Ewe: not that, i mean the vocabulary score or whatever it was, i would get to 36 then miss one and back to 34 and then get a couple more correct and back to 36 then finally up to 40, but it took awhile!

Czuch: Really? but it keeps letting you try a new word if you get it wrong, I got past 200 but will have another go again. What a fantastic idea it is!!

Ewe: I couldnt get past 40 :(

volant: OMG thats absolutely fantstic!! Thank you...I just want to keep going!!

Play and feed hungry people.

rednaz23: I shop at Aldi's all the time .

 tazman7474: Hi! Do you like tapioca? Not my sort of pudding Im afraid!
Tapioca, sago & semolina.....

Now chocolate cake...

tazman7474: tapioca is made from cassava
Snopes has a funny tapioca story

Ok, I have a question. What exactly is a tappioca? I know what you use it for and all of that but was just wondering what it was! lol

rednaz23: Haven't been there but plan to go. They opened one here a while back and I hear they have good prices.

Since this is the 'food' area, I have a question for ya... If anyone has ever shopped at a store called ALDI (eastern U.S. and Europe) and are willing to answer some questions, could you please PM me? Thanks!

I'll make it worth your while some how, some day. :-)

Jim Dandy: lol, I found recipes with the other spelling too. I think the only difference is just the spelling.

Eriisa: I stand corrected.I hope the recipe's I have found with the other spelling aren't defective

Jim Dandy: nope. its a spelling but not what I was looking for.

I found it......... Cacciatore

Eriisa: You have the proper spelling,just remove the -

how do you spell 'catch-a-tori' ???

if the phonetic didn't help. its like spaghetti sauce that's usually with chicken.

Jim Dandy: That's how i cook them.

KewlGuy: I know if I'm cooking a live lobster to boil it,it is also enjoyed broiled with a coating of bread crumbs.I don't think I've ever seen or heard of lobster tails boiled.

Jim Dandy: That's the best way and really the only way.

KewlGuy: Why didn't I think of that?

Jim Dandy: Ah you should boil them.

Does anyone know how long I should leave lobster tails under the broiler?
thanks in advance

Dang.. you all are making me hungry.. of course.. I have 16 pies sitting on my kitchen table with 2 more in the oven.. Yes mom, all the pies are done and ready for Sat Night.. all 18 of em.. Now.. when ya going to make those spare ribs Jim was talking about.. I could use a bit of someone else's cooking.. LOL

Dolittle: ty do thats sounds delious!

4 chicken breasts
3/4 cup italian dressing
3/4 cup salsa
4 slices mozzarella

Marinate boned and skinned chicken breast halves in the refrigerator in 1/4 cup each of the italian dressing and salsa for one to two hours. Remove the chicken from the marinade and discard the marinade.

Grill or broil the chicken until cooked through. Top each piece of chicken with mozzarella cheese during the last minute of cooking and heat just until the cheese begins to melt.

Heat the remaining salsa and italian dressing to a boil and simmer one minute. Pour the sauce over the chicken. Serve over hot cooked pasta or rice, or wrapped in a flour tortilla.

Jim Dandy: lol why thank you. hey those ribs sound good honey garlic hmmmmmmmmmmmm share the recipe??????

GGROBINLOVE: I'm making honey garlic spare ribs tonite,but I'll definitely tell you when I'm about to tackle it.Yes,I noticed you were her mom,clearly class was passed along the gene line

Jim Dandy: Thats ok write to me if you do cook it and let me know how it turned out please?.
I am Scarletroses mom Robin.

GGROBINLOVE: Thanks,I really appreciate your effort in responding

Jim Dandy: http://www.everybodyswholefoods.com/retailer/store_templates/shell_id_1.asp?storeID=9F19650ACDA746C2AF10299EA32F084B

Jim Dandy: hi well i will give it a try. I have never eaten that brand before as I have always prepared my own.
It is usually a tough piece of meat so i usually marinaded it with Coors light beer* overnight. then i plave in a crock pot or roasting pan (I used BBQ Sauce, onions, Bell peppers and Garlic) but you can mix first in a bowl 2 1/2 cups tomatoe sauce, 1 envelope french onion soup/dip mix(beef based) or 2- 4 T Beef base* (its like a bouillion only in paste for), 2T brown suger, maybe some added Heinz catsup, tarragon, (Italion Seasoning with bell pepper and mushrooms) or just black pepper and maybe garlic,celery. If you wa nt it more Italion then pour over say oldworld ragu* sause largest jar. then I would bake it slowly with lid on until last 1/2 hour. slow or lower temp for a longer time is nicer. also if you don't like beer then you can substitute vinegar and oil or burgendy or red wine. the sugar and vinegar or beer tenderizes the meat. oh yes used unfrozen or thawed meat.

I used to buy brisket made by Whole Foods in my area.It was kind of sweet,I guess they prepared it with a tomato based marinade.Recently they stopped featuring it in their hot foods section
After a period of weeks composing myself,I decided to give it a shot preparing one.(unchartered territory to say the least)I purchased a single as opposed to a double brisket(not even sure what the differance is)I was told to cook it at 350 for 15min per pound in a covered pot,no other instructions.What I would appreciate is any instructions on how to prepare this brisket in a manner that comes as close as possible to the one I so enjoyed from Whole Foods.Thanks in advance.

volant: this sounds very nice and temping! ty

Currant Cream Pie

2 eggs
1 C. heavy cream
1 C. sugar
1/2 t. flour
a dash of cinnamon
1 C. fresh currants, stemmed
Partially prebaked 9inch pie shell

Preheat the oven to 425f.
In a mixing bowl whisk together the eggs and cream and set aside.
Line a 9inch pie plate with your favorite pastry or use one from the store. Prick the pastry all over the bottom with a fork, chill until firm, about 30 minutes, then partially bake in the preheated oven for 10 minutes. Brush with the egg-cream mixture and bake 5 minuts longer or until the dough is no longer translucent. Cool on a wire rack.
Reduce heat to 325f
Add sugar, flour and cinnamon to egg-cream mixture. Whisk well, then stir in the currants. Pour the mixture into the prepared pastry shell and bake in the center of the 325f oven for 35 to 40 minutes, or until the top is golden brown and a knife inserted into the center of the custard comes out clean. Cool on a wire rack. Serve warm or at room temperature.

1 envelope Good Seasons Salad Dressing Mix
1/2 Sugar
2 Tbsp. Soy Sauce
1 pkg ramen noodle soup mix
1 pkg coleslaw blend
4 Green Onions (sliced)
1/2 cup dry roasted sunflower seeds
1/2 cup toasted Almonds
Mix good seasons mix in a small bowl..stir in sugar and soy sauce. Break up ramen noodles..place in large bowl...(discard seasoning packet) . Add coleslaw , onions , sunflower seeds , almonds to noodles and mix lightly . Add dressing and toss to coat well . Enjoy it's very good !!

Hello...Ive got a lot of red currants that need eating, has anyone got any ideas what I can do with them apart from making jam or jelly? Thanks

1 fryer cut up
3/4 cup flour
1 can evaporated milk
Roll chicke pieces in flour...then dip pieces in milk...then cover them with bread crumbs..Set aside for 30 minutes covered with a damp cloth . Deep fry .

Übergeek 바둑이: That sounds wonderful, I haven't had any cheesecake in ages. I love the idea of one great cake with different toppings to keep it new and interesting.

Super Easy Cheesecake

Concentrate on the blue parts. The tips are just comments to make your job easier.


Step 1: The Batter

Ingredients:
4 large eggs
4 packages (250 g) of cream cheese (total 1000 g)
1 1/4 cups of sugar
1 tablespoon of vanilla extract
2 tablespoons of lemon juice

Using a mixer beat the eggs, then add the sugar, lemon juice and vanilla extract. Mix well. Then add the cream cheese. and mix until the entire batter is homogeneous and creamy.

Tips: Warm up the ingredients to room temperature first, it makes mixing easier. Also add the cream cheese in small pieces, rather than adding it as a big lump. Real Philadelphia cream cheese tastes better than other brands I have tried. I also like using raw sugar. The cake comes out looking beige because the sugar is brown, but it tastes better. This step will take 15 minutes.


Step 2: The shell

Ingredients:
1 1/4 cups of Graham cracker crumbs
1/4 cup of butter
A 9-inch aluminum or Pyrex glass cake mold.

Melt the butter in a small frying using very low heat. Put the cracker crumbs in a bowl and add the molten butter. Mix thoroughly until the crumbs all look evenly wet. Grease the mold using some butter and your fingers. Put the crumbs in the mold and spread them over the bottom and the sides of the mold. Push the crumbs down with a glass to make something similar to a pie shell.

Tips: I prefer a glass mold because it can be reused more times. Aluminum is good because it is easier to take the cake out of the mold. You can also buy the Graham cracker crumb cake shell already made. It makes the job easier! If you make your own shell, it takes 5 minutes. If you buy one, then you save 5 minutes of your time.


Step 3: Baking

Preheat the oven to 350 deg. C. (180 deg. F.) Gently pour the batter into the pie shell. Put the cake in the oven and bake for 15 min. Then lower the temperature to 200 deg. F. (93 deg. C.) and bake for another 40 min. Allow the cake to cool slowly to room temperature, then put it in refrigerator for at least 4 hours.

Tips: Some recipes will tell you to bake for 45 minutes at 350 deg. F. The method of lowering the temperature to 200 deg. F gives the cake a much nicer texture. It is softer, and less likely to crack on the surface.

The baking step usually takes about 1 hour, I usually cool the cake overnight, followed by 4 hours of further cooling in the fridge. My oven has a timer, so after I lowe rthe temperature to 200 deg. F. I forget about the cake and come back next morning to put it in the fridge. This makes the whole process take only about 1 hour to make the whole cake.


Step 4: The topping

The cake above is a basic cake. Its flavor can change depending on the topping that you use. You can put fresh or canned fruit on top. Canned peach slices (drained if the juice, of course) are always good. Strawberries, blue berries, even chocolate syrup all work well. Below is a recipe for a blue berry topping that has proven popular with my family and friends.

Ingredients:
1 cup of blueberries (fresh or frozen)
2 tablespoons of sugar
1 1/2 cups of water
1 tablespoon of corn starch
1 teaspoon of cinnamon powder
1/2 teaspoon of powdered clover (optional)
1/2 teaspoon of allspice powder (optional)
1/4 teaspoon of powdered nutmeg (optional)

Put the blueberries, sugar and spices in a small pot. Add 1 cup of water and heat to a boil. Lower the heat to a gentle simmer. In a cup mix 1/2 cup of water and the corn starch. Stir the corn starch well and break down any lumps. Pour the corn starch-water mixture into the blueberries and simmer gently for 5 minutes. Stir constantly to avoid foaming over the mixture. Cool this mixture to room temperature, then put it in the refrigerator with the cake.


To serve the cake, cut a slice (triangle) of the size that you want. Put it in a plate and simply pour the topping on top.

Cheesecake freezes well. You can make the cake and freeze it, then defrost it later before eating it. I usually make 3 or 4 at one time, and consume them as I need them.

*hopes Dolittle makes some of that bread pudding for next weekend.  

Rose: Thanks Rose...that sounds good. I have it printed and will make one today.

pattypoo You are doing good on the typing. I look forward to the recipe....thanks!!

Dolittle: How about this one hun?

OLD FASHIONED BREAD PUDDING WITH
VANILLA SAUCE     

4 c. cubed white bread
1/2 c. raisins
2 c. milk
1/4 c. butter
1/2 c. sugar
2 eggs, slightly beaten
1/2 tsp. nutmeg
1 tsp. vanilla

VANILLA SAUCE:

1/2 c. sugar
1/2 c. brown sugar
1/2 c. whipping cream
1/2 c. butter
1 tsp. vanilla

Heat oven to 350 degrees. For pudding, in large bowl combine bread and raisins. In 1 quart saucepan, combine milk and 1/4 cup butter. Cook over medium heat 10 minutes or when butter has melted. Pour milk mixture over bread; let stand 10 minutes. Stir in remaining pudding ingredients. Pour into greased casserole. Bake for 40-50 minutes or until set in center.

VANILLA SAUCE: In saucepan combine 1/2 cup sugar, brown sugar, whipping cream and 1/2 cup butter. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil, 5-8 minutes. Stir in 1 teaspoon vanilla. Serve sauce over warm pudding.

Dolittle:: MY friend...I know now that i can type a little faster, i have not forgotton the recipe for that cream cheese pumpkin pie.. That i let the bordens sat on the coffee table for how many months.. :O) maybe i can write it here for you. it don't take me 5hrs to type 4 lines anymore..it was really 5hrs to correct the mistakes over and over.. lmbo :)

Does anyone have a good recipe for bread pudding and the sauce to serve on it?

The school sells Kool-Aid pickles from the popular red flavor family at
its fund-raisers. “They’re easy to make a gallon,” Ms. Williams said.
“You pull the pickles from the jar, cut them in halves, make
double-strength Kool-Aid, add a pound of sugar, shake and let it sit —
best in the refrigerator — for about a week. The taste takes to
anything. A while back I made a mistake and bought a jar of pickle
chips instead of halves or wholes. Came out fine. This whole Kool-Aid
pickle thing is going so good, you wonder why somebody hasn’t put a
patent on them

article here

volant: I did think of Apple Pie! lol

1 fresh pineapple, pealed and cut into smallish wedges.
into a baking dish and sprinkle with cinnamon, brown sugar and drizzle with honey.
Put into a hot oven for about 10-15 mins and serve with ice-cream.

Apple Pie LOL

Eriisa: What about ya pancakes lol

welshrugbyfan: Thats a tough question. The USA is such a melting pot, that I don't know if you could say there's a national dish.

I would say we're pretty famous for Grilled Steak or BBQ Ribs. LOL