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  #11  
Old 01-04-2006
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OH, its seafood you want !?

Blackened Swordfish

2 Swordfish steaks 1 and half inches thick

1 teaspoon fine black pepper
1 teaspoon fine white pepper
1 teaspoon cayene pepper
1/2 teaspoon fine ground thyme
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
melted butter

Place fish on plate put in freezer about 20 min.
Mix peppers, thyme, oniion, garlic and salt in a shaker
Remove fish frome freezer brush with melted butter sprinkle librerally with pepper mix.
Place fish back in freezer for 10 min.
Remove fish from freezer turn steaks over brush with butter, sprinkle liberally with pepper mix place fish back in freezer for 10 min.

The next step should be done outside or with VERY good ventilation (fumes WILL take you down) !!

Take a large black iron skillet place directly on hot coals of barbeque or very high heat on stove. Allow skillet to get as hot as possible. Place steaks on skillet 3 min. each side. Enjoy

Some people like a small amount of sour cream on the side (WUSSIES !!)
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  #12  
Old 01-05-2006
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Default What thats it ???

Either theres only a couple of us that can cook, or the rest of you just don't want to give away your "secret recipes" or favorite dishes !!

Come on now, lets see some more tasty dishes up here !!!!
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  #13  
Old 01-06-2006
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All of my recipes are old family secrets, but i'de be happy to cook for anyone if they are passing through Richmond.
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  #14  
Old 01-06-2006
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Quote:
Originally Posted by RichmondACO
All of my recipes are old family secrets, but i'de be happy to cook for anyone if they are passing through Richmond.
Around these parts that translates to: "I can't cook, so chefboyardee does it". I'm not saying you can't cook, but I work with alot of guys who don't know which end of the frying pan goes over the flame!!
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  #15  
Old 01-07-2006
Gromlich Gromlich is offline
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Default Feed your face

I hate to cook. It takes up way to much of my time standing in one room. DOnt get me wrong. I cook everynight for my family, but I would prefer not to. Then, I am so cheap that I dont like to go out to eat because I would rather do it myself and make it the way I want. If I didnt have two children it would be chicken pot pies every night. Well at least thats what it was before they were here. I prasie all who have the patience and time to make these wounderful dishes, I'm just not one of them. Cook On!
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  #16  
Old 01-07-2006
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Default Cooking

Cooking has always been an interest of mine. I learned to cook by watching mom when I was very young, then as a teenager I was fortunate enough to work in a very upscale Italian resturant. I trained under two Italian chefs (right off the boat)
Most of what I learned from them was Sicilian and northern Italian cousine. I also learned how to cook "Italian Family Style" (translation: lots of food with little money!)

Troppi cuochi guastano la cucina

Too many cooks spoil the soup
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  #17  
Old 01-07-2006
Gromlich Gromlich is offline
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Default Cookin

Thats most likely why I dont enjoy cooking. Never thought of it that way. I watched my dad work on cars, boats that sort of thing. Dont get me wrong, I was the only one in my 4th grade class who could go home from school and make da-bomb Mac-n-cheese by myself.
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  #18  
Old 01-08-2006
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Default cold crab dip

Quote:
Originally Posted by aco416iris
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
1 (8-ounce) package cream cheese, softened
1/4 cup milk
1 (6-ounce) can crab meat, drained, flaked and cartilage removed (you can also used imitation crab - sea legs - chop it up or break it apart before mixing)
1/4 cup slice green onion (finely sliced)
1/4 cup chopped red bell pepper (diced small)
1 teaspoon curry powder, or to taste
1/4 teaspoon cayenne pepper (omit if you don't want the kick)
1/2 teaspoon salt
1/2 teaspoon garlic powder or 1/2 teaspoon fresh ground garlic
Assorted crackers and/or chips

In a bowl, beat cream cheese and milk until smooth. Stir in the crab, onions, red pepper, curry powder, salt and garlic powder. Decide on adding "extra zip" here.

Refrigerate until serving time.
Serve with crackers and/or chips.
Makes about 3 cups.

I usually get fresh crab or the premium canned stuff. Let the cream cheese sit for a while before mixing. It works better warm. This one can be doubled or more but be careful if adding extra zip. You can lose the crab in the fire...
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  #19  
Old 01-09-2006
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ACO2642, I would have to agree with your general statement about male cooks, however, I love to cook and am great at it. Went to a culinary school in Vermont for a year, and have a bunch of old school italians in my family. I did Thanksgiving this year for 18, no complaints. But really, my mom and grandma,and G-ma(great grandma) say they'll have my balls if I share their recipes,lol. Have some good leg of lamb, pork chop recipes that I came up with I could share, and I make and bottle my own marinades and vinegar's, if anyone is interested.
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  #20  
Old 01-09-2006
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Veal Parmigian

cut up large white onion add 1-tablespoon minced garlic brown, mix
in 2cans chopped tomatos
Take veal scallopini and dip in eggs then roll in House Autry Spicy seasoning.
Brown in pan veal in pan
Put veal in glass casserole dish with pour tomato onion mixture on top. Top with shredded italian cheese mixture.
Cook at 350 for 30min. serve with penne noodles.

This is one of my favorites italian food recipes are my best.
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