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Author Topic: Personal Recipe Exchange  (Read 31354 times)

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Evangeline

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Re: Personal Recipe Exchange
« Reply #100 on: Jun 15, 2007, 05:40 PM »
Anyone know how to make a guitar shaped birthday cake?

I want it to look like an electric guitar.  If anyone has any suggestions, please share them with me!

Thanks :)

Fishyneil

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Re: Personal Recipe Exchange
« Reply #101 on: Jun 15, 2007, 05:47 PM »
http://www.sugarcraft.com/catalog/pans/2105-570Guitar.pdf

This is a generic looking electric guitar. If you know the make and model, that would be over the top but this should do.
 How old is the cake recipeint?
Fishy
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Evangeline

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Re: Personal Recipe Exchange
« Reply #102 on: Jun 15, 2007, 06:40 PM »
He will be 36. Thanks for the link Fishy :) 

Fishyneil

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Re: Personal Recipe Exchange
« Reply #103 on: Jun 15, 2007, 06:44 PM »
I wish you well with the cake and still wish that I could get my BBQ cheese skewers to work.
 That basic design will work well. 8)
Fishy
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To get out of this place
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Melba the Disco Queen

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Re: Personal Recipe Exchange
« Reply #104 on: Jul 22, 2007, 08:28 PM »
I made some cookies for a couple of friends & was reminded how good the recipe is:

1 package (18.25 or 18.5 ounces) yellow cake mix
1 cup quick-cooking rolled oats, uncooked
3/4 cup butter, softened
2 eggs
1 cup semi-sweet chocolate chips

1. Heat oven to 350 deg. F
2. Mix cake mix, oats, butter, eggs in a large bowl. Stir in chocolate chips. Drop by rounded teaspoons onto an ungreased cookie sheet
3. Bake 10-12 min. or until very lightly browned.

Recipe from: Favourite Brand Name Cake Mix Magic (ISBN 0785351728)
« Last Edit: Jul 22, 2007, 08:30 PM by melba the disco queen »
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Drunk_As_Fuck

Re: Personal Recipe Exchange
« Reply #105 on: Jul 22, 2007, 08:30 PM »
Thank's for posting that recipie Melba .... gonna be SURE and use it !!!!!!!!!!!!!!!!!!!!!!

tellkyle

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Re: Personal Recipe Exchange
« Reply #106 on: Oct 06, 2007, 01:15 AM »
I'm making garlic bread with honey stirred in the butter.

Has anyone ever made a chicken pie with a graham cracker crust?  I think it could be a blockbuster!
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Melba the Disco Queen

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Re: Personal Recipe Exchange
« Reply #107 on: Oct 06, 2007, 06:41 AM »
So when are ya coming to cook for me again?  :P
'Do I look absolutely divine and regal, and yet at the same time very pretty and rather accessible?' - Queenie, Black Adder

Shit machine gun

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Re: Personal Recipe Exchange
« Reply #108 on: Dec 19, 2007, 09:38 AM »
For all your holiday swiggin'

CRANBERRY MARGARITA

Start to finish: 10 minutes
Servings: 4

    * Ice
    * 1/4 cup lime juice
    * 1/4 cup orange liqueur (such as triple sec)
    * 1/2 cup 100 percent agave tequila
    * 1/2 cup cranberry juice
    * 4 thin slices of lime, for garnish

In a cocktail shaker filled with ice, combine all ingredients and shake well. Pour into ice-filled glasses or canning jars. Garnish each glass with a slice of lime.
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I HATE Conky

"I hear chicken, cola fizz, mustard and relish, all coagulatin together, and french fries and onion rings, but you know what, I don't hear a heart, Motherfucker"

Dirty Dancin

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Re: Personal Recipe Exchange
« Reply #109 on: Dec 19, 2007, 06:18 PM »
I've been making loads of slow cooker recipes this fall and winter. This one has been in the rotation several times. My husband loves Chicken Tortilla Soup and considers himself somewhat of a connoisseur. He says this is among the best he's tasted.

I take the lazy way out and skip the whole tortilla step and just crumbled a few Tostitos on top instead.

Chicken Tortilla Soup
Ingredients:
1 1/2 pound boneless chicken -- cooked and shredded
1 can whole tomatoes (15-oz.)
1 can enchilada sauce (10-oz.)
1 medium onion -- chopped
1 can chopped green chilies (4-oz.)
1 clove garlic -- minced
2 cups water
1 can chicken broth (14 1/2-oz.)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 package frozen corn (10-oz.)
1 tablespoon dried chopped cilantro
2 tablespoons vegetable oil
Grated Parmesan cheese -- (garnish)

Directions:
In CROCK-POT Slow Cooker, combine shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, chicken broth, cumin, chili powder, salt, black pepper and bay leaf. Stir in corn and cilantro. Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.

Remove and discard bay leaf.

Preheat oven to 400F. Lightly brush both sides or tortilla with vegetable oil.

Cut tortillas into 2 1/2 x 1/2-inch strips. Spread tortilla strips onto baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips and grated Parmesan cheese over soup. Serve immediately.
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Saucy Bastard

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Re: Personal Recipe Exchange
« Reply #110 on: Dec 22, 2007, 05:11 PM »
Gonna have to try that one!
"Why not go out on a limb? That's where the fruit is." --Will Rogers
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Melba the Disco Queen

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Re: Personal Recipe Exchange
« Reply #111 on: Jan 24, 2008, 03:02 PM »
Ok this isn't a personal recipe, but I just tried it & it's yummy! From the Kellogg's site:

INGREDIENTS
45 mL   3 tbsp   butter or margarine
1.25 L   5 cups   miniature marshmallows or 40 regular (250 g pkg) marshmallows
75 mL   1/3 cup   peanut butter
2 mL   1/2 tsp   vanilla extract
1.25 L   5 cups   KELLOGG'S* RICE KRISPIES* cereal
125 mL   1/2 cup   raspberry or grape jam

PREPARATION
1.   In a large saucepan over low heat, melt butter. Add marshmallows and peanut butter; stir until melted and well blended. Remove from heat.
2.   Stir in vanilla. Add cereal, stirring until coated.
3.   Using lightly-buttered spatula, press mixture firmLy and evenly into buttered 3.5 L (13 x 9") pan. Cool about 10 minutes. Cut cooled mixture in half crosswise. Spread jam evenly over one half; top with second half to make one very large sandwich, pressing halves gently together. Chill. Cut into small bars or squares.

*I made a few alterations to this, adding only 4 1/2 cups of the cereal & slightly more peanut butter, totally forgot about the vanilla, but usually that doesn't matter too much. Also, I didn't make them as jam sandwiches, just the squares themselves.
Great change from regular Rice Krispie squares, too bad they're not fit for kids to take to school for snacks because most schools have a no peanut policy now.
'Do I look absolutely divine and regal, and yet at the same time very pretty and rather accessible?' - Queenie, Black Adder

Fishyneil

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Re: Personal Recipe Exchange
« Reply #112 on: Jun 25, 2008, 03:21 PM »
Anyone got any suggestions for ribs? SMG, you can answer this request if you like. I just bought a huge pack on sale.
Fishy
"So why would you care
To get out of this place
You and me and all our friends
Such a happy human race"

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trice

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Re: Personal Recipe Exchange
« Reply #113 on: Jun 25, 2008, 05:50 PM »
What a loaded question..First, what kind of spare ribs..baby back,loin etc. Second do you plan to bake or grill..if you grill gas or coals? Third..do you want to make them today or marinate overnight? Fourth what kind of ingredients, spices, sauces etc do you have? Lastly hit the Food Network page [of course I can't give ya the link..not savvy enough, I know :shock:] type in spare ribs and they'll give ya recipes as well as how to cook them and the degree of difficulty ;)

Fishyneil

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Re: Personal Recipe Exchange
« Reply #114 on: Jun 25, 2008, 05:56 PM »
Just ribs. I guess I just want to know the best way to cook ribs...

http://search.foodnetwork.com/food/recipe/ribs/search.do?searchString=ribs&site=food&gosearch=&searchType=Recipe

...any recipe will do. I heard SMG makes some pretty amazing ribs.
Fishy
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To get out of this place
You and me and all our friends
Such a happy human race"

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DavidB_Bubbles

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Re: Personal Recipe Exchange
« Reply #115 on: Jun 25, 2008, 06:57 PM »
Well after my balut post in the most disgusting thing that you have eaten thread I decided to post a really good deviled eggs recipe:

Hard boil 10 to 12 eggs.
Cut long ways and put yolks in a seperate bowl just as you would making them the regular way.
Add about 3 tbsp of Mayo
4 tbsp of brown mustard   &   2 tsp horse radish with some juice from the bottle. ( Just a tad)
1 tbsp of parsley
1/2 tsp of cilantro
a pinch of cayenne pepper
chop about 4 hot peppers very well  ( I used 2 pepperoncini and 2 hot cherry peppers)
chop a small amount of scallions (optional)
a pinch of dill

Shit machine gun

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Re: Personal Recipe Exchange
« Reply #116 on: Jun 25, 2008, 08:13 PM »
Fishy,
Here's what you should do.  Take a sharp knife and cut the tops off so the ribs look square and pretty, like you'd see on tv.  The stuff above the bone is not fun to eat anyway.
Then throw together a dry rub-cayenne, salt, pepper, all spice, paprika, any spices you like, and mix together. 
Pull the membrane off the back before you rub.  Rub and let sit all night in the fridge.  then either bake on low or grill on low for a few hours.  Finish with some sauce if you want, or eat em dry.  Ribs should cook for a few hours on low heat, or smoke em.
2009-2010 TPB FANTASY HOCKEY CHAMPION. 

"I can be bought. If they paid me enough, I'd work for the Klan." - Charles Barkley

I HATE Conky

"I hear chicken, cola fizz, mustard and relish, all coagulatin together, and french fries and onion rings, but you know what, I don't hear a heart, Motherfucker"

cart girl

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Re: Personal Recipe Exchange
« Reply #117 on: Jun 25, 2008, 10:22 PM »
Pesto Mozzadillas

This is basically a quesadilla with Italian stuff inside instead of Mexican stuff.....get a good thick pesto, drain as much of the oil off as you can, and spread it thickly on one side of a large tortilla.....then top with LOTS of mozzarella cheese, tomatoes, onions, peppers, mushrooms, black olives, pre cooked chicken or sausage bits, maybe some pepperoni, if you're feeding ricky ;) whichever you like in whatever combination you like...the only constants are the pesto and the mozzarella.....then put it on  a hot skillet or griddle, and cook it like a quesadilla, folding the tortilla over after a few minutes.   This is ridiculously yummy! Beware:  if you don't drain enough oil off of the pesto sauce before you cook it, it will be runny with green oil, which stains.....but it won't be any less yummy!
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DARKPLACE

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Re: Personal Recipe Exchange
« Reply #118 on: Jul 18, 2008, 06:58 PM »
Hiya all, is there anybody out there that has a real good recipe for SAUSAGE GRAVY
 
I had this with a meal when i was visiting the states a few years back, and man, was it tasty.
And now i would like to introduce a few of my friends to it.  :) :)

Dirty Dancin

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Re: Personal Recipe Exchange
« Reply #119 on: Jul 18, 2008, 07:30 PM »
I've never seen my Mom follow any exact measurements, but I've seen her make sausage gravy many times and it closely resembles this recipe...

Ingredients:
1/2 cup to 1 cup sausage
3 tablespoons flour
1 cup milk
salt and pepper to taste

Cook sausage in a heavy skillet. Remove sausage with a slotted spoon; set aside for a later use.
Remove all but 2 to 3 tablespoons of grease from the skillet.
Over medium heat, stir 3 tablespoons of flour into the grease. Stir constantly until browned, about 5 minutes.
Stirring constantly, pour in 1 cup of regular milk.
Season with salt and pepper.
Continue stirring until the gravy is thick.
If desired, add some or all of the sausage back into the gravy.
Serve over split biscuits, grits, or mashed potatoes, or pour into a bowl or gravy boat and serve on the side.

http://southernfood.about.com/cs/gravyrecipes/ht/sausagegravy_ht.htm
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cart girl

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Re: Personal Recipe Exchange
« Reply #120 on: Jul 18, 2008, 10:09 PM »
mine is basically the same as above, however, i leave the cooked sausage sizzling in the skillet, and sprinkle the flour (probly more like 1/4 of a cup of flour SELF RISING flour, or bisquik) directly onto the sausage, then stir it in very well and let it brown for a moment or two, then pour in your milk all at once and stir like crazy until it thickens, then turn down the heat....i find that adding a teaspoon of chicken boullion granules and some oregano really boosts the flavor in addition to the salt and pepper.

we found a recipe for a breakfast cake that uses sausage gravy as the "frosting".  i posted about it in  this thread  http://www.trailerparkboys.org/forums/index.php/topic,4096.msg176422.html#msg176422
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DARKPLACE

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Re: Personal Recipe Exchange
« Reply #121 on: Jul 19, 2008, 04:55 AM »
Hey Dirty Dancin, Thanks for the recipe and taking the the time to post it.
It's already in my recipe note book and will be used very soon  :D :beermug: :beermug:

And a thank you to Cart Girl for the little ingredient additions and the thread you posted. :D :beermug: :beermug:

You guys are the best...... :D :D :D

Fishyneil

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Re: Personal Recipe Exchange
« Reply #122 on: Sep 30, 2012, 01:44 PM »
It would be nice to have a few, fresh recipes added to this thread.
Fishy
"So why would you care
To get out of this place
You and me and all our friends
Such a happy human race"

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Ms Vee

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Re: Personal Recipe Exchange
« Reply #123 on: Sep 30, 2012, 06:12 PM »
That's good thinkin' Fishy!  I found this recipe on Cook.com and tried it. Turned out quite good. I had some left-over rice from last night, so I had the idea to make some Rice Pudding, (a favourite of mine). I used white Basmati rice and substituted craisins  for raisins. I also used egg whites, instead of whole eggs (for lower fat and cholesterol). Then I sprinkled cinnamon on the finished product.

QUICK RICE PUDDING   
2 cups cooked rice (1/2 to 2/3 cup uncooked)
1/2 cup sugar
1/2 tablespoon butter, melted
1/2 tsp. nutmeg
2 eggs, beaten
2 cups milk
1 tsp. pure vanilla or 1 tbsp. rum (optional)
1/2 cup raisins

Combine all ingredients well. Place in a greased casserole dish. Put the casserole dish in a shallow pan of hot water and bake for one hour at 325°F.

iheartricky

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Re: Personal Recipe Exchange
« Reply #124 on: Oct 01, 2012, 05:25 PM »
That sounds delish!

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