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Posted by Monkey
- March 11, 2007, 07:48:03 AMQuote from: Tara on March 11, 2007, 07:45:55 AMQuote from: l0c0 on March 11, 2007, 07:26:24 AM
when i have tokens make these recipes, can she cover it all up with a can of melted chocolate and marshmellows? !@! !@!
If you ever told Tokens to cover anything with chocolate and marshmellows, she would only cover herself with it.. :,
:)) :))
Posted by Tara
- March 11, 2007, 07:45:55 AMQuote from: l0c0 on March 11, 2007, 07:26:24 AM
when i have tokens make these recipes, can she cover it all up with a can of melted chocolate and marshmellows? !@! !@!
If you ever told Tokens to cover anything with chocolate and marshmellows, she would only cover herself with it.. :,
Posted by Mr. Rasputia
- March 11, 2007, 07:26:24 AMwhen i have tokens make these recipes, can she cover it all up with a can of melted chocolate and marshmellows? !@! !@!
Posted by Darling SilverDodger
- March 11, 2007, 06:35:36 AMNew Orleans Style Red Beans and Rice
Ingredients:
1 bag of Red Beans
3 or 4 small ham hocks(pre-boiled until almost tender)
1 pound Smoked Sausage cut in bite size pieces
1 cup of "The Trinity"
5 cloves of garlic minced
Salt, pepper, garlic powder to taste
2 bay leaves
Cooked Rice
First wash and sort your red beans with running water...Soak beans in
water for at least 4 hours before cooking...When you are ready to cook,
wash beans again and cover with clean water....You want about 2 inches
of water on top of your beans...Add the "Trinity", Bay leaves and
garlic....Bring to a boil over medium heat and simmer for 30 minutes...Add
ham hocks, sausage and garlic powder...Simmer on low heat for
approximately two hours or until beans are the desired tenderness...Serve
over cooked rice...
New Orleans Style Potato Salad
Ingredients:
Eight medium sized potatoes
Six eggs
1 cup of mayonnaise
3 tablespoons of yellow mustard
1 cup chopped onions
1/2 cup celery chopped finely
salt and pepper to taste
In a large pot, boil the potatoes for approximately 20 minutes...Add the eggs
to the pot and cook for 15 more minutes or until potatoes are fork
tender...Peel potatoes and boiled eggs and chop into bite sized pieces...In a
large bowl, mix the potatoes and boiled eggs with the mayonnaise,
mustard, onions, celery, salt and pepper...Blend well...Refrigerate before
serving...Goes great with fried fish.....
Southern Style Mustard/Collard Greens
Ingredients:
2 bunches cleaned and chopped mustard greens
2 bunches cleaned and chopped collard greens
2 lbs pickled pig tails or hamhocks, or ham that has been pre-cooked until
tender
1 cup onions diced finely
4 cloves finely minced garlic
1/4 cup vegetable oil
salt and black pepper to taste
In a large and sturdy saucepan or pot, heat the vegetable oil on a medium
high flame...Add onions and garlic and sauté for about five minutes...Add the
mustard and collard greens to the pot with the salt and pepper...Add the
precooked meat to the pot and add a sprinkle of water...Just enough to
moisten the greens and prevent them from burning...Cook on low heat for
about an hour or until the greens are the desired doneness...During the
cooking process constantly turn the greens and meat with a large cooking
spoon and add more water as needed to prevent burning.....
Ingredients:
1 bag of Red Beans
3 or 4 small ham hocks(pre-boiled until almost tender)
1 pound Smoked Sausage cut in bite size pieces
1 cup of "The Trinity"
5 cloves of garlic minced
Salt, pepper, garlic powder to taste
2 bay leaves
Cooked Rice
First wash and sort your red beans with running water...Soak beans in
water for at least 4 hours before cooking...When you are ready to cook,
wash beans again and cover with clean water....You want about 2 inches
of water on top of your beans...Add the "Trinity", Bay leaves and
garlic....Bring to a boil over medium heat and simmer for 30 minutes...Add
ham hocks, sausage and garlic powder...Simmer on low heat for
approximately two hours or until beans are the desired tenderness...Serve
over cooked rice...
New Orleans Style Potato Salad
Ingredients:
Eight medium sized potatoes
Six eggs
1 cup of mayonnaise
3 tablespoons of yellow mustard
1 cup chopped onions
1/2 cup celery chopped finely
salt and pepper to taste
In a large pot, boil the potatoes for approximately 20 minutes...Add the eggs
to the pot and cook for 15 more minutes or until potatoes are fork
tender...Peel potatoes and boiled eggs and chop into bite sized pieces...In a
large bowl, mix the potatoes and boiled eggs with the mayonnaise,
mustard, onions, celery, salt and pepper...Blend well...Refrigerate before
serving...Goes great with fried fish.....
Southern Style Mustard/Collard Greens
Ingredients:
2 bunches cleaned and chopped mustard greens
2 bunches cleaned and chopped collard greens
2 lbs pickled pig tails or hamhocks, or ham that has been pre-cooked until
tender
1 cup onions diced finely
4 cloves finely minced garlic
1/4 cup vegetable oil
salt and black pepper to taste
In a large and sturdy saucepan or pot, heat the vegetable oil on a medium
high flame...Add onions and garlic and sauté for about five minutes...Add the
mustard and collard greens to the pot with the salt and pepper...Add the
precooked meat to the pot and add a sprinkle of water...Just enough to
moisten the greens and prevent them from burning...Cook on low heat for
about an hour or until the greens are the desired doneness...During the
cooking process constantly turn the greens and meat with a large cooking
spoon and add more water as needed to prevent burning.....