Food. I love it. Especially good food

[Mule 11]

My sister can make spam taste like a fine meal. I do ok and can cook a bit as I come from a somewhat culinary family. Can we maybe post recipes that are good butt not worthy of greatness?
I would like to start with one basic recipe and it is good not great. I’ll pick from the multitude.
Zuchinni, onion, sauteed in olive’s oil or fat substitute of your choice. Mix eggs, Parmesan, mozzarella, and salt and pepper in a bowl. When sauteed add eggs and flip. Buon appetito. Adjust as needed. Oh yeah I almost forgot. If I have to tell you to cut up the veggies? Don’t bother.

[BUGEYE]

Mix 4 eggs and enough plain flour to roll out thin and cut into narrow strips with a pizza cutter, then let sit to dry a little.
In the meantime, stew a hen or small pork roast to get some rich broth.
To this rich broth add enough bullion to make the salt content right and then add two sticks of butter.
Bring to a boil and slowly drop in your strips and let'em boil for about 10 minutes.

Prepare to fight over the last noodle in the pot.       Store bought noodles don't work as well.

[Mule 11]

I’ll be giving that a try. I always have frozen broth. Waste not .... ... Bug. No milk at all in the egg?

[Bob Riebe]

When I make dumplings similar to Bugs, I do add milk and depending on what is on hand spices such as powdered broth or seasoned salt, and often , as I am putting this into soup make with boiled beef, pork or chicken, some of the broth from the cooked meat.
Now I make mine as a thick slurry than I drop in by the spoonful.

Bugs has made me hungry and it is a bit nippy up here now so some soup and dumplings sounds real, real good!

[Dee]

I threw a meal together for the kids about 40 years ago when I was single.

1 1/2 lbs hamburger meat, 1 can of whole kernel corn (drained first), 1 can of ranch style beans, 1 package of taco seasoning. Stir it all together and cook till the hamburger is done.
Sprinkle it with parmesan cheese on your plate.
We still cook it nowadays. The grandkids love it.

[BUGEYE]

I’ll be giving that a try. I always have frozen broth. Waste not .... ... Bug. No milk at all in the egg?

Nope no milk.    It's a tough dough and hard to roll out thin.     I tear off small balls of dough and roll out on a cutting board.
It takes some work and time but well worth the effort.
When you cut a ball, lay the strips on a lightly floured plate, and scatter a little flour on top of them.
When all are cut let them lay and dry a while before cooking.

[wtxbadger]

Started making oven baked chicken fajita meat a couple of years back and the boss lady and I enjoy it.

Start off with a package of boneless skinless chicken thighs, a red onion and red, green and yellow bell peppers. Cut the chicken thighs into strips, same for the bell peppers and onion, layer it with the chicken on the bottom followed by the onion and then the bell peppers in a deep casserole dish. Cook it at 350 for an hour and half and then serve it up. I don't use salt or any other seasonings, just the natural flavoring of the peppers and onion.

[BUGEYE]

Started making oven baked chicken fajita meat a couple of years back and the boss lady and I enjoy it.

Start off with a package of boneless skinless chicken thighs, a red onion and red, green and yellow bell peppers. Cut the chicken thighs into strips, same for the bell peppers and onion, layer it with the chicken on the bottom followed by the onion and then the bell peppers in a deep casserole dish. Cook it at 350 for an hour and half and then serve it up. I don't use salt or any other seasonings, just the natural flavoring of the peppers and onion.

We order Fajitas quite often at our favorite Tex Mex.
Those 3 ingredients just seem to go together.

[Mule 11]

Started making oven baked chicken fajita meat a couple of years back and the boss lady and I enjoy it.

Start off with a package of boneless skinless chicken thighs, a red onion and red, green and yellow bell peppers. Cut the chicken thighs into strips, same for the bell peppers and onion, layer it with the chicken on the bottom followed by the onion and then the bell peppers in a deep casserole dish. Cook it at 350 for an hour and half and then serve it up. I don't use salt or any other seasonings, just the natural flavoring of the peppers and onion.

Do you use flour tortillas or burrito wraps? And is there really a difference?

[wtxbadger]

We use flour tortillas, not sure what the difference between them and a burrito wrap. Next time I'm at the grocery store I see if I can find some to compare with.

[Ranger99]

We use flour tortillas, not sure what the difference between them and a burrito wrap. Next time I'm at the grocery store I see if I can find some to compare with.

Not many grocery stores here to choose from
other than the mex stores.
One of the few advantages is the piles of dirt
cheap tortillas to choose from. Most of them
only have spanish language labeling, so I
wouldn't know if any of them have the word
wrap on them or not. Pretty much just
the choice of corn and flour,  flour taking
a distant second among the local border
jumpers/customers.  A good many
tortillerias very close where you can get
a batch hot from the mamacita's kitchen

[Mule 11]

Made 5 skinless, boneless chicken thighs. Whole thighs should work as well. Heated olive oil in skillet, rolled thighs in flour quick fry so as not to cook inside. Squeezed 1 lemon over top, salt and pepper in the oven at 200 for 3 hrs removed up to 350 back in for 20 mins. Could add white wine when adding lemon juice butt was out. Best part is minimal prep. Fast and easy.

[Lloyd Smale]

now put the skin back on them and id gladly come for supper. Now my favorite chick. Split a whole one open and lay it down in the air fryer with lots of seasoned salt and garlic powder on it and a bit of parika. Roast it till the skin is nice and crispy.

Made 5 skinless, boneless chicken thighs. Whole thighs should work as well. Heated olive oil in skillet, rolled thighs in flour quick fry so as not to cook inside. Squeezed 1 lemon over top, salt and pepper in the oven at 200 for 3 hrs removed up to 350 back in for 20 mins. Could add white wine when adding lemon juice butt was out. Best part is minimal prep. Fast and easy.

[Mule 11]

I must admit. I am not posting my best recipes as they are my pearls... Butt. I will post common fodder.

[Mule 11]

Tomatoe sauce, half to whole stick of butter, fresh or dried parsley, 3 cloves of garlic sliced thin, minced, or mashed. Just needs to be heated enough to melt the butter and pasta cooked done to the tooth. Reserve half a cup of pasta water to add after sauce and pasta are combined and mixed. Easy, fast, so damn good. Side note = pasta water should have half a palm full of salt added. Ahem. Before water boils and pasta cooked. (For those who are easily confused)...

[Lloyd Smale]

quick meal i love but is far from healthy is take a couple sticks of butter some thin sliced garlic (lots) melt it in a pan till the garlic is just turning brown then throw in a bag of frozen shrimp and put on spaghetti noodles. Hard to beat but hard on the artery's too so i only do it a couple times a year.

[Mule 11]

quick meal i love but is far from healthy is take a couple sticks of butter some thin sliced garlic (lots) melt it in a pan till the garlic is just turning brown then throw in a bag of frozen shrimp and put on spaghetti noodles. Hard to beat but hard on the artery's too so i only do it a couple times a year.

I do something similar but use olive oil and then at the table Parmesan cheese. Not as good as butter butt still good

[Lloyd Smale]

quick meal i love but is far from healthy is take a couple sticks of butter some thin sliced garlic (lots) melt it in a pan till the garlic is just turning brown then throw in a bag of frozen shrimp and put on spaghetti noodles. Hard to beat but hard on the artery's too so i only do it a couple times a year.

I do something similar but use olive oil and then at the table Parmesan cheese. Not as good as butter butt still good

some Parmesan cheese on it sounds good too. Ill have to try it.

[oldandslow]

I can butter toast after the toaster ejects it or slice cheese to have cheese and crackers. That is about it for my culinary skills. Opps, I forgot that I can also open a can of chile or soup.

[Mule 11]

I can butter toast after the toaster ejects it or slice cheese to have cheese and crackers. That is about it for my culinary skills. Opps, I forgot that I can also open a can of chile or soup.

That’s why you have a wife that can cook. Mine caught the micro on fire heating a hot pocket a might to long.

[Lloyd Smale]

had another one of my favorite meals last night. I go to the bakery and buy there french bread with cheddar and peppers in it and split it open and put mozzerella on one side and cheddar on the other and nuke it for about a minute to melt it. Then i take venison that is half froze and slice it as thin as possible and fry it in butter  with onions mushrooms and peppers and put a generous amount on the bread. Best philly steak you ever ate. Its probably my favorite way to eat venison other then back straps on the grill.

[Mule 11]

I have a piece of deer steak on the counter

[Lloyd Smale]

ill tell you another one of my favorite venison meals. i take a piece of hind quarter meat (no need to waste backstraps) and put it through my cuber attactment on my meat grinder to make cube steaks. Then season it and chicken fry it. I then slice some taters and onions and fry them in butter lay the chicken fried steak on top of it then top it all with home made sausage gravy. meal fit for a king!!

I have a piece of deer steak on the counter

[Mule 11]

ill tell you another one of my favorite venison meals. i take a piece of hind quarter meat (no need to waste backstraps) and put it through my cuber attactment on my meat grinder to make cube steaks. Then season it and chicken fry it. I then slice some taters and onions and fry them in butter lay the chicken fried steak on top of it then top it all with home made sausage gravy. meal fit for a king!!

I have a piece of deer steak on the counter

I separate all the muscle groups on the hind quarter and cut steaks out of them. I don’t have a cuber butt I do have a mallet

[Lloyd Smale]

I bought a cuber attactment for my grider. It is fast and works great. Proably wouldnt have bothered with it if i did one or two deer a year though. Cool thing is you can take about any cut of meat and make it tender enough to even grill.

ill tell you another one of my favorite venison meals. i take a piece of hind quarter meat (no need to waste backstraps) and put it through my cuber attactment on my meat grinder to make cube steaks. Then season it and chicken fry it. I then slice some taters and onions and fry them in butter lay the chicken fried steak on top of it then top it all with home made sausage gravy. meal fit for a king!!

I have a piece of deer steak on the counter

I separate all the muscle groups on the hind quarter and cut steaks out of them. I don’t have a cuber butt I do have a mallet

[Mule 11]

I bought a cuber attactment for my grider. It is fast and works great. Proably wouldnt have bothered with it if i did one or two deer a year though. Cool thing is you can take about any cut of meat and make it tender enough to even grill.

ill tell you another one of my favorite venison meals. i take a piece of hind quarter meat (no need to waste backstraps) and put it through my cuber attactment on my meat grinder to make cube steaks. Then season it and chicken fry it. I then slice some taters and onions and fry them in butter lay the chicken fried steak on top of it then top it all with home made sausage gravy. meal fit for a king!!

I have a piece of deer steak on the counter

I separate all the muscle groups on the hind quarter and cut steaks out of them. I don’t have a cuber butt I do have a mallet

I’m a bit behind ya. I’m still mulling over the sausage stuffer. Which I’m buying soon. Like this month, soon. My meat is all ready and frozen in small packs waiting for me to drop the dollars on it. And. I do only take 2 or 3 deer a year as of now...