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Old May 28th, 2007, 07:57 PM   #81
MudGrl
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Quote:
Originally Posted by deuce228 View Post
Good thing. I had my pork and chicken temps mixed up and could have made someone angry or sick.

I was going to say 3 hrs but I thought that sounded too long. First instinct is normally the one to follow huh.
Mom kept wanting to say 160*...but I verified it online. My sister & brother in law got food poisoning from chicken and it wasn't a pretty situation. Both were in the hospital overnight. We had a 3lb chicken and I think it took 2 hours or so to cook. Maybe could've been done earlier, but I didn't check until the 2 hr mark. :tonka: :tonka: Well, I guess you can add another 10-15 minutes because I added the bbq sauce at the 2 hour mark.
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Old May 28th, 2007, 08:16 PM   #82
muddy maki
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my brother and i came up with this one

Redneck dip


-1 can chilli
-1/4 block of colby cheese shreaded
-mix contents
-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 08:21 PM.
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Old May 31st, 2007, 11:45 AM   #83
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Originally Posted by MudGrl View Post
Anybody have a good recipe for French Toast Bake??
Not mine, but it's really yummy!
Ingredients:

1/2 cup butter or margarine (one stick)
1-1/2 cup brown sugar
1 tsp. cinnamon
6-8 slices of bread
8-9 eggs
Salt
1-3/4 to 2 cups of milk

Preparation:
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.
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Old January 28th, 2008, 06:27 PM   #84
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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)...
http://www.foodnetwork.com/food/reci..._34073,00.html
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 lime
1 cup cooked white rice
Kosher salt
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!
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