http://www.captn-hippo.com/index.phpHmmm Sooo Good !ensandy@ captn-hippo.comCopyright 2009 Capt'n Hippo Enterprise, LLC2009-09-04T10:47:47-04:00 hourly 1 2000-01-01T12:00+00:00 Fri, 28 Aug 2009 12:25:05 -0400sandy@ captn-hippo.comNone2009-09-04T10:47:47-04:00http://www.captn-hippo.com/recipes/recipes.php#unique-entry-id-14http://www.captn-hippo.com/recipes/recipes.php#unique-entry-id-14
1 lb 93 percent ground beef
2 tbls Olive oil
2 cloves garlic (minced)
1 small onion (minced)
1 tsp oregano
1 tsp basil

Mix all ingredients together and make 4 patties
Grill
Place on a “Hard Roll”, with sliced tomato, lettuce & a smear of Mayo.

]]>sandy@ captn-hippo.comGalley2009-08-01T12:59:00-04:00http://www.captn-hippo.com/recipes/files/26-july-2009#unique-entry-id-11http://www.captn-hippo.com/recipes/files/26-july-2009#unique-entry-id-11Recipes from the Capt'n Hippo #1:

1 TBS. lemon zest 4 cloves garlic (sliced)
1 TBS paprika 6 leave’s basil (confetti cut)
1 tsp red cayenne pepper ½ palm of parsley (fine dice)
1 tsp black pepper ¼ palm of oregano (fine dice)
½ tsp. salt (optional)


Combine all ingredients and rub into Fish (Your choice of fish)
Let it marinade for about ½ hour or longer
Grill on medium high flame
If you wish to fry it; blacken 2 tbls butter and add 2 tbls olive oil to fry pan and seasonings to fish just before you add it to the pan.
If you want to use this rub on steak, add ¼ tsp ground nutmeg
Fresh ingredients are best, but you can use all dry ingredients and store extra rub in plastic container for several weeks

]]>sandy@ captn-hippo.comGalley2009-08-01T13:00:00-04:00http://www.captn-hippo.com/recipes/files/26-july-2009#unique-entry-id-10http://www.captn-hippo.com/recipes/files/26-july-2009#unique-entry-id-10Recipes from the Capt'n Hippo #2:
Serving 30 as a side dish

3 tbls. Olive Oil
5 lbs Lean ground beef
2 lg. onions (diced)
2 Sweet Peppers (diced)
Your choice of Taco spices
Brown meat in Olive Oil, then add the onions and sweet peppers and cook till tender (peppers can be any color, I like red) add taco spice

1 Lg bag Restaurant style Tortilla chips
1 head iceberg lettuce (shredded)
6 Italian plum tomatoes (de-seeded and diced)
2 Jalapeño Peppers (cross cut for Hot or sliced & seeded for Mild)
1 lb. Cheddar Cheese
1 cup Sour Cream
2 Cups Salsa


In Large Roaster Pan, crush chips into layer one
Layer 2 is Lettuce
Layer 3 Hot Meat mixture
Layer 4 ½ the cheese
Layer 5 Tomatoes
Layer 6 Jalapeño Peppers
Layer 7 the rest of the cheese
Bake at 350 for ½ hour or until cheese is melted
Serve sour cream and Salsa on the side

Sandy’s Taco Seasoning

4 Tbs. Chili powder
2 tsp cumin
1 tsp paprika
1/2 tsp. nutmeg
½ tsp. salt (optional)




Sandy’s Salsa

3 plum tomatoes (diced)
1 med onion (diced)
1 jalapeño pepper (seeded and diced)
1 sweet pepper (diced)
Juice of one lemon
Juice of one lime
1 tsp. chili powder
½ tsp salt (optional)

Mix together and let marinade for at least 1 hour
Makes about 1 cup

]]>sandy@ captn-hippo.comGalley2009-08-01T13:00:00-04:00http://www.captn-hippo.com/recipes/files/26-july-2009#unique-entry-id-9http://www.captn-hippo.com/recipes/files/26-july-2009#unique-entry-id-9Recipes from the Capt'n Hippo: 3

12 Sea Scallops
24 Jumbo shrimp (shelled and deveined)
Zest and juice of 1 lemon
Zest and juice of 1 lime
4 oranges, peeled and quartered
12 large Pineapple chunks
12 large honey dew chunks
2 cloves garlic minced or grated
1 small onion minced or grated
½ tsp. cinnamon
¼ tsp. pepper
1 tbls. Sugar (optional)
Combine all ingredients in a large bowl and let marinate for 1 hour.
Also soak 12 bamboo skewers in water.
Skewer all pieces and grill until shrimp and scallops are cooked through.
Can take all liquids and reduce them to syrup for a glaze or dipping sauce.

If you want to send me a favorite of yours to post, please do.

Yes, that means you Aunt Gwen. If I get enough, I will post 2 times a week.

]]>sandy@ captn-hippo.comGalley2009-08-08T13:00:00-04:00http://www.captn-hippo.com/recipes/files/02-august-2009#unique-entry-id-8http://www.captn-hippo.com/recipes/files/02-august-2009#unique-entry-id-8Recipes from the Capt'n Hippo 4:

Serving 4
4 large baking potatoes (cut into wedges) 6 leaves basil (confetti cut)
4 cloves garlic (sliced) 2 tsp. oregano
1 large onion (sliced) 3 tsp parsley
1 large red sweet pepper (sliced) salt & pepper to taste
¼ cup butter
¼ cup Olive oil

Use throw away aluminum baking pan.

Melt butter and Olive oil together in pan
Add everything and toss to coat
Cover pan with aluminum foil and put on the grill.
Check for doneness every 10 to 15 min.

]]>sandy@ captn-hippo.comGalley2009-08-08T13:01:00-04:00http://www.captn-hippo.com/recipes/files/02-august-2009#unique-entry-id-7http://www.captn-hippo.com/recipes/files/02-august-2009#unique-entry-id-7Recipes from the Capt'n Hippo 5:
Servings for 4

2 to 3 lbs blue fish (whole) 1 tbs basil (confetti cut)
½ cup wine vinegar 1 tbs parsley (fine cut)
¼ cup olive oil 1 tbs Oregano (fine cut)
4 cloves garlic (sliced) Salt & Pepper to taste
4 cloves garlic (whole)

Place Blue fish in large bowl or bag.
Mix all other ingredients’ and pour onto fish
Let marinate for at least 1 hour
When you are ready to cook, place marinated garlic inside of the fish. Grill on open flame of grill until well done.
Only serve white meat.
]]>sandy@ captn-hippo.comGalley2009-08-08T13:02:00-04:00http://www.captn-hippo.com/recipes/files/02-august-2009#unique-entry-id-6http://www.captn-hippo.com/recipes/files/02-august-2009#unique-entry-id-6Recipes from the Capt'n Hippo 6:

Soften butter, mix ingredients and put in small container
Butter is good for about 2 weeks

Garlic Butter

¼ lb stick of butter
4 cloves minced garlic
¼ tsp garlic powder
¼ tsp sea salt Great on toast or add anchovies for Fish


Nutmeg Butter

¼ lb stick of butter
1 Nutmeg (ground) about ½ tsp.
¼ tsp. sea salt
¼ tsp. ground pepper Great on Steak as a glaze


Wasabi Butter

¼ lb stick of butter
4 tbs. wasabi powder Use with Salmon or tuna

]]>sandy@ captn-hippo.comGalley2009-08-16T13:00:00-04:00http://www.captn-hippo.com/recipes/files/16-august-2009#unique-entry-id-5http://www.captn-hippo.com/recipes/files/16-august-2009#unique-entry-id-5Recipes from the Capt'n Hippo 7:
(Low Sodium)

6 Lg. Sweet Onions (sliced or cubed)
6 cloves garlic (sliced)
¼ cup Olive Oil
1 qt. Beef Stock (I use Rachel Ray’s, it’s lower in salt)
Sliced Munster Cheese & Croutons

In large Dutch oven or Soup pot cook onions in olive oil on medium heat, until tender, add garlic and let it all caramelize (about ½ hour) stir in Beef Stock and let simmer for about another ½ hour.

To serve; Place 1 portion in a crock, float crouton, cover with cheese and place in a broiler until brown and bubbly. Enjoy. You will never have it at a restaurant again.

]]>sandy@ captn-hippo.comGalley2009-08-16T13:01:00-04:00http://www.captn-hippo.com/recipes/files/16-august-2009#unique-entry-id-4http://www.captn-hippo.com/recipes/files/16-august-2009#unique-entry-id-4Recipes from the Capt'n Hippo 8:

Any brand of frozen or fresh pre-made pizza dough.
One whole bulb of garlic (peeled & chopped.)
1 cup of Olive Oil
1 tsp. Sea Salt


Roll out the dough to about 12 inches square.
Cut into 1 inch by 6 inch strips (makes 24)
Tie each strip into a loose knot and let sit in a warm place with a damp towel over them for an hour.
Mix chopped garlic, salt and Olive Oil then dip each knot in garlic oil to coat, then put them on a baking sheet.
Pour remaining garlic and oil over knots and Bake in a 350 degree oven for about 15 min. or until golden brown.

]]>sandy@ captn-hippo.comGalley2009-08-16T13:02:00-04:00http://www.captn-hippo.com/recipes/files/16-august-2009#unique-entry-id-3http://www.captn-hippo.com/recipes/files/16-august-2009#unique-entry-id-3This one is from Janet (Jerry) Harms.

We tried it at "Girls Night Out" and had a lot of fun with it.

Recipes from the Capt'n Hippo 9:

Eggs Bacon Sausage Ham
Peppers Onions Mushrooms Broccoli

Zip-Lock Bags (Glad works best)
6 Quart Pot of Boiling Water
Dice up all ingredients and place in bowls on the table.

For each person (up to 6 at a time)
Place 2 eggs in a bag
Add choice of ingredients
Salt & Pepper to taste
Zip bag and shake and mush until ingredients are all mixed well
Place in boiling water and cook for 12 to 14 min.
Remove from water and open bag onto plate.
Top with cheese if desired

Serve with toast, biscuits, rolls, etc…..
]]>sandy@ captn-hippo.comGalley2009-08-28T13:00:39-04:00http://www.captn-hippo.com/recipes/files/23-august-2009#unique-entry-id-2http://www.captn-hippo.com/recipes/files/23-august-2009#unique-entry-id-2Recipes from the Capt'n Hippo 10:
Another suggestion from Janet (Jerry) Harms

3 cups peeled, cubed potatoes
1 small onion (or more - to taste)
1/4 tsp. baking powder
1 cup flour
1 tsp. salt
2 eggs

Put wet ingredients in blender first
Add the rest and blend until mixed

Fry in frying pan....and enjoy

Sandy suggests; use medium-hi heat, a
Cast iron frying pan and olive oil for best results.
]]>sandy@ captn-hippo.comGalley2009-08-28T13:00:42-04:00http://www.captn-hippo.com/recipes/files/23-august-2009#unique-entry-id-1http://www.captn-hippo.com/recipes/files/23-august-2009#unique-entry-id-1Recipes from the Capt'n Hippo 11: (A Lenny Favorite)

2 Hot Dogs per person
Burrito Wraps
2 Sliced onions
2 Sliced Peppers
2 Sliced Jalapeño Peppers
Salsa
Grated Jack Cheese
Grated Cheddar Cheese
Olive Oil
Taco Seasonings

Fry onions & peppers in olive oil
Add hot dogs

Heat wraps in fry pan, add cheese, Salsa, and hot ingredients, roll up in wrap and serve.

]]>sandy@ captn-hippo.comCapt'n Hippo Recipes2009-08-28T13:00:45-04:00http://www.captn-hippo.com/recipes/files/23-august-2009#unique-entry-id-0http://www.captn-hippo.com/recipes/files/23-august-2009#unique-entry-id-0
2 chops per person (thin cut)
½ cup Apple Juice
½ tsp Ginger
½ tsp Cinnamon
Salt & pepper to taste.

Marinate pork chops in Apple Juice ginger & cinnamon for 1 hour.
Sprinkle with salt & pepper

Grill till done.

Serve with Salad and Apple Sauce]]>