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Bacon Wrapped Cheese Stuffed Jaleponos-

cheese filling: 2 blocks Cream Cheese, 3-4 cups Mex blended Cheeses(shredded), salt/pepper : consistancy should be like a very sticky puddy

Bacon- thicker the better

Med size jalepeno's, sliced long ways top to bottom, use tea spoon to scoop out the seeds and membrane, fill full of the cheese mix, and wrap upwards starting from bottom of jalepeno in a spiral way, like a candy cane, when totally covered around bacon , slide a water soaked toothe pick through it diagnally upper left to lower right of the jalepeno w/ the slice facing you , watch and flip as needed,

This recipe works great for stuffing good size shrimp as well, butter fly them down the back and fill like a taco, then wrap tight in bacon and do the same w/ the toothe picks. *** I recomend par cooking the bacon in the oven for about 15 minutes @ 200 degrees, so the shrimp dont over cook while bacon cooks on the grill.
Sweet and spicy pork chops (made it the other day first time just threw things together)

Spray a big frying pan with spam, heat up on like 8 on stove, add thawed pork chops, (i don't like grease so i add beer so that it wont stick :), add chicago steak seasoning, add soy sauce, add brown sugar.

Will be very liquidy for a while, just let cook turn down to medium stirring occasionally, use spatchula and scrape off of bottom, i let it get thick like it burns.

put chops on a plate and spoon the mixture on top. Goes great with rice.
Here's a real quick and easy dip when you need to bring something to the party and have little time.

Jalapeno Popper Dip

2 blocks Philadelphia cream Cheese (softened)
1 cup Mayonnaise
1- 4 ounce can of diced green chilies
1/2 - 4 ounce can of diced Jalapenos drained
1 cup parmesan cheese

Mix the first four ingredients together place in a microwave safe bowl. Cover with parmesan cheese. Micro wave on high
for 4 minutes.I found that using the Townhouse flip side pretzel/cracker work the best to give the Jalapeno Popper taste.

If you have time you can bake it in the oven at 350 degrees 15 minutes until the cheese is golden brown.
This will be a hit. If you like more heat add more Jalapenos.
Sausage and Cheese bagel bites-

This one's easy and one of the fam fav's, 2 parts (two 1 Ilb? bricks) orange velveta cheese, 1 (med roll) (1-2 lbs) spicy italian sausage, cook sausage fully, drain, add to melted cheese

separate take bagels old or fresh, cut into medalion shapes,no less than 1'' thick, on a bias to get more surface area if you want, and dab on the mixture by the table spoon, theses then can be baked for about 15-20 min @300-315 or until cheese is lightly brown
or what my grandmother does is lay them out made on a cookie sheet or sheets for that matter and freeze them on the cookie sheets, then take them off and store them in plastic ziploc's in the freezer , they last forever and can cook in oven frozen the same way, verry good.
Tuna Caserole w/ Cream of Mushroom

1 Box of bow tie pasta, (aldente)
1 Big can of Cream of Mushroom
1 cup of diced fresh mushroom (optional)
1 Bag Lays Original Potatoe chips
1/2 cup cream or milk
3 Small cans of Tuna, (drained)

Combime cooked pasta (hot), Cream of mushroom, milk, tuna, mushrooms, stir, add to Caserole , put in 355 oven for 15 minutes, add crumbled potatoe chips and return to oven until chips get golden brown. E Z dish and deff a Favorite of mine.
Italian style pork roast- about a 2lb. pork sirloin roast trimmed and patted dry, rub with olive oil, season with dried herbs (basil,oregano,crushed rosemary) some pepper,onion powder and garlic powder, let sit in fridge for a couple hours. Add a little olive oil to a dutch oven and sear roast till golden, add a can of italian style stewed tom., 1-2 cloves garlic(diced) and some fresh basil (chopped), put in oven at 350 for about 30-40 mins. (till done). Even good cold the next day or in a pasta salad.
4 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
4 medium tomatoes, peeled, seeded and diced into small cubes
4 sprigs fresh oregano or thyme
1/2 teaspoon dried chili flakes
4 (14.5 ounce) cans WOLFGANG PUCK'S Organic Classic Tomato with Basil Soup
1/4 cup butter
1 medium onion, finely chopped
3 cloves garlic, minced
4 thick slices Italian bread, crusts removed, cut into small cubes
1/4 cup milk
2 pounds lean ground veal
1 egg, lightly beaten
1/4 cup grated Parmesan cheese, plus extra for garnishing
1 tablespoon minced parsley leaves, plus extra for garnish
1 tablespoon minced fresh basil leaves
1 teaspoon minced fresh thyme leaves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon sugar
1 1/2 pounds dried spaghetti
Freshly grated Parmesan cheese

Cooking Directions
Make the sauce: In a large pot, heat 4 tablespoons of olive oil, and saute the onion and garlic until translucent.

Add chopped tomatoes, oregano or thyme, and chili flakes and simmer for 20 minutes.

Add tomato soup and cook for 5 more minutes.

Make the meatballs: In a medium skillet, over medium heat, melt butter.

Add onion and garlic, cook for about 5 minutes, until soft, taking care not to brown the onions.

Remove from skillet, set aside to cool. Reserve.

In a bowl, combine bread and milk.

Allow to soak for 10 minutes or until all the milk is absorbed.

In a large bowl, combine ground veal, sauteed onion and garlic, soaked bread, egg, 1/4 cup of Parmesan cheese, 1 tablespoon of parsley, basil, thyme, salt, pepper and sugar.

Mix until thoroughly combined.

With wet hands, divide the meat mixture into 8 portions. Roll each portion into a large meatball. Transfer to a plate. Repeat process until you have 8 large meatballs.

Carefully lower meatballs into simmering sauce, cook covered, for about 30 minutes or until done and the sauce has thickened and the flavors have developed.

Meanwhile, bring a large pot of salted water to a rolling boil. Cook the spaghetti until al dente. Drain.

With a slotted spoon, remove the meatballs from the tomato sauce and transfer to a bowl plus about 1-1/2 cups of sauce.

Add the drained pasta to the tomato sauce remaining in the saucepan.

Stir to coat spaghetti thoroughly.

To serve: Twirl sauced spaghetti onto each of 8 heated pasta plates. Top with a meatball and drizzle with some of the reserved sauce. Garnish with minced parsley and Parmesan cheese.
Yield: 8 servings
Buffalo Spaghetti
1lb ground free range low-fat buffalo meat
olive oil
organic garlic
organic bell pepper
organic onion
(in a hurry sometimes use organic Newman's spaghetti sauce)
organic spaghetti

brown buffalo meat in iron skillet
add olive oil, onion chooped, pepper chopped, garlic chopped
saute until onions glaze
add sauce, let simmer

cook pasta al dente'

serve with fresh parmesan

This is an easy meal. And healthy with protein, vitamin C, and energy....
Five cup salad
1 cup mandarin orange sections
1 cup pineapple chunks
1 cup miniature marshmellows
1 cup coconut
1 cup sour cream

1. Drain all juices
2. Mix well
3. Pour into a casserole dish and chill

love it!!!
shredded coconut ?
roast rabbit
1 3 month old flemish gaint rabbit feild dressed ( i say flemish gaint because at three months its big enough to feed 4 easily)
season with garlic pepper, general season salt, and lemon peper
place in a baking bag like you would use on a ham or a turkey
cut one apple into 4ths and place inside the chest cavity
put bagged rabbit into a glass casserole dish
have oven preheated to 250 degrees
cook at 250 for about 3 hours
serve roasted rabbit with sides of your choice mashed potatoes and corn on the cobb are good to follow up with this meal
redfish- would get the grill very hot , while its heating up , drizzle your fish w/ veg oil and season lightly w/ salt pepper, cayenne , paprika, garlic powder, serve w/ lime/lemon juice squeezed over and fresh chopped parsley. before you put the fish on your clean grill, get a clean rag and soak it folded up w/ some of the veg oil and 'season the grill' it might be smoking after you apply ,keep whiping it with the oild cloth and the oil will soak into the surface of the metal and u will be wiping up the excess at the same time, set them on the grill about 3 minutes on one side, 2 on the other, - when seasoning remember to season from atleast 1 ft away from the food so you can see the seasoning spreading as it falls down onto the fish, only a light spread of the salt and cayen because the garlic powder will be salty too, as for the cayen , do that first before the paprika so you can see how much is goin on , use just enough to make a light shade of red , follow w/ the pepper and paprika , parsley and grill (the fish should not be caked like a dorito chip w/ seasoning) I like to eat it w/ broccoli saute'd w/ onions and garlic and maybe a smooth mash potatoe.


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