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Reply with quote  #51 

mastiffauntie

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zip lock omelets....

Crack 2 eggs (large or extra-large) into the bag (not more than 2)
shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green
pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag and
shake. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes.
You can usually cook 6-8 omelets in a large pot. For more, make another
pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for
everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets
involved in the process and a great conversation piece.

LindaGreesonRice

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Reply with quote  #53 

Daddy Webers Plum Pie

 

2 heaping cups flour               3 tbsp sugar
3  tsps baking powder             3 tbsp butter, melted
2/3 cup of milk                       1 egg
 
Mix dry ingredients.  Mix egg & melted butter well into
milk. Pour into dry mix, mixing well by hand.  Add flour
as needed.  Divide in two.  Work out into greased pie
pans.  Form up sides for crust.  Use 3, 3 1/2 lbs of
plums, sliced in half.  Sprinkle liberally with sugar and
cinnamon ( 1/2 to 1 cup of sugar). Bake at 325 for
40- 45 minutes.  Essen Sie and mangez!

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The Mastiff Sweet Spot
http://www.bluequaker.com/Mastiffs.htm



We do not breed often, but we do our best to breed top quality mastiffs
with excellent pedigrees to back them up. All breedings are carefully planned to produce
the very best mastiffs, sound in both body and mind, beautiful and strong,
representing the true mastiff standard.

We fully test our dogs. We believe that a person that "just wants a pet" has a right
to own a beautiful, well bred dog that is sound and healthy
every bit as much as someone wanting a "show dog".
Dixie

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Reply with quote  #54 

Boston Baked Beans

 

Get two big bags of white beans.

One pound of bacon

One pound of diced ham/or ham bits

Some salt pork

3/4 box of brown sugar

trace amount of yellow mustard

a big bottle of ketsup

 

Take a frying pan and put bacon in it.  Leach out fat. Fry bacon and drain well.  Add ham bits. 

 

Then get your turkey roaster out.  Put in raw white beans, bacon and ham bits, 3/4 box of brown sugar, whole big bottle of ketsup.  Stir.  Add 1 tsp.  (level) of yellow mustard to mixture.  Stir.

 

Put lid on your turkey roaster.  Set oven to 300 preheated.  Cook one hour. *Then put the temperature down to 200.  Let bake all night.

 

Next morning.  Put in dinner sized pans.  Cover each pan.  Freeze beans.  Then take out a family size portion as needed.  Good for picnic's or anytime you don't want to cook.  Great for BBQ with hamburgers, beans, pork or steak.  Feeds a lot of people (20)

 

 


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Reply with quote  #55 
Hey Deborah, how did the lemon flowers turn out?
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Reply with quote  #56 

If we ever got enough of our favorite recipes we could make a cook book for Rescue.

 

Debra, didn't you have a website for copy cat recipes?  Olive garden or something. If so, pls. post it again.  Thanks


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Reply with quote  #57 

Thanks for trying for me.

Yeah, I don't always get the internet thing right either..but I keep trying.


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Dixie
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Reply with quote  #58 

Dixie, Deborah, here is a link to a MSN group called Secret Restaurant Recipes. You just need to join the group. There are tons of recipes and links to other recipe sites on there.

 

http://groups.msn.com/SecretRestaurantRecipes/homepage.msnw


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Reply with quote  #59 

You're welcome. Hehehe..evidentally, not many people mind stealing a recipe or there wouldn't be any Secret Restaurant Recipe sites..


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Reply with quote  #60 

 

My Pecan Pie

(not overly sweet as usual recipes)

 

1/3 cup margarine

½ cup plus 1/8 cup dark brown sugar, firmly packed

3 eggs, slightly beaten

1 tsp. vanilla

1 cup Dark Karo syrup (corn syrup)

1 cup whole pecans

¼ tsp. salt.

 One unbaked pie shell-homemade or store bought.

 

Preheat oven to 400 degrees.  Mix all ingredients for pie filling together, adding whole pecans last. Pour into unbaked pie shell, place on pizza or cookie sheet to catch any possible drips. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 30-35 minutes longer. The outer edges of the filling should be set and the center slightly soft. To prevent over-browning of crust rim, cover with foil or pie shields. Cool completely before cutting. (makes one pie)


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                                                    Texas Oven Brisket
 
This is a recipe I got from a neighbor whose son had a restaurant in Austin and this was a "daily special",
always on the menu. One day he substituted another dish  for the Brisket and   got lots of complaints. It's easy  to prep the day before cooking and very forgiving on cooking time, 225(no higher and no preheating) between 6 and 10 hours. The guy sold the restaurant and now allows his Mom to share the recipe.
 
One Beef Brisket  5 - 8 pounds
Cavender's  All Purpose Greek Seasoning(NOT lo-salt  version)
3 wide pieces of  Heavy Duty or Extra Heavy Duty Foil Wrap(25-30 inches long each)
 
Sam's  Club has a cut they call Brisket Flat. It's trimmed of some of the fat but still has enough fat left to flavor. If you have to buy the whole Brisket with lots of fat, you will need to trim it quite a bit. After the meat is trimmed, rub it and cover completely with the Cavendar's Greek Seasoning . You will use 3 Tablespoons or more  of the seasoning as a rub. If the one Brisket is too large, cut it and make two separate packages  of Foil Wrap.
 
Before the meat is wrapped, make sure the fat side is on top. Bring both ends of one piece of Foil together and wrap(like butcher wrapped meat)  and fold the ends up and crimp.. Do the same with the next two pieces of Foil, one at a time, being sure the seams are on the same side each time.
 
Place on cookie sheet, seam side up and bake at 225 for 6 -10 hours. Be sure the cookie sheet has at least a 1 inch lip. The juices don't usually leak out of the foil but it is possible. I prep the night before and put it in the oven about 7 or 8 in the morning and by 5, dinner is ready. The juice makes a wonderful gravy that  goes great with "sticky rice" and a salad.
 
 
 
 
 
susanb

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Reply with quote  #62 

Hi, I haven't been on much with doing pregnancy watch with daughter-33 1/2 weeks and man is she getting large-we are all very sick of bedrest!

 

But up at this hour due to Big Huey hearing wild things, had to be let out of the house and thinking he had to go over the five 1/2 ft fence to check them out. I wish I would have had a camera to catch him hauling his 220 pound ass over the fence, I didn't even hear a wire ping so it was a good jump. So I was out in my PJ's calling and looking-but I got the last piece of PIE and he came home thank goodness NOT smelling of skunk.

 

               Sour Cream Apple Pie

    3/4 c sugar, 1 egg, 1/2 tsp. vanilla, 1/8 tsp. salt, 1 cup sour cream, 2 Tbsp. flour, 3 cups sliced apples-I used Granny Smith and three large ones filled the pie pan. 

    Mix all ingredients; add apples and pour into uncooked crust.

    I made my crust fresh and thought my husband Don was going to die for satisfaction on second bite. Damn why did I do that-now it will have to be fresh crusts for Holidays LOL.

    Bake at 425 degrees for 15 to 25 minutes-(I used 20 mins.and thought apples looked half baked so enough time and more important the crust was looking good, I hate a burnt crust).

    Then add topping of:  1/3 c sugar, 1 tsp cinnamon, 1/2 c flour, 1/4 c butter, mix into crumbs; place on top of apple filling. Bake 20 mins. at 350 degrees or until topping is set.   I baked mine five additional mins.

    I served it with whipped topping but should have drove the 40 miles round trip to get vanilla ice cream instead. 

    Please refridgerate any leftovers because of the egg and sour cream in it. 

    


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Reply with quote  #63 
Here's one for Halloween...

KITTY LITTER CAKE


Kitty Litter CakeServing Size: 24Notes:
This is a fun cake! It might look gross, but it does taste good!
Ingredients:
1 (18 oz.) box spice or german chocolate cake mix
1 (18 oz.) box white cake mix
1 pkg. white sandwich cookies
1 large box vanilla instant pudding mix
12 small tootsie rolls
1 litter box (preferably a NEW one!)
1 plastic scoop
green food coloring

Preparation:
Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won’t need all of the pudding, mix with the cake and “feel” it, you don’t want it soggy, just moist; gently combine. Put mixture into clean litter box.
Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.


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Nicci

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Reply with quote  #64 

OMG Kathleen.  I made this for my kids halloween party.... they LOVED it!  Little boys are soooo disgusting!


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Reply with quote  #65 

Go to fullsize image


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For the betterment of the breed!

"Above all, a uniform type should be aimed at by breeders and uniformity of type can only exist in a proportionate ratio in the purity and distinctiveness in any breed"!.........M. Moore
"If breeds did not adhere to a specific shape, form, and colour range, or if breeders disregarded this blueprint, the breed would degenerate to the point that it would hardly resemble the breed at all. Selective breeding does not just create breeds- it preserves them as well. Breeding purebred dogs inherently means accepting limitations on your freedom to just breed anything"...Catherine McMillan
" A reinforced consolidation of the American and British standards could be the basis for restoring our breed to the gladiatorial glory of its ancient past, in capability if not in usage".....Norman Howard Carp-Gordon
"I can live with doubt, or not knowing, rather than to have answers that might be wrong"...Richard Feynman
TEST YOUR DOGS!
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Reply with quote  #66 

Ed Zachary!


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For the betterment of the breed!

"Above all, a uniform type should be aimed at by breeders and uniformity of type can only exist in a proportionate ratio in the purity and distinctiveness in any breed"!.........M. Moore
"If breeds did not adhere to a specific shape, form, and colour range, or if breeders disregarded this blueprint, the breed would degenerate to the point that it would hardly resemble the breed at all. Selective breeding does not just create breeds- it preserves them as well. Breeding purebred dogs inherently means accepting limitations on your freedom to just breed anything"...Catherine McMillan
" A reinforced consolidation of the American and British standards could be the basis for restoring our breed to the gladiatorial glory of its ancient past, in capability if not in usage".....Norman Howard Carp-Gordon
"I can live with doubt, or not knowing, rather than to have answers that might be wrong"...Richard Feynman
TEST YOUR DOGS!


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Reply with quote  #67 
just made some vegan pizza - yumyumyum!


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Reply with quote  #68 
what are peas? LOL
tatetori2

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Reply with quote  #69 

Hey Deb's recipe is very good. I am Italian and my family has made this often. Try it you may like it.

                                                  Mary


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oh yes I should of said we don't put them in either.LOL I like them so I wouldn't mind them in.

                                             Mary


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Reply with quote  #71 

Does anyone have a recipe for French Apple Pie. I used to buy it in the grocery store when I lived in Boston. ( a very long time ago ) It was my favorite pie. It was made with raisins and had a white sugar icing on it. After I left Boston, I never found it again. Fond memories. 


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Thanks Deb, I will try it for Thanksgiving and let ya know.


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                        Sugar-Coated Pecans

               2 Tablespoons egg white
               4 Cups of Pecan Halves
                1/2 Cup Sugar
                1 Tablespoon Cinnamon
                1/8 to 1/4 tsp. finely ground salt(Morton popcorn salt)

               In a bowl, beat egg white until foamy. Add pecans and toss       
               until well coated. Combine, sugar, Cinnamon and salt and sprinkle
               over pecans and toss to coat. Spread in a single layer on an
               ungreased baking sheet. Bake at 300 for 30 minutes or until
               browned. Cool on wax paper.

         
              
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Reply with quote  #74 

I'm baaaaaaaaaack...can't wait to share some recipes..hey DEB, this one's for you!!! These are two of my son't fav's..just don't tell him I shared..I also have the BEST Apple Pie recipe..

Deeelicious Sausage Broccoli Bread

 

3lbs. Dough

l 1/2lbs Bulk Sweet Sausage (or hot or both)

l frz bag ch. Spinach

l frz bag ch. Broccoli

3/4 lb. Provolone cheese (sharp or mild or both) cubed

1 cup grated Pecorino Romano Cheese

1 egg

Garlic/olive oil (of course)

Brown sausage in about 3TBSP O.O. and 2 cloves minced garlic. drain well. return to pan. in microwave cook broccoli and spinach. drain both. add to sausage along w/ cheeses and egg to bind together. I let this mixture sit in huge bowl in frig. overnight to let flavors meld.

roll out dough to form rectangles (this makes 2 long breads or a couple of small depending what you want)..I use store bought or pizza dough..good ones.

spoon mixture, then roll over once, spoon mixture again, roll over (no not you or the dog), seal tightly like a jelly roll, seam side down..let sit covered for about 45 min (not in frig)..you can lightly grease pan. bake 350 till golden brown around 45 min..let sit before cutting..but people will line up for miles to get a slice..

if you have questions, email or call me..it's hard to tell what to do, I am one of those cooks who doesn't use measures, mostly a little this, that ..badda bing, badda bang..all done..

 

Sausage and Cavatelli

Boil l lb. Ricotta Cavatelli

brown 1lb bulk Italian Sausage in garlic and O.O. (same as above)

cut up FRESH broccoli (give stalks to Mastiffs) in small florets. In pan, use olive oil, garlic (yes again) and saute florets, covered, adding chicken broth if needed..till tender, not mushy.I use the sausage drippings for the broccoli..it adds flavor..

add this to sausage. add some grated cheese, chicken broth if needed..add cavatelli..keep tasting till you drool with pleasure..haha..it is easy, delicious, very ethnic..remember use only the BEST cheeses, sausage..etc..

the reason some home cooks don't get that "restaurant" taste is skimping on good ingredients..if you think you use too much of something..it's ok..flavor, flavor..use pepper NO salt, unless you taste it needs it..cheeses are salty.

I should write a cook book..but I would end up coming over and doing it all, eating w/you and making sure your plates are clean..it's the "Italian" way.

What is on some Italian restaurant menus is what we grew up on..lot's of veggies, lot's of fresh stuff..

the secret to good food ..is having a good heart..I cook w/love, and pleasure..watching someone have my meals is pure joy..

you are ALL invited..

ciao for now..love,

G


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Reply with quote  #75 

I will come back on w/Apple Pie Recipe and a festive Thanksgiving or Christmas Cranberry Fruit Cake..I don't have THE fruit cake recipe ..but this one is fantastic..

later..G


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Reply with quote  #76 

OH MY GOD..Deb, I just read about the pasta paselle..like pasta fagioli..we used to have it all the time..

ok..here is Holiday Cranberry Cake.

 

2 1/4c flour                                   1 tsp B.Soda

1 c sugar                                       1 c ch. nuts

1/4 tsp salt                                    1 c diced dates

2 1/2tsp B Powder                            1 c Orange Craisins,

Grt Rind of 2 oranges

2 eggs beaten

1 c Buttermilk

3/4 c veg. oil

 

Glaze..1/2c sugar, 1/2c Orange juice,

 

Sift together dry ingred. stir in dates, nuts, craisins, orange rind,.set aside.

combine eggs, buttermilk, oil,. add to flour and fruit mixture. Stir w/sppon till blended.

Turn into a well greased tube pan. Bake 1 hr @350. Let stand in pan till luke warm. Remove cake and glaze on rack w/waxed paper underneath. Wrap in foil and keep cold..

I guess you could use any dried fruits in place of Craisins..this cake gets better with "age" (like ME)..very dense, moist and deeelicious.


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                                           Cheese Cake

1 pound ricotta

1 pound cream cheese (2-8oz packages)

1 16 oz sour cream

1 1/2 cup sugar

1 stick butter (melted)

3 tablespoons cornstarch

3 tablespoons flour

1 1/2 tablespoons lemon juice

1 teaspoon vanilla

4 eggs

 

Beat ricotta until creamy, add cream cheese and beat. Add sour cream beat, add sugar beat , add cornstarch and flour and then the melted butter, lemon juice, and vanilla. Add eggs one at a time beating well after each.

 

Bake at 400 degrees for 10 minutes and lower to 350 degrees for 1 hour.

 

Use a 10 inch spring form pan

Cool before removing

 

Enjoy

Mary


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Thank You Kathy!  That's just what I wanted ...


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                                                 Artichoke and Shrimp Scampi

 

11/2 sticks butter

1/3 cup olive oil

11/2pounds shrimp

2 cans quartered artichoke hearts

2 teaspoons chopped garlic

1/2 cups Italian bread crumbs

1/2 pkg. crumbled Ritz crackers

lemon juice

 

In baking dish, mix artichokes and shrimp, drizzle olive oil over top. Sprinkle bread crumbs and Ritz crackers on top. Pour melted butter mixed with garlic over top. Add a little juice.

 

Bake at 350 degrees for about 1/2 hour or until shrimp are cooked and breadcrumbs are browned. Serve over your favorite pasta.

         

                                           Mary


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Hi All, thought I'd share a very tasty & super easy dish (people will think you slaved over it!).

 

I "made this up" when I was about 18, and have cooked it pretty often ever since!

 

I make this in an electric fry pan, but, if you don't have one, you can use a large, deep fry pan on the stove top, and it turns out just as well.

 

Pork Chops with Peppers & Onions

 

4 - 6 pork chops (I use center cut boneless from Costco - but you could use any kind).

3 - 4 Bell Peppers (I use all different colors, whatever is on sale)

1 small to medium sized onion

1 can of diced tomatoes (I use the roasted garlic or plain tomatoes)

2 - 4 cloves of fresh garlic

Olive Oil to barely cover the bottom of the pan

Rice or Egg Noodles

 

1. Barely cover the bottom of the pan with the olive oil.

2. Put electric skillet (or stove top burner) on a low heat setting (you'll cook for at least 1 hour)

3. Chop the garlic and put in the pan.

4. Place the chops in the pan.

5. Chop the onions (I chop the onions in medium size pieces) and throw in pan.

6.. Dump the can of tomatoes over the chops.

7. Slice peppers into approx. 2" X 1" pcs & toss on top

8. Cover & cook for 1 to 1 1/2 hours - I turn chops every 15 minutes & stir things up a bit.

 

I serve this over rice (or egg noodles) with locatelli cheese sprinkled heavily on top!  It's great with italian bread, too!!

 

Sometimes, if I have the time, when it's done cooking, I cut up the chops into bite size pieces, throw it back into the pan and stir it in with the onions, tomatoes and peppers and then serve it over the rice (then there is no cutting on the plate - it's easier).

 

I hope you enjoy it!


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Deborah, what time should we be at your house for Thanksgiving?!?    It sounds like there is going to be some AMAZING food going on there!!!


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Reply with quote  #82 
i just made a soup last night, not potato though but tasty and creamy.

1 small pumpkin
1 big sweet potato
1 large onion
2 -3 small cloves garlic
1 can of coconut milk
1 good sized bunch of cilantro
salt and spice to taste

Cut pumpkin, sweet potato, onion and garlic into manageable sized pieces, put into big sauce pot and saute in a good amount of oil (but not too much eh) on mid/high heat until onions are translucent, stir often. Add water until it covers "stuff" nice and well and bring to a boil.
Once pumpkin and sweet potatoes are soft pull out the hand blender and turn that stuff into a pure..lower heat to low/ med and add a can of coconut milk!
Not too sure what I did from there - I was in some sort of cooking trance...but I put in some tamari to make it even more salty then i added a teaspoon of sugar. I know I did put in a bit of cumin and a pinch of clove (not sure why) and maybe a bit of paprika.....that's all my memory serves me and of course not to disappoint Deborah I did  add allot of fresh cilantro at the end.

*SOUP TIP* always saute all ingredients first for a few minutes to get flavor out and into the oil and it makes for a more "lively" tasting soup in the end.


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Deborah - maybe you're related to me somehow, you seem to have been born with the same instinctive food opinions! LOL

 

I'm going to share some really nice holiday dishes - hope you all like them.

 

 

Baked Brie

 

Slice Brie (I buy the wheel) into 4 or 8 equal pieces.

Remove top & bottom coating (leave the side coating on)

Let stand for a few hours at room temperature (makes it easier to press crumbs into)

 

Mix 1/2 cup of Panko bread crumbs (japanese) with 1/4 cup of chopped macadamia or walnuts (chop very fine).

 

Press this mixture into the top & bottom of the brie

Melt 2-4 teaspoons of unsalted butter in an oven safe skillet

Saute the brie on both sides until golden brown

place skillet in warm oven

 

Take 1 cup of balsamic vinegar and boil - reduce to 1/2 cup

Add 1/2 cup of honey to the reduced vinegar

 

Put greens (I use varied greens like field of greens or you could probably use romaine cut thin) on plate

Put brie piece(s) ontop of greens & drizzle with vinegar & honey dressing

 

This is also tasty served with apple or pear slices, too!  If you slice the fruit, soak it in cold water with lemon juice to keep it from browning.  You can use the fruit in lieu of the salad greens or with the greens.

 

 

Sesame Ginger Asparagus

 

Clean asparagus by snapping the ends off

Cook asparagus in water for 5 minutes

drain & rinse briefly under cool water

In a skillet put 2 table spoons of canola oil & 2 table spoons of soy sauce

Add 1/2 teaspoon of ginger & 1 teaspoon of red paper flakes

Add asparagus & saute for 2 to 3 minutes

Remove from heat and add a bit of sesame oil

Mix well

Garnish with toasted sesame seeds

 

 

Sambuca Shrimp

 

1/2 lb of Extra Large Shrimp or Tiger Prawns (per person) CLEANED & SHELLED

1 Stick of unsalted butter

1 Shallot

1/2 - 3/4 cup of Sambuca

1 pint of heavy cream

1/4 - 1/2 teaspoon of nutmeg

Angel Hair Pasta (1/4 - 1/2 lb per person)

 

In a large skillet melt butter and saute chopped shallots

Add shrimp and cook on both sides until half done (about 2 to 3 minutes)

Add Sambuca - allow alcohol to cook off a bit

Light pan with lighter or match (BE CAREFUL!!!) and only allow to burn for 45 seconds

Remove shrimp

Reduce pan juices a bit and add the heavy cream & nutmeg

simmer for 3 to 5 minutes

Add cooked angel hair pasta to the skillet into the sauce and continue to cook on medium heat for a couple of minutes

Add shrimp and warm to serve!

 

YUMMMMMY

 

I hope you all enjoy these dishes - they are very nice for a dinner party, as well!


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Reply with quote  #84 

Simple and rich. You can also use this as a cream soup base and add other ingredients, just add more milk too.

 

Brown-floured Potato Soup

 

2 ½ cups diced, peeled potatoes

2 cups water

1 Tbsp salt

¼ tsp pepper.

4 cups whole milk

2 Tbsp. butter

3/4 cup flour

 

Cook potatoes in 2 cups water until tender; add salt and pepper while cooking.  Drain potatoes, saving the drained, seasoned potato water. Set potatoes aside for now. Add milk to the drained, seasoned potato water; heat to boiling, then simmer.  While liquid simmers, melt butter in skillet, then add flour, stirring constantly until the crumbs are light brown.  Stir browned crumbs gradually into the hot liquid, stirring and cooking about 5 minutes. Add potatoes and heat about 5 minutes more. Makes 5-6 servings.

 

(I usually doubled or tripled this recipe so we had leftovers.)


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Reply with quote  #85 

Oh..thank you!

 

Since I'm on a roll here...anyone remember the old chicken pan gravy?  My folks used to make it all the time. 

 

p.s. my sister ..who's 78yrs. old won't tell me because she says I'm dumb!  I may be dumb but she's much older than I am..lol  You also can't erase "mean"..


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Reply with quote  #86 

Oh, you're welcome Dixie, I hope you like that potato soup recipe.

 

I have a mean sister too! Grrrr...

 

Chicken Pan Gravy(from memory, so you've been warned!)

 

After frying chicken, drain all grease but about 2 Tbsp. from the pan. Use a spatula to scrape any fried chunks stuck to the pan and leave them in the pan. In a measuring cup, mix about a 1/4 cup of flour(some people use corn starch instead) with maybe a 1/4 cup of milk. Mix thoroughly until there are no lumps. You may need to add more milk as you go to reach a creamy liquid that pours easily. Turn pan back on and slowly add portions of liquid while stirring constantly. After all this is added and mixed, gradually add whole milk to thin it out. Continue to stir and simmer and reduce the gravy down again until it thickens to the consistency you want. Season with salt and pepper to taste.

 

Gravy was never a measured recipe while I was growing up, more hit and miss with adding a bit here and there. Maybe this will give you a basic idea of how to do it though.


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Reply with quote  #87 

Thank you...that's it


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Reply with quote  #88 

I get many requests for this for the holidays.

 

Hot and Creamy Crab Dip

 

Lg. round sourdough loaf

2 pkgs. cream-cheese

2 T. milk

1 T. lemon juice

1 T. Worcestershire sauce

8 oz. lump crab meat (I always add more )

2 T. finely chopped onion

 

1. Cut top off the loaf of bread, hollow out saving the bread for dipping.

 

2. Put cream-cheese, milk, lemon juice, and Worcestershire sauce in food processor and process until smooth.  Stir in crab meat and onion.  Spread mixture in bread bowl, replace top, wrap in 2 layers of aluminum foil.

 

3.Bake at 350 for 1 hour 15 minutes.

 

Enjoy!  I have made the filling the night before when I didn't have time to make it the same day.  Just be sure to keep it in a bowl, if you put it in the bread it makes the bread all soggy .

 

Christy 


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Reply with quote  #89 

Oh yum Chris I'm going to try it for Christmas Eve dinner when all we eat is different kinds of fish.

                                                           Mary


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Reply with quote  #90 

haha PAESANAS..Mary, Deb and the rest..

We are so ethnic!! These recipes are wonderful, expensive, and some are even Mastiff friendly..just a little bit.

It's the most wonderful time of the year...lalalala..

hey Mar..I need the Christmas poem. I'm gonna treat the list to my endless resevoir of talent out of the kitchen..LOL..

hugs, slurpies and here's a little funnin

say this like you read it ..I'll give one clue..the + stands for a holy place of worship..

U , 2 + Rosa Mr .

 

it's an Italian wedding invitation..

 


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Reply with quote  #91 

OMG Gabby, Deb, Kathy, Gina and all-sure can tell your grocery stores are bigger than ours-the closest one has three aisles. It is an hour one way to a walmart grocery or another of any size-but you are all making me very hungry for fish recipes.

 

Dixie what is the deal did we all get a mean sister-I have two sisters and one of them is the meanest thing alive-always has been and I will bet she always will be. But we still talk----once in a while.


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Reply with quote  #92 

Yes Deb we do the smelts. My sons favorite. We also do bacala(cod) salad, linguine with clam sauce,shrimp, fried and boiled with cocktail sauce, lobster, scallops, calamari, plus all kinds of vegatables and salads. I love Christmas Eve.

                                                                            Mary


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Reply with quote  #93 

Hey Deb that red clam sauce sounds great. I'll give it a try. Here is a very easy white clam sauce to serve over linguine or angel hair pasta. Sorry I can't give amounts because I never measure anything.

 

White Clam Sauce

olive oil

2 cans of chopped clams plus the clam juice

1 can of chicken broth

 chopped parsley

chopped garlic

 1 can of anchovies (optional)

wine

salt and pepper to taste

 

in a sauce pan on low heat, add olive oil ,garlic, and anchovies. Cook till anchovies are dissolved , add clams, chicken broth, and wine. Simmer . Serve over pasta.

Note- hot red pepper flakes really add to this along with the grated cheese.

                                                          Mary


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Reply with quote  #94 

Deb see if your husband had this. It's very Italian. Please excuse my spelling because I have no clue how it's spelled in Italian.

 

                                       Cornmeal Pizza  (pizza Rondenea)?

 

4 quarts water boiling

2 boxes cornmeal

1/2 cups oil (we use corn oil but you could use olive oil)

1 1/2 boxes of raisins

1/2 tsp. black pepper

2 pounds of Italian sweet sausage (broken up or loose) and saute

2teaspoons salt

2 cups grating cheese

1 onion( saute)

hot red pepper flakes (optional)

 

mix together

 

place in greased bred pan

 

bake 350 degrees for 45 minutes

 

                                                       Mary

 

 

 

 


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Reply with quote  #95 
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Reply with quote  #96 

OMG Kath that is sooooo funny.

                          Mary


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Reply with quote  #97 

You should see our little town now..it will be lit up..I think (HEY MARY..find this?..HELP?..LOL)..if you go to our website It's called Light up the town. We are like "Mayberry", and yes I AM Aunt Beeeee...

We have a small store called Country Grocer. I can get most of my Italian import from there, except good Pecorino Romano cheese..the large cities in CT have a more "ethnic" foods, depending on the population of that Nationality.

I have a great stuffed clam recipe and of course the ever popular fishy ones..

i'll post later..in pain now..too much on here.

kisses to the cooks,

Gina


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Reply with quote  #98 

G Light up the town is tonight. I want the stuffed clam recipe. I just bought a dish with clam shells indented in it to put stuffed clams on.

                         Mary


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Reply with quote  #99 

This is a family favorite

 

                                         Sour Cream Coffee Cake

 

1/3 cup chopped walnuts

1/3 cup brown sugar

1 teaspoon cinnamon

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter

1 cup sugar

2 eggs

1 teaspoon vanilla

1 cup sour cream

 

Heat oven to 350 and grease a 6 cup tube pan. Mix walnuts,brown sugar, and cinnamon to make topping and set aside. Stir flour with baking powder,baking soda and salt until dry ingredients are well combined.

Cream the butter with sugar until the mixture is light, then beat in eggs and vanilla. Add the flour mixture in alternate thirds with the sour cream beating well after each addition.

Spoon half the batter into the pan and sprinkle with half the topping, then add remaining batter and sprinkle with the rest of the topping. Bake 40 minutes without opening the oven, then test for doneness. It may need another 5 to 10 minutes of baking.

 

                                                   Mary


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Reply with quote  #100 

Another good cake and very easy to make

 

                                            Buttery Pound Cake

 

1 1/2 cups(3 sticks) butter , softened

2 1/4 cups sugar

4 eggs

3 cups all-purpose flour

1/2 cup milk

2 teaspoons vanilla

 

Preheat oven to 300 degrees. Coat a 10 inch tube or Bundt pan with nonstick cooking spray.

In a large bowl, with an electric mixer on medium speed, cream the butter and sugar, beating until light and fluffy. Add the eggs and beat until the mixture looks like thick whipped cream.

Reduce the mixer speed to low and add the flour; continue beating while adding the milk and the vanilla. Increase the mixer speed to medium and beat until well combined.

Pour into the pan and bake for 1 hour and 40 minutes, or until wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 to 15 minutes, then remove to a wire rack to cool completely. 

 

                                                        Mary


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