sycamore124
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Re: RECIPE EXCHANGE
Posted: Jun 3, 2006 at 11:51 PM |
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Again while going threw the cookbook... some ES members have requested a copy of it...Cheryl53 was the publisher... so if you within the sound of my voice, Cheryl...please contact me at sycamore124@hotmail.com maybe we could reprint it, and add a few of the new recipes that have been posted....
~ Cloud ~...when I read your recipe for steak with honey and coffee grounds.. I have to say I had my doubts... but heck ...Columbus took a chance...so did I, and that steak is absolutely fantastic... is cooking something they teach you in Special Forces ? ? ? :)
Syc
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unicornskye
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Re: RECIPE EXCHANGE
Posted: Jun 4, 2006 at 10:07 AM |
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here is a sure fire recipe for an awesome appetizer.. for those who love seafood.
Hot Lobster Dip
ingred: 2-3 lobsters 1 1/2 -2 lbs works great
2 8 oz pkgs of plain cream cheese
2 tblsp of mayo
parmesan/romano cheese grated works best
a couple drops of lemon juice
a couple drops of tobasco sauce
paprika to cover the top
Method:
cook the lobsters and clean them removing all the meat. body meat too. cut up the pieces
soften the cream cheese overnight. mix the mayo and cream cheese together in a oven safe bowl.
gently fold in the lobster making sure it is completely covered with the mayo and cream cheese.
add the lemon juice and the tobasco sauce. mix that together with the lobster and cream cheese.
after mixed add parmesan cheese, enough to cover the top. approx an inch thick for the top sprinkle paprika over the top for color.
preheat oven to 375 and heat for about 20-25 mins until the top is golden brown.
let stand for a minute or two , serve with bugles or crackers. and enjoy.
you can also use crabmeat and shrimp or combine it all and make a hot seafood dip. i usually make hot crabmeat dip but i recently tried it with lobster and its awesome. this recipe was my late grandmothers . so enjoy. refrigerate any remaining and just pop in micro for about 2-3 mins and you have hot dip again
serves about 15-20 or more depending how big of a gob you put on your crackers
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amagster
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Re: RECIPE EXCHANGE
Posted: Jun 4, 2006 at 6:48 PM |
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ZIPLOC OMELET
(This works great for camping!!! Also good for when all your family and friends are together. The best part is that no one has to wait for their special omelet!!) Have folks write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each person adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up good.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
ENJOY!!!
~ Maggie ~
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texasgal
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Re: RECIPE EXCHANGE
Posted: Jun 7, 2006 at 10:44 AM |
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Don't know if anyone has posted this one yet... It makes a great "bring something to pass" dish!
King Ranch Chicken
flour tortillas, any size, torn to bite-size pieces
1-can cream of mushroom soup
1-can cream of chicken soup
1-can rotel tomatos and green chilis
1-lb. shredded cheese - I like colby jack
2-lb. boneless chicken, boiled and shredded
optional - cilantro, sliced olives, jalapenos, or other mexican seasonings
Spray a 9x13 pan with non-stick spray. Trust me on this.
Heat up soups and rotels till creamy. While heating, put down 1 layer of torn tortillas in the pan. Then add a thin layer of soup mixture. Sprinkle half the chicken over that, then half the cheese. Add another layer of tortillas, soup, chicken, cheese.
Top with sliced olives, or jali's, or cilantro, or whatever you like.
Cover with foil and bake at 350 for 20 minutes.
Like most casseroles, it's better the next day!
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trainer
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Re: RECIPE EXCHANGE
Posted: Jun 7, 2006 at 7:32 PM |
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Chicken-Biscuit Pot Pie
Prep Time: 20 min ; Start to Finish: 1 hr 10 min
Makes: 2 servings Nutrition Information
A comforting meal-in-a-bowl is easy when you combine prepared soup and frozen biscuits.
1 can (18.5 oz) Progresso® Traditional southwestern-style chicken soup
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground chipotle chiles
Cooking spray
1/2 cup frozen extra-sweet whole kernel corn (from 1-lb bag)
1 package (3 oz) diced cooked chicken (2/3 cup)
2 oz Monterey Jack cheese, cut into 4 (3x1x1/8-inch) slices
3 tablespoons chopped roasted red bell peppers (from jar)
2 Pillsbury® Oven Baked frozen southern style biscuits (from 25-oz bag)
2 to 4 tablespoons sour cream
1 to 2 tablespoons finely chopped fresh chives or green onions
1 . Heat oven to 350ºF. Pour soup into 2-cup measuring cup or bowl. Stir in onion powder, garlic powder and ground chipotle chiles.
2 . Spray insides of 2 ovenproof 2-cup bowls with cooking spray. Place 1/4 cup corn and 1/3 cup chicken in each bowl. Pour about 1 cup soup mixture evenly into bowls. Carefully place 2 cheese slices in center on top of soup in each bowl. Sprinkle 1 tablespoon roasted peppers evenly around cheese in each. Place biscuits over cheese; spray biscuits with cooking spray.
3 . Place bowls on cookie sheet; bake 38 to 43 minutes or until biscuits are golden brown and soup bubbles around edges. Cool 5 minutes before serving. Serve topped with sour cream, chives and remaining tablespoon roasted peppers.
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okcountrylady
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Re: RECIPE EXCHANGE
Posted: Jun 8, 2006 at 8:13 AM |
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Here's something for a big get-together.
Trash Can Punch for 100
New 30-gallon trash can
9 (750 ml) bottles light rum
9 (750 ml) bottles dark rum
4 (1-liter) bottles orange liqueur
30-40 pounds firm fruit,*
3 gallons orange juice
3 gallons pineapple juice
7 liters (about 30 cups) lime juice
2 liters grenadine
Ice
* Good fruit choices are oranges, pineapples, seedless grapes, apples, strawberries, seedless watermelon, peaches and apricots. Leave the strawberries and grapes whole but cut the rest into punch-cup size wedges.
Make the punch on-site; only a nut would try to transport a 30-gallon "punch bowl" full of punch.
First, clean the trash can and rinse it very well. Pour in the rums and the orange liqueur. Add the fruit and let it soak up the alcohol for an hour or two. (Punch-drunk fruit?) Stir in the juices and grenadine. A small, clean, oar makes a good stirrer (or perhaps your big paper parasol will have a handle long enough to do the job.) Add a block of ice and let it chill. Serve over ice with fruit. Keep cold, adding ice as necessary. Makes 400 (4-ounce) servings, plus fruit and ice.
Note: If you'd like to tone it down a bit you can add more juice or some bottled water without harming the recipe.
Trash Can Punch Cost Breakdown
It's not often we need such a large punch recipe, but when we do, we do, and it can be a real pain in the neck to figure the details. This should help.
The second piece of good news is that you don't need to use expensive ingredients in punch. I've estimated the cost using the lowest cost, best value items I could find; I shopped an office supply store, a discount liquor store, a warehouse market and a regular grocery store. I'm sure you can find similar buys in your area.
Trash Can, 32-gallon, $ 28.00
This is big enough for the punch, fruit, ice and any extras.
Light Rum 9 (750 ml) bottles @ 5.99 ea. = 54.00
Dark Rum, 9 (750 ml) bottles @ 7.99 ea. = 72.00
Orange Liqueur, 4 (1-liter) bottles @ 7.99 ea. = 32.00
Genadine, 2 (1-liter) bottles @ 3.99 ea. = 8.00
Lime Juice, 7 (1-liter) bottles @ 3.99 ea. = 28.00
Frozen Orange Juice Concentrate, 3 (gallons) @ 3.00 ea. = 9.00
Frozen Pineapple Juice Concentrate, 3 (gallons) @ 3.00 ea. = 9.00
Fruit, estimate using 1 flat of strawberries, 1 flat of apples, 1 flat of oranges, 2 pineapples, 1 large watermelon, 5 pounds green grapes, (about 40 pounds) = 40.00
"Rock" Ice, 140 pounds @ 20 pounds for 3.99 ea. = 28.00
You may need more ice if the party is long, outdoors, hot, or all of these. Look over the food planning guidelines.
Block Ice can be hard to find these days; I recommend freezing a few of your own in larger plastic storage containers with purified or distilled water.
Party Tumblers, 360 10-ounce clear plastic cups @ 120 for 6.99 ea. = 21.00
You might get away with fewer cups, but just in case...
Big Silly Red Paper Parasol = 8.00
Total: $ 337.00. Not bad!
Have fun!
Shannon
okcountrylady
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trainer
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Re: RECIPE EXCHANGE
Posted: Jun 21, 2006 at 5:43 PM |
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Strawberry Shortcakes's
Biscuits
1 can (10.2 oz) refrigerated buttermilk biscuits (5 biscuits)
2 tablespoons butter or margarine, melted
1/4 cup sugar
Strawberry Mixture
1 1/2 pints (3 cups) fresh strawberries, sliced
1/3 cup sugar
Whipped Cream
1/2 cup whipping cream
2 tablespoons sugar
1/4 teaspoon vanilla,
1 . Heat oven to 375°F. Separate dough into 5 biscuits. Dip tops and sides of each biscuit in butter; dip in 1/4 cup sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.
2 . Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside.
3 . In another small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Beat in vanilla.
4 . To serve, split biscuits; place on individual plates. Top with whipped cream and strawberry mixture.
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sycamore124
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Re: RECIPE EXCHANGE
Posted: Jun 26, 2006 at 12:52 PM |
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Liver and Onions with a Twist
Okay... all of you that just made a face, and went ewwwww ! Go back in the chat room.....lol.... but to anyone else that likes Liver and Onions on occasion this is pretty good...
Prep work :
Dice 4 or 5 strips of bacon - sorry Petals ( my pot bellied pig - this is one time I do cook pork )
Slice one large onion
Slice Liver into ½” strips and dredge in flour
¼ tsp ground sage
Fry bacon till cooked.... add a little more oil if bacon is lean.... add ¼ tsp sage.... stir.... add floured liver strips... sauté liver on all sides.... add onions.... stir...sauté slightly..... add about ½ – ¾ cup water... stir.. cover, and reduce heat to medium... simmer about 15 minutes or until onions are done....
Syc
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sycamore124
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Re: RECIPE EXCHANGE
Posted: Jul 6, 2006 at 11:29 PM |
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Okay...per the request in the chat room the tonight...for the
Kinda Sorta Blooming Onion and or “ Petals ” ( a knock off the Bloomin’ Onion from the famous “ Down Under Steakhouse” )
The onion:
1 egg
1 cup milk
1 cup all purpose flour
1 ½ teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
¼ teaspoon dried oregano
lil bit of cumin
1 jumbo onion
oil for frying
Dippin sauce
½ cup mayo
¼ teaspoon paprika
1 Tablespoon Ketchup
3 Tablespoons prepared Horseradish
¼ teaspoon salt
lil oregano, black pepper, red pepper...
Prepare dippin sauce and refrigerate...
Blend egg and milk together... set aside
Sift together dry ingredients ...set aside
The difficult part is cutting an onion into the “ bloom” – peel and cut the top off a large onion...then slice threw the onion about ¾ of the way threw.. turn and continue process for 16 times - according to the directions ... you are supposed to dip the onion into boiling water for a minute then into ice water to separate the petals ... ( I personally am not into a “ bloom...so I cut the onion into eighths.. cut the root end out .. and separate each “ petal” from the rest )
Dip the onion or petals into milk/egg mixture... then dust or sift the dry ingredients over the onion bloom......then double dip it into milk/egg mixture again, then dust or sift dry ingredients over the onion bloom again...or petals which ever you prefer...refrigerate 15-20 minutes ... make sure oil deep enough to cover the onion completely and is very hot ... 350 degrees.... fry onion bloom side up.... for about 10 minutes....or until individual petals are golden brown... drain on paper towels...
If you want to get fancy smancy... you can take spread petals and insert a small container of dipping sauce in the center of the bloom.... if not...serve the dipping sauce on the side....dealers choice.................. Syc
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sycamore124
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Re: RECIPE EXCHANGE
Posted: Jul 7, 2006 at 12:10 AM |
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Kinda Sorta “Pizza”
Made this one while I was in Culinary Arts....Sure wish we could post a picture.... words do not do this recipe justice......- it makes a fantastic presentation ! ! ! - a different kind of “pizza” that goes wonderful.... Served on a causal evening with good friends and good conversation.... a simple classic recipe... – if you are a master on an outdoor grill... you might give it a try.... Syc....
Focaccia with Roasted Red Onions
Dissolve :
1 pk active dry yeast
1 cup warm water
1 teaspoon sugar – allow to sit till yeast starts to activate....
Mix yeast mixture into
2 ¾ cup BREAD flour
1 ½ teaspoon salt
3 Tablespoon olive oil
Knead dough on floured surface for 10 minutes....
Put dough in lightly oiled bowl,coverwith a cloth, and allow to rest in warm area till double in size...
Punch down.. and allow to rest 10 more minutes.....
Roll dough on lightly floured surface to form a 9 ½ “ diameter....
Place dough on lightly oiled baking sheet, cover and allow to rise 30 minutes...
Use your fingertips to gently press and dimple the surface of the dough... scatter and even layer of Gruy`ere Cheese ( 7 oz ) , 3 Red onions, each cut into 8 wedges, sprinkle with fresh thyme if you have it...1 teaspoon Course Salt and drizzle with 4 Tablespoons Olive Oil...
Bake in a 400 degree oven for 30 minutes or until puffed and topping is crisp...
Cool slightly, cut into wedges, serve while still warm or at room temp.... –
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