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| daywane:
This sound like it would taste like crap. It is very good. I had tasted one and ran home and made a batch. (well a week ago) 1 and 1/2 cup of veg. oil 1 packet of ranch dip powder mix in a bowl. get a large zip lock bag and put in one BOX of saltine crackers pour mix over crackers. mix around as you walk by it, (every so often) let sit over night. your done. I added a hand full of crushed red peppers |
| Silas (son of Silas):
Another vegetarian Recipe: Ocean Chowder This is a rich and delicious vegetarian alternative to New England clam chowder. Yield 6-8 servings Time 45 minutes Tools * strainer * bowl * knife * large heavy-bottomed pan * wooden spoon Ingredients * ¼ c arame (seaweed) * 2 T butter * 2 medium yellow onions, diced * salt * 1 T garlic, minced * 2 stalks celery, diced * 1 large carrot, diced * 2 pounds Yukon gold potatoes, diced * 2 bay leaves * 4 c vegetable stock * 2 c heavy cream * 2 T fresh parsley, chopped * 1 T fresh thyme, chopped * black pepper Directions Place arame in strainer and rinse well. Transfer to bowl, add cold water until barely covered, and let soak for 10 minutes. Drain, chop very coarsely, and set aside. Meanwhile, melt butter over medium heat, add onion and ½ t salt, and sauté, stirring occasionally, about 10 minutes, until soft and translucent. Add garlic and sauté another minute, then add celery and carrot. Cook 5 minutes, then stir in arame, potatoes, bay leaves, and stock, and bring to a boil. Reduce heat to low and let simmer about 20 minutes, until potatoes and carrots are just cooked. Add cream and herbs, and simmer over low heat, stirring frequently, for 10 minutes. Remove bay leaves, season with salt and pepper, and serve |
| zengjing0813:
:badmood: ::)This is going to sound funny, but I have the Cooking for Dummies book |
| Silas (son of Silas):
Paçoca de Amendoim Paçoca de amendoim tastes slightly like the inside of a Reeses peanut butter cup, but with a difference - it's made with cassava flour (made from the root of the manioc plant). The manioc flour gives it a distinctive, delicious flavor. You can use either manioc flour (farinha de mandioca), which is more coarsly ground, or manioc starch (almidón) for this recipe. If you use manioc meal the candy will be more crumbly. Either way, this is a crumbly candy, best paired with a hot cup of coffee for washing it down. You will need a food processor to make this candy. Ingredients: * 1 1/2 cup peanuts, lightly salted * 1 1/4 cup light brown sugar * 3/4 cup manioc flour or manioc starch * pinch of salt * 1/4 cup condensed milk Preparation: 1. Process the peanuts with the sugar, salt, and manioc meal until very finely ground. 2. Add a tablespoon of condensed milk and process for 30 seconds. Check if mixture is starting to come together by pressing some into a ball with your fingers. 3. If the mixture will form a ball that stays together well, it's ready. If it is still too crumbly, add more condensed milk and process. 4. Press mixture into a square 8 inch by 8 inch pan lined with wax paper. Press down firmly. 5. Remove candy from pan by lifting out the wax paper, and cut into smaller squares. 6. You can also use greased cookie cutters (simple shapes) to cut pieces out of the candy, or press the candy into molds to shape it. 7. Store in an airtight container. Variation: Dip squares of paçcoca into melted chocolate, and let cool on wax paper. |
| Rick:
Rick's Amazing Dip 1 Bag Tostitos (or your favourite) Nacho Chips 500ml of Hot Salsa (as 'non chunky' as you can find) 500ml of Sour Cream (NOT low fat - it changes the taste... ...odd, I know) 500ml of rough shredded OLD Cheddar Cheese 250ml - 500ml (I like the latter) of sliced green olives with pimento (don't buy pre-sliced - I don't know why, but they taste different) 250ml of hot pepper rings Shred your cheddar cheese roughly (the big holes on your hand grater) and slice your green olives to just under 1/4" thick. Mix all ingredients (salsa, sour cream, cheese, green olives and hot pepper rings) in a bowl, cover with plastic wrap and refrigerate for AT LEAST 1 hour, or BETTER YET, overnight. Unwrap, and serve. When I first had this recipe, I looked at it intently (mostly, because it was a pink/salmon colour) as it does NOT look appetizing at first glance. The green olives and the hot peppers are a standout, but when I dipped the first chip into it, and tasted it, it was AMAZING. I'm certain it's to blame for some of my weight gain, as I can recall to eating almost half of it over the course of a single day... ...myself. (Yes, it's that addictive.) I'd be interested in others' critique of my recipe, since it's a bit beyond the "7 layer dip" that always seems to make it to our family functions. Enjoy! |
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