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Thread: CHEF MAXIMUS' KITCHEN or THE OFFICIAL ROTHARMY COOKBOOK

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    Originally posted by MAX
    I'm sorry that you took the time to post within this thread.

    Unfortunately, I've now read your post three times and I still don't get it? :confused:

    ...

    Thanks
    Well I get it. Still have my email addy?
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    'ello folks.

    Long time and no post.

    Anyhoo, I hope everyone's doing well?

    K,

    Two nights ago, I actually had one of those weird "accidents" like how Nachos and Buffalo Wings were created. Mine's far less significant but was delicious nonetheless.

    Anyhoo, I had a surplus of shrimp that needed to be cooked. I'd already scampied the shit out of the prawns to death. So, I busted out the deep fryer. Well, when I went to make a batter, the fridge was bare. I was out of both milk and eggs!!! So wtf was I going to use since I'd already seasoned the prawns with spices and made a seasoned flour?

    Well, I'd had a cupla glasses of shiraz, went through the pantry and got creative.

    I used a can of fucking creamed corn and whisked it with some beer to make a batter.

    Crezzi, I know!!!

    Anyway, the fucking fried shrimp turned out golden, crispy, delicious and spectacular!!!

    So here's how to do it...

    Season your shrimp with whatever like cajun seasoning, salt, pepper or whatever. Do the same with some flour. Then dip your uncooked shrimp in the seasoned flour, dunk in the batter and deep fry.

    Again, the batter was so flavorful and rockin', I'm going to do some chicken fingers using the exact same method.

    It was a great surprise!!! Also and what's great 'tis the fact that there's ZERO dairy for those poor bastards of whom are lactose intolerant. Hence, what a great substitution batter for frying cod, halibut, chicken, clams, etc. and no need for eggs, milk or anything!!!

    K, just thought I'd pass along my latest crowning jewel. lmao!!!

    Again, hope all's well people.
    Last edited by MAX; 02-27-2008 at 08:21 AM.
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  4. #323
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    Hi Max, hello all.

    So it's back? Back for reals?

    Wow, I had given up all hope. It's great to see this place and the people again.

    Hope everybody is happy and healthy, I'm looking forward to more cool recipes 'n shit.
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    Digging this thread back up to share a great recipe I just tried.

    Broccoli and Crab Bisque

    Ingredients:

    1 cup sliced leeks (white part only) (Note: I substituted onions because I couldn't find any leeks)
    1 cup sliced fresh mushrooms
    1 cup fresh broccoli florets
    1 garlic clove, minced
    1/4 cup butter, cubed (Note: I used a whole stick of butter)
    1/4 cup all-purpose flour
    1/4 teaspoon dried thyme, crushed
    1/8 teaspoon black pepper
    1 bay leaf
    2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
    1 cup half-and-half cream
    3/4 cup shredded swiss cheese
    1 package (6 ounces) frozen crabmeat, thawed, drained and flaked

    Directions:

    In a large saucepan, cook the leeks, mushrooms, broccoli and garlic in butter until broccoli is crisp-tender. Stir in flour and seasonings until blended. Gradually add broth and cream.
    Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add cheese; stir until melted. Add crab; heat through but do not boil. Discard bay leaf before serving.
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  6. #325
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    I had thought about this thread.
    Great recipe, Little Texan!
    I did not realize how many people did not know how very easy and quick it is to make butter.

    1 mason jar.
    whipping cream (or heavy cream {haven't tried it, trying it today})
    Pour cream into mason jar until half full or less.
    Add spices or don't.
    Let cream warm to room temp (not sure if this makes a difference, seems logical it would lessen the time to make the butter.)
    Shake jar until butter forms.


    The butter happens pretty quick, maybe the length of the news. I haven't timed it.
    When it becomes butter. It will be like shlirp. Poof there it is. You can't hear it if you not making it. You hear it in your hands.

    So then you have the butter in a milk liquid. This liquid tastes nothing like the butter milk from the store. Actually is kinda reminds me of skim milk. Very good skim milk. Skim milk from the store taste as bad as the butter milk from the store.

    The soft butter is in the mason jar and you have to get it out in one piece.
    Turn the mason jar on its side, shake it until the butter is shaped for that angle (3 or 4 shakes)
    Take the lid of the butter dish and gently pour the butter and liquid in to the TOP of the dish ( that is the deep part not the flat part)
    Put into the refrigerator.
    The butter hardens quickly.
    Remove the butter.
    Pour liquid into a container to save or drink.
    Put the butter back into the top of the butter dish.
    Use the bottom of the dish as the top of the butter container.
    Enjoy your butter.
    This butter does not burn like store bought butter.
    Last edited by standin; 09-08-2009 at 12:29 AM.
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    Bump

    Howza bout that Chile Relleno recipe, Maxwell?

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    Quote Originally Posted by Little Texan View Post
    Bump

    Howza bout that Chile Relleno recipe, Maxwell?

    K, here goes...

    Chile Rellenos


    One can Ortega canned chiles (or you can use fresh but all of that roasting and peeling is not for me. lol)
    3-6 large eggs (approx. 1 egg for 2 chiles)
    1/4 cup flour (optional)
    Brick of cheese cut into 1/4 inch thick rectangles as long as the chile
    Deep fryer or a large pan with 2 inches of oil
    Pinch of salt
    Paper towels for draining


    Stuff the chiles
    Place a slice of monterey jack (or pepperjack) cheese into the chile, but don't force it. If the cheese is too large, trim it down until it fits inside. Make sure the open edges of the chile still come together.


    Prepare the chiles
    Place half of the flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set chiles aside. Since the canned chiles are in liquid, this step is important for the batter to stick.

    Prepare batter
    For a simple batter, whip 3-6 egg whites until stiff. Slowly fold in yolks and a pinch of salt.

    Cook chiles
    One at a time, dip the stuffed chiles into the batter and then into the hot oil. Cook until batter is a crisp golden brown.

    Drain excess oil
    Remove chiles from the oil and drain on paper towels.

    Use cold eggs for the batter.
    Test the oil with a drop of batter before putting a whole chile in. If the drop of batter sizzles and floats to the top, it's the right temp. If it sinks, the oil is not hot enough.
    The flour should be a very light coat. It helps the batter stick to the chile.

    When they're all fried up, I usually put some echilada sauce on the top along with some shredded cheese.

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  10. #328
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    Max, since Christmas is right around the corner, what are some of your favorite holiday recipes?
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    1 Chicken,Dead Or Alive.
    1 Oven, Set On Hot.
    1 Plate,1 Fork.

    Now Eat That Chicken.
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    Quote Originally Posted by Dan View Post
    1 Chicken,Dead Or Alive.
    1 Oven, Set On Hot.
    1 Plate,1 Fork.

    Now Eat That Chicken.
    mmmm....so tasty too!!:tongue0011:

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    Quote Originally Posted by Susie Q View Post
    mmmm....so tasty too!!:tongue0011:
    How Dare You.

    Happy Xmas To You,Sister Susie And Family.

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    bahumbug.
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    get me a damn beeya
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    Quote Originally Posted by tjvhou812 View Post
    get me a damn beeya
    better get me one too.

  18. #335
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    Quote Originally Posted by Dan View Post
    How Dare You.

    Happy Xmas To You,Sister Susie And Family.
    You too Brother XOXO

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    Quote Originally Posted by Susie Q View Post
    Max, since Christmas is right around the corner, what are some of your favorite holiday recipes?
    Hi Sus!!!

    Why do you look so sad in your av?

    Be happy doll, please?

    I had the WORST Christmas of my life so and unfortunately, no recipes.

    Hope you're well though cos you're a stellar person.

    A bountiful and WONDERFUL New Year to you!!!

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    Quote Originally Posted by tjvhou812 View Post
    get me a damn beeya

    Hahahahahaha!!!

    Love ya bro!!!

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    Quote Originally Posted by Julius View Post
    Hi Max, hello all.

    So it's back? Back for reals?

    Wow, I had given up all hope. It's great to see this place and the people again.

    Hope everybody is happy and healthy, I'm looking forward to more cool recipes 'n shit.
    Maybe?

    Goog to see you too and back atcha bro!!!

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    Cheers To Max And The Rest Of The Cooking World Out There.

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    I'm gonna throw this topic in here instead of starting a separate thread.

    Are there any shitty and fucking vile foods out there that you absolutely have (in a crack sort of a way) an addiction for but both you and everyone else knows it's gawd-awful?

    For instance, last night I had a big ass bowl of Dinty Moore beef stew. I fucking love that shit, even though and against better judgement, it's no different that Alpo. lol

    Others include all of the Chef Boy Ardee shit. I ghobble that up when I dont feel like really cooking. Especially those dersghettios with "meatballs" are fucking derlicious!!!

    Others would be Kraft mac and cheese. Yes, the cheap, blue box bitch. Ramen noovdles, Campbell's bean der bacon soup, canned chili and Chunky Sirlion boogie.

    Anyone else?

  24. #341
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    Bouillabaisse
    (Serves 2-4)


    Broth Ingredients:
    1/4 cup lobster base (available canned in specialty markets) or you can use shrimp base
    3/4 quart water
    1 cup dry white wine
    3 tablespoons tomato paste
    1 tablespoon ground garlic
    1 tablespoon anise seed
    1 tablespoon crushed red pepper flakes
    1 tablespoon cracked black pepper
    2 bay leaves
    1 teaspoon saffron

    Combine all ingredients in a larger pot. Bring to boil and then simmer 15 minutes.
    Set aside.

    Seafood and Vegetable Ingredients:

    This is where you can get creative and put whatever the fuck you want in it.

    12-16 mussels (make sure they are tightly closed and smell fresh)
    12-16 clams or cockles (make sure they are tightly closed and smell fresh)
    4 2-ounce pieces of fish (halibut, snapper, mahi mahi, etc.)
    16 pieces medium-to-large shrimp (peeled and deveined)
    16 pieces medium-to-large scallops

    I also like (when I have the cash) to put crab (king, blue or dungeoness) and/or lobster in as well.

    Again, you can pretty much put whatever the fuck you'd like. Infact, I've been known to just make vegeatable bouillabaisse or I've used ground beef and sprinkle fresh parmesan cheese over the top.

    1 tomato, in a half-inch dice
    1/2 yellow onion, sliced
    3 ribs celery, chopped

    Place the stock in a flat 2-3 quart saucepan.
    Add the mussels and clams - cover and simmer for four minutes.
    Add the vegetables and the fish, lobster at this time as well - cover and simmer another four minutes. Add the shrimp and scallops - cover and simmer 2-3 minutes, or until the shrimp is fully cooked.

    Serve in individual flat soup dishes or pasta bowls.
    Bouillabaisse is traditionally served with crusty French or sourdough bread.


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    Cioppino
    (Serves 2)


    Ingredients:

    2 garlic cloves, crushed
    Ľ cup olive oil
    1 cup green peppers, sliced
    1 cup red peppers, sliced
    1/3 cup mushrooms, sliced
    ˝ onion, sliced
    32-ounce can tomatoes, diced
    6 ounces claim juice
    2 cups white wine
    1 teaspoon salt
    pinch black pepper
    pinch crushed red pepper
    pinch anise
    frshly chopped parsley
    fresh oregano (or dried)

    as with anything, season to your liking and be creative by putting whatever the fuck you like in it.

    seafood of your choice:
    Some suggestions...

    lobster
    shrimp
    clams
    mussels
    calamari
    halibut
    scallops
    crab
    snapper
    talapia
    orange roughy


    Cook garlic in olive oil in a large stockpot over medium heat for 2 minutes. Add green pepper, red pepper, mushrooms, and onions and cook for 3 minutes. Add remaining ingredients and cook for one hour. Add raw seafood of choice and cook until done.
    Serve with sourdough bread.


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    MAX, have you ever noticed how close various Spanish seafood stews are to Italian Cioppino? I'm not kidding, if you add some saffron, rice and perhaps some peas, Paella and Cioppino are remarkably similar.
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    Outstanding Max! As is the rest of this thread also.

    I am going to the bank and withdrawing the 300$ it takes to make the Bouillabaisse...LOL!

    J/K

    I will copy these and come spring I will attempt to make one of them. Perhaps on a vacation to the coast where the fish is fresh caught.
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    remember these horrible snack cakes? they weren't snackwells back in the day....

    DSC03129.JPG





    i loved them. they weren't very good, but for some reason.....loved them
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    Quote Originally Posted by chefcraig View Post
    MAX, have you ever noticed how close various Spanish seafood stews are to Italian Cioppino? I'm not kidding, if you add some saffron, rice and perhaps some peas, Paella and Cioppino are remarkably similar.
    Oh definitely. I had always thought that cioppino was Italian until I found out the actual story. Infact it was during the gold rush, so mid 1800's and it was an Italian fisherman who'd use the word "ciop" which meant "chopped" and then he uttered in o. Meaning to combine all of the combined and chopped fish into a stew. Since there wasn't refrigeeration, they relied on canned tomatoes. Hence, the stew was born and the name "cioppino" was just how the locals slanged together a word for the man's accent.

    Saw that on food network a cupla years back. Kinda cool, imo.

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    Quote Originally Posted by thome View Post
    Outstanding Max! As is the rest of this thread also.

    I am going to the bank and withdrawing the 300$ it takes to make the Bouillabaisse...LOL!

    J/K

    I will copy these and come spring I will attempt to make one of them. Perhaps on a vacation to the coast where the fish is fresh caught.

    Thanks.

    Fortunately and back in the day when I used to make them and also where I got these recipes, I worked at a high end, fresh seafood bar/restaurant where I got all of my seafood for free or at cost.

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    Here's a great soup for one of those cold days. I tried this the other day, and it is awesomely good! It makes so much soup that I was able to eat from it for two days. Another one of those church cookbook finds...

    Taco Soup

    1 lb. ground beef
    1 sm. onion, chopped
    1 can diced green chiles
    1 tsp. salt
    1/2 tsp. pepper
    1 pkg. taco seasoning
    1 (16 oz.) can stewed tomatoes
    1 can corn, undrained
    1 pkg. Ranch dressing mix
    3 c. Ranch Style Beans with liquid
    2 garlic cloves
    1 (8 oz.) tomato sauce
    1 1/2 c. water

    Brown ground meat with onion and chopped garlic. Drain and chop tomatoes, reserve juice. Add tomatoes and juice to pot, with chiles, seasonings, corn, beans, tomato sauce and water. Stir and simmer 20 minutes. To serve, place tortilla chips in bowl and ladle soup over chips. (I skipped the last part.)

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    I'm not usually a great one for swapping recipes but I had to get a hold of this one after an English doctor brought some to a BBQ.

    It's brilliant with cheese, on a burger or I recently served it with chicken stuffed with soft cheese. Every time people rave about it so I thought I would share it here.

    It's insanely easy but watch you don't burn your pot as you need to simmer for at least a couple of hours.


    Tomato, Chilli and Ginger Chutney

    Ingredients:

    Tomatoes (ideally of the plum variety)
    For every 3lbs of tomatoes use:
    3-5 dried chillies, chopped
    2 ˝ “ root ginger, peeled and grated
    5 cloves garlic, crushed

    ˝ pint/300ml white wine vinegar
    10oz/275g soft brown sugar
    2tsp sea salt
    1 tsp freshly ground black pepper

    Method:
    Put all ingredients in a big pan and simmer till good consistency with regular stirring.

    Put in jars while still hot, seal and leave to cool.
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    Quote Originally Posted by Seshmeister View Post
    3-5 dried chillies, chopped
    What type/size chiles?

    De arbol, chipotle, Thai sun, Tabasco, or just any of a certain hotness and average size? We've got a damn good selection of Chiles around here.
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  35. #351
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    Sorry I missed this.

    I just noticed the original recipe says dried chillis.

    I've been using average strength, average size 3 inch long type chillis which give a fairly mild heat in the finished chutney. This is more a tasty than a hot thing. I would do the same if I was you since you could always add some hot sauce at the end if thas what you want.

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    Smile

    *BUMP*

    MY MINTY CHOCOLATE CHIP COOKIES


    Fuck, it's peppermint and it's chocolate!!! It's refreshing!!! It's delicious!!!



    Ingredients -Chocolate Chocolate Chip Cookie Recipe

    2 1/4 cups flour

    1 teaspoon salt
    1 teaspoon baking soda
    2 sticks butter, softened
    1 cup granulated sugar
    1 cup packed brown sugar
    2 large eggs, beaten
    1 tablespoon vanilla
    1/2 cup unsweetened cocoa
    2 cups chocolate chips, 2 boxes of junior mints




    Instructions - Ultra-Chocolate Chocolate Chip Cookie Recipe

    1. Preheat oven to 375 degrees.

    2. In a bowl, stir together flour, salt, and baking soda.

    3. In another large bowl. stir together butter, sugars, eggs, vanilla and cocoa.

    4. Gradually stir flour mixture into butter mixture. Mix until combined.

    5. Stir in chocolate chips (and junior mints) until they are evenly distributed.

    6. Drop dough by tablespoonfuls onto greased/buttered baking sheets.

    7. Bake about 10 minutes.

    8. Cool on a baking rack.

  37. #353
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    Peppermint & Chocolate - my two favorite tastes in the whole food spectrum. Oh my.
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    Here's a recipe I tried this evening that's out of an ancient cookbook I picked up at a garage sale a couple of weeks ago. It takes a long time to cook, but it beats the fuck out of Hamburger Helper!

    Beef Stroganoff

    1/4 c. Butter
    1/4 c. Onion, chopped
    1 Garlic Clove, chopped
    1 3 oz. can Mushrooms, sliced
    1 lb. Lean Hamburger
    3 T Lemon Juice
    3 T Sherry
    1 can Mushroom Soup
    1/4 lb. Noodles, uncooked
    1 c. Sour Cream
    Salt and Pepper to taste
    Dash of Worcestershire Sauce

    Saute onions, garlic, and mushrooms in butter. Add beef; cook until brown. Add lemon juice, sherry, soup and seasonings. Simmer 1 hour. Stir in noodles. Cover and cook 15 minutes or until noodles are tender. Mix in sour cream; heat but do not boil. Yield: 6 servings.

  39. #355
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    Way Too Easy Peanut Butter Chocolate Cheesecake Pie

    1/4 cup plus 2 tablespoons chopped unsalted peanuts
    1 9-inch chocolate crumb pie crust (i.e. Oreo pie crust)
    2 tablespoons caramel topping
    11 oz. Nestlé Toll House Peanut Butter & Milk Chocolate Morsels
    1/4 cup milk
    8 oz. cream cheese, softened
    1/4 cup powdered sugar
    1 1/2 cups frozen nondairy whipped topping, thawed

    SPRINKLE: 1/4 cup peanuts onto bottom of pie crust. Drizzle with 1 tablespoon caramel topping.
    COMBINE: morsels and milk in medium, uncovered microwave-safe bowl. Microwave on MEDIUM-HIGH for 45 seconds or just until melted; stir.
    BEAT: cream cheese and sugar in large mixer bowl until creamy. Beat in chocolate mixture. Add whipped topping and stir vigorously until smooth. Spoon into pie crust.
    Sprinkle: with remaining peanuts and drizzle with remaining caramel topping.
    Cover; refrigerate at least 1 hour.

    very yumderly
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  40. #356
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    Quote Originally Posted by Little Texan View Post
    Another great recipe...

    Greek Spaghetti

    1 Garlic clove, minced
    2 tb Olive oil
    2 cn (14 1/2-ounce) diced
    -tomatoes with basil,
    -garlic, and oregano
    1/2 c Sliced green onions
    1/4 c Chopped fresh parsley
    3 tb Lemon juice
    7 oz Thin spaghetti, cooked
    1 c Crumbled feta cheese
    1 cn (4-ounce) sliced ripe olives
    -(optional)
    Garnishes: lemon slices,
    -green onions, fresh parsley
    -sprigs

    Saute garlic in hot oil in a large nonstick skillet until tender. Add
    tomatoes and next 3 ingredients; saute 2 minutes or until thoroughly
    heated. Toss together tomato mixture, pasta, cheese, and, if desired,
    olives. Serve immediately. Garnish, if desired.

    Easy, and delicious!
    Thought I'd repost this since I made it a few hours ago and it was awesome as always! Anyone that likes spaghetti needs to try this recipe. It's super easy to make, and very good!

  41. #357
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    Here's another good one that I just got through making earlier...

    Company Casserole

    8 oz Pkg. noodles
    1 lb Ground turkey
    3 T Butter
    16 oz Tomato sauce (2 16 oz. cans)
    1 T Chopped green bell pepper
    2 T Butter
    1 c Cottage cheese
    8 oz Cream cheese
    1/4 c Thick sour cream
    1/2 c Grated onion

    Cook noodles, brown turkey in 3 T. butter, stir in tomato sauce.
    Remove from heat and add other ingredients; mix well. Pour into 2
    quart casserole dish and bake at 350 degrees for 30 minutes. Pour
    melted butter over before serving.

    I used ground beef instead of turkey, and it was really good.

  42. #358
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    Anyone ever made a pumpkin pie using fresh pumpkins? I just got through buying all the ingredients at Walmart earlier, and I'm going to have a go at it tomorrow. I'll let everyone know how it turns out.

  43. #359
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    stay out of walmart

  44. #360
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    Quote Originally Posted by PETE'S BROTHER View Post
    stay out of walmart
    Why? They're cheaper than everyone else.

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