How to make?Originally Posted by DA
How to make?
____
I getcha, though.
How to make?
How to make?
____
I getcha, though.
Buy fudge at the store and chop it up. Use a brownie mix.
1. So where do you find 2 lbs of goat rib meat? Certainly not at your local Shop Rite, Superfresh, or Kroger. You'll have to find a speciality store. In NJ, there are speciality stores owned by Haitians, Jamaicans, Arabs, and Dominicans. Goat is a staple in their cuisine, so these ethnicities often carry the meat. Ask them for small cuts so that it is easy to work with.
2. Place the goat meat, chopped shallot, parsley, orange juice, lemon juice, and salt and pepper all in a large pot. Marinate the meat overnight for the best flavor. If you are short on time, 4 hours is sufficient.
3. Place the large pot on the stove over medium-high heat. Add just enough water in the pot to cover the meat. Bring everything to a boil and simmer until tender (about 30-40 minutes).
4. Add vegetable oil to a frying pan. Take the pieces of meat out of large pot one by one and drop them into the frying pan. Do not overcrowd the meat in the frying pan. Fry each side of the meat until it is browned (2 minutes on each side).
5. Place a paper towel on a large plate. Remove the pieces of meat from the frying pan and place them on the paper towel to drain any excess oil.
6. Repeat the frying steps with all of the meat from the large pot. Serve the goat over rice as a meal or by itself as a snack.
Please you to make?
_________________
Pizza
Ingredients
3 cups - White Flour ("OO," "Bread," or "All-Purpose" only -- Whole Wheat tastes like cardboard)
2 teaspoons - Salt
1 teaspoon - Active Dry Yeast
2 teaspoons - Sugar
1 tablespoon - Olive Oil
1.5 cups - Water (Warm or Tepid)
1 pound - Whole-Milk Mozzarella Cheese (Grated)
2-3 tablespoons - Olive Oil
1 pound - Absurd Goat
Optional Toppings: Basil, Oregano, Fennel, Garlic, Parmigiano-Reggiano
How To Make
1) Dump flour, salt, yeast, and sugar in mixer with dough-hook attached. (If mixer doesn't exist, dump ingredients in bowl and 2 Tylenol in mouth. Pain is coming.) Mix dry ingredients at low speed; add water gradually until there's no dry flour. Let mixture sit a couple minutes (yeast is brewing). Add 1 tablespoon of olive oil to dough and knead ten more minutes. If dough sticks too much to bowl after kneading, add pinch(es) of flour until it kneads smooth. If dough is too dry and dense, do the same but with water. Split giant dough-mass into two equal-sized pieces, roll both into balls, coat each with a couple drops of olive oil, and drop into individual ziploc bags. Stick your balls in the fridge overnight (at the very least, a 2-3 days rise is about optimal, 4-5 is still good, 6+ is pushing it but tasty anyway).
2) One hour before pizza-time, set oven to Bake as high as it'll possibly go. (If oven won't break 500F, stop everything. Buy oven.) Thirty minutes before pizza-time, remove balls from fridge and let rise at room-temp. Finally, at pizza-time, drop one dough-ball on a floured surface, flip it to coat, pat off excess, and stretch that thing out. (Tossing in air really does work, but not recommended on the first go-round.) When 12 to 14 inches round, or so, and kinda flat-ish, stop.
3) Drizzle 1-2 tablespoons of olive oil on the dough and, with your hands, get the whole thing kinda slicked-up. If you want to add any spices (very optional), now's the time to do it. Toss 'em on copiously. Finally, leaving a one-inch border around the outer edge, sprinkle half of the cheese atop the dough. If you want meat (you do), apply now. Transfer fully-topped dough to pizza stone in flamming-hot oven (should've mentioned the stone earlier, sorry) and let it bake until lightly charred in spots. Remove from oven. Repeat steps 2 and 3 for other dough-ball.
4) Repeat above once per day 'til you die.
5) Die.
Maybe I'll try it. Do we have a "print thread" button yet?
I would have suggested paying the neighbor a friendly visit.
look in the Thread Tools tab on the top of the thread, there's a "printable thread" option there... I've never used it so I don't know what it does. (I've just been copy/pasting the good recipes and emailing them to my mom (her computer is the one in the house with the printer))
cool. going to try this one too. I've never had a good home-made pizza recipe.
CILi should I even attempt it without the stone?
It worked.
We have a stone. It makes a great frozen pizza tray. When we make homemade pizza, we just use cookie sheets.
Thought about that too, but kinda doubted they'd buy me one.
Very much yeah. Go for it, anyway.
A couple slabs of unglazed soapstone or quarry tile would probably be your next best bet; but lest you've got a couple of those just sitting in your kitchen, go the skillet route.
Pre-heat a cast-iron or stainless steel skillet on your stove-top until it smokes a bit (3-5 minutes, or so). Place a flattened-out, untopped pizza dough in the skillet, then top with the cheese/olive-oil/spices/etc., and THEN transfer the pizza (skillet and all) to the oven. Oven should be set to BROIL; skillet should be set on highest possible rack in the oven (just barely giving it enough space to actually fit inside). Somewhere between 2-4 minutes later, your char should appear; the pizza comes out; and the eat commences.
NOTE: Unless you're the next Iron Chef, you'll seriously blow the first couple pizzas. Happens to everyone. Ugly as it might look, just laugh it off and enjoy anyway. Pizza's pizza. You can't not smile eating it.
that gouda soup was amazing jenna
the other week my friend and i decided to make lasagna pizza. we used instant pizza dough, boiled bow-tie pasta, and then lined a glass baking dish with the dough, deep-dish style. then a layer of sauce, a light layer of mozzarella cheese, the cooked pasta, more sauce, and then a thicker layer of mozzarella on top... baked in the oven for a while til we thought we burnt it cause the cheese on top looked brown in spots, but it was delicious like that. you gotta eat it with a fork though, not like you'd normally hold a slice of pizza. either way though, it's soo good... and yeah we were pretty high when we came up with the idea.
maybe a saint is just a dead prick with a good publicist
maybe tommorow's statues are insecure without their foes
go ask the frog what the scorpion knows
Edible Cookie Dough
2 tbsp Brown Sugar
2 tbsp White Sugar
2 tbsp Margarine
1 tsp Vanilla
1/3 cup Flour
Chocolate Chips
Mix sugars and wets then add flour until it thickens. Put in as much chocolate chips as you like. Eat it raw
ILE
7w8 so/sp
Very busy with work. Only kind of around.
yay! by the way you don't really have 24 million posts do you bg? because that is crazy
Thanks for sharing very nice recipe. I will try to make this dish. I hope this dish is god for the health. I appreciate you again for sharing this nice recipe.Edible Cookie Dough
2 tbsp Brown Sugar
2 tbsp White Sugar
2 tbsp Margarine
1 tsp Vanilla
1/3 cup Flour
Chocolate Chips
Mix sugars and wets then add flour until it thickens. Put in as much chocolate chips as you like. Eat it raw
Last edited by Alfie; 12-03-2011 at 12:13 PM.
I request green tea shortbread....
Ooohh, I want to try that cake at the top!
Super delicious brownies:
Fudge Sauce:
2/3 cup heavy cream
1/4 cup butter
1/4 cup sugar
6 ounces plain chocolate, chopped into small pieces - I just used Hershey's
2 tablespoons brandy (optional)
Caramel Sauce:
3/4 cup packed brown sugar
4 teaspoons cornstarch
2/3 cup whipping cream
1 tablespoon margarine or butter
Brownies:
1 2/3 cups granulated sugar
1/2 cup (1 stick) butter or margarine
2 tablespoons water
2 bars (4 ounces total) unsweetened chocolate baking bars, broken into pieces
2 large eggs
1 1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/3 teaspoon salt
1/2 cup chopped nuts (optional)
To serve:
vanilla ice cream
chopped pecans (optional)
Preparing Fudge Sauce:
Heat the cream with the butter and sugar in a bowl over a saucepan of barely simmering water. Stir until smooth, then let cool. Add the chocolate to the cream mixture. Stir over simmering water until it is melted and thoroughly combined. If using the brandy, stir in a little at a time, then cool to room temperature
Caramel Sauce:
In a saucepan combine brown sugar and cornstarch. Add whipping cream and margarine or butter. Bring mixture to boiling, stirring constantly. Then reduce heat. Cook and stir for 2 minutes more. Cover and cool. Chill in the refrigerator until serving time. (Mixture will thicken as it chills.) Stir sauce before serving.
Brownies:
Preheat oven to 350 degrees F. Grease 13x9-inch baking pan.
Microwave sugar, butter, and water in large microwave-safe bowl in high for 4 to 5 minutes or until mixture bubbles, stirring once. Remove from heat.
Add baking bars; stir until melted. Stir in eggs one at a time until incorporated. Stir in vanilla extract. Add flour, baking soda and salt; stir well. Stir in nuts.
Pour into prepared baking pan. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.
To serve:
Place a brownie in a shallow bowl. Top with chocolate sauce. Put a scoop of vanilla ice cream on top. Drizzle caramel sauce over the ice cream and sprinkle with chopped pecans.
NOTE: I have made this probably a dozen times but recently realized that just using store-bought caramel and chocolate would be cheaper and less time consuming. So imo only make the sauces if you really want to go all out.
The best smoothie you will ever taste:
8 oz frozen strawberries
1 banana
1 cup pineapple juice
2 tbsp coconut cream
1/4 cup grenadine
Ice cubes
I really wish I had the patience to cook because that pretzel thing looks amazing. I usually get really excited and inspired to cook then give up waiting for it to bake so I just say eff it and make a sandwich.
Double Eggs:
Butter to your liking, put it in the pan at high heat.
When it starts to melt, throw in some diced onions.
Lower the heat and let the onions cook.
Slice up some mushroom meanwhile, of any kind (button shaped is best) and throw it in.
Sprinkle some parsley on top so that the flavour comes out while cooking.
Season with thyme and basil.
Push them all one corner.
Pour a bit of olive oil to the empty spot, and crack 2 eggs there.
Raise the heat up a bit till the eggs bubble slightly (from the hot oil beneath).
Lower the heat and stir the eggs up a bit so the yolks burst if they haven't already.
Leave it there for awhile until the bottom side hardens slightly but the rest of it is still pretty runny.
Mix it with the onions and mushrooms.
Add cajun, paprika, black pepper to taste (usually 2/3 shakes) while eggs are still soft.
Continue with low heat and add a small shake of cinnamon powder to balance the flavours.
If you like your eggs slightly salty, put 2 drops of fish oil and stir it up a bit.
Cook it till it's harder and eat it with a sausage, or serve it slightly soft in bread depending on preference.
She is wiseWhy I love LSEs:
beyond words
beautiful within
her soul
brighter than
the sun
lovelier than
love
dreams larger
than life
and does not
understand the
meaning of no.
Because everything
through her, and in her, is
"Yes, it will be done."
A couple years ago I was put in charge of decorating the college for Valentine's Day. I made some gorgeous, fancy decorations from construction paper, glue, scissors, and imagination. Then I covered a couple cabinets with them. But my favorite was the diagram of a human heart I put up. So romantic!
I baked chocolate muffins for my mom this morning
Super easy and delicious
1c. Flour
1/2 c. Oil
3/4 cup chocolate melt this slow heat with the oil
Any amount of sugar that you want
Three eggs
1/2 tsp salt
And 1tsp baking powder
Beat eggs with sugar and add salt, mix dry ingredients lastly add melted chocolate with the oil and bake 350 and watch it carefully it will burn or over bake fast
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Dual type(as per tcaudilllg)
Enneagram 5 (wings either 4 or 6)?
I'm constantly looking to align the real with the ideal.I've been more oriented toward being overly idealistic by expecting the real to match the ideal. My thinking side is dominent. The result is that sometimes I can be overly impersonal or self-centered in my approach, not being understanding of others in the process and simply thinking "you should do this" or "everyone should follor this rule"..."regardless of how they feel or where they're coming from"which just isn't a good attitude to have. It is a way, though, to give oneself an artificial sense of self-justification. LSE
Best description of functions:
http://socionicsstudy.blogspot.com/2...functions.html
1/2 oz gin
1/2 oz light rum
1/2 oz vodka
1/2 oz peach schnapps
1/2 oz Blue Curacao liqueur
1/2 oz triple sec
1 can Red Bull energy drink
Pour all of the liquors over ice and stir. Bon appétit!
Coming up next, the Reuben Eggrolls. Stay tuned!
Apricot Cookies
Ingredients:
1 apricot
1 knife
1 plate
1. Using the knife, cut along the crease in the apricot.
2. Continue cutting along the same line, connecting the second cut to the beginning of the first.
3. Set the knife down.
4. Grasp apricot on two sides, being sure not to grasp it on the slice, and pull it apart.
5. Set the separated apricot on the plate.
6. Remove seed from whichever section it happens to be in.
7. Dispose of seed.
8. Place apricot halves on plate flat-side-down, fuzz-side-up.
makes 2
Want to make this
Sounds like a good Q baste.
LOl this was ADORABLE!!How to make?
How to make?
____
I getcha, though.
Enneagram: 9w1 6w5 2w3 so/sx
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