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Old 09-06-2004, 11:15 AM   #21
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I agree! PLEASE SHARE!!!!!!!!!!!!!!! Pretty pretty please with sugar and a cherry, and CREAMCHEESE STUFFED MUSHROOMS on top?! :( :)

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Old 09-06-2004, 12:22 PM   #22
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here's one of my best thats simple.

Take some linguine noodles cook in water
Take some Jumbo Shrimp like those huge ones and devain etc.
Wait for the noodles to cook. When done take the noodles and put in a pan that is heated with extra virgin olive oil. Cook for awhile like 20 seconds or so and pour some milk and butter in and add some flour then add some dry basil and dry parsley and stir around until the milk is thick then add the shrimp in and don't over cook the shrimp then add pepper and salt and more basil and parsley then a touch of oregeno, and your done.

i give the instructions you just figure out the rest.

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Old 09-06-2004, 12:27 PM   #23
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Mom's Macaroni Salad

That's what I wanna try... here is one that my mom makes a lot.

Crispy Herbed Chicken:

3/4 cup crushed herb stuffing
1/4 cup grated parmesan cheese
1 tbsp dried parsley
1/8 tsp garlic powder
1/8 tsp pepper
1 tbsp water
1 egg white
1 (2-3lb) frying chicken, skinned, quartered or cut into pieces

Heat oven to 375°. Spray broiler pan with no-stick cooking spray. In plastic bags, combine stuffing, cheese, parsley, garlic powder, and pepper. In shallow dish, beat water and egg white. Dip chicken pieces in egg white mixture. Shake dipped chicken, 1-2 pieces at a time, in stuffing mixture to coat. Arrange on sprayed broiler pan. Place broiler pan in oven. Bake for 45-60 min or until chicken is fork-tender and juices run clean.. makes 4-5 servings.
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Old 09-06-2004, 01:20 PM   #24
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I was going to say this in my last post, but forgot.. of course you love the pepper recipe, jkath.. it has AVOCADO!! lol
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Old 09-06-2004, 01:36 PM   #25
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Your Crispy Herbed Chicken sounds great! I will have to try that soon. That would probably be good for pork chops too.

As far as avocados go, I love them too! I could eat them with every meal and as inbetween snacks!

:) Barbara
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Old 09-06-2004, 02:22 PM   #26
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:D Kay......


2 pkgs, button mushrooms
2 8oz pkgs cream cheese
1 1/2 6oz pkgs goat cheese {plain or herbed}
3-4 shallots minced fine
3 cloves garlic minced fine
S+P to taste
Bread crumbs for topping

1... Trim mushrooms by removing stem and slicing the round part off stem end. Resulting in a wider stuffing surface.

2... Blend the next 5 ingredients together till well combined.

3... Pack each mushroom well with a teaspoon smoothing when full. {rounded not flat}

4... Top each mushroom with bread crumbs. {best to do this on an oven safe plate}
5... Bake @ 350 for 30 mins. till well heated thru.


Ps..... make extras if you bring them to a party they WILL NOT LAST LONG. The stuffing would be great for bagels too. Yummmmmmmy Goooooooood!
Just because someone tells you that you can't do something doesn't mean you have to listen.
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Old 09-06-2004, 02:42 PM   #27
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Thanks PolishedTopaz! The mushrooms sound great!!

:) Barbara
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Old 09-06-2004, 02:51 PM   #28
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My orange cake

One box yellow cake mix
one can mandarin oranges, drain and reserve liquid + a couple of orange sections
one stick softened butter

Make cake according to pkg directions, except, substitue softened butter for oil, and add drained mandarin oranges. You will have to watch your water amts and not add as much as called for.

Mix well with a mixer, so the orange sections are beaten into the mix.

Bake as directed. This cake is great in a bundt or angel food cake pan.

Meanwhile, in a separate large measuring cup or small bowl, mix reserved orange liquid, the reserved couple of orange sections, a pinch of salt, a dash of pure vanilla, and confectioner's sugar to make a glaze.

When cake is still warm, turn onto woven mesh cooling rack in a baking pan. With a large fork or other implement, make small holes over the cake surface. Pour glaze over cake slowly, for maximum penetration.

I have varied this recipe by adding rum to the glaze, using fresh oranges, etc. A powdered sugar sprinkle topping is a good alternative also.

The cake should be moist and delicious.
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Old 09-06-2004, 03:08 PM   #29
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my beef stew for a crowd.

Brown 3 or more diced strips of bacon in a large cast iron dutch oven, and remove bacon [reserve for later use]. Leave bacon grease in the pan.

Brown 1 lb large beef bones [seasoned with salt and pepper], remove and reserve for later use.

Brown 3 lbs beef stew meat [seasoned with salt and pepper] and reserve for later use.

Lightly brown [adding a touch of olive oil if needed] 4 cloves minced chopped garlic [add more if you like], 2 medium chopped onions, and 1 cup chopped celery.

Combine the bacon bits, beef bones, and stew meat to veggies in the pot.

Season with 1 or 2 tablespoons of tomato paste, 2 bay leaves, 1 can chicken broth, 1 can of beef broth, and 1/2 cup red wine. Add a dash of worcheshire sauce if desired.

Cover and simmer slowly until meat is almost fork tender adding water if necessary.

Remove beef bones and discard [or give them to your dog for a great treat].

Add potatoes, carrots, mushrooms, or whatever veggies you like. Cover and simmer gently til vegetables are tender.
Taste for seasonings and correct if needed.

Mix 1 part flour and 2 parts water seasoned with salt and pepper in a glass jar with lid. Shake real well so there are no lumps in the jar. Add more water or flour if needed to create a medium white sauce like mixture -- not too thick or too runny.

Turn the heat under the stew up to boiling. Add flour/water mixture slowly to stew stirring constantly [to insure you get no lumps] until the stew gravy is thick enough for you.

Turn down the heat to a low simmer for 10 minutes.
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Old 09-07-2004, 08:48 AM   #30
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My eldest daughter, and my youngest daughter as well, both have experimented with cream cheese fillings for stuffed mushroom caps. Both did it seperately and included finely diced saute'd onion, chopped-real bacon bits, a touch of sugar, and a hint of garlic. The one daughter made the stuffed protabella mushroom caps, grilled over smokey charcoal, while the other filled beef roulaides with her mixture. Both dishes were soooo good.

I can also see this filling being used in home-made raviolies, or in crispy won tons. The mixture is very versatile and can be easily altered for whatever you want to use it for.

Seeeeeeya; Goodweed of the North

“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
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