text:
This action might not be possible to undo. Are you sure you want to continue?
Table of contents
Table of contents ..............................................2 Introduction ......................................................... 8 Breakfasts ............................................................ 9 James Bond Scrambled Eggs ............................................................................................ 9 Spinach Quiche ........................................................................................................................... 9 Artie Quiche Muffin.............................................................................................................. 10 Egg Bread .................................................................................................................................... 11 Bacon, Egg, and Cheese Sandwich .............................................................................. 11 Eggs Benedict ............................................................................................................................ 12 Tim McMuffins ......................................................................................................................... 13 Roasted Jalapeno Breakfast Wrap............................................................................ 14 Dad's Saturday Brunch ....................................................................................................... 14 Awesome Breakfast Casserole....................................................................................... 15 Crab and Eggs ........................................................................................................................... 16 A simple breakfast: Huevos Rancheros .................................................................. 17 Breakfast Burritos, Texas Style .................................................................................. 17 Beer Batter Pancakes ......................................................................................................... 18 The Full English Breakfast ............................................................................................ 19 BBQ and Grilling ............................................... 21 Butterfly One Leg of Lamb ............................................................................................. 21 Dinosaur Steak ......................................................................................................................... 21 Southwest Skirt Steak ......................................................................................................... 22 Beef Tenderloin Marinade ................................................... 23 Pulled Pork ................................................................................................................................ 25
http://artofmanliness.com Juicy Salted Steak .................................................................................................................. 26 Steak Medallions ...................................................................................................................... 27 BBQ Pork Ribs ........................................................................................................................ 28 Indoor Steak............................................................................................................................... 29 Barbeyaki Ribs ........................................................................................................................ 29 Mr. Nicholson's Wonderful Ribs................................................................................... 30 Pulled Pork with NC BBQ Sauce ................................................................................ 32 Burgers ................................................................. 34 Basement Beer Burgers ..................................................................................................... 35 Delicious Onion Burgers .................................................................................................... 36 Ranch Burgers ......................................................................................................................... 36 Stuffed Hamburgers ............................................................................................................. 37 The Last Burger Recipe You'll Ever Need............................................................ 38 Soups and stews ............................................... 40 Shrimp Creole ........................................................................................................................... 40 Newcastle Beer Cheese Soup ........................................................................................... 44 Ragout de Boeuf Bourgignon (Burgundy Beef Stew) ..................................... 44 Lances Best in the World French Onion Soup!!................................................. 45 McCavour's Fish Soup .......................................................................................................... 47 The Reverend's Gumbo Ya-Ya ....................................................................................... 48 Cheesy Potato and Corn Chowder ............................................................................... 51 Hawaiian Stew ......................................................................................................................... 52 Taco Soup..................................................................................................................................... 53 Rabbit stew ................................................................................................................................ 53 Chili .........................................................................55 Lazy as Heck Chili ................................................................................................................. 55 Awesome Turkey Chili ....................................................................................................... 57 Bob's Chili ................................................................................................................................... 57 Marc's Pork Green Chili and Kickbutt Verde.................................................... 58
............... 65 Robert's Red Beans and Rice Recipe ........................................................ 60 Roasted Turkey in Ancho Chili and Chocolate Sauce ..................................................................... 63 Beans ... 82 Chicken Pot Pie ............." "Alabama Caviar....................................................................................................................... 66 Frankly American Bean Bake .............................................................................................................................................. 79 Hoppin John ..........................85 4 ....................................................................................................................................................................................................................... 76 "Redneck Caviar....................................................................................................................................................................................................................................................................................................................... 69 Grandpa Jack's Mexican Beans.................................. 82 My Father's Meatloaf.................... 69 Baked Bean Soup ............................................................................................................................. 78 Dawsy's Famous Mini Sausage Rolls ............................................................................................................................................................................................................................ 80 Boxed Mac & Cheese That Doesn't Suck............... 65 Cody's Red Beans and Rice ................................. 77 Easy Tasty Meatloaf .................... 76 Easy Mac and Beef .................................................................72 Dave Feral's Pizzadillas ... 83 Taste of the East ... 74 Hillbilly Stir-fry ............................. 72 Hungarian Goulash....................................................................................... 60 Mikey's Monday Night Football Chili .................................... 62 Nathaniel's Chili.................................... 62 Cincinnati Chili .................................................................................................................................................... 68 Ben's Backyard BBQ Beans .....................................................................................................................http://artofmanliness................................................................................................................................................................................................................................................................................................................................................... 73 Creamy Ham and Vegetable Dijon ........com Mother Metcalf's Chili Con Carne .................. 78 The Best Meatloaf in the World ............................... 70 Man Comfort Food ..................................................................................................................................................." "Fill-In-The-Blank Caviar" ....... 79 Artie's Pizza ................. 77 One Dish Chicken and Rice Bake ................
............. 110 Salmon................................. 87 Ground Beef and Peas (Kheema) ................ 111 Fowl .................................................................................................................................. 103 Mexican Food .....................................................................................................................................................................com Beef & Broccoli ........................................................................................... 99 Italian Pasta Bake ......................................... 106 Tilapia and Shrimp Tacos ....................................................................................................................................................................................................................... 86 Thai Basil Tempeh ............................................................... 92 Sausage and Grapes ......... 92 Stuffed Zucchini ................. 102 Chicken Tetrazzini....................................... 88 Chicken Curry (Murgh Tari) ............. 96 Spaghetti ................................110 Macadamia Crusted Mahi Mahi ........ 105 Chicken Quesadillas with Roasted Corn Salsa ......................................................... 105 Tinga Poblana ................................................................................................................................................................................................................................................................................................................................................................................................. 90 Italian ..................................................................................................................................................................... 100 Stove Top One Dish Chicken Bake............................................................................... 109 Fish And Seafood ................................................................................................................... 85 Noodles with Thai Peanut-Basil Sauce...................................................................................................................................................................................................... 101 Stuffed Shells ......................................................................................................................................................................................................................................................... 99 Ragu No Frying Chicken Parmesan ............... Rice and Green Beans ......... 95 Simple Chicken Penne ......................................... 95 Spaghetti with Prawns ............................................... 87 Green Pepper Beef Stir Fry.................................................................................................................................................. 100 Homestyle Spaghetti Sauce ...............................................................http://artofmanliness.............................. 102 Chicken Merango ............................ 114 5 .................................... 108 Chicken Tijuana ........................................................................................................ 98 Insalata Caprese on a Stick.........................................................
.... 125 Fruity Salad .......... 132 Deserts and Breads ................................. 139 6 ...................com Marinated Grilled Chicken with Watermelon-Jalapeno Salsa ................ 132 Salsa Verde Con Avocado ...................... 126 Baked Yams................................................ 134 Buccellato Ring Cake ................................................................................................................................................................................. 128 Hearty Beef Cheese dip ................................................................................................................................................................................ 124 Island Sweet Potatoes ............................................................................................................................................................................. 129 Chili Cheese Dip .......................................................................................................................................... 137 Wendy Gaynor's 'Perfect' Chocolate Chunk Cookies.................................................................................................................119 Grilled Dove or Quail............................................................................................. 134 Cranberry Pake (an alternative to the too sweet desserts) ................................................................. 117 Lemon-Pepper Chicken Marinade ............................................................... 137 Jay's Oatmeal Chocolate Chip Cookies ........................................................................................ 128 Deadly & Delicious Double D Habanero-Pepper-Sauce ..............................................................................http://artofmanliness....................................................................................................................................................................................................... 118 Wild Game ........................... 122 Grilled Figs ..................................... 131 Neil's Mango Salsa Recipe ........................ 136 Beer Bread..................................................................................................................... 120 Side Dishes....................................................................................................... 116 Beer Can Chicken .. 126 Salsas and Dips .... 122 The Best Damn Salad I've Had in a LOOOOONG Time ........................................................................................................... 130 Chilean Salsa ..... 131 Pico de Gallo Salsa ................................................................................................................................................................................................. 139 Pumpkin Crunch Torte ................................................................................... 123 Grilled corn o' the cob ........................................................................................ 138 White Chocolate Cheese Pie ....................................... 114 Teriyaki-Pineapple Chicken ...................................
.........http://artofmanliness....................................................................................................................................................................................................................................... 144 Great Pumpkin Cookies or Bars ................................................................... 143 Irish Potatoes (St............................................................................................................... 145 Drinks ........................................................................................ 141 Cobbler..............................................................com French Silk Pie ........................ 146 Cranberry Margaritas...................................................................................................... 143 Jewish Apple Cake .................................................................................................. 147 7 ....................................................... 146 Cranberry Rum Punch ....................................... Patty's Day dessert) ............................ 141 No-Bake Chocolate Oatmeal Cookies.................................................................. 142 Tang cookies .
There's delicious grub here for any occasion.com Introduction A few weeks ago we asked Art of Manliness readers if cooking was manly. The recipes range from ridiculously simple to true labors of love. I thought it would be cool to compile all the Art of Manliness readers' favorite man recipes into an ebook for everyone to enjoy. cooking is manly.http://artofmanliness. So I issued a call for recipes from AoM readers. Very manly in fact. An astounding 3. All I have to say is that Art of Manliness readers really know how to cook. while only 188 lonely souls dissented. Art of Manliness 8 . So don your man apron and get cooking! Bon Appetit! Brett McKay Editor-in-Chief. Yes.643 respondents affirmed the manliness of cooking. cool off with one of the drink recipes. While I was reading the comments in that poll. You can get your day started with one of these hearty breakfasts. We received nearly 130 delicious recipes from around the country and around the world. and prepare a stick to your ribs dinner that your friends and family will enjoy. The answer was clear.
the AoM Cookbook has got you covered on the most important meal of the day. You need something with substance. Sizemore.com Breakfasts Every man should start the morning with a hearty breakfast. of the butter. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music. And that's what you'll find here. James Bond Scrambled Eggs Submitted by Rich Tseng Taken from the Fleming short story. Break the eggs into a bowl. Boulder. When melted. add rest of butter and continue whisking for half a minute. whisking continuously with a small egg whisk. Beat thoroughly with a fork and season well.http://artofmanliness. giving you the energy to take on all your mantivities like splitting wood and wrestling bears. pour in the eggs and cook over a very low heat. While the eggs are slightly more moist than you would wish for eating. remove the pan from heat. something that will stick to your ribs. of fresh butter. In a small copper (or heavy bottomed saucepan) melt four oz. Spinach Quiche Submitted by Nathaniel D. A simple bowl of Special K or a grapefruit isn't going to be enough. 007 in New York: For four: 12 fresh eggs Salt and pepper 5--6 oz. Colorado Ingredients • • 1 large bag (5 oz) baby spinach leaves. finely chopped 12 oz shredded cheddar cheese 9 . adding the while finely chopped chives or fines herbes. It's the fuel that will keep you going throughout the day.
This dish is vegetarian friendly. Artie Quiche Muffin Submitted by Artie Kuhn Ingredients • • • • • • • 6 eggs 1/3-1/2 cup heavy cream (depending on taste) Couple dashes Paprika Couple dashes Salt Dash Pepper 2/3 cup finely grated emmentaler cheese 6-10 slices of bacon Directions 1. add mushrooms or crumbled bacon.com • • • • • • 7-8 eggs 1/4 tsp ground black pepper 1/4 . eggs. paprika. beat together eggs. beginning and ending w/ cheese. onion powder. Cooking time 1:20. Cover with aluminum foil and bake at 350 degrees for 45 minutes. pepper. 3. and cream. Cut into tiny strips. Pour over cheese and spinach layers. Uncover and cook 15 minutes or until browned. mustard. sautéed garlic. Preheat oven to 375. In large mixing bowl. 2. salt and pepper together in a container w/ a spout. Wisk heavy cream. 10 . serves 6 Notes: Try experimenting with different fillings — replace the spinach with steamed and cooled broccoli. Another idea is to replace the onion powder with minced. parsley. Cook bacon.1/2 tsp onion powder 1/4 tsp ground mustard 2 tbsp parsley flakes 1/2 cup cream Directions Alternate layers of cheese and spinach in a deep 9 inch pie dish.http://artofmanliness.
Egg Bread Ingredients • • • • 2 Eggs 2 Slices of bread PAM cooking spray or butter ( use discretion) Cheese (optional) Directions 1. 8. Bacon. Place approx 1 tablespoon emmentaler cheese in each silicone muffin thing. 7. Egg. 5. Flip a few times around 30 secs each time just to make sure interior yoke is cooked.com 4. Fill to 3/4 muffin thing. 3. 2. 9. 5. Maybe add a slice of cheese on top. Take two pieces of bread and cut a medium sized square hole in the bread Place PAM cooking spray or butter in a frying pan and turn the pan on. Put sliced bacon on top of cheese. Allow time for bottom of bread slices to cook Flip Allow other side to cook. 4. Michigan Ingredients • • 2 Eggs 2 Pieces Grainy Bread (you know high fiber) 11 . 6. Kalamazoo. Place the two pieces of bread on the pan. 6. and Cheese Sandwich Submitted by Jay Pyatt. Bake 25 min. Pour egg mixture overtop. Give each silicone muffin thing a quick hit of Pam. Crack open the eggs and empty the yoke into the two square holes that you cut in the bread that is now sitting in the frying pan.http://artofmanliness.
Butter both slices of bread. It's refrigerable. If you don't beat the eggs. Tear the bacon slices in half and cover one slice of bread. Virginia For the Hollandaise sauce: • • • • 1/2 lb (2 sticks) butter or margarine. Don't forget to clean up your dishes. and great on veggies too. they will explode.http://artofmanliness. Lynchburg. Ingredients • • • • • eggs (up to 8) bread (for toast: 1-2 per egg) butter or margarine for the toast fresh spinach (1/2 cup or so per egg) bacon.5 to 2 minutes depending on the microwave. so it won't be too dry or crunchy. cover bacon with slice of cheese. break two eggs and beat thoroughly with a fork. eight eggs Benedict. so too much is a good thing. Toast in toaster oven or stove until bread is crisp but not burnt. Shake some garlic and oregano onto the buttered bread. I make it on the stovetop. real men are not pigs. cooked. Remove cooked eggs from bowl and make your sandwich. 12 . oh. Make toast. Add pepper if so inclined. if you want it (1-2 strips per egg) Directions 1. melted 1 tsp dark prepared mustard 1 tbsp lemon juice 1 egg Make the Hollandaise sauce by blending its ingredients well.com • • 2 Slices of bacon (pork or turkey depending on your diet) 1 Slice cheese any variety Directions In a small bowl. Eggs Benedict Submitted by Will Briggs. Microwave for 1. It will be enough for.
because the hot liquid yolk blending with the Hollandaise is great stuff. Tim McMuffins Submitted by Tim Metcalf. on that. a fried egg e.or it will separate. But the substitutions here don't alter the taste except for the better. 13 . If it does. Steam spinach if you have it. and Canadian bacon. 3. maybe an extra piece of toast on the side to sop up the good stuff You eat this by breaking it apart with your fork (make sure and get the yolk over everything). 4. and English muffins rather than toast. 2. cover it with Hollandaise sauce f. To reheat the Hollandaise: don't get it hot -. 5. like me. 4. Chopped Onion. (Even if.just warm -. but frying's just as good. without breaking the yolks. Heat 3 slices of sandwich pepperoni in a skillet until the grease runs freely. on that. blend it again. Fry as many eggs as you want. Michigan Ingredients • • • • • • 1 English Muffin 3 Slices Sandwich Pepperoni 1 Slice Pepperjack Cheese 1 Egg Jalapeno Pepper. Fry the egg in the remaining grease. (It's worth the trouble. you usually think it's disgusting. 1-2 strips of bacon if you have it c. Remove the English muffin halves and top one half with the pepperoni slices. Remove the slices and set aside. Your usual eggs Benedict recipe has poached eggs. Toast the english muffin halves in the grease from the pepperoni slices. put: a. On a plate. enough spinach to more or less cover the bread d.) You're really supposed to poach the eggs. on that. 3.com 2. a piece of toast b.) Try to get most of the water out so it won't make the toast soggy.http://artofmanliness. Chopped Directions 1.
8. Roasted Jalapeno Breakfast Wrap Submitted by Mike. sausage or other meat in there too. Break the egg yolk and add jalapeno pepper and onions before flipping the egg.com 6.http://artofmanliness. Top with a slice of pepperjack cheese and close the sandwich. 7. the roasted jalapeño (NOT pickled) and mayo. There's no law that says you can't add some bacon. Wrap up and enjoy. You won't need coffee this morning! Dad's Saturday Brunch Submitted by Randy Helm Ingredients • • • • • • 12 eggs 3 Tablespoons water or milk Salt and pepper to taste 3 Green onions. Take the wrap and spread out some cheese. chopped 2 Tablespoons bacon bits 2 Cups shredded cheese (your preference) Directions 14 . Scramble the egg and set it in the middle. Rochester. Place the fried egg on top of the pepperoni slices. New York Ingredients • • • • • 3 eggs 1 roasted jalapeno Mayo American cheese Tortilla wrap Directions This is an easy one.
As well as serving alone. With a spatula. This is the cool part as you get to use a manly tool: a pastry cutter. New York 15 . I have topped the eggs with salsa. add the bacon bits and then turn the eggs over a few times. otherwise Pillsbury biscuits are a good choice. 3. Once the eggs are at your desired "doneness" top with the shredded cheese and serve. Kingston. its toast. How to make the biscuits Ingredients • • • • • • 4 Cups flour 6 Teaspoons baking powder 2 Teaspoons salt 2/3 Cup vegetable shortening (think crisco) 2 Beaten eggs 1-1/2 Cups milk Directions 1. Top with salt and pepper (I usually just make a back and forth pass with the salt once and the pepper twice). 3. 2. I make drop biscuits as well. If I'm lazy. 5. 4. As it start to firm up. or sour cream. If I'm feeling really ambitious.com 1. Otherwise just use 2 butter knives and use a scissors motion with them. guacamole. Awesome Breakfast Casserole Submitted by Bob. Bake for 15 to 20 minutes. Wait until you start to see the egg set add the green onion. Mix first 3 ingredients and cut in the shortening until mixture resembles small peas. 4. Preheat oven to 400. Mix the eggs and milk and add to flour mixture. Drop onto a greased baking pan by picking up some dough with a spoon and pushing it off with a fork. Scramble the eggs in a large bowl and add the water or milk (according to mom the liquid adds "fluffiness") and pour into the heated pan. start pushing the eggs to the middle. Preheat your pan on medium heat 2.http://artofmanliness.
Put two eggs in the pan on high heat. and have to watch my food intake. Give it a try. Or a blend of cheeses is good. use mozzarella cheese. Second. 3. 4.com I'm diabetic. Other hot sauce works well. If you want to use ground sausage and grate your own potato. let it melt a bit. You got all that. 6. 9. Cut or chop the sausage and hash brown. fine. A couple of points to make. each takes one minute. Stir the eggs again. 7. Spray a frying pan with olive oil non-stick cooking spray. cheese—and flop that around some more.http://artofmanliness. 5. there's a nifty vegetarian burger called Boca. then zap the hash brown. Add the glue—I mean. Skippy? Great. etc. Zap the sausage. it's low fat and low carb. 2. First. Midland. Stir the eggs a bit more. walk away. But it takes longer. scramble them a bit. watch the babes on Fox News while you eat. And I don't like spending time at the stove. Add the spice (I like Italian seasoning and some hot sauce). Crab and Eggs Submitted by Michael Sheeran. 8. The patties are microwavable. This mixes in very well. I love Emeril's "Kick It Up a Notch Sauce". Ingredients • • • • • 2 eggs 1 sausage patty (alternate suggestion below) 1/4 cup shredded cheese 1 hash brown patty Spices Directions 1. stir some more. I want to get moving. do the pig-sticker twice a day. but that seems to have disappeared from the shelves in our stores. Do like I do. Stir in the pieces of hash brown and sausage. But I found out that my favorite weekend breakfast casserole thing is pretty good. Texas Ingredients 16 . tastes a lot like a real burger.
and heat tortillas in oil one by one over a medium flame.com • • • • • 1 package of imitation crab meat 2 eggs per person eating 1 onion chopped Butter (about a 1/4 inch slice) Tortillas (optional) Directions The imitation crab meat that I usually get comes in cylindrical shapes. I usually cut them up into 4 pieces. put the chopped onion in the pan. My preference is sunny side up. Add the imitation crab meat. Don't leave them in too long or they'll fry and harden. Serve eggs on top of tortillas. Then heat butter in the pan. Sunny side up or over easy is your choice. You want them a bit softer than a tortilla chip.http://artofmanliness. add in your eggs and scramble everything together. Wait till onions are almost cooked. A tortilla will look wet when it soaks up oil. This makes for a good hearty breakfast. Wait till the crab is almost all the way cooked. 3) Your huevos rancheros are almost done! Try ketchup or salsa as a condiment. When tortillas are done place flat on dish. A simple breakfast: Huevos Rancheros By John Bradshaw Ingredients • • • 3 eggs 4 corn tortillas Vegetable oil Directions 1) Pour a little oil in a pan. You can either serve this as it is or on tortillas. Breakfast Burritos. Texas Style 17 . Try to make sure all the tortilla soaks up the oil. Once it gets melted. 2) Fry eggs in pan.
and she loves em! Beer Batter Pancakes By Steve from MKE Ingredients • • • • • • • 1 cup AP Flour 1/4 cup sugar 3/4 teaspoon baking powder 1/2 teaspoon salt 1 beaten egg 1 cup beer 2 tablespoons melted butter Directions 18 .http://artofmanliness. I will tell you how to make 1. Ingredients • • • • • • • 1 burrito sized flour tortilla (the BIG ones) 2 eggs scrambled Butter (who uses margarine?) Hash Browns. Texas This recipe can be expanded. 5. Bedford. 2. just multiply by number of burritos desired. 4. Sausage. Butter one side of tortilla Add 1/2 slice of cheese Cover cheese with eggs Cover eggs with remaining ingredients (you can leave off or add extra topping like salsa) Fold in the "bottom" Then fold one side in then the other I make these for the wife. 6.com Submitted by Ben Cox. until slightly browned Directions 1. cooked Onions & Bell Peppers. Bacon. diced 1/2 slice American Cheese Grill both sides of tortilla. 3.
it will be nice and strong by the time you sit down to eat. but I assure you all there is a real art to it.com Pour 1/4 cup of batter on whatever surface you make them with. If it is a meaty bacon. and to put the stuff on as you cook it.intense tasting bacon. Heat up the pan. like the back with the rind cut off.http://artofmanliness. be sure to press it down with the spatula to get it well crisped. After this salting. saltpetre and spices. Just a little if the bacon is fatty. The meat was heavily salted. The ideal protein breakfast. and also an ideal hangover remedy! So to make the breakfast. UK Seems that most of your readers must be American. or even with extended keeping. and slowly hardening into something more like parma ham. like middle 19 . I'll explain a little of its history and uses. either rubbed on dry or as a brine soak. and often smoked to seal the surface and make it keep longer. Use a tea cosy so it doesn't go cold. In the middle ages.. if you want it all just right. the meat would be hung up to dry for a few days. as the bacon will add to it. The meat could then be hung up in the corner of the room for as long as you liked. and add your oil. and fried them on a hot pan.¶¶ As an introduction. Many people assume that is an easy meal to cook. firstly get the tea brewing. Thus was born the idea of the English Breakfast. Irish breakfast is even stronger. had a better idea. usually belly (streaky) but neck (middle) or loin¶(back) if they could afford it.flip. with eggs. fried to give it an even stronger flavour.bubbles appear.. like biltong or jerky in its texture. starting off like a dry cured bacon. Also makes a great coating for deep frying fish The Full English Breakfast By Basil Moss. by today's standards. and was generally soaked before cooking. often with eggs. if your pan is small or you are cooking for a lot of people you'll have to do each ingredient one at a time. It was cured with salt. to remove excess salt and soften the meat. lard is best. accustomed to hard days in the fields. the pan should be hot at this stage to ensure the bacon crisps up well. so I thought I'd pass on my wisdom concerning the preparation of the Full English Breakfast so it may be enjoyed in the New World. and don't forget to warm the pot! If it brews while you are cooking. Peasants however. Put your plates in the bottom oven to keep warm. They cut thin slices (collops)¶of cured pork. Bacon first. If it's really fatty. Replace beer with root beer if you'd like. don't overdo it-¶preserve the flavour. to keep you going for several hours of heavy work. English Breakfast is traditional. salt meat was the rule rather than the exception as it was the best way of making meat keep.
and get them golden brown.butter both sides well and fry it nice and crispy. Otherwise toast with marmalade is acceptable. slice them and fry them on a hot pan in plenty of fat so they colour well. and enjoy. Granary bread works best. so it colours well without the flesh going mushy.turn the heat down. cream and jam. pour in a good slug of mushroom ketchup and put the lid on. After this. hopefully your wife will have been gainfully employed while you are cooking to make some fruit scones t ¶have for second course. without spoiling the crispness. salt and pepper as they cook. Otherwise cut it into coin shaped slices. otherwise add some butter.they make it all easier to digest. 20 . crisp it up well to make the rind nice and crisp. When both sides are black. so the yolk stays runny. this will make for the best tasting mushrooms. cut them in half so you get a horseshoe shaped slice each.it steams into the pudding and gives it a great flavour. If lots of fat came out of the bacon. there should be no foam. After this comes the black puddings. gas ripened ones. and sprinkle with salt and pepper before frying the sliced side in a very hot pan.they soak up water like a sponge. flick some of it over the top of the egg to seal the surface. Never refrigerate your tomatoes. and oil it well.use leftover boiled potatoes from a previous meal. and NEVER wash your mushrooms. If your bacon is a good dry cure. and don't bother with the pale.http://artofmanliness. Do them whole. it kills the flavour. these are a good addition. If it's frothing and white pus like filth is pouring out. Keep the pan hot. do the fried bread. with butter. so keep the lid on.com or streaky. Fried potatoes are a treat. mushrooms soak up lots of oil.the cooked surface goes black and crisp quite fast so flip it over when it does. Plenty of oil is the key here. Leave the lid off as the moisture comes out of them.it has a nice texture.they have no flavour anyway. Serve up. crack them in with care not to break the yolk. leave off the lid so it can evaporate. It is recommended to take half an hour or more to digest such a meal. and make a mental note to buy better bacon next time. If there's plenty of oil in the pan. Slice them in half. ideally it will be washed down with copious amounts of tea. and go slimy. If you don't have mushroom ketchup. Do the eggs last. Next add the mushrooms. use worcester sauce or strong stout or porter. If there are tomatoes in season. so it doesn't break when you take it out of the pan.if they are small horseshoes.
So strike up that grill. light some coals.http://artofmanliness. and delicious meal for your loved ones. and start cooking up some meaty goodness. Mince 2 bulbs of garlic Mince one ginger root Mix with 1 litre of soy sauce Combine and marinate for 24hrs 10-15mins on each side on the bbq heaven for 8+people Dinosaur Steak 21 . Every man should be skilled in the art of meat cooking. Butterfly One Leg of Lamb Submitted by Michael Heap 1. 3.com BBQ and Grilling Ah. men have been developing a variety ways to cook meat with fire. 4. 2. What makes cooking meat even manlier is that you can do it outdoors while reconnecting with nature. savory. Nothing will increase your manly vigor like turning cold flesh into a warm. Ever since our caveman ancestors created their first flames. 5. meat and fire.
com Submitted by Mark 1. Cut the steak into serving sized portions or into strips to stuff into warmed corn tortillas. garlic. lime juice. 2. Then season the steak generously with salt and pepper. It's a seasoning rather than a marinade or herb crust. Put the mesquite in the grill and ignite. preferably from a DINOSAUR. Southwest Skirt Steak Submitted by Steve Argyle Ingredients • • • • • • • • • 1 package skirt steak (1 to 3 lbs. Grill the steak over the mesquite coals until just medium rare.) While the mesquite chunks burn down to coals. Buy a steak. minced ½ tsp whole cumin seeds ½ tsp Canadian style steak seasoning Coarse salt Coarsely ground black pepper 1 bag mesquite wood chunks (large chunks. Put the steak on the BBQ Grill until black on both sides Serve with a beer and lots of tomato or BBQ sauce There you go. not chips) Directions Adjust your barbecue grill to bring the coals as near to the cooking surface as you can. the better. cumin and steak seasoning into a smooth paste. This should be spread pretty thin.) 1 tsp olive oil ¼ tsp lime juice 1 garlic clove. This steak goes great with any south-of-the-border menu items or just with steak fries and a Caesar salad. 22 . If the chunks come in a paper bag. 4. Use a spoon or rubber spatula to rub the paste all over the steak. 3. there's your book.http://artofmanliness. The hotter the fire. use a mortar and pestle to grind the oil. just throw the whole bag in the grill and light it. (You're basically building a campfire with mesquite wood in the grill.
Note: You can substitute a foil-wrapped package of mesquite chips laid directly on regular charcoal for the smoke flavor. Just remember to pierce the foil to let the smoke out.
Beef Tenderloin Marinade
Submitted by Derek Camp; Grand Rapids, Michigan Start at least 24 hours before cooking time. This is enough marinade for a small to mid sized tenderloin in a compact pan without a lot of extra space. For larger tenderloins or large pans, multiply the recipe as needed. Ingredients • • • • • • • • 1 Cup Salad Oil ½ Cup Ketchup 1 Clove Mashed Garlic 1 Tsp. Dry Mustard 1 ½ Tbsp. Worcestershire Sauce 1 Tbsp. Lemon Juice 1 ½ Tsp. Salt 1 Tsp. Fresh Pepper
Directions 1. Combine all ingredients and mix well. Place tenderloin(s) in a moderately deep and narrow pan such that there is not a lot of extra space and the marinade will be forced up near the top of the meat. Pour marinade evenly over tenderloin. Lift sides and edges of tenderloin away from pan to allow marinade to flow around more surface area of the meat. Cover and refrigerate. Marinade for at least 24 hours, turning the meat one or more times if possible. 2. Cook over medium to low heat to desired degree of doneness. Baste the remaining marinade onto the cooking meat after turning. 3. Caution: Do not cook on high heat and do not leave meat unattended as the oil in the marinade can cause flaming. Excessive flaming will char the outer edge of the tenderloin and can detract from the taste of the finished product (voice of experience speaking.)
Scientific Steak
Submitted by Matthijs de Jonge
Being a man does not mean ten thousand years of civilization and scientific progress has been all for naught. So don't be a troglodyte; prepare your steaks the modern, scientifically correct way: • • • • Buy an oven thermometer. Really. Put it in your oven and heat your oven to between 62 degrees (rare) and 65 degrees (medium) centigrade. Throw some steaks in a container of some sort and shove it in the oven. Making sure the temperature in the oven stays at 62 to 65 degrees, leave the steak in there for anywhere between 3 and 30 hours.
Robo-Pork Chops
Submitted by: SGT Daniel Robosky; U.S. Army; Fort Campbell, KY Below is a recipe for what my family calls "Robo-Pork Chops" since our last name is Robosky everything seems to be "Robo" something. Anyway here it is: Ingredients • Approx. 12 thin sliced pork chops • Large Red Onion • Granny Smith Apple • Unknown amount of Balsamic Vinegar • Tablespoon Crushed Red Pepper • 12 slices of Sharp Cheddar Cheese • Caribbean Jerk Marinade Directions 1. Marinate the Chops for about 24 hours in Caribbean Jerk if you can get it. If not, it's no big deal. It just keeps the Chops from drying out on the grill since they are thin sliced. 2. Pre-heat your grill to "Hell" (High heat) 3. Slice the onion and the Apple into relatively small pieces and throw them into the pan on the stove while the grill is heating, with the red pepper and add Vinegar enough to cover about half of the contents. Sauté them until the Onion has caramelized and the Apples are soft. Once this is done turn to low heat and cover 4. Take the pork chops and throw them on the grill. With the heat this high it should only take about 5 minutes to cook them through. Once they are done take the Apples and Onion mix you created and spoon it on top of the Chops. Then cover with Cheddar Cheese. Once the cheese is melted serve. Enjoy!
Pulled Pork
Submitted by Sean Rooney; Marquette, Michigan This is my favorite barbecue recipe. It's the best pulled pork I've ever had. This is real barbecue, not grilling. You need a smoker. Buy a whole Boston butt, which is the larger end of a pork shoulder. It should be 7-10 pounds with the bone in. This is a brine and dry rub recipe. Don't put any salt in the dry rub or it will be too salty. Always use fresh spices and freshly ground black pepper. Brine solution (per gallon of water, you may need 2 gallons for a whole butt, depending on its size and the shape of your container): • • • • • • • • • • 1 Gallon Water 3/4 Cup Kosher Salt 3/4 Cup White Sugar 1/2 Tbsp Black Pepper 1/2 Tbsp Onion Powder 1/2 tsp Granulated Garlic 1/2 tsp Cayenne 1/4 tsp Marjoram 1/4 tsp Thyme 1/4 tsp Cumin
Brine should be cool when you add the meat. Brine overnight, up to 48 hours, refrigerated. Drain the meat and apply the dry rub: Dry rub • • • • • • • • 1 Cup Turbinado Sugar 3 Tbsp Black Pepper 3 Tbsp Onion Powder 1 Tbsp Garlic Powder 1 Tbsp Cayenne Pepper 1 tsp Marjoram 1 tsp Thyme 1 tsp Ground Cumin
BBQ at 225-250 to an internal temp of 190, usually about 7-9 hours. Cover with foil, let rest for
Now this doesn't mean sprinkle a pinch of salt. Add any seasonings you like. about 4″ across 30 min 1. you may wonder what the purpose of this is.com 30 minutes. herbs and spices are good here. Take some coarse salt.1 tsp each can sit longer to let the salt do its work throughout 45 min side meat 26 . To get an idea.http://artofmanliness. either kosher or sea salt. Garlic. the salt denatures the proteins. and sprinkle a thin layer over both sides of the steak. Once in side of the meat. Juicy Salted Steak Submitted by Garret Williams. Garlic and other seasonings. Well. Ribeye) standard thicker steaks 3/4 .com: MEAT Less than 1″ SALT/SIDE 1/2 tsp each side 1/2 tsp each side TIME 15 min 1″ thick cut . Spices. but it all works out. which are what makes the steak tough. and pull.25″ -1. you want the steak covered in a thin layer of salt. which may seem to contradict the idea of a juicy steak. California I have been working on a recipe for a great juicy grilled steak for a while. San Diego. Now the key here is to time how long you are going to let the steak marinade at room temperature. Directions First step is to salt the steak.5″ (NY Strip.com. Now that your steak is looking like a salt lick. but take care not to add liquids. Ingredients • • • Steak (should be at least 1" thick) Clarified Butter Herbs. and added on a bit to it. use this nice chart from steamykitchen. the salt draws out the water in the steak and some of the salt gets inside of the meat. You want the liquids outside the steak.smallish girly-girl steak. I started with a recipe from steamykitchen.
Put some clarified butter in a frying pan.5″ Massive ginormous "Barney Rubble" porterhouse 1-2 tsp each side 1-2 tsp each side 45 min 1 hr or more A few rules to help guide you. and make sure it is very dry. this coating will keep all those juices that will be forming in the steak rather than dripping away into the grill. Once that is done. Heat up the clarified butter until it starts to smoke.1 inch thick. 2 . Dry the steak.com 1. the flavor of the seasonings should be in the meat by now. Make sure not to poke a hole in the brown coating.25″ . You don't need to add any more salt to the steak. first the more marbled your steak is the less time it will need to marinade. Porterhouse . and place the steak in. Once the time has elapsed. I prefer to cut down the time on the chart by about 10 minutes to ensure that the steak doesn't taste salty. Virginia Get a flank steak Cut it into medallions. Burton. but I feel that it helps to make a much more juicy steak.8 hours in your favorite Italian dressing (I like Paul Newman's). You want to sear the steak until it is covered in a nice dark brown coating. Marinate 4 . rinse off all those seasonings which have been sitting on your steak. Grill the steak over a medium flame till desired done-ness. take the steak out to the grill. let the meat rest for a few minutes so it can loosen up and not be so tough. Make sure it is not a non-stick pan or you may ruin the non-stick coating. 27 . Turn the steak in the frying pan until both sides and the edges all have a nice brown coating (use tongs to hold the steak up sideways to cook the sides). Steak Medallions Submitted by Britt D. rinse off you steak and dry it well. Serve and enjoy. you don't want those juices which are being formed to leak out. Yes. It usually takes around 8 minutes per side for a 1in steak. Put it on a plate and cover it with foil for 5 minutes or so.4 inches in diameter. You just have to experiment and find out what works for you. This step isn't necessary.5″ manly-man T-Bone. else the milk fat will burn and add a bad taste to the steak.1. 1/2 inch .more surface area means you use more salt >1. A bit of pepper here is a good idea. but it varies depending on the heat and size of the steak. Finally. Also make sure you are using clarified butter. there is enough in it from before to add a bit of a salty taste depending on how long it was marinated.http://artofmanliness.
Serve with garlic mashed potatoes (America's Test Kitchen has a great recipe for garlic mashed potatoes which is heart healthy.com Take a medium onion slice in half into two halves with the top on one hemisphere and the bottom on the other. olive oil and garlic. Now sauté lightly until cooked to your preference (rare. check it out) and green beans or some other vegetable of your choice. Let Rib's stand in marinade in fridge for at least 3 hours. Slice into 1/4 inch discs then quarter the disks so you have nice slices that each represents a quarter ring of the onion and is roughly 1/4 inch thick. This recipe is very much done in a try it as you go along way. Don't be afraid to experiment! One variation I have tried (my own personal secret ingredient) which will surprise you (you should try it) is instead of the marinade.. Maple Syrup 1 Lemon juice 1 Clove Garlic Crushed Directions 1.. Add the meat. medium rare.5 Kg's Pork Spare Ribs 1/2 Cup Plum Sauce 2 Tbsp Soy Sauce 2 Tbsp Tabasco or any Hot Pepper Sauce 1x 2cm Knob of fresh Ginger grated 2 Tbsp. Baste Rib's with marinade while cooking. slice them vertically to make slices. begin to sauté these in butter. however best overnight. medium. 28 . etc) with sliced onions and sliced mushroom caps.http://artofmanliness. BBQ Pork Ribs Submitted by Mark McK Ingredients • • • • • • • • • 1. then let sit while you cut up the onions and mushrooms. using only potatoes. Set these aside. Add the onions.. Tomato Sauce 2 Tbsp. 2. rub the medallions with a pinch of cinnamon on each side of the medallions. Take a handful or two of small mushroom caps. Salt and pepper the meat to your preference.
If unsure. Do not move steak for 30 seconds. 2. 8. let the steak rest for 3 minutes before cutting/serving. not pool on your plate). Fairfax. turn a burner on high and remove the skillet (which will be VERY HOT) from the oven and place on the burner. 4.http://artofmanliness. Apply a thin coat of oil (a few drops). After removed from the heat. Barbeyaki Ribs 29 .com Indoor Steak (for the days you can't fire up the grill) Submitted by Jess Rutherfod. Place steak on one side of the skillet and leave it there for 30 seconds. When the oven reaches 500. don't move it. peanut) Salt (Kosher preferred) Pepper (Fresh ground preferred) Directions 1. flip the steak. Remember: you can always put the meat back in the oven if it's not done enough. grapeseed. Enjoy! For a bit of explanation behind the steps above: the 30 seconds on each side helps develop a delicious crust via the maillard reaction. Place skillet and steak into the oven. 5. 2-5 minutes per side in the oven should be adequate. Let heat for an additional 5 mins. 7. Place a cast iron skillet in the oven and set for 500 degrees. but you can't un-cook it. 6. then salt and pepper to each side of the steak 3. or with an instant read thermometer. Virginia Ingredients • • • • Steak Oil (something with a high smoke point: safflower. pull out the meat early and check doneness via the Doneness Hand Test. After 30 seconds. Cover with tinfoil to retain heat during this time. and the resting the meat allows the juices to return to the cells of the meat (so when you cut into it the juices stay in the meat. Depending on steak thickness and desired doneness levels. the oil assists with heat transfer and crust development.
about an hour and a half. etc) your favorite BBQ sauce Teriyaki Sauce o 1 cup soy sauce o 1 cup sugar o 1/3 cup rice vinegar o ½ cup pineapple juice o 1 tsp ground ginger o ½ tsp garlic powder Directions Mix teriyaki sauce ingredients together until sugar is dissolved. baby back. Mr. North Carolina First understand that this is made with a secret sauce. boneless country style. or something weird. First think about if you want to have a sauce based on vinegar. Nicholson's Wonderful Ribs Submitted by Greg Pait. like mustard (sorry SC). Ingredients • • • • • 1 rack of baby back ribs 2 cups of vinegar -salt pepper sauce 30 . spare ribs. you need to get one.com Submitted by Steve Argyle Ingredients • • • Pork ribs (any ribs will do. This recipe is divided into four steps.http://artofmanliness. but you and your guests won't ever forget how great they are. Mix sauce with an equal quantity of your favorite BBQ sauce. The thicker your sauce the later in the cooking process you want to use it. molasses. ketchup. Add sauce mixture and bake at about 325 until the sauce thickens and the ribs glaze. If you have your own secret sauce. Sear ribs in a Dutch oven until browned on the surface. It may seem like a lot of work for ribs. great! If not.
Boil Place ribs in a large pot. Once you have an edge to hold onto you can peel the skin just like a banana. Fill pot with water until ribs are just submerged. Marinate Depending on your type of sauce you will complete this step two different ways. You have now boiled the ribs twice. Empty the water and repeat this process again. Now if you are using a vinegar based sauce. Salt and pepper your newly boiled ribs. Don't go overboard. Get this off to make the ribs even more tender. Bring to a boil and reduce to a simmer for 30 minutes. Peel On the back of ribs there is a thin membrane.http://artofmanliness.com Tools • • • • • large cook pot cellophane wrap or tin foil baster or basting brush tongs sharp knife Directions Step 1. Step 2. If you are using a thick sauce based on something else wait and use your sauce at the end of your grilling. Wrap the ribs in the wrap and place in the fridge for a minimum of 1 hour. Rub this in on both sides. It can be pretty gross. that's OK. but it is worth it. Look for a place that you can get the knife blade under the skin. Step 3. You may have to split the ribs in half to fit them in. Add one cup of vinegar to the pot. The first part is for everyone. Start with a sharp knife at one end of the ribs. you can add a splash to marinate the ribs in. the second part is dependent on your sauce. just serve the ribs separated instead of as a rack. If you want to skip this step. just a nice covering. It is white and tough. 31 . Longer if possible. you won't know it's there unless you try to peel it. Lay the ribs on the cellophane or tinfoil that you plan to wrap them in.
Most of the time when you burn meat with BBQ sauce on it. I cooked many a bad batch before I got to the good ones. Ohio Prep Time: 20 minutes Cook Time: 8 hours Ingredients: • • • • • • • • • • 1 boneless pork butt/shoulder (about 5-6 pounds) 2 tablespoons paprika 1 tablespoon garlic powder 1 tablespoon salt 1 tablespoon onion powder 2 teaspoons fresh ground black pepper 2 teaspoons cayenne 1 teaspoon ground cumin 4 pounds of hickory wood chips Plenty of aluminum foil 32 . Cook your ribs on your cooker at low heat for at least two hours. If not you may want to invest in one. it is because you put the sauce on too early and the sauce burns. If you have a single level charcoal grill wrap your ribs in tinfoil and cook. Also. If you have a thick sauce. If you have a smoker you are set. start basting lightly the last 30 minutes of cooking. Pulled Pork with NC BBQ Sauce Submitted by Alan Cohen. Serve warm with your favorite sides. One way to gage cooking time is to cook pork for one hour per pound.http://artofmanliness. Remember that practice makes perfect. If you have a vinegar based sauce. Baste 2 or three times.com Step 4. enough can't be said for a good sauce. ask some relatives (especially older) if they have a family recipe. or the heat is to high. When they are ready they'll practically fall apart when you pick them up. The key is to cook them "slow and low". you can baste as they cook. Grill The key to tender-fall-off-the-bone-ribs is to slow cook them. Avoid direct heat. The longer the better. place a sheet of tinfoil on the highest rack and let the ribs cook on that high rack. If you have a gas grill. You'll be surprised.
Place the foil packet directly over the flame. Soak wood chips in water overnight as well. Remove the pork from the grill and wrap with tin foil. Coat pork shoulder with rub. and shake before using. 3. While the pork is sitting. 4. Top with 2.225°F. Place enough charcoal/use enough gas to keep temperature low. To Serve 1. cover with plastic wrap and refrigerate overnight. cut a 12" long piece of foil off a standard-size roll.com Directions 1. In a medium mixing bowl. mix rub ingredients together. prepare the sauce. 2. and replace with a new packet every hour or so. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185°F.http://artofmanliness. Pierce the foil in several placed with a fork. North Carolinian Barbecue Sauce. 33 . and let sit for 1 hour. Place a handful of wood chips in the center and fold the foil over the chips. Use two forks to dig into the meat and pull apart to shred. or 200 . To form foil packets. Enjoy. North Carolinian Barbecue Sauce ingredients • • • • • 1 cup white vinegar 1 cup cider vinegar 1 tablespoon brown sugar 1 tablespoon cayenne Salt and pepper to taste Preparation Mix together in a bottle.
Ingredients 34 .com Burgers There are few foods more perfect to the taste and satisfying to the belly than the hamburger. take a look at these recipes. Crumble the cooked bacon slices over a salad. If you're looking for a way to man-up your dull burgers. A well crafted burger is like a fine sculpture. With the added bacon fat. crisp lettuce. sweet tomato. toasted bun is enough to satisfy the deepest man-hunger. The combination of juicy meat. and warm. or use the slices as a burger topping. 80 percent lean beef will make slightly greasy burgers. you want ground beef that is 85 percent to 90 percent lean.http://artofmanliness. it's art you can eat. Ultimate Hamburger Submitted by Michael George Serves 4 For this recipe.
without pressing down on them. lightly knead together so that ingredients are well incorporated and mixture forms cohesive mass. if desired. about 8 minutes. topped with bacon. and reserved bacon fat. Using fork or hands. I call them Basement Beer Burgers: Ingredients • • • • • • One pound ground beef 1 medium onion Beer (just about any kind) Worcestershire sauce 4 Hamburger buns Salt and Pepper 35 . Place bread in small bowl. about 5 minutes. add milk.com • • • • • • • • 8 strips bacon 1–2 slices white bread. Using fork. Transfer bacon to plate lined with paper towels. Basement Beer Burgers Submitted by Lance I guess the most manly recipe I can think of is my own from my college days in a tiny apartment in a basement. very finely minced Vegetable oil for grill rack Directions Fry bacon in large skillet over medium heat until crisp. Break up beef into small pieces in medium bowl. until well seared on both sides. bread paste. Season with salt and pepper. 7 to 10 minutes. then add garlic.http://artofmanliness. Oil cooking grate and grill burgers over very hot fire. then gently flatten each ball into 3/4-inch-thick patty. toss each portion of meat back and forth to form loose ball. Divide meat into 4 equal portions. crusts removed and. Spoon 3 tablespoons of bacon fat into heatproof bowl and place in refrigerator while preparing other ingredients. remaining cut into 1/2-inch pieces (1 cup) 1/4 cup milk 1 1/2 pounds ground beef 1 teaspoon salt 1/2 teaspoon pepper 2 large garlic cloves. mash bread and milk until it forms smooth paste. Serve. and let mixture sit until saturated. Using hands.
Mix the beef. Delicious Onion Burgers Submitted by Cody Ingredients • • • Ground beef or whatever you use to make hamburgers out of. add condiments and veggies if desired. ketchup. put meat in to bowl mix onion and meat until it is thoroughly blended form into patties grill and dress however you normally would Ranch Burgers 36 . Enjoy. Put in a frying pan and get sizzling. You may or may not want to cover them again.http://artofmanliness. a little salt and pepper and two tablespoons Worcestershire Sauce together and form 4 patties. 1 large Vidalia Onion finely chopped onion Directions 1. If you need more beer pour a little into keep the burgers moist. the smaller the better. 4. Drink some of the beer. Serve with such things as potato chips. Pour in enough beer to cover about 1/2 of the burgers and another tablespoon or two of Worcestershire sauce. It works for turkey burgers too. adding cheese toward the end if desired to melt it. turn and press down on burgers. the onion. fries. basically whatever you have in the fridge. Put on buns. Cook until done.com • • • • Optional: Cheese Lettuce Tomato Directions Chop up the onion into small pieces. These are always moist and have lots of flavor. Cover and cook about 5-10 minutes. 3. 2. this is hot work. etc..
salt. 2. 4. Place a spoonful of the vegetable mixture in the center of one patty. Press firmly. 2. oregano. diced 3 tsp olive oil 1/4 c tomato. green peppers in olive oil. diced 1/4 c green pepper. and cover with a second. 1 pack of Hidden Valley ranch mix that comes in the pack Directions 1. Fry or grill hamburgers as you normally would. Sizemore. and pinch sides together to seal. Colorado Ingredients • • • • • • • • • 1 garlic clove. Shape into eight 4-inch patties.com Submitted by Cody Ingredients • • Beef or whatever you use to make hamburgers out of. Set aside. Cooking time: 0:30. 3. Beat the egg and add to ground beef. diced 1 tsp oregano salt and pepper 1 pound ground beef 1 egg Directions 1. minced 1/4 c yellow onion. Mix well. Boulder. Repeat with remaining patties. onions.http://artofmanliness. Serves 4 37 . Sauté garlic. Combine with tomato. and pepper in a medium bowl and mix well. put meat in to bowl sprinkle Ranch mix over meat mix meat and ranch powder until it is thoroughly blended form into patties grill and dress however you normally would Stuffed Hamburgers Submitted by Nathaniel D. 5.
http://artofmanliness.com Serve with: Mixed vegetables. Australia Servers 4-6 Equipment • • • • • 1 medium mixing bowl 1 frying pan 1 frying pan cover or aluminum foil 1 spatula 1 kitchen knife Ingredients • • • • • • • • • • • • • • 500g ground beef 6 hamburger buns 1 white onion (as finely chopped as possible) 1/2 spanish onion (sliced as rings) 1 clove of garlic (finely chopped) 3 tbsp soy sauce 6 tbsp sweet chilli sauce 2 tbsp cooking oil several slices of cheddar cheese ketchup (optional but recommended) mustard (optional but recommended) mushrooms (optional) beetroot (optional) lettuce (optional) Instructions 38 . making sure that the vegetables in the center don't leak out while you are cooking them. a whole pepper. instead of trying to measure out 1/4 c of onion or green pepper. I usually just chop up a whole onion. baked yams Notes: The trick to these is getting the patties sealed. What doesn't go into the burgers gets put into something else the next day. The Last Burger Recipe You'll Ever Need Submitted by Shaun Daws. Also. and use an entire can of diced tomatoes.
Cover the frying pan. or 6 squash-ball sized balls 3. etc to taste. white onions. garlic. Add condiments. Flip the burgers 7. This one is great for a hangover and easy enough to do in your sad state. oiled frying pan. Add the flattened meat balls to a warmed (medium heat). Remove the cover and serve each burger between the halves of a sliced hamburger bun. Taco Pasta Submitted by Mike. In a medium sized mixing bowl. If you want cooked mushrooms. Rochester. add them to the pan at this point. combine the beef. Cook on one side for about 3-5 minutes 6. Flatten each of the balls into round disks about 1/2 inch . then cover each with some cheese 8. Place a few spanish onion rings on top of each burger. sweet chilli sauce. pop it in the oven on low heat before cooking the burgers. and soy sauce 2.com * if you want your burger bun toasted. Stir everything together and eat. 5. New York Ingredients • • • • • 1lb of pasta shells 1 lb of ground beef 1&1/2 to 2 packages of taco seasoning (depends on how you like it) 1 cup of sour cream 1 cup of shredded 'Mexican style' cheese (I think Sargento makes one) Brown the beef and mix in the taco seasoning and sour cream. lettuce. With your hands. press the meat mixture into 4 tennis-ball sized balls. 39 . and turn down to low heat for 3 more minutes 9. They should be just ready when the burgers are done.http://artofmanliness. 1. Cook the shells and drain. Put the drained pasta in a large bowl throw the cheese on top of that and then add the beef mixture.2/4 inch thick 4.
Of course.in other words.or think you will..com/ Here's the deal. you're ready to let your delicious soup or stew melt the cold away and prepare you to get back to splitting wood and shoveling snow. a soup or stew should be eaten from a deep wooden bowl that you carved with your own hands. It's messy.http://hoganisgod. .. You should also be sitting in front of a warm fire that you built yourself.com Soups and stews There's nothing like a hot and hearty stew to warm you up after working out in the winter cold. Now that everything is in place.http://artofmanliness. Extra man points are awarded if you eat said bowl of soup with a grizzly bear blanket covering your lap. Shrimp Creole Submitted by Todd McGillivray. Ideally.tumblr. This recipe is food you only serve to people you like. it brings everyone down to the same level. which 40 . it's embarrassing to eat. you killed the bear with your own hands because that's what men do.
This makes enough sauce for two pounds. the heaviest pot you have . but only add it if you've got some kicking around already. Something that allows you to scrape large quantities off the bottom of the pot quickly the biggest spatula-type thingy you've got. and if you really like the folks. not something that feels like a third-grade spitball in your mouth. you'll 41 . an embarrassing amount of butter. Needless to say.) Get your mise-en-place together (read: do your chopping now). like a stick at least heavy handful of all-purpose flour 1 can of good canned tomatoes . ends off. you do the shot of Jack. • • • • • • • • • • • • • • • • SPECIAL EQUIPMENT: • • An enameled cast-iron dutch oven. STUFF YOU DO Alright. sit a container of baby wipes right in the middle of the table next to the shell bowl. because once you start. First. or failing that. chopped fine (1/8th inch dice) 1 green pepper. chopped fine 3 stalks of celery. chop a little") lil' bit of tomato paste is good too. chopped fine between 2 and 6 cloves of garlic. It's even better the next day as an impromptu pasta sauce or stir-fry add-on.you need individual grains that separate in the sauce. and if I even catch you THINKING about brown.if they're whole.http://artofmanliness. if you're serving this as a meal. You do NOT use that weak short grain or calrose rice with this culinary gold. don't go opening up a new can some cayenne pepper salt and pepper bay leaves thyme (dried's fine) chicken stock Jack Daniels (one shot) hot sauce (I like Frank's 'cause it doesn't adjust the flavor of the rest of the ingredients.you want something that'll take to a low simmer well. 1 white onion. But my way tastes better. unless you want one. seeded and deribbed (obviously). somewhere between the size of a baseball and a softball. and then they'll thank you. when I'm at the family compound. STUFF YOU NEED • 1 pile of big-ass shrimp. give 'em a rough chop (as in "stick knife in can. Pass out the lobster bibs and bottles of beer. preferably uncooked and with the head on. minced. I like lots. we end up with cooked and cleaned and headless. (kidding.. They'll laugh. but follow your heart/ulcer) cooked white long grain rice..com is exactly where the hell they should be anyway. I've been known.
Roth. too. I find this is the right amount for about two pounds of shrimp. a healthy shot of the cayenne. If you blacken the flour. That's all you need. and carbon is not a flavor.http://artofmanliness. beer. Taste it every so often and adjust the salt (totally dependent on the saltiness of the chicken stock. cover it. You also add the shot of Jack. This recipe can be time-consuming (it takes around an hour from start to finish).. do this at the same medium heat. I buy the low-sodium stuff so I've got a little more control). If you need more liquid to cover the shrimp. If anyone complains about the mess. You've earned it. and gently simmer it for like a half-hour. celery and pepper in there and stir occasionally until the onion is translucent. tripled. hour. add lots of shrimp and sauce over top.or use the 21-30 counts and serve over a medium-rare steak. and then have the Cajun Napalm (aka: the roux. Service is easy . Can be doubled. garlic. etc. same amount of thyme. it's ready. stir. it's versatile as hell. The Best Clam Chowder Submitted by J. whatever. chicken stock. If you're nervous.. Once that shrimp is pink.place rice in individual bowl. Actually. and enough chicken stock to cover the amount of shrimp you bought. so splash out.org) READ THIS ENTIRE RECIPE BEFORE STARTING. and until you know 42 . it's done. When it foams and recedes. Prepare all ingredients in advance. I mean. Then you flip the flame up to "Fourth Circle of Hell". fire it into the pot and start stirring the everloving crap out of it. You just want the flavors to come together.D. you can add the shrimp. Once the flour's nicely brown (think Halle Berry). a couple bay leaves. you have to ask yourself a serious question: why is this person my friend? This serves six or eight as a starter (omit the rice) or four for dinner. And this works REALLY well with the jumbo shrimp. and hopefully leaves you with some leftover. It just takes forever. Serve with amazing bread and real butter and beer. Have some for yourself. you pour in the can of tomatoes with the liquid. it's a little faster than eventually when you cook at high heat. add water. you posh bastard) adhere to the veggies. we're not making a goddamn cassoulet here. It's all eye here. Fire the onion. Bring the mess to a boil. Although a nice red Zinfandel (Ravenswood from the Napa Valley is a good default) works beautifully with this too. whatever's handy. You want to absorb the butter and veggie liquid with the flour. it's a mistake. stir. and it'll taste like carbon. Once everything's merged into something that approximates what I served you and has reduced into a thick red sauce. Stir every ten minutes or so. start over. Oregon (getrichslowly. Stir. grab a handful of the flour. Stick the big-ass pot on a medium flame and melt the butter. Pour into an enormous bowl. Seriously. and eventually the flour will turn a nice light brown. and while you and I appreciate that great food can take a great deal of time. a serious shot of pepper.com want everything handy to the pot. Take the rice and put it in another big bowl. You cannot save it from that point.
you're able to keep more of the thickness. (You may also increase the thickness by adding a little more flour. Add celery. *gradually* add the previously reserved cup of potato liquid. Don't worry. Reduce heat and cook until potatoes are *just* tender (al dente). Drain clam juice into a large pot. By adding the liquid slowly. until vegetables begin to soften. I don't know) • 1 pint half-and-half Directions Open the can of clams. Draw off about one cup of the potato liquid for later use. minced • 1 yellow onion. This will create a thick. pepper bacon is best) • 1 bay leaf • 1/4 cup flour • 1/2 tablespoon hot pepper sauce (like Tapatio or Tabasco) -. Once everything is good and gummy (60-90 seconds). 43 . gummy gravy-like mass. hot pepper sauce.com where your slack periods are. but highly recommended (liquid smoke *might* work.optional. this recipe will probably make 8-10 servings. Over medium heat. It's actually *half* what I normally make. melt butter in the garliclined second pot. This chowder is good immediately. chopped (thick bacon is good. Cook for several minutes. Ingredients • one 51-ounce can of clams (from Costco or a seafood store) • 2-1/2 pounds of russet potatoes. but this chowder isn't meant to be a thick chowder. chopped into roughly 1" cubes • 5-6 cloves garlic. whisking occasionally.http://artofmanliness. Season to taste with salt (may not need any) and fresh-ground black pepper. chopped • 3-4 stalks of celery. Simmer five minutes. Remove potatoes from heat. Bring to a boil. It keeps for up to a week. but it's even better after a couple days in the fridge. My wife and I love this stuff. It's worth the trouble. onions. brown for another minute of two. and bay leaf. Add bacon. Brown the bacon. Add potatoes. it's best to have everything ready to go instead of having to scramble in a panic because you suddenly need your onions. chopped (including leaves) • 2 tablespoons butter • 1/2 pound bacon. stirring frequently. Add half-and-half. Stir in flour. Add potato mixture and stir. Reduce heat to low.mandatory • 1/2 tablespoon hickory smoke salt -. The vegetables will remove the stickiness.) Stir in the clams. It will thin as you add more liquid. They will soften more in later steps. garlic. When the bottom of the pot becomes sticky. and the optional hickory smoke salt. Rub the inside of a second (larger) pot with garlic.
com Newcastle Beer Cheese Soup Bill Powell. 5 to 10 minutes. Combine the cornstarch and three tablespoons of water in a small bowl. slice cut crosswise into thirds 3 lbs. NC Ingredients • • • • • • • • • • 2 cups cauliflower or broccoli florets 1 tablespoon butter 1/2 cup chopped onion 1 garlic clove. Put the cauliflower in a small saucepan with enough water to cover it. minced 1 teaspoon Worcestershire sauce 12 ounces (1 bottle) of Newcastle Brown Ale 14. rump roast or chuck roast. Melt the butter in a large pot over medium heat. bacon. 3. Let dissolve and set aside. Add the onion. Cook over medium heat until tender. Add the cornstarch mixture and continue stirring until the soup thickens.http://artofmanliness. Drain. Ragout de Boeuf Bourgignon (Burgundy Beef Stew) Submitted by Dan Pannebaker. 4.5 ounces of chicken broth 3 tablespoons cornstarch 2 cups half and half 2 cups aged cheddar cheese. Add the chicken broth and let it come back to a boil before stirring in the cauliflower. cut into 1-inch cubes 44 . Oxford. shredded Directions 1. garlic and Worcestershire sauce. 2. Stir occasionally and cook until the onion is tender and translucent. Stir in the cheddar and half and half into the soup until the cheese is melted. Add the Newcastle Brown Ale and bring it to a boil. Wisconsin Ingredients • • ½ lb. Neenah. Serve with croutons.
Pour in the wine and enough broth so that the meat and vegetables are barely covered. Lances Best in the World French Onion Soup!! Submitted by Lance This recipe was taken from an old cookbook and adapted to my taste. uncovered. mushrooms. Toss the meat and cook. Remove beef with a slotted spoon and place on paper towels to absorb excess grease. To serve. and flour to coat lightly. Serve with bread or potatoes to soak up the sauce. peeled and cut into quarters 1 tsp. pepper. It makes a great onion 45 . Remove the pan from the oven and turn the temperature down to 325° F. and bay leaf.http://artofmanliness. cut into quarters. for another 5 minutes. and brown well on all sides. Remove bacon with a slotted spoon and place on paper towels to absorb excess grease. Add the carrots and onions to the pan. Cover and bake at 325° F for 3 – 4 hours or until the meat can be pierced easily with a fork. for 5 minutes. add the warm mushrooms to the pan and stir in. baby carrots 2 large onions. ketchup 2 cloves garlic. 4. Preheat oven to 450° F. 2. 3. about 1/3 at a time. Stir in the ketchup. Heat the bacon fat until it begins to smoke. minced ½ tsp. uncovered. trimmed. garlic. pepper 2 Tbsp. Set the pan in the 450° F oven. Brown the carrots and the onions lightly in the bacon fat as well. flour 1 (750 ml) bottle Burgundy wine 2–3 cups beef broth 1 Tbsp. and sautéed in 2 Tbsp.com • • • • • • • • • • • • ½ lb. salt ½ tsp. butter or margarine until tender (Optional) Directions 1. Place the bacon and beef in a Dutch oven or other deep roasting pan and toss with the salt. In a large frying pan. dried thyme 1 bay leaf 1 lb. add the beef cubes. 5. Remove the vegetables with a slotted spoon and place on paper towels to absorb excess grease. thyme. sauté the bacon for 2–3 minutes over medium heat to brown slightly.
then the cheese on top of that. Next. its great with the wine. so add 1 teaspoon of sugar.http://artofmanliness. butter it and get the bowls out. Eat some bread…with the cheese now. however you decide. but leaving them in half rings or quarter rings. put the soup in the bowls. Salt and pepper to taste. either. cut the bread. Using your ladle and much care. By now the broth is hot. so stop now!) A stove with oven 4-6 hungry people Directions Start by cutting up the onions. until they are rather limp and transparent. about 3 inches below the heat. making sure the bread gets soaked well. If you have had too much wine this can be tricky. Ingredients • • • • • • • • • • • • • • • • • 6 oven proof bowls 5 or six medium sized yellow or white onions (not sweet onions) a loaf of French bread…or any crusty bread about a pound of Swiss Cheese A bottle of good white wine… 6 cups of beef broth…you can make your own or use beef bouillon vegetable cooking oil butter or margarine A large pot A medium size pot Salt and pepper Sugar A large ladle A sharp knife A corkscrew (If you are using wine that does not require a corkscrew you cant make this soup. Add 1/2 cup wine. Add it to the onions and stir. Let it simmer covered for 20 minutes. 46 . prepare your beef broth. Put a piece of bread on top of each bowl. not dicing. stirring and coating them.com soup. bringing to just below boiling. They don't have to be uniform. While this is heating put about 2 tablespoons of oil and a big dollop of margarine or butter in the big pot. Stir them occasionally. While you are waiting. while this is going on open the wine and pour a nice big glass…you didn't think it would all go in the soup did you?? Get the cheese out and grate it (the cheese goes good with the wine. stirring some more. too) The onions are done by now. Add the onions. Drink some more wine. Place the bowls in the broiler. Pour yourself more wine. Uncover and simmer another 10 minutes. one anyone can make and enjoy.
and I tripled it once…keep the sugar down. you can double the recipe pretty easy.com Broil until the cheese bubbles. then cube them. too. Chop up the onions and put them into 47 . Put them in a large pot of water and bring to a boil.http://artofmanliness. Serve with the rest of the bread and white wine…you probably should have bought two bottles if you have company who likes wine. Ingredients • • • • • • • • • • • • • 6 or more large potatoes 3 large onions 4 cans baby clams 1 large can chicken haddies ( or 1lb white fish ) 1 lb salmon 1 can lobster paste or pate 2 litres milk ¼ lb of butter Shrimp (peeled & de-veined) cooked or raw Lobster meat (cooked) Scallops Any type of saltwater fish Bottle of clam juice Directions Peel the potatoes and put them through a French fry cutter. White Zinfandel goes great with the soup. if you do. Enjoy! McCavour's Fish Soup Submitted by Stephen McCavour This is what my Father called clam chowder. Everything else is pretty straight across the board…except the wine…only drink one bottle while preparing it. Drain the juice from the canned clams into a smaller pot. Cook them until you can smush them with a fork but they are still fairly solid. Oh. but I call it Fish Soup because it's more of a soup than a chowder.
I really like the paprika-heavy portugese-style chorizo.http://artofmanliness. any other fish and scallops to the pot. Do not allow the pot to boil.com the pot with the clam juice. which is good because this stuff ain't exactly healthy to begin with. Fill the pot close to the top with milk and cook on medium high heat until the fish is cooked. Add the onions and clam juice to the potatoes. It also knocks down some of the fat content. Ingredients: • • 2 largish boneless skinless chicken breasts. Makes a huge stock pot full. Simmer on medium low heat for as long as you want or at least until any raw shrimp is cooked. chicken haddies. Also. the more the ingredients will work together and the better it tastes. Add the lobster paste and butter. or a smaller tray of boneless skinless chicken thighs 3-4 links of smoked sausage. . spicy. The Reverend's Gumbo Ya-Ya Submitted by Todd McGillivray. this is food you make for people you know you like . At this point add shrimp and lobster if you want. and I've substituted a tray of hot Italian sausages in a pinch. if you can find it. No other way it can be described. simmering or in the fridge. top up the pot with water or add bottled clam juice. homey and terrible for you . there are a couple shortcuts here that I use to make it so you can have everything done and simmering in about an hour.com/ Gumbo is a gift from God. mine only needs one pot. Andouille is traditional. I generally don't salt it. Boil the onions until they are very soft. 2 baseball-sized onions 3 stalks of celery 1 big green pepper 3-6 cloves of garlic some plain white flour 48 • • • • • . Like all of my favorite recipes.or know you will like. Chop up the fish into small pieces and add to the pot. drain about ½ the water from their pot. Kielbasa works very nicely as well. When the potatoes are ready. Do not add shrimp or lobster yet.http://hoganisgod. and will keep for days in the fridge. which is big if you're like me and hate dishes with a passion. Add the clams. The longer it is allowed to sit. If you need to.tumblr. in other words.delicious. as opposed to the extra hour's worth of prep and cooking you gotta do if you're going to go hardcore. It's messy. leaving it to the consumers to salt and pepper to taste. My recipe is a bastardized version of the Gumbo Ya-Ya (chicken and sausage) they make at Commander's Palace in New Orleans.
You do NOT use short or medium grain. this is the time to bring it out.com • • • • • • • • • cayenne pepper black pepper garlic powder salt (one of the rare times I like ol' fashioned table salt.) a couple big (one liter) cartons of low-sodium stock. then mince the garlic and throw it in there as well. sea or kosher salt is just too big and grainy for this) bay leaves canola or vegetable oil (don't use olive oil for this recipe. basmati. something you can use to scrape the bottom of the pot quickly and in long strokes. Louisiana. your favorite hot sauce (I like Frank's. take the chicken out of the pot and throw the sausage in 49 . you stickle. The key to this recipe is having all of your stuff chopped and ready to go BEFORE you make the roux. I mean. I don't stickle on tradition usually. red or green Tabasco. an old can or coffee cup to put the skimmings into Directions 1. Dutch ovens work well too. one chicken some long grain white rice. Place in a bowl. Place this somewhere handy to the stove you're gonna need to throw it in there very quickly once the roux is ready.you'll need it later. Throw all three into another bowl. shake the excess flour off. and garlic powder to. Once it's seared off (you don't see any more red).) Stick the big-ass pot on medium-high heat and pour a thin layer of oil in there. black and cayenne pepper. it's too strongly flavored. or. Bring it up to temperature (3-5 minutes) and sear the chicken on all sides. preferably one with square sides. If you got a rondeau. and throw into a paper or ziploc bag with flour that you've added some salt. so don't worry about it being perfect. and toss on a plate. really well for this. Take the chicken out of the bag. See the note on rice: you have a couple of options. (Save the flour . or whatever. c) Chop the onion. I use one beef. 2. a) Chop the chicken into bite-sized pieces. Shake well to coat and leave on the counter while you chop the rest of the stuff up. but here. I've got a trapizoidal silicone spatula which works really. b) Chop the sausage into coins that are about 1/4" thick. this isn't fancy food. celery and green pepper into a fine dice – about 1/4". thai jasmine. Or butter. You want a neutral-tasting oil. the best of all: Crystal) Equipment • • • one big-ass pot with a wide bottom.http://artofmanliness. if you can find it.
throw in the onion. Now this is the dangerous part . and the other important thing . and eventually leave you with a sort of half-soup half-stew consistency that smells really.com there. Then add the flour you reserved from the chicken and stir. or fire half a bag of flour in there. the roux will thicken the gumbo. just sear it. Oh. in other words. and a healthy few glugs of your hot sauce du jour.seriously . it will explode. you don't want to get ANY of this shit on ya.a fair bit. but if you don't know what you're doing.you just pull it off the heat and slap the lid on the pan. Again. very easily. As SOON as it hits that point. you can cause a kitchen fire very. bring the lot to a boil. Nothing crazy. and then slowly turn darker and darker. Believe me. Turn the heat up to high. 3. This is great . It takes longer to do it this way. you don't want to do it at high heat. You want about a half-cup of oil in there . you do NOT use water to put it out . even a little bit . Once it's slightly browned.about three or four minutes or so. If you leave the flour in one place. and if it burns – turns black. it will begin to brown.this is what you want. You'll have some left over from the chicken and the sausage. finish cooking the chicken and sausage.so read this over carefully before you begin the recipe. too . but before you do. especially if the sausage isn't smoky enough for my taste.http://artofmanliness.it adds some depth. You need to continuously stir it until it begins to smoke (that part's normal) and turns the color of a Hershey chocolate bar. The vegetables will cool the roux down. If you do cause a kitchen fire with this stuff. or porridge. it will begin to burn. Add the chicken. I'll occasionally sneak a shot of Jack Daniels in there.you gotta throw it all out. you can add more oil here too if you need to. A roux is just flour that's been browned in very hot oil. take the pan off the heat. Lower the heat to medium. sausage.stir it every now and again. you don't need to cook it at this point. peppers and celery and stir to coat. a couple bay leaves. because it'll cook while you're simmering the gumbo. skim off the 50 . just add enough to make sure the bottom of the pan is coated with about an 1/8". If you use water. As you continue to scrape. 4) Pour in the full carton of beef stock and a third or half of the carton of chicken stock. and then turn it down to whatever you need to turn it down to so it maintains a low simmer (so you can see a bubble break the surface every two or three seconds). really good. wash the pot. and start with new oil and flour. and the roux will stick to the vegetables. constantly scraping the entire bottom of the pan. really. garlic. take the sausage out and set aside. Now place the pan back on the heat and saute the veggies until they're softened a bit . but until you've done this a couple of times. Now you gotta make a roux. Think about the consistency of a pot of risotto. it'll go light brown fairly quickly. Let it simmer for anywhere from an hour to two. turn and fold the roux. Add flour (more from the bag if you need to) to make a nice smooth paste.
So good when you come back from the bar. but by and large it all cooks nicely. it's even better the next day. A note on rice: You have two options here. too. If you have a rice cooker or don't mind dirtying up another pot. Champlin. you end up with the occasional crunchy grain of rice. dump the rice in the pot and cook it right in the gumbo. If you end up with leftovers. put it in a tortilla. this is where you can add a bag of pre-cooked shrimp. you can do what I usually do . If you want.after about forty-five minutes of simmering.com fat that'll rise to the surface.5 ounce) package country style gravy mix 1 cup heavy whipping cream 51 .5 ounce) cans chicken broth 3 cups peeled and cubed potatoes 1 (15 ounce) can whole kernel corn 1 (15 ounce) can creamed corn 1 (2. and beer. about a half-hour before you want to eat.http://artofmanliness. It's done when the rice is cooked. before service. Serve over pre-cooked white rice with extra hot sauce on the side. Cheesy Potato and Corn Chowder Submitted by Corey Nash. the better it'll be. Otherwise. cook up the rice in the manner in which you're used to cooking rice. Minnesota Ingredients: • • • • • • • • • 2 tablespoons butter 1 cup chopped celery 1 cup chopped onion 2 (14. some good bread and butter. Yeah.or. actually. There's a fair bit in there from the sausage and the oil. and eat it that way. just loosen it up when you're reheating it with some stock or water or beer. Then.. put a clump of rice in the middle of the serving bowl and pour the gumbo over top of it. my favorite way is to let it harden in the fridge a little bit.. and the more you can skim. hit it with more hot sauce. just leave 'em in there long enough to get warmed up. 5) Taste for salt.
salt and pepper to taste. In large saucepan. Add potatoes. When the turkey is pretty much done add some pickled ginger if you have it (homemade is best of course). dissolve gravy mix in milk/cream mixture. 52 . 2. Drain the rice noodles and add it all together. bring to a boil. stirring occasionally. Let the pineapple and green onion get warm but not all cooked. cook and stir until tender.com • • 1 cup milk 1 cup shredded cheddar cheese Directions: 1. In another pot cook the rice sticks as directed on the package. Stir in corn. Combine milk and cream. Simmer together until the turkey is done. try to keep it about the size of small meatballs. cook over low heat for 20 to 25 minutes or until potatoes are soft. Spice it up with tabasco or red pepper if desired. Add cheese. and enjoy! Hawaiian Stew Submitted by Bosley Gravel Ingredients • • • • • • • 1 lb Ground Turkey 1 Can of Coconut Milk 1 Can Black Beans 1 Can Pineapple Chunks Pickled Ginger 5 Green onions stalks 1 Package Rice sticks Directions Cook turkey until it is almost done. stir into boiling mixture. 3. 4.http://artofmanliness. In another pot cook rice sticks. Add celery and onion. return to boiling. Add one can coconut milk and one can of black beans drained and rinsed to the turkey. Add chicken broth. Share with your friends. about 5 minutes. cook and stir over low heat until cheese is melted. melt butter over medium high heat. crack a beer. cut the fresh green onion and add the can of pineapple chunks with (juice removed)..
Cook until rice is tender (10-20 minutes). 2. mix all ingredients together in large kettle. Kentucky.com Taco Soup Submitted by Austin Hollis Taken from the The Paradise-Bottom Company. Brown beef. omit beef. Rabbit stew Submitted by Austin Hollis 53 .http://artofmanliness. Ingredients • • 1 lb ground beef 3 tablespoons taco seasoning o 4 teaspoons dehydrated onion o 1 teaspoons cumin o 2-4 teaspoons chili powder o 2 teaspoons salt o 1 teaspoon cornstarch o 1 teaspoon garlic powder o 1 teaspoon crushed red pepper o ½ teaspoon oregano 1 package Spanish rice mix 2 cups water 1 can black beans (black-eyed-peas as substitute) 2 cans whole kernel corn 1 can pinto beans 1 can chili beans 1 can tomatoes 1 can diced tomatoes with chilies • • • • • • • • Directions 1. Drain/rinse pintos and black beans. For vegetarian.
season to taste with salt.http://artofmanliness. cubed 3 chicken bullion cubes Seasoned salt Hickory liquid smoke Directions 1. potatoes go in last. sliced 4 sticks celery. Kentucky.com Taken from the The Paradise-Bottom Company. Ingredients • • • • • • • • • 1 bunny 1 cup brown rice ½ onion. sliced 3 potatoes. 54 . Stew until rice is tender. diced 2-3 carrots. Add rest of ingredients to large pot in this order: 2. cut into bite-sized pieces. Rice goes in first. Dress rabbit and brown in pan.
I like turkey. Don't forget to make the cornbread that should accompany any bowl of delicious chili Lazy as Heck Chili Submitted by Shortstack Ingredients • • • • • 1 pound of ground meat.http://artofmanliness. chopped 55 . your choice. 1 can of red beans 1 can of black beans 2 cups of chopped onion 1 bell pepper. chili is another food that can fill and warm your belly. that set the good chilies apart from the mediocre.com Chili Like a good soup or stew. Every man has their own way to make chili. it's the little things. Chili is a man food that inspires such passion and conviction that men wage war with their chilies in fierce competitions every year and in every community. like spices and the type of meat used. Below are several chili recipes from men who were kind enough to share their secrets. While most chili looks the same.
I find that if it cooked for the full time the meat 56 . Drink beer while waiting. This recipe can be cooked a LOT quicker. and delicious. Add spice to taste. Fry onion in a large pot. Can be frozen.http://artofmanliness. Put all other ingredients (except beans) in the pot. 3. dice your own 2 cans of tomato paste Directions Brown the meat. 4. hearty.5 hrs. and cook for a further 1 hr. chopped Cumin Chili powder Oregano 2 cans of diced tomatoes or. stir.5 hrs add both cans of beans. I said it was lazy! Thick. 2. then take all ingredients and combine in a crockpot. Excellent reheated. cover and cook on lowest heat for 1. Goes great with a Guinness at the end of the day! Ramius Chili Ingredients • • • • • • • • • • 1kg beef chunks 1 onion chopped 1 can chopped tomatoes 1 can whole tomatoes 1 tsp cumin 2 tablespoons crushed chillis 1/3 cup beef stock 1/2 jar jalapeno chillis 1 large can kidney beans 1 can mexi beans Directions 1. Set the crockpot on low and go about your day.com • • • • • • 1 jalapeño. Stir frequently as the chilli can burn. Add beef and brown. After 1.
Heat olive oil in large sauce pan over high heat add onions sprinkle with a little salt and sauté until they become translucent (clear) 2. Add package of turkey stir until cooked 4. Ingredients • • • • • • • • • 1 pound ground turkey 5 roma tomatoes diced about 1″ cubes 1 onion diced 3 cloves garlic diced 3 jalapenos slices (remove seeds and white center if you cant handle the heat) 6 oz pace salsa hot 3tbs olive oil kosher salt to taste pepper to taste Directions 1. Awesome Turkey Chili Submitted by John Very easy. and allow to simmer for 45mins-1hour. Cover. reduce heat to low. Top with grated tasty cheese and sour cream. Good luck and enjoy. healthy and good. and has a lot better texture. Add garlic wait 30-45 secs until garlic is light brown but not burnt 3. Bob's Chili 57 . Add the tomatoes. This will be great right away but the leftovers the next day will be really awesome. and salsa 5. Continue stirring until everything comes to a boil 6. jalapenos.http://artofmanliness.com breaks up.
Adjust ground red pepper to taste. 9. Dice garlic. onions and peppers into a large stew pot. Michigan Ingredients • • • • • • • • • • • 6 pounds lean ground beef 6 pounds canned chili beans (do NOT use kidney beans) 2 15 oz. Drain and set aside. Adjust brown sugar or molasses to remove acid taste. canned tomatoes and tomato soup Add cumin. 6. Actually tastes better heated up the next day.http://artofmanliness. 8. Marc's Pork Green Chili and Kickbutt Verde Submitted by Mark Jones. Brown ground beef 1. onion and peppers into approximately ¼ inch pieces. 3. Add chili beans. Colorado Ingredients • • • • 1 large onion chopped 1T garlic chopped 1/2c olive oil 1c cilantro chopped 58 . cans diced tomatoes 2 cans tomato soup 1 medium onion 6 – 8 cloves garlic 1 medium green pepper 1 medium red sweet pepper 1 tablespoon ground cumin 1 tablespoon ground red pepper 3 tablespoons brown sugar or molasses Directions 1. Combine beef. Sauté garlic. 7.5 pounds at a time in a skillet. 5.com By Bob Bennett. onion and peppers in skillet. 4. ground red pepper and brown sugar. 2. garlic. Bring chili to a boil and simmer on low heat for about one hour.
5. garlic. Use the verde for an extra kick. or water if needed. Kickbutt Verde http://marcjstuff. Add more beer. The longer the better. Add 1 shot tequila and the remainder of the cilantro about 1/2hour before serving. Remove the meat and then add more olive oil. 4. onion. lime juice. 1/2c cilantro. tomatillos.zianet. Simmer and reduce for 2+ hours.http://artofmanliness. Add salt. roast your own chilies.blogspot. cumin. 3. black pepper. In a large pot add a little olive oil and brown the pork and chorizo. pork and chorizo.com/ • • • • • 5 Serrano peppers 1c white onion 3 diced tomatillos 1/4c chopped cilantro 1T chopped garlic 59 . This recipe is only medium hot.htm 1. tomatoes.com • • • • • • • • • • • • • • • • ~15-20 Anaheim chilies (mild) 3 Poblano chilies (medium) 1 Serrano chili (hot) 8-10 tomatillos 8oz can chop tomatoes (roasted if you can find them) 30oz (5c) chicken broth 1 Corona (or other Mexican beer) 4 chorizo sausages 1lb chop pork 1T cumin 2t salt 2t black pepper 1 lime . Bring to a boil. 2. broth. Otherwise.juiced 1/4t nutmeg 1/4t cloves 1 shot tequila If you are lucky you can buy roasted chilies at your local farmers market. peppers. Good directions here: http://www. Add broth. and sauté. beer.com/focus/chile/chile2. Clean and skin the chilies.
diced 1/4 Green Pepper. mix. Remove cover and simmer for at least another hour. and season to taste.com • • • • 1t salt 1t ground black pepper 1T olive oil 1/2 lime juiced (~1T) Peel and seed peppers. add the rest of the ingredients. Mother Metcalf's Chili Con Carne Submitted by Tim Metcalf.http://artofmanliness. diced 1 Can Whole Tomatoes 1 Can Kidney Beans 1 Can Tomato Soup 1 Can Water 1 Tablespoon Salt 1 Clove Garlic 2 Tablespoons Chili Powder (or to taste) Directions Brown the ground chuck slowly in a heavy pot. diced 1 Celery Stalk. Chop it all up. The verde is fairly hot and should be used as a kick for the green chili or with cornchips. Roasted Turkey in Ancho Chili and Chocolate Sauce 60 . When lightly browned. Michigan Servings: 2 Ingredients • • • • • • • • • • • 1 Pound Ground Chuck 1 Large Onion. covered. Simmer for at least one hour.
1/4 cup pumpkin seeds. Place the individual turkey pieces on separate pieces of foil. TX Ingredients • • • • • • • • • • • • • • 1" cinnamon stick 1/4 tsp cardamon seeds 4-6 Ancho Chilies 1 small onion.4 cloves of garlic. Preheat over to 375 degrees. Toast the spices in a hot skillet until they release an aroma. finely chopped 1/4 cup pecans or walnuts . Remove the stems from the chilies and shake out the seeds. finely chopped 1 tsp ginger.http://artofmanliness. Place chilies and cooled spices in a spice grinder or coffee mill and process until powdered. 2. Seal each 61 . minced 4 oz SchafB Chocolatemaker Chocolate 80-90% cacao. 6. Sprinkle with salt and pepper. Combine the chili spice mixture with the remaining ingredients (except the turkey and garnish ingredients) in a blender or mortar and pestle and blend until a smooth paste is formed.com Submitted by Jerry Ayers. 5. Remove from heat and let cool. 4. finely chopped 2 . toasted and cooled. approximately 3-5 minutes. toasted and cooled 1/2 cup chicken stock or water 1 8-10 lb turkey cut into pieces For Garnish • • • • Chopped Cilantro Chopped Mint Toasted Pumpkin Seeds Cocoa Nibs Directions 1. Arlington. Add more chicken stock or water if needed. minced 6 dried apricots. (For a unique presentation: use banana leaves in place of the foil. Divide the ancho chili and chocolate sauce evenly among the pieces of turkey. finely chopped 8 dried dates. Place the dried chilies in a 425 degree oven for 10 minutes until they plump and are slightly toasted. 3. 7.) 8. Remove from oven and let cool. Rinse the turkey pieces and pat dry.
can of diced tomatoes 1 23oz. Mikey's Monday Night Football Chili Submitted by Mike Horton aka "ManlyMike". Bake for 2 hours or until the juices of the largest piece of meat run clear or the internal temperature reaches 180 degrees. Garnish with any combination of garnish ingredients or allow each guest to garnish as they please from a choice of the garnish ingredients. occasionally when I am stirring I will add a little beer for added flavor.com piece tightly in its pouch.. it gets even better the next morning. I add a lot of salt and pepper and sometimes I will use the Tex Mex Williams chili seasoning or mix the 2. 10. Also. Nathaniel's Chili Submitted by Nathaniel D.. then add all other ingredients. Sizemore. stir in seasoning.. Remove from oven and allow to sit for 5-8 minutes before serving. OK Ingredients • • • • • • • • 2lbs of Ground Beef 1lb of Owen's spicy sausage 2 packets of William's chili seasoning 2 yellow onions-diced 1 bottle of Heinz chili sauce 1 can of rotel (diced) 1 lg. Cook on low for at least 2 hours.http://artofmanliness. Boulder. Colorado Ingredients 62 . can of Ranch style beans Directions Brown meat and onions.Tulsa. 11.THE LONGER IT COOKS THE BETTER IT GETS!!! I personally cook it on low in the crockpot for at least 4 hours. Unwrap and slice into individual portions and serve each portion on a bed of rice or quinoa. 9.
onions. diced 12 oz. corn chips. Texas Cincinnati chili is more of a sauce than Texas-style chili. beer Notes: A good way to serve this is with grated cheddar cheese and corn chips on top. canned tomatoes. 8 hours Serve with: Cornbread. Cooking time: Preparation. cooked 2 garlic cloves. beans. It is PHENOMENAL on hot dogs and burgers. minced (about ½ teaspoon) 1 tablespoon chili powder 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 Bay leaf 63 . Cincinnati Chili Submitted by Jim Hoy. ground 1 tsp oregano 4 tbsp chili powder 1 bay leaf 1 red pepper. Combine all ingredients in slow cooker. It is never served all alone. Brown ground beef in skillet. stirring occasionally. minced 1 tsp cumin. Ingredients • • • • • • • • 1 large onion chopped 2 pounds ground beef 1 clove garlic. total. 2. or oyster crackers (or any combination of these) served on top. diced 1 1/2 cup red salsa Directions: 1. and can have cheddar cheese. and stir to mix. Cook on low heat for at least eight hours.http://artofmanliness. diced 1/2 cup kidney beans.com • • • • • • • • • • • 1 pound ground beef 1 onion. 20 minutes. It is always served over spaghetti.
2. They don't have the same consistency and don't interact with the chocolate and cinnamon well. the better. 1. Don't forget to remove the Bay leaf before serving! Don't substitute white meats for the ground beef. 4. Add allspice. Reduce heat to low and simmer. Transfer beef and onion mixture to a large pot. Remove from heat. and kidney beans 64 . tomato sauce. and water 5. The measurements for the spices are all relative. 1-2 hours. chopped onions. put it into the fridge for a few hours. How to order chili in a Cincinnati chili parlor: • • • • Two-Way: Chili served on spaghetti Three-Way: Topped with shredded Cheddar cheese Four-Way: Topped with Cheddar cheese and chopped onions Five-Way: Additionally topped with Cheddar cheese. Notes: • • • • If you want to lower the fat content a bit. I like to cook it all day.http://artofmanliness. salt. The longer it cooks. unsweetened cocoa or chocolate. cider vinegar. cinnamon. cumin. Add the ground beef and garlic and brown the ground beef.com • • • • • • • 1 teaspoon red (cayenne) pepper 1/2 teaspoon salt 1 1/2 tbsp unsweetened cocoa (baker's chocolate) 1 15-ounce can tomato sauce 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar 1/2 cup water Directions Sauté onion in a large frying pan over medium-high heat. 3. cayene pepper. chili powder. If you like a little more kick. and then skim off the fat. uncovered. Bay leaf. The only spices you don't want to overdo are the cinnamon and chocolate. feel free to add more cayenne. Worcestershire sauce.
the ensuing round of flatulence after consumption provided hours of entertainment for men sitting around a campfire. beans. Also. Lucky for you.com Beans Yes. Cody's Red Beans and Rice Submitted Cody Serves 4 with leftovers Ingredients • 2 pounds of Polish Kielbasa 65 . Beans make for a tasty and cheap meal. but remember to have the courtesy of leaving the room before you rip one afterwards. Enjoy.http://artofmanliness. They're good for your heart and they're the musical fruit. Of course plain beans are bland and unappetizing. you have at your hand several recipes that will make beans taste like a delicious delicacy. Our pioneer forefathers made beans a staple of their diet because of how easy they were to transport.
Add Creole Seasoning and Oregano to taste 6. Cut sausage into 1/4 -1/2 inch "rounds" and put into big pot 3.com • • • • • 1 1/2 cups of rice 2 cans of Red Kidney beans Tony Chachere's Creole Seasoning Oregano Salt and Pepper Directions 1. Open 2 cans of beans and pour beans and bean juice in to same pot as sausage 4.http://artofmanliness. well then the meal is ready to be consumed. Tennessee Ingredients: • • • • • • 1 lb Dry Beans (Usually "Light Red Kidney Beans. Turn mix on high after it has been boiling for about 10 min turn to simmer until rice is done or if rice is already done." but you can use whatever you want really) 1 or 2 White or Yellow Onions 1 Bunch of Green Onions 1 or 2 Packages of Andouille Sausage (If you cannot find Andouille. when the water is boiling add rice. and cover and turn down heat way low. stir. Nashville. add half a bean can of water 5. Enjoy! Robert's Red Beans and Rice Recipe Submitted by Robert Luckey. pepper. When there is no water in the pot add salt. and butter to taste. 2. you may want to add: • • 1 Chopped Green Bell Pepper Chopped Celery 66 . Start boiling 3 cups of water for the rice. any smokes sausage will do fine) 1 or 2 Bay Leaves Salt and Pepper to taste In addition.
add more water and continue cooking. Plain 'ol Black Beans 'n Rice Submitted by Shortstack Ingredients 67 . lay a bed of rice in bowl or on a plate and ladle the beans over the rice. To serve. it is said that doing so will up the "flatulence factor.). the liquid should be thick. If the beans have been done for some time but the liquid is still too watery. the final product may taste better. You will need to use at least as much water to cover the beans x2. but that's probably a sin on my part. the greens should be mostly if not completely vanished. I will usually try a new spice in it every time. Red beans and rice goes well with corn bread. mash up some of the beans and stir the pot." (onions. The traditional test for beans is that they are done when the skin breaks as you blow on a cooked bean. bell peppers) of Cajun cooking. Reduce the heat to a simmer. Throw the sausage in and give the pot a good stir. If the beans soak up all the water you didn't use enough and you should add more. You can choose to either keep the water you soaked in or use new water.http://artofmanliness. More tips: I find it best to stir the pot regularly during cooking the very bottom circulated. Turn on the heat to bring the beans to a boil. I usually do half sliced about 1" thick and the other half in about 3-4" segments. Cut up your sausage to whatever size and shape you want. chop up your onions and anything else you're adding. While waiting. celery. add the chopped greens and the bay leaf. Once the beans are boiling. If the liquid is very thick but the beans are not done." Put your beans in a large pot and add enough water to cover the beans x2. Prepare whatever rice you would like. Cover. however. stirring occasionally. Rinse the beans and soak them at least 8 or so hours (overnight is good).com (The addition of these two items will complete the "Holy Trinity. and the sausage should be very swollen. The beans should be tender. Keep in mind that this dish is a blank canvas for anything else you would like to add. It will always be better the second day. Supposedly if you keep the water. I suggest either brown or dirty rice. I never use them. Cooking time is 2-3 hours.
If you like other stuff. drain and rinse them. add water and bullion cubes or chicken stock. If you find it's taking quite some time to reduce. If you don't like Thyme leave it out. heat on high. It freezes and reheats very well and makes excellent take along lunch to school or work. Put the bean sauce over some rice and you've got a pretty hearty meal. bring it to a boil again! It's pretty open ended and makes a good starting base for whatever you'd like.com • • • • • • • • • 4 . beans. Drain the water from the corn and dump corn. if you like a lot of pepper put in a lot of pepper.6 cups of chicken stock 1 lb bag of black beans 2 12oz cans of whole kernel corn 2 or 3 cups of diced onion Balsamic Vinegar Thyme Black Pepper Oregano Rice Directions Soak your beans over night. Frankly American Bean Bake Submitted by Matt Dimarino.http://artofmanliness. beef hot dogs (cut into 1/2 inch pieces) 1/3 cup ketchup 1 tablespoon Worcestershire sauce 1/2 teaspoon dry mustard Directions 68 . so just season to taste. and onion into the pot.6 cups of water and an equal number of chicken bullion cubes or 4 . put that in too! Bring to a boil and stir for about 10 minutes then reduce to simmer until it's reduced. Philadelphia. I never measure my spices. Pennsylvania Ingredients • • • • • • • 1/2 cup chopped onion 2 tablespoons margarine 2 cans (16 ounces each) Campbell's pork & beans 1/2 lb. Take a large pot.
I have his large wooden paddle that he was using 80 years ago. Stir in remaining ingredients. Stir thoroughly before serving. onion and salt 3. in fact. Pour into 1-1/2 quart baking dish. add pepper. but best freshly cooked.com 1. Bring pinto beans to a boil (blanching them helps. steak. Texas Ingredients • • • • • 1 lbs of pinto beans 1 white or yellow onion coarsely chopped(depending on preference) 1 good sized green bell pepper coarsely chopped 1 teaspoon of salt 1 jar of your favorite BBQ sauce (at least a pint. in hot margarine. Makes 4 cups or 5 Ben's Backyard BBQ Beans Submitted by Ben Cox.http://artofmanliness. which a Russian 69 . if you have time) 2. (I also have his large carving knife. basically any meat cooked over an open flame! Grandpa Jack's Mexican Beans From Bruce My maternal grandfather. 2. Can be refrigerated and served later. Remove from heat. cook onion until tender. Serve hot 6. When they are almost soft to the touch. was an LA law enforcement officer (worked both as a detective and a sheriff in the 1930s) who also did moonlighting as a caterer. or 16oz) Directions 1. drain and add BBQ sauce 5. In saucepan over low heat. Jack Fickes. continue boiling until beans are fully cooked (they squish between your fingers with little effort) 4. This is a recipe of his that I still make to this day. typically to large gatherings. Bake at 400 degrees for 30 minutes or until hot. chicken. Great with burger. 7. Bedford.
. then scrape off the bottom of the pot (into the trash). which is what I did with the beans above. clean the pot thoroughly. Cook for an hour or two more. it will dissolve in a little while (stir a lot). thick consistency when you are ready to serve them. finely diced stew meat. but that's another story. add the meat (if ground beef. add the pepper. put in a heavy pot and cover with water (with a few extra inches) and let them soak overnight. so that the beans have a nice... Let cook until the beans are tender. You can freeze and reheat. then add the salt (you want to add this as late as possible. this is from a very large batch I made some weeks back. pour off the water and then cover them with water again.) Anyway. In the morning. do not scrape the bottom of the pot. Bring to a gentle boil. In all this. Simmer for a few hours more. Here's the basic proportion of ingredients (you can scale up as much as you'd like).com butcher used to kill himself. since it will stop the beans from softening). You can also see a photo of my Grandpa Jack there. Adjust seasonings (more salt and/or pepper) to taste. Baked Bean Soup Submitted by Paul Houle. or finely diced pork 1 tablespoon pepper 2 lbs Mexican chorizo (either beef or pork) 1 tablespoon salt Directions Rinse the beans. stir the beans regularly and take care not to let the beans burn on the bottom of the pot. pour the beans into another container. Ingredients • • • • • 2 lbs dried pink beans 2 lbs ground beef. Instead. put the beans back in.Bruce. The goal is to neither add too much nor too little water. crumble it in) and stir. if that does happen. and continue. Brighton Michigan What's more manly then baked beans? Ingredients 70 .http://artofmanliness. add the chorizo by squeezing it out of its packaging into the beans. This recipe is taken from this blog post about one of my Very Large Scale BBQs. the recipe is simple.
chopped 1 1/2 cups of Rotel tomatoes (chopped tomatoes and green chiles. reduce heat and simmer. Mash and beat until smooth or puree in a blender or food processor. partially covered for 30 min. adding salt and pepper (and maybe some heat) to taste. celery.) [roughly 1 can] 1 1/2 tsp chili powder (more if you like it hotter. chopped 3 Stalks celery. tomatoes and chili powder in a large pot with the water. the onion. Reheat.http://artofmanliness. 71 .com • • • • • • • • 4 cups of baked beans (homemade is best) [2 cans] 1 onion. Return to the pot and add reserved 1 cup of baked beans.) 6 Cups of Water Salt Fresh ground pepper Directions Put 3 cups of baked beans. Bring to a boil.
food that is both hearty and tasty. Ingredients • • • One corn tortilla Pizza sauce Cheese 72 . It may not always be particularly good for you. mac and cheese. We're talking meatloaf. Dave Feral's Pizzadillas Submitted by Austin Hollis Taken from the The Paradise-Bottom Company. and chicken pot pie. Kentucky.http://artofmanliness.com Man Comfort Food There's some grub that you just want to eat because it's freakin delicious and feels great in the belly. So pull up a chair and let these dishes sweep your worries away. but who gives a damn? It's good and that's all that matters. It's the type of food that reminds you of home and sitting around the family table with your loved ones.
http://artofmanliness. except with a tortilla for the crust. Once the onions are done add the meat to the pot. Salt and Pepper and Marjoram. Cover the pot with a tight fitting lid and simmer Slowly for 2-3 hours. Now lay the onion down flat and slice it from just before the roots back to the front. Check the meat just after 2 hours. Crushed 3 Tbs Paprika Salt to taste Fresh Ground Pepper to taste Marjoram to taste ( optional ) Directions Peel and chop onions and sauté in large pot with oil until tender. You should serve this with pasta or on top of mashed potatoes. The roots will hold the onion together when you chop it. Now slice the onion and you will have nice cut onions for the meal. 73 . There is no need to add water. For sandwich style. the meat will make its own sauce. After the meat is done check the sauce for any spice corrections you may want to make. Garlic cloves.com • Pepperoni or pizza toppings of choice Directions Made just like a pizza. Texas Ingredients • • • • • • • • 3-4 lbs Veal or Beef Cubed 2 Large Garlic Cloves ( Peeled and Crushed ) 4-5 onions 1-2 Tbs Caraway Seeds. put a second tortilla on top. Peel off the top layer of skin and throw that bit away. Place the onion on the side you just cut and slice the onion down the middle. Give it a stir. Cook in toaster oven for 3 minutes. Bonus tip: Not sure how to chop onions? Take the onion and cut the top off. then add the Paprika. Hungarian Goulash Submitted by Chris M. Not the root end with all the little strings. They should be translucent in color.
those little potatoes that come in a can etc. Add ham. Bachelor mince is best served hot. soy sauce. peas. so either boil up some pasta (shells or spirals are traditional) or a packet or two of two minute noodles. spray generous portions of tomato sauce. Or. or even in a pie maker if you have one. and throw them in once you have browned the meat. A big potful can also be kept in the fridge and served every night for a week or two. Look through the cupboard for things like corn kernels. corn.) French style green beans. 1/2 cup water or milk. or recycled as filling in a jaffle/toasty.com Bachelor Mince Submitted by Jason Parlevliet. Philadelphia. or crammed onto a sandwich for a protein rich lunch. roughly a quarter to a third of the volume of the rest of the ingredients. and mustard in saucepan. if you have a bag of mixed frozen vegetables in the freezer (the ones with carrot. drained Directions 1. Obviously you need some carbs. and can be frozen in single serve portions for those gentlemen who live alone. It's important though that the pasta is almost an afterthought. and throw in however much mince meat (ground beef) you can find in the freezer and defrost. 74 . cook 3 minutes. and any other sauce that seems reasonable (obviously chocolate and strawberry are out. but don't be afraid to add a little cheap imitation maple syrup flavored sauce or even just some sugar to combat the acidity of some of the other sauces). With the veggies. drained 1 can (8 oz. Worcestershire sauce.5 oz) peas and carrots. Creamy Ham and Vegetable Dijon Submitted by Matt Dimarino. beans etc) chuck about half of that in instead. Australia Fry an onion. sweet chili sauce. BBQ sauce. Blend soup. Pennsylvania Ingredients • • • • • 1 can cream of chicken soup 2 teaspoons Dijon mustard 3 cups diced cooked ham 1 can (14.http://artofmanliness.
or until the sauce is bubbly 75 . Cook over low heat for 2 minutes. and cook according to package instructions. Bring a large pot of salted water to a boil. add the macaroni. 3. rice. stir in the Gruyère.http://artofmanliness. grated (about 4 cups) 8 ounces extra-sharp Cheddar. stirring with a whisk. Add vegetables. Bake for 30-35 minutes. Serve over noodles. 2. Add the cooked macaroni and stir well. 6-8 minutes. or spoon into baked potatoes. Melt the remaining 2 tablespoons of butter. Melt 6 tablespoons butter in a large (4-quart) pot and add the flour all at once. Drain well. Preheat the oven to 375°F. but do not allow it to boil. Pour into a 3-quart (9 x 13-inch) baking dish. 3.com 2. grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon nutmeg 1 1/2 cups fresh white bread crumbs (made from 5 slices white bread. Cheddar. Off heat. Meantime. Whisk in the hot milk and cook for a minute or two more. heat the milk in a small saucepan. Drizzle oil into the boiling water. cook 3 minutes. divided 1/2 cup all-purpose flour 12 ounces Gruyère cheese. crusts removed) Directions 1. and nutmeg. (You could probably substitute vegetables if you don't like the ones in the recipe. Makes 4 servings. if desired.) Artie Mac and Cheese Submitted by Artie Kuhn Adapted from Barefoot Contessa Family Style Ingredients • • • • • • • • • • • Kosher salt Vegetable oil 1 pound elbow macaroni or cavatappi 1 quart milk 8 tablespoons unsalted butter. and sprinkle all over the top of the casserole. 1 tablespoon salt pepper. until thickened and smooth. toss with the fresh bread crumbs to coat evenly.
nuts. drained 2 cans of white shoepeg corn 3 cans of Rotel (spicy!) 2 large bell peppers (any color). and check after ½ an hour." "Alabama Caviar. Repeat until you have used all the ingredients up. chopped 10 green onions. all the better. cover and bake at 400 degrees." "Fill-In-The-Blank Caviar" Submitted by Philip Tigue. walnuts. almonds on pine all work) Directions Slice apple and onions into similar sized slices.com and the macaroni is browned on top. and chicken. Oxford. (pecans. "Redneck Caviar. In a small dutch oven (or cast iron pot) put a layer of bacon. Hillbilly Stir-fry Submitted by Bosley Gravel Ingredients • • • • • 1 lb Chicken. drained 2 cans of blackeyed peas. chopped 76 . Alabama makes a large batchIngredients • • • • • • 2 cans of black beans. deboned 1/2 lb Thick Sliced Bacon (extra smoky) 4 Medium sized Granny Smith Apples (tart) 2 large onion 1 cup of fresh unsalted nuts. onion. (Order does seem to matter).http://artofmanliness. If you have a campfire. apple.
Toss. onion and Italian seasoning in skillet until browned. paprika 1/4 tsp. ground black pepper 77 . Pour off fat. crushed 1 can (10 ¾ oz.com Directions Combine all ingredients in a large bowl. Add pasta and heat through. Cover and cook over low heat 5 min. Sprinkle with cheese. ground beef 1 small onion. Heat to a boil. Easy Mac and Beef By Bill Powell Ingredients • • • • • • • • 3/4 lb.)Condensed Tomato Soup 1/4 cup water 1 cup frozen whole kernel corn 3 cups cooked corkscrew-shaped pasta 1/4 cup grated Parmesan cheese Directions COOK beef. Add a zesty-style Italian salad dressing (just enough to pool in the bottom of the bowl). Serve with your favorite corn chip. Italian seasoning or dried oregano leaves. and refrigerate.) Condensed Cream of Mushroom Soup 1 cup water * 3/4 cup uncooked regular long-grain white rice 1/4 tsp. chopped 1/2 tsp.http://artofmanliness. ADD soup. or until corn is tender. water and corn. One Dish Chicken and Rice Bake Bill Powell Ingredients • • • • • 1 can (10 ¾ oz.
shallow baking dish. paprika and black pepper in 2-qt. MIX 2 tbsp. Serve with meat loaf. Bake at 375°F. ground beef 1 pouch Dry Onion Soup Mix 1/2 cup dry bread crumbs 1 egg. or until done. 15 min. water.)Cream of Mushroom Soup 2 lb. bread crumbs and egg. onion soup mix. Massachusetts Ingredients 78 .com • 4 skinless. Easy Tasty Meatloaf From Bill Powell Ingredients • • • • • • 1 can (10 ¾ oz. increase water to 1 ⅓ cups. for 1 hr. boneless chicken breasts Directions Mix soup. 45 min. or until done. beaten 1/4 cup water Directions MIX thoroughly 1/2 cup mushroom soup. Shape firmly into 8″x4″ loaf in baking pan. drippings. rice. Season with additional paprika and pepper. *For creamier rice. BAKE at 350°F. The Best Meatloaf in the World From Darren. Top with chicken. Cover. remaining mushroom soup and water. beef.http://artofmanliness. Heat through.
com • • • • • • 2lbs. about 30cm or 12 inches square) 6 thick beef or pork sausages ketchup (optional) Equipment • • • knife greased baking tray oven pre-heated to 320F (160C) Hoppin John Submitted by Tony Clark. 5. Oklahoma 79 . Australia Ingredients • • • 1 pack of puff-pastry sheets (usually several sheets in a each. 2. Chouteau. 180 degrees. 3. lean 2 packets onion soup / recipe mix 2 eggs 1/2 cup oatmeal 1/4 cup teriyaki sauce 1/4 cup BBQ sauce Directions 1. Transfer to metal bread-loaf pan and press it down so that fills the corners of the pan Spread the BBQ sauce on top. The temperature will continue to rise and reach serving temperature. ground beef.http://artofmanliness. Mix all ingredients (except the BBQ sauce) in a bowl thoroughly. 4. Dawsy's Famous Mini Sausage Rolls Submitted by Shaun Daws. Bake at 350 degrees for 1 hour. or until internal temp reaches 165 to 170 degrees. Let rest on counter about 15 minutes.
Serves 12. Add the rice. Stir in 1/2 teaspoon of the salt. unsalted butter 1 lb spicy bulk sausage 2 cloves garlic. Artie's Pizza Submitted by Artie Kuhn Active: 45 min Makes 4 13" pizzas (or 2 sets of dough for pizza rolls or whatever they're called) Ingredients for dough • • • • 1 envelope active dry yeast 2 cups warm water 1/2 teaspoon sugar 4 cups all-purpose flour. Pour off all excess fat. minced 2 qt water 1 1/2 Tsp ground white pepper 4 cups beef broth 3 cups long grain rice Directions In a large saucepan bring the peas and some water to a boil over high heat. covered until the peas are tender. stirring often to break up the sausage. reduce the heat and simmer covered until the rice is tender and liquid has been absorbed. Add the drained peas. cover tightly and let stand for 1 hour. Boil for 1 minute. onion and garlic over medium heat.http://artofmanliness. In a 5 quart kettle. mix well and serve. about 1 1/2 hours. about 10 minutes. Bring to a boil.. Remove pan from heat. water and red and white pepper. plus more for kneading 80 . rinsed and picked over 1 large onion 2 Tbsp red pepper flakes 1 1/2 Tsp salt 2 Tbsp. about 20 minutes. Fluff the rice with a fork and transfer it to a deep serving bowl. Pour the peas over all. reduce heat to low and simmer. cook the sausage.com Ingredients • • • • • • • • • • • 1 lb dried black eyed peas. Drain well.
Remove from oven. Attach the bread paddle for mixer. cover with plastic wrap and let rise in a draft-free place for another hour (this can be skipped if the dough has risen a bunch in the fridge). Place pizza on manufacturing peel (toss some flour on the peel first). but I need to get back to work! 81 . remove from pan after 6 minutes and place just on rack to allow crust to char on the bottom. transfer to baking sheet. A few days is perfect for pizza since the more complex/tangy flavor is ideal for a thin crust. Bake 8 minutes. Add the remaining 1 1/2 cups of warm water. let stone warm for 45 min. Top with toppings. I'd recommend my secret pizza sauce recipe (I'll send another day) topped with fresh basil and real mozzarella cheese (the kind that comes wet in a ball. If not using pizza stone. 2) After refrigerating. add enough extra flour for kneading (about a quarter cup) and let it go for a few more minutes. mix yeast with 1/2 cup warm water and the sugar and let stand until foamy (about 5 min). 4) Use peel to transfer pizza to pizza stone. Rub each with olive oil. ideally buffalo mozzarella if you can find it) and pepperoni and seasoned with a little sea salt and pepper. Overnight is great for pizza roll. Other topping combos I like: Bacon Chicken Ranch • • • • • Use light ranch dressing instead of tomato sauce Top with cooked crumbled bacon and chicken cut into small pieces Dice a jalapeño pepper and put on there A little corn Top with mozzarella cheese I have more. assemble on a pizza pan and just put pan into oven. the 4 cups of flour and the kosher salt and mix @ slowish speed until a soft dough forms. Sprinkle with a little fresh basil and let sit for 3 minutes before serving. Preheat oven to 500*. If you have a pizza stone. If using on pizza pan. dump dough onto a floured surface. 3) Roll out w/ rolling pin + tossing each pizza. Punch down and divide into the number of pizzas you want to make (4 for larger individual sizes). Cover bowl with plastic wrap and let sit for one hour.com • • 2 1/2 teaspoons kosher salt Olive Oil Directions 1) In mixer bowl.http://artofmanliness. Then refrigerate overnight (at least) or up to 3 days (for more texture and complex flavors). For each piece into a ball. Drizzle with olive oil.
Ohio Ingredients • • • • • • 1 Box of Mac & Cheese Olive Oil (light is fine. but make sure you don't overcook . along with about two tablespoons of the yogurt (just eyeball it) and enough milk to loosen things up. Stir on the heat until all the powder is melted and mixed. Dump those diced onions in there and lower the heat to medium. Add more milk/yogurt to get the consistency you want. Chicken Pot Pie 82 . I like to toss in some black pepper at this point. 2. as well. 5. I put the elbows back in the pan at this point. but I use less oil than the amount of butter recommended on the box) 3. And don't salt the water. left-over taco meat. 6. but extra virgin will lend a little more flavor) Diced Onions ( a handful or so . Dump the box's cheese mix in. While those elbows are draining in a colander.com Boxed Mac & Cheese That Doesn't Suck Submitted by KentGeek. as much for the nose as for the tongue. Cook the elbows. and stir them up for a minute to get them hot and lubed. Kent. 7. 4. I'd recommend experimenting with some other ingredients. We just want to get them barely translucent. cover the bottom of the same pan with olive oil (don't be too shy.use the LOW end of the time range on the box. as its not needed. so they lend a sweetness and no heat.my kids think more onions = better) Fresh Ground Pepper Plain Yogurt (or try sour cream instead!) Milk Directions 1.http://artofmanliness. We've had good results with finely diced bell peppers (especially yellow). frozen peas.
3.. or 10 oz. longer or until biscuits are golden. Bake at 400 degrees 15 min. Philadelphia. where we'd have this. stir in vegetables and chicken. Bake 15 min. We grew up on this recipe from my Dad. thyme and pepper.http://artofmanliness.) refrigerated biscuits Directions 1. a nice baked potato and some kind of green. In oblong baking dish. Serves 5. (7 1/2 oz.. milk. or ham 1 pkg. Really delicious! Ingredients • • • • • • 1 lb ground beef or turkey (either must be lean) I mostly use ground turkey and folks can't tell the difference 1 egg 1/4 cup good BBQ sauce for the mix 1/4 to 1/2 cup good BBQ sauce for the top coat 1/2 to 1 tsp powdered garlic 1 cup Italian bread crumbs 83 . combine soups.ever. It is our comfort food in our house that the whole family can't wait for me to make. My Father's Meatloaf Submitted by Christopher Welte. Charlottesville. Pennsylvania Ingredients • • • • • • • 1 can cream of potato soup 1 can cream of celery soup 1 cup milk 1/4 teaspoon dried thyme and pepper 4 cups cooked vegetables (I use corn and peas) 2 cups cubed cooked chicken. turkey. Cut each biscuit into quarters. Top with biscuits. there are never any leftovers. Remove pan from oven. stir. 2.com Submitted by Matt Dimarino. VA Prep time: 15 minutes Bake time: 1 hour Every time I make this.
Prick a few times with a fork. I like to use a small flexible spatula and press it in.] 84 .com • • • • 1 block of sharp cheddar cheese (as needed. (about 5-1/2 to 6 slices) You're creating a pocket of cheese so when you put the remaining meat on top of this. Take the slices of cheddar cheese and put a single layer in the middle. it creates a floating layer and it doesn't come out of the pan properly and that messes up your presentation. [A note on the BBQ sauce: I have had very good results from Kraft Barbecue Sauce. For the top. In a non-stick meatloaf pan. cut some of your remaining cheese slices in strips and create a pattern on top of the loaf. throw in all the ingredients and mix until well blended. Pour some more BBQ sauce on the top to coat evenly.http://artofmanliness..a must in our house. The loaf should have a slight domed appearance. Gently. cut into 1/8" slices along short edge) a few grinds of fresh black pepper (to taste) a few grinds of kosher or sea salt (to taste) (baking potatoes as a side. this meal's incomplete without them!) Directions Pre-heat your oven to 350°F.) Try to leave 1/2" on all sides. one at a time.] In a large bowl or mixer. not too spicy. Ok. Some other ones that work well are KC Masterpiece and Sweet Baby Ray's. you want the meat to connect with the bottom layer.. If your cheese goes right to the pan. but NOT drown. about another 1/4 to 1/2 cup. Let sit for 5 minutes otherwise the slices don't come out of the pan nicely. pack in 1/2 the meat being careful to make sure it's even and the corners are filled. [side task: wash and dry your potatoes. taking care to leave 1/2" on all sides. but leave the middle of the rack open for your loaf pan. When oven comes to temp. (I like to do a herringbone pattern. Make sure you pack it in around the corners. Bake in the 350°F oven for 60 minutes. Make sure it's flat. cut 1" slices and lift out and onto a plate. I use two spatulas to lift out the first slice. (usually the time it takes to prep the loaf) put the potatoes in. sandwiching it between. Not too sweet. now * gently * pack the remaining meat on top of the cheese and bottom layer taking care not to disturb the cheese. Rub them down with a little ground kosher or sea salt (makes the skin crispy and taste good!).
of minced garlic from a bottle equals 1 clove) 2 Tbs. minced. Don't use dry. chicken broth Directions Slice the beef thinly against the grain. This is a good way to use cheap. sesame oil 6 Tbs. Mix the sauce ingredients and set aside. cornstarch 2 Tbs.http://artofmanliness.) 1 large bunch broccoli 1 to 5 cloves garlic. beef (any cut will do.com Taste of the East You may never visit the Orient on some manly adventure. trimming the woody rind if 85 . oyster sauce 1 Tbs. This is easiest if the beef is partially frozen. rice wine 1 Tbs. just enough to hold its shape firmly under the knife. Beef & Broccoli From Steve Argyle • • • • • • • • • • • 1¼ lbs. sugar ¼ tsp. Mix the marinade ingredients until smooth. toss with the beef slices and let sit for at least 20 minutes. pureed ginger from a jar. oyster sauce ½ tsp. vegetable oil Sauce Ingredients • • • • • • • 2 Tbs. but you can at least get a taste of what it would be like if you did. salt 1 Tbs. Cut the stems into bite-sized pieces. Some of these dishes might not be to your particular taste. according to taste (1 tsp. powdered ginger) Marinade: 1 Tbs. soy sauce ½ tsp. cornstarch 1 tsp. soy sauce 1 tsp. minced fresh ginger root (or 1 Tbs. sugar 1 Tbs. In this section we have recipes for Chinese and Indian cuisine. tough cuts of beef. but harness your inner Marco Polo and give them a try. Cut the broccoli into florets.
Add a Tbs. Wisconsin Ingredients • • • • • • • • • • • • 1 (1 lb. Serve over rice. Drain and rinse with cold water to stop cooking. then drain and set aside. remove the broccoli and set aside. Don't overcook the beef at this stage! Pour the sauce over the beef in the pan and bring to a boil. Remove from heat. the bean sprouts. Noodles with Thai Peanut-Basil Sauce Submitted by Dan Pannebaker. Put the pan back on the heat and add some more oil. and the basil. Stir fry for a minute or two then splash in the rice wine to deodorize the broccoli. add the snow peas. sugar 2 tsp. When the wine has evaporated and the broccoli has deepened in color. shredded 1 ½ cups coconut milk 1 cup (crunchy) peanut butter 1 cup vegetable broth 1/3 cup soy sauce ¼ cup lime juice 4 tsp. Parboil the broccoli for a minute or two. and cook for 45 seconds. Bring a small pot of water to a boil. Add the ginger and beef and stir fry just until the beef is not red. cook the fettuccine according to package directions.com necessary. Return the broccoli to the pan and toss until all is well mixed and coated with the sauce.?) snow peas 1½ cups bean sprouts 1 cup firmly packed basil leaves. then add the minced garlic and broccoli. Neenah. Heat a wok or deep skillet on high heat until very hot. Drain and stir in the snow peas. In a large stockpot. Set on paper towels to dry. 86 .) package fettuccine 2 cups (½ lb. or two of peanut oil.http://artofmanliness. crushed red pepper flakes ½ cup chopped peanuts Directions Trim the snow peas and cut in half diagonally.
In a large saucepan, combine the coconut milk, peanut butter, broth, soy sauce, lime juice, sugar, and red pepper flakes. Cook over medium heat, stirring frequently, for 5 minutes or until smooth and heated through. Pour over pasta mixture and stir to coat well. Pour pasta into a bowl or onto a serving platter and sprinkle with chopped peanuts before serving. Serves 4–6.
Thai Basil Tempeh
Submitted by Mitchell Surface http://mitchellsurface.com Ingredients • • • • • • • • • • 8 oz tempeh, cut into one inch cubes 3 cloves garlic, whole 2 cups vegetable broth juice of a lime 1 tablespoon Sriracha sauce 1 tablespoon tamri 2 tablespoons Braggs 1 teaspoon sugar 1 teaspoon dark sesame oil half a cup of Thai basil, finely chopped
Directions Combine the tempeh, garlic cloves and broth in a small pan. I usually add a dash of Braggs as well. Bring to a boil, reduce the heat and simmer for 20 minutes. In a bowl, mix the remaining ingredients except for the basil. When the tempeh is done simmering, put some oil (I usually use peanut) in a skillet and get it hot. Add the tempeh and garlic to the pan and sauté for three minutes, then add the sauce you made earlier and sauté for another three minutes. Remove from the heat, stir in the basil and let sit for a few minutes for the flavors to come together.
Ground Beef and Peas (Kheema)
Submitted by Nathaniel D. Sizemore, Boulder, Colorado Ingredients
• • • • • • • • • • • • • • •
1 to 1 1/2 pounds ground beef 3 tbsp oil 1 medium onion, finely chopped 4 garlic cloves, chopped 1 tsp ginger root, diced 1 tsp cumin powder 1 tsp coriander powder 1/4 tsp cayenne powder 1 1/4 cups water 12 oz. tomatos, diced 3/4 cup fresh or frozen peas 4 tbsp chopped cilantro 1 tsp salt 1 tsp garam masala 1 tbsp lemon juice
Directions 1. Brown ground beef in large saute pan. Remove and set aside, discarding any fat. In the same pan, heat the oil. Add the onion, ginger root, and garlic and cook until onion is light brown, stirring frequently. 2. Add the beef back to the pan, as well as the cumin, coriander, cayenne, 3/4 cup water, and tomatoes. Stir to combine. Bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. 3. Add the peas, 2 tbsp of cilantro, salt, garam masala, lemon juice and the remaining 1/2 cup water. Stir to combine, cover, and simmer 15 minutes. All the liquid should be absorbed – if not, uncover and cook another few minutes to evaporate the liquid. Garnish with the remaining cilantro and serve. Cooking time: 1:00, Serves 4 Serve with: Rice, naan, hot chai. Notes: I often use it as a 'weekday' meal. Adapted from "New Indian Home Cooking" by Madhu Gadia.
Green Pepper Beef Stir Fry
Submitted by Nathaniel D. Sizemore, Boulder, Colorado
Ingredients • • • • • • • • • • • • • • • • 3/4 pound boneless lean beef 1 tbsp dry sherry 1 tbsp soy sauce 1 tbsp water 1 tsp whole wheat flour 1 1/2 tsp oil 1 tbsp soy sauce 1/2 cup chicken broth 1 tsp whole wheat flour 2 tbsp oil 1 clove garlic, minced 1 tbsp minced ginger 2 green peppers, cut into 1/4 by 1 inch strips 1 medium onion, cut into 1/4 by 1 inch pieces 1 tbsp water 1/4 tsp salt
Directions 1. Slice beef into bite-sized (1 inch) sections. Combine the sherry, soy sauce, water, and flour in a small bowl. Place the beef in a mixing bowl and pour the sauce over top of the meat. Stir to coat. 2. Pour the oil over the meat and let stand 15 minutes to marinate. 3. Mix the soy, chicken broth, and flour in a small bowl and set aside. This is a cooking sauce that will be used at the end. 4. Heat wok or a large saute pan on high heat. When pan is hot, add the oil and coat the pan evenly. When the oil is hot, add the garlic and ginger and stir once. Add the beef to the wok and stir-fry until the meat is browned on the outside (about 1 1/2 minutes). Remove from the pan and set aside. 5. Oil the pan again and add the green peppers. Stir-fry for 30 seconds. 6. Add the onion to the pan and continue to stir-fry for another minute. 7. Add water and salt, cover, and cook for 1-2 minutes. Remove cover and continue to stirfry until vegetables are heated all the way through. Add meat to the pan, and pour the cooking sauce over everything. Continue to stir-fry until everything is hot and mixed evenly. Cooking time 0:40, Serves 4 Serve with: egg drop soup, rice, and green tea
cardamom. diced 1/2 tsp turmeric powder 1 tbsp coriander powder 1/2 tsp cayenne pepper 1/2 tsp fennel seeds. Transfer chicken to plate using slotted spoon. Add chicken pieces and fry until white (3 to 5 minutes). Remove skin and all visible fat from the chicken pieces. Add cumin. onion. and ginger to oil. Heat oil in a large sauté pan over medium-high heat. garlic.) Stir-fry this mixture (called the onion 90 . coarsely ground 1 tsp black pepper.http://artofmanliness. chopped 12 oz canned tomato. Chicken Curry (Murgh Tari) Submitted by Nathaniel D. 1 inch long and 1/2 inch deep. chopped 2 tsp ginger root. stirring occasionally. (Note – you may also need to add more oil to keep from burning. Based on The Sunset Chinese Cookbook. Colorado Ingredients • • • • • • • • • • • • • • • • • • 3 pounds chicken. cinnamon. 3. make sure the beef and all the vegetables are the same size. chopped 1 tbsp lemon juice Directions 1.com Notes: For best results. This dish works best if you have everything prepared in bowls and ready to go before you start 'wokking'. Cut two or three slits. finely chopped 4 garlic cloves. ground 1/2 cup plain yogurt 1/2 cup water 2 tbsp cilantro. cut into bite-sized pieces 2 tbsp vegetable oil 1 tsp cumin powder 4 cardamom pods 2-inch cinnamon stick 1 medium onion. Then you can show off and look professional throwing everything into the wok and turning it into dinner. Sizemore. Boulder. 2. in chicken pieces.
1 tsp salt Add the chicken and sprinkle salt over everything. Fry for 2 to 4 minutes. 1 tbsp at a time. Add cilantro and gently stir chicken. and pepper into mixture. Stir chicken to coat with the sauce. 8. Spritz with lemon juice and serve. to the onion marsala. Beat yogurt with a wire whisk until smooth and add. continuing to stir.http://artofmanliness. chai Notes: This is a show-off dish for me. 20 to 25 minutes. cayenne. Bring to a boil. It involves a lot of ingredients (mostly spices) but isn't that complicated once you've made the dish once or twice. Based on "New Indian Home Cooking" by Madhu Gadia 91 . Fry for 2 to 3 minutes. Cover tightly and simmer until chicken is tender and sauce thickens. Pour water evenly over the chicken. fennel. 7. 5. marsala) until the onions are golden brown (5 to 7 minutes). turmeric. coriander. Cooking time: 1:30 Serve with: rice. stirring constantly. naan. Stir tomato.com 4. The fennel can sometimes be overpowering — be wary of using too much. 6.
http://artofmanliness. and don't forget the cannoli. These recipes look so good. your Italian Grandma would be envious.com Italian When you're taking a break from running the "family business. While preparing and eating. Oh yeah.to taste Directions 92 . be sure to keep your Tommy Gun close. Sausage and Grapes (an utterly simple and delicious meal) Submitted by Alex Charlton Ingredients • • • 1 1/2 pounds sweet Italian sausage 3 cups seedless grapes (red or green) balsamic vinegar ." there's nothing like coming home to warm plate of food from the Old Country.
I used a Rigatoni. Add grapes to pan bring heat up to medium-high. 2.http://artofmanliness. 7. Place bed of grapes on plates.com 1. turn off heat. 3. Dice onion 4. 4. until grapes begin to collapse. turning periodically about 15 minutes. add noodles when boiling 3. 5. Washington Ingredients: • • • • • • • • • • • • 500ml/2 cups Marinara / tomato sauce of your choosing 450g/16oz/1lb Noodle of your preference. stir. Cook for an additional 5 minutes. drain 6. Dairy Free Baked Ziti Submitted by Chris Neitzert. Marinara often invokes a battle of religious proportions so rather than incite one just make it the way you like it. and keep warm. Remove sausages. Brown sausages in skillet on medium heat. Crush garlic 5. Start marinara. Add sausage on top of grapes. Seattle. 93 . if noodles are to sit more than 20 minutes. Poke sausages with paring knife or carving fork to release fat and oils. Drain fat and oils from pan leaving about a tablespoon or so. 8. Boil water for noodles in big pot. soak in cold water until you are ready to use them. 10. 6. Add balsamic vinegar. Cook. 340g/12oz Tofutti "Better than Sour Cream" 115g/4oz Tofutti "Better than Cream Cheese" 280g/10oz Vegan Gourmet Mozzarella Cheese Alternative 140g/5oz Vegan Gourmet Cheddar Cheese Alternative 2 Cloves of garlic. 2. Parmesan Grated Topping 1TBsp oregano 2tbsp black pepper ground 1tbsp crushed red pepper 1 Small onion diced finely Directions 1. crushed 2TBsb Galaxy Nutritional Foods Vegan. Rinse noodles under cold water. stirring periodically. 9. When noodles are al dente.
Spread remainder of marinara over top layer of noodles 22. Spread cheesed noodles one layer high across bottom of oiled casserole dish.com 7. Cover casserole dish with foil tent 22. Shred half block of Cheddar Cheese Alternative 10. 19. Ingredients • • • • • 4 Roma tomatoes. Sprinkle shredded cheese over noodles 21. In large mixing container. Put remainder of noodles atop marinara 20. and they'll love the taste. it's healthier than a big of chips. Spread marinara thickly across top of noodles. 13. Add shredded cheese to mixing bowl. An hour before bake time. chilled noodles. After cooking let stand for 15 minutes or until cool Serve and enjoy Bruschetta Submitted by David Mott Here's a savory appetizer that's so easy to fix. Oil a large casserole dish with olive oil 16. Shred full block of Mozzarella Cheese Alternative 9. 8. chopped fine (or 1 can of petite cut tomatoes) 1 garlic clove. if you used meat your required temperature may vary) 23. Drain cooled. As a snack for kids. pepper and oregano to mixing bowl. 12. mix until cottage cheese consistency. you can serve it weeknights. Mix in half of Tofutti "Better than Cream Cheese" 11. Place entire tub of Tofutti "Better than Sour Cream" in mixing bowl 10. Save 1/4th shredded cheese for later 14. mix until creamy. chopped fine a few leaves of basil. torn into small pieces (dried basil is okay) a shake of dried oregano salt and pepper to taste Directions 94 . 14. Add onion.http://artofmanliness. 17. leave edges at sides saving 1/4th of marinara for step 21. Mmm mmm marinara 18. Try to mix the ingredients as soon as you get home from work so there's ample time for the flavors to meld. mix cheese mixture with noodles until all noodles are thoroughly coated with cheese mixture 15. take your marinara off of the stove top and let cool. garlic. Place in oven pre-heated to 175c/350f for 12 minutes or warmer than 120f (if vegan.
Sauté the onion in butter until tender. Combine the onion. 7. Mmmm! Stuffed Zucchini Submitted by thebingo Ingredients • • • • • • • • • • • two (6 to 8 inch) zucchini 1 small onion. Top each with 1 tablespoon of remaining spaghetti sauce and 1 tablespoon of Parmesan cheese. slightly mashed 1 cup (4 ounces) of shredded sharp Cheddar Cheese 3/4 cup of spaghetti sauce. Spaghetti with Prawns 95 . cook in boiling salted water for 5 minutes. mix well. Cut zucchini in half lengthwise. Cover and bake at 375ºF. basil. for 15 to 20 minutes or until thoroughly heated. 6. 4.com Mix all the ingredients in a bowl. divided 1/4 teaspoon of dried oregano leaves 1/4 teaspoon of dried basil leaves 1/4 teaspoon of salt 1/8 teaspoon of pepper 1/4 cup of grated Parmesan cheese Directions Wash the zucchini thoroughly. oregano. finely chopped 2 tablespoons of butter or margarine one 15 ounce can of red kidney beans. Spoon bean mixture into zucchini. remove seeds and membrane. salt and pepper.http://artofmanliness. 5. Stir occasionally. 1/2 cup of spaghetti sauce. 2. Let them sit on the countertop marinating for an hour or more. Cheddar cheese. Serve on toasted sourdough bread that is torn or cut into two inch squares. Set shells aside. 3. Arrange the zucchini shells in a lightly greased 9 inch square baking dish. Makes 2 servings 1. kidney beans.
add the prawns and sauté them for a minute. before serving sprinkle each dish with the lemon zest and the rest of the rocket. Add the white wine and the tomato puree and simmer for a couple of minutes. Simple Chicken Penne 96 .com Submitted by Jeff Bilbrough Here's a recipe from Jamie Oliver's recent book of Italian food. My family loves it and it is quick and easy. adding half the rocket and a little bit of the spaghetti water if the sauce looks a little thick. Timers on microwaves are wonderful things. "Jamie's Italy. Should serve 4 people. I did this the first time and it got a little messy.http://artofmanliness. Leave the lid off the pot once the pasta has gone in to avoid boil overs. As the garlic begins to colour. What I've found is that it works just as well adding the lemon and rocket to the prawn sauce and then pouring it over the pasta. though 3 of us eat it all." Spaghetti with prawns and rocket. Ingredients • • • • • • • • • 455g/1lb dried spaghetti Sea salt and freshly ground black pepper 2 cloves of garlic peeled and finely chopped 1-2 dried chilies crumbled (2 is more than enough I find) 400g/14oz peeled raw prawns 1 small wineglass of white wine 2 heaped tablespoons of sun-dried tomato paste/puree or 6 sun-dried tomatoes blitzed in a blender Zest and juice of 1 lemon 2 handfuls of rocket roughly chopped Directions Cook the spaghetti as per the packet instructions. Man tip: Make sure the water is salted and boiling before adding the pasta. At this point Jamie recommends draining the spaghetti and tossing it into the frypan with the spaghetti. probably just me. Whatever approach you take. circa 9-12 minutes. While this is cooking heat 3 good glugs of extra virgin olive oil in a large frypan and toss in the garlic and chili. squeezing in the lemon juice.
. 3. Mix the cut chicken with the garlic and add enough olive oil to coat the meat. Skinless Chicken breasts Tomato Sauce Fresh Garlic Olive Oil Water Dried Basil Dried Oregano Crushed Chili peppers Grated Parmesan Cheese salt pepper Directions This recipe scales well. Garlic and oil should be evenly distributed. It's hard to screw up so long as you add your herbs and spices cautiously. for each serving. This will help it retain it's consistency while you cook the chicken.I usually go 1 clove every 2 breasts. 4.No more than 1 clove per chicken breast . and refrigerate 1 hr. and top with Parmesan cheese Variations 97 .http://artofmanliness. Finely chop garlic . while ensuring an even mix of penne. and chicken 10. Serve pasta. Add pasta to sauce. Stir in tomato sauce with chicken 7. and cook penne until al dente (soft to the touch . Oregano. and pepper to taste 8. I usually measure my pasta by filling a plate 2/3 to 3/4 full of penne one layer deep. Boil a large pot of salted water. Fry the chicken in a medium to large pan until lightly golden brown 6. sauce.com Submitted by Kevin Gallant. Canada Ingredients • • • • • • • • • • • • Penne Regate Boneless. Cut chicken into strips. Run pasta under cold water to "shock" it cold. Add Basil. Cover. cook and stir sauce until thickened slightly 9. Drain pasta when cooked. This will heat the pasta again. and all amounts are eyeballed. Strips should be cut to the approximate length and width of a cooked piece of Penne 2.no crunch. this usually leaves me enough for leftovers). firm consistency . British Columbia. In a bowl. 5. Chilies.Not mushy). 1. Approximately 1 Chicken breast per person.
Oregano (I just use the dried stuff from McCormick. a dash of olive oil will help keep the spaghetti from sticking too much. Boil some water. I find that works best). but they all work well. it's amazing. 4. but fresh is better if you have it) 1lb Ground Beef. The meat should take about as long to cook as the spaghetti. dump the sauce right in there and stir it up. so shhh. with garlic and olive oil. Just stiff occasionally until it's not pink anymore. Now here's the secret.com 1. Austin. 3. Now do the same with the basil and oregano. or Turkey (I use turkey on mine since it's cheaper and better for you. it's quick.http://artofmanliness. Spaghetti Submitted by Justin Boyson. McCormick Grill Mates Steak Rub. Heat up your favorite skillet (10-12 inches) put in the meat and smash it up with a spatula so it evenly covers the bottom. but it's not necessary. and add the mushrooms shortly after the herbs. Basil. so the mushrooms don't disintegrate. Don't get too dry! Get the 85% lean ground beef or turkey. don't tell anybody. 2. 2-4 servings of spaghetti. Try adding red wine to the sauce When frying chicken. cook the sauce first. This is my Sicilian grandfather's secret to great sauce. Seriously. 3. I prefer the mushroom. I just carefully shake the seasoning out until there is a medium dusting of steak rub covering the meat. When the meat is browned. 2. Texas I make the second best spaghetti in the world (second only to my mom's). Mix in the spices with the meat while it's frying. Less than a dollar usually. Ingredients • • • • • One can of Del Monte spaghetti sauce. 5. Now cover it with the steak rub. toss in the spaghetti for 10 minutes and start the meat. Do NOT drain the 98 . 4. cheap and AWESOME. Once it's at a rolling boil. add some thinly sliced and chopped red onions Add some mild or hot Italian sausage Vegetarian? Use mushrooms instead of chicken. I never measure how much I use. Directions 1. I put this on everything meat.
Philadelphia. I prefer it all mixed in. Hope you like it! Insalata Caprese on a Stick Submitted by Mark Marion. In a small saucepan. The reduction should coat the back of the spoon and will thicken a bit more when cooled. Reduce whatever quantity of vinegar used by two thirds. Reston. Then put a plain grape tomato on the skewer. Pennsylvania 99 . Stir occasionally to check evaporation. Either way you'll be wicked happy with this one. so I just toss the spaghetti right in the sauce and go to town.com grease. Let the sauce warm for a minute or two while you drain the spaghetti. 3. Italian Pasta Bake Submitted by Matt Dimarino. Wrap a grape tomato in a basil leaf and stick on skewer. Serve! Some people put the spaghetti on a plate and then put the sauce on top.http://artofmanliness. Put a piece of mozzarella on skewer. 2. Virginia Ingredients • • • • • • Balsamic Vinegar Short Bamboo Skewers Grape Tomatoes Large Basil Leaves Fresh Mozzarella Extra Virgin Olive Oil Directions 1. 6. Feeds 2-4 people depending on appetite. You may want to cut off the sharp point of the skewer now for safer serving. bring vinegar to a boil and then simmer over medium heat. Serve with balsamic reduction and extra virgin olive oil as dipping sauces.
slightly beaten 3/4 cup Italian bread crumbs 1 jar (26 oz.) Ragu Pasta Sauce (or use any kind) 1 cup shredded mozzarella cheese (about 4 oz. 3. Brown meat in large skillet. Spoon into 13x9 baking dish. ground beef 3 cups penne or rotini pasta. Bake 10 minutes or until chicken is no longer pink and cheese is melted.http://artofmanliness. drain fat. divided 1 pkg. sauce and 1/2 cup of the parmesan cheese. Preheat oven to 400 degrees. cooked. 2. Makes 6 serving of Ragu No Frying Chicken Parmesan Submitted by Matt Dimarino.) shredded mozzarella cheese Directions 1. Pour sauce over chicken.) Directions 1. Top with mozzarella cheese and remaining 1/4 cup parmesan cheese. Dip chicken in egg. Philadelphia. top with cheese. then bread crumbs. arrange chicken. skinless chicken breasts (washed) 1 egg. Bake at 375 degrees for 20 minutes. (8 oz. Bake uncovered about 30 minutes.) spaghetti sauce 3/4 cup grated parmesan cheese. drained 1 jar (26 to 28 oz. Serves 4. Stir in cooked pasta. 2. Stove Top One Dish Chicken Bake 100 . Pennsylvania Ingredients • • • • • 4 boneless. 3.com Ingredients • • • • • 1 lb. In 13x9 inch baking pan.
Bake: At 375 degrees for 35 minutes or until chicken is cooked through. Mix soup and milk. Place: Chicken in 13x9 inch baking dish. set aside. pour over chicken.) (washed) 1 can cream of mushroom soup 1/3 cup milk Directions 1. Toss: Contents of vegetable/seasoning packet. Philadelphia. (6 oz.com Submitted by Matt Dimarino. and 1-2/3cups of water. each) crushed tomatoes 1-1/2 cups water 2 teaspoons sugar 1-1/2 teaspoons basil 1-1/2 teaspoons salt 1/2 teaspoon oregano 1/4 teaspoon black pepper Directions 101 . Makes 4 servings.) Stove Top Stuffing Mix for Chicken 4 boneless skinless chicken breasts (about 1-1/4 lbs. 3. Spoon stuffing evenly over top.http://artofmanliness. Homestyle Spaghetti Sauce Submitted by Matt Dimarino. Philadelphia. Pennsylvania Ingredients • • • • • • • • • • 2 tablespoons oil 1 cup chopped onion 3 cloves garlic (use garlic powder. 1/8 teaspoon = 1 clove 2 cans (28 oz. 2. * I cook it about 10 minutes longer to make sure it's cooked. Pennsylvania Prep time: 10 minutes Baking time: 35 minutes Ingredients • • • • 1 pkg. stuffing mix.
salt and pepper until well combined. thawed and squeezed dry 1 egg ½ tsp. Set the rest aside. Chicken Tetrazzini Submitted by Dan Pannebaker. Wisconsin 102 . In a large bowl combine the ricotta.) package frozen spinach. nutmeg. Stuffed Shells Submitted by Dan Pannebaker. Bake at 350° F for 60 minutes or until hot and bubbly. Combine the red sauce and ground beef. mozzarella. nutmeg Salt and pepper to taste Parmesan cheese Directions 1. Wisconsin Ingredients • • • • • • • • • • 1 (16 oz. stirring occasionally. Add onion. 3. grated (4 cups) 1 (10 oz. browned and drained 2 lb. Cover the shells with the remainder of the sauce and sprinkle well with Parmesan cheese. stuff a spoonful of this mixture into each of the pasta shells and place them in the pan. ricotta cheese 1 lb. Neenah. 45 minutes. Makes 6 cups.http://artofmanliness. sauté 3 minutes. Add remaining ingredients.com In dutch oven (big pot with two handles) heat oil over medium heat. mozzarella cheese. 2. bring to boil. cooked according to package directions 6 cups red sauce (I make my own. Preheat oven to 350° F. so be creative here!) 1 lb. Reduce heat. egg. spinach. Using a teaspoon. Serve over spaghetti. Serves 6–8.) box large shells. Neenah. ground beef. Spoon 1/3 into the bottom of a 9x13-inch baking dish. Cover and simmer.
Boulder. Put the drained fettuccine back in the pot you cooked it in. Pour this mixture into a 9x13-inch baking dish and sprinkle with more Parmesan cheese or bread crumbs. cook the chicken pieces over medium heat. Whisk in the flour. whisking until smooth. Serves 6–8. until the sauce is smooth. Bake at 350° F for 35–40 minutes or until bubbly. Chicken Merango Submitted by Nathaniel D. Remove the sauce from the heat and stir in the cream and Parmesan. Colorado 103 . skinless chicken breast halves. until they are cooked through. if desired. Set aside. salt ½ tsp. salt. stirring frequently. grated Directions Preheat oven to 350° F.com Ingredients • • • • • • • • • • • • • 4 boneless. stirring constantly. pepper. stirring frequently. Add the Swiss cheese. Swiss cheese. Simmer the sauce.) can chicken broth ½ cup dry white wine 1 small onion. In a non-stick skillet. In a large saucepan. cut into bite-sized pieces 1 (1 lb. pepper 1–2 tsp. Stir in the chicken and sauce. a handful at a time. butter or margarine 2 Tbsp. prepared according to package directions 4 Tbsp. Stir in the onion.http://artofmanliness.) package fettuccine. dried basil (I happen to like lots of basil!) 1 cup cream ½ cup Parmesan cheese ¾ lb. but not browned. chopped 1 tsp. and basil. melt the butter or margarine over low heat. Sizemore. flour 1 (14½ oz. Whisk in the chicken broth and wine. stirring well after each addition. until it is bubbling. until it comes to a boil and thickens.
Pour sauce evenly over chicken.http://artofmanliness. Arrange on top of beans. diced. 2. he requested the cook fix it after every battle. bow-tie pasta. I don't know if the story is true or not. but my friends always seem to suggest I cook this dish when I invite them to dinner. Sprinkle parsley on top of dish to garnish. Arrange the sautéed. and so the general's cook had to scavenge in the countryside for ingredients and make do with what he found. Reduce sauce until thick. In a large saute pan. and French bread Notes: The story goes that this dish was created for Napoleon Bonaparte after a battle. seasoning with salt and pepper to taste. 4. French-cut green beans. Melt butter in a separate frying pan. and then add the lemon juice and sauté diced onions in until fragrant. Add tomatoes. skinned and boned 12 oz canned. canned 1 large onion. 5. covered. Stir to combine. and thyme. 104 . Brown chicken on all sides in remaining oil. stirring occasionally. wine. Legend has it that Napoleon enjoyed the dish so much. at 350 degrees for 30 minutes. bay. chicken stock. Based on Chicken Merango in Joy of Cooking. minced 1 cup chicken stock 1/2 cup white wine 1 bay leaf 1/2 tsp thyme 12 oz. diced juice from 1 lemon 1 tbsp parsley Directions 1. Cover bottom of casserole dish with green beans. Serves 4. Serve with: Salad.com Ingredients • • • • • • • • • • • • • olive oil 1 medium onion. Bake. 3. Remove chicken from sauce and arrange evenly in casserole dish on top of the onions. Cooking time: 1:30. red wine. sauté sliced onions in oil until lightly browned. sliced 2 chicken breasts. garlic. Italian stewed tomatoes 2 cloves garlic. Set aside. 6. sliced onions on top. Reduce heat and simmer covered for 1 hour. The French army's supply train had not caught up with the soldiers.
mi amigo. white and green parts sliced Juice of 1 lime 105 . These recipes from south of the boarder are sure to satisfy your hunger.http://artofmanliness. Master these recipes and all the little senoritas will flock to you.com Mexican Food You're an hombre. Buen provecho.Wisconsin Ingredients • • 1 bunch green onions (scallions). Chicken Quesadillas with Roasted Corn Salsa Submitted by Dan Pannebaker. And sometimes an hombre needs something with a little kick in its flavor. Neenah.
I was living in Seattle for six months and I left the book here in LA. Serves 4.. Place the tortilla sprayed side down in the skillet and sprinkle with ¼ of the cheese. Spread ¼ of the chicken mixture over ½ the tortilla. Fold the other side of the tortilla over the filling and slide quesadilla onto a plate.. In the same skillet. lime juice. I am even taking three cans of chipotle chilies with me to Malaysia much to my sisters amusement. combine the chicken and garlic and cook over medium heat until cooked through. but this recipe is my favorite and I decided to post it in my blog in case I lose the book I will still have this recipe. I have loved everything I have made from this book.. non-stick skillet.http://artofmanliness. Add the chicken to the corn mixture and stir to combine well.. Tinga Poblana Submitted by Steve in Singapore I have a much used and loved copy of Rick Bayless's cookbook Authentic Mexican.) Pour the lightly browned corn into the bowl with the onion mixture and stir to combine well. stirring frequently.yes you'd think I would have 106 . Spray one side of a tortilla lightly with cooking spray. "yes I know you can ship stuff to me". minced 4 10-inch flour tortillas 2 cups grated Cheddar cheese Cooking spray Sour cream Directions In a large mixing bowl. and green pepper sauce. until the kernels soften and begin to brown... Serve with sour cream. cut into bite-size pieces 2 cloves garlic. so when I was craving this little slice of epicurean nirvana and didn't have the recipe. skinless chicken breast halves.but just in case. Cook over low heat until the cheese begins to melt. combine the green onions.) bag frozen corn 4 boneless. (They will start to smell like popcorn. In a large. Repeat with 3 remaining tortillas.com • • • • • • • • 8–10 dashes green pepper sauce (I like Emeril's) 1 (16 oz. cook the frozen corn over medium heat.
I use to believe you could find anything on the Internet.. de-fat it and reserve 1 cup. Dice tomatoes (if not canned diced). 15 minutes. (and slightly tinkered with. 1.. drain.. I leave the chorizo in and brown the pork 107 . During a cold slightly snowy weekend I wanted to make this and to my dismay I didn't have the book..hard.) Yield: 4 servings (yeah right. The potatoes. add salt then the pork.. tomatoes and chorizo. remove the meat.. 1/2 teaspoon mixed dried herbs (thyme.com memorized it by now. trimmed and cut into 1 ½ inch cubes. marjoram. which I am sure is divinely inspired. but since hitting forty. Boil the potatoes in salted water to cover until just tender approx. Bring about a quart of water to a boil in a medium saucepan. I can hardly remember where I've parked my car. So here in my never to be humble opinion is the best Tinga recipe. Partially cover and simmer over medium heat until the meat is tender about 50 minutes. so I scoured the web. roasted and peeled OR one 28 oz can 4 to 6 ounces of Chorizo (hmm bet I wont find that in KL either so I will add that recipe as well) vegetable oil 1 onion diced (medium) 2 cloves garlic minced 1/2 tsp dried oregano 2 of the chilies chipotle from the can seeded and chopped 4 tsp of the Adobo sauce from the can 1/2 tsp salt 1/2 tsp sugar Directions Que music "this is how we do it".http://artofmanliness. If you have the time let the meat cool in the broth. strain the broth. The Meat. 2.. so whadda you gonna eat?) Ingredients • • • • • • • • • • • • • • 1 pound lean.) 3 Bay leaves 2 medium (about 10 oz) red potatoes quartered 1 1/2 pounds (3 large) ripe tomatoes. skim the grayish foam that rises to the top during the first few minutes of simmering.. until I could not find this recipe. Fry the chorizo (in oil if needed it can be pretty fatty) in a large heavy skillet over med heat. When meat is cool enough. I found many close to it. boneless pork shoulder. add any of the dried herbs and bay leaves. and the one I picked just wasn't it. ( this is where I deviate. break up the bigger pieces. and chop into 1/2 inch pieces.
the chopped chilies. and sour cream. Sauté onion in olive oil over medium high heat. Reston. Slice fish on a diagonal into ring-finger sized chunks. Serve garnished with avocado slices. 108 .. any other soft style. Combine cornmeal and spices in large bowl. 3. 3. sliced thinly 1 Tbsp Fresh Thyme Olive Oil 2 Filet of Tilapia (can be substituted with any other firm.http://artofmanliness. 2. Remove to serving dish with onions.. Serve with warm tortillas. adobo sauce and the reserved broth and stir and simmer for 10 minutes or so to blend. especially the shrimp.or just eat it. Pour in the tomatoes (sort of de-glazing the pan) add the potatoes. tomato. 4. Tilapia and Shrimp Tacos Submitted by Mark Marion. Dredge fish and shrimp in cornmeal until well coated. pepper and thyme. Stir to combine. Add salt. fresh cheese like queso fresco. Wrap tortillas in tinfoil and place in oven. Heat oven to 300. 4. soft taco sized 1 Small Red Onion. Add a bit more oil to the pan and sauté fish and shrimp until browned being careful not to overcook. oregano. Virginia Ingredients • • • • • • • • • • • • 8 Small Tortillas. When browned. 5. Garnish with lettuce. remove to serving dish. Finishing the stew. peeled and deveined 1 1/2 Cups Cornmeal 1 Tbsp Chili Powder 2 Tsp Cumin 1 Tsp Garlic Powder 1 Tsp Red Pepper Flakes Salt and Pepper Directions 1.com and onions all at once) Stir in the garlic and let get fragrant. white fish) 12 Shrimp.
Divide salsa over chicken. Add water and beat until thoroughly combined. Season with spices. 3. Prepare breading station: Put flour on a dinner plate. Bake for 12-15 minutes or until cheese is bubbling and beginning to brown. Dredge in bread crumbs until surface is dry. Place under broiler for 1-2 minutes to finish browning. 109 . tomato. Dip in egg wash ensuring an even coat. Garnish with lettuce. Transfer chicken to baking dish.http://artofmanliness. Crack egg in a bowl. salt and pepper. 5. Reston. Dredge chicken in flour until surface is dry. Put bread crumbs on a second plate. Divide cheese over chicken. Shake off excess. Sauté chicken in oil over medium high heat until both sides are browned (about 3-4 minutes per side). and sour cream. Season with salt and pepper. 2. Preheat oven to 400. Virginia Ingredients • • • • • • • • • • • • • 1 1/2 Cups Flour 1 Egg 2 Tbsp Water 1 1/2 Cups Unseasoned Bread Crumbs 1 Tbsp Cumin 1 Tbsp Chili Powder 1 Tbsp Dried Oregano 1 Tsp Garlic Powder Salt and Pepper 4 Chicken Breasts 2 Tbsp Olive Oil 1 Cup Salsa 1 1/2 Cups Shredded Mexican Blend Cheese Directions 1. 4.com Chicken Tijuana Submitted by Mark Marion. Serve with seasoned rice and avocado.
com Fish And Seafood Nothing is more satisfying than catching a fish from a cool mountain stream or a clear blue ocean and preparing it for dinner. In this section. Ohio Preparation Time: 10 Minutes Cook Time: 10 Minutes Ingredients • • • • 1/2 cup macadamia nuts (about 2 1/2 ounces) 1/2 cup panko 1/3 cup all-purpose flour Salt and pepper. Macadamia Crusted Mahi Mahi Submitted by Alan Cohen.http://artofmanliness. you'll find a variety of fish and sea food recipes for you to enjoy. to taste 110 .
http://artofmanliness. Set Aside. Set Aside. Pour the coconut milk into a third flat container. Salmon. Place the flour. about 2 minutes. and cook until golden brown. and press gently to coat. Add the oil and heat through. Add the panko and pulse until finely ground. ovenproof frying pan over medium-high heat. Place the macadamia nuts into a food processor. Dredge one side of the fillets in the flour. and let the excess drip off. and pepper in a second flat container. Dip the floured side of each fillets into the coconut milk. Set aside. Add the fillets. Place the seasoned side of the fillets into the macadamia mixture. about 8 minutes. breaded side down.com • • • • 1 cup coconut milk 4 (6-ounce) fillets mahi mahi 2 tablespoons canola oil lime wedges and cilantro sprigs. for garnish Preparation Preheat the oven to 450 degrees Fahrenheit. salt. Garnish with lime and cilantro and serve. Tennessee Ingredients • • • • • • • salmon fillets butter salt and pepper Cayenne pepper dried parsley lemons green beans Directions 111 . Pour into a flat container that can fit a fillet. Turn the fillets over and place the pan in the oven. and pulse until coarsely ground. Rice and Green Beans Submitted by Brent Roberts. Franklin. Heat a large. and shake off the excess. cook until the internal temperature reaches 135 degrees Fahrenheit.
Position half of the shells on the grill. marinade and grill. reserving about 1 1/2 cups marinade. Repeat with remaining oysters. 2. and parsley. Grilled Clams Submitted by Chris Updike. closed for 3 minutes.com Rub the salmon fillets with salt. 7. Cover the whole thing with as much fresh lemon juice as you care for. and you have an awesome meal. Once done. retaining the bottom half of each shell and their liquid. cayenne. Marinade oysters 30 to 45 minutes and then drain. juices retained 4 Tbs unsalted butter. Add bottoms to a bowl of water to soak for 30 min and pre-heat grill to high heat. 1/2 tsp. 112 . Remove with tongs as shells will be extremely hot. pepper. tequila. Add oyster meats and their juices. and pepper in a bowl. but optional). Arrange oyster shells on a large baking pan and spray insides lightly with cooking spray. Spoon 1 oyster into each shell with 1 tbsp. 4. Michigan Ingredients • • • • • • • • • • 2 Tbs lime juice 2 Tbs olive oil 1 Tbs tequila 1 tsp minced cilantro 1 tsp kosher salt 1/4 tsp black pepper 24 oysters on the half-shell. so that the fillet is not over-done (over-cooked fish is more fishy than under-cooked fish. 5. Whisk lime juice. but you don't want it raw unless you have sushi grade fish). 6. 3. cilantro. Cook it how you like. but I've found the skin doesn't stick as bad with butter). but I normally do about 4-5 minutes to a side over medium heat. put it over a bed of rice and ring the plate with cooked green beans (the addition of basil to the green beans is great. Heat shells 30 seconds. chopped into small bits cooking spray Directions 1. olive oil. Cook on skillet with butter (can use olive oil. Sprinkle remaining marinade on cooked oysters and top with chopped bacon.http://artofmanliness. softened 4 tbs crisp bacon. Shuck oysters over a bowl. 8. salt.
3. then add celery and bell pepper. a native New Orleanian for over 60 years Ingredients • • • • • • • • • • • 1 medium onion. You can always add more broth if needed later) 7.http://artofmanliness. Add crawfish and green onions. TN Recipe from Bonnie Lippincott. Add herbs. Continually whisk flour in hot oil until the color of milk chocolate. Add diced tomatoes and cook together for 5 minutes 5. Heat oil in 5 quart saucepan. chopped 1 can diced tomatoes 2 tsp dried thyme 2 bay leaves 2 cloves garlic. Add onions. 4. remember a little goes a long way 6. reduce heat to simmer and cook 5 to 8 minutes. Chattanooga. minced 2 lbs crawfish tails 2 tsp salt 1 tsp black pepper Directions 1.com Crawfish Etouffee Submitted by Andrew. 8. cook until caramelized. shrimp stock (enough til you get the consistency you desire. chopped 3 stalks celery. chopped 1 bunch green onions 1 medium green bell pepper. First you make your roux: • 1/4 cup canola oil • 1/4 cup flour 2. Once you add the crawfish tails they will also add moisture to the gravy. 113 . Serve over rice with French Bread.
Chicken is a blank canvas to which you can create a rich painting of flavor in your mouth. Marinated Grilled Chicken with Watermelon-Jalapeno Salsa Submitted by Joshua.com Fowl Just because it's chicken. Indianapolis.http://artofmanliness. chicken is good for those man muscles of yours. You'll get all the benefits of animal protein without all the fat. doesn't mean it has to taste just like plain ol' chicken. IN Ingredients • • • 1 tablespoon chopped fresh oregano 1 tablespoon extra virgin olive oil 1 teaspoon chili powder 114 . Besides being a tasty animal.
3. as it's more of a rub. Marinate in refrigerator up to 4 hours. turning bag occasionally. Beer. Washington Turkey: 1 Frozen 10-14lb Turkey. minced 4 (6-ounce) skinless. Combine first 6 ingredients in a large zip-top plastic bag.9l) Apple Cider 4 Cups of 18 Year old Glen Livet Scotch Whiskey 4 Cups of Brown Sugar 4 Cinnamon Sticks 1/2 Cup of Whole Black Peppercorns 115 . Yield: 4 servings (serving size: 1 chicken breast half and 1 cup salsa) Scotch. 2. Brine Ingredients • • • • • • 12 Bottles of Guinness or New Castle Beer 1/2 Gallon (2. Prepare grill. Combine watermelon and remaining ingredients. I prefer the Butterball Young Turkey. I prepared double the amount of marinade. Add chicken to bag. boneless chicken breast halves Cooking spray 2 cups (1/2-inch) cubed seeded watermelon 1 cup (1/2-inch) cubed peeled ripe mango 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 tablespoons finely chopped seeded jalapeño pepper (about 1 small) 1 tablespoon fresh lime juice 1/2 teaspoon sugar 1/4 teaspoon salt Directions 1. Seattle. Grill 5 minutes on each side or until done.com • • • • • • • • • • • • • 3/4 teaspoon ground cumin 1/2 teaspoon salt 3 garlic cloves. Place chicken on a grill rack coated with cooking spray.http://artofmanliness. seal. and Cider Brined Turkey Submitted by Chris Neitzert. Serve watermelon mixture with chicken.
Place potato slices on bottom of Roasting pot so that the turkey doest stick to the pot. Baste turkey with half of butter-brine sauce. 8. if you have a Teriyaki sauce that is more of a liquid (Such as Kikkoman).com • 1tbsp of salt Directions for Brine 1. giblets. Butter Roasting Pot. cover and refrigerate. Drain Turkey and remove neck. and 4 cups of the brine and combine in an uncovered sauce pan and heat over medium flame for the gravy base. 4. 2. saving the other half for later. take neck. Teriyaki-Pineapple Chicken By Our Godlivz Time: ~40 minutes Feeds ~4 Ingredients • • • 2 lb (1 kg) of Chicken Breast. Once the 30 minute timer has gone off. While Turkey is in for the first thirty minutes. Take 3 sticks of butter and 3 cups of brine. Submerge turkey in brine. pour gravy base into bottom of roasting pot and baste turkey with remainder of butter-brine and reduce the oven temperature to 300f. giblets and other packing material 6. 7. 116 . the turkey will defrost during the brining and soak up the flavor of the mixture. I am fond of LaChoy. Put Turkey into oven. 10. Preheat oven to 400f. 11. 2. Soak for 36 to 48 hours. Return Turkey to the oven and baste with own juices every 30 minutes and cook until a meat thermometer says the internal meat is at least 180f. 12. 5. and warm on medium low in sauce pan until butter has melted. non-frozen 1 can of pineapple. Put turkey into roasting pot atop potatoes. remove turkey. However. (yum!) Cooking the Turkey 1. chunk or tidbits ~4 oz of Teriyaki Sauce Note on the Teriyaki Sauce: I have found the more dense sauces to be better as they are sweeter. covering with a tin foil tent for 30 minutes. 9. Rotate turkey every 8-12 hours to ensure that all of turkey has soaked up brine. 3. 3. then add brown sugar to compensate. Cut 3 large potatoes into 1/4" slices going the length of the potato. Combine Brine ingredients into very large pot. This process should take about 4-5 hours.http://artofmanliness.
and place that drip pan under the half that's turned off. Fire up your grill and prep it too cook indirectly. white or brown. Serve over rice. kind of like a headless. and the teriyaki is a thick sauce. both inside and out. Check it for doneness one of 2 ways: 1. 4. 2. Drink or pour out about half.http://artofmanliness. or if you're using gas wrap them in foil and punch holes in it and toss it over the fire. 4. put all the coals under half of the grill. you could even use a soda if you're not a beer drinker (I've used grapefruit soda). only turn on half your burners. Dump any spice rub you have left in the half empty can. For gas users. The chicken should set upright. Drop some woodchips on your coals. 3. Make sure all the giblets (random organs and neck chunks) have been removed. knock some extra holes in the top. Rub about 1/2 of your spice rub all over the outside of your chicken. 1 whole chicken (4-6lbs or so) 1/4-1/2c of your favorite spice rub (salt and pepper work great if you don't have one) 1 12oz can of whatever beer you can find 1 handful of soaked hardwood chips (optional) Directions 1. Beer Can Chicken From Kevin Young Ingredients 1. 2. When the chicken starts to look somewhat cooked. Rub the other 1/2 inside the cavity of the chicken. add pineapple. 3.com • Rice Directions 1.Keystone or Nat Ice work well here). Close the lid and forget and let it do its thing for at least 90min. 3. 4. The type or price doesn't really matter (I prefer the cheapest swill I can get . That means if you're using charcoal. Use a meat thermometer in the breast or thigh to see if it's 185 117 . Then set the can on a flat surface and jam it right into that there chicken. Continue cooking until there is almost no watery liquid. Slide your big grill spatula under that. Cut the chicken into "bite" size chunks and place in hot oiled skillet or wok. and set it over the drip pan on your hot grill. Add Teriyaki (and brown sugar if needed). Crack open the can of beer. Using a can opener or your trusty pocket knife. but not fried. 2. Rinse off your chicken and pat it dry with some paper towels. hairless chicken-shaped dog. and a cheapo roaster pan on the other half.
spooning remaining marinade over chicken every time they are turned. Sizemore.http://artofmanliness. grated 1 lime peel. tastiest bird that's ever came off a grill. olive oil 1 lemon peel. 5.great for when friends throw parties and say. and enjoy the juiciest. Let marinade for 30 minutes at room temperature. Tear or cut off the meat. or overnight in the refrigerator. If so. Colorado Ingredients • • • • • • • • 3 chicken breasts 3 tbsp. Notes: This is a favorite of mine in the summer -. you're probably good to go.com degrees or 2. grated Juice of lemon. lime 2 tsp black pepper 1 tsp crushed red pepper 1/2 tsp salt Directions Combine all ingredients. Lemon-Pepper Chicken Marinade Submitted by Nathaniel D. Boulder. Using a pair of tongs and a big spatula. jab the breast and thigh with your knife and see if the juices run clear. Remove chicken and grill. "Bring something to throw on the grill!" 118 . lift the bird and can off the grill and set it on a plate.
Wild Game
What's more primal and manly than stalking and killing your prey and then preparing it yourself to eat? Nothing of course. Try these recipes after your next big hunt.
Bacon-Wrapped Venison
Submitted by Cody Ingredients • • • 2 lbs venison tenderloins (a single deer loin or Beef) 1/2 lb bacon 2 cups Dales Steak Sauce or similar marinade
Directions 1. Cut loin into 1-2in pieces
2. Place pieces into marinade covering it completely 3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. 4. Remove from marinade but don't pour marinade out 5. Wrap a piece of bacon around each tenderloin piece securing it with toothpick. 6. Place on grill and cook until done Note • • Remove toothpick before consuming of eat off the toothpick. Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush
Grilled Dove or Quail
Submitted Will Ochse; Texas The easiest and, in my opinion, tastiest way to grill dove or quail is as follows (I'm almost positive this will be submitted by more than one individual): You'll need the following for the basic recipe, though there are a variety of ways to make it your own: Bacon of your liking (1 strip for doves, 2 for quail), cream cheese (one of those Philly bricks should do unless you have something fancier in mind), toothpicks (2-3 per bird) or wooden skewers, jalapenos (3-5 medium sized should suffice for about 10-15 birds), as much Worcestershire as your heart desires, and pepper (only if your bacon isn't slathered with it already, n00b). Assuming your birds are already cleaned and breasted, carefully remove each side of the breast starting on the sternum. There will be about three distinct muscle groups on each side of the breast so cut carefully in order to keep these groups connected. If there is a large variance in size between your birds, keep each set separated. If you acquired your birds through the use of beer and firearms, do your best to weed out the badly lead-peppered breasts and remove any shot that may be lingering. Unless you're bold, de-seed your jalapenos and slice them into eighths lengthwise. I generally use two slices per bird for feeding the average crowd but I'd generally go with 3-4 for my tastes. Take about a tablespoon of cream cheese and your jalapeno slices and sandwich them between the two breast pieces. Wrap the concoction in 1-2 slices of bacon, setting the toothpicks as you go. It can be tricky to get everything to sit properly but do your best to keep everything sturdy and secure.
Set the prepared birds close together in a square pyrex and add the Worcestershire slather. Don't be afraid to add milk to reduce gaminess and/or anything else you see fit. I like to let the birds sit refrigerated for at least 2-3 hours. On the grill, they don't take long. A medium heat is preferred as the bacon burns easily. Use your discretion but for the most part, once the bacon is fully cooked, the bird is cooked.
pancetta or prosciutto. Grill on the BBQ under low heat I sometimes add a sprinkle of sugar in the fig or even a bit of blue cheese. Quarter the figs but do not cut all the way through. 4. 3. 122 . 2. Wrap each fig with the meat and secure in place with a toothpick if necessary. Thinly sliced Directions 1.com Side Dishes Grilled Figs From Cody Ingredients • • fresh figs (do not use dried) Speck.http://artofmanliness.
some white onion.http://artofmanliness. broken up into largish pieces a handful of regular ol' white sugar one of those little packages of unflavored goat cheese 1 bottle of your favorite raspberry vinaigrette 123 . mache. diced small a handful of unsalted pecans. Drop by teaspoons into the pan. serve immediately with ketchup.you know the kind. Let sit for 1/2 hour. Seattle. Mix in the egg and buttermilk. The Best Damn Salad I've Had in a LOOOOONG Time Submitted by Todd McGillivray.http://hoganisgod. 2.4dl) Cornmeal 1 C (240ml/2. watercress. 3.com Hushpuppies Submitted by Chris Neitzert. rocket. jalapenos. 2. This will be a thick mixture. 6. 7. and others into the batter. minced 2 tsp (10ml) Baking powder 1 tsp (5ml) Salt 1/2 tsp (2.2dl) vegetable oil Directions 1. thinly sliced or diced small a little bit of red pepper.5ml) Black Pepper 1 egg beaten 3/4 C (1.com/ Ingredients 1. . 5. etc. 1 bag/box/whatever of mixed baby greens . Arugula. Heat oil in a deep fryer or deep skillet/wok to 375 degrees F (190c).4dl) Flour 1 medium onion. malt vinegar or honey 3.tumblr. Fry until golden brown. 8.8dl) Buttermilk 3 C (7. 4. Mix dry ingredients and onion together. butter. I also do variations using minced vegetables such as red peppers (pictured here). Drain on paper towels. Washington Ingredients • • • • • • • • 1 C (240ml/2.
Franklin. Eat. Crack some black pepper over the top. Grill.http://artofmanliness. Tennessee Ingredients • • • • • corn on the cob (shucked yourself is more manly.. Plate the salad in individual bowls or salad plates and top with the pecans and little hunks of the goat cheese. Toss with the onions and the red pepper.this won't take long. thyme and cayenne (don't go crazy with the caynenne). some fresh-cracked black pepper Directions Toss the pecans into a non-stick frying pan with some sugar over medium-high heat. Franklin. Frozen is weak.the sugar will melt and caramelize. Grilled corn o' the cob Submitted by Brent Roberts. TN Ingredients • • • broccoli chopped into bite-sized chunks olive oil walnuts 124 . Stick the pecans on a plate and let the sugar harden on them . coating the pecans. then add some of the vinaigrette and toss again to coat. Repeat as necessary. Rub with salt. pepper.com 9.. The Broccoli of Champions (taken from the Southern-living Christmas cookbook of '04 [my wife's]) Submitted by Brent Roberts. Bung the greens in a bowl. Stir constantly .) butter salt and pepper dried thyme cayenne Directions Butter the corn.
Cover with fresh-squeezed lemon juice. Mix the walnuts and the broccoli in a bowl.http://artofmanliness. discard skins. Toast the walnuts in a skillet (can toast with butter). pineapple. People who don't like broccoli eat this stuff. Melt 2 tablespoons butter. divided 1/2 cup crushed pineapple.com • • salt and pepper lemons Directions Toss the broccoli with olive oil. and pepper. salt. and mix thoroughly. and place in the oven. Cook until the potatoes are tender when pierced with a fork. Island Sweet Potatoes Submitted by Alan Cohen. Ohio Preparation Time: 25 minutes Cook Time: 1 hour 30 minutes Ingredients • • • • • • • 2 pounds sweet potatoes (2-3 medium potatoes) 3 tablespoons butter. Pass the potato pulp through a ricer. pierce the potatoes in several places with a fork. to taste vegetable oil cooking spray Directions 1. 2. and let cool to room temperature. or mash finely with a fork. put on a foil lined baking sheet. about 1 hour. Season to taste with salt 125 . Scoop potato out of the skins. Preheat the oven to 425 degrees Fahrenheit. Roast the broccoli in a hot oven until the tips of the crowns start to caramelize. and 2 tablespoons of brown sugar. divided kosher salt. drained 1/4 cup coconut milk 3 tablespoons brown sugar. 3. Combine the potato puree. Cut open the potatoes. butter. coconut milk.
salt Mix together the day before. Baked Yams Submitted by Nathaniel D. Wisconsin Dressing • • • • • • • ½ cup sugar 2 Tbsp. Fruity Salad Submitted by Dan Pannebaker. Colorado 126 .com 4. Cut the remaining butter into small pieces and sprinkle over top of the potatoes.http://artofmanliness. The salad • • • • • • 8 cups of mixed lettuces 1 cup salted cashews 1–2 pints strawberries. poppy seeds ½ tsp. Spray an 8" by 8" baking dish with the vegetable oil spray. Spoon the potato mixture into the dish. Dijon mustard 2 Tbsp. Sizemore. Neenah. about 30 minutes. finely chopped onion 2/3 cup vegetable oil (I usually use 1/3 cup olive oil and 1/3 cup canola oil) 1/3 cup lemon juice 1 Tbsp. Sprinkle the remaining brown sugar over the top. Serve. Shake well and pour over the salad just before serving or pass separately for guests to help themselves. Boulder. and smooth the top. hulled and sliced 1½ cups dried cranberries 2 cups shredded mozzarella cheese Toss all ingredients together in a large salad bowl and serve with dressing. 5. Bake until top is lightly browned and potatoes are heated through.
Cut off ends and then poke 10-20 holes into the vegetable with a knife. uncovered.) Sprinkle with salt and pepper to taste. making sure to go all the way to the center. (Cooking time may vary based on size. total. Cooking time: Preparation. 127 . softened salt and pepper Directions Wash yams and pat dry with a paper towel.http://artofmanliness. in cast-iron skillet or baking dish at 450 degrees for ~1 hour. Spread butter generously over entire skin of the yams. 1 hour Notes: You can also top these with brown sugar if you care for something sweet. Bake. Yams are done when a fork easily penetrates to middle of yams.com Ingredients • • • 3 medium yams butter. 10 minutes.
Fresh Baby Carrots go in next 128 . keep your hands and feet away from the openings. 2. It had to be done.com Salsas and Dips Whether you're out tailgating or watching the game from home. you're going to need some dip for your chips. Vidalia Onions have a great flavor in sauces. I secured a batch of fresh Habanero Peppers so I made some Double-D Sauce. Ingredients • • • • • • • • Vidalia Onion Garlic Fresh Baby Carrots Fresh Habaneros Olive Oil Distilled Vinegar Lime Juice and about 45 minutes. Directions 1. We've got your covered on every variety of dips from the meaty and cheesy dips to the spicy and fresh salsas.http://artofmanliness. Remember: no double dipping! Deadly & Delicious Double D Habanero-Pepper-Sauce Submitted by David Dragon. Add the Garlic. Chop the onion and Garlic and chop finely. 3. Tampa Bay. Florida OK stand back.
(i do around 5 twist on the pepper mill but its what ever) Velveeta processed cheese (the only thing I use Velveeta for. Add in the warm base puree and mix it down to liquefied. 10. Just kidding. This sauce Heat is a 9 on a scale of 10 and has a great flavor. 9. Reduce till the carrots are soft adding water as needed. Manhattan. Kansas Ingredients • • • • • • • • • 1 lb o' lean ground beef 4 strips o' bacon cut into small pieces one medium onion 3 to 7 cups of favorite salsa (depending on how thick or loose you want the end result) one taco seasoning packet chipotle tabasco or your favorite hot sauce. Directions 129 . Remove the stems and chop finely fifteen peppers. A word of caution! DO NOT HANDLE HABENAREOS LIGHTLY! WASH your HANDS with WARM WATER and SOAP after TOUCHING these PEPPERS! 7. Combine mixture with a half cup of Distilled Vinegar and a half cup of Lime Juice over low heat and simmer on low for five minutes or so. Hearty Beef Cheese dip Submitted by Zach Dodge. Puree the onions. THIS MIXTURE CAN HURT YOU! DO NOT GET YOUR FACE NEAR THIS! 8. Seal in sterilized bottles for at least 7 days before using. Makes a lot of Double-D Sauce. The mixture is ready for the final steps.com 4. garlic and carrots 5. if you care to know) chips either regular tortilla or even the scoop shaped corn chips. Wash. (to taste) fresh ground black pepper. when it cools it's ready to eat. WARNING: DO NOT get the VAPORS near YOUR FACE! Think PEPPER SPRAY.http://artofmanliness. Combine with 3 Table spoons Olive Oil 6. The base puree is ready to be blended with the Chopped Peppers.
http://artofmanliness. After the salsa. add in your favorite salsa to the drained onion and meat mixture until it's the consistency you want (I like to add in the salsa until it's like a thick soup). Chili Cheese Dip Submitted by Eric. Any extra fat should be taken out to ensure a minutely healthier and less greasy result. So now to get back on track. at all. Post script: This is a dip but. But you can make your own decisions as far as the onions are concerned. Once done. So in actuality this is a hearty and pretty free form in regards to the cook's taste. grab some chips and have at it. heat then kick it up to hi to get the pieces brown and crispy not black and inedibly crispy. O'Fallon. Completely. Next. Stir frequently until the cheese is well melted and serve. Set crock pot on medium to high heat. like a tin can.com First take the four strips of bacon and cut it into small pieces and put in a large soup pot. proceed to add the Velveeta. 2 cups taco sauce and can of chili into a crock pot. add the packet of taco seasoning. because this isn't a healthy meal to start. Basically in general add about a cup's worth and add from there. Enjoy. 130 . I like to cook it on med. brown that pile of awesome until it is nice and crispy. All pretty much to taste. it's your kitchen. Take that thought as you will. Once browned completely drain the extra fat into a disposable and heat resistance container. it's up to you. When it's all melted. Once you have it to where you want it and that means adding or taking away ingredients. This is tricky as far as an amount because I just add it in until it's melted and looks/taste to where you want it. and I mean completely drain. Missouri Ingredients • • • • 1 bag tortilla chips 1 large block of Velveeta cheese (made with 2% milk) 1 bottle Ortega Medium Taco Sauce 1 16 oz can of no bean chili Directions Combine 3/4 block of Velveeta cheese sliced into 1/2 inch slices. I kinda' think it's an incredibly unhealthy small meal. favorite hot sauce (chipotle hot sauce). and the black pepper. I personally like my onions cooked down to a translucent but still not brown. add the onion (finely minced) into the bacon/bacon fat left behind. To achieve that just take the heat down to med-lo and cook the onion till your left with flavor and no crunch. put in the ground beef and cook as you would any other time in your life you've cooks ground meat.
vinegar and lemon juice. One small yellow onion (green onions or scallions are ok to) One half of a ripe tomato. Reston. pepper cilantro lemon juice Directions Cut the onions in square pieces adding sugar or salt and squeeze for a little while and finally rinse with cold water. Mix all this well and put in the refrigerator for an hour before you serve Neil's Mango Salsa Recipe Submitted by Neil Frank. 131 . Two jalapeno peppers. One half green pepper.http://artofmanliness. pepper. cilantro. Several sprigs of cilantro.com Chilean Salsa by Giovanni Gallo Ingredients • • • • • • • • 2 onions 2 tomatoes 1 green pepper olive oil vinegar salt. 2-3 tablespoons lemon or lime juice. One half red pepper. green pepper. Cut the tomatoes add the onions. VA Ingredients • • • • • • • • • One ripe mango. salt.
3. combine all ingredients in a bowl and mix around with a spoon. Houston. add tortilla chips. Pico de Gallo Salsa Submitted by Gil Jimenez. You can modify ingredients to personal taste.http://artofmanliness. salt generously. This should not only look good but taste good.com Directions Remove seeds from all peppers. Make this several hours early. Dice and combine everything uniformly. 2. you must try this. Illinois Even if you do not use this in your book. Salsa Verde Con Avocado Submitted by Jeff Lyons. Enjoy. Ingredients • • • • • 1 lb vine tomatoes (not diced. Ingredients • • 4-8 Tomatillos depending on size 3-6 Avocados depending on size 132 . Stir and remix about once an hour until you're ready to eat. Texas This is a favorite in Tex-Mex restaurants around Texas. Spoon salsa onto a marinated chicken breast. Believe me. Chicago. but cut into 1/2 inch cubes) 3/4 cup onion chopped up One serrano pepper (seeded and chopped small) Cilantro (about a cup chopped WITH stems) 2 limes (not key limes) *most important ingredient* Directions 1.
cut the tomatillos into halves. tomatillos.http://artofmanliness. add some salt. blend until liquid be careful when opening the lid as the contents may splash. Add sour cream and blend until smooth.com • • • • • • • 1 whole onion 5-6 cloves of garlic 3-4 jalapeno peppers (with seeds for extra heat) handful cilantro lime juice from 1/2-1 whole lime sour cream to taste salt Directions 1. cut onion into 1/4ths 2. Add avocados. With a slotted spoon. Boil jalapenos. cilantro. spoon the hot ingredients into a blender. 4. Cut the jalapenos in half. 133 . onion and garlic for about 10 minutes 3. lime juice and salt and blend until smooth 5.
Buccellato Ring Cake Submitted by John McCarthy. godparents would give a Buccellato to their godchildren on confirmation day. California Here is Lucca's classic cake.com Deserts and Breads After a big savory meal. which may be flavored with either aniseed or raisins. you're going to need something sweet to cleanse the palate. These desserts are perfect for finishing off a meal or satisfying your craving for a midnight snack. from Lucca. This recipe is thanks to my Grandmother Landini. Manhattan Beach. We also have some delicious bread recipes in this section that will complement any meal. Italia. Serves 6 Ingredients 134 . Traditionally. Looking for a fun and cheap date idea? Try making a dessert with your gal and then enjoy eating the fruits of your labor.http://artofmanliness.
Shape the dough in the prepared ring mold and brush the top with the egg white. gradually work in the flour until all of it is absorbed. Add the salt to the remaining flour and heap it on a work surface. pinch of salt 2/3 cup (5 fl oz/150 ml) milk 2 whole eggs. the 2 whole eggs. 6. one quite a bit larger than the other. Preheat an oven to 350°F (180°C). 2. On a lightly floured work surface. Fill up the larger bowl with ice cubes and some water. 5. Place the smaller bowl inside. Directions Make sure you have an ample supply of ice cubes and water. Sprinkle the yeast on top of the water and let stand until dissolved and foamy. Bake the cake until well risen and golden. Cover the bowl with plastic wrap and let rise at room temperature until double in bulk. 4. 135 . plus 1 egg white 1 teaspoon aniseed 1/2 cup (4 oz/120 g) granulated sugar Directions 1. softened butter. So here's a chocolate mousse (impress the ladies!) that science came up with and that requires quite a bit of physical effort on your part to create (but very little finesse): 1. aniseed. sugar and the raised dough. about 10 minutes . Remove from the oven and let cool completely on a wire rack. about 5 minutes. stirring constantly to prevent lumps from forming. Place the lukewarm water in a: medium-sized bowl. Butter a 9-in (23-cm) ring mold. 3. Get two bowls. Chocolate Crême Chantilly Submitted by Matthijs de Jonge What can be more manly than a little bit of science and some vigorous arm movement? Nothing. about 45 minutes. 2. With a fork. Serve at room temperature. plus 3 tablespoons (1% oz/45 g) softened. knead the dough until it is soft and smooth. about 2 hours. Gradually add 1/2 cup (2 oz/60 g) of the flour to the yeast mixture. Make a well in the center and pour in the milk. Remove from the pan and place on a serving plate.com • • • • • • 6 tablespoons (3 fl oz/90 ml) lukewarm water (105° to 115°F/42° to 46°C) 1 oz (30 g) fresh cake yeast or 2 packages (1 scant table-spoon each) active dry yeast 3 cups (12 oz/360 g) all-purpose (plain) flour unsalted butter for ring mold.http://artofmanliness.
shortening Smooth mixture over cranberries Bake on center rack for 1 hour or until top is golden brown and tooth pick comes out clean 136 . You will find this to be harder than you'd expect: molten chocolate and water do not. Stir vigorously. Cranberry Pake (an alternative to the too sweet desserts) Submitted by Alex Charlton Ingredients • • • • • • • 2 cups cranberries 1/2 cup chopped walnuts 1 1/2 cups sugar (divide into separate 1 cup and 1/2 cup) 2 large eggs 1 cup flower 1 stick unsalted butter (softened) 1/4 cup vegetable shortening Directions 1. 5. 2. When the chocolate and water are mixed thoroughly. say. 6. butter. 8. 7. 9. If you fail. gently heat. 80 ml water.http://artofmanliness. Hopefully the mixture cools rapidly and your whisking turns it into something that has the consistency of not quite fully whipped cream. 4. In a small pan.com 3. in fact. You're done. say. simply heat up the chocolate and water mixture and try again. dump the concoction in the smaller of the two bowls. 6. The important thing is that you have somewhat less water than chocolate. Pre-heat over to 325 degrees Fahrenheit Grease 10" pie pan Fill bottom of pan with cranberries Evenly distribute walnuts over cranberries Sprinkle 1/2 cup sugar over cranberries Mix sugar into eggs gradually Add flour. 3. 5. 7. 100 grams of pure ("cooking quality") chocolate and. 4. mix very well. Start whisking like crazy.
melted Directions 1. Add the beer all at once. There is no flour in this recipe and it is a good excuse to use the protein builder powder that you bought when you got motivated to work out. so with some experimenting I worked up this recipe.http://artofmanliness. Kalamazoo. 6. 5. Ingredients • • • • 1/8 to ¼ teaspoon cinnamon 1 cup brown sugar 1 egg ½ cup honey 137 . Jay's Oatmeal Chocolate Chip Cookies Submitted by Jay Pyatt. 20 minutes into the baking. or until an inserted skewer comes out clean. Turn out onto a rack to cool. 3. 4. Texas Ingredients • • • • • • 3 cups flour 1 tablespoon baking powder 3 tablespoons sugar 1 teaspoon salt 1 bottle (12 ounces) beer. In a mixing bowl. brush the some of the remaining melted butter on top of the loaf of bread and continue baking. Bake in the oven for 35 to 40 minutes. 7.com Beer Bread Submitted by J. Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. the batter should be lumpy. mixing as little as possible. combine all the dry ingredients. at room temperature 1/4 cup unsalted butter. Michigan I wanted a cookie that was not a bunch of sugar and starch. Preheat the oven to 375°F.P Garza. 2.
Mix in chocolate chips Drop by teaspoon on cookie sheet and flatten a little. I recommend a semi-sweet good quality chip. Bake for 10-12 minutes. baking soda and cinnamon together. San Diego. egg together. This makes like 70+ cookies if you do it right. California This recipe appeared in The New York Times on October 27. Wendy Gaynor's 'Perfect' Chocolate Chunk Cookies Submitted by Garret Williams. Directions 1. Preheat oven to 350 degrees Beat sugar. honey. Mix in oats. butter. about 4 minutes. scraping down sides of bowl occasionally. then add to the sugar mixture. 138 . Add the sugars and beat until light and fluffy. 3. 7. Directions 1. Mix whey. at room temperature 1 cup packed dark brown sugar 1/2 cup granulated sugar 2 large eggs 2 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon baking soda 1 teaspoon pure vanilla extract 4 cups semisweet chunks (preferably imported).com • • • • • ¾ cup (1 ½ stick) salted butter 1 ¼ cup vanilla flavored whey (found in the fitness foods section at Wal-mart or Meijer) ½ teaspoon baking soda 3 cups regular oats 1 bag chocolate chips. 6. 2.http://artofmanliness. Place the butter in a large bowl and cream at high speed until fluffy. 2002 Ingredients • • • • • • • • • 8 ounces (2 sticks) unsalted butter. 4. 5.
melt the white chocolate chips over low heat. Yield: 36 to 72 cookies. Add the cream cheese and sour cream and beat until smooth. can of your favorite pie filling spooned over the top just before serving works wonders. depending on size. salt and baking soda. Drop heaping spoonfuls of batter 2 inches apart on the lined baking sheets and bake. turning tray once. preferably overnight. Wisconsin Ingredients • • • • 1 prepared 9-inch pie crust (Pastry or graham cracker works well) 1 cup (½ a 10 oz. This is wonderful served with fresh berries but if they are not in season. until golden brown around edges and soft (but not bubbly). softened and cut into cubes ½ cup sour cream Directions In a small saucepan. scraping bowl down. bag) white chocolate chips 1 (8 oz. and line several baking sheets with parchment paper. ½ a 21-oz. Do not overmix. about 9 minutes in a convection oven or 12 in a conventional one. Beat on medium speed. White Chocolate Cheese Pie Submitted by Dan Pannebaker. Pumpkin Crunch Torte 139 . Add to the butter mixture at low speed until just combined and add vanilla extract. Refrigerate batter until cold. 2. Spoon the filling into the prepared crust and smooth the top. until completely mixed. Refrigerate at least 6 hours or overnight.com Beat in eggs.http://artofmanliness. until blended. one at a time. Preheat a conventional oven to 350 degrees or a convection oven to 300 degrees.) package dream cheese. too! Serves 6–8. Cool on a wire rack. Remove from heat and cool slightly. 4. Add chocolate chunks and mix till thoroughly combined. 3. In a separate bowl. Neenah. mix flour.
Place 1 cake 140 . nutmeg ¼ tsp.) container vanilla yogurt 2 tsp. melted Directions In a large mixing bowl. combine all these ingredients until well blended. Add the eggs and beat at medium to high speed until well blended. I use a food processor) 1½ cups brown sugar ¾ cup butter or margarine. Bake at 350° F for 20 minutes or until a knife inserted in the center comes out clean. More Ingredients for Pumpkin Crunch • • • • • • • • • • • • • • • 1½ cups sugar ¾ cup butter or margarine.) Pat evenly to cover the bottom of the pans. yogurt.com Ingredients • • • • • 1½ cups finely chopped walnuts ¾ cup vanilla wafer crumbs (About 18 cookies. (I use disposable foil pans. 2. 1. Just before serving. baking powder ½ tsp. cloves ¾ tsp. In a large mixing bowl. Cool cake layers for 10 minutes. whip cream with powdered sugar to sweeten to taste. powdered sugar More directions Preheat oven to 350° F. cream the sugar and butter until light and fluffy. softened 1 cup pumpkin 2½ cups flour 1 (6–8 oz. salt 3 eggs 2 cups whipping cream 2–4 Tbsp. 3. then the flour. blend in the pumpkin. cinnamon ½ tsp. ginger ¼ tsp. On low speed. spices. Remove pans and cool completely. Loosen edge of cake layers and invert on to wire racks. Spoon batter evenly in to pans.http://artofmanliness. Put ¼ of this mixture into 4 9-inch cake pans. I use a food processor) ¾ cup gingersnap crumbs (About 12 cookies. baking soda 2¼ tsp. and salt.
Serve with whipped cream. Serves 6–8. Repeat with remaining layers and serve immediately. melt the chocolate over low heat (or use a double boiler). Add the eggs.com layer on a serving plate and cover with ¼ of the whipped cream. cream the butter and sugar together until light and fluffy. Just as impressive and much easier to serve! French Silk Pie Submitted by Dan Pannebaker. packed 5 eggs Directions In a small saucepan.http://artofmanliness. Beat in the vanilla and then beat in the cooled chocolate. vanilla 11/3 cups brown sugar. beating for 5 minutes after each addition. (Here's where your stand mixer is really convenient!) Pour the filling into the prepared crust and refrigerate at least 6 hours or overnight. Set aside to cool slightly. 1 at a time. Cobbler Submitted by Alan Cohen. In a large mixing bowl. Wisconsin Ingredients • • • • • • 1 prepared 9-inch graham cracker pie shell 4 ounces unsweetened chocolate. chopped 1 cup (2 sticks) butter (Do not use margarine!) 1 tsp. Neenah. Ohio Preparation Time: 5 minutes 141 . Set 1 layer aside to snack on and make the torte with 3 layers. NOTE: Cutting through 4 layers can be very messy.
oats. vanilla. Keep mixture at a boil for one minute. In saucepan. then remove from heat. do not stir. Drop by spoonfuls onto 142 . Melt the butter and pour in an 8. and coconut – mix well. peanut butter.http://artofmanliness. Preheat the oven to 350 degrees Fahrenheit. Sprinkle blueberries on top of the batter and bake for 55 minutes. 3. sugar. Colorado Ingredients • • • • • • • • • 3 tbsp cocoa 1/2 c milk 1/2 stick butter 2 c sugar dash of salt 1/2 c peanut butter 1 tsp vanilla extract 2 1/2 c oats 1/2 c coconut Directions 1. 2. or until brown. and milk together into a smooth batter. No-Bake Chocolate Oatmeal Cookies Submitted by Nathaniel D. cocoa. Serve with ice cream. if desired. Mix the flour. bring sugar.com Cook Time: 55 minutes Ingredients • • • • • 1 stick unsalted butter 1 cup self-rising flour 1 cup granulated sugar 1 cup whole milk 1 quart fresh blueberries Directions 1.5" by 11" casserole dish. butter. Boulder. and milk to a rolling boil. Add salt. Pour batter on top of the melted butter. Sizemore. 2.
1/2 cupfuls. beating well as you go. sugar. and extract – mix well. hot chocolate Notes: Move quickly when dropping cookies onto the waxed paper -. hot coffee. orange peel. grated orange peel 2 tsp. Combine eggs. Serve with: Milk. More for me that way.if you wait too long. sift flour. Bake 10-15 minutes. hot tea. Drop by generous spoonfuls onto lightly greased baking sheet at least two inches apart. orange extract 2 cups flour 2 tsp baking powder 1/2 tsp salt Directions 1. 2.http://artofmanliness. Tang cookies Submitted by Nathaniel D. Notes: Almost everyone I know hates these cookies — and I'm fine with that. Sizemore. Colorado Ingredients • • • • • • • • • 2 eggs 1/2 cup sugar 1/2 cup Tang powdered orange drink 2/3 cup oil 1 tbsp.com waxed paper. In a separate bowl . I think they're great! Jewish Apple Cake 143 . Boulder. makes about two dozen cookies. the mixture begins to solidify in the sauce pan. Tang. Makes about three dozen cookies. and let cool. Cooking time 1:00. baking powder and salt. Stir flour mixture into egg mixture by 3. oil.
sliced) cinnamon and sugar mix Directions 1. Arrange half of the apple slices on top of the batter. powdered sugar 1/4 lb. Spread half of batter in greased tube pan. Boulder. Pennsylvania Ingredients • • • • • 2 lbs. 3. In a large mixing bowl. Irish Potatoes (St. and sprinkle with cinnamon/sugar. 2. and finish with another layer of apples and cinnamon/sugar mix. Colorado Ingredients • • • • • • • • • 3 c flour 2 c sugar 3 tsp baking powder 1 c oil 4 eggs 1/4 c orange juice 2 1/2 tsp vanilla 3 apples (peeled.com Submitted by Nathaniel D. except apples and cinnamon/sugar mix. beat ingredients. butter (softened a little) 8 oz. 4. Spread the other half of the batter on top. serves 12 Serve with: hot tea or coffee Notes: Most people would consider this a dessert. Philadelphia. cored. but I eat it for breakfast all the time. until smooth. cream cheese (softened a little) 7 oz.http://artofmanliness. coconut cinnamon 144 . Sizemore. Cooking time 2:00. Patty's Day dessert) Submitted by Matt Dimarino. Bake at 350 degrees for 80 minutes.
7. sugars. 145 . Add 1/4 cup canned pumpkin and mix 1 minute more. Roll in cinnamon. egg and vanilla on medium speed of mixer for 2 minutes. Set aside. TX Ingredients • • • • • • • • • • • • • 4 cups unsifted flour 2 cups oatmeal (regular. not the quick cooking kind) 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt 1 1/2 cups oil 1/2 cup white sugar 2 cups brown sugar 1 egg 1 teaspoon vanilla 1 1/2 cups canned pumpkin 1 . Add the remaining flour and pumpkin alternately. 3. Arlington. Cool slightly cut into squares and drizzle with cream cheese icing and a sprinkling of ground cinnamon. oatmeal. Or spread in a greased 13x9x2" pan and bake at 350F for 25-30 minutes until center tests done. 2. Combine flour.1 1/2 cups dried cranberries 1 cup chopped walnuts or pecans Cream Cheese Icing (optional) Directions 1. Bake at 350F for 15-20 minutes or until firm and lightly browned. Drizzle with cream cheese icing. Cream oil. Roll into balls. and salt. Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets. Makes a lot!! Great Pumpkin Cookies or Bars Submitted by Jerry Ayers.com Directions Blend mixture really well (use your hands).http://artofmanliness. Stir in cranberries. Refrigerate it for awhile until firm. 4. spices. 5. 6.
http://artofmanliness. These two recipes are perfect for holiday dinners and parties. now you need some beverage to wash it down with. TX Ingredients • • • • • • 1 1/4 cup cranberry juice 1 1/2 cup fresh frozen cranberries 1 6 oz can limeade concentrate 3/4 cup tequila 1/2 cup Grand Marnier crushed or cracked ice Directions 146 . Arlington. Try mixing up a batch this year. Cranberry Margaritas Submitted by Jerry Ayers.com Drinks You've got your food.
February 1993 Submitted by: Nathaniel D. and heat the mixture over moderate heat until it is hot. Boulder. serves 4 Notes: This is my personal holiday tradition – I only make this during Christmas. divide the tea among heated mugs. Colorado Ingredients • • • • • • • • • 4 cranberry herbal tea bags 1 1/2 cups boiling water 1/3 cup sugar 1/2 cup cranberry juice 4 to 6 whole star anise 2 3-inch strips of orange zest. for 10 minutes. star anise and the zests and simmer the mixture. Pour half of mixture in the blender and fill rest with ice.http://artofmanliness. and garnish each drink with a lemon slice. covered. and try to share it with family and friends. Let the tea bags steep for 5 minutes and discard them. Makes minimum of two blender batches. Combine the first five ingredients in a large pitcher. or to taste lemon slices for garnish Directions 1. These are great at Thanksgiving and Christmas dinners. 2. In a saucepan. Cooking time 0:20. removed with a vegetable peeler 1 cup strained fresh orange juice 1 cup amber rum. 4. Discard the zests.com 1. Based on Gourmet Magazine. Repeat with second half of mixture. To the tea add the sugar. Sizemore. Sizemore. 3. 2. Add the orange juice and rum. submerge the tea bags in the boiling water and remove the pan from the heat. Blend. Stir occasionally. 3. CO 147 . cranberry juice. Boulder. Cranberry Rum Punch Submitted by Nathaniel D.
com 148 .http://artofmanliness.
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue listening from where you left off, or restart the preview.