THE OFFICIAL: Recipe Exchange Place

Gaven McLaren · Post by **Gaven McLaren** » Tue Dec 09, 2003 4:21 am

Carol Ann sorry to hear you are not allowed in the kitchen. Your wife should try to teach you. Though I know that there is people who just cannot cook.

Jessie · Post by **Jessie** » Tue Dec 09, 2003 11:19 am

Gaven, though I live alone I basicaly can only cook three things really well (TV dinners not counting) they are Chilie, Pasta, and Burrotos. Everything else is a production for me. You should have seen me the time I made meatloaf. AAAAAAAAAHHHHHHH!

Still I try to learn to cook.

Jessie

Carol Ann · Post by **Carol Ann** » Tue Dec 09, 2003 1:59 pm

Hay Jessie, you and I fall into the same group of cooks. I watch the cooking channel all the time but have never seen a show for our kind of cookings. Hugs Carol Ann

Jessie · Post by **Jessie** » Mon Jan 12, 2004 9:44 pm

I thought I would bring this back slightly.

Tonight I made mashed potatoes for the first time. I added four cloves of garlic as I mixed it up. To do that I used my Great-Grandmother electic mixer my mom gave (she was holding onto a lot of items that my Great- Grandmother had after she died for me when I got my own places). It is an Sunbeam that has fore settings no numbers. Pretty cool huh.

Jessie

Oh Yea I had a steak with those mashed potatoes.

Gaven McLaren · Post by **Gaven McLaren** » Tue Jan 13, 2004 4:31 am

Your potatoes sound like they were good. Sadly most of the time I make mashed potatoes they come from a box. More because I am a bit lazy sometimes then any other reason. I need to do something creative again soon. When I do I will post it for all to enjoy.

Jessie · Post by **Jessie** » Tue Mar 16, 2004 8:51 pm

Well this post that has not been seen a while I thought I would bring back. I had to use the search to find it and I even started it. Tonight I making burritos. Refried (fat free) beans + groundbeef in a red new mexican sauce topped with lettice, onions, olives, cheese and slice of tommato and topped tobasco sauce. Yum Yum.

OK whos the wise guy who hide the pepto bismo.

Jessie

Lorna · Post by **Lorna** » Wed Mar 17, 2004 5:43 pm

Fettuccine Alfredo w/ Chicken & Roasted Peppers

Ingredients:

• 10 ounces BUITONI® Sauce Alfredo
• 1 (9-oz.) package BUITONI® refrigerated Fettuccine
• 1 (7.25-oz.) jar roasted red peppers
• 1 (6-oz.) package fully-cooked, ready-to-eat chicken breast strips

Directions:

Cook and drain pasta according to package directions. Keep warm.

Place red peppers in food processor or blender; cover. Pulse until red peppers are 1/8 to 1/4 inch in size.

Cook sauce, red peppers and chicken in large, nonstick skillet over medium-low heat, stirring occasionally, until heated through (do not boil). Add pasta; toss well.

Serve with Parmesan cheese and chopped fresh parsley, if desired.

Jessie · Post by **Jessie** » Wed Mar 17, 2004 5:50 pm

OOOHHHH YEAA THAT'S the good stuff.

Jessie

Jessie · Post by **Jessie** » Wed Mar 17, 2004 9:24 pm

Tonights dinner (for one) will be a petiete sirolin steak with french fries (or as the stupied congress called fredom fries).

OK not the healthiest of meals but when you work as early as I do cooking can sometimes be a choir and finding the quickiest way (especialy if your single) cook.

But heck who want to live for ever and beside it's not like I eat like this all the time. I mean I just made the 140 mark.

Jessie

Cindy Barnes · Post by **Cindy Barnes** » Fri Mar 19, 2004 6:06 pm

Tonights dinner,,,, shrimp and asparagus casaroll
I saw this on a old Justin Wilson show

in a square baking dish pour a little olive oil
place a layer of drained asparagus,, I use 1 tall can
then a layer of shredded cheese (whatever is your favorite)
then a layer of peeled medium shrimp, (about a pound)
then another layer of cheese (I like shredded Parmason here)
then mix 1 & 1/2 cups of white wine, 2 eggs a little worshester sauce &
some hot sauce and pour over the dish
then smooth over the top 1 can of cream of mushroom soup
top it off with some bread crumbs, ( I have used french fried onion rings also), a little more cheese if you like ,, and bake at 300 for 1 hour
I make this now in about 15 minuits, and you can put it up and bake it later if wanted

Cindy

Jessie · Post by **Jessie** » Wed Nov 24, 2004 6:32 pm

Well with tommor being thanksgiving and I will be going over to my mom's for dinner with several family and friends I figured today I would REALLY cook for my self. I made my (i have to say) best past sauce that I have made in a really long time. Left out the itailn sauge do to giving me hart burns but the oh es a goo pasta suace

Jessie

Oh yea I did this all will dressed in my blue dress the I like so much with an apraon (of course do not want to get my dress messy)

Post by **DonnaT** » Wed Nov 24, 2004 6:55 pm

Roast Turkey

Remove parts stuffed in the neck and body cavity.
Rinse with cold water inside and out. Pat dry.

Mix 1/2 stick of soft butter/margerine with 1/2 tsp. sage (rosemary can be used with or instead of: to your liking)

Lift skin off of turkey's breast and rub butter mix over the meat. Be generous.

Rub remaining mix over the turkey's outer skin, all over.

Preheat oven 325 degrees

Place a rack in roasting pan.

Place turkey breast side down if you want moist breasts. Breast side up if you prefer.

Cover with pan's lid or tented aluminum foil. Sealing the turkey in. The generated steam will keep turkey moist and ensure proper heating throughout.

Cook for the time on the directions that came with the turkey. General rule:
6 to 8 pounds 3 to 3 1/2 hours
8 to 12 pounds 3 1/2 to 4 1/2 hours
12 to 16 pounds 4 1/2 to 5 1/2 hours
16 to 20 pounds 5 1/2 to 6 1/2 hours
20 to 24 pounds 6 1/2 to 7 hours

Post by **DonnaT** » Wed Nov 24, 2004 7:05 pm

Dressing

Store bought bread stuffing.

Cook chopped onions, chopped celery and 1/4 tsp sage in 1/2 stick butter/margerine.

Add juice from turkey drippings (after tom has cooked its allotted time) to the above. If there is not enough juice, add hot water.

Moisten bread stuffing with the above.

Green Beans

Cook chopped onion in 1/2 stick butter/margerine.

Add pork fat (preferred) or bacon bits or 1/2 tsp of Rosemary.

Add green beans (drained if canned) and salt to taste.

Heat on med. while stirring occasionally until done (beans break down).

Kerri · Post by **Kerri** » Mon Nov 29, 2004 5:14 pm

Home made "Bailey's Irish Cream"

- 250 ml of whisky (any blended Scotch will do, dont waste a malt)
- large tin of condensed milk
- a raw egg
- two teaspoons of coffee.

mix in a large bowl

pour into a large glass

dont drink and drive.

If you intend keeping it for a while, omit the raw egg.

enjoy

Kerri

Lydia · Post by **Lydia** » Sat Jun 28, 2008 7:08 am

Recipe thread a great idea !!! Here is one of my favorites:

Hawaiian Duck

1 duckling (3 - 4 pounds - 1.4-1.8 Kg.)
1/3 cup or 100 ml. each of
Orange juice
Soy sauce
Maple Syrup (or honey)

Cut the duck into serving sized pieces, legs, breast pieces, etc. Wash carefully and place in a flat baking pan in one layer. Place in preheated oven (325'F: 165'C.) for one hour. During this first hour, prick skin with sharp fork several times to release fat. Pour off fat which has accumulated. Now baste with sauce about once every half hour. Roast one additional hour at same temperature. At the end of second hour, duck should be brown and crisp. Serve with rice (pour sauce over rice also) and either salad or a hot vegetable.

This recipe produces a crisp and almost fat free duck. It remains juicy because it is roasted at a low temperature, and it is also very flavorful.

You may use unsweetened pineapple juice instead of orange juice, if you prefer.

An Australian Shiraz wine goes with this beautifully.

Hugs,

Lydia