Thread: Time to share and play nice!

What can I say, it made you look didn't it?

Today is a new day, and now that we are finding out about our fellow friends. Bet you thought I would mention that word didn't you? I thought this would be a fun place to start a new topic, how about, hmmmmm, RECIPES?

Shall we? The rules would be easy, think of your favorite recipe, food, beverages, snacks, etc. Give us a list of ingredients, how to prepare, and there you go, another topic we can use to get to know one another a little better..

Being as I have started, guess I better share the first one shall I? This one brings back memories of Hawaii, and oh these are very refreshing....

Have fun, admin and mods, please don't delete, we have to have something else to discuss for the week...

4D

Lava Flow
Burn, Baby, Burn


1 1/2oz. Light Rum
2 oz. Pineapple Juice
1 oz. Cream of Coconut
1/2 Banana
1/4 cup Strawberry Puree
1/2 cup crushed ice
Combine all ingredients in an electric blender with the ice. Blend 20 - 30 seconds. Pour strawberry puree into a hurricane or collins glass. Follow with the blended mixture. This creates the flow.

Garnish with a pineapple wedge and paper umbrella (of course!)

Wouldn't dream of deleting this... sounds like a great idea....

Here's one of my favorite's.

Also.........I like to dip the rim of the martini glass in melted chocolate. YUMMY

Godiva Chocolate Martini
--------------------------------------------------------------------------------

Ingredients:
1 1/2 shot Godiva liqueur
1 1/2 shot Creme de Cacao
1/2 shot Vodka
2 1/2 shots Half-and-half
Mixing instructions:
Mix all ingredients in shaker with ice, shake and pour into chilled cocktail glass.

Creator/contributor's comments:
Tastes like dreamy chocolate milk. Enjoy, pure heaven.

Enjoy........

forely
________________________________

A bartender is just a pharmacist with a limited inventory., and (let me leave you with one more) inciteful comment: There's too much blood in my alcohol system.

From H25:

RECIPE FOR: Fresh Pesto

2 Cups. fresh basil leaves
½ Cup olive oil
4 to 5 cloves garlic
1 tsp. Salt
Blend together (at this point, can freeze for later use)
Place Pesto in frying pan on low heat
Add 3 ½ T. butter or to taste
Mix together w/ ½ Cup parmesan cheese
And 2 T. romano cheese

Pour over Penne Pasta or Rigitoni

Bon Appetit

Heres a good Irish :)

Baked potatoe

Throw a spud into an open fire untill it turns black.
Extract with a sharpened stick.

Enjoy.
The charcoal is good for any type of stomach ailment :)

paddy

When I was a bartender I created this one for the ladies....

1/2 ounce banana rum
1/2 ounce peach snapps
1/2 ounce triple sec
1/2 ounce coconut rum
1/2 ounce vodka

mix in your favorite strawberry dacquiri mix and voila.....

Good idea.

Stuffed Pork Chops
INGREDIENTS
6 bacon slices
2 Granny Smith apples, peeled and diced
2 shallots, finely chopped
1 tablespoon chopped fresh ginger
1 tablespoon chopped fresh sage
1 cup fontina cheese, cubed
6 (1 1/2-inch-thick) center-cut pork loin chops
1 1/8 teaspoons salt
1 1/4 teaspoons pepper
2 tablespoons olive oil


INSTRUCTIONS
Cook bacon in a large skillet until crisp; remove bacon, and drain on
paper towels, reserving 2 tablespoons drippings in skillet. Crumble
bacon, and set aside.

Sauté apples, shallots, and ginger in hot drippings 5 minutes or
until tender. Remove from heat; stir in sage.

Stir together apple mixture, bacon, and cheese in a bowl.

Cut a horizontal slit through thickest portion of each pork chop,
cutting to, but not through, other side to form a pocket. Sprinkle
both sides and pocket of each pork chop with salt and pepper. Spoon
apple mixture evenly into pockets, and secure with wooden picks.

Cook pork chops, in 2 batches, in hot olive oil in a large skillet
over medium-high heat 1 to 2 minutes on each side or until golden.
Place pork chops in a lightly greased roasting pan or large shallow
baking dish.

Bake at 425° for 25 to 30 minutes or until done.

Quick and Easy Chicken Rice Casserole

1 package herb rice
1 chicken (or chicken breasts), cut up
1 sliced onion
1 can celery soup
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 cup cooking wine, if desired
Olive oil or spray oil for your pan

Spray your pan with oil or place the olive oil in the bottom of your pan. Place cooked rice into the pan. Slice the onion and place the slices evenly over the rice bed. Place your chicken pieces on top of the onion slices.

In a separate bowl, mix the 3 cans of soups and Do Not Dilute them...Pour this mixture over your chicken.

Cook in the oven at 300 or 350 degrees for about 1 hour or until chicken is tender. Take out and serve.

I am getting hungry again...

Now isn't this fun? Here is another one for the sports fans out there. Quick, easy, and goes good with beer...

8 oz of your favorite salsa
8 oz of cream cheese
Bag of tortilla chips
Shredded cheese (optional)
Black olives (optional)
Lettuce (optional)
Tomatoes (optional, never in 4D's list)

Mix the two in a bowl. After mixing place in a pie pan, and cover with your favorite ingredients, such as cheese, black olives, etc.

Eat until full, and wash down with beer....

Enjoy,
4D

My Husband is a chef in Oz and this is his favourite dish.

I love it his bosses love it and most of all his customers love it.

Chicken Camembert

1 large chicken breast fillet (skin off)
1 rash of bacon
1 camembert
small tub of cream
seeded mustard
honey.
toothpicks


Steps
1 on the thickest part of the chicken breast very carefully make a pocket in the chicken be careful not to cut through.

2 cut a piece of camembert big enough to stuff into the pockect not to big you need to be able to close the pocket and put toothpicks through the flesh.

3 wrap with the bacon and put in place with a toothpick

And cook

Combine cream, 1-2tab of seeded mustard and 1-2tab honey add more or less depending on your taste. Heat and combine the sauce well.

Once all cooked pour the sauce over the chicken.

YUM YUM YUM

ps chicken will have a pinkish tinge to it even when properly cooked because of the bacon.