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Steak. Beef, venison, or pork; and always on the grill. Have it with a baked potato some fresh corn on the cob and a glass of farm fresh milk from the dairy farm down the road and nothing served in the finest resturants can come close as far as I am concerned.
For breakfast nothing beats home made venison sausage, farm fresh eggs, and toast from a loaf of home made bread topped with some of the good old homemade rasberry jam that my grandma makes.
Matt, being single and all, and a “good” friend I feel it is appropriate to help you in as many ways possible.......... to hone your culinary skills.
With that thought in mind, is there enough time to get my order in for a Monday dinner,........lets do the pork......for two……………and I will tell the world how good you are.
Originally posted by hang10 What exactly is porridge? I never knew, I used to think it was oatmeal but then, you get the peas porridge hot.......thing going and I just don't know. Please clue me.
Porridge is hot oatmeal. I don't put peas in mine. I use brown sugar with milk.
I make a mean Chicken Enchilada Pasta. I'll even share the recipe:
1 block of Velveeta
2 cans Ro-Tel Mexican Fiesta Tomatoes, with Cilantro and Lime Juice
4 boneless, skinless chicken breast halves
1 pound of pasta (your choice)
Sour Cream
Picante Sauce
Melt the Velveeta in a medium saucepan. Add Ro-Tel, simmer till smooth. Prepare pasta. Grill chicken breasts, preferably on BBQ grill.
Serve sauce over pasta, top with cubed chicken, sour cream and picante.