puds BLT soo-preme

8 thick-cut bacon slices

8 slices country-style sourdough bread or batard (cut on deep diagonal into 5x3x1/2-inch slices)
2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
8 tomato slices, seeds removed, slices drained on paper towels
4 tablespoons mayonnaise

Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.

Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve.

ANR's Lapin a la Cocotte-Bunny Stew

Lapin a La Cocotte - French Rabbit Stew #114799


1 (2 1/2lb) rabbit, quartered

3slices bacon, cut in thirds

1 1/2cups sliced onions

2 garlic cloves, minced

3 tablespoons flour

1 cup beef broth

1/4 cup red wine

1 teaspoon dried thyme

2 teaspoons parsley

2 bay leaves

salt and pepper

In a large skillet or medium-sized Dutch oven, cook bacon until done; remove bacon with a slotted spoon and reserve for another use (for a salad, etc).

In the bacon drippings, cook the onion and garlic until transparent. A.

dd the rabbit pieces and saute over medium heat until rabbit is golden.

Sprinkle on the flour and continue to brown rabbit for another 5 minutes or so, then add the beef broth, red wine, thyme, parsley and bay leaves.

Cover and simmer over low heat for about an hour, adding more broth if necessary. Salt and pepper to taste (with the bacon drippings, not much salt is needed). Serve with mashed potatoes or buttered egg noodles.

Captain WTF's "Has ANYONE here ever cooked their own Thanksgiving turkey? HOW? turkey recipe

One free range turkey
1 stick butter
2 TBSP Williams-Sonoma turkey herbs
2 oranges
Sea salt
Freshly cracked pepper

Thaw it -remove all the giblets.
Let it stand at room temp for an hour or so.
Preheat oven to 400 F.

In a bowl, beat together 1 stick butter, 2 TBSP turkey herbs (or
poultry seasoning), grated zest of 2 oranges (finely grated), 2 tsp salt, and 1 tsp fresh ground pepper.

Rinse turkey inside and out with cold water and pat dry with paper towels Trim off and discard excess fat.

Gently slide your fingers under the breast to loosen the skin and work your fingers down to the thigh, being careful not to tear the skin. Spread 1/3 of the butter mixture evenly under the skin. Spread 1/3 of the mixture inside the body cavity. Spread the remaining mixture evenly over the outside.

Place turkey, breast side up, on rack in large roasting pan. Stuff turkey, then place in oven and roast for 45 at 400 F. Reduce to 325 and continue roasting, basting every 30 minutes with the pan juices.

After about 2 1/2 hours, insder a meat thermometer into the breast- it should register 165 and the thigh 175. Tent breast with foil if it begins to brown too quickly.

Cornbread dressing

2 packages Pepperidge Farm cornbread stuffing mix
2 boxes Uncle Ben's Wild Rice mix
2 packages mushrooms
1 8 oz package pecans
1 cup melted butter
zinfandel

Cook wild rice mix as instructed. Slice and sautee mushrooms in 1 stick butter. Mix into stuffing mix in large bowl; add melted butter and about 1/2 cup zinfandel.

Agnot's Chickenhawk Noodle Soup

2 chicken breasts, or a few pieces of leftover roasted chicken

2 stalks celery, cut into slices

2 large carrots, cut into slices

2 cups vegetable broth

1/2 cup chopped cilanto

1 tsp sea salt

1 TBSP freshly cracked pepper

3 ounces curry udon noodles (try Trader Joe's)

Simmer chicken in some water until the meat falls off bone; cool and remove meat, tossing out the skin and bones.
Simmer the carrots and celery in the vegetable broth until al dente. Add chicken, salt and pepper, and 2 cups additional water. Toss in the udon noodles and cook soup until the noodles are tender. Stir in the cilantro and leave covered for a few minutes.

Willow's Cream In Da Panties

1/2 oz Frangelico

1/2 oz Bailey's irish cream

1/4 oz Creme de Cacao

1/4 oz Amaretto

1 splash Cream

Mixing Instruction
Pour all ingredients into a shaker half filled with ice, shake and then strain into shotglass

Moviewhore's Homemade Jack Mackerel Cat Food

MACKEREL DINNER

Heat 1 tsp. corn oil in a skillet and fry 1 small mackerel until it flakes apart easily. Remove and cool. Pour 1/2 cup hot water into the pan and scrape the brown bits into it. Remove the bones from the fish and mix with the juice. For dogs, serve in pieces with kibble; for cats, grind with the pan juices.

Don Arson's Hardtack and Army Beans

Hardtack:

4 cups non-enriched flour (NOT self-rising!)
2/3 cup lard or shortening*
2 cups water, divided into one cup portions
1 tablespoon salt

    Put 2 cups flour and all of the shortening in a bowl and mix together. Add remaining flour and mix well. Add 1 cup water, with salt dissolved in it, to bowl and mix thoroughly. SLOWLY add as much of the remaining water as needed to make a firm, but wet, dough.
    Let the dough rest at least one hour in the refrigerator, then roll out on a well-floured board to ¼ -inch thickness. Cut into pieces about 2-1/2” by 4 “.  Put 4 to 6 holes into each cracker.
    Bake in a 275?F oven for  one and a half to two hours. Hardtack should be dry, but not browned. If the hardtack is browning on the bottom, try placing a pan of water in a lower rack or lower the temperature to 250?F and cook for an additional 45 minutes to an hour.
* Crisco makes a butter-flavored shortening if you can’t stand the plain taste of traditional Army bread.

Army Beans:

2 pounds of white beans
½ pound side meat or dried beef
salt

    Pick through the beans for stones, vermin, and other items unfit for human consumption. To make the surviving mass unfit for human consumption, soak the beans about two hours. Skim off any “floaters” and pour out the old water. In a large pot, put in the beans and add enough water to cover all by about two inches or so. Cut the side meat or dried beef, and add the meat to the pot. Bring to vigorous boil, stirring frequently, for about twenty minutes. Reduce to a simmer, and cover the pot. After one hour, check the mess in the bottom of the pot, and add enough water to make the whole thing a watery obscenity to the culinary arts. Add salt, so as to annoy the hungry recipients even further. Any leftover salt should be offered to the soldiers as a final insult. Cook should not be in camp during mealtime. Do not feed to prisoners. They have suffered enough already. Serve with hardtack.

Bssiesmith's Cucumber Tuna Salad

1 lg Red bell pepper

3 1/4 oz Chunk light tuna
- packed in water or oil,
- drained & slightly mashed

1/2 c Canned garbanzo beans
- drained

1 2-in piece of cucumber
cut into fine dice

3 tb Dried currants

2 tb Slivered almonds
- lightly toasted

2 Scallions; thinly sliced

4 tb Plain low-fat yogurt

1 ts Curry powder

1/2 ts Ground ginger

CUT OFF THE TOP of the red pepper about one-third of the way down.
Remove the seeds and membranes from both the top and bottom, and the stem from the top.
Finely dice the top and put it in a medium-size bowl.
Add the tuna, garbanzo beans, cucumber, currants, almonds and scallions to the bowl, and toss gently.
Combine the yogurt with the curry and ginger, and mix it with the tuna salad.
Spoon the tuna back into the red pepper before serving.