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Jun 13, 2007 20:51:54 GMT -5
Post by reinagirl on Jun 13, 2007 20:51:54 GMT -5
You're right. That one is definitely a winner!
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Aug 6, 2007 10:46:50 GMT -5
Post by rowdeeace on Aug 6, 2007 10:46:50 GMT -5
I made these the other day, and they were really good.. I did not cook this many, so you can cut it down to fit the amount of shrimp and scallops you have..
28 large shrimp peeled and deveined 28 scallops 1/2 cup butter 7 Tablespoons lemon juice 5 Tablespoons Worcester sauce 2 Teaspoons garlic powder 1 Teaspoon paprika
Melt butter.. Add lemon juice, Worcester sauce, garlic powder and paprika and mix well.. Put your shrimp and scallops in a ziploc bag.. Save 1/3 cup of butter sauce for basting.. Add the remaining butter sauce to ziploc bag.. Squish it around to coat the shrimp and scallops well.. Marinade about an hour.. Thread the shrimp and scallops on skewers.. Discard the bag with liquid.. Grill about 6 minutes and turn.. Grill about another 8 to 10 minutes.. Don't overcook and serve it right off the grill..
[LT:Doobie Brothers - China Grove]
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RECIPES
Aug 6, 2007 23:02:38 GMT -5
Post by brandywine on Aug 6, 2007 23:02:38 GMT -5
Rowdee, I love shrimp but scallops are my very favorite. This sounds delicious - thanks for posting it!
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RECIPES
Aug 8, 2007 15:46:57 GMT -5
Post by sisser on Aug 8, 2007 15:46:57 GMT -5
Okay, it's decided. I will for sure be expats pool girl when he moves back to Texas! No pay will be necessary just keep me fed.
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RECIPES
Aug 17, 2007 18:56:18 GMT -5
Post by Expatriate on Aug 17, 2007 18:56:18 GMT -5
Quick and Easy Gazpacho
2 8 oz cans tomato sauce 1 14 oz can diced tomatoes 1 4 oz can mushrooms, with liquid 2 carrots, one chunked, one minced 2 celery stalks, one chunked, one minced 1 small onion, minced 2 cloves garlic, minced 2 Tbsp lemon juice handful cilantro, minced or 3 Tbsp dried cilantro Coarse ground black pepper optional: handful pecans
Pour tomato sauce in blender. Add mushrooms, chunked carrot and celery, garlic, lemon juice, and 1/2 of the onion (and pecans, if using). Puree until fully liquified. Pour into 4 quart container. Stir in the diced tomatoes, minced carrot, celery, the remaining onion, and the cilantro, until well mixed, adding cold water if it's too thick for your preference. Add pepper to taste. Chill at least 10 minutes to allow flavors to develop.
Serve cold with sourdough bread.
Brush teeth and tongue before going to bed or getting close to others.
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RECIPES
Aug 17, 2007 19:56:57 GMT -5
Post by reinagirl on Aug 17, 2007 19:56:57 GMT -5
Hey, I like everything in this!
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Aug 17, 2007 21:05:08 GMT -5
Post by brandywine on Aug 17, 2007 21:05:08 GMT -5
I love gazpacho - this sounds wonderful! Thanks, XP!
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Aug 25, 2007 17:31:49 GMT -5
Post by jackstx on Aug 25, 2007 17:31:49 GMT -5
anybody have some fast recipes for a weeknight meal that kids would enjoy??
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Aug 27, 2007 8:31:24 GMT -5
Post by rowdeeace on Aug 27, 2007 8:31:24 GMT -5
One of our favorite weeknight meals that takes less than 20 minutes is popcorn chicken pitas.. Heat up some Tyson (or store brand) popcorn chicken.. While that's in the oven grate some cheese, chop tomatoes, shred some lettuce.. You can use pita pockets or the flatbreads to fold over (put the flatbreads in the microwave for a few seconds so they don't crack).. Just put some chicken, cheese, tomatoes, lettuce and a little drizzle of ranch dressing.. I usually serve it with some kind of fresh fruit or fruit salad.. Add a cold glass of milk, and it's a pretty decent meal for the kids.. The grown people at our house like it too, and it doesn't make a big mess..
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RECIPES
Sept 1, 2007 15:18:14 GMT -5
Post by jackstx on Sept 1, 2007 15:18:14 GMT -5
sounds good!! My oldest orders chicken wraps wherever we go, he will love this!
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RECIPES
Sept 12, 2007 18:42:12 GMT -5
Post by Expatriate on Sept 12, 2007 18:42:12 GMT -5
Decadent Custard
1 box custard mix (I used Goya Flan) Non-fat milk (use amount specified on custard box) Buckwheat honey (or any other dark honey)
Mix non-fat milk into the custard and microwave until boiling. While it's cooking, add two tablespoons honey to each custard cup (use number recommended on custard box). Add specified amount of hot custard to each cup. Refrigerate.
When you spoon up a custard bite, the melted, liquid honey will come with it, adding an unusual and delicious flavor.
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RECIPES
Sept 16, 2007 14:32:27 GMT -5
Post by rowdeeace on Sept 16, 2007 14:32:27 GMT -5
We are having this for a side dish tonight; however, it can easily be a main dish..
There are many different substitutions you can make.. The first one is the amount of red wine vinegar.. Sometimes 1/2 cup is just too much.. I sometimes use 1/4 cup red wine vinegar and 1/4 cup balsamic.. You can also add artichoke hearts, cucumbers, various peppers, red onions, etc.. I sometimes add strips of provalone..
Greek Pasta Salad
1/2 cup olive oil 1/2 cup red wine vinegar 1 1/2 teaspoons garlic powder 1 1/2 teaspoons dried basil 1 1/2 teaspoons dried oregano 3/4 teaspoon ground black pepper 3/4 teaspoon white sugar 2 1/2 cups cooked elbow macaroni 3 cups fresh sliced mushrooms 15 cherry tomatoes, halved 1 cup sliced red bell peppers 3/4 cup crumbled feta cheese 1/2 cup chopped green onions 1 (4 ounce) can whole black olives 3/4 cup sliced pepperoni sausage, cut into strips
DIRECTIONS In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight. It is best on the second day and will keep for several days in the frig..
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Oct 14, 2007 16:16:43 GMT -5
Post by Expatriate on Oct 14, 2007 16:16:43 GMT -5
Cranberry Jalapeno Jam
It's that time of year, when the fresh cranberries are available. I like to make this jam and give it as Christmas presents.
1/4 lb jalapenos,stemmed and seeded 3/4 lb cranberries 1/3 cup lemon juice 5 1/2 cups sugar 1 1/2 cups cider vinegar 6 oz liquid pectin Optional: Substitute 6 cups Splenda for the sugar, and sugar-free pectin (Sure Jell makes a powdered one).
12 6 oz jelly jars, lids and rings, sterilized
In a food processor grind the peppers and berries. Then put them in a large pot with all ingredients except pectin. Heat to a boil, cook for 5 minutes, then add pectin and boil 1 more minute.
Ladle into jelly jars, leaving 1/4 inch clearance. Water bath process 10 minutes, following Ball canning instructions.
Store in cupboard for two weeks before opening.
Serve: Over cream cheese with crackers, bagels, toast, English muffins, etc. With pork loin, roast beef, chicken, lamb, mutten, and strong flavored fish. As a veggie dip. With toast, biscuits, scones, crepes, pancakes, waffles. Injected into cakes or chocolate candies. You think up more ways...
Mmmm mmmm, good...
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Oct 22, 2007 18:34:06 GMT -5
Post by Expatriate on Oct 22, 2007 18:34:06 GMT -5
Spiced Ginger Meatloaf
Made this one up by mistake, but it sure turned out nice.
2 pounds lean ground beef 1 cup carrots, shredded 1 cup zucchini, shredded 3/4 cup fresh parsley, minced 1/4 cup fresh cilantro, minced 3/4 cup onion, chopped 6 oz tomato paste 2 oz hot water 1/4 cup brown sugar or the Splenda equivalent 2 eggs, lightly beaten 1 Tbsp ground ginger 1 Tbsp dijon mustard 1 Tbsp Worchestershire sauce 1 tsp Chinese five spice blend 1 tsp salt Fresh ground pepper to taste
Heat oven to 375 degrees.
In a very large bowl, mix the beef, carrots, zucchini, parsley, cilantro and onion. Set aside.
In a separate bowl, blend the tomato paste and water, add the brown sugar and stir until the sugar dissolves. Add the eggs, then the spices and stir well. Pour into the beef mixture and mix thoroughly.
Spray non-stick into a 13"x9" baking pan. Form the mixture into a loaf shape in the middle.
Glaze I used Raspberry Chipotle Sauce and ladled it evenly over the entire loaf.
If you can't get that, use this one: 1 cup ketchup 1/4 cup brown sugar or the Splenda equivalent 1 Tbsp ginger
(That was the mistake. I put the glaze in with the eggs and spices, so I just added it to the overall mixture. It worked even better than I'd planned...)
Mix in a saucepan on low heat until the sugar dissolves, then spoon over loaf. Cook for 45 minutes.
Warning: You MUST cook it in the 13x9 pan. It makes its own gravy-like juice, thanks to the moisture in the veggies. If I'd done it in the typical loaf pan, we'd still be cleaning the oven.
This is goooooooood!
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Oct 24, 2007 0:08:03 GMT -5
Post by brandywine on Oct 24, 2007 0:08:03 GMT -5
XP, this sounds delicious! I may try it this weekend!
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Jan 30, 2008 20:17:17 GMT -5
Post by Expatriate on Jan 30, 2008 20:17:17 GMT -5
Carnivore's Desperation
It was supper time, I was hungry, and we had no idea what to cook. Then a brainstorm occurred...
Batter: 1 1/4 cups masa harina (don't use ordinary cornmeal, it's too coarse to work here) 1/2 teaspoon salt 1 tsp chipotle seasoning (optional) 2 1/2 cups hot water (the hottest out of your tap)
Filling: 1 pound lean ground beef 1 medium onion, chopped 1 tablespoon Worchestershire sauce 1 tablespoon Tabasco Chipotle sauce 1 heaping tablespoon minced garlic 1 teaspoon chipotle seasoned salt (or whatever kind of seasoning you like) 1 tablespoon dried cilantro 1/2 cup Pace picante sauce 1 cup (or more) shredded cheddar cheese
Heat oven to 400 degrees. Thoroughly grease (or Pam) an 8x8x2 square glass baking dish.
Place the cornmeal, salt and seasoning in a bowl. Slowly pour in the hot water -- you'll still get lumps, but a good beating will take care of that. Set aside. When you come back, if it's too dry to easily spoon out, add more hot water.
Heat a skillet on medium high, add two tablespoons (or so) olive oil, and add the onion. Cook about two minutes, then add the ground beef. When the beef is about half cooked, add the Worchestershire, Tabasco, garlic, and salt, and cook another minute. Add the cilantro and picante sauce and heat through. Remove from heat.
Pour half the masa batter into the baking dish. If it resists getting off the spoon, wet the spoon in hot water. Spread out evenly. Add the meat filling. Top with the rest of the batter and even it out as best you can (it WILL fight by now), but don't worry, it doesn't have to be perfect. Top evenly with the cheese.
Cook for 20 minutes, or until the cheese is just beginning to turn brown at the edges. Let sit about five minutes, then cut into nine even portions and serve.
It's quite good. I had two servings. Spousal Unit won't have to cook until Friday (we alternate).
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Jan 31, 2008 14:31:25 GMT -5
Post by brandywine on Jan 31, 2008 14:31:25 GMT -5
XP, that sounds wonderful! I will definitely be trying this one. Thanks!
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Jan 31, 2008 16:44:43 GMT -5
Post by rowdeeace on Jan 31, 2008 16:44:43 GMT -5
My mother use to make something like this, but she would shred the leftover roast and use it..
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veggie090
Sir Puddin Tater!!!
Elite Wolf
[Mo0:25]
Posts - 7,161
Likes - 62
Joined - March 2007
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RECIPES
Feb 2, 2008 17:13:35 GMT -5
Post by veggie090 on Feb 2, 2008 17:13:35 GMT -5
Pear Compote
Peel and core two pears and dice into 1/4 size pieces. Place in a small saucepan and add 1 cup of water, 2 TBS lemon juice, 1/2 tsp of nutmeg, 1/4 tsp cinnamon, 2 dashes of salt and 1/4 cup of white sugar. Put on high heat until boiling then reduce to low heat cover and allow to cook for fifteen minutes then remove lid and continue boiling till most of the water is gone and only the peaches and a syrup is left. Serve hot over sliced pound cake.
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Feb 2, 2008 19:37:42 GMT -5
Post by brandywine on Feb 2, 2008 19:37:42 GMT -5
Oh, yum, Veggie!!!
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Feb 3, 2008 10:06:58 GMT -5
Post by sisser on Feb 3, 2008 10:06:58 GMT -5
MMM both sound great! I'm going to try them. Thanks gentlemen.
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Feb 4, 2008 10:01:34 GMT -5
Post by rowdeeace on Feb 4, 2008 10:01:34 GMT -5
The pear compote looks good..
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RECIPES
Mar 6, 2008 20:39:02 GMT -5
Post by Expatriate on Mar 6, 2008 20:39:02 GMT -5
Carmelized Cauliflower
This is amazing. I like cauliflower, but this recipe, from Highways magazine (he called it Cauliflower Popcorn), is beyond delicious. Even veggie haters will like this one. Makes a great snack, appetizer, or side dish.
1 head cauliflower 3 Tbsp olive oil 2 tsp salt Generous amount of Mrs. Dash table blend
Preheat oven to 425 degrees F.
Cut out and set aside cauliflower core and thick stems (use for soup or stew). Trim remainder into florets the size of golf balls (or thereabouts). In a large bowl, add cauliflower, olive oil, salt and Mrs. Dash. Toss until evenly coated.
Spread cauliflower on a large baking pan with at least 1/2" sides all the way around, lined with parchment paper, if available, for easier cleanup (so he said; I found it very messy, between the oil and the liquid the cauliflower released). Roast for one hour or until much of each floret has become golden brown. That's the carmelization process converting the dormant natural sugars into sweetness. The browner the florets, the sweeter they'll taste. Turn three or four times while roasting.
Remove from heat and lift onto paper towels to drain. Serve immediately.
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Mar 6, 2008 21:32:16 GMT -5
Post by reinagirl on Mar 6, 2008 21:32:16 GMT -5
That does look good.
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veggie090
Sir Puddin Tater!!!
Elite Wolf
[Mo0:25]
Posts - 7,161
Likes - 62
Joined - March 2007
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RECIPES
Mar 30, 2008 16:10:53 GMT -5
Post by veggie090 on Mar 30, 2008 16:10:53 GMT -5
Old Fashioned Nanner Pudding
INGREDIENTS:
3 ripe bananas 4 egg yolks 1 cup of sugar 2 cups of milk 2 Tbs of flour 1 dash of salt 1 tsp of vanilla flavoring 1/2 a box of vaniila wafers (approx.)
In a medium sauce pan combine 4 egg yolks and one cup of sugar. Add 2 Tbs of flour and then add 2 cups of milk at little at a time while stirring, till the mixture is smooth and even. Add a dash of salt and place on medium heat. Stir gently but continuously till the mixture begins to boil. It will thicken right at the boiling point. Remove from heat and add 1 tsp of vanilla flavoring. In a large glass dish place vanilla wafers over the bottom. Cover the wafers with one sliced banana in wafer thick slices then cover that with 1/3 of the hot pudding mixture. Add a second layer of wafers and a second layer of sliced banana from another whole banana and another 1/3 of the hot pudding. Repeat for a third layer and finish with several vanilla wafers on top. Place in the refrigerator and serve no sooner than 1 hour later. When serving a dollop of whipped cream can be put on top.
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Mar 30, 2008 16:58:17 GMT -5
Post by reinagirl on Mar 30, 2008 16:58:17 GMT -5
Sprout, when you inviting sista and me over for some of that nanner pudding?
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Mar 30, 2008 20:16:35 GMT -5
Post by brandywine on Mar 30, 2008 20:16:35 GMT -5
Ohhhhhhhh, nanner puddin' ........drooling here.......
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Mar 30, 2008 20:38:52 GMT -5
Post by reinagirl on Mar 30, 2008 20:38:52 GMT -5
Brandy, when we wrangle the invite out of him, we'll swing over to pick you up!
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Mar 31, 2008 9:18:08 GMT -5
Post by rowdeeace on Mar 31, 2008 9:18:08 GMT -5
Ripe bananas are the key to making good banana pudding..
Veggie's recipe is very close to the one I use..
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Mar 31, 2008 12:04:39 GMT -5
Post by brandywine on Mar 31, 2008 12:04:39 GMT -5
It's almost identical to my mom's recipe. I'll be making this for sure.
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