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priceyfatprude 05-16-2003 01:59 PM

Yummy Pasta Thingy

small shell noodles
white beans (Progresso makes em, can't remember the Italian name for them right now)
olive oil
parmesan cheese
salt & pepper to taste

Cook noodles according to pkg directions, when done drain them & toss them back in the pan. Throw in broccoli, beans, a little olive oil, saute til broccoli is done to your liking. Salt & pepper to taste, Serve w/grated parmesan on top.

The non-vegetarians can add a can of albacore tuna to this recipe.

CANNELLINI is the kind of bean you want. I almost wrote capelini, doy.

ambo 05-16-2003 05:56 PM

aren't they also called fava beans ?
then you need a nice chianti
ftssz ftssz ftssz

lapietra 05-16-2003 06:18 PM


Originally posted by priceyfatprude
Yummy Pasta Thingy

That's "pasta e fagioli" :D

Or "pasta fazoool" if you're a fan of Dean Martin. ;)

priceyfatprude 05-16-2003 07:20 PM

My recipe has a name? Cool! :D

nycwriters 06-04-2003 02:10 PM

Good friends, good times taco dip (this was the name they gave it at a restaurant I used to work at)

take three big (heaping) tablespoons of cream cheese
mix with four (heaping) tablespoons of sour cream
add in either Taco seasoning mix, or Chili seasoning mix (comes in a packet)

Blend until creamy, spread onto a plate evenly, like a paste on the bottom.

Shred lettuce and pile on top, cut one tomato into cubes and sprinkle on top. Put a blob of salsa in the very middle.

Eat with tortilla chips.

It's REALLY good (made it last night), and if you want you can do a reduced fat version with the sour cream and cream cheese and it still tastes great. It's also exceptionally easy to make.

priceyfatprude 06-04-2003 02:14 PM


Originally posted by nycwriters
add in either Taco seasoning mix, or Chili seasoning mix (comes in a packet)
Look for Hidden Valley's Fiesta Ranch dip mix & make it with that. Yummmmmm.

rmr 06-04-2003 07:46 PM

[quote]Originally posted by nycwriters
[b]Good friends, good times taco dip (this was the name they gave it at a restaurant I used to work at)

I'm sorry the name cracked me up......other than that I have nothing to add

priceyfatprude 06-24-2003 02:40 PM


Originally posted by rmr
Mine's too long to post, but here's the menu...if anyone is interested in it, pm me and I'll scan it in for you.

Southern Fried Chicken...only the breatst...I'm a breast chick

Garlic Mashed Potatos

Some sort of Dirty Southern Gravy that has given me a big butt this winter. It's damn good!!!

and last but not least

Rimmer's Magical Chocolate Cake...I'll post this recipe because it's sooooo easy and sooooooo good.


petitesoeur 08-17-2003 02:25 AM

{for those non-cooks & those on a diet among us}
fake-out ice cream:
bananas & assorted berries
non-fat plain yogurt
"natural" [no sugar added] jam
any kind of healthy crunchy cold cereal

cut up the fruit & place it in a container that's freezer-friendly & has a tight-fitting lid
freeze [several hours, days, weeks]
remove from freezer, take off lid [ok to apply some running water to help loosen the lid -- do not take off the lid while the container is under the water]
place several [3-4] large heaping tablespoons of plain yogurt on top of frozen fruit
place one [or two] large teaspoon{s} of jam on top of yogurt
mix jam & yogurt [i like it marble-y but it can also be mixed together thoroughly]
if desired throw a handful of crunchy healthy cold cereal on top after mix the jam & yogurt together

freeze just bananas
put nothing but chocolate syrup on the frozen fruit

zenbabe 08-17-2003 12:02 PM

Yum-dillyummy pork chops

Make pork chops the way you normally do but add a package of Ranch dip powder and mix it in to the italian herb bread crumbs that you bread them with before frying or baking.

Also, spread some mustard (I prefer French's) to the actual meat before you bread them.


Yes 08-17-2003 01:31 PM

Barbeque Chicken:

Shove pieces of chicken and some water into a slow-cooker in the morning, ingnore all day. When all of it has fallen off the bone, take a minute and remove all the bones. Cover in barbeque sauce, make sandwiches.

Barbeque Sauce:

In a saucepan, mix together brown sugar, Coke, mustard and ketchup until you like how it tastes.

zenbabe 08-17-2003 01:51 PM


zenbabe 08-17-2003 07:36 PM

I am making this tonight!
Steaks as big as your Head

4 servings

2 porterhouse steaks, each about 13/4 pounds and 11/2 inches thick, or 4 t-bone steaks, each about 12 ounces and 1 inch thick (or other cut of your choice)

4 garlic cloves, peeled and cut into slivers

11/2 cups extra-virgin oil

2 tablespoons chopped fresh rosemary leaves, or 1 tablespoon dried rosemary

Coarse salt, such as kosher salt

Freshly ground pepper

recipe rosemary butter at room temperature

Rinse steak under cold running water and pat dry with paper towels. With sharp knife, make several small cuts in meat, without cutting all the way through. Press sliver of garlic into each cut. If you have any garlic left over, set aside.

In shallow, nonreactive pan, mix together olive oil, rosemary,, salt, pepper and any left over slivers of garlic. Place steak in olive oil marinade and turn to coat. Let sit at room temperature for about 30 minutes. Meanwhile, prepare charcoal fire or preheat gas grill for direct grilling over high heat.

Remove steaks from pan, discard marinade, and place steaks on the grill. Grill to desired doneness.

Remove steaks from the grill and place on cutting board. Cover meat with foil and let rest for 5 minutes. Cut meat off bone and slice against grain.

Serve with pats of rosemary butter

Rosemary Butter

10 servings

8 Tablespoons (1 stick) unsalted butter, at room temperature

3 Tablespoons chopped rosemary leaves

1 Teaspoon finely grated orange zest


Freshly ground pepper

In a bowl, stir butter until very soft. Sprinkle rosemary, orange zest, garlic, salt and pepper over butter. Stir again to distribute seasonings throughout butter. Turn butter onto wax paper and form it into a log about 5 inches long and 1 inch thick. Roll wax paper around log., then roll log again in plastic wrap, twisting ends to seal.

Refrigerate until well chilled; butter will keep for up to 2 days (you can freeze butter up to 2 months. Defrost in refrigerator overnight.

To serve, cut into inch slices and place on top of meat, poultry, fish or vegetables hot off the grill.


zenbabe 08-17-2003 08:11 PM

I will as soon as I get my Mixmaster!

Yes 08-17-2003 11:28 PM

The best chicken pot pie ever:

Boil some chicken. Finely chop up some carrots and celery. Put boned chicken and veggies into a square cake pan, along with some of the broth from the chicken. Make drop biscuit dough, from a mix is fine. drop dough on top of chicken mixture. Bake at 350 F until top is golden brown.


Cherry cobbler:

Dump two cans of cherry pie filling into a baking pan, the deeper the better. Mix in about a tablespoon of flour or cornstarch. Set aside. Make a biscuit dough, drop biscuit is best, but a rolled biscuit is fine, too. Drop/place biscuit dough over cherry mixture, sprinkle with a little bit of cinnimon and sugar. Bake until lightly golden brown. Serve piping hot with vanilla ice cream.

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