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| Recipes! Whats for dinner? - Goto page Previous 1, 2, 3, 4, 5 |
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victims cry
 Posted:
Sun Jul 02, 2006 9:14 pm |
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| SavannahStar wrote: | | victims cry wrote: | Actually i suggest people not try turkey frying. It is a cause of significant injuries and even deaths during the holidays. No matter how fast it is or good, deep frying a turkey is just not worth the risk. Fires, burns, loss of house, and life have happened.
I always wanted to try but decided no matter how careful i thought i would be, the ppl who were injured or killed probably thought the same |
I never heard that, VC. Geez, they even show it on Food Network.
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There are many ways to minimize it and fry it "safely" but it only takes one child or someone with a drink or two over the limit to knock it over -and always do it outside bc in the house can ensure a fire if there is a problem - and cause a fire due to the high oil temperature if inside and a person outside.
If a turkey roast gets knocked over or boiled or or, worst case is a burn. Worst case with a fry is a house fire and deaths. Either due to the fire or the essentially being boiled in oil over a large part of their body. It isnt like a splash or two. Which is when another problem can occur, the removal of it. Maybe you get a splash or two of oil, no big deal but it makes you drop it back in which makes a much larger splash. etc. ts not like frying chicken whick is a pan rather than more than a gallon of oil
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On Vacation!
Joined: 22 Mar 2006
Posts: 9440
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| Rosalee
Posted:
Mon Jul 03, 2006 2:15 pm |
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Beanpot recipe
This is a great beanpot recipe from Home & Garden Party so Thought I'd pass it on. Tastes Great!!
Coke Roast
Items needed 1 Roast, cream of mushroom soup, 1 can of coke.
In a Beanpot (or slow cooker) place a3-4 lb. beef roast
Pour 1 can of coke over the roast.
add i can of cream of mushrrom soup or cream of celery soup
in this order. Do not deviate. The coke acts as a tenderiser. You may also omit the soup & add carrots, celery & potatos for a pot roast. Tastes Great!
Rosalee Decker
Home & Garden Party
www.ywave.com/~zelmyrs/
360-458-5680
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Joined: 02 Apr 2006
Posts: 21
Location: Wa
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| Mariah
Posted:
Mon Jul 03, 2006 3:42 pm |
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| SavannahStar wrote: | Yeh, MJ, our grill has a cover. I'm trying to imagine if that cover is tall enough to cover a chicken though. Well, I guess, if the actual grill (rack) is down to its lowest level. I have to think about this. Ah so your hubby loves a CHARCOAL grill......good man! 
So.....this would take about 2.5 hours? Well if the charcoal is on ONE side of the grill, and the chicken on the other....then I guess you can put the chicken on while the coals are still VERY VERY hot...right after the flames go out, right? Ask him about this. Then cover it all and just let it sit?
It sounds SO good, I really want to try it. Well as I said, we have been thinking about this forever. My son is the cook in our house, as far as the grill, and he does a wonderful job of it. He'd be very interested in trying it.
Oh speaking of trying things, do you guys do a deep-fried turkey?  We have seen that done on Food Network any number of times and that is one thing I want to try before I die! It sounds SOOOOOOOOOOOOOOOOOOO good. |
My father fries a turkey a couple times a year. It tastes so good.
One of the biggest mistakes people make when frying a turkey is they put too much oil in the Pot. Like VC said always do this out doors.
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Joined: 24 Mar 2006
Posts: 1157
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| MJTenn
Posted:
Tue Jul 04, 2006 4:42 pm |
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Son is having some friends over tonight for the 4th. We can see the big fireworks show they do at the river right from our backyard. The Nashville symphony accompanies the fireworks, and this is simulcast on one of the radio stations. It is always a grand show and the music is just awesome. We keep the food pretty simple so we can be finished in time for the fireworks at 9PM.
Hamburgers, hotdogs, sausages, etc. on the grill with all the fixings
Sliced tomatoes, peppers and Vidalia onions
Pound cake (Joynow's recipe), ice cream and fresh fruit for dessert
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**Deactivated**
Joined: 23 Mar 2006
Posts: 2630
Location: On THE Clue Bus!
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| Stephanie
Posted:
Sat Jul 08, 2006 12:27 am |
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| Maybelline wrote: | | MJTenn wrote: | Hubby smoked a pork shoulder all day today. He is also cooking some Vidalia onions on the grill. (Peel the onion and core out the top. Inside put a chicken or beef buillion cube and a TB (or two) of butter. Wrap in aluminum foil and put on the grill along with whatever else you're cooking; usually takes 45 min.-1 hour.)
And of course a plate of sliced tomatoes, peppers and cucumbers from his garden. His tomatoes this year are the best EVER; I can't tell you how many BLTs I have eaten since the tomatoes started coming in. I use a warmed flour tortilla for my blt instead of regular bread. |
MJ, I'm really envious of your fresh veggies, specially the tomatoes! I hate those mushy, cardboard tasting things called tomatoes in the supermarket. Home-grown tomatoes can't be matched. And they have to be juicy! Yum, now I'm going to have to go to the Farmers Market tomorrow. |
There's nothing like a plate of sliced cucumbers and tomatoes. Isn't that just the best? 
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**Deactivated**
Joined: 06 Jul 2006
Posts: 55
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| lushus
Posted:
Wed Jul 12, 2006 11:44 am |
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NOTHING!
I'm going out for dinner tonight ..
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Joined: 24 Mar 2006
Posts: 8288
Location: Oo(^.^)y-~~ smokin\'
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| DivaToo
Posted:
Mon Jul 17, 2006 12:45 pm |
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| pathenry wrote: | MD Crabcakes
1 lb of MD lump crabmeat
half cup of bread crumbs
remove any shells from crab and toss lightly with bread crumbs
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Mix the following seperately:
1 egg
tablespoon of mayo
squirt of yellow mustard
teaspoon of lemon juice
teaspoon of worchestshire sauce
Old Bay seasoning to taste
parsley flakes (optional)
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fold the mixture slowly into the crab just enough to be able to form cakes (will yield 4 nice size crab cakes) refrigerate the cakes for at least an hour.
Broil until lightly browned.
I use flat slightly buttered baking sheet. ( I cover it with aluminum fool, rub butter on it and put the crab cakes on it for easy clean up)
Sliced MD beefsteak tomatoes
Buttered sweet white corn on the cob
Enjoy !!
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OMG, pat.. that is like the BEST meal ever. My ex was from Baltimore, so this was a regular meal at our house. Sooo good... My mouth is watering.
Sometimes we made them with saltine crumbs 
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Miss Diva 2 U
Joined: 23 Mar 2006
Posts: 3015
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| lushus
Posted:
Tue Jul 25, 2006 1:22 pm |
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Re: FRENCH FRIED SKUNK
| ATA wrote: | French Fried Skunk Recipe
Not for everyone, but good.
2 skunks, skinned and cleaned
1 tablespoon salt
water, to cover
2 cups bear fat or lard
2 egg yolks, beaten
3 cups milk or cream
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons baking powder
3-4 servings Change size or US/metric
Change to: servings US Metric
1 hour 20 minutes 20 mins prep
Clean and wash the skunks, making sure that the scent glands are removed.
Cut up into small serving pieces.
Put a soup kettle on the stove and add the meat.
Cover with cold water and bring to a boil over high heat.
Lower the heat and boil until the meat is tender, about 40 minutes.
Remove all the scum that rises to the surface.
Make a batter by mixing together the egg yolks, milk, flour, salt and baking powder.
Mix real good until the batter is about like cake batter.
Heat the bear fat or lard in a deep fryer to about 360 degrees.
Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown.
Drain well and serve.
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Joined: 24 Mar 2006
Posts: 8288
Location: Oo(^.^)y-~~ smokin\'
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| lushus
Posted:
Tue Jul 25, 2006 1:39 pm |
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| victims cry wrote: | Tonight its cooler so I am going to make my all time comfort food.
Home made macaroni and cheese (baked)
1 1/2 to 2 c. of elbow macaroni
3/4 to 1 pound of mixed cheeses cubed (old cheddar, swiss, raclette etc). Sometimes like tonight i only have te old cheddar
1 c. of milk
3 tbs of flour and 4 tbs butter
1 big onion chopped
nutmeg and pepper
1. Boil macaroni but a little less than al dente. You dont want mush by the end of the baking, so just cooked with a some firmness. Drain and set aside
2. While boiling, melt butter, add onions and cook til soft. Add flour and cook till thickened. Slowly add milk stirring constantly until you have used 3/4 or a cup (i like the cheese to make the sauce more than milk).
Add nutmeg and pepper
3. as soon as its thick enough - the flour base thickens it, you want gravy thickness- add most of the cheese, lower heat to simmer and stir until melted.
4. Put the macaroni in a baking pan, be it 8 inch square pyrex, or a deep cast iron skillet (my favorite) holding back some until you see how much sauce you have.
5. Stir in the sauce until all macaroni is well coated but its not sitting in a soup. The top should have macaroni at the top not just sauce
Shred/grate the left over cheese on top till covered.
6. Bake in a 350 degree oven for 25 minutes or so. If not totally browned on top turn on the broiler for the last 5 minutes til golden and bubbling.
Eat... (shameful secret - its amazing with a little ketchup on the side) |
JMO was posting about your mac & cheese recipe, so I thought I'd come by a have a look, see ..
I don't have a cast iron skillet .. I'll have to use a Pirex dish .. 
I've already made dinner for tonight, so I'm going to make it tomorrow night!
I'll post the FamilyTasteTest Results on Thursday .. 
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Joined: 24 Mar 2006
Posts: 8288
Location: Oo(^.^)y-~~ smokin\'
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| lushus
Posted:
Thu Jul 27, 2006 7:11 pm |
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Too tired .. making the mac and cheese tomorrow night!
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Joined: 24 Mar 2006
Posts: 8288
Location: Oo(^.^)y-~~ smokin\'
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| lushus
Posted:
Sun Jul 30, 2006 4:08 am |
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I fianally made the mac and cheese recipe!
It was a success, thanks VC ..,
It's now placed on my DinnerRotationList ..
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Joined: 24 Mar 2006
Posts: 8288
Location: Oo(^.^)y-~~ smokin\'
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| justamom
Posted:
Sun Jul 30, 2006 5:32 pm |
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I have to make big dinners that feed loads of people, nothing extra fancy in this house when youre feeding 8 people haha. Here is a easy fav if anyone is in a hurry, going to a potlock or just feeding an army (and if u dont give a crap about the fat content haha but just taste):
One package of frozen hashed browns ( I get the cubed but shredded works too)
2 packages of shredded cheddar cheese (I use mild)
1 8 ounce container of sour cream
1 small onion grated or chopped into bits
1 can cream of chick or cream of mushroom soup
1 tspn garlic
1 bar of butter or margarine
Mix everything except one package of cheese together. Place in a casserole dish. You can add chicken or ham if you want to both taste good in this or serve without it too. Then top with the remainder of cheese, and salt to taste. Place in oven on 350 for about 45 min. And youre done.
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justaMILF
Joined: 24 Mar 2006
Posts: 6604
Location: in a cute farmhouse
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| hisss
Posted:
Sun Aug 06, 2006 5:06 pm |
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This is easy and good, my grandsons like it and it's not as hard for the youngest to eat as regular spaghetti & meatballs.
Chicken Spaghetti Bake
4 oz. Spaghetti
2 slices bacon, chopped
1/2 C. chopped Onion
1 clove Garlic, minced
3 Tbsp. Flour
1 (16 oz.) can Tomatoes, cut up
1 (10 3/4 oz.) can Condensed Cream of Mushroom Soup
1/2 C. Milk
1 C. shredded American cheese
2 C. cubed cooked Chicken
1 (10 oz.) pkg. frozen Green Peas
1/2 C. grated Parmesan Cheese
Methods/steps
Break the spaghetti in half. Cook according to the package directions; drain. In a large saucepan cook bacon, onion, and garlic till bacon is crisp. Blend in flour. Add undrained tomatoes, soup, and milk. Cook and stir till thickened and bubbly. Add shredded American cheese; stir until melted. Stir in cooked spaghetti and cubed chicken and thawed peas. Turn into a 2 1/2 quart casserole. Top with Parmesan cheese and bake at 350 degrees for 45 minutes.
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** Banned **
Joined: 23 Mar 2006
Posts: 1913
Location: oHIo
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| MJTenn
Posted:
Fri Aug 25, 2006 10:36 pm |
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I haven't posted on this thread in a while; haven't had anything new and different. But, right now I'm visiting my family, and today I had some awesome Southern cooking for "dinner" and "supper." (Dinner is middle of the day here; supper is the evening meal.)
Dinner was pork chops, squash casserole, fresh corn, boiled okra with the usual platter of sliced tomatoes, Vidalia onions, bell peppers. And of course sweet tea.
I swore I could not eat another thing today after that noon meal. But tonight we had fried fresh-caught farm raised catfish, cole slaw, and the vegetable platter. And I didn't waste a thing on my plate.
Can't wait to see what we will have tomorrow. My dad, who never knew where the kitchen was till my mother became disabled, has become an awesome menu planner.
Hubby's & my dad's garden is still turning out the tomatoes, peppers, etc. I have experimented with cutting back some of the plants, to see if new growth will produce another crop of tomatoes. As hot as it is here, I think we've got a good chance of having tomatoes in October/Nov. if this keeps up...AND if my experiment works.
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**Deactivated**
Joined: 23 Mar 2006
Posts: 2630
Location: On THE Clue Bus!
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| Linny1125
Posted:
Sun Dec 10, 2006 2:17 pm |
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| victims cry wrote: | Tonight its cooler so I am going to make my all time comfort food.
Home made macaroni and cheese (baked)
1 1/2 to 2 c. of elbow macaroni
3/4 to 1 pound of mixed cheeses cubed (old cheddar, swiss, raclette etc). Sometimes like tonight i only have te old cheddar
1 c. of milk
3 tbs of flour and 4 tbs butter
1 big onion chopped
nutmeg and pepper
1. Boil macaroni but a little less than al dente. You dont want mush by the end of the baking, so just cooked with a some firmness. Drain and set aside
2. While boiling, melt butter, add onions and cook til soft. Add flour and cook till thickened. Slowly add milk stirring constantly until you have used 3/4 or a cup (i like the cheese to make the sauce more than milk).
Add nutmeg and pepper
3. as soon as its thick enough - the flour base thickens it, you want gravy thickness- add most of the cheese, lower heat to simmer and stir until melted.
4. Put the macaroni in a baking pan, be it 8 inch square pyrex, or a deep cast iron skillet (my favorite) holding back some until you see how much sauce you have.
5. Stir in the sauce until all macaroni is well coated but its not sitting in a soup. The top should have macaroni at the top not just sauce
Shred/grate the left over cheese on top till covered.
6. Bake in a 350 degree oven for 25 minutes or so. If not totally browned on top turn on the broiler for the last 5 minutes til golden and bubbling.
Eat... (shameful secret - its amazing with a little ketchup on the side) |
GREAT Recipes -- I combined these two PLUS added a bag of crawfish w/liquid to the cheese sauce w/"SoulFood" seasoning; seasoned buttered breadcrumbs on top. Mercy.
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Cleeking On Ploberdees
Joined: 23 Mar 2006
Posts: 943
Location: Texas
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| ~kaRN
Posted:
Wed Dec 20, 2006 4:34 am |
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| sarge wrote: | | Hannie, just wonderin, do you have shrimp in the Netherlands? What about you Canadians, can you get shrimp? |
No sarge. There is no ocean touching either Canada or Holland and no stores in either country anyway. Only Americans can buy shrimp.
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Joined: 30 Mar 2006
Posts: 3658
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| SavannahStar
Posted:
Thu Dec 21, 2006 6:54 am |
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| ~kaRN wrote: | | sarge wrote: | | Hannie, just wonderin, do you have shrimp in the Netherlands? What about you Canadians, can you get shrimp? |
No sarge. There is no ocean touching either Canada or Holland and no stores in either country anyway. Only Americans can buy shrimp. |
Oh those bussies.
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**SuperStar**
Joined: 24 Mar 2006
Posts: 23941
Location: Midnight in the Garden of Good and Evil
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| diandra
Posted:
Thu Sep 17, 2009 1:25 am |
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Stuffed Camel
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
salt, to taste
Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown, and mix with rice. Hardboil the eggs, and peel. Stuff cooked chickens with hardboiled eggs and rice. Stuff cooked lamb with stuffed chickens. Add more rice. Stuff the camel with stuffed lambs and add rest of rice. Broil camel over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.
from Shararazod Eboli - Home Economist - Dammam, Saudi Arabia
(in a cookbook called International Cuisine/1983, presented by California Home Economics Teachers)
... the Guinness Book of World Records has included a similar dish in their listings ...
The largest item on any menu in the world is roasted camel, prepared especially for Bedouin wedding feasts. Cooked eggs are stuffed into fish, the fish stuffed into cooked chickens, the chickens stuffed into a roasted sheep's carcass and the sheep stuffed into a whole camel.
In the introduction to his book, The Fearless Diner, globe-hopping gourmet Richard Sterling described finally encountering someone who claimed to have cooked up a banquet of roast camel:
I was on my way to circumnavigate the globe a few years ago, to literally eat my way around the world. It was my gustatory goal for that year. I stopped in Bangkok to visit Sven Krause, executive chef of the Celadon restaurant in the Beaufort Sukhothai Hotel. He took me into the inner sanctum of the Celadon's kitchen, where he dared me any half-dozen dishes just to prove he could make them and make them quickly. It was no contest. Withing minutes, he presented me with a Thai feast. As I munched each delectable dish, I asked him to tell me his most unusual cooking experience.
"You won't believe it," he said.
"Try me," I said, feeling a tug of intuition about the tale he was going to relate.
"I was working in Saudi Arabia," he continued. "There was a wedding of some sheik or other. And you won't believe what they wanted me to cook."
I knew in my gut, in my gastronomic soul, that what I had long hoped for was true. That it wasn't just some wild traveler's tale designed to stir the imagination and not the pot. The ultimate cookout was a reality. The only thing that could possibly be greater would be to spit-roast a giant squid. My wildest culinary dream could come true. Sven, Allah bless him and may his tribe increase, had done it.
"I tell you no lie," he went on, sipping a cold one. "They wanted roast camel. I roasted a whole camel on a spit."
"Yes!" I cried. "Tell me everything." And he did. He told me how he stuffed the camel with six sheep, stuffed the sheep with chickens, stuffed the chickens with fish. He told me how it took 24 hours to cook, and that he served it on a silver platter in the shape of a recumbent camel. He related how the tribesmen who were the sheik's guests then attacked it with their knives en masse, feasted with their bare hands, and ate the meat down to the ivory.
The whole village turned out, and it was said to be the most magnificent feast that anyone had ever attended. Amdi's mother supervised the preparation and sent [the camel] to us in many guises: roasted, stewed, grilled, braised with vegetables, made into soup. I stood by with a notebook, as Mother directed her daughters and daughters-in-law, writing down the recipes. And the anticipation! It was as savory as the meal itself. The Ultimate Cookout was happening before me, in the shadow of the Sphinx, and in my honor no less.
http://www.snopes.com/food/prepare/camel.asp
OK, I do have a more realistic recipe:
3 boneless chicken breasts
(cooked/chunked into bite-size pieces)
1 box cornbread stuffing mix
(prepared to pkg directions)
1 can cream of mushroom soup
(or cream of chicken or cream of celery)
layer in casserole dish or 8x8 baking pan
or 2 loaf pans:
chicken > soup > stuffing
350 oven/30-40 minutes (> hot/bubbly)
serve w/ cranberry sauce and asparagus
and you'll think it's Thanksgiving
or do a similar thing w/ 3/4 lb ground meat
and 1 can of corn (or frozen corn)
and whichever flavor of soup/stuffing you prefer
brown the meat and combine w/ corn,
layer w/ soup/stuffing and serve w/ green salad
my daughter reverses the layers
and it's good either way:
stuffing > chicken/meat > soup
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Joined: 24 Mar 2006
Posts: 570
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Posted:
Thu Sep 17, 2009 9:51 am |
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It's hard to find a good place to get a camel in the city. We used to have Humps Butchershop...but they closed a few years back.
The boneless chicken recipe sounds good.
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"Our Pat"
Joined: 14 Aug 2006
Posts: 36025
Location: "Onboard" pathenry's desk
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| SavannahStar
Posted:
Thu Sep 17, 2009 10:27 am |
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| resigned wrote: | It's hard to find a good place to get a camel in the city. We used to have Humps Butchershop...but they closed a few years back.
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**SuperStar**
Joined: 24 Mar 2006
Posts: 23941
Location: Midnight in the Garden of Good and Evil
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| diandra
Posted:
Thu Dec 10, 2009 3:50 am |
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sounds-bad-tastes-good-OMG-it's-15-below-zero soup
(30 minutes start to finish)
olive oil
mild italian bulk sausage
red potatoes
chicken stock/broth
parsley flakes
fresh spinach
milk (or cream, I guess)
brown sausage in oil
(don't crumble it, big hunks: good)
chunk the potatoes w/ skins on
cover sausage/potatoes w/ broth,
bring just to full boil
then lower flame to gentle boil
until potatoes are just right
(don't forget the parsley)
add spinach: it will wilt immediately,
stir gently until everything is mixed
the spices in the sausage are a nice touch
and I thought the broth would be salty enough
but it was just a little flat
(and I'm not big on the salt thing)
so I added some freshly ground sea salt
and a few tsks/tsks of pepper 
ladle into bowls while still boiling hot
and add a slurp of milk to each bowl
after it cools slightly
it was soooo good tonight
that I'm going to have some for breakfast 
as for how much? I dunno: I used
1# sausage
16 itty-bitty potatoes
1 6 oz bag fresh spinach
enough broth to cover
you can use canned/frozen spinach
but that would add a lot more liquid
way late in the process
(and I like the idea of fresh greens)
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