§§**Dream Lovers**§§ Internet Friends Cookbook
|
|
|
|
|
|
|
|
|
|
§§**Dream Lovers**§§ Internet Friends Cookbook
|
|
|
|
|
|
About the CookBook
Hello all:
Well, I am slowing getting more and more recipes from a few people. So I am going to share recipes every now and then on this website. Hoping this may get you interested in sending in some recipes. PLEASE KEEP IN MIND, RECIPES HAS TO BE YOU OWN. I DON'T WANT RECIPES THAT ARE ALREADY PUBLISHED.
Please send your recipes now to DreamLovers Mail@aol.com. Make sure your put title the subject line "My recipe". Thank you.
|
|
|
|
Beef
Bullwiker's Balls
From: Lawrence B. Wiker, Pennsylvania
1 1/2lbs Ground Sirloin (90% Lean)
1 Egg
1 Slice White Bread
1/4cup Milk
1 tsp Chili Powder
Dash Louisiana Hot Sauce
1 tsp black pepper
2 tsp parsley (chopped fine)
1 small white onion (fine mince)
2 tsp. Garlic Powder
2 tsp ground oregano
In a large mixing bowl combine all ingredients except milk and bread.
In a separate small bowl place slice of bread and pour milk over top.
Allow milk to soak into bread.
With fingers, finely mash the soaked bread until all large pieces are gone.
(Mixture should have the consistency of paste)
Add bread mixture to meat mixture.
Hand fold all ingredients until they are fully incorporated with each other.
Roll pieces into balls about the size of your palm and place on a cookie sheet.
Should make about 18-21 balls.
Place in oven preheated to 350 degrees for 35min.
Remove from oven and place in favorite ball gravy!
(Coming soon: Bullwikers ball/sausage gravy!)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Colonel's Chili
Recipe by: Col. Michael G. Briley, West Texas, USA
(1) Two pounds of cubed chili meat or one pound of cubed meat + one pound of course- ground beef
(2) One tablespoon Veg. Oil
(3) Salt and pepper to your taste
(4) 1 medium size .red bell pepper
(5) 1 medium size green bell pepper
(6) 1 medium size white onion
(bell peppers and onion are to be diced)
(7) one 10 ounce can of diced tomatoes and diced green chili peppers. ( I prefer "RO-TEL")
(8) one 9 ounce can of tomato sauce and on can of water
(9)1 bay leaf
(10) 2/3 cup of chili powder
(11) 1/2 tablespoon of garlic powder
(12) one tablespoon cayenne pepper
In a deep skillet, brown the meat cubes in the oil. Then add the ground to brown. Salt and pepper to taste. Stir in and simmer with lid on for 5 minutes add #7 through #12, stir and bring to a boil. Reduce heat, cover , and simmer for 1 hour and 15 minutes stirring every 10 -15 minutes remove bay leaf, and beans (option)
remove from heat, top with grated cheese.Cover til cheese melts
Serve and Enjoy
50% of the beef may be substituted with venison or buffalo. For the brave, double the cayenne...
|
|
|
|
Chicken
Chicken With Fresh Tomatoes and spinach
Recipe Sent in By: Sherry S. from New Jersey
6 to 8 Boneless Chicken Breasts
Garlic cloves about 4 good size ones 4 good size plum tomatoes Fresh spinach 3 cans of college inn broth,
one package garlic and herb sauce mix, red wine.
Saute chicken till golden brown, add garlic until softened. Cut up plum tomatoes, dice them, then add to chicken and garlic. then add the chicken broth. Following with a cup of red cooking wine. Then add the Knorrs garlic and herb sauce. Simmer for about 45 minutes. Then add fresh spinach. Cook until spinach is done. This is great over white rice, Enjoy!!!!!!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken Gumbo
from: Jeanne R in Oregon
1 large chicken, cut into pieces
3-4 stalks of celery (with the leaves)
1 bunch green onions
1 can beef broth
1 tsp chopped garlic
3 Tbs oil
In a large dutch oven, brown the chicken pieces.
To the browned chicken add the celery, onions, broth,
garlic and enough water to cover.
(Don't worry about chopping the veggies because they will
be discarded later.)
Let this simmer over medium heat until the chicken
falls from the bones. (If you need to add
water, make it HOT water.)
Discard the vegetables and remove the chicken from
the broth and debone.
Return the chicken to the broth and simmer on low.
Rue:
Vegetable oil
flour
1 medium onion (chopped)
Garlic
To a heated medium skillet add 3 - 4 tablespoons
oil. When oil is heated, add onions.
Stir constantly until the onions are a nice
caramel color.
Add the flour and continue stirring until
the mixture is that wonderful light brown.
Add 1/2 tsp. chopped garlic to
mixture, along with about 1 cup
of the chicken broth.
Stir until smooth.
Add the above to the chicken broth and let
simmer for about 1/2 hour.
Serve over hot rice.
(This WILL need salt so add at your own discretion)
Serve with file (found at your grocers.)
Zatarain's is the best in my opinion.
(NEVER BOIL FILE BECAUSE IT BECOMES
SLICK)
I hope you enjoy this.
|
|
|
|
|
|
|
|
|
|
My Favorite Products
|
|
|
|
|
|
|
|
|
page created with 1-2-3 Publish
|
|
