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labslug
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| Number of Posts: | 184 |
| Registered on: | 9/26/2007 |
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quote:
smothered corn
That's sounds interesting- what is it/how do you make it?
:cheers:
0
re: Crawfish in West Texas
Posted by labslug on 1/30/09 at 10:24 am to EastTxTiger
I hate to be a downer, but you can forget about it. You're going to the land of chicken-fried steaks and Mexican food (which ain't bad...). People out there think seafood is frozen fish sticks.
+1
I recommend ground chuck. :cheers:
I recommend ground chuck. :cheers:
re: Places to eat in Austin
Posted by labslug on 1/28/09 at 12:44 pm to BillyTheKid
Romeo's (Italian) on Barton Springs Road might fit the bill. Also, if you're going to the One World Theater, you might go to County Line on the Hill (BBQ); its just down the road. I wouldn't exactly call it romantic but the food is decent and the ambience is good; nice view out on the patio.
Have fun. :cheers:
Have fun. :cheers:
I've never tried it, but I've heard of the match in the mouth, too.
After seeing this recipe last week, I made the oyster Rockefeller soup yesterday. (I love oysters any way, shape, or fashion.) It was very good but maybe just a bit too rich for me- could only eat one bowl. :confused: Or maybe I just snacked too much while making the soup...
Not much of a cabbage fan but I do eat it on New Year's Day. Here's how I do it:
Cook about 4 strips of bacon. Remove from pan. Slice up a medium sized onion and mince some garlic. Saute in the bacon grease until soft. Take a small head of cabbage and cut into wedeges. Add it to the pan, stir it around a bit, and then put a lid on to steam it until done (stir occasionally). Crumble the bacon and add to the dish.
Cook about 4 strips of bacon. Remove from pan. Slice up a medium sized onion and mince some garlic. Saute in the bacon grease until soft. Take a small head of cabbage and cut into wedeges. Add it to the pan, stir it around a bit, and then put a lid on to steam it until done (stir occasionally). Crumble the bacon and add to the dish.
re: Best way to cook a Pork Tenderloin
Posted by labslug on 12/3/08 at 12:40 pm to Kingwood Tiger
quote:
plit it open, fill with sundried tomatoes and feta cheese, tie it back up and grill it. Awesome!
Yes! This was on here a while back and I tried it (plus I rubbed it down w/ olive oil and sea salt and black pepper). Very good.
Yes, how about a few details? I just might try this myself this weekend. :cheers:
There was a pretty popular band playing gigs around Baton Rouge in the mid-70's called Pot Liquor. :cheers:
re: Drunk chickens tomorrow....Any tips?
Posted by labslug on 10/17/08 at 11:12 am to NatalbanyTigerFan
Ummmm- think I'll try this on Sunday!
Here's one for you-
Easy Cheesy Bacon, Eggs, and Potatoes
Yield: 6 servings
2 pkg (11.5 ounces each) STOUFFER'S® frozen Potatoes au Gratin, defrosted*
6 strips bacon, cooked, drained and crumbled
5 large eggs, lightly beaten
2/3 cup (about 2 1/2 ounces) shredded cheddar cheese
1/4 cup chopped green onions
Procedures
PREHEAT oven to 350° F.
COMBINE potatoes au gratin, bacon, eggs, cheese and green onions in a large bowl; transfer to 8-inch-square baking pan.
BAKE for 40 to 45 minutes or until knife inserted near center comes out clean. Season with ground black pepper.
Easy Cheesy Bacon, Eggs, and Potatoes
Yield: 6 servings
2 pkg (11.5 ounces each) STOUFFER'S® frozen Potatoes au Gratin, defrosted*
6 strips bacon, cooked, drained and crumbled
5 large eggs, lightly beaten
2/3 cup (about 2 1/2 ounces) shredded cheddar cheese
1/4 cup chopped green onions
Procedures
PREHEAT oven to 350° F.
COMBINE potatoes au gratin, bacon, eggs, cheese and green onions in a large bowl; transfer to 8-inch-square baking pan.
BAKE for 40 to 45 minutes or until knife inserted near center comes out clean. Season with ground black pepper.
for crunchy beef tacos-
brown some ground beef (I like ground sirloin). add salt, pepper, garlic powder, ground chili powder, and ground cumin (don't skimp on these last two ingredients) to taste.
Buy some of those pre-formed corn taco shells, place them on a cookie sheet and warm/crisp them up in the oven.
Using a slotted sppon, put the cooked meat in the taco shells, add shredded lettuce, chopped tomato, grated cheddar cheese, and picante sauce.
brown some ground beef (I like ground sirloin). add salt, pepper, garlic powder, ground chili powder, and ground cumin (don't skimp on these last two ingredients) to taste.
Buy some of those pre-formed corn taco shells, place them on a cookie sheet and warm/crisp them up in the oven.
Using a slotted sppon, put the cooked meat in the taco shells, add shredded lettuce, chopped tomato, grated cheddar cheese, and picante sauce.
question about freezing lasagna
Posted by labslug on 10/12/08 at 10:11 am
Should I bake it first and then freeze it or just freeze and then bake it when I'm ready to eat it? Thanks.
My oldest sister used to date a guy that went to LSU Law School back in late 60's (I think). Anyway, while there, he lived in this old house on Highland Rd. north of the campus that was famous for its poker games. He claims Steven Stills sat in on a few games.
Hope we're dancing
Posted by labslug on 10/9/08 at 12:54 pm
re: "instead of the juggernaut north texas team"
Posted by labslug on 10/8/08 at 11:33 am to obsessedgator
:lol: good one- made me laugh.
re: Looks like some Damn Strong football weather
Posted by labslug on 9/24/08 at 9:49 am to Griffmanjoe
perfect weather for a football game! :cheers:
I'm trying to get my ducks in a row so i can come. i've never been to Lavaca St.- what kind of food do they have- typical burgers, etc? :cheers:
chicken tenders
Posted by labslug on 9/18/08 at 3:58 pm
Cooked some last night. Dusted with flour, then dipped in egg/milk mixture, then coated with (Italian) seasoned breadcrumbs embelished with some Tony's, garlic podwer, and grated parmesean cheese. Fried in a skillet in olive oil, ~ 3 min. per side. :dude:
quote:
and fairly good omeletts (boudin and crawfish)
Only in Louisiana... I do miss the food there.
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