Cooking, Home & Garden

Topic: THE Recipe Thread
BettyB Joined Tue 01/29/08 Posts: 31912	Sat 02/19/11 08:05 AM
Try this one Betty. BAR-B-Q GROUND BEEF 1 lb. of hamburger, browned & drained 1 red onion 1 yellow onion 2 green onions 2 carrot 1 stalk of celery 1 tsp of paprika 1/3 bottle of Kraft Bar-b-q Sauce 2 tbsp. Worcestershire sauce 2 tbsp. brown sugar Food processor carrot, celery and onions. Then add all ingredients to hot skillet. Stir well. Heat on medium heat 5 minutes. Serve on bun. Thanks Jeff

carold Joined Sun 03/23/08 Posts: 26747	Sat 02/19/11 08:35 AM
Looks like I found it Jeff

tazzops Joined Sat 12/20/08 Posts: 33333	Sat 02/19/11 05:21 PM
Try this one Betty. BAR-B-Q GROUND BEEF 1 lb. of hamburger, browned & drained 1 red onion 1 yellow onion 2 green onions 2 carrot 1 stalk of celery 1 tsp of paprika 1/3 bottle of Kraft Bar-b-q Sauce 2 tbsp. Worcestershire sauce 2 tbsp. brown sugar Food processor carrot, celery and onions. Then add all ingredients to hot skillet. Stir well. Heat on medium heat 5 minutes. Serve on bun. Thanks Jeff You are so very welcomed dear lady. Carol if you have any recipes to post please do.

red_lace Joined Sat 04/17/10 Posts: 7247	Tue 02/22/11 02:51 AM
Creamy Pesto Shrimp Ingredients 1 pound linguine pasta 1/2 cup butter 2 cups heavy cream 1/2 teaspoon ground black pepper 1 cup grated Parmesan cheese 1/3 cup pesto 1 pound large shrimp, peeled and deveined Directions Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

newarkjw Joined Sun 05/25/08 Posts: 17172	Tue 02/22/11 03:02 AM
Pumpkin Pancakes (Makes about 16 pancakes) 2 cups biscuit mix 12 oz can evaporated milk 1/2 cup solid pack pumpkin 2 eggs 2 tablespoons light brown sugar 2 tablespoons vegetable oil 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon vanilla extract Combine all ingredients and beat until smooth. Cook on a lightly greased griddle. Serve with syrup, honey, or jam..

red_lace Joined Sat 04/17/10 Posts: 7247	Tue 02/22/11 03:42 AM
New, could you please post your recipe for the pumpkin bread? Would like to try it. :)

newarkjw Joined Sun 05/25/08 Posts: 17172	Tue 02/22/11 03:59 AM
New, could you please post your recipe for the pumpkin bread? Would like to try it. :) Well if you insist. I go to the store and buy a box of pumpkin bread mix and follow the directions............

red_lace Joined Sat 04/17/10 Posts: 7247	Tue 02/22/11 04:17 AM
New, could you please post your recipe for the pumpkin bread? Would like to try it. :) Well if you insist. I go to the store and buy a box of pumpkin bread mix and follow the directions............ I'll have to look at my neighbor's cupboard for one then.

tazzops Joined Sat 12/20/08 Posts: 33333	Tue 02/22/11 09:57 AM
PUMPKIN NUT BREAD 1 cup of un-salted butter 3 cups of white fine sugar 2 tbsp of dark brown sugar 3 eggs beaten 2 tbsp of milk 1 (1 lb.) can pumpkin 1 tsp. vanilla 3 cups of sifted flour 1 1/2 tsp. sea salt 1 tsp. baking soda 1 tsp. baking powder 2 tsp. of grounded cinnamon 1 tsp. of grounded cloves 1 tsp of allspice 1/2 tsp. of fresh grated nutmeg 1 cup of chopped nuts 1 cup of golden raisins Cream butter and sugars; beat in milk, eggs. Add pumpkin and vanilla. Sift together flour, salt, soda, and spices. Add to pumpkin mixture; fold in nuts and raisins. Bake in 2 greased and floured bread pans, 2/3 full each, for 60-65 minutes at 350 degrees. Let rest in the bread pans for 15 minutes, then remove to cooling racks.

red_lace Joined Sat 04/17/10 Posts: 7247	Tue 02/22/11 07:49 PM
Woohoo! Thanks, Tazzops!

tazzops Joined Sat 12/20/08 Posts: 33333	Wed 02/23/11 06:16 AM
Woohoo! Thanks, Tazzops! Hope you enjoy dear lady.

RowBaby Joined Fri 01/22/10 Posts: 11819	Wed 02/23/11 10:50 AM
Pumpkin Muffins (the easy, lazy way) 1 box spice cake mix 1 large can of 100% pumpkin mix together, spoon into a muffin tin and bake at 350' for 45 minutes.

tazzops Joined Sat 12/20/08 Posts: 33333	Wed 02/23/11 12:44 PM Edited by tazzops on Wed 02/23/11 12:45 PM
Row I will have to try that.

tazzops Joined Sat 12/20/08 Posts: 33333	Wed 02/23/11 01:17 PM
SALMON SALAD SHELLS 14 jumbo macaroni shells 1 (15 oz.) can salmon, drained 1 6 oz can of solid white tuna, drained 1/2 cup of mayonnaise 1 tbsp of seafood cocktail sauce 1 tbsp of tartar sauce 1 tbsp of diced green chilies 1/3 cup of diced red peppers 1/4 cup of diced red onion 4 hard boiled eggs diced 1/4 cup of sweet pickle relish 2 tsp. of fresh lemon juice 1/4 tsp. seasoning salt 1/4 tsp. white pepper 1/3 tsp. hot sauce Baby Butter Leaf lettuce Cook pasta according to package directions; drain. Rinse with cold water; cover and chill. Check the can salmon for any bones. Combine the rest of the ingredients, except for the lettuce. Mix the ingredients until well blended; cover, chill. To serve, tear lettuce into small pieces. Line each macaroni shell with lettuce, spoon salmon mixture into shells. Sprinkle paprika over the stuff shells.

tazzops Joined Sat 12/20/08 Posts: 33333	Wed 02/23/11 01:31 PM
SALMON RICE SALAD Mahatma rice, cooked and cooled: 2 cups 1 cup of celery, sliced 1/2 cup of green onions, sliced 1/2 cup of sweet pickle relish 1/2 cup of Russian salad dressing 1/2 tsp. of fresh grounded black pepper 2 cans (6 1/8 oz. ea.) Chicken of the Sea Skinless, Boneless, Pink Salmon 1/2 cup of red pepper, diced 1/2 cup of pine nuts 1 cup of frozen peas, thawed Lettuce leaves Check the can Salmon for any bones. Combine all ingredients and toss gently. Chill. Serve on lettuce leaves.

RowBaby Joined Fri 01/22/10 Posts: 11819	Wed 02/23/11 01:38 PM
Row I will have to try that. Your pumpkin bread and JW's pumpkin pancakes sound much better, but this is an easy one. My sister makes them all the time for her kids.

tazzops Joined Sat 12/20/08 Posts: 33333	Wed 02/23/11 01:59 PM Edited by tazzops on Wed 02/23/11 02:02 PM
Row I will have to try that. Your pumpkin bread and JW's pumpkin pancakes sound much better, but this is an easy one. My sister makes them all the time for her kids. I make a lemon ice box pie, that is so very simple, but has a grand taste. I will try your recipe dear lady. I might indeed add a thing or two. Thank you if you have more please post.

RowBaby Joined Fri 01/22/10 Posts: 11819	Wed 02/23/11 02:05 PM
I make a lemon ice box pie, that is so very simple, but has a grand taste. I will try your recipe dear lady. I might indeed add a thing or two. Thank you if you have more please post. I make that lemon pie all the time too! My family requests it. I like to add lemon zest to the filling.

tazzops Joined Sat 12/20/08 Posts: 33333	Wed 02/23/11 02:15 PM
I make a lemon ice box pie, that is so very simple, but has a grand taste. I will try your recipe dear lady. I might indeed add a thing or two. Thank you if you have more please post. I make that lemon pie all the time too! My family requests it. I like to add lemon zest to the filling. Lemon is one on mine favorite pies. I have one that is a no cook one I really like.

tazzops Joined Sat 12/20/08 Posts: 33333	Wed 02/23/11 02:17 PM
ZESTY LEMON ICEBOX PIE 1 can Eagle Brand condensed milk 4 lemons 2 fresh eggs, beaten well 1 tbsp. rum extract 1 tbsp of lemon zest 1 tbsp. flour (if needed for thickening) 1 tsp. un-sulfur molasses 1 graham cracker crust (ready made) 1-2 cookies of your choice Zest the lemons. Soften and squeeze lemons, removing seeds. In medium saucepan, mix milk, lemon juice, lemon zest, eggs, extract and flour (if used). Stir over low flame for 5 minutes or so. Cool. Pour into pie crust. Dribble molasses in one or more circles over the top. Top with crushed cookies. Refrigerate for 2 hours.