Author |
Message |
Jewels
Member
09-23-2000
| Saturday, January 01, 2005 - 9:46 pm
Thank you! Thank you! Thank you!!!  
|
Abby7
Member
07-17-2002
| Friday, February 04, 2005 - 10:32 am
I'm watching GoodDayLive, and someone from The Food Network is on. Here's an easy chicken recipe...good to make for Sunday's game: SESAME CHICKEN DRUMETTES 1/3 cup teriyaki sauce 1 1/2 tablespoons dry sherry 1 1/2 tablespoons toasted sesame seeds 1 1/4 pounds chicken drumettes (about 12) 1 1/2 tablespoons barbecue sauce 1 1/2 tablespoons honey 1/4 teaspoon sesame oil In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day. Preheat oven to 400 degrees F. Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes. Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature.
|
Vee
Member
02-23-2004
| Sunday, February 06, 2005 - 12:51 am
Almond Crumb Scones -----CRUMB TOPPING----- 2 tablespoons Butter or margarine -- firm 3 tablespoons All-purpose flour 2 tablespoons Granulated sugar 2 tablespoons Toasted almonds -- finely chopped -----SCONES----- 1/2 cup Butter or margarine -- firm 2 cups All-purpose flour 1/4 cup Granulated sugar 2 1/2 teaspoons Baking powder 1/4 teaspoon Salt 1/2 cup Toasted almonds -- chopped 1 Egg 1/2 cup Half and half Preheat oven to 400 degrees. To prepare the crumb topping, cut the margarine into the flour, sugar and almonds until crumbly; set aside. For the scones, cut the margarine into the flour, sugar, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in the almonds. Stir in the egg and just enough half and half so that the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into a 9-inch circle on an ungreased cookie sheet. Sprinkle with the crumb topping; press lightly into the dough. Cut into 8 wedges, but do not separate. Bake for about 15 minutes, or until golden brown. Immediately remove from the cookie sheet; carefully separate the wedges. Serve warm. These scones are delicious. Just made some last Sunday so I could honestly say that. The recipe comes from Nancy’s Kitchen.
|
Vee
Member
02-23-2004
| Sunday, February 06, 2005 - 12:53 am
Lynne's Tea Sandwich One unsliced round loaf of bread (of course any other shape will taste as nice but the round looks so pretty on a cake stand). Slice the loaf horizontally into three or four layers and spread with butter (not that other spread, remember we are talking indulgence here.) Mix up a small batch of three of four of your favorite sandwich fillings. I like to use a curried egg salad (the usual mayo and eggs but add 1/2 teaspoon of curry powder,) tuna salad with lots of celery, deviled ham with some extra mayo, scrimp salad, etc. Try to pick out flavors that will taste good together because the next step is to spread a generous amount of the filling on the buttered bread layers and restack making sure to align the layers correctly (in case you didn't slice them perfectly.) Add a couple of long toothpicks to help stabilize during cutting. Refrigerate for at least four hours. Place on a cakestand, add a sprig or two of parsley. When ready to serve cut into wedges (just like a cake ) using a serrated bread knife. Now pour the tea (made from loose tea leaves of course) and get ready for the oohs and ahhs. http://www.therealmartha.com/brightsmore/index.htm
|
Neko
Member
08-03-2001
| Wednesday, February 16, 2005 - 8:40 pm
I have a question for y'all.... I just got invited to my first potluck (well, not really, but it's the first one where I myself was invited, and not as an association of my mom's ) Anyway, it's for my Track and Field team, so it has to be "athlete friendly", since we'll be having our BIG meet two days after.. AND, it has to be easy... Cause I really do suck at cooking..:P I would look back in this thread but there's just SO MANY pages..
|
Texannie
Member
07-16-2001
| Wednesday, February 16, 2005 - 9:45 pm
How about a big salad full of romaine, artichoke hearts, mushrooms, tomatoes, red peppers, celery, carrots, olives, and goat cheese? You could bring a big loaf of crusty french bread.
|
Vee
Member
02-23-2004
| Thursday, March 17, 2005 - 1:06 pm
Grandma Shannon's Irish Soda Bread This legendary bread is irresistable fresh from the oven or sliced, toasted and served with butter and jam. 4 cups all-purpose flour 1 teaspoon salt 2 teaspoon baking soda 1-1/2 teaspoons cream of tartar 3 tablespoons cold butter, cut into small pieces 2 cups buttermilk Preheat oven to 425°F. Sift the flour, salt, baking soda and cream of tartar into a large bowl. Add the butter, and rub into the flour (your best tools for this job are your thumbs and forefingers) until the butter lumps have disappeared. Add the buttermilk to the dry ingredients, stirring just until dry ingredients are moistened. Turn out onto a floured surface, and knead 8 or 10 times. The dough will be soft. (Sprinkle just a little additional flour, if necessary, to aid in handling the dough.) Form the dough into a ball and place on a floured baking sheet. With a sharp knife, cut a deep cross into the top of the loaf. Dust top of loaf lightly with flour. Bake at 425°F for 15 minutes, then reduce heat to 375°F and bake an additional 25 minutes. Makes one large loaf approximately 9 inches in diameter. **Note: A sharp-eyed cook will notice that the dough for Irish soda bread is similar to biscuit dough. As with biscuits, the less this dough is handled, the lighter and more tender the bread will be. Source
|
Sillycalimomma
Member
11-13-2003
| Sunday, June 12, 2005 - 9:09 am
MEATLOAF IDEA I watch Rachael Ray's 30 Minute Meals show from time to time and the other day her "fast comfort foods" was on. She made mini-individual meatloafs in a muffin tin and it looked like a great idea...so I tried it. It was the biggest hit this house has seen in ages. She had her own recipe for the meatloaf which was something like: 2lbs ground sirloin 2 stalks celery (chopped) 1 small yellow onion (chopped) 1 cup bread crumbs 1 egg grill seasoning and worscheshire (sp) to taste BUT-I cheated and just used one of those packets you can pick up at the store for mine and it was fine... anyway, once you have your meatloaf all mixed up you scoop it into your muffin tin using an ice cream scooper. If you don't overfill them you should have enough to fill the entire pan. Then you can coat each individual meatloaf with BBQ sauce or ketchup. Stick it in a preheated 450 degree oven for 17-20 minutes and they're done! It's great because not only does everyone get a yummy crispy meatloaf, but it cooks in 20 minutes instead of an hour! You can have a side dish or smashed red potatoes (skin on is a hit in this home) mixed with flavored cream cheese and a splash of milk. Sometimes Rachael Ray annoys me, but sitting through this show was well worth it! 
|
Twinkie
Member
09-24-2002
| Sunday, June 12, 2005 - 4:14 pm
I love that idea, Silly! And its perfect for our home because hubby doesn't like any sauce on top of his and I love lots of sauce. This way we can each "have it our way". Thanks!
|
Kaykay
Member
01-21-2004
| Monday, June 13, 2005 - 6:45 am
Silly, i made that same meal and my family LOVED it!!! I like red sauce on mine, my DH loves BBQ sauce and my kids don't like too much seasoning - this way everyone gets what they like 
|
Sillycalimomma
Member
11-13-2003
| Monday, June 13, 2005 - 7:53 am
Exactly! I hate BBQ sauce and everyone else in this house LOVES it. This recipe was such a hit. She does the same thing when making stuffing (muffin tin) which I think is a great idea too because then everyone gets some crispy stuffing, but I forgot to write down the oven directions....phooey...
|
Sillycalimomma
Member
11-13-2003
| Monday, June 13, 2005 - 4:36 pm
Help! I need a fried chicken recipe ASAP! I am supposed to make fried chicken tonight and I honestly have never done it before. I thought that all I would need was some flour, seasoning and eggs, but looking at some recipes online it looks more complicated. I am out of milk too to complicate things....does anyone have a basic recipe I could use? I have bread crumbs and all kinds of seasonings (even lawrys)
|
Julieboo
Member
02-05-2002
| Monday, June 13, 2005 - 4:42 pm
Here is my recipe: Go to the phone book. Look up any of the following: KFC, Kentucky Fried Chicken, Popeye's, Church's or Browns. Place your order. Pick it up!
|
Sage
Member
07-20-2000
| Monday, June 13, 2005 - 4:54 pm
Bread your chicken with flour and whatever seasonings, put the pieces in a baking pan with melted crisco, bake at 350 for 30 minutes or so. You can also use the eggs with the flour for coating the chicken pieces. This method also works in a fry pan, but have the heat around medium. Have fun!
|
Sillycalimomma
Member
11-13-2003
| Monday, June 13, 2005 - 5:44 pm
Thank you! I'll come back and let you know how it turns out!
|
Twinkie
Member
09-24-2002
| Monday, June 13, 2005 - 9:43 pm
Fried chicken should be fried. Not baked in the oven. IMO
|
Sillycalimomma
Member
11-13-2003
| Tuesday, June 14, 2005 - 6:23 am
well, I took so long to get my act together last night that the family just decided to vote me off the island...they ordered out instead...lol. Guess I'll be attempting fried chicken tonight instead!
|
Julieboo
Member
02-05-2002
| Tuesday, June 14, 2005 - 7:10 am
You mean they used my recipe??? No one ever uses my recipes! 
|
Sillycalimomma
Member
11-13-2003
| Tuesday, June 14, 2005 - 7:17 am
yep julieboo! Lol...I can't say I was disapointed either!
|
Kstme
Member
08-14-2000
| Tuesday, June 14, 2005 - 1:32 pm
I'm not sure how far back the Cream Cheese Chicken recipe is, but I made it, last night, for the second time and everyone loved it! I just wanted to thank you to whoever <i forgot to reference the submitter> for posting it! This is an awesome 'company's here' dish! The slow cooker frees up your time to visit! 
|
Sewmommy
Member
07-06-2004
| Tuesday, June 14, 2005 - 3:00 pm
I peeked in here for the first time and there is some yummy looking recipes! I am always looking for new ideas. I wanted to add a little something to sillycalimomma's post with the meatloafs. (they are a hit in my house too) If you happen to make extra they freeze great and are a really easy single serve lunch or dinner. mmmmmm meatloaf aaarrrrrrr (drool)
|
Julieboo
Member
02-05-2002
| Tuesday, June 14, 2005 - 3:22 pm
KSTME: Can you be so kind and repost the cream cheese chicken recipe? I searched through many of the archives and cannot find that recipe. Please and Thank you!!!
|
Kstme
Member
08-14-2000
| Wednesday, June 15, 2005 - 6:44 am
LOL, Julie, the recipe was printed out Sept., 02 and the archives seem to be lost for things earlier than 2003. Hopefully, I'm awake enough to get this done correctly! I am printing it according to changes I've made, which are very few. Cream Cheese Chicken <Slow Cooker> 8 Chicken Thighs...skins removed. <breasts can be used, but thighs are better 2 Tablespoons Butter or Margarine...melted 1/2 Teaspoon black pepper...I don't use this much. Packet of Good Season's Italian Dressing 1 can Condensed Cream of Chicken soup 8 oz Cream Cheese...room temp and cubed 1/2 cup chicken broth 1/2 SWEET onion...chopped medium 1 large or 2 small cloves garlic Layer chicken in bottom of Slow Cooker. Pour melted butter over the pieces. Sprinkle the dried Good Season's Italian Dressing over all. Cover and cook, on low, for 6 to 7 hours. About an hour before the time is up, sweat the onion and garlic in 2 Tablespoons Chicken Broth in a saucepan. I don't brown the onion. Add Cream Cheese, soup, Pepper and broth. Stir until the cheese is melted and everything is combined. Pour over chicken and continue to cook for 45 minutes. I usually serve from my cooker, but if removing the chicken from the cooker, be sure to pour the sauce over the chicken. I serve with white rice and fresh green beans or peas. Enjoy!
|
Julieboo
Member
02-05-2002
| Wednesday, June 15, 2005 - 6:46 am
You ROCK Kstme!!! Here is a cyber hug (((((KST))))) and a cyber kiss for you! Thank you!!
|
Julieboo
Member
02-05-2002
| Wednesday, June 15, 2005 - 6:47 am
PS I am printing this out right now so I always have it!
|
|