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RECIPES
Dec 29, 2008 17:33:12 GMT -5
Post by karenew on Dec 29, 2008 17:33:12 GMT -5
Baked catfish nuggets
Ingredients
1/2 lb. catfish per person you are preparing for. Shake-N-Bake for chicken (or whatever flavor you prefer)
Preparation
Use the amount of catfish fillets needed for the number of people you want to prepare for. Cut the fish into bite sized nuggets. Coat fish nuggets well with Shake-N-Bake. Place in preheated 400° oven for approximately 30 minutes, or until fish is flaky &white in color on the inside. The fish is so moist and you do not have all the grease or fried fish smell in your house.
(I have learned to line cookie sheets with foil AND spray non stick spray on the foil.)
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veggie090
Sir Puddin Tater!!!
Elite Wolf
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RECIPES
Dec 31, 2008 13:17:04 GMT -5
Post by veggie090 on Dec 31, 2008 13:17:04 GMT -5
Hoppin John for new year day
I have made this for years and eat several times during the year along with new years day.
Dried black eyed peas about a cup to a cup and a half depending how many are eating it. Put them on to boil with a dash of salt ( not too much at the start) and several dashes of pepper and a couple of slices of raw bacon cut up or a ham hock or a tablespoon of olive oil for vegetarians. When they are boiling good, reduce heat to a small boil and let cook till tender. You may need to add some water from time to time. Do not let them go dry and burn. When they are tender add more salt to taste and start you rice to cook. When the rice is done add a can of chopped tomatoes to the black eyed peas and allow them to come back to a boil and serve over rice immediately.
Goes good with cornbread.
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RECIPES
Jan 4, 2009 17:02:21 GMT -5
Post by Expatriate on Jan 4, 2009 17:02:21 GMT -5
German Sausage Chowder
1 pound cooked bratwurst or knackwurst -- cut into chunks (or whatever sausage links you have on hand) 2 medium potatoes -- peeled and coarsely diced (I don't peel them, myself) 1/2 cup onion -- chopped 4 cups cabbage -- shredded (about 1/2 medium cabbage head) 1 can whole kernel corn (optional) 3 cups milk 3 tablespoons all-purpose flour 1 cup shredded aged Swiss cheese snipped parsley (if desired)
In a large saucepan or Dutch oven, combine sausage, potatoes, onion, 1/2 tsp. salt, and dash pepper. Add 2 cups water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage (and corn if desired); cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining 1/2 cup milk into flour; stir into soup. Cook and stir till thickened and bubbly. Stir in cheese till melted. Garnish with parsley.
Serve with a hearty bread (preferably German).
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RECIPES
Jan 4, 2009 17:07:01 GMT -5
Post by brandywine on Jan 4, 2009 17:07:01 GMT -5
Wow, I need to visit the recipe thread more often!
Karen, I love salmon, and have it pretty much weekly. I will definitely be trying that maple salmon recipe!
XP, as always your recipes make my stomach growl. That sounds delicious!
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Wolfman
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RECIPES
Jan 7, 2009 10:50:59 GMT -5
Post by Wolfman on Jan 7, 2009 10:50:59 GMT -5
Try this out.. it is great...
one can of kidney beans bottle of Catalina Salad dressing 4 oz grated cheese Bag of Fritos onion tomato bell pepper
Drain the kidney beans, rinse them. Put them in a bowl. Put grated cheese in, put Fritos in, put in onions, tomato and bell pepper to suit, (works just fine without adding the veggies) Mix it well, then pour Catalina Dressing in and stir it up. It is GREAT! Fast and easy.
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RECIPES
Jan 7, 2009 12:06:24 GMT -5
Post by sisser on Jan 7, 2009 12:06:24 GMT -5
Wolfie that sounds good except for the kidney beans... pintos would be better. ;D
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RECIPES
Jan 7, 2009 12:20:08 GMT -5
Post by gremlin on Jan 7, 2009 12:20:08 GMT -5
Its great with Ranch Style Beans too!!
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Wolfman
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RECIPES
Jan 7, 2009 23:33:28 GMT -5
Post by Wolfman on Jan 7, 2009 23:33:28 GMT -5
I was thinking ranch style beans would be good!
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Post by gremlin on Jan 8, 2009 0:02:40 GMT -5
I was thinking ranch style beans would be good! LOL But its the after effects that will do you in! ;D ;D
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RECIPES
Jan 22, 2009 22:48:32 GMT -5
Post by sisser on Jan 22, 2009 22:48:32 GMT -5
Apple Oatmeal Crisp
SERVES 6 SERVES 30
Medium size tart apples, cored, peeled and sliced 4-5 20-25
Rolled oats 3/4 cup 3 1/4cups
Packed brown sugar 3/4 cup 3 1/4 cups
Flour ½ cup 2 ½ cups
Cinnamon 1 tsp 5 tsp
Margarine ½ cup 2 ½ cups
Spread apple into greased pan, set aside. Mix oats, sugar, flour and cinnamon. Cut in margarine with a fork or pastry blender. Sprinkle evenly over apples. Bake in preheated oven 350F for 35 to 45 minutes or until apples are tender, and topping is crisp and brown. Serve slightly warm. If desired, top with ice cream.
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RECIPES
Jan 22, 2009 23:23:48 GMT -5
Post by brandywine on Jan 22, 2009 23:23:48 GMT -5
That sounds wonderful, Sis!!
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RECIPES
Jan 23, 2009 13:32:59 GMT -5
Post by sisser on Jan 23, 2009 13:32:59 GMT -5
Looks like I'll get to make it tonight, wish me luck.
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RECIPES
Jan 23, 2009 18:50:24 GMT -5
Post by brandywine on Jan 23, 2009 18:50:24 GMT -5
Absolutely. Sounds fail-proof to me!
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veggie090
Sir Puddin Tater!!!
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RECIPES
Jan 30, 2009 17:12:11 GMT -5
Post by veggie090 on Jan 30, 2009 17:12:11 GMT -5
I always use a glass baking dish for that recipe.
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veggie090
Sir Puddin Tater!!!
Elite Wolf
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RECIPES
Jan 30, 2009 17:27:57 GMT -5
Post by veggie090 on Jan 30, 2009 17:27:57 GMT -5
Peanut Patties
2 1/2 cups sugar 2/3 cup karo syrup 1 can evaporated milk 3 cup RAW peanuts 1 tsp vanilla 1 tsp butter or margarine 3 to 5 drops Red food coloring
Mix sugar, syrup, peanuts and milk in heavy saucepan on medium low heat. Stir with wooden spoon. Cook to soft-ball stage on a candy thermometer. Remove from heat and add butter, vanilla and coloring. Beat until color changes. Drop by large spoonfuls on to buttered foil or wax paper.
Tip: Cook slightly below medium heat or the peanuts on the bottom can burn before reaching the right temperature.
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RECIPES
Jan 30, 2009 21:40:34 GMT -5
Post by reinagirl on Jan 30, 2009 21:40:34 GMT -5
Yummm, now that looks good.
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RECIPES
Mar 2, 2009 19:18:51 GMT -5
Post by Expatriate on Mar 2, 2009 19:18:51 GMT -5
Chicken Andante
We came up with this recipe on our sailboat, Andante, back in 1988. Please keep in mind that these measurements are approximate, as we just eyeballed the marinade. Adjust to your own taste.
4 boneless, skinless chicken breasts
Marinade: 3/4 cup Harvey's Bristol Creme 1 Tbsp sugar 1/2 tsp ginger 1/4 tsp cinnamon 1 tsp lemon juice
1 Tbsp olive oil
Mix the marinade, add chicken, and marinade at least 15 minutes.
Heat olive oil in bottom of a pressure cooker, then brown chicken breasts. Add the marinade, then pressure cook for 10 minutes after the chuffling begins. ("Chuffling" is our word for when the knob on top of the lid starts clattering.) Remove from heat and allow pressure to go down on its own.
Serve with Rice Florentine and a salad.
If you have leftovers, shred the chicken back into the sauce and refrigerate. Serve next day as cold chicken in aspic.
Yes, this probably works just as well in a regular pan, but we had/have a pressure cooker, so that's what we use to this day. Someone else owns and sails Andante now, but each time we make this, we remember the good times on her. In fact, we named our "land yacht" (RV) L'Andante. ;D
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Post by brandywine on Mar 3, 2009 7:40:51 GMT -5
Sounds really good and really good for you as well! I, however, will be using a regular pan ....pressure cookers scare the crap outa me ... ;D
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veggie090
Sir Puddin Tater!!!
Elite Wolf
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RECIPES
Mar 8, 2009 13:08:10 GMT -5
Post by veggie090 on Mar 8, 2009 13:08:10 GMT -5
Delaware Punch Jello
Mix one package of grape Jello with one package of raspberry Jello. Mix in two cups of boiling water and stir thoroughly. Add two cups of cold water and chill till it sets.
If you want to make half as much mix the powders and halve the mixture saving half in a zip lock to be used some other time. Then mix in only one cup of boiling water and one cup of cold water added.
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Post by rowdeeace on Mar 9, 2009 8:42:46 GMT -5
I haven't had Delaware Punch since I was a kid.. We would get the syrup and make snow cones..
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veggie090
Sir Puddin Tater!!!
Elite Wolf
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Joined - March 2007
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RECIPES
Mar 11, 2009 17:52:55 GMT -5
Post by veggie090 on Mar 11, 2009 17:52:55 GMT -5
I made the Delaware punch jello again, this time a little different and it's remarkably better.
Use one package of raspberry jello. Add one cup of boiling water and one cup of real grape juice. FANTASTIC!
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RECIPES
Mar 11, 2009 18:29:29 GMT -5
Post by brandywine on Mar 11, 2009 18:29:29 GMT -5
Dang it, I went to the store today and meant to get jello. Oh well, forgot dog food too, so I'll have to go again tomorrow. Now if I just remember to add grape juice to that list ...
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RECIPES
Mar 11, 2009 19:52:48 GMT -5
Post by gremlin on Mar 11, 2009 19:52:48 GMT -5
BACON BITS
I like REAL bacon bits but dont like paying almost 4 bucks for 4.3 ounces of bacon bits.
I buy the Wrights bacon ends and pieces by the 3 or 4 lb box, for less than 5 bucks.
I grind up the bacon, using a "sausage plate" in my meat grinder, then slow cook it, stirring often, until its brown. ( This will take a while) When its done to perfection, I let it cool then drain it in a colander, saving the dripping (bacon grease) for seasoning. Once it quits dripping, I take a cookie sheet with sides, and line it with 5 layers of paper towels. and spread the bits on the paper towels and place in the 'fridge, till morning. By morning, I take the cold bits and place them in a large ziplock freezer bag and place in the freezer. When we want a little bacon flavor on a salad or in eggs, we get a little out and leave the remainder in the freezer.
A little work, but better and cheaper than buying those little packages.
edited to add: I usually do atleast 2 boxes at a time. Right now, I am doing 3 boxes. Its cold outside and the heat and bacon smell is welcome right now.
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veggie090
Sir Puddin Tater!!!
Elite Wolf
[Mo0:25]
Posts - 7,161
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Joined - March 2007
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RECIPES
Mar 14, 2009 11:35:24 GMT -5
Post by veggie090 on Mar 14, 2009 11:35:24 GMT -5
Queso Flameado
1 cup chopped onions 1 cup chopped bell peppers, various colors 1 cup chopped mushrooms, any type 2 cups shredded Monterey Jack cheese
Sauté chopped onions, bell peppers, and mushrooms in 1 tablespoon of olive oil until soft and slightly brown. Combine sautéed vegetables and cheese in a medium-sized microwavable bowl. Heat bowl in microwave until cheese is smoothly melted. Time will vary with microwave.
Serve queso flameado with warm flour or corn tortillas and salsa of your choice.
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RECIPES
Mar 14, 2009 11:54:47 GMT -5
Post by reinagirl on Mar 14, 2009 11:54:47 GMT -5
I'm telling Ruby Tequila's that you stole their recipe.
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RECIPES
Mar 16, 2009 11:29:24 GMT -5
Post by brandywine on Mar 16, 2009 11:29:24 GMT -5
Got this one today from a good friend. Sounds wonderful! I'd have to add some onions, though, and probably more green chiles ... ;D
Mexican Delight Recipe
1lb Ground Meat 1/2 cup uncooked rice 2 cups Velveeta Cheese cut in cubes 1 can Cream of Mushroom Soup 1 can Chopped Green Chiles
Preheat oven to 350. Brown ground meat, drain meat. Cook rice as directed on package. Mix all ingredients together in a square pan 8X8 or so. Feel free to double or triple it for more people! Everyone loves it! Bake uncovered for 30 minutes. Take out, stir up and enjoy! It is a rule in my house that you HAVE to eat it with tortilla chips! You eat it like a dip. Also good with salsa! It is one of our favorites!
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RECIPES
Mar 16, 2009 12:55:27 GMT -5
Post by gremlin on Mar 16, 2009 12:55:27 GMT -5
Got this one today from a good friend. Sounds wonderful! I'd have to add some onions, though, and probably more green chiles ... ;D Mexican Delight Recipe 1lb Ground Meat 1/2 cup uncooked rice 2 cups Velveeta Cheese cut in cubes 1 can Cream of Mushroom Soup 1 can Chopped Green Chiles Preheat oven to 350. Brown ground meat, drain meat. Cook rice as directed on package. Mix all ingredients together in a square pan 8X8 or so. Feel free to double or triple it for more people! Everyone loves it! Bake uncovered for 30 minutes. Take out, stir up and enjoy! It is a rule in my house that you HAVE to eat it with tortilla chips! You eat it like a dip. Also good with salsa! It is one of our favorites! Yep, I agree, not near enough chilies
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RECIPES
Mar 16, 2009 17:49:18 GMT -5
Post by brandywine on Mar 16, 2009 17:49:18 GMT -5
And fresh if you can get them ...
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RECIPES
Mar 16, 2009 19:17:06 GMT -5
Post by gremlin on Mar 16, 2009 19:17:06 GMT -5
And fresh if you can get them ... Well the ones I get are freshly roasted,peeled, chopped, and frozen in a big bag. The best part is, they are from Albuquerque Tortilla Company.
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RECIPES
Mar 16, 2009 20:45:56 GMT -5
Post by italianlady on Mar 16, 2009 20:45:56 GMT -5
you all should try 'FRESH' Roasted Chilies from Pueblo Colorado... they are bigger, meater and roast better then the N.M. Hatch chilies great for CHILIES RELLENOS yummmmmmmmmm now that's 'Good 'Eats
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