The Storm2K Kitchen

stormy · #82 Postby **stormy** » Thu Oct 30, 2003 3:46 pm

gosh i cant belive this i just wrote out the recipe and then it was gone. so here it is again ticka this is so good and the kids love them : take 2 sticks of butter and 4 squares of semi-sweet chocolate, melt them. put this aside. take 4 eggs and beat till light. gradually add 2 cups of sugar and beat till thick and light yellow. add in 1 teaspoon of vanilla. add the chocolate mixture. take 1/4 teaspoon of salt and a little over 1 cup of flour and sift into mixture until well blended. if u want add 1 cup of chopped nuts. pour into a buttered pan and bake at 350 for about 30 min. or until firm on top. my oven takes longer and it is new. about 40 mins. happy cooking and let me know how u like it.

Guest · #83 Postby **Guest** » Sat Nov 01, 2003 7:19 pm

Hmmmmm.......Ok time for some short and easy (Quick Dinners).............Incase anyone is wondering this is what i do for a living;) ! Been a cook/chef whatever term you go by for 10 years or so!

I will add a little by little as this thread goes starting with simply stuff and eventually moving on to what some may call more diffucult food ideas.

This is one of my Favs and as well sold very good at a place i worked at.................Very easy! For the garlic lovers!

Sauteed (Garlic) Chicken!

Needed items.
Fresh Garlic or Chopped Garlic in water will do....2 tsp. (You like garlic add more and vise versa)
1 Boneless chicken breast (Pounded out)
Butter: (Real butter works best) Yea i know lots of cals but still it taste better and most any good place you go to eat uses it. 1/4 cup (hardend)
White wine (Chablis) 1/8 cup (Give or take)
Basil leaves (Sweet Basil is best) 3 pinches
Black Pepper 2pinches

Cooking Inst:
Heat Saute pan on medium high heat with butter and garlic. Once fully heated and butter melted add the chicken and add pinch of basil and a pinch of Black pepper on top and around the chicken (A looks thing) cook untill chicken gets a hint of golden brown (4 minutes tops)(Dont over cook it and same goes for garlic) Then flip your chicken over and add the rest of the basil and black pepper onto ichicken and then add the wine to it (Be carfull wine is flamable) may wanna turn the heat up high to burn off the wine which takes about 2 minutes or so to do. Then remove the chicken and put on plate and then add the remaining liquids over top the chicken. Rice btw goes well with this dish and more filling................Best to pre cook the rice first and then add it first to plate and then the Chicken and the liquids!!!!! BTW a slice of orange is healthy and is a good garnish for this dish!!!!!

(Tip) Premelt the butter before adding to whatever it is you saute;) Use the clear stuff and not the garbage on top;)

#84 Postby **janswizard** » Sat Nov 01, 2003 8:49 pm

mmmm, that sounds good. Thanks, King of Weather!

Guest · #85 Postby **Guest** » Sat Nov 01, 2003 9:19 pm

janswizard wrote:mmmm, that sounds good. Thanks, King of Weather!

Thanks janswizard! Oh i have a plenty of stuff to share from chicken to seafood to steaks and pork! even some soups :wink:

!

stormy · #86 Postby **stormy** » Sun Nov 02, 2003 5:03 am

king of weather i need a good recipe for crab bisque (sp) do u have one???? i love this stuff. thanks in advance.

therock1811 · #87 Postby **therock1811** » Mon Nov 03, 2003 4:20 pm

Here's one that we did Saturday, don't know what you'd call it, but here goes:

Ingredients:

1 box brownie mix
2 boxes pudding mix
2 1/2 cups milk
4 bananas (medium sized)
1 box strawberries, tops sliced off
1 tub whipped cream

Directions:

Cook brownies according to directions; cool. Mix milk and pudding mix together; mix this with 1/2 tub whipped cream. Layer bananas on top of brownies. Spread whipped cream mixture over bananas and top this with strawberries.

CajunMama · #88 Postby **CajunMama** » Thu Nov 06, 2003 12:28 am

Corn & Crab Bisque

1 1/2 cups chopped onion
1/2 of a bell pepper chopped
1/2 stick butter
salt/pepper
1 lb. law crabmeat
4 cans chicken broth
4 cans cream corn
1 1/2 tbsp. flour
24 oz. evaporated milk

Saute onions & bell pepper in butter. Add seasoning and flour. Mix well. Add flour, corn, broth & crabmeat. Cook over medium fire for 30 minutes. Add evaporated milk and simmer 5 minutes. Enjoy!

Lindaloo · #89 Postby **Lindaloo** » Thu Nov 06, 2003 1:06 pm

KOW!! I tried the chicken recipe last night. It was delish and was a huge hit at the dinner table.

Mama... I am going to try yours on Sunday.

One more thing KOW... give me a recipe for shrimp. I just bought 40 pounds of it. I hate taking the heads off those things. lol.

stormy · #90 Postby **stormy** » Thu Nov 06, 2003 6:33 pm

Thanks cajunmama i will try this weekend. it sounds great

CajunMama · #91 Postby **CajunMama** » Thu Nov 06, 2003 6:35 pm

You're welcome Stormy...hope you like it!

Guest · #92 Postby **Guest** » Fri Nov 07, 2003 11:48 pm

Lindaloo wrote:KOW!! I tried the chicken recipe last night. It was delish and was a huge hit at the dinner table.

Mama... I am going to try yours on Sunday.

One more thing KOW... give me a recipe for shrimp. I just bought 40 pounds of it. I hate taking the heads off those things. lol.

LOL

.........Fun job de heading those things :eek:

! Not.........lol
Anyways how about Shrimp Scampi?????
Or perhaps Sweet and Sour Shrimp?????
Then again there is the normal steamed or fried shrimp which is my Fav:)
Have some more diffacult ones such as this one which was a big hit where i did that Chicken recipe which is stuffed shrimp which crab meat and a whole lot of other stuff is needed for this dish?????.................What would kind of help is if i knew the size of these shrimp? Small<Good for soups and such??? Average< Good for Steaming, Fried, and sauteing ??? Large< Best for baking such as the dish with crabmeat i mentioned about above and Sauteing???

Let me know something...........

BTW you can and hopefully did freeze them

...................Thats alot of shrimp as well :eek:

........

StormCrazyIowan · #93 Postby **StormCrazyIowan** » Sat Nov 08, 2003 8:48 am

Can I come over to any of you cookers houses for dinner? I am sick of dinner in a box! :lol:

therock1811 · #94 Postby **therock1811** » Sat Nov 08, 2003 9:53 am

Hey King, I think large shrimp(<<<<<<<<<<<oxymoron) would work best...easier to stuff, more can go in...

VanceWxMan · #95 Postby **VanceWxMan** » Sat Nov 08, 2003 2:34 pm

Deserts for Turkey Day...Well Pumkin Roll OF COURSE!!!! I wish that I had my mothers recepie for this but here is one that I have found...BTW this is AMAZING!

PUMPKIN ROLL

BEAT 3 EGGS ON HI SPEED FOR 5 MINUTES

GRADUALLY BEAT IN
1--CUP SUGAR
STIR IN
2/3 - CUP PUMPKIN AND
1--TEASPOON LEMON JUICE
IN A BOWL MIX TOGETHER
3/4--CUP FLOUR
1--TEASPOON BAKING POWDER
2--TEASPOONS CINNAMON
1--TEASPOON GINGER
1/2--TEASPOON NUTMEG
1/2-- TEASPOON SALT

FOLD ALL THE DRY INGREDIENTS IN TO
THE PUMPKIN MIX
POUR INTO A GREASED AND FLOURED
15"X 10"X 1" COOKIE SHEET
BAKE 375 DEGREES FOR 15 MINUTES
WHEN BAKED TURN OUT ON A TOWEL
SPRINKLED WITH POWDERED SUGAR
ROLL CAKE STARTING AT NARROW END
AND ROLL CAKE COMPLETELY AND LET COOL
UNROLL FOR FILLING GENTLY

FILLING

COMBINE 1--CUP POWDERED SUGAR
2--3--OZ. CREAM CHEESE
4--TEASPOONS SOFT MARGARINE
1--TEASPOON VANILLA EXTRACT
BEAT TILL SMOOTH AND SPREAD
ON CAKE AND ROLL CAKE UP AGAIN AND CHILL

Top with YUMMY Cool Whip topping and serve!

Aaron

Angel · #96 Postby **Angel** » Sat Nov 15, 2003 7:59 am

WOW after going thru all this I know I am in the right place, and KOW im so pleased to meet you I am a Gourmet Cook and Caterer or used to be but I still do the Gourmet Cooking now I am converting alot of things to Diabetic recipes my mum and dad as well as I have diabetes, and its lots of fun. Btw how do you do the quotes of what someone previously said?

Angel · #97 Postby **Angel** » Sat Nov 15, 2003 8:30 am

Barbequed Fruit With Coconut And Maple-Syrup Sauce

Serves 4

Cooking time about 5 mins

2 Ripe Mangoes
4 Nectarines
4 Kiwi Fruit
2 Bananas Peeled
1 small Pineapple Peeled
1 tablespoon Brown sugar

Coconut and Maple Syrup Sauce

1 oz Butter
1/4 cup maple syrup
3/4 cup Thick Coconut Cream

Preheat the BBQ. Cut the cheeks from each mango and cut each cheek into 2 wedges, halve and stone the nectarines, cut the kiwi fruit into 8 wedges, cut each banana in half on the diagonal, Cut the pineapple into 8 triangles. Place the fruit in a flat ceramic dish and sprinkle with brown sugar, Set aside.
For the Coconut and Maple Syrup sauce, combine butter and maple syrup in a sauce pan and stir over low heat, until butter has melted. Add coconut cream stir to combine and cook for another 1 minute or until heated through. Set aside to cool.
In the mean time grill fruit on a medium heat on the BBQ or until sugar begins to caramelize and fruit begins to soften.
Serve fruit on a large plate with coconut and maple syrupsauce on the side.

This is really delicous.

if your wondering about cutting cheeks off a mango, the mango is Oval shaped which is the shape of the stone inside, so about half an inch from the center top all the way down you will feel the stone if your close do the same on the other side.

NOTE:
Be sure not to over cook fruit.
To make fruit even more fun for kids, put it on skewers with marshmallows and BBQ.

Angel · #98 Postby **Angel** » Sat Nov 15, 2003 8:44 am

king of weather wrote:
Lindaloo wrote:KOW!! I tried the chicken recipe last night. It was delish and was a huge hit at the dinner table.

Mama... I am going to try yours on Sunday.

One more thing KOW... give me a recipe for shrimp. I just bought 40 pounds of it. I hate taking the heads off those things. lol.

LOL .........Fun job de heading those things ! Not.........lol
Anyways how about Shrimp Scampi?????
Or perhaps Sweet and Sour Shrimp?????
Then again there is the normal steamed or fried shrimp which is my Fav:)
Have some more diffacult ones such as this one which was a big hit where i did that Chicken recipe which is stuffed shrimp which crab meat and a whole lot of other stuff is needed for this dish?????.................What would kind of help is if i knew the size of these shrimp? Small<Good for soups and such??? Average< Good for Steaming, Fried, and sauteing ??? Large< Best for baking such as the dish with crabmeat i mentioned about above and Sauteing???

Let me know something...........

BTW you can and hopefully did freeze them ...................Thats alot of shrimp as well ........

If these are large shrimp why not get some lemon juice, 1/2 cup, you can buy pre-squeezed, Olive oil (extra Virgin), 2 cups add some minced garlic 2 - 3 cloves, chopped chives 1/2 to 1 bunch, and parsley 1/2 a bunch, add a good dollop of honey and 1/4 cup worchestershire sauce, mix ingredients together and pour over shrimp gently with hands or salad spoons mix the marinade through, and let them marinade for a few hours. Then chuck them on the BBQ they dont take long to cook, best thing is because they are BBQ'd you dont have to take the heads off just provide water bowls and towelettes let the eaters do it themselves.

#99 Postby **janswizard** » Sat Nov 15, 2003 8:48 am

At the risk of sounding really stupid, how DO you clean shrimp?

ColdFront77 · #100 Postby **ColdFront77** » Sat Nov 15, 2003 3:08 pm

Angel wrote:Btw how do you do the quotes of what someone previously said?

To quote what someone previously said, either click "quote" in the upper right hand corner of that person's post or put [.quote="person's member name here"[./quote] without the ".'s"

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