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PrintablePhoenixxx said: the best bbq beef ever
1 can of cola 1 cup of ketchup 1 tsp of brown sugar hot sauce (to taste) leftover beef (cut into strips) salt and peper (to taste) place cola, ketchup, hot sauce and sugar in a medium sauce pan over medium heat cook sauce until it is reduced add leftover beef simmer until hot or until beef falls apart season to taste Oh lord, first your chicken, now your bbq beef! I am getting hungry.. ^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^
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Lemon Tarragon Baked Chicken
Grated peel and juice of 1/2 lemon 1 tablespoon vegetable oil 1/3 cup wheat germ 1/2 tsp tarragon leaves, crushed 1/2 tsp paprika 1/4 tsp garlic or onion powder 3 chicken half breasts, skinned In shallow dish, combine lemon peel, juice and oil. In second dish, combine wheat germ, tarragon, paprika, and garlic powder. Dip chicken into lemon misture; coat with wheat germ mixture. Arrange chicken on rack in shallow baking pan. Bake at 375 degrees for 35 to 40 minutes, until tender. ^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^
Being happy doesn't mean that everything is perfect, it means you've decided to look beyond the imperfections... unknown | |
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you girls are killing me! thank you for all these recipes!  Oh shit, my hat done fell off | |
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YOUR WELCOME " could I be... the most beautiful man in the world! plain to see, i"m the reason that God made a man!"UNIVERSITY OF MICHIGAN GRADUATE! VERY PRESTIGIOUS! | |
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Shrimp and Scallop Kabobs
1 pound large shrimp 3/4 pound large sea scallops 3 tablespoons seasoned rice vinegar 2 tablespoons grated peeled fresh ginger 1 tablespoon brown sugar 1 tablespoon Asian sesame oil 2 garlic cloves, crushed 1 bunch green onion, cut diagonally into 3 inch long pieces. 12 cherry tomatoes Shell and Devein shripm, rinse iwth cold running water. Rinse scallps well. Pat shrimp and scallops dry. In large bowl, mix soy sauce, rice vinegar, giner, brown sugar, sesame oil, and garlic.. Add shrimp, scallops toosing to coat. Onto 6 long metal skewers, alternatly thread shrimp, scallops, green onion, and cherry tomatoes. Place skewers on grill over medium heat. Cook for 6 to 8 minutes until shrimp and scallops turn opaque throughout. Turning skewers occassionally and dabbing shrimp and scallops with any remaining soy sauce mixture. ^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^
Being happy doesn't mean that everything is perfect, it means you've decided to look beyond the imperfections... unknown | |
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sag10 said: Shrimp and Scallop Kabobs
1 pound large shrimp 3/4 pound large sea scallops 3 tablespoons seasoned rice vinegar 2 tablespoons grated peeled fresh ginger 1 tablespoon brown sugar 1 tablespoon Asian sesame oil 2 garlic cloves, crushed 1 bunch green onion, cut diagonally into 3 inch long pieces. 12 cherry tomatoes Shell and Devein shripm, rinse iwth cold running water. Rinse scallps well. Pat shrimp and scallops dry. In large bowl, mix soy sauce, rice vinegar, giner, brown sugar, sesame oil, and garlic.. Add shrimp, scallops toosing to coat. Onto 6 long metal skewers, alternatly thread shrimp, scallops, green onion, and cherry tomatoes. Place skewers on grill over medium heat. Cook for 6 to 8 minutes until shrimp and scallops turn opaque throughout. Turning skewers occassionally and dabbing shrimp and scallops with any remaining soy sauce mixture. 
Where's that wanker Supernova?  | |
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Mmmm, y'all... 
Herbed Mashed Potatoes 6 large baking potatoes, about 3 pounds (1.5 kg) 1 cup (8 fluid ounces light cream, heavy cream or milk 6 tablespoons unsalted butter 2 teaspoons chopped fresh parsley 2 teaspoons chopped freah thyme 2 teaspoons chopped fresh marjoram Salt and freshly ground pepper Preheat oven to 400 degrees (200 degrees C). Pierce the potatoes several times and place them directly on the oven rack or on a backing sheet and bake until very tender, about 1 hour. Remove from the oven and let them cool just until they can be handled. While the potatoes are cooling, heat the cream in a sauce pan over medium-low heat until small bubbles form at the edge of the pan. cut the potatoes in half and scoop out the pulp into a bowl, then mash with a potato masher (Ricer or food mill where available). Add the butter and mash it into them with a spoon or fork. Then, with the sauce pan over low heat gradually add the hot cream to the potatoes, stiring constantly. Continue to stir well until the desire consistancy is achieved. Mix in the herbs and season to taste with salt and pepper. Yield: 6-8 servings. | |
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Three Cheese Shells
1 package (12 ounces) jumbo pasta shells 3 cups (24 ounces) ricotta cheese 3 cups (12 ounced) shredded mozzarella 1/2 cup grated parmesam cheese 1/2 cup chopped green pepper 1/2 cup chopped freah 1/2 cup chopped fresh mushrooms 2 tablespoons dried basil 2 eggs lightly beaten 2 garlic cloves. minced 1/2 teaspoon of seasoned salt 1/4 teaspoon pepper 2 jars (one 28 ounces and the other jar 14 ounces) of spagetti sauce, divided Cook pasta shells according to package directions. Drain and rinse in cold water. In a bowl, combine the next 10 ingredients. Divide the small jar of spagetti sauce between two ungreased 13 inch x 9 inch x 2 inch baking dishes. Fill shells with the cheese mixture and place in a single layer over sauce. Pour the remaining spagetti sauce over shells. Cover and bake at 350 degrees for 20 minutes. uncover; bake 10 minutes longer until heated thriugh. Yield: 9 servings. | |
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Yummy Stinky Vegan Garlic Soup
invented by Mel!ssa 1 qt. veggie broth, plus maybe a little more 2 largish potatoes, diced 1 c. kidney beans, canned or dried/soaked/frozen/boiled 1 c. corn, canned frozen or whatever 1 largish onion, chopped 1/4 c. olive oil 1 tsp. sage 1 tsp. thyme 3 bulbs of garlic, about 20-30 cloves I think salt & pepper In big soup pot, fry onion in olive oil. Add veggie broth, kidney beans, and potatoes. Bring to boil for a couple of minutes, then simmer until everything is cooked how you like it. Then add the corn. In the meantime, roast the garlic (still in the cloves but with the papery part removed) on a cookie sheet under your oven broiler until there are black spots. Don't forget to poke holes in it or it will explode in your oven! I know. Put in a paper bag to cool. Peel the tough covering off of the nice soft creamy roasted garlic. There will be some black on the garlic, that's ok. It's not burned, it's carmelized. Num. Put the garlic, the sage and thyme, and about half of the cooked soup into your food processor or blender. Blend until fairly smooth and well mixed. Add the blended stuff back to the pot with the nonblended stuff, and add more veggie broth or water until it's the consistency you want. Taste it, and add salt if the broth didn't make it salty enough. Maybe some pepper too. Serve with yummy bread. Mmmm. | |
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Vegan Pasta Bake (This is sort of like cafeteria style mac and cheese- chewy, gooey comfort food)
Fry a finely chopped onion in some olive oil, add tomato paste, lots of basil, a little thyme, salt and pepper, and puree all of that with a handful of cashews, half a cup of nutritional yeast, and a can of corn. Cook some pasta, mix it with the puree, and bake it in an oiled pyrex dish at 350 degrees for a half hour uncovered. I know it sounds weird. But it's yummy in your tummy. | |
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Fruit & Yogurt
1 cup (6 ounces) DANNON Strawberry, Apple Cinnamon, Blueberry, Boysenberry, Cherry, Mixed Berries, Peach, Raspberry, or Strawberry Banana flavored Fruit on the Bottom Low Fat yogurt Mix the fruit into the yogurt until it is blended well and smooth. Yield: 1 serving | |
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Oven Roasted Baby-Back Ribs
4 pounds pork baby-back ribs 1 teaspoon garlic powder 1 teaspoon seasoned salt 1 teaspoon pepper 1 medium onion, sliced 1 cup ketchup 1 cup chili sauce 1/4 cup packed brown sugar 1 tablespoon dried minced onion 1 tablespoon liquid smoke 1 tablespoon molassas Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt, and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350 degrees for 2-1/2 hours. In a bowl, combine the remaining ingredients. Drain the fat from the roasting pan; discard the onions. Brush the ribs with half of the barbecue sauce. Cover and bake 30 minutes longer or until the ribs are tender. Serve with the remaining sauce. Yield: 4 servings | |
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go vegetarian live longer  | |
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Garlic Spread
2 large garlic heads 1 teaspoon olive or vegetavle oil 1 to 2 tablepoons butter or margarine 1 to 2 tablespoons all-purpose flour 1 teaspoon chicken bouillon granules 2/3 cup boiling water Italian or French bread, sliced Remove papery outer skin from garlic (do not peel or seperate cloves). Brush with oil. Wrap each head in heavy-duty aluminum foil. Bake at 425 degrees for 30-35 minutes or until softened. Cool for 10-15 minutes. Cut top off garlic heads, leaving root end intact. In a small sauce pan, melt butter. Squeeze soften garlic into pan. Stir in flour until blended. Disolve bouillon in water; gradually add to garlic mixture. Bring to a boil; cook and stir for 2 minutes. Serve with bread. Yield; about 1/2 cup. | |
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Meatball Stew
1 egg beaten 1 cup soft bread crumbs 1/4 cup finely chopped onion 1 teaspoon salt 1 teaspoon dried marjoram 1/2 teaspoon dried thyme 1-1/2 pounds ground beef 2 tablespoons vegetable oil 2 cans (14-1/2 ounces each) beef broth 2 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted 4 medium potatoes, peeled and quartered 4 medium carrots, cut into chunks 1 jar (16 ounces0 whole pearl onions, drained 1/4 cup minced fresh parsley In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef and mix well. Shape into 48 meatballs. In a dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and pearl onions; bring to boil. reduce heat; simmer for 30 minutes or until vegetables are tender. Sprinkle with parsley. Yield; 8 servings. | |
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Icebox Pie
1 tub regular Cool Whip 1 box Lemon Jello Instant Pudding 1/2 box Vanilla Jello Instant Pudding 1 can crushed pineapple 1 ready-made graham cracker pie crust Follow box instructions for both puddings. After pudding is somewhat firm, add 1/2 to a whole can of crushed pineapple and stir. Pour mixture into pie crust and top it with plenty of Cool Whip. Then leave uncovered in a freezer for no more than 45 mins. Slice and enjoy! They did WHAT??!.... 
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Sandwich...
Ingredients 2x Slices of Bread Some form of filling Butter/ marge/ low fat mayo or nowt Utensils knife Put simply... 1)bread 2)buttered on with knife 3)add the filling tada! I thank you  JaneyPoos used to be it... then they changed what it was. Now what I am isn't it and what is it is strange and frightening to me...
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BelleBeyond said: [color=brown:0fba055128:e0eaac10b4]Meatball Stew
1 egg beaten 1 cup soft bread crumbs 1/4 cup finely chopped onion 1 teaspoon salt 1 teaspoon dried marjoram 1/2 teaspoon dried thyme 1-1/2 pounds ground beef 2 tablespoons vegetable oil 2 cans (14-1/2 ounces each) beef broth 2 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted 4 medium potatoes, peeled and quartered 4 medium carrots, cut into chunks 1 jar (16 ounces0 whole pearl onions, drained 1/4 cup minced fresh parsley In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef and mix well. Shape into 48 meatballs. In a dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and pearl onions; bring to boil. reduce heat; simmer for 30 minutes or until vegetables are tender. Sprinkle with parsley. Yield; 8 servings. Great thread Belle!! I'll contibute later!! "not a fan"  yeah...ok | |
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