How about a Recipe Swap?! - Page 7
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  1. #91
    Back to 3 and a 1/2

    Steak & Ale's Burgundy Mushrooms
    1 1/4 pounds mushrooms
    2 quarts water
    1/4 cup lemon juice
    4 tablespoons margarine
    3/4 cup yellow onions, diced
    1/2 cup Burgundy
    1 tablespoon beef bouillon granules
    1/4 teaspoon garlic powder
    1/3 teaspoon ground white pepper
    Clean and thoroughly dry mushrooms. Combine water and lemon juice
    in covered suacepan. Bring to boil. In another saucepan, melt
    margarine and saute onions until glassy (about 5 minutes).
    In a bowl, add spices and bouillon to Burgundy. Whisk until bouillon
    is dissolved. Add wine mixture to onions. Simmer over medium heat
    about 10 minutes (until alcohol has evaporated). Remove from heat.
    Add mushrooms to boiling lemon water. Return to boil. Remove
    blanched mushrooms from heat and thoroughly drain. Add mushrooms
    to wine sauce and stir until blended.


  2. #92
    4 1/2

    El Torito's Deep−Fried Ice Cream
    20 ounces chocolate chip ice cream
    2 cups 4−grain flake cereal, crushed
    1 1/2 tablespoons sugar
    3 1/2 teaspoons ground cinnamon
    2 eggs
    1 teaspoon water
    4 (8−inch) flour tortillas
    Oil for deep−frying
    Cinnamon mixed with sugar
    Whipped cream
    4 maraschino cherries
    Form ice cream into 4 balls. Place in baking pan and freeze solid,
    2 hours or longer. Mix cereal, sugar and cinnamon. Divide equally
    between 2 pie plates or other shallow containers. Beat eggs with water.
    Roll each ice cream ball in cereal mixture and press coating into ice
    cream. Dip coated ball in egg wash, then roll in second container of
    cereal mixture. Again press coating onto ice cream. Freeze coated ice
    cream balls solid, 4 to 6 hours.
    Shape each tortilla into hourglass form (with narrow waist) by cutting
    off curved slice from 2 opposite sides. One end will serve as base for
    ice cream. Other end will be decorative fan.
    Heat oil in wok or large deep−fryer. Place tortilla between 2 ladles or
    large spoons of different sizes (smaller ladle on top). Place tortilla so
    that base end is cupped in larger ladle to form basket, with back of
    upper fan supported by handle of larger ladle. Deep−fry until crisp. Drain
    and sprinkle with cinnamon−sugar. Set aside.
    Deep−fry frozen coated ice cream balls 30 to 45 seconds. Place each
    fried tortilla in large−stemmed glass, with fan part of tortilla standing
    vertically above glass. Set fried ice cream ball in base of tortilla. Top
    with dollop of whipped cream and decorate with cherry.


  3. #93
    Quote Originally Posted by Sgt Baker View Post
    This one's the bomb! Let me know what you think! Enjoy!

    Chicken in Wine and Cream Sauce with Tarragon Broccoli as a side


    Boneless, skinless chicken breasts (as many as you need for dinner, plus leftovers)
    Butter or Margarine (1 tbs per breast)
    White wine (1 cup) (I use Chablis)
    Chicken Broth (1 cup)
    Heavy Cream (2 pints)
    Lemon Juice (8 tsp)
    Salt (2 tsp)
    White Pepper (1/2 tsp)
    Rice (2 cups)

    Cook rice.
    Cook and caramalize chicken in a frying pan in butter or margarine.
    Remove chicken and deglaze pan with white wine. Add chicken broth. Reduce by half. Reduce heat and add remaining ingredients to warm (don't let it boil).

    To serve:
    Plate rice, then chicken on top and pour sauce over both. (LOTS OF SAUCE)



    Broccoli (2 lbs)
    Eggs (2 hard boiled)
    Sour Cream (1 cup)
    Mayonnaise (1/2 cup) (I use Duke's)
    Tarragon Vinegar (2 Tbl)
    Paprika (1/8 tsp)

    Steam broccoli and place in casserole dish. Slice eggs on top. Warm sour cream, mayonnaise and tarragon vinegar and pour over broccoli and eggs. Sprinkle with paprika. Bake uncovered 10 minutes at 350 degrees.

    Garlic Bread is also good with this meal.

    That looks ABSOLUTELY delicious. I'll have to try it next week.


  4. #94
    Marine Free Member Wyoming's Avatar
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    Quote Originally Posted by DobbinsBlythe View Post
    That looks ABSOLUTELY delicious. I'll have to try it next week.
    You ain't got time, you are 4-1/2 behind!!!


  5. #95
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    Beef & Broccoli

    1 lb well marbled beef
    *1/3 cup of oyster sauce
    4 tbsp of peanut oil*
    1 lb broccoli florets (can substitute frozen broccoli)
    1 large yellow onion
    1 bell pepper (any color)
    2 carrots (optional, but nice for color and texture)

    Slice beef into thin strips, onion and pepper should be a rough chop. Carrots, if you add them, round slices like for a stew. Broccoli small (bite size) whole florets.
    In a large wok or pan add 2 tbsps of oil on med-hi to hi heat. Put in beef strips and half of the onion stir until beef is browned. Add 2 tbsp of oil again put in rest of veggies and stir for 2 minutes. **If you opted for the frozen broccoli , watch those because if you stir too much they fall apart...so toss don't stir. **Lastly lower the heat to a simmer and add in oyster sauce, stir/toss until all veggies and beef are coated.
    This serves 3... well in my family it only serves 3.



  6. #96

  7. #97
    Recipe for a Marine Wife
    1 1/2 cups patience
    1 cup courage
    1 lb of ability
    3/4 cup tolerance
    Dash of Adventure
    Add 2 Tbsp. Elbow Grease.
    Let set alone 1 year.
    Marinate frequently with salty tears.
    Pour off excess fat.
    Sprinkle with love.
    Knead dough until payday.
    Add international spices.
    Bake 20 years or until done.
    Serve with pride.


  8. #98
    6 and 1/2

    Bannock (Canadian Bread)

    1 c Whole wheat flour
    1/2 c All purpose flour
    1/2 c Rolled oats
    2 tb Sugar, granulated
    2 ts Baking powder
    1/2 ts -Salt
    2 tb Butter, melted
    1/3 c Raisins; optional
    3/4 c -Water; approx,

    "Bannock, a simple type of scone was cooked in pioneer days over open
    fires. Variations in flours and the additional of dried or fresh fruit make
    this bread the simple choice of Canadian campers even today. Oven baking
    has become an acceptable alternative to the cast iron fry pan. McKelvie's
    restaurant in Halifax serves an oatmeal version similar to this one. For
    plain bannock, omit rolled oats and increase the all purpose flour to 1
    cup....
    One of the earliest quick breads, bannock was as simple as flour, salt, a
    bit of fat (often bacon grease) and water. In gold rush days, dough was
    mixed right in the prospector's flour bag and cooked in a fry pan over an
    open fire.
    Indians wrapped a similar dough around sticks driven into the ground
    beside their camp fire, baking it along with freshly caught fish. Today's
    native _Fried Bread_ is like bannock and cooked in a skillet.
    Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on the
    stove's dampers while _Toutons_ are similar bits of dough deep fried. At a
    promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo
    Doughnuts, deep fried rings of bannock dough, were served. It is said that
    Inuit children prefer these "doughnuts" to sweet cookies.
    Red River settlers from Scotland made a frugal bannock with lots of
    flour, little sugar and drippings or lard. Now this same bread plays a
    prominent part in Winnipeg's own Folklorama Festival.
    At Expo '86 in Vancouver, buffalo on bannock buns was a popular item at
    the North West Territories ' restaurant. In many regions of Canada, whole
    wheat flour or wheat germ replaces part of the flour and cranberries or
    blueberries are sometimes added. A Saskatchewan firm markets a bannock
    mix, and recipe books from coast to coast upgrade bannock with butter,
    oatmeal, raisins, cornmeal and dried fruit."

    Stir together flours, oats, sugar, baking powder and salt. Add melted
    butter, raisins (if using) and water, adding more water if needed to make
    sticky dough. With floured hands, pat into greased pie plate. Bake in 400F
    oven for 20 to 25 minutes or until browned and tester comes out clean. Cut
    into wedges.
    SERVES:6
    VARIATIONS: In place of raisins add chopped dried apricots or fresh
    berries. (Blueberries are terrific if one is camping in northern Ontario in
    August.)

    SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_


  9. #99
    Marine Family Free Member
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    Tastes like Sh*t Brownies

    This recipe was well received and real easy to make.

    One box of brownie mix, any kind.
    One package of trail mix with cranberries, nuts, raisins and seeds.
    Orange juice.
    Follow the instructions on the brownie mix except when adding the liquid part which is usually milk or water. For liquids add two cups of orange juice into a blender along with the package of trail mix and blend until it is almost like sludge or pureed if you will. Mix this sludge into the brownie mix and complete the baking instructions.
    Once done you'll get responses like, "What the hell is that sh*t" or "Does it tastes as bad as it look?" Don't worry about a thing because, by consensus, you will be asked, "This is really good. You got a name for it?" That's when you invent a name like "Tastes like Sh*t Brownies".
    The chocolate brownie taste will be balanced by the orange flavor and the crushed seeds and cranberries and raisins. Actually, it is very flavorful and filling.


  10. #100
    actually NOW it's 6.5... you guys are killing me.


  11. #101
    Quote Originally Posted by DobbinsBlythe View Post
    actually NOW it's 6.5... you guys are killing me.
    May I ask what ya'll are competing over?


  12. #102
    I was stupid and told Al that I'd post a recipe for every recipe I got on here....


  13. #103
    Italian Chicken

    Ingredients:
    1 lb of uncooked chicken (I use boneless chicken breasts or tenders)
    1 packet of Good Seasons Italian salad dressing mix
    White cooking wine

    1. Mix the salad dressing mix and white wine together in a bowl (to marinate the chicken in) It doesn't really matter how much wine, just enough to cover the chicken well will do.
    2. Mix the chicken around in the marinade a little to make sure it's good and covered with all the spices.
    3. Leave covered in the refrigerator for 15 mins or so.
    4. Cook in a pan on the stove top, medium high heat. I usually leave it covered and stir here and there to make sure it browns evenly. If it starts to burn too soon, or dry out you can just keep adding more wine while you cook.


  14. #104
    Aunt Sherry's Baked Ziti

    Sauce:
    1-1 1/2lb ground beef
    1 onion, diced
    2-3 cloves of garlic
    1 handful of parsley
    1 handful of oregeno
    1 handful of basil
    (brown all these ingredients and drain)

    Then add 14 oz can of petite diced tomatoes
    12oz can of tomato paste
    14oz (give or take) water

    Cover and let the sauce simmer for an hour.

    Cook half the box (8 oz) of ziti. Drain, then mix the noodles with half a container of cottage cheese (You can used ricotta if you like, but the cottage cheese makes it really creamy). Spray and 9x9 baking dish with cooking spray, then add a layer of sauce. Sprinkle mozzerella & parmigana cheese, then add the noodle mixture. Add the rest of the sauce, then top with more mozzerella and parm. Bake at 350 for 30 minutes or so, or until the cheese is all melted.


    and now we're down to 4.5


  15. #105
    Germany − Neujahrspretzel
    2 cups milk
    2 eggs
    1/2 cup butter or margarine
    1 cup powdered sugar
    2 packs dry yeast
    Water
    2 teas. salt
    1 teas. vanilla extract
    1/2 cup sugar
    1/4 cup almonds, chopped
    7 cups flour
    Heat milk and butter until very warm (120−130 degrees F.).
    Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into
    warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour.
    Beat for an additional 2 minutes. Add enough flour to form a
    soft dough. Knead until smooth and elastic, about 5 minutes.
    Place dough in a greased bowl. Let rise in a warm place
    until doubled in bulk, about 1 hour. Punch dough down and let
    rise again until doubled (1 hour more). Divide dough in half.
    Shape pretzel as follows: Roll dough into a rope about 30 inches
    long and 1 1/2 inches in diameter. Cross the ends leaving a
    large loop in the center. Flip loop back onto crossed ends to
    form a pretzel. Repeat with remaining dough. Place pretzels
    on greased baking sheets. Let rise 15 minutes more. Bake
    at 375 degrees F for 25 to 30 minutes or until golden brown.
    Cool on wire racks. Mix powdered sugar, water and vanilla to
    form a thin icing. Spread icing on pretzels and sprinkle with
    chopped almonds. Makes 2 large pretzels.
    Germany


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