The USMB Cookbook

Discussion in 'Food & Wine' started by random3434, Sep 3, 2009.

  1. random3434
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    random3434 Senior Member

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    This is an idea from another thread, a USMB "Cookbook"

    Post your favorite recipie here for all to enjoy. I bet with all the different regions of posters we have on here we all could come up with a varied and delicious recipe "book."
     
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  2. Toro
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    Toro Diamond Member

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    I have a great ginger beef recipe.

    I'd post it but I'm too lazy.
     
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  3. random3434
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    random3434 Senior Member

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    I love this, great for parties and a pitch in:

    Vegetable Pizza


    2 (8 ounce) packages refrigerated crescent rolls
    2 (8 ounce) packages cream cheese, softened
    1 cup mayonnaise
    1 (1 ounce) package dry Ranch-style dressing mix
    1 cup fresh broccoli, chopped
    1 cup chopped tomatoes
    1 cup chopped green bell pepper
    1 cup diced onions
    1 cup shredded carrots
    1 cup shredded Cheddar cheese







    DIRECTIONS
    Preheat oven to 375 degrees F (190 degrees C).
    Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
    Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
    In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, onions, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

    :eusa_drool:
     
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  4. xotoxi
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    xotoxi Platinum Member

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    Xotoxi's Toast

    1 piece of bread
    toaster
    spread of your choice (butter, jam, peanut butter)

    1. Insert bread in toaster and lower the toaster mechanism
    2. After waiting for a while, pop the bread up and check to see if it is toast.
    3. If not, plug in toaster and re-lower the toaster mechanism.
    4. After toast pops up, remove.
    5. Apply the spread of your choice.
    6. Eat and enjoy.
     
  5. hjmick
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    hjmick Gold Member

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    Mick's Damn Good, Always Evolving Chili
    (Current Recipe)

    3 qts.

    2 lbs. Lean ground beef brown and drain
    2 lbs. Lean steak cubed brown and drain

    Add:
    1 cup chili powder
    1 1/3 TB paprika
    2 tsp. Cayenne pepper
    2TB ancho chili powder
    2 TB oregano
    4 tsp. Salt
    4 or 5 shakes of garlic powder
    2 10oz. Cans Rotel diced tomatoes and green chiles
    2 bottles of beer
    3 or 4 shots of tequila

    Cover and simmer 30 to 40 minutes.
    Add 2 15oz. Cans Ranch Style Brand
    Original Texas Beans, rinsed.
    Simmer 30 minutes.

    Chopped onions and shredded cheese for top.

    This chili freezes very well and tastes even better the next day.​

     
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  6. xotoxi
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    xotoxi Platinum Member

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    Xotoxi's Dry Cheerios

    1 Bowl
    Cheerios

    1. Pour Cheerios into bowl.
    2. Eat and enjoy.
     
  7. Valerie
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    Valerie Gold Member

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    You forgot the milk! :rolleyes:
     
  8. Luissa
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    Luissa Annoying Customer Supporting Member

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    I just have a tip, when making oatmeal chocolate chip cookies, use regular oatmeal but replace 1/3 or
    1/4 of the regular oatmeal with quaker's brown sugar maple oatmeal. Gives it alittle bit more flavor.
    Of coarse found this out on accident when I ran out of regular oatmeal.
     
  9. Luissa
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    Luissa Annoying Customer Supporting Member

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    I think my son was the only baby who didn't like cheerios.
     
  10. strollingbones
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    strollingbones Diamond Member

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    one of you can cook....the ginger beef takes a while...good recipe...

    echo you take that canned fast food shit in public?

    i have posted recipes but everyone is low fat...aint nothing low fat about anything i have posted.

    thinking....okay here is one..from gordon ramsey

    pork loin roast...split it in half not completely but ya know mostly like a sub....

    put sage leaves...fresh ones....on the botton of pork loin..then zest a lemon on top of sage leaves...wrap with butcher's twine (o hell no i dont have any....use tooth picks to hold it together just removed them when serving) salt and pepper to your taste...pop on grill or grill on stove top then put in oven...use a meat theometer...you know can eat pork pink now....i am old school..no pink
     

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