LC's famous ginger cookies~and more soupy-chicken recipes~

[Lady Cop]

the sweet pickles sound great!! just deliver them yourself!

[Cracker]

The dill came out soft.

Alum alum alum alum alum alum alum alum alum alum alum alum

[Meow]

I read that same story. What a find!

LC, I see you post things from the Daily Mail often. It's one of my regular reads. Sometimes the articles are off the wall, but entertaining none the less.

i hate the libelous stupid fuckwits. but i do like to nick their photos.

see this:

http://mockforums.net/thread-6447.html

Libelous stupid fuckwits, I totally agree. I've seen on numerous occasions where they have gotten their information wrong. They seem not to care about the truth but pulling in readers. I really feel for the family of the fallen cop. There's no excuse for the mix-up. Both the writer and editor should have lost their jobs.

[Cracker]

I just made sally's wing sauce with deep fried chicken breast pieces (had to butcher up the chicken so I don't inadvertently eat any funk) and the sauce was FANTASTIC! It is magic sauce. It looks red in the bowl but turns orange when you eat it. (from the oil/fat/butter, I guess) They were spicy, but not too hot. Wonderful.

[Lady Cop]

i know it's early, but i recommend this every Autumn...it flies out of the stores and is gone in October. it is the absolute BEST turkey gravy base you ever used, and when i say it's better than my own, believe me!
i buy enough for the entire Fall and Winter.
direct link below


and while you're at it, go bake the cookies in post #1~~

http://www.williams-sonoma.com/?cm_type=gnav



Making the gravy for your Thanksgiving feast can be challenging when you're trying to juggle numerous last-minute cooking tasks. Success is assured when you have our savory base on hand.

Simply add milk, simmer and serve.
Use the base to enrich your own homemade gravy.
1 lb., 2 oz. (makes 4 cups of gravy).
A Williams-Sonoma exclusive.

here:
http://www.williams-sonoma.com/products/...rchRules-_-

[Cracker]

I can't decide if I am too cheap to pay $15 for four cups of gravy (price plus shipping). I might be.

[Lady Cop]

I can't decide if I am too cheap to pay $15 for four cups of gravy (price plus shipping). I might be.

i rationalize it by thinking i only use it for Thanksgiving or Christmas turkeys. it is some good shit. but i don't want you to get it, hate it, and then hunt me down.
so make my ginger cookies instead.

[Duchess]

I don't know why I thought the cooking thread was indexed. WTF. I'm looking for inspiration. *sigh*

[Cracker]

Give us a theme, Duchess. Dinner? Entertaining?

Do you coastal people get tired of seafood?

[Duchess]

Give us a theme, Duchess. Dinner? Entertaining?

Do you coastal people get tired of seafood?

Game day food. Something big that will feed several guys, a one pot kinda thing. It's too early for chili.

I don't know anyone here who gets tired of seafood. Mmmm shrimps. I don't eat crabs but pretty much everyone I know here does. I know what those bitches eat in order to grow. They are nature's undertakers. *ick*

[Cracker]

Do a google search for Crockpot Pulled Pork. You can mix it up, let it cook all day, then just leave out buns, condiments, and chips for them to make their own sandwiches. If you are feeding Jews, change it to pulled bbq chicken.

Something like this:

Ingredients:
•pork shoulder roast, about 4 pounds
•2 medium onions, thinly sliced
•1 ¹⁄₂ cups water
•1 bottle (16 ounces) barbecue sauce, or 2 cups homemade sauce
•1 cup chopped onion

Preparation:

Place half of the thinly sliced onions in bottom of slow cooker; add pork and water, along with remaining onion slices. Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH heat setting. Drain liquid from slow cooker; chop the meat coarsely and discard excess fat. Put the pork back in the slow cooker. Add barbecue sauce and chopped onion. Cover and cook on LOW for 4 to 6 hours longer. Stir occasionally. Serve with warm split buns and coleslaw.
Serves 8 to 10.

This one has pictures: http://genxfinance.com/crock-pot-bbq-pul...nd-frugal/

Or if you want to make your own sauce instead of using pre-made:

4 pounds boneless pork shoulder
1 onion, sliced in rings
2 cups ketchup (a 24oz bottle seems to be exactly 2 cups. weird.)
¹⁄₂ cup warm water
¹⁄₄ cup apple cider vinegar
¹⁄₄ cup brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
¹⁄₂ teaspoon kosher salt

The Directions.

Use a 6 quart crockpot. Trim meat, and place into your crockpot. Add sliced onion. Squeeze in 2 cups of ketchup, and then pour ¹⁄₂ cup warm water into the ketchup bottle and shake. Pour the ketchup-y water into your crock. Add vinegar, brown sugar, Worcestershire, Tabasco and salt.
Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork.
Serve over rice, or make sandwiches on rolls or sliced bread.

[Duchess]

That's perfect! I can handle that. I'm going to need something every week around this time for the next few months.

Thanks, punkin'.

[Maggot]

Finger food. Yeah f i n g e r f o o d. No mush. Men hate rice, unless its either real rice or in a ball with caramel or something. Go ahead ask Fabio.

[Cracker]

That's perfect! I can handle that. I'm going to need something every week around this time for the next few months.

Thanks, punkin'.

Crockpots are underrated. Loves them. You can make ribs, lasagna, enchiladas (kinda enchiladas, anyway), all kinds of stuff. And the cleanup is easy.

Let us know how the pork turns out. I've never actually made that. We have a bunch of old, crusty bbq places around here that make pork for us.

If you are feeding anyone from down this way, you have to serve it with dill pickle slices and coleslaw. People put the coleslaw right on the sandwich.

[Cracker]

If you want to get fancy, make this:


Columbia Gold Barbecue Sauce Recipe

Yield. About 4 ¹⁄₂ cups.
Preparation time. 30 minutes.




Ingredients
2 cups prepared yellow mustard
²⁄₃ cup cider vinegar
3 tablespoons tomato paste
¹⁄₂ teaspoon chipotle Tabasco sauce or you favorite hot sauce
³⁄₄ cup sugar
2 teaspoons chicken bouillon granules or 1 cube
1 teaspoon dried rosemary leaves (you can leave this out if you don't like it/have it)
1 teaspoon celery seed (you can leave this out, too, or cut back on it or use a little celery salt instead)
3 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon table salt
1 teaspoon freshly ground black pepper

About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon.

About the tomato paste. You can substitute ketchup if you wish.



Do this
1) Mix the wet ingredients together in a bowl.

2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.


I'm sure the folks from NC can tell you how great it is on any meat. On the side in one of these:

[IMaDick]

Holy shit, just boil up some new york hotdogs throw some buns on the counter with a jar of mayo,sweet relish,and ketchup, mustard and a few bags of chips or a pan of fries or both.

It's game day, Hotdogs are in for game day.

[sally]

Holy shit, just boil up some new york hotdogs throw some buns on the counter with a jar of mayo,sweet relish,and ketchup, mustard and a few bags of chips or a pan of fries or both.

It's game day, Hotdogs are in for game day.

Remind me to never come to your house for game day. I may as well hang out at the Ford blowout sale if I wan't a free hotdog and the company of a pushy old bastard.

[Cracker]

Remind me to never come to your house for game day. I may as well hang out at the Ford blowout sale if I wan't a free hotdog and the company of a pushy old bastard.

[HairOfTheDog]

That's perfect! I can handle that. I'm going to need something every week around this time for the next few months.

Thanks, punkin'.

I took the buffalo wings made from Sally's recipe in post 291 to a potluck with a lot of big guys who are big sports fans Sunday before last. I made them according to recipe then tranferred them to a crock pot on low for people coming in and out. Big hit.

[Cracker]

You could do a taco bar sometime with meat like this: http://allrecipes.com/recipe/shredded-tr...etail.aspx or fry up a bunch of good ground beef with spices.

You have to make the white chicken chili sometime, too. That is really good.

French dips are good, too: http://allrecipes.com/recipe/easy-slow-c...etail.aspx . I just buy shaved roast beef and make a few packets of the au jus (add a little brewed coffee to them). You could make a couple big ones on French baguettes and keep the sauce warm for the crowd.

I want someone to try the slow cooker lasagna: http://recipes.kaboose.com/slow-cooker-lasagna.html

You could make big ass meatballs for meatball sandwiches.

I wonder if your crowd would shun you if you made a big pot of beans with cornbread? You could have hillbilly food night. haha Of course you would have to fry up some salt pork to go with it and put out pickled okra and pickled eggs.