Open your fridge and grab whatever looks good in a salad.

Here are my usual picks:

-Fresh strawberries
-Red and green peppers
-Onion
-Radish
-Ham cold cuts
-Bacon bits
-Carrot
-Cheese
-Parmesan cheese
-Ceaser dressing
-Romain lettice

Wash, chop and cut everything up, throw it all in a bowl, add dressing and toss. Add a slice of bread to the side for a great lunch!


-------

If one, settling a pillow by her head,
Should say: "That is not what I meant at all. That is not it, at all."

Ingredients:
Boneless Chicken Breast
Italian Dressing

Directions:

1. Place the chicken in a container and add italian dressing until all breasts are covered.

2. Place in the refrigerator for at least 8 hours. The longer it sits, the more flavor you get.

3. When ready to cook, drain the leftover dressing, and grill the chicken until it is done.

Easy, and if you do it in the morning, it will be done in time to eat that night. If anyone here has the vacuum seal style containers, you can marinate the chicken in about 3 hours instead of 8.

-------
What the h-e double hell?

This actually takes about 1.5 hours to make, give or take some time.

Makes 3-4 servings / 6-9 crab cakes.

1 lb   lump crabmeat
1/2 cup breadcrumbs
2 eggs
1/4 cup mayonnaise (do not use dressing)
1 teaspoon Old Bay Seasoning
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
1 teaspoon mustard

Edit: I entered things in incorrectly, and I'm going to post the correct way to cook it later tonight.

(Edited by CeramicFrog at 6:28 pm on Aug. 12, 2006)

-------
"Give me a museum and I'll fill it." - Pablo Picasso

1 1/2 cups frozen unsweetened red raspberries, thawed

3/4 cup semisweet chocolate chips

2 Tbsp. sugar

1 cup whipping cream

Place strainer over medium bowl; pour berries into strainer. Press berries with back of spoon through strainer to remove seeds; discard seeds. Reserve 2 Tbsp. raspberry puree for topping.

In small saucepan, combine chips, 1 Tbsp. of the sugar and 2 Tbsp. of the whipping cream. Cook over low heat for 3-4 minutes or 'til chocolate is melted, stirring constantly. Stir in remaining raspberry puree. Cool 10 minutes or 'til completely cooled.

In a small bowl, beat remaining cream until soft peaks form. Add remaining 1 Tbsp. sugar; beat until stiff peaks form. Reserve 1/2 cup whipped cream for topping.

Gently fold remaining whipped cream into chocolate mixture. Spoon into dessert dishes or parfait glasses. Refrigerate at least 1 hour.

Fold reserved 2 Tbsp. berry puree into reserved 1/2 cup whipped cream. Refrigerate until serving time. Just before serving, pipe berry whipped cream onto mousse.

Serves 4

It's amazing! i made it yesturday and it's sooooooo good!


-------
That sad single girl has gone, for now at least.

Tropical surprise.

Tropical or orange juice

Lime cordial

Grenadine

A glass

A pretty straw

get an ordanary drinking glass and fill 3/4 of it with tropical or orange juice.

add two tea spoons of lime cordial and a dash of grenadine.

Don't mix it up, this will ruin the taste.  
Place a straw into it and drink away!!!!!

(Edited by abiloo at 12:38 pm on Aug. 13, 2006)

-------
That sad single girl has gone, for now at least.

Ingredients and Materials:
1 ripe avocado
2 cups of milk
2 cups of ice (crushed if your blender can't do it)
sugar to taste
1 blender/smothie maker

Procedure:
Remove the flesh of the avocado.  The way to do this is to cut around the fruit long-ways around the seed.  Split apard the sides.  The large pit will have to be removed.  Just scoop it out if you want to do it quickly.  (Visual Aid.)

Place all ingredients into blender and pulse until well mixed.  If you want to save the sugar until the end so that people can put as much as they like themselves, then do so.

-------
Please change your signature.

A Very good meal, goes down nicely

•  500g new potatoes, scrubbed
•  5-6 tbsp olive oil
•  few sprigs of rosemary
•  8 garlic cloves, skin on and lightly crushed
•  knob of butter
•  sea salt and freshly ground black pepper
•  4 fillet steaks, about 180g and 4cm thick

Method
Preheat oven to 220°C/Gas 7.
Place the new potatoes in a large pan and fill with cold water to cover. Add a generous pinch of salt, partially cover with a lid and simmer for 15-20 minutes until the potatoes are just tender when pierced with a skewer. Drain and refresh under cold, running water. Halve the potatoes and pat dry with kitchen paper. Set aside.
Season the steaks all over with salt and pepper. Heat a large non-stick frying pan until you can feel a strong heat rising. Cook the steaks for about 2-3 minutes, turning them to seal all over. Remove from the pan.

Meanwhile, finish off the potatoes. Heat the olive oil in a frying pan and add the garlic and rosemary, followed by the potatoes. Sauté over a fairly high heat, until the potatoes are golden brown - stir throughout to prevent them sticking to the pan. Add a knob of butter towards the end of cooking, season generously with salt and pepper.
When ready, serve the steaks with the sautéed potatoes. And any other vergetables you would like to go with it. Steamed vegetables to you choice go quite well.

This is a fun spice cake thats still currently cooking in my oven. I can't officially vouch for the recipe yet, but I'll verify as soon as I pop the bread out of the oven.

Ingredients

3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins

Instructions

1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves.

p.s. recipe found here


-------
if I used my love powers, to turn the middle east to ash, then melt
that ash and condense it, then mix it with some really crazy gas and
condense it until it glowed orange, my love would be the size of that
gigantic condensed glowing ball

Just so you're aware, this isn't an official recipe, persay. I basically just threw all of the stuff I had in my kitchen into this recipe, without measuring, so be forewarned that all of these amounts are estimates.

Ingredients

1 medium to large zucchini
1/2 cup sliced onions
1/4 cup diced garlic cloves
1 1/2 to 2 cups bread crumbs
1/8 cup tomatoes
butter

Instructions

1. slice the zucchini in half, lengthwise. Scoop out the pulp (the part with the seeds) and break apart pulp into small pieces. l  

2. sautee onions and garlic in butter, in a saucepan on medium to medium-high heat. Add tomatoes, pulp, and breadcrumbs and mix in the saucepan.

3. put the saucepan mixture into the scooped out zucchini halves (like filling a boat) and bake for 20-30 minutes on 350 degrees. Zucchini should be fairly soft after baking - slice and serve.

-------
if I used my love powers, to turn the middle east to ash, then melt
that ash and condense it, then mix it with some really crazy gas and
condense it until it glowed orange, my love would be the size of that
gigantic condensed glowing ball

Ingredients:

lemon juice
garlic powder
minced onions (dried)
chicken flavored ramen noodles

Cook the ramen as you usually would, including pouring in the chicken flavoring. Right after you pour in the chicken flavoring, pour in a moderate amount of lemon juice, minced onions, and garlic powder. I never measure the ingredients; I just give each bottle a few shakes and that seems to do the job.

-------
"Give me a museum and I'll fill it." - Pablo Picasso

Ingredients:
two eggs

Boil two eggs for ten minutes. After ten minutes of boiling, put the eggs on ice to cool off. When the eggs are cool enough to hold in your hands, peel the shells off of them. Cut the eggs in half width-wise. Arrange eggs in a pretty square formation on a plate or dish, facing with the yolk upwards.

-------
"Give me a museum and I'll fill it." - Pablo Picasso

Ingredients
---------------------

7 cups of vegetable or chicken stock
1/4cups of diced shallots or onions
1/4 cup diced red pepper
1 chicken breast, cut into small cubes
1 clove minced garlic in 2 tbsp olive oil or butter
2 cups of rice
1/2 tsp of salt and pepper each
1/2 of Parmesan grated cheese
2 tbsp butter

Directions
---------------------

1. Heat 7 cups (1.75 L) of vegetable or chicken stock; keep warm.

2. In a large, heavy-bottomed saucepan, saute shallots/onions, peppers and garlic in 2 tbsp olive oil or butter over MEDIUM heat until soft. about 3minutes. Cook chicken.

3. Add 2 cups rice and 1/2 tsp each of salt and pepper. Stir constantly for 1 or 2 minutes, without browning.

4. Using a ladle, pour in hot stock 1/2cup at a time, stirring constantly. Wait until liquid is absored before adding more. Adjust heat as necessart ro maintain a slow boil. Continue cooking and stirring the rice, adding 1/2cup of stock at a time, for 17 to 20minutes or until rice is al dente (tender but still firm). 2 cups of rice will absorb approximately 6 to 7 cups liquid.

5. Remove from heat. Stir in 1/2 cup Parmesan grated cheese and 2 tbsp butter.

Serve immediately.

***Peppers and chopped chicken are not from the orignial recipe

***Can be cooled and reheated easily for leftovers. I love this dish!

-------

If one, settling a pillow by her head,
Should say: "That is not what I meant at all. That is not it, at all."

Hot chocolate fondant
Ingredients
2 servings

# 50g unsalted butter, plus extra to grease
# 2 tsp cocoa powder, to dust
# 50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces
# 1 free range egg
# 1 free range egg yolk
# 60g caster sugar
# 50g plain flour
# icing sugar to dust
# vanilla ice cream to serve

Method

Preheat oven to 160˚C/Gas 2.

Butter two large ramekins, about 7.5cm in diameter, then dust liberally with cocoa, shaking out any excess.

Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.

Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes.

Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a spoonful of vanilla ice cream.

1. 1 1/2 tubs of sugarfree-fatfree cool whip
2. 2/3 of a container of crystal light lemonade mix
3. 2 tablespoons egg whites
4. 2 tablespoons lemon juice and lime juice each
5. 2 cups of splenda

*blend the cool whip together*
*add the lemonade mix, egg whites, && juices*
*add the sugar*
*put in a pie crust*
*pour into the crust and top w/ lime garnish*
*place in freezer for 4 hours*

PIE CRUST
1. buy a pre-made pie crust
2. put slits in the crust
3. put in the oven on 350 for 20 minutes
4. come out and pour into the crust


-------
rest in heaven T.G.C. have fun making Jesus laugh.

500 ml (2 cups) cooked brown or white rice
1 egg, beaten
125 ml (1/2 cup) shredded cheddar cheese
50 ml (1/4 cup) tomato sauce
5 ml (1 tsp) Italian seasoning
1 ml (1/4 tsp) each garlic powder and black pepper
30 ml (2 tbsp) grated Parmesan cheese
250 ml (1 cup) grated mozzarella cheese
75 ml (1/3 cup) sliced fresh mushrooms
75 ml (1/3 cup) thinly sliced zucchini
50 ml (1/4 cup) sliced ripe olives
50 ml (1/4 cup) diced red pepper
15 ml (1 tbsp) chopped fresh parsley

Instructions:
-----------------------------------------------------
In small bowl, combine rice, egg and cheddar cheese. Press into well greased 30 cm (12-inch) pizza pan. Bake at 400 C (200 F) 5 to 10 minutes, or until crust is lightly golden. In another small bowl, combine tomato sauce, Italian seasoning, garlic powder and black pepper; spread over crust. Sprinkle with Parmesan cheese.

Layer 1/2 the mozzarella cheese, mushrooms, zucchini, olives and red pepper. Top with remaining mozzarella cheese and parsley. Bake 8 to 10 minutes longer or until vegetables are tender crisp and cheese is melted.

-------
I wanna watch you bleed. //