All you need are a few eggs (2-3), some milk, Mrs. Dash, garlic powder, and some salt and pepper.
Crack the eggs into a bowl, pour in a little bit of milk, and add the spices. Mix it all up, and cook it. It's extremely simple, but it's good. It also happens to be the only thing I can cook. >.>I'm so proud of you. I got a doctor today that is going to break my shoulder, add some milk, and cook me with morphine for four hours. Your egg thing sounds good.]]>
I used to have this recipe (or close enough) but I lost it.
Kakana, it is yummy!!!]]>
All you need are a few eggs (2-3), some milk, Mrs. Dash, garlic powder, and some salt and pepper.
Crack the eggs into a bowl, pour in a little bit of milk, and add the spices. Mix it all up, and cook it. It's extremely simple, but it's good. It also happens to be the only thing I can cook. >.>]]>
Okonomi-yaki is a Japanese-style pancake 'as you like it'. I encourage all you with a taste for the different to look in major cities and seek out a Japanese Market where you will find most of the ingredients for this recipe. It is mine and my husband favorite and after a recent trip to Houston we brought back what we were missing.
Ingredients:
1 Okonomi-yaki Kit: Ask the attendant at the japanese market, she/he will point you in the right direction
I know that the instructions in the back are in Japanese, there are however illustrations on how to put it together. You will also need (according to the box):
2 Eggs
260 mililiters of water
1 Chinese (Napa) cabbage
5 Sprigs of green onions
1 Bottle of Japanese Mayo
1 Bottle of OKONOMI Sauce
And here is the 'as you like it' ingredient:
Cooked mini Shrimp OR
Thinly Sliced Pork Butts (Proscuito Ham works too) OR
Thinly Sliced Chicken OR
Nothing
Preparation
Pour the water into a bowl and, with a whisk, add the mix from the kit (save the little envelope for later). Add the 2 eggs, continue whisking. Slice the leafy part of the cabbage into thin slices, chop the green onion and add to the mix, continue whisking until everything is mixed.
In a small hot pan make the mix as if you would a pancake. On the uncooked side add your 'as you like it ingredient'. Flip and cook on the other side.
Garnish
Spread Okonomi sauce, japanese mayo and sprinkle seedweed flakes (the little envelope from the kit) on top and Enjoy with a fork.
1) Slice
2) Enjoy]]>
2 Cucumbers (peeled and sliced)
2 Tomatoes (quartered)
1/2 Red onion (sliced thinly)
1 can of black olives (chopped)
Feta cheese
Olive oil, apple cider vinegar, salt and pepper to taste
Mix cucumbers, tomatoes, red onions and black olives together. Add olive oil, vinegar, salt and pepper and toss until all vegetables are covered. Serve and add feta cheese. Enjoy!]]>
1 stick of butter or margarine
3 heaping tablespoons of cocoa
1 1/2 Cups Sugar
3 Eggs
1/4 Cup canned evaporated milk
1 tsp vanilla
In a medium saucepan heat the butter and cocoa together, then remove from heat.
Add the remaining ingredients. Pour mixture into a prepared pie pan. I use oreo cookie crust.
Bake at 350 degrees for 50 minutes. Serve with vanilla ice cream.]]>
Ingredients
4 cloves of garlic
2 cups of cooked chickpeas (save the liquid)
1 1/2 teaspoon of kosher salt
1/3 cup tahini (sesame paste)
7 tablespoons of freshly squeezed lemon juice (about 2-3 lemons)
6-8 tablespoons of water or the liquid from the chickpeas
8 dashes of hot sauce OR sub cayenne pepper to taste
Turn on the food processor. Mince the garlic. Add the rest of the ingredients until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.]]>
1 C. Dark corn syrup...(I would say honey but all the bees are on strike)
1 C. pureed red onion
5 ea. green onions blended to small bits, NOT mud
2 ea. garlic cloves (omit if your a vampire)
3 Tbsp. "pumpkin pie spice" ....easiest to find and keeps the recipe simple
1 Tbsp. GROUND Red pepper
..add about a half cup of cooking oil...NOT blended....this recipe is good for a few racks of vinegar steamed ribs, or a nice 10-15 piece of chicken parts, half dozen pork loins...whatever your planning to eat...
marinate overnight, grill, baste, grill..
easy cheezy.
enjoi and watch charlies' angels.
I'm typing this from a hotel room, someday when I have another place of my own, I'll show yall how this recipe is supposed to taste...
...if it's to sweet for you, add some brown mustard to the mix.
newlifewhore, JTS]]>
]]>This one's really easy and always a hit at the parties. Don't know where it came from, could be the back of the Chili can, but whatever.
1 package Philly Cream Cheese
1 can No Bean Chili
1 bag Mexican Cheese
Spread cream cheese in the bottom of some sort of baking pan (we use pie tins). Top with can of chili, then cheese. Bake at 350 till all melty. Serve with tortilla chips.
It sounds kinda gross, but is always one of the first things to go when I take it to a party, and since I can't cook, I make this a lot.]]>
I wish I had seen this recipe last month, on 13 March.]]>
Romaine lettuce
Garlic (either regular, or if I have a big crowd I used a couple of elephant garlic.)
Now, rookies should start with a few cloves....TP and I use somtimes 7-8 for a few heads of lettuce. Garlic taste is personal here!
Olive or Canola oil
Salt and Pepper (I prefer both in the grinders!)
Grated cheese, parmesan or any other hard cheese. Yeah you can use the shaker in a pinch, I do.
Chop your Romaine. Rinse and DRY with a few paper towels...get in there and get the wet out! This is important!
Grate your garlic over the lettuce. Don't think you can use your stinky little garlic press and that will be ok, they SUCK for this salad. Scuff a finger on the grater if you must, it will be worth it.
Or buy one of these! I have one and love it!
Throw in your garlic.
Salt and Pepper lightly. (You will need to keep checking the salad throughout the whole process!)
Add oil enough to wet down a bit.
Toss with your hands.
Taste.
Throw in a few handfuls of cheese.
Taste.
May need more oil or pepper or salt...I have to taste about 4-5 times before it feels RIGHT to me.
Serve.
This does NOT refridgerate well, however, it will sit on the counter and every one in your family will go in and out and pick at it until it is gone.
Also? Everyone must eat it. Otherwise, the ones who do not eat it, cannot stand to be around the ones who did eat it.
We are known for this salad. We are requested to bring it to every function.
It is nice by itself, or topped with grilled shrimp or chicken.
TP's coworker eats this salad EVERY single day (for the past yr) for lunch.]]>
]]>Ingredients:
Pie crust:
Use an already made pie crust can also be used. Preheat oven 450 F. Place pie crust in oven 8-10 minutes. Remove and let cool.
Pie filling:
4 egg yolks
1 can (14 oz) condensed milk (NOT evaporated milk)
1 teaspoon grated lime peel
1/2 cup fresh lime juice
3 drops green food coloring
1 small envelope unflavored gelatin
That is very close to my Key Lime recipe! I'll have to try yours and see how it tastes.
Key Lime Pie
Graham Cracker Crust
1 paper-wrapped package graham crackers (1/3 of a 1-pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
1/3 cup sugar
Filling
3 egg yolks
Grated zest of 2 limes (about 1 1/2 teaspoons)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you get Key limes, use them: otherwise use regular limes)
Topping
1 cup heavy or whipping cream, chilled
3 tablespoons confectioners' sugar
For the graham cracker crust: Preheat the oven to 350 degrees. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and
process to crumbs. (If you don't have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on.
For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.]]>
1 jackass
1 Tdiggity
Mix
Wait a minute or two
And presto!!]]>
Ingredients:
Pie crust:
Use an already made pie crust can also be used. Preheat oven 450 F. Place pie crust in oven 8-10 minutes. Remove and let cool.
Pie filling:
4 egg yolks
1 can (14 oz) condensed milk (NOT evaporated milk)
1 teaspoon grated lime peel
1/2 cup fresh lime juice
3 drops green food coloring
1 small envelope unflavored gelatin
In medium bowl beat egg yolks for 5 minutes. Add condensed milk, lime peel, lime juice, food coloring and unflavored gelatin. Beat until smooth. Turn into pie crust, spreading evenly. Refrigerate over night.
Pie topping:
1 cup chilled heavy whipping cream
2 tablespoons sugar
4 lime slices
The next day. In a chilled bowl mix the whipping cream and sugar until stiff peaks form when mixer is lifted. Spread over pie and make lines with fork. Garnish with lime slices.
Peanut Butter Cookies
1 cup organic unsalted peanut butter
3/4 cup granulated sugar
1 large egg, lightly beaten
1/2 tsp baking soda
1/4 tsp salt
1/2 c mini chocolate chips, or finely chopped chocolate of your choice
1/2 roasted peanuts, chopped
Mix first five ingredients. Stir in chocolate and nuts. Make teaspoon sized balls, place on a cookie sheet lined with parchment paper, about 2 inches apart. Bake at 350 for about 12 minutes. Let cool on sheet for 5 minutes, transfer to cooling rack. Makes 18 cookies.
My variations:
I've swapped the peanut butter and peanuts for sunflower butter and sunflowers, cashew butter and cashews, a mix of any of the above, almond butter and toffee, and added in dried berries as well. For the sunflower, almond and cashew, I dropped the salt because the butters were NOT unsalted, and used only half the called for chocolate and nuts. Almond butter and toffee pieces is by far my absolute fave.]]>
1 bottle RedBreast
lime juice
Pour 2 1/2 shots of redbreast into glass with ice.
Add a squirt of lime juice.
Sip during conversation.
Smoking optional.
Repeat until blotto.]]>
I'll make a giant bowl of this and eat on it for days. It's incredible.
1 lb. Long-grain wild rice
1 bundle cilantro
2-5 ripe tomatoes
1 bunch green onions
1 cup grated sharp cheddar
Salad dressing
Optional: Garlic
Lemon juice
Bell peppers
etc.
etc.
Wild rice cooking
Wash 1 cup uncooked wild rice thoroughly. Add to 3 cups boiling water, salted to taste, in a heavy saucepan. Return water to boil and stir. Reduce heat and simmer, covered, 50-60 minutes or just until kernals puff open. Uncover and fluff with table fork. Simmer five additional minutes. Drain any excess liquid. For chewier texture cook less time. Yield: 3-4 cups of cooked wild rice.
Stick the rice in the fridge for a while. It needs to be cold.
Chop up all the delicious veggies and grate the cheese.
Once the rice is chilled, toss veggies, cheese, and rice in a large bowl.
Add salad dressing per serving to taste. I really adore Annie's Goddess dressing, or a cheesy Italian dressing.
Eat forever.]]>
1/2 cup (1 stick) unsalted butter, softened to room temperature, plus more for greasing
3/4 cup creamy, all natural peanut butter
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups (12-ounce package) dark chocolate chips
1/2 cup peanut butter chips
Cinnamon to taste
NOTE: Really, use the "natural" type peanut butter. I don't care what brand, but the ingredients part of the label should only say "peanuts".
Grease your cookie sheets, and preheat the oven to 350 degrees F.
Put the butter, peanut butter and the sugars in a large bowl. Beat with an electric mixer or a wooden spoon until smooth and creamy. Add the eggs and vanilla and beat again. Add the baking powder and salt and mix it again. Folding powers! Mix in the flour... about 1/2 of a cup at a time so it doesn't explode on you. Once that's all nicely blended, add the cinnamon and chips.
Using a teaspoon as a guide, scoop a portion of the dough and, with your hands, roll each portion into a ball. Place the balls on each cookie sheet, 3 cookies per row in 5 rows. Flatten the balls the tines of a fork so that they spread to about 1 1/2 inches in diameter. Bake each batch, one cookie sheet at a time, for about 10 minutes. The cookies will be firm to the touch and just beginning to brown.
Remove from the oven, let cool, and MOW.
I make these regularly for any range of people. I'm adored for these cookies. Huzzah.]]>
these milano's will do. 4-10+ milanos depending on how addicted you are to cookies and milk,
1 cup milk
Techniques: Dip in cookies half way 3-4 dunks, that way its not saturated fully in milk but enough to crumble the cookie down.]]>
I am glad you liked the pizza.]]>
1 part MJ
1 underage girl
Alternatively:
Cilantro Chutney
Lemon Juice
Garlic
Cilantro (pureed)
Olive Oil
VERY finely chopped habanero
Eat it with naan. Excellent, excellent stuff.]]>
We made this tonight. It was damn good. Couldn't find that cheese, though and ended up doing cheddar and monterey jack. Thanks Tito.]]>
Porn Bread
It's stuffed stupid with things like Bukkake Cake
and this iced Sanchez:
Ingrediants:
12" pizza shell (St Louis style works best, but regular crust works too)
1 cooked boneless chicken breast - diced
6 pieces cooked bacon
1 medium tomato - diced
A mixture of shredded cheddar and Provel cheese. *
Ranch dressing
1/2 cup diced romaine lettuce.
* Provel is very difficult to find out of St. Louis, in that case substitute mozzarella cheese.
1. Preheat oven to 350 degrees.
2. Pour some ranch dressing on the pizza shell and use the back of a spoon to make sure the shell is evenly coated with dressing.
3. Take the chicken and tomato and evenly place on the pizza.
4. Cover the pizza with the cheese mixture.
5. Take the bacon and cut in half and then place evenly on top of the pizza.
6. Bake the pizza for approx. 15 minutes or until the cheese begins to turn golden brown. You may cook the pizza longer or shorter depending on your preference. Once cooked pull the pizza out of the oven.
7. Once cooked cut the pizza into squares and then top the pizza liberally with the lettuce.
8. Eat]]>
Sweet Baby Ray's Honey BBQ Sauce
Best BBQ sauce you can find in a prepackaged bottle.]]>
You will need
Here's what you do. Put a raw chicken breast in the jar, crack two eggs open into the jar, top it off with milk. Seal concoction with cling-wrap.
Hide this jar somewhere that they will not find it when they do their 'move-out cleaning'; if there is a way to hide it in a heating vent then this is the way to go.
As time goes by, the chicken, milk, and eggs will start to rot and leave off gasses; these gasses will be sealed within the jar thanks to the cling-wrap. Several weeks later there should be enough gas within the jar to create a hole in the cling-wrap seal. When that seal breaks the most god-awful of smells will be released, and if you've hidden it well it will be a while before they discover the source.
note: this is not intended to be eaten, this is a revenge device for particularly rude landlords]]>
THE RULES
__________fck! I forgot citruses: lime, orange, lemon.]]>
-cheese
-wine
-beer
-black pepper, hot chili, jalapeo, etc... (no problem with bell pepper, onion or garlic)
-vinegar
-sour creme
-tomato
-soy milk
I think thats it.__________
THE RULES
__________
__________
1whole fryer chicken
4 slices of bacon(omit if ya don't diggit)
1 orange
few celery tops
half a red onion
2 bay leaves
in a casserol or roasting pan, lay a couple celery stalks down for the chicken to rest on.
cut the orange in half and insert a bay leaf into each. stuff the orange halves into the chicken with a handfull of celery tops and red onion.
if you like bacon, pull back the skin and lay the bacon across the chicken, put back the skin. lalala
fill the bottom of the pan with a few cups of water. If you feelin sassy, do a 50/50 of water and rootbeer.
bake loosly covered @ 400 for an hour and a half depending on the size of the bird.
Great with rice.
long grain, wild, brown, white, whateva
casserol dish slicked with some olive oil.
whatever rice:1cup of rice for 2.5-3cup liquid.
a handful of diced peppers and garlic or a pinch of sage and thyme with mushrooms.
cover tightly with foil and put a small slit in the middle. bake for 30-45min.
BE CAREFUL OF STEAM BURNS when your pulling everything out of the oven.
chicken and rice rocks.
a lump of goat cheese with the rice if your feeling naughtynaughty.]]>
-wine
-beer
-black pepper, hot chili, jalapeo, etc... (no problem with bell pepper, onion or garlic)
-vinegar
-sour creme
-tomato
-soy milk
I think thats it.
========Edit======8<----------
+ citruses: lime, orange, lemon, etc...]]>
Ladyfingers or vanilla wafers, or anything similar
+
Tapioca pudding
Layer 1/4 inch tapioca, layer on it ladyfingers,
repeat
When you have about 7 layers (end with tapioca) put in the refrigerator and keep it there overnight, or as long as you can resist, whichever is the shorter time span.
The ladyfingers can be soaked for a few seconds in condensed milk or evaporated milk or Irish Cream or similar liquids if you want to.
Eat it with banana and whipped cream.]]>
2 cans unsalted black beans
1 can garbonzo beans (chickpeas)
1 lb chorizo sausage
1 small onion, diced
2 cloves garlic, minced
1 can tomato paste
1 tsp ground pepper
1 tsp chili powder
1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp salt
1 tsp Hot sauce (use your favorite)
Serve with grated cheddar or gouda cheese, sour cream, corn chips.
Brown chorizo in the bottom of a large pot. Remove excess grease. Add onion, garlic, seasonings. Rinse one can of black beans and garbonzos, drain remaining black beans but don't rinse. Stir into meat mixture. Add tomato paste and enough water to cover. Simmer until liquid reduces by half.]]>
Serves 4
Ingredients:
1/4 cup extra virgin olive oil
1 tbs butter
1/4 stick of butter
3 cloves of minced garlic
4 oz. diced Panchetta
1 lb. Linguine Noodle's (you may use spaghetti or capellini if preferred)
4 egg yolks (large)
1/2 cup heavy cream
1 cup Parmesan cheese (finely grated)
12-16 jumbo shrimp
blackening seasoning* (see recipe below)
fresh cracked black pepper
fresh parsley
Directions:
1: Add butter(1 tbs) and olive oil in a large saute pan over medium heat. Add the pancetta and cook until the pancetta begins to render fat. Add the garlic and cook for approximately another minute. Remove from the heat and set aside.
2: Take the shrimp and toss with the blackening seasoning until the shrimp are fully coated.
3: Place a large saute pan over high heat and melt the butter(1/4 stick). Place the shrimp in the pan and cook on each side for approximately 3 minutes (per side). When cooked set aside.
4: Bring a large pot of salted water to a boil and cook the linguine until al dente. Drain pasta in a colander and return pasta to the pot. Place the pot back on the heat and then add the pancetta and garlic mixture.
5: In a bowl, whisk together the egg yolks and heavy cream. Add the mixture to the pasta and then add the Parmesan. Remove the pot from the heat and then toss the pasta until the pasta is well coated. Season with salt and fresh cracked pepper to taste. Top with the blackened shrimp and then sprinkle with parsley. Serve immediately.
*Blackening Seasoning recipe:
Ingredients:
1 teaspoon ground basil
1 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon onion powder
2 teaspoons cayenne pepper
1 teaspoon paprika
3/4 teaspoon ground cumin
Take ingredients and mix in a bowl until thoroughly mixed.]]>
This is a simple and awesome recipe that I use quite often when I want some quick grillage.
Ingredients:
1 lb of ground beef
Worcestershire Sauce (Lea & Perrins)
Sweet Baby Ray's Honey BBQ Sauce
Slap Ya Mama Cajun Seasoning
Aluminum Foil
Curry powder
Lettuce
Tomatoes
Ketchup
Burger Buns
Directions:
Take ground beef and put into a mixing bowl. Generously sprinkle Slap Ya Mama seasoning on to ground beef and mix in with hands. Mix in about 3 tablespoons of BBQ sauce and about 1 tablespoon of Worcestershire sauce. Mix well with hands and form 2-3 patties with hands, don't worry if they look too big they shrink when fully cooked. I use a gas grill so I make sure that it's on high for a good 10 minutes before putting the patties on. Put the patties on the grill and lower the temperature a bit. Let the patties grill until you can flip them over without them clinging to the grill. Once you can do the same with the other side, put aluminum foil on the grill and continue grilling patties on the foil flipping every couple minutes. You can tell that they're fully cooked when you get a little resistance back when pushing them down with your spatula, this is only to test for firmness, don't squeeze all the good juices out of them. Once fully cooked toast the buns, slice tomatoes, and wash lettuce. Put patty on bottom bun and add ketchup. Sprinkle a little bit of curry powder on the ketchup, add tomato slices and lettuce. Enjoy.
Edit: If you don't have a grill or can't grill because of the weather, you can always fry the patties in a deep frying pan with enough vegetable oil to submerge about half of the patty.]]>
4 chicken leg quarters
half a sweet onion
two cups of cut up cauliflower florets
one cup cut up mushrooms
four diced carrots
One cup of NON INSTANT rice
sage, marjoram, thyme and rosemary to taste (fress or dried)
salt and pepper
Peel the skin off the chicken... drop it in the pot with about 3, 4 quarts of water. You can add boulon if you want, i usually don't.
If you're using fresh herbs i'll usually tie a few sprigs together with string and drop it in so i can remove it easily once the flavor seeps.. if it's dried i'll usually rub it all together to a green powder and drop it in
let the chicken cook, take it out and let it cool so you can rip it off the bone. it's important to the taste to use boned chicken, though. Drop your veggies in and let them start to soften up while you shred your chicken.
drop the chicken back in and let it all simmer together for about an hour until everything's nice and tender and almost mushy
drop the rice in, give it another 20-30 minutes, and you have soup so wholesome it might cure cancer.]]>
Ingredients
4 bacon slices, diced
1/2 cup peeled, chopped Granny Smith apple
1/2 cup dried cranberries, divided
1 tablespoon fine, dry breadcrumbs
1/2 teaspoon poultry seasoning
1/2 teaspoon ground cinnamon
4 skinned and boned chicken breast halves
2 tablespoons butter or margarine
1 cup apple juice
2 tablespoons apple brandy or apple juice
1/4 teaspoon salt
2 teaspoons cornstarch
1 tablespoon water
1/4 cup coarsely chopped pecans
2 tablespoons chopped fresh parsley
Preparation
Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 1 tablespoon drippings in skillet.
Saut chopped apple in reserved drippings over medium-high heat 4 minutes. Remove from heat; stir in bacon, 1/4 cup cranberries, and next 3 ingredients.
Cut a 3 1/2-inch-long horizontal slit through the thickest portion of each chicken breast, cutting to, but not through, other side, forming a pocket. Stuff apple mixture evenly into each pocket. Wipe skillet clean.
Melt butter in skillet over medium heat. Add chicken, and cook 8 to 10 minutes on each side or until done. Remove chicken, and keep warm.
Add remaining 1/4 cup cranberries, apple juice, apple brandy, and salt to skillet. Stir together cornstarch and 1 tablespoon water until smooth; stir into juice mixture, and cook, stirring constantly, 1 minute or until thickened. Spoon over chicken, and sprinkle with pecans and parsley.
makes
4 servings]]>
1 cup butter
2 cups white sugar
2 eggs
16 ounces ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Icing:
1/2 cup milk
1/2 teaspoon butter
1/2 teaspoon shortening
4 cups confectioners' sugar
1 tablespoon lemon extract (also tastes great with almond or raspberry extract)
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Add the flour, baking powder and baking soda. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven.
To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Drizzle icing over cookies, cover with candy sprinkles if you so desire.]]>
Sand Cake
1 three-quart plastic sand bucket or 3 one-quart sand buckets and shovels
1/2 cup butter (one stick)
2 8-ounce packages cream cheese
1/2 cup powdered sugar
12 ounces frozen whipped topping
3 1/2 cups milk
2 3/4-ounce packages instant vanilla pudding (other flavors may be used)
1 20-ounce package vanilla wafers, crushed
Beach Bears, Gummy Worms, and/or Gummy Sharks for garnish (optional)
Using soapy water, wash sand buckets and shovels, rinse them and
dry them, then set them aside. On a microwave safe dish, place
butter. Place in microwave on defrost (or 30% power) for 1 minute.
Put butter in large mixing bowl. Repeat softening process with
cream cheese and add to mixing bowl. (Note: you can also place
butter, cream cheese, and whipped topping on the counter for 1 hour
to soften them.)
Mix butter and cream cheese together. Uncover frozen whipped
topping and place in microwave on defrost (or 30% power) for 1 to
2 minutes. In a medium-size bowl, add milk. Sprinkle pudding over
milk and whip or beat until thickened, about 1 minute. Add pudding
and whipped topping to the cream cheese mixture and mix until smooth
using a wooden spoon or electric mixer. In a food processor,
process vanilla wafers until they form a fine even crumb. Or place
wafers in a plastic bag and roll them, using a rolling pin, until
you have completely broken them up.
In the buckets, place a layer of crushed vanilla wafers, then a layer of the cream cheese-pudding mixture. Keep layer until full and end with a layer of crushed wafers.
Cover with plastic wrap.
Refrigerate several hours. Before serving, decorate with Beach Bears, Gummy Worms, or Sharks if desired. Use shovel to serve.
Serves 8-10 people.]]>
Original
1 cup whole wheat shell pasta
½ cup chopped tomato, cucumber and onion
½ cup Feta cheese
4 Kalamata olives
What we did:
½ lb. pasta (whatever kind you like – we used different kind of small pastas
3 plum tomatoes or equivalent grape tomatoes
1 cucumber
4 sprigs scallions
5 basil leaves
15 olives halved
Lemon juice
Liquid from olives
½ cup Feta cheese
Cut tomatoes, cucumber and olives into ½ ″ pieces
Chop scallions and basil into ¼″ pieces
Cook pasta al dente
Let pasta cool to room temperature
Mix all ingredients and feta cheese into pasta
Can serve at room temperature or cool and serve
Adjust quantities according to servings needed]]>
Plime Recipe Book | < 1 2 3 4 > |
I'll kick things off:
Pancetta-bread
Mix together flour, sugar, water, salt, etc...
It'll work with the proportions from most bread recipes, but lighter is better. Here's a reference that works well.
After the dough has risen, split it into two or three balls of dough, each about one and a half fists in size.
Let these rise for about 20-30 minutes.
Using a wine bottle (or a rolling pin, if you're feeling fancy) make a rough rectangle out of each ball of dough.
Get some grated cheese - a mix of cheddar and mozzarella seems to work best - and sprinkle into the center of the dough.
Now, the pièce de resistance - the pancetta.
Fry up some pancetta. Let it cool.
Gently break it into pieces over the dough - you should have a roughly 50-50 mix of cheese and pancetta.
Roll the dough into a baguette-loaf styled thing, and pinch the ends together. It helps to dab a finger in water and rub it over the edge - the dough seals much more easily.
Using olive oil, lightly coat the loaf.
Repeat for the other balls of dough, and bake on a tray at 350 degrees Fahrenheit until the crust is golden brown.
Let it cool for about ten minutes - then slice and eat while warm.]]>