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lady quinnqueens tomorrow we will do some Mexican and Spanish food recipes here.
I am crazy about Mexican food. most of the people I know also love Mexican food.
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Good
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Southern Pralines 2 cups sugar, 2 cups pecan halves, 3/4 cup buttermilk, 2 tbsp butter, 1/8 tsp salt, 3/4 tsp baking soda, Parchment paper. Combine first 5 ingredients in a large heavy saucepan. Cook over low heat, stirring gently, 10 minutes or until sugar dissolves. Cover & cook over medium heat 2-3 minutes to wash down sugar crystals from sides of pan. Uncover & cook, stirring constantly, until a candy thermometer registers 235 degrees ( soft ball stage ). Remove from heat & stir in baking soda. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by tablespoonfuls onto parchment paper; let stand 30 minutes or until firm. Makes 1 1/2 - 2 dozen. (Note: I always put something under the parchment paper since it will be slightly hot, to keep it from marking up my counter tops or table. If you have a granite counter top, then you don't need to. This is a very old Southern recipe that people have been making in the South for generations. I hope you enjoy it as much as my family does.)
good one.
pralines are so popular here in the south. especially Louisiana, Mississippi, and Alabama.
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A little trivia about the pralines, it started in 1750 in Louisiana. It was originally made with almonds-the preferred nut of the French-and was considered an aid to digestion at the end of a meal. However the Creoles quickly found a better alternative of pecans, since they were so abundant. I thought this was an interesting little food fact as I was researching the history of the Praline.
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Southern Pralines 2 cups sugar, 2 cups pecan halves, 3/4 cup buttermilk, 2 tbsp butter, 1/8 tsp salt, 3/4 tsp baking soda, Parchment paper. Combine first 5 ingredients in a large heavy saucepan. Cook over low heat, stirring gently, 10 minutes or until sugar dissolves. Cover & cook over medium heat 2-3 minutes to wash down sugar crystals from sides of pan. Uncover & cook, stirring constantly, until a candy thermometer registers 235 degrees ( soft ball stage ). Remove from heat & stir in baking soda. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by tablespoonfuls onto parchment paper; let stand 30 minutes or until firm. Makes 1 1/2 - 2 dozen. (Note: I always put something under the parchment paper since it will be slightly hot, to keep it from marking up my counter tops or table. If you have a granite counter top, then you don't need to. This is a very old Southern recipe that people have been making in the South for generations. I hope you enjoy it as much as my family does.)
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Macaroni Au Gratin 2 cups uncooked elbow macaroni, 1 1/2 tsp salt, 4 large eggs-slightly beaten, 2 cups milk, 1/4 tsp pepper, 4 cups (16 oz) shredded New York sharp cheddar cheese. Preheat oven to 300 degrees. Lightly grease a 13 x 9 inch baking dish. Cook macaroni according to package directions, adding 1 tsp salt; drain well. Combine eggs, milk, pepper & remaining 1/2 tsp salt in a large bowl; add cooked macaroni, & stir well. Spoon half of macaroni mixture into prepared dish. Sprinkle with half of cheese. Repeat layers with remaining macaroni mixture & cheese, ending with cheese. Bake at 300 degrees for 30 minutes; increase temperature to 400 degrees and bake 10 minutes. Let stand for 15 minutes before serving. Makes 8-10 servings. (Note: remember to let macaroni noodles cool before adding to egg mixture so it doesn't start to cook the eggs. You can also use 10 ( 6oz) ramekin dishes or ovenproof dishes for individual macaroni au gratins if you are planning a dinner party.)
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Spaghetti with Meatballs 2 tbsp butter, 1/2 cup chopped onion, 2 minced garlic cloves, 1 (28 oz) can diced tomatoes, 1/2 tsp pepper-divided, 1 (6oz) can tomato paste, 2 tbsp chopped fresh basil, 1 tbsp chopped fresh parsley, 1 tbsp chopped fresh oregano, 1 pound ground beef, 2 tbsp grated onion, 1/2 tsp salt, 2 tbsp vegetable oil, hot cooked spaghetti noodles, freshly grated Parmesan cheese. Melt butter in a large skillet over medium heat. Add onion & garlic; saute 5 minutes or til tender. Add tomatoes, 1/4 tsp pepper & next 4 ingredients. Reduce heat to medium-low and cook uncovered, stirring occasionally, 20 minutes. Meanwhile, combine ground beef, grated onion, salt & remaining 1/4 tsp black pepper. Shape into 12 ( 1 1/2 inch) meatballs. Heat oil in a large skillet over medium heat. Cook meatballs in hot oil, turning occasionally, until no longer pink; drain. Add meatballs to sauce, cook over low heat for 15 minutes. Serve over spaghetti; sprinkle with Parmesan cheese. Makes 4 servings. (Note: the meatballs can be made in advance the night before & refrigerated, that saves lots of time if you are in a hurry.)
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My sweet one
You were in my thoughts and prayers
Love and light always
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glad you are doing better lady quinnqueens.
that is a beautiful horse image.
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White Strawberry Sangria 1 750-milliliter bottle dry white wine, such as Pinot Grigio or Sauvignon Blanc, 1/2 cup strawberry schnapps, 1/4 cup sugar, 2 cups sliced fresh strawberries, Ice cubes. In a 2 quart pitcher stir together wine, strawberry schnapps & sugar until the sugar is dissolved. Add sliced strawberries. Cover & chill for 1-4 hours. Serve in glasses over ice. If desired, garnish with fresh strawberries. (Note: Sangria is usually made with red wine, this version features white wine for a sangria blanco and is 221 calories per 8 ozs.)
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Mexican Lasagna 2 pounds ground beef, 1 can (16 oz) refried beans, 1 can (4 oz) chopped green chilies, 1 envelope taco seasoning, 2 tbsp hot salsa, 12 ounces uncooked lasagna noodles, 4 cups (16 oz) shredded Colby-Monterey Jack cheese, divided, 1 jar (16 oz) mild salsa, 2 cups water, 2 cups (16 oz) sour cream, 1 can (2 1/4 oz) sliced drained ripe olives, 3 chopped green onions. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning & hot salsa. In a greased 13 x 9 inch baking dish, layer a 1/3 of the noodles & meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. Combine the mild salsa & water; pour over top. Cover & bake at 350 for 1 hour or until heated through. Top with sour cream, olives, onions & remaining cheese. Bake uncovered for 5 minutes longer. Let stand 10-15 minutes before serving. Yields 12 servings. (Note: I do substitute ground chicken or ground turkey for the beef sometimes, it creates a whole new taste, which ever one you choose to use. I like to serve this with the blue nachos on the side or with baked pita shells brushed with garlic butter.)
This sounds fantastic lady quinqueens.
I am crazy about Mexican food.
A few years back I thought Italian food was the best for me but not anymore.
Give good Mexican food any day.
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Mexican Lasagna 2 pounds ground beef, 1 can (16 oz) refried beans, 1 can (4 oz) chopped green chilies, 1 envelope taco seasoning, 2 tbsp hot salsa, 12 ounces uncooked lasagna noodles, 4 cups (16 oz) shredded Colby-Monterey Jack cheese, divided, 1 jar (16 oz) mild salsa, 2 cups water, 2 cups (16 oz) sour cream, 1 can (2 1/4 oz) sliced drained ripe olives, 3 chopped green onions. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning & hot salsa. In a greased 13 x 9 inch baking dish, layer a 1/3 of the noodles & meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. Combine the mild salsa & water; pour over top. Cover & bake at 350 for 1 hour or until heated through. Top with sour cream, olives, onions & remaining cheese. Bake uncovered for 5 minutes longer. Let stand 10-15 minutes before serving. Yields 12 servings. (Note: I do substitute ground chicken or ground turkey for the beef sometimes, it creates a whole new taste, which ever one you choose to use. I like to serve this with the blue nachos on the side or with baked pita shells brushed with garlic butter.)
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That image from CD is amazing. I think I may be a little hungry now just from looking at it ;D
I am glad that your dinner was a hit!
My boys love it any time I make pasta with home made pasta...with garlic bread from home made bread :)
Hope you have had a lovely day, Lady Q.
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Hello Exotic One, I am honored that you stopped by my recipe section. Thank you so much and I wish you a wonderful day with many Blessings.
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(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fdibs-707_zpsj9mrcx06.gif&hash=c7ebd40686e2fcca3ceea2715efdb0f4e04be8fc) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/dibs-707_zpsj9mrcx06.gif.html)
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Hello everyone and I truly hope you are enjoying the recipes & tips I have been posting. I put my heart & soul into this and welcome any suggestions or recipes you would like posted. Feel free to come sit at my table & share your ideas with me. (This is my kitchen table) Welcome to my kitchen where the conversation and food is always flowing. Blessings.
beautiful kitchen lady quinnqueens.
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Good
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My husband ate the entire meal that was on the plate, plus 2 pieces of toast with wild honey!! I was so shocked and then asked me-what no gravy & biscuits? Haha. He is so slim, I honestly don't know where he puts it. Please post any ideas for me that you like, any suggestions would be appreciated. I'm so stuffed now, got to lay down. Haha. Blessings.
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That sounds and looks delicious!
Thanks for sharing...
Enjoy :)
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Hi everyone, tonight I invite all of you to my table to dine. I have made breakfast for Supper and love doing this quite often. I made sunny-side up fried eggs, golden hashbrowns and thick slices of country style bacon. I also added red onions & orange bell peppers that I softened in butter. Enjoy & Blessings.
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I would be honored if I did end up with a chef. My autistic son is always asking if he can help.
I have had both of my boys in the kitchen since they were young. I agree with you, cooking for
oneself is an important skill to have. I think it is great that you have your grandson helping already!
Keep up your great work :)
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You are very welcome, I enjoy cooking and love sharing recipes. I also believe it helps children to be part of the cooking experience. I already have our oldest grandson who will be 7 in a few months, helping do light projects with me. I've taught him how to put icing on cupcakes, let him decorate his own, help make biscuit dough. He loves it and he always eats what he has helped to prepare. The kids of today need to know how to do these things in the future and I firmly believe in teaching them if they want to learn. Good for you to include your children in the cooking & prepping, that's wonderful to hear. Keep it up, you might have a future Chef in the making. Blessings.
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I look forward to the fall recipes then. My boys love getting in the kitchen with me. I believe that it has helped to open their tastes and caused them to be more willing to try different things if they are part of it. I will definitely be giving more of your recipes a try as I browse through them. Thank you for sharing them all with us.
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The Tuscan Salad recipe is so delicious, I do hope you try it. All the recipes that I post are ones that I cook for my family. I want them to experience all types & flavors of foods. Some that I will be posting later are very old recipes that I've been cooking for so many ages. I will be posting lots of holiday themed recipes closer towards Fall and have lots of cookie, candy and cake recipes that are so much fun to make with your children or just by yourself. Thanks for dropping by at my table today! Blessings.
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The Tuscan bread salad sounds delicious! I will have to try it this weekend.
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Tuscan Bread Salad 2 pounds juicy ripe tomatoes, chopped, 1/2 pound stale French bread, torn or chopped into bite size pieces, 2 medium cucumbers, thinly sliced, 1 large onion thinly sliced, 1 or 2 cloves minced garlic, 4 tbsp olive oil, 3 tbsp wine vinegar, 4 tbsp chopped fresh basil, salt to taste, freshly ground black pepper to taste, 4 ounces Asiago cheese, Garnish with olives & capers. In a large bowl, combine the tomatoes & bread, stirring well. Set aside. In a separate bowl, cover cucumbers, onion & garlic with ice water. Let mixture in both bowls stand for 20 minutes. Drain cucumber mixture. Add cucumber mixture to tomato mixture, stirring well. Add olive oil, vinegar, basil, salt & pepper, tossing well to coat. Shave cheese over salad. Garnish with olives & capers, if desired. (Note: this is such an easy dinner salad to make, I like to add torn spinach at times, red or orange diced bell peppers, you can substitute your favorite veggies, if you don't like some of these. This is so refreshing on a hot day.) Enjoy & Blessings.
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Rainbow Quiche 1-2 9-inch deep pie shells, 1 1/2 cups chopped fresh broccoli florets, 1 small finely chopped onion, 1 cup sliced fresh mushrooms, 1 each small green, sweet red & orange peppers-finely chopped, 2 tbsp butter, 1 cup chopped fresh spinach, 1 cup (4oz) shredded Mexican cheese blend, 6 eggs, 1 3/4 cups 2% milk, 1/2 tsp salt. In a large skillet, saute the broccoli, onion, mushrooms & peppers in butter until tender. Stir in spinach. Spoon into prepared crust; sprinkle with cheese. In a large bowl, whisk the eggs, milk & salt, pour over cheese. Bake at 350 degrees for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. (Note: if you use frozen deep dish pie shells, this recipe will make 2 of them. I use 2 frozen pie shells and bake them on a large baking sheet. You can make your own pie crust & it will make just 1 quiche. I substitute different veggies in mine and also like to add shredded chicken at times, for more protein. You can adapt this recipe to your own taste.) Enjoy & Blessings.
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Thank you both ladies for your awesome input on this thread. I think it's so important to listen to what our body is telling us it needs. I love to experiment with different types of salts during cooking. I have hypothyroidism, so it's very important for me to keep my sodium levels just right, plus take my daily Synthroid every morning. I love Sea Salt also, it gives a distinct flavor. I've also used the crushed cornflakes to make chicken tenders when our kids were small. I do that now for our grandsons. They love it and I make homemade fries, with the skins still on, to give them the extra nutrients. It's so much more healthier for them. I will be posting more types of chicken recipes for you to try. I will also be posting more salads and meatless meals for vegetarians. I have a major sweet tooth and will be adding lots of desserts here & there. I like for cooking to be fun and not feel like a chore, that way, you enjoy what you have created much more. Blessings.
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Wonderful
Lady QuinnQueens always great ideas I agree about protein
I steam edamame bean pods as a great source of protein and iron I just sprinkle some Himalayan salt on them
I love them so I can enjoy the flavour of the food
Lady Jenny
Autism they are sensitive souls very intuitive picky yes indeed. They are very perceptive of what fuels the
Best
Blessings always to your loved ones
General CD
Yes we may be small now but we pack a loving punch
We are growing beautifully and we are graced with wonder loving souls who interact positively and lovingly
Our safe haven that you provided for us
Thanks again
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These recipes sounds so delicious! My boys are very partial to chicken so many of our recipes feature that protein. Their favorite is cornflake crusted chicken tenders (I add a little crispy shake-n-bake to make it crunchier for them). When I use a large baggie I am able to have them in the kitchen helping me out, which makes it fun and makes them feel better knowing they helped prepare dinner. I will have to give a few of these recipes a try as well! My autistic son is picky, but these sound like something he would actually try. ;)
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It is growing already faster than I thought it would. There will be more here that will post and I will keep posting away too. Blessings to you Clay.
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as soon as we can get a few more people posting here about food and recipes this thread will blast off.
we are just a tiny Camelot family at the moment. but I can see that some growth is coming our way.
we will just keep having our fun and hopefully a few more people will join us here.
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Thank you very much Clay, I love this thread also. I hope it grows more each day and I can't believe how many views it has already. I'm looking through my binders for today's recipes. Thanks again and many Blessings.
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wow. what a fantastic thread.
who does not love great food.
I am enjoying this place.
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Hello Lady Divine. Thank you so much for the wonderful comments. They mean so much to me. Your recipe sounds yummy and I will have to make that one. I too cook depending on my mood or how my body is feeling. If I feel like my body needs more protein, then I fix meals loaded with protein. I always try to go by my mood or my body's needs. I think it's important people experience all different types of food and that's what I'm teaching our 3 grandsons. I hope everyone here at least learns that cooking doesn't have to be difficult but should be fun. I started teaching our son to cook when he was 11 and now he loves it and is the cook in his family. I will keep posting them and hopefully everyone will try some of them. I will be posting special recipes along the way that relate to the upcoming seasons or holidays. Take care and I value your comments. Let me know of any you would like to see or post any more you have. I'm going to try that one. Many Blessings to you. ♥
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Hello everyone and I truly hope you are enjoying the recipes & tips I have been posting. I put my heart & soul into this and welcome any suggestions or recipes you would like posted. Feel free to come sit at my table & share your ideas with me. (This is my kitchen table) Welcome to my kitchen where the conversation and food is always flowing. Blessings.
Love it all thank you so much Lady QuinnQueens you are so gracious and welcoming.
Love it all
You've given me many ideas and I appreciate all of your recipes
You're very talented and I feel the love of cooking.
I too love cooking
I do a lot from how I feel on the day. Weird right haha
For example today I felt fatigued
So I washed a bunch of Rapini (broccoli rabe known in U.S.)
I saute 3-4 cloves of garlic in vegetable oil for a minute then toss the rapini until slightly wilted
Remove squeeze lemon and have it with some goat or feta cheese with some pita bread triangles
Yummy
Thank you my friend
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Hello everyone and I truly hope you are enjoying the recipes & tips I have been posting. I put my heart & soul into this and welcome any suggestions or recipes you would like posted. Feel free to come sit at my table & share your ideas with me. (This is my kitchen table) Welcome to my kitchen where the conversation and food is always flowing. Blessings.
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Scallops in Sage Cream 1-1/2 pounds sea scallops,1/4 tsp salt, 1/8 tsp pepper, 3 tbsp olive oil, divided, 1/2 cup chopped shallots, 3/4 cup heavy whipping cream, 6 fresh sage leaves, thinly sliced, hot cooked pasta of your choice. Sprinkle scallops with salt & pepper. In a large skillet, saute scallops in 2 tbsp olive oil for 1-1/2 minutes to 2 minutes on each side or til firm and opaque. Remove & keep warm in the same skillet, saute shallots in remaining oil until tender. Add cream; bring to a boil. Cook and stir for 30 seconds or til slightly thickened. Return scallops to the pan; heat through. Stir in sage and serve with pasta. (Note from me: I like to top this dish off with sliced green onions. Don't overcook the scallops, they will get rubbery & tough to eat.) Enjoy & Blessings.
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Weeknight Ravioli Bake 1 jar (26 oz) spaghetti sauce, 1 can (14 1/2 oz) diced tomatoes-undrained, 1/2 cup water, 2 packages (1 pound each) frozen cheese ravioli, 1 package (7 oz) Kraft 2 % milk shredded Italian three cheese blend, 2 tbsp Kraft grated Parmesan cheese. Heat oven to 400 degrees. Mix spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13 x 9 inch baking dish. Layer half the ravioli and 1 cup shredded cheese over sauce mixture. Top with remaining ravioli & sauce mixture. Sprinkle with remaining shredded cheese; cover. Bake 30 minutes; uncover. Bake 15 minutes or til ravioli is tender. Sprinkle with Parmesan cheese, let stand 10 minutes. Yields 8 servings. (Note from me: I find the frozen ravioli in the frozen veggie isle & sometimes I do use chunky spaghetti sauce for variety. I top with a dollop of sour cream & sliced green onions.) Enjoy & Blessings
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Pasta Primavera Alfredo 3/4 pound spaghetti -uncooked, 3 cups small broccoli florets, 3 carrots (3/4 pound), cut into thin slices, 4 ounce (1/2 of 8 oz package) Philadelphia Cream Cheese-cubed, 1 cup milk, 1/3 cup Kraft grated Parmesan Cheese, 1/4 cup (1/2 stick) butter, 1/2 tsp garlic powder. Cook spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 minutes. Meanwhile, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted & mixture is well blended, stirring occasionally. Drain spaghetti mixture, return to pan. Add sauce, toss to coat. 6 Servings. Enjoy & Blessings
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Cooking & Important Tips from me: I've found that if you freeze cuts of meats for 15-20 minutes, they slice more easily with your knife; if your brown sugar has hardened-place for a few seconds in the microwave; if you are using dried herbs instead of fresh, crush them between your finger and thumb to help release the flavor; if a recipe calls for brown sugar-pack it down with a spoon in your measuring cup to get the correct amount; when going to the supermarket, shop with a list and avoid going when you are hungry. This prevents overbuying on items you normally wouldn't buy, since you're hungry; stock up on short cut items such as rice, frozen meatballs or frozen fruit; also, I cut up onions and put them in freezer bags & freeze, it's always handy when you need chopped onions in a dish. I hope some of these tips you find useful. Enjoy & Blessings.
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Coconut Cream Pie 1 1/4 cups sweetened flaked coconut, 1 3/4 cups milk, 2 packages (3.4 oz each) instant vanilla pudding mix, 1/2 tsp coconut extract, 1 container (16oz) frozen whipped topping, thawed (Cool Whip) 1 package (6oz) prepared chocolate crumb pie crust. Place coconut on microwave-safe plate. Microwave on High in 30 second intervals, stirring occasionally until lightly browned, about 3 minutes. Whisk together milk, pudding mixes & coconut extract until thickened, about 2 minutes. Gradually fold in 2 cups whipped topping & 3/4 cup coconut. Spread into chocolate crust. Refrigerate until set, at least 4 hours or overnight. Spread with remaining whipped topping. Sprinkle with remaining coconut. Yields 12 servings. (Note from me: this is a no-bake quick dessert that does need to be kept refrigerated. It is very creamy and tastes great on a hot day.) Enjoy & Blessings.
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Hot Bacon Cheese Dip 2 packages (8 oz each) cubed cream cheese, 4 cups (16 oz) shredded cheddar cheese, 1 cup half & half cream, 2 tsp Worcestershire sauce, 1 tsp dried minced onion, 1 tsp prepared mustard, 16 bacon strips, cooked & crumbled. French bread slices or Tortilla chips. In a 1 1/2 quart slow cooker, combine the 1st 6 ingredients. Cover & cook for 2 hours or until cheeses are melted, stirring occasionally. Just before serving, stir in cooked crumbled bacon. Serve warm with French bread or tortillas (or both). (Note: this is a great fast appetizer that taste so awesome and is full of bacon flavor. I sometimes substitute Dijon mustard for the regular mustard, just to give it more flavor. Also I like to use the blue tortilla chips with this and French bread. The blue Tortilla chips add contrasting color to the dish, you can add drained jalapeno peppers to the finished product if you wish. I fix this in double batches at family get-togethers or we enjoy it on family movie night.) Yields 4 cups. Enjoy & Blessings.
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Easy Chow Mein 1 pound ground beef, 1 medium chopped onion, 1 bunch sliced celery, 2 cans (14 oz each) Chinese vegetables (drained), 2 envelopes brown gravy mix, 2 tbsp soy sauce, hot cooked rice for 8 servings. In a skillet, cook beef & onion over medium heat until the meat is no longer pink; drain. Transfer to a 3 quart slow cooker. Stir in the celery, Chinese vegetables, gravy mix & soy sauce. Cover & cook on low for 4 hours or til celery is tender, stirring occasionally. Serve over a bed of rice. Yields 8 servings. (Note from me: You can find canned Chinese veggies in the grocery store where the can veggies are, also, I buy fortune cookies & place them in a bowl for everyone to have one after eating. This is a fast easy meal to prepare, I do substitute brown rice at times for white rice. If you don't have a slow cooker, you can cook this in a large stock pot on medium- low heat, keep an eye on it & stir frequently. My family loves this during the Winter months. My 3 grandsons love for theirs to be sprinkled with shredded cheese. You can create various options) Enjoy & Blessings.
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Southwest Sausage Bake 6 flour tortillas (10 inches), cut into 1/2 inch strips, 4 cans (4 oz each) chopped green chilies, drained, 1 pound pork sausage, cooked & drained, 2 cups (8 oz) shredded Monterey Jack cheese, 10 eggs, 1/2 cup milk, 1/2 tsp each-salt, garlic salt, onion salt, pepper & ground cumin, Paprika, 2 medium sliced tomatoes. In a greased 13 x 9 inch baking dish, layer half of the tortilla strips, chilies, sausage & cheese. Repeat layers. In a bowl, beat the eggs, milk & seasonings; pour over cheese. Sprinkle with paprika (just enough to season). Cover & refrigerate overnight. Remove from the fridge 30 minutes before baking. Bake, uncovered, at 350 degrees for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes. Let stand for 10 minutes before cutting. Yields 12 servings. (Notes from me: I don't like sausage, but my family does, at times I will substitute thick sliced bacon for sausage. You can also use smoked sausage also. If you want it meatless, add more veggies like colored bell peppers, onions, mushrooms. I also set out small bowls of salsa & sour cream for everyone to spoon on top of their serving of this casserole. I serve this casserole with crusty French bread or Sourdough bread toasted & slathered in butter or herb butter. This is so easy to prepare & can be eaten for Supper or Breakfast.) Enjoy & Blessings.
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Hello Divine, I am sure you can add Stevia to the recipe instead of regular sugar. We love maple syrup at our house and I always order Canadian Maple Syrup every year. I do substitute that for the sugar at times, our 3 grandsons love the maple syrup and even fresh wild honey. Yummy! I have Pyrex also and love them, have been using them for years. I gave our daughter some of them too. I have the white Owens Corning dishes too, but find myself using my Pyrex all the time. A few of them have a red cover to put over them after the food has cooled. I love those for baking my cakes or my Chocolate Delight that our kids & grandsons love! Ha ha. I had our 23 month old grandson yesterday while they all went to a Water Park, he is so funny and loves to eat. He's so chubby and wants bite-bites all the time. I try to prepare meals or snacks that are healthy & like for them to experience all the varieties of food. Thanks for posting & I miss you. Have safe travels home.
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Great tips Lady QuinnQueens
Thank you
I have a Pyrex set that seems to work in the oven beautifully
They are old my moms actually strong and durable
Thanks so much again
Love and light
May i ask may I add stevia instead of sugar or maple syrup for it has minerals and vitamins and not overtly sweet ?
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A few tips from my kitchen to yours: Use glass or ceramic made dishes for baking foods made with eggs or with acidic foods such as tomatoes or lemons. Baking pans made of aluminum, iron or tin can react with these foods, causing discoloration in your finished product. Use metal baking pans when you want to brown your food, don't use glass dishes for this under a broiler because it can cause the glass to shatter. Also, I don't have a double boiler for cooking or melting. Instead I take my stockpot, boil my water, add a heavy gauge stainless steel mixing bowl inside. This works perfect if you are melting chocolate or making custards. Enjoy & Blessings.
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Strawberry Fruit Dip 1 cup sliced fresh strawberries, 1/4 cup sour cream, 1 tbsp sugar, 1/4 tsp vanilla extract, 1/2 cup heavy whipping cream. Assorted fresh fruit. In a blender, combine the strawberries, sour cream, sugar & vanilla extract. Cover & process until smooth. In a small mixing bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Cover & refrigerate for at least 1 hour. Serve with fresh fruit. (Note-This is such a fast fruit dip that does need constant refrigeration. I like to serve this with sliced apples, kiwi fruit, cantaloupe slices, watermelon slices, honeydew melon slices & strawberries(whole). I also will pour it over sliced fruit in small individual bowls. A little goes a long way. It's refreshing when served on a hot day with a family barbecue outside.) Enjoy & Blessings.
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Brunch Fruit Salad 1 can (20 oz) pineapple chunks, 2 large firm bananas, cut into 1/4 inch chunks, 1 cup green grapes, 1 can (15oz) drained mandarin oranges, 1 Golden Delicious apple, sliced, 1 Red Delicious apple, sliced, 1/2 cup sugar, 2 tbsp cornstarch, 1/3 cup orange juice, 1 tbsp lemon juice. Drain pineapple, reserving juice. Combine the pineapple, bananas, grapes, oranges & apples in a large bowl; set aside. In a small saucepan, combine sugar & cornstarch. Add the orange juice, lemon juice and reserved pineapple juice; stir until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes. Pour over fruit; mix gently. Cover & refrigerate until serving. Yields 10 servings. (Note-I do slice the grapes in half after I measure out 1 cup. My grandsons are small & I prefer them smaller instead of whole, all of my family loves this fruit mixture, you can substitute different fruits also. It is very refreshing at barbecues we have in the Summer, since it's served chilled.) Enjoy & Blessings.
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Bacon & Egg Lasagna 1 pound sliced bacon, diced, 1 large chopped onion, 1/3 cup all-purpose flour, 1/2 to 1 tsp salt, 1/4 tsp pepper, 4 cups milk, 12 lasagna noodles (cooked & drained), 12 hard-cooked eggs-sliced, 2 cups (8oz) shredded Swiss cheese, 1/3 cup grated Parmesan cheese, 2 tbsp minced fresh parsley. In a skillet, cook bacon until crisp. Remove with a slotted spoon to drain on paper towels. Reserve 1/3 cup of bacon drippings. In the drippings, saute onion until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook & stir for 2 minutes. Remove from the heat. Spread 1/2 cup sauce in a greased 13 x 9 inch baking dish. Layer with 4 noodles, a third of the eggs & bacon, Swiss cheese and white sauce.Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350F for 35-40 minutes or til bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting. Makes 12 servings. (Note-I do make this casserole the night before & refrigerate, then just pop it into the oven the next morning. We love this breakfast casserole for Dinner also. I like to serve with fresh fruit on the side. My husband, kids & grandsons love this casserole.) Enjoy & Blessings.
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I love all of the recipes
General CD your Spartan blood is boiling as you're bringing us Greek inspired dishes !
Great images as always
Lady QuinnQueens dishes are also yummy
Loving this thread
Back to bed for me 💋💞
great to see you at lady quinnqueens recipe place lady divine.
this thread is pure magic and it is wonderful people like you who make this so magical.
we are all enjoying this thread.
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Greek Salad with Green Grapes 1 package (5oz) spring mix salad greens, 3 1/2 cups torn romaine lettuce, 1 large chopped cucumber, 1 cup green grapes, 1/2 cup halved cherry tomatoes, 1/2 cup chopped walnuts, 1 cup (4 oz) crumbled feta cheese, 1 can (3.8 oz) sliced ripe olives-drained. Greek Yogurt Vinaigrette: 3/4 cup white wine vinegar, 2 tbsp plain Greek yogurt, 2 tbsp honey, 2 tbsp snipped fresh dill, 1/8 tsp salt, 1/8 tsp pepper, 7 tbsp olive oil. In a large bowl, combine the first 8 ingredients. In a small bowl, whisk the vinegar, yogurt, honey, dill, salt and pepper. Gradually add the olive oil in a steady stream til combined. Pour over salad; toss to coat. (Note-I use red grapes at times in this salad and always cut them in half so my grandsons won't get choked, also, I don't like walnuts and substitute with pecans or whatever nut you like best. I do like the black olives best in this dish, it adds more color, I like to grate fresh cheese over the salad at the end and I do add torn spinach to ours to give it a healthier kick.) Enjoy & Blessings.
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Ham & Cheddar Scones 3 cups all-purpose flour, 1/2 cup sugar, 2 tbsp baking powder, 1/2 tsp salt, 2 cups heavy whipping cream, 1 cup diced fully cooked ham, 1/2 cup diced cheddar cheese, 4 green onions, sliced thin. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in cream just until moistened. Stir in the ham, cheese and onions. Turn onto a floured surface; knead 10 times. Transfer dough to a greased baking sheet. Pat into a 9-inch circle. Cut into 12 wedges, but do not separate. Bake at 400F for 20-25 minutes, or until golden brown. Serve warm. (Note-if you don't want the meat in this dish, omit & add more of your favorite veggies to make up for the difference. You can buy a very small pre-cooked ham and dice it into cubes or the deli sells them diced. I don't substitute the cheese in this dish because the cubes of cheese helps bind it together & makes it so gooey. We love this for Supper a lot and like to pour fresh wild honey or fresh maple syrup on top. It is so delicious. I don't make anything else to add to this dish, since it's so filling.) Enjoy & Blessings.
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I love all of the recipes
General CD your Spartan blood is boiling as you're bringing us Greek inspired dishes !
Great images as always
Lady QuinnQueens dishes are also yummy
Loving this thread
Back to bed for me 💋💞
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Herbed Greek Chicken Salad
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This flavorful Greek chicken salad features fresh Mediterranean ingredients like lemon juice, tahini, olives, tomatoes, cucumber, and feta cheese. Serve with toasted pita wedges.
Ingredients:
1 teaspoon dried oregano
1/2 teaspoon garlic powder
3/4 teaspoon black pepper, divided
1/2 teaspoon salt, divided
Cooking spray
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
5 teaspoons fresh lemon juice, divided
1 cup plain fat-free yogurt
2 teaspoons tahini (sesame-seed paste)
1 teaspoon bottled minced garlic
8 cups chopped romaine lettuce
1 cup peeled chopped English cucumber
1 cup grape tomatoes, halved
6 pitted kalamata olives, halved
1/4 cup (1 ounce) crumbled feta cheese
Preparation
Combine oregano, garlic powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a bowl. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken and spice mixture; sauté until chicken is done. Drizzle with 1 tablespoon juice; stir. Remove from pan.
Combine remaining 2 teaspoons juice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, yogurt, tahini, and garlic in a small bowl; stir well. Combine lettuce, cucumber, tomatoes, and olives. Place 2 1/2 cups of lettuce mixture on each of 4 plates. Top each serving with 1/2 cup chicken mixture and 1 tablespoon cheese. Drizzle each serving with 3 tablespoons yogurt mixture.
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Okay Clay, don't forget about the photo or GIF you said to remind you about. I saw your comment at the Bar & Grill and left you a comment. I'm fixing to post something there for you. Safe travels.
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fdibs-707_zpssoidz9ep.gif&hash=8ea308ddcfa6e57598ce5bdd722b1372d3b69b0b) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/dibs-707_zpssoidz9ep.gif.html)
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(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fdibs-700_zpsj3uvnrbr.jpg&hash=4a6eb2d8e049574b0ba8d38a2543eb38b674f320) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/dibs-700_zpsj3uvnrbr.jpg.html)
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Okay Clay, don't forget about the photo or GIF you said to remind you about. I saw your comment at the Bar & Grill and left you a comment. I'm fixing to post something there for you. Safe travels.
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I am looking to add some recipes tonight when I get home.
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Loving the salad recipes here.
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Mediterranean Pasta Salad 1 package (12oz) tricolor spiral pasta, 2 1/2 cups quartered & thinly sliced cucumbers, 1 1/4 cups grape tomatoes (halved), 1 jar (5 3/4 oz) pimento-stuffed olives, drained & halved, 1/2 cup chopped green pepper, 1/2 cup chopped sweet yellow pepper, 2 tbsp capers, drained, 1 cup (4oz) crumbled feta cheese, 6 slices provolone cheese, chopped, 1 cup shredded Parmesan cheese, divided, 1/4 pound hard salami, cubed, 1 cup Italian salad dressing. Cook pasta according to package directions, drain pasta & rinse in cold water. In a large bowl, combine the cucumbers, tomatoes, olives, peppers, capers and pasta. Stir in the feta and provolone cheeses, 1/2 cup Parmesan cheese & salami. Add dressing; toss to coat mixture. Sprinkle with remaining Parmesan cheese. (Note-this is an easy, fast salad to make. I'm not a fan of salami, so I substitute cubed ham or chicken in place of it, sometimes bacon. I like to add at times torn spinach to the finished product & toss gently. You can honestly build this to your own taste. I do serve with corn on the cob slathered with butter & crusty Italian bread coated in garlic powder & butter. Enjoy & Blessings.
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Hello & welcome to this special place. Please feel free to leave me any suggestions you have for recipes you want to see posted. Please experiment with cooking, there are so many endless possibilities to come up with. I enjoy cooking, do it every day, my family loves to eat and I love to cook. It works out well. If you are an empty nester or have a large family, you can double most of my recipes or freeze any leftovers. I always use the leftovers the next day to create something else, so nothing goes to waste. My tip for today is one that is plaguing me in the South now. If you are experiencing those annoying little fruit flies or gnats, fill up one side of your kitchen sink with lots of soapy bubbles, nearly to the top. The little pests fly around the bubbles & get trapped. I do this every year and it helps so much. The trick is not to have so much water, but lots of soapy suds to trap them. You will be amazed. Afterwards, I let the water out of the sink & scrub very well with cleaner. It works great. If you have any tips, please feel free to leave them here. I welcome all comments or suggestions. I will also be posting beverage, smoothie and juicer recipes. Blessings.
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Four Cheese Bow Ties 2 cans (14 1/2 oz each) diced tomatoes, 1 package (16 oz) bow tie pasta, 1/4 cup butter, cubed, 1/4 cup all-purpose flour, 1/4 tsp salt, 1/4 tsp pepper, 1 1/2 cups milk, 1 1/2 cups (6oz) shredded part-skim mozzarella cheese, 1 1/3 cups grated Romano cheese, 1/2 cup shredded Parmesan cheese, 1/4 cup crumbled blue cheese, 1/2 cup minced fresh parsley. Drain tomatoes, reserving 1-1/4 cups juice; set aside. Cook pasta according to package directions, drain. In a saucepan, melt butter over medium heat. Stir in the flour, salt, & pepper until smooth; gradually add milk and reserved tomato juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. In a large bowl, combine the pasta, sauce and reserved tomatoes. Stir in the cheeses and parsley gently. Place in a greased 3 quart baking dish. Bake, uncovered, at 375F for 30-35 minutes or until golden & bubbly. Yields 12 servings. (Note-I find the cheese already prepackaged in the deli isle at my favorite market & I like to serve this dish with hot buttered yeast rolls. Blessings.
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Wow loving this thread and everyone is gathering around the table
Food is a special time for me. I savour my meals and I am sensitive to building flavours
Thanks so much for all of these yummy ideas
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Layered Spinach Salad 1 package (9 ounces) refrigerated cheese tortellini, 2 cups shredded red cabbage, 6 cups torn fresh spinach, 2 cups cherry tomatoes, halved, 1/2 cup sliced green onions, 1 bottle (8 ounces) ranch salad dressing, 8 bacon strips, cooked & crumbled (optional). Cook tortellini according to package directions. Drain & rinse with cold water; set aside. In a large glass bowl, layer cabbage, spinach, tortellini, tomatoes & onions. Pour dressing over top; sprinkle with bacon if desired. Cover & refrigerate for at least 1 hour before serving. (Note from me; if you don't like ranch dressing, you can use what ever flavor you like, I do use different ones, also if you don't want the red cabbage in this salad-you can substitute your favorite green lettuce.) I like to serve this in the hot Summer months when it's too hot to heat my kitchen up. Refrigerate the leftovers. Enjoy & Blessings.
awesome. I think I want to try this one this weekend.
I love spinach anyway.
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Citrus Grove Beverage Cooler 3 cups sugar, 2 cups water, 6 cups orange juice, chilled, 6 cups grapefruit juice, chilled, 1 1/2 cups lime juice, chilled, 1 Liter Ginger Ale, chilled. In a saucepan, bring sugar & water to a boil; cook for 5 minutes. Cover & refrigerate until cool. Combine juices and sugar mixture; mix well. Just before serving, stir in Ginger Ale. Serve over ice. (Note-this is a versatile recipe that I've swapped grapefruit juice for other flavors of juice, depends on your taste. Also, I've seen people add their favorite spirits to this beverage, It does make a lot and is perfect for a crowd.) Enjoy & Blessings.
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Vanilla-Orange Smoothies 1 cup vanilla low-fat yogurt, 1/2 cup orange juice, chilled, 1/4 tsp vanilla extract, 1 cup small ice cubes or crushed ice. Combine ingredients in blender. Cover; blend until nearly smooth. Serve at once in glasses. 134 calories per 8 oz serving; 6 grams of protein. (Note from me; these are delicious smoothies that I make anytime during the day. I love to sip on 1 of these cold beverages while sitting in the swing on our front porch. It is very refreshing & you can take it on the go with you also)
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Layered Spinach Salad 1 package (9 ounces) refrigerated cheese tortellini, 2 cups shredded red cabbage, 6 cups torn fresh spinach, 2 cups cherry tomatoes, halved, 1/2 cup sliced green onions, 1 bottle (8 ounces) ranch salad dressing, 8 bacon strips, cooked & crumbled (optional). Cook tortellini according to package directions. Drain & rinse with cold water; set aside. In a large glass bowl, layer cabbage, spinach, tortellini, tomatoes & onions. Pour dressing over top; sprinkle with bacon if desired. Cover & refrigerate for at least 1 hour before serving. (Note from me; if you don't like ranch dressing, you can use what ever flavor you like, I do use different ones, also if you don't want the red cabbage in this salad-you can substitute your favorite green lettuce.) I like to serve this in the hot Summer months when it's too hot to heat my kitchen up. Refrigerate the leftovers. Enjoy & Blessings.
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Thanks so much to both of you for the input on salads that you like. I will get to work on that right away for you. Today's recipes aren't traditional salads, but more pasta or egg focused. I will need to look through my large recipe binders to find some wonderful salads for you all. Thanks again and have a wonderful day! Blessings.
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Love healthy chicken salads.
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great to see you around lady Poetic.
glad you are enjoying Camelot.
so much more cool stuff to come at Camelot.
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Anytime Quinnqueens! :) You deserve every kind word! Have a great day! I love salads by the way with or without poultry, fish, beef.... :D :D
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Thank you so much Poetic Flower for the wonderful comments. They mean so much to me knowing you all like them. I will be posting daily and if you have a request, please let me know and I will post it for you. I love getting feedback on what each person's taste are. You have made my day with your kind words. Blessings :-)
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Love the recipes and tips provided on your page Quinnqueens! My diet is out the window for sure after seeing this...LOL! Love it all! :) :) :) :) :) :)
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Hi Clay, where is my Bar & Grill, I can't find it? It had all the small poems I've been writing on it. I didn't copy 1 of them down and can't find the thread. Thanks so much and your carrot cake recipe looks yummy!! Ginger.
it got merged with this thread. so it is in this thread.
you may have to go back a few pages to find it.
also I did fire up another bar and grill thread for you.
let me see if I can find that one.
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Thanks for the kind comment Clay, it means so much to me. I really want this recipe board to take off and soar through the Heavens!! I think it's doing well so far. Thanks so much your awesomeness!!
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Hi Clay, where is my Bar & Grill, I can't find it? It had all the small poems I've been writing on it. I didn't copy 1 of them down and can't find the thread. Thanks so much and your carrot cake recipe looks yummy!! Ginger.
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Food Tips from Me; Soak a lemon in hot water for 15 minutes to yield more juice; Put Avocados in a brown paper bag in a warm place to speed up the ripening process; To reduce the foul odors when steaming broccoli, put a piece of lemon in the water while cooking; Place washed lettuce in the freezer for 10 minutes to increase its crispness; to get the onion smell off your hands, I rub my hands along the stainless steel handle of a knife-it has to be solid stainless steel, it removes the odors every time for me, also if you are experiencing little ants coming inside since it's so hot, I place plain talcum powder where I see them at-they won't cross the talcum powder; if you have extra chicken stock-fill up ice cube trays with it- when you need it, you can take as many cubes as you need & always have it on hand; never place onions & potatoes near each other when storing; to make milk last longer, put 1 tsp baking soda in it & shake very well; I hope some of these tips are useful to you, I will be posting more every few days. Please feel free to post some of your favorite recipes or tips on my thread too. If you have any recipes you would like posted, please leave me a comment and I will find it for you. Enjoy & Blessings.(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2F&hash=4c182ae4f304f9c6a4d5ab9f816cc8285e24e1ac)
great food tips lady Quinnqueens.
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Food Tips from Me; Soak a lemon in hot water for 15 minutes to yield more juice; Put Avocados in a brown paper bag in a warm place to speed up the ripening process; To reduce the foul odors when steaming broccoli, put a piece of lemon in the water while cooking; Place washed lettuce in the freezer for 10 minutes to increase its crispness; to get the onion smell off your hands, I rub my hands along the stainless steel handle of a knife-it has to be solid stainless steel, it removes the odors every time for me, also if you are experiencing little ants coming inside since it's so hot, I place plain talcum powder where I see them at-they won't cross the talcum powder; if you have extra chicken stock-fill up ice cube trays with it- when you need it, you can take as many cubes as you need & always have it on hand; never place onions & potatoes near each other when storing; to make milk last longer, put 1 tsp baking soda in it & shake very well; I hope some of these tips are useful to you, I will be posting more every few days. Please feel free to post some of your favorite recipes or tips on my thread too. If you have any recipes you would like posted, please leave me a comment and I will find it for you. Enjoy & Blessings.(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2F&hash=4c182ae4f304f9c6a4d5ab9f816cc8285e24e1ac)
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Angel Lush with Pineapple 1 package (4 serving size) Jell-O Vanilla Flavor instant pudding, 1 can (20 ozs) Dole crushed pineapple in juice (undrained), 1 cup thawed Cool-Whip topping, 1 package (10 oz) prepared round angel food cake, Seasonal Berries. Mix dry pudding mix & pineapple with juice in medium bowl. Gently stir in whipped topping. Let stand 5 minutes. Cut cake horizontally into 3 layers. Place bottom cake layer (cut side up) on serving plate. Spread 1 1/3 cups of the pudding mixture onto cake layer; cover with middle cake layer; top with remaining cake layer, spreading remaining pudding mixture on top. Refrigerate at least 1 hour & top with fresh berries if desired. Makes 10 servings & only 3 ingredients. (Tip from me, I don't always add berries on top, I also use a whisk to break up any lumps in dry pudding before I add the pineapple & juice, it just insures the mixture not to be lumpy, also this is perfect for a Summer Barbecue or a large family gathering. It does need to be refrigerated). Enjoy & Blessings
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Denver-Style Frittata 1 tbsp butter, 1 small chopped onion, 1 small green pepper (cored, seeded & chopped), 1 small red pepper (cored, seeded & chopped), 8 eggs, 1/4 cup milk, 3/4 cup shredded cheese, 2 slices ham (2ozs) cut into thin pieces. 1/4 tsp pepper & 1/4 tsp salt. Heat oven to 350F. Coat a 10-inch nonstick skillet (with oven-proof handle) with cooking spray. Heat butter in skillet over medium heat. Add onion and peppers, cook for 5 minutes. In a large bowl, whisk together eggs, milk, 1/2 cup shredded cheese, ham, salt & pepper. Pour mixture into skillet and stir to combine. Cook over medium-low heat for 5 minutes. Stir gently halfway through cooking. Sprinkle remaining cheese on top. Place skillet in oven; bake at 350 degrees for 15 minutes. Remove from oven. To serve, gently slide frittata onto serving plate & cut in 8 wedges. This is a great breakfast recipe or a awesome meal for dinner. (Tip from me; I sometimes substitute the ham for bacon & if a vegetarian-omit ham completely & use only veggies. I've served this many times for dinner for my family with hot buttered toast and jam). 156 calories & 11 grams protein. Enjoy & Blessings.
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Carrot Cake Recipe
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Total Time:25 hr 35 minPrep:35 minInactive:24 hrCook:1 hr
Yield:1 cake or 3 (9-inch) layers. Level:Easy
Ingredients
2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts
1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine
Directions:
Directions
Cake Ingredients: Frosting Ingredients:
Preheat oven to 300 degrees F.
In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
Filling and Icings:
In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
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I love carrot cakes. I will be looking to add some healthy carrot cake recipes tonight.
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Barbecue Chicken Pizza 1 pound ground chicken, 3/4 cup frozen corn kernels, 1/2 cup sliced green onions, 1/3 cup barbecue sauce, 1 package(14ozs) Italian pizza crust (12 inches), 1 1/2 cups shredded mozzarella cheese (6ozs). Preheat oven to 425F. In nonstick skillet, cook ground chicken over medium-high heat until no longer pink, breaking meat up into chunks with the side of a spoon. Stir in frozen corn, green onions, and barbecue sauce; heat through. Place pizza crust on large cookie sheet. Spoon chicken mixture onto crust and sprinkle with mozzarella. Bake pizza 10 minutes or until cheese is melted. Cut into wedges. (Tips from me; this pizza can be vegetarian also, omit ground chicken & use your favorite fresh veggies; also, sometimes I use fresh crumbled bacon instead of chicken & omit the corn & have it as a breakfast pizza, which is very healthy. It is 395 calories & 27 grams of protein.) Enjoy & Blessings.
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TaterTotCasserole 1 pound ground beef, 1 small finely chopped onion, 1 can (small) condensed cream of mushroom soup, 1/4 cup milk, 1 cup frozen mixed vegetables, 1 cup Kraft shredded cheddar cheese, 1 pound frozen bite-size tater tots or shredded hashbrowns. Heat oven to 375F. Brown meat with onions in skillet, stirring occasionally; drain. Spoon into 8-inch square baking dish. Mix soup & milk; pour over meat mixture. Top with layers of mixed vegetables, cheese & potatoes. Bake 45 minutes or til potatoes are golden brown & casserole is heated through. (Tips from me; don't thaw out frozen veggies-leave frozen, also I substitute the ground beef for ground turkey, ground sausage or ground chicken from time to time; it really creates different flavors; also, I use condensed cream of chicken soup at times, I'm not fond of mushrooms; You can top with tater tots or I also top with shredded hashbrowns. This is a recipe that you honestly can adjust to your own taste. We do have this for breakfast/brunch at times. I like to serve with a side salad & buttered rolls.) Enjoy & Blessings.
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There is a famous quote about food. I remember the quote but I don't know who said it first:
"There in no love more sincere than the love for food."
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Awesome tips that I will most certainly use
I love breakfast all the time too
Yummy
I think I will have some eggs 💋💞
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Hi Clay, it's not a problem, I will repost them soon. It's fine that things hit a glitch, it happens. All is well and I will submit the recipes later. Thanks so much and have a wonderful day.
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Thank you so much thetruth on your awesome comments on the recipe thread! It means so much to me that you commented on the thread. I too love to have breakfast for dinner quite frequently. There is nothing like the smell of bacon cooking and knowing you will be eating soon! I love to cook and have been for years. Sometimes, for breakfast I will cook a simple egg mixture for my husband and a bacon, egg cheese biscuit for myself. Our kids love breakfast for dinner also. I love pancakes and make them often, my husband puts jelly or jam on top of his, instead of syrup. I like my Maple Syrup. I have so many tips that I will be posting. I am so glad people are interested in the recipes, I will try and add more breakfast items for you. Have a lovely day, Ginger.
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Hi Clay, I am missing the Barbecue Chicken Pizza & No Bake Cookies I posted last night. I don't see them anywhere. I just added a Shrimp Creole recipe. Can you find those other 2 & post them? Thanks so much.
I think I managed to lose them somehow.
can you re-post them please.
thanks.
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Shrimp Scampi Recipe
Prep time: 10 minutes
Cook time: 5 minutes
Yield: Serves 4
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If you are using frozen raw shrimp, defrost them quickly and safely by putting the shrimp in a large bowl of lightly salted ice water (1 1/2 teaspoons of salt for every quart of water).
We cook the shrimp scampi in butter and olive oil so we can cook at a relatively high heat without burning the butter but still impart the butter flavor.
Ingredients
1 pound large (16-20 count) raw shrimp, shelled* and de-veined, (if you want, keep the tail on for an attractive presentation)
2 Tbsp olive oil
2-3 Tbsp butter
Salt
3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
1/4 to 1/2 teaspoon red pepper flakes (less or more to taste)
1/2 cup white wine (I recommend a dry white wine such as a Sauvignon Blanc)
2 tablespoons finely chopped parsley
Freshly ground black pepper to taste
1 Tbsp lemon juice
* Shell on? or Shell off? It's really up to you. Shrimp cooked shell on are more flavorful because the shells infuse more flavor into the shrimp while they cook. But, shell-on is fussier to eat. If you remove the shells before cooking the shrimp, you can save them for making shellfish stock.
Method
1 Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Stir in the slivered garlic and red pepper flakes.
2 Sauté the garlic for just a minute, until it begins to brown at the edges, then add the shrimp. Add the wine and stir to coat the shrimp with the sauce of butter, oil, and wine. Move the shrimp so they are in an even layer in the pan. Increase the heat to high and boil the wine for two to three minutes.
3 Stir the shrimp and arrange them so that you turn them over to cook on the other side. Continue to cook on high heat for another minute.
4 Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine
Serve as is, or with crusty bread, over pasta, or over rice (for gluten-free version).
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Hi Clay, I am missing the Barbecue Chicken Pizza & No Bake Cookies I posted last night. I don't see them anywhere. I just added a Shrimp Creole recipe. Can you find those other 2 & post them? Thanks so much.
I lost them somehow lady Quinnqueens.
can you re-post them please.
thanks.
in the mean time we will start work on your bar and grill.
I am still trying to learn a few things about the forum.
it messed me up when I tried to get rid of the "emma" name from your recipe at a glance thread.
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Hello thetruth and thank you so much for your kind words. They do mean so much to me and I value the honesty between all of us. I need to get away from the world and people that try to bring me down to a negative level. Here, I can be myself without worrying about making everyone else happy. I can get away from the cruel world, be surrounded by all of you at Camelot, who don't judge but encourage. Thank you so much for that, this world needs more understanding and compassion. I have found that here and with all of you. I am deeply honored and feel free to leave me a post anytime, I love chatting with you. I hope you have a wonderful Wednesday and many blessings!!
You have described Camelot perfectly. It's our little oasis on the internet. There is no other place like Camelot. Here we are supportive, encouraging, and positive. Our greatest gift is acceptance. We are interested in many things and enjoy each person who brings something heartfelt and unique. Our members bring their inner selves; and everyone welcomes them into the flock. Camelot is a safe haven.
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One tip I've learned with scrambling eggs is: to make them fluffy, don't add milk, I add a few drops of water. This makes them moist & fluffy. Second tip I have is for bacon: take each slice & run it under running water, for some reason this prevents it from curling up in the pan while frying. I have done this trick for many years, also use a bacon press if you have one, that way you don't have to turn the bacon over during cooking. Blessings
Wow, you have some great tips. I do use milk in my eggs but they stay moist and fluffy but I can try it with way to see if there's any difference. I also started using the bacon and water tip a while back. It''s amazing how that works, but it does keep it flat.
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I love pancakes as well and you are very right about not mixing til smooth. It makes them chewy and rubbery. Always leave some lumps in and flip them over when you see the bubbles forming and edges look golden, don't overcook. I only cook mine about 2-3 minutes, depending on the thickness they are. They are great served with scrambled eggs with cheese on top, a few strips of bacon, toast & jam and a glass of orange juice or chocolate milk. Yummy. Sometimes, I like to have breakfast for dinner, that is great if you are in a dinner slump. Enjoy, Blessings. (I will also be posting tips I have learned along the way too, feel free to do so also) Thanks to all of you wonderful friends. Blessings
That sounds so good. My son and I prefer breakfast foods to dinner food and often eat breakfast for dinner. Just reading your post made me salivate.
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Hi Clay, I am missing the Barbecue Chicken Pizza & No Bake Cookies I posted last night. I don't see them anywhere. I just added a Shrimp Creole recipe. Can you find those other 2 & post them? Thanks so much.
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Shrimp Creole 3 Tbsp. butter, 2 medium-size green bell peppers (finely chopped), 1 medium onion, minced, 1/4 cup chopped celery, 1 bay leaf, 1 tsp. chopped fresh parsley, 3/4 tsp. salt, 1/4 tsp. ground black pepper, 1/8 tsp dried crushed red pepper, 2 (14.5oz) cans diced tomatoes, 1 pound peeled & deveined medium size raw shrimp (26-30 count), hot cooked rice. Melt butter in a small Dutch oven over medium heat; add bell pepper & next 7 ingredients, and saute 7 minutes or until veggies are tender. Stir in tomatoes; bring to a boil, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Increase heat to medium. Add shrimp; cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Remove & discard bay leaf. Serve immediately over rice in shallow bowls. Makes 4 servings. Note from me; please only cook shrimp til they turn pink, they don't need to be cooked any longer, they will be tough. For a spicier version of this Louisiana favorite, add hot sauce or more crushed red pepper. Enjoy & Blessings.
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ROASTED SHRIMP SALAD:
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http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-salad-recipe.html
Ingredients
2 1/2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
Kosher salt and freshly ground black pepper
1 cup good mayonnaise
1 tablespoon orange zest (2 oranges)
2 tablespoons freshly squeezed orange juice
1 tablespoon good white wine vinegar
1/4 cup minced fresh dill
2 tablespoons capers, drained
2 tablespoons small-diced red onion
Directions
Watch how to make this recipe📹
Preheat the oven to 400 degrees F.
Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.
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lady Quinnqueens I messed up something.
I accidently merged your bar and grill thread into this one.
I was just trying to get rid of the name "emma" from your thread.
I clicked on the wrong thread.
now I will have to figure out how to fix it.
and if we cant fix it then we will just start a new bar and grill thread for you here.
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loving this thread.
this thread is pure magic.
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Welcome to Quinnqueens recipes at a glance.
Please post away have fun. Share with us your favorite recipes.
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WELCOME TO QUINNQUEENS RECIPES AT A GLANCE WELCOME TO QUINNQUEENS RECIPES AT A GLANCE
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Greek Chicken Pasta:
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Ingredients:
1 (16 ounce) package linguine pasta
1/2 cup chopped red onion
1 tablespoon olive oil
2 cloves garlic, crushed
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
2 lemons, wedged, for garnish
Directions:
1.Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
2.Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
3.Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.
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Shrimp Kabobs Recipe
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fturkish%2520dish-3_zpszw1xytpj.jpg&hash=f5cb603a9b696cf35551e02ae633ffd4f1ae1f3f) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/turkish%20dish-3_zpszw1xytpj.jpg.html)
Ingredients
1 cup Italian salad dressing, divided
2 pounds uncooked jumbo shrimp, peeled and deveined
2 large onions
16 large fresh mushrooms
2 large green peppers, cut into 1-1/2-inch pieces
16 cherry tomatoes
Directions
1. In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally.
2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally. Yield: 8 servings.
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Crispy Fried Catfish 12 6 ounce catfish fillets; 1 tsp. salt; 1/2 tsp. pepper; 1 (2 ounce) bottle hot sauce; Vegetable Oil; 2 cups self-rising cornmeal (Optional Tartar Sauce, Cocktail Sauce or Lemon Wedges) Sprinkle fillets with salt & pepper; place in a shallow dish. Add hot sauce to fillets, turning to coat. Cover & chill 2 hours. Pour oil to a depth of 4 inches into a large deep skillet; heat over medium-high heat to 375F. Place cornmeal mix in a large zip-top plastic freeze bag. Add fillets, 1 at a time; seal bag and shake until completely coated. Fry fillets, in batches, 4 minutes on each side or until golden brown. Drain on a wire rack or paper towels. Serve with tartar sauce or cocktail sauce and garnish with lemons if desired. A personal note from me- I get my catfish fillets from our local grocer that sells seafood and I sometimes omit the hot sauce, I do sprinkle a bit more salt/pepper on them after they are done. Also, I prefer to use canola oil when frying these)
nothing like fresh crispy fried catfish. I could eat it nearly everyday.
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This Catfish & Hushpuppy recipe is very simple and I have made it countless times for my family. I prefer to use Canola Oil when frying both of these items. Olive Oil doesn't work well, you can use vegetable oil also. It depends on your taste. I like to serve this meal with corn on the cob slathered in garlic butter. Enjoy. Blessings
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Alabama Hush Puppies Vegetable Oil, 1 3/4 cups plain white cornmeal, 1/4 cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, 1/2 tsp ground red pepper, 1 large egg, slightly beaten, 1 cup milk, 1/2 cup finely chopped onion 1.Pour oil to a depth of 3 inches into a large heavy saucepan; heat over medium-high heat to 365. 2.Combine cornmeal & next 4 ingredients in a medium bowl; make a well in center of mixture. Stir together egg, milk, and onion; add to dry mixture, stirring until moistened. 3.Drop batter by tablespoons, 6 at a time, into hot oil. Fry 2 minutes or until browned. Drain on paper towels. Makes 3 dozen. A note from me- I use a small ice-cream scoop to easily drop the batter into the hot oil.
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Crispy Fried Catfish 12 6 ounce catfish fillets; 1 tsp. salt; 1/2 tsp. pepper; 1 (2 ounce) bottle hot sauce; Vegetable Oil; 2 cups self-rising cornmeal (Optional Tartar Sauce, Cocktail Sauce or Lemon Wedges) Sprinkle fillets with salt & pepper; place in a shallow dish. Add hot sauce to fillets, turning to coat. Cover & chill 2 hours. Pour oil to a depth of 4 inches into a large deep skillet; heat over medium-high heat to 375F. Place cornmeal mix in a large zip-top plastic freeze bag. Add fillets, 1 at a time; seal bag and shake until completely coated. Fry fillets, in batches, 4 minutes on each side or until golden brown. Drain on a wire rack or paper towels. Serve with tartar sauce or cocktail sauce and garnish with lemons if desired. A personal note from me- I get my catfish fillets from our local grocer that sells seafood and I sometimes omit the hot sauce, I do sprinkle a bit more salt/pepper on them after they are done. Also, I prefer to use canola oil when frying these)
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Thanks so much my beautiful friend
I'm glad you liked the link the pancakes are tasty and good for you 😍
Rockingest. Haha love it
You are all amazingest
Mwah
And almost instant energy too.
I like mine with honey.
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A tip from me if you are gardening: If you have pests in your garden, crush up your used eggshells and sprinkle them around the base of plants to keep beetles, slugs & snails out of your garden. Blessings:-)
Great tip. That is good to know.
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(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fbragert-40_zpsdnklncyl.jpg&hash=603036d312db273cf94a4fa4aac7531074db9974) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/bragert-40_zpsdnklncyl.jpg.html)
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great to see you chilling at lady Quinnqueens bar and grill lady Divine.
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Mexicali Skillet Pasta 1 large chopped onion, 1 16 ounce jar of Salsa, 1 cup Marinara sauce from a 26 ounce jar, 1 12 ounce package frozen fully cooked meatballs, 6 ounces cavatappi pasta or elbow twists, 1 cup shredded Mexican Cheese Blend. In a nonstick skillet, heat 1 Tbsp. oil over medium-high heat. Add onions; cook, stirring, until softened for about 3 minutes. Stir in salsa, marinara sauce & 1 2/3 cups water; add meatballs. Cover; bring to a boil. Stir in pasta; cover. Over medium-low heat, simmer until pasta is tender, about 15 minutes. Uncover; sprinkle with cheese. Remove from heat. Let stand 5 minutes before serving. (If you would like you can also use turkey meatballs or if vegetarian, just omit the meatballs completely and add veggies instead. It is a quick meal that takes very little prep, I usually serve this with a side salad & buttered garlic bread. Enjoy) Blessings
I like this one. it can be prepared quickly also.
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Turkish Lamb & Eggplant Kebabs
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Makes: 8 servings
Active Time: 1 1/4 hours
Total Time: 3 3/4 hours (including 2 hours marinating time)
Ingredients
Baharat (Turkish Spice Paste) & Lamb
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon Hungarian paprika (see Note)
2 teaspoons tomato paste
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes
Kebabs
4 Japanese or other small eggplant (about 1 1/4 pounds), cut into 1/2-inch rounds
1/2 teaspoon salt
2 medium red onions, cut into 1-inch chunks
1/4 cup extra-virgin olive oil
Lemon wedges for serving
Preparation:
1.To prepare spice paste & marinate lamb: Combine 2 tablespoons oil, lemon juice, paprika, tomato paste, garlic, oregano, 1 teaspoon salt, pepper, cumin, coriander, cayenne to taste, cinnamon and allspice in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl and set aside. Add lamb to the remaining spice paste and stir until well coated. Cover and refrigerate for at least 2 hours or up to 1 day.
2.To prepare kebabs: Preheat a gas grill to medium-high heat or prepare a medium-high-heat fire in a charcoal grill.
3.Lay eggplant slices on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 15 minutes.
4.Meanwhile, thread the lamb and onion alternately onto skewers.
5.Rinse the eggplant and pat dry with paper towels. Thread horizontally onto skewers (through the skin) so the eggplant will lie flat on the grill. Stir 1/4 cup oil into the reserved spice paste in the small bowl; brush the mixture all over the eggplant.
6.Place the lamb kebabs in the center, hotter part of the grill. Place the eggplant kebabs around the outside, cooler part of the grill. (Grill the kebabs in two batches if necessary.) Grill the lamb, turning every 2 to 3 minutes, until the meat is nicely browned on the outside, but still a little pink in the center, 10 to 12 minutes total. Grill the eggplant, turning once or twice, until soft and browned on both sides, 9 to 11 minutes total. Remove to a clean large serving platter. Serve with lemon wedges.
Tips & Notes Make Ahead Tip: Marinate lamb (Step 1) for up to 1 day. | Equipment: 10 to 12 (12-inch) skewers
Note: Paprika labeled “Hungarian” is worth seeking out for this recipe because it delivers a fuller, richer flavor than regular paprika. Find it at well-stocked supermarkets, specialty-foods stores or online at penzeys.com.
Nutrition
Per serving: 262 calories; 17 g fat (4 g sat, 11 g mono); 56 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 19 g protein; 3 g fiber; 499 mg sodium; 374 mg potassium.
Nutrition Bonus: Zinc (17% daily value)
Carbohydrate Servings: 1/2
Exchanges: 1 1/2 vegetable, 2 1/2 lean meat, 2 fat
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Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt
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Ingredients
Tahini yogurt:
•3 1/2 tablespoons fresh lemon juice
•1 tablespoon Baharat Seasoning
•1 large garlic clove, pressed
•1/2 cup plain whole-milk Greek-style yogurt
•1/4 cup tahini (sesame seed paste)
Pomegranate relish:
•1 1/4 cups pomegranate seeds
•2/3 cup shelled unsalted natural pistachios, coarsely chopped
•1/3 cup coarsely chopped fresh Italian parsley
•2 1/2 tablespoons olive oil
•2 1/2 teaspoons fresh lemon juice
Chicken:
•1/2 cup coarsely grated onion
•2 tablespoons fresh lemon juice
•2 tablespoons olive oil
•2 teaspoons Baharat Seasoning
•4 skinless boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
•Warm pita breads
•Special equipment: 4 10- to 12-inch-long metal skewers
•Ingredient info: Greek-style yogurt is sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. Tahini (sesame seed paste) is available at some supermarkets and at natural foods stores and Middle Eastern markets.
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A tip from me if you are gardening: If you have pests in your garden, crush up your used eggshells and sprinkle them around the base of plants to keep beetles, slugs & snails out of your garden. Blessings:-)
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Mexicali Skillet Pasta 1 large chopped onion, 1 16 ounce jar of Salsa, 1 cup Marinara sauce from a 26 ounce jar, 1 12 ounce package frozen fully cooked meatballs, 6 ounces cavatappi pasta or elbow twists, 1 cup shredded Mexican Cheese Blend. In a nonstick skillet, heat 1 Tbsp. oil over medium-high heat. Add onions; cook, stirring, until softened for about 3 minutes. Stir in salsa, marinara sauce & 1 2/3 cups water; add meatballs. Cover; bring to a boil. Stir in pasta; cover. Over medium-low heat, simmer until pasta is tender, about 15 minutes. Uncover; sprinkle with cheese. Remove from heat. Let stand 5 minutes before serving. (If you would like you can also use turkey meatballs or if vegetarian, just omit the meatballs completely and add veggies instead. It is a quick meal that takes very little prep, I usually serve this with a side salad & buttered garlic bread. Enjoy) Blessings
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Thanks so much my beautiful friend
I'm glad you liked the link the pancakes are tasty and good for you 😍
Rockingest. Haha love it
You are all amazingest
Mwah
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Thank you Lady Divine for the wonderful link to those amazing pancakes!! Now that I know you are vegetarian, I will post some meals like that for you. Clay, that is a great word you invented! I am going through my various lots of recipe books to tag which ones to post. I will add more later. Blessings
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Smucker Family Jewel Box Cookies 1 Cup plus 2 tbsp. All Purpose Flour, 1/3 Cup Sugar, 1/2 Cup Butter (softened), 1 Large egg yolk (beaten), 1/2 tsp. Vanilla Extract, 1/4 Cup Smucker's Cherry Preserves, or your favorite jam or preserves. Combine flour & sugar in a large bowl, cut in butter with a pastry blender or two knives til coarse crumbs form. Add beaten egg yolk & vanilla. Mix together til dough holds together. Shape into small balls using half teaspoonfuls. Place 1-inch apart on cookie sheet. Make small indentations in center of each. Chill for 20 minutes. Heat oven to 350F, fill each cookie with scant 1/4 teaspoon jam, jelly or preserves. Bake 11-13 minutes or until edges are golden brown. Makes 6 DZ. My family loves these little cookies and I use various jams when making them, that way you have a variety of flavors to enjoy. I hope you all like them as much as my family. Blessings
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Thank you Clay for it all. I love this thread so much, I can't wait to start posting and sharing photos & tips. Blessings
this is going to be the rockingest thread.
I just invented that word: "rockingest".
I will be contributing with some cool recipes tomorrow evening.
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http://allrecipes.com/recipe/baked-teriyaki-chicken/
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Yummy this is fun
I enjoy pancakes and most recently tried
FlapJacked
It's a Protein Pancake mix which has 17grams of protein because it actually has whey protein isolate in the mix. I use an entire egg cause I'm vegetarian and I enjoy the benefits in having both the yolk and the whites of the egg
Although the package just says water
Plus I use real Maple syrup because of all the minerals directly from the tree
Check them out
Flapjacked.com
Blessings
I am already in the mood for pancakes tomorrow.
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I love it!
Thank you so much for the rainbows
Camelot is idyllic for all of our playtime and for sensitive souls to express freely from their passionate hearts
I am so honoured and proud to see you blossom and this is just the beginning
I can't wait to read more of your prose my wordsmith
Love and light
Always forever
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Yummy this is fun
I enjoy pancakes and most recently tried
FlapJacked
It's a Protein Pancake mix which has 17grams of protein because it actually has whey protein isolate in the mix. I use an entire egg cause I'm vegetarian and I enjoy the benefits in having both the yolk and the whites of the egg
Although the package just says water
Plus I use real Maple syrup because of all the minerals directly from the tree
Check them out
Flapjacked.com
Blessings
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I am going to post recipes here daily so I can contribute to this amazing thread.
there will be something for everyone here.
we are all crazy about great food.
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Thank you Clay for it all. I love this thread so much, I can't wait to start posting and sharing photos & tips. Blessings
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I am loving this thread already.
who does not love food.
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One tip I've learned with scrambling eggs is: to make them fluffy, don't add milk, I add a few drops of water. This makes them moist & fluffy. Second tip I have is for bacon: take each slice & run it under running water, for some reason this prevents it from curling up in the pan while frying. I have done this trick for many years, also use a bacon press if you have one, that way you don't have to turn the bacon over during cooking. Blessings
I see. nice trick to know.
I love eggs and have them nearly every morning.
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One tip I've learned with scrambling eggs is: to make them fluffy, don't add milk, I add a few drops of water. This makes them moist & fluffy. Second tip I have is for bacon: take each slice & run it under running water, for some reason this prevents it from curling up in the pan while frying. I have done this trick for many years, also use a bacon press if you have one, that way you don't have to turn the bacon over during cooking. Blessings
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I love pancakes as well and you are very right about not mixing til smooth. It makes them chewy and rubbery. Always leave some lumps in and flip them over when you see the bubbles forming and edges look golden, don't overcook. I only cook mine about 2-3 minutes, depending on the thickness they are. They are great served with scrambled eggs with cheese on top, a few strips of bacon, toast & jam and a glass of orange juice or chocolate milk. Yummy. Sometimes, I like to have breakfast for dinner, that is great if you are in a dinner slump. Enjoy, Blessings. (I will also be posting tips I have learned along the way too, feel free to do so also) Thanks to all of you wonderful friends. Blessings
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How amazing this will be, I was hoping it would be a huge hit. Thank you, all of you that have posted something on my recipe thread, I thought it would be interesting to post various recipes and find out what each persons taste's are. This is awesome and feel free to post away. I will start in the morning, I've had a long day. I'm so excited I probably won't sleep a wink tonight. I bid all at Camelot a goodnight til tomorrow, Blessings.
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I love this and am going to have so much fun with it. My two passions are cooking & writing. Please feel free to post any recipes you wish and I will be posting them every week. I will try and add photos to show the finished product. I will have everything from main dishes to desserts to drinks. Please enjoy and start posting!! Thank you Clay. Blessings A little Batch of Smores to get started-yummy
this is going to be a fantastic thread lady Quinnqueens.
we gave it a running start. I merged another recipe thread with your thread.
this effectively gives folks a chance to start enjoying the various recipes right away.
cant wait to see some of your amazing recipes.
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Welcome to Quinnqueens recipes.
Please make yourself at home and share your favorite recipes.
Post away and have fun.
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WELCOME TO QUINNQUEENS RECIPES AT A GLANCE WELCOME TO QUINNQUEENS RECIPES AT A GLANCE
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Welcome to Quinnqueens Recipes.
Please share your favorite recipes and have fun.
Make yourself at home. We are glad you are here.
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Welcome to Quinnqueens Recipes Welcome to Quinnqueens Recipes Welcome to Quinnqueens Recipes
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I love pancakes:
Best Buttermilk Pancakes:
Want to know the secret to fluffy buttermilk pancakes? Do not overmix your batter. The batter for your buttermilk pancakes should not be beaten smooth; it should have small to medium lumps. And in the end, your pancakes will be light and fluffy and have lots of flavor!
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
1 cup fresh blueberries (optional)
Directions
1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
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lets go ahead and jumpstart your thread. I will merge another one with this so we have a huge running start.
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I love this and am going to have so much fun with it. My two passions are cooking & writing. Please feel free to post any recipes you wish and I will be posting them every week. I will try and add photos to show the finished product. I will have everything from main dishes to desserts to drinks. Please enjoy and start posting!! Thank you Clay. Blessings A little Batch of Smores to get started-yummy
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Welcome to Quinnqueens recipes.
Please share your best recipes and have fun.
Make yourself at home and have fun.
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WELCOME TO QUINNQUEENS RECIPES WELCOME TO QUINNQUEENS RECIPES WELCOME TO QUINNQUEENS RECIPES
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Hi Clay, I have a question, could I get like a title at my castle or something? I see other boards with the peoples interest and they post away. I would really like to have a title like Quinnqueens Recipes at a Glance, I am into cooking very much. I just need a title on a board, like you did on the Bar & Grill. If you can't that's okay but I would love to have something with a thread with a title-I love the recipe idea. I have lots of recipes & photos I would love to share. It's one of my passions. Thanks
you can have anything you want at Camelot.
it is your Camelot.
I can do that right away.
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Hello Lady Divine, thank you for the beautiful kind words to me. I've never been to Spain either, but love the photo. I saw it and just had to post it on here. I think it's so pretty and lovely. I hope you have a wonderful evening Lady Divine. I'm fixing to head over to Twitter and see what's going on, some followers refuse to follow me back. Drives me crazy trying to deal with some of them. Stay beautiful Lady Divine!! Here is a little something for you my great friend-I remember you said you love rainbows, here is you a double rainbow-enjoy beautiful Lady Divine!! Blessings.
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Lady Quinqueens
How lovely
Spain I've never been one of my best friends just spent three weeks a fast Spanish course she says she had an awesome time
Hello Exotic great to see you here too! Exotic Lady Ginger is a sweet heart.
Blessing to you both 💋
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Enjoy a beautiful sunset in Southern Spain. I find this photo so calming and relaxing. As I gaze upon it, I can imagine myself strolling along the sandy beach as the tide comes in. Blessings
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Here is a little cocktail for all of you that are thirsty, enjoy and many Blessings to everyone!!
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Good
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Hi Clay, I have a question, could I get like a title at my castle or something? I see other boards with the peoples interest and they post away. I would really like to have a title like Quinnqueens Recipes at a Glance, I am into cooking very much. I just need a title on a board, like you did on the Bar & Grill. If you can't that's okay but I would love to have something with a thread with a title-I love the recipe idea. I have lots of recipes & photos I would love to share. It's one of my passions. Thanks
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Hello thetruth and thank you so much for your kind words. They do mean so much to me and I value the honesty between all of us. I need to get away from the world and people that try to bring me down to a negative level. Here, I can be myself without worrying about making everyone else happy. I can get away from the cruel world, be surrounded by all of you at Camelot, who don't judge but encourage. Thank you so much for that, this world needs more understanding and compassion. I have found that here and with all of you. I am deeply honored and feel free to leave me a post anytime, I love chatting with you. I hope you have a wonderful Wednesday and many blessings!!
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Thank you Clay, I'm glad you like it. I hope others do too. The artwork is utterly gorgeous and I thank you so much for it. You do such awesome work and I love Camelot, where I can just be me, without being judged. It is a special place for me to escape to when I have time or just need to be rid of the world for awhile. Thank you for creating such a place!!
Quinnqueens, you have described Camelot perfectly. It is our safe haven on the internet, a no judgment zone where everyone is welcomed and accepted. We are so grateful for our fearless leader Clay. His generosity knows no bounds. We are glad you have found us too.
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Thanks Clay for the awesome words. I am trying to liven things up a bit, it will take me time. I hope you have a great evening. Many Blessings!!
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Thank you so much for the words of encouragement Lady Divine!! Your comments mean the world to me and I'm happy you like reading what I write. I wasn't too sure about the last one, it just popped in my thoughts and in 5 minutes, I had it wrote down. I am working on another one now, will post when it's finished. You have made my day Wise One with your beautiful input on my work. I am deeply touched Divine for the comforting words here and on Twitter. Here, I can write to you exactly what my thoughts are without thousands of eyes seeing. I am glad to know we can interact here without the world reading or intruding on our conversations. I hope you have a wonderful day Divine. Many Blessings!!
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quinnqueens bar and grill is rocking.
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Wowza I'm loving your creative flow I knew you had it in you Woohoo🎉🎊
I am sooo proud of you my great friend
Keep them coming by delightful wordsmith
Much love and light
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Thank you Clay, I'm glad you like it. I hope others do too. The artwork is utterly gorgeous and I thank you so much for it. You do such awesome work and I love Camelot, where I can just be me, without being judged. It is a special place for me to escape to when I have time or just need to be rid of the world for awhile. Thank you for creating such a place!!
affirmative lady quinnqueens.
that is what is so cool about Camelot.
here people can just do their own thing and share and nobody every bothers anybody.
it is a cool, calm, quiet, and peaceful place where we all can just be ourselves.
I will create that castle for you after dinner.
stay tuned.
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Thank you Clay, I'm glad you like it. I hope others do too. The artwork is utterly gorgeous and I thank you so much for it. You do such awesome work and I love Camelot, where I can just be me, without being judged. It is a special place for me to escape to when I have time or just need to be rid of the world for awhile. Thank you for creating such a place!!
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[/quote]
beautiful prose lady Quinnqueens.
Thank you so much Clay, glad you liked it. I posted another that just popped in my head. I've loved to write for so long. Thanks for the opportunity. Can you get the thread started with images for my new thread about favorite memories? I want it called Camelot's Friends Memories-Old & New, if you can. I would like a castle, my shield, flowers of any kind, or anything you can come up with. You are amazing at that. Let me know if you can do it for me, I would love a new thread and don't know how to do it. I want a place for every one to be able to post their favorite memories anytime they feel like it. Thanks so much. lady Quinnqueens Love the new artwork you just did-it's so amazingly gorgeous!! Love it!!!!!!
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fantastic stuff lady Quinnqueens.
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[/color] Early Morning/ Late Sunset Looking out through the early morning, when the grass is wet with dew and the Sun is just making its presence known Life is full of amazement at all the creations, great and small, starting to show themselves in the early morning. Nature is splendid in her natural beauty to us and all of her glorious wonders. As the evening Sun sets on the horizon, we reflect on the day's Blessings. I sit outside under my favorite tree and watch as yet another Sunset passes me. The creatures slowly make their way back to their nestled homes to settle in for the night. The splendor of the quietness and simple living is so fulfilling to ponder and reflect upon. Mother Nature comes and goes each day and with it, brings much wonder and awe to us all!
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Misty Morn : Through the rain dense fog of a misty morning, I hear the birds chirping and the Sun finally appears. I can feel the tug of the outdoors calling my name, ever so quietly. Do I answer or just ignore? The unspoken Sunshine of the mornings light is blinding and yet the rays so full of warmth. I look out from my favorite perch, high atop a bluff of the wonderful universe just below. My eyes are wide with amazement and my heart so full of wonder. Now, I know the true beauty of what lies in the foggy misty morn. (https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2F%5Bcolor%3Dblack%5D%5B%2Fcolor%5D&hash=1e8672eb369a082e067fd1c103bc3285db8eeddb)
beautiful prose lady Quinnqueens.
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Misty Morn : Through the rain dense fog of a misty morning, I hear the birds chirping and the Sun finally appears. I can feel the tug of the outdoors calling my name, ever so quietly. Do I answer or just ignore? The unspoken Sunshine of the mornings light is blinding and yet the rays so full of warmth. I look out from my favorite perch, high atop a bluff of the wonderful universe just below. My eyes are wide with amazement and my heart so full of wonder. Now, I know the true beauty of what lies in the foggy misty morn. (https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2F%5Bcolor%3Dblack%5D%5B%2Fcolor%5D&hash=1e8672eb369a082e067fd1c103bc3285db8eeddb)
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lady quinnqueens, lady Divine we have a new board at Camelot.
it sits right next to Camelot Fantasy at the liberal arts and humanities section.
we just fired up this section. now we will slowly build it and have fun with it.
http://www.camelotelitetennis.com/wazimotometal-universe-of-metal/
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Beautiful place Lady Quinnqueens I'm loving it!
General CD as always kicking in high gear with your amazing images. You care for your Camelot family as we all care for you and each other
Love and light
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Thanks so much dear Clay for the amazing artwork, I truly love it, it touches my heart and speaks to me. I am extremely grateful for the friendship and for everyone here at Camelot! You are a true friend and I am honored to be your friend also. You are a Knight in Shining Armor who helps all of us here. Divine is awesome too, I feel a special connection to her also and value her friendship highly. I hope you have a wonderful Monday and take care. Blessings, Ginger.
you are too kind.
Camelot is a very special place. glad you are here and enjoying Camelot.
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Thanks so much dear Clay for the amazing artwork, I truly love it, it touches my heart and speaks to me. I am extremely grateful for the friendship and for everyone here at Camelot! You are a true friend and I am honored to be your friend also. You are a Knight in Shining Armor who helps all of us here. Divine is awesome too, I feel a special connection to her also and value her friendship highly. I hope you have a wonderful Monday and take care. Blessings, Ginger.
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Thanks Divine, I will need your help to get it started, since I know nothing of how this all works on here. I'm glad you like the idea also! I don't know how to start a thread or what I need to do. Any help would be most appreciated. I liked the little sweet something that someone wrote you, that was very nice of him! I hope you have a great day. I have some photos of double rainbows that were in front of our house a few years ago. I will try and post them on here for you. They were so amazing to look at. Many Blessings, Ginger.
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Great idea about recalling the past and the journeys of people.
Everybody could add and it's your fantastic idea to run with it!
Awesomeness
Love and light
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Hi everyone, what would you like to see on my page here? I am open to any suggestions and welcome the input very much. I hope you all have a great Sunday and enjoy the weather. Ginger :D
Sweet Lady Ginger
This is your vision and we will be happy to play with you.
Freedom to be YOU
Accepted and supported in all of your creative venues
Love and light
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Hi there thetruth, thanks so much for the great comments on my ideas. I've always loved writing things down in a journal to keep memories alive and not forgotten. I thought why not create a thread from me for everyone to post anytime, their fondest memories of anything, be it family, friends, pets or a new journey in your life. I've always loved to listen to others stories of great times in their lives and why not write it down for Camelot to read. I hope to get many posts there. I'm thinking of calling it: Memories of Long Ago & Now. Does that sound okay to you or do you have a suggestion? Maybe Camelot's Days of Past & Present. I kind of like the last one. As for recipes, I love to cook! I'm Southern , in Georgia, and I cook every day. Tonight I made homemade meatball subs & sweet potato fries. I will be posting photos & recipes at the Bar & Grill, for those interested. I thank you so much for your input and please call me Ginger. Let me know what you think of the names and have a great Sunday thetruth, bye for now, Ginger
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Love love love the amazing pics you have done for me, truly brilliant Clay. You have outdone yourself on these. They would look nice on Twitter since it doesn't show my name. Thank you so much for them, I am deeply honored my wonderful friend. I will get with Lady Divine about the new thread in a day or two, since I've got so much going on at home right now. Please feel free to post the new image on Twitter, I am going to learn how to do all this when I have time. Between the weather, my hubby, grown kids and 3 grandsons, my time is stretched right now. It will be better next week and I will have more time. Thanks again and enjoy the 4th of July, Ginger.
Both are great ideas. The memory board though is awesome. That would be so much fun. What a novel idea. I'd love to participate. Think how much our remembrances will ignite the flame of time and experience. I'm going to keep an eye out for this. So cool. I'd love to see some of your cooking photos too. I need some new recipes, bad.
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Love love love the amazing pics you have done for me, truly brilliant Clay. You have outdone yourself on these. They would look nice on Twitter since it doesn't show my name. Thank you so much for them, I am deeply honored my wonderful friend. I will get with Lady Divine about the new thread in a day or two, since I've got so much going on at home right now. Please feel free to post the new image on Twitter, I am going to learn how to do all this when I have time. Between the weather, my hubby, grown kids and 3 grandsons, my time is stretched right now. It will be better next week and I will have more time. Thanks again and enjoy the 4th of July, Ginger.
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Oh Clay, you are such a hoot and always make me smile. Thank you my friend. Yes, I can cook up some mean hamburgers with all the fixings and homemade dessert. I do love to cook and it shows!! I think I might start posting some of my creations on here, followed by recipes-if anyone wants the recipe-but will post the photo. What do you think? Also, I've been meaning to ask you what you think about an idea I have. I am thinking about starting a forum about the best memories all of us have from childhood to now. Something like Memories of Long Past and of Today? I would like to have a place where anyone can post messages of their favorite memories or things they like now that they are happy with in life. I would like photos of like an old castle and moat, love those, young & older people in the Camelot attire, and a header above something like: Camelot Memories Of Long Past and Today. It's just an idea where we all can come share the things that have inspired us when we were younger or whatever they want to write, it's an open board. What do you think? Have a great evening Clay, Ginger.
fantastic idea.
run with it ginger.
and don't be shy. let us know if you would like another thread for yourself here.
just let divine metamorphoses know.
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Oh Clay, you are such a hoot and always make me smile. Thank you my friend. Yes, I can cook up some mean hamburgers with all the fixings and homemade dessert. I do love to cook and it shows!! I think I might start posting some of my creations on here, followed by recipes-if anyone wants the recipe-but will post the photo. What do you think? Also, I've been meaning to ask you what you think about an idea I have. I am thinking about starting a forum about the best memories all of us have from childhood to now. Something like Memories of Long Past and of Today? I would like to have a place where anyone can post messages of their favorite memories or things they like now that they are happy with in life. I would like photos of like an old castle and moat, love those, young & older people in the Camelot attire, and a header above something like: Camelot Memories Of Long Past and Today. It's just an idea where we all can come share the things that have inspired us when we were younger or whatever they want to write, it's an open board. What do you think? Have a great evening Clay, Ginger.
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I am looking for the best burger in town.
I hear this is the place where you can get one.
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Thank you Clay so much for the lovely new photo and the words of strength. That makes me feel so blessed and safe. At times, I can get very nervous and it's nice to know I have all of Camelot to rely on. Every one can rely on me also, I strongly believe in strong ties to family and friends. You all at Camelot are both and I cherish each and every one of you that has come into my life. I couldn't be happier at Camelot and knowing that I'm protected and where everyone takes care of each other, that's the way it's suppose to be!! Thank you all from the bottom of my heart, Ginger.
What a sweet post. We're glad you're here, too.
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Thank you Clay so much for the lovely new photo and the words of strength. That makes me feel so blessed and safe. At times, I can get very nervous and it's nice to know I have all of Camelot to rely on. Every one can rely on me also, I strongly believe in strong ties to family and friends. You all at Camelot are both and I cherish each and every one of you that has come into my life. I couldn't be happier at Camelot and knowing that I'm protected and where everyone takes care of each other, that's the way it's suppose to be!! Thank you all from the bottom of my heart, Ginger.
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ginger Camelot family is known for awesome support.
we all support each other 100% here and on twitter.
there is also great deal of strength in numbers. we are strong and we are united.
one for all and all for one.
it is the way of the Camelot.
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Thank you Divine for the suggestion about the DM, I think I will put that on there. It has been so rainy here today and I have had so much to get taken care of. I think it is suppose to rain on the 4th of July also. I am liking Twitter and I appreciate your help so much, you are a very generous soul and I thank you. I hope you have a pleasant evening, Ginger.
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It had 2 photos together, so I chose this one. I changed it on Twitter also because some men were DM me with very graphic and **** photos of their lower half. That freaked me out and I wanted my photo and name off there. I don't know why some people feel they can send such horrible messages to people. Thanks so much Clay, even if you can't find that 1, whatever you put on there is fine with me. You have great taste, Ginger.
Lady Ginger
Happy to have you here
DM on Twitter is risqué men and women DM things they should not and things that I do not invite
Which is why I state DM by invite only. As your followers increase the automatic DMs sent are unbelievable you end up losing DMs from the few people I do interact with me
Take it all with a grain of salt
Bid them good bye delete and move forward
Think of it this way. I feel sorry for these insecure people who need to do that for some attention
Just delete the DM
Stay in TL work your magic with all the people who actively seek you in kindness and love
Always love and light my friend
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Oh wow ginger.
Your new avi looks great on the cell phone too.
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I love the new photo! Thanks Clay for making it and posting it for me. Thanks Divine for the Iced Coffee, the bar could use it. Thanks to both of you, have a great day, I am off to take care of business for the day, tootles, Ginger.
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Ice coffee kinda suits the Bar and Grill
Happy to have you here xxxx
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I am worn out now.
it has been a long day. mom and dad were in town. I had been busy entertaining them.
they are back in baton rouge now. safe and sound.
we will try some images tomorrow night and see if you like them.
have fun on twitter and at Camelot.
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Hi Clay, I love the pics and don't know how to make 1 of them my profile photo. I would prefer you try to fix it for me, I'm at a loss as how to do it. Anyone of them except the older pic with the bird, would be fine. I hope you can do it. I've never learnt to copy & paste or post a link. Let me know if you are going to do this for me, thanks so much, Ginger.
no worries. we can try some of these and see how they come out.
send me your password for Camelot. and then once we have the image that you like, you can always change your password.
send me your password for Camelot on twitter.
or you can do it here also. we have a PM system.
twitter would be the easiest and the fastest.
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Hi Clay, I love the pics and don't know how to make 1 of them my profile photo. I would prefer you try to fix it for me, I'm at a loss as how to do it. Anyone of them except the older pic with the bird, would be fine. I hope you can do it. I've never learnt to copy & paste or post a link. Let me know if you are going to do this for me, thanks so much, Ginger.
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check these images out ginger.
try them out as your avi and see how they look.
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fballsy-501_zpsmfs24sly.jpg&hash=532c0e85a885300d636127784206f163b34d712e) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/ballsy-501_zpsmfs24sly.jpg.html)
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fballsy-110_zpsirhqbtbb.jpg&hash=857bf2cda8825e8e8e05cddf9f21b9f517937aa1) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/ballsy-110_zpsirhqbtbb.jpg.html)
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fballsy-109_zpspqx5452h.jpg&hash=5720fc5c8b2583001b47582f98ac40b89b5ed221) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/ballsy-109_zpspqx5452h.jpg.html)
this one may work:
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fballsy-500_zpsmhihffef.jpg&hash=eb5ab6bd0438ada2664d97dc46754f5fecdc0f72) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/ballsy-500_zpsmhihffef.jpg.html)
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fmaidens-21_zpshvhfohpd.jpg&hash=1e8301f447c709fcffca9e549633507e37b8eb4f) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/maidens-21_zpshvhfohpd.jpg.html)
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also if it is stretched like it is here due to the forum software, it does not show and also loses all its resolution.
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I found the image. I think it is just too narrow.
I am not able to make it smaller since it is too narrow.
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fdress-62_zpsyhryo2zw.jpg&hash=ca3cf2c47e5ee001ee1dd75d946a312a0896bcbc) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/dress-62_zpsyhryo2zw.jpg.html)
I will post some other possible candidates here for you for your avi.
you can check them out and see if you like them.
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It had 2 photos together, so I chose this one. I changed it on Twitter also because some men were DM me with very graphic and **** photos of their lower half. That freaked me out and I wanted my photo and name off there. I don't know why some people feel they can send such horrible messages to people. Thanks so much Clay, even if you can't find that 1, whatever you put on there is fine with me. You have great taste, Ginger.
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ok ginger I will start looking for this one and see what I can do with it.
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Yes, please try and find it to make it smaller. I don't know how to do that. It was one of the first photos you made for me. I hope you can get it smaller, I love it so much. Thanks Clay for every thing!! :D
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ginger do you want me to post some other possible candidates for your avi?
I will try to find this current one you have and see if I can make a bit smaller.
it is not showing at all.
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Hi everyone, this is a little something I have been working on and hope you all like it. Please let me know either way please. A faint whisper in the wind, I can barely hear it calling out to me. I try to reach out and grasp what is whispering to me. Finally, finally I hear it myself, it's Desire calling my name. I reach out and grasp hold so tightly not wanting to let it go. I hold it so lovingly to my heart and finally answer the faint whisper of the night. Ginger Rogers.(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2F&hash=4c182ae4f304f9c6a4d5ab9f816cc8285e24e1ac)
Lady Ginger I Love it
This is simply the tip of the iceberg
You're gifted you trusted and it flowed
Keep them coming
Love the image you chose as well
Thank you for sharing
Love and light
Divine
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Hi everyone, this is a little something I have been working on and hope you all like it. Please let me know either way please. A faint whisper in the wind, I can barely hear it calling out to me. I try to reach out and grasp what is whispering to me. Finally, finally I hear it myself, it's Desire calling my name. I reach out and grasp hold so tightly not wanting to let it go. I hold it so lovingly to my heart and finally answer the faint whisper of the night. Ginger Rogers.(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2F&hash=4c182ae4f304f9c6a4d5ab9f816cc8285e24e1ac)
it is beautiful ginger.
keep them coming.
thanks for sharing.
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for some reason your avi came out too big ginger.
we may have to try to re-size it.
we can try different sizes and see which one will work and show best.
I will post different sizes here a little later tonight.
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Thanks my lovely photo is fixed and I love it. Thanks so much Clay, love it as usual.
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(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2FDILLIGENCE-10_zps5se0wq7v.jpg&hash=6e39aae5b925e0bc4607da264355fa4e50fb8ff0) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/DILLIGENCE-10_zps5se0wq7v.jpg.html)
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Hi everyone, this is a little something I have been working on and hope you all like it. Please let me know either way please. A faint whisper in the wind, I can barely hear it calling out to me. I try to reach out and grasp what is whispering to me. Finally, finally I hear it myself, it's Desire calling my name. I reach out and grasp hold so tightly not wanting to let it go. I hold it so lovingly to my heart and finally answer the faint whisper of the night. Ginger Rogers.(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2F&hash=4c182ae4f304f9c6a4d5ab9f816cc8285e24e1ac)
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Hi everyone, what would you like to see on my page here? I am open to any suggestions and welcome the input very much. I hope you all have a great Sunday and enjoy the weather. Ginger :D
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My favorite food is a juicy cheeseburger with extra cheese and chili cheese fries with a tall glass of sweet tea. I know it's not healthy, that's why I only indulge in it once in a blue moon!! Ha, ha. Blessings to all, Ginger, :D
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That burger looks so delicious and sweet potato fries are yummy. My little pooch loves sweet potato treats too!! The images are just breathtaking and so captivating!! I love them all!!!! Thank you every one for the warm welcome here and all your help. You ALL are such special people, that I am very glad to know. Best wishes to all, Ginger. :-*
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I will have sweet potato fries yummy
Count me in peeps
Mwah!
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(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fballistic-934_zps6rfvzb77.jpg&hash=a52a0d645c5e6857f3b4982d102526a2a11e9058) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/ballistic-934_zps6rfvzb77.jpg.html)
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fballistic-931_zpsthpqhdjt.jpg&hash=5df35ad85a9a0b383790d4f79903f1725ffaf813) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/ballistic-931_zpsthpqhdjt.jpg.html)
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(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fballistic-930_zps8fdeladw.jpg&hash=acf064efc6ca1cee1a27294a44f68e34e422a9eb) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/ballistic-930_zps8fdeladw.jpg.html)
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fballistic-917_zpss9rfpngi.jpg&hash=f9652ad00bf2f8487590b292b90f9f589dd52cbe) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/ballistic-917_zpss9rfpngi.jpg.html)
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Burger time. Veggie burger as well.
That burger looks great. I know exactly what I'm having for dinner tomorrow.
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Burger time. Veggie burger as well.
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great to see you Ginger.
please post away and have a blast. also please feel free to post anywhere you like and as much as you like.
we will all try to contribute to your Bar and Grill.
we will be stopping by for burgers and coffee.
what is your favorite food?
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Hello to you also and thanks for stopping by! I look forward to getting to know each of you. Take care, Ginger. :)
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Thank you Divine, I love it also and this entire wonderful community! Take care and many blessings to you, Ginger. :D
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To add to the serenity of the pictures General CD created
Welcome!
This is exciting so happy to have you here!
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Oh my Clay, it's so beautiful. Thank you, thank you my wonderful friends!! You, Divine, Poetic Flower and Sean are awesome and I'm so glad I met all of you, Ginger ;).
☺Hello.
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we are glad you are enjoying Camelot.
I posted this image in the very first post above also:
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fginger-300_zpsmgye0w2g.jpg&hash=c8b149b3ad7ea5a1a84f9367b29bbb89a2cb673a) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/ginger-300_zpsmgye0w2g.jpg.html)
This is very pretty and serene looking.
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(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fginger-300_zpsmgye0w2g.jpg&hash=c8b149b3ad7ea5a1a84f9367b29bbb89a2cb673a) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/ginger-300_zpsmgye0w2g.jpg.html)
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we are glad you are enjoying Camelot.
I posted this image in the very first post above also:
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fginger-300_zpsmgye0w2g.jpg&hash=c8b149b3ad7ea5a1a84f9367b29bbb89a2cb673a) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/ginger-300_zpsmgye0w2g.jpg.html)
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:) It is amazing, I absolutely love it. Thank you to all, Ginger. :D
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(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fginger-1_zpswbc2dp2v.jpg&hash=023adbfe4401ad84de2e1071f5472589e375426c) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/ginger-1_zpswbc2dp2v.jpg.html)
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I added this image to the opening post at the top.
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fginger-2_zpsqsfh3egp.jpg&hash=e9eb04ebfbbf07379f4ff1d366ba60cedef2babf) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/ginger-2_zpsqsfh3egp.jpg.html)
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you will love Camelot lady Quinnqueens.
we are just a small family here. all of the people are very cool.
there is a lot at Camelot to enjoy. explore away and have fun.
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Oh my Clay, it's so beautiful. Thank you, thank you my wonderful friends!! You, Divine, Poetic Flower and Sean are awesome and I'm so glad I met all of you, Ginger ;).
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welcome to Camelot Quinnqueens.
Post away and have fun.
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WELCOME TO QUINNQUEENS BAR AND GRILL WELCOME TO QUINNQUEENS BAR AND GRILL WELCOME TO QUINNQUEENS BAR AND GRILL
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fginger-300_zpsmgye0w2g.jpg&hash=c8b149b3ad7ea5a1a84f9367b29bbb89a2cb673a) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/ginger-300_zpsmgye0w2g.jpg.html)
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fleonidas-1%2Fginger-2_zpsqsfh3egp.jpg&hash=e9eb04ebfbbf07379f4ff1d366ba60cedef2babf) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/leonidas-1/ginger-2_zpsqsfh3egp.jpg.html)
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Greenteam, my sister makes that recipe all the time. It's pretty good and yummy. Thanks!
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Roasted Citrus Chicken
If you have a lot of Citrus that you picked off your trees before the Big Freezes here's another use.
Two large lemons. one sliced, one juiced
Two large oranges, one sliced, one juiced
1/4 cup olive oil
2 tablespoons sugar
seasonings of your choice: salt, pepper, lemon pepper, paprika, parsley flakes, garlic, onion
your favorite cuts of chicken
place one layer of the sliced lemon and orange in a roasting pan
add the chicken
Whisk the lemon/orange juice, olive oil, seasonings, and sugar in a small bowl and
pour the mixture over the chicken
season the top of the chicken with thyme and rosemary or your favorite seasonings
layer the remaining slices of lemon and oranges on top
let marinate in the refrigerator for 30 minutes
preheat oven to 400* F
bake for an hour to an hour and 15 minutes
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holy smokes. that does look fantastic.
i might try to make that when i have time.
;D ;D ;D ;D
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Rava dosa looks so complicated and yet so easy to make. I can cook curry including butter chicken very well. Completely mouth watering. People can't stop talking about it once they eat it! Only downside is, I don't cook as often because all the spices make a very strong smell and in a condo apartment, it's really not ideal to cook any curry, period. I myself hate the smell but once in a while I can afford it. All these spices, as bad as they sound, they are so good for health.
Here's my Chicken Noodle recipe:
~ Hearty Chicken Noodle Soup ~
Ingredients:
6 cups chicken stock
1 large onion
4 stalks celery
Minced garlic (as much as desired)
Minced ginger (as much as desired)
1 bunch kale
3 large carrots (sliced or grated)
2 organic chicken breasts (cooked and peeled)
4 tbsp. olive oil
2 cups wheat-free pasta of choice (brown rice, kamut, spelt etc.) (wild rice can be used in place of pasta if you prefer)
Salt and pepper to taste
Remove skin from chicken and bake at 350°F until middle is just slightly undercooked. Remove from oven and let cool.
Meanwhile, in a large pot, heat the olive oil over medium heat and add in onions, stirring until golden. Add celery, garlic and ginger. Add kale, carrots, salt and pepper reduce heat and cover pot for 10 minutes, or until vegetables are cooked through.
Add in stock and bring to a boil. While waiting for stock to boil, pull the chicken breast apart to make small chicken pieces. Add in chicken and pasta and continue simmering until pasta is cooked through.
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fjuliaiman.files.wordpress.com%2F2010%2F05%2Fchicken-noodle-soup-with-kale.jpg&hash=bc35634e6be826dc556cec5e5b2ac970253fa168)
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looks exquisite emma.
I am hungry instantly.
;D ;D ;D
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I have one very good chicken soup receipe. I will post it later.
I made some lamb curry this Sunday. It was very good. Made some rava dosa too. Went well together.
Kind of look like this after cooking and making them - Lamb curry and rava dosa:
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fflavoursandspices.co.uk%2Fimage%2Fdata%2Fflavourspics%2Flamb_rogan_josh.jpg&hash=9850f5055b077d72e962bd63e2dd48ccd2087834)
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi210.photobucket.com%2Falbums%2Fbb209%2Fgrandhiml%2F024_zps0d08ee9f.jpg&hash=59db4d3c1fe26999fbcdd5d919d5034b8e71a48e)
What do you think?
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its winter folks.
we need some killer chicken soup recipes.
or any other super healthy soup recipes.
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you sound like quite a traveler Embla.
you have been to so many places.
I am here on the gulf coast. seafood is supreme around here. it is a huge part of the culture here.
I have been to all the continents exept australia.
The problem is that I have eaten so much nice food that can't be done in another countries. F.ex I haven't found same indian food I had in India. Not the same fish I had in north Africa. Italian food I know best since I am half italian, and it is not possible to find the cheeses and quality of veg here in London.
You are so lucky to live in a place where you eat a lot of seafood! I envy you! Is it like creol kitchen? I had crabs in SF with that taste, and it was delicious!
what part of india did you visit?
creole culture has ties to Louisiana right next door from here.
creole culture has had a significant impact on food. creole kitchens can be found everywhere in Louisiana and even here on the gulf coast.
I went to the Himalayas, Delhi, Bombay, Calcutta, Bangalore, Goa, South. Many places. Spent all together more than a year there.
So many places I want to go!
wow embla. you really get around.
I have not been to Goa. Goa's history goes back around 20,000-30,000 years.
Sumerians inhabited Goa around 2200 BC.
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Heart healthy stuff:
Spiced Chicken Salad
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fheart-4_zpsce3f821f.jpg&hash=4338864877ee5f43810d524acd53125ee3b8643f) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/heart-4_zpsce3f821f.jpg.html)
Ingredients
1 small red onion, half coarsely chopped and half sliced
2 cloves garlic
2 teaspoons garam masala or curry powder
3/4 cup low-fat Greek yogurt
1/4 cup plus 2 tablespoons red wine vinegar
kosher salt and black pepper
1 pound boneless, skinless chicken breasts (2 to 3)
2 tablespoons olive oil
1 large head romaine lettuce, torn
1 15.5-ounce can chickpeas, rinsed
1/4 cup sliced dried apricots
1 plum, pitted and thinly sliced
Directions
1.In a blender, puree the chopped onion and the garlic with the garam masala, ½ cup of the yogurt, ¼ cup of the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to a medium bowl, add the chicken, and turn to coat. Let marinate in the refrigerator for at least 1 hour and up to 1 day.
2.Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Shake the excess marinade off the chicken. Cook the chicken until browned and cooked through, 6 to 7 minutes per side. Let rest for 5 minutes before slicing.
3.Meanwhile, in a large bowl, whisk together the remaining ¼ cup of yogurt, 2 tablespoons of vinegar, and 1 tablespoon of oil with 1 tablespoon water, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, chickpeas, and sliced onion and toss to combine. Top with the chicken, apricots, and plum.
I also like this one. So good.
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Slow cooked leg of lamb:
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2FRoastlambamplemonpotatoes_zps03aee200.jpg&hash=14a5dfaa274bdaac3a08e1ecaea564d0dc1f2712) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/Roastlambamplemonpotatoes_zps03aee200.jpg.html)
Slow-cooked Leg of Lamb with Garlic, Lemon & Rosemary (in the CrockPot!)
1 leg of lamb (that will fit in your CrockPot – if not, get the butcher to cut off the shank end) – with or without bone
1 lemon
4-5 garlic cloves, sliced or crushed
1 Tbsp. fresh rosemary, chopped
1 Tbsp. olive oil
1 tsp. coarse salt
1 tsp. freshly ground black pepper
some wine, chicken or beef stock, tomato juice or water
On a chopping board, pat your lamb dry with paper towels. Finely grate about half the zest off the lemon and grind into a paste with the garlic, rosemary, oil, salt and pepper using a mortar and pestle. Rub the paste all over the lamb. If you like, let it sit on the countertop for half an hour or so, or refrigerate for a few hours or overnight.
Put it into the CrockPot. Add about half a cup of liquid. Squeeze the juice of the lemon overtop too. Cover and cook on low for 6-8 hours.
http://dinnerwithjulie.com/2009/04/06/slow-cooked-leg-of-lamb-with-garlic-lemon-and-rosemary-and-lemon-potatoes-with-garlic-oregano/
I like this one. I think I'll make it very soon. Thank you!
herc, you don't cook and yet you are the one posting all the recipes like a mad chef! lol but it's so sweet.
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Pumpkin Butter Cake
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fbuttercake-1_zps26f1960b.jpg&hash=7481866da893d111d787ee840fd01e31649eb65b) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/buttercake-1_zps26f1960b.jpg.html)
This is so YUM. I wants it!
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you sound like quite a traveler Embla.
you have been to so many places.
I am here on the gulf coast. seafood is supreme around here. it is a huge part of the culture here.
I have been to all the continents exept australia.
The problem is that I have eaten so much nice food that can't be done in another countries. F.ex I haven't found same indian food I had in India. Not the same fish I had in north Africa. Italian food I know best since I am half italian, and it is not possible to find the cheeses and quality of veg here in London.
You are so lucky to live in a place where you eat a lot of seafood! I envy you! Is it like creol kitchen? I had crabs in SF with that taste, and it was delicious!
what part of india did you visit?
creole culture has ties to Louisiana right next door from here.
creole culture has had a significant impact on food. creole kitchens can be found everywhere in Louisiana and even here on the gulf coast.
I went to the Himalayas, Delhi, Bombay, Calcutta, Bangalore, Goa, South. Many places. Spent all together more than a year there.
So many places I want to go!
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you sound like quite a traveler Embla.
you have been to so many places.
I am here on the gulf coast. seafood is supreme around here. it is a huge part of the culture here.
I have been to all the continents exept australia.
The problem is that I have eaten so much nice food that can't be done in another countries. F.ex I haven't found same indian food I had in India. Not the same fish I had in north Africa. Italian food I know best since I am half italian, and it is not possible to find the cheeses and quality of veg here in London.
You are so lucky to live in a place where you eat a lot of seafood! I envy you! Is it like creol kitchen? I had crabs in SF with that taste, and it was delicious!
what part of india did you visit?
creole culture has ties to Louisiana right next door from here.
creole culture has had a significant impact on food. creole kitchens can be found everywhere in Louisiana and even here on the gulf coast.
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you sound like quite a traveler Embla.
you have been to so many places.
I am here on the gulf coast. seafood is supreme around here. it is a huge part of the culture here.
I have been to all the continents exept australia.
The problem is that I have eaten so much nice food that can't be done in another countries. F.ex I haven't found same indian food I had in India. Not the same fish I had in north Africa. Italian food I know best since I am half italian, and it is not possible to find the cheeses and quality of veg here in London.
You are so lucky to live in a place where you eat a lot of seafood! I envy you! Is it like creol kitchen? I had crabs in SF with that taste, and it was delicious!
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you sound like quite a traveler Embla.
you have been to so many places.
I am here on the gulf coast. seafood is supreme around here. it is a huge part of the culture here.
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i am just now getting back from Hollywood casino.
I had a tremendous seafood feast there.
now I am so stuffed.
;D ;D
When I was in SF I ate so much seafood! My favorite kind of food!
Not a lot of seafood in London. Really miss it. In Norway and Italia we eat a lot more of it.
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i am just now getting back from Hollywood casino.
I had a tremendous seafood feast there.
now I am so stuffed.
;D ;D
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Heart healthy stuff:
Spiced Chicken Salad
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fheart-4_zpsce3f821f.jpg&hash=4338864877ee5f43810d524acd53125ee3b8643f) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/heart-4_zpsce3f821f.jpg.html)
Ingredients
1 small red onion, half coarsely chopped and half sliced
2 cloves garlic
2 teaspoons garam masala or curry powder
3/4 cup low-fat Greek yogurt
1/4 cup plus 2 tablespoons red wine vinegar
kosher salt and black pepper
1 pound boneless, skinless chicken breasts (2 to 3)
2 tablespoons olive oil
1 large head romaine lettuce, torn
1 15.5-ounce can chickpeas, rinsed
1/4 cup sliced dried apricots
1 plum, pitted and thinly sliced
Directions
1.In a blender, puree the chopped onion and the garlic with the garam masala, ½ cup of the yogurt, ¼ cup of the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to a medium bowl, add the chicken, and turn to coat. Let marinate in the refrigerator for at least 1 hour and up to 1 day.
2.Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Shake the excess marinade off the chicken. Cook the chicken until browned and cooked through, 6 to 7 minutes per side. Let rest for 5 minutes before slicing.
3.Meanwhile, in a large bowl, whisk together the remaining ¼ cup of yogurt, 2 tablespoons of vinegar, and 1 tablespoon of oil with 1 tablespoon water, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, chickpeas, and sliced onion and toss to combine. Top with the chicken, apricots, and plum.
Oh my. That looks so good. I need more than a few ingredients, but it's doable.
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Heart healthy stuff:
Spiced Chicken Salad
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fheart-4_zpsce3f821f.jpg&hash=4338864877ee5f43810d524acd53125ee3b8643f) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/heart-4_zpsce3f821f.jpg.html)
Ingredients
1 small red onion, half coarsely chopped and half sliced
2 cloves garlic
2 teaspoons garam masala or curry powder
3/4 cup low-fat Greek yogurt
1/4 cup plus 2 tablespoons red wine vinegar
kosher salt and black pepper
1 pound boneless, skinless chicken breasts (2 to 3)
2 tablespoons olive oil
1 large head romaine lettuce, torn
1 15.5-ounce can chickpeas, rinsed
1/4 cup sliced dried apricots
1 plum, pitted and thinly sliced
Directions
1.In a blender, puree the chopped onion and the garlic with the garam masala, ½ cup of the yogurt, ¼ cup of the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to a medium bowl, add the chicken, and turn to coat. Let marinate in the refrigerator for at least 1 hour and up to 1 day.
2.Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Shake the excess marinade off the chicken. Cook the chicken until browned and cooked through, 6 to 7 minutes per side. Let rest for 5 minutes before slicing.
3.Meanwhile, in a large bowl, whisk together the remaining ¼ cup of yogurt, 2 tablespoons of vinegar, and 1 tablespoon of oil with 1 tablespoon water, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, chickpeas, and sliced onion and toss to combine. Top with the chicken, apricots, and plum.
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heart healthy recipes:
http://www.realsimple.com/food-recipes/recipe-collections-favorites/healthy-meals/50-best-heart-healthy-recipes-00000000050447/index.html
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fheart-1_zps29c71f43.jpg&hash=e2c8651fca9dc038daff8a7a060393d571881ce9) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/heart-1_zps29c71f43.jpg.html)
Ingredients
1 teaspoon olive oil
1 1/4 pounds skinless salmon fillet, cut into 4 pieces
kosher salt and black pepper
1/2 head bok choy, thinly sliced (about 6 cups)
1 red apple, cut into bite-size pieces
4 scallions, thinly sliced
1/3 cup plain low-fat yogurt
2 tablespoons fresh lemon juice
Directions
1.Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 3 to 4 minutes per side.
2.Meanwhile, in a medium bowl, toss the bok choy, apple, and scallions with the yogurt, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the salmon.
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Red Wine Deviled Sausages on potato mash
Ingredients:
2x 6pack or 1x big pack of sausages
Brown onion
Red onion
Potatoes
Brown sugar
Cheap red wine
A can of Watties Deviled Sausages sauce (easy as!)
Optional:
Mushrooms, frozen veges/peas/corn
Nice steamed/boiled veges side etc
Parsley or coriander for garnish
Red Wine Deviled Sausages:
1. Cook off the sausages in a pan with a bit of oil, there isn't much cooking once the sauce is done so make sure they are cooked to the core. Once cooked, take out of pan and cut into smaller pieces.
2. Dice up onions and brown them off in the pan with a bit of oil. Once they brown a bit add a few splashes of red wine, about half a cup I'd say. Too much might kill it. Let it cook briefly.
3. Re-add the cooked sausage pieces to the pan, empty one can of Watties Deviled Sausages sauce. Add a table spoon of brown sugar to counter the taste of the red wine just a bit. Let it simmer on low heat for another 5 mins and stir the sausages around a bit. They're done!
4. Optional garnish with some chopped up fresh parsley or coriander for pro look.
Mashed Potatoes:
1. Pretty self explanatory, wash, peel and clean potatoes. Cut into smaller pieces for easy cooking. Bring a pot of water up to boil add potatoes, takes about 15mins to cook if the pieces are relatively small, just check by getting a fork and poking through a piece.
2. Drain water once they are cooked, add milk, butter, salt to taste (more milk = more creamier, but not heaps). Using a fork or masher mash away. Chunky or smooth style up to you!
Serving:
Red wine deviled sausages served on top of a bed of generous mashed potatoes, mmm... don't forget to scull the rest of the wine after.
Variations:
Curried sausages - replace red wine ingredient with mild curry powder. If handy, add a couple of splashes of worcestershire sauce and/or tomato relish.
Sausages w/vegies - finding it hard to do your 5+ a day? Add frozen vegies mix to the dish or even better a mixture of freshly cut chunky vegies such as cauliflower, broccoli!
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Rainbow Salad
INGREDIENTS
1 (3 ounce) package black cherry flavored gelatin mix
1 (3 ounce) package cherry flavored gelatin
1 (3 ounce) package lime flavored gelatin mix
1 (3 ounce) package lemon flavored gelatin
1 (3 ounce) package orange flavored gelatin mix
1 (3 ounce) package orange-pineapple flavored gelatin
1 (3 ounce) package strawberry flavored gelatin
9 cups boiling water
1 1/2 cups evaporated milk
DIRECTIONS
In separate bowls mix the black cherry, lime, orange and strawberry flavored gelatins with 1-1/2 cups boiling water and let each cool to room temperature.
In separate bowls, prepare the cherry, lemon and orange-pineapple flavored gelatins with 1 cup boiling water and add 1/2 cup evaporated milk when each cools to room temperature.
Add the room temperature black cherry flavored gelatin to a 13x9 inch pan and refrigerate until chilled. Follow with a layer of the cherry flavor, lime flavor, lemon flavor, orange flavor, orange-pineapple flavor and strawberry flavor, allowing each layer to cool before adding the next.
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Double Layer Pumpkin Cheesecake
INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 (9 inch) prepared graham cracker crust
1/2 cup frozen whipped topping, thawed
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
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Trifle
Ingredients
A few slices of plain sponge cake
1 liter of milk
2 Tbs. custard powder
3-4 Tbs, sugar (more if u like it really sweet)
jelly (flavored gelatin)..Prepared according to instructions on the packet
Assorted fruits chopped
Whipped cream
Recipe Info
Category : Sweets / Desserts
Rating : 4
Contributor : n/a
Print Recipe
Directions
1. In a dish, line the bottom with slices of the sponge cake.
2. Sprinkle a little milk or any fruit juice to moisten it.
3. In a cup combine the custard powder with 2 tablespoons of milk and mix to form a paste. In a saucepan, bring the liter of milk to boil and add the custard powder mix slowly while stirring simultaneously. Simmer for 5 minutes till slightly thick then remove from heat.
4. When a bit cool spread evenly over the cake layer. Then add a layer of fruits.
5. Mix the jelly according to instructions on the packet. When the jelly has cooled and has started to thicken, spread it as a layer over the fruit.
6. Leave to cool and set for a while in the fridge. Top with whipped cream. Chill and serve
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Some spanish people here?
I am having a massive hangup in shellfish this days.
Want to make a special dinner tomorrow.
So I am wondering..when I go to tapas restaurants I always buy this king prawns which has been in the oven. Does anyone knows how to make it?
I will make french mussel soup with white wine.
Javi is Spanish but he is hardly here.
he is a busy man these days.
;D ;D
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sounds great.
this thread is going to be good once we have a few more people here.
;D ;D
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Cowboy Casserole
500g lean beef mince
1/2 onion, chopped
2 cans baked beans
1/2 tablespoon Worcestershire sauce
1 teaspoon beef stock powder or a beef stock cube
1/2 teaspoon cumin
1/4 teaspoon chilli powder
pinch oregano
1 heaped tablespoon tomato paste
1 cup macaroni, cooked and drained
1 cup grated cheese
Instructions and steps:
Step 1: Preheat oven to 180°C.Heat a medium-sized saucepan, add the meat and stir until browned. Add the onion and keep stirring until it softens.
Step 2: Mix in the baked beans, spices, sauce and tomato paste and then sprinkle in the stock powder. Mix really well then add the cooked macaroni.
Step 3: Pour the whole lot into an ovenproof casserole-type dish and cover with the grated cheese. Heat in the oven till the cheese is melted and turning brown. Serve with salad or veg and garlic bread.
I think I'll try this. It sounds easy. Right up my alley.
Will make and then post a review.
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Slow cooked leg of lamb:
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2FRoastlambamplemonpotatoes_zps03aee200.jpg&hash=14a5dfaa274bdaac3a08e1ecaea564d0dc1f2712) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/Roastlambamplemonpotatoes_zps03aee200.jpg.html)
Slow-cooked Leg of Lamb with Garlic, Lemon & Rosemary (in the CrockPot!)
1 leg of lamb (that will fit in your CrockPot – if not, get the butcher to cut off the shank end) – with or without bone
1 lemon
4-5 garlic cloves, sliced or crushed
1 Tbsp. fresh rosemary, chopped
1 Tbsp. olive oil
1 tsp. coarse salt
1 tsp. freshly ground black pepper
some wine, chicken or beef stock, tomato juice or water
On a chopping board, pat your lamb dry with paper towels. Finely grate about half the zest off the lemon and grind into a paste with the garlic, rosemary, oil, salt and pepper using a mortar and pestle. Rub the paste all over the lamb. If you like, let it sit on the countertop for half an hour or so, or refrigerate for a few hours or overnight.
Put it into the CrockPot. Add about half a cup of liquid. Squeeze the juice of the lemon overtop too. Cover and cook on low for 6-8 hours.
http://dinnerwithjulie.com/2009/04/06/slow-cooked-leg-of-lamb-with-garlic-lemon-and-rosemary-and-lemon-potatoes-with-garlic-oregano/
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Hollandaise Sauce
100gm of melted warm butter
4 egg yolks
1/4 cup of cream
Half a lemon
Pinch of Cayenne Pepper
1. Melt the butter in the microwave and remove the surface foam
2. In a pot, fill it with water which is about 2 inches deep (this depends on the type of pot you have, and glass bowl to put over it. Ideally what you are looking for is for the water to simmer, and not touch the bottom of the glass bowl)
3. Separate eggs and discard the egg whites
4. Whisk egg yolks in glass bowl above the simmering water
5. Once the eggs begin to fluff up remove from heat
6. Slowly pour the butter in, and continuously whisk until it is creamy
7. If at the above stage it begins to separate or appear to curdle, don't stress out - you want to add your cream at this stage, and this will turn it back to a creamy consistency
8. Add squeezed lemon juice
9. Sprinkle with cayenne pepper
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Cowboy Casserole
500g lean beef mince
1/2 onion, chopped
2 cans baked beans
1/2 tablespoon Worcestershire sauce
1 teaspoon beef stock powder or a beef stock cube
1/2 teaspoon cumin
1/4 teaspoon chilli powder
pinch oregano
1 heaped tablespoon tomato paste
1 cup macaroni, cooked and drained
1 cup grated cheese
Instructions and steps:
Step 1: Preheat oven to 180°C.Heat a medium-sized saucepan, add the meat and stir until browned. Add the onion and keep stirring until it softens.
Step 2: Mix in the baked beans, spices, sauce and tomato paste and then sprinkle in the stock powder. Mix really well then add the cooked macaroni.
Step 3: Pour the whole lot into an ovenproof casserole-type dish and cover with the grated cheese. Heat in the oven till the cheese is melted and turning brown. Serve with salad or veg and garlic bread.
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Pumpkin Butter Cake
(https://www.camelotfantasies.com/proxy.php?request=http%3A%2F%2Fi1322.photobucket.com%2Falbums%2Fu572%2Fspartacus120%2Fspartan%2520images%2Fthis%2520is%2520sparta%2Fsparatus-1%2Fcool%2520pix%2Fbuttercake-1_zps26f1960b.jpg&hash=7481866da893d111d787ee840fd01e31649eb65b) (http://s1322.photobucket.com/user/spartacus120/media/spartan%20images/this%20is%20sparta/sparatus-1/cool%20pix/buttercake-1_zps26f1960b.jpg.html)
* 1 (517g) package yellow cake mix
* 1 egg
* 8 tablespoons butter, melted
Filling:
* 225g package cream cheese, softened
* 1 (425g) can pumpkin
* 3 eggs
* 1 teaspoon vanilla
* 8 tablespoons butter, melted
* 1 (450g) box powdered sugar
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg
Directions
Preheat oven to 180 degrees C.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
http://www.foodnetwork.com/pumpkin-gooey-butter-cakes/video/index.html
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Blueberry and white chocolate muffins
2 cups Plain flour
3 tsp Baking powder
1/2 tsp Cinnamon, ground
5 tbsp Sugar
Block of white chocolate, chopped up, I just broke off each individual square then cut each square in half.
2 Egg, beaten
3/4 cup Milk
75 g Butter, salted, melted
1 cup Blueberry, frozen, unsweetened
Preheat the oven to 210°C. Lightly grease deep muffin pans.
Sift the flour, baking powder, cinnamon and sugar into a medium bowl. Stir in the Choc Bits. Make a well in the centre of the dry ingredients.
Combine the eggs, milk, melted butter. Pour the liquid mixture into the well and add the blueberries. Stir until the dry ingredients are just dampened.
Three-quarters fill each muffin pan with the mixture.
Bake in the preheated oven for 15-20 minutes or until the muffins are golden brown.
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Homemade Butter Chicken
This easily prepared, spicy curry is from the Moghul Empire period. The herbs and spices are conveniently available in pre-prepared jars which should always be stored in the refrigerator once opened but use fresh if available.
Marinade
1/2 cup unsweetened yoghurt
1/2 teaspoon turmeric
1/2 teaspoon each salt and ground pepper
zest and juice 1 lime
1 teaspoon paprika
1 teaspoon each minced ginger, garlic and chilli
2 teaspoons garam masala
1 kg chicken pieces - remove skin
Butter Sauce
1/2 cup tomato paste
1 cup coconut cream
2 teaspoons chicken stock powder
1 teaspoon each ground cumin and garam masala
1 teaspoon each minced chilli, coriander and ginger
juice 1 lime
1/4 teaspoon each salt and ground pepper
50g butter
For marinade: Use a shallow dish. Mix together in dish, the yoghurt, turmeric, salt, pepper, lime juice, zest, paprika, minced ginger, garlic, chilli and garam masala. Add chicken and coat. Cover. Marinate for a couple of hours, preferably overnight.
Place chicken and all the marinade in a large baking dish. Cook uncovered, at 180degC for 40-45 minutes - depending on chicken thickness. Turn over once.
Butter Sauce: Into a saucepan pour tomato paste and coconut cream. Stir in stock powder, cumin, garam masala, chilli, coriander, ginger, lemon juice, salt and pepper. Gently simmer for 10 minutes. Just before serving whisk in butter. Place chicken onto a decorative plate - a sushi plate looks good. Spoon over sauce, fresh coriander sprigs make a good garnish along with rice, raisins and toasted almonds.
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Thai Roast Chicken
•1 medium roasting chicken
•1 small onion, finely chopped
•1 clove garlic, crushed
•5ml (1 teaspoon) chili powder (or more according to your burn preference)
•2 teaspoons Thai green curry paste
•2 teaspoons freshly grated ginger
•2 tablespoons lime juice
•2 teaspoons fish sauce
•1 cup (250 ml) coconut milk
•2 tablespoons freshly chopped coriander leaves
•15ml oil
How to Roast Chicken
Prepare the chicken by rinsing it and drying it thoroughly. Remove the innards/giblets if necessary and place the chicken in a pan or dish for marinading.
Combing the rest of the ingredients for the marinade in a bowland mix thoroughly. I find that it is most effective to combine themin the food processor. Pour the marinade over the chicken as well as inside the cavity. Cover and allow it to stand in the fridge for at least 1 hour but 4 hours is ideal.
Move the chicken to your roaster or better still a wire rack that is above the panbecause it results in a crispier skin. Roast the chicken at 180 deg C or 350 deg Ffor about an hour and a half or until the chicken is done. You can baste it occassionally if you wish to.
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BAILEYS CHOCOLATE FUDGE
Melted butter to grease tin
1x 395gm can sweetened condensed milk
100gm butter, cubed
255gm (1 1/4 cups firmly packed) brown sugar
2 tablespoons glucose syrup
150gm good quality dark chocolate, finely chopped
60 mls (1/4 cup) Baileys original irish cream liquer
Brush 20cm square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allow overhang.
Combine condensed milk, butter, sugar, and glucose syrup in a heavy-based saucepan. Stir over a medium-low heat for 3 mins or until sugar idssolves. Increase heat to medium-high and cook, stirring constantly for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of the pan. Remove from heat.
Add the choclate and liquer, stir until choclate melts and mixture is smooth. Pour into the prepared pan and smooth surface. Set aside for 1 hour to cool, cover with plastic wrap and place in fridge for 1 hour until firm.
Remove from pan using paper to help lift. Use a sharp knife to cut into pieces.
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Raspberry spiked triple choc brownies
200g dark choc buttons
250g butter
1 3/4 c (200g) brown sugar
4 eggs
1 1/3 c (200g) plain flour
1/4 t baking powder
1/3 c (40g) cocoa powder
50g white choc buttons
50g extra dark choc buttons
50g extra white choc buttons
1 c raspberries, fresh or frozen (I use frozen, they don't need to be defrosted)
- Preheat oven to 180 C
- Melt first measure of dark choc buttons and butter together (over low heat on stovetop, or I just throw the lot in my 1100W microwave for 1 min then stir as it finishes melting)
- Mix brown sugar and eggs together, then add to melted choc mixture
- Sift flour, b.p. and cocoa into the mixture and stir to combine.
- Add first measure of white choc buttons and stir.
- Pour into 23cm square cake tin lined with baking paper.
- Top with remaining choc buttons and raspberries
- Bake 50-60 mins or until set. Will need to sit for at least 10 mins before cutting into pieces. Brownies should be very fudgey in middle.
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Double Layer Pumpkin Cheesecake
INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 (9 inch) prepared graham cracker crust
1/2 cup frozen whipped topping, thawed
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving
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Pizza In A Pan
Ingredients:
Directions
For the pizza base:
2 cups plain flour (maida)
2 teaspoons (100 grams) fresh yeast, crumbled
1 teaspoon sugar
1 teaspoon salt
1 tablespoon oil
For the tomato sauce:
4 large tomatoes
1 small onion, chopped
1 teaspoon garlic, chopped
1/4 cup tomato ketchup
1 teaspoon sugar
1/2 teaspoon dried oregano
2 tablespoons oil
salt to taste
For the topping:
1/2 cup spring onions, chopped
1/2 cup mushrooms, sliced
1 cup cooking cheese or mozzarella cheese, grated
Other ingredients:
1 tablespoon oil for cooking
For pizza base:
1. Combine all the ingredients except the oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic.
2. Add the oil and knead again.
3. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
4. Press the dough lightly to remove the air.
5. Divide the dough into 2 equal parts.
6. Roll out each portion into a circle of 250 mm. (10") diameter and 6 mm. (1/4") thickness.
For the tomato sauce:
1. Blanch the tomatoes in boiling water.
2. Peel, cut into quarters and deseed the tomatoes.
3. Chop finely and keep the tomato pulp aside.
4. Heat the oil, add the onion and garlic and saute for a few minutes.
5. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
6. Add the ketchup, sugar and salt and simmer for some more time.
7. Finally, add the oregano and mix well.
How to proceed:
1. Heat half the oil in a non-stick pan and place a pizza base on it.
2. Spread half the tomato sauce over the pizza base.
3. Top with half the spring onions, mushrooms and cheese.
4. Cover the pan with a lid and cook on a very slow flame for 10 to 12 minutes or till the base is evenly browned.
5. Repeat with the remaining ingredients to make another pizza.
Tips:
The trick in making this pizza is to keep the flame sufficiently low so that the base does not burn while cooking.
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Apple and Walnut bread
Ingredients
* 1 3\4 cups all-purpose flour
* 1 1\2 teaspoons baking powder
* 1\4 teaspoon salt
* 3\4 cup sugar
* 2 large eggs, beaten
* 1\3 cup butter , melted
* 3\4 cup orange juice
* 2 medium apple pealed and grated
* 1\2 cup walnut halved, chopped
Directions
1. Preheat oven to 350?F. Butter a 9x5x3 inch loaf pan. Dust pan with flour; tap out excess.
2. Sift flour, baking powder and salt in a large bowl. Add sugar stir with a fork.
3. Combine eggs, butter and juice in a small bowl. Add to the dry ingredients and using hand mixer; lightly mix in the egg mixture until just combined. Add apple and walnuts and gently stir to combine the ingredients.
4. Spoon batter into prepared pan and bake for 45-50 minutes or until top is golden and tester inserted into center comes out clean. Cool in pan on rack.
(Can be made 2 days ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.
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Healthy Casserole
Ideally you need a slow cooker for this, but you can do it in a dish in the oven (deep one with a lid)
Ingredients:
1 Leek
8 Medium Potatoes
2 Carrots
2 Large Onions
1 Kumara (optional)
1 Can of Baked Beans - budget ones are the best cuz they're more saucy than watties
Method:
Now, what I do is roughly chop the above veges, place them in my slow cooker with 2 Beef Oxo cubes, 10 shakes of wostershire sauce, 1 packet of vege cup of soup mix and salt + pepper. I then add water to cover, and let it cook on medium from about 9am - dinner time @ approx 7pm. Sometimes I will add 2 pieces of BLADE steak <- has to be that or some chicken legs when I turn it on, or I will replace the beef oxo with a vege one and leave the meat out if I'm serving it too a vegetarian.
If you dont have a slow cooker, you'll need to do exactly everything above, but pre heat your oven to 180c. You'll need a heavy casserole dish and a roasting pan to put the dish in to catch spills for this one - cook your casserole for approx 4 - 5 hours, checking to make sure it's not burning every couple of hours.
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Lemon and cream cheese muffins
Ingredients:
1/2 Cup of freshly ssqueezed lemon juice
2 large eggs
2 tablespoons of lemon rind, freshly grated
1/2 cup of melted butter
1 Cup of unsifted flour
1/2 Cup of sugar PLUS
2 Tablespoons of sugar
1 Tablespoon of baking powder
1 Teaspoon of salt
Block of cream cheese (you can use the pottled stuff, but the block form is easier)
Directions:
Preheat oven to 200 degrees celcius.
Stir lemon juice, lemon rind, eggs and butter together in a bowl.
In another bowl mix together the flour, sugar, baking powder and salt.
Grease the muffin tray (this makes around 12 muffins).
Mix the two mixtures together, but don't stir too much otherwise the muffins go rubbery. I usually use a whisk when stirring anything, makes it go nice and fluffy.
put around about just less than a spoonfull of mixture into each cup. then place the desired amount of cream cheese in the middle and cover with another spoon full of mixture.
Sprinkle each muffin with sugar (thats what the 2 Tablespoons of sugar are for).
Bake for 15 to 20mins until they are lightly browned.
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Lazy Beef Stew
2 large onions
1 packet of gravy beef
2 potatoes per person
whatever other root vegetables you like (kumara, carrots, etc..)
frozen mixed veges
salt and pepper
garlic powder
1 packet of instant gravy mix (beef flavour obviously)
plain flour
Chop up the onions and beef into bite sized chunks, heat some oil in a large pot (the larger the better) and tip the onions and beef in to fry for a bit, shake some garlic powder over it and remember to stir it every so often.
Peel and chop up the rest of the veges into bite sized chunks and add them to the pot once the meat starts to look browned, add a handful of frozen mixed vegetables per person as well.
Cover everything with hot water and put it back on the heat to boil, add about a teaspoon of salt per 2 litres of water and as much pepper as you like, stir it all up and cover it with the lid.
Leave it on a medium heat for about 40 minutes to cook, check on it every so often just to give it a stir and make sure nothing is sticking to the bottom.
When the vegetables are cooked through, stir in the instant gravy mix.
Then in a bowl add a heaped forkful of flour for every litre of stew and stir in cold water gradually until you end up with a thick paste, make sure there aren't any lumps and add it to the stew, stir it through the stew thoroughly.
Leave it for a bit on a low heat to thicken, then it's ready to serve. (on rice or toast is nice, or just by itself if you're REALLY lazy.)
There should be leftovers if you're lucky, stick it in the fridge and have it on toast the next day, it tastes even better reheated.
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Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta
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1/2 pound Italian hot sausage
1 large red onion, cut into 1/4-inch thick slices
2 large yellow pepper, cored, seeded and quartered
2 large red pepper, cored, seeded and quartered
Olive oil
Salt and pepper
1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds
1/2 pound grated fontina cheese
1 cup sheep's milk ricotta
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh oregano
Basil Vinaigrette, recipe follows
Preheat a grill.
Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices.
Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.
Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.
Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste. Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.
Basil Vinaigrette:
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1/2 cup olive oil
Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.
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Southern Comfort and Mango sauce
Ingredients:
- 1/2 cup Southern Comfort
- 1 Mango
- 2 Capsicums
- 1 Onion
- 3 Tomatos
- 1/2 cup raw sugar (you could use normal I guess but raw is all I use nowdays)
- 1 tsp salt
- Olive oil
- Garlic to taste
- Chilli peppers to taste
Method:
1) Peel (if necessary) and chop the mango, capsicums, tomatos and onions. Set aside, keeping the onion seperate.
2) Chop the chillis and garlic if necessary, cover the bottom of a large saucepan in oil and chuck them in. Cook for a minute or two.
3) Add the onion and cook for a few more minutes.
4) Add everything else, bring to the boil and simmer until most of the southern comfort has boiled away or its reached a consistency you're happy with.
5) Put it in whatever you're storing it in. If you want a smooth sauce, blend it first, otherwise it'll be quite chunky, more of a mango & southern comfort salsa/chutney.
Uses:
Whatever the hell you want. Its sweet, very sweet, but also has a nice kick to it. My plan (for a fine day) is to use it as a marinade for a rack of lamb, which I will cook on the barbeque. Barbequed pork may go well with this, also.
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Butter Chicken:
Ingredients
Spices
½ teaspoon turmeric
½ teaspoon paprika
½ teaspoon nutmeg
½ teaspoon cloves
1 teaspoon cinnamon
1 teaspoon garam masala
2 teaspoons coriander
2 teaspoons cardamom
Main Curry
500g boneless, skinless chicken
200ml whole cream
50ml tomato puree
1 teaspoon cornflour
½ chopped medium onion
3 cloves crushed garlic
1 inch crushed root ginger
3 tablespoons cooking oil
1 teaspoon salt
20ml cold water
Butter Sauce
30g butter
2 teaspoons cornflour
2 tablespoons lemon juice
50ml cold water
Method
Maintain a low-medium heat during the cooking process.
In a thick bottomed saucepan heat the oil and add chopped the onion, crushed garlic & ginger. Sauté for around 3 minutes until transparent and beginning to turn golden.
Add the spices together, and put in the saucepan with the onion mixture for a further minute.
Next, add the tomato puree and the chicken. Cook with the lid on for 10 minutes before adding the salt. Stir well, and cook for a further 5 minutes.
Reduce the heat to a minimum and add the cornflour mixed in the cold water. Stir until the mixture has thickened and then add the cream. Stir well and bring back up to heat before removing from the stove.
In another saucepan melt the butter to make the butter sauce. Add the cornflour mixed with the cold water and stir in briskly to form a thickened sauce. Take off the heat and add the lemon juice.
Combine the butter sauce with the curry, and serve on a bed of rice with chopped coriander if desired.
If your butter sauce goes lumpy, add more cold water and stir out the lumps.
If you like tonnes of sauce and lots of tomato, add a whole can of chopped tomatoes instead of the puree.
If you want a low-fat option, use carnation light and creamy evaporated milk. I just thicken the curry and forget the butter sauce all together - tastes awesome and has very little calories (for those fellow Weight Watchers, if you skip the cream and forget the butter sauce its only the points for the chicken and the evaporated milk!!)
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Fat-free super chocolate muffins
First you make a prune puree using : 1/13 cups dried and pitted prunes
6-8 tbsp hot water
1 tsp vanilla essence
Process them in the blender or whatever till you have a puree. This makes enough for 2 batches of muffins, so freeze half. Now for the muffins:
1 cup flour
3/4 cup baking cocoa
1 1/2 tsp baking powder
1/2 tsp baking soda
Sift these together, then stir in
3/4 cup white sugar
and make a well in the middle of the mixture
In a separate bowl whisk the prune puree (about 1/2 a cup) with
3 egg whites
2 tsp vanilla essence
I think some water as well, but can't remember how much -will check
Add the liquids to the flour etc and mix gently till just combined
Pour into muffin tins and bake at 180-200 celsius till done. Makes about 12 regular muffins or 24 mini-size. Would probably make a nice cake too!
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I can hardly cook but I will use this thread to learn a little bit about cooking.
cooking saves money and you can eat so much healthier.
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Some spanish people here?
I am having a massive hangup in shellfish this days.
Want to make a special dinner tomorrow.
So I am wondering..when I go to tapas restaurants I always buy this king prawns which has been in the oven. Does anyone knows how to make it?
I will make french mussel soup with white wine.
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what is your favorite breakfast?
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I could use about 3 of these for breakfast:
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very interesting story about coffee.
this is going to be a great thread. just wait until we get a few more folks here.
;D ;D
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QUINNQUEENS RECIPES AT A GLANCE QUINNQUEENS RECIPES AT A GLANCE QUINNQUEENS RECIPES AT A GLANCE
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Do you enjoy cooking? If so, then please share some of your recipes with us. Just don't go incurring not the wrath of Khan's but the sarcasm of our greatest baron's. :p
Btw, did You Know…
- The French eat more cheese - an average of 45 pounds per person – than any other country in the world.
- Vichyssoise, a pureed potato soup, was invented in New York City by a French chef.
- The croissant, a delicate, flaky French pastry, was invented in Vienna, Austria.
- Brazil’s coffee industry originated with an adulterous affair between French Guiana’s First Lady and Lieutenant Colonel Francisco de Melo Palheta. He came to settle a local border dispute, and he left with smuggled coffee seeds she hid in a goodbye gift. (lol)