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Old 11/20/11, 11:36 PM
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WoW! That sounds awesome! 2 of my favorites for sure!
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Old 11/21/11, 11:10 AM
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Originally Posted by BoogieNights
I havent tried this yet but I really want to. Its called Bacon Explosion

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

Make sure to read the comments under the directions. My chest hurt from laughing so hard.
We made that on a ski trip in 2009. It is a lot of work, but tasty. Ten of us could not eat all of it. I think I still have some in the freezer.
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Old 11/21/11, 05:45 PM
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cook your turkey upside down
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Old 11/22/11, 05:37 PM
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If your tukey is still frozen on Thursday morning, you can thaw it out by putting it in the diswasher and running it on one cycle. Don't use detergent! all that hot water running over it thaws it like magic!
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Old 11/22/11, 06:30 PM
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Originally Posted by thatgirlkristina View Post
Jello Shots

6 ounces Jello (large package)
16 ounces Water (boiling)
6 ounces Water (cold)
10 ounces Vodka or Everclear

Mix the jello mix with the boiling water until the powder is fully dissolved and add the cold water and alcohol. Pour the cooling mixture into either shot glasses or little plastic cups. Shot glasses are more attractive but I have found that using the little plastic cups like the ones you find at places were condiments are served work best.You can buy them at Sam's club.
now i know what a jello shot is
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Old 11/22/11, 08:23 PM
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Originally Posted by Glenn View Post
cook your turkey upside down
Yep, good advice, then flip it over for the last bit of cooking when you uncover it so that it browns.
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Old 11/22/11, 09:26 PM
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Originally Posted by HOSS429 View Post
now i know what a jello shot is


You should try it! It is really really good! If you do let me know....I have so many drink recipes for parties! haha
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Old 11/22/11, 09:30 PM
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Originally Posted by thatgirlkristina View Post
You should try it! It is really really good! If you do let me know....I have so many drink recipes for parties! haha
As a father of 5 daughters
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Old 11/22/11, 09:33 PM
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Originally Posted by 2k7gtcs View Post
As a father of 5 daughters

YOU are in for trouble! LOL
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Old 11/23/11, 12:22 AM
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Originally Posted by thatgirlkristina

YOU are in for trouble! LOL
Such a bad influence. Smh
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Old 12/1/11, 09:00 PM
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TACO SOUP

Servings: 12 to 16 servings
Prep Time: 15 min
Cook Time: 8 hours crock pot, 1 hour stock pot method
Difficulty: Easy

Ingredients

Jalapenos
Chopped green onions
Grated cheese
Sour cream
Corn chips
1 1-ounce package ranch salad dressing mix
1 1 1/4-ounce package taco seasoning mix
1/2 cup green olives, sliced (optional)
1 small can black olives, drained and sliced (optional)
2 4 1/2-ounce cans diced green chilies
1 14 1/2-ounce can tomatoes with chilies
1 14 1/2-ounce can diced tomatoes
1 14 1/2-ounce can mexican tomatoes
1 15 1/4-ounce can whole kernal corn, drained
1 15 1/2-ounce cans pink kidney beans
2 15-1/2 ounce cans pinto beans
2 cup diced onions
2 lb ground beef

Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crockpot or a stockpot. Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapenos.

YUMMY
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Old 12/23/11, 02:55 PM
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i`m about to make some of the best tasteing/smelling stew you ever tried .. or at least i ever tried .well i have`nt tried it yet .. have`nt made it yet ... i work with an old black guy who 2 or 3 times a week brings in the best smelling stew i ever smelt .. i finally asked him for a recipe ..he uses roast beef but i cant prepare that so i will use hambuger ,, i like hambuger better anyway ,. . i start with a 1lb and a half of burger meat which i cook up as a slab then break up into bitesize chunks .. i cook some white onions with the meat as well .. onions take forever to soften up .. while that is cooking i dice up and put 2 large russett potatoes in a 2 gallon pot with water and beging to cook them .. they also take forever to cook .. after they start to soften up i add a can of mixed veggies .. i add a healthy dash or two of soul food seasoning salt and the same amount of california style. garlic pepper .. the recipe calls for italian herbs as well but i could`nt find any so i will substitute italian stlye diced tomatoes instead .. .. a 10 ounce can of cream of chicken and a 10 ounce can of cream of celery .and i like noodles as a filler and they dont detract from the flavor any .. when the meat is done and the taters are soft i add everything together and let it simmer for 30 minutes or so .. yummy .. and like chili it gets better the 2nd or 3rd day ..
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Old 12/23/11, 03:53 PM
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well ... it`s done and i`m a bit dissapointed .. i think it has too much tomatoes .. and the flavor just does`nt grab me like i hoped .. just taste like chicken noodle soup with hamburger .. may get better with age
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Old 12/23/11, 04:02 PM
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I cooked a pot roast tuesday that was off the hook. Don't really use any recipes when I cook though. Handful of this some of that little more this.
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Old 12/23/11, 04:14 PM
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Originally Posted by AlsCobra
I cooked a pot roast tuesday that was off the hook. Don't really use any recipes when I cook though. Handful of this some of that little more this.
What cut of meat do you like to use for pot roast?
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Old 12/23/11, 04:16 PM
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Originally Posted by 2k7gtcs

What cut of meat do you like to use for pot roast?
Depends pork(Boston butt)
Beef(eye of round usually)
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Old 12/23/11, 04:18 PM
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Originally Posted by AlsCobra

Depends pork(Boston butt)
Beef(eye of round usually)
I've never made a pork roast.
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Old 12/23/11, 04:22 PM
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I need to post my mamas pumpkin roll. Gonna miss it
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Old 12/23/11, 04:25 PM
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Originally Posted by 2k7gtcs

I've never made a pork roast.
Easy man. Season it. Dutch oven. Brown it on all sides. Fill the pot with with water about 3/4 way to the top of the roast. Throw in onions garlic potato carrot mushrooms whatever the hell you like. Cover and stick in the oven at about 350-360 degrees. After about 3 hrs., add a couple packs of brown gravy mix(easiest way), back in the oven for about another hour or so. Just falls apart. Not really a recipe more of a procedure.
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Old 12/24/11, 12:57 PM
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Originally Posted by AlsCobra View Post
After about 3 hrs., add a couple packs of brown gravy mix(easiest way), back in the oven for about another hour or so. Just falls apart. Not really a recipe more of a procedure.

That ain't no good. Pork needs glazing not brn gravy - exp not package brn gravy. Pork is a great meat for absorbing the flavors of the glaze. And personally I prefer to de-scum the pork by par boiling in beer/water (half way up pan, turn once) before roasting.

These are my favorite glazes.

Honey-Apple Glazed Pork Loin w/chopped walnuts or pecans
Orange Glazed Pork Loin
Cherry Almond Glazed Pork Loin (can also use blackberry, huckleberry, peach syrup)


I use frozen juice thawed or Italian syrup (which were first created for baking and cooking - not American latte's for all you weak 'coffee' drinkers. )
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