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Well, Fugi commando is pretty inviting. Prolly the best thrill I've had since the neighbor's dog had sex with my leg...maybe the ol' Toyota will turn NORTH instead of SOUTH...
bwahahahahahahahahahahahaha!
((OOOOOKAY, now I cannot get that image out of my head))
what is 151?Quote:
Originally posted by Jolie Rouge
151 !!
ohh & jaybird, aldi's rocks :) they have an offbrand of cinnamon toast crunch there...i'm yet to try it tho!
Quote:
Originally posted by jaybird
Well, Fugi commando is pretty inviting. Prolly the best thrill I've had since the neighbor's dog had sex with my leg...maybe the ol' Toyota will turn NORTH instead of SOUTH...
bwahahahahahahahahahahahaha!
((OOOOOKAY, now I cannot get that image out of my head))
:eek:
Strawberry Coffeecake
One 8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
3/4 cup sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
One 16-ounce jar strawberry jam
1 Tablespoon lemon juice
1/2 cup chopped hazel nuts
2 Tablespoons firmly packed brown sugar
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. In large mixing bowl, beat cream cheese, butter, and sugar until fluffy. Add eggs, milk, and vanilla. Mix well. Stir together flour, baking powder, soda, and salt. Add to cheese mixture. Beat until smooth (batter will be stiff). Spread half the batter into well greased and floured 13 x 9-inch baking pan. Stir together jam and lemon juice. Spread over batter. Spoon remaining batter in small amounts over jam. Combine nuts, cinnamon, and brown sugar. Sprinkle evenly over the top. Bake 35 to 40 minutes or until golden. Serve warm. (Vanilla Ice Cream Yum)
:D
Wild Mushroom Soup
2 medium shallots, minced
1 tablespoon olive oil
1 tablespoon butter or margarine
8 ounces fresh shiitake mushrooms, sliced
8 ounces fresh cremini mushrooms, sliced
8 ounces fresh button mushrooms, sliced
1 tablespoon flour
1/3 cup vermouth
2 cups beef stock
1/2 cup water
Salt and pepper to taste
1/4 teaspoon minced fresh rosemary
1/4 cup sour cream
1/4 cup chopped fresh parsley
2 tablespoons sliced almonds, toasted
Sauté the shallots in the olive oil and butter in a saucepan until tender. Add the mushrooms; mix well. Sauté until the mushrooms are tender and most of the liquid has been absorbed. Sprinkle with the flour. Cook for 2 to 3 minutes or until mixed, stirring constantly. Stir in the vermouth. Add the beef stock, water, salt and pepper; mix well. Simmer for 30 minutes. Stir in the rosemary. Ladle into soup bowls. Top each serving with sour cream, parsley and almonds.
Variation: Dry white wine may be substituted for the vermouth.
SERVES 4
This recipe *might* help - depending on the TYPE of 'shrooms you use .... ;)Quote:
((OOOOOKAY, now I cannot get that image out of my head))
Quote:
Originally posted by Jolie Rouge
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This recipe *might* help - depending on the TYPE of 'shrooms you use .... ;)
Peyote? ;)
[I]flute quote:BACARDI !!Quote:
------ Originally posted by Jolie Rouge
--- what is 151?Quote:
151 !!
LOL !
Jaybird guessed it !
Quote:
Jaybird LMAO, I thought you meant the BOOZE 151 but it's the # of pages.
Wonder how many we'd have if you took out all the BS pages...
Todays Recipies
Classic Onion Soup
8 cups sliced yellow onions (about 2 ½ lbs.)
6 tablespoons butter
4 teaspoons sugar
2 quarts reduced-sodium chicken broth (may use 49 oz. can with a 14 ½ oz. can)
1/2 cup grappa, or to taste (optional)*
Salt and medium-grind black pepper to taste
1/2 baguette French bread, sliced, toasted
Grated Pecorino or other Romano cheese
Using a large sauce pan or skillet that holds at least 4 quarts, cook onions, stirring often, in melted butter for 12 minutes or until tender and golden brown. Sprinkle sugar over and cook, stirring 1 minute. Add broth, cover and bring to boil. Simmer 12 minutes to blend flavors. Add grappa to soup and cook to minutes longer. Season with salt and pepper. To serve, float toast on soup and sprinkle lavishly with cheese. Garnish with a fresh herb on each serving, if you like.
:D
Dijonaise Lamb Chops
8 loin or rib lamb chops
1/4 cup Dijon mustard
2 tablespoons Worcestershire sauce
1/4 cup seasoned bread crumbs
Mix mustard and Worcestershire sauce. Place chops on broiling pan and brush with sauce. Sprinkle each chop with bread crumbs and broil 4 - 5 inches from the heat source for 5 minutes. Turn chops, repeat process and broil an additional 5 minutes or until desired doneness.
:D
ROASTED VEGETABLES
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
To prepare vegetables: Cut carrots, parsnips, sweet potato and butternut squash into 1- to 1 1/4-inch cubes
To roast vegetables: Place all cut vegetables in single layer on 2 sheet pans. Drizzle with olive oil, salt and pepper. Toss well. Bake in 425-degree oven for 25 to 35 minutes, or until all vegetables are tender, turning once with metal spatula. Sprinkle with parsley. Season to taste. Serve hot.
:D
STEAMED CHICKEN BREASTS WITH SCALLION-GINGER SAUCE
4 boneless, skinless chicken breast haves
1 tablespoon minced ginger
1/2 cup oil
1/4 trimmed and chopped scallions, white and green parts combined
Salt to taste
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
Steam chicken over simmering water for 6 to 10 minutes, or until chicken is white and firm to touch. Meanwhile, in small bowl, combine ginger, oil, scallions and salt. When chicken is done, drizzle with soy sauce and sesame oil. Pass scallion-ginger sauce at table or divide it into 4 small bowls for dipping.
:D
LENTILS AND RICE
3 tablespoons olive oil
3 medium onions, thinly sliced
3 1/2 cups water
1 cup brown lentils
1 cup white rice
1 teaspoon salt
1 teaspoon ground cumin
To cook onions: In medium skillet, heat olive oil over high heat. Add onions. Sauté, stirring regularly, until wilted. Reduce heat to medium. Cook until onions are lightly browned. Remove one-third of onions. Set aside. Cook remaining onions until they are very well browned, even black here and there.
To cook lentils and rice: Meanwhile, in medium saucepan, bring water to a boil over high heat. Add lentils. Reduce heat to low. Simmer, covered, for 15 minutes. Add reserved one-third of onions, rice, salt and cumin. Stir well. Cover. Cook for 15 minutes, or until rice is tender. Remove from heat. Stir in well-browned onions. Cover. Let stand for 10 minutes. Serve hot or at room temperature.
:D
Curried Cheese Spread
1 8-oz. package cream cheese, softened
2 cups sharp cheddar cheese, shredded
1 cup Major Grey's chutney
1 Tbsp. curry powder
2 garlic cloves, minced
1/2 cup sour cream
1/4 cup green onions, chopped
1 Tbsp. fresh ginger, grated
1/4 cup sliced almonds
Combine all ingredients, except almonds, in a food processor and process until smooth. Place in a serving dish and refrigerate for several hours before serving. Top with almonds just before serving and serve with crackers or small pieces of toasted bread.
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Watercress, Tomato, Cucumber and Fontina Salad
1 bunch watercress, washed and dried
2 firm tomatoes, chopped
1 cucumber, peeled, seeded and sliced
1/2 cup Fontina cheese, cubes
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 tsp. dry mustard
Salt and pepper to taste
Combine watercress, tomatoes, cucumber and cheese on a serving platter or large bowl. Combine Balsamic vinegar, olive oil, dry mustard, and salt and pepper in a cruet and shake well. Pour dressing over salad, being careful not to over do it, and toss well.
Serve right away.
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Spinach Manicotti
1 10-oz. package frozen spinach, thawed and extra water drained and squeezed out
1 carton low fat or fat free cottage cheese
2 cups Fontina or low fat mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
2 cloves garlic, minced
1 egg
1/4 cup fresh parsley, finely chopped
1 package manicotti shells
2 jars (28-oz.) spaghetti sauce
Combine cottage cheese, spinach, 1 cup of the mozzarella or Fontina cheese, egg, parsley, 1/4 cup of Parmesan cheese and garlic together in a large bowl and mix well. In a large baking dish pour 1 jar of spaghetti sauce and spread evenly on the bottom of the dish. Stuff cheese mixture into UNCOOKED manicotti shells and place on top of the spaghetti sauce. Pour the remaining jar of spaghetti sauce on top of the manicotti and sprinkle with the remaining Parmesan and Fontina cheese. You may refrigerate this overnight before cooking. Bake at 350 degrees for 45 - 60 minutes. Allow to cool about 10 minutes before serving.
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Strawberry and Mascarpone Crepes
1 cup all purpose flour
2 eggs
1 cup milk
2 Tbsp. butter
1/4 tsp. salt
1 Tbsp. sugar
Filling:
2 cups strawberries, sliced
8 oz. Mascarpone cheese
8 oz. whipped cream
1 tsp. vanilla
3 Tbsp. sugar
Combine flour, eggs, milk, salt and sugar in a blender or food processor and blend until smooth. allow batter to rest for 20 - 25 minutes before cooking. Heat a crepe or 9-inch nonstick skillet to low-medium heat. Melt a small amount of butter in the pan. Pour 2 - 3 Tbsp. of batter into the pan and immediately tilt the pan to spread batter evenly on the bottom of the pan. Cook for 1 minute per side. Place crepes on wax paper after cooking. Repeat this step until all crepes are cooked. Makes 12 - 15 crepes which can be refrigerated and frozen. Combine strawberries, sugar, Mascarpone cheese, vanilla, and half of the whipped topping in a large bowl and mix well. When ready to serve, place some filling on each crepe and roll up, then top with some of the remaining whipped topping.
{{{{Jolie saunters in humming the theme song from the "The Brady Bunch"}}}}
Pork Chops and Applesauce
6 pork chops
1 large can or jar applesauce
1/2 cup sherry wine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper to taste
Brown chops in skillet. Remove to baking dish. Mix applesauce, spices and sherry. Spoon 1/2 of this mixture on chops. Bake 20 minutes in a 350 degree oven, turn chops and spoon on remainder of sauce. Return to oven for another 20 minutes. Good!
SERVES 6
:D Marsha or CindyQuote:
Originally posted by Jolie Rouge
{{{{Jolie saunters in humming the theme song from the "The Brady Bunch"}}}}
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
:p
I am the "caboose", so I guess I am "Cindy".
Whatcha' doin' ??