Great Recipes & Good Eating

Serves 8

8 frozen hash brown patties
4 cups shredded Cheddar cheese
1/4 pound cubed fully cooked ham
1/4lb cooked bacon (drained)
6 sausage links (drained and chopped)
1/4 cup mushrooms (sliced)
1/4 cup onion (chopped)
1/4 Cup Green Pepper (chopped)
7 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 can condensed cheddar soup

1) Brown the hash brown patties
2) Place hash brown patties in a single layer in a
greased 13-in. x 9-in. x 2-in. baking dish.
3) Sprinkle with sausage,bacon,ham and cheese.
4) Mix together eggs,milk,salt,mustard and cheddar
soup then fold in onion,green pepper and
mushroom, pour over layers in baking dish.
5) Add another layer of cheese
6)Cover and bake at 350 degrees for 1 hour. Uncover; bake 15 minutes longer or until edges are golden brown and a knife inserted near the center comes out clean.

Enjoy
Bob

Yield 10 servings

1/2 cup Hershey's cocoa
1 cup sugar
1 cup water
1 teaspoon vanilla extract
1 dash salt

1) Combine All ingredients in a saucepan then
mix until smooth.
2) Bring this mixture to a boil.
3) Boil for one minute, careful not to over boil.
4) Remove from heat and cool.
5) Add vanilla, mix well.

Enjoy

Bob

Yield:6 servings

8 ounces uncooked thin noodles or vermicelli
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1/4 cup chopped green onions
14 ounces chicken broth See above recipe or canned
1 cup half-and-half
2 tablespoons dry sherry (optional)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon white pepper
1 jar (2 ounces) chopped pimiento (drained)
1/2 cup grated Parmesan cheese, divided
1/2 cup sour cream
2 cups cubed cooked chicken

1) Preheat oven to 350°F. Cook noodles according to package directions. Drain; set aside.
2) Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and onions; cook and stir until onions are tender. Add chicken broth, 1/2 cup half-and-half and sherry to onion mixture. Pour remaining 1/2 cup half-and-half into small jar with tight-fitting lid; add flour, salt, nutmeg and pepper. Shake well. Slowly stir flour mixture into skillet. Bring to a boil; cook 1 minute. Reduce heat; stir in pimiento and 1/4 cup Parmesan cheese. Stir in sour cream; blend well. Add chicken and noodles; mix well.
3) Spray 1-1/2-quart casserole with nonstick cooking spray. Spread mixture evenly into prepared casserole. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake 30 to 35 minutes or until hot.

Enjoy

Bob

Filetes de Pescado a la Veracruzana (Fish Fillets Braised with Tomatoes, Capers, Olives, and Herbs)

No matter where fish is served, you can be sure that pescado a la veracruzana will be on the menu. It's a delicious blend of Old and New World ingredients: Capers, olives, herbs, and garlic weave their way through two of America's greatest contributions to Mediterranean cuisine - tomatoes and chiles. Though practically any firm, white-fleshed fish would work well, when the dish is made with fresh Gulf snapper - as it often is in Veracruz - it's a revelation.

1 tablespoon olive oil
1 1/2 cups thinly sliced onion
4 garlic cloves, minced
3 pounds ripe tomatoes, chopped
1 cup sliced pitted manzanilla (or green) olives, divided
1/2 cup water
1/4 cup capers, divided
1/4 cup sliced pickled jalapeño peppers, divided
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons dried Mexican oregano
3 bay leaves
1 teaspoon salt, divided
6 (6-ounce) red snapper or other firm white fish fillets
1/4 cup fresh lime juice
Flat-leaf parsley sprigs (optional)

Heat the olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté for 5 minutes or until lightly browned. Add tomatoes, 1/2 cup olives, water, 2 tablespoons capers, 2 tablespoons jalapeños, parsley, oregano, and bay leaves. Bring to a boil; reduce heat, and simmer 30 minutes or until reduced to 6 cups. Stir in 1/2 teaspoon salt. Discard bay leaves.

Arrange fish in a single layer in a 13 x 9-inch baking dish; drizzle with lime juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes; discard marinade.

Preheat oven to 350°.

Spoon sauce over fish. Bake at 350° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with 1/2 cup olives, 2 tablespoons capers, and 2 tablespoons jalapeños. Garnish with parsley sprigs, if desired.

Yield: 6 servings (serving size: 5 ounces fish and about 1 cup sauce)

CALORIES 230 (28% from fat); FAT 7g (sat 1g,mono 3.8g,poly 1.2g); IRON 2.5mg; CHOLESTEROL 42mg; CALCIUM 88mg; CARBOHYDRATE 17g; SODIUM 830mg; PROTEIN 26.4g; FIBER 4.3g

yields: 2cups

2 cups raw pumpkin seeds
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons butter, melted
1 teaspoons seasoned salt (plain,garlic,onion)

1) Preheat the oven to 250 degrees F (120 degrees C).

2) Rinse the pumpkin seeds and pat dry. Place the seed in the microwave for 2 or 3 minutes to dry them out a little more.

3) Place them in a bowl. Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking sheet.

4) Bake for about 1 hour in the preheated oven, stirring Every 10 minutes, until crisp, dry and golden brown.

Enjoy
Bob

1 tube pizza dough (recommended Pilsbury)
1/2 lb provolone, sliced
3/4 lb large pepperoni, sliced thin
1 cup shredded mozzarella
1 egg, beaten with 1 tsp of water
Tomato sauce, to serve

1. Pop-Open pizza dough tube. Stretch dough to cover greased cookie sheet.
2. Arrange provolone over dough, leaving 1/2 inch boarder.
3. Arrange pepperoni over provolone in one layer.
4. Sprinkle mozzarella over pepperoni.
5. To roll: fold in each corner; fold over each 1/2 inch side. Working from the front, carefully roll the dough away from you, tucking under and tightening as you go.
6. Place on cookie sheet seam-side down.
7. Brush roll with egg wash, making sure to seal seam and ends.
8. Bake in preheated oven according to dough package directions (typically 375 degrees), until top is golden brown, about 25 minutes.
9. Remove and allow to cool 5-10 minutes. Slice diagonally.
10. serve with warm tomato sauce for dipping.

I just want to make sure that you guys know and understand that these recipes that you are posting need to be ones that you have permission to re-post.

If you find a recipe that you would like to post, please post a link from the site you find it on and then you can post a description of your experience with the recipe.

We need to make sure we aren't posting copyright material. It is the same thing as a news report that you find somewhere.

A link is much better than a lawsuit;)

So if you have posted something that needs to be turned into a link, go ahead and just make a post with all the links and I will unpublish the original content.

Thanks,

Miss POI

Mine is my own creation.

SOunds good.

Caribbean Jerk Shrimp
Something quick while
Serves: 4 to 6
Prep time: 15 minutes
Marinating time: 30 to 45 minutes
Way to grill: direct high heat (450° to 550°F)
Grilling time: 2 to 4 minutes

The Marinade
1/2 cup roughly chopped yellow onion
1 jalapeño chile pepper, roughly chopped
3 tablespoons white wine vinegar
2 tablespoons soy sauce
2 tablespoons canola oil
1/2 teaspoon Tabasco® sauce
1/2 teaspoon ground allspice
1/4 teaspoon granulated garlic
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
2 pounds extra-large shrimp (16/20 count), peeled and deveined
1 lime, cut into wedges
1. In a food processor combine the marinade ingredients. Process until
smooth.
2. Put the shrimp in a large, plastic resealable bag and pour in the marinade.
Press out the air and seal the bag tightly. Turn the bag to distribute the
marinade and refrigerate for 30 to 45 minutes.
3. Remove the shrimp from the bag and discard the marinade. Thread
shrimp onto skewers through both the heads and tails. Grill over direct high
heat until the shrimp are firm to the touch and just turning opaque in the
center, 2 to 4 minutes, turning once. Place on a serving platter, squeeze a
little lime juice over the shrimp, and serve warm.

Serve with your favorite Ice cold beer, set back and savor.