post your recipes!!!
- Thread starter midnight
- Start date
broccolli salad evry one i make this for loves it and bugs me for the recipe
2 med to large heads of broccolli cut up
1 med red onion
1 package of chedder cheese
1 lb bacon cooked and broken up
sauce
3/4 cup mayo
1 cup suger
1 tbs redwine viniger
mix together the top ingredents in seperate bol make the sauce then mix it with the broccilli ans other ingredents and viola broccilli salad
you will love this you can also add sunflower seeds also
2 med to large heads of broccolli cut up
1 med red onion
1 package of chedder cheese
1 lb bacon cooked and broken up
sauce
3/4 cup mayo
1 cup suger
1 tbs redwine viniger
mix together the top ingredents in seperate bol make the sauce then mix it with the broccilli ans other ingredents and viola broccilli salad
you will love this you can also add sunflower seeds also
wow that sounds delicious too, keep them coming.. i will have to go grocery shopping later..reefman;2351688; said:
Liam;2351339; said:
Jam and jelly are two separate entities. Jam is made from the whole fruit (strawberries, blackberries, etc.). Jelly is made from the juice of the fruit and contains no seeds and is translucent. Preserves are between jam and jelly--no chunks of fruit, seeds sometimes removed and opaque rather than translucent. Jello is a brand name gelatin product and is not related to jam, jelly or preserves. There really is a method to our madness.
Easy Chicken Cordon bleu
4 double chicken breasts (about 7-ounces each), skinless and boneless
Kosher salt and freshly ground black pepper
8 thin slices ham (any flavor will do)
16 thin slices Gruyere or Swiss cheese or Provolone
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup seasoned bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water
Preheat oven to 350 degrees F.
Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes.
Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown.
Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
Don't know if you like kumquats or not but this is a really good soup
1 cup orange juice
1 teaspoon arrowroot
1 vanilla bean, split
3 cups dry white wine
1/2 cup confectioner's sugar
1/2 to 1½-inch piece of lemongrass
20 kumquats, thinly sliced
Mix 1 teaspoon of the orange juice with the arrowroot in a small bowl. Put the wine, sugar, lemon grass and remaining orange juice in a large, non-aluminum saucepan. Scrape the seeds from the vanilla bean into the wine mixture with the tip of a small knife, then drop in the vanilla bean pods. Bring the mixture to a boil. Remove from heat and stir in the arrowroot. Bring the mixture back to a boil to thicken slightly. Put the sliced kumquats in a heatproof bowl and strain the hot mixture over them. Let cool. Ladle into bowls.
It's good like that but if you add a spoon full of vanilla sorbet and a sprig of mint...Hummmm good.
4 double chicken breasts (about 7-ounces each), skinless and boneless
Kosher salt and freshly ground black pepper
8 thin slices ham (any flavor will do)
16 thin slices Gruyere or Swiss cheese or Provolone
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup seasoned bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water
Preheat oven to 350 degrees F.
Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes.
Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown.
Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
Don't know if you like kumquats or not but this is a really good soup
1 cup orange juice
1 teaspoon arrowroot
1 vanilla bean, split
3 cups dry white wine
1/2 cup confectioner's sugar
1/2 to 1½-inch piece of lemongrass
20 kumquats, thinly sliced
Mix 1 teaspoon of the orange juice with the arrowroot in a small bowl. Put the wine, sugar, lemon grass and remaining orange juice in a large, non-aluminum saucepan. Scrape the seeds from the vanilla bean into the wine mixture with the tip of a small knife, then drop in the vanilla bean pods. Bring the mixture to a boil. Remove from heat and stir in the arrowroot. Bring the mixture back to a boil to thicken slightly. Put the sliced kumquats in a heatproof bowl and strain the hot mixture over them. Let cool. Ladle into bowls.
It's good like that but if you add a spoon full of vanilla sorbet and a sprig of mint...Hummmm good.
crockpot nacho cheese dip
1 crockpot (duh)
1 brick of velveeta cheese
1 teaspoon of ground cumin
1 pound ground sausage (I like the spicy sausage...heh heh)
1 can hormel chili (again, I like the hot kind)
1/2 cup dark beer (dos equis dark or negra modelo works well)
1 small can diced jalapeños
I grate a few cloves of fresh garlic into mine but if you're lazy you can use some garlic powder
salt and pepper to taste
If it gets too thick you can add more beer or beef stock
I like the blue corn chips but use your favorite!
melt the velveeta in the crockpot. i cut it up into little squares and it seems to help it melt faster. brown the sausage in a frying pan and drain it. add all of the other ingredients and let it warm up for a while and you're done!
1 crockpot (duh)
1 brick of velveeta cheese
1 teaspoon of ground cumin
1 pound ground sausage (I like the spicy sausage...heh heh)
1 can hormel chili (again, I like the hot kind)
1/2 cup dark beer (dos equis dark or negra modelo works well)
1 small can diced jalapeños
I grate a few cloves of fresh garlic into mine but if you're lazy you can use some garlic powder
salt and pepper to taste
If it gets too thick you can add more beer or beef stock
I like the blue corn chips but use your favorite!
melt the velveeta in the crockpot. i cut it up into little squares and it seems to help it melt faster. brown the sausage in a frying pan and drain it. add all of the other ingredients and let it warm up for a while and you're done!
Red Devil;2351708; said:wow that sounds delicious too, keep them coming.. i will have to go grocery shopping later..
I've tried a similar recipe, but it also had raisins. Actually, it's really good with raisins and craisins added.
Here is the best recipe ever:
Ingredients:
Numerous pieces bacon, precooked or raw (the more, the merrier!)
Instructions:
For precooked bacon, put in microwave for 30 seconds or longer. The longer you cook the crispier it gets. For raw bacon, place on skillet and cook on stovetop until ready.
I'm actually eating this recipe right now.
Ingredients:
Numerous pieces bacon, precooked or raw (the more, the merrier!)
Instructions:
For precooked bacon, put in microwave for 30 seconds or longer. The longer you cook the crispier it gets. For raw bacon, place on skillet and cook on stovetop until ready.
I'm actually eating this recipe right now.
mmmmm
bacon its makes any thing taste better i put it raw in my chilli and soups and slow cook them bringing the smoky flavor of the bacon to leach out into the soups
bacon its makes any thing taste better i put it raw in my chilli and soups and slow cook them bringing the smoky flavor of the bacon to leach out into the soups
Delhezi222;2351782; said:Here is the best recipe ever:
Ingredients:
Numerous pieces bacon, precooked or raw (the more, the merrier!)
Instructions:
For precooked bacon, put in microwave for 30 seconds or longer. The longer you cook the crispier it gets. For raw bacon, place on skillet and cook on stovetop until ready.
I'm actually eating this recipe right now.
spizz im gonna try that this week.... i did give spizz a few recipes awhile ago for BBQ but im sorry i cant share any recipes... my grandmothers go to the grave with me and some of my others (BBQ and Italian) will too... sorry
