What's Cookin' Today?

Hosted by Lillian Russo
Group active since Thu, Jul 15, 2010

This is a place to talk about what you're cooking today....breakfast, lunch. dinner, snacks, anything! Even talk about what you made yesterday! Please post the recipe link if possible also! My new blogsite...

Sliders from Cassie's recipe

By Heidi Hoerman
Yesterday at 1:01 PM
Gonna use Cassie's recipe to make sliders and turn a demi-baguette of olive bread we picked up at Trader Joe's yesterday for the rolls. I may get some red peppers roasted to put on them since we don't do tomatoes and maybe some sweet potato oven-fries.

~ One Tasty Burger ~

Fireworks Cocktail

By Renée G.
Yesterday at 12:41 PM
Pinched this today from Food Network. Looks interesting and just wanted everyone here to get an opportunity to see it.

2 cups ice cubes
1/3 cup blue passion fruit liqueur, such as Hpnotiq or Alize
1/4 cup fresh lime juice (about 4 limes)
2 tablespoons blue curacao liqueur
2 tablespoons white rum
2 tablespoons sugar

1 cup frozen strawberries
1 cup watermelon chunks, frozen
2 tablespoons fresh lime juice (about 2 limes)
2 tablespoons white rum
1 tablespoon sugar
1 cup ice cubes

1 cup coconut sorbet
1/4 cup rum
2 tablespoons fresh lime juice (about 2 limes)
1 cup ice cubes

Begin by making the blue layer: Put 1 1/2 cups of the ice cubes in the carafe of a blender. Add the passion fruit liqueur, lime juice, blue curacao, rum and sugar. Blend until slushy and there are no chunks of ice left, adding the remaining 1/2 cup of ice if needed. Transfer to a large measuring cup or small bowl and place in the freezer while you make the next layer.

For the red layer: Rinse out the blender and then add the frozen strawberries, watermelon, lime juice, rum and sugar. Blend until slushy and there are no chunks of fruit. With the motor running, add the ice, a few cubes a time, until thick and smooth. Stir in 1 to 2 tablespoons water if the consistency is too thick. Transfer to another small bowl and place in the freezer while making the final layer.

For the white layer: Rinse out the blender and add the coconut sorbet, rum and lime juice. Blend until smooth and thick. With the motor running, add the ice, a few cubes at a time, and continue to blend until thick and no bits of ice remain.

Pour the red layer into the bottom of six 8-ounce glasses, about 1/3 cup each. Gently spoon 1/3 cup of the blue layer over the red layer so they stay separate. Finish by spooning 1/3 cup of the white layer over the second layer in each glass.

Read more at: foodnetwork.com/....html?oc=linkback

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Grilling of course

By Vickie H
Yesterday at 12:07 PM
My sister and brother in law and their Grand kids will be coming over tonight. Grilling hamburgers, brats, hotdogs. Making baked beans , pasta salad and chips to go with it. Making a oreo pudding pie and not sure what other dessert yet. lol

Hope every one has a Safe and Happy 4th!

What's on your table for the 4th?

By Sherry Blizzard
Yesterday at 10:28 AM
I have salmon to cook on the grill. We like it just buttered, salted and peppered and grilled. That's it. Maybe I'll try those Fritters Lori just got a blue ribbon for as a side dish. Toni T. just sent me a recipe for honey lime shrimp that would be perfect on a salad.


By Ellen Bales
Saturday at 12:27 AM
I just finished making my ELLEN'S LUSCIOUS LEMON LUST for tomorrow's celebration. The store didn't have any lemon pudding except the cook & serve kind (recipe calls for instant). I did a little research and found I could use it anyway. I cooked it according to package directions, chilled it for a few hours and then incorporated it into the rest of the filling. It worked like a charm! The only difference was I added only one cup of milk instead of three. I had been afraid all was lost and that it would be a disaster, but I think this batch is better than ever!

Ut oh......Dinner? Oops....sorry....I ate already!

By Sherry Blizzard
Friday at 8:25 PM
I can't keep out of the white beans and rib greens...I have a wonderful leftover pot roast and potatoes and a side salad with fresh dressing I made out of our herbs and my own vinegar...but.....but....I want more white beans and rib greens. Someone is going to be in terrible trouble sleeping tonight and it's not going to be me....oops!

Stove To Stroganoff

Friday at 8:08 PM
We haven't had this in awhile. Ummmm, mmmmm, good!

If you love Wendy's chocolate Frosty...try this!

By Cindy Smith Bryson
Friday at 7:00 PM
We made several batches of these today for the kids and neighbors. Tastes exact to the original! It only takes about 20 minutes in my ice cream maker. Just watch for the perfect consistency. Frosty heaven!
My Favorite Chocolate Frosty