Mock

I remember Sally or someone asking about my recipes. If you want anything specific let me know as I have thousands of recipes and hundreds of my own.

Thought I'd start off with my Spedini recipe since I'm cooking some tonight. Spedini is basically an Italian version of kabobs, it literally means skewers in Italian.

• 1 pound lean ground beef
• 1 loaf white bread
• 3 large eggs
• 1 cup Italian Seasoned Breadcrumbs
• 8 ounces Precious Mozzarella Whole Piece
• 6 ounces sliced ham
• 6 Tbls milk
• Olive oil, 1-2 cups
• Parmesan cheese, grated
• Salt and pepper to taste

One small package of 6" size wooden skewers
Medium frying pan
Medium mixing bowl
Cutting board and knife
Small flat bowl for egg wash

Stack 4 slices of bread at a time on a cutting board and cut the bread crusts off. Take the bread crusts and tear into small pieces, enough to make one cup of pieces. Set aside the slices of bread without the crust for later use. You will eventually slice up the whole loaf of bread for this recipe.

Mix the ground beef, egg, bread pieces, parmesan cheese, and seasoning in a medium bowl. This is easier if mixed with your hands. I use latex gloves for safer handling of raw meat. If you use your bare hands, wash them before and after. You don't want any bad germs lingering in your kitchen.

Shape the meat mixture into 1" inch size meatballs. Make up all the meatballs before starting to fry them.

When the meatballs are shaped you can heat up some olive oil in a fry pan. I add macadamia oil to the olive oil as it has a higher flash temperature. You can use any oil of our choice. Place as many meatballs as will fit in the pan and brown all sides. Remove the cooked ones and place on a plate with a paper towel to drain excess oil. Let the meat balls cool while you prepare the next ingredients.
Cut the remainder of the bread into 1" X 1" squares, removing the crusts. Save the crusts for the birds or let them dry out for homemade bread crumbs. I make my own breadcrumbs in the blender, adding some seasonings and then putting them in the freezer for later use.

Cut the ham into 1" squares. Cut the cheese into similar size cubes. Set all the ingredients on the counter or table in assembly line fashion. Put 2 eggs and 6 Tbls milk in a flat bowl. Using a fork or whisk, blend together until evenly mixed.

Pour 1-2 cups dry breadcrumbs in a separate plate.

Dredge each Spedini in the egg mixture and immediately dip into the bread crumbs. Set the breaded Spedinis on another plate. After all the Spedinis are dipped and breadcrumb coated, you can fry them in new olive oil in a large fry pan. Fry all sides until golden brown. Some of the cheese will start to melt but you can push it back into the Spedini. When brown, remove from pan and place on a plate.

Enjoy.

Moosie's chili recipe:

Get a huge pot going - one that NEVER burns stuff. Use two or three cans of Contadina Italian plum tomatoes, skinned. Empty all three cans into the huge pot. Hand crush the tomatoes; and the big chunks of tomato meat dice up and put back in the pot. In a skillet; brown a 5 lb bag of yellow onions; and the cut on the onions is top to bottom; then sliver; then cut into 1" chunks. Do not use margarine - only unsalted butter. Put the onions in the pot. Do not use hamburger meat - it's too bland. Getyour butcherto grind you up pork. About 3 or 4 lbs should be fine. Brown the pork and put it into the pot. Add two medium size cans of corn - the good Green Giant nugget kind; drained first. . Add four small cans of Green Giant chopped mushrooms, drained. Add three large cans of dark red kidney beans. Put them in a collander in the sink first - wash them off very well. Add one small can of Contadina Tomato Paste. Add water as needed for proper thickness. Use the Tomato Paste can; and about 2 canfuls is fine. Add McCormick Chili Powder to taste. I usually go with about 3 or 4 oz. at least. Let it simmer for about 30 minutes; stirring often (NEVER let the bottom of the pot burn even the smallest amount or it will be ruined). If it thickens too much; another canful of water is fine. Serve in country crocks with a layer of shredded sharp chedder cheese and have fritos on the side if you want.

My chiliis quick - itnever takes more than 60 minutes end to end. It does not taste too complicated; which I think is what causes a lot of chili recipes to fail. Never use generic ingredients; especially do not skimp on McCormick spices.

I'll give your recipe a try next time I make chili Moose. I use venison hamburger meat for almost everything that calls for hamburger though. Its leaner and has more flavor.

The Afterbirth Wrote:I'll give your recipe a try next time I make chili Moose. I use venison hamburger meat for almost everything that calls for hamburger though. Its leaner and has more flavor.

That's why I suggest pork or lamb. Anything but bland cowmeat.

These two dishing out RECIPES is a bit over the top! ::lmao::

They do sound great, though. As an Italian who loves food, I am willing to look the other way.

Middle Finger Wrote:These two dishing out RECIPES is a bit over the top! ::lmao::

They do sound great, though. As an Italian who loves food, I am willing to look the other way.

I do the chili before football games so I can tailgate with it. You can pound that recipe out in about 45minutes if you have the onions and the meat going at once. Start the meat and then go back to peeling onions so you don't waste time; and do all of the onion work with water running. Wash the knife after each cut. It keeps your eyes from tearing up.

I think Moose should be banned for this, he doesnt even know how to type a recipe correctly. Both of your recipes sound good though. Fucking homos!



Chilli Cheese steaks

6Tablespoons all purpose flour
4 teaspoons salt
4 teaspoons chili powder
¹⁄₂ teaspoon pepper
2 lbs round steak or venison steaks
¹⁄₂ cup vegetable oil
4 cups chopped onions
128 ounce canchopped tomatoes
2 cups shredded sharp cheddar cheese

Preheat oven to 350. In cup combine flour, salt, chilli powder and pepper.
Place meat on cutting board and sprinkle with flour mixture. With a meat mallet pound mixture into meat. Turn and repeat on other side. Reserve the leftover flour mixture.

In a large skillet over medium-high heat in hot oil, cook meat untill well browned on both sides. Remove meat to a plate. In the same pan, add onions and cook about 5 mins. Stir in remaining flour mixture.

Into a large shallow casserole pan, spread onion mixture. Arrange steaks on top, then top with tomatoes(do not drain the juice)

Cover with foil and bake about 1 ¹⁄₂ hours or untill meat is fork tender. Sprinkle steaks with cheese and cook another 5 mins or untill cheese is melted. Serve steaks and sauce with white rice.

sally Wrote:I think Moose should be banned for this, he doesnt even know how to type a recipe correctly. Both of your recipes sound good though. Fucking homos!



Chilli Cheese steaks

6Tablespoons all purpose flour
4 teaspoons salt
4 teaspoons chili powder
¹⁄₂ teaspoon pepper
2 lbs round steak or venison steaks
¹⁄₂ cup vegetable oil
4 cups chopped onions
128 ounce canchopped tomatoes
2 cups shredded sharp cheddar cheese

Preheat oven to 350. In cup combine flour, salt, chilli powder and pepper.
Place meat on cutting board and sprinkle with flour mixture. With a meat mallet pound mixture into meat. Turn and repeat on other side. Reserve the leftover flour mixture.

In a large skillet over medium-high heat in hot oil, cook meat untill well browned on both sides. Remove meat to a plate. In the same pan, add onions and cook about 5 mins. Stir in remaining flour mixture.

Into a large shallow casserole pan, spread onion mixture. Arrange steaks on top, then top with tomatoes(do not drain the juice)

Cover with foil and bake about 1 ¹⁄₂ hours or untill meat is fork tender. Sprinkle steaks with cheese and cook another 5 mins or untill cheese is melted. Serve steaks and sauce with white rice.

I would cube the steak to get more breading all over the meat surface, and then put it over egg noodles. YUM!

Mock has reached a new low. ::hmph::

sally Wrote:Fucking homos!

Cooking good food will get you more pussy than you can imagine. I became a chef as a way to pay the bills in college, it was only after I started working in big kitchens that I learned how big of a turn on that is to some chicks.

The Afterbirth Wrote:

sally Wrote:Fucking homos!

Cooking good food will get you more pussy than you can imagine. I became a chef as a way to pay the bills in college, it was only after I started working in big kitchens that I learned how big of a turn on that is to some chicks.

I was an evening cookat a bar (steaks and omelets mostly)and a USAF reservist doing ROTC during college. And a bouncer every other Friday night for an extra$20 when the kitchen closed.

I also worked as a cook. I didnt call you homos because you like to cook, I called you homos because you have sex with men.

sally Wrote:I also worked as a cook. I didnt call you homos because you like to cook, I called you homos because you have sex with men.

Frank is wise beyond his years. I once called him gay for sucking 40 guys in a bathroom glory hole in one night.He reminded me that gay was a choice and that he had not made the choice yet.

The Afterbirth Wrote:I remember Sally or someone asking about my recipes. If you want anything specific let me know as I have thousands of recipes and hundreds of my own.

How about the recipe for the cock sandwich you have every night you fucking feltcher. This thread is further evidence that this site has become 99% gay and 1% sinCUNTer.


oh, and for those of you who dont know MF personally, a "feltcher" is a person who drinks cum from his/her partner's asshole usually via an auxillary aparatus such as a straw or radiator hose (source - http://www.urbandictionary.com/define.php?term=feltcher)

Liquid Wrote:

The Afterbirth Wrote:I remember Sally or someone asking about my recipes. If you want anything specific let me know as I have thousands of recipes and hundreds of my own.

How about the recipe for the cock sandwich you have every night you fucking feltcher. This thread is further evidence that this site has become 99% gay and 1% sinCUNTer.


oh, and for those of you who dont know MF personally, a "feltcher" is a person who drinks cum from his/her partner's asshole usually via an auxillary aparatus such as a straw or radiator hose (source - http://www.urbandictionary.com/define.ph...=feltcher)

What's the one where he sniffs his own farts from the bath tub water with a straw as the bubbles reachthe top? Frank loves that stuff. Is that queefing? I can't remember.

I think that people do not focus enough on gravies when designing recipes.

AnonyMoose Wrote:I think that people do not focus enough on gravies when designing recipes.

That has to be one of the gayest things a guy has ever typed on this forum.

Middle Finger Wrote:

AnonyMoose Wrote:I think that people do not focus enough on gravies when designing recipes.

That has to be one of the gayest things a guy has ever typed on this forum.

You had me at gravy. ::stir::

Here's a fuckin' recipe for you dorks;

Christmas cake:

2 cups flour
1 stick butter
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
Lemon juice
4 large eggs
1 cup of nuts
2 cups of dried fruit
1 bottle tequila

Sample the tequila to check quality. Take a large bowl, check the tequila again to be sure it is of the highest quality, pour one level cup and drink. Repeat.

Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar.

Beat again. At this point it's best to make sure the tequila is still OK. Try another cup.. Just in case. Turn off the mixerer thingy. Break 2 eggs and add to the bowl and chuck in the cup of dried fruit.

Pick the frigg'n fruit up off floor. Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the tequila to check for tonsisticity.
Next, sift two cups of salt. Or something. Check the tequila.

Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or some fink. Whatever you can find.

Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner.

Finally, throw the bowl through the window. Finish the tequila and wipe counter with the cat.

Guac-

4 large hoss avacadoes
1 large DARK green jalapeno (squeezed and diced)
small lime
small tomato (diced)
garlic clove (minced)
cilantro (to taste)
Salt and pepper (to taste)

smoosh av's, stir in diced jalapeno, tomato and garlic, add jalapeo juice and lime juice. stir. Add salt and pepper and cilantro. YUM