At first I thought I was just throwing a bunch of random things together, but it turned out so amazing that I had to share.
To start with, it's hard to get anything other than prepackaged corned beef around here. I take the point just to save a few bucks.
In a crock pot, I put in one can of cream of mushroom soup, ten chopped finely thai peppers, a little rosemary, enough water to barely cover the meat, and lastly the meat. Making sure, of course, to keep the fat side up. I cooked it on low for about nine hours. After I took it out, it went right to the fridge and I trimmed the fat about eight hours later and then pulled it all apart by hand into a bunch of little tiny strips.
Then the next part. I got about 20 baby sized red potatoes and cut them into eighths and fourths. I made a mixture of pepper, 1/4c olive oil, 40 drops of Pure Evil, some Italian seasoning, a little mustard seed, and some of your favorite chopped up peppers. I would have tossed in some scorpions if I had them, but I have no decent peppers at the moment. In a glass dish, coat the taters with the mixture so it's coated nice and evenly. I cooked it at 375 deg F and every 10 minutes mixed it up so nothing would stick. I let the taters cook until they were nice and tender with crispy sides. Then let them cool so no over-cooking happened.
Then to combine!
a layer of corned beef, a layer of mozzarella cheese, then a layer of potatoes
Amazing!
Picture time!
To start with, it's hard to get anything other than prepackaged corned beef around here. I take the point just to save a few bucks.
In a crock pot, I put in one can of cream of mushroom soup, ten chopped finely thai peppers, a little rosemary, enough water to barely cover the meat, and lastly the meat. Making sure, of course, to keep the fat side up. I cooked it on low for about nine hours. After I took it out, it went right to the fridge and I trimmed the fat about eight hours later and then pulled it all apart by hand into a bunch of little tiny strips.
Then the next part. I got about 20 baby sized red potatoes and cut them into eighths and fourths. I made a mixture of pepper, 1/4c olive oil, 40 drops of Pure Evil, some Italian seasoning, a little mustard seed, and some of your favorite chopped up peppers. I would have tossed in some scorpions if I had them, but I have no decent peppers at the moment. In a glass dish, coat the taters with the mixture so it's coated nice and evenly. I cooked it at 375 deg F and every 10 minutes mixed it up so nothing would stick. I let the taters cook until they were nice and tender with crispy sides. Then let them cool so no over-cooking happened.
Then to combine!
a layer of corned beef, a layer of mozzarella cheese, then a layer of potatoes
Amazing!
Picture time!
) Thanks for sharing M!
