Submitted By: Two Friends Patio Bar 6/26/2009 10:48:57 AM

Key Lime Pie

Ingredients:

4 eggs (separated)
1 cup sugar
1 tablespoon sugar
1 tablespoon gelatin (in 1/2 cup ice water)
1 half cup Key lime juice
1 half teaspoon salt

Beat egg yolks until thick, add 1/2 cup sugar to eggs slowly while beating. add salt, then lime juice; beat well. Cook in a double boiler about 10 minutes or until thick. Transfer to mixing bowl, add gelatin, and beat for 5 minutes. Set aside to cool. Beat egg whites until stiff, add sugar and beat until of a satin smooth consistency. With a wooden fork, beat in egg whites to the cooked moisture until well-blended without lumps of egg whites. Pour into a pre-baked 9-inch pie shell, and either freeze for the future or chill in the refrigerator.

Submitted By: Whiskey Creek 6/26/2009 10:40:38 AM

Whiskey Creek Steakhouse Loaded Chicken Sandwich

Whiskey Creek Steakhouse Loaded Chicken Sandwich
Source: Chef Ed Seidler, Whiskey Creek Steakhouse, Phoenix, Arizona 1 boneless, skinless chicken breast
Lemon butter
Chicken spice mix
1 unseeded Kaiser bun, toasted
2 strips bacon, cooked
1 slice Cheddar or jack cheese
2 ounces fresh mushrooms, saut ed
1 leaf lettuce
1 slice tomato slice
1 spear dill pickle

Lightly baste chicken breast with lemon butter; sprinkle with chicken spice mix. Place chicken, basted-side down on a hot grill; cook 1 minute. Rotate chicken 1/4 turn. Baste and season the top of the chicken again; cook 2 to 3 minutes more. Turn over chicken breast; cook 1 minute. Turn chicken 1/4 turn; cook until chicken has cooked through.

Place cooked chicken breast in a baking pan. Top chicken with cooked bacon, mushrooms and cheese. Place under broiler or into a hot oven until the cheese melts. Place the chicken on the bottom half of a toasted Kaiser bun. Top with lettuce and tomato.

Serve with dill pickle spear.

Submitted By: Dan Byrd 5/28/2009 2:03:59 PM

Dan's Black Beans

DAN'S BLACK BEANS

3 Tbsps Olive Oil (or to taste)

1 Cup Chopped Onions (or to taste)

½ Cup Chopped Celery (or to taste)

2 Cans 15 oz Bushes Seasoned Black beans (undrained) or what ever kind you like.

1 Can 10 oz Ro-Tel "MILD" Diced Tomatoes & Green Chilies (undrained)

Or Can 14oz Del Monte Diced Tomatos W/Zesty Mild Green Chilies

2 Link Johnson Brats Smokey Sauage chopped fine(or to taste) Or what ever kind

of Smoked Sausage you like. Choped Fine. Or more if you like.

___ ___ ___ ___ ___ ___

Heat oil in saucepan add sausage,onions & celery.

Cook about 12 min, or until Veg. are tender.

Add undrained beans, and Ro-Tel."MILD" Or the Mild Del Monte(not as hot)

You can add some Honey if you want to taste.(I do)

Bring to boil, reduce to med heat, and simmer for 20 min.

Stir occasionally.

You might want to add some water as they cook.

Serve over Yellow Rice

Submitted By: Dan Byrd 5/28/2009 12:56:44 PM

Dan's Quick Chili

Dan’s Quick Chili

Package Chili-O Mix or Equivalent.
About 1 ½ lbs Ground Beef (what ever kind of meat you like)
1 to 2, Sweet or Spanish Onion’s to taste, or Frozen Onions to taste.
1, 15 oz Can dice tomatoes, or Rotel Tomatos
1, 15 oz Can tomato sauce.
1, 15 oz Can dark red chili beans
Cumin, salt & pepper to taste.
1/4 Cup Spoons Brown Sugar, add more/less to taste. (Or don’t add at all.)
1 Can 12 oz Beer To be added (This is a Must) The beer will cook out, but it makes it taste GREAT!
1/8 cup Tiger Sauce if you like it hotter (your choice here)

Fry Meat, onions in a large frying pan with high sides till done. Make sure meat is broken up to the consestisy that you like!
Drain drippings from meat.
Add Chili-O mix, salt, pepper, and Cumin in the meat in the frying pan, and continued to cook, then add rest of ingredients till all ingredients are mixed together. After all ingredients are mixed add 1, 12 oz Can Beer!
Add rest of ingrained to meat brings to slow boil, add Brown Sugar to taste

and then let simmer.

You might add water if you let it simmer to long.
Serves about 4 to 5, can be doubled if serving more people.

Eat over Rice or Cornbread.

Submitted By: The Grub Gourmets 5/12/2009 12:09:50 PM

Waffle House Waffles

The Grub Gourmets have been working hard to keep you informed on the best places for Bikers’ Grub in our area. After searching high and low for May’s pick of the month, we finally got it! Waffle House located at I-75 and Jones Loop Road more than exceeded our expectations with its clean dining room and restrooms, well kept cooks and servers, and serving up some of the best tasting waffles around! It’s an American Classic. After nosing around, we found the secret ingredients….. ENJOY!

Try the recipe that has sold millions of waffles. If you prefer pecan waffles, add 1/4 cup chopped pecans before pouring the batter onto the waffle iron

●1 1/2 cups all-purpose flour

●1 teaspoon salt

●1/2 teaspoon baking soda

●1 egg ●

1/2 cup granulated sugar

●1 tablespoon granulated sugar

●2 tablespoons butter, softened

●2 tablespoons shortening

●1/2 cup half-and-half

●1/2 cup milk

●1/4 cup buttermilk

●1/4 teaspoon vanilla

●1/2 cup powdered malt Directions:

●Combine flour, salt and baking soda in a medium bowl and stir to combine.

●Lightly beat the egg in another medium bowl and combine with sugar, butter, powdered malt and shortening, mixing well until smooth.

●Add the half & half, milk, buttermilk and vanilla and mix well.

●Add the dry flour mixture to the wet mixture while beating and mix until smooth.

●If you can, cover and chill overnight, though the batter can be used right away.

●Rub a light coating of vegetable oil on a waffle iron, and preheat it.

●Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating.

●Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown.

Submitted By: Uno Pizza 4/8/2009 4:40:43 PM

Numero Uno (Regular Deep Dish Pizza)

Ingredients:

Oil, Soybean 2 Fl oz.

Sausage As topping

Pepperoni 24 slices

Precooked Onions ½ cup

Precooked Peppers ½ cup

Precooked Mushrooms ½ cup

Mozzarella, shredded 1 cup

Sauce 6 Fl oz – your favorite

Romano/Oregano Mix 2 tsp.

Instructions:

1) Place Parbake dough into oiled deep dish pan

2) Starting at outer edge of the pizza, place pepperoni slices evenly over the entire parbake, spiraling inward.

3) Evenly spread onions on top of the pepperoni.

4) Evenly spread peppers over top of the onions.

5) Evenly spread the mushrooms on top of the peppers.

6) Spread shredded mozzarella over top of the mushrooms.

7) Spread sauce evenly over top of mozzarella.

8) Sprinkle shredded mozzarella over top of pizza sauce.

9) Sprinkle romano/oregano mix evenly over top of the mozzarella.

10) Plavce a quarter sized hole in the center of the pizza/

11) Place pizza on bottom rack of oven and bake at 415° until a final minimum temperature of 165° is reached. (Verify with thermometer.)

Serve Immediately!

Submitted By: Irene 4/8/2009 4:07:06 PM

Quick as Lightning Catering

Stop by McDonalds – Don’t forget your coupons!

Order enough Double Cheeseburgers to fill you up.

Swing by Dairy Queen.

Wash the burgers down with a Heath Blizzard.

No Clean-up required!

Submitted By: Marion 4/8/2009 4:06:02 PM

Rockstar's "Set It and Forget It" Ribs

Grab some ribs – ANY kind will do.

Place in crock pot. Completely cover ribs with your favorite Barbeque Sauce.

Set it and Forget it!

No knife needed to enjoy. The meat falls off the bone!

Submitted By: Kathy 4/8/2009 4:04:27 PM

Colorado Cathy Cardone’s Chicken

Sautee Chicken (As much as it takes to feed your crew)

Once done, Add 1 jar of your favorite Salsa.

Simmer on low for 20 minutes.

Once done, eat by itself, or serve over Yellow Rice (Kathy’s Favorite), Pasta, Potatoes, or Tortilla Chips. Top with all of your favorites – Sour Cream, Onions, Chives, etc….

Total Prep Time: 30 Minutes

Submitted By: Irene 4/8/2009 4:01:30 PM

Fruity Cake

FRUITY CAKE (SUBMITTED BY IRENE)

SO GOOD YOU CAN EAT IT ALL YEAR ROUND!

2 CUPS FLOUR

1 ½ CUPS SUGAR

1 ½ TEASPOONS SODA

½ TEASPOON EACH: CINNAMON, CLOVES, NUTMEG, ALLSPICE

½ CUP HOMOGENIZED SPRY (CRISCO)

1 ½ CUPS UNSWEETENED APPLESAUCE

2 EGGS, UNBEATEN

¾ CUP DATES, FINELY CUT (IRENE USES 1 CUP)

¾ CUP RAISINS, FINELY CUT (IRENE USES 1 CUP)

1 CUP CHERRIES (JARRED), CHOPPED

1 CUP WALNUTS, CHOPPED

2 TABLESPOONS BROWN SUGAR

SIFT FIRST 4 INGREDIENTS AND SPICES INTO MIXING BOWL. DROP IN SPRY (CRISCO). ADD APPLESAUSE AND BEAT 200 STROKES (2 MIN ON MIXER AT LOW SPEED). SCRAPE BOWL AND SPOON OR BEATERS. ADD EGGS AND BEAT 200 STROKES (2 MIN ON MIXER AT LOW SPEED). ADD FRUITS AND ¾ CUP NUTS. MIX THOROUGHLY. POUR BATTER INTO SPRY (CRISCO) COATED 9” TUBE PAN. MIX REMAINING ¼ CUP NUTS WITH BROWN SUGAR AND SPRINKLE OVER BATTER. BAKE IN MODERATE OVEN (350° F.) 1 HOUR AND 25-35 MINUTES. (BAKE TIMES MAY VARY BASED ON PAN AND OVEN) (*IF SWEETENED APPLESAUCE IS USED, USE ONLY 1 ¼ CUPS SUGAR).

Submitted By: George 1/20/2009 1:29:29 PM

Big Mike's Sis Koftesi

Turkish Ground Meat on Skewers 1 large onion, finely chopped 1 1/2 lbs. ground lamb, beef, or pork 2 cloves garlic, finely chopped 4 Tbsp chopped fresh parsley 2 Tbsp coriander 1 tsp paprika 1 tsp ground cumin 1 pinch cayenne (you can kick it up a notch if you like) 1 tsp salt 1/2 tsp pepper 2 lemons, quartered, to serve Preperation: Smush up all ingredients (except lemons) in a large bowl with your hands. Let mixture set in the bowl for at least 30 min. (or refrigerate over night) Dampen your hands. Take egg sized portions of the mixture and fashion them into a long sausage shapes on skewers. Grill kebabs for 6-7 minutes, turning them frequently. Serve hot with lemon quarters and tzatziki sauce in Pita bread. Thanks to Big Mike (Sepp) Simon, Lake Wenatchee, Washington

Submitted By: Irene 11/4/2008 3:41:50 PM

Individual Pumpkin Cheesecakes

INGREDIENTS:
18 paper baking cups (2-1/2”) \
18 gingersnap cookies
12 ounces cream cheese, softened
¾ cup sugar
1 tablespoon Argo or Kingsford’s Corn Starch
1 teaspoon Spice Islands Pumpkin Pie Spice
2 eggs
1 cup canned pumpkin
1/3 cup Karo Lite Syrup

PLACE: paper baking cups in muffin pans. Place 1 gingersnap in each cup.
BEAT: cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer until well mixed. Add eggs and blend well. Add pumpkin and syrup. Beat 1 minute.
POUR: filling into cups, dividing evenly. Bake in a preheated 325°F oven for 30-35 minutes, until just set.
CHILL: for 1 hour. Garnish as desired.

Submitted By: Jim 10/7/2008 4:51:44 PM

Stuffed jalapeno peppers

large jalapeno peppers, chorizo sausage, sharp cheddar cheese, asian pear, sour cream and olive oil. strip peppers of seeds etc, leaving them as intact as possible. mix sausage, cheese and peeled chopped pears in food processor. stuff peppers to overflowing with mixture. coat bottom of casserole dish with oil and place peppers cut side up therein. bake in 375 degree preheated oven for 15 to 20 minutes, stuffing should be brown. serve with sour cream and beer

Submitted By: Dee 9/17/2008 10:54:26 AM

Parmesan Chicken

INGREDIENTS:
4 boneless skinless chicken breast halves (about 2 pounds)
1 1/2 teaspoons salt
5 cups bread crumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
All-purpose flour, for dredging
6 large eggs, beaten
2 tablespoons whole milk
Vegetable oil, for frying
Olive oil, as needed
7 cups Quick Marinara Sauce, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced

Put each chicken breast between to pieces of plastic wrap and pound them out to a uniform thickness, no more than about 1/3-inch.

In a large bowl, whisk together the 1 1/2 teaspoons salt, bread crumbs, oregano, thyme, and season with pepper.

Place the flour in a large plate or bowl. In another medium bowl, whisk the egg and milk together.

Dredge a chicken breast in the flour and shake off excess. Then dip it into the egg mixture and finally dredge in the seasoned breadcrumb mixture. Shake off any excess breading and transfer to a baking sheet. Repeat with the remaining chicken.

Preheat the oven to 400 degrees F.

In a large straight-sided skillet, pour the vegetable oil to a depth of 1/2-inch. Heat the oil over medium heat until it registers 400 degrees F on a deep-frying thermometer. (The oil must be heated to 400 degrees F so that the breaded chicken, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)

Fry 1 breast at a time until golden brown on each side, about 6 minutes total. Using tongs, transfer to a paper towel-lined baking sheet and season with salt, to taste.

Lightly brush a baking dish, large enough to place the chicken in a single layer, with olive oil. Cover the bottom of the baking dish with half of the marinara sauce and arrange the chicken over the sauce. Cover with the remaining sauce.

Scatter the Parmesan and the mozzarella on top. Bake until sauce is bubbling and the cheese is brown, about 30 minutes. Serve immediately.

Quick Marinara Sauce:
3 tablespoons extra-virgin olive oil
1 small onion, diced
4 cloves garlic, chopped
2 teaspoons dried oregano seasonings
7 cups whole, peeled, canned tomatoes in puree (about 2 (28-ounce cans), roughly chopped
1 tablespoon kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Sauté the onion, garlic, and Italian seasoning. Stir until lightly browned, about 5 minutes. Add the tomatoes and bring to a boil. Lower the heat to a simmer, cover, and cook for 10 minutes.

Stir in the salt and season with pepper, to taste. Use immediately or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.

Submitted By: Mrs. Gibbs 7/29/2008 1:06:22 PM

Zesty Fried Green Tomatoes

INGREDIENTS:

4 medium green tomatoes, cut into 1/4-inch slives

Salt

2 eggs

1/2 cup grated Parmesan cheese

3 Tbsp all-purpose flour

1/2 tsp garlic salt

1/2 tsp ground ginger

1/2 tsp dried oregano

1/8 tsp crushed red pepper flakes

1/4 to 1/2 cup olive oil

INSTRUCTIONS:

Sprinkle both sides of tomatoes with salt; let stand for 10 minutes. In a shallow bowl, beat the eggs. In another shallow bowl, combine the cornmeal, Parmesan cheese, flour and seasonings. Pat tomatoes dry. Dip in eggs, then coat with cornmeal mixture.

In a large skillet, heat 1/4 cup oil over medium heat. Fry tomatoes, a few at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain tomatoes on paper towel. Serve warm. Yield: 6 servings.

Submitted By: Sonny 7/12/2008 4:49:58 PM

Pumpkin Crisp

Prep: 15 min.; Bake: 1 hr., 5 min.; Stand: 10 min.

YieldMakes 8 to 10 servings

Ingredients

1 (15-ounce) can pumpkin

1 cup evaporated milk

1 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1 (18.25-ounce) package butter-flavored yellow cake mix

1 cup chopped pecans

1 cup butter, melted

Whipped Cream (optional)

Ground nutmeg (optional)

Preparation

Stir together first 5 ingredients.

Pour into a lightly greased 13- x 9-inch baking dish.

Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans.

Drizzle butter evenly over pecans.

Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown.

Remove from oven, and let stand 10 minutes before serving.

Serve warm or at room temperature with Whipped Cream, if desired.

Sprinkle with nutmeg, if desired.

Submitted By: Leigh 6/25/2008 7:39:59 AM

Stuffed Mushrooms

1 ½-1 ¾ lb of cooked shrimp4 oz. cream cheese¼ cup mayo¼ cup parmesan1 Tbsp horseradish2 tsp. lemon juiceSalt & pepper to taste¼ cup chopped fresh parsley Process in food processor or blender. Fill your favorite mushrooms.Bake at 400° for 8-10 minutes or until done.