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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-14-2006, 11:39 AM   #16
MrsMista
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Quote:
Originally Posted by Bigmista
Candied yams, succotash, dirty rice, broccoli rice casserole, mac and cheese, blanched broccoli and red onions tossed in italian dressing, Garlic wasabi potatoes, roasted red potatoes, pasta with garlic and opal basil...

Is this enough or do you need more?
He forgot the copper pennies, which is the only way he can get me to eat carrots.
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Unread 04-14-2006, 11:45 AM   #17
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Quote:
Originally Posted by MrsMista
He forgot the copper pennies, which is the only way he can get me to eat carrots.
That makes cents to me
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Unread 04-14-2006, 11:50 AM   #18
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Kevin,

The recipie without the marshmallows I got from FoodNetwork.com. They seem to have a base recipie that is really close to what mamma used to make; then I added the marshmallows to finish mammas way of doing yams. I cook this alot. This is absolutely delicious!
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Unread 04-14-2006, 11:59 AM   #19
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One of my favorite sides, also quick and easy...

Cut the flowers off a cauliflower and add to a baking dish. Crush several cloves of garlic and add to the dish. Drizzle with EVOO, add salt and pepper, then bake at 500 degrees for 30 minutes. Great roasted cauliflower (I like broccoflower even more, but cook it a few minutes less).

If I were doing fancy duck, I would get some metal rings, about 4-5 inches across, and lay several on a cookie sheet. Then I'd very thinly slice peeled russet potatoes, and arrange a layer in a nice pattern in each ring, add porcini mushrooms that have been rehydrated along with fresh rosemary, do another layer of potatoes, another layer of mushrooms/rosemary, and top it with a layer of potatoes. Brush some melted butter on top, and back at 350 until the the potatoes are done. Then I'd put the potatoes on the plate, and add the duck on top, and put a drizzle of wine reduction sauce around the outside of the whole thing. But that's just me. :)
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Unread 04-14-2006, 01:42 PM   #20
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Nice Curt. I'm going try that, but not this holiday.
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Unread 04-14-2006, 01:46 PM   #21
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Holidays are tough times to try anything too fancy, especially when you're already doing one thing like duck, etc.... I'm doing lamb and ham, and we're making Cracker Barrel potato casserole... not fancy, but yummy!
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Unread 04-14-2006, 02:37 PM   #22
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Quote:
Originally Posted by cmcadams
One of my favorite sides, also quick and easy...

Cut the flowers off a cauliflower and add to a baking dish. Crush several cloves of garlic and add to the dish. Drizzle with EVOO, add salt and pepper, then bake at 500 degrees for 30 minutes. Great roasted cauliflower (I like broccoflower even more, but cook it a few minutes less).
I had this last weekend at Uno's Restaurant - fabulous! The only difference I will try is a dash of grated Parmesean or Asiago cheese.
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Unread 04-14-2006, 02:48 PM   #23
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Quote:
Originally Posted by MrsMista
He forgot the copper pennies, which is the only way he can get me to eat carrots.
MrsMista
Copper Pennies Good.

Here is my recipe-an old southern one.

2 Pounds carrots, peeled and cut into 1/4 –inch slices

1 each medium green pepper, cut into thin slices

1 each medium red onion, cut into thin slices

1 can Tomato soup

1/2 cup vegetable oil

2/3 cup sugar

¾ cup cider vinegar

1 tsp dry mustard

1 tsp Worcestershire Sauce

1 tsp salt

½ tsp black pepper


1. Boil carrots until cooked but still firm, about 10-12 minutes. Combine cooked carrots with sliced pepper and onion in a bowl.

2. Combine all remaining ingredients in a saucepan. Bring to a simmer over medium heat. Remove from heat and pour over carrots, onions, and pepper. Stir well. Cover and refrigerate overnight.

Serve cold.

Makes 8 servings.
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Unread 04-14-2006, 02:50 PM   #24
cmcadams
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I thought MrsMista meant that BigMista had to pay her to eat carrots!
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Unread 04-14-2006, 05:48 PM   #25
Bigmista
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Here's a dirty rice recipe that I found:

http://www.gumbopages.com/food/veg/dirty-rice.html

I'm gonna make dirty rice for a pot luck at MrsMista's tax office. I've decided to detour (since I couldn't find any gizzards) and use fatties and turkey necks for the meat. Should be interesting. I'll post the results tomorrow.
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Unread 04-14-2006, 06:38 PM   #26
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Quote:
Originally Posted by qman
MrsMista
Copper Pennies Good.

Here is my recipe-an old southern one.

2 Pounds carrots, peeled and cut into 1/4 –inch slices

1 each medium green pepper, cut into thin slices

1 each medium red onion, cut into thin slices

1 can Tomato soup

1/2 cup vegetable oil

2/3 cup sugar

¾ cup cider vinegar

1 tsp dry mustard

1 tsp Worcestershire Sauce

1 tsp salt

½ tsp black pepper


1. Boil carrots until cooked but still firm, about 10-12 minutes. Combine cooked carrots with sliced pepper and onion in a bowl.

2. Combine all remaining ingredients in a saucepan. Bring to a simmer over medium heat. Remove from heat and pour over carrots, onions, and pepper. Stir well. Cover and refrigerate overnight.

Serve cold.

Makes 8 servings.
Have you been in my recipe box?
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Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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Unread 04-14-2006, 08:38 PM   #27
qman
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Quote:
Originally Posted by Bigmista
Have you been in my recipe box?
Nope, but it sounds like we might have a similar recipe here?
Mine originally came from an old boarding house in the panhandle of Florida. It has been around and published several times. My mom clipped it about 60 years ago from a newspaper and used it all the time.
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Unread 04-15-2006, 04:31 AM   #28
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Quote:
Originally Posted by MrsMista
He forgot the copper pennies, which is the only way he can get me to eat carrots.
Mrs, are you British????????????
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Unread 04-15-2006, 07:39 AM   #29
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I love copper coin salad, here in "Show Me" land we make it a little different.

Blanch your carrots and place in a bowl with onions and bell pepper, toss with Ott's Famous French Salad Dressing that's been warmed in a saucepan or microwave. Great stuff!!

http://www.ottfoods.com/history.html
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Unread 04-15-2006, 08:15 AM   #30
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Gots ta have green bean casserole man. I love waldorf salad my gramma used to make for holidays.

Simple Waldorf

4-5 large apples cubed
1/4 cup raisins
1/4 cup dried cranberries (craisins)
1/4 cup crushed walnuts
2-3 bannanas cubed
miracle goo (whip)

Mix everything in a big bowl and add miracle goo until everythings well coated, serve.

I love this chit man.
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Better be happy that dress is still on,
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