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 Introduction to SamanthaB's Kitchen....

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PostSubject: Introduction to SamanthaB's Kitchen....   Wed Jul 15, 2009 1:01 am

Hi n Welcome to SamanthaB's Kitchen section..If you haven't met her she's a long time member on NPP..Also has a section in the NPP forum entitled Recipes Returns..Feel free to try her recipes n leave her some of your favorites also..Plus any helpful kitchen hints you may have..Thanx n Enjoy... Smile
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PostSubject: Bread bowl seafood w/cheese sauce   Wed Jul 15, 2009 1:07 am

Ok this is easy but great meal....... Bread bowl seafood with It. cheese sauce ...... will make 4 large bowls



1 tube 8 grand muffins use only homestyle or southern style, not flaked

cooking spray

flour

4 oven safe soup bowls

1 large cookie sheet the bowls will fit on



Seafood mix

2 cups bay scallops, simmered till done in butter and lemon , drain set aside

2 cups tail less shrimp, you can buy cooked just let thaw, if fresh cook and drain set aside

2 cups chopped up cooked lobster meat and or crab meat

1 each chopped large, red, yellow and green bell pepper saute in butter drain set aside

1 large chopped white onion , do the same as with peppers



When all of the above are done and cooled mix in bowl and set aside



The Cheese Sauce

2 TBLs. butter melt on low heat then add

oh i dont measure this but flour and add a little at a time maybe 1/4 cup let cook 1 min or so

2 pints heavy cream, warm it up first, add a little at a time, stir constantly (this is basically like a white sauce)

2 TBLs. millers chicken stock add that along with the followin stirring constantly

some orengano, parsley, basil, garlic salt..... bring to boil then reduce to simmer

Add the following freshly grated cheeses a bit at a time constantly stirring

2 plus cups , parmesian, romano, provolone, mozzerlla, and for a kick some fontinella

Continue stirring till cheeses melted, add sea salt and fresh ground pepper to taste

When done set aside let cool while you make the bread bowls



Preheat oven 350F

Take 2 muffins set ontop each other, lightly flour a surface, and
kneed them together until they are almost the size of the soup bowl(the
bowls are going to be upside down, these go on the outside

Repeat for the 4 bowls

Spray cookie sheet and upside down bowls well

Form the muffins over the bowls do not let them touch the cookie sheet or the lip of the bowl

Bake for about 20 minutes or until nice golden brown, remove let cool on a rack



Putting it together , in large sauce pan or in microwave heat up
the seafood,peppers, onion mix, then pour on top the cheese mix
continue to heat , stirring often. When hot enough add to your bread
bowls and enjoy.



Those bread bowls are easy and can be used for a stew, a twist on
pot pie, whatever you like to fill them with. Also if you want to make
small ones do the same thing but don't combine the grands, use glass
ramekins upside down and it will make 8 nice appetizers, sides or
desert holder.
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PostSubject: sammy's soup recipe   Wed Jul 15, 2009 1:09 am

[size=21]1 pound Velveeta
cheese

4 or more strips of bacon

Chicken broth (at least a sm.
can)

3 Scallions chopped with the green
stems

4 Small potatoes



These measurements are approximate. Peel,
quarter and boil potatoes till tender, then drain chop small and set
aside. Fry bacon until really crisp drain, break up into small
pieces, and set aside.(I do mine in the microwave)


Put the cheese, some broth, and bacon in pan and
melt down, adding more broth as you go, depending on how thick or thin you
would like your soup. When melted add the potatoes heat a bit until
potatoes are warm then add onions before serving.



If you like broccoli you could also add before
serving



Enjoyyyyyyyyyyy
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PostSubject: BBQ Sauce for Rum Drunk Pork...   Wed Jul 15, 2009 1:09 am

Ok here is another one, BBQ Sauce for Rum Drunk Pork (also can use for ham)
1 TBS Butter melted then add diced white onion about 1/2 cup and 1/2 teaspoon minced garlic----sautee for about 5 mins.
To that add 1 Cup Ketchup, 1 capfull, worcheshire and soy, 1 TSP Colemans dry mustard and about 1-1/2 Cups light brown sugar.
Bring to a boil. Remove from heat and add 2 Cups light Rum, bring to a boil again. To this add about 1/4 of a can of pineapple juice from small can of diced pineapples, let simmer for about 5 mins.

For center cut pork roast, set oven at 350 F , fat side up score like a ham, pour mix over it, then add the pineapples, you can add manderian oranges too, cover and bake about 2 hrs.

Also you can take half the mix and marinate roast overnite or for a few hours. When ready to cook throw that away and add the fresh on the top before baking.
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PostSubject: Rub For Pork Spare Ribs ....   Wed Jul 15, 2009 1:11 am

HI was sked to do this subject again, please feel free to post any great recipe you have and want to share with others.

My first one is going to be a rub for pork spare ribs, no measuring necessary, make as much as you like and put in a jar for use anytime.
Mix together in a bowl, white sugar, hungarian paprika, sea salt, fresh ground pepper, garlic salt, dash or two of onion salt and if you like ribs hot you can add some cayanne pepper also with some ground red peppers. Mix together well rub both sides of the meat generously, put in refrigerator at least 2 hrs but overnite is best.

I like to slow cook my ribs in the oven about 5 hours at about 250 F. Then on med grill sear the outsides flipping once. When seared add bbq sauce and let seap in turning every so ofen until it becomes a nice glaze, then enjoy with extra sauce on the side.

This is my sauce which I make and refrigerate.
About 2 cups original Open Pit
About 1/2 cup Heinz Ketchup
About 1 cup brown sugar (light or dark works)
About 2 TBS butter
Either use 3 TBS brown mustard or 1/2 TBS of dry Colemans mustard
Dash of Hot Sauce
Sea salt and Fresh ground pepper to taste

Bring to a boil , stirring alot, you want it to get like a syrup, if you like it sweeter add more brown sugar, few drops of honey, and a shot or 2 of bourbon. If you like it hot add more hot sauce, less sugar and a dash of cayanne pepper and some minced garlic.

As with anything you cook, taste testing best way to see if you like it and decide what it needs more or less of.
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PostSubject: Re: Introduction to SamanthaB's Kitchen....   Wed Sep 02, 2009 2:01 pm

Italian Stuffed Pork Chops

4-6 Stuffing chops or thick cut and you put in the pouch

Stuffing- 1 box frozen chopped spinach , thawed and drained well
1 can small sliced mushrooms drained well
Small amount of butter and olive oil for saute
1/4 Cup good red wine like merlot (make sure u can drink it)


Saute the spinach and mushrooms in the butter and oil also add salt and pepper to taste ( I like sea salt and fresh ground pepper for this )
When almost cooked add the wine slowly until it is all absorbed not mushy and watery, set aside to cool.

Topping- I like to use plum tomatoes about 3-4 firm small quartered and seeds removed so they are not watery
About 1/2 or more of a white onion chopped well
1 really good size tablespoon or more of minced garlic
Parm or any italian cheese you like to add at the end

In pan saute in oil first the garlic and onion then add the tomato
when tomatoes almost done set aside.

Grease a casserole dish, turn on oven preheat to about 375 F ( will cook about 45 mins)
Stuff pork chops (with the spinach mix), arrange in pan. Put the topping mix in between the chops, then generously on top. Cover the whole thing with a nice layer of cheese, the more cheese the better. Cover the dish with foil and bake. Let set about 5 mins before serving.

Enjoy
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