[gottripletsNC]

So, if any of you guys are like most of us gun owners in the south, we may not be able to cook everything well, but we do a few things very well.

Want to share any recipes, and no I ain't asking for BBQ pork sauce, and No I ain't givin that one either.

Banana Pudding
¾ cup sugar, divided
1/3 cup self rising flour
3 eggs separated
2 cups milk
45 Nilla wafers
5 ripe bananas

Mix ½ cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks
And milk. Cook, uncovered, over boiling water, stirring constantly for 10-12
Minutes or until thickened. Remove from heat; stir in Vanilla

Spread small amount of custard on bottom of 1 ½ quart casserole; cover with
Layer of wafers and layer of sliced bananas. Pour about 1/3 of custard over
Bananas. Continue to layer wafers, bananas and custard to make a total of 3
Layers each. Ending with custard.

Beat egg whites until soft peaks form. Gradually add remaining ¼ cup of
Sugar, beating until stiff but not dry. Spoon on top of custard, spreading to
Cover entire surface and sealing well to edges.

Bake at 350` for 15 minutes or until browned. Cool slightly or refrigerate
Several hours until chilled. Makes 8 Servings.

 

[dogdollar]

Man, that's swinging it old school.
Too many nanner puddings around today made out of a box.
I have copied to my recipe folder.

I consider myself a fairly good amateur cook, I do lots of southern, cajun and creole things (fried chicken, red beans and rice, gumbo, etc.) - and of course, like all southern gentlemen, am a master of the barbecue. (If only in my own mind).

Thanks, Brian.

 

[Guest]

Sorry, man, I can't cook toast without FUBARing something. I'm keeping the company that makes Ramen Noodles in business.

 

[El Pistolero]

I used to be able to cook pretty decently growing up in a southern household with an amazing from scratch cook, my grandmother. My mother learned from her and is also an excellent cook.

That being said my wife is also an amazing cook who uses no recipes nor measures anything, but she cooks mexican and does not like most of what I could make. Over the years she has become THE cook as she never likes my stuff. I do the grill cooking and a few things she likes that I make.

I got kind of reduced to making quick stuff for the kids when necessary. I will share a couple of the quickies, that are really nothing great, but the kids liked them.

Roll a weenie in a flour tortilla and fry it. They loved these and dipped them in catsup, mustard or whatever. I liked them as they are easy.

Take a pie filling, like apple, and fold it into a flour tortilla like a burrito. You can fry it not completely crispy, but still cooked, and drizzle it with a milk/powdered sugar glaze for a sweet burrito or deep fry it crispy like a chimichanga, put a couple scoops of ice cream, whipped cream, nuts, chocolate syrup or honey and it's a good easy desert.

These were both favorites, but easy for me.

 

[azmick]

i can cook it alright, it's the eating it part thats a bit tough

 

[Ridgerunner665]

I can cook..but my recipes are all in my head...none written down. I prefer cooking wild game (deer, bear, elk, grouse, quail, rabbit, and my personal favorite...frog legs)...but I can make some pretty good biscuits and gravy too.
I was single for a long time, so it was either learn to cook or starve.

 

[msjdgman]

When I was single, I cooked only well enough to keep from starving. I`ve been 6 ft 5 in since I was 19, and back in those earlier years I weighed about 160-165 lbs. Since marrying an excellent cook...I`ve blossomed to 230. The kitchen is her domain....if I enter, she`s heading to my shop to do a little re-arranging. But...I do the grilling. And only charcoal. As long as it`s above 35 degrees and the winds not blowing too hard, I grill most Sunday dinners.

 

[tsp45acp]

No recipes here. I can hold my own in the kitchen, but nothing special to write home about. And yes I'm the grill cook here. Rain, shine, 100 degrees, 0 degrees. I cook out anytime. Tracy

 

[TraderJack]

One of My Favs...

TJs Meatloaf

Ingredients:
1 lb Freshly Ground Veal
1 lb Freshly Ground Pork
1 lb Freshly Ground Beef
2 Eggs
3 Cloves of Garlic
2 Medium Onions
1 Cup of Celery
1 Cup of Carrots
1 Teaspoon of Worcestershire sauce
8-10 Allspice Corns - ground
1/3 Cup of Dark Brown Sugar
2 Tablespoons Molasses
2 Cups of Good White Wine(a Rose’ may be substituted)
Big Pinch of Red Pepper Flakes
15-20 Raisins
½ Granny Smith Apple – chopped
Juice of 1 Tangerine

Sauté in Olive oil:
Onions, carrots, celery, garlic, red pepper flakes.
Add wine, raisins, apples, nutmeg, allspice, basil, Italian seasoning, brown sugar, molasses, tangerine juice and bring to a slow boil. Salt and pepper to taste.
Over a low heat, reduce to a thick sauce

Coarsely mix: Veal, Pork and Beef. Then add Worcestershire sauce, 2 eggs, and mix thoroughly. Add Salt, Pepper, Basil, Nutmeg and Italian seasonings to taste

Fold ¾ of the thick sauce into the meat mixture and form into 2 medium sized loafs.

Use the ¼ sauce as a top glaze before baking.

Preheat oven at 350.
Place loaves on baking sheet or in loaf pans and bake at 350 for 1 hour or until internal temperature of loaf is 160º
___
Hope you like it!

 

[gottripletsNC]

Ok, I'll throw in a very easy one here.

I'm not a homemaker by any means, but with my Grandmother approaching 90, and my mother not wanting to mess with baking anymore, and my wife doesn't appreciate stuff like cooked banana pudding, so I started aggravating my mother and grandmother for recipes that might be long lost after they are, so I wanted to get em before I couldn't. Thats why I have em. Grandma now requests my nanner puddin for every get together. Anyhow, heres another.

Like I said, its very easy to do too.

Peach Cobbler

1 large can of sliced peaches (30oz.)
1 cup of self rising flour
1 cup of sugar
1 cup of milk
1 stick of margarine or butter

Pre-heat oven to 425 degrees.
Melt stick of butter in 9x9 baking dish.
Mix sugar, flour and milk together well.
Once butter is melted, pour dough mix in dish, and dump peaches in dish also. DO NOT MIX up.
Cook on 425 for 15 minutes, then reduce heat to 350 for an additional 15 minutes.

 

[Cap]

I'm a pretty decent cook.
seafood alfredo dishes are some of favs.

shrimp, minced clams (and juice) bacon, onion, garlic, sun dried tomatos in a creamy, buttery, cheesy alfredo sauce, poured over linguini

I also whip up some dandy concoctions from leftovers and anything in the cupboard is fair game to go in the pot


do you guys like steelhead trout?
I'm not braggin, but I catch a BUNCH of them.
well, i guess i AM braggin,:biggrin:
I'm a steelie fanatic and fish for them in 3 states

here's my recipe for baked steelie
one average steelie (5 to 7 pounds)
Gutted and cleaned , head on or off at your option
3/4 pound cedar chips
3/4 pound horse manure

Stuff the steelie with horse manure and cedar chips
wrap in foil and bake at 350 for 27 minutes.
Revmove fish, remove stuffing, discard fish and eat the cedar chips and manure
Cause it'll taste better that the fish EVER WILL

this recipe works just as well for Canada Goose too


..L.T.A.



..L.T.A.

 

[sonofsarge]

My wife is an excellent cook. I fix things around the house. I stay out of the kitchen, she stays out of the garage. Everyone is happy. Life is good.

 

[TraderJack]

Cap, those are some nice lookin' steelies!:wink:

 

[CopperKnight]

Revmove fish, remove stuffing, discard fish and eat the cedar chips and manure
Cause it'll taste better that the fish EVER WILL

this recipe works just as well for Canada Goose too

:crazy:

I did not see that coming. Ah, well.

 

[walter]

Hey Cap...

I'm not braggin, but I catch a BUNCH of them.
well, i guess i AM braggin,:biggrin:

Like Dizzy Dean once said, "It ain't braggin' if you can do it".

And judging from the pics, you did it. Nice fish.

Walter

 

[dogdollar]

Geez, Cap,
I would have guessed that they were delicious.
What's the deal? Too oily?
DD

 

[Cap]

you guys like my recipe, I see :rofl:

first, I'm not a big fan of eating salmon or trout in general.
Give me walleye, perch or pan fish and I'll eat 'em til I bust

second, there's a big difference in the taste of ocean run steel and salmon that CoperKnight would be familar with, compared to Lake Erie run steel and salmon which aren't quite as pallitable.

I hear you just have to "know how to cook'em"

To me, that's code speak for,

"the flesh tastes like CRAP and you need to know how to BURY it in smoke, and/or spices and seasoning":biglaugh:

I found Canada Goose to be similar.
Years ago, I was determined to cook a goose for Thanksgiving.
SOOO, I popped one, cleaned and dressed it and baked it in the oven.
I sliced a piece of the breast off and had my first bite of goose.
That was the first and LAST goose I ever hunted.

They'll forever be "sky carp" to me now:biggrin:


..L.T.A.

 

[Hunter]

Nice job on the fish Cap.

 

[Cap]

Thanks Hunter

i like to fish as much as i like to shoot

here's some more fish porn

a 12 pound Coho from Lake Ontario this past August

A 22 pound King from the same day

Here's a 36" steelie from the Niagara River

here's one of the creeks I fish in Ohio

guess that's enough of my BRAGGING....for now
hehehehehehehe


..L.T.A.

 

[gandog56]

Four years in an Italian restaurant and 2 years in a bakery. I can cook. One of my easy to make favorites

Pork Chop Casserole
4 Pork Chops
1 1/4 cup uncooked Rice
1 Can Cambell's Consomme soup
1/2 cup fresh sliced mushrooms
1/8 cup Worchestershire Sauce
1/8 cup Soy Sauce
Garlic Powder
Chili Powder
Salt
Pepper

Preheat oven to 425 degrees. Grease a 12X12 baking dish.Pour in the rice and level. sprinkle over the rice the garlic, pepper, and chili powder. (Enough salt in the soy sauce, non is needed) Mix the consomme, Worchestershire and soy sauce in a container and pour over the rice. Top this with the mushrooms. Lay in the pork chops and salt and pepper them. Cover the baking dish with aluminum foil, making the best seal possible so no steam escapes. Bake for 1 hour, twenty minutes. If you want it real spicy throw some tabasco sauce in the soup.


Mmmm-mmm GOOD!