Italian Beef
- 4-6 pounds round roast beef
- 1 pack zesty Italian Good Seasonings salad dressing
- 1 can beef consommé
- 1 package beef au zues
- Put in crockpot for 8 hrs. on low or 4 to 5 on high
- remove beef and shred
- return to crockpot
- serve on rolls
- top with cheese if desired
Submitted by Arlene "Shorty" Kearns
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Bacon Egg Breakfast Cups
- 4 eggs
- 4 slices turkey bacon
- shredded cheese
- cooking spray
- Preheat oven to 400 F. Spray muffin tin with pam spray.
- Halve the bacon in a cross placed in the mold
- Scramble eggs, add to each cup, top with cheese, sprinkle paprika.
- Spoon egg into the center of each mold. Add cheese. Bake for about 8 minutes or until egg is cooked to your liking. Serve while warm.
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Yuk, not in a million years! If you are what you eat that makes Gabe a loose nut!
Rocky Mountain Oysters
Recipe Type: Beef, Calf Testicles
- 2 pounds calf testicles*
- 2 cups beer
- 2 eggs, beaten
- 1 ½ cups all-purpose flour
- ¼ cup yellow cornmeal
- Salt and ground black pepper to taste
- Vegetable oil**
- 1 tablespoon hot pepper sauce
* Be sure to ask your butcher for calf testicles, not bull testicles. Calf testicles are the size of a walnut and are much more tender than the larger bull testicles.
** Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up and splattering) and to completely cover calf testicles while frying.
Preparation:
With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Either leave whole or slice each testicle into approximately 1/4- to 1/2-inch-thick ovals. Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours.
In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper.
Remove testicles from beer; drain and dredge thoroughly in the flour mixture. In a large, deep pot, heat oil to 375 degrees F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels.
Serve warm with your favorite hot pepper sauce.
Submitted by Gabe & Kathy
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FRIED RICE
- 3 cups cooked white rice (day old or leftover rice works best!)
- 3 tbs. sesame oil
- 1 cup frozen peas and carrots (thawed)
- 1 small onion, chopped
- 2 tsp. minced garlic
- 2 eggs, slightly beaten
- 1/4 cup soy sauce
- On medium high heat, heat the oil in a large skillet or wok.
- Add the peas/carrots mix, onion and garlic.
- Stir fry until tender.
- Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
- Now add the rice and soy sauce and blend all together well.
- Stir fry until thoroughly heated!
Try adding some diced ham, or green onion :) Yum!
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SMOKEY CORN & POTATO CHOWDER II
- 1 1/2 cups milk.
- 1 can(14 3/4 oz.) Cream Style Sweet Corn.
- 7 oz. Spam(diced).
- 1 can (14 1/2) oz.) Whole New Potatoes-drained and coarsely chopped.
- 1 can (15 1/4 oz.) Whole Kernel Sweet Corn-drained.
- 1 cup (4 oz.) shredded smoked cheddar cheese.
- Green onion slivers(optional).
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FAT BOYS MAN OH MANICOTTI
- 16 ounces ricotta cheese.
- 2 cups shredded mozzarella cheese.
- 1/2 cup cottage cheese.
- 2 eggs, beaten.
- 2 tbs grated Parmesan cheese.
- 1 tsp Italian seasonings.
- 1/2 tsp minced garlic.
- Salt and pepper.
- 1 package (about 8 ounces) uncooked manicotti shells.
- 1 jar (26 ounces) pasta sauce.
- 2 cups water.
- Combine ricotta cheese, mozzarella cheese, cottage cheese, eggs, Parmesan cheese, garlic, Italian seasoning, salt and pepper in a large bowl.
- Preheat oven to 375° F .
- Fill Manicotti shells with cheese mixture.
- Place in 13 x 9 baking dish.
- Brown beef in skillet, drain fat.
- Stir in pasta sauce and water.
- Pour over Manicotti shells.
- Cover with foil, bake for one hour or until sauce is thickened and shells are soft.
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SOUTHERN SWEET & SOUR BEEF
- 1 lb ground beef.
- 1 small onion chopped.
- 2 tsp minced fresh ginger.
- 1 package Asian style vegetables.
- 6 to 8 tbs bottled sweet and sour sauce.
- Hot cooked rice.
- Heat beef, onion and ginger 6 to 8 minutes in large skillet.
- Drain fat.
- Stir in frozen vegetables and sauce.
- Cover and cook 6 to 8 minutes or until vegetables are cooked through.
- Serve over rice
FAT BOYS BAKED MEATBALLS
- 1 lb ground beef.
- 1/4 cup seasoned bread crumbs.
- 1 egg.
- 2 tbs water.
- 1 tsp minced garlic.
- 1/2 tsp salt.
- 1/8 tsp pepper.
- 1 tbs hot sauce.
- 1 jar (14 1/2) ounces pasta sauce, heated.
- Cooked pasta or toasted Italian rolls.
- Heat oven to 400°F.
- Combine beef , bread crumbs, egg, water, garlic, hot sauce, salt and pepper in a large bowl.
- Shape into 12 - 2 inch meatballs.
- Bake for 17 to 19 minutes.
FAT BOYS PIZZA LOAF
- 1 envelope of onion soup mix.
- 1 1/2 lb hamburger.
- 1/2 lb ground sausage.
- 1 1/2 cup of breadcrumbs.
- 2 eggs.
- 1 small green pepper chopped.
- 1/4 cup water.
- 1 cup pasta or marinara sauce.
- 1 cup mozzarella cheese.
- 1 tbs Franks hot sauce.
- Preheat oven to 350 °F.
- In large combine all ingredients except 1/2 cup of sauce and 1/2 cup of cheese.
- In 9 x 13 inch baking dish and shape into a loaf.
- Top with remaining sauce.
- Bake uncovered for 50 minutes.
- Remove from stove and sprinkle remaining cheese on top.
- Bake for 10 more minutes.
- Let stand for 10 minutes.
FAT BOYS QUICK KRUNCHY MEXICAN PIZZA
- 1 lb ground beef.
- 1/2 cup chopped onions.
- 3/4 cup water.
- 1 package taco seasoning mix.
- 1 can re-fried beans, divided.
- 1 package(10)Tostada shells.
- 2 1/2 cups Mexican blend shredded cheese.
shredded lettuce, chopped tomatoes, black olives, sour cream, green onions chopper, salsa.
- Brown beef with onions, drain.
- Stir in water and taco seasonings, bring to a boil, reduce heat and cook until mixture has thickened.
- Spread 2 tbs of refried beans on each shell.
- Top with 1/4 cup meat sauce and 1/4 cup cheese.
- Broil for 1 to 2 minutes. Until cheese is melted.
Now your good to go!
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- 1 tablespoons extra-virgin olive oil
- 1 hot Italian sausages
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- Kosher salt
- Freshly ground black pepper
- 1/4 bunch fresh sage, leaves chopped
- 2 large corn muffins
- 2 large eggs
- 1/4 cup, chicken stock, plus more if needed
- Nonstick cooking spray
- Heat the oven to 350 degrees F.
- Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
- Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
- Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables.Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 1-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.
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