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Wed Sep 18, 2013 4:46 am |
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Oh yeah I remember you talking about that one. 
( 14/30 post for today)
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Tue Sep 24, 2013 8:11 am |
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Here's a recipe for Tomato Basil Pasta that I found on Facebook. We had it for dinner last night, and it turned out great!
Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients
12 ounces pasta (I used Farfalle, but the original recipe recommended Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used crushed tomatoes, no problem)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced (I used a heaping teaspoon of minced garlic)
1/2 teaspoon red pepper flakes (I used 1 heaping tsp.)
2 teaspoons dried oregano leaves (I used Italian seasoning)
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium - I used chicken broth, and it turned out fine)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Directions
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until pasta is done...original said until only about an inch of liquid was left, but mine was more liquidy than the picture, and I didn't want mushy noodles, so I just scooped it out with a slotted spoon.
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
This turned out really good! It was easy and tasty, two things that make for a great meal! 
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Tue Sep 24, 2013 10:48 pm |
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That actually sounds really yummy. <3
(7/29 post for the day)
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Wed Sep 25, 2013 4:14 am |
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It really was! I made it because we are low on cash right now and I knew we had the basic ingredients on the pantry for it, but now I think I'll have to put it in the regular rotation.
Oh, and I finally made that crumb cake with peaches, and it turned out REALLY good!
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Tue Oct 29, 2013 12:36 am |
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One thing I LOVE making during the fall is a Fall Veggie Torte.
You'll need:
1 Pillsbury pie crust (or equivalent - or make your own!)
1 small eggplant, diced into 1 in pieces
1 large zucchini, sliced into 1/4 inch rounds
1 small onion, coarsely chopped
1 medium red pepper into 1 inch chunks
4 plum tomatoes, cut into chunks
4 minced garlic cloves
1 tablespoon cornmeal
3 tbsp veggie Oil
Salt an pepper to taste
Extra oil to grease your pans and brush onto the torte
Directions:
Start by pouring yourself small glass of something yummy to sip on. This kind of hard work demands a pre-reward!
Next place all your chopped veggies into a large bowl and toss them with 3 tbsp of oil and salt and pepper to taste.
Cover a baking tray with parchment paper and evenly spread your veggies. (It's preferable to have as little overlap as possible)
Bake them at 450*F for about 30 minutes. You want your veggies tender, but not soggy. Reward yourself with a sip of your yummy drink.
While your veggies are baking, roll out your dough on a floured surface to about 12-14 inches, so it fits unto an greased pizza tray sprinkled with the cornmeal.
When your veggies are done, let cool for about 15 minutes, grab another sip of yumminess, then transfer the vegetables to the center of the readied crust, leaving about 1 1/2 inches all the way around.
Fold up the edge of the crust so it covers the edges of the veggies (it will leave the top open - this is a good thing).
Brush the crust with the remaining oil.
Bake at 450* for another 20-25 minutes, until your crust is golden and delicious. And enjoy the rest of your glass of yumminess - Go on, you earned it!
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The nice thing about this recipe is that it's supremely flexible, allowing for an easy switch in veggies as the seasons permit. And you're free to toss in a little protein in there - shredded turkey or chicken or (though I haven't tried it yet, but I'm planning on it!) roasted chickpeas if you want to stay vegetarian.
And it's really, really delicious!  
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Tue Oct 29, 2013 12:41 am |
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I used to make this for fall all the time... id add choco spiders,.. u can make THEM by using Chocolate Shell for ice cream, shaping to a spider.
butterfinger pie
Yield: 10 to 12 servings
Prep Time: 40 min Cook Time: 12 min
This is a very rich and decadent pie, and it's quite a good way to use up butterfingers...
Ingredients:
CRUST:
14 cream-filled chocolate sandwich cookies (Oreos)
4 Tablespoons butter, melted
FILLING:
23 fun-size butterfinger candy bars (or 15 ounces of butterfingers), divided
1/2 cup granulated sugar
2 Tablespoons cornstarch
2 cups whole milk
2 large egg yolks
1/2 cup creamy peanut butter
1/2 cup milk chocolate chips
1 1/2 cups whipping cream
TOPPING:
2 cups heavy whipping cream
Directions:
1. Prepare crust: Preheat oven to 375° F. In a food processor, process the cookies into fine crumbs. Add melted butter to crumbs and continue to process until well blended. Transfer mixture to a 9-inch pie pan and press evenly over the bottom and up the sides of the pan. Bake for 8 minutes. The crust will puff up and shrink slightly. Use the flat bottom of a drinking glass to gently press down on the crust. Cool completely.
2. Prepare filling: In a food processor, process 20 of the butterfinger bars into fine crumbs. Divide the crumbs into two 1/2 cup portions and one 1 cup portion; set aside.
3. In a medium saucepan, combine sugar, cornstarch and milk. Slowly bring to a boil over medium-high heat, stirring constantly. Remove from heat. Beat egg yolks in a small bowl. Whisk in hot milk mixture 1 Tablespoon at a time until eggs are tempered (slowly warmed up). Then add eggs to remaining milk in the pan, bring to a boil, stirring constantly until mixture is thick. Remove from heat and whisk in peanut butter. Scoop out 1 cup of the peanut butter mixture and put it in a medium bowl; cover and set aside. Add chocolate chips and 1/2 cup of the butterfinger crumbs to the remaining peanut butter mixture in the saucepan. Stir until chips are melted. Pour this mixture into the cooled crust. Refrigerate while you're preparing the next layer.
4. Prepare peanut butter layer: Whip 1 1/2 cups of whipping cream until stiff peaks form. Scoop into the bowl with the reserved peanut butter filling and fold together with 1/2 cup of butterfinger crumbs too. Remove pie from refrigerator and mound peanut butter mixture evenly over chocolate layer and spread to the edges.
5. Prepare the topping: Whip the 2 cups of heavy whipping cream until stiff peaks form. Fold in remaining 1 cup of butterfinger crumbs. Spoon over the top of the pie, mounding slightly in the center. Chop the remaining 3 fun-sized candy bars and sprinkle over the top of the pie.
6. Cover loosely and refrigerate until ready to serve.
Tips:
*If you don't have a food processor, throw cookies in a zip bag and smash it to smithereens. Candy bars too.
*In step 3, if you add the eggs to the pan before they're warmed up properly, you'll end up with scrambled eggs. Warm them up slowly by adding the milk mixture a little at a time until they're quite warm.
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Tue Oct 29, 2013 2:01 am |
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OMG that sounds... Rakurai, my teeth were singing just reading the recipe! 
Well, if you have to go, sugar overload is certainly the way to do it!
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Tue Oct 29, 2013 2:03 am |
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that and oreo pies are my Kryptonite
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Tue Oct 29, 2013 2:13 am |
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ROFL! Who knew Kryptonite was so damned delicious. And fattening! 
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Tue Oct 29, 2013 3:05 am |
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lol, dang that does look something tasty Rakurai.
Tisi you men sounds absolute yummy. I especially cracked up at the sipping of the yummy beverage.
(51/25 posts for the day).
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Thu Oct 31, 2013 3:13 am |
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Thu Oct 31, 2013 3:19 am |
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Ooo that looks really neat TurtleSensei, so I shared it on my facebook page: Food stuffs I think are interesting. 
(51/21 posts for the day).
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Thu Oct 31, 2013 3:28 am |
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Its really really good Keres! I made a batch a few months ago, froze it, and took it out tonight to defrost for my chocolate cake. Its so good!
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Rainbow Sheep Face!! Bahhhh!
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Thu Oct 31, 2013 3:29 am |
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I bet my daughter would love it. 
(54/21 posts for the day).
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Sun Nov 03, 2013 5:12 pm |
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Heres my favorite chili for the cold days ahead. id be making it right now if i had the stuff,..
Ingredients
2lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 can (16 oz) chili beans in sauce, undrained
1 can (15 oz) tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
1. In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
2. In 4- to 5-quart slow cooker, mix beef, onion and remaining ingredients.
3. Cover and cook on Low heat setting 6 to 8 hours.
Also,.. you can substitute half of the ground beef with ground pork to give this chili a richer flavor.
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