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Roxy15

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Everything posted by Roxy15

  1. I agree..thx for adding that in...I forgot to put that:)
  2. Prime Rib: Make Horseradish Sauce In The Morning To Allow Flavors To Mingle. Horseradish Sauce: 1/2 Cup Sour Cream 2 T. Inglehoffer Extra-Hot Horseradish Sauce 2 Tsp. Ground Black Pepper Or White Pepper 2 Tsp. Worcestershire Sauce Mix all ingredients in a bowl, using a whisk. Refrigerate in covered bowl. Prime Rib: Allow 15 minutes per lb. at 325 degrees for medium rare. Preheat oven to 450 degrees. Prime Rib Ingredients: 1/4 Cup Nebraska Prime Steak Seasoning & Rub-Plus Extra To Cover Prime Rib 1/4 Cup Ground Black Pepper Garlic, Minced-(To Taste) 1/2 Cup Inglehoffer Extra-Hot Horseradish Sauce 1/2 Cup Olive Oil-Plus More To Cover Prime Rib Christopher Ranch Garlic In A Jar Prime Steak Rub Ingredients: Put 1/4 Cup Nebraska Prime Steak Seasoning & Rub, 1/4 Cup Ground Black Pepper, Minced Garlic, 1/2 Cup Inglehoffer Extra-Hot Horseradish Sauce & 1/2 Cup Olive Oil In A Small Mixing Bowl; Mix Thoroughly Using A Whisk. Spread Extra Olive Oil Over The Top, Bottom & Sides Of Prime Rib. Spread Prime Steak Rub Ingredients On Top, Sides & Bottom Of Prime Rib. Spread Christopher Ranch Garlic In A Jar On Top, Sides & Bottom Of Prime Rib. Sprinkle Prime Rib With Nebraska Prime Steak Seasoning & Rub On Top, Sides & Bottom Of Prime Rib-(Don’t Be Skimpy) Put Softened Blue Bonnet Margarine On Sides Of Prime Rib. Put Beef Broth On Bottom Of Roasting Pan. ***Enough To Make Gravy-***If Making Add Chopped Onion & Garlic To Taste To Broth. Bake Prime Rib On Roasting Rack In Roasting Pan For 15 Minutes At 450 Degrees. After The 15 Minutes Are Up, Turn Down Heat To 325 Degrees For 15 Minutes Per Pound For Medium Rare. A Few Minutes Before Prime Rib Is Done, Melt Some Butter In Saucepan, Add Sliced Mushrooms & Cut Up Onions; Sprinkle Sliced Mushrooms & Onions With Tony Chachere’s More Spice Seasoning, To Taste. Serve Over Prime Rib Or In A Bowl Off To The Side.
  3. Thank You...I wish everyone on Huskerboard a Very Merry Xmas & A Happy New Year also:) Take Care & Stay Safe.
  4. Enchilada Pinwheels: Store-Bought Rotisserie Chicken 2 T. Cumin 2 T. Chili P:owder 1 T. Adobo ***(You Can Substitute All Of These For A Taco Seasoning Packet) 1 Cup Shredded Cheddar Cheese 1 Cup Shredded Pepper Jack Cheese 1 Block Cream Cheese, Softened 1 Jar Pace Picante Salsa 1 Bunch Chopped Cilantro, Divided Green Onion, For Garnish 1. Pick the chicken from the bones, shred or chop it very finely. 2. Combine the shredded chicken with the cumin, chili powder, Adobo, (or taco seasoning packet), and both shredded cheeses. Mix up until evenly combined. Taste to make sure the Mexican seasoning is strong enough. 3. Combine the cream cheese and 1 cup of Salsa until evenly combined. Again, taste to see if it is spicy/flavorful enough for your liking. 4. Lay flat one of your tortillas. Spread a generous portion of the salsa/cream cheese mixture over it. Then, sprinkle lightly with the chicken mixture- not TOO much, as this will make the pinwheels too fat. Sprinkle the top with chopped cilantro then tightly roll the tortilla up, tucking in the filling as you go. 5. Repeat for as many pinwheels as necessary. You will get 10-15 slices from each tortilla, depending on how thick you slice them. 6. For immediate service, wrap the pinwheel tightly with plastic wrap and refrigerate it for at least an hour, until the cream cheese re-hardens and holds the pinwheel together. Remove and slice in 1/2" slices. Arrange decoratively on a platter. Garnish with more chopped cilantro and Green Onion flowers. 7. For later use, wrap the rolled-up tortillas individually TIGHTLY in plastic wrap, store them all together in a freezer-safe Ziploc bag. Remove them from the freezer the morning or night before serving them, when they are thawed enough, slice them accordingly. Serve them however you like. Freezing actually makes slicing them easier. *Serve with a Salsa Dip, Sour Cream, Guacamole, or whatever you like!
  5. I wouldn't give a you know what about the social gathering stuff, the clothes, the cars...etc. I am just a gal who likes to stay home...and I am definely not into that soical scene or material possesions. Even if I had money to have a maid clean my house and cook....I wouldn't get one. I want to do my own cleaning and cooking. I wouldn't put up with it and that would be my choice. If she stays..that is her choice.
  6. Christmas Morning Casserole: 2 Cups Smithfield Ham, Diced 1 Bag Hashbrowns 1 Cup Cheddar Cheese, Shredded 1 Cup Smoked Gouda Cheese, Grated ***Can Subatitute Cheddar Cheese 1/2 Cup Green Onion, Chopped 5 Eggs 1 Cup Milk 1/2 Cup Sour Cream 1/2 Tsp. Black Pepper 1/4 Tsp. Salt-(Omit If Using Smithfield Country Ham) 3/4 Cup Butter, Melted Preheat oven to 350 degrees F. In a casserole dish, layer hashbrowns, ham and cheese until all gone. In a medium mixing bowl, whisk together green onion, eggs, milk, sour cream, pepper, salt and butter. Pour mixture over casserole and bake for an hour.
  7. He grasped me firmly, but gently, just above my elbow and guided me into a room, his room. Then he quietly shut the door and we were alone. He approached me soundlessly, from behind, and spoke in a low, reassuring voice, close to my ear. "Just relax. . . " Without warning, he reached down and I felt his strong, calloused hands start at my ankles, gently probing and moving upward along my calves, slowly, but steadily. My breath caught in my throat. I knew I should be afraid, but somehow I didn't care. His touch was so experienced, so sure. When his hands moved up onto my thighs, I gave a slight shudder, and I partly closed my eyes. My pulse was pounding. I felt his knowing fingers caress my abdomen, my ribcage. And then, as he cupped my firm, full breasts in his hands, I inhaled sharply. Probing, searching, knowing what he wanted, he brought his hands to my shoulders, slid them down my tingling spine and into my panties. Although I knew nothing about this man, I felt oddly trusting and expectant. This is a man, I thought. A man used to taking charge. A man not used to taking "no" for an answer. A man who would tell me what he wanted. A man who would look into my soul and say . . . . . "Okay, ma'am," said a voice. "All done." My eyes snapped open and he was standing in front of me, smiling, holding out my purse. "You can board your flight now."
  8. I just heard about this last night..guess it is old news. I can't believe how anyone can be so smart as a football player, can be so stupid when it comes to real life. What is it with these pro athletes anyway..go figure! HIs wife is still with him??? I was told she is. Ok..so he makes alot of money and that may be a big reason whey she is staying with him..but..if It was me...I would take his you know what to court..get alot more money..but the big reward would be to embarrass him to pieces! http://deadspin.com/5603701/brett-favre-once-sent-me-****-shots-not-a-love-story
  9. Cast-Iron Skillet Pizza: 1 Can Refrigerated Pizza Dough Fresh Shredded Mozzarella Pizza Sauce Toppings Of Your Choice Olive Oil Place rack on bottom shelf of oven and preheat to 500 degrees. Liberally grease Cast-Iron Skillet with Olive Oil. Spread dough over bottom and slightly up sides of skillet. Spread sauce over dough then add Cheese, Toppings & More Shredded Mozzarella Cheese. Bake on bottom rack for 12-15 minutes until bottom of crust is browned. Transfer pizza onto cutting board and slice. Top with Parmesan Cheese & Red Pepper Flakes-Opt.
  10. Peanut Butter Bars: 1 1/2 cups graham cracker crumbs 2 cups powdered sugar 1 cup creamy peanut butter 11 T. butter, (1 stick + 3 T.) melted 2 cups semi-sweet chocolate chips Combine graham cracker crumbs and powdered sugar in a large bowl. Add melted butter and peanut butter; stir to combine. Press peanut butter mixture into a 9x13 dish. Melt the chocolate chips in the microwave until smooth. Spread melted chocolate over peanut butter mixture. Refridgerate until firm. Remove from refridgerater and let sit 15 mins before cutting to avoid cracking.
  11. Omelet For Two: 1/4 pound good thick-cut bacon 1 tablespoon unsalted butter 1 cup medium-diced Yukon gold potato 1/2 cup chopped yellow onion 1 tablespoon minced jalapeno pepper 5 extra-large eggs 2 tablespoons milk or cream 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup chopped scallions, white and green parts 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish Preheat the oven to 350 degrees F. Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds. Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan
  12. The Original Munch Mix: 4 Cups Post Spoon Size Shredded Wheat Cereal 2 Cups Popped Popcorn 1 Cup Small Pretzels 1 Cup Planters Mixed Nuts Or Planters Cocktail Peanuts 1 Envelope Good Seasons Italian Salad Dressing & Recipe Mix 1/4 Cup Butter Or Margarine, Melted 2 T. Worcestershire Sauce 1/4 Tsp. Garlic Powder 1 Tsp. Hot Pepper Sauce-(Opt.) 1/4 Tsp. Chili Powder-(Opt.) Preheat oven to 300 degrees. Toss cereal with popcorn, pretzels and nuts in 15x10x1-in. baking pan. Sprinkle evenly with Good Seasons Italian Salad Dressing & Recipe Mix. Mix Butter, Worcestershire Sauce, Garlic Powder, Hot Pepper Sauce and Chili Powder together in a bowl. Drizzle evenly over cereal mixture; toss to coat. Bake 30-35 minutes or until lightly toasted, stirring after 15 minutes; cool. Store Original Munch Mix in tightly covered container at room temperature. ***Portion this snack mix in resealable plastic bags, then take along with you when going to a football game, etc. or going for a walk.
  13. Bacon Wrapped Tater Tots: 1/4 Cup Ketchup 2 T. BBQ Sauce 2 Tsp. Firmly Packed Dark Brown Sugar 12 Slices Bacon 40 Ore-Ida Extra Crispy Tater Tots Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil. Place a cooling rack on top of baking sheet. In a small bowl, combine ketchup, barbecue sauce, and brown sugar. Brush both sides of the bacon with ketchup mixture. Cut each slice of bacon in half crosswise and them in half lengthwise to make 4 pieces. Wrap each prepared piece of bacon around a tater tot and place, seam-side down, on rack. Brush tops of prepared tater tots with remaining ketchup mixture. Bake for 30 minutes, or until bacon is crisp.
  14. Coconut Cake: 1 Box Duncan Hines Butter Recipe Cake Mix 8-oz. Container Sour Cream 1/2 Cup Wesson Oil 5 Eggs 1/4 Cup Water 1/4 Cup Sugar Preheat Oven to 350 degrees. Mix all ingredients well. Prepare 3 baking pans-grease and flour. Pour cake mix into pans and bake 20-25 minutes. Remove from oven and cool on wire racks. Icing: 2 Cups Sugar 1/2 Cup Water 3 T. White Karo Syrup 4 Egg Whites Mix all ingredients except egg whites, Bring to a boil. Boil until mixture forms a firm ball when dropped into cool water. About 6 minutes. While mixture is boiling, beat egg whites until stiff. Add syrup mixture and beat until of spreading consistency. 1-(14-oz.) Pkg. Coconut Sprinkle coconut on top of icing in between layers, on top and sides of cake.
  15. Here is a different way to make Grilled Ham & Cheese Sandwiches: Grilled Ham & Cheese Sandwiches: 4 T. Blue Bonnet Softened Butter-In A Tub 8 Slices Texas Toast 4 Slices Deli Sharp Cheddar Cheese 16 Thin Slices Deli Ham 4 Slices Red Onion-Opt. 4 T. Hidden Valley Ranch Salad Dressing 4 Slices Pepper Jack Cheese Butter one side of each slice of Texas Toast. On the unbuttered sides of four slices, layer the Sharp Cheddar Cheese, half of the Ham, Onion-(if desired) and remaining Ham; spread with Hidden Valley Ranch Dressing. Top with Pepper Jack Cheese and remaining Texas Toast, buttered side up. Toast sandwiches on a griddle for 3-4 minutes on each side or until cheese is melted.
  16. Adjust Ingredients On How You Like It & How Many People You Are Feeding: Reuben Sandwiches: Softened Blue Bonner Margarine Rye Bread Slices Deli-Sliced Corned Beef Deli-Sliced Swiss Cheese Sauerkraut, Drained Thousand Island Dressing Lightly Butter Bread Slices On 1 Side. Put Buttered Breaded Slices Down On Griddle. Spread Non-Buttered Bread Slices With Thousand Island Dressing. Put 1 Slice Swiss Cheese, Deli-Sliced Corned Beef, Sauerkraut & Another Slice Of Swiss Cheese On Top Of Sauerkraut. Top With Remaining Rye Bread Slices, Buttered Side Out. Grill Until Both Sides Of Bread Are Golden Brown.
  17. The hole in the middle of the bundt pan holds the corn and all the corn falls neatly into the pan.
  18. http://www.greatdanepro.com/Western%20Paintings/index.htm
  19. What Happened In The Year Of Your Birth: Type in your birth year..wait awhile..it is a little slow before it tells you what happened. http://whathappenedinmybirthyear.com/
  20. Chili Relleno Squares: 3 Cups-(12-oz.s) Shredded Monterey Jack Cheese 1-1/2 Cups-(6-oz.s) Shredded Cheddar Cheese 2 Cans-(4-oz.s each) Chopped Green Chiles, Drained 2 Eggs 2 T. Milk 1 T. All-Purpose Flour Layer Cheeses and Chiles in a greased 8-in. square baking dish, starting and ending with cheese. In a bowl, beat the eggs. Add the milk and flour; pour over cheese. Bake at 375 degrees for 30 minutes or until set. Cut into small squares; serve warm.
  21. Barbecue Chicken Bits: 1 Egg 2 T. Milk Hot Sauce To Taste-(Opt.) 4 Cups Barbecue Potato Chips, Crushed 1/2 lb. Boneless, Skinless, Chicken Breasts, Cut Into 1/2-in. Cubes Barbecue Sauce Of Your Choice In a shallow bowl, whisk egg, milk and hot sauce. Place potato chips in another shallow bowl. Dip chicken in egg mixture; roll in chips. Place in a single layer on a greased baking sheet. Bake at 400 degrees for 10-15 minutes or until meat is no longer pink. Serve with Barbecue Sauce.
  22. Bacon Jalapeno Poppers: 2 Bacon Strips, Halved 2 Jalapeno Peppers, Halved Lengthwise & Seeded 4 Tsp. Shredded Colby Cheese 4 Tsp. Cream Cheese, Softened In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm. Combine cheeses; spread into each pepper half. Wrap a piece of bacon around each pepper half. Place on a baking sheet. Bake, uncovered, at 350 degrees for 20-25 minutes or until bacon is crisp and filling is heated through.
  23. Xmas Party Mix: 5 Cups Cheerios 5 Cups Corn Chex 2 Cups Salted Peanuts 1 lb. Chocolate M&M’s 1-(10-oz.) Pkg. Mini Pretzels 2-(12-oz.) Pkgs. White Baking Chips 3 T. Canola Oil In a large bowl, combine first five ingredients; set aside. In a microwave-safe bowl, heat chips and oil at 70% power for 1 minute, stirring once. Microwave on HIGH for 5 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cool; break apart. Store in an airtight container. Yield: 5 Quarts. ***You can add Dried Cranberries and/or Raisins and substitute Xmas Pretzels and Xmas M&M’S for Chocolate M&M’S and Mini Pretzels.
  24. Fried Cinnamon Strips: 1 Cup Sugar 1 Tsp. Ground Cinnamon 1/4 Tsp. Ground Nutmeg 10 Flour Tortillas-(8-in.) Vegetable Oil In a large resealable plastic bag, combine sugar, cinnamon and nutmeg; set aside. Cut Flour Tortillas into 3x2-in. strips. Heat 1 in. of oil in a skillet or electric fry pan to 375 degrees; fry 4-5 strips at a time for 30 seconds on each side or until golden brown. Drain on paper towels. While still warm, place strips in bag with sugar mixture; shake gently to coat. Serve immediately or store in an airtight container.
  25. Festive Bean Spread: 1-(16-oz.) Can Refried Beans 1 Cup Salsa 1 Tsp. Ground Cumin 1/2 Tsp. Garlic Powder 1 Pint Sour Cream 1 Pkg. Taco Seasoning Mix 1 Bunch Green Onions, Chopped 2 Tomatoes, Chopped 2 Cups Shredded Cheddar Cheese 1 Cup Shredded Monterey Jack Cheese First (Bottom) layer: mix together Refried Beans, Salsa, Cumin and Garlic Powder; spread on large, flat serving dish as a thin layer, maybe 1/2-in. thick. Second (Middle) layer: mix together Sour Cream and Taco Seasoning, and spread over Refroed Bean layer. Third (Top) layer: sprinkle the Cheese on first, then top with Chopped Tomatoes and Green Onions. Cover with Plastic Wrap, and chill for about an hour. Serve cold with Tortilla Chips, Doritos, Or Chips Of Your Choice.
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