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Food and Drink Essential to sustain life; near the top of the hierarchy of needs

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Old 08-30-2016, 09:31 PM   #61
fargon
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Baked in the cornbread.
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Old 08-30-2016, 09:33 PM   #62
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Get head of ice box lettuce, peel a few leaves off one at a time, place leaves in bowl with water and ice for couple minutes. Remove leaves, use scissors to cut leaves into a circle, place ingredients in leaf, fold like taco or just fold over like slice of bread. Enjoy.

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Old 08-30-2016, 11:14 PM   #63
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I would put some form of avocado or guacamole with it.
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Old 08-31-2016, 12:19 PM   #64
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Both of those ^ ^^
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Old 09-01-2016, 09:20 PM   #65
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I'm iguana make that.
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Old 09-01-2016, 09:23 PM   #66
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They don't explain how to transmogrify the chicken into pork, just before the final broiling. Will it still taste OK without going through the chicken>pork>chicken phase?
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Old 09-02-2016, 09:40 AM   #67
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I was lazy and went with fried chicken instead :/

@foot - you don't have that feature on your oven? LAME! Yes, I believe it will taste just fine.
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Old 09-20-2016, 11:41 AM   #68
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I can contribute, yay! So you are looking for some original recipes? Something unique? Here, catch this!
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Old 09-20-2016, 11:58 AM   #69
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Welcome to the cellar TheHermit. I looked at a couple of recipes and liked what I saw, thank you.
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Old 11-02-2016, 06:44 PM   #70
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Quickies...
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Old 11-04-2016, 09:42 AM   #71
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You know what? I have asked on two different forums several times for a Louisiana gumbo recipe. Do you think I would get a gumbo recipe? Must be no one lives this far south to know a gumbo recipe. I am a transplanted Yankee and have tried a few gumbo recipes from the net, but those are missing something as I have consumed much gumbo in NOLA and can taste the difference. Lets see I've mentioned gumbo five times, six now. Someone must have a bonifide gumbo (7) recipe.

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Old 11-04-2016, 06:36 PM   #72
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The Mrs made this last night...it was very good.

http://cookiesandcups.com/slow-cooker-crack-chicken/
I have a question about slow cooking. Okay, so the recipe says to throw all the ingredients in. Is there an order of throwing ingredients in? Should we mix them after throwing them in? Should we put the "meat" in last, so it won't stick to the pot? The last time I "threw the ingredients in," the pork got stuck to the pot and kinda burnt. I got nervous and stirred the pot a couple of times.
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Old 11-04-2016, 09:03 PM   #73
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I made a deer stew today. Took 3 hrs. Longer if including marinating the meat in CocaCola. Bring water to boil. Add ingredients. Back to boil. Turn down heat and use a lid. Stir until the liquid calms down. I fry the meat and pour off excess liquid into bowl. Add onions then garlic. Half can of petite tomatoes. Parsley and can of string beans. Do not add water. Put lid on and simmer for 2 hrs. Taters are last. Fill with just enough water to cover potatoes and be sure to taste it through the cooking. Take juice from bowl to add to rice.

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Old 11-04-2016, 09:53 PM   #74
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Lola you have to put liquid in the pot with the meat and vegetables. Some things you stir and some things you don't. And you can always find recipes on line for just about anything you want to make. Crock Pots Rule!
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Old 11-04-2016, 09:55 PM   #75
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Oh and put large cuts of meat on top of the vegetables.
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