Bumper64 Posted May 6, 2013 Report Share Posted May 6, 2013 Iced Margaritas1/2 cup coarse salt1/2 cup freshly squeezed lime juice (about 4 limes' worth), plus more for garnish2 tablespoons freshly squeezed lemon juice (about 1 lemon)1 cup triple sec1 cup white tequila1. Pour the salt onto a small plate. Rub the outside rim of each glass with the cut lime. Dip each glass into the reserved salt; set aside.2. Place lime juice, lemon juice, triple sec, and 3 cups ice in a blender, and puree on low speed until completely blended. Add tequila and blend for 2 seconds. Pour margaritas into the reserved glasses, over ice, and serve immediately. 2 12 Link to comment Share on other sites More sharing options...
Heavyduty053 Posted May 6, 2013 Report Share Posted May 6, 2013 Jalapeno poppers what you will need use as many jalapeno's as needed bag of chedder cheese small cuts 1 to 2 packs of hickory or brown sugar hickory bacon (thin sliced) to wrap with box of tooth picks (round) grill cut in half long ways and hull out the complete insides leaving just the shell leave a few seeds if you like heat wash in sink good with cool water (might want to use surgeon gloves in process) the seeds will burn your hands and the fumes will cause you to cough after this process take cheese and stuff in jalapeno half's then wrap with bacon of your choice after each jalapeno is wrapped fully to keep cheese in with cooking use a tooth pick and punch it through to hold bacon in place put them on the grill and keep turning them so what cheese does come out will not burn cook until bacon is golden brown serve hot and keep warm I love these things they are great for grill out parties 2 Link to comment Share on other sites More sharing options...
tankdude Posted May 8, 2013 Report Share Posted May 8, 2013 Just had someone remind me of one of my favorite dishes I discovered while in Iraq. Dolma is stuffed grape leaves - although I also had it as stuffed eggplant (which was also good). A friend of mine married a Turkish woman, and this is her recipe. Not super difficult, but not an easy dish either. Definitley worth the effort though. 3 cups of long-grain rice ¾ tablespoon of allspice (ground) 1 lb of finely minced lamb (I have also used turkey) ½ teaspoon of ground pepper 1 cup of tomato sauce 2 cloves of garlic (minced) 1 lb of grape leaves (canned or raw) 4 tbs of butter salt as desired large diced onion Chicken Stock 2 lemons Prepare the leaves. If Around here I can only find the canned grape leaves. If that's what you have then just go to preparing the filling. To prepare raw grape leaves, bring half a gallon of water with about a table spoon of salt to a boil. Put the grape leaves in the boiling water for about 15 min. Take them out carefully, put in a cold-water bath, and let soak. Prepare filling. In a mixing bowl, mix together the rice, tomato paste, allspice, black pepper, garlic, meat, onion, and 1/4 cup of chicken stock. Mix until all the ingredients are well blended. Fill the grape leaf. Take a heaping teaspoon of the mix and put it on the middle of the grape leaf. Then, spread the mix evenly over the leaf . Remember to leave about 1/4 inch space from the edges of the leaf. Start to roll from the stem end of the leaf. After a good start ro the roll tuck in the sides toward the center. Keep rolling until you have a completed roll of a grape leaf (just like a cabbage roll.) Lay the rolled grape leaves in a pot. Lay them close to each other but don't smash them in together. Leave a little room for expansion. Cook. Pour about 2 cups of chicken stock in the pot (should almost cover the rolls). Then, spread the butter evenly on the top of grape leaves. Cover with lid and bring to a boil. Once boiling, turn to a medium-high heat. More than just a simmer. (might take some experimenting here - I know it did for me - and burned grape leaves taste NASTY) The cooking time depends on the stove and the material of the pot. Usually cooking time is about one hour to an hour and fifteen minutes after the mix has come to a boil. Check from time to time, and don't boil the pan dry, Let stand uncovered for about 10 minutes. This lets the leaves firm up a bit so they don't totally fall apart as you try to spoon them out of the pan. Dolma are best served hot. I like them plain, but my daughters like to dip them in Ranch, or if I'm feeling adventerous, in my tzatsiki sauce. 1 1 Link to comment Share on other sites More sharing options...
Nadita Posted May 9, 2013 Report Share Posted May 9, 2013 Tank, Sounds good.. wondering if I can use the filling and fill green peppers.. and make stuffed peppers.. improvise lol 1 Link to comment Share on other sites More sharing options...
tankdude Posted May 9, 2013 Report Share Posted May 9, 2013 Tank, Sounds good.. wondering if I can use the filling and fill green peppers.. and make stuffed peppers.. improvise lol You sure can - When I was over there I had it in eggplant and it was just as good. Also saw it as stuffed tomatoes. I've thought about using either cabbage or kale leaves, just haven't tried it yet. 1 1 Link to comment Share on other sites More sharing options...
pattyangel Posted May 15, 2013 Report Share Posted May 15, 2013 Jalapeno poppers what you will need use as many jalapeno's as needed bag of chedder cheese small cuts 1 to 2 packs of hickory or brown sugar hickory bacon (thin sliced) to wrap with box of tooth picks (round) grill cut in half long ways and hull out the complete insides leaving just the shell leave a few seeds if you like heat wash in sink good with cool water (might want to use surgeon gloves in process) the seeds will burn your hands and the fumes will cause you to cough after this process take cheese and stuff in jalapeno half's then wrap with bacon of your choice after each jalapeno is wrapped fully to keep cheese in with cooking use a tooth pick and punch it through to hold bacon in place put them on the grill and keep turning them so what cheese does come out will not burn cook until bacon is golden brown serve hot and keep warm I love these things they are great for grill out parties Heavy, I love these, I make these all the time, very delicious and mighty hot, I can only handle one. Tank will definitely give your recipe a try. Sounds yummy. Link to comment Share on other sites More sharing options...
Bumper64 Posted May 22, 2013 Report Share Posted May 22, 2013 Ingredients2 teaspoons olive oil1 medium onion, diced2 cloves garlic, minced1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed1 tablespoon minced chipotle pepper in adobo4 tablespoons lime juice1/4 teaspoon ground cumin1 tablespoon water1/2 teaspoon salt2 cups corn kernels (10-ounce box frozen corn)1/4 cup chopped cilantro leaves2 ripe avocados4 medium tomatoes, seeded and diced (about 2 cups)1/4 cup thinly sliced scallion1 tablespoon finely diced jalapeno pepper, optional3/4 cup shredded extra-sharp CheddarDirectionsHeat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.Per Serving:Calories 140; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 3 g, Poly Fat 0.7 g) ; Protein 5g; Carb 16 g; Fiber 5g; Cholesterol 6mg; Sodium 245 mgRead more at: http://www.foodnetwork.com/recipes/ellie-krieger/five-layer-mexican-dip-recipe/index.html?oc=linkback Link to comment Share on other sites More sharing options...
tankdude Posted August 6, 2013 Report Share Posted August 6, 2013 Low Glycemic Chocolate Sauce!!! This has the flavor of the Hershey's Special Dark chocolate. This stuff is just fantastic! You can also refrigerate it and it makes a good chocolate bar! On top of that, is super simple to make 1/2 cup Coconut Oil 1/2 cup Honey (don't use Agave nectar) 1 heaping cup Cocoa powder Place the coconut oil in a metal bowl over a pot of slow boiling water in order to melt it. As soon as it is melted, turn off the water, but leave the bowl the pan. Add the honey an stir. The heat should help to mix the honey and the cocounut oil. Add the cocoa powder and stir until everything is moistened. If you wish you us this as a sauce (great over froyo - kind of like Magic Shell - turns into a hard chocolate coating!) simply cover or put into a covered container. Does not need to be refrigerated and will keep for a week or more. If you want to use it as a bar , oil a 6 X 8 pan (I recommend using some more coconut oil) and pour into the pan, place in the refrigerator for about 15 minutes. Run a knife around the edge and cut into the size of bars you would like, then dip the pan in hot water for about 30 seconds and the bars will come right out. You can also add something to the bars for crunch if you like. I added sunflower seeds, have had pumpkin seeds. Link to comment Share on other sites More sharing options...
pricestar8 Posted August 21, 2013 Report Share Posted August 21, 2013 Food safety experts from Drexel say washing poultry can cause cross contamination. Food safety experts at Drexel University say perhaps as many as 90 percent of us are prepping our chicken for cooking the wrong way. You know how it goes: Take the chicken out of the plastic wrap, go directly to the sink and wash the bacteria down the drain. That's wrong, all wrong, says food microbiologist Jennifer Quinlan. Don't wash chicken at all, she says. "The reality is the water is hitting the chicken," Quinlan said. "Much is going down (the drain) but then you have what is called aerosolization -- an invisible spray that's going to potentially carry that bacteria for a foot or two feet." In focus groups and surveys with everyday cooks, the research team found that lots of us think we're doing the right thing. "Everybody had a unique way of doing it," Quinlan said. "Some people just rinsed it in the sink. Some people rinsed it with vinegar water or lemon water with the idea that it kills all the bacteria." It doesn't. Washing poultry creates big risks for cross contamination. Quinlan and colleagues developed a disturbing graphic called "germ vision" to show how chicken water — carrying salmonella -- can splash on to clean dishes by the sink or slosh into raw vegetables waiting on the counter. "There's no benefit," Quinlan said. "You aren't killing the bacteria with the washing, and the cooking is killing anything that was on there to begin with." Drexel's food-safety campaign includes how-to videos, short skits and some campy music that shatter the myths about washing poultry. Quinlan said old habits are hard to break and this news is the beginning of a long conversation about food safety. But, she said, there's a plus: Not washing chicken actually saves a step and is safer. She's hoping that Americans will adopt this new way of doing things the same way many of us now use a thermometer to check the temperature of meat. The U.S. Department of Agriculture has been highlighting its advice against washing chicken since at least 2005. Link to comment Share on other sites More sharing options...
sammyque Posted August 25, 2013 Report Share Posted August 25, 2013 YUMMY STRAWBERRY PIE 1 graham cracker crust 1 small box strawberry jello Link to comment Share on other sites More sharing options...
sammyque Posted August 25, 2013 Report Share Posted August 25, 2013 Sorry about that. Hit the enter button to quickly. Strawberry Pie 1 graham cracker pie crust 1 small box strawberry jello 1 12oz can of Sprite 2 cups sweetened sliced strawberries (fresh is better, but frozen will work) 1/4 cup water 1/2 Tbsp. cornstarch In a saucepan, combine Sprite and jello. Cook until jello disolves. In a separate bowl add water and cornstarch, blending until smooth. Add to Jello and sprite. Cook until clear, stirring constantly. Add strawberries, coating well with mixture. Pour into pie crust and chill for 2 hours. Garnish with whipping cream. (You can substitue raspberries and raspberry jello) Enjoy! 1 Link to comment Share on other sites More sharing options...
KiaKaha Posted August 29, 2013 Report Share Posted August 29, 2013 (You can substitue raspberries and raspberry jello) I wonder if peaches would work? They're awfully slimy from the can (too much work for fresh) Thanks for the recipe! KK Link to comment Share on other sites More sharing options...
sammyque Posted August 29, 2013 Report Share Posted August 29, 2013 I wonder if peaches would work? They're awfully slimy from the can (too much work for fresh) Thanks for the recipe! KK I don't know, but sounds good and interesting. If you try it, please let me know. (Do they make peach jello?) Link to comment Share on other sites More sharing options...
KiaKaha Posted September 2, 2013 Report Share Posted September 2, 2013 I don't know, but sounds good and interesting. If you try it, please let me know. (Do they make peach jello?) Yep, they do make peach jello, not sure when I'll try it, but it's on my list of recipes to try! KK Link to comment Share on other sites More sharing options...
sammyque Posted September 6, 2013 Report Share Posted September 6, 2013 (edited) Kia, I made the pie using the raspberry jello, and frozen raspberries. It was awesomely good! The only thing I found I needed to change was to use 3/4 Tbsp. cornstarch due to the consistency of the raspberries. But other than that it was the same as the strawberry pie. Edited September 6, 2013 by sammyque 1 Link to comment Share on other sites More sharing options...
Maggie123 Posted November 27, 2013 Report Share Posted November 27, 2013 Bumper this thread is GREAT!!! I came back to find a recipe that I want to try out for our Thanksgiving dinner. Thank You For Starting This... so many good recipes here I am just starving now Here is my humble little contribution... but I must say they are always a hit when I take them to parties. EASY PEAZY STUFFED MUSHROOMS 1 regular size package Hot Jimmy Dean Sausage (crumbled, cooked with the grease drained off) 1 regular size package cream cheese (softened) Mix together in a bowl and stuff the mushrooms (stems removed) with teaspoon until full and heaped up a bit Bake at 350 for 25 to 30 minutes until mixture is nicely browned on top Remove to a lettuce covered platter and place colored toothpicks in each one... makes them easy to eat and adds a festive touch Maggie's *TIPS after years of making these... *medium to small mushrooms make a better bite size... you can cut a small slice off the bottom of the ones that tip over. *place the toothpicks at a slant because they slip off if you put them in straight. Link to comment Share on other sites More sharing options...
sammyque Posted December 13, 2013 Report Share Posted December 13, 2013 Mounds Cake* 1 box devils food cake 6 oz. coco lopez (cream of coconut) 1 can Eagles brand sweetened condensed milk 1 large tub cool whip 1 bag frozen coconut Bake cake according to directions on box in a sheet pan. Mix coco lopez and condensed milk together. While cake is still warm, poke holes all over cake and pour milk and coco lopez mixture over all of cake. Chill over nite. Cover entire cake with cool whip, then layer frozen coconut over top of cool whip. *If you like Mounds candy bars you will love this cake. ENJOY! 1 Link to comment Share on other sites More sharing options...
applecrisp Posted April 13, 2014 Report Share Posted April 13, 2014 Bumper is the chocolate lasagna like the one at Olive Garden? Looking for that recipe for my nephew. Link to comment Share on other sites More sharing options...
Bumper64 Posted April 30, 2014 Report Share Posted April 30, 2014 Bumper is the chocolate lasagna like the one at Olive Garden? Looking for that recipe for my nephew. http://www.grouprecipes.com/42007/olive-gardens-chocolate-lasagna.html Sorry it took me so long to get this to you!! Hope this helps Link to comment Share on other sites More sharing options...
Goldiegirl Posted July 29, 2014 Report Share Posted July 29, 2014 I think I'm going to try making this on the weekend. It's a long weekend in Canada for some provinces... It says it serves 2. OK...me and the dog. S’mores dip: A camping treat without the campfire pit S'mores dip (no campfire needed) Serves 2 A camping treat without the campfire pit! Write a review Save Recipe Print Prep Time 2 min Cook Time 8 min Total Time 10 min Ingredients 3/4 cup semisweet chocolate chips 8 large marshmallows; cut in half Graham crackers for dipping Instructions Preheat oven to 450 degrees F. In a small cast iron skillet, put chocolate chips in an even layer. Arrange the marshmallows on top of the chocolate. Bake in the oven for 6-8 minutes, until marshmallows are lightly browned. Remove from the oven and let stand for 5 minutes. Serve with graham crackers for dipping. Notes Skillet will be hot! You may use mini marshmallows as an alternative. Link to comment Share on other sites More sharing options...
moose 57 Posted November 23, 2014 Report Share Posted November 23, 2014 (edited) Banana Bread, This IS good!!! (1 loaf) 1 Cup Sugar1/2 Cup shortening2 Eggs1 1/4 Cup Mashed bananas (ripe)1 1/4 Cups flour1/2 tsp. Salt1 tsp. Soda1/2 Cup chopped nuts ( walnuts or pecans) Cream sugar and shortening. Add eggs and banana's. Mix well. Stir in flour and nuts, salt and soda until blended thoroughly. Bake 1 Hour in 9 X 5 inch greased and floured loaf pan at 350'. Insert toothpick in center to ensure done in the middle. Cool in pan 10-15 minutes, then invert on wire rack to cool. CINNAMON CRUMB TOPPING 1/2 Cup Powdered Sugar1/2 Cup Flour4 TBSP butter melted1/2 tsp. Cinnamonpinch of salt. Make the crumb topping by combining powdered sugar, flour, cinnamon & salt and melted butter. Fork works well until all crumbled. Using your hands, crumble the mixture over the top of banana bread before baking. ** I usually double recipe to make two loafs at a time. Nuts are optional. The crumb topping can go on top of any of your favorite banana bread recipes. Enjoy! Ma Edited November 23, 2014 by moose 57 Link to comment Share on other sites More sharing options...
Smit17 Posted April 19, 2015 Report Share Posted April 19, 2015 Cool! I never thought that is possible to make bread out of bananas. Thank you for recipe, I will try to bake it. Link to comment Share on other sites More sharing options...
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