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» George Clooney e Amal Alamuddin in Francia, ecco il loro nido
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Post by annemarie Tue 11 Aug 2015, 19:47

The eggplant pizza and  the mint watermelon drink would be good right now.

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Post by amaretti Tue 11 Aug 2015, 22:25

Pizza . Me likes pizza . Very Happy

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Post by it's me Tue 11 Aug 2015, 22:29

me like all Embarassed Rolling Eyes
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Post by Donnamarie Thu 13 Aug 2015, 03:11

PigPen, I made the eggplant pizza for dinner tonight. Delicious! Adding this one to my recipe box. I'll be making it again soon. Great time of year to make it with all the local produce available now.

Thanks for sharing this one with us.
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Post by PigPen Thu 13 Aug 2015, 13:58

Your welcome.  No watermelon cocktail?

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Post by Donnamarie Thu 13 Aug 2015, 17:59

No watermelon cocktail.  But a nice glass of red wine.  Well actually 2. Wink
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Post by PigPen Sat 30 Jan 2016, 19:40

First aid to our friends experiencing difficult weather

http://www.myrecipes.com/recipe/chocolate-cream-martini

Chocolate Cream Martini
Ingredients
1 (1-oz.) square semisweet chocolate, melted
3 tablespoons vanilla-flavored vodka (we tested with Absolut Vanilla)
3 tablespoons Irish cream liqueur
2 tablespoons half-and-half
1/3 cup coffee-flavored liqueur (we tested with Tia Maria)
1/3 cup chocolate-flavored liqueur (we tested with Godiva)
Preparation
Dip rims of 2 martini glasses in melted chocolate on a plate to form a thin layer. Place glasses in refrigerator until chocolate is firm.
Combine vodka and next 4 ingredients in a martini shaker filled with ice. Cover with lid; shake until thoroughly chilled. Remove lid; strain into chocolate-rimmed martini glasses. Serve immediately.


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Post by it's me Sat 30 Jan 2016, 22:38

Sounds good  !!!
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Post by iamnoone Sun 31 Jan 2016, 02:09

oh my GOD.  a chocolate cream martini?  i  will make one to honor my mom who adored martinis..  YUMMY!!!

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Post by Katiedot Sun 31 Jan 2016, 11:00

Yummy!
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Post by iamnoone Tue 31 May 2016, 00:10

wow its been awhile since i visited!  I had to share this, a relatively simple lentil & rice recipe.  when you do the onions IGNORE THE RECIPE DIRECTIONS LOL.  slice the onions thin as you can put a bunch of good olive oil in a pan let them hang out an hour on low stirring occasionally until as I've said else where -  until they look like chocolate stringy goo.

i carmelized vidalias and you barely knew they were onions.  the recipe reviews indicate some cumin and a very little bit of cinnamon are traditional seasonings (i added garlic too and a teeny tiny pinch of cloves)

a good yogurt apparently critical too.  it was fabulous,  simple good comfort food (and cheap too)

http://allrecipes.com/recipe/49353/lentils-and-rice-with-fried-onions-mujadarrah/


Last edited by iamnoone on Tue 31 May 2016, 00:11; edited 1 time in total (Reason for editing : edited to swap loud for low LOL)

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Post by PigPen Fri 20 Jan 2017, 20:33

A little something to nosh while watching tv, searching the internet for "the growing tell-tale bump" or just hanging out this week-end.  Enjoy!


http://www.lemontreedwelling.com/2016/03/baileys-chocolate-chip-dip.html
 
Baileys Chocolate Chip Dip
 
Recipe Sharing & Food Talk - Page 7 C:\Users\public.WPL\AppData\Local\Temp\msohtmlclip1\01\clip_image002
 
This Baileys Chocolate Chip Dip is sweet, creamy, and packed with the delicious taste of Baileys Irish Cream! Perfect for dipping cookies, fruit, or eating by the spoonful!
Author: Cathy Trochelman
Serves: 1 cup
Ingredients

  • 1 (8 oz.) package cream cheese, softened to room temperature
  • ½ c. powdered sugar
  • ¼ c. Baileys Irish Cream
  • ⅓ c. mini chocolate chips

Instructions

  1. Combine cream cheese, powdered sugar, and Baileys Irish Cream in a medium mixing bowl.
  2. Beat on medium-high speed until smooth and creamy.
  3. Stir in mini chocolate chips.
  4. Serve with cookies, crackers, or fruit.

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Post by it's me Fri 20 Jan 2017, 22:05

Don't make me cry Rolling Eyes
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Post by Katiedot Sat 21 Jan 2017, 03:46

"Serve with fruit"?? hah!  Serve with another glass or two of Baileys would be my serving suggestion!
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Post by PigPen Sat 21 Jan 2017, 21:10

I'm sure it is, my dear!!!!!

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Post by iamnoone Sun 13 Aug 2017, 01:48

OMG I am so glad i'm back, this dip sounds sooooooo good. 

*waves*

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Post by LizzyNY Sun 13 Aug 2017, 13:38

PP - I'm living on weeds and water and you come along with THIS!!! Sad Sad Sad Sad   The universe is conspiring against me!
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Post by PigPen Mon 14 Aug 2017, 13:31

What are friends for?

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Post by melbert Tue 15 Aug 2017, 04:11

LizzyNY wrote:PP - I'm living on weeds and water and you come along with THIS!!! Sad Sad Sad Sad   The universe is conspiring against me!


Hey Lizzy, if you're living on this Wheee! ( Spliff ), then you'll need more that water to sustain yourself!
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Post by Katiedot Tue 15 Aug 2017, 09:59

But do drink plenty of water: it's important to keep well hydrated. So I'm told.
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Post by LizzyNY Tue 15 Aug 2017, 14:01

:DSorry, Mel  -  wrong weed! That kind would sort of defeat the purpose - but it would definitely be more fun!

Katie - If I were any more hydrated I'd spout like a fountain!   Drink
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Post by PigPen Tue 15 Aug 2017, 16:40

careful you don't get moldy!!

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Post by PigPen Thu 24 Aug 2017, 16:39

Hi Lizzy... these  are really good, esp with 5:00PM cocktails.!!!! All kidding aside.. a lovely appetizer before dinner.


http://www.foodandwine.com/recipes/chorizo-filled-dates-wrapped-in-bacon
Chorizo-Filled Dates Wrapped in Bacon

Ingredients
• 1 small Spanish chorizo sausage (about 2 ounces), casing removed
• 24 Medjool dates, pitted
• 12 slices of bacon, halved crosswise

Step 1    
Slice the chorizo crosswise in thirds. Halve each piece lengthwise, then cut each half into 4 lengthwise strips to make a total of 24 small sticks.

Step 2    
Tuck a chorizo stick into each date and pinch the dates closed. Wrap a strip of bacon around each date and secure with a toothpick

Step 3    
Place the wrapped dates in a large skillet, seam sides down, and sauté, turning, until the bacon is browned on all sides, about 10 minutes. Drain on paper towels and serve hot.
.

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Post by LizzyNY Thu 24 Aug 2017, 23:51

PP - Have you actually made this? It sounds really good, but a bit too labor intensive for me. I'm excited because my favorite salad is coming into season:
          Peel and grate a black radish (the most important ingredient)
          Toss with: lots of sliced cucumber/kirbys
                          shredded lettuce
                          chopped scallions
                           some chopped onion
                          canola or vegetable oil (olive oil has too strong a flavor)
                          kosher salt to taste

You can eat it as is or add in whatever you like. I sometimes add zucchini zoodles, hard-boiled eggs, croutons or chicken livers (cold). To be honest, everything about this salad is "to taste", but without the black radish it's just blah!
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Post by amaretti Fri 25 Aug 2017, 02:50

You really have me going with the black radish .   bounce

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Post by LizzyNY Fri 25 Aug 2017, 13:37

amaretti - I hope you can find them. They're very different from red radishes and may not be to everyone's taste, but I love them. They're available here from the fall through winter so I'm really excited to see them in my market so early.

If you do find them, be sure they're very hard - not soft or wrinkled. That's a sign they're not fresh and makes them harder to peel. If you wrap the whole radish tightly in plastic wrap it can keep for a week or two in the refrigerator - or you can grate the whole thing and keep it in a container in the refrigerator for a few days to use as you need it.

They should be fairly inexpensive, so if you do decide to try them it won't hurt your wallet! Enjoy! Very Happy
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Post by PigPen Fri 25 Aug 2017, 16:17

LizzyNY wrote:PP - Have you actually made this? It sounds really good, but a bit too labor intensive for me. I'm excited because my favorite salad is coming into season:
          Peel and grate a black radish (the most important ingredient)
          Toss with: lots of sliced cucumber/kirbys
                          shredded lettuce
                          chopped scallions
                           some chopped onion
                          canola or vegetable oil (olive oil has too strong a flavor)
                          kosher salt to taste

You can eat it as is or add in whatever you like. I sometimes add zucchini zoodles, hard-boiled eggs, croutons or chicken livers (cold). To be honest, everything about this salad is "to taste", but without the black radish it's just blah!
Made often in the Fall.  Not difficult at all- just 3 steps.

Call me when you make the salad... I'll bring the wine and crusty rolls.


Last edited by PigPen on Fri 25 Aug 2017, 16:23; edited 1 time in total

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Post by PigPen Fri 25 Aug 2017, 16:19

LizzyNY wrote:amaretti - I hope you can find them. They're very different from red radishes and may not be to everyone's taste, but I love them. They're available here from the fall through winter so I'm really excited to see them in my market so early.

If you do find them, be sure they're very hard - not soft or wrinkled
. That's a sign they're not fresh and makes them harder to peel. If you wrap the whole radish tightly in plastic wrap it can keep for a week or two in the refrigerator - or you can grate the whole thing and keep it in a container in the refrigerator for a few days to use as you need it.

They should be fairly inexpensive, so if you do decide to try them it won't hurt your wallet! Enjoy! Very Happy
Oh lordy... the punch lines are endless. Hello!

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Post by amaretti Fri 25 Aug 2017, 16:43

I bet they have them at the outdoor markets .  One of my fondest radish memories  is having freshly picked small red radishes with some green stems  on them dipped in sweet butter . Oh my     this was in Provence.      So good .

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Post by LizzyNY Fri 25 Aug 2017, 21:57

PP -  Razz Leave it to you to spot that!!! Very Happy Very Happy I never even noticed, or I would have chosen my words more carefully and spoiled your fun!
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Post by iamnoone Sun 24 Sep 2017, 01:17

love the dialog!  still laughing at hard black radishes convo.;...

never tried black radishes,  have to try the chorizo date bacon appetizer that sounds WONDERFUL.

made a skillet rice veggie dish a few months ago-  turned out beautifully.  make white rice, 

fry up some ground turkey,  season turkey with a little lemon juice, gluten free tamari, a sprinkle of california style season salt, and mccormick season salt. 

cook equal parts, frozen corn, frozen peas n' carrots, frozen green beans and frozen lima beans-  cook these in chicken broth garlic salt,  lemon juice & tamari.  make it really saucy because you'll be combining the veggies with broth (cook veggies til soft-  this is really good when tummy healing from upset or a flare up of IBS etc)  rice, turkey mix.  

don't be cheap with the tamari-  I use san j gluten free tamari - its incredible.  no real amounts helfty sprinkle of the seasonings,  long circle squeeze of lemon, and 2 or 3 circle shakes of tamari (thats the best I can do.  )

cook veggies 20-30 minutes,  let it all simmer together for awhile.

it sounds weird but boy it was good.  watch where you get the ground turkey- i'm so used to american processed meat that i got some REAL ground turkey and it was STRONG.  tasted almost gamey

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Post by PigPen Tue 26 Dec 2017, 16:25

To all our friends across the pond............. has anyone had Coronation Chicken?  I was thinking of serving it at New Year Day brunch.


Thanks in advance

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Post by party animal - not! Tue 26 Dec 2017, 16:34

Yep. Knocking it up tomorrow, Pigpen. 

It's a doddle with the overs of cooked turkey or chicken and prawns (just as well as I don't cook if at all possible!).  Just add a decent mayonnaise made lighter (and not so fattening!) with lemon juice and olive oil added and the odd chopped walnut or celery to pad it out.

Belated Jolly Chrimbo Everybody!

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Post by PigPen Tue 26 Dec 2017, 17:00

Thanks PAN.  What about the amt of curry paste?    Too much, too little??

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Post by party animal - not! Tue 26 Dec 2017, 17:23

Oh, oops, forgot that! Just keep adding and tasting 'til you like it........no recipe involved!

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Post by Donnamarie Tue 26 Dec 2017, 17:36

So is this like a glorified curried chicken salad?  Which I love!  Interesting with the addition of prawns.  Is that typical of a Coronation Chicken recipe?
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Post by LizzyNY Tue 26 Dec 2017, 18:15

Sounds really interesting and easy! (That's the best part!) Smile Just curious, but why is it called "Coronation Chicken"?
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Post by party animal - not! Tue 26 Dec 2017, 18:43

This is my sort of 'cooking' guys and my so-called instructions would likely include phrases like 'bung in this, and throw in a bit of this...'. Very technical.

This was served at the Queen's Jubilee picnic in The Mall apparently and at previous monarchs' garden parties but then called Jubilee Chicken..

Prawns? Just fancy throwing them in really, Donnamarie.....pack of pre-prepared salad, quick glass of something?

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Post by LizzyNY Tue 26 Dec 2017, 19:11

Thanks, PAN. I think I'll give it a try. Probably as close as I'll ever come to anything royal! Very Happy
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Post by Donnamarie Tue 26 Dec 2017, 21:15

So it is a classic curried chicken salad.  I just googled it.
It’s delicious and easy to make. Lizzy you should give it a try.  I’ve made it with toasted slivered almonds.  Sometimes I’ve used macadamia nuts.  It’s great on greens.  And like PAN said you can add a little bit more or less of whatever to your taste.  Cookbook author and chef Ina Garten has a really nice version of it.

PAN, a ‘quick glass of something’  should include a nice chilled glass of white Very Happy
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Post by it's me Sun 22 Jul 2018, 09:27

Ooooold tread Shocked



Anyway


Cacio e Pepe

Recipe Sharing & Food Talk - Page 7 Cookin10


Perfect cacio e pepe
(Serves 2)
2 tsp black peppercorns
200g spaghetti (or pici, or tonarelli, if you can find them)
80g pecorino romano, at room temperature, finely grated

Toast the peppercorns in a very hot, dry pan until fragrant, then roughly crush.

Bring a wide shallow pan of well-salted water to the boil, then add the pasta; it should be covered but not by much. Stir occasionally during cooking and, five minutes into the cooking time, scoop out 250ml water into a wide bowl to allow it to cool slightly.

Drain the pasta and leave it to cool for a minute. Meanwhile, put the cheese and most of the pepper in a large, heavy bowl or pan and beat in some of the pasta water very gradually to make first a paste, and then a sauce the consistency of bechamel. Add the pasta and toss furiously while adding enough of the water (you shouldn’t need it all) to make a sauce that coats each strand. Don’t worry if it takes a while to come together – keep beating and it should happen.

Divide between warm bowls, sprinkle over a little more pepper, and serve immediately.


Many more to know at

https://www.theguardian.com/lifeandstyle/wordofmouth/2016/nov/03/how-to-make-the-perfect-cacio-e-pepe
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Post by ladybugcngc Sun 22 Jul 2018, 14:38

It's Me,

I'm going to ask the love of my life to make this dish.

It sounds absolutely delicious.
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Post by it's me Sun 22 Jul 2018, 15:24

Very Happy
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Post by amaretti Tue 24 Jul 2018, 03:54

I will try this recipe  .  Thanks .  Mmmm .Very Happy

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Post by it's me Tue 24 Jul 2018, 06:27

Ad only extra vergine oil
And salt

Thumbs up!
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Post by ladybugcngc Tue 24 Jul 2018, 06:31

it's me wrote:Ad only extra vergine oil
And salt

Thumbs up!
I'm just curious, how often do you make this pasta?
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Recipe Sharing & Food Talk - Page 7 Empty Re: Recipe Sharing & Food Talk

Post by it's me Tue 24 Jul 2018, 06:43

Sometimes
Not very much lately
it's me
it's me
George Clooney fan forever!

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Recipe Sharing & Food Talk - Page 7 Empty Re: Recipe Sharing & Food Talk

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