SHARE Recipes?

Do you have a recipe that you just can't
wait for me to try? Post it here, I col-
lect New and Unique recipes.
I also create my own cullinary inventions
as a chef and will also share them here.
Just post if you are interested and we
shall share.
***Jewel***

theres already a lot of recipes on a forum-maybe try the search forum under recipes.
have fun

Hi, Texas Jewel

I love sharing recipes, cooking. Of course, mine will be Cajun cooking, lol.

We had a recipe thread, but someone wanted to do something different, which I never understood, so it just went by the way.

Let' go for it here. I would love to swap canning/preserving recipes and ideas also.
Blessings,
Grits

Go through your Menu Janice. Half-way down you'll find Search. Then do a Search for recipes. You'll find quite a few including some on the UK Forum under Mind if I listen in at least?
My Mum was a very keen cook. She was Scottish and did a lot of home baking. I've kept all her recipe books and share some of her recipes occasionally. JustmeLisa's puter is down at the moment so I'll wait till she's online again. She adores chocolate so if you've any chocolate recipes... I'll put something up for you. It'll be the UK Forum probably, weekend at the earliest.

[ Removed per member request. - Admin]

I would love something like a recipe forum!! I have to say I miss that over at that other site ( I have matured and no longer call it THAT PUKE SITE HE HE)
All those good ol' family recipes handed down from generation to generation. Good ol' stick to your ribs country cooking where you dont worry about fat and calories and clotting your arteries..... just good food.
Of course I have nothing to offer because I am the worst cook, but would love new recipes to impress the hubby!!!
Janice

[ Removed per member request. - Admin]

[ Removed per member request. - Admin]

What about a recipe from your area: This recipe is from a city about 15 miles away and very famous across Canada.

NANAIMO BARS These famous bars are from a town near us. Nanaimo is on Vancouver Island, British Columbia, Canada

Bottom Layer:
½ cup butter
¼ cup sugar
1 Tbsp. Cocoa
1 egg, beaten
1 tsp. Vanilla
2 cups graham wafer crumbs
1 cup shredded coconut
½ cup nuts, chopped
Middle Layer:
½ cup soft butter
2 Tbsp. vanilla instant pudding powder
2 cups icing sugar
¼ cup milk
Top Layer:
1 Tbsp. butter
4 - 5oz. semi-sweet chocolate or chocolate bars

Bottom Layer: In a double boiler, melt butter, sugar, cocoa; add egg & vanilla & cook until thickened. Add crumbs, coconut & nuts. Press into buttered 9-inch square pan & chill for about 15 minutes.
Middle Layer: Beat together butter, pudding mix powder, sugar & milk & spread evenly over bottom layer. Chill 15 minutes.
Top Layer: Melt chocolate with butter; cool slightly & gently spread over second layer. Chill until just set. Score with a sharp knife, then cut into squares. (Can be frozen for up to 6 months)
Middle layer Variations:
Cherry Nanaimo Bars: add 1 tbsp. Kirsch & red food colouring.
Mint Nanaimo Bars: add 1 tbsp. Creme de Menthe & green food colouring.
These two are good for Christmas!
Grand Marnier Nanaimo Bars: add 1 tbsp. Grand Marnier

The following post is a Brisquet rubb
that I won 1st Place with in a contest.
I hope you will like it. It is *HOT*
but if you cut the cayenne pepper, it
is not. Just pepper to suit your
pallet.
~~~~~JEWEL~~~~~



This message was edited Wednesday, Mar 28th 8:17 AM

Momma Jewel's Cajun Brisket Rubbadubb
Ingredients:
* 1 cup spicy mustard
* 1/2 cup honey
* 1/4 cup soy sauce
* 1/4 cup Apple cider vinegar
* 1 tbsp. cayenne pepper "Optional"
* 1 tsp. Blk. pepper
* 1 tsp. Ginger

Extra:
* 1 hand of Garlic (Clean & Break apart)

DIRECTIONS:
Blend all ingredients (exept for Garlic).
Take Brisquet and cut slits all over into the
meat, placing a garlic peice in each hole.
Then RUBB the other mixed ingredients
BRISKLY into the meat, be SURE to use ALL
of the RUBBADUBB on the meat.
Bake @200 degree oven for 6 to 8 hours (OR)
THE VERY ***BEST***: SMOKE FOR 9 TO 10 hours
with Misquite wood.
-From: Jewel's Kitchen / ENJOY!!!

This message was edited Wednesday, Mar 28th 8:19 AM

SWEET & SOUR SAUCE

Ingredients:
1 cup katchup
1 cup soy sauce
1/2 cup vinigar
1 cup brown sugar
1/4 cup honey
1 tbsp. red grenadine or red
candied cherry syrup.
1 tsp. powdered garlic
1 tsp. powdered ginger
1/4 tsp. blk. pepper
1/2 tsp. cayenne pepper
*Bring all above ingredients
to a rolling boil.
*Mix 1 tbsp. corn starch in
1/4 cup COLD water & mix well.
Pour corn starch water into
center of rolling boil, stir
till sauce is translucent.
Remove from heat and serve
immediately over fav. meat,
or cool and freeze to use
later.

JEWEL


This message was edited Wednesday, Mar 28th 3:02 PM

A "Recipes" forum? Interested?

YES DAVE,
OH WOULD YOU, COULD YOU PLEASE???
AND WHILE I'M THINKING (well I do think
you know, sometimes anyway) HOW BOUTS PUT-
ING ON URL so we can do bold, ittalics &
e-mail & home page links on our posts? I
would also think EVERYONE WOULD LOVE some
smilies. You know, where :D gives you a
big toothy grin, and :) gives you a
smily face, :p sticks out it's tongue
and :eek: has bugged eyes, and so on and
so forth. We could express ourselves in
our posts that way.
Anyway, just thoughts.
~~~~~WERM HUGGS~~~~~: JEWEL

[ Removed per member request. - Admin]

I vote yes on the recipe forum! (Just another addiction, right?)

Jewel from Nebraska

YES! I'm interested!

Trish

And it shall be done.

Dave

Magnificent Dave...so God-like! (excuse me Lord)

Ooopsie, I didn't intend for that!!! I should've said, "Then it will be done".

Yikes!

Dave

I have wonderful chocolate ones and a wonderful one for scones (like I had in British Columbia) Now if I can figure out how to scan to send to http address-my machine would not before. If nothing else, I will try to type the best of the lot.

I'd love to be a part of the recipe forum. My cooking could certainly use a boost. I have a collection of cookbooks and some recipes of my own plus my mother's cookbook which dates from the 1930's. I'm most interested in gathering other peoples' ideas and perhaps I'll have some to contribute.