Page 1 of 3 123 LastLast
Results 1 to 10 of 28
  1. #1 Post your recipes here!! 
    Administrator SaintLouieWoman's Avatar
    Join Date
    Sep 2002
    Location
    Sarasota Florida
    Posts
    40,581
    This is just a stop-gap til we get new forums back up and running, but I'll sticky this and see if it will at least be a place where you can find newly posted recipes without having to go back 2 or 3 pages or more in the lounge.
    Reply With Quote  
     

  2. #2  
    HR Corporate Scum patriot45's Avatar
    Join Date
    May 2008
    Location
    Plant City, Florida
    Posts
    10,914
    Quote Originally Posted by SaintLouieWoman View Post
    This is just a stop-gap til we get new forums back up and running, but I'll sticky this and see if it will at least be a place where you can find newly posted recipes without having to go back 2 or 3 pages or more in the lounge.
    Awwwww that was sweet!! :D

    : “Grow your own dope. Plant a liberal.”
    ” Obummercare, 20 percent of the time it works everytime.
    Reply With Quote  
     

  3. #3  
    Administrator SaintLouieWoman's Avatar
    Join Date
    Sep 2002
    Location
    Sarasota Florida
    Posts
    40,581
    Quote Originally Posted by patriot45 View Post
    Awwwww that was sweet!! :D
    You can thank SR. I couldn't get the darned thing to sticky---something about authorizations or clearances. So he stuck it for you.

    Enjoy looking forward to your recipes and pics.
    Reply With Quote  
     

  4. #4  
    Senior Member DarkScribe's Avatar
    Join Date
    May 2008
    Location
    Sunshine State
    Posts
    787
    Quote Originally Posted by SaintLouieWoman View Post
    This is just a stop-gap til we get new forums back up and running, but I'll sticky this and see if it will at least be a place where you can find newly posted recipes without having to go back 2 or 3 pages or more in the lounge.
    Can we call it Pat's Recipes? :p 'Cause you know he's gonna be posting more of his than anyone else...WITH pic goodness, too! (teasing, man...we LOVE your recipes...)
    "The oldest and strongest emotion of mankind is fear, and the oldest and strongest kind of fear is fear of the unknown." H.P. Lovecraft in Supernatural Horror in Literature
    Reply With Quote  
     

  5. #5  
    noonwitch
    Guest
    Chocolate Caramel Bars:

    1 box Pillsbury german chocolate cake mix
    2/3 cup evaporated milk, divided
    1 stick of melted margerine (butter doesn't work in this recipe)
    1 cup chopped walnuts
    1 14 oz package of Kraft caramels
    1 package chocolate chips


    Mix cake mix, melted margerine, 1/3 cup of evaporated milk, and walnuts in a bowl. Take 1/2 of the dough and press it into the bottom of a greased 9x13 baking pan. Bake at 350 for 5 minutes. Meanwhile, melt the caramels into the other 1/3 cup of evaporated milk in a pot on the stove.

    Sprinkle chocolate chips on top of the baked layer, then spread the caramel mixture on top of the chips. Sprinkly pieces of the rest of the dough over the top of the caramel, return to the oven and bake for another 15-20 minutes.


    These are really good-I make them all the time for work or church. People offer to pay me to make them. The hardest part is unwrapping all the caramels.
    Reply With Quote  
     

  6. #6 Wild hog pork chops 
    HR Corporate Scum patriot45's Avatar
    Join Date
    May 2008
    Location
    Plant City, Florida
    Posts
    10,914
    We made some of the pork chops from that hog I killed. We used the slow cooker for 4 hours, way tender, and put it over some white and wild rice. And a cold beer! :D


    Hog Chops w/Wild Rice
    This recipe can be cooked either in a crockpot or on top of the stove in a skillet with a lid. This recipe addresses the skillet method.
    4 - 6 Wild Hog Pork Chops
    1 Tbs. oil
    Salt and pepper to taste
    1 can cream of mushroom soup
    1 can of diced chilies and tomatoes
    1 chopped onion
    1 Cup long grain white rice and 1/4 Cup wild rice
    3 Cups water

    1. After pork chops have soaked in salt water solution 20-30 minutes and have been rinsed
    2. Turn skillet on high and add the oil
    3. Place the chopped onion in the bottom of the skillet; stir constantly until opaque.
    4. Place the pork chops on top of the onions and brown on both sides
    5. Add the can of cream of mushroom soup
    6. Add the can of diced chilies and tomatoes with the liquid
    7. Add salt and pepper to taste
    8. Add any optional spices your family may prefer
    9. Stir this mixture
    10. Turn skillet down to medium (mixture should cook but not boil over)
    11. Cook 30 - 45 minutes (chops should be fork tender)
    12. In a separate add the water
    13. Bring water to full boil
    14. Add the rice
    15. Cover and reduce to simmer
    16. Cook rice for 20-30 minutes (until wild rice is done)
    17. Serve pork chops over rice with green salad, rolls and iced tea




    : “Grow your own dope. Plant a liberal.”
    ” Obummercare, 20 percent of the time it works everytime.
    Reply With Quote  
     

  7. #7 Lobster stock 
    HR Corporate Scum patriot45's Avatar
    Join Date
    May 2008
    Location
    Plant City, Florida
    Posts
    10,914
    We had some friends over saturday nite and wanted to use up all the lobster shells and meat we had leftover from thier anniversary dinner. The first thing we did was to make a huge batch of lobster stock. Much good aroma and flavorful stock!
    This was used for 2 of the recipes that follow.

    P.S. Save all leftover lobster meat before putting the shells in the pot!


    12 cups water
    Up to 5 pounds Maine lobster shells and/or bodies
    2 cups aromatics, roughly chopped, celery, onion, leeks, carrots and garlic.
    2 bay leaves
    5 sprigs fresh parsley
    6 whole peppercorns
    1 cup dry white wine (may be omitted)
    Add all the ingredients to a large, heavy stockpot and bring to a boil. Reduce the heat and simmer gently for 1 hour.
    Remove the stock from the heat; strain the mixture through a fine mesh strainer.
    Return the liquid to the stovetop and simmer over moderate heat until it is reduced to about 2 quarts.
    Store cooled stock for up to four days in the refrigerator or up to 6 months in the freezer.
    Makes about 2 quarts.


    This is what got strained out!

    : “Grow your own dope. Plant a liberal.”
    ” Obummercare, 20 percent of the time it works everytime.
    Reply With Quote  
     

  8. #8  
    Power CUer
    Join Date
    May 2008
    Location
    Northern Virginia
    Posts
    11,422
    I always have lobster fumet in the freezer, which I "distill" from the times we have lobster. Very good base for bisques and cioppino. The only quibble I have is that I don't think the wine is "optional" - in fact, I increase it to about half the liquid total.
    Reply With Quote  
     

  9. #9 Shrimp Risotto 
    HR Corporate Scum patriot45's Avatar
    Join Date
    May 2008
    Location
    Plant City, Florida
    Posts
    10,914
    We made crab cakes to serve on the risotto, with a killer chipotle sauce!


    1/4 cup olive oil
    2 cups shrimp meat, cooked and diced
    12 crimini mushrooms, thickly sliced (I couldnt find any so I used baby portobellos)
    2 tablespoons brandy
    1/4 cup shallots, roughly chopped
    2 cups arborio rice
    1 cup white wine
    6 cups lobster broth (see note below)
    Salt and pepper to taste

    2 tablespoons chive, minced


    METHOD

    Heat 2 tablespoons oil in a medium sauce pan. Stir in crimini mushrooms, and cook, stirring, until lightly browned. Add shrimp meat and cook for 1 minute. Raise heat, stir in brandy and cook, stirring, for one more minute. Remove from heat, and set aside.

    Heat remaining olive oil in a large saucepan. Stir in shallots and cook over medium heat until shallots are translucent. Add rice and stir continuously until all grains are coated and rice is shiny, about two minutes.

    Stir in white wine. Cook, stirring for two minutes. Stir in half the lobster broth and continue to cook, stirring continuously.

    When broth is absorbed, add remaining broth one cup at a time. When only one cup remains, stir in lobster/mushroom mixture. Season with salt and pepper to taste.

    .

    Serves: 6




    Getting ready for the rice.




    It takes a good while to absorb the stock.




    A sample dish before the cabcakes.


    : “Grow your own dope. Plant a liberal.”
    ” Obummercare, 20 percent of the time it works everytime.
    Reply With Quote  
     

  10. #10  
    HR Corporate Scum patriot45's Avatar
    Join Date
    May 2008
    Location
    Plant City, Florida
    Posts
    10,914
    Quote Originally Posted by linda22003 View Post
    I always have lobster fumet in the freezer, which I "distill" from the times we have lobster. Very good base for bisques and cioppino. The only quibble I have is that I don't think the wine is "optional" - in fact, I increase it to about half the liquid total.

    I agree, I actually added some store bought seafood stock with the water and wine.

    : “Grow your own dope. Plant a liberal.”
    ” Obummercare, 20 percent of the time it works everytime.
    Reply With Quote  
     

Bookmarks
Bookmarks
Posting Permissions
  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •