Slap Yo Momma Good Chili Food

SLAP YO MOMMA GOOD CHILI

Steps:

• 1. Turn crock pot on low heat and pour in beans tomatoes and hot sauce. ( do not drain cans)
• 2. Brown ground chuck with a pinch of all seasongings for added flavor. Drain meat.
• 3. Add in ground chuck and all seasonings to crock pot mixture. Leave on low setting until desired heat.

SLAP-YO-MOMMA EGG ROLLS

Steps:

• In a large skillet, put pork and season to taste.
• Cook on medium heat until no longer pink, then drain off grease.
• Remove pork and set aside.
• Using the same skillet, add vegetable oil, cabbage, celery, and onions.
• Cook until cabbage starts to get tender.
• Add reserved pork, shrimp, water chestnuts, bean sprouts, soy sauce, garlic, and sugar.
• Cook for 5 minutes, or until all liquids are cook out.
• REmove from heat.
• Position egg roll wrapper with one corner facing you.
• Scoop about 1/3 cup filling onto bottom 1/3 of wrapper.
• Follow the directions on the package of eggroll wrappers for assembling the eggrolls.
• In an electric skillet heat 1 inch of oil to 375`, or heat 1 inch oil in wok on medium-low heat for 2 minutes.
• Fry eggrolls 1-2 minutes on each side, or until golden brown.
• Drain on paper towels.
• Let cool slightly before serving.
• Serve with Sweet an Sour sauce.
• Enjoy!

SLAP YA MAMMA MEATLOAF

Steps:

• Place meat in a large bowl. Add the chopped onion and bell pepper. Pour in the whole bottle of A-1 steak sauce, 1/2 bottle of ketchup, the can of tomato sauce.
• Beat 2 eggs in a cereal bowl and add enough of the milk to fill to top of the bowl. Add to the meat mixture and mix with hands until mixed together good.
• Add enough of the cracker to make the mixture hold together.
• This will make 2 regular size loaves or 1 large loaf.
• Bake at 350-375°F for 1 1/2 hours or until done.
• Drain some of the juice off, but not to much or the meat loaf will dry out.
• Mix the glaze. Bake uncovered until the coating is cooked.

SO GOOD, IT'LL MAKE YOU SLAP YO' MOMMA KAHLUA

Steps:

• Mix coffee, sugar and chocolate in a saucepan. Over medium high heat, bring mix to a boil, making sure to dissolve all of the sugar into the liquid.
• Then reduce to medium low or low heat... simmer, just below a boil.
• Periodically raise heat long enough for the mix to boil, then reduce heat. Stir frequently, making sure to loosen all sediment, especially in the "corners" of your pan. I start at thirty minutes and let the intervals between stirring become shorter as the cooking process lengthens. Towards the end, remember that a watched pot never boils over, and with as much sugar as this mix has, that's a good thing.
• Reduce liquid level until bubbles do not want to break when raised to a boil. Droplets falling off spoon should be like thick syrup. The mix should be reduced by approximately 50% from its original level in your pan.
• Remove from heat.
• About a half hour later and before liquid cools completely, add vanilla to mix.
• After liquid has cooled, roughly another half hour later, add vodka and mix to an even consistency. I have found that a whisk works best.
• You should yield about 1½ liters, just short of filling a ½-gallon liquor bottle.