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From the Journal of falconwing | mood: Good

Post your favorite recipes here!

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19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:25:22 PM EST (GMT-5)
I want to try something different....any suggestions for me?
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:27:20 PM EST (GMT-5)
And be nice!
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:27:33 PM EST (GMT-5)
Um, I have quite a few ... what are you looking for exactly?
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:28:56 PM EST (GMT-5)
anyhting.....I want to try something new!
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:29:17 PM EST (GMT-5)
and one that doesn't require perfect spelling
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:29:46 PM EST (GMT-5)
I have a very delish recipe that I got from a cookbook.. for 3-Cheese stuffed Shells, they're so good and low fat!
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:30:44 PM EST (GMT-5)
How about apple cake? I'm famous for it!
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:31:22 PM EST (GMT-5)
Wild hunt and werztro please post! *hungry*
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:31:52 PM EST (GMT-5)
My mom makes good chocolate logs... but the recipe book is in French.
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:32:14 PM EST (GMT-5)
Ok. *cracks fingers, looks at recipe and starts tying*
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:35:43 PM EST (GMT-5)
(Okay, this is my favourite) Linguine with Red Wine Blush (2 ppl.) Enough linguine for two people Olive Oil 1/2 cup milk 1/2 cup mayonnaise 1 cup tomato pasta sauce (classico basil works great) 1/2 cup red wine (spicy like shiraz is best) 1 tbsp. curry paste Oregano Chicken Breast Fresh broccoli Okay, cook the linguine (obviously), and grill and slice the chicken. For the sauce, take a frying pan, turn the burner on low, pour olive oil into it, and use a fork to mush up the curry paste. Then combine the milk, mayo, pasta sauce, oregano, and wine in the pan, and stir everything together until it's heated and fully mixed. Stir in the chicken and broccoli and pasta and you're done.
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:36:22 PM EST (GMT-5)
2 sticks butter, 3 eggs 2 cups sugar, 3 cups flour 3 table spoons vanilla extract 3 table spoons cinnamon 1/8th tsp nutmeg 2 tsp baking soda 1/2 tsp salt 3 cups peeled and sliced apples mix melted butter and sugar until thoroughly mixed, add eggs. Beat on high until light and fluffy. Add flour slowly, mixing well. Batter will go from runny to stiff. Add remaining ingredients, except apples, mix well. Fold apples into batter, spoon into greased bundt pan. Cook at 325 for 90 minutes. it is wonderful! I'm going to go make one here in a few minutes!
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:37:04 PM EST (GMT-5)
sorry, 3 tsps cinnamon!
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:39:18 PM EST (GMT-5)
Chocolate Coma Cake 1 -box Devil's Food chocolate cake mix(pudding cake if possible) 1 -box instant chocolate pudding 1/2 cup oil 1/4 cup YooHoo chocolate milk 1/2 cup sour cream 4 eggs 1 bag(12 oz)semisweet chips Mix ingredients, in order. Pour into greased Bundt pan. Cook at 350 for 55 minutes. Cool 15 minutes and remove from pan. Believe me, frosting is not necessary with this cake.
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:40:03 PM EST (GMT-5)
Falcon - how about Chicken Felice with Swiss Chard and Potatoes?
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:40:49 PM EST (GMT-5)
That sounds awesome.....I am hungry now! Recipe please!
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:41:54 PM EST (GMT-5)
I am copying the linguini and apple recipes....what a great change this is going to make...I am tired of the same old same old
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:42:22 PM EST (GMT-5)
Nah, no boxed stuff for me, gotta be from scratch!
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:45:44 PM EST (GMT-5)
I like Amaretto Fudge Cheesecake, it's the yummiest! but the recipe's too long, here's where it is. recipe
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:45:47 PM EST (GMT-5)
Ingredients: 4 skinless, boneless chicken breasts (about 1.5 pounds total) 2 bunches Swiss chard (4 pounds total) 3 medium-size potatoes (about 1.25 pounds total) Small bunch parsley 4 cloves garlic 3 lemons 2.5 cups chicken stock 4 eggs .25 cup milk 7 tablespoons unsalted butter 2 ounces of Parmasean cheese .25 cup olive oil .5 cup vegetable oil 1 cup all-purpose flour Salt and freshly ground black pepper 1 cup dry white wine Recipe Instructions: 1. In stockpot or large kettle, bring 6 quarts of water to a boil over high heat 2. Meanwhile, trim off lower (stem) half of Swiss chard. Cut leaf tops into 1-inch pieces and wash thoroughly in several changes of codlw ater to remove all traces of grit 3. Peel and quarter potatoes 4. Add potatoes to boiling water and cook for 5 minutes 5. Preheat oven to 200 degrees. Set out butter to reach room temperature 6. Wash and dry parsley; chop enough to measure 2 tablespoons and refrigerate remainder for another use. Ctd...
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:47:14 PM EST (GMT-5)
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:48:06 PM EST (GMT-5)
stuffed shells are the best wild!
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:49:26 PM EST (GMT-5)
Coca cola cake!
19 yrs ago, 11 mos ago - Saturday 2/9/02 - 12:49:44 PM EST (GMT-5)
6 ctd. In food processor fitted with steel blade, or with grater, grate enough cheese to emasure .5 cup; set aside. 7. Rinse chicken and dry with paper towels 8. Add Swiss chard to potatoes and cook another 10 minutes 9. Beat eggs in medium size bowl. Add milk, grated cheese, chopped parsley and salt and pepper to taste and stir to combine 10. In large heavy-gauge skillet, heat vegetable oil over medium high heat until hot but not smoking. 11. Plaec flour in pie pan. One by one dredge each breast lightly with flour, shake off excess, and dipp in egg and cheese mixture, letting excess mixture drip off into bowl. Place coated breasts in skillet and fry 5 minutes on one side, or until golden. 12. Transfer vegetables to colander and drain. 13. Meanwhile, line heatproof platter with double thickenss of paper towels. Rinse 2 lemons and dry. Cut each lemon into rounds, then halve, then set aside. Squeeze enough juice to measure 2 tablespoons. Continued...

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