Recipes from Friends
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I will be adding recipes from friends soon, I am just building this page so please be patient.
Use the form below to submit your recipe to me and I will add some of them to the site.
I can't be held responsible for dishes that do not turn out right or that you just don't like because I don't necessarily try them, I just post them.  (Don't shoot the messenger)

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Preheat oven to 325


2 cups sweet potato (bake them in oven for almost 2 hours/ sweeter than
2 3/4 cups flour
2t. Cinnamon
1 1/4 t. ginger
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 cups sugar
1/2 cup vegetable oil and 1/2 cup butter
4 large eggs
1 t. vanilla


Spray and flour bundt pan.
Mix oil, butter, sugar, mashed sweet potatoes, and eggs. Next, add baking
powder, soda, salt, ginger, cinn., vanilla, and flour.
Pour batter into greased and floured bundt pan and bake for approximately 1
hour and 5 minutes.


1/2 cup butter
1 t. vanilla
2 cups sugar
1 cup heavy cream
1 1/2 cups dark brown sugar

Stir brown sugar, heavy cream and butter in pan over med. Heat until sugar
dissolves. Stir. Turn to med. High to boil for 3-4 minutes (rolling boil).
Stir occasionally. Take off heat and add vanilla.

Powdered sugar should be in a big bowl. Pour mixture into powdered sugar
bowl. Wisk. Beat until it is ribbon-like. This takes a while.
Pour over cooled cake.


2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 cup butter or margarine
1 cup packed brown sugar
1 egg
1 cup canned pumpkin
1 tsp. vanilla
1 cup raisins
1/2 cup chopped nuts

OVEN 375 degrees

Grease a cookie sheet. Stir together flour, baking powder, cinnamon, soda, and nutmeg. In a mixer bowl beat butter for 30 seconds; add brown sugar and beat til fluffy. Add egg, pumpkin and vanilla; beat well. ADD dry ingredients to beaten mixture, beating til well combined. Stir in raisins & nuts. (dough will be soft) Drop from a teaspoon 2 inches apart onto a greased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes. Cool on a wire rack. Makes about 48
Thanks to:  PEGBMG43

Olive Garden Stuffed Mushrooms

Ease of Cooking: Easy
Serving Size: 4-6

You can make these at home for much less than at the restauarnt.

8 - 12 Fresh Mushrooms
1 (6 oz.) Can Clams (drained and finely minced) (save 1/4 cup of clam
juice for stuffing)
1 Green Onions (chopped finely, about 1 Tbs)
1 Egg (beaten)
1/2 tsp. Minced Garlic
1/8 tsp. Garlic Salt
1/2 C. Italian Style Bread Crumbs
1tsp. Oregano Leaves
1 Tbsp. Melted Butter (cool)
2 Tbsp. Finely Grated Parmesan Cheese
1 Tbsp. Finely Grated Romano Cheese
2 Tbsp. Finely Grated Mozzarella Cheese ( for stuffing )
1/4 C. Finely Grated Mozzarella Cheese (for garnish)
1/4 C. Melted Butter

Wash and remove stems from mushrooms, pat dry. Save stems for another
recipe.  In mixing bowl place clams, onions, garlic salt, minced garlic,
butter and oregano.  Mix through and blend well.  Add Italian bread
crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix
Place clam mixture inside mushroom cavity and slightly mound clam mixture.
You should be able to stuff between 8 - 12 mushrooms depending on the size
of mushrooms.
Place mushrooms in slightly oiled  baking dish. Pour butter over
mushrooms. Cover and place in a preheated oven at 350 decrease for about
35 - 40 minutes.  Remove cover and sprinkle freshly grated mozzarella
cheese on top and pop back in oven just so the cheese melts slightly,
garnish with freshly diced parsley.

Kicky Crab Cakes

At Harrah's New Orleans, executive chef Joseph Klingelsmith, sous-chef Hai Nguyen and assistant Cheryl Johnson create crab cakes with a spicy kick by melding sweet crabmeat and rich sesame oil with piquant chili garlic sauce and Dijon mustard.

1 pound fresh or frozen jumbo lump crabmeat
2 large eggs
½ medium red onion, peeled and finely diced
1 medium yellow bell pepper, seeded and finely diced
1½ tablespoons Old Bay seasoning
1 cup fresh bread crumbs
2 teaspoons soy sauce
1 tablespoon Dijon mustard
1 cup mayonnaise
1 cup Japanese bread (Panko flakes)
1/8 cup sesame oil
cup vegetable oil

To prepare: Gently mix crabmeat, eggs, red onion, bell peppers, Thai chili garlic sauce, Old Bay seasoning, bread crumbs, soy sauce, mustard and mayonnaise together in a large mixing bowl. Form into 8 patties about 2 ½ inches wide and ¾ inch deep and roll in the Japanese bread crumbs. Pour the oils into a 10-inch sauté pan over medium heat. Sauté the patties four at a time on medium-high heat until golden brown on both sides. Serves Four.