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Post by blondeness on Jun 30, 2008 9:39:23 GMT -11
It's easy stuff, Bambi... just two steps. I know you can do it!
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BambiScott
Hermes
This Satedan
RPG Queen
Posts: 861
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Post by BambiScott on Jun 30, 2008 10:00:11 GMT -11
Ya well I kind of did it without the mayo or bacon. I hate bacon. I will have to make it tomorrow for lunch.
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sandstone
Artemis
Be gneiss, and don't take your friends for granite!
Posts: 405
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Post by sandstone on Jul 2, 2008 10:50:22 GMT -11
Woo Hoo! Tell me how it went over. Happy Canada Day, btw! (almost) I'll bet it's beautiful up there this time of year- lucky, lucky you. Thanks JJ! The potato salad was a hit! Especially with some of the guys, who are not very good at sharing. lol We had a lovely Canada Day. We spent the morning in downtown Ottawa watching the Changing of the Guard, the RCMP Musical Ride, and we saw the Governor General and Prime Minister arrive to start the free concert on Parliament Hill. That concert finished with set by Blue Rodeo. Then we relaxed for a while and ate some good food (including JJ's yummy potato salad) before driving to Kanata for an April Wine concert in the park, followed by fireworks. The weather was perfect. So today I'm a little bit sunburnt and sleepy, but it was worth it!
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Post by blondeness on Jul 2, 2008 12:21:03 GMT -11
Ahhhh, what a perfect day! You know, I thought of you on Canada Day. No less than three of our local LA news anchors are Canadian (Mark Kriski, Macala Perrera, and Jillian Barberi) and they made a big deal of it that morning on the morning news shows. I'm so glad the potato salad was a hit- thanks for the feedback!
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Post by krystalmoore1986 on Jul 5, 2008 12:33:34 GMT -11
I am eating my delicious seven layer bean dip. It's not a very origional recipe but I will share it anyways because it's so good. my biggest pet peeve in the world is bean dip that turns out like mush. all the stuff is mixed on the plate and looks like dog food and you have to make a huge effort to get some of each ingredient onto every bite. I have perfected a way to make a thick, firm bean dip that you can cut into and get each layer in every bite. I mix two cans vegetarian refried beans with two packages taco bell taco seasoning, I prefer medium, adds some flavor to it. (you dont need to use vegetarian I just prefer them.) So stir till that is mixed and spread it into the bottom of a casserole dish. Next is half a box of mexican rice. cook it how it says on the package then add it onto the beans. I pat it in a little because you want a firm bean dip so it stays together so you can get it all on the chips. Next is a whole tub 16 oz of sour cream. spread it evenly, then I shred cheese over top. Medium cheddar is best and I prefer thicker home shredded cheese to the finely shredded cheese they sell allready shredded. I put about half a pound of cheese on it. then top with one bunch of green onions, finely chopped, one can chopped olives, and two roma tomatos, diced. Each time you add another layer, pat it in gently with your palm to make it firm. top with some salt and fresh ground pepper. cover with foil and wait one hour till serving. For some reason this makes the dip firmer, and the flavors of the dip are much more aromatic and blend more. this is a mans dip. Buy some strong chips.
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Post by krystalmoore1986 on Jul 5, 2008 14:24:40 GMT -11
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Post by «Foz» on Jul 9, 2008 6:51:43 GMT -11
Chicken Enchiladas
2 Cups cooked boneless skinless chicken breast 2 Cups sour cream 1 can cream of chicken soup 2 med. onions, chopped 2 Cups shredded cheddar cheese 2 Cups shredded Monterey jack cheese (I use shredded taco cheese) 6 - 10" tortillas
Mix ingredients together and roll up in tortillas. Save some of the mix to spread on top of tortillas. Put in 9 x 13 pan. Bake at 350 for 25-30 mins.
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Post by blondeness on Jul 9, 2008 7:49:32 GMT -11
That sounds yummy Foz... and I have all the ingredients!
Everybody sing it: "I feel like chicken tonight, like chicken tonight!"
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Little_One
Artemis
I'm like a mix between Fergie and Jesus.
Posts: 173
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Post by Little_One on Jul 25, 2008 9:40:38 GMT -11
Wow! These are a lot of good recipes! I'll share one of mine that I got from my aunt over the summer. It was delicious pasta which I thought was better than going to an Italian restaurant. You'll need: -4 medium vine-ripe tomatoes, seeded and diced -Minced garlic, depending on how much you like (I use about a half a bulb) -pinch of salt -half cup olive oil (sometimes you don't need it if there's enough in the sundried tomatoes) -1 jar sun-dried tomatoes -1 jar artichoke hearts OR roasted bell peppers OR both (OR optional ) -Brie cheese, cubed, either the whole triangle package or half a round package -meat of your choice, marinated in zesty italian dressing and grilled. -mushroom of your choice, marinated in zesty italian dressing and grilled. -chopped basil -fettucine or linguine 1) Combine all ingredients except the last two into large salad bowl. 2) Cook noodles. Add to salad bowl. 3) Add basil It's also good if you sprinkle it with shredded parmesan.
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Post by krystalmoore1986 on Oct 3, 2008 15:57:14 GMT -11
So yummy for this season. Fills your house with a wonderful aroma too! preehat oven to 400
Bring to boil in a small saucepan, .5 cup tree top no sugar added apple cider 1 tsp cinnamon 1 tsp country crock light butter
Meanwhile wash and core three med apples I used fiji in the recipe but the nutritional changes are minor for other flavors of apple. slice apples into about 1/2 inch slices and spread out in 9' x 13' glass pan. When margarine in cider mixture has melted pour over top of apples mixture being sure to get some on all the apples. top with 1 tsp cinnamon and put in oven. bake for about 30-40 mins until apples are tender but hold their shape. pull pan out of the oven and drizzle on top of the apple bake 4 tbsp litehouse low fat caramel apple dip (Be careful the low fat pack looks almost the same as the regular) and place back into oven for 2 mins. pull out of the oven and let cool 5 mins. Serve warm. top with any remaining goo in the bottom of the pan.
tip-the caramel dip is thick and easier to drizzle if you remove the lid and microwave it for ten to 20 seconds.
Makes 4 servings. Each serving Calories 139 Sodium 85 mg Total Fat 1 g Potassium 41 mg Total Carbs 35 g Dietary Fiber 4 g Sugars 24 g Protein 1 g Vitamin A 3 % Calcium 12 % Vitamin C 16 % Iron 2 %
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Post by «Foz» on Dec 26, 2008 3:27:01 GMT -11
Here's a few things I made for Christmas Eve dinner... Deluxe Potatoes- 2 lbs. frozen hash browns (thawed 30 mins.)
- 1 c. diced onion
- 1 can cream of chicken soup
- 1 pt. sour cream
- 1 stick melted butter
- 8 oz. shredded cheddar cheese
- 1 c. crushed Ritz crackers
- Parmesan cheese
Preheat oven to 375. Mix all ingredients (except crushed Ritz and parmesan cheese) in a large bowl then spread into a greased 9 x 13 pan. Top with crushed Ritz and parmesan cheese. Cover and bake for 1 hr. This also tastes great with diced ham in it. Cinnamon Apples- 1-1/2 c. water
- 1/2 cup red cinnamon candies
- 1 c. sugar
- a few drops red food coloring
- small apples
Add all ingredients except apples to a shallow skillet and bring to a boil, stirring occassionally. Meanwhile, core and peel the apples, leaving them whole (I used an apple corer/peeler that spiral slices the apples and that worked fine too). When the syrup is boiling, add the apples in a single layer. Let cook about 5 mins., drizzling occassionally with syrup. Turn the apples over and cook another 5 mins. Serve drizzled with syrup and raisins. Peppered Beef Roast- 3 to 5 lb. beef eye of round roast
- 1 to 2 tbs olive oil
- 4 tsp dried thyme
- 4 tsp ground black pepper
- 1 tsp garlic salt
Preheat oven to 325. Line a baking pan with aluminum foil. Mix all dry ingredients. Brush roast with olive oil then coat with seasoning mixture, rubbing mixture into the roast. Place roast in pan and cover tightly with foil. Bake 45 mins, remove foil cover. Continue baking 30 mins to 1-1/4 hrs or until meat thermometer reads 140 for rare, 150 for medium-rare or 160 for medium. Let roast stand for 10 mins before serving.
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