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View Poll Results: Please vote on having a recipes of Foo thread

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  • YES, we should have a recipes of Foo thread

    7 77.78%
  • NO, we should not have a recipes of Foo thread

    2 22.22%
Results 1 to 5 of 5
  1. #1
    BF Risk Manager
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    Should we start a recipes of Foo thread?

    In another thread, I have been kicking around the idea of starting a recipe collection in a single Foo thread. I have gotten some great recipes from various Foo threads, and it would be great to be able to find them easier in a dedicated thread.

    So what say you, the life forms of Foo? Would a recipe thread be a good idea? Please vote yes or no.
    Regards, MillCreek
    Snohomish County, Washington USA

  2. #2
    Rawwrrrrrrrrr! wolfpack's Avatar
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    yes!!!
    wolfpackcycles
    skiffrun: Enjoy the ride. Ride for the enjoyment.

  3. #3
    Banned. ModoVincere's Avatar
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    5.0 cubes Ice
    1.0 Top off Jack Daniels

    Directions: Fill glass half full with ice and pour Jack Daniles

  4. #4
    Domestic Domestique UnsafeAlpine's Avatar
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    yes

  5. #5
    WTF is that smell? crackerjab's Avatar
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    Quote Originally Posted by ModoVincere View Post
    5.0 cubes Ice
    1.0 Top off Jack Daniels

    Directions: Fill glass half full with ice and pour Jack Daniles
    I like the way you think. Totally.


    1 Leg of lamb cut into 1/2 Thick medallions
    4 medium size carrots
    4 Russette potatoes
    24oz beef broth
    3/4 white onion
    1 package Lipton onion soup
    Panka bread crumbs
    Asparagus
    Season to taste preference with Tony Chachere's seasoning (I'm a HUGE fan of this stuff)
    Arsorbio rice and chicken broth for rissoto

    Put everything accept the rissoto stuff and asparagus in the a crock pot.
    Cook for at least 3.5 hours on medium temp.

    Roughly 1.5 cups chicken broth to every half a cup of rice. Simmer on low covered until rice is tender.

    Bake or steam the asparagus.


    Remove meat from crockpot and cover in the panka bread crumbs.
    Using a skillet (preferably cast iron) on medium high, sear both sides of the breaded meat until golden brown.

    Serve the rissoto on the bottom with the asparagus in the middle. Cover entire dish with the the gravy, potatoes, and carrots.

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