$25 FREE CASH Contest CLOSED TOP CHEF Winner announced!

Posted:22.04.2007, 20:21

Never heard of JUMBO JACKS

all we have is the norm here except for FudRuckers you can get an ostrich burger there

yuk not for me though!!!!!!!!!

Posted:22.04.2007, 20:30

Ostrich burger???????
I'll bet they get many comments about their name!!!
"Fudruckers"!
I wonder what would happen trying to say that, while being Drunk??

Someday...
I don't know when, but....
You will have a Jumbo Jack!!!!!
(mmmmmmm........ !)

**Moderator**

**Moderator**

**Moderator**

Posted:22.04.2007, 21:54

Meat.......

it gives me power and energy!!!
I don't know why, but it does!

And then the work that I do, keeps my on my feet almost all day!
I drink Lot's of Coffee, too!!
(I use to drink lot's of beer...)

You look Good!
Too thin ain't so HOTTT, either!!
I need to gain a little....... so, my pants will fit me better! (nice and tight!)
(I just lost 7 pounds....... I need more doughnuts!)

Posted:22.04.2007, 21:57

HEY YA'LL
DAVE HAS DIABETIES SO SUGAR A BIG NO-OOPS-NO!
I LOVE TO COOK/BAKE...SWEET-N-LOW TYPE STUFF JUST DON'T WORK!
FOUND THIS NEW (NEW TO ME...) STUFF THAT WORKS LIKE A DREAM!

MADE BY "EQUAL" CALLED: "SUGAR LITE"
HAS HALF THE CARBS & CALORIES OF "REAL" SUGAR.
WELL WORTH CHECKING OUT!!!!!!!!!!

HAVE NOT USED IN KAHULA YET BUT AM GONNA! LET YOU KNOW HOW THAT WORKS...IF I REMEMBER.....KAHULA SOME KINDA GOOD!

>>HUGS<<

Posted:22.04.2007, 22:02

Hey PAMNDAVE you should try out Splenda sugar substitue its awesome and they also have splenda for baking, also it has like less than 1 gram of carb and calories, I use only that I hate the after taste of sweet and low and equal, but splendas does not have that after taste...

Posted:22.04.2007, 22:22

DONUTS AND JUNK FOOD I WISH

MY KIDS GOT LOADS OF CANDY

AND I CAN'T EVEN TOUCH TOO TOO MANY CARBS

...LOL

Posted:23.04.2007, 00:06

ONE CHICKEN

1 whole frying chicken, washed and drained

1 lemon, juiced

1 teaspoon dry mustard

1 teaspoon ground ginger OR 1 Tablespoon grated fresh gingerroot

1/2 cup soy sauce

3 or 4 cloves of garlic, peeled

Turn the oven to 400 degrees. You will need to line a metal wok, or other deep roasting pan with a very large piece of heavy duty foil, leaving the ends of the foil open.

Wash the chicken. Place the chicken breast down into the foil-lined pan.

Mix the soy sauce, lemon juice, dry mustard and ginger together, pour over the chicken and add the garlic gloves. Cover the chicken with the loose foil and place in the oven for about 60 minutes. Remove the chicken from the oven.

Turn the chicken to its back and place back in the oven for an additional 30 minutes or so, with the foil open so that the chicken can brown nicely.

Serve the chicken with rice, over which you might want to drizzle the drippings from the chicken. Stir fried vegetables are especially nice with the chicken and rice and round out the meal quite nicely.

Posted:23.04.2007, 00:09

OK these are my own, original recipes I am posting.

Coras Creole Gumbo

Melt 1 cube of butter in a large dutch oven or stock pot

To this add:

1 very large dry (yellow) onion, chopped small

1/2 to 1 bulb garlic, peeled and minced fine

1 Tablespoon Dry Thyme

1 Tablespoon Brown Mustard Seed, crushed

Saute in the butter until the onion is limp then remove the onion and garlic and set them aside for later.

To the butter add: 4 to 6 Tablespoons of flour

Continue cooking the butter and flour together until it is a rich red-brown color.

Add:

4 quarts of chicken broth (you can make this up with bouillon cubes and water or use canned or previously prepared stock)

Onions and Garlic from above

1 #303 Can Tomatoes cut into small pieces

2 boxes OR 1 bag sliced frozen okra

Let this simmer together for at least one hour. While this is simmering, you can prepare the following:

1-1/2 to 2 pounds shrimp, cleaned and deveined

2 crabs (I use Dungeness), meat picked out of the back and legs washed and scraped

1 to 2 pounds of scallops, preferably Bay Scallops (If you use Sea Scallops, cut them into quarters)

Optional Ingredients:

Oysters, Clams, Langostino, Chicken pieces, cooked sliced Lousiana Hot Links, Dried Shrimp

Taste the stock before you add the seafood/meat and add salt to taste.

Pour in:

2 to 3 cups white wine

Juice of 2 to 3 lemons

Then add the seafood/meat and allow to simmer for about 25 to 30 minutes.

I serve rice on the side so that people can add it if they like. I also like to serve nice crusty french bread and butter.

**Moderator**

CoraBets,

I love gumbo!!!

Posted:23.04.2007, 11:17

Posted:23.04.2007, 13:07

Posted:23.04.2007, 13:28

Here a really easy recipe I make all the time.
Pizza Pasta
Cook a one pound bag of any shape pasta. Mix with one jar of spaghetti
sauce and one small can pizza sauce. Mix in a half of an 8 oz bag of mozzerella cheese and a half package of cooked pepperoni. Pour this in a baking dish and top with remaining cheese and pepperoni. Bake at 375 for about a half hour or until cheese is bubbly. Its delicious!!!

$25 FREE CASH Contest CLOSED *TOP CHEF* Winner announced!

$25 FREE CASH Contest CLOSED TOP CHEF Winner announced!