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Back To Basics: An A.net Cooking Thread  
User currently offlineN1120A From United States of America, joined Dec 2003, 26626 posts, RR: 75
Posted (7 years 8 months 3 days 1 hour ago) and read 2042 times:

Well, it has been a long time since we had one of these and I decided to throw one out again, but with a bit of a twist. Pretty much anyone who cooks has a basic, easy to do dish that they make that serves as a base for more intricate meals. Usually they are recipes that keep well for several days and can be thrown into everything from pasta sauce to omelettes. I recently developed this one into one of my own. Since I am unmarried with no kids, I usually cook for 1-2 but you can scale this for any amount.

Pulled Chicken (sometimes known by its Mexican name, "Machaca" style, also popular in the Carribean)

1 pound boneless, skinless chicken breast
1/3rd diced medium sweet onion
1/3rd diced medium Green Bell Pepper
1 tablespoon dried or about 5 sprigs of fresh cilantro
1 tablespoon dried parsley
1 1/2 tablespoons diced garlic
1 teaspoon sea salt
1 1/2 teaspoon fresh ground black pepper

Basically, you throw all the ingrediants into a pot at the same time and bring them slowly to a boil, basically using medium to medium high heat. Make sure you stir a bit to get everything good and mixed up. Once you get rolling, lower the temperature to a simmer and stir occaissionally. The simmer time takes a little while, about 1 to 1 1/2 hours, but you don't have to sit around watching your chicken cook because it is not really an exact science. When the chicken shreds with ease, it is done. You can use it right away or it will also keep for about 3 days for varying uses.

Your turn.


Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
57 replies: All unread, showing first 25:
 
User currently offlineJafa39 From , joined Dec 1969, posts, RR:
Reply 1, posted (7 years 8 months 3 days ago) and read 2036 times:

BEER BATTER FRIES:

Ingredients:

Bag of frozen chips.

6 pack of beer.

Method.

Drink beer

Forget how to make batter

Cook fries

Eat and enjoy  Smile


User currently offlinePLANAR From United States of America, joined Dec 2006, 155 posts, RR: 0
Reply 2, posted (7 years 8 months 3 days ago) and read 2037 times:

Hmmm.... yes... especially for a student like me... expedient cooking is a requirement than a mere quirk!

Here we go...
Spicy Potatoes

3 medium sized potatoes - peeled and diced.
3 Onions - cut into small pieces
1 teaspoon of chopped garlic
2 tbsp of mustard seeds
2 tbsp of cumin seeds
1 tbsp of coriander powder
1 tbsp of Red-chilli powder
1 tbsp of turmeric powder
2 tbsp Oil
Salt to taste

Step 1. Heat oil in a vessel, put in the mustard seeds and cumin seeds. Also put in the onions. Fry till onions are light golden brown in colour

Step 2. Throw in the turmeric powder, red-chilli powder, coriander powder and garlic. Also put in the potatoes.

Let the potatoes fry and simmer until they are cooked. Add in salt according to your taste.

Garnish with fresh cilantro, or for a tangy taste add a dash of lemon juice...

Makes a great pure vegetarian dish. Can be stored until 3 days when refrigerated.

Have it with cooked rice
or
fill it between two slices of toasted bread. Makes a lip smacking meal!  

[Edited 2007-03-04 07:37:46]


Flim-Flam Balderdash...
User currently offlineAllstarflyer From , joined Dec 1969, posts, RR:
Reply 3, posted (7 years 8 months 3 days ago) and read 2036 times:

Asst.Chief Mark just replied to the McD's thread, after which I did as well. Cooking? At this hour? Let McD's do it for me  Wink .

-R


User currently offlineConfuscius From United States of America, joined Aug 2001, 3868 posts, RR: 1
Reply 4, posted (7 years 8 months 3 days ago) and read 2033 times:

Toasted Bread:

2 slice bread (your preference)

Place bread in toaster
Set to medium

Remove toasted bread

spread jam on top (your preference)



Ain't I a stinker?
User currently offlineN1120A From United States of America, joined Dec 2003, 26626 posts, RR: 75
Reply 5, posted (7 years 8 months 3 days ago) and read 2032 times:

Quoting Allstarflyer (Reply 3):
Asst.Chief Mark just replied to the McD's thread, after which I did as well. Cooking? At this hour? Let McD's do it for me .

I forgot the other rule of this thread. Unless disparaging, remarks mentioning Ronald's Funny Farm are not allowed  Wink

Quoting Jafa39 (Reply 1):

Um, er...next!!  Silly



Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
User currently offlineAllstarflyer From , joined Dec 1969, posts, RR:
Reply 6, posted (7 years 8 months 3 days ago) and read 2027 times:

Quoting N1120A (Reply 5):
Quoting Allstarflyer (Reply 3):
Asst.Chief Mark just replied to the McD's thread, after which I did as well. Cooking? At this hour? Let McD's do it for me .

I forgot the other rule of this thread. Unless disparaging, remarks mentioning Ronald's Funny Farm are not allowed

 rotfl 

You're probably right about your characterization of that place. I could eat the stuff, but then I'd pay for it sometime through the night.

-R


User currently offlineN1120A From United States of America, joined Dec 2003, 26626 posts, RR: 75
Reply 7, posted (7 years 8 months 3 days ago) and read 2023 times:

Quoting Allstarflyer (Reply 6):
You're probably right about your characterization of that place. I could eat the stuff, but then I'd pay for it sometime through the night.

Not to mention pay for it in the waist line and arteries. Ok, so REAL cooking, not toast, not beer fries and not McCrackShack.



Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
User currently offlineCarmenlu15 From Guatemala, joined Dec 2004, 4763 posts, RR: 30
Reply 8, posted (7 years 8 months 3 days ago) and read 2023 times:

All-purpose pasta

1 lb pasta
4 cups water
1/2 onion, chopped
2 tbsp garlic butter
Olive oil
Seasoning (salt, pepper... I have some Italian herb seasoning that goes perfectly with this dish)

1. Heat the water, with some olive oil and salt.
2. When the water is boiling, add the pasta, cook for about 8 minutes or until al dente.
3. Drain the pasta.
4. Fry the onion in the garlic butter and a bit more olive oil.
5. Add the pasta, season to taste, and stir constantly for 2-3 minutes.

Can be eaten alone, with tomato sauce, with cream (absolutely delicious!)... just use your imagination. Big grin

- Carmen



Don't expect to see me around that much (if at all) -- the contact link should still work, though.
User currently offlineANCFlyer From , joined Dec 1969, posts, RR:
Reply 9, posted (7 years 8 months 3 days ago) and read 2009 times:

Wow . . .

Don't know where to start.

I've been off work (regularly scheduled R&R) for ten days now. I've cooked every day . . . which is a passion.

Seared Scallops in Asagio Cheese Sauce.

Roast Leg of lamb with Mustard Glaze.

Grilled Alaskan Silver Salmon with Mango Chutney.

Grilled Chicken Breasts with Mushroom Sauce.

Pork Tenderloin Medallions with White Wine Caper Butter Sauce.

Beef Roast with Potatoes, Onion and Carrots (yup, regular old roasted beef).

Pan Seared New York Steak with Royal Windsor Sauce

Country Style Fried Pork Chops with Mashed Potatoes, Corn on the Cob and Pan Gravy.

Grilled Alaskan Halibut with Lemon Honey Glaze.

Medium Rare London Broil with Roasted Asparagus.

Rigatoni with Parma Rosa Sauce, Italian Sausage and Mushrooms.

Anyone want any of the recipes for the above, let me know. My pleasure  bigthumbsup 


User currently offlineN1120A From United States of America, joined Dec 2003, 26626 posts, RR: 75
Reply 10, posted (7 years 8 months 3 days ago) and read 2008 times:

Quoting ANCFlyer (Reply 9):

I meant this thread to be more about some sort of basic thing that you are able to add to different recipes and make sing.



Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
User currently offlineANCFlyer From , joined Dec 1969, posts, RR:
Reply 11, posted (7 years 8 months 2 days 23 hours ago) and read 2002 times:

Quoting N1120A (Reply 10):
Quoting ANCFlyer (Reply 9):

I meant this thread to be more about some sort of basic thing that you are able to add to different recipes and make sing.

Add Capers to the White Wine Butter Sauce on the Pork tenderloin . . . Sings big time   
  




OK, seriously:

Quoting ANCFlyer (Reply 9):
Mango Chutney.

Find your standard issue Mango Chutney recipe, usually, 1 Mango (choped fine), 1 Avocado (diced), 1/2 Cup OJ, 1/2 Tbls Lime Juice, and add 1 Jalapeno Pepper, Seeded, Chopped. Sing all you want.

Quoting ANCFlyer (Reply 9):
Royal Windsor Sauce

This is usually kinda runny. Add a teaspoon of Corn Starch in a Teaspoon of Water to thicken it up. For some "sing", I recommend adding a tablespoon of fresh cracked black pepper, or for the adventerous, green white and black peppercorns.

Quoting ANCFlyer (Reply 9):
Roasted Asparagus

If you Roast Asparagus, you will sing. You will never steam asparagus again. Trim your Asparagus about an inch on the end of the stalk. Shave the stalk. Place in a Zip Top bag with 2 tablespoons good olive oil. Leave it all day, turning the bag every couple hours. Place asparagus on a foil lined baking pan, at 350 degrees. Generously salt and pepper the asparagus - and for cryin' out loud - use fresh ground Salt and Pepper. That pre-prepared crap is for the birds. I grind my own Sea Salt and Peppercorns . . . . bake for 10-15 minutes until just tender. Sing til you can't   

Quoting N1120A (Reply 10):
basic thing that you are able to add to

Dude, those recipes are basic for me.

How about a Grilled Cheese Sandwich. Can't get more Basic than that. Add a touch of garlic powder, and use Multi-Grain bread. Real butter on the bread and the pan of course.

  

[Edited 2007-03-04 08:35:46]

User currently offlineN243NW From United States of America, joined Jul 2003, 1638 posts, RR: 20
Reply 12, posted (7 years 8 months 2 days 23 hours ago) and read 1999 times:

Quoting N1120A (Reply 10):
I meant this thread to be more about some sort of basic thing that you are able to add to different recipes and make sing.

Still,

Quoting ANCFlyer (Reply 9):
Grilled Alaskan Halibut with Lemon Honey Glaze.

sounds delicious. I'd definitely be willing to put the time into cooking that up for myself sometime.

-N243NW Big grin



B-52s don't take off. They scare the ground away.
User currently offlineCedars747 From Norway, joined Dec 2005, 2721 posts, RR: 19
Reply 13, posted (7 years 8 months 2 days 23 hours ago) and read 1997 times:

Pastel De Papas(potate cake)

Yields: 6 servings
2 pounds ground chuck
½ onion -- minced
½ teaspoon allspice
½ teaspoon freshly ground pepper
1-teaspoon thyme
½ teaspoon cayenne pepper
1-tablespoon sugar
4 eggs, hard-boiled -- chopped
2 green olives -- sliced
2 bay leaves, whole
2 cups water
2 beef bouillon cubes
¼ cup raisins
½ cup dry red wine
2 potatoes -- boiled and cooled
2 sweet potatoes -- boiled and cooled
¾ cup milk
¼ cup butter
½ teaspoon nutmeg
2 tablespoons sugar


Preheat the oven to 350 degrees.

Brown the ground chuck with the minced onion until the meat is browned and the onions are translucent.

Then, add the allspice, pepper, thyme, cayenne pepper, sugar, olives and eggs. Mix together thoroughly.

Add the water, bouillon cubes and bay leaves.

Cook until the liquid has evaporated.

While waiting for the water to evaporate, soak the raisins in the wine.

When the water has evaporated, add the raisins and wine and continue to cook until the wine evaporates.

Mash the boiled potatoes and sweet potatoes together
Season with nutmeg.

Add the butter and whip until smooth.
Then, add the milk. Mix thoroughly.

Place the meat mixture into a casserole dish.

Pile the mashed potato mixture on top.

Sprinkle with the 2 tbsp. sugar and place in the oven uncovered for 30 minutes.

Serving Ideas: Serve with a green salad and a glass of red wine.

Bon appetit
Alex!!!



Tengo una pasion por la aviacion !لدي شغف للطيران !I have a passion for aviation !
User currently offlineN1120A From United States of America, joined Dec 2003, 26626 posts, RR: 75
Reply 14, posted (7 years 8 months 2 days 23 hours ago) and read 1997 times:

Quoting ANCFlyer (Reply 11):
Dude, those recipes are basic for me.

How about a Grilled Cheese Sandwich. Can't get more Basic than that. Add a touch of garlic powder, and use Multi-Grain bread. Real butter on the bread and the pan of course.

Jackass  Silly Here is another addition to that grilled cheese. Use Jarlsberg and a grainy German or French mustard and add a slice of tomato when done.



Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
User currently offlineANCFlyer From , joined Dec 1969, posts, RR:
Reply 15, posted (7 years 8 months 2 days 23 hours ago) and read 1993 times:

Quoting N1120A (Reply 14):
Jackass  silly 

 rotfl 

Quoting N1120A (Reply 14):
Use Jarlsberg and a grainy German or French mustard and add a slice of tomato when done.

Excellent idea . . . . I'll occasionally toss a slice of ham in there, and use Swiss, but the jarlsberg and the mustard sounds like the hot ticket.

I guess it's Grilled Cheese for lunch tomorrow . . .  biggrin 


User currently offlineSaxdiva From United States of America, joined Jun 2004, 2382 posts, RR: 42
Reply 16, posted (7 years 8 months 2 days 23 hours ago) and read 1992 times:

Quoting N1120A (Reply 10):
I meant this thread to be more about some sort of basic thing that you are able to add to different recipes and make sing.

Okay, here's something that saves me a bunch of time, especially since we're usually cooking for two: Whenever I need to chop or slice onions, bell peppers, jalapeno chilis, carrots, zuchinni, or celery (which are all things I use frequently), I chop extra and keep them in the fridge in dated containers. They find their way into eggs, soups, asian foods, chili, etc., and when I've got this stuff ready to go I'm much more likely to cook something at home instead of going out to eat so often.


User currently offlineLamedianaranja From Venezuela, joined Nov 2004, 1246 posts, RR: 20
Reply 17, posted (7 years 8 months 2 days 23 hours ago) and read 1989 times:

Quoting ANCFlyer (Reply 9):
Anyone want any of the recipes for the above, let me know.

I think I'd prefer to come to dinner  Cool sounds delicious all!



I wish that all skies were orange and blue!!
User currently offlineAllstarflyer From , joined Dec 1969, posts, RR:
Reply 18, posted (7 years 8 months 2 days 23 hours ago) and read 1987 times:

Quoting ANCFlyer (Reply 9):
Anyone want any of the recipes for the above, let me know. My pleasure

Man, you like mushrooms. I'll take pointers on these, please.

Quoting ANCFlyer (Reply 9):
Grilled Alaskan Silver Salmon with Mango Chutney.

Grilled Chicken Breasts with Mushroom Sauce.

Just because I don't know what Mango Chutney is and I'm curious about your cooking method on the chicken.

And your method on this . . .

Quoting ANCFlyer (Reply 9):
Grilled Alaskan Halibut with Lemon Honey Glaze.

It all sounds tasty to me.  thumbsup 

-R


User currently offlineANCFlyer From , joined Dec 1969, posts, RR:
Reply 19, posted (7 years 8 months 2 days 23 hours ago) and read 1980 times:

Quoting Allstarflyer (Reply 18):
Mango Chutney



Quoting ANCFlyer (Reply 11):
Mango Chutney recipe, usually, 1 Mango (choped fine), 1 Avocado (diced), 1 Pint Fresh Strawberries, (Chopped), 1/2 Cup OJ, 1/2 Tbls Lime Juice, and add 1 Jalapeno Pepper, Seeded, Chopped. Sing



Quoting Allstarflyer (Reply 18):
I'm curious about your cooking method on the chicken



Quoting ANCFlyer (Reply 9):
Grilled Chicken Breasts

 confused   wink  grilled. . . . put on hot grill, cook til done, toss on plate . . . serve with other stuff.  laughing 

Quoting ANCFlyer (Reply 9):
Grilled Alaskan Halibut

Back to the whole GRILLED thing again  wink  Turn the fish only one though, and use a spatula, otherwise it will fall apart. Depending on the heat on the grill and thickness of halibut, it won't take long. my Halibut filets were 3 inches thick. . . . find THAT kind of halibut in the lower 48 . . .

Lemon Honey Glaze.

Three Tablespoons Honey
Two Tablespoons Lemon Juice

Using a brush paint the fish as it grills, coating as much and as thoroughly as possible.


User currently offlineN1120A From United States of America, joined Dec 2003, 26626 posts, RR: 75
Reply 20, posted (7 years 8 months 2 days 23 hours ago) and read 1979 times:

Quoting ANCFlyer (Reply 15):
but the jarlsberg and the mustard sounds like the hot ticket.

Hate to break this to you Pep, but Jarlsberg is Swiss  Wink. Anyway, the cool thing about Jarlsberg is that the Lite tastes and melts better than the full fat version, which is good for everyone.

Quoting Allstarflyer (Reply 18):
Quoting ANCFlyer (Reply 9):
Grilled Alaskan Halibut with Lemon Honey Glaze.

It all sounds tasty to me.

Yeah, lemon honey glaze sounds like a hell of a way to make Halibut.

Oh, so here is another little all-purpose one. Shrimp, which kicks ass because it takes all of maybe 5 minutes to cook, is great if marinaded in about 2 parts olive oil and 1 part Tamari. Doing it like that works for grilling as well as sauteing.



Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
User currently offlineAllstarflyer From , joined Dec 1969, posts, RR:
Reply 21, posted (7 years 8 months 2 days 23 hours ago) and read 1973 times:

Quoting ANCFlyer (Reply 19):
grilled. . . . put on hot grill, cook til done, toss on plate . . . serve with other stuff.

C'mon, chief, work with me here  Wink.

Yeah, now this is what I'm talkin' about . . .

Quoting ANCFlyer (Reply 19):
cook til done



Quoting ANCFlyer (Reply 19):
Turn the fish only one though



Quoting ANCFlyer (Reply 19):
Using a brush paint the fish as it grills, coating as much and as thoroughly as possible.

Turn the fish once, eh? I eat fish even less often, but my dad's been getting onto me about eating it more (and salads  sarcastic  ). Wouldn't he be surprised if he visited and found I could efficiently grill some fish and maybe throw a few trappings on the side  yes  ? Thanks for that. If it comes to the scenario I just described, I'm sure there will be a mention of it.

-R


User currently offlineANCFlyer From , joined Dec 1969, posts, RR:
Reply 22, posted (7 years 8 months 2 days 23 hours ago) and read 1973 times:

Quoting N1120A (Reply 20):
Hate to break this to you Pep, but Jarlsberg is Swiss

Excellent, then no need change a thing . . .well, except for the fat part . . .

My daughter is spoiled, and my ex tells me about it. Miranda wanted Grilled Cheese and Tomato soup . . . standard staple cold weather lunch. So I made the grilled cheese with swiss and the garlic powder . . . and the tomato soup, use the stuff in the can, but toss in a quarter of diced Maui onion and a can of Diced tomato (or dice your own Roma's if feeing creative - use at least 3) and serve.

Alireza, next time you and Amanda get up here, I have to bring you home for some dinner. I should have done that last time, and I'm embarrassed I didn't.

I promise, no Military March "mood" music.


User currently offlineScooter01 From Norway, joined Nov 2006, 1206 posts, RR: 8
Reply 23, posted (7 years 8 months 2 days 22 hours ago) and read 1969 times:
Support Airliners.net - become a First Class Member!

Quoting N1120A (Reply 20):
Jarlsberg is Swiss

NO it's not! Jarlsberg is a Norwegian cheese.

What probably confused you must have been the name of the licenced US producer; Alpine Cheese in Ohio.

Great thread anyway, must try some of ANCFlyer's roasted asparagus!

Scooter



"We all have a girl and her name is nostalgia" - Hemingway
User currently offlineRobertNL070 From Netherlands, joined Sep 2003, 4532 posts, RR: 9
Reply 24, posted (7 years 8 months 2 days 22 hours ago) and read 1964 times:

Quick but delicious:

Fresh pasta e.g. tagliatelle
Enough water to cook it in

1 large onion
Two or three cloves of garlic
1 tin of chopped tomatoes
1 small tin or one good squirt of tomato purée
1 tin of tuna in brine (drain brine off)
Salt, ground black pepper
Italian herbs
Parmesan cheese

And at the moment I am without a kitchen  hissyfit 

The new one will be fitted by Wednesday  Smile



Youth is a gift of nature. Age is a work of art.
25 Post contains images QFA380 : Ooo me please.... Can you please tell me the recipe for this? In VERY basic form, with helpful hints so I don't completely screw it. (screw rigatoni
26 Jafa39 : OK, I'll be serious for once. Ratatouille: Get heaps of vegetables, especially: Carrots, Cabbage (shredded), peas, cubed potatoes, Onions, beans (borl
27 AGM100 : OK ANC ,, I will take the recipie for this ... sounds good Thanks
28 Post contains images Duff44 : Um, you don't have any liquid ingredients... how can it boil? Onion soup meatloaf 2 lbs Ground beef (85-90% lean) 1/4 cup Worcestershire sauce 1/2 cu
29 Post contains images N1120A : That was the funniest thing ever. The Hat, the Army jacket and the military march playing in the BAFDT. It is the exact ANCFlyer stereotype everyone
30 Duff44 : Oui monsieur.... I'm more concerned with 'how much?'
31 Queso : Maybe you should have put a "Disclaimer" in the opening post, something like this: Disclaimer: This is not meant to be a discussion regarding McDonal
32 Post contains images N1120A : About as much as you would use to make a double serving of pasta for that recipe. Nah. It would have been more like this. "You have a right to an opi
33 KstateinALB : Here's my burger recipe, everyone around here loves it, surprisingly. I think its pretty good, very easy to cook in a half-hour. And I dont use those
34 Saxdiva : Well, since it was close to 90 degrees (F) here today, I made a batch of black bean dip. All ingredients can be adjusted to taste: 15 oz can black bea
35 Comorin : Here is 5-minute, date-impressing Shrimp Scampi - the best you've ever had: 1. Take 6 jumbo shrimp, deveined, heads chopped off. 2. Mix with butter, f
36 AGM100 : Anyone have tips for preparing plantains ? I like to fry them , with butter and honey .. but just cant make them come out like they do in Miami. They
37 Post contains images Mir : That lemon halibut sounds great - I'll have to try that sometime. White American "cheese" translates into Swiss too - I wouldn't be relying on the Am
38 AeroWesty : One of my long-standing favorites is a recipe I developed on the fly one night long ago. It requires few special items (and least in my kitchen), and
39 AeroWesty : I just made this on the fly tonight, and is just about the best stir-fry I've ever made, and incredibly easy to prepare: Shrimp-Asparagus Stir Fry 8 p
40 OzGlobal : Wow. I'm impressed, ANCFlyer.
41 OzGlobal : Are you sure you're not French?
42 L-188 : Just like beer shouldn't be drinken alone, neither should pasta be eaten alone......the single most important lesson from the movie, "Lady and the Tr
43 Post contains images Saxdiva : I'll have to make this for dinner tomorrow night. Hey--that reminds me that I've been looking for a sake set for what seems like forever. Where on ea
44 Post contains images N229NW : I was also going to point out that some liquid is usually good for boiling, but someone beat me to it. I think I'll try this recipe though... Yum. Yo
45 L-188 : It's the Nyquil.....I have a cold.
46 Scooter01 : Dry or sweet? Scooter
47 Post contains links and images AeroWesty : Dry. I'm sweet enough as it is. There's some here: http://asianideas.com/sakesets.html But I noticed these wooden sake cups the other day when I was
48 JGPH1A : Tsk tsk - you forgot the butter - toast without butter is a fatwahable offence ! No it's not, it's Norwegian (and very yummy).
49 Post contains links and images Braybuddy : Quoting ANCFlyer (Reply 9): Don't know where to start. I've been off work (regularly scheduled R&R) for ten days now. I've cooked every day . . . whic
50 Kmh1956 : Try sauteeing them in butter with a bit of brown sugar and then some dark (black) rum. I've said it before, and I'll say it again. You can cook for m
51 Post contains images HAWK21M : I can't cook apart from an Omlette.But I'll def pass on the recipies to the Mrs. Looking fwd to some Chicken Biryani Tonight. regds MEL
52 AeroWesty : And now a recipe for carnivores you can make even if you can't boil water. It was dinner last night, with lots of leftovers. Less Shrink Roast Beef 4-
53 Disruptivehair : Put ketchup or HP sauce on everything; that's what my husband does.
54 Braybuddy : One of the simplest, and most delicious, desserts can be made with bananas, butter, Cointreau, lemon juice and sugar. Fry the bananas over a low heat
55 Post contains images AeroWesty : Will you marry me? This sounds as easy as Bananas Foster, another dessert I love.
56 Braybuddy : Only if you supply the vermouth . . .
57 Post contains images ORFflyer : Here's a damn easy way to make a mouth-watering London broil. Marinate in Catalina salad-dressing for a couple of hours, cook on grill, eat, accept ac
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