https://www.hairofthedawg.net/ Mon, 28 Sep 2026 19:52:22 +0000 MyBB https://www.hairofthedawg.net/thread-4364.html Fri, 02 Aug 2024 15:54:52 +0000 RockmartDawg]]> https://www.hairofthedawg.net/thread-4364.html
It is a crustless pizza casserole. Oh... my... word... is this thing good.

We made ours in a larger dish... basically about double the size of the one in this video. And we added ingredients accordingly. But, man, let me tell you... this thing is awesome. The ingredients we've used are:

Jarred pizza sauce (we've tried 2 different brands thus far... not a significant difference... just be sure to get one with no added sugar)
Mild Italian Sausage
Pepperoni
Sliced fresh mushrooms
Sliced onion (rings from sliced half-onion)
Chopped green bell pepper
Sliced black olives
Fresh basil
(In the 2nd casserole we added pieces of sliced fresh tomato)
Shredded Mozzarella Cheese
Shredded Italian Style Cheese
Shredded Colby Jack Cheese
Shredded Parmesan Cheese

I think ours ended up being made in about 3 layers, which I think the same is true for this one in this video. There are several similar videos like this, by the way, all for the same dish, just some variety between them.

]]>
It is a crustless pizza casserole. Oh... my... word... is this thing good.

We made ours in a larger dish... basically about double the size of the one in this video. And we added ingredients accordingly. But, man, let me tell you... this thing is awesome. The ingredients we've used are:

Jarred pizza sauce (we've tried 2 different brands thus far... not a significant difference... just be sure to get one with no added sugar)
Mild Italian Sausage
Pepperoni
Sliced fresh mushrooms
Sliced onion (rings from sliced half-onion)
Chopped green bell pepper
Sliced black olives
Fresh basil
(In the 2nd casserole we added pieces of sliced fresh tomato)
Shredded Mozzarella Cheese
Shredded Italian Style Cheese
Shredded Colby Jack Cheese
Shredded Parmesan Cheese

I think ours ended up being made in about 3 layers, which I think the same is true for this one in this video. There are several similar videos like this, by the way, all for the same dish, just some variety between them.

]]> https://www.hairofthedawg.net/thread-503.html Wed, 27 Dec 2023 00:47:48 +0000 deathdawg]]> https://www.hairofthedawg.net/thread-503.html
1 pound ground chuck
1 3/4 cups water
2 tablespoons chile powder
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons salt
1 dash tobasco sauce

Put water and all ingredients except meat into saucepan and stir well. Add meat, breaking it up with your fingers as you go. Helps get the finished product real fine. Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all water is gone and the consistency is the way you like it]]>
1 pound ground chuck
1 3/4 cups water
2 tablespoons chile powder
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons salt
1 dash tobasco sauce

Put water and all ingredients except meat into saucepan and stir well. Add meat, breaking it up with your fingers as you go. Helps get the finished product real fine. Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all water is gone and the consistency is the way you like it]]> https://www.hairofthedawg.net/thread-502.html Wed, 27 Dec 2023 00:42:17 +0000 deathdawg]]> https://www.hairofthedawg.net/thread-502.html 8 oz sour cream
1 can cream of mushroom

Heat on stove. Pour directly in pants.]]> 8 oz sour cream
1 can cream of mushroom

Heat on stove. Pour directly in pants.]]> https://www.hairofthedawg.net/thread-501.html Wed, 27 Dec 2023 00:39:49 +0000 deathdawg]]> https://www.hairofthedawg.net/thread-501.html
1 tablespoon sesame oil
1/2 pound ground pork
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon pepper
6 cups shredded cabbage (about 1 small head)
2 large carrots, shredded (about 2 cups)
4 ounces rice noodles
3 green onions, thinly sliced
Additional soy sauce, optional

Directions
1. In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer.
2. Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.]]>
1 tablespoon sesame oil
1/2 pound ground pork
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon pepper
6 cups shredded cabbage (about 1 small head)
2 large carrots, shredded (about 2 cups)
4 ounces rice noodles
3 green onions, thinly sliced
Additional soy sauce, optional

Directions
1. In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer.
2. Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.]]> https://www.hairofthedawg.net/thread-500.html Wed, 27 Dec 2023 00:38:11 +0000 deathdawg]]> https://www.hairofthedawg.net/thread-500.html Let cool for a moment and slather with Hellman's or Duke's.
Put slice of tomato on. Preferebly peeled.
Cover with medium or sharp cheddar.
Top with bacon bits and S&P.
Put back in oven oven for a few minutes til cheese is bubbly.

Though each ingredient is important, the tomato has to be top shelf. It is the center of the cheese universe. I make these all summer.]]> Let cool for a moment and slather with Hellman's or Duke's.
Put slice of tomato on. Preferebly peeled.
Cover with medium or sharp cheddar.
Top with bacon bits and S&P.
Put back in oven oven for a few minutes til cheese is bubbly.

Though each ingredient is important, the tomato has to be top shelf. It is the center of the cheese universe. I make these all summer.]]> https://www.hairofthedawg.net/thread-408.html Sat, 23 Dec 2023 04:14:11 +0000 Todd]]> https://www.hairofthedawg.net/thread-408.html Ingredients:

4-5 chicken half breasts.
2 cans Cream of Chicken Soup (14.5 oz each)
1/4 cup chicken broth
2 TBSP each of minced Onion, Garlic and Celery
1 TBSP Sour Cream
1 TBSP Roux (Optional)
4 TBSP Unsalted Butter (For cream of chicken mix)
2 TBSP Unsalted Butter (For Ritz cracker mix)
2 TBSP Unsalted Butter or cooking oil (To sautee’ onions, garlic and celery)
½ TSP Salt
½ TSP Lawry's Season Salt
1 TSP Black Pepper
1.5 TSP Sage
1 TBSP Italian Seasoning

Step 1: Bake chicken at approx. 325 – 350 until cooked (min. 165 internal temp).

Step 2: Saute’ the onions, garlic and celery in butter until translucent or even a little browned; about 5 min on medium heat. I usually throw in a half TBSP or so of the Italian seasoning here, too. I like to render it a bit.

Step 3: When sautéed, add them to the saucepan mixture and stir well. I sometimes use a whisk.

Step 4: Here’s were you start adding the flavor to the sauce mixture. Stir in the other 1/2 TBSP of the Italian seasoning, salt, season salt, black papper, sage, etc.

Step 5: When cooked chicken is cool, pull apart and spread evenly into a 9x13 casserole dish. When chicken is pulled and spread evenly, pour in the sauce mixture and spread evenly.

Step 6: In a large bowl, crumble two full sleeves if Ritz crackers. Mix in 2 TBSP melted, unsalted butter and about 1 TSP of the Italian seasoning.

Step 7: Evenly spread the cracker mix on top of the chicken mixture.

Step 8: Bake at 325-350 for approximately 35 min. or until the cracker crumble on top begins to darken. Let sit 5-10 min. and then serve.

1) One time I baked chopped broccoli crowns and thought it turned out well. The fambly prefers the broccoli to be a separate, side dish.
2) One time I sprinkled some grated parm on the dish right before putting the cracker mix on top. I liked it and may try it again soon.

]]> Ingredients:

4-5 chicken half breasts.
2 cans Cream of Chicken Soup (14.5 oz each)
1/4 cup chicken broth
2 TBSP each of minced Onion, Garlic and Celery
1 TBSP Sour Cream
1 TBSP Roux (Optional)
4 TBSP Unsalted Butter (For cream of chicken mix)
2 TBSP Unsalted Butter (For Ritz cracker mix)
2 TBSP Unsalted Butter or cooking oil (To sautee’ onions, garlic and celery)
½ TSP Salt
½ TSP Lawry's Season Salt
1 TSP Black Pepper
1.5 TSP Sage
1 TBSP Italian Seasoning

Step 1: Bake chicken at approx. 325 – 350 until cooked (min. 165 internal temp).

Step 2: Saute’ the onions, garlic and celery in butter until translucent or even a little browned; about 5 min on medium heat. I usually throw in a half TBSP or so of the Italian seasoning here, too. I like to render it a bit.

Step 3: When sautéed, add them to the saucepan mixture and stir well. I sometimes use a whisk.

Step 4: Here’s were you start adding the flavor to the sauce mixture. Stir in the other 1/2 TBSP of the Italian seasoning, salt, season salt, black papper, sage, etc.

Step 5: When cooked chicken is cool, pull apart and spread evenly into a 9x13 casserole dish. When chicken is pulled and spread evenly, pour in the sauce mixture and spread evenly.

Step 6: In a large bowl, crumble two full sleeves if Ritz crackers. Mix in 2 TBSP melted, unsalted butter and about 1 TSP of the Italian seasoning.

Step 7: Evenly spread the cracker mix on top of the chicken mixture.

Step 8: Bake at 325-350 for approximately 35 min. or until the cracker crumble on top begins to darken. Let sit 5-10 min. and then serve.

1) One time I baked chopped broccoli crowns and thought it turned out well. The fambly prefers the broccoli to be a separate, side dish.
2) One time I sprinkled some grated parm on the dish right before putting the cracker mix on top. I liked it and may try it again soon.

]]> https://www.hairofthedawg.net/thread-407.html Sat, 23 Dec 2023 04:13:01 +0000 Todd]]> https://www.hairofthedawg.net/thread-407.html https://www.hairofthedawg.net/thread-406.html Sat, 23 Dec 2023 04:12:30 +0000 Todd]]> https://www.hairofthedawg.net/thread-406.html Set them aside and let them cool but not all the way cool
Peel the potatoes and cut them up (At Allen's we didn't really cut them up a whole lot... they would just crumble)
Chop some onions (we had an onion chopper that would grind the onions in the back. that's why everyone liked the onions. they weren't chopped but ground on the grinder with juice and all!)
Put a layer of the potatoes to cover the bottom of your dish and cover them with the onions!
Add some pepper, salt, and parsley to cover the layer of onions
Pour white vinegar over them and some vegetable oil over them (it's to your tasting... no measurements)
Mix all together
Add more of vinegar, oil, salt, pepper, or parsley to adjust the taste!
One secrest is that Danny would boil about 1 1/2 cups of water and add to the mixture to even the vinegar and oil mixture. The 1 1/2 cups of water would be for a batch that filled a 24"x12" pan.

I never measured the amounts of oil and vinegar. I would start out with the vinegar and pour it over the potatoes until it came up about half way around the potatoes, and I would then pour the oil over it to come to the rim of the potatoes. It was about 2/3 vinegar and 1/3 oil. But I would just experiment.]]> Set them aside and let them cool but not all the way cool
Peel the potatoes and cut them up (At Allen's we didn't really cut them up a whole lot... they would just crumble)
Chop some onions (we had an onion chopper that would grind the onions in the back. that's why everyone liked the onions. they weren't chopped but ground on the grinder with juice and all!)
Put a layer of the potatoes to cover the bottom of your dish and cover them with the onions!
Add some pepper, salt, and parsley to cover the layer of onions
Pour white vinegar over them and some vegetable oil over them (it's to your tasting... no measurements)
Mix all together
Add more of vinegar, oil, salt, pepper, or parsley to adjust the taste!
One secrest is that Danny would boil about 1 1/2 cups of water and add to the mixture to even the vinegar and oil mixture. The 1 1/2 cups of water would be for a batch that filled a 24"x12" pan.

I never measured the amounts of oil and vinegar. I would start out with the vinegar and pour it over the potatoes until it came up about half way around the potatoes, and I would then pour the oil over it to come to the rim of the potatoes. It was about 2/3 vinegar and 1/3 oil. But I would just experiment.]]> https://www.hairofthedawg.net/thread-405.html Sat, 23 Dec 2023 04:11:50 +0000 Todd]]> https://www.hairofthedawg.net/thread-405.html Nutrition

2 -3 lbs lean pork roast
2 -3 lbs lean beef roast or 2 -3 lbs chuck
1 lb white meat chicken (optional)
1 large onion
1 (28 ounce) can tomatoes
1 can white corn
1 can creamed corn
1 cup cider vinegar
2 tablespoons black pepper
1 tablespoon ground red pepper
1⁄2 tablespoon crushed red pepper flakes
1 tablespoon salt

Directions

Cut meat into large chunks.
Place in a heavy pot and add water to barely cover.
Simmer more than an hour.
When the meat is very tender, drain and reserve any broth.
Grind the meat with a coarse hand grinder or chop finely.
(Using a food processor destroys the texture.) Grind one large onion.
Place onion and the meat back into the pot and add one large can of tomatoes-juice and all.
Add corn, vinegar and seasonings.
Simmer a few minutes.
Add the reserved broth to the meat until it reaches the consistency of stew.
Serve it over bread with dill pickles on the side as a condiment.]]> Nutrition

2 -3 lbs lean pork roast
2 -3 lbs lean beef roast or 2 -3 lbs chuck
1 lb white meat chicken (optional)
1 large onion
1 (28 ounce) can tomatoes
1 can white corn
1 can creamed corn
1 cup cider vinegar
2 tablespoons black pepper
1 tablespoon ground red pepper
1⁄2 tablespoon crushed red pepper flakes
1 tablespoon salt

Directions

Cut meat into large chunks.
Place in a heavy pot and add water to barely cover.
Simmer more than an hour.
When the meat is very tender, drain and reserve any broth.
Grind the meat with a coarse hand grinder or chop finely.
(Using a food processor destroys the texture.) Grind one large onion.
Place onion and the meat back into the pot and add one large can of tomatoes-juice and all.
Add corn, vinegar and seasonings.
Simmer a few minutes.
Add the reserved broth to the meat until it reaches the consistency of stew.
Serve it over bread with dill pickles on the side as a condiment.]]> https://www.hairofthedawg.net/thread-403.html Sat, 23 Dec 2023 04:10:59 +0000 Todd]]> https://www.hairofthedawg.net/thread-403.html
Ingredients: 1 lb. ground beef
2 oz. bourbon, chilled

Recipe: Pre-heat a frying pan and sprinkle bottom lightly with table salt. Mix meat, handling lightly, just enough to form into four patties. Grill over medium-high heat about 4 minutes on each side.

Pour chilled bourbon in chilled shot glass and serve meat and bourbon on a TV tray.

There you are! A great, tasty burger with a bourbon whiskey by your side. But for the lazy ones out there (like me), Sinatra has an even better recipe. This one contains a meager three lines of cooking instructions but makes burgers just as tasty as Martin’s, with, dare I say, minimal effort.

Sinatra Burgers

    Call for Deano.
    Tell him to make you a f*****n’ burger.
    Drink his bourbon.]]>
Ingredients: 1 lb. ground beef
2 oz. bourbon, chilled

Recipe: Pre-heat a frying pan and sprinkle bottom lightly with table salt. Mix meat, handling lightly, just enough to form into four patties. Grill over medium-high heat about 4 minutes on each side.

Pour chilled bourbon in chilled shot glass and serve meat and bourbon on a TV tray.

There you are! A great, tasty burger with a bourbon whiskey by your side. But for the lazy ones out there (like me), Sinatra has an even better recipe. This one contains a meager three lines of cooking instructions but makes burgers just as tasty as Martin’s, with, dare I say, minimal effort.

Sinatra Burgers

    Call for Deano.
    Tell him to make you a f*****n’ burger.
    Drink his bourbon.]]> https://www.hairofthedawg.net/thread-401.html Sat, 23 Dec 2023 04:09:22 +0000 Todd]]> https://www.hairofthedawg.net/thread-401.html A few cubes of ice
26-27 oz of favorite bourbon ( depends on ice )
1 oz Coke
Stir with index finger
Drink up]]> A few cubes of ice
26-27 oz of favorite bourbon ( depends on ice )
1 oz Coke
Stir with index finger
Drink up]]> https://www.hairofthedawg.net/thread-400.html Sat, 23 Dec 2023 04:08:42 +0000 Todd]]> https://www.hairofthedawg.net/thread-400.html https://www.hairofthedawg.net/thread-399.html Sat, 23 Dec 2023 04:07:28 +0000 Todd]]> https://www.hairofthedawg.net/thread-399.html

Use a Medium to Large Pot and put on low heat.

1.5 cups of white vinegar
1 to 1.5 cups of ketchup (depending on how thick you like it)
1/4 cup of yellow mustard
1 table spoon of Liquid smoke
1 table spoon of Lemon Juice
1 table spoon of BBQ rub (any brand)
1 table spoon of Sea Salt (to taste)
2 table spoons of Worcestershire
1-2 table spoons of Texas Pete or other hot sauce based on taste
3 good shakes of black pepper

Mix good after each ingredient and stir on low heat for at least 30 min. Longer is OK. Don't bring to a boil, but, it won't hurt it if you do. Enjoy!!]]>

Use a Medium to Large Pot and put on low heat.

1.5 cups of white vinegar
1 to 1.5 cups of ketchup (depending on how thick you like it)
1/4 cup of yellow mustard
1 table spoon of Liquid smoke
1 table spoon of Lemon Juice
1 table spoon of BBQ rub (any brand)
1 table spoon of Sea Salt (to taste)
2 table spoons of Worcestershire
1-2 table spoons of Texas Pete or other hot sauce based on taste
3 good shakes of black pepper

Mix good after each ingredient and stir on low heat for at least 30 min. Longer is OK. Don't bring to a boil, but, it won't hurt it if you do. Enjoy!!]]> https://www.hairofthedawg.net/thread-398.html Sat, 23 Dec 2023 04:06:46 +0000 Todd]]> https://www.hairofthedawg.net/thread-398.html
Soy Sauce
1/2 tsp Ground Coriander
1/2 tsp Sweet Paprika
Rack of ribs
2 tsp ground chinese ginger
2 tbsp Sesame Seeds
2 tbsp cornstarch
1 1/4 cup pineapple juice
1 cup dark brown sugar
1 tbsp garlic pepper blend
1/4 cup honey

1. Cut rubs into 2-3 rib sections. In a small bowl, combine garlic pepper, ginger, coriander, and paprika. Add 1 tbsp soy sauce and 1/4 cup of pineapple juice and rub into ribs.
2. Wrap ribs in heavy-duty foil and grill on low heat for 1 hr. Remove ribs from foil and continue grilling until browned as desired.
3. While ribs are cooking, combine all glaze ingredients in a medium saucepan (remaining pineapple juice, brown sugear, honey and 6 tbsp soy sauce). Cook on high until it begins to boil, then reduce to medium and continue to boil, stirring frequently for 10 minutes. Spoon 1/3 cup glaze into a small dish, mix with cornstarch until smooth, then add back to saucepan. Keep boiling and stirring until thickened, about 5-10 more minutes.
4. Brush hot glaze on cooked ribs and sprinkle with sesame seeds before serving.]]>
Soy Sauce
1/2 tsp Ground Coriander
1/2 tsp Sweet Paprika
Rack of ribs
2 tsp ground chinese ginger
2 tbsp Sesame Seeds
2 tbsp cornstarch
1 1/4 cup pineapple juice
1 cup dark brown sugar
1 tbsp garlic pepper blend
1/4 cup honey

1. Cut rubs into 2-3 rib sections. In a small bowl, combine garlic pepper, ginger, coriander, and paprika. Add 1 tbsp soy sauce and 1/4 cup of pineapple juice and rub into ribs.
2. Wrap ribs in heavy-duty foil and grill on low heat for 1 hr. Remove ribs from foil and continue grilling until browned as desired.
3. While ribs are cooking, combine all glaze ingredients in a medium saucepan (remaining pineapple juice, brown sugear, honey and 6 tbsp soy sauce). Cook on high until it begins to boil, then reduce to medium and continue to boil, stirring frequently for 10 minutes. Spoon 1/3 cup glaze into a small dish, mix with cornstarch until smooth, then add back to saucepan. Keep boiling and stirring until thickened, about 5-10 more minutes.
4. Brush hot glaze on cooked ribs and sprinkle with sesame seeds before serving.]]> https://www.hairofthedawg.net/thread-397.html Sat, 23 Dec 2023 04:05:55 +0000 Todd]]> https://www.hairofthedawg.net/thread-397.html
Cilantro Lime Shrimp

Ingredients
1/2 c fresh lime juice
1/4 c lime or orange marmalade
3 large cloves of garlic, finely minced
1/2 c cilantro leaves, chopped fine
4 Tbsp olive oil
1 Tbsp soy sauce
1/2 tsp dried hot red pepper flakes
salt, to taste
fresh ground pepper, to taste
1 lb large shrimp, tail intact & deveined
Directions
1. In a measuring cup whisk together lime juice, marmalade, garlic, cilantro, 3 tbsp. oil, soy sauce, red pepper flakes, salt & pepper: reserve 1/3 cup mixture in a small bowl for dipping.
2. In a large zip-lock bag combine shrimp with remaining mixture & marinate, turning occasionally to coat shrimp for 45 minutes in the refrigerator.
3. Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet heat 1/2 tablespoon oil over medium=high heat until hot.
4. Saute half of shrimp until golden brown & cooked through, about 1 1/2 minutes on each side.
5. Saute remaining shrimp in remaining 1/2 tablespoon oil in same manner.
6. Serve shrimp with reserved dipping sauce.]]>
Cilantro Lime Shrimp

Ingredients
1/2 c fresh lime juice
1/4 c lime or orange marmalade
3 large cloves of garlic, finely minced
1/2 c cilantro leaves, chopped fine
4 Tbsp olive oil
1 Tbsp soy sauce
1/2 tsp dried hot red pepper flakes
salt, to taste
fresh ground pepper, to taste
1 lb large shrimp, tail intact & deveined
Directions
1. In a measuring cup whisk together lime juice, marmalade, garlic, cilantro, 3 tbsp. oil, soy sauce, red pepper flakes, salt & pepper: reserve 1/3 cup mixture in a small bowl for dipping.
2. In a large zip-lock bag combine shrimp with remaining mixture & marinate, turning occasionally to coat shrimp for 45 minutes in the refrigerator.
3. Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet heat 1/2 tablespoon oil over medium=high heat until hot.
4. Saute half of shrimp until golden brown & cooked through, about 1 1/2 minutes on each side.
5. Saute remaining shrimp in remaining 1/2 tablespoon oil in same manner.
6. Serve shrimp with reserved dipping sauce.]]>