THE TOTALLY UNOFFICIAL AAPK COOKBOOK

[FRJ]

I heard real chili was cold water, a calves foot and a stone.

[DR_MAGOO]

Those beans sound mighty tasty!

Might just have to make some of those soon.

I think you're right, haven't made any for a while.
I'm gonna do some of the Nuclear Beans for our Christmas covered dish at work next week.

[philco]

Well I finally got all the ingredients rounded up and made me a pot of those beans. Man are they good. Man are they hot!!! Fortunately that's right down my alley. Thanks for the recipe Dr_Magoo. That won't be the last time I make up a batch of those.

[djknife13]

We had some good friends in my wife and I met when I was in the Air Force and the wife was an Aztec Indian who's family came from Mexico, just across the Texas border. When my wife went home for a wedding, our friend felt sorry for me having to cook for myself and made me a pan of Mexican re-fried beans. They were so hot they burned all the way down, but tasted so good I kept trying to eat them. I have no idea what was in them, but man were they good. Dave

[Colonel26]

For all you who desire chilli here a recipe from a friend of mine out in Arizona. He says this comes from one of the local Indian tribes and is delicious. And he promises that once cooked it isn't hot. In his words, "if you want to burn your tongue, use a blow torch." Lol. Here it is:

Take a large hunk of meat, cut it up and Brown it or smoke it, or pit roast it,but get some flavor to it. Put it in a roaster or crock pot, get your chilies, chop em up. Add em to the meat. Now leave it alone for 3 days and let it cook!

I use habaneros, jalapenos, poblanos, and sometimes serranos for the chilies.

When its close to being ready, thicken it to the consistency ya want using some masa! Eat it using tortillas and enjoy the flavors!

Easy easy!

[roofsc]

BBQ vinegar based sauce.
http://tvwbb.com/showthread.php?31133-F ... mont-Sauce.
Gooood stuff, make a day or two ahead of time, smooths out nicely

[roofsc]

and a good mustard based
http://amazingribs.com/recipes/other_fu ... sauce.html

plus two simple sauces
#5 sauce http://tvwbb.com/showthread.php?13616-No-5-Sauce
Dead guy sauce http://food52.com/recipes/6400-dead-guy-sauce

[philco]

Microwave Quiche

Here's one that's so simple it's almost hard to believe, but trust me, it's goooooood.

Break two eggs into a microwave compatable bowl. Add a small amount of milk.(Just a dab). Stir vigerously until it is totally mixed.

Add whatever you want. Suggestions, browned sausage, fried bacon, sautied mushrooms, sautied diced onions, diced tomatoes, cooked asparagus. Sprinkle in some shreaded cheese.

If you like spicy, add some of your favorite hot sauce.

Stir all ingredients together.

Cook in 1100 watt microwave oven for 3 minutes or until done.

Add salt and pepper to taste.

Eat it and enjoy.

[carrmillus]

.....couldn't figure out where to post this....oldest son just gave me a BACON-flavored chapstick!!!....outstanding!!!........... ............

[djknife13]

Just made a homemade Apple/Rhubarb pie if anyone is in the neighborhood. I follow Betty Crockers book and add a handfull or rhubarb to give it a little more tang. ___Dave

[TripleF]

Oh good Lord, I've never seen this thread.... I think I'll take some notes.

Nothin' fancy here, but I made bacon and homefries this mornin'

I pre-cook the potatoes (with onion) in a Pyrex bowl @ 350 seasoned with olive oil, garlic powder, onion powder and paprika while I cooking the bacon (cut in half - makes things less messy and easy to store) in a frying pan.

When bacon is cooked, empty most of the bacon grease (not all), remove the potatoes from the oven and dump into the frying pan. Cover. Stir. Cook until you can't wait any longer

[philco]

That looks mighty tasty Scott. Good ole 'stick to your ribs' grub.

[treefarmer]

This thread has been dormant for almost 6 months, thought I'd share what I called a "poor man's dinner". Everything was grown on our farm except the tea in the teabags.
1st there is a fresh deer heart to be sliced and fried.
2nd there are red grits that came from grinding our red corn into meal.
3rd is a jar of canned cream peas from the pantry, grown in 2015.
I was actually taking a picture of the "Rocky" knife that we are passing around and figured we would have a totally home produced meal.
As we were eating our dinner, I mentioned the idea of a "poor man's meal" to Miss Joy. She responded, "That's really not very accurate if you consider what it cost to get it on the table." The discussion led to cost of diesel fuel, fertilizer, seed for both the garden and the deer plots. Then there is the cost of the tractors and implements. There is the cost of the hunting lease, even though this deer came from our place, maybe she's right .
Any way it was a good Sunday dinner, very simple and easy to fix.
Treefarmer

The ingredients

The finished meal

[Mumbleypeg]

Good eatin right there. I do love cream peas! Long time family favorite here.

Ken

[jerryd6818]

I would sure like to try some of those "red grits". My favorites are yellow grits.

[CheckSix]

Making Beef Bourguignon today... the French version of beef stew.

4 lbs of well marbled Chuck Roast (large 2x3" chunks)
2 onions ( 1" chunks)
1 lb of baby Yukons (cut in half)
5 large carrots (1" chunks)
2 cups of red wine (I used a decent Bordeaux)
2 cups of Beef Broth (I used Pacific brand)
2 tablespoons of Balsamic Vinegar
2 cups of water
1 small can of Tomato Paste
1 Bay Leaf
Salt & Pepper
touch of flour (1/4 cup)
touch of sugar ( 1-1/2 teaspoons)
1 tsp of fresh Thyme

Brown meat in 3 or 4 segments, using a tblspn of olive oil each time. Set aside.

Put onions and garlic with balsamic vinegar in and with a wooden spoon, get brown bits in mixture. Cook for about 5 - 7 mins. Add Tomato Paste and integrate... then, Add wine and beef broth, warm up, add flour, sugar, thyme, Bay leaf.... then add water. Bring to boil.

2 hours braising in a 325F oven

Then put the carrots and potatoes in for another hour at 350F

Serve with French Bread.

Photo below is just before putting the covered Dutch Oven in oven for 2hrs of braising at 325F. The 2nd photo is after braising and the potatoes and carrots have been added. Then back in the oven for another hour but bumped up to 350F.

[jlw257]

Sounds good Dave, but what about some Mushrooms in it too

Larry

[CheckSix]

Sounds good Dave, but what about some Mushrooms in it too

Larry

Yes! those could be added, if you so desire. The other thing that could be added is some bacon. My version is the stripped down, simple Beef Bourguignon.

[bestgear]

Dave - are those quahog shells on your stove used for spoons rests? If so, that's a dandy idea that I may just borrow.

[CheckSix]

Dave - are those quahog shells on your stove used for spoons rests? If so, that's a dandy idea that I may just borrow.

YES! They are! When I remember to use them.

[CheckSix]

Here's the dinner serving, topped with Parsley and served with French Bread, melted Butter and a good 2005 Bordeaux. I went light on salt & pepper during the prep and added some on the final dish. The sauce is divine... the beef is super tender.... used the buttered bread as a mop. Great meal! Thanks to JerryD for suggesting this today!

[bestgear]

Looks really good Dave!

[CheckSix]

Looks really good Dave!

Oh man, Tom! not trying to pat myself on the back... but it is really good! It's the sauce, with the ingredients that go into it, that is sooooo.... good! I could live on the sauce and buttered French bread.

I wish there was a way of sharing some here. Y'all should try this.

[Mumbleypeg]

Looks really good Dave! You've got two magic ingredients that make it stand out - red wine and tomato paste. I make a good minestrone soup that uses both. Leave out either and it just ain't the same.

Ken

[jerryd6818]

My beef stew didn't turn out as well as it usually does but it's edible. I'm losing my touch. I'm having trouble remembering what and how much.