 |
Threaded Responses [ bottom ]
Baby Duck said at 1:41 AM 03-26-2003:
Tex-Mex Waffles:
Ingredients:
2 Eggo Homestyle Waffles
Wal-Mart brand Thick and Chunky Medium Salsa
2 slices American cheese.
Directions:
Make sure the cheese is the FIRST thing you take out the fridge so it has the most time to warm up.
Toast the waffles. Unwrap the cheese WHILE the waffles are toasting.
Place one slice of cheese atop each waffle. Do NOT take both waffles out the toaster and then place the cheese. Take out one waffle, add cheese, take out other waffle, add cheese. Every millisecond of waffle-cooldown counts against you!
Microwave on HIGH for 5 seconds or less.
Place one heaping teaspoon of salsa atop each waffle and spread it across the surface.
Serve immediately.
Alternatives:
Room temperature salsa.
Wal-Mart brand Thick and Chunky Hot Salsa |
Emmaleigh said at 1:44 AM 03-26-2003:
this chick in one of my classes told me about a beans-n-franks jello mold, it totally has to be in a killoggs cookbook! I will get the destructions from her. |
 | mary [email] said at 1:50 AM 03-26-2003:
every one gets exactly *one* contribution, so choose carefully. |
Shell said at 1:13 PM 03-26-2003:
Any chance of including an appendix of recipes from trolls like Woody and I? :). |
|
| mary [email] said at 3:16 PM 03-26-2003:
Y'all aren't trolls. Sure. Fire away. |
Woody said at 4:20 PM 03-26-2003:
I will deliver my favorite dessert recipe this eve. |
 | josh [email] said at 7:33 PM 03-26-2003:
Woody might even make it on one day, he's in the top five trolls list... |
Woody said at 10:54 PM 03-26-2003:
Trolls? If I knew there was a list, I woulda tried harder. What position am I in now? |
Shell said at 12:52 PM 03-27-2003:
Actually, I thought last year Woody and I were categorized as trolls (yet nice ones) because we are non-members.
Remember back when Woody posted with his counterfeit head? Remember the big impersonation of members thing in November? It was sometime then, I think. However, I didn't spend a *lot* of time searching this morning and did not find the thread...it's the one where Woody posted the lovely little green-haired bell troll. The Three Billygoats Gruff always got to me, but now I love the fact I'm a troll :). Recipe forthcoming. |
Woody said at 1:01 PM 03-27-2003:
A troll? I posted a picture of a Cricket. Here is that thread. I don't remember a troll tho'. |
Shell said at 1:29 PM 03-27-2003:
Thank you, that's not the thread I meant, though; that's the imposter thread, not the troll thread. And, since I couldn't even find the thread, I'm thinking of, I can't attest to the fact it was *you* who posted the troll. |
Joey said at 1:01 PM 03-26-2003:
Corn-Crab Bisque Recipe coming soon. :) |
meenk said at 1:36 PM 03-26-2003:
A Minnesota meal:
Hot Dish:
1 lb of your favourite cooked meat, chopped, diced, or whatever is appropriate.
2 cans of your favourite cream soup (you can use 2 different kinds, if you desire)
A package of your favourite frozen vegetable
8 oz. Cheez Whiz, Velveeta (cubed), or your favourite FANCY cheese
2 cups of your favourite pasta, rice, or hash browns, cooked
Bread crumbs, crushed crackers (Ritz are good), or french fried onions
Mix first 5 ingredients in a hot dish (casserole) pan, cover with 6th ingredient, and bake until bubbly and the top is golden brown.
Serve with your favourite bread or rolls, and butter.
Vegetable side dish (for you healthy types who need another veggie on the side):
1 package of your favourite frozen vegetable
1 can of cream of mushroom or cream of celery soup (this is, afterall, a VEGETABLE dish)
2 tbs. butter
Bread crumbs, crushed crackers or french fried onions to top.
Mix first 3 ingredients in a casserole pan, and cover with the 4th. Bake until bubbly and golden brown on top.
Bars:
2 cups Flour
1 cup butter
1/2 cup powdered sugar
1 14oz can condensed milk
Mix together, then press into 9x13 pan and bake for 15 minutes at 350 (325 for glass)
While it bakes mix together:
1 14oz can condensed milk
6oz butterscotch chips
1 egg
1 tsp. Vanilla
1 cup chopped nuts (pecans are good)
Spread mixture over baked crust and bake another 25 minutes. Allow to cool, then cut into bars (rectangle shape)
Follow dinner with bars and board games. |
bradley said at 2:35 PM 03-26-2003:
That sounds like a recipe for one plate full of shit-flavored shit. |
meenk said at 4:04 PM 03-26-2003:
SHUT UP, YOU! |
Woody said at 4:24 PM 03-26-2003:
You need some sort of graphical break between your recipes. I tried this for lunch and ended up with Butterscotch Broccolli Pork Bars. |
meenk said at 6:23 PM 03-26-2003:
Well, it all ends up in the same place, I guess. |
 | kara [email] said at 4:27 PM 03-26-2003:
Cupcakes: Follow the instructions on the back of the box. |
|
| mary [email] said at 4:36 PM 03-26-2003:
oh, you can do better than that |
 | Bendependent [email] said at 6:11 PM 03-26-2003:
7-11 hotdogs
Ingredients:
1. form of transportation
2. a small amount of cash
3. a strong stomach
Directions:
Go to 7-11. Eat hotdogs. Feel sick. Repeat daily. Serves one. |
Art said at 11:51 AM 03-27-2003:
4. a flexible sphincter |
|
| josh [email] said at 7:31 PM 03-26-2003:
Bachelor Pizza:
Ingredients:
1. French Bread
2. Spaghetti Sauce
3. Some form of cheese.
Cut french bread into for pieces, then cut down the middle of each.
Pour spaghetti sauce on each, then sprinkle with cheese.
Microwave until the cheese is melted.
Serve with some nice cola, or beer. |
caleb said at 9:10 PM 03-26-2003:
this is one my mom gave me a while back for crawfish pies. even here in oklahoma, wal-mart sells the packs of frozen chineese crawfish tails (hey, it's better than nothing). really easy to do these, and you usally have enough filling left over for dip, perfect for ritz crackers.
1 stick butter (melted)
1/2 bunch green onions chopped fine
1/2 - 2 stalks celery
saute this in butter until clear
1/4c flour
1c cream of celery soup
1c cream of mushroom soup
1lb crawfish tails (chopped fine for small pies)
put ingredients in butter and onions, stir well, heat on low for 10min, stirring occasionally. use pie crust (pilsbury), pre-cook 10min, 350.
for minis, use cookie cutter, place in mini-cupcake tins. makes approx. 100 (2 shells). for standard, use single pie crust, cover w/the second. bake minis 10min or until hot, large 20min (top crust should be brown). |
 | kiche [email] said at 9:10 PM 03-26-2003:
welsh toast
put cheese on toast, place in oven until cheese melts.
for added fun, place cooked sausages on top of cheese. |
Woody said at 11:11 PM 03-26-2003:
As promised:
Woody's Socialist Lemon Bars
1 c. white flour
1/4 c. icing sugar
1/2 c. butter, chilled
1 c. sugar
2 Tbsp. white flour
1/2 tsp. baking powder
3 eggs, beaten
1/2 c. lemon juice (I prefer slightly more)
Blend the first amount of flour with the icing sugar in a bowl. Cut in the butter until blended. Firmly and evenly press this into an ungreased 9x9x2" baking pan. Bake at 350F for about 15 minutes.
Meanwhile, combine sugar, second amount of flour, and baking powder. Blend this into the eggs along with the lemon juice. Pour over the baked crust in the pan. Return to oven and bake 25 minutes. Remove to wire rack to cool. Sprinkle lightly with icing sugar and (optional) toasted slivered almonds.
Cut into bars and distribute equally among your friends, regardless of their social or economic status. Particularly try to give to those less fortunate than yourself. It will make you feel good. |
Woody said at 11:14 PM 03-26-2003:
Damn, I have to go make some of these right now. They are seriously my favorite. dessert. evar. |
|
| mary [email] said at 12:38 AM 03-27-2003:
they sound damn fine.
where do you live in canada, woody? I go to toronto about once a month. |
Emmaleigh said at 1:15 AM 03-27-2003:
I'm going to toronto this summer for a convention, do you have any suggestions for stuff to do or anything really? |
|
| mary [email] said at 1:20 AM 03-27-2003:
oh goodness, there's plenty to do. toronto's a huge city
when are you going? |
Emmaleigh said at 1:32 AM 03-27-2003:
that's why I want suggestions. I'll be there june 19-24 (thurs-tues). |
Woody said at 11:51 AM 03-27-2003:
I used to visit a lot as a kid, but I never lived there.
Here is a 4 page list of stuff
My brother lives there now, so if you're looking for a particular kind of night spot, I'll ask him for suggestions.
If you have at least a half-day free, the Royal Ontario Museum is about as good as it gets in Canada, for museums.
Casa Loma is a really cool old castle.
Everybody should do the CN Tower once in their lifetime. It costs about $20 CDN.
Both the JVC and the Du Maurier Jazz festivals will be happening while you are there. Just google them to locate schedules.
Hmm, I'm no Shelley when it comes to tour guiding. Now, if you were coming to Calgary... different story. |
Art said at 11:55 AM 03-27-2003:
annie and i will be in calgary in late june for a trade show, eh? |
Woody said at 12:17 PM 03-27-2003:
Yeah, what trade show is it? |
Art said at 12:31 PM 03-27-2003:
CASA - Canadian Automatic Sprinkler Association (exciting, huh?)
It's at the Fairmont Paliser |
Woody said at 12:55 PM 03-27-2003:
Wow, 4 whole days of sprinklers! I can't imagine.
Well, if you don't know your way around, let me know your interests and I'll see what I can come up with. You'll be within walking distance of lots of stuff, including the C-Train, which will take you just about anywhere for cheap. |
Art said at 1:07 PM 03-27-2003:
cool beans. i'll get back to you on this sometime in june.
actually only about 2 days of sprinklers and 2 days of drinking. you canucks sure like drinking! by contrast the US shows give out one or two free drink coupons, the canadians always have open bar.
vive la canada! (or le or whatever) |
Woody said at 1:54 PM 03-27-2003:
Le Canada. It's a boy apparently. And yes, we like to drink. Be careful of the alcohol content on the beers too! |
Emmaleigh said at 12:19 PM 03-27-2003:
cool thanks! |
Woody said at 11:37 AM 03-27-2003:
Calgary. I only get to Ontario once every 2 years for the family visits. |
Shell said at 1:12 PM 03-27-2003:
Banana Split Cake
This recipe is from the South Bend Cookbook, with commentary from me in brackets.
5 or 6 bananas, sliced in rounds
2 sticks (1 cup) of butter [One of the sticks is optional]
2 cups of graham cracker crumbs [optional.]
2 eggs [the recipe calls for raw eggs. However, if that’s a problem for you, instead of two eggs, use the equivalent of a pasteurized egg product. Fwiw, I’ve never known anyone to become ill from eating this cake]
2 cups of confectioners’ sugar
1 small can of crushed pineapple, drained [thoroughly. I can't stress how important it is to drain, drain, drain the pineapple :).]
1 large carton of Cool Whip [or other whipped topping. Must be in a tub, not a spray whipped topping]
3/4 cup nuts, any kind [To create a more authentic banana split feeling, use chopped, salted peanuts. To my taste buds, though, pecan halves are best.]
1 jar of maraschino cherries [Takes a bit more time, but looks nicer if you halve the cherries]
chocolate syrup [optional]
Mix 1 stick melted butter and graham cracker crumbs. Pat into the bottom of a 9” x 13” pan. [For those watching calories, the cake can be made without the crust. An adage of “eating light” is to remove calories without removing flavor. Since the cake has to chill, it would be fine to serve without a crust.]
In a separate bowl, combine 1 stick of butter, the confectioner’s sugar, and the eggs. Beat [at low speed to combine] and continue beating [at high speed] for at least 10 minutes. [Yes, it’s really necessary to beat the mixture this long. 15 minutes is even better.]
Smooth the creamed mixture over the crust [or spread into a 9” x 13” pan]
Add layer of sliced bananas. Layer the pineapple over the bananas. Spread the whipped topping over the pineapple to cover. Sprinkle with nuts and place cherries on the top. [Drizzle with chocolate syrup. I never follow this step because the chocolate adds nothing, imo.] Chill at least 3 hours before serving. |
Woody said at 1:51 PM 03-27-2003:
I am so making this on the weekend. Review to come. |
Woody said at 10:13 AM 03-30-2003:
Well, the kids loved this one. I don't have that much of a sweet tooth anymore, so I almost couldn't finish my serving. I added a bunch more salty peanuts to mine and that balanced it out. Then it was really good.
Next time I think I'll try making 1/2 as much of the icing sugar layer. This might work at a kids' party too, and it's easy to make.
Thanks Shell! |
Shell said at 8:52 AM 03-31-2003:
You actually made it! Shiny. Glad your children loved it. It should come with a warning about the sweetness and richness, I suppose :). |
anotherben.. said at 1:44 PM 03-27-2003:
old fashioned
ingredients:
whiskey of choice
water
orange
cherry
ice
sugar cubes
place orange slice on the bottom of a crystal tumbler. add 2 parts whiskey to 1 part water. drop in 1-2 sugar cubes. stir. add a couple cubes of ice. add cherry. enjoy. |
meenk said at 6:00 PM 03-27-2003:
What, no bitters? |
anotherben.. said at 6:18 PM 03-27-2003:
im not that fancy. leave my recipe alone you..butterscotch broccoli pork bars. |
 | milky [email] said at 6:25 PM 03-27-2003:
you ever been to an andrew h. potluck? |
 | andrew [email] said at 2:29 PM 03-27-2003:
breakfsat dish
Coke + cigarette |
Emmaleigh said at 2:32 PM 03-27-2003:
this is really good if you double it. |
ben said at 2:32 AM 03-31-2003:
I'm bout to put my soldias in the game
And tell ya how to make crack from cocaine.
1. Look for the nigga wit the whitest snow
2. No buying from no nigga that you don't know
make yo way to the kitchen where the stove be. You get the baking soda I got yo D. Get the triple beam and measure out yo dope. Mix one gram of soda every seven grams of coke an shake it up until it get harder. Then sit the tube in some ready made cold water. Twist the bitch like a knot while it's still hot and watch that shit while it can rise to the fuckin top. Now ya cocaine powda is crack. |
|
| josh [email] said at 12:20 PM 08-27-2003:
I HOPE YA STRAPPED CUZ YA MIGHT GET JACKED! |
Art said at 10:46 AM 04-02-2003:
Chicken Vegetable Soup
2 lb carrots
1 bunch celery
4 medium sized tomatoes
1 28 oz. can whole peeled tomatoes
1 lb frozen or fresh corn
4 lb yellow onions
2 cups barley
1 bunch parsley
1 bunch scallions or 1 large leek
Tabasco sauce
1 whole unadulterated chicken (3 - 5 lb)
black pepper
salt
Day One - Chicken Stock
Take large soup pot (16-20 quart) and fill 2/3 with water. Peel 1 poound of carrots, cut in half and split. Toss in pot. Cut and split 1/2 bunch celery, add to pot. Peel and quarter 2 pounds onions, add to pot. Put entire (minus giblets) thawed chicken in pot. Dice 1/2 bunch scallions or entire leek and add to pot. Tear up 1/2 bunch of parsley (minus stems), add to pot. Add 4 tbsp. salt and 2 tbsp black pepper.
Boil until meat falls off chicken (about 2 - 3 hours)
When done, remove chicken from pot. Pull all meat off carcass and put in bowl and refrigerate. Remove all veggies from pot. Press juice from vegetables (strainer helps). Return juice to pot, discard veggies. Refrigerate stock overnight.
Day Two - Soup
Skim fat from stock. Bring stock to a boil.
Add 1 1/2 tbsp Tabasco, 2 cups barley, can of whole peeled tomatoes, 1 pound peeled, thinly sliced carrots, 1/2 bunch thinly sliced celery and 2 lb quartered onions. Boil 30 minutes.
Add fresh tomatoes diced up, corn and 1/2 bunch scallions, diced. Boil 30 minutes.
Add chicken, boil 20 minutes longer. Add pepper, Tabasco and salt to taste.
Woody, you'll have to do the metric conversion yourself... |
|
| mary [email] said at 12:06 PM 08-27-2003:
Last call on this. I'm going to put it together this weekend.
Any more contributions? |
Emmaleigh said at 2:42 PM 08-27-2003:
did you get the contributions from courtney's post? |
|
| mary [email] said at 6:13 PM 08-27-2003:
Lemme check with Courtney and see if it's ok if i used them |
Woody said at 2:29 PM 05-20-2004:
Did this get made? I never got to order my copy! |
 | andy [email] said at 3:17 PM 08-30-2003:
Vegan Ettouffee
¾ cup of vegetable oil
½ cup white flour
2 cups soymilk
1 cup water
8 oz. of tomato sauce
20-25 mushrooms sliced in half
3-4 cloves garlic finely chopped or pressed
1 large onion chopped
1 large bell pepper chopped
2 handfuls parsley finely chopped
4-5 leaves fresh basil finely chopped (or 5 tablespoons dried basil)
4 green onions chopped
Heat oil in a medium pot (avoid non-stick pots) on high heat. When oil is real hot, add flour and stir vigorously (but don’t get it on you, ouch!) with a large metal spoon. Make sure to scrape the bottom or the flour will stick. Do this until the mixture starts to turn dark brown (about the color of a brown gravy). Add the water to the mixture slowly (it will be really hot) and then the soymilk and tomato sauce. Keep this on low heat, stirring occasionally. In a frying pan, sauté the garlic, onions, bell peppers and mushrooms with about 3 tablespoons of vegetable oil for 3-4 minutes or until the onions are translucent. Add the sauté to the roux mixture and let simmer for 5 minutes, stirring occasionally. Stir in the parsley and basil and simmer for another 5 minutes. Season it to taste with salt, pepper, cayenne pepper, hot sauce and or Cajun seasoning and then serve over cooked rice with the raw green onions on top. | |
|
|
