No announcement yet.

Favorite Recipes

  • Filter
  • Time
  • Show
Clear All
new posts

  • #61
    Originally posted by Siviak
    see why I think we should keep this one open? ... what about scallops... anyone? I just picked some up and realized... I have no clue how to cook them... 'cept for deep fried like a good hillbilly

    Get a frying pan. Put in 1/3 cup water, 1 pat of butter, 1 table spoon of garlic, and one of those mini bottles of cheap white wine (and I mean mini, the airline booze size ones you can get in 4 packs). heat till it boils then throw the scallops in. Keep the scallops moving around till they firm up (i usualy keep them in till I see one split). Serve with fettuchini and a alfredo or pesto sauce.

    I return whatever i wish . Its called FREEDOWM OF RANDOMNESS IN A HECK . CLUSTERED DEFEATED CORn FORUM . Welcome to me


    • #62
      Sounds like your scallops are still alive.


      • #63
        Okay although it has been awhile since the last post, seeing as how DC13 is fast approaching I thought someone may want to think about grilling some of these bad bads for the Toxic BBQ:

        "Brian's Belly Baked Beer Burgers" taken from

        2 lb of ground beef
        1/2 package of dry onion soup mix (Lipton Beefy Onion is arguably the best)
        1 garlic clove, crushed
        A couple of shots of A1 Sauce
        A quarter as much Tabasco sauce as A1
        A handful of grated parmesan cheese
        6 pack of beer with some body
        salt and pepper to taste

        Preheat your oven to 400 degrees. Combine the ground beef, A1 sauce, Tabasco sauce, garlic, dry onion soup mix, cheese, salt, pepper, and 1/4 cup of the beer. If you're going to use Coors Light here, you might as well piss in the bowl. You're better off adding a hearty beer like Samuel Adams, giving the whole burger a bit of distinction. Shape the beef into 5 patties.

        Bake 'em at 400 degrees until brown which should be about 10 minutes. Baste the burgers with the remaining open beer while you continue baking them for an additional 10-15 minutes, until they are well done. As I mentioned, you can also grill the burgers over medium heat.

        Serve them with the remaining 5 beers, alternating between taking a bite of the burger and a swig of the beer, punctuated with a resounding "Ahhhh."
        Instead of using an oven you can use a grill. I have done this many times and after more than one try found it best to cook on low to med. heat. If you have a charcoal grill make sure to cook these off to the side of the flame. Enjoy!!!
        "It is difficult not to wonder whether that combination of elements which produces a machine for labor does not create also a soul of sorts, a dull resentful metallic will, which can rebel at times". Pearl S. Buck


        • #64
          my thread lives!!!!

          thank you lil_freak, I'll have to give that one a shot.. sounds tastey!
          If I had a nickle for every time someone offered me ten cents to keep my two cents to myself... I would be a rich man.


          • #65
            Cool thread, props to the starter. Ive been a big fan of cooking since I was a little kid, and though I dont often share too many of my cooking secrets, but I figure since everyone was sharing a lot of cool main dishes, id share one of my favorite side dishes many people seem to like.

            Adrenaline's Roasted Red Potatoes

            5-6 Red Potatoes, Not Peeled
            1/2 cup extra virgin olive oil
            1 tbsp butter or margarine, melted
            Salt & Pepper
            A good garlic salt that's got some basil or parsley in it,
            I recommend lawry's, -or- 1 packet of Papa John's Special Seasonings is an awesome
            13x9 deep baking pan

            Preheat the oven to 425 degrees.
            leaving the potatoes unpeeled, quarter them and place them in the bottom
            of the pan, skin side up. mix a teaspoon of garlic salt or a packet of the papa john's special seasonings and the butter into the olive oil. pour the olive oil mixture over the potatoes in the pan, coating them evenly, until the bottom of the pan is covered with oil. if you have any extra left, set it aside. sprinkle a couple shakes of salt and pepper over each potato in the pan. Put them in the oven and let cook about 20 minutes, take em out and turn each potatoe over in the pan, pour whatever remaining olive oil mixture you have over the top of the potatoes, and a little from the bottom of the pan if you need to, then put back in for another 15-20 minutes. let stand 5 minutes and then serve with whatever you'd like ( I usually recommend baked chicken or grilled steak) or eat by themselves. They're pretty delicious. When done they should be just soft enough to easily cut through with a fork. You can even drizzle a little left over olive oil from the pan over them if you wish, which is also pretty tasty.
            .:. Adrenaline .:.


            • #66
              Sweet, thank you Adrenaline I now have a new side dish to cook with.

              I'll be trying this one out at home this weekend with h3adrush and GruffyD as taste tester.
              "It is difficult not to wonder whether that combination of elements which produces a machine for labor does not create also a soul of sorts, a dull resentful metallic will, which can rebel at times". Pearl S. Buck