TNBear
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Post by TNBear on Mar 24, 2007 14:09:19 GMT -5
Nutella is awesome, especially if you are thin and not diabetic. Peanut butter, Hellman's mayo and dill pickle slices on your choice of bread...mmm mmm gooood.
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Jay
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Post by Jay on Mar 24, 2007 15:53:16 GMT -5
Gary.......I think you're a good candidate for gene replacement therapy.... We just have to find out where the genes are for liking good stuff ~J >Genetics..... pure genetics. Neither my mother nor my sister like peanut butter or strawberries.
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Jay
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Post by Jay on Mar 24, 2007 15:56:56 GMT -5
That rules me out then, heh....I'm not exactly thin... It does sound good though. I must try it one of these days... Hmmm, mayo and peanut butter...... That sounds pretty weird... To each their own, I always say.. ~J Nutella is awesome, especially if you are thin and not diabetic. Peanut butter, Hellman's mayo and dill pickle slices on your choice of bread...mmm mmm gooood.
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Longshot! [ Saint ]
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Post by Longshot! [ Saint ] on Mar 25, 2007 7:25:33 GMT -5
...Alternately, I just had a shit-ton of 'Cheez-It Parmesan Garlic' crackers for dinner. Tonight, it's Hereford beef filet's from Fresh Market, likely with some Squash/Zuchinni stir-fry, RED potato's and garlic and Chateau St Michelle in defiance of wine etiquette. Go figure.
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TNBear
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Post by TNBear on Mar 25, 2007 10:17:52 GMT -5
Etiquette shmetiquette... drink what tastes good to you! I've been known to have red wine with fish and by golly, the earth did not rend asunder and swallow mw.
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Post by Justin Thyme on Mar 25, 2007 21:33:31 GMT -5
Peanut butter and jalepeno slices on a cracker are great.
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Copperhead
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Post by Copperhead on Mar 27, 2007 21:12:08 GMT -5
Raw oatmeal & applesauce, liberally sprinkled with cinnamon & microwaved for about a minute...now that's a yummy healthy breakfast.
I don't like oatmeal with the consistency of glue - ick.
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Babs
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Post by Babs on Mar 27, 2007 21:38:05 GMT -5
I put jalepenos on peanut butter! In fact, I put jalepenos on practically everything...even cottage cheese!
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Post by footylicious on Mar 30, 2007 15:10:41 GMT -5
My Open-Faced Tuna Melt
Layer ingredients from bottom to top in this order:
- 2 slices of whole grain bread (side by side) - 1 can of tuna (half the can on each piece... with a little mayo if "you must" but certainly not necessary - fresh spinach leaves - a few pieces of red pepper (from a jar) - slices of a roma tomato - sprinkle garlic salt - a bit of mozzarella cheese - a slice of fat-free sharp cheddar cheese
Bake at 350 degrees until cheese melted.
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Post by Racin' Angel on Mar 31, 2007 14:35:27 GMT -5
Damn Footy that sounds delicious.....I might have to try that.....
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Post by Dragon Lady on Apr 1, 2007 23:59:03 GMT -5
What, you've got a problem with ground hazelnuts & chocolate? You're an antinutellite! Nutellites unite! Never knew of this stuff until I read about it here. Bought some this weekend and let me say THANK YOU!!!! Best stuff EVER!!!!! ;D ;D
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Copperhead
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Post by Copperhead on Apr 4, 2007 10:03:22 GMT -5
I'm glad to have helped! ;D
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Post by chiliman on Apr 10, 2007 20:08:34 GMT -5
Peanut butter and jalepeno slices on a cracker are great. When you first posted this on the other board I thought it sounded nuts. Of course I like jalapenos so I tried it and it's great! Now my wife thinks I'm nuts. But Babs, I think jalapenos on cottage cheese IS nuts! And Footy, I tried your open face tuna sandwich, GREAT! Thanks for posting that!
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Post by footylicious on Apr 11, 2007 19:03:44 GMT -5
Yay! Glad you liked it.
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Felix
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Post by Felix on Apr 11, 2007 20:23:05 GMT -5
chiliman exclaimed, re: Babs eating strange combinations of jalapenos: But Babs, I think jalapenos on cottage cheese IS nuts! chiliman, you do realize this woman eats jalapenos from the jar, like snacking on grapes or something. She may be nuts, but she is cute.
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cdojanet
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Post by cdojanet on Apr 12, 2007 6:34:02 GMT -5
I made these (really easy) for the grandsons this weekend and they loved them (so did the parents):
PB&J Bars
15 to 18 bars ________________________________________ 2-1/4 cups all-purpose flour 1/2 cup (1 stick) butter, melted 1/2 cup creamy peanut butter 1/2 cup packed light brown sugar 1/4 cup granulated sugar 1 egg 1 cup strawberry jelly (or any other - I used Raspberry) ________________________________________
1. Preheat the oven to 350°F. Coat a 9" x 13" baking dish with nonstick cooking spray. 2. In a large bowl, combine all the ingredients except the jelly. Beat with an electric beater on medium speed for 2 minutes, or until blended and crumbly. 3. Reserve 1 cup of the peanut butter mixture. Spread the remaining mixture over the bottom of the baking dish. Spread the jelly evenly over the mixture and crumble the reserved peanut butter mixture over the top. 4. Bake for 35 to 40 minutes, or until the topping is golden. Allow to cool completely then cut into bars and serve. ________________________________________
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Post by Justin Thyme on Apr 12, 2007 21:43:16 GMT -5
Ya know, Janet, that would be good with jalapenos.
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Post by daworm on Apr 13, 2007 14:00:31 GMT -5
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Post by tcrashfx on Apr 13, 2007 23:38:34 GMT -5
tcrashfx's Low Country Boil Ingredients 6+ lbs shrimp/crab legs/crayfish (or any combination of same) 9 lbs new potatoes 24 1/2 corn ears 3 lbs smoked sausage (Beef or pork)(Spicy or not) 2 lemons (Or limes) 1/2+ cup Garlic Old Bay Seasoning (To taste, like a bunch!) 12 12 ounce beers (A 12 pack) 3 sticks of butter 2 onions (Optional) The Stew In a 40+ quart pot, combine @10 quarts water (Start with less, you can add more later), Old Bay Seasoning, butter, garlic, lemons and 4 beers. Add the onions here, if you so choose. Let this mixture come to a boil (for at least 30 minutes). Drink one of the remaining 12 pack. Add the potatoes. And let the mixture come to a boil. Drink another one of the remaining 12 pack. After about 15 minutes, add the corn. And let the mixture come to a boil. Drink another one of the remaining 12 pack. After about 10 more minutes, add the sausage. And let the mixture come to a boil. Drink another one of the remaining 12 pack. After about 15 more minutes (Make sure everything else is done), add the shrimp/crab legs/crayfish (or any combination of same). The very second the seafood is pink (Done) cut the heat. Drink another one of the remaining 12 pack. Cover and let the essence of the Old Bay Seasoning form a nuclear bond with the butter which then coats the ingredients as they are removed from the pot. This step takes about 20 minutes. Drink another two of the remaining 12 pack. Your goal is to get all the ingredients done at the very same time. Once they are all done, the stew part is of utmost importance. Drink the last of the remaining 12 pack. And then sit down for a culinary nirvana! ***************************************** In some parts, they call this "Dump Stew" as the pot is then upturned on a picnic table and folks start to dig in. In other parts, it is called "Geechee Stew" after the Native Americans that invented it. This very same recipe will be demonstrated at the Notta Crash Party. Rain or shine! My treat! (But if anyone wants to bring some seafood to add to my stew, I will not fight you over it!) I have perfected this recipe over the last 20 years and the exact amounts of the ingredients (Like I would post ALL of them on a public forum!) are Top Secret (Unless you bring some more beers!). This particular recipe will feed 10, but they gotta bring their own beers!
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Jay
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Post by Jay on Apr 15, 2007 14:18:30 GMT -5
It was really good, Tcrashfx. Thanks for making it for us
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Post by tcrashfx on Apr 15, 2007 20:02:56 GMT -5
You are welcome, Jay!
I had more fun cooking it (See beer part!) than y'all did eating it!
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Jay
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Post by Jay on Apr 17, 2007 23:01:52 GMT -5
I knew you were a bit *too* happy that night
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Babs
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Post by Babs on Apr 18, 2007 16:30:39 GMT -5
Daworm, I scrolled quickly by that image and KNEW you were the one that posted it! Hot stuff forever!
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Diremaker
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Post by Diremaker on Apr 26, 2007 0:40:29 GMT -5
It's 1:30 AM and I don't feel like going and getting my recipe notes, but here's one that's dirt cheap and easy.
About 1 1/2 lbs of thin sliced chicken breast pieces. (not sure of the exact term, but you can just about see through them)
1 pkg Lasagna noodles.
16 oz Ricotta Cheese
1 16 oz package shredded 4 cheese blend
1 - 2 Jars Garlic Parmesan Pasta Sauce
1 Medium Sweet onion Cajun Blackening Seasoning Garlic Salt Oil
Apply to taste cajun blackening and garlic salt to chicken and rub in well. Using a HOT cast iron skillet, flash fry the chicken. (Should take about 2-3 minutes) depending on how much smoke you can stand in your kitchen) Cool the pan a little and saute the onion in butter and garlic.
After that, simply prepare the lasagna, dip and coat the chicken in the pasta sauce and layer in an 9 X 13 pan. (Pasta, Chicken, Ricotta, 4 cheese, repeat) Do this till the pan is full the pour most of the remaining pasta sauce over the top and cover with the onion and remaining 4 cheese blend. Bake @ 325 till the cheese on top is melted.
It's a great pasta dish that only takes about 30 - 45 minutes to make, plus it's a great alternative to tomato sauce based lasagna dishes.
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Diremaker
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Post by Diremaker on Apr 26, 2007 0:46:48 GMT -5
This is also a recipe I've used a few times and it is great. I've had it a few years and have found none that can compare. Be warned though, it is time consuming. I don't remember where I found the recipe, it may still be online somewhere, but here it is, straight from my notepad file.
Title: CAJUN PRIME RIB - BLACKENED Categories: Cajun, Beef Yield: 6 servings 10 1/2 lb Prime rib roast (4 bone) 1/4 c Black pepper 1/4 c Garlic powder 1/4 c Salt 2 Onions, thinly sliced --------------------------SEASONING MIX (OPTIONAL-------------------------- 1 tb Plus 1 tsp, salt 1 tb Plus 2 tsp, white pepper 1 tb Plus 2 tsp, fennel seeds 1 tb Plus 3/4 tsp, black pepper 2 1/2 ts Dry mustard 2 1/2 ts Ground cayenne pepper Contributed to the echo by: Fred Towner Originally from: Paul Prudhomme's Louisiana Kitchen Well, here it is Michelle. Don't say I didn't warn you. This recipe produces a volume of smoke that would rival a tire dump fire, but the aromas will drive everyone crazy. It's even worth having your neighbors and landlord upset with you. ;-) Cajun Prime Rib - Blackened Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (This is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 Tb. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 ts on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to “blacken” the steak properly. (FHT-if you have a smoke detector in your house, you will be able to determine if it is working correctly.) This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.)
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Copperhead
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Post by Copperhead on May 2, 2007 11:06:03 GMT -5
Orange Balls
1 box vanilla wafers, crushed 1 stick of butter/margerine, melted 1 box (1 lb) confectioner's sugar 1 6 oz can of frozen orange juice concentrate, thawed 1 bag of flaked coconut
Mix together first four ingredients. Roll into balls. Roll balls in coconut. Serve.
***found that I'd missed an ingredient*** Yummy!
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Post by daworm on May 2, 2007 13:39:53 GMT -5
Alternate: Eat Cheetos and watch porn...
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Deleted
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Post by Deleted on May 2, 2007 22:54:38 GMT -5
Some people shouldn't even try to cook. Take my no-bake chocolate/oatmeal cookies for example. They just look like turds on a tray.
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Copperhead
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Post by Copperhead on May 3, 2007 11:43:13 GMT -5
Some people shouldn't even try to cook. Take my no-bake chocolate/oatmeal cookies for example. They just look like turds on a tray. But that's what they're supposed to look like.
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RuneDeer
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Post by RuneDeer on May 16, 2007 18:59:41 GMT -5
This is what we were at Greenlife for. Sounds strange, but the result is fantastic. If it hadn't been a school project, I would have made off with it... ~ Plaintain Soup 1 tablespoon extra virgin olive oil 1 small onion, finely chopped 1 carrot, finely chopped 1 celery rib, finely chopped 1 garlic cloves, minced 4 to 4-1/2 cups chicken stock or broth 2 green plantains, peeled, quartered lengthwise and thinly sliced 1/2 bunch cilantro, steamed and finely chopped 1/2 to 1 teaspoon cumin 1 bay leaf Salt & pepper Heat oil in saucepan over medium heat. Add onions, celery, carrots and garlic. Cook uncovered for 3-4 minutes until onions are soft but not brown. Add 4 cups of chicken broth and bring to boil over high heat. Add cumin, plantains, bay leaf and cilantro. Season with salt and pepper. Return to boil, then reduce heat to medium-low simmer for 40 minutes or until plantains are very tender. Remove and discard bay leaf. Transfer half the soup to a blender; puree until smooth. Add more broth if soup is too thick. Serve hot or chilled.
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