http://recipelook.com Just another WordPress weblog Sun, 18 Mar 2007 15:42:19 +0000 http://wordpress.org/?v=2.1.1 en http://recipelook.com/recipe/317686/new-recipes-added-chicken-and-crook-crock-pot.html http://recipelook.com/recipe/317686/new-recipes-added-chicken-and-crook-crock-pot.html#comments Sun, 18 Mar 2007 15:42:19 +0000 admin http://recipelook.com/recipe/317686/new-recipes-added-chicken-and-crook-crock-pot.html Right now the RecipeLook staff is working towards expanding our chicken and crook/crock pot recipes. We are also trying to trim down duplicate search results and fix a few kinks that are currently in the recipe search filters.

]]> http://recipelook.com/recipe/317686/new-recipes-added-chicken-and-crook-crock-pot.html/feed/ http://recipelook.com/recipe/317685/test-test.html http://recipelook.com/recipe/317685/test-test.html#comments Fri, 23 Feb 2007 02:30:50 +0000 admin http://recipelook.com/recipe/317685/test-test.html one more test

]]> http://recipelook.com/recipe/317685/test-test.html/feed/ http://recipelook.com/recipe/317684/testing-recipe-look.html http://recipelook.com/recipe/317684/testing-recipe-look.html#comments Fri, 23 Feb 2007 02:28:40 +0000 admin http://recipelook.com/recipe/317684/testing-recipe-look.html test

]]> http://recipelook.com/recipe/317684/testing-recipe-look.html/feed/ http://recipelook.com/recipe/317683/RecipeLook-is-Now-Online.html http://recipelook.com/recipe/317683/RecipeLook-is-Now-Online.html#comments Fri, 16 Feb 2007 21:24:08 +0000 admin http://recipelook.com/recipe//.html Well, RecipeLook is now online! We still have to fix a few bugs…. The Grand opening will be on Feb. 18

]]> http://recipelook.com/recipe/317683/RecipeLook-is-Now-Online.html/feed/ http://recipelook.com/recipe/317682/Bass-Chowder-II.html http://recipelook.com/recipe/317682/Bass-Chowder-II.html#comments Tue, 30 Nov 1999 00:00:00 +0000
8 ea bacon strips/sliced saltpork
2 ea onions, med, thinly sliced
4 ea potatoes, sliced thin
2 lb fish fillets or pieces
1 ea soda crackers, large, box
1 cn cream of celery soup
1/2 c cream, or canned milk

In large black iron pot place layer of bacon or pork slices. Add layer of
boned fish, layer of potato slices and layer of onion slices. Place over a
thin layer of soda crackers. Dot with butter and salt/pepper to taste.
Repeat as needed for crowd. Add water to full pot half-way. Cover and let
simmer until contents on top are cooked. Allow liquid to cook down so that
bottom layer of fish and bacon are browned. Add cream or diluted canned
milk and diluted cream soup. Heat again until steaming hot but don’t boil.
Also for: Any fish Suggestions: Add small bell pepper chopped fine to
onion. Recipe date: 01/15/63

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]]> http://recipelook.com/recipe/317682/Bass-Chowder-II.html/feed/ http://recipelook.com/recipe/317681/Baked-Quail-With-Mushrooms.html http://recipelook.com/recipe/317681/Baked-Quail-With-Mushrooms.html#comments Tue, 30 Nov 1999 00:00:00 +0000
1/3 c all-purpose flour
1 ts salt
1/2 ts pepper
6 ea quail; cleaned
2 tb butter
1/2 lb fresh mushrooms; sliced
1/2 c butter
1/4 c plus 1 tbsp all-purpose
-flour
2 c chicken broth
1/2 c sherry
1 hot cooked rice

Combine 1/3 cup flour, salt, and pepper. Dredge quail in flour mixture,
and set aside.
Melt 2 tablespoons butter in a large skillet; add mushrooms, and saute 4
minutes. Remove mushrooms from skillet; set aside.
Melt 1/2 cup butter in skillet; brown quail on both sides. Remove quail
to a 1-1/2 quart casserole. Add 1/4 cup plus 1 tablespoon flour to
drippings in skillet; cook 1 minute, stirring constantly. Gradually add
chicken broth and sherry; cook over medium heat, stirring constantly, until
gravy is thickened and bubbly. Stir in mushrooms.
Pour mushroom gravy over quail. Cover and bake at 350F for 1 hour.
Serve over rice. Yield: 6 servings.

Diane J. Rabon of South Carolina, in November, 1981 “Southern Living” Typos
by Jeff Pruett

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]]> http://recipelook.com/recipe/317681/Baked-Quail-With-Mushrooms.html/feed/ http://recipelook.com/recipe/317680/Moose-Roast.html http://recipelook.com/recipe/317680/Moose-Roast.html#comments Tue, 30 Nov 1999 00:00:00 +0000
1 lb salt pork (optional)
4 lb rump moose roast
1 tb dry mustard
2 ts salt
1 ts pepper
2 onions, sliced
2 carrots, chopped
2 celery stalks, chopped
2 c tomatoes, seeded, chopped
1 and
1 strained

Roll the salt pork out thin. Wrap roast with the pork. Refrigerate
overnight or 10-12 hours*. Preheat oven to 350 degrees F. (150 degrees
C.). Remove and discard the pork. Rub thoroughly with dry mustard. Season
with salt and pepper. Place in a roasting pan. Surround with vegetables.
Pour tomatoes over vegetables. Cover and bake for 2 hours for medium
doneness. For well done, bake an additional 35 to 45 minutes. *This
adjusts the meat if it has a wild gamey taste. This is dictated by the
animals feeding ground and not age.

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]]> http://recipelook.com/recipe/317680/Moose-Roast.html/feed/ http://recipelook.com/recipe/317679/Moose-Meat-Tamales.html http://recipelook.com/recipe/317679/Moose-Meat-Tamales.html#comments Tue, 30 Nov 1999 00:00:00 +0000
1 batter for shells:
1/2 c sifted flour
1/2 ts salt
2 eggs
2/3 c milk
1 tb oil
1 filling:
1 lb ground moose
1 sm onion, chopped

Mix flour and salt; beat eggs, milk and oil. Add 1/2 of the egg mixture
and stir until lump free. Add remaining, mix until smooth. Grease 5 inch
fry pan; heat to sizzle. Pour in 1 tablespoon batter; tip pan to make
shell even and thin. Cook until golden. Turn and cook other side. Roll
shell as you remove from pan; set aside. Saute in 1 tablespoon oil for 10
minutes. Add 3/4 teaspoon salt, 1/2 cup chopped olives. Dissolve 1
bouillon cube in 1 cup boiling water; add 1/2 cup to above mixture. Blend 1
tablespoon paprika, 2 teaspoons chili powder and 3 tablespoons flour with
remaining 1/2 cup bouillon. Stir into meat mixture; cook until thick.
Unroll shells placing a tablespoon of filling in each; reroll. Put in a
greased glass dish. Brush with butter and sprinkle with minced onions and
grated cheese. Bake at 350 degrees for 25-30 minutes. You may thin
remaining meat mixture and use as a sauce over tamales.

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]]> http://recipelook.com/recipe/317679/Moose-Meat-Tamales.html/feed/ http://recipelook.com/recipe/317678/Moose-Pie.html http://recipelook.com/recipe/317678/Moose-Pie.html#comments Tue, 30 Nov 1999 00:00:00 +0000
1 1/2 lb moose steak, cubed 1/2 c.
-flour
1 md onion, chopped
1 clove minced garlic
3 tb oil
2 c water
2 tb worcestershire sauce
1 ts marjoram
1 ts thyme
1 ts celery seed
1 ts salt
1/2 ts pepper
1 bay leaf
1 diced potatoes & carrots
1 frozen peas or green beans
1 pie crust

Shake cubed steak in plastic bag with flour, a few cubes at a time. Brown
moose and onions and garlic in heated oil, until Moose is brown. Add water,
herbs, Worcestershire sauce, salt and peppers. Bring to a boil, reduce
heat, simmer 1 1/2 hours. Add potatoes and carrots, cook approximately 30
to 45 minutes longer. Add peas. Pour into pie pan. Cover with pie crust,
flute edge, cut slits in top. Bake 15 to 20 minutes or until crust is
nicely browned.

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]]> http://recipelook.com/recipe/317678/Moose-Pie.html/feed/ http://recipelook.com/recipe/317677/Braised-Moose.html http://recipelook.com/recipe/317677/Braised-Moose.html#comments Tue, 30 Nov 1999 00:00:00 +0000
4 lb ripened moose
1 salt and pepper
1/8 ts cloves
1/2 c water
1 onion, sliced
1 c milk
4 strips salt pork
1/8 ts cinnamon
2/3 c claret or weak vinegar
1/2 bay leaf
1 c claret or cranberry juice

Trim off any musty parts of moose and lard with salt pork. Sprinkle with
salt, pepper, cinnamon and cloves. Marinate in claret or vinegar for 2 to
3 days in cold place. Drain, place in baking pan, add water, cover and
cook in slow oven (300 degrees) about 1 hour. Add bay leaf, onion and
claret or cranberry juice, cover and cook until tender, about 1 hour
longer. Remove meat and add milk to drippings. Heat to boiling and serve
with moose. Serves 6 to 8.

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