vivalaultra 0 Report post Posted May 10, 2006 Yeah...anybody have any good recipies to share? Share this post Link to post Share on other sites
MarvinisaLunatic 0 Report post Posted May 10, 2006 Anything specific? Share this post Link to post Share on other sites
NoCalMike 0 Report post Posted May 10, 2006 If you like Stuffed Mushrooms..... Buy however many you want. The Big Portabello Mushrooms De-Stem and cut out the middle so they are basically empty cups. Now get: Green Onion, Italian Sausage(how spicy is up to you), Spinach(fresh is best), Sun-Dried Tomatoes Garlic Parpika chilli powder black pepper salt (amounts are really to your tasting) Parmesean Cheese Mozzarella Cheese Also, some people like to blend up the mushroom stems and insides to use as part of the inside of the stuff mushroom(I don't) Anyways...first cook the sausage in a pan until brown, cook the spinach until it is wilted....put them off to the side for now. Take your empty Mushroom tops, coat them with some veggie oil or olive oil...if you have a paint brush it makes it easy. Take all your ingredients and stuff them into the empty mushroom heads. Top with Parmesean Cheese and Paprika Bake at 350 for about 20 mins..... Now for the most important part that turns this from **** to ***** After they Shrooms are baked, set the oven to broil....now top each mushroom with a generous amount of mozzarella cheese...and broil them shrooms until the cheese melts and gets some brown spots...... Let sit about 5 mins...serve...ENJOY!!! Great Stuff. Share this post Link to post Share on other sites
vivalaultra 0 Report post Posted May 10, 2006 I've never tried stuffed mushrooms. I do, however, love some stuffed bell peppers. Share this post Link to post Share on other sites
Dangerous A 0 Report post Posted May 10, 2006 NoCalMike, Ced, and Darthtiki can attest to this marinade being the bomb since I busted this out at NoCal's WM BBQ... Korean Honey BBQ marinade 1/2 cup soy sauce 1/4 cup honey green onions, chopped 2 tb sesame oil 1 tb grated ginger root 1/4 tsp garlic powder Double up on the ingredients if you decide to do a whole package of chicken breasts. Marinade overnight. Enjoy. Share this post Link to post Share on other sites
Ace309 0 Report post Posted May 10, 2006 I'm a big fan of doing a tequila-lime marinade for flank steak or chicken and then grilling it up. Basically, all you need to do is go about 3 parts tequila to one part Rose's sweetened lime juice, add spices to taste (cumin and cayenne are the base flavors), and then let everything sit for a while. Makes killer fajitas, too. Share this post Link to post Share on other sites
Man Who Sold The World 0 Report post Posted May 12, 2006 A recipe? Hm, haven't cooked in awhile. How about a quick snack? Go to Wing Street, buy large fries. Go home. Pour Feta Cheese over fries. Cum. Share this post Link to post Share on other sites
NoCalMike 0 Report post Posted May 13, 2006 I also recommend Flank Steak for anyone wanting a good priced piece of meat. You always get a lot for what you pay for, and because it is long, and is about a medium thickness, it is easy to cook, and PERFECT for overnight marinating. It is becoming a lot more known now, but I still think Flank Steak is the hidden gem of the meat section. Share this post Link to post Share on other sites
NoCalMike 0 Report post Posted May 13, 2006 OOPS DOUBLE POST. Share this post Link to post Share on other sites
Darthtiki 0 Report post Posted May 13, 2006 The Playa from the Himalaya Molded Curry Dip 2 (8 oz) bricks or 1 (16 oz) container of Cream Cheese 1/2 can Peanuts chopped fine 1/2 jar Real Bacon Bits (I recommend Hormel) 1/2 cup Onions diced 1 small box Raisins 3 tablespoons Sour Cream 3 teaspoons Curry Powder 1 jar Major Grey's Mango Chutney 1/2 to 3/4 cup Coconut chopped fresh parsley to garnish Combine cream cheese, peanuts, bacon bits, onions, raisins, sour cream and curry powder. Mix well. Pour into a jello mold or tupperware. Refrigerate for several hours (preferably overnight). Unmold onto serving tray and pour chutney over molded dip. Sprinkle with coconut and parsley to garnish. Serve with Table Water Crackers. I brought this to NoCal's WM BBQ and it was wiped out before the Main Event Share this post Link to post Share on other sites
kkktookmybabyaway 0 Report post Posted May 13, 2006 NoCalMike, Ced, and Darthtiki can attest to this marinade being the bomb since I busted this out at NoCal's WM BBQ... What sort of commie clique is this? Share this post Link to post Share on other sites
NoCalMike 0 Report post Posted May 15, 2006 NoCalMike, Ced, and Darthtiki can attest to this marinade being the bomb since I busted this out at NoCal's WM BBQ... What sort of commie clique is this? The kind that would make the guys at the Pit want to have access to nuclear weapons....lol. Share this post Link to post Share on other sites
NoCalMike 0 Report post Posted May 15, 2006 The Playa from the Himalaya Molded Curry Dip 2 (8 oz) bricks or 1 (16 oz) container of Cream Cheese 1/2 can Peanuts chopped fine 1/2 jar Real Bacon Bits (I recommend Hormel) 1/2 cup Onions diced 1 small box Raisins 3 tablespoons Sour Cream 3 teaspoons Curry Powder 1 jar Major Grey's Mango Chutney 1/2 to 3/4 cup Coconut chopped fresh parsley to garnish Combine cream cheese, peanuts, bacon bits, onions, raisins, sour cream and curry powder. Mix well. Pour into a jello mold or tupperware. Refrigerate for several hours (preferably overnight). Unmold onto serving tray and pour chutney over molded dip. Sprinkle with coconut and parsley to garnish. Serve with Table Water Crackers. I brought this to NoCal's WM BBQ and it was wiped out before the Main Event Although I HATE raisins, I was able to work my crackers around them, and this dip turned out to be the bomb. Share this post Link to post Share on other sites
Dangerous A 0 Report post Posted May 15, 2006 For the record, I am not a commie. Share this post Link to post Share on other sites
Darthtiki 0 Report post Posted May 15, 2006 What DA said Share this post Link to post Share on other sites
