[quote author=beli link=topic=16399.msg1476328#msg1476328 date=1260823789]
yeah, i use that instead. i've never heard of it being made with half & half and milk. make sure u use enough salt, but remember the cheese is salty too, so just taste as u are mixing things in.
[/quote]
I probably made it up in my head. :lol:
Originally Posted by Nancy Drew
No one ever gets me.Where is Lawchick? We speak the same intellectual language.
Fuckin LawChick, how does she work?
[quote author=LawChick link=topic=16399.msg1476338#msg1476338 date=1260824135]
I probably made it up in my head. :lol:
[/quote]
dork. yeah, try it with the whipping cream, but dont get the saucepan too hot. it will scorch the cream and taint it.
Can someone help me? It's Tuesday morning here and on Thursday I have two functions where I am meant to bring food. I want to bring something savoury I think. I was thinking of maybe making a whole bunch of mini different flavour quiches. However, I am going out tomorrow night so I need to make them today.
Do you think if people eat them on Thursday, they will die of salmonella???
If yes, any suggestions for stuff I can make today that will keep?
[quote author=Olivia link=topic=16399.msg1476345#msg1476345 date=1260824333]
Can someone help me? It's Tuesday morning here and on Thursday I have two functions where I am meant to bring food. I want to bring something savoury I think. I was thinking of maybe making a whole bunch of mini different flavour quiches. However, I am going out tomorrow night so I need to make them today.
Do you think if people eat them on Thursday, they will die of salmonella???
If yes, any suggestions for stuff I can make today that will keep?
[/quote]
chili and grape jelly meatballs?
[quote author=Olivia link=topic=16399.msg1476345#msg1476345 date=1260824333]
Can someone help me? It's Tuesday morning here and on Thursday I have two functions where I am meant to bring food. I want to bring something savoury I think. I was thinking of maybe making a whole bunch of mini different flavour quiches. However, I am going out tomorrow night so I need to make them today.
Do you think if people eat them on Thursday, they will die of salmonella???
If yes, any suggestions for stuff I can make today that will keep?
[/quote]
I have a potato cheese casserole I make, it'd hold in the fridge, just warm it up a bit before you go, if interested lemme know. Whenever I'm invited somewhere, I have to make this or I'll get sent home to make it and come back :lol:
[size=25pt]Jose Cuervo Christmas Cookies[/size]
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup or brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila
Sample the Cuervo to check quality. Take a large bowl,
check the Cuervo again, to be sure it is of the highest quality,
pour one level cup and drink.
Turn on the electric mixer. Beat one cup of butter
in a large fluffy bowl.
Add one peastoon of sugar. Beat again. At this point
it's best to make sure the Cuervo is still ok, try another
cup just in case.
Turn off the mixerer thingy.
Break 2 leggs and add to the bowl and chuck in the cup
of dried fruit.
Pick the frigging fruit off the floor.
Mix on the turner.
If the fried druit gets stuck in the beaters just pry
it loose with a drewscriver.
Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something. Who geeves
a sheet. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can
find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall
over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the
Cose Juervo and make sure to put the stove in the wishdasher.
Cherry Mistmas !
[quote author=Hellbettie link=topic=16399.msg1476347#msg1476347 date=1260824491]
I have a potato cheese casserole I make, it'd hold in the fridge, just warm it up a bit before you go, if interested lemme know. Whenever I'm invited somewhere, I have to make this or I'll get sent home to make it and come back :lol:
[/quote]
I'd like to see the recipe if you've got it, but I think I want to make something bite size to make life easier?
[quote author=beli link=topic=16399.msg1476346#msg1476346 date=1260824429]
chili and grape jelly meatballs?
[/quote]
So you think meat based stuff will be okay in the fridge until Thursday? Sounds delish!!! I bet I won't be able to get some of the ingredients though. Can you post the recipe?
[quote author=Karalicious link=topic=16399.msg1476112#msg1476112 date=1260814622]
Does anyone have a really really good chcolate chip cookie recipe? I make them according to the chocolate chip bag and they're gross. Also..how do you store them to keep them soft? My cookies are rock hard 4 hours later. Help me be domestix, people! <3
[/quote]
i have an amazing chocolate chip recipe but it requires maple sugar for it to be the correct consistency and maple sugar is really expensive, if you want a really good walkthrough lemme know. my friend is a pasty chef and has perfect the chocolate chip cookie
=^oo^=<br /><br />http://www.formspring.me/imaje
[quote author=Olivia link=topic=16399.msg1476356#msg1476356 date=1260824741]
I'd like to see the recipe if you've got it, but I think I want to make something bite size to make life easier?
So you think meat based stuff will be okay in the fridge until Thursday? Sounds delish!!! I bet I won't be able to get some of the ingredients though. Can you post the recipe?
[/quote]
oh yeah. all you do is buy a bag of homestyle meatballs, heat them through on the stovetop, drain, and then get a jar of grape jelly and heintz 57 chili sauce (spelling). heat until incorporated and add the cooked meatballs. you could let them cool in the fridge and then reheat them and serve in a crockpot. easy and good.
[quote author=Olivia link=topic=16399.msg1476356#msg1476356 date=1260824741]
I'd like to see the recipe if you've got it, but I think I want to make something bite size to make life easier?
le b
So you think meat based stuff will be okay in the fridge until Thursday? Sounds delish!!! I bet I won't be able to get some of the ingredients though. Can you post the recipe?
[/quote]
you can cut the pieces bite sized too, here's the recipe
2 cans of condensed cream of Potato soup; undiluted
1 cup Sour Cream
1/2 teaspoon garlic salt
1 package of frozen hash brown potatoes (I recommend Simply Potatoes, it's not frozen, and you have to thaw the frozen taters and squish out all the water from that in a colander)
2 cups of Shredded Cheddar Cheese
1/2 cup of grated Parmesan Cheese
In a large bowl, combine the soup, sour cream and garlic salt. Add potatoes and cheddar cheese. Mix well (I just stick my hands in there and mix it around that way). Pour into a greased 13x9x2 baking dish. Top with the parmesan cheese. Bake uncovered at 350 for 55-60 minutes or until potatoes are tender. Makes 12-16 servings.
even if you don't make this now, make it sometime, it is so effing good Olivia.
[quote author=beli link=topic=16399.msg1476368#msg1476368 date=1260825068]
oh yeah. all you do is buy a bag of homestyle meatballs, heat them through on the stovetop, drain, and then get a jar of grape jelly and heintz 57 chili sauce (spelling). heat until incorporated and add the cooked meatballs. you could let them cool in the fridge and then reheat them and serve in a crockpot. easy and good.
[/quote]
Okay so I don't think we get any of that here :x
Maybe frozen meatballs but I've never seen heinz chilli sauce although I could probably substitute. It's the grape jelly I would have probs with. We just have jam and conserves here and I am not 100% if we get plain grape?
[quote author=Hellbettie link=topic=16399.msg1476371#msg1476371 date=1260825198]
you can cut the pieces bite sized too, here's the recipe
2 cans of condensed cream of Potato soup; undiluted
1 cup Sour Cream
1/2 teaspoon garlic salt
1 package of frozen hash brown potatoes (I recommend Simply Potatoes, it's not frozen, and you have to thaw the frozen taters and squish out all the water from that in a colander)
2 cups of Shredded Cheddar Cheese
1/2 cup of grated Parmesan Cheese
In a large bowl, combine the soup, sour cream and garlic salt. Add potatoes and cheddar cheese. Mix well (I just stick my hands in there and mix it around that way). Pour into a greased 13x9x2 baking dish. Top with the parmesan cheese. Bake uncovered at 350 for 55-60 minutes or until potatoes are tender. Makes 12-16 servings.
even if you don't make this now, make it sometime, it is so effing good Olivia.
[/quote]
Ohhh so it's more like a slice type thing? I was thinking it sounded more like a casserole.
Like this kinda
Trust me on this one Olivia, making anything bite sized is 10,000x more of a pain in the ass. Go family style, and go baked ziti, it keeps well and actually tastes better a few days later.
Bettie have you tried the mac n cheese recipe I gave you?
Holy crackers! I am eating this smoked salmon corn chowder from costco and it is amazing.
[quote author=beli link=topic=16399.msg1476368#msg1476368 date=1260825068]
oh yeah. all you do is buy a bag of homestyle meatballs, heat them through on the stovetop, drain, and then get a jar of grape jelly and heintz 57 chili sauce (spelling). heat until incorporated and add the cooked meatballs. you could let them cool in the fridge and then reheat them and serve in a crockpot. easy and good.
[/quote]
Holy crap that sounds disgusting. :lol:
No one ever gets me.Fuckin LawChick, how does she work?
[quote author=Olivia link=topic=16399.msg1476373#msg1476373 date=1260825252]
Okay so I don't think we get any of that here :x
Maybe frozen meatballs but I've never seen heinz chilli sauce although I could probably substitute. It's the grape jelly I would have probs with. We just have jam and conserves here and I am not 100% if we get plain grape?
[/quote]
aww, man. you could use a jar of any type of chili sauce, im sure and i think you should be fine with grape jam too.
[quote author=LawChick link=topic=16399.msg1476338#msg1476338 date=1260824135]
I probably made it up in my head. :lol:
[/quote]
I use butter heavy whipping cream garlic powder salt pepper and a dash of cyanne (spelling?) pepper and grated Parmesan and Romano cheeses. The cheeses make all the difference I think. Mine used to be really bland until I started adding that.
[quote author=LawChick link=topic=16399.msg1476388#msg1476388 date=1260826097]
Holy crap that sounds disgusting. :lol:
[/quote]
listen retard, don't knock it till you've tried it. i made those for the church christmas party thing, and they were gone within minutes. :2grin: i pity the fool.
Ok so those of you getting Christmas goodies from me are getting homemade truffles. Only problem is I'm afraid the ganache is going to melt by the time it gets to you. Anyone have any idea how to ship them without them getting ruined?
I made this cake tonight. It was orgasmic, I jizzed in my pants. Twice.
Death By Chocolate
Yield: 12 servings.
Ingredients
8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream
Ingredients for frosting
2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)
Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)
Break the chocolate into small pieces and melt it with butter over hot water.
Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
Slowly fold in the melted butter and chocolate and the sour cream.
Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient).
Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally.
Frosting
Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.
Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
This cake should have room temperature when served.
:lol: I just left you a karma about death by brownie TPT...I guess I was semi wrong
Yeah, it was death by chocolate cake. Then I turned into a zombie!
[quote author=angelaiscaustic link=topic=16399.msg1477071#msg1477071 date=1260888554]
Ok so those of you getting Christmas goodies from me are getting homemade truffles. Only problem is I'm afraid the ganache is going to melt by the time it gets to you. Anyone have any idea how to ship them without them getting ruined?
[/quote]
Me? 
[quote author=Onthedarkside link=topic=16399.msg1477110#msg1477110 date=1260890362]
Me?
[/quote]
Yes! But I need to know how to package them. Also I had to make separate ones for neener because I coating some in coconut. Picky bih.
[quote author=beli link=topic=16399.msg1477057#msg1477057 date=1260887408]
listen retard, don't knock it till you've tried it. i made those for the church christmas party thing, and they were gone within minutes. :2grin: i pity the fool.
[/quote]
Grape jelly sounds like something that should never go with meatballs. Ever.
No one ever gets me.Fuckin LawChick, how does she work?
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