For all those out there that love to eat spam, here's a recipe for you.
Ewwwww, DFG! You'd have to really be a spam lover for that one! LOL!
Dragonflygurl wrote: For all those out there that love to eat spam, here's a recipe for you.
sounds like it would make a delicious dip with corn chips!!
But you've got have a strong stomach to view it as there are some really gross things on there recipe wise. I think the spam one is far less gross.
okay some of those are just truly gross. when my sister was pregnant she had this mad craving for McDonald's hamburgers dipped in chinese sweet and sour sauce..we forgave her, her nasty habits as she was expecting but oh lord..ewwwww!
Oh that's nothing Ketana, at least it was food. One of my sisters friends when she expecting, used to drive down the road, get out of her car and break bits of tree bach off and eat it. Oh how gross is that. If her children are now a bit woody, lol.
Shrimp and Crab Meat Au Gratin..
I am so making this next weekend!
Melt the butter in a heavy-bottomed saucepan over very low heat. When the butter is completely melted, stir in the flour with a wooden spoon. Cook for about 1 minute over low heat, stirring constantly. Slowly add the milk. Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes. Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again. Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat.
Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, cook the shrimp for 1 minute. Drain immediately. Roughly chop the shrimp and put in a large mixing bowl. Add the crabmeat and, with your hands, toss gently to mix.
Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat.
Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray (there will be a little left over for a tasty lunch for the cook) or use an 11 by 7-inch casserole dish. Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture. Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place the pan into a plastic freezer bag and seal. Freeze. Prepare a label with these instructions: Completely thaw in refrigerator. When ready to bake, remove the foil and plastic wrap. Bake in a preheated 350 degrees F oven for about 25 to 30 minutes, until bubbly. If serving immediately, bake in a 350 degree F oven uncovered, for about 25 minutes, until bubbly.
Need a cake recipe that has a KAPOW effect? This is the one..simply beautiful!
Red Velvet Cake by Sylvia Wood.
For the cake: Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
For the frosting: In a large bowl, cream the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake. Slice and serve on individual plates.
What's a recipe thread if it doesn't have a least one recipe for brownies! Shame on us! Here's an easy one and you can really BAM IT UP with some nuts, or marshmellows or even dried fruit!
Melt the butter and chocolate together in a medium pan over very low heat. Stir together and remove from the heat. Add sugar, eggs and vanilla. Mix well. Stir in the flour and salt. Add nuts. Spread the mixture into a buttered 8-inch square pan. Bake until set, about 40 minutes. Cool before cutting.
ya know Pepperidge Farm makes cookies shaped like chesspieces..named oddly enough Chessmen..but I wouldn't suggest playing a game of chess with them as they go better with a nice tall glass of milk!
1. Cut off the root of the leeks and any tough green leaves, cut into 5cm lengths and wash well.
2. Heat 1 tablespoon olive oil and the butter in a frying pan and when foaming add the leeks and toss well. Season and cook gently for 10 minutes. Sprinkle over the sugar and use to coat the leeks as it dissolves. Pour over enough water to cover the bottom of the pan.
3. Continue to gently cook uncovered for a further 15-20 minutes until the leeks are soft. You may need to add a little more water if the liquid evaporates.
4. Meanwhile, beat the chicken breasts between two layers of cling film until double in size. Brush with the remaining olive oil, sprinkle with the dried rosemary and season.
5. Cook the chicken breasts under a pre-heated grill for 3-4 minutes on each side until thoroughly cooked.
6. Add the lemon juice to the leeks and a little more water if necessary to produce enough cooking juices to pour over the chicken. Boil up until slightly thickened.
Heat the oil in a large pan and cook the onion until soft but not coloured. Add the mince, leeks and carrots and cook, until the meat is nicely browned. Season the meat and add the thyme and parsley.
Stir in the flour and gradually add the stock to the mince. Stir in the tomato puree. Cover and reduce the heat and simmer for 30-35 minutes, stirring occasionally.
Meanwhile, peel the sweet potatoes and cut into chunks. Place in a pan of boiling water and cook for 10-12 minutes or until tender. Drain and return to the pan, but away from the heat. Add the butter and mash until smooth. Season.
When the mince is cooked, check the seasoning and spoon into four individual oven proof dishes. Spread the mash sweet potato over the meat and sprinkle with the cheese. Bake for 15 minutes at 200c or until the top is beginning to colour brown and piping hot.
You can add a number of vegetable to Shepherd’s pie - sewed, turnip or parsnip.
The topping can also be made with half potatoes and half sweet potato - add a pinch of nutmeg for added interest.
Garlic - A member of the onion and leek family, garlic is one of the most commonly used flavouring ingredients worldwide. With its distinctive flavour and aroma it is especially popular in Asian, Oriental and Mediterranean cuisines. Fresh garlic is harvested and dried to produce the bulbs that are available all year round. Garlic bulbs consist of several individual cloves, which are wrapped in fine papery skin. When buying garlic choose plump succulent bulbs with unblemished skin. Avoid any bulbs that are sprouting.
How To Use - Garlic can be eaten raw or cooked. Raw garlic adds a kick to salad dressings, salsas, dips and spreads. Use raw garlic to make garlic butter to top cooked meat or fish or to spread on bread to make garlic bread. Garlic adds a wonderful flavour to a vast number of savoury dishes from curries, stir-fries and pasta sauces to soups and casseroles. Garlic can also be roasted and served as an accompaniment or garnish for savoury dishes.
How To Prepare - Divide the bulb into individual cloves and remove the papery skin, if required. Use the cloves whole or finely chop with a knife, crush in a garlic press or using a pestle and mortar. To prepare whole garlic bulbs for roasting, simply brush with olive oil.
How To Cook - Garlic can be fried or roasted. To fry garlic, heat a little olive oil in a frying pan and add the garlic, cook over a gentle heat and don't allow the garlic to brown or it will take on a bitter flavour. To roast garlic, preheat the oven to 170C, gas mark 3 and cook for about 45 minutes or until tender. Slice the bulbs in half and use to garnish soups or grilled or roasted meat or fish.
How To Store - Keep in a cool, dry place.