Recipe thread

[Captain Obvious]

Skeeter pee

http://skeeterpee.com/

[Conley]

That looks good, much better than what I was thinking when I clicked the link.

[Mister D]

The dandelions were awful. I probably didn't cook them long enough to get the bitterness out but if I did they would have been mushy. I'll stick with turnips greens and kale. The bitterness comes out within 30 seconds so they keep their texture.

[Conley]

Bummer...I wonder if there's a trick to it?

[Mister D]

There must be. They were inedible. I cooked them like all do all my greens. I threw them in the pasta for about 30 seconds but they were very bitter.

[Peter1469]

http://allrecipes.com/recipe/dandelion-salad You don't need to cook them. Pick them early.

[Conley]

There must be. They were inedible. I cooked them like all do all my greens. I threw them in the pasta for about 30 seconds but they were very bitter.

The only thing I like bitter is my IPA. I'll have to check Peter's link.

[Conley]

http://allrecipes.com/recipe/dandelion-salad You don't need to cook them. Pick them early.

Any recipe that includes bacon is going to get at least 4 stars.

"This is a very good use of all those annoying dandelions growing in your yard. Just so long as you don't have a dog! Top with your favorite dressing. I prefer hot bacon dressing!"

[Old Timer]

Figured I'd beat Conley to the punch.

Sausage and gravy (breakfast).

2lbs sweet sausage (or breakfast sausage)
2 medium onions
Gallon of milk (not low-fat)
Salt, pepper
A little flour or biscuit mix
Biscuits (pop'n fresh, store bought, drop biscuits, whatever - or toast)

Fry the sausage and diced onions up until it starts to brown. Break it up well also, like ground meat. Salt and pepper to taste.

Don't drain the fat, once the sausage is well browned, add maybe 2 tablespoons of flour (or biscuit mix if you're making drop biscuits) and mix well. Add the milk next, enough to fill the pot up over the sausage - like a soup. You should be using a dutch oven or a deep pot if you haven't figured that out by now.

Now you have to stand there and stir often or it will burn. Keep the fire on medium high, the milk will start to thicken and once its gravy-like, you're done.

Take your biscuits or toast and ladle the sausage and gravy over it ($#@!-on-a-shingle style).

It's out of this world.

And perhaps sprinkle in some louisana hot sauce for some added flavor

[Conley]

What's your favorite hot sauce Old Timer?