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 Post subject: From the Kitch'n
PostPosted: Thu Apr 07, 2011 8:29 pm 
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Posts: 479
Location: The Great White North eh ;)
I forgot about this topic on the HU site, altho it kinda died. BSD got me thinking after I saw his 'shroom pic.
I'll post a few of the first contributions. And please stick to the damn topic. a'ight? :x

Debs wrote:
Elephant Stew

Ingredients

1 Elephant
10 Warthog
100 kilogram tomatoes
half ton potatoes
2 bags onions
100 kilogram salt
1 wheelbarrow onions (heaped)
10 liter vinegar
20 liter chutney
4 Guineafowl

Method

Hunt the elephant, warthog and guineafowl. Hang guineafowl to ripen. Cut elephant into edible chunks, (will take about a month). Boil the warthog with other ingredients (except guineafowl) till nice and juicy. Now boil elephant chunks over high flames till tender. (will take about 4 weeks) and add everything together. Boil for another 5 to 7 days.

Produces about 3,500 helpings.

Note: If the above isn't enough, add the guineafowl as well.


Geeze, figures that would be the 1st post. :roll:


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 Post subject: Best Chewy Choc Chip Cookies
PostPosted: Thu Apr 07, 2011 8:31 pm 
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Joined: Sun Mar 06, 2011 2:38 am
Posts: 479
Location: The Great White North eh ;)
Tarbaby wrote:
I hope you like Chocolate Chip Cookies Lone Wolf.
Try the receipe they are sooo goood.



1.) Beat 2/3 cup of melted butter, 2cups lightly packed brown sugar, 2eggs, 2 tablespoons hot water; mix well.

2.) Stir in 2 2/3cups all-purpose flours, 1 teaspoon baking powder,
1 teaspoon baking soda and 1/4 teaspoon salt.

3.) Stir in 1 package (300g) choc chips (It works out to be about 1cup of choc chips, I use milk choc chipits).

4.) Drop from small spoon onto ungreased cookie sheet.
Bake at 375 F(190 C) for 8 to 10 minutes

Makes about 5 dozen cookies :lol: :lol: :lol:


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 Post subject: Brian's Brine
PostPosted: Thu Apr 07, 2011 8:34 pm 
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Posts: 479
Location: The Great White North eh ;)
Brian T. wrote:
1/2 Cup soya sauce
1/4 Cup Brwn Sugar
Lots of Garlic salt, Garlic powder, add some seasoning Salt, Cayene Pepper
stir like crazy until it has all been liquified. If it ain't yet to yer likin' add some more spice, if too thick throw in more Soya. If ya ain't got a smoker it is nice to add some liquid smoke. Now that it is all mixed well, cut up a roast or two 1/8 inch thick, but as long or big as ya like. Throw that into the Brine and store in fridge at least 24 hrs, yeah right who can wait that long? Let it soak for as long as ya can. Remove with fork, lettin' some of the liquid drip off, then toss into Dehyderator or Smoker. SOme folks even jus' use their oven at a temp of 250, until the meat has dried. :wink: Peace.

Brian T.


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 Post subject: Irish Spagetti
PostPosted: Thu Apr 07, 2011 8:37 pm 
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Posts: 479
Location: The Great White North eh ;)
Lil Doe wrote:
1 diced green pepper

1 diced onion

1 lb. cooked and crumbled bacon

2 cans diced tomatoes

1/4 lb. velveta cheese

1 pack angel hair pasta

dice and fry bacon till crispy
add your onions and peppers and
cook together till tender.then drain
extra grease
add your diced tomatoes,salt
and pepper to taste, cook till hot


Boil spagetti as always and drain
stir in your cubed velveta, continue
stirring till it all melts
then pour sauce over pasta and cheese


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 Post subject: Sweet and Sour Meatballs
PostPosted: Thu Apr 07, 2011 8:41 pm 
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Joined: Sun Mar 06, 2011 2:38 am
Posts: 479
Location: The Great White North eh ;)
Debs wrote:
3lbs hamburger meat
3- 12oz. bottles of chili sauce
1-2lb jar of Grape Jelly
salt
pepper
garlic powder

mix hamburger in large bowl add the salt pepper
and garlic powder to suit your own taste, mix well
Form into balls about the size of walnuts and place
on cookie sheet. Cook in a 375 degree oven till done,
about 20 to 30 min, depending on your oven

In the meantime pour chile sauce and grape jelly
into crock pot set on high stirring occasionally until
jelly melts.
Once meatballs are done drain the grease off and place into crock pot
on low setting
Let set in sweet and sour sauce for at least an hour before serving.
Serve in crock pot, these aren’t good cold
Great for parties


Feel free to carry on with yer (preferably eatable) recipe concoctions. :)


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 Post subject:
PostPosted: Wed Apr 13, 2011 8:27 pm 
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Joined: Tue Mar 08, 2011 5:14 am
Posts: 426
Location: Mountians of BC, Canada
8-) Hey LW. Question. Can I just copy and paste my other receipes from the old kitchen to the new one. Cuz we're missing a few....

tarbaby ;)

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 Post subject:
PostPosted: Wed Apr 13, 2011 8:53 pm 
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Location: The Great White North eh ;)
Sure. That's what I did, but quoted the original poster. Pick the ones you like and go for it. :mrgreen:

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 Post subject: Re: From the Kitch'n
PostPosted: Fri Jul 22, 2011 2:23 am 
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Location: Mountians of BC, Canada
this is one of mine originally posted in the other kitchen.

This is absolutely one of my favorite receipes.

Crunchy Baked Chicken

1 1/2 cups crushed saltine crackers (about 1 package)
1/2 cup grated Parmesan cheese
1/4 cup parsley flakes (optional)
1 clove garlic, crushed (whatever your taste)
1 teaspoon salt
dash of pepper (I don't use the salt, I just add my other fav spices like paprika, seasoning salt etc)
2-3 pounds chicken cut up (I use 4-5 frozen chicken breasts, thawed of course.) Very Happy
1 cup melted butter or margarine

Preheat oven to 350 degrees F.

Combine cracker crumbs, cheese, parsley, garlic, spices. Mix well. Set aside.

Dip the chicken pieces in the melted butter, then in crumb mixture. Place chicken in a shallow baking dish. Pour remaining butter over chicken.

Bake for 1 hour or until tender.

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 Post subject: Re: From the Kitch'n
PostPosted: Fri Jul 22, 2011 2:25 am 
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Joined: Tue Mar 08, 2011 5:14 am
Posts: 426
Location: Mountians of BC, Canada
anothe one of my receipes.... ummmmm..... fudge....

Fudge


2 tablespoons butter
2/3 cup carnation evaporated milk
1 2/3 cup sugar
1/2 teaspoon salt
2 cups mini marshmallows
1 1/2 cups semi sweet chocolate chips
1 teaspoon vanilla
1/2 cups nuts (if desired)

Mix butter, milk, sugar, & salt in a saucepan over med heat.
Bring to a boil, cook 5 minutes, stirring constantly. Remove from heat.
Stir in marshmallows, choc chips, vanilla & nuts.
Stir 1 - 2minutes or until marshmellows are completely melted.
Pour into buttered 8" inch square pan.
Let cool.


Wink At christmas time I make a batch of rice crispies and then I make
a batch of fudge and put it on top of the rice crispies. Enjoy the receipe.
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 Post subject: Re: From the Kitch'n
PostPosted: Fri Jul 22, 2011 2:29 am 
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Joined: Tue Mar 08, 2011 5:14 am
Posts: 426
Location: Mountians of BC, Canada
sooo goood..... Peanut Butter Candy Bars....

I love this receipe. Hope you try it and enjoy it.


1 1/4 cups creamy peanut butter
1/2 cups margarine or butter softened
4 cups honey graham cereal crushed (I use just plain corn flakes)
2 cups powdered sugar
1 tablespoon shortening
1 package(5.75 ounces) milk chocolate chips (about 1 cup)

Mix peanut butter and margine, stir in cereal. Mix in powdered sugar, about a 1/3 cup at a time. Press mixture firmly in ungreased square pan, 9x9x2 inches.

Heat shortening in 1 quart saucepan over low hear until melted. Add chocolate chips. Heat over very low heat, stirring constantly, until chocolate is melted and the mixture is smooth. Spread chocolate mixture over the cereal mixture.. Refridgerate until chilled, about 1 hour. Remove from refridgerator 10 minutes before serving.
Cut into bars, about 2 1/4 x 1 1/2 inches. Refrigerate any remaining bars.
24 bars; 210 calories per bar.

Peanut butter cups: Press about 2 tablespoons cereal mixture in each of 24 to 30 small foil or paper baking cups. Spread tops with chocolate. mixtrure.

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