Recipe Book Thread
- Thread starter k¡tty
- Start date
peachykeen
bootie shaker
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http://www.literotica.com/forum/showthread.php?s=&threadid=126625&highlight=gumbo
Some good soup recipes on this one I recall, mainly from tortoise
Some good soup recipes on this one I recall, mainly from tortoise
Blindinthedark
Meh
- Joined
- Feb 1, 2002
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KillerMuffin
Seraphically Disinclined
- Joined
- Jul 29, 2000
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- 25,603
Luckily most of my fave recipes are online, too.
Here's a link to one of the best desserts I've ever made:
http://www.bhg.com/bhg/recipe/recipedetail.jhtml?recipeId=35293
It's got the recipes there in a much better format for printing out than you'd get here.
Here's a link to one of the best desserts I've ever made:
http://www.bhg.com/bhg/recipe/recipedetail.jhtml?recipeId=35293
It's got the recipes there in a much better format for printing out than you'd get here.
Nora
Dirty Pomegranate
- Joined
- May 7, 2002
- Posts
- 26,111
check here: Lit Recipe Thread
Are you looking for any specific kinds of recipes, Kitty? Otherwise, pick a category from the pic *grins*
Are you looking for any specific kinds of recipes, Kitty? Otherwise, pick a category from the pic *grins*
k¡tty
boop-oop-a-doop
- Joined
- Jan 27, 2003
- Posts
- 9,990
Thanks for the links ya'll, I appreciate them.
CrockPot recipes - I'll be getting one soon I hope, so I can use these. lol
Chicken
Desserts
I bought several heads of broccoli the other day because I'm craving broccoli casserole, then realized I no longer had the recipe for it.
CrockPot recipes - I'll be getting one soon I hope, so I can use these. lol
Chicken
Desserts
I bought several heads of broccoli the other day because I'm craving broccoli casserole, then realized I no longer had the recipe for it.
lilminx
...
- Joined
- Sep 13, 2001
- Posts
- 19,004
Honey Sesame Teriyaki Chicken
2 lbs chicken breast, cut up or sliced into strips
1/3 cup soy sauce
1/3 cup honey
1 TBSP sherry (can omit if you have none)
1 clove garlic, mashed
1 tsp ginger
2 TBSP sesame seeds
Mix together all ingredients except chicken and sesame seeds. Marinate chicken in sauce and store in refrigerator for 2 hours.
Stir fry chicken with marinade and add seeds.
This recipe is delicious even if you don't have time to marinate it. I make it with my students every year for Chinese New Year and teach them how to use chopsticks.
2 lbs chicken breast, cut up or sliced into strips
1/3 cup soy sauce
1/3 cup honey
1 TBSP sherry (can omit if you have none)
1 clove garlic, mashed
1 tsp ginger
2 TBSP sesame seeds
Mix together all ingredients except chicken and sesame seeds. Marinate chicken in sauce and store in refrigerator for 2 hours.
Stir fry chicken with marinade and add seeds.
This recipe is delicious even if you don't have time to marinate it. I make it with my students every year for Chinese New Year and teach them how to use chopsticks.
Nora
Dirty Pomegranate
- Joined
- May 7, 2002
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(some of these I've likely posted before)
GREEK CHICKEN AND POTATOES (crock pot info on the bottom)
2-3 lbs chicken pieces (pick o'the chick type)
4 russet potatoes, peeled and quartered lengthwise
4-8 large garlic cloves, halved
3/4 cup canned low-salt chicken broth
1/4 cup olive oil
2/3 cup fresh lemon juice
2 teaspoons dried oregano, crumbled
1 teaspoon dried thyme, crumbled
Preheat oven to 375°F. Arrange chicken, potatoes and garlic in large roasting pan. Season with salt and pepper. Pour broth over. Whisk olive oil, lemon juice and oregano to combine. Pour evenly over chicken and potatoes.
Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 30 minutes (can take longer).
Serves 4.
Crock pot variation:
Double the herbs and half the oil. Add ¼ cup lemon juice at the beginning, then one half cup about 15 minutes before serving. Cook on low 8 hours.
Apple and Brown Sugar Corned Beef
· 1 corned beef brisket
· 1 quart apple juice
· 1 cup brown sugar
· 1 tbsp prepared mustard
· 8 small red potatoes
· 2 medium carrots, pared and cut into chunks
· 1 onion, peeled and cut into eighths
· 1/2 head cabbage, cut into chunks
Place all ingredients in a large Crock Pot (cut meat in half if necessary): stir to mix. Cook on high for 4 to 5 hours or on low for 8 to 10 hours. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain. Serve with vegetables and some of the liquid.
Makes 6 servings
Cider-Simmered Eye of Round
· 2 tsp vegetable oil
· 1 beef eye of round roast (31/2 to 4 lbs) trimmed of fat
· 2 medium-size onions, cut into eighths
· 1 stalk celery, thinly sliced
· 2 cloves garlic, minced or pressed
· 1 tsp allspice
· 1/2 tsp ginger, ground
· 1/4 tsp pepper
· 1 cup apple cider or juice
· 2 tbsp light molasses
· 2 tbsp cornstarch blended with 2 tablespoons cold water
· salt
· chopped parsley
Heat oil in a wide nonstick frying pan over medium-high heat; add beef and brown well on all sides. Meanwhile, in a 4 quart or larger electric slow cooker, combine onions, celery and garlic; sprinkle with allspice, ginger, and pepper. In a small bowl, mix cider and molasses. Place beef on top of onion mixture; pour in cider mixture. Cover and cook at low setting until beef is very tender when pierced (91/2 - 10 hrs).
Lift roast to a warm platter and keep warm. Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture. Increase heat to high; cover and cook, stirring 2 or 3 more times, until sauce is thickened (about 15 more minutes). Season to taste with salt.
To serve, remove and discard string from beef, then slice beef across the grain. Spoon some of the sauce over meat; sprinkle with parsley. Serve remaining sauce in a bowl or pitcher to add to taste.
Makes 10-12 servings.
Source: Sunset Crockery Cookbook
Garlic Beef (from our own Bindii!!)
2.2 pounds of chuck steak (use a cheap steak for this recipe as it needs to cook for a long time)
1 Tablespoon of oloive oil
4 Cloves of garlic (crushed)
1 Onion
1/2 cup of water - 125ml
2 Beef stock cubes
2 Tablespoons worcestshire sauce
1/2 cup of cream
Parsley - fresh ir dried
Cut beef into smallish cubes. Heat oil in pan cook beef, garlic and onion in batches until browned or softened.
Put beef, garlic, onion and any juices from pan, into slow cooker with all other ingredients except cream. Cook all day (longer if you can...ie all night and day as the longer its cooked the more tender the meat is).
Add cream just before serving. I usually serve this over cooked pasta.
Its one of those dishes that everyone seems to rave over when they come for a meal as the meat just melts in your mouth.
Italian Chicken and Potatoes
· 2 boneless, skinless chicken breasts
· 1/2 cup Italian salad dressing
· 1 teaspoon Italian seasoning (or mix basil, oregano, crushed red pepper, and garlic powder to equal same)
· 1/2 cup grated Parmesan or Romano cheese
· 4 potatoes, peeled and cut into wedges
Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian dressing, spices, and the grated cheese. Put the potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices, and cheese.
Cook on low for about 6-8 hours, or until the chicken and potatoes are tender.
French Onion Beef
Pillsbury One-Dish Meals Cookbook
· 1 1/4 lb boneless beef round steak (1/2 to 3/4-inch thick)
· 1 (8oz) pkg sliced fresh mushrooms (3 cups)
· 1 large onion, sliced, separated into rings
· 1 (10 3/4 oz) can condensed French onion soup
· 1 (6oz) pkg 10 minute herb stuffing mix
· 1/4 cup margarine or butter, melted
· 4 ounces (1 cup) shredded mozzarella cheese
Cut beef into 6 serving sized pieces. Layer half each of beef, mushrooms and onion in 3 1/2 to 4-quart slow cooker; repeat layers. Pour soup over ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours or until beef is tender and no longer pink. Before serving, in medium bowl, combine stuffing mix, contents of seasoning packet, melted margarine and 1/2 cup of liquid from slow cooker; toss to mix. Place stuffing on top of contents in slow cooker. Increase heat to high setting. Cover; cook an additional 10 minutes or until stuffing is fluffy. Sprinkle with cheese. Cover; cook until cheese is melted.
Serves 6.
Chicken and Stuffing (from my friend Coleen)
1 can cream of celery soup
1 can cream of chicken soup
1 pkg stuffing mix
1/2 stick butter or margarine
1 med onion -- chopped
1 can chicken broth
8 chicken breasts
Sauté the onions in the butter. Add the stuffing mix and half a can of chicken broth. Mix the soups together with the other half-can of broth. Salt and pepper the chicken breasts. Layer half the stuffing in the bottom of the crock pot, followed by half of the soup-mixture, then the chicken breasts, then the other half of the stuffing, then the rest of the soup-mixture.
Cook for one hour on high and then turn to low for 4-5 hours, or cook on low for 6 to 8 hours.
GREEK CHICKEN AND POTATOES (crock pot info on the bottom)
2-3 lbs chicken pieces (pick o'the chick type)
4 russet potatoes, peeled and quartered lengthwise
4-8 large garlic cloves, halved
3/4 cup canned low-salt chicken broth
1/4 cup olive oil
2/3 cup fresh lemon juice
2 teaspoons dried oregano, crumbled
1 teaspoon dried thyme, crumbled
Preheat oven to 375°F. Arrange chicken, potatoes and garlic in large roasting pan. Season with salt and pepper. Pour broth over. Whisk olive oil, lemon juice and oregano to combine. Pour evenly over chicken and potatoes.
Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 30 minutes (can take longer).
Serves 4.
Crock pot variation:
Double the herbs and half the oil. Add ¼ cup lemon juice at the beginning, then one half cup about 15 minutes before serving. Cook on low 8 hours.
Apple and Brown Sugar Corned Beef
· 1 corned beef brisket
· 1 quart apple juice
· 1 cup brown sugar
· 1 tbsp prepared mustard
· 8 small red potatoes
· 2 medium carrots, pared and cut into chunks
· 1 onion, peeled and cut into eighths
· 1/2 head cabbage, cut into chunks
Place all ingredients in a large Crock Pot (cut meat in half if necessary): stir to mix. Cook on high for 4 to 5 hours or on low for 8 to 10 hours. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain. Serve with vegetables and some of the liquid.
Makes 6 servings
Cider-Simmered Eye of Round
· 2 tsp vegetable oil
· 1 beef eye of round roast (31/2 to 4 lbs) trimmed of fat
· 2 medium-size onions, cut into eighths
· 1 stalk celery, thinly sliced
· 2 cloves garlic, minced or pressed
· 1 tsp allspice
· 1/2 tsp ginger, ground
· 1/4 tsp pepper
· 1 cup apple cider or juice
· 2 tbsp light molasses
· 2 tbsp cornstarch blended with 2 tablespoons cold water
· salt
· chopped parsley
Heat oil in a wide nonstick frying pan over medium-high heat; add beef and brown well on all sides. Meanwhile, in a 4 quart or larger electric slow cooker, combine onions, celery and garlic; sprinkle with allspice, ginger, and pepper. In a small bowl, mix cider and molasses. Place beef on top of onion mixture; pour in cider mixture. Cover and cook at low setting until beef is very tender when pierced (91/2 - 10 hrs).
Lift roast to a warm platter and keep warm. Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture. Increase heat to high; cover and cook, stirring 2 or 3 more times, until sauce is thickened (about 15 more minutes). Season to taste with salt.
To serve, remove and discard string from beef, then slice beef across the grain. Spoon some of the sauce over meat; sprinkle with parsley. Serve remaining sauce in a bowl or pitcher to add to taste.
Makes 10-12 servings.
Source: Sunset Crockery Cookbook
Garlic Beef (from our own Bindii!!)
2.2 pounds of chuck steak (use a cheap steak for this recipe as it needs to cook for a long time)
1 Tablespoon of oloive oil
4 Cloves of garlic (crushed)
1 Onion
1/2 cup of water - 125ml
2 Beef stock cubes
2 Tablespoons worcestshire sauce
1/2 cup of cream
Parsley - fresh ir dried
Cut beef into smallish cubes. Heat oil in pan cook beef, garlic and onion in batches until browned or softened.
Put beef, garlic, onion and any juices from pan, into slow cooker with all other ingredients except cream. Cook all day (longer if you can...ie all night and day as the longer its cooked the more tender the meat is).
Add cream just before serving. I usually serve this over cooked pasta.
Its one of those dishes that everyone seems to rave over when they come for a meal as the meat just melts in your mouth.
Italian Chicken and Potatoes
· 2 boneless, skinless chicken breasts
· 1/2 cup Italian salad dressing
· 1 teaspoon Italian seasoning (or mix basil, oregano, crushed red pepper, and garlic powder to equal same)
· 1/2 cup grated Parmesan or Romano cheese
· 4 potatoes, peeled and cut into wedges
Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian dressing, spices, and the grated cheese. Put the potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices, and cheese.
Cook on low for about 6-8 hours, or until the chicken and potatoes are tender.
French Onion Beef
Pillsbury One-Dish Meals Cookbook
· 1 1/4 lb boneless beef round steak (1/2 to 3/4-inch thick)
· 1 (8oz) pkg sliced fresh mushrooms (3 cups)
· 1 large onion, sliced, separated into rings
· 1 (10 3/4 oz) can condensed French onion soup
· 1 (6oz) pkg 10 minute herb stuffing mix
· 1/4 cup margarine or butter, melted
· 4 ounces (1 cup) shredded mozzarella cheese
Cut beef into 6 serving sized pieces. Layer half each of beef, mushrooms and onion in 3 1/2 to 4-quart slow cooker; repeat layers. Pour soup over ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours or until beef is tender and no longer pink. Before serving, in medium bowl, combine stuffing mix, contents of seasoning packet, melted margarine and 1/2 cup of liquid from slow cooker; toss to mix. Place stuffing on top of contents in slow cooker. Increase heat to high setting. Cover; cook an additional 10 minutes or until stuffing is fluffy. Sprinkle with cheese. Cover; cook until cheese is melted.
Serves 6.
Chicken and Stuffing (from my friend Coleen)
1 can cream of celery soup
1 can cream of chicken soup
1 pkg stuffing mix
1/2 stick butter or margarine
1 med onion -- chopped
1 can chicken broth
8 chicken breasts
Sauté the onions in the butter. Add the stuffing mix and half a can of chicken broth. Mix the soups together with the other half-can of broth. Salt and pepper the chicken breasts. Layer half the stuffing in the bottom of the crock pot, followed by half of the soup-mixture, then the chicken breasts, then the other half of the stuffing, then the rest of the soup-mixture.
Cook for one hour on high and then turn to low for 4-5 hours, or cook on low for 6 to 8 hours.
Chantal Marchon
Decadent Goddess
- Joined
- Feb 3, 2002
- Posts
- 1,137
I have a super recipe for a Broccoli and mushroom soup. it originally came from L.S.Ayres when they had nice restaurants.
Interested?
If so I will post it later, I have to make dinner.
Interested?
If so I will post it later, I have to make dinner.
WynEternal
Beyond Insanity
- Joined
- Jan 14, 2003
- Posts
- 4,582
Wow sex and food. What could be better?
HeavyStick
Anti-M 0derator
- Joined
- Jan 2, 2002
- Posts
- 47,301
I use my BBQ about twice a week.
Everything from salmon and swordfish to steak and shish kabobs.
http://www.barbecuebible.com/
It's a good link to use before you rub some meat and get it all ready to eat.
Everything from salmon and swordfish to steak and shish kabobs.
http://www.barbecuebible.com/
It's a good link to use before you rub some meat and get it all ready to eat.
Lost Cause
It's a wrap!
- Joined
- Oct 7, 2001
- Posts
- 30,949
Auntie Ann's Pretzels
1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2-4 Tbs. butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope
(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
and place on greased baking sheet. Allow pretzel to rise again. Bake in a
450 degree oven for about 10 minutes or until golden. Brush with melted
butter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter
in a shallow bowl( big enough to fit the entire pretzel) and in another
bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
butter, coating both sides generously. then dip again into the cinnamon
mixture.
BB King's BBQ Ribs
2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Coleslaw and grilled corn on the cob as
accompaniments
Rub ribs well with some of the Dry Spice Rub and refrigerate,
covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar,
Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
Dry Spice Rub and cook over very low heat for 3 hours.
Preheat a grill or smoker over low heat until hot. Add ribs and
cook, covered, for 3 to 5 hours. Brush with sauce during last
minutes of cooking. Serve with remaining sauce, coleslaw, and
corn.
(Dry Spice Rub)
1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt
In a jar combine all ingredients well and store in a dry place,
covered, until ready to use.
Ben & Jerry's Cherry Garcia
1/4 cup shaved semi-sweet chocolate bars
1/4 cup fresh Bing cherries, halved and pitted (you may
use canned cherries, but be sure to drain the syrup)
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
1. Place the shaved chocolate flakes and the cherries in
separate bowls. Cover and refrigerate.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1
to 2 minutes. Whisk in the sugar, a little at a time, then
continue whisking until completely blended, about 1 minute
more. Pour in the cream and milk and whisk to blend.
3. Transfer the mixture to an ice cream maker and freeze
following the manufacturer’s instructions.
4. After the ice cream stiffens (about 2 minutes before it is
done), add the chocolate and the cherries, then continue
freezing until the ice cream is ready.
Benihana's Fried Rice
1 c Uncooked rice
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5 Eggs
5 T Soy sauce
Salt
Pepper
Cook rice according to package directions. In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.
Bake until golden brown (10 to 15 minutes), shaking pan occasionally for
even color. Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs. Combine rice, vegetables,
sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
Black Angus Garlic Cheese Bread
1 loaf french bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed
Split french bread loaf into halves horizontally. Mix butter, cheeses,
mayonnaise, green onions and garlic in a bowl, blending well. Spread the
cut side of bread with spread. Bake at 350 degrees for 7 minutes, then
place under broiler about 3 minutes longer. Cut into slices and serve
Cajun Cafe's Bourbon Chicken
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every
10 minutes. Remove chicken. Scrape pan juices with all the brown bits into
a frying pan.
Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve.
1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2-4 Tbs. butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope
(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
and place on greased baking sheet. Allow pretzel to rise again. Bake in a
450 degree oven for about 10 minutes or until golden. Brush with melted
butter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter
in a shallow bowl( big enough to fit the entire pretzel) and in another
bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
butter, coating both sides generously. then dip again into the cinnamon
mixture.
BB King's BBQ Ribs
2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Coleslaw and grilled corn on the cob as
accompaniments
Rub ribs well with some of the Dry Spice Rub and refrigerate,
covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar,
Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
Dry Spice Rub and cook over very low heat for 3 hours.
Preheat a grill or smoker over low heat until hot. Add ribs and
cook, covered, for 3 to 5 hours. Brush with sauce during last
minutes of cooking. Serve with remaining sauce, coleslaw, and
corn.
(Dry Spice Rub)
1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt
In a jar combine all ingredients well and store in a dry place,
covered, until ready to use.
Ben & Jerry's Cherry Garcia
1/4 cup shaved semi-sweet chocolate bars
1/4 cup fresh Bing cherries, halved and pitted (you may
use canned cherries, but be sure to drain the syrup)
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
1. Place the shaved chocolate flakes and the cherries in
separate bowls. Cover and refrigerate.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1
to 2 minutes. Whisk in the sugar, a little at a time, then
continue whisking until completely blended, about 1 minute
more. Pour in the cream and milk and whisk to blend.
3. Transfer the mixture to an ice cream maker and freeze
following the manufacturer’s instructions.
4. After the ice cream stiffens (about 2 minutes before it is
done), add the chocolate and the cherries, then continue
freezing until the ice cream is ready.
Benihana's Fried Rice
1 c Uncooked rice
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5 Eggs
5 T Soy sauce
Salt
Pepper
Cook rice according to package directions. In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.
Bake until golden brown (10 to 15 minutes), shaking pan occasionally for
even color. Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs. Combine rice, vegetables,
sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
Black Angus Garlic Cheese Bread
1 loaf french bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed
Split french bread loaf into halves horizontally. Mix butter, cheeses,
mayonnaise, green onions and garlic in a bowl, blending well. Spread the
cut side of bread with spread. Bake at 350 degrees for 7 minutes, then
place under broiler about 3 minutes longer. Cut into slices and serve
Cajun Cafe's Bourbon Chicken
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every
10 minutes. Remove chicken. Scrape pan juices with all the brown bits into
a frying pan.
Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve.
crappie master
King of the Shitz
- Joined
- Mar 21, 2002
- Posts
- 3,240
Here's an easy one
Piggies in a blanket
preheat oven to 375
open a can of crescent rolls (store brand will do but Pillsbury are flakier and brown prettier)butter them lightly
open package of Smoky Links (I like to use the maple ones )
roll sausage up one round sothat the whole sausage is covered by the dough but there is still about an inch of dough not rolled yet slice some cheese in thin slivers (I've used cheddar, monterey jack, colby jack , even spread cheese whiz but my favorite is swiss put thecheese in the dough and finish rolling it up
bake at 375 for abou 11-13 minutes or until it looks golden brown.
Piggies in a blanket
preheat oven to 375
open a can of crescent rolls (store brand will do but Pillsbury are flakier and brown prettier)butter them lightly
open package of Smoky Links (I like to use the maple ones )
roll sausage up one round sothat the whole sausage is covered by the dough but there is still about an inch of dough not rolled yet slice some cheese in thin slivers (I've used cheddar, monterey jack, colby jack , even spread cheese whiz but my favorite is swiss put thecheese in the dough and finish rolling it up
bake at 375 for abou 11-13 minutes or until it looks golden brown.
HeavyStick
Anti-M 0derator
- Joined
- Jan 2, 2002
- Posts
- 47,301
k¡tty said:Now why can't I meet a man in real who likes to cook and does so well?
Thanks fella's.
heh.. I think that's called dessert Mia.
You need patience.
;-)
crappie master
King of the Shitz
- Joined
- Mar 21, 2002
- Posts
- 3,240
Re: Re: Here's an easy one
It's one of the few thing I use my oven for. Although I've tried a couple of those homestyle bakes (They aren't too bad).Nora said:
