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party_music50
7 years ago
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colleenoz
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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 - January 10, 2010
Comments (2)Cornbread cake Never made it but it looks so dang delicious! 2 cups flour 1 1/2 cups yellow cornmeal 4 eggs 1 1/2 cups sugar 1/2 cup brown sugar, packed 1 cup oil 1 teaspoon vanilla One 15-ounce can whole kernel corn, undrained 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon cinnamon 3/4 teaspoon baking powder Preheat oven to 350 degrees. Coat a 9x13 oblong pan or two 9 inch cakes pans with vegetable cooking spray. In a large bowl whisk together the flour and cornmeal. Set aside. To a blender or food processor add the eggs, sugar, brown sugar, oil, vanilla, undrained corn, baking soda, salt, cinnamon, and baking powder. Blend or process for 30 seconds or until well combined (some corn will still be visible). Pour into the flour mixture and whisk just until flour disappears. Pour into prepared pans. Bake for 45-50 minutes for the long pan, or 35-40 minutes for cake pans - or until a toothpick or tester inserted in the middle comes out with large moist crumbs. Serve warm....See MoreThe Cheap Cuts And Offal Thread
Comments (45)Some things are just so bloody good, : ). I do make my own scrapple and sent out 'kits' one x-mas with a recipe to family that misses it from our youth. (our favorite home town brand is Rappa) It is just polenta with spices heavy in sage...and pork. Like a southern dirty rice, Louisiana, or Boudin that uses rice. Offal in the NYC area can get pricey. My local international store went bankrupt... : ( Bags of goat were a bit expensive. Trotters, guinea pigs, (rats, lol) were way over what i would spend. Fresh pizzels were $9 a lb. Simmering cod britches, (roe), sent DH out the door for fresh air. I love it, he hates it. I grew up on scrapple, he did not. And he loves it. A friend not familiar hates it. I do keep chicken paws in the freezer and marrow bones and beef neck bones for stock and dog treats. Just one chick paw, snipped nails, is so good in a veggie stock. (obviously not for a vegetarian), but makes a good veg stock without a strong chick or meat flavor. I've sampled a bit over the years from travel...goat heads in Greece...and a good friend wants the cod eyes after grilling..."you go girl !"...but not for me. I take shrimp tails from everyones plate and pop them back on the grill, skewered, for a bit of crisp and eat them like pop corn...where did that come from?... I love it and i've never met anyone else that does that. My love of soft-shelled crabs? (sooo much flavor wasted!) When we lived in the city, our sunday out was a favorite sushi place in the east village. Dh ordered a special....looked like a delicate tiny noodle....I pointed out, after a good taste or two that each tiny noodle had two eyes on one end and were alive and wiggling. haha...See MoreBefore I start cutting fabric...
Comments (37)I took my damask napkin and a scrap of fabric, sewed the clothesline into the scrap like it was the boxing. The messy stitching at the top of the pic is from backstitching when I inserted the cord - the "right" side was the bobbin side and it's not pretty. Laid the damask down right side up, placed the "boxing" with the cord to the left , matched seam allowances, put the "right" (outside) of the scrap (boxing to the right of the damask edge. I put the zipper foot on the left, put the foot right on top of the cord and slowly sewed right along the cord. The stitching still shows on the boxing, but this got it close (bobbin side) to the seat. Then, just for giggles, after taking these pics, I went back and folded the free edge of the "boxing" over the cord again and stitched as close as I could, forming a fold on the underside (the part that will be inside the cushion). This hides the (double) row of stitching on the edge of the welting, but may catch dirt. Probably would look really nice pressed, but would be a bear to do on the second edge since by then the seat panels top and bottom would be attached and I'd be folding the entire (let's say bottom seat panel is the last to be sewn on, then I'd have to fold the top) seat cushion and boxing over to fold it. Maybe I would do this just on the top, and either do no welting, or let stitches show, on the bottom of the boxing? Only place anyone would see those stitches would be bottom edge of front gusset. What do you think?...See Moreparty_music50
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