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[74novaman]

This is a burger recipe I've made twice the last week because my wife liked them so much. "Blue Burgers"

I made these last night. I didn't have any barbeque sauce so I used Heinz57 Steak Sauce instead.
They came out great. I am going to have them again tonight.

Glad you liked them.

[MrsFosforos]

for Cornbread, I use the recipe on the back of the Aunt Jemima cornmeal bag.

I make a cornbread casserole using it too:
Golden Corn Bread
1 cup Aunt Jemima Corn Meal
1 cup all purpose flour
1/4 c sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil

Preheat oven to 425 degrees - prep a cast iron skillet with grease, place in oven so the skillet will get hot

In large bowl combine to mix dry ingredients
Add milk, egg & oil. Beat until fairly smooth (about 1 minute)

Filling:
1 lb hamburger - browned and drained
1 can pinto beans (NOT RANCH STYLE)
1 tsp oregano
2 tsp basil
2 tsp parsley
1 tsp sugar
1/2 tsp salt (or to taste)

Velveeta
1 small container sour cream.

After the hamburger is browned and drained, add the can of pinto beans with the juice. Add the other spices and cook to warm the beans & spices through.

Pour about 1/2 the cornbread batter into a skillet to fill the bottom of the pan.

Top the batter with the meat mixture. When adding the layers of meat, cheese and sour cream, keep about 1/2 inch "clean" border around the outside circumference of the batter layer.

Cut the velveeta in slices and cover the meat mixture. Top the velveeta with the sour cream.

Top with the remaining cornmeal batter -- this time filling all the way to the edge.

Bake 20-25 minutes or until wooden pick inserted into the cornbread comes out clean

[Hoi Polloi]

Sweet cake-like cornbread
I haven't made these, but they come highly recommended. Read the reviews and see what you think. The only recipe I have still saved is a vegan version, but you'd probably like these eggs and buttermilk varieties if you're looking for cake-like.
http://allrecipes.com/Recipe/Sweet-Corn ... etail.aspx" onclick="window.open(this.href);return false;
http://allrecipes.com/Recipe/Golden-Swe ... etail.aspx" onclick="window.open(this.href);return false;

Corn pudding
I have made this and can highly recommend it for those who like sweet foods.
http://allrecipes.com/Recipe/Sweet-Corn ... etail.aspx" onclick="window.open(this.href);return false;

[MrsFosforos]

I made this last week and it is YUMMY!
Gorilla bread -- it's like monkey bread but has cream cheese as a filling.
http://www.foodnetwork.com/recipes/paul ... index.html" onclick="window.open(this.href);return false;

[mbw]

You can make this with beef, lamb, rabbit etc-

Aussie Shepherd’s Pie

Ingredients

2 lbs ground beef ( preferably 7% )
1 onion diced
4 cloves garlic minced or chopped fine
3 teaspoons-Montreal steak seasoning-You can buy it at Sam's and you really need to use it in this recipe
1 tablespoon- Worcestershire sauce
2 teaspoons-oyster sauce
1/2 cup- ketchup
1 tablespoon-bbq sauce
2 teaspoons French’s yellow mustard
* to add a little adult kick*... 3 tablespoons -red wine ( hearty burgundy is great!)
16oz packet mixed frozen vegetables (peas carrots beans and corn)
salt and pepper to taste

10 potatoes
milk
butter
salt and pepper to taste
grated cheese
paprika

Instructions

mashed potato
************
wash, peel and dice potatoes
place in steamer pot
cook till soft; drain
mash with milk, butter and salt and pepper

For ground beef:
**************
preheat oven 350 F
on medium heat place ground beef
add Montreal Steak seasoning into deep frying pan and cook thru;
drain and add back to pan
add Worcestershire sauce, oyster sauce, ketchup, bbq sauce and mix thru beef
let cook on stove about 5 minutes, stirring occasionally
add frozen vegetables
cook a further 5-7 minutes , stir occasionally
* if a little dry, add more ketchup till firm but moist

place ground beef mixture in a 9x 12 baking dish
smooth out till nice and flat
scoop on top of beef mixture the mashed potatoes
spread out to all corners till smooth and flat
sprinkle with grated cheese
lightly sprinkle with paprika

bake @ 350F for 30-40 minutes till cheese is nice and golden color

[7075-T7]

Beef Stroghanoff (spelling...)

1-1.5 lbs beef, cut up into .5-1" cubes
flour for dredging
salt
pepper
3T butter (1T is using optional bacon)
olive oil if necessary
1.5 large onions, diced
1lb mushrooms sliced.
4 oz cognac
3 fingers of whisky
1cup broth (beef, chicken, raccoon, whatever)
1T Dijon
1T dried dill leaves
8oz sour cream (you can go lower or use light for a healthier meal)
opt: 5 strips of good, uncured, but smoked bacon, cut up into bits.
opt. opt. juice of two lemons
opt. opt. opt. handful of fresh minced parsley

1. Salt and pepper the meat and lightly dust with flour. tenderize it using your preferred method (needler, mallet, non-lead shotgun round, steamroller, etc.)
2. lightly coat the meat again with flour and set aside.
3a (opt.) put the bacon schnibbles in a pan set to med-med-high and add 1/2 cup of water, cover and let the bacon render down to desired renderness.
4a (opt.) remove the bacon schnibbles from the pan, but leave the grease. Then remove about half and add to set aside bacon.
5a (opt). Add the 1T of butter and melt.
3 (std.) Add the butter to the pan and let melt.
6. Cook the meat in two batches and brown on all sides, set aside.
7a. Add bacon and baconfat back to pan.
7. add a little olive oil until there’s enough fat to cook the onions.
8. Add the onions and sweat with a generous pinch of salt until translucent/ desired golden color is reached.
9. Add the mushrooms and cover to speed the mushroom liquid extraction.
10. once mushrooms have given up liquid and most has evaporated, add the raccoon stock and cognac, cover and hard simmer for ~5 min.
11. remove the lid and reduce till the liquid is thickened and it coats the mushrooms.
12. return beef to pan.
13. turn heat to low and add sour cream and Dijon (If using low-fat or fat-free sour cream turn the heat OFF, or curdling will occur)
14. let sit for ~3 min.
15. consume the whisky during 3 min dwell time.
16. add dill, combine, and salt and pepper to desired level.
17.opt. add lemon to sauce immediately before serving.
17 opt. opt. add lemon and parsley immediately before serving.
17 opt. opt. opt. add lemon, parsley and a pinch of Hawaiian black lava sea salt(oh so good).
18. serve over cooked egg noodles.

Serves 4 humans or 1 bag of starved crazed weasles.

[The Annoyed Man]

PEANUT BUTTER ON SALTINES

Ingredients:

• 1 sleeve Saltines crackers
• 1 jar crunchy peanut butter
• 1 glass of favorite cold beverage

Equipment:

• 1 butter knife
• 1 Lazyboy recliner
• 1 57" DLP TV
• 1 TV tray

Directions:

• Place TV tray next to recliner.
• Turn on TV, and tune to game of the week.
• Place peanut butter jar, Saltines, and butter knife on the TV tray.
• Sit in recliner and kick back.
• Open peanut butter jar.
• Open sleeve of Saltines.
• Use knife to scoop up some peanut butter from the jar, volume dependent upon your personal tastes.
• Remove a Saltine from the sleeve.
• Spread peanut butter on cracker with knife.
• Eat the cracker.
• Take a pull off your drink.
• Repeat until satisfied.

Mmmmmmmmmmm.... Yum.

[longhorn_92]

PEANUT BUTTER ON SALTINES

Ingredients:

• 1 sleeve Saltines crackers
• 1 jar crunchy peanut butter
• 1 glass of favorite cold beverage

Equipment:

• 1 butter knife
• 1 Lazyboy recliner
• 1 57" DLP TV
• 1 TV tray

Directions:

• Place TV tray next to recliner.
• Turn on TV, and tune to game of the week.
• Place peanut butter jar, Saltines, and butter knife on the TV tray.
• Sit in recliner and kick back.
• Open peanut butter jar.
• Open sleeve of Saltines.
• Use knife to scoop up some peanut butter from the jar, volume dependent upon your personal tastes.
• Remove a Saltine from the sleeve.
• Spread peanut butter on cracker with knife.
• Eat the cracker.
• Take a pull off your drink.
• Repeat until satisfied.

Mmmmmmmmmmm.... Yum.

I salute you!

[WildBill]

PEANUT BUTTER ON SALTINES

This is similar to my recipe for peanut butter and jelly on Ritz crackers. If I can find it, I will post it.

[USA1]

PEANUT BUTTER ON SALTINES

Ingredients:

• 1 sleeve Saltines crackers
• 1 jar crunchy peanut butter
• 1 glass of favorite cold beverage

Equipment:

• 1 butter knife
• 1 Lazyboy recliner
• 1 57" DLP TV
• 1 TV tray

Directions:

• Place TV tray next to recliner.
• Turn on TV, and tune to game of the week.
• Place peanut butter jar, Saltines, and butter knife on the TV tray.
• Sit in recliner and kick back.
• Open peanut butter jar.
• Open sleeve of Saltines.
• Use knife to scoop up some peanut butter from the jar, volume dependent upon your personal tastes.
• Remove a Saltine from the sleeve.
• Spread peanut butter on cracker with knife.
• Eat the cracker.
• Take a pull off your drink.
• Repeat until satisfied.

Mmmmmmmmmmm.... Yum.

Nice recipe TAM. The only change I'd make is substitute Hershey Bar squares in place of the Saltines.
Now that's livin!.

[74novaman]

I'm trying something new tonight.

Filipino Chicken Adobo, with a side of Misua (noodle soup) and some sliced tomatoes. a spanish sangria wine might top this off nicely. If it is any good, pictures/recipies to follow later tonight.

[WildBill]

I'm trying something new tonight.

Filipino Chicken Adobo, with a side of Misua (noodle soup) and some sliced tomatoes. a spanish sangria wine might top this off nicely. If it is any good, pictures/recipies to follow later tonight.

I'm having one of your Blue Burgers tonight!

[74novaman]

I'm trying something new tonight.

Filipino Chicken Adobo, with a side of Misua (noodle soup) and some sliced tomatoes. a spanish sangria wine might top this off nicely. If it is any good, pictures/recipies to follow later tonight.

I'm having one of your Blue Burgers tonight!

Glad you're still enjoying that recipe!

Heres another one for yall to try....wife and I LOVED this one tonight. I took a pic, but having trouble uploading it.

Filipino Chicken Adobo:

1 package of Chicken Breast Tenderloins
1 cup of Soy Sauce
1 cup of Vinegar
12 cloves of garlic
Salt and Pepper
Rice

Let the chicken soak in the soy, vinegar, salt and pepper and 10 cloves of the garlic. I marinaded this for an hour and when we ate the chicken was falling apart on the fork (which is how I like it.) If you'd prefer it to stay together, I'd recommend only marinading for 30 minutes, but you may lose some flavor.

Put vegetable oil in a skillet, and brown the other 2 cloves of garlic. Brown the chicken, then put them back into a pot along with the marinade. Bring to a boil, then reduce to a simmer and let simmer for at least 30 minutes (I let mine simmer for an hour).

Make the rice, and use it as a bed for the chicken.

To go with this, we had Misua, or noodle soup. This is a quick 10 minute prep, so don't make it until the adabo is close to done.

Misua:
4 cups of chicken broth
1 thinly sliced onion
2 cloves of garlic
4 eggs
pepper and patis to taste. (patis is thai fish sauce. Should be able to find at HEB, etc)
Misua (chinese noodles)
green onion

Heat up a little oil in a saucepan, saute garlic. When garlic is brown, add onion and saute as well.
add the chicken broth, bring to a boil, then add pepper at patis to taste.
lower the heat to a simmer, add misua and crack the eggs into the saucepan.
Break up the yokes by stirring, and simmer until eggs and misua are cooked.
add chopped up green onion to top and serve hot.

To go with this Filipino meal, we had spanish wine sangria.

1 bottle of spanish tempranillo wine
1 1/2 cups of ginger ale
1 cup of brandy
1/2 cup of orange juice
1/2 cup of sugar
lemon and lime juice to taste.

Serve chilled.

Enjoy!