1412 once time lover Recipes

recipe: cheesy loaded twice-baked potato casserole, kitchen of deep south dish, http://www.deepsouthdish.com/2012/08/cheesy-loaded-twice-baked-potato.html, prep time : 10 min |cook time: 45 min | yield: about 4 to 6 servings, red skinned potatoes, about 10 medium, baked, olive oil, kosher salt , to taste, bacon, cooked and crumbled, divided, evaporated milk, sour cream, butter, melted and cooled, shredded cheddar cheese, divided, green onions, sliced , reserve a tsp for garnish, chopped fresh parsley, garlic powder, freshly cracked black pepper , or to taste

time to mature : 7 days, add your favorite brandy or rum for a little bam, serve with brandied whipped cream, mocha coffee, pure honey, cake flour, sugar, eggs, baking soda, olive oil, lots of raisins and walnuts and a little cinnamon

prep time : 20 minutes cook time: 15 minutes, olive oil, green pepper, chopped (about 1/2 cup), red pepper, chopped (about 1/2 cup), garlic powder, ground red pepper, condensed cream of celery soup, water, diced cooked chicken (about 3/4 cup), cooked shrimp, shelled, deveined and coarsely chopped, kielbasa, diced (about 3/4 cup)

savory vegetable chowder, prep time : 15 minutes. / cook time: 1 hour, vegetable oil, red gold petite diced tomatoes mexican fiesta, carrots, diced, diced celery, salt, black pepper, red gold tomato juice, water, grain rice

big-batch beef sauce, taco seasoning, water, taco shells or flour tortillas, shredded lettuce , chopped tomatoes, sliced ripe olives, shredded cheddar cheese, chopped onions, sour cream, and salsa

finding gold is really easy. i always go on saturday morning ., best spots to find gold is scraping the moss off rocks by the river or cleaning out crevasses in bedrock along the river shore. i scrap moss as it acts like the carpet in a sluice box and traps the gold that is washed down the river during the winter. i have had pans with hundreds for pieces, just amazing to see., i designed customs tools for scraping and getting the fine dust and matter off the rocks. well i am an inventor., nothing is better than sitting down against a rock at lunch time , having a great sandwich, ice cold water, the river is flowing by, the sounds of the water, birds on the wing, lizards scooting over the rocks, and there is gold in the bag., by bag i mean , i scrap the moss or clean crevasses, put the material in a special pail, place the pail under the surface and stir to get the dirt to float out., then i put this material in my pan , swish it around, work a little of the sand out and then tilt it back and let the water roll over the sand. bang! glitter all over. now most people sit there and pan out all the sand, get down to the black sand (iron), pan out the iron, and then put the gold in bottle. total waste of time., panning is strictly recreational. i have a limited time at the river and ever minute counts. i carry my 6 mil 12 x 12 inch zip lock bags. once i see there is color in the sand, it is dumped into the bag and i go get more material. this way i can collect the most material for the 5 hours i have to pan. this is a very cool way to get gold and developed by me., once i get home , i put the material onto cookie sheets and dry it in the oven. once dry and cool, i use a special magnet and remove the iron particles. once the iron is removed, i put the sand through different size brass screens to separate the larger particles so when i pan i am not trying to move large and small particles., sunday morning i sit in my recliner , a light over my shoulder and put a tbsp of material in the green pan in the pics. watching a dvd i start panning the material, suck up the gold and put in a bottle. i do this starting with the biggest particles, love seeing the biggest pieces of gold., i work all the sand i can on sunday and if i am down to really fine particles of sand, it is put in quart containers for another day. there are so many of these containers still not panned. 1 might say there is gold in the garage., if there is a river known to have been a producer of gold close to you, go out and give it a try. i have taught many kids to pan; 1 went and found a nugget as big as my nail on my finger. it was huge! rotten kid wouldn tsp give to me for teaching him. oh, its all right, i will find my own some day. what was cool was after teaching the kids they would go back and pan on their own and find gold. how cool is that, hope you enjoyed finding gold for fun. jj - thegoldminer

red potatoes (key ingredient for this, as they are much moister than russets), each wrapped in foil and baked until done (400 degrees for about 1 hour, just until soft when gently squeezed). when done, remove from foil and let them set out to cool down enough to handle, or make them ahead of time and keep in refrigerator (once cooled) until ready to use., smoked ham, cubed into bite size pieces (ask the deli to slice a 3/4 slice of smoked ham if you don tsp have any ham leftovers to use - be sure to use smoked, not honey, ham), tb butter, tb flour, teapsoon garlic powder (don tsp use garlic salt since there s plenty of salt in the ham and butter - you can mince a couple fresh garlic cloves, if you prefer), crazy mixed-up salt (about 1 tsp), pepper (about 1/2 tsp), half-and-half (gives you a richer sauce than milk), grated gruyere cheese, grated velvetta cheese, some thin butter slivers for topping

instant rice, ground beef sirloin, ground beef round, egg, onion, chopped, green bell pepper, seeded and chopped, mushrooms, drained, garlic powder to taste, salt and ground black pepper to taste, grated parmesan cheese, spinach, drained, sliced deli ham, sliced salami, sliced swiss cheese

time 30 mn.serves 8, karo light, butter, salt (optional), glazed pecans for garnish (optional), use what you feel is plenty of glaze for how you like your yams, just increase your ingredients.

this recipe does not take into consideration , the time to bake a genoise., cake base, genoise sponge cake/any sponge cake you favor, cheese mousse, cream cheese, heavy cream , whipped until thick, castor sugar, fresh squeezed lemon juice, sunquick mandarin concentrate, gelatine powder, water, plastic band (for molding), shaped into ring (round, or other shapes), stick the ends with cellophane, mandarin oranges, drained, yellow/orange jelly candies, cream, yellow/orange agar, boiled with 500 ml water. or you can simply use your favorite jello for the top layer.

time varies (e.g. browning time)., what you need, dry red wine, olive oil, onion , cut into 1/8-inch-thick slices, whole juniper berries , wrapped in a kitchen towel and crushed with a rolling pin or crushed with a mortar and pestle, bay leaf, crumbled dried rosemary, salt, freshly ground black pepper, a 5- to 6-lb fresh r bbit or defrosted frozen r bbit, cut into 2- inch-squ re pieces, or substitute two 21/2- to 3-lb fresh or defrosted frozen r bbits, cut in 2-inch-squ re pieces, flour, lean bacon, coarsely chopped, chopped shallots , or substitute 1/4 cup chopped onions, coarsely chopped celery, carrots, scraped and coarsely chopped, chicken stock, fresh or canned, dried thyme, chopped parsley, bay leaves, port, red currant jelly

whole onion finely diced, diced tomatoes, tomato paste, celery diced, carrots shredded, brown lentils, italian herb seasonings, drop lemon or hot sauce

times recipe for cornbread on quaker corn meal box crumbled, seasoned croutons, white sandwich bread torn in small pieces, butter, stalk celery chopped, onions chopped, sausage (mild) cooked, crumbled, sage, poultry seasoning, salt, pepper, eggs beaten, chicken broth

potatoes, sour cream, shredded cheddar cheese, green onion, chopped, milk, butter, melted, chopped fresh parsley, salt, butter

i have made this many times and the recipe comes from a french/belgium restaurant i worked in once again no written recipe , but i will try and explain how i did it., we bought the escargots (ok, snails) in a a 1 or 2 lb. tub, they came frozen and cleaned, no shells. we had shells we could stuff them in, if needed., i took a small pyrex ramekin and filled it half full of a clarified unsalted-butter, parsley and a small bit of garlic mixture. i put in 6 snails and covered the top with a puff pastry sheet. i would cut the pastry to fit the ramekin with a little hanging over the sides of the ramekin and coat with a egg wash (egg white and water) and made sure it sealed, use egg wash to make sure, pastry could shrink if not sealed good ., i put in a 425 degree oven and browned the pastry. i would make some kind of design on the pastry from a small cutters, before i browned it. i served this on a small white plate with a small paper doily on it. this dish we sold for $9.95 and sold a bunch nightly., a few sliced button mushrooms would be an option

instant rice, ground sirloin, ground beef round, egg, onion, chopped, green bell pepper, seeded and chopped, mushrooms, drained, garlic powder, salt & fresh ground pepper, grated parmesan cheese, spinach, drained, sliced deli ham, sliced salami, sliced swiss cheese

pizza crust (12- to 14-inch, freshly made or commercial), canned tomato sauce, chopped onion, olive oil, salt, fresh ground black pepper, olive oil, divided, veggie crumbles (soy ground meat), links soy sausage, sliced into 1/2-inch rounds, chopped onion, shredded lowfat mozzarella cheese or 2 cups soy mozzarella cheese, soy pepperoni, soy canadian bacon

unbleached flour, baking soda, salt, butter flavor crisco, splenda sugar blend for baking, splenda brown sugar blend , for baking, vanilla extract, eggs, ghirardelli chocolate chips (chocolate lovers, you can always add more chocolate chips as desired!) or 1 (12 oz) package semi-sweet chocolate chips (chocolate lovers, you can always add more chocolate chips as desired!) or 1 (12 oz) package dark chocolate chips (chocolate lovers, you can always add more chocolate chips as desired!)