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Old 04-26-2007, 10:44 AM   #466
T.I.P.
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Last edited by T.I.P. : 04-26-2007 at 10:49 AM. Reason: answered my own question
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Old 04-29-2007, 07:27 PM   #467
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easy fresh salsa

3 firm tomatoes
1 medium green pepper
1 small onion
cilantro to taste (about 20 stems and leaves)
1 tsp salt
the juice of 2 limes

Chop all the vegetables up into very small pieces. Mix everything together! This is a swell salsa to put on barbecued steak, but if you eat vegetarian it is also great with tortillas and rice.
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Old 05-13-2007, 12:02 PM   #468
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Does anyone make a kick- ass roquefort dressing? I'm gonna need it thick.
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Old 05-13-2007, 02:29 PM   #469
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INGREDIENTS
2 cups mayonnaise
1 1/2 cups buttermilk
8 ounces Roquefort cheese, crumbled
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder

DIRECTIONS
In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

(I say hold some of the cheese until everything is blended so you have some good chunks in there)
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Old 05-13-2007, 04:49 PM   #470
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Can I keep adding mayo and buttermilk until it's the consistency I want?
I will try it in the next few days and let you know how it was received.
Thank you!

Last edited by l'azizza : 05-13-2007 at 05:57 PM.
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Old 05-14-2007, 06:13 PM   #471
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I would think if you want it thick, you would add more blue cheese.
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Old 05-14-2007, 10:59 PM   #472
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With this thread, who needs porn?


Perfect, organic lamb chops:

Get the little bitty kind.
Marinate in thick Korean-style teriyaki sauce for a day.
BBQ outside over high heat on the grill until medium rare and ever so slightly blackened.

Eat with a simple salad. You'll want at least three.
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Old 05-14-2007, 11:49 PM   #473
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Quote:
Originally Posted by zenbabe View Post
I would think if you want it thick, you would add more blue cheese.
Do you know how much this recipe makes? I think I'll use the 8 oz of cheese and use half of the other ingredients, I only need enough for a few salads. Thanks again.
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Old 10-06-2007, 04:51 PM   #474
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mashed spicy sweet potatoes.

here's what you need:
2 or 3 medium sized sweet potatoes (i like mine unpeeled but you could peel them)
1/2 tsp kosher salt
1 tsp garlic powder
ground black pepper to taste
1/4 cup no-fat sour cream or fat free plain yogurt (more or less to taste)
1 tsp adobo sauce (from 1 can chipotle peppers packed in adobo)
balsamic vinegar to taste

here's what you do:
cut up them sweet taters into 1/2" cubes and toss them in a steamer basket. steam until a knife slices through the potato bits without resistance. transfer the potato bits to a bowl and mash the heck out of them. add salt, pepper and garlic powder and mix. add sour cream and mix. add chipotle and a splash of balsamic vinegar and mix. taste. adjust with sour cream or balsamic as needed.

don't go too overboard with that adobo. 1 tsp is pleasantly spicy without being hot.

i'm telling you, it's like HEAVEN. i'm sure balsamic and adobo sounds like a strange combination but with the sweet potato flavor they're just awesome.
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Old 10-06-2007, 06:29 PM   #475
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^that sounds like an awesome way to support my potato habit
thanks auntie!!
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Old 10-06-2007, 07:34 PM   #476
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I THINK YOU MEAN TATER HABIT!
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Old 10-10-2007, 05:45 PM   #477
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simple salad burrito

prep time 2 minutes

easy to make, fast, healthy and cheap

you need:
1 burrito style tortilla (soft taco tortilla ?)
1 salad
1 piece of parmesan cheese
olive oil
salt, pepper


Spread a bunch of salad on you burrito. Add some chunks of fresh parmesan on top. Add some olive oil. Salt and pepper it.

Fold the burrito, cut into halves.

Delicious !
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Old 10-10-2007, 07:07 PM   #478
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^Wait, how long do you melt the pasta strainer before serving?

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Old 10-14-2007, 08:55 AM   #479
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aubergine rolls with mozarella and basil

ingredients (serves 4):
2 aubergines (eggplant)
4 leaves of fresh basil
40 grams of flour
300 gr peeled tomatoes
2 cloves of garlic
1 bay leaf
400 ml vegetable oil (preferably corn oil)
100 gr mozarella
60 ml olive oil
40 gr parmesan cheese (grated)
salt, pepper, sugar

1. chop the garlic and fry it in olive oil. add the peeled tomatoes and heat the whole thing.
2. add bay leaf, salt and pepper and let the sauce stew for about an hour.
3. puree the sauce. add some sugar if it gets too sour.
4. cut the aubergine into thin slices and cover them in flour.
5. fry the slices golden brown in corn oil. let them leak on kitchen paper.
6. put mozarella and a basil leaf on the slices and roll them up
7. put some sauce in a baking tray thingy, add rolls and cover rolls with more sauce.
8. cover with parmesan cheese and heat in oven
9. serve on hot plates.
10. fwking eat!



disclaimer: it's a translation from dutch and my kitchen english isn't that good.. sorry!
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Last edited by Frieda : 10-14-2007 at 09:24 AM. Reason: proper kitchen english
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Old 10-14-2007, 09:16 AM   #480
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^kitchen flower = flour
laurel leaf = bay leaf
and I think you mean "fry" in a pan on a burner, instead of "bake" in the oven?
(your English is excellent, btw, Frieda)

That recipe sounds awesome!!
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