[Chicken and rice recipes]

ORIGINALLY POSTED BY Alienman28

 

First you boil down a chicken until it start to come off of the bone then you take out he chicken and let it cool off and the you add rice to the water that is left in the pot and a betin up egg and salt and pepper and wait until the rice is done and that the chicken off the bone and put it in there too and stir it up and eat.

[Jack Daniels Cake]

ORIGINALLY POSTED BY LabRat

 

Jack Daniels Cake

 

2 1/4 cups all-purpose flour

2 1/4 teaspoons baking powder

1 cup butter

2 cups packed brown sugar

4 eggs

1/2 cup whiskey, Jack Daniel's

1 cup pecans, chopped

6 ounces semisweet chocolate chips

 

Hot Buttered Whiskey Glaze

1/4 cup melted butter

2 cups powdered sugar

3 tablespoons whiskey, Jack Daniel's

1 teaspoon vanilla

 

1. Heat oven to 325

[Reduced Sugar Lime Cake]

ORIGINALLY POSTED BY NamelessMe

 

Gee where is the spell check on this thing?

 

Reduced Sugar Lime Cake

 

1 Box of Reduced Sugar Cake Mix

1 small box sugar free lime Jello

1 Small box sugar free lemon pudding

3/4 cup orange juice

1 cup Vegetable oil

4 large eggs

1 1/2 tsp lemon flavoring

 

mix together and place in greese and floured pans ( 2- 9in pans or 9x13 pan) bake at 300 until tooth pick inserted comes out clean

 

Frosting

8 oz reduced fat creese cheese (room tempature)

1 stick light margarine (room tempature)

1/4 cup lime juice

mix together until smooth then add

2 cups 10 x powder sugar

mix then frost cooled cakes

[Watermelon Smoothie]

ORIGINALLY POSTED BY Redneck_man

 

Ingrediens:

 

6 Cups coarsely chopped seedless watetmelon

 

1 Cup lemon sherbet

 

12 ice cubes

 

Directions:

 

Place half the watermelon in the blender; cover and process until smooth. Add half of the sherbet and ice; cover and process until smooth. Repeat. pour into chilled glasses; serve immediately.

Yield : ^ servings.

[Vegan Shoes]

ORIGINALLY POSTED BY Pigamka

 

Ingredients

 

Pesto:

 

* 1 12-ounce jounce marinated artichoke hearts, drained

* 3 tablespoons (crammed) finely grated Parmesan cheese

* 2 tablespoons olive oil

 

Salad:

 

* 1/4 cup chopped shallot (less 1 large)

* 1/4 cup red wine vinegar

* 2 tablespoons finely chopped raw Italian parsley plus additional representing sprinkling

* 1 tablespoon whole kernel Dijon mustard

* 1 garlic clove, minced

* 3/4 cup olive unguent

* 12 1/2-inch-thick diagonal baguette slices, toasted

* 3 5-ounce packages clashing pet greens

* 2 12-ounce jars marinated artichoke hearts, drained

* 1 12-ounce container yellow and red cherry tomatoes, halved

* 1 cup crumbled feta cheese (give 4 ounces)

 

Preparation

 

For pesto:

District all ingredients in processor. Blend until finely chopped. Mellow to savour with salt and pepper. DO AT THE: Can be made 1 daytime ahead. Swaddle and chill.

 

Pro salad:

Hasten shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in environment bowl. Step by step whisk in oil. Spice to taste with zestiness and pepper. DO AHEAD: vinaigrette can be made 1 daylight ahead. Pass and chill.

 

Spread 1 tablespoon pesto in excess of each baguette slice. Sprinkle parsley more than crostini. Drag into confuse cosset greens, artichoke hearts, and cherry tomatoes in remarkably obese bowl. Agitate with plenty dressing to overlay lightly. Sprinkle feta over.

 

Discharge a function salad with crostini.

[Bubble and Squeak]

ORIGINALLY POSTED BY TV_Tech

 

Bubble and Squeak

 

In Ireland it is called colcannon; in Britain, bubble and squeak for the sound it makes as it cooks. Whatever the name, it was a customary way to use up vegetables left over from Sunday dinner. Good with corned beef, ham or sausages, the amounts can vary to suit your leftovers or taste. Makes 4 to 6 servings.

 

INGREDIENTS:

 

[Filet Mignon Salad]

ORIGINALLY POSTED BY TV_Tech'

 

Filet Mignon Salad

 

Ingredients:

 

[Indian Corn Caserol]

ORIGINALLY POSTED BY Firefly1

 

Indian Corn Caserol (Native American that is)

 

 

RECIPE INGREDIENTS:

1 pound bacon

1/2 cup butter

1/2 medium onion, chopped

1/2 cup chopped celery

1 red pepper, chopped

1 green pepper, chopped

5 tablespoons all-purpose flour

2 cups sour cream

2 pounds fresh corn (or frozen corn, thawed)

Salt and pepper

1 tablespoon chopped parsley

 

1. Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.

 

2. Melt the butter in a large pot over medium heat. Saut

[Low Country Boil]

ORIGINALLY POSTED BY LabRat

 

you take a big pot and fill if about half full of water then you add potatoes and smoked sausage,

when it starts to boil and the potaotes are about half done you add pieces of corn on the cob.

The when that comes to a boil you add unpealed shrimp and crab legs and cook it all till the seafood

is done then you drain the liquid and dig in.

Oh yeah you season the water with old bay

 

they call it low country because back in the day they would clean off a long table put it outside,

then after draining it they would pour it down the center of the table and everyone would grab a

chair and dig in.

 

you add a good bit of old bay to the water or if you want it spicy you

can use zatarans crabl boil, if you use the old bay I like to sprinkle little of it over the stuff in the bowl.

Makes it mighty tasty

[Oatmeal Pie]

ORIGINALLY POSTED BY LabRat

 

Tastes suprising like pecan pie but not as sweet....

 

Oatmeal Pie

 

2 eggs

1 Cup Sugar (8 ounces or 227 grams)

3/4 cup brown sugar (6 ounces or 170 grams)

1/2 cup milk (118.5 mL)

1/2 cup coconut (4 ounces or 113.5 grams)

3/4 cup oatmeal (6 ounces or 170 grams)

1/2 cup melted butter (118.5 mL)

1 unbaked 9 inch pie shell (22 or 23 cm)

 

Preheat oven to 350 Degrees (177 degrees celsius)

Mix all ingredients together. Pour into unbaked pie crust.

If needed, sheild the crust's edge to prevent overbrowning.

Bake for 60 minutes. If you shielded the crust's edge,

take off the shield the last 10 minutes so the edge may brown.

 

Tastes suprisingly like pecan pie.

One could throw a handful of pecans or other nuts on top

[Apricot Chicken]

ORIGINALLY POSTED BY LabRat

 

Apricot Chicken

 

6 Chicken Thigh Cutlets, without the skin

15 ounces apricot nectar

1 package French onion soup mix

15 ounces canned apricot halves, drained

1/4 cup sour cream

 

1. Preheat the oven to 180 degrees C (350 F) Put the chicken thigh cultets in an ovenproof dish.

 

2. Mix the apricot nectar with the French Onion soup mix until well combined and pour liquid over chicken.

 

3. Bake, covered for 50 minutes, then add apricot halves and bake another 5 minutes.

 

4. Stir in the sour cream just before serving.

 

Notes: Serve over potatoes or rice to soak up the juice.

One time I couldn't find apricot nectar, but found Peach. Used it instead.

Turned out pretty good.

Also, if you want the juices a bit thicker, take the onion soup mix, put in bowl.

Add one tablespoon of corn starch and whisk into the soup mix.

Then add the nectar.

[Pickled Eggs]

ORIGINALLY POSTED BY LabRat

 

Pickled Eggs

 

2 cups Sugar

2 cups vinegar

2 cups water

1 stick cinnamon, broken in half

1 tablespoon whole cloves

1 medium onion, sliced

12 eggs, hard boiled

 

1. Bring all ingredients to a boil

 

2. Put eggs into jars pour in the brine, put lids on

 

3. Let stand in cool spot for about one week.

 

Notes: I usually use a couple of jars or whatever it takes to put up 12 eggs.

I will either use yellow or red onions.

For some variation, take one small jalapeno, cut in half. Deseed and cut into strips.

Put them in with the eggs for an extra nudge.

[Ambrosia]

ORIGINALLY POSTED BY kiwigirl

 

1KG (about 2LB) tub of strawberry or mixed berry yoghurt

 

500ml ( about 1 pint) bottle of cream

 

1 tin of boysenberries or fresh strawberries

 

1 packet of marshmellows

 

Grated flake or any crushed chocolate to adorn the top

 

whip the cream till stiff, fold in yoghurt and then drain fruit and fold into mixture, cut marshmellows in half and fold through.

 

Add the grated or crushed chocolate to the top and chill.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

For 2 people use a small bottle of cream and 2 small tubs of yogurt.

[Taco Salad]

ORIGINALLY POSTED BY walter

 

1 lb ground beef

2 tomatoes

1 onion

1 avocado

1 bag any brand you like of tortia chips

1 bottle of italian dressing

1 bag of shredded cheese

 

brown the chopmeat in a frying pan till brown.while the chop meat is browning

dice the tomatoes and onions.cut the avocado around the pit then open and scoop the avocado out.

put the avocado in a bowl and add the onions,cheese,tomatoes mix well

when the chopmeat is browned remove from stove and mix well with above ingreadents

open toria chips and crumble in bowl add the italian dressing mix well.tastes better hot

makes about 5 servings

[Scones]

ORIGINALLY POSTED BY kiwigirl

 

Put oven on to 180Degrees C (350 degrees F) to heat with oven tray heating as well. I use a fan forced oven as I think the scones come out better.

 

 

Put in bowl 2 cups self raising flour, 1 tsp baking powder, 1 cup grated cheese. Mix together. Beat 1 egg and 3/4 cup of milk together, add to dry ingredients and mix together to form a dough, If not together enough add more milk. Tip out on to floured bench and press and cut into small scone. Place on hot oven tray and cook until golden brown on top.

 

Enjoy!!

[Chicken and Dumplings]

ORIGINALLY POSTED BY Fredia

 

I couldn't find the turkey dumplings recipe on the food network site, but I am sure this would be just as good and it does not take a lot of prep time. Another time saver tip is if you don't want to prepare the dough you can buy a roll of Pillsbury biscuits in the can and roll them out into dumplings.

 

Roasted Chicken:

1 (3-pound) whole chicken

Salt and freshly ground black pepper

4 ounces unsalted butter, softened

1 lemon, halved and juiced; halves reserved

1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary

1 onion, halved

4 garlic cloves, smashed

Fresh whole herbs, such as rosemary, thyme and parsley sprigs

 

Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.

In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.

 

Chicken Stock:

2 tablespoons olive oil

2 carrots, cut in large chunks

2 celery stalks, cut in large chunks

1 onion, halved

1 garlic bulb, halved

Reserved chicken bones

2 quarts cold water

4 sprigs fresh parsley

4 sprigs fresh thyme

2 bay leaves

 

To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.

 

Dumplings:

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

2 eggs

3/4 to 1 cup buttermilk

 

To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.

 

Supreme Sauce:

2 tablespoons butter

1 tablespoon oil

1 tablespoon flour

1/2 cup diced carrot

1/2 cup diced celery

3 cloves garlic, minced

2 bay leaves

1/4 cup flour

6 cups chicken stock

1/4 cup heavy cream

Freshly ground black pepper, for garnish

Chopped flat-leaf parsley, for garnish

 

To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.

Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

[Pavlova]

ORIGINALLY POSTED BY kiwigirl

 

Ingredients

 

3 egg whites

1 1/2 cups castor sugar

1 teaspoon vanilla essence

1 teaspoon vinegar

3 tablespoons boiling water

 

Procedure

 

place all ingredients into bowl and beat until the mixture forms a peak (stiff).

heat oven to 350- 400 degrees f (180-200d)C

grease both sides of paper and run under cold water. Pile mixture into a pile and place in oven.

turn oven off and leave until quite cold

 

pile high with whipped cream, grated chocolate, kiwifruit, strawberrries and ENJOY.

[Red Chicken By DanX]

ORIGINALLY POSTED BY DanX

 

Red Chicken

*PS I Made This Up Myself mucking around *

 

Ingredients

1 Table Spoons Of Oil (To Heat Pan NO Adding Later)(PS if too Much Drain Some Off)

400grams of Mince Chicken

1 Can of Tomato Soup or Tomato Paste

1 Large Onion Diced Finally

1 Carrot Finally

I little Silver beat or some green veggies

1 Packet Of Rice Or Noodles Up to You

 

Suggestions

Cook The onions First

Take Onions off The Pan

then Cook your chicken you all should know when the chicken is done

Mix The Onions Back in with the chicken for about 3-4mins I would say

Turn the pan down low as it can go

 

In the mean time u should of had your rice or noodles in hot water (no need to ad salt to the water) when the Rice Or Noodles are Nearly ready

 

Add Green Vegio to the pan (Course u need to cook it first Silly Me)

 

While Your Chicken & onion & green vego get all mushy mushier n falourie with each other

its Time To Think about the Sauce

 

Sauce is simple Just 1 medium sized Canned Tomato Paste from the local shop or paste

 

Add in your sauce make sure its thick and comes to the boil in your dish

 

Once Your Done

Grab a Plate And dish it up

Make Sure you have a decent amount cause its A++++

 

Oh N Btw u could possibly add Parmesan cheese if u like it but I wouldn't

 

this dish would just go well without noodles or rice with just potatoes carrots or pumpkin on the side

[T-Rok's Brownies]

ORIGINALLY POSTED BY T-Rok

 

SUPER easy to make and so yummy !!

 

2 squares unsweetened ( I use Bakers bittersweet ) chocolate NOTE: our cooking chocolate here comes in a box and the chocolate is individually wrapped in squares. I use two of them however if your chocolate is not individually wrapped a square of chocolate is equivalent to 1 ounce or 28 grams each

1/2 cup of butter

1 cup of white sugar

2 eggs unbeaten

1/2 cup flour

1/2 teaspoon vaniila extract

 

Melt chocolate and butter over low heat ( keep an eye on it so it doesn't stick or burn )

Meanwhile in a bowl add the remaining ingredients and mix well by hand

Add the melted chocolate and butter mixture and mix well

Put in a greased and floured square cake pan

Bake at 350 degrees for 30 minutes

Once cooled sift icing sugar overtop

[No Peek Stew]

ORIGINALLY POSTED BY T-Rok

 

2 pounds stewing beef - cut into bite size pieces

1 can of mushrooms save liquid

2 onions sliced thinly

2 beef bouillon cubes

Hot water

 

Put all ingredients in a oven proof pot

Melt 2 beef bouillon cubes in boiling water

Pour over all ingredients plus liquid from the mushrooms make sure everything is well covered

Place in preheated 350 degree oven and cook for 3 hours - NO PEEKING !!

 

Serve over mashed potatoes

[Baked Beans]

ORIGINALLY POSTED BY tulip

 

Ingredients.

bell pepper

onion (large white)

partially cooked bacon

large can of Van Camp baked beans

mustard

ketchup

worcestershire sauce

brown sugar

 

Dice the onions and bell peppers

Place the beans in a large enough baking dish

Add the onions and bell peppers

Add a tablespoon of mustard

Add 2 Tablespoons of ketchup

Several dashes of the worcestershire

Add 1/4 cup of brown sugar (add more to taste)

mix all

Top with bacon strips and bake at 360 for about one hour.

[Chocolate Cake]

ORIGINALLY POSTED BY kiwigirl

 

Ingredients

 

1 3/4 cups flour

1 1/2 cups sugar

4 tablespoons cocoa

4 teaspoons baking powder

1 teaspoon salt

4 teaspoons baking soda

1 cup of milk

4 ozs softened butter

1 teaspoon vanilla essence

3 eggs

 

 

Procedure

 

sift flour, sugar, cocoa, baking powder, baking soda and salt into a bowl. Add milk, butter and vanilla essence and beat until smooth.

add eggs and beat a further 2 minutes.

pour mixture into lined tin and bake for 1 hour at 375 degrees F. When cold ice with chocolate icing and walnuts or coconut.

 

This makes a big cake so be sure to put mixture in a big tin.

[Bella]

ORIGINALLY POSTED BY nnvi

 

Much bigger now

 

[My dog Dakota]

ORIGINALLY POSTED BY T-Rok

 

This is for you Walter so you can see "your dog " lol

 

T-Rok

 

[Our Gizmo]

ORIGINALLY POSTED BY Stormy

 

This is Gizmo begging for a treat.