Author |
Message |
Maris
| Wednesday, January 14, 2004 - 2:42 pm
yes I do. My favorite cheeseball recipe: One cup white cheddar shredded One package (8oz) cream cheese 1/2 cup dried cranberries 1 tsp worcestershire sauce. one cup ground fresh parsley half cup chopped pecans or walnuts Soak dried cranberries in 2tbs grand marnier for fifteen minutes. using mixer mix the white cheddar and room temperature cream cheese. When it is well mixed stir in the cranberries and the worcestershire sauce. mix the parsley and nuts togther. place on saran wrap. form the cheese mix into a log and roll it in the parsley/nut mixture. place in refrigerator. This takes ten minutes to make and is delicious.
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Maris
| Wednesday, January 14, 2004 - 2:44 pm
another one which is yummy: 1-8oz. Cream Cheese Package, Room Temperature 1 Cup (250 ml) Shredded Sharp or Old Cheddar Cheese ½tsp. (2.5 ml) Lemon Juice 1 tsp. (5 ml) Worcestershire Sauce 1 tbsp. Emeril essence ½ cup (125 ml) Chopped Pecans or Walnuts (reserve a few halves for garnish) or ½ cup (125 ml) Parsley. Add 1 tbsp.(15 ml) Spice Mix to the lemon juice and Worcestershire sauce. Let sit for 5 to 10 min. to re-hydrate the spices. In the meantime, mix cream cheese and cheddar cheese together. Then mix in the spices, lemon juice and Worcestershire sauce. Mix well to evenly distribute the spices. Shape into a ball. Roll the ball in the chopped nuts or parsley or a mixture of both. Wrap in plastic and refrigerate a minimum of 2-3 hours. Also freezes well. Serve at room temperature with your favorite crackers.
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Azriel
| Monday, January 26, 2004 - 1:56 am
Today I made my Taco Soup recipe that's a few posts above here. Instead of the 15 oz can of diced tomatoes and the 8 oz can of tomato sauce, I put two 10 oz cans of Rotel tomatoes. Mmmmmmmmmmmm Spicy and delicious. I love this soup! It's so easy and good. You all should try it!
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Lobster
Member
04-13-2001
| Thursday, March 04, 2004 - 8:51 pm
I could have sworn that there was a recipe in here for Beer Butt Chicken. I was getting dizzy scrolling thru the archives looking for it, so I may have missed it. I have a whole chicken in my freezer and I've been wanting to try this. If anyone can post the recipe again or knows where I can find it, I would greatly appreciate it.
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Kstme
Member
08-14-2000
| Thursday, March 04, 2004 - 11:15 pm
Lobster, you're not nuts. I remember the recipe, too. I don't know where it is, though! I know it had something to do with a can of beer up the...INSIDE...of the chicken...
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Jmm
Member
08-16-2002
| Friday, March 05, 2004 - 12:20 am
Lobster, Is this it? http://www.foodreference.com/html/beerbuttchickenr.html
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Lobster
Member
04-13-2001
| Friday, March 05, 2004 - 5:15 pm
Jmm, that one will do!! Thank you! And thank you Kstme for remembering it too!
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Landi
Member
07-29-2002
| Friday, March 05, 2004 - 6:03 pm
lobster don't post in this thread! i was laughing my head off for the stupid thing i did! i saw the word "RECIPES" and then "LOBSTER" and went - OMG! i gotta have a new recipe for lobster! i got all excited and then i realized it was a poster! hehehehhe thanks for the good laugh today!
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Lobster
Member
04-13-2001
| Friday, March 05, 2004 - 6:06 pm
ROFL Landi!
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Eliz87
Member
07-30-2001
| Monday, March 29, 2004 - 10:10 pm
I made these tonight. I swear they're so good they make my toes curl. It's a fun-size Snickers bar buried inside of a peanut butter cookie. Needless to say, they're NOT Atkins friendly (or ANY diet friendly for that matter!). SNICKERS BAR COOKIES 1/2 c. butter or oleo 1/2 c. sugar 1/2 c. brown sugar 1/2 c. peanut butter 1 t. vanilla 1 egg 1-1/2 c. all-purpose flour 1/2 t. baking powder 1/2 t. baking soda 1/4 t. salt 10 Snickers fun-size candy bars Preheat oven to 375 degrees. In large bowl, combine sugar, brown sugar, butter, peanut butter, vanilla and egg. Add flower, baking powder, baking soda and salt to sugar mixture; mix well. Chill dough for about an hour. Shape about 1/3 cup dough smoothly around each candy bar making sure bar is completely covered. Place 3-4 inches apart on ungreased cookie sheet. Bake for 13-16 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets. Cool completely. NOTE: Can be made as cookie pops: Securely insert a wooden stick into small end of each candy bar forming a lollipop before wrapping the dough around the candy bar and baking it. ANOTHER NOTE: These cookies are soooo good. I've definitely found a new peanut butter cookie recipe too with this dough.
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Abby7
Member
07-17-2002
| Monday, March 29, 2004 - 10:17 pm
here's a recipe my dh cooked for me when i first met him. delicious (even though it may sound horrible). chicken apricot nectar juice from the can (i use kern's). make it in to a thick sauce and let it marinate in the chicken. add whatever you like (in my case): mushrooms, black olives, sauteed onions (not raw!). i serve it with green string beans (with yogurt on top is nice), and red/white potatoes.
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Carrie92
Member
09-15-2003
| Saturday, April 10, 2004 - 3:07 pm
Does anyone have this recipe? My MIL used to make it, but she died 1 1/2 yrs ago and I never got the recipe from her, and no one has found it in her kitchen! It is a pumpkin dessert. It's usually made in a 13x9 pan. The pumpkin part is like a pudding texture, very creamy. It is spread in the pan. The topping is like an oat or streusel-type topping. It is chilled in the fridge, and then you put whipped cream on it when you serve it. I've looked in all my recipe books and hers, and I've looked online, I haven't found anything that sounds the same as this.
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Eliz87
Member
07-30-2001
| Saturday, April 10, 2004 - 10:46 pm
Try this... http://thanksgiving.allrecipes.com/az/PumpkinPieSquares.asp
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Yankee_in_ca
Member
08-01-2000
| Monday, April 12, 2004 - 1:11 pm
Anyone have a good recipe for Cuban Picadillo? I have a hankering for it for dinner, and I've only had it in Miami, never made it myself... I've searched the recipe sites and found that there are a TON of variations... so I thought I'd see if anyone here has a favorite (tested) recipe! Thanks... Yankee
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Yankee_in_ca
Member
08-01-2000
| Monday, April 12, 2004 - 7:02 pm
OK, so I'm making picadillo right now -- a recipe I got off of allrecipes.com. Not sure if this is a good one -- it seems different than what I've had -- so anyone out there who might have a recipe (of the Cuban variety, especially), please share it!!!
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Texannie
Member
07-16-2001
| Monday, April 12, 2004 - 7:29 pm
I don't have a great recipe for it cause I always take out the raisins, but I do love it! LOL
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Yankee_in_ca
Member
08-01-2000
| Monday, April 12, 2004 - 7:30 pm
Texannie -- I don't like the raisins either! I'm leaving those out this time and always pick them out in the restaurants... I love "fresh" raisins but hate them cooked in anything...
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Texannie
Member
07-16-2001
| Monday, April 12, 2004 - 8:00 pm
Too Funny!!!
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Yankee_in_ca
Member
08-01-2000
| Monday, April 12, 2004 - 8:55 pm
Not that anyone cares -- LOL -- but the picadillo I made tonight was very good, but also very different from what I've had in the Miami Cuban restaurants. Made enough that I think I'm going to use it for taco fillers tomorrow!
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Texannie
Member
07-16-2001
| Tuesday, April 13, 2004 - 6:01 am
How did you make it?
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Sweetbabygirl
Member
08-31-2002
| Monday, April 19, 2004 - 2:53 pm
Anyone have any suggestions for Beef Stew? I have the following ingredients: Potatoes Peas Onions/Peppers Green Beans Beef Cubes Mushroom Gravy I figured that I would throw everything into a pot along with thickened beef broth....is there anything else I should be including?
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Lumbele
Member
07-12-2002
| Monday, April 19, 2004 - 3:25 pm
If you fry your beef cubes and onions first you'll get a hardier flavour, SBG. Any root vegetable pretty much goes well with a stew, too. Got any carrots, rutabakers, parsnips etc?
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Texannie
Member
07-16-2001
| Monday, April 19, 2004 - 3:53 pm
SBG, this would be PERFECT for your CROCKPOT!!!!!!! I would lightly brown your stew meat in a little olive oil (I don't use flour). Then saute the onions and peppers. Toss in everything else along with enough water to make a stock and simmer it till all is tender (maybe an hour). }
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Sweetbabygirl
Member
08-31-2002
| Monday, April 19, 2004 - 4:45 pm
Lumby, not into carrots, so that's out....this is my first one, and I am visualizing what was in it when we used to eat it as children. <Runs after Texaco for mentioning that WORD, lol!>....Hmmmm, I never thought of sauteeing the meat, I was going to put it in the George Foreman Roaster. Well, I will follow the lead of you guys and sautee the beef, onions/peppers and go from there. Thanks!!
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Texannie
Member
07-16-2001
| Monday, April 19, 2004 - 4:49 pm
Texaco????????!!!!!!! well, I never! harumpf!
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