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/

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

Now we know who does the cooking in the fire house and maybe even at home

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

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 ...

4x

[mdeven]

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

Now you know one more
Mark

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.

Oh my god ,

What have I created ! LOL

4x

[Rebel]

I love this!!!!!

[Rebel]

Great contribution!

[Chief]

Good thinking, Capt. (I think he had it planned all along, huh, girls? )
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
Maybe a good pit-smoked brisket recipe tomorrow..(yummy!)

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

[Chief]

Originally posted by 4x4


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

4x

Geeeez, is right. Too many long nights at the fire hall...

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.

Looks like we have some cooks on the forum

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

Mili's Forums Cookbook

[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"...
I'm excited about the jambalaya and shrimp...and I can eat jerky 'till the world turns level...hell, I just like to eat.