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  1. #391


    i made pecan ice cream. and a salad--out of guilt.

  2. #392


    raw just-like-cheesecake

    medjoul dates
    raw cashews
    dried figs
    white raisins
    coconut oil

    mmmmm. vita-mix you are the bee's knees.
    every normal man must be tempted, at times,
    to spit on his hands, hoist the black flag,
    and begin slitting throats.
    h.l. mencken

  3. #393
    is an ambi-turner BRMC117's Avatar
    Join Date
    Jan 2010


    Banana pancakes, sausage, and a cheese and tomato omelet
    "I put the fires out."
    "you made them worse."
    "worse...or better?"

  4. #394


    Today I made Spanish rice, never made it before it was so easy and so yummy!

    Tonight I just finished making bread dough and now waiting for it to raise.

  5. #395


    on the weekend i made bloody mary lamb for some dinner guests. it's a delightful winter meal that i pinched from a cooking show. guests seems to enjoy the novelty of having a whole bottle of vodka in their dinner. it's okay to use rubbishy cheap vodka that you wouldn't drink.

    here's a recipe (it's in metric - get on board already). make sure your oven is down low or the vodka could explode. serves 6.

    u need
    1 shoulder of lamb
    olive oil
    2 leeks sliced thinly
    4 carrots and 4 celery sticks chopped
    8 cloves garlic chopped
    680g bottle tomato puree
    3 bay leaves
    a few sprigs of thyme and rosemary
    750ml bottle of vodka
    dash of worcestershire sauce
    dash of tabasco, to taste
    1 tin cannellini beans
    800g pasta (big shells or big rigatoni. you want ballsy pasta - not spaghetti)
    parsley for garnish
    shaved parmesan (optional)

    what to do
    - put a splash of olive oil in a big pot and lightly brown the lamb. add sliced veg and garlic. lightly brown vegies and lamb.
    - add herbs, bay leaves and pour over tomato, liquid and vodka (cover with lid)
    - bake in oven 140C for about 4 hrs adding the beans in the last ½ hr of baking.
    - remove lamb from sauce and tear meat off bone with some forks (should be super tender) put torn lamb back into sauce; discard any icky fatty bits.
    - serve on pasta with sprinkle of fresh parsley and some parmesan if you're into that. also works served with others carby things like mashed potatoes or crusty bread.

  6. #396
    Senior Member Synapse's Avatar
    Join Date
    Dec 2007


    Me just randomly cooking.
    While this isn't exactly like my award winning baked beans goulash.
    I'll call it Chicken and Vegetable Chutney Soup.

    5 slices of chicken breast
    1 tomato
    1 onion
    1 carrot
    5 celery leafs and sticks
    2 silverbeet leafs and sticks
    5 cauliflower pieces
    5 wombok leafs (like cabbage)
    And a can of lentils.

    A professional who used to do double blind taste tests with my brother when we mixed all kinds of crap and dared to drink eet! Much better just boil everything and hope for the best and add rice. Luckily it gets lost in the whole aroma since I used ingredients that cover that silverbeet and celery taste. My stomach is okay with this, leaves the rest for tomorrow.

    Edit: Actually it was so rather good and had seconds and either I am starved or something but I didn't leave it for tomorrow as I thought I would, very nice.

  7. #397
    Crazy Diamond Billy's Avatar
    Join Date
    Oct 2009


    My brain, oooooooh what!?
    Ground control to Major Tom

  8. #398
    Senior Member Synapse's Avatar
    Join Date
    Dec 2007


    Quote Originally Posted by Billy View Post
    My brain, oooooooh what!?
    hahah do I know how to cook or what, but seriously I've done many a chicken and vegetable soup, salads, main course, appetizers and and the like and more and people say how good what I make tastes, but seriously I tend to know what I'm doing, I did cooking classes before. I'm making an extended version of that now with other stuff. the celery, onions and silverbeet are especially a good choice in the end, but yeah on a limited budget I make do with what I have. hah plus I'm mucking around a bit for amusement value.

  9. #399
    not to be trusted miss fortune's Avatar
    Join Date
    Oct 2007
    827 sp/so


    pizza, with the crust brushed with garlic olive oil and topped with thinly sliced tomatoes and chiffonaded basil and fresh mozzarella
    “Oh, we're always alright. You remember that. We happen to other people.” -Terry Pratchett

  10. #400
    Senior Member prplchknz's Avatar
    Join Date
    Jun 2007


    Quote Originally Posted by whatever View Post
    pizza, with the crust brushed with garlic olive oil and topped with thinly sliced tomatoes and chiffonaded basil and fresh mozzarella
    You need a pet, named me.

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