starrynightin64
Gimpi Girl
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I think you both need spanked & forced to eat some of my cooking!!!!! 
Do you supersize your thunder thighs at the drive up?
- Thread starter koalabear
- Start date
done_got_old
Literotica Guru
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starrynightin64 said:I think you both need spanked & forced to eat some of my cooking!!!!!
We just want to provide you with a satisfying meal......I think I'll make you a few more.....just in case
starrynightin64
Gimpi Girl
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I had spinach quiche today for lunchdone_got_old said:
done_got_old
Literotica Guru
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Did you make it from scratch? If you didn't, how do you know it's really spinach?starrynightin64 said:I had spinach quiche today for lunch
starrynightin64
Gimpi Girl
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they make it up at the local delidone_got_old said:
starrynightin64
Gimpi Girl
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koalabear said:
starrynightin64
Gimpi Girl
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with out without chaps....koalabear said:More BBQ stuffes......Dutch Ovens work great on a grill. If usiing a grill nekkid best to wear a leather apron.....
Free_Spirit
Really Experienced
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I can see I'll be doing some cooking on the weekend Koala, the family will be very grateful for your thread.
It all sounds so delicious, where do I start?
It all sounds so delicious, where do I start?
koalabear
~Armed and Fuzzy~
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more veggie stuff....if I duplicate any any..oh well.... these all can be made on a grill in a dutch oven.
BROCCOLI RICE CASSEROLE
Ingredients:
3/4 cup chopped onion
3/4 cup chopped celery
2 tablespooons butter or margarine
3 cups cooked rice
1 package (10 oz.) frozen chopped
broccoli, thawed
1 can (10 oz.) condensed cream of
chicken soup
4 oz. pasteurized process cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon hot pepper sauce
1/2 cup grated Cheddar cheese
Directions:
In large skillet cook onions and celery in butter until tender crisp. Add remaining ingredients, except grated cheese. Spoon into a 2 qt. cast iron oval casserole dish. Bake at 350 degrees F for 35 minutes, or until hot and bubbly. Top with grated cheese. Bake 2 minutes longer, or until cheese melts.
Serves 6-8
these all can be made on a grill in a dutch oven.BROCCOLI RICE CASSEROLE
Ingredients:
3/4 cup chopped onion
3/4 cup chopped celery
2 tablespooons butter or margarine
3 cups cooked rice
1 package (10 oz.) frozen chopped
broccoli, thawed
1 can (10 oz.) condensed cream of
chicken soup
4 oz. pasteurized process cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon hot pepper sauce
1/2 cup grated Cheddar cheese
Directions:
In large skillet cook onions and celery in butter until tender crisp. Add remaining ingredients, except grated cheese. Spoon into a 2 qt. cast iron oval casserole dish. Bake at 350 degrees F for 35 minutes, or until hot and bubbly. Top with grated cheese. Bake 2 minutes longer, or until cheese melts.
Serves 6-8
koalabear
~Armed and Fuzzy~
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**CREAM OF POTATO SOUP
Ingredients:
12 potatoes, diced
Water to barely cover
2 cups cream
3 onions, chunked
2 chicken bullion cubes
1/2 cup chopped parsley
1/2 - 2/3 cup roux *(see recipe below)
Directions:
Place diced potatoes and onions in a 12" or 14" Lodge Dutch oven. Add enough water to barely cover. Add 2 chicken bullion cubes, crushed so they will dissolve quickly. Simmer until potatoes and onions are done. Add cream and bring back to simmer. Add roux enough to thicken. Stir in chopped parsley
*ROUX
1/2 cup butter
1/2 cup flour
Melt butter over medium heat. Add flour and cook a few minutes. Let the flour mixture brown a little, but not burn. Makes about 1/2 cup.
**RECIPE TAKEN FROM DUTCH OVEN COOKIN' COOKBOOK BY DICK STUCKI
Ingredients:
12 potatoes, diced
Water to barely cover
2 cups cream
3 onions, chunked
2 chicken bullion cubes
1/2 cup chopped parsley
1/2 - 2/3 cup roux *(see recipe below)
Directions:
Place diced potatoes and onions in a 12" or 14" Lodge Dutch oven. Add enough water to barely cover. Add 2 chicken bullion cubes, crushed so they will dissolve quickly. Simmer until potatoes and onions are done. Add cream and bring back to simmer. Add roux enough to thicken. Stir in chopped parsley
*ROUX
1/2 cup butter
1/2 cup flour
Melt butter over medium heat. Add flour and cook a few minutes. Let the flour mixture brown a little, but not burn. Makes about 1/2 cup.
**RECIPE TAKEN FROM DUTCH OVEN COOKIN' COOKBOOK BY DICK STUCKI
koalabear
~Armed and Fuzzy~
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- Mar 14, 2001
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breakfast anyone. check recipe sizes some serve quite a few.
BREAKFAST CASSEROLE
Ingredients:
6 slices of bread
1 lb. sausage (browned and drained)
8 oz. cheddar cheese (grated)
2 cups milk
6 eggs
1 teaspoon dry mustard
1 teaspoon salt
Directions:
Butter bottom of cast iron casserole dish. Remove crust from bread, butter both sides. Place in bottom of casserole dish. Top with browned sausage, then grated cheese. Stir eggs, milk, salt and mustard until well blended. Pour over sausage and cheese. Bake uncovered at 350 degrees F for 45 minutes.
Serves 8 - 10
check recipe sizes some serve quite a few.BREAKFAST CASSEROLE
Ingredients:
6 slices of bread
1 lb. sausage (browned and drained)
8 oz. cheddar cheese (grated)
2 cups milk
6 eggs
1 teaspoon dry mustard
1 teaspoon salt
Directions:
Butter bottom of cast iron casserole dish. Remove crust from bread, butter both sides. Place in bottom of casserole dish. Top with browned sausage, then grated cheese. Stir eggs, milk, salt and mustard until well blended. Pour over sausage and cheese. Bake uncovered at 350 degrees F for 45 minutes.
Serves 8 - 10
koalabear
~Armed and Fuzzy~
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MOUNTAIN MAN BREAKFAST
Ingredients:
12" Lodge Camp Dutch Oven
24 charcoal briquettes
2 pounds sausage
2 pounds frozen hash brown potatoes
8 eggs, beaten with 1/4 cup water
2 cups grated cheese
Directions:
Fry and crumble the sausage in the Dutch oven over 24 coals. Remove cooked sausage and drain on paper towels. Using the sausage drippings in the pan, brown potatoes and spread them evenly in bottom of Dutch oven. Place cooked sausage over potatoes. Pour eggs over sausage layer. Sprinkle top with cheese. Cook with 8 coals underneath Dutch oven and 16 on top for 20-25 minutes, until eggs are cooked.
Serves 8
Ingredients:
12" Lodge Camp Dutch Oven
24 charcoal briquettes
2 pounds sausage
2 pounds frozen hash brown potatoes
8 eggs, beaten with 1/4 cup water
2 cups grated cheese
Directions:
Fry and crumble the sausage in the Dutch oven over 24 coals. Remove cooked sausage and drain on paper towels. Using the sausage drippings in the pan, brown potatoes and spread them evenly in bottom of Dutch oven. Place cooked sausage over potatoes. Pour eggs over sausage layer. Sprinkle top with cheese. Cook with 8 coals underneath Dutch oven and 16 on top for 20-25 minutes, until eggs are cooked.
Serves 8
koalabear
~Armed and Fuzzy~
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BASIC CORNBREAD
Ingredients:
Solid vegetable shortening
1 1/4 cup corn meal
1/2 tsp. salt
2/3 cup all-purpose flour
1 egg, beaten
2 tablespoons to 1/4 cup sugar
1 cup milk
1 tablespoon baking powder
1/4 cup salad oil
3 tablespoons mayonnaise
Directions:
Preheat oven to 425 degrees F. Spoon a dollop of vegetable shortening in skillet, and place in oven during preheating time.
Combine dry ingredients. Add egg, milk, oil and mayonnaise to dry ingredients, mix well. Remove pan from oven (be careful, it will be very hot) and pour batter into skillet. Bake at 425 degrees F for 20 to 25 minutes, or until golden brown.
Serves 8
Ingredients:
Solid vegetable shortening
1 1/4 cup corn meal
1/2 tsp. salt
2/3 cup all-purpose flour
1 egg, beaten
2 tablespoons to 1/4 cup sugar
1 cup milk
1 tablespoon baking powder
1/4 cup salad oil
3 tablespoons mayonnaise
Directions:
Preheat oven to 425 degrees F. Spoon a dollop of vegetable shortening in skillet, and place in oven during preheating time.
Combine dry ingredients. Add egg, milk, oil and mayonnaise to dry ingredients, mix well. Remove pan from oven (be careful, it will be very hot) and pour batter into skillet. Bake at 425 degrees F for 20 to 25 minutes, or until golden brown.
Serves 8
koalabear
~Armed and Fuzzy~
- Joined
- Mar 14, 2001
- Posts
- 101,964
BUTTERMILK DROP BISCUITS
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter, margarine or shortening
1 1/4 cup buttermilk
Optional: Add 2 tablespoons finely shredded carrots, 1 tablespoon snipped parsley, 1 tablespoon chopped green onion.
Directions:
In a bowl, stir dry ingredients together. Cut in butter, margarine or shortening to coarse crumb stage. Add buttermilk. Stir until just blended.
Drop dough into Lodge Drop Biscuit Pan. Fill quite full. Bake 15-18 minutes in 450 degree F oven. Serve warm.
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter, margarine or shortening
1 1/4 cup buttermilk
Optional: Add 2 tablespoons finely shredded carrots, 1 tablespoon snipped parsley, 1 tablespoon chopped green onion.
Directions:
In a bowl, stir dry ingredients together. Cut in butter, margarine or shortening to coarse crumb stage. Add buttermilk. Stir until just blended.
Drop dough into Lodge Drop Biscuit Pan. Fill quite full. Bake 15-18 minutes in 450 degree F oven. Serve warm.
