Author |
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Tntitanfan
Member
08-03-2001
| Saturday, July 18, 2009 - 9:47 pm
Why on earth not add the herbs when making a pizza dough? The more flavors, the better!!
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Rslover
Member
11-19-2002
| Saturday, July 18, 2009 - 10:11 pm
Ha ha..guess I'm a purist (although I did try it) and like my herbs and cheese on TOP of the pizza. 
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Erniesgirl
Member
06-26-2006
| Sunday, July 19, 2009 - 2:09 pm
Lurknomore We just finished our last of the Wild Ranger Cookies, I highly recommend them!!!! We threw in chopped walnuts too. Instant oats and quick cooking oats work the same in the recipe. Val
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Imabunny
Member
07-26-2009
| Monday, July 27, 2009 - 9:01 pm
I've been searching and i can't find a recipe for those baked scored olive oiled potatoes lydia makes, can someone post the instructions if ya got'em. thanks!
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Lori32
Member
07-04-2008
| Monday, July 27, 2009 - 9:07 pm
Tuesday, July 14, 2009 - 4:46 pm Edit Post Move Post Delete Post View Post Send Lori32 a private message Print Post Lord people,did she not repeat how she made those potatoes enough the other night? every person came thru that kitchen asked.I'm teasing,but she did give instructions.I'll just tell you what she said,ok? She said to just peel and boil the potatoes(they looked like small new potatoes to me) Then drain and score them.Scoring is where you cut across the top without cutting thru all the way.(dont laugh,not everyone knows that,lol) Then she drizzled olive oil over and baked until crispy.I imagine you could season any way you like.Kosher salt and fresh cracked pepper for the purist.. Hope this helped!! And I was really teasing!!
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Puzzled
Member
08-27-2001
| Monday, July 27, 2009 - 9:25 pm
Sorry I never answered you, Lurk. I thought I posted the recipe in the other recipe thread and then couldn't find it, LOL. (Duuuuuh) Anyway, the others are right about the brown sugar, although I'll use both, and it doesn't matter which oatmeal you use.
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Lancecrossfire
Animoderator
07-13-2000
| Monday, July 27, 2009 - 9:50 pm
I am partial to rib eye steaks. Delmonico if you are from the east coast. Second in tenderness to tenderloin. Best marbling of all steaks, great flavor on its own merit and if you add that marbling in that comes with a good quality piece of meat it makes for the best steak to me--VERY tender, great flavor and a texture that makes your mouth water as you chew. I'd have them cut a steak about 1.5" to 2" thick from the small end--not the large end. Trimmed nicely, but not all the fat removed--just a bit left on the outside of the steak to create a buttery chew that can't be beat. Seasoning would be fairly simple, but enough flavors to blend nicely to help the meat--not take over. Garlic powder, a bit of onion powder, white pepper, lowery's seasoning salt (a nice blend of spices with salt), a bit of paprika a splash of Worshtershire sauce. Repeat on the other side. Steak stays out for about 40 minutes--always cook steaks that are room temp--they cook much better so you don't get burnt outside and raw inside. Start the grill and turn both burners on high to let the whole thing get really got. At the 40 minute mark, I'd turn off one side and leave the other side on high. The steaks go down on the side with no direct heat. Leave them be with lid down for about 15 minutes. Flip them and leave another 15 minutes. Time to vary based on thickness and weight. I shoot for just not quite to medium rare because when you take them off the grill and let them sit at least 5 minutes you get just the right amount of carry over to get them right on medium rare. Never cut a piece of meat open without letting it rest--the juices will run out all over the plate--all of the juices. After 5-7 minutes under foil it's time to go at it. As Alton Brown says, your patience will be rewarded. The blend of those spices for me really brings out the flavor of the meat and also provides just a hint of the garlic. The rest you can't identify, but if you ate a piece of the same steak that hadn't been seasoned that way you'd notice something just a bit different. If you can possibly avoid it, don't cook a good piece of meat--no matter what it is--over direct heat. That way you don't worry about flame ups, and the meat cooks slower and much more evenly. It's the only way to grill a 2" thick steak and get it med-rare in the middle and not burnt on the outside.
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Dipo
Member
04-23-2002
| Monday, July 27, 2009 - 9:54 pm
Ok, now I have to go and take a steak out of the freezer, LOL!
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Teachmichigan
Member
07-22-2001
| Tuesday, July 28, 2009 - 9:49 am
***Following Dipo to the freezer***
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Erniesgirl
Member
06-26-2006
| Tuesday, July 28, 2009 - 4:16 pm
gave up on cooking, it's too hot here and I discovered that Weight Watchers have food in my grocer's freezer.
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Archiecat
Member
08-16-2006
| Saturday, August 01, 2009 - 2:35 pm
That squid looked interesting. Anybody got good squid recipes? There was a program on foodtv with Alton Brown showing exactly how to do sauteed squid. Very tasty looking! I'm gonna try it. I think you can look it up on the web.
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Weinermr
Member
08-18-2001
| Monday, August 03, 2009 - 3:50 pm
Lance, your steak recipe sounds perfect, except, I LIKE when the outside of my steak is charred. Inside, medium rare, outside, charred parts to chew on. I like the flavor. I can't help myself.
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Lexie_girl
Member
07-30-2004
| Monday, August 03, 2009 - 6:02 pm
<<<--- loves when the fat on a steak gets charred.
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Lancecrossfire
Animoderator
07-13-2000
| Monday, August 03, 2009 - 8:14 pm
Easy fix for Weinermr and Lexie--two minutes a side on the flame in place of 3 minutes a side off the flame.
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Jucylucy
Member
08-23-2005
| Sunday, August 09, 2009 - 8:20 pm
And you can pour Smucker's Hot Fudge Sauce on it. Go for it ladies. MINUTE CHOCOLATE MUG CAKE 1 Coffee Mug 4 tablespoons flour(that's plain flour, not self-rising) 4 tablespoons sugar 2 tablespoons baking cocoa 1 egg 3 tablespoons milk 3 tablespoons oil tablespoons chocolate chips (optional) Small splash of vanilla Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to share!) And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
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Seattlemom
Member
05-10-2005
| Sunday, August 09, 2009 - 8:25 pm
Loved it thanks
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Puzzled
Member
08-27-2001
| Sunday, August 09, 2009 - 8:34 pm
I just learned about baking potatoes in the crock pot. I wish I'd known about it years ago. They are exactly like oven baked and don't heat up the kitchen. I'm sure it saves a lot on energy too. Prick the potatoes a few times with a fork, wrap them in foil, and place in the crock pot. On low they take all day, on high they take 2-1/2 to 4 hrs. When I make two, it takes only the 2-1/2 hrs.
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Lori32
Member
07-04-2008
| Sunday, August 09, 2009 - 8:55 pm
Puzzled? YOU may be my new best friend!! I NEVER would have thought of that! And I thought I was Queen of the Crock Pot!!
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Bbfreak
Member
07-06-2009
| Sunday, August 09, 2009 - 9:03 pm
Puzzled! you have MADE MY DAY!!!! I live south of San Antonio, and we have had 42 days of OVER 100 degree heat..I just dread to fire up the oven! I am making baked potatoes this comming weekend!!!! <Hugs and kisses!>
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Puzzled
Member
08-27-2001
| Monday, August 10, 2009 - 8:15 am
I know, Lori & Bb. I've had my crockpot for 20 years and never knew you could bake potatoes in it.
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Reader234
Member
08-13-2000
| Monday, August 10, 2009 - 8:41 am
it is hotter than hades - over on the community board someone posted this crockpot website - its awesome - pictures of ingredients, as well as reviews!! http://crockpot365.blogspot.com/ (and after watching Julia and Julie - I had to make the boeuf bourguignon - the publishers of her cookbook have put the original recipe online! http://knopfdoubleday.com/marketing/cooking/BoeufBourguignon.pdf its a pdf file - but O*M*G! I make a nice Beef Stew, a Beef Burgandy that is really really good - but Julia's? OMG what a difference - and to make it on the hottest day of the year? Good thing I bought a small electric convection oven! I was impressed with how small Julia and Julie's kitchens were!! Inspired!!
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Lanzee
Member
07-12-2000
| Monday, August 10, 2009 - 5:53 pm
Hi, I know some of you did watch Lydia to make the slop chips. I would like to know how she did make it. Can u tell me about it? I'd like to try it! I love to eat oatmeal almost every morning!! LOL!!!
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Sabbatia
Member
08-15-2005
| Monday, August 10, 2009 - 7:20 pm
Lance....I found a good way to make steaks not long ago. Coat both sides with kosher salt...really heavy coat them. Leave it on for 15 mins per qtr inch. RINSE WELL and dry!! You can add spices before the kosher salt if you want. I just pepper them and grill them then. The salt breaks down the connective tissues in the steak and makes it really really tender....and of course it has flavor all the way through it. Try it...you won't be disappointed!!
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Ladydewtel
Member
07-18-2002
| Monday, August 10, 2009 - 7:29 pm
Here is a really great recipe for Corn Casserole. It is so yummy and filling. If you do not have Jiffy where you are just use any corn bread mix :-) JIFFY CORN CASSEROLE 1 can whole kernel yellow corn, undrained 1 can cream style yellow corn 1 (8 oz.) carton sour cream 2 eggs, beaten 1 box Jiffy corn muffin mix 1 stick butter, melted Mix all together and pour into large, lightly oiled casserole dish. Bake at 350 degrees for 55 to 60 minutes.
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Inkedrn
Member
08-06-2007
| Thursday, August 13, 2009 - 5:57 pm
I made those awesome 5 Minute Chocolate Mug Cake...I can't believe how easy it is! I'm not big on chocolate, but the fam loves them. Now I've got to try more recipes! Thanks, y'all!
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Dogmommy
Member
09-10-2005
| Thursday, August 13, 2009 - 7:52 pm
Here's a great recipe for Mini Meatloaves (3 ways) BASIC INGREDIENTS 1 lb ground beef 1 pkg Stove Top Stuffing mix (any flavor) 1 Cup water or beef broth Heat oven to 375. Mix meat, stuffing mix, water, and spice of choice together well. Press into a 12-muffin cup pan sprayed with cooking spray if needed. Make an indentation in center of each meatloaf with a spoon or fingers. Fill with sauce of choice. Bake 30 mins or until cooked through (160 degrees). Top with cheese of choice. Continue baking 5 mins or until cheese is melted. ADD-INS: (spices, sauce, cheese) AMERICAN STYLE- 1 tsp garlic powder, 3/4 cup BBQ sauce, 3/4 cup Cheddar cheese ITALIAN STYLE - 1 tsp Italian seasoning, 3/4 cup spaghetti sauce, 3/4 cup mozzarella cheese MEXICAN STYLE - 2 tsp Chili powder, 3/4 cup salsa, 3/4 cup Monterey Jack or Mexican Blend cheese
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Bbfreak
Member
07-06-2009
| Thursday, August 13, 2009 - 9:17 pm
OOOOOOOOOooooLady Dewtel, I wrote that down, that looks good! I am sure to make that one! I have a recipe for Mexican Corn bread that is GONE before it cools abnd it is similar to Lady's... 1 Can Cream Corn 2 Large eggs 2 Boxes Jiffy Corn Muffin Mix 5 Tblsp Seeded Chopped Jalapenos (pickled is fine too but leave the seeds in) 1/3 cup of Honey or Molasses cook at 400 in a cast iron pan until knife inserted in center comes out clean (About 30 mins) or at 375 for 20 mins in a muffin tin until toothpick inserted in center comes out clean. This is awesome with Pinto beans cooked all day...
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Reader234
Member
08-13-2000
| Thursday, August 13, 2009 - 9:53 pm
slop chips? Not sure - but I have a recipe for oatmeal egg whites "pancakes" - its really really thick - you take your oatmeal and put in a food processor to make oat flour - then add your egg whites - I add apple butter and vanilla (sometimes I substitute maple flavoring - just a cap full - it smells and tastes like maple syrup!) for flavor! The mix is really thick - I spray my pancake griddle with Pam spray - and cook - this is not going to rise, and its thick - so its important to get the mix cooked - and then I let it cool - once it is not hot - I put in plastic zip lock and in the freezer - and I have a fast cheap on the run meal for breakfast!!
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Reader234
Member
08-13-2000
| Thursday, August 13, 2009 - 10:10 pm
found a better recipe! ¼ cup oatmeal, ground into flour in blender or food processor 1 egg white 1 tablespoon Splenda ¼ teaspoon banana extract (or whatever flavor you like) Mix flour and egg white. Add Splenda and extract, mix to combine. Let sit 5 minutes to thicken. Drop by tablespoon and cook as a pancake. Here's a Muffin Recipe - I have substituted frozen berries for the banana for a fruity Muffin - again - once these are completely cooled I throw them in a ziplock and freeze! 3 cups dry oats 2 teaspoons nsa baking powder 2 teaspoons cinnamon 12 egg whites 1 teaspoon butter extract 1 teaspoon vanilla extract 6 overripe bananas Dry ingredients: Measure 1½ cups oats and grind in Magic Bullet, food processor or blender. Dump in large mixing bowl and add remaining 1½ cups whole dry oats. Add baking powder and cinnamon. Set aside. Wet ingredients: In different large bowl combine 12 egg whites with extracts. Beat with whisk a little. Combine dry and wet ingredients well. Then mash over ripened bananas and add to bowl. (I didn't totally smash the bananas, leaving a few chunks, which made these even more fabulous.) Drop in 12 muffin tins. These do not raise very much, so fill cups totally full (not half full like you may be used to doing.) Bake at 350* for 20-25 minutes. DO NOT OVERCOOK. Overcooked oats taste terrible. Each muffin contains ½ cup Carb, 1 oz Protein and ½ banana.
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