Five Star Recipe Blog

6 Servings
6.00 Ears corn shucked
18.00 lg Shrimp
1.00 lg Onion
2.00 lg Tomatoes
1.00 qt Heavy cream OR half/half
1.00 ts Salt or to taste
0.50 ts Black pepper or to taste
2.00 tb Cornstarch
3.00 Green onions sliced thin

The night before or early in the day when you plan to serve this
soup, heat your grill to medium, add some wood chips and grill the
corn. Peel the shrimp, devein if desired and grill about two minutes
per side. Cut the onion in thick slices and grill until translucent.
Cut the tomatoes in half and grill cut side down until blackened.

Cut the corn kernels off the cobs directly into a saucepan and scrape
the cobs into the pan also. Dice the grilled onion and and to the
pan. Add the cream OR half and half, salt/pepper to taste. Simmer
about 20 minutes.

At serving time, mix the cornstarch with a little water and stir into
the chowder. Bring to a boil. Dice the grilled tomatoes and add
them to the soup along with whole smoked shrimp, bring soup back to a
boil and serve.

Top each bowl with green onion slices.

Washington Post August 28, 1996

== Courtesy of Dale \& Gail Shipp, Columbia Md. ==

Source

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

1 Servings
6 Lemons, quartered
2 Garlic cloves, minced
1/4 c Hot Red Peppers/crushed/dry
2 tb Salt (or MORE)
1 ts Paprika
1 c Salad oil, heated

Remove all seeds from lemon quarters. Roll quartered lemons in salt.
Use more salt if needed. Pack them lemon quarters into a quart jar.
Cover and let stand at room temperature for 4 days. Add the rest of
the ingredients. Let stand 4 to 5 days longer. Refrigerate.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
: A Collection of Recipes from the Kitchen of Joyce \& Clem
Kohl Kook-Net: þ THE IMPROV BBS þ Kook-Net Hub þ (602)991-4849

Source

Boil 8 large eggs for approximately 20 minutes. Some recommend using oil in the water to make the eggs peel easier.

Drain eggs and sit in cold (ice cubes added) water for 10-15 minutes.

Peel eggs and put in bowl.

I use a knife to chop up the eggs. There are probably quicker ways such as a real chopper but this method works for me.

Use between 1/8 and 1/4 cup mustard depending on your liking for mustard. Spicy mustard can be used if a little kick is wanted.

Add in 1 1/2 cup of mayonnaise.

Stir all ingredients together and that’s it! Serve on bread or even better toasted bread.

1/8 cup of pickle relish can also be used. The above picture does not have and pickle relish added.

Enjoy!

Yesterday I had chicken thai spicy and treated myself to Mai Thai’s Dynamite Roll. It was great! If you’re ever in Florence, KY check out Mai Thai restaurant. Here is a pic I when I was almost done eating..

Spread 2 packages of 8oz. Cream cheese into bottom of 13×9 dish.
Drizzle 1/2 small bottle of Frank’s Hot Sauce over the cream cheese.
Drizzle 1/2 bottle of Ranch Dressing over hot sauce.
Cover with shredded cooked chicken. You can use the canned chicken also.
Repeat with remaining hot sauce and ranch dressing.
Top with 8oz shredded cheddar cheese.
Bake at 350 degrees for 30-35 minutes

Save money when you buy any of our delicious imported Irish Teas. This coupon will give you 10% off your order, make sure you hit the update button after you enter the coupon code or the discount will not be applied. Coupon Code: stpatricksday

Expires: December 31, 2010

I caught this episode on the Food Network a little late but she had already cooked the chicken breasts and it looked like they had pepper on them.. Next she rolled out a pre-made square pizza crust onto a baking sheet with round holes in it. She had also sprayed the sheet with Pam or something so the crust would not stick. She said to just place the dough on the sheet not to press it so it went through the holes. She then put it on the grill and covered it. While the dough was cooking she sliced up the chicken breast, an apple, and also 2-3 scallions. By the time she was done the dough was ready to be flipped. She flipped it and let it finish right on the grill, no baking pan. Next she put what looked to be KC Masterpice BBQ sauce on the pizza dough. (I would have used Montgomery Inn probably) and spread it out. Next up came the apple slices, followed by the pizza and then some shredded mozzarella cheese. She let that cook for five or so minutes until the cheese was melted and then took it off of the grill. She topped with the cut scallions. Sounds good to me! Here’s the complete BBQ Chicken Pizza on the grill recipe. I also found this Thai Chicken Pizza recipe while I was searching. This one sounds good also, and spicy!

Ingredients:

• 1/2 package velvetta cheese
• 2 can refried beans
• 1/2 jar salsa
• charizo mexican suasage - just make sure you take the skin off it

Fry the suausage in a pan take out add to a bowl and mix in beans salsa and in the mean time melt cheese in microwave.  Then add cheese to all.  Mix and enjoy!

Note: the charizo comes in 2 long links kinda like polish suasage..just make sure to take skin off and just cook meat inside.

I’m a big fan of spicy foods like Indian and Thai. I like my Chicken Thai Spicy hot enough to make my nose run. What about you? Any favorite recipes or foods?

1 Tablespoon Gelatin (unflavored)
2 Tablespoons cold water
2 cups half & half
1/4 teaspoon salt
3 egg yolks well beaten
1 1/2 teaspoon vanilla
2/3 cup sugar
1/4 teaspoon almond extract
3 egg whites
1/2 cup almonds
Maraschino cherries to garnish

Scald cream in double boiler. Add salt and 1/3 cup sugar to egg yolks. Add small amount of scalded cream to egg mixture. Then add remaining cream. Put all back in double boiler and cook for 7-10 minutes. Add vanilla, almond extract and gelatin, blend well. Chill until slightly thickened. Beat egg whites until stiff. Add remaining 1/3 cup sugar gradually. Fold egg mixture into chilled mixture, add nuts. Pour into a baked pie shell and chill until ready to serve (at least 2 1/2 hours). Garnish with maraschino cherries.