Author |
Message |
Kstme
Member
08-14-2000
| Wednesday, June 15, 2005 - 8:01 am
ROFL! Have some more coffee, Julie! 
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Alwayzmovin
Member
11-06-2003
| Thursday, June 16, 2005 - 8:17 am
Since it's garden season, thought I'd throw this recipe into the air and see how it flys. Bar-B-Qued Green Beans Place into a baking dish: 3 cans of green beans (drained) 1 can water chestnuts (drained) 6 slices of cooked bacon (crumbled) Small onion chopped (as much as you like) Mix together 1 cup ketchup and 1 cup brown sugar, pour over the beans, water chestsnuts, bacon,onions and stir. Bake for 90 minutes in a 360 degree oven.
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Jewels
Member
09-23-2000
| Wednesday, June 22, 2005 - 12:32 pm
I was given some Rib steak and Chuck steak and I have no idea what to do with it. If it was roast I could figure it out, but as steaks I'm not sure what to do because the meat seems so tough. Anyone have any ideas? 
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Texannie
Member
07-16-2001
| Wednesday, June 22, 2005 - 1:45 pm
Get some Allegro marinade and marinate them over night, then grill.
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Cinnamongirl
Member
01-10-2001
| Monday, June 27, 2005 - 3:53 pm
Cabbage Roll Casserole 1 lb ground beef 1 onion, chopped 1 tsp salt 1/8 tsp pepper 3 Tbsp raw long grain rice 10 oz can tomato soup 1 soup can of water 3 cups shredded cabbage Preheat oven to 325 Fry ground beef in large frying pan. Add onion, salt, pepper and rice. Mix well. Stir in soup and water and simmer for 5-10 minutes. Meanwhile, put shredded cabbage in a greased casserole dish. Pour beef mixture over top. Cover and bake for 1 1/2 hrs Serve with a big fat dollop of sour cream This recipe is Soooooo Easy...and quick!
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Skootz
Member
07-23-2003
| Monday, June 27, 2005 - 4:32 pm
I love that casserole Cinnamongirl. The one thing I do with mine is make sure that I extra tomato sauce so it doesn't dry out and it really then takes on the real thing - which I will probably never do since I have found this recipe.
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Cinnamongirl
Member
01-10-2001
| Tuesday, June 28, 2005 - 8:21 am
Yeah, I've never made the real thing since finding this recipe..not worth the trouble I had getting those cabbage leaves to come off in one piece! 
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Schoolmarm
Member
02-18-2001
| Tuesday, June 28, 2005 - 9:56 am
The 'I'm trying to eat lunch or supper from the food from breakfast in a youth hostel DEVILED EGGS!' (LOL) At breakfast swipe: 3 hardboiled eggs 1 packet of mayonaise 1 packet of mustard 1 packet of salt Put in a ziplock bag in your purse. Later, use your PLASTIC knife to slice the eggs after you have pealed them. Put the yolks in the drinking glass from the bathroom with the packet of mayo and mustard. Mash with plastic fork. Put the yolks back in the whites and salt lightly. Eat 'em all or throw them out! YUM! BURP! (Great for the Adkins diet, or the 'I don't have any money' diet!)
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Skootz
Member
07-23-2003
| Tuesday, June 28, 2005 - 9:59 am
rotflmbo - hey what ever works for you. lol
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Rslover
Member
11-19-2002
| Tuesday, June 28, 2005 - 11:36 am
CG, I have found that if you freeze the cabbage head for two days and then thaw overnight in a colander the leaves will come apart easily. If you are stretched for time you can boil the whole head for 5 minutes.
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Tishala
Member
08-01-2000
| Tuesday, July 12, 2005 - 9:53 am
I hate to bake. I made a peach cobbler for the first time this weekend and it turned out really well, but not exactly as I remember peach cobbler tasting (although I haven't tasted it for about 10 years or more). Anyhow, as I was looking at recipes on the net before I made this thing, I noticed that some required a crust and some did not. I decided to go with a crust, which almost made it like a peach pie IMO--I even did a lattice thing on the top. Did I mention I hate baking? I do. So rolling out the dough and then making a lattice thing is not my idea of happiness. I was sweating through too much of it. I even had to blind bake the crust before I added the peach mixture. But I remember my mother making cobblers without crust--it was like some dough on the top but not on the bottom. I could swear she made hers with Bisquick or something, but I might be wrong. So I guess my real questions are: 1. Do cobblers normally have crusts like mine did? 2. Does anyone have a really good peach cobbler recipe I can try the next time I make it?
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Yesitsme
Member
08-24-2004
| Tuesday, July 12, 2005 - 10:03 am
Yeah, that's one way to make cobbler....like an inverted peach pie. You can also use the shortcake recipe on the Bisquick box and that is probably what your mom did. Just make it up and pat it out with your hands and place it over your fresh or canned fruit (which you can mix with a bit of flour and sugar and any flavoring you want to use. A bit of almond extract is good with peaches) or canned pie filling. I used to have a recipe where you had a topping that was runny that you poured over it and it baked into a crust. Really simple. If I can find it, I will post it.
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Marej
Member
09-20-2002
| Tuesday, October 18, 2005 - 2:26 pm
Pork Filet Mignon with Onions - Dauphine oven baked potatoes Ingredients for 4 people: 3 lbs filet mignon of pork 4 brown onions 7 fl oz dry white wine 5 Tablespoons olive oil Salt & Pepper Side dish: 4 big potatoes 12 oz single cream 4 oz swiss cheese nutmeg, salt & pepper Main course recipe: All steps of side dish must be done before main course (baking time 1 hr. 15 min); start to prepare main course once the gratin is in the oven. 1 - Peel & mince the onions; cut the filet mignon in 3 to 4 sections. 2 - In a non-stick stewpot, medium flame, heat the oil & brown the onions in for 15 minutes (turn regularly with a wooden spoon). 3 - Brown the meat in the onions for 5 minutes with salt & pepper, then pour the wine, cover with a lid, and let simmer for 30 minutes, turn from time to time. 4 - Serve each of your guest cutting slices from the meat sections. Side dish recipe: A - Grate the swiss cheese. Peel the potatoes and cut them into thin slices (with the slicer side of your grater or electric mixer); display them in an oven dish by layers, add salt and pepper each time one layer is completed; spread as well a pinch of grated nutmeg and some grated cheese every other layer. Once all slices are displayed, pour the single cream in the dish; it needs to cover exactly all potatoes; complete with a little milk if it is not the case (leave the extra cream if you have to much). B - Spread the left over cheese (1/3) on top of the potatoes; bake the whole in (pre-heated) oven at 400 degrees for about 1 hour 15 minutes. The gratin must be golden brown and the cream should be totally absorbed by the potatoes.
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Metoo
Member
02-22-2005
| Wednesday, October 19, 2005 - 9:09 am
(wiping the drool off) I knew I shouldn't come here before lunch! That sounds yummy, Marej.
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Twinkie
Member
09-24-2002
| Wednesday, October 19, 2005 - 12:09 pm
Easy Peach Cobbler Melt 1 stick butter in large Pyrex bowl Pour in 1 large can Freestone peaches Mix together: 1 cup flour (self rising) 1 cup sugar 3/4 cup milk Pour mixture into bowl of peaches and butter and cook at 375 degrees for 60 minutes or until top crust is golden brown. I've been making it for years and my mom before me and its always been a huge hit. Makes its own top crust.
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Texannie
Member
07-16-2001
| Wednesday, October 19, 2005 - 12:16 pm
Oh..i will have to do this. My husband loves peach pies and I am terrible at making crusts!
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Metoo
Member
02-22-2005
| Wednesday, October 19, 2005 - 12:22 pm
Twinkie.. that's how I learned to make Peach Cobbler....actually the only way I make it! Comes out perfect every time!My family loves it too!
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Nynana
Member
05-31-2005
| Wednesday, October 19, 2005 - 1:40 pm
Oh Marej!!! Thank you so much for posting this! I just copied/pasted it to word and printed it up. Going to try to make it this weekend. Twinkie, can one use other fruits? We are not big on peaches here but love the berries, all of them, or northern spy apples. I love this thread!
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Twinkie
Member
09-24-2002
| Wednesday, October 19, 2005 - 2:10 pm
Nynana, I'm sure you could use other fruits but let them marinade in a syrup sauce for a while and add the whole thing since the peaches come in a syrup sauce and you put in the whole can, syrup and all. Should work out okay.
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Texannie
Member
07-16-2001
| Wednesday, October 19, 2005 - 3:10 pm
Could I use apple pie filling?
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Vee
Member
02-23-2004
| Wednesday, October 19, 2005 - 3:15 pm
Be brave, Annie, experiment!! 
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Mamie316
Member
07-08-2003
| Wednesday, October 19, 2005 - 3:17 pm
Twinkie, your recipe is the exact same one I made from Paula Deen's Lady and Sons cookbook. It was delicious!
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Texannie
Member
07-16-2001
| Wednesday, October 19, 2005 - 3:53 pm
gee..thanks Vee! i went to the store and they didn't have freestone peaches, wasn't sure if other canned peaches would work so i got the apple pie filling. 
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Texannie
Member
07-16-2001
| Wednesday, October 19, 2005 - 4:59 pm
ok..so i had a complete 'blonde' moment. i tell my dh about the great peach cobler recipe but how i can't find any freestone peaches..he says 'well, i think we have some in the pantry'. what???? he brings out the can and I say 'no, those are DelMonte'...he says yes, but DelMonte FREESTONE peaches'.....ooops didn't know they were a TYPE of peach..thought they were a brand!!! slinking off in shame............
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Twinkie
Member
09-24-2002
| Wednesday, October 19, 2005 - 8:06 pm
Mamie, its a very old southern recipe. My mother was making it long before Paula Deen was born. LOL OOPS, Annie! I'm sorry, I should have told you it was a type of peaches and not a brand. Its closer to fresh peaches than the cling peaches.
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