Post it here: Post Your Recipe Here! (http://www.susanminor.org/forums/forumdisplay.php?f=2) Ckick on "New Thread."
P.S. You must be a member of the recipe site in order to post your recipe.
Next:
List your ingredients with the AMOUNTS used.
Give a step by step directions if need for when or how to mix your ingredients.
Give a step by step direction on how you smoke your recipe. i.e. times, temps etc..
If you have a non-smokin' recipe that you would like to add please do as we have a non-smokin' recipe board.
Thanks!
Olds
Just a reminder. Also if you have posted recipes to this board, and want them posted on the recipe site; you should use the above link and post the recipe on the recipe site.
Bump!
Here is a recipe for Corn Pie. It is really very good and easy to make. Habs sorry I didn't code this for you, but I am so busy right know I am lucky I was able to copy and paste :(
Corn Pie
1¼ cups finely crushed saltine crackers
¼ cup grated parmesan cheese
½ cup melted butter
1¼ cup milk divided
2 cups fresh or frozen corn-DO NOT USE CANNED
1 tsp onion salt
¼ tsp white ground pepper
1 tsp sugar (optional)
2 tbsp flour
¼ cup black olives
½ cup sliced green onion
2 large eggs beaten
Combine first 3 ingredients stirring well. Reserve 2 tbsp. Press cracker mixture into a 9" pie pan. Combine 1 cup milk, corn, onion salt, pepper, and if desired, sugar in a saucepan. Bring to a boil over medium heat and simmer for 3 minutes. Combine remaining ¼ cup of milk and flour and stir until smooth. Gradually add the corn to the mixture, stirring constantly. (Mixture will be thick) Remove from heat. Stir in onions and olives. Gradually stir about ¼ of the mixture in to the beaten eggs. Add the remaining mixture in to the eggs stirring constantly. Spoon into pie crust and sprinkle the remaining crumb mixture over the top. Bake at 400 degrees for 30 minutes or until filling sets (I've noticed that this can take up to 40 minutes. Let stand 10 minutes and serve.
I use Jalapeño peppers instead of the green onions. The recipe recommends serving with salsa.
Thanks for the recipe. Don't worry about the coding, I have to strip all codes prior to posting it on the recipe site.
Not sure this is appropriate but some favorites not on the site yet are:
MWS Tomato Relish meatloaf
NePa Fattys
There are many others but this is enough to encourage others or get me in trouble for suggesting... 8)
Posted Veal Rib Steak twice - the first one did not look like it took -- sorry if it is hosed. :-[
I'm gonna ask a really stupid ?. If I've posted a recipe before...can I some how cut and paste it off of the site?
Yes,
Just highlight the text (mouse, left click, hold and drag over text), then let go of left button and click on the right button, select Copy, then open your text editor or Word, and paste (left click in the document, then right click and select paste) into the document.
Thanks Giz...had company for four days...may need to re-look at your directions!!! The Bud Light has fried my brain!!!
Quote from: West Coast Kansan on April 13, 2008, 05:02:34 PM
Posted Veal Rib Steak twice - the first one did not look like it took -- sorry if it is hosed. :-[
WCK;
Thanks for the recipe. It appears to be alright. I don't see any problems with it. The recipe also looks good.
Quote from: La Quinta on April 13, 2008, 05:13:26 PM
I'm gonna ask a really stupid ?. If I've posted a recipe before...can I some how cut and paste it off of the site?
If you have a recipe on the recipe site only Hab and myself can remove it.
On this site you should be able to edit it out.
Habs - I made an attempt to post my Bacon Wraped Water Chestnuts to the site. Not sure if I was successful. Let me know.
Rick
Quote from: Wildcat on April 18, 2008, 10:50:10 AM
Habs - I made an attempt to post my Bacon Wraped Water Chestnuts to the site. Not sure if I was successful. Let me know.
Rick
Ya better be successful cat man!!! :D That sounds good. :)
It is Ice. Quick, simple, yummy, and easy clean up. I have it on this forum as well under the non-smoked section. Short and simple, so here it is again.
Drain a can of whole water chestnuts and refill with soy sauce. Let sit in refrig for a minimum of 1 hour. The longer it sits the stronger the soy flavor and the more salty it becomes.
After appropriate time drain and wrap 1/2 slice of bacon around it and attach with tooth pick. Do not completely cover with bacon.
Broil until bacon is done.
I like to use smoked bacon.
Quote from: Wildcat on April 18, 2008, 11:24:55 AM
It is Ice. Quick, simple, yummy, and easy clean up. I have it on this forum as well under the non-smoked section. Short and simple, so here it is again.
Drain a can of whole water chestnuts and refill with soy sauce. Let sit in refrig for a minimum of 1 hour. The longer it sits the stronger the soy flavor and the more salty it becomes.
After appropriate time drain and wrap 1/2 slice of bacon around it and attach with tooth pick. Do not completely cover with bacon.
Broil until bacon is done.
I like to use smoked bacon.
Thanks. This will go great with one of my dinners this weekend.
Quote from: Wildcat on April 18, 2008, 10:50:10 AM
Habs - I made an attempt to post my Bacon Wraped Water Chestnuts to the site. Not sure if I was successful. Let me know.
Rick
Did another one called Pin Wheels.
Quote from: Wildcat on April 18, 2008, 11:24:55 AM
It is Ice. Quick, simple, yummy, and easy clean up. I have it on this forum as well under the non-smoked section. Short and simple, so here it is again.
Drain a can of whole water chestnuts and refill with soy sauce. Let sit in refrig for a minimum of 1 hour. The longer it sits the stronger the soy flavor and the more salty it becomes.
After appropriate time drain and wrap 1/2 slice of bacon around it and attach with tooth pick. Do not completely cover with bacon.
Broil until bacon is done.
I like to use smoked bacon.
I do a "healthier" :P version of them by substituting smokies for the chestnuts and covering with Brown Sugar before baking them in a 350* oven for half hour to an hour.
:D
Hi Rick (Wildcat)
Thanks for the recipes. Both seem to have posted alright. If I have any questions, I'll PM you.
Bump!