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Index » Internet/Computer » The Web » Recipes Shared at Radio Paradise Page: 1, 2, 3 ... 64, 65, 66  Next
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DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cats
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Location: In a hovel in effluent Damnville, VA
Gender: Male
Zodiac: Leo
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Posted: Feb 23, 2014 - 5:07pm


 Chicken Masala

Ingredients:

  • 2 tablespoons fresh ground Black Pepper
  • 1 tablespoon White or Apple Cider Vinegar
  • Juice of 1 Lemon
  • 2 tablespoons Cumin
  • 2 teaspoons ground Cinnamon
  • 2 teaspoons Curry powder
  • 4 Garlic Cloves finely chopped
  • 1-3 seeded Jalapeno finely chopped
  • 2 inches of Ginger root finely chopped
  • 1 teaspoon Cayenne powder
  • 1 Yellow Onion finely chopped
  • 2 tablespoon Turmeric
  • 2 teaspoons chili powder
  • 1 teaspoon coriander
  • 2 (15 ounce) cans light Coconut Milk, unsweetened
  • 5 large Chicken Breasts, boneless & skinless
  • 1 (28 ounce) can diced Tomatoes (no sugar added)
  • 1 (6 ounce) can Tomato paste (no sugar added)
  • Fresh Cilantro for garnish
  • 1 teaspoon Cardamon
  • Mix all ingredients well except Chicken in a 6 quart slow cooker. Cut Chicken into bite size pieces and add to crock pot and stir in making sure its all covered. Cook 4-6 hours on high or until Chicken is done. Serve over Brown Rice.



helenofjoy
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Location: Lincoln, Nebraska
Gender: Female
Zodiac: Cancer
Chinese Yr: Pig


Posted: Jan 9, 2014 - 3:58pm

"Hot Italian Sausage Ramen F**king Noodle Soup" so named in honor of Jessica from the old  Maryland Way Restaurant at Solomon's Maryland:

1 pkg Top Ramen (Oriental Flavor)

2 spring onions (scallions?  What ARE they called?)

2 cloves garlic

1/2 tsp grated fresh ginger

fresh basil chopped (as much or as little as you like - I use a handful)

2 or 3 stalks of kale chopped well after removing center stalk

1 tsp chopped fresh jalapeno (or not)

1 precooked fat hot Italian sausage (I simmer my sausages over medium heat until almost done and then poke them with a fork to let some of the fat out - it will still have great flavor) Sliced or chopped

Directions:

Prep all of your ingredients.

Bring 2 cups of water to a boil.  On the way to the boil you can add the onions, garlic, ginger, basil kale and jap.  When it reaches a boil, add the packet of ramen noodles and the flavor packet.  Let the noodles soften a little so you can stir things up a bit before you add the sliced sausage, put a cover on and cook for 3 or 4 minutes.  Check to see if the noodle is done to your liking.  Try not to overcook.  This is important!

 

This dish is one of my all time favorites, but only if eaten right away as temperature permits.  It is not a good keeper as a leftover and you won't want to waste it!  This recipe serves 2.


K_Love

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Posted: Jan 9, 2014 - 1:39pm

Operation "Attempting to Make a Cheesecake for the First Time in my Life for Jeff's Birthday" is in full effect. Per Scott's suggestion, I'm using Martha Stewart's classic NY cheesecake recipe. Wish me luck!
K_Love

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Posted: Jan 7, 2014 - 10:45am

 DaveInVA wrote:

Turkey pieces or ground turkey works great also.

 
Turkeys aren't vegetables.
DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cats
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Location: In a hovel in effluent Damnville, VA
Gender: Male
Zodiac: Leo
Chinese Yr: Buffalo


Posted: Jan 7, 2014 - 10:11am

 K_Love wrote:
Thanks, Dave. The first one sounds good. I would be using veggie crumbles in place of ground beef so the 2nd one may or may not work.

 
Turkey pieces or ground turkey works great also.
K_Love

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Posted: Jan 7, 2014 - 10:09am

Thanks, Dave. The first one sounds good. I would be using veggie crumbles in place of ground beef so the 2nd one may or may not work.
DaveInVA
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Posted: Jan 7, 2014 - 9:49am

And this one is great also when you want a more authentic chili. As with the other recipe you can do this with a crock pot.

"1840 style" Chili recipe: 

 

2 or more lbs of Chuck Roast

2 onions, chopped

6-8 chopped scallions

1 large tomato crushed

1 tbs coriander seed crushed

1 tbs oregano

2 tbs fresh crushed peppercorns

1 tbs cumin

4-6 minced fresh garlic gloves

Several crushed dried chili peppers or

Several fresh red chili peppers or

Crushed red pepper spice to taste 

Chop chuck roast into small cubes and soak overnight in beer in the fridge to help tenderize.

Cook chuck roast in cast iron pan or pot until no red is left.

Fold in chopped onion and garlic and stir and cook until onion is translucent.

Add all other ingredients, stir and bring to simmer at lowest setting that simmer occurs. Let simmer 4-6 hours (tastes better the longer). Check and stir every 30 mins or so and add beer and stir if it gets so thick it risks burning. This chili should be thick... 




DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cats
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Location: In a hovel in effluent Damnville, VA
Gender: Male
Zodiac: Leo
Chinese Yr: Buffalo


Posted: Jan 7, 2014 - 9:48am

 K_Love wrote:
Favorite chili recipes, please...



Here is my own recipe:



Three Bean Chili

This always goes over good at Potlucks or parties. Easy to make and tastes great. You can use a crcok pot also.

 

2 lbs Ground beef

1 Large Onion Chopped

2-4 Chili or Jalepeno Pepper de-vined, de-seeded and sliced

I Large tomato chopped or 1 Can Diced Tomato

12 ounces Beer.

4 - 6 Gloves of Garlic peeled and crushed

1 tbs. Fresh Ground Peppercorns

1 tbs. Ground Cumin

1 tbs. Ground Cayenne

1 tbs. Ground Red Pepper

1 tbs. Oregano

1 tsp. Sea Salt



 I use dried beans and soak overnight in a pot but if you are in a hurry do it this way: 

1 Can Kidney Beans drained and rinsed
 

1 Can Black Beans drained and rinsed
 

1 Can Pinto (not Vega) Beans drained and rinsed.
 

 

1) In Large cast iron skillet or Stainless pot brown ground beef.

2) Add chopped onion and garlic and cook until onion starts to get translucent.

3) Add all ground and powdered spices and stir in.

4) Add tomato and half the beer and stir and cook about 3 minutes.

5) Add all Beans and stir.

6) Simmer the longer the better. Add more of the beer if it gets to thick.

7) Serve with fresh cornbread or crackers.





K_Love

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Chinese Yr: Cock


Posted: Jan 7, 2014 - 9:43am

Favorite chili recipes, please...
BlueHeronDruid
no longer accepting hot potatoes
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Posted: Jan 6, 2014 - 2:16pm

Mrs. P made an amazing fennel/apple/blue cheese salad for New Year's Day steak dinner. It. Was. Amazing. PM me if you're interested in the recipe.
K_Love

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Zodiac: Scorpio
Chinese Yr: Cock


Posted: Jan 6, 2014 - 1:00pm

Thanks for the suggestions. I hope I do a good job and don't muck it up!
DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cats
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Location: In a hovel in effluent Damnville, VA
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Zodiac: Leo
Chinese Yr: Buffalo


Posted: Jan 6, 2014 - 11:22am

 ScottFromWyoming wrote:
I would just go with the Martha Stewart recipe if you want a "plain" New York cheesecake (my favorite). Reading Dave's recipe sounds like it has about twice as much of the sour cream topping than what seems right, but hey. The MS one doesn't have any topping but you could add it no problem.

 
1 thing: to keep the cheesecake from cracking, she bakes it in a springform pan that's in a water bath... she says to wrap the pan in foil... that's to keep the water from creeping in and giving you a soggy crust. Well just "wrapping" it won't be enough... it needs to be a wide enough single sheet of foil that you can set the pan on it then fold the foil up the sides a couple inches... so there are no seams for the water to sneak thru. 
 
The Kraft website has a lot of recipes that sound really good. 1 2 3

 
I usually skipped the topping and used dark chocolate instead.
ScottFromWyoming
I eat pints.
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Location: Powell
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Zodiac: Pisces
Chinese Yr: Tiger


Posted: Jan 6, 2014 - 10:38am

I would just go with the Martha Stewart recipe if you want a "plain" New York cheesecake (my favorite). Reading Dave's recipe sounds like it has about twice as much of the sour cream topping than what seems right, but hey. The MS one doesn't have any topping but you could add it no problem.

 
1 thing: to keep the cheesecake from cracking, she bakes it in a springform pan that's in a water bath... she says to wrap the pan in foil... that's to keep the water from creeping in and giving you a soggy crust. Well just "wrapping" it won't be enough... it needs to be a wide enough single sheet of foil that you can set the pan on it then fold the foil up the sides a couple inches... so there are no seams for the water to sneak thru. 
 
The Kraft website has a lot of recipes that sound really good. 1 2 3


DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cats
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Location: In a hovel in effluent Damnville, VA
Gender: Male
Zodiac: Leo
Chinese Yr: Buffalo


Posted: Jan 6, 2014 - 10:22am

 K_Love wrote:
OK, who has the best cheesecake recipe ever? Friday is Jeff's birthday and he's not much into sweets but he loves cheesecake so I want to make one for him but it would be my first time. So, recipes, tips, suggestions welcome. Thanks!

 
I used to enjoy this one a lot before I found I was allergic to dairy. Sometimes I'd pour melted dark chocolate over the top, yummy:

st mary's cheesecake ... (aka ma barkers cheesecake )

 

one 8x2 inch cheesecake

 

1 ... graham cracker crust

       follow directions on the box

 

       bake in a cheese cake pan for 5 min.

       ( 8x2 inch spring loaded pan )

      

2 ... filling , bottom layer

      - 12 oz cream cheese

      - 2-3 eggs ... (2 large or 3 small )

      - 2 tsp vanilla

      - 1/2 cup white sugar

 

      mix together till smooth

      bake at 375 for 25 min.

      cool for 1/2 hour

 

3 ... filling , top layer

       - 1/4 cup white sugar

       - 1 tsp vanilla

       - 16 oz sour cream

 

       mix together till smooth

       pour over the bottom layer

       bake at 450 for 5 min

 

       cool for 10/15 min.

       and refrigerate


K_Love

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Zodiac: Scorpio
Chinese Yr: Cock


Posted: Jan 6, 2014 - 9:59am

OK, who has the best cheesecake recipe ever? Friday is Jeff's birthday and he's not much into sweets but he loves cheesecake so I want to make one for him but it would be my first time. So, recipes, tips, suggestions welcome. Thanks!
glmace
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Location: Wyoming
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Posted: Oct 28, 2013 - 10:49am

 ScottFromWyoming wrote:

It's pretty much what you said... with some chopped spinach, IIRC. If I were making something like it, I'd use chicken stock, that tiny acini de pepe pasta (little grains like rice) and then instead of meatballs, I'd fry up some chicken sausage like an Aidell's chicken and apple, break that into smallish chunks, drain the fat off, throw some chopped fresh spinach in with the sausage at the end—toss it for a few seconds until it's starting to wilt, then dump it into the broth. Serve it up, grate some parmesan over the bowl and dig in.

On the off chance you're serving a crowd, you can get a decent Italian Wedding Soup from Sysco in 2-gallon (or so) bags. Call your area rep and say you're ordering for your church or something, they'll probably sell you some. 

 
Well this is a good day for soup! I think I will give it a try.
ScottFromWyoming
I eat pints.
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Location: Powell
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Zodiac: Pisces
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Posted: Oct 28, 2013 - 8:34am

 glmace wrote:
My Grandma used to make an itailian soup she called Wedding soup. She was from southern Itaily. It had tiny meatballs chicken stock and small pasta noodles. Does anyone make this? would you share a recipe?

 
It's pretty much what you said... with some chopped spinach, IIRC. If I were making something like it, I'd use chicken stock, that tiny acini de pepe pasta (little grains like rice) and then instead of meatballs, I'd fry up some chicken sausage like an Aidell's chicken and apple, break that into smallish chunks, drain the fat off, throw some chopped fresh spinach in with the sausage at the end—toss it for a few seconds until it's starting to wilt, then dump it into the broth. Serve it up, grate some parmesan over the bowl and dig in.

On the off chance you're serving a crowd, you can get a decent Italian Wedding Soup from Sysco in 2-gallon (or so) bags. Call your area rep and say you're ordering for your church or something, they'll probably sell you some. 
Proclivities
Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read.
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Location: Paris of the Piedmont
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Posted: Oct 28, 2013 - 8:16am

 glmace wrote:
My Grandma used to make an itailian soup she called Wedding soup. She was from southern Itaily. It had tiny meatballs chicken stock and small pasta noodles. Does anyone make this? would you share a recipe?

 
My mother used to make it sometimes.  I'll see if I have the recipe on one of her old index cards when I get home.
meower

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Posted: Oct 28, 2013 - 8:13am

 2cats wrote:

I;ve never made it, but I have had it before and really like it.  I googled it, and there are plenty of recipes for it.

 

I think that Triskele makes it.
2cats

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Posted: Oct 28, 2013 - 8:12am

 glmace wrote:
My Grandma used to make an itailian soup she called Wedding soup. She was from southern Itaily. It had tiny meatballs chicken stock and small pasta noodles. Does anyone make this? would you share a recipe?

 
I;ve never made it, but I have had it before and really like it.  I googled it, and there are plenty of recipes for it.
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