Welcome to OneMagic's
page !! ( this is only a very humble start )
Chop ! page !!
Chop !
| 2 lbs peeled popcorn shrimp | 2 cups water |
| 1 lb flaked crab meat | 1/4 cup parsley |
| 1 lb diced hot sausage | 1 tbsp cajun seasoning |
| 1/3 cup flour | 13 oz chicken broth |
| 1/3 cup vegetable oil | 3 bay leaves |
| 2 cups onion | 2 tbsp worcestershire sauce |
| 1 cup chopped celery | 1 tbsp thyme |
| 2 cups bell pepper | 1/2 tbsp hot sauce (tabasco, tapatia etc. - to taste) |
| 10 oz pkg frozen okra | 1 tbsp Kitchen Bouquet |
| 8 oz tomato sauce | 2 tsp garlic salt |
| salt and pepper (to taste) |
| Make roux by heating oil in a large cast iron skillet,
when very hot but not smoking, add half of the flour, stirring constantly
with a wire whisk (see note below). Add remaining flour and stir rapidly
until dark and smooth. Add all vegetables and cook until tender. Add tomato sauce, water, and chicken broth all spices and let simmer for 1 hour. Add remaining ingredients and let simmer. Best served over rice, and yields 8 to 10 servings Note: If doubling or tripling the recipe, the roux will require more than a one to one ratio of flour to oil. Just add flour slowly until the roux is somewhat creamy in texture. Also if doubling or tripling the recipe, vary the amount of meats according to taste while using not as much water (if tripling the recipe I only use 4 cups water). Also I often substitute a cup of water with an extra cup of chicken broth. |
| 1 Cup graham cracker crumbs | 1 Cup smooth peanut butter |
| 1 16 oz box confection sugar | 1 12 oz bag chocolate chips |
| 2 sticks margarine |
| Melt butter over slow heat, then mix graham cracker crumbs with confection sugar in a medium mixing bowl. Stir in peanut butter and margarine (this is easier if butter is still hot and peanut butter is at room temp). Spread the peanut butter mixture evenly in a 9" x 13" pan. Melt chocolate chips over slow heat and spread evenly over the peanut butter mixture. Chill until semi-soft, then cut into squares (if they get too hard, when you cut them the chocolate will crack, however if the chocolate is too soft, it will run back together and down into the cuts) |
| 1 Box of regular white cake mix | 1 Cup whole milk |
| 1 Can evaporated milk (12 oz) | 1 Can sweet condensed milk (14 oz) |
| 1/2 Cup white rum | 1/2 cup pineapple juice |
| 1 cup cool whip | 1/2 cup finely chopped pecans |
| Bake the white cake per instructions. Once cooled, inject the cake, with a mixture of the 3 milks, rum & pineapple juice. For topping, mix coolwhip with a small amount of condensed milk and spread evenly on top. Sprinkle the pecans over all. |
| 1-1/2 Cup amaretto | 1-1/2 Cup light rum |
| 1-1/2 Cup dark rum | 1-1/2 Cup gin |
| 1 cup pineapple juice | 1 cup orange juice |
| 1 cup grapefruit juice | Grenadine (for colour) |
| Mix all ingredients - prepare for a hangover |
| 20 Ounces grape jelly | 2 small cans crushed pineapple |
| 2 regular jars shrimp cocktail sauce | 2 lb bag frozen meatballs |
| Heat grape jelly, cocktail sauce and pineapple in a crock pot until jelly is melted. Add meatballs and let simmer for 30 minutes. |
| 1 gallon blush wine | 3 litre bottle sprite or 7-up |
| 2 oranges | 2 lemons |
| 2 limes |
| Mix the wine and sprite/7-up in a cooler. Quarter the lemons, limes and oranges. Squeeze all citrus into the mixture, throwing in approximately half of the peelings. Is drinkable immediately, however removing the peelings after about 2 hours will keep the mixture from becoming too bitter. |
| 1 large container small curd cottage cheese | 1 large container cool whip |
| 1 large box strawberry kiwi instant jell-o | 20 oz can fruit cocktail |
| 20 oz can crushed or finely diced pineapple | 1 can mandarin oranges |
| Drain the fruit cocktail, pineapple and mandarin oranges. Mix all ingredients in a large bowl. Chill well and serve. |
| 1 pkg butter cake mix - yellow | 1 small package instant pudding |
| 4 eggs | 1/2 cup water |
| 1/2 cup crisco oil | 1/2 cup rum |
| Mix the cake ingredients for 10 minutes. Pour the mix into a prepared pan and cook at 325 degrees for 45 minutes. Let cool for a few minutes then turn it out onto a piece of aluminum foil. Sprinkle the shiny side with granulated sugar. |
Rum Cake Glaze
| 1/2 cup margarine | 1 cup sugar |
| 1/4 cup water |
|
Boil for 2 minutes in a sauce pan. Remove and pour in 1/4 cup rum. Pour over the cake while hot. (Hint: Crunching up the foil around the cake will allow the glaze to hold to the cake) |
| 1 lb butter | 2 tsp cinnamon |
| 2 lb lt. brown sugar | 1 tsp cloves |
| 3 beaten eggs | 1 tsp allspice |
| 1 tsp nutmeg |
| Melt butter, add spices to butter and mix thoroughly. pour butter/spices over the brown sugar, and add beaten eggs. Mix thoroughly, and refrigerate. The batter should chill 24 hours before use. To imbibe, about 2 tablespoons (to taste), 1 jigger rum and hot water. |
| Cream together: | 1/2 cup oleo (Country Crock) |
| 1/2 cup Crisco | |
| 2 cups sugar | |
| Add: | 1 cup buttermilk |
| 1 tsp dark vanilla | |
| 5 egg yolks | |
| Add: | 2 cup flour (dipped method) |
| 2 tsp baking soda | |
| Beat stiffly: | 5 egg whites |
| Fold egg whites into batter | |
| Add: | 1 cup chopped nuts (Optional 1 cup coconut) |
| Pour into 3 well-greased and floured 9-in. cake pans. (I place a piece of wax paper in the bottom of each pan to make it easier to remove from the pans. Bake for about 25 minutes at 350 degrees. Insert a toothpick into the center of each cake. If the toothpick comes out of the cake without any batter, the cake is ready. Let the cake cool for 10 minutes and turn onto a wire rack to finish cooling. Remove the wax paper and place in freezer until frozen. Frost with cream cheese icing. |
Cream Cheese
Icing | 8 oz cream cheese, softened | 2 tbsp flour |
| ¾ cup oleo (Country Crock) | 1 tsp dark vanilla |
| 1 box and 1 cup confection sugar | Chopped pecans |
| Cream together. Frost the cakes while frozen. This will cover the cake thinly. Sprinkle with pecans. Let defrost about 2 hours before serving. |
| Filling: | 3 cups mashed sweet potatoes (~2 lbs raw) |
| 1 cup sugar | |
| 2 eggs | |
| 1 tsp vanilla | |
| 1/2 cup butter | |
| 1/3 cup milk | |
| Topping: | 1 cup light brown sugar |
| 1 cup chopped (or not) pecans | |
| 1/3 cup flour | |
| 1/3 cup butter (soft, not melted) |
| Boil potatoes until tender, then drain and mash them. Add the rest of the filling ingredients and mix until creamy. Put mixture in a greased 1-1/2 quart casserole dish. Mix the ingredients for the topping and crumble on top. Bake at 350 degrees for 30 to 40 minutes. Serve warm. |
| 18 medium mushrooms (about 1 lb) | 10 to 16 ounces crab meat |
| 5 green onions with tops, finely chopped | 1/4 teaspoon dried thyme |
| 1/4 teaspoon dried oregano | 1/4 teaspoon dried savory |
| ground black pepper | 1/4 cup grated Parmesan cheese |
| 1/3 cup mayonnaise | extra grated Parmesan cheese & paprika for topping |
| * Note: Choose large mushrooms, about 2 inches across, and when cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned crabmeat, be sure to rinse it first. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika Bake for 15 minutes. Remove from oven, and serve immediately |
( recipe courtesy of Wilma Scott )
Back to top of page
| 5 lbs ground meat ( 1/2 beef + 1/2 turkey) |
2 - 15oz cans kidney beans (optional) |
| 1 Package Wick Fowler's© 2 Alarm Chili Mix |
2 cups diced white or yellow onion |
| 2 - 15 oz. cans Contadina© roasted garlic tomato sauce |
2 cups diced bell pepper |
| 2 - 15 oz. cans diced tomatoes |
|
| Brown all of the ground meat in a large
(5 qt. or more) stew pot. After browned, drain the meat. Add the diced
vegetables and simmer for 15 minutes. Add the canned tomatoes, tomato
sauce and beans (if used), spices and simmer for 1 hour. |
Back to top of page
Robert's Buffalo Wings
| 4 -8 lbs. disjointed chicken wings * | 4 cups buttermilk |
| 3 - 5 tbsp salt | 3 - 4 tbsp cayenne pepper |
| 4 - 6 cups peanut oil | 4 - 6 cups flour |
| 1 lb. butter | 1 large and 1 small bottle tabasco sauce |
| 1/4 cup worcestershire sauce | 1/4 cup soy sauce |
| 6 bay leaves | |
| * Cut off and discard the tips of each wing. Cut the main wing into two parts at the second joint | |
| 4 -8 lbs. disjointed chicken wings | 3 - 4 tbsp cayenne pepper |
| 4 cups buttermilk | 3 - 5 tbsp salt |
| Marinade - Mix all of the
marinade ingredients, except wings, in a large ziploc bag, mix well, then
add the wings and mix. Refrigerate overnight. Instructions - Remove the wings from the bag and wash off the buttermilk. Mix the flour and 3 - 4 tbsp cayenne pepper in a bag or bowl, then dust the wings in this mix. Heat the peanut oil in a large casserole dish or deep fryer. When hot, add some of the wings and stir occasionally for about 10 minutes, or until golden brown and crisp. Remove and drain well. Cook the remaining wings. Sauce - Melt 1 lb. butter, tabasco sauce, soy sauce, worcestershire sauce, and bay leaves. Dip the cooked wings in the sauce and place in a baking pan, then add tabasco on top. In 250F oven, cover and bake for about 40 to 50 minutes. |
( recipe courtesy of Robert Pineset)
Back to top of page
| 1-3/4 oz. Sauza Gold tequila | 2 oz Goodflow lime juice |
| 1-3/4 oz. Hiram Walker triple sec | Splash of orange juice |
| Fill a 16-oz tumbler with ice, and add all ingredients. Pour into a coctail shaker and shake vigorously |
Back to top of page
| 2 to 3 tablespoons margarine | 1/2 tablespoon ground cumin |
| 1 pound boneless skinless chicken breasts, cut in 1/2 inch cubes | 1/2 tablespoon ground black pepper |
| 2 poblano peppers, diced | 1 tablespoon chicken base (below) |
| 2 Anaheim chili peppers, diced | 1 tablespoon salt or less to taste |
| Kernals from 1 ear of fresh corn | 1 1/2 bay leaves |
| 1 large tomato diced | 15 ounces tomato juice |
| 1/2 large onion, diced | 3 quarts water |
| 2 cloves of garlic, finely chopped | Monterey Jack or Cheddar cheese and tortilla chips, for garnish |
| In a soup or stock pot, melt the margarine and add the next seven ingredients. Sauté until the chicken is cooked, the veggies are tender and the onion is transparent. Add the cumin, pepper, chicken base, salt, bay leaves, tomato juice and water. Bring to a boil, reduce the heat to medium-low and simmer for 5 minutes. Serve with shredded Jack or Cheddar cheese and broken tortilla chips. Makes about 3 1/2 quarts. Chicken Base: Chicken base is a chicken flavored seasoning paste which can usually be found in jars at supermarkets. If it can't be found, the 1 tablespoon chicken base and 3 quarts of water can be replaced by 3 quarts of chicken broth. |
Back to top of page
| 1/3 cup raspberry vinegar | 1 teaspoon salt |
| 1/2 cup sugar | 1 teaspoon dry mustard |
| 1-1/2 tablespoons minced onions | 1 cup vegetable oil |
| 1-1/2 tablespoons poppy seeds |
Salad
| 1 - 2 pounds baby spinach | 1 pint sliced strawberrys |
| 1/2 cup chopped pecans |
| Dressing: Put vinegar, salt, sugar, dry mustard and
onion in a blender and blend while slowly adding the oil. When thick,
add poppy seeds. |
Back to top of page
.....
go back to OneMagic's homepage