All this talk about food from Wat, Jo and Sing got me thinkin'.....how about a recipe thread? <p>You know new ideas, some kind of constructive diversion and who knows we probably have a lot of talented cooks out there. Even the guys!!! [img]images/icons/shocked.gif" border="0[/img] [img]images/icons/grin.gif" border="0[/img] <p>We had a thread like this last year when I first came aboard and I must admit it really helped. In fact I even tried out some of those recipes. Yum!!!! Jo's peach cobbler......<p>Anywho... recipes don't have to limited to food and drink, they can even include the recipes of love and life. All in good taste of course. LOL! [img]images/icons/grin.gif" border="0[/img] <p>So to all who want to join in...... soups up! [img]images/icons/tongue.gif" border="0[/img] <p>L.

Well, I will add my "famous" popcorn game if anyone wants to know how to play. [img]images/icons/grin.gif" border="0[/img]

Thanks , this is a great idea. I need a lift.. I love to cook and have an excellent key lime pie that is easy peezy to meake! I will post it in a bit! Hugs, RMM

Well, I've been told I'm a good cook and never had anyone go home unhappy from a dinner get together. Mostly I cook by ear(mom, taught me. Hey, she posts here too so maybe she should give you some) like tonight's pasta sauce but here's one that I have a sort of recipe for:<p>Pineapple Salmon(serves two)<p>You'll need one large or two smaller sized salmon fillets. Avoid the steaks as they are a greasier cut and the heavy fish oils overpower the sauce.<p>1/4 pound of large Tiger Shimp<p>1 or 2 small Maine Lobster tails(you can find these in most large fish markets) if you can't find them you can sub crabmeat, backfin being choice.<p>1 small can of pineapple slices<p>2 lemons<p>1 pint of heavy cream<p>roughly 6-8 raspberries(optional but they make the sauce a nice color and add a great flavor)<p>
Put the heavy cream in a small saucepan and put on a medium heat. Stir often. Don't let the cream overboil but a little bit is okay. It'll slowly begin to thicken.<p>Turn the rind of the lemon into zest(meaning take the peel, remove all traces of the lemon and chop into small pieces.) The amount you'll want to use will be roughly 1/4 of the lemon peel. Stir this into your cream.<p>After the lemon add 1/2 teaspoon of sugar<p>Take the can of pineapple and drain the syrup into the heavy cream. Don't add pineapple at this time but chop the fruit into chunks and chill in the refrigerator.<p>Take your lobster tails or crabmeat(lobster tails should be cut into small pieces) and your peeled, deveined shrimp(shimp should be halved) and add into cream sauce.<p>(If you have raspberries add them now and only as much as turns the sauce a rich pinkish red color. You don't want too much in there.)<p>Stir sauce until it is thick. Will take roughly 20 minutes to get it the consistency of an Alfredo sauce.<p>Salmon can be either grilled(best) or broiled with merely a little salt, parsley and lemon. Cook through.<p>When done coat the salmon generously with sauce and on top of that add your chilled pineapple pieces.<p>The sauce is very delicate, sweet and gets rave reviews every time I've served it and goes great with the flavor of the salmon.<p>[ February 24, 2002: Message edited by: Nduli2 ]</p>

Cajon Chicken Pasta<p>You will need:<p>2 boneless, skinless Chicken Breasts
Olive Oil
Angel Hair Pasta
I pkg. Mushrooms (button or sliced)
1 clove Garlic
1 small onion
Cajon Seasoning, the hotter the better
1/4 c water<p>Cut chicken into bite sized pieces
Chop Garlic and Onion<p>Rub saute pan with Olive Oil and throw in Chicken, Garlic and Onion... brown lightly. (A Wok works well too)<p>Take 1/4 water, add enough cajon seasoning to make your eyes water and pour into Chicken mixture, add mushrooms, cover, simmer until water is all but gone.<p>Boil pasta in water with 2 tbs of Olive Oil. Drain.<p>Put Chicken Mixture into Pasta and add more cajon seasoning - toss and enjoy!<p>BBQ Beans to DIE FOR!! (Can be made in crock pot - great for pic-nics and keep well)<p>5 strips bacon
1 small onion
4 cups Pinto Beans (canned, dry, doesn't matter)
1 cup honey
1/2 cup brown sugar
1 bottle Bold and Spicy Bullseye BBQ Sauce<p>Fry up the bacon - crumble. Save grease. Put bacon crumbles back in pan and add onions. Saute until onions turn a golden brown. If there's any grease left, drain.<p>Put beans in crock pot (rinsed and boiled before, or canned) and add all ingredients. <p>Crock pot for 4-7 hours (the best) or stove top for 1-2 hours.

Once again ...<p>Jo's Tirimasu:<p>Ingredients<p>Pound cake or 1 package lady fingers
5 shots of fresh espresso<p>Filling:
1 tub of marscapone cheese
1 pkg of cream cheese
1 cup sugar
1 tsp vanilla
1 egg yolk
2-3 shots of Kahlua (I make my own)<p>Topping:
Whipped Cream
Chocolate shavings

• Mix filling ingredients with mixer
• Arrange cut up pound cake or lady fingers in 2" deep pan
• Pour some espresso over the cake (not all of it)
• Spread a layer over cake
• Repeat last four bullets

<p>Top with whipped cream. I spike the whip cream with some Kahlua too. [img]images/icons/smile.gif" border="0[/img]

hey guys your in luck-im a gourmet cook. give me a main ingredient-meat, fish, etc.. and i can give you a wonderfull recipe. and they are all fairly easy-i have taught many people to cook. even men-sorry guys. i make meals for all occasions-love, holidays, everyday, anything. just get me going....

Okay Nikko, you're on!<p>I would like a recipe for an apetizer involving mushrooms -- button, Portebello, Shytake ... you pick.<p>Jo<p>p.s. The MB profanity police edited the correct spelling of shytake.<p>[ February 24, 2002: Message edited by: Resilient ]</p>

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by Resilient:
<strong>Okay Nikko, you're on!<p>I would like a recipe for an apetizer involving mushrooms -- button, ****ake ... you pick.<p>Jo</strong><hr></blockquote><p>Haha -- the filter picked up sh!take and put a little * because [censored] is a bad word!!!<p>hahahahahhahahahahhahahahah - the things I find funny - hahahahahahahahahahahahahah [img]images/icons/grin.gif" border="0[/img]

It takes so little these days Jo. Had someone said "underwear" I probably would have pee'd my pants!!

Hey Jo & Sheryl, <p>This is a recipe thread.....watcha lingo..... I mean linguine.... LOL!!! Getting kinda dingy.... need to eat dinner. [img]images/icons/tongue.gif" border="0[/img] <p>I like both your recipes. Hm....... gonna try the beans one first then the dessert. Yum.<p>Nudli, great recipe but how much does it cost to make it? <p>Nikko, ok you're on. Umm...... I am having problems with a cut of Pork Loin Roast Center Cut about 1.86 LB (pounds that is)..... <p>Sing what's that popcorn game of yours? <p>Ok Honey, you have a sweet name so you'd better come up with a good recipe. <p>Where are the guys? Isn't one of them out there a BBQr? I remember something about ribs on the barbi. [img]images/icons/rolleyes.gif" border="0[/img] [img]images/icons/tongue.gif" border="0[/img] [img]images/icons/grin.gif" border="0[/img] <p>L.<p>[ February 24, 2002: Message edited by: Orchid ]</p>

Ok here is my speciality. <p>I've done this with Tuna, scrambled eggs with bacon, and steak/mushroom/g peppers/mozarella cheese. If you need help in figuring out how to do any of these variations, just email me!!<p>Hamburger Whatever Loaf<p>1-1 1/2pounds ground meat
Browned, crumbled, drained<p>Season to taste, can add sauteed onion, g peppers, mushrooms, cabbage or whatever.<p>3-4 slices dried bread crumbled over meat, mix together. Add 1 or 2 beaten eggs, enough so that mixture stays together. Add about 2 cups grated cheese.<p>Thaw loaf of frozen bread dough (I usually do this in microwave 2-3 minutes on defrost) then roll out to a rectangle 6 or so inches wide by about 12-14 inches long.<p>Place meat mixture down center of dough. Bring dough up around meat and pinch shut closing to ends, bring pinched ends up and in pinch into center. Place on sprayed cookie sheet (In u shape if it doesn't fit)<p>Brush with egg wash or spray with water before and durning baking for crusty bread.<p>Bake at 375 degrees for 25- 30 minutes til golden brown.<p>Let set for a few minutes and then slice, I usually get 10 slices. Everybody always fights for the end pieces in my house. But with WH no longer here that leaves an extra piece for the kids! HA!!<p>Enjoy, have already copied a few recipes!!<p>Dawn [img]images/icons/smile.gif" border="0[/img]

Cake decorator hobbyist here!<p>Dream Cake: 350 deg.<p>1 pkg Duncan Hines white cake mix
1 env. Dream Whip
4 egg whites
1 c ice cold water<p>Put ingredients in a deep bowl (recipe will double upon beating). Mix on low-med speed until well mixed and scrape down sides of bowl. Beat on high speed 2 min. Pour into two wax paper- lined, greased 8 in pans. Bake 350deg for 30, or so, min. Bake until cake pulls slightly away from pan edges but do toothpick test to ensure doneness. <p>Icing tip:
Never put spatula on cake. Plop lots of icing on and push it to where you want it to go. Ice sides first and then top. Or is it vice versa? Does it really matter then? Another tip...I think it works with other kinds of frostings but I know it works with chocolate, put frosting in microwave for a few seconds (I didn't do it, just witnessed it), until kind of melted and pour over cake. Don't thaw a fat (butter or cream cheese) in the microwave, it won't set and whatever you're making will be runny.

ok guys-here we go-sorry it took so long, i went to bed early, i have a cold.<p>stuffed mushrooms with crab-<p>you can use any mushroom you want,clean them and take bottoms off-the top is the part you stuff.<p>stuffing- depending on how many you are making-ill say 24 med size mushrooms-<p>1 1/2- 2lbs king crab legs-if you can find med size they are cheaper and you are going to shred them up anyway
1 stick melted butter
1 small jar roasted peppers in oil
seasoned breadcrumbs
parmesean cheese for sprinkling on top<p>
boil crab for about 5-7 min, drain and remove meat from shells. pull apart into bite size pieces and shreds. put in large mixing bowl. in food proccesor or blender, combine melted butter and 3 slices of roasted peppers and blend until smooth. pour onto crab. add enough breadcrumbs to make a wet paste mixture. for this amount start with 3/4 cup of crumbs and add more if needed. mix together well. spoon onto mushroom cups and sprinkle with parmesian cheese. you can also use other cheeses-whatever you like. bake in 350 deg. oven until mushrooms are tender- use toothpick to test-when inserted easily they are done. im not giving a cooking time- it depends on the mushrooms and their size. good luck jo<p>orchid- is it bone in or boneless- ill go with boneless-if its bone in let me know. this is stuffed pork loin roast.
have the butcher or yourself butterfly the roast. this means cut it open and flatten it.
you need pure cotten string to tie back together when done stuffing.
fry 1 lbs good sweet loose pork sausage. let cool
do not remove grease. i make my own cornbread stuffing but you can use a box of the box brand-stovetop etc. people have done this,its easier and more realistic for everyday. when using the box brand saute apples in butter in fry pan and add to stuffing mixture. i also add whole canned cranberries to the stuffing mixture, and mushrooms. mix this all together and let cool. open roast and spread stuffing on inside evenly. roll roast together and tie shut. roast in 350 deg. oven for about 1 1/2 hr. check roast with thermometer-oven temps vary. you could make a cranberry sauce glaze to seve with it when its done.
hope these help--anyone else??????

Since some of you may still have some snow (we did not get much of any), I thought I would post my Snowcream recipe.<p>One large bowl of fresh clean snow (about a gallon)
2 eggs
2-3 cups of milk
2 cups sugar
2 tea spoons of vanilla extract
Nestle Quick for those that like chocolate<p>Mix the milk, eggs, sugar, and vanilla in a blender or with a hand blender. Make sure the eggs and suger are well mixed into the solution. Taste the solution, it should be very sweet and strong.<p>Retreive the snow in a large mixing. Slowly pour the solution into the snow while mixing with a large spoon. All of the mixture may not be needed or more snow may need to be obtained to use all the mixture. Mix in solution until you achieve the desire consistency (snowcream should be firm with no ice or unmixed snow).<p>Freeze any portion not eaten in a sealable container.<p>Enjoy!<p>[ February 25, 2002: Message edited by: Longing ]</p>

Cool recipes...... Snowcream?!?!? What talent we have here. U all may make a great cook out of me yet!!!! My mom can whip up anything out of practically nothing. My grandfather on my dad's side was a chef/cook with his own restraurant in the 'olden days'. Both my grandmas were pretty good cooks so even though I appear to be able to carry my own, I do feel rather inadequate around them. My aunts are pretty good also. <p>Anyway, in the dessert area how about a no fault cream puff or eclair recipe? Mine always seem to get soggy. Also the Barcardi Rum cake recipe I had seemed to disappear.....any takers?!?!? <p>By the way, I have an easy Hawaiian version of the dream cake recipe that I submitted and was printed in our local paper. Very easy and made with 7UP. Even had a lady call me to tell me how good hers came out!!! [img]images/icons/grin.gif" border="0[/img] <p>Now where are the guys?!?! I mean we will even take good restraurant recommendations. U know like Bon Appetite?!?!?<p>Thanks,
L.

I'm searching for my yummy Taragon salad recipe. soon!<p>Jo

<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by nikko:
stuffed mushrooms with crab-<p>you can use any mushroom you want,clean them and take bottoms off-the top is the part you stuff.<p>stuffing- depending on how many you are making-ill say 24 med size mushrooms-<p>1 1/2- 2lbs king crab legs-if you can find med size they are cheaper and you are going to shred them up anyway
1 stick melted butter
1 small jar roasted peppers in oil
seasoned breadcrumbs
parmesean cheese for sprinkling on top<hr></blockquote><p>This sounds awesome! Thank you Nikko. I love CRAB!<p>[ February 25, 2002: Message edited by: Resilient ]</p>

by the way-you can use the stuffing for almost anything-lobster,fish,shrimp,veal,etc. i also make a huge batch-about 4-5 lbs of crab and bake it in a pie plate. serve as a main dish or a side stuffing- i could eat 10lbs of this myself-no wonder i use to be overweight..