TS- Yes, I believe you are right. We only docked the pre bake dough. Pre-bakes were what we called a baked pie shell that we used for Lemon Meringue and cream pies. The shell had no filling when it was baked so it would puff up if not for the holes, causing the dough to pull away from the edges of the tin. Thanks TS, I left Marie's in 1980 and forgot that one... I worked for a frozen pizza manufacturer for a few months(bad fit, I was glad when they fired me) but we made frozen pizza crusts that were docked for the same reason...

Cane Cutter
 

Prasorizo
 

My own version of a Greek dish. Leeks cut into slivers an inch long, saute'd in olive oil for an hour over low heat. Long grain rice tipped into mixture for the last ten minutes. Chicken stock instead of the usual amount of water added to cook the rice and Chouriso sausage cut into discs thrown in to boil. Don't use the very spicy Chouriso or the pepper will infuse the stuff and kill the delicate taste. When rice is cooked, squeeze the juice of a lemon, or two into the pot and mix well. Serve hot.

It's bigger than a cottontail with shorter ears, and hangs around water. The meat is more tender for some reason.

One usually feeds two people with decent appetites.

I'd rather grill 'em, but there was still a six-inch pack of snow on top of my Weber. :D

We track 'em into brush piles when there's snow on the ground and bust 'em out. You wouldn't believe how disgusted my Beagles were that they weren't utilized. :D

LMAO it's when you reference one thread subject in another thread to create a...cross thread. :D

I understand that part. I just don't know what they are worth or where to redeem them. ;)

Pat

At the cross thread points store, of course. :D

Cliff's Chili
 

Ingredients

For more variety, add any of the following:
Makes ten servings.

Quote:

Chili is a concept. Anyone can throw the basic ingredients together and get good chili, but to make great chili it takes fresher, better ingredients and time. Especially time! I've found that the best chili is made with a slow cooker, set on low for 4-6 hours. Makes the house smell good too! Meat, ground or cubed. We pretty much use buffalo for all our meat now, but game or poultry will do. When using low-fat ground; brown the meat until pink in 1 T. of olive oil with 1 med. onion, chopped and a garlic clove, minced. The oil is for low-fat meat only, omit if using other and drain. For cubed, I prefer ½" cubed pieces seared in a hot pan with 1 T. of beef bouillon. I like beans in my chili and prefer the red kidney variety, but most any will do. Add 2 cans, lightly drained of kidney, pinto, black, etc. The canned ones come in a variety of interesting spices now. Tomatoes are another staple. Fresh, canned or stewed will work, but I prefer them chopped in 1" pieces. The canned ones also come in a variety of interesting spices. Add 2 cans, lightly drained. Chili is supposed to be spicy. My mouth likes it pretty hot, but the rest of my body does not – so, I tend to put in half the chili powder most recipes suggest. For me about 1-2 t. is plenty. I like my chili to have a chowder-like thickness. Still a can or two of water is necessary for it to cook properly. Add ingredients, mix and slow cook on low 4-6 hours. Stir every hour if possible. Add 1 T. corn mesa or corn starch during the last hour to thicken to your liking. Garnish with a sprinkle of shredded cheese, chopped green onion, or a dollop of sour cream; and serve with potato rolls on the side. Now if you need chili fast, just open a can of the premade stuff!

This batch was made with cubed beef which was cut into 1/2" pieces and mixed with a 1/2 t. of meat tenderizer and set for 2 hours. Made for very tender beef. Added a handful of frozen corn, 1 T. molasses, and no mesa/starch. Served with a potato roll to sop up and white chocolate/strawberry yogurt for desert.

Well. I was cleaning out the freezer today. I found two backstraps and two loins from the hogs my son and I shot earlier in the year. So I cooked them up after marinating them for a couple of hours in a korean style marinade. I'll post the pictures in a bit. I also found about 20 pounds of hog trimmings so I ground those and 20 pounds of store bought pork butt. I will be making those into Hot Links, Spicy Italian sausage and Cheese Brauts...

Marinade:
1. 1 Cup soy sauce
2. 1 Tbsp fresh ginger root
3. 4 garlic cloves (through the garlic press)
4. 1 tsp sesame oil
5. 1 tsp chili oil
6. Juice from 1/2 lemon
7. 1 Tbsp lemon zest
8. 2 oz Mirin

Prosciutto Pizza
 

One more try. Same sauce as above with whole milk mozzarella and prosciutto.

This is the best pizza I've made so far. I did let it relax longer and got a better shape and the proper size, 10". Again, I froze two dough balls to see how they come out.

Pat

Mmmmmmmmmmmmmmmmm- Pizza.

Ditto. My favorite food group. :D

A 2-lb deer ham cooked on low for 12 hours in the crockpot in a half cup of worstercershire sauce, a cup of water, a tbsp of peppercorns and one garlic clove, with steamed new potatoes, corn on the cob, collards with butter, and a huge corn pone.

That looks like a great pizza.:lifter The last place I had prosciutto pizza was a great little place called Pizzeria Ljubljanski Dvor.

Damn Dusty- Makes me think you might live South of the Mason Dixon Line... sounds deeelish!