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Latest Activity: Aug 27, 2013
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Sounds really yummy beth. thanks for sharing
I invented some wontons last week and have been recreating them with different varieties of fillings every since. Basically, I took some wonton wraps, brushed each side with olive oil, filled them with small pieces of precooked shrimp, sauteed onions, and kale, then wrapped them up into tiny pillows and cooked them at 325 degrees for 15 minutes. Yesterday I made a veggie version with onion, green pepper, kale and carrots. But really you could fill them with any meat/veggie combo you like.
! can frozen oj
1/8 large bottle of orange vodka
1/4 bottle blue curacao
make orange juice as directed on can
add vodka and blue curacao
makes enough for 5 to 10 people
turns neon green
Bacon Bombs:1 can (8ct.) Pillsbury Grands FlakyLayers BiscuitsCubed Mozzarella Cheese (1-1″ cubeper Bomb)2 lbs. of Bacon (1 slice per Bomb)SticksOil for frying (I used Canola)Directions:Cube up the Cheese, and cut eachBiscuit into fourths. Place one piece ofCheese inside a Biscuit quarter, androll it up in there, nice and tight…Wrap each rolled Bomb in a slice ofBacon, and secure it with a skewer ortoothpick…In a med/large pot, heat up approx.2″ of Oil (to 350 degrees) and fry themup in small batches. Maybe one ortwo at a time, the oil will expand sostay close…Drain them on some Paper Towel, butserve them up good and warm. YUM!!
Bella Rose sounds awesome since my brother is a pescetarian this perfect recipe .
Snickerdoodle Poppers --- shut the front door! This one is too good not to SHARE with your friends -- do it! :) 1 can of Pillsbury Grands Flaky Layers Biscuits1 Box of instant Vanilla JELL-O1 1/2 Cups of Cinnamon SugarOil for fryingA flavor injector (usually found by the marinades and bbq sauces)Directions:Unroll the biscuits and cut them into fourths. Roll each piece into a ball…Prepare the instant Vanilla pudding according to the directions and set aside..or feel free to make your own Pastry Cream! In a medium pot heat up about 2″ of Canola Oil. Place about 4 balls at a time into the hot (350 degrees) oil and fry until both sides are evenly golden.Straight from the oil into the Cinnamon, coat the hot Poppers in the Cinnamon Sugar…and coat them goood!Carefully inject each popper with some of the Vanilla Pudding.Pile up a gorgeous Snickerdoodle mountain of them. Eat your way to the top one Popper at a time!
Loaded Potato and Chicken Casserole2 pounds boneless chicken breasts, cubed (1")8-10 medium potatoes, cut in 1/2" cubes1/3 cup olive oil1&1/2 tsp salt1 Tbsp. black pepper1 Tbsp. paprika2 Tbsp. garlic powder6 Tbsp. hot sauceTopping:2 cups fiesta blend cheese1 cup crumbled bacon1 cup diced green onionPreheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Old Fashioned Banana Pudding Ingredients:1 cup sugar1/2 cup all-purpose flour 1/2 teaspoon salt 2 cups milk (NOT skim)4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown)1 box vanilla wafers1 teaspoon Vanilla extract 1 tablespoon Butter (not margarine)4 Egg yolks (Large eggs or better)Meringue:4 egg whites, room temperature5 tablespoons sugar1/4 teaspoon cream of tartar1/2 teaspoon vanilla extractDirections:Preheat oven to 375°F. Line the bottom of a 9x9-inch pan with a layer of vanilla wafers.Combine sugar, flour and salt in a bowl, and mix well. Set aside.In a heavy saucepan, beat the egg yolks well. Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Make sure you don't scorch the pudding. Remove from heat.Place a layer of banana slices on top of the vanilla wafers. Pour half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.Bake until meringue browns, 12 to 15 minutes.
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