Missed this...very nice !

Must be a heckuva recipe for a pot that size....hey, wait, I have a pot that size.....

What the hell are carrots doing in that?

Shrimp scampi linguini with fresh garlic, shallots, and parsley.

Could be cockles. Used to pick lots of them from my beach, along with clams.

Cheesy chicken rice brocolli casserole.

next time try the tator tots instead with a crockpot for 4 hrs..... oh ya

Recipe, or link to it?

2 cups basmati, 1/2 cup milk, 1/2 onion, pepper to taste, lb of broccoli, lb of velveeta, 2 - 10 oz cans of chicken, 1/4 cup butter, 1 can cream of mushroom, 1 can cream of chicken.


Cut up onion. Cut cheese and butter into small pieces... cook rice... dump everything into a bowl and mix well.

Put in casserole dish or pan, bake @ 375 for 30 mins....

mix halfway through...

That looks Damn good. I like a good broccoli Cheese Casserole, the Rice is a twist i haven't had.

Low carb stuffed peppers (no rice like most recipes. Just meat, and veggies.)

Hamburger beef stroganoff

Looks like shit, tastes amazing.



1 lb lean beef 93/7

1lb egg noodle

8 ounce cream cheese

8 ounce sour cream

can o mushrooms (8oz?)

Au Jus gravy packet (doesn't thicken)

2 can fat free cream of mushroom soup

Fresh ground pepper

Brown beef, cook noodles for 8-10 minutes...

Mix cream cheese in with beef until melted, then mix everything else together.

Easy 20 min. meal.

Tri-tip steak cooked sous-vide to medium-rare and seared in beef fat with a seared foie-gras hat served on a bed of food that food eats.

Got a killer deal on some mushrooms this past weekend. Making some mushroom stock for the freezer.

Cook? ehh.. Not reealllly.. but made

What I call 'blender salsa'... Takes about 10 mins to make...

Dump the ingredients into the blender, in the order given....

• 28 oz can of either canned tomatoes or Rotel.
• 2 Whole shallot or 1/2 a white or yellow onion (not red), chopped.
• 1 cup (good handful) or fresh cilantro, finely chopped
• 3 cloves garlic, well minced
• 3 jalapenos, minced, to taste
• 2 serrano peppers, minced, to taste
• 1 Anaheim pepper, minced
• dash of sugar, ~1TBSP
• dash of cumin, ~1/2tsp
• salt, to taste
  

Blend on low speed until mixed thoroughly, If you prefer more chunky salsa, blend less. If you prefer restaurant style salsa, blend more....

If you're going for the thicker style salsa, you can also chop the veggies instead of mince them... The blender will take care of cutting them down to size...

You can also add more/other peppers to increase heat.....

Again, takes like 10 minutes, and makes a LOT of salsa...

You can eat it immediately, but it's better after being in the fridge overnight as the flavors marry.. Give it a good stir and be prepared for deliciousness..

I smoked a couple Beef Tri-Tips earlier today for my daughter, she really likes them. I didn't have any on hand for myself after that so i have a couple Smoking right now for me.

They are sooooo easy to do. Being only 2-3 lbs each, they smoke fast. Slice it thin and enjoy with a Honey Mustard, especially good paired with the Hawaiian Sweet rolls as a Slider.

I prefer mine Cold, YMMV though.