Recipes:

[Spurticus]

When My first wife and I seperated, I had to (out of necessity) learn to cook. Eating at Hardee's, McDonalds, Wendy's gets old after awhile.
Long story on how I started learning to cook, but I got good with the quick recipes, and now from time to time, I get on the internet, and download a few new ones for my files.

So. . . . . If anyone has some good ones, here's the place to post em. Looking for some more good dishes to add to my stash.

One to start it off:

ROSEMARY & GARLIC CHICKEN BREASTS

*3-4 Boneless Skined Chicken Brests
*4 Sprigs of Fresh Rosemary
*1 large Clove Garlic
*Blasamic Veneger (4 - 6 year old is best)
*Extra Virgin Oliveoil

Crack the Garlic with the blade of a large knife, or large spoon, and seperate the skin.
Strip the Sprigs of Rosemary, and Finely Chop the leaves.
Place Chicken Breasts on a large platter, and Lightly drizzle them with Oliveoil.
Add the Garlic and Rosemary, and turn the brests until both sides are well coated with the herbs.
Pour the Balsamic Veneger over the top, and turn the breasts again until both sides are coated.
Let stand for about 10 minutes, while heating a large non-stick skillet over medium-high heat. Add a small amount of Extra Virgin Oliveoil to the pan prior to placing the breasts in for cooking.
Salt and Pepper the Breasts to taste, and add to the pan. Cook for about 20-30 minutes turning occasionally.

[scgirlinky]

Yay! I'm glad to see this thread started as I'm an avid recipe collector. I bet we'll see Woodscock's wife snooping around now because he's mentioned that she likes to collect recipes also. I'll bring my recipe book into work tomorrow and post a few. Also, let's see some good tailgating recipes!

[CockADoodalDoom]

Great idea Spurty! My Fiancé loves to cook. I'll have to see if I can get her on here to post a few.

[ByrnesRooster06]

BBQ Chicken Wings

· 1/2 cup teriyaki sauce
· 1 cup oyster sauce
· 1/4 cup soy sauce
· 1/4 cup ketchup
· 2 tablespoons garlic powder
· 1/4 cup gin
· 2 dashes liquid smoke flavoring
· 1/2 cup white sugar
· 1 1/2 pounds chicken wings, separated at joints, tips discarded
· 1/4 cup honey

DIRECTIONS:

1. In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.
2. Preheat the grill for low heat.
3. Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.


My mom got this off of some cooking website a while back, and these wings are pretty good...so i thought that i would post them. When my mom cooked them though she didnt put the oyster sauce on them.

[Spurticus]

Y'all have definitly got to try this one. A guy at work gave me a card a couple of years ago with this Recipe on it. He got them from a local BiLo here in Columbia. I took it to be nice, and stuck it in my coat pocket for about a year, and forgot about it. I pulled it out a few months ago, and read it, and decided to give it a try. This stuff is great, and believe it or not, the first time I made it was the day we played Florida in the CockPit last year. It's called: Gamecock Victory Soup

Ingredients:
*1 large Red Onion (Corsely Chopped)
*2 Cans of Black Beans . . . . The Deep Red Onion and Black Beans for Carolina's Colors
*1 Cup of Long Grain Rice . . . . Rice is for Good Luck
*1 tablespoon of Sweet Basil . . . . For the Sweet Tast of Victory
*Pack of Gamecock Smoked Sausage (mild or spicy) . . . you can use any kind, and I don't know if this is a local brand or not, but they do sell Gamecock Smoked Sausage around here.

Boil the Cup of Rice in about 3 - 4 Cups of water. After boiling for about 15 minutes reduce to Medium High Heat and add the Black Beans and Onions, and boil for about 5 minutes stirring constantly. Add the Sausage and Basil, and Salt and Pepper. Simmer for about 20 minutes. If soup gets too thick, add water.

This stuff is Delishous !!!

[scgirlinky]

Gamecock Casserole recipe coming soon!

[bpsixtysix]

Here's one for you. A South Carolina Lowcountry Specialty. I actually used to serve this recipe for Sunday Brunch at the resaurant I used to manage.

This recipe comes from the local restaurant "The Old Post office" which is in fact the old post office building at Edisto Island, SC.

Shrimp and Grits with Mousseline Sauce

Shrimp and Grits (4 servings)
from the Old Post Office Restaurant
Edisto Island , SC

Grits
1 cup water
1 cup milk
1 cup heavy cream
1 cup melted butter
1 teaspoon salt
1 cup whole grain grits

Bring all the liquid ingredients and the salt to low boil.
Add grits, stirring in slowly on medium to low heat.
stir and watch for 20 minutes, cover and finish in a double boiler at low heat for 30 to 40 minutes.
If grits become too thick, add liquid or butter.

Shrimp
2 pounds shrimp, peeled and deveined
Butter

Saute the shrimp in butter until just done
place on top of grits and top with mousseline sauce

Mousseline Sauce
Juice from 1 lemon
1/2 pound melted butter
4 large egg yolks
1/2 cup heavy cream

Whisk lemon juice and butter into egg yolks in a slow steady stream.
Add heavy cream...Cook over a double boiler until thick.

In addition, I would also sautee up some andouille sausage and place that on the bed of grits along with the shrimp as well.

[scgirlinky]

I love me some shrimp n grits!

[woodscock]

Meatballs: 1 egg 2 or 3 cloves garlic minced1/4 cup grated parmesan cheese 1 cup fine breadcrumbs 1 teaspoon salt1 teaspoon parsley 1/2 cup water 3 pound ground chuck Sauce 3 tablespoon olive oil 2 pound Italian sausage 3 cloves garlic minced 4 cans ( 28 oz ) diced tomatoes 1 teaspoon salt1/4 teaspoon pepper 1 teaspoon basil 1 tablespoon parsley 1 tablespoon oregano 2 tablespoon grated parmesan cheese.
Make meatballs:Beat egg in large bowl. stir in meatball ingredients except beef and mix to combine. Shape into small balls. preheat oven to 350 degbrown meatballs about 1 or 1 1/4 hours. Brown Italian sausage on top of stove, I get tomatoes and all ingredients to cooking then start browning sausage and add to sauce that is cooking on low heat. After all ingredients is together I start the meat balls, in oven brown well. Add to sauce cook on simmer 2-3 hr.( do not add sugar if need be add 1 teaspoon capers)
on the sauce use link sausage, 1- lb mild, 1- lb hot.
get a good name brand.
( casing removed and cut into 1- inch pieces)
brown well and then add to sauce.

[scgirlinky]

^I knew you'd be posting in here before too long.

[woodscock]

^I knew you'd be posting in here before too long.

Busted. :thumbsup:

[Spurticus]

Here's one for you. A South Carolina Lowcountry Specialty. I actually used to serve this recipe for Sunday Brunch at the resaurant I used to manage.

This recipe comes from the local restaurant "The Old Post office" which is in fact the old post office building at Edisto Island, SC.

Shrimp and Grits with Mousseline Sauce

Shrimp and Grits (4 servings)
from the Old Post Office Restaurant
Edisto Island , SC

Grits
1 cup water
1 cup milk
1 cup heavy cream
1 cup melted butter
1 teaspoon salt
1 cup whole grain grits

Bring all the liquid ingredients and the salt to low boil.
Add grits, stirring in slowly on medium to low heat.
stir and watch for 20 minutes, cover and finish in a double boiler at low heat for 30 to 40 minutes.
If grits become too thick, add liquid or butter.

Shrimp
2 pounds shrimp, peeled and deveined
Butter

Saute the shrimp in butter until just done
place on top of grits and top with mousseline sauce

Mousseline Sauce
Juice from 1 lemon
1/2 pound melted butter
4 large egg yolks
1/2 cup heavy cream

Whisk lemon juice and butter into egg yolks in a slow steady stream.
Add heavy cream...Cook over a double boiler until thick.

In addition, I would also sautee up some andouille sausage and place that on the bed of grits along with the shrimp as well.

:thumbsup: . . . . . . YEAH BABY !!
Will be tryin' this one out REAL soon.

[TaterHater1984]

I'll get back to this one. I'll have to narrow some down.

[scgirlinky]

OK, I forgot to bring my recipe book with me today. Here's one that I just happened to jot down in a notebook here at work so I'll post it. By the way, it's healthy.

Sea/Slaw Shrimp Salad

1/2 head green cabbage, shredded
1 carrot, shredded
1 sweet red pepper, cut into rings
1 head lettuce pulled apart to make a bed on a plate or platter
1/2 lb small to medium sized shrimp, boiled then chilled and peeled
2 TBSP Mayo
2 TBSP Thousand Island salad dressing

Peel the shrimp and pull off tails. Boil Shrimp for 3 mins, then chill. Prepare slaw by mixing together the cabbage, carrot, mayo, and thousand island. Add lettuce to plate first then add slaw in the middle. Place the red pepper rings and shrimp around the slaw.

This recipe I know by heart because it's a family fave.

Mr. Beech's Brown Rice

1 3/4 cup white long grain rice
1 can Campbell's Soup Beef Broth
1 can Campbell's Soup Beef Consome
1 medium sized onion, chopped
1 stick salted butter, cut into pieces

Combine all ingredients in a medium sized casserole dish, cover with foil, and bake for 1 hour at 425 degrees. Can add chopped green bell pepper if desired. Also, can substitute Campbell's French Onion Soup to replace chopped onion and Beef Consome.

[Scranton Tiger]

Here is a real fast and easy dip to make.

1 Block of Philadelphia Cream Cheese
1 Medium Size Can Hormel Chili - No Beans

Empty the chilli into a microwave safe bowl. Cut the cream cheese into small chunks. Heat in microwave for 2 to 3 minutes. Mix well after removing.

Works great with chips, pita bread or Hawaiian bread. You can also cut the center out of the Hawaiian bread in the shape of a bowl an pour the dip into the center.

[scgirlinky]

^few ingredients and simple instructions...thanks for the post scranton

[SpuR48]

Another Quick one, take a standard size can of sour cream (16oz.) I believe, and dump it in a bowl. Then, take a standard packet of taco seasoning (around 1.19 from the store) and mix it into the sour cream.

Serve with cornchips. (Nacho Doritos are the best w/ this dip!)

[scgirlinky]

I haven't tried this one, but it seems like an easier way to prepare an omelet.

Bag Omelets

2 eggs
chopped ham
onions
green peppers
tomatoes
shredded cheese
has browns
salsa

Optional Ingredients:
anything you can think of

give each person a quart sized freezer bag and use a permanent marker to have them put their name on it. crack 2 eggs into the bag and have them shake them up. then they add the ingredients of choice. drop them into a pot of boiling water for 13 minutes. up to 6-8 bags can be cooked at once. push air out of the bag before boiling. you will be amazed that they actually look like the traditional omelets and very easy for a crowd.

[bgallup]

This is a good one

Shrimp
Vinson
Bacon
Italian dressing

You need some large shrimp for this to work. Take a shrimp (12-15 count) and wrap it with a thin slice of Vinson and then put the bacon on top of the Vinson. Put tooth picks in to hold together. Marinate for couple hours in dressing and cook on grill until the bacon is done!

[Teamoney]

gamecock grilled cheese

2 slices american cheese
2 slices white bread
butter

butter two slices of white bread put cheese in the middle and brown in pan

gamecock grilled cheese, ummmummmm good!

[Zee]

Y'all have definitly got to try this one. A guy at work gave me a card a couple of years ago with this Recipe on it. He got them from a local BiLo here in Columbia. I took it to be nice, and stuck it in my coat pocket for about a year, and forgot about it. I pulled it out a few months ago, and read it, and decided to give it a try. This stuff is great, and believe it or not, the first time I made it was the day we played Florida in the CockPit last year. It's called: Gamecock Victory Soup

Ingredients:
*1 large Red Onion (Corsely Chopped)
*2 Cans of Black Beans . . . . The Deep Red Onion and Black Beans for Carolina's Colors
*1 Cup of Long Grain Rice . . . . Rice is for Good Luck
*1 tablespoon of Sweet Basil . . . . For the Sweet Tast of Victory
*Pack of Gamecock Smoked Sausage (mild or spicy) . . . you can use any kind, and I don't know if this is a local brand or not, but they do sell Gamecock Smoked Sausage around here.

Boil the Cup of Rice in about 3 - 4 Cups of water. After boiling for about 15 minutes reduce to Medium High Heat and add the Black Beans and Onions, and boil for about 5 minutes stirring constantly. Add the Sausage and Basil, and Salt and Pepper. Simmer for about 20 minutes. If soup gets too thick, add water.

This stuff is Delishous !!!

Oh goodness...this is very similar to my dish I concocted several weeks ago. I want to see if it will catch on and I guess this is no better place to do it. It's called Sidney Rice, and it is like a creole with rice, shrimp, onions and sausage. I will post the recipe later when I get back home. The name is the best part about it if I do say so myself.

[CarolinaFootball]

Another quick recipe for dip

Large box of Velveeta Cheese
10 oz. can of Rotel diced tomates and green chiles

Empty Rotel into small crock pot (can also do this on stove). Cut half the box of velveeta cheese into small slices. Cook on high and stir until cheese is melted. Enjoy!

[blackdeath05]

This is a good one

Shrimp
Vinson
Bacon
Italian dressing

You need some large shrimp for this to work. Take a shrimp (12-15 count) and wrap it with a thin slice of Vinson and then put the bacon on top of the Vinson. Put tooth picks in to hold together. Marinate for couple hours in dressing and cook on grill until the bacon is done!

that sounds awesome, i gotta try that! :thumbsup:

[blackdeath05]

This is a good one

Shrimp
Vinson
Bacon
Italian dressing

You need some large shrimp for this to work. Take a shrimp (12-15 count) and wrap it with a thin slice of Vinson and then put the bacon on top of the Vinson. Put tooth picks in to hold together. Marinate for couple hours in dressing and cook on grill until the bacon is done!

that sounds awesome, i gotta try that! :thumbsup:

[SpuR48]

Anyone got any "Adult" drink recipes? I'm sure there has to be a million drinks that you guys all like to make. I'd ask morgan, but I think I know his specialty. I guess this would warrant a new thread, but I dont wanna hi jack this forum, I'll leave up to a lady to start taht thread :P

[Scranton Tiger]

Drink Recipe:

1 20oz Sprite
1 Pint Everclear

Open the sprite and empty to the top of the label. Pour in Everclear replacing the emptied Sprite. Replace the cap and gently turn over the bottle a few times. DO NOT SHAKE! Taste like a warm Sprite.

This was my favorite many moons ago when I was in college.

[blackdeath05]

Cherry Vodka and 180 (energy drink) you can mix it as a shot or drink...

[scgirlinky]

Anyone got any "Adult" drink recipes? I'm sure there has to be a million drinks that you guys all like to make. I'd ask morgan, but I think I know his specialty. I guess this would warrant a new thread, but I dont wanna hi jack this forum, I'll leave up to a lady to start taht thread :P

I like the way you think!

[scgirlinky]

Coffee Marinated Steak


2 tablespoons sesame seeds
6 tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
1 cup strong brewed coffee
1 cup soy sauce
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 pounds boneless beef top sirloin steak(1 inch thick)In a skillet, toast sesame seeds in butter. Add onion and garlic; saute until tender. In a bowl, combine the coffee, soy sauce, vinegar, Worcestershire sauce and sesame seed mixture. Pour half into a larg resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining half of marinade.

Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness. Warm reserved marinade and serve with steak.

Yield=6 servings

[scgirlinky]

Grilled Onion

1 large onion, peeled
1 tablespoon butter
1 teaspoon beef bouillon granules

Hollow center of onion to a depth of 1 inch; chop removed onion. Place butter and bouillon in center of onion; top with chopped onion.

Wrap tightly in heavy-duty foil. Cook on a covered grill over mediom heat for 25-30 minutes or until tender. Cut onions into wedges.

Yield: 4 servings

[scgirlinky]

Make-Ahead Glazed Brownies


1/2 cup butter, softened
1 cup sugar
1 egg
1/4 cup sour cream
1 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
GLAZE


1/4 cup butter, softened
1/2 cup congectioners' sugar
2 tablespoons baking cocoa
4 tablespoons milk
1/2 cup chopped pecans
1/2 teaspoon vanilla extract
In a large mixing bowl, cream butter and sugar. Beat in egg and sour cream. Comine the flour, cocoa, baking powder and salt; add to creamed mixture alternately with milk. Spread into a greased 13 inch x 9 inch x 2 inch baking pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, in a small mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and milk. Stir in pecans and vanilla. Spread over warm brownies. Cool on a wire rack. Cover and freeze for up to 1 month! Thaw and cut into bars.

Yields 2 dozen bars.

[scgirlinky]

http://www.thestate.com/mld/thestate/15445099.htm

Cocktails and ’Cock tales

Pitcher drinks for a weekend when Georgia is on your mind


Kim Kim Foster-Tobin/The State
Chill out with these tailgating pitcher drinks, BullDog Sour and Gamecock Cooler.

Diehard Gamecock fans will tell you that the Georgia game is definitive — as that game goes, so goes the season.
With such an important date ahead of us this weekend, it seems appropriate to discuss tailgating fare — particularly the liquid variety.
So we offer a few suggestions for pitcher drinks. Keep in mind that these would be best made in a large quantity and then served in smaller portions and consumed slowly. Yes, slowly. Pace yourself with an ice cold bottle of water in between cocktails.
That way, you can savor the game without getting rude with your Georgia neighbors should the tide turn.
Hey, pipe down. We said “should the tide turn,” not that it would.
— Allison Askins

The Gamecock Cooler
10 servings
1 pint lemon sorbet
1 to 1½ cups vodka
• Combine both ingredients in blender and whir on high speed until fully blended and soupy. Place in freezer.
• Five minutes before ready to serve, remove from freezer and pour into champagne glasses.
• Note: Consider other varieties more in keeping with Gamecock colors such as vodka with raspberry sorbet or a very dry white wine with a scoop of raspberry sherbet or sorbet or a bit of creme de cassis.
—A renamed scorpion and kir royale from “Perfect Party Food” by Diane Phillips (Harvard Common Press, 2005)

Bulldog sour
6 servings
1 fifth sherry
1 (6-ounce) can frozen lemonade concentrate, thawed
2 tablespoons lemon juice
Maraschino cherries for garnish
• Combine sherry, lemonade and lemon juice; mix well.
• Refrigerate eight hours or up to four days. Serve in chilled glasses and garnish with a cherry. Add ice, if desired.
— Renamed sherry sour from “Peachtree Bouquet” by the Junior League of Dekalb County (Wimmer Brothers, 1987)

Victory punch
64 servings
2 quarts white wine
46 ounces pineapple juice
1 fifth tequila
2 quarts club soda
2 fifths champagne
strawberry halves for garnish
orange slices for garnish
• Chill all ingredients. Mix wine, juice and tequila in large container. Add soda and champagne just before serving.
• Float strawberry halves and orange slices in punch for garnish or freeze fruit in ring mold.
— Renamed tequila-champagne punch from “Peachtree Bouquet” by the Junior League of Dekalb County (Wimmer Brothers, 1987)

Gamecock mimosa
1 cocktail
¼ cup vodka
¼ cup champagne
½ cup cranberry juice
Crushed ice
2 strips orange zest (each about ¼ inch wide and 2 inches long)
• Combine vodka, champagne and juice in large-stemmed red wine glass. Add crushed ice and stir until mixture is well chilled. Twist orange strips over glass, drop in and serve.
— From “Southeats: Tastes and Tales of Championship Tailgating” (M&C Ideas, 1999)

Georgia sloe dog
1 cocktail
1 ounce sloe gin
1 ounce gin
2 ounces grapefruit juice
1 slice lime
• Mix liquids with ice and either strain or serve on the rocks. Top with lime slice.
— From “Southeats: Tastes and Tales of Championship Tailgating” (M&C Ideas, 1999)

Red Rooster non-alcoholic punch
12 to 20 servings
1 (2-liter) bottle 7-UP
1 large can orange juice
3 cans water
1 large can pineapple juice
1 large envelope pre-sweetened cherry Kool Aid
• Mix all ingredients together in a large container.
• Freeze. Remove 3 hours before serving it as a slush drink.
— Adapted from cooks.com

Red hot non-alcoholic bulldog punch
20 servings
1 cup warm water
1½ cups plus 2 tablespoons cinnamon red hot candies
½ cup sugar
2 (46-ounce) cans pineapple juice, chilled
2 quarts ginger ale, chilled
1 quart vanilla ice cream
• In a small saucepan, combine water, red hots and sugar. Cook over low heat, stirring frequently until red hots have melted (approximately 20 to 30 minutes).
• Strain and allow to cool.
• In a punch bowl, combine red hot mixture with pineapple juice and ginger ale.
• Just before serving, add scoops of ice cream.
— Adapted from cooks.com

I was going to take the UGA recipes out, but I left them just in case KeliAnn was interested.

[Gaichon]

Gamecockhoney just made some really, really good chicken and rice. All I know is it involved coconut milk and limes. I'll see if she'll post it. It looked really simple. We finished it up with an awesome (healthy)Blackberry Cheesecake.

[Dietz]

if anyone likes crab cakes, here's a great recipe. a little expensive though cause it's real crab:

CRAB CAKES

1# lump crabmeat (any crabmeat as long as it's real)
1t. old bay
1t. dry mustard
1 egg
1T. mayo
1/4 c. bread crumbs
s & p tt

carefully mix ingredients, if using jumbo lump crab, you dont want to break up the meat. patty into desired sized cakes. roll in crushed Ritz crackers. sear in a skillet over medium to medium high heat.
for the dipping sauce:
roast and peel one red bell pepper. puree. add mayo to sauce consistency. tabasco. mix

[dirtyharrycock]

Meatballs:1 egg2 or 3 cloves garlic minced1/4 cup grated parmesan cheese1 cup fine breadcrumbs1 teaspoon salt1 teaspoon parsley1/2 cup water3 pound ground chuck Sauce3 tablespoon olive oil2 pound Italian sausage3 cloves garlic minced4 cans ( 28 oz ) diced tomatoes1 teaspoon salt1/4 teaspoon pepper1 teaspoon basil1 tablespoon parsley1 tablespoon oregano2 tablespoon grated parmesan cheese. make meatballs: Beat egg in large bowl. stir in meatball ingredients,except beef and mix to combine. shape into small balls. preheat oven to 350 degbrown meatballs about 1 or 1 1/4 hours.brown Italian sausage on top of stove,I get tomatoes and all ingredients to cooking then start browningsausage. and add to sauce that is cooking on low heat.after all ingredients is together I start the meat balls, in oven brown well.add to sauce cook on simmer 2-3 hr.( do not add sugar if need be add 1 teaspoon capers)
on the sauce use link sausage, 1- lb mild, 1- lb hot.
get a good name brand.
( casing removed and cut into 1- inch pieces)
brown well and then add to sauce.

[Drunkeneskimofo]

I think we should have a contest to come up with a recipe for a dish named after one of our new recruits after signing day (like Sidney Rice Rice). Be it food or drink. Perhaps it could be on hand for the spring game.

[Dietz]

The "Original" New Orleans Handgrenade:

mix equal parts:

Everclear
Midori
Pineapple juice
Sour mix

Put on a helmet, give your keys to a friend and enjoy!

[cockfan06]

Another quick recipe for dip

Large box of Velveeta Cheese
10 oz. can of Rotel diced tomates and green chiles

Empty Rotel into small crock pot (can also do this on stove). Cut half the box of velveeta cheese into small slices. Cook on high and stir until cheese is melted. Enjoy!

Add in ground beef or sausage to top it off...




and as far as "college drinks"

32 ounce gatorade ( flavor of your choice)
Gin

Pour the Gatorade into another container. Pour 1/8 to 1/3 gin into the bottle. Pour gatorade back in and shake....


GINORADE!!!!!!!!!!!

[JaxcockFL]

This takes a while to cook, migh tbe good for a day at home, and it is very, very good.


SHERRY BEEF
2 lbs. stew meat
2 cans GOLDEN mushroom soup
2 Tblsp. Lipton's Onion Soup Mix
3/4 cup Sherry or Rose' wine (optional but encouraged...)
1/2 tsp. butter (or margarine)
1/4 to 1/2 can beef broth (depending on how much Sherry you used)
1/4 tsp. basil
1/4 tsp. thyme
1/2 - 1 lb. fresh mushrooms, sliced (PUT IN LAST HOUR OF COOKING)
1 PKG. of Klusky noodles (or Reame's noodles), cooked and drained. Melt 1/4 stick butter on them and stir, when done.
Put all ingredients (except mushrooms and noodles) in a covered casserole and bake at 325 degrees for 3 Hours. During the last hour, stir and add mushrooms, then continue to bake.
Serve over cooked and buttered noodles. NOTE: THIS RECIPE CAN ALSO BE DONE IN A CROCK POT. INSTEAD OF BAKING IN A 325 DEGREE OVEN, JUST DUMP THE INGREDIENTS (EXCEPT FOR MUSHROOMS AND NOODLES) IN A CROCKPOT AND COOK ON LOW FOR 7-8 HOURS, ADDING MUSHROOMS DURING THE LAST HOUR. When you get home (from work or whatever, all you have to do is cook the noodles and it's ready!)

Now, I suggest round steak for the meat, and linguini for the noodles. Have some italian bread with it. The sherry is a must.

Made some last night.

[MEGA]

Sounds wonderful Jaxcock!!

[garnet4ever]

I feel a CockTalk cookbook going to print here ...

[wcnorton]

I'm a huge fan of Tex-Mex food. Here's one I found a few months ago and I've been making it almost weekly since. I love it. I highly reccomend using fresh peas over canned... it makes all the difference in the world. I also prefer to substitute the dried minced stuff for freshed chopped onion, celery, and use a 50/50 green chile/jalapeno mix where it calls for the chiles. It's real easy to modify this dish to your personal taste by adding or subtracting quanities of the ingredients.

TEXAS CAVIAR

2 cups black-eyed peas (fresh cooked or canned)
1 tablespoon Olive oil
1 small can of chopped green chiles
Dash of cayenne pepper or your favorite hot sauce
2 tablespoons minced onion
2 tablespoons minced celery
2 tablespoons apple cider vinegar
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon fresh cilantro, minced (or more, if you are a cilantro fan)
2 Roma tomatoes, seeded and diced
Drain peas, rinse with cold water and drain again.
Combine olive oil, chiles, cayenne, onion, celery, vinegar, salt and
pepper, and mix well. Pour over peas and stir gently.
Refrigerate for several hours or overnight. At serving time, add chopped tomatoes and cilantro, and mix carefully.

[Drunkeneskimofo]

I'm a huge fan of Tex-Mex food. Here's one I found a few months ago and I've been making it almost weekly since. I love it. I highly reccomend using fresh peas over canned... it makes all the difference in the world. I also prefer to substitute the dried minced stuff for freshed chopped onion, celery, and use a 50/50 green chile/jalapeno mix where it calls for the chiles. It's real easy to modify this dish to your personal taste by adding or subtracting quanities of the ingredients.

TEXAS CAVIAR
2 cups black-eyed peas (fresh cooked or canned)
1 tablespoon Olive oil
1 small can of chopped green chiles
Dash of cayenne pepper or your favorite hot sauce
2 tablespoons minced onion
2 tablespoons minced celery
2 tablespoons apple cider vinegar
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon fresh cilantro, minced (or more, if you are a cilantro fan)
2 Roma tomatoes, seeded and dicedDrain peas, rinse with cold water and drain again.
Combine olive oil, chiles, cayenne, onion, celery, vinegar, salt and
pepper, and mix well. Pour over peas and stir gently.
Refrigerate for several hours or overnight. At serving time, add chopped tomatoes and cilantro, and mix carefully.


That sounds pretty interesting. Do you just eat it like that or do you serve it on anything (like a dip or something)?

[LeeSC]

This is kinda a take on Scranton's, something I have been making for years.



Take a 12inch rectangular pyrex dish.


1 can of Refried Beans. Spread evenly on bottom of dish.

1 bar of Philly Cream cheese. Spread it on top of Beans. you might need to warm it a bit to get it to spread easily.

1 jar of Salsa. Slop it on top of Beans/Cream Cheese.

Bag of Shredded Cheddar Cheese. Sprinkle liberally across the top.

Pop it in the microwave until the cheese on top melts. Serve with tortilla chips.

This stuff looks kinda nasty but one bite and you will be hooked!

[d20636]

NC style 'bbq' sauce - vinegar based - excellent with any pork (ribs/shoulder/butt/loin/tenderloin)

1/2 C white vinegar
1/4 C lemon juice
1/4 C Texas Pete (less or more as desired)
2 T all-season salt
1 T garlic powder
10 oz beer

Chug a sip of the beer (1 oz) before mixing (get things started, ya know). Mix all ingredients and most of the beer in a glass jar - really good if it has a top you can shake the sauce out of. Swig the last of the beer - the first swig wasn't enough...

Place the meat on heavy duty aluminum foil and coat with the sauce. Wrap up nice and tight, turn 90 degrees and wrap in a second sheet of foil.
Cook over slow to medium coals turning every 15-25 minutes (depending on heat). I'll cook baby backs ~2 hours, shoulders/butts around 3 1/2- 4 hrs (you're looking for an internal temp near 170). Make sure to have some good coals near the end - remove from foil (that's the part where I always singe the daylights outa my fingers...) and cook directly over coals, keeping very moist with more sauce. The goal is to brown the meat - and hit 170-180 for shoulders/butts.

After chopping/pulling, I add more sauce to keep moist - I've made up to 55 lbs at a sitting and never took any home.

Play with the spices as well. The lemon juice and beer seem to be the key - the lemon keeps the acidity up without extra vinegar (tenderness) and the beer keeps it moist and adds good flavor.

[wcnorton]

That sounds pretty interesting. Do you just eat it like that or do you serve it on anything (like a dip or something)?

That's the great thing about Tex-Mex... a lot of it can be done in a variety of ways. I've eaten it straight out of the bowl and have scooped it up with Frito Scoops. You could add some ground beef or chicken and put it in a taco or burrito or whatever you want.

[GapoGamecock51]

PANCIT CANTON (Filipino Fried Noodles)

1 lb. chicken

(Beef, beef liver, and pork can be substituted depending on your preference. and you simply follow the same instructions for cutting up and cooking the meat that is in the cooking directions.)

1/4 c. vegetable oil
1 med. onion, finely chopped
1 c. shredded cabbage
1/2 c. celery, cut in strips
1/2 tsp. salt
1 pkg. pancit canton
1 lb. pork
2 garlic cloves, crushed
2 tbsp. soy sauce
1 c. French cut fresh green beans (not canned)
1 carrot, sliced into thin strips
1 tsp. MSG
1/8 tsp. pepper

Note: its not mentioned in these ingredients, but a 1/2 cup to a cup of small shrimp can be added as well. Also if you have an Asian Wok and can prepare the pancit in the Wok, you will have a more authentic dish, because we use a Wok in cooking our Pancit.

Boil chicken and pork in 1 1/2 cups water for 15 minutes. Slice meat in small pieces. Discard bones and save broth. Ready all ingredients, separately on a tray.

In hot oil, brown garlic. Add onion, saute until transparent. Add meats and stir. Cook 5 minutes. Add soy sauce. Stir cook 5 more minutes on high heat. Add green beans. Stir 2 minutes. Add cabbage, carrots and celery. Season with MSG, salt and pepper. Add 1 cup broth. Stir cook 2 minutes. Add pancit canton. Cook over low heat for 3 minutes. If mixture is too dry moisten with more broth. Transfer into platter, garnish top with sliced hard boiled egg and finely cut scallions. Serves 10.


When you are done your dish should look like this........http://mmm-yoso.typepad.com/mmmyoso/images/asiannood03.JPG

Trust me this is one of the best tasting things made here in the Philippines. It traditional that no matter what the occasion you must have Pancit, and there are several variety's, but the most convenient is the Pancit Canton.


Enjoy



D-WAY! PASS ON A COPY OF THIS RECIPE TO GAMECOCKHONEY FOR ME AND TELL HER I SAID HELLO

[GapoGamecock51]

Turon (Bananna Egg Roll)


Now to satisfy your sweet tooth.............If any of you have Filipino friends then I guess you are familiar with Lumpia or Filipino Egg Roll........But what you may not know of is the more common Turon, or Bananna Egg Roll........... Here are the directions to make Turon..............

Note: Lumpia wrapper is the same as any asian egg roll wrapper so substituting a different asian egg roll wrapper if you cant find filipino, is ok.

Dessert: Turon


Spring roll (Lumpia) wrappers
6 large ripe bananas
Brown sugar
Oil for frying

Separate spring roll wrappers and cover with a damp cloth. Peel bananas, cut in half lengthwise and roll in brown sugar. Place a piece of banana in a wrapper,Wrap banana firmly, sealing edges with a little water to secure roll. It is purely optional, but you can also coat the outside of the wrapper with drown sugar as well. Once you fry it the brown sugar will melt and make a sweet glaze that is a great acompaniment to the sweet banana's. Deep-fry until golden brown. Serve hot.



Once you are done you will have something similiar to this...http://farm1.static.flickr.com/1/359477_96037e63f8.jpg.....It is very sweet and as far as Im concerned for more healthier than other sweets that have loads of sugar and such. The best thing is you are in complete control as to the amount of brown sugar put inside the wrapper and in control of whether the outside is rolled in brown sugar too.


Enjoy

[CockRoche]

Simple Parmesan Chicken:
One sleeve Ritz crackers
One pack of the shredded Parmesan cheese(not the green tube kind)
Half Stick of butter.
Just mix all this up and spread it over chicken tenders/breasts and bake as you would normally cook the chicken.

One recipe I have tried and would love to get right is for TGIF Jack Daniels sauce. I've found several iterations of it on the net, but the one I tried wasn't really close. If I could get that recipe to taste like it does at the restaurant, I would get sick eating that stuff.

[palmettogirlusc]

i don't cook a lot (i like baking better), but one of my specailtys is a very easy side dish that one of my best friends taught me.

"Death By Potato"
Warning: not for those who cannot have a lot of butter!

1 russett potato per person to be served
2 tub of butter/margarine
3 Adobo seasoning (a spanish seasoning)/ prefered seasoning salt.
4 Shredded Mild Cheddar/ prefered cheese

Peel and cut potatos into small thin peices or chunks.
Put potatos into a microwave safe bowl
Take two overloaded spoonfulls of butter and put into bowl with potatos and then shake some Adobo ontop.
Microwave for 6 minutes
Stir to put potatos that were ontop, onto the bottom-if needed add more butter to make potatos softer
Microwave for 6 more minutes
Add cheese ontop
Let cool 3 minutes
Serve.

[Cocksfan106]

The "Original" New Orleans Handgrenade:

mix equal parts:

Everclear
Midori
Pineapple juice
Sour mix

Put on a helmet, give your keys to a friend and enjoy!

I like the sound of this one! :thumbsup:

[Cocksfan106]

This is one of my favorite appetizers to make. It's really easy to make and is always a hit.

Spicy Buffalo Wing Dip
1 pkg. Cream Cheese
1 C. Buffalo Wing Sauce
1 1/2 C. Ranch Dressing
2 cans of Chicken Breast Meat
2 C. cheddar cheese
1 tsp. Texas Pete hot sauce (optional)

Preheat oven to 350. Spray bottom of 9x9 pan with PAM. Spread Cream cheese in bottom of pan. In mixing bowl, mix together ranch and buffalo wing sauce. Add in chicken breast meat and 1 cup of cheddar cheese. Mix together, then pour into pan on top of cream cheese. Top with remaining cheddar. Bake for 20-30 mins. until cheese is melted and beginning to bubble. Serve with tortilla chips.


Note: I prefer to use Moore's or Nance's Buffalo Wing Sauce. You can add more wing sauce and cut back on the ranch if you like things spicier. Also, the ranch can be substituted for bleu cheese dressing if you prefer. Enjoy!

[LeeSC]

OK gals, I am accepting rep points for this little one!


Guilt Free Chocolate Covered Strawberries!

Jello Fat Free Pudding- Chocolate (get those 100 calorie packs)

Several Strawberries- cut

Spoonful of Cool Whip FREE


In a small dish, layer pudding/strawberries/pudding and then top with some cool whip.

Great dessert for less than 200 calories and NO Fat!

[CoverTwo]

I've had bad experiences with gin and gatorade..it'll f you up..

Banana Eggrolls sound yummy..

[The Yancey]

I made a pleasant canape tonight that I saw on TV this morning. Combine 8 oz feta, 1 can chick peas, 2 roasted red peppers, juice of half a lemon, a spoonfull of roasted garlic, a jar of marinated artichoke hearts, curry powder, salt & pepper in a food processor. Then spoon it into hollowed out zuchinni boats. Cut the boats into 2" serving pieces. I may make this again for a party next weekend.

[CoolCockyChick]

Ok, this one is one of my favs. My boys love it and every guy I've ever dated has said this was one of their favorite dinners I've made.

CHEESE STUFFED SHELLS

2 eggs, beaten
2 containers (15 oz each) ricotta cheese
2 c. (8 oz) shredded mozzarella cheese
1 c. grated parmesan cheese, divided
1/2 c. chopped parsley (or 3 T. dried parsley flakes)
1 tsp salt
1/8 tsp pepper
12 oz jumbo shells, cooked, drained
3 c. prepared spaghetti sauce

In medium bowl, combine eggs, ricotta, mozzarella, 3/4 c. parmesan, parsley, salt, and pepper.

Spoon about 2 T. mixture into each shell.

Arrange in 13x9-in baking dish; top with spaghetti sauce. Sprinkle with remaining parmesan.

Bake in 350 degree oven 30 minutes or until heated through.


Trust me - it is DELICIOUS!!!

[CoolCockyChick]

I made this for dinner tonight and figured I'd post it. It's only 2 ingredients and it is the JUICIEST chicken!!!!!!!

6 boneless, skinless chicken breast halves
1 bottle of BBQ sauce (I use honey bbq)

Place chicken in 13x9 in baking dish
Pour bbq sauce over the chicken
Cover with tinfoil
Bake at 375 degrees for 30-35 min
Remove tinfoil and bake an additional 15 minutes

[GapoGamecock51]

I've had bad experiences with gin and gatorade..it'll f you up..

Banana Eggrolls sound yummy..


Why am I not surprised, considering Gatorade isnt a Dhiaretic, and instead of making you pee, will make you retain water.

Gapo

[ColaCock]

half can of sparks alcohol energy drink
2 shots of vodka
2 shots of hypnotiq

i made it up and call it "Sweet Sewage" because it looks great and as i like to say "is kinda sweet, but ain't for the weak." i can't drink many of them because they are sweet (bourbon & diet myself), but i know a few girls who love em...and it will funk you up- every ingredient is alcoholic.

[stiffolcock]

Salsa Chicken:
preheat oven to 375
wash boneless skinless chicken breast
lightly dust with taco seasonings
place in foil lined baking dish
cover with enough salsa to cover the breast fully
cover dish with foil and bake for 45-50 min.
after removing from oven, put shredded cheese on the chicken.

i like 4 cheese mexican blend for this
mild and chunky salsa.

[stiffolcock]

and this is good stuff.....
bacon wrapped smokies:
1 lb of bacon
1 pkg beef cocktail weiners
3/4 cup of brown sugar
preheat oven to 375
wrap each weiner with 1/3 of a peice of bacon and secure with toothpick
place on large baking sheet
sprinkle sugar over weiners
bake for 40 min
put them in a crockpot on warm to serve.

[APalmetto10]

and this is good stuff.....
bacon wrapped smokies:
1 lb of bacon
1 pkg beef cocktail weiners
3/4 cup of brown sugar
preheat oven to 375
wrap each weiner with 1/3 of a peice of bacon and secure with toothpick
place on large baking sheet
sprinkle sugar over weiners
bake for 40 min
put them in a crockpot on warm to serve.

Sounds good, but fattening.

[stiffolcock]

i am the size of an offensive line..........

[ShutTheSuccop]

Appetizer Recipe...easy enough for a guy to make

Zucchini...cut it into discs about 1/4 inch thick

1 cup parmesean cheese (the shredded type, not the kraft kind)
Basil (enough for taste, usually a few teaspoons)
lite mayo (just enough to get the cheese and basil to stick together)

Mix the cheese, basil, mayo and spoon some on top of zucchini

Bake on broil for 2-3 minutes or until the cheese starts to brown...it is awesome and not too bad for you

[ShutTheSuccop]

A.P.R. Lemonade

mix 1:1 Rum (not spiced or coconut) and virgin (no sugar added) lemonade
Mix in several sprigs of fresh mint
Ice and serve

It is really like a poor mans mojito but damn it is good on a hot summer day and it is potent.

The two brands of lemonade I use are newman's own (if I can find it) or simply lemonade

[Drunkeneskimofo]

What makes it lemonade if there is no sugar in it? Wouldn't that just be lemon juice and water?

I enjoy a good Mojito, but they're easy enough to make as they are.

[ShutTheSuccop]

What makes it lemonade if there is no sugar in it? Wouldn't that just be lemon juice and water?

I enjoy a good Mojito, but they're easy enough to make as they are.

I agree about mojito being easy...there is so much sugar in the rum that once mixed together, it just tastes like lemonade so it needs to be non-sweetened, or at least not super sweet...the nice thing about this mixture is large quantities can be mixed quickly...try and see what you think

[Drunkeneskimofo]

I agree about mojito being easy...there is so much sugar in the rum that once mixed together, it just tastes like lemonade so it needs to be non-sweetened, or at least not super sweet...the nice thing about this mixture is large quantities can be mixed quickly...try and see what you think

I was just a bit confused, didn't know there was such a thing as unsweetened lemonade. I also didn't catch that it was a big batch recipe at first; makes sense though.

[ColaCock]

Okay I will let a recipe out of the bad, it's a HUGE hit and people will continue to ask you to make it so be prepared. If you don't like spicy food, you may be turned off when reading it...but trust me, I am not fond of very spicy food and I love them.

GRILLED Bacon-Wrapped, Sausage Stuffed, Jalapeno Poppers:

8 oz Cream Cheese
8 oz shredded Sharp Cheddar Cheese
30 jalepeno peppers
Ground Jimmy Dean Sausage (Original, Mild, or Hot- your choice)
Pack of thin sliced bacon
Toothpicks

Cut each pepper in half, longways...giving 60 pieces.
Remove the seeds and guts of each pepper...rinse with water.
Fry up the sausage in a pan...drain.
Mix the cream cheese, sausage, and bag of cheese in a bowl- that is your filling.
Fill each pepper with a decent amount of filling...about flush with cut edge of pepper.
Wrap the pepper with a slice of bacon (may have to cut bacon slices in half, your choice)
Throw on the grill for about 15 mins of low-medium heat or until bacon is browned.
Enjoy!

You can use low fat cream cheese and turkey bacon to make it healthier.

And speaking of lemonade...if you wanna get hammered by something a little different and random:

Summer Lemonade:
Mix in a cooler:
Case of Bush Light
Handle of Vodka
Large container of Lemonade

It tastes strangely good and feels like you've been hit with a horse tranquilizer afterwards- good stuff!

[Trooperdel]

Jesus. I'm gonna buy some of y'all a pair of defibrolator paddles for Christmas.

[gamecockgal]

Jesus. I'm gonna buy some of y'all a pair of defibrolator paddles for Christmas.


Hey, Troop! Long time no see!!

Here is a nice recipe for you. Good and cheesy.


Risotto


2 chicken breasts, boneless/skinless preferred (optional if you want meat and want it to go a little further) with extra fat trimmed
2 cups Aborrio rice
2-3 cups chicken stock (low sodium preferred)
2-3 cups water (can use all chicken stock or all water if desired)
1 cup dry white wine
8 oz FRESH (not grated) Parmesan or Reggiano cheese
spices (like parsley, oregano, etc) and salt and pepper to taste
garlic to taste (optional)
1 bag frozen stir fry vegetables (I suggest the pepper and onion mixture)



Put rice in large, tall pot, add 2-3 cups chicken stock.

Cook on high until it starts to boil, then turn to medium-low, to keep a low bubbling.

As liquid gets below the level of the rice, add about a cup at a time and let it simmer. Keep adding the water, chicken stock, and white wine until the rice has fully cooked. This will usually take about 20 minutes. stir fairly frequently, it tends to stick on the bottom.

Add frozen veggies and let the water from them cook out for a few minutes

Slice the optional chicken into small strips or cubes (your preference) and cook them in a small pan with some olive oil until they are mostly cooked through, then add them to the rice (you can put the meat in raw and let it cook there, but it will take longer. It is safe. You wont get sick.)

Grate the cheese (can be a coarse grate, it will melt anways) and stir well, give it a couple of minutes to come together.

Then add the spices and keep tasting it untill it tasted right for you.




This will serve 3-4 people as a whole meal, or 6-8 as a side dish. It is good meal in the winter when it is cold. It is a thick, hearty food that sticks with you. :)


A word of warning, when I make Risotto, it isnt with a recipe book, it is from my head and years of prefecting my personal recipe, so take the amounts with a small grain of salt and adjust accordingly.


Also, as with all risotto dishes, the sky is the limit as to what you want to add to this. Rmeember that you dont wanna add too much to overpower the flavor of the rice, but some other ideas may be porcini mushrooms, asparagus, artichoke, seafood like shrimp scallops and squid, or many other things. Try something new and tell me how it goes!




Please please please, if someone tries this, PM me and tell me how it went. I have never shared this with anyone and I wanna see what others think.

[garnetknight]

Shrimp Pasta

1 lb of cooked salad shrimp (small)
1 block of velveeta cheese
1 box of sea shells pasta
2 cans of cream of mushroom soup

this is an awesome recipe that will feed four(at least):

In a pot put in the 2 cans of cream of mushroom.Bring to simmer then add the velveeta cheese block.Cover stirring ocassionally letting the cheese melt.Then add the cooked shrimp.Mix well put on low and cover.
Cook the pasta in saltwater as directed on box.Drain.Put pasta in a big bowl then add the shrimp sauce.Mix it all up and serve with your favorite beer and enjoy the game.

[TheGuitarCock]

how ya doing GarnetKnight? Did Everything work out with the Atlanta thing?

[garnetknight]

Yeppers. moving there sept 4th! :-)

[TheGuitarCock]

Yeppers. moving there sept 4th! :-)



Great to hear that! You will love Atlanta. I wish you the best of luck and please keep us updated! Good luck and safe travels....

GO COCKS!

[garnetknight]

thanks!

[Waya]

Okay I will let a recipe out of the bad, it's a HUGE hit and people will continue to ask you to make it so be prepared. If you don't like spicy food, you may be turned off when reading it...but trust me, I am not fond of very spicy food and I love them.

GRILLED Bacon-Wrapped, Sausage Stuffed, Jalapeno Poppers:

8 oz Cream Cheese
8 oz shredded Sharp Cheddar Cheese
30 jalepeno peppers
Ground Jimmy Dean Sausage (Original, Mild, or Hot- your choice)
Pack of thin sliced bacon
Toothpicks

Cut each pepper in half, longways...giving 60 pieces.
Remove the seeds and guts of each pepper...rinse with water.
Fry up the sausage in a pan...drain.
Mix the cream cheese, sausage, and bag of cheese in a bowl- that is your filling.
Fill each pepper with a decent amount of filling...about flush with cut edge of pepper.
Wrap the pepper with a slice of bacon (may have to cut bacon slices in half, your choice)
Throw on the grill for about 15 mins of low-medium heat or until bacon is browned.
Enjoy!

You can use low fat cream cheese and turkey bacon to make it healthier.

And speaking of lemonade...if you wanna get hammered by something a little different and random:

Summer Lemonade:
Mix in a cooler:
Case of Bush Light
Handle of Vodka
Large container of Lemonade

It tastes strangely good and feels like you've been hit with a horse tranquilizer afterwards- good stuff!

This is what I will be serving this weekend for my game party! Thanks!

Good Stuff in here guys!

[ColaCock]

Let me know how they turned out Waya!

[TheGuitarCock]

The GRILLED Bacon-Wrapped, Sausage Stuffed, Jalapeno Poppers are awesome! I heard this came from Louisiana!?! I fixed this for the Georgia game in Athens and everyone loved it!

[The Yancey]

I made this the other day and it was excellent!

Roasted Black Eyed Pea, Spinach and Bacon Casserole

Serves 6
Preheat oven to 350 degrees

6 pieces of bacon, sliced crosswise into quarter inch strips
2 cups of sliced button mushrooms
3 large minced shallots
2 15 oz cans of black eyed peas, drained, rinsed and drained again
Three quarters of a cup of chicken broth (divided)
2 tsp of minced garlic (jar garlic is fine)
1 Tbl of hot sauce (Tabasco or other)
1 tsp of black pepper
One cup of Italian cheese mix or Parmesan
One half pound of baby spinach leaves (fresh)

In a large sauté pan cook the bacon until crisp. You're making bacon bites. When they are nicely browned you're going to drain them on paper towels, but DO NOT wash the pan. Just pour off the grease and leave the pan as is. Next you'll sauté the mushrooms and shallots in the pan on medium, until they are just loosened up and starting to brown. This will take just a few minutes.

Now you'll put in your drained, rinsed and drained beans with a half cup of chicken broth. I am emphasizing this because you don't want the bean liquid. You need clean beans.

Add the garlic, hot sauce, and the pepper. Mix thoroughly. Add the bacon bits and mix again. Then put this mixture in a 9 X 13" ovenproof pan and back for one hour at 350 degrees.

When the hour is up take out the casserole and stir. Add the final quarter cup of chicken broth and the spinach and the cheese. This takes a bit of patience because you will have to continually put handfuls of spinach in and toss the spinach in until it wilts. Then add the next handful. And stir again. When it's all mixed in, put the casserole back in the oven for 30 more minutes. Serve warm, right from the oven.

[CofC07]

BBQ SHRIMP & GRITS

LOWCOUNTRY GRITS

2 CUP HEAVY CREAM
2 CUP WATER
¼ LB. BUTTER
1 TSP. SALT
1/2 TSP. WHITE PEPPER
1 CUP QUICK GRITS


PREPARATION:

BRING CREAM AND WATER TO A BOIL. ADD BUTTER, SALT AND
PEPPER. SLOWLY ADD GRITS AND REDUCE HEAT. COOK 20
MINUTES BEING CAREFUL NOT TO SCORCH MIXTURE.


SOUTHERN COMFORT BBQ SAUCE

¼ LB. BACON DICED
½ CUP RED ONION DICED FINE
½ CUP RED BELL PEPPER
½ CUP GREEN BELL PEPPER
2 14 oz. BOTTLES HEINZ KETCHUP
½ CUP BROWN SUGAR
3 - 4 TBSP. SOUTHERN COMFORT
SALT AND PEPPER TO TASTE

PREPARATION:

COOK BACON UNTIL 3/4 DONE. ADD ONIONS AND PEPPER; SAUTÉ
UNTIL DONE. FLAME WITH SOUTHERN COMFORT. ADD REMAINING
INGREDIENTS AND SEASON. SIMMER FOR 10 MINUTES, THEN COOL
(CAN LAST UNDER REFRIGERATION FOR SEVERAL WEEKS).

SHRIMP (2 LBS.) SAUTÉ, POACH OR GRILL SHRIMP. PLACE IN
SOUTHERN COMFORT BBQ SAUCE AND SIMMER FOR 1 MINUTE.
YIELD 6 DINNER PORTIONS. TIME: 1 HOUR






these are the world famous S and G from 82 queen in downtown Charleston, SC. Literally the best S and G on the planet and world famous. Enjoy yall!

[USCGirl07]

SOUR CREAM CHICKEN ENCHILADAS:

1 pkg. boneless skinless chicken breasts (4 or 5 in pkg)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup of chicken broth
1 small sized jar of Mild Pace Picante Sauce
1 16 oz. Sour Cream
1 small can chopped green chilis
Package of grated cheese
Large sized tortillas (8-10)

Preheat oven to 350.
Boil chicken in water until done all the way through...just take it out and check it, make sure its white all the way through and tender.
While its boiling, combine everything except the grated cheese and the tortillas in a large bowl.
After chicken is done, cut up into bite sized pieces and add to the above mixture.
Fill tortillas with the mixture, roll them, and place them in a glass baking dish or a cake pan. Line them up side to side until the dish is full. You may or may not use all your tortillas depending on how many enchiladas you want to make.
Pour the left-over mixture on top of all the rolled tortillas and top off the dish with grated cheese, however much you want to put on top.
Bake in the oven for 30 minutes. The cheese on top will be melted!

ENJOY! This makes A LOT, can probably feed 6-8...I serve with Tostitos chips!

[gvegas07]

SOUR CREAM CHICKEN ENCHILADAS:

1 pkg. boneless skinless chicken breasts (4 or 5 in pkg)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup of chicken broth
1 small sized jar of Mild Pace Picante Sauce
1 16 oz. Sour Cream
1 small can chopped green chilis
Package of grated cheese
Large sized tortillas (8-10)

Preheat oven to 350.
Boil chicken in water until done all the way through...just take it out and check it, make sure its white all the way through and tender.
While its boiling, combine everything except the grated cheese and the tortillas in a large bowl.
After chicken is done, cut up into bite sized pieces and add to the above mixture.
Fill tortillas with the mixture, roll them, and place them in a glass baking dish or a cake pan. Line them up side to side until the dish is full. You may or may not use all your tortillas depending on how many enchiladas you want to make.
Pour the left-over mixture on top of all the rolled tortillas and top off the dish with grated cheese, however much you want to put on top.
Bake in the oven for 30 minutes. The cheese on top will be melted!

ENJOY! This makes A LOT, can probably feed 6-8...I serve with Tostitos chips!

Thats my SH!T right there, thats my sh!t.... that is a good ass meal right there

[Waya]

Ok, I knew we had one somewhere. I had to bump this up, cause there are a lot of great recipes in here. Very creative chefs in Cocky Talk!!

Just a suggestion....is it possible to combine the two recipe threads?

[GoCCUChants]

Honey Mustard Cordon Bleu

Boneless Chicken Breast
Deli Sliced Ham
Monterey Jack Cheese
Honey Mustard
Frosted Flakes or Corn Flakes, your choice

Slice a pocket in the chicken breast large enough to fill with ham and cheese.
Stuff slices of cheese and ham in the pocket until full.
Batter the chicken in the honey mustard.
Roll the chicken in crunched frosted/corn flakes.
Place chicken in the center of a cookie pan and bake for 25 minutes on 375.
Enjoy.

[robgusc76]

Does anyone have a good pasta salad recipe cause i have been cravin that lately

[warriorchief]

One recipe I have tried and would love to get right is for TGIF Jack Daniels sauce. I've found several iterations of it on the net, but the one I tried wasn't really close. If I could get that recipe to taste like it does at the restaurant, I would get sick eating that stuff.

http://www.jackdanielssauces.com/bbq/bbq_products.aspx

or just use this

[Waya]

Does anyone have a good pasta salad recipe cause i have been cravin that lately

I have a friend....her pasta salad is the bomb!! I'll try to talk her out of the recipe.

[warriorchief]

I'll have to go grab our church's cookbook, mom was a frequent contributor and her stuff is delicious. Any requests?

[robgusc76]

I have a friend....her pasta salad is the bomb!! I'll try to talk her out of the recipe.

That would be amazing, thanks alot.

[warriorchief]

Cajun Burgers

1 lb hamburger
Coach's Low Country Boil Seasoning (as desired, link below)
Cheese Rolls
Sliced Cheese
Fried Onions
Any other toppings you wish.

Combine hamburger meat with LCB seasoning, mixing well with hands. Refrigerate at least 2-3 hours to infuse flavor. Grill/fry burgers to desired level of doneness. Place on sliced cheese roll, top by preference.

My Toppings:
Duke's Mayo with a little more LCB seasoning mixed in, sliced cheese, sliced jalapenos, fried onions.

Coach's Low Country Boil: http://www.clcbrands.com/

I know Coach Joe personally, his food is delicious and he does SO many things for various people/organizations/schools/etc.

From the link above click "collegiate" and "foundation" at the bottom to read up. You can buy LCB seasoning in 23 oz containers with a school's logo. $2 from each bottle is divided among that particular school's academic and athletic departments. Yes, you people can give a little bit to the Gamecocks if you desire to do so.

[njp48]

Marshmallow Brownies


1 cup butterscotch chips
½ cup butter
2 eggs
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 ½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups miniature marshmallows
2 cups semisweet chocolate chips


In a saucepan melt butterscotch chips and butter. In a mixing bowl, beat eggs, brown sugar and vanilla. Add butterscotch mixture. Add flour, baking powder and salt. Mix well. Stir in marshmallows and chocolate chips. Spread into a greased 13x9x2 in baking pan. Bake at 325 degrees for 30 minutes. Cool before cutting.

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Chicken Under The Influence

1 pound (or more) boneless skinless chicken thighs
1 pound (or more) boneless skinless chicken breast
1 cup molasses
1 cup bourbon
1 tablespoon garlic powder
1 tablespoon seasoning salt
1 tablespoon seasoned pepper-all

In a bowl, thoroughly mix the molasses, bourbon, garlic powder, salt and pepper with a whisk or fork. Put all of the chicken in a 1 gallon size zip-lock freezer bag and pour in the marinade mixture. Squeeze the air out of the bag, and zip it closed. Marinate overnight at room temp, giving the bag an occasional flip. Grill as usual (hopefully over some good hickory), and don't use any BBQ sauce! Serve with your favorite side dishes. I like mac & cheese, baked beans and Texas toast with this.

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Potato Salad

This salad is best when served warm, but also tastes great at room temperature. Try making it the day before; cover and refrigerate. Let stand for 1 hour at room temperature before serving.

2 lbs red potatoes, cubed and cooked
1 cup zesty Italian dressing
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
8 slices of thick cut bacon, cut into 1 inch pieces
3 green onions, chopped
2 stalks celery, thinly sliced
1 red pepper or yellow pepper, chopped

1. Mix potatoes, dressing and seasonings in a large bowl, set aside.
2. Cook bacon in skillet on medium heat to desired crispness.
3. Remove bacon from skillet; reserve 1 tablespoon drippings in skillet.
4. Drain bacon on paper towels.
5. Add onions, pepper and celery to drippings in skillet; cook and stir until crisp-tender.
6. Add to potato mixture with crumbled bacon; mix lightly.