Post Your Favorite Recipes

Levonian said:
Supposedly this recipe is very similar to the original recipe. I got most of this recipe off the web page of a guy who claims that he worked at the bar where they were invented. I’ll see if I can find the page again. I made a few minor modifications to his recipe, and mine are even better than his. Even if the guy is bullshitting and he never worked there, they are damn good—give them a try if you have a home deep fryer.
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I will ask my husband what the name of that bar where they were invented, he told me but i forgot..Let me know if you find that web page ok?
your recipe sounds like the original recipe..I think i have the Buffalo recipe, not sure but i will try to find it and let you know tomorrow ok..your ingredients sound very good!
 
Defee said:
I will ask my husband what the name of that bar where they were invented, he told me but i forgot..Let me know if you find that web page ok?
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Well, I still can’t find that guy’s web page, but I did find some information. It seems that the recipe was developed by a woman named Teresa Bellissimo, who is the owner of the Anchor Bar and Restaurant in Buffalo, NY. I’ve also found dozens of web pages claiming to have the "real" recipe, but all the recipes are different! :roll: I’ll get back to you when I sort all this information out and figure out who really has the original recipe.
 
choc mixed cake
cherry cans
whipping cream
pan (same meat loaf pan size) u know what i mean?


put choc cake mixed ofc, then put in pan and oven (same cake)
after that , take cake out of pan and let it cool off.. abt one hr later, and cut the cake 2 times make alike ( 3 layers) so put the whipping cream on the bottom cake and put spot the cherry seprate then put other cake on the 2 nd put whipping cream and put cherry again then put other cake top on it so whipping cream and put cherry on the top lots...

:mrgreen: enjoy urself!!!
 
pineapple


yellow mixed cake
whipping cream
pineapple can



put yellow cake in round pans (2) and put in oven, take the cake out of oven then let it cool off... so pls open the pineapple can take juicy out from can then put pineapple in whipping cream and stir it so put on the one cake round then put other cake on the top (2 layers) put full all over of it then put in friger for one hr so taste YUMMMYYYYYYYYYYYYYYYY!!
 
here's some good seafood recipes..

Baby octopus with Tomato and black olivies.. :D
Baby octopus becomes tasty and tender when its simmered slowly in a sauce rich with Mediterranean flavours. (Serves 2)

1 tablespoon olive oil
1/2 brown onion, diced
1 to 2 cloves garlic, finely chopped
1 x 440g tin chopped tomatoes with juice
1 teaspoon sugar
250g teaspoon dried basil 250g baby octopus, cleaned
1/2 cup sliced black olives

Heat olive oil in saucepan and saute garlic and onions for 5 minutes.
Add tomatoes, sugar, basil and octopus.
Simmer gently for 20 to 30 minutes till sauce is thickened and octopus is tender.
Stir in olives and simmer for a further 2 minutes.
Serve octopus stew over rice or soft polenta, sprinkled with freshly chopped herbs.
 
another good recipes.. i had this one down in fla.. similar to this food its delicous.. :D

This is a classic Greek style of cooking squid. The rice becomes deliciously creamy as it heats inside the squid hoods. (Serves 2)

8 medium whole squid, hoods cleaned and tentacles chopped
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
1 cup cooked rice
3 tablespoons chopped fresh herbs (basil, parsley and chives)
2 x 440gr cans whole tomatoes with juice, roughly chopped
Salt, pepper and sugar to season
3 tablespoons parmesan cheese

Fry onion and garlic in olive oil till softened, (approximately 5 minutes).
Add herbs and remove mixture from heat.
Mix half of onion mixture with rice, parmesan cheese and chopped squid tentacles.
Hold squid hoods in one hand. Use your fingers to push rice mixture into hoods till 3/4 full. Seal end with a toothpick.
Add canned tomatoes and juice to remaining onion mixture with salt, pepper and a pinch of sugar for seasoning.
Bring to boil.
Reduce tomato sauce to simmer, add squid and poach for 20 minutes.
Serve sprinkled with chopped herbs.
 
Ho-Ho Cake

  • Devil's Food Cake Mix
  • 5 T. Flour
  • 1 1/2 C. Milk
  • 1/2 C. Shortening
  • 1 C. Granulated Sugar
  • 1 tsp. Vanilla
  • 1/2 C. Margarine
  • 6 T. Cocoa
  • 1 Beaten Egg
  • 1/2 C. + 2 T. Melted Margarine
  • 2 1/2 T. Hot Water

Prepare the devil's food cake, according to directions and pour into a greased and floured 12x18 inch sides. Bake according to directions. While the cake is baking, prepare the cream layer. In a small saucepan, cook the flour and milk until it becomes thick. Place in freezer while preparing the rest of the cream layer. Cream shortening and 1/2 cup margarine together adding sugar a little at a time. Contiune beating for 4 minutes. Add the cooled flour/milk mixture slowly and beat until fluffy. Spread the cream filling on warm cake. Refrigeate 1/2 hour.

Frosting

Combine cocoa, powdersugar , beaten egg , vanilla , 2 table spoons melted margarine and hot water. Stir items together quickly. Pour over refrigerated cake. Let set several hours in refrigerator.

Enjoy!.... :mrgreen:
 
Chicken Breast Supreme

  • 6 Boneless, Skinless Chicken Breasts
  • 2 c. Sour Cream
  • 1/4 c. Lemon Juice
  • 1 Garlic Clove
  • 2 tsp. Celery Salt
  • 2 tsp. Paprika
  • 1/2 tsp. Pepper
  • 1 Stick Margarine
  • Bread Crumbs

Mix sour cream, lemon juice, garlic and seasonings. Add chicken and refrigerate , covered overnight. Roll sour cream coated chicken in bread crumbs. Place in shallow baking dish, melt the margarine and spoon 1/2 over chicken. Bake at 350 degrees for 1/2 hour. Turn chicken over and spoon remaining margarine over chicken. Bake another 1/2 hour.

Enjoy!... :mrgreen:
 
Deafscuba, octopus? Squid? Do you and tentacled sea creatures have a special relationship? *Forgive me for getting off topic. I'll post a recipe later to make up for it!*
 
Defee said:
Let me know if you find that web page ok?
Click to expand...

Well, I found something but I’m not quite sure what to make of it. I couldn’t find that guy’s web page—it looks like it’s gone. But I did find somebody who had reprinted the same information on another web site:

http://www.fantasyweavers.com/range.html

This is definitely it. I clearly remember the story about the homeless guy who sold the recipe for a bottle of booze. This is definitely where I got the recipe from. The problem is that this recipe is substantially different from mine. So I don’t know if the person who put the recipe on this Web page changed it, or what. There was also more information on the other Web page—he went into great detail about how the wings should be drained, for example, and he gave an elaborate explanation of why overcooking the sauce ruins the flavor, rather than just saying that it does. So it may be impossible to ever get a definitive answer to this question. Suffice it to say, however, that my wings are the best I’ve ever tasted—period. Every time I eat at a restaurant that has wings I order them to see if they’re as good as mine. Nothing even comes close.

I have an idea: since your husband lived in Buffalo, then he’s been to the Anchor Bar and knows exactly what the Anchor recipe tastes like. Why don’t you make a batch using my recipe, and see if he says that they taste the same? That would at least give us some indication of whether or not we’re even close. Follow the instructions to the letter—I’ve found that making even small modifications drastically changes the flavor. For example, the exact 1:1 ratio of vinegar to Tabasco seems to be very important. Every time I’ve experimented with different ratios the results were not as good. Also, there’s something I forgot to mention. The source I got my recipe from stated that it is important to drain the wings over the hot oil. After they come out of the fryer, you should hook the basket over the oil and let them drain into the fry vat. He stated that this is also critical for flavor. I let them sit there for a few minutes, until the temperature indicator lights up, indicating that the oil has risen back to the set temperature. Then I put them in the pan and set them in the warming oven.
 
Saline Eyes said:
Deafscuba, octopus? Squid? Do you and tentacled sea creatures have a special relationship? *Forgive me for getting off topic. I'll post a recipe later to make up for it!*
Click to expand...
yeah i've tried the squid down in fla.. its good.. not bad taste.. but havn't tried octopus yet but i'm curious about it.. found those two recipies from website... the squid i have tasted it.. and that's the recipie is simlar to the ones that i tasted in fla...

and yeah i have relationship with sea creatures... since i go scuba diving :P
 
Liebling:-))) said:
Neiman-Marcus cookies

"Cookie Recipe - $250.--".
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Hello, I research on that website such as chain email. It hoax about 250 dollars. The latest I see that been since 1996
 
ideafspy said:
Hello, I research on that website such as chain email. It hoax about 250 dollars. The latest I see that been since 1996
Click to expand...

I don't care either it's hoax or not but those receipe are soooo lovely... :ily:
 
Levonian said:
Well, I found something but I’m not quite sure what to make of it. I couldn’t find that guy’s web page—it looks like it’s gone. But I did find somebody who had reprinted the same information on another web site:

http://www.fantasyweavers.com/range.html

This is definitely it. I clearly remember the story about the homeless guy who sold the recipe for a bottle of booze. This is definitely where I got the recipe from. The problem is that this recipe is substantially different from mine. So I don’t know if the person who put the recipe on this Web page changed it, or what. There was also more information on the other Web page—he went into great detail about how the wings should be drained, for example, and he gave an elaborate explanation of why overcooking the sauce ruins the flavor, rather than just saying that it does. So it may be impossible to ever get a definitive answer to this question. Suffice it to say, however, that my wings are the best I’ve ever tasted—period. Every time I eat at a restaurant that has wings I order them to see if they’re as good as mine. Nothing even comes close.

I have an idea: since your husband lived in Buffalo, then he’s been to the Anchor Bar and knows exactly what the Anchor recipe tastes like. Why don’t you make a batch using my recipe, and see if he says that they taste the same? That would at least give us some indication of whether or not we’re even close. Follow the instructions to the letter—I’ve found that making even small modifications drastically changes the flavor. For example, the exact 1:1 ratio of vinegar to Tabasco seems to be very important. Every time I’ve experimented with different ratios the results were not as good. Also, there’s something I forgot to mention. The source I got my recipe from stated that it is important to drain the wings over the hot oil. After they come out of the fryer, you should hook the basket over the oil and let them drain into the fry vat. He stated that this is also critical for flavor. I let them sit there for a few minutes, until the temperature indicator lights up, indicating that the oil has risen back to the set temperature. Then I put them in the pan and set them in the warming oven.
Click to expand...

Yes! I asked my husband about it and it was the Anchor Bar in Buffalo and it was invented by Frank and Teresa, that story is correct..but i dont know about the "homeless guy"..i didnt hear that story but i will ask my husband if that is true. Yes, he has been at the bar before of course when he was living in Buffalo.
Ok we will try your recipe and see how they turn out! your recipe sounds really good!! it sounds like the right ingredients for it.
Sorry folks for going off topic...... :mrgreen:
 
Spinach Quiche

As nasty as the name sounds, this is a delicious side dish or appetizer or even a slice for a snack. :)

You need:

One frozen (already made) pie crust

One package (about 8oz) of frozen spinach, thawed and strained so that it is dry.

One cup Mozzarella cheese

Four Eggs

3/4 cups grated Parmesan cheese (Romano can also be used, or locatelli, etc)

Pepperoni (optional, if you want this to remain a vegetarian dish, it's not needed!)

What you do:

Ensure that the spinach is thawed out and strained, squeeze out any excess water.

In a mixing bowl, combine the Spinach, eggs, mozzarella and parmesan cheeses, and pepperoni if desired.

Pour mixture into the pie crust and bake uncovered in the oven at 350 for 40-45 minutes or until toothpick inserted in the center comes out dry.

That's it - easy as pie! Err...quiche. :)
 
Levon...I asked my husband about that "homeless guy" story..he said bullshyt thats not true!..The true story is that it was during the football game, they ran out of food but had a lot of chicken wings left over so Frank said...mmm hey, i got an idea...I"ll just fry them and pour that hot seasoned sauce all over them and see what it tasted like. Holy Mackeral!! they tasted DELICIOUS!! they had customers to try them and they LOVED it!! It instantly became a hit in Buffalo..it was so popular, they had to hire more people to keep up with the demand! It happened in the 70's, not 60's..
Sorry people.. going off topic AGAIN! lol!
 
Strong coffee: Fill a pot with water(no strainer), bring to a boil.
Throw in a fistful of coffee grounds and stir with large spoon,; keep adding coffee grounds until the spoon disappears. Now ya got real Cowboy coffee. :laugh2: :laugh2:
 
Leftover Macaroni and Cheese

Ingredients:

That Tupperware bowl of leftover Kraft macaroni and cheese that nobody wants to eat.
A few Nathan’s hot dogs
Vegetable oil

Chop the hot dogs up into half inch pieces. Heat a couple of tablespoons of oil in a non-stick frying pan. Dump in the leftover macaroni and the hot dog pieces. Fry for a few minutes, tossing with a spoon or spatula to keep things from burning. Fry until the macaroni starts to turn brown at the edges (this makes them really chewy). Salt and pepper to taste.

I’m not kidding—this is really good.
 
When r u done spagetti cooked.. then throw water out.
Leave spagetti stay in the pot.

5 Eggs scrambled it and pour into the spagetti...Let it cook until you see flaky fluffed.
Crispy Bacons crushed into pieces then sprikles on the spagetti and mixed it..

Ready to serve...
Ahh, Tasty so delcouisly... Why don't you try it.. If you want to addy flavour spicy (Garlic Powder) Would be more better taste more... :)
 
Bullym0m said:
When r u done spagetti cooked.. then throw water out.
Leave spagetti stay in the pot.

5 Eggs scrambled it and pour into the spagetti...Let it cook until you see flaky fluffed.
Crispy Bacons crushed into pieces then sprikles on the spagetti and mixed it..

Ready to serve...
Ahh, Tasty so delcouisly... Why don't you try it.. If you want to addy flavour spicy (Garlic Powder) Would be more better taste more... :)
Click to expand...
Yikes!! what is that recipe?? lol!
 
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