shiny rocks & chocolate
in [ATVs]
|
From: Mike Baxter on 30 Jan 2010 12:25 On Sat, 30 Jan 2010 11:42:34 -0500, I am Tosk <justwaitafrekinminute(a)gmail.com> wrote: >> >> One day I made an A1 soft taco (didn't have the normal stuff). It was >> actually pretty good. I like A1. I think it was just burger, cheese >> and a1, maybe banana peps too? > >The wife puts A1 on burgers and steak. She used to fry meat in it too >when we were younger, thank God she has forgotten about that;) I don't >care much for A1 except in a sufficient amount to change the color of >the V8 in my world famous Bloody Mary.. > >Scotty Who likes steak. I have fed a few RMDers and nobody has come away disapponted. I'm a ribeye, porterhouse, new york stip kind of guy. This is the marinade. Ingrediants: *Tony Chachere Original Creole Seasoning *Fresh Garlic *drinkable red wine (about 1/2 a bottle) *worstershire sauce 1/2 cup 1. lightly coat the beef with Tony Chachere Original Creole Seasoning a place in pan/bowl/whatever you like. 2. Crush 6-10 cloves of garlic over the top of the steaks. 3. Add the worstershire and then red wine 4. Cover and place in the fridge/cooler for ~2 to 4 hours, no more than that. (I speed this up with a food saver vacuum container made for this task) Very easy and very good and can be done easily while camping. I add other spices as well, but they are not signifgant and I can't remember which ones until I'm cooking. Mike Baxter
From: bajacornman on 30 Jan 2010 14:08 On Jan 30, 11:42 am, I am Tosk <justwaitafrekinmin...(a)gmail.com> wrote: > In article <2004d183-6202-4203-9ee9-df21ae30c8d6 > @a5g2000prg.googlegroups.com>, bajacorn...(a)adelphia.net says... > > > > > > > > > On Jan 30, 10:41 am, I am Tosk <justwaitafrekinmin...(a)gmail.com> > > wrote: > > > In article <xHX8n.33355$tq1.15...(a)en-nntp-03.dc1.easynews.com>, > > > john...(a)g-male.comm says... > > > > > how about a tortilla wrap with > > > > 1/2 cup rice on it smothered in mango salsa > > > > roll it while warm then chill it in > > > > the fridge... (firms it up & is good on a hot day) > > > > john > > > > less that 0 Celsius outside now, summer coming, right? > > > > > "bajacornman" <bajacorn...(a)adelphia.net> wrote in message > > > >news:9e2cc7ed-8b76-4981-b516-1972de4eb453(a)s36g2000prh.googlegroups.com... > > > > On Jan 29, 3:56 pm, The Real Bev <bashley101...(a)gmail.com> wrote: > > > > > On 01/29/2010 11:20 AM, dsc-ky wrote: > > > > > > >> For the recipe exchange: > > > > > > >> Ham rolls > > > > > > >> Mix horseradish and something contrasty (parsley, chives, pepper, > > > > > >> whatever) > > > > > >> into cream cheese. I like Neufchatel better, but it's your choice. Buy > > > > > >> some > > > > > >> sandwich-size sliced ham -- the cheap stuff is thicker and rolls > > > > > >> easier. Dry > > > > > >> off a slice of ham, spread the cream-cheese mixture on it, and roll it > > > > > >> up. > > > > > >> When you run out of stuff, put everything in the refrigerator for a > > > > > >> couple of > > > > > >> hours to firm up. Slice rolls into 1/2" pinwheels and serve on crackers > > > > > >> or alone. > > > > > > > Yea... but... > > > > > > > Start with a flour shell. Put a layer of the thin ham on it, then take > > > > > > the cream cheese (I use whipped), some chopped green onions, a little > > > > > > sour cream, chopped black olives (if you like) and a little miracle > > > > > > whip too if you want, along with some chopped up jalapenos and a bit > > > > > > of your favorite hot sauce like Tapatio or Cholula, mix together and > > > > > > spread on ham. Roll them up (repeat untio out of stuff) and chill for > > > > > > a couple hours (over night is better). Then slice and serve... add > > > > > > more hot sauce if you like. :) > > > > > > Can you get Sriracha sauce where you live? Plastic bottle, green top, made > > > > > in > > > > > San Gabriel CA. Cheap, too. It's the favorite hot sauce of LOTS of people. > > > > > > I used to assemble burritos: > > > > > > grated cheese > > > > > sliced green chiles (we're wimps) > > > > > refried beans > > > > > onions > > > > > Pace chunky salsa > > > > > Some kind of cooked meat > > > > > sour cream > > > > > > I just put the package of flour tortillas in the microwave for several > > > > > minutes. > > > > > I think I poked a little hole in the wrapper to avoid explosion. It's been > > > > > a > > > > > while. > > > > > > -- > > > > > Cheers, Bev > > > > > Far away in a strange land > > > > > Yes, and I like it... in chili on Chinese, etc. I like the two I > > > > listed a bit better on Mex and some other things. Siriracha is a bit > > > > hotter. > > > > Well, I take shredded pork (crockpot version) and spread it on a > > > Tortilla with a bit of Mayo, cole slaw, and some chopped tomato. Then > > > sprinkle with shredded cheese and wrap it up. Makes a nice hot or cold > > > sandwich. > > > > Rowdy Mouse Racing, we don't do mouse meat! > > > One day I made an A1 soft taco (didn't have the normal stuff). It was > > actually pretty good. I like A1. I think it was just burger, cheese > > and a1, maybe banana peps too? > > The wife puts A1 on burgers and steak. She used to fry meat in it too > when we were younger, thank God she has forgotten about that;) I don't > care much for A1 except in a sufficient amount to change the color of > the V8 in my world famous Bloody Mary.. > > Scotty I like A1 and A1 Bold... Moreso on burgers these days than steak. A good steak doesn't need A1.
From: WoodsChick on 30 Jan 2010 16:21 On Jan 30, 9:25 am, Mike Baxter <mgb...(a)comcast.net> wrote: > On Sat, 30 Jan 2010 11:42:34 -0500, I am Tosk > > <justwaitafrekinmin...(a)gmail.com> wrote: > > >> One day I made an A1 soft taco (didn't have the normal stuff). It was > >> actually pretty good. I like A1. I think it was just burger, cheese > >> and a1, maybe banana peps too? > > >The wife puts A1 on burgers and steak. She used to fry meat in it too > >when we were younger, thank God she has forgotten about that;) I don't > >care much for A1 except in a sufficient amount to change the color of > >the V8 in my world famous Bloody Mary.. > > >Scotty > > Who likes steak. I do! I do! > > I have fed a few RMDers and nobody has come away disapponted. I'm a > ribeye, porterhouse, new york stip kind of guy. This is the marinade. Gee, it's been so long since I had one of your steaks, I can't really remember how good they are! > Ingrediants: > > *Tony Chachere Original Creole Seasoning > *Fresh Garlic > *drinkable red wine (about 1/2 a bottle) > *worstershire sauce 1/2 cup > > 1. lightly coat the beef with Tony Chachere Original Creole Seasoning > a place in pan/bowl/whatever you like. > > 2. Crush 6-10 cloves of garlic over the top of the steaks. > > 3. Add the worstershire and then red wine > > 4. Cover and place in the fridge/cooler for ~2 to 4 hours, no more > than that. (I speed this up with a food saver vacuum container made > for this task) > > Very easy and very good and can be done easily while camping. I add > other spices as well, but they are not signifgant and I can't remember > which ones until I'm cooking. Oh, sure! Those other spices are probably the secret to the whole thing!! > > Mike Baxter Tami-
From: Mike Baxter on 30 Jan 2010 16:31 On Sat, 30 Jan 2010 13:21:56 -0800 (PST), WoodsChick <TamiRowell(a)msn.com> wrote: >On Jan 30, 9:25�am, Mike Baxter <mgb...(a)comcast.net> wrote: >> On Sat, 30 Jan 2010 11:42:34 -0500, I am Tosk >> >> <justwaitafrekinmin...(a)gmail.com> wrote: >> >> >> One day I made an A1 soft taco (didn't have the normal stuff). It was >> >> actually pretty good. I like A1. I think it was just burger, cheese >> >> and a1, maybe banana peps too? >> >> >The wife puts A1 on burgers and steak. She used to fry meat in it too >> >when we were younger, thank God she has forgotten about that;) I don't >> >care much for A1 except in a sufficient amount to change the color of >> >the V8 in my world famous Bloody Mary.. >> >> >Scotty >> >> Who likes steak. � > >I do! I do! > >> >> I have fed a few RMDers and nobody has come away disapponted. �I'm a >> ribeye, porterhouse, new york stip kind of guy. �This is the marinade. > >Gee, it's been so long since I had one of your steaks, I can't really >remember how good they are! > >> Ingrediants: >> >> *Tony Chachere Original Creole Seasoning >> *Fresh Garlic >> *drinkable red wine (about 1/2 a bottle) >> *worstershire sauce 1/2 cup >> >> 1. lightly coat the beef with Tony Chachere Original Creole Seasoning >> a place in pan/bowl/whatever you like. � >> >> 2. Crush 6-10 cloves of garlic over the top of the steaks. � >> >> 3. Add the worstershire and then red wine >> >> 4. Cover and place in the fridge/cooler for ~2 to 4 hours, no more >> than that. � (I speed this up with a food saver vacuum container made >> for this task) >> >> Very easy and very good and can be done easily while camping. �I add >> other spices as well, but they are not signifgant and I can't remember >> which ones until I'm cooking. > >Oh, sure! Those other spices are probably the secret to the whole >thing!! > >> >> Mike Baxter > > > >Tami- I'm an international man of mystery! Mike Baxter
From: Dean H on 30 Jan 2010 19:58
> >Oh, sure! Those other spices are probably the secret to the whole > >thing!! > > >> Mike Baxter > > >Tami- > > I'm an international man of mystery! Try his brownies some time! |