Me too. I really hope we get one soon

My favorite food would have to be chinese.

Linguine with Clam Sauce

Ingredients:

• 2 teaspoons butter
• 1/2 onion, finely chopped
• 3 garlic cloves, minced
• 1 6 1/2-ounce can chopped clams, drained, juices reserved
• 3 tablespoons dry white wine
• 3 tablespoons light sour cream
• 3 tablespoons minced fresh parsley
• 6 ounces linguine

Preparation:

Melt butter in heavy medium nonstick skillet over medium heat. Add onion and garlic and sauté until translucent, about 8 minutes. Mix in clams and stir 1 minute. Add wine and bring to boil. Stir in reserved juices from clams, sour cream and parsley and simmer 2 minutes to mellow flavors. Season to taste with salt and pepper.

Meanwhile, cook linguine in large pot of rapidly boiling salted water until tender but still firm to bite. Drain. Add pasta to clam mixture in skillet. Bring to simmer, stirring constantly. Transfer to bowls and serve immediately.

ENJOY!

OP is my hero

Teriyaki Chicken Wings

Ingredients:

Marinade:
• 1/3 cup soy sauce
• 1/3 cup balsamic vinegar
• 1/4 cup brown sugar, firmly packed
• 2 cloves garlic, finely minced
• 1 teaspoon grated ginger root
• 1/4 teaspoon black pepper
• green onions, thinly sliced

Teriyaki Sauce:
• 1/3 cup soy sauce
• 1/3 cup balsamic vinegar
• 1/2 cup brown sugar, firmly packed
• 1/4 teaspoon black pepper
• 2 cloves garlic, finely minced
• 1 teaspoon grated ginger root
• green onions, thinly sliced
• 12 large chicken wing pieces, drumsticks and forewings, thawed
• Hungarian sweet paprika
• 1 tablespoon toasted sesame seeds

Preparation:

Marinade:
Combine soy sauce, balsamic vinegar, brown sugar, garlic, ginger root, and pepper in a small saucepan. Gently heat until brown sugar is dissolved. Remove from heat and let cool to room temperature. Stir in green onions.

Place chicken wings in a large zip-top freezer bag. Pour in the cooled teriyaki marinade. Squeeze out the air and seal. Turn bag to distribute the marinade over the wings. Refrigerate 12 hours or overnight.

Preheat oven to 375°F. Line a baking pan with foil. Place a cooling rack in the bottom of the pan. Place chicken wings on the rack, cover with the marinade from the bag, and sprinkle generously with paprika. Cover pan tightly with foil and bake 45 minutes. Remove foil, raise oven temperature to 425°F and bake another 15 minutes to brown skin. If the chicken has not browned, place the tray under the broiler, watching carefully.

Make the teriyaki sauce as the wings bake. Toss the finished wings with half of the teriyaki sauce, place on a platter, and sprinkle with the toasted sesame seeds. Serve remaining sauce on the side.

Teriyaki Sauce:
Combine soy sauce, balsamic vinegar, brown sugar, and pepper in a small saucepan. Gently boil, stirring constantly, for 3 minutes. Watch carefully so it does not boil over. Remove from heat, stir in garlic and ginger, and let cool to room temperature. Stir in green onions.

Use a dry saucepan or frying pan to toast the sesame seeds, stirring constantly over medium heat until golden. You will notice there is a bit more brown sugar in the dipping sauce, so be sure to measure properly.


ENJOY!

i like to drink my dinner

Flaming doctor pepper

2/3 oz ameretto
1/3 oz bacardi 151
6 oz of lite beer of you choice (Miller Lite)

how to serve

mix the ameretto and bacardi into a 1 oz shot glass making sure you put bacardi on top

light on fire let sit for about 3-5 seconds for ameretto to carmelize

drop in shot glass into the 6oz of beer and chug!

i think it taste more like cherries but you can't taste the 151 at all so a potent drink for people who can't stomach the taste or hard liqueur

have fun new years be safe etc

My Favorite Chili Recipe

Ingredients:

* 1 1/2 pounds lean ground beef
* 8 ounces smoked sausage, such as andouille or apple chicken sausage
* 1 cup chopped onion
* 1 red or green bell pepper, chopped
* 2 cloves garlic, minced
* 1 can (4 ounces) mild green chili peppers
* 2 to 3 tablespoons diced jalapeno peppers, or to taste
* 2 cans (14.5 ounces each) diced tomatoes or fire-roasted tomatoes, undrained
* 1 can (8 ounces) tomato sauce
* 1 can (15 ounces) black beans, drained and rinsed
* 1 teaspoon grill seasoning blend
* 2 to 3 tablespoons chili powder
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground black pepper
* 1 teaspoon salt, or to taste

Preparation:
In a large skillet or saute pan, brown the ground beef and sausage with onion until meat is no longer pink. Add the bell pepper and garlic and cook, stirring, for about 1 minute longer. Transfer to the slow cooker and add remaining ingredients; cover and cook on LOW for 6 to 8 hours.

Serves 6 to 8.

The Chili Recipe looks good. I may try that out this weekend.

ok ill add my lil fav thing i came up with, not sayin i was the 1st but iv been work on my combo shit since i was college lolz them were the days
anyways here we go, i really dont have name we aways called it


The Meal


2 boxes of kaft mac/cheese, <---must be shells and cheese brand, dont get anything but that
1 pound of burger, get good cut, something not to lean, so it makes less grease
1 pound of thick cut bacon, u can get any brand here as long as its thick cut
5 large potato's
1 bag 16oz of fine cut cheese, u want the ones that is longer shreaded cheese

ok heres how u make it good



Take the bacon out, and cut it in half,
Turn on ur stove, get a nice size pan, throw half the bacon inside, set the other half to the side
What u wanna do here is make grease, not cook the bacon 100% soon as u get ur bacon grease going
Take out ur bacon, and put in a bowl, dont put on napkin or anything eles let the grease drain,
poor the extra grease back in the pan, now take the hamburger and break it down to nice size parts, dont shread it up or w.e, just rip it in nice size chunks
Fry the burger about say 2/3 of it works best, keep like 1-2 hamburger pattys out of the 1lb, thats about how much extra u wont need

after the burger is done, take the potatos, and cut them up, nice small cubes or w.e u feel like doing, but keep them smaller size
make sure u soak ur potatos before u fry them, i do that becuz it makes them easyer to fry and what not,
ok so now fry ur potatos in same pan as u did ur bacon and burger in, let the potatos get crispy brown, almost dark brown,
not burned, but close so the bacon, and hamber gress coats them,

then start ur mac and cheese while ur potatos are cookin, do both boxes,

now heres the trick, take half the mac and cheese and mix it with the potatos when there down ina bowl,
then take the other half of mac and cheese and mix it with the burger

take the bacon u alrdy cooked, it should be cold now, and break it up kinda like bacon bits, or cut depending on how long u cooked it for and spread it on top of both bowls of mac and cheese u have
then heat the pan up, and peel the other half of bacon u got and cool that in short strips, dont break them up, mix half of it with the 1 bowl u have and other half with the other,
after u mix them up, combine both bowls togeather and put in a large pan, place in ur oven for 5-10mins pre heat 400 works for me

so ya its good shit, im stoned, i made it last night, i thought i d share it with ya all, i doubt anyone will try it but damn its really good

As requested by scott, posting my most recent masterpiece.



Take one slice, lay down 3-4 pepperoni's.
Sprinkle some oregano and parmesan cheese.
Then sprinkle some mozzerella cheese.
Take 4 meatballs(bought some from wa'wa, so they're cooked and in sauce), cut them in half and place them evenly over the cheese.
Homemade meatballs would work best.
Sprinkle a little bit more oregano and mozzerella cheese. You can add more pepperoni if you want.
Place the other piece on top and place in the toaster oven until the cheese is melted.


The sweet flavor of the bread mixes quite well with the cheese and meatball and sauce. Oregano just makes it even better.
Wash it down with your favorite beer and you'll be in heaven.