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ROFL
You're right Rosey, how stupid of me not to name my recipee properly
If my husband was a member here, I'd rep him for eating it lol
I did set the timer on it, the problem is I don't hear it if I'm busy doing something and it just keeps on -a- cookin' in there.
Des LOL
roflNadiine I was just sharing with my husband about the pizza thing. Well I told him about it last night but I was sharing with him this morning what Rosey said and then your comments here. He said maybe you should move your computer into the kitchen.
rofl
I need to get me one of them Power Scooters & ductape a laptop onto the handle bars so I can wheel it into the kitchen with me
Then ride back to my desktop over here for less interruptions
Did you say DUCK tape?
I could use that for 1 of my ducks - he thinks 1 of my other males is his 'girlfriend' and I have to keep him locked up in the duck pen.
(they should use his genetics for the Viagra company)
Here's one I took to a church dinner last night, courtesy of Emeril:
Twice Baked Potato Casserole
7 lbs baking potatoes
1 stick of butter plus 1 T.
salt and pepper to taste
1/2 c. heavy cream
1c. sour cream
1 c. chopped green onions (scallions)
3/4 lb. bacon, fried, drained and crumbled
10 oz. white cheddar, cut into cubes
12 oz. sharp cheddar, cut into cubes
4 oz. sharp cheddar, shredded
Wash potatoes and bake at 400 degrees for an hour to 1 hr 15 min or until done. Cool on wire rack long enough to handle. Cut taters in half, scoop out pulp with spoon. Throw away skins. In very large bowl, potato pulp, 1 stick of butter cut into chunks, salt, pepper, cream and sour cream. Mash till creamy. Add the rest except shredded cheddar, mix and turn into a buttered casserole dish. Top with remaining shredded cheddar and bake 30-45 min at 350.
Serves 12
Everyone loved it!
Have fun with kids!!!
Ice Cream In A Bag
Instructions to make your own ice cream in a sandwich bag
Materials Needed:
1 Tbsp Sugar
1/2 Cup Half-n-Half
1/4 tsp Vanilla
1/2 Cup Rock Salt
Ice
1 Pint Size Ziploc Bag
1 Gallon Size Ziploc Bag
Instructions:
Combine the sugar, half-n-half, and vanilla in the pint size ziploc bag and seal tightly. Combine the ice and rock salt in the large ziploc bag. Place the small bag inside of the larger bag and seal. Shake the bag until the mixture turns into ice cream! This will take about 5 minutes. (You may want to wear gloves.) Add sprinkles, candy, nuts, or fruit and enjoy!
Love this thread!!
OK, here is a really great recipe that I like to share when I can. I love it because it's super hard to mess up. I like to experiment in the kitchen, but I have trouble even getting the mashed potatoes right. (Poor DH!). So, easy and fool proof is always good! Oh, and it's CHEAP, which is also good!
Here goes:
Sesame Green Beans
INGREDIENTS
· 1 tablespoon canola oil (or olive is good too)
· 1 1/2 teaspoons sesame oil
· 1 pound fresh green beans, washed (or frozen work fine too)
· 1 tablespoon soy sauce
· 1 tablespoon toasted sesame seeds
· 1 clove of garlic (garlic powder works fine too)
DIRECTIONS
1. Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.
2. Optional: add ¼ tbsp. of tahini paste as soon as beans are done cooking, and before sprinkling with sesame seeds.
OK, I just throw the beans in with the oils, garlic, and soy sauce and cook them all together until soft. Works fine!
Okay, here is another recipe.
Stir Fry
Pour about 2 tsps of olive oil in a large frying pan, spread it out, then add about one pound of meat--I like to use 3 boneless, skinless chicken breasts, but shrimp works well or even cut up leftover beef.
Cover and cook the chicken on LOW (this is for Nadiine, lol) until it is done, then cut it up into bite-size pieces.
Add
1 15 oz can pineapple--chunks or tidbits (the whole can, juice and all)
1 Tbsp crushed garlic
1 Tbsp fresh mashed ginger, or 1 tsp powdered ginger
1 tsp curry powder
1 tsp lemon pepper (less if you don't like it zesty)
Stir the seasonings and pineapple around, simmer it for a bit (on low again)
Then add 1 or even 2 packages of frozen stir-fry vegetables (about one pound or more). Put the lid on, cook on low, but not for long--you don't want the veggies to be soggy, but crisp.
Serve with rice. Rice is best cooked in a rice cooker. These wonderful pots are available at oriental stores--and you can't burn the rice with them.
This is a great dinner, one that my family enjoys, yet is healthy and easy to cook.
Fruit Crisp
This is heavenly--and easy to make:
Grease a 9x13 casserole dish. I prefer to use olive oil, but butter or margarine works as well.
Then dump sliced fruit, enough to cover the bottom of the dish. Peaches are good in season, even canned peaches (a five pound can--drain them first). You can use frozen fruit, or slice up apples.
If the fruit is sour, sprinkle with sugar, up to 1/2 cup.
In a small container, mix 1 cup flour, 1 cup sugar and 1 teaspoon baking powder together. Add a raw egg, all at once. Mix together with a fork until it is uniformly crumbly. Spread this mixture evenly over the fruit.
Melt 1/4 cup butter or margarine and pour in thin trickles over the crisp. You can substitute olive oil for the butter, to make this a healthier recipe.
Bake 350 degrees, about one hour until golden brown. Serve warm.
This is WONDERFUL with vanilla ice cream.
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