FoodAskew |

Submitted by Foghorn Leghorn

Use a small grill like a George Foreman but off brand works just as well. You can also do it the old fashioned way & use a skillet but the counter top griddle is faster. Spread the “butter” on one side of the bread on both slices & take both slices of the provolone & put the Kraft American slice in the middle of the provolone. Stick the sandwich in the griddle & close the top. When the buttered slice is a little brown take the sandwich out. Eat & enjoy.

Submitted by MoonSpinner
Serves 30

1. Lay tortillas out flat; spread a thick layer of cream cheese.
2. Spread a layer of chopped black olives.
3. Place 3-4 slices of the thin ham (spread flat for easy rolling later).
4. Heat bacon for 20 seconds until warm (DO NOT OVERCOOK – hard bacon will not roll well) & place on tortillas in the opposite direction of how you will roll to ensure that when you cut the rollups every piece will have bacon.
5. Roll up tightly, then slice into 5 pieces & secure with a toothpick.
6. Best if served at room temperature, but are great to make ahead for parties & store in fridge overnight.

Chef’s Note: Make sure to use pre-cooked bacon; it works best because of the thinness & flexibility. For a lighter version, substitute deli thin smoked turkey for ham. turkey bacon if you find it uber-thin, & low-fat cream cheese.

Submitted by Carli

Cook pasta as directed on package, then rinse & cool under cold water. Combine all ingredients in a large bowl & mix thoroughly. Cover & refridgerate; serve chilled. Receipe works well doubled or tripled for a crowd.

Submitted by elfdog21

1. Brown the beef & drain. Cook the macaroni as according to the package. Combine & mix up the tomato sauce, beef, macaroni, Chili Beans, & seasoning mix in crockpot or in a pot on stove on medium to medium-high heat. Stir occasionly. To spice it up even more add a few tbsp of cayenne pepper during cooking. Will take around 20-30 mintues.
2. When warm set crock pot to low to keep warm. Have the crackers, shredded cheese, & Frank’s hot sauce (for those brave souls) out so people can top their chili.

Submitted by T.B. Player

Spices & Other ingredients used in prep:

The Day Before:
1. Take the all of the colored peppers & chop them into ½ inch cubes. Pop them in a covered container with a capful (about 2 oz.) of Olive Oil, 4 oz. of Orange Juice, 2 Heaping tablespoons of Minced Garlic, a dash of Cumin, the Jose Cuervo, a little black pepper, & a few drops of the Pepper Sauce (NOTE: This stuff is LEATHAL…1-3 drops is enough to produce a mild warmth, if you like hotter go a little more, but no more than about 10. You’ll be adding some more later, so if you really don’t want it too spicy this is a good time to think “less is more”). Shake until coated & then let sit overnight.
2. Dice ¼ of the white onion, & then wrap & put aside the rest of it. In an oiled frying pan, sauté the onion until lightly brown, & then set aside. Do not drain it off.
3. In a saucepan, melt ¼ stick of butter. When it is liquid, add in a dash of Garlic Powder, a dash of Onion Powder, a dash of Cinnamon, a small tbsp of Minced Garlic, & 4 oz. of Jack Daniels. Bring to a boil, & then add ½ c. of Brown Sugar to the mix, & stir rapidly. As the sugar dissolves, the mixture should begin to thicken considerably, but you my need to sift in some corn starch to get it to thicken up to a syrup-like consistency. Once it thickens, add in the diced onion with the oil, & stir rapidly. Pour the mixture into a container, cover & refrigerate.
The Morning Of:
Thoroughly wash & dry the chicken, cut it into bite size pieces, then place it in a container with the remaining 2 oz. of Jack Daniels, the other 4 oz. of Orange Juice, 2 heaping tbsp of Garlic, 2 oz. of Nellie & Joe’s Lime Juice, a dash of Black Pepper, & 2-3 drops of the Habanero pepper sauce. Slice one of the limes into ¼ inch thick slices, squeeze them into the mixture & then drop them in the container. Seal it. Shake well & let sit in the fridge for the next few hours.
The Time Is Now:
1. Open all of the canned vegetables. Drain everything except one can of black beans, & add them to a large stew pot. Mix the tomato paste with a few drops of the Habanero Pepper sauce, some crushed red pepper, some black pepper, a dash of cumin & some onion powder, & then stir it into the beans. Bring them to a low simmer, & stir occasionally.
2. Take a large skillet, & wipe the bottom with an olive oiled paper towel, Bring the pan to a medium high heat & then add in the Frozen Corn (This will crackle, be careful). Cut the second lime into strips, & then add it to the pan as the corn sizzles. While the corn is frying, stir in 2 oz. of lime juice & some cinnamon, coating the corn thoroughly. If the corn sticks, add oil sparingly.
3. Dice the remaining white onion, & add it to the corn, stirring rapidly until the onion beings to soften, pick out the lime slices & toss them, then add the mixture to the saucepot, & stir.
4. Melt the remaining butter in a small sauce pan, & bring it to a low simmer with a tbsp of Garlic. Cut the Red Onions into quarters, along with a lime & then boil them in the butter until they become flaky & begin to separate. Drain off the butter into a separate container, toss out the lime & then add the onions to the beans & corn.
5. Take the refrigerated pepper mixture & pour it into the saucepan, bringing it to a low simmer for 2-3 minutes, & then add the entire mixture into the pot.
6. Pour a small amount of the butter that you drained from the onions, into the bottom of the frying pan & bring it to a sizzle. Drain the chicken off, & mix the chicken liquid with the remaining butter & set it aside. Blend the Jack Daniels sauce in with the chilled chicken, rolling it in the syrup so that it coats thoroughly. Add the chicken in small amounts to the butter, & once it is cooked add it to the vegetable mixture. As the chicken absorbs the butter, add more of the butter/marinade mixture to keep the pan moist (not soggy) while the chicken sears.
7. Bring the chili mixture to a high simmer for 15 to 20 minutes, & then serve. Garnish with Cheddar cheese & sour cream to taste.