How about a Recipe Swap?! - Page 31
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  1. #451

    Yep you'll need one of these - or something similar

    yeah daddy Seven hours. Some of those lighter colored pieces went back in the smoker for another hour or so. They were fairly done and dry at seven, but i like to see them a little more thorough when they're going in storage for awhile

  2. #452
    Marine Spouse Free Member
    Join Date
    Jan 2012
    Battle Creek

    Hawaiian chicken kabobs :)


    • 3 tablespoons soy sauce
    • 3 tablespoons brown sugar
    • 2 tablespoons sherry
    • 1 tablespoon sesame oil
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon garlic powder
    • 8 skinless, boneless chicken breast halves - cut into 2 inch pieces
    • 1 (20 ounce) can pineapple chunks, drained
    • skewers


    1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
    2. Preheat grill to medium-high heat.
    3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.


  3. #453
    Here is a chicken recipe that also includes the use of popcorn as a
    stuffing -- imagine that.
    When I found this recipe, I thought it was perfect for people like me,
    who are not sure how to tell when Poultry is thoroughly cooked, but not
    dried out. Give this a try.

    Good Luck

    1 chicken
    1 cup melted butter
    1 cup stuffing
    1 cup uncooked popcorn
    Salt/pepper to taste

    Preheat oven to 200 degrees.
    Brush chicken well with melted butter salt and pepper..
    Fill cavity with stuffing mixed with popcorn.
    Place in baking pan with the neck end toward the back of the oven.

    Listen for the popping sounds. When the chicken's arse blows the oven
    door open and the chicken flies across the room and lands on the table,
    it's done and ready to eat.

  4. #454
    How to Prepare Fresh Corn on the Cob Without Those Pesky Corn Silks...

    This is the neatest trick I have seen in sometime. I'm going to have to try it out and see if this really works. If it does what he demonstrates, it's the slickest thing since the invention of Grandma's washing machine!

    Click here: Those Pesky Corn Silks

  5. #455
    3, 2, 1 CAKE

    These individual little cakes are amazing
    and ready to eat in one minute! They are perfect
    for whenever you feel like a treat without all the fat
    and calories that cake can have. Genius idea!
    1 box Angel Food Cake Mix
    1 box Cake Mix - Any Flavor
    Makes individual servings!
    In a ziploc bag, combine the two cake mixes together
    and mix well. For each individual cake serving, take
    out 3 Tablespoons of the cake mix combination and
    mix it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, and you have your own instant individual little cake!
    KEEP remaining cake mixture stored in the ziploc bag
    and use whenever you feel like a treat!
    You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit.
    Helpful Tips:
    This recipe is called 3, 2, 1 Cake because all you need
    to remember is
    "3 tablespoons mix,
    2 tablespoons water,
    1 minute in the microwave!"
    TRY various flavors of cake mix like carrot, red velvet, pineapple,lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice.

    The flavor possibilities are endless!
    The best thing is, you open both cake mixes into a gallon storage bag, one that 'zip locks' or 'self-seals', or a
    container that seals tightly, shake the two cake mixes to
    blend and then make the recipe. Storage of mix is simple,
    put it on a shelf. No need to refrigerate, since the mix is dry.
    Always remember, that one of the cake mixes MUST be
    Angel Food. The other can be any flavor.

  6. #456

    Easy Corn shuckin'

    I tried it last year when I saw this and it works. Paul

    Click here: Those Pesky Corn Silks <>

    No virus found in this message.
    Checked by AVG - <>
    Version: 10.0.1424 / Virus Database: 2113/4902 - Release Date: 03/29/12

    ------ End of Forwarded Message

  7. #457
    Marine Free Member Quinbo's Avatar
    Join Date
    Sep 2006
    Ft. Bragg
    Baked corndogs with chili

    Make a basic cornbread recipe and add some mustard in the mix. Add cut up hot dogs. Bake as you would regular ole corn bread. I used turkey franks. Let it cool and cut up.

    Serve covered with canned chili.

  8. #458
    Chick-fil-A sandwich
    1 boneless, skinless chicken breast
    1/4 cup pickle juice (sour dill is my favorite)
    Optional: 1 teaspoon Tabasco
    1 egg
    1/4 cup milk
    1/2 cup flour
    1 tablespoon powdered sugar
    1/2 teaspoon paprika
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon garlic powder
    1/4 teaspoon celery salt
    1/4 teaspoon dried basil
    Optional: up to 1/2 teaspoon cayenne pepper for a spicy sandwich
    Oil for frying (about a cup)
    2 toasted hamburger buns
    4 dill pickle slices

    Place the chicken between two pieces of plastic wrap and pound gently with the flat side of a meat tenderizer until it's about 1/2-inch thick all around. Cut the chicken into two even pieces, and place in a bowl.

    Pour pickle juice over chicken and marinate for 30 minutes to an hour. Add a teaspoon of Tabasco for a spicy sandwich.

    Beat the egg with the milk in a bowl. Combine the flour, sugar, and spices in another bowl.

    Dip the chicken pieces into egg, coating both sides, then coat in flour.

    Heat the oil in a skillet until it's 345 to 350 degrees. Fry the chicken for about two minutes on each side, or until golden and cooked through. Blot with paper towels and serve on toasted buns with pickle slices.

  9. #459
    Guest Free Member
    Join Date
    Jan 2006
    Providence County
    Turkey Gizzards (for crock pot)

    1 lb gizzards.
    1 can cream of mushroom soup.
    1/2 can of water.

    Roll gizzards in flour and fry until brown.
    Place in crockpot, Add salt and pepper
    Stir in soup and water
    Cover & cook on low for 8 hours.
    Freezes well.

    Enjoy !!!

    Happy Thanksgiving to all.

  10. #460

    If y'all are ever traveling thru Moscow, TX on Hwy 59, stop by the Chuckwagon Cafe.,

    The food served is good cowboy/country cooking and the portions you will need a doggy bag to take the rest home.

    The chicken fried steak is about the best besides what my wife cooks. The steak he grows, the sasauge he stuffs hisself and the ribs he gets from a friend.

  11. #461
    Guest Free Member
    Join Date
    Jan 2006
    Providence County
    Pumpkin Bread


    • 1 1/2 cups (200g) flour
    • 1/2 teaspoon of salt
    • 1 cup (200 g) sugar
    • 1 teaspoon baking soda
    • 1 cup (240 ml) pumpkin purée*
    • 1/2 cup (120 ml) olive oil
    • 2 eggs, beaten
    • 1/4 cup water
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon allspice
    • 1/2 cup (120 ml) chopped walnuts
    * To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.


    1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
    2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
    3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

    Can easily double the recipe.

    Yield: Makes one loaf.

  12. #462
    I think we need a recipe to wash all this food down with......
    And remember, drink responsibly.


    1 1/2 quarts cranberry juice cocktail
    1 (6-ounce) can frozen orange juice concentrate, defrosted
    2 cups vodka

    Combine all of the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid, but rather achieve the consistency of a slushy.

    Scoop into punch cups or wine glasses and serve.

  13. #463
    Guest Free Member
    Join Date
    Jan 2006
    Providence County
    Hahahaha !!!

  14. #464
    Made a dish the other day that was great..
    1st. take your skinless chicken breast and place on one side of the pan ,in a 9x13 pan 2nd.then cut up a couple potatoes lay them on other side of the pan ,3td.then take an onion cut it into wedges and add green beans ,then add a can of cream of chicken soup with a can of water cover with foil and bake at 350° for 45 minutes and man you season with salt and little pepper and man that's good eating

  15. #465
    Guest Free Member
    Join Date
    Jan 2006
    Providence County
    It's getting that time of year in New England, that's right, Crock Pot time Recipes to follow...

    Semper Fi,
    Crock Pot Rocky

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