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Old 10-23-2006, 11:36 AM   #16
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ICE

Ingredients:
Water
Fridge
Container of sorts

1) Put water in container.
2) Put container in fridge.
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Old 10-23-2006, 12:38 PM   #17
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Easiest Salmon Dish Ever That Will Make People Think You're a Gourmet Chef:

1) Preheat oven to 400 degrees

2) Take two filets of salmon, about 4-6 ounces per person, place skin side down on a foil-lined pan

3) Spread a thin layer of dijon mustard over the top of each piece of salmon.

4) Spread a thicker layer of Whole Grain Mustard over the dijon mustard.

5) Bake for about 10 minutes per inch of thickness of the fish (check with a fork to see if fish inside is opaque)


Serve with a spinach dish such as:

Heat about 1/4 cup of water in a large pan. Add a bag of baby spinach and stir constantly until it's cooked down--for about 4-5 minutes. Drain of any water remaining. Throw in a chopped apple, half a cup of craisins and 1/3 cup of pine nuts. Sprinkle salt, pepper, and garlic powder, drizzle 2 teaspoons of olive oil if desired. Stir until heated through.
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Old 10-23-2006, 12:42 PM   #18
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My yummy "Penne With Vodka Cream Sauce"

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka (I use Absolut Pepar for a lil kick)
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing


Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.



Or the best chili ever....which i'm makng now!
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Old 10-23-2006, 01:07 PM   #19
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Chex Mix - I make this once every few weeks and always keep a big pot of it around.

12 cups dry ingredients (I usually use 4 C Rice Chex, 4 C Corn Chex, 2 C Cheerios, and 2 C snack pretzels, but other people like wheat chex, nuts, rye chips, etc)
4 Tbsp stick margarine/vegetable spread
2 Tbsp worchestershire sauce (I recommend Heinz, but don't use the bottom of the bottle, it tastes like shit)
1 tsp seasoning salt (only Lawry's will do)
1/2 tsp garlic powder
a few shakes of onion salt

Mix dry ingredients in microwave-safe bowl. Melt margarine on stove. Stir in everything else. Pour this over the dry mix and work it around w/ your hands so there's not a big puddle left on the bottom. Microwave for 6 minutes, stopping every 2 to stir.

Typically, one box rice chex, one box corn chex, one box cheerios, one bag of snack pretzels, and one box (4 sticks) of margarine makes 4 batches of this. Leftoever you will have one stick of margarine, and half the pretzels and cheerios. It takes me 45 minutes to make 4 batches by myself. That's a lot of snack mix, folks!
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Old 10-23-2006, 04:28 PM   #20
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Quote:
Originally posted by starsgoblue
My yummy "Penne With Vodka Cream Sauce"

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka (I use Absolut Pepar for a lil kick)
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing


Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.



Or the best chili ever....which i'm makng now!
What time should I be there?
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Old 11-09-2006, 10:03 AM   #21
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My new favorite, made it last night and I'm never buying jar sauce again.

Vegetarian Spaghetti Sauce
-------- ------------ --------------------------------
2 tablespoons olive oil
3 tablespoons butter
1 medium onion -- chopped
1 cup chopped mushrooms
1/4 cup chopped green bell pepper
1 cup diced carrots
1/2 cup diced celery
1/4 cup red wine (optional)
3/4 cup tomato paste
3 cups chopped tomatoes— fresh and peeled -- or canned
1 tablespoon dried basil
or 2 tablespoon. minced fresh basil
1/2 teaspoon oregano
1 1/2 tablespoons thyme
1 teaspoon brown sugar
1 teaspoon soy sauce or tamari soy sauce
Salt
Black pepper

Melt butter in oil and swirl together. Sauté onion until clear, add carrots,
celery and mushrooms. Sauté for about 5 more minutes, stirring frequently.
Add green bell pepper and the rest of the ingredients. Simmer for 30
minutes. If sauce is too thick add water. Cook 15 minutes more and salt and
pepper to taste.

Yields: 4 cups
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Old 11-09-2006, 04:30 PM   #22
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The perfect side dish for all of you who will be celebrating Thanksgiving later this month:

Garlic Smashed Potatoes

3 lbs potatoes, scrubbed, peeled (if you want) and cut into even sizes
5 garlic cloves, chopped
2 tbsp olive oil
1/2 tsp salt
1/8 tsp pepper
1/2 cup water
1 tub (250g) light cream cheese
1/3 to 1/2 cup milk

Place potatoes, garlic, olive oil, salt, pepper and water in crock pot.
Mix to coat.
Cover crockpot and cook on high for 4 hours.
Mash potatoes with fork.
Stir in cream cheese and milk.
You can serve this right away, or cover and hold it in the crock pot for upto 1 hour
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Old 11-10-2006, 04:06 PM   #23
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Vegan "chicken" salad

--One roll of Worthington Foods Chick-ettes (imitation chicken), thawed
--1/2 cup vegan mayo--Follow Your Heart "Vegenaise" is the best kind

Cut the Chick-ettes into small pieces and grind in a food processor, once it is fairly smooth, add the Vegenaise.

Serve on hearty whole-grain bread with your favorite sandwich toppings--tomato, lettuce, etc.
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Old 11-11-2006, 03:59 PM   #24
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Quote:
Originally posted by Sicy
This is easy, and very delicious.

Cheesy Rice-Stuffed Chicken Breasts




2 Tbsp. PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Shredded Cheddar Cheese
1 cup cooked MINUTE White Rice
1 cup frozen chopped broccoli, thawed
8 small boneless skinless chicken breast halves (2 lb.), pounded to 1/4-inch thickness
1/4 cup KRAFT Ranch Dressing

PREHEAT oven to 350°F. Mix cheeses, rice and broccoli until well blended; set aside.

PLACE chicken breasts, top-sides down, on large cutting board; spread evenly with rice mixture. Starting at one of the short ends, tightly roll up each chicken breast; place, seam-side down, in 13x9-inch baking dish. Drizzle evenly with dressing.
BAKE 35 to 40 min. or until chicken is cooked through (170°F).

I have to try this.
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Old 11-11-2006, 04:19 PM   #25
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Italian Cheesecake

Filling:

2lbs Ricotta cheese (here in Brooklyn, NY I use Pollyo brand ricotta)

4 cups confectioners sugar

1 tablespoon cornstarch

1 tablespoon vanilla

6 eggs

Mix well

CRUST:

8 Nilla Wafers, crumbled in a food processor

butter, for coating the pan

PROCEDURE

butter the sides and bottom of an 8 inch wide springform pan
coat with crumbled Nilla wafers...graham craker crumbs work just as well if you can't find nilla wafers or their equivilent.

Pour mixture into pan.

bake at 350 until top is nicely browned. About 1 hour...Check after 45 minutes just to make sure everything is okay...oven behavior varies you know!!

Cool to room temperature and then remove from pan. Refrigerate over night and enjoy!!!!!!!!!!
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Old 11-11-2006, 04:38 PM   #26
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this is a realy easy desert from Venezuela:

1 K of sugar
1 cup of whole milk
1 can of condensed milk

put the sugar in the blender (or something to pulverize sugar)
Add whole milk
add condensed milk

make little balls

eat.

make them the same day you gonna eat them because they loose moisture. Always keep them in plastic recipients
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Old 11-12-2006, 06:05 AM   #27
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700gm chicken thigh, cubed or diced. (thigh works best, trust me)
150gm diced lean bacon
1 leek, thinly sliced, white part only
1 tbsp whole seeded mustard
1/2 cup cream (milk might work, but thickened cream is best)
1 cup of chicken stock
1 tbspn of cornflour


to cook:
put enough extra virgin olive oil into a medium pan and cook up/brown the chicken pieces. once done, remove them from the pan and drain.
then throw in the leek and bacon bits. cook them up on high for 5-6 mins. when that's done, pour on the stock and the seeded mustard. (i mixed the mustard in with the stock, worked well). when that has been brought to the boil, reduce temp and simmer for around 15 minutes. stir occasionally to stop the leek burning.
then add the 1/2 cup of cream with the cornflour added in already. make it a smooth consistency. turn the heat up again and let this bubble away. throw back in your chicken and reduce the heat again and stir it all through. the sauce will thicken, stir until it has thickened and serve on a bed of mashed spuds and steamed baby carrots and whole green beans.
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Old 11-12-2006, 07:08 AM   #28
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Quote:
Originally posted by fah
The perfect side dish for all of you who will be celebrating Thanksgiving later this month:

Garlic Smashed Potatoes

3 lbs potatoes, scrubbed, peeled (if you want) and cut into even sizes
5 garlic cloves, chopped
2 tbsp olive oil
1/2 tsp salt
1/8 tsp pepper
1/2 cup water
1 tub (250g) light cream cheese
1/3 to 1/2 cup milk

Place potatoes, garlic, olive oil, salt, pepper and water in crock pot.
Mix to coat.
Cover crockpot and cook on high for 4 hours.
Mash potatoes with fork.
Stir in cream cheese and milk.
You can serve this right away, or cover and hold it in the crock pot for upto 1 hour
We had these last night, with barbeque chicken. (Though we had to make it without a Crockpot since we don't have one.)
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Old 11-12-2006, 01:26 PM   #29
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Kraft Dinner: The Original
No-Drain Microwave Directions:
Empty Pasta into 6-cup (1.5 L) microwaveable dish. Add 1-3/4 cups (425 mL) HOT water.

Microwave, uncovered, on HIGH 8 to 9 min. or until water is absorbed, stirring every 3 min.

Add 3 Tbsp. (45 mL) butter or margarine, 1/4 cup (50 mL) milk and the Cheese Sauce Mix.

Stir until pasta is well coated.

Makes 4 servings (3/4 cup/175 mL each

i don't make the microwave kind but i love Kraft dinner omg!!!!!
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Old 11-13-2006, 06:32 AM   #30
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cookie doodelight ice cream + butterscotch caramel
+ cream soda



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