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I'm starting this thread because I love to cook, love to eat, and because Evangelist's stuffed jalapenos recipe on the 'What is Blackeyedpeas' Thread sounds wonderful!

Being born in, and having spent so much of my life in Alaska, salmon is dietary fact of life.  In fact even a salmon lover can grow weary of eating so much salmon.  Because of those facts, salmon recipes abound in ‘The Last Frontier’.  My favorite is as follows:
1 salmon steak (1” thick) for each eater
1 slice of bacon for each salmon steak
Teriyaki sauce – as much as it takes to cover the number of servings
Garlic
Salt
Pepper
Take your salmon steak – silver (Cohoe) works best because it has fewer bones - and place it on a cutting board.  Use a fillet knife and carefully cut out the rib and spine bones.  Flip it skin-side down and fillet off the skin.  You should be left with one long strip of salmon.  Use needle-nose pliers to remove any remaining bones.
You should now have a long, boneless ‘strip’ of salmon.  Salt, pepper and add garlic to taste.  Take the seasoned strip of salmon and roll it up like a cinnamon roll.  Wrap a strip of bacon around the outside and secure it with toothpicks.
Place the rolled up salmon in a Teriyaki sauce bath for at least an hour (more depending on your love of Teriyaki).  
Your grill should be nice and hot by now – throw the salmon rolls on and cook on each side for 3 to 4 minutes.  DO NOT OVER COOK!  
The results are guaranteed to be enjoyed by even those who may think they don’t like salmon!
Cooking note:  The salmon takes less time to cook than the bacon.  It may be a good idea to fry the bacon for a few minutes (don’t let it get crispy, Duh!) before you use it as a wrap.  The bacon wrap has two purposes:  It adds flavor and it also holds the salmon roll together when you are grilling it.  

Cook and enjoy!
JudgeNot

 :)

Meatloaf

2 pounds Extra lean hamburger
2 eggs
1 large onion diced
1 small bell pepper diced
1/4 cup of salsa
1/4 cup of crackers crumbled up
teaspoon salt
teaspoon pepper
teaspoon of A-1 sauce

Mix everything except eggs, till well mixed. Break the 2 eggs in a bowl, scramble the eggs. Add to the meatloaf and mix in well.
Form in a bread pan, 1/2 inches away from the sides. (This allows the grease to cook the outsides and brown.) Cover with aluminium foil, and bake 1 hour, at 350 degrees.
This makes a tender and juicy meatloaf, for 4-6 people.

I freeze the left overs and make a dinner out of them. ;D

For the record I cook all my own meals, I hate going out to eat!!

Chicken Nuggets and Fries:

One family sized package of frozen chicken nuggets.
One family sized package of frozen fries.

Pour out on baking sheets and place in 425 degree oven for 15 minutes.

 ;D

Hot dog pizza served up with your favorite drink.
 A recipe made up using the ingredients talked about in several mind boggling threads of CU.

Recipe:

One pizza from your favorite pizza shop.
Beloved hot dogs, ( you may love "Hebrew National" more than others), use them.
Favorite drink.

Take one pizza from the delivery person at the door. Tip the guy/gal.
Take one package of eight hot dogs, (be tender and loving with them), open the cellophane and grill, then place on pizza. They may be sliced if prefered.
Pour your favorite drink into a glass
Give thanks.
Combine in the mouth.
Enjoy.


Bon Appetite!   ::)
Ollie
 

Thanks Sister, I will try your Recipe, I think I can do it (I THINK) :)

ROFLOL ;D

Brother Love :)

<:)))><

This recipe is one where you add/subtract the number of ingredients - as you decide.

It's also the type of recipe you learn to cook - after you do it a couple of times you "figger out" what works and tastes best for you.

Need:
small onion
3-6 slices bacon - add/delete to your taste
a couple of ripe tomatoes
a couple cans of Blackeyed Peas

Prep:
Drain both cans of Blackeyed Peas
Slice the bacon into small slices
Dice the onion
Cut the tomatoes into small chunks.

Cooking:
Start browning the bacon,
When it's about 3/4 done add the onions
When the onions reach the pearl color add the tomatoes
When the tomatoes just reach the "moosh" stage add the Blackeyed Peas.
Cook to boiling.

Serve:
Salt and pepper to taste.

To all the gastronomic illiterates:

Some mighty fine sounding stuff, here, but I will make an observation....that being that not one of you has included jalapenos!

With that, here's my recipe for Texas style chile con carne....guaranteed to wake you up, put you to sleep, keep you warm on a cold day (a must for all you yankees, canadians and inuits), or make a hot summer day seem to be air conditioning!

4 lbs boneless chuck roast or steak.
2 lbs Sweet Texas 1015 onions
5 lbs fresh large tomatoes
1 lb fresh jalapenos
10 large cloves garlic
Olive oil (from a bottle, not a comic strip)
Masa harina (coarse ground mexican white flour with shortning added)
1/2 cup cumin (comino)
1 tbsp fresh oregano (mexican oregano preferred, or 1 tsp if italian)
Black pepper
Salt
Cayenne pepper (powdered)
Water

Cut steak/roast into strips about 3" long, 3/4" thick. Using sharp side of large knife, "pound" the meat without cutting all the way through. Turn, and "crosshatch" the meat.

Add meat to hot oil (about half a cup) in a very large skillet. Stir frequently until thoroughly browned, Reduce heat, add onions (diced to your size preference), and garlic (mashed and diced). Toss, and continue cooking til onions are transparent. Add jalapenos (diced, split, or however you like them...with or without seeds). Continue cooking until the fumes from the cooking jalapenos make your eyes water when you sniff the captivating aroma of BroHank's Chili in the making.

Using 1 cup of masa harina, drizzle over the mixture while tossing until all is thorougly coated.....keep tossing while adding in 1 tbsp cayenne pepper, 2 tbsps black pepper, 3 tbsps salt, plus oregano and cumin.

Turn heat up, continue tossing until all juices are absorbed and mixture is on the verge of starting to burn.

Add the tomatos, chopped into small pieces and mix well...don't lose the juice! Add water until the mixture is covered by at least 3 times it's own volume.

Cover, turn down and simmer for 3 to 4 hours, stirring occasionally to prevent sticking.  After simmering, liquid volume should be reduced and mixture should be fairly thick. If not, continue simmering with lid removed, stirring often.

Serve hot, drizzle Longhorn or Colby style cheese on top, fresh diced onion if desired, and lots of flour tortillas. Place on table in front of guest, making sure you are using stone crockery (metal utensils, pewter and fine china may suffer damage....or melt). Include a box of kleenex and a personal battery operated fan. DO NOT serve with additional water, tea, or coffee....won't do any good.

Makes about one gallon, enough for 20 Canadians, 15 Alaskans, 13 Okies, 5 Texans or one BroHank. New Mexicans and Arizonans can't get past the first spoonful, and Californians cry because there's no tofu in it.

New Yorkers love it on their cheese pizzas, and have been known to substitute BroHanks Chili for their marinara sauce.

ENJOY!!

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!! Guess what I'm gonna cook this weekend!!!  ;D

Ahhhhh.....good thing I remembered the most important part of that recipe. Adjacent to the bowl of chili you need to have an even larger bowl of ice cream.   ;D

JN:


Well???? Was it (buuurrrppppp) good?

Ha Ha Ha Ha Ha Ha Ho Ho Oh Ha Ho HA HA! Oh my sides!
That is exactly the recipe I used when I would get home from high school and be starved. Except I portioned it out enough for just one. It is a good recipe.

Ollie

Brother DW,
I sadly admit I didn’t have time to try your chili recipe.  But my wife and daughter will be back tomorrow from a 10-day trip visiting the wife’s family in Barksdale.  (You know – Barksdale, TX – just a half hour or so between the thriving metropolises of Uvalde and Rocksprings – just a few hours west (and slightly North) of San Antonio?)  
She believes she knows how to make chili.  I will introduce your recipe then sneak in the required ingredients.  If you’re married you know what I mean:  She goes to pee and I quickly chop a chili pepper and throw it in the pot.  She tastes it and says “too spicy” and adds another chopped tomato.  She sets it to simmer, goes for a nap, and I quietly chop a half dozen jalapeños and throw in the pot.  By the time we (she) is (are) done – we have a fairly good pot of chili.
 ;D

ROFL!

ROFL!! mine was the meatloaf, Evangelist is the chili recipe. By the way I tried it.............. Hmmmmmmmmmmmmmm GOOD!! I had to throw some more jalapenos into it though. ;D
I used 1 1/2 pounds of jalapenos. I also allowed it to cook for 10 hours.
Sorry no ice cream, was needed. ;D