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 Posted: Sun Dec 17, 2006 12:00 pm
I LUV ALL FOOD,,, especially chicken.... anyone with a chicken recipe to die for let me know,...... by PM
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Posted: Fri Jan 12, 2007 6:18 am
Jiggalicious I'll probably post something here after I return from my foray to BurgerTex. BurgerTex is an interesting institution here in Austin...it's owned by a Korean family and has Bulgogi Burgers! I've been informed that this burger is extremely good, and mayhaps I'll be game to try it tonight. We'll see! xd If i am ever in Austin..... must try!!!!
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Posted: Wed Jan 24, 2007 10:19 am
ok, going to post some recipes that are my favorites... or that people have raved about. =)
Andrea's ad-lib Cabbage Soup
1 lb ground beef
1/2 cup grated onion
dash each mustard, soy sauce, salt and pepper
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1 qt chicken stock
2 cups water
23 oz (half big can) tomato juice
1/2 head large cabbage (green) Diced
1/4 head small cabbage (purple) Diced
2 medium tomatoes, diced
4 large carrots, diced
2 small onions, diced
2 T dried parsley
3 T Red Hot sauce
2 T lemon juice
2 T sugar
1/2 stick butter or margerine
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Combine chicken stock, water, tomato juice, hot sauce and parsley in stock pot and boil.
Combine meat, mustard, soy sauce, minced onion, salt and pepper; mix thoroughly.
Form into tiny meatballs.
Drop one at a time into boiling stock.
Cook 5 minutes after last meatball has been dropped.
Remove meatballs to bowl.
Add carrots to stock. (on simmer)
In a fry pan add butter, onions (diced) and cabbage and sauteè until soft (about 5 minutes)
Cabbage will be soft.
Add to stock.
Add tomatoes to stock.
Add meatballs to stock and simmer 5-10 minutes more.
Add sugar and lemon juice.
Optional: add more salt and pepper and more hot sauce if wanted.
Serve with optional spoonful of sour cream on top of each bowl.
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Posted: Wed Jan 24, 2007 10:24 am
For those of you that like salads (and greek dressing) this is THE best.
Larry's Awesome Greek Dressing
full batch---------------half batch
2 c. ------------------- (1) c. Mazola corn oil (olive oil works better)
5 oz. ------------------ (2 1/2) oz. cidar vinegar
1 tsp. -----------------(1/2) tsp. garlic powder
1 1/2 tsp--------------(3/4) tsp. Accent
1 1/2 tsp -------------(3/4) tsp. oregano (Ground)
1 T. --------------------(1 1/2) tsp salt
Mix & shake let sit 48 hours or an hour or so at least... I've used it right away.... just shook it really good.
I included full and half batch measurements. =)
I mix mine in a mason jar and keep it in the 'fridge.
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Posted: Wed Jan 24, 2007 10:25 am
the hubby and kids LOVE this one...
SNOOTY POPCORN
Yield: About 6 cups
Ingredients:
1/3 cup creamy peanut butter
6 blocks almond bark (Chocolate or vanilla flavored)
2 bags regular microwave popcorn
powdered sugar
Directions
Pop the popcorn. In a big bowl, microwave almond bark until almost melted. (I stir mine after the first 2 minutes and then 30 seconds thereafter.) Stir in the peanut butter and melt it all together for about 30 seconds more.
Pour over popcorn in a huge bowl and stir together. Set out on wax paper and let cool.
Toss with powdered sugar. (I use a clean brown paper bag to do this)
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Posted: Wed Jan 24, 2007 10:27 am
This is an awesome chicken salad for summertime (or anytime!)
I got the recipe off Good morning America I think... when they did a special on Mother's Day.
Pineapple Chicken Salad
(serves 4)
6 whole bone-in, skin-on chicken breasts
2 bay leaves
1/2 teaspoon white pepper
1 tablespoon salt
water
celery salt
3/4 cup mayo (if salad is dry, add more mayo)
1/2 cup white seedless grapes, cut in half
1/2 cup red or black seedless grapes, cut in half
1 20-oz. can of crushed pineapple, drained
2 12-oz. cans of mandarin oranges, drained
2 fresh pineapples
Salad greens, fresh fruit and edible flowers for garnish (Judy uses organic orchids, raspberries, blueberries and strawberries)
toasted pecans, chopped (optional)
Put chicken in pan. Add enough water to cover. Add bay leaves, pepper and salt. Simmer gently until chicken is cooked (about 15-20 minutes). Remove from water, cool slightly. De-bone chicken and remove skin. Sprinkle with celery salt while still warm. Cut chicken into medium-size pieces.
While chicken is cooking, in large mixing bowl combine mayo, grapes and crushed pineapples. Fold in chicken chunks. Add mandarin oranges and toss gently. Put in refrigerator to chill for at least an hour.
Using two whole fresh pineapples, slice in half lengthwise. (Do not remove green leaves at top of pineapples.) Remove tough center core, leaving fruit intact. Cut under and around the fruit, cubing it in the shell.
Heap a generous scoop of the chicken salad atop each pineapple half. Put some salad greens on a plate. Place pineapple on top of greens and garnish with fruit and flowers. Toasted nuts can also be sprinkled on top of chicken salad, if desired.
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Posted: Wed Jan 24, 2007 10:30 am
For some reason the guys go ga-ga over these...
Buckeye Balls
Yield: Makes about 4 dozen cookies.
Ingredients:
16 oz. confectioners sugar
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups peanut butter
1 box (16 oz.) Candyquik chocolate flavored candy coating (found in baking aisle)
Directions:
In a large bowl with an electric mixer on med-high speed,
beat sugar, butter and peanut butter until creamy, light and fluffy.
Roll pieces of batter into balls and place on a parchment paper lined baking sheet.
Freeze about 1 hour or until firm
Meanwhile, melt chocolate flavored candy coating as directed on the package.
Roll the frozen balls in melted chocolate,
leaving a small area of the ball uncoated on top.
(It would be easier I think to skewer them and dip them
leaving top uncoated so it looks like a buck's eye)
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Posted: Wed Jan 24, 2007 10:31 am
We have these every Thanksgiving.
Hawaiian Sweet Potatoes
2 lg. cans Sweet Potatoes
1 sm can Crushed Pineapple (with juice)
1/2 c melted Butter
1 tsp. Cinnamon
1/2 c. Pecans
1/4 c. Light Brown Sugar
Drain potatoes and put into an 8x8 pan, dump pineapple on top. Mix together butter and cinnamon and pour over potatoes and pineapple. Mix together brown sugar and pecans and sprinkle over the top.
Bake at 400 for 30 minutes
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Posted: Wed Jan 24, 2007 10:33 am
I get asked to bring these whenever I have a party or something to go to that asks to bring a dish to pass.
Swiss Stuffed Mushrooms
2 lb. mushrooms (whole, large or small work)
1/8 cup butter (2 tlbs)
1/2 cup fine dry white bread crumbs
1/2 cup (4 ozs.) shredded swiss cheese (prepackaged works great)
1 egg, beaten
1 tsp. parsley flakes
1 tsp. dill
1/2 tsp grated lemon peel (can buy in spice aisle)
Clean mushrooms and remove stems. (leaving caps)
Sprinkle insides with salt.
Melt butter and add ingrediants.
Mix well.
Fill caps.
Place on ungreased sheet.
Bake at 350 degrees (5-8 minutes)
Serve warm.
Makes 3 1/2 dozen.
**NOTE- You can add chopped (fine) crabmeant or lobstermeat. (the fake stuff from the grocery works well.. Louis Kemp) It also makes you recipe go further.
***ALSO- more cheese is a good idea. I also chop up the stems and add them to the mixture if needed. (I hate to waste anything)
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Posted: Mon Jan 29, 2007 10:03 am
no other recipes?? confused
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Posted: Tue Jan 30, 2007 1:12 am
sisu1969 the hubby and kids LOVE this one... SNOOTY POPCORN Yield: About 6 cups Ingredients: 1/3 cup creamy peanut butter 6 blocks almond bark (Chocolate or vanilla flavored) 2 bags regular microwave popcorn powdered sugar Directions Pop the popcorn. In a big bowl, microwave almond bark until almost melted. (I stir mine after the first 2 minutes and then 30 seconds thereafter.) Stir in the peanut butter and melt it all together for about 30 seconds more. Pour over popcorn in a huge bowl and stir together. Set out on wax paper and let cool. Toss with powdered sugar. (I use a clean brown paper bag to do this) That sounds reaaaaaaaaaaally good. pirate
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Posted: Tue Jan 30, 2007 2:21 am
it is very yummy... and doesn't last long in my house. rofl
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Posted: Fri Aug 14, 2009 8:32 pm
Homemade meals are the best.
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