FGs' Favorite Recipes

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K.Snyder
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Joined: Thu Mar 24, 2005 2:05 pm

FGs' Favorite Recipes

Post by K.Snyder »

Before Sunset

SWEET-AND-SOUR MEAT LOAF

1-1/2 pounds ground beef

1 cup dry bread crumbs

1 teaspoon salt

1/4 teaspoon pepper

2 eggs

1 teaspoon instant minced onion (I don't do this; I used real onion.)

1 can (15 ounces) tomato sauce, divided

TOPPING:

Reserved tomato sauce

2 tablespoons brown sugar

2 tablespoons vinegar

1/2 cup sugar

2 teaspoons prepared mustard

Mix together beef, bread crumbs, salt, pepper and eggs. Add onion and one-half of tomato sauce. Form into loaf in 9-in x 5-in x 3-in pan. Bake at 350 degrees for 50 minutes. In saucepan, combine topping ingredients; bring to boil. Pour over meat loaf; bake 10 minutes more.
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

K.Snyder

Meatloaf

Serves 6

4 lb. ground chuck

1 lb. sausage

1 medium onion (chopped)

4 full pieces of celery sticks (chopped)

8 oz salsa

2 eggs

1 cup bread crumbs

Mix all ingredients well...Add water to a 9 x 13 pan 1/4 inch high (So the meatloaf doesn't stick)...Form the mixture into a loaf and place it in the pan...Put ketchup on top - Cover with foil...Cook at 350 degrees for 2 1/2 hours or if you like to use a meat thermometer when done...
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

G#Gill

Macaroni Cheese á la Tizzy (as made by my mother and her mother before her) - This is one of my favourite meals !

Utensils

Oven ! (pre-heat to Gas Mark 6)

1 x 4 pint (2 litre +) deep Pyrex dish

Set of kitchen scales

Cheese grater

Small kitchen knife



Ingredients ( sufficient for 6 good portions )

I lb (500G) Dry Macaroni pasta. (I prefer the Cavatappi pasta - it's fatter and like

twirly hollow hose pipe and keeps it's shape better !! )

1 lb (500 G) Full flavour cheddar cheese (grated )

6 thick slices of dryish bread (grated) (if not dry, could toast to make it easier to grate)

1/2 pint ish - milk

Butter or spread.

Onion (finely chopped) - amount depends on your preference.

White pepper ( depends on preference )

Thyme ( depends on preference )

Chives (depends on preference)

Sliced tomato (for garnish)

Method

Turn on oven !

Boil pasta till cooked (poss. 15 mins )

Grate cheese

Grate bread

Scoop some butter (or spread) with some cling film or grease-proof paper and smear all round the inside of the pyrex dish.

When pasta cooked, pour into collander and rinse under cold tap to separate the pieces of pasta, place still in collander on top of sauce pan to drain.

Pour a layer of pasta in base of pyrex

Gently pour sufficient milk into pyrex to nearly cover this first layer of pasta.

Sprinkle grated cheese evenly over layer of pasta, sufficient to cover all the pasta.

Sprinkle the chopped onions, chives, thyme, pepper - all fairly well spread but don't swamp the cheese because there is another layer to come !

Pour another layer of pasta over the grated cheese in the pyrex. No need for any more milk.

Repeat as above.

I find that two layers is enough to more or less fill the pyrex, so gauge the amounts accordingly.

Gently pour the bread crumbs evenly on top.

Place nobs of butter (or spread) all over the top of the bread crumbs, also any grated cheese you may have left.

Place the slices of tomato evenly on the top to garnish.

Place in the middle of the pre-heated oven and cook for 30 mins, the top of the macaroni cheese should be nicely browned and crispy and delicious !

Serve hot (or can be eaten cold - my sister loves it cold !), either on it's own or with some vegetables of your choice.

ENJOY !!!

I love it !!!!!!!!!!!!!!
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

kayleneaussie

kayleneaussies' Meat Loaf....take note i dont measure

Half a kilo mince and half a kilo sausage mince

tomatoe sauce and Worcestershire sauce

2eggs

grated carrot,potato,garlic,onion and some mixed herbs

mixed together and cook in moderate oven for about an hour.
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

K.Snyder

Sweet and Spicy Cucumbers



I have a bizarre sort of recipe...

Try this...A family invention...

2 whole large cucumbers skinned and sliced a 1/4 inch thick

2 cups of vinegar (I use cider vinegar)

2 cups sugar

2 jalapeños sliced 1/4 inch thick

Bring the vinegar and sugar to a boil...Place in bowl...Add cucumbers and jalapeños and let marinate for at least an hour (The longer it marinates the better they are)...Obviously use the jalapeños according to your tolerance...
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

minks

minks' spaghetti sauce

we have a bit of an odd family spaghetti sauce recipe but oh so darn good and so different...

chop and saute onions till clear

add

1 tablespoon of sugar

2 tablespoons of vinegar

4 tablespoons of lea and perrins worchestershire sauce

bring to a boil

add 2 cans of tomatoe soup and heat through

(campbells soup works the best)

it's a kind of sweet and sour spicy sauce I assure you you all would love it, everybody we make it for asks for the recipe
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

RedGlitter

Pickled Carrot Jalapeno Stuff

This is an appetizer or a relish they have at the Mexican restaurants here. You'll either love it or hate it. You can eat it plain or put it on sandwiches or whatever you choose.

2 each: carrots, sliced in rounds, and onions, sliced

1 jalapeno pepper, sliced in rounds

2 garlic cloves, sliced

Salt, ground black pepper and bay leaf

White vinegar (45-grain strength)

Place carrots on bottom of saucepan; top with onions, jalapeno, garlic,

salt, pepper and bay leaf. Add enough vinegar just to cover, bring to a

boil, reduce heat and simmer over low heat until vegetables are cooked.
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

minks

have you ever had candied smoked salmon it's really quiet different, I think it originated up north yes upon researching this comes from the northern part of vancouver island

Recipe for Smoked Salmon Candy

Ingredients:

Salmon Fillets (see bottom of recipe for slicing info)

Kosher Salt - 1 cup

Dark Brown Sugar - 1 and a half pounds

1 Gallon of water

Half a cup of Honey

apple, cherry, or maple wood chips (or a combination of any of them)

Combine the 1 gallon of water, 1 cup of salt, and 1 pound of the brown sugar in a large pot.

Place salmon fillet pieces into pot containing the above solution. Put pot into fridge and let the salmon marinate for at least 12 hours.

Remove fillets from marinade and place on towels. Cover the fillets with remaining brown sugar. Allow salmon to air dry for about 3-4 hours.

Place the salmon fillets into your smoker, and hot smoke for approximately 3 hours. Combine honey with a bit of water, and brush over the salmon while smoking (this is optional). After 3 hours worth of woodchips are used, allow the salmon to cook for an additional 5-9 hours in the smoker. Total time in smoker: 8-12 hours.

Near the end, check on the salmon every hour to half-hour, taste and decide how soft or hard you want your final product to be.

Notes:

Optional ingredients to throw into the marinade: maple syrup, molasses, honey (feel free to experiment...I don't know anyone who makes candy salmon the same way as anyone else).

For "chewy" jerky like salmon - slice fillets into thinner strips (about 1 inch thick) or smoke for a longer period of time.

This recipe used salmon fillets sliced into 4 inch thick pieces. Cooked for a total of 8 hours. The result was that the ends and outsides became slightly chewy, while the inside remained a bit softer. This produced a great snack, and middle was soft enough to place on top of crackers with some cream cheese....mmmmm.... :)
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

kayleneaussie

This is a yummy one

1 Kilo of prawns

half kilo of seafood extender

1 large jar of cream cheese spread

1 small jar of cheddar cheese spread

4 large garlic cloves crushed

250 ml cream

melt cheese spread and garlic then seafood cook till warm then add cream. Serve over pasta :D
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

RedGlitter

Red's Mom's Stuffed Peppers for 3 :-4

1 pound ground beef

4 green bell peppers, halved and seeded

1 box herb-seasoned croutons

1 can stewed tomatoes drained

1 or two cans vegetable broth (enough to moisten croutons)

Mix the croutons, beef, stewed tomatoes (drained) and veggie broth together and spoon into the halved peppers. Place in baking dish at 350 until meat is browned, usually about an hour. Cover top with foil if necessary.
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

Chezzie

Pad's Thai (There is no meat in this recipe.)

INGREDIENTS

340 g bean sprouts

170 g pad thai rice noodles

4 eggs

salt

45 ml lime juice

45 ml ketchup

15 g brown sugar

60 ml fish sauce

45 ml peanut oil

8 g minced garlic

5 g red pepper flakes

245 g grated carrots

95 g chopped peanuts

105 g green onions cut into 1-inch pieces

DIRECTIONS

Bring a pot of water to a boil. Blanch the bean sprouts in boiling water for approximately 30 seconds, remove, and drain well. When the water returns to a boil, add noodles. Cook for 3 to 5 minutes until tender but firm; drain and rinse under cold water

Beat the eggs with a pinch of salt in a small bowl. Stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl; set aside.

Heat the oil in a wok or large skillet over medium-high heat. Fry the garlic for a few seconds. Add the pepper flakes and carrot, and cook for one minute, then remove. Add the beaten egg, and gently scramble. When the eggs have set, pour in the carrots, sauce, bean sprouts, noodles, peanuts, and green onion; toss together.
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

Chezzie

Welsh Cakes

INGREDIENTS

500 g all-purpose flour

20 g baking powder

3 g salt

85 g butter, softened

75 g lard

300 g white sugar

330 g raisins

4 eggs

120 ml milk



DIRECTIONS

Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.

Chill dough 1 to 2 hours.

Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

Chezzie

Steak and Kidney Pie with Bacon and Mushrooms

INGREDIENTS

225 g beef kidney

15 ml vegetable oil

30 g all-purpose flour

salt and pepper to taste

455 g beef for stew, cut in 1 inch pieces

4 slices thick sliced bacon, cut into 1 inch pieces

110 g onion, chopped

1 (6 ounce) package sliced mushrooms

120 ml beef stock

120 ml red wine

4 large potatoes, peeled, cut into 1-inch chunks

30 g butter

120 ml milk

483 g frozen puff pastry, thawed

1 egg, beaten with 2 teaspoons water





DIRECTIONS

Cut the kidneys in half, and remove the tubes and skins; rinse well under cold running water. Pat dry, and cut into 1/2 inch dice. Pour the vegetable oil into a large, heavy bottom pot, and set over medium-high heat. Season the flour to taste with salt and pepper in a bowl. Toss the kidney and stew meat in the flour; shake off the excess. Sear the meat in the hot oil until well browned, then remove. Add the bacon to the pot and cook until crisp. Stir in the onion and mushroom, and cook to soften, about 2 minutes. Pour in beef stock, wine, and browned meat; bring to a boil, stirring constantly, until the mixture starts to thicken, about 5 to 10 minutes. Reduce heat to low, and simmer 1 1/2 to 2 hours, until meat is tender. Remove from heat, and cool to room temperature.

Place potatoes in a saucepan with enough water to cover, over high heat. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain, then mash with the butter and milk; season with salt and pepper. Allow to cool.

Preheat oven to 375 degrees F (190 degrees C).

Press one sheet of the puff pastry into a 9 inch pie dish, and trim the edges to fit. Fill with the cooled meat mixture. Spread mashed potatoes over top, about one inch thick. Place the remaining sheet of puff pastry over the top of the pie. Trim the excess pastry around the edges, then flute the edges with a fork. Brush the top with the beaten egg.

Bake in the preheated oven for 20 to 25 minutes, or until crust is golden.
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

Chezzie

Scotch Eggs with Mustard Sauce

INGREDIENTS

1 egg

235 ml mayonnaise

60 ml yellow mustard

25 g white sugar



6 eggs

1890 ml oil for deep frying

335 g ground pork sausage

1 g dried parsley, crushed

4 g grated lemon zest

0.8 g ground nutmeg

0.2 g dried marjoram

salt and pepper to taste

1 egg, beaten

115 g dry bread crumbs





DIRECTIONS

To make the mustard sauce: Crack 1 egg into a small saucepan. With the heat on low, stir in mayonnaise, mustard and sugar. When it just starts to boil, it's done. Remove and let sit until cool, then chill for at least 10 minutes.

Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, peel.

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

Put the sausage into a bowl with the finely parsley, lemon rind, nutmeg, marjoram, salt and pepper. Work all the ingredients well into the sausage with your hands. Make a coating for each hand boiled egg out of the sausage, working it round the eggs with wet hands to form an even layer. Roll the covered eggs in beaten egg, and then in dried breadcrumbs.

Carefully slide in 3 eggs and fry for 4 to 5 minutes, until they turn deep golden brown. Turn them as they cook so that they brown evenly. Remove with a slotted spoon, drain on paper towel, and repeat with the remaining 3 eggs. Serve eggs with mustard sauce. :p
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

RedGlitter

Poblano Chilies Stuffed with Cheese

Serves 8

3 tablespoons olive oil

1 onion, minced

2 carrots, peeled and thinly sliced

10 tomatoes, roasted, peeled, seeded and chopped

½ cup white or cider vinegar

3 tablespoons sugar

2 tablespoons oregano

16 poblano chiles, toasted, skinned and deveined

14 oz queso fresco (farmer’s cheese or mild feta may be substituted), crumbled

flour, for dusting

5 eggs, separated

½ cup vegetable oil

To make the sauce, heat the oil in a saucepan and sautι the onion until translucent along with the carrots. Add the tomatoes, vinegar and sugar; simmer for approximately 10 minutes. Stir in the oregano, season to taste with salt and pepper. Cook for another 10 minutes, or until the tomatoes have reduced down.

Stuff the chiles with the cheese and close, overlapping the sides slightly. Dust with flour.

Beat the egg whites until stiff. Beat the yolks with a pinch of salt and fold together with the egg whites to make a batter. Dip the stuffed chiles in the batter and fry in very hot oil until golden.

Place the chiles in a serving dish and pour the tomato sauce over the top; serve.
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

RedGlitter

Chicken Marimba

I swiped this from my favorite Mexican restaurant.

Serves 1.

2 boneless chicken breasts, cut up into large bite size pieces.

Red wine

1 Onion, chopped fine

Tomatoes, 1 fresh or 1 small can diced

Hamburger bun, split and toasted on the inside



Saute chicken pieces, onion and tomatoes in red wine until cooked thoroughly. Place chicken on open-faced toasted bun. Eat as is or if desired, top with Pico de Gallo.



Pico de Gallo



You can put this stuff on anything or add watered down V-8 juice to it and make a basic salsa.

Makes about 3 1/2 cups

2 1/2 cups chopped seeded tomato

2/3 cup finely chopped onion

2 tablespoons chopped fresh cilantro (don't skip the cilantro!!)

1 large finely chopped jalapeno pepper

Juice of 1 lime

1/2-teaspoon salt

1/2-teaspoon garlic powder

Combine all ingredients in a serving bowl; toss well. Let stand 30 minutes before serving.
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

mrsK

Chocolate Caramel Slice

1 packet (250g) plain sweet biscuits

125 grams butter

1 1/2 tablespoons brown sugar

3 tablespoons condensed milk

1 1/2 tablespoons golden syrup

1/2 teaspoon vanilla.

Mix butter, milk, sugar, vanilla and golden syrup over low heat until sugar is dissolved.

Pour over finely crushed biscuits and mix together.

Press into a 7 x 11 inch cake pan or a ‘Tupperware’ plastic box and refrigerate. Ice with melted milk chocolate, while still soft, not runny, run a fork over the top to give a ‘bark’ pattern. Cut into strips one way then diagonally across to give diamond shaped pieces.

In Australia, we have ‘morning coffee or Nice’ biscuits. For a slightly different flavour, use malt biscuits (malt-o-milk). Also, we can buy condensed milk in tubes and cans, tubes are ideal for this as you only need a small amount.
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

RedGlitter

Basic Guacamole

Makes about 1 1/4 cups.

2 medium avocados, seeded, peeled, and cut up

1/2 small onion, cut up

2 tablespoons lemon juice

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

In blender place avocados, onion, lemon juice, garlic, salt, and pepper; cover and blend till well combined. Use as a dip for chips or as a sauce to serve with main dishes.
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

RedGlitter

Red's Poor Girl Beans

I don't usually measure anything here but I'll try to give you estimates.

A dutch oven (big pot) of water, enough to cover beans

1/2 a pound of dried pinto beans

1 or 2 small cans of tomato sauce (depending on how much you like tomatoes)

1 large can diced tomatoes, undrained

1 or 2 tablespoons prepared garlic (in the jar) OR 1 chopped Spanish onion

1 or 2 tablespoons chili powder (adjust this to how much heat you like)

1 teaspoon dried cumin

Sort and rinse the beans. Don't bother soaking them. Dump into big pot of water, add everything else and cook until beans are soft.
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

RedGlitter

Four-Cheese Stuffed Shells with Smoky Marinara Sauce



1 pound jumbo shell pasta (40 shells)

Cooking spray

1 (12-ounce) carton 1% low-fat cottage cheese

1 (15-ounce) carton ricotta cheese

1 cup (4 ounces) shredded Asiago cheese

3/4 cup (3 ounces) grated fresh Parmesan cheese

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

1/4 teaspoon black pepper

1/4 teaspoon salt

1 (10-ounce) package frozen chopped spinach, thawed and drained

6 cups smoky marinara sauce

1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.Preheat oven to 375°.

Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.

Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients (Asiago through spinach).

Spoon or pipe 1 tablespoon cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, Smoky Marinara, and mozzarella in remaining prepared dish.

Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated.

To freeze unbaked casserole: Prepare through Step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375º for 1 hour and 10 minutes or until the shells are thoroughly heated.



Smoky Marinara



1 tablespoon olive oil

3 garlic cloves, minced

1/4 cup chopped fresh basil

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh or 2 teaspoons dried oregano

2 teaspoons balsamic vinegar

1/8 teaspoon salt

1/8 teaspoon pepper

1 (28-ounce) can crushed fire-roasted tomatoes, undrained

1 (28-ounce) can crushed tomatoes, undrained

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

Hope6

alright this is the recipe that i get asked to cook the most!

Baked Beans

2 16oz cans pork and beans

1 lb. hamburger

1 small onion

1 cup ketchup

1 cup brown sugar

1 Tbsp mustard

1 Tbsp white sugar

Brown hamburger and onions in pan together, set aside.

mix together beans, ketchup, mustard, brown sugar, and white suger in bowl, stir until thoroughly mixed. Add hamburger and onions to mixture!

pour in cassarole dish and bake at 350 until mixture bubbles!
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

RedGlitter

Tortilla Soup



Makes 6 (1 1/2 cup) servings



1 c. chopped onion

1 tsp. minced garlic

2 tbsp. vegetable oil

4 c. chicken broth

1 c. chopped red bell pepper

1 tsp. ground red chilies

1 tsp. dried basil leaves

1 tsp. salt

1/4 tsp. pepper

1 (15 oz.) can tomato puree

Tortilla chips

2 c. shredded cooked chicken

Shredded Monterey Jack cheese

Avocado slices tossed with lime juice

Cook and stir onion and garlic in 2 tablespoons oil in 4 quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chilies, basil salt, pepper and tomato puree. Heat to boiling. Reduce heat and simmer, uncovered for 30 minutes. Divide tortilla chips, chicken, avocado slices and cheese among 6 soup bowls. Pour broth over. 6 (1 1/2 cup) servings.
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

RedGlitter

Tamale Pie

Serves 6.

1 pound lean ground beef

1 cup chopped onion

1 large green bell pepper, chopped

1 large can (15 ounces) tomato sauce

1 large can (28 ounces) tomatoes, cut up

1 can (16 ounces) whole kernel corn, drained

1 small can (4 ounces) sliced ripe olives

2 cloves garlic, minced

1 tablespoon sugar

1/2 teaspoon salt

2 teaspoons chili powder

dash black pepper

1 cup grated Cheddar or Mexican blend cheese

.

Crust:

3/4 cup yellow cornmeal

1/2 teaspoon salt

2 cups cold water

1/2 teaspoon chili powder

1 tablespoon butter or margarine

1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)

Brown ground beef with onions and green pepper; drain well. Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened. Add cheese; stir until cheese is melted. Set filling aside.

In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling. Bake at 375° for 45 minutes. If desired, sprinkle 1/2 cup cheese over the crust about 5 minutes before casserole is done.
K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

RedGlitter

CHICKEN SATAY WITH PEANUT SAUCE

They make this at the Japanese place I go to. Make extra and serve with a small cucumber-rice vinegar salad.



1 1/4 lbs. boneless, skinless chicken breast

2 tbsp. sesame oil

2 tbsp. corn oil

1/4 c. dry sherry

1/4 c. soy sauce

2 tbsp. lemon juice

1 1/2 tsp. minced garlic

1/2 tsp. powdered ginger

1/4 tsp. salt

Peanut Sauce (recipe follows)

Cut chicken into 1/2 inch wide strips. Combine remaining ingredients, except peanut sauce, and marinate in the refrigerator for 1-2 hours.

SAUCE:



4 teaspoons corn oil, 2 teaspoons sesame oil, 1/2 cup minced red onion, 2 tablespoons of minced garlic, and 1 tablespoon red wine vinegar, 1 tablespoon brown sugar, 1/3 cup peanut butter, 1/2 teaspoon ground coriander, 3 tablespoons ketchup, 3 tablespoons soy sauce, 1 tablespoon lemon juice, 1/2 teaspoon pepper.

Heat oils in saucepan. Saute onions and garlic until they are softened. Add sugar and vinegar, cooking until sugar dissolves. Remove from heat and stir in remaining ingredients.



Preheat oven to 375 degrees. Thread chicken strips onto small skewers and arrange on baking sheets. Bake approximately 10 minutes or until just cooked through. Serve hot with sauce which is at room temperature.



Japanese Cucumber-Rice Vinegar Salad

1/4 cup Sherry vinegar or rice vinegar

1 tablespoon dark soy sauce

2 English cucumbers or 4 regular cucumbers

1 tablespoon coarse salt

1 tablespoon sugar, or to taste

Peel and seed cucumbers and diagonally cut into 1/8- to 1/4-inch-thick slices. In a colander set over a bowl toss cucumbers with salt and drain 30 minutes. Rinse cucumbers well and pat dry. Toss cucumbers with vinegar, soy sauce, and 1 tablespoon sugar, or to taste.



K.Snyder
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FGs' Favorite Recipes

Post by K.Snyder »

grecianurn

Favourite thing at the mo - grated cooked beetroot, with mayonnaise and a dash of horseradish. Goes with ... everything. But best with Portobello mushroom baked in butter/olive oil, with a goat cheese melt on top. Buttered couscous and a green salad are bonuses as accompaniments ...
K.Snyder
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Post by K.Snyder »

qsducks

Egg Burritos (this is the kid version)

Serves 4

Heat oven to 350 degrees

5 large eggs

1 or 2 tbsp butter

6 slices American cheese, or your choice

1/2 lb bacon, cooked & crumbled

Cilantro

4 tortillas, warmed in the oven about 5-7 minutes

Cook bacon and sit aside and then crumble. Next, cook eggs till scrambled and set. Set aside.

Take tortillas out of the oven.

Lay down the tortilla and place a half slice of cheese in the middle, layer with some spoonfulls of egg, crumbled bacon pieces and cilantro and then layer another piece of cheese on top. Assemble tortilla into a burrito.

Place back in oven on a cookie sheet and back for 8 min.

For you who live in the Philadelphia/New Jersey region, try scrapple on that burrito. Make sure you cut the scrapple in half.
K.Snyder
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Post by K.Snyder »

Luvdawgs



MAMA SUSA'S MEATBALLS



Servings: 14 to 20, depending on size

Instructions:

1 lb. lowfat ground beef or ground turkey

1 med. or lg. egg

3/4 to 1 cup Progresso Italian breadcrumbs

1 tsp. paprika

1 to 2 cloves minced garlic

1/4 chopped, med. white or Spanish onion (optional)

1/4 chopped green pepper (optional)

extra virgin olive oil

Instructions:

Mix ingredients, using enough breadcrumbs to make meatballs fairly firm. Fry in extra virgina olive oil, turning meatballs occasionally until browned and cooked thoroughly.

Comments:

This is a tasty, lowfat recipe for those of you who are watching your fat and/or calorie consumption, which was handed down to me my by my mother, and modified by me. I like to serve the meatballs with spaghetti.

K.Snyder
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Post by K.Snyder »

Patsy Warnick

Copper Pennies

1/4 C salad oil

2 lbs carrots - peeled / sliced

1-10oz. can tomato soup

1 T worcestershire sauce

1 White onion

1 tsp. mustard

1 green pepper - sliced

1/4 C Vinegar

Prepare vegetables. Cook carrots until tender - drain water. Put all ingredients together and bring to a boil. Remove from heat - add carrots - stir - let sit.

Carrots can be served hot or cold. Refrigerate - Carrots will last 3- 4 weeks.

I make these Carrots - hand out a jar over the Holidays

Try the recipe

Patsy
K.Snyder
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Post by K.Snyder »

grecianurn

What about giving Bubble and Squeak a go? I'm pretty sure it's British.

Leftover mashed potato, leftover cooked green cabbage, salt and pepper, mix together, make a big cake with it and fry until deep brown delicious crustiness develops both sides. Pop a fried egg on top and Bob's your uncle. :)
K.Snyder
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Post by K.Snyder »

Lon

I have many-----but last night I prepared Wide Egg Noodles with homemade tomato sauce made with saute'd chopped celery, green bell pepper, onion, salt, pepper & dash of oregano. Two chicken breasts were sliced into half inch squares and saute'd with the veggies and then placed in the sauce and microwaved for 6 minutes. Noodles were boiled till done and served up on a plate and then the sauce/chicken mixture on top of noodles. A sprinkle of Parmesan cheese to taste.

A tossed green salad, a baguette of sour dough bread and a bottle of Burgundy and voila------------a Full Belly
K.Snyder
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Post by K.Snyder »

RedGlitter

Roasted Pumpkin Seeds

After scraping out your pumpkin, dump all the nasty stringy stuff onto a cookie sheet and sort out the seeds. Remove as much of the pumpkin guts as possible but if some sticks to the seeds that won't hurt. Dump the pile of seeds into a colander and massage them under cool running water to get more junk off them. Blot the seed pile with paper towels, absorbing as much water as possible.

Pour seeds into a glass baking dish or a pie pan and spread them out so they're in a single layer. Dob on about 4 or 5 teaspoons of butter or margarine. Cook at 300. As the butter melts, stir the seeds and sprinkle salt on them so all are greased up and salted. Bake until a light golden brown which is usually about 20-30 minutes. Make sure you watch them like a hawk because they will burn easily! Move them around now and then with a spatula so they don't stick and burn. When they're done baking, remove them from the baking dish and put them into another dish to cool. Keep in an airtight container or a zippy bag for up to a week.

I have also roasted squash seeds and cantaloupe seeds this same way. They have pretty much the same taste.
K.Snyder
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Post by K.Snyder »

qsducks

Salsa

2 large tomatoes, cut into quarters

1 small onion, chopped

2 jalapeno peppers, chopped

2 cloves garlic

Cilantro

Throw all of the above into a blender and puree till mixed. Serve with Tostito chips or use as a sauce for other foods.
K.Snyder
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Post by K.Snyder »

fuzzy butt

bread omelets (I've grown out of the taste but the kids love em')

Half a loaf of bread crumbed up in your hands.

3 eggs

Milk

salt and pepper

Make sure it's well mixed to the consistency of lumpy pancake mixture and dollop the mixture into a pan or skillet with butter. Fry until golden brown and then smother with butter and eat them.
K.Snyder
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Post by K.Snyder »

qsducks

PEPPERONI PUFFS

1 cup all purpose flour

1 cup baking powder

1 cup milk

1 egg, beaten

1 cup shredded Cheddar cheese

1 1/2 cups pepperoni, diced

Combine flour, baking powder, milk, egg and cheese; mix well. Stir in pepperoni. Let stand for 15 minutes. Spoon onto greased mini muffin cups, filling 3/4 full. Bake at 350 degrees for 25-35 minutes until golden. Makes about 2 dozen.
K.Snyder
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Post by K.Snyder »

qsducks

HOT PEPPERONI DIP

2 cups shredded mozzerella cheese

2 cups shredded sharp cheddar cheese

2 cups mayonnaise

4 oz can diced green chilies, drained

1 red onion, chopped

2-3 jalapeno peppers, diced

10-20 pepperoni slices

Baguette slices, assorted crackers

Combine cheeses, mayonnaise, chilies, onion and peppers; place in a ungreased 13"x9" baking pan. Layer pepperoni on top; bake at 350 degrees for 45 minutes. Serve with crackers and baguette slices. Serves 10.
K.Snyder
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Post by K.Snyder »

qsducks

MEATLOAF

1 lb ground beef

1 10-oz can Cream of Mushroom soup

1 egg

1 6-oz pkg Stove Top Chicken Stuffing

Pepper to taste

Heat oven to 350. Combine all ingrediants together and mix thoroughly. Place in glass dish and put in oven for 1 hour.
K.Snyder
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Post by K.Snyder »

Idgie

Barcardi Rum Cake



Ingredients:

---Cake---

1 cup chopped, toasted pecans or walnuts

1 18-1/2 ounce yellow cake mix

1 1-3/4 ounce (4-serving size) instant vanilla pudding mix

4 eggs

1/2 cup cold milk*

1/2 cup vegetable oil

1/2 cup Bacardi dark rum

---Glaze---

1/2 cup butter

1/4 cup milk

1 cup sugar

1/2 cup Bacardi dark rum

Preparation:

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in milk and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

(The perfect cake for mailing. The rum acts as the perfect presevative. It freezes beautifully also. The longer this cakes sits, the better the tastes!)[/QUOTE]
K.Snyder
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Post by K.Snyder »

qsducks



EASY STICKY BUNS

12 tbsp (1 1/2 sticks) unsalted butter at room temperature

1/3 cup light brown sugar, lightly packed

1/2 cup pecans, chopped in very large pieces

1 pkg (17.3 oz/2 sheets) frozen puff pastry, defrosted for filling

2 tbsp unsalted butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 tsp cinnamon

1 cup raisins

Preheat oven to 400 degrees. Place a 12 cup standard muffin tin on a sheet pan lined with parchment paper.

In a bowl of an electric mixer with the paddle attachment, combine the 12 tbsps butter and 1/3 cup sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 cups on top of the butter & sugar mixture.

Lightly flour a wooden cutting board. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1" border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 tsps cinnamon and 1/2 cup of the raisins. Starting with end nearest you, roll the pastry up snugly like a jelly roll around the filling finishing with the roll with the seam side down.

Trim the ends of the roll about 1/2 inch and discard. Slice the roll into 6 equal pieces, each about 1 1/2" wide. Place each piece, spiral side up, in 6 muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake 30 minutes until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool 5 min. only,invert the buns onto the parchment paper (ease the filling and pecans out on the buns with a spoon) and cool completely.

I'm making these for a friend over the weekend...you know who you are:wah:
K.Snyder
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Post by K.Snyder »

qsducks

BAKED POTATO SOUP

3 tbsp butter or olive oil

5 cups baked potatoes, skinned & cubed

2 - 32oz boxes chicken broth

1 1/2 cups heavy cream

1/2 cup sour cream

Salt & pepper to taste

Garnishes optional: crumbled crisp bacon, snipped chives or grated Cheddar cheese

Heat in a soup pot over medium heat the butter or olive oil. Add and cook, stirring until soft the potatoes & chicken broth about 20 min. Mash the potatoes with a potato masher.

Stir in the heavy cream & sour cream. Heat through. Do not boil. Season with salt & pepper. Serve garnished with bacon, chives or Cheddar cheese or with all 3. Serve also with Italian or Sour Dough bread.
K.Snyder
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Post by K.Snyder »

Odie

chicken with rice soup.....so easy

put in huge kettle two small chickens or 8 pieces, add cold water to cover plus.

add in onions

celery

carrots

salt

chicken oxo cubes

bring to boil, simmer for 2 hours

de-bone chicken

add in rice
K.Snyder
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Post by K.Snyder »

Sunshine

The best homemade Irish cream Liqueur

The recipe below was kindly privided by a friend, is the only one I've made myself and is pretty darned good.! You can vary the whiskey, cocoa and coffee content to suit your own taste, but these amounts seem to work well.

1 cup (8 oz) whipping or heavy cream

1 teaspoon vinilla estract or vnilla essence

3/4 (6 oz) cup Irish Whiskey

1/2 cup (4 0z) good black coffee

2oz good unsweetened dark chocolate

14 oz can sweetened condensed milk

In a sausepan, warm the condensed milk. Add the chocolate and stir untill fully dissolved. Do not boil. Allow this mixture to cool completely then put everything in a blender and zap it for about 15-20 seconds. Drink. :D

This will keep for 4 o 6 weeks in a tightly sealed bottle in the fridge, though it's unlikely to hand around that long. Shake the bottle gently before use.
K.Snyder
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Post by K.Snyder »

kazalala

heres my hubs version of the curry he makes,,, its more or less guessing on the amounts as like me he dont really measure and just adds to taste. Im sure you will do the same,, have a taste when its nearly done and add anything you think needs a bit more. The one thing hubs usually finds it needs more of is usually salt. Anyway once you do it you can adapt to your own tastes really.



In a big pan,,, put two large chopped onions, a cup and a half of water(mug) , one heaped tablespoon of plain flour and about three tablespoons of vegetable oil. bring to the boil then turn down to simmer, stirring so the flour dont go lumpy. While this is simmering add two and a half teaspoons of cinnamon, salt(say nearly a teasoon), a good shaking of white and black pepper and half a teaspoon of garlic granules (or you can add some fresh garlic if you like). Let it simmer for about 15 to 20 mins till onions are soft, then add another cup of water, your preffered choice of meat, we also add potatoes,, dont matter if they are new or old but we like them in the curry. Bring it back to the boil, then add more water enough to cover the meat and potatoes,,bring to boil again, then add two teaspoons of cayennne pepper, a teaspoon of chilli powder,and about 3 heaped tablespoons of curry powder,,(a good named one like sharwoods or something, depends on how hot you want it what type,, madras, vindaloo,, mild etc.). Simmer for 30 minutes stirring occasionally, then turn off the heat and cover with a lid, and leave to stand for a good while,,,we usually make it the night before we have it as it always seems better the next day,
K.Snyder
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Post by K.Snyder »

sunny104

Fish Taco's for Ducky :-4

I don't measure anything and I just use whatever ingredients sound good at the time so you all can make any version of this easily. :-6

fish taco's:

warmed soft corn tortillas

grilled Tilapia

topped with shredded cabbage and salsa

I usually use mangos for the salsa but if they're not in season I substitute peaches or nectarines.

salsa recipe:

mango

sweet yellow bell pepper

jalapeno

onion

garlic

cilantro

fresh lime juice

salt

and I add a splash of vinegar because I like the flavor it adds.

chop everything really small and let it sit in the fridge for at least a couple of hours so all the flavors can mix together. :-6
K.Snyder
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Post by K.Snyder »

Annie1

Spiced Chicken



Serves 2

Ingredients

2 part-boned chicken breasts, skin on



½ teaspoon sea salt



1 small clove garlic



1 heaped teaspoon ground ginger



1 heaped teaspoon ground turmeric



1 dessertspoon groundnut oil or other flavourless oil



1 small onion, chopped



7 fl oz (200 ml) half-fat or full-fat crème fraîche



1 heaped tablespoon medium curry powder



a few fresh coriander sprigs, to garnish



Pre-heat the oven to gas mark 4, 350ºF (180ºC).

Begin by placing the salt in a mortar and crush it quite coarsely, then add the garlic and, as you begin to crush it and it comes into contact with the salt, it will break down into a purée. Next, add the ground ginger, turmeric and the oil, and using circular movements, really work all the ingredients together until you have a thick brown paste.

Next, scatter the chopped onion in the middle of a small roasting tin and then, holding one of the chicken breasts in your hand and using a spatula, smear half of the paste over both sides of the chicken breast and then place it on top of the onion before doing exactly the same with the other. Now transfer the tin to the oven and cook the chicken on the middle shelf for 30 minutes.

Meanwhile, in a jug, whisk together the crème fraîche and the curry powder. Then, when the chicken has had its cooking time, spoon the crème fraîche over the chicken breasts and cover the tin with foil before returning it to the oven for a further 30 minutes. I like to serve this with spiced basmati rice and add a few coriander sprigs for a garnish.
K.Snyder
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Post by K.Snyder »

Annie1

CHICKEN AND LEEK BAKE

Ingredients:

20z butter

2 leeks, sliced

2 sticks celery, sliced

4 cooked chicken breasts cubed

295g can Condensed Cream

of chicken soup

2 pkts of crisps(cheese and onion or plain)

4oz chedder cheese grated.

Method:1 Pre-heat oven to 190oC(350oF,Gas5)

Meanwhile heat a frying pan, add butter and stir-fry

leeks and celery for about 10 mins. Add chicken

and stir fry for a couple of minutes.

2. Stir in soup and transfer to 2.1/2pt

oven proof dish.

3. Top with crushed crisps and cheese

and bake for 30mins

Service with side salad and hot garlic bread!
K.Snyder
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Post by K.Snyder »

Annie1

Spicy Shrimp Recipe

:

1 tablespoon butter

1 1/2 cups long-grain white rice

1/2 cup chopped onion

1/2 cup chopped green bell pepper

2 3/4 cups beef broth

1/4 teaspoon salt

1/4 teaspoon ground black pepper

dash Tabasco sauce

1 to 1 1/2 pounds medium to large shrimp, peeled and cleaned

1 can or jar (4 ounces) mushrooms, drained

2 tablespoons fresh minced parsley

2 to 3 tablespoons finely chopped green onion

PREPARATION:

In a large saucepan, melt butter over medium-low heat. Add rice, onion, and green pepper. Cook, stirring, for 3 minutes. Add beef broth, salt, pepper, and Tabasco sauce. Add shrimp, mushrooms, and parsley. Cook for 5 to 10 minutes longer, until shrimp is cooked. Transfer to a serving bowl and top with chopped green onions.

Serves 6 to 8.
K.Snyder
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Post by K.Snyder »

qsducks

ROASTED POTATOES

5 large red bliss potatoes, sliced into bite sized pieces

1 zucchini, sliced & quartered

1 red pepper, sliced & quarted

2 cloves garlic, minced

1 small onion, minced

Rosemary (I use about a handful)

Olive oil

Boil potatoes for 20 min. until soft...drain. Pour some olive oil onto a roasting pan. Place potatoes on pan and just sprinkle all the ingrediants on top of the potatoes. Either oven bake for 20 min or so or grill for about 15-20 min. Turn the potatoes once.
K.Snyder
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Post by K.Snyder »

Zapata

Cousin Betty Lou's Baked Chicken Salad

2 c. shredded cooked chicken

2 c. celery, sliced thin

2 c. water chestnuts, sliced

2 c. mayonnaise

2 10 3/4 oz. cans cream of chicken soup

4 tsp. lemon juice

4 tsp. onion, finely chopped

1 tsp. salt

1 tsp. black pepper

1 c. sliced or slivered almonds

1 c. grated cheddar cheese

3 c. seasoned bread crumbs

Mix all the ingredients except the bread crumbs. Put into a lightly buttered 9"x13" pan. (I always use glass baking dishes.) Bake in preheated oven at 350 until it's bubbly about 45 min.
K.Snyder
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Post by K.Snyder »

qsducks

Am making this for the kids tomorrow morning for brekkie...easy to make & will pop into the oven inthe am.

4 crescent rolls

Nutella

4 pieces of vanilla chocolate

Slice crescent rolls sideways, spread nutella on the bottom half & place vanilla chocolate on top....roll in aluminum foil. Heat oven to 350F & bake for 10 min.:-4
K.Snyder
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Post by K.Snyder »

hoppy

! empty mug.

Fill 1/4 with tomato juice

Dash of tobasco sauce

Fill with beer of choice.

Drink.

Refill

drink

refill

drink

refill

drink

urinate

refill

drink

etc.

Editor: Quit when you've had too much to drink!

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