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Post by Coaltrain on Dec 8, 2012 20:39:28 GMT -5
Ok my friends, I have a recipe question for all of you! Flotus/1961, I will request that you abstain from this one. Only because you know my secret.
What can you make using, steak, bacon and dilled pickle? Put something together please.
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Don't like guns?
Don't buy one.
There, wasn't that easy!
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Post by Deleted on Dec 8, 2012 20:41:39 GMT -5
Ok my friends, I have a recipe question for all of you! Flotus/1961, I will request that you abstain from this one. What can recipe or appetizer can you make using, steak, bacon and dilled pickle? Put something together please. My jalapeno poppers are to DIE for... |
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Post by Coaltrain on Dec 8, 2012 20:43:02 GMT -5
Ok my friends, I have a recipe question for all of you! Flotus/1961, I will request that you abstain from this one. What can recipe or appetizer can you make using, steak, bacon and dilled pickle? Put something together please. My jalapeno poppers are to DIE for... So where is the steak, bacon and dill pickle used in your recipe?? |
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Don't like guns?
Don't buy one.
There, wasn't that easy!
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Post by Deleted on Dec 8, 2012 20:43:31 GMT -5
What do I win?
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Post by Coaltrain on Dec 8, 2012 20:46:15 GMT -5
You do not WIN anything. You failed to use the ingredients. Go to your corner and spend 10 !minutes dreaming of new bullshit to pull on people. Its what you do best |
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Don't like guns?
Don't buy one.
There, wasn't that easy!
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Post by cyberobb99 on Dec 8, 2012 23:02:28 GMT -5
Ok my friends, I have a recipe question for all of you! Flotus/1961, I will request that you abstain from this one. Only because you know my secret. What can you make using, steak, bacon and dilled pickle? Put something together please. 1) Run the pickle through a blender until it's liquified. Blend into the pickle mash brown sugar in the ratio of 5 parts pickle mash to 1 part brown sugar. 2) Cook the bacon until it's fully cooked but still flexible. Do NOT allow it to get crispy. Set aside. 3) Cut the steak into 1 inch cubes, marinate for an hour in the sweetened pickle mash. Keep it covered and refrigerated, turning it every 10 minutes. 4) Remove the steak from the marinade, but do not rinse it off. Wrap each steak cube in 1/2 to 1/3 piece of bacon (just enough to slightly overlap) and drive a toothpick through the overlap and through to the other side. 5) Broil each cube under you oven broiler (because I assume that none of you owns a salamander) set at high with the cubes only about 3" from the flames/element just until the steak starts to develop a bit of crust, then flip it. Do not cook it long enough to burn either the steak or the bacon, or allow the meat to cook beyond "medium" doneness. Allow them to rest for few minutes before eating. |
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Post by AlaCowboy on Dec 8, 2012 23:28:30 GMT -5
Next up is my famous asparagus casserole.
21 stalks fresh asparagus (or 2 cans Green Giant asparagus)
1 can cream of mushroom soup
1 sleeve saltine crackers, crumbled in a bowl
1 lb. mild cheddar cheese grated
1 dozen fresh mushrooms, sliced or chopped
Steam the fresh asparagus for 3 or 4 minutes so it is still a bit crisp. don't steam canned asparagus.
Mix 1/4 can warm water in the cream of mushroom soup (if using canned asparagus use some juice from the can)
Layer saltines in a pyrex dish, spread some of the cream of mushroom soup, layer with 7 spears asparagus, sprinkle mushrooms over asparagus, cover with cheese.
Another layer of saltines, mushroop soup, asparagus, mushrooms, cheese.
Yet another layer of each (for total of 3 layers)
Bake at 300 for about 5-8 minute (until cheese melts)
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56-43-2* OVER FLORIDA. ALWAYS IN THE LEAD.
THE CRYBABY LIZARDS WOULD ACCEPT THIS IF THEY WERE HONEST
*2020 Is Negated By Covid-19
15 SEC CHAMPIONSHIPS FOR GEORGIA
FLORIDA HAS ONLY 8 SEC CHAMPIONSHIPS
BACK-TO-BACK NATIONAL CHAMPIONS 2021! 2022!
FOUR NATIONAL CHAMPIONSHIPS!
AMERICAN BY BIRTH. SOUTHERN BY THE GRACE OF GOD!!!
2017 GRAND DOUCHE AWARD WINNER - NOW RETIRED
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Post by Coaltrain on Dec 8, 2012 23:29:40 GMT -5
Ok my friends, I have a recipe question for all of you! Flotus/1961, I will request that you abstain from this one. Only because you know my secret. What can you make using, steak, bacon and dilled pickle? Put something together please. 1) Run the pickle through a blender until it's liquified. Blend into the pickle mash brown sugar in the ratio of 5 parts pickle mash to 1 part brown sugar. 2) Cook the bacon until it's fully cooked but still flexible. Do NOT allow it to get crispy. Set aside. 3) Cut the steak into 1 inch cubes, marinate for an hour in the sweetened pickle mash. Keep it covered and refrigerated, turning it every 10 minutes. 4) Remove the steak from the marinade, but do not rinse it off. Wrap each steak cube in 1/2 to 1/3 piece of bacon (just enough to slightly overlap) and drive a toothpick through the overlap and through to the other side. 5) Broil each cube under you oven broiler (because I assume that none of you owns a salamander) set at high with the cubes only about 3" from the flames/element just until the steak starts to develop a bit of crust, then flip it. Do not cook it long enough to burn either the steak or the bacon, or allow the meat to cook beyond "medium" doneness. Allow them to rest for few minutes before eating. Wow, almost sounds like Speedys! |
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Don't like guns?
Don't buy one.
There, wasn't that easy!
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Woah, this is a default personal text! Edit your profile to change this to what you like!
Member with solid, if unspectacular number of posts
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Post by Coaltrain on Dec 9, 2012 7:14:28 GMT -5
Next up is my famous asparagus casserole. 21 stalks fresh asparagus (or 2 cans Green Giant asparagus) 1 can cream of mushroom soup 1 sleeve saltine crackers, crumbled in a bowl 1 lb. mild cheddar cheese grated 1 dozen fresh mushrooms, sliced or chopped Steam the fresh asparagus for 3 or 4 minutes so it is still a bit crisp. don't steam canned asparagus. Mix 1/4 can warm water in the cream of mushroom soup (if using canned asparagus use some juice from the can) Layer saltines in a pyrex dish, spread some of the cream of mushroom soup, layer with 7 spears asparagus, sprinkle mushrooms over asparagus, cover with cheese. Another layer of saltines, mushroop soup, asparagus, mushrooms, cheese. Yet another layer of each (for total of 3 layers) Bake at 300 for about 5-8 minute (until cheese melts) Sooo where is the pickle, steak and bacon in your recipe? Hmmmmm?  |
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Don't like guns?
Don't buy one.
There, wasn't that easy!
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Woah, this is a default personal text! Edit your profile to change this to what you like!
Member with solid, if unspectacular number of posts
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Post by Coaltrain on Dec 9, 2012 8:21:29 GMT -5
Okay, Heres is what I do -- My german Grandmother created this recipe. If you think you will hate it, try it and you'll probably like it. Kids LOVE it
Use dill pickles cut into 1/4 length spears, than cut each of those in half
slice a good steak (not some crappy one) into 1/4" thick slices. (you can adjust what you need)
Then take bacon slices and cut those in half
Wrap each pickle with steak, than the bacon. Attach together with a toothpick or use a ka-bob skewer
You can either cook them on the grill or in a frying pan. Cook until you think the bacon is brown. It may not crisp up all around, but who cares. BTW, dill pickles heated are awesome!!
Average person will eat 10 - 20 each of these.
If you want healthy, this is not it!!
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Don't like guns?
Don't buy one.
There, wasn't that easy!
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Woah, this is a default personal text! Edit your profile to change this to what you like!
Godlike Member
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Post by AlaCowboy on Dec 9, 2012 9:07:06 GMT -5
Next up is my famous asparagus casserole. 21 stalks fresh asparagus (or 2 cans Green Giant asparagus) 1 can cream of mushroom soup 1 sleeve saltine crackers, crumbled in a bowl 1 lb. mild cheddar cheese grated 1 dozen fresh mushrooms, sliced or chopped Steam the fresh asparagus for 3 or 4 minutes so it is still a bit crisp. don't steam canned asparagus. Mix 1/4 can warm water in the cream of mushroom soup (if using canned asparagus use some juice from the can) Layer saltines in a pyrex dish, spread some of the cream of mushroom soup, layer with 7 spears asparagus, sprinkle mushrooms over asparagus, cover with cheese. Another layer of saltines, mushroop soup, asparagus, mushrooms, cheese. Yet another layer of each (for total of 3 layers) Bake at 300 for about 5-8 minute (until cheese melts) Sooo where is the pickle, steak and bacon in your recipe? Hmmmmm?
... just where DID you stick that pickle, you kinky woman! |
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56-43-2* OVER FLORIDA. ALWAYS IN THE LEAD.
THE CRYBABY LIZARDS WOULD ACCEPT THIS IF THEY WERE HONEST
*2020 Is Negated By Covid-19
15 SEC CHAMPIONSHIPS FOR GEORGIA
FLORIDA HAS ONLY 8 SEC CHAMPIONSHIPS
BACK-TO-BACK NATIONAL CHAMPIONS 2021! 2022!
FOUR NATIONAL CHAMPIONSHIPS!
AMERICAN BY BIRTH. SOUTHERN BY THE GRACE OF GOD!!!
2017 GRAND DOUCHE AWARD WINNER - NOW RETIRED
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Post by Walter on Dec 9, 2012 9:58:57 GMT -5
Ok my friends, I have a recipe question for all of you! Flotus/1961, I will request that you abstain from this one. Only because you know my secret. What can you make using, steak, bacon and dilled pickle? Put something together please. 1) Run the pickle through a blender until it's liquified. Blend into the pickle mash brown sugar in the ratio of 5 parts pickle mash to 1 part brown sugar. 2) Cook the bacon until it's fully cooked but still flexible. Do NOT allow it to get crispy. Set aside. 3) Cut the steak into 1 inch cubes, marinate for an hour in the sweetened pickle mash. Keep it covered and refrigerated, turning it every 10 minutes. 4) Remove the steak from the marinade, but do not rinse it off. Wrap each steak cube in 1/2 to 1/3 piece of bacon (just enough to slightly overlap) and drive a toothpick through the overlap and through to the other side. 5) Broil each cube under you oven broiler (because I assume that none of you owns a salamander) set at high with the cubes only about 3" from the flames/element just until the steak starts to develop a bit of crust, then flip it. Do not cook it long enough to burn either the steak or the bacon, or allow the meat to cook beyond "medium" doneness. Allow them to rest for few minutes before eating.
Robb, clearly you've been inside a commercial kitchen. I don't know too many people that know that term.
We either have to make you king of the Food board or banish you as a ringer. |
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Post by Coaltrain on Dec 9, 2012 10:28:20 GMT -5
Sooo where is the pickle, steak and bacon in your recipe? Hmmmmm?
... just where DID you stick that pickle, you kinky woman! |
|
|
Don't like guns?
Don't buy one.
There, wasn't that easy!
|
Woah, this is a default personal text! Edit your profile to change this to what you like!
Deleted
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Post by Deleted on Dec 9, 2012 18:57:53 GMT -5
Okay, Heres is what I do -- My german Grandmother created this recipe. If you think you will hate it, try it and you'll probably like it. Kids LOVE it Use dill pickles cut into 1/4 length spears, than cut each of those in half slice a good steak (not some crappy one) into 1/4" thick slices. (you can adjust what you need) Then take bacon slices and cut those in half Wrap each pickle with steak, than the bacon. Attach together with a toothpick or use a ka-bob skewer You can either cook them on the grill or in a frying pan. Cook until you think the bacon is brown. It may not crisp up all around, but who cares. BTW, dill pickles heated are awesome!! Average person will eat 10 - 20 each of these. If you want healthy, this is not it!! Decadent! Those would go good with my jalapeno poppers! |
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Woah, this is a default personal text! Edit your profile to change this to what you like!
Deleted
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Post by Deleted on Dec 9, 2012 18:59:04 GMT -5
So why the hell are there no photos in this thread?  |
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Jan 13, 2020 17:38:49 GMT -5
May 1, 2022 14:04:40 GMT -5
