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John Clark

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Blog Entries posted by John Clark

  1. John Clark

    Cool Dream

    By John Clark,

    Ok so not cool to every one, fair warning if you dislike gaming you should leave now.
    Any way i drempt i was a sparten from like halo and i was totaly playing some slayer, like i was the dude not a dude using a controler. but heres the cool part, it was on frickin MW2 maps underpass to be exact. but it was awesome with energy swords and also the super jump halo has letting me get to higher places. and yeas every one else was spartens to.
    damn the dream makes for a fun idea but i doubt it can ever happen
  2. John Clark

    Its Burger Time!!!

    By John Clark,

    1 lb ground beef
    1/3 lb ground sausage (flavor of choice)
    salt
    pepper
    basically ya mix the beef and sausage, pepper and salt and form up 4 1/3 lb patties. grill or fry or cook how you wish. put on a bun top it your way, i go cheese bacon and bbq sauce. these will be some of the juiciest burgers you've ever had!
  3. John Clark

    Chicken n Stuffin

    By John Clark,

    1 lb boneless skinless breasts (big ones are better)
    2 cups stuffing (you can eat any extra as long as its not been touched by something in contact with raw bird)
    1 lb bacon!
    tooth pics
    Prep stuffing (can be store bought or homemade)
    Cut a pocket into the chicken and pack full with yummy stuffing
    Warp in bacon (flavor of choice) hold in place with tooth pis
    Bake on a wire rack (spray with pam first) at 350 until done
    Done when juices run clear and bird is at 165F
  4. John Clark

    Biscuits n Gravy

    By John Clark,

    * 8 ounces pork sausage
    * 2 tablespoons shortening
    * 3 tablespoons flour
    * 1 1/2 to 1 3/4 cups milk
    * salt and pepper
    Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel-lined plate. Add 2 tablespoons shortening (or lard) to the drippings in the skillet. Add flour, stirring until blended and bubbling. Gradually milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.
    Serve over hot split and buttered biscuits.
    hehe my wife will be pissed i stole that out her box. Any way some more stuff to add. While you can use a plain non flavored sausage I find one with a flavor such as sage or maple (my favorite) works nicely and adds a little twist. The biscuits should not be of the flakey verity as its hard to cut them with a fork/knife. Also for some real filling up try using a think cut piece of chicken breast fried up laid on top of the biscuits under the gravy, makes this a any time meal (not that it can't be with out the chicken).
  5. John Clark
    1 cup Kikkoman Teriyaki Marinade & Sauce
    4 tablespoons sugar
    1 pounds boneless, skinless chicken breasts,
    cut crosswise into 1/2-inch thick slices
    4 teaspoons cornstarch
    2 tablespoons vegetable oil
    Hot cooked rice or asian noodles
    Steamed vegetables (optionial)
    1. Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
    2. Remove 6 Tbsp. of mixture and pour over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes (or more or less depending on how much time you have).
    3. Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 1 1/3 cup aprox; blend in cornstarch.
    4. Heat oil in large skillet over medium-high heat; add chicken and sauté 5 minutes or until cooked.
    5. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.
    6. Spoon chicken and sauce over rice or noodles in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired.
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