recipes

[m.in.heels&hose]

ok everyone, we know alot about each bi~now, but not many of us mention anything about food! and for some reason we always get around to talking about food (in the chat room) so here is a space to forward your favorite, or most guarded secret recipe

i am going to give my chili recipe

1-28 oz. can crushed or diced tomatoes
2-14 oz. cans pinto beans
3-tblspn sweet chili powder
1-tsp minced garlic
1-shot of jack daniels
2-medium green or red bell peppers (long thin slices)
1-medium onion (long thin slices)
2-lbs. of your favorite ground meat (i like ground pork) browned and scrambled

optional ingredients
1-5 hot peppers (jalapeno to habeneros) cut into slices
1 or 2 tblspn-cayenne powder
1 or 2 dashes of worstershire sauce
1 tblspn of finely chopped celery leaves

put all ingredients in a large slowcooker/crock pot
under slow or medium heat and cook until the onions & peppers are soft and tender

just remember that the more hot peppers you use, the hotter the chili will be

i have found this recipe supports both flavor and "heat" as well
ENJOY :cool: or :eek:

[gina42]

well here is something i could write about all day where i love cooking!!!!
fettucine alfredo
1-stick real butter
small tub of ricotta cheese
small pint of light cream
3 ounces of fresh parmesan cheese

melt butter..slowly add cream...pour in ricottacheese..add parmesan cheese..cook on low,stirring constantly,after it is liquid it is done.
cook fettucine noodles..drain..put noodles back in pan and dump the sause over the noodles,stir and garnish with pepper.

i will grill eaith chicken or pork with this sometimes and every now and again i will steam mixed vegies and toss them into the noodles with the sause...
this is a dish you could really add anything too and have it tasting good.
give a try and enjoy :)

[IceLion]

Excellent Idea! I love food! :bounce:

I'm better at eating than I am at cooking, but this is the recipie for a steak marinade I made back in my bachelor days.

2 cups worchestershire sauce
1 whole fresh lemon
1 whole fresh lime
2 teaspns garlic powder
2 cloves garlic mushed
1 teaspoon black pepper (you can use cayenne if you like it a bit spicy!)
1/4 cup EVOO (that's extra virgin olive oil for those of you who don't watch Rachael Ray)

Put all of the ingredients in a glass baking pan and mix them together. Use real lemons and limes (the juices that they sell make this taste not so good :rolleyes: )

This works really well with T-bones and New York Strip. For best results let the steaks marinade for at least an hour on each side. I marinaded some for a full day once and they melted in your mouth. Grill or Broil, they don't turn out right if you fry them for some reason.

Bien Provecho!

-IceLion :bipride:

[codybear3]

The only recipe I know is the following:

1-800-ORDER-OUT...lol :bigrin:

[gina42]

whoopie pies :)
cream together:
6 tablespoons crisco
1 cup sugar
1 egg
1 cup milk
1 teaspoon vanilla

blend in:
2 cups flour
1 1/2 teaspoons baking soda
5 tablespoons cocoa
1 teaspoon salt
drop by teaspoon onto ungreased baking sheet.
cook at 425 degrees for 7 minutes.

filling:
3/4 cup crisco
6 tablespoons marshmallow
3/4 cup confectioners sugar
mix well..when cookies are cooled,spread filling between two cookies.

[Itsjustme14]

Cool! With all the entrees, we must have dessert! Here's my secret recipe for Chocolate Cheesecake!

2 8 oz packahes of cream cheese softened
3/4 cup plus 2 tablespoons sugar (divided)
1/2 cup cocoa
2 tablspoons vanilla extract (divided)
2 eggs
1 cup dairy sour cream
1 cup chocolate chips

(All ingreds work best at room temp)

Crust: 1 1/2 cups Oreo Cookie crumbs
1/2 cup sugar
1/3 cup melted unsalted butter

Prepare crust first. Combine ingreds and press with spoon into bottom of 9 in springform pan. (I have used the disposable alum ones as well, but prefer springforms)

Preheat over to 350. (You can go as high as 375, but cheesecake will tend to "crack" down middle when cooling)

Combine all ingreds in order as listed mixing well, leaving sour cream, 2 tablespoons of sugar, and a tablespoon of vanilla aside. Pour mixture onto crust and bake for 25 minutes.

Allow to cool for 15 minutes.

While cooling turn oven temp up to 425. Combine sour cream and dividied ingrediants. I also add another 1/3 cup of cocoa most of the time (as I am a choclate-aholic). Spread this mixture evenly over cheesecake and return to oven for another 10 minutes.

IMMEDIATELY after taking from oven, loosen from rim of pan with knife! Allow to cool to room temp, before refrigerating overnight.

Garnish berfore serving if you desire (whipped cream and fresh strawberries are a great touch) and get ready for a culinary orgasm!

Enjoy!

[jadewind]

Ok Jade has his own Idea of chinese american combination, I think its time to try a new taste and I promise you that you will find this a good meal.

2 tea spoons veg or peanut oil ( I perfer peanut oil )
1 table spoon chopped fresh ginger (or) 1 tea spoon powder ginger
1 clove garlic, chopped
2 scallons, thinly sliced
1/3 Pound ground turkey
1 cup fresh or frozen peas (not thawed)
1 cup thinly sliced carrots
1 tea spoon sesame oil
2 table spoons low sodium soy sauce
1 (14 1/2 ounce) can low sodium chicken broth
1 (16 ounce ) package of tofu, Drained and cut into 1 inch cubes
1 cup of white rice
2 cups water
salt ( one pinch )
1 teaspoon cornstarch

1) In wok or large skillet, heat 1 tea spoon of oil over high heat. add ginger and garlic, saute 10 seconds, stirring constantly. add scallons and turkey;
brown, stirring frequently for 5 minuets.

2)add peas ,carrots, and cook for 1 minuet. add sesame oil and soy sauce, and cook for 10 seconds. Add broth and bring to a boil, about 2 minuets,
slip tofu on top, cover. reduce heatand simmerfor 5 minuets.

3)mean while bring rice, water, a pinch of salt, and remainding tea spoon of oil to a boil in a medium sauce pan. stir, reduce heat to low. and cover let cook for 15 to 20 minuets, or until water is asorbed.

4) create a paste by mixing cornstarch in a small bowl with 1/2 cup of hot broth from wok. pour paste into wok and simmer 5 minuets until sauce is thick. serve with rice. garnish with scsllions and coriander ( if you would like ) not nesserasy.

[jadewind]

Another treat from Jade

( 1 1/2 pound of london broil

MARINADE:
1/2 cup soy sauce
1 table spoon brown sugar
1 1/2 tea spoons of minced garlic
2 table spoons of lemon juice
1 1/2 table spoons of olive oil
1 cup of beef boullion

1) make slits 1/8th inch deep around edges of beef
2) for marinade, combine soy sauce, brown sugar,garlic, lemon juice. olive oil , boullion in a shallow dish, turn to coat.
3) cover and refrigerate for 10 minuets. while beef is marinaqting, preheat
grill or broiler, remove beef, basting with reserved marinade. about 5 minets per side.
4) let beef stand for about 2 minuets, slice digonally across the grain.

[bbvdd45]

this is great on pasta or as a spread. will keep for a week in the fridge


1 1/2 c. fresh basil, packed
1 tbsp pinenuts, toasted
1 clove garlic, crushed
1/3 c. real parmesano reggiano cheese, grated
1 tsp salt
1/4 to 1/3 c. good virgin olive oil

combine dry ingred. in a food processor until a dry paste. drizzle in oil till makes a paste just a little looser that peanut butter. store in fridge. careful, a little goes a long way! bonuno appettio!!

[chook]

1 onion finely chopped
500g lean minced beef
1 cup of water
2 beef stock cubes crumbled
1/2 cup tomato sauce
2 teaspoons of worchestire sauce
pepper to taste
1/2 teaspoon oregano
3 tablespoons plain flour
1 sheet ready rolled shortcrust pastry thawed
1 sheet readyrolled puff pastry thawed
beaten egg for glazing

1 Cook onion and meat untilmeat is well browned. Add 3/4 cup water, stock cubes sauces and seasonings, bring to the boil and simmer for 15 minutes.

2 Blend flour with remaining water and add to meat and bring back to the boil, stirring continuosly, boil for 5 minutes and let cool

3 Line a lightly greased pie plate with the thawed shortcrust pastry.

4 Spoon in cooled meat filling

5 Moisten edges of pastry with water, top with thawed puff pastry sheet, pressing down to seal edges cut small hole in the middle of the pie so the steam can escape and glaze with the beaten egg

6 Bake in a very hot ovenfor 15 minutes, reduce to moderate and bake for a futher 25 minutes or until pastry is golden brown.

this is usually eaten with heaps of tomato sauce (dead horse)

So there you have it Dogs Eye with Dead horse LOL

Cheers Chook :bigrin:

[bigregory]

I love to cook but i don't do recipes.
I just cook..
However I do have 1 I can share.
Crab Stuffed Mushrooms.
Lets make 24

3 strips of bacon
1 onion
24 med. size mushrooms (if you wash them make sure they have lots of time to dry out.)
1 can of crab (cheap kind is fine for this.)
Wee bit of garlic
Lots of grated mozzarella cheese (approx. 1 1/2 cups)

remove stems from mushrooms and reserve.
place mushrooms on a sheet pan, stem side up.
fill the mushrooms up with oil (your choice, I like canola oil I find EVOO to heavy) yes fill them right up they will absorb the oil ..

cut bacon very fine and saute it until 75% cooked
then add mushroom stems diced and diced onion and garlic..
when all looks done remove from heat and add crab(with juice) and cheese and mix well :cutelaugh .
let cool a bit then fill the mushroom caps up (heaping)with this filling.
place caps under a broiler till bubbly hot (5-7 mins.)
have some napkins ready!!

[arana]

[QUOTE=Itsjustme14]Cool! With all the entrees, we must have dessert! Here's my secret recipe for Chocolate Cheesecake!

2 8 oz packahes of cream cheese softened
3/4 cup plus 2 tablespoons sugar (divided)
1/2 cup cocoa
2 tablspoons vanilla extract (divided)
2 eggs
1 cup dairy sour cream
1 cup chocolate chips



Opps, Secrets out! lol
Sounds yummy, itsjustme!

[arana]

Ok here's an easy one for the sweet tooth...

OREO BALLS

1 lg pkg oreos (not double stuffed) processed to crumbs
1 8 oz pkg lite cream cheese

Roll into balls, freeze just until firm, then dip into melted white or semi-sweet chocolate.

Set on wax paper and refridgerate till chocolate is firm.

[wellred]

Arana,

Sweet balls!! :tong:

[arana]

I don't really have a name for this one, I just call it Chicken Stuff nor do I have any exact measurements. It's more "to taste" then anything.

Dice (Debone if necessary) 2-4 chicken breasts into cubes and brown in 2 tbsps sesame seed oil. Add 1 bunch of chopped green onions and a dash of chopped cilantro (chinese parsley). Fry in with chicken then add 1 can chopped water chestnuts, 1 can bamboo shoots, 1 package sliced mushrooms, 1 tsp shredded ginger, 1 clove crushed garlic, and stir. Add soy sauce to taste and 1 tsp cayenne pepper. Stir and let cook 5 mins.

While chicken is simmering, mix 1 tsp flour with 1 can chicken broth until smooth then add to chicken mixture and cook till reduced....about 15-20 mins.

Serve over rice

[arana]

This is good but takes a little time:

Carbonnades A La Flamande

3 lbs lean beef (round or chuck)
2 Cups Beer
1/2 Cup drippings or unsalted butter
2 Tblsp Wine Vinegar
1 Tblsp Olive Oil
3 Large Onions, Peeled and finely chopped
4 Cloves Garlic, crushed
2 Bay Leaves
2 Tblsp Flour
1 Tblsp Light Brown Sugar
1 1/4 Cup Strong Beef Stock
1 Bouquet Garni (cheese cloth filled with herbs and tied into a small bag)

Melt drippings or butter with the olive oil in a large skillet. Cut the beef into 1/2 inch thick slices, about 3 inches long and 1 1/2 inch wide. Quickly brown beef slices (carbonnades) in the fat, drain and put to one side. Lower the heat and in the remaining fat cook the onions until golden brown, then add the garlic. Place the onions and beef in alternating layers in a deep casserole dish, beginning with the onions and finishing with meat. Salt and Pepper each layer lightly (to taste).
Scrape up the juices in the pan in which the beef and onions were cooked, stir in the flour and sugar and increase the heat until the mixture forms a roux then stir in a little of the beef stock until the mixture is smooth: bring to boil. Add the remaining beef stock, beer and vinegar then bring back to a boil. Simmer over low heat for a few minutes. Put the bouquet garni and bay leaves in the casserole dish and pour in enough of the beer mixture to cover the meat. Cover the casserole dish with lid and bake on low shelf for 2 1/2 hours at 325 F. The flavor of the carbonnades is improved if the casserole is put aside after it's baked and reheated the next day before making the crust.

Garlic Crust topping:
1/2 pound of unsalted Butter
3 cloves of crushed Garlic
1 loaf French Bread

Melt butter in skillet over low heat. Stir in garlic. Slice French bread into 1/2 inch thick slices and soak them in the butter till absorbed. Put bread slices on top of carbonnades in casserole dish and bake in preheated oven at 325 F for 30 minutes. Meat should be thoroughly heated and garlic crust should be crisp with a golden tinge.

[arana]

Porcupine Balls

1 LB Ground Sirloin (or any ground meat of preferance)
1 Onion, grated
1 Carrot, grated
salt, pepper, garlic powder, Teriyaki Sauce(all to taste)


Thoroughly mix all ingredients and roll into shape of small, bite sized balls. Mix in favorite teriyaki sauce then cook over low heat, in oil for 30 minutes. These may also be baked in oven at 350*F for about 20-30 minutes or until cooked through out.

[arana]

An easy Beef Lomein recipe:

1 lb ground beef, diced beef or chunks of chicken (any meat you prefer)
2 packages of Oriental flavored Top Ramen
1/4 head Cabbage, shredded
1 Carrot, shredded
2 Tbsp Ginger, shredded
3 Green Onions chopped (for garnish)

Fry meat in sesame seed oil until done. While meat cooks boil noodles per package directions. Add vegetables and ginger and stir into meat untill vegetables are desired consistency. Mix flavor packages from ramen with 1/4 cup water and add to beef and vegetable mix. Toss noodles with mixture until well mixed together...garnish with green onions and serve.

[arana]

Asian Cabbage Salad

1 Head Cabbage, shredded
1/2 Cup crushed pinapple (optional)
1 package top ramen, crumbled
Asian salad dressing (your favorite)

Lightly toast ramen noodles in seasame seed oil, under low heat. Set aside when done.

Toss cabbage in large bowl with pinapple and salad dressing till well coated. Sprinkle in ramen noodles and mix.

[arana]

Calilco Beans

1/2 LB Hamburger, browned and drained
1/2 LB Bacon, fried till crisp, let oil drain off then crumble.

In a large casserole dish pour in and mix:

Hamburger
Bacon
1 Can Baked Beans
1 Can Green Beans, drained
1 Can Lima Beans, drained
1 Can Green Beans, drained
1 Can Lima Beans
1 Can Kidney Beans
1/2 Cup chopped Onion
1/2 Cup Ketsup
3/4 Cup Brown Sugar
1/2 Cup Sugar
1 tsp dry Mustard (regular mustard can also be used)

Mix all ingredients together well, then bake in oven at 350* F for 40 minutes

Sounds weird but is actually good.

[chook]

3 slices bread crusts removed
1/2 cup of water
1kg sausage meat
1 onion finely chopped
1/2 teaspoon dried mixed herbs
salt and pepper to taste
500g packet puff pastry thawed
beaten egg for glazing

1 remove the crusts from the bread then soak bread in hot water for 5 minutes, squeeze out excess water.

2 Combine bread, sausage meat,onion and seasonings. Mix well.

3 place one sheet of pastry on bench and spoon the meat mixture down the centre fold pastry so you have a long roll.

4 With a sharp knife cut roll into 4 to 6 inch pieces

5 Continue with remaining meat and pastry then glaze

6 Place on an ungreased baking tray, bake in a very hot oven for 20 to 25 minutes or until golden

Chook :bigrin:

[Michael623]

Honey And Soy Glazed Salmon

2 tb honey
2 tb soy sauce
1 1/2 tb fresh lime juice
2 teaspoons Dijon mustard
1 tb water
2 teaspoons vegetable oil
2 6 ounce salmon fillet

In a small bowl whisk together honey, soy sauce, lime juice, mustard and water. In a small non-stick skillet heat oil over moderate high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side or until golden. Add honey glaze to skillet and simmer. Stir while simmering for about 1 minute and then pour glaze over salmon.

For us fish lovers, lol

[arana]

this is usually eaten with heaps of tomato sauce (dead horse)

So there you have it Dogs Eye with Dead horse LOL

Cheers Chook :bigrin:


Chook can you explain the tomato sauce part as I can't imagine you just open up a can of tomato sauce and pour it over the top. Do you season it or something as well?

Thank you!

[chook]

Tomato Sauce is what you call Ketchup

Chook :bigrin:

[SweetBlackAngel]

The only recipe I know is the following:

1-800-ORDER-OUT...lol :bigrin:

:cutelaugh

Ahhhh....a bear...erm, I mean, a guy after my own heart. ;) :tong:

[chook]

1 Cockatoo of choice
1 Large onion finely sliced
1 Large carrot sliced
2 Sticks of celery finely sliced
1 Large can of chopped tomatoes
1 Parsnip sliced
1 Swede chopped into cubes
2 Large potatoes cut into cube
2 heaped tablespoons of tomato paste
Salt and pepper to taste
Dash of Worcestershire sauce
Splash of Tobasco sauce
1 Very clean House Brick
3 Litres water

In a very big heavy based pot put in the House Brick first and then add all the the other ingrediants bring to the boil and then slowly simmer until the brick is soft. Once it has reached that point your soup is ready, oh, throw the cocky away as it still will be as hard as a rock, normal cooking time about 6 hours.

Chook :bigrin:

[arana]

1 Cockatoo of choice


Great Chook, next you'll be taking Aussies pussy and making pussy soup! :tong: :eek:

[wellred]

Here is a chicken recipe that also includes the use of popcorn as a stuffing - imagine that. When I found this recipe, I thought it was perfect for people, like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try.

BAKED STUFFED CHICKEN
6-7 lb. Chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)

Preheat oven to 350 degrees. Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds. When the chicken's ass blows the oven door open and the chicken flies across the room, it is done.

And, you thought I couldn't cook !!

[Lorcan]

LOL! :tong:

I'll have to try that Wellred; I can't cook either.
My partner left for the weekend and he gave me instructions on what to put in the crockpot. :rolleyes:

[gina42]

lazy man's stuffed cabbage.
1 head of cabbage
1 lb of hamburger (or aliitle more depending on how meatie you like it)
1 can of diced tomatoes(16 ounces)
2to3 cans of tomato soup
med. onion and green pepper(optional)
1/2 cup uncooked minute rice

chop cabbage into bite size pieces..
dice pepper and onion,add to hambuger,scramble the meat and drain fat from pan..
add cabbage,hambuger,soup,diced tomatos&rice,mix well...put into baking dish and bake at 350 for apx 45 minutes...depending on how much you make you may need to cook it a bit longer and i add apx 1/4 water to mine while baking i like my lazy mans cabbage with a little juice.

[chook]

3 Tablespoons olive oil
1 Onion very finely chopped
500g prime beef minced
Salt to taste
1 Bottle of tomato puree
1/2 of the bottle of the tomato puree full of water
2 heaped tablespoons tomato paste
1 Teaspoon sugar


In a heavy based sausepan heat oil and add onion, once onion is transperant add minced beef and salt and brown off beef once beef is browned add tomato puree tomato paste water and sugar bring to the boil then simmer on a low heat for two hours. for a richer flavour you can add a piece of pork or a couple of bacon rashers at the browning stage.....................But please dont put in a ton of herbs or a truck load of garlic it just doesnt belong in it.I gaurantee you it will be the sweetest tasting pasta sauce you'll ever have :)

Chook :bigrin:

[chook]

1 kg prime minced beef
3 eggs
1/2 cup of freshly grated parmesan cheese
1 cup breadcrumbs
2 cloves of garlic crushed
A real good hand full of finely chopped continental parsely
Salt to taste
Freshly ground black pepper to taste

Place all the ingrediants in a bowl mix thouroughly then shape mixture into patties place in fridge for half an hour then fry in olive oil, These go great with a fresh garden salad or on sandwiches the next day :)

Chook :bigrin:

[m.in.heels&hose]

Here is one of my favorite pies!!!
Its called carolina colonial pie

i am not going to put in the recipe fro the crust, (only because i use the packeged crust)
FOR THE FILLING
8 tbsp butter (or margarine)
1 cup sugar
3 large eggs (room temperture)
1tsp vanilla
1/2 tsp allspice
1/2 cup of the following! chopped pecans,raisins,shredded coconut


in mixing bowl cream butter and sugar until light
add eggs (one at a time) beatting each in before adding the next one
add vanilla and allspice (mix well)
and add chopped pecans,raisins & coconut (mix well) again
place in pie shell and bake at 325 degrees (moderate oven) for 45 minutes, or until firm and crust is golden brown


ENJOY! :cool:

[gina42]

zucchini bread
2 cups flour
1 cup sugar
3 eggs
1 teaspoon baking soda
1 teaspoon salt
2cups shredded zucchini
1 cup vegetable oil (or olive oil,what ever your perfeer)
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 cup choped nuts

mix all ingredients together thoroughly...bake at 350 for 60 to 65 minutes.
this makes 1 loaf.

[m.in.heels&hose]

here is another recipe my grandmother would make when we did not feel well
i find this on the bland side, but its still good (i tend to be a spicy person)

in a stock pot
add a large can of crushed tomatoes, and a large can of diced tomatoes and 2 or 3 cups of water
add 1 large onion (cut into quarters)
1 lb. of hot dogs (cut into 1 inch peices)
1 bay leave
1 tsp. minced garlic
salt & pepper to taste

and in another pan boil up a pound package of spaghetti,(break uncooked spaghetti into three's) and after cooking, add to the soup mixture cook to a boil for 5 minutes or until warm

[chook]

3 Tablespoons of soy sauce
2 tablespoons of extra hot chilli sauce
2 tablespoons of tomato sauce (ketchup for arana)
2 tablespoons sweet sherry
2 cloves of garlic crushed

Combine all the ingrediants in a bowl and mix well then bate over meat or chicken let sit in fridge for at least 1 and 1/2 hours before whacking it on the BBQ The longer the meat sits in this the more flavour you get :)

Chook :bigrin:

[arana]

1 Cup Chopped pecans or walnuts
1 Package Vanilla pudding & pie filling mix
1/2 Cup Cold water
1/2 Cup 80 proof Bacardi amber rum
4 eggs
1/2 Cup vegetable oil
1 Package yellow cake mix (if using mix with pudding already in it omit instant pudding and use only 3 eggs and 1/3 cup oil)

Preheat oven to 325*F. Grease and flour 10" tube pan or 12 cup fluted pan. Sprinkle nuts over bottom of pan. Combine all cake ingredients. Blend well with electric mixer at medium speed. Pour batter over nuts. Bake 1 hour. Cool. Invert pan on serving plate and remove cake.

Glaze: 1/2 Cup Butter
1/4 Cup water
1 Cup sugar
1/2 Cup Bacardi
Whipped Cream (optional)
In sauce pan melt butter over medium heat. Stir in water and sugar and boil 5 minutes, stirring constantly. Remove from heat and stir in rum. To Glaze cake, prick top of cake with fork several times. Spoon and brush glaze mixture over entire cake evenly, allowing cake to absorb glaze. Repeat several times until glaze is used. If desired decorate cake with whipped cream.

[arana]

1 package pistachio sugar free pudding mix
1 Cup skim milk
1 large 20 oz can crushed pinapple with juice
1/2 Cup cool whip (fat free)

Mix pudding and milk. Add pineapple and juice. Whisk together. Fold in whipped cream and chill.

[arana]

Place in glass bowl the following ingredients in layers:

Lettuce, chopped
Red onion, diced
Frozen peas, 1 package
"Frost" with mayo, or a similar dressing. Make sure you spread evenly and all the way to the edges of bowl to form a seal.

Top with:

1 layer of shredded cheddar cheese
1 layer bacon bits

This is better if made the night before. Other vegetables may be layered in if you like.

[m.in.heels&hose]

EGGS BLACKSTONE

toast 2 english muffin halfs
put a slice of tomato on each half
cover the tomato with a poached egg (or fried eggs over easy)
cover that with a slice of cheese (american,swiss provalone, or cheddar)
and cover that with hollandaize sauce, and sprinkle crushed up bacon over the top

[m.in.heels&hose]

anto pasta salad

cook up a package of tri colored rotini
drain and set aside to cool

1 1/2 cups of the following sliced black olives,red onion (diced),green bell peppers (diced) shreaded carrot, and sliced celery, and sliced pepperoni (cut into either halves or quarters)

mix all ingreidaint in a lager "tupperware bowl" and add a bottle of ceasar salad dressing
and mix well
:cool:

[ladydelanie]

Better Then Sex Dessert ( I don't think so!) :)

Crust

1 cup flour
1/3 cup powedered sugar
1/2 cup butter softened
1/2 cup pecans or walnuts chopped

Filling

1 Family size Cool Whip
1 cup powered sugar
1 8 oz pakg cream cheese
2 3 oz boxes of instant choclate pudding
3 cups milk
Mix first 4 ingredients, Press in a 9x13 in pan.
Bake at 350 degrees for 10 mins. Let cool.
Combined 1 cup of Cool whip with 1 cup powered sugar and cream cheese.
Beat until fluffy, spread over the crust mixture.
Prepare pudding with the 3 cups of milk. Pour over above layer. Chill for at least 1 hour. Spread with remaining Coool Whip. Sprinkle with more nuts if desired. Chill for for at least one more hour. Serve and enjoy!

[ladydelanie]

Tortillla Roll Ups

3 8oz pkgs cream cheese
1 1/2 cups stuff green olives, chopped
6- 8 Tbsps salsa medium or hot or to taste
1 pkg flour tortillas 8-10 to a pack

Soften cream cheese at room temp. Mix in the other ingredients. Spread a thin lay over, tortillas, not too thin!
Roll up tortilla tightly. Wrap individual tortilla in plastic wrap. Place in fridge for 1 hour. Remove plastic wrap. Slice with sharp knife to make 1/2 inch thick slices.
Serve with salsa on the side if desired. Makes a great appetizer.

[ladydelanie]

Dr. Pepper Roast

1 c Dr Pepper
2 tsp garlic salt
1/4 tsp dry mustard
1/4 tsp black pepper
1 Tbsp vinegar
2 Tbsp ketchup
2 Tbsp soy sauce

Combine all indredients, mix well. Pour over a 3 to 4 pound Beef or Pork Roast.
Bake at 325 for 3 hours.
You can marinate roast for 1 or 2 hours before cooking if desired.

[m.in.heels&hose]

this is my rendition of turkey or chicken soup


1- 28 oz. can of crushed tomatoes
2-12 oz cans of beer
1-cup of the following, sliced carrots,bell pepper strips,green beans,green peas (frozen)
1-medium onion (quartered)
half cup of chopped celery leaves
1-tsp. of garlic powder
1tsp. black pepper
2tblsp. italian seasoning
1 cup dry rice
put all ingrediants in a large crock pot and cook on low until rice is cooked, and veggies are tender


this is a great soup for a cold and dismal day :wiggle2:

[m.in.heels&hose]

this is my recipe for fruit cake!
like i have said before, its takes one to bake one! (lol)
i hope anyone who makes this enjoys it as much as i do, i have found this is a fruit cake even people who dont like fruit cake has liked

------------list of ingrediants-------------------
1/2 cup butter (1 stick)
3/4 cup brown sugar
2 cups candied fruit
1/2 cup molasses
2 eggs (chicken eggs chook)
1/2 cup milk
2 cups flour
1tsp cinnamon
1/2 tsp allspice,mace,clove (ground),baking soda,lemon extract
OPTIONAL INGREDIANTS
1/4 cup raisins,chopped dates,chopped walnuts,chopped almonds or pecans


mix all dry ingrediants in a large mixing bowl
then add eggs, and milk
mix in molasses
and add the candied fruit and any other "optional" fruit or nuts
and lemon extract
mix well
pour batter into 2 (small)well greased and floured bread tins
and bake at 350 degrees (moderate oven for chook)
for 45 to 60 minutes
when they come out of the oven, glaze them with dark corn syrup
and then after they have cooled, take them out of the tins baste them and keep them moist on all sides
(i use a 50/50 mix of dark corn syrup and spiced rum)

ENJOY! :bibounce:

[m.in.heels&hose]

here is one the sports minded kind of guy! (lol)
DADS PICKLED EGGS
in a large pan of water, boil up 6 to 12 medium to large eggs
while boiling, put in a pinch or two of pickling spice

after eggs are boiled and cooled, peel them (they will have a brown tint from the pickle spice)

in a large glass container, mix white vinegar, with the same water that the eggs boiled in (spices too)
a 50/50 mix is best
place eggs in jar and refridgerate for a day
and enjoy them (a little salt & pepper is good too)

p.s. minced garlic or crushed hot peppers can be substituted for the pickling spice

:cool:

[chook]

4 Cups self raising flour
pinch salt
30g butter
1 cup milk
1/2 cup water

Sift flour and salt into a large mixing bowl and rub in butter.
Make a well in flour and add milk and water
Mix with a knife until the dough leaves the sides of the bowl
Place on a greased tray and pat out to about 10 inches in diameter
Cut a cross on the top and place in a very hot oven 425 degrees F and bake for 25 minutes, lower the heat to 350 F and bake for a further 10 to 15 minutes or until the damper sounds hollow when tapped with your knuckles
Serve sliced with butter and golden syrup or jam if desired

Golden Syrup is nearlly the same as treacle

[chook]

1 can 450g crushed pinapple
125g margarine or butter
375g mixed dried fruit
1 teaspoon mixed spice
1 teaspoon bicarb of soda
pinch of salt
1 cup self raising flour
1 cup plain flour
2 eggs beaten

preheat oven to 160 degrees
boil first 7 ingredients in a saucepan for 10 minutes then let cool
in a mixing bowl add fruit eggs and flour mix well
place mixture in a 18cm square cake tin lined with grease proof paper
bake for 1 hour and test with skewer until the skewer come out dry
leave in tin for 5 minutes then turn onto a rack to cool
store in an airtight container

Chook :bigrin:

[BearStar]

ok everyone, we know alot about each bi~now, but not many of us mention anything about food! and for some reason we always get around to talking about food (in the chat room) so here is a space to forward your favorite, or most guarded secret recipe

i am going to give my chili recipe

1-28 oz. can crushed or diced tomatoes
2-14 oz. cans pinto beans
3-tblspn sweet chili powder
1-tsp minced garlic
1-shot of jack daniels
2-medium green or red bell peppers (long thin slices)
1-medium onion (long thin slices)
2-lbs. of your favorite ground meat (i like ground pork) browned and scrambled

optional ingredients
1-5 hot peppers (jalapeno to habeneros) cut into slices
1 or 2 tblspn-cayenne powder
1 or 2 dashes of worstershire sauce
1 tblspn of finely chopped celery leaves

put all ingredients in a large slowcooker/crock pot
under slow or medium heat and cook until the onions & peppers are soft and tender

just remember that the more hot peppers you use, the hotter the chili will be

i have found this recipe supports both flavor and "heat" as well
ENJOY :cool: or :eek:

Texans don't put " beans " in Chili. The Beans , pinto beans only , are cooked in a stewpot by themselves, with a little bit of fatback or bacon for flavor, and a can or two of Rotel diced or whole added . oh , also add I large
Onion diced , if you like onions , BUT NEVER PUT THE BEANS IN THE CHILI !!!
Beans are to be eaten with Southern style Cornbread as a side dish with the
Chili . Try a mixture of two or three grated shredded cheeses, like Colby Jack
or chedder on top of the chili when serving Tortillia Chips are to be served with the Chili NEVER CRACKERS !!!

[m.in.heels&hose]

hello bearstar
thank you for the info about beans and chili, being up in NEW HAMPSHIRE
i would have never known that, and i never serve crackers with chili, i dont like any type of cracker in any stew,soup or chili!
but thanks again
m.in.heels&hose :cool:

[gina42]

meatloaf
i dont have exact messurments but here it is,use your oun judgement :)

3 eggs
a good health squrit of ketchup...use your oun judgement
1 med onion,diced
1 pkg. lipton onion soup mix

mix all together,than add oatmeal 1/2 cup to start,than keep adding it untill it looks like its binding,than add 3 lbs of hambugher and mix all together...
put into a baking dish or ontop of a broiling pan and shape it.
bake at 350 for 1hr and check,depending on how big you make your meatloaf it may takr alittle longer to cook..


i will tell you with my meatloaf recipe i have varied for different tastes,like instead of ketchup,i have used bbq sauce and sometimes instead of hambuger i will use a pound of ground pork to 2 lbs of ground turkey meat and once i used 2lbs of ground deer meat and 1lb of ground pork.

its a fairly easy recipe and can be made many different ways,who every trys this,enjoy...it was my great gram's recipe and she always told me it was a family secret, well i guess the secret is out,lol...
:shades: :wiggle2: :bounce:

[arana]

1 lb Ground Beef
2 Can Tomato Sauce (Puree chook and jazzer)
1 small block of Velveta Mexican Flavored Cheese, sliced or cubed
1 Can Been Dip
1 Onion, chopped
Peppers, if desired

Brown ground beef till cooked then drain. Melt in cheese. Add remaining ingredients and mix. Thoroughly mix and heat mixture then pour into serving bowl. This is a thick dip.

[arana]

Layer in tall bowl, or glass container:

Crumbled Brownies
Chocolate Mousse
Crushed Heath Bars
Whipped Topping

Repeat layers until bowl is filled then chill before serving.

[arana]

DO NOT USE A METAL SPOON! DO NOT REFRIGERATE!!

For Starter: In a large resealable plastic baggie place 1 Cup Flour, 1 Cup Sugar and 1 Cup Milk. Mix together by kneading bag.

Day 1 -- After receiving or making starter do nothing
Day 2 -- Knead bag
Day 3 -- Knead bag
Day 4 -- Knead bag
Day 5 -- Add 1 Cup Flour, 1 Cup Sugar, 1 Cup Milk and knead bag
Day 6 -- Knead bag
Day 7 -- Knead bag
Day 8 -- Knead bag
Day 9 -- Knend bag
Day 10 - Add 1 Cup Flour, 1 Cup Sugar, 1 Cup Milk, knead bag then separate part of mixture into 3 separate bags of 1 Cup each. Give to 3 friends.

To Remaining Batter Add:

2/3 Cup Oil
2 Cups Flour
1 Cup Sugar
1 1/2 tsp Baking Powder
3 Eggs
1/2 tsp Cinnamon
1/4 tsp salt
1/2 tsp Baking Soda
1/2 tsp Vanilla
(Raisins may be added if desired)

Mix well and pour into 2 well greased and sugared (not floured) loaf pans. Bake 50 minutes at 350* degrees. Cool 10 minutes before removing from pan.

[wanderingrichard]

this gives you a taste of the simple wholesome fare of the people living along both sides of the US/Mexico border. it's not fancy, it's not "pc" or heart smart, but damn, is it good.

remember there isn't much portional or proportional about it. where it says cans, take it to mean 12 to 15.25 oz. cans. [ 298 to 432 g.]

the nice thing is, you can adjust to larger crowds or batches by just going to larger cans of things and adjusting the other ingredients to match.

2 cans,[ aka tins, for chook and jazzer ;-) ]peeled tomatoes
2 cans yellow corn
2 small cans of green chillies [ i had to check my pantry on this, the cans are sized at. 4 oz. or 113 g.]
2 cans pinto beans or ranch style beans
1 large can hominy
1 pkg hidden valley ranch dressing
1 pkg. taco seasoning
1lb. ground beef or meat, you can substitute chorizo or andouille sausage if you want
1 small onion, medium chop
1/3 cup water.

DO NOT DRAIN THE CANS! USE ENTIRE CONTENTS.

in a large pot, brown the ground meat or sausage, added chopped onion and carmalize.

add 1/3 cup water, ranch dressing, taco seasoning, green chillies, and tomatoes.

bring to a boil. add remaining ingredients and return to a boil again, then turn down the heat and simmer for approx. 20 minutes.

serve hot, over a bed of Doritos, jalapeno corn bread, or other favorite, and top with shredded jack or cheddar cheese.

dont forget, if this is too mild for your tastes, add ins such as tobasco or dave's insanity sauce will give it that kick you want.
enjoy
rich

[aussie blonde]

2 cups dried pinto beans
7cups cold water
2 smoked ham hocks
1 medium onion finely chopped
2 cloves garlic crushed
1/3 cup of tomato paste
4 red chillies chopped
fresh ground black pepper
3/4 tablespoon molasses


Rinse beans then place them in a large saucepan with the water
Bring to the boil cover and simmer for two minutes.
Remove from heat and let stand for one hour

Bring the beans to the heat and add the ham hocks onion garlic chillies tomato paste pepper and molasses and simmer for one hour
When done remove the hocks and take the meat off them chop it up and put back into the beans.

And if any Texsans dont like it the way its done out here............STIFF SHIT


Cheers Chook :bigrin:

[chook]

OK so I spelled it wrong Big Deal :tongue:


Chook :bigrin:

[wanderingrichard]

hey! thats the way i make my beans too! it's them darn particular uppity east texans ya gotta watch out for :)

[m.in.heels&hose]

hello everyone
i just wanted to thank everyone who has shared their recipes here, by saying this thank you, is in no means is my way of closing this thread, i really do hope it thrives still!
thank you all again :grouphug:

[arana]

OK so I spelled it wrong Big Deal :tongue:


Chook :bigrin:

Technically, Aussie spelt it wrong Chook. lol If you wouldn't have said anything she would've taken the blame. What a sweet hubby you are. aww

Hugs,
Arana :tong:

[m.in.heels&hose]

GREEN PEPPERS WITH CHEESY RICE

for 4 servings, you will need the following
4 lg. green bell peppers
1 cup brown rice
3/4 cup chopped onion
1/4 cup sliced mushrooms
2 tbsp butter or margarine
1 to 1-1/2 cup grated sharp cheddar cheese
1/2 cup cottage cheese
1/4 cup chopped parsley
1/4 cup dried thyme leaves
ground black to taste


PREPARATION
wash the peppers, and cut the tops and webbing out, and steam until barly tender

meanwhile, cook rice according to the directions,
saute onion & mushrooms until tender in heated butter, and add the rest of the ingredients

place peppers in an oiled baking dish and spoon in rice,veggie &cheese mixtureand replace the pepper tops, and back at 400 degrees (f) for 15 minutes, or until throughly heated

sorry chook and jazzer, i dont know what the oven temp conversion is for centrigrade

:cool: enjoy!!!!!! :bibounce:

[gina42]

stir-fried mixed vegies...

1 tablespoon cornstarch
1 vegetarian-style bouillon cube crumbled
1 teaspoon brown sugar
1 teaspoon vineegar
1/4 teaspoon ground ginger
2 tablespoon soy sauce
1/4 cup water
2 tablespoons oil
4 green onions,sliced
1/4 lb.fresh whole mushrooms
8 (or more if you want)cherrie tomatoes
4 cups total...
cauliflowerets,sliced peeled cucumbers,snap or sugar peas,sliced cerlery,diced zucchini and or yellow summer squash,broccoli flowerets.

mix cornstarch,bouillion cube,brown sugar,vinegar,ginger,soy sauce and water ..set aside.
heat oil in wok or large skillet,add all vegies,stir fry over high heat for about 3 minutes.
stir in first mixture,cover and cook for about 3 minutes,stirring once or twice..

this is good served with rice or noodles and servers about 4 servings..

[arana]

Sort of thought this fit in here.... :tong:

[m.in.heels&hose]

i am never going to look at the pilsbury section in the same manner as i used to!!!



OH THE TRAUMA!!! LOL


this is great arana, (disturbing) but great :yikes2:

[gina42]

i am never going to look at the pilsbury section in the same manner as i used to!!!



OH THE TRAUMA!!! LOL


this is great arana, (disturbing) but great :yikes2:


omg,arana,this was very funny and thankyou for sharing

[arana]

The History of Eggnog

[usedbear1950]

here is another recipe my grandmother would make when we did not feel well
i find this on the bland side, but its still good (i tend to be a spicy person)

in a stock pot
add a large can of crushed tomatoes, and a large can of diced tomatoes and 2 or 3 cups of water
add 1 large onion (cut into quarters)
1 lb. of hot dogs (cut into 1 inch peices)
1 bay leave
1 tsp. minced garlic
salt & pepper to taste

and in another pan boil up a pound package of spaghetti,(break uncooked spaghetti into three's) and after cooking, add to the soup mixture cook to a boil for 5 minutes or until warm


A can of SpaghettiO's and hot dogs was a favorite in Harlem when I was a kid..."Ghetto Spaghettis"

[Biboz49]

Oh god and I used to love egg nog....too funny Arana :eek:

[arana]

Does anyone have any good Holiday recipe's and traditions they could share?

[arana]

Good Neighbor Bars


2 pkg Crescent Rolls
2-8 oz. cream cheese
1 c. sugar
1 tsp. vanilla
¼ cup butter (1/4)
½ cup sugar (1/2)
2 tsp. cinnamon

Grease 9 x 13 pan. Roll and pinch 1 tub of crescent rolls on the
stone for the bottom
crust.
Mix cream cheese, 1 cup sugar and 1 tsp vanilla together
until smooth.
Roll out the other tube of crescent rolls to almost cover
the cream cheese filling. Put the cream cheese filling on the first
layer of crescent rolls and then put the second tube of crescent
rolls over the cream cheese filling.
Melt the ¼ butter over the top of the crescent rolls.
Mix together ½ cup sugar and 2 tsp. cinnamon and shake over
the top of the butter drenched crescent rolls.
Bake at 350 degrees for 30 minutes. Best if served
refrigerated.

[Driver 8]

Spicy Black Beans

These are good just as-is, perhaps with tortilla chips. I also use them in nine-layer dip, burritos, tacos - any sort of Tex-Mex dish.

If you like to camp, these can easily be made over a fire.


Four small OR two large cans of black beans (or the equivalent amount of dried beans, if you're patient enough to soak them), mostly drained
One small can diced tomatoes (or one large chopped tomato)
One small onion
Two cloves garlic
Cilantro, cumin, red pepper, basil, red pepper flakes
Olive oil


Chop the onion and garlic and sauté them in a small amount of olive oil. Add the spices to taste - I put in a healthy pinch of each; you might prefer more or less. Stir in the beans and cook over medium heat for about twenty minutes or so. Stir in the tomatoes and cook an additional five minutes or so.

It's a simple recipe, but enjoyable and satisfying.

[12voltman59]

Here is my contribution to this interesting thread that I somehow missed. It is a recipe handed down to me from my father's mother. She was a good old country granny who has long since passed on to "be with the Lord."

Grandma's Coffeecake

1 cup sour milk (to immediately sour--add 1 tbls of vinegar)
1 tsp baking soda added to milk
stir to mix soda and vinegar thoroughly

2 1/2 cups white all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp ground nutmeg
1 tbls ground cinnamon
1 cup white granulated sugar
3/4 cup brown sugar (light or dark according to preference)
3/4 cup oil (safflower/rape seed; corn oil)

put these ingredients in large mixing bowl--mix by hand (that is the best way to get all of the ingredients totally mixed--you will have a dry crumbly mixture when done)

set aside appx one cup of this mixture for use later....

to the above ingredients that are in the large mixing bowl, add one egg and the cup of milk

mix well and when done--pour the mixture into a 9"x11" baking pan that has been well greased.
now take the cup of dry ingredients that was set aside earlier and spread this around on top of the wet mixture

(As far as the cinammon and nutmeg--you can do this to taste and let me tell you--don't use nutmeg that has already been ground. Spend a bit more to buy whole nutmeg and grind it yourself--it does as Emeril might say---"Kicks it up a notch....BAMMMMM!!!!")

Bake the cake in a pre-heated 400 degree oven for appx 30 minutes or until a toothpick or fork is clean after poking to test for doneness.

The original recipe did not include nuts but I like to add them--any kind of preferred nuts will do fine--amount is at your discretion.

Best eaten warm with some butter, margarine or spread on it.

For those of you in metric countries--I don't know how--but I am sure you can find the proper math to help you convert amounts and the cooking temp--sorry I did not post this before the holidays--this is the only time of the year I do it since it is loaded with sugar. I have family and friends who ask for this each year..ENJOY

[Driver 8]

don't use nutmeg that has already been ground. Spend a bit more to buy whole nutmeg and grind it yourself--it does as Emeril might say---"Kicks it up a notch....BAMMMMM!!!!")


Fresh spices make a difference for so many recipes - same with lemon juice! If you can get a fresh one, you can really taste the difference.

Unfortunately it's so inconvenient to keep fresh herbs and spices on hand that I usually use the dried stuff unless it's a special occasion. Haven't found a really great brand of lemon juice, but there's a Key West lemon juice they sometimes sell at Trader Joe's which doesn't have the processed taste that RealLemon does.

[arana]

Fresh spices make a difference for so many recipes - same with lemon juice! If you can get a fresh one, you can really taste the difference.

Unfortunately it's so inconvenient to keep fresh herbs and spices on hand that I usually use the dried stuff unless it's a special occasion. Haven't found a really great brand of lemon juice, but there's a Key West lemon juice they sometimes sell at Trader Joe's which doesn't have the processed taste that RealLemon does.

That's very true, I've heard chef's say you shouldn't keep spices longer than 6 months to a year and always get real instead of imitation. Thankfully I can go to the backyard for lemon juice.

[12voltman59]

Fresh spices make a difference for so many recipes - same with lemon juice! If you can get a fresh one, you can really taste the difference.

Unfortunately it's so inconvenient to keep fresh herbs and spices on hand that I usually use the dried stuff unless it's a special occasion. Haven't found a really great brand of lemon juice, but there's a Key West lemon juice they sometimes sell at Trader Joe's which doesn't have the processed taste that RealLemon does.


Driver--the product of which you speak is called "Nellie and Joe's Key Lime Juice" They are a company based in Key West. The key lime is a smaller, tarter lime. I use Nellie and Joes quite often if I don't have fresh limes or lemons... Other retailers such as speciality food stores often carry this product and I even think I recall recently seeing it at my local Kroger store

[Driver 8]

Driver--the product of which you speak is called "Nellie and Joe's Key Lime Juice"

Actually there are two different ones - a key lime juice and one called "Key Lemon Juice." I have a bottle of each. Unfortunately they go in and out of stock here, so I occasionally run out.

[nubiwoman]

VIRGINS 2 or 3
Butter 1Kg per Virgin
Toast 3 or 4 slices per Person

In Dorset in is now almost impossible to get fresh virgins but because the flavour is far superior to dried or frozen it's worth the extra effort. Even if you can only find one it can make all the difference to the meal.

Strip the virgins or if frozen defrost over night then strip. Warm the butter in a large pan and rub all over, (not you the virgins) paying particular attention to the buttocks and hips. Slowly warm the virgins in a large pan and when hot place on fresh hot toast. Eat immediately. If their are leftovers they can be kept in a cool fridge for a day or two.

Enjoy one and all

[nubiwoman]

NOT ME!... tom_uk getting a bit peckish it seems :oh:

[arana]

VIRGINS 2 or 3
Butter 1Kg per Virgin
Toast 3 or 4 slices per Person

In Dorset in is now almost impossible to get fresh virgins but because the flavour is far superior to dried or frozen it's worth the extra effort. Even if you can only find one it can make all the difference to the meal.

Strip the virgins or if frozen defrost over night then strip. Warm the butter in a large pan and rub all over, (not you the virgins) paying particular attention to the buttocks and hips. Slowly warm the virgins in a large pan and when hot place on fresh hot toast. Eat immediately. If their are leftovers they can be kept in a cool fridge for a day or two.

Enjoy one and all

Do they have to be virgin's or can you substitute on this recipe if you're out?

[curiousbigdude]

What a wonderful thread... and right after spending 10 minutes in another thread reading people's resolutions to lose weight. But when in Rome...

Chicken Vegetable casserole

1lb chicken parts (remove the skin if you wish)
2 T. vegetable oil
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
4 ounces sliced white mushrooms
1 large clove minced garlic
1 T. flour
1 can cream of mushroom or cream of celery soup
1 cup chicken stock (or low sodium canned chicken broth)
2 lb. of fresh mixed vegetables, I prefer broccoli, cauliflower, and carrots

Season the chicken parts lightly with fresh ground pepper. In a heavy saute pan, brown the chicken in the vegetable oil on both sides. Remove the chicken from the pan. Sweat the onion, celery, and carrot on low heat until softened but not browned, about 8 minutes. Add the chopped garlic and mushrooms and cook until softened, about 5 minutes. Sprinkle the flour over the vegetables and cook for about a minute. Mix the can of cream soup with 1 cup of stock and add to the pan. Arrange the vegetables and chicken in a large casserole dish and pour the sauce over the top. Bake, uncovered, in a 350 degree oven for 45 minutes or until the chicken is done and sauce thickened.

Note: You can substitute frozen vegetables for fresh, but they tend to give up a lot of water and it will make your mixture too runny.

[3naib]

Here is THE most decadent brunch item I can share:

BOURBON RAISON FRENCH TOAST SYRUP

2T butter
2 ½ t brown sugar
5 t bourbon
2 ½ t heavy cream

you can prepare this in advance:
melt butter over low heat slowly and add heavy cream, brown sugar and bourbon. (I’m a bourbon snot- so I recommend you get a lil bottle of some GOOD stuff like Woodford Reserve, Basil Hayden or Makers Mark.)


before serving:
in a separate dish, add a small splash of bourbon to boiling water, and soak white raisins to soften. add the raisins to warmed syrup last, and drizzle it over your french toast.

[3naib]

And a cherished 11th generation Pennsylvania Deutch recipe:

CARROT CASSEROLE
(Serves 4-6)


• 2 T butter
• 2 c carrots, cooked, then mashed
• 3 beaten eggs
• 2 c grated cheddar cheese [I like ½ greyer better!]
• 1 small onion, grated
• salt
• pepper
• paprika


1. Boil large chopped carrots until soft, strain, then mash in pan.
2. Add butter and other ingredients, mix well.
3. Pour into greased 1½ qt casserole pan.
4. Bake at 325 for 45 min.

[arana]

Christmas Eggnog Pound Cake

1 c. butter
1 c. Crisco shortening
3 c. all-purpose flour
1 c. commercial dairy eggnog
1 c. flaked coconut
3 c. sugar
6 eggs
1 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. coconut extract

Preheat oven to 325 degrees.

Cream butter and shortening.

Gradually add sugar, beating well.

Add eggs one at a time, beating well after each addition.

Using a spoon, add flour to creamed mixture, alternately with eggnog, beginning and ending with flour.

Stir in coconut and flavorings.

Blend well.

Pour batter into well-greased and floured 10 inch tube pan.

Bake at 325 degrees for 1 1/2 hours.

[12voltman59]

For a party or other similar event--I like to make my version of Creole Shrimp--the basic recipe I cite here comes from a cookbook published by The Pirate's House--a landmark restaurant in Savannah, Ga. It is a landmark place for several reasons: it is a good place to eat albeit a bit touristy; very historic for some parts of the building are among the oldest remaing structures in the state of Georgia that date back to 1733; the place is very briefly mentioned in Robert Louis Stevenson's "Treasure Island." The Pirate's House. 30 E. Broad St., Savannah, Ga.


The first step is to either cook apx 1/2 pound of chopped up bacon or simply use an oil such as a cooking grade EVOO (extra-virgin Olive oil) in a deep skillet.
take one medium to large sweet onion--preferably an onion such as a Vidalia or a Walla Walla sweet onion depending upon availability--finely chopped
3 ribs celery, chopped
1 clove garlic, crushed
1 bell pepper, cleaned and chopped
Saute these ingredients until cooked down--to this add the following:
1 small can or bottle of clam juice or clams in juice
1 cup chicken or vegtable broth or stock
1 large can tomato puree
1 tbsp finely chopped fresh parsley
1 tbsp fresh or dried chives
1 bay leaf
1 tsp brown sugar
1/2 tsp Tabasco (or other favorite hot or pepper sauce)
1 tsp fresh or bottled lemon juice
Worcestershire sauce to taste

blend all of these ingredients well--bring almost to a boil then turn back heat to a very low simmer until done

As a seperate step-- prepare shrimp--while frozen pre-ccoked shrimp is suitable--fresh, uncooked shrimp you cook yourself is best.

Medium size shrimp is usually best to me--whatever amount you use--usually one to two pounds is a good amount. In a nice large stock pot--fill adequately with water--add one or two bottles of beer of your choice---cut up one onion--Once again, using a good sweet one like a Vidalia is best--add a bag of Zatarain's or Old Bay Shrimp, Crab, Lobster boil seasoning pack. Bring the water just up to a boil then shut off the heat and remove the pot from the burner if is an electric cook top.
Put in your shrimp and wait for them to turn a nice shade of pink but don't let the shrimp remain in the hot water for too long--it will turn the shrimp rubbery otherwise--taste a few--ummmmmmmmmmmmmmmummmmmmmm. This combination of ingredients makes shrimp really nice and sweet.

Drain the shrimp in a collander and let them cool to the touch--then some work does begin--peel the shrimp and devein them--lots of work but worth it. Have you partner or kids help you do this....

Also on the side-prepare one to two cups of rice according to instructions--the rice will be added to the sauce when ready to serve. One cup for just your family--two or more if you want to feed a large group for a party.

When the shrimp are done--take the sauce off the heat and add them to sauce along with the rice---to "kick it up a notch" and make the dish more authentically creole style--add either a blonde roux or some file gumbo powder if you have access to that.

I often add some form of cooked sausage to this dish as well--hopefully I can find andouille sausage or if not, then a mild Italian sausage.

For cooking roux--if you have not done it--it is kind of fun to learn--watch Emeril on Food TV or read about it from a cookbook.

You are cooking flour and some sort of fat together--I like to use a cast iron skillet and get my roux done to a mid-range--that is somewhat brown--this takes lots of time and constant stirring.

The roux adds body and tightens up the sauce as does the file gumbo which also provides some more flavor--wait until the very last to add the file gumbo powder or even add it in a very small amounts to your personal serving--you can also add some cornstarch to thicken the sauce if necessary but the rice may have done that and the corn starch has no flavor at all to add to the dish.

[arana]

Sweet Potato Fries (4 servings)

2 lbs large sweet potatoes, scrubbed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preheat oven to 450*f. Half the potatoes, then cut into 1/2 inch wedges. Toss with oil, salt and pepper in medium bowl. Arrange the potatoes in a single layer on a nonstick baking sheet. Bake, turning once, until browned and crisp, about 35 minutes.

[Michael623]

Heart Healthy

Oatmeal Cookies

1 ¼ Cups “I Can’t Believe It’s Not Butter” (1 Tub equals 1 Cup)

¾ Cup Firmly Packed “Golden Brown” Cane Sugar

½ Cup Granulated Sugar

1 Large Egg

1 Teaspoon Vanilla

1 ½ Cups 100% Whole Wheat Baking Flour

1 Teaspoon Baking Soda

1 Teaspoon Ground Cinnamon

½ Teaspoon Salt (Optional)

¼ Teaspoon Ground Nutmeg (Optional)

½ To 1 Cup of Chopped Raisins

3 Cups Organic Rolled Oats

Step 1 In a large bowl, thoroughly cream I Can’t Believe It’s not Butter and sugars.
Add egg and vanilla, beating well after each.
Combine flour, baking soda, cinnamon, salt and nutmeg; sift all these ingredients
well before adding to mixture.
Add oats and raisins, mix well.

Step 2 Heat oven to 375 degrees F
Drop dough by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 8 to 9 minutes for chewy cookies or 10 to 11 minutes for crisp cookies.

Variations: Add 1 cup of chopped nuts.
Omit spices; add either 1 cup of chocolate, butterscotch or peanut butter flavored chips.

ENJOY

[12voltman59]

This is one recipe that I like to do quite often--it is very easy and quick.

Sauteed Shrimp and Pasta

I always keep several bags of precooked frozen shrimp on hand just for it eaze of use. The amount of shrimp you use for this can vary depending upon the number of people you plan to serve but a pound to a pound and a half is generally sufficient.

Defrost the shrimp--put the shrimp in a colander and run cold water over it for a few minutes then set aside. I like the type that has been peeled.

Boil up an appropriate amount of favored pasta.

To a skillet add a stick of butter and a generous amount of extra virgin olive oil. Add one well chopped onion and several cloves of chopped garlic, cook the onions and garlic until clear--also I like to add some white wine and a touch of lemon or lime juice. I flavor with a pinch of salt-preferably kosher or sea salt, some fresh ground black pepper and ground white pepper. If it is warm weather--I like to add some fresh herbs that can include basil, orgegano, rosemary and thyme--you don't need much. I also have a selection of dried herb mixtures that I have in my pantry. Just before I am ready to serve--I add the shrimp and heat them until they are throughly warmed. Sometimes I also like to add pine nuts just to BAMMMMMMMMM!!!!! Kick it up a notch.

You can also add a can of white clam sauce to this as well.

Add this to the cooked and drained pasta in a big pasta bowl and then serve individually along with some good bread--I like to dip my bread in olive oil seasoned with different blends of herbs from a company called Dean Jacob's which makes a product called "Bread Dipping" seasonings which is a container divided into four sections each containing a different blend of seasonings. Many speciality food and kitchen shops sell this product.

To accompany your meal, open a bottle of a nice white wine-- such as Pinot Grigio, Vigonier, Pinot Blanc or Sauvignon Blanc--but then reds like a Pinot Noir, Coppola's Rosso or a Chianti Classico is fine as well.

[m.in.heels&hose]

BIG OL MESS


you will need

1 LB. smoked sausage (cut into chunks)
3 jalapeno peppers (sliced)
1 green bell pepper cut into bite sized pieces
i sweet onion cut into bite sized pieces
1 foil cooking bag (i just fold in 2 pieces of aluminum foil to make a "pouch")
1/4 cup of tabasco sauce (or any other hot sauce)
1 10 once jar of sweet & sour sauce


place sausage, peppers & onion in foil bag
mix sweet & sour sauce & hot sauce in a mixing bowl, and then pour mixture over the the sausage and veggies in the foil bag

seal up the foil bag and place on the grill and cook for 45 minutes (turning every 15 minutes)

once cooked, remove from gril and slit bag and serve


i serve this over a bed of white rice, and sometimes i put an 8 once can of pineapple or sliced carrots and or frozen corn

hope you all enjoy :cool:
m.in.heels&hose

[m.in.heels&hose]

2 wedges fresh lime
Coarse salt
Ice cubes
2 dashes of your favorite hotSauce
2 dashes Worcestershire Sauce (optional)
1 dash soy sauce (optional)
12 ounce can beer


DIRECTIONS:

1. Rub the rim of a tall glass with 1 wedge of lime. Dip edge of glass into coarse salt. Fill glass with ice cubes.
2. Squeeze lime wedge over ice and splash Hot Sauce, Worcestershire and soy sauce into glass. Pour beer into glass and stir. Serve at once.


i know alot of guys here like beer (im no different) and this just sounds good and kind of interesting


cheers (bottoms up) :tong:
m.in.heels&hose

[gina42]

italian ham-spaghetti


2 cups cooked ham (dieced)
1 clove garlic,minced or pressed
1 tabelspoon butter or margarine
1pkg.(8oz) thin spaghetti
salt to taste(opitional)
1/2 cup grated parmesan or romano cheese
1/4 cup chooped parsley
3 eggs,slightly beaten
1/4 cup sliced pitted olives
black pepper to taste

1.lightly saute ham and garlic in butter in large skillet.
2.cook spaghetti in boiling salt water for 10 minutes or untill of desired doneness.drain thoroughly.add to skillet.
3.over very low heat,stir in cheese,half the parsley,eggs and olives.remove from heat.toss together with salt and pepper to taste.
4. place on serving platter,sprinkle with remaining parsley....
feeds 4 :bigrin:

[tinman714]

Hey all, a single guy here who lives alone. If anyone wants to make ANY of these and has extra I would be happy to make a pig of myself! Otherwise it's frozen dinners and bar food for me; doesn't seem worth it to cook for one? I could be like the guy from the Encore Foods commercials; stopping by a differant house each night for a meal, LOL!

Tony

[Ashoka & Kaurwaki]

I love to cook - it's a good thing too. If I left it up to Kaur, we'd eat out everynight or starve :D

Tandoori Chicken:

4 pieces of Chicken (Recipe calls for thighs\legs, I prefer breast)
2 Cups natural Yogurt
1tbsp corriander, cumin, Chilli pepper flakes
1 1\2 Tbsp Garam Masala
3 cloves of Garlic
2tsp fresh grated Ginger

(Optional: I've found that a little cilantro adds a nice flavour. If you want it a little hotter, add a 1\2tsp of paprika, pepper flakes [my family dries our own. Watch out for seeds though, they are the hottest] and fresh ground pepper)

Mix the ingredients together. Slash the chicken about halfway through. Pour the mixture on, cover and let marinate for no less than 3 hours, no more than 12. Put the BBQ up to HI cook to preference (I always cook welldone with chicken). You can do it in the over (375C for 45min) but it comes out hotter - all on personal preference.

Great served with rice, Naan and a glass of milk. It also makes a good ingredient in some curries and Buttered Chicken.

[onewhocares]

Hi Folks,

Just thought that you would like this recipe. As a caterer it is the single most frequently requested recipe. I wish I could say I developed it, but alas the credit goes to a fellow great cook. You can also change the ingredients and adapt the flavors to your tastes. ENJOY!



EGG AND CHEESE BAKE
Catering By Claudia



This is a very popular dish for breakfast or brunch. It can be easily reduced to serve fewer people. The best part of it is that it may be done a day in advance. Use a dense bread for best results. ( Peperidge Farm or Arnold Brick Oven is good)

9 Eggs
3 Cups of milk
1 Teaspoon dry mustard
9 Slices of buttered bread
1.5 Cups shredded cheddar cheese
1.5 Teaspoons salt
.5 Teaspoons Pepper or to taste
2 Cups crushed corn flakes
1.5 Cups melted butter

Grease a 13 x 9 in pan.
Cut the buttered bread into cubes. ( Do not stack slices as it compresses)
Spread evenly into the buttered pan.
Mix eggs, milk, mustard, cheese, salt and pepper together.
Pour mixture over bread.
Cover with foil and refrigerate overnight.
Remove one to one and a half hours before baking.
Bake at 350 for 45 minutes.
Combine cornflakes and butter.
Sprinkle over eggs.
Bake for an additional 15 minutes.

Chives, scallions, sautéed onions, sautéed mushrooms, crispy bacon can be added to above. Flavored bread- herb or raisin or cinnamon as well. Flavored cheeses- dilled harvarti, pepper jack are good choices.

[m.in.heels&hose]

2 wedges fresh lime
Coarse salt
Ice cubes
2 dashes of your favorite hotSauce
2 dashes Worcestershire Sauce (optional)
1 dash soy sauce (optional)
12 ounce can beer

i am so sorry everyone, i forgot to post the name of this drink

it is called MICHELADA
DIRECTIONS:

1. Rub the rim of a tall glass with 1 wedge of lime. Dip edge of glass into coarse salt. Fill glass with ice cubes.
2. Squeeze lime wedge over ice and splash Hot Sauce, Worcestershire and soy sauce into glass. Pour beer into glass and stir. Serve at once.


i know alot of guys here like beer (im no different) and this just sounds good and kind of interesting


cheers (bottoms up)
m.in.heels&hose

[arana]

Since the weather is so hot thought I'd add a light desert to our old recipe thread. I hope some of you will add your favorite Summer/Hot weather treats here as well.


Marshmallow Salad

Take a package of softened cream cheese and 1 container of cool whip and blend together till creamy. Add 1 can of crushed pineapple, 1/2 Cup of shredded toasted coconut, 1 small bag of miniture marshmallows and mix together well. Chill before serving.

[bigregory]

I was going to send a recipe for cream pie but i think thats on a diffrent thread. :tongue:

[Michael623]

I have one for a sheephearder's lunch.

[m.in.heels&hose]

a light summertime classic dessert

STRAWBERRY SHORTCAKE

1 1/2 pints of fresh straweberries

6 or 8 crumbly sour dough biscuits

1/4 cup sugar (or a few packets of sugar substitute)

and whipped cream or cool whip

cut the strawberries into quarters and remove stems

place strawberries in a large bowl and add in sugar and a little bit of water if needed and let stand for an hour or so

spoon out mixture over cut open buscuits and top with whipped cream


i know, everyonbe probably knows this or a variation of this deserrt, but here in the northeast when its "strawberry season" this is everywhere and is enjoyed by many!!!
And it is also a light dessert


and just to let you all know, i usually go to KFC and get their biscuits (why heat up the house when you dont have to) :cool:

[Mrs.F]

Here's a good dessert for the 4th of July.

SCOTCHEROO'S

1-cup light corn syrup
1- cup sugar
1- cup peanut butter
6-cups rice krispies
1-cup chocolate chips
1-cup butterscotch chips

Boil corn syrup and sugar on stove, after it comes to a boil add peanut butter and stir. Add rice krispies and stir well. Spread onto a well greased cookie sheet and let cool.

Melt chocolate chips and butterscotch chips over low heat, when melted spread over cooled scotcheroo's.

YUMMY, YUMMY, YUMMY, YUMMY!!!!!!!! :bigrin: :bigrin:

[Spicy]

After reading all these mouth watering recipes I think we should all get together and open our own resturant and call it, "the great big Bisexual restaurant", :tongue:

Spicy

[jamiehue]

:cutelaugh

Ahhhh....a bear...erm, I mean, a guy after my own heart. ;) :tong:
havin friends that love to cook! then ill throw on some dance music kitchen clean in no time just in time for that choc. cheesecake!

[arana]

6 chicken breast halves
1/4 Cup Ketchup
1/4 Cup Cola
1/4 Cup finely chopped onion
1/4 Cup finely chopped green peppers or red and green
dash garlic powder


Spray crockpot with cooking spray. Arrange chicken pieces in crockpot. Combine ketchup, cola, onions, peppers and garlic powder then pour over chicken. Cover and cook on Low for 5-6 hours. For a more sweet and sour asian taste add a can of chopped pineapple the last hour of cooking.
Serve over rice.

[fxd2250]

Not authentic, but has most of what you need to keep you going. Experimentation/ingredients added/deleted to cover personal tastes/diets/etc.

Flied Lice

3 cups uncooked rice- long cook, not minute
2-3 medium onions
meat 1 1/2-2 lbs, give or take- normally use ham
12- 14 eggs
1 family-size package oriental veggies
Bacos
chopped chives
soy sauce
juice glass with about 4 tbsps of corn starch and some water ~the consistancy of milk
optional ingredients- shrimp (canned or cook and peel), dog hair, etc

Sequence of events: Normally start the rice first with a pinch of salt and a good-sized dab of butter (We use the kind that has a ratio of 1 cup of rice per 2 cups water- 20 minute cook time. Bring water to a boil, add rice, bring to a boil again then cook at a very slow boil.). Rice tip- usually stir the rice very frequently to keep it from clumping at the bottom. Once the water level falls below the rice, I won’t stir it any more. Just kinda dig a hole in the middle to ensure there isn’t water at the bottom of the pot, then gently fork the hole shut. Turn off heat, keep covered.
Scramble the eggs and cook en masse in electric fry pan. When done, put them in a bowl, chop them up, cover and stick in the fridge. Semi-clean the fry pan (no egg residue stuck to the bottom).
Chop up the onions. Put in a bowl. Chop up the meat (little cubes) and toss them into the bowl with the onions. Put some canola/veggie/whatever oil in the fry pan and heat at around 200-250 degrees. Dump in the meat/onions and give a fair dose of soy sauce (season to taste) and cook and stir mixture until the onions are cooked. (NOTE: better to have too little soy sauce than too much. Can always add more after everything is cooked, individually.) Pour some of the corn starch/water into the fry pan and stir. Add enough until you get a reasonable thick sauce from the meat/onions juice. Put meat/onions/sauce back into the bowl and set aside. Semi-clean fry pan as before.
Cook veggies on the stove in water. Normally undercook them a little as I prefer them a little bit crunchy. Drain water.
Due to volume of ingredients and size of electric fry pan, normally will only cook half of everything, in 2 batches (duh!). Have a big bowl ready to dump each batch into after it’s all cooked. Now for the big finish…
Oil into the fry pan ( a little more than was used with the meat/onions, but not a bunch-don’t want it to be greasy/sopping wet with it) and heat to approx. 250, give or take. Dump half the rice in (should sizzle and pop a little-not a lot) and add soy sauce (see NOTE above!) while stirring. After a minute or so, add half the meat/onions while stirring. Ditto the veggies, optionals, chives, Bacos and finally the eggs. When thoroughly mixed (only a couple of minutes tops- I don’t really fry anything again, especially after the eggs are added), dump it into the big bowl, get the big chunks out of the frying pan and repeat for the rest. Quick remix in the bowl when everything is done to ensure a relatively uniform mixture (example, all the eggs at the bottom, areas of just rice and nothing else, etc). Bony appetite!

[luvrnpa]

All these recipes are great! Can someone please tell me how to make a chocolate mousse? From start to finish?

[arana]

All these recipes are great! Can someone please tell me how to make a chocolate mousse? From start to finish?


6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, at room temperature
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings, for garnish

Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.

In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.

Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

[luvrnpa]

Thankyou Arana, your the best!


John

[arana]

Thankyou Arana, your the best!


John
Your very welcome sweetie. Hope it turns out well.

[kittylovers]

I'm not much of a cook, but since we got a George Forman grill, we've been experimenting....
We made some turkey burgers (which are the best burgers I've had!)
1 lb lean ground turkey
2 tbsp worcestershire sauce
1/2 tsp garlic salt, onion salt too if you want
Mrs. Dash Chipotle seasoning (I put quite a bit, but it's up to you)

Carefully mix together so the turkey doesn't get too mushy. It's best to do it when the turkey is very cold still. Form into small patties just over 1/2" thick and cook on the grill for 6 minutes.
Top with a slice of American cheese

They're healthier than regular burgers too!

[arana]

Christmas Cookies

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
Lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila

Sample the Cuervo to check quality.

Take a large bowl, check the Cuervo
again to be sure it is of the highest quality, pour one
level cup and drink.

Turn on the electric mixer. Beat one cup of butter in a
large fluffy bowl.

Add one teaspoon of sugar. Beat again.

At this point it's best to make sure the Cuervo is still OK, try
another cup just in case.

Turn off the mixerer thingy. Break 2 leggs and add to the bowl
and chuck in the cup of dried fruit.

Pick the frigging fruit off floor. Mix on the turn er.
If the fried druit gets stuck in the beaterers just pry it loose
with a drewscriver.

Sample the Cuervo to check for tonsisticity.

Next, sift two cups of salt, or something. Check the Jose
Cuervo.Now shift the lemon juice and strain your nuts.

Add one table. Add a spoon of sugar, or somefink. Whatever you can find.


Greash the oven. Turn the cake tin 360 degrees and try not to fall
over. Don't forget to bean off the turner.
Finally, throw the bowl through the window, finish the Cose Juervo and make
sure to put the stove in the dishwasher.

CHERRY MISTMAS

[onewhocares]

Kitty Lover,

If you like turkey burgers, try my spin on them.
Ground Turkey
Whole egg or just whites
Slivered Scallions
Panko Bread Crumbs- not to much just to hold the patties together
Toasted Sesame Oil
Thai Chili Sauce
Red Hot Sauce
Chopped Cilantro
Salt and Pepper, fresh garlic if you wish

Just combine all the ingredients and cook. You can do them on the GF Grill or on the outdoor grill as well. Grill pans work well to. We have found that keeping the on the first side longer than you would a hamburger was key to them not falling apart.

We serve them on toasted sesame rolls, dusted with a little curry. A great mango mayo is good too. Also an asian cole slaw is a great side dish. Or nice Kim Chee is good too.

Asian Cole Slaw
Bagged cole slaw mix or white and purple cabbage shreaded.
Juilenned Carrots
Julienned Snow Peas
Chopped Cilantro
Dressing
Toasted Sesame Oil
Thai Fish Sauce
Satay Sauce or Peanut Butter
Fresh Lime Juice
Thai Sweet Chili Sauce
Soy Sauce

Make dressing first. If using peanut butter, thin out with a bit of water and then add all the other liquids. I like to squeeze lime juice on the veggies first and add a bit of cayane pepper, but the pepper might be too hot for some. Then toss it all in eat. The longer it sits, the better it tastes. That is also good stir fried too.

My, I am making myself hungry. I should thank my Washington Buddy for introducing us to turkey burgers- it also works well with fresh tuna also.

Hope you like it.

PS Avocado is great on the burgers too.

BELLE

[flexuality]

Whoa!! Look at all the things to cook! :bigrin:

[noostoo]

Ok - this is my curry recipe which can be used as a base for any meat of veggie curry.

Ingredients:
Whole cumin seeds
Whole black mustard seeds
Ground turmeric
Ground cumin
Ground coriander
Ground garam masala (aka mixed spice)
Fresh coriander (aka cilantro)
Onions - 2 small or 1 large
3 or 4 cloves of garlic (adjust to personal taste)
2 fresh chillies (adjust according to taste)
Fresh ginger root peeled - about the size of one or two stock cubes.
Can of tomatoes - chopped or blended preferably. I use whole ones and chop them in my electric chopper.
Sunflower oil

Put about 1-2 tablespoons of the oil in a pot heated over a medium to high heat and add the cumin and mustard seed. Let these fizzle in the oil until they start to pop. At this point reduce the heat and add the chopped onion, garlic, chillies and ginger. (I use an electric chopper and have them all together because I'm lazy ;) ) Fry these gently until soft and then add the remaining spices - 1-2 heaped teaspoons of each. Continue to fry this for 2 or 3 minutes to release all the flavour of the spices. Next add the tomatoes very slowly making a paste which will become a sauce as you add more an more. At this stage you will also need to season with salt and pepper to your taste.

At this point you have your base sauce to which you can any chopped vegetables or browned/sealed meat. A few of my favourite combinations:

courgette (aka zucchini) and kidney bean
aubergine (aka egg plant) and chick pea
aubergine and lamb

Allow the whole lot to simmer for about 1 hour. If the sauce is thick then completely cover the pot, if a little watery then tilt the pot lid to allow the sauce to reduce. I always find that covering with the pot lid at the end and turning off the heat to cool make the sauce thicken a little too. Add the chopped fresh coriander and stir in just before serving.

If you serve with rice then basmati is always best with a curry.

Experiment and change the spices and chilli levels to suit yourself.

If you can get hold of them then some dried curry leaves are great to add after the tomatoes.

[BareHunter45]

Next to fish chowda...and lobstah stew...one of my favorite New England delicacies!!! mmmmm...makes me home sick! Can you make mincemeat cookies?

Bare





whoopie pies :)
cream together:
6 tablespoons crisco
1 cup sugar
1 egg
1 cup milk
1 teaspoon vanilla

blend in:
2 cups flour
1 1/2 teaspoons baking soda
5 tablespoons cocoa
1 teaspoon salt
drop by teaspoon onto ungreased baking sheet.
cook at 425 degrees for 7 minutes.

filling:
3/4 cup crisco
6 tablespoons marshmallow
3/4 cup confectioners sugar
mix well..when cookies are cooled,spread filling between two cookies.

[mistymockingbird]

With all the talk about corn/chicken soup, I wondered how long it would take this thread to pop back up. I love to cook and exchange recipes. I printed off a bunch of these before moving to CA. Made a little mini bi-cookbook. One of these days I'll get around to sharing some of my culinary secrets in return.

[mistymockingbird]

In the meantime, two of my favorite drink recipes. They don't call me Tequilla Mockingbird for nothin! :bigrin:


Chuckwagon Beer Margarita Recipe
(for the country folks)

6 oz can frozen Limeade concentrate
12 oz bottle Corona Lager
6 oz Vodka
6 oz Water

In a large pitcher mix Corona, limeade, vodka, water and ice. Take everyone's car keys or horse reins and serve




Sneak Up on Your Ass Sangria
(for the city folks)

1c fresh lime juice
1 c sugar
2 (750ml) bottles White Zinfandel
2c fresh orange juice
1/2c triple sec
1/4c tequila
2c seedless grapes, frozen
2 oranges, sliced
2 nectarines, sliced
1 lime, sliced

In a bowl, mix lime juice and sugar; let stand until sugar dissolves,stirring. Add wine, orange juice, triple sec and tequila. Pour into 2 pitchers. Refrigerate several hours until nice and cold. Add fruit. (You can also use what ever fruit is in season, just pick sturdy stuff). Serve over ice.



When summer arrives, if anyone wants to know how to spike a watermelon, I'm your girl. lol

[arana]

In the meantime, two of my favorite drink recipes. They don't call me Tequilla Mockingbird for nothin! :bigrin:


Chuckwagon Beer Margarita Recipe
(for the country folks)

6 oz can frozen Limeade concentrate
12 oz bottle Corona Lager
6 oz Vodka
6 oz Water

In a large pitcher mix Corona, limeade, vodka, water and ice. Take everyone's car keys or horse reins and serve




Sneak Up on Your Ass Sangria
(for the city folks)

1c fresh lime juice
1 c sugar
2 (750ml) bottles White Zinfandel
2c fresh orange juice
1/2c triple sec
1/4c tequila
2c seedless grapes, frozen
2 oranges, sliced
2 nectarines, sliced
1 lime, sliced

In a bowl, mix lime juice and sugar; let stand until sugar dissolves,stirring. Add wine, orange juice, triple sec and tequila. Pour into 2 pitchers. Refrigerate several hours until nice and cold. Add fruit. (You can also use what ever fruit is in season, just pick sturdy stuff). Serve over ice.



When summer arrives, if anyone wants to know how to spike a watermelon, I'm your girl. lol
Summer has arrived young lady...so where are your other recipes? :tong:

[chulainn2]

Artichoke Gratinata



3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan


Preheat the oven to 450 degrees F.
Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.

Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

[rissababynta]

this may sound weird but a lot of people tend to like it when they try it...

maple mustard chicken


1/2 cup maple syrup
1/3 cup apple cider vinegar (some people don't like using this)
1/4 cup water
3 tbs Dijon mustard (or spicy brown if you prefer)
1/2 tsp salt
1 tbs vegetable oil
about 2 lb of skinless, boneless chicken breast



combine all ingredients except the oil in a skillet and bring it to a boil, stirring occasionally. turn down the heat and wisk in oil then let simmer for about 10 to 15 minutes, again stirring occasionally. once the glaze is done simmering, let it sit until it's room temp. prepare the chicken how you would like. you can leave it the way it is or cut it up into smaller pieces. dip chicken into the glaze or brush glaze onto chicken. grill or bake the chicken, turning it when it is about half way cooked (depends on how you are cooking and how you prepared it). each time you turn it brush on some more glaze. keep brushing on as much glaze as you'd like since some people a subtle taste while others (myself included) prefer it to be dripping!



warning: when making the glaze, it can sometimes smell rather funny. if this happens it is normal.

[zanybrainy]

[object Object] Low Country Boil

This is easy if you have a lot of people to feed. It helps if you are close to the coast with a lot of shrimp. These are large portions.

Shrimp -- 3/4 lb per person
Sausage -- the cheaper the better -- about 1/2 lb per person
Taters (washed) -- Enough to make a baked potato serving per person
Corn on the Cob -- two ears per person
Onions (peeled)-- one large or equivalent per person

Get a pot big enough to hold all this stuff and enough water to keep it covered. Add salt to the water. Add enough salt until the water tastes like sea water. Add Old Bay Seasoning or you favorite seafood boil.

Get the water boiling hard. Add seasonings to the water and wait 10 minutes. Dump the taters and onions in the water. Wait ten more minutes. Dump the sausage in. Wait ten more minutes. Dump the corn in.Wait ten more minutes. Dump the shrimp in. Wait two minutes and turn the heat off. Wait two more minutes and take everything out of the water. Serve it however is easiest to get everything clean.

Easy, fast, a giant portions for everyone!! (My favorite, plenty of everything!!)

Aubrey

[mouse46]

Mandarin Orange Salad, one of my summertime favorites! :bigrin: You will need a tub of cool whip crushed pineapple(well-drained),mandarine oranges also(well-drained) orange jello and a package of colored marsmellows.Now depending on what size you want just double or triple each ingredient. Enjoy!!! :tong:

[mouse46]

I am always asked for picnics to make my beans!!
My Baked beans
a large can of Grandma browns beans(or you can soak and cooked dried which ever you prefer)A large onion, 1 tsp yellow mustard, 3 tbs molasses, brown sugar to your sweetness and sliced bacon on top. Bake at 350 for about 45 minutes. This will make a cakepan size!

[chulainn2]

Tomato Vinagrette

1 medium shallot, sliced
2 tablesppons red wine vinegar
1 tablespoon nonpareil capers (the tiny ones) drained
1 pint cherry or grape tomatoes, cut in half lengthwise
1/2 teaspoon kosher salt
1/3 cup extra virgin olive oil
1/3 cup canoila oil
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped fresh basil
1/2 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper


make the vinagrette in a med bowl, stir together the shallot, capers,tomatoes,and 1/2 teaspoon salt. Then stir in olive oil, canola oil,parsley, basil, vumin, and pepper.



Great on salads, i tried it on a pan-roasted salmon, very good.

[BareHunter45]

Gina,

Tried your recipe tonight and it was good. We added a few small bay scallops and it was wonderful. The recipe didn't have exact measurements so I had to guess on what a small container was, but I think I did a pretty good job. It was very rich though (but we knoew that it would be). Thanks! It was VERY VERY GOOD!!!!

BareHunter45


well here is something i could write about all day where i love cooking!!!!
fettucine alfredo
1-stick real butter
small tub of ricotta cheese
small pint of light cream
3 ounces of fresh parmesan cheese

melt butter..slowly add cream...pour in ricottacheese..add parmesan cheese..cook on low,stirring constantly,after it is liquid it is done.
cook fettucine noodles..drain..put noodles back in pan and dump the sause over the noodles,stir and garnish with pepper.

i will grill eaith chicken or pork with this sometimes and every now and again i will steam mixed vegies and toss them into the noodles with the sause...
this is a dish you could really add anything too and have it tasting good.
give a try and enjoy :)

[anne27]

My favorite aunt was in town last week and taught me a new (and MUCH better) way to make corn on the cob.

Bring a large pot to a boil. Remove it from the stove (we stuck it in the sink while we used the rest of the stove burners for cooking other stuff at our family get together) and add the shucked corn. Place a lid over the pot of corn and leave it be. The last time I tried this, I left it for under 10 minutes.
It makes perfect corn everytime no matter how long you leave it cuz it's not going to get any hotter than when it comes off the stove. It's not overcooked like mine usually is and it still has nice mouth feel with a little bit of firmness.

Just thought I'd share.

[onewhocares]

Yes, this is a great way to cook corn on the cob. You can also do it with milk as some people say it affects the corn and gives it sweetness, I have not found that to be so.

A similar method for cooking shrimp also works. Bring the water and spices to a boil for shrimp,....lots of salt, peppercorns, bay leaves and pickling spices or Old Bay. Then add the frozen deveined shrimp. Turn off the heat and let it cook by its own heat...I have never overcooked shrimp since.

Belle

[mistymockingbird]

Summer has arrived young lady...so where are your other recipes? :tong:

Looks like a lot of work, but totally worth it. Like drinking a glass of summer.

Watermelon Champagne Cocktail
5 c seedless watermelon cubes
1/4 fresh mint leaves, crushed
1/2 c vanilla infused vodka, chilled
1/4 c triple sec
3 T fresh lime juice
2 2/3 c champagne (or sparkling wine), chilled

Process watermelon cubes in a blender on high until smooth. Strain. Measure out 2 cups juice. Add mint. Stir; chill 30 minutes. Add vodka, triple sec, lime juice, and 1 cup ice; stir vigorously. Remove mint leaves. Fill glasses with ice and pour 1/3 cup watermelon mixture into each. Gently stir in 1/3 cup champagne. Garnish with watermelon cubes and lime slices.

[mistymockingbird]

Mango Avocado Salsa

4 Roma tomatoes
2 mangoes
2 avocados
1 small red onion
1 jalapeno pepper, seeds and ribbing removed
1 T fresh ginger

Dice the tomatoes, mangoes, avocados, red onion, and jalapeno. Add in the fresh ginger and mix well. Let this sit for about 30 minutes to mellow. Makes an excellent topping for grilled chicken or fish.

[gina42]

Thank you Bearhunter,
small can really be anysize really but i use a 16 oz container when i make it because i love it cheesey and i never use excate measurements as a rule,i enjoy cooking...with this sause i will eaither serve it with sweet sauage,roasted onions&peppers or stuffed chicken breasts and always a salad :) ~but im glad that you liked it :)




Gina,

Tried your recipe tonight and it was good. We added a few small bay scallops and it was wonderful. The recipe didn't have exact measurements so I had to guess on what a small container was, but I think I did a pretty good job. It was very rich though (but we knoew that it would be). Thanks! It was VERY VERY GOOD!!!!

BareHunter45

[AdamKadmon43]

Best way to do corn on the cob......

Just stick the whole thing, husks, silks and all in the microwave for about 4 minutes. Just be sure to use a hot pad or something when you take it out, for it will be quite hot. Husks and silks will come away easily and it will be very tender.

All of the recipes that have been posted sound good except for the ones that contain meat..... YUK....

Adam

[arana]

bumping another one for belle

[Toad82]

This is my favorite thing to make.



Grilled Beef & Vegetable Kebabs


Ingredients

1 teaspoon salt
1 teaspoon pepper
2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
1 bay leaf
¾ cup olive oil
¾ cup red wine or beef broth
1 ½ pounds sirloin, cut into 1 ½ inch chunks
1 green bell pepper
1 red bell pepper
1 red onion
12 medium mushrooms, stems removed

Optional 1 pound large shrimp


1. Mix salt, pepper, garlic, thyme, bay leaf, olive oil and wine in a shallow dish. Reserve about 1/3 of the marinade. Add beef to dish; toss to coat. Refrigerate, covered, for 30 minutes.

2. Preheat grill or broiler. Remove stems, membranes and seeds from bell peppers. Cut peppers and onion into 1 inch chunks.

3. Drain beef. Discard bay leaf and marinade in dish. Thread beef and/or shrimp, mushrooms, bell peppers and onion alternately onto skewers.

4. Grill or broil kebabs, turning and basting frequently with reserved marinade, for about 15 minutes for medium doneness.



RJ:lokai:

[Cherokee_Mountaincat]

Groan* Ohhh Wellread, you are So bad. I'm glad the Insignificant Other didnt see this. He might have tried it to see if the oven door really Would blow off! lol
Thank you for the laugh, Sugar. Peck to your cheek.;)
Cat

[onewhocares]

THANK YOU ARANA



You are the BEST!

Belle

[Toad82]

Does anyone have a good recipe for Prime Rib? :drool:




RJ:lokai:

[lady_starlight]

I am loving all the recipes, and I'm going to have to try a few. I thought i would post one of our family favorites, i always make it for a pot-luck. Its a huge batch, i ahve a big family, but you can halve it easily enough.

2 bags (750 grams each - roughly a pound and a half) of hash browns (the small diced frozen potatoes...you could make your own, but its a lot of potatoes to peel and chop)
2 cans of cream soup - chicken is the usual type, but you can use cream of brocolli, cheese, mushroom, anything...as long as it's creamy!
a tub and a half of sour cream (3 cups total)
a brick of cheese, any kind you like, but old cheddar is really good in this - grated (600 grams - 4 or 5 cups once it's grated)
salt and pepper to taste

Mix everything together. It should be a wonderful gloopy mess. If it's not gloopy enough, put in more sour cream.
spread the mixture into a cast iron frying pan (will likely fill 2 or 3). lacking those, a 9x13 cake pan will do fine.
now mix a cup or so of crushed up cornflakes with some melted butter...until they are all nicely coated, and spread over the potato mixture. Make sure its a nice thick topping
bake at 350 for an hour or so, until it's bubbly, browned and smells good.

Its horribly bad for you, but tastes SOOOOOO good. if you want to try and make it healthier (although i don't reccomend it, some things aren't meant to be good for you, lol) use low fat sour creama nd soup, and even low fat chees, although i find low fat cheese doesn't melt well. you can also throw in frozen veggie - corn is good, diced meat (ham or sausage is especially good) and play with spices. It's pretty adaptable, and yummy.

[Cherokee_Mountaincat]

Ok Ok..I know I'm Southern and a little dense tonight, but I cant figger out the Swede and brick part of Chook's concoction....And we dont Have Cocatoo's up here!!Will yard bird or hoot owls work just as well? And I may hafta have a bigger pot if you want me to use a whole "Swede" and I draw the line at cleanin' and cookin' a brick..sorry..:rolleyes:
Silly Cat

[rodzilla]

Chook, I'm going to try this and if it's crap, it's your fault...NOT AB's!
(stay well, my friend)


1 onion finely chopped
500g lean minced beef
1 cup of water
2 beef stock cubes crumbled
1/2 cup tomato sauce
2 teaspoons of worchestire sauce
pepper to taste
1/2 teaspoon oregano
3 tablespoons plain flour
1 sheet ready rolled shortcrust pastry thawed
1 sheet readyrolled puff pastry thawed
beaten egg for glazing

1 Cook onion and meat untilmeat is well browned. Add 3/4 cup water, stock cubes sauces and seasonings, bring to the boil and simmer for 15 minutes.

2 Blend flour with remaining water and add to meat and bring back to the boil, stirring continuosly, boil for 5 minutes and let cool

3 Line a lightly greased pie plate with the thawed shortcrust pastry.

4 Spoon in cooled meat filling

5 Moisten edges of pastry with water, top with thawed puff pastry sheet, pressing down to seal edges cut small hole in the middle of the pie so the steam can escape and glaze with the beaten egg

6 Bake in a very hot ovenfor 15 minutes, reduce to moderate and bake for a futher 25 minutes or until pastry is golden brown.

this is usually eaten with heaps of tomato sauce (dead horse)

So there you have it Dogs Eye with Dead horse LOL

Cheers Chook :bigrin:

[gfofbiguy]

Does anyone have a good recipe for Prime Rib? :drool:

RJ:lokai:

This is the recipe I use, whether I use bone-in prime rib roast or boneless - boneless you would need a meat rack in the roasting pan. Enjoy!!!

Prime Rib

3 cloves of garlic, minced
1 teaspoon freshly ground black pepper
1 (3-rib) standing beef roast (about 6-7 pounds), trimmed (fat should be trimmed to 1/4-inch thick)
~~~~~~~~~~~~~~~~~~
Preheat oven to 450-deg F. Combine garlic and pepper; rub on roast. Place roast, bone side down (the bones take the place of a meat rack) in a shallow roasting pan. Insert meat thermometer in thickest part of roast, not touching bone or fat. Roast 15 minutes.

Reduce oven temperature to 325-deg F. Roast 20 minutes per pound or until the internal temperature is 120-130-deg F for rare, 135-145-deg F for medium.

When roast has reached desired temperature, transfer to cutting board; tent with foil. Let roast stand in warm place 20-30 minutes to allow for easier carving. Temperature of roast will continue to rise about 10-deg F during stand time.

Makes 6-8 servings.

Horseradish Sauce

1 cup whipping cream
1/3 cup prepared horseradish, undrained
2 teaspoons balsamic or red wine vinegar
1 teaspoon dry mustard
1/4 teaspoon sugar
1/8 teaspoon salt
~~~~~~~~~~~~~~~~~~
Beat cream until soft peaks form. Do not overbeat. Combine horseradish, vinegar, mustard, sugar and salt in medium bowl. Fold whipped cream into horseradish mixture. Cover and refrigerate at least 1 hour. Sauce may be made up to 8 hours before serving.

Makes 1 1/2 cups

[gfofbiguy]

2 wedges fresh lime
Coarse salt
Ice cubes
2 dashes of your favorite hotSauce
2 dashes Worcestershire Sauce (optional)
1 dash soy sauce (optional)
12 ounce can beer

i am so sorry everyone, i forgot to post the name of this drink

it is called MICHELADA
DIRECTIONS:

1. Rub the rim of a tall glass with 1 wedge of lime. Dip edge of glass into coarse salt. Fill glass with ice cubes.
2. Squeeze lime wedge over ice and splash Hot Sauce, Worcestershire and soy sauce into glass. Pour beer into glass and stir. Serve at once.


i know alot of guys here like beer (im no different) and this just sounds good and kind of interesting


cheers (bottoms up)
m.in.heels&hose

Mmmmmm! This was really good - I made a ... few ... this weekend! Nice twist on regular beer:bigrin:

[gfofbiguy]

Hi Folks,

Just thought that you would like this recipe. As a caterer it is the single most frequently requested recipe. I wish I could say I developed it, but alas the credit goes to a fellow great cook. You can also change the ingredients and adapt the flavors to your tastes. ENJOY!



EGG AND CHEESE BAKE
Catering By Claudia



This is a very popular dish for breakfast or brunch. It can be easily reduced to serve fewer people. The best part of it is that it may be done a day in advance. Use a dense bread for best results. ( Peperidge Farm or Arnold Brick Oven is good)

9 Eggs
3 Cups of milk
1 Teaspoon dry mustard
9 Slices of buttered bread
1.5 Cups shredded cheddar cheese
1.5 Teaspoons salt
.5 Teaspoons Pepper or to taste
2 Cups crushed corn flakes
1.5 Cups melted butter

Grease a 13 x 9 in pan.
Cut the buttered bread into cubes. ( Do not stack slices as it compresses)
Spread evenly into the buttered pan.
Mix eggs, milk, mustard, cheese, salt and pepper together.
Pour mixture over bread.
Cover with foil and refrigerate overnight.
Remove one to one and a half hours before baking.
Bake at 350 for 45 minutes.
Combine cornflakes and butter.
Sprinkle over eggs.
Bake for an additional 15 minutes.

Chives, scallions, sautéed onions, sautéed mushrooms, crispy bacon can be added to above. Flavored bread- herb or raisin or cinnamon as well. Flavored cheeses- dilled harvarti, pepper jack are good choices.

I love this dish - I make it for Christmas morning every year, with added mushrooms and sausage, but I haven't tried it with the topping of cornflakes - I'll try that this year! Thanks, Belle!

~~Gfofbiguy

[gfofbiguy]

In the meantime, two of my favorite drink recipes. They don't call me Tequilla Mockingbird for nothin! :bigrin:


Chuckwagon Beer Margarita Recipe
(for the country folks)

6 oz can frozen Limeade concentrate
12 oz bottle Corona Lager
6 oz Vodka
6 oz Water

In a large pitcher mix Corona, limeade, vodka, water and ice. Take everyone's car keys or horse reins and serve


Oh, my, you brought me right back to my college days with this one! LOL, *not that I remember* LMAO!!! :bigrin::cool::rolleyes:

[Randy from Pa]

Hey All Love this thread.......i have many recipes ( ask Belle ) Everything from chicken to steak to scallops to shrimp,veal,crabcakes ( excellent for holidays ). I have 1 chicken recipe that is trademark also. So if you want e-mail me about them,feel free to. I also do small catering parties. And can also do a special " dinner for 2". My E-mail is Randmail7@AIM.com. ( subject FOOD ) Randy from Pa.

[onewhocares]

Hi GF,

I am glad that you liked the recipe. It is one of the most popular on my catering menu. Now just because I know its popularity I have really nice recipes cards that I send out with each order for the guests at the function to take home. Never has it not been a hit.

Just as an asside, you can serve a nice mild or medium salsa on the side. We normally do a large fruit platter, bread basket with rolls, muffins and assorted breads. A smoked fish platter with smoked salmon, peppered machrel and herbed trout. Potato Pancakes, Blintz and my signature whole bone in Merlot glazed ham.

ENJOY


ALso...Randy in Pa does have some great recipes..his Vodka and Penne Pasta is divine.

[gfofbiguy]

I was just reviewing the recipe I have and instead of the 3 cups of milk, mine calls for a can of condensed Cream of Mushroom soup (regular or reduced fat) and 1 1/2 to 2 cups of milk......but that is the only difference that I've found:)

Those sides sound de-lish too.

Thanks again!

~~Gfofbiguy

[llllllllll]

Well with all the talk about new topics and such,here's one I haven't seen in awhile.So rather starting a new one,I searched back for this thread and rekindled it LOL.. here's a recipe for some delicious burgers.Hopefully everyone else will share some as well..I'll be posting a new recipe every week

next week,chicken wings even the kids will love


Spicy Buffalo-Style Burger with Celery-Carrot Slaw and Bleu Cheese Dressing

Carrot-Celery Slaw

1/4 cup mayonanaise
1/4 cup crumbled bleu cheese
1 tablespoon fresh lemon juice
2 celery stalks thinly sliced
2 medium carrots shredded
2 tablespoons finely chopped fresh chives
Kosher salt and fresh ground black pepper

"Buffalo" Burgers
6 tablespoons unsalted butter
1 clove garlic,smashed1 tablespoon ancho chili powder
!/4 cup of your favorite hot sauce ( I like Franks)
Kosher salt
2 pounds ground meat beef,chicken or turkey
2 tablespoons canola oil
fresh ground pepper
4 good quality hamburger buns,split

1. to make slaw.whisk together mayo,bleu cheese.and lemon juice in a medium bowl.Add celery ,carrots and chives.Mix until combined.Season with salt and pepper.Cover and refridgerate for up to an hour.

2. heat your grill

3. Melt butter over low heat in small saucepan.Add garlic,ancho powder,and hot sauce until heated through,around 5 minutes.Season with salt.Let cool slightly and remove garlic.

4.Form meat into 4 equal patties about 1" thick.Brush with oil and season with salt and pepper.Grill the burgers,brushing every minute or so with butter sauce,until golden brown on both sides,and cooked through,about 4 minutes for beef and 5 for chicken or turkey

5.Place burgers on bun and top with slaw.

6.ENJOY!

[mr_mom]

aHHH, now you got me interested. Cooking and eating are two of my favorite sports!! Being the man around the house, I have many recipes that have either been developed here at home, or collected from my travels. Here is a very simple, but very delicious breakfast treat my family always begs for:

CORNBREAD SAUSAGE PIE

from the kitchen of
MOLLY YOUNG’S
BED & BREAKFAST
Mobile, Alabama



1 lb. hot sausage (Cajun)
2 pkg. Jiffy Cornbread Mix
6 apples
sugar
cinnamon

Brown the sausage in deep cast-iron pan.

Prepare cornbread according to directions on package.

Add the cornbread mix to the browned sausage. Bake in deep cast iron pan at 400 for 20 minutes.

Peel, core and chop apples. Place in saucepan with ¼ cup water. Sprinkle with sugar and cinnamon. Cook apples to a soft sauce while cornbread is baking. Pour over top of finished cornbread. Sprinkle with cinnamon.

Serve hot, with syrup.

mr_mom
aka Dave

[gfofbiguy]

Mushroom, Broccoli & Cheddar Bundles (a.k.a. Green Bay Packers' winningest appetizer!)

Thaw Time: 40 minutes
Prep Time: 30 minutes
Bake Time: 15 minutes
Cool Time: 10 minutes
Serves: 32

Ingredients

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

1 egg

1 tablespoon water

1 tablespoon vegetable oil

1 package (10 ounces) frozen chopped broccoli, thawed and drained (I had to chop the broccoli more than it was in the package, the pieces were too big)

2 cups sliced mushrooms (about 6 ounces) (you can use fresh or canned - I used canned and just ran my knife thru them to chop them up more)

1 small onion, chopped (about 1/4 cup)

2 cloves garlic, minced

1 cup shredded sharp Cheddar cheese (about 4 ounces)

Directions

Heat the oven to 400-degrees F. Beat the egg and water in a small bowl with a fork or whisk.

Heat the oil in a 10-inch skillet over medium heat. Add the broccoli, mushrooms, onion and garlic and cook until the mushrooms are tender and the liquid is evaporated. Remove the skillet from the heat. Add the cheese and stir until it's melted.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all.

Place 2 teaspoon broccoli mixture in the center of each square. Brush the edges of the squares with the egg mixture. Fold the corners to the center over the filling and press to seal. Place the filled pastries onto baking sheets. Brush with the egg mixture.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

[bizel]

i'll apologise first, cos this is loaded with the 'f' word, but it's hilarious (well, it appeals to my warped sense of humor).


Gordon Ramsay's Omelette Recipe.

You will need:

2 fucking eggs.
Some fucking salt and pepper.
Fucking chives.
1 fucking nob of fucking butter.

The Method:

Heat the fucking butter in the fucking omelette pan.
Fucking break the fucking eggs into a fucking bowl.
Fucking whisk the fuckers and add the fucking chives and some fucking salt and pepper to taste.
When the fucking butter is hot, and the fucking mixture to the pan.
When cooked, take the fucking thing out.
Eat the fucker.


p.s. never thought to search this site for recipes. they're just wonderful. i hope they keep getting added to.

[buds50]

Weed Brownies ...1/2 cup cooking oil your choice , 1/4 to 1/2 oz of your fav weed stems and all ground up fairly fine. get the oil hot to almost boiling point . pour in the ground up weed stirring it till well mixed, and let it cook stirring it off and on, turn the heat down a bit and stir often and let it perculate for 45 mins to an hour . it will turn blackish and will be smokeing some but keep it going for almost the full hour , mix up your favorite brownie mix in a bowl and slowwly add the oil and weed mix to the brownie mix stiring it well as it will try to cook the mixture in the bowl , recommended 2 ppl do this part of it as you will have a nice little buzz from the cooking fumes and will be giggling as u pour it in.mix it in well and pour into your bakeing pan and cook brownies according to thwe recepie on box.prob will make 2 smaller pans or a larger one , after it cools cut into smaller squares so it goes further and try a cpl peices . way better than inhaleing the stuff and it dont taste to bad, u can substitute brownie mix for cookies or other sweet treats that u may prefer . just cook the weed first as in the recipe :))

[Falling Leaves]

AFRICAN CHICKEN PEANUT SOUP

1 & ½ Cup Yams, cubed
½ Cup Onion, chopped fine
½ Cup Red Bell Pepper, chopped fine
½ TBLS Jalapeno, chopped fine
1 Cup Salsa, any kind
½ tsp Cumin
1 & ½ Quart Chicken Broth
1 Cup White Long Grain Rice
2 Cups Black Beans (canned)
1 Whole Chicken, cooked off and shredded
1/3 Cup Peanut Butter, creamy
1 Whole Avocado, sliced thin (optional)

1. Cook off chicken, let it cool, shred into pieces.
2. Combine yam, onion, jalapeno, pepper and sauté.
3. Add rest of ingredients (except peanut butter). Bring to a boil then
cover and simmer until yams are tender and rice is cooked.
4. Add peanut butter, stir until dissolved.
5. Serve with sliced Avocado pieces on top if desired.

[DuckiesDarling]

We used to do this at Ryan's Steakhouse. You can vary the flavorings in the topping just make sure you change cakes to match.

Chocolate Mousse Cake

Take one chocolate cake baked in a 9 x 13 pan. Remove cake from pan and freeze for ease in cutting.
Take a serrated knife and slice horizontally through the middle of the cake, lifting the top layer off.
Take whipped topping and chocolate syrup or you can use what we did and add Dove Ice Cream Topping. Mix well, spread half over bottom layer, take some shaved chocolate bar bits and spread over the mousse. Replace top layer and spread remaining mousse on top and decorate with shaved chocolate.

You can use a yellow cake and strawberry topping, peach topping, pineapple topping to vary the mousses.

[Falling Leaves]

Wow the Chocolate Mousse Cake sounds fantastic!!

Maybe Belle would be nice enough to post her Chocolate Frosting recipe on here to go with the cake...this is the best Chocolate Cake I have ever tasted.

CHOCOLATE CAKE

2 Cups Sugar
2 Cups Flour
1 Cup Oil
1 Cup Milk
1 Cup Hot Coffee (any kind)
3/4 Cup Baking Cocoa
2 Eggs
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Vanilla
1/2 tsp Salt

Put all ingredients in mixing bowl together, mix with mixer until well mixed. Pour into greased and floured cake pan. Bake 350 for 25-35 minutes depending on your oven, check cake after 25 minutes, when toothpick comes out clean it is done.

[DuckiesDarling]

LDD's been asking about Lemon Custard Squares, Lamingtons and Apple Sponge Cake. Been looking around for recipes but would love to hear if you all know of any easy to convert to metric ones lol.

[DuckiesDarling]

A fave in the summer when Zucchini plentiful. My mom used to make it by the dozens of loaves, it freezes well.

Zucchini Bread

Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions
1.Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4.Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

[DuckiesDarling]

Since I just pigged out on this, I'll share the recipe.

Taco Salad
1 pound ground beef, browned and drained
1 package taco seasoning
2 bottles taco sauce
3 cans kidney beans 2 dark, 1 light, drained

Brown ground beef and drain, then add taco seasoning stir. Add in the taco sauce and the kidney beans. Let simmer til beans are soft.

Make salad.

Lettuce
Tomatoes
Taco Cheese
Optional: Onions and Olives and Sour Cream

Base is easy Chili Cheese Fritos

Place Fritos on plate, add Lettuce mix on top then the meat mixture. You can use Sour Cream, my parents add chopped onions and olives.

Added bonus if you live alone, you can store meat mixture in fridge and then just put chips on plate, top with meat, microwave then add lettuce mixture and the extras.

Enjoy.

[AidanS57]

Road Trip, Dinner at DD's :tong: Sounds great actually might try it later.

Aidan

[Bruce1956]

i'll apologise first, cos this is loaded with the 'f' word, but it's hilarious (well, it appeals to my warped sense of humor).


Gordon Ramsay's Omelette Recipe.

You will need:

2 fucking eggs.
Some fucking salt and pepper.
Fucking chives.
1 fucking nob of fucking butter.

The Method:

Heat the fucking butter in the fucking omelette pan.
Fucking break the fucking eggs into a fucking bowl.
Fucking whisk the fuckers and add the fucking chives and some fucking salt and pepper to taste.
When the fucking butter is hot, and the fucking mixture to the pan.
When cooked, take the fucking thing out.
Eat the fucker.


p.s. never thought to search this site for recipes. they're just wonderful. i hope they keep getting added to.


even a monkey can make a egg, but I didn't know their were monkeys down under' :)

[orallybi4cpl]

Bisexual Breakfast


Girl Juice and
Sausage


Enjoy!

[void()]

Often get steered out of the kitchen and probably for good reason. I am the type of person whom simply dives into cooking stuff, while being overheard to say, "Recipes? We don't need no stinkin' recipes!" Not having a sense of smell and limited actual sense of taste, suppose this incurs some form of culinary hazard. *grins* Though, I can genuinely cook rather well at times, surprising to some.

[lady_starlight]

I know it's old, but someone revived the thread, so i have to post!

I don't know if they have Kelseys and Montana's restaurants in the states, but this is essentially their four cheese spinach dip - but with 3 cheeses. it's fattening and delicious.

2 packages chopped frozen spinach
- Thaw and squeeze out all the excess water
1/2 cup of parm cheese (the powdery cheap stuff is fine)
3/4 of a 500g brick of old cheddar - grated
- mix the parm and cheddar together, and set aside about 1 cup to use as a topping
2 500g containers of sour cream
2 packages of cream cheese (softened)
- you can use low fat cream cheese and sour cream if you want - but don't use low fat cheddar
1 small red onion (or half a large one) - very finely chopped
1 small red pepper or half a large one - very finely chopped
a dash or 3 of hot sauce or half a diced chili

In a large bowl, mix together the cream cheese and sour cream - use an electric mixer. Add the larger portion of the cheeses. Mix it until it's all creamy and blended together. toss in all the veggies and the hot sauce. Mix it all good.
in a 9x13 pan, or 2 smaller pans (i use two shallow oval baking dishes about 8 inches by 4 or 5 inches) spread the mixture evenly. Top it with the set aside cheddar and parm mixture. Bake at 350 ish for about 30 minutes, or until it's bubbly and hot. Serve with tortilla chips, chunks of bread, veggies, fried pitas, etc. You want to eat it hot, but the best part is if it gets cold, you can throw it back in the oven to warm up and it still tastes great. You can freeze it too - just make sure it's wrapped tightly.

Enjoy!!

[lizard-lix]

fun! This one is my own recipe, worked out out from several others over a few holiday seasons. It's easy, but a good workout for your arms and shoulders from all the stirring.. The BEST peanuts I have found are the Costco Kirkland brand cocktail peanuts (the oily and salty ones :-)

Really Good Peanut Brittle

This recipe makes a really crunchy, tasty brittle. The addition of baking soda foams it up and makes it crunchy without being like a rock. This recipe makes about 1 1/2 lbs

2C White Sugar
2C Cocktail Peanuts (roasted, skinned and salted)
1 TBS Butter
1 tsp Vanilla
1 tsp baking soda

Put the sugar in a heavy pot over medium to medium high heat. Stir occasionally until the sugar starts to melt (the bottom of the pot will look wet when you see it while stirring and the sugar will start to look like you cut shortening into it), then stir constantly until the sugar melts and you have a medium brown syrup, about 10 min (don't worry about a few lumps, when you add the peanuts they will incorporate). As long as it doesn't burn, it's good.

Add the nuts and the butter, stir them in and keep folding the mixture until it gets hot enough again for the syrup to start to soften again and the butter is incorporated (the stirring and folding will be hard work).

When the syrup is loose again (2 - 3 min), add the vanilla and the baking soda and fold/stir hard again (be careful, you can easily break the handle off of a wooden spoon). The mixture will foam up and get lighter and looser, when it peaks in volume (about 2 min), spoon the mixture onto a cookie sheet, or two for thinner pieces, that has been buttered or sprayed with a nonstick spray. Spread the mixture to about the thickness of the peanuts.

Let cool for an hour or so, then break into chunks and store in an airtight container.

NOTE: Molten sugar is DANGEROUS, it will stick and burn.. DO NOT LICK THE SPOON (think sweet napalm)!

Cleanup is very easy, do not scrape and fight with it, fill the pot with hot water and put all the utensils into the water. Let it sit for an hour and it will all be gone (sugar melts in water!). If you burn the sugar, you may need to boil some water in the pot to get everything out, but it will work, don't struggle.

[pepperjack]

ok everyone, we know alot about each bi~now, but not many of us mention anything about food! and for some reason we always get around to talking about food (in the chat room) so here is a space to forward your favorite, or most guarded secret recipe

i am going to give my chili recipe

1-28 oz. can crushed or diced tomatoes
2-14 oz. cans pinto beans
3-tblspn sweet chili powder
1-tsp minced garlic
1-shot of jack daniels
2-medium green or red bell peppers (long thin slices)
1-medium onion (long thin slices)
2-lbs. of your favorite ground meat (i like ground pork) browned and scrambled

optional ingredients
1-5 hot peppers (jalapeno to habeneros) cut into slices
1 or 2 tblspn-cayenne powder
1 or 2 dashes of worstershire sauce
1 tblspn of finely chopped celery leaves

put all ingredients in a large slowcooker/crock pot
under slow or medium heat and cook until the onions & peppers are soft and tender

just remember that the more hot peppers you use, the hotter the chili will be

i have found this recipe supports both flavor and "heat" as well
ENJOY :cool: or :eek:

You're speaking my language here! Currently prepping my crock-pot for some holiday cooking & I'm gonna save this recipe.:drool::smilies15

[pepperjack]

AFRICAN CHICKEN PEANUT SOUP

1 & ½ Cup Yams, cubed
½ Cup Onion, chopped fine
½ Cup Red Bell Pepper, chopped fine
½ TBLS Jalapeno, chopped fine
1 Cup Salsa, any kind
½ tsp Cumin
1 & ½ Quart Chicken Broth
1 Cup White Long Grain Rice
2 Cups Black Beans (canned)
1 Whole Chicken, cooked off and shredded
1/3 Cup Peanut Butter, creamy
1 Whole Avocado, sliced thin (optional)

1. Cook off chicken, let it cool, shred into pieces.
2. Combine yam, onion, jalapeno, pepper and sauté.
3. Add rest of ingredients (except peanut butter). Bring to a boil then
cover and simmer until yams are tender and rice is cooked.
4. Add peanut butter, stir until dissolved.
5. Serve with sliced Avocado pieces on top if desired.

This looks good also; like the ingredients.:bigrin: Getting ready to make something spicy to eat.:tong:

[BiCplAz]

If you like Caesar salad here is the original recipe from Little Caesar's in Tijuana Mexico circa 1938. It was given to my mother by Don the Beachcomber's wife and she gave it to me. It is not like the Caesar's you get now days in restaurants but it is delicious. Give it a try and u'll see.


Ingredients:

8 oz. Extra Virgin Olive Oil
2 Tlb. Worcestershire Sauce
2 Tlb. Red Wine Vinegar
2 Tlb. Tarragon Vinegar
2 Cloves Garlic
Garlic Croutons
½ cup grated Parmesan Cheese
4 or 5 Romaine Lettuce Hearts
1 Tin Flat Anchovy Filets
1 Egg

About 2 or 3 hours before serving the salad put the vinegars, Worcestershire Sauce and a pealed crushed garlic clove in the olive oil and let them sit.

Crush the other Garlic clove and rub the inside of the salad bowl with it. Rinse, dry and tear the romaine hearts in to bite size pieces. Drain the Anchovies and chop into fine pieces. Toss the Anchovies into the lettuce. This can be done ahead of time also and stored in the refrigerator to allow the Anchovy flavor to mingle with the lettuce.

To dress the salad: Remove the garlic from the Olive Oil. Whip the egg into the olive oil mixture and toss into the lettuce. Add the croutons and parmesan cheese toss again and serve.

[BiCplAz]

If you like Caesar salad here is the original recipe from Little Caesar's in Tijuana Mexico circa 1938. It was given to my mother by Don the Beachcomber's wife and she gave it to me. It is not like the Caesar's you get now days in restaurants but it is delicious. Give it a try and u'll see.


Ingredients:

8 oz. Extra Virgin Olive Oil
2 Tlb. Worcestershire Sauce
2 Tlb. Red Wine Vinegar
2 Tlb. Tarragon Vinegar
2 Cloves Garlic
Garlic Croutons
½ cup grated Parmesan Cheese
4 or 5 Romaine Lettuce Hearts
1 Tin Flat Anchovy Filets
1 Egg

About 2 or 3 hours before serving the salad put the vinegars, Worcestershire Sauce and a pealed crushed garlic clove in the olive oil and let them sit.

Crush the other Garlic clove and rub the inside of the salad bowl with it. Rinse, dry and tear the romaine hearts in to bite size pieces. Drain the Anchovies and chop into fine pieces. Toss the Anchovies into the lettuce. This can be done ahead of time also and stored in the refrigerator to allow the Anchovy flavor to mingle with the lettuce.

To dress the salad: Remove the garlic from the Olive Oil. Whip the egg into the olive oil mixture and toss into the lettuce. Add the croutons and parmesan cheese toss again and serve.

Sorry, it was Mr. Caesar's in Tijuana.

[onewhocares]

Seeing that the last posts here were about Caesar Salad, I want to share something with you all. About a week ago we were having guests for dinner. I wanted to take a different twist on Caesar Salad. So I took out my grill pan and heated it SLOWLY. I took a head of Romaine lettuce and split it the long way leaving the core in tack. I put olive oil in the pan and some on the flat side of the lettuce head along with salt and cracked black pepper and put it on to cook. As that was cooking I chopped up a half of a large tomato for each guest and slivered some good blue cheese. As the lettuce started to wilt I pulled it off the pan an onto the plate. I added the blue chese pieces and then the tomato. I sprinkled Extra Virgin Olive Oil on top, some fresh squeezed lemon juice and topped with a few anchovies. OMG....what a great salad. People wanted two of the salads and forget the steak.

Let me know what you think.

Belle

[npitt]

Ok - this is my curry recipe which can be used as a base for any meat of veggie curry.

Ingredients:
Whole cumin seeds
Whole black mustard seeds
Ground turmeric
Ground cumin
Ground coriander
Ground garam masala (aka mixed spice)
Fresh coriander (aka cilantro)
Onions - 2 small or 1 large
3 or 4 cloves of garlic (adjust to personal taste)
2 fresh chillies (adjust according to taste)
Fresh ginger root peeled - about the size of one or two stock cubes.
Can of tomatoes - chopped or blended preferably. I use whole ones and chop them in my electric chopper.
Sunflower oil

Put about 1-2 tablespoons of the oil in a pot heated over a medium to high heat and add the cumin and mustard seed. Let these fizzle in the oil until they start to pop. At this point reduce the heat and add the chopped onion, garlic, chillies and ginger. (I use an electric chopper and have them all together because I'm lazy ;) ) Fry these gently until soft and then add the remaining spices - 1-2 heaped teaspoons of each. Continue to fry this for 2 or 3 minutes to release all the flavour of the spices. Next add the tomatoes very slowly making a paste which will become a sauce as you add more an more. At this stage you will also need to season with salt and pepper to your taste.

At this point you have your base sauce to which you can any chopped vegetables or browned/sealed meat. A few of my favourite combinations:

courgette (aka zucchini) and kidney bean
aubergine (aka egg plant) and chick pea
aubergine and lamb

Allow the whole lot to simmer for about 1 hour. If the sauce is thick then completely cover the pot, if a little watery then tilt the pot lid to allow the sauce to reduce. I always find that covering with the pot lid at the end and turning off the heat to cool make the sauce thicken a little too. Add the chopped fresh coriander and stir in just before serving.

If you serve with rice then basmati is always best with a curry.

Experiment and change the spices and chilli levels to suit yourself.

If you can get hold of them then some dried curry leaves are great to add after the tomatoes.

Thanks for sharing this recipe. I love curry and due to this I will definitely give it a try. I am not an excellent cook but I think I can manage this recipe. My mouth is already watering when I am reading this recipe.

I also thought about using edible flowers for cooking. Has anyone of you already tried it or can share a recipe here? Would really appreciate any advice because I love flowers. I often order flowers by post in UK (http://www.serenataflowers.com/) and maybe the next time I can also order edible flowers and then use them for cooking.

[Paul B.]

Shall I add my recipe for shake & bake?