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11-11-2002, 09:42 PM
#2938
{{{secret Pal}}
Hold out bait to entice the enemy. Feign disorder, and crush him.
The early bird might get the worm, but it's the second mouse who gets the cheese
Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.
- Albert Einstein
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11-11-2002 09:42 PM
# ADS
Circuit advertisement
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11-11-2002, 09:46 PM
#2939
Substitution? I have cheddar, american, provel, mozzerella, colby and velvetta...
Markets here are closed as of 10. I'm not going across the river, and I have to have dinner ready AT 5 (Sarah's coming after clinicals and has to eat and run, huge test Wed) and I don't get OFF til 5...bring me some... 
Pacifist: Someone who has the nutty idea that killing people is a bad thing.
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11-11-2002, 10:00 PM
#2940
POUNCE !!
POUNCE !!
POUNCE !!
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POUNCE !!
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POUNCE !!
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POUNCE !!
POUNCE !!
POUNCE !!
BWAAHAHAHAHAHAHAHAHAHA !
Laissez les bon temps rouler! 
Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?
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11-11-2002, 10:00 PM
#2941
Originally posted by jaybird
Substitution? I have cheddar, american, provel, mozzerella, colby and velvetta...
Markets here are closed as of 10. I'm not going across the river, and I have to have dinner ready AT 5 (Sarah's coming after clinicals and has to eat and run, huge test Wed) and I don't get OFF til 5...bring me some...
Substitutes: Parmesan (not as salty) OR aged Asiago (sharper) OR Sap Sago OR Manchego all give similar tastes what you have are too soft and taste/texture wouldn't be the same. If ya can get some Romano it would be best, the cheddar might work if it is a Sharp Cheddar
{{{secret Pal}}
Hold out bait to entice the enemy. Feign disorder, and crush him.
The early bird might get the worm, but it's the second mouse who gets the cheese
Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.
- Albert Einstein
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11-11-2002, 10:18 PM
#2942
o ty gumball
are u telling me something today actually went RIGHT
*faints
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11-11-2002, 10:48 PM
#2943
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11-11-2002, 10:54 PM
#2944
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11-12-2002, 02:17 AM
#2945
American Chop Suey
1 (16) ounce package elbow macaroni
1 pound ground beef
1 onion chopped
2 cans condensed tomato soup
salt and pepper to taste
Cook macaroni according to package directions
Brown hamburger meat and onion in a large skillet over med-high heat
Drain thoroughly and leave meat and onion in skillet. Pour the tomato soup over the meat and onions and stir well to combine
When noodles are done,drain and return to the pot. Add the hamburger mixture from the skillet to the pot. Mix well and season with salt and pepper
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11-12-2002, 05:39 AM
#2946
We love those Red Lobster knock-off biscuits. They were becoming practically a staple around our house for a while. I found that recipe in the newspaper or something, 5-6 years ago, and got on a kick making them once or twice a week. Just made them a few weeks ago with that 5 hour stew. Yummy stuff.
Pacifist: Someone who has the nutty idea that killing people is a bad thing.
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11-12-2002, 08:35 AM
#2947
Karen's Shrimp Salad:
1 Box 70/90 shrimp (approx. 5 lbs.)
16 oz Finely Chopped celery
4 oz Finely chopped green onions
4 Tbspns (heaping) Creole Mustard
14 Diced Boiled Eggs
1 oz Crab Boil
1-1&1/2 tsp Salt
Creole Seasoning may or may not be needed
1 Large Spoon Mayonaise (may need a little more, add only after mixed well to see if needed)
Margarine
Put just enough margarine to just cover the bottom of the pan, mix margarine with 1oz crab boil. Add the shrimp to the pan, add salt and mix. Sautee until the shrimp just starts to shrink. Don't over cook them. When cooked drain and allow to cool.
When the shrimp are cooled add the celery, green onions, mayo, creole mustard and eggs. Mix well add more mayo only if needed. Tasate, and add creole seasoning only if needed. Should have a cajun taste but shouldn't be hot.
CAJUN SALMON ROULADE
10 3 oz strips of salmon, each 2"wide x 5" long and 3/4 thick
Salmon Mousse Recipe
6 oz Salmon Scraps
2 oz Raw Shrimp
2 oz Heavy Whipping Cream
1 Egg
Salt, Cayenne Pepper to taste
Caramelized Tasso
2 Tbl Butter
6 oz Tasso, Ground
1/4 cup green onions, minced
2 tsp garlic, minced
1 oz white wine
1-11/2 oz brown sugar
To make the mousse, puree salmon and shrimp in a food processor, scraping down the sides as necessary. Add the cream and egg. Process until cream and egg are incorporated. Do not over mix. Season with salt and cayenne.
Heat butter and saute tasso, green onions and garlic until tasso starts to stick to bottom of the pan. Scrape pan and add wine. Cook until wine evaporates and add sugar. Stir continuously while scraping the pan. Mixture should not have much liquid. Cool.
Lay salmon strips on cutting board, skin side down. Spread mousse evenly over top surface of each salmon strip. Sprinkle tasso mixture over the mousse. Starting at one end of the salmon, roll as to make a pinwheel. Secure with toothpick. Continue until all the salmon strips are rolled. Heat a cast iron skillet with butter and sear salmon on both sides until golden brown, not dark black. Finish cooking in oven, approximately 10 minutes at 350 degrees. Decorate the plate with abstract sauces such as balsamic syrup, port wine reduction, hollandaise, raspberry sauce and basil oil. Place salmon in the center of the plate and garnish with fresh herbs.
SHRIMP & DILL SALAD
1 lb peeled, boiled shrimp
1 cup diced celery
1 cup dice cucumber, peeled & deseeded
1 cup sliced red or green grapes
1/4 cup chopped fresh dill
1/2 cup roasted slivered almonds
1/4 tsp black pepper
1/4 tsp granulated garlic
1/4 cup mayonaise
1/4 cup sour cream
Mix everything well - It can be served in a pita pocket or a bell pepper shell or tomato.
Stacey Pardue's 'Fat Free Chicken Enchilada' Dip
1 Lb Fat Free Cream Cheese, softened
1 1/2 cups of shredded fat free cheddar cheese
2 (10oz) cans of 98% fat free white chicken
1 tsp. minced garlic
1 (10oz) can extra hot Rotel tomatoes, drained fresh cilantro, chopped green onions
Stir cream cheese and shredded together until well blended. add the chicken, garlic, tomatoes, cilantro, and green onions and mix well. Cover and chill until serving. Serve with fat free baked tortilla chips or crackers.
Yield: 22 servings of 1/4 cup each
Calories: 65 grams
Fat: Less than 1 gram
Reduced Fat Island Salad:
1/2 cup cashews
1/2 cup peanuts
1/4 sesame seeds
1/4 cup poppy seeds
2 ribs of celery, diced
1 cup raisins
1 banana, diced
2 Carrots, diced
1 red apple, diced
3 green onions, chopped
1 cup broccoli, chopped
1 (1lb bag) shredded cabbage (coleslaw mix)
1 cup Italian vinaigrette dressing
Combine all ingredients, except dressing, in a large serving bowl. Add the dressing and toss to coat. Serve immediately
Yield: 24 servings
Calories: 110
Fat: 5 grams
Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?
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11-12-2002, 09:11 PM
#2948
Does anyone have the recipe for chocolate gravy? Preferably for dummies? 
I am the God of all mankind- is anything too hard for me? Jer. 32-27
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