Recipe Thread
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From: PA
RE: Recipe Thread
ORIGINAL: Hoosier1104
Dave's Insanity Sauce
Dave's Insanity Sauce
Unless you live in Texas, DO NOT use more than the smallest drop of Dave`s Insanity Sauce. It is highly suggested that you dip the very tip of a toothpick in the sauce and taste it to gauge how flaming hot this crap really is... From a scale of 1 to 10 in hotness...this is 11+
My neighbor came over for chili one night. I gave him the same warning and he just sat there and laughed at me. He let this whole glop land into his chili. After 2 bites, he was sweating and tearing up.
Another warning WASH your hands after handling the bottle. You do not want to accidentally place your fingers near your eyes or handle your pecker without washing your hands in between the bottle handling and pecker handling.
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From: PA
RE: Recipe Thread
ORIGINAL: TK954RR
Ok im going to add one here also, maybe it will save you guys some $ ordering chinese takeout all the time. This is szechwan style chicken (similar to general tso*s) (2nd note, this is spicy, very)
Ok im going to add one here also, maybe it will save you guys some $ ordering chinese takeout all the time. This is szechwan style chicken (similar to general tso*s) (2nd note, this is spicy, very)
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From: Orlando, FL
RE: Recipe Thread
Here is the warning that is actually on the bottle: WARNING: "Use this product one drop at a time. Keep away from eyes, pets and children. Not for people with heart or repiratory problems."
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From: PA
RE: Recipe Thread
Boil up some spaghetti as you normally would.
While that is boiling, put some oil in a frying pan with diced or thinly sliced garlic. On medium heat, cook up the garlic until the garlic is light blonde color. If you like it spice, add some hot pepper seeds while cooking up the garlic.
When you drain the water from the spaghetti, make sure you catch a half a cup of the water. Poor the water into the frying pan then dump the spaghetti in. Flip the spaghetti. Add Salt & Pepper (I use fine sea salt and freshly crushed peppercorn). This is typically served without cheese (but it is still good with it).
If you want a slight twist to it, cook up some hot sausage in the oven. When cooked, cut down the sausage and toss in the frying pan to darken some edges and toss in with the spaghetti.
While that is boiling, put some oil in a frying pan with diced or thinly sliced garlic. On medium heat, cook up the garlic until the garlic is light blonde color. If you like it spice, add some hot pepper seeds while cooking up the garlic.
When you drain the water from the spaghetti, make sure you catch a half a cup of the water. Poor the water into the frying pan then dump the spaghetti in. Flip the spaghetti. Add Salt & Pepper (I use fine sea salt and freshly crushed peppercorn). This is typically served without cheese (but it is still good with it).
If you want a slight twist to it, cook up some hot sausage in the oven. When cooked, cut down the sausage and toss in the frying pan to darken some edges and toss in with the spaghetti.
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RE: Recipe Thread
Grilled (or broiled) scallops with bacon:
1 pound sea scallops (make sure they're "dry" scallops-meaning they're not frozen with a chemical solution added)
1/8 cup olive oil
Freshly squeezed juice of one small lemon
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
5 slices bacon
If using wooden skewers, place them in water to soak. Combine the scallops, olive oil, lemon juice, oregano, salt, and pepper in a large bowl or plastic bag (bag is best...then put filled bag in bowl). Marinate in the refrigerator for 30 minutes. While the scallops are marinating, cut each slice of bacon into three pieces, then blanch the bacon by boiling water to parcook it for three minutes. Drain the bacon well and set aside. Wrap a piece of bacon around each scallop and place on the soaked skewers or metal skewers, reserving the marinade. Pierce the skewer through the side of the scallop through the bacon wrap so that there isn't much (or no) bacon "flaps." Grill over medium heat (or broil in oven), turning and basting frequently with the marinade until golden brown and the scallops are cooked through.
....mmmmmm bacon.
...see a pattern developing?
1 pound sea scallops (make sure they're "dry" scallops-meaning they're not frozen with a chemical solution added)
1/8 cup olive oil
Freshly squeezed juice of one small lemon
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
5 slices bacon
If using wooden skewers, place them in water to soak. Combine the scallops, olive oil, lemon juice, oregano, salt, and pepper in a large bowl or plastic bag (bag is best...then put filled bag in bowl). Marinate in the refrigerator for 30 minutes. While the scallops are marinating, cut each slice of bacon into three pieces, then blanch the bacon by boiling water to parcook it for three minutes. Drain the bacon well and set aside. Wrap a piece of bacon around each scallop and place on the soaked skewers or metal skewers, reserving the marinade. Pierce the skewer through the side of the scallop through the bacon wrap so that there isn't much (or no) bacon "flaps." Grill over medium heat (or broil in oven), turning and basting frequently with the marinade until golden brown and the scallops are cooked through.
....mmmmmm bacon.
...see a pattern developing?
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RE: Recipe Thread
Nuther one...
Bacon fried Rice:
INGREDIENTS[/align] [ul][*]1-2 eggs[*]2-4 slices of bacon...thick cut is best[*]2 cups of white rice, (leftover)...if you don't know how to cook rice, kill yourself (or click here)[*]soy sauce to taste (if desired)... a pinch of salt if not
[/ul] [/align] INSTRUCTIONS[/align] [ol]Cut the slices of bacon into bite-size chunks.Whisk the egg in a bowl.Heat the wok or a heavy skillet until the water has evaporated off the surface. This takes one to two minutes.Fry the bacon in the wok until approximately two teaspoons of oil has appeared.Remove the bacon.Pour in the whisked egg and stir until scrambled.Add the rice. Crush the rice down against the wok until the clumps are separated. Stir and mix the egg into the rice. This takes 5 to 10 minutes.Add the bacon back and mix for a minute or two.Turn off the heat and add the soy sauce or salt. Mix thoroughly and serve.[/ol]
Bacon fried Rice:
INGREDIENTS[/align] [ul][*]1-2 eggs[*]2-4 slices of bacon...thick cut is best[*]2 cups of white rice, (leftover)...if you don't know how to cook rice, kill yourself (or click here)[*]soy sauce to taste (if desired)... a pinch of salt if not
[/ul] [/align] INSTRUCTIONS[/align] [ol]Cut the slices of bacon into bite-size chunks.Whisk the egg in a bowl.Heat the wok or a heavy skillet until the water has evaporated off the surface. This takes one to two minutes.Fry the bacon in the wok until approximately two teaspoons of oil has appeared.Remove the bacon.Pour in the whisked egg and stir until scrambled.Add the rice. Crush the rice down against the wok until the clumps are separated. Stir and mix the egg into the rice. This takes 5 to 10 minutes.Add the bacon back and mix for a minute or two.Turn off the heat and add the soy sauce or salt. Mix thoroughly and serve.[/ol]
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RE: Recipe Thread
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RE: Recipe Thread
Not bad, not bad...I'm not gonna post up in here because, well...I WILL CRUSH YOU! Same reason they don't let pros play in the Olympics....
Ahh, what the hell, here's oneI do at home.
Black Forest Ham & Prosciutto "Cheesesteak" w/ Pepper Confit and Gorgonzola
4oz Black Forest Ham, sliced thin
4oz Prosciutto, sliced thin
Assorted peppers, your choice (try to get a mix of at least 5 varieties)
2oz crumbled Gorgonzola cheese
1lb butter (awww, hell yeah!)
Mayo
Sub roll
Melt butter in medium saucepan, split, de-seed, and remove ribs from peppers. Julienne (cut into strips) and place in butter with a lid...bring to a simmer and cook for 30-45 minutes. This is called "confit", it means "poached in fat".
While the peppers are getting their confit on, slice the ham and prosciutto into pieces about 2" long by 1/2" wide.
Drain peppers, saving the butter. This will give you an AWESOME pepper-infused butter to cook with, smear on corn, pack in your butthole, whatever freaky **** you do with butter. You keep it refrigerated, it'll last about a month.
Get a saute pan hot, smear a littlepepper butter on the sub roll and place it open side down into pan to briefly toast. Remove,add the peppers, ham, and prosciutto and saute until hot, stirring occasionally...won't take but like 3-4 minutes. Sprinkle the gorgonzola into the peppers/meat, fold once or twice to distribute teh cheese, remove from heat and let sit a minute to melt. While waiting on the melt, smear some mayo on the roll. Put meat in roll, put sandwich in mouth, chew, swallow. In 4 hours begin farting.Your farts will smell like peppers and bleu cheese...you're welcome.
Ahh, what the hell, here's oneI do at home.
Black Forest Ham & Prosciutto "Cheesesteak" w/ Pepper Confit and Gorgonzola
4oz Black Forest Ham, sliced thin
4oz Prosciutto, sliced thin
Assorted peppers, your choice (try to get a mix of at least 5 varieties)
2oz crumbled Gorgonzola cheese
1lb butter (awww, hell yeah!)
Mayo
Sub roll
Melt butter in medium saucepan, split, de-seed, and remove ribs from peppers. Julienne (cut into strips) and place in butter with a lid...bring to a simmer and cook for 30-45 minutes. This is called "confit", it means "poached in fat".
While the peppers are getting their confit on, slice the ham and prosciutto into pieces about 2" long by 1/2" wide.
Drain peppers, saving the butter. This will give you an AWESOME pepper-infused butter to cook with, smear on corn, pack in your butthole, whatever freaky **** you do with butter. You keep it refrigerated, it'll last about a month.
Get a saute pan hot, smear a littlepepper butter on the sub roll and place it open side down into pan to briefly toast. Remove,add the peppers, ham, and prosciutto and saute until hot, stirring occasionally...won't take but like 3-4 minutes. Sprinkle the gorgonzola into the peppers/meat, fold once or twice to distribute teh cheese, remove from heat and let sit a minute to melt. While waiting on the melt, smear some mayo on the roll. Put meat in roll, put sandwich in mouth, chew, swallow. In 4 hours begin farting.Your farts will smell like peppers and bleu cheese...you're welcome.
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RE: Recipe Thread
[sm=hail.gif]
...but please elaborate about the peppers. Are we talking mostly bell peppers, mostly spicy chili peppers, or (i'm guessing) a mixture of both?
oh, here's an old thread with more recipe/ideas:
https://cbrforum.com/m_415550/mpage_3/key_/tm.htm
...but please elaborate about the peppers. Are we talking mostly bell peppers, mostly spicy chili peppers, or (i'm guessing) a mixture of both?
oh, here's an old thread with more recipe/ideas:
https://cbrforum.com/m_415550/mpage_3/key_/tm.htm
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RE: Recipe Thread
So I've had these for a while. It's called Top Secret Recipes.
As seen here: http://www.amazon.com/Top-Secret-Res...226&sr=8-2
I've got 2 files for you to download. They are .pdf files, so make sure you have adobe reader.
They are Editions 1 and 2.
1:
http://rapidshare.com/files/16633500...er_Edition.pdf
2:
http://rapidshare.com/files/16633611..._Recipes_2.pdf
My favorite is the Outback Steakhouse Walkabout soup.
Enjoy
As seen here: http://www.amazon.com/Top-Secret-Res...226&sr=8-2
I've got 2 files for you to download. They are .pdf files, so make sure you have adobe reader.
They are Editions 1 and 2.
1:
http://rapidshare.com/files/16633500...er_Edition.pdf
2:
http://rapidshare.com/files/16633611..._Recipes_2.pdf
My favorite is the Outback Steakhouse Walkabout soup.
Enjoy
