Monday, December 29, 2008
· 1 pound pinto beans (approximately 6 cups cooked)
· 2 quarts of tap water
· 1 pound pork sausage
· 1 large onion, chopped
· 4 stalks of celery chopped
· 2 teaspoons minced fresh garlic
· 2 teaspoons salt
· Good shot of Tabasco Sauce
· Hot Cooked Brown Rice (double the recipe for the rice)
Soak the beans overnight in the tap water, or you can use the quick soak method. Bring them to a boil in the tap water, and then let them sit, covered, on the back of the stove for an hour or two.
After you have done the initial bean preparations let them boil for about an hour or until they are getting tender. While they cook you can prepare the vegetables and the meat. The onion, celery and garlic will need chopping.
Fry the sausage in a large skillet. Crumble it up with a fork as it cooks. Set the sausage aside until the beans have cooked at least an hour.
After the beans have softened up and are getting close to tender, it is time to add the rest of the ingredients. If your sausage is spicy, you may not want to add the Hot Sauce, so taste it before adding any willy-nilly. If your sausage is not spicy then a small shot of Hot Sauce will marry nicely with the rest of the dish. Simmer the beans, sausage and vegetables for about a half an hour longer, or until the beans are all the way tender. I put the brown rice on to cook right before I add the vegetables and sausage to the beans. This gets them both done at about the same time.
Serve this by scooping up a big glob of rice into a cereal bowl. Next ladle a goodly amount of the bean mixture on top of the rice. Eat with black pepper, and a little vinegar on the side, for tangy-ness. I like biscuits and all-fruit jelly with this dish. I make the biscuits right after the vegetables and sausage go into the pot. Enjoy --10-4 Willy
Saturday, December 27, 2008
Not sure of all of the names but one is a snowball cookie along with another Brickle. She did these along with the usual things.
Willy will be sharing some of these recipes and others.
Wednesday, December 24, 2008
Thursday, December 11, 2008
1 Pkg White Almond Bark
2 Cups Rice Crispies
2 Cups Peanut Butter Captain Crunch
2 Cups Pecans - slightly toasted in oven
Melt Almond bark in Microwave in large bowl. Stir in Rice Crispies, Captain Crunch and Pecans. Line Jelly Roll pan with wax paper and spread thin layer of mixture in pan. Let set until hardened. Break up into pieces.
Note: Makes great Christmas candy by using the Christmas Rice Crispies which are red and white.
Tuesday, December 9, 2008
Cooking With Willy is not only about the food side of cooking. Sometimes Willy needs to expound on his more cultural side. Today, Willy wants to talk about decorating for that big Christmas party that might be held down at Juanita's Diner.
Yes, decorating for this is important and if left up to Willy it would include lots of flowers. Yes, Willy would also have as a part of his decorating something for all of the guests. Willy would have a Christmas gift basket for each person that attends the party.
Yes, the people that come to Willy's party would be amazed. They would come and see that the Diner was adorned with flower and they would all be amazed that Willy's Christmas celebration used so many great flowers and centerpieces from 1-800 Flowers.
Why you ask would Willy use Christmas flowers and centerpieces from 1-800 Flowers. Well if you go look at their selections you will find that they have some wonderful selections, with reasonable prices and that this would give you as it did Willy the ability to show off a great Christmas Celebration to all of your friends.
Christmas and flowers of Christmas. This is the way Willy would decorate for that great party.
The flowers and Willy's cooking. What more could you want.
Sunday, December 7, 2008
This is real easy and good to eat. Try it.
Beef Pepper Steak Marinade time: 30 minutes to 2 hours Total recipe time: 30 to 35 minutes Makes: 4 servings
1. 1 pound beef top round or top sirloin steak, cut 3/4 inch thick or flank steak
2. 1/2 cup prepared Italian dressing
3. Salt and pepper
4. 2 large bell peppers, any color, cut into 1/8 inch strips
5. 1 onion, cut into 1/8 inch wedges
1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and 1/3 cup Italian dressing in food-safe plastic bag; turn beef to coat. Reserve remaining dressing for vegetables. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
2. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season beef with salt and pepper; keep warm. Wipe skillet with paper towel.
3. Heat remaining Italian dressing in same skillet until hot. Add peppers and onion. Stir-fry 5 to 6 minutes or until vegetables are crisp-tender.
4. Return beef and juices to skillet. Cook and stir 1 to 2 minutes or until heated through.
Friday, November 28, 2008
Here are some of the best.
1-1/2 cup warm water
2 pkg dry yeast
4 cups flour
1/4 cup Sugar
1-1/2 tsp salt
1/3 cup shortening
Pour warm water in hot a mixing bowl and add yeast. Stir until dissolved. Add half the flour, all the sugar, salt, shortening & egg. Start mixer on medium speed and beat until smooth - about 2 minutes. Add rest of flour and stir in by hand and beat 2 minutes. Cover with damp towel and let rise about 30 minutes. Grease muffin tins - use Pam. Stir down batter in 20 to 25 strokes. Spoon into pans filling hafl full. Let rise in warm place until batter reaches top of pan. About 20 to 30 minutes. Bake at 375 degrees for 10 - 15 minutes.
Yield: 24 rolls
Thursday, November 27, 2008
Monday, November 24, 2008
So from now on - recipes on top will be the last entered.
10-4 cooking Willy
Well, she cooked it and Willy ate it and it was good ---- try it out!
1 prepared pie crust
2 c. eggnog
2 tbsp. brandy or rum
1 tsp. vanilla
1/3 c. sugar
1/8 tsp. salt
1/8 to 1/4 tsp. nutmeg, freshly ground preferred
1 c. whipping cream
3 tbsp. powdered sugar
1 to 2 tsp. brandy or rum or substitute extract, 2 drops
Heat oven to 450 degrees. Prepare pie crust according to directions. Do not prick crust. Partially bake crust at 450 degrees for 5 minutes. If crust puffs, gently press back to bottom and sides of pan. Reduce to 350 degrees.
In large bowl, beat eggnog, 3 eggs, brandy and vanilla. Add sugar, salt and nutmeg, mix well. Pour into partially baked pie crust. Cover with foil and bake at 350 degrees for 25 minutes. Remove foil and continue baking for 30 to 40 minutes or until knife inserted in center comes out clean.
In small bowl, beat whipping cream until soft peaks form. Add powdered sugar and brandy, beat until stiff peaks form. Garnish pie with whipped cream and sprinkle with nutmeg. Refrigerate any remaining pie. 6 to 8 servings.
What does this mean. Well it means that Willy needs the right clothes, the right shoes and even the right eye ware during all of those elite holiday parties that he will be throwing or will be attending.
Where better to get those great Holiday frames for your glasses than to go to Zenni Optical.
You talk about Willy looking good at those parties or even Mrs Willy. We would both look good in some good looking frames. Yes, Mrs Willy might even look like that Sarah Palin Lady with some new fancy frames.
Man there are a lot for Willy to choose from over there. Lets see which pair would look best on Willy...I see them now. Willy wants something they used to call the Buddy Holly Look. Yes, take a look at these glasses. Willy might even pick up a microphone and sing a little Christmas Karaoke if he looks like this.
Or better yet, lets put Mrs Willy in a great looking pair of glasses. She might like a cat eye looking pair. Check this out!
Mrs Willy would be sly in that pair.
Well, as you can see you might want to get on over to that web site and find the pair of glasses that will put you in style. Holiday frames like those available could make anyone feel great and look great.
Go check it out - good styles, good selection and good prices.
Now lets see what's cooking with our new glasses on!
Monday, November 17, 2008
Willy's house is thinking about holiday meals and Willy always puts in the request for good corn Casserole. The lovely Mrs Willy does a great job as well as Daughter Willy on this one. - Try it out. It is sometimes even better a day or two later and heated up under the broiler. A little crustiness on this is really good.
1 - 17 oz can Cream-style corn
1 - 17 oz can whole kernel corn - drained
1/2 cup of water
2 eggs - beaten
1 small box Jiffy cornmeal muffin mix
1/2 tsp sage
1/2 tsp salt
1 stick margarine - melted
1 - 8oz carton French Onion Dip
Mix all ingredients except muffin mix; Stir until well blended. Add muffin mix; blend well. Turn into a large,
lightly greased casserole dish and bake at 350 degrees for 50 minutes or until lightly browned.
Tuesday, November 11, 2008
Simple but really good - better tomorrow than it is today.
1 lb of ground round.
1 large onion
1 6oz package of small sweet carrots
1/2 of package 12 ozof frozen corn
1 cup of beef bouillon
3 sticks of celery finely chopped
a little ketchup - about 1/2 cup
1 medium 6oz can of stewed tomatoes
a small 6 oz can of tomato suace.
Salt and pepper to taste.
Brown meat and onion - add the rest and let it simmer for an hour or so. Eat - put in fridge and it is better tomorrow.
Thursday, October 30, 2008
Saturday, October 4, 2008
Willy and the wife had some kin folks over last weekend and the wife made one of Willy's favorite casseroles. It is amazing how simple food can be so good.
can whole kernel corn, drained
1 can creamed corn
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted (or 1/2 c. oil)
1 c. sour cream
1/4 - 1/2 tsp. garlic powder (opt.)
Shredded cheese (opt.)
Tuesday, September 30, 2008
WILLY HAS BEEN SPANKED BY THE STOCK MARKET, THE GOVERNMENT, GOOGLE AND PAYPERPOST - ALL IN THE SAME DAY!
The stock market and the government took about half of my 401K - Google killed my page rank on three blogs - Payperpost decided that one of my blogs no longer qualified - even though it is very similar to the others that they kept - just different subjects.
- Willy manages four blogs:
- Hillbilly Willy - Fun Food and Politics - which on Sunday had a Google Rank of 3 and a PPP Rank of about 545. On Monday it fell to Google rank of 2 and PPP rank of 656 - All the while Willy was averaging at least 150 - 200 entrecard drops a day trying to build it up. Site has averaged 172 hits per day for past week with 201 on Monday - CRASH DAY!
- Cooking With Willy - which on Sunday had a google rank of 3 and very high PPP rank now is a google rank of 2.
- Life in America - Which on Sunday had a google rank of 2 and now has a google rank of 0 - it averages about the same hits and links as the blog above.
- Arkansas a Great Place to Live - on Sunday had a Google rank of 2 and now has a google rank of 3 with about the same hits and links as the two above.
10 - 4 Willy - I guess -
Monday, September 29, 2008
OK. So Willy is having trouble reading these days and seeing the great recipes that he supplies for you folks. Well, what should come in the email but an opportunity for pinhole glasses to be sent to Willy to try out!
Big deal you say. What does pinhole eyeglasses have to do with seeing better. Well, they claim to help you strengthen your eyes and give you better vision without corrective lenses.
This is something the Willy thinks could be very good. Well, these pinhole glasses arrived the other day and they look a little funky. Well, Willy first told his beautiful bride that they were her birthday present since they arrived in the mail on her birthday.
She did not think that was very funny. Well, after the fun was over Willy has begun to try them out a little.
Well, the jury is still out because it has only been a few days, but Willy does believe that they may be strengthening his eyes.
Willy may even try to wear them out where he will look cool.
Maybe you should try them out!
Sunday, September 28, 2008
1 chicken, cut up
1 cup all-purpose flour
1 cup cornmeal
1 can beer
Cut up chicken and dip in beer.
Put flour and cornmeal into a brown paper bag, adding seasonings to taste. Put chicken pieces in bag one at a time and shake. Fry in lard in a hot cast iron skillet.
Sunday, September 21, 2008
Almost every restaurant along the east coast had "New England's Best Clam Chowder"
Willy tried at least two bowls and found it to be very good. But Willy believes that neither of them were probably New England's best.
So Willy thinks he will try a little Clam Chowder at home: It will probably be declared the best Clam Chowder in Arkansas on that day.
Here is a great recipe from the Cliff House in Maine
* 1 slice hickory-smoked bacon, minced
* 1/2 teaspoon butter
* 1 cup onion, minced
* 1 medium garlic clove, minced
* 1 teaspoon The Cliff House Spice Blend (see below)
* 1 tablespoon all-purpose flour
* 1 can clams (6-1/2 ounces)
* 1 cup bottled clam juice
* 1-1/2 cups Half and Half
* 1/4 teaspoon white pepper
* 2 medium potatoes, boiled, peeled and diced
To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.
In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.
Saturday, August 30, 2008
Tuesday, August 5, 2008
Willy thinks this would be a great hamburger - might be a little sissy - using the Kaiser roll - Might just want to use a big old traditional bun.
For a spicy variation - add jalapeno's either grilled or sauteed. I call that a Felix Burger -
1/2 cup Barbecue Sauce, (your favorite) divided
1 lb. ground beef
4 cheese Singles
4 kaiser rolls, split, toasted
4 lettuce leaves
4 thin tomato slices
4 slices lean Bacon, crisply cooked, broken in half
To Grill: To grill meat patties, heat grill to medium. Remove 1/4 of the barbecue sauce for later use. Grill patties 7 to 9 min. on each side or until cooked through (160ºF), turning and brushing occasionally with remaining barbecue sauce for the last few minutes. Top with Singles; grill 1 min. or until Singles begin to melt. Continue as directed.
If you are in a hurry and want to use broiler - follow this:
HEAT broiler. Reserve 1/4 cup barbecue sauce. Shape meat into 4 patties.
BROIL, 4 to 6 inches from heat, 7 to 9 min. on each side or until cooked through (160°F), brushing occasionally with remaining barbecue sauce. Top with Singles. Broil 1 min. or until Singles begin to melt.
COVER bottom halves of rolls with lettuce and tomatoes; top with burgers, reserved sauce, bacon and tops of rolls.
Thursday, July 31, 2008
Yes, without some help if you don't use something and eat the food that you would cook from this blog you would be huge.
Well enough about that. What about the Best Diet Pill diet pill for you and your system. Well this site that we are talking about here can help you with that question.
It will answer many question such as:
Can a Diet Pill Be Too Strong?
Why should I choose this pill over that one.
What is the benefits of one pill over another.
Yes, many things can be answered on this website. It goes through each of the top ten diet pills. It gives you information about each of the pills. What each pill does and what is in it and how that pill can be bought at the lowest prices available according to them.
Yes, there is abundant information on PricesExposed.net that could give you all of the information that you would ever need about the diet pills and what this would cost you if you decided to order certain pills.
So as Willy said in the beginning if you are inclined to eat too much - you need to know that that is bad for your health. But if you need aid in taking off wait then that site is a place to check out to see how that they can help you.
Willy has been eating good and needs to go on a diet himself. Maybe willy will try to find out about Best Diet Pill for him and his needs.
Try it out!
Wednesday, July 23, 2008
Friday, July 4, 2008
Nothing like a good holiday such as 4th of July to get together with family and have some good BBQ.
Willy is visiting daughter and son in law to have some mouth watering ribs and all of the trimmings.
Look forward to the eats, fun and family.
Hope everyone realizes that Cooking it up with the family is a great way to relax and enjoy what is important in life.
Tuesday, June 24, 2008
About once a week or so Willy likes to cook a flat iron steak. It is really a cheaper cut of steak but if you can get one with a little fat (excuse Willy) I mean marbling then it cooks up real nice. It has a thin end that can easily be cooked to medium to well and leave the other end cooked like it should be - medium rare. Many times Willy has some of this left over and is always looking for ways to use the steak. Well here is another. Try it out! 10-4 Willy
1 lb. steak
1 onion, chopped
3 cloves garlic, minced
1/4 tsp. pepper
4 chili peppers, chopped
1/4 tsp. cumin
1 tomato, chopped
1 doz. corn tortillas
American or mozzarella cheese, optional (try the Mexican Blend)
Cut steak into thin strips. Cook in skillet with small amount oil until done. Add onion, garlic and peppers, cumin, tomato, and black pepper. Add a little water and cook for 15 minutes. Fry tortillas in a little cooking oil. Place steak mixture on tortillas and roll up. Add cheese if you wish.
Tuesday, June 17, 2008
Makes 4 servings.
1 beef flank steak (approx. 1 to 1-1/2 pounds)
2 cups packaged coleslaw mix
1/2 cup chopped green onions
1/8 teaspoon salt
4 flour tortillas (8 to 10-inch diameter)
Salt and pepper
1/3 cup coarsely chopped honey roasted peanuts
Green onion flower and chopped honey roasted peanuts (optional)
1 cup rice vinegar
2 tablespoons dark sesame oil
1 tablespoon honey
1. In large bowl, combine dressing ingredients; whisk until blended. Place beef steak in plastic bag; add 3/4 of dressing, turning to coat. Close bag securely and marinate in refrigerator 10 minutes.
2. Meanwhile add coleslaw mix, 1/2 cup green onions, 1/8 teaspoon salt and dash of pepper to remaining 1/4 of dressing in bowl; toss. Set aside. Wrap tortillas in aluminum foil.
3. Remove steak from dressing; discard dressing. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. A few minutes before steak is done, place tortilla packet on grid near edge of grill to heat.
4. Remove steak from grill; let rest 2 to 3 minutes. Season steak with salt and pepper, as desired; carve diagonally into thin slices.
5. To assemble, layer an equal amount of beef, coleslaw mixture and the 1/3 cup peanuts down center of each tortilla. Fold bottom edge of tortilla up over filling. Fold right and left sides to center, overlapping edges. Garnish with green onion and peanuts, if desired.
Sunday, June 1, 2008
Invite Daughter and Son in law over for the weekend. (the kids)
The kids bring over some wild turkey that son in law had killed earlier.
They fry turkey
They cook gravy
They cook corn
They cook mashed potatoes.
Recipe turned out wonderful. Food was good and had good visit with the kids.
This recipe is wonderful and something similar should repeated often.
Monday, May 26, 2008
An Italian technique that really works is used here it is to reverse the order—grill, then marinate— - It really works.
2 medium zucchini, halved lengthwise
2 medium yellow squash, halved lengthwise
1/4 cup, plus 1 tablespoon, olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground black pepper, divided
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
Pinch of red pepper flakes
2 tablespoons finely chopped fresh basil
1. Heat grill to high.
2. Brush zucchini and yellow squash with 1 tablespoon oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill cut side down until light golden brown, 3 to 4 minutes. Flip and continue grilling until just thoroughly cooked, 4 to 5 minutes longer. Remove from grill and cut crosswise into 1/2-inch thick slices.
3. Whisk together remaining 1/4 cup oil, lemon juice, lemon rind, red pepper flakes and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add zucchini, yellow squash and basil; toss to coat. Cover and let sit at room temperature at least 30 minutes and up to 2 hours before serving. Serves 4
Wednesday, May 21, 2008
Well, Check out the recipe below. I entered this recipe in the website called Keyingredient.com. The recipe was very easy to enter. It was just a simple cut and paste from a recipe that I had in my computer. Then it just simply came to life with the recipe that could be easily saved, printed and used by others.
The site allows you to control how your recipe will be used. You can make it private, used by a few or easily accessible by everyone. I haven't tried it yet, but they also say that you can easily "snatch" recipes from other sites with just a click or two and have it entered into that site.
Then, just as I have done they have a widget that makes the recipe easily posted to your own blog.
Pretty neat - Right. - Check it out below.
Tuesday, May 20, 2008
1 pound ground beef (95% lean)
2 tablespoons chopped fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper
4 large portobello mushrooms
4 slices French bread, cut diagonally 1/2 inch thick
2 ounces goat cheese (1/2 cup)
4 romaine lettuce leaves
Chopped fresh parsley (optional)
1 teaspoon olive oil
2 tablespoons minced shallots
1 cup Merlot or other dry red wine
1/4 cup ready-to-serve beef broth
2 teaspoons fresh thyme, chopped
1 tablespoon butter
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1. To prepare sauce, heat oil in large nonstick skillet over low heat. Add shallots; cook and stir 6 to 8 minutes or until caramelized. Stir in wine, broth and thyme. Cook over medium-high heat 8 to 10 minutes or until liquid is reduced to 1/2 cup. Combine butter and flour; whisk into sauce. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover; keep warm.
2. Combine ground beef, 2 tablespoons parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Set aside.
3. Place mushrooms on grid over medium, ash-covered coals; grill, uncovered, 16 to 18 minutes or until tender, turning occasionally. About 10 minutes before mushrooms are done, move mushrooms to outer edge of grid. Place patties in center of grid; grill 11 to 13 minutes, turning occasionally, until instant-read thermometer inserted horizontally into center registers (160°F). Place bread slices on grid; grill until toasted, turning once.
4. Reheat sauce, if necessary. Spread 1/2 of cheese on toasted bread slices. Top each with lettuce leaf, mushroom and burger; drizzle evenly with sauce. Crumble remaining goat cheese over tops; sprinkle with parsley, as desired.
Nutrition information per serving: 454 calories; 15 g fat (7 g saturated fat; 5 g monounsaturated fat); 79 mg cholesterol; 557 mg sodium; 40 g carbohydrate; 3.5 g fiber; 33 g protein; 11.5 mg niacin; 0.5 mg vitamin B6; 2.2 mcg vitamin B12; 5.2 mg iron; 50.6 mcg selenium; 6.7 mg zinc.
Cook’s Tip: To broil, place patties and mushrooms on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil patties 10 to 12, turning once, until instant-read thermometer inserted horizontally into center registers (160°F). Broil mushrooms 16 to 18 minutes or until tender, turning once.
Saturday, May 17, 2008
6 tablespoons all-purpose flour
2 cups onion, chopped
1 cup green bell pepper, chopped
1 cup celery, diced
3 large garlic cloves, minced
4 cups chicken broth
1 tablespoon chicken base
3 cups water
2 bay leaves
1 1/2 teaspoons dried thyme
1 teaspoon dried basil
1/3 cup dried parsley
1 teaspoon lemon pepper
1/2 teaspoon cayenne pepper
2 teaspoons House Seasoning, recipe follows
2 tablespoons soy sauce or Worcestershire sauce
1 (14 1/2-ounce) can diced tomatoes seasoned with garlic, basil, and oregano or 2 cups fresh diced tomatoes
4 cups sliced Cajun-style fresh link sausage
4 cups cut okra (fresh or frozen)
2 cups oysters and liquor
1/2 pound crabmeat
1 1/2 pounds fresh peeled shrimp
3 cups bay scallops
In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly. Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, soy sauce and tomatoes. Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally. Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in.
Tip: Add file powder after putting gumbo into individual serving bowls. Adding file into the pot will make the gumbo too thick as File powder acts as a thickening agent.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
Tuesday, May 6, 2008
This Film will make you think about your boundaries.
Trailer for this film can be watched here. But be ware. This is not for the faint at heart. This is a truly harrowing experience. Maybe this is your favorite way to be scared. Watching this type of film will scare you. Regardless of who you are this movie will scare you. Just watching the trailer for the movie made me have some wild thoughts.
Nightmares may come from watching this movie. But just think you can watch this uncut, unsensored version at the big screen theatre or soon you can watch it at home in the dark room at the house. This way you can certainly worry about who is watching you and where your boundaries are.
Nothing like this recently has scared me. The trailer did. Watch it and find out.
Saturday, May 3, 2008
Try it out. It's so quick to make
4 ears corn with husks
1 lime, cut in wedges
1 tsp butter
McCormick Chili with Lime Seasoning
Microwave corn, in their husks, for about 15-20 minutes. (Until cooked)
Remove husks and corn silk. Rub each corn with a little butter. Squeeze lime juice and sprinkle with chili seasoning. Enjoy!
Monday, April 28, 2008
1 cup butter or margarine
1 cup white sugar
1 cup brown sugar
2 3/4 cups flour
4 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon salt
2 cups chocolate chips
Cream together sugars and butter.
Add eggs, vanilla and mix well.
Add dry ingredients to the butter mixture except the chips and mix until well combined.
Add chocolate chips and mix just until incorporated.
Bake at 350 for approximately 10 minutes (ovens vary). Cookies should be browned around the edges but not set in the center. Let cool and when hardened remove from pan.
If you desire a thinner cookie use less flour, if you prefer a denser cookie simply increase the flour by 1/4 cup.
Friday, April 25, 2008
Wednesday, April 23, 2008
The Stew might be a little spicy for some of you non-redneck squirrel hunters, but if it is you can just wait around and Willy will tell you how to cook Squirrel Brains - a Delicacy in the Hills of Arkansas
Cajun Squirrel Stew
Squirrels - cut into serving pieces, amount depends on how many you can eat
1 large onion
1 large green bell pepper
2 cloves garlic~
Cajun spice (Tony Chachere's recommended)
2 tbsp Tabasco sauce
4 tbsp ketchup
1 tbsp Gumbo File seasoning
In a deep pot or dutch oven, heat some olive oil.
Season the squirrel on all sides with the Cajun seasoning.
Add to the hot oil and turn to brown on all sides. Continue to cook until done.
Place the onion, bell pepper and garlic in a blender. Cover with water and chop. Add to the pot when squirrel is done.
Sprinkle the added vegetables with Cajun seasoning.
Add the Tabasco sauce, ketchup and the Gumbo File.
Stir to mix well.
Serve over the cooked rice.
Tuesday, April 22, 2008
Its starting to be camping out season. When you camp out you want things that taste good over a campfire stove and things in a dutch oven or a big black skillet are always good. Willy finds this stew to be real good. Try it out!
1 pound(s) ground venison or beef
1 large onion (chopped)
1 large can Campbell's Pork and Beans
1 small can Campbell's Pork and Beans
1 Tbsp molasses
2 Tbsp butter
In a cast iron skillet, melt butter, add onions, cook until they start to turn clear. Brown meat, open cans of beans and drain the small can only. Add to browned mixture and simmer for about 20 minutes until beans are hot. Serve over mashed potatoes.
Monday, April 21, 2008
Saturday, April 19, 2008
- excessive government spending
- foreign aid every time another country sneezes
- ever increasing tax burden on the average Joe
- tax incentive payments
- pork barrell budgets
You stir it around for a year. When done you spill out your hard earned wages to pay your taxes and then you start a new pot on the stove.
Be sure and get a bigger pot because the ingredient amounts will increase next year.
Tuesday, April 15, 2008
2 beef shoulder top blade steaks (flat iron) (about 8 ounces each)
1/2 teaspoon pepper
1/2 cup whipping cream
1/4 cup country Dijon-style mustard
2 tablespoons bourbon
1 tablespoon finely chopped fresh chives or green onions
1. Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning twice. Remove steaks; keep warm.
2. Combine cream, mustard and bourbon in small bowl. Add to skillet; cook and stir 1 to 2 minutes or until browned bits attached to bottom of skillet are dissolved. Season with salt, as desired.
3. Carve steaks into slices; season with salt, as desired. Spoon sauce over steaks; sprinkle with chives.
Saturday, April 5, 2008
Try it and see if it isn't easier than you think!
Tuesday, April 1, 2008
Saturday, March 29, 2008
Monday, March 17, 2008
Makes 6 to 8 servings.
1 boneless beef bottom round rump roast or beef bottom round (3 to 3-1/4 pounds)
2 packages (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery)
2 packages (.75 to .88 ounces each) mushroom or brown gravy mix
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup beer
Chopped fresh parsley (optional)
1. Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.
2. Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker. Add beef roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.
3. Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on LOW 10 to 11 hours, or on HIGH 6 to 7 hours, or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
4. Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.
Nutrition information per serving (1/6 of recipe): 423 calories; 12 g fat (4 g saturated fat; 5 g monounsaturated fat); 147 mg cholesterol; 688 mg sodium; 23 g carbohydrate; 3.5 g fiber; 52 g protein; 10 mg niacin; 0.9 mg vitamin B6; 2.7 mcg vitamin B12; 4.7 mg iron; 57.2 mcg selenium; 8.6 mg zinc
Nutrition information per serving (1/8 of recipe): 318 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 112 mg cholesterol; 516 mg sodium; 17 g carbohydrate; 2.6 g fiber; 39 g protein; 7.7 mg niacin; 0.6 mg vitamin B6; 2.0 mcg vitamin B12; 3.6 mg iron; 42.9 mcg selenium; 6.5 mg zinc.
Cook’s Tip: Packaged pot roast vegetables may also be referred to as stew or soup vegetables. One and one quarter pounds carrots, 1 pound small red potatoes, 2 small onions and 4 small ribs celery may be substituted for packaged pot roast vegetables. Prepare as directed above.
Saturday, March 8, 2008
Now these states appear to be going back and rehashing this and possibly having a new primary that does count. Lets just do whatever it takes to make it like we want it.
Some say that it is the democratic way of the old slave boss putting the black guy back in his place and putting the nail in his coffin. Not sure what that means but may be true.
Rule is - If it dont work like we want it to lets change it until we like the results.
This is really cooking the books in my opinion.
And that is What is cooking up with Willy today!
Saturday, March 1, 2008
Well, after conversations with others this week Willy is getting scared about what is happening.
Willy believes that there is a real conspiracy cooking in America.
Willy believes that the Muslims are out to change America to Islamic Rule and idealogy.
Here is an excerpt from:
The Danger Within: Militant Islam in America
by Daniel Pipes
"Islamization agenda in North America."
For a fuller exposition of this outlook, one can do no better than to turn to a 1989 book by Shamim A. Siddiqi, an influential commentator on American Muslim issues. Cryptically titled Methodology of Dawah Ilallah in American Perspective (more idiomatically rendered as "The Need to Convert Americans to Islam"), this 168-page study, published in Brooklyn, remains largely unavailable to general readers (neither amazon.com nor bookfinder.com listed it over a period of months) but is widely posted on Islamist websites,2 where it enjoys a faithful readership. In it, in prose that makes up in intensity and vividness for what it lacks in sophistication and polish, Siddiqi lays out both a detailed rationale and a concrete plan for Islamists to take over the United States and establish "Islamic rule" (iqamat ad-din).
Willy believes that Hussein Obama becoming president is a major step in this process!
Sunday, February 17, 2008
For those of you who might want to check out and order Hillbilly Willy's cookbook:
"GRAB YOUR LONG HANDLES MAMA - IT'S COLD IN THE OUTHOUSE! "
It is a great little recipe book with vivid descriptions. Only $5.95 payable through Paypal. Click on title and email Willy and say send it. Willy will send with the promise that you will pay when instructions given.
Trust is involved in me sending you the book and you sending the money. When I receive your email - I will put the book in the mail within three days. It is a small amount done through paypal and trust is involved.
Willy's son-in-law loves to hunt and has cooked up some things everynow and then that are really good. He has taken a Chicken Gumbo Recipe that he saw Emeril cook and has modified it to make it into a great Duck -Sausage - Shrimp Gumbo.
Below is the initial ingredients from Emeril's Recipe. I am showing some of the changes that were made. However, as every good cook, he says he changes a little here and there.
Any Way - It turned out real good!
1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 package of small shrimp
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound wild duck meat, cut into 1-inch chunks
1 teaspoon Rustic Rub, recipe follows
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder
Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Season the duck with the rub below and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Saturday, February 16, 2008
Willy's question is, and keeping to the theme of this blog. Which would be better from this pig. The pork tenderloin from around the heart shape, or the pork butt.
Wonder if the pig will ever be turned to meat or if it will be a Valentine pet for ever.
Check out the short video! 10-4 Cooking it up with Willy!
Pig born with heart-shaped marking
Thursday, February 14, 2008
At home Willy will split an entree with the little woman and both will go away full but not stuffed. Away from home (and on the company money) Willy orders similar to when he is at home but eats it all himself. Also, when everyone gets dessert, Willy gives in. Also, there is always that one that orders a couple of appetizers and passes them around
Willy is fat, full and tired as he writes this but proud to be at home!
Saturday, February 9, 2008
My favorite cooking shows - of course on the food network are:
- Paula Deen - Paula's Home Cooking - Lots of good stuff - fattening stuff - Southern Cooking
- Paul Deen - Paula's Party - a little corny - but kind of fun - sometimes - a little is a lot
- Sandra Lee - Semi - Homemade Cooking - some practical dishes - always has a little alcholic drink in the mix - interesting
- Bobby and Jamie Deen - Road Tested - see the country and where good food is
- Giada De Laurentis - Everyday Italian - dont cook much of this - sounds good - looks good
You will notice that there is no Emarld or Bobby Flay - that is too fancy and too much.
Willy Likes good food!
Wednesday, February 6, 2008
"GRAB YOUR LONG HANDLES MAMA - IT'S COLD IN THE OUTHOUSE! "
It is a great little recipe book with vivid descriptions. Only $5.95 payable through Paypal. Click on title and email Willy and say send it. Willy will send with the promise that you will pay when instructions given.
Crawfish or Shrimp Etoufee
1 lb. peeled Crawfish or Shrimp
1 chopped Onion
1 chopped Bell Pepper
2 chopped cloves of Garlic
1 TBS Flour
1 TBS Cajun Seasoning *** ORDER
1 stick Margarine
1 bunch Green Onions chopped
1/4 bunch fresh Parsley chopped
1 cup Water
2 cups cooked Louisiana long grain rice*** ORDER
Saute onion, bell pepper & garlic in margarine until transparent, then add flour & cajun seasoning and mix together. Add 1cup water and crawfish or shrimp, then add green onions and parsley. Cook over low to med heat for 20 min. stirring occas. Serve over cooked Louisiana rice. Serves 4
Saturday, February 2, 2008
Prep Time: 15 min
Total Time: 4 hrs 15 min
Makes: 8 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 Tbsp. milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
BEAT cream cheese, sugar and 1 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
POUR 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Pour over cream cheese layer.
REFRIGERATE 4 hours or until set. Just before serving, garnish with remaining whipped topping and 2 Tbsp. shaved chocolate. Store leftovers in refrigerator.
Nutrition (per serving)
Calories 380 Total fat 17g Saturated fat 11g Cholesterol 20mg Sodium 640mg Carbohydrate 54g Dietary fiber 2g Sugars 37g Protein 5g Vitamin A 8%DV Vitamin C 0%DV Calcium 10%DV Iron 10%DV
Friday, February 1, 2008
Yield: 1 servings
Prep. Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
1 medium rabbit, cut up, frying
1 tablespoon olive oil
1 tablespoon butter, or margarine
1 medium onion, cut in four
1 cloves, whole
1 bouquet garni
Wipe meat pieces and trim off any fat.
Heat olive oil and butter or margarine in large skillet until
Add meat pieces and saute on all sides until browned.
While browning, press whole cloves into onion chunks (generously).
Add chunks to skillet in between meat pieces; add Bouquet garni.
Sprinkle with salt.
Generously 'slosh' brandy over top (at least 1/2 cup).
Cook over medium to low heat about 30 minutes or until meat is
Remove meat pieces from pan and keep warm.
Discard onion chunks, cloves and Bouquet garni.
Increase heat to medium high.
Add cream and mustard; cook, stirring constantly until slightly
Return meat to pan and coat on all sides with sauce.
Serve at once.
Tuesday, January 29, 2008
2 c. milk or 1 c. cream and 1 c. water
3 tbsp. liquid Crisco
Mix ingredients in large bowl, with spoon. Pour dough out on a heavy flour board or table. Work flour in just to keep it from being sticky. Squeeze off enough to make biscuit, lay in greased baking dish (glass, pat a little. Take bacon grease spread a little on top of biscuits. Bake at 350 degrees. If you like, brown top of biscuits under broiler.
Saturday, January 19, 2008
Well, anyone that has ever been to Oaklawn knows the answer to that one!
The answer is Corned Beef Sandwiches. Oaklawn is noted as having the best Corned Beef Sandwich in Arkansas. Many would venture to say that it is the best in the country. I believe that might be going a little bit far, but it is very good.
There are many people that go to Oaklawn just to watch people and eat the food.
If I go - It makes it a little more exciting to put a couple of dollars on a horse and yell loud as they come down the home stretch. You can bet $5 per race on the 9 races and when the days over - even if you lose it has only cost you $45 for betting, $10 to get in the gate and about $20 for gas and parking.
Great time for about $75.
If you have never been to Hot Springs Arkansas or Oaklawn Park - you ought to try it.
My thoughts for now.