Success!
I made a marinade / sauce / whatever with.
Hot Sauce
Garlic
Black Pepper
Toasted a bun, got fresh lettuce and tomato, put mayo on the bun, and cooked the chicken breast to perfection.
Then I took half a teaspoon of some of the extra sauce and put it on the bread.
Was about 3x better than I was expecting. I think it's because I started flavoring sauces to taste on the side before it even touched my food, where as before I would just throw everything on top of eachother.
awww yea
*rubs belly*
I made a marinade / sauce / whatever with.
Hot Sauce
Garlic
Black Pepper
Toasted a bun, got fresh lettuce and tomato, put mayo on the bun, and cooked the chicken breast to perfection.
Then I took half a teaspoon of some of the extra sauce and put it on the bread.
Was about 3x better than I was expecting. I think it's because I started flavoring sauces to taste on the side before it even touched my food, where as before I would just throw everything on top of eachother.
awww yea
*rubs belly*
Tom Yum is a Thai hot/sour seafood soup.
OffTopic Fly Lice.
2-3 cups rice, cooked and coop out into a bow to cool down for about an hour.
1/2 package of Chinese sausage cut to about 1/8 inch round slices
1/2 cup small dry shrimps.
1 cup fresh shrimps or 1-2 chicken breast (cube chicken breast to size of about 1~1.5 cm)
1 cup corn
1 cup peas
1 cup chopped carrots
1 medium chopped onion
Marinate fresh shrimp/chicken in 2 teaspoon vinegar, olive oil, black pepper, salt, basil, garlic, 2 teaspoon (soy sauce or fish sauce) for a bout 10-15 min, and then cook in high heat till cooked (then move it to a bowl/plate).
At medium/high heat, toasted chopped sausage for about 1min till cook, then add dry shrimp and toasted for an addition 10-20 sec then move it to the chicken/shrimps bowl/plate.
At medium heat stirfry chopped onion for about 1-2 min till slightly translucent, then add chopped carrots and stirs them for an additional 1 min, then add corn & peas and stir for 2 min, then add rice and soy sauce/fish sauce to taste stir till there are no lumps. Serve 8.
Sorry some how I read it as Fried Rice. It is okay to omit any of the thing that you don't like in the above recipe, however the rice & onion are quite important.
OffTopic Stir Fry
Have at least 1 of your favorite veggie chopped to bite size and a meat or shrimps cooked similar to the above recipe till cook, however occasionally add a bit of water at high heat to create steam to accelerate the cooking of the veggies, or use a lid to do it.
Any meat, shrimp or even fish can be use and cut them to slightly larger than bite size (meat shrinks when cooked).
Any veggies, mushrooms can be use, and the more varieties the merrier.
Red/Yellow bell peppers, and carrots can be use to add colour.
Onion to sweeten the stir fry.
You might want to cook the meat/shrimp first then stir them in just befor serving because it will be perfectly cook and isn't dried out due to over cooking.
The harder veggies such as cauliflowers, broccolis, carrots may need to be cook first for about 2 mins just soften them a bit then add the rest of the veggies.
Quick cheat if you are not confidence with your marinate to make the sauce base is to add 2-4 table spoon of Chinese sweet spicy chicken sauce at the end of cooking cycle before serving.
Also look up some recipes on the net to help with the cooking.
eplebnista
Lifer
- Dec 3, 2001
- 24,123
- 36
- 91
Old Fashioned Banana Pudding
1 cup sugar
3 eggs, beaten
1 dash salt
2 tablespoons flour
2 cups milk
1 teaspoon vanilla flavoring
3-4 ripe bananas, sliced
vanilla wafers
1. Mix sugar and eggs together.
2. Add salt, flour, and milk.
3.Bring to a boil over medium-high heat, stirring constantly; cook until thickened.
4. Remove from heat; add vanilla and mix well.
5.In serving bowl, layer the bananas,
wafers and the pudding.
1 cup sugar
3 eggs, beaten
1 dash salt
2 tablespoons flour
2 cups milk
1 teaspoon vanilla flavoring
3-4 ripe bananas, sliced
vanilla wafers
1. Mix sugar and eggs together.
2. Add salt, flour, and milk.
3.Bring to a boil over medium-high heat, stirring constantly; cook until thickened.
4. Remove from heat; add vanilla and mix well.
5.In serving bowl, layer the bananas,
wafers and the pudding.
Molten Chocolate Cakes with sugared raspberries - Its really easier than it sounds and tastes sinful!
* 1 cup unsalted butter or unsalted margarine*
* 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
* 5 large eggs
* 1/2 cup sugar
* Pinch of salt
* 4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
* 8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
*
* Garnish:
* 1 (6 ounce) container raspberries, barely moistened and rolled in about
* 1/2 cup sugar right before serving
DIRECTIONS:
1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
3. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
4. Top each with sugared raspberries and serve immediately.
*Make sure you use unsalted margarine; otherwise, the cakes will be too salty. (You can use salted butter, if you like, but remember to omit the pinch of salt.)
* 1 cup unsalted butter or unsalted margarine*
* 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
* 5 large eggs
* 1/2 cup sugar
* Pinch of salt
* 4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
* 8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
*
* Garnish:
* 1 (6 ounce) container raspberries, barely moistened and rolled in about
* 1/2 cup sugar right before serving
DIRECTIONS:
1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
3. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
4. Top each with sugared raspberries and serve immediately.
*Make sure you use unsalted margarine; otherwise, the cakes will be too salty. (You can use salted butter, if you like, but remember to omit the pinch of salt.)
Once you try this banana pudding, you may never go back to the oldschool way (courtesy Paula Deen). It's really incredible and incredibly bad for you!
:2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
oogabooga
Diamond Member
- Jan 14, 2003
- 7,806
- 3
- 81
I dont have my marinade Recipie with me : but when i asked about -cooking- the ribs : this is one of the responses i got. I think it's worth noting in this thread.
btw: for my marinade, i dont have amounts, but i use
Soy Sauce, Brown sugar, Kiwi, Green Onion, Onion, Garlic, Seaseme Seeds, Seaseme Oil.
Mix the soysauce and brown sugar together to help balance that salty flavor. When it gets to the point where it isn't so salty you cry, add all the other ingredients. Let the sauce sit by itself for sometime (chilled), then pour it over your beef, or place it into freezer bags (or larger if you're leaving your ribs in a rack) with the ribs. Marinate for some time, then cook.
btw: for my marinade, i dont have amounts, but i use
Soy Sauce, Brown sugar, Kiwi, Green Onion, Onion, Garlic, Seaseme Seeds, Seaseme Oil.
Mix the soysauce and brown sugar together to help balance that salty flavor. When it gets to the point where it isn't so salty you cry, add all the other ingredients. Let the sauce sit by itself for sometime (chilled), then pour it over your beef, or place it into freezer bags (or larger if you're leaving your ribs in a rack) with the ribs. Marinate for some time, then cook.
Originally posted by: Ulfwald
Marinades are good, let the meat soak for about 4-6 hours in the marinade. Then cook ribs 1 of 3 ways.
1: Direct heat: Place ribs directly over glowing bed of charcol/ wood and cook until done.
2: Indirect heat: move coals to one side of grill, and slow cook for more tenderness.
3: SMOKING!!
after all is done. ENJOY!
Here's one I've posted before, but made again the other day and it's still awesome!
Portobello burgers (for 2):
3 large portobello caps
Marinade:
1/2 cup balsamic vineger
3 cloves garlic, crushed
1/4 cup olive oil
squirt of sriracha
salt
fresh ground pepper
1 tbsp creole or other whole-grain mustard
dressings:
lettuce
tomato
avocado
red onion
cheddar
mayo
2 brioche hamburger buns
Cut off stems and gills of shrooms, wash well and dry on paper towels
Mix all marinade ingredients in ziplock bag, shake well, add shrooms.
Let sit at room temp for 30 minutes or so.
Slice tomatoes, onions, cheese, avocado, shred lettuce.
Heat pan on medium high, add shrooms (don't get marinade into pan or it will burn)
Cook 3 minutes or so on each side...I honestly didn't pay attention, it's hard to mess up though!
Add some of the marinade to mayo, mix until it's tan in color.
Slice and toast buns.
Use 1 and a half shrooms per sandwich.
Assemble and enjoy!
Portobello burgers (for 2):
3 large portobello caps
Marinade:
1/2 cup balsamic vineger
3 cloves garlic, crushed
1/4 cup olive oil
squirt of sriracha
salt
fresh ground pepper
1 tbsp creole or other whole-grain mustard
dressings:
lettuce
tomato
avocado
red onion
cheddar
mayo
2 brioche hamburger buns
Cut off stems and gills of shrooms, wash well and dry on paper towels
Mix all marinade ingredients in ziplock bag, shake well, add shrooms.
Let sit at room temp for 30 minutes or so.
Slice tomatoes, onions, cheese, avocado, shred lettuce.
Heat pan on medium high, add shrooms (don't get marinade into pan or it will burn)
Cook 3 minutes or so on each side...I honestly didn't pay attention, it's hard to mess up though!
Add some of the marinade to mayo, mix until it's tan in color.
Slice and toast buns.
Use 1 and a half shrooms per sandwich.
Assemble and enjoy!
Just made this last night and it was great
Cilantro Lime Chicken Soup......... Tasty
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon chilli powder
2 skinless boneless chicken breast halves, cut into 3/4-inch pieces
5 cups canned low-salt chicken broth
1 cup fresh or frozen corn kernels
1 cup chopped seeded tomatoes
1/2 bunch fresh cilantro sprigs, tied together with kitchen string.
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
Sour cream
Method
Heat oil in heavy large saucepan over medium-high heat.
Add onion and garlic; sauté until slightly softened, about 3 minutes.
Add chili powder; stir 1 minute. Add chicken; stir 2 minutes.
Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil.
Reduce heat and simmer until chicken is cooked through, about 10 minutes.
Discard cilantro sprigs. (Can be made 1 day ahead, but bring to simmer before continuing.)
Add chopped cilantro and lime juice to soup.
Season with salt and pepper. Garnish with sour cream.
Cilantro Lime Chicken Soup......... Tasty
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon chilli powder
2 skinless boneless chicken breast halves, cut into 3/4-inch pieces
5 cups canned low-salt chicken broth
1 cup fresh or frozen corn kernels
1 cup chopped seeded tomatoes
1/2 bunch fresh cilantro sprigs, tied together with kitchen string.
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
Sour cream
Method
Heat oil in heavy large saucepan over medium-high heat.
Add onion and garlic; sauté until slightly softened, about 3 minutes.
Add chili powder; stir 1 minute. Add chicken; stir 2 minutes.
Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil.
Reduce heat and simmer until chicken is cooked through, about 10 minutes.
Discard cilantro sprigs. (Can be made 1 day ahead, but bring to simmer before continuing.)
Add chopped cilantro and lime juice to soup.
Season with salt and pepper. Garnish with sour cream.
Here's a good side for the portabello burgers, I used to buy it from a store, but I think I've got the recipe down now:
Couscous Salad:
1 box couscous
orange juice
olive oil
1/4 cup pine nuts
1/4 cup chopped golden raisins
1/4 cup chopped dried cherries or cranberries (both are equally good)
2 chopped scallions
3 cloves garlic, minced
1 red or yellow pepper, sliced into thin strips
Salt & fresh cracked black pepper
Prepare couscous as on box, but substitute OJ for 1/2 the water
Add all other ingredients, add olive oil and salt & pepper to taste.
Chill for a couple hours and serve.
Couscous Salad:
1 box couscous
orange juice
olive oil
1/4 cup pine nuts
1/4 cup chopped golden raisins
1/4 cup chopped dried cherries or cranberries (both are equally good)
2 chopped scallions
3 cloves garlic, minced
1 red or yellow pepper, sliced into thin strips
Salt & fresh cracked black pepper
Prepare couscous as on box, but substitute OJ for 1/2 the water
Add all other ingredients, add olive oil and salt & pepper to taste.
Chill for a couple hours and serve.
Wolfsraider
Diamond Member
- Jan 27, 2002
- 8,305
- 0
- 76
Easy fried rice
6 cups steamed rice
1 bunch of green onion chopped and saute'd
4 eggs scrambled well
1 lb of saqe sausage (or any other meat) browned
Soy Sauce
Sesame oil
In a wok or large pan
Add sesame oil to fill botom approx 1/8 to 1/4 inch
add meat, eggs, onions,then stir mixing well
add rice in and mix well.
add soy sauce to taste.
Some prefer less sesame oil than soy sauce others prefer less soy sauce than sesame oil
In top ramen for a change of pace add 1 egg and sesame oil to taste, my kids love it
Mike.
6 cups steamed rice
1 bunch of green onion chopped and saute'd
4 eggs scrambled well
1 lb of saqe sausage (or any other meat) browned
Soy Sauce
Sesame oil
In a wok or large pan
Add sesame oil to fill botom approx 1/8 to 1/4 inch
add meat, eggs, onions,then stir mixing well
add rice in and mix well.
add soy sauce to taste.
Some prefer less sesame oil than soy sauce others prefer less soy sauce than sesame oil
In top ramen for a change of pace add 1 egg and sesame oil to taste, my kids love it
Mike.
Boiled eggs:
Put eggs in water, wait until it boils.
Boil eggs for 6 mins ---> cooked to perfection
Put eggs in water, wait until it boils.
Boil eggs for 6 mins ---> cooked to perfection
I actually want to get one. I can cook pretty much anything, but for some reason I always fck up hard boiled eggs.
Originally posted by: werk
I actually want to get one. I can cook pretty much anything, but for some reason I always fck up hard boiled eggs.
LOL
I knew I could contribute with something useful.
Room temperature eggs:Originally posted by: FrustratedUser
Originally posted by: werk
I actually want to get one. I can cook pretty much anything, but for some reason I always fck up hard boiled eggs.
LOL
I knew I could contribute with something useful.
hard boil eggs
9 min small
11 min medium
13 min large
soft boil eggs pending your liking from 2/3 to 1/2 the time of hard boil.
Add an extra 2-3 min for refrigerated eggs & cool water.
gravy (red sauce) and meatballs are extremely easy to make. just takes time.
tools needed:
crock pot
wooden spoon
gravy:
2 cans of crushed tomatos (redpack if available)
1 cooking onion
1 whole bulb of garlic
italian spices (oregano, bay leaves, basil)
sugar to taste
put crushed tomatoes in crock pot
chop up an onion, and a buncha cloves of garlic add to the crock pot
stir all of this together mix in a little bit of sugar and add italian spices...
boil most of the water out to thicken it up takes like 2 hours
meatballs:
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
(note: sometimes u can find a "Meatloaf pack" which is all three in one)
1 bulb of garlic
1/2 cup bread crumbs
1/4 - 1/2 pound. grated cheese (the more the better) (i prefer locadella, but u can use romano or whatever)
italian spices as mentioned before
1 whole egg
chop up the garlic
put meat into a big bowl
add whole egg
add garlic
add bread crumbs
add grated cheese
mix up with your hands very thoroughly
either use an iced cream scooper, or your hands and create meatballs
broil (its a function on ur stove, go check if u dont believe me) the meatballs on a cookie sheet with tinfoil lining it like 1-2 inches apart (5-7 mins one side, then flip them and another 5-7 mins ) and then put them in the gravy while its cooking for at least 30-45 mins.
pick up a pound of pasta, 1 lb is good for two people , barilla ziti is a good cheap choice, or my choice is celentano? cavatelli (prounounced GA-VA-DEEL) which is extremely delicious or ravioli which will be in the freezer section of ur local supermarket follow directions, mix and serve.
voila ur an italian chef.
tools needed:
crock pot
wooden spoon
gravy:
2 cans of crushed tomatos (redpack if available)
1 cooking onion
1 whole bulb of garlic
italian spices (oregano, bay leaves, basil)
sugar to taste
put crushed tomatoes in crock pot
chop up an onion, and a buncha cloves of garlic add to the crock pot
stir all of this together mix in a little bit of sugar and add italian spices...
boil most of the water out to thicken it up takes like 2 hours
meatballs:
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
(note: sometimes u can find a "Meatloaf pack" which is all three in one)
1 bulb of garlic
1/2 cup bread crumbs
1/4 - 1/2 pound. grated cheese (the more the better
) (i prefer locadella, but u can use romano or whatever)italian spices as mentioned before
1 whole egg
chop up the garlic
put meat into a big bowl
add whole egg
add garlic
add bread crumbs
add grated cheese
mix up with your hands very thoroughly
either use an iced cream scooper, or your hands and create meatballs
broil (its a function on ur stove, go check if u dont believe me) the meatballs on a cookie sheet with tinfoil lining it like 1-2 inches apart (5-7 mins one side, then flip them and another 5-7 mins ) and then put them in the gravy while its cooking for at least 30-45 mins.
pick up a pound of pasta, 1 lb is good for two people , barilla ziti is a good cheap choice, or my choice is celentano? cavatelli (prounounced GA-VA-DEEL) which is extremely delicious or ravioli which will be in the freezer section of ur local supermarket follow directions, mix and serve.
voila ur an italian chef.
The recipe for hakarl:
Take one large shark, gut and discard the innards, the cartilage and the head. Cut flesh into large pieces. Wash in running water to get all slime and blood off. Dig a large hole in coarse gravel, preferably down by the sea and far from the nearest inhabited house - this is to make sure the smell doesn?t bother anybody. Put in the shark pieces, and press them well together. It?s best to do this when the weather is fairly warm (but not hot), as it hastens the curing process. Cover with more gravel and put heavy rocks on top to press down. Leave for 6-7 weeks (in summer) to 2-3 months (in winter). During this time, fluid will drain from the shark flesh, and putrefication will set in.
When the shark is soft and smells like ammonia, remove from the gravel, wash, and hang in a drying shack. This is a shack or shed with plenty of holes to let the wind in, but enough shade to prevent the sun from shining directly on the shark. Let it hang until it is firm and fairly dry: 2-4 months. Warm, windy and dry weather will hasten the process, while cold, damp and still weather will delay it.
Slice off the brown crust, cut the whitish flesh into small pieces and serve, preferably with a shot of ice-cold brennivín.
Source
Take one large shark, gut and discard the innards, the cartilage and the head. Cut flesh into large pieces. Wash in running water to get all slime and blood off. Dig a large hole in coarse gravel, preferably down by the sea and far from the nearest inhabited house - this is to make sure the smell doesn?t bother anybody. Put in the shark pieces, and press them well together. It?s best to do this when the weather is fairly warm (but not hot), as it hastens the curing process. Cover with more gravel and put heavy rocks on top to press down. Leave for 6-7 weeks (in summer) to 2-3 months (in winter). During this time, fluid will drain from the shark flesh, and putrefication will set in.
When the shark is soft and smells like ammonia, remove from the gravel, wash, and hang in a drying shack. This is a shack or shed with plenty of holes to let the wind in, but enough shade to prevent the sun from shining directly on the shark. Let it hang until it is firm and fairly dry: 2-4 months. Warm, windy and dry weather will hasten the process, while cold, damp and still weather will delay it.
Slice off the brown crust, cut the whitish flesh into small pieces and serve, preferably with a shot of ice-cold brennivín.
Source
Pure BS, don't know what book this author read from but not any that I have seen.
I have had fresh shark kabob, roasted, BBQ, grilled, curry, stir fried, and soup, and it has make me sick yet. Shark meat is not my favorite meat, but they aren't bad when done right. Soak shark meat in an acid base (vinegar, wine, lemon juice), or milk over night to kill the smell, and it will be more palatable.
<-- My dad love shark meat and he make me eat it several times per year when I was young.
Ok I got one.
I'm not sure what its called I forget.
Take like 3 eggs and hardboil them.
Slice them cross-sectionally.
Put em in a bowl and add a spoonfull of mayo.
Squirt some mustard on top, a little less than the mayo.
Put literally a half a pinch of salt.
Stir, chill, through on bread and eat.
mmmmmmmmmmmmmmmm
I'm not sure what its called I forget.
Take like 3 eggs and hardboil them.
Slice them cross-sectionally.
Put em in a bowl and add a spoonfull of mayo.
Squirt some mustard on top, a little less than the mayo.
Put literally a half a pinch of salt.
Stir, chill, through on bread and eat.
mmmmmmmmmmmmmmmm
I don't know the if there's any truth to any of this, but I've eaten shark, and it was delicious.
Hey anyone know how to poach eggs?
I mean really.
That viniger method is crap and so is buying an egg poacher.
I've been at it for awhile and still no luck.
I also wanna learn how to make rosotto.
And beef wellington.
I mean really.
That viniger method is crap and so is buying an egg poacher.
I've been at it for awhile and still no luck.
I also wanna learn how to make rosotto.
And beef wellington.
episodic
Lifer
- Feb 7, 2004
- 11,088
- 2
- 81
GREAT Chili
2 packets of any chili seasoning (like lawrys or something)
1 pound of cubed beed (ground beef if you are on a budget)
1 can Rotel
2 - 3 TableSpoons Chili Powder
2 garlic cloves
1 onion (medium)
2 8 oz cans tomato sauce
4 8 oz cans of water (use the tomato sauce cans)
1 Can Diced Tomatoes (I think they are 16 oz)
Brown your beef and garlic and onion together.
Drain oil.
Dump everything else in in no particular order.
Cook for as long as you can (the longer the better). . .
If you like beans add 1 16 oz can of chili beans and then about half that can of water
2 packets of any chili seasoning (like lawrys or something)
1 pound of cubed beed (ground beef if you are on a budget)
1 can Rotel
2 - 3 TableSpoons Chili Powder
2 garlic cloves
1 onion (medium)
2 8 oz cans tomato sauce
4 8 oz cans of water (use the tomato sauce cans)
1 Can Diced Tomatoes (I think they are 16 oz)
Brown your beef and garlic and onion together.
Drain oil.
Dump everything else in in no particular order.
Cook for as long as you can (the longer the better). . .
If you like beans add 1 16 oz can of chili beans and then about half that can of water
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