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sycamore124

Re: RECIPE EXCHANGE
Posted: May 2, 2006 at 5:17 PM
With the “Derby” just around the corner what could be more apropos than....
DERBY PIE

1 Cup sugar
4 eggs
1 Cup light corn syrup (Karo )
1 tsp vanilla
1 stick butter
1 Cup English Walnuts or Pecans
1 Cup Chocolate Chips
2 Tbs Kentucky Bourbon ( Buffalo Trace Bourbon works well... save rest left in bottle to serve over ice later......:D )

Mix first four ingredients and blend well. Melt butter and add to first mixture along with the remaining ingredients. Pour into a 10” unbaked pie shell. ( bought ones work well.. I just ain’t perky enough to make one from scratch these days ...) Bake at 350 degrees for 50 minutes or until set. This is a very rich desert.... so a little goes a long way...

Syc

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radiogirl1

Re: RECIPE EXCHANGE
Posted: May 2, 2006 at 5:45 PM
I need a recipe for Pumpkin Bread with the cream cheese rolled inside of it. Usually it is made around the holidays, but I love it & want to make some!


Thanks for any help!!

Radio Barbi

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petnurse

Re: RECIPE EXCHANGE
Posted: May 2, 2006 at 7:42 PM
Radiogirl, I did a search for it and got tons of recipe sites if someone does not give you a family favorite etc! I tried to cut and paste but some of the sites would not let me...
I typed in "Pumpkin bread with cream cheese filling" and the site that looks promising is the "About" website..Petnurse

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colojan

Re: RECIPE EXCHANGE
Posted: May 2, 2006 at 8:54 PM
Still working my way through...ksangel, your Sour Cream Lemon Pie is outrageous!

Sinfully Delicious Bars

Spray 9x13" pan w/Pam
Crumble one roll of chocolate chip cookie dough in bottom of pan
Beat together til smooth:
2 8 oz. pkgs cream cheese
1/2 C sugar
2 1/2 tsp vanilla
2 eggs
Pour over top of crumbles
Crumble another roll of cookie dough over the top
Bake @ 350º for 35 minutes

Thanks to everyone!
Serve warm with whipped cream

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colojan

Re: RECIPE EXCHANGE
Posted: May 2, 2006 at 9:15 PM
dealer - buy Italian dressing to marinate about anything in before cooking on the grill and cream of mushroom soup to top about anything before baking! Easy "bach" recipe follows, not a thing in the world wrong with BC Homestyle Mashers on the side!

Mother's Pot Roast
(Experience has taught me this only works exactly as instructed!)

3-4 lb boneless chuck roast
1 can cream of mushroom soup
1 packet onion soup mix

Line pan big enough to hold the roast with heavy duty aluminum foil, leaving enough excess to tent and seal the meat - sprinkle on the onion soup mix, blob on the mushroom soup - seal tightly - Roast @ 350º 2 1/2- 3 hours. Makes its own gravy while cooking

(I use RecipeSource when I need ideas)

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redrobin2099

Re: RECIPE EXCHANGE
Posted: May 3, 2006 at 11:26 AM
Sycamore, thanks for going back and resurrecting this topic, it seemed to be popular back then and I think it will be again! Robin

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ksangel

Re: RECIPE EXCHANGE
Posted: May 7, 2006 at 2:45 PM
radio, here ya go...this is a favorite around my house for Thanksgiving and Christmas. Be sure to use canned pumpkin and not pumpkin pie mix.

INGREDIENTS:
3 eggs
1 cup white sugar
2/3 cup solid pack pumpkin
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans (can be omitted)
confectioners' sugar for dusting

1 (8 ounce) package cream
cheese
4 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract


DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
3. Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
4. In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar. Can be frozen, wrap in aluminum foil over the waxed paper for freezing.


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radiogirl1

Re: RECIPE EXCHANGE
Posted: May 8, 2006 at 11:58 AM
Thank you KSANGEL!

I'm glad I am not on a diet when I make this! JEEZ! lmbo!

Radio

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cloudryder

Re: RECIPE EXCHANGE
Posted: May 8, 2006 at 12:22 PM
Okay, gonna try to put down how I do a pork tenderloin. If you guys knew how hard this is for someone that does NOT cook from a reecipp!! LOL

3 lb. tenderloin, with net.
gloved garlic
tarragon
white pepper
honey
EVOO


leave the net on the tenderloin, with a knife tip, put holes all over the tenderloin, at a 30* angle, about 2" deep. stuff a garlic clove in each hole, all the way down. pour honey all over the meat, extra on each hole. EVOO over all, sprinkle white pepper and tarragon over all.

place in alumium pan, with about 1" of water.
cook on the grill till done. this makes a nice gravy, too ;)

sides:
broccolli
baby carrots
finger potatoes or small red, irish potatoes

place veggies in an alimium pan, fill with water about halfway.

i fill the end of the grill with a mixture of mesquite charcoal and mesquite, a goodly amount, leaving the end nearest the big vent clear. i start the veggies first, over the clear end. i cook the meat over the other end, for the most heat. i've discovered, if you cook the veggies over live heat, they burn FAST!! LOL you can cover the meat for a while, then uncover to soak up the smoke from the mesquite.

serve with iced tea...enjoy!! :)

?:) i think that's how i do it?????? LOL

P.S.: don't forget to take the net off before serving!!! LOL nuff sed!

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trainer

Re: RECIPE EXCHANGE
Posted: May 9, 2006 at 2:12 PM
ok heer we go again lol jack glazed t-bone ..............really good...

4-t-bone steaks i- inch thick

4-teaspoons fresh ground pepper 1=teaspoon salt




3-teaspoons vegie oil 3/4 cup all purpose flour 1/4 cup whiskey JD 3 teaspoons water dash sugar.......... .................................................................................................................................................................................................................................................................................................. 1)sprinkle steak on both sides with pepper and salt heat oil in large skillet untel hot add steaks cook 4- min turn once 2)reduce heat to med ; cook 3-4 mins more for med -rare or tell you like remove from heat ;place on warm plate 3)pour off all but 1 teaspoon dripings,stir in flour ; cook over med heat for 30 60 sec,stirring constantly , whisk in whiskey water and salt bring to a boil , scraping up any brown bits from bottom of skillet ............spoon sauce over steaks warning!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! dont drink all of the jack at least dont git drunk before ya eat ..you wont remember how good your steak was going down .........enjoy!!!!!!!!!!!!!!

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