The Storm2K Kitchen

azsnowman · #1 Postby **azsnowman** » Mon Aug 11, 2003 2:32 pm

"Mmmm, Mmmmm!" What's that cookin'? Why shucks.....it's an old family recipe. Got a favorite recipe ya wanna share with us, well here's the place to do so. Feel free to post a favorite recipe, a *secert family recipe*. So come on, sit down, rest a spell and let's try some of these vittles! 8-)

Dennis

azsnowman · #2 Postby **azsnowman** » Mon Aug 11, 2003 2:41 pm

O'TAY......here's the first one. I use this recipe mainly over the holidays, it's GREAT anytime:

Tomato Shrimp Aspic

2 cups tomato juice
1 large box of lemon jello
2 cans of tiny shrimp (rinsed)
2 stalks of celery (diced fine.....not 2 WHOLE stalks, just 2 pieces "LOL!)
1 bunch of green onions (cleaned and diced fine)
1 tblspn of lemon juice
salt/pepper to taste

Bring 2 cups of tomato juice to a *low* boil, in a medium bowl, pour the juice over the jello, stir until disolved, mix in remaining ingreds., chill at least 12 hours before serving.

This is GREAT with Thanksgiving, it compliments the turkey and dressing.

Dennis

chadtm80 · #3 Postby **chadtm80** » Mon Aug 11, 2003 2:49 pm

Guest · #4 Postby **Guest** » Mon Aug 11, 2003 3:09 pm

Sausage, Pepper, Potatoes and Onions (4 servings)

Ingredients:
1 package fresh mild or hot sausage
1 pepper cut into large slices
1 onion cut into medium slices
2 potatoes cut into slices or chunks

Directions:
Preheat oven to 350. Cut sausage links into 4-6 pieces each. Bake sausage in baking dish lined with a little olive oil for 40 minutes. Make sure to turn over the sausage at about 20 mins into cook time. Next add peppers, onions, and potatoes in baking pan. Cover with aluminum foil and bake for another 40 minutes. Remove foil and bake for another 30 mins or until potatoes and onions have slight brown coloring.
This dish tastes great as a sub on Italian bread or just by itself. Enjoy!

azsnowman · #5 Postby **azsnowman** » Sun Sep 21, 2003 10:27 pm

FINALLY!! Whew, it took some searchin' but I found it!

O'TAY.....this is a "Snowman Original", didn't find this in a recipe book, I came up with this last night, it was SOOoooooo good, I cooked it again tonight :wink:

Here's the deal.......this can used with any winter squash, acorn, butternut, Delicata etc. It just so happened that I had 3 "HUGE" zucchini I didn't see in the gardenthese suckers musta been growin' for over 2 weeks, they were 19" long, weighed at LEAST 4 lbs :o ANYWAY........I've stuffed them before but NEVER with a recipe like this. Like I said, this can be used with any squash, "IF" you can find these monster zucchini in your local market, that's GREAT, if not, use acorn etc.

Stuffed Zucchini Squash

1 3-4 lb Zucchini (or medium sized acorn, butternut etc) cut in half length ways. Scoop out seeds.
3 links of Hot-Mild Italian Sausage (skin off)
3 tomatoes, diced super fine
2 small red potatoes, peeled, diced *super* fine
2 tbsps of garlic powder
Salt/pepper to taste
4 tbspns of Italian bread crumbs
3 tbspns of Grated Parmesan/Romano Cheese (which ever you prefer)
1 cup of grated Mozzerela Cheese

Pre heat oven to 375°. Cut the squash in half, scoop out seeds, set aside. Brown Italian sausage, about half way through, dump in remaining ingreds. Simmer until potatoes are soft. Stuff the inside of squash with browned ingreds. Cover with tin foil, bake for 45 minutes, take off tin foil, put the mozzerela cheese on, put back in oven until melted..........."ENJOY!"

I hope y'all will try this and let me know........like I said, this is "MY" original recipe, PLEASE.....let me know!!!!!!!

Dennis 8-)

#6 Postby **janswizard** » Mon Sep 22, 2003 4:53 am

Chicken Piccata
8 boneless, skinless chicken breast halves
1 egg white
3 tablespoons fresh lemon juice (ReaLemon will do), divided
3/4 cup all-purpose flour
3/4 teaspoon garlic powder
1/2 teaspoon paprika
1/2 cup margarine
2 teaspoons chicken bouillon powder granules or 2 cubes
3/4 cup chicken broth
2 tablespoons boiling water
1 small jar capers, rinsed & drained (optional)
3 tablespoons chopped parsley for garnish
--------------------------------------------------------------------------------

In pie plate, beat together egg white and 1 tablespoon of lemon juice
In another pie plate, combine flour, garlic powder and paprika
Dip each chicken breast in egg, then in flour mixture
In large skillet, melt margarine over medium heat
Add chicken and brown well on both sides
In small bowl, combine bouillon, broth, boiling water and remaining lemon juice
Pour mixture over chicken, cover and simmer 20 minutes or until tender
Stir in capers
Garnish
Serve with steamed rice and vegetables

breeze · #7 Postby **breeze** » Mon Sep 22, 2003 7:19 pm

LOL, I need a chili recipe that won't send the
kinfolk on Prevacid out the door, howling! :lol:

Anyone have a mild recipe?

#8 Postby **janswizard** » Tue Sep 23, 2003 2:44 pm

Here, Breeze. Here's a crockpot chili recipe - let's you cooks it all day long, nice and slow, while you spend your day doing more pleasant things than cookin!

Crockpot Chili
2-3 cups cubed beef
1 can kidney beans do not drain
1 can pinto beans do not drain
1 can rotel diced tomatoes with green chilis -do not drain
1 onion chopped
1/2 bell pepper chopped
1 sm can mushrooms optional
1/4 cup beer
2 sm cans tomato sauce
1/3 cup tomato juice or 1/2 sm can tomato paste (I sometimes use both)
1 diced hot pepper
1-2 tsp chili powder
pinch of each, garlic powder, pepper, sugar, salt, onion powder, Mrs. Dash
dash of hot sauce

--------------------------------------------------------------------------------

Simmer on low 2-3 hours or overnight.

Serving suggestions:
Serve over top of fritos with shredded cheese
Serve with a dollop of sour cream and chopped green onions
Serve with cornbread

breeze · #9 Postby **breeze** » Tue Sep 23, 2003 8:06 pm

Thanks, janswizard! I'll certainly try that one -
copied and pasted it to my "Recipes"!

#10 Postby **janswizard** » Wed Sep 24, 2003 5:17 pm

A Gift-Giving Idea for the holidays.

Package this into a pretty glass jar with a tight-fitting lid, attached a spoon and fixin' instructions with an assortment of holiday ribbons:

Cinnamon Cocoa Coffee

In medium mixing bowl, combine the following ingredients. This can be stored for up to 6 months.

2 cups sugar
1 1/2 cups instant coffee crystals
1 cup powdered nondairy creamer
1/2 cup cocoa
1/2 teaspoon ground cinnamon

Fixin' instructions:
For one serving -
1 cup hot water
2-3 T. coffee mix
----------------------------------------------------------
Yield: 40 servings

#11 Postby **coriolis** » Wed Sep 24, 2003 5:38 pm

janiswizard, my recipie for chili is almost identical to yours. I don't use the mrs. dash, but my "secret ingredient" is chopped up celery leaves. It definitely adds something to it. I go a bit heavier on the sugar, it seems to mellow out the hot peppers.

Happy eating!

StormCrazyIowan · #12 Postby **StormCrazyIowan** » Wed Sep 24, 2003 7:01 pm

OH MAN!!! Why did I come in here!? I just ate a little over an hour ago and now my tummy is growlin again! :lol:

I'm not much of a cook, my mom always loved cooking and the kitchen is small, so I haven't had much time to learn, but I try every once in a while! All I can add to this for now is the way I cook my chicken breasts! I prepare my own meals, because I am (supposed to be-lol) eating healthy, so I try my own things. Anywho, I put some water in my pan (don't use butter cuz' it's bad lol), and I cover my chicken breast with pepper, garlic, and oregano and let it cook realllly slow, and I think it is absolutely delicious! Turned out good the first time, so I just keep on doing it!

#13 Postby **JtSmarts** » Wed Sep 24, 2003 7:21 pm

All of these recipes sound delicious, I may have one to post a little later.

JQ Public · #14 Postby **JQ Public** » Wed Sep 24, 2003 7:56 pm

Just took a look at the recipes. May help me out in the female department huh guys!!!

Great idea i think

azsnowman · #15 Postby **azsnowman** » Wed Sep 24, 2003 9:37 pm

"The Blue Snowman Burger!"

O'TAY you blue cheese lovers, here's a recipe.....another snowman original, well, kinda :lol:

Blue Snowman Burger

1 lb. lean ground beef (divided into 4 eqaul parts, approx 1/4 lb)
Seasonings to taste (I use Natures Seasonings for the meat)
4 tbs of crumbled blue cheese

Make 4 "very thin" patties, spread the crumbled blue cheese on 2 of the patties, take the other 2 patties, put one pattie on top of the one with the blue cheese. Pinch the edges together VERY good, make sure the edges are sealed! Then BBQ till done :wink:

Now for those of you who do not like blue cheese, ANY stuffing will work, mushrooms, cheddar cheese, sauted onions.....whatever your little heart desires! "ONE LAST VERY IMPORTANT MESSAGE!" Make DANG sure that you have O' PLENTY of napkins on hand, MAN........are they messy but are they EVER the BEST burger you've EVER had, I "gar*un*tee" it! :wink:

Dennis

#16 Postby **janswizard** » Thu Sep 25, 2003 5:01 pm

Got a ton of errands to run on a Saturday? Start this first thing in the morning - and come home at the end of your day to find a satisfying meal all ready for you.

French Dip Sandwich (Crock-Pot)

Ingredients:
3-4 lb rump roast
1 pkg au jus mix (dry)
1 pkg Italian dressing mix (dry)
1 (14.5oz) can beef broth
1-1/2 cups water
Sourdough buns
Swiss cheese (optional)
----------------------------------------------------------

Place roast in crock-pot. Mix next 4 ingredients and pour over roast
Cook on LOW for 8-10 hours
Remove roast, and cool before slicing. Reserve juice for serving.
Slice meat thinly
Pile meat on buns and wrap individually in foil
Heat in 350 oven until warm
Serve on plate with cup of juice for dipping
You can add Swiss cheese on the sandwich before warming, if desired

Lake Effect1 · #17 Postby **Lake Effect1** » Fri Sep 26, 2003 7:13 am

I add a little hershey syrup to my chili, just gives it a little secret flavor.!!

breeze · #18 Postby **breeze** » Thu Oct 02, 2003 6:44 pm

Whoah, Lake Effect - that's a "different" take
on chili!

OK - my next question to you great cooks
out there: how to prepare duck...? I'm looking
for a good recipe, though I'm not planning on
dragging home the kill, myself....

#19 Postby **janswizard** » Thu Oct 02, 2003 9:14 pm

You got me there, Breeze. I tried duck only once and didn't like it at all. It was too greasy for me. My mother in law made one every Christmas for my x-husband but I never paid attention to how she cooked it.

stormy · #20 Postby **stormy** » Fri Oct 03, 2003 12:21 am

i put one can of beer in my chili and it really puts some jazz into it . i love to cook, not alot of time todo it. has anybody tried any of the Dr. Atkins recipes. they r pretty good. my husband is on that one. (kids cant wait till he goes out of town again)

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