LOL Randi - yes that sure is a good 'recipe'!!! Think I'll make a couple of Christmas Cakes this year!!!! Hic hic hic :D :D :D
Lynne
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LOL Randi - yes that sure is a good 'recipe'!!! Think I'll make a couple of Christmas Cakes this year!!!! Hic hic hic :D :D :D
Lynne
Hmm, sounds like it would be fun to make these special Christmas cakes together..............more "ingredients" to share.
Yes, wouldn't it?! :D We'd have to change one of the major ingredients though, if I were to join - I hate whisky! What do you say we change it to Rum! ;)Quote:
Originally posted by gini
Hmm, sounds like it would be fun to make these special Christmas cakes together..............more "ingredients" to share.
BETTER THAN SEX CAKE
Bake a box German Chocolate cake.
Take a hollow ice cream scoop handle and poke 12 holes in the cake.
Take caramel or butterscotch syrup and fill each hole with it.
Frost the cake with Cool Whip
Sprinkle crushed Butterfinger candy bar on top.
Enjoy!!
Ingredients:
Box German Chocolate Cake
Caramel syrup or butterscotch syrup
Cool Whip
Butterfingers Candy Bar
This cake is SINFUL and very rich!!
I would hate to see ANYONE making the Fruit cake along with the Better than Sex cake...while it might be fun (Yikes, don't tell my mom about this), it could be diasterous! :eek:
Here's a recipe for a nice and healthy sidedish, and it's easy! ;)
This is for 2 persons.
3-4 Jerusalem artichokes
1 cup (about 1/2 pint of whipping cream - (is that single or double?)
1 egg
1 piece of garlic
salt
pepper
a little chives
Boil Jerusalem artichokes for 5 min., let them cool, slice them into thin slices. Put them into a greased owenproff bowl. Stir the egg, crushed garlic, chives, cream, salt and pepper and pour it over.
Bake in oven for about 30-40 min. until slightly brown on top. Serve as a sidedish with meat.
http://www.gasa-odense.dk/fg/Diverse/jordskok.jpg
Looks like ginger root to me:) . yummyQuote:
Originally posted by Randi
3-4 of these (don't know the name in english, so therefore the picture below)
http://www.gasa-odense.dk/fg/Diverse/jordskok.jpg
Kohala, it's not ginger root! I've looked it up (didn't think it would be in my dictonary at first) and it says: Jerusalem artichoke. :eek:
Ahhhhh - that makes more sense with the recipe. I used to use a lot of ginger in cooking, and was trying to imagine the flavors! This makes a lot more sense:D !!!! It does look like ginger root, tho, don't you think?Quote:
Originally posted by Randi
Kohala, it's not ginger root! I've looked it up (didn't think it would be in my dictonary at first) and it says: Jerusalem artichoke. :eek:
(BTW - I still get a big smilie every time I see that Fister pose!!!!!)
That is a strange looking root veggie. I think it is artichoke, just shaped differently. The rest of the recipe would go with plain artichokes.
I am not familiar with them, so looked them up. Here's a link:http://www.growinglifestyle.com/article/s0/a56671.htmlQuote:
Originally posted by Cataholic
That is a strange looking root veggie. I think it is artichoke, just shaped differently. The rest of the recipe would go with plain artichokes.
Interesting, and apparently very deceptively named.
Thank you, I'd heard of this vegetable, but only in generic terms. I appreciate the additional info.
How funny! It certainly did look like ginger! LOL Where would I be able to pick up these Jerusalem artichokes? What do they taste like? I'm very interested in trying that recipe:) They certainly look different from the artichokes I'm used to (which I use to make a really yummy artichoke cheese dip! YUM!).
Perhaps I could find them at Whole Foods??
If anyone wants more Indian recipes, do let me know!:D
Kohala, thanks a lot for posting the link, it's very informative. I must admit, I've only just noticed these in Denmark. Someone made a dish with them and I really liked it, so I asked, but not all greengrocers here sell them. - I bet they're healthy too! :D
We have them on sale over here in the UK 0- perhaps it's a European veggie?
Lynne
My uncle grew them in his garden for years - but I've never looked for them in stores. Perhaps they're just in "fancy" grocery stores ...
Ok here ya go I've got one but it's a beverage and it is non-alchoholic so do not worry or else a 12 year old would not be posting it:
Dr. Nog
(makes 48 servings)
4 quarts commercially prepared eggnog
1 bottle(2 liters)Dr. Pepper
ground nutmeg(optional)
Combine eggnog with Dr. Pepper. Pour into puch bowl. Sprinkle with nutmeg if desired. Pretty simple.
Dyed-To-Match-Punch
(makes about 60 servings)
4 1/2 cups granulated sugar
5 1/2 quarts water
2 cups bottled lemon juice
2 cans(12 ounces each) frozen lemonade concentrate, thawed, undiluted
food color(optional)
1/4 cup hot water
1 bottle(i liter) ginger ale, chilled
In a large container, combine sugar, water, and lemon juice; stir until sugar dissolves. Stir in lemonade.To color punch, dissolve a few drops of food color in hot water; add to punch. Refigerate until serving time. Pour chilled punch into punch bowl. Add ginger ale just before serving.
This can also be created as slushy punch. Just make the recipe(without ginger ale) ahead of time and store in freezer. Thaw to slushy consistency before serving, then add ginger ale.
Does anybody have a recipe for a Mexican stuffed chilli? I had it once at an authentic Mexican restaurant and it was a big mild green chilli, stuffed with maybe cream cheese and some other things. Vague I know, but in the small hope :)
Miss Meow/Nicole -
I'm almost positive the recipe you want is Chili Rellano. It's a mild chili stuffed with cheese and baked. Mom loves it, but I'm allergic to it... I'm sure I can find the recipe, and will post it here unless someone beats me to it. ;)
this is a good thread! I have a few recipes to share, and will try to post them in the near future... in a week or tow, have to get
them all together! my mother and grandmothers were/ are good cooks! and there are some recipes posted on here I can't wait to try!:)
According to the info I got from the link I found, they are not artichokes, and are a native north american tuber or root.Quote:
Originally posted by lynnestankard
We have them on sale over here in the UK 0- perhaps it's a European veggie?
Lynne
I have a recipe for them, and they are my FAVORITE Mexican food. And believe me, we cook serious Mexican here! My neighbors are always bringing over a "plate" when they barbeque - carne asada, refried beans, Mexican red rice, guacamole and fresh salsa: mmmmmmmm!! Muchas gracias, Maria y Rafael!!!!Quote:
Originally posted by AmberLee
Miss Meow/Nicole -
I'm almost positive the recipe you want is Chili Rellano. It's a mild chili stuffed with cheese and baked. Mom loves it, but I'm allergic to it... I'm sure I can find the recipe, and will post it here unless someone beats me to it. ;)
About those rellenos: The idea is that this is a stuffed chile. Could be a popper, for all we know! But, no - a really great chile relleno is made with the long, mild green chile (skins and seeds removed) stuffed with casero or jack (or both) cheese (we use jack cheese, casero makes Dadcat sick!), battered with a thick egg batter and deep fried.
Mom made great ones, but I always had trouble getting the batter to stick the way she did it, and she didn't deep fry them. I had a friend who made them in a casserole, still my favorite, as the batter really makes the chile!! I'll get a couple of recipes from a couple of local Mexican friends who do them right and post them - remember, the ingredients really make the difference! BTW, I bet you can get those chiles canned, I know we use them that way here a lot for carne verde (beef strips sauted with lots of chiles, onions and a few tomatoes.)
For now - here's how Mom would do one, and you can increase it according to how many chiles you are making:
Scorch the skin on a mild green chile, remove.
Make a slit from the stem half way down the side, and remove the seeds.
Fill the center of the chile with a piece of jack cheese (or any Mexican cheese you like, stay away from sharp cheese, tho) cut to fit the inside of the chile, but loosely.
To batter them, she would first roll them in flour, then dip them in a mix of egg with a little milk long enough for the flour to moisten, then roll them in flour again. The idea is to create a pretty thick egg based coating.
Then she'd drop them in a preheated hot skillet, turning them once the first side "crusted". They would puff slightly when they cook, making the yummiest battered chile!!
Cook them to a fluffy, golden brown, and the stems stay in as handles.
They are soooooooo good - if you get them in a restaurant, they are good if they aren't oily. Too many places deep fry and don't properly drain and dry them.
Thank you AmberLee and Kohala, that must be the recipe!
I can't wait to make it soon.
Kohala, I love authentic Mexican food, which we don't get in Australia. I am going to start picking your brains for your favourites :D
What's up folks? With Thanksgiving around the corner here in the USA, I thought I'd see soem new posts.
Hmmmmmmm?
Riveside Pumpkin Dessert
1 large can pumpkin(3 3/4)
4 eggs
1 1/2 cups sugar
1/2 t cloves
1/2 t ginger
1 1/2 cinnamon
1 1/2 cups light cream (or evaporated milk)
1 pkg. yellow cake mix
1 1/2 cubes margarine
1 1/2 cups nuts
Beat all together. Pour into a 9 x 13 Pyrex dish.
Sprinkle cake mix over top & pour 1 1/2 melted margarine over mix. Sprinkle
1 1/2 cups nuts over top. Bake at 325 degrees for one hour or more, if needed. Insert knife or toothpick to tell when done.
Cut into 18 squares. Serve with whipped cream or ice cream.
Sandy Frost:)
Sandy Frost - boy does that ever look good.........but it is after 10 here - a little too late to start baking!!
Does the pyrex dish need to be "prepared" (greased and floured?)
I don't know I just got the recipe from a friend &
she just got it from someone else. And we have not tried it.:D
Sandy Frost
Well, here are a few recipes from what I will be serving for Thanksgiving!Quote:
Originally posted by kohala
What's up folks? With Thanksgiving around the corner here in the USA, I thought I'd see soem new posts.
Stuffed Onions
4 large onions (about 3/4 pound each)
1/4 cup cream
Salt and pepper
1 cup bread crumbs
1/2 cup vegetable broth
1 1/3 cups mashed potatoes
1/4 cup of shredded cheddar cheese plus enough to sprinkle
Preheat the oven to 425 degrees F.
Cut the top 1/2-inch from each onion, peel the onions, and with a melon-ball cutter scoop out the centers, reserving
the onion pieces, leaving 2 layers of onion or 1/3-inch-thick shells, leave the bottoms slightly thicker. Chop and
transfer the reserved onion pieces to a 13 by 9-inch glass baking dish. Drizzle the broth over them, and arrange the
onion shells, inverted on top. Cover the dish tightly with foil and bake the onions in the middle of the oven for 45 to
50 minutes, or until the shells are just tender. Remove and reserve the shells. In a sauce pan, mix the chopped onion
pieces, the cream, bread crumbs, salt and pepper, to taste. Cook mixture until thick and boiling. Remove from heat
and mix in mashed potatoes and 1/2 cup of cheese.
Stuff onions with mashed potato mixture. Back in oven for 35 minutes. Remove from heat and sprinkle more cheese
on top. Serve hot!
Asparagus Casserole
1 can of Long Asparagus
1 1/2 cup mushroom soup
5 tablespoons bread crumbs
1/2 teaspoons garlic powder
3/4 cups shredded cheddar cheese
1 can onion rings
Preheat oven to 400 degrees F.
In mixing bowl mix mushroom soup, bread crumbs, garlic powder, and 1/2 cup of cheese. Arrange
asparagus spears in casserole dish. Pour soup mixture over asparagus. Cook in oven for 50 minutes or until
Bubbly and semi firm. Remove from oven, cover with the remaining 1/4 cup of cheese and 1 can of onion
rings. Put back in oven for 10 minutes. Remove and serve hot!
Did you know asparagus can grow a foot in height overnight? That's why asparagus pickers have to stay out all night in case the little green shoots of yumminess get too big. And that's why we should eat lots of asparagus because someone went without ZZZZZs so we can eat it. Yum yum yum :) Thanks Doggies for the recipe!
Oh, yummie!! I am definitely trying that one. I LOOOOOOOVE onions!!!!!
CHEZZY POTATO CASSREOLE
2 lbs. frozen hashed browns
1/2 cup melted butter
1/2 tsp. pepper
1tsp. salt
1/2 cup diced onion
a can cream of chicken soup
1 pt. sour cream
2 cups grated cheese
1/4 cup margerine, melted
2 cups crushed corn flakes
Thaw potatoes before mixing. Saute onion in 1/2 cup butter.
Combine all ingredients (except margerinr & corn flakes) in 9x 13 buttered
casserole dish. Combine margerine & corn flakes & sprinkle over top.
Bake, uncovered in 350 degrees oven for 45- 60 miniutes
Kohala look onions.
sandy frost
Wow! Wonderful recipes here.
momoffuzzyfaces - thanks for the "Mexican Wedding cookie" recipe. I hope to make it b/4 holidays.
Can't remember who posted the "Potatoe Chip Fudge" but I made it and its very easy and good! I think I would even add more p. chips next time. (taste like ? rice krispies).
I think the Asparagus Casserole sounds good. So many good things to try. Wish I had a cook to make it all for me!!!!!!!
Guess I 'll go have a piece of pumkin pie and whip cream.;)
Well it was a frozen one I baked but its not bad!!!
I am just bumpin this to the top so we can bookmark it.
:D
*bump*
I haven't tried this, but it sounds delicious! Found it on some recipe site. :) If you try it, let me know if it's good please! ;)
Almond Fudge Banana Cake
Serving Size : 16
4 medium extra-ripe DOLEŽ Bananas -- divided
1 1/2 cups sugar
1/2 cup margarine -- softened
3 eggs
3 tablespoons amaretto liqueur or 1 tsp almond extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup DOLE Chopped Almonds -- toasted and ground
1 (1 oz) square semi-sweet chocolate -- melted
Quarter bananas and place in blender or food processor. Blend until smooth (2 cups).
Beat sugar and margarine in large bowl, until light and fluffy. Beat in eggs and liqueur. Stir together flour, cocoa powder, soda, salt and almonds in medium bowl.
Stir flour mixture into sugar mixture alternately with 1-1/2 cups blended bananas, beginning and ending with flour mixture. Pour batter into greased 10-inch bundt pan.
Bake at 350F, 45-50 minutes or until toothpick inserted in center comes out clean and cake pulls away from sides of pan. Cool 10 minutes. Remove cake from pan to wire rack to cool completely.
Mix, in a small bowl, the remaining blended bananas with melted chocolate, stirring until completely blended. Drizzle glaze over top and down sides of cake.
Now that New Year is coming up, have any of you got a delicious fish recipe? - No, NOT clams, please! :D
Is a fish dish a New Year's tradition of some sort in Denmark? I know my oldest cousin used to make Norweigan recipes, one was called lutkefisk (sp?) - maybe someone has a recipe. I have always wanted to try to make couliabac (sp again?) which is a salmon dish formed into a fish shape and baked in a crust (or variations thereon). Dadcat had it in Las Vegas when he lived there, a friend who was a chef made it at his home one year - he said it was delicious.
We used to do the traditional black-eyed peas (for luck), collard greens (for wealth), and candied yams (for taste
;) ) along with the main meat dish - roast pork or baked chicken for New Year's. The way I had heard it told was that if the first thing you taste New Year's Day was the black-eyed peas, you'd have luck for the year. So we would do up a midnight New Years feast - would be fun for a party.
A Pilipino friend cooked what I think was one of the most delicious fish dishes I've ever had on the barbeque at work one time, so here's how he did it:
One whole fish (he used yellowtail tuna, so a fish of that sort would be best) about 3 pounds, cleaned inside, skin, fins and all left on
Open and fill with:
one thinly sliced tomato
one to two finely chopped green onions (scallions)
About 1/2 cup Asian black beans (these are canned, and are flavored with soy souce, I believe)
one to two cloves of garlic, thinly slicked
He layered this filling in the fish, closed it and wrapped it in foil, and baked it on the barbeque until done. I am sure it could be done in an oven on medium high heat, as you would for any fish.
It was delicious!!
Hi , i just managed to read all these yumie things here ...! Oh my , I defenitely need a goodie now ..... :D I am not a very good cook ; so I MUST try out some things I saw here ..
Like the Indian things !
My daughter (who IS Indian btw) Loves Indian and spicy food . My problem is : I cannot find the ingredients here ... ! Wolflady gave the recipe of Tandoori Chicken , but I cannot make it ... No paste here in the shops , no Indian shops either :( ... OH help , I wish I were a fly ; I would fly to Londodn ; lots of good Indian restaurants there !!! Here , we have lots of Chinese , some Vietnamese and Greek restaurants , but no Indian .... !!
By the way , I also love Indonesian food !!
Anybody interested in "Belgian Endives Soup" ?? Looks quite festive , and tastes yummie !!! Let me know , and I will try to translate it !!
I am! I see them in the market from time to time and would love some new ways to prepare them - I've just been putting them in salads!Quote:
Originally posted by lut
Anybody interested in "Belgian Endives Soup" ?? Looks quite festive , and tastes yummie !!! Let me know , and I will try to translate it !!