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Thread: Recipe swap

  1. #25
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    Default Re: Recipe swap

    Oh my goodnes! Oh my goodness! All these yummy recipes!!!
    I love this thread started! I can't wait to get cook!
    .Peace.Love.&&.Bullies.<3

  2. #26
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    Default Re: Recipe swap

    Wow thx for all the recipes LariP!

    Everyday is a party when you own a bulldog!
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    Default Re: Recipe swap

    LariP -- you are a font of awesome recipes! I am going to go grocery shopping tomorrow and you have helped my shopping list immensely! Keep the great recipes coming!

    "I think dogs are the most amazing creatures; they give unconditional love. For me they are the role model for being alive."
    Bentley (5.24.04 - 6.26.10) & Linus (1.10.06 - 7.31.13)

  4. #28
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    Default Re: Recipe swap

    Bruce's "Aunt Ruth's" Carrot Casserole

    2 bunches of carrots, peeled and sliced into strips (carrot sticks)
    1 cup mayonnaise
    2 T dry instant onions ( I have also used just sautéed onions)
    1 T. horseradish
    Salt and Pepper to taste
    chopped fresh parsley (you can substitute dry, but fresh is better)
    4 T. melted butter
    Bread crumbs (prepared) or about equivalent of 3 slices bread.

    cook the carrots in water for about 15 minutes reserve 1/2 cup liquid from cooking, when you drain them.

    Spread carrots in shallow baking dish

    Mix together the reserved liquid
    Mayo, Horseradish, onions S&P and pour over the carrots

    Sprinkle bread crumbs and chopped parsley over drizzle with the butter

    Bake @ 375 for 12-20 minutes

    you can use the baby carrots and I think they're fine this way, but Bruce swears it's better with regular carrots, (I really can't tell the difference) also the recipe I was passed on says you can use canned sliced carrots and the liquid they're in, but I just think those would be too "mushy"


    Trust me you'll never think of cooked carrots the same way again if you try these, they're yummy!



    While you are more than welcome to post recipes here on English Bulldog News, we would also like to invite you to our newly created forum just for recipe sharing! Inspired by the popularity of our recipe swap here at English Bulldog News. Click the link below!

    Taste Tested Recipes
    Last edited by bullmama; 03-29-2011 at 08:35 PM.

  5. #29
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    Default Re: Recipe swap

    BATTER FRIED ZUCCHINI STICKS

    1 cup sifted flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 egg, lightly beaten
    1 cup milk
    2 tablespoons oil
    1 pound zucchini, cut into 3 or 4-inch sticks
    Additonal flour (optional)
    Oil for deep frying

    HOLLANDAISE SAUCE:
    4 egg yolks
    1 tablespoon water or dry white wine
    1/2 cup butter, softened
    1/4 teaspoon salt
    dash of black pepper
    1 tablespoon lemon juice

    Sift flour with baking powder and 1/2 teaspoon salt. Combine egg, milk and 2 tablespoons oil. Slowly add to dry ingredients, beating until smooth. Pat zucchini sticks very dry and if desired dredge lightly in flour. Dip pieces, one at a time, in batter. Fry in deep oil heated to 375 degrees until golden brown, 1 to 2 minutes. Drain on paper towels. Sprinkle with more salt if desired.

    To make sauce, beat egg yolks until thick and light colored. Mix in water and transfer to top of double boiler set over barely simmering water. Heat and stir 2 to 3 minutes until warm., not hot, and eggs have begun to thicken. Add butter, 2 tablespoons at a time, beating continuously until well blended. Cook, beating 2 to 3 minutes until sauce thickens enough to coat back of spoon. Remove from heat and stir in 1/4 teaspoon salt, pepper and lemon juice. Serve immediately with zucchini sticks.

    Makes 2 dozen.

    NOTE: Vegetables that may be substituted for zucchini include artichoke hearts, carrot sticks, cauliflowerets, parsley sprigs, sliced parsnips and sweet potato sticks.



    While you are more than welcome to post recipes here on English Bulldog News, we would also like to invite you to our newly created forum just for recipe sharing! Inspired by the popularity of our recipe swap here at English Bulldog News. Click the link below!

    Taste Tested Recipes
    Last edited by bullmama; 03-29-2011 at 08:35 PM.

  6. #30
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    Default Re: Recipe swap

    BEEF CUPS

    12 slices White Bread
    3 tablespoons softened butter
    1 ¼ lb. ground beef
    1 egg
    1 small onion, chopped
    1 (10.75 oz.) can condensed cream of mushroom soup

    ¾ cup shredded Cheddar cheese
    Salt and pepper to taste

    Preheat oven to 350 degrees. Butter one side of each slice of Bread and press each slice butter-side down into the cups of a muffin tin. In a medium bowl, mix together the ground beef, egg, onion, cream of mushroom soup, salt and pepper until well blended. Fill each bread cup with the mixture. Sprinkle shredded Cheddar cheese over the tops.

    Bake for 30 minutes or until meat is cooked through.

    Makes 12 servings.


    While you are more than welcome to post recipes here on English Bulldog News, we would also like to invite you to our newly created forum just for recipe sharing! Inspired by the popularity of our recipe swap here at English Bulldog News. Click the link below!

    Taste Tested Recipes
    Last edited by bullmama; 03-29-2011 at 08:36 PM.

  7. #31
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    Default Re: Recipe swap

    Breakfast Pie

    Two deep dish frozen pie crusts
    2 rolls of country sausage
    1/4 onion finely chopped
    1 - potatos shredded or finely chopped potato's
    12 -18 eggs
    Cheeses - whatever and as much as you want

    Brown sausage, doesn't need to be cook through

    Then dump everything in pie shell except eggs. Add whipped eggs. Put pie plates on cookie sheets and place in an over at 350 degrees, bake until egg is set and top is browned.

    Freezes well.

    If you like mushrooms, green peppers, etc, just throw it in with the rest.


    While you are more than welcome to post recipes here on English Bulldog News, we would also like to invite you to our newly created forum just for recipe sharing! Inspired by the popularity of our recipe swap here at English Bulldog News. Click the link below!

    Taste Tested Recipes
    Last edited by bullmama; 03-29-2011 at 08:46 PM.

  8. #32
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    Default Re: Recipe swap

    Fruity Chicken Salad


    1 1/4 cup salad greens (I use a mix of Romaine and
    Iceberg lettuce)
    1/2 cup grapes (green or red, as long as they are
    seedless and sweet)
    6-8 grape tomatoes
    approx. 12 mandarin orange slices
    approx. 40 raisins
    2/3 cup cubed chicken
    lemon juice
    honey roasted almond slices (small handful)
    approx. 1/4 cup croutons
    Kraft Creamy Poppy Seed Dressing

    To make the chicken:

    I use Tyson chicken tenderloins, defrost them, and slice them in strips (about 1/4 inch wide). When I use about 8 tenderloins, it usually yields about 2 cups cut up chicken.

    Mix the chicken with lemon juice or some sort of liquid. I use about 1/4 cup if I'm cooking 8 or more tenderloins, and 2 or 3 tablespoons if less chicken.

    Turn a burner on high, pour the chicken/lemon juice mixture into a large nonstick skillet, and stir occasionally, cooking it until the chicken is white and the juice is gone (if there's too much liquid and you're afraid of overcooking, just pour some of it out).

    It usually takes about 3-6 minutes to cook, depending on how much chicken you are cooking.

    (I cook the chicken until the juice is completely evaporated, and the chicken is a little browned in places.)

    Empty the chicken onto the cutting board and cut it into smaller pieces (I hate handling raw chicken, so I cube it after it's cooked)

    Assemble the salad -- greens, tomatoes, grapes, raisins, mandarin oranges, chicken (I put about a teaspoon of poppy seed dressing into the 2/3 cup of chicken and mix it up before putting it in with the salad), and toss. Add croutons and almond slices. Serve poppy seed dressing in a condiment cup on the side.

    NOTE: Cooking the chicken with some oregano, basil, and garlic powder and a tad of hot sauce makes great chicken for fajitas.



    While you are more than welcome to post recipes here on English Bulldog News, we would also like to invite you to our newly created forum just for recipe sharing! Inspired by the popularity of our recipe swap here at English Bulldog News. Click the link below!

    Taste Tested Recipes
    Last edited by bullmama; 03-29-2011 at 08:46 PM.

  9. #33
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    Default Re: Recipe swap

    Cheddar Cheese Muffins

    2 c. flour
    1 1/2 Tbsp. sugar
    1 1/2 tsp. baking powder
    1/2 tsp. baking soda
    1/8 tsp. salt
    1 c. grated extra-sharp cheddar cheese
    1 c. buttermilk, room temp.
    1/3 c. melted butter, cooled
    1 lg. egg
    1 tsp. prepared spicy brown mustard
    1/8 tsp. Tabasco

    Oven @ 400 degrees. Lightly butter muffin tins ( makes 12 ).
    Stir together flour, sugar, baking powder, baking soda and salt. Stir in the cheese. In another bowl combine buttermilk, egg, butter, mustard and Tabasco. Make a well in the center of flour mixture, add milk mixture and stir just to combine. Spoon into prepared pans.
    Bake for 15-20 minutes or till a toothpick inserted in center comes out clean. Remove tin to rack, cool for 5 minutes. Remove from pan, serve warm.

    These are soooo good with a mug of tomato soup or chili!


    While you are more than welcome to post recipes here on English Bulldog News, we would also like to invite you to our newly created forum just for recipe sharing! Inspired by the popularity of our recipe swap here at English Bulldog News. Click the link below!

    Taste Tested Recipes
    Last edited by bullmama; 03-29-2011 at 08:47 PM.

  10. #34
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    Default Re: Recipe swap

    Chicken Pot Pie

    13x9x2 pan of it to be exact. Halve the recipe to make a more manageable one for smaller crowd.

    1 pkg. frozen peas and carrots and corn (this is amt. called for in smaller pie, but I like less veggies in mine)
    2/3 c. margarine or butter (No, this isn't diet food..its comfort food *S*)
    2/3 c. flour
    2/3 c. chopped onion
    1 tsp. salt
    1/2 tsp. pepper
    3 1/4 c. chicken broth (I usually use a good stock base and boiling water)
    1 1/3 c. milk
    5-6 c. cut up cooked chicken OR turkey
    2 pkg. pie pastry (4 rounds, enough for 2 two-crust pies)

    Rinse veggies in cold water to separate, drain.
    Melt margarine in pot, and add onion. Cook carefully over low heat so that onions wilt and butter is nice and bubbly. Add flour, salt and pepper. Continue cooking till all is blended well and a nice golden color. (your roux, if a deeper flavor is desired, continue cooking till a light toasty brown). Whisking constantly, add in chicken broth and milk. Slowly bring up to a boil, stirring occasionally. When boil is reached whisk for one minute. Remove from heat.
    In large bowl, mix chicken, veggies and sauce. Pour over pastry lined pan. Lay over top crust(s), seal and vent. Place in 425 degree oven for 35 minutes.

    You can use leftover Turkey after Thanksgiving for this too.



    While you are more than welcome to post recipes here on English Bulldog News, we would also like to invite you to our newly created forum just for recipe sharing! Inspired by the popularity of our recipe swap here at English Bulldog News. Click the link below!

    Taste Tested Recipes
    Last edited by bullmama; 03-29-2011 at 08:47 PM.

  11. #35
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    Default Re: Recipe swap

    Corn Beef Dip

    2 Tbs parsley flakes
    2 Tbs dry onion flakes
    2 teas dill weed
    2 cups of helms mayo
    2 cups sour cream
    8 oz corn beef (Carl Budding)

    Stir all together. Enjoy on your favorite snack crackers.

    *May want to refrigerate for hour or so to let all blend together.


    While you are more than welcome to post recipes here on English Bulldog News, we would also like to invite you to our newly created forum just for recipe sharing! Inspired by the popularity of our recipe swap here at English Bulldog News. Click the link below!

    Taste Tested Recipes
    Last edited by bullmama; 03-29-2011 at 08:47 PM.

  12. #36
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    Default Re: Recipe swap

    Drizzled acorn squash.

    You need one acorn squash for four people.

    Put whole acorn squash on a cookie sheet in the oven at 350 until done. (about an hour)They are done if a toothpick goes in easily through the squash to the middle cavity.

    Take them out and let them cool to the point you can handle them.

    In a small pan, add equal parts honey and butter. Season to taste with a very little salt and cinnamon (lots if you like it). melt and stir. This is the "drizzle"

    Cut the acorn squash in half, take out the seeds and discard. Cut again to make fourths. Arrange pretty on a tray. Drizzle.



    While you are more than welcome to post recipes here on English Bulldog News, we would also like to invite you to our newly created forum just for recipe sharing! Inspired by the popularity of our recipe swap here at English Bulldog News. Click the link below!

    Taste Tested Recipes
    Last edited by bullmama; 03-29-2011 at 08:47 PM.

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