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pananarama

pananarama

Worcester, MA
August 2003

DEC 27, 2004 09:21 PM

"Give me your gruyere, your pike,
Your curdled masses yearning to be fat free,
The wretched leftovers of your braising boar.
Send these, the hearth-baked, tempting to me,
I lift my mits beside the oven door!"

I.E. post your favorite, most used, most revered recipies, I'm always on the look out, show me your cooking prowass! Someone's gotta feed the SG army!

D0BERMANN

D0BERMANN

Quebec, QC
May 2004

DEC 27, 2004 09:23 PM

Brownies

1/2 cup flour
3 tablespoons shortening
2 tablespoons honey
1 egg (beaten)
1 tablespoon water
1/2 cup grass
pinch of salt
1/4 teaspoon baking powder
1/2 cup sugar
2 tablespoons corn syrup
1 square melted chocolate
1 teaspoon vanilla
1/2 cup chopped nuts
Sift flour, baking powder, and salt together. Mix shortening, sugar, honey, syrup, and egg. Then blend in chocolate and other ingredients, and mix well. Spread in an 8-inch pan and bake for 20 minutes at 350 degrees.

katiebarthedoor

katiebarthedoor

Louisville, KY
December 2004

DEC 27, 2004 09:25 PM

egg-nog;

gin
icecubes

pananarama

pananarama

Worcester, MA
August 2003

DEC 27, 2004 09:27 PM

D0BERMANN said:
Brownies

1/2 cup flour
3 tablespoons shortening
2 tablespoons honey
1 egg (beaten)
1 tablespoon water
1/2 cup grass
pinch of salt
1/4 teaspoon baking powder
1/2 cup sugar
2 tablespoons corn syrup
1 square melted chocolate
1 teaspoon vanilla
1/2 cup chopped nuts
Sift flour, baking powder, and salt together. Mix shortening, sugar, honey, syrup, and egg. Then blend in chocolate and other ingredients, and mix well. Spread in an 8-inch pan and bake for 20 minutes at 350 degrees.



why thank you, I've never really had this one spelled out before, so they taste good, or arte they just regular pot brownies, where taste is sort of a non-issue?

SexyBeast

SexyBeast

Covington, LA
July 2004

DEC 27, 2004 09:41 PM

1 cup of brown sugar
1 cup of Franks Red Hot Sauce
1-2 tablespoons of butter
You should melt butter first, add hot sauce, mix in brown sugar as you heat it on the stove. Let it cool and stick it in the fridge for some hours.

Great as a pork chop marinade or to glaze over porkchops after cooking. It is also good on hot wings, instead of just the hot sauce. Add more or less brown sugar, depending on your liking and it's great on a lot of different things.

NoFi

NoFi

Redondo Beach, CA
February 2004

DEC 27, 2004 09:42 PM

i hope Llona sees this thread.

katiebarthedoor

katiebarthedoor

Louisville, KY
December 2004

DEC 27, 2004 09:48 PM

HairyGod said:
1 cup of brown sugar
1 cup of Franks Red Hot Sauce
1-2 tablespoons of butter
You should melt butter first, add hot sauce, mix in brown sugar as you heat it on the stove. Let it cool and stick it in the fridge for some hours.

Great as a pork chop marinade or to glaze over porkchops after cooking. It is also good on hot wings, instead of just the hot sauce. Add more or less brown sugar, depending on your liking and it's great on a lot of different things.


holy.....that actually sounds really good smile

SexyBeast

SexyBeast

Covington, LA
July 2004

DEC 27, 2004 09:55 PM

katiebarthedoor said:

HairyGod said:
1 cup of brown sugar
1 cup of Franks Red Hot Sauce
1-2 tablespoons of butter
You should melt butter first, add hot sauce, mix in brown sugar as you heat it on the stove. Let it cool and stick it in the fridge for some hours.

Great as a pork chop marinade or to glaze over porkchops after cooking. It is also good on hot wings, instead of just the hot sauce. Add more or less brown sugar, depending on your liking and it's great on a lot of different things.


holy.....that actually sounds really good smile



It really is.

A really good seasoning for almost everything is Tony Chacheries(sp?). It's cajun seasoning from Louisiana, fortunately they also sell it in California so I'm sure they sell it in other places

McBane13

McBane13

I'm lost
April 2004

DEC 27, 2004 11:20 PM

katiebarthedoor said:
egg-nog;

gin
icecubes





In a very Walken-esque manner: I like this kid.

biggrin

katiebarthedoor

katiebarthedoor

Louisville, KY
December 2004

DEC 28, 2004 12:09 AM

biggrin

pygmy

pygmy

Portland, OR
July 2004

DEC 28, 2004 12:24 AM

Here is my most used recipe (practically every day-- how I can weigh 90 pounds totally baffles me):

Shortbread

1 stick butter (goooood butter-- I get butter from Ireland from pastured cows) almost room temperature
1/4 cup superfine sugar
1 cup unbleached unenriched white flour
Optional: the zest of an orange, and/or or some vanilla (1/2 tsp-ish), and/or almonds on the top, etc.

Preheat oven to 360. Cream the butter with the sugar (and the orange or vanilla). Stir in the flour, work it with your hands just until it comes together. pat it down on a cookie sheet so that it's about 9 inches around, in the shape of a circle. Prick all over with a fork. Bake in the oven for 15 minutes on the middle rack or until golden brown. Cut into 8ths, cool, eat.