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Old 12-19-2005
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Default Feeding your face.... (R)

Recipes, lets talk FOOD!!!

Mark's recipe for spanish rice casserole

2 pkgs Lipton Spanish Rice
3 1/2 cups water
1 cup tostitos salsa - divided
4 chicken breasts
2 tbsp butter or margarine
1 onion
3 bell peppers (1 green, 1 red, 1 yellow)
2 cloves minced garlic
1 tbsp montreal steak seasoning (I know not SW but it works)
1 package Kraft shredded mexican cheese.
6 eggs.

Slice peppers & onion into 1/4" x 1" strips. Saute until tender on med heat with 1 tbsp butter, 1/2 cup salsa @ tbsp of steak seasoning. Set aside in pan. *make sure its a big one.

Prepare the Rice according to directions, substitute 1/2 cup of salsa for balance of water required on package. Set aside when done.

Boil chicken with garlic, drain & cool. Cube it. Add to pepper & onion mixture and 1 tbsp butter, mix well for 4-5 minutes over low-med heat.

Wisk eggs.

Put rice mixture in bottom of 9x13 serving dish. Put 1/4 of cheese over rice. Pour chicken and pepper & onion mix over cheese.Pour egg mixture over c/p/o. Pour rest of cheese evenly over top.

Bake in oven on 350 degrees for 10 minutes or until cheese is desired brown/melted consistency.

Take out of oven. EAT!
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  #2  
Old 12-20-2005
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Default Oh, I LOVE food ...


So here's my favorite once-a-month cooking portable lunch idea:

Mini-Quiches

1 package (60) potsticker wrappers
1 c. grated cheese, whatever kind you like (or mix them!)
1/2 c. minced garlic or onion or both
1 c. vegetables, minced fine (again, whatever you like)
spices you like (are you seeing a pattern here?)
6 large eggs (go free-range!)
1 cup fat-free half & half (or regular, if you like it)
salt and pepper to taste

Preheat oven to 400º. Spray a tart tin with nonstick spray. Here comes the only complicated part of this recipe: Place a wrap in each space by folding it in half, pinching the edges along the fold, then unfolding and doing the same the opposite direction. Then press the wrap into tart tin with the pinched (upside-down V) side up. Wrap will then fit neatly into the tart tin and make a “shamrock” shape. (Much more complicated to say than to do.)

Saute the onion/garlic and vegies together til cooked, and season the way you like it. Beat the eggs til lemony, beat in the half&half, then add the vegies slowly, stirring constantly. Add salt and pepper.

Fill each quichelet with about a heaping teaspoon of filling. Bake about 15-20 minutes til done.

You can serve these hot as appetizers for all those parties we never get to have 'cause we're too darn busy, or do what I do: freeze them, 10 minis to a ziplock baggie. Put them in your lunch bucket right from the freezer (on warm days) or after defrosting for 1 minute in the microwave (on cold days), and you have a tasty lunch you can eat in the truck without it getting all over your uniform! Add sour cream or yoghurt on top if you're not in the truck.

My favorite combinations so far:

* mushrooms and spinach, with half feta and half mozzerella
* 1/2 small tin of salmon, monterey jack cheese
* leftover minced beef, spinach, and cheddar
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Old 01-03-2006
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Default "Hot Glazed Chops"

4 center cut pork chops at least 1 &1/2'' thick (boneless are better)
(this recipe will also go nicely on a small pork loin roast)

2 tablespoons full flavor molasses
2 tablesponns soy sauce
2 tablespoons dark brown sugar
1 tablespoon cracked black peppercorns
cayene pepper to taste (depends on how hot you want them) altough I wouldn't go more than 1/4 teaspoon)
4 cloves garlic diced, minced or pressed
1/4 teaspoon ground marjoram

Mix the above in a med sized bowl until sugar is disolved.
Place pork chops in flat bottomed tupperware container. Spoon 1 tablespoon of the glaze over each one, turn the chops over pour remaining glaze over the chops.
Let them marinate in the fridge at least three hours.
Remove them from the glaze and put them on a wire rack with a cookie sheet underneath, place in the oven at 375* for about 35 - 45 min. Put the glaze in a small saucepan and heat slowly to a slight simmer. Remove chops from oven and place on a large serving plate pour hot glaze over the chops and enjoy!!
Reccomended side dishes:
garlic spinach
steamed asparagus
roasted new potatoes
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Old 01-03-2006
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Default

I don't cook so this is way out of my league and I definatly don't belong in THIS discussion BUT, does anyone have any good recipies for a crab dip or salad that I could get my hubby to make? I've tasted a lot of different ones and like all of them...any ideas?
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Old 01-03-2006
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Quote:
Originally Posted by aco416iris
I don't cook so this is way out of my league and I definatly don't belong in THIS discussion BUT, does anyone have any good recipies for a crab dip or salad that I could get my hubby to make? I've tasted a lot of different ones and like all of them...any ideas?
You want "hot" crab dip or "cold" crab dip? I have both. Also, crabstick salad.

And if you are looking for recipes or suggestions YOU most certainly do belong here!
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Old 01-03-2006
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Hey Mark,
Definatly prefer cold crab. Whatever ya got....I'm on this crab craving lately. The crabstick salad would be a good one too
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Old 01-04-2006
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Default Crab Cocktail appetizer

Not exactly crab salad, but it's really easy and delicious:

8 oz. neufchatel cheese: spread this on a plate
1/2 small bottle cocktail sauce: top the cheese with this
8 oz. can of crab (or more, what the heck): put this on top of the other stuff
More cocktail stuff on top if you want.

Serve with mini-toast or Ritz crackers.
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Old 01-04-2006
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well it doesn't really have a name y'all pick

6 boneless skinless chick breast
2 cans cream of celery(or mushroom but my husband won't eat that)
In a crock pot on low.
Put some stovetop stuffing and durkee french fried onions on top.
That is really good if you don't get home late from chasing a cow and burn it, like i did the first time.
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Old 01-04-2006
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CAN of crab!!!!!! CAN?!?!?! OMG....lol......Iris you damn woman....if you eat canned crab I hope he/she kicks ya real good. LMAO.....guess living on the ocean has created a seafood snob! CANNED!!!!! lol.....you guys kill me
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Old 01-04-2006
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Oak Plank Baked Mackerel

Take one 12" Mackerel cleaned. Tie it to a 14"x 4"x 1" oak board with wire. Season to taste. Bake at 350 for 1 hour. Remove Mackerel from board. Eat board.
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