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BP cook book

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Author Topic: BP cook book  (Read 781 times)
BrilliantFids
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« Reply #15 on: December 18, 2010, 12:20:34 am »

Great start everyone!!

This will be a lengthy project, that way people have time to get everything they want to put in with no rush. We can always add to it down the line too. I will keep it all saved so I can edit it and what not as we go :)

I have a bunch to add too, just have to get the time to sit down and convert my dash of this pinch of that to actual amounts haha.
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« Reply #16 on: December 18, 2010, 10:33:31 am »

biscuits and chocolate gravy

biscuits of choice, i prefer grands buttermilk homestyle

1 cup brown sugar (dark or light, depending on taste... prefer dark)
1 cup white sugar
1/2 cup cocoa powder
1 cup water (watch using tap water, it changes the taste. i use bottled spring water)

combine sugar, cocoa, and water in large saucepan. cook on med heat stirring often til it boils. then stir constantly for about 5 to 8 minutes as it boils. watch it close, it'll boil over if you're not careful. if it boils up, lift the pan off the burner for a few seconds til it goes back down.  sauce will be thinner than "hershey's". while sauce is cooking bake biscuits according to package directions.  spoon over hot biscuits!

i like a big glass of ice cold milk on the side!  droolon2
this recipe came from my grandma's family in the tennessee mountains.
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« Reply #17 on: December 18, 2010, 12:05:40 pm »

I got a great meat loaf recipe I'll drop on you soon.

chocolate gravy? my-o-my!
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« Reply #18 on: December 18, 2010, 01:32:07 pm »

Gramma Beausoleil’s Butterscotch Pie

- Pre baked deep pie crust

- 1 ½ cup light brown sugar

- 1 ½ cup whole milk

- 2 eggs (beaten)

- 4 tablespoons flour

- 1 teaspoon vanilla

- ½ teaspoon salt

- 2 tablespoons butter

 Cook all ingredients in a sauce pan on low heat, stirring constant.  Slow boil and cook 5 minutes until thick.  Pour into the shell.  Refrigerate for a few hours before serving.
« Last Edit: December 18, 2010, 02:46:35 pm by BPMar » Report Spam   Logged
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« Reply #19 on: December 18, 2010, 01:46:10 pm »

Hungarian Goulash (Authentic)

- 1 to 2 pounds beef chuck (cubed)

- 1 can beef broth

- 1 small can tomato sauce

- 2 small cans tomato paste

- 2 large sweet onions (sliced)

- 6 tablespoons Hungarian sweet paprika

- Butter

- 1 bag kluski noodles

Dredge (coat) the chuck in corn starch and brown all sides in a frying pan with a little butter.  Sauté the onions in a pan with butter until very tender.  Add ½ of the beef broth and all other ingredients (except for the noodles) into a crock pot.  Set crock to high and cook for about 4 hours or until onions are almost dissolved.  Serve over cooked Kluski noodles. 
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« Reply #20 on: December 18, 2010, 02:04:27 pm »

   D's Famous Twice Baked Potatoes

- Large Idaho potatoes (6 for this recipe)

- Peppercorn ranch dressing

- 2 jars Hormel "real" bacon bits

- 1 bundle of green onions (diced)

- 1 stick butter

- 1 package shredded sharp cheddar cheese

- Paprika

- 1 tablespoon garlic salt

- Parsley (optional)

Pre heat oven to 350.  place the stick of butter in a large bowl.  Microwave potatoes (flip them at least once) until a fork will easily penetrate them.  Cut the tops off and scoop out the pulp creating a canoe in the inside of the potatoes.  Place the hot pulp in the bowl with the butter.  Slowly stir in the ranch dressing until smooth.  Add the onions, bacon, garlic salt, cheese and mix well.  Add more ranch until you get a creamy texture.  Whip with an electric mixer until very creamy.  Stuff each potato with the mixture until each is overflowed.  Place on a baking sheet and coat with paprika and parsley.  Bake until potatoes are a crusty golden brown.   
« Last Edit: December 21, 2010, 09:11:30 am by AdminBuffaloParrot » Report Spam   Logged
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« Reply #21 on: December 18, 2010, 02:54:17 pm »

BLT Dip

-Mayo
-sour cream
-cooked crisp bacon
-shredded lettuce, bite sized
-diced, drained tomatoes
-optional, dash of garlic, shredded cheddar cheese
-crackers

Mix equal amounts of mayo with sour cream, add in remaining ingredients and serve with crackers.
Top with shredded cheddar if you like.
This is not the prettiest looking dip.....but it is delish!
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« Reply #22 on: December 18, 2010, 03:13:49 pm »

MamawMar's Northern Hummingbird Cake


-1 pkg plain yellow cake mix
-1 can (8oz.) crushed pineapple,un-drained
-2 med. ripe banana's, peeled & mashed
-1/2 c. water
-1/2 c. veg. oil
-3 lg. eggs
-1 tsp. vanilla extract
-1 tsp. cinnamon
-Cream cheese frosting (recipe to follow)
-1/2 c. chopped pecans, TOASTED, just place on tray in toaster oven or reg. oven.  This step makes everything smell and taste wonderful!

Pre-heat oven to 350.  Grease/flour 2 cake pans.  Place cake mix, pineapple, nanners, water, oil, eggs, vanilla and cinnamon in large bowl.  Blend with mixer on low for 1 min, beat 2 mins more on med.  Divide batter in 2 pans.  Bake until golden brown 30-32 mins.  Cool on racks.  Frost middle layer, add some pecans if you wish.  Frost remaining cake and top with pecans.

Cream Cheese Frosting
(I normally make a double batch as this is my Georgian Friends request cake and she likes her cc frosting!)

-1 pkg. (8oz) cream cheese, room temp.
-8 Tbsp. butter (1 stick) room temp.
-3 3/4 c. confectioner's sugar
-1 tsp. vanilla extract

Blend c. cheese and butter.  Add sugar a bit at a time.  Blend until well incorporated, add vanilla and blend till fluffy.
Too runny...add more sugar!
Too stiff...add a bit of water or milk!
« Last Edit: December 18, 2010, 06:14:47 pm by BPMar » Report Spam   Logged

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« Reply #23 on: December 20, 2010, 06:42:53 am »

My Killer homemade Mac N Cheese

3 Cup batch- can also be doubled to 6c

3 Cups elbow noodles
1/2 cup self rising flour
1 stick butter
4 cups shredded sharp cheddar cheese- reserving about 3/4 cup
3 & 1/2 cups milk
Salt & pepper- to taste

boil noodles exactly 9 min, drain. Poor into Dish

melt butter, add flour- whisk on med/high heat..Add Salt & pepper

Add Milk, on cup at a time, whisk bristly- not lifting the whisk off of the bottom of the pan.
pause after whisking and let the flour-Rise...(watch it, once it moves, add more milk)
Continue until all of the milk is added.
While whisking you will notice it getting thick.
Once add of the milk is added, and Batch is thickened- not clumpy
Take off the heat & Add your cheese.

Pre-heat your oven to 375
Add to the Noodles,stir together well~ this is when the Chef taste the batch and makes sure the seasoning is correct-YAY

This is where Preston likes to add slices/chunks of the MORE cheese throughout the pan

Sprinkle with the reserved cheese
Bake on 375 for 25 min

Serve...good luck only eating a small portion!!!!

My family Fights over who makes the best Mac N Cheese-- I WIN..this is a 40 year old recipe from My Dad

 droolon2  dinner droolon2
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« Reply #24 on: December 20, 2010, 06:59:09 am »

My Country Gravy and S.O.S......

This recipe is usually not measured by me...I make it to the eye because of how many people to feed. It doesnt take long for "foodies" to learn.

2-3 Tsps. Bacon grease
1-1&1/2 Cups of SR flour
3-4 Cups of Milk
Water

Melt B grease in pan, add flour and whisk quickly on Med/high heat, add your Salt & Pepper- lots of pepper  smile3

(your going to want to stir until the roue turns really brown, not black- this cooks the flour out and adds alot of flavor)

Add your Milk and whisk heavily while adding (careful not to slosh), never stop whisking....add milk, whisk, add milk, whisk...
Untill all of the milk is added and the gravy bubbles ever so slowly, you want a continuous boil- not a rolling boil
or the gravy will break

If your feeding a fair amount of folks- once the gravy is done, you can add some water to thin out and to make the gravy go further.
Plus if your not eating right way---the water will keep it loose enough- for when you go to heat it back up.Just use your whisk or it will make a mess.

Take off the heat and serve over biscuits or toast. I Prefer Grands..I dont like my homemade Southern Biscuits....sorry

To make S.O.S....

Add a Jar of Hormel Chipped beef, rolled up and sliced thin, but watch the salt that you add to the gravy of your going to make (*bleep* on a shingle) Because the beef is a bit salty.

poor over Toasted bread or plain bread Only...no biscuits here

Recipe from my Dad..- served in the Army/ WWII

Enjoy!! droolon2
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« Reply #25 on: December 23, 2010, 12:32:10 pm »

More recipes peoples!!!!! dinner dinner dinner dinner
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« Reply #26 on: December 23, 2010, 12:38:21 pm »

More recipes peoples!!!!! dinner dinner dinner dinner

You reading my mind? LOL I was going to bump this today.

Brandy Slush
From the Kitchen of Bfids (courtesy of Grandma Mary)

9c water
2c sugar
4 tea bags
1 can frozen OJ (12 oz)
2 c brandy

Boil 2 cups water and 2 cups sugar until dissolved- set aside
Boil 2 cups water and 4 tea bags for 5 minutes- set aside
Combine remaining ingredients, add sugar and tea mixtures
Freeze in ice cream bucket

Mix slush with 7 up as you are serving
« Last Edit: December 23, 2010, 12:44:36 pm by BrilliantFids » Report Spam   Logged

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« Reply #27 on: December 23, 2010, 12:39:24 pm »

                                 Parm. Cheese crusted Chicken Breast


1 pound chicken breast-fresh
1 container kraft Parm Cheese, the real kind, not the powder
1 tbsp. garlic
1 tbsp. onion powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 jar grey poupon mustard
3-4 tbsp. olive oil

With one piece of chicken at a time, hit with mallet to break town the membranes’**to tenderize the chicken.....Place a piece of plastic wrap over the chicken first.
Beat til thin....1/4 in. thick, or to were you like it.

Cut chicken into strips, pour mustard in bowl & coat...

Pour out you cheese on a large platter type dish, roll you chicken through it to coat thoroughly....

Heat oil on skillet or in pan, place chicken in oil & brown around 2-4 min...... Until golden brown.... ** with a spatula scrap the bottom of chicken before attempting to turn** the cheese will attempt to stick if you leave that part out**

Turn and brown, and re-run you spatula under chicken again, then remove and place on than paper towel to drain.

My family eats this up!!
From my kitchen to yours. Happy eating!!
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« Reply #28 on: December 23, 2010, 12:40:13 pm »

Chicken Enchilada’s

Pre-cooked Grilled Chicken Breast strips
Thin sliced sautéed Vidalia onions
Cumin- to taste
1 Tbsp, fresh Garlic
Salt & Pepper
Chicken stock-about ½-3/4 Cup
1 can Black Beans
Enchilada sauce
Can of Rotell
Grated Colby & Monterey cheese about 1&1/2 cups

Sweat onion with olive oil for about 5 min on med-low heat, add garlic & cumin.
Stir well, add chicken, to warm
Add about ½ Cup Chicken stock… simmer until most liquid is gone

Drain & rinse beans, Drain Rotell mix & add to a Lg bowl
Add chicken mixture, stir

Warm Lg tortillas
Add chicken mixture to the middle of tortillas
Top with some cheese
Continue until you’ve made the desired about.
Top with the Enchilada Sauce and rest of cheese

Bake at 375 for 10-15 min or until cheese is melted on top.


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Rose-- you too my sweet girl Dec 27, 2011
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« Reply #29 on: December 23, 2010, 12:41:21 pm »

BRUNSWICK STEW
The Golden Isles suggests that this dish be served with barbecue or seafood from local waters (boiled or fried shrimp, oysters or crabs).
1 3-lb. chicken
1 lb. lean beef
1 lb. lean pork
3 med. onions, chopped
Place meat in large, heavy pot. Season with salt, pepper. Add onions and cover with water. Cook until meat falls from bones (several hours). Remove from heat and allow cooling. Tear meat into shreds and return to stock.
4 cans tomatoes
5 T. Worcestershire sauce
1.5 bottles (14 oz.) catsup
1 T. Tabasco
2 bay leaves
Half bottle (12 oz.) chili sauce
Half teaspoon dry mustard
Half stick butter   
Cook one hour, occasionally stirring to prevent sticking.
3 T. vinegar
2 cans (16 oz.) small limas or butter beans
2 cans (16 oz.) cream corn
1 can (15 oz.) small English peas
(three small diced Irish potatoes and box of frozen, sliced okra optional).   
Cook slowly until thick.   
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Charlie- Green Winged Macaw
Peyote Tomas- Sunday Conure
Molly- Sun Conure

 
All Loved and adored By me: Patti

Axel--Feb 08, 2008-Jan 3, 2011** For whom taught me Bird Love**
Rose-- you too my sweet girl Dec 27, 2011
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