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Your Favorite Recipes

Discussion in 'OFF TOPIC' started by PhxRam, Apr 6, 2014.

  1. CGI_Ram Hamburger Connoisseur

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    The Phx enchiladas are on tap for Sunday.

    Pics to follow.

    EDIT: Switching to the lasagna due to missing a few ingredients.
     
    #41
    Last edited: Apr 13, 2014
  2. CGI_Ram Hamburger Connoisseur

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    Presenting... Phx Mexican Lasagna!

    Damn good! This dish easily feeds 5-6. It's just the two of us, so we'll have to freeze some.

    It's one of those recipes (when adding the water/salsa mix) you are left wondering if you screwed something up! It looks like WAY too much liquid... But it cooks down nicely.

    I hit it with the broiler before removing from the oven to brown the cheese a little. Looks pretty!

    On a do-over; I might add a tad more refried beans. Here in Canada cans come in 14oz increments, so next time I'm adding some from a second can. Additionally, I am adding even more cheese to top it off!

    Prep time of 30 minutes was spot on.

    Excellent, excellent, recipe! Thank you for sharing! I'm trying the enchiladas next!

    image.jpg
     
    #42
    Cardncub and Dagonet like this.
  3. PhxRam The Estimated Prophet

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    Glad you liked it dude..

    On numerous occasions I have also doubled the beans and meat to give it a heartier filling.

    EDIT: I agree on the cheese. I normally will use about 4 cups on the topping.
     
    #43
  4. CGI_Ram Hamburger Connoisseur

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    Man... I ate this stuff 3 days in a row! Lol! Not kidding... This recipe feeds a lot!

    I added a base of refried beans when reheating.

    Tasty.
     
    #44
  5. PhxRam The Estimated Prophet

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    I actually like it a little better day 2. By day 3-4 I start getting a little burned out on it.
     
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  6. Dagonet Grillin and Chillin

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    Phx Mexican Lasagna is on the menu for this weekend. Couldn't do it this last weekend because of Easter. I will post pictures if not to tipsy from cooking. :cool:
     
    #46
  7. Yamahopper Well-Known Member

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    Get a bag of Skittles.
    Put the Skittles in a blender.
    Blend them till they are nothing but magical Skittle dust.
    Take a cheap bottle of Vodka out of the freezer. ( Always keep Vodka in the freezer)
    Take a couple chugs out of the bottle so the Skittle dust will fit.
    Pour the dust in and shake it like a mofo till it mostly dissolves.
    Go to the ROD chat on game day and kill the bottle by the fourth quarter.
     
    #47
    LesBaker, Dagonet and -X- like this.
  8. -X- I'm the dude, man.

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    Nice.

    There are some interesting flavors of Vodka floating around now. I recently saw one that was flavored like fruit loops.
    This would probably taste similar.

    Hint: If you want to drink copious amounts of Vodka and not have a hangover, drink (only) Grays Peak small batch.
    I kid you not.
     
    #48
  9. PhxRam The Estimated Prophet

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    Or Titos
     
    #49
  10. Elmgrovegnome Well-Known Member

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    This is pretty simple but I tried so many combinations until I came up with the one I like:

    Steak

    I prefer Delmonicos but any will do.
    Soy Sauce - I like to marinade the steak in it, but I often forget and just pouring it on works fine.
    Montreal steak seasoning
    Seasoned salt.

    Grill it or broil it depending on the weather. I have eaten steak at restaurants for years, and it never is as good as mine.
     
    #50
  11. Elmgrovegnome Well-Known Member

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    Gnomes Martini select:

    One shot Grey Goose Vodka
    One shot Blue Sapphire Gin
    1/4 shot Dry vermouth
    Tblsn of juice from jalapeño stuffed olives
    Two jalapeño stuffed olives

    Put ice into a shaker and add all but the Olives. Shake it up and pour it. Add the two olives.

    Non metal shakers are preferred. Gin should never touch metal, it changes the flavor.
     
    #51
  12. Elmgrovegnome Well-Known Member

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    I got a few more I will have to round up.
     
    #52
  13. RhodyRams Well-Known Member

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    IMG_20130704_184421_850.jpg


    this from last summer.. lobsters, quohags, corn and potatoes steamed in white wine
     
    #53
  14. brokeu91 Well-Known Member

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    I made the pot roast yesterday. The fiance and myself were sick with a bad cold and just stayed in all day, so it felt like a good time to try it out. It was very good. I slow cooked the roast for nearly 8 hours on low. It was probably overdone, yes it was fork tender, but it was dry...I should have listened to the recipe and only do it for 7 hours. I also cooked it with some potatoes, really didn't need any altering of the recipe for that. Anyway if you're lazy like me, I'd try it, it was very good. Also I have leftovers for sandwiches later this week.

    If you want to make gravy it's very easy because the juice is so flavorful. All you have to do is put some of the juice in a sauce pan and heat it with some flour, whisk a bit while you do it. It turned out fantastic.
     
    #54
  15. Faceplant Well-Known Member

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    Sir, you had me at "Good Seasons zesty italian salad dressing". That stuff makes everything better. I remember my mama (RIP) making cruets of that when I was a young buck. It single handedly made salad awesome for me. I use it in everything from dips, to Chili, to Hot and Sour soup (recipe later).

    Great thread idea. Soooo hungry... om nomnomnomnom...

    [​IMG]
     
    #55
  16. RamzFanz Well-Known Member Pit Boss

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    Yeah, we find it drys out at 8 hours too. I've cooked it as little as 6 and it was done.

    I would have thought "NEVER cook over 7 hours. Just do what I said and don't screw with it." would have convinced you!

    What I do is when it's done, I tear or cut it into pieces and return it to the juices to soak for a bit.
     
    #56
  17. RamzFanz Well-Known Member Pit Boss

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    I know, right? Both of my favorite Clowney's Lazy recipes have Zesty Italian.
     
    #57
  18. brokeu91 Well-Known Member

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    The reason why I did 8 hours, was because all of the interwebs recipes all call for a roast of 3-4 lbs to be on low heat for at least 8 hours. Next time I will defer to the master's recipe
     
    #58
  19. RhodyRams Well-Known Member

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    just a suggestion but get yourself a good meat thermometer and check the roast after 4 hours or so... gotta remember the meat will keep cooking after you take it out of the oven so you want to shoot for 145 internal temp


    wifey does pot roasts in the slow cooker...juicy every time
     
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  20. RamzFanz Well-Known Member Pit Boss

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    You have made a wise decision Grasshopper.
     
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