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Oh V you got my mouth watering now!

My husband loves the Giant Shells w/Ricotta and Spinach.! He loves Giada too, but that's another story....

My favorite recipes are the simplest, since I don't really like to cook anymore (I used to make my own bread, pies, everything, from scratch, but got worn out by it.)

I like a raw salad made from:
broccoli slaw mix,
cabbage slaw mix(the kind in the cello bags already shredded),
carrots,
red cabbage,
green onions,
cashews, sunflower seeds, sesame seeds,
Chinese rice noodles
and a simple dressing of:
grapeseed oil (olive oil or any would do)
+ Bragg's apple cider vinegar
+ brown rice syrup (not metabolized as fast as sugar or honey).
You could add lots of colorful vegetables and sprouts if you wanted, but I like to keep it simple.



 

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Once upon a time I was a great cook -- no kidding -- this lasted for several years -- then I realized what was the point-- I'd be so tired from cooking all day I wouldn't enjoy the meal myself.

My favourite recipes are French although I love Italian too.

I used recipes from Julia Child or Dionne Lucas --

My specialty was
Filet de Boeuf Braise Prince Albert

others
Roulades de Boeuf
Bouillabaisse de Poulet
Coulibiac
Supremes de Volaille Archiduc


As a first course, my favourite was a consomme served with home made mini bouches. I would tell my guests the proper way to eat this dish was to put a mini bouche on the soup spoon pour sherry on top and then a tablespoon of consomme. They believed me. By the time that course was over they never remembered the rest.

Some of my diasters -- making a salmon souffle (just before the crowd was arriving) opening up my cupboard to get some spices and knocking a spice jar into the mixing bowl. The ******* was covered with salmon guck and glass.

Another (I think funny incident) was when I made cherries jubilee and brought the flaming dish into the dining room -- one of the guest didn t know the dish was to be served en flambe, rushed over, grabbed my masterpiece and dumped it into the sink.

Now, can you see why I prefer a big Mac.
zomg! [email protected] the Cherries Jubilee....was that after the Sherry Soup? Your dinner parties definitely sound like fun!!!
: zombie:



 

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I like simple but good recipes that let me enjoy the meal as well as preparing it. I used to be all about the fancy convoluted recipes, but they just made me so exhausted by the time I served them that I never wanted to cook again!

A simple stir-fry, a crock pot roast, a steak or salmon on the grill, a baked chicken. All these things are always appreciated with the right spices and a salad (DH makes those) and a steamed veggie dish. I use virgin organic raw coconut oil instead of butter or oil for health reasons.

Now when DH or I want fancy food we just make reservations! This doesn't happen often enough any more with the economy!



 

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This is a colorful and healthy party food!

GREEK PIZZA

Make the crust:
In a large bowl place 7/8 C warm water (1 C minus 2 Tbsp) , and 1 tsp sugar or honey.
Sprinkle 2 tsp active dry yeast and let sit in a warm place.
When the liquid foams add 1 1/2 tsp olive oil and 1/2 tsp salt

Stir in 2 1/4 C unbleached all-purpose flour (I use King Arthur). You may need to knead in the last bit of flour if it gets too stiff to stir.

In the bowl knead the dough until smooth and elastic, about 5 minutes.

Oil the top and the bottom of the dough and cover and let sit in a warm place for an hour. (On a heat pad set on low, or a microwaveable heat pad for the back works well.) Dough should rise until double in bulk.

Punch down and let sit for 5 minutes in bowl.

Stretch dough out on an oiled baking sheet or pizza pan and pat into shape desired with olive oil on hands.

Toppings:
Cover bottom of crust with olive oil to taste and then spread with:
2 C sliced cherry tomatoes, drained
1 C quartered black olives
1 C pickled banana pepper slices cut into pieces and/or chopped cooked artichoke hearts
1 C chopped red onion
2 C feta cheese crumbled
Oregano and salt to taste, depending on how salty your feta is.

Bake at 475F for 13-18 minutes until crust is golden brown. Nomnomnom.

Adapted from Passionate Vegetarian by Crescent Dragonwagon, Workman Publishing, 2002.



 

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Seal knuckles any good, AH??LOL

OK, "Toad in the Hole" sounds reallllly nasty, but probably isn't...WTF?

Pudding? Well, my faves are:
Mississippi Mud (a wet chocolate baked pudding) or Vanilla Bread Pudding with Whisky Sauce



 
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