OAF recipes [Archive] - Glock Talk

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Patricia
03-20-2006, 21:51
Post em if you got em. ;f

I have a few to add, but the 24 nazi is watching. ;f

major
03-20-2006, 22:28
1. Take a beer out of the fridge.
2. Open it.
3. Enjoy.

DepChief
03-20-2006, 22:31
If you like REALLY good Macaroni & Cheese....

3 sticks Cracker Barrel Extra Sharp cheese
1 1/2 lbs. Macaroni Noodles
1/4 cup flour
1/2 stick butter
4 cups milk

Boil macaroni about 5 minutes (still very firm), drain out water and set to the side.

Grate cheese

Melt 1/2 stick butter in sauce pan. When melted, add 4 cups milk and whisk in the 1/4 cup of flour. When this mixture heats up, use wire whisk to stir in the grated cheese until the cheese is totally melted and you have a thick sauce. Stir this sauce in with the macaroni noodles and mix well. Pour into a large casserole dish and bake at 350 for 40 minuutes (until top just begins to brown).

This is my mothers recipe and it is the best M & C in the world!

DCSO0322
03-20-2006, 23:18
STORMTROOPER:


1/3 OZ. JAGERMEISTER
1/3 OZ. GOLDSCHLAGER
1/3 OZ. RUMPLEMINTZ

MIX TOGETHER AND TAKE A SHOT. WOOHOO

Started in a local sports bar in my area.

scratchy wilson
03-21-2006, 01:45
1/3 Wild Turkey
1/3 Ginger Brandy
1/3 Scotch


Memory fails as to how this was concocted, but I do recall it taking me from a pleasant buzz to something approaching simulated sobriety.

I was displeased.


Anyhow, it sort of became something of a dare.

MB-G26
03-21-2006, 01:53
Seems rather sacrilegious to put anything with scotch other than water, or perhaps plain soda ^8

Historian
03-21-2006, 07:03
I admit it's not mine alone. :) But i love Emeril's cooking.

Warning: Before making have cardiologist on standby.

Four Cheese Spinach Lasagna

1 (20-ounce) package fresh spinach, tough stems removed and washed
5 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
3/4 pound portobello mushrooms, stems removed and sliced (about 3 large)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups whole milk
1/8 teaspoon freshly grated nutmeg
2 1/2 cups grated Parmesan
15 ounces fresh ricotta
1 1/2 cups grated Fontina or provolone
1 1/2 cups grated mozzarella
1 pound lasagna noodles, cooked to al dente

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.

To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.

In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.

Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.

Let rest for 10 to 15 minutes before serving. Serve hot.

vote Republican
03-21-2006, 09:16
Sharon can post up a better version probably but...

make some cous-cous (plain)
cut chicken breast into mcnugget sized or slightly larger pieces, cook in a pan
stir in creamed corn, garlic powder, cheddar cheese, heat until cheese is melted.
Pour over cous cous

^7

Hauptmann6
03-21-2006, 09:24
Stir fry sauce (sorta teriaki)

1/3rd Rice wine AKA Saki
1/3rd Water
1/3rd Good soy sauce (not kikkoman, go to your local asian market)

Salt
Pepper
brown sugar(really heavy pinch depending on how much you are making)

To use as a marinade,
finely chop about 1/2" of ginger
1 smashed and chopped clove of garlic
Add a little oil(maybe a tablespoon at most)

To use as a sauce(put in stirfry)
Cornstarch to thicken
Go a little heavier on the sugar.

Sorry I can't give more accurate amounts, I do it all by eye.

OXCOPS
03-21-2006, 10:30
Stir Jell-o pudding mix into 2 cups of COLD milk.

Mix well.

Put in fridge for 10 minutes.

Remove and eat......PUDDING! ;f;f;f

OXCOPS
03-21-2006, 10:30
Pour Count Chocula cereal into bowl.

Add milk.

Eat.

Live happy.

;f;f;f;f;f

Mrs.OX
03-21-2006, 11:13
Kahlua Cake

1 box chocolate cake mix
2 boxes of instant chocolate pudding (mixed and set)
1 tub cool whip
1 cup of Kahlua
1 package of Heath bar bits

Bake cake as directed. Once cooked punch holes in it with a fork. Pour the cup of Kahlua of the cake and let it sit for a few minutes. Take half the cake and crumble into large dish or bowl. Layer with pudding, cool whip, and Heath bar bits. Repeat the process again.
I usually keep it chilled until ready to serve. Delicious.
The amount of Kahlua can be a bit strong; you can always use less if you want. It serves a bunch of people!

Patricia
03-21-2006, 11:19
Is there anyone here that does NOT have my meatball recipe? ;f

Hauptmann6
03-21-2006, 11:22
Me!

B. Somm
03-21-2006, 12:47
Originally posted by DepChief
(snip recipe)

This is my mothers recipe and it is the best M & C in the world!

DepChief, that sounds heavenly! I just may have to give that a try!!

B. ^7

Bullman
03-21-2006, 18:03
My favorite cassarole when I was a kid, I loved it so much that I learned how to make it. The cassarole dish I use is 9 inch diameter and 3 1/2 inches deep and that is probably what would work the best, never tried using anything else (yes, I stole the dish my mom made it in when I was a kid;f ) It is called Chop Suey Rice

1 pound of hamburger
3/4 cup of rice
4 to 5 stalks of celery, chopped
1 medium sized onion, chopped
1 box of fresh sliced mushrooms
1 envelope of Liptons chicken noodle soup mix.

Brown the hamburger, onion, celery, mushrooms and rice together over medium to medium high heat. Salt and pepper it to taste, I use Jess Halls Serendipity season salt (cant be had in the stores here in the east, but can be found on the internet, good stuff) When you about have it browned / cooked get a pan with 4 cups of water and heat it to boil. Once the water is boiling at the envelope of Liptons chicken noodle mix and let it boil for 4 minutes then remove it from the heat. Combine the ingredients from the frying pan and the soup into the cassarole dish and bake it in a 350 degree oven for 45 minutes

It is so good it will make your babies be born naked and your teeth will swap holes.;f

gruntmedik
03-21-2006, 19:26
Originally posted by Patricia
Is there anyone here that does NOT have my meatball recipe? ;f

I ain't got it;P

Bullman
03-21-2006, 20:14
Kevin's Sip and Go Nekid

Take a 6 ounce can of frozen pink lemonade concentrate.
pour contents into a blender.
fill the lemonade can up with your favorite vodka.
pour it in the blender too.
put a bunch of ice in the blender, slush the far out of it.
Top it off with a citrus type drink like Zima and give it a final twirl in the blender.

1 blender will make you feel fine
2 blenders full will make you forget your troubles
3 blenders full will make you forget your name.;f

gruntmedik
03-22-2006, 11:53
Baked Apple Porkchops

4-6 Butterflied pork chops
1 or 2 Granny Smith Apples
1 1/2 cups Bread crumbs
1 cup parmesean cheese
2 12oz brews of your choice

Open 1 brew, start consuming at a leisurely pace. Pre-heat oven to 350. Grease a 9x13 baking dish (use whatever size you have), and set aside. Mix bread crumbs and parmesean cheese together, then divide in half. Use 1/2 of the crumb mixture to coat the chops, using the remainder of that 1/2 to line the baking dish. Place chops in dish. Slice the apples 1/4-1/2" thick, and layer them on top of the chops. Take remainder of crumbs and pour on top.

Cover, and bake at 350 for 30-35 min. Enjoy 2nd brew. Uncover, and bake 10 min, or until browned on top.

Bullman
03-22-2006, 17:28
Originally posted by gruntmedik
Baked Apple Porkchops

4-6 Butterflied pork chops
1 or 2 Granny Smith Apples
1 1/2 cups Bread crumbs
1 cup parmesean cheese
2 12oz brews of your choice

Open 1 brew, start consuming at a leisurely pace. Pre-heat oven to 350. Grease a 9x13 baking dish (use whatever size you have), and set aside. Mix bread crumbs and parmesean cheese together, then divide in half. Use 1/2 of the crumb mixture to coat the chops, using the remainder of that 1/2 to line the baking dish. Place chops in dish. Slice the apples 1/4-1/2" thick, and layer them on top of the chops. Take remainder of crumbs and pour on top.

Cover, and bake at 350 for 30-35 min. Enjoy 2nd brew. Uncover, and bake 10 min, or until browned on top.

where did the other beer get used in the recipe?

OXCOPS
03-22-2006, 17:30
Originally posted by Bullman
where did the other beer get used in the recipe?


I'm going ot step out on a limb here and guess it's in the last line where it says,"Enjoy 2nd brew." Call it a hunch. :supergrin: :supergrin: :supergrin: :supergrin:

Bullman
03-22-2006, 17:43
Originally posted by OXCOPS
I'm going ot step out on a limb here and guess it's in the last line where it says,"Enjoy 2nd brew." Call it a hunch. :supergrin: :supergrin: :supergrin: :supergrin:


Sounds good to me:supergrin:

Patricia
03-23-2006, 13:21
Mmm, some really great recipes here! Chiefy, I am gonna make your mac and cheese very soon.

I will post the meatball recipe and a few others when I get a minute. :)

gruntmedik
03-23-2006, 18:09
Originally posted by OXCOPS
I'm going ot step out on a limb here and guess it's in the last line where it says,"Enjoy 2nd brew." Call it a hunch. :supergrin: :supergrin: :supergrin: :supergrin:

OX, you sure you're not a detective?:supergrin: :supergrin:

rnchick
03-24-2006, 12:13
Ingrediants: 1 cup all-purpose flour
1/4 cup confectioner's sugar
1/2 cup butter
1/2 cup raspberry jam
3 ounces cream cheese (softened)
2 TBS milk
1 cup white chocolate chips
2 squares (1 ounce) semisweet chocolate, chopped
1 TBS shortening

Directions:
1. preheat oven to 375F

2. Put flour into a measuring cup & level off. In a bowel, combine flower and confectioner's sugar.

3. Cut in butter with a fork and mix well. Press mixture into a 9 inch square pan.

4. Bake crust at 375 F for5 15-17 minutes until lightly brown.

5. Make filling: spread jam evenly over baked crust. In a small bowl beat cream cheese and milk until smooth. Melth white chocolate chips over low heat and add to cream cheese mixture. Drop mixture by teaspoons evenly over jam. Spread carefully and refridgerate.

6. To make Glaze: cut chocolate squares into small pieces and melt with shortening over low heat, stirring constantly. Spread over white chocolate layer. Cut into bars and store in refridgerator.

Mrs. VR
03-24-2006, 12:24
:shocked: now WHITE chocolate, I could probably get into!

rnchick
03-24-2006, 12:41
it's delicious...

Walter45Auto
03-24-2006, 19:12
She's right Sharon. It's Delicious.


:freak:






:reindeer: :50cal:

Mrs.OX
03-25-2006, 00:00
Not a huge fan of raspberries, could I substitute strawberry jam instead?

Wulfenite
03-25-2006, 11:37
Hummus

Drain and save the liquid from 1, 15-oz can of garbanzo beans. Dump the beans into the food processor. Toss in a couple garlic cloves, 2 TABLEspoons of lemon juice, 2 TABLEspoons of olive oil, 2 TEAspoons of salt, 1 TEAspoon cumin, pinch of pepper, and 1 ½ TABLEspoons of sesame tahini. Puree and add back some of the reserved can liquid if you need to to get the consistency where you want it.

Mrs. VR
03-25-2006, 16:01
Originally posted by Mrs.OX
Not a huge fan of raspberries, could I substitute strawberry jam instead? that sounds good too! :drool:

rnchick
03-25-2006, 16:30
Originally posted by Mrs.OX
Not a huge fan of raspberries, could I substitute strawberry jam instead?

yep - you sure could...it would be good

HarlDane
03-25-2006, 23:39
Strawberry Banana Bread

1 stick of butter
3/4 cup of sugar
1/4 cup brown sugar
2 eggs
2 bananas
8 med/large strawberries
1 tbl. milk
Vanilla
Cinnamon
2 cups flour
1 tea. baking powder
1 tea. baking soda

Cream butter a sugar
add eggs one at a time
mash strawberries, bananas, cinnamon, and milk
add fruit mix to sugar/butter
add dry ingredients
bake in a bread pan at 325 for 60-70 min

Bill Powell
03-27-2006, 06:59
ROAD KILL SANDWICH PATTIES, possum cold cuts


Drive around til you find a recently deceased possum about one half inch thick. Take a propane torch and singe all the hair off. Bake in 100 degree oven for about two and a half minutes. After refrigerating use scissors to cut cold possum into hamburger bun sized square patties. Hence the name.

Since they get a little chewy when they're too thick, if it's more than about half an inch, run your car back and forth over it til it's about the right thickness.

OXCOPS
03-27-2006, 11:10
Originally posted by gruntmedik
OX, you sure you're not a detective?:supergrin: :supergrin:


Call it a gift. :supergrin:

Patricia
03-28-2006, 18:49
Meatballs

2 lbs ground beef

4 eggs, beaten

1 cup bread crumbs

1 cup grated parmesan cheese

1 cup milk

1 tablespoon Italian seasoning

1 tsp garlic powder (I use the course grind kind)

1 tablespoon salt

Mix together and form balls. Place on cookie sheet sprayed with non-stick spray and bake at 350 for 30 minutes. I always follow that up by cooking my spaghetti sauce for a couple of hours, but you don't have to.

Patricia
03-28-2006, 18:53
Sour Cream Cheese Enchiladas

2 packages flour tortillas

2 cans cream of chicken soup

2 small cans diced green chilies

2 lbs shredded cheese (can be longhorn, cheddar, monterey jack, or a combo)

1 pint sour cream

Mix, soup, chilies, sour cream, and half of cheeses. Fill each tortilla with *about* 3 Tbsp of filling. Place filled tortillas in baking pan sprayed with non-stick spray and cover with the rest of the cheeses. Bake at 350 for about 30 minutes.

Patricia
03-28-2006, 19:00
Peanut Butter Cookies (for Mel, since she asked)

2 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup butter

1 cup peanut butter

1 cup sugar

1 cup packed brown sugar

2 eggs

1 tsp vanilla

Mix flour, baking powder, baking soda, and salt together. In mixer, beat butter and peanut butter together till smooth. Beat in sugars till well blended, then add eggs and vanilla. Add dry ingredients 1/3 at a time, until well blended. Refrigerate for one hour. Roll dough into balls and place about 2 inches apart on ungreased cookie sheet. Flatten with fork, and bake at 350 for about 12 minutes.

Mel, a few tips for ya. First of all, if you are making these up here in Flag, you will have to adjust the recipe for high altitude. I have a forumla that I can post or email you for that. Always use real butter. Baker's Secret makes "bakers sugar" that is a bit finer and works well in cookies. Use a good name brand peanut butter. I use Jiff (yep, choosey mothers ;)). Also never skimp on the vanilla, use the best you can.

MB-G26
03-28-2006, 19:17
First of all, if you are making these up here in Flag, you will have to adjust the recipe for high altitude. I have a forumla that I can post or email you for that. Always use real butter. Baker's Secret makes "bakers sugar" that is a bit finer and works well in cookies. Use a good name brand peanut butter. I use Jiff (yep, choosey mothers ). Also never skimp on the vanilla, use the best you can.

Pllleeeeeeeeeeezzzzzzzzzzeeeeeeeeeeeeeeeeeee!!! Plse do whenever you get the chance. Face it, if I made peanutbutter & chocolate chip cookies down here in Dust Bowl Hell - and they came out too flat, one shudders to think the unsuccessful mess I'd create trying to make ANYthing baking-wise w/the altitude factor involved
:upeyes:

hile
03-29-2006, 10:39
Patricia,

Thanks for the meatball recipe.

Here's the pot roast I made this past weekend:


1 2-3 pound roast (I used a ribeye roast
1 onion
a few celery stalks
1 8 oz can of beef broth
about 2 pounds of baby carrots (peeled)
1 bag of peas
2 pints of sliced baby portabella mushrooms

Place the carrots in the bottom of the crock pot. (They should go at the bottom because they take the longest to cook.)

Chop the onion and celery and sautee them until translucent in olive oil, then place them in the crock pot. Place the roast in the skillet used to saute the veggies and sear it until it has a nice colour on all sides. Then put it in the crock pot. Dump the rest of the veggies over the roast and pour the broth over the top.

Cook on high for four hours or low for eight.

Patricia
03-29-2006, 13:13
Crock Pot Chili

2 lbs lean ground beef (I'm using some venison next time)

1 can black beans

1 can pinto beans

1 can diced tomatoes

1 packet chili seasoning

Throw it all in (if the meat is pretty lean you don't have to brow and drain first) and cook on low at least 10 hours (or remember that 1 hour on high = two hours on low)

I serve it topped with a bit of cheddar cheese and make the Marie Calendar cornbread mix to go with it.

Patricia
03-29-2006, 13:21
Bacon Potato Corn Chowder (you can adapt this for the crock pot, just throw it all in and cook for 10 hours on low)

8 pieces of thick sliced bacon, cut into 1/2" pieces

16 oz package frozen corn

1 cup sour cream

1 1/4 cups milk

1 can cream of chicken soup

About 6 red potatoes, diced

Small can of green chilies (optional)

Cook bacon until crisp, and potatoes and cook until fork tender. Add remaining ingredients and simmer for about an hour.

I usually do the crock pot version since I am short on time, and sometimes don't even cook the bacon first.

Mrs. VR
03-29-2006, 14:15
oh that sounds GOOOD :drool:

Eagles1181
03-29-2006, 18:29
Originally posted by Bill Powell
ROAD KILL SANDWICH PATTIES, possum cold cuts


Drive around til you find a recently deceased possum about one half inch thick. Take a propane torch and singe all the hair off. Bake in 100 degree oven for about two and a half minutes. After refrigerating use scissors to cut cold possum into hamburger bun sized square patties. Hence the name.

Since they get a little chewy when they're too thick, if it's more than about half an inch, run your car back and forth over it til it's about the right thickness.


Could I substitute the 'dillo I hit the other night. Dumb animals. He went between my tires I thought he would be OK, then I here him hit near the back. Must have jumped into my spare tire or something. DUMB ANIMALS!!!

Eagle

Wulfenite
03-29-2006, 22:00
Just saw a great recipe on the Food Network. Twinkie Tiramisu!

I'll report back when I've tried it....tomorow perhaps. I think it fate cause just yesterday I saw the Twinkies were on sale and I bought a box for the boys lunches.

Bullman
03-30-2006, 07:40
Originally posted by Eagles1181
Could I substitute the 'dillo I hit the other night. Dumb animals. He went between my tires I thought he would be OK, then I here him hit near the back. Must have jumped into my spare tire or something. DUMB ANIMALS!!!

Eagle

Hmmmmm, I guess I could have served up some pounded deer cutlets from my little fiasco of yesterday, but, I was never really that fond of road kill.

Patricia
04-01-2006, 09:56
Originally posted by Wulfenite
Just saw a great recipe on the Food Network. Twinkie Tiramisu!

I'll report back when I've tried it....tomorow perhaps. I think it fate cause just yesterday I saw the Twinkies were on sale and I bought a box for the boys lunches.

You tried it yet??? Inquiring minds. :eat:

Mrs. VR
04-01-2006, 16:27
Originally posted by Patricia
You tried it yet??? Inquiring minds. :eat: since he's taking his sweet time answering...he told me it was really good :)

Bullman
04-01-2006, 17:23
Speaking of twinkies, I was at a craft show once where they were doing the deep fried twinkies. I guess they freeze the twinkie, dip it in some sort of batter then deep fry it. I was out of dough so I didn't try it, but I have heard they were outstanding. The also deep fry snickers bars too.

Walter45Auto
04-01-2006, 17:37
Originally posted by Bullman
......The also deep fry snickers bars too.

And Oreos, and cheesecake, at our state fair. The fried cheesecake is awesome fried!!! Oh, and I had fried Ice Cream once, and It was pretty good, too.


:freak:






:reindeer: :50cal:

Wulfenite
04-01-2006, 17:52
Originally posted by Patricia
You tried it yet??? Inquiring minds. :eat:

Oh heck yeah. It was great. I posted about it in the FOOD forum. Here's a link to the recipe... http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33273,00.html
The only tweeks to the recipe I'd suggest would be to cut back on the espresso quantity a little....if you use the suggested ammount they twinkies will be soaked and will totally disinegrate...it would be nice if they maintained a little more of their original consistency. You want to get them mostly colored without drenching them. Also, make sure you dont whip the cream too stiff or it will tend to tear up the twinkines while you try to spread it since, of course, the twinkies are pretty friggin sopping with espresso.

So I saw this on the Food network the other day and I had tivo save the episode..... the next day I made it up in the afternoon.....than night my wife is watching tv and started the episode I had saved. So its desert time, I've got this resting in the fridge, she's watching they guy make this, she says "wow, that sounds great", I'm IM'ing Sharon and I say "she just said "wow, that sounds great"", then I go and whip it out and she's like "WTH!!". Pretty good stuff.

Mrs. VR
04-01-2006, 20:26
Originally posted by Wulfenite
O then I go and whip it out and she's like "WTH!!". Pretty good stuff. BWAHAHAHAHAHAHAHAHAHAHAHA :rofl: sorry! :rofl:

Bill Powell
04-01-2006, 22:22
The 'dillo would be just as good, and you wouldn't have so much hair to singe off. Plus, those shell sections would make good chips for frog egg dip.

Since they're both throw-backs to another time they would be about the same, nutritionally. The one advantage of the possum is that it has that little change purse built into its belly.

Patricia
04-03-2006, 08:16
Originally posted by Wulfenite
Oh heck yeah. It was great. I posted about it in the FOOD forum. Here's a link to the recipe... http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33273,00.html
The only tweeks to the recipe I'd suggest would be to cut back on the espresso quantity a little....if you use the suggested ammount they twinkies will be soaked and will totally disinegrate...it would be nice if they maintained a little more of their original consistency. You want to get them mostly colored without drenching them. Also, make sure you dont whip the cream too stiff or it will tend to tear up the twinkines while you try to spread it since, of course, the twinkies are pretty friggin sopping with espresso.

So I saw this on the Food network the other day and I had tivo save the episode..... the next day I made it up in the afternoon.....than night my wife is watching tv and started the episode I had saved. So its desert time, I've got this resting in the fridge, she's watching they guy make this, she says "wow, that sounds great", I'm IM'ing Sharon and I say "she just said "wow, that sounds great"", then I go and whip it out and she's like "WTH!!". Pretty good stuff.

:supergrin: Thanks, I am gonna try it!!

Wulfenite
04-03-2006, 10:24
Originally posted by Patricia
:supergrin: Thanks, I am gonna try it!!

Any excuse to buy the big box of twinkies right?

Patricia
04-03-2006, 14:31
Originally posted by Wulfenite
Any excuse to buy the big box of twinkies right?


Very yes, and of course I have to sample them to be sure they aren't poisonous or anything. Just doin' my part. :supergrin:

Wulfenite
04-04-2006, 16:56
<-----Has new big box of twinkies....King Kong twinkies even. But I think I'm doing Bannanas Foster tonight.

Munchkinglocker
04-05-2006, 03:11
mix 2 bags betty croker chocolate chip cookies per package directions.

spread as evenly as possible on bottom of buttered baking dish(9x13).

mix 1 box betty crocker brownies per package directions.

pour brownie mix on top of cookie mix, and spread evenly as possible.

*bake at appx. 350-375 for appx. 20-30min.



*time and temp for baking is still in the experimental faze.


this will cure any chocolate craving!!

Bullman
04-05-2006, 05:22
:homer: mmmmmmmmmmmmmm chocolate

c-mama
04-05-2006, 14:49
Originally posted by Patricia
Meatballs

2 lbs ground beef

4 eggs, beaten

1 cup bread crumbs

1 cup grated parmesan cheese

1 cup milk

1 tablespoon Italian seasoning

1 tsp garlic powder (I use the course grind kind)

1 tablespoon salt

Mix together and form balls. Place on cookie sheet sprayed with non-stick spray and bake at 350 for 30 minutes. I always follow that up by cooking my spaghetti sauce for a couple of hours, but you don't have to.
:bump: so I can bookmark this post. :supergrin:

cashisking
04-05-2006, 17:11
Originally posted by crochetmama
:bump: so I can bookmark this post. :supergrin:

Why do you want to bookmark a sticky post???



sounds messy!!;)



but now I have a black dot, just incase it isn't sticky anymore!

Bullman
04-06-2006, 05:50
Originally posted by cashisking
Why do you want to bookmark a sticky post???



sounds messy!!;)



but now I have a black dot, just incase it isn't sticky anymore!

If you bookmark it, then when the next great recipe gets posted, you get e mail notification so you can check it out, and maybe try something new for supper:supergrin:

c-mama
04-06-2006, 06:53
Originally posted by cashisking
Why do you want to bookmark a sticky post???



sounds messy!!;)



but now I have a black dot, just incase it isn't sticky anymore! Well, I bookmarked my post. I'm expecting this thread to get good and long and when I want to make the meatballs, I don't want to have to wade through pages and pages just to find the recipe.

:tease:

proshooter
04-06-2006, 07:12
This is the best salsa I have ever tasted. I got it off of a cooking show on PBS a while back.

2 cups toamtoes (diced)
1 cup chopped onion
couple of "branches" of fresh cilantro (finely chopped)
1 Tbsp Lemon juice
1 fresh jalepeno pepper
2 cloves garlic
3 Tbsp Ketchup (give or take)


Combine diced tomatoes, chopped onion, cilantro and lemon juice in a dish. (I sometimes place half of the tomatoes in a blender so that the salsa is not as chunky) Take the jalepeno pepper and cut it into four parts length-wise. Remove all of the seeds, and cut one strip in half (so it is one-eighth). Chop the 1/8 pepper VERY FINE, and add it to the dish. Crush the garlic just enough to remove the skin, then chop the garlic. Add it to the dish. Add Ketchup to increase thickness of salsa.

If you like it really hot, you can try adding more jalepeno pepper, or even get some habanero pepper.

Note: You may want to wear rubber gloves when handling the jalepeno pepper. The juice does not wash off your hands. Everything you touch will BURN LIKE FIRE! I had a rather unpleasant experience going to the bathroom after making this recipe. It still brings back painful memories.

proshooter
04-06-2006, 07:26
I have always enjoyed Steak - N - Shake chili. I get a bowl of it every time I go there. I got a copy-cat recipe off the internet some years ago. The actual recipe is a well guarded secret, but this tastes just like the real thing!

1 1/2 lb. ground beef
1/2 tsp. salt
10 oz. can of French Onion soup
2 tsp ground cumin
1/2 tsp pepper
20 oz. - 22 oz. can of Chili Hot beans in chili gravy
6 oz. can tomato paste
8 oz. can tomato sauce
2 tsp Hershey's Cocoa Powder
10 oz. Coca-Cola (not diet)

Brown the ground beef and crumble it. The key is to have pretty good sized pieces of meat. Place ground beef and all other ingredients in a crock pot, and mix well. Be careful to only use 10 oz. of Coke. The cans are actually 12 oz. and if you use the whole can, it will be too sweet. Cover the crock pot, and heat on High for about 2-3 hours.

Can be served with chopped onions, cheese and Fritos if desired.

kcb
04-08-2006, 18:48
Originally posted by proshooter
I have always enjoyed Steak - N - Shake chili. I get a bowl of it every time I go there. I got a copy-cat recipe off the internet some years ago. The actual recipe is a well guarded secret, but this tastes just like the real thing!


2 tsp Hershey's Cocoa Powder
10 oz. Coca-Cola (not diet)


Can be served with chopped onions, cheese and Fritos if desired.


Speaking of Restaurant Chili's and "secret ingredient's", my sister's husband grew up in Cincinnati,Ohio. He took me and my sister back there, after they married, before I married, and took us to "Skyline Chili". Their Chili is delicious. They have 3-way, 4-way, etc. His favorite that he taught us is over spaghetti, with cheddar cheese and onion.

For years, he tried to recreate their recipe and just about did...finding "Chocolate" to be a secret of their recipe too.

If you have Publix Grocery Stores in your area, they have it in their Entre Frozen Section. You can PM me, if you find it and want to know how to serve it! We have introduced it to just about all of our friends and it is always a favorite food at our home, and a favorite memory!

kcb
04-08-2006, 18:58
Originally posted by Bill Powell
ROAD KILL SANDWICH PATTIES, possum cold cuts


Drive around til you find a recently deceased possum about one half inch thick. Take a propane torch and singe all the hair off. Bake in 100 degree oven for about two and a half minutes. After refrigerating use scissors to cut cold possum into hamburger bun sized square patties. Hence the name.

Since they get a little chewy when they're too thick, if it's more than about half an inch, run your car back and forth over it til it's about the right thickness.

:puking:

AND my husband wants me to copy this and e-mail it to him!

I am going to...STOP letting cook so much at night!

:supergrin:

Eagles1181
04-11-2006, 09:33
http://www.scubaribbea.com/roadkill_cafe_menu_specials.jpg

:eagle:

Bill Powell
04-13-2006, 05:53
This morning I find myself a little hongry around the mouth, so I will try a meal presented by brother Dave many years ago.


I'm gonna have me some Kosher charcoal broiled sows ears, some stewed tomater sandwiches (so you gotta lift and eat fast lest it fall through the crust), some RC colas, some moon pies, and some after dinner lippin' and spittin' snuff.

JByer323
04-13-2006, 06:38
Beer Can Chicken

First off, you need one of these (http://www.amazon.com/gp/product/B0001NGHAS/102-0636599-6189714?v=glance&n=284507) and a drip pan if doing it in the oven.

Ingredients

One medium sized chicken
A can of beer, your choice of brand, not a tall boy
Your choice of rub (I'll post my recipe soon) or
Your choice of injectable marinade
Small onion or potato
Various spices and seasonings that suit your tastes. I like a clove or two of garlic, some Mrs. Dash, a tad of chopped ginger, Liquid Smoke, and whatever else looks good at the time.


The Directions
There are two ways to do this, either on the grill, or in the oven. I'm going to go on a limb and assume you all know how to bake a chicken in the oven, and the times and temp isn't any different on this. The grill is more difficult. Heat is important, as is time. There's a real art to it, and I'm just getting good at baking stuff over a grill.

Anyway, the prep. Clean and trim your chicken. Most chickens I've gotten recently they have neglected to cut the neck off. Use kitchen shears to trim that bad boy off. Once your chickie is looking good, set him aside.

Take your can of beer. Open it. Drink half of it. Don't drink more if it. Seriously. Might as well get an extra one for you too. Right now, check out the link to that rack I posted. I got mine at Gander Mountain, but Wally World sells them too. Our family has four of them, two singles, and a double. The beer can goes in the rack, and the chicken goes down over the beer.

Before you put the chicken over the beer though, add your spices and such to the beer. Your garlic, liquid smoke, cajun spices, whatever flavor you like. This is what makes it fun. Experiment. You can't mess it up.

Now slide the chicken over the beer can. He may not like a can of beer going up his ass, but it's got to go all the way in. Don't force it, just ease it in. God that sounded wrong. Now plug that bad boy's neck up with your onion or potato. You may have to cut down the potato, and peel off layers of onion. I prefer onion for the flavor. This traps in the moisture from the beer.

Add your rub, or inject your marinade. No real reason to use an injector with this method of cooking, but if you're a fanatic, go for it I guess.

Make sure the chicken is in a drip pan, and arranged all prettily. Legs and wings in good positions, etc. Isn't he cute? Slap that bad boy in the oven.

Now, when you pull him out, you're going to have a treat. The skin will be nice and crisp, but the chicken will be moist as can be. Remove the chicken from the rack carefully, without pouring hot beer on yourself. I find it helps if you Pam the rack before the chicken goes on.

Carve him up.


The Notes
Anything in a can could be used for this. I've used Classic Coke before, which I really liked. Sprite makes a more tropical meal, which goes really well with grilled smoke sausage and pineapple.

I'm in the process of making up some smaller racks for rock cornish game hens as well, to use with the small cans of fruit juice/nectar.

I do apologize for the long post, but this one is different. Try it, and I promise you'll love it. It's the best chicken you have ever had, and even if you don't like chicken, you'll like this. Big family? Do several. A canjun flavored, a BBQ flavored, etc. Most I've done at a time was six.

If you really enjoy grilling, these four books are great. I've used and abused them, and always find more stuff to try in them. I know Gander Mountain has them.

The Barbecue! Bible (http://www.amazon.com/gp/product/1563058669/102-0636599-6189714?n=283155)
BBQ USA: 425 Fiery Recipes from All Across America (http://www.amazon.com/gp/product/0761120157/102-0636599-6189714?n=283155)
Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill (http://www.amazon.com/gp/product/0761120165/102-0636599-6189714?n=283155)
Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes (http://www.amazon.com/gp/product/0761119795/102-0636599-6189714?n=283155)

MB-G26
04-20-2006, 04:39
Originally posted by Bullman
:homer: mmmmmmmmmmmmmm chocolate

http://michellewillingham.com/blog/wp-includes/images/smilies/chocolate.gif
http://michellewillingham.com/blog/wp-includes/images/smilies/hungry.gif

:supergrin:

Walter45Auto
04-20-2006, 18:09
Originally posted by JByer323
Beer Can Chicken

First off, you need one of these (http://www.amazon.com/gp/product/B0001NGHAS/102-0636599-6189714?v=glance&n=284507) and a drip pan if doing it in the oven.

The Barbecue! Bible (http://www.amazon.com/gp/product/1563058669/102-0636599-6189714?n=283155)
BBQ USA: 425 Fiery Recipes from All Across America (http://www.amazon.com/gp/product/0761120157/102-0636599-6189714?n=283155)
Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill (http://www.amazon.com/gp/product/0761120165/102-0636599-6189714?n=283155)
Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes (http://www.amazon.com/gp/product/0761119795/102-0636599-6189714?n=283155)

My Uncle's always called it Drunk Chicken. He's done it using Diet Dr. Pepper once or twice, too.


:freak:






:reindeer: :50cal:

Santa CruZin
04-30-2006, 09:28
Korean Beef Short Ribs (aka crack on crack on crack)


4 pounds beef short ribs, cross-cut less than 1/2" thick.
2 cups soy sauce (preferably Tamari)
1 1/2 - 2 cups sake
8 Tbsp sesame oil
8 full shallots, sliced thin
1/2 - 3/4 cup sugar
1/2 cup wildflower honey
2 tsp ground cayenne
10 garlic cloves, finely chopped or crushed
8 tsp chopped fresh ginger
1 1/2 cup toasted sesame seeds

Combine everything but the ribs, mix well (I'll sometimes nuke it for a couple minutes just to get the sugar and honey to dissolve fully, but don't get it too hot 'cause you don't want it to cook the meat while marinading).

Marinade ribs in solution for 3 or 4 hours.

Cook ribs on HOT (450-500F) grill for 2-3 minutes per side. The sugar in the marinade will start a grill fire, so be ready for it. You want to caramelize the sugar slightly, and keeping the meat in the flames will help this, but pay attention because things happen fast. Do NOT walk away from the grill while cooking this stuff! It takes a bit of a touch to get this right, so try it a few times and tweak the marinade to your liking.

http://img.photobucket.com/albums/v140/tomboedett/11.jpg

http://img.photobucket.com/albums/v140/tomboedett/8.jpg

http://img.photobucket.com/albums/v140/tomboedett/5.jpg

http://img.photobucket.com/albums/v140/tomboedett/6.jpg

http://img.photobucket.com/albums/v140/tomboedett/1.jpg

Patricia
05-01-2006, 10:41
That does sound yummy. :eat:

Did I read right - TWENTY CLOVES OF GARLIC?! :shocked:

Patricia
05-01-2006, 10:43
Oatmeal Cookie Pancakes (from Rachel Ray's cookbook)

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling

Here’s a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

Patricia
05-01-2006, 10:47
Crunchy French Toast (also from Rachel Ray's cookbook)

8 large eggs
1 cup half-and-half
2 teaspoons vanilla extract
2 pinches salt
1/2 teaspoon nutmeg, ground or freshly grated
2 teaspoons ground cinnamon
3 cups corn flakes, lightly crushed
1/2 cup sliced almonds, lightly crushed
4 tablespoons butter
12 (1 1/2-inch-thick) slices challah bread or soft "Italian" style bread

n a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon. In a second shallow dish combine flakes and nuts. Add 2 tablespoons butter to warm skillet. Place a cookie sheet lined with foil (for easy clean-up) near the stove. Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts. Cook slices 2 minutes on each side and transfer toast to cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes in 350 oven.

Patricia
05-01-2006, 11:00
Apple Crisp (from the Barefoot Contessa)

I changed her wording around a bit though.

I will tell you that I think her prep time estimate of 20 minutes is WRONG WRONG WRONG. It took me a heck of a lot longer to peel core and cut that many apples. SO worth it though. And you gotta serve it warm with vanilla ice cream. :supergrin:

5 lbs apples (she says McIntosh, but I used Gala cause they were on sale, and didn't notice a difference)

grated zest of 1 lemon

grated zest of 1 orange

2 tablespoons fresh orange juice

2 tablespoons fresh lemon juice

1/2 cup sugar

2 teaspoons cinnamon

1 teaspoon nutmeg

Topping:

1 1/2 cups flour

3/4 cup sugar

3/4 cup packed brown sugar

1/2 teaspoon salt

1 cup oatmeal

1/2 pound (2 sticks) butter, diced

Preheat oven to 350. Grease a 13x9 baking dish.

Peel, core, and cut apples into large chunks. (you might be cursing me after you get all that done, but trust me, it is worth it). Combine apples with the zests, juices, 1/2 cup sugar, and spices. Pour into dish (and make sure you sample a piece of apple first :supergrin: )

For the topping, combine flour, sugars, salt, oatmeal, and butter. (She says to use the paddle attachment of your mixer. I don't have that, so I just pressed with a fork until I got the pieces "pea" sized). Spead over apples.

Place on a baking sheet covered with foil (unless you really LIKE cleaning your oven). Bake 1 hour or until top is brown. (Since everything cooks slower at my altitude, and I don't like the apples crunchy, I always poke one with a fork, and yes, sneak a taste, to be sure they are done)

Santa CruZin
05-01-2006, 11:47
Originally posted by Patricia
That does sound yummy. :eat:

Did I read right - TWENTY CLOVES OF GARLIC?! :shocked:



You read that right. :supergrin:

Five cloves per pound. :beer:

proguncali
05-07-2006, 10:57
This is the crack to rule all crack recipe. If you try to argue with me, I will come to where you are and punch you in the neck. :supergrin:

Preheat oven to 35Q0
Butter and flour a l2”x l8”x 1”pan.
Melt over simmering water:
1 lb. butter
1 lb. semi-sweet chocolate
6 oz. unsweetened chocolate
Stir, do not beat:
6 eggs
3 T. instant esspresso (Medaglia d’Oro)
2 T. vanilla
2 ½ c. sugar
Stir chocolate mixture into egg mixture, Let cool to room temperature.
Sift:
1 c. flour
1 T. baking powder
lt.salt
Mix into chocolate mixture.
Toss:
3 c. chopped walnuts
12 oz. semi-sweet chocolate chips
¼ c. flour
Blend into chocolate mixture. Transfer to pan. Bake for 20 minutes. Remove from oven and rap on table to release air. Bake for another 15 minutes. Do not overbake! Makes 20 large brownies or 72 small ones.

Then to crack it up a little more....

Get a large piece while it's hot.
Put a large scoop of French Vanilla ice cream in it and a slathering of hot fudge on that.


Disclaimer: I will not be responsible for you eating the whole pan and having to buy all new clothes.

Santa CruZin
05-07-2006, 11:21
Hey Rees, that recipe SUCKS. Start driving.


-Eric in Madison, MS.


:supergrin::supergrin::supergrin:

Santa CruZin
05-07-2006, 11:55
Mushroom Lasagne

1 pound fresh spinach leaves, stemmed, washed, dried and chopped.
Salt and pepper
Olive oil
½ pound dry lasagne noodles
2.5 to 3 pounds mixed mushrooms; Cremini, shiitake, oyster, and portabellos. Don’t waste this recipe on common bulk, white mushrooms! I usually go with half creminis and mix up the rest with whatever interesting stuff I can find.
8-10 Tbsp real butter
3 Tbsp fresh lemon juice
1/3 cup flour
2 ¾ cup 2% milk
2 ¾ cup vegetable stock
Fresh ground nutmeg to taste
1-2 crushed garlic cloves
8 oz. Grated Gruyere Swiss Cheese (no substitutions – look around, you’ll find it)
1+ cup (to taste) fresh breadcrumbs. I rip up about 4 slices of wheat bread into coarse crumbs, and bake it on a sheet at 250F for 10 minutes.



Boil lasagne noodles with a dash of olive oil in large pot of lightly salted water per package directions. Once tender, drain lasagne noodles into colander and rinse with cold water to remove starch. Spread pasta out on clean dish towels and cover with damp dish towel until needed.

Quarter or slice the mushrooms. Melt half the butter in a large saucepan or wok, add the mushrooms and lemon juice, cover and cook over medium high heat for 5-7 minutes or until mushrooms are tender. Use a slotted spoon to remove the mushrooms, then bubble the remaining juice to evaporate any moisture until there is only fat left in the saucepan.

Melt the remaining butter in the same saucepan. Carefully stir in the flour and cook for 1-2 minutes or until combined, before slowly adding milk and stock. Bring to a boil, stirring frequently. Cook for 4-5 minutes or until boiling and thickened (important). Mix in the nutmeg (maybe a teaspoon or two), garlic and spinach. Salt and pepper to taste.

Spoon a little of the sauce in a 3 quart ovenproof dish. Top with a layer of pasta followed by a layer of mushrooms. Spoon over more of the sauce, then continue layering the ingredients, finishing with the sauce, making sure it completely covers the ingredients underneath. Top with the grated gruyere cheese and breadcrumbs.

Stand the dish on a baking sheet or foil sheet, cook at 400 degrees for 45 minutes to 1 hour. If breadcrumbs start to get too dark towards the end of baking, loosely top dish with a sheet of foil.

proguncali
05-07-2006, 12:27
Originally posted by Santa CruZin
Hey Rees, that recipe SUCKS. Start driving.


-Eric in Madison, MS.


:supergrin::supergrin::supergrin:

:laughabove: :laughabove: :laughabove: :animlol: :animlol: :animlol: :animlol:

You trying to make a feller go broke.....Gas is $150/gal....

Patricia
05-07-2006, 17:10
Ok, that settles it, for my last meal on earth, I want Eric's mushroom lasanga followed by Reese's chocolate dessert thingie. :shocked: :shocked:

proguncali
05-07-2006, 17:28
Originally posted by Patricia
Ok, that settles it, for my last meal on earth, I want Eric's mushroom lasanga followed by Reese's chocolate dessert thingie. :shocked: :shocked:


Not sure where this recipe from Reese is....but the one from Rees looks pretty good....:tongueout: :tongueout::wedgie: :pepper:

Actually, we have Kevbo to blame....That dirty rotten stinker!

Wulfenite
05-08-2006, 21:20
Originally posted by Patricia
Ok, that settles it, for my last meal on earth, I want Eric's mushroom lasanga followed by Reese's chocolate dessert thingie. :shocked: :shocked:

Is there something you're trying to tell us?

harlan
05-09-2006, 23:57
2 cups blueberries, fresh or frozen
1 cup diced honeydew melon
3 tablespoon lime juice
1/2 cup diced red onion
1/2 cup chopped cilantro
1 tablespoon peanut oil
1 teaspoon grated lime peel
1 jalapeño pepper, minced
coarse salt to taste


Combine all ingredients except the salt. Season with salt to taste. Let stand one hour then refrigerate until serving time.

This is great on grilled salmon or talapia. Also good on chicken and pork chops. I've made it with olive oil instead of the peanut oil but the peanut oil gives it a better flavor imho.

Washington,D.C.
05-14-2006, 10:57
Pizza Dough:
16 ounces water
1/8-ounce yeast
1/2-ounce salt
2 pounds bread flour
1/4 cup olive oil
1/4 cup cornmeal
Toppings:
2 cups tomato sauce, jar or homemade
2 cups shredded mozzarella
1/2 cup sliced mushrooms
1/2 cup spinach, shredded
1/2 cup grated Romano
1/2 cup sliced pepperoni
1/2 cup grated Parmesan

In a mixer combine the water and the yeast and allow
the yeast to dissolve. Add the remaining ingredients
except for the cornmeal and begin to mix the dough
using a dough hook on low speed. Once a ball is formed
mix on medium speed for 1 to 2 minutes until the dough
becomes elastic and smooth. Remove from the mixer and
place in a bowl coated with olive oil. Allow the dough
to rest for approximately 4 hours. Once the dough is
rested, place on flat surface and dust with some
flour.
Preheat oven to 425 degrees F. In a deep baking dish
or deep dish pizza pan, spread the dough using your
fingers at the bottom of the pan and make sure to have
enough dough to come up the sides of the pan
approximately 1/2-inch high.
Begin by placing a layer of the mozzarella cheese on
the bottom of the crust. Add the tomato sauce and all
of the toppings. Place in the oven for 30 to 40
minutes until golden and crispy.
Serve pizza straight from the oven to the table.

OEF_VET
05-15-2006, 22:29
White Chocolate - Raspberry Creme Brulee
Yield: 12 5oz portions

Ingredients:
12 egg yolks
6 oz granulated sugar
1 1/2 pints heavy cream
1 1/2 pints milk
8 oz white chocolate chips
1 1/2 tsp vanilla extract
fresh raspberries
Turbanado sugar

Procedure:
1) Mix together egg yolks and sugar until well combined.
2) Combine cream and milk and heat to scalding (~105 degrees, no higher). Add chocolate to scalded milk/cream, and stir to melt.
3) Gradually stir hot milk/cream/chocolate into egg yolks. Add vanilla and strain.
4) Crush a a small handful of raspberries using a fork, or puree with a blender, food processor, or burr mixer.
5) Set 12 shallow ramekins or gratin dishes, about 1 inch deep, in a baking pan.
6) Divide the custard evenly between the ramekins and add a small amount of pureed raspberries to each ramekin.
7) Pour enough water into the baking dish to come about half way up the outside of the ramekins.
8) Bake at 350 degrees until custard is just set, about 25 minutes.
9) Cool, then refrigerate.
10) At time of service, dab any moisture off the top of the custards. Then put a thin covering of turbanado sugar on top of each. Using a creme brulee torch, or your oven's broiler, carmelize the sugar quickly, so that the custard doesn't heat up too much. When it cools, the carmelized sugar will form a thin, hard crust.
11) Decorate with a dallop of whip cream and a few fresh raspberries. Serve as quickly as possible after carmelizing the sugar, as it will begin to soften over time.

Munchkinglocker
05-21-2006, 00:24
does anyone have a recipe for rhubarb pie, cobbler, or both?


my grandma made this and i miss it alot! thanks

Bullman
05-21-2006, 00:34
Let me see what I can scare up.

mhambi
05-30-2006, 10:06
My new favorite 'salsa'


Equal parts of:

sectioned/diced Grapefruit
diced Avocado

About 2/3 of the amount above of:

finely chopped onion (sweet is better, ie: Vidalia)



Healthy amount of cilantro
fresh squeezed lime juice (approx 1 lime per pint of finished product)
salt to taste.




that's it. Good stuff!

Norman
06-01-2006, 22:40
I want to say that I really, really hate this thread.


I want it all. :sad:

Bullman
06-02-2006, 05:21
Originally posted by Munchkinglocker
does anyone have a recipe for rhubarb pie, cobbler, or both?


my grandma made this and i miss it alot! thanks


Haven't located the recipe yet, however,,,,, I have been told that it takes a LOT of sugar to make a passable rhubarb pie.

Let you know if I do find one.

Munchkinglocker
06-06-2006, 22:30
thanks for looking bullman, and i do remeber grandma putting lots of sugar in the pie. i just don't remember how she made it.

SouthernGal
06-13-2006, 11:09
Macaroni & Cheese (good stuff)

8 oz uncooked macaroni
1 cup sour cream
2 cups small curd cottage cheese
2 cups shredded sharp cheese
1 beaten egg
salt & pepper to taste

Cook and drain macaroni. Mix in sour cream, cottage cheese, sharp cheese and beaten egg. Add Salt & pepper to taste. Bake at 350 for 45 minutes.

(I've used light sour cream and lowfat cottage cheese with no ill results after baking).

ATL Peach Girl
06-14-2006, 13:31
Originally posted by SouthernGal
Macaroni & Cheese (good stuff)

8 oz uncooked macaroni
1 cup sour cream
2 cups small curd cottage cheese
2 cups shredded sharp cheese
1 beaten egg
salt & pepper to taste

Cook and drain macaroni. Mix in sour cream, cottage cheese, sharp cheese and beaten egg. Add Salt & pepper to taste. Bake at 350 for 45 minutes.

(I've used light sour cream and lowfat cottage cheese with no ill results after baking).
Holy Moly R....!!!!!

1 cup of sour cream???? :shocked:

That is NOT on my diet (started Weight Watchers a week ago.....down 5.5 pounds this week!!)

I am here to tell you that in the south they do macaroni 'n cheese right.......this ain't no 25 cent boxed crap!!! heh!!

Bullman
06-14-2006, 16:10
Originally posted by ATL Peach Girl
I am here to tell you that in the south they do macaroni 'n cheese right.......this ain't no 25 cent boxed crap!!! heh!!

Here now, I have some very fond memories of Kraft mac and cheese:supergrin:

<------------- Makes his from scratch now.

SouthernGal
06-16-2006, 11:38
Originally posted by ATL Peach Girl
Holy Moly R....!!!!!

1 cup of sour cream???? :shocked:

That is NOT on my diet (started Weight Watchers a week ago.....down 5.5 pounds this week!!)

I am here to tell you that in the south they do macaroni 'n cheese right.......this ain't no 25 cent boxed crap!!! heh!!

My best friend and I have fond memories of macaroni and cheese from the old public high school we both went to. They used that "free" government cheese they used to get back in the 80's. That stuff was the BEST!

This recipe very closely mimics the macaroni and cheese we had back then.

Go Peachie Go! :)

gruntmedik
06-16-2006, 15:02
Originally posted by ATL Peach Girl
That is NOT on my diet (started Weight Watchers a week ago.....down 5.5 pounds this week!!)



:woohoo: :woohoo: :woohoo:

Nestor
06-18-2006, 12:40
That's what I made today (best choice for a hot day):

1 lb beets
1 lb raw crawfish
8 cups water
1 cup sour cream
4 tablespoons chopped dill
3 tablespoons red wine vinegar
3 tablespoons lemon juice, fresh
1 sliced lemon
1 1/2 teaspoons sugar
4 green onions
4 radishes
3 hard-boiled eggs
3 potatoes
2 cucumbers, peeled and seeded
salt and pepper

4 servings

4 hours 30 mins prep

1.Grate the beets; place in an earthenware container with 2 tablespoons of vinegar; let marinate one hour.
2.Peel and cut the vegetables (except the beets) into small dice; cook the diced potatoes in boiling water with a pinch of salt, drain and reserve.
3.Place the beets in a saucepan and cover with 8 cups of water; bring to the boil; reduce the heat and let cook for 10 minutes.
4.Add a pinch of salt and a teaspoon of sugar; cook 10 minutes longer.
5.Drain the beets, reserving the cooking liquid.
6.While the beets are cooking, bringing alarge pot of water to a boil.
7.Peel the crawfish; place into boiling water and cook until they are pink (do NOT overcook).
8.Drain and chop coarsely.
9.Place the beet cooking liquid into a bowl, whisk in the sour cream, add the beets, radish, green onion, cucumber, potatoes, crawfish, lemon juice, dill and the remaining tablespoon of vinegar.
10.Season with pepper, salt and ½ teaspoons sugar, cover and refrigerate for two hours.
11.Pour into serving bowls, sprinkle each with dill fronds and chopped hard-boiled eggs, and garnish with lemon slices if desired.

Family was happy with it.

SouthernGal
06-20-2006, 14:46
Dressing:
1 cup canola oil
1/2 cup sugar
1/2 cup red wine vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika

Salad:
In Large bowl place the following:
1 head Boston Lettuce
1 head Romaine Lettuce
1 pint sliced strawberries
1 cup shredded Monterey Jack Cheese
1/2 pound cooked crumbled bacon
1/2 cup of toasted almonds

OPTIONS--Substitute spinach leaves for the Boston lettuce for higher fiber. A can of drained mandarin oranges may also be added. Substitute sliced almonds (prepackaged) instead of toasted almonds to save calories. Canned bacon bits (real) may also be used instead of fresh cooked and crumbled bacon. You can also purchase the Brianna Dressing or a Raspberry Vinagrette dressing instead of making the dressing above.

JMag
07-01-2006, 16:25
Saltine cracker(s)
Mayonaise
Worcestershire sauce (variation hot sauce)

Take cracker, add mayo, top with either or both sauces. Enjoy.

:clown:

SouthernGal
07-10-2006, 08:36
For all of you ice cream lovers!

Here is a recipe for ice cream that will taste like a Wendy's Frosty. You will need 3 ingredients.

1 ½ gallon Nestle's Quick Chocolate Milk
1 12 oz container of Cool whip
1 can( I think it is 14 oz) Eagle Brand Sweetened Condensed Milk

Do not substitute off brands!!!!!!!!! You must use the name brand!

Mix all together in your ice cream freezer container. Add ice, rock salt and man power(or electricity) for churning.

Once frozen, it is best served with a spoon because it is too thick for a straw.

Enjoy!

scratchy wilson
07-16-2006, 22:32
My Lady demands a recipe for Red Sauce!

Comply immediately upon receipt.


>Transmission ends<

MB-G26
07-28-2006, 01:27
Wed, I think. Footnetwork cable channel:

Chicken Saltimbocca Recipe courtesy Giada De Laurentiis
Show: Everyday Italian

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Place the chicken cutlets flat on the work surface.
Sprinkle the chicken with salt and pepper.
Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water.
Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices.
Sprinkle the Parmesan evenly over each.
Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll.
Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat.
Add the chicken and cook just until golden brown, about 2 minutes per side.
Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon.
Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes.
Transfer the chicken to a platter.
Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste.
Remove toothpicks from the chicken.
Drizzle the reduced cooking liquid over the chicken and serve immediately
--------------------------

Saw this one yesterday..... looked really simple but yummy!

Dustin's Chicken Spiedini Recipe courtesy Dustin Walls
See this recipe on air Wednesday Aug. 02 at 1:00 PM ET/PT.
Show: Paula's Home Cooking

3 large boneless chicken breasts, cut into strips
6 ounces Asiago cheese (or any good Italian cheese), cut into 3 (2-inch) cubes
1/2 cup high-quality olive oil
2 cups Italian bread crumbs
4 dried bay leaves
1 large white onion, sliced thickly lengthwise

Preheat oven to 350 degrees F.
Spray a baking pan lightly with cooking spray. Wrap each chicken strips around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. Serve.
----------

Early last week up in Flag, I made (among other things) Alton Brown's "Chicken Kiev". Took longer to assemble and such than depicted in Alton's show, but it came out pretty darn good.

MB-G26
07-28-2006, 01:45
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24030,00.html

Venison Enchiladas
Recipe courtesy Cowboy Club
Show: $40 a Day
Episode: Sedona, Arizona

2 pounds cubed venison stew meat
1 medium yellow onion, diced
2 tablespoons chopped garlic
Salt and pepper
1 tablespoon ground chili powder
1 tablespoon brown sugar
1 bunch cilantro, leaves chopped
1/2 cup reduced chicken stock
5 cups shredded colby-jack cheese
12 corn tortillas
4 tablespoons canola oil
Red enchilada sauce, recipe follows

Heat oil in a large heavy skillet until almost smoking. Carefully add venison meat, chopped onion and chopped garlic, season with salt and pepper and brown the meat, stirring occasionally. Add chili powder, brown sugar and cilantro. Deglaze this with the chicken stock. Removed from heat and allow to cool. Stir in 3 cups of the shredded cheese.
Preheat oven to 375 degrees F.

Soften 12 corn tortillas in a microwave oven, wrapped in a damp cloth for 10 to 20 seconds on high, until soft and pliable. Spoon 2 to 3 tablespoons of venison mix into center of tortilla and roll. Place rolled enchiladas into a lightly oiled baking dish, seam side down. Smother with enchilada sauce and sprinkle remaining colby-jack cheese, to taste. Cover and bake for 20 minutes.


Red enchilada sauce:
1 red bell pepper
2 cups canola oil
1 1/2 onions, chopped
6 cloves garlic, chopped
10 (6-inch) corn tortillas
3/4 cup chili powder
1/2tablespoon ground cumin
1 tablespoon cocoa powder
2 tablespoons black pepper
2 tablespoons salt
1/2 cup semisweet chocolate
5 cups chicken stock
2 cups brewed coffee
1/2 cup orange juice concentrate

Flame-roast bell pepper until skin is blistered, place in a bowl and wrap with plastic. Allow to cool, then peel, seed, and chop. In a heavy bottom skillet, heat canola oil. Saute onion, bell pepper, and garlic until onions are lightly caramelized. Add tortillas torn into pieces. Add chili powder, cumin, cocoa powder, pepper and salt to release oils in the spices, about 1 minute using care not to burn the spices.
Add chicken stock, coffee and orange juice concentrate. Add chocolate, chopped into pieces. Bring to a boil and simmer for about 45 minutes. Remove from heat, carefully blend smooth in a processor or blender in batches (sauce should be smooth but still thick). When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Adjust the consistency with additional chicken stock if necessary.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34099,00.html

Venison Loin with Chocolate Infused Sauce
Recipe courtesy Anthony Calamari
Show: Rachael Ray's Tasty Travels
Episode: California Coast

1 (1 1/2-pound) venison loin, or substitute lamb loin
4 cups red wine
4 bay leaves
4 sprigs thyme, plus more for garnish
4 cups venison stock (or beef stock)
1/4 cup semisweet dark chocolate chips
Salt and freshly ground pepper
1/4 cup pecans, toasted and chopped
1 cup honey
3 ounces olive oil
1 pound chanterelles, cleaned and sliced
4 cloves garlic, sliced
1 1/2 pounds braising greens
4 tablespoons fresh lemon juice, plus more to taste

Place the venison loin in a non-reactive bowl or pan and add the red wine, bay leaves, and fresh thyme. Let marinate for 24 hours, refrigerated.
Preheat oven to 350 degrees F.

Remove the venison loin from the marinade and pat dry using paper towels. Reserve the marinade and pour it into a non-reactive saucepan. Bring to a boil and reduce over high heat until reduced by half. Add the venison stock and lower the heat to medium-low flame. Reduce again by half, then take off the heat and add the semisweet chocolate and whisk. Season with salt and pepper, to taste. Keep warm.

Combine the pecans and honey in a small bowl.

Season the venison with salt and pepper. In an oven-safe saute pan over medium-high heat, heat 1-ounce of olive oil. Sear the loin on 1 side until golden brown and turn, then place the pan in the oven for about 8 to 10 minutes. Cook until an instant-read meat thermometer inserted into the venison loin registers 130 degrees F for medium rare. Remove from pan and allow to rest.

Meanwhile, in a saute pan over high heat, heat 1-ounce of olive oil. Add the chanterelles and season with salt and pepper. Saute for about 4 to 6 minutes or until tender, mixing gradually with a wooden spoon. Reserve.

In another saute pan over medium-high heat, add the remaining 1-ounce of olive oil. Add garlic and saute until golden, about 30 seconds. Then, quickly add braising greens and the 4 tablespoons (or to taste) lemon juice. Saute the braising greens until tender, stirring frequently. Reserve.

For plating: Roll the venison loin in the pecan mixture and then slice into 4 portions.

On each dinner plate, add some chocolate sauce and then layer the braising greens, then the chanterelles, followed by the slices of venison loin. Drizzle some of the honey pecan mixture on top of the venison and garnish the plate with a sprig of thyme.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

gruntmedik
07-28-2006, 22:20
Originally posted by MB-G26
Wed, I think. Footnetwork cable channel:


Huh, who'da thunk it?:shoe:

:kiss:



Oh yeah, I bet that was some dang good food you fixed:eat:

MB-G26
07-31-2006, 01:56
"Footnetwork"

::::::::groan:::::::::::

(Wonder if that's a clue I've had shoes-on-the-brain lately :laughabove:

April
08-13-2006, 09:58
This poor sticky looked lonely.... Here's that recipe Karen, hope ya like it. :supergrin:

Banana Bread

1/2 c. Shortening (sub margarine)
1/2 c. White Sugar
1/2 c. Light Brown Sugar
1 1/2 c. All Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
1/2 tsp. Vanilla
1/2 tsp. Cinnamon (or a heavy dash)
3 Medium Ripe Bananas

Preheat oven to 325*. Lightly grease (I prefer to spray, but whatever) 8x4 loaf pan, or whatever plan you're using this time around.

Cream together shortening and sugar. Sift in flour, baking soda and salt. Fold in flour mixture. Blend in cinnamon, vanilla and bananas.

A loaf should take about an hour to bake. Mini muffins took about 20 minutes. Just basically until a round toothpick or cake tester comes out clean. Allow to cool in pan for at least 5 minutes.

Note: You can sub the 3 bananas with 1 1/2 c. of any other fruit or veggie. I've considered zuccini, in which case I'd prolly use 1 c. white sugar instead of 1/2 each of white and brown. Experiment a little. This seems to be a pretty resiliant recipe.

WINGS
08-13-2006, 10:13
A fast no brainer SHRIMP ON THE GRILL

Take Pesto add olive oil - (3 pesto to one oil)in a ZipLoc bag

Marinate shrimp as long as you care to

Put on metal skewers and grill pouring the left over marinade on shrimp after you turn them.

They get nice and blackened and taste great!

MB-G26
08-19-2006, 23:55
Looks a little wierd, but sounds interesting:

http://images.scrippsweb.com/FOOD/2004/04/13/be1f29_berkshire_pork_chop_d.jpg

Grilled Berkshire Pork Chop with Merlot Sauce

Sweet Potatoes:
2 medium sweet potatoes, peeled and chopped
2 tablespoons butter
1/4 cup maple syrup
Merlot Sauce:
3 cups beef broth
1 cup Merlot wine
1 tablespoon cornstarch
1/4 cup water
Kosher salt and freshly ground black pepper

Pork chops:
4 (4-ounce) pork chops
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

To cook the sweet potatoes: Place them in a medium saucepot and cover with water. Bring the water to a simmer over medium heat. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and place them into a food processor. Add the butter and maple syrup and process until smooth and creamy. (The sweet potatoes can also be mashed by hand.) Transfer to a bowl and keep warm or cool and reheat.
To make the sauce: Combine the broth and wine in a saucepan. Bring to a simmer over medium heat then reduce by one third. Meanwhile, in a small bowl whisk the cornstarch with 1/4 cup water until smooth. Whisk the cornstarch mixture into the simmering sauce. Continue whisking until the sauce thickens. Season with salt and pepper and keep warm over low heat.

To cook the pork: Heat a cast iron skillet or grill pan over high heat. Season the pork with salt and pepper. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. Allow the pork to rest for 5 minutes.

Arrange sweet potatoes and pork chops on 2 plates. Spoon sauce around the chops and serve.

MB-G26
08-20-2006, 00:02
http://images.scrippsweb.com/FOOD/2003/10/21/ce1a14_pork_chops_d.jpg

Stuffed Pork Chops Recipe courtesy Family Circle Magazine

Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 10 minutes
Cook Time: 22 minutes
Yield: 4 servings

2 tablespoons olive oil
2 cloves garlic, chopped
1 bag (6 ounces) baby spinach
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried Italian seasoning
1/4 pound capocollo (spicy Italian ham), cut into small dice
1/4 pound provolone cheese, cut into small dice
1 egg, lightly beaten
4 thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)

Heat 1 tablespoon oil in large saucepan over medium heat. Add garlic; cook, stirring occasionally, 1 minute. Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning; cook, stirring, just until spinach is wilted, about 2 minutes. Remove the spinach mixture to a medium-size bowl; let cool completely. When cool, add the capocollo, provolone cheese and egg; gently stir to combine completely.
Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book. Stuff each chop with 1/4 of the stuffing. (If freezing, wrap each chop tightly in freezer wrap, without toothpicks; freeze up to 1 month.) Secure chops with toothpicks.

To cook and serve: If chops are frozen, thaw in refrigerator overnight.

Preheat oven to 375 degree F.

Heat remaining 1 tablespoon oil in large skillet. Add chops; cook 2 minutes per side or until browned. Place chops in single layer in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake the chops in the oven for 15 minutes or until the internal temperature registers 155 degrees on an instant-read thermometer when inserted in the pork. Remove chops to a platter; cover with foil. Let stand 5 to 10 minutes in warm place before serving.

MB-G26
08-20-2006, 00:24
These have been called for in several recipies from the foodnetwork site - but darn if I can find them in any local chain grocery.

Supposedly the main/only difference from 'regular' ones is the Panko/Japanese breadcrumbs are "corser". One of the Alton Brown chicken dishes I posted and did make up in Flag called for them - I just made my own and kinda guessed at it.

Absent a Japanese grocery (not in this town, anyway) any ideas?

Zonny
08-20-2006, 19:06
Mb I think you can buy Panko in the Asian section of your basic market. Have you tried Fry's?

G20man32904
08-20-2006, 19:45
bump for later reading :supergrin:

MB-G26
08-20-2006, 20:39
Originally posted by Arizonny
Mb I think you can buy Panko in the Asian section of your basic market. Have you tried Fry's?

No, I haven't been in a Fry's yet while shopping for recipe specifics.... Bashas' doesn't have squat, and Safeway's 'ethnic' grocery section is fairly limited. Sometimes I hit the Fry's at the 101 and Shea, tho, on the way home from the Ftn. Hills nursing home - there's a thought. I think the best 'ethnic' or 'asian' section I've seen over time was in an Albertsons - but since they are usually the most expensive of the chains in our immediate area, I don't often go there. I'll keep Fry's in mind. Thanks!

smith10
08-21-2006, 10:30
Originally posted by Patricia
Sour Cream Cheese Enchiladas

2 packages flour tortillas

2 cans cream of chicken soup

2 small cans diced green chilies

2 lbs shredded cheese (can be longhorn, cheddar, monterey jack, or a combo)

1 pint sour cream

Mix, soup, chilies, sour cream, and half of cheeses. Fill each tortilla with *about* 3 Tbsp of filling. Place filled tortillas in baking pan sprayed with non-stick spray and cover with the rest of the cheeses. Bake at 350 for about 30 minutes.



Made this for lunch,added shredded chicken.

OSSI
09-05-2006, 18:38
Originally posted by Bill Powell
ROAD KILL SANDWICH PATTIES, possum cold cuts


Drive around til you find a recently deceased possum about one half inch thick. Take a propane torch and singe all the hair off. Bake in 100 degree oven for about two and a half minutes. After refrigerating use scissors to cut cold possum into hamburger bun sized square patties. Hence the name.

Since they get a little chewy when they're too thick, if it's more than about half an inch, run your car back and forth over it til it's about the right thickness.


Where did you get this one from.:frown:
This is an old secret TASSI recipe, but originally with wallaby or Wombat:upeyes:

MtBaldy
09-06-2006, 11:50
Years ago, living single, I found myself preparing lots of those chili kits with the little bags of spices that you add meat, tomato and beans to. After doing that for a while I figured I didn't need the kits anymore and set out to make a recipe as good or better. This is pretty much what I came up with and I still make it today. People seem to really like it.

Chili

2 lbs ground round or lean ground beef
3 Tbs. olive oil
1 large Vidalia onion, chopped
4 cloves garlic, minced
2 15 oz. cans petite diced tomatoes
1 6 oz. can tomato paste
1 tsp dry cilantro or 2 Tbs fresh chopped
1 tsp oregano
1 1/2 cup water
2 15 oz. cans pinto beans
4 Tbs. chili powder, use rounded Tbs.
3 Tbs. cumin, use rounded Tbs.
1 tsp. unsweetened cocoa
2 tsp. salt
1 tsp. black pepper
1/4 tsp. red pepper, or to taste

In bottom of Dutch oven (or separate skillet) sauté onion in olive oil until translucent. Add garlic and sauté additional 30 seconds. Do not burn garlic. Remove garlic and onions from the pan. Add meat and cook until brown. Drain excess grease Add onions and garlic back to the meat. Add tomatoes to meat, onion, and garlic. Add water, tomato paste, chili powder, cumin, cocoa powder, salt, black pepper, red pepper, oregano, and cilantro. Bring to a boil and simmer for 45 minutes stirring occasionally. Drain pinto beans and add to chili. Simmer for an additional 15 minutes. Check for seasoning and consistency. Serve in bowls with chopped lettuce, sour cream, and shredded cheddar cheese, if desired..

Note: 1/4 tsp. red pepper makes it “1 Alarm Chili”. My choice would be to add a full teaspoon red pepper (or more) to make it “4 Alarm Chili” but then I would be the only one in our house eating it. Be guided by your, and your guests, tolerance for heat.

Enjoy.

Mrs. VR
09-06-2006, 14:25
this is not mine, just saw it online and don't wanna lose it:

1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Yield: 12 servings (serving size: about 3/4 cup)

NUTRITION PER SERVING
CALORIES 335(29% from fat); FAT 10.8g (sat 5.9g,mono 2.7g,poly 1.2g); PROTEIN 23.9g; CHOLESTEROL 66mg; CALCIUM 270mg; SODIUM 693mg; FIBER 3.2g; IRON 1.5mg; CARBOHYDRATE 34.3g


Theresa Marquez


Cooking Light, NOVEMBER 2003

MtBaldy
09-07-2006, 02:29
Originally posted by Mrs. VR
this is not mine, just saw it online and don't wanna lose it:



I use BigOven recipe software. You can get a free trial at www.bigoven.com. It's pretty easy to import recipes off the web.

Here's a recipe from Paula Deen we enjoy:

Baked Spaghetti

-= Ingredients =-

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic ; chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning ; recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack

-= Instructions =-

Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

ps I imported your recipe too.

Madame O
09-22-2006, 22:23
Originally posted by Historian
I admit it's not mine alone. :) But i love Emeril's cooking.

Warning: Before making have cardiologist on standby.

Four Cheese Spinach Lasagna

1 (20-ounce) package fresh spinach, tough stems removed and washed
5 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
3/4 pound portobello mushrooms, stems removed and sliced (about 3 large)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups whole milk
1/8 teaspoon freshly grated nutmeg
2 1/2 cups grated Parmesan
15 ounces fresh ricotta
1 1/2 cups grated Fontina or provolone
1 1/2 cups grated mozzarella
1 pound lasagna noodles, cooked to al dente

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.

To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.

In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.

Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.

Let rest for 10 to 15 minutes before serving. Serve hot.




Well, let's try that tonight :) :) :)

nsb22
09-27-2006, 20:39
2 potatoes (more if making for family)
1 onion
lawrys seasoned salt- to taste
lawrys seasoned pepper- to taste
garlic salt- to taste
2 sheets of tin foil
can of pam

Slice the potatoes. You can skin them if you want. Slice the onion. On your first sheet of foil, coat with pam and then put half of your onion on the bottom with all of the dry ingredients. Place the potato slices on top of that. Top off with the rest of your onions and more dry ingredients. Place second sheet of foil on top and roll the two pieces of foil together to make a good pouch to keep most of the steam in!!! Throw this on the grill a little before your steaks. When they are fork tender, they are done.

LV 702
10-18-2006, 13:23
Originally posted by Patricia
Post em if you got em. ;f

I have a few to add, but the 24 nazi is watching. ;f I've never read this thread before but I know your talking about me!!!:eyebrow::eyebrow: When 24 is on all you should be doing is watching it not post.

MB-G26
10-23-2006, 03:35
I spent some time trolling around foodnetwork.com, but most of the veggie centered recipies I found were either wayyyyyyyy out there or involved a couple of things I cannot abide: eggplant, capers, wierd squash. (Or, they are based on the really REALLY expensive mushrooms.... and I DO get told I spend to much money at the grocery....)

I did find one that sounds good.....but I need to devise some interesting things to do w/veggies beyond just different salads or casssaroles.

Vegetable Tempura
Recipe courtesy Jamie Oliver
Show: The Naked Chef
Episode: The Band

Tempura batter is very handy and easy to make. You can use it with just about any vegetable, as long as they are cut thin enough so that the vegetable can just cook and soften in the same time as it takes for the batter to crisp. These can be eaten alone as a starter with a good sprinkle of rock salt, halves of lemon or lime and possibly some of the dips. The battered vegetables also make a nice side dish, especially with simply cooked meat or fish and a salad.

7 ounces plain flour
3 1/2 ounces corn flour
Ice-cold water, preferably soda or sparkling
3 pounds of assorted vegetables (see below)

Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.

Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.


Tempura Dipping Sauce:
1 cup rice wine vinegar
2 tablespoons sugar
1/2 handful cilantro, chopped
1 small chile, seeded and finely chopped
1/2 teaspoon chopped garlic
Salt and freshly ground black pepper

Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.

pesticidal
10-29-2006, 18:18
Having trouble keeping up with these recipes? I found a free program that works pretty nice.


http://www.recipecentersoftware.com/

MrsKitty
11-10-2006, 09:08
Punkin stuff

Crust:

1 box butter recipe yellow cake mix (set aside 1 cup)
1 stick melted butter
1 egg

Mix and "pour" in bottom of pan. It will be really thick so you will have to press it into place some.


Filling:

2 cup pumpkin (I have used canned, fresh and frozen from earlier in the year, adjust for liquid using fresh/frozen)
1/2 cup milk
2 eggs
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ginger
1/4 tsp nutmeg

*if using fresh/frozen pumpkin, add a pinch of salt

Mix and pour over crust.

Topping:
1 cup cake mix
1/4-1/2 stick soft butter
1 cup sugar
1 tsp cinnamon

Mix and sprinkle on top

Bake at 350 about 45 minutes.

I can't find the recipe so this is from memory. If I do find it and something is different, I will edit this but I think it is right (the only thing I am concerned about is the amount of spices for the cloves, ginger and nutmeg-they may be short). Also, I have adjusted based on what ingredients I did or didn't have on hand and never had a problem

gruntmedik
11-10-2006, 13:50
I think I love you :drool: :hearts: :hugs:

MrsKitty
11-12-2006, 11:19
Originally posted by gruntmedik
I think I love you :drool: :hearts: :hugs:

:rofl: :rofl: :rofl: :rofl:

:hugs: :hearts: :hugs:

Arizona
11-12-2006, 17:04
No not those kind of rats.


Take a bunch of jalapenos, cut the tops off, and split them down the middle. Scoop the seeds out. Spoon some cream cheese into the jalapeno half, top with a small piece of chicken breast, wrap with half a strip of bacon. Throw them on the grill until the bacon is good and cooked, no need to flip em. If you don't have a grill throw them on a cookie sheet and put them in the oven at about that temperature. It's been awhile since I cooked em in the oven, but I think it was around 400. Gauranteed you will not be able to eat just one.

kcb
11-15-2006, 18:41
Does anyone have a good recipe for Chicken Marsala?

We have a new restaurant in town that serves it and it is wonderful.

My husband and I just had some for dinner this evening; it seems like it would not be that difficult to make. I did a search but haven't been successful yet.

If anyone has a recipe, I'd appreciate it!

Thanks!:)

MtBaldy
11-15-2006, 19:02
Originally posted by kcb405
Does anyone have a good recipe for Chicken Marsala?



I haven't tried this but everything I have fixed of his was very good. My guess is this would be too:


Chicken Marsala Recipe
courtesy Tyler Florence and JoAnn Cianciulli

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

kcb
11-15-2006, 19:36
Thank you so much!

Sounds good! Can't wait to try it!

:thumbsup: :)

gruntmedik
11-15-2006, 22:53
Originally posted by Arizona
No not those kind of rats.


Take a bunch of jalapenos, cut the tops off, and split them down the middle. Scoop the seeds out. Spoon some cream cheese into the jalapeno half, top with a small piece of chicken breast, wrap with half a strip of bacon. Throw them on the grill until the bacon is good and cooked, no need to flip em. If you don't have a grill throw them on a cookie sheet and put them in the oven at about that temperature. It's been awhile since I cooked em in the oven, but I think it was around 400. Gauranteed you will not be able to eat just one.

I made some last night, dayum :drool:

Toodles
11-18-2006, 09:52
Anyone got a good basic cookie dough mix recipe ?

Wulfenite
11-18-2006, 10:50
Sugar? Chocolate Chip? ??????

MtBaldy
11-18-2006, 11:36
Originally posted by Arizona
No not those kind of rats.


Take a bunch of jalapenos, cut the tops off, and split them down the middle. Scoop the seeds out. Spoon some cream cheese into the jalapeno half, top with a small piece of chicken breast, wrap with half a strip of bacon. Throw them on the grill until the bacon is good and cooked, no need to flip em. If you don't have a grill throw them on a cookie sheet and put them in the oven at about that temperature. It's been awhile since I cooked em in the oven, but I think it was around 400. Gauranteed you will not be able to eat just one.

BBQ pros and caterers make somthing similar called Atomic Buffalo Turds, also very good:

http://www.bbqinstitute.com/appetizers.htm

Gasoil4ever
11-20-2006, 18:29
Its delicious... but can't bother to translate... :rofl:

- 1 morceau de thon de 1,200 kg
- 50 g de beurre
- sel et poivre
- 2 verres de cidre

Sauce :

- 3 cuillères à soupe de crème fraîche
- 300 g de champignons de couche
- 30 g de beurre
- un filet de citron


Préparation :

Mettez le morceau de thon (après avoir retiré la peau) dans un plat beurré allant au four.
Parsemez de parcelles de beurre, assaisonnez, puis arrosez avec le cidre et enfournez à four chaud préchauffé.

Faites cuire pendant 1 heure maximum, en arrosant souvent avec le cidre présent dans le plat.


Au moment de servir, liez le jus de cuisson avec la crème et ajoutez les champignons préalablement sautés au beurre et arrosés d'un filet de citron.

Mrs. VR
11-20-2006, 20:31
Originally posted by Gasoil4ever
Its delicious... but can't bother to translate... :rofl:

- 1 piece of tuna of 1,200 kg - 50 G of butter - salt and pepper - 2 cider glasses Sauce: - 3 spoons with soup of fresh cream - 300 G of cultivated mushrooms - 30 G of butter - a lemon net Preparation: Put the piece of tuna (after having withdrawn the skin) in a buttered dish going at the furnace. Strew with butter pieces, season, then sprinkle with the cider and charge with preheated hot furnace. Make cook during 1 maximum hour, while often sprinkling with the cider present in the dish. At the time of being useful, bind the juice of cooking with the cream and add mushrooms beforehand jumped to butter and sprinkled with a lemon net. __________________ :shocked:

Zonny
11-21-2006, 15:18
Originally posted by misskitty5077
Punkin stuff

Crust:

1 box butter recipe yellow cake mix (set aside 1 cup)
1 stick melted butter
1 egg

Mix and "pour" in bottom of pan. It will be really thick so you will have to press it into place some.


Filling:

2 cup pumpkin (I have used canned, fresh and frozen from earlier in the year, adjust for liquid using fresh/frozen)
1/2 cup milk
2 eggs
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ginger
1/4 tsp nutmeg

*if using fresh/frozen pumpkin, add a pinch of salt

Mix and pour over crust.

Topping:
1 cup cake mix
1/4-1/2 stick soft butter
1 cup sugar
1 tsp cinnamon

Mix and sprinkle on top

Bake at 350 about 45 minutes.

I can't find the recipe so this is from memory. If I do find it and something is different, I will edit this but I think it is right (the only thing I am concerned about is the amount of spices for the cloves, ginger and nutmeg-they may be short). Also, I have adjusted based on what ingredients I did or didn't have on hand and never had a problem

This is really good...I can attest to that. I am makine my second one this week.

I ammended it to add the one cup of sugar listed to go in the topping to the filling. No sugar needed in topping.

kcb
11-22-2006, 08:40
Originally posted by Toodles
Anyone got a good basic cookie dough mix recipe ?

Like Wulfinite said,

Sugar? Chocolate Chip?

Or, I have a Refrigerator Cookie Dough recipe, for Christmas Cookies?

kcb
11-22-2006, 08:42
Originally posted by Arizonny
This is really good...I can attest to that. I am makine my second one this week.

I ammended it to add the one cup of sugar listed to go in the topping to the filling. No sugar needed in topping.

That does sound good! Never heard of using Yellow Cake mix for
the crust before...I take that back, one friend of mine has used it for a creamy fruit pie crust.

Sounds great! I might try that!:)

Zonny
11-28-2006, 17:17
Black Bottom Banana Cream Pie
1 (9-inch) pastry crust
3 tbsp cornstarch, divided
2 tbsp sugar
2 tbsp unsweetened cocoa
dash of salt
1 1/3 cps milk divided
1 ounce semisweet chocolate chopped
1/2 cup sugar
1/4 tsp salt
2 large eggs
1 tbsp stick butter
2 tsp vanilla extract
2 ounces block style cream cheese
2 cups sliced (about 2) bananas
1 1/2 cups frozen whipped topping

1. Prepare and bake pastry crust in 9-in pie plate. cool completely

2. Combine 1 tbsp cornstarch, 2 tbsp sugar, cocoa, and dash of salt in a small, heavy saucepan, gradually adding 1/3 cup milk with whisk. Cook 2 minutes over med-low heat. Stir in chocolate, bring to a boil over medium heat. Reduce heat to low, cook 1 minute stirring constantly. Spread chocolate mixture in bottom of prepared crust.

3. Combine 2 tbps cornstarch, 1/2 cp sugar, 1/4 tsp salt, eggs, 1 cup milk and butter in a heavy pan over medium heat.Stirring constantly with whisk. Bring to boil. Reduce heat to low and cook until think about 30 seconds). Add 1/4 cup hot custard to cream cheese and beat until jus blended. Stir in remaining custard.

4. Arrange banana slices on top of chocolate layer, spoon custard over bananas. Press plastic wrap onto surface of custard, chill for 4 hours. remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls. Chill until ready to serve.






All times are GMT -7 hours. The time now is 16:16.

OEF_VET
11-29-2006, 16:57
Since it's the holiday season, I thought I'd pass on my turkey recipe. (It's a bit expensive, because of the black truffles, but it is so worth it.)

First step is to marinate the bird overnight in a Coca-Cola and salt-water brine. Use about a 2L bottle of coke, add a bunch of ice, and use enough salt-water to cover the bird. (I usually just toss it together, so no real measurements in this recipe.)

The next day, before cooking the bird, you'll need to do some prep.

Preheat oven to 500 degrees.

First, mince a couple black truffles, and knead into some room temperature butter (1/4# should be fine). Once everything is mixed together, rub the butter between the skin and the meat, applying liberally.

Next, cut 2 apples and an onion into wedges. Toss apple and onion wedges, fresh sage, rosemary, and thyme into the cavity. Rub plain butter (no truffles) over the skin and season lightly with salt and pepper.

REDUCE HEAT TO 350 DEGREES!!!!!!!

Place turkey into roasting pan, tuck wing tips under the bird, and tie legs together loosely. Put turkey into oven and allow to roast for 1 hour. Pour 1/2 cup chicken broth, 1/4 cup apple cider, and 1/4 cup balsamic vinegar over the bird. Roast for another hour, and then baste with pan drippings.

Continue roasting, and basting, until thermometer reads 175 degrees when stuck into the thickest part of the bird. (Cover loosely with foil if it begins to brown too quickly.) Once turkey is finished, allow it to rest about 20-30 minutes before serving.

While turkey is resting, prepare gravy. Pour pan juices into a measuring cup and spoon fat off of the top and toss. Put roasting pan on stove burners and return the pan juices to the pan. Add sifted flour to the gravy and allow to come to boil. Reduce heat to medium low and simmer until gravy reduces slightly and thickens, being sure to scrape up any browned bits of the pan (fond). Season to taste with salt and pepper, and strain into gravy server.

It's been a year since I did this recipe, and I've never written it down before; I pretty much did it from muscle memory, as it were. So, there aren't any quantities listed, and you may want to tweak it to your preferences.

SouthernGal
12-01-2006, 08:03
8 potatos, peeled and cubed
1/2 cup butter
1/2 cup all purpose flour
8 cups milk (I use fat free plus)
8 oz sour cream (regular OR light is fine)
2 cups shredded velveeta (comes pre-packaged)
1/4 cup chopped onion
salt & pepper to taste

Microwave or steam potatos until tender. While cooking potatos, melt butter. Add flour and milk. Heat at Medium. Add sour cream, onions, salt & pepper. Melt velveeta into mixuture until smooth. Add potatos and cook on Medium until done. Top with bacon bits and grated cheddar.

Note--you may also had a small bit of neufatchel cheese (cream cheese) for more zing.

http://i136.photobucket.com/albums/q173/ratchinator/potato_chz_soup.jpg

okie
12-01-2006, 08:52
Originally posted by SouthernGal
8 potatos, peeled and cubed
1/2 cup butter
1/2 cup all purpose flour
8 cups milk (I use fat free plus)
8 oz sour cream (regular OR light is fine)
2 cups shredded velveeta (comes pre-packaged)
1/4 cup chopped onion
salt & pepper to taste

Microwave or steam potatos until tender. While cooking potatos, melt butter. Add flour and milk. Heat at Medium. Add sour cream, onions, salt & pepper. Melt velveeta into mixuture until smooth. Add potatos and cook on Medium until done. Top with bacon bits and grated cheddar.

Note--you may also had a small bit of neufatchel cheese (cream cheese) for more zing. That sounds WAY Yum-O SG honey:hearts: :hugs: :angel: :kiss:

SouthernGal
12-01-2006, 08:56
Originally posted by okie
That sounds WAY Yum-O SG honey:hearts: :hugs: :angel: :kiss:

The SO seemed to like it pretty well. :)

Shoeless
12-04-2006, 17:33
My old family recipe for baked corn pudding. It gets RAVE reviews at every holiday gathering. Enjoy!

BAKED CORN PUDDING

4 cups frozen corn kernels, thawed
4 large eggs
1 cup heavy whipping cream
1/2 cup whole milk
6 tablespoons sugar
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
Dash of cinnamon
Dash of nutmeg


Preheat oven to 325°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in blender or food processor until smooth but not runny. Pour batter into baking dish. Bake pudding until brown and center is just set, about 60 minutes. Cool 10 minutes; serve.

Makes 8 side-dish servings.

*To reduce the fat, try using ALL milk instead of the heavy cream and adding about 3 Tablespoons of corn meal to thicken it and help it set up.

Wulfenite
12-11-2006, 08:59
Wow, that sounds good. My litle one is a corn bread fiend, I'm sure he'd like that.

WINGS
12-11-2006, 09:19
THIS IS A PERFECT WAY TO COOK ROAST BEEF TO PERFECTION




1 large Roast of beef

1 small Roast of beef

Take the two roasts and put them in the oven @ 350°. When the little one burns,
the big one is done

Lynn D
12-14-2006, 12:30
Grammy Foster's Old Mission Crybabies (molasses cookies)

1 c. sugar
1 c. shortening (we use Crisco)
1 c. molasses (I prefer full flavor Brer Rabbit)

Cream these together until smooth. Then add two eggs. Mix well.

In a second bowl, mix:

4 1/2 c. flour
2 t. cinnamon
2 t. ginger
1/2 t. salt

Add wet to dry ingredients, alternating with:

1 c. strong coffee (double strength) with 2 t. baking soda added

Mix all together well. Batter will be thick and dark brown. Mmmmmm....

Drop by spoonfuls onto cookie sheet. Bake at 400 for 10-12 minutes.
Store in airtight container when cool.


Notes from experience

1. Mixing the coffee makes it foam, fun for kids...
2. Make your first sheet a test sheet ... my over tends to run hot and 10-12 minutes gives me charcoal. I like mine just underdone....about 8 minutes.
3. Make sure the coffee is strong...this will help flavor the cookies.
4. I use parchment paper on my cookie sheets...easier to clean up! My grammy's directions don't say whether to grease or not.
5. Eat as many as you can with a glass of cold milk!!!!!

MtBaldy
12-14-2006, 15:38
Since this is a time of year to wow guests here's one of my favorite cakes. I have made this 6-8 times over the last few years and always get rave reviews. Our good friend married to a pastry chef thinks this is the best cake she's ever had. She's not the first one to tell me that either. The recipe is slightly involved but it's worth it. Be sure to use only fresh juices. This is better after sitting overnight in the refrigerator. Recipe is from the McCall's Cooking School collection. Enjoy.

Coconut Cream Cake with Lemon-Lime Filling
http://i16.photobucket.com/albums/b20/wscott52/CakeWeb.jpg

Ingredients:

Cake:

2 1/2 cups sifted all purpose flour.
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup softened butter
2 cups granulated sugar
4 eggs
1 cup milk
1 teaspoon vanilla extract

Filling:

1 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
1/4 cup water
3 egg yolks
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
few drops green food coloring

Frosting:

2 cups chilled heavy whipping cream
1/2 cup sifted confectioners sugar
1 (4 oz.) can flaked coconut
3 thin slices lime cut in half

Preparation:

Preheat oven to 350 degrees. Grease and flour three 9" round cake pans. Sift flour with baking powder and 1/2 teaspoon salt. In large bowl of mixer, at high speed, beat butter and 2 cups sugar until light yellow and fluffy. Add 4 eggs one at a time beating each one in before adding the next. Continue beating until fluffy, about two minutes, scrape bowl occasionally to insure full mixing. At low speed beat in flour mixture (in fourths) alternating with milk (in thirds), starting and ending with flour. Add vanilla extract and beat until smooth, about one minute. Pour one third batter into each of the prepared cake pans. Bake on middle rack for 25-30 minutes until surface springs back when gently pressed. Cool cakes 10 minutes in pans on wire racks then remove from pans and cool completely on wire racks.

For filling: In small saucepan mix 1 cup sugar with cornstarch and salt. Gradually stir in orange, lemon, and lime juices and the water. Bring to boiling over medium heat stirring constantly. Remove from heat. Add egg yolks one at a time beating after adding each yolk Bring to boiling stirring constantly. Boil for one minute. Remove pan from heat. Stir in lemon and lime peels and a few drops of green food coloring. Pour into a bowl and cool over ice.

Make frosting: In medium bowl combine cream and confectioners sugar. Cover and refrigerate for 1/2 hour. Beat until stiff. With whisk gently fold 1 cup frosting into filling. Assemble: Place one cake layer upside down on cake plate. Spread with half the filling and top with second layer. Spread with the rest of the filling and top with final layer. Frost with the rest of the frosting and decorate with the coconut and lime slices.

major
12-16-2006, 14:22
Brunswick Stew (A Southern Favorite)

1 large white onion
1 bottle Catsup (24 oz.)
1 bottle Worcestershire (5 oz.)
2 cans Castleberry’s pork barbecue
3 cans baby lima beans
3 cans chicken broth
3 cans whole potatoes
3 cans diced tomatoes
3 cans whole kernel corn
1 stick of butter
2 pounds ground beef
8-10 boneless chicken breast strips

Brown ground beef and drain grease. Boil chicken breasts.
Chop up onion. Cut potatoes into bite size pieces. Add all ingredients to a large pot, except for the corn. (I also add the juices of the ingredients, right from the can.) Season to taste with salt, pepper, and tabasco. Bring to a boil, then let simmer 5-6 for hours, stirring occasionally. When it looks and tastes right, add the corn. Corn will stick to bottom unless you add it last and stir it.

Bogey
12-24-2006, 22:34
Having been away from my mom for many many years and not spending as many Christmas's as I would have liked to, we never got to keep many traditions with her. It was maybe the last 10 or 15 years that we started one....one that mom brought with her to our home in her later years. This is the first Christmas without her, and it just warmed my soul to think of her as I prepared it tonight.

I hope some of you try it, and hope that you enjoy the as much as my family does. Guess they will have just a tad more heart to them this year.


Pecan Rolls

4 oz. Pecans, chopped
1 pkg frozen yeast rolls (we use Parkerhouse style)
1 small pkg Butterscotch cook and serve pudding (NO instant)
1 Cup brown sugar
1 stick softened BUTTER (can use margarine)

Grease a tube pan
Sprinkle nuts evenly on bottom
Place rolls on top of nuts, 12-14 rolls
Mix dry ingredients with butter into a thick paste and sprinkle over rolls

Cover pan with towel, and leave on counter overnight for rolls to rise.

Place tube pan on greased cookie sheet and bake @ 350deg. for 40 minutes. Let stand 15 minutes (absolutely NO longer) and turn out onto platter.

Goes well with milk. Expect a great sugar buzz.



If you're wondering about the duration between prep and bake, I usually fix the stuff around 11:00 PM, and throw it in the oven the next morning between 7 and 8AM.

Lynn D
12-25-2006, 19:31
Originally posted by Bogey1155
Having been away from my mom for many many years and not spending as many Christmas's as I would have liked to, we never got to keep many traditions with her. It was maybe the last 10 or 15 years that we started one....one that mom brought with her to our home in her later years. This is the first Christmas without her, and it just warmed my soul to think of her as I prepared it tonight.

I hope some of you try it, and hope that you enjoy the as much as my family does. Guess they will have just a tad more heart to them this year.

My roommates in grad school used to make these.....I never knew how! Yum-O Bogey!!!!

Bogey
12-26-2006, 16:20
Originally posted by Lynn D
My roommates in grad school used to make these.....I never knew how! Yum-O Bogey!!!!

Lynn...they are DY-NO-MITE!

digitspaw
01-13-2007, 02:54
Recipe for a glass of water:


One Glass
Just add water.




:)

Bogey
01-13-2007, 05:54
Originally posted by digitspaw
Recipe for a glass of water:


One Glass
Just add water.




:)

The culinary master has posted.:supergrin:

digitspaw
01-13-2007, 11:28
Originally posted by Bogey
The culinary master has posted.:supergrin:


Well, it *was* the most OAFish recipe I could think of at the time.

Santa CruZin
01-15-2007, 06:25
White Bean Enchiladas

These are quick, cheap, healthy and quite yummy. :supergrin:



16 oz can Cannellini beans, rinsed and drained

2 Tablespoons sour cream

1 Tablespoon chopped green onion

2 Tablespoons chopped cilantro

1 teaspoon Cumin

10 ounce can of red enchilada sauce, 1/3 cup divided out.

1/4 cup water

3/4 cup pre-shredded Mexican cheese mix.

6 6” corn tortillas



Preheat oven to 350. Grease (or butter) an 11x7 inch baking dish. Dump the rinsed and drained beans along with the sour cream into a food processor, and process until almost smooth. Stir in the green onion, cilantro, cumin and 1/4 cup of the cheese. Mix 1/3 cup of enchilada sauce with 1/4 cup water in a small skillet, and place over medium stove heat. Soften a tortilla in the skillet by turning on each side in the heated water and sauce for several seconds. Place the tortilla on a plate, add about 1/4 cup of the bean mix, roll into an enchilada and place in the baking dish. Repeat for the remaining five tortillas. Pour the remaining sauce over all the tortillas, followed by the remaining grated cheese. Bake for 30 minutes.



:cowboy:

OSSI
01-17-2007, 16:23
Whiting with lemmon - tomato butter sauce

Goes with any other white fish.

Sauce
Peel a medium tomato(put in boiling water for about 30 seconds for easy peel), remove all seeds and cut into 5 mm (0.2") pieces.
Cut the skin of a lemon (remove all the white stuff). Cut the lemon pieces between the white membrane and also cut into 0.2" pieces.
Slice a small Spring Onion.

Use a brush to put a thin coat of cream on both sides of the fish.Salt and pepper lightly. Turn in plain flour, shake of any excess.

Give about 1 ounce of butter in a non stick frying pan.Medium Heat. Just let the butter foam. Make sure it does not get brown.
Put in fish, gently cook about 2 minutes on each side. Still make sure butter does not burn
Take out on a plate.

Put an other ounce of butter in the same pan.Again don't burn the butter, just foam. Add the Spring Onions, after about a minute add the lemon.after 30 seconds add the tomatoes. Salt and pepper gently. Other 30 seconds, finished.

Remove and poor over the fish.
Garnish with parsley
Bon appetit

Serve with potato sticks, just simmered in lightly salted water for about 10 minutes.

Most important part for this recipe
Don't burn the butter

OSSI
01-17-2007, 19:28
This one is for Karen:)

Beef Sroganoff

Original is made with tenderloin (Eye fillet) but can also be made with rump or any tender cut. I always use Angus Eye fillet.

Cut meat into coarse strips like short French frys.

Cut about 6 medium Champignons into coarse slices.
Cut one medium sized onion into half's and then coarse into half rings.
Chop a small bundle of parsley.

Put a tablespoon of Extra Virgin Olive oil or Ghee (clarified butter) in a non stick fry pan. (always heat pan first well and then add oil or Ghee)Make sure oil or Ghee is hot enough in order to fry the meat and not cook it.
Ad meat and fry shortly just until meat changes colour. Salt and pepper. Set aside.

Ad butter in the pan, add onions, the mushrooms half a tee spoon of mild paprika, salt and pepper, cook for about 2 minutes, ad about 2 table spoons of cream, toss in some chopped parsley. Put back in the meat, give it another minute just to reheat the meat.
Put on a plate, garnish with some more parsley.
Bon appetit

Goes well with rice or potatoes

MooseJaw
01-21-2007, 19:53
Originally posted by digitspaw
Recipe for a glass of water:


One Glass
Just add water.




:)

I prefer to use dehydrated water.. it's easier to store, and lasts longer..

Preparation:

One Glass
Just add water.

:wavey:

IHR
01-22-2007, 12:33
Originally posted by MooseJaw
I prefer to use dehydrated water.. it's easier to store, and lasts longer..

Preparation:

One Glass
Just add water.

:wavey:

Good thing no heating required. I'd probably burn the stuff :rofl:

Santa CruZin
01-22-2007, 14:07
This isn't a recipe, but rather a recommendation of something I ran across that I REALLY took a liking to.

I was putting together the goodies to make a vegetarian burrito dish that calls for seitan as the meat substitute. Not being able to come up with any at that moment, I picked up two packages of "Smart Strips" chicken substitute at the local market. I'm not a big vegetarian, but being the cook for one, I'm frequently getting into weird foods like this.

I put a little olive oil in a skillet over a medium flame, and dumped this stuff in.

Smelled pretty good.

I got 'em to browning up in the skillet, and decided to sample a piece.

Hot dang! Crack on Crack!

Good thing I didn't need all 12 ounces between the two packages for the recipe, 'cause I stood there and ate probably half a pack right out of the skillet.

You owe it to yourself to try these, whether you substitute it for meat or not. VERY YUM!!!!

http://img.photobucket.com/albums/v140/tomboedett/SmartStrips.jpg

Santa CruZin
01-29-2007, 07:05
Fruit Liqueurs

This makes for an excellent gift for friends at Christmas, or if properly presented (such as in a heart shaped, corked bottle), one heck of an effective romantic present for that special someone...


Sugar Syrup, aka “Simple Sugar”

The ratio is 1 part water to 2 parts sugar. Boil together for about 5 minutes at a full boil and be sure the sugar dissolves. The syrup MUST be cool before adding to the alcohol mixture, as heat will evaporate the alcohol. 1 cup white granulated sugar + ½ cup water will yield 1 cup of sugar syrup.


Proportions

One cup sugar syrup plus three cups 80 proof vodka will yield 60 proof liqueur. Two cups sugar syrup plus three cups 80 proof vodka will yield 48 proof liqueur.


Raspberry Liqueur

Avoid stained raspberry baskets in the store, as this is a sign of overripe or softened and decayed berries. DO NOT WASH the berries until you are ready to use them, as water will cause mold to form almost immediately (betcha didn’t know that!). Berries should be full-colored and plump.

1 pint fresh raspberries
2 ½ cups vodka
1 whole vanilla bean
¼ teaspoon allspice
1/3 cup sugar syrup

Rinse berries and place in mixing bowl, lightly crushing to release flavor. Add vodka, vanilla bean and allspice. Stir and store in a wide-mouth quart canning jar in a cool, dark place for 3 weeks. Strain mixture through dampened cheesecloth, squeezing as much juice as possible. Pour back in container; add sugar syrup and age for another 3 to 5 weeks.


Pineapple Liqueur

Look for yellow to golden orange color for the sweetest pineapple meat. Avoid greenish color, bruises, discolored areas, soft spots and dried, brown leaves.

2 cups fresh pineapple
2 cups vodka
½ cup sugar syrup

Slice pineapple meat into cubes and combine with vodka in a jar. Steep in a cool, dark place for 1 week. Use cheesecloth to strain and squeeze as much juice from the pineapple as possible. Filter through a coffee maker filter paper until liquid is smooth and pulp-free. Add sugar syrup. Age one month in a cool, dark place.


Pear Liqueur

½ pound Bartlett pears
1 ½ cups spiced rum (Captain Morgan is too sweet for this)
½ cup sugar syrup
¼ teaspoon cinnamon
¼ teaspoon nutmet
1 clove
1 coriander seed
1 apple, cored and skinned

Slice pears and apple and add to other ingredients, adding sugar syrup last. Stir gently and steep for 3 weeks. Strain with cheesecloth and filter through a coffee maker filter paper. Steep one month.

Enjoy!

Slobberchops
02-05-2007, 00:20
preheat oven to 425 degrees.

4 chicken breasts, skinless & boneless
1-14oz. can sauerkraut, drained
4 slices swiss cheese
1/2 c. thousand island dressing salt & pepper to
taste

Place chicken into square baking dish, season to
taste, top with sauerkraut, cheese & dressing. Cover
& bake for about 35 minutes.

Serve with pumpernickel toast and applesauce.

Slobberchops
02-05-2007, 00:36
http://img.photobucket.com/albums/v247/slobberchops/german_potato_casserole-1.jpg

Santa CruZin
02-06-2007, 06:24
Stuffed Sweet Peppers

Look for peppers that have squared bottoms, as they sit well in the baking dish. Avoid peppers showing any signs of dehydration (wrinkles).

3 green peppers
3 red peppers
6 tbsp butter
1 onion, skinned and finely chopped
2 garlic clove, crushed
2 inch fresh ginger, peeled and chopped
1 ½ cups long-grain rice
3 ½ cups vegetable stock or broth
2 tbsp tomato paste
1 lb mushrooms, wiped and sliced
1 ½ cup pine nuts, roasted and hand-chopped
2 tsp soy sauce
4 tbsp vegetable oil
1 ½ cups shredded sharp cheddar cheese
Salt and pepper to taste

1. Cut a 1 inch lid from the stem end of each pepper. Scoop out the seeds and membranes and discard. Blanch the shells and lids in boiling water for about 2 minutes. Drain and cool.

2. Melt the butter in a saucepan and gently fry the onion, garlic and ginger for 5 minutes or until softened. Stir in the rice and cook for 1 to 2 minutes.

3. Add the stock or broth, tomato paste and mushrooms. Bring to a boil and simmer for 13 to 15 minutes or until the rice is tender and all the liquid has been absorbed.

4. Season well with salt and pepper, and stir in the pine nuts and soy sauce. Use this mixture to fill the peppers.

5. Replace the lids, then put the peppers in an ovenproof dish and pour over the oil. Cover with foil and bake at 375 degrees for 22 minutes.

6. Remove dish from oven, remove foil, carefully remove pepper lids, and sprinkle the cheddar cheese over the peppers and filling. Replace the lids and foil, and bake for an additional 8 to 10 minutes.


If you don’t want to add the cheese, ignore step #6 and bake the dish for 30 minutes.

Enjoy!

PeterJasonMN
02-08-2007, 21:14
btt

Slobberchops
02-08-2007, 21:17
Originally posted by PeterJasonMN
btt


good job! :tongueout:

PeterJasonMN
02-08-2007, 21:19
Originally posted by Slobberchops
good job! :tongueout:

I had ONE left before the entire first page was mine and I needed to think fast.

Slobberchops
02-08-2007, 21:32
Originally posted by PeterJasonMN
I had ONE left before the entire first page was mine and I needed to think fast.

:rofl:

mnglocker
03-04-2007, 00:58
mnglockertini:

tumbler
belvedere
garlic sutffed spanish olives.
ice.



hand full of ice in cup

3-4 olives

vodka to the top. :supergrin: :banana:

Washington,D.C.
03-07-2007, 13:00
French Leek and Ham Shepherd's Pie


This is a very tasty dish and a different way of making a shepherd's pie. Ham, leeks, and potatoes baked in a creamy mashed potato crust.

Original recipe yield:
6 servings
PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr


INGREDIENTS

* 2 1/4 pounds potatoes, peeled and cut into chunks
* 1/2 cup heavy cream
* 3 tablespoons butter
* 1 pinch ground nutmeg
* salt and pepper, to taste
* 2 tablespoons olive oil
* 1 onion, chopped
* 1 1/2 pounds leeks, sliced
* 2 medium tomatoes - peeled, seeded, and coarsely chopped
* 1 1/2 pounds cooked ham, thinly sliced
* 1 egg yolk, lightly beaten
* 1/4 cup shredded mozzarella cheese (optional)

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 2 quart casserole dish.
2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Stir in the cream, butter, nutmeg, salt, and pepper and mash until smooth.
3. Heat the olive oil in a large skillet over medium heat. Cook the onion until translucent. Stir in the leek and cook another minute until the leek is soft, but not brown. Mix in the peeled tomatoes, lower the heat, and simmer five minutes, stirring occasionally until the tomatoes have lost some of their shape. Stir in the ham and season with salt and pepper.
4. Spread half of the mashed potatoes on the bottom of the casserole dish. Pour in the ham and leek sauce and cover with the remaining mashed potatoes. Brush the surface of the mashed potatoes with the beaten egg yolk. Sprinkle on the shredded mozzarella. Bake in the preheated oven for 20 minutes, or until golden brown.

Washington,D.C.
03-07-2007, 13:05
French Hamburger

2 pounds ground beef (any percent fat)
1/3 cup fresh bread crumbs (optional)
1/8 cup milk
1/4 cup flour
3 tablespoons butter (doesn't have to be unsalted)
3 tablespoons sour cream
3 tablespoons canned consomme (found in soup section of supermarket)
1/2 teaspoon salt
1/4 teaspoon pepper

Soak crumbs in milk. Squeeze to remove excess milk. In bowl, combine moistened crumbs, ground beef, salt and pepper. Mix well. Form into 7 flat patties, about 1/2 inch thick. Dredge with flour.

In large skillet, heat butter. Add patties and cook for 5 minutes on each side. Remove meat to heated serving dish and keep warm.

Pour fat off skillet. Add sour cream and consomme and cook for 2 minutes. Correct seasoning. Bring to boil, stirring constantly and scraping bottom of skillet until brown crust is dissolved. (This is called deglazing.) Pour over meat. Serve hot. Serves 4 to 6.

Mrs. VR
03-29-2007, 16:25
Originally posted by Arizona
No not those kind of rats.


Take a bunch of jalapenos, cut the tops off, and split them down the middle. Scoop the seeds out. Spoon some cream cheese into the jalapeno half, top with a small piece of chicken breast, wrap with half a strip of bacon. Throw them on the grill until the bacon is good and cooked, no need to flip em. If you don't have a grill throw them on a cookie sheet and put them in the oven at about that temperature. It's been awhile since I cooked em in the oven, but I think it was around 400. Gauranteed you will not be able to eat just one. I'm grilling some right now.:drool:

MtBaldy
03-29-2007, 22:03
Ok, here's one I made a couple of nights ago to celebrate the snow melting off the grill. We also have a nearly new Cuisinart Griddler 4 that I wanted to use:

Grilled Chicken Paninis with Sun Dried Tomates and Pesto

6 chicken breast cutlets pounded thin
1 4oz sun dried tomato strips packed in oil
1 2oz jar basil pesto
1 large red onion
1/2 lb Larraine cheese sliced thin (mild swiss flavor)
6 panini rolls
olive oil spray
2 oz package fresh basil
1 bottle Italian salad dressing
salt
pepper
olive oil

Put the chicken in a zip loc bag with the Italian dressing to marinate from 2 hours to overnight. Slice the onion thin and saute until almost caramelized in olive oil. Remove basil leaves from the stems and coarsely chop. To prepare: Turn Griddler on High with the panini grates on. Slice the round tops off the panini rolls. Slice the rolls in half. Spread each bottom with a thin smear of the pesto then place a chicken piece on each. Put a thin layer of onions on that. Put several tomato strips on next. Now sprinkle with chopped basil and give a shake of salt and grind of pepper. Put two slices of the cheese on top folded in half. Put top half of rolls back on. Turn the sandwiches over and spray the bottoms with olive oil then turn over and do the tops. The Griddler will hold three of the panini rolls we get from Wegman's side by side. Close the lid and press down to compress the sandwiches. You want the tops to be browning about the time the inside is hot and the cheese starts melting. Take them off when the tops are nicely browned.

Serve with steak fries and a pickle slice.

All involved thought they were awesome.

Edit to add: Just to be clear, the chicken is grilled. I have a Weber Genesis gas grill. Preheat to 500 degrees then put chicken on. Cook on high turning once until they are done. The Griddler will not cook the chicken in the panini although you could cook the chicken first with it.

evan50150
04-02-2007, 03:29
College style chili mac:

2 packages "easy mac" or other 'mac' products
1 can chili with or without beef


prepare separatly, mix, and season to taste.





it takes all of 8 minutes to make and will feed 3-4 college students. goes well with a nice red wine or cheap beer.

paynter2
04-30-2007, 07:20
I made some roasted pork chops this weekend. These were the bone-in kind. I prefer the boneless kind (cut about 3/4" thick), but the bone-in were on sale...

1 medium onion
garlic
small to medium potatoes
carrots
2 cans cream-of-mushroom soup
6 pork chops - 8 if thin

Rub chops with coarse salt and pepper.

Brown (sear) the chops in a medium-hot skillet.

Cut the onion into 1/2 inch rings and lay in the bottom of a small roasting pan.

Put the chops on top of the onions.

peel the potatoes and put around the chops

add carrots around chops too

pour the cream-of-mushroom soup over the chops, potatoes, and carrots.

mince 3 cloves of garlic and spread on top of the soup (over the chops).

put in pre-heated 325 oven for 1.5 hours.

Gravy is 'in the pan' when you're done.

This recipe is much easier than it looks. The only work is mince the garlic, peal the spuds, sear the chops.

SouthernGal
05-07-2007, 10:14
Creole Potato Salad (Served during the SouthCentral Get-together) by Harry Nicholas of Harry's Detour

3 lbs red potatos, boiled to tender, with skins, broken into pieces
1 cup mayo
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup dill pickle, chopped
3 hard boiled eggs, chopped
1/2 cup spicy mustard (I use Grey Poupon or Zatarran's Creole mustard)
Tony Chachere's Creole Seasoning
Red Pepper to taste
Pepper/Salt to taste

All that is required is to cook the above and mix it together. The potatos can be broken apart with your hands ("crushed" to chunks but not whipped or creamed). Naturally, the more you season it, the hotter it can get. I ALWAYS ALWAYS make my potato salad at least a day in advance. Making it ahead of time and letting it sit lets the tastes marry and it will be better on day two than it was on day one.

SG

okie
05-08-2007, 13:56
Originally posted by SouthernGal
Creole Potato Salad (Served during the SouthCentral Get-together) by Harry Nicholas of Harry's Detour

3 lbs red potatos, boiled to tender, with skins, broken into pieces
1 cup mayo
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup dill pickle, chopped
3 hard boiled eggs, chopped
1/2 cup spicy mustard (I use Grey Poupon or Zatarran's Creole mustard)
Tony Chachere's Creole Seasoning
Red Pepper to taste
Pepper/Salt to taste

All that is required is to cook the above and mix it together. The potatoes can be broken apart with your hands ("crushed" to chunks but not whipped or creamed). Naturally, the more you season it, the hotter it can get. I ALWAYS ALWAYS make my potato salad at least a day in advance. Making it ahead of time and letting it sit lets the tastes marry and it will be better on day two than it was on day one.

SG Folks let me tell ya that tator salad is Yum-O for sure. Job well done Rachel:hearts: :hugs: :kiss: :angel: :eat: :eat: :eat: :eat:

SouthernGal
05-08-2007, 15:26
Originally posted by okie
Folks let me tell ya that tator salad is Yum-O for sure. Job well done Rachel:hearts: :hugs: :kiss: :angel: :eat: :eat: :eat: :eat:

Thank ya! :eat:

SouthernGal
05-08-2007, 15:26
Originally posted by okie
Folks let me tell ya that tator salad is Yum-O for sure. Job well done Rachel:hearts: :hugs: :kiss: :angel: :eat: :eat: :eat: :eat:

Thank ya!

Bless the meat,
Bless the skins,
Tie your ears back,
And DIVE IN!

:eat:

okie
05-09-2007, 02:03
Originally posted by SouthernGal
Thank ya!

Bless the meat,
Bless the skins,
Tie your ears back,
And DIVE IN!

:eat: Hell yes:animlol: :animlol: :animlol: :animlol: ;) :thumbsup: :hearts: :hugs: :angel: :kiss:

ATL Peach Girl
05-10-2007, 01:19
Originally posted by SouthernGal
Thank ya!

Bless the meat,
Bless the skins,
Tie your ears back,
And DIVE IN!

:eat:
Amen Sistah!! NO BODY....but NO BODY missed a meal at your house!!! :thumbsup: :wavey:

Glockgirl26
05-10-2007, 13:46
Originally posted by ATL Peach Girl
Amen Sistah!! NO BODY....but NO BODY missed a meal at your house!!! :thumbsup: :wavey:

She throws one heck of a party, doesn't she? What a terrific hostess!
:supergrin:

okie
05-13-2007, 09:31
Originally posted by Glockgirl26
She throws one heck of a party, doesn't she? What a terrific hostess!
:supergrin: The truth has been spoken here honey:hearts: :hugs: :angel: :kiss:

SouthernGal
05-16-2007, 12:48
Originally posted by Glockgirl26
She throws one heck of a party, doesn't she? What a terrific hostess!
:supergrin:

Heh heh...I'm old hat at this stuff :supergrin:

Next big party will probably be July 4th weekend. There's always a bunch of 8oz curls and milling around the neighborhood.

DesertMan
05-31-2007, 17:33
Do you like Salmon? I sure do and I have a recipe an old friend gave me on how to make candied salmon. This works wonders when our cooking in on a date or you want to suprise your other half for some reason or another. You know new car new tools , or o justify why you just bought a new gun lol..




1 lb of fresh salmon
1 small bottle of reggie honey or lemon honey
1 box of brown sugar
1 lime
1 sheet pan


Ok take the salmon and poke holes in it with a fork.. Take sheet pan and place the salmon on it skin down.. Now take the bottle of honey and 1/3 to a half box of brown sugar and blend together thoroughly. Now cut lemon in half and squeeze all over the salmon , then smear the mixture all over the salmon fully coating it. Now set the oven in bake at 350 degrees and insert the sheet pan at the second level in the oven. Cook for 20 min or until it is done, when done turn to broil to brown the top glaze for about 2-3 min and then take out. Will feed 2 maybe three, but the salmon with be very soft and almost perfect. Now you can serve with steamed asparagus or broccoli , a spring salad with raspberry or cherry walnut vinegarette dressing and there you have it

Bammm!!! haha
good luck and good eating..


DM

Mrs. VR
06-04-2007, 11:28
Originally posted by DesertMan
Do you like Salmon? I sure do and I have a recipe an old friend gave me on how to make candied salmon. This works wonders when our cooking in on a date or you want to suprise your other half for some reason or another. You know new car new tools , or o justify why you just bought a new gun lol..




1 lb of fresh salmon
1 small bottle of reggie honey or lemon honey
1 box of brown sugar
1 lime
1 sheet pan


Ok take the salmon and poke holes in it with a fork.. Take sheet pan and place the salmon on it skin down.. Now take the bottle of honey and 1/3 to a half box of brown sugar and blend together thoroughly. Now cut lemon in half and squeeze all over the salmon , then smear the mixture all over the salmon fully coating it. Now set the oven in bake at 350 degrees and insert the sheet pan at the second level in the oven. Cook for 20 min or until it is done, when done turn to broil to brown the top glaze for about 2-3 min and then take out. Will feed 2 maybe three, but the salmon with be very soft and almost perfect. Now you can serve with steamed asparagus or broccoli , a spring salad with raspberry or cherry walnut vinegarette dressing and there you have it

Bammm!!! haha
good luck and good eating..


DM oh :holysheep: that sounds :drool:

MB-G26
06-04-2007, 16:59
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33818,00.html

http://images.scrippsweb.com/FOOD/2006/06/26/ei0803_grilled_meats_e.jpg

Grilled Meats and Vegetables over Saffron Orzo

For marinade:
5 cloves garlic, minced
1 cup fresh lemon juice, from about 5 lemons
2 cups extra-virgin olive oil
2 teaspoons smoked salt, or kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup chopped flat-leaf parsley
For grill:
3 skinless, boneless chicken breasts
4 boneless, skinless chicken thighs
1/2 pound medium shrimp, shelled and deveined
2 ears corn, husked and cut into thirds
1/2 pound cremini mushrooms, wiped clean
1 red bell pepper, halved and cored
1 yellow bell pepper, halved and cored
1 orange bell pepper, halved and cored

Saffron Orzo, recipe follows


In a medium bowl, combine the marinade ingredients.
In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.

Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.


Saffron Orzo:
4 cups chicken stock
1 teaspoon saffron threads
1 pound dried orzo
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley
In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Cook Time: 20 minutes
Yield: 6 servings

Zonny
06-06-2007, 12:28
Mel that looks/sounds yummy but I'd have to take out a small loan to buy the saffron ;)

MB-G26
06-07-2007, 02:54
Originally posted by Arizonny
Mel that looks/sounds yummy but I'd have to take out a small loan to buy the saffron ;)

There is some saffron-like 'stuff' that comes in those bulk-esque, clear, stiff, plastic bags - it's probably a 3rd world equivalent, but I use it all the time in place of the truly pricey stuff. Any of the groceries that have a section for herbs and spices that come in those bag may have it. The Superwalmart in Flag even has it :thumbsup:

kcb
06-12-2007, 14:41
Originally posted by OSSI
This one is for Karen:)

Beef Sroganoff

Original is made with tenderloin (Eye fillet) but can also be made with rump or any tender cut. I always use Angus Eye fillet.

Cut meat into coarse strips like short French frys.

Cut about 6 medium Champignons into coarse slices.
Cut one medium sized onion into half's and then coarse into half rings.
Chop a small bundle of parsley.

Put a tablespoon of Extra Virgin Olive oil or Ghee (clarified butter) in a non stick fry pan. (always heat pan first well and then add oil or Ghee)Make sure oil or Ghee is hot enough in order to fry the meat and not cook it.
Ad meat and fry shortly just until meat changes colour. Salt and pepper. Set aside.

Ad butter in the pan, add onions, the mushrooms half a tee spoon of mild paprika, salt and pepper, cook for about 2 minutes, ad about 2 table spoons of cream, toss in some chopped parsley. Put back in the meat, give it another minute just to reheat the meat.
Put on a plate, garnish with some more parsley.
Bon appetit

Goes well with rice or potatoes

Thanks so much, Ossie!

I'm sorry it took me so LONG to see this!

I can't WAIT to make it!

:hugs:

:thumbsup:

kcb
06-12-2007, 15:13
Originally posted by Patricia
Sour Cream Cheese Enchiladas

2 packages flour tortillas

2 cans cream of chicken soup

2 small cans diced green chilies

2 lbs shredded cheese (can be longhorn, cheddar, monterey jack, or a combo)

1 pint sour cream

Mix, soup, chilies, sour cream, and half of cheeses. Fill each tortilla with *about* 3 Tbsp of filling. Place filled tortillas in baking pan sprayed with non-stick spray and cover with the rest of the cheeses. Bake at 350 for about 30 minutes.

I know this was an old post, Patricia, but except for the sour cream, that is the same recipe that we make in my family and HAVE been making as long as I can remember. I bet the sour cream would
be a wonderful addition to the recipe!

My family LOVES this dish!! My daughters ONLY like the dishes I make now; they say my sisters don't do it right! :rofl: :rofl:

Next time, I'll add the sour cream!

:hugs: :thumbsup:

kcb
06-15-2007, 10:25
quote:
--------------------------------------------------------------------------------
Originally posted by MB-G26
Can those be made w/something other than sour cream?

<------ hates, despises, detests, cannot abide, and shudders at the mere thought of sour cream.
--------------------------------------------------------------------------------



I think you meant to post this in the Recipe thread, Mel.

BTW, I have made the same recipe without the sour cream for years, and it is good without it. But the next time I make it, I'm going to add it.

If you don't care for sour cream, follow the same recipe but leave out the sour cream!

(Posted in the Florida Oafer's Sticky Thread! copied and placed here!)

MB-G26
06-19-2007, 00:30
(Posted in the Florida Oafer's Sticky Thread! copied and placed here!)

Oh good grief how wierd is THAT? I had no idea I put it in the wrong thread. :upeyes: I think I should just quite while I'm freaking ahead, at least, as ahead as it gets anyway.

MB-G26
07-09-2007, 01:53
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33957,00.html

http://img.foodnetwork.com/FOOD/2006/06/27/ei0815_antipasto_e.jpg

No, that's not spam you see in pinky pork-looking chunks. It's hard salami, cut into strips. Does require a blender thingie, tho, for the dressing.

Antipasto Salad
Recipe courtesy Giada De Laurentiis
Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 4 to 6 servings

Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Antipasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Vinaigrette:
In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

MrsKitty
07-12-2007, 17:05
Originally posted by Bogey
Having been away from my mom for many many years and not spending as many Christmas's as I would have liked to, we never got to keep many traditions with her. It was maybe the last 10 or 15 years that we started one....one that mom brought with her to our home in her later years. This is the first Christmas without her, and it just warmed my soul to think of her as I prepared it tonight.



B, every year my mother makes one of my Grandpa's favorite dishes for Thanksgiving and Christmas. He made it each time we gathered at his house and now she makes it. Some people eat it and some just smile when they see it (I am of the later group) but we all remember Grandpa. :)

MrsKitty
07-12-2007, 17:07
Originally posted by Santa CruZin
Fruit Liqueurs

This makes for an excellent gift for friends at Christmas, or if properly presented (such as in a heart shaped, corked bottle), one heck of an effective romantic present for that special someone...


[/B]

Oooooh, I know what a friend is getting for Christmas this year! :wavey:

MrsKitty
07-12-2007, 17:15
Salsa

It is summer time! I made my first batch of salsa the other night, as taught by a little old Mexican lady I call Mama Bustamante :)

2 jalapeños, chop finely and seed if you want it milder or add more chilies if you want it hotter

3+ tablespoons chopped garlic

1 onion, chop finely

Saute in corn oil (authentic) or olive oil (me!)

When soft, but not brown, add:

~quart of chopped tomatoes or HOME canned tomatoes
~tablespoon of salt

Simmer until the chopped tomatoes soften, if fresh. About ten minutes if canned.

Remove from heat and add half a bunch of chopped cilantro.

I add Lucas Limon as I eat it. It is a lemon-salt I get from Mexican stores. I have never found it in a traditional grocery store. You can also add lemon juice or just eat it as it is.

I love it still warm!

MrsKitty
07-12-2007, 17:24
Mexican Rice

Mama Bustamante taught me this one, too. I have had Mexicans tell me "that tastes just like my Mama's did!"

Mama Bustamante cooks like I do, by eye, so I am going to guesstimate at amounts. Feel free to adjust!

Saute until the rice is golden brown:

a chopped onion
~4 tablespoons of garlic
1 cup uncooked rice (you can also use the little funky pasta like stars or alphabets)
corn oil (again, I use olive oil but corn oil is authentic)

Add:
a quart of tomatoes (you can use crushed/diced but I use home canned or chopped fresh when I have them)
one can chicken broth
salt & pepper to taste
a LOT of cumin (I would guess at least a couple tablespoons)

Cook until rice is done. Add water during cooking if you need.

SouthernGal
07-17-2007, 07:28
Originally posted by misskitty5077
Mexican Rice

Mama Bustamante taught me this one, too. I have had Mexicans tell me "that tastes just like my Mama's did!"

Mama Bustamante cooks like I do, by eye, so I am going to guesstimate at amounts. Feel free to adjust!

Saute until the rice is golden brown:

a chopped onion
~4 tablespoons of garlic
1 cup uncooked rice (you can also use the little funky pasta like stars or alphabets)
corn oil (again, I use olive oil but corn oil is authentic)

Add:
a quart of tomatoes (you can use crushed/diced but I use home canned or chopped fresh when I have them)
one can chicken broth
salt & pepper to taste
a LOT of cumin (I would guess at least a couple tablespoons)

Cook until rice is done. Add water during cooking if you need.

Me and STG are going to be ALL OVER this one! Thank ya!

kcb
07-19-2007, 11:10
Ice Cream Dish

My Aunt taught me to make this dish when I was in high school. She taught me using Vanilla Ice Cream and Vanilla Wafers, with Chocolate Syrup.

Well, with all of the different varieties of Ice Cream and cookies out there, I decided the sky is the limit for what you can create with the basic recipe:

A package of Cookies. (When Codive came, I used a package of Oreos.)
A gallon of Ice Cream. ( " " " , I used Cookies and Cream Ice
Cream)
Hersheys Syrup. (I used Chocolate Flavor.) I buy a LARGE bottle of Hershey's Syrup. This is always plenty!!!
A large container of Cool whip. (I always get the light, fatfree,etc)...Gotta save calories wherever you can, right?

I use a large rectangle shape Tupperware container (so I can seal it and store it in the freezer) to make and serve the Ice Cream Dish.

First...Crush/crumble enough Cookies to cover the bottom of the container. (I think my aunt melted some butter and mixed it with the crumbs, but I stopped doing that years ago, and the syrup holds it together fine. I don't need the extra calories.)

Second. Drizzle Hershey's Syrup over the Cookies, cover it well or to your taste/desire.

Third. Slice the Ice Cream into squares and lay ontop of Cookies and
Syrup. (The new fancy containers are a little more challenging than the old Ice Cream Boxes! But a Great set of Knives makes all the difference!) This should use all or most of the Ice Cream.

Fourth. I crumble a few more cookies and drizzle a little more syrup on top of the Ice Cream.

Fifth. Completely cover the top with the Cool Whip, sealing the edges.

Sixth. Crumble the last few cookies over the top of the Cool Whip, or place a few cookies on the top. You can also put Cherries, Strawberries, or anything else that you like on the top of Ice Cream
on the top when ready to serve.

Seventh. Cover and Freeze.

To Serve. Cut like pieces of a cake, place in a bowl, and eat!

I've never had a dissatisfied customer! :thumbsup:

I've used the following combination of cookies/Ice Cream:

Chocolate Chip Cookies/ Cookie Dough Ice Cream/ Chocolate Syrup

Chocolate Ice Cream/Chocolate Cookie (anykind/ Chocolate Syrup (too much Chocolate for me!)

A friend suggested....

Mint Chocolate Chip/ Chocolate Chip Cookie/Chocolate Syrup...I can't wait to try that!

I can't remember all of the combinations I've tried right now, but you are only limited by your imagination and good taste!

Enjoy! It's too easy! The worse part is how cold your hands get while slicing the ice cream!!! :cold:

It's rich and filling!

:hugs: :hearts:

sweetatergal
07-19-2007, 11:28
Originally posted by kcb
Ice Cream Dish

Ummmm nothing there. :headscratch:

:tongueout:

kcb
07-19-2007, 11:32
Originally posted by sweetatergal
Ummmm nothing there. :headscratch:

:tongueout:

:tongueout: There is now! I've been editing this the whole time!

Everyonce in awhile...I manage to submit reply before I finish my post!

This was one of those times!!



:embarassed: Sorry!


:outtahere:

sweetatergal
07-19-2007, 11:37
Yummy! That sounds really good! Thanks. :thumbsup: :hugs:

kcb
07-19-2007, 11:52
Originally posted by sweetatergal
Yummy! That sounds really good! Thanks. :thumbsup: :hugs:

:hugs:

You are welcome!!!

It's hard to mess it up!! It is yummy!!!

:hugs: :hearts:

Note: I am going to add, that I buy a large bottle of Hershey's syrup. That is ALWAYS plenty!!!

kafromet
07-26-2007, 10:38
Since I mentioned Squash Relish in another thread and had several folks say they had never heard of it:

8c. chopped yellow squash (about 1/4 inch cubes)
3 medium sweet peppers, chopped medium fine
2. onions, chopped medium fine
1/4c. salt

Mix the above ingredients, in a glass or plastic bowl, cover with ice and let stand 2-3 hrs. Rinse in cold water and drain.

Pickling liquid:
2c. white vinegar
2 3/4c. sugar
2t. celery seed
2t. mustard seed (white or yellow)

Place liquid and veggies in a non-reactive pan (never use an aluminum pan, stainless, enamel or glass are fine) and bring to a boil. Ladle into sterilized canning jars and seal at once. Will keep on a shelf for quite awhile if sealed properly. (like any other home-canned food, if the seal doesn't "pop" when you first open the jar, it didn't seal right and probably isn't safe to eat)

You can add a bit of chopped jalapeno (or pepper of your choice) if you'd like to make a sweet and spicy version.

I eat this on just about any type of beans or black-eyed peas, and may have occasionally eaten it right out of the jar with a spoon. :):):)

kafromet
07-26-2007, 12:26
Originally posted by misskitty5077
Mama Bustamante cooks like I do, by eye, so I am going to guesstimate at amounts. Feel free to adjust! LOL! My mom does the same thing. Half the time I ask her for a recipe she has to go make it, and measure out ingredients she normally just tosses in, so that she can tell me how much she uses.

:hearts: :hearts: :hearts:

kcb
07-26-2007, 14:45
Originally posted by kafromet
LOL! My mom does the same thing. Half the time I ask her for a recipe she has to go make it, and measure out ingredients she normally just tosses in, so that she can tell me how much she uses.

:hearts: :hearts: :hearts:

I was taught that way, and that is how I cook! Unless I am following someone else's recipe, I rarely measure...it's just a little of this and some of that...a dash of that!

My grandma was like that, my favorite and best cook aunt, and my mom!
:hearts: :hearts:

:thumbsup:

sweetatergal
07-30-2007, 12:35
Originally posted by kcb
I was taught that way, and that is how I cook! Unless I am following someone else's recipe, I rarely measure...it's just a little of this and some of that...a dash of that!

My grandma was like that, my favorite and best cook aunt, and my mom!
:hearts: :hearts:

:thumbsup:

My grandmother cooked that way and so does my aunt (her daughter). Luckly, I understand the "measurements".

kafromet
07-30-2007, 13:58
Originally posted by sweetatergal
Luckly, I understand the "measurements". LOL! I'm probably one of the only men on the planet that knows how much salt will just cover the palm of my mother's hand. :supergrin: :supergrin:

Washington,D.C.
08-01-2007, 09:55
MOROCCAN-STYLE SHEPHERD'S PIE

Serves 6

Ingredients for the meat base: 2 tablespoons butter * 1 onion, diced * 1 kg(2.2lbs) ostrich mince(ground) * 1 carrot, grated * 2 – 4 tablespoons tomato purée * 2 tablespoons tomato sauce * 4 tablespoons red wine * 1 teaspoon chilli flakes * 2 garlic cloves, chopped * 2 teaspoons ground cumin * 50 ml chutney

* salt and freshly ground black pepper.

For the topping: 6 potatoes, peeled and diced * 4 broccoli heads, cut into florets * 60 g butter * salt and freshly ground black pepper * chives to garnish

Method: Preheat the oven to a moderate 180 ºC (350 ºF/Gas 4). For the meat base, heat the butter in a large frying pan and when it begins to foam, add the diced onion and the ostrich mince. Sauté for 6 – 8 minutes or until brown. Add the grated carrot, tomato purée, tomato sauce, red wine and chilli flakes. Stir well and raise the heat to a rapid simmer. Cook for a further 2 – 4 minutes. Add the garlic, cumin and chutney and season to taste. Leave to simmer for 5 minutes longer.

For the topping, boil the potatoes in plenty of water for 6 – 8 minutes. Add the broccoli florets and cook for a further 4 – 6 minutes. Drain into a bowl, then mash with the butter and season to taste. To assemble the dish, place meat on bottom of a pre-sprayed ovenproof dish. Top with the potato and broccoli mash. Place in oven, uncovered, until heated through (± 20 minutes). Serve garnished with chives.

kafromet
08-03-2007, 12:29
Think that would work okay with turkey instead of ostrich?

Santa CruZin
08-07-2007, 14:56
Chocolate Chip Cookies:

Ingredients:
1.) 532.35 cm3 gluten
2.) 4.9 cm3 NaHCO3
3.) 4.9 cm3 refined halite
4.) 236.6 cm3 partially hydrogenated tallow triglyceride
5.) 177.45 cm3 crystalline C12H22O11
6.) 177.45 cm3 unrefined C12H22O11
7.) 4.9 cm3 methyl ether of protocatechuic aldehyde
8.) Two calcium carbonate-encapsulated avian albumen-coated protein
9.) 473.2 cm3 theobroma cacao
10.) 236.6 cm3 de-encapsulated legume meats (sieve size 10)

To a 2-L jacketed round reactor vessel (reactor 1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous.
To reactor 2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor 1. Additionally, add ingredient nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction. Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.

:cowboy:

Santa CruZin
08-08-2007, 06:43
Originally posted by misskitty5077
Oooooh, I know what a friend is getting for Christmas this year! :wavey:


Cool! Feel free to PM me if you want any tips on specific variants, and don't wait so far into the year to get started that you can't find the fresh fruit.

Pomegranate liqueur is DA BOMB. :cowboy:

MB-G26
08-09-2007, 18:58
I didn't see this Foodnetwork ep, but I did just see this recipe now as I was looking for something else. With all the tainted pet products scares recently, this sounded like a nifty idea - PLUS, it would make a nice holiday present! (Ok, ok, the image is a bit cheesy, but still... )

http://img.foodnetwork.com/FOOD/2006/12/06/hs0213_dog_cookies_e.jpg

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35366,00.html
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 15 cookies

2 cups whole-wheat flour, plus more for rolling
1/2 cup cornmeal
1/2 cup wheat germ
1 teaspoon ground cinnamon
3 large eggs
1/4 cup carob chips
1/4 cup honey
2 to 3 tablespoons water, as needed

Heat the oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking sheets.

Put the flour, cornmeal, wheat germ, and cinnamon into a large bowl and whisk to combine. Add the eggs, carob chips, honey, and 1 tablespoon water. Use your hands to mix the ingredients together and form a smooth dough. If it feels too dry, add more water. Wrap the dough in plastic wrap and let it rest 10 minutes. (Can be made ahead and refrigerated, just let it warm up a bit before rolling.)
Dust your counter with some flour and roll the dough out until it is 1/4-inch thick using more flour as needed so it doesn't stick. Cut into shapes using a dog bone shaped cookie cutter, or use a knife to make the same shape. You can re-roll the scraps and cut out more cookies. Place on the prepared baking sheets and bake for 30 to 35 minutes or until the cookies are well browned. Remove them to a wire rack to cool completely.

Pinki
08-24-2007, 20:33
Originally posted by MB-G26
I didn't see this Foodnetwork ep, but I did just see this recipe now as I was looking for something else. With all the tainted pet products scares recently, this sounded like a nifty idea - PLUS, it would make a nice holiday present! (Ok, ok, the image is a bit cheesy, but still... )

]

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35366,00.html


I might try them without the carob at some point. Thanks for the recipe, MB!

MB-G26
08-26-2007, 23:34
Originally posted by Pgrl
I might try them without the carob at some point. Thanks for the recipe, MB!

Just don't substitute with chocolate - poison for dogs (total toxic effect depends upon ingested amount and size of dog)... and I don't know about cats at all.

Betcha could sub w/peanut butter chips, tho :)

MB-G26
08-26-2007, 23:36
Originally posted by Santa CruZin
[B]Chocolate Chip Cookies:

Ingredients:
1.) 532.35 cm3 gluten
2.) 4.9 cm3 NaHCO3
3.) 4.9 cm3 refined halite
4.) 236.6 cm3 partially hydrogenated tallow triglyceride
5.) 177.45 cm3 crystalline C12H22O11
6.) 177.45 cm3 unrefined C12H22O11
7.) 4.9 cm3 methyl ether of protocatechuic aldehyde
8.) Two calcium carbonate-encapsulated avian albumen-coated protein
9.) 473.2 cm3 theobroma cacao
10.) 236.6 cm3 de-encapsulated legume meats (sieve size 10)
...

GEEK!!!!!!!

kafromet
09-06-2007, 13:10
Originally posted by MB-G26
Just don't substitute with chocolate - poison for dogs (total toxic effect depends upon ingested amount and size of dog)... and I don't know about cats at all.

Betcha could sub w/peanut butter chips, tho :) My vet says chocolate is toxic for cats, but usually not to the same level as dogs. Even some dogs don't have problems with it. Had a friend with a 20 pound mutt who frequently stole chocolate (once ate nearly an entire bag of Hershey's Kisses- foil and all) without any trouble. On the other hand I've heard of dogs dying from eating a single candy bar.

:sad:

Santa CruZin
09-06-2007, 13:16
Originally posted by MB-G26
GEEK!!!!!!!

Yes, ma'am? :cowboy:

eingeist
09-14-2007, 00:00
2 shots of gin
4 tablespoons of roses' sweetneed lime juice
2 tablespoons of fresh lime juice..





ANY QUESTIONS?!?!?

Pinki
09-14-2007, 18:30
Originally posted by MB-G26
Just don't substitute with chocolate - poison for dogs (total toxic effect depends upon ingested amount and size of dog)... and I don't know about cats at all.

Betcha could sub w/peanut butter chips, tho :)



I meant totally leave them out. I'm aware of the chocolate thing -- my dog Chinook got some cookies I was baking and I had to call an animal poison control line a number of years back. I used Cocoa which wasn't as bad. They said unsweetened baking chocolate is the worst.

Peanut butter chips = :thumbsup:

littlebitty423
09-18-2007, 23:05
Does anyone have any really simple recipes that would be good for a college student? I am okay at cooking but don't have much experience and not many gourmet ingredients....:upeyes:

gruntmedik
09-18-2007, 23:24
Originally posted by littlebitty423
Does anyone have any really simple recipes that would be good for a college student? I am okay at cooking but don't have much experience and not many gourmet ingredients....:upeyes:

What do you like, or not like?

OSSI
09-18-2007, 23:58
Originally posted by gruntmedik
What do you like, or not like?


:popcorn:

Pinki
09-19-2007, 04:31
Originally posted by OSSI
:popcorn:


+ 1

:rofl: :rofl: :animlol: :animlol:

littlebitty423
09-19-2007, 18:46
What do you like, or not like?

I'm not picky in the slightest :thumbsup:

OSSI
09-19-2007, 19:01
Cheap an eazy

Pasta with ground beef and salad
Nudels with beaten egg and Ham
Bologna sausage salde

ppk/sfan
09-21-2007, 16:39
Mix (with a spoon) the following in a bowl until a soft dough (approx 2 minutes):

3/4 of a cup of white, unbleached flour
1/2 tsp sugar
1/2 tsp salt
1/2 tsp active dry yeast
1/3 cup water, room temp.

When mixed, place into a bowl with 4 TBS of olive oil.
Let rise 1 hour at room temp.
Gently stretch dough, rotate fully and place back into bowl w/ olive oil.

From this point you have 2 options!
1- prepare to cook it right away
2 - place into fridge for up to 48 hours, for use later

When ready to use dough!
Let the mixture come to room temp, if placed in fridge. (usually takes about an hour).

When at room temp, take the ball of dough and stretch the dough from underneath. Then stretch the other direction.

Place the dough onto a baking stone, or pizza pan and let rest for approx. 15 minutes.

Once rested, gently stretch dough until its in the desired shape. Don't forget to build the edges up to hold in the toppings!

After shaping, gently cover with saran wrap for 30 minutes, or until dough is slightly puffy. During this 2nd rise time, preheat the oven to 475 degrees.

After the 2nd rise, bake the untopped pizza for 5 minutes.

After 5 minutes, remove from oven and place desired toppings on the pizza. Then place pizza back into the oven for 15-20 minutes until cheese is melted.

NOTES: You can add things to the pizza dough at the mixing stage like herbs or cheese. DO NOT ADD GARLIC TO THE DOUGH IT WON'T RISE PROPERLY. If you want additional garlic, brush the shaped dough with garlic "juice" or fresh cut garlic.

Also, if you place the dough in the fridge it will enhance the flavor. Be sure to use within 48 hours. If you want to freeze the dough, let it cool in the fridge, then shape into a ball and place into a freezer bag with ALL of the air pushed out. It can be frozen for about 2-3 months. To dethaw, place bag in the fridge for approximately 12 hours. Then bring to room temp and continue with stretching & shaping.

This recipe makes 1 smallish medium pizza. To make a family pizza, double the recipe. If you like a thicker crust, then double the recipe.

MB-G26
09-24-2007, 15:49
(1) When mixed, place into a bowl with 4 TBS of olive oil.
Let rise 1 hour at room temp.

(2) Gently stretch dough, rotate fully and place back into bowl w/ olive oil.

{1} Ok, once the dough is otherwise mixed and ready to be let to rise, do you coat it w/the OO, or just pour 4 TBS of OO in on top of the dough, or do you also work the OO into the dough?

(2) I'm confused here..... is the OO kept somehow separate FROM the dough at the end of step #1, or just what? If the OO is poured on top of or mixed into the dough at the end of step #1, then "place back into the bowl w/olive oil" is confusing me: add more OO, or is it that the OO has kinda pooled in the bottom of the bowl during the rising time, and so step #2 puts the stretched dough in on top of the pool of OO, or just what?

Oh, what's the adjustment, if any, for using say whole wheat flour or a combo of white and whole wheat? More/less yeast?

Oh yeah, when you put it in the fridge at the end of step #1, do you cover it w/plastic wrap or somesuch..... or is it coated w/the OO so covering it becomes moot?

*sigh* I.R.Dunce. :upeyes:

ppk/sfan
09-24-2007, 16:12
Originally posted by MB-G26
{1} Ok, once the dough is otherwise mixed and ready to be let to rise, do you coat it w/the OO, or just pour 4 TBS of OO in on top of the dough, or do you also work the OO into the dough?

(2) I'm confused here..... is the OO kept somehow separate FROM the dough at the end of step #1, or just what? If the OO is poured on top of or mixed into the dough at the end of step #1, then "place back into the bowl w/olive oil" is confusing me: add more OO, or is it that the OO has kinda pooled in the bottom of the bowl during the rising time, and so step #2 puts the stretched dough in on top of the pool of OO, or just what?

Oh, what's the adjustment, if any, for using say whole wheat flour or a combo of white and whole wheat? More/less yeast?

Oh yeah, when you put it in the fridge at the end of step #1, do you cover it w/plastic wrap or somesuch..... or is it coated w/the OO so covering it becomes moot?

*sigh* I.R.Dunce. :upeyes:

Pour 4 TBS of OO into whatever container you are going to use to rise the dough. When you "plop" the dough into this container, turn it a couple of times to coat.

Whole Wheat - add a couple more tsps of water and a 1/8 more yeast. You want a pretty slack, moist dough. If you gather it in your hand, it should ooze a little but not completely fall apart. You may have to actually knead the whole wheat. I would use 1/2 WW, 1/2 white to get good gluten formation.

I usually use a "tupperware" type container and put the lid loosely on it. You can cover with a moist towel or saran wrap.

Sorry I was so confusing!

MB-G26
10-01-2007, 19:24
Thanks for clarifying! Got it saved off in text version in my "food" documents subdir :thumbsup:

B. Somm
10-07-2007, 04:51
:wavey:

B. :supergrin:

OSSI
10-10-2007, 17:52
The result:)

gruntmedik
10-27-2007, 22:24
The result:)

Now you gotta post the recipe. : yum :

gruntmedik
10-27-2007, 22:26
I'm not picky in the slightest :thumbsup:

Do you like salmon, or chicken? What kind of veggies?

And do you have a grill?

ppk/sfan
10-28-2007, 06:24
The result:)

That looks really good! Did you use my pizza recipe?? I LOVE fresh, homemade pizza!!!

littlebitty423
10-28-2007, 09:29
Do you like salmon, or chicken? What kind of veggies?

And do you have a grill?

I loooove chicken...and I'm not a huge fish person but salmon is okay. We have a grill type thing...but it's more liek a stack of bricks that has charcoal in it so yeah not really, lol

OSSI
10-28-2007, 14:38
That looks really good! Did you use my pizza recipe?? I LOVE fresh, homemade pizza!!!

Yep.
Only differnce I did let it rise only once for about 20 minutes and put the topping on without baking the dough first. Because I like it to be thin and cryspy.

gruntmedik
10-28-2007, 20:12
I loooove chicken...and I'm not a huge fish person but salmon is okay. We have a grill type thing...but it's more liek a stack of bricks that has charcoal in it so yeah not really, lol

I got this from a show on The Food Network. I just used egg noodles in place of the ditalini.

Cooking spray
2 pounds ditalini pasta
2 tablespoons olive oil, divided
Salt and freshly ground black pepper
4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
8 ounces thinly sliced ham
1 cup baby spinach leaves, chopped
4 ounces goat cheese
2 tablespoons Dijon mustard
1 cup seasoned bread crumbs

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Cook ditalini according to package directions. Drain and toss with 1 tablespoon of the olive oil. Season with salt and black pepper.

Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and goat cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs.

Heat remaining oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.

Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.

Serve chicken with half of the ditalini. Reserve extra ditalini for another dish.

gruntmedik
10-28-2007, 20:22
Here is one for Almond-chive salmon, and it is good!

1/4 cup sliced almonds
2 tbs chopped chives
1 tbs chopped parsley
1/2 tsp grated lemon rind
2-3 oz bread crumbs
1/2 tsp salt, divided
4 6oz salmon fillets
1/4 tsp black pepper


1. Preheat oven to 400 degrees

2. Combine first 5 ingredients in a food processor til finely chopped ( I used a blender) add 1/4 tsp salt

3. Sprinkle salmon with remaining salt, and pepper. Top the fillets with the bread crumb mixture, pressing gently to make it stick. Place on a baking sheet coated with cooking spray.

4. Bake at 400 for 10 min, or until it flakes easily with a fork.

Enjoy

gruntmedik
10-28-2007, 20:27
Here is an easy one-pan dish.

4 bone-in chicken pieces (about 1 1/2lbs)
4 large potatoes, cut into wedges
1/4 cup Zesty Italian dressing (I use Kraft)
1/4 cup parmesean cheese

1. Preheat oven to 400 degrees

2. Put chicken and taters into a 13x9 pan/baking dish

3. Pour dressing over chicken, and sprinkle with cheese

4. Bake 1 hour, or until chicken is 180 degrees internal.

Enjoy

OSSI
10-28-2007, 20:32
I got this from a show on The Food Network. I just used egg noodles in place of the ditalini.

Cooking spray
2 pounds ditalini pasta
2 tablespoons olive oil, divided
Salt and freshly ground black pepper
4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
8 ounces thinly sliced ham
1 cup baby spinach leaves, chopped
4 ounces goat cheese
2 tablespoons Dijon mustard
1 cup seasoned bread crumbs

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Cook ditalini according to package directions. Drain and toss with 1 tablespoon of the olive oil. Season with salt and black pepper.

Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and goat cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs.

Heat remaining oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.

Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.

Serve chicken with half of the ditalini. Reserve extra ditalini for another dish.


That sounds interesting

But cooking spray for Heaven's sake

gruntmedik
10-28-2007, 20:36
Here is one of my favorites, Spaghetti Casserole. This recipe makes 2 pans, but you can freeze one for later.

1 package angel hair pasta
1 1/2 lbs hamburger
1 jar spaghetti sauce
2 8oz cans tomato sauce
1 can cream of mushroom soup (undiluted)
1 cup sour cream
2 cups shredded Colby-Monterey Jack cheese

1. Preheat oven to 350.

2. Cook pasta according to pkg, and drain. Add sour cream and soup.

3. Cook hamburger and drain. Add spaghetti sauce and tomato sauce.

4. In (2) 8 or 9" square pans, layer:
Meat sauce, pasta, cheese then repeat.

5. Cover with foil, and bake 55 min. Remove foil and brown the top if you like.

Enjoy

gruntmedik
10-28-2007, 20:37
That sounds interesting

But cooking spray for Heaven's sake


I used oil : sheepishgrin :

OSSI
10-28-2007, 20:50
I used oil : sheepishgrin :



good man :smile"