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LOCKED and LOADED A little something for everyone!

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  #11  
Old 04-29-2013, 08:43 PM
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One I stumbled upon dinking around that turned out fantastic is a crock pot meal.
1 pork tenderloin
Red taters quartered enough to feed everyone
Half a wala wala onion sliced up and mixed with spuds
Season the tenderloin with normal spices and add a half cup of brown sugar o. Top of it. Half the water you usually put in the bottom and use dr pepper for the other half. Put on low for 6 hours and enjoy. Simple but tasty.
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Old 04-29-2013, 08:44 PM
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I love Reuben's with home made sauerkraut on marble rye bread. Father-in-law makes some horseradish that is like Chinese Mustard, burns both ways!!!!
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Old 04-29-2013, 08:45 PM
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Here are some recipes for the single guys. Try some of them, they are good to impress a girl for a date.

Grilled Cajun Chicken/pheasant Fettuccine Alfredo
1 pkg of Fettuccine Pasta
1 1/2lb chicken tenderloin cutlets or pheasant
Cajun Seasoning
1 Cup evaporated skimmed milk
1/2 cup nonfat sour cream
1 cup grated Permesan cheese +additional for serving
2 tablespoons butter
freshly ground pepper to taste.

To save cash on seasoning I usually ask the meat department at any grocery store for a container of their cajun seasoning they have. HyVee used to charge me $1 for what could have been 7-8 and it will last awhile.

Cook the past: Pour water in a pot lightly salted and cover, bring to boil to high heat. Add fettuccine, stir to separate the stands and cook according to directions on the package until just Al Dente, drain well in a colander rinsing with cold water and return to pot.

While waiting for the pasta to cook, heavily season or roll the chicken cutlets in the cajun spices and grill until done. Immediately slice the chicken/pheasant with a sharpened knife before it cools from the grill. Set aside (I use a George Foreman Grill for this)

In a large sauce pan add the evaporated milk, butter, parmesan and sour cream over med/high heat stirring constantly with wire whisp to keep from burning. Stir until butter has melted and the sauce has thickened slightly. (if not thick enough to your liking just keep it on a little longer, just remember it will thicken more as it cools also.

Plate the pasta, add amount of chicken/pheasant to your liking and then add the sauce and top with fresh ground pepper (not canned pepper). Fresh ground pepper gives a unique flavor and balances out the sour of the sour cream.

Hope you like it's one of my families favorites. Serves 2.

Polynesian Chicken
1 (3lb) roasted or barbecued whole chicken
1 can (15oz) sweet potatoes
1 1/2 cups peeled and cored fresh pineapple slices or 1 can (16oz) sliced pineapple rings packed in juice.
1/4 cup fresh lemon juice
3/4 cup apricot preserves
2 tablespoons lite soy sauce.

1. Preheat oven to 425F. Line a large rimmed baking sheet or shallow roasting pan with aluminum foil. Generously coat with nonstick cooking spray.

2. Cut the chicken into pieces and place them on the baking sheet. Drain the sweet potatoes. Arrange them and the fresh pinapple slices in one layer around the chicken on the baking sheet.

3. Squeeze 1/4 cup fresh lemon juice into a small bowl. add the apricot preserves and soy sauce and stir to combine. spoon the glaze over the chicken, sweet potatoes, and pineapple. Bake for 10-12 minutes, until the chicken is heated through. When you serve drizzle with the juices from the pan.


Roasted Pork Medallions with Balsamic-honey glaze

1 Tablespoon Fresh Rosemary
1 3/4-2lbs Pork Tenderloin
4 cloves Garlic
1/2 cup Balsamic Vinegar
3 tablespoons Honey
2 tablespoons Olive Oil
1 tablespoon Dijon Mustard
Salt & Pepper to taste
Canola oil

1. Preheat oven 350F

2. Make the glaze: Finely chop the garlic. Chop enough fresh rosemary to measure 1 tablespoon. Place both in a small bowl. Add the vinegar, honey, olive oil, mustard and salt and pepper and stir to combine.

3. For the Pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 minute, until lightly browned. Transfer the slices in one layer to a shallow baking dish.

4. Pour the glaze over the slices and turn them to coat.

5. Roast for 8 to 10 minutes, until cooked medium-rare. Remove from the oven and keep warm, loosely covered.

Serve: Place the pork medallions on a platter and spoon the balsamic honey glaze over them. Garnish the platter with Rosemary sprigs if desired.


RedHot Buffalo Chicken dip
I stole this from Franks Hot Sauce on their website and tweaked it a bit.

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce

1/2 cup shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

Shread the chicken with a couple forks an add to cooking or crock pot, add hot sauce and mix with chicken. Add cheese and salad dressing last. Heat, stir often until cheese is melted. Use chips of choice for dipping.
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Old 04-29-2013, 09:34 PM
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Just got done making making this quick little dinner.

Half lb of wagu/Colby beef
Chopped up asparagass
Whole wheat pasta
And the rest of the ingredients you see in the pictures .

Cook it how you want, but the asparagass I cooked for only 2 minutes to keep nutrients and a little bit of a crunch.

BEST. PASTA. EVER. the Colby beef really dominated the flavor and amplified everything else. The fats in the meat were superb.
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Old 04-29-2013, 10:04 PM
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there is a good pic i found that pretty much sums it all up.

You like ruebens? try a rachel...same thing but with smoked turkey. Want to take a reuben to the next level? Pick up a pre made pizza crust or thing flat breads for sammiches....put thousand island on it like pizza sauce, tear apart some thin sliced corn beef and spread it on. Top with shredded swiss and pop it in the oven....This is an even better recipe on homemade na'an bread.

The more stuff you make from scratch, the more you learn how to season, and what flavors suit you. Food is simple, baking is complicated as hell. There are too many rules to baking and measurements have to be perfect.

One of the greatest things that comes out of my kitchen is my spaghetti from scratch. Left overs are awesome. You can make baked spaghetti, roll up small amounts of leftovers in crescent rolls, you can make turnovers with the pillsbury biscuits, spaghetti pizza, fried sketti nuggets or a spaghetti hoagie....my kinda comfort food.
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Old 04-29-2013, 10:35 PM
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cold goulash with some salad dressing even good on bread
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Old 05-07-2013, 11:44 AM
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Here's one for the kiddos

picked this one of pinterest awhile back....great with velveeta and corn

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Old 05-07-2013, 12:37 PM
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2 pounds hamburger.
Brown in skillet.
Add water and taco seasoning. Simmer till water evaporates.

meanwhile
Take a Large can of refried beans.
can of pace picante sauce (I like the spicy).
Mix both till the refried beens are just starting to get runny.

Spread out in a 8 x 13 cake pan.
Spread the finished seasoned hamburger over it.
Spread some habanero jack cheese and sharp chedder over the top.

Pop it in the oven at 400 till the cheese is good and melted and the beens are bubbly.

Scoop out how ever much you want on a plate.
Add
sour cream
tomatoes
chives
black olives
and some diced up lettuce
(you can add anything you like)

Mix the whole thing up into this gooey kind of mess.
Eat with nachos
No silverware required.

Feeds a small army also.
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  #19  
Old 05-07-2013, 12:57 PM
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Duuuude I made those jalepeno poppers last night they're pretty dang good!
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