Post by grangerlang on Apr 24, 2011 17:52:55 GMT -5
Seriously, man, they are SO GOOD. They taste like summer. They're best when they're warmed up a bit, too, so everything's all gooey I'll even cop to having once or twice stuck one on the end of a stick and warmed it over a fire pit, proper-smores-like, haha!
Melt butter, mix in milk & eggs. Add flour. Pour into oven-safe bowls. Bake at 400°F for 15 minutes. Makes 3 cereal-bowl sized servings.
This was my FAVORITE breakfast as a kid. We only had it when we stayed with my great-aunt and great-uncle. You can dress it up any way you like, but my favorite is a little syrup with a sprinkle of powdered sugar and a big handful of raspberries!
Post by Psychotropic Snake on Feb 7, 2012 11:13:57 GMT -5
Black olive & bell peper tomato sauce pasta:
1 spoon of oil Half an onion 1 big bell pepper cut in stripes 50 grams of black olives 1 bottle of tomato sauce (not ketchup, of course ;D) 400 grams of pasta
Sautè the onion, pepper and olives in a pan for a very short time, then add the tomato sauce and let them cook for 20 minutes (add water now and then if it becomes too dry). Cook the pasta and top it with the sauce
I hear it's amazing when the famous giant purple stuffed worm in flapjaw space, with a tuning fork, does a raw blink on Hairi Kairi Rock! I need scissors!! 61!
Post by comejanuary on Dec 28, 2012 23:28:23 GMT -5
Easy Fancy Pants Fish Stew (for 2)
In a medium large pot with lid....
1/2 an onion sliced 1/2 a fennel bulb sliced 1 clove of garlic sliced saute in olive oil for 5 minutes
1/2 cup of white wine let come to a boil
1 can diced tomatoes in juice salt, pepper let come to a boil again
lay on top a large fillet of white fish (Haddock, cod, etc, defrosted frozen fish is fine) cut into 2 inch strips (you can also add some clams or mussels) cover pan, reduce heat, and let steam until fish is cooked through
top with some fennel fronds
serve in bowls with excellent bread for sopping (the most important part of the recipe to me is the bread- everything else can hang out in your fridge/cupboard/freezer all week, but do stop and get a real nice fresh loaf of bread before you make this) and the rest of that bottle of wine.
Last Edit: Dec 28, 2012 23:33:11 GMT -5 by comejanuary
Made brazed lamsneck not too long ago. Pull out of the fridge early, pepper, paprika and chili powder the lamsneck slightly.
Start preparing by slicing onions, garlic, celery (is that the one you get in a Bloody Mary?), tomatoes.
Get a cocotte pan out, like Staub or Le Creuset and put it on high heat without oil or butter. If the meat is at room temperature, add a tiny bit of oil to the pan and sear meat on high flame. Once it‘s seared on both sides, first add onions and garlic and lower the gass to medium heat.
Add tomatoes, celery, and broth or water (then season extra or use bouillon cube like I did).
Leave to simmer for 1,5 - 2 hours and check to see if there‘s still fluid in there.
Taste, maybe add extra freshly ground salt and pepper. I served it with gorgeous broadbeans I shucked (?) myself and rice.
Post by spentbullets on Jun 18, 2013 13:27:12 GMT -5
Caesar Chicken w Rotini
chix breasts -raw roman caesar dressing panko shredded parmesan rotini
coat each breast liberally w dressing on parchment lined baking sheet - frozen breasts work great sprinkle panko/bread crumbs onto top of dressing add parmesan to your liking on top of that bake in 400 degree oven until 165 internal temp
boil rotini, add parmesan to that too if u like serve chicken on top of pasta in dinner plate/bowl