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Thread: How about a Recipe Swap?!
03-11-10, 01:02 AM #346
Hahaha..I could mail them to y'all = ) As a Thank you for serving this country=)
03-11-10, 06:08 AM #347
03-12-10, 04:17 PM #348
JALAPENO CHEESE BARS
1/2 lb. grated Swiss cheese
1/2 lb. grated Monterey Jack cheese
1/2 lb. grated sharp cheddar cheese
1 cup jalapenos, chopped and seeded
1 tsp. minced garlic
1/2 tsp. salt
Preheat oven to 300. Coat 9x13 casserole dish with non-stick spray.
Spread the chopped jalapenos on the bottom of the casserole dish.
Layer the cheeses evenly on top of the jalapenos.
Beat eggs, garlic and salt together and pour over jalapeno cheese mixture.
Cover with aluminum foil and bake for 45 minutes.
Allow to fully cool (about 15 minutes) before slicing into squares.
03-12-10, 04:21 PM #349
Bratwurst Cooked in Beer with Smothered Cabbage
Preheat the grill. Place the beer in a saucepan, over medium heat. Bring the liquid to a boil. Add the sausages and cook for 10 minutes. Remove from the sausages from the liquid, reserving the liquid. Set the sausages aside. In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon and set aside. Discard the all the bacon fat except for 1/4 cup. Place 1/4 cup of the fat back into the pan and add the onions. Season with black pepper. Saute for 2 to 3 minutes, or until tender. Add the cabbage. Season with salt and pepper. Continue to saute for 4 minutes or until the cabbage is tender. Stir in the garlic, mustard and 2 cups of the liquid from the sausages. Bring the liquid to a simmer and cook for 8 to 10 minutes, stirring occasionally. Reseason with salt and pepper. Place the sausages on the grill and cook for 2 minutes on each side. To serve, place the sausages between each bun. Top each sausage with some of the smothered cabbage. Serve with the potato salad.
Yield: 8 servings
8 links of fresh bratwurst
4 (8-ounce) cans of beer
8 ounces bacon, chopped
2 cups julienned onions
Freshly ground black pepper
1 small head of cabbage, cored and shredded
2 tablespoons chopped garlic
1/4 cup whole grain mustard
8 egg hot-dog buns
4 cups Floís Potato Salad
03-12-10, 08:07 PM #350
03-20-10, 05:37 PM #351
JALAPENO CORN BREAD
Prep time : 15 min Cook time : 20 min or until done ready in : 35 min
1 1/2 cups cornmeal
1/2 cup all-purpose flour
6 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup olive oil
3 jalapeno peppers, seeded and finely chopped
1. In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan.
2. Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm and add butter,
Optional : add a can of corn to give it a western flavor- drain corn and add after all the ingredients are mixed
03-22-10, 03:30 AM #352
Sugar in cornbread......never......that's called yankee johnny cake....yuk.
03-22-10, 03:44 PM #353
A tablespoon of sugar in cornbread doesn't change the taste.. just the moisture of the cornbread.
If you added like a 1/4 cup of sugar, it would be sweet and just not right.
03-23-10, 02:14 AM #354
04-16-10, 12:03 PM #355
Never Fail Pie Crust
passed to me from my mother inlaw
3 Cups flour
1 Cup Shortening (crisco)
1 tsp. salt (I use a dash)
1 egg, beaten
1 TBL white vinegar
6 TBL cold water
Mix flour, shortening, and salt until crumbly, with a fork or dough cutter. Add vinegar and egg. Then add water
Refrigerate for 15 min. Roll on floured surface as needed.
The dough can be frozen and I think this makes one pie crust, but I haven't made it in a while, so you may have experiment.
04-16-10, 07:22 PM #356
Nobody I know of in the south puts sugar in their cornbread.
04-16-10, 07:47 PM #357
Raised in Alabama-- I put about a tablespoon of sugar in my cornbread for moisture. COMMON trick for good cooks... My mom learned from my dad's mom (a genuine redneck from Alabama who NEVER left the boonies--no high school education, 1 50 acre farm, chicken houses, about 70 head of cattle, fighting roosters, muskedines, moonshine, and 9 children).
Southern enough? I mean I know I wasn't raised in LOWER Alabama.. but I was driving a tractor by the time I was 10.
It's a trick, not for taste, just for moisture. GEEZ. You need to come to my house. You will never doubt my southern heritage again!
04-16-10, 09:04 PM #358
Whoa now, I'm not doubting your southern heritage. I was raised in Louisiana and a couple farms in North Carolina. We didn't even have a tractor, just a team of draft horses on one farm and a mule on the other. We even ground our own corn to make the meal for the cornbread. We had cornbread for supper every single night, ha, ha. Although I'm only 48, that sure does bring back good memories. I don't even have a recipe for my cornbread. I just mix some cornmeal (the right kind is the secret), it used to be three rivers brand but they quit making it, (now it's made by white lily), buttermilk, maybe an egg (egg makes in a little more moist and airy) and some grease. Cook it in a well seasoned cast iron skillet at 400 for about 25 minutes and it comes out perfect every time. If you think I can't taste a tablespoon full of sugar in a cake of cornbread, you're wrong. Maybe we should have a "throwdown" on the food network, lol..........happy eating
04-17-10, 01:01 PM #359
04-17-10, 01:36 PM #360
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