Native Seminole Indian Braves caught alligators in Florida and other southern states for meat and for the thick leather to trade.

Submitted by VEHAMILTON1

This is an alcoholic shot that basically tastes like the filling on an Apple Pie. You can substitute light apple juice for lower calories if you can find it. I've also made this non-alcoholic as a drink which turned out really well.

Submitted by JABBERWOKEE

Good Eating!

Adapted from: Florida Magazine

Submitted by VEHAMILTON1

From Donna Hay

Submitted by IMELDASHOEQUEEN

What to do with game meat!

Submitted by EMBUXTON

Submitted by AVOCET

Ready for some real fun from Beaufort, SC?!
For more fun recipes see:

"Take A Bite Off The Wild Side" at:

http://recipes.sparkpeople.com/Cookbooks.asp?cookbook=389985

Submitted by VEHAMILTON1

Fun! Fun! Fun! A great tasting and fast meal for seafood loving company. Charleston, SC Style!

For more fun recipes see:

"Take A Bite Off The Wild Side" at:

http://recipes.sparkpeople.com/Cookbooks.asp?cookbook=389985

Submitted by VEHAMILTON1

The "Beaufort Boil" originates from the rich native Gullah people who still live on the sea islands near Beaufort, South Carolina.

Who knew that boiling a pot of shrimp, sausage, potatoes and corn on the cob would become so popular that it is now considered South Carolina's version of the "Backyard Barbecue" .
(cont...)

Submitted by VEHAMILTON1

It is also known as "Frogmore Stew" or the "Low Country Boil".

The term "Frogmore Stew" is a bit of a misnomer. It's not really a stew and there are no frogs in it.

Easy as boiling water! The basic ingredients are simple, shrimp, sausage, corn and potatoes.

Personally, I love crabs, crab legs, Vidalia onions and lemons. So naturally my recipe contains them. (cont...)

Submitted by VEHAMILTON1

It means fried banana.

Submitted by AMBER1293

Yummy alternative to potato salad, get the bananas at your latin grocery

Submitted by CREATIVELIZA

This is an easy, tender, delicious bear roast that you can cook over night in a crock pot or in your Dutch Oven at the campsite.

Submitted by VEHAMILTON1

Iced tea with a kick

Submitted by DOODLESOUP

From "You Can Trust a Skinny Cook," By Allison Fishman.

Submitted by GUEST_CHEF

Submitted by THESVELTEME

Substituting the granulated sugar with Splenda- Sugar Blend for Baking will lower the calories.

Submitted by VEHAMILTON1

recipe should make something very similar to the delightful winning finger-food called the Cajun Pistol at the Gulf Shores National Shrimp Festival

Submitted by AMW211

This is a very "folksie" type of a dinner party. Set out plenty of paper towels, plates and forks.

Once cooked, drain the pot and dump the contents on a table covered with newspaper!

Once the food hits the table, folks dig in! Some stay at the table talking and eating. Others fix a plate and sit down. (cont...)

Submitted by VEHAMILTON1

Some of your guests will like cocktail sauce with their shrimp and others like to dip crab meat in melted butter.

You will find a great Melted Butter and a spicy Seafood Cocktail Sauce recipe later in this tutorial.

This is a great idea for a large outdoor celebration or a Game Day Party!

It is a lot of fun!!

You can easily entertain and feed a large crowd of people. (cont...)

Submitted by VEHAMILTON1

A rich, flavorful, bunless burger that would be great to serve for company. You could sub any flavorful red meat for the bison.

Submitted by BACKTOHERROOTS

From "You Can Trust a Skinny Cook," By Allison Fishman

Submitted by GUEST_CHEF

My husband always orders these when we go out so I decided to make them at home and he LOVED them!!

Submitted by HOTOMALE

Submitted by ANIMALTALKER

"O.K. Throw a whole lot of spice into boiling water. Add each ingredient in turn." "Wait for everything to cook... drain and dump the pot out on the Sunday Paper and folks start eating?!"

Yes. Simple as boiling water.

Which brings me to the issue of good water quality. (cont...)

Submitted by VEHAMILTON1

Always use fresh spring water for drinks, teas and seafood. Anything less will compromise their flavor.

Public safety requires chlorine in water to fight dangerous bacteria. And this is a good thing, but you need to check your water. Take a drink of spring water and then a sip of tap water. You will notice the chlorine in your water.

Besides ruining the flavor of tea and seafood, research has connected chlorine in tap water to weight gain. (cont...)

Submitted by VEHAMILTON1

Slow Roast or Crockpot overnight or roast in your Dutch Oven at the campsite!

Your choice. Either cook your wild boar leg in the oven at a low temperature for several hours.

Or brown it on all sides in a large cast iron skillet, place in a a slow cooker with a can each of Onion Soup, Mushroom Soup and water.

Submitted by VEHAMILTON1

Cook overnight and stick a few cloves in wild game meats to reduce their wild game taste. Great for Dutch Oven at Campsite.

Submitted by VEHAMILTON1

Expand your meat choices by learning how to cook wild boar.

Submitted by CRZYLLAMA71

A recipe from Whole Foods Market for a tea that is made with apple juice and spices. I like it served warm better than cold - it's like apple-cider!

Submitted by KRAVMAGAGIRL

Later in this tutorial, you'll find the recipes for a Family Night Dinner for 4-6 people or to feed larger gatherings of 12 or 25 people. I hope you try this!
Love, Vera

Most people who prepare the stew like to cook it outdoors in a large steamer pot.

You will need a cooking pot with a propane burner. (cont...)

Submitted by VEHAMILTON1

If you do not have one of these very large pots and you prefer to cook it indoors on you stove top, No worries.

You can easily prepare this indoors and make it any time of the year that you want to.

Use two of your largest pots like the ones that you would use to make spaghetti in.

Place half of the ingredients into each pot and follow the same cooking method. Too easy! (cont...)

Submitted by VEHAMILTON1

From delicious

Submitted by IMELDASHOEQUEEN

Refreshing!! Make a double recipe. Chill some of the steeped tea and freeze some into ice cubes ahead of time.

Submitted by VEHAMILTON1

Submitted by JUDIMOON

Submitted by SADIE78

This recipe is a great alternative to pan-fried catfish. A combination of cornmeal and a variety of spices gives this recipe a savory kick in less than 30 minutes."

Submitted by MORETHANWEIGHT

While this uses Kentucky Bourbon, I'd consider this only an alcoholic beverage as much as a Bourbon Ball is an alcoholic candy.

Submitted by MARTINIGAL413

One Week Before Your Party

1. Call a local fish market to make a big order in advance.

2. Organize a few friends to help cook and set up tables.

3. Put a couple of guys in charge of ice and refilling coolers.

4. You will need a 10 gallon Cooking Pot Set with a basket and a stand. And a propane tank.

5. Set it up a week in advance and test it to make sure that it is working properly. (cont...)

Submitted by VEHAMILTON1

One Week Before The Party

Budget wise, the best set up for this party is a combined Pot Luck Dinner & Beaufort Boil Party.

1. Invite folks to come for a Pot Luck and a Seafood Boil.

2. You supply the seafood.

3. And ask your guests to bring:

~ A Covered Dish to share
~ Drinks for them and their kids
~ Lawn chairs and blankets

4. Decide a time to end the party or leave it open. (cont...)

Submitted by VEHAMILTON1

This is the best way to grill a chicken! The meat is sooo tender and moist with no added fat! And it's EASY!

Submitted by ANNETTEMOM

Low calorie margarita

Submitted by RACENECK2000

You will be hard pressed to find an easier recipe for bread than this one!!! Pretty much any beer will work in this recipe, though i've had fun with beers like Bell's Cherry Stout and Big Sky Brewing's Moose Drool...so don't be afraid to throw in a bottle of your favorite intriguing beer! Just keep in mind, the same rule applies to cooking with beer as applies to cooking with wine: if you wouldn't drink it, don't cook with it!

Submitted by DAMIENDUCKS

Submitted by EGANZER

1. Set up your tables.

2. Set up 2 Beverage Stations.

Station 1: "Adult Only" for alcohol.
Put beer and wine on ice in a wheelbarrow lined with plastic.

Station 2: Soda Station. Put 2-liter sodas and cups on a card table. Set large coolers of ice and ice scoops next to it. (cont...)

Submitted by VEHAMILTON1

Night Before The Party.

1. Wash punch bowl, coffee pot and decorate dining room table.

2. Chop up your sausages and vegetables.

Chopped potatoes turn brown if not used right away.

Have a guest chop potatoes when you are ready to cook. (cont...)

Submitted by VEHAMILTON1

Submitted by VEHAMILTON1

Spicy!!

Submitted by VEHAMILTON1

EASY, good AND healthy

Submitted by KJB080401

Lite & Lovely!! The Cocktail for a Ballerina.

Submitted by VEHAMILTON1

This is an authentic recipe for Tandoori chicken modified to fit a more healthy lifestyle. Serve with couscous or rice, cucumber salad and grilled veggies. I did not add the marinading time to the prep time on this one.

Submitted by SHY_BABYGRRL

This drink will help you beat the summer heat. Its lite yet healthy.

Submitted by AMIT14

This is one of my family's very favorite dinners. One of the best things about this recipe is how easy it is to adjust to your own tastes. I entered it in with my true ingredients, which are SPICY! If you don't like it super spicy, adjust your ratio of Sweet Thai chili sauce (found in the grocery store asian food section) and the spicy Sambal Oelek (found in the same section). Try 1/4 cup of sambal oelek and 3/4 cup sweet chili sauce. Also very good with skinless chicken thighs, trimmed. I just ordered PB2 and am looking forward to trying it with this recipe, to cut the fat back even further!

Submitted by MISSRED1970

one version

Submitted by LITTLEMICHELE

This soup is excellent. Add more red paste or a couple of red chili peppers to zip it up a bit more. galangal and lime leaf can be a bit hard to find but it is worth it if you do. Look in the frozen foods in your asian market for Tom Yum soup base Kit.

Submitted by DEBDURDA

My grandma would make bread and my mom would get us there just as it was coming out of the oven. She used this recipe to make her cinnamin rolls with as well. It all was so yummy.

Submitted by KING*GET*FIT

~ One Week Before Party ~
Buy table cloths, plates, cups and utensils, seashells and fish nets to decorate with.

~ Day Before Party ~
Buy food, drinks, vegetables, spices and water.
Buy flowers for your Buffet Table.

~ Morning Before The Party! ~
Pick up seafood early in the morning and refrigerate until ready to use. (cont...)

Submitted by VEHAMILTON1

Remember: Contact your local fish market a week before the party.

They may need you to place an order in advance for larger quantities of seafood.

Let them know what you want to buy and when you will come in to pick it up.

Talk with the clerk about what you are planning to make.

If you have any questions about storing and preparing seafood, they are the ones to talk with. (cont...)

Submitted by VEHAMILTON1

Chef Jody Adams of Rialto at The Charles Hotel in Cambridge is famous for this type of rustic dish. At the restaurant she serves the stew on mashed potatoes.

Submitted by COMMITMENTS

Ingredients
1.5 ounces lemon/lime vodka
1.5 ounces lemonade
1.5 ounces pomegranate juice
4 ounces club soda

From Fitness Magazine

Submitted by FITTNESS_SMILES

A DIFFERENT TASTE

Submitted by SHEILABECHEL

A Delish Dish!

Submitted by ECLEMENTE

"Beautiful table?"

"What is beautiful about throwing boiled seafood and vegetables on a table piled with newspaper?"

The answer is "Not much."

However, we are having a Beaufort Boil & a Pot Luck!

So, there will be a plenty of food.

We need to plan on setting up 4 tables as stations for food and food preparation.

And set up a card table and a wheelbarrow for beverages.
(cont...)

Submitted by VEHAMILTON1

1. "Cooking Station"
Food Preparation- Set up a table near the cooking pot to hold the food going into the pot.

2. "Buffet Table"
Set up tables in the garage or use your dining room table for salads, cold foods and covered dishes.

3. "Seafood Table"
Cover a table with a plastic table cloth and newspaper to soak up liquid from the boiled seafood.

4. "Adult Only" Beverage Station
Use a wheelbarrow lined with plastic for beer and wine.

5. "Soda Station"
Set up a card table with cups and coolers for soda. (cont...)

Submitted by VEHAMILTON1

A Taste of The Bahamas

Submitted by CHUNKALOVE20

A fantastic beach drink! Great for an evening on a beach in Jamaica watching a sunset.

Submitted by VEHAMILTON1

Inspired by many cups of conch chowder throughout the Caribbean

Submitted by MARKSEREGHY

Remember the 1961 Elvis Presley film "Blue Hawaii"?
Kick back, watch the film and enjoy.

Submitted by VEHAMILTON1

This is a famous Bahamian dish that you can change or add ingredients to your liking. This was even entered by a true born Bahamian! Remeber conch salad tastes best after a couple of days yet its still delicous right after being made.

Submitted by PHILLYPJM

Submitted by JACINDA222

1. Set a table near the pot where the food will be cooked.

Cover the table with white plastic table cloth.

2. Set the bags of ingredients on it that are going into the pot.

3.Keep the food refrigerated until ready to use. (cont...)

Submitted by VEHAMILTON1

4. Set spices, utensils, plastic wrap, aluminum foil, oven mitts, dish cloth and apron on the table.

5. Set 7-8 gallon jugs of fresh spring water on the table.

6. Set an old cooler next to the table to keep cooked crabs hot while you finish cooking.

7. Set a trash can in the cooking area away from the table but in reach if needed. (cont...)

Submitted by VEHAMILTON1

Submitted by LADNBA

Submitted by CELTIC_WITCH

Invented this recipe for my son, the only one that eats crawfish, it is meant to be served with cornbread and a dollop of sour cream. :)

Submitted by JESCHAINKS

Frozen refreshing treat!

Submitted by VEHAMILTON1

Use your dining room table for the "pot luck" foods that guests bring, cold foods like salads and deserts do better out of the sun.

You can use your dining room:

1. Cover the table with a table cloth and decorate it with flowers and sea shells. (cont...)

Submitted by VEHAMILTON1

3. Set out plates, bowls, forks, knives, spoons and napkins on one side of the table.

4. Leave plenty of room in the middle of the table for the dishes your guests will bring.

5. Place punch bowl, desert plates, cups and napkins at the other end of the table.
(cont...)

Submitted by VEHAMILTON1

Submitted by COCOCOOKS

Based on a recipe for dandelion soup, can be made with any bitter green. I made with an un-named bitter green from the CSA, but I'm sure it would be good with arugula or radiccio.

Submitted by ARIANERA

Wild meats tend to have a "gamey" flavor. You can reduce that taste by skimming away all excess fat.

You can grill or pan fry your streaks.

Submitted by VEHAMILTON1

My Cuban De Lite!

Submitted by VEHAMILTON1

You can set up your "Pot Luck" table in the garage to keep cold foods on and out of the sun.

1. Use 2 folding tables to make a long serving area.

2. Decorate the tables with plastic table cloths, sea shells and hurricane lamps with candles.

3. Place sturdy plates, desert plates, bowls, napkins and utensils on the table. (cont...)

Submitted by VEHAMILTON1

4. Turn the stack of disposable plates upside down on the table.

This will keep dust and/or pests from landing on the top of the plate your guests will eat from.

5. Make sure all of the food stays covered with plastic wrap or aluminum foil.

6. Set deserts, desert plates, cups and napkins on the other end of the table. (cont...)

Submitted by VEHAMILTON1

A special holiday dinner for two

Submitted by GEORGEVW

Enjoy this lovely tea anytime. Very refreshing.

Submitted by VEHAMILTON1

Pekin ducks, also called Long Island ducks, are the only choice in most supermarkets. Almost always sold frozen, the duck must defrost in the refrigerator for at least one day before cooking. To feed six people, steam one duck after the other and then roast all the pieces together in an oversized roasting pan or a large jelly-roll pan.

Submitted by MSDESERTRODENT

Exciting evening tea for entertaining!!

Submitted by VEHAMILTON1

1. Set the table in an open area.

2. Make sure there is plenty of room for folks to walk around the table with ease.

3. Use umbrella tables if you can.

4. Cover the table with a white plastic table cloth.

5. Then, cover with several layers of newspaper, thick enough to absorb liquid dripping from the boiled seafood. (cont...)

Submitted by VEHAMILTON1

When everything is cooked, pour the seafood onto the newspaper or onto large platters or pans.

5. Set melted butter, cocktail sauce, crackers and Tabasco Sauce on the table in easy reach of guests.

6. Set out plenty of paper towels and a basket with little packets of moist towelettes.

7. Set a pail on the table for people to throw corn cobs and shrimp shells into. (cont...)

Submitted by VEHAMILTON1

Tired of plain hard-boiled eggs? Try North African baked eggs-- very very tasty and easy to make.

Submitted by KYTYNGURL2

For adults!

Submitted by HELINA1986

This recipe uses Elk instead of beef for a lower fat version

Submitted by GARDEN99824

Guanabana (Soursop)

Submitted by MARITZABAEZ

Submitted by ABIGAILRUSSELL

Submitted by LRUSSELLFAMILY

Instead of passing-by these baby ferns in the grocery store, try this as an alternative to asparagus, green beans or artichoke!

Submitted by ENCHANTEDALANA

A healthy take on fish and chips, with the delicious fiddleheads to boot.

Submitted by ANKARIA

1. Cover a Card Table with a colorful plastic table cloth.

2. Put 2-liter bottles of soda and colorful cups on the table.

3. Place a large cooler for ice and 2 ice scoops next to the table.

4. Set a garbage can in the area. (cont...)

Submitted by VEHAMILTON1

1. Set wheelbarrows in the shade near the table.

2. Line the inside with plastic, cut big enough to hang over the sides of the wheelbarrow.

3. Tie shoe strings through the handles of cork screws and bottle openers. Hang from the wheelbarrow's handles.

4. Fill the wheelbarrow with ice, beer and wine.
(cont...)

Submitted by VEHAMILTON1

This is “pan-Mediterranean” in its flavors and employs a method of cooking fish by keeping it moist in a zesty sauce. You can also add capers, roasted peppers or sun-dried tomatoes to the sauce.

Makes 2 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

Submitted by IAMKEEBLER

Low alcohol, low cal option - beautiful martinis!

Submitted by MARTINIGAL413

Haven't tried it yet myself but sounds delicious

Submitted by SHANNON_A06

One of my favorite drinks. The calories are not bad at all. Great to make one pitcher and enjoy with friends.

Submitted by ALIBJ572

Meet and greet your guests.

1. Greet folks as they arrive.
2. Always use their name.
3. Take pictures!
4. Thank them for bringing a dish.
5. Have an aide take their dish to the Buffet Table.
6. Offer them a beverage.
7. Introduce to other guests.
8. Point out the food, beverage and ice stations.
9. Point out an area where they can spread blankets or set up their lawn chairs. (cont...)

Submitted by VEHAMILTON1

Some guests will offer to help. They want you to have fun and enjoy the party with them.

So, take them up on their offer!

Assign little tasks.

They can help:
1. Assist at the "Cooking Station".
2. Chop Potatoes right before cooking.
3. Receive covered dishes to put on the Buffet Table.
4. Refill trays on the Buffet Table.
5. Cut cakes and pies for desert.
6. Refill beer, soda and ice.
7. Take care of the music. (cont...)

Submitted by VEHAMILTON1

"Do frog legs taste like chicken?"

No. Cooked right, they have a naturally tangy flavor, smokey, tender, juicy and delicious!

Frog legs are an exotic Cajun delicacy from South Louisiana.

Grill over a very hot flame a few minutes. Frog legs have no fat. Overcooking or cooking too slow makes them dry and tasteless.

Fish them out of the bayou or contact Church Point Wholesale online for premium quality, cleaned, quick frozen legs.

Submitted by VEHAMILTON1

recipe from Fitness Magazine for all the Lemonade Lovers. ¢¾

Submitted by AMBITIOUSBEAUTY

This is a great picture of our President Obama enjoying some Fried Frog Legs, a famous Creole delicacy in the French Quarter in New Orleans, Louisiana!

Submitted by VEHAMILTON1

This recipe by far makes the most tender, juicy, tangy and delicious frog legs you will ever have.

Church Point Wholesale has premium quality, cleaned, quick frozen frog legs online.

Submitted by VEHAMILTON1

~ After Party ~

A great thing about an outdoor party like a barbecue or a seafood boil is that it is a very casual social gathering.

A lot of friends and friends of friends will come by to see each other.

As a Host, you will spend a lot of time meeting, greeting and talking to guests that you barely know. (cont...)

Submitted by VEHAMILTON1

You may feel that you did not get the quality time that you wanted to spend with your family and close friends.

That is the origin of the "After Party".

An After Party is an extended period of time for close friends and family to be together after the official party has ended.

Sometime After Parties are planned and sometimes they just happen.

This depends on the atmosphere of the first party. (cont...)

Submitted by VEHAMILTON1

Submitted by STRONGBODY16

Wonderful served with a fresh artisan bread.

Submitted by PAINTEDMOMMY

This is a 5 ingredient or less recipie from cookinglight.com, this is super delicious and can really fill you up!

Submitted by SORCHA89

Easy to make and delicious!

Submitted by AMARELAVITA

~ After Party ~

Most people will follow the lead of the Host and Hostess.

1. Ask a friend to be in charge of the After Party and invite folks by word of mouth.

2. Once most of the guests have left and gone home, clean up the party area and move the party into the house.

3. Bring in any food and refreshments that are leftover and put it on the Buffet Table in the dining room. (cont...)

Submitted by VEHAMILTON1

4. You may not have gotten a chance to eat much. Fix yourself a plate, get a drink, sit down and relax.

5. Enjoy your friends, family and folks that you love and don't get to see very often.

6. Most parties fizzle out when the host is ready to retire.

7. Let folks know that you are bringing the party to close.

8. Tell them you loved having them.

9. Remind folks to drive carefully going home because you want to see them again at the next party.

Submitted by VEHAMILTON1

Wild goose has very little fat. Using a cooking bag and laying slices of bacon on the breast will keep it moist during baking.

Submitted by VEHAMILTON1

Beautiful and Sparkling!

You will love this sparkling and healthy cranberry tea punch for any special occasion!

Submitted by VEHAMILTON1

The real Hungarian Goulash, from a real Hungarian! Guaranteed satisfaction!

Submitted by ISTVANNEMETH

found at http://cookalmostanything.blog
spot.com

Submitted by AWLASS

This is the Gumbo my momma taught me to make. I adapted it to make it healthier. Instead of making the 1 cup flour/1cup oil for a rue. The flour is browned in a black iron skillet and I only need about 3 tablespoons of oil to caramalize the onions and cook the other veggies. This is a family favorite. Hope you enjoy.

Submitted by LOGANSGRAMMIE

This is a very popular cajun recipe for Gumbo. for those that don't know what File it it's ground dried sassafras leaves that are ground down to a fine powder..very flavorful.

Submitted by PHILSPHATWIFE

Tell the kids, "We're having Frogmore Stew tonight..." and watch for their reaction!!

Honestly there are no frogs in this stew!

The origin of this recipe comes from the native Gullah people who still live on the sea islands in St. Helena Island near Beaufort, South Carolina.

The name Frogmore comes from the old name of the town center in St. Helena Island.

The dish became popular when a Guardsman Richard Gay served the dish at a National Guard cook out 60 years ago. (cont...)

Submitted by VEHAMILTON1

(4-6 Servings)
Fresh Water
2 Bottles of Beer if you want
1c Old Bay Seasoning or Crab Boil
1c Zataran Cajun Seasoning
3T Whole Black Peppercorns
2c Lemons
2 lbs. Crab or Crab Legs
2 lbs. New Red Potatoes
2 lbs. Turkey Smoked, Kielbasa or Hot Sausages
1 Large Vidalia Onions
4 Large Ears of Corn, cut into quarters
2 lbs. Large Unpeeled Fresh Shrimp
(Use 4 lbs. of shrimp if you have no crab legs) (cont...)

For more information on the Beaufort Boil Party, go to:
"Take A Bite Off The Wild Side!"
http://recipes.sparkpeople.com/cookbooks.asp?cookbook=389985

Submitted by VEHAMILTON1

The Hamburger of Greece

Submitted by FUZZYVEGA

Refreshing!! Rejuvenating on a hot afternoon.

Submitted by VEHAMILTON1

My vegetarian kids love this dish. Cut into smaller servings for a great appitizer.

Submitted by KLCHILES

Classic Greek Salad

Submitted by CRICKETRO

(12 servings)

6 gals. Fresh Water
1c Old Bay Seasoning
1c Zataran Cajun Seasoning
3T Whole Black Peppercorns
2c Lemons

4 lbs. Crab or Crab Legs
2 lbs. New Red Potatoes
2 lbs. Smoked Turkey Sausages
2 Large Vidalia Onions
12 Large Ears of Corn
4 lbs. Large Unpeeled Shrimp
(Use 8 lbs. of shrimp instead of crab legs) (cont...)

Submitted by VEHAMILTON1

(12 Servings)
2 Sticks of Unsalted Butter
6 Garlic Cloves

(25 Servings)
4-6 Sticks of Unsalted Butter
12 Garlic Cloves

In a sauce pan, melt butter and the peeled garlic cloves over medium heat. Simmer for 3 to 4 minutes. Remove from the heat and discard the garlic cloves.
Serve hot immediately. Serves 12 - 25

For more information on the Beaufort Boil Party, go to:
"Take A Bite Off The Wild Side!"

http://recipes.sparkpeople.com/cookbooks.asp?cookbook=389985

Submitted by VEHAMILTON1

Adapted from a Rachel Ray 10-spot recipe, this combination sounds weird, but quickly became a favorite in my house! Marinara sauce and cheese makes everything tasty!

Submitted by SCHWINNER!

I come from a family of farmers. My Grandparent's used almost every part of the hog that they butchered including the head and ears.

This is the closest recipe that I could find that resembles my grandmother "Bigmamma's' old family favorite Hog Head Cheese or Souse.

Submitted by VEHAMILTON1

"This recipe was wonderful! Probably one of the best I have tested!" Chef Meg really didn't have to change this recipe very much. It certainly gets her stamp of approval though! She did increase the serving size.

Submitted by CHEF_MEG

Seared Halibut with Lemon and Chives

Submitted by REJOICE750

I found this on someone's blog, but now I can't find it again! I did find the same base recipe I used here: http://www.recipesindian.com/indian_recipes/indian_snacks_recipes/Butter-Biscuit.html. If you know what blog featured the recipe, please let me know! I used half / half butter and shortening for sturdiness, added brown sugar for flavour and decorated them with pepitas and a Craisin centre. I also watched these like a hawk in the oven - they can be finicky because they contain (gluten-free) chickpea flour as part of the batter and spread like crazy!

Submitted by JO_JO_BA

This is a make at home ice cream that is TASTY and relatively easy

Submitted by AUBRAZILLA

Curl up with a cup!

Submitted by FEATHEREDPINES

Submitted by SARRA91

(25 Servings)

6 gals. Fresh Water
2 Cans of Old Bay Seasoning
1 Can of Zataran Cajun Seasoning
1/2 c Whole Black Peppercorns
1 qt. Apple Cider Vinegar
5 Lemons- cut in halves
10 lbs. Crab or Crab Legs
10 lbs. New Red Potatoes
10 lbs. Turkey Smoked, Kielbasa or Hot Sausages
5 lbs. Vidalia Onions
25 Large Ears of Corn, cut into quarters
10 lbs. Large Unpeeled Shrimp
(Use 20 lbs. of shrimp instead of crab legs) (cont...)

Submitted by VEHAMILTON1

1 c Ketchup
1/2 t Splenda
1 t Salt
1 t Black Pepper
4 t Lemon Juice 4 tsp
1/8 t Tabasco Sauce
1 t Worcestershire Sauce
4 Garlic Cloves

Mix together the ketchup, Splenda, salt, pepper, lemon juice, Worcestershire and Tabasco Sauce to the bowl. Finely chop the garlic and add it to the bowl. Mix well and chill before serving. (cont...)

For more information on the Beaufort Boil Party, go to:
"Take A Bite Off The Wild Side!"

http://recipes.sparkpeople.com/cookbooks.asp?cookbook=389985

Submitted by VEHAMILTON1

Marinade has quite a few ingredients and needs to set overnight, but is well worth the effort. Excellent with a side of rice and black beans.

Submitted by JSHANE

Submitted by ELLSIE1

Submitted by SWEETCAROLINA

Sweet and dangerous at the same time.

Submitted by VEHAMILTON1

This is the kind of miracle dish that can convert anyone to tofu. The Jamaican "jerk" seasoning is sure-to-please. It's sort of like barbeque and sort of like curry, savory and sweet at the same time. Just make sure you allow plenty of time for the pressing and marinating. The drier the tofu gets before you put it in the marinade, the better. It will soak up more flavor and be nicely chewy.

Submitted by JACQUIERAWVEGAN

I have been a daiquiri aficionado for years and have been in search of the perfect strawberry daiquiri. This is a recipe I got from the floating club Patricia in Stockholm. The barman made me an amazing daiquiri. Enjoy!

Submitted by FATIMAMADAR

Hi Spark Friends!

I'ld like to share a short class on the popular "Cajun Deep Fried Turkey" method with you.

Contrary to what you may think, this turkey is not oily or greasy. It's crisp, juicy and delicious and easy to make.

All you need is a 10-12 pound turkey, seasoning, a very large cooking pot and some Peanut Oil.

You may never bake another turkey after you taste this bird!
Love, Vera

Submitted by VEHAMILTON1

"Peanut Oil is kind of expensive!"

Yes it is. But it is the best oil to use because it can endure the very high heat that is needed to properly deep fry turkey.

You will need to buy 6-7 gallons of cooking oil for your fryer.

It is very important that you use only as much oil as you need.

If you use too much, hot oil will overflow the pot when it boils and cause a dangerous grease fire.

Save the oil from the fryer, it can be used several times. (cont...)

Submitted by VEHAMILTON1

A good dish for the cooler weather, serve over steamed rice or noodles if desired.
Although I used kangaroo meat in this casserole because of the nutritive value, the calorie value and the low fat qualities, any meat, (lamb, beef etc) would work the same. However the nutritive value would need to be recalculated.

Submitted by EMMABE1

Recipe adapted from The Venison CookBook
In this recipe the meat is cooked right through, rather than being served rare as many recipes recommend. It is moist, tender and full of flavour though!!
This would make a complete meal as the vegetables are cooked with the meat. Steamed vegetable could be added on dishing up if liked.
Although I have used Kangaroo for this dish because of the nutritional value and low fat, low calorie properties, beef, lamb or venison could be used. The nutritional values would have to be recalculated though!!

Submitted by EMMABE1

Finger licking good Kentucky Beef Back Ribs and sauce recipes!

Submitted by VEHAMILTON1

Refreshing! A lovely twist on the Southern Mint Julep! Great for an afternoon reception.

Adapted from: Southern Living

Submitted by VEHAMILTON1

This dish is traditionally cooked over wood and charcoal.

Submitted by BLURIBBONZ

Excellent way to use rhubarb and delicious drink!! Sugar can be changed to Splenda.

Submitted by COULEURVANILLE

FOLLOW SAFETY RULES

1. ALWAYS use fryer outdoors.
2. ALWAYS read Turkey Fryer Manual that comes with your fryer and follow the rules.
3. ALWAYS completely dry turkey before putting it into oil.
4. ALWAYS remove giblets from inside and pop up timers.
5. ALWAYS monitor the thermometer while cooking.
6. ALWAYS test thermometer a week prior to use.
7. ALWAYS wear a very good pair of cooking gloves, long sleeves, an apron, shoes and safety goggles. (cont...)

Submitted by VEHAMILTON1

FOLLOW SAFETY RULES

1. DO NOT use lid when frying.
2. DO NOT use propane burners indoors.
3. DO NOT leave pot or burner unattended.
4. DO NOT TOUCH. Keep kids and pets away.
5. DO NOT drop the turkey into the hot cooking oil!
6. DO NOT fill your pot with any more oil than is needed.
7. DO NOT put a wet, frozen or half frozen bird in hot oil!
8. DO NOT allow oil temperature to exceed 350°F. (cont...)

Submitted by VEHAMILTON1

Crusty Roast Lamb

Submitted by CELTIC_WITCH

Submitted by CELTIC_WITCH

I found a recipe online and switched it up a little. I thought a few changes would add a little something and it also made it much healthier.

Submitted by TARABOCK

Delicious lovely summer drink!

Submitted by PAINTANDSOUL

Submitted by LILSTARLET

Great Taste & Fun Way to Relax or Cool Down!

Submitted by EEDAVISJR

Submitted by ALISSA130

If you like caramel/butterscotch you love this.

Submitted by JOY1918

One of Hawaii's favorite luau side dish. So refreshing and oh so ono :)
You don't have to be in Hawaii to make this by the way****
******* prepare the day before********

Submitted by CAMILLERIVERA

A word to the wise, don't have one Mai Tai after another!

Submitted by VEHAMILTON1

This deliciously healthy, broiled fish dish combines both sweet and sour taste sensations with a wonderful spice kick from the ginger. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious, you will appreciate the fresh ginger when you taste it!

Submitted by JO_JO_BA

Drinking lime or lemon in water helps your body maintain its correct Ph balance, resulting in optimal health and weight.

Submitted by EARTHSEAME

DO NOT insert a frozen or partially frozen turkey into hot oil! It needs to be completely thawed!

DO NOT drop the turkey into the oil! This can cause a boil-over resulting in a serious grease fire! Take 60 to 90 seconds to slowly lower the turkey into the hot oil.

DO NOT ALLOW kids or pets in the cooking area.

DO NOT handle the hot cooking pot for at least 2 hours. (cont...)

Submitted by VEHAMILTON1

WARNING: NEVER LEAVE YOUR POT OR BURNER UNATTENDED.

WARNING: NEVER overfill your fryer pass the oil line.

WARNING: NEVER allow oil temperature to go above 350°F.

WARNING: FLASH POINT is 450°F.
NEVER underestimate a dangerous fire hazard.

Cooking oil will catch fire by spontaneous combustion when the hot oil temperature reaches 450°F!
(cont...)

Submitted by VEHAMILTON1

Beef, Pork & Veal Meat Pie

Submitted by SCHARB1

This is a hearty meat pie, made with chicken and mushrooms a shortcrust pastry at the bottom and topped with a puff pastry. Serve with your veg of choice.

Submitted by CHANTELLE_SA

Adapted from the Kraft Recipes website: http://www.kraftrecipes.com/recipes/gotta-empanada-115314.aspx?tab=recipe

Submitted by CMA444

Delicious and vegetarian, wonderfully flaky pockets of seasoned TVP make this a sizzle on your tastebuds! For a less spicy version, omit the Tabasco.

Submitted by JO_JO_BA

Tasty taco filling in a flaky crust.

Submitted by SAREEZEE

Submitted by EMADHIKA

This is a very easy and inexpensive recipe to make!

Roasting your peppers will give them a richer level of flavor. This recipe uses De Jarbol and Japones Chile Peppers. Just grill or broil for a few minutes and let them char a little bit to add a smokey flavor to your dish. Enjoy!

Submitted by VEHAMILTON1

Submitted by COULEURVANILLE

At little more than $1/lb mussels make a festive economical meal that can be prepared in a snap. If you count on serving 1 lb per person as a main course, served with bread and a salad, or fries (in true Belgian spirit), you can increase the recipe for more people as you wish

Submitted by SAMEOSAMEO1

If you're a martini drinker - this is the virgin version that won't derail your diet - AND it will count towards your water for the day!!

Submitted by LEANHELENE1

Submitted by CONRANW

Submitted by TARACOTTA07

I love this Risoto recipe!
Recipe from: Food Network's Robin Miller, Rice to the Rescue

Submitted by VEHAMILTON1

Submitted by SKYEYES70

Nigerian meat pie

Submitted by VIVIMADE

Ethnic Dish

Submitted by KEMIFAVORED

Once you have a gained a solid understanding and respect for the Safety Rules and Warnings, we can get started.

This section starts a step by step tutorial for preparing a Cajun Deep Fried Turkey.

First, I want to recognize and give a special thank you for the information I have used from my internet references:

Derrick Riches, About.com Guide
Robb Walsh,Texas Eats
Lexe Charleston
Monkey See
Sqidoo

Submitted by VEHAMILTON1

1 10-15 lb. Turkey
6-7 Gallons of Peanut Oil
1c Turkey Marinade
Cajun Spice Mix
Salt & Pepper to taste

1~ 36 Quart Frying Pot
1~ Fryer's Gas Burner
1~ Propane Tank and Burner
1~ Oil Thermometer for the pot
1~ Lengthy Grab Hook
1~ Turkey stand
1~ Thick Chef's Apron
1~ Good pair of Cooking Gloves
1~ Instant read Meat Thermometer
1~ Table for the cooking area
1~ Plastic table cloth
1~ Newspaper
1~ Trash can

Submitted by VEHAMILTON1

Nakji Bokum is a very spicy octopus dish enjoyed by many Koreans. Different variation of this dish do exist as the octopus can be substituted with squid for less chewy texture and taste. Some may find this dish too spicy even diluted with rice that accompanies this dish.

Submitted by KIERAE

You can put this on rice or eat it plain, either way it tastes really good. Careful though... It's soo good that it is addicting.

Submitted by SCROMPI88

This is a very very easy recipe. Hope you enjoy it. Compliments of Linda Hammock.

Submitted by TUFFY2007

These onions add flavor to any dish, from soups and sandwiches to stews and dips.

Submitted by CHEF_MEG

Marinated ostrich patties with onions, garlic, and bacon!

Submitted by KALORIE-KILLAH

A couple tweaks to the ingredients lightens up this wonderfully warm winter soup.

Submitted by PRAIRIEHARPY

There is a lot of flavor in the fat that floats to the top of the pot. Very tempting. Stay strong and skim it off.

Submitted by VEHAMILTON1

On a mission trip to Jamaica, I learned this recipe from sticking my head in and asking the cook questions about what she was cooking. I was graciously welcomed into her kitchen and given a seat to listen and watch.

Note- this is an all day stew to make the house smell wonderful.

Submitted by GAMECOX

Very quick, very delicious, very good for you!

Submitted by SAVANASPARKLES

A yummy dish shown to me by my friend Jala. Spicy, cool, smooth and filling. A little bit of prep work and forethought, but always worth it!!!!
IMPORTANT: For best results, the fish needs to sit overnight in the lime juice to 'cook'.

Submitted by WILDFIREWENCH

Before you open and start marinating the turkey, you can use your unwrapped turkey to determine how much oil you are going to need to put into the deep fryer cooking pot.

Use a 10-12lb turkey.

1. Place a wrapped turkey with it's feet up in the fryer's basket and lower it into the pot.

2. Add water.

Fill the pot until your turkey is completely covered, plus 2 extra inches over the turkey.
(cont...)

Submitted by VEHAMILTON1

3. Leave several inches between the water and the top of the pot.

4. If the oil is too close to the top, either cook a smaller turkey or use a bigger pot.

Use a 10-12lb turkey.

5. Lift the basket and turkey from the water.

6. Mark the water line with a crayon. This line will be the oil line.

7. DO NOT fill your deep fryer above that line.

8. Measure the amount of water in the pot to find the exact amount of oil needed. (cont...)

Submitted by VEHAMILTON1

Quina, corn, chicken and spinache with a bright lemony flavor. Delicious!

Submitted by KELEIGH115

Submitted by LCARULLA

This is the only way that my family will eat our great South Dakota pheasant.

Submitted by SF_POSSE

Submitted by CJBJERK

Don't be put off by the thought of trotters! Pig's feet are simmered long and low to draw out their naturally occurring gelatin and calcium, creating a thick, rich soup that is low in fat and high in flavor and body. Add diced chicken for protein, or serve over egg noodles, potatoes, or with a thick slice of really good bread.

Note that nutrition estimates to the right include nutrition values for the pig's feet if they are eaten in the soup (Spark has done this automatically). This recipe just uses the pig's feet only to boil and to create a stock; actually eating the meat from the trotters is optional and by leaving it out the actual nutritional value may be changed accordingly.

Submitted by COOKANDRUN

Dear Fellow Bootleggers,
The secret to a good batch of Root Beer is the fermentation of the yeast. Follow DIRECTIONS step by step to ensure success.

Simple Home Bootlegger's Kit:
Large Funnel
Measuring Cups and Spoons
1- 2 Liter Plastic Bottle and Cap

Submitted by VEHAMILTON1

Recipe from www.recipezaar.com #86022 . You would be surprised how good these are. They are a real delicasy in the Kitchener area. When visiting be sure to try one or two.

Submitted by JUNEBUGT

This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard.

Submitted by PAPPHEM

THAW THE TURKEY
1. Thaw the turkey completely.
Never attempt to deep fry a wet or partially frozen bird.

2. Remove any excess fat, pop up timer, giblets, neck and liver from the inside cavity.

3. Wash turkey thoroughly inside and out under cold running water. Drain and pat dry.

4. Before frying, make sure the turkey is completely dry inside and out.
(cont...)

Submitted by VEHAMILTON1

MARINADE OVERNIGHT
1. After the turkey is thawed, prepare one of the marinade recipes in the next section.
2. Inject the breast, thighs and drumsticks, making as few holes as possible. Don't bring the needle all the way out, stick it a few times going in each direction.
3. Place turkey in a plastic bag, pour in the rest of the marinade and refrigerate overnight.

DRY THE TURKEY
1. Remove turkey from refrigerator 2 hours before frying.
2. Let it reach room temperature before frying.
3. Dry it, rub it with seasonings and place it upside down in the fryer's basket with it's legs facing up. (cont...)

Submitted by VEHAMILTON1

Submitted by CREATIVELIZA

Submitted by STACEYJENSEN33

Fast Recipe. The flavor combination of cumin, chile, coriander and cinnamon is characteristic of latin american cooking and is esp good with pork.

Submitted by HERCKLE

An interesting twist on green tea for summer.

Submitted by MARTINIGAL413

A taste of the Caribbean

Submitted by INTENSIVE

a light refreshing drink that is cooling in the summer time and great during a cookout or party.

Submitted by DANDELION_WINGS

Submitted by GRACIOUSGRAPE

a delicious vegetarian option!

Submitted by OKMEGAN

From taste

Submitted by IMELDASHOEQUEEN

Submitted by SUPERBIEN

Submitted by BUNNYSPAL

Submitted by KELLYHCWONG

i just cant resist sharing this recipie. it is really good and healthy. it fills you up and the calorie count isn't high!

Submitted by CURLS_BH

A lightened up version of a family favorite

Submitted by CVORNURSE

This is the classic marinade solution that is injected into the meat of turkeys which are deep fried Cajun style.

The secret is to inject the flavors inside of the meat so that the hot oil can't wash them off.

1 c Lemon Juice
1/2 c Liquid Crab Boil
1/2 c Olive Oil
1/2 c Butter
2 T Onion Powder
2 T Garlic Powder
2 T Cajun Seasoning
1 t Tabasco
1 t Cayenne Pepper

Combine all ingredients in a saucepan. Heat until butter is melted. Stir and continue heating until sauce is liquefied. Inject the marinade while it is still hot enough to stay liquid. (cont...)

Check out my Sparkrecipe.com cookbook:
"Take A Bite Off The Wild Side!"

http://recipes.sparkpeople.com/cookbooks.asp?cookbook=389985

It features a guide to preparing a Cajun Deep Fried Turkey and a fun Party Plan for an outdoor seafood party called the Beaufort Boil!

Submitted by VEHAMILTON1

Fresh orange juice is a fat free, natural meat tenderizer. It will make your turkey moist and very tender on the inside and the deep frying will make it crispy on the outside.

1c Orange Juice, fresh
1c Lemon Juice, fresh
1T Sage
1T Ginger
1T Garlic Powder
1T Tabasco Sauce
1T Cayenne Pepper

Combine all ingredients in a blender. Blend on high until the mix is a smooth liquid. Inject the turkey with the marinade sauce. Place the whole turkey and the rest of the marinade into a large plastic bag. Seal the bag and refrigerate overnight.

Drain and discard the marinade when it is time to cook. Pat the bird dry and season with salt and pepper. (cont...)

Check out my Sparkrecipe.com cookbook:
"Take A Bite Off The Wild Side!"

http://recipes.sparkpeople.com/cookbooks.asp?cookbook=389985

It features a guide to preparing a Cajun Deep Fried Turkey and a fun Party Plan for an outdoor seafood party called the Beaufort Boil!

Submitted by VEHAMILTON1

Wild Rabbit Stew cooked in a slow cooker

Submitted by BOOKMEDIC

Slow Roasted Rabbit

Submitted by CHAMUCA48

This is a good old fashioned stew recipie. the meat becomes tender and succulent, and you can't beat these light herby dumplings. Clean plates all round!

Submitted by ANGETRACE

Submitted by PERSEPHONE4ME

Seriously, I may not be Granny on the Beverly Hill Billies, but I am a country girl who knows how to cook and loves to eat wild game.

And raccoon is no exception. Cooked slowly in a Crock Pot, this makes a very good meal.

Secret: Cut gamey taste by using Whole Cloves.

Submitted by VEHAMILTON1

A Cool way to drink your water consumption of the day pleasantly
Dukan approved

Submitted by GEORGIA1959

Slow Baked and delicious!

Submitted by VEHAMILTON1

Deliciously refreshing, and even better than what you can buy, this drink is packed full of the goodness from fresh ginger and raw sugar!

Submitted by JO_JO_BA

COOKING STATION

You will need:

1~ Good pair of Cooking Gloves
1~ Thick Chef's Apron
1~ 36 Quart Frying Pot
1~ Fryer's Gas Burner
1~ Thermometer for the pot
1~ Grab Hook
1~ Propane Tank and it's Hose
1~ Instant read thermometer
1~ Table for the cooking area
1~ Plastic table cloth
1~ Large stack of newspaper
(cont...)

Submitted by VEHAMILTON1

1. Set up your station outside away from the house and garage.

2. Set up a table to set the basket with the turkey in it after it's cooked. Cover it with plastic.

3. Set utensils and gloves on it.

4. Have a stack of newspaper ready to spread over the table when the turkey is almost done.

5. When it is time, have someone spread the newspaper on the table and sit the basket with the cooked turkey still in it on top of the paper and let the oil finish draining. (cont...)

Submitted by VEHAMILTON1

So, you are looking for something you can cook over an open fire while out on the trail? Well, why don't you try a little rattlesnake for your dinner by the camp fire?

Buy the meat already dressed. Please don't try to hunt one of these bad boys down just to see what he tastes like.

I read that rattlesnakes can still bite you after it has been dead for over an hour. So, if you do hunt one down, chop the head off and dispose of it immediately.

Submitted by VEHAMILTON1

Rattlesnake Cocktail

1 1/2 oz Whiskey
1 tsp Lemon Juice
1/2 oz Southern Comfort
1 Egg White
1 tsp Splenda

Shake all ingredients with ice.
Strain into a cocktail glass.
Garnish with a a slice of lemon and a cherry.

Submitted by VEHAMILTON1

Adapted from HEALTH, May 2003

Submitted by FANCYNANCY10

Refreshing summer twist on water! So simple and SO yummy!

Submitted by MARTINIGAL413

The best salmon I have ever had, no lie. Try it for yourself. You'll fall in love.

Submitted by JBEE233

Crisped skin contrasts beautifully with tender flesh

Submitted by HERCKLE

Submitted by NHAAV6

This is a delicious recipe that I called 'Purifying Fire' for its unique and delicious fiery burn.

Submitted by ZACKLY

Adapted from fire roasted recipe

Submitted by DGLILBIT

Prize winning green tomatoe that will add some Feista to any party!

Submitted by BGGARDEN

SET UP THE FRYER

1. Attach thermometer to top edge of the pot. The stem of the thermometer needs to be at least one inch in the oil.Set the fryer pot on top of the fryer's gas burner.

2. Pour the oil into the pot.

3. Fill to the oil line.


NEVER LEAVE A HOT FRYER OR A LIT GAS BURNER UNATTENDED
(cont...)

Submitted by VEHAMILTON1

LIGHT YOUR GAS COOKER!

1. Follow the burner's instructions to light the gas cooker.

2. Set the burner at a LOW flame.

3. Slowly bring the oil temperature up to 350°F.
It may take 15, 20 or up to 30 minutes for the oil to reach it's optimum temperature of 350°F. This will depend on the burner's BTU and the size of the pot.

4. Monitor temperature at all times.

CAUTION: FLASH POINT is 450°F.
Oil temperature rises very fast and catches fire at 450°F! cont...)

Submitted by VEHAMILTON1

This recipe comes from Cooking Light. I don't flour my scallops, like the original recipes says to. Instead, I make sure that my scallops are competely dry and that my pan is HOT to get the sear. It's simple, and the balsamic gives a great flavor. I like to substitute tarragon as my herb, but choose what you like. I like to serve with haricot verts or seared spinach in garlic oil.

Submitted by FOODIEWIFE

Cinq à sept ("five to seven") (pronounced "sank-ah-set") is a Quebec French term for a time in the afternoon intended to be spent with friends or colleagues, enjoying light pre-theatre meals, cocktails and hors d'oeuvres or to escape rush hour traffic. A "cinq à sept" is held before the formal dinner hours, before the participants eat in restaurants and is not strictly between five and seven o'clock.

In France, cinq à sept is a synecdoche for a visit to one's mistress, derived from the time of day Frenchmen would make such a visit.

http://en.wikipedia.org/wiki/Cinq_%C3%A0_sept

Submitted by EARTHSEAME

tasty!!!

Submitted by SNRYGO

This cosmo has just enough sweetness and tartness to take the edge off the dryness of the gin while still remaining potent and with a clean aftertaste. While the gin flavor does get masked with the flavors of the other ingredients, it adds a definite spicyness to the drink. Makes one 6 oz drink

Submitted by WAIT4IT

3 ww point

Submitted by LAUREY1

Great to make ahead for BBQ. Easy to broil or on the grill, this traditional Serbian based recipe will win the hearts of your family members!

Submitted by MARJIJANE

Broiled Sea Bass with Pineapple-Chili Basil Glaze

Submitted by AMANDA.PEET

Simply amazing!! This is by far my favorite way to prepare fish!! A must try!!!

Submitted by BUCKERETTE

LOWER TURKEY INTO THE POT

Hot oil will splatter and furiously boil up when you lower the turkey in.

So, be careful and follow these instructions.

1. Put your gloves on.

2. Turn the gas burner off.
Always turn the gas burner off before lowering the turkey into hot oil. (cont...)

Submitted by VEHAMILTON1

3. Attach the grab hook to the top loop of the basket.

4. Inch by inch, slowly lower the basket into fryer pot. It will take about to minutes to safely lower the turkey into the pot.

5. Raise the turkey out of the oil when it starts boiling up.

6. Lift the bird up a couple of times. This will reduce the risk of the hot oil boiling over.

DO NOT DROP OR TOSS THE BIRD INTO THE POT!

The pot WILL boil over and cause a grease fire! (cont...)

Submitted by VEHAMILTON1

We love finding interesting foods to make and the orange flavor compliments the shark nicely.

Submitted by TEEDAGG

Dangerous! Approach with CAUTION!

Submitted by VEHAMILTON1

Warm Squid salad served inside a cut out pineapple.

Submitted by BIGGO86

Fruity and delicious - but a heavy on the cals - so split it or sip as a once in a great while treat!

Submitted by MARTINIGAL413

A delicious way to start a meal!

Submitted by DSTENORE

Super refreshing Rasberry Zinger Tea!
Adapted from: Just Cook Already

Submitted by VEHAMILTON1

This is adapted from the magazine to increase the amount of shrimp for a higher protein meal. It cuts down on fat from traditional chowders by removing the bacon fat and using smoked oysters instead. The smoked oysters are key to this recipe's great smokey flavor.

Submitted by ANDE_T

Same drink but utilizing equal and and diet soda

Submitted by KARYN8SONS

The late Bill Neal has influenced young chefs across the South, and diners still enjoy his inspired recipes at this landmark restaurant in Chapel Hill. Executive chef Bill Smith has added some creative touches to the menu, such as Warm Goat Cheese Salad With Roasted Beets and Pumpkin Seeds and Hangar Steak With Bourbon Brown Sauce, but Shrimp and Grits is still a Crook's Corner classic.

Submitted by BDNIXON10

Refreshing!

Submitted by VEHAMILTON1

MAINTAIN THE TEMPERATURE

1. Turn the burner back on. Once the bird is resting in the oil, turn the burner on.

2. Return temperature to 350°F. Reduce the flame when the temperature hits 350°F.

3. Maintain a temperature of 350°F while cooking.

4. Control the temperature by turning the valve on the hose and regulator assembly.

5. Constantly monitor the oil with your thermometer! (cont...)

Submitted by VEHAMILTON1

BASIC COOKING RULES

A deep fried turkey cooks at a rate of about 3 to 3 1/2 minutes per pound.

For a crispier skin, add an extra five minutes to your frying time.

For best results, fry a 10 pound turkey.

A ten pound turkey should take 30-35 minutes.

The turkey is done when the temperature in the thickest part of the thigh in a whole turkey reaches 180 °F.

A turkey breast is done when the thickest part hits 170 °F. (cont...)

Submitted by VEHAMILTON1

My Grandmother made squirrel for my father almost every time we came to the farm to visit. Cooked right, squirrel is a real treat!

Submitted by VEHAMILTON1

From Faithful Fasting by Errica L. Williams!

Submitted by KIMD1972

TURKEY IS DONE at 180 °F

TURN THE BURNER OFF

Turn the fryer burner and the cooker off at the tank when the turkey is done.

1. Leave the pot on the cooker.

2. Put grab hook through top loop of the basket and carefully lift the basket out of the pot and let the oil drain. (cont...)

Submitted by VEHAMILTON1

4. Use an instant read meat thermometer to check for doness.

5. Let the oil finish draining from the turkey before trying to use the thermometer.

6. Insert the thermometer into the thickest part of the thigh in a whole turkey. The temperature must read 180 °F.

The temperature needs to read 170 °F for a turkey breast.

7. If it is not ready, put it back in the hot oil, turn on the burner and finish cooking it. (cont...)

Submitted by VEHAMILTON1

Submitted by BANBURYCAIT

A waist friendly version of this fattening classic

Submitted by JSHANNINGS34

Easy baked fish

Submitted by JWARD199

Submitted by NANCYHEALY

This is my mom's favorite and since she doesn't know how to make it, I make it... OFTEN. It's delicious. This is the version with the fat free cream cheese. And this one only has 150 calories per serving. =D Enjoy

Submitted by GABYF87

Light! Satisfaction Guaranteed!!

Submitted by VEHAMILTON1

Welsh Trout With Bacon

Submitted by CELTIC_WITCH

Welsh Ginger Beer

Submitted by CELTIC_WITCH

Submitted by CELTIC_WITCH

This is an outstanding Cocktail Hour treat! Be careful, you are not dealing with a regular cup of tea even though it tastes like it.

Submitted by VEHAMILTON1

Whole fish tastes like a restaurant dish! Great for anatomy lessons.

Submitted by GYNOSAUR

Submitted by PAMTHEDREAMER

An elegant entree of tuna, bathed in an herb-infused white wine sauce, served on a bed of couscous.

A fun easy "mocktail" Created by Naomi a Crushing Cranberry.

Submitted by BABYLUVMONKEY

Seasame crusted seared Ahi tuna over a bed of spinach with a teriyaki soy glaze. I suggest using low sodium teriyaki and soy sauce.

Submitted by CHICKMORE

A Hawaiian staple

Submitted by MANDCANE