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....call your doctor if your erection lasts more than 4 hours....

user wrote:

....call your doctor if your erection lasts more than 4 hours....

That's human horn, silly.

Susie wrote:

i just made a big pot of chili this weekend and it turned out phat if i do say so meself...

Sounds good, may try that tonight.  It's cold here, so good for chili

Here's what I had last night
1 pound ground beef
1/2 onion chopped
1/2 red (or any other color) bell pepper
1/2 yellow (or any other color) bell pepper
2 cloves garlic
1 egg
crumbs from 8 saltine crackers.

Combine all and add salt and pepper to taste.  Mix well and form into thick hamburger patties and cook like you would hamburger.  Over a flame is better, but in a skillet works well too.  Flip only once.

You can do 2 things with the drippings in the pan.  1 you can make a sawtooth gravy by cooking a bit of flour in the drippings until it turns brown and smells nutty, then add the liquid (I use milk or beef broth)  to make a rich gravy. 

In the fall with lots of veggies available I take and slice zucchini hot peppers, potatoes that have been diced to cook faster, and yellow squash and fry it in the drippings for just a few minutes.  Just so the veggies become tender, and potatoes soft. 
  It was so good last night.

I feel like stickifying this thread.

Polynesian Chicken Wings
Preheat the over to 400, put 3 lbs chicken parts (mini chicken drumsticks work the best, but you can use wings or drumsticks of any size) into a cooking pan thingie so they're one layer deep if using full sized parts, or whatever if using mini ones, and let them cook while you make the sauce (about 10 minutes.)

Mix 1 tsp ginger powder, 1/2 tsp pepper, 1 tsp salt, 1 cup sugar and 6 tbsp corn starch together in a saucepan.  Add 2/3rd of a cup water, soy sauce, orange juice and lemon juice.  Heat till it boils and thickens into a quivering but pourable sauce.

Pour sauce over chicken.

Cook for about 45 minutes (or till done) uncovered at 375.  Add pineapple niblets before serving if you want. Serve with rice.  Sooooo damn good, but get lots of napkins out, it's sticky.

I'm making it right now, but i realized i have no orange juice, so i added pineapple juice and orange marmalade instead.  We'll see how it turn out.

You just made me hungry again...    I'll have to give that a try soon.  My sisters and dad love chicken.

I need more time to make good stuff.  I just got done eating a very large can of baked beans for supper because I was craving them and was very hungry.  *BURP!* 

mtpalms wrote:

mudogramx wrote:

I made a really delicious Queen Margherita pizza the other day.  I don't measure anything when I make pizzas, so bear with me .

1 Boboli thin crust
Thinly sliced Roma Tomatoes, enough to cover the crust
Chopped garlic (i used pre-chopped garlic from a jar)
Basil (once again from a jar)
Extra Virgin Olive Oil
Shredded Mozzarella Cheese (1 bag is enough)

Grease pizza pan with olive oil.  Brush both sides of the crust with olive oil, place in the pan.  Cover crust with sliced tomatoes, or not depending on your taste.  Sprinkle chopped garlic fairly generously, once again based on your taste.  Sprinkle basil generously.  Gently pour olive oil over the toppings.  Don't dump a ton out, just enough to cover.  Top with shredded cheese.  I also sprinkle a bit more basil on top for color.  Bake at 350 degrees for 10 minutes or until brown.  The crust should be fairly crispy.  Enjoy!  I want try it with sliced mozzarella next time.

I made this last night, it is now my favorite pizza.

Cool, glad you liked it. 

mudogramx wrote:

mtpalms wrote:

I made this last night, it is now my favorite pizza.

Cool, glad you liked it. 

I used shredded mozzarella this time, but yes, I think the soft type would be much better.

justine wrote:

Orion wrote:

user wrote:

Alfredo sauce:

Melt butter in skillet.

Place a mound of parmesan cheese, freshly grated if at all possible.

Pour heavy cream on top, Stir until the cheese melts.

Season with fresh ground pepper and toss with the cooked pasta of your choice.

The amount of butter, cheese, and cream to use is to your taste. I find most commercial sauces to be too buttery for my taste, so I use more cream.


I've made this waaay too much ever since I saw it demonstrated in a show about Italian restaurants.

MMMM.... sounds good.  I'll have to give that a try.

That DOES sound really good!

ok. I just tried this.

I put too much cheese. I ended with a sticky spaghetti ball.

Schmo's unoriginal but ever so tasty and easy Tuna Parcels™... god even the name sounds lazy!

What you need:
-Frozen puff pastry... 2 or 4 or 6 etc sheets depending how hunggry you are
-One of the semi-big tins of tinned tuna per 2 sheets of pastry... i like to use simple tuna in brine but any variation is nice... especially Chilli!
-Cutting board
-Grill (broiler in America??) or oven and flat tray
-Semi-sharp knife
-Can-opener
-Table salt
-Fork

And what to do with it all:

1) take out 2 sheets of puff pastry and cut each into 16 equal sized squares then seperate for ease of... whatever.

2) take out approximately a fork and a half full of tuna from the can and place in the middle of half the squares  leaving a bit of room round the edges, then sprinkle with salt as desired.

3) one by one, place tthe remaining squares (the ones wwihout tuna on em) evenly over the ones youve just placed tuna on, and carefully roll over the edges together and smoosh eem down a bit so they stick, then turn in the corners and ssmoosh as desired.

4) lay tinfoil in your grill or in yourr oven tray, and heat on high until the top starts to brown and puff, then turn over carefully to brown the other side.

5) When browned evenly to your taste, remove from oven and allow to cool so as to prevent a naasty scene (the tuna get's bloody hot!)

6) Eat it!

There's my unexciting but tasty conttrribution to this thread... enjoy!

Ontbijtkoek
(a Dutch honey-ginger breakfast bread)


Recipe from my Great Grandmother, Cornelia van de Putte Pauw

To make two loaves:

Materials:
1 c butter (a good source of saturated fat)
1 c brown sugar
1 c honey
5 c flour
1 c milk + 1.5 tsp baking powder (my grandmother always used a cup of sour milk and a teaspoon of baking soda, but you don't see as much sour milk around these days)
1.5 c sliced preserved ginger (you can buy candied ginger in the oriental food section of most stores (about $2 for 4 ounces), and in a few you can actually find preserved ginger in ginger jars). You will need 10-12 ounces for 2 loaves. Some places you can find it in the bulk food section for less than $4/lb.
1.5 Tbsp ground ginger
1.5 tsp cinnamon
1.5 tsp cloves



Procedure:

Cream butter and sugar and keep slightly warm. Add other ingredients alternately except the preserved ginger which can be added last. Aliquot into 2 greased loaf pans and bake slowly for 1.5 hours at 165°C (about 325°F). It is real easy to take it out of the oven too soon, resulting in a dense goo in the middle. I still eat it this way, but be patient and don't have the oven too hot. It is best to leave it for about 2 days before slicing, as it tends to be a bit fragile when warm, but we generally eat a whole loaf within the first hour. My grandfather would slice it thin and eat on buttered bread, but I just eat it plain.

Inspired by the pots and pans thread:

For me, the key is fresh spices and herbs and learning how to mix them.   I'd like to make my own chai tea.

Anyone like to share their favorite spice mixtures ?

Just made a typical poor student meal.  Took a plate of leftover pasta, whole wheat spaghetti in this case, chopped up a clove of garlic and sprinkled it over top.  Cracked an egg over it and mixed it all around.  Topped it with a bit of bacon and microwaved it till the egg and bacon were cooked.  Delish!