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SteveOifer

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Reply with quote  #201 

Sorry, wrong thread!


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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!
SteveOifer

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Reply with quote  #202 

Mmmmmmmmmmmm!

 

My favorite!


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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!
Kathy

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Reply with quote  #203 
Mary, The Corn Chowder you posted in tiny font on 3-1-07 was so good. We had it for lunch today. If you don't mind I am going to normal size font it for you. Mary's yummy recipe:


tatetori2

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Reply with quote  #204 

Thanks so much for making it larger Kath. I was to lazy to type it . So glad you liked it. My very good friend from Pa. sent this recipe to me. She is the best cook ever. She does a lot of Pennsylvania Dutch cooking.

                                                                      Mary


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Reply with quote  #205 
Artichoke Heart and Red Pepper Bites

6 ounces marinated artichoke hearts in oil
6 ounces roasted bell peppers
1 small chopped onion
2 minced cloves garlic
4 eggs
2 cups shredded Cheddar cheese
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley
Dash hot pepper sauce
Freshly ground black pepper

Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.

Makes 60 bites.

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Cooling Time: 15 minutes
Total Time: 1 hour
tatetori2

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Reply with quote  #206 

Kathleen I'm going to try that one. Sounds delicious.


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Reply with quote  #207 
This one is yummy too...

Broccoli Delight Salad
 

5 cups chopped fresh broccoli
1/2 cup golden raisins
1/4 cup chopped red onion
1 cup mayonnaise
3 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon black pepper
12 crumbled cooked bacon slices
3/4 cup sunflower seeds

Toss the broccoli, raisins, and onion in a large bowl. In a small bowl whisk together the mayonnaise, vinegar, sugar, and pepper. Toss the dressing with the broccoli mixture. Refrigerate until ready to serve. Before serving, toss with the bacon and sunflower seeds.





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Reply with quote  #208 
This one I haven't tried yet, but I think it sounds good...

Garlic Cilantro Mashed Sweet Potatoes


2 pounds sweet potatoes, peeled and quartered
3 cloves garlic, finely chopped
8 tablespoons butter, divided
3/4 cup sour cream
1 teaspoon salt
3 tablespoons chopped fresh cilantro
Fresh cilantro for garnish

Cook sweet potatoes in boiling salted water for 20 to 30 minutes or until tender. Meanwhile, sauté garlic in 1 tablespoon butter for 2 minutes. Drain the potatoes thoroughly and return to the pan. Add sautéed garlic, remaining butter, sour cream and salt. Mash thoroughly. Fold in cilantro. Transfer to serving bowl and garnish with additional cilantro.

Makes 6 servings.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes


tatetori2

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Reply with quote  #209 

They all sound good. Can't wait till Lent is over.LOL I'm always hungry.


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tatetori2

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Reply with quote  #210 

Deb every year I give up eating between meals. Since I never eat breakfast I end up eating only two meals a day and it seems I always want something I can't have and everything looks good.


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Reply with quote  #211 

I'm honored that I can help with Dominic's cooking skills. My son is a great cook and he benefited from it lots.


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tatetori2

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Reply with quote  #212 

Well Dom has stolen my heart . He is so handsome and sweet. I'm proud to be Family. Did you have to put up the puppy pictures? I have puppy fever.


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Reply with quote  #213 

What a great picture--the best of everything in life grandkid and puppies--wowzaa! Thanks for sharing it Deb and Dominic!


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tatetori2

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Reply with quote  #214 

Wow Kath I bet Dominic would love the go-cart.I think Deb likes to keep him all to herself. She enjoys him so much. I can't blame her. She is very lucky to have Dominic and Kenzie.


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Reply with quote  #215 
Deborah,
 
I love the photo of your babies, big and small!  You've been holding out on me w/ those puppy photos - they are just gorgeous, chunky things!
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Reply with quote  #216 

bump


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tatetori2

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Reply with quote  #217 

There is less them two weeks till Easter. Is every one getting their baking done.


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tatetori2

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Reply with quote  #218 

I'm sure I have the Jello cake recipe at home but I'm not sure what cheese balls you are talking about.


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tatetori2

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Reply with quote  #219 
I have the cake with the pudding recipe but it is basically the same.
 Bake a yellow or white box cake and while still warm poke holes quickly with a wooden spoon handle about 1 inch apart.

Make Pudding
Use instant pudding (2 packages)
1 cup confectioners sugar
4 c cold milk
Beat at low speed for 1 min

Pour 1/2 of the thin pudding over warm cake and into holes.

Allow remaining pudding to thicken slightly. Then spoon over the top swirling it to frost cake. Chill at least 1 hr.

Store cake in the ref. covered plastic wrap.


I'm thinking you would make the jello thicken for about an hour and follow the same directions?

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Reply with quote  #220 
There is a chocolate cake my sister in law always made

bake the chocolate cake as per box mix

still hot poke holes all over  Pour Sweetened condensed milk in the holes

cool 

the icing is cool whip

refrigerate

talk about a very moist and yummy treat


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Reply with quote  #221 

Laura that sounds good. We will have to give it a try.


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                                          Spinach Pie

2 lbs of frozen spinach thawed and drained
1 small onion chopped
4 eggs
1 cup of grated Romano cheese
1/2 cup bread crumbs (Italian)
2 tablespoon of olive oil
combine above ingredients

1/2 lb of mozzarella sliced
1/2 lb of sliced ham
roasted red peppers (large jar)

Layer between 2 pie crusts

layer ham, spinach mix, ham , Mozzarella, roasted red peppers,mozzarella, ham, spinach mix, ham, Pie crust

bake oven 375 for 40 min.

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tatetori2

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Reply with quote  #223 

bump


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Reply with quote  #224 
Great for when you have a bad cough, or cold, winter night:

Kristen's Hot Toddy:

Mug of very hot water
green tea teabag
lemon zinger tea teabag
1 TBS honey (I use raw honey)
pinch of ground nutmeg or cloves
1-2 shots of bourbon

Steep teabags for 10 min.  Add the honey, bourbon, and spice and microwave for another 40 sec to make it really hot. 

tatetori2

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Reply with quote  #225 

Wow that will cure what ails you.LOL Almost makes you want to get sick.


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Reply with quote  #226 
Mary - here's one for ya when you're well and for all of you chocolate lovers out there.  This one is out of this world!!!

Chocolate Cups with Whipped Cream
Recipe courtesy of Rachael Ray
Serves 4



Chocolate Cups with Whipped Cream This recipe is a no-bake pot de crème—no kidding!


INGREDIENTS
  • 2/3 cup whole milk
  • 1 egg
  • 2 Tbsp. sugar
  • Pinch salt
  • 1 cup semi-sweet chocolate chips
  • 2 Tbsp. hazelnut liqueur or dark rum
  • 4 demitasse cups
  • 1 cup whipping cream
  • 2 Tbsp. sugar
  • Mint sprigs, for garnish, optional

When planning your menu, make this dessert first to allow these chocolate cups to set and chill.

Heat milk in a small pan over moderate heat until it comes to a boil. In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook the egg and melt the chocolate. Process or blend 1 minute, until smooth. Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs. Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.


tatetori2

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Reply with quote  #227 

Oh Kristen stop. You'll kill me. LOL


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Reply with quote  #228 

Kristen, thanks your hot tea worked well for a bad sinus headache as well!


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LindaGreesonRice

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Reply with quote  #229 
This crazy pie is really good. Sure is easy to make too.. 

Sawdust pie

 

7 egg whites

1 ½ cups sugar

1 ½ cups graham cracker crumbs

1 ½ cups pecans, coarsely chopped

1 ½ cups shredded coconut

1   9 inch unbaked pie shell


1 - Preheat oven to 325 degrees

2 – In large bowl mix all ingredients  (egg whites, sugar, graham cracker crumbs, pecans and coconut) – stir well.

3 – pour into unbaked pie shell.

4 – bake for 35-38 minutes or until glossy and set.



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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".
Tracy

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Reply with quote  #230 
Ok, I have a dessert that I make, as a variation on my mothers trifle recipe.
Its very quick and easy to make

Tracy's Drunken Trifle
! bottle frangelico
2 all butter poundcakes Sliced into 1/2 inch thick slices
1 large tub whipped topping
2 cans blueberry pie filling

In a trifle dish ( or a big bowl) Line the bottom and sides with pound cake pieces. Drench the pound cake with frangelico. Add enough blueberry filling to cover the pound cake. Add a layer of whipped topping. add another layer of pound cake, and again soak in frangelico. Add another layer of pie filling, and whipped cream. Keep adding layers until you reach the top, seal in with whipped topping, let sit in fridge for about an hour, and serve.


Ok, I was looking for the recipe of chicken and pasta on another thread?? The thread had pictures of Beths Anjeli on it, and conversation about a recipe that had cooked chicken, and small pasta in it??

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Reply with quote  #231 
Since strawberry season is almost upon us (June here in Oregon) I thought I'd give you all the best cake to go with them. We eat this cake year round with nothing on it, but it is to die for with strawberries and whipped cream.

I make it in an Airbake pan at 375 for the same amount of time, but the recipe is for a regular 9X13 pan.


Hot Milk Cake

4 eggs
2 cups of sugar
2 tsp Baking Powder
2 cups of flour
1 cup milk
1 TBS butter
1 tsp vanilla


Preheat oven to 350 degrees. Grease and flour 9X13 Pan. Beat eggs till lightly colored, add sugar and beat. Mix together flour and baking powder, then add to egg mixture and beat till well mixed. Heat milk and butter till hot but not boiling. Add slowly to mixture while mixing, add vanilla, then beat till smooth. Pour into greased and floured pan immediately and bake at 350 degrees for 40 minutes.

-JulieC; off to the store to buy those California strawberries, ho hum.
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Reply with quote  #232 


                                     
               Chicken with Goat Cheese   
 

Here is a wonderful recipe made with Capri Hickory Smoked Goat Cheese, using one 4 ounce package or more. It comes in a small log and is a soft cheese, white and similar in consistency to cream cheese. If you cannot find the Capri Smoked cheese, use the regular Chevre plain goat cheese  or Chevre with herbs. I've bought the plain Chevre and the Chevre with herbs at Kroger, Sam's and Costco.
 
6-8 chicken thighs, skin on
garlic salt
black pepper
Extra Virgin Olive Oil
Hickory Smoked Goat Cheese OR plain goat cheese OR garlic and herb flavored goat cheese.  I've tried all but the hickory smoked is our favorite. You will need about one ounce per chicken piece.
 
Put two slices(about the size of a pat of butter) of goat cheese under the skin of chicken, being careful to leave part of skin attached on one side. May need small metal skewer or toothpick to keep cheese under the skin. With basting brush or messy hands cover each side of chicken with EVOO, garlic salt and liberally with black pepper.
Place chicken, skin side up on a foil lined cookie sheet and bake at 425-450 for 45 to 55 minutes. The skin is crisp and beautifully browned from the olive oil and black pepper. Also good left over the next day.
 
 
 
                                   Chickenwithgoatcheese2.jpg

                                         

  Image:Cheese 55 bg 061806.jpg
tatetori2

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Reply with quote  #233 

I made this already and it's to die for. Kathy sent me the recipe and boy oh boy it was good. You can even eat it cold. Oh Cole doesn't like it at all because he doesn't even get a taste.


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Reply with quote  #234 

Does any one have good Rhubbarb recipes. Don has polished off the third pie since Sunday, but I am looking for something different. He almost didn't get the second and third as he didn't comment at all on the first. But then said I can go pick some more rhubbarb for you--hint hint!


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JulieC

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Reply with quote  #235 
Rhubarb Cake

1 3/4 Cup brown sugar
1 cube of butter
1 egg
1 cup sour milk
1 1/2 cup diced fresh rhubarb
2 cups flour
1 tsp baking soda
1/4 cup sugar
1 tsp cinnamon

Preheat oven to 350 degrees. Grease and flour glass 9X13 pan. Cream together brown sugar and butter, beat in egg, add milk and flour alternately. Add soda and rhubarb. Mix well and pour in 9X13 pan. Mix sugar and cinnamon and sprinkle on top. Bake at 350 degrees for 40 minutes.


-JulieC
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Reply with quote  #236 

I have always added strawberries to my rhubarb pies .. goes well together.


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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".
tatetori2

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Reply with quote  #237 

Deb we peel and cut into 1 inch pieces , boil it down with sugar, and eat it just like that. It's also good if you add strawberries.


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Reply with quote  #238 

Thanks Julie for the new cake recipe and Deb for another pie one, seems like they all are a little different. I made a rhubarb pudding last night, was tasty, but sure had a lot of sugar in it. I have three large rhubarb plants, so lots to use. I would like to find a rhubarb chutney recipe, I think it would taste good with chicken or turkey.

Deb just remember the leaves and the roots are toxic so cut off the pink bottom of the stock. And when you pick it just grab at the base of the stock and pull, that way it continues to grow new stocks. We have had alot of rain so it is sweet in flavor right now.

Linda, yes I was going to buy strawberries and make something with both till I went to the store and they were $5.95 for a small box. Mine aren't ripe yet.



 

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Reply with quote  #239 

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Reply with quote  #240 
This Cedar Planked Salmon with Balsamic Maple glaze  is to die for...Bear and BigGun love to help me when I fix this meal. We live so far from a city that it would be a 150 mile round trip to go out and eat this meal so I had to learn to cook it. Am I well trained or what?



CedarPlankedSalmon1.jpg


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Reply with quote  #241 

I bet Mr Mo would like a plank of that...Biggie got a bite when Bear wasn't looking

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Reply with quote  #242 
this recipe was given to me by a friend.

Burnt Cream

1 pint whipping cream
4 egg yolks
1/2 cup granulated sugar
1 T. vanilla extract


Preheat oven to 350

Heat cream over low heat until bubbles form around edge of pan

Beat egg yolks and sugar together until thick and yellow  about 3 minutes

Beating constantly, pour cream in steady stream into egg yolks

Add vanilla and pour into custard cups

Place custard cups on a baking pan that has from 1/2 to 1 inch boiling water in the bottom.

Bake 45 minutes

Remove custard cups from water and refrigerate until chilled ...2 hours

Sprinkle each custard cup with granulated sugar

Place on top rack under broiler and cook until sugar topping is medium brown

Refrigerate before serving.

Serves 6

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Reply with quote  #243 

   CREAMY CHIPOTLE DIP

 
 
 
3 to 5 canned Chipotle Peppers in Adobo Sauce, seeded, then chopped and mashed
 
1 to 2 Tablespoons Adobo Sauce
 
2 Cups Hellmann's Regular Mayonnaise
 
1 Cup Sour Cream
 
2 to 3 cloves of Garlic, finely minced or mashed through a garlic press
 
1/2 Cup finely chopped green onions(some of  the green part included)
 
2  Tablespoons Fresh squeezed Lime Juice
 
1/4 teaspoon garlic salt
 
Combine all ingredients and refrigerate several hours. It will thicken after refrigerated and is so good with very thin tortilla chips....also good on baked potatoes. This dip keeps well three to four weeks in a glass jar in the refrigerator(especially if I hide it way in the back and can't see it)
 
Empacadora San Marcos Chipotle Peppers in Adobo Sauce, 11-Ounce Cans (Pack of 12)
For those that cannot find this product in your local grocery, Amazon has them available or you could move to Texas
 
 
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Reply with quote  #244 
Drunken Raspberries:

2 1/2-pint containers fresh raspberries
3/4 cup raspberry liqueur
Combine raspberries and liqueur in small bowl. Let soak at room temperature at least 1 hour and up to 3 hours. Cover and chill....can be done the day before you use them.
 
Top over pound cake..yummmm

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Reply with quote  #245 
I can't wait to try that Chipotle dip - mmmmmm!! 

Can't do the drunken rasberries though - I get high off vicks 44!!

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Linda Greeson Rice
AKC Breeder of Merit

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".
tatetori2

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Reply with quote  #246 
This one is different but I love it.

                                              Golden Rice Salad

1/4 cup bottled vinegar and oil dressing
3 cups of hot cooked rice (cook rice in chicken broth)
2 hard boiled eggs (chopped)
1 cup chopped celery
3 tablespoon each of dill pickles and pimentos
1/3 cup of finely chopped sweet onion
1/3 cup mayonnaise
2 teaspoons of prepared mustard
1/3 cup of sliced pitted black olives
salt and pepper to taste
lettuce
1/3 cup of bacon bits


Pour dressing over hot cooked rice.Toss and set aside to cool. Add remaining ingredients except lettuce and bacon bits. Toss lightly. Chill thoroughly. Serve on lettuce and garnish with additional sliced hard boiled eggs if desired. Sprinkle with bacon bits.


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                                                   Tuna burgers( Good for your vegetarian friends)

1  7 oz. can of Tuna drained and flaked
1/2 cup bread crumbs( can use 2 slices of white bread)
1/2 cups chopped celery
2 teaspoons of finely chopped onions
1/3 cup of Mayonnaise
2 teaspoons of chili sauce
1 teaspoon lemon juice

lettuce
tomato
4 hamburger rolls

combine first 4 ingredients ,blend next 3 ingredients. Stir into tuna mix. Form patties. Fry in oil on med heat for 5 min or  barbecue

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Reply with quote  #248 
 
Since locating my dream zester/measuring cup thingy, I have been on a major citrus kick.
You can do this recipe with lemon, lime or orange zest and juice
 
1 large citrus fruit ( pick from above)
4 boneless chicken breasts
3 eggs beaten
1 cup flour
1 tablespoon lemon pepper
1/2 cup chopped parsley
1 can chicken broth
6 tablespoons butter
1/4 cup olive oil
1/4 cup white wine (optional, may use water instead )
 
Mix flour & lemon pepper in large shallow bowl 
Place chicken breasts between plastic wrap and beat the snot out of them with meat mallet or back of a heavy pot until tender and equal thickness throughout
Melt butter and olive oil in large skillet
Dredge chicken in flour, then egg, then back in flour and place in skillet on medium heat until light golden.
Carefully remove and set aside.
Add leftover flour to skillet and whisk into butter/oil until a golden rue is formed.
Add white wine and chicken broth
Add zest and juice of lemon
Add parsley
Whisk all together until smooth
Place chicken back in skillet making sure to cover the chicken with the gravy
Lower heat and simmer covered about 15 minutes
 
The leftover gravy is fabulous over steamed broccoli and rice
 
** I have also done this with oranges and thin cut dark meat bone in pork chops. At last few minutes add a can of mandarin orange segments YUMMY

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KimB

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Reply with quote  #249 
I know it's not Thanksgiving yet, but does anyone have any suggestions on what to do with this?


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Kim, Beamer, and my angel Homer (2/28/03-2/28/11)
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Reply with quote  #250 

Pop him off and cook him up for the furkids.


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Mary and Cole
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