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2 yrs ago, 7 mos ago - Friday 10/1/10 - 7:32:49 AM EST (GMT-5)
On Thursday 9/30/10 - 9:07:47 PM bookworm0812 wrote:
Bump. |
How did you miss the thread in OS? |
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2 yrs ago, 7 mos ago - Saturday 10/2/10 - 12:52:26 PM EST (GMT-5)
On Friday 10/1/10 - 7:32:49 AM Jai_Hind wrote:
How did you miss the thread in OS? |
???
What're you talking about? I don't really go into OS, anyway.
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2 yrs ago, 7 mos ago - Saturday 10/2/10 - 1:39:54 PM EST (GMT-5)
Since you seem to be confused and didn't think to look in OS after I mentioned something about a thread there, let me help you with filling in the blanks. |
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2 yrs ago, 7 mos ago - Sunday 10/3/10 - 8:41:06 PM EST (GMT-5)
Actually, I had to run yesterday after you mentioned that. I would have looked today, but thanks for giving me a link to it. That's cool that there's a link to the original thread too. I never was able to get to the original one before I re-launched. Thanks.
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2 yrs ago, 7 mos ago - Wednesday 10/13/10 - 5:40:55 PM EST (GMT-5)
This dessert is something I concocted in honor of a snowstorm that hit Western New York on October 12, 2006. There were broken branches everywhere. All of the ingredients represent some aspect of this unusual whether phenomenon. Pretzel sticks=broken branches. Pumpkin ice creme=because it was cold and took place in the fall. Cool Whip and coconut=snow. This is easy.
Break up some pretzel sticks and spread them in the bottom of a 9X13 pan.
Soften one or two half gallons of pumpkin ice creme and pour over the pretzels. Freeze overnite.
Spread a 12 oz container of thawed Cool Whip over top and sprinkle with coconut. Serve. Delish!
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2 yrs ago, 7 mos ago - Monday 10/25/10 - 2:31:58 AM EST (GMT-5)
I've just been through and cut and pasted some recipes to try...and I have one to add..
Melted Ice Cream Cake with Marshmallow Frosting..
# 1 package (18.25 ounces) plain white cake mix
# 2 cups melted ice cream, your choice of flavor
# 3 large eggs
Place the cake mix, melted ice cream, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
Bake at 350f till the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes.
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2 yrs ago, 7 mos ago - Monday 10/25/10 - 2:33:28 AM EST (GMT-5)
Chocolate Marshmallow Frosting
# 2 cups confectioners' sugar
# 1/2 cup unsweetened cocoa powder
# 6 large marshmallows
# 4 tablespoons (1/2 stick) butter
# 1/3 cup plus 1 tablespoon milk
# 1 teaspoon pure vanilla extract
Sift the sugar and cocoa powder together into a large mixing bowl. Set aside.
Place the marshmallows, butter, and milk in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 3 to 4 minutes. Remove the pan from the heat. Pour the confectioners' sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.
Use at once to frost the top of the cake of your choice.
so damn yummy..and easy
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2 yrs ago, 5 mos ago - Sunday 12/5/10 - 10:30:58 PM EST (GMT-5)
On Monday 11/23/09 - 10:22:08 PM bookworm0812 wrote:
Cranberry Sauce (the real deal this time!) Dump a bag of cranberries in a small Crock-Pot Add a cup of water or 100% Cranberry juice Add a cup of Splenda or sugar Turn the Crock-Pot on low and just let it cook all day. Stir it every so often and serve with Thanksgiving dinner! |
You might actually have to put the Crock-Pot on high. It didn't seem to turn out right this year. |
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2 yrs ago, 4 mos ago - Wednesday 12/29/10 - 6:04:38 PM EST (GMT-5)
Breakfast Sausage Seasoning
Here is a little something to make my previously posted breakfast sausage a little easier. I totaled up the amount of spices that go into the meat to make the sausage and it came to 3.625 teaspoons. So, I took a four ounce jar, multiplied all the measurements by eight and combined them into the jar. Now, whenever I want to make the sausage, all I have to do is get my jar of breakfast sausage seasoning, and add one and a half tablespoons plus an eighth of a teaspoon to the meat. So, here is a recipe for a four ounce jar of breakfast sausage seasoning:
2 T. plus 2 t. sage
1 T. plus 1 t. marjoram
1 T. plus 1 t. thyme
1 T. plus 1 t. coriander
2 T. plus 2 t. salt
1 t. black pepper
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2 yrs ago, 4 mos ago - Wednesday 12/29/10 - 6:05:02 PM EST (GMT-5)
Breakfast Sausage Seasoning cont'd.
Combine all of this into a 4 oz. jar and shake it really good to blend it all together. Then to every pound of meat, add one and a half tablespoons plus one eighth of a teaspoon and mix it with your hands. For best results, mix the meat and seasonings two to three days before you are ready to cook it so the flavors blend in.
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LegalizeIt
Male,
18-29
Southern US
Joined: 4 yrs, 7 mos ago
1,633 Posts
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2 yrs ago, 4 mos ago - Wednesday 1/5/11 - 2:29:25 PM EST (GMT-5)
Day After Thanksgiving Scrambled Eggs
2+ eggs per person
Turkey
Mashed potatoes
Stuffing (optional)
Peppers
Bacon/Sausage
Onions
Cheddar Cheese
Scramble the eggs, then melt the cheese into them, then add all the other ingredients. Bon apetit!
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2 yrs ago, 4 mos ago - Wednesday 1/5/11 - 2:48:26 PM EST (GMT-5)
On Wednesday 1/5/11 - 2:29:25 PM LegalizeIt wrote:
Day After Thanksgiving Scrambled Eggs....Bon apetit! |
Hmmm. That could be interesting. Very interesting. I'll have to try and remember that next year!
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2 yrs ago, 4 mos ago - Tuesday 1/11/11 - 7:50:35 PM EST (GMT-5)
I did a similar thing for christmas..started with hash browns fried up..put them in the bottom of a baking dish...then added onions, peppers, mushrooms...beat 4-6 eggs with a little milk and pour over..then top with cheese and bake...kind of a frittata sort of thing..yummy..
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2 yrs ago, 4 mos ago - Tuesday 1/11/11 - 8:21:55 PM EST (GMT-5)
On Wednesday 12/29/10 - 6:05:02 PM bookworm0812 wrote:
Breakfast Sausage Seasoning cont'd. Combine all of this into a 4 oz. jar and shake it really good to blend it all together. Then to every pound of meat, add one and a half tablespoons plus one eighth of a teaspoon and mix it with your hands. For best results, mix the meat and seasonings two to three days before you are ready to cook it so the flavors blend in. |
Don't forget the water that's in the original recipe. |
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2 yrs ago, 4 mos ago - Thursday 1/20/11 - 10:38:15 AM EST (GMT-5)
I'm looking for a good subsitute for ham (or any pork product for that matter). What would you suggest I use that would give a meaty, salty taste? It can be another meat source, but I haven't found anything comparable.
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2 yrs ago, 4 mos ago - Friday 1/21/11 - 6:28:21 AM EST (GMT-5)
On Thursday 1/20/11 - 10:38:15 AM slinky0 wrote:
I'm looking for a good subsitute for ham (or any pork product for that matter). What would you suggest I use that would give a meaty, salty taste? It can be another meat source, but I haven't found anything comparable. |
Mmmm pickled/corned Kangaroo...or lamb..pickled lamb is pretty good..
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2 yrs ago, 4 mos ago - Friday 1/21/11 - 2:58:10 PM EST (GMT-5)
Pickled meat? I don't think I can get that here, nor does it sound very tasty, TBH.
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2 yrs ago, 4 mos ago - Saturday 1/22/11 - 10:56:51 PM EST (GMT-5)
it's like corned beef...except it's kangaroo or lamb..if your butcher doesn't have it you could order it...for that matter you could just use corned beef..
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2 yrs ago, 4 mos ago - Sunday 1/23/11 - 9:09:52 PM EST (GMT-5)
You can get turkey ham. Pretty much tastes the same as regular ham, but it's healthier.
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2 yrs ago, 3 mos ago - Monday 1/31/11 - 12:21:28 AM EST (GMT-5)
On Thursday 1/20/11 - 10:38:15 AM slinky0 wrote:
I'm looking for a good subsitute for ham (or any pork product for that matter). What would you suggest I use that would give a meaty, salty taste? It can be another meat source, but I haven't found anything comparable. |
Turkey ham, for sure.
I buy turkey everything. Turkey chili, turkey ham, turkey bacon, turkey hot dogs. So much healthier, and so much tastier (IMO, anyways) |
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2 yrs ago, 3 mos ago - Tuesday 2/1/11 - 12:59:06 PM EST (GMT-5)
On Monday 1/31/11 - 12:21:28 AM BobFudge wrote:
Turkey ham, for sure. I buy turkey everything. Turkey chili, turkey ham, turkey bacon, turkey hot dogs. So much healthier, and so much tastier (IMO, anyways) |
Hey, do you have Hormel Turkey Chili with NO BEANS where you are? The only place I've found it so far is Philadelphia. We can't get it here in Buffalo. You'd be my new best friend if you sent me a case!
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2 yrs ago, 3 mos ago - Thursday 2/3/11 - 8:38:55 PM EST (GMT-5)
Yup, they do. It's the only kind I like!  |
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2 yrs ago, 3 mos ago - Sunday 2/6/11 - 4:03:07 PM EST (GMT-5)
On Thursday 2/3/11 - 8:38:55 PM BobFudge wrote:
Yup, they do. It's the only kind I like! |
Send me a case! Please? Pretty please? With sugar on it? I'll pay you for it! |
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2 yrs ago, 3 mos ago - Monday 2/14/11 - 12:52:00 AM EST (GMT-5)
I'm not sure how to get a case, but I could totally buy a few cans next time I'm at the store!
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2 yrs ago, 1 mos ago - Thursday 4/14/11 - 11:17:45 AM EST (GMT-5)
On page six I posted a potato casserole recipe. Now I'm going to tell you how to make it a little healthier. I also posted later that I was skipping the butter on the top. That doesn't work out too well. The chips get kind of burnt. Here are the alterations you can make for a lighter dish and it still tastes AWESOME:
For the creme of chicken soup, use the 98% fat free soup
What I like to do with the french onion dip and sour creme is this: the reduced fat french onion dip comes in a 12 oz container. I'll measure a cup of that and then put the rest in a 1-cup measure and make up the difference with plain Greek yogurt. I've found that a full container of the dip and a single serving size of the Greek yogurt is perfect.
Use reduced fat sharp cheddar.
Use a stick of light butter
Use the light Pringles or any other light potato chips.
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