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RECIPES
Aug 22, 2010 14:55:18 GMT -5
Post by Dillasandra on Aug 22, 2010 14:55:18 GMT -5
Well, turns out that Dennis, my delightful young aid, loves to cook, and yesterday he and I cooked up a brand new mutated WHITE zucchini......courtesy of BeerBlessings......with me instructing while he did the actual cooking. I feel so professional........I now have my very own sous chef! Turned out pretty well, too...........................................
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RECIPES
Aug 31, 2010 15:41:28 GMT -5
Post by countessofmidnight on Aug 31, 2010 15:41:28 GMT -5
In Honor of the Dastardly Crew of The Pirate Ship "Nightshade" and it's Captain " Mad Dog " Dave Mc Ray --- I am posting this recipe for " Salamagundi" ( Pirate Stew)... This concoction was traditionally made with just about anything that was in the ship's larder ( oil, vinegar, salt fish, boiled eggs ---and turtle... Yes,---Turtle... Turtles were easy to keep alive on ship; they could go for a long time without food. ) ---and what could be caught from the sea and gathered by short trips on land ( like wild goats or pigs ) ... BUT,---with all the abundance of modern grocery stores I have put together what I think is a hellava good recipe : Uh-hum... Get yourself a really good-sized crockpot or stew pot. Brown in a big fry pan either cubes of chuck steak or chicken breast. Put these in the pot along with one large onion ---diced, half of a small can of tomato paste, some bouillion cubes or season salt and black pepper for flavor, a diced sweet red or green pepper and a few cloves of garlic ---smashed. Add 1/2 cup of extra dark rum or rich dark red wine. (This is to tenderize the meat fully and to add a lot of extra flavor !!!) Simmer at low heat for hours, --- add a little water now and then to keep up the liquid content. When the meat is super-tender, add a can of Mandarin oranges---drained, a can of chunk pineapple,---drained, and lots of handfuls of cooked, peeled "popcorn" shrimp. Stir till oranges, pineapple and shrimp are heated. (You can simmer the pot a little longer, if you like. ) Garnish the finished Salamagundi with slices of boiled eggs just before you serve it. Serve Salamagundi with crackers, baking soda biscuits or garlic bread. And,---drink what is left of the extra dark rum, ---if ya are so inclined, Mate ! Hmmmmmmmmmmmm... I JUST MAY bring this to "Medieval Halloween" at the Swine Creek Reservation...
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RECIPES
Oct 30, 2010 9:22:01 GMT -5
Post by bunbun / Hank on Oct 30, 2010 9:22:01 GMT -5
PUMPKIN OAT PANCAKES
SERVES: 6 PREPARATION TIME: 10 MIN. COOKING TIME: 10 MIN.
INGREDIENTS: 1 CUP ALL-PURPOSE FLOUR 1 CUP QUICK COOKING OATS 2 TABLESPOONS WHEAT GERM 2 TEASPOON SUGAR 2 TEASPOONS BAKING POWDER 1/2 TEASPOON SALT PINCH GROUND CINNAMON 1 CUP MILK 1 EGG, LIGHTLY BEATEN 3/4 CUP CANNED PUMPKIN 2 TABLESPOONS VEGETABLE OIL CHOCOLATE CHIPS OR RAISINS [ OPTIONAL ] INSTRUCTIONS:
1. IN BOWL, COMBINE THE FLOUR, OATS, WHEAT GERM, SUGAR. BAKING POWDER, SALT AND CINNAMON.
2. COMBINE IN SEPARATE BOWL: MILK, EGG, PUMPKIN AND OIL STIR INTO DRY INGREDIENTS JUST UNTIL MOISTENED.
3. POUR BATTER BY 1/4 CUP FULLS ONTO A HOT GREASED GRIDDLE; TURN WHEN BUBBLES FORM ON TOP OF PANCAKES.
4, COOK UNTIL SECOND SIDE IS GOLDEN BROWN. DECORATE WITH CHOCOLATE CHIPS AND RAISINS IF DESIRED. YIELDS 10-12 PANCAKES.
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RECIPES
Oct 31, 2010 10:05:08 GMT -5
Post by bunbun / Hank on Oct 31, 2010 10:05:08 GMT -5
HALLOWEEN FLESH JELLO
INGREDIENTS: 3 6-OUNCE BOXES SUGAR-FREE WATERMELON OR PEACH GELATIN 1 1/2- ONCE CAN EVAPORATED SKIN MILK GREEN FOOD COLORING 2 1/2 CUPS BOILED WATER 1 CUP COLD WATER
INSTRUCTION: 1. SPRAY A MOLD WITH NON-FLAVORED COOKING SPRAY TO ENSURE THE GELATIN DOESN'T STICK.
2. PUT FLAVORED GELATIN IN A BOWL AND ADD THE BOILING WATER. STIR UNTIL COMPLETELY DISSOLVED, ABOUT THREE MINUTES.
3.STIR IN COLD WATER, THEN STIR IN THE SKIM MILK FOR ABOUT THREE MINUTES. ADD A FEW DROPS OF GREEN FOOD COLORING UNTIL MIXTURE REACHES THE DESIRED COLOR. 4. POUR GELATIN MIXTURE INTO YOUR MOLD AND REFRIGERATE OVERNIGHT.
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RECIPES
Dec 14, 2010 11:23:14 GMT -5
Post by bunbun / Hank on Dec 14, 2010 11:23:14 GMT -5
LIME SHERBET PUNCH1/2 GALLON LIME SHERBET 2 LITER BOTTLE OF 7-UP 1 CAN PINEAPPLE JUICE POUR ALL INGREDIENTS INTO A PUNCH BOWL. TIP FREEZE PART OF THE 7-UP IN A ICE RING TO KEEP THE PUNCH COLD LONGER.
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RECIPES
Dec 16, 2010 9:53:15 GMT -5
Post by bunbun / Hank on Dec 16, 2010 9:53:15 GMT -5
WASSAIL
1 LARGE ORANGE WHOLE CLOVES 3 QUARTS APPLE CIDER 4 CUPS APRICOT NECTAR 1/2 CUP FRESH LEMON JUICE 6 CINNAMON STICKS
INSET CLOVES INTO THE ORANGE ABOUT 1/2 INCH APART. BAKE THE ORANGE IN A 350 DEGREES OVEN. AFTER ABOUT 30 MINUTES, REMOVE THE ORANGE AND PUNCTURE IT IN SEVERAL PLACES WITH FORK. PLACE THE ORANGE AND THE REMAINING INGREDIENTS IN A LARGE POT AND COVER IT. BRING IT TO A BOIL AND SIMMER OVER LOW HEAT FOR ANOTHER 30 MINUTES. TRANSFER TO S HEAT-PROOF PUNCH BOWL OR CROCK-POT. FLOAT THE ORANGE AND CINNAMON STICKS. ADD RUM TO TASTE. SERVE IN HEAT-PROOF PUNCH CUPS. MAKES 32 SERVINGS
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RECIPES
Dec 17, 2010 10:11:13 GMT -5
Post by bunbun / Hank on Dec 17, 2010 10:11:13 GMT -5
EASY EGG NOG
2 EGGS, BEATEN WELL 3 TEASPOONS SUGAR 1 TEASPOON VANILLA 1/8 TEASPOON GROUND NUTMEG 2 1/3 CUPS MILK
BLEND ALL INGREDIENT TOGETHER AND SERVE CHILLED.
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RECIPES
Dec 21, 2010 10:28:13 GMT -5
Post by bunbun / Hank on Dec 21, 2010 10:28:13 GMT -5
CRANBERRY PUNCH
2 CUPS CRANBERRY JUICE COCKTAIL 1 CAN FROZEN LEMONADE CONCENTRATE,THAWED 1 CAN [6OZ] FROZEN LIMEADE CONCENTRATE THAWED 1/4 CUP SUGAR 4 CUPS COLD CLUB SODA
IN LARGE PITCHER, COMBINE CRANBERRY JUICE COCKTAIL, LEMONADE CONCENTRATE, LIMEADE CONCENTRATE AND SUGAR, STIR IN CLUB SODA. SERVES 12
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RECIPES
Dec 2, 2011 12:57:39 GMT -5
Post by bunbun / Hank on Dec 2, 2011 12:57:39 GMT -5
EASY EGG NOG COOKIES
1 Cup butter or margarine [softened]
1 Cup granulated sugar.
1 egg
1 cup egg nog
3 1/4 Cups all-purpose flour.
1 teaspoon baking power.
1 teaspoon baking soda.
1/2 teaspoon salt.
1/2 teaspoon nutmeg.
ICING:
1 1/2 cups confectioner' sugar.
1/4 teaspoon nutmeg
Directions:
preheat oven to 350
grease cookie sheets. Cream together the butter and sugar until smooth. stir in the egg and egg nog. combine the flour, baking power and soda, nutmeg and salt; into the sugar mixture. Drop by rounded spoonfuls onto the cookie sheet. Bake for 8 to 10 minutes or until golden. cool completely.
to prepare icing Put the confectioners' sugar and nutmeg into a small bowl. Stir in the remaining egg nog one Tablespoon at a time until the desired consistency is reached. Spread onto cooled cookies Decorate with sprinkles or colored sugar if desired.
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Post by bunbun / Hank on Dec 3, 2011 9:25:37 GMT -5
Blazin' Raisin Salad
1 Package [ 4-serving size] Sugar free Jell-o gelatin, Orange Flavor 3/4 Cup Boiling water 2Tbsp.golden Raisins 1/2 Cup cold water ice cubes 2 oganges, sectioned and drained [about 1 cup] 1/4 cop chopped celery
completely dissolve gelatin in boiling water; add raisins. Combine cold water and ice cubes to to make 1 1/4 cups. add to gelatin, stirring until slightly thickened. Remove any unmelted ice. add oranges and celery. Chill or let stand until thickened 5 to 10 minute. spoon into dishes. chill until set, at least 30 minutes. makes 2 2/3 cups or 6 servings.
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Post by bunbun / Hank on Dec 5, 2011 9:56:07 GMT -5
BANANA BLITZ
3/4 Cup boiling water 1 Package [ 4- serving size] 1Cup ice cubes 1/2 cup cold whole milk 1 Medium banana, sliced
Pour boiling water into blender. Add gelatin and blend at low speed until completely dissolved, about 30 seconds. Add ice cubes and stir until ice is partially melted. Blend for 30 seconds Mixture should be cold. Add milk and banana slices; blend until smooth. spoon into dessert dishes. cho;; until set, at least 30 minutes. Makes 3 1/2 cups or 5 servings.
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Post by bunbun / Hank on Dec 8, 2011 9:26:33 GMT -5
BUBBLY BERRY BLISS
1 Package [4-serving size] sugar free jello gelatin, strawberry flavor or any red flavor. 3/4 Cup boiling water 1/2 Cup club soda 1/2 cup ice cubes 3/4 Cup sliced strawberries
Completely dissolve gelatin in boiling water. Combine club soda and ice to make 1 1/4 cups. Add to gelatin stirring until slightly thickened. Remove any unmelted ice Stir in strawberries. Chill until set. makes 2 1/2 cup or 4 serving.
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