Recipe thread! - Page 4 - ZEFRANK.COM

priceyfatprude · 08-18-2003, 03:47 PM

Boned, as in, she has taken the bones out.

Heh. Boned. That is my new word of the day.

malina · 08-18-2003, 05:45 PM

Quote:

Originally posted by priceyfatprude
Heh. Boned. That is my new word of the day.

................................... !!!
nah - i'm not gonna.........................

Frieda · 08-19-2003, 05:00 AM

boned chicken! you perv! how would one DEBONE a chicken anyway?

priceyfatprude · 09-24-2003, 12:14 AM

But of course.

zenbabe · 09-24-2003, 01:14 AM

1/2 pound crab, flaked
5 tablespoons butter
3 tablespoons onion -- chopped
3 tablespoons flour
1 cup milk
1/8 teaspoon salt
pinch cayenne pepper
2 tablespoons parmesan cheese -- grated
2 tablespoons bread crumbs -- dried
1 tablespoon parsley -- chopped
24 medium mushrooms -- stems removed
2 tablespoons dry sherry
6 tablespoons gruyere cheese -- grated (maybe a little more)
Preheat oven to 350°.

Carefully pick over the crab to remove any cartilage and shell fragments. (You can also get this in the can by the canned tuna)

Melt 3 tablespoons of the butter in a saute pan. Add the onions and saute over medium heat until translucent, about 3 minutes. Add the flour and cook an additional 3 minutes. Then add the milk and cook 5 to 6 minutes more, stirring, until thick and creamy. Do not let the mixture scorch. Remove from heat.

Add the crab, salt cayenne pepper, and Parmesan cheese to the pan and combine well. Stir in the bread crumbs and parsley. At this point the mixture should be as thick as a stuffing. Allow it to cool to room temperature.

Heat the remaining 2 tablespoons of butter in another saute pan, and saute the mushroom caps until tender, about 3 minutes. While the pan is still hot, pour in the sherry and carefully light it with a match. Drain the caps and allow them to cool.

Mound 1 tablespoon of the stuffing in each mushroom cap, and sprinkle them with the Gruyere cheese.

Place caps on a greased baking sheet and bake at 350 degrees for 10 minutes, until bubbling. Serve hot.

Makes about 24 stuffed mushrooms.
YUM!

10-04-2003, 04:46 PM

Peanut noodles for the down-and-out bachelor:

This is poverty food. It tastes a little better with chicken added, but if you’re a down-and-out bachelor, you can’t afford any damn chicken.

large nonstick frying pan
colander
medium pot

2 packets top ramen noodles
1 tablespoon sesame oil
2 tablespoons peanut butter (smooth, not chunky.)
3 tablespoons soy sauce

1. Prepare top ramen in medium sized pot. DO NOT USE FLAVOR PACKET.
2. dump in colander
3. transfer to frying pan, add seseme oil, soy sauce, and pb; mix well
4. heat for no more than 5 minutes

serves 2 desparate down-and-out bachelors

10-04-2003, 04:53 PM

My younger brother used to eat this regularly when he first became a bachelor.

malina · 10-04-2003, 04:56 PM

peanut butter is good on just about anything!

malina · 10-04-2003, 04:58 PM

( that's how much I know...... i.e. as much as i'll ever contribute to a recipe thread

)

Perky Pat · 10-04-2003, 05:35 PM

Quote:

Originally posted by malina
peanut butter is good on just about anything!

Even on a Jellyfish?

malina · 10-04-2003, 05:58 PM

i haven't tried jellyfish ( yet )

Perky Pat · 10-04-2003, 06:09 PM

When you do, make a sandwich.

priceyfatprude · 10-06-2003, 11:05 AM

Quote:

Originally posted by rapscalious rob
desparate down-and-out bachelor

This made me think of Nick Nolte. Remember that movie he did, Down & Out in Beverly Hills? Little did he know in 20 years, he'd be living that.

Your recipe sounds good.

malina · 10-06-2003, 11:15 AM

JELLO SHOTS
1 lb. box raspberry Jello
2 c. boiling water
1 1/2 c. vodka
1/2 c. raspberry schnapps

Dissolve Jello with boiling water. Add Jello to vodka and schnapps; stir 60 seconds. Pour into souffle cups and chill. Squeeze, suck and swallow.

priceyfatprude · 10-06-2003, 11:36 AM

Quote:

Originally posted by malina
JELLO SHOTS
1 lb. box raspberry Jello
2 c. boiling water
1 1/2 c. vodka
1/2 c. raspberry schnapps

Dissolve Jello with boiling water. Add Jello to vodka and schnapps; stir 60 seconds. Pour into souffle cups and chill. Squeeze, suck and swallow.

Also w/lime jello & Malibu, tastes like kiwi!

08-18-2003, 03:47 PM	#46
priceyfatprude girthy pickles Join Date: Feb 2003 Location: under your desk Posts: 9,313	Boned, as in, she has taken the bones out. Heh. Boned. That is my new word of the day. __________________ "We like your board's features...but don't care about it's people"

08-19-2003, 05:00 AM	#48
Frieda in limbo Join Date: Sep 2002 Location: The Netherlands Posts: 19,504	boned chicken! you perv! how would one DEBONE a chicken anyway? __________________ zoek waar je wil, maar het zit in jezelf oh yeah

09-24-2003, 12:14 AM	#49
priceyfatprude girthy pickles Join Date: Feb 2003 Location: under your desk Posts: 9,313	But of course. __________________ "We like your board's features...but don't care about it's people"

09-24-2003, 01:14 AM	#50
zenbabe Lollypop! Join Date: Sep 2002 Location: we are all made of stars Posts: 11,690	Stuffed mushrooms with Crabmeat 1/2 pound crab, flaked 5 tablespoons butter 3 tablespoons onion -- chopped 3 tablespoons flour 1 cup milk 1/8 teaspoon salt pinch cayenne pepper 2 tablespoons parmesan cheese -- grated 2 tablespoons bread crumbs -- dried 1 tablespoon parsley -- chopped 24 medium mushrooms -- stems removed 2 tablespoons dry sherry 6 tablespoons gruyere cheese -- grated (maybe a little more) Preheat oven to 350°. Carefully pick over the crab to remove any cartilage and shell fragments. (You can also get this in the can by the canned tuna) Melt 3 tablespoons of the butter in a saute pan. Add the onions and saute over medium heat until translucent, about 3 minutes. Add the flour and cook an additional 3 minutes. Then add the milk and cook 5 to 6 minutes more, stirring, until thick and creamy. Do not let the mixture scorch. Remove from heat. Add the crab, salt cayenne pepper, and Parmesan cheese to the pan and combine well. Stir in the bread crumbs and parsley. At this point the mixture should be as thick as a stuffing. Allow it to cool to room temperature. Heat the remaining 2 tablespoons of butter in another saute pan, and saute the mushroom caps until tender, about 3 minutes. While the pan is still hot, pour in the sherry and carefully light it with a match. Drain the caps and allow them to cool. Mound 1 tablespoon of the stuffing in each mushroom cap, and sprinkle them with the Gruyere cheese. Place caps on a greased baking sheet and bake at 350 degrees for 10 minutes, until bubbling. Serve hot. Makes about 24 stuffed mushrooms. YUM! __________________ Be yourself, because the people that mind don't matter, and the people that matter don't mind. -Dr. Seuss

10-04-2003, 04:46 PM	#51
rapscalious rob Posts: n/a	Peanut noodles for the down-and-out bachelor: This is poverty food. It tastes a little better with chicken added, but if you’re a down-and-out bachelor, you can’t afford any damn chicken. large nonstick frying pan colander medium pot 2 packets top ramen noodles 1 tablespoon sesame oil 2 tablespoons peanut butter (smooth, not chunky.) 3 tablespoons soy sauce 1. Prepare top ramen in medium sized pot. DO NOT USE FLAVOR PACKET. 2. dump in colander 3. transfer to frying pan, add seseme oil, soy sauce, and pb; mix well 4. heat for no more than 5 minutes serves 2 desparate down-and-out bachelors Last edited by rapscalious rob : 10-04-2003 at 04:55 PM.

10-04-2003, 04:53 PM	#52
rapscalious rob Posts: n/a	My younger brother used to eat this regularly when he first became a bachelor.

10-04-2003, 04:56 PM	#53
malina leaving Join Date: Apr 2003 Location: up on the hill Posts: 6,013	peanut butter is good on just about anything!

10-04-2003, 04:58 PM	#54
malina leaving Join Date: Apr 2003 Location: up on the hill Posts: 6,013	( that's how much I know...... i.e. as much as i'll ever contribute to a recipe thread )

10-04-2003, 05:58 PM	#56
malina leaving Join Date: Apr 2003 Location: up on the hill Posts: 6,013	i haven't tried jellyfish ( yet )

10-04-2003, 06:09 PM	#57
Perky Pat burning bright Join Date: Jun 2003 Location: molotov Posts: 2,963	When you do, make a sandwich.

10-06-2003, 11:15 AM	#59
malina leaving Join Date: Apr 2003 Location: up on the hill Posts: 6,013	old-fashioned home cookin' ! JELLO SHOTS 1 lb. box raspberry Jello 2 c. boiling water 1 1/2 c. vodka 1/2 c. raspberry schnapps Dissolve Jello with boiling water. Add Jello to vodka and schnapps; stir 60 seconds. Pour into souffle cups and chill. Squeeze, suck and swallow.

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