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Post by mbucksfan on Jan 6, 2007 16:14:57 GMT -5
They are selling gator at Meijers but I just can't bring myself to eat it. Have any of you ever eaten gator? I doin't think I will be making buckeyes. I love em but I helped the women's club make 8000 for this years bazaar. I didn't do anything but roll the balls. It's a lot of fun but there is an older lady that does quality control and she always chides me because I keep making them bigger and could affect profits You can make buckeye Bars that are in a pan and not as much trouble but then they aren't as cute as the individual buckeyes. I hope it is a good game-injury free, played with class by the athletes. I fthe Gators want to do their famous Gator flop and let us score a touchdown that is ok wiht me. I think it should be very exciting This town is going nuts but we all wish we were in Arizona! Go Bucks, Go Gators. Bring the Crystal football back to Columbus, Troy, Jim and my Buckeyes.
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Post by mbucksfan on Jan 6, 2007 16:24:43 GMT -5
MaryBeth... you MUST make BUCKEYES!! LOL althought that is dessert... BUCKEYES 1 1/2 lbs confectioners' sugar 1 16 oz jar crunchy peanut butter 1 cup butter, softened 1 12 oz pkg semi-sweet chocolate chips 1 tablespoon Crisco or vegetable oil In the bowl of a food processor, add 1/2 the quantity of the butter, sugar, peanut butter. Process until well combined. Shape into 1 inch balls. Refrigerate. Repeat this process with remaining ingredients. In the top of a double boiler, combine Crisco or vegetable oil and chocolate, simmering and stirring until chocolate has melted. (If you don't have a double boiler, melt it in a small metal bowl over boiling water in a saucepan; alternatively, use a microwave). When melting chocolate, be careful not to allow any moisture to touch it (or steam), as this will cause the chocolate to seize and you'll have to start over! Dip each ball in chocolate until partially coated. Place on wax paper or silicone sheets. *********************************************** Here's one that my family makes that we eat up so fast she can't make them quick enough... but I'm not sure if others would think it's a weird Hor'deurve (sp? LOL) Vlasic COLD uncooked Kosher Dill Pickles Cream Cheese Ham lunch meat (large rectangular type is best) spread out the lunch meat... spread cream cheese on the lunch meat. Place the pickle on the meat and roll the ham around the pickle.. Then fasten the meat on the pickle with toothpicks (we use plastic ones)... Put toothpicks all down the pickle in bite size increments... then slice the pickle/meat in between the toothpics VOILA LOL they are AWESOME.. but I suppose you have to love pickles *************************************************** if you like spicy food... this is a great one for a "tailgate party"... do you have a grill? RumprocketsI don't know the recipe... but here's the gist... Jalepeno peppers chicken tenders bacon cream cheese Cut the end off of the pepper ... fill the pepper with cream cheese (or you can half the pepper and fill that part with cream cheese... wrap the chicken around the pepper. Wrap bacon around that.... and hold together with toothpick... then grill the "rocket" Ok... there's all I know LOL Thanks again for all the recipes. Buckeyes acually are good for breakfast lunch supper and dessert! Just eat some other food at some point during the day.
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Post by Tigerlily on Jan 6, 2007 16:30:06 GMT -5
And here's another easy tailgate thing IF you've got a crockpot with a place to plug it in (or just do them at home) Take a couple packages of Lil Smokies cocktail weenies and put them in your crockpot with about a half-bottle of KC Masterpiece barbecue sauce. Let them simmer until the sauce is bubbling and the weenies are hot. The type of BBQ sauce is up to whatever your taste, mild, hot or Zowie! You can also use the same procedure and use meatballs (the store-bought ones, or, if you're into it, homemade ones).
Wanda
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Post by AMES on Jan 6, 2007 16:38:17 GMT -5
They are selling gator at Meijers but I just can't bring myself to eat it. Have any of you ever eaten gator? Oh yeah MaryBeth... I've eaten gator lots of times!! Fried Alligator is da bomb in Louisiana! LOL I'm serious tho... If it's cooked correctly... (tender) it actually reminds me of fish...?? But most time I've eaten it I guess you could say it tastes like chicken... it's really good actually! My FAVORITE restaurant EVAH is Ralph and Cackoo's (they may only be in Louisiana) ... their fried gator is AWESOME
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Post by jjnaz on Jan 6, 2007 17:13:32 GMT -5
Joyce that cake recipe brings back memories. It used to be called pig pickin cake and I think had oil in place of the applesauce. I made it when I was visiting my boyfriend(now husband) in Toledo. We were invited to go to a party with his parents and I was baking this cake. When I went to get it out of the pan, it stuck and the layers broke. I was horrified but glued the layers back together with the icing. It was not a pretty sight. My motherinlaw deemed it delicious and asked the name of the recipe. I always hated the name and told her in my case I called it crash cake. unfortunately my baking skills have never improved much. It is a very refreshing cake especially in the summer. Ha ha, Mary Beth.... That's why whenever I make that cake, I use a 9 x 13 pan! So much easier than worrying about the layers. The original article did include instructions for the layer cake, but I guess I omitted that when I originally typed it up. I didn't realize how popular this cake is until you mentioned it, and then I found it all over the Internet! Ames, I love buckeyes! My Mom used to make those all the time many years ago and she used to always make a big batch for me to take back to college. I just realized last week that Monday's game is in Arizona! Shows how much I know about college football. ;D
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Post by mbucksfan on Jan 6, 2007 18:05:44 GMT -5
Ames, if the gator is that good maybe I should fry some up. What do you bread it in-corn meal, bread crumbs, flour?
Wanda, that does sound good, some other people I know use heinz 1 (12 oz.) bottle chili sauce and 1 (16 oz.) jar grape jelly and put it with meatballs in a crockpot. It sounds disgusting but is actually very good. The host for the party makes the best barbque and ribs of anybody I know in Columbus so I hope he has some of that.
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Post by migtowin on Jan 6, 2007 22:32:41 GMT -5
YEA.....game day is almost here! ;D Sorry Cammy, but the Buckeyes are gonna win you know! Mary Beth, I'll see if I can come up with an appetizer to throw in the mix! #uhmm# Ooooo....here's a really good one and it's super easy! And it's perfect for sitting out in a bowl and just letting people grab a handful at a time. OYSTER CRACKER NIBBLES
1 cup vegetable oil 1 teaspoon dill 1/2 teaspoon garlic powder 1 pkg. Ranch Salad dressing mix 2 pkg. oyster crackers (10 oz. pkgs.)
Put oyster crackers in large bowl. In separate bowl, mix all ingredients together and drizzle over crackers. Let sit for at least an hour.
Place in 250 degree oven for 5 minutes. Let cool thoroughly.
Store in airtight container.
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Post by mbucksfan on Jan 7, 2007 0:14:01 GMT -5
Carol, those sound yummy andeasy enough that I probably can make them and not ruin them... and they sound like they would be good to soak up the beer folks will be drinking. Carol and Toni, are you going to any parties? cammy what arbout your family.
It is a major bummer they play it on a Monday night. I think the game should have been on Saturday! Not only do most americans have to work the next morning but all the football players and students at the game on both teams are missing classes.
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Post by AMES on Jan 7, 2007 2:22:54 GMT -5
Ok ... here's the recipe I would choose... I looked up several... but suggest this one.. Although I like Louisiana Brand fish fry... if you have it at your store... it's better... but Zatarain's is most everywhere I think. Here's a couple of tidbits to remember first: What is the taste? It is rather elusive, depending on the preparation; comparisons are made to chicken, veal and seafood, and to turtle, frogs' legs and rabbit. In essence, the flavor is mild. But that's before the addition of the jolting amount of pepper that sometimes seasons alligator dishes, especially alligator picante sauce, a stewlike concoction made with tomatoes, onions, celery and a bucket of cayenne. Those who cook alligator say the meat, both white and dark, should be well tenderized, by marinating, pounding with a mallet or using a special cubing machine. That's because alligators, especially large ones, are about as tough as they look.
When preparing alligator meat for a recipe, pay particular attention to the cleaning methods. Wash thoroughly and strip all fat from the meat to get rid of the gamy type flavors and assure the desired delicate flavor.Here's Zatarain's recipe... sounds good to me! I give it a thumbs up! Another good tip is to put a little lemon juice on the alligator before frying it... and it's not that hard at all Fried Alligator2-3 pounds alligator meat, boneless 3 cups evaporated milk 1 cup water 1 package 24 oz. Zatarain's Seasoned Fish Fri Zatarain's Creole Seasoning Cooking oil for frying Strip all fat from meat and cut into 1 inch slices like steak. Pound to tenderize* and cut into 1 inch cubes, season lightly with Zatarain's Creole Seasoning. Place in cold milk and water solution. Allow to stand for 30-45 minutes. Remove meat cubes from milk and dredge with Zatarain's Seasoned Fish Fri. Deep fry at 350°F for 5-6 minutes or until golden brown. * Commercial meat tenderizer may be used. * Note: 3-4 Tbsp of Creole Mustard may be added to milk and water solution for added flavor.
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Post by mbucksfan on Jan 7, 2007 2:29:01 GMT -5
That doesn't sound too bad. Maybe i will see if they have some left tomorrow. I can maybe take that and maybe the oyster crackers so if no one likes the gator I wil have a back up. My 14 year old that eats anything not bolted to the floor said gross when i told him I was thinking about trying it.
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Post by AMES on Jan 7, 2007 2:33:40 GMT -5
That doesn't sound too bad. Maybe i will see if they have some left tomorrow. I can maybe take that and maybe the oyster crackers so if no one likes the gator I wil have a back up. My 14 year old that eats anything not bolted to the floor said gross when i told him I was thinking about trying it. Do you like Fried Frog Legs? I know, I know... those Louisiana people eat mudbugs, mudcats, frogs and gators EWWW LOL hahah I'm used to it and love it! Honestly it's good - the secret is just what I posted... make sure and take all the fat off and tenderize it as good as you can... if it's not tough then it's usually awesome. Tastes a lot like veal/fish like they said. (prepared correctly)... I never got the whole "chicken" thing... I've had the Oyster Crackers stuff that Carol posted and it"s GREAT you can't go wrong with that for sure... and yep ... It will ROCK with beer But, if you do try the gator... I'll be anxious to see how it turns out. I'm such a hick... at our festivals we even have "gator on a stick" LOL
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Post by mbucksfan on Jan 7, 2007 3:01:03 GMT -5
Here are some recipes I like The first is from a friend and then later I found that my mom had cut it off the package sometime in the 50's or 60's APPLE KUCHEN
1/2 c. butter, softened 1 pkg. Betty Crocker yellow cake mix 1/2 c. flaked coconut optional 2 1/2 c. sliced, pared baking apples-I like Granny smith or Gold Delicious 1/2 c. sugar 1 tsp. cinnamon 1 c. dairy sour cream 2 egg yolks or 1 egg
Heat oven to 350 degrees. Cut butter into cake mix (dry) until crumble. Mix in coconut( I leave it out and it doesn't have to have it). Pat mixture lightly into ungreased oblong pan, 13 x 9 x 2 inches, building up slight edges. Bake 10 minutes. Arrange apple slices on warm crust. Mix sugar and cinnamon; sprinkle on apples. Blend sour cream and egg yolks; drizzle over apples. (Topping will not completely cover apples.) Bake 25 minutes or until edges are light brown. (Do not over bake.) Serve warm. 12 to 15 servings.
thde other is buckeye Bars. I have misplaced my recipe but this one sounds similar. As you can tell they are rich-er high cal so make the squares small. BUCKEYE BARS - EASY
2 sticks butter 1 c. peanut butter 1 lb. confectioners' sugar 1 (8 oz.) milk chocolate bar 1/2 c. peanut butter
Melt first 2 ingredients in microwave. Mix into sugar. Pat into 9x13 pan. Melt chocolate and 1/2 cup peanut butter together. Place over bottom layer. Refrigerate and cut into squares.
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Post by AMES on Jan 7, 2007 3:11:39 GMT -5
The buckeye bars look great! I'll have to make some for Jon... he'll be in heaven... and they seem easier than having to roll all the balls
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Post by 2ton on Jan 7, 2007 14:52:57 GMT -5
No, MB, no tailgate parties because I have to work. But I will watch most of it on tv. Tonight is girl's night out with our work gang, so we can party tonight.
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Post by NorthCarolinaFan on Jan 7, 2007 20:02:24 GMT -5
Okay, I don't have a specific recipe to tell you about, but I have a terrific website to promote: www.recipezaar.com/It has made me the best cook. You can search with 450+ categories, by specific ingredients, by specific amount of fat/calories/sodium per serving. One section allows you to search by "sifting". The search capability is especially helpful if you have a particular ingredient that you need to use up before it goes bad. And, as you find recipes you like, you can add them to your "shopping list". When you figured out all the recipes you want to try, you go to the bottom of the screen and click on your shopping list. A new screen will open with all your recipes, numbered. And, the shopping list has combined all your necessary ingredients, and put them in categories (produce, spices, canned vegetables, dairy, etc) which makes shopping a breeze. Oh, it totals all your recipe needs. For example, if each receipe needs one onion and you have 5 recipes, you will see: 5 onions. But the best are the comments from other cooks. After you try a recipe, you can come back and give your feedback, what you liked, didn't like, added, etc. That's where I pick up terrific hints and ideas. And, it's a great way to know if the recipe is even worth trying. The site is free. But, if you provide your e-mail address, you get a daily recipe and some other benefits. I haven't opened a cook book since I found this site. And, I have loved every single recipe I have tried. Deanna
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