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Recipes - 9/14/2007 2:44:50 AM

glassdoll

Posts: 131
Joined: 4/24/2005
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What is your favorite recipe or meal? Why? (besides the obivious ," It taste good"). Does it hold memories? If so, are they good? What feelings do they invoke? How often do you or someone else prepair it? Just wondering..... xoxox Glassdoll

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RE: Recipes - 9/14/2007 8:26:42 AM

pahunkboy

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Joined: 2/26/2006
From: Central Pennsylvania
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ok- buy some cinnemin at the dollar general store. sprinkle it on eggs- toast ect.
[anti-oxident]

2. buy bulk poppy seed. sprinkle that on many things. [great for cholestroral]

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RE: Recipes - 9/14/2007 9:18:21 AM

SusanofO

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As far as favorites, I have too many to list. But - I like Cinnamon Toast, and also French Toast, if we are talking good childhood memories. Also this home-made Vegetable soup with big, fat noodles, and also Meatloaf, that my mom used to make when I was little. None of these had complicated recipes, but all smelled and tasted wonderful to me.

- Susan

< Message edited by SusanofO -- 9/14/2007 9:19:25 AM >

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RE: Recipes - 9/14/2007 11:22:05 AM

came4U

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Joined: 1/23/2007
From: London, Ontario
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recipe for Musgo:

ingredients: 1 of all leftovers that must go. Re-heat 3-6 minutes, hope you checked expiry dates.

enjoy.

mmmMM mmmm

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RE: Recipes - 9/14/2007 6:08:08 PM

Owner59

Posts: 17033
Joined: 3/14/2006
From: Dirty Jersey
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Toss a handful of walnuts and sesame seeds into a fry pan(w/ light oil)and brown.Right before the end,throw in a cup of unions,and/or scallions.(garlic optional)

In a casserole dish,lay the tasty mix amongst pre-boiled cheese tortellinis,and some cheddar.Add a little milk(or water),so it doesn`t get to dry.

Top off with more cheese(Cabot`s,of course),some more walnuts and sesame seeds.

Bake till brown.I like it supper well done and crispy on the edges.

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RE: Recipes - 9/14/2007 9:23:17 PM

FangsNfeet

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Joined: 12/3/2004
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Like any good born and raised Texan, I'll go with a brisket smoked for over 16 hours between 175 - 200 degrees. Mesquite and 100% oak charcoal is initally used followed with Jack Daniels Oak Barrel chips during the last hour.

Prior to smoking, the brisket has been marinated and well treated with a hefty coat of Mustard and Dry Rub. I allow about one hour for the brisket to hit room temperature before going into the smoker. My briskets go in the smoker Fat Side up. After six to eight hours of smoking, my briskets are treated with an aditional brush coating of an original robust BBQ sauce. Once done, I allow my brisket to stay warm in the oven at 150 degrees untill time to serve.

Brisket is served with potato salad, cole slaw, BBQ sauce. Choice of drink can be a dark beer, Burgandy Wine, or optional Southern Ice Tea.

If the smoker is still going strong, I'll put in some pork ribs as well. I'll add an abundance of wood chips and toss in some smoke pellets. Pork is where the real smoking begins.

Now for desert. Belive it or not, there is a recipe for Key Lime Jalapeno Vanilla Ice Cream that's to die for. It may sound like an abomination but when mixed right, you're tasting a slice of heaven. If that's to bold of a chance for you to take, then try a Pineapple cake topped with mushed pineapple and chocolate iceing. Chocolate Pineapple Cake is good stuff.

Most of my Smoking and BBQ ideas come from this site:

http://www.barbecuen.com/index.htm

Have fun.

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