Monday, September 18, 2006

More Halloween Recipes

More Halloween Recipes

These are some of our favorite recipes to make this holiday a treat!

Chunky Cat Barf
1 lg Spaghetti Squash
8 oz Cottage Cheese
16 oz Mozzarella (grated)
8 oz Parmesan (grated)
1 qt Spaghetti sauce
1/2 green pepper, chopped

Cook squash. Fork out insides into a giant casserole dish. Add cottage cheese, spaghetti sauce, peppers, and half of the mozzarella and parmesan cheeses. Mix until it looks like cat barf. Top with the remaining cheeses. Bake at 350 degrees F. for about 45 minutes.

Gory Gorilla Tonsils
2 dozen Brussel sprouts
1/4 teaspoon salt
4 ounces American cheese -- grated
2 tablespoons milk
10 to 12 iceberg lettuce leaves
1/4 teaspoon paprika

Wash the Brussels sprouts and remove any discolored leaves. Trim off the stem ends and cut an X into the bottom of each sprout to make sure your tonsils cook nice and tender. Place the sprouts in a pot containing about 2 inches of water and sprinkle with the salt. Cover the pot and cook over medium heat until boiling. After 8 to 10 minutes, carefully stab a few sprouts with a fork to see if they're tender. When you can easily pierce them through to their centers, remove the pot from the heat and carefully drain the sprouts in a colander.

Place the grated cheese in a small saucepan and add the milk. Simmer over low heat, stirring continuously with a wooden spoon until the cheese melts. Remove the saucepan from the heat as soon as the cheese melts. Arrange a bed of washed lettuce leaves on a platter. Place the gorilla tonsils - in pairs, of course - on the leaves. Drizzle the melted cheese (pus) over the tonsils. Sprinkle with paprika (blood specks) and serve. Serves 6

Hooters Chicken Wing Hot Sauce Recipe

Hooters Chicken Wing Hot Sauce Recipe


3 Sticks Butter (softened)
1/2 C. + 2 Tbs. Tabasco Sauce
3 Tbs. Brown Sugar
3/4 tsp. Paprika
3/4 tsp. Salt
1 Tbs. Balsamic Vinegar
3/8 tsp. Cayenne Pepper
2 Tbs. Chili Sauce


Mix all ingredients together. This will store well in the refrigerator for up to 2 weeks. Serve this with the Hooter's Hot Wings. Click here for recipe

Olive Garden Salad Dressing

Olive Garden Salad Dressing Recipe

1/2 cup mayonnaise
1/3 cup white vinegar
1 tsp vegetable oil
2 Tbls. corn syrup
2 Tbls. Parmesan cheese
2 Tbls. Romano cheese
1/4 tsp. garlic salt
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1 Tbl. lemon juice

Olive Garden Salad Mix:
1 bag American blend Dole Salad
4-5 slices red onion
4-6 Black olives
2-4 Banana peppers
1/2 cup croutons
1 small tomato, quartered
Freshy grated Parmesan cheese

Mix all ingredients in a blender or processor until well blended. If this is a little too tart for your personal taste, please add a little sugar.

From Our Copycat recipes collection.

Tuesday, September 12, 2006

Football Season Recipes

Football Season Recipes

It's football season! Kick back and enjoy these recipes for football season! Cook up these football favorites, turn on the game, and enjoy!

Super Football Party Snack Mix


1/2 cup butter or margarine, melted
3 tablespoons Worcestershire sauce or soy sauce
1 1/2 teaspoons McCormick® Season-All® Seasoned Salt
1 teaspoon McCormick® Dill Weed
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Ground Black Pepper
1 can (11.5 ounces) mixed nuts (about 2 cups)
2 cups each: wheat, rice and corn squares cereal
2 cups toasted oat cereal
2 cups small pretzels, such as twists or rings

1. Preheat oven to 250°F. Combine butter, Worcestershire sauce, Season-All®, dill weed, garlic, and pepper in a large bowl. Stir in remaining ingredients and gently stir until evenly coated.
2. Spread mixture evenly onto two 15x10-inch jelly roll pans. Bake 45 minutes, stirring halfway through cook time. Cool completely. Store in an airtight container.

Recipe source: McCormick

A Super Football


1 package (8 ounces) cream cheese
8 ounces shredded Cheddar cheese
1 package McCormick® Chili Seasoning
5 drops McCormick® Yellow Food Color
2 drops McCormick® Red Food Color
white string cheese


1. Combine all ingredients except string cheese. Mix well. Form into a football shape.
2. Cover and chill until firm, about 2 hours.

3. Smooth football shape if needed. Decorate with thin strips of string cheese for laces.

Source: McCormick

Hickory BBQ Beef Sandwiches

Preparation time: 10 minutes
Cooking time: 5 to 9 hours (slow cooker)
Makes 8 to 10 servings.


1 boneless beef chuck shoulder pot roast or
bottom round rump roast (3 to 3-1/2 pounds)
1 medium onion, cut into quarters
3 cloves garlic, peeled
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
1 bottle (18 ounces) hickory barbecue sauce

Cooking Directions:

1. Cut beef pot roast into 4 even pieces. Place onion and garlic in 4-1/2 to 5-1/2 quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours or on LOW 9 to 9-1/2 hours, or until beef is fork tender. (No stirring is necessary during cooking.)

2. Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with two forks.

3. Place beef in 2 quart microwave-safe dish; add 1/2 cup cooking liquid; add 1 bottle (18 ounces) hickory barbecue sauce to beef; mix well. Cover and microwave on HIGH 6 to 8 minutes or until heated through, stirring once.

4. Serve in onion rolls. Heat extra barbecue sauce for topping, if desired. Can be garnished with sliced onions, lettuce, etc.

Monday, September 11, 2006

Roast Grouse with Wild Rice Recipe

Roast Grouse with Wild Rice Recipe

2 Grouse, about 1-1/2 lbs each
1/2 c Chopped onion
1/2 c Chopped mushrooms
1 c Condensed consomme (10-1/2 ounces)
1/8 ts Crumbled oregano
1 c Wild rice
1 md Onion; chopped
2 Carrots; chopped
1 Apple; peeled and chopped
1 cn Condensed Cream of mushroom soup (10-1/2 ounces)
1/4 c Light cream
1/4 c Red wine

Rub grouse inside and out with salt. Combine onions, mushrooms, consomme, oregano, and wild rice. Bring to a boil and simmer until rice is tender, about 40 to 45 minutes, adding water when necessary to keep rice from sticking. When rice is tender, season to taste with salt. Stuff grouse with rice. Place onion, carrots, and apple in a shallow roasting pan and place grouse on top, breast side down. Roast in a preheated 350 F. oven for 30 minutes. Turn grouse breast side up and roast until brown and tender, about 1-1/2 to 2 hours. Remove grouse to a platter and keep warm. Strain pan juices into a saucepan. Stir in soup, cream, and wine. Simmer, stirring, until sauce bubbles. Spoon sauce over grouse. Garnish with additional cooked wild rice.

Boar Baked Chops

Boar Baked Chops Recipe

6 Boar Chops
Lemon Juice
Seasoned Salt
Brown Sugar
1 c Evaporated Milk

Remove all fat from chops; sprinkle both sides with lemon juice and refrigerate for one hour. Place in baking pan in a single layer. Sprinkle generously with brown sugar (about one and one-half tablespoons per chops). Pour milk over meat, cover and bake in 375F oven for 1 to 1 1/2 hours or until tender. Baste occasionally and remove cover the last 20 minutes of baking time. Serves 6.

Cornish Hens

Cornish Hens Recipe

3 Cornish hens
1/4 c Melted butter
2 tb Brown sugar
2 ts Soy sauce
2 tb Lime juice
1 8-oz pkg Cornbread Stuffing mix, (Stove Top)
2 tb Dry white wine

Wash and pat dry cornish hens. Prepare cornbread stuffing mix as directed on the package and stuff hens. Brush on melted butter, brown sugar, lime juice, wine and soy sauce mixture. Cook neck down in slow cooker. Cover and cook at low temperature for 5-7 hours.

Posted on September 11, 2006

Baked Wild Duck Recipe

Baked Wild Duck Recipe

Remove feathers from duck. Dress as any poultry. Wipe inside and outside with a damp cloth. If ducks are old parboil 15 minutes.

Rub outer an dinner surfaces with salt and pepper. Truss.

Cover the breast with thin strips of salt pork. Place in baking pan. Cover. Add 1/2 cup boiling water.

Bake in hot oven (450 F) about 45 minutes, or until tender. Baste frequently. Serve with a garnish of tart jelly. If desired, apple or New England stuffing may be baked with the duck.

Friday, September 08, 2006

Drunk Duck Recipe

Drunk Duck Recipe

6 - 8 duck breasts, boneless & skinless
1 can cream of mushroom soup
1 can cream of chicken soup
1 canister chicken stove top stuffing or cornbread stuffing
blush wine

Mix the soups together. Pour half of it into a baking dish.

Place the duck on top of the soup mixture.

Cover the duck with the rest of the soup mixture.

Cover the duck with about 1 inch of the stuffing mix. You can use more or less, just make sure the soup mixture is covered well.

Saturate the stuffing with the wine. Saturate well or the stuffing will burn.

Bake at 350 degrees for 45 - 60 minutes or until duck is done.

If the stuffing is browning to quickly, loosely cover with aluminum foil.

Serve & Enjoy!

Thursday, September 07, 2006

Dove Pie

Dove Pie Recipe

6 doves
1 cup water
2 ribs celery
1/2 green bell pepper
1/2 teaspoon crushed red pepper
1 teaspoon salt
1 recipe 2-crust pie pastry
1/4 cup butter
Black pepper, to taste

Place doves in pot with 1 cup water. Add celery, bell pepper, red pepper and salt. Steam 45 to 60 minutes until birds are tender. Cool and bone doves. Reserve 1 cup broth.

Line an 8-inch square baking dish with 1/2 pastry. Top with meat from doves. Dot with butter. Season with salt and pepper. Add reserved broth. Top with remaining pastry. Brush with melted butter. Bake pie at 350 degrees F until brown, about 1 hour.

Yields 4 to 6 servings.

Wednesday, September 06, 2006

Chinese Boiled Dumplings (Jiaozi)

Chinese Boiled Dumplings (Jiaozi)

Dumplings are always part of the Chinese New Year holiday fare. A few "lucky dumplings" with a coin in the filling are commonly added to the batch. The person who bites into them will have a good year!

You can make your own wrappers or buy them at Asian or regular grocery stores. Do not buy won ton wrappers. They are square-shaped; dumpling wrappers are round - about 3 1/2 inches in diameter.

Dipping Sauce
Chinese vinegar (dark)
Chili oil (optional)
Finely chopped garlic (optional)

To make dipping sauce: Prepare the dipping sauce first so that when the dumplings come out of the pot they are ready to eat. Pour a small amount of vinegar into a small bowl or plate. Add a couple of drops of sesame oil (optional), chili oil (optional) and finely chopped garlic (optional). In other words, vinegar is essential. The rest is up to you.

1 medium Chinese (Napa) cabbage
1 pound ground pork
1 pound chopped shrimp
1 egg
1 tablespoon vegetable oil
1 tablespoon dark (Oriental) sesame oil
2 teaspoons salt, or to taste
3 tablespoons soy sauce
1 teaspoon cooking wine
1 teaspoon black pepper (optional)
Small piece of fresh ginger
8 cloves garlic
2 to 3 green onions
6 to 8 dried black mushrooms, chopped
(soak in warm water for about 1 hour
before chopping)

Finely grate the cabbage by hand or with a food processor. Place a piece of cheesecloth or a cotton dish towel in a large bowl. Add just enough cabbage so the cloth can be lifted out of the bowl and wrapped around the cabbage. Over a bowl, squeeze out as much liquid as possible (you can use it to make the wrapper dough).

Place dried cabbage in a large bowl and add pork, shrimp, egg, vegetable oil, sesame oil, salt, soy sauce, cooking wine, black pepper, ginger, garlic, green onions and mushrooms. Mix thoroughly.

6 cups all-purpose flour
2 cups water and/or cabbage juice

Mix the cabbage juice and/or water with the flour. Be sure it is not too soft. Firm is better (add more flour if needed). Knead into a ball. Cut off small pieces and roll into 1-inch round "sticks."

Cut sticks into 1/2-inch pieces. Flatten each piece with your palm, then flatten with a rolling pin into a 3 1/2-inch circle. The edges should be slightly thinner than the center.

If you are working alone, it's best not to make all the wrappers at once. If you're working with at least one other person, one person can roll out the wrappers while the other fills them.

To make dumplings: The ideal dumpling should resemble a chubby crescent moon with well-pressed edges. It may be a little difficult to make ideal ones at first. What's most important is that the dumpling is well-sealed so it doesn't fall part in the boiling water.

Place a wrapper in your palm or on a work surface. Place a heaping tablespoon of filling in the center of the wrapper. Fold the dough over and use your thumb and forefinger to press the center edges together, and then work toward the ends (top and the bottom of the crescent). Make sure no filling is protruding.

(If using pre-made wrappers, moisten the edges of the wrapper or they will not seal properly.)

Place the dumplings on a lightly floured tray or cutting board; make sure they don't touch one another.

Bring 6 quarts of water to a rapid boil and add about 30 dumplings. Cover the pot; when it returns to a very rapid boil, add 1/2 cup cold water. When it returns to a rapid boil, check to see if the dumplings are puffy and floating at or near the top of the water. The skin should be somewhat translucent. They should be done.

(Experienced dumpling makers can just tell by looking at them, but you can open one and make sure the pork is thoroughly cooked.)

When the dumplings are cooked, remove them with a slotted spoon and place on a large flat plate. Serve immediately with dipping sauce.

If you have leftovers, you can fry them in a little oil until they are brown and crispy.

Makes 140 dumplings.

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