Recipes

[Major_A]

In light of recent blender talk and what not, I thought I might add this for anyone that actually has time like I used to.

I love cooking and making things (to eat) but with my recent job change, I thought I might poke some brains of potential culinary enthusiasts like myself that like to dabble in this and that.

Anyone have time to try this and tell me if it is like it says it is?...maybe blender wifey?? ;D

McDonald's® Big Mac Sauce® ("Special Sauce")

If you like Big Macs, it's probably because of that tasty
"secret" spread that is plopped onto both decks of the world's
most popular double-decker hamburger. So what's so special
about this sauce? After all, it's basically just thousand island
dressing, right? Pretty much. But this sauce has a bit more sweet
pickle relish in it than a typical thousand island salad slather.
Also, I found that this clone comes close to the original with the
inclusion of French dressing. It's an important ingredient -
ketchup just won't do it. That, along with a sweet & sour flavor
that comes from vinegar and sugar, makes this sauce go well on
any of your home burger creations, whether they're Big Mac clones
or not. This is the closest "special sauce" clone you'll find
anywhere.

1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt

1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several
hours, or overnight, so that the flavors blend. Stir the sauce a
couple of times as it chills.
Makes about 3/4 cup.

edit - LOLOL and no DS it is not possum sauce... shot ya down before ya even said it ;D

[Death's Shadow]

stuffed Possum



Ingredients:
bullet 1 possum (whole)
bullet 1 qt. cold water
bullet 1/8 cup salt
bullet 5 beef bouillon cubes
bullet 2 bay leaves
bullet 3 celery stalks (chopped)
bullet 2 onions (sliced)
bullet 1 bag packaged stuffing

Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing according to package directions. Stuff possum cavity with prepared packaged stuffing. Close cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done.

LOL how did you know I was going to post a possum recipe. LOL had to look one up. I wouldn't eat a nasty possum unless I was starving. Found the recipe at www.redneckpossum.com


LMAO

[Major_A]

HAHAHAHA LMAO 1 possum whole lol

I found a similar one.


SOUTHERN BAKED POSSUM (OPPOSSUM) WITH
SWEET TATERS

1 fat possum
Salt & pepper
2 cloves garlic
2 c. water
5 strips bacon
2 lg. onions
1 tbsp. celery leaves
1 lg. can mushrooms
5 lg. sweet taters, cut in halves
3 tbsp. lard
1 tbsp. chopped parsley

Nail head of possum to a board, just a little larger than the possum. Skin it. Make paste of lard, salt, pepper and rub over entire possum. Fill cavity with onions, garlic, chopped parsley and celery leaves. Place possum and board on rack in roasting pan. Lay 5 strips of bacon across breast. Add water and mushrooms. Add water as needed. Surround the possum with sweet taters. Leave uncovered.Bake in oven (300 to 350 degrees) until tender. Baste every 15 minutes. To determine when done, pull leg away from body. When done, throw away the possum and taters and eat the board.

[Death's Shadow]

LOL @ eat the board.

[Major_A]

This one sounds good right now lol. Would probly go good with a juicy burger with the imitation big mac sauce.




KFC® Cole Slaw Fat Free
It doesn't get much easier than this. If you like the taste
of KFC Cole Slaw, but don't like the 10.5 grams of fat per
3/4 cup serving, you're going to love this recipe. Using
fat free Miracle Whip and sugar you can make a guiltless
dressing to recreate the taste of the world's most famous
cole slaw. The most work you'll do on this one is chopping
the cabbage, carrot and onion into tiny, rice-size bits.
That's an important step, if you want the texture of the
original. Plus, the chopping action may help burn off what
little calories you consume eating this original Top Secret
Recipes fat free conversion of a fast food favorite.

1 cup fat free Miracle Whip
1/4 cup sugar
8 cups cabbage, finely minced
1/4 cup carrot, shredded then minced
2 tablespoons minced onion

1. Combine Miracle Whip with sugar in a large bowl. Mix well
with electric beater until sugar is dissolved.
2. Add cabbage, carrot, and onion, and toss well. Be sure
cabbage and carrot are chopped into very small pieces, about
the size of rice.
3. Cover and chill for at least two hours before serving.
Serves 8.

Nutrition Facts
Serving size – Approx. 3/4 cup
Total servings – 8
Fat (per serving) – 0g
Calories (per serving) – 57

Original
Fat (per serving) – 10.5g
Calories (per serving) – 210

[AIGAD]

Hey *>DM<_Maj_@}{ole

If you want, PM me with your email and i'll send you a PDF that has a motherload of famous recipes like Ben & Jerry's Icecream and Aunt Ann's Pretzels!

[Major_A]

Ya know, lol I probly have the same one, but np, love to look at it. Just remember, if youd like to submit something, It can be a recipe you've used, but would like it to be one you've modified so as not to be an origional of where you got it...unless it's your mums and she doesn't care lol. will pm



in rebuttal ;D, I offer this blooming onion recipe I have yet to try. Still in original form.

The Outback Bloomin' Onion

1/3 c Cornstarch; more if needed
1 1/2 c Flour
2 ts Garlic; mince
2 ts Paprika
1 ts Salt
1 ts Pepper
24 oz Beer
4 Sweet Vidalia Onions
2 c Flour
4 ts Paprika
2 ts Garlic powder
1/2 ts Pepper
1/4 ts Cayenne Creamy chili sauce
1 pt Mayonnaise
1 pt Sour cream
1/2 c Tomato chili sauce
1/2 ts Cayenne

Mix cornstarch, flour and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in
seasoned flour and remove excess by shaking. Separate petals to
coat thoroughly with batter. Gently place in fryer basket and
deep-fry at 375 to 400~ 1-1/2 minutes. Turn over and fry 1-1/2
minutes longer or until golden brown. Drain on paper towels. Place
onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.
Seasoned Flour:
Combine flour, paprika, garlic powder, pepper and cayenne and mix
well.
Creamy Chili Sauce:
Combine mayo, sour cream, chili sauce and cayenne and mix well.

[AIGAD]

This is why I don't cook anything extravagant. Look at all those ingredients! I'd be in the grocery store for hours trying to find all that. lol I love that bloomin' onion though.

[Major_A]

I agree. I prefer to break it all down to just the necessitys like the breading with salt and pepper. and whatever spices I have on hand, then grab the ranch dressing for dip lol

[Major_A]

I posted this in the >DM< forums also due to the fact that Green lives in Main, but comparing recipe files with another person...ok ok it was Aigad...just didn't want to sound too Martha Stuarty...lol, I noticed that McDonalds offers a lobster sandwich??

Anyone else in lobster territory or ever tried it?

Here is the at home version.

McDonald's® Lobster Sandwich

Yes, this actually exists. On an excursion through some New
England states I practically drove off the road when I first
saw a sign advertising lobster at this fast food chain. I just
had to get a closer look. That's when I discovered that this
unique sandwich is served only at select McDonald's locations,
mostly in Maine, for a limited time only during the summer months.
It's basically a lobster salad served on a hoagie roll with some
lettuce, but with fresh Maine lobster, is quite tasty.
Since you can't get this anywhere else, I figured this sandwich
was a prime candidate for kitchen cloning. Here's a recipe to
make a version of your own that has never before been published.

1\2 cup cooked Maine Lobster (fresh is best)
1\2 tablespoon mayonnaise
pinch salt
1 lettuce leaf
small hoagie roll

1. Mix together lobster, mayonnaise and salt.
2. Slice hoagie roll length wise, and spread the lettuce leaf on
the bottom half.
3. Spread lobster over lettuce. Top off sandwich with top half of
the roll.
Makes 1 sandwich.

[RedRock]

OK, so, we covered possum. How about.........

The other dark meat: Raccoon is making it to the table

www.mcclatchydc.com/251/story/59566.html

[Death's Shadow]

Coon is not bad. Pretty good if cooked right.

[Major_A]

As long as you can get past the "ick" factor that it's a varmint, more often seen flattened on asphalt than featured on a restaurant menu.

LOLOLOL

I would try it, but I'm not a big fan of dark meat.