Soaps.com - MESSAGE BOARDS

mamabing, you need to be on "The Food Network" channel - Rachael Ray has nothing on you I love watching all the cooking shows and reading your recipes - but the funny thing is - I don't cook - my food either comes out of the microwave oven or a drive thru window But after reading your recipe for pork chops, I am going to cook those!

ChyChy you don't need to worry about the beer the alcohol cooks out the beer just tenderizes the meat and gives it a better taste.
But i would really like to get some of your recipes that's why i set this thread up, but as long as you girls copy the recipes i guess i post them, but like to have some of you ladies recipes for myself i'm sure a lot of you are great cooks.

Lady being on the food network is not my thing i just love cooking for family and friends and share my recipes with others.

Thanks mama... i have always wondered about that... when i see Rachael Ray use her's i always wonder can you taste it.. My husband always says she likes to nip... he cracks me up!!

Asparagus and Sun Dried Tomato Salad

Ingredients
2 bunches asparagus, stems trimmed and split lengthwise
2 tablespoons chopped fresh garlic
1/4 cup vegetable oil
3 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons coarsely chopped rosemary leaves
2 tablespoons coarsely chopped thyme leaves
1 (8-ounce) jar julienne sliced sun-dried tomatoes in oil, drained
12 shiitake mushrooms, stems removed and sliced thin

Directions
Preheat grill on medium-high heat.

Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.

Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.

Remove mushrooms and mix into asparagus mixture. Serve at room temperature.

ChyChy if that were the case i be blastered everyday and i don't drink never have but i use wine and beer in my cooking almost everyday that's how a lot of German people cook.

Mega Egg Elbow Macaroni Salad

INGREDIENTS
12 hard boiled eggs, peeled and diced
1/2 onion, finely diced
4 celery ribs finely diced
1/4 cup pickle relish
3 cups heavy mayonnaise can also use miracle whip
2 tablespoons salt
1 teaspoon coarsely cracked black pepper
Dash hot sauce optional
1 tablespoon Worcestershire sauce

Directions
In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes.

In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs set for 6 to 7 minutes. Remove eggs and shock in ice water. Once thoroughly cooled, peel eggs and roughly dice.

Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and pepper and mix well.

This recipe is great for a big crowd cook outs and Superbowl parties.

Grilled Savory Zuchini Flat Bread

Ingredients
1 tablespoon olive oil, plus more for brushing
1 premade or store-bought pizza dough
All-purpose flour, for dusting
1/2 cup grated Parmesan
2 small zucchini, cut crosswise on a bias 1/8-inch thick
3 shallots, thinly sliced

Directions
Preheat grill over medium-high heat.

Oil barbeque grill topper or a baking sheet tray. With your hands work the dough ball out onto a lightly floured surface into a rectangular shape about 1-inch thick. Shape doesn't have to be perfect. Place dough on lined baking sheet. Brush with some olive oil, then sprinkle top with grated Parmesan. Place 1 row of zucchini rounds along 1 side of dough. Working in and along side of the zucchini arrange 1 row of shallots followed by another row zucchini. With your fingertips gently press vegetables into the dough. Drizzle with 1 tablespoon olive oil. Place on preheated grill and cook for about 20 to 25 minutes until golden brown and crispy. Remove from grill, cut and serve warm.

Mamas Chicken Noodle Soup

Ingredients
1 (2 1/2 to 3-pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground black pepper
Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving

Directions
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

Pulled Pork Egg Rolls

Ingredients
2-pound pork butt, cut into 4 pieces
Salt and freshly ground black pepper
1/2 red onion, diced
3/4 cup white vinegar
1 bottle BBQ sauce

Cole Slaw:
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon celery salt
1/2 teaspoon garlic salt
1 teaspoon freshly ground black pepper
1 bag pre-shredded coleslaw mix
1/2 red onion, halved

Egg Rolls:
4 cups vegetable oil
3 eggs
3 tablespoons milk
12 egg roll wrappers

Directions
For the pork: Preheat the oven to 300 degrees F.

Season the pork with salt and pepper. Place in a braising pan and add the onion, vinegar, and BBQ sauce. Toss well. Braise for 3 hours, covered, until fork tender. Remove meat with a slotted spoon and "pull" with forks until shredded. Add braising liquid, to taste. Cool.


For the slaw: Mix the mayonnaise, vinegar, sugar, celery salt, garlic salt, and pepper in a large bowl. Add the vegetables and mix thoroughly. Let sit 10 to 15 minutes before serving.


For the egg rolls: In large saucepan, heat the vegetable oil to 350 degrees F. Add enough oil to keep the egg rolls from touching the bottom of the pan.


In a shallow bowl, beat the eggs and milk together and set aside.

With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash.


Dredge the roll in egg wash, allow excess to drain off, and submerge the roll in the hot oil. Fry until golden brown. Drain on paper towels and cut on an angle, if desired

Teriyaki Chicken Wings

Ingredients
2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped
Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife

Directions
Preheat the oven to 400 degrees F.

Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.

Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

Chicken with 40 cloves Garlic

Ingredients
3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt can also use regular salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream

Directions
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Chicken Salad

Ingredients
1 (3-pound) chicken
Salt and pepper
1 onion, quartered
2 celery stalks
1 cup chopped celery
4 hard-boiled eggs, chopped
2 teaspoons seasoning salt
1/2 cup mayonnaise
1 teaspoon lemon-pepper seasoning
1/4 teaspoon ground black pepper
2 to 3 tablespoons chicken stock

Directions
Place the chicken along with the salt, pepper, onion, and celery stalks in a large stock pot. Cover with water and bring to a boil. Lower the heat and simmer until the chicken is cooked through. Remove chicken from pot, cool, and remove skin and bones. Reserve the liquid. Dice the chicken and place in a large bowl. Add the chopped celery, eggs, seasoning salt, mayonnaise, lemon-pepper, pepper, and some reserved stock and mix well.

Chicken Cacciatore

Ingredients
4 skinless chicken breast halves on the bone, about 2 pounds
Salt
Freshly ground black pepper
2 teaspoons olive oil
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 pound white mushrooms, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
1/2 teaspoon of dried oregano
1/8 teaspoon red pepper flakes to taste

Directions
Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat the oil in a saute pan over moderately high heat. Brown the chicken on both sides, about 8 minutes. Transfer the chicken to a plate and set aside. Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.

STUFFED CRUST PEPPERONI PIZZA

Ingredients
3 cups Original Bisquick® mix
2/3 cup very hot water
2 tablespoons olive or vegetable oil
3/4 cup diced pepperoni
4 sticks Colby-Monterey Jack string cheese (from 10-oz package), cut in half lengthwise
1 can (8 oz) pizza sauce
2 cups shredded Italian cheese blend (8 oz)
1 cup sliced fresh mushrooms
1 small green bell pepper, chopped (1/2 cup)
1 can (2.25 oz) sliced ripe olives, drained

Directions
Total Time: 10 min1. Move oven rack to lowest position; heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
2. Pat or press dough in bottom and 1 inch over side of pizza pan. Lightly press 1/4 cup of the pepperoni along edge of dough. Place string cheese over pepperoni along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese and pepperoni; press to seal. Bake 7 minutes.
3. Spread pizza sauce over partially baked crust. Sprinkle with 1 cup of the Italian cheese, remaining 1/2 cup pepperoni, the mushrooms, bell pepper and olives. Sprinkle with remaining 1 cup cheese.
4. Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted.