Hawg Slop Recipes

[Squirrel]

Post your favorite recipes here. Thank You.

[Squirrel]

Mexican Dish

1 pound of ground beef
1 box of macaroni & cheese
1 small onion--diced
1 half of bell pepper--diced
1 small garlic clove crushed or dash of garlic powder
1 can of diced tomatoes
1 package of taco seasoning
1.5 cups of water
Optional ingredient: 1 can of corn

In a pot brown meat, then saute onion, bell pepper, and garlic.
Then add taco seasoning, and mix well.
Once done add tomatoes,water, and macaroni from box.
Cook until macaroni it's done. Then add cheese package from macaroni box. Serve over Tortilla chips or broken taco shells.

Optional toppings include salsa, sour cream, shredded cheese, hot sauce, jalepenos, etc..

This dish may look weird, but it tastes really good. Not to mention it hits the bottom of your stomach like a rock.

[playful25b]

That does sound good Squirrel

[ellymay]

Now that summer is here, I make these beans with ribs, burgers or grilled chicken. They go great with any barbeque.

Old Settler's Beans

Brown 1/2 lb bacon chopped
1 med onion
1/2 lb hamburger meat
1/4 lb smoked sausage (sliced and halved)
Drain most or all of the liquid


Mix in a bowl: 1/3 c brown sugar
1/3 c granulated sugar
1/4 cup ketchup
1 tsp liquid smoke
1 Tlb spoon of yellow mustard
1/2 tsp each pepper and salt

Add the following to a large baking dish

2 - 1lb cans of pork and beans
1 - 1lb can of kidney beans
1 - 1lb can of butter beans
1 - 1lb can of Navy beans
1 - 1lb can of ranch style beans
or any combination of beans

Mix all ingredients together in the baking dish and bake for 1hr at 350

This makes a lot! I only make it when we are having a big cook out!

[ellymay]

One more lol. My girl friend got this recipe from Steak and Ale

Bourbon Steak

Mix brown sugar and bourbon into a thick bbq sauce consistency . Poke steaks with a fork then place them into zip lock baggy with the brown sugar and bourbon mixture for at least 1 hour before grilling.

We use ribeye steaks and they just melt in your mouth.

[nascardriver]

Elly, tried you recipeeee for the whiskey and ale stekies......I mused of missssseeddd somthin because ifergoted to cook them darn stekies but I drunkt up all the damn whiskieeeeee, I putted the brownie sugars ina zipped locked thinghy and baked the brownie sugar and baggie at about 500 degrees for 3 hours.....Vickies pisseded, the dogs ran away from the stinch and I have one hell of a hang over....where diddle do did I go wrong O.....

[Talisman]

I’ve cooked this a couple of times with good results. I would recommend marinating the chicken in the buttermilk mixture at least 24 hours. Personally I really like spicy food, so I tend to get a little more generous with the Cayenne pepper, and garlic salt. It took me a while playing with the rest of the spices to get a combination that I liked, so I would encourage that if you try this one to definitely feel free to take some creative liberties. I would also suggest using “fresh” herbs, you’ll taste the difference trust me. :smile:

Buttermilk Fried Chicken

1 (3 pound) fryer cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.

1/2 teaspoon paprika
teaspoon cayenne pepper
1 1/2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
pepper

2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil
1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper.
2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking).

3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.