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A place to share recipes either in text or link that you have made or want to

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Latest Activity: Aug 27, 2013

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Comment by angela kozma on August 27, 2013 at 2:34pm

Sounds really yummy beth. thanks for sharing

Comment by Beth on August 25, 2013 at 1:44pm

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.

Comment by angela kozma on April 21, 2013 at 5:32pm

Swamp Juice

! 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

Comment by angela kozma on April 21, 2013 at 5:27pm

Bacon Bombs:
1 can (8ct.) Pillsbury Grands Flaky
Layers Biscuits
Cubed Mozzarella Cheese (1-1″ cube
per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Sticks
Oil for frying (I used Canola)
Directions:
Cube up the Cheese, and cut each
Biscuit into fourths. Place one piece of
Cheese inside a Biscuit quarter, and
roll it up in there, nice and tight…
Wrap each rolled Bomb in a slice of
Bacon, and secure it with a skewer or
toothpick…
In a med/large pot, heat up approx.
2″ of Oil (to 350 degrees) and fry them
up in small batches. Maybe one or
two at a time, the oil will expand so
stay close…
Drain them on some Paper Towel, but
serve them up good and warm. YUM!!

Comment by angela kozma on April 16, 2013 at 4:17pm

Bella Rose sounds awesome since my brother is a pescetarian this perfect recipe .

Comment by angela kozma on April 16, 2013 at 12:21am
Comment by angela kozma on April 16, 2013 at 12:20am

Comment by angela kozma on April 16, 2013 at 12:16am

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 Biscuits
1 Box of instant Vanilla JELL-O
1 1/2 Cups of Cinnamon Sugar
Oil for frying
A 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!

Comment by angela kozma on April 16, 2013 at 12:15am

Loaded Potato and Chicken Casserole
2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat 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.

Comment by angela kozma on April 16, 2013 at 12:14am

Old Fashioned Banana Pudding 

Ingredients:

1 cup sugar
1/2 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 wafers
1 teaspoon Vanilla extract 
1 tablespoon Butter (not margarine)
4 Egg yolks (Large eggs or better)

Meringue:

4 egg whites, room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Directions:

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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