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Old 03-28-2009, 09:53 PM
LazyBear's Avatar
LazyBear LazyBear is offline
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Join Date: Mar 2006
Location: In my den
Posts: 10,517

I'm going to try this soon!

you may never eat store-bought breakfast sausage again.

Breakfast sausage
2 lbs of ground pork
1 tablespoon of sage
2 teaspoons of marjoram
2 teaspoons of thyme
1 teaspoon of brown sugar
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of cayenne pepper
2 teaspoons of red pepper flakes

1. Mix all ingredients together.
2. Form into patties and fry six minutes on each side.
Keeps in the refrigerator for a week.
Note: The spice measurements are not an exact science.
You may want to pinch off a little bit and fry it up to see if you like the flavor, then adjust if needed.
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Old 10-21-2009, 01:24 PM
bratattack bratattack is offline
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Join Date: May 2007
Posts: 44
Default rice strogonoff

rice strogonoff

1 can of cream of chicken soup
1 can of milk (from the cream soup can)
1/2 lb of stir fry type meat ( I use a really thin meat that you need to cut up not sure exactly what its called)
spices ( I use garlic salt and pepper)

tenderize your meat and coat in flour and cut into little squares
put meat in melted butter in medium size pan on med heat until halfway cooked
seperate pot make rice
add soup milk and spices to meat and simmer until meat is done (usually about 15 min) serve over rice

sorry if its hard to understand Ive never listed a recipe from my head
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Old 02-09-2010, 03:21 PM
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LazyBear LazyBear is offline
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Join Date: Mar 2006
Location: In my den
Posts: 10,517

Broccoli Chicken Bake

print recipe

1 - bag (14 oz.) frozen broccoli florets

1 - can (10 3/4 oz.) cream of mushroom soup

1 - package (6 oz.) stuffing mix for chicken

1 - cup shredded Cheddar cheese, divided

1/2 - cup water

4 - boneless, skinless chicken breast halves (1 to 1 1/4 lbs.)

1/2 - teaspoon seasoned salt

1/8 - teaspoon pepper

PREHEAT oven to 425F. Line a 13x9x2-inch baking pan with Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food.

MIX broccoli, soup, stuffing mix, 1/2 cup cheese and water together in a large bowl until well blended. Spread evenly in foil-lined pan.

TOP with chicken. Sprinkle with seasoned salt and pepper.

BAKE 40 to 45 minutes or until chicken reaches 170F and juices run clear. Top with remaining 1/2 cup cheese. Cover with a sheet of non-stick foil; let stand until cheese melts.
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Old 02-19-2010, 08:51 PM
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LazyBear LazyBear is offline
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Join Date: Mar 2006
Location: In my den
Posts: 10,517

Easy Corned Beef

1 pkg Kroger Corned Beef Brisket (which includes pickling spice packet)
3-4 cans Swanson Chicken Broth - I used the kind with garlic in it

preheat: 5 Quart crock pot set to HIGH - line with Reynold's Crock Pot liner
add in:
corned beef - including liquids from bag and seasoning packet
3 cans of boiling broth

Cook on HIGH for 4 hours.
Cook on LOWEST setting for 8-10 hours, or until a fork can flake off the meat chunks.
I started the cooking process late in the evening yesterday and let it cook on low for 10 hours overnight. It was ready to eat at 10am today, but I chose to dump off the liquids and strain them for later. I cooled the meat in a separate container, in order to firm it up, to make slicing it easier for Ruben Sandwiches.

I'll save the broth for Sunday and use leftover meat for Corned Beef, Cabbage, Potato and Carrot stew- using my crockpot again.
Add the cooked corned beef towards the end (since it just needs to be heated up right before serving) or use it as a garnish to top off the stew in each bowl.
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