Marie's Chicken enchiladas Gran daze 
Marie's Chicken enchiladas Gran daze
^Recipe or BAN, Karl!
Yeah, wth? That's not fair. Post, O taco king.
Margie
Marie'Grandaze Enchilada's
What you need 2 chicken breast Pounded flat Chicken Montreal seasoning Bag of yellow rice 10 inch Burrito shells can of enchilada sauce yellow/white cheese mix bag of corn Garlic cloves 1 Onion
Cook rice and brown chicken /chicken montreal seasoned in some olive oil , cube chicken use oil in pan ,cook off some minced garlic 5 or six cloves and 1 diced onions in pan then throw in bag of corn , Then combine with cooked rice add some enchilada sauce,1 cup cheddar cheese grated 1 cup monteray jack to flavor and infuse color and taste . Let cool and then One scoop of mix Fold in ends then Roll big fatty Joint like burrito's and place in pan cover w/remaining enchilada sauce and cheese bake until cheese melts .30 mins covered in 350 degree oven enjoy !
Well now what the berkeley are those?!?!?
Dammit Karl! 
Same here! I love Indian food.
Wy wife will never believe where I got the recipe from 
93EXCivic wrote:Marjorie Suddard wrote: Slow cooker chicken tandoori 1 whole chicken 1/2 C yogurt 2 t garam masala 2 cloves garlic, minced 1t ginger 1/2 t cumin 1/4 t ground cloves Juice of one lemon Siracha to taste 1 packet Sazon Goya con Azafran Mix yogurt with next 7 ingredients, pour over chicken in ziploc bag, squeeze to coat and marinate overnight. Put chicken in crockpot, add 1 onion to cavity, cook on Low 8 hrs or High 4.Must try this one.
Hard to believe that none of you liberal-thinking progressives have posted this up yet!
Adult Cicadas can be eaten as well as Cicada Larvae. You should pick mature females for your your dish. Adult Cicada males have hollow abdomens and not much meat, but the female Cicadas are filled with lots of fat. Before you start your cooking you need to remove all the hard parts: wings, legs and head. These parts don’t contain much of the meat either but may be very sharp, so its best to get rid of them.
You will need: two tablespoons butter or peanut oil, one and a half pounds of cicadas, two serrano chilies, raw, finely chopped, one tomato, finely chopped, one onion, finely chopped, one and a half table spoon ground pepper, one and a half table spoon cumin, three tablespoons taco seasoning mix, one handful cilantro, chopped, Taco shells, Sour cream, Shredded cheddar cheese, Shredded lettuce.
All you need to do now is: 1. Heat the butter or oil in a frying pan and fry the cicadas for 10 minutes, or until cooked through. 2. Remove from pan and roughly chop into 1/4-inch cubes/ Place back in pan.. 3. Add the chopped onions, chilies and tomato, season with salt, and fry for another 5 minutes on medium-low heat.. 4. Sprinkle with ground pepper, cumin and oregano to taste.. 5. Serve in taco shells and garnish with cilantro, sour cream, lettuce and cheddar cheese.
Bullseye ! Fun for the young and young at heart ! Toast bread have way ish hollow out a space for egg in the middle . Butter bread on both sides . cook as you like your egg ! eNJOY !aS seen on v for vendetta 
In reply to paranoid_android74:
Edited it for you, because I left the Sazon Goya out of my original post, and it really gives you that nice color.
Margie
Swank Force One wrote: Well now what the berkeley are those?!?!? Dammit Karl!
Breakfast parafits but ofcourse , fruit of choice yogurt ,whipped cream and cinammon sugar top
Karl La Follette wrote:Swank Force One wrote: Well now what the berkeley are those?!?!? Dammit Karl!Breakfast parafits but ofcourse , fruit of choice yogurt ,whipped cream and cinammon sugar top
Oh, i was hoping they were something i could get hammered on.
What sort of booze would you suggest adding to those?
A brandy would be fine
Swank Force One wrote:Karl La Follette wrote:Oh, i was hoping they were something i could get hammered on. What sort of booze would you suggest adding to those?Swank Force One wrote: Well now what the berkeley are those?!?!? Dammit Karl!Breakfast parafits but ofcourse , fruit of choice yogurt ,whipped cream and cinammon sugar top
I would say rum.
93EXCivic wrote:Swank Force One wrote:I would say rum.Karl La Follette wrote:Oh, i was hoping they were something i could get hammered on. What sort of booze would you suggest adding to those?Swank Force One wrote: Well now what the berkeley are those?!?!? Dammit Karl!Breakfast parafits but ofcourse , fruit of choice yogurt ,whipped cream and cinammon sugar top
Kahllua in your coffee that you drink with breakfast.
Or gin with your oj. Or Amaretto with your oj.
OH MY GAAAAAWD! Must eat now!
DukeOfUndersteer wrote:Savory: Bacon and Egg Toast Cups Ingredients: 6 slices of bacon, uncooked or precooked 6 slices of whole grain bread 1/2 cup shredded cheddar or Mexican-style cheese 6 eggs Salt and pepper to taste Directions: Preheat the oven to 400° F. Generously spray muffin pan with cooking spray. In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. You want it to still be flexible. Transfer to a paper towel-lined plate. Cut circles (about 3 1/2 inches) in each piece of bread using a drinking glass turned upside down. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. This can be a little tricky until you get the hang of it. Sprinkle a small amount of shredded cheese in the center of each piece of bread. Crack one egg over each piece of bread being careful not to break the yolks. If you don’t want to use all of the egg white, you may need to adjust the cooking time. Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 15 minutes for me) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.
Stupidly good snack food:
Mix 2 parts honey roasted peanuts with 1 part chocolate chips.
Stuffed pork loin 
Unkle Tow browning off litttle piggy stuffed cheeze .prosciouto spinach tied off butcher twine /Tow truck front wheel in microwave window 
Dogs say bring beer ice and bacon
We doing prime ribalso Happy Birthday marie I love you sweetheart ! 
Anybody got any good recipes for blackberries? I'm a week or two away from being deluged with huge, ripe, juicy, scrumptious, voluptuous blackberries!
I usually just put blackberries on my fruit salad, but I would love to make a pie with them.
I can share a tip for keeping berries fresher longer; rinse them in a mixture of one part vinegar (white or apple cider work best) and ten parts water. I mix up the rinse in a large bowl and plunge the berries right in. Then, rinse under cold water and dry, I usually set mine on paper towels.
When I go to refrigerate them, I line a large mason jar with a dry paper towel and put the berries in that with the lid on. I have tried this on strawberries, raspberries, blackberries and blueberries, seems to work well at keeping the mold at bay. 
I recommend the following cookbook: Madhur Jaffrey's Quick & Easy Indian Cooking http://amzn.com/0811859010
Over the years I had strayed from recipes and as a result cooked only from intuition. As a result, everything I made tasted familiar. The Indian cookbook I linked to has introduced a lot more variety into my diet, and I enjoy learning new techniques again. I had to buy a ton of new spices, but I have loved all of the recipes it features. It also introduced to me "tarka," or frying select spices in oil to change the spice's flavor.
My Carne Asada recipie I stole from my old job and tweaked a bit.
3# of Flank or Skirt steak(the thinner the better, MOAR FLAVURZ)
2 cans of chipotle peppers
3 cloves of garlic
1/4 Large white onion
handful of Cilantro(no stems)
2 limes
Paprika(3 good shakes)- smoked adds a nice touch
Chili Powder(Chili 9000 from Penzey's highly recommended, 3-4 good shakes)
Salt- 1 tsp
2 Corona's
Blend the chili powder, paprika, salt, garlic, onion, cilantro, juice of both limes until a little chunky(but not too chunky). Adjust seasoning to taste. DO NOT THROW AWAY THE EMPTY CANS THE CHIPOTLES CAME IN OR THE LIMES AFTER THE JUICE HAS BEEN SQUEEZED OUT!!! Open one Corona, Add a little bit of the corona to the cans, swish it around to get all the remaining goodness out, and dump it into the blended mixture. Pour it over your steak, making sure to distribute evenly below, between, above, and all around the steak. Throw in the limes. Pour the rest of the 1st bottle of corona into the mixture and mush it around with the steak until it's all nice and distributed evenly. Stash in the fridge overnight, and grill it to perfection the next day; you can dump the rest of the mixture over the steak while grilling. Can be eaten with some black beans and rice, or cut it up to use in fajitas, burritos, tacos, nachos, etc.
Oh, that second Corona? Go ahead, crack it open and enjoy it.
I'll be making this again in a week or two and will post pics. It's especially delicious.
In reply to beans:
God I must make that soon.
prepping chicken Pinchos and zuchini and squash pinchos 
OK, this was easy, sounds weird, but was REALLY good.
I had baked salmon at Mom and Dad's house last night. Dad oiled a cookie sheet to bake it on, drizzled olive oil over the fish, sprinkled it with a store bought lemon-pepper spice mix, and then topped it with of all things, apple butter(!!!). When he baked it, the apple butter cooked down into a REALLY nice glaze. I never would have considered it, and it was great.
This was served with the worlds easiest side salad. (We call it a "greek salad" but I have no idea how authentic it is.)
lots of cherry tomatoes, halved
1 medium sized onion, cut into small pieces
crumbled feta cheese (garlic and herb pre-infused)
drizzle with balsamic vinegar and olive oil
The other sides we had were yellow rice and some squash and zuccini. It made a really good meal.
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