recipes..get your recipes here!

POSTED BY: msg
UPDATED: Tuesday, April 3, 2007 18:48
VIEWED: 26585
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NVGHOSTRIDER

Thursday, October 19, 2006 6:26 PM

I'm saving so many recipies I had to put 'em all on a mass storage device. Thanks MSG.

JAYNESBOWIE

Thursday, October 19, 2006 6:28 PM

This is a nice healthy snack you may not have tried. Take an apple and slice it in as many pieces as you like, then take penut butter and break it on both sides of the fruit. Sprinkle a little tiny bit of sugar on it then put it in the microwave for no more then 30 secounds. Take out and let cool for a few secounds, then it. It has a unique tast, not all togeather bad. :) I like it plenty at least.

I know its not like, a real recipe exactly, but its what I got. :)

Signature:

Jayne: "Testing, testing. Captain, can you hear me?"
Mal: "I'm standing right here."
Jayne: "You're coming through good and loud."
Mal: " 'Cause I'm standing right here."

If you play nationstates.net check out the region Firefly.

MRSELLARS

Thursday, October 19, 2006 7:29 PM

Quote:
Originally posted by msg:
OMG those are AMAZING recipes...so trying those mrsellars...wowza

OK well now my offering seems all weak:)

I don't know about that...I'm looking forward to trying the Manicotti recipe!

I'll try to post some more when I get back from my tour.

MR

MSG

Thursday, October 19, 2006 7:45 PM

That would be fabulous. You have some great ones. I know I've started saving the lot to a flash drive myself:)

I choose to rise instead of fall- U2

RIVERTWIN

Thursday, October 19, 2006 7:57 PM

This is one of my favorite Mexican dishes. Not sure how Mexican it really is, but it's tasty. Measurements are approximate. I tend just to dump stuff in.

Chalupa:

In a big pot, place--

4 lbs pork roast. The bone-in kind is best
1 lb pinto beans
2 cans green chilis
2 T cumin
1 T chili powder
1 t salt
1 t pepper
2 cloves garlic

Cover with water. Bring to a boil and then reduce heat to simmer and let cook about 4 hours. When meat is tender and pulling away from the bone, defat and shred the meat. Put back in pot and cook another couple hours. This is good served with cornbread and cheese on top.

MSG

Thursday, October 19, 2006 8:18 PM

wow another good one...you have to love this recipe thread. I've made myself a cookbook from it. I think with some full color pictures we'd have ourselves a bestseller

I choose to rise instead of fall- U2

MSG

Thursday, October 19, 2006 8:46 PM

Had to put this in. Tried this on the weekend and almost died from the bliss. It's a Rachel Ray

French toast and Bacon

Bacon:
1 pounds applewood smoked bacon
1/2 cup dark brown sugar

Toast:
8 large eggs
1 cup half-and-half
2 teaspoons vanilla extract
2 pinches salt
1/2 teaspoon nutmeg, ground or freshly grated
2 teaspoons ground cinnamon
3 cups corn flakes, lightly crushed
1/2 cup sliced almonds, lightly crushed
4 tablespoons butter
12 (1 1/2-inch-thick) slices challah bread or soft "Italian" style bread
Medium or dark amber maple syrup to pass at table
Mint sprigs and edible flowers, suggested plate garnish

Fancy Fruit Topping:
1 large navel orange, peeled and chopped
12 large strawberries, sliced
1/2 pint blueberries
1/2 pint raspberries
1/2 pint blackberries
2 tablespoons sugar
1/4 cup orange liqueur (recommended: Grand Marnier)

Preheat oven to 350 degrees F.

Arrange bacon on slotted broiler pan. Sprinkle with brown sugar and place in oven to bake until crisp, 20 to 22 minutes.

Preheat a large nonstick skillet over medium heat.

In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon. In a second shallow dish combine flakes and nuts. Add 2 tablespoons butter to warm skillet. Place a cookie sheet lined with foil (for easy clean-up) near the stove. Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts. Cook slices 2 minutes on each side and transfer toast to cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes, with already cooking bacon.

While bacon and toast are in oven, combine fruit, sugar and liqueur in a serving bowl and reserve.

Remove toast and bacon from oven. Warm syrup in a small pitcher in microwave 15 seconds on high. Serve toast and bacon on plates with optional garnish of mint and edible flowers.

Pass syrup and topping at the table.

I choose to rise instead of fall- U2

MRSELLARS

Monday, October 30, 2006 6:26 PM

Back from FPG in Florida (Emerald Rose had their signing table next to mine so I got to get my copies of "Done The Impossible" DVD and Soundtrack signed--)

I'll get some more recipes for actual comestibles together soon, however, the FPG staff introduced me to the following drink:

Flaming Dr. Pepper

2/3 cup cheap beer
3/4 oz cheap Amaretto
1/4 oz Everclear

Fill cup with beer. fill shot glass 3/4 full with Amaretto. Pour Everclear on top of Amaretto. Ignite with lighter or match. Drop into cup of beer. Chug while your friends are standing around screaming chug chug chug...

Near the end of the drink it actually tastes like Dr. Pepper...

Yeah...Fairly juvenile but that's what happens when you get con/festival staff all in one place trying to entertain the headliners. I should warn you though...Limit heavy drinkers to 3 and lightweights to 1

MRS

MSG

Monday, October 30, 2006 11:11 PM

OK but can any of these recipes beat

I choose to rise instead of fall- U2

RIVERISMYGODDESS

Friday, November 3, 2006 3:41 PM

Bump.

I am making this chili for a cookoff this weekend, and I thought I would share with everyone. It is for a white chicken chili:

Ingredients:

2 lbs chicken breast, boneless and skinless
2 packets McCormick White Chicken Chili seasoning, or equivalent spices
12 oz cherry/grape tomatoes
1 medium jalapeno pepper (optional: fire roasted)
3 cans pinto beans, drained
1 can black beans, drained
1 can whole kernel yellow corn, drained
1 can Ro-Tel diced tomatoes and chilis
2-3 cloves garlic (optional: fire roasted)
½ cup sour cream, plus additional as needed for topping
Salt, as needed
Pepper, as needed
Garlic powder, as needed
Onion powder, as needed
Cumin, as needed
Cayenne pepper, as needed
Hot pepper sauce (ie: Tabasco), as needed
Shredded cheese for topping (cheddar or Monterey Jack work best)

Directions:

Cook chicken breasts whole in skillet, seasoning with salt, pepper, and garlic & onion powders as desired. Remove chicken and let rest until cool enough to handle. Using serrated knife, shred chicken, placing in large chili pot (crockpot can be substituted for additional simmer time if desired). Add water, seasoning packet, and several tomatoes, quartered. Let simmer for a while (I did 5 hours, but 1 should suffice, unless you have the extra time). Slice jalapeno and mince garlic, adding both to mix, along with all beans, Ro-Tel, and corn. Quarter remaining tomatoes and add. Fold in sour cream, and add additional water to reach desired consistency (I prefer really thick chili, but others like it a little thinner). Add cumin, cayenne pepper, and hot pepper sauce to taste, and allow to simmer for additional 30 minutes – 2 hours, depending on time constraints. Serve warm with optional dollop of sour cream and pinch of shredded cheese. Enjoy!

~Jimi
jimi dot spettel at gmail dot com
Self-Proclaimed Grand Vizier of Georgia

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