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ladylu

Re: RECIPE EXCHANGE
Posted: Aug 30, 2006 at 8:42 PM
For all you health nuts out there that want a quick fix dinner - I concocted this the other night (after raiding the fridge) and turned out wonderful! Works for the Vegetarian as well as the meat lover. All it takes is some imagination and you can call it yours!

"The Portabella Fling"

Chop up some of the following or substitute what's in your fridge:

Bell Pepper (red adds great color)
Onion
Smoked Pork Chop or shrimp, or your choice!
Fresh Spinach
Zucchini
Any veggies you have on hand..

Toss all of the above together.

Add a 1/2 Cup of grated cheese to every cup of the above mix. Goat cheese is great with the shrimp except you might use a little less.

Take a big Portabella Mushroom, turn it upside down on a microwavable plate and then spoon at least 1-1/2 cups of the veggie mix on it.

Microwave for 2-1/2 minutes. Dice up some fresh tomato and add to the tops and Voila! Dinner! O.K. - it may not be pretty - just drain off the excess liquid and if you want pretty just transfer to another plate. Pour a glass of Shiraz and dinner is ready!

Haven't tryed broiling it yet but am sure that would work as well as grilling it in some closed aluminum foil.

Happy eating! Lu



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texasnativegirl

Re: RECIPE EXCHANGE
Posted: Aug 30, 2006 at 9:10 PM
Such great recipes ya'll!

Hey cloudy, are you a professional chef? Your wife/girl friend must be very happy having you around.



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trainer

Re: RECIPE EXCHANGE
Posted: Oct 8, 2006 at 11:17 AM
AMISH BROCCOLI SALAD

1 lg. head broccoli, broken into small flowerettes
1 med. onion or about 1/2 c. chopped onion or use 1/2 cup dryd oniorns
8 to 10 slices bacon or bacon bits
1 c. mayonnaise
1/4 to 1/2 c. sugar
2 to 3 tbsp. vinegar (optional)
1/2 c. raisins (optional)
1/2 c. nuts (optional)

Cut bacon into bits and fry crisp if used . Mix together mayonnaise, sugar, vinegar, bacon and raisins. Pour over broccoli and onions. Mix well. Let stand at least 1 hour in ice box or more before serving


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cowgirlwriter

Re: RECIPE EXCHANGE
Posted: Oct 12, 2006 at 9:20 AM
How about posting some good receipes for Thanksgiving?

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dakota123

Re: RECIPE EXCHANGE
Posted: Oct 12, 2006 at 11:58 PM
Take One Cowboy, Marrinate in Beer, roll in flour and Fry.

Seriously though take one tom turkey, marrinate in wine over nite (nite before), heat oven, put turkey in cooking bag with seasonings of yer choice, bake. Corn Bread dressing, lima beans, green bean casserole, and potatoes are good with this (or what ever tickles your fancy).
Kota
Oh and don't forgit the crandberry sause!
Oh and snort.. which one's the turkey?? The new commer or the one's in the room!
Gobble Gobble!


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ridingimage

Re: RECIPE EXCHANGE
Posted: Oct 18, 2006 at 6:04 AM
Grammy's Make Ahead Potatoes

This is great for those big family get togethers like Thanksgiving and Christmas...

2 1/2 lbs Potatoes Peeled, quartered and cooked
1 Package (3 ounces) cream cheese softened
1/2 to 3/4 cups of sour cream
1/4 cup butter softned
1/2 teaspoon of garlic salt
Salt and pepper to taste, Paprika optional

In a large bowl mash the potatoes. Add the cream cheese, sour cream, butter, garlic salt, salt and pepper and mix until smooth. Transfer to a greased 1 1/2 quart baking dish and sprinkle with paprika. If you want to store it over night, just cover and store in the frige. If you want to cook it, Bake uncovered at 350 degrees for 30 minutes or until heated through.

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dakota123

Re: RECIPE EXCHANGE
Posted: Dec 6, 2006 at 3:07 AM
Hey! How bout some cowboy campfire recipes for Xmas?? any one?? Some ideas here??
Kota

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txctrygal

Re: RECIPE EXCHANGE
Posted: Dec 15, 2006 at 6:55 AM
CROWN ROYAL CHRISTMAS COOKIES


1 bottle crown royal
1 cup of water
1 tsp. baking soda
1 cup of sugar
1 tsp. salt
1 cup of brown sugar
1 tbsp. lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit

Sample the crown royal in a large glass to check quality.

Take a large bowl, and check the crown royal again, to be sure it is of the highest quality.

Pour one level cup and drink.

Turn on the electric mixer.

Beat one cup of butter in a large fluffy bowl.

Add one teaspoon of sugar. Beat again.

At this point, it's best to make sure the crown royal is still OK, so drink another cup or two .

Turn off the mixerer thingy.

Break 2 leggs and add to the bowl and chuck in the cup of dried fruit. Pick the frigging fruit and the damn cup off the floor.

Mix on the turner. If the fried druit gets stuck in the beaterers, justpry it loose with a drewscriver.

Sample the crown royal again to check for tonsisticity.

Next, sift two cups of salt, or something.

Check the crown royal.

Now shift the lemon juice and strain your nuts.

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

Greash the oven. Turn the cake tin 360 degrees and try not to fall over.

Don't forget to beat off the turner.

Put the bowl through the window, finish off the booze and make sure to put the dirty stove in the dishwasher.

CHERRY MISTMAS TO ALL!

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cloudryder

Re: RECIPE EXCHANGE
Posted: Jan 8, 2007 at 7:06 PM
Shrimp Creole...


2 to 3 lbs, large tiger shrimp, peeled
1/2 c. cooking oil
1/2 c. flour
1/2 c. chopped onions
1/2 c. green onions
1/2 c. bell pepper
2 cloves garlic
1/4 c. minced parsley
black pepper to taste
salt to taste
1 16 oz. can tomato sauce
1 4 oz. can tomato paste
1 Tbs. crushed, red pepper
1 to 2 c. crimini mushrooms

prepare roux, then add vegetables and cook till carmelized. then add sauce, paste, and seasoning, shrimp and mushrooms. simmer for approx. one hour, until roux thickens slightly. serve over rice.

Bon Apetite!! :)


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cloudryder

Re: RECIPE EXCHANGE
Posted: Jan 8, 2007 at 9:22 PM
The Roux....

In cajun cooking, a roux is the basis for stews, soups, and sauce piquants...

A heavy pot is a must, the heavier the pot, the better the roux. For gumbos, I use a castiron dutch oven.

Start by having a pot of boiling water close by, the amount depends on whether you are making a gumbo or a stew. ALWAYS add hot water to a roux! It is very important not to change the temperature of the roux by adding cold water to it. It could curdle the roux, or separate the flour and water from the oil. The measurements below make a roux large enough for a stew with one hen, or a gumbo with two pounds of shrimp. If you wish to make a larger recipe, enlarge the in the same proportion given.

2/3 c. flour
3/4 c. cooking oil

To cook a roux:

pour cooking oil into the pot, heat over medium-hi. When oil is hot, sprinkle flour over. Contunuous stirring is necessary, stir until flour has a color of deep, dark brown, It may appear almost burned, which is true. This is the secret of a good roux, and the mark of a good cook, to get the roux to this point, and no farther.

At this point, it's time to add vegetables, water, etc...

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