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 Cinder 
Commodore
Joined: May 15, 2005
Member#: 10213
Posts: 3317
Location: Washington state
    
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 Posted:
Fri Sep 19, 2008 5:51 pm Post subject: eat well me hardies |
 
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PIRATE STICKS
1/2 lb. top sirloin beef, cut in cubes
8 mushrooms
8 sm. pieces green pepper
8 cherry tomatoes
1/4 c. bottled salad dressing
1 pkg. precooked rice
1. Put on each skewer 2 pieces of meat, a mushroom, a piece of pepper and a tomato. Repeat until the skewer is filled.
2. Spoon salad dressing over pirate sticks.
3. Put all 4 sticks in broiler pan without rack, 3 inches from flame.
4. Broil 15 minutes or until meat is done. Turn once.
5. Serve over hot cooked rice.
PIRATE STEAK
1 (12 oz.) can beer
1/2 c. chili sauce
1/4 c. salad oil
2 tbsp. soy sauce
1 tbsp. Dijon type mustard
1/4 tsp. red pepper sauce
1/8 tsp. liquid smoke
1/2 c. chopped onion
2 cloves crushed garlic
3 lbs. beef sirloin, 1 1/2" - 2 " thick
1 tsp. salt
1/2 tsp. pepper
Mix all ingredients, except steak and salt and pepper. Simmer 30 minutes. Brush meat with sauce. Place steak on grill 4" from medium coals. Cook 15 minutes on each side, basting frequently with sauce. Season with salt and pepper after turning and after removing from grill. Serve with remaining sauce. 8 servings.
_________________
A good sound track will let me relive the movie, I can cry over them as well. Hand me the tissues...please. |
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Cinder
Commodore
Joined: May 15, 2005
Member#: 10213
Posts: 3317
Location: Washington state
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Posted:
Fri Sep 19, 2008 5:51 pm Post subject: bottoms up! |
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PIRATES PUNCH
20 oz. pineapple juice
20 oz. grapefruit juice
48 oz. apple juice
40 oz. rum
Mix. makes 1 gallon. For smaller batches, mix 1/3 rum to 2/3 juices.
_________________
A good sound track will let me relive the movie, I can cry over them as well. Hand me the tissues...please. |
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Cinder
Commodore
Joined: May 15, 2005
Member#: 10213
Posts: 3317
Location: Washington state
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Posted:
Fri Sep 19, 2008 5:57 pm Post subject: A weak Captain Recipe |
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Captain Crunch Chicken
* 4 skinless, boneless chicken breasts
* 5 cups dry sweetened cereal, crushed
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place crushed cereal crumbs in a large resealable plastic bag. Add chicken breasts to bag, one at a time. Seal bag and shake to coat. Place coated chicken in a lightly greased 9x13 inch baking dish.
3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.
_________________
A good sound track will let me relive the movie, I can cry over them as well. Hand me the tissues...please. |
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Cinder
Commodore
Joined: May 15, 2005
Member#: 10213
Posts: 3317
Location: Washington state
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Posted:
Fri Sep 19, 2008 6:00 pm Post subject: |
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Treasure Cookies
* 1 1/2 cups graham cracker crumbs
* 1/2 cup all-purpose flour
* 2 teaspoons baking powder
* 1 (14 ounce) can sweetened condensed milk
* 1/2 cup butter, melted
* 1 1/3 cups flaked coconut
* 2 cups semisweet chocolate chips
* 1 cup chopped pecans
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a small bowl mix cracker crumbs, flour and baking powder.
3. In a large mixing bowl, beat condensed milk and margarine until smooth.
4. Add cracker crumb mixture and blend well. Stir in coconut, chocolate chips, and pecans.
5. Drop by rounded teaspoon on a cookie sheet sprayed with non-stick spray. Bake 9-10 minutes or until lightly browned. Store loosely covered at room temperature.
_________________
A good sound track will let me relive the movie, I can cry over them as well. Hand me the tissues...please. |
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Cinder
Commodore
Joined: May 15, 2005
Member#: 10213
Posts: 3317
Location: Washington state
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Posted:
Fri Sep 19, 2008 6:15 pm Post subject: Palm Tree cookies |
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South Seas Sugar Cookies
Also among the "treasures" at our pirate theme party were these yummy soft cookies. They have a mellow honey-lemon flavor and a vibrant almond icing. For a fun Polynesian look, I used pineapple and palm tree cookie cutters to shape them.
SERVINGS: 24
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 40 min. + chilling Bake: 10 min.
Ingredients:
* 1/3 cup butter-flavored shortening
* 1/3 cup sugar
* 2/3 cup honey
* 1 egg
* 1 teaspoon lemon extract
* 2-3/4 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* FROSTING:
* 1/2 cup butter, softened
* 1/4 cup butter-flavored shortening
* 1/2 teaspoon almond extract
* 1/8 teaspoon salt
* 3-3/4 cups confectioners' sugar
* 3 to 4 tablespoons milk
* Yellow-gold, brown and green paste food coloring
* Yellow and orange colored sugar
* Chocolate chips
Directions:
In a large mixing bowl, cream the shortening and sugar until smooth. Beat in the honey, egg and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 4 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with pineapple and palm tree cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. Bake at 375° for 7-8 minutes or until set. Remove to wire racks to cool.
For frosting, in a small mixing bowl, beat the butter, shortening, extract, salt, confectioners' sugar until smooth; add enough milk to achieve spreading consistency. Tint 1 cup frosting yellow-gold, 1/2 cup brown and 2-1/2 cups green.
Frost pineapples yellow-gold and tree trunks brown. With a toothpick, draw lines on pineapples; sprinkle with colored sugar.
Cut a small hole in the corner of a pastry or plastic bag; insert #21 star tip. Fill the bag with green frosting; pipe leaves on pineapples and palm trees. Add chocolate chips to palm trees for coconuts. Yield: about 2 dozen.
_________________
A good sound track will let me relive the movie, I can cry over them as well. Hand me the tissues...please. |
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Cinder
Commodore
Joined: May 15, 2005
Member#: 10213
Posts: 3317
Location: Washington state
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Posted:
Fri Sep 19, 2008 6:26 pm Post subject: Severed Fingers and Toes Cookies |
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Severed Fingers Cookies
This recipe is from Martha Stewart, so not only do they look cool but they also have fantastic flavor--not too dry or hard. Even though they are soft inside, they aren't too, too fragile.
Makes 4 dozen
* Red or green food coloring (optional, for fingers)
* 24 blanched almonds, halved lengthwise
* 2 cups warm water (110 degrees), plus 3 quarts, plus 1 tablespoon
* 1 tablespoon sugar
* 1 package active dry yeast (1/4 ounce)
* Vegetable oil
* 5 to 6 cups all-purpose flour, plus more for work surface
* 1 tablespoon coarse salt
* 2 tablespoons baking soda
* 1 large egg
* Sea salt
* Fried rosemary (optional, for toes)
Directions
1. Place a small amount of food coloring, if using, in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry.
2. Pour 2 cups water into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5 minutes. Beat in 1 cup flour into yeast on low speed until combined. Beat in coarse salt; add 3 1/2 cups flour, and beat until combined. Continue beating until dough pulls away from bowl, 1 to 2 minutes. Add 1/2 cup flour. Beat 1 minute more. If dough is sticky, add up to 1 cup more flour. Transfer to a lightly floured surface; knead until smooth, 1 minute.
3. Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.
4. Preheat oven to 450 degrees. Bring 3 quarts water to a boil in a 6-quart straight-sided saucepan over high heat; reduce to a simmer. Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters. Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide first quarter into 12 pieces. On a lightly floured work surface, roll each piece back and forth with your palm forming a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. Or, to make toes, roll each piece so that it is slightly shorter and fatter, about 2 inches. Pinch in 1 place to form the knuckle. When 12 fingers or toes are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to the prepared baking sheets. Repeat with remaining dough, blanching each set of 12 fingers or toes before making more.
5. Beat egg with 1 tablespoon water. Brush pretzel fingers and toes with the egg wash. Using a sharp knife, lightly score each knuckle about three times. Sprinkle with sea salt and rosemary, if using. Position almond nails, pushing them into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers and toes are best eaten the same day; or store, covered, up to 2 days at room temperature.
_________________
A good sound track will let me relive the movie, I can cry over them as well. Hand me the tissues...please. |
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LadyInque
Captain
Joined: May 20, 2005
Member#: 10281
Posts: 2224
Location: Eastern Massachusetts
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Posted:
Thu Sep 25, 2008 11:31 am Post subject: |
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I got the following recipe from a book of medieval recipes my husband and I received for our wedding. It's the only one we've tried, but I love it — not so much for the meal, but for snacking afterward.
Cream Cheese Gnocchi
600 grams of cream cheese (just under 3 packages)
200g of flour
6 egg yolks
salt
grated parmesan
Beat the cream cheese into a smooth paste. Add the flour, and then the egg yolks, one by one. At this point, the recipe calls for kneading the mixture until smooth and neither firm nor soft. Personally, I'm happy just to get the thing mixed. Add salt to taste (don't leave it out; gnocchi will be bland).
Once you've got your mixture, drop it by spoonfulls into boiling water. This takes some practice; I have a two-spoon method that works pretty well. Boil the gnocchi for a few minutes until they rise, then fish them out and put them on a serving dish, where you sprinkle them with the parmesan (and salt, if you forgot it earlier.) Serve.
I like them even better after a night in the fridge, eaten cold. In fact, I just polished off the batch we made this weekend. Then they are a little chewy, but still have that great cheese taste. They'll keep, covered, for a few days.
_________________
I have a book coming out. Wanna see it?
http://www.jessicalevai.com/sternendach-a-vampire-opera-in-verse/ |
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Cinder
Commodore
Joined: May 15, 2005
Member#: 10213
Posts: 3317
Location: Washington state
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Posted:
Thu Oct 02, 2008 2:09 am Post subject: |
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"Chocolate Tater Fudge"
2 medium potatoes (about 10 ounces) peeled and cut
into chunks
1 to 2 Tablespoons milk
1 6 ounce package semi sweet chocolate morsels (1
cup)
1 cup peanut butter
1 tsp. vanilla
3 cups powdered sugar
1 cup finely chopped peanuts
In a large saucepan cook potatoes covered in boiling water for 20 mins. or until very tender.
Drain and mash with just enough of the milk to make fluffy and set aside. (Should be 2/3 cup of potatoes)
In a heavy 3 quart saucepan heat chocolate pieces over very, very low heat until melted, stirring constantly. Remove from heat and stir in potatoes,
peanut butter and vanilla. Stir in powdered sugar.
Stir half the peanuts into mixture. Turn mixture into a 9X9 baking pan. Press down evenly. Sprinkle with remaining peanuts, press them down lightly into candy.
Cover and chill until firm. Makes about 2 1/4 lbs. of candy.
_________________
A good sound track will let me relive the movie, I can cry over them as well. Hand me the tissues...please. |
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Cinder
Commodore
Joined: May 15, 2005
Member#: 10213
Posts: 3317
Location: Washington state
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Posted:
Thu Oct 02, 2008 2:16 am Post subject: PB&J F |
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Peanut Butter and Jelly Fudge
2 Tablespoons Unsalted Butter, chilled, plus extra for pan
3 Tablespoons Light Corn Syrup
1 Cup Granulated Sugar
3/4 Cup Packed Light Brown Sugar
3/4 Cup Milk
Just a pinch Baking Soda
1/2 teaspoon Salt
6 Tablespoons Creamy Peanut Butter
1 teaspoon Pure Vanilla Extract
2 Tablespoons Red Currant OR Concord Grape Jelly
Lightly butter an 8-inch square baking pan and set aside. Combine
corn syrup, both sugars, milk, baking soda, and salt in a heavy,
medium-sized saucepan. Bring to a boil over medium-high heat,
stirring occasionally. Insert a candy thermometer. Cook, stirring
frequently, until temperature registers 23F (just below soft-ball
stage). Dot overcook.
Immediately remove saucepan from heat. Add chilled butter, peanut
butter, and vanilla, stirring until smooth. Pour the mixture into
prepared pan. Set aside in a cool, dry place, and let fudge set.
Before the fudge cools completely, cut into desired shapes. Using a
small melon baller, scoop out a small hole in the center of each
fudge shape. Set shapes aside to cool completely. Fill a
resealable plastic bag with jelly; close, and cut off a corner.
Squeeze the jelly into holes. Store fudge in an airtight container
up to 1 week.
Makes 16 two-inch squares.
Idea.. perhaps cut in the jelly as you put it in the pan rather than making holes etc.
_________________
A good sound track will let me relive the movie, I can cry over them as well. Hand me the tissues...please. |
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Cinder
Commodore
Joined: May 15, 2005
Member#: 10213
Posts: 3317
Location: Washington state
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Posted:
Mon Nov 03, 2008 7:07 pm Post subject: CHOCOLATE CAKE!!!! |
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Chile Chocolate Torte and Cinnamon Whipped Cream
Makes: 12 to 16 servings
Prep: 30 minutes
Chill: 3 hours
Bake: 35 minutes
Cool: 1 hour
Ingredients
* Nonstick cooking spray
* All-purpose flour
* 1 cup whole blanched almonds
* 2 Tbsp. granulated sugar
* 2 Tbsp. all-purpose flour
* 1 lb. Mexican chocolate, such as Ibarra, or 1 lb. semisweet chocolate, coarsely chopped
* 3 oz. semisweet chocolate, coarsely chopped
* 1 cup butter
* 6 egg yolks
* 1/4 cup strong brewed coffee, cooled
* 1 tsp. vanilla
* 1/4 tsp. almond extract
* 1/8 tsp. salt
* 1/2 tsp. chipotle chili powder or 1/4 tsp. cayenne pepper (optional)
* 1/2 tsp. ground cinnamon (divided use)
* 6 egg whites
* 1/4 cup granulated sugar
* 1 cup whipping cream
* 1/4 cup powdered sugar
* Whole blanched, unblanched or candied almonds
* Crushed chipotle chile pepper (optional)
Directions
1. Preheat oven to 325 degrees F. Lightly coat 9-inch springform pan with nonstick cooking spray; line bottom with parchment paper; coat with cooking spray. Sprinkle with flour; shake excess; set aside.
2. In food processor bowl combine the 1 cup almonds, sugar, and 2 tablespoons flour. Cover; process until ground, 1 to 2 minutes.
3. In a large heavy saucepan, combine Mexican chocolate, semisweet chocolate, and butter. Cook over low heat, stirring occasionally, until chocolate and butter are melted; cool 5 minutes.
4. Meanwhile, in large bowl combine egg yolks, coffee, vanilla, almond extract, and salt. Stir in almond mixture, chocolate mixture, chili powder, and 1/4 teaspoon cinnamon. In another large bowl beat egg whites with electric mixer on high speed until soft peaks form. Gradually add the 1/4 cup granulated sugar, beating until stiff peaks, 1 to 2 minutes. Fold whites into chocolate mixture. Pour into pan.
5. Bake 35 to 40 minutes or until just set. Transfer pan to rack; cool 1 hour. Center will sink as cake cools. Refrigerate at least 3 hours.
6. To unmold cake, use a small sharp knife to loosen cake from sides of pan; remove sides of pan. Invert cake onto plate and remove pan bottom and parchment paper. Invert cake again onto platter.
7. In chilled bowl combine whipping cream, sugar, and remaining cinnamon. Beat until soft peaks form. Top with whipped cream. Sprinkle almonds and crushed chipotle chile pepper. Makes 12 to 16 servings.
_________________
A good sound track will let me relive the movie, I can cry over them as well. Hand me the tissues...please. |
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Leviathan12
Lieutenant Junior Grade
Joined: May 07, 2008
Member#: 21134
Posts: 68
Location: Tennessee
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Posted:
Mon Nov 03, 2008 7:40 pm Post subject: |
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Pizza Cups
1 lb ground beef (or turkey)
1 jar pizza sauce
? Pepperoni (about 1/4 of a bag, depending on how much you like pepperoni)
1 bag shredded Mozzerella
1 can ( jumbo sized canned biscuits
Brown meat. Mix in pizza sauce and chopped up pepperoni. Warm on stovetop.
Roll out biscuits, with flour, until flat-ish. (They'll need to fit in a cupcake pan and stick out a bit at the top.) Place flattened biscuit-discs into cupcake pan, leaving a little bit laying flat on top of pan. Fill each 'cup' with meat/sauce filling. Cover generously with cheese.
Bake at 350 until cheese on top is melted.
Enjoy. (caution, filling will be very hot) |
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Cinder
Commodore
Joined: May 15, 2005
Member#: 10213
Posts: 3317
Location: Washington state
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Posted:
Sun Nov 23, 2008 9:29 pm Post subject: Mini Sliders |
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Just too cute!
Sweet Miniature Sliders (Adapted from Nestle)
12 ounce box vanilla wafer cookies, divided
1/2 cup confectioners' sugar
1/4 teaspoon salt
4 1/2 ounces (about 3/4 cup) bittersweet chocolate chips
1/3 cup milk
1/2 cup sweetened flaked coconut
1/2 teaspoon water
3 drops green food coloring
Red and yellow decorating gels
1 teaspoon melted butter
1 tablespoon sesame seeds
Empty vanilla wafers onto a plate and reserve 48 of the best looking pieces.
Add remaining wafers to a large zip-loc bag and crushed with a heavy rolling pin. Place crumbs, confectioners' sugar and salt in a medium bowl.
In a medium microwave-safe bowl, heat together chocolate and milk on medium power, stopping every 30 seconds or so, until you can stir the mixture smooth. Pour chocolate into the wafer crumb mixture and stir until well combined. Set aside and let cool for 10 minutes.
Roll mixture into 24 1" balls and place onto a baking sheet lined with parchment paper - flatten each slightly to form patties.
In a small zip-loc bag, add coconut, water and green food coloring - seal well and shake bag to tint coconut.
Assemble burgers by placing 24 of the best looking wafers, rounded side down, onto your work surface. Top each with 1 chocolate patty. Sprinkle each patty with about 1 teaspoon colored coconut. Drizzle red and yellow gels on top to mimic ketchup and mustard. Top with remaining wafers. Brush tops of wafers with melted butter and sprinkle with sesame seeds.
Makes 24.
I think since I like mayo on my hamburgers, I might whip up some plain white frosting and add at the time as the green coconut lettuce!
_________________
A good sound track will let me relive the movie, I can cry over them as well. Hand me the tissues...please. |
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Cinder
Commodore
Joined: May 15, 2005
Member#: 10213
Posts: 3317
Location: Washington state
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Posted:
Wed Dec 17, 2008 8:24 pm Post subject: For your Jingle Bell Ride... |
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White Wine Sangria
Prep Time: 30 min
Makes 24 (1/2-cup) servings
*For those who don’t care for red wine, sangria can also be made with white
wine. Make sure the mulled mixture is completely cooled (it can be made
ahead of time) before adding the wine.*
1 cup sugar
1 cup water
1 cinnamon stick
2 medium oranges, sliced
1 lemon, sliced
1 lime, sliced
3 (750 ml) bottles dry white wine, chilled
3 cups club soda, chilled
1. In medium saucepan, combine sugar, water and cinnamon stick; mix
well. Simmer 5 minutes over low heat.
Remove from heat.
Add fruit. Cool 20 minutes or until completely cooled.
On the other hand, if you are out caroling or sleigh riding, then warm is nice.
2.Remove cinnamon stick from fruit mixture. Pour into large punch bowl.
Add wine and club soda; stir gently. Apple would work well if you are not wine drinkers.
_________________
A good sound track will let me relive the movie, I can cry over them as well. Hand me the tissues...please. |
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BuyerQueen
Rear Admiral (Ambassador)
Joined: May 13, 2002
Member#: 89
Posts: 647
Location: Richmond, VA
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Posted:
Sun Dec 21, 2008 7:36 am Post subject: Toasted Pecan Clusters |
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This is a recipe that JERIC loves around the holidays and they are so easy to make. Very tasty!
3 tablespoons - Butter or Margarine
3 Cups - Pecan pieces
12 oz. - Chocolate Coating (I used Nestle milk chocolate chips)
Preheat oven to 300. Melt the butter in a 13x9 pan, put the pecan pieces in the pan with the butter and mix together. Put the pan in the oven for 30 minutes, stirring every 10 minutes. The last 5 minutes they will start to smell a little burnt, this is fine.
Melt the chocolate. Add the pecans into the melted chocolate and coat them well. Drop spoonfuls on wax paper and put in the fridge to chill and stiffen. Store at room temperature.
Fast, easy and a great treat.
BQ
_________________
"I have *many* skills." -Xena |
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Cinder
Commodore
Joined: May 15, 2005
Member#: 10213
Posts: 3317
Location: Washington state
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Posted:
Wed Dec 24, 2008 4:46 am Post subject: Little late for Christmas |
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But maybe Valentine's Day!!!
Make A Homemade Giant Hershey Kiss
1. Select a plastic funnel the size of the kiss you wish to make.
2. Decide if you want it plain or with nuts, peanut butter, caramel, white chocolate, Rice Krispies, etc.
3. Melt enough Hershey's chocolate bars to make your kiss in a double boiler being careful not to scorch it.
4. Plug end of funnel with a mini marshmallow and rest it in a sturdy cup (coffee cup is great).
5. Add fillers, if desired, to melted chocolate and pour into funnel. Tap the funnel gently to make sure no air is trapped.
6. Cool at room temperature for several hours. Tap funnel and the kiss will slide out. Wrap in aluminum foil and tie with ribbon.
_________________
A good sound track will let me relive the movie, I can cry over them as well. Hand me the tissues...please. |
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