Quote :

"eat grill over high heat and cook chicken until it has your babydaddy's name in it, then be mean to people on the internet who fake troll you about your grillmarx "

I really wasn't trying to be mean. I thought it was funny.

6/23/2011 10:49:02 PM

well then you CLEARLY didnt follow the recipe, it said be mean, not funny

[Edited on June 23, 2011 at 10:52 PM. Reason : some smileys for funz :si]

6/23/2011 10:51:41 PM

I made this up but it very similar to a creamy pesto noodle dish.

a lot of basil
4 cloves of garlic
handful of walnuts
mozzarella cheese
olive oil
two strips of bacon
pint of cream
cooked dreamfield rotini pasta
ready made meatballs

blend basil, garlic, olive oil together.
add walnuts and cheese. Blend.
heat up cream.
Pour half of cream in mixture. Blend.
cook bacon through but not crispy. Blend with mixture.
Add to rest of cream. Heat through.
add pasta and meatballs.

looks weird but yum!



[Edited on June 24, 2011 at 7:06 PM. Reason : I love basil!]

6/24/2011 7:04:05 PM

i love basil too!! im planning on getting a basil plant from whole foods.. they have them for 5.99!

i was just gonna say that looks like a creamy basil pesto dish.. which i love.

i think the best part of ^ dish is that it has BACON!!!

6/24/2011 7:09:56 PM

It has just a hint of the taste because the bacon got blended well into the mixture.

6/24/2011 7:15:07 PM

That sounds so good!

6/24/2011 7:31:07 PM

Made Okinawan stir fry tonight. It was the tits.

I really need to get a wok though

6/24/2011 9:35:28 PM

Bacon wrapped pork tenderloin.




Pickled red onions.




[Edited on June 24, 2011 at 10:13 PM. Reason : fuck]

6/24/2011 10:06:05 PM

that looks goood

6/25/2011 1:02:11 AM

152. Pan-Seared Shrimp with Peas: http://www.eatingwell.com/recipes/pan_seared_shrimp_with_peas.html — I didn't feel like getting out the food processor so I just finely chopped the scallions and stuff, and also just cooked it along with the shrimp. It was decent as written but I felt like it needed something so I added a little hot chili paste. Then it was really good.


153. Sesame-Seasoned Spinach: http://www.eatingwell.com/recipes/sesame_seasoned_spinach.html — I felt like I used a ton of spinach but I always forget exactly how much spinach cooks down. The raw garlic bite was quite strong, but I like that so it was a good thing. Tasty.

154. Chicken Breasts with Mushroom Cream Sauce: http://www.eatingwell.com/recipes/mushroom_cream_chicken.html — Freaking awesome. I made another similar dish recently I think, but this one blew it away. I don't know if it was the vermouth or what. I didn't have a shallot so I used the white of the scallion and a clove of garlic. I only made two breasts but I wish I'd made more. I thought this was the kind of thing that doesn't reheat well, but it did. Actually I even reheated it once, then my friends decided to go out for lunch so I ended up not eating it that day, then reheated it the next day and it was still really good. aha.


155. Roasted Sweet Potatoes: http://edibleperspective.com/2010/03/simplicity/ — I wasn't really a fan of the skins. They seemed to dry out a little bit too, but perhaps because my potato was pretty old. They were pretty creamy on the inside like she described, though, which was good. They weren't bad but nothing spectacular.

156. Wine and Tomato Braised Chicken: http://www.eatingwell.com/recipes/wine_tomato_braised_chicken.html — Mine cooked a bit longer than recommended because I had to put it on around 10:30 and got home about 6. It was OK. Too much juice and not really any strong flavor notes.

157. Yellow Squash and Corn Casserole: http://allrecipes.com/recipe/yellow-squash-and-corn-casserole/detail.aspx — Was looking for dishes to use the about-to-go-bad squash I had in my fridge and this looked interesting. It turned out really good. I think it would be also good to omit the sugar and toss in some peppers to make a kind of spicy cornbread-ish casserole thing.

158. Confetti Tuna Salad: http://allrecipes.com/recipe/tuna-confetti-salad/detail.aspx — I didn't have red onion so I just used regular. I also just realized I forgot the lemon juice. A reviewer said the vinegar added a nice kick, but I couldn't taste it much. I made a tuna melt with mine with some jalapeno jack cheese. That worked pretty well.


159. Chips Ahoy Banana Muffins: http://www.nabiscoworld.com/recipes/recipe.aspx?recipe_id=63471 — I had some cookies that a friend brought to a party left and wanted to see if I could use them in something else. I found this on the Nabisco site and decided to try it since I also had some old bananas. Surprisingly really good, and you couldn't tell they were made from cookies except after you point it out to someone who just ate one the might go "oh yeah, that makes sense."

160. Daytona Rollin' Thunda: http://www.barnonedrinks.com/drinks/d/daytona-rollinthunda-1629.html — Even with liquor I tend to get in the mood to use up some random shit. I didn't have OJ so just used more grapefruit. I don't like the triple sec in it.


161. Mexican Monkey Cake: http://www.farmgirlfare.com/2005/11/let-them-eat-mexican-monkey-cake.html — I couldn't find my normal pan so I made it in a bundt. I put some topping in the bottom, some in the middle and the rest on the top (which would be the bottom after baking). It seems like there would be a shitload of it if you put it only middle and top. Also I apparently suck at realizing what ingredients I have lately before I start cooking and I was almost out of chocolate chips. I ended up using about 1/3 chips and 2/3 Raisinets But it was really good!
(Confession: Fareako and I ate it for breakfast on Sunday morning because the hotel breakfast was closed by the time we got up and it was the only thing we had with us. And I mean, bananas are fruit.)
I will definitely make it again. With Raisinets. I think that was a good failure.

162. Barbie's Tuna Salad: http://allrecipes.com/recipe/barbies-tuna-salad/detail.aspx — I used half the (light) mayo. The flavor of the Parmesan seemed to be hidden by the curry. I liked the plentiful relish. Otherwise I don't have particularly strong feelings about it.


163. Crockpot Beans and Rice: http://crockpot365.blogspot.com/2008/06/crockpot-beans-and-rice-recipe.html — Instead of using Italian seasoning I used a can of Italian seasoned tomatoes. I think it's kinda weird to add Italian anything to beans and rice though. It definitely needs way more seasoning. I also used a can of chili beans because I didn't have a small can of pintos, and added some cayenne before cooking it. Even with that it still needed more, so I added hot sauce and garlic and topped it with guacamole. The rice did get a little bit gummy in places but it wasn't actually too bad. Mine cooked about 2.5 hours.

6/27/2011 9:08:04 PM

i haven't posted in here in a while, but made this last night and it was a stand out

http://www.epicurious.com/recipes/food/views/Thai-Shrimp-Halibut-Curry-364570

except i doubled the paste and ginger, plus used like 20oz cod instead of halibut. also, let it simmer a bit longer at a very light simmer in order to incorporate more.

nommy.

6/29/2011 1:53:07 PM

Sweet and Sour Chicken
chicken, frozen mixed veggies, frozen broccoli, julienned onions, julienned ginger, pineapple chunks
jasmine rice

Sweet and Sour Sauce-
½ cup vinegar
1/3 cup sugar
½ teaspoon salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
2 tablespoons cornstarch
pineapple chunks

6/30/2011 9:06:42 PM

http://allrecipes.com/Recipe/chicken-and-mandarin-oranges/detail.aspx

I mixed the oranges with the onions to create that topping thing and we did not want to eat rice so we had green beans.

7/1/2011 8:04:24 PM

I think I'm gonna try to make cola. So excite!

7/3/2011 2:42:13 PM

^ Did you? That sounds fun!

164. Pan-Steamed Asian Tilapia: http://www.azcentral.com/style/hfe/recipes/articles/0718sm-dish0719rec1.html — I like using fresh ginger. I should do that more. Worked pretty well. Nothing much to say about it really. Doesn't look very appetizing, but it was good.


165. Spicy Stir Fried Celery: http://mykeuken.blogspot.com/2011/03/spicy-celery-stir-fry.html — Pretty tasty way to have just celery. I've always thought of it as an ingredient rather than much of its own veggie.

166. Voluptuous Boob: http://www.barnonedrinks.com/drinks/v/voluptuous-boob-5382.html — lol

7-course meal time:
167. Curried Onion Baklava: http://bit.ly/jFAapy — I didn't let it cool enough before I cut into it so it wasn't as firm as it should have been. Subsequent slices were more baklava-esque. Definitely a different and fun take on bakalva, and it was savory and sweet at the same time, and made a nice first course.


168. Garlic Soup with Toasts: http://bit.ly/lW1rC3 — Easy to make and really light. I made this the night before and reheated it before serving. Way better than I expected. Had a really delightful depth of flavor and enough spiciness to set off my spicy-loving happy side. Second favorite of all the courses (I write this before we've had dessert, so that is excluded from this comment), and that's saying a lot. I didn't use the egg it describes at top, but I might try that in the future.


169. Roasted Apple and Blue Cheese Salad: http://seattletimes.nwsource.com/html/foodwine/2015168844_web01bluesalad.html?syndication=rss — I wanted a salad that was a little out of the ordinary from what we normally eat. I have never liked bleu cheese but I had a salad with it that I really liked at an event a few weeks ago, so I thought I'd use this as my opportunity. I went with a very mild cheese, but I wish I'd gone with a slightly stronger one. This walked the sweet/savory line too, also in a good way. My only complaint was it made a portion a bit too big for a 7-course meal, and we were both a bit full after eating it. We waited a bit in between the next courses. You can't see the apple, but it's under there.


170. Fresh Ginger and Citrus Sorbet: http://www.epicurious.com/recipes/food/views/Fresh-Ginger-and-Citrus-Sorbet-5201 — The reviews on this were all over the place saying more ginger, less ginger, more citrus, less sugar, same sugar, etc. I made it as written because I couldn't decide how to tweak it based on all of that. I think next time I'd cut the sugar substantially and leave the rest the same. It was good, but would have been better less sweet. I have a lot leftover, so I'm going to try it the way a reviewer said she served it, mixed with a little rum and soda water.


171. Chicken Fricassee: http://www.easy-french-food.com/chicken-fricassee.html — This recipe was picked basically as filler because it was supposed to be meat course 1 of 2 and I wanted to do chicken but didn't have anything really in mind. It was good, but not terribly exciting and actually might have been our least favorite course just because it wasn't as out of the norm or complex as the other dishes.


172. Seared Tuna with Pepper and Soy-Mustard Sauce: http://www.seriouseats.com/recipes/2009/02/seared-tuna-with-pepper-and-soy-mustard-sauce-recipe.html — Delicious. This was our favorite, and I'm glad it was last. I've just recently gotten into eating rare or raw tuna, and now that I know how easy and good it turns out at home I will definitely have to make it more. The sauce was great, and I liked it better than Makoto ginger dressing (which I love). I even forgot to add the shallot to it until we'd halfway eaten it, and it was good without it. However adding it did complement the ginger flavor nicely. And it only took like 10 minutes start to finish for everything.


173. Chocolate Creme Brulee with Caramelized Bananas: http://www.bigoven.com/recipe/67596/chocolate-creme-brulee-with-caramelized-bananas — I made this on Thursday night and we ate it on Saturday. I could not find my ramekins (I was going to make them heart-shaped. Sad.) so I had to make it in my little oval boat dishes (is there a name for those?). We used my creme brulee torch instead of broiling. and the brown sugar doesn't so much lightly caramelize as it does burn. Maybe we should have broiled it, but I like using the torch. It was still good with the toasted sugar, and I thought the custard was delicious.


174. Key Lime Pie: http://allrecipes.com/Recipe/key-lime-pie-vii/detail.aspx — Someone complimented me on it being white rather than green, which apparently is how you tell it's legit. Someone commented that they used a garlic press to juice the limes, which is pretty much the best idea ever. That made it really easy. I kind of wish I didn't know how simple key lime pie is to make though. I just wish I'd had whipped cream.


175. Italian Stuffed Jalapenos: http://www.foodnetwork.com/recipes/guys-big-bite-/italian-stuffed-jalapenos-recipe/index.html — These were great. I used spicy chicken sausage. I didn't use red bell pepper so just threw in a little extra onion. I had to cook the jalapenos a good bit longer or else they would have been super crunchy still. Maybe that's because we used huge ones though.


176. Two-Tone Potato Salad: http://www.wchstv.com/gmarecipes/twotonepotatosalad.shtml — I was out of red wine vinegar so used white wine, and that wasn't as good. It still turned out well though. I used capers, celery, red onion and scallion but no olives, parsley, egg.

177. Emeril's Hoppin' John: http://www.foodnetwork.com/recipes/emeril-lagasse/hoppin-john-recipe/index.html — Used turkey bacon instead of ham hock and fresh peas instead of dried. I've always had hoppin' john with corn and tomatoes, but figured I'd try it this way. Was tasty.

7/4/2011 11:10:57 AM

I WANT THAT SEARED TUNA!

I will make the cola soon. The lady on splendid table was talking about it on her latest show.

7/4/2011 3:47:21 PM

The key lime pie was an impulse decision because there was a sack of key limes on the discount rack at HT. However now I know it should be made a day or two in advance. It's much firmer now than it was on Saturday, in a good way.

7/5/2011 8:13:01 PM

The stuffed Jalapenos are amazing and well worth a shot.

Also, I clearly need more ingredients

[Edited on July 5, 2011 at 8:21 PM. Reason : ]

7/5/2011 8:20:36 PM

2 tablespoons olive oil
1 stalk celery, finely chopped
2 carrots, sliced
1 small onion, minced
1 clove garlic, minced
1 cup vegetable stock
1/2 cup uncooked quinoa, rinsed
1/4 teaspoon dried basil
1 teaspoon ground turmeric
1 teaspoon lime juice
salt to taste
Directions

Heat the olive oil in a saucepan over medium heat. Stir in the celery, carrots, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the vegetable stock, quinoa, basil, and turmeric. Bring to a simmer, then reduce heat to low, cover, and simmer 25 to 30 minutes until the quinoa is tender and has absorbed the liquid. Once done, stir in the lime juice, and season to taste with salt to serve.

I made this tonight with some chicken breast. Turned out alright.

7/6/2011 12:04:57 AM

http://cleananddelicious.com/2007/11/25/tonkatsu/

I didn't take pics but we ate this with cauliflour/broccoli mix and jasmine rice.

It was yummy and I will have to try to make the crust crunchier next time. Maya even kind of likes this one so I recommend it. I LOVE panko bread crumbs!

7/10/2011 7:20:17 PM

Made a pesto orzo w/ mushrooms dish earlier.. it was delish.

tonight a light munch of mahogany clams made with garlic, butter, and white wine. glass of chardonnay to pair with it, of course!

7/10/2011 7:45:37 PM

178. Pickled Okra: http://www.epicurious.com/recipes/food/views/Pickled-Okra-108764 — I didn't can them, so tossed the okra in the boiling vinegar for a minute or two, then turned it off and let it sit until cooled a bit and threw it in a tupperware. The next day it was still pretty crisp and vinegary, but the day after that it had started to soften and was less acidic. It got better over more time. Part of the garlic turned blue, which was weird. I'd tweak the spices if I made it again.

179. Shrimp and Grits with Arugula: http://www.seriouseats.com/recipes/2011/06/shrimp-and-grits-with-arugula-recipe.html — Halved the recipe and still used the full garlic, less cream. I'm not sure how much arugula I had because I just used what was leftover from a bunch after making two salads out of it. Was pretty bland. Added more garlic and some white pepper. Still bland. Added a drop of ghost pepper sauce, and that was tasty. I hate being that type, but I can't help it. I like hot sauce.


180. Fruited Champagne Jelly Mold: http://jelly-shot-test-kitchen.blogspot.com/2011/06/getting-ready-for-4th-continued.html — For some reason I saw this on the jelly shot test kitchen and wanted to make it. The first layer set up really fast so I kinda poked in a few of the blueberries and then said fuck it and decided it didn't really matter. My bundt pan is a lot bigger so it was more of a fruited jelly wreath. And if I do this again I'd add a little grenadine to the gelatin so it's not a less than appealing clearish color. It tasted good though.


181. Rhubarb Mustard Salsa: http://www.rhubarbinfo.com/sauce — I made with dried herbs because I was using what I had on hand. Served over a piece of tilapia. It was good but odd. It turned out a bit too sweet for me so if I made it again I'd cut back the sugar, and also cook the rhubarb a little bit less. This was the first time I'd ever used rhubarb.


182. Rhubarb Crumb Bars: http://www.rhubarbinfo.com/bar — Baked for 25 minutes and it was still jiggly. I thought maybe it would firm up, so I took it out, but it didn't firm up much. I stuck it back in for 10ish more minutes and took it out. They don't come out to a very bar-like consistency and were kind of a cross between a bar and a cobbler sort of thing. It tasted good though.


183. Granny Smith Apple Brownies: http://www.cdkitchen.com/recipes/recs/1041/GrannySmithAppleBrownies72012.shtml — Had some old apples that needed to be used and I found these looking for recipes. I did use raisins and about half the nuts it called for. They come out pretty thick and a little crumbly. For some reason I want to try them with a white chocolate glaze. I may try that with some of the leftovers.

184. Everything Gumbo: http://www.foodnetwork.com/recipes/rachael-ray/everything-gumbo-recipe/index.html — I used turkey sausage, added a yellow pepper I needed to use, fresh tomato instead of canned, and half the called for chicken stock. I didn't add the shrimp today but will for leftovers. I also added a couple cups of okra because I bought some when I started wanting to make gumbo and then found this recipe. Tasting it while cooking I worried there wasn't enough seasoning but when it was done it was perfect.


185. Scallion Rice: http://www.everydayhealth.com/health-recipe/scallion-rice.aspx — I used bouillon cubes and threw them in while the rice cooked. Couldn't taste much flavor when I ate it with the gumbo but on its own it had a good flavor.

7/10/2011 10:53:17 PM

i can't believe you made a jelly mold!!! ahahaha. i'm not laughing at you i just can't even eat those because my grandmother ALWAYS brings freaking jelly molds to family gatherings. ALWAYS. they are like her fav thing.

were the apple brownies yummy??? that is an interesting concept

i love that you did pickled okra. pickled okra is AMAZING. green beans too.

i <3 this thread

7/10/2011 11:06:27 PM

I can't believe I did either. A friend and I have been having a lot of fun with various kinds of jello shots lately though and for some reason I saw that and just got curious and felt like trying it. I'd probably never make one if it didn't have booze in it

They were good but a little dry/crumbly. I think they'd be really good with white chocolate or caramel in them somehow.

Pickled okra was so easy to make and way cheaper than buying it in the store.

[Edited on July 10, 2011 at 11:10 PM. Reason : pickled green beans? I have not had those. Will have to try. ]

7/10/2011 11:09:59 PM

I am totally loving the Jelly shot test kitchen blog!

This thread is def one of my favorites on TWW. I love all the places you get your recipe ideas, Tara. Thanks for this thread.

pickled green beans are the winz!! Also pickled asparagus!

7/10/2011 11:42:18 PM

I made a jerk curry chicken. I just mixed two recipes together.

4 chicken leg/thighs
rub juice of one lime into chicken
salt

Jamaican Jerk Rub:
1 red onion, chopped
1 1/2 teaspoons dried thyme
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
4 teaspoons white pepper
1/4 cup chopped green onion tops
2 teaspoons salt
1/4 teaspoon ground nutmeg
5 small jalapenos
1/4 cup brown sugar
2 tablespoons cooking oil (olive or vegetable)
Put all ingredients into food processor. Mix on high for 15 pulses.

rub into limed chicken

put in deep pot

add
3 cups of chicken broth
4 tbsp curry powder
2 tsp paprika
3 cloves minced garlic

boil for 45 minutes



[Edited on July 13, 2011 at 7:19 PM. Reason : w00t instagram pic]

7/13/2011 7:09:25 PM

I tried this recipe today and it's surprisingly refreshing!

Quote :

"Cucumber Cooler for Two 1 – 1/2 cups chopped cucumber, partially peeled ½ cup cold water (sparkling) 3 cups ice cubes ¼ cup Honey ½ lime, juiced Pinch of pink sea salt Using a blender, combine all of the ingredients. Pulse until it’s completely smooth and frosty; free of ice chunks. Serve immediately. "

7/13/2011 8:54:04 PM

ironic how this recipe is on a site called "everyday health" and under the heading "health recipes"

http://www.everydayhealth.com/health-recipe/scallion-rice.aspx

7/13/2011 9:32:57 PM

^ That recipe doesn't even sound good, much less healthy

7/13/2011 9:34:28 PM

What sounds not good about it? I didn't pay much attention to the site it was on. I just googled scallion rice because that's what the gumbo recipe recommended as serving accompaniment.

7/13/2011 9:38:49 PM

It's just rice, bullion, and scallions. That sounds incredibly boring and bland. At least throw some garlic in there.

7/13/2011 9:40:01 PM

It had a surprising amount of flavor on its own actually. But it was under gumbo anyway so it didn't need to have strong flavors to begin with.

7/13/2011 9:41:21 PM

do you have a pH meter for canning? i made pickled green beans and some of the garlic turned blue, then those jars went on to spoil and I think the pH wasn't right in those jars.

7/14/2011 12:41:11 PM

You could maybe try using those pH strips like we used in chemistry class.

7/14/2011 12:49:28 PM

No, because I didn't actually can it and really just "pickled" it long enough to last a week or two. I'll eat it before too long.

7/14/2011 1:25:37 PM

I made a glass of butterbeer in honor of the last Harry Potter Movie. And yes, BIGcementpon, it is a virgin butterbeer.



http://www.mugglenet.com/misc/rosmertas/butterbeer.shtml

7/15/2011 2:49:04 PM

How was it? It sounds like it would be really rich.

Also I would like to note that the apple brownies got better the day after I made them. They were a lot more moist, though still a little crumbly. I took them to a run last night and they got downed pretty fast.

7/15/2011 2:52:02 PM

I think it is too sweet for me but the first few sips were very flavorful!

[Edited on July 15, 2011 at 2:54 PM. Reason : a good flavorful]

7/15/2011 2:54:44 PM

Man I like butterscotch pudding but I don't know how I feel about it in drink form

I made this rice and lentil dish last night and it was pretty awesome:
http://www.epicurious.com/recipes/food/views/Peruvian-Rice-and-Lentils-em-Tacu-Tacu-em-352877

I used sriracha because I didn't feel like buying yet another kind of chili paste for my house

7/15/2011 2:58:20 PM

I want to try this one http://www.bigoven.com/recipe/163665/baked-butterscotch-pudding

^ sounds good. I might have to try that. I have been wanting lentils for a while.

7/15/2011 3:11:44 PM

http://allrecipes.com/Recipe/simple-white-cake/detail.aspx
http://www.hersheys.com/recipes/184/HERSHEY'S%20%22PERFECTLY%20CHOCOLATE%22%20Chocolate%20Cake.aspx

So I am almost too embarrassed to post these but it was my first attempt so what the hell. First time making cupcakes and frosting from scratch. I forgot the liners so I will try next with those.



They taste yummy.

7/15/2011 6:28:45 PM

They look like they taste yummy but they also look like I ran over them with my truck

7/15/2011 6:32:49 PM

7/15/2011 6:35:52 PM

I still ♥ you.

7/15/2011 6:39:31 PM

It's day 196 and I have finished 189. I'm determined to have 200 on 200.

7/15/2011 7:38:58 PM

yuffie_chan's suggestion to make the "cupcakes" into cake pops.

7/15/2011 9:00:01 PM

they look kinda like truffles before you coat them.
:]

7/15/2011 9:39:03 PM

I didn't have a melon baller thing so I had to roll them by hand. I have a scoop thing but that did not help at all. They look rough but not as rough as those cupcakes.

7/15/2011 9:53:36 PM

http://www.foodnetwork.com/recipes/rachael-ray/sloppy-buffalo-joes-recipe/index.html

this is is what im about to fix up!

7/16/2011 2:49:08 PM

I don't really get why she has Worcestershire sauce and chicken stock in that recipe. You'll have to let us know how it is.

7/16/2011 3:33:21 PM