doojable

Suda's turn...

Another one Picture puzzle here:

Ok Ca dreaming - you go girl! This game has some funny business happening! Tom has beguiled you all with his wicked ways......

Louis and Clarke? Lois and Clark? Just a spelling difference - I think I have the general clue right.

Dmiller - if you come in there with "pineapple" and "pizza" in the same sentence you will be banned from the kingdom! ;)

OK so for Thanksgiving I'm going to make two cheesecakes - the Lemon one that is on the BBQ thread and a Vanilla Bean with Cranberry jewel topping one I'll wait to post so that I can also post pictures

Ok Krys here is mine 1 lb split peas - cleaned and soaked ( soak about 6 hours - I start this in the am and cook the soup that night.) olive oil 4 carrots - in pieces 1 large oninon -diced 3 ribs celery - sliced 4 cloves garlic - minimum 3 goldlen potatoes -1" chunks Chicken broth - enough to cover the whole mess! salt & pepper 1 bay leaf basil 2 Tbs butter in pieces In a 6-8 quart heavy pot, heat some olive oil and saute the onions , garlic, celery, and carrots, and potatoes; about 5 minutes. Add the split peas, broth,and seasonings. Bring the broth to a boil and simmer at least on hour. Peas should be very mushy. Add butter a little at a time. Cook ten minutes more. Good with a salad and your favorite crusty bread.

Jonny, do you remember that line, "Whoo! Those are a lot of dead presidents!"?

Maybe Paw can find a way to put a tiara on my name in that forum.. I added that dancing Smiley just for you, Ex10!

Full moon!

Rain is not irrelevant.....

Mary Fly Sky? I'm really not connecting these dots - must not have known that one....

Do we need a whole separate thread for chili and stew? What about casseroles?

marry/ wed/ church bee/ fly/ bug kite/ flies mary flies church flies whatever....LOL

One picture clue here:

Brisket - not BBQ - but still wonderful I got this recipe from a man that made about 6 briskets for a celebration when his wife finally graduated Law school. She was 50 and he was sooo proud. One whole brisket Adoph's meat tenderizer Lawry's seasoned salt BBQ Sauce - get a good one like Stubbs Night before or 6 hours before: Line a large pan with lots of aluminum foil. Trim fat off brisket Liberally sprinkle Adolph's and pierce meat Liberally sprinkle meat with Lawry's Wrap in foil and refrigerate overnight or at least 6 hours. When ready to cook: Preheat oven to 300 F Open up aluminum foil package and use about half a bottle of BBQ Sauce - make sure the meat is covered but not drenched. Cook meat wrapped in foil for about 4-5 hours. Take out of oven and let set for about 10 min. Meat will just fall apart and melt in your mouth. Serve with Potato Salad, and whatever else you want!

Lemon Souffle 1 egg 1 large lemon, zested and juiced 1/4 cup castor sugar or superfine sugar 1 tsp cornstard 2 Tbs unsalted butter , cubed 3 egg whites 5 Tbs castor sugar or superfine sugar 3 egg yolks 1 large lemon, sested and juiced 2 Tb confectiner's sugar for dusting 4 - 6or 8 oz ramekins 1. Preheat the oven to 350 F 2. Whisk the egg in a med saucepan, mix in the zest and juice of one lemon, 1/4 cup sugar and cornstarch. Set over medium heat, and cook stirring constantly until the mixture thickens. Reduce the heat to low, and continue whisking for another minute. Remove from the heat and stir in the butter. Divide between the four ramekins. Set aside. 3. In a medium glass or metal bowl, whip egg whites with an electric mixer. When they are able to hold a soft peak, sprinkle in 1 Tb of the sugar, and continue mixing until stiff. Whisk the remainig 4 Tbs of sugar into the egg yolks along with the zest and juice of the remaining lemon. Fold a couple of spoonfuls of the egg whites into the whites. Spoon into the ramekins over the lemon curd, and run a finger around the inside of each rim. 4. Place the ramekins onto a baking sheet, and place in the preheated oven. Bake for 15-17 minutes until puffed and golden brown. Let cool for about 5 minutes before serving.

Mashed Potato Cakes 1 Med onion, chopped 2 Tbs butter 2 eggs 1 1/2 cups mashed potatoes 1/4 tsp salt 1/8 tsp pepper 1 dash hot pepper sauce (thought I used several dashes!) 1 Tbs water 1. In a skillet, saute onion in butter until tender. Remove from the heat. In a bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot pepper sauce, if desired. 2. Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over the potato cakes. Bake ate 375 F for 20-25 min or until heated through.

Braised Red Onions Yield: 2 servings 2 oz Butter 8 Lg red oninons, thinly sliced Salt and freshly gound black pepper Melt the butter in a heavy-based pot over medium heat. Add the onions & cook very gently till translucent. (Watch the heat - do not let them brown -you want the juice to be released and not evaporated) Season, then cover and simmer over a ver low heat for 20 min. Stir and transfer to a warmed serving dish.

Ok - its only a baseball..... do I REALLY want it back?

OK Listen up folks!!! If you make that Minestrone recipe - do not use a 6-8 qt soup pot - use a 16 qt pot - or the biggest one you can get your hands on! If you only have a 6-8 qt pot - then cut the recipe by half. Sorry - I miscalculated the pot size.....

Sear-Roasted Rack of Lamb with Curry, Date, Chile and almond Crust Ingredients: 1 ancho chili, stem and seeds removed 5 Tbs vegetable oil (divided) 1 med onion, chopped 2 Tbs curry powder (Iike a spicy curry powder) 12 dates, pitted and chopped 4Tbs sherry vinegar 1/4 cup slivered almonds, toasted and chopped 3 Tbs chopped fresh mint, plus whole mint leaves for garnish Kosher salt and freshly ground black pepper 2(7-or-8-bone) lamb racks, Frenched (the meat at the tip is cut away to expose the bone) 1 1/2 cups canned chicken broth (again, prefer Pacific brand) Directions: Soak the chili in hot water until softened, about 15 min. Chop the chili coarsely. Heat about 3 tablespoons of the vegetable oil in a saute pan over medium heat. Add the onion and cook until soft, about 10 min. Lower the heat to med-low and add the curry powder. Continue to cook, stirring frequently, until the onion has browned, about 20 min. Put the onion, ancho chili, dates and sherry in the bowl of a food processor and process until a paste forms. Transfer the paste to a bowl, mix in the almonds and the chopped mint, and season with salt and pepper to taste. heat oven ot 425 degrees. Season lamb with salt and pepper. heat the remaining oil in a large saute pan over high heat. Brown the lamb, on rack at a time, meat side first. Turn the other sides. remove the lamb from the pan, but don't clean the pan. Allow the lamb to cool for a few minutes. Set aside 1/4 cup of the chili-date mixture. Using spatula or your fingers spread a thin layer of he remaining chili-date mixture on the meat side of each lamb rack. Arrange the lamb in a roasting pan, preferably one with a rack, with the chili-date mixture facing up. Roast the lamb until it registers about 125 on a thermometer for rare; 130 deg for med rare; about 15-20 min (begin checking at 20 min.) remove the lamb to a cutting board, cover loosely with aluminum foil, and allow the meant to rest for at least 5 min. Pour off any excess fat from the saute pan. Add broth and cook over high heat, scraping up the browned bits, (this is known as "deglazing the pan") unitl the broth is reduced by half. Add the reserved 1/4 cup chili-date mixture to the sauce and whisk to combine. Season with salt and pepper. Slice the lamb rack into one or tow bone chops, and serve 3 to 4 chops per person. Spoon some of the sauce around the chops and decorate with the whole mint leaves. Serve with: Braised red Onions (Vegetable Thread) Mashed Potato Cakes (Vegetable Thread) Lemon Souffle (Dessert Thread)

OK so we got this forum - lets make some real good use of it

TOM...... just go post - or go cook - do something! LOLOLOLOLOL

Jonny - I never made bongs but a kid in my ceramics class was very talented at throwing bongs on a wheel - of course he had to test each one and make sure they worked just right..... He was quite a guy!