|May 28th, 2007, 08:57 PM||#81|
Join Date: 08-22-06
|May 28th, 2007, 09:16 PM||#82|
Its tough out there.
Join Date: 04-12-06
Location: Canton MI
my brother and i came up with this one
-1 can chilli
-1/4 block of colby cheese shreaded
-1 can hatch green chilly(optional)
-microwave till melted and slopy
realy good stuff but not fun to clean the bowl
Last edited by muddy maki; May 28th, 2007 at 09:21 PM.
|May 31st, 2007, 12:45 PM||#83|
Join Date: 03-11-06
Location: Rochester Hills, MI
1/2 cup butter or margarine (one stick)
1-1/2 cup brown sugar
1 tsp. cinnamon
6-8 slices of bread
1-3/4 to 2 cups of milk
Melt margarine in 9x13 pan. Mix brown sugar and cinnamon together in bowl, add to melted margarine and stir in pan. Place slices of bread on top of brown sugar mixture. Beat eggs and milk in bowl with salt. Pour egg mixture over bread. Refrigerate overnight. Bake at 350 degrees for 45 minutes.
|January 28th, 2008, 07:27 PM||#84|
Join Date: 11-15-05
Location: Dearborn Heights
Just wanted to share this recipe from the food network, I totally put my own twist on it, like more japalenos when I made it for bones and more lime and cilantro for when I make it for myself (like right now)...
4 tablespoons olive oil
1 medium onion, roughly chopped
4 large cloves garlic, roughly chopped
2 jalapenos, seeded and sliced
1 tablespoon dried oregano
1 teaspoon dried cumin
1 (28-ounce) can chopped tomatoes
3 cups shredded cooked chicken
Few dashes Worcestershire sauce
3 to 4 cups chicken stock
1 cup cooked white rice
Sour cream, for garnish
Fresh cilantro leaves, for garnish
Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.
Bring to a simmer and cook 20 minutes.
Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
P.S. goes great with a rose wine :) and is better as leftovers!