How about a Recipe Swap?! - Page 32
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  1. #466
    Some lobster salad tonight and I can't wait till later on in fall and have some good Boston Claim stew !!!making myself very hungry now..My sister owns me a Fried cat fish dinner man I can't wait also I love sea food ..
    What's your favorite Food Mine Shrimp..



  2. #467
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    Grilled Swordfish Steaks for me Bill.

    If your a Seafood lover this is the place to live...You can get anything right off the boat when they come in from the North Atlantic daily ...




    Last edited by Rocky C; 10-01-13 at 03:48 PM.

  3. #468
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  4. #469
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    ILove seafood .Swordfish Awesome . Only fresh seafood we get in Colo is Rocky Mountain Oysters.


  5. #470
    Quote Originally Posted by kaelobo View Post
    ILove seafood .Swordfish Awesome . Only fresh seafood we get in Colo is Rocky Mountain Oysters.
    Rock Mountain Oysters here too, lmfao, Semper Fidelis.


  6. #471
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  7. #472
    I haven't tried this yet so you're on your own! Looks worth a try, though



    Cool way to separate an egg yolk! mn



    www.youtube.com/embed/iAp8pEaWB1Y


  8. #473
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    Great post Ed.
    That is so easy.

    Breakfast just got better and easier



  9. #474
    This is from Rachael Ray she used buttermilk & turkey bacon, I don't have turkey bacon or buttermilk, I still use the high test stuff.


    Ingredients
    6 slices bacon
    2 pounds small Yukon gold potatoes, halved
    Salt
    1 cup sour cream, eyeball it
    Freshly ground black pepper
    1/4 cup chopped fresh chives, a handful
    1/2 cup shredded extra-sharp cheddar cheese, yellow or white, 2 handfuls
    Directions
    Preheat the oven to 350 degrees.

    Arrange the bacon on a sheet pan and bake for 12 to 15 minutes, until crisp. Cool and chop.

    Put the potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with sour cream and season with salt and pepper. Stir in the chives and cheddar and fold in the bacon.



    Read more at: http://www.foodnetwork.com/recipes/r...ml?oc=linkback


  10. #475
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    That sounds real good.


  11. #476
    Crab & cream cheese snacks

    Tasty appetizer to treat your friends! Be sure to share to keep it i...n your virtual recipe file!

    1-8 oz. tube crescent roll dough
    3 oz. cream cheese, softened
    1/4 cup mayonnaise
    3/4 cup cooked crabmeat, chopped
    2 green onions, chopped
    1/8- 1/4 teaspoon cayenne pepper
    salt and pepper, to taste

    Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

    In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.

    Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
    Click image for larger version

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  12. #477
    Slow Cooked Beef Stew

    2 lbs. beef stew meat, cubed
    ½ tsp. salt
    ½ tsp. black pepper
    1 clove minced garlic
    1 tsp. Worcestershire sauce
    1 tsp. paprika
    1 bay leaf
    ¼ cup flour
    1 chopped celery stalk
    1 chopped onion
    4 sliced carrots
    4 diced potatoes
    1 ½ cups beef broth

    Set the crock pot on low. In a bowl, mix together the salt, pepper and flour. Add the cubed beef and coat it in this mixture. Once the beef is entirely covered, empty the entire bowl into the crock pot. Add in the rest of the ingredients, cover and cook on either low for 8 hours or high for 6 hours.
    Click image for larger version

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  13. #478
    Baked Eggs in Avocados

    Ingredients:
    1 Avocado cut in half, pitted
    2 eggs
    Salt and pepper, to taste
    Topping of choice (some suggestions: parmesan, chili flakes, balsamic, oregano, basil, turkey bacon, etc.)

    Instructions:

    Preheat oven to 375°F. Using a small piece of aluminum foil, create a 'bowl' or 'boat' in which to bake your Egg in avocado. Scoop out a small amount of the avocado to create a larger hollow. This will prevent your egg from overflowing completely (a small amount of overflow is normal). Place avocado in your foil 'bowl' and crack the egg into the hollow. Top egg with salt and pepper, and add toppings of your choice. Bake until egg reaches desired doneness (about 15 minutes should give you a tender yolk without runny whites). Serve warm.
    Click image for larger version

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  14. #479
    OVERNIGHT OATMEAL
    INGREDIENTS
    1 container (6 oz) greek yogurt, any flavor
    1/4 cup uncooked old-fashioned or quick-cooking oats
    1/4 cup fruit (see ideas below)

    Instructions:
    In container with tight-fitting cover, mix yogurt and uncooked oats. Stir in desired fruit.

    Cover; refrigerate at least 8 hours but no longer than 3 days before eating.

    Passionate Overnight Oatmeal: Stir in 1/4 cup raspberries.

    Energized Overnight Oatmeal: Stir in 1/4 cup mandarin orange segments.

    Positive Overnight Oatmeal: Stir in 1/4 cup pineapple pieces.

    Harmonious Overnight Oatmeal: Stir in 1/4 cup diced kiwifruit.

    Relaxed Overnight Oatmeal: Stir in 1/4 cup blueberries.

    Romantic Overnight Oatmeal: Stir in 1/4 cup sliced grapes.

    Stir-ins German Chocolate Cake Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 1 tablespoon unsweetened coconut. Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 140mg; Total Carbohydrate 38g (Dietary Fiber 3g); Protein 8g

    S'mores Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 2 tablespoons miniature marshmallows. Calories 240 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Potassium 110mg; Total Carbohydrate 42g (Dietary Fiber 2g); Protein 8g

    Bananas Foster Overnight Oatmeal: Stir in 1/2 sliced banana and 1 tablespoon chocolate chips. Calories 280 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 320mg; Total Carbohydrate 50g (Dietary Fiber 4g); Protein 8g

    Peanut Butter Cup Overnight Oatmeal: Stir in 1 tablespoon each chocolate chips and peanut butter chips. Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Potassium 150mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 9g

    Stir-ins Pomegranate Power Oatmeal: Stir in 1/4 cup pomegranate seeds. Calories 230 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 180mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

    Honey Power Oatmeal: Stir in 1 tablespoon honey or 2 tablespoons comb honey.* Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 90mg; Total Carbohydrate 43g (Dietary Fiber 3g); Protein 16g

    Banana Power Oatmeal: Stir in 1/4 cup banana slices. Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 210mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

    Almond Power Oatmeal: Stir in 1/4 cup toasted almonds. Calories 330 (Calories from Fat 120); Total Fat 13g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 240mg; Total Carbohydrate 31g (Dietary Fiber 6g); Protein 21g

    Blueberry Power Oatmeal: Stir in 1/4 cup blueberries. Calories 210 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 105mg; Total Carbohydrate 31g (Dietary Fiber 4g); Protein 16g

    Blackberry Power Oatmeal: Stir in 1/4 cup blackberries. Calories 200 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 135mg; Total Carbohydrate 29g (Dietary Fiber 5g); Protein 16g

    *Those with bee sting allergies should consult their physician before consuming comb honey.

    To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.
    Click image for larger version

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  15. #480
    Summer Pineapple Strawberry Cooler
    Ingredients
    1 12-ounce can frozen pineapple juice concentrate, thawed
    1 6-ounce can frozen limeade concentrate, thawed
    4 cups cold water * 1 liter club soda, chilled
    Ice cubes
    Fresh strawberries (optional)
    Short (6-inch) wooden skewers
    Assorted fruits such as halved orange slices, halved lime slices, orange sections, raspberries, strawberries, sliced kiwifruit, and mint sprigs
    Directions
    In a large pitcher combine pineapple juice concentrate, limeade, and water. Chill for at least 30 minutes. To serve, transfer fruit juice mixture to pitchers; add club soda, ice cubes, and fresh strawberries.
    Serve with Fruit Swizzle Sticks, if desired.
    Makes 14 (6-ounce) servings.
    Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs. Make-Ahead Tip: Up to 24 hours ahead, prepare the juice mixture and chill well. Proceed as directed.
    Click image for larger version

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