

I didn't think it was legal for you to eat humans..but if they're trying to take off your big toe I guess it could be considered self defense.

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~Me

LOL, guess you missed the recipe i posted for preparing "long-pig" a while back!

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"It is better to keep your mouth shut and be thought the fool, than to open it and prove it so." KungFuTze
"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind." T. Geisel

and yes, the recipe style you used for "Uncle Mel's 'Stick to da Ribs' Seafood Chowder" is exactly what i was looking for! the other stuff is good to, but you can never give me too much instruction!!

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~Me

That you in the pic, bobblehead?

That's some mighty big ... claws ... you have there, man.

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"Pain can be a great teacher of compassion and humility."~ Unkotare-san

"Whatever the case, it proves that countless disasters can be prevented by simply assuming everyone you're working with is a moron." ~ Adam Brown, 5 Tiny Mistakes...

Like the 'do?'
Just on the first page of the Google though,
wish i had hair that organized(seriously!)

Note the 'molars' on the claws, nasty beasts.

__________________
"It is better to keep your mouth shut and be thought the fool, than to open it and prove it so." KungFuTze
"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind." T. Geisel

Here is a recipe for something my mom called sausage casserole. We were all really picky at my house and seldom all liked what was made for supper (luckily it didn't matter if you liked it or not, you knew you had to eat it anyway so mom only had to make one meal) but we all loved when mom made sausage casserole. It smells soo good! its my favorite meal! I hope you enjoy it too!

Its a little complicated to get the timing right if you try to do it all at once (i have the two times I've made it and not had a problem) but luckily you can make some of it the night before and just add it later. My dad found out I'm looking for recipes and so he when he found this one he passed it on to me. here it is:

you need:

2 cups of macaroni
1Lb sausage (we use breakfast sausage...not the maple kind just that size)
3TBLS butter
3TBLS flour
1/2 tsp salt
1 dash of pepper
1/2 tsp Italian seasoning
2 cups milk
2 cups grated cheddar cheese
1/4 cup bread crumbs
1/4 cup Parmesan cheese
optional -sliced mushroom, I forget how much is recommended because we don't use it so i didn't copy it when I wrote out the recipe, but add to your own taste!

Pre heat oven to 350 degrees.

Cook the macoroni according to instructions on the bag. Fry sausage and cut into bite sized pieces. If you want you can throw in some mushrooms to fry too, we usually don't but it would be good! drain all the fat off. *at this point you can put the noodles and sausage aside they should last overnight if you want to put them in the fridge or just let them get cold on the counter while you make the sauce* (if your gonna over night it, make sure you turn the oven off!)

The sauce:

Melt the butter on a stove top in a medium sized sauce pan, blend flour, salt, pepper, Italian seasoning into it. (you have to do this relatively quickly or the butter will burn). Remove from heat. add milk and whisk until smooth. Return to heat. Stir till smooth and thick. Add shredded cheese until melted.


Put the cooked macaroni in a casserole dish. Add the sausage (and mushrooms if you cooked them). poor in the sauce, gently tip the dish to even out the sauce. sprinkle the bread crumbs evenly over the top to cover it, and sprinkle on the Parmesan cheese on top of that evenly across it.

Bake for 30-35 minutes or until the top is golden brown....

it smells soo good when its done!! it serves 6-8 btw! but you can freeze it. or just eat it all at once...its soo good!

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~Me

That recipe is pretty general you could probably play with it a little and see what comes from it. Worse cass senerio is you will buy pizza the night it dont work out.

Is that the basics of most casseroles? i've not made any others?

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~Me

well thats not how i make casseroles but thats because of all the dairy (will have me keeled over and dont like taste of dairy in general) But it can be for yours.

Beef Stew

2 lbs+ cubed stew meat
1 lb potato, cubed around the same size as the meat
1 lg onion, chopped coarse or baby stewing onions
1 red bell pepper, chopped coarse
1 lb peeled baby carrots
Shallots and/or garlic
1.5 lbs fresh tomato, chopped, or stewed tomatoes 2 cans
Salt and pepper
cumin, chili powder and a favorite herb mix(say Italian seasoning or Mrs. Dash.)
Braggs liquid aminos, or some broth
Red wine
water


Ok this is the basic version, you can make infinite changes once you figure out what you like.


In a large mixing bowl, coat the meat with the spices, salt and pepper and set aside.

Chop all the vegetables, in the opposite order that they are in above and put in another bowl.

In a large stockpot(thick enameled, or other heavy material works best) heat a couple Tbs of oil to just smoking temp.

Add the meat and toss evenly until edges are browned, and add about a cup of red wine.

As the wine boils off start adding the vegetables in the order they appear above.

Give a little squirt of the Bragg's and enough water to cover everything, or broth.

Turn down and simmer for about an hour, stiring frequently.

Eat over the next few days and enjoy as it gets better and better!


Variations:
Adding corn, beans, leeks or just about anything you can think of works.
Just remember not to oversalt stew, it gets saltier and you can always add at the table.
Also the wine has chlorides that react on the tongue in a similar way to salt, so you will need less.
Use real wine, cheap is fine but no "cooking wine" should be found in your home,
unless alcoholism is a problem,
if that is the case, just omit it or use the entire contents of a small bottle.

__________________
"It is better to keep your mouth shut and be thought the fool, than to open it and prove it so." KungFuTze
"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind." T. Geisel

if you omit wine what could you use in its place, or would you use anything?

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~Me

More braggs or broth, to taste.

__________________
"It is better to keep your mouth shut and be thought the fool, than to open it and prove it so." KungFuTze
"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind." T. Geisel

I noticed it doesn't have an amount of garlic. How much would you suggest for someone who has no idea how much they like?

Does anyone have a good/easy chili recipe?

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~Me

“	Originally Posted By: kajukenpogirl I noticed it doesn't have an amount of garlic. How much would you suggest for someone who has no idea how much they like? Does anyone have a good/easy chili recipe?	”

Chili Recipe

1 to 1 1/2 lbs. ground beef
1 large onion diced
1 red or green bell pepper or both diced
1 table spoon of garlic
2 table spoon of Cumin (or more if you like a little more smoky flavor)
Chili powder (I put a lot of chili powder in, I don't measure it out)
1 teaspoon cayenne pepper (optional), I like spicy chili.
couple splashes of tabbasco sauce
1 can pinto beans
1 can kidney beans
1 can black beans
1 large can of tomato sauce
1 normal size can of diced or chopped tomatoes
1 - 2 cup water (depending on how thick or thin you want the chili)

Brown meat in large pot. Add the onions and bell peppers and sautee for a few minutes. Then add the rest of the ingredients in. Stir it all together. Don't drain the liquid from the beans. Let simmer on low heat on stove top for about an hour. Stir ocationally to keep from burning on the bottom of the pot.

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Mark