|
|
|
|
|
|
Posted: Fri Feb 15, 2008 2:34 am
|
|
|
|
|
|
|
Posted: Sat Feb 16, 2008 12:23 pm
|
|
|
|
|
|
|
|
|
Posted: Sun Feb 17, 2008 2:00 pm
|
|
|
|
|
|
|
Posted: Fri Feb 22, 2008 11:39 am
|
|
|
|
|
|
|
|
|
Posted: Sun Feb 24, 2008 5:02 am
|
|
|
|
|
|
|
Posted: Thu Feb 28, 2008 2:45 pm
|
|
|
|
Mara_Brightwing It's almost time for me to get started on making supper, and as usual, I'm almost clueless about what to make. (When you have to make supper every night, creativity doesn't always come.) Hmm. I think I'll make one of my easy-peasies, Hamburger Potato Stew.... 1 lb ground beef 1 chopped white onion (yellow or spanish will work too, I just prefer white) 8-10 medium potatoes 2-3 Tbs beef boullion granules OR 2-3 cubes of beef boullion 3 bay leaves salt and pepper to taste Brown the beef and onions until no pink is left in the meat; drain fat. Peel, wash and cube the potatoes; add to meat mixture and add water to cover the potatoes. Stir in the beef boullion granules (or dissolve the cubes in a few tablespoons of hot water, then add), then put the bay leaves in whole. Allow to cook until the potatoes are soft. Remove bay leaves before serving. I like to serve this with a salad and rolls. Any other recipes? What are you having for supper?
I was thinking about making speghitti tonight but i think this would be just fine i have everything in my pantry thanks mara
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Fri Feb 29, 2008 10:51 am
|
|
|
|
|
|
|
Posted: Sun Mar 02, 2008 7:12 pm
|
|
|
|
x nin__blooo x heres one of my specialties white flipino style macaroni salad perfect for those craving for sweet, salty yet scrumpcious salads. stare fyi - macarroni - use elbow style pasta 3nodding
x 2 1/2 pounds skinless, boneless chicken breast halves x 2 cups macaroni ( elbow pasta ) x 2 cups of Mayonnaise ( any kind ) x 1 cups shredded onions x 1 cup shredded carrots x 1 cup potatoes (cubed ) x cheese ( parmissan / cheddar -any kind ) x 3 cups mayonnaise x 1 can of pineapple chunks ( make sure lotsa sweetened syrup ) x salt and pepper to taste x 1 jar of pickled relish ( sweetened )
1. In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat. 2. In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water. 3. in a large bowl, place the drained elbow macaroni, shredded chicken, mayonaise, pickle relish, pineapple chunks with juice (trust me, its YUMMY ) and vegetables until satisfied. 4. Refrigerate for several hours before serving. 5. enjoy!
heres how it looks like :]
i always eat those its delicous
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Fri Mar 21, 2008 10:33 am
|
|
|
|
|
|
|
Posted: Fri Apr 04, 2008 8:52 am
|
|
|
|
|
|
|
|
|
Posted: Fri Apr 04, 2008 6:56 pm
|
|
|
|
Manji-luo Shazbot_the_Pirate Here's one of my signature dishes: Tortellini w/ Mushroom Sauce NOTE: This recipie is very linear; so I won't post amounts needed. Just use however much you think you need. Frozen Cheese Tortellini Mushrooms; sliced (the recipie calls for shittake, but you can use whatever) Parmesan Cheese (storebought or fresh grated) Butter Olive Oil Parsley; minced (minced Scallions; finely chopped (Green Onions) Salt n' Pepper Garlic; minced *Optinal ingrediants: Red Onion, Red Peppers, Goat Cheese, Asparagus 1) Start boiling the water for the pasta. Make sure the water is adiquately(hope I spelled that right) salted. While this is happening, heat up the olive oil, garlic and butter in a large skillet. NOTE: If your water has started to boil before you need it to, remove it from the heat, and return it when you need it. Make sure you read the instructions on the tortellini package, so you can cook them for the right amount of time and have them ready when you need them. 2) Start cooking down your mushrooms in the skillet for about 5 minutes, depending on how many mushrooms you used. After that, take about a cup of the pasta water and add it to the mushrooms. At this point, add the parsley, scallions, salt and pepper, plus whatever else you wanted to add (except the cheese). Let this cook down some more (I'd say roughly 8 minutes) so it becomes a nice sauce. At this point, your pasta should be finished cooking, so drain it. 3) My preffered method for this part is to dump the sauce into the pot, then add the pasta back into the pot. The add the cheese, toss it all together. Sorry if this recipie seems poorly written; I'm no good at this. sweatdrop But it's really good; I swears! O_O gonk just the name alone makes my mouth start to water!!! me too O_O
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Fri Apr 11, 2008 4:29 pm
|
|
|
|
|
|
|
|
|
Posted: Sat May 10, 2008 7:39 pm
|
|
|
|
|
|
|
|
|
|
|