re: Recipes post some :)

Sizzlers Cheese Toast
1 Lb. Butter (slightly softened)
8 Oz. Grated Parmesan Cheese
Sliced Italian Bread

In a mixer, cream together the butter and cheese.
1. Preheat a griddle or large frying pan on medium-high.
2. Spread cheese mixture on bread about 1/4" thick.
3. Place bread cheese side down on griddle. Cook until cheese
has browned.

Outback Steakhouse Gold Coast Coconut Shrimp

8fluid ounces flatbeer

1cup self-rising flour

2cups sweetened flaked coconut, divided(one 7-ounce package)

2tablespoons sugar

1/2teaspoon salt substitute

12 jumbo shrimp

vegetable oilvegetable oil (for frying)

paprika

Marmalade Dipping Sauce

1/2cup orange marmalade
2teaspoons stone ground mustard
1teaspoon prepared horseradish
1dash salt

Directions


---To Make the Dipping Sauce---.

Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.

---To Make the Batter---.

Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl.

Mix well, then cover and refrigerate for at least one hour.

---To Prepare the Shrimp---.

De-vein and peel off the shell back to the tail.

Leave the last segment of the shell plus the tail as a handle.

When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F.
Use enough oil to cover the shrimp completely.

Pour the remainder of the coconut into a shallow bowl.

Be sure the shrimp are dry before battering.

Sprinkle each shrimp lightly with paprika before the next step.

Dip one shrimp at a time into the batter, coating generously.

Drop the battered shrimp into the coconut and roll it around so that it is well coated.

Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.

Flip the shrimp halfway through.

Drain on paper towels briefly before serving with marmalade sauce on the side.

mmmmmm i'm hungry!

Score! Thank you yer awesome. My mom will thank you too.  

Quoting maybe baby???:“ 6 to 8 medium potatoes ,pared and thinly sliced enpough to make 6 cups 1/4 cup finley chopped onions ... [snip!] ... how many ever you want and a medium onionand sauerkraut how much ever you want and pepper how you want to taste heat throughly”

Thank ya, ma'am!

check out allrecipes.com or recipezaar.com. Both are great recipe sites w/ reviews and great search engines.

I thought I might put one in here too.. I didn't even know this post was here, until about 5 minutes ago  
but here ya go


Chocolate Crunch brownies

1 C. butter, softened
2 C. Sugar
4 eggs
6 T. baking cocoa
1 C. flour
2 t. Vanilla
½ t. salt

Preheat oven to 350. Cream butter and sugar, stir in eggs and Vanilla. Add dry ingredients and mix well. Spread in a greased 13x9x2 pan. Bake for 20-25 minutes, or until done. Cool.

TOPPING

7 oz. jar, marshmallow crème
2 C. (12 oz.) chocolate chips
1 C. creamy Peanut Butter
3 C. Crisp Rice cereal
Spread cooled brownies with marshmallow crème. Melt chocolate chips and peanut butter, stir in crisp rice, and spread over marshmallow crème immediately. Cool in refrigerator, and store in refrigerator.

this is another favorite of ours.. really really easy too !!!!


½ C. Ranch Dressing
1 T. flour
4 Chicken Breast
¼ C. Shredded sharp cheddar cheese
¼ C. grated Parmesan cheese

Preheat oven to 375. Mix dressing and flour, coat chicken breast. Place on baking sheet. Combine cheeses, and sprinkle over chicken. Bake about 25 min. or until done.

Olive Garden Lasagna

Alfredo Sauce:
1/2 lb. sweet or salted butter
12 oz. heavy cream
Fresh ground white pepper
1 1/2 cups fresh Parmesan, grated
Ricotta Cheese Mix:
1 pint Ricotta cheese
2 oz. Romano, grated
3 oz. Mozzarella, shredded
2 tbls. green onions, sliced
2 teas. fresh parsley, chopped
1/2 teas. salt
1/8 teas. black pepper
1/4 teas. dried basil
1/4 teas. dried oregano
1 1/4 cups Alfredo sauce, cooled
Vegetable Mix:
4 cups broccoli florets
2 cups carrots, sliced 1/4"
4 cups fresh mushrooms, sliced 1/4"
2 cups red bell peppers, diced
1 cup green bell pepper, diced
1 cup yellow onion, diced
2 cups zucchini, sliced
Lasagna noodles
18 slices Mozzarella cheese, 1/2 oz. each

Lay out enough dry lasagna strips in a 9x13 pan to
ensure you have enough to make 3 full layers, with
very little overlap on each layer. Remove the dry
strips and cook according to package instructions until
barely "al dente" and drain.

ALFREDO SAUCE: Heat water to a boil in the bottom of
a double boiler. Add butter, cream and pepper to the
top pot and heat until butter is completely melted,
then stir in Parmesan until melted and blended.
Remove top pot and set aside to cool. Divide the
sauce into 2 equal portions. Refrigerate 1 portion for
use later.

RICOTTA CHEESE MIX: Combine all ingredients in a
bowl and blend thoroughly with a rubber spatula. Set
aside at room temp.

VEGETABLES: Combine all veggies and mix well.

ASSEMBLY: Coat the bottom and sides of a 9x13
baking dish with vegetable spray. Lay out cooked
lasagna strips (about 4) to cover entire bottom.
Spread 1−1/4 c of the Ricotta mix evenly over the
strips. Top with 8 c of veggie mix and spread out
evenly. Lay out 9 of the mozzarella slices to cover the
veggie layer. Repeat this layering. Top the second
layer of mozzarella slices with lasagna strips and
spread them evenly with 1−1/4 c ricotta cheese mix to
finish.

COOKING: Spray a sheet of foil with vegetable spray
and cover the baking dish tightly with the foil, sprayed
side down. Bake in a preheated 375F oven for about
an hour or until the internal temp is 165F. Remove
from the oven and allow to sit for a few minutes,
covered, before cutting and serving. Immediately prior
to serving, heat the reserved portion of Alfredo Sauce
and ladle the hot sauce over each slice of lasagna as
it is served.

Olive Garden Toasted Ravioli
1 − 16 oz. Package of Meat Filled Ravioli
(fresh or frozen, but unthaw if frozen )
2 Eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup bread crumbs, plain
1 teaspoon Italian seasoning

Mix water with eggs and beat well, set aside. Mix Italian seasonings
and garlic salt with the bread crumbs and set this aside. Measure flour
in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350F for deep frying.
Dip ravioli in flour then in the egg wash then in bread crumbs and
carefully place in hot oil. Fry until golden, remove from oil and
drain. Serve with your favorite marinara sauce.

Olive Gardens Fried Mozzarella
1 pound block of mozzarella cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch

Slice the block of cheese lengthwise into about 1/2 inch
sections. Cut each section in half.
Beat the eggs with water and set aside. Mix the bread crumbs,
garlic, oregano, and basil and set aside. Blend the flour with
corn starch and set aside.
Heat vegetable oil for deep frying to 350F. Dip cheese in flour
then in egg wash and then coat with bread crumbs. Place carefully
in hot oil and fry until golden brown. This should only take a
matter of seconds, so you need to watch them closely.
Drain on brown paper bags and serve with your favorite pasta
sauce that has been warmed.

Melting Pot Green Goddess dip( cheesey crack for your party)

Melting Pot Green Goddess Dip

Source: Melting Pot Restaurant

Makes 12 servings.

8 ounces cream cheese, cut into slices
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold.

Fish and Greens! (My Greek familys FAVORITE!!)

You will need:
Premium breaded flounder filets. (However many you want!)
Mustard and Cale greens! (Fresh!!-Not the canned or frozen!)
Yellow potatoes
Olive Oil
Salt
Lemon

Prep:
Peel potatoes and cut them into cubes
Wash all greens

To cook!
Preheat oven to 425
Start boiling water in a large pot
Add greens to the boiling water and put the potatoes on top of the greens
Let boil for about 25-30 minutes! (or until potatoes are soft and greens are soft!)
Put the flounder on a metal pan and let bake for 25 minutes.
When the greens are ready, drain MOST (not all) of the water, and add olive oil, salt and lemon.
Add a little lemon to fish! (If you want!)

Enjoy!!

Does anyone know anything tasty to do with Cod, or the best way to prepare it?

So I came across this and it looks like you girls posted some yummy recipies. I was wondering if you had any for smoothies (Without yogurt). I know you can basically do them however you want, but I'm curious if ya'll have any fave ways to make them?

Quoting Jenna Leigh:“ Does anyone know anything tasty to do with Cod, or the best way to prepare it?”

http://www.topsecretrecipes.com/recipedetail.asp?sessionid=&login=yes&id=382&page=
This sounds good to me too...
http://www.epicurious.com/recipes/food/views/104533