T wrote:
On 08/03/2016 05:30 AM, Terry Coombs wrote:
T wrote:
On 08/02/2016 04:20 PM, Terry Coombs wrote:
she's already making plans for me (!!) to make this huge
batch of spaghetti sauce so she can can it . I want to do some
pizza sauce now that I've finally tweaked the recipe to suit us .

Home made tomato sauce is to die for!

Any change of talking your wife out of her recipes?

Umm , they aren't her recipes ... they're mine .


Hi Terry,

So, how about your recipes ???

I am the cook too in the family. I love it when my
wife's ends her sentences with "... and I completely
cognisant of the fact that you cook!"

Live is good!

-T

Oh , and ot'll take me a day or so to write down a couple of my best , but
here's one for some fajita seasoning :
1 tbsp flour
2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
1 tsp chicken bullion
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
I usually increase the onion and garlic powders a little . You can delete
the cayenne if you plan to use fresh chopped hot peppers (serranos and
anaheims are good) . I sprinkle some on the meat as soon as it hits the pan
, add enough to coat well when the meat's cooked then add a dash of water .
makes for a nice even coating of seasoning on the meat . Of course it goes
with out saying that there will be onions and a little green pepper in with
the meat ... and seasoned rice and refritos on the side .
--
Snag

On 08/03/2016 02:29 PM, Terry Coombs wrote:
T wrote:
On 08/03/2016 05:30 AM, Terry Coombs wrote:
T wrote:
On 08/02/2016 04:20 PM, Terry Coombs wrote:
she's already making plans for me (!!) to make this huge
batch of spaghetti sauce so she can can it . I want to do some
pizza sauce now that I've finally tweaked the recipe to suit us .

Home made tomato sauce is to die for!

Any change of talking your wife out of her recipes?

Umm , they aren't her recipes ... they're mine .


Hi Terry,

So, how about your recipes ???

I am the cook too in the family. I love it when my
wife's ends her sentences with "... and I completely
cognisant of the fact that you cook!"

Live is good!

-T

Oh , and ot'll take me a day or so to write down a couple of my best , but
here's one for some fajita seasoning :
1 tbsp flour
2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
1 tsp chicken bullion
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
I usually increase the onion and garlic powders a little . You can delete
the cayenne if you plan to use fresh chopped hot peppers (serranos and
anaheims are good) . I sprinkle some on the meat as soon as it hits the pan
, add enough to coat well when the meat's cooked then add a dash of water .
makes for a nice even coating of seasoning on the meat . Of course it goes
with out saying that there will be onions and a little green pepper in with
the meat ... and seasoned rice and refritos on the side .


Awesome! Thank you!

T wrote:
On 08/03/2016 02:29 PM, Terry Coombs wrote:
T wrote:

Hi Terry,

So, how about your recipes ???

I am the cook too in the family. I love it when my
wife's ends her sentences with "... and I completely
cognisant of the fact that you cook!"

Live is good!

-T

Oh , and ot'll take me a day or so to write down a couple of my
best , but here's one for some fajita seasoning :
1 tbsp flour
2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
1 tsp chicken bullion
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
I usually increase the onion and garlic powders a little . You can
delete the cayenne if you plan to use fresh chopped hot peppers
(serranos and anaheims are good) . I sprinkle some on the meat as
soon as it hits the pan , add enough to coat well when the meat's
cooked then add a dash of water . makes for a nice even coating of
seasoning on the meat . Of course it goes with out saying that there
will be onions and a little green pepper in with the meat ... and
seasoned rice and refritos on the side .

Awesome! Thank you!

Creole Seasoning
units can vary , how much do you want to make ?

2 measures onion powder
2 garlic powder
2 oregano
2 basil
1 thyme
1 black pepper
1 cayenne (or ground up dried serrano)
5 paprika
3 salt

and my favorite
SnagRub

5 onion powder
2 garlic powder
1 paprika
2 salt
4 chili powder
6 brown sugar
It will clump some if left standing , just shake it up .
This is the dry rub I use on my smoked pork butts and shoulders . It's
also good sprinkled on grilled skinned chicken or used as a "marinade" for
pork chops/steaks/country style ribs . The marinade is a couple of
tablespoons of white cooking wine to a quarter cup or so of rub with the
meat and all in a ziplock bag .
--
Snag

On 08/04/2016 04:25 PM, Terry Coombs wrote:
T wrote:
On 08/03/2016 02:29 PM, Terry Coombs wrote:
T wrote:

Hi Terry,

So, how about your recipes ???

I am the cook too in the family. I love it when my
wife's ends her sentences with "... and I completely
cognisant of the fact that you cook!"

Live is good!

-T

Oh , and ot'll take me a day or so to write down a couple of my
best , but here's one for some fajita seasoning :
1 tbsp flour
2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
1 tsp chicken bullion
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
I usually increase the onion and garlic powders a little . You can
delete the cayenne if you plan to use fresh chopped hot peppers
(serranos and anaheims are good) . I sprinkle some on the meat as
soon as it hits the pan , add enough to coat well when the meat's
cooked then add a dash of water . makes for a nice even coating of
seasoning on the meat . Of course it goes with out saying that there
will be onions and a little green pepper in with the meat ... and
seasoned rice and refritos on the side .

Awesome! Thank you!

Creole Seasoning
units can vary , how much do you want to make ?

2 measures onion powder
2 garlic powder
2 oregano
2 basil
1 thyme
1 black pepper
1 cayenne (or ground up dried serrano)
5 paprika
3 salt

and my favorite
SnagRub

5 onion powder
2 garlic powder
1 paprika
2 salt
4 chili powder
6 brown sugar
It will clump some if left standing , just shake it up .
This is the dry rub I use on my smoked pork butts and shoulders . It's
also good sprinkled on grilled skinned chicken or used as a "marinade" for
pork chops/steaks/country style ribs . The marinade is a couple of
tablespoons of white cooking wine to a quarter cup or so of rub with the
meat and all in a ziplock bag .


Awesome! Thank you!

What does your "chili powder" consist of? I have to use all
single spices to avoid sugar and excitotoxins. Also I have
to avoid anything from the coriander family (cumin, cilantro,
etc.) as my wife have a two step allergy to them (two steps
and she is dead -- scary stuff). I use Oregano in its place.
Not sure how well it does.

How about your tomato sauce recipe?

Would you be interested in my primal stock recipes or primal
pancakes or primal broccoli cheese soup?

I have great primal ranch dressing and blue cheese dressing
recipes too

-T

"Terry Coombs" wrote in message
...
T wrote:
On 08/03/2016 02:29 PM, Terry Coombs wrote:
T wrote:

Hi Terry,

So, how about your recipes ???

I am the cook too in the family. I love it when my
wife's ends her sentences with "... and I completely
cognisant of the fact that you cook!"

Live is good!

-T

Oh , and ot'll take me a day or so to write down a couple of my
best , but here's one for some fajita seasoning :
1 tbsp flour
2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
1 tsp chicken bullion
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
I usually increase the onion and garlic powders a little . You can
delete the cayenne if you plan to use fresh chopped hot peppers
(serranos and anaheims are good) . I sprinkle some on the meat as
soon as it hits the pan , add enough to coat well when the meat's
cooked then add a dash of water . makes for a nice even coating of
seasoning on the meat . Of course it goes with out saying that there
will be onions and a little green pepper in with the meat ... and
seasoned rice and refritos on the side .

Awesome! Thank you!

Creole Seasoning
units can vary , how much do you want to make ?

2 measures onion powder
2 garlic powder
2 oregano
2 basil
1 thyme
1 black pepper
1 cayenne (or ground up dried serrano)
5 paprika
3 salt

and my favorite
SnagRub

5 onion powder
2 garlic powder
1 paprika
2 salt
4 chili powder
6 brown sugar
It will clump some if left standing , just shake it up .
This is the dry rub I use on my smoked pork butts and shoulders . It's
also good sprinkled on grilled skinned chicken or used as a "marinade"
for pork chops/steaks/country style ribs . The marinade is a couple of
tablespoons of white cooking wine to a quarter cup or so of rub with the
meat and all in a ziplock bag .
--
Snag



All recipes noted down and if I change anything over the course of time
these will become MY recipes.

Thanks

Mike

On 8/8/2016 5:12 AM, Bloke Down The Pub wrote:
"Terry Coombs" wrote in message
...
T wrote:
On 08/03/2016 02:29 PM, Terry Coombs wrote:
T wrote:

Hi Terry,

So, how about your recipes ???

I am the cook too in the family. I love it when my
wife's ends her sentences with "... and I completely
cognisant of the fact that you cook!"

Live is good!

-T

Oh , and ot'll take me a day or so to write down a couple of my
best , but here's one for some fajita seasoning :
1 tbsp flour
2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
1 tsp chicken bullion
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
I usually increase the onion and garlic powders a little . You can
delete the cayenne if you plan to use fresh chopped hot peppers
(serranos and anaheims are good) . I sprinkle some on the meat as
soon as it hits the pan , add enough to coat well when the meat's
cooked then add a dash of water . makes for a nice even coating of
seasoning on the meat . Of course it goes with out saying that there
will be onions and a little green pepper in with the meat ... and
seasoned rice and refritos on the side .

Awesome! Thank you!

Creole Seasoning
units can vary , how much do you want to make ?

2 measures onion powder
2 garlic powder
2 oregano
2 basil
1 thyme
1 black pepper
1 cayenne (or ground up dried serrano)
5 paprika
3 salt

and my favorite
SnagRub

5 onion powder
2 garlic powder
1 paprika
2 salt
4 chili powder
6 brown sugar
It will clump some if left standing , just shake it up .
This is the dry rub I use on my smoked pork butts and shoulders . It's
also good sprinkled on grilled skinned chicken or used as a "marinade"
for pork chops/steaks/country style ribs . The marinade is a couple of
tablespoons of white cooking wine to a quarter cup or so of rub with the
meat and all in a ziplock bag .
--
Snag



All recipes noted down and if I change anything over the course of time
these will become MY recipes.

Thanks

Mike


That's what all decent cooks do Mike. Find someone else's recipe and
claim it. I have receipes from my great grandmother, grandmother,
mother, etc. All handwritten in a shaky hand, they have all gone to
their reward many years ago. I even have some fifty year old cook books
that we still use. If someone leaves their secret recipe lying around it
means they want to have someone steal it. G That's how "good" cooks
spread their recipes around.

When we first married, 57 years ago, we only trusted Betty Crocker. G
I think I might go fishing this afternoon, to hot to do anything else.
Tilly Dawg Shirley goes for a CAT scan at 0900, we're still trying to
find what is making her sneeze and cough so much which wakes me up a lot
over the night.

George

Bloke Down The Pub wrote:
"Terry Coombs" wrote in message
...
T wrote:
On 08/03/2016 02:29 PM, Terry Coombs wrote:
T wrote:

Hi Terry,

So, how about your recipes ???

I am the cook too in the family. I love it when my
wife's ends her sentences with "... and I completely
cognisant of the fact that you cook!"

Live is good!

-T

Oh , and ot'll take me a day or so to write down a couple of my
best , but here's one for some fajita seasoning :
1 tbsp flour
2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
1 tsp chicken bullion
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
I usually increase the onion and garlic powders a little . You
can delete the cayenne if you plan to use fresh chopped hot peppers
(serranos and anaheims are good) . I sprinkle some on the meat as
soon as it hits the pan , add enough to coat well when the meat's
cooked then add a dash of water . makes for a nice even coating of
seasoning on the meat . Of course it goes with out saying that
there will be onions and a little green pepper in with the meat
... and seasoned rice and refritos on the side .

Awesome! Thank you!

Creole Seasoning
units can vary , how much do you want to make ?

2 measures onion powder
2 garlic powder
2 oregano
2 basil
1 thyme
1 black pepper
1 cayenne (or ground up dried serrano)
5 paprika
3 salt

and my favorite
SnagRub

5 onion powder
2 garlic powder
1 paprika
2 salt
4 chili powder
6 brown sugar
It will clump some if left standing , just shake it up .
This is the dry rub I use on my smoked pork butts and shoulders .
It's also good sprinkled on grilled skinned chicken or used as a
"marinade" for pork chops/steaks/country style ribs . The marinade
is a couple of tablespoons of white cooking wine to a quarter cup or
so of rub with the meat and all in a ziplock bag .
--
Snag



All recipes noted down and if I change anything over the course of
time these will become MY recipes.

Thanks

Mike

All but the dry rub recipe became mine that way . The SnagRub recipe is an
original collaboration of my daughter and I though .
--
Snag