fancynurse
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Re: RECIPE EXCHANGE
Posted: Jan 9, 2007 at 9:56 AM |
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while playing around in the kitchen this weekend this is what happened. i love to play with food.
PINEAPPLE PIE
1 large fresh pineapple cored and chopped
use 1/2 of the fresh chopped pineapple
2 inches off a block of dark cane sugar
1/2 cup white sugar
1/2 tsp of cinnamon
1/2 tsp of nutmeg
1 1/2 cups of water
2 tbs of Butter
combine all ingredients in a large heavy pot to cook bring to a boil stirring to prevent sticking, cook until all pineapple is soft and slightly darker in coloring, about 25 mins.
drain the pineapple, a large slotted spoon will work, take the liquid and set aside.
mix 4 tablespoons of cornstarch in 3/4 cup of water add to the liquid from the pineapple, again bring the mixture to a boil stirring with a whisk to prevent sticking, use medium heat, should boil about 4-5 mins. turn off heat and allow to cool.
make pie dough for a 9" pie pan or cheat and use a
dough sheet, or philo dough.
in a separate bowl mix: pie topping
1 stick of butter
1 cup of oatmeal
1 cup of sugar
1 cup of self rising flour
crumb all together and put aside.
spray pie pan, apply dough, gently spread pineapple on pie dough, then spoon on pineapple curd, (it will be dark colored due to the dark brown sugar) then apply topping and bake at 325 until brown.
serve at room temperature with cool whip.
calories: who cares.
ORIGINAL RECIPE, FRESHLY MADE FOR THE FIRST TIME THIS WEEKEND WHILE PLAYING WITH MY FOOD. REQUESTS WERE SO HIGH I HAVE NOW MADE 8 OF THEM IN 3 DAYS.
i refuse to bake today, gonna ride for a change.
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cowgirlwriter
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Re: RECIPE EXCHANGE
Posted: Jan 9, 2007 at 11:27 AM |
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I was experimenting and came up with a good one!
Stuffed Green Bell Peppers
1 lb ground turkey
2-4 Bell Peppers (depending on size)
1 small onion
1/3 jar of Tomato Sauce
1/4 - 1/2 cup Raisins
Sliced Tomato(s)
Brown Rice
Bread Crumbs
Cut Bell Peppers in half and steam so they begin to soften
Sautee Ground Turkey in a heavy Skillet
Sautee chopped onion in olive oil and mix together with the Turkey
Add approx 1/3 jar of Tomato Sauce
Add some cooked brown rice to the mixture
(I used a boil in a bag 10 minute rice)
Add some raisins
Stuff the Bell Peppers with mixture and then
Sprinkle Italian Bread crumbs on top. Then cover peppers with a sliced tomato
or a few sliced cherry tomatos
Bake at 350 until the bread crumbs brown,
the tomatos are cooked, and the pepper is
cooked enough to cut with a fork.
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altoon
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Re: RECIPE EXCHANGE
Posted: Jan 11, 2007 at 2:20 PM |
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Altoon's BBQ brisket:
1 large beef brisket, trim Fat.
2-32oz pkg of beef broth
1 cup of Worcestershire sauce
1 cup of Kikkoman soy sauce
4 oz bottle of Liquid Smoke
Mesquite, or Hickory flavor
Place brisket fat side down in roaster.
In large bowl mix all sauces pour over brisket
cover roaster with tin foil
place in preheated oven at 350 degrees
bake 3 hours then remove
fire up the grill
Optional (soaked mesquite or Hickory wood in the grill)
take brisket out of roaster and place on the grill
turn brisket every 15 minutes for about 1 hour
to 1hr 30 mins
remove brisket, place on cutting board
Slice brisket (against the grain of the meat)
add your favoite BBQ sauce and serve.
Great between kaiser buns or on the side
Enjoy yourself with a cold one if you have any left during the cooking. Alton Jon
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havinsomefun
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Re: RECIPE EXCHANGE
Posted: Jan 13, 2007 at 2:20 PM |
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I see some wonderful recipes :o). Here is one for our equine loves. These treats are very nutritous and have a great taste that horses love....enjoy!
Horse Treats
4 C. Sweet Feed
2 C. Uncooked Oats
1 C. Flaxseed
2 T. Garlic
1 C. Warm Water
1 C. Warm Molasses
3 Carrots <shreaded>
2 Apples <shreaded>
Add all ingredients and mix thoroughly.
Add Water & Molasses and mix thoroughly.
I use a mini muffin pan and press mixture in each cup.
Bake at 350 degree heated oven for 45 min....check with toothpick to come clean.
I'm not sure how long these keep because our horses love them and they don't last long <g>. We give 2 a day to each horse with evening feeding.
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nccntrygrl
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Re: RECIPE EXCHANGE
Posted: Jan 15, 2007 at 8:32 AM |
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Recipe for Friendship
Start with Smiles, a generous share,
Then blend in Warmth and Laughter.
Add lots of Happy Memories,
That will last forever after.
Don't forget the Patience,
For the days when things go wrong.
Add a sense of Humor,
And a Trust that's deep and strong.
Garnish with some Compliments and there you have a recipe for Friendship at it's best.
Nccntrygrl/Deanie
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canter
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Re: RECIPE EXCHANGE
Posted: Jan 18, 2007 at 9:34 AM |
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Thanks everyone for the wonderful recipes!! I've tried several so far and they all turned out great!
mary
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cloudryder
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Re: RECIPE EXCHANGE
Posted: Jan 26, 2007 at 7:07 PM |
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lunch with a Texas Zip...
1 lge package, tuna, packed in water
1 can green chili
pepper medley
sour cream
provolne cheese, smoked, sliced
in a bowl, combine just enough sour creme to make the tuna spreadable, drain green chilis, add...grind about 1 teaspoon of whole peppercorn medley. mix well. place on toasted, whole wheat, or your bread of choice. place cheese on top...enjoy!! :)
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abitagirl
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Re: RECIPE EXCHANGE
Posted: Feb 4, 2007 at 7:18 PM |
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Hi folks! Here's a great recipe for scones. We were discussing these in chat one night, finally...here they are.
OATMEAL SCONES
1&1/4 cup white flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp coarse salt OR 1/4 tsp table salt
1/4 cup sugar
4 tablespoons (1/2 stick) butter
1/4 cup vegetable shortening
1 cup oats
1/3 cup raisins
1/3 cup buttermilk
melted butter
In a medium bowl, thoroughly mix the flour, baking powder, baking soda, salt and sugar. Then work in the butter and the shortening with a pastry cutter, or two knives, until the dough has the texture of oatmeal. Stir in the oats and the raisins. Add the buttermilk, mixing just enough to moisten the dry mixture. Turn out onto a floured working surface and knead lightly for 7-8 turns.
Roll or pat the dough out into a circle about 7 inches in diameter. Then cut into 8 equal-size wedges. Transfer these wedges onto an ungreased baking sheet and brush with the melted butter. Bake in a preheated 375 degree oven for 15 minutes.
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horseandpony
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Re: RECIPE EXCHANGE
Posted: Feb 12, 2007 at 9:25 PM |
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I just HAD to add this one! We made these this weekend with mashed potatoes.. YUM!!
This recipe came from my Stinking Rose Cookbook.. everything Garlic you could ever imagine!
GARLIC BRAISED BONELESS BEEF SHORT RIBS
3-4 pounds boneless beef short ribs
Galic salt and freshly ground black pepper
3 tbsp olive oil (we used more)
4 cups beef broth
leaves from 3 sprigs thyme, coarsely chopped
6 cloves garlic (we used 8)
4 sprigs rosemary
1/2 cup dry white wine
2 tbsp unsalted butter (ha! more like 4)
Preheat oven to 350f. Season the short ribs with the garlic salt and black pepper. In a large cast iron skillet or dutch oven, heat the olive oil over high heat until it begins to smoke then sear the ribs for 3-4 minutes on each side, until browned on the edges. Remove from the heat.
Add the broth, thyme, and garlic. Insert the rosemary sprigs between the short ribs and cover the pan with aluminum foil. Place in the oven and bake for 1 hour and 45 minutes, until the meat is very tender and nearly falls aprat when prodded lightly with a fork. Turn off the heat and let the meat rest in the oven for about 30 minutes.
Remove the pan from the oven. Using a slotted spoon, transfer the ribs to a deep platter. Remove the garlic cloves and reserve for another use (we added them to the mashed potatos!)
Place the skillet over medium heat, add the wine and stir to scrape up the browned bits from the bottom of the pan. Stir in the butter and cook, stirring frequently, for 5-7 minutes, until the sauce is velvety and thick. Remove from the heat and pour the sauce over the short ribs. Serve immediately.
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cloudryder
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Re: RECIPE EXCHANGE
Posted: Feb 13, 2007 at 12:02 AM |
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A Texas Chili Contest - If you can read this whole story without laughing then there's no hope for you. I was crying by the end. This is a
scream!
Note: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better.
For those of you who have lived in Texas, you know how true this is. They actually have a Chili Cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the San Antonio City park. The notes are from an inexperienced Chili taster named Frank, who was visiting from Springfield, IL.
Frank: "Recently, I was honored to be selected as a judge at a Chili cook-off. The original person called in sick at the last moment and I
happened to be standing there at the judge's table asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted."
Here are the scorecards from the advent: (Frank is Judge #3)
Chili # 1 Eddie's Maniac Monster Chili...
Judge # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 -- (Frank) Holy s***, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the
Flames out. I hope that's the worst one. These Texans are crazy.
Chili # 2 Austin's Afterburner Chili...
Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure What I'm supposed to taste besides pain. I had to wave off two people who Wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.
Chili # 3 Ronny's Famous Burn Down the Barn Chili...
Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 -- A bean less chili, a bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get Me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting s***-faced from all of the beer...
Chili # 4 Dave's Black Magic...
Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was Unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-LB woman is starting to
look HOT...just like this nuclear waste I'm eating! Is chili an aphrodisiac?
Chili # 5 Lisa's Legal Lip Remover...
Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground,
adding
considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead And I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it
from the pitcher. I wonder if I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those
rednecks.
cont......
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