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irlanda

Re: RECIPE EXCHANGE
Posted: Dec 7, 2007 at 3:22 PM
since everybody writes to Cloudryder, perhaps he can help me get a good ginger bread recipe!!!
thanks, cloudryder, it´s good to see you have so many fans!

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lovecutting

Re: RECIPE EXCHANGE
Posted: Dec 9, 2007 at 8:29 AM
I have been enjoying the recipes, so thought I should contribute a few good ones too. BTW Cloudy my stove is commercial gas with grill in center LOL.

Double Corn & Chedder Chowder (healthy version)
{I use butter & more cheese & hot sauce}
1 Tbl margarine
1 Cup chopped onion
2 Tbl all-purpose flour
2 1/2 Cups fat-free, reduced sodium chicken broth
1 Can (16 oz) cream-style corn
1 Cup frozen whole kernel corn
1/2 Cup finely diced red bell pepper
1/2 tsp hot pepper sauce
1/4 Cup (3 oz) shredded sharp Cheddar cheese
Black pepper to taste

Melt margarine in large saucepan over medium heat. Add onion, cook and stir 5 minutes. Sprinkle onions with flour, cook and stir 1 more minute.
Add chicken broth, bring to a boil, stirring frequently. Add cream & whole corn, bell pepper and hot sauce, bring to a simmer. Cover; simmer 15 minutes.
Remove from heat; gradually stir in cheese until melted. Ladle into soup bowls; sprinkle with black pepper.

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lovecutting

Re: RECIPE EXCHANGE
Posted: Dec 9, 2007 at 8:34 AM
Spicy Shrimp (also healthy version)
1/2 Cup fat-free Caesar dressing
1/3 Cup Worcestershire sauce
2 Tbl butter or stick margarine (I use butter)
1 Tbl dried oregano
1 Tbl paprika
1 Tbl dried rosemary
1 Tbl dried thyme
1 1/2 tsp black pepper
1 tsp hot pepper sauce
5 bay leaves
3 garlic cloves, minced
2 lbs large shrimp (leave peels on)
1/3 Cup dry white wine
10 (1 oz) slices French bread baguette
10 lemon wedges

Combine the first 11 ingredients in a large nonstick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.

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lovecutting

Re: RECIPE EXCHANGE
Posted: Dec 9, 2007 at 8:35 AM
Slow Cooker Jambalaya
1 lb boneless skinless chicken breasts, cut into 1 inch cubes

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lovecutting

Re: RECIPE EXCHANGE
Posted: Dec 9, 2007 at 8:41 AM
oooops hit wrong key LOL

Slow Cooker Jambalaya
1 lb boneless, skinless chicken breasts cut into 1 inch cubes.
1/2 lb andouille sausage, diced
1 (28 oz) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 Cup chicken broth
2 tsp dried oregano
2 tsp Cajun or Creole seasoning
1 tsp hot sauce
2 bay leaves
1/2 tsp dried thyme
1 lb frozen peeled and cooked shrimp, thawed
2 Cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves & thyme.
Cover, and cook on LOW for 7 hours or HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

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lovecutting

Re: RECIPE EXCHANGE
Posted: Dec 9, 2007 at 8:45 AM
Salisbury Steak(healthy)

1 lb raw lean ground beef
1 envelope onion soup, dry mix
3/4 Cup water
10 3/4 oz fat free Cream of Mushroom Soup
1 Cup fat free beef broth

Mix the ground beef, onion soup mix and water together. It will be mushy! Form into 4 patties. Preheat a large nonstick skillet. Place patties in skillet, and cook on med-high heat, turning so that both sides brown. Mix beef broth and cream of mushroom soup together. Pour over patties, lower heat to med-low, cover and cook for 30-40 minutes. Check occasionally.

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cloudryder

Re: RECIPE EXCHANGE
Posted: Dec 9, 2007 at 9:45 AM
LOL Thanks Irlanda!!

I'm not a baker, but I found this in an ooold cajun cookbook, I use for other ideas. Try it, if it doesn't work for you, let me know, I have more cookbooks. ;)

Gingerbread

1 c. molasses
1 c. butter
1 c. boiling water
2 1/2 c. flour
2 eggs
1 tsp. soda
1 c. sugar
1 tsp. each of:
cinnamon
cloves
allspice

Cream butter and sugar together; add 1 egg at a time, and beat. add flour which has been sifted with soda and spices. add syrup and boiling water the very last thing. put in deep greased pan and cook in moderate oven for about 45 minutes.

Hope this helps you out.

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qualityncountry

Re: RECIPE EXCHANGE
Posted: Dec 17, 2007 at 4:57 PM
Tequila Chicken

Marinate skinless Chix breasts in lime
margaretta mix w/ tequila for two days in frig.
BBQ chix(do not over cook, just til pink is gone)

cut corn tortillas in strips with scissors and fry in 1/2 in of oil (turn w/ tongs). Set a side on paper towel. Salt lightly.

Plate - handful of tortilla chips
chix breast
ranch dressing w/ jalapenos
shredded cheese
microwave til cheese melts
top with Pico de Gallo

got this from AppleBee's and I made it better



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kindredspirit58

Re: RECIPE EXCHANGE
Posted: Dec 22, 2007 at 6:50 AM
Holiday Candy

A friend gave me this recipe, she said she only had it because it was so easy! It makes a bunch so be sure to share it all, don't keep any at home, it won't last. I speak from experience! Kathy

Crock Pot Candy

1 - 16 oz jar unsalted dry roasted peanuts
1 - 16 oz jar (salted) dry roasted peanuts
1 - 4 oz bar Bakers German chocolate block
24 oz milk chocolate morsels
3 lbs almond bark coating (also called vanilla coating) comes in 24 oz blocks - buy 2

Place all ingredients in a (large) crock pot, cook on low for three hours. Blend with spoon every hour. Dip out and drop (spoon size) on wax paper (I place newspaper under wax paper). Let cool and harden.




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sweetner

Re: RECIPE EXCHANGE
Posted: Dec 22, 2007 at 10:24 AM
Good Mornin'--Since I am a baker I thought I would send you a recipe from my favorite website I check when I need a recipe that I don't already have. . .sounds good, hope it is!

http://allrecipes.com/Recipe/Favorite-Old-Fashioned-Gingerbread/Detail.aspx

I do have a great recipe for gingerbread cowboy and cowgirl cut-out cookies, if you are interested. Happy Holidays!!


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