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Guest
Posted: Thursday, May 20, 2010 10:02:05 PM

Rank: Lurker

Joined: 12/1/2006
Posts: 537,411
It seems to come up often (surprising for a sex site) (no pun intended) with a question of what's for dinner (lunch, etc) ... here's a place to share your recipes or find one that someone has suggested.

Feel free to share ... we seem to all love to eat, cook or at least clean up the dishes!!!

Van



Ravyn
Posted: Friday, May 21, 2010 2:36:07 AM

Rank: Cock Connoisseur

Joined: 4/26/2010
Posts: 2,090
Location: Bend, United States
Pan Roasted Butterflied Chicken with Fresh Herbs

6 cloves of garlic, Peeled
4 tbsp snipped Italian Parsley
2 Tbsp fresh Tarragon (or 1 Tbsp dried)
2 Tbsp fresh chives (or substitute green onion)
The zest of 1 lemon
Salt and pepper
¼ cup olive oil
1 whole chicken, washed and patted dry

Preheat the oven 450°.

Using a mini food processor, chop together the garlic, parsley, tarragon, chives, lemon peel and 1 tsp salt. With the machine on drizzle in 3 tbsp olive oil and process until a coarse paste forms.

Gently slide your fingers between the skin and flesh of the chicken breasts and legs. Place breast side down in a cutting board, with the large cavity facing you. Using good kitchen shears, start at the open cavity and cut down each side of the backbone; discard the backbone. Open the chicken like a book, and then flip over. Press down firmly on the top fleshy part of the breast until you hear the bone crack.

Using your fingers, stuff the herb mixture under the skin spreading it evenly. Rub the remaining 1 tbsp olive oil on the skin and underside of the chicken; season with salt and pepper. Place breast side up in a roasting pan and cook until the skin is golden and crispy or until an instant read thermometer registers 165°, about 45 min. During the last 10 minutes cover loosely with foil. Let the chicken rest for 15 minutes before carving.


SweetSexyThing
Posted: Friday, May 21, 2010 4:23:31 AM

Rank: Forum Guru

Joined: 4/28/2010
Posts: 552
Location: Rome
Raviolli Skillet (easy to make, only for 15 minutes)

1 14.5-ounce can Italian-style stewed tomatoes, undrained
1 14-ounce can vegetable broth
2 medium zucchini, halved lengthwise and sliced 1/2 inch thick (about 2 1/2 cups)
1 9-ounce package refrigerated cheese ravioli
1 15-ounce can white kidney beans (cannellini) or navy beans, rinsed and drained
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh basil or parsley


DIRECTIONS:

In a large saucepan combine tomatoes and broth; bring to boiling. Stir in zucchini and ravioli. Return to boiling; reduce heat. Boil gently, uncovered, for 6 to 7 minutes or until ravioli is tender and broth mixture is slightly thickened, stirring gently once or twice. Stir beans into ravioli mixture; heat through. Sprinkle each serving with Parmesan cheese and basil.

Then serve with Italian Greens, Garlic Toast and Pistachio Ice Cream


This is what I'm going to be doing for tonight!!! :)



Milik_Redman
Posted: Friday, May 21, 2010 6:54:54 AM

Rank: Internet Philosopher

Joined: 8/14/2009
Posts: 4,406
Location: somewhere deep under the Earth, United States
11/2 shot vanilla vodka
1/1/2 shot bananna liquer
mix well in an ice filled shaker and pour into a martini glass
add 1/2 shot godiva chocolate liquer as a floater
enjoy!

“It is a great thing to know your vices.”
― Marcus Tullius Cicero


My New collaboration with Dirty _D is one I am extremely proud to offer:






myself
Posted: Friday, May 21, 2010 7:04:20 AM

Rank: Forum Guru

Joined: 3/17/2010
Posts: 966
Location: .showyourdick.org/
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour (that's plain flour, not self-raising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) a small splash of vanilla extract
1 coffee mug

Put dry ingredients in mug, and mix well Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.

Microwave for 3 minutes at 1000 watts. The cake will rise over the
top of the mug, but don't be alarmed.
Allow to cool a little, and tip out onto a plate if desired.

Note: This can serve 2 if you want to feel slightly more virtuous.


Torture the data long enough and they will confess to anything.
Guest
Posted: Friday, May 21, 2010 1:23:30 PM

Rank: Lurker

Joined: 12/1/2006
Posts: 537,411
Now this is a forum that I can sink my teeth in Thank You Vanhello1 hello1 hello1

Did this for Super Bowl Sunday:
Buffalo Chicken Cornbread w/ Blue Cheese Salad

Prep Time: 10 minutes Cook Time: 30 minutes Servings: 8

Ingredients:
Crisco Original No~Stick Cooking Spray

Cornbread:
1 large egg
3/4 cup milk
2 tbsps. Crisco Pure Olive Oil
1 (6.5 oz.) Martha White Yellow Cornbread & Muffin Mix
1 cup shredded cheddar cheese
1/2 cup crumbled blue cheese substitute: 3/4 cup ranch salad dressing
2 cups cooked, frozen, boneless Buffalo~style hot wings, thawed and diced
1/2 red pepper flakes
2 tbsps. chopped cilanto

Salad
1/2 small head iceberg lettuce, chopped substitute: spinich
1 cup sliced celery
1/2 red onion, chopped
1/2 cup crumpled blue cheese substitute: omit
2/3 cup blue cheese (ranch) salad dressing
1/2 cup tomato, diced
Cilantro, chopped

Due to allergies, I substitute Ranch Dressing for the Blue Cheese

Directions: Heat oven to 400* F. Spray 10 1/2 inch Lodge cast iron skillet or 8 x 8~inch (2 quart) baking dish with no~stick cooking spray. Stir egg, milk, and oil together. Add cornbread mix, cheddar cheese, 1/2 cup blue cheese, diced hot wings, red pepper flakes, and 2 tablespoons chopped cilantro. Stir until well blended. Pour mixture into prepared skillet or baking dish, spread evenly. Bake 20 to 30 minutes until golden brown. Remove from oven. Cool. COMBINE lettuce, celery,red onion, and 1/2 cup cruppled blue cheese. Toss with blue cheese dressing. Cut cornbread into 8 servings. Top each serving with an even amount of salad. Garnish with diced tomatoes and cilantro.


SweetSexyThing got a question, doll. Is it only cheese filled rav?


Now this recipe is for Milik_The_Red (word of warning: facial hair & nose hair fire)

Backdraft recipe

serve in
Brandy Snifter

Scale ingredients to servings
1 1/2 oz Drambuie® Scotch whisky
1 1/2 oz Grand Marnier® orange liqueur

Pour equal amounts into Brandy Snifter and light.

Place hands over top of glass to form airtight seal that extinguishes flame. Slide straw between fingers keeping seal as tight as possible. Drink beverage through straw.

Remove straw after drink is finished. Put glass to nose and remove hand to allow burnt fumes to be inhaled through nose. Definitely a one-a-nighter.
Algol
Posted: Friday, May 21, 2010 1:39:12 PM

Rank: Forum Guru

Joined: 11/30/2008
Posts: 4,633
Location: In search of a warm place, United States
Algol’s Guinness Chili

Ingredients:
3 tbs olive oil
1 large onion chopped
4 cloves minced garlic
1 green pepper chopped
1 yellow pepper chopped
1 jalapeño pepper minced
1 lb ground sirloin
1lb ground chuck
2 NY strip steaks cut into bite size cubes
2 tbs cumin
1 tbs coriander
2 tbs hot chipotle chili power
1 tbs oregano
1 tbs basil
1 pint Guinness stout
2 tbs Worcestershire sauce
1 oz Baker semi-sweet chocolate
3 -14 oz cans dice tomatoes with green chilies
3- 14oz cans black beans

Sauté onions, garlic, peppers in olive oil, add steak and ground beef stir until all have browned. Add all spices mix into meat add Guinness and the rest of the ingredients simmer for an hour and serve with grated cheese and sour cream.

Algol

LusciousLola
Posted: Friday, May 21, 2010 4:26:16 PM

Rank: Forum Guru

Joined: 3/5/2010
Posts: 2,877
Location: Island of tranquility
Van, Darling, this topic is genius!hello1
I love to cook and am always excited to try new recipes.
Algol
Posted: Saturday, May 22, 2010 12:13:25 PM

Rank: Forum Guru

Joined: 11/30/2008
Posts: 4,633
Location: In search of a warm place, United States
Leftovers make great sandwiches... One of these days I want to cook this in the smoker with apple wood...

Good Eats Meatloaf

Recipe courtesy of Alton Brown

Cook Time:45 min
Yield: 6 to 8 servings

Ingredients

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg

For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
Directions
Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.



Algol

scarletblue
Posted: Sunday, May 23, 2010 3:45:25 PM

Rank: Forum Guru

Joined: 3/12/2010
Posts: 6,632
Location: Giving you pleasure..
I am not a good cook
but wanted to post something here ...
a recipe for cooks and non cooks alike ......

Recipe for Love

Ingredients

2 Hearts Full of Love
2 Heaping Cups of Kindness
2 Armfuls of Gentleness
2 Cups of Friendship
2 Cups of Joy
2 Big Hearts Full of Forgiveness
1 Lifetime of Togetherness
2 Minds Full of Tenderness

Method

Stir daily with Happiness, Humor and Patience.
Serve with Warmth and Compassion, Respect and Loyalty.




Another Recipe for Love

Ingredients

1/2 a cup of Affection
A pinch of cuddles
3 tablespoons of pure sweetness
A great big kiss

Method

Dim the lights then mix them very slowly together





Guest
Posted: Sunday, May 23, 2010 9:07:10 PM

Rank: Lurker

Joined: 12/1/2006
Posts: 537,411
Giving SweetSexyThing a Big Applause That recipe of yours was great. My fire 'brothers' and I just went wild on it. Thank You

Blue Ribbon Tested

Did this recipe last summer. It's a BBQ dish. All I can say is, DAMN!!!! Was it ever so good.

Charcoal-Grilled Meatloaf


Recipe comes to you from: The Redneck Grill Jeff Foxworthy

2 pounds ground beef (used venison)
1 egg. beaten
1 onion, finely chopped (used large onion)
1/4 cup ketchup
2 Tbsp. brown, sugar (optional)
1/2 cup cracker crumbs or bread crumbs
2 tsp. prepared mustard (used brown spicy mustard)

SAUCE:
1/4 cup ketchup
1 tsp. prepared mustard
2 Tbsp. brown sugar
2 tsp. water


1. For the meatloaf, combine the ground beef, egg, onion, 1/4 cup ketchup, 2 tablespoons brown sugar, cracker crumbs, and 2 teaspoons prepared mustard in a large bowl and mix well.

2. Pack into a loaf pan. Place the loaf pan on a prepared grill.

3. Grill for 15 minutes.

4. For the sauce, combine 1/4 ketchup, 1 teaspoon prepared mustard, 2 tablespoons brown sugar, and the water in a bowl.

5. Place a large square of heavy-duty aluminum foil on the grill. Remove the meatloaf from the pan and place it on the foil. Grill for 10 minutes longer, basting with the sauce.

Makes 4 to 6 servings.



nicola
Posted: Sunday, May 23, 2010 9:19:34 PM

Rank: Matriarch

Joined: 12/6/2006
Posts: 25,548
Location: The Orgasmatron
Guinness Chili - I've made steak and guinness pie before, I bet that tastes good Algol.

I'm trying this tonight, but with Pork instead. I saw it on Masterchef and it looked delicious and easy to do, plus I can use the Sage from my garden eat

500g veal or pork loin, sliced into 4 escalopes
20 sage leaves
4 slices of prosciutto
plain flour, for dusting
2 tbs olive oil
1 garlic clove, thinly sliced
2 tbs baby capers, rinsed and drained
40g unsalted butter
1 punnet cherry tomatoes
¼ cup white wine
handful of baby spinach
lemon cheeks, to serve
extra virgin olive oil, for drizzling

Step 1: Place veal slices between two sheets of cling wrap and carefully pound with meat mallet to about 8mm thick.

Step 2: Press 2 sage leaves onto each veal piece. Lay prosciutto slices onto a clean work surface and place veal, sage-side down onto each slice of prosciutto (ensuring the sage is wrapped under prosciutto).

Step 3: Place flour in a shallow dish and season with salt and pepper. Add wrapped veal pieces to the flour and toss to coat, shaking off any excess.

Step 4: Heat oil in a large frying pan over medium-high heat. Add veal to the pan, sage- side down, then add the garlic, capers and butter. Once the butter is foaming add the cherry tomatoes and turn the veal over to cook for a further minute. Add remaining sage to the pan and cook for a further 2-3 minutes until cherry tomatoes start to soften. Remove veal from the pan, set aside and keep warm.

Step 5: Add white wine to the pan. Using a fork, carefully squash half the tomatoes into the sauce. Add the spinach and cook until just wilted. Season to taste.

Step 6: Spoon sauce with the squashed tomatoes onto serving plate, top with saltimbocca veal and drizzle with extra virgin olive oil. Serve with lemon cheeks.

Serves 4
nicola
Posted: Sunday, May 23, 2010 11:58:51 PM

Rank: Matriarch

Joined: 12/6/2006
Posts: 25,548
Location: The Orgasmatron
This thread deserves a sticky 3601

Talking of sticky - courtesy of Mr Oliver: http://www.jamieoliver.com/recipes/other-recipes/sticky-toffee-pudding

• 225g fresh dates, stoned
• 1 teaspoon bicarbonate of soda
• 85g unsalted softened butter
• 170g caster sugar
• 2 large free-range eggs
• 170g self-raising flour
• ¼ teaspoon ground mixed spice
• ¼ teaspoon ground cinnamon
• 2 tablespoons Ovaltine
• 2 tablespoons natural yoghurt

for the toffee sauce
• 115g unsalted butter
• 115g light muscovado sugar
• 140ml double cream

dessert recipes | serves 8

You are going to love this pudding – it has a rich, fantastic flavour and the sauce is amazing. Fresh Medjool dates are best to use, but dried ones work well too.

Preheat your oven to 180ºC/350ºF/gas 4. Put the dates in a bowl with the bicarbonate of soda and cover with 200ml/7fl oz of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whiz the dates in a food processor until you have a purée. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine. Mix together well, then fold in the yoghurt and your puréed dates. Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.

While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. To serve, spoon out the pudding at the table and pour over the toffee sauce.
Jillicious
Posted: Monday, May 24, 2010 12:19:05 AM

Rank: Forum Guru

Joined: 10/28/2009
Posts: 1,293
Loads of comfort food on here. How about we mix it up with a little light meal from Rick Bayless?




http://www.rickbayless.com/recipe/view?recipeID=99

Mango Guacamole
Makes about 2 1/2 cups

Recipe from Season 6 of Mexico - One Plate at a Time

INGREDIENTS
3 large ripe avocados
1/2 small red onion, diced
1/2 to 1 fresh serrano chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro, plus a few leaves for garnish
About 2 tablespoons fresh lime juice
1 medium ripe mango, peeled, flesh cut from the pit and diced
Salt

DIRECTIONS
1. Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, and pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a large bowl. Coarsely mash the avocado with a large fork or potato masher. Rinse the onion under cold water, shake off the excess water, then add it to the avocado along with the serrano, cilantro and lime juice.

2. Mix in 2/3 of the diced mango. Taste and season with salt. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate - preferably for no more than a few hours.

3. When you're ready to serve, scoop guacamole into a serving bowl and garnish with the remaining diced mango and cilantro sprigs. Serve with tortilla chips, slices of cucumber or jicama.


The pairing of a citrus Mango with an avocado base makes for some interesting taste but explosions.
I love his show. Let's not forget that bacon is meat candy!

Thousands of user submitted stories removed from the site. You are nothing without your users or their freely submitted stories.
Guest
Posted: Monday, May 24, 2010 1:54:57 PM

Rank: Lurker

Joined: 12/1/2006
Posts: 537,411
occasion9 Congratulations Vanoccasion9

You got a Forum Sticky

occasion7 occasion7 occasion7 occasion7 occasion7

She
Posted: Monday, May 24, 2010 2:39:17 PM

Rank: Forum Guru

Joined: 3/24/2010
Posts: 2,160
Location: Europe
Now, is somebody craving for some vegan recipes?
.. ..just asking.
Ravyn
Posted: Tuesday, May 25, 2010 12:07:12 AM

Rank: Cock Connoisseur

Joined: 4/26/2010
Posts: 2,090
Location: Bend, United States
JACK DANIEL’S BBQ SAUCE

½ large onion, chopped
6 cloves of garlic, chopped
2 cups ketchup
1/3 cup vinegar
¼ cup Worcestershire Sauce
½ cup packed brown sugar
¾ cup molasses
½ tsp pepper
½ tbsp salt
¼ cup tomato paste
½ tsp hot sauce
Jack Daniel’s Whiskey approximately 1 cup

Combine onion, garlic and ¼ cup of the whiskey in a 3 qt saucepan. Sauté the onion and garlic till translucent (do not brown), about 10 minutes. Add all the remaining ingredients (reserving about ¼ cup of whiskey) and bring to a boil. Add remaining whiskey and turn the heat to med/low and simmer uncovered until the sauce has reduced and thickened about 30 min to 1 hour.


jtw130
Posted: Wednesday, May 26, 2010 7:04:38 PM

Rank: Forum Guru

Joined: 1/3/2010
Posts: 200
Location: Rhode Island


CACHUPA RICA

4 c. samp (hominy)
1 c. kidney beans
1 c. large lima beans
1/2 c. shell beans
whole chicken
2 lbs. spareribs (pork or beef)
1 lb. chourico (garlic spicy sausage), sliced (Portuguese Sausage)
3/4 lb. blood sausage, when avallable, sliced (optional)
1/4 lb. lean bacon, diced
2 lbs. cabbage, chopped coarsely
2 lbs. tomatoes, quartered
2 lbs. green bananas, peeled and sliced
2 lbs. fresh yams, peeled and chunked
2 lbs. fresh sweet potatoes, peeled and chunked
2 lbs. hard winter squash, peeled and chunked (e.g. buttercup, butternut, hubbard etc.)
1 onion, chopped
2 cloves of garlic, peeled
2 bay leaves
Flat leaf coriander

Soak the samp and beans overnight. In a stock pot, heat six cups of water. Add two tablespoons of olive oil, onion, garlic and bay leaf to water for seasoning. Bring to boil and add samp and beans. In a separate kettle, cook the vegetables except the tomatoes with the spareribs, chourico or linguica, blood sausage, and bacon. Next, cut up and season the chicken. Saute chicken in olive oil. Add tomatoes, and let simmer until samp and beans are almost folk tender but not quite done.

Add cooked vegetables and meats into stock pot. Cook on low heat for approximately one hour. About 20 minutes before the cachupa is done you may mix in well sauted onion, garlic and tomato paste mixture (sofrito) to adjust and enhance the flavor.

Turn off heat and let sit in the covered pot for at least one half hour before serving. Arrange meats and vegetables on a large serving platter and serve the corn and beans in a bowl.
Algol
Posted: Friday, May 28, 2010 11:42:46 AM

Rank: Forum Guru

Joined: 11/30/2008
Posts: 4,633
Location: In search of a warm place, United States
Grilled Asparagus…

Clean and trim 1lb of asparagus place into a large ziplock bag add
¼ cup olive oil,
1 teaspoon salt,
1 teaspoon sugar,

Mix it up in the bag...making sure it's coated well and place on hot grill for about 5 minutes until the sugars caramelize.



Algol

Southern_Sass
Posted: Friday, May 28, 2010 12:34:54 PM

Rank: Miss Sassy Pants

Joined: 3/14/2010
Posts: 6,522
Location: Ridin the Waves of Lush, United States
I love this thread, Van..thanks sooo much...
can we do some other than food and drinks?

Orange Juice Cake

Cake:
1 yellow cake mix
1 small box vanilla pudding
4 eggs
1 cup oil, canola or veggie
1 cup orange juice (I use the pulp free, but with pulp works fine too)

Glaze:
1 cup sugar
1/2 cup orange juice
1 stick butter

Preheat oven to 325, spray a bundt pan and set aside. Mix all ingredients together and bake for 45-50 minutes or until a toothpick, inserted, is clean.

For glaze, place all in a saucepan and bring to a boil. Let it boil for 3 minutes. As soon as cake is removed from the oven, pour over the glaze. Let the cake cool in the pan for 30 minutes and turn out onto cake plate.

Southern_Sass
Posted: Sunday, May 30, 2010 8:05:17 AM

Rank: Miss Sassy Pants

Joined: 3/14/2010
Posts: 6,522
Location: Ridin the Waves of Lush, United States
Salmon with Lemon Caper Cream Sauce

2 tsp olive oil
1 garlic clove minced
1/4 c lemon juice
2 TBS capers
1 tsp lemon pepper
1/2 c sour cream
4 salmon steaks

preheat broiler
in a small sauce pan warm the oil over medium heat, add garlic and cook for 1 minute, reduce to low. Stir in lemon juice, capers and lemon pepper, cook for 5 minutes. Add sour cream and cook for another 5 minutes. Broil salmon 4 inches from the heat for 5 minutes per side. Spoon sauce over the salmon...

Enjoy

Southern_Sass
Posted: Sunday, May 30, 2010 3:48:16 PM

Rank: Miss Sassy Pants

Joined: 3/14/2010
Posts: 6,522
Location: Ridin the Waves of Lush, United States
Loaded Baked Potato Salad

5 pounds small unpeeled red potatoes, cubed
1 tsp salt
1/2 tsp pepper
8 hard boiled eggs, chopped
1 pound bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 medium swwet onion, chopped
3 dill pickles, chopped
1-1/2 cups sour cream
1 cup mayonnaise
2-3 tsp mustard

Place potatoes in a greased 15 by 10 baking pan, sprinkle with salt and perpper. Bake, uncovered, at 425 for 40-45 minutes or until tender. Cool in pan on a wire rack. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayo and mustard; pour over the potato mixture and toss to coat. Serve immediately.

Ravyn
Posted: Monday, May 31, 2010 1:08:14 PM

Rank: Cock Connoisseur

Joined: 4/26/2010
Posts: 2,090
Location: Bend, United States
Saucy Meatballs

Meatballs:
2 Eggs beaten
2-3 tbsp of milk – Only use if your mixture seems too dry
1 cup bread crumbs
2 tsp salt
4 cloves of minced garlic
1/2 cup finely chopped onion
2 # of ground hamburger, chicken, pork or a mixture

Sauce:
2 tbsp butter
1-1/2 Cups catsup
1 Cup honey
6 tbsp of soy sauce
6 cloves of garlic Minced

Preheat oven 425

In a large bowl combine meat, eggs, bread crumbs, onion, salt and milk if its needed, Mix well and shape into 1 inch balls. Place on a cookie sheet lined with foil and sprayed. Bake uncovered at 425 degrees for 30 minutes until done. Remove from sheet and place in an oven proof casserole dish with lid.
Lower oven temp to 350

Meanwhile, in a saucepan, sauté garlic in butter until tender. Stir in the ketchup, honey and soy sauce. Bring to a boil. Reduce heat simmer for 5 to 10 minutes. Pour sauce over meatballs (they can sit at this point for a few hours if you want to make ahead of time) cook at 350 for 15 minutes.


Ravyn
Posted: Tuesday, June 01, 2010 2:59:48 PM

Rank: Cock Connoisseur

Joined: 4/26/2010
Posts: 2,090
Location: Bend, United States
CHEESY RICE FRITTERS

1 cup Arborio rice
2 ½ cups chicken stock (water or another stock can be used as well)
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese
1 large egg, lightly beaten
Salt and pepper
¼ cup seasoned breadcrumbs + ¼ cup Panko crumbs
Half an onion chopped
Minced garlic
10 oz. package of spinach coarsely chopped

Bring rice and 2 ½ cups chicken broth to a boil. Lower the heat and simmer until the rice is still firm but cooked through and the broth has evaporated, about 20 minutes. Transfer to a large bowl and let cool slightly.

Meanwhile in a skillet sauté onion till tender and translucent, add garlic and sauté. Then season with salt and pepper. Add to the rice. Stir in the cheeses and the egg into the rice mixture. Check for seasonings. (I’ve added dried basil and thyme at this stage as well)

Divide mixture into 12 mounds. Flatten into 3 inch patties. Sprinkle both sides with the breadcrumb/Panko mixture.

Add the olive oil to the skillet and over medium heat cook the patties until golden brown on both sides. Drain on paper towels. Wiping pan clean and adding fresh oil in between each batch of patties. After the last batch add the spinach into the pan and wilt down adding a lil more chopped garlic and salt and pepper. Cook till wilted serve on the side with the fritters.


jtw130
Posted: Wednesday, June 02, 2010 2:21:51 AM

Rank: Forum Guru

Joined: 1/3/2010
Posts: 200
Location: Rhode Island
Jagacida (Jag)
Cape Verdean Rice and Bean Dish

Prep: 10 minutes / Cooking: 35 minutes

1 Large Onion (White, Yellow or Vidalia)
1 lbs. Chourico Meat (Portuguese Sausage)
2 Stalks Celery
3 Cups White Rice (long grain)
5 ½ -6 Cups Chicken Stock (Low Sodium to control salt content)
2-3 Tbs. Paprika
2 tsp garlic powder
3 Bay leafs
¾ stick butter divided
1-2 Tbs. Olive Oil
12 oz. Frozen Lima Beans (2 cans of rinsed Kidney beans can be substituted)
Sea Salt and Pepper to taste


Prep:

Dice onion and celery using a food processor or knife. Also using a food processor place the Chourico or Linguica (removing the casing first) and chop into a medium to fine consistency. Divide butter into ¼’s.

Directions:

In a stock pot lightly sweat onion and celery in olive oil and ¼ stick of butter on a Medium flame. Then add Chourico and continue to cook for 7 minutes. Add rice and cook for about 2 minutes, stirring occasionally. Then add Chicken Stock, paprika, garlic powder, Lima or kidney beans, salt and pepper and Bay leaf. Bring to a rapid boil then reduce flame to low. Add ¼ stick of butter and cover. Cook for 25 to 28 minutes, or until all the liquid has been absorbed. Let stand Covered for 5 minutes. Right before serving add rest of butter and fluff up rice with a fork. Add more salt and Pepper to taste.

Servings: 10-12
Total Time: 45 minutes

Enjoy!

--John
BigRod
Posted: Wednesday, June 02, 2010 8:57:20 AM

Rank: Forum Guru

Joined: 12/31/2009
Posts: 363
Location: California
Lushers and Lushettes have once again proven their skills outside of the bedroom.. except for Scarletblue.. she has proven both... as a suggestion.. I'm wondering if we could get all of these and any ongoing additions compiled into a Lushious CookBook? Maybe even a new heading on the Home page... just a thought...
Algol
Posted: Wednesday, June 02, 2010 9:35:26 AM

Rank: Forum Guru

Joined: 11/30/2008
Posts: 4,633
Location: In search of a warm place, United States
I grilled chicken breast with this rub... It was awesome... It will make enough for 8 breasts.

On the menu with the chicken I had Mango Salsa (see below) and grilled asparagus


Mole Rub

Makes about 1/2 cup

1 tablespoon coarse salt (kosher or sea)
1 tablespoon brown sugar
1 tablespoon good quality cocoa powder, unsweetened
2 tablespoons pure chile powder
1 tablespoon sesame seeds, toasted
1 teaspoon red pepper flakes
1 teaspoon oregano, preferably Mexican
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/8 teaspoon cinnamon
Pinch of ground clove
Pinch of freshly grated nutmeg

Algol

Algol
Posted: Wednesday, June 02, 2010 9:36:38 AM

Rank: Forum Guru

Joined: 11/30/2008
Posts: 4,633
Location: In search of a warm place, United States
Mango Salsa

1 mango, peeled and diced
1/2 cup peeled, seeded and diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper


Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.


Algol

scarletblue
Posted: Wednesday, June 02, 2010 2:44:04 PM

Rank: Forum Guru

Joined: 3/12/2010
Posts: 6,632
Location: Giving you pleasure..
Algol wrote:
Mango Salsa

1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper


Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.


Was a hit with the family ...Thank You Al icon_smile

iceman
Posted: Wednesday, June 02, 2010 7:51:59 PM

Rank: Forum Guru

Joined: 10/30/2009
Posts: 534
Location: Caifornia
This isn't my own recipe, I got it from the Paula Deen web site at Food

It's for a "different" bread pudding that's to die for! I've served it at a couple parties and have had rave comments.

Here's the link to this at the Paula Deen web site for this particular recipe:

http://www.pauladeen.com/index.php/recipes/print_page/401/


Bill Nicholson's Krispy Kreme Bread Pudding

Ingredients:
1 pinch salt
1 9ounce box raisins
2 eggs, beaten
2 4.5-oz cans fruit cocktail with liquid
1 14-oz can Sweetened Condensed Milk (not evaporated)
2 dozen Krispy Kreme Glazed Donuts
1or2 teaspoon(s) cinnamon

Butter Rum Sauce
1 stick butter (unsweetened)
1 pound box confectioner's sugar
** Rum, to taste

Directions:

Cube donuts into a LARGE bowl. Pour other ingredients on top of donuts and let soak for a while. Mix all ingredients together until donuts have soaked up as much liquid as possible.
Place into a baking dish, pour any remaining liquid on top.

Bake at 350F for about 1 hour, until the center has jelled

Top with Butter Rum Sauce (below)

Butter Rum Sauce:

Melt butter and slowly stir in confectioner's sugar. Add Rum to taste and heat until bubbly. Pour over each serving.

This recipe is courtesy of Paula Deen

Servings: 20-24 servings
Prep Time: 45 min
Cook Time: 1 hour
Difficulty: Easy


What Lush needs to do is put out a book of all these wonderful recipe's!

eat eat coffee
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