Cooking, Home & Garden

Topic: Hey, Hey ya good lookin.....whatcha got cookin'?
Ruth34611 Joined Sat 08/02/08 Posts: 32401	Thu 01/12/12 01:33 PM
I love water chestnuts. Maybe I'll do both. The recipe for the dates is wrapped in bacon as well with some kind of crumbly cheese in them...probably bleu cheese. Then popped in the oven until the bacon is cooked. I think I'll try both this weekend!

Seakolony Joined Fri 11/07/08 Posts: 11968	Thu 01/12/12 01:48 PM
I marinated chicken in some sugar sesame oil sesame seed garlic onion and soy sauce, making rice, and broccoli

Ruth34611 Joined Sat 08/02/08 Posts: 32401	Thu 01/12/12 05:52 PM
I threw frozen chicken wings and frozen french fries into the oven for the kids cause that's all I can make after two beers.

Bestinshow Joined Mon 06/01/09 Posts: 5540	Thu 01/12/12 06:03 PM
I made oyster stew yesterday

Ruth34611 Joined Sat 08/02/08 Posts: 32401	Thu 01/12/12 06:25 PM
I threw frozen chicken wings and frozen french fries into the oven for the kids cause that's all I can make after two beers. My kid would FREAK if I had two beers with him there. Its like Im the kid here. What a prude. Im trina get him into the f-bomb. No luck. Wow, that's a role reversal!

soufiehere Joined Sat 10/24/09 Posts: 45404	Thu 01/12/12 06:35 PM
My kid would FREAK if I had two beers with him there. Its like Im the kid. What a prude. Im trina get him into the f-bomb. No luck. hahahaha I suppose he is too old to be convinced it is his middle name?

soufiehere Joined Sat 10/24/09 Posts: 45404	Thu 01/12/12 06:48 PM
hahahaha I suppose he is too old to be convinced it is his middle name? He's fif forkin teen. Yes, but how smart is he?

soufiehere Joined Sat 10/24/09 Posts: 45404	Thu 01/12/12 07:35 PM
He's way smart. Colleges keep snappin at his heels. Stanfords the worst. We get regular junk mail from them. Sweet. Stanford is very pretty. But so is Princeton. Has he a preference yet? (You best say 'chef' or we may be off topic, sorry OP :-)

Seakolony Joined Fri 11/07/08 Posts: 11968	Fri 01/13/12 07:29 AM
He's way smart. Colleges keep snappin at his heels. Stanfords the worst. We get regular junk mail from them. Sweet. Stanford is very pretty. But so is Princeton. Has he a preference yet? (You best say 'chef' or we may be off topic, sorry OP :-) No offense taken....conversation in the kitchen always welcome with a bottle of wine!!!

soufiehere Joined Sat 10/24/09 Posts: 45404	Fri 01/13/12 07:58 AM
No offense taken....conversation in the kitchen always welcome with a bottle of wine!!! Cool, kid's off the hook klc :-)

Bestinshow Joined Mon 06/01/09 Posts: 5540	Fri 01/13/12 01:05 PM
I am makeing homemade jalpena poppers. I did t his over the summer when the garden was cranking out lots of peppers but today I am useing these baby sweet peppers I found that are the right size. I chop up some jallapena peppers and mix it with the cream cheese to give it some bite slice em down the middle core them out fill with cream cheese top with chedder and breadcrumbs. bake at three fifty untll cheese is melty. The peppers are loaded with vitamin C so its a sorta healthy snack if not a pain to make. Cant seem to stay on task with this job They are awsome. got the baby peppers at the local grocery they are called mini sweet peppers yellow orange and red ones from Pero Farms. Just the right size I gota get back to work on them. WWW.perofamilyfarms.com Ive seen these peppers in the store and they look fabulous. If the 'pain to make' refers to all that 'topping the peppers' I would just stir all the topping up in a bowl and dump it in a baggie. Snip the end and squeeze squeeze squeeze. done done done. I will do that next time thank you!

actionlynx Joined Wed 08/18/10 Posts: 5448	Fri 01/13/12 01:17 PM Edited by actionlynx on Fri 01/13/12 01:18 PM
Going to make a big batch of marinara sauce, and then store it. It'll make about 14 jars of sauce for about 1/2 the price of the cheapest sauce I can buy at the store. And about those poppers... I've made them too. If you want a mild version, remove both the seeds and the placenta (that rib attached to the seeds) before roasting the peppers. Some people roast the peppers before cleaning and stuffing them. That just causes the capsaicin (the hot stuff) to seep out of the seeds and the placenta (two hottest parts of the pepper) and into the flesh of the jalapeno. So, if you want them really spicy, roast the peppers before cleaning them. For a medium version, remove the seeds before roasting and stuffing, but leave the placenta in place.

Seakolony Joined Fri 11/07/08 Posts: 11968	Fri 01/13/12 01:23 PM
Going to make a big batch of marinara sauce, and then store it. It'll make about 14 jars of sauce for about 1/2 the price of the cheapest sauce I can buy at the store. And about those poppers... I've made them too. If you want a mild version, remove both the seeds and the placenta (that rib attached to the seeds) before roasting the peppers. Some people roast the peppers before cleaning and stuffing them. That just causes the capsaicin (the hot stuff) to seep out of the seeds and the placenta (two hottest parts of the pepper) and into the flesh of the jalapeno. So, if you want them really spicy, roast the peppers before cleaning them. For a medium version, remove the seeds before roasting and stuffing, but leave the placenta in place. But the Capsacin is a fat burner...

Ruth34611 Joined Sat 08/02/08 Posts: 32401	Sat 01/14/12 10:39 AM
Bacon wrapped sirloin medalions.

Ruth34611 Joined Sat 08/02/08 Posts: 32401	Sat 01/21/12 06:04 PM
Bacon wrapped sirloin medalions. These were horrible. Right now....ham and Swiss stuffed chicken breasts.

Seakolony Joined Fri 11/07/08 Posts: 11968	Sun 01/22/12 06:04 AM
Last night, I made liver and onions, with carrots potato mash, and fruit salad. This morning....waffles with strawberries sliced on top.

Seakolony Joined Fri 11/07/08 Posts: 11968	Sat 05/05/12 04:53 PM
Just scampied Mahi, made wahoo bites with a spicy mango chutney, two inch thick porter house steaks grilled, fresh cut cantalope, grilled corn and steamed cabbage......yum!!!

Rawrr_Girl Joined Sun 10/04/09 Posts: 4431	Mon 05/07/12 12:30 AM
An alternative-coloured cake. Gonna make a rainbow sponge with white icing on the outside. Just for a change.

Seakolony Joined Fri 11/07/08 Posts: 11968	Mon 05/07/12 07:07 PM
Marinated,grilled fresh tuna (out of the sea two days), cantaloupe, steamed cabbage, then made tuna salad for lunch tomorrow.

jemare Joined Fri 04/24/09 Posts: 2105	Tue 05/15/12 10:35 AM Edited by jemare on Tue 05/15/12 10:40 AM
An alternative-coloured cake. Gonna make a rainbow sponge with white icing on the outside. Just for a change. My daughter got how to do this on the internet somewhere. I took these pics to show her how it turned out. A tie dye cake. Someone out there was VERY creative. I loved the way it turned out. You use the colored gel tubes that you can buy in any grocery store that you normally would use to write on a cake. The trick is start out like a wagon wheel from center out, and keep the brush clean by rubbing on a towel. Sometimes I'd only get halfway through the line and have to wipe the brush on the towel. Although.... if you only used the red and yellow circles, I guess you could make it a flame cake