Alcohol Anyone!!

Now the Neelys I like not only because her wig is more realistic then Paula Dean but because they make dishes that include ingredents around the house and they usally put a new spin on something that I can already make but this is for a begginer if someone does not move well around the kitchen they should be able to pull this off. Remember that confidence is key when cooking http://www.foodnetwork.com/recipes/michael-chiarello/rose-and-summer-fruit-sangria-recipe/index.html

Rose Sangria with Fruit

• 3 bottles rose wine
• 1 1/2 cups 3/4 cup orange liqueur
• 1/2 cup sugar
• 2 apricots, sliced thin
• 2 plums, sliced thin
• 2 peaches, sliced thin
• 1 pint raspberries
• 1 lime, thinly sliced
• 1 lemon, thinly sliced
• Ice cubes

Directions

In a large pitcher, combine the wine, brandy, and orange liqueur. Pour in sugar, stir or shake the pitcher thoroughly to mix. Add all fruit at once. Allow the mixture to sit for 1 hour before serving to allow the fruit flavor to come through

Mistake this is not a Neely's Drink this is for Michael Chiarello 

Getting Ready 4 Summer

This is a Paula Deen Recipe I like her a little sometimes I catch her show but rarely this time I was looking thought the channels and I caught this recipe there are a lot of kids in my family and I thought that they might enjoy this during the summer this is one I have not tried yet but I love ice cream sandwiches so i am sure it will be good here's the recipe and the link to see the finishing product.
http://www.pauladeen.com/recipes/recipe_view/frozen_banana_split

24 (3.5-ounce) ice-cream sandwiches, unwrapped
6 medium bananas, peeled and thinly sliced
1 (12.25-ounce) jar hot-fudge sauce
1 (10-ounce) jar maraschino cherries, drained and finely chopped
1 (8-ounce) package milk chocolate covered toffee bits, divided
1 (12.25-ounce) jar butterscotch ice-cream topping
1 (8-ounce) container frozen nondairy whipped topping, thawed
Directions:
Line a 13 by 9-inch baking pan with heavy-duty aluminum foil. Place half of ice-cream sandwiches evenly over bottom of pan, completely covering bottom, cutting sandwiches to fit, if necessary. Top evenly with banana slices. Pour hot fudge sauce over bananas. Top with cherries and 1/2 of the toffee bits and pour butterscotch evenly on top. Layer with remaining ice cream sandwiches and spread whipped topping over sandwiches; sprinkle with remaining toffee bits. Cover and freeze for at least 4 hours. Remove from pan, using foil handles. Cut into squares and serve

Hint: some of theses toppings can be replaced for your own favorite banna spilt  toppings

Pepper Pot Part 2

Put the heel or trotters in covered pan with water to boil. Skim. When half tender add other meat and hot water to cover. Add all other ingredients and simmer until meat is tender. Adjust flavor with salt and sugar.

Hint: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day. 

 Ingredients 2 lbs cubed lean beef 1 cow heel, quartered 1 lime ½ cup casareep 2 hot peppers 1 cinnamon stick 3 cloves Thyme 2 tbsp brown sugar Salt to taste Cooking oil for frying. Preparation Wash meat with lime juice. Set aside. Fry cow heel in a large pot for about 10 minutes. Add enough water to cover cow heel and bring to boil. Fry beef for about 5 minutes. When cow heel is half cooked, about 1 hour, add the beef and casareep and simmer for another hour. Add remaining ingredients. Simmer gently for about one hour until meats are tender and sauce is relatively thick. Directions: Clean meat with vinegar. Cut meat into small pieces. Season with Grace Fish and Meat Sauce, soy sauce and use seasoning from Grace Cock Soup Mix over meat. ( Grace is a brand of Caribbean spices and and food, any supermarket ) Add chopped onion, garlic, e scallion, thyme and salt. Rub in ingredients well. Heat Grace Frying Oil in a pan and fry meat. Add water, scotch bonnet pepper, with additional seasoning and allow meat to cook until tender.

Note: These items do not have to be Grace brand

Pepper Pot Part I

Guyanese Pepper Pot Recipe
Guyanese Pepperpot is an Amerindian dish popular in Guyana. It is traditionally served at Christmas  and other special events; it is also Guyana’s national dish. Pepperpot is typically a stewed meat dish, strongly flavored with cinnamon, hot peppers, and Cassareep (a special sauce made from the Cassava root). Beef, mutton, and pork are the most popular meats used, though some have been known to use chicken. Pepperpot is popularly served with dense bread and butter.Pepperpot Ingredients 2 lbs stewing steak (pork or beef) or brisket 2 pig trotters or cow’s heels (optional: it will make it gooey) 2 lbs ox tail 1 cup cassareep 2 red hot pepper 1 in x 1 in stick cinnamon 3 heads clove 2 oz. sugar Salt to taste 2 stalks basil 1 bunch fine thyme 1 large chopped onion 3 cloves chopped garlic.

How to Satisfy Your Man

Two years ago my boyfriend's cousin asked my boyfriend if he liked my food or loved it. He played off the question but I wanted to know the answer. Being that I was not working and we had no kids I felt like my cooking was all I had to offer. I would pay attention to his reaction when he ate other's food and I noticed it was not the same reaction when he would at home. I was convinced that he only liked my food. I asked him one day "what would you like me to cook" he replied Guyanese food. This confused me because one I am an American and two he knows this. I tried anyway to make some of the Guyanese culture dishes and he was impressed. What I realized is sometimes it’s not about the taste, maybe it is just coming home to a prepared meal or simple knowing I cared enough to feed him. I don’t know but I cook American food way better but he enjoys the Guyanese meals more. I guess he just loves my effort. 

Sweet potatoes

This is a simple way to enjoy sweet potatoes. Its quick, easy, and kids love them. This is from the rachaelray show. I have not tried this recipe yet but I saw this episode and what I like about these is that she used a cheese grater to the back of the lemon to give it more flavor.If you try it let me know what you think this is a link to her website to see exactly what they look like. By the way I would add some brown sugar and cinnimon to this recipe

http://www.rachaelray.com/recipe.php?recipe_id=3605http://www.rachaelray.com/recipe.php?recipe_id=3605

• 2 1/2 pounds sweet potatoes, peeled and chopped
• 1 cup chicken stock
• 1/4 cup honey
• Juice of 1 lemon
• Salt and pepper
• Freshly grated nutmeg, to taste

Let's start off with chicken

One thing I really like to do is marinate chicken some times I buy one from the store but most of the time I make my own. Flavor is everything I start of with green seasoning what this is is simply garlic,celery,onions, cilantro, and thyme leaves. Put all those ingredents in a blender and store it, it will last for two years. It can be used for not only chicken. What I like to do is rub this all over my chicken after it is cleaned, then I add salt and pepper. Everything I use after these ingredents is just by choice.I'm a very spicy person so I also use Adobo and Sazon. These products are made by Goya but any brand will do in addition to my green seasoning I cut up garlic into fine pieces and onion and add it to my chicken. I add garlic powder, onion powder,and sometimes whole peppercorn. After that I put the seasoned chicken in a ziploc bag and freeze it within two days I thaw the chicken out and use it in any dish I prefer.