Inspire me with a Menu - Page 4

ForeverRoses · #46 11-09-2007, 04:28 PM

Quote:

Originally Posted by AlphaFrog

Orange Tequlia Lime chicken -

Marinate chicken in a mix of orange juice, lime, tequlia, and all the (Mexican) herbs and spices you can think of (I change it up, depending on what I'm feeling like) - some of my favorites are cumin, chili powder, oregano, rosmary, allspice, and thyme. Then you just bake it until it's tender. Or, as a variant, you can do it in a fry pan, and when it's just about done, turn up the heat and add some surgar to turn the marinade into a glaze.

That sounds yummy- I'll have to try that for my own family.

On a side note- can you cook with alcohol in a sorority house? Or would that go against the no alcohol rule?

AlphaFrog · #47 11-09-2007, 04:32 PM

Quote:

Originally Posted by ForeverRoses

On a side note- can you cook with alcohol in a sorority house? Or would that go against the no alcohol rule?

I guess you could smuggle in an airplane size bottle, but I'd like to think that your National/Housing Corp/Campus doesn't have THAT big a stick up their ass.

greekchef · #48 11-09-2007, 09:07 PM

I have brought in wine and beer to use in cooking only. I just don't say anything and its never been an issue. Used in recipes like Beef Burgundy, Brats, Poached Pears, She Crab Soup.

LXA SE285 · #49 11-09-2007, 09:17 PM

Mmmm ... she-crab soup ...

catiebug · #50 11-09-2007, 09:18 PM

I have to ask - no He Crab Soup?

What makes it She Crab Soup, and how can you tell it's a girl crab?

Oh, and can I have the recipe? I'm partial to crab.

Quote:

Originally Posted by greekchef

She Crab Soup.

greekchef · #51 11-09-2007, 10:26 PM

I'll get a recipe to post for She Crab Soup but I'm going out of town and it will be a couple of days before I can post it. It is She Crab in that traditionally you add crab roe. I don't think I've ever had a bowl of it with the roe, so its more accurate to say a She Crab Style Soup. But it is really good if after dishing into a bowl you float some sherry on top. Nice and hot and thick for a good cold winter day.

nittanyalum · #52 11-09-2007, 10:50 PM

Quote:

Originally Posted by catiebug

I have to ask - no He Crab Soup?

What makes it She Crab Soup, and how can you tell it's a girl crab?

Hope this helps!

He-crab, she-crab, it...does it matter?

Many recipes specify she-crabs, so you'll need to be able to tell females from males. Luckily, this is easy to do, and you won't need a magnifying glass. Simply look at the underside of the crab. As you will see from the graphic, the female has a broad, triangular-shaped area in the center of the shell, whereas the male has a distinctive, elongated spire in the center.

Tom Earp · #53 11-10-2007, 03:36 PM

So, I take it the elongated spire is you know what?

Well, I do not know if I would be up for the mating of crabs!

Just the eating sounds so much better.

SydneyK · #54 11-12-2007, 04:42 PM

Quote:

Originally Posted by Benzgirl

Absolutely....
4 lbs Margarine, melted
3 c Peanut Butter (can be either smooth or chunky)
2 lbs. Powder Sugar
5 c. Graham Cracker Crumbs
30 oz. Milk Chocolate Chips, Melted

Mix the first 4 items together and press into a cookie sheet
Spread Melted Chocolate Chips over the top. Cool in the refrigerator
Before they completely set, score the bars so that they cut cleanly after they cool completely
Easy and Delicious!

Ok, I know I'm no Martha Stewart, but...

I tried making this recipe over the weekend and it was a disaster.

Even though Benzgirl said to divide the recipe by four, I think the butter is off. I think the recipe should be one pound for the whole shebang, or one stick for the divided recipe. One pound of butter is wayyyyy too much for the divided recipe! I ended up with a buttery, goopy mess - even after doubling all the other ingredients. If I'd have had enough of the other ingredients to go ahead and make the whole recipe, I would have. But I didn't. So, I ended up with a huge culinary failure.

Benzgirl · #55 11-12-2007, 06:52 PM

Quote:

Originally Posted by SydneyK

Ok, I know I'm no Martha Stewart, but...

I tried making this recipe over the weekend and it was a disaster.

Even though Benzgirl said to divide the recipe by four, I think the butter is off. I think the recipe should be one pound for the whole shebang, or one stick for the divided recipe. One pound of butter is wayyyyy too much for the divided recipe! I ended up with a buttery, goopy mess - even after doubling all the other ingredients. If I'd have had enough of the other ingredients to go ahead and make the whole recipe, I would have. But I didn't. So, I ended up with a huge culinary failure.

I made them too over the weekend. Since I don't have everything down to a science, I kept track this time. These were the measurements and everything worked out fine.

2 sticks butter (that would be one pound)
2 2/3 c. powdered sugar
1 c. crunchy peanut butter (I used organic)
1 3/4 c. graham cracker crumbs
1 1/2 c. milk chocolate chips

indygphib · #56 11-12-2007, 07:09 PM

Quote:

Originally Posted by Benzgirl

I made them too over the weekend. Since I don't have everything down to a science, I kept track this time. These were the measurements and everything worked out fine.

2 sticks butter (that would be one pound)
2 2/3 c. powdered sugar
1 c. crunchy peanut butter (I used organic)
1 3/4 c. graham cracker crumbs
1 1/2 c. milk chocolate chips

Sorry to jump in here, but :

1 stick of butter = 1/4 pound
2 sticks butter = 1/2 pound
4 sticks butter = 1 pound

I just bought a bunch of butter on sale over the weekend to stick in my freezer for Christmas cookie season - that's how I know how many sticks are in a pound.

Benzgirl · #57 11-12-2007, 08:01 PM

oops

greekchef · #58 11-13-2007, 08:03 PM

Okay, I made a double batch of the Chocolate Peanut Butter Bars for dessert Monday night at the sorority house and they were devoured. Great recipe! Easy, too. I brought nome a few leftovers and my wife is in heaven. Thanks for that great recipe!

Benzgirl · #59 11-13-2007, 08:08 PM

Quote:

Originally Posted by greekchef

Okay, I made a double batch of the Chocolate Peanut Butter Bars for dessert Monday night at the sorority house and they were devoured. Great recipe! Easy, too. I brought nome a few leftovers and my wife is in heaven. Thanks for that great recipe!

;-)))))

TSteven · #60 11-13-2007, 08:58 PM

Quote:

Originally Posted by AlphaFrog

Orange Tequlia Lime chicken -

Marinate chicken in a mix of orange juice, lime, tequlia, and all the (Mexican) herbs and spices you can think of (I change it up, depending on what I'm feeling like) - some of my favorites are cumin, chili powder, oregano, rosmary, allspice, and thyme. Then you just bake it until it's tender. Or, as a variant, you can do it in a fry pan, and when it's just about done, turn up the heat and add some surgar to turn the marinade into a glaze.

This sounds great. Do you have any measurements for the ingredients (equal parts perhaps?) or do you just eyeball it? And have you tried it with either dried or fresh cilantro?