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658012 Posts in 9261 Topics by 3396 Members Latest Member: - vlozan86 Most online today: 53 - most online ever: 494 (Jul 01, 2007, 02:59:53 PM)
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Author Topic: R e C I P E S  (Read 52976 times)
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FreddyKnuckles
Registered user

Posts: 11705


« Reply #350 on: Feb 12, 2007, 01:09:05 AM »

Quote from: "nonotyet"
Saganaki.

PS. You a wuss.


I had that for the first time the other night and it was pretty much the best thing in existence.

mmmmmmmmm
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Quote from: Heathcote
I'm in with Greg Nog, IT'S FUCKING FAFFLE TIME!
FreddyKnuckles
Registered user

Posts: 11705


« Reply #351 on: Feb 15, 2007, 01:45:02 AM »

as I said in the happy thread.  made this for the gf and her gma

Chicken curry salad:
mix together in main bowl:
halved seedless grapes
1 chicken breast cooked on pan, cooled, cut up.
spinach leaves

mix together in smaller bowl:
fat free mayonnaise or vegannaise (or whatever that shits called)
indian curry powder
chutney!
pepper (lots)

then mix them all together in the main bowl. and toss that salad bitch.


Mango Brie Salmon

coat pan with extra virgin olive oil and put on medium heat.
put 4 pieces of salmon on one by one once it gets hot and sear each side for 3 minutes. (I used fresh Alaskan Coho Salmon from The Good Food Store

http://www.sustainablebusinesscouncil.org/members/goodfoodstore.html

preheat oven to 355. Lightly grease a baking dish and put the salmon skin down. Place slices of brie cheese on the salmon and stick the whole mess in the oven.

While that cooks, rinse the pan and put a couple of table spoons of butter. Bring it back to medium heat as you dice up 2 mangos into the butter.

After the salmon has cooked for 15 minutes take it out and set it aside until the cooking mango is soft and looking saucy.

spread out the mango mixture over each salmon filet.

I rule

because of the awesomeness of the good food store here, this meal was totally kosher for you lame hippies.

The chicken breast I used was hand-trimmed boneless and skinless. It was from a free range hutterite chicken.  No factory farming.

They also ONLY have wild-caught fresh salmon.  I used organic fat free mayo, organic butter, and hey, I was cool tonight.

totally affordable too. I got four salmon fillets for $13, 6 chicken breasts for $15.
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Quote from: Heathcote
I'm in with Greg Nog, IT'S FUCKING FAFFLE TIME!
The_Tourist
Registered user

Posts: 2951


« Reply #352 on: Feb 15, 2007, 02:35:31 AM »

i made this tonight... http://southernfood.about.com/od/eggplantrecipes/r/bl00810k.htm ...eggplant marinated in balsamic vinegar with pasta.

i replaced the bow ties with whole wheat rotini and i either didn't have quite enough eggplant or had a bit too much balsamic vinegar, but overall it was really good and really easy. it takes a bit of time because of the marinating/baking, but besides that it was fairly simple.
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we have the money for missiles and fun
diesel_powered
Registered user

Posts: 19210


« Reply #353 on: Feb 15, 2007, 04:28:47 AM »

You could put balsamic on shit and I'd eat it.

DIVINE-STYLE.
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Quote
she had me at "let's make a sandwich"
Greg Nog
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Posts: 21629


« Reply #354 on: Feb 15, 2007, 11:44:13 AM »

Quote from: "FreddyKnuckles"
Mango Brie Salmon


Man, that sounds delicious.  I can only assume that you and the gf and her grandma had a three-way afterwards?
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FreddyKnuckles
Registered user

Posts: 11705


« Reply #355 on: Feb 15, 2007, 03:11:40 PM »

obvs
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Quote from: Heathcote
I'm in with Greg Nog, IT'S FUCKING FAFFLE TIME!
Anne the Man
Registered user

Posts: 4444


« Reply #356 on: Feb 28, 2007, 12:14:54 AM »

What can you make with grapes (aside from wine)? Pie? Cake? Some kind of delicious sauce?

(Assuming that I don't eat them all off the vine before I have a chance to pick enough to make anything. It could happen if I get some recipe incorporating grapes and chocolate and pastry and cream.)
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Hey jerks, mind if I watch you jerks do your jerk-bending?
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