Replies
- MEMemberOriginal PosterSep 7, 2010Okay, Tx...here's the thread...where's your recipe?
JenReactReply - TH
ThomasSep 7, 20101 Roma Tomato
4 medium sized serrano peppers
2 small granny smith apples
1 lime (Juiced)
1 Navel Orange (Peeled and de-seeded)
Cilantro Optional
De-seed Orange(s), Peppers, and Apples.
Chop down to small size all ingredients.
Blend.
Enjoy!
Makes about one quart of salsa.ReactReply - RE
renebbareSep 8, 2010
More activity in this thread than in the grouphttp://www.truenudists.com/group/979/!ReactReply - GA
gator1Sep 8, 2010[quote]More activity in this thread than in the grouphttp://www.truenudists.com/group/979/![/quote]
That's no lie! I think I'm the only one to post there in months.
Gator1ReactReply - RErenebbareSep 8, 2010Do you think it could be an age thing? Kids nowadays cant get out of the gym to cook and enjoy decent food! So it's left to us fogeys (not old) to crash a pan or two.ReactReply
- RErenebbareSep 8, 2010
oops, forgot to add that tonights starter corn on the cob (in season here) is followed by a crusty meat & potato pie with 'mushy' peas and lashings of mushroom gravy - cheese and biscuits to follow.
Jealous or calling?ReactReply - AN
AndrewOct 20, 2010just bumping this to the top of the Forums, for those who are going to be more "home-based" nudists in the cold months & we can stock up our freezers.
ReactReply - GAgator1Oct 20, 2010
We really enjoy soups when it gets colder, we've had cheese soup, potato soup, and Cajun chicken and sausage gumbo. I think I posted gumbo recipe earlier in the thread, but will get the recipes for the other two.
gator1ReactReply - THThomasOct 20, 2010[quote]Do you think it could be an age thing? Kids nowadays cant get out of the gym to cook and enjoy decent food! So it's left to us fogeys (not old) to crash a pan or two.[/quote]
I am lucky that my son also loves to cook, the salsa recipie I posted we created together. It is hard to post some of our recipies, because we normally create depending on the mood we are in.ReactReply
- THThomasOct 20, 2010
Sauerkraut Pork Roast
1 Pork roast, half a Boston Butt
4 Medium potatoes, cubed
1 jar sauerkraut (or 2 cans)
I large onion, sliced
half a bottle of zesty Italian salad dressing
Season roast to taste with seasoned salt, pepper, and garlic powder. Place roast in covered baking pan and place cubed potatoes around it. Place onion rings on roast and potatoes, then put sauerkraut with juice over potatoes. Sprinkle dressing liberally over all and bake covered at 300 for about two hours till tender.ReactReply - MEMemberOriginal PosterApr 27, 2011[quote]Sauerkraut Pork Roast 1 Pork roast, half a Boston Butt 4 Medium potatoes, cubed 1 jar sauerkraut (or 2 cans) I large onion, sliced half a bottle of zesty Italian salad dressing Season roast to taste with seasoned salt, pepper, and garlic powder. Place roast in covered baking pan and place cubed potatoes around it. Place onion rings on roast and potatoes, then put sauerkraut with juice over potatoes. Sprinkle dressing liberally over all and bake covered at 300 for about two hours till tender. [/quote] That sounds wonderful, Thomas! Will try it this week. JenReactReply
- THThomasApr 27, 2011[quote]Ummm....Tx? Recipe sounds interesting but you should have seen the look on the face my local grocery butcher when I asked him (totally dead pan) for a pound of rattle snake, lol. Have to admit, even being a native Texan myself, I've never tried rattle snake. Think I put it right up there with "road kill" Chilli! Cottontail - my go to spices are salt, pepper, garlic as well. k...was desperately searching for my mom's famous potato soup recipe, can't find it. All I remember is that it begins: First you take a leek...(lol, she has the BEST sense of humor!) But found this one instead which is another old favorite of mine and the "veggie only's" will like it too!Cold Sesame Noodles1 Tbs minced fresh garlic 3/4 cup Tahini (sesame paste) 1 cup black tea 5 Tbs Tamari (soy sauce) 5 tsp chili oil (or to taste - very spicy) 3 Tbs sesame oil 2 Tbs sugar 2 Tbs red wine vinegar 1/2 cup chopped scallions (green onions) 1/2 cup shredded cucumbers 1 lb fresh lowmein noodles Boil low mein noodles until slightly tender w/1 Tbs sesame oil (just slightly past al dente) In seperate bowl mix all other ingredients. Pour over cooked noodles and mix well. Jen If vegetarians only eat vegetables, what do humanitarians eat?
[/quote]
Jen, you made me think of my recipie for red line stew.
When you go into town, bring can of red spray paint with you. Put a red line on any road kill. On way back, any without red line is fresh, bring it home, skin it, and throw into pot with some veggies. LOLReactReply - MA
markApr 27, 2011I luv cooking and even tho i dont eat real super spicy food, i luv the flavors of all spices. i take a week off in dec. and cook 7 days straight for 10 -12 guests each nite. with a diff theme and setting for each of them. Last year i did 9 diff caujan dishes. Guess with over 70 diff spices, i like to combine to create wonderful flavors with dishes. And even if there is only two of us here, i try to garnish and present a nice plated dinner. It should be a fun event, not just for when you have guests.
ReactReply - THThomasApr 29, 2011
DR. PEPPER CAKE
1 cup butter
1 cup Dr Pepper
2 eggs
½ cup buttermilk
1 tsp baking soda
1 tsp vanilla
4 T cocoa
1-1/2 tsp cinnamon
2 cups flour
2 cups sugarHeat butter and Dr Pepper, until butter melts.
Add cocoa, cinnamon, flour, and sugar to butter mixture.
Mix eggs, buttermilk, soda and vanilla, and then stir into rest of mixture..
Pour into pan, bake 30 minutes at 350 degrees.
Frosting: heat ¼ cup butter, 3T cocoa, and ¼ cup Dr. Pepper. Stir 1 box powdered sugar. Frost cake. Top with chopped nuts if desired.Notes: I used 2 sticks margarine once and 1 butter and 1 margarine once, and it got eaten up just as quickly both times. I heated Dr Pepper with butter in microwave dish. . I used Bundt pan once and flat sheet 9x12 once. It calls for 8 or 9 inch pans. I also just made ½ the recipe frosting for the sheet cake and bundt.
ReactReply - THThomasApr 29, 2011
Butter parsley potatos
5 pounds of potatos
1 pound of butter
parsley, garlic powder, seasoned salt, and black pepper to taste.
Peel and slice potatos and boil. When tender, drain and stir in remaining ingredients. Serves 30ReactReply - DE
DesertRatApr 29, 2011Here's a hint on how to spice up a really bland dish to something that is very tasty. Add Dry Mustard. Works on just about anything, meats, fish, vegetables. Start with a dash and increase to taste. You might add 1/8th to 1/4th teaspoon.
ReactReply - EV
EvansBetterHalfApr 30, 2011Just tried this one on the BBQ....yum!
Cedar Planked Garlic Shrimp with Asiago Gratin
Ingredients:
* 10-12 colossal raw shrimp (or 20 large)
* One lemon, sliced thinly
* One small wedge of lemon
* 2 tbs (30 ml) olive oil
* 2 –3 cloves chopped garlic
* ½ tsp (2 ml) pepper flakes
* ½ tsp (2 ml) fresh ground pepper
* 2 tbs (30 ml) melted butter
* ¼ cup (65 ml) chopped fresh parsley
* ¼ cup (65 ml) grated asiago cheese
* ¼ cup (65 ml) fine bread crumbs
Directions:
* Shell and thoroughly rinse shrimp, leaving tails on. Pat dry
* Preheat lemon lined cedar plank indirectly at 400°F (200°C) for 5 minutes
* Heat olive oil in frying pan over medium heat
* Add garlic, red pepper, and ground pepper to olive oil. Sauté 30 seconds
* Add butter, chopped parsley and shrimp. Cook for 3 minutes
* Add ½ the asiago cheese and all the bread crumbs to the pan and toss to coat
* Immediately pour the mixture onto the preheated lemon lined cedar plank
* Sprinkle the remaining asiago cheese over the shrimp mixture
* Cook indirectly with lid closed for (approximately) 10-15 minutes at 400°F (200°C)
* To serve: squeeze a small wedge of lemon over surface if desiredReactReply - CD
Cheri Donna DawsonMay 1, 2011[quote]Just tried this one on the BBQ....yum! Cedar Planked Garlic Shrimp with Asiago Gratin Ingredients: * 10-12 colossal raw shrimp (or 20 large) * One lemon, sliced thinly * One small wedge of lemon * 2 tbs (30 ml) olive oil * 2 –3 cloves chopped garlic * ½ tsp (2 ml) pepper flakes * ½ tsp (2 ml) fresh ground pepper * 2 tbs (30 ml) melted butter * ¼ cup (65 ml) chopped fresh parsley * ¼ cup (65 ml) grated asiago cheese * ¼ cup (65 ml) fine bread crumbs Directions: * Shell and thoroughly rinse shrimp, leaving tails on. Pat dry * Preheat lemon lined cedar plank indirectly at 400°F (200°C) for 5 minutes * Heat olive oil in frying pan over medium heat * Add garlic, red pepper, and ground pepper to olive oil. Sauté 30 seconds * Add butter, chopped parsley and shrimp. Cook for 3 minutes * Add ½ the asiago cheese and all the bread crumbs to the pan and toss to coat * Immediately pour the mixture onto the preheated lemon lined cedar plank * Sprinkle the remaining asiago cheese over the shrimp mixture * Cook indirectly with lid closed for (approximately) 10-15 minutes at 400°F (200°C) * To serve: squeeze a small wedge of lemon over surface if desired[/quote] If you have any leftover, can you please email me some? ;) We went out last night to Bonefish Grill for coconut shrimp. That's the easiest way to get one of my fav dishes. LOL However, on the way home, we stopped at the market. Hormel makes refrigerated entre' such as Beef Roast Aus Ju that heats in the microwave in 4 minutes, just add sides. They were on sale. LOLReactReply - MEMemberOriginal PosterMay 1, 2011[quote]Peanut Noodle Salad 1 pound spaghetti Salt 1 tablespoon toasted sesame oil 1/3 cup chunky peanut butter 5 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar 2 tablespoons light brown sugar 1 tablespoon grated or minced fresh ginger 2 garlic cloves, minced 1 teaspoon hot sauce 2 red bell peppers, stemmed, seeded, and sliced thin 2 carrots, peeled and shredded 1 cucumber, peeled, halved lengthwise, seeded, and sliced thing 1/3 cup minced fresh cilantro 1) Bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 tablesppon of salt and cook, stirring often, until tender. Reserve 3/4 cup of the cooking water, then drain the pasta in a colander and rinse with cold water until cool Drain the pasta well and transfer to a large bowl. Add the sesame oil and toss to coat. 2) Whisk the peanut butter, soy sauce, vinegar, sugar, ginger, garlic, and hot sauce together in a bowl until smooth. 3) Add the peanut butter dressing, bell peppers, carrots, cucumber and cilantro to the pasta and toss to combine, adjustin gthe sauce consistency with the reserved cooking water as desired. Season with the salt to tate and serve. **You could add shredded chicken or pork for a more hearty meal.**[/quote] Great recipe! Very similar to the Sesame Noodle recipe I posted, pg 1 post #11. Yours uses fresh ginger which I love. Think I'll take the best of both recipes and see how that comes out. Thanks for sharing! JenReactReply
- EVEvansBetterHalfMay 1, 2011
This salad goes great with anything off the grill and will hold for a couple of days as leftovers.......not to mention easy
Israeli Tomato Salad
Toss 1 cup each diced cucumber, tomato, green bell pepper and scallions with 3 tablespoons fresh chopped dill, 2 tablespoons fresh chopped parsley, the juice of 1 lemon and 1/2 cup olive oil in a large bowl.ReactReply - NO
NoneMay 1, 2011Is one of the groups a cooking or a recipe sharing group? We are new to TN but love cooking and especially trying new foods and recipies. We do have a few interesting ones to share.
ReactReply - BA
bare1barretMay 2, 2011Do U like beef? If so, I have a great recipe for Beef Shanks. It is a leg cut with lots of meat and the round bone in the middle of the shank.
1. Brown in a pan with HOT olive oil. Take the shanks out, turn the heat down to Med-High; sautee the onions, celery & carrots. Add the sliced garlic(thin sliced) and let the pan simmer for a minute or two. DO NOT burn the veggies. Now, add at least 1 - 1.5 cups of a dry(er) Red wine. Simmer for 3- 4 minutes. Return the shanks to the pan. Pour in the juices that have releasted. Turn down the heat to Mid-Simmer. Add 2 TBS of Tomato Paste, Bay Leaf, ground black pepper and a 1/4 spoon of Fennel seed. Let simmer for about 10 - 15 mins. NOW, turn it down to Slow Simmer and add at least 1 - 1.5 cups of V8 juice; Hot or regular; depends on what U like. Put this on the back burner and just monitor the amount of liquid. Add .5 of either, but let it simmer and take on the taste of the juice & spices. U can add Oregano or Basil - Ur choice. Depends on Ur tastes.
I usually serve with a small Spinach salad and HOT French bread; or really garlic laced Italian bread.
Sauteed Italian green beans in tomato sauce & garlic with red onion makes the meal PERFECT.
Hope this HELPS.................ReactReply - MU
muskate16May 3, 2011I have this same problem, but worse because i have 3 kids, who NEVER agree on eating the same foods!! So i thought i would share one of our faves, that e all agree on! There are so many ways to make taco salad, but here is mine.
Take 1lb of ground beef, brown and season
Cut up a head of lettuce
set to the side, then using a 9x13 pan Use a bag of frito scoops layering the bottom of the pan, (use the bigger bag), then spread seasoned beef on top of scoops, set that aside, take smooth taco sauce, mild med or hot, depending on how spicy you like it, mix the entire jar with 4 TBSP of mayo, then pour that over the meat, then take your shredded lettuce and put it on top of sauce mixture, then use a can of black olives, spread that over salad (can also use tomatoes or whatever else you may like), then top with cheddar cheese.
No baking involved, and very easy and TASTY!! Good Luck! XX KateReactReply - TN
TNAKEDMay 6, 2011one of my Favs
Aunt Lydia Caserole (named because she taught it to me)
it's layerd dish
1)
saute green onion and garlic (it just isn't the same without the green onion)
fine egg noodles (thick ones do not work. break up linguine), cooked and mixed with sour cream, and galic/onion mix
layer with any pasta sauce, cooked sausage, cheese (sharp chedder) mushrooms
bake ... till cheese melts
Desert ...
Choclate cake with strawberry Jam
Bubble bath to end the nightReactReply