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ravencajun Zone 8b TX
9 years ago
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ravencajun Zone 8b TX
9 years agoRelated Discussions
I'll share my recipe, if you'll share yours, January 8, 2011
Comments (7)We are having our family Christmas this weekend. Our DIL LOVES onions...son, hates them! LOL So, I found this recipe and she is excited! I only made 3...Dean is sure that I should have make 6! lol Stuffed Onions 1/2 cup uncooked white rice 6 large Vidalia onions 3/4 pound ground spicy pork sausage 1/4 cup chopped green bell pepper 1 egg, beaten 1 (8 ounce) package cream cheese, softened 1/2 teaspoon dried oregano 2 tablespoons chopped fresh parsley 2 tablespoons butter, melted 1/2 teaspoon paprika Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Peel onions and slice off the tops; boil for 12 to 15 minutes, or until tender but not mushy. Drain, cool and remove the centers, leaving the shell intact. Chop onion centers and reserve 1/2 cup. Cook sausage over medium high heat until evenly brown. Drain and set aside, reserving drippings. Saute green pepper and 1/2 cup chopped onion in sausage drippings. (I used a pan big enough so that I could mix everything together) In a large bowl combine green pepper, onion, sausage, egg, 1 cup cooked rice, cream cheese, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. Combine melted butter and paprika; brush tops of onions. Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes....See MoreI'll share my recipes, if you'll share yours -July 10
Comments (2)Popeye's Fried Chicken *Copycat recipe* This is a copycat recipe, to expect it to be "exactly" like Popeye's is a little unrealistic. 1 frying chicken, with skin cut up 6 cups vegetable oil 2 tablespoons white pepper 1 teaspoon cayenne pepper 2/3 cup all-purpose flour 2 teaspoons paprika 1 tablespoon salt 3 eggs Directions Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove. In a large bowl, combine flour, salt, peppers, and paprika. Break the eggs into a separate bowl and beat until blended. Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it's ready. Dip each piece of chicken into the egg, then coat generously with the flour mixture. Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken. To fry, heat oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly. Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly. As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain. If you like crunchy chicken or Popeye's chicken you will like this recipe....See MoreI'll share my recipe, if you'll share yours, September 22, 2011
Comments (4)Sweet Potato Roll with Cream Cheese 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 3 large eggs 3/4 cup granulated sugar 3/4 cup mashed sweet potatoes 1 teaspoon vanilla Filling 8 ounces cream cheese, room temperature 1 1/2 cups powdered sugar, sifted 6 tablespoons butter 1 teaspoon vanilla 2/3 cup toasted coconut, optional* powdered sugar, for sprinkling Preparation: Butter and flour a 15x10-inch jelly roll pan or spray thoroughly with baking spray with flour. Heat oven to 375 F. Lay a cotton kitchen towel out on the counter and sprinkle generously with powdered sugar. In a bowl, combine the flour, baking powder, soda, spices, and salt; set aside. In a mixing bowl, beat eggs with sugar until thick and lemon-colored. Beat in mashed sweet potatoes and vanilla. Stir in the flour mixture until well blended. Spread the batter in the prepared pan. Bake for 11 to 14 minutes (dark pans will take less time), or until the top of the cake springs back when lightly touched with a finger. Immediately loosen the cake from the sides of the pan and turn onto the towel sprinkled with powdered sugar. Roll up the cake and towel together, starting with the narrow end. Cool the rolled cake on a rack. Beat cream cheese with the powdered sugar, butter, and vanilla until light and smooth. Stir in toasted coconut, if using. Chill for 10 to 15 minutes to firm the filling slightly. Unroll the cooled cake and spread with the cream cheese mixture. Reroll the cake and wrap in plastic wrap. Refrigerate until thoroughly chilled, about 1 to 2 hours. To serve, unwrap the cake and sprinkle with more powdered sugar. This freezes well. Serves 8 to 10. *To toast coconut, spread the coconut out in a single layer on an ungreased baking sheet. Bake at 350 F for 7 to 10 minutes, or until lightly browned, stirring frequently. Remove from the oven and transfer to a small bowl; set aside. Sue...See MoreI'll share my recipes if you'll share yours, September 1,2010
Comments (7)STARBUCK'S FROZEN FRAPPUCCINO The Frappuccino is blended with strong coffee, sugar, a dairy base, and ice. Make double-strength coffee by measuring 2 tablespoons of ground coffee per cup (serving) in your coffee maker. The coffee will be even more authentic if you use Starbucks beans and grind them yourself just before brewing. Coffee 3/4 cup double-strength coffee, cold 1 cup low-fat milk 3 tablespoons granulated sugar 2 cups ice 1. Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using. 2. To make the drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw. Makes 2 large drinks. Caramel For this, add 3 tablespoons of caramel topping to the original recipe above and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream. Mocha For this version, add 3 tablespoons Hershey's chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream if desired ------------------------------------ FROZEN MOCHA (makes 1 serving; about the amount of 1 coffee cup) Ingredients: -1 cup ice cubes *I use 5 and it works great -1/2 cup vanilla frozen yogurt, or ice cream -1/2 cup milk -1 envelope of any brand hot cocoa mix *I use Nestle -1/2 teaspoon Instant coffee granules *I use General Foods International French Vanilla -Fat Free whipped topping (optional) Directions: Place ice, frozen yogurt (or ice cream), milk, cocoa mix, and coffee granules in blender; cover. Blend until smooth. Top with whipped topping. Serve Immediately....See MoreJasdip
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