Live Stoners Dr. Bubbles & Bushmasterar15's Food Network

[Frankthetank]

All finished...

:smoking:

 

[Mañ'O'Green]

@Frankthetank Your killing me here. I look at yours I look at mine.............. I'll be right there!

Cheese Dogs wrapped with crescent dough stuffed with homemade chorizo and American Cheese. Oh well!

Well they came out ok and tasted very good!

 

[Mañ'O'Green]

Yeah, I know it is still a hot dog .

 

[Frankthetank]

@Frankthetank Your killing me here. I look at yours I look at mine.............. I'll be right there!

Cheese Dogs wrapped with crescent dough stuffed with homemade chorizo and American Cheese. Oh well!

View attachment 1128875

Well they came out ok and tasted very good!

View attachment 1128963

Haha...thanks for the kind words, buddy.

Hey, that dog looks tasty to me!! Little wedge salad on the side...

 

[Mañ'O'Green]

I needed to cook a pot of beans for my gig next Saturday. So I made some chili beans for us.

Yep that is 12 pounds of pink beans!

 

[Mañ'O'Green]

I am in the kitchen making the Sour Dough stuffing. I don't know why we call it stuffing; I never stuff poultry. It is just safer that way! I know everyone has their favorite "Mom's Recipe" but you should give this one a try. I have never had a complaint in 40 years except when I did not make enough.

Here is the recipe:

Turkey Dressing​

Uncooked ingredients:

Sour dough bread 2 loaves cut in cubes (Stale is best)

2 cups Celery diced (I use a whole head)

1 bunch Parsley chopped

8 Eggs hard boiled chopped

2 cans Green Olives - drained

¼ C white wine or more

Moisten with chicken stock

Cooked ingredients:

2# ground chuck

1# ground pork

2 brown onions diced

Poultry seasoning 1-1/2 Tbls. ( Bell’s Brand a must if you can find it)

1 stick Nuco Brand Margarine (don't use butter)

1-1/4 cups red wine vinegar

Salt and pepper to taste.

Method:

Cook beef, pork and onions until just cooked through 145°F add Poultry Season, margarine, vinegar and salt and pepper to taste. Let this cool completely.

In a large bowl mix the cooked meat, bread, celery, parsley, eggs and olives sprinkling white wine as you go. If you used stale bread use more wine. It is best if you add the eggs after everything is already mixed in so you don't mush them up!

To heat for serving fill a chafing pan with the mixture moisten with chicken stock and heat until browned on top (whatever else is in the oven can dictate the temperature or 375°F is good.)



I make this giant batch then freeze it in portions for the two of us (bigger portions than you think) Just take it out of the freezer moisten with chicken stock and cook. Easy peasy.

 

[Mañ'O'Green]

My part of the meal prep is done, turkey on the Weber, dressing is oven ready. Well I still need to make the Cranberry Sauce but that just takes a couple of minutes just before service.

I bagged up the dressing for the freezer in ziplocks leave some air in the bag so when I vacuum seal it it is not crushed.

Nothing to do for at least an hour.......... can you say Dabs.........

Dabs:

 

[Mañ'O'Green]

Oh yeah!

 

[Puff Puff Pat]

Looks delicious, MoG! I'm going to have to try you're stuffing recipe. My mom makes a killer stuffing, super simple; bread, bacon, celery, onions and poultry seasoning, but everytime I have it it brings me right back to my childhood!

My contribution for Thanksgiving is my signature brussel sprouts:

The funniest part about it is that the recipe actually came to me in a dream. Probably 8 or ten years ago, a couple of days before Thanksgiving, I was asked to make a veggie side for dinner, I took a nap, and literally dreamed about making this. So when I woke up I wrote down the recipe and made it that Thanksgiving, and it was such a hit that everyone wanted me to make it every year. Even the kids loved it.

Here's the recipe if any one wants to try it:

2 lbs fresh brussel sprouts, loose leaves removed, stems trimmed and washed

1 lb bacon cut into ~1/2 in pieces

1 large red onion cut in half and sliced into 1/4 in slices

1 shallot sliced as thin as you can

4 cloves of garlic minced

1 bunch of cilantro roughly chopped

1/2 cup red wine

Salt and pepper to taste

Par boil the brussel sprouts for about 6 minutes, then dump them in a colander and rinse them in cold water to stop the cooking and cut on half

Fry up the bacon on medium low heat until just before desired crispness, take out the bacon and set aside

Raise the heat to medium and Throw the onion and cook until just a little soft 3-4 minutes.

Add the brussel sprouts back in and saute for about 5 minutes, then add in the shallot and garlic, and cook covered for about 15 minutes, stirring every few minutes.

Once the sprouts have reached the tenderness you like, deglaze the pan with the red wine, throw in some pine nuts if you like, and then the cilantro and cook for another few minutes to evaporate most of the alchohol. Dish up and dig in.

It looks a little complicated in text, but it's actually a pretty simple recipe. The beauty of it is by par boiling the sprouts you don't get all that sulfur odor from them. It's a surprisingly nuanced dish for so few ingredients. Try it out and let me know what you think!

 

[Mañ'O'Green]

Looks delicious, MoG! I'm going to have to try you're stuffing recipe. My mom makes a killer stuffing, super simple; bread, bacon, celery, onions and poultry seasoning, but everytime I have it it brings me right back to my childhood!

My contribution for Thanksgiving is my signature brussel sprouts:
View attachment 1133027

The funniest part about it is that the recipe actually came to me in a dream. Probably 8 or ten years ago, a couple of days before Thanksgiving, I was asked to make a veggie side for dinner, I took a nap, and literally dreamed about making this. So when I woke up I wrote down the recipe and made it that Thanksgiving, and it was such a hit that everyone wanted me to make it every year. Even the kids loved it.

Here's the recipe if any one wants to try it:

2 lbs fresh brussel sprouts, loose leaves removed, stems trimmed and washed

1 lb bacon cut into ~1/2 in pieces

1 large red onion cut in half and sliced into 1/4 in slices

1 shallot sliced as thin as you can

4 cloves of garlic minced

1 bunch of cilantro roughly chopped

1/2 cup red wine

Salt and pepper to taste

Par boil the brussel sprouts for about 6 minutes, then dump them in a colander and rinse them in cold water to stop the cooking and cut on half

Fry up the bacon on medium low heat until just before desired crispness, take out the bacon and set aside

Raise the heat to medium and Throw the onion and cook until just a little soft 3-4 minutes.

Add the brussel sprouts back in and saute for about 5 minutes, then add in the shallot and garlic, and cook covered for about 15 minutes, stirring every few minutes.

Once the sprouts have reached the tenderness you like, deglaze the pan with the red wine, throw in some pine nuts if you like, and then the cilantro and cook for another few minutes to evaporate most of the alchohol. Dish up and dig in.

It looks a little complicated in text, but it's actually a pretty simple recipe. The beauty of it is by par boiling the sprouts you don't get all that sulfur odor from them. It's a surprisingly nuanced dish for so few ingredients. Try it out and let me know what you think!

That looks good. I will definitely try that soon

When You cannot choose between Pumpkin and Pecan Pies you just eat both. These are made without Dairy from cows. Way too many carbohydrates........................