Suiting Up for Spring with Magic Friends

Nicole220

Nicole220

Well-Known Member
'Mornin!

((Hugs)) for everyone.

Prayers for Kat.

I call dibs on two dessert entries! They're the best desserts ever.

Aaaand now off to finish my refined model before chem lab. :wave:
 
WDWmazprty

WDWmazprty

Well-Known Member
Ok, here are some of my favorite recipes:

Maz’ Citrus Turkey​

1 Turkey (20-25 lbs.)
2 large oranges
2 lemons
2 limes
1 large onion
2-3 tbsp. of minced garlic
3 tsp. Adobo seasoning
2 packets of Sazon seasoning
1 tsp. Black pepper
1 tsp. Oregano
Olive oil
4 oz. butter
1 tsp. brown sugar.
4-5 slices of bacon
Heavy duty aluminum foil
1 large roasting pan
(You may change the quantity of the seasonings according to your taste and size of the turkey.)

Preheat oven to 350 degrees.

Take turkey and remove insides. Quarter the onion and place 2 qtrs. in the turkey and the other 2 in the roasting pan. Also, cut in half the oranges, lemons and limes. Place one of each inside the turkey as far as possible and the other one inside the roasting pan alongside the turkey.

Next, cut the skin carefully above the opening of the turkey, making a pocket about 1-2 inches deep. Place in the minced garlic as far as possible and distribute evenly in the pocket.

Then coat the turkey with the olive oil and sprinkle the seasonings all over the turkey. And add the slices of bacon on the turkey wherever you like.

Cover turkey with aluminum foil and put it in the oven for 4-5 hours or until done. (Depending on your oven).

Check turkey every hour and baste with juices. Once turkey is almost done, melt the butter and add the brown sugar and mix together. Then baste the skin of the turkey with mixture. This will brown the turkey nicely and make the skin crispy the longer you cook it.

Once you know the turkey is cooked all the way thru, remove turkey and let sit for at least 15 min. then carve and enjoy.

Using fruit instead of vegetables or stuffing inside the turkey gives the turkey a great flavor and guarantees the turkey will not be dry ,but full of juice making the turkey extra moist.



Maz’ Easy Empanadas​
​
1 pack of 10 empanada discs (turnover discs)
~These can be found in the frozen GOYA section at Publix.~
1-2 lbs of ground beef (or any meat)
¼ cup of cilantro
3 tbsp. minced garlic
1 packet of Sazon seasoning
Salt and pepper
Provolone or mozzarella cheese (preferably already sliced in circles)
Small bowl of water
1-2 inch deep frying pan or skillet.
Peanut or Canola oil

Defrost the discs.

Fill your frying pan about halfway up with the oil and turn on med hi.

Next, in a separate pan, brown the ground beef adding all the spices and seasonings. Drain the liquid from the meat and place in a separate bowl.

Take a disc and place a piece of cheese on top (this cheese disc should fit perfectly inside the empanada disc)
Then take a tsp. of the ground beef and place on top of the cheese in the middle.

Next, moisten the edges of the disc with the water and fold entire disc closed; and starting at the corners, krimp shut with a fork. Then go back and lift the edges from the bottom and fold shut again. This will make sure that it stays closed.

Take your empanada and place it in the hot oil. Let it cook for about 5 min or until it starts turning brown on the bottom. Flip and let it cook another 5 min or so, or until brown.

Once done, place the empanada on a plate with paper towels and let cool for about 10 min. and enjoy!


~ Maz’ Big Game Fiesta Chili~​



5 LBS. Ground Beef
1 Pack of Kielbasa
1 Pack Italian Sausage/Bratwurst
2 cans of Black beans
2 cans of Chili beans
3-4 packs of Mozzarella and Mexican shredded cheese
3-4 jars of tomato sauce
1 can of diced tomatoes
2 Garlic cloves
1 Onion
Black pepper
Chili powder
Crushed red pepper
Jalapeno juice (to your taste)
Adobo seasoning (to your taste)
Sazon seasoning (to your taste)
1 Corona

First put all the meat in a pot with the corona and cook until brown. Drain the grease from the pot and add the tomato sauce and beans. Let this cook for about 10 to 15 min. and stir every couple of minutes.

Next add your chopped onion and garlic along with the seasonings. Let this simmer for another 5 min. then add your cheese. Add one pack at a time and stir in the cheese letting it melt before adding the next one.

Let this cook for another 5 to 10 min. and the chili is done. Enjoy!



Maz’ Shrimp and Pineapple Salad​

2-3 packs of frozen cooked shrimp (tail on, 41-60 shrimp per pack)
2 cans of chunk pineapple
1-2 avocadoes
2 tbsp. of minced garlic
Black pepper
Old Bay Seasoning
Adobo Seasoning
Sazon seasoning
Cilantro
2 lemons
¼ cup of rum


Defrost shrimp in warm water and remove tails.
Put shrimp in a bowl and season with garlic with black pepper, adobo, and sazon to your taste.
Add garlic and chopped cilantro and squeeze in the 2 lemons. And the rum. Stir and let chill in the refrigerator for at least 2 hours.

When ready, take out and add the chopped avocado, mix in and enjoy.


:slurp::slurp::slurp::slurp::slurp:
 
mpoppins76

mpoppins76

Well-Known Member
PotteryGal said:
So I came up with six sections:


Apppetizers
Soups/Salads
Breakfast Ideas
Main Entrees
Sides
Desserts

Am I missing anything?
Click to expand...
You could do a "Misc." section, we always added them in the ones we used to do through church.
PSU_Princess said:
Sounds good.

I think I'm going to get going. I have so much stuff to do and I should definetly get started! I'm sure I'll be back later. :wave:
Click to expand...
Bye Chrissy!
Nicole220 said:
'Mornin!

((Hugs)) for everyone.

Prayers for Kat.

I call dibs on two dessert entries! They're the best desserts ever.

Aaaand now off to finish my refined model before chem lab. :wave:
Click to expand...
Hey Nicole!
 
PotteryGal

PotteryGal

Active Member
mpoppins76 said:
You could do a "Misc." section, we always added them in the ones we used to do through church.
Click to expand...

Good idea - maybe for Regional or Cultural specialties?

Also, when sending the recipes, if there's a story that goes along with it, or any suggestions, feel free to include. We want to make this entertaining as well as practical.
 
Auroragirl

Auroragirl

New Member
PotteryGal said:
Good idea - maybe for Regional or Cultural specialties?

Also, when sending the recipes, if there's a story that goes along with it, or any suggestions, feel free to include. We want to make this entertaining as well as practical.
Click to expand...

I have a few "cultural" recipies...
I think those are good sections.
 
Auroragirl

Auroragirl

New Member
PotteryGal said:
That would be great! And I'm sorry, would you remind me of your first name again? :o I keep thinking, 'this is Jon's wife...what is her name????'

I am terrible at remembering names at first. :hammer:
Click to expand...

Oh, Im the same way..... I'm Veronica. :wave: I dont think we've actually met yet.... right? :p
 
mpoppins76

mpoppins76

Well-Known Member
PotteryGal said:
Good idea - maybe for Regional or Cultural specialties?

Also, when sending the recipes, if there's a story that goes along with it, or any suggestions, feel free to include. We want to make this entertaining as well as practical.
Click to expand...
Yeah, maybe. The things we would get for that section were like homemade playdoh & cleaners & stuff like that.
Auroragirl said:
I have a few "cultural" recipies...
I think those are good sections.
Click to expand...
Hey Veronica :wave:
 
Dukeblue1227

Dukeblue1227

Well-Known Member
and now Nicole has added me as a friend...

:eek:

I am coming so far out of my shell here...

There are DEFINITELY a few pictures of me on there which I'm going to be embarassed by when people on here see them... *hangs head in shame smiley*

I mean, I generally try to play the nice, feminine, genuine guy on here...

I don't want people thinking I'm like... a "party animal" or a HUGE drinker or anything...

:o

I'm really not... just young and a fun person...? :shrug:

(the video is STILL the funniest thing on facebook though)
 

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