new topic!! cooking

[charlie c]

Gus, that's what I call comfort food!

[gus danger]

It is indeed "comfort food" and it's so simple to prepare that even I can do it!
That can't be bad!
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Gus

[NewYorkJettster]

It sounds good to me! - NYJ - [img]graemlins/rose.gif[/img]

[charlie c]

I have the pleasure of hosting a fantasy football draft at my house this weekend. A featured dish besides my chain gang chili will be: NOW THIS ONLY FOR THE FIT AND STRONG HEARTED. (Yeah right)

PULLED PORK Po-Boy's(minds out of the gutter please).
I have made this and it's great and easy.
Take 1 4 to 5 pound pork butt.
Dry rub and season the heck out of it with Emeril's essence. Cover with plastic in a baking dish for at least 4 hours or over night in the fridge.
Bring the pork to room temperature and place in a large roating pan fat side up. Pre heat and set oven at 225 degrees. Slow cook for 6 to 8 hours.
Just leave it no maintence required. I use a clay roaster myself. Remove from oven and let sit for 20 to 30 minutes. Then with a knife and fork pull apart into small chunks and pieces. The meat will just crumble and fall apart. Place into a large bowl and toss and stir in BBQ sauce to taste. One that I like is Stubbs. Break out some nice rolls and creole mustard and let the sandwiches fly!

[gus danger]

Yeah [img]graemlins/music.gif[/img] if you go down to Athens, G-A
And you're driving in your car
You won't get very far before
You hear people shoutin' out!
What's that?
Butterbean! Yeah!

Gramps and grannies
Kids in their teens
Junkyard dogs and campus queens
Yeah, everybody likes butterbeans

Pass me plate full, I'll be grateful
1-2-3-4
Pick 'em, hull 'em, put on the steam
That's how we fix butterbeans
(Fix 'em hot hot hot)
(Yeah, make 'em jump outta the pot)

I agree with Fred, Kate, Keith, Cindy and Ricky ( The B-52s)
I'm always grateful for a plateful of butterbeans!
Here's an EZ recipe 4U
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GD

Butterbeans: 3 cans (15 1/2 oz) butter beans.

1/2 lb bacon, fried crisp, drained and crumbled.
2 medium onions, saute in bacon fat until soft.
Mix together 1 cup brown sugar, and 3/4 cup catsup.
Add to onions and bacon fat.

Pour the whole business over the beans and bacon.
Stir and bake at 350 degrees for 1 hr or so.
Do not cover under any circumstances!

[NewYorkJettster]

Lemon Chicken~ ( just like in the restaurants )
Chicken fillet ( beat the you know what out of it )ha
Bread the chicken w/bread crumbs fry it in the frying pan until cooked.
Then take it from frying pan,add lemon juice,water in a cassarole dish, 350 for 25mins. Walla, it is ready to eat. And it's so tastey too, tastes just like LEMON chicken. LOL... It's very good. I normally have a noodle or rice with it, and also a salad with homemade parmisain dressing, Mmm,Mmm good~ [img]tongue.gif[/img]
- NYJ - [img]graemlins/rose.gif[/img]

[NewYorkJettster]

LOL, I agree Gus~ it is almost as good as my chicken stir fry. Mmm,Mmm GOOoooooooood!
- NYJ - [img]graemlins/rose.gif[/img]

[sparklelynx]

NYJettster- I love, absolutely LOVE Chicken stir fry!!! I eat it every chance I get!

Here's one for Cherie: Since you like salmon, maybe you'll like this. [img]wink.gif[/img]
Teriyaki Salmon and Vegetables: Serves (2)

1 tablespn oil
1 lb. salmon fillets, cut into 1-inch pieces
1teaspn. chopped garlic and ginger stir blend(purchased this way)
2 cups broccoli florets
1 1/2 cups thinly sliced carrots
1 cup thinly sliced celery
3 tablespns. water
1/2 cup teriyaki baste and glaze (purchased)

1) Heat oil in large skillet or wok over medium heat until hot. Add salmon and stir-fry blend; cook and stir 3 to 5 mins or until fish flakes easily with a fork. Remove fish from skillet; cover to keep warm.

2) In same skillet/wok, combine broccoli, carrots and celery; cook and stir 3 mins. Add water, cover and cook 3 to 4 mins or until vegetables are crisp-tender, stirring occasionally.

3) Gently stir in cooked fish and terriyaki baste and glaze, cook until throughly heated.

This should take approx. 25-30 minutes to make!
Enjoy- [img]smile.gif[/img]

[gus danger]

That's what I'd call SPARKLE FOOD!!!!
I don't always like Salmon but yours and Cherie's recipes both sound very good 4 sure [img]graemlins/thumbs_up.gif[/img]
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Gus

[gus danger]

That sounds almost as good as your stir-fry NewYorkJettster!
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Hungry Gus

<font color="#007FFF" size="1">[ September 02, 2002 12:17 PM: Message edited by: gus danger ]</font>