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Date Posted: 22:41:15 02/28/07 Wed
Author: Joyce
Subject: Good Night`s & Sweet Dream`s & Have aVery Good Morning To !!Tina & All CS`s & Marty!!

Good Night & Sweet Dream`s
All CS`s & Tina & Marty

Caramel Bananas recipe
1/2 cup granulated sugar
1 cup light brown sugar, firmly packed
3 tablespoons evaporated milk
2 tablespoons butter
2 ounces white rum
4 bananas, sliced
1 to 1 1/2 cups chopped peanuts
Heat first four ingredients in a skillet until the sugars
caramelize (melt and start to turn brown). Stir in 2 ounces
white rum and let cool.
Slice 4 bananas. Arrange 1/2 banana per person on dish, spooning
3 to 4 tablespoons of the caramel sauce over the bananas.
Sprinkle 1 to 2 teaspoons of chopped peanuts over the caramel
sauce.Yield: 8 portions (1/2 banana each)
~~~~~~~~~~~~~~~~~~~~~~
Bing Cherry Fritters recipe
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 tablespoon cinnamon
1 1/3 cups milk
4 eggs, separated
1 tablespoon vegetable oil
1 tablespoon fresh lemon juice
2 cups Bing cherries, pitted
Oil for frying
Sifted confectioners sugar
In a large bowl, sift together the flour, baking powder, salt,
sugar and cinnamon. Add the milk, egg yolks, oil and lemon juice
and beat until smooth.
In a large bowl, whip the egg whites until soft peaks form, then
gently fold them into the batter. Fold in the pitted cherries.
In a deep, heavy saucepan, heat 3 inches of oil to 375 degrees
F. Drop a few tablespoonsful of the batter into the hot oil and
fry for 3 to 5 minutes, or until golden brown. Drain on paper
towels and keep warm in a very low oven. Repeat until all the
batter is cooked. Serve at once, topped with confectioners
sugar.
~~~~~~~~~~~~~~~~~~~
Baked Candied Cranberries recipe
1 pound fresh cranberries, washed
1 3/4 cups granulated sugar
2 tablespoons water
4 tablespoons lemon juice
8 ounces orange marmalade
Grated lemon peel (optional)
1/4 cup Grand Marnier or brandy (optional)
Spread cranberries in a 13 x 9-inch pan. Sprinkle evenly with
water and sugar. Cover with foil and bake in a 325 degree F oven
for about 45 minutes or until cranberries start to pop. Shake
pan twice during baking. Remove from oven and stir in lemon
juice, orange marmalade and liqueur. Chill well before serving.
~~~~~~~~~~~~~~~~~~~~
Savory baked grits
Makes about 6 servings
1 (16-ounce) package Jimmy Dean's pork sausage
7 eggs, beaten
3 cups shredded sharp cheddar cheese
2 tablespoons melted butter (or more if desired)
½ teaspoon cayenne pepper
Salt
3 cups Quaker Quick Grits, cooked
1 small garlic clove, minced
Remove the sausage from the casing and crumble. Cook in a
skillet until all pink has disappeared. Drain on paper towels
and then spread the sausage on the bottom of a lightly greased
13-by-9-inch baking pan.
Combine the eggs, 2 cups of the cheese, the butter and cayenne
pepper. Season with salt to taste. Gradually add the egg mixture
to the cooked grits and pour over the sausage. Top with minced
garlic and the remaining cup of cheese. Bake 350 degrees until
hot and bubbly, 20 to 30 minutes. Let stand for 5 minutes before
serving.
~~~~~~~~~~~~~~~~~~~~
Asparagus mold
Makes 10 to 12 servings
3 packets Knox gelatin
3 tall cans Green Giant asparagus; drained, liquid reserved
2 chicken bouillon cubes
2 tablespoons fresh lemon juice
1 to 1 ½ cups Blue Plate mayonnaise
1 (8-ounce) package cream cheese, softened
Tabasco, salt and pepper
2 tablespoons chopped parsley
¼ cup chopped green onions
4 to 6 hard boiled eggs, chopped
1 pound bacon, fried crisp and crumbled
Paprika
Put about half of the liquid from the asparagus into a pot.
Sprinkle in the packets of gelatin and dissolve over low heat.
Set aside.
Put the remaining asparagus liquid into a Pyrex measuring cup or
other microwaveable container. Add the chicken bouillon cubes
and microwave to dissolve the cubes. Pour this into the pot and
stir to mix.
Combine the asparagus spears, lemon juice, mayonnaise and cream
cheese in a food processor and pulse several times to blend. Add
the parsley and green onions, and season with Tabasco, salt and
pepper. Add the gelatin/broth mixture and pulse once or twice to
blend.
Spray a large ring mold with non-stick spray. Sprinkle the
bottom of the mold with about half or two thirds of the chopped
eggs and crumbled bacon. Pour in the asparagus mixture. Cover
and store in the refrigerator until it sets, about 3 hours.
When ready to serve, unmold onto a bed of curly leaf lettuce and
garnish with the remaining chopped eggs and crumbled bacon.
Sprinkle lightly with the paprika.
If this isn't sinfully good enough, Valerie likes to put
mayonnaise (preferably homemade) in the center of the mold for
those who want more indulgence.
~~~~~~~~~~~~~~~~~~~~~~
Alaska Nuggets
1 1/2 cups Canned salmon
1/2 cup Mashed potatoes
1 tbsp. Minced celery
1 tbsp. Minced onion
1 tbsp. Butter
Salt and pepper to taste
1 tsp. Worcestershire
1/2 lb. Cheddar cheese, cut into 1/2 inch cubes
1 Egg, beaten
1 cup Sifted bread drumbs or flour
Mix flaked salmon and potatoes. Cook celery and onion
in butter until tender; mix well with salmon. Add seasonings and shape into little balls the size of a walnut. Push a cube of cheese into each ball; reshape. Dip in egg and roll in crumbs or flour.
Fry in enough fat at 375 degrees to cover. Or use less fat and turn balls to brown.
~~~~~~~~~~~~~~~~~~~~~~~~
Bloody Mary Crawfish Jambalaya
1/2 cup Bloody Mary mix
1 (8 ounce) can beef consommé
1 cup chopped onions
1/2 cup chopped green bell peppers
1 small fresh jalapeno, seeded and chopped
1 (4 ounce) can sliced mushrooms, drained
1/2 cup (1 stick) butter, melted
1 pound peeled crawfish tails
2 1/2 cups long-grain rice (uncooked)
1/2 teaspoon salt
1/4 teaspoon cayenne
Combine all of the ingredients in an 8- to 10-cup rice cooker.
Do not add water. Turn on cook cycle. When the cycle is over,
keep on the warm cycle for at least 30 minutes. Do not attempt
to cook this in a smaller rice cooker.
Makes about 8 servings.
~~~~~~~~~~~~~~~~~~~~~~~
Syrup Recipe Out Of Louisiana
Gingerbread With Streens Cane Syrup
1/4 lb. butter
2 eggs
3 cups Steen's Pure Cane Syrup
1/4 tsp. baking soda
1 tsp. powdered ginger
½ tsp. minced candied ginger
2 cups sugar
3 cups boiling water
2 ½ cups all purpose unbleached flour
½ tsp. salt
½ tsp. grated ginger root
Preheat oven to 350 degrees and prepare a half sheet pan for
baking. Using paddle attachment of mixer, cream butter with
sugar and eggs. Add boiling water to syrup. Add to creamed
mixture. Pre-sift and add to mixture: flour, baking soda, salt,
powdered ginger, grated ginger root and minced candied ginger.
Spread mixture on half sheet pan and bake until the center
springs back, about 30 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Double Fudge Coca Cola Cake
(like Cracker Barrel)
Ingredients:
1 C. Coca-cola
1/2 C. oil
1 stick Margarine
3 Tbsp. cocoa
2 C. sugar
2 C. flour
1/2 tsp. salt
2 eggs
1/2 C. buttermilk
1 tsp. baking soda
1 tsp. vanilla
Preparation:
In a sauce Pan, Bring Coca-Cola, Oil, Margarine, and cocoa to a
boil, mix the sugar, flour and salt, Pour in the boiling liquid
and beat well. Add the eggs, Buttermilk, soda, and vanilla and
beat well. Pour into a greased and floured sheet cake pan, and
bake at 350 degrees for 20-25 minutes.

Frosting
1/4 lb. Margarine
3 Tbsp. cocoa
6 Tbsp. cream or milk
1 tsp. vanilla
1/2 to 1 C. pecans chopped
1 lb. confectioners sugar
In a saucepan, combine the butter cocoa, and milk and heat until
the butter melts, Beat in the remaining ingredients, and Spread
on the hot Cool and cut.
~~~~~~~~~~~~~~~~~~~~~~~
Crockpot Pot Roast
3 to 4 lb roast
1 tsp salt
¼ tsp. pepper
2 T. shortening
3 medium potatoes
3 medium carrots, sliced
2 medium onions, sliced
1 cup water
Season meat with salt and pepper. Heat shortening in skillet
and brown roast. Place vegetables in bottom of slow cooker and
place roast on top. Add water. Cook on low 10 to 12 hours.
~~~~~~~~~~~~~~~~~~~~~
Pineapple Tropical Pie
1 pkg. (3.4z.) instant cheesecake mix, prepared according to
pkg directions
1 can (21z.) Comstock Pineapple Fruit Filling
1/4 c chopped pecans
1/4 c shredded coconut
1/2 t rum extract
1 prepared graham cracker crust
1. In mixing bowl, combine cheesecake, fruit filling, nuts,
coconut and rum. Pour into crust.
2. Freeze 8 hours til firm.
3. Thaw 5-10 mins at room temperature before serving.
4. Cut into slices and serve.
~~~~~~~~~~~~~~~~~~~~
BBQ Shrimp Creole Style
Ingredients:
1/4 butter unsalted
2 Tablespoons peanut oil
2 Tablespoons chopped garlic
1 bottle MGD Beer
2 Tablespoons rosemary, chopped
1 Tablespoon thyme, chopped
1 Tablespoon oregano, chopped
2 Tablespoons basil, chiffonade
20 pieces shrimp (16/20 size), shells on
1 Tablespoon Creole Seasoning
3 dashes Lea and Perrins Worcestershire Sauce
Dash of Tabasco Sauce to taste
1 lemon, juiced
Directions:
In a sauté pan, heat half of the butter and peanut oil. Add
garlic and sauté for 2 minutes, then add all the herbs, and
continue to sauté for 2 minutes more. Add MGD Beer and let
reduce by half. Add shrimp, Creole seasoning, Lea and Perrins
and Tabasco sauce. Sauté until cooked through, do not overcook
Add lemon juice and serve with crusty French bread to dip in
that sauce!!!! Yields: 2-4 servings.
~~~~~~~~~~~~~~~~~~
Bacon-Stuffed Burgers recipe
Yield: 8 servings
4 slices bacon
1/4 cup onion, chopped
1 can mushroom pieces, drained and finely chopped
1 pound lean ground beef
1 pound bulk pork sausage
1/4 cup Parmesan cheese, grated
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoon steak sauce
Cook bacon until crisp. Remove bacon and discard all but 2
tablespoons drippings. Saute onion in drippings until tender.
Crumble bacon: add with mushrooms to skillet and set aside.
Meanwhile, combine beef, pork, cheese, pepper, garlic powder and
steak sauce in a large bowl. Shape into 16 patties. Divide bacon
mixture and place over eight of the patties. Place remaining
patties on top and press edges tightly to seal. Grill over
medium coals until well-done (pork sausage in burgers requires thorough cooking).
Serve on buns, with lettuce if desired.
Yield: 8 servings.
~~~~~~~~~~~~~~~~~~~~~~~
Butter Cake
Yield: 2 layers
3/4 cup (140 grams) butter flavored vegetable shortening
1 1/4 cups (300 grams) sugar
2 1/2 cups (300 grams) cake flour, sifted
3 teaspoons (14 grams) baking powder
1/4 teaspoon salt
8 egg yolks (130 grams), beaten
3/4 cup (180 grams) milk
1 teaspoon vanilla
Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans
with shortening and set aside.
Cream together the shortening and the sugar. Combine the flour,
baking powder, and salt. Slowly alternate adding the egg yolks
and milk with the dry ingredients and mix until well combined.
Add the vanilla and mix well.
Pour into the prepared pans, about 550 grams of batter for each
cake. Bake for 18 to 20 minutes. Remove from oven and cool on a
rack.
~~~~~~~~~~~~~~~~~~
Baked Ham
I use a smoked ham
Lay it on its back
I score it about ¼ in. deep on a 45 % angle in both directions
½ cup of molasses
4 heaping Table spoons prepared mustard
1 heaping Table spoon of black pepper
1 heaping tea spoon of garlic powder
1 tea spoon ground cloves
mix well place ham on cross of heavy duty alum .foilrub glaze on to ham . Rub hard so it will go into the cutsSeal the foil good.Place into a 350 df pre heated oven and bake for 30 min.Remove from oven and roll over a couple of times bake for
another 30 min. remove from oven and unfold the foil and
place 4 slices of pineapple on top then place a cherry in each
of them. With tooth picks Put it under the broiler
(WATCH IT CLOSE) as soon as the pine apple browns get it out.
~~~~~~~~~~~~~~~~~~~~
Apple Fritters with Custard Sauce recipe
6 Golden Delicious apples
1/3 cup granulated sugar
1/3 cup brandy
1/4 teaspoon ground cinnamon
1 3/4 cups flour
2 egg yolks
3/4 cup milk
2/3 cup beer
2 tablespoons butter, melted
4 egg yolks
1/3 cup granulated sugar
1 1/2 cups milk
1 1/2 teaspoons vanilla extract
Vegetable oil (for frying)
2 egg whites (at room temperature)
confectioners sugar
Pare and core apples. Cut into 1/4-inch rings. Place in large
bowl. Toss with 1/3 cup sugar, brandy, and cinnamon. Refrigerate
at least 1 hour, tossing occasionally. For the fritter batter,
in a bowl combine flour, 2 yolks, 3/4 cup milk, beer and butter.
Let stand one hour at room temperature.
To prepare custard sauce, in a medium saucepan combine yolks and
1/3 cup sugar. Stir in 1 1/2 cups milk. Cook over medium low
heat, stirring constantly, until custard coats the back of a
metal spoon. Stir in vanilla extract. Cool to room temperature.
~~~~~~~~~~~~~~~~~~~~
Roast Sticky Chicken
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken,as big as you can find
1 onion, quartered
In a small bowl, thoroughly combine all the spices. Remove
giblets from chicken; clean the cavity well and pat dry with
paper towels. Rub the spice mixture into the chicken, both
inside and out, making sure it is evenly distributed and down
deep into the skin. Place in a resealable plastic bag, seal and
refrigerate 6 hours to overnight.
When ready to roast chicken, stuff cavity with onions,and place
in a shallow baking pan. Roast, uncovered, at 250 degrees for 5
hours (yes, 250 degrees for 5 hours). After the first hour,
baste chicken occasionally (every half hour or so) with pan
juices. The pan juices will start to caramelize on the bottom
of pan and the chicken will turn golden brown. If the chicken
contains a pop-up thermometer, ignore it.
Let the chicken rest about 10 minutes before carving.
~~~~~~~~~~~~~~~~
Shrimp Stuffed Potatoes
Recipe courtesy Paula Deen
6 large Idaho potatoes
Vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated Monterey Jack
2 cups sour cream
Salt and pepper
1 pound shrimp, peeled and Sauteed
Paprika
Preheat oven to 350 degrees.
Begin by washing potatoes, drying them, and gently pricking
them with a fork on the sides. Coat each potato with vegetable
oil, place on foil covered pan, and bake for approximately
1 hour.
Place the butter in a large bowl. Remove the potatoes from the
oven and slice each potato in half. Gently scoop out the potato
and place in the bowl. Using a mixer on high, mix the potatoes,
butter, sour cream, salt, and pepper. Fold the shrimp and both
cheeses into the mixture. Gently stuff the mixture back into the
potato shells, making sure not to break them. Pile the mixture
as high as you can on top of the potato shells. Sprinkle each
potato with cheese and paprika for color. Bake in the oven for
approximately 20 to 30 minutes until browned on top.
In a large skillet, heat 1 inch of oil to 375 degrees F.
In a small bowl, beat egg whites until stiff; fold in fritter
batter. Drain liquid from apples. Dip apple slices, one at a
time, into batter with fork or tongs, letting excess drip back
into bowl. Fry fritters until brown on one side; turn and brown
other side. Drain on paper towels. Arrange on plate; sprinkle with confectioners sugar.Serve with warm custard sauce.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tailgate Chicken Teriyaki Recipe
This recipe serves: 6
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients
2/3 cup soy sauce
1/4 cup mirin (rice wine)
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon freshly grated ginger
2/3 cup beer
6 skinless, boneless chicken breasts, 4 to 6 ounces each
Cooking Instructions
1. For the teriyaki marinade, combine the soy sauce, mirin,
vinegar, sugar, ginger and beer in a small saucepan. Cook over
high heat until the mixture reduces by half. Let cool.
2. Place the chicken and teriyaki marinade in a plastic bag and
seal tight. Place the bag in a cooler with ice packs and let the
chicken marinate on the way to the game.
3. When you get to the parking lot, preheat a portable grill.
4. Grill the chicken on each side until it is cooked through,
about 4 to 6 minutes per side.

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