Category Archives: Meat recipes

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Posted by recipes 15 on 2011-08-20 12:30:15

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Posted by recipes 15 on 2011-08-20 12:28:41

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Rock Me, Amadeus.

Rock Me, Amadeus.

Just ‘Cause.

Buffalo Mac ‘n Cheese

1/4 Cup Butter. 2.5 Tbs Flour. Cayenne Pepper Dash. Salt. Pepper. Nutmeg. Paprika. 8 Oz Pasta (I used Cavatappi) Shredded Chicken Meat. Frank’s Hot Sauce. Butter for Mixing w/Hot Sauce. 1/2 Cup Blue Cheese. (If you No Likey, Use Goat. I did.) 2 Cups Sharp Cheddar Cheese.

Boil Water and Cook 8oz Pasta 2 Minutes short of Package Directions. Drain well.

Melt 1/4 cup butter over medium heat. Whisk in flour to make a roux. Cook over medium heat 3-4 minutes. Add Dash of Cayenne, Dash of Paprika, Pepper, and Fresh Grated Nutmeg. Stir 2 minutes more. Whisk in the 3 cups milk (I warm it first) Stir constantly over medium heat until sauce thickens. Add salt to taste. Stir in Blue Cheese (or Goat) till mostly melted. Stir in Cheddar Cheese.
Put cooked pasta in baking dish. Pour Sauce over pasta. **NOTE** It WILL look like too much sauce. No Worries. That’s what makes this recipe so good. It bakes off. Promise. Cover and bake at 350 for 30 minutes.

For Chicken: Melt butter in pan and add Frank’s Hot Sauce. The Ratio depends on how hot you want it. Toss shredded cooked chicken in sauce to coat.

To Serve: Spoon Serving of Macaroni and Cheese into Bowl. Top with Buffalo Seasoned Shredded Chicken and Crumbled Blue (or Goat) Cheese.

Yum.

Posted by Jadydangel on 2009-12-29 01:45:46

Tagged: , Jadydangel , Home Cookin’ , I Made This , Food , Food Porn , Serious Eats , Photograzing , Buffalo Chicken Mac , Macaroni and Cheese , Homemade , Yummy Yummy Yummy I Gots Carbys in My Tummy! , Pasta , Frank’s Hot Sauce , Recipe , Spicy , Hot , Musical Notions , Rock Me, Amadeus , Not Explored

recipes (107)

recipes (107)

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Posted by recipes 15 on 2011-08-20 12:30:57

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Portioning the Rabbit

Portioning the Rabbit

A couple weeks ago my brother-in-law asked me if I’d be interested in some meat rabbits. He had found someone local that raised them and had some that were almost ready.

One of the great things about eating locally is the variety that you can find! I can’t buy meat rabbits at my local grocery store. I didn’t think portioning a rabbit would be much different than chicken. I watched a video on-line. It’s pretty easy. I used the back legs, front legs, both backstraps and the bellies in my stew. The ribs and other parts were used to make rabbit stock, which will be used in a brothy soup later this week.

I remember watching my dad skin rabbits as a kid, we were fascinated by it. My dad is a big hunter so we ate rabbit, squirrel, and a lot of venison.

For more and recipe links: chiotsrun.com/2009/12/08/local-variety/

Posted by Chiot’s Run on 2009-12-08 00:16:31

Tagged: , rabbit , meat rabbit , meat , cooking

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Posted by recipes 15 on 2011-08-20 12:28:07

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recipes (136)

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Turkey Stuffing Recipes and Meat Loaf

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Property and Real estate developments in Turkey

Posted by recipes 15 on 2011-08-20 12:28:10

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