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run a food forum write a cooking column for local online newspaper and love to cook and collect recipes own a farm with hogs,bees, chickens ducks and a horse. On a quest to get my children food educated. http://cooksworldwide.forumotion.net/index.htm
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any and all will not eat organ meats or bugs and that is about it I will try anything once
Comments (2)
Rebekka made this for her brother that loves smoked oysters. This is a budget frindly way to get your seafood for those of us who are not near the ocean. The Smoked Oysters are a dollar a can.
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Bordens sweetend condensed milk. Can be made diabetic by using Splenda
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Lobster Fondue from Red Lobster. Great serves with crusty french bread.
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I made this and the family really liked it. I did not cook it near as long as it said to but my oven tends to run a little hot. I also baked my meatballs for 10 min before I put them in the casserole.
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A better for you crab cake that is baked and uses whole wheat bread crumbs. Best serves with coleslaw and tartar sauce.
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My husbands Granmother came up with this recipe and it has been handed down. This is a great way to use up left over peas, or beans. There is room to play with this recipe but I like it the way she did it. There are no real measurements due to all beans and peas being different. I have made these wtih black eyed peas, pintos, white beans and black beans. I have added ham and cheese to this but I really like the sage and onion and use it alot.
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I always keep a pot of cooked dried beans or peas in the fridge. Tonight we were looking for something different. I mixed this up but it was missing something. Wesley, my 6 yea old son, suggested I put pickled peppers in it. That was what it needed and is even better after being chilled for a few hours.
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My 6 year old son loves to get in the kitchen and invent. These are his hot wings. He came up this on his own. All I did was melt the butter, and put the wings in and out of the oven. The Dangold's Cajun Blend can be found here http://dangoldinc.com/Gourmet_Collections.html I got this as a present for Mothers Day and it is great on Chicken. We added about 2 tsp of Cayenne powder and they were hot enough for my son but if you like hot you might want to add more. These would also be great on the grill. We did place them frozen in the sauce so the coating stuck better. My favorite part of this recipe is that my 6 year old son was tasting the sauce and adjusting the flavor all on his own. He had full use of my spice cabinet and picked what spices went in. If I buy a spice he has to taste it all by its self so he knows what it is. That is how he came up with this blend.
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This is a recipe that Rebekka came up with. She used The vegetables we had on hand from our garden, along with pasta, a little mayo and some smoky paprika chipotle spice. Feel free to add meat if you like. Shrimp, smoked oysters, or craw fish would be great additions to this dish.
Comments (4)
A very easy to make crab cake. These can be made big enough for sandwiches or small enough for appetizers. I made these out of crab legs that I bought on sale. They turned out better than the ones I have made in the past. I made this up off the top of my head from all the crab cake recipes I have read in the past. I used cajun seasoning in these as the crab legs already had it on them when I bought them.
Comments (3)
This is a simple way of fixing pork chops. They are tasty and can be fixed in a number of ways. You can add sauces to them like barbecue, berry vinaigrette, of tomato sauce. I chose to just put salt on mine. I made a few with barbecue sauce, and one with the vinaigrette.
Comments (3)
Rebekka, my 14 year old daughter, wanted to come up with something diffrent for our breakfast dinner. She made these out of things we had in the fridge. They are simple and easy. You can use half the pepper called for as they have a kick with a whole pepper on them. The peppers are canned chipolte peppers in adobo sauce found in the ethnic isle of the grocery store.
Comments (4)
These are very simple to make crackers. They are a blank canvas that can take on many flavors. You can make these two ways crispy and crunchy. The only diffrence is how much butter you use. If you use 2 tablespoons they are crunch after they cool. If you use 1 tablespoon then they are crispy and make a cracking noise when you crack them into pieces. The flavor options are endless. You can use flour, whole wheat flour,or cornmeal for the base. The add ins are cheese, spices and herbs (as long as they have not much mositure). I made these tonight for dinner to go with a pot of stew. I made both types. The one in the pictures is the crispy type (The only amount left). These are super easy to whip up in the food processor and take about 15 minuets to bake. Watch these after 10 minuets. You are looking for a light brown around the edges. Let them cool completely before breaking into pieces. They harden as the cool. The crispy ones will make great chips for dips. The crunchy ones will make great chicken salad sandwiches.
Comments (7)
This is a friend of the families casserole that she made for a card playing party. My son begged me to make it again. This is an addictive casserole. This is also a hide the vegetable casserole. Which is great for children and picky husbands.Use your imagination when making the tortilla stuffing and play around. You will come up with a keeper that your family will love.When Sam made this she did not put the mushrooms or garlic in it. My kids came up with this addition. This can be scaled up or down depending on your needs.
Comments (2)
This is an easy recipe and great to have on hand. I make this every year from the apples off of our trees. I then have a quick dessert on hand. You can put it in a pie shell, make a crisp topping, or put it over pancakes or crepes.
Comments (1)
Bravarian cheesecake from the Beirgarten at Epcot World Showcase in Orlando Florida. This is a cheesecake with a cake on the top and bottom. It uses a springform pan to make. I did not put any fruit on mine as it did not need it.
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