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[#] Fri Jan 11 2008 14:55:10 EST from Avalondaughter @ Uncensored

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Wed Jan 09 2008 04:46:54 PM EST from wizard of aahz@uncnsrd

AD - I have been known to use a broiler instead of a grill. Doesn't always have the exact same result but can be tasty.. or..

I've made something similar to this one and I liked it lots.

http://www.epicurious.com/recipes/food/views/105102

 

 

Actually, that was one of those afore-mentioned time-consuming recipes.  That sauce looks like a big pain to make.  The second one looks reasonable though.  I use Epicurious a lot.  I wonder how I missed that one. 



[#] Sun Feb 17 2008 16:45:55 EST from IGnatius T Foobar @ Uncensored

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Hmm. Just discovered that "Goldfish" crackers are quite tasty with hot sauce.
(Any household with small children will inevitably have a 55 gallon drum of Goldfish somewhere.) This is with the cheese flavored ones, of course ... toss with hot sauce and enjoy. I suppose if it bothers you that the places where hot sauce made contact with the crackers becomes slightly soggy, you could spread them out on a sheet pan and crisp them back up in the broiler or in a toaster oven. Maybe I'd do that if I were serving them as a party snack ... but keep the kiddies away :)

[#] Mon Feb 18 2008 07:17:24 EST from triLcat @ Uncensored

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Why do I always crave fast food?

Why can't I ever crave a tuna melt?  



[#] Tue Feb 19 2008 12:30:07 EST from Spell Binder @ Uncensored

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IG: Chili powder or some cayenne pepper powder would probably have the same result without the sogginess.

[#] Tue Feb 19 2008 13:12:16 EST from triLcat @ Uncensored

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okay, I've been ordering in too much lately. I was waiting for the doorbell to ring for dinner to be ready... it's in the oven, for heaven's sake.

[#] Tue Feb 19 2008 13:22:56 EST from fleeb @ Uncensored

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Just get a timer that sounds like your doorbell.

[#] Wed Feb 20 2008 16:48:58 EST from Avalondaughter @ Uncensored

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I wanted to start a really unambitioius experiment and cook one of Sandra Lee's meals to see how much it would cost, how long it would take, and if it would taste at all edible.  Do you know she doesn't have a single recipe that doesn't a. require a slow cooker b. doesn't contain something that my husband can't/won't eat or c. look just plain gross?  What can I say?  I'm not brave like Morgan Spurlock.  I can't do gross food experiments.  My stomach seems to be too weka.

[#] Thu Feb 21 2008 01:58:11 EST from triLcat @ Uncensored

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I try to avoid recipes with more than five ingredients or five steps.

The only "complicated" things I make are lemon meringue pie and stir-fries. Stir-fry only counts as complicated because there's a lot of veggie chopping involved.



[#] Thu Feb 21 2008 14:14:15 EST from Avalondaughter @ Uncensored

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Hoo boy.  I'm glad you weren't in the kitchen with me when I made coq au vin last night. 

[#] Fri Feb 22 2008 02:15:53 EST from triLcat @ Uncensored

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It's not sooo bad, but I wouldn't make it. I don't like wine in my meat

[#] Fri Feb 22 2008 10:26:48 EST from Fire Monkey @ Uncensored

Subject: Classy, Simple and Quick

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Thu Feb 21 2008 01:58:11 AM EST from triLcat@uncnsrd

I try to avoid recipes with more than five ingredients or five steps.

----------------------------- 

Ok, how about this: take a portabello mushroom, remove the stem and shred it, now shred about the same amount of fresh ginger and mix the two together.  Now put the mushroom upside down in a bowl and arrange the ginger-stem mix and sprinkle a little  vinigrette made of seseme oil and balsamic vinager over it. Take half a cup of beef broth and mix it with half a cup of miso soup and bring it to a boil. Crack an egg onto the mushroom and pour the boiling broth into the bowl being careful to get it under the mushroom and not over top of the mushroom. Cover the bowl [I just use a second bowl upsode down] and let it sit for about 5 minutes.  The soup should be cooled down a bit now and the egg should be steamed as is the ginger and mushroom. Classy, tastey and simple.  Oh, be sure when you shred the ginger and stemm that you shred it fine so it will steam quickly.



[#] Sat Feb 23 2008 12:53:31 EST from triLcat @ Uncensored

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it's only slightly too complicated for me. It's more the issue that I wouldn't like the result. Not that big a fan of ginger or portabello.

[#] Sat Feb 23 2008 14:34:39 EST from wizard of aahz @ Uncensored

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Fire Monkey - I like your recipe and believe you should post more of them. Just ignore triL.

[#] Wed Mar 05 2008 12:28:49 EST from wizard of aahz @ Uncensored

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http://www.notmartha.org/archives/2008/02/27/bacon-cups/

Safe for work but might cause drooling on the keyboard.

[#] Wed Mar 05 2008 14:47:18 EST from IGnatius T Foobar @ Uncensored

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Hey, it's *bacon* ... unless you're a vegetarian you simply can't go wrong with bacon.

[#] Wed Mar 05 2008 17:35:29 EST from Avalondaughter @ Uncensored

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Whoa that is beautiful.

One of these days I want to make pig candy.  That's when you coat bacon in brown sugar and cook it in the oven till crispy. 



[#] Wed Mar 05 2008 18:03:45 EST from Ladyhawke @ Uncensored

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These are the days I wish I didn't keep kosher inside the house.  Wow, that looks yum!

[#] Wed Mar 05 2008 18:05:26 EST from Peter Pulse @ Uncensored

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Yummy. I love the mini pies too (look at the other projects). Right now I could down about a half-dozen of those mini pies.

[#] Wed Mar 05 2008 21:44:59 EST from wizard of aahz @ Uncensored

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AD - ooOOOoo.. Now that sounds interesting.

[#] Thu Mar 06 2008 02:04:35 EST from triLcat @ Uncensored

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Lady: There's always morningstar farms breakfast strips. :)

(yes, it's nothing like bacon. I know) 



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