As mentioned during one of your shows, here is the Might Omegashock's chili recipe. All the seasonings are to taste, if you prefer it hotter add more, milder add less. Beans can be added if so desired. The amounts in the recipe can be increased if more people are being served. This recipe usually yields enough for 2 people to have one to two servings (depending on the serving size).
1 pound of ground beef (preferably as lean as possible)
Two cans of tomato sauce
1/2 can of water
A pinch of sugar can be added to dilute the acidity of the tomato sauce
Mexican hot chili powder (regular chili powder can be substituted)
McCormick Hot Shot seasoning (mix of red and black pepper)
Mrs Dash Hot Seasoning (this is a blend of pepper flakes)
Mexican Chiloula sauce
Brown the ground beef in a large pot and drain off any liquid. Add the tomato sauce, water and seasonings and stir. Let simmer on medium heat for 1 hour stirring occasionally. Serve over rice.
1 box of cleaned strawberries
1 bottle of cheap pink champagne
Sugar to cover (About 2 cups usually)
Make sure your strawberries are clean and remove the green tops. You can slice them into quarters if you want. Cover them with sugar and put them in the fridge overnight. The next day, pour the champagne over top and leave in the fridge for at least three days. Add more champagne if needed.
By the end of three days the strawberries will have made a thick syrup and can be poured over french vanilla ice cream. They also work very well as a way to add some flavor to a strawberry shortcake or just grab a spoon and dig in.
3 cups diced peeled potatoes.
8 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper ( I added more)
1 tablespoon dill
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. I used pre-peeled canned potatoes and chopped them after they had cooked.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan, let cool, and crumble or chop into bits.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and dill. Crumble in bacon. Heat through, then transfer to a serving dish. Serve warm if you want the "authentic" taste, or let it sit in the fridge overnight for more flavors.
This is a really good potato salad to take to summer cook outs because there's no dairy products in it. It won't go bad if it sits on the table for awhile and gets warm(er).
1lb of bacon Half to a full head of garlic 4 servings pasta of your choice ( I like rotini or penne noodles) 3 tablespoons of Parsley flakes or fresh 1 cup of shredded cheese ( I like mixed cheese)
Slice your garlic up into very thin slices and put in a frying pan. Sprinkle it with a pinch of salt. Chop right through the block of bacon every 1-2 inches and throw that on top of the garlic, cooking the whole thing on medium heat until the bacon is fairly crisp. Drain the bacon grease off as much as possible. Boil water and cook pasta to the al dente stage, often between 5-7 min. Drain the pasta thoroughly, and return it to the big pot. Add the bacon garlic mixture to the noodles, mixing everything together. Top with parsley, stir again. Serve in bowls topped with a handful of shredded cheese.
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