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| DrewKaree:
You are SO screwed up with your long-ass cake recipe. Try this instead. Dump Cake. Get a 9 x 13 inch pan. Grease and flour the sides and bottom. Instead of using flour though, use a bit of the cake mix. Dump the ingredients into the pan. DO NOT MIX! Dump in this order: 1 can cherry pie filling 1 can crushed pineapple 1 box yellow cake mix, dry 2 sticks melted butter Bake at 350 degrees for 1 hour. Serve in pan. For us guys here, I hereby rename this SlackerCake Extrordinaire ;D |
| MYX:
Ok, I am the cook of the house too. Unfortunatly I get into trouble because I take way too long. But hey if the end result is really friggin good then it is worth it. My first offering...."Chinese Chicken Salad" This is pretty quick and realllllly good. Although I don't know if an actual Chinaman really created this. But who knows? Dressing: 1/2 C Salad Oil 1 Tbsp Soy Sauce 1/2 C Sugar (actually a litle under 1/2 cup) 1/4 C Wine Vinagar (I have used White vinager and it works fine) 1/4 Tsp. Pepper (prefferable fresh cracked) 1/2 Tsp. Salt 2 Tsp. Sesame Oil (yum) Mix together. I usually make some and put it in the fridge as it stores just like salad dressing. Nothing in there to go bad. I usually do not use the whole batch for the salad. This would lead to soup not salad. Now the salad: There are a lot of steps you can skip. However every step you skip reduces flavor. My suggestion is take the time to make it right. Right? Right! Ingredients 1.5 cups of cubed chicken (um... cooked). I like to use the fried chicken strips from the Kroger deli 2 Pkgs Ramen noodles(oriental flavoring) 1 Tbsp. Sesame seeds 1/4 Cup Slivered Almonds 6 chopped green onions Shredded Lettuce or Nappa Cabage In a skillet, on med heat, melt 1 Tbsp. and lightly toast almonds. Add a dash of salt while toasting. Remove from the skillet. Crunch up the Ramen noodles and keep the seasoning to the side (but keep it. You will use this soon) In that same skillet put a chunk (about 1/3 cup) of butter when the butter is melted add the crunched ramen noodles and cook till lightly toasted. Add the almonds, seeds, and the oriental seasoning and stil together. Remove from the skillet. Pour the almond noodle stuff over the top of the lettuce. Add the chicken and green onions. Toss and add dressing to taste. Eat lots and lots. More to come. |
| MYX:
Chiggin Friggin Faheetaz Rite den, You tage the chickee and yu chobit up into a bunch of liddle peeses. Den take the joos of won hole lime, and douce da berd. Den take a good shaken of cumin, to da berd. Den take a big honken salt, to da berd. Den peppa dehell out of da berd. Den pour sum utaleeyun dressin onit. miksit up realll nise. Ledit sit. (meen wile) Strta chippin sum ongyons. slyses man, lots and lots of slyses. 6 small or 3 larj ongyons shud be enuf. On LOW heat cuk the ongyons up into a byutifil sloppy mess -a- golden brown. As they r cukin, put sum uh dat der utaleeun dressin and pour it on du ongyuns. Mind dat ya don put tu much oritll take over the ongyun flavor and du not overcuk du ongyuns. Remoov du ongyuns to a bowl. letem sit. Now, seein that thu ungyuns are dun, it is time tu cuk da berd. tern da heat to oooh frigin hot. Put the cast irn skillit on the ooh friggin hot stove. get the skillit ooh friggin hot. Do the water (spit) test. If a drop of water (spit) dances on du skillit, itz ooh frigin hot. Pour da chiggin intu du skillit. It will smoke, sputter, and splat, (be ready to kleen). Spread the chiggin eavenly so as much as possible can cuk before and stirin. Let it sit for a cupl of minits then stir fairly often. When it is perty clear dat the chiggin is just about cukked, add du ongyuns. Stir together senslessly. When the chiggin iz cukked, remoov it frum da stove. top wid salsa, refried beeeens (freeholeez), and a hol lot of uthu crap. rap it in uh flower torteeyah. mortakum soon |
| pointdablame:
I simply refuse to read that last post... that is totally rediculous. |
| USSEnterprise:
Chicken/Veal marsala 1 Pound Chicken/Veal Cutlets 1 cup flour 1 tsp Salt 1/2 tsp ground black pepper 1 1/2 sticks of salted butter 1/2 Pound Mushrooms, sliced 4 cups Marsala Wine 1 Tbsp Lemon Juice combine 3/4 cups flour w/ salt and pepper in a plate. dredge the cutlets in the flour mixture. In a large pan, 1 stick of the butter on med heat Throw the chicken in. Cook ~5 min per side. Remove from pan and set aside. In same pan, melt the rest of the butter. Throw in the mushrooms. Sautee until soft and beginning to brown. Add the wine. Continue to cook until wine is steaming. Add between 2 and 4 Tbsps of the remaining flour to thicken the sauce if you like. Return the chicken to the pan.cook for another 10 to 15 minutes, until the majority of the alcohol has cooked off.Add the lemon juice. Serve over pasta. Cooking is fun |
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