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Paenut clusters


1 16oz bag of semi sweet chocolate chips

1 16 oz bag of butterscotch chips

1 16 oz bag of salted spanish peanuts (The kind with the red "husk" on still)


 IN a double boiler melt the bags of chips together until mixture is smooth. Stir constantly to avoid burning. Add in spanish peanuts. Mix in well, reduce heat. Use two spoons to drop chocolate covered peanuts onto wax paper cover cookie sheets. Refrigerate till set. Eat and enjoy!


(Now where is my skoli info!?)

Lady Tam

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Should it be deep fried "Elvis" style,or eaten raw?

How the heck would you deep fry a peanut butter and bannanna sandwich anyway?

There is a wire contraption special made for this, sort of like the wire baskets made for making popcorn over a fire.  Place the item of your choice in it, close it up, grasp by the long handle, and plunge into fat fryer.  Pressure on the handle keeps it closed, and holds the sandwich together.


If you could see my waistline, you would understand how I know these things...  :)

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On the topic of bananas!


Banana Sundae sauce


1/2 cup butter or margarine

1 - 1/2 cups confectioners' sugar

1 Tablespon water

1 teaspoon lemon juice

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

2 cup sliced firm bananas (about 2 large)

Vanilla ice cream


 In a small saucepan, melt the butter. Whisk in the confectioners' sugar, water and lemon juice until smooth. Cook over meduim-low heat for 3-5 minutes, stirring occasionally. Remove from heat; stir in vanilla and cinnamon. Fold in bananas. Serve warm over ice cream. Yeilds about two cups of sauce.



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Another good Summer recipe!


Chicken Salad


8 cups diced chiken breast

2 cups diced celery

1/2 cup chopped pimento

1/2 cup water chestnuts chopped, drained

1 - 20oz cans pineapple chunks well drained

1.2 cups pecans, chopped


1 cup Mayo

1 cup cream

1 cup sugar

1 tsp curry powder

1/2 tasp pepper

1/2 tbsp salt


 Combine chiken, celery, pimento, water chestnuts, pineapple & Pecans. Mix all dressing ingredients and pour over chiken mixture. refrigerate. Serve on Lettuce base.


 (This stuff taste fantastic!)

Lady Tam

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lstormhammer's insanely good curry.


I've been working on my curry recipe for some time (as many of you know) and this is the current contender that comes out amazingly good. This recipe can be altered to vegetarian tastes, I've not yet attempted vegan on this one, but it shouldn't be too hard, replace the chicken with tofu, or broccoli, or what have you.


2lbs chicken thighs, boned and skinned (they're cheaper than breast meat, and tastier, IMHO)


2 medium, or one large onion, sliced thin


2 medium, or one large red bell pepper, sliced thin


2 14.5oz cans of vegetable broth (I've done this with chicken broth, the Veg makes it taste better)


1 big handful of basil leaves. No stems.


a small pat of butter or a jigger of olive oil.




Masala (usually a combination of hot paprika, chili powder, black pepper, garlic powder, dried ginger, red pepper flakes, cinnimon, and cumin) about 2 tlbs total.


2 packages of Sun and Bird curry base (small gold package, it's yummy)


Heat oil over low heat, add onion and bell peppers and a dash of salt. You want to sweat these over low heat until they become brown and nutty (yum!)


Add the basil, veg broth, any other tasty veggies you want. This is more a matter of personal taste than anything.


Cover and let this come to a gentle simmer.


Chop the onion into bit-sized pieces, brown in a medium-heat pan until golden, brown, and delicious. Add chicken parts to proto-curry.


Let the whole mess simmer as long as you want. The longer you let it simmer, the tastier it becomes.


about 20 minutes before serving, fire up your favorite rice-producing ability, I usually make mine in a rice cooker, as I'm lousy with stovetop rice.


About 5 minutes before serving, chop up the curry base into tiny cubes, and drop into the curry. Stir slowly until everything comes together. The correct consistancy should be 'Gravy-like'.


If it's too thick (like you can stand a spatula in it) add some chicken broth until it reaches the correct consistancy. Too thin? Add a small slurry of cornstarch, and stir until thickened.


Serve over the rice (I reccomend Basmati or Jasmine) serve with some bread and you're set.


--Iron Chef LSH

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here is our cooking thread! If you guys thought those two recipes were something check out some of these guys! We have everything from spicy hot to oh so sweet in here!

Lady Tam

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Shredded pork.


3 lbs pork shoulder, bone-in.


1/4 cup taco seasoning mix (more if you prefer)


1 sweet onion


1 bell pepper (red)


2 cups veg broth or chicken stock.




Place shoulder in crockpot


dice onion and pepper into 1/4th inch cubes, add to 'pot


add liquid and taco seasoning, cover and let set for 6 hours on high, 8 hours on low.


Make up your taco fixins, pull bone from pot, shread remaining mixture, serve, eat, burp, have a cervesa, nap.



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Shredded pork.

I do one that is close, but I go from scratch, no mix.

Makes great tamale filling.



I prefer a boneless pork blade roast, about 2-3 pounds.  I trim the fat, as well as I can, and put it in a large pot, and nearly cover it with water.


Add 2 large quartered onions,

3 fresh chopped jalapeno peppers,

8 minced garlic cloves,

2 teaspoon ground coriander

2 teaspoon ground cumin

2 teaspoons crushed dried oregano,

1/2 teaspoon salt (I use kosher)

1/2 teaspoon ground black pepper


Bring to boil, reduce heat and simmer, covered 2-3 hours until tender.  Remove from liquid, shred meat, use in meal.


If you use a crock pot, low setting for 8-10 hours, high setting 4-5, and reduce water to about a cup.

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