Top secret Recipes

[4x4]

Ever wonder what secret sauce was in that Big Mac or Kentucky Fried Chicken ??

This will tell you everything you wanted to know ...

4x

http://www.topsecretrecipes.com/

[Darnat]

Awesome dude....always loved that Outback bread

[mili]

Originally posted by Darnat
Awesome dude....always loved that Outback bread

You must be fucking joking or have your taste buds surgically removed :) In my humble opinion they could torture people with that bread.

mili

[dennys]

Now we know who does the cooking in the fire house;) and maybe even at home:D

I know lot's of men who love to cook. Maybe you should start a forum for recipes. For those of us who like to cook and bake:)

[4x4]

I think about 90% of all firemen are excellent cooks and that is where we learned .. Not because we wanted to but because we had to .. Screw up a meal and you have allot of angry people after you .. Big guy's too !!

At home I stay away from the heat and let mama do the cooking ... :p

4x :D

[mdeven]

Originally posted by dennys
I know lot's of men who love to cook.

Now you know one more :D
Mark

[dennys]

A cook I would have never guessed it. But I will agree that some of the greatest cooks are men;)

Mark so what is your specialty? My husband makes a mean steak with a coffee rub.

[Rebel]

I think a forum for exchanging recipes would be a great ideal! I like that website, too. 4x4. I love the Olive Garden's salad and its there in the top secrets.

[4x4]

Oh my god ,

What have I created ! LOL

4x :D :p :D

[Rebel]

I love this!!!!!

[Rebel]

Great contribution!

[Chief]

Good thinking, Capt. (I think he had it planned all along, huh, girls?:p )
Someone mentioned the Olive Branch, or Garden, whatever. Their salad and breadsticks is the only reason I go there anymore, at least at the one here. Their food has become strictly mediocre.
And this old boy knows Italian food. I make the best lasagna in the state. (I think) Make up about 15 pounds of it at a time. The family will eat it all in 3 days.
Here 'tis:

* 3 pounds Italian sausage, or 1 1/2 pounds ground chuck and 1 1/2 pounds Italian sausage, if you prefer
* 2 16 oz. boxes wide lasagna noodles (American Beauty or equivalent)
* 1-8 oz bag grated parmesan cheese
* 1-8 oz bag grated mozzarella cheese
* 1-8 oz bag grated romano cheese
* 1-8 oz bag blended italian cheeses
* 1 quart ricotta cheese
* 1 1/2 pounds sliced Provolone cheese
* 3- 26 oz. jars of your favorite spaghetti sauce (something high quality, not Hunt's or some other cheap crap)..or your own, if you have a favorite. Remember, you need 5 pounds of it.
* 1-small jar minced garlic
* Chopped Basil
* Extra Virgin Olive Oil


Cook sausage or sausage/beef blend in a LARGE, deep skillet. Drain. Add spaghetti sauce. Add minced garlic, olive oil and chopped basil to taste. Be generous...this stuff really makes your sauce stand out. Reduce heat to simmer, for one hour.
To a large pot of boiling water, add the lasagna noodles, cook until tender.
In a large mixing bowl, put the bagged cheeses, blend them together.
Warm the Ricotta cheese in the microwave (don't cook it!) so it will be easy to spread.
Get your casserole dishes out...deep ones, like 4-5 inches. Depending on size, you'll need 2 or 3 of them. Layer the bottom with the noodles. Next layer, the sauce. Next, the blended cheeses. Next, the ricotta. Then, another layer of noodles. Next, more sauce. Next, the last layer of noodles. Top the whole shebang with the sliced provolone. See why you need deep dishes?!
Preheat oven to 325 degrees, and cook it all for 90 minutes.
That's it, enjoy! Serve with some really good garlic bread and a nice Caesar salad....
Who knows how many this serves. Suffice it to say, a bunch. ;)

[Rebel]

I'm printing your lasagna recipe right now. I'll let you know how we like it. I have a wonderful recipe that I will add tomorrow. I got to go to bed right now.;)

[Rebel]

I'm going to make the Key Lime Pie for dessert! I really love this; we're all going to get involved in cooking. This will be so much fun!!!!:) Better than trucks.......;)

[Chief]

Originally posted by Rebel
Better than trucks.......;)
WRONG !
But a nice change of pace, for sure. And, I suppose, I don't have to drive a pickup, but I try to eat nearly every day:D
Maybe a good pit-smoked brisket recipe tomorrow..(yummy!)

[4x4]

I see that cojones found the right avater for this thread also ...

And Chief , I didn't know you were so talented !!
I just copied and mailed your recipe to the fire hall ...

GeeeeZ !

So did everyone find that secret sauce that aint so secret ??

Two all beef patties special sauce jock straps diarrhea on a sesame seed bun !

4x :D

[Chief]

Originally posted by 4x4


Two all beef patties special sauce jock straps diarrhea on a sesame seed bun !

4x :D
Geeeez, is right. Too many long nights at the fire hall...:rolleyes:

They'll love the lasagna!;)

[Budreaux]

1lb chicken
1lb smoked sausage
1lb shrimp
1lb crawfish tails
1 can french onion soup
1 can cream of celery soup
1 can rotel tomates
bay leaves
worcestershire sauce
and to make it easy, 1 jambalaya season/rice package. (i make my own, but this will be easier for you 1st timers)

place chicken in pot and cover with water, boil untill cooked, remove chicken and debone. Add the french onion, cream of celery, and tomatoes to the water you boiled the chicken in. Once it starts to boil, add the rice and jamabalya mix. Bring to a boil and add smoked sausage, shrimp, crawfish tails and chicken. Add 3 bay leaves and about 2 ounces of worcestershire sauce. Bring to a boil, reduce heat and cover. Let cook untill rice is done. You can add water to get a soupier mix or less if you don't like it with the broth to it. Remove the bay leaves before serving. It actually taste better the day after you cook it.

[Rebel]

Just look how everyone is participating in this! We might be able to come up with a cookbook. This recipe is really spicy; but it sure goes fast.

Shrimp, Manale Style

2 lbs. large shrimp, in the shell
1 c. butter
1 c. olive oil , or vegetable oil
8 cloves garlic, crushed
4 whole bay leaves
4 tsp. fines herb(this is a little hard to find)
1 (6 oz.) bottle Louisiana Hot Sauce
1 Tbsp. worcestershire sauce
2 tsp. salt
1 tsp. freshly ground black pepper
Juice of 2 lemons

Melt butter in large, heavy saucepan, add oil, mix. Add following ingredients, heat thouroughly, set aside for flavors to blend. When ready to cook, add shrimp, bring to a boil, lower heat and simmer about 20 minutes. Stir frequently. Serve in soup bowls with the sauce, with French bread for dipping and icy cold beer.
Peel your own or eat shells too! Serves 4.

[dennys]

Looks like we have some cooks on the forum:D

I have printed out the recipes will give them a try thanks all.
Rebel your right we just might get a cookbook outta this.:D

Mili's Forums Cookbook:D

[Chief]

I feel like I've gained 20 pounds just reading through this thread...if ya'll get me fatter than I already am, I'm gonna put up a post "100 Slim-Fast recipes to die for"...:D
I'm excited about the jambalaya and shrimp...and I can eat jerky 'till the world turns level...hell, I just like to eat. :p

[mdeven]

Originally posted by dennys
A cook I would have never guessed it. But I will agree that some of the greatest cooks are men;)

Mark so what is your specialty? My husband makes a mean steak with a coffee rub.

Too many of them to list.... I've been told that what I do best is make a mess....
I make up alot of stuff off the top of my head.... Some of the things that folks like, I have written down.... Now that this has taken off, I'll have to dig out some of them....
Mark
PS Be careful about a cookbook from the site.... There maybe some lawsuits there....

[dennys]

Originally posted by mdeven
Too many of them to list.... I've been told that what I do best is make a mess....

:D I think thats what men are best at:D Sometimes I think I would rather do the cooking instead of the cleaning after a man has cooked.

[Darnat]

Originally posted by mili
You must be fucking joking or have your taste buds surgically removed :) In my humble opinion they could torture people with that bread.

mili


It would be torture if I shoved one up you ass:D ...but then again you might like it :( ...no win situation for me.....LOL;)

[skipper2]

Skipper2’s best steak secret in the World
Well at least one of them…”snicker”
A simple way to prepare a steak for the BBQUER
First select a nice Top Sirloin or Prime Rib or Porterhouse steak ¾” to 1’ thick, NOT a lean cut. You can cut the fat off after its BBQued
You need the fat for flavor!!
Keep it in the butcher paper if you get if not a plate will do.. Just cover.
Now to season both sides and season the fat also!
////////////////////////////////////////////////////////////////////////////////////////////////////////
Be generous…. Salt.
Be generous…Fresh ground Black Pepper.
Be generous…Garlic Powder
Be a little… onion powder
Be generous… your choice of a prime rib and roast seasoning rub. (Get the good stuff)
Be a little…. Ground sage
Be generous… Lea and Perrin Worcestershire Sauce
Be a little couple slashes…a concentrated liquid smoke (Wrights Hickory Smoke).
When I say generous I don’t mean getting crazy.
And for the brave ones like me sprinkle ground dried smoke Jalapeno pepper.
Let this sit in the fridge (covered) overnight.
)))))))))))))))))))))))))))))))))))))))))))))))))) ))))))))))))))))))))))))))))))))))

Preheat a small to medium size bbqr to high, bbqur must be hot.
Throw on the meat and quickly cover with foil-close lid tight.. should be good to turn in about 3 1/2 to 4 1/2 minutes until it looks like the steak in a TV commercials. Haha (it will) don’t worry if it blackens the fat!
Then flip the meat and lower the heat just little.. in between medium and high for the same amount time depending on how rare or well done you like the steak.
Your steak will taste great with a shot of crown royal and as many frosted brewskies’s as YOU can handle… haha
This works great for seasoning burgers too!
Well that’s my secret to a Great tasting steak!

Enjoy,
skipper2…..man I’m getting hungry!

If anyone uses this and happens to own a Steakhouse I want a kickback.. LOL



:p

[dennys]

wow that sounds great Maybe I can get a dinner invite;)

[skipper2]

..........Oh but of course.. I'l leave the time @ your discretion..K :D
......it always gets the ladies:cool:

[4x4]

You've only been here 1/2 a day and your already pickin up chicks ?????

4x :D

[skipper2]

ya' wont get an eye strain watching me.. hahaha
it's tough having Bruse Willis for a little brother.. (no really) Bawaahahaha;)

[mdeven]

Magic Man's Southwest Barbeque Sauce

1 Tsp Cayenne
1 Tsp Oregano
1 Tsp Cumin
1 Tsp Salt
1 Tsp Black Pepper
1/4 Stick Butter
2 Cloves Garlic
1 Lg. Onion
1/4 Cup Worcestershire
1/4 Cup A-1
2 Cups Catsup
1/4 Cup White Vinegar
3 TBS Sugar
Juice of one Lemon

Mix spices in a bowl. Melt butter in sauce pan then add Garlic and Onion. Cook 'til soft.
Add Worcestershire, A-1, Catsup, Vinegar, Sugar and Lemon Juice. Blend well and add spices.
Cook on low heat for at least 40 mins.

Mark

[Rebel]

That barbque sauce sounds good. How spicey med, hot, or extra hot? I've got a sauce you might like. Got to find the recipe and I'll post it.

[Chief]

Mark, that'll work - Reb, let's see yours now (your sauce, honey!:p ) - either will go well with this...

Chief's Pit Smoked Brisket

1- 10 to 12 pound brisket, packer trim (in a sealed plastic bag with the fat on it)
1- Jar Dry Brisket Rub....we use a locally made rub here, check your local meat market...get a really good rub, it will make or break the taste!
That's all the ingredients...now for the hardware:
You need a smoker...here, we use big homemade ones that are towed behind a pickup, and we smoke as much as 400 pounds of meat at one time. Since this is a smaller operation, you can purchase smokers at Wal-Mart, etc...they are not expensive.
You'll need an ample supply of wood, preferably mesquite chunks. Other wood will work...hickory, pecan, oak...but try for the mesquite. Get your fire going, let it burn down to hot coals - add wood as necessary to maintain a temperature of 225-250 degrees. This will take a little practice at first...
GENEROUSLY rub the brisket with the dry rub...place it on the rack, and cook for 4-5 hours. Remember, temp at 225-250.
Remove from rack, wrap entire brisket in foil, return it to your smoker, and cook for 4-5 more hours. Watch the temp!
When done, brisket should have a deep red tint around the edge...and will be unbelievably tender and flavorful. The foil will be full of juices...save the juice. Let the juice cool, scoop off the fat that rises to the top, let the brisket cool somewhat (better warm than hot) and garnish it with the juice...or some of the above-mentioned sauces, if you prefer.
When slicing, slice across the grain of the meat, otherwise, it will be stringy and fall apart...
Not something you want to do every day, but most definitely worth the time and effort...

[mdeven]

Originally posted by Rebel
That barbque sauce sounds good. How spicey med, hot, or extra hot? I've got a sauce you might like. Got to find the recipe and I'll post it.

Oh... it's spicy for sure.... Get your attention coming and going :D

OK.... Part two.... This is the rub for your brisket....

1 TBL Peppercorns crushed
1 TBL Salt (I refer sea salt)
1 Tsp Cayenne
1 Tsp Cumin
1 Tsp Corriander
1 Tsp Oregano
1 Tsp Tyme
1 Tsp Marjoram

Mix all ingredients well. Rub onto brisket (don't be shy).
Sear well before smoking....

Got to warn you, this is a lethal combination.... I take no responsibility for injuries incurred while making or consuming these recipies :D
Enjoy....
Mark

[Chief]

Forgot this one, ya'll. Reeeeally good! Straight from Martha's kitchen...

To start this off, this is all you will need.

1 - Whole chicken
1 - Large pot for boiling chicken

Place chicken in pot, add water, bring to a boil, reduce heat and simmer for 2-3 hours, until chicken is tender..falls off the bone...

Next, take pot to the sink, and dump the stock... :D

[Rebel]

Did I miss something with the "boiled chicken" recipe?????:confused:

[Rebel]

Sorry, I'm just a little slow.....I get it now "dump the stock". Good one, Chief!

[mdeven]

Originally posted by Chief
I might try that on my next brisket, Mark...might cut the cayenne in two, though. Unfortunately, I wasn't born with a cast iron digestive tract..:p

Chief,
You wuss :D
I thought everyone in North Mexico like spicy food :p
Mark

[Chief]

Oh, I do, Mark, I do...but I like Italian-type spices, not that fiery crap from the Yucatan peninsula...now my daughter, different story. Eats jalapenos straight out of the jar..big-ass hot ones...and never even tears up. I suppose they do this out there in Eastern Arkansas, right? :D

[Rebel]

Yes, we like our foods spicy here in eastern Arkansas. I guess I have one of those digestive tracks made of iron. I like Italian and Mexican spicey foods. We're really diverse here.

Mark, you never did answer Dennys question about the short one; which one is it?

[mdeven]

Originally posted by Rebel
Yes, we like our foods spicy here in eastern Arkansas. I guess I have one of those digestive tracks made of iron. I like Italian and Mexican spicey foods. We're really diverse here.

Mark, you never did answer Dennys question about the short one; which one is it?

Chief was trying to make a funny :( Sometimes things just don't work out the way you plan....

I'll answer the short question after I see the new "Women of The Group Of The Six Months" calendar :D
OK girls (and some of you guys too :D ) we're lookin' for those photos....
E-mail your entries to Chief.... He's in charge of the photos....
Mark

[Rebel]

Chief knows that I go along with his jokes about Arkansas. I wasn't offended at all and didn't mean to come down on him about where I live.:D I'm proud to be from here. I'll have to find a really flattering picture for the calendar; guess I better start looking. Will there only be 6 months in this calendar? Watch out, Chief!!!!!!!!!!

[mdeven]

Somehow I thought D would have the most fun with this :D
I can't wait to see what some of these pics look like....
You know, I WAS half serious....
Don't forget to send those photos to Chief now....
Mark

[Rebel]

I can just imagine what kind of pics you got in that computer of yours. What is the theme for the calendar? How shall we be dressed? Need to set down some ground rules for this....it could be serious......:)

[Chief]

How about this? Sexy, not nasty...here's country singer Faith Hill :)
http://www.askmen.com/imagesvote/jun00/country_singers/faith_hill.JPG

[dennys]

"Women of The Group Of The Six Months" calendar

Are you guys serious?;) I tell ya theses forums keep getting interesting by the day:D

[mdeven]

Hey, don't I look serious?
Mark
PS In case anyone's wondering, that's the short one :D

[dennys]

Originally posted by mdeven
Hey, don't I look serious?
Mark
PS In case anyone's wondering, that's the short one :D

Dead Serious:D
who me short?

[Rebel]

I can't tell you how much this hurts me...I just knew you were talking about me. I looked pretty short......:(

[dennys]

So when are you putting that calender together I will have to have my agent submit a pic for me ;)

[Chief]

I ain't putting it together, Dennys...you wouldn't like the results...4x4 is the photog, and a whiz with computer imaging...but I'm going to be the "Chief" judge - bet on that:D
Like your little animated cutie;)

[mdeven]

Only in cyberspace would I have women fighting over my attention :(
Sigh....
Mark

[dennys]

Originally posted by mdeven
Only in cyberspace would I have women fighting over my attention :(
Sigh....
Mark

A man that cooks any woman would be fighting over not only in cyberspace.
He's mine Rebel;)

[Rebel]

I'll clean up your mess in the kitchen; not in cyberspace. I bet dennys wouldn't do that.

[dennys]

Originally posted by Rebel
I'll clean up your mess in the kitchen; not in cyberspace. I bet dennys wouldn't do that.

Of course I would Mark I would even wear this for you while cleaning the kitchen.

[4x4]

I think that is more than you can handle Mark !!!

It just might make you blow a bearing .... :D

[Rebel]

I'll wear this and change my hair color just for you. I'll cook, too!

[skipper2]

OH OH.. i think it's heating up in here guy's!! LOL

[Rebel]

Mark, where are you?

[dennys]

where are you Mark?;)

[Rebel]

He's shy or he is playing hard to get!

[4x4]

You two ladies look so sexy tonight I don't know how Mark could resist the both of you..

I wonder if he is watching TV ??? :D

[Rebel]

Thanks for the compliment; nice to know someone appreciates me!

[dennys]

T.V. then he would be missing out. Thanks 4x4 you know I like big trucks;)

[Rebel]

you're playing up to 4x4 now. I like big trucks ,too; drive a big black Z71 Tahoe. Does that qualify?

[4x4]

Oh Boy , chicks and trucks !! Black Tahoe too !

I am in heaven !! ;)

[skipper2]

you are a prince among common toads....:confused:

[4x4]

Now the guy's want me too !!

What do you drive Skip ?? ;) LOL

[skipper2]

it's just your night Bud... the wife say's you can ride with her in her black Grand Cherokee....:( :( :( :confused: :confused:

[4x4]

Sorry Skip , I'm cruzin with Rebel ! :p

[Rebel]

did you hear that? 4x4 wants to cruise with me. Where shall I pick you up at?

[dennys]

That's ok with me rebel I think I will see if mark wants to play Tarzan and I will be Jane. Thats much more fun then riding in a truck;)

[mdeven]

Did you miss the part that says I'm a Southern redneck?
More fun than riding in a truck? :confused:
That's all I own.... An old Chevy Blazer and a dually pick-up....
Mark

[Rebel]

Would you like for me to come and by and take you for a cruise, too?

[Chief]

Why don't you run that Canuck and that redneck off, and stop by the Lone Star State for some real fun? I've got LOTS of trucks:p
Love the attached images, girls...they're awfully cute;)

[Rebel]

You could drive up here to Arkansas and we could be over in Texas in no time Chief, could cook and show us a grand ole time in Texas.....;)

[4x4]

I'm in too , see you guys there ...

What's for dinner Chief ??
I'll bring some Canadian Back Bacon .

Surprize us ... ;)

[Chief]

OK, 4x, how about a little Sicilian Beef? Old recipe from the X-wife...and really good. Hell, she wasn't 100 percent bad...:D
I've noticed something..we've put up all these recipes. I'd like to see somebody actually EAT one of them, other than the author..and give us a little feedback. OK, somebody fire up the stove and testify.....:cool:

[dennys]

Originally posted by Rebel
You could drive up here to Arkansas and we could be over in Texas in no time Chief, could cook and show us a grand ole time in Texas.....;)

Rebel jumping in my truck now:D Sounds like we will be having a blast.

:D yeeeeeeeehaaaaaaaaaaaa:D

[Chief]

Somebody gets YEEEEEEEEE-HAAAAAAAA down right...Dennys, you are now an honorary Texun...:D

[4x4]

Now dennys,

See how Chief does that , like a true Texan
YEEEEEEEEE-HAAAAAAAA

Now here is you
yeeeeeeeehaaaaaaaaaaaa

Ok , I forgot that you are a lady , my mistake ... :p

[Darnat]

4x4.....
Do ya want to borrow my avatar for the evening.....LMAO...
Go Canuck Go.....;)

[4x4]

Thanks !

:D

[Rebel]

Do any of ya'll know how Arkansans call their hogs? I bet Chief does for sure!

[Chief]

Yep...sure do...but I'm gonna see if one of you Yanks, or Canucks, can give us a good hog callin':D

[Darnat]

soooooooooooweeeeeeeeeeeee!
From a canuck!:p

[Rebel]

Pretty good for a Canuck; but not quite good enough. Try a little harder!;)

[skipper2]

SuuuuooOOOOOOWyEEEEEE.... or cum-earhh kittykittykitty LOL:confused:

[4x4]

Where is that great little avatar you had ..

I thought that was so cute !! ;)

[Rebel]

Thank you; I will go back to it later. Skipper, try again!

[dennys]

I can't believe you got them hog calling now:D

just for you chief;)
:D YEEEEEEEEE-HAAAAAAAA :D how's that 4x4?

[Darnat]

Who's a Texan?

"Most Texans think Hanukkah is some sort of duck call."-- lol

[Chief]

Glad it was a hit, Reb....you can adjust it next time to suit your particular taste, but it ain't bad "as is"..:

Soooooooo-ey! You want 'em, they're everywhere, right close to the house. If you can't catch a hog, there's plenty of armadillos to go around :D

[Rebel]

Here's another link for some good recipes; take a look! http://www.copykat.com

[mdeven]

Rebel, love the avatar....
Now, for my hog call....
Here supper, supper!
There.... That's how it's done :p
Mark

[Rebel]

Thanks, I'm glad you like it! Here in Arkansas we don't think of our pigs that way. You know better than that!

[mdeven]

Yeah, but I just can't bring myself to callin' a pig "Darlin'" :D
Mark

[dennys]

http://www.texmextogo.com/Recipes_meat.htm#Tamales

[Darnat]

Ok you all wannabee chefs,except denny's of course....;)

I'm on the hunt for a xcellent "Blue Cheese Dip"One that has pieces of cheese in it not the smooooooooooth (creamy) type.


Got a craving for wings this weekend so c'mon, give it to me baby!

[dennys]

Originally posted by Darnat
Ok you all wannabee chefs,except denny's of course....;)

I'm on the hunt for a xcellent "Blue Cheese Dip"One that has pieces of cheese in it not the smooooooooooth (creamy) type.


Got a craving for wings this weekend so c'mon, give it to me baby!

wings sure does sound nice and you definately have to have a bleu cheese dip or they are not worth eating;) So what time are we eating Darnat.

This one looks good.
http://pyropepper.com/docroot/bleu.html

[Darnat]

Thanks

[Darnat]

Just an update!
Wings were awesome and dennys the blue cheese dip was fantastic....

[dennys]

So sorry I missed out but glad you enjoyed;) I will have to give that recipe a try.