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Old 06-22-2004
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Default Good recipes

does anyone have any good recipes?

wether mexican food or american or german or italian or whatever ya know.

just to see what other people who like to cook liek to cook. lol. i mean i always experiment with stuff. and i have. half the time i dont make the exactly the same thing twice. because it is all just in my head and what i re,member is how i cook it or i will try a new spice or som other little thing.
so i would liek to know other recipes. maybe i can try somtime.
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Old 06-22-2004
Imperial619 Imperial619 is offline
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I like making easy stuff. I make deviled eggs alot of people make those, but if you dont. You just need hard boiled eggs, relish, mustard, salt and peper. You take off the shell cut them in half, take out the yoke and mix it with the relish and mustard, than put the pepper and salt, then put the yoke back into the egg and thats. It other people make them different, but I just keep it simple.
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Old 06-22-2004
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yeah i have made deviled eggs before. but i dont use relish. i just dice up pickles. and instead of salt and pepper. i sprinkle paprika on them. i still use the salt and pepper in the the yolk and mustard mix. but bnot alot. but yes they r good. but hell the after effects can be hazardous. lol
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Old 06-23-2004
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hey have anyone ever had TUNA PATTY's?

ok what you do is like get a can of tuna and drain it out of the oil and water. then put in a bowl and get like 2-3 eggs(it is up to you) crack eggs and mixx the yolk and eggs into the tuna. u can add a bit of salt and pepper if ya want.

after mixed. heat your pan and add a little bit of oil to the pan enough to cover the bottom of the pan. then pour the egg/tuna mixture ito the pan. but pout as it ewa sa patty. like you would do pancakes. and then let cook on one side. unsticking it here and there. and then flip the patyy and let cook on the other side.

once cooked remove onto a paper towel to let oil drain. and then make a sandwich out of it. thats what i do.

if you can make pancakes u can make this.

although i can not make pancakes really well. but i only tried once. lol
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Old 06-23-2004
cervezacorona cervezacorona is offline
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Quote:
Originally Posted by Nelio
yeah i have made deviled eggs before. but i dont use relish. i just dice up pickles. and instead of salt and pepper. i sprinkle paprika on them. i still use the salt and pepper in the the yolk and mustard mix. but bnot alot. but yes they r good. but hell the after effects can be hazardous. lol
LOL....don't forget the cayenne pepper on top!
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Old 06-23-2004
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Nelio I have tons of recepies that I can share with you. Pm me with your email and I'll send them to you if you like.

I have lots of Mexican, like albondigas, sopes, pozole, menudo etc.
Or if you have something in mind let me know I'll probably know how to make it and if not I'll ask my uncle he's a cook.
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Old 06-23-2004
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lol. it is cool . but i wanted u to share with everyone. that way everyone can try them if they havent yet ya know.
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Old 06-23-2004
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ok let me get my recepie book
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Old 06-23-2004
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lol dajmn u have a recipe book?

loli do it all form memory.

but maybe i need to start a book. the only one i dont have exactly memorized r the ones i get online. like from the food netwrok.

once i made my own MARINARA sauce. it was pretty easy. just took long. and wlel the recipe i found made like 10guarts. lol. i cut it in half tho but that was still alot to make. lol.
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Old 06-23-2004
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For now I'll give you my famous Chicken Pot Pie. Real Easy

2 pillsbury pie crusts for 9" pie
1 can mixed vegetables
2 chicken breasts
1 onion
1 can of cream of chicken
1 can of cream of mushroom
1 cup of milk
1/2 cup of water
salt & pepper

cook chicken breast with onion and salt, after they are cooked shread them.
in a pot heat over medium heat the cream of mushroom and cream of chicken, milk and water. Add mixed vegetables and shreaded chicken with a little pepper. while that cooks heat oven to 450 degrees. In a 9" pie pan put one of the pie crusts, then spoon chicken filling and top with the second pie crust. bake 30 to 40 min until golden brown.

It is fast, easy and delicious.
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Old 06-23-2004
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I gotta have a recepie book couse I can't remember all of the recepies. I mean some I can but I prefer to write them down. Another reason I have the recepie book its couse when my son or daughter get married then I wanna give them a copy. I don't want to loose our good recepies like chiles rellenos, carne en su jugo, tamales, frijoles puercos, frijoles charros., pozole, menudo, gorditas, enchiladas, ceviche, etc. I'm getting hungry.
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Old 06-23-2004
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damn sounds nice. but i dont like to eat many veggies. lol.


try this one. it is called

KRISPY DOGS. A RECIPE BY MY MOTHER.

get you a package of weinies.
boil them
in another pan heat some oil
get you some corn tortilas and heat them in the oil.
just until they start to float and bubble up a little.
do not let cook to a crisp.
slice some cheese into strips.

when weinies r boiled. take out
and slice down the middle
in the middle of each weinie place a slice of cheese
then roll the weinie in the oiled tortilla.
then to keep it closed take a tooth pick and half it and stick in the tortilla and weinie to keep it closed

when it is closed, place in hot oil. and let it get krispy. turning it as to not burn it.

when done let cool donw for a while. because it stays hot for a long time.
then serve.

it is kinda like making taquitos i suppose. but yeah.
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Old 06-23-2004
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ya know. u give exact measurements. lol but i dont usually measure shit out . i eyeball it. lol
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Old 06-23-2004
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not bad......how Mediterranean Grilled Chicken

1 cup oil based Italian salad dressing
1 (6 oz.) can frozen orange juice concentrate, thawed
1/2 teaspoon salt
4 skinless, boneless chicken breasts, pounded

preheat grill
blend salad dressing, orange juice concentrate and salt in a medium bowl. Remove 1/3 or the marinade and reserve for basting

Trim any fat from chicken, pierce with fork, add chicken to marinade, turn to coat (you can prepare it overnight and let marinade in refrigerator if you want).

Remove chicken from marinade, drain well, discard marinade in bowl.

Brush grill rach with oit to prevent chicken fom sticking. Grill chicken turning and basting frequently with reserved marinade for about 15 min.

DELICIOUS.
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Old 06-23-2004
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hey when i worked at Olive Garden we kinda made somthign liek that. that had to marinate over nite. lol. cool
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Old 06-23-2004
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Quote:
Originally Posted by indira
Nelio I have tons of recepies that I can share with you. Pm me with your email and I'll send them to you if you like.

I have lots of Mexican, like albondigas, sopes, pozole, menudo etc.
Or if you have something in mind let me know I'll probably know how to make it and if not I'll ask my uncle he's a cook.
Girl, how do you make chilles rellenos? I have been wanting to try to make them but haven't found the recipe.
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Old 06-23-2004
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do you want something quick to make?
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Old 06-23-2004
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any and every kind of recipe. it does not matter.
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Old 06-23-2004
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pos, saves que hacer chorizo? good ol' chorizo.
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Old 06-24-2004
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Chiles Rellenos


I don't have an exact recepie for the Chiles rellenos couse basically you can stuff them with anything. Here are the basics:

Fresh green Poblano Chiles
plastic bag
tooth picks
flour
eggs
oil

char chiles, lay them directly over the fire on your stove (if you don't have a gas stove do like I do I char them over my grill) turn them until they are completly blistered and the skin begins to turn black.

After they are all black put them in the plastic bag, they will continue cooking and leave them until they are cool enough to peel.

when chiles are cool peel the charred skin off, its ok if you can't get all of it off.

cut a small slit in the side wher the filling can be inserted, at this point you can remove the seeds if you want, some people leave them couse it makes the chiles more hot, but if you want milk or are feeding children then you can remove the seeds.

fill them with the filling and close with a tooth pick

prepare the egg batter with the whites of the egg beating them until they are stiff, looks kinda like whipped cream, then add the yolks and beat again.

Roll the chiles in flour and then dip them in the egg batter. fry then in the oil until golden brown..

some people like to put them in salsa it just depends. you can make a salsa out of chicken stock, boiled tomatoes in the stock and an oinion. Blend stock, tomatoes and onion and add salt to taste..


for the filling you can use, meat, beans, cheese, tuna, chicken, whatever you like. here are some filling recepies:

-fry ground beef, onions and tomatoes, season with salt and pepper.

-queso fresco and onions, like for enchiladas.

-fry tuna, tomatoes and onion, just like the ground beef
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Old 06-24-2004
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Sorry I don't have the recepie for chorizo, but I know my mom does, I'll ask her for it.
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Old 06-24-2004
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Dang Indira....I'm coming over to your house and you can teach me how to cook.

I know how to make cup-o-noodles
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Old 06-24-2004
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You are welcome anytime. Since I don't work that's mainly what I do, cook.

What I really want is the recepie to make Tejuino.

Does anyone outhere have the recepie?.........please send it to me..
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Old 06-24-2004
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******MY FROZEN MARGARITA RECIPE**********
what u need
blender
6oz minute maid limeade (frozen juice mix)
4oz Jose Quervo tequila
4oz triple sec
ice
1. pour limeade into blender
2. fill with ice (not too much, about 35-40oz)
3. poor in tequila
4. poor in triple sec
5. cover & blend to a smooth frost!
6. ENJOY!!
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Old 06-24-2004
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For Chocolate lovers

Triple Chocolate Fudge

4 oz unsweetened chocolate
2 (3 oz) packages cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 lb confectioners' sugar
1 cup chopped pecans or walnuts

line an 8 in square pan with waxed paper or foil, set aside.
Melt chocolate in saucepan over llow heat, stirring frequently. Remove from heat and cool

beat cream cheese with an electric mixer until creamy. Add vanilla and salt. Gradually add confectioners' sugar, beating continually, until smooth

beat melted chocolate into the cream cheese mix. add pecans and mix well with a wooden spoon
pour fudge into prepared pan, refrigerate until firm, about 1 hour , cut into 1 inch squares.
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