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Post by greybeard on Nov 30, 2019 15:54:59 GMT -6
Cooked it last night since it was thawed out and we didn't need it at the family gathering Thursday  Turkey gumbo, turkey sandwiches, and King Ranch Turkey are on the horizon (yes, I broke it's wings...on purpose) |
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Post by bulltrader on Nov 30, 2019 17:29:19 GMT -6
I have to ask, what is King Ranch Turkey
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Post by hughespieds on Nov 30, 2019 17:37:21 GMT -6
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Post by bulltrader on Nov 30, 2019 18:08:48 GMT -6
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Post by greybeard on Nov 30, 2019 18:13:19 GMT -6
Probably 50 different ways to make it. Supposed to be with chicken but I really prefer it with turkey. I've subbed Dorios for the torillas and it's pretty good that way too.
NGREDIENTS
1ā4 cup margarine
1 medium green bell pepper, chopped
1 medium onion, chopped
1(10 3/4 ounce) can condensed cream of mushroom soup
1(10 3/4 ounce) can condensed cream of chicken soup
1(10 ounce) can ro*tel diced tomatoes and green chilies
2 cups cubed cooked chicken
12 corn tortillas, torn into bite-sized pieces
2 cups shredded cheddar cheese
DIRECTIONS
Preheat oven to 325 degrees F.
In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes.
Add soups, RO*TEL and chicken to the pepper/onion/butter mixture, stirring until well blended.
In a 13 x 9 x 2-inch baking pan, alternately layer tortillas, soup mixture and cheese, repeating for three layers. Bake 40 minutes or until hot and bubbling. Serves 8.
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Post by greybeard on Dec 21, 2019 9:35:33 GMT -6
Pork roast..boneless. In oven.
How do I cook it?
I've never had much luck with them but they've been on sale lately and I got one to try again.
help...
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Post by tcranch on Dec 21, 2019 18:39:06 GMT -6
Pork roast..boneless. In oven. How do I cook it? I've never had much luck with them but they've been on sale lately and I got one to try again. help... Notice how I never participate in this thread? That's because there's about 10 things I'll eat, most of which are beige (seriously, bagel for breakfast, Triscuits & cheese for lunch). BUT the best pork roasts I've made, and I'm talking fall apart/don't need a knife, were in the crock pot on low for 8 hours. I've cooked on electric and gas ovens and have never had a roast (pork, beef, venison) turn out bad in the pot. That said, convection is what I would use in the oven if it's gas and appx 50-60 minutes at 325 for a 3 lb roast. |
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Post by angusrancher on Dec 21, 2019 22:02:34 GMT -6
I think it was ham.....salt and gristle anyway. Not at home.
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Post by highgrit on Dec 25, 2019 18:39:08 GMT -6
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Post by fence on Jan 22, 2020 18:01:10 GMT -6
Shoot it again it's still moving.. |
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Post by angusrancher on Feb 15, 2020 10:24:20 GMT -6
Canned salmon, sour cream, diced jalapeƱos....stirred together. My wife says, "ooh gross, how can you eat that shit"? Grilling burgers later.
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Post by hughespieds on Feb 15, 2020 11:15:54 GMT -6
Canned salmon, sour cream, diced jalapeƱos....stirred together. My wife says, "ooh gross, how can you eat that shit"? Grilling burgers later. I grew up on canned salmon and tuna, having to force most every bite down. I agree with your wife. |
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Post by cowrancher75 on Feb 17, 2020 16:44:27 GMT -6
we just picked up a hog from the processor the other day and made a ham..
yum yum
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Post by the illustrious potentate on Feb 28, 2020 4:40:41 GMT -6
Probably 50 different ways to make it. Supposed to be with chicken but I really prefer it with turkey. I've subbed Dorios for the torillas and it's pretty good that way too. NGREDIENTS 1ā4 cup margarine 1 medium green bell pepper, chopped 1 medium onion, chopped 1(10 3/4 ounce) can condensed cream of mushroom soup 1(10 3/4 ounce) can condensed cream of chicken soup 1(10 ounce) can ro*tel diced tomatoes and green chilies 2 cups cubed cooked chicken 12 corn tortillas, torn into bite-sized pieces 2 cups shredded cheddar cheese DIRECTIONS Preheat oven to 325 degrees F. In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes. Add soups, RO*TEL and chicken to the pepper/onion/butter mixture, stirring until well blended. In a 13 x 9 x 2-inch baking pan, alternately layer tortillas, soup mixture and cheese, repeating for three layers. Bake 40 minutes or until hot and bubbling. Serves 8. That used to be a staple at our house. Hadn't had it in a year or more, but we did a couple nights ago. About like nachos but better. I used to get some decent chicken enchiladas also, but that's been a minute as well. |
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Post by franklinridgefarms on Mar 11, 2020 16:23:53 GMT -6
Chili made from our beef, with 3 kinds of beans, jalapeƱo peppers and onions. Out of home canned tomatoes so RoTel instead.  |
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