Okay all you Cooks! I am sure you would like to share with us.
Georgia said
10:12 AM Aug 18, 2006
Hi Linda,
I submitted a recipe for Chicken Lettuce Wraps last night but apparently it never posted. I can't imagine where it may be
Georgia
Linda said
03:17 PM Aug 18, 2006
Oops!
The computer must have eaten it!!!
ken and cindy said
07:38 PM Aug 18, 2006
Ok I'll be the first to offer up a tasty treat,
Really good Fajitas,
Fajita meat, ( usually called beef skirt)
Buy the tenderized type or have the butcher run it through the tenderizer, try and find Fiesta brand fajita seasoning (its the best)
1) Slice up a large YELLOW onion
2) Season the meat , dont be shy! Then brown both sides on the grill (dont cook the meat through) just seal the meat on the grill , one minute each side tops (hot grill)
3) Prepare a aluminum foil envelope (two pieces one for the top and one for the bottom)
4) Create a bed of onions on the foil, (big pile) then place seared meat on top of the onions, cover top with foil and wrap the edges tight (your creating a pressure cooker)
5) Place the envelope on the grill (med heat) for 20 minutes( onion side down), then remove.
6) Your envelope should look like a balloon by now, slowly cut open the top(be careful hot steam) and remove the meat making sure you dont spill the gravy and the onions. Slice the meat in small strips against the grain and throw it back into the onions and gravy.
7) Serve with flour (or corn) tortillas and enjoy.
-- Edited by ken and cindy at 21:42, 2006-08-18
-- Edited by ken and cindy at 21:42, 2006-08-18
-- Edited by ken and cindy at 21:45, 2006-08-18
leelare said
02:12 AM Aug 24, 2006
My family has loved this cake during the warmer summer months for several years. After reading the tips of using a stone (or tile) for even browning & cooking I decided to try it this morning. Came out great. Hope you like it as much as we do, & super quick & easy...
Preheat oven to 350 degrees.
Grease & flour 9 x 13 inch pan.
Bake your favorite white cake mix from a box. (No pudding in the mix.)
Meanwhile, take a (large) box of Jello (any flavor will do, Larry likes Strawberry best, but Cherry, Lime, Orange etc. will work. I used Orange today because I had it on hand.)
The box calls for 2 cups hot water, mixed with Jello (large pkg), then add 2 cups cold water.
CUT THAT IN HALF! 1 cup hot water, mix with full large pkg of Jello, and 1 cup cold water.
I like to mix Jello & water in my 4 cup measuring cup because it has a pouring spout, but any pouring spout will work. (A funnel or pitcher for instance.)
Cool cake & Jello mixture (on counter, not in refrigerator.)
Using a dinner fork, gently start poking holes in cake. Put tines in about 3/4 of the way down into the cake & gently pull back. While pulling back, pour in a small amount of Jello. Move fork an inch or two, insert tines, pull back & pour in more Jello. Move fork another inch or two & repeat this process until you have used up all the cooled Jello. You will have small holes over most of the cake. Cover & put in refrigerator until Jello is set. (A few hours will do it.)
Remove from refrigerator & frost with Cool Whip.
This cake is so moist & refreshing. It will stay good for at least a week in the refrigerator, if it lasts that long! Enjoy...
Lee Ann
cincygirl20 said
01:24 PM Aug 24, 2006
I love this recipe! Its so easy! And I also make it in my oven when I don't feel like grilling out. Sometimes I leave out the onion soup mix and just sprinkle garlic powder and onion powder on the "taters" instead
1 envelope of Lipton Soup Mix
8 Potatoes peeled and slices or cubed
2 Onions
1-1 1/2 Sticks of Butter
Directions:
Slice potatoes and dice onions. Mix in a bowl with your favorite packet of Lipton Onion Soup Mix.
Take a piece of tinfoil about 10 X 12 inches. It helps to take a slab of butter and spread it all over the tinfoil (this will help to avoid the potatoes sticking while cooking).( or use the new non stick aluminum foil) Then, scoop some potatoes in the tinfoil. I usually put 2-3 tabs of butter in each serving as well. (approximately one tablespoon per packet)
normally I make up an individual package for each person that I am feeding.. Fold the middle lengthwise, make a crease and fold about 1/2 inch. Fold about 3-4 times or until you can't anymore. Fold the ends in like a triangle then fold 1/2 inch until you can't anymore. Place in baggie. Keep cold until ready to cook. I usually cook these on the grill for about 25 to 30 minutes (if you slice the tater thinner then there is less cooking time) minutes. MAKE SURE you turn these ALOT so they won't burn.
dreamjosie said
06:57 PM Aug 26, 2006
I just did an entry on RV cooking on our own blog at www.mytripjournal.com/wanderingwishnies and have been asked to share my Gazpacho recipe. So I thought I would put it here for everyone. While it's not a recipe that's specific to RV or camping, it's appropriate to the seasonal availability of the fresh vegetables that are in market now. I just made it recently for the first time, and it was so crisp and good with its freshness.
GAZPACHO SOUP
1 Cucumber, halved and seeded but not peeled
2 Bell peppers, cored and seeded (preferrably red, but yellow, orange or green or a combination of these works just fine)
4 Plum tomatoes
1 Red onion
3 Garlic cloves, minced
23 Oz. Tomato juice (3 cups) *
1/4 cup White wine vinegar
1/4 cup good olive oil
1/2 Tbl. Kosher salt
1 tsp. freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1 inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
*Additional note: Use the best tomato juice you can buy. We happened to be shopping in a food co-op that specialized in natural and organic foods, and spent the extra money for some great organic tomato juice. I think that made it extra good. The key to this recipe is the freshest and best ingredients you can find.
-- Edited by dreamjosie at 12:26, 2006-08-27
Winter Texan said
12:27 PM Aug 31, 2006
Powerhouse White Bean Soup
2 Tbsp extra virgin olive oil
1 cup thinly sliced onion
4 cups kale leaves, cut into bite-size pieces (remove the thick stems)
2 cans (15 oz each) white beans, rinsed and drained
1 1/2-2tsp dried oregano, to taste
4 cans (15 oz each) fat-free reduced-sodium chicken broth
1 ½ cups rotini pasta noodles, preferably whole wheat
Freshly ground black pepper, to taste
Cayenne pepper, to taste (optional)
In a large soup pot set over medium heat saute the onion in the oil for 3 minutes, stirring often. Add the kale and saute it another minute. Add the beans, the chicken broth and the oregano. Bring the soup to a boil. Add the rotini and cook it, covered, until they are tender.
(Check package instructions for time.)
This is a mild soup so before you serve it, spice it up with cayenne and black pepper, to taste.
Save your leftover soup in the fridge for tomorrow, or freeze it for a later date.
Makes 6 servings
Per serving; 325 calories, 6 g total fat (1 g saturated fat), 55 G carbohydrates, 18 g protein, 10 g dietary fiber, 641 mg sodium. Preparation time; 30 minutes.
Note from Winter Texan: This is from the American Institute of Cancer Research and I have made it so many times. It is easy to make and you can control the salt and fat yourself...better for you than canned soups. It is comfort food to me.
Oops!
The computer must have eaten it!!!
Ok I'll be the first to offer up a tasty treat,
Really good Fajitas,
Fajita meat, ( usually called beef skirt)
Buy the tenderized type or have the butcher run it through the tenderizer, try and find Fiesta brand fajita seasoning (its the best)
1) Slice up a large YELLOW onion
2) Season the meat , dont be shy! Then brown both sides on the grill (dont cook the meat through) just seal the meat on the grill , one minute each side tops (hot grill)
3) Prepare a aluminum foil envelope (two pieces one for the top and one for the bottom)
4) Create a bed of onions on the foil, (big pile) then place seared meat on top of the onions, cover top with foil and wrap the edges tight (your creating a pressure cooker)
5) Place the envelope on the grill (med heat) for 20 minutes( onion side down), then remove.
6) Your envelope should look like a balloon by now, slowly cut open the top(be careful hot steam) and remove the meat making sure you dont spill the gravy and the onions. Slice the meat in small strips against the grain and throw it back into the onions and gravy.
7) Serve with flour (or corn) tortillas and enjoy.
-- Edited by ken and cindy at 21:42, 2006-08-18
-- Edited by ken and cindy at 21:42, 2006-08-18
-- Edited by ken and cindy at 21:45, 2006-08-18
My family has loved this cake during the warmer summer months for several years. After reading the tips of using a stone (or tile) for even browning & cooking I decided to try it this morning. Came out great. Hope you like it as much as we do, & super quick & easy...
Preheat oven to 350 degrees.
Grease & flour 9 x 13 inch pan.
Bake your favorite white cake mix from a box. (No pudding in the mix.)
Meanwhile, take a (large) box of Jello (any flavor will do, Larry likes Strawberry best, but Cherry, Lime, Orange etc. will work. I used Orange today because I had it on hand.)
The box calls for 2 cups hot water, mixed with Jello (large pkg), then add 2 cups cold water.
CUT THAT IN HALF! 1 cup hot water, mix with full large pkg of Jello, and 1 cup cold water.
I like to mix Jello & water in my 4 cup measuring cup because it has a pouring spout, but any pouring spout will work. (A funnel or pitcher for instance.)
Cool cake & Jello mixture (on counter, not in refrigerator.)
Using a dinner fork, gently start poking holes in cake. Put tines in about 3/4 of the way down into the cake & gently pull back. While pulling back, pour in a small amount of Jello. Move fork an inch or two, insert tines, pull back & pour in more Jello. Move fork another inch or two & repeat this process until you have used up all the cooled Jello. You will have small holes over most of the cake. Cover & put in refrigerator until Jello is set. (A few hours will do it.)
Remove from refrigerator & frost with Cool Whip.
This cake is so moist & refreshing. It will stay good for at least a week in the refrigerator, if it lasts that long! Enjoy...
Lee Ann
I love this recipe! Its so easy! And I also make it in my oven when I don't feel like grilling out. Sometimes I leave out the onion soup mix and just sprinkle garlic powder and onion powder on the "taters" instead
Directions:
Slice potatoes and dice onions. Mix in a bowl with your favorite packet of Lipton Onion Soup Mix.
Take a piece of tinfoil about 10 X 12 inches. It helps to take a slab of butter and spread it all over the tinfoil (this will help to avoid the potatoes sticking while cooking).( or use the new non stick aluminum foil) Then, scoop some potatoes in the tinfoil. I usually put 2-3 tabs of butter in each serving as well. (approximately one tablespoon per packet)
normally I make up an individual package for each person that I am feeding.. Fold the middle lengthwise, make a crease and fold about 1/2 inch. Fold about 3-4 times or until you can't anymore. Fold the ends in like a triangle then fold 1/2 inch until you can't anymore. Place in baggie. Keep cold until ready to cook. I usually cook these on the grill for about 25 to 30 minutes (if you slice the tater thinner then there is less cooking time) minutes. MAKE SURE you turn these ALOT so they won't burn.
-- Edited by dreamjosie at 12:26, 2006-08-27
Powerhouse White Bean Soup
2 Tbsp extra virgin olive oil
1 cup thinly sliced onion
4 cups kale leaves, cut into bite-size pieces (remove the thick stems)
2 cans (15 oz each) white beans, rinsed and drained
1 1/2-2tsp dried oregano, to taste
4 cans (15 oz each) fat-free reduced-sodium chicken broth
1 ½ cups rotini pasta noodles, preferably whole wheat
Freshly ground black pepper, to taste
Cayenne pepper, to taste (optional)
In a large soup pot set over medium heat saute the onion in the oil for 3 minutes, stirring often. Add the kale and saute it another minute. Add the beans, the chicken broth and the oregano. Bring the soup to a boil. Add the rotini and cook it, covered, until they are tender.
(Check package instructions for time.)
This is a mild soup so before you serve it, spice it up with cayenne and black pepper, to taste.
Save your leftover soup in the fridge for tomorrow, or freeze it for a later date.
Makes 6 servings
Per serving; 325 calories, 6 g total fat (1 g saturated fat), 55 G carbohydrates, 18 g protein, 10 g dietary fiber, 641 mg sodium. Preparation time; 30 minutes.
Note from Winter Texan: This is from the American Institute of Cancer Research and I have made it so many times. It is easy to make and you can control the salt and fat yourself...better for you than canned soups. It is comfort food to me.