Post a recipe.

WHAT THE FUCK IS THIS???
You stealing my ideas??

I guess that's the last time I share anything with you.

Hot Spinach Artichoke Dip
very yummy

1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese


1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2 In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
3 In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
4 Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

Cajun Chicken Pasta

4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.

2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.

3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.

4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

Tastes just like Chili's!

It sounds awesome.. I love garlic with spinach anyway, must give it a try.
Thanks hon

Ketchup Soup

2 cups water, heat to boiling
4 packets of Mcdonalds ketchup
Add to boiling water
Stir and add salt and pepper to taste
Voila...enjoy

.:make about 6 small banada's:.

flieschman's yeast - 3 in a pack - in dairy by eggs? little tiny packet of yeast - 3 in a strip
get one pack disolve in warm water, add 2 cups flour, and a pinch of salt

let it rise for an hour or more

punch it down - knead it again - let it rise again

cook 1 big oinion, parsley, and capers(optional)
mix 1 1/2 cans of tuna (drained)

boil water - throw in brocoli, salt + pepper, garlic - 10 minutes

pre-heat oven to 350

cut dough into 6 pieces - roll into balls, then roll it out with a pin(about the size of a dinner plate)
fill , close with thumb, and then fork - mark the top with a fork (poke holes in shape of O(onion) or B (brocoli)
spray top of dough with PAM to give nice color

put them on cookie sheet with aluminum on it, place on the sheet in the middle, or closer to top
15 - 20 minutes until golden brown on top

let them cool and then eat

Stuffed Green Peppers

. It makes a delectable meal. Slow, low cooking is the secret.


* 8 medium sized green peppers
* 1/2 lb. ground beef (or 1 lb. beef if you do not want to include pork)
* 1/2 lb. ground pork
* 1 raw egg
* 1 cup washed rice
* 2 28 oz. cans of crushed tomatos (or 3 or 4 lbs. fresh peeled tomatos)
* 1 large white onion, chopped
* 2 Tbsp. good Hungarian Paprika (buy imported sweet)
* 1 tsp. salt
* 2 Tbls. sugar (do not omit)
* 1/4 tsp. black pepper corns
* 2 whole Bay laurel leaves
* 1 cup water only if needed

Cut off the tops of peppers and reserve. Take out the seeds. In mixing bowl, place the ground meat, raw egg, washed rice, salt and paprika. Mix well with clean hands.

Stuff peppers, using all the meat mixture. If you have some left over, make a few balls. Set peppers up-right in cooking pot.

Add the tomatos, sugar, onions and chopped tops of peppers over the peppers, toss in the black pepper corns and the bay leaves. Cover and slowly cook for about 1 1/2 hours.

If it looks too thick add a little water.

Serves 4.

Edit: that's my mom's favorite.. we make it with gr. turkey.

Can't we just dedicate this thread to you? As part of your b-day gift?

Sunday Brunch Casserole

1/2 lb. sliced bacon
1/2 cp. chopped onion
12 eggs
1 cp. milk
1 pkg (16oz.) frozen hashbrowns, thawed
1 cp. shredded cheddar
1 tsp salt
1/2 tsp pepper

Heat oven to 350 degrees
Cook bacon until crisp. Crumble and set aside. Saute onion in bacon drippings until tender. Beat eggs and milk in bowl, stir in hashbrowns, cheese, salt, pepper, onion, and bacon. Transfer to a greased 13x9 inch pan. Bake uncovered 35-45 minutes or until knife inserted in center comes out clean.

beer + herbs

Dinner



add hunk of meat, 1/2 cup of water, and bag of Lipton Onion soup mix into crock pot.

Cook for 6+ hours . . serve with whatever you want

Here is my recipe for a quick or small mead. Before I start, I?d like to give a little background on mead and recipes. Mead is probably the oldest fermented drink known to man. Someone long ago must have left some watered down honey mixture for a few days and much to their surprise when they went to drink it, not only did it taste yummy, but it also gave them a warm pleasant feeling. As this serendipitous individual discovered, the natural yeast found in honey will cause it to ferment into mead, though results can be unpredictable. That?s part of why modern brewers use commercial yeasts. These yeasts have been singled out and bred for particular characteristics of flavor and alcohol resistance.

Most homebrew shops have knowledgeable people working there that are very willing to answer questions and make suggestions. A lot of my brewing know-how was gathered during conversations in such establishments. Also, feel free to contact me with questions. I?m willing to walk you through the process or clarify anything that you read here.

This recipe should produce a pleasantly sweet, lightly fizzy mead.

Recipe
1 gallon of water
2 pounds of honey
Spices to taste (i.e. 1/4 teaspoon of ground nutmeg, allspice and cloves)
1 packet of SafAle yeast

Instructions
Heat 1-gallon of water in a large pot.
Stir in 2 pounds of honey, making sure not to scorch it to the bottom of the pot.
Add in any spices.
Leave on heat for 10 minutes.
Transfer must (fermentable liquids) to carboy, straining out any solids.
Add yeast once must is below 80 degrees.
Cover and shake vigorously.
Replace cover with bung/airlock.
Let brew for 7-14 days.
Rack into clean container.
Chill.
Drink.

Note on boiling water:
Heating water not only aids in dissolving the honey, but helps kill any stray bacteria that may get into your must. Some think that boiling the honey/water mix will cause a loss in flavor in your mead. In quick mead, I don?t feel this will matter so much. The spices and sweetness level of this mead will override any subtle flavor loss that boiling may produce. In long mead with a lot of delicate flavors this may be more of an issue. If you heat your must to just below boiling and hold it at that temperature for about 10 minutes you shouldn?t have to worry about bugs or flavor loss.

Note on hot water and glass:
Be careful when pouring very hot water into cool glass. The extreme temperature change can shock the glass and cause it to shatter. It?s no fun having to clean up a gallon of sticky liquid and glass. You have a couple ways of dealing with this. What I do is to let the must cool to a reasonable temperature before pouring into the carboy. This can be expedited by filling your sink with cold water and ice, then placing the pot of hot liquid in the ice water and constantly stirring till cool. Cool the must below 80 degrees and you?ll be able to add your yeast right away.

Note on chilling:
Putting your brew in a cold place, such as the refrigerator, will make the yeast sleepy and inhibit further fermentation. It will also give you a cool beverage. I recommend keeping the lid on loosely if you store your mead in a glass container, just in case there is still some determined yeasties still at work. If you store it in plastic soda bottles, you shouldn?t have to worry.


Below is my list of suggested equipment and ingredients. Not everything is absolutely necessary, but most items on the list will make the process easier. Yes, you can make mead with a condom and two liter soda bottle, but with the popularity of home brewing this equipment can be found fairly inexpensively.

Carboy (1 gal jug)-
This is the container where the actual fermentation will occur.

Thermometer-
You will want the stick-on kind that gets stuck to the outside of your carboy. There?s less chance of contamination if you don't have to poke something into the soup. A thermometer is not necessary, but it is useful.

Bung-
A rubber cork with hole through it, to stopper up the jug.

Air lock-
Keeps air from getting to your mead. You stick it in your bunghole....

Ale yeast-
The type I use is called SafAle. I think you could use just about any ale yeast. Note that a packet of SafAle is enough for a 5-gallon batch and made my mead foam up through the air lock when I used the whole thing. This isn't really a problem as far as brewing goes; it's more of a mess than anything. If you put half a packet in, it should work just as well.

Honey-
I use 100% clover. A lot of honey is blended in Argentina, but any honey will work. Grocery stores usually have clover honey in 2-pound containers. Different honeys will change the flavor of your mead. Have fun and experiment!

Racking tube/cane - Basically a siphon hose. The brew store can sell you one with a nice straight plastic pipe that has a tip that keeps the sludge from getting slurped up. Clear tubing from the hardware store might save you a couple bucks.

Water- I usually use a gallon of spring water from the grocery store. It's not necessary if you have good water where you live. Water in my town sometimes has a chlorine taste to it, so I use bottled stuff. Personal preference.

Cooking Pot ? you?ll need a pot big enough to hold a bit more than a gallon of liquid

Measuring spoons - for measuring the spices.

Funnel - useful for getting the must (fermentable liquid) into the carboy

Strainer ? This is good for getting the bits of spice out when transferring to the carboy. I use a reusable coffee filter. It cost me about $8 at Linens and Things. This isn't totally necessary, but the longer the spices are in the mix, the stronger they will come through.

Spices ? You?ll probably have some stuff around that will work. Put in whatever spices you like. I change this around from batch to batch. Experiment!

Brizzad's McSpecial - the Mc + Mary J


get some pillsbury brownie mix + some caramel + a 1/4oz green

look at brownie mix to see how much oil is used, take that amount of oil, put it in a skillet on the stove, and heat it up, then add your weed.

After it sizzles for about 5 mins, strain weed out, and combine your THC filled oil with the brownie mixture

Follow directions as they say on the box.. add caramel if desired

then you just toss out the green?

yeah, because all of its magical THC is in the brownie mixture, so if you smoked what was left, you'd only get a headache

Shemp's chicken breast in wine sauce, or how to impress your date....

Get a couple of chicken breasts, remove skin and bones.
Fillet each chicken breast into two thin slices. Cover with wax paper and pound with a hammer, mallet, or bottle until thin, like 1/4 inch.
Get out a big fry pan and add some decent oil and some butter put on med high heat.

Coat the chicken pieces in seasoned flour (salt, pepper, garlic, cajun, whatever) and fry until golden brown.

Remove chicken from pan and keep warm.

Fine mince 2 or 3 shallots and add them to the frying pan, for a minute or two. Add one half cup of chicken stock and one half cup of decent red wine. Scrape the fry pan and crack up the heat and cook until the mixture is reduced and looks like gravy.

Add one tablespoon butter and whisk in until the sauce shines.

Pour the sauce over the chicken and serve.

1 set of car keys
1 car
50 cents in gas
2.16 in your pocket
McDonalds drive thru
two hamerburgers with nothing on em

Total - 2.16

Die Eier Von Satan

Eine halbe Tasse Staubzucker
Ein Viertel Teeloffel Salz
Eine Messerspitze turkisches Haschisch
Ein halbes Pfund Butter
Ein Teeloffel Vanillenzucker
Ein halbes Pfund Mehl
Einhundertfunfzig Gramm gemahlene Nusse
Ein wenig extra Staubzucker
... und keine Eier

In eine Schussel geben
Butter einruhren
Gemahlene Nusse zugeben und
Den Teig verkneten

Augenballgro?e Stucke vom Teig formen
Im Staubzucker walzen und
Sagt die Zauberworter
Simsalbimbamba Saladu Saladim

Auf ein gefettetes Backblech legen und
Bei zweihundert Grad fur funfzehn Minuten backen und
KEINE EIER

Bei zweihundert Grad fur funfzehn Minuten backen und
Keine Eier ..
...