English Muffin (just use a Scottish muffin if English not available)
Contadina Pizza Sauce
American Cheese Food

Split the Muffin, then Scoop some Pizza Sauce on there. Place Cheese Food on top and put it in a toaster. Good stuff. Real good.

Living where i live, I subsist on red beans and rice that i cook in large quantities every 1.5 weeks. Its a bit improvised, with everything from liquid smoke, chicken ramen seasoning, and parsley flakes involved.

Cook onions and garlic in a huge pot in lots of butter. Add in chopped bell peppers and celery. Cook till it stops being liquidy.

Season with oregano, parsley, rosemary/thyme, salt/creole seasoning, cayanne pepper/tabasco sauce, liquid smoke, chicken broth/chicken ramen seasoning packets, ground pepper, chili powder, crushed red pepprer, garlic powder, onion powder, roux/gravy powder.

cut some sausage up and mix that in.

Add a bunch of red beans that you've soaked and cooked from scratch a day or two ago.

Simmer and mix for awhile, until you get good consistancy and flavor. Add more seasonings as needed.

I came up with this one last night. I haven't had the chance to try it out yet, but feel free to give it a shot. Let me know if it's any good or not...

Soup (Untitled)
2 cups Mountain Dew
1/2 cup beef broth (may substitute bullion cube)
2 tablespoons corn starch
1 teaspoon black pepper
1 package ramen noodles
4 Slim Jim beef sticks, cut into medallions
4 Large Marshmallows
1/2 cup Nerds

In a medium pot, bring Mountain Dew and beef broth to a boil. Add corn starch, ramen, pepper, and Slim Jims. Boil on high for ten minutes. Pour contents into a large bowl. Cover soup with marshmallows and bake for 5 minutes at 350 degrees. Remove from oven and sprinkle with Nerds. Serves 2.

Major Miller's "Holy Fuck"

1 Pork Loin
1pk Center Cut Bacon
1 jar Spicy Mustard
2 tblspoons Tony Chachere's seasoning (All Spice, etc...)
1 pk Philly Creme Cheese
6 Fresh Whole Jalapenos

Slice pork loin lengthwise at a 45 degree angle, carefull not to cut all the way through. Empty the entire jar of mustard on the pork loin. Rub that shit all over the swine. Add the seasoning and do the same.

Slice the jalapenos in half lengthwise. Clean 'em out. Put 'em to the side.

Take roughly half of the small package of Philly Creme Cheese and fill the pork loin. Place the jalapenos in there. Firm seal the gash with your hands.

Cover a baking sheet with aluminum foil. Line the sheet with the entire pack of bacon. Place the pork loin in the middle and start wrappin' it up. Once finished, cover with foil.

350 for 90 minutes.

Thank me later.

gio wrote:simple Italian Bruschetta (by the way, it's pronounced broo-skate-a, except if you say that in this country no one will know what the hell you're talking about and you'll probably sound pretentious.)

Oh man, this is one of my favorites. I usually make it with a little bit of chopped red onion, too, and top it off with slices of fresh mozarella. I also prefer using rasberry wine vinegar. Gives it a bit of a tart taste.

Chris Garges
Charlotte, NC

spoot wrote:Last month I went on a kick of making double bacon blue cheese burgers. You fry the bacon; then you fry the burgers in the bacon grease w/the greasy bacon sitting on top of the burgers; then you put some mustard on the bun; then you stack it up:

top of the bun
something green and tasty
big dump of blue cheese dressing
burger #2 w/bacon
big fat slice of tomato
burger #1 w/bacon
bottom of the bun w/mustard

It's about 4" thick.



I think I mixed the ground beef with various things - worcestershire sauce, garlic salt, pepper. Someone told me that I should put chunks of blue cheese in the burgers themselves. I nearly passed out at the thought of it.

This is not a vegan recipe, but boy is it yummy. Be sure to exercise beforehand.

I will now forever call these SPOOT burgers. Salut!
I am making these tonight.

Green Chile! Try this at your next chili cookoff and blow the competition away!

Dump all of this into a pot and let it simmer for about an hour.

2 teaspoons olive oil
1/2 pound pork loin -- cut into 1/2-inch chunks and remove all visible fat
3 small garlic cloves -- finely minced
1 red onion -- finely chopped (optional)

2 tablespoons flour -- preferably masa flour
2 tablespoons cornstarch
4 tablespoons water

28 oz. New Mexican chiles -- roasted, peeled, seeded, and finely chopped**
1-2 tablespoons chopped jalapeno pepper -- optional and preferably fresh
1 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon white pepper
2-3/4 cup chicken broth
2 large fresh tomatoes -- pureed (or peeled and chopped) (optional)

**Since it is hard to find real new mexican chiles up here, you can substitute those with canned, and it still turns out OK. "La Preferida" brand sells them in 2 oz. cans, so you need 14-15 of them.

Can anyone tell me the secret to making good hash browns?

Cooking thread! Woo! I love to cook.

The only vegan recipe I know is for ridiculously simple portobello mushrooms.

Start with 3 or 4 large portobello caps. This next is an optional step, but I find it useful. Use a spoon to carefully scoop out the gills of the mushroom. I find it has a better flavor without them and holds the seasoning better.

For seasoning, just finely mince two cloves of garlic and stir into 1 part olive oil to 2 parts balsamic vinegar. Spoon this into the caps, gill-side up. Grill the same way on medium-hot coals or over medium-high heat in a grill pan on the stove until the mushrooms are fork-tender, usually about 8 minutes or so. Don't flip them!

Good hash browns:

Par-boil two big starchy un-peeled potatoes (or four smaller golden ones) for three minutes and let them cool to room temperature out of the water. Once cool, peel them and coarse-grate them into a bowl. Chop a small onion or big shallot or two scallions or bunch of chives quite fine and mix with the grated potatoes. Liberally season with salt, black or white pepper and a little grated nutmeg if you have it.

Optional additions to this are grated apple, shredded cabbage, fresh mint or other herbs.

Heat a heavy skillet to frying temperature (high heat, not smoking hot) and pour a dab of olive oil or a knob of butter in the middle of the skillet, and roll it around to cover the bottom of the skillet. Return the skillet to the fire, and press a heap of the potato mixture into a coarse patty in the middle of the skillet. Let it brown well on one side, then flip it for a short spell on the other.

If you want to, you can grate some cheese on the top at the end.