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1/26/2010 Sally (S'mores Pie)
12/21/2009 PlayDough Cookies
12/11/2009 Cookie balls
12/3/2009 Fast cobbler
12/10/2008 Eggnog pie
11/20/2008 The Pie
11/10/2008 Silk Pie Filling
11/9/2008 Whipped Cream Topping
11/8/2008 Cookie Pie Crust
5/24/2004 Peanut Butter Shake
3/24/2004 Quick crab dip
2/24/2004 Black bean tacos
1/24/2004 Hansford Chili
10/24/2003 Pot Roast
9/24/2003 Miracle Peanutbutter Cookies
6/24/2002 840 Sauce (Spicy Barbeque Garlic Wing Sauce)
6/24/2002 Wings!
3/16/2001 Blue Chi's Dip
8/08/2000 Juice
7/24/2000 Cheese Steak
Lard is life

4 new entries added after 12/10/2008

  • 1/26/2010 Sally (S'mores Pie)
  • 12/21/2009 PlayDough Cookies
  • 12/11/2009 Cookie balls
  • 12/3/2009 Fast cobbler
  • It's time for a better chow site on the site. Most of my other projects have degenerated to chores. But cooking on the other hand is taking off.
    Take a look at a the next recipe

    Cheese Steak by Sox


    I used to get cheesesteaks at this one place on campus. They were so good. This guy Mohamed ran the place. He was super nice. I started watching what they put on the steaks and I started trying it at home. I got it down pretty well This recipe gets the benefit of onion flavor without having to have fresh onions on hand. The other trick was getting cheese that was good. I can't stand that provolone stuff. When I was in Philly on a trip they used American cheese. So I do too. Get yourself a 12 pack of cheese, a 12 back of steakums, and a 6 rolls, and you got a weeks worth of lunch done.

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    Cheese Steak
    Serves: 1   Time: 7 minutes

    Ingredients:
    crushed red pepper
    garlic powder
    salt
    black pepper
    minced onions
    2 steak ums
    2 pieces of american cheese
    sourdough subroll (unsplit)

    Tools: two spatulas, and a pan that you don't mind scraping up

    Directions: Put two seakums in the pan side by side (4 thin steak things). Turn the heat to medium. Add about equal amounts of spices.. Sometimes I tone down the red pepper, depending on who I am cooking for. Set a timer for 5 minutes. When the timer goes off, flip the steaks over, and use the two spatulas to cut the steaks. Use one spatula to hold the steak down and pull the meat apart with the other. Add the cheese on the meat. and turn off the heat. Cut the roll open and set it on a plate. In the time it takes to get the roll out and cut it, the cheese will have melted just right. use a spatula to put the cheesesteak into the roll and serve.