If you have tried these recipes, give me some feedback! I wanna know how you did.

okay It's been a long time I shouldn't have left you without a recipe to cook to... Tonights dish takes a little more time to prepare... It's a sweet beef dish with no salt needed in cooking or for your plate! Skwerl Meat (no there's no squirrel in it) 1to2lb. Chuck roast cut into fork-size slivers (close to frozen is easiest to cut) 2 tablespoons Italian seasoning 1 tablespoon paprika 2 tablespoons chili powder 1 garlic or teaspoon g.powder/pepper 1/2 onion or onion powder (same as garlic) three fingers worth crushed red pepper 2 dashes hot sauce 1 tablespoon meat tenderizer or you can beat your meat (no pun intended) 1/8-1/4 cup molasses (magic ingredient) 1 tablespoon sugar (sugar isn't for flavor so don't overdo it) 1/2 cup water (use more to suit) 1 bay leaf 1 teaspoon basil stir-fry veggies rice If you don't know how to make rice, GOOGLE IT! After you cut the chuck roast, put the rest of the ingredients all into a bowl and mix it with your hands. Do not mix in veggies. Mix spices and meat until the molasses changes the meats texture. You'll know it when you see it. When it looks like teriaki, you can let it sit in the fridge or cook it now. Add more water if the meat absorbed it all and cook with 2 tablespoons olive oil. Cook rice at the same time you put on the meat. When finished, put cooked meat in a bowl and cook veggies in the same pan (so you can transfer some of the flavor to the veggies). By the time you're done with the veggies, the rice should be 5 minutes from done. This is a twist to the hearty beef dishes most of you are used to. Even the kids will eat it up!

I'm back! I got more recipes with a new special ingredient! Okay, it's not new but it's special. I'll have some recipes up before dinner tonight. Promise.

It's been a long time since the last recipe. I totally forgot I did this forum. Anyway, here's a little trick I use to spice up spaghetti: boil the noodles in hot sauce. What you do is buy some good hot sauce (hotter is better, yet hotter costs more) pour 1/4 to 1/2 a bottle (depending on how hot you like it) into the water before throwing the noodles in. I'm talking about the little hot sauce bottles you can wrap your forefinger and thumb around folks. Don't use the big church's chicken size bottles. The hot sauce will form small chunks and start to cling to the noodles. Once the water boils, the hot sauce would separate and turn the water red. The part that gets me every time is when people try it and say,"There's something in this spaghetti, I just can't put my finger on it." They will eat extra bowls of it just to try to figure it out.

I hope you guys enjoyed the recipe for hennessay beef. This is a quick fixer. You can even make it as a snack when you don't have tuna or PB&J. Lemon chicken: Ingredients: 1 Lime/lemon cut in half (keep both halves) A bag of boneless chicken pieces your favorite green spices (get creative, nothing bad will happen) lemon pepper seasoning hot sauce for the tartness (optional) 1 cup of rice (per serving) 2 cups water I hope you know how to cook rice. If not, GOOGLE IT! Everything should be done by the time the rice is ready. Cut lime in half and squeeze one half into a tupperware bowl. You'll need the lid in a minute. Add spices, seasoning, hot sauce and 1/2 cup water. Put the lid on and shake. At this point, you can let the chicken soak in it (and set up the rice if you didn't do that yet), or cook the chicken now. COOKING THE CHICKEN: (using a small pan) Pan fry with a little oil. Add the chicken and sauce mix, enough to fill the bottom of the pan. Do not cover! Chicken will taste like turkey if you do that.(It will cook faster though) Keep the pan from drying by adding more sauce mix. If you're using alot of chicken, then you'll need to make more sauce. When all the chicken is cooked, take the rest of your water (and the other half of lime) and try to thin out the sauce to pour over the rice. Squeeze the lime into the sauce and serve over rice. NOTES: This recipe is adjustable. People always want some when they smell it. One lemon/lime can do up to three people. Squeeze the llime with your hand. You only want the pulp juice. Rind juice bitters the whole meal making it inedible so be careful.

I know what I want for dinner tonight. Ty Scotty.

NO ONE AND I MEAN NO ONE uses my kitchen or grill.
I am the cook in my household. Take back nothing, i've never given it up.

my favorite chicken reciepie.

1 whole chicken
3 cloves garlic
1/2 yellow onion
1/2 cup of whipped EVOO or Butter.

seperate skin from meat of chick stuff the space between the skin and meat with the garlic and onion and butter. Toothpick skin back in place.

stuff chicken

cook serve.

Who said you HAVE to be man to read this? It's here because men need to take back the grill. We need to earn our spatula privilages back.

By the way, add a teaspoon of sugar to that marinade to give the meat that glazed look.

I usually put (all) the ingredients in a tupperware bowl so I can mix it the easy way.

I want to start with my favorite: Hennessay Beef. This takes a little work. First you need a chuck roast. (yes a whole fricken chuck roast) Cut it in slices (slivers), remove fat and tendons. It's best to use a sharp knife and a frozen chuck roast. Easier to cut. Marinade: 1 Cup hennessay half bottle A1 1/2 cup (hot) water 3 tablespoons steak seasoning (Just dump some in for a good second) Hot sauce (optional) As much as you want. Hot sauce adds tang, the heat flavor gets lost though. The chuck roast strips should be semi-frozen by the time you're ready to dip in the marinade. Keep it in the marinade for minimum 1 hour in the fridge. When you cook it, pour a bit of the sauce in wth the meat. Be sure to cook 90% of the juices out of the pan before adding more meat. The leftover juices dried on he pan comes off when you add water after cooking the meat. Ths is what you can use over the rice.

Fellas, gettin a little tired of boullion cubes and "creative" hamburger helper meals? Let's talk about (cuz we don't share) a few cooking secrets we can impress the ladies with.