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Thread: FOOD! (Pictures & Recipes)

  1. #3651
    Administrator Olivia's Avatar
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    I am sick and my dad made me the most delicious soup ever - red curry butternut pumpkin

    Roast a half a butternut squash/pumpkin in the oven for an hour or so - don't peel it, just season it
    Once cooked, scrape out the flesh and blitz it up with a processor/stick blender
    Put it into a pot with chicken stock and simmer
    Add red curry paste
    Add coconut milk
    Simmer until thick

    AMAZINGGGGGGGGG

  2. #3652
    Chin Checker g r ee n ey e s's Avatar
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    That sounds so good, and easy to make. I am going to have to try that.

    I am going to try and make my own citrus salad dressing tonight. I am going to use grapefruit, oranges and lemon for the juice.

    1/3 cup fresh juice
    2 tablespoons balsamic vinegar
    1 tablespoon extra virgin olive oil
    salt and black pepper, to taste

    Is garlic a bad idea to add?? It just looks so plain, it makes me want to add more to it.


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  3. #3653
    Senior Member Cap-n Meow's Avatar
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    I made this Jamaican Red Bean stew often when it was cold out. I usually made some rice to put it on as well. Filling and good for you!

    http://www.savvyvegetarian.com/veget...-bean-stew.php

    Ingredients:
    •1 Tbsp extra virgin olive oil
    •2 cloves garlic, minced
    •2 cups sliced baby carrots
    •3 scallions, chopped
    •1 sweet potato, diced
    •1 (15 oz) can diced tomatoes, drained
    •2 tsp curry powder
    •1/2 tsp dried thyme
    •1/4 tsp red pepper flakes
    •1/4 tsp ground allspice
    •Salt and freshly ground black pepper
    •2 (16 oz) cans dark red kidney beans, drained and rinsed*
    •1 cup unsweetened coconut milk
    •1 - 2 cups unsalted vegetable broth or water
    •Optional: 1/4 tsp salt or to taste

    Directions:
    1.Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients
    2.To the cooker, add the carrots, scallions, sweet potato, and tomatoes.
    3.Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste
    4.Add the beans, coconut milk, and broth
    5.Reduce heat, cover, and cook on low for 6 to 8 hours

  4. #3654
    Senior Member danakscully64's Avatar
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    That sounds great, Cap! I might give that a try soon.

  5. #3655
    Senior Member Justice's Avatar
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  6. #3656
    Senior Member Artemis's Avatar
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    Exhausted. My grad party is tomorrow and I made 4 different types of hummus (lots of Persian pals).

    1. Classic
    2. "Simple green": Avocado, cilantro, Serrano
    3. Chipotle and cilantro
    4. Roasted red chili

    They are delicious. I should switch careers.
    Quote Originally Posted by Seraphim View Post
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  7. #3657
    Balls okac's Avatar
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    So I want to get everyones favorite crock pot recipes (I'm going to ask on FB tomorrow)
    then once I have compiled a list that I think looks good (AKA ones I would actually make) I'm going to make a list in a note for easy access...

    If youre going to give me a recipe on here... like seriously #1 favorite recipe

    and I want the whole fuckin recipe, or a link to it :D
    I don't sell crack, I'm a prostitute.

  8. #3658
    Certified Grumple Bottoms Ron_NYC's Avatar
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    Not Crock Pot-Related

    But I just made this earlier. Easy and good:
    http://southernfood.about.com/od/chi...r/bl21220e.htm




    Posted this before, but it may have gone with the crash/ Who knows....
    Quote Originally Posted by bowieluva View Post
    Ron was the best part, hands down.

  9. #3659
    Senior Member Artemis's Avatar
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    I love ratatouille. Never would have made till I watched the Pixar show. Then I wanted to male it. So I did. Delightful. Pixar gave me a little perspective.

    Oh, the crockpot post reminded me of it.

    Yesterday I made an Israeli salad and offered our Persian (Iran) friend some. He asked me to call it Palestinian salad first.
    Quote Originally Posted by Seraphim View Post
    Why not just be an adult and go forward with your life. You do know the reps aren't real money or anything right?

  10. #3660
    Chin Checker g r ee n ey e s's Avatar
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    So I had the best couscous I have ever had at my friends baby shower, I plan on attempting to make it one night. It was so fucking good.

    http://www.epicurious.com/recipes/fo...Pine-Nuts-1060

    Minted Couscous with Currants and Pine Nuts

    2 14 1/2-ounce cans low-salt chicken broth
    6 tablespoons (3/4 stick) butter
    3 cups couscous
    1/2 cup dried currants
    1/2 cup pine nuts, toasted
    4 green onions, thinly sliced
    1/4 cup minced fresh mint
    2 tablespoons minced fresh dill

    Bring broth and butter to boil in medium saucepan. Remove from heat; stir in couscous. Cover, let stand 5 minutes. Fluff couscous with fork. Transfer to bowl. Add currants, pine nuts, green onions, mint and dill; stir to blend. Season with salt and pepper.


    Quote Originally Posted by MoonDancer View Post
    And apparently you fuck the mods here.

  11. #3661
    Senior Member Artemis's Avatar
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    I love couscous. I need to make tabouleh again, soon.
    Quote Originally Posted by Seraphim View Post
    Why not just be an adult and go forward with your life. You do know the reps aren't real money or anything right?

  12. #3662
    Senior Member Natasha_XO's Avatar
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    So, I've been buying these organic chicken breasts for the past year or so. And I always just pay attention to the expiration date, nothing else. I just noticed that there's a little blurb on the package that says "Cook or freeze within two days of purchase". What? So if I buy it on June 2nd and it doesn't expire until June 15th, I have to eat it by june 4th? This revelation has left me spinning, lol!

    I'm super paranoid about meat, why is that notice there? How is refrigerating it different at the store?

  13. #3663
    Senior Member debk589's Avatar
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    I am too! I'm the same way, and basically if we're not going to cook it THAT NIGHT, it goes in the freezer right directly from the grocery store. But I'm a freak that way. I had salmonella once, TERRIBLE.

  14. #3664
    Senior Member FloobaToob's Avatar
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    Quote Originally Posted by Natasha_XO View Post
    So, I've been buying these organic chicken breasts for the past year or so. And I always just pay attention to the expiration date, nothing else. I just noticed that there's a little blurb on the package that says "Cook or freeze within two days of purchase". What? So if I buy it on June 2nd and it doesn't expire until June 15th, I have to eat it by june 4th? This revelation has left me spinning, lol!

    I'm super paranoid about meat, why is that notice there? How is refrigerating it different at the store?
    I half ignore use by dates. If it smells/looks aiite, I'mma eat it.

  15. #3665
    Salty. angelaiscaustic's Avatar
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    I always freeze meat I'm not gonna cook that day. I think if it was funky, you would know right away.

  16. #3666
    Senior Member FloobaToob's Avatar
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    Quote Originally Posted by angelaiscaustic View Post
    I always freeze meat I'm not gonna cook that day. I think if it was funky, you would know right away.
    Yea, I've had the pleasure of smelling back chicken. I know when I can't eat chicken.

  17. #3667
    wibbly wobbly timey wimey Seraphim's Avatar
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    Quote Originally Posted by okac View Post
    So I want to get everyones favorite crock pot recipes (I'm going to ask on FB tomorrow)
    then once I have compiled a list that I think looks good (AKA ones I would actually make) I'm going to make a list in a note for easy access...

    If youre going to give me a recipe on here... like seriously #1 favorite recipe

    and I want the whole fuckin recipe, or a link to it :D

    I seriously love my crock pot. I'm a lazy shit. lol. GIMME RECIPES.

  18. #3668
    wibbly wobbly timey wimey Seraphim's Avatar
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    Quote Originally Posted by Artemis View Post
    I love ratatouille. Never would have made till I watched the Pixar show. Then I wanted to male it. So I did. Delightful. Pixar gave me a little perspective.

    Oh, the crockpot post reminded me of it.

    Yesterday I made an Israeli salad and offered our Persian (Iran) friend some. He asked me to call it Palestinian salad first.
    Hahaha. The first time I made Ratatouille was because of the damn movie too.

    I used my crock pot, and I was in heaven...damn..I gotta make it again I think!

  19. #3669
    Senior Member Artemis's Avatar
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    Quote Originally Posted by Seraphim View Post
    Hahaha. The first time I made Ratatouille was because of the damn movie too.

    I used my crock pot, and I was in heaven...damn..I gotta make it again I think!
    Mine was crockpot, too, and it's sooo good and healthy! I make it a lot. And I love how it's ALL crockpot vs. some stovetop shit, then some crockpot.
    Quote Originally Posted by Seraphim View Post
    Why not just be an adult and go forward with your life. You do know the reps aren't real money or anything right?

  20. #3670
    Salty. angelaiscaustic's Avatar
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    RECIPE, BITCHES.

    I'm looking forward to the crock pot recipes. Mine's collecting dust.

  21. #3671
    Senior Member Artemis's Avatar
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    Ratatouille

    Here is the one I make! I use a 4 Qt Crockpot. It fills up to the very top and then boils down a bit.

    ? 2*large onions, cut in half and sliced (Julienned)
    ? 1*large eggplant halved, sliced, cut in 2 inch pieces
    ? 4*small zucchini, sliced
    ? 2 garlic cloves, minced
    ? 2*large green bell peppers, de-seeded and cut into thin strips
    ? 2*large tomatoes, cut into 1/2 inch wedges
    ? 1*(6*ounce)*can tomato paste
    ? 1*teaspoon dried basil
    ? 1/2*teaspoon oregano
    ? 2*teaspoons salt
    ? 1/2*teaspoon black pepper
    ? 2*tablespoons fresh parsley, chopped
    ? 1/4*cup olive oil
    ? red pepper flakes, to spice it up (a little goes a long way)
    1 tablespoon Fresh Basil, chopped


    1. Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
    2. Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
    3. Dot with half of the tomato paste.
    4. Repeat layering process with remaining vegetables, spices and tomato paste.
    5. Drizzle with olive oil.
    6. Cover and cook on LOW for 7 to 9 hours.
    7. Place in serving bowl and sprinkle with freshly grated Parmesan cheese (if desired) and stir in about 1 TBSP fresh basil
    Last edited by Artemis; 06-25-2012 at 08:18 PM.
    Quote Originally Posted by Seraphim View Post
    Why not just be an adult and go forward with your life. You do know the reps aren't real money or anything right?

  22. #3672
    Senior Member Deviant Toaster's Avatar
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    That sounds really good. I have never made ratatouille. I think a crockpot & grill would trump the stove in the crazy summer months.

  23. #3673
    Balls okac's Avatar
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    what is that a recipe for artemis?

    and I cannot believe youre the only one who has posted a damn recipe. cmon people!
    Also, I've now posted my request on FB so you guys can post on there also or whatever lol...
    So far I have 2 that I would try, and one chili one that didnt have meat. (I need meat so I'll try it once they tell me how to work that out)

    dont laugh at me for not being comfortable just throwing things in it!

    I'm down for like weird things too, like pot roast chicken nuggets (I dont know if this exists it just sounded like it didnt so I threw it out there)
    I don't sell crack, I'm a prostitute.

  24. #3674
    sucks to your ass-mar Nancy Drew's Avatar
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    I made literally the world's best tortilla soup (you can ask Chaunce, my mom, etc.) in the Crock Pot. Sadly, since then I have lost the recipe lol. I'll try to find it for you now.

    /extreme helpfulness
    Quote Originally Posted by bowieluva View Post
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  25. #3675
    Senior Member TheFavoriteDaughter's Avatar
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    I'm making this tonight because I have an open bottle of wine I need to get rid of.
    http://allrecipes.com/recipe/chicken...ed-wine-sauce/

    Ingredients

    1 tablespoon olive oil
    1 tablespoon minced garlic
    3 pounds skinless, boneless chicken breast halves
    1 tablespoon paprika
    1 cup brown sugar
    1 cup red wine
    salt and pepper to taste

    Directions

    Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
    Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.
    Suzanne Knight (21) brutally raped and devoured 3 toddlers while on a meth binge before hanging herself Marky69: If those toddlers didnt want to be eaten then they shouldnt of looked so god damned delicious. RIP Suzanne

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