anyone have an easy tasty recipe for shrimp scampi?
Renowned Death Hag
Death Hag Extraordinaire
Somebody used the search function!!!!!! Cool.
I am a sick puppy....woof woof!!!
[SIGPIC][/SIGPIC]
Carping the living shit out of the Diem. - Me!!
http://www.pinterest.com/neilmpenny
Renowned Death Hag
Everyone loves this dish!! Its not the healthiest but it will make you happy!
Cheesy Potatoes
1-2 lbs of frozen hash browns (cubed or shredded your choice)
1 can Cream of Chicken soup
1 1/2 Cups sour cream
2 1/2 cups shredded cheddar cheese
1/4 cup melted butter
salt and pepper to taste
Preheat oven to 400 degrees
mix soup, butter, sour cream, salt & pepper and half the shredded cheddar cheese. Fold in hash browns until all is well mixed. Spread into a greased casserole dish. Top with the remaining cheese and bake for about an hour or until the cheese on top is melted and starting to form a nice crust. Let sit for about 20 minutes once out of the oven for it to set up nicely.
Originally Posted by xoxojessicaxoxo
Here is my Shrimp Scampi Recipe:
3/4 pound medium shrimp, shelled and deveined
6 tablespoons butter
1 tablespoon green onion, minced
1 tablespoon olive oil
5 cloves garlic, minced
2 teaspoons lemon juice
1/4 teaspoon salt
2 tablespoons parsley, minced
1/4 teaspoon lemon peel, grated
1 dash hot pepper sauce
Pat shrimp dry with paper towels; set aside. Melt butter in a wide frying pan over medium heat. Stir in green onion, oil, garlic, lemon juice, and salt; cook until bubbly. Add shrimp to pan and cook, stirring occasionally, until shrimp turn pink (4 to 5 minutes). Stir in parsley, lemon peel, and hot pepper seasoning. Makes 2 servings.
Category: Main Dishes
Serving Size: 2
I'm so glad someone resurrected this thread. I love recipe sharing. I'll have to dig up some to add.
This is an easy and quick MICROWAVE shrimp scampi recipe. My friend gave it to me for my husband, as I'm NOT a seafood person:
2 cloves garlic, minced
2 T lemon juice
1/2 cup butter
2 T minced parsley
1.5 lb. shrimp
Saute garlic in melted butter for 1-2 minutes in microwave. Add parsley and lemon juice. Add shrimp, toss to coat. Microwave on high 306 minutes, stirring after 4 minutes. He eats it over angel hair pasta.
Last edited by kelbons; 03-05-2008 at 02:04 PM.
Black-eyed Pea Skillet
1lb ground beef
1 bell pepper,chopped
1 onion,chopped
2-16oz cans black-eyed peas
1-16oz can diced tomatoes
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1/4 tsp minced garlic
Brown the ground beef, drain. Stir in onion, bell pepper, cook til tender. Add remaining ingredients, bring to a boil. Reduce heat and simmer for 20 minutes.
Renowned Death Hag
Summer is coming and I found a few good recipes uaing bagged cole slaw...
Caribbean Pineapple Salad
Drain 1 can (20 oz) pineapple chunks in juice; place in large bowl. Add 1 pkg shredded cabbage, 2 T packed brown sugar, 2 T olive oil, 2 t grated fresh lime peel, 5 T fresh lime juice, and 1/2 t salt. Toss until well mixed. makes about 6 side dish servings.
Waldorf Slaw
In large bowl, toss one pkg shredded cabbage with 1 cored and chopped Red Delicious apple, 2 stalks chopped celery, 1/2 c chopped walnuts, 2/3 c bottled poppy seed salad dressing and 1/2 t salt. Makes about 8 side dish servings ( I also add 1/2 - 1 c chopped seedless grapes )
I'm with you, Gardner32! Next to my silly mortician's thread, this one is my favorite. Reading recipes is like porn for me! Thanks to everyone who contributes!
Panda, Panda, Panda!!!!!!!!!
I made your Runza recipe this evening for dinner (used chopped up ham instead of ground sirloin because that's what I had on hand.) DEEEEEEEEEE-liscious!!!!! Thanks a million!
Broccoli Cheese Soup
serves 8
Ingredients:
3 pounds broccoli -- fresh
4 cups water
1 1/2 teaspoon salt
1 cup Cornstarch
Mix With 2 cups Cold Water
2 pints half and half
2 pounds Velveeta
1 teaspoon pepper
Directions:
Steam or boil broccoli until tender.
Place half-and-half and 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli.
Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.
Oooh, Queen Death Hag! I'm on it! I love to make soup!!! It happens to be the other thing I'm good at, next to vacuuming! I'm drooling. (I'm a closet Velveeta whore.)
Renowned Death Hag
http://www.kraftfoods.com/Velveeta/featuredRecipes.htm
Renowned Death Hag
Spinach Enchiladas Recipe
Ingredients:
1 onion, peeled and chopped
1 garlic clove, peeled and minced
3 tablespoons safflower oil
1/4 cup hot pepper, chopped
6 cups fresh baby spinach
8 corn tortillas
2 cups Salsa
2 cups cheddar cheese, grated
Directions:
In a skillet over medium heat, sauté onion and garlic in oil until golden. Stir in peppers, cook 3 minutes. Rinse spinach in water, transfer to skillet with water still clinging. Stir and cover, cook until wilted. Meanwhile, soften tortillas in oven, wrapped in a moist towel or foil. Place 1/4 cup filling in center of each tortilla. Roll up and place seam side down in oiled oven proof dish. Smother with salsa and cheese. Bake at 350 F until heated and bubbly.
I've made this before; it is absolutely fabulous. It's a heart condition, but worth having every now and then as real comfort food!!!
Here is a chicken recipe that also includes the use of popcorn as a stuffing. Imagine that. When I found it, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try.
BAKED STUFFED CHICKEN
6-7 lb. Chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn (ORVILLE
REDENBACHER'S LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees. Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn.
Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds. When the chicken's rear blows the oven door open and the chicken flies across the room, it's done.
And, you thought I couldn't cook.........Shellileigh
My Mommie's Bestest ever
PEANUT BUTTER COOKIES
wet stuff
- 1 1/4cup of peanut butter
- 1/2cup butter or margerine
- 3/4cup of white sugar and brown sugar
- 2 eggs
- 2teaspoons of vanilla
dry stuff
- 1 cup flour
- 1/2 teaspoon of salt and baking soda
* Always add dry to wet*
bake at 350 degrees for 10 /12 mins untill golden let cool for 5 mins
Enjoy
Renowned Death Hag
Listen for the popping sounds. When the chicken's rear blows the oven door open and the chicken flies across the room, it's done.
And, you thought I couldn't cook.........Shellileigh
Some people just need a high five.... in the face.... with a chair...
OK, this one's been up since November and I just discovered it Friday... made them on Saturday. In fact, I gave the recipe to a coworker and she made them this weekend as well!
I like them; my husband and daughter weren't nuts about them. They have no sense of adventure! (Of course, the fact that Daughter is just coming off a ten-day course of orange-flavored antibiotic didn't help.)
BUT... I take pictures of my confections, so here they are! I recommend them, but be aware... with a cookie scoop, this recipe makes about seven dozen cookies!
Last edited by kelbons; 04-08-2008 at 06:04 AM.
Dump Cake
1 can crushed pineapple
1 can cherry pie filling (you can use any fruit pie filling)
1 small box yellow cake mix (if you use a regular size box of cake mix only use half the box
1 stick of butter
1 tablespoon of sugar
Using a small square or rectangular pan. Open the crushed pineapple and drain out about half to 3/4 of the juice. Dump that can in the pan and spread out evenly. Dump in the cherry pie filling and spread out evenly over the pineapple. (try not to mix them together, although a little mixing is hard to avoid). Put enough DRY cake mix of the top of the cherry pie filling to cover and the cake mix should be about 1/2 inch to 3/4 inch thick. Melt the butter and gently pour the butter over the dry cake mix. Try to get this as even as possible. Sprinkle the sugar over the top of the butter. Bake at 350 for 30 minutes. It's ok if you don't completely cover the cake mix with the butter, there is enough moisture in the cherry pie filling to wet the cake mix.
This is so yummy. This was a favorite of my late fathers. I haven't had the heart to make it since he passed away. But I'm sure that if you like pie, you'll love this. It's kind of like a cobbler.
Enjoy! Let me know if you like it too.
Ok Kell I expect a package in my mail soon!!!OK, this one's been up since November and I just discovered it Friday... made them on Saturday. In fact, I gave the recipe to a coworker and she made them this weekend as well!
I like them; my husband and daughter weren't nuts about them. They have no sense of adventure! (Of course, the fact that Daughter is just coming off a ten-day course of orange-flavored antibiotic didn't help.)
BUT... I take pictures of my confections, so here they are! I recommend them, but be aware... with a cookie scoop, this recipe makes about seven dozen cookies!
Dump Cake question can I use a small box of cake mix like Jiffy or Washington??
Ok Kell I expect a package in my mail soon!!!
Dump Cake question can I use a small box of cake mix like Jiffy or Washington??
Jiffy is the PERFECT size. That's what I use. I didn't specify that because I didn't know if everyone could get Jiffy cake mix. Thanks for asking.....
BEST EVER BUTTER COOKIES
These crisp, tender, butter cut-out cookies can be decorated to capture the spirit of any season.
Preparation time: 1 hrs Baking time: 6 min
Yield: 3 dozen cookies
Cookie Ingredients:
1 cup LAND O LAKES® Unsalted Butter, softened1 cup sugar1 egg2 tablespoons orange juice1 tablespoon vanilla2 1/2 cups all-purpose flour1 teaspoon baking powder
Frosting Ingredients:
3 cups powdered sugar1/3 cup LAND O LAKES® Unsalted Butter, softened1 teaspoon vanilla1 to 2 tablespoons milk
Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and vanilla; mix well. Reduce speed to low; add flour and baking powder. Beat until well mixed.
Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (2 to 3 hours).
Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.
Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency. Frost and decorate cooled cookies as desired.
Recipe Tip
If you use a 4 to 5-inch cookie cutter, recipe will yield approximately 2 dozen cookies.
Just found these in some magazines and tried them out....liked them , so I thought I would share....
SALMON - POTATO CAKES
14 oz fresh skinless salmon fillets
2 c refigerated sour cream and chive mashed potatoes
1/2 c seasoned fine dry bread crumbs
3 T snipped fresh dill
1 5oz pkg mixed salad greens
1/2 c bottled Honey- Dijon salad dressing
Rinse and dry salmon. Place in 2qt square microwave dish; cover with vented plastic. Microwave on high (100% power) for 2 1/2 to 3 1/2 minutes or until salmon flakes easily with a fork. Break into pieces. In bowl, combine salmon, potatoes, bread crumbs, and dill. Form mixture into 3 1/2" cakes. Lightly coat large nonstick skillet with cooking spray. Cook cakes over medium - high heat 3 - 4 minutes on each side, until heated thru and browned. Place salad greens on plate. Top with salmon - potato cakes; serve with salad dressing.
PINEAPPLE CHICKEN
1 1/2 lb skin/boneless chicken thighs
1/2 t salt
1/2 t curry seasoning blend
2 T olive oil, divided
1 red sweet pepper, cut into strips
1 pineapple, peeled, cored, cut into large chunks
1 serrano pepper, thinly sliced
3/4 c unsweetened coconut milk
1 T packed brown sugar
Sprinkle chicken with salt and curry seasoning. In 12" skillet quickly brown chicken on both sides in oil over high heat. Reduce heat to medium - high; cook 12 minutes, until tender and no longer pink.
For Sauce, in second skillet cook sweet pepper in hot oil over medium - high heat 3 minutes; set aside. Add pineapple; cook 5 minutes or until brown. Add serrano pepper; cook 1 minute. Stir in coconut milk and brown sugar; heat through. Serve sauce with peppers over chicken.
Here's a good one for summer...
APRICOT BARBECUED CHICKEN
1 pound boneless skinless chicken breasts, cut into large chunks
3 garlic cloves, minced
1 tablespoon olive oil
1/2 cup apricot preserves
1/4 cup barbecue sauce
1/4 cup water
2 tablespoons onion soup mix
Hot cooked rice
In a large skillet, cook chicken and garlic in oil until browned, about 6 minutes. Transfer to a greased 8-in. square baking dish.
In a bowl, combine the apricot preserves, barbecue sauce, water and onion soup mix. Pour over the chicken. Bake, uncovered, at 375° for 25-30 minutes or until chicken juices run clear. Serve with rice. Yield: 4 servings.
Renowned Death Hag
i didn't even know this thread existed! these recipes are glorious!
pull the string!
I am so, so, SO happy to see this thread resurrected again!! Does anyone have a really good recipe for curried chicken? I don't care if it's green or red curry (I currently have a jar of red in the 'fridge, though.) I'm looking for something simple that doesn't have 45 ingredients......mostly just the meat, sauce and onion slices.
Renowned Death Hag
Renowned Death Hag
Dump Cake
1 can crushed pineapple
1 can cherry pie filling (you can use any fruit pie filling)
1 small box yellow cake mix (if you use a regular size box of cake mix only use half the box
1 stick of butter
1 tablespoon of sugar
Using a small square or rectangular pan. Open the crushed pineapple and drain out about half to 3/4 of the juice. Dump that can in the pan and spread out evenly. Dump in the cherry pie filling and spread out evenly over the pineapple. (try not to mix them together, although a little mixing is hard to avoid). Put enough DRY cake mix of the top of the cherry pie filling to cover and the cake mix should be about 1/2 inch to 3/4 inch thick. Melt the butter and gently pour the butter over the dry cake mix. Try to get this as even as possible. Sprinkle the sugar over the top of the butter. Bake at 350 for 30 minutes. It's ok if you don't completely cover the cake mix with the butter, there is enough moisture in the cherry pie filling to wet the cake mix.
This is so yummy. This was a favorite of my late fathers. I haven't had the heart to make it since he passed away. But I'm sure that if you like pie, you'll love this. It's kind of like a cobbler.
Enjoy! Let me know if you like it too.
i'm gonna try to make this tonight. i probably shouldn't since i'm trying to eat healthier but i just can't resist! this will probably be served with lowfat ice cream. i'll let you know how it turns out!
This should do it...simple and good... You can leave out the apple and raisin without hurting the recipe I think....
CURRIED CHICKEN
3 Chicken breasts, halved
3 T All purpose flour
1 1/2 c Sliced onion
1 T Water
1 Apple, peeled, chopped
1/4 t Curry powder
1/8 t Ground ginger
1/8 t Ground tumeric
1/2 t Salt
1/8 t Pepper
1 c Chicken broth
1/3 c Raisins
Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray a
large non stick skillet with vegetable spray; heat over medium high. Add
chicken and cook just until brown; turn and brown other side. Put chicken
in a medium size shallow casserole. In skillet over low heat, cook onion
in 1 T water 5 minutes; add apple and cook 1 min. Spoon over chicken;
sprinkle with spices. Pour broth over all. Bake, covered, 55 min or until
tender. Add raisins and cook 5 minutes longer.
here something for the ribs
1 can chili w beans
1 can franco american spaghetti o's
1 can kidney beans
mix gently, microwave 5 min, serve with pillsbury bisquits, enjoy
koolade makes it go down smooth
Southern Sweet Tea
Its summer...I always keep this in the fridge....you can go less on the sugar if you like it less sweet....I also add a fresh cut lemon to the tea as well....(ps...the baking soda keeps the tea from getting cloudy).
4 family sized tea bags
1/4 teaspoon baking soda
2 cups boiling water
2 cups sugar
cold water
In a sauce pan boil the water, when boiling place the tea bags and add the baking soda. And turn off the heat.
Cover and steep for 15 minutes.
Take out the tea bags and do not squeeze them.
Pour the tea mixture into a one gallon pitcher; add the sugar.
Stir until the sugar is dissolved.
Top off with cold water.. chill in the refrigerator and serve over ice.
Creamy Vegetables Normandy
I promise this is so good your KIDS will eat it! (at least mine do)
2 bags frozen vegetables normandy (carrots, broccoli, cauliflower)
1 can cream of mushroom soup
2 cups shredded swiss cheese
1 cup sour cream
1 tsp garlic
1 can french fried onions
salt/pepper
in large bowl mix veggies with 1 can of cream of mushroom soup, 1 cup sour cream, 1/2 can of french fried onions, 1 cup swiss cheese, garlic, salt and pepper to taste mix well.
Place mixture into a large baking pan and top with remaining cheese and onions. Bake for 30-40 minutes @ 400 degrees.
EASY and delicious!
Going to make this RIGHT NOW!
TWICE BAKED POTATOES MY WAY
4 baking potatoes
1/2 cup sour cream
1 cup butter
1 cup heavy cream
2 cups grated cheddar/jack cheese
1/2 cup chives
1 cup crumbld bacon
Bake potatoes at 375 for roughly 2 hours or until tender, cut in 1/2 the long way scoop out potatoes SAVE THE SHELLS
In a large bowl (preferably a kitchenaid mixer) add potato filling, butter, cream, sour cream, 1 cup of cheese, 1/2 cup chives, 1/2 cup of the bacon, mix with beater until smooth and creamy. Scoop mixture into the potato shells, top with cheese and remaining bacon. Bake at 375 for approx 30 minutes. Serves 8.
When I make this stew it goes really fast. My family really enjoys it at our family reunions.
Elephant Stew.
Ingredients
1 Elephant
10 Warthog
100 kilogram tomatoes
half ton potatoes
2 bags onions
100 kilogram salt
1 wheelbarrow onions (heaped)
10 liter vinegar
20 liter chutney
4 Guineafowl
Method
Hunt the elephant, warthog and guineafowl. Hang guineafowl to ripen. Cut elephant into edible chunks, (will take about a month). Boil the warthog with other ingredients (except guineafowl) till nice and juicy. Now boil elephant chunks over high flames till tender. (will take about 4 weeks) and add everything together. Boil for another 5 to 7 days.
Produces about 3,500 helpings.
Note: If the above isn't enough, add the guineafowl as well.
My Cajun Grannys Tater Salad
This depends on how many people you are a feeding
Diced radishes about one bunch
half a red onion diced
bunch of green onion diced
dozen eggs diced
Best food mayo and mustard and 1 cap red wine viniger
Lawreys seasoning salt and pepper (fresh ground)
I always mix everything but the taters in a huge bowl season to taste (too much mixing with the taters in it can mush em)
make sure the taters are cold when you slice and dice they cut easier.
Then add them little at a time and mix with your plastic gloves on. spoons seem to mush the taters.
you can always add a little more mustard or mayo or seasoning as you mix if you didn't make enough. Always let it sit over night so the onion and stuff flavor the taters. Next day just before serving you mix it once again and then add your sliced eggs and maybe black olives for garnish. (I do not use paprika too many people are allergic to it) I put a little parsley on top for looks.
I have never seen a bowl of that go unfinished at any bbq yet.
wooohoooo off work today and kids love these peanut butter cookies..getting the ingreditents out now TY.
Deviled eggs
always cook eggs in enamel pan and add viniger so they dont get that grey look
Put yolks in bowl and and use mixmaster to whip em
add finely chopped green onions and chppped black olives rinsed and drained so not to turn yolks black. or use some chopped jalepinos or sweet peppers
mustard
bestfood mayo (because it is not sweet like miracle whip)
lowerys seaon salt and ground pepper or a dash of white pepper to give it a tangy taste
you can use a pastry bag and squeeze the yolks into egg whites or scoop and then use a fork to make little ridges.
Thank YOU! Was wondering what to make for dinner and they are bored of chicken dishes, so this will hit the spot! Ibet it would be great wit biscuits or cornbread I will be sure and tell you how everyone likd it!
My FIL used to make that,oh it was sooo good!Dump Cake
1 can crushed pineapple
1 can cherry pie filling (you can use any fruit pie filling)
1 small box yellow cake mix (if you use a regular size box of cake mix only use half the box
1 stick of butter
1 tablespoon of sugar
Using a small square or rectangular pan. Open the crushed pineapple and drain out about half to 3/4 of the juice. Dump that can in the pan and spread out evenly. Dump in the cherry pie filling and spread out evenly over the pineapple. (try not to mix them together, although a little mixing is hard to avoid). Put enough DRY cake mix of the top of the cherry pie filling to cover and the cake mix should be about 1/2 inch to 3/4 inch thick. Melt the butter and gently pour the butter over the dry cake mix. Try to get this as even as possible. Sprinkle the sugar over the top of the butter. Bake at 350 for 30 minutes. It's ok if you don't completely cover the cake mix with the butter, there is enough moisture in the cherry pie filling to wet the cake mix.
This is so yummy. This was a favorite of my late fathers. I haven't had the heart to make it since he passed away. But I'm sure that if you like pie, you'll love this. It's kind of like a cobbler.
Enjoy! Let me know if you like it too.
Oh your making me hungry!When I make this stew it goes really fast. My family really enjoys it at our family reunions.
Elephant Stew.
Ingredients
1 Elephant
10 Warthog
100 kilogram tomatoes
half ton potatoes
2 bags onions
100 kilogram salt
1 wheelbarrow onions (heaped)
10 liter vinegar
20 liter chutney
4 Guineafowl
Method
Hunt the elephant, warthog and guineafowl. Hang guineafowl to ripen. Cut elephant into edible chunks, (will take about a month). Boil the warthog with other ingredients (except guineafowl) till nice and juicy. Now boil elephant chunks over high flames till tender. (will take about 4 weeks) and add everything together. Boil for another 5 to 7 days.
Produces about 3,500 helpings.
Note: If the above isn't enough, add the guineafowl as well.
Renowned Death Hag
Here's a summer refresher that got me unaddicted to soda...
Refreshing Spa Water
Sliced Cucumber
Sliced Lemon
Sprig of Mint (if it tickles your fancy)
Put the above in large pitcher or water bottle. Cover with ice, and fill with water. Refill as necessary during the day. It won't keep overnight though. The kids love this, surprisingly enough. My DD likes to pick the cucumber out and eat it.
[SIGPIC][/SIGPIC]
http://www.youtube.com/watch?v=RsvGs...feature=colike
My own, personal, Dexter...
These sound fabulous. I've also read that a good way to make a "perfect" deviled egg is to lay the eggs on their sides over night prior to boiling so that the yolk is more centered when you slice them and put the filling in. I don't know if it works or not, but that's what I read.
Death Hag Extraordinaire
When I make this stew it goes really fast. My family really enjoys it at our family reunions.
Elephant Stew.
Ingredients
1 Elephant
10 Warthog
100 kilogram tomatoes
half ton potatoes
2 bags onions
100 kilogram salt
1 wheelbarrow onions (heaped)
10 liter vinegar
20 liter chutney
4 Guineafowl
Method
Hunt the elephant, warthog and guineafowl. Hang guineafowl to ripen. Cut elephant into edible chunks, (will take about a month). Boil the warthog with other ingredients (except guineafowl) till nice and juicy. Now boil elephant chunks over high flames till tender. (will take about 4 weeks) and add everything together. Boil for another 5 to 7 days.
Produces about 3,500 helpings.
Note: If the above isn't enough, add the guineafowl as well.
Can I substitute a couple of hippos for the elephant?
The most dangerous woman of all is the one who refuses to rely on your sword to save her because she carries her own.
- R.H. Sin
Easier devilled eggs. Use your favorite devilled egg recipe.. However, peel and slice your eggs lengthwise, and place the yolks in a 1 quart zip lock bag. Add all your other ingredients, and then zip the bag shut without extra air.. mash, mash, mash the bag, until everything is completely mixed, and then snip a small hole in one corner of the bag, and squeeze the egg yolk mixture back into the egg whites as if using a pasty bag.. When you are done, just throw away the zip lock bag.
Renowned Death Hag
3 Cups Self Raising Flour
3 Tbl Sugar
1 Bottle Of Beer
Mix It Up, Put It In Greased Loaf Pan
350 For An Hour
It Was Absolutely Delicious!!! Sooo Easy, We Had It With Chicken Soup! Yummy
You Can Also Add Cheese, Sesame Seeds, HERBS, Etc...
pull the string!
Sounds easy, tasty, and like alcohol abuse! I don't know if can part with a whole bottle of beer for baking purposes, but I'll gird my loins and try it. It will pain me to do so, heh heh!
Renowned Death Hag
Here's a recipe my hubz and I tried out yesterday.
Garlic and Romano dipping sauce
1 cup freshly grated romano chese
1/4 tsp crushed red pepper
1/2 cup extra virgin olive oil
1 small garlic clove crushed with press
crusty italian bread (or chips)
In small serving bowl, combine romano cheese, crushed red pepper, olive oil and crushed garlic. With wire whisk, mix these ingredients together until wel combined. Serve the sauce at room temperature with bread for dipping.
I also dipped my cooked veggies in this, and put a dollop over my bunless cheeseburger last night...Nobody will want to come near me today.
[SIGPIC][/SIGPIC]
http://www.youtube.com/watch?v=RsvGs...feature=colike
My own, personal, Dexter...
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