Quote:
Originally posted by Gumball1960
I just liked the name of this one. :D
FORGET THE CALORIES AND FAT GRAMS CHEESE-CAKE
Hi Jolie! Hi Fugi! :D
:p Kewl Name
HiYa Gummi
HiYa Jolie
Hey Birdy
:p
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Quote:
Originally posted by Gumball1960
I just liked the name of this one. :D
FORGET THE CALORIES AND FAT GRAMS CHEESE-CAKE
Hi Jolie! Hi Fugi! :D
:p Kewl Name
HiYa Gummi
HiYa Jolie
Hey Birdy
:p
Total Posts: 4,390
User ~~~ # of Posts
Jolie Rouge 1226
the fugative 1224
jaybird 874
flute 427
Gumball1960 311
baby_froggy_69 81
Tasha405 47
Angelbabym 27
wanted4all 16
anarmywife 16
unicorn9149 14
sugar206 12
gypsy1 10
Gia30 9
tayhope 9
Jcowgirl77 8
newwiccan 7
janelle 5
teenap 4
chort1313 3
magicwoman19 3
SuperMellie 3
chelle33 3
dragonwolf 3
immortal_amaranth 2
justbeachy 2
Kai 2
akfatbottomgirl 2
h2223m 2
MOMMYOF2BOYZ 2
kimp67 2
intrigued 2
Queensown 2
dedesunshine 1
KissMsLynn 1
nosamiam 1
DreamWarrior 1
magnif 1
Jesus4u 1
bngomom 1
Machande_Kennels 1
BrightEyes 1
Raven7601 1
jennls 1
Alexandria 1
Syrinx 1
erniemarie 1
katkat777 1
honeybear39429 1
octnan2000 1
Liriell 1
sweetberries 1
missymommy 1
fruitloop31576 1
BSB Nick lover 1
1tiredmom 1
~Angel Eyez~ 1
frohdi 1
picklepuss 1
Okiechick 1
elsaleh01 1
kybeauty 1
TheOzzyFan 1
The Hit parade ;)
Total Posts: 4,390
User Posts
Jolie Rouge 1226
the fugative 1224
jaybird 874
flute 427
Gumball1960 311
baby_froggy_69 81
Tasha405 47
Angelbabym 27
wanted4all 16
anarmywife 16
unicorn9149 14
sugar206 12
gypsy1 10
Gia30 9
tayhope 9
Jcowgirl77 8
newwiccan 7
janelle 5
teenap 4
chort1313 3
magicwoman19 3
SuperMellie 3
chelle33 3
dragonwolf 3
immortal_amaranth 2
justbeachy 2
Kai 2
akfatbottomgirl 2
h2223m 2
MOMMYOF2BOYZ 2
kimp67 2
intrigued 2
Queensown 2
dedesunshine 1
KissMsLynn 1
nosamiam 1
DreamWarrior 1
magnif 1
Jesus4u 1
bngomom 1
Machande_Kennels 1
BrightEyes 1
Raven7601 1
jennls 1
Alexandria 1
Syrinx 1
erniemarie 1
katkat777 1
honeybear39429 1
octnan2000 1
Liriell 1
sweetberries 1
missymommy 1
fruitloop31576 1
BSB Nick lover 1
1tiredmom 1
~Angel Eyez~ 1
frohdi 1
picklepuss 1
Okiechick 1
elsaleh01 1
kybeauty 1
TheOzzyFan 1
:p
Nite Fugie !
Nite Gummie !
Nite 'Birdy !
Quote:
Originally posted by Jolie Rouge
Nite Fugie !
Nite Gummie !
Nite 'Birdy !
Nite Jolie
Nite All :D
A Little Lysdexic Humor
Did you hear about the dyslexic, agnostic insomniac?
He stayed up all night wondering if there was a dog.
Fire up grill for pizza
BY WOLFGANG PUCK
Makes 4 servings.
• Pizza dough:
1½ teaspoons dried yeast
1 tablespoon honey
1 cup warm water, 105-110 degrees
2 cups all-purpose flour
1 cup semolina flour
1 teaspoon salt
1 tablespoon extra-virgin olive oil, plus more for brushing
• Toppings:
1 cup prepared tomato sauce or pesto sauce
2 cups shredded mozzarella cheese
2 cups shredded fontina cheese
4 tablespoons freshly grated parmesan cheese
Minced fresh thyme, for garnish
To make dough: Use stand mixer with dough hook or food processor with metal blade. Dissolve yeast and honey in ¼ cup water. For mixer, combine flours and salt in its bowl. At low speed, add oil, yeast mixture and remaining water. Mix for 5 minutes or until all dough clusters on hook. (For processor, put flours and salt in work bowl and pulse twice. With machine running, pour oil, yeast mixture and remaining water through feed tube. Continue processing until a ball forms that rides around bowl on blade.)
To let dough rise: Turn dough out onto clean, lightly floured work surface. Knead by hand, repeatedly pushing it out, folding it back and rotating it, for 3 minutes or until dough feels smooth and elastic. Place in lightly oiled bowl. Cover with plastic wrap. Let rise at warm room temperature for 30 minutes.
To shape dough into balls: On lightly floured surface, cut dough into 4 equal pieces. Form each into even ball, pulling down all around sides and tucking underneath as you rotate ball several times. Roll ball under palm for 1 minute or until it feels smooth and firm. Place balls on lightly oiled tray. Cover with plastic wrap. Let rest for 20 minutes or refrigerate up to 2 days.
To prepare grill: In outdoor grill, prepare fire for indirect-heat cooking (see text above), setting grill rack 3 to 4 inches above heat.
To roll out dough: Dip 1 side of dough ball into flour. Place floured side down on work surface. From its center outward, use hands or rolling pin to stretch dough as thinly as possible to desired shape; do not make rim. Lightly brush top with olive oil.
To cook crust: Lightly oil bars of grill rack not directly above heat. Lift dough. Drape it, oiled side down, onto rack. Cover. Cook for 2 to 3 minutes or until dough has stiffened and its underside is golden and has grill marks. Lightly brush top with oil. Using tongs and, if necessary, a spatula, flip crust over.
To top crust: Spread crust with ¼ cup sauce. Sprinkle with one-fourth each of mozzarella and fontina. Cover grill. Cook, rotating crust a few times, for 5 minutes or until cheese melts. Using tongs and spatula, slide pizza onto cutting board. Sprinkle with parmesan and thyme. Cut into pieces. Serve immediately. Repeat with remaining dough and toppings.
:D
Orange Tea Cake
• 1/2 c. shelled pistachio nuts
• 1 3/4 c. flour, divided
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1/8 tsp. salt
• 3/4 c. (1 1/2 sticks) unsalted butter, softened
• 1 1/2 to 2 tbsp. grated orange peel
• 1 c. granulated sugar
• 2 eggs, at room temperature
• 1 tsp. vanilla
• 1/2 c. sour cream
• 1/2 c. fresh orange juice
Orange Syrup:
• 1/3 c. orange juice
• 1/3 c. granulated sugar or turbinado sugar, such as Sugar-in-the-Raw
• 2 or 3 tbsp. liqueur, such as B&B, Grand Marnier or Bacardi O orange rum
• Whipped cream, optional
• Sugared strawberries, optional
Preheat the oven to 350 degrees. Generously butter a 9-inch round pan, or 9-by 5-inch loaf pan, or an 8 1/2-inch springform pan. Dust the pan with flour and shake out excess flour.
Scatter the shelled pistachio nuts on a baking sheet. Set the pan in the oven on the middle shelf and toast the nuts for 5 to 7 minutes, or until nuts are lightly brown and fragrant, stirring with a wooden spoon once or twice.
Remove nuts from the oven and transfer to a plate. Spread the nuts on a tea towel and rub briskly with the towel to remove the skins, or cut away the skins with a small knife. Toss the nuts with 2 tablespoons of the flour and set aside.
Sift together the remaining flour, baking soda, baking powder and salt and set aside.
Combine the butter, orange peel and sugar in a large mixing bowl. Using an electric mixer on medium-high or creaming speed, beat for 3 to 4 minutes or until light and fluffy, scraping down the sides of the bowl with a spatula once or twice.
Add the eggs one at a time, mixing about 30 seconds after each addition, scraping down the bowl as needed. Stir in the vanilla extract.
In a small bowl or cup, mix sour cream and orange juice and stir until well-blended. Add the flour and sour cream-orange juice mixture alternately to the creamed mixture, mixing only until just blended.
Set the beater on low speed and beat the batter for 1 minute, scraping down the sides of the bowl.
Scatter the nuts over the batter, and using a wooden spoon, mix just until blended. Pour the batter into the prepared pan. Shake the pan to settle the batter.
Place the pan in the center of the hot oven on the middle shelf. Bake for 40 to 50 minutes or until golden brown, puffy, and a knife inserted in the center comes out clean.
Set the pan on a wire rack but do not remove cake from pan.
Prepare the orange syrup: In a small saucepan, combine the orange juice, sugar and liqueur or rum. Set the pan over medium-high heat, stirring to dissolve the sugar. Bring the syrup to a boil and cook 1 minute.
Remove from heat and pour the hot syrup over the cake in the pan. Cool the cake in the pan for 15 minutes. Run a metal spatula or knife around the edge of the pan to loosen the cake and then tap the pan gently.
Carefully turn out the cake onto a wire rack. Cool completely, right side up. If using a springform pan, unfasten the sides of the pan and remove. Carefully invert the cake onto the wire rack. Run the tip of a metal spatula between the bottom of the pan and the cake. When the cake is loose, lift off the bottom of the pan.
Cool the cake top side up on the wire rack. Sprinkle the top with a tablespoon or so of crystallized sugar.
Serve the cake with whipped cream and top with sugared strawberries, if desired.
:D
Vietnamese Pork and Shrimp Salad
• 1/2 c. Nuoc Cham Dipping Sauce (see recipe)
• 1/2 lb. lean pork from the loin or shoulder
• 1/2 lb. medium shrimp, peeled and devined
• 1 large European (hothouse) cucumber, peeled, seeded, and cut into very thin 2-inch-long strips
• 2 tsp. salt, divided
• 6 tbsp. sugar
• 6 tbsp. white vinegar
• 3 celery ribs, peeled and cut into long thin strips
• 2 large carrots, peeled and cut into long thin strips
• 1 medium onion, halved and thinly sliced
• 1/3 c. chopped fresh cilantro, divided
• 3 tbsp. chopped fresh mint, divided
• 1/2 c. chopped unsalted dry-roasted peanuts
Prepare the dipping sauce and set aside.
Put the pork into a small saucepan with enough cold water to cover. Simmer over medium heat until cooked through, about 25 minutes. Drain, let cool slightly, and cut into thin 2-inch-long strips. Set aside.
Bring water to a boil in a medium saucepan; add shrimp and cook until just opaque throughout, 2 or 3 minutes. Drain, let cool slightly, and cut each shrimp in half lengthwise. Set aside.
Place the cucumber strips in a bowl and toss them with 1 teaspoon salt. Set aside for 5 minutes, then squeeze to remove excess moissture.
In a measuring cup, combine the remaining 1 teaspoon salt with the sugar and vinegar. Put the celery, carrots and onion into 3 separate bowls, and toss each vegetable with 1/3 of the vinegar mixture. Let stand for 5 minutes. Remove the vegetables and squeeze dry. Put the vegetables in a large bowl and add the cucumber, pork, shrimp, 1/4 cup cilantro, and 2 tablespoons mint. Add the dipping sauce and toss well.
Spoon the salad onto a large platter. Sprinkle the top with the remaining cilantro, mint and peanuts.
Nuoc Cham Dipping Sauce
Serves 2 1/2 cups.
Note: Fish sauce is available in the Asian section of most supermarkets. The shredded carrot in this dipping sauce adds color and crunch, but isn't absolutely necessary.
• 1 to 2 small red chiles, minced, or 1 to 2 tsp. dried chile flakes
• 1 tbsp. white vinegar, heated (if dried chile flakes are used)
• 1/2 c. fish sauce (nuoc mam)
• 1/4 c. fresh lime juice
• 1 small carrot, finely shredded, rinsed and squeezed dry
• 2 cloves garlic, minced
• 1/2 c. sugar
If using dried chile flakes, soak them in vinegar in a medium bowl for about 2 minutes.
In the bowl with the chiles, add fish sauce, lime juice, carrot, garlic and sugar. Stir in 1 1/2 cups warm water until the sugar is dissolved. Serve at room temperature. Store in a jar in the refrigerator for up to 3 days.
:D
Serbian Bean Soup
1 lb great Northern Beans. Put on to almost boil then set off, add 1/4 tsp. Baking soda soak 1 hour.
After 3/4 hr to 1 hour add:
1/2 diced onion
2 cloves garlic diced
grate 1 medium carrot
2 stocks celery mostly leaves
add ham and bone and ring of polish Kielbasa (cut in small chunks)
add salt to taste
1/2 bell pepper sliced
1/4 to 1/2 tsp crushed chilies(to taste)
Cook for another hour or until beans are soft (Take out bell pepper and throw out). 5 minutes before done add the Mix ~~
Mix Together:
1 1/2Tbsp Crisco (melt in skillet)
add 1 1/2 to 2 Tbs flour
stir and brown ; set off heat and add:
2 cloves diced garlic
1 level tsp paprika and about 1/3 cup water
stir until smooth return to heat bring to boil
pour into beans and stir until smooth.
Simmer a few minutes and serve
Do not stir beans after they start cooking (3 hrs)
Good with biscuits or cornbread
Hot Peaches
Strawberries, blackberries, blueberries, peaches – the fruit fest is in full swing! Here's a simple way to make a fast-yet-fancy dessert.
Ingredients
Frozen peach or vanilla yogurt – 1 scoop per person
Fresh freestone peaches – 1/2 per person, washed, pitted, and halved
Other fruits – 2 T berries per serving, washed and dried
Peach or other liqueur (optional)
Brown sugar – 1 T per serving
Sprinkle of cinnamon and/or clove
Preparation
Preheat the broiler of your oven. Cut up strawberries, leave other berries whole, then toss with a shot of liqueur if desired.
Line a cookie sheet or broiler pan with peaches, skin sides down. Sprinkle brown sugar on the peaches and broil until the sugar melts in. (This will depend on how ripe the peaches are and how hot your broiler is, so keep an eye on them.)
Once done, take the peaches out and top them with the berries while still hot. Quickly add a dash of cinnamon and/or clove, then run them back under the broiler for about a minute, just to warm.
Put a scoop of yogurt in a bowl, depress the center with a big spoon or ice cream scooper, drop the warm fruit onto the yogurt, and serve immediately.
Broccoli and Pasta Mix
1 bunch broccoli
1/2 teaspoon salt
1 (8 ounce) box ziti or rigatoni pasta
1/2 cup olive oil
6 Tablespoons butter
4 garlic cloves, chopped
1/2 teaspoon red pepper
3 firm fresh tomatoes, quartered and seeded
1/2 cup grated Parmesan cheese
Cut broccoli into bite-sized pieces. Steam with salt about ten minutes or until tender. Cook pasta according to package directions. Heat olive oil, butter, garlic and red pepper. Toss broccoli in the oil mixture, and pour over pasta. Recipe can be prepared to this point and kept warm. When ready to serve, toss pasta mixture with tomatoes and sprinkle with Parmesan cheese. Serve immediately.
SERVINGS: 6 to 8
Tuna with Water Chestnuts
1 (10 ounce) can tuna in spring water, drained
1 cup chopped celery
1 (8 ounce) can water chestnuts, drained and sliced
1 (6 ounce) can pitted black olives, drained and sliced
1 green onion, chopped
1 cup mayonnaise
Squeeze of lemon
Dash of salt
Dash of garlic salt
1 (3 ounce) can Chinese noodles
Mix all ingredients except Chinese noodles. Just before serving, sprinkle with noodles or serve over noodles.
SERVES: 4 - 6