Ok....post up your favorite recipe to cook. It can be anything....soup, meat, poultry, fish, dessert, veggies, what ever.... smile.gif

 

<u>Shrimp & Lobster Rangoon</u>

4 oz. minced shrimp (cooked)
4 oz. minced, picked lobster meat (cooked)
8 oz. cream cheese
2 tsp. minced garlic
2tsp. minced ginger
1 bunch thin sliced scallions
Juice from 1 lemon
2 tsp. sugar
1 tsp. salt

1 package of wonton wrappers
2 egg whites mixed

Oil for frying

-Let cream cheese soften to room temperature then combine all ingredients in a bowl and mix well. With a pastry brush, brush egg white around entire perimeter of a wonton skin and place a TBS. of filling in the center. Fold over into a triangle and crimp the edges shut with the prongs of a fork. Repeat for each wonton.
In a heavy bottom skillet or sauce pan, bring oil to 350 degrees (enough to submerge the triangles) and fry the wontons 3 or 4 at a time until golden brown.

<u>Soy/Ginger Dipping Sauce</u>

1/2 C. black vinegar
1/4 C. soy sauce
2 tsp. minced ginger
2 tsp. sugar

-Combine all ingredients in a bowl, whisk together, cover and refridgerate. For best flavor make this a day in advance (willl last well over a month refridgerated).

<u>Buffalo Chicken Sandwiches</u>

2 TBS. granulated garlic
2 TBS. granulated onion
1 tsp. cayenne
1 tsp. paprika
3 TBS. sriracha (thai chili sauce)
1/2 stick butter
1 tsp. white pepper
1 tsp. salt

2-3 lbs. chicken thighs
2 TBS. olive oil

-Coat the chicken thighs in the garlic, onion, cayenne, paprika. pepper and salt. Heat the olive oil in a heavy skillet until nice and hot. Carefully place the chicken in the hot oil and sautee each side until browned (about 5 min. each side.)
Transfer the chicken (and any liquid) to an oven safe pan and place in a 350 degree oven (uncovered.) Bake for about 2 hours or until chicken can be easily shredded with a fork. Shred and mix in sriracha and butter. Serve on your favorite roll with lettuce tomato and blue cheese dressing.




This is one of my recipes that has actually been published in one of CT's big newspapers and been used and liked by many. Enjoy!

<u>Foreman Grilled Tuna Burger</u>

2 (6 oz.) cans chunk light tuna in water
2 egg whites
1/4 C. small dice celery
1/4 C. small dice red onion
2 TBS. italian dressing
1/8 tsp. white pepper
1 TBS. dijon mustard
1/2 C. plain bread crumbs
2 dashes tabasco

-Preheat your Foreman grill. Drain most of the water from the tuna but don't squeeze it dry. Combine all ingredients in a bowl and mix well. Divide the mixture into 4 equal balls and form patties. Place 2 (or 4 depending on your Foreman model) of the patties on the grill and gently close the lid. Grill for 5 minutes and serve on a toasted roll or over a salad. If you need mayo it's okay. This is just a low fat way to enjoy your tuna fish.

 

eggplant parm is my favorite thing to make, but the key to an awesome platter is the homemade sauce i make. i can not go into exact portions of the ingriedients of the sauce cause honestly i dont have any specifics! i just add what i want in it til it looks like the right amount. and go from there. it can be made "homemade" or "real homemade" the difference being when you start the sauce if you use canned plain tomato sauce to start along with tomato paste or you buy the tomatoes fresh and boil and peel them and then make sauce from that. all depends on the time you have, but it does taste better when using fresh tomatoes.

also i make a killer pumpkin bread,


Pumpkin Bread



2 1/3 Cups sugar,

2/3 cup oil,

4 beaten eggs,

2/3 cup water,

2 cups pumpkin (1 lb can) (for best taste use pumpkin pie mix here)

3 1/3 cups <u>sifted </u>Unbeached flour, sifted flour is very important, otherwise the bread will be too dry

1/2 tsp baking powder

2 tsp baking soda,

1 1/2 tsp salt,

1/2 tsp cinnamon,

1/2 tsp ground cloves.

2/3 cup finely chopped nuts

2/3 cup raisins (soak in cup of boiling water for 1 minute: drain)



Mix 1st 5 ingredients in large bowl.

Add dry ingredients, blend well.

Add nuts and raisins- mix by hand.

Grease and flour, four metal 1 pound bread tins.

Fill cans/pans 1/2 way with mixture.

Bake @ 350 degrees for 1 1/4 hours (approximately) stick a toothpick into center of bread, when it comes out clean (no gooey stuf on it) bread is done

nuts are optional and you can use any type you wish, i tried pecans once and it was awesome, but remember a lot of people are allergic to nuts, so if you do not use them you will have more people telling you how awesom the bread is.

on a final note mess around with the ingridients, a little more cin/cloves/raisins wont hurt wink.gif

when you make it and you like it let me know!

 

I'll have to come back for this one..so many I love to make but not sure what my best one is...

 

^^The hard part for me is the fact that I just start throwing crap together not even thinking to write it down. I can't just throw a list of ingredients up here and hope for people to guess and have it come out right. I really need to start writing it down more.

 

<div class='quotetop'>QUOTE(bdiggy @ Apr 17 2008, 08:40 PM) </div><div class='quotemain'>^^The hard part for me is the fact that I just start throwing crap together not even thinking to write it down. I can't just throw a list of ingredients up here and hope for people to guess and have it come out right. I really need to start writing it down more.</div>
EXACTLY!!!! laugh.gif I NEBER SEAM TO DO THAT..I MAKE THIS AWSOME DISH AND FORGET TO WRITE IT DOWN SO LATER IM JUST LIKE "WHAT?"

Where do you work at bdiggy? How long you been cooking?