I'll share my recipe, if you'll share yours, July 3, 2011

12 years ago

"Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat."

Original Recipe Yield 2 cups

Ingredients

1/4 cup lime juice

1/3 cup water

2 tablespoons olive oil

4 cloves garlic, crushed

2 teaspoons soy sauce

1 teaspoon salt

1/2 teaspoon liquid smoke flavoring

1/2 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

Directions

In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.

Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

Comments (3)

patti43
12 years ago
That sounds so good, Luckygardnr! Saving that one. I haven't made this yet, but I've been looking for a recipe similar.

MEATBALLS IN MUSHROOM SAUCE (Jo Cooks)

1 lb ground pork (or beef, or a mixture of both)
1 large onion chopped
3 tbsp chopped fresh dill
2 eggs
3/4 cup breadcrumbs
1/4 cup buttermilk
hot sauce to taste
salt and pepper to taste
1/2 lb brown mushrooms
4 tbsp butter
1/4 cup white wine
1/2 cup heavy cream
2 cups beef broth
3 tbsp all purpose flour

Preheat oven to 375 F degrees. Chop the onion and the dill. In a big bowl, add the ground pork, half the onion and half the dill. Add 2 eggs, the breadcrumbs, hot sauce, salt and pepper and buttermilk. Mix well. Shape into meatballs and fry the meatballs about 3 min per side. Place the meatballs on a cookie tray and bake for 30 minutes.

In a sauce pan melt the butter. Add the onion and saute. Add the mushrooms and saute for 10 minutes. Add the flour and stir well then add the beef broth and stir. Add the heavy cream, wine, salt and pepper. Cook for another 10 minutes. Add the meatballs to the mushroom sauce and dill. Cook for another 2 minutes, then it's ready to serve.
glenda_al
12 years ago
BBQ chicken in cornbread cups: a Paula Deen recipe

2 (7-ounce) packages sweet yellow cornbread mix
1 cup whole milk
2 large eggs
1 1/2 cups chopped cooked chicken
1/3 cup barbeque sauce
Chopped sweet pickles, for garnish

Directions

Preheat the oven to 400 F. Lightly spray a 24-cup miniature muffin pan with nonstick cooking spray.

In a medium bowl, combine the cornbread mix, milk, and eggs, stirring until smooth. Spoon the batter evenly into the prepared muffin cups. Bake until lightly browned, 10 to 12 minutes. Let cool in the pan for 5 minutes. Remove from the pan. Using a sharp knife, cut out the centers of the cornbread muffins to make a cup, leaving a 1/4-inch thick shell. Discard cornbread centers.

In a small bowl, combine the chicken and barbeque sauce. Spoon the mixture evenly into the cornbread cups. Garnish with chopped sweet pickles, if desired.
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User
12 years ago
I came across this recipe today while looking for a soft snack bar to make. This looks mighty good, I think I'll add some other stuff to it, like fruit & nuts.

Cake Batter Rice Krispie Treats

4 tbsp. butter
1 (10oz) bag of mini marshmallows
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6 cups of rice krispies
1 (1.75oz) jar of sprinkles

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I'll share my recipe, if you'll share yours, July 3, 2011

Comments (3)

patti43

glenda_al

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