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5,331 Posts
I posted this a few weeks ago for Mary McTortle's Brunch<br><br><br><span style="text-decoration:underline;">Candied Almonds</span><br><br>
1 tbsp butter<br>
1 tbsp sugar<br>
1/2 cup nuts<br><br>
Brown together over low heat, stirring frequently to coat.<br>
Spread out on a plate to cool. break apart if needed<br><br><br><span style="text-decoration:underline;">Mandarin Salad</span><br><br>
1 Head Romaine Lettuce in bite sized pieces<br>
1/2 cup chopped celery<br>
2-3 green onions<br>
1 tin mandarine orange segments<br>
1/2 cup candied almonds<br><br><span style="text-decoration:underline;">Dressing</span><br><br>
1/4 cup light olive oil<br>
2 tbsp vinegar<br>
2 tbsp sugar<br>
1 tbsp parsley flakes or 2 tbsp fresh parsley<br>
1/2 tsp koscher salt<br><br>
mix dressing. pour on salad. Serve. Enjoy!

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6,522 Posts
<span style="font-family:Arial;">Ingredients:</span><br><br><span style="font-family:Arial;">12 oz. tequila – any brand will do</span><br><span style="font-family:Arial;">1 CoachT</span><br><br><span style="font-family:Arial;">Directions: Add tequila to CoachT 1 oz. at time in 5-10 minute increments. It is vitally important that no other food or beverage be added to CoachT (a) during the addition of the tequila (b) the six hours prior or (c) thereafter. Upon adding the final ounce of tequila, sit back and watch as CoachT bumbles his way through the remainder of the evening. After several hours CoachT will fall into a catatonic slumber. At this point, remove CoachT to a dark, quiet room, keep covered with a blanket and do not disturb for 12-14 hours.</span><br><br><span style="font-family:Arial;">Servings: 1</span>

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5,331 Posts
My Favorite Cookie (<span style="font-size:xx-small;"><span style="color:#C0C0C0;">don't judge me</span></span>)<br><br>
2/3 cup vegetable oil<br>
1 cup granulated sugar<br>
1 egg<br>
1/4 cup Fancy Molasses<br>
1 3/4 cup all purpose flour<br>
2 tsp ground ginger<br>
1 tps cinnamon<br>
1 tsp baking soda<br>
1 tsp baking powder<br>
1/2 tsp salt<br>
1/4 cup sugar for rolling<br><br>
In a bowl, whisk oil with 1 cup sugar. Whisk in egg until smooth. Whisk in molasses.<br>
In a seperate bowl combine all other ingredients except rolling sugar. Pour over oil misture and stir until moist dough forms.<br>
Using 1 tbsp of dough per cookie shape into a ball.<br>
Roll in remaining sugar.<br>
Place on a parchment lined cookie sheet.<br>
Bake in 375*F oven on the middle rack for 12 minutes.<br>
Cool for a minute or so before taking them off the cookie sheet.<br>

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5,331 Posts
I disagree with this recipe.<br>
Especially the last directive.<br>
I could think of better things to do with Coach T in that state. <img alt="" class="inlineimg" src="" style="border:0px solid;" title="Very Happy"><br><br><span style="font-size:xx-small;"><span style="color:#C0C0C0;">a green dress and lip gloss comes to mind first....however given more time i'm sure i could come up with something...</span></span>

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2,370 Posts
2 Tablespoons of cinnamon<br>
and 2 or 3 egg whites<br>
1/2 stick of butter......mmmelted<br>
Stick it all in a bowl, baby<br>
And stir it with a wooden spoon<br>
Mix in a'cup of flour,<br>
You'll be in heaven soon<br><br>
1/4 cup of unsweetened chocolate<br>
and a 1/2 a'cup of brandy<br>
throw in a bag or two of sugar<br>
and just a pinch of vanilla<br><br>
grease up that cookie sheet<br>
cause I hate when my balls stick<br>
preheat the oven to 3-fitty<br>
and give that spoon a lick!<br>
put 'em in your mouth and suck 'em!<br>
(sorry, have it on my ipod, saw the thread and couldn't resist)

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2,370 Posts
This is a 4th generation recipe...and not meant for dieting or cholesterol control.<br><br>
4 oz unsweetened chocolate<br>
1/2 or 8 Tbl shortening - melt these 2 together over a double boiler<br>
2 egg<br>
2 c. sugar<br>
1 1/3 c. milk<br>
3 c flour<br>
3 tsp baking powder<br>
2 tsp vanilla<br><br>
2 Tbl water<br>
4 1/2 Tbl sugar<br>
2 1/2 c. frosting (confection) sugar<br>
1 egg<br>
2/3 c crisco shortening<br>
1 tsp vanilla<br>
1 c. marshmallow fluff<br><br>
Melt chocolate and shortening over hot water (double boiler).<br>
Add 2 eggs, 2 c. sugar, 1 1/3 c. milk, 3 c flour, 3 tsp baking powder, 2 tsp vanilla. Beat well. Place by heapin teaspoonfuls onto ungreased cookie sheet. Bake at 400 for ~6 minutes (wait for tops to split slightly - do not overcook).<br><br>
Bring water and 4 1/2 Tbl sugar to a boil. Mix frosting sugar and egg (raw) and blend with syrup. Add crisco, vanilla and marshmallow fluff and beat beat very hard until creamy. Put filling between 2 similarly sized cakes.<br><br>

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2,065 Posts
I'll play...<br><br>
Lower Fat Chutney Salad<br><br>
2 cups diced cooked chicken OR turkey--( Vegetarian note: I have used very firm baked tofu or tempeh diced small; silken tofu or Texturized Veg. does not work well in this).<br>
1/4 cup mango chutney<br>
1 sm. golden delicious apple - cored, minced<br>
1/4 cup minced celery<br>
1/4 cup minced red or yellow onion<br>
1/3 cup reduced or no fat mayonnaise<br>
2 tsp finely diced dill OR basil, but not both<br>
salt and pepper - to taste<br><br>
-Mix all ingredients together.<br>
-Season to taste with salt and pepper and herbs<br>
Use as a sandwich filling or serve on top of a bed of greens; makes a nice summer brunch or lunch option.<br><br>
Takes about 10 minutes if the chicken is cooked, about 20 if not.<br>
Serves 8 smaller portions or 4 large, hungry-runner portions.

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2,065 Posts
OK--One more. I make this for our luau yearly and it's often requested, but long:<br><br>
Melissa’s Luau Thai Peanut Noodles<br><br>
Allergy note: this recipe contains wheat, fish and peanuts so I’ve had several people that can’t eat it. I have used rice noodles in place of wheat, but the other ingredients are rather essential.<br><br><b>Need:</b><br><br>
1 lb box thin spaghetti noodles, soba noodle or rice noodles<br>
1 medium yellow onion-chopped<br>
1 cup coarsely chopped portabella mushrooms<br>
1 large carrot, julienned<br>
1-2 clove garlic, pressed<br>
¼ cup low fat coconut milk<br>
¼ cup water (or a bit more)<br>
4-5 drops of sesame oil<br>
1/3 cup fish sauce<br>
1/3 cup sugar<br>
¼ cup white rice vinegar—cannot be regular vinegar!<br>
¼ cup shoyu or soy sauce<br>
3-4 large Tbsp. natural chunky peanut butter—more to taste<br>
2 tsp. dried basil or 6-7 springs fresh basil, diced <i>finely</i><br>
2 tsp. veg oil—but not olive<br>
salt and pepper to taste<br><br><i>optional add-ons:</i><br>
diced chicken (about 1 cup),<br>
3-4 water chestnuts, cut in strips<br>
bamboo shoots (about ¼ cup—cooked)<br>
Any other Asian-style veggie you like-about 1/3 c each, finely chopped<br>
Like it spicy? 1 tsp Sriracha (hot Asian chili sauce)—it’s hot, though, so be careful--I've ruined this dish before adding too much.<br><br><b>Do:</b><br><br>
In VERY large skillet, sauté onion, garlic, carrots and portabella mushrooms until onion is translucent- set aside.<br><br>
Boil noodles in separate pot—do not add oil to the pasta water—you want the peanut sauce to stick to the noodles. Drain quickly and do not rinse.<br><br>
In same skillet—add fish sauce, sugar, vinegar, coconut milk, shoyu and water. Mix together constantly on low heat until sugar is dissolved. Add peanut butter and mix until well combined—do not let this boil—keep the temp low. You may need to add a bit more water depending on how thick you want the sauce.<br><br>
Add sesame oil and basil and mix completely again.<br><br>
Drain pasta, add this to the large skillet/peanut mixture and coat noodles well with sauce. You may want to add more peanut butter –do this by adding it to the bottom of the skillet with a little more water and shoyu.<br><br>
Add veggies and/or chicken until entirely heated through.<br><br>
Add salt, pepper and more shoyu if needed- add any sriracha here if desired and mix through.<br><br>
Serves: about 8-10 hungry people. Recipe easily doubled for a party. Also good cold after refrigerated 3 hours or overnight.

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6,739 Posts
These are 2 that I posted over in the PRT yesterday. The thread in question was a request for easy vegetable recipes:<br><br>
--------------------------------------------------<br><b>Not Your Mother's Green Beans</b><br>
from Moosewood Cooks at Home<br><br>
1/2 cup pine nuts<br>
3 to 4 cups water<br>
1 pound green beans<br>
1 lg shallot, peeled and minced, or 1/4 cup chopped<br>
1/4 cup raspberry or balsamic vinegar<br>
1/4 cup olive oil<br>
2 tablespoons chopped fresh parsley, cervil, or basil<br>
salt and pepper to taste<br><br>
Toast the pine nuts in a single layer on a baking<br>
sheet in a 350 degree oven for about 10 minutes or<br>
until golden brown. While the nuts are toasting,<br>
bring the water to a boil in a small saucepan, and<br>
remove and discard the ends of the green beans. Ease<br>
the beans into the boiling water and cook them for<br>
about 3 to 6 minutes, or until just tender.<br>
Combine the shallots or scallions, vinegar, oil, and<br>
herb of your choice in a medium bowl. Drain the beans<br>
thoroughly and immediately add them to the bowl,<br>
tossing them with the dressing. Stir in the toasted<br>
pine nuts. Add salt and pepper to taste. Serve warm,<br>
or chill for 20 minutes and then serve.<br><br>
Note: I've made a number of variants of this recipe.<br><br>
This is a recipe I made up when I had leftover kale from a different recipe. I just eyeball everything.<br><br><b>Kris' Kale</b><br><br>
olive oil<br>
chopped red onion<br>
chopped apple (tart or tart-sweet ones are best)<br>
chopped kale<br>
apple cider vinegar<br><br>
Heat the olive oil (I usually use a TBS at most) in a non-stick pan then saute the onion and apple together until soft. Toss in chopped kale and stir until it turns bright green and softens up a bit (it doesn't get mooshy like spinach can). Add a couple good splashes of cider vinegar, toss, and serve. I usually put a bit of fresh ground pepper on it as well.

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8,330 Posts
I made the pb brownies for the baby shower today. The FIFTH person just paraded into my office asking for the recipe. Pretty soon it'll be on the Internet or something for everyone to steal it and claim it as their own.<br><br>
Oh, wait....

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5,250 Posts
<br><img alt="" class="inlineimg" src="" style="border:0px solid;" title="Very Happy"><br><br>
I might be stopping at the store today for the ingredients. I'm just really in a brownies/pb cup mood!!!!!!

· Premium Member
13,661 Posts
Maureen's Mexicali Texmexi Burrito filling<br>
(I so rarely cook from a recipe, that it's hard for me to give any, but I made this last night and I more or less know what I put in, because I actually had DH do the work <img alt="" class="inlineimg" src="" style="border:0px solid;" title="Wink"> )<br><br>
olive oil<br>
1 onion, chopped<br>
1 large clove garlic, chopped<br>
1 lb ground beef (or turkey or chicken or pork or a mixture or tofu crumbles; whatever floats your boat)<br>
2 tbls ground cumin<br>
Chipotle in adobo, canned, 1-2, with a little adobo sauce<br>
Canned toms, whole, 2-3, with a little liquid<br>
salt and pepper to taste<br><br>
Heat large saute pan and add 2-3 tsp olive oil. Saute onion on med-high until wilted, and turning golden, but take care not to burn. Add garlic and ground beef. Brown beef, taking care not to burn garlic. Pour off excess fat if there is any. Add cumin, give a couple of quick stirs, then toss in chipolte. Smoosh pepper(s) on bottom of pan to break it up, and stir it in. With your hands, over the pan, squish the toms into pan, and add a little liquid if the mixture looks dry. Stir in, and let cook, covered, over med-low, for 5-10 mins. Uncover pan, add s&p to taste, toss a little and let some excess liquid cook down.<br><br>
Make burritos with flour tortillas, avocado, salsa of choice, cheese, and whatever else you like in them. I serve refried beans, rice and something green (salad?) on the side.

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1,279 Posts
I was reading it at my desk, and laughing so hard that tears were streaming down my cheeks! My phone rang, and I thought I pulled myself together enough to answer, but as I picked up the handset, I spied the word "Mackerelly" and just started giggling again,s o I had to hang up without speaking. The person called back and I just had to let it go to voicemail.

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11,648 Posts
Those are awesome <b>Diane</b>! I got a new appreciation of how good Lean Cuisine actually is in comparison to those things.<br><br>
BTW, there's also a quiz related to those cards at this website <a href="" target="_blank">Weight Watchers Card Quiz</a>. I ended up being this:<br><br><b><i>You are Fluffy Mackerel Pudding!! You somehow manage to combine seafood and dessert into your wonderfully fluffy world. We should all be as tolerant of New Taste Sensations. And of big-yolked eggs.</i></b>

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5,859 Posts
From Liam:<br><br>
Leg of Lamb Castillian Style<br><br>
Ingredients: Whole Leg of Lamb<br>
2 Tablespoons Olive Oil<br>
Salt & ground black pepper<br>
2 Tea Spoons chopped fresh parsley<br>
2 Tea Spoons chopped fresh thyme<br>
2 Tea Spoons oregano<br>
1 Tea Spoon paprika<br>
1 glass white wine<br>
2 dessert spoons white wine vinegar<br>
1/2 pint water<br>
2 Cloves of garlic<br><br>
Method: Rub the lamb with the olive oil. Season with salt and pepper.<br>
Mix the herbs and Paprika together and rub the mixture all over the<br>
lamb. (It's messy, but well worth it). Leave for around an hour to<br>
allow the lamb to absorb the flavours.<br>
Cut the garlic into slivers. Stab slits into the lamb with a sharp<br>
knife and insert the garlic slivers all over.<br>
Preheat the oven to Maximum and put the lamb (in a roasting dish!)<br>
into the oven for fifteen minutes.<br>
Meanwhile, mix the water, wine and vinegar and bring to the boil.<br>
Reduce the temperature to 190 degrees celsius (work it out in farenheit) -<br>
Pour half the liquid over the lamb and return to the oven.<br>
Cook for 1 and 1/4 hours. Baste with the remainder of the liquid and<br>
return to the oven for a further 45 minutes.<br><br>
Serve with new potatoes, seasonal veg, and if you like gravy make it<br>
from the juice of the lamb.<br><br>
Note - The timing suits my fan oven. Check towards the end of cooking.<br>
With the herb crust, it's meant to be blackish on the outside, so<br>
don't be alarmed, the meat will be very tender (at least mine was<br>
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