Please Share Your Favorite Cooking Recipes ! Breakfast ,Dinner (page 5)

amicus

AMICUS- I'm with ya bro on the pig's tails ! I'm sure they are good, but I'd have to use a friend as a guinea pig first- just to make sure ! LOL! Peace out, Mr. Flipper

Yeah, the only real way to resolve this to allow Snowbird to present her/his (heh, I'm new here) case before the SLTahoe Apostafest Commitee.

Just like any international court, there are some issues that really need to be decided, regardless of the time involved, this could take years!

I propose the SLTahoe commitee reconvene annualy to dedicate themselves this potentially divisive issue.

JK666

flip,

How about dessert?

Here is the recipe for German Chocolate Cheescake that I modified from Kraft's recipe:

JK's German Chocolate Cheesecake

Prep Time: 30 min
Total Time: 4 hr 20 min
Makes: 14 servings

Crust:

1 cup finely crushed Pecan Sandies cookies

1 cup sugar, divided

3 Tbsp. butter or margarine, melted

Filling:

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/4 cup flour

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, melted

2-1/2 tsp. vanilla, divided

3 eggs, divided

Topping:

DUNCAN HINES canned Coconut Pecan frosting

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix pecan cookie crumbs, 2 Tbsp. of the sugar and 3 Tbsp. butter; press firmly onto bottom of pan. Bake 10 min.

BEAT cream cheese, 1/2 cup of the sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add the 3 eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

SPREAD frosting over top of cheesecake just before serving. Store leftover cheesecake in refrigerator.

JK

flipper

AMICUS- Yeah, I agree . We should get Snowbird out to Tahoe and have someone try the pig's tails ! LOL! Probably should draw straws to see who eats the delicacy first ! Hey guy- are you going to join us at South Lake Tahoe ?? It will be fun - 4th of July weekend ! Would love to have you !

JK- Man bro! You would have to put that luscious German Chocolate Cake recipe up right before dinner when I haven't eaten anything ! LOL! I'm starving ! That looks delish ! We will definitely have to whip that recipe up ! Bet it tastes scrumptious ! Peace out, Mr. Flipper

CoonDawg

Okay, this one sounds more complicated than it really is. Here goes....

First, you need..

5 Tbsps. annatto (achiote)

seeds
2 tsps. cumin seeds
1 Tbsp. peppercorns
8 allspice berries

½ tsp. whole cloves
2 habanero chiles

½ cup orange juice

½ cup white vinegar
2 Tbsps. salt
8 cloves of garlic
Juice of 5 lemons
Splash of tequila
5 pounds pork butt
Banana leaves or heavy-duty

aluminum foil
White or Spanish rice or

taco shells for serving

Place the annatto, cumin, peppercorns, allspice and cloves in a spice grinder and process to a fine powder.

Carefully remove the seeds and veins from the chiles and chop coarsely. (Habaneros are very hot; even breathing the fumes may make you cough. Removing the veins and seeds ensures the dish is fiery but not painfully hot. You can also substitute a milder chile.)

Process the orange juice, vinegar, chiles, salt and garlic in a blender or food processor until liquefied. Add the lemon juice and tequila.

Cut the pork into 2-inch chunks. Place in a large, self-sealing plastic bag with the marinade. Seal bag and turn to evenly coat the meat. Refrigerate for 8 to 24 hours, turning occasionally.

Heat oven to 325 degrees. Remove the meat from the marinade and wrap tightly in banana leaves or foil so no steam can escape. Place packet in roasting pan and roast four hours. Open packet carefully; the meat should shred easily with a fork. Serve with rice or shred, moisten with pan juices and use as taco filling.

A lot of times I substitute Fresh Jalapenos for the Habaneros because I like the flavor better.

This is seriously good. I actually got this recipe off of the DVD "Once Upon a Time in Mexico". It's a great dish and easy to make. It's all in the prep work for the marinade, but it really is tasty.

Hortensia

omigod, that sounds seriously good. OK you have to come to the Palm Springs apostafest (see the thread that wouldn't die) and make that dish. I'll make chile verde and we can get some really good corn tortillas and have a "make your own" soft taco buffet.

Dagney

Mr. Flipper,

For a change from teriyaki, a seriously good but simple marinade for salmon or chicken is Girards Champagne salad dressing. It's good as is or you can punch it up with some dijon mustard, or orange juice, or orange marmalade (I was just thinking pink grapefruit juice might be good also.). I get bored easily...

flipper

COON DAWG- That is some seriously hot stuff in the Mexican food arena ! I will definitely have to try your recipes .

HORTENSIA- I bet you make really hot, Mexican food as well ! I'm getting hungry.

DAGNEY- I will have to try the Gerard's you mentioned for a marinade for salmon

John Doe

Here's my favorite recipe for ham, and also nearly impossible to mess up.

Get a ham.
Take brown sugar, say 1/2 cup, and add mustard, say 1/4 cup. (I'm guessing here as I don't use specific amounts.) Mix the brown sugar and mustard together in a bowl. Use amounts so the consistency is similar to elmer's glue.

Line a baking pan with foil to be wrapped around the ham later. Put the ham in the pan, and dump/brush the brown sugar mixture over it. Wrap the ham completely with the foil and put it in the oven. Bake at 325 degrees for 15 minutes per pound. Comes out perfect every time.

flipper

JOHN- Sounds like a great recipe for cooking ham ! I love brown sugar - I'll have to try that ! Thanks

Please Share Your Favorite Cooking Recipes ! Breakfast ,Dinner

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