Recipie Sharing

[ginzokid]

Don Pedro's Baked Mexican Salsa Chicken Boneless, skinless chicken breasts (one per person) crushed cornflakes chunky salsa Pam cooking spray Shredded Monterey Jack cheese Small portion of cooked linguini Spray Pam on the chicken and roll each breast in the corn flakes. Spray a baking dish well with Pam and places the coated chicken in the dish. Pour a thick covering of your favorite chunky salsa over the chicken. You can cover the dish at this point and refrigerate it for cooking later. Preheat oven to 350F. Cover the dish tightly with foil (shiny side down). Do Not use dish cover. Bake on bottom rack for 45 minutes. Uncover, spoon off excess liquid, if there is any, but be sure to leave enough for the linguini. Sprinkle the chicken with the shredded cheese, return to the oven, uncovered for 15 minutes or until the cheese is melted and browned a bit on top. Serve each breast with its sauce and cheese on a small bed of linguini with a small salad or green vegetable. If you are not concerned about a low fat meal, use butter in place of the Pam. Enjoy! Don Pedro

[ginzokid]

I opened this up just for recipes in case any of you would like to share a favorite. Ever had "Gas House Eggs" or sometimes called "Hobo Eggs"? First you have to steal an egg from some hen house. (Grab a chicken too if you are quick enough.) Then you have to scrounge around for a slice of bread and some lard. It has to be lard. You take your trusty old blackened cast iron skillet, every hobo camp has one, and you melt some lard in it over a hot campfire. You make a hole in the center of the bread so it is like a circular mold. Save the piece you took out. Now put that piece of bread with the hollowed out middle into the melted lard and crack your egg into the center. Fry it on one side then flip it over and cook to your likeness. If you are lucky enough to have a little salt and pepper, go to it. Now that you are finished eating that wonderful concoction, take that saved circle of bread and wipe the skillet and your plate clean of all the grease and egg. Enjoy that morsel as it is the best part! Hobo Pete

[untabubba]

We grew up calling those "Bulls Eyes" Pete. GREAT STUFF! My dad made them ALMOST every Saturday morning! Flap-Jacks on Sunday after church....after communion, you know! There's a GREAT scene in Cher's movie "Moonstruck" where her mother makes them using Italian bread and roasted red peppers.....MAN it makes us hungry EVERY TIME we see it! (Oh, it's one of my wife's favorite flicks...we own a copy.) Marc I'll get back with a recipe or two eventually. Right now I have bigger fish to fry :^O....you'll see!

[untabubba]

BTW: What Ed Zachary (he can't spell either!) IS a ReciPIE??? Is that like a Seal Flipper Pie?? Mr. B. :p

[nascarpetlover]

I want the recipe for Cod Lip Stew, or Moose burgers. Honestly my favorite thing to make is chili (in season, a wife thing), or to alter the BBQ sauce and simmer the meat for a couple hours in it. It will even make tough cheap meat tender (along with the stomach). Main ingredient added requires 12 oz. curls though. Lou faceless with food in front of it.

[ginzokid]

Come on guys. I want to see some recipes in here, not just idle chatter. And anything that is marinated in booze is OK by me. Chef GF

[mskimmers2]

I'm trying to find the recipe for "Moose in a Jar" or "Bottled Moose". You will love it. There is also, "Cod Tongues", "Cod Cheeks" and "Cod au Gratin". Kimmers

[dl85vette]

Ginzo, sounds like you want the famous in the Maritime Patrol aircraft world "moosemilk". Our moosemilk parties got us banned from having them in Elgin,Scotland. Australia Fincastle 2001 damn near turned into a riot full of wasted Aussie locals wanting more booze. People like the taste of it and don't feel anything so they come back for 2nds,3rds,etc. Eventually the booze kicks in,the recipient going from sober to point of no return. Very deceiving drink. I don't have 'our' recipe on me ( it may be in bulk quantity. like 1 bottle of this, 2 bottles of that, 3 gallons of icecream,etc) Found this one on the net, I'm sure anything can be sustituted here. Scale ingredients to servings 1 oz White Rum 1 oz Dark Rum 1 oz Kahlua Coffee Liqueur 2 scoops Vanilla Ice Cream 2 fresh Strawberries Place ingredients in a blender and mix until even consistency. (Note: usually made in a large batch using above ratios and served punch style at parties.) Besides Pete, when it comes to drinking,you'rein the right province. No other canadian can outdrink a newfy. I work with a bunch of them and they know how to party.

[trmwf]

Calling all Italian food lovers. This is an ORIGINAL of MINE but you are welcome to try it. I guarantee that if you try it you will make it again and again but go easy as it is a real artery plugger. 1 lb pasta - your choice ( I use Penne a lot but spaghetti will also work) 1 pint HEAVY CREAM 1 lb HOT Italian sausage 5 or 6 fresh Romo tomatoes (or 1 can Italian style tomatoes) 1/4 tsp crushed red pepper 1/4 tsp oregano 2 or 3 tsp basil 4 or 5 gloves of garlic to add to cream(or a couple of spoonfuls of already crushed or diced garlic) 2 gloves of garlic to add to tomatoes salt to taste 4 tsp olive oil Cook pasta per pkg directions crumble and cook thoroughly the italian sausage in a large frying pan heat some olive oil in a large sauce pan on med med/high heat and add a little garlic and the red pepper. cook for a couple of min while stirring often. DO NOT BURN. Dice your fresh tomatoes and add to the hot oil, garlic mixture. Cook about 5 or 6 minutes on medium heat While doing this put the heavy cream into another sauce pan with the 4 or 5 gloves of garlic and bring to a soft boil. Reduce to medium/low and cook for about 5 minutes or until it coats the back of a spoon. Add the sausage to the tomatoe mixture and cook for another 2 minutes. Drain pasta and put back in to the large pan. Add the tomatoe and sausage mixture to the pasta while on medium heat and stir well while cooking for a couple of minutes. Then add the heavy cream and garlic mixture and stir well while cooking for another couple of minutes. You can add a little parmesian or Italian blend cheese mixture if you like while stirring. I have used this mixture to make stuffed shells for my wifes golf group ( to wild acclaim and hugs and kisses ) by substituting shells for the pasta of course and then after stuffing the shells with the mixture I place them in a casarole dish and sprinkle the italian cheese blend over the top and bake for a few minutes to melt the cheese. It is really simpler then it all sounds. Give it a try if you really like Italian food. If you like things a little less spicy you could always use sweet italian sausage but we prefer the hot stuff. Enjoy !! Mike

[crazyd37]

Mike, Wow, this sounds great!! I will pick the tomatoes this week and make this one. Thanks Dot

[ginzokid]

And me with high cholesterol. What can I use to substitute for the heavy cream? Damn it sounds good too! :_| Medicated to the hilt Pete

[trmwf]

Dot, Since I created it I will have to say that it is really good. Pete - sorry, I can't think of a substitute. Just go easy (betch can't) and don't fix it once a week. Maybe do without the garlic bread smothered in butter and cheese to help balance things out?? The amount of garlic you use is entirely up to you. I listed what I use but then we like a lot of garlic. Use a little less if you like. Mikie

[ginzokid]

Here's the "Moose in a Jar" recipe: 3 pounds of moose meat cut into small pieces 1 tsp. salt 1/4 tsp pepper 1 small onion, cut into 1" pieces 2 carrots, cut into 1" pieces 10 potatoes, cut into 1" pieces 1 small turnip, cut into 1" pieces 2 parsnips, cut into 1" pieces 6 cups water 1/4 lb. butter or margerine Heat deep frying pan and melt butter Brown moose meat in hot butter. Add water, salt and pepper. Let simmer for 1 hour, uncovered. Add chopped onion. Simmer another hour. Add the remaining cut veggies and cook for another 30 minutes. Get your canning jars in order and spoon the hot stew into them, capping immediately. Let cool and verify that jars have sealed. This will keep refrigerated for about 1 month. Just open a jar, warm up the stew and serve it with dumplings for supper. It sure looks ugly in the jar, but it makes the moose tender.

[trmwf]

Would there be a substitute for the moose available to us down here in the colonies? You know, something like maybe..... BEEF!!!

[ginzokid]

Try any game meat such as venison or elk that needs a long time to cook. Beef would bee too tender. And the blandness of this recipe is a Newfy thing. I would load it up with about 8 cloves of garlic, some savory and majorum if it were my recipe. Like the line in "Crocodile Dundee".....needs garlic! Pete