Your Chance To Show Off ... Favorite Recipe Time  

rm_talldarkavg1 105M
15586 posts
9/13/2005 1:09 pm
Your Chance To Show Off ... Favorite Recipe Time

I love to cook. I have always made it a point to gather as many recipes as I can when traveling. However, your_gypsy made a great suggestion today...let's swap some recipes.

She has a great 4 cheese on in my last post, page 3.

Since my favs are either Japanese or Italian, I'll hold off on my absolute fav recipe until toward the end of your posts.

OK kids...let the lip smacking begin!


[blog talldarkavg1]


frbnkslady 48F
6183 posts
9/13/2005 2:03 pm

Well, what kind of receipes are you wanting?? Appitizers. maincourse,. soups or dessert??

T




rm_talldarkavg1 105M
10172 posts
9/13/2005 2:31 pm

I just love anything smackable T.

[blog talldarkavg1]


rm_DaphneR 58F
7938 posts
9/13/2005 2:53 pm

Chicken Marsala

1/4 cup all purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon oregano
4 skinless, boneless chicken breasts, pounded 1/4 inch thick
4 Tablespoons butter
4 Tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
1 bottle of tequila, lime wedges and salt.

Directions
1)Pour a shot of tequila, lick some salt, down the shot, suck a lime wedge.
2)In a shallow dish or bowl, mix together the flour, 1/2 tsp. salt, pepper and oregano. Coat chicken peices evenly with flour mixture.
3)Repeat step 1.
4)In a large skillet, melt butter in oil over medium heat. Place chicken in the pan and lightly brown. Repeat step 1. Turn over chicken peices and add mushrooms. Pour in wine and sherry. Repeat step 1. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Prep Time; about 10 minutes.
Cook Time: about 20 minutes

This is a quick and delicious recipe. Even if it doesn't turn out right the first time, with the tequila you won't care. Great served with some fettucini or garlic mashed potatoes

Have tongue, will use it. Repeatedly.


SoljerBlu 39M

9/13/2005 2:55 pm

I got a great recipe for spaghetti sauce, but since I raised five kids, it's for a 4 gallon vat. Even my dog hates the shit now, and my Russian has an Italian accent. Oh, as far as too much time on hand..."cocaine, cocaine.. runnin' 'round my brain". Blog is the new heroin!


five_speed 41M

9/13/2005 3:17 pm

ANYTHING smackable? I have a nice recipe for a juicy, smackable RUMP roast, with tube steak appitizers and a slice of hair pie for desert.


rm_talldarkavg1 105M
10172 posts
9/13/2005 3:58 pm

Smack Smack Daphne. This one is going in my book.

[blog talldarkavg1]


rm_talldarkavg1 105M
10172 posts
9/13/2005 3:59 pm

LMAO Woodstock. I know I'm an addict. Ahhh...you gonna pass that or Bogart all night?

[blog talldarkavg1]


rm_talldarkavg1 105M
10172 posts
9/13/2005 4:26 pm

Ahem...5 speed...although tempting, I'm just not sure if everyone will hop on seconds.

[blog talldarkavg1]


BEACHBNDBABE 43F

9/13/2005 4:42 pm

anything with warm melted chocolate


playfulwithyou33 56F
961 posts
9/13/2005 6:25 pm

Yum, come join my cooking/food group on this site Eroticism Thru Food and share your recipes and banter.


sweetest_sin_05 37M/37F

9/13/2005 7:33 pm

Yeah... boghart. That's great. LMAO.

My recipe... hmm...

Pasta Fagioli

1.5 tsp oil
1lb ground beef
celery and onion chopped, as much as desired
carrots - slivered (usually you can buy them this way)
24 oz diced tomatoes (canned)
1 can each red and white kidney beans
44 oz beef broth
2 tsp oregano
1 tsp pepper
3 tsp parsley
1 tsp tabasco
24 oz spagetti sauce (out of the can is perfect)
4 oz dry pasta (can't recall the name but it looks like ziti but really small/short but I suppose you could use any pasta like shells, elbows maybe, just something small and soup-friendly)

Saute beef in oil. Add onions, carrots celery and tomatoes. Simmer for 10 minutes. Drain and rinse beans. Add to pot. Add beef stock, spices, tabasco, spagetti sauce and noodles. Simmer until veggies are tender, approximately 45 minutes.

When you serve it, you can sprinkle a little romano or parmesean cheese on top. Fantastic with bread and salad.


rm_1hotwahine 63F
21091 posts
9/13/2005 9:00 pm

Okay, in an effort to knock off some of that "little extra padding" that I so understated on my profile, I'm making it a life mission to come up with healthy junk food. In that spirit, I offer you the
Choc-Banana-Peanut Butter Smoothie *

In your Magic Bullet (the little blender, not the sex toy) put:
--A previously diced frozen banana (man, one cannot escape inuendo on this site)
--Vanilla Soy Milk
--about a tablespoon of creamy (don't say it) peanut butter
--a bunch of Hershey's syrup
--vanilla or almond extract
--some crushed ice

blend until smooth. Enjoy

* Extra junk food points for making it in a TV advertised product
**Troubleshooting tip: If you accidently grab the yellow food coloring instead of the almond extract, it'll still taste fine. Just don't look.

Yeah, I'm still [blog 1hotwahine]


rm_1hotwahine 63F
21091 posts
9/13/2005 9:01 pm

I left out Splenda. Splenda is my life these days.

Yeah, I'm still [blog 1hotwahine]


your_gypsy 51F

9/13/2005 10:34 pm

double dipped fried chicken

who actually measures anything? gimme a break... 3-1/2 pounds chicken? just fry up however much you want for a meal. and the oil i use is canola, but they recommend peanut because it is better at very high temperatures.

the only problem i have had with this recipe is that you have to make sure to cook it long enough. i prefer to use boneless chicken pieces. that cuts down on the fry time.

3 1/2 pound frying chicken, cut into 8 serving pieces
2 cups buttermilk
1/4 cup water
2 teaspoons red pepper sauce
3 cups flour
1 tablespoon kosher salt
Fresh cracked black pepper, to taste
1 tablespoon dried oregano
1 tablespoon granulated garlic
1 teaspoon paprika
1 teaspoon cayenne
4 cups peanut oil, for frying

Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust.

Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain.

Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.


your_gypsy 51F

9/13/2005 10:44 pm

today i stuck a pork roast in the slow cooker, added a few tablespoons olive oil, a few cloves of garlic, some sliced onions, a few sliced carrots, kosher salt, pepper, chili powder and garlic powder. turned over the roast several times and stabbed it here and there with a big knife. turned on the thing and worked for a while and did my thing all day.

by the time the kidlet came home from school i had some yummy roast pork, which i shredded with a fork. took some small flour tortillas made fresh at the local kroger of all places... topped with shredded lettuce and cheddar cheese and... wished i had some guacamole that would have been perfect... but the hot sauce sufficed, kidlet loved the soft "carnitas" tacos and with a side of garden salad, we were full and no worse for the wear.


yagottalikit 49F
583 posts
9/13/2005 10:59 pm

take a whole chicken....season with salt, pepper and, well, whatever else ya like.....garlic works for me....

open a can of beer.....

place the chickens ass firmly around the beer can....

careful not to spill the beer....

admire the creation for a moment.....

stick in a hot oven......ya know the temp you'd normally use to roast a chicken......

cook until done!

That is one juicy chicken!

Yagotta get it soft and wet so we can kick/stick it


demonicsexkitten 41F
10671 posts
9/14/2005 2:04 am

Do you like spicey food? sweet? cheesy? rich? i have a dozen ideas swarming through my mind, but find i'm unable to narrow it down.


xx_44DD_xx 51F

9/14/2005 5:33 am

This is sooooooo easy and delicious!!!!!!!!!! Snickers Bar Brownies

1 German Chocolate Cake Mix
3/4 c Margarine; melted
2/3 c Sweetened condensed milk
1 Large bag Snickers

Mix cake mix with melted margarine and condensed milk,
Spread out 1/2 of the mixture into a 9x13" pan. Bake
at 350~ for 10 minutes. Slice candy bars into little
slices. Lay these on top of the baked crust. With the
remaining crumbly texture. No need to spread it on top
to make it smooth. Put it back into the oven and bake
it at 350~ for 20 minutes.


PrincessKarma 43F
6188 posts
9/14/2005 7:24 am

Ceviche for Dummies

1 kilo firm white fish (NOT mackerel!), chopped into 1 or 1.5 cm cubes
OR cleaned and deveined shrimp or lobster
OR octopus or squid
OR scallops or other shellfish
OR a combination of these.

1 large red onion, chopped (may be substituted by hot white onion)
1 stalk celery, chopped fine (leaves included if you like)
1 or 2 chili peppers, seeded and deveined, minced very fine
1 large clove garlic, puréed
1 tablespoon olive oil
1/2 teaspoon dried oregano
salt and pepper
1 or 2 cups lime juice

Mix first seven ingredients in a glass bowl (do NOT use metal!). Add enough lime juice to cover, salt and pepper to taste. Cover with plastic wrap and marinate in refrigerator at least 6 hours for the acid to cook the fish.
Serve individually in glass cocktail cups with soda crackers or in mini pastry shells on a platter. Can also be a party snack in a large bowl to eat with crackers.
Best accompanied by a nice frosty lager or pilsner (darker brews clash with the lime juice).

The Big Bang was the mother of all orgasms.PrincessKarma


DefiniteTrouble 50F

9/14/2005 7:47 am

Recipe # 1 -

Step 1: pull up to little box, apply brake.
Step 2: scan menu for several minutes knowing you're going to order the same thing as always
Step 3: push button on box
Step 4: place order
Step 5: try to translate what comes back out of the box
Step 6: pull up to window wondering how much your total is (see # 5)
Step 7: take bag from 16 y/o giggling girl...wonder if she's giggling about you...bite tongue
Step 8: get home to find what you ordered isn't in your bag...

This bring us to recipe # 2 -

Step 1: open jar of peanut butter...

(Actually, I'm a great cook and enjoy it immensely. Will share "real" recipes later when I have more time.)

Lovin this post TD...


your_gypsy 51F

9/14/2005 8:08 am

don't know about the rest of you but i printed out a few that i will be sure to try... princess thanks for the ceviche recipe! me love raw fish - UM!


saddletrampsk 54F

9/14/2005 9:05 am

Great recipes everyone..here is one that I love..its so easy also..but alas I am not the measuring type..I like to live my cooking life on the edge..and I love fish even though I live in a completely land locked province where it is so flat you can watch your dog run away for a week..lake fish is good also..here goes..I'll even name it after you big guy

Talldarkavg baked Fish

heat oven to 350 degrees..spray a 9X13 with cooking oil spray
place 6-8 fillets(boneless, skinless) in the pan..top with a mixutre of thick yoghurt(balkan style) mixed with a generous amount of dried dill weed..spread the yoghurt/dill all over the fish..in a blender mix 2 handfulls of croutons with 1/2 cupish or so parmesan cheese (grated)..spread over fish and yoghurt..bake in the oven until topping is golden approx 30 mins..this is soooo tasty


rm_hinkawaza 52M
371 posts
9/14/2005 9:44 am

Recipe? I done need no stinkin recipe! Did cook up a great hoisin beef last night. I have a witness, really.


rm_CookieLips2 61M

9/15/2005 9:12 am

Japanese? I can roll up sushi rolls faster than a one handed hooter! No kidding. Here is my recipe and it is really simple. You will be surprised by the flavor and it contains breasts, which we all know you are so fond of.

Boneless skinless chicken breasts, one per person
1 package Lipton Onion Soup mix
1 bottle Russian Salad Dressing
1 jar orange/pineapple jam. Pineapple jam will work too!

Mix all ingredients in a large bowl and then add the chicken breasts. Let the breasts marinade for about 2 hours in the mixture.

Heat oven to 350 degrees. Put chicken in a 9 X 13 glass pan, no metal pan, and pour sauce over all of the pieces. Cover with foil and bake for 45 minutes, then remove the foil and bake for 15 more minutes.

Serve this with steamed rice and a vegetable fo your choice. This really has a very flavorful twang or tang to it, depending on where you are from.


rm_CookieLips2 61M

9/15/2005 9:16 am

oops, I forgot, do not use a metal bowl for your mixture. Use glass or plastic only! I apologize for that.


rm_talldarkavg1 105M
10172 posts
9/15/2005 3:10 pm

WOW! I have printed these out too! I am waiting for more. I'm thinking we need to whip up a Blogville Cookbook!

[blog talldarkavg1]


TopFisher 63M

9/15/2005 3:26 pm

How about some fish?

Though I've many different way of fixing fish, primarily a white fish like bass.

Hre is one that came to me just two days ago, I've tried it and by golly it's good!

Fish pieces or filets, size is up to you.

Mix some mayonaise with some mustard in a small bowl. You can spice this mixture as you desire. Parsley, basil, salt pepper and such. Go easy on the mustard, it's very powerful and can easily overpower the flaver. I used a brown mustard, or dijon would be good too.

Mix it up.

On the grill, make a tin foil cover for the grill, I suppoe one could use a pan also. I put a little lemon juice on the filets also. Spread the mixture thinly 1/16th of an inch or so, on the fish pieces, set on the grill at a med low heat. One says don't turn them, I did, I'm too afraid of overccooking the fish with one sided heat, took about 10 minutes or such.

We had ours with some red taters, onions and carrots done on the same grill. BTW cauliflower and broccli can also be added. Start with foil, prep the vegies into large pieces. Pile onto the foil put a little olive oil on it, some spices if desired, wrap it up, put on an upper rack of the grill.

Do the veggies for total of 45 minutes cooking time. So cook them for 35 minutes then put the fish on. Timing was Perfect for a full meal.

On the table, sour cream, butter, spices.

What remains will be smiles and full tummies.

Nice bonus?

All heat and cooking was done outside, foil is disgarded into the can outside!


mygmyg 59M

9/17/2005 12:38 pm

Garlic ... Garlic... Garlic!!!!!

A recipe for you!! My fellow Garlic Lover

Angel hair Pasta in Garlic Butter sauce
2 table spoons olive oil

3 or 4 large cloves of garlic run through the garlic press

3 table spoons of butter in a small saute pan

Heat the butter on high, as it begin to boil/froth, turn heat off and add the garlic to the butter, stir. while stirring add the olive oil and continue stirring

The sauce is finished when the garlic begins to brown... about 3 minutes. (if you use margarine the garlic doesn't brown, set a timer 3 minutes, if using gas stove turn to a low heat, once butter is frothing/boiling, to a simmer.)
Strain the garlic out of the butter/olive oil

I put the garlic sauce over Angel hair pasta(just love angel hair pasta) with some veggies. Usually green beans, carrots, broccoli, snow peas, roma tomatoes, onion and yellow or red bell peppers. (prepare/cut veggies before making sauce and couple the veggies by cooking time)

Cook all the veggies in the water with pasta.
Bring water to boil, (I use my wok, boils water faster) Carrots and green beans are put in the water, set timer for 3 minutes,

BING, add the broccoli and carrots, and pasta(which takes 3 minutes to cook) set timer for 2 minutes

Bing, add the onion, bell pepper and roma tomato set timer for 1 minute

Bing, drain the pasta/veggies and then add the garlic sauce and toss thoroughly.

Serve.... have added grilled chicken or cooked shrimp, just add to the veggie pasta boil for 1 minute, or let soak in the garlic sauce while cooking the pasta/veggies.

only 2 pots/pans to wash and the veggies in the pasta make it a bit lighter of a dish. Twirl that pasta and enjoy.

I cook for one... but there is always a good size portion for a great left over meal!!


rm_talldarkavg1 105M
10172 posts
9/21/2005 10:41 am

WOW...these are fantastic. I'm thinking maybe in October I will whip up each dish and then review them. Thanks to all.

[blog talldarkavg1]


rm_talldarkavg1 105M
10172 posts
9/21/2005 10:42 am

BTW...I will post both my fav Japanese and my fav Italian in a blog in a few days.

[blog talldarkavg1]


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