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    Thread: The original recipe thread

    1. 03-17-2003 03:38 PM #51
      Luke's(Mad Dog's) recipe for :
      Feta covered crackers
      you will need:
      Crumbled Feta
      Vegetable oil
      Pita Bread
      cut 2 pita pockets in 1/4's, then unfold and tear them at the edge making a total of 16 triangular pieces
      spread evenly on cookie sheet
      mix 1 tblspn of vvegetable oil in with entire container of pesto(half pint or whatever it is... i can't remember)
      put small amounts of the pesto mixture on each piece of the pita bread(about 1 tsp)
      top with crumbled feta and bake at 350 degrees for 12-15 minutes or until pita is crunchy.

      it's really good!! [IMG]http://*****************.com/smile/emthup.gif[/IMG]

      [Modified by Mad-Dog-Tannen, 3:39 PM 3-17-2003]

    2. Member
      Join Date
      Sep 16th, 2000
      1994 Land Cruiser
      03-25-2003 12:45 PM #52
      Korean Beef

      Cooper I made this last night. Very nice. Next time however I'm going to have to dial back the amount od Soy sauce. It was a bit salty with a 1/2 cup. I might also recommend marinading for 18 hours at 4ºC. Finally I reserved some of the scallions till the end. Very nice flavour and colour.
      Thanks again and Cheers

    3. Senior Member
      Join Date
      Sep 11th, 2000
      03-25-2003 01:08 PM #53

    4. 04-02-2003 08:21 PM #54
      On top of spaghetti...

    5. Administrator LangsamKafer's Avatar
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      Jul 17th, 2001
      2015 Equinox
      04-07-2003 06:51 PM #55
      ...All covered with cheese,
      I lost my poor meatball,
      When somebody sneezed.
      It rolled off the table,
      And on to the floor,
      And then my poor meatball,
      Rolled out of the door.
      It rolled in the garden,
      And under a bush,
      And then my poor meatball,
      Was nothing but mush.
      The mush was as tasty
      As tasty could be,
      And then the next summer,
      It grew into a tree.
      The tree was all covered,
      All covered with moss,
      And on it grew meatballs,
      And tomato sauce.
      So if you eat spaghetti,
      All covered with cheese,
      Hold on to your meatball,
      Whenever you sneeze.

    6. Member
      Join Date
      May 3rd, 2001
      2016 GTI PP, 1982 Alfa Spider, Cannondale R700
      04-09-2003 10:20 AM #56
      This is super yum... (and really easy to make)
      2 Cups Penne Rrggate pasta
      1/2 Cup Tomato sauce
      2 Cups Grated cheddar cheese
      1/4 Cup Grated Parmesan
      2 Cups Milk
      1/4 Cup Butter
      2 Tbsp Flour
      1 Small tomato
      1 Small clove garlic
      2 Tsp Oregano
      1 Tsp Salt
      1 Tsp Pepper
      Tobasco Sauce and Worchesteshire Sauce to taste (a couple of drops).
      Melt butter and add flour, stirring out lumps.
      Slowly add milk, stirring frequently. Continue stirring until thinkened.
      Add grated cheese, stir until melted.
      Add spices and tobasco and worchesteshire.
      Add tomato sauce and garlic. Mix thoroughly.
      In a baking dish, combine cooked pasta and cheese sauce. Mix through. Slice tomato and place (3-4) slices on top of pasta (don't cover it all). Sprinkle surface with grated parmesan.
      Bake @ 350F for 30 min.
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    7. Member
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      May 3rd, 2001
      2016 GTI PP, 1982 Alfa Spider, Cannondale R700
      04-09-2003 10:28 AM #57
      This is my spin on traditional greek village salad.
      1 English Cucumber
      6 Roma or plum tomatoes
      1/2 Purple Onion
      350g Greek Feta (not the domestic poop)
      Cube cucumber, tomatoes, cheese and onion. 5cmx5cm cubes (roughly 1/2 inch square). Layer in a glass bowl (for effect)

      3/4 Cup extra virgin olive oil
      1/8 Cup White balsamic vinegar
      1/8 Cup Lemon juice
      2-3 Cloves of garlic (finely chopped)
      1 Tbsp Oregano
      1 Tsp Salt
      1 Tsp Pepper
      Combine all ingredients in bowl and whisk. Pour over salad. Chill.
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    8. Member
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      2016 GTI PP, 1982 Alfa Spider, Cannondale R700
      04-09-2003 10:39 AM #58
      Traditional Punjabi Chana (lentil or chick pea dish)... despite the fact that i'm not indian.
      1 Can Chick peas (or 2 Cups Chana dal)
      1 1/2 Cup water
      1 Red pepper (Diced)
      1 Small onion (Diced)
      1 Tsp freshly ground ginger
      2 Cloves Garlic
      2 Tbsp Butter
      1/2 Tsp Cumin
      1/2 Tsp Tumeric
      1/2 Tsp Corriander
      1/2 Tsp Cayenne Pepper
      Juice of 1 lemon
      Chick peas:
      Throw peas in a pot with water, low boil until water is nearly evaporated.
      Melt butter in saucepan. Saute peppers and onions in butter (until translucent - do not let brown!). Add garlic and ginger to onion and pepper mixture, let saute for an additional minute.
      Add vegetable mixture to chick peas, mix in dry spices. Pour juice of 1 lemon over top, mix well.
      Serve with basmati rice.
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    9. Member
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      2016 GTI PP, 1982 Alfa Spider, Cannondale R700
      04-09-2003 10:49 AM #59
      These rule.
      1 Cup White sugar
      1 Cup Brown sugar
      1 1/2 Cups White flour
      2 Cups Quaker oats (finely ground)
      1 Tsp Baking soda
      1 Tsp Baking powder
      1/2 Tsp Salt
      1/2 Cup butter
      1 Egg
      12 Oz Semi Sweet choc chips
      1 Milk chocholate bar chopped (whichever u like, optional)

      Soften butter. Cream butter and sugars. Add egg, mix well. Add flour, salt, baking soda and baking powder, mix well. Add finely ground oatmeal, mix well. Add chocolate, mix until dough is uniform in appearance.
      Roll dough into balls, 4cm in diameter (roughly). Place on greased baking sheet and bake @ 350F for 10-12 minutes (until lightly browned ontop). Keep an eye on em.
      Yields around 2 doz cookies.
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    10. 04-10-2003 03:55 PM #60
      I 100% ganked this recipe from Epicurious, but I make it all the time and it's so very tasty I had to share this with my fellow Vortexers. This tastes just like the stuff you get at Chinese restaurants, but with better quality beef. I also add a chopped red pepper to the mix. Sprinkle with toasted sesame seeds and it is divine!
      Can be prepared in 45 minutes or less. Serves 2-3.
      For the beef
      2 teaspoons soy sauce
      1/4 teaspoon sugar
      1/4 teaspoon salt
      3/4 pound boneless sirloin (I use top round, cheaper and works just fine), cut across the grain into 1/4-inch-thick slices
      For the sauce
      1 tablespoon cornstarch
      1 tablespoon soy sauce
      1 tablespoon medium-dry Sherry
      1/4 cup chicken or beef broth or water
      1 teaspoon sugar
      2 teaspoons Oriental sesame oil

      3 tablespoons vegetable oil
      1 tablespoon minced peeled fresh gingerroot
      1 tablespoon minced garlic
      a 4-inch fresh red chili, seeded and minced (wear rubber gloves) or 1/2 tablespoon dried hot red
      pepper flakes
      1 pound broccoli, cut into flowerets and the stems peeled and cut into 1/2-inch-thick
      cooked rice as an accompaniment
      Prepare the beef:
      In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes.
      Make the sauce while the beef is marinating:
      In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil.
      Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, and the chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice.

    11. Member davidpg's Avatar
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      Nov 26th, 2000
      Montreal, Quebec, Ca
      2000 B5 Wagon, 87 Scirocco 16V, 00 GTI
      04-11-2003 02:18 PM #61
      I posted this recipe in another thread, but it deserves to be here...
      This is my girlfriend's made-up recipe, so it is called:
      Canard Roti au Porto Blanc a la Caroline (Roast Duck in White Port):
      Get a nice sized whole duck, and wash and trim it slightly (don't remove the fat...it's the best part!). Get a whole thing of garlic, cut the top off it, and place the whole thing inside the duck.
      Plop the thing into a nice deep roasting pan (with a cover) BREAST SIDE DOWN!! Add 1 cup of chicken stock (even a can of Campbell's will do), and half a bottle (375ml) of your favourite white port.
      Add fresh herbs to liking (thyme, etc), and fresh ground pepper (if you can!). You can add a small small sliced onion if you like.
      Place it in the oven (covered) and cook at 300-320 degrees for 2 hours. Baste 3-4 times during.
      After the 2 hours, turn the duck in the pot so the breasts are facing up... ). Return to oven still covered and cook for 30 minutes.
      At this point, remove the cover from the pot, and continue to roast for another 30 minutes (baste 2 times during).
      After these 3 hours, you will have one of the most amazing meals possible.
      Serve with a nice Pinot Noir or a Chianti Classico.
      "It is like an drunken anglo ultimate fighting dojo." - CBJ...
      "Hell I can't live peacefully with two bagel makers within a half kilometer of each other much less two cities." - CBJ once again!

    12. 04-27-2003 03:42 AM #62
      I have one addition to that great "French Onion soup recipe" as I've been cooking it for years. While the onions are frying near the end, add at least one tbsp of sugar, this will caramalize the onions, darken the brine and add more flavour. This little secret you will love. Trust me on this one.

      Modified by okanagan45 at 4:41 PM 4-27-2003

    13. 05-06-2003 05:35 PM #63
      This is my fav. all time recipe.. i make it all the time...
      Chicken Marsala

      4 boneless, skinless chicken breasts cut into bite-sized pieces
      1 cup flour
      1/2 cup Parmesan cheese
      1/2 teaspoon salt
      1/4 teaspoon pepper
      1/8 teaspoon garlic powder
      2 - 4 tablespoons cooking oil (or more, if needed)
      1/4 cup Marsala wine
      2 tablespoons lemon juice
      2 cups chicken broth (canned or dry bullion cubes mixed with boiling water)
      8 oz. sliced fresh mushrooms, or small can of mushrooms, drained

      Mix the flour, Parmesan cheese, salt, pepper and garlic powder together in a bowl.
      Heat the cooking oil in a large skillet.
      Dredge the chicken pieces in the flour mixture and put into the skillet. Stir them around until they are golden in color.
      You may have to cook half of them at a time and remove them to a plate or bowl while cooking the rest, and you may have to add more cooking oil.
      After all the chicken is browned, put it all back into the skillet and add the Marsala wine and stir the chicken pieces around in it.
      Then add the lemon juice and stir the chicken around it that.
      Now add the chicken broth and the mushrooms.
      Make sure it all comes to a boil then simmer on low heat for about 10 minutes or until the mushrooms and chicken are fully cooked and the sauce has thickened.
      To thicken the sauce, use the remaining flour mixture or about 2 tablespoons plain flour mixed in about 1/4 cup cold water and stir it into the sauce.

      I usually serve this with baked potatoes and a vegetable.
      If you want to bake potatoes, preheat the oven to 375. Wash the potatoes and rub a little shortening or margarine on them. Prick the skins with a knife and place in the oven on a baking sheet or directly on the oven rack. Bake for about 1 hour. Put the potatoes on to bake before you start the Chicken Marsala.
      I would recommend one of the pre-packaged vegetable dishes available in the frozen food section that you simply microwave and they are ready to serve. The Birdseye ones are good and are about enough for two people. You can microwave the veggies while the Chicken Marsala is simmering at the end.

    14. Member Clean97GTi's Avatar
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      Nov 28th, 2001
      Las Vegas, NV
      '11 Jetta Sportwagen TDI
      05-12-2003 06:16 AM #64
      English Toffee
      8oz real butter, unsalted (margarine doesn't work too well)
      1 cup white granulated sugar
      1 tbsp Maple Syrup
      1/4 cup water
      Melt all ingriedients in large skillet over med-hi heat(this is my gas range at home) stir constantly. When mixture has reached a reddish-brown color, pour into 10" round cake pan. Allow mixture to cool and harden. Drop on counter to crack the toffee.
      Crush some up and sprinkle over ice cream.

      Modified by Clean97GTi at 6:16 AM 5-12-2003

    15. Member audiphile's Avatar
      Join Date
      Aug 17th, 2001
      CX9 & MK7 R
      05-12-2003 06:19 PM #65
      Quote, originally posted by LangsamKafer »
      ...All covered with cheese,
      I lost my poor meatball,
      When somebody sneezed.
      It rolled off the table,
      And on to the floor,
      And then my poor meatball,
      Rolled out of the door.
      It rolled in the garden,
      And under a bush,
      And then my poor meatball,
      Was nothing but mush.
      The mush was as tasty
      As tasty could be,
      And then the next summer,
      It grew into a tree.
      The tree was all covered,
      All covered with moss,
      And on it grew meatballs,
      And tomato sauce.
      So if you eat spaghetti,
      All covered with cheese,
      Hold on to your meatball,
      Whenever you sneeze.

      anyone who knows the whole song needs mental evaluation
      GREAT thread btw... I have at least 10 on the "to try" list!
      dasjettakartell - immortalized on the wall, forgotten on the floor

    16. 05-17-2003 05:54 PM #66
      Quote, originally posted by CBJ »
      What you are going to need.
      A leg of lamb 2 3/4- 3 1/2 lbs (~1.5 Kg)
      Place in the center of an oven, lid off, at 140C/275F/gas 1 for 4 hours, baste every 1/2 hour or so.
      - After 4 hours raise temp to 230C/425F/gas 7 for 1 hour. This will reduce the sause brilliantly.

      Sounds great, I love lamb. I also like to use that Dutch Oven. Gives everything a nutty taste. But, a few questions.
      Is the leg of lamb boned and rolled, or are you carving from the whole leg? And what is meant by, "gas 1 for 4 hours" and "gas 7 for 1 hour"?
      I appreciate the C/F degrees, but would it be different if I used electric?
      What have I missed.

    17. 05-20-2003 10:53 PM #67
      This is my personal recipe for French Onion Soup...
      Please let me know if you make it, and tell me what you think.
      warning: this makes a Giant vat large enough to serve 10.

      Dianalynn's French Onion Soup
      3-4lbs yellow onions
      1/2 cup butter
      2 Tablespoons flour
      10 cups chicken stock
      5 tablespoons molasses
      2 bay leaves
      dry sherry
      baguettes or potato rosemary bread
      Gruyère cheese
      Chop up onions to desired size, usually bitesized.
      Melt butter on med, in huge pot.
      Saute onions until golden (30 minutes)
      sprinkle flour over onions, stir and cook a few minutes.
      Add chicken stock, boil 5 minutes until thick.
      Add molasses, stir.
      Add parsley, theyme, and bay leaves.
      Reduce heat to low, cover partially.
      Cook until onions are tender (40min)
      Add sherry to taste (6 tablespoons)
      Chop up baggetes and put in individual bowls.
      pour soup in bowls
      shred cheese over.

      Modified by dianalynnxk at 7:54 PM 5-20-2003

    18. 05-21-2003 06:39 PM #68
      stapuff burgers
      2 lbs ground beef (makes 7-8 burgers)
      cheese slices (american works)
      Dales marinade (or grocery equivalent)
      Onions (doesnt really matter which type, I like red and vidalia)
      Charcoal Grill
      Chop up an onion. Get about 1/8-1/4 lb of beef and make a patty out of it. Blend in chopped onion with it. Make another one. Soak both in dales. Fold a slice of cheese twice into a square. Put cheese slice in between the 2 patties and seal the edges around it. Grill on charcoal grill in indirect heat so the cheese doesnt all leak out. Once done, put on bun and eat. No ketchup necessary.

      Modified by stapuff at 3:40 PM 5-21-2003

      Modified by stapuff at 3:40 PM 5-21-2003

    19. Member quasil's Avatar
      Join Date
      May 23rd, 2003
      2000 Jetta VR6
      06-17-2003 04:30 PM #69
      Crab cakes
      ½ cup mayonnaise (lowfat or regular)
      1-2 cups finely chopped onion(depends on love for onions)
      4 tablespoons chopped parsley
      2 eggs or 4 egg whites, slightly beaten
      ½ teaspoon Worcestershire sauce
      ½ tablespoon dry mustard(or sprinkle liberally to liking)
      ¼ teaspoon hot pepper sauce
      1 pound of lump crabmeat
      2-3 cups finely crushed saltine crackers
      1 tablespoon fish fry(optional)
      2 tablespoons light virgin olive oil
      1 tablespoon Old Bay seasoning(or sprinkle liberally to liking)
      Combine onions, parsley, eggs, Worcestershire sauce, dry mustard, hot pepper sauce, olive oil, and Old Bay seasoning. Add in crabmeat, mayo and ½ cup finely crushed saltine crackers and fish fry. Mix well. Fold onto balls that fit into the palm of your hand to 1/2 inch thick and then flatten and coat with remaining crackers. Cook in frying pan on stove (not the highest heat) in olive oil until golden crisp minimum 2-4 minutes per side depending on thickness and heat. Drain on excess oil on paper towel before serving. Serve for dinner or lunch with either other seafood, salad, mashed or baked potatoes, vegetables, corn on the cob, and or fried plantain. Yields about 5-6 crab cakes.

    20. 06-25-2003 02:24 PM #70
      Spicy Thai Swordfish Salad in Lettuce Cups
      1 1/2 pounds swordfish steaks, 1-inch thick
      24 kaffir lime leaves--either dried or fresh (these aren't mandatory if you can't find them.)
      2 tablespoons Thai fish sauce (Nahm pla)--Many grocery stores have it in the Asian section.
      1 tablespoon honey
      1/2 teaspoon sambal
      1/4 cup canola oil
      1 lime, juiced, plus 1 lime, juiced
      1 tablespoon Thai green curry paste
      1/2 cup canned unsweetened coconut milk (unsweetened is important)
      1/4 cup hand shredded fresh mint leaves
      1/4 cup hand shredded fresh cilantro
      1/4 cup chopped peanuts, divided
      1 tablespoon black sesame seeds, divided (white seeds are alright, too)
      8 large butter lettuce leaves. I've used a couple heads of boston lettuce as well.
      2 Thai red chilies, diced
      2 shallots, cut in rings and fried
      4 wooden skewers. You need to soak these for a bit prior to use.
      First, cut the swordfish into cubes and put the cubes onto the skewers, alternating with the lime leaves. Lay the kebobs in a shallow non-aluminum pan. Then whisk together fish sauce, honey, sambal, oil, and the juice of 1 lime in a separate bowl. Pour the marinade over the swordfish and let that sit for 1 hour. Heat a ridged grill pan or real grill until very hot. Take the fish cube skewers from the marinade and grill them, only a few minues a side, you don't want to dry out the fish.
      In a mixing bowl, whisk together the curry paste, coconut milk, remaining lime juice, mint, cilantro, 2 tablespoons peanuts, and 1/2 tablespoon sesame seeds. You can season it with the salt and pepper, but it's not always necessary. Remove the swordfish from the skewers and break up in bite-sized pieces; discard lime leaves. Toss the swordfish in the curry mixture. I let this sit a few minutes after mixing.
      I serve this mixture in a bowl, with the lettuce leaves on a platter. Guests use a large spoon to fill the lettuce leaves with the salad like you'd put fillling in a fajita, then top with the crushed peanuts, sesame seeds, diced chiles and fried shallots.
      This recipe usually serves four.

    21. 07-25-2003 01:21 AM #71
      I made this Monday. Good stuff...ages well in the fridge, too.
      -Big ol' Cookin Pot
      -1 pound chicken: Boneless or not, cut to taste
      -1 pound spicey sausage: adulene sausage is Cajun and dense and good. Cut thick
      -1 pound shrizimp. Fresh is better...cooked is good.
      -4 ribs of celery, chopped
      -2 onions, chopped fine
      -Ocra according to taste. I used frozen and it vanished. Fresh would be better. Chopped
      -6-8 fresh Jalepeno peppers. Chopped
      -1 bulb fresh garlic, Minced
      -Creole Seasoning
      -2 tablespoons flour
      -Habenero Hot Sauce
      -1 28 oz can diced tomatos.
      -1 medium can tomato paste
      -8 cups chicken stock
      -4 cups rice. I use Uncle B's converted.
      -Blak Pepper, Salt, Bay Leaves, Oregano
      Prep all your goods before, cuz otherwise you'll burn something...well you'll burn your ass after you pass this jambalaya, but thats later. Put about 2 tblsp of margarine in a frying pan and brown the chicken and sausage. Add a bit of flour to the meat to make a Rue. This is a Cajun thing I don't really get, but those suckas do it. Get the meat nice and golden brown. Season with lots of Creole, its going in the pot anyway. Dont overcook cuz the chicken will get stringy.
      Put some more margarine in the pot and throw in your veggies and garlic. Once the onions are clear, spoon in the tomato paste. Keep it moving so the paste doesn't burn. Wait til the veggies are soft. The paste can carmelize a bit for good flavor.
      Stir in 2 cups of stock and mix everthing up. Let this cook for about 10 mins and add in the meat and diced tomatos. Season with more Creole, Habenero Sauce (I use about a half-bottle) and salt/pepper/bay/oregano. Let it all cook for another 10.
      Once the flavors right, add in the rest of the stock, shrimp and the rice. Let it cook until the rice absorbs the liquid and sauce thickens. Turn the whole pot a few times so it doesn't burn on the bottom. When the rice is soft shut off the fire and let it think for another 10 minutes. Turn the jambalaya a few times. Don't mix it cuz you'll smoosh your rice and veggies.
      Its a rice dish but its good with some cheese-garlic bread and something cool like a cucumber salad or slaw or something. Any meat or veggie will do. If its bloody when you wipe, you seasoned like a man. [IMG]http://*****************.com/smile/emthup.gif[/IMG]

      Modified by DgenR8 at 10:30 PM 7-24-2003

    22. Senior Member
      Join Date
      Sep 11th, 2000
      07-25-2003 07:54 AM #72
      Quote, originally posted by DgenR8 »
      -Ocra according to taste. I used frozen and it vanished. Fresh would be better. Chopped

      Isn't it amazing how something can disappear in a dish? My wife and I were making something once, and we added pearl onions to it. Same thing. They vanished.

    23. 07-26-2003 04:18 AM #73
      Quick Chicken Wraps Great for when hungry and in a hurry.
      A great lunch that can be made in 30 minutes. Serves 4-6 people (or 1 person 4-6 times, [chuckle] ).
      Ingredients for step 1
      4-5 Chicken Breasts
      1/2 packet of taco seasoning (optional)
      Couple dashes of salt (optional)
      Ingredients for step 2
      ~4-6 large "burrito" size tortillas (more if tortillas are smaller)
      X amount of torn lettuce or spinach
      X amount of sliced tomatoes
      X amount of favorite salad dressing (Ranch goes very well) or salsa
      Step 1 (~20-30 minutes)
      Cut chicken breasts in small pieces, place in wide pan (may need cooking spray). Sprinkle taco seasoning according to taste. A couple of small dashes of salt may also be added. Heat pan on 'medium high' for around 20 minutes or so, all the while turning pieces and ensuring that taco seasoning is equally distributed. Once thoroughly cooked, remove from heat.
      Step 2 (~ 5 minutes)
      Place cooked chicken* in a 2 inch wide straight line in the middle of the tortilla, stopping 2 inches from the end of the tortilla. Cover chicken with lettuce and tomatoes. Cover with favorite dressing (again, I emphasize Ranch) or salsa. Fold the bare 2 inch part of the tortilla over the chicken and wrap left and then right side of tortilla over chicken (essentially making a burrito). Then eat.
      * If chicken pieces are still too large, cut them.
      Please IM me if you liked this or if you found a way to improve! Happy tasting!

    24. 07-30-2003 02:16 PM #74
      Mashed Potatos and Mash
      You can use as many potatos as you want for this, just make a batch twice as big as you normally do so you can make the mash.
      take proper amount of red potatos and boil them until ready
      pour in milk and a lot of butter (I always use 2/3 cup milk and a half cube of butter).
      pour in 1-2 tablespoons of ground caraway seeds, and 1 tablespoon of cumin.
      enjoy mashed potatos. keep the leftovers in the fridge, the next day fry the leftovers like they're hash browns... and you've got mash!!! great with ketchup.

    25. Senior Member Metallitubby's Avatar
      Join Date
      Aug 20th, 2001
      Atlanta, GA
      KTM, Honda
      08-24-2003 11:06 PM #75
      GrapeNut treats.
      use RiceCrispies reciped and replace the RiceCrispies with GrapeNuts, and they make excellent breakfast bars and taste really good.
      Ask me for FREE stickers.

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