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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-03-2010, 06:57 PM | #1 |
Full Fledged Farker
Join Date: 12-07-08
Location: Cincinnati, Ohio
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Woodhouse Pasta
This recipe was original born out of the need for a quick fast meal that used up whatever was left in the log cabin's fridge. It has since become a favorite in the Pineywoods of Kentucky as well as here in the city. Tonight variation is as follows.
INGREDIENTS: 3 Chicken Breast Tenders (cut into chunks) 1 Italian Sausage (sliced) 1/4 Cup Sweet Snap Peas 1 Medium sized Shallot (Minced) 2 TBS Minced Garlic 2 TBS Olive Oil 2 TBS Butter 1/4 Cup shredded Italian Cheese (Moz, Asaiago, & Prov) 1 tsp Crushed Red Pepper 1 Serving of Angel Hair Pasta DIRECTIONS: Heat the Olive Oil in a cast Iron Skillet. Brown meat until lightly brown then add garlic, and shallots. When the shallots are just becoming translucent add in the peas and butter. Continue cooking until the peas are bright green and tender. Remove from heat. Spoon contents over Angel Hair Pasta (including the oils and drippings in the pan) and top with red pepper and shredded cheese. Enjoy! The cook time on this is less than 15 minutes and can be done with just about any type of meat you like.
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02-03-2010, 07:08 PM | #2 |
is One Chatty Farker
Join Date: 03-22-09
Location: Fredericton N.B. Canada
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Great looking supper
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MILLSY AND I AM A MEATATARIAN |
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02-03-2010, 07:17 PM | #3 |
Full Fledged Farker
Join Date: 12-07-08
Location: Cincinnati, Ohio
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Thanks Millsy.
Did you ever try that Peanut Butter Pie Recipe? I was wondering about that the other day and curious what you thought of it. It's not for everybody, as it can be very sweet.
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02-03-2010, 07:41 PM | #4 |
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio
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don't look yellow to me.
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02-03-2010, 07:49 PM | #5 |
Full Fledged Farker
Join Date: 12-07-08
Location: Cincinnati, Ohio
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I'm getting closer. I have a photog friend coming over to trade lighting tips for dinner.
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Life goes better with cracklin! |
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02-03-2010, 08:02 PM | #6 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Looks real good Crack. I like the crusty bread too.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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Thanks from:---> |
02-03-2010, 08:18 PM | #7 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Good looking eats!!
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Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009 |
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02-03-2010, 08:18 PM | #8 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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man i like that!!! kinda like hillbilly meets asian fusion thing....gonna copy and keep that recipe!
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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02-03-2010, 09:07 PM | #9 |
Full Fledged Farker
Join Date: 12-07-08
Location: Cincinnati, Ohio
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Thanks Boatnut. Next time I clean out the fridge I might try that with a little fresh ginger and skip the cheese.
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02-03-2010, 09:11 PM | #10 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Great recipe! I wonder what the addition of a couple teaspoons of lemon juice would do?
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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02-03-2010, 09:16 PM | #11 |
Full Fledged Farker
Join Date: 12-07-08
Location: Cincinnati, Ohio
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Hmm. I just ate enough pasta for 2 people and the thought of an asian twist and lemon juice are making me want to go make more!
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Life goes better with cracklin! |
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02-03-2010, 09:27 PM | #12 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Oh, and then toss in a couple hands full shrimp and some zest from the lemon...
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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02-03-2010, 09:50 PM | #13 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks really good! Thanks for sharing the recipe.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-04-2010, 04:43 AM | #14 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Oh yeah!!!
I'd hit that numerous times! Nice photography!
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