WhattaGator's special recipes and Crock Pot Recipes

Discussion in 'G8orbill's GatorTail Pub' started by g8orbill, Jan 23, 2016.

  1. fastsix
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    fastsix Premium Member

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    That sucks, esp. the shell fish. The only food I've ever had an allergic reaction to was strawberries, but that was a lot of strawberries (u-pick farm) eaten at once way back when I was a little kid. I eat them now and seemingly don't have any problems with them.

    I am finding as I get older I more easily get nauseous from eating too much. I can no longer eat a ton of pizza, or any other unhealthy food, and not pay a price for it - heartburn too. It kind of sucks because sometimes you just want to eat a ton of pizza even if it's not good for you.
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  2. WhattaGator
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    Fastsix..... Have you ever thought of a son of combination of a waffle batter and a funnel cake batter, cooked on a waffle iron?

    I might have to play with that after I get out of the hospital.
  3. fastsix
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    I've never made a funnel cake, so never thought of it. I'll give the web a search and see if the idea is out there.

    There's a local grocery store here that used to sell these Belgian waffles, they were packaged, so not freshly made. They remained "crispy" even if if they were a day old - maybe longer. They had some type of sugar coating on the outside, which was probably the trick to it. Meanwhile, the waffles I make go soggy about 10 minutes after they're done cooking. I've read that letting them sit in a 200° oven actually improves on that, and they do crisp up nice in a toaster, but for some reason I have these memories of waffles as a kid that stayed crisp. Might just be that they never stayed around long enough to go soggy though, as that was a long time ago. Can't get that recipe as it's lost to time.
  4. WhattaGator
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    Like I said... it will take some tweaking, as well as as scratch recipes... flour, baking powder, baking soda, etc..

    NO PRESERVATIVES.

    Maybe some almond paste, etc
  5. fastsix
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    fastsix Premium Member

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    Funnel cake waffles are a thing, but the recipes I found either just sound like waffles, or in the case of a couple videos didn't look all that great. There's also more than a few recipes for "sugar coated" waffles. Everybody swears their recipe is the best, but then that seems to be the case with every waffle recipe.
  6. Juggernautz
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    Juggernautz Old timer VIP Member

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    I need a good recipe for pork chops in a crock pot, thanks!
  7. g8orbill
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    g8orbill Gator Tail Pub Moderator VIP Member

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    Juggs

    I used this one and it was pretty good- I did sub cream of onion for the cream of chicken soup as that is what I had in my pantry and I also added 3 cloves fresh crushed garlic- it is pretty basic and easy

    http://www.food.com/recipe/crock-pot-ranch-pork-chops-517313

    I am sure whatta has a gourmet one
    Last edited: Aug 19, 2017
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  8. WhattaGator
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    Fast....

    When I get out of the hospital I'll work on it
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  9. g8orbill
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    g8orbill Gator Tail Pub Moderator VIP Member

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    Praying for you whatta
  10. WhattaGator
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    You can try this one.....

    Ingredients;

    4 Center Cut Bone-in Pork Chops
    4 Cloves Garlic, minced
    1 Lg. Sweet Onion, cut roughly
    3 Carrots, peeled and cut into 1/2 inch pieces
    8 - 12 baby red potatoes
    1 Tbsp Fresh Thyme
    3 Tbsp Fresh Parsley, chopped
    1 Cup Chicken Stock
    3/4 Cup Water
    1 8oz. Can Diced Tomatoes
    1 Tsp Salt
    3/4 Tsp Freshly ground black pepper

    Instructions;

    You can simply put all the ingredients into the crockpot, and cook on high for 4 hours, or on low for 7 to 8 hours.

    Ideally, you can brown the pork chops and quickly saute the garlic.
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  11. shelbygt350
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    shelbygt350 GC Legend

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    Here's one some may find disgusting, but it is really good.

    Ox Tails. In crock pot w/ some red wine. Then when done, take out and drain off the grease, let them sit. Then add to your marinara sauce and simmer (no bubbles) for a couple of hours. Then taste what was your home made marinara sauce.
  12. fastsix
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  13. WhattaGator
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    I'm using my electric pressure cooker to make some pulled pork for our little local pub Saturday...


    I'm using a nice 6 lb. Boneless Boston Butt.

    Use....

    1 small sweet onion, chopped
    1 Cup Sweet Baby Ray's Hawaiian BBQ Sauce
    1/2 Cup Apple Cider
    My own Cajun Style Dry Rub ( Garlic powder, Onion powder, Cayenne pepper, Paprika, and a few other "Choice" ingredients)

    Directions...
    Saute Onion in a Tbsp. of Vegetable oil until "Sweated"... set aside onions.

    In remaining oil, Brown Pork on all sides.

    Put onions, BBQ Sauce and Apple Cider in cooker.

    Apply Dry Rub to Pork Butt, then place in cooker.

    For Electric Pressure Cooker, cook on "Meat" setting, or on high for 1 1/2 hours

    For Crock pot, Set on High for 10-12 hours

    Remove, and use either two forks, or HEAVY Kitchen Only Rubber Gloves, and get to pullin'

    Add Extra BBQ Sauce or hot sauce.

    I like to use King's Hawaiian rolls or bread and a good Cole Slaw to go with this recipe!
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  14. WhattaGator
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    Brought the Pork butt to the pub today...

    Had at least 30 people asking me how I made it...

    Most of them kept arguing that I HAD to have smoked it, yet, it was done in my electric pressure cooker, using absolutely NO liquid smoke!

    I DESPISE that crap!
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  15. WhattaGator
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    Making some Char Shu Chinese Baby Back Ribs now...

    If it works, I'll post the recipe
  16. WhattaGator
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    0k... The Char Shu Chinese Baby Back Ribs came out Great!

    Ingredients...

    1 Lg. Clove Fresh Garlic, Minced
    2 1/2 to 3 lbs. Pork Back Ribs, cut into separate ribs
    2 Tbsp Light Olive Oil
    3 Tbsp Ketchup
    3 Tbsp Hoisin Sauce
    2 Tbsp Honey
    1/2 Cup Chicken Stock or Broth
    1/3 Cup Low Sodium Soy Sauce
    3 Tbsp Sake
    2 Tbsp Grated Ginger
    Pinch of Allspice
    1 Tsp White Pepper


    Directions:

    Set electric pressure cooker to High/Sear, add Olive oil and brown ribs, set ribs aside, then add minced garlic for 30 seconds.

    Add all remaining ingredients, and stir.

    Add ribs, cover, and set cooker to "Meat" setting.

    Once finished cooking, release pressure, set ribs aside and cover with foil.

    Skim any fat from liquid in cooker, then add some to the ribs.

    Pretty good stuff!
  17. g8orbill
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    g8orbill Gator Tail Pub Moderator VIP Member

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    Damn whatta that looks goooood
  18. WhattaGator
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    It Was, Bill.

    I'll be making that fairly regularly!

    I bought an 8 piece fried chicken from Publix several days ago. (I'm a dark meat fan, but mixed will do)

    After I eat maybe two. Thighs, I refrigerate the rest, then peel the breading and skin from the remaining chicken, then pull the meat from the bones, COARSELY chop it, then add a couple finely chopped celery stalks, and about 1/2 of a small sweet onion, a few Tbsp of Mayo, a little black pepper, a dash of granulated garlic, a good couple of sprinkles of Old Bay, and a good dash of cayenne pepper.

    Makes a Damn good Chicken Salad, especially on a fresh onion roll!
  19. g8orbill
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    g8orbill Gator Tail Pub Moderator VIP Member

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    very similar to what my wife makes except she uses a rotisserie chicken
  20. WhattaGator
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    Yes, indeed!

    They each have their own unique characteristics.

    I find that Publix's fried chicken pieces are much bigger than the rotisserie, which treats me with more chicken salad :)
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