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Thread: What did you Bake/Cook Today?!?!?! :)

  1. #171
    hey ma! got a tatoo Array prplchknz's Avatar
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    yummmy delicious baked ziti
    1 (16 oz) package ziti
    1 lb spicy italian sausage (crumbled)
    1/2 onion chopped
    1 (18 oz) jar tomato sauce
    6 oz fresh mozerlla
    6 oz sliced provolone
    1 1/2 cup sour cream
    1/4 parmasean
    fresh basil (chopped)
    preheat oven 350
    cook pasta til al dente
    brown sausage. add onions cook til tender. add tomato sauce simmer 15 minutes. in 2 quart pan add half the pasta. top with half mozerella and half provelone half the sauce and half the sour cream add rest of pasta, mozerella, provelone, sour cream.top with parmesean and basil bake at 350 farenheight 30 minutes until cheese and sauce is bubbly
    by @magpie

  2. #172
    Strongly Ambivalent Array Ivy's Avatar
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    I have recently discovered the wonder of grits. I've lived in the South my whole life and I've had them periodically, but only in the past two or three months have I come to actually enjoy (and, in fact, relish) them.

    I haven't made this yet but it's supposed to be one of the best shrimp & grits recipes known to man. It's from Crook's Corner, a restaurant in Chapel Hill that elevates Southern cooking to rich-people food without sacrificing soul. Bill Neal put the place on the map in the 80s and after his death, his protege Bill Smith took over. This is Bill Neal's recipe which I plan to try this week.

    Shrimp and Grits

    2 cups water
    1 (14 1/2 ounce) can chicken broth
    3/4 cup half-and-half
    3/4 teaspoon salt
    1 cup grits
    3/4 cup shredded cheddar cheese
    1/4 cup grated parmesan cheese
    2 tablespoons butter
    1/2 teaspoon Tabasco sauce
    1/4 teaspoon white pepper
    3 slices bacon
    1 lb medium shrimp, peeled and deveined
    1/4 teaspoon black pepper
    1/8 teaspoon salt
    1/4 cup flour
    1 cup sliced mushrooms
    1/2 cup sliced green onion
    2 cloves garlic, minced
    1/2 cup fat-free low-sodium chicken broth
    2 tablespoons fresh lemon juice
    1/4 teaspoon Tabasco sauce
    lemon wedge

    Directions

    Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm.

    Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside.

    Sprinkle shrimp with pepper and salt; dredge in flour.

    Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet.

    Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges.
    The one who buggers a fire burns his penis
    -anonymous graffiti in the basilica at Pompeii

  3. #173
    hey ma! got a tatoo Array prplchknz's Avatar
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    I'm with you on the shrimp, but can't stand grits.I wonder if I adjusted the cooking time if I could use rice instead, I mean it might work with some adjustments. Not the same though but I seriously can't stand the texture of grits. no that wouldn't work, never mind.
    by @magpie

  4. #174
    Senior Member Array Tiltyred's Avatar
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    Oh, man, just leave it alone if you're not gonna eat grits. Don't mess with perfection!

    Who doesn't like shrimp and grits? Iz you crayzee??

  5. #175
    hey ma! got a tatoo Array prplchknz's Avatar
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    because grits are fucking nasty, that's why the pure site of them make me induce a gag reflex.

    besides if no one ever messed with perfection, we'd still be limited in the world.
    by @magpie

  6. #176
    Lallygag Moderator Array Geoff's Avatar
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    I've never tried grits, and never seen them for sale or otherwise available. So that recipe will have to go untried!

  7. #177
    Strongly Ambivalent Array Ivy's Avatar
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    Next time you're in the states come to Chapel Hill and we'll go get some grits together, Geoff.
    The one who buggers a fire burns his penis
    -anonymous graffiti in the basilica at Pompeii

  8. #178
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    god i love grits with a big ole nob of butter in the center!

  9. #179
    I'm a star. Array Kangirl's Avatar
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    I don't know what grits are, but I'd eat that shrimp dish above. Sounds delicious. I'm a big fan of the southern style US food I've eaten. Any cuisine that uses so much bacon fat gets a big thumbs up from me.

    Btw, anyone got a good, authentic recipe for pastitsio? Any Greek people here?
    "Only an irrational dumbass, would burn Jews." - Jaguar

    "please give concise answers in plain English" - request from Provoker

  10. #180
    Lallygag Moderator Array Geoff's Avatar
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    Quote Originally Posted by Kangirl View Post
    I don't know what grits are, but I'd eat that shrimp dish above. Sounds delicious. I'm a big fan of the southern style US food I've eaten. Any cuisine that uses so much bacon fat gets a big thumbs up from me.

    Btw, anyone got a good, authentic recipe for pastitsio? Any Greek people here?
    Pasticcio? I had a good one half way up a mountain on the Greek Island of Crete. I suppose it's a long way to go for dinner though.

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