Members Login
Username 
 
Password 
    Remember Me  
Forum: RECIPES
RECIPES

No New Posts   Newest Coach Handbag discount on gobizsale.com

July 25, 2011

 

Welcome to visit www.gobizsale.com

Newest Handbag sale with discount price!

Coach Handbag

20113265235043928.jpg

Coach Handbag

http://www.gobizsale.com/prolist.asp?classid=19:119:411

http://www.gobizsale.com/propic/20113265235043928.jpg

Burberry Handbag

Chanel Handbag

Chole Handbags

D&G Handbag

Dooney& Bourke Handbag

Ed Hardy Handbag

Fendi Handbag

Gucci Handbag

Guess Handbag

Jimmy Choo Handbag

Juicy Handbag

Lacoste Handbag

LV Handbag

Polo Handbag

Prada Handbag

Versace Handbag

Payment Terms-Credit Card, Paypal,Western Union,T/T;

Free shipping cost-Dropshipping accepted;

Delivery time 5 days to 7 days to all over the world.

No New Posts   Nanner Bread lol

January 28, 2009

 I have used this recipe for years and (thank God!!) I have shared it with a lot of people so I don't have to make 20+ loaves at the holidays anymore lmao. Got it from Bon Appetit.

Banana-Nut Bread

INGREDIENTS:

1/4 cup plus 1 tablespoon sour cream
1 teaspoon baking soda
1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2)
2 cups all purpose flour
1/2 teaspoon baking powder
1 cup chopped walnut or pecans

PREP:
Preheat oven to 350°F. Grease 9x5-inch loaf pan. Combine sour cream and baking soda in small bowl. Using electric mixer, cream butter and sugar in large bowl. Beat in eggs, bananas and sour cream mixture. Sift in flour and baking powder. Stir in nuts. Spoon mixture into prepared pan. Bake until toothpick inserted into center comes out clean and loaf is golden brown, about 1 hour. Cool 10 minutes in pan. Turn loaf out onto rack and cool completely.


***for my more foofy foofy friends, I substitute macadamia nuts for the pecans or walnuts 

 

Started By: tiacynnick

Comments: 1

Views: 1731

Last Post: Wed Jan 28 5:13 PM, 2009 by TNT

 

No New Posts   10 lbs lasagna

January 27, 2009

I could not find a recipe for a 3 and 1/2 hr lasagna. But if you double the recipe......wink anyways, if you want to make a blackened lasagna aka burnt, you'll have to ask Frogggggy about that. biggrin.gif





Ingredients

Directions

  1. 1
    Tomato Sauce:.
  2. 2
    Heat a deep-sided skillet or stock pot and add about 1 teaspoon of olive oil. Add sausage and cook until just browned (3-4 minutes). Remove the meat from the skillet or pot and set aside. Adding at least another teaspoon of olive oil to the skillet or pot, sauté the 1 large diced onion and fresh minced or chopped garlic for a few minutes. Add the canned chopped tomatoes and tomato sauce to the skillet. Let tomato sauce come to a slight bubbling and turn heat down to simmer. Add at least 1 teaspoon (or more to taste) each of Italian seasoning, basil and sugar to the tomato sauce. Add several dashes of red or white wine for flavoring. Allow tomato sauce to simmer on medium to low heat, stirring occasionally, until tomato sauce is cooked down to about half the amount (about 30-45 minutes).
  3. 3
    Ricotta Cheese Mixture:.
  4. 4
    In a separate bowl mix together, ricotta cheese, 8 ounces mozzarella cheese, 1 cup parmesan cheese, 1 pkg. cream cheese, 1 med-large minced onion, 1 teaspoon basil. Set aside until ready to use.
  5. 5
    Layering:.
  6. 6
    Using a large deep-sided baking dish or lasagna pan, layer 1/3 tomato sauce, lasagna noodles, ½ ricotta cheese mixture, continue layering until you have ended with tomato sauce.
  7. 7
    Sprinkle remaining mozzarella cheese and parmesan cheese on the top. Cover with foil and bake at 350 degrees until heated thoroughly and bubbling about 1 hour and 45 minutes. Take foil off and bake for another 15 minutes allowing cheese to lightly brown around the edges.

Started By: Innoc3nt0ne

Comments: 0

Views: 5151

Last Post: Tue Jan 27 1:37 PM, 2009 by Innoc3nt0ne

 

No New Posts   Boston Market's Squash Cassarole

January 24, 2009

This stuff is to die fer! Yeller Squarsh and Zuchinni and Jiffy cornbread mix. It's only served seasonally @ Boston Market Resturants ( cant spell that word). So this way you can make it year round. I find it a bit salty and use less chicken bouillon then the recipe calls fer.

Ingredients
4 1/2 C. Zucchini (diced)
4 1/2 C. Yellow Squash (diced)
1 1/2 C. Yellow Onion (chopped)
1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
1 1/2 Stick of Butter
8 oz. American Processed Cheese (diced, use a store brand not Velveeta)
3 Cubes of Chicken Bouillon
1 tsp. Garlic (minced)
1 tsp. Salt
1/2 tsp. Ground Pepper
1/2 tsp. Thyme
1 Tbsp. Parsley (chopped
Methods/steps
Prepare Jiffy Mix as directed, set aside to cool.

Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and saute the onions until the onions turn clear, add salt, pepper, thyme, and parsley . Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well.

Place squash mixture in a 13"x11" baking pan that has been sprayed with a non stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes. Remove cover the last 20 minutes of baking time.

We found that this casserole is a great replacement for stuffing or potatoes.

Please Note
If you tend to prefer less butter, please add less than is suggested.

Started By: TNT

Comments: 0

Views: 1387

Last Post: Sat Jan 24 11:38 PM, 2009 by TNT

 

No New Posts   Deep fried frog legs

January 22, 2009

DEEP FRIED FROG LEGS 
Med. frog legs (dressed)
1 c. flour
1 tbsp. lemon pepper
1 tsp. salt
1 tsp. black pepper
2 eggs (beaten)
Cracker crumbs (fine)
Vegetable oil for frying
Wash frog legs in cold water, drain. Put flour, lemon pepper, salt and black pepper in a bag and shake to mix. Shake frog legs in the seasoned flour to coat, dip in beaten egg and roll in cracker crumbs. Deep fry at 365 degrees for 7 to 8 minutes or until golden brown

Sounds really tasty! Prob goes best with frogaritas! Cheers!

Started By: Innoc3nt0ne

Comments: 3

Views: 1543

Last Post: Sat Jan 24 6:31 PM, 2009 by Storm

 

No New Posts   Frog leg stew with a "kick"

January 22, 2009

FROG LEG STEW WITH A KICK 
3 lb. frog legs
1 garlic, chopped fine
1 onion, chopped fine
1/8 tsp. thyme
1/8 tsp. cayenne pepper
2 cans tomato puree
6-8 cans water
1/2 tbsp. basil
1/8 tsp. sea salt
2 tbsp. olive oil
Break the frog legs apart and saute in olive oil until almost cooked, then allow to cool. Add them to the other ingredients which have been simmering together and cook 1 1/2 to 2 hours. Serve over rice or pasta.

Started By: Innoc3nt0ne

Comments: 5

Views: 1551

Last Post: Sat Jan 24 6:29 PM, 2009 by Storm

 
Page 1 of 1  sorted by
Forum Information
Total Posts: 15
No New Posts New Posts
Topic is Closed Sticky
Tweet this page Post to Digg Post to Del.icio.us


Create your own FREE Forum
Report Abuse
Powered by ActiveBoard