The Ultimate Vampire Resource and Directory

Quick Baked Beans with Smoked Bacon



Notes: If assembling through step 2 up to 1 day ahead, cover and chill; bake chilled beans about 50 minutes.

Yield: Makes 10 servings

Ingredients

6 ounces thin-sliced apple wood- smoked or regular bacon (about 6 slices), cut into 3/4-inch pieces

2 onions (about 1 lb. total), peeled and chopped

3 cans (28 oz. each) Boston-style baked beans

1/2 cup catsup

2 tablespoons firmly packed brown sugar

1 tablespoon dry mustard

Preparation

1. In a 5- to 6-quart pan over medium-high heat, stir bacon often until browned and crisp, 6 to 8 minutes. With a slotted spoon, transfer to paper towels to drain. Discard all but 1 1/2 tablespoons fat in pan.

2. Add onions to pan and stir often until they begin to brown and stick to bottom of pan, 7 to 9 minutes. Add beans and their liquid, catsup, brown sugar, dry mustard, and cooked bacon; mix well. Pour into a shallow 3-quart casserole.

3. Bake, uncovered, in a 350° regular or convection oven until beans are bubbling in the center, 30 to 40 minutes. Serve hot.

Cheesy Chicken Spaghetti

You can cover and refrigerate the casserole overnight, and sprinkle with cheese before baking. Bake at 350° for 25 minutes until bubbly.

Prep Time: 5 minutes

Cook Time: 31 minutes

Yield: 6 servings (serving size: 1 1/3 cups)

Ingredients

9 ounces uncooked spaghetti

Cooking spray

1 cup frozen chopped onion

1 tablespoon bottled minced garlic

2 (14.5-ounce) cans stewed tomatoes, undrained and chopped

1 tablespoon low-sodium Worcestershire sauce

2 teaspoons dried Italian seasoning

1/4 teaspoon salt

2 cups (8 ounces) shredded reduced-fat Cheddar cheese, divided

3 cups frozen chopped cooked chicken, thawed

Preparation

Preheat oven to 350º.

Cook pasta according to package directions, omitting salt and fat. Drain.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti, and chicken. Spoon into a 3-quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese. Bake at 350º for 15 minutes.



Buttermilk Chicken Tenders

Put this crowd-pleasing favorite on your table for just $1.28 per serving. If you prefer crunchier tenders, opt for Japanese bread crumbs, called panko. They are coarser than most regular bread crumbs and make for a lighter, crunchier coating. Use the same amount as regular bread crumbs.

Prep Time: 20 minutes

Cook Time: 12 minutes

Marinate Time: 1 hour

Yield: 6 Servings

Ingredients

1/2 cup buttermilk

3/4 teaspoon Tabasco sauce

1 1/3 pounds chicken tenders

3/4 cup all-purpose flour

2 teaspoons kosher salt

1/8 teaspoon cayenne pepper

2 eggs

2 cups bread crumbs

3/4 cup vegetable oil

Preparation

Mix buttermilk and Tabasco in a resealable plastic bag. Add chicken tenders and marinate for at least 1 hour or up to 1 day.

Preheat oven to 225°F. In a shallow dish, mix flour with salt and cayenne pepper. In a shallow bowl, beat together eggs with 2 Tbsp. water. Place bread crumbs in a separate shallow dish. Line a baking sheet with wax paper.

Remove chicken tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess. Next, dip chicken in bread crumbs, pressing gently into crumbs to coat. Place on baking sheet. (Chicken may be prepared up to 5 hours ahead; cover and refrigerate.)

In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes. Transfer to a baking sheet and keep warm. Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders

I owe you guys nine recipes. I think that was just for February. :) I'll find something else to do for march. :)

I'm allergic to latex gloves. Jerry has to buy me non latex gloves. My hands hurt! *cries*

COMMENTS

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---

Marahlynn
21:38 Feb 21 2010

good thing you didnt have them near your face or anything like that...yeesh. latex allergy is hard to deal with i can imagine.

---

POST COMMENT

my hands hurt like crazy. -.-

Title: Rose's Egyptian Rice

Categories: Grains, Misc

Yield: 4 servings



1 lb ground chuck

1 ea small onion, chopped

2 cn beef consomme

2 tb to 3 soy sauce

1 ts Worcestershire sauce

1 ea jar sliced mushrooms, drained

1 c raw rice

1 x salt and pepper to taste



Brown hamburger & onion. Add remaining ingredients. Cover and simmer

until rice is done. To serve, put on top a dollop of sour cream

and sprinkle with toasted slivered almonds.







APPLE DUFF



Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Irish



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Dessert apples

2 oz Brown sugar

2 oz Raisins

Cinnamon to taste

1 Beaten egg

1/2 pt Cream, whipped

1 pk Puff pastry (12 oz)



(Inspired by James Joyce's “Ulysses”)



Preheat the oven to 400'F. Peel and core the apples. Stuff the centers

with a mixture of brown sugar, raisins and cinnamon. Roll out the

pastry and cut out 4 circles approximately 8″ in diameter, depending

on the size of the apples. Place an apple in the center of the pastry

circle and brush the edge with beaten egg; draw up the pastry to

enfold the apple, pressing the edges firmly to seal. Brush the tops

of the pastry parcels with the remaining egg to glaze. Bake in a

shallow ovenproof dish for 40 minutes. Serve with whipped cream.





Title: Pueblo Barbecued Pork Roast

Categories: Native amer, Meats, Ceideburg

Yield: 6 servings



Stephen Ceideburg

1/4 c Vegetable oil

1 1/2 c Chopped onion

3 Garlic cloves, minced

4 Dried juniper berries,

-crushed

1/2 ts Crushed coriander seed

1 Bay leaf

4 lg Ripe tomatoes, quartered,

-seeded

1 1/4 c Water

2/3 c Cider vinegar

1/3 Cto 1/2 c honey

1 tb Ground New Mexican red chile

1 Dried medium-hot New Mexican

-red chile, crushed

2 ts Salt

1 oz Square unsweetened

-chocolate, grated

4 lb To 5 lb pork rib roast



From “American Game Cooking,” by John Ask and Sid Goldstein.



Heat oil in a large heavy saucepan and saute onions in it over medium

heat until soft. Add garlic, juniper berries, coriander seed and bay

leaf and saute for 2 to 3 minutes longer. Add tomatoes, water,

vinegar, honey, ground and crushed chile and salt. Simmer, covered,

30 minutes. Add chocolate and simmer, uncovered, for 20 to 30

minutes, until fairly thick.



Preheat oven to 350 degrees F.



Place roast fat side up in a roasting pan and baste generously with

the sauce. Roast for about 3 hours, basting occasionally with sauce

and pan drippings. Let roast sit for 10 minutes in a warm place

before carving. Slice and spoon additional sauce over each portion.



Title: Royal Chicken Briyani

Categories: Indian, Poultry

Yield: 6 servings



------------------------------CHICKEN SAVOURY------------------------------

1 3/16 kg Chicken pieces

5 T Ghee

2 T Blanched almonds

2 T Sultanas

4 sm Potatoes, peeled & halved

2 lg Onions, finely chopped

5 Cloves garlic, finely

Chopped

1 T Finely chopped fresh ginger

1/2 ts Chilli powder

1/2 ts Ground black pepper

1/2 ts Ground turmeric

1 ts Ground cumin

1 ts Salt

2 md Tomatoes, peeled & chopped

2 T Yoghurt

2 T Chopped mint leaves

1/2 ts Ground cardamom

2 Inch cinnamon stick



--------------------------------BRIYANI RICE--------------------------------

500 g Basmati rice

2 1/2 T Ghee

1 lg Onion, finely chopped

A good pinch powdered

Saffron or saffron strands

5 Cardamom pods

3 Whole cloves

1 Inch cinnamon stick

1/2 ts Ginger powder

2 T Rose water or rose essence

1 1/2 ts Salt

4 c Strong chicken stock



Chicken Savoury: Heat half the ghee in a small frying pan, fry almonds

until golden, drain. Fry sultanas a few seconds and set aside. Fry peeled

and halved potatoes until brown, drain and reserve.

Pour any ghee left in pan into a large saucepan, add remaining ghee and

fry onion, garlic and ginger until onion is soft and golden. Add chilli,

pepper, turmeric, cumin, salt and tomato. Fry, stirring constantly for 5

minutes. Add yoghurt, mint, cardamom and cinnamon stick. Cover and cook

over low heat, stirring occasionally until tomato is cooked to a pulp. (It

may be necessary to add a little hot water if mixture becomes too dry and

starts to stick to the pan.) When mixture is thick and smooth, add chicken

pieces and stir well to coat them with spice mixture. Cover and cook over

very low heat until chicken is tender, approx. 35-45 minutes. There

should be only a little very thick gravy left when chicken is cooked. If

necessary cook uncovered for a few minutes to reduce gravy.



Briyani Rice: Wash rice well and drain in a colander for at least 30

minutes. Heat ghee and fry onion until golden. Add saffron, cardamom,

cloves, cinnamon stick, ginger powder and rice. Fry stirring, until rice

is coated with the ghee. Add rose water or essence and salt to hot stock,

pour over rice mixture and stir well. Add chicken savoury and potatoes and

gently mix into rice. Bring to boil.

Cover saucepan tightly, turn heat to a very low and steam for 20 minutes.

DO NOT lift lid or stir while cooking. Spoon briyani onto a warm serving

dish. Garnish with the almonds and sultanas and serve immediately.



TNT: Imran C.



There you guys! hope you enjoy them. :) sorry ive been slacking.

I got my tech shirt today! I'm sooooooooo happy!!

I owe you guys three recipes. :) you'll get 'em today. i have to work in about 15-20 minutes. :) woop! i love you guys! leave me love

I got a wireless mouse for my computer. I like it. It didn't break like the first one did. :)

Shrimp and Catfish Gumbo



Ingredients



1/4 cup cooking oil 1 large onion, chopped 1 bell pepper, chopped 2 stalks celery, chopped 2 cloves garlic, minced 4 cubes beef bouillon 6 cups hot water 1 (28 ounce) can diced tomatoes, undrained 1 (16 ounce) package frozen sliced okra 4 cups shrimp, peeled and deveined 2 teaspoons salt 1/4 teaspoon cayenne pepper 1/2 teaspoon dried thyme 2 bay leaves 1 teaspoon dry crab boil 2 pounds catfish fillets, cut into 1 inch pieces



Directions

Warm oil in a skillet over medium heat. Stir in onion, bell pepper, celery, and garlic. Cook until soft, about 10 minutes.

Dissolve bouillon cubes in hot water. Pour into skillet. Stir tomatoes, okra, and shrimp into skillet. Season with salt, cayenne pepper, thyme, bay leaves, and crab boil. Bring to a boil; cover, and simmer 30 minutes.

Place fish in skillet, return to boil; cover, and simmer 15 minutes more. Remove bay leaves, and serve.

No Recipe of the day! sorry

Title: ICELANDIC SNOWFLAKE BREADS (LAUFABRAUD)

Categories: Breads, Ethnic

Yield: 6 servings



4 c All purpose flour

1 ts Baking powder

1 tb Sugar

1 tb Melted butter

2 c Milk, heated to boiling



hot fat for frying powdered sugar (optional)



In a bowl, combine flour, baking powder and sugar.

Mix in the butter and hot milk until a stiff dough is

formed. Turn out onto a lightly oiled surface and

knead until smooth and cooled. Divide dough into four

parts. Shape each into a ball. Divide each into 4

parts to make 16, then divide each of the resulting

balls into 2 parts to total 32.



Cover baking sheets with waxed paper and dust the

waxed paper lightly with flour.



On a lightly floured surface, roll out each part of

dough to make a thin round about 8 inches in diameter.

Place the rounds on the floured waxed paper. Chill 30

minutes.



In a skillet, heat 2 inches of fat to 375 to 400

degrees F. Vegetable shortening or corn or peanut oil

may be used but the authentic fat is lard.



Fold gthe dough rounds, one at the time, into

quarters, and, with a sharp-tipped knife, make little

cuts and cut-outs in the dough. Fry the bread rounds,

until golden brown, about 1 minute on each side.

Remove and drain on paper toweling. Store in an

airtight container in a cool place or in the freezer

until ready to serve.

----------------------------------------------------=-------

Rosti I



Recipe By : Miriam Posvolsky

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 large potatoes -- shredded

1/2 lb bacon -- diced small

2 tablespoons butter

1 medium onion -- chopped .Potatoes, b

salt, pepper and nutmeg -- to taste



Place onions and potatoes in a colander to dry and then squeeze it in

batches between your hands to get out much as the liquid as possible

Mix potatoes ans onions with bacon and seasonings.

Heat butter in a pan until foamy and swirl to cove pan completely.

Lay potato mixture into pan and press to form a cake.

Turn down heat and cook for 1/2 an hour covered shaking pan often. Until

potatoes are golden brown in the bottom.

Spread the rest of the butter on top and bake another 1/2 hour.

Turn to broil and cook until golden brown on top.



- - - - - - - - - - - - - - - - - -



NOTES : This is usually served as a side dish for beef fondue

New Zealand Pasties

Yield: 1 Servings



MMMMM---------------------------ROUNDS--------------------------------

8 oz Flour

2 oz Crisco

2 oz Butter (or Marg)

1 pn Salt

2 tb To 3 tb water (approx)



MMMMM----------------------CORNISH PASTIES---------------------------

4 oz Finely diced RAW potato

4 oz Ground beef

2 oz Chopped onion

2 oz Finely diced RAW carrots

1 oz Green peas (optional)



Sift the flour and salt. Rub in the Crisco and butter until a

sandy texture is reached. Make a hollow in the middle and add

water. Handle as little and as lightly as possible. Wrap in

grease proof paper and refrigerate for 24 hours. Now it's

ready to use for the Cornish Pasties..



Roll out pastry to approx 1/8″ thick, cut into 5″ diameter

rounds, I cut around a dessert dish, moisten the filling with

a little water and place a generous spoonful in the middle of

each round. Make sure it is in a pile not flattened out.

Moisten the edges of the pastry with beaten egg. Fold in half

and flute the edges. Now stand them up so the fluting is a

cross the top, and push with your fingers to make the join

into a wavey seam. Boy.. thats hard to try and explain

without being able to show you...Mind you that part is only

for looks! Brush the outside of each pastie with beaten egg,

and cook at 275 degrees for 3/4 hr to an hour. When cooked,

pastry should be nicely browned.

I went to walmart tonight and saw Melanie and I got all paranoid because I was afraid she would come up to me and start yelling at me because of the message I sent her on facebook. Thankfully she didnt come by, but when I heard someone that sounded like her I got all freaked out and had to run away.

Tamales



Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pork, Ham, Chicken, Beef, or Turkey -- shredded

onion -- chopped

garlic -- minced

anaheim chili pepper -- chopped

jalapeno chile pepper -- chopped

chili powder

ground cumin

salt

tomato sauce, to moisten

recipe for corn tortillas

corn husks

recipe for green chili



Cook meat; cool; and shred. Season meat with salt, garlic, onion,

peppers, and spices. Add tomato sauce to make the mixture moist. Make

the corn tortillas using a tortilla press, but do not cook tortillas.

(if a tortilla press is not used, add more liquid so that dough can be

spread onto the corn husks with back of a spoon) Put corn husks in water

and simmer on stove until husks are soft. Remove and drain. Spread out

the corn husks large enough to place a corn tortilla on. Sometimes it is

necessary to 'piece' a number of corn husks together. Place meat mixture

on tortilla and roll up making sure the tortilla is totally closed, and

corn husk is securely in place (I fold like a burrito). Place in a

steamer (so water is not touching the tamales) and steam for 2 to 4

hours, adding water as needed. I usually pressure the tamales instead of

steaming them. I place the platform insert into the pressure pot, then I

place a expandable vegetable steamer on top of the platform insert. Put

water in pressure pot just to the bottom of the tamales. When 10 pounds

pressure is reached, pressure for 20 minutes. Reduce pressure

immediately and remove tamales. Let set 5 minutes before serving. When

serving, remove corn husks and pour green chili on top.

I got the job!

COMMENTS

-

---

Vampirewitch39
03:43 Feb 11 2010

Congrats! :)

---

POST COMMENT

Title: SWEET AND SOUR PEPPERS WITH ALMONDS (MANDORLATA DI PEPERONI)

Categories: Italian, Vegetables

Yield: 8 servings



1/3 c Dark raisins (2 oz.)

3 md Red bell peppers

(about 1-1/4 lbs.),

Quartered and deribbed

2 md Green bell peppers

(about 3/4 lb.),

Quartered and deribbed

3 tb Extra-virgin olive oil

1/3 c Slivered almonds

(1-1/2 oz.)

2 tb Sugar

3 tb Red wine vinegar

1 1/2 ts Salt



1. In a small bowl, soak the raisins in warm water for 20 minutes; drain

and set aside. 2. If you want to peel the peppers, cut the quartered

peppers in half lengthwise and flatten slightly. Peel the pieces with a

swivel-bladed vegetable peeler, then cut them lengthwise into 1/2-inch

strips. Alternatively, slice unpeeled peppers into 1/4-inch strips. 3. In a

large saucepan, heat the oil over moderate heat. Add the almonds and cook,

stirring occasionally, for 2 minutes. Add the raisins and cook for 1

minute, then stir in the peppers, sugar, vinegar and salt. Cover and cook

for 20 minutes. Uncover and continue to cook until the peppers are very

tender and slightly glazed, 10 to 15 minutes longer. If the peppers begin

to stick to the pan, add 1 to 2 Tablespoons of warm water. Serve at room

temperature. (This dish can also be made several hours ahead and reheated

just before serving.) This delicious and unusual pepper dish is from

Basilicata in the instep of the Italian boot. It is wonderful with grilled

meat, especially Italian sausages. Peeling the peppers without roasting

them first makes them particularly succulent, but peeling isn't mandatory.

The dish is delicious either way.

I have a job interview today! I'm kind of nervous. wish me luck. I hope I get it because then I'll be able to get away from my mom and brother and stuff. :) woot!



on another note: the dresscode for the interview is a number one. -.- yay



I had a horrible dream, but i think it was from the soap opera i watch everyday. to make a long story super short all my family was dead and this one chick killed them all. it started with just one and then she killed them all. she killed my boyfriend. and then i woke up. it was kind of scary.



Eldon is engaged to his "girlfriend". It probably won't last long. He went to go visit her Friday and stayed the weekend, kind of creepy if you ask me.



I get to go to britton this weekend! I get to see Kimberly!



I hope my car works.



I'm kind of tired although I slept for like nine hours.



I miss my up with people peeps. I miss the touchiness. I miss just sitting around and talking to them for hours. One time during strike,in Denmark, Emil, who is from sweden, and I talked until strike was done, which was probably a good hour and a half. It was soo nice. I miss that. :( I miss Dave.



My shoulders hurt. -.-



Kayy i think im done for now.



leave me love! ♥

Cajun Style Chicken Nuggets





1 envelope onion soup mix

1/2 cup plain dry bread crumbs

1 1/2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon red pepper

1 teaspoon thyme

2 pounds boned and skinned chicken breast halves -- 1 inch

pieces

oil for frying



Combine dry ingred in large bowl. Dip chix, coating well. Fry in 1/2 inch

oil, turning once til done. Drain on paper towel. Makes 5 doz nuggets.

Title: Dovi (peanut butter stew)

Categories: African, Stews

Yield: 4 Servings



Stephen Ceideburg

2 tb Butter

2 md Onions, finely chopped

2 Garlic cloves, finely sliced

-an crushed

1 ts Salt

1/2 ts Pepper

1 Chile pepper, seeded, minced

1 Chicken, cut in serving

-pieces

2 Green bell peppers, cored,

-seeded, chopped

3 To 4 tomatoes, cored,

-coarser chopped

2 c Water

6 tb Smooth peanut butter

1/2 lb Spinach



Melt butter in a large stew pot over moderate heat; add onions, saute

until golden brown. Add garlic, salt, pepper and hot pepper. Stir-fry

2 or 3 minutes; add chicken and bell peppers. Fry stirring

occasionally, until chicken browns on all sides.



Mash tomatoes with a fork an mix them into the stew, along with the

water. Reduce heat, cover, and simmer 10 minutes.



Thin the peanut butter with a few tablespoons of hot broth from the

pot. Add half of the peanut paste to the stew; continue simmering

until chicken is well done



Wash spinach. Place in a pot, cover, and steam (the water clinging to

the leaves is sufficient for steaming) until tender. Drain and

combine with remaining peanut paste. Serve greens with the stew

African Bobotie



3 slices day old bread

1 1/2 c. milk

2 med. onions, chopped

1 garlic clove, minced

1/2 c. slivered almonds

1/2 c. raisins

1 tbsp. sugar

1 tbsp. salt

1 tsp. curry powder

1/8 tsp. pepper

1 tsp. vinegar

1 tsp. lemon juice

1 1/2 lbs. ground beef

2 eggs



Makes 6 servings.



Soak bread in milk. Squeeze milk from bread, reserving milk.

Combine all ingredients, except milk and 1 egg. Press mixture into

an 11 x 7 inch baking dish. Add enough milk to reserve milk to make

3/4 cup. Beat together milk and remaining egg. Pour over meat

mixture. Bake, uncovered, at 350 degrees for 1 hour or until golden

brown and firm to the touch.

I apologize for no recipe of the day. ill give you two tomorrow. :)

much love!



we had hockey games all weekend and im pooped.



andrew's team tied his first game against mitchell. two to two. and the second one was like four to zero. Mitchell is our rivalry. -.-



had hockey games today. the coach was late. three hockey dads decided to coach until the coach got there. no goalie. so our first game was late. we won like five to one in the ice box which is the super cold ice rink. the second game was in the super cold ice rink. pierre beat them five to nothing. the third game we won seven to two. now im pooped. andrew got moved up to squirts!

Downeast Maine Pumpkin Bread



Ingredients

1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger



Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

BACON WRAPPED SCALLOPS



12 large sea scallops, cut in half

12 pieces of bacon, cut in half

garlic powder

lemon pepper (optional)

teriyaki sauce

cayenne pepper

olive oil spray



Cut large scallops in half. Wrap each scallop in half a strip of bacon and secure with a wooden toothpick. (Smaller scallops may be left whole).

Spray lightly with olive oil spray and sprinkle with teriyaki sauce on both sides. Dust lightly with garlic powder and a pinch of cayenne pepper.



Place in baking dish and bake at 425°F, turning once for 20 to 30 minutes or until done.



Serve with sweet and sour sauce.



Variation: Omit teriyaki sauce and dip scallops in melted butter before wrapping them with bacon. Sprinkle chopped onions, parsley and green peppers over scallops and drizzle with olive oil before broiling.



Serve with lemon wedges. Yields about 2 dozen.

Swedish Angel Crisps



Ingredients

1/2 cup white sugar

1/2 cup packed brown sugar

1/2 cup shortening

1/2 cup butter

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 cup chopped walnuts

1/3 cup granulated sugar for decoration



Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.Cream together the shortening, sugars, and butter until smooth. Stir in the egg and vanilla extract. Sift together the flour, baking soda, and cream of tartar. Stir into the sugar mixture.

3.Roll dough into walnut sized balls. Roll the balls in chopped nuts then in sugar. Place on an ungreased cookie sheet and bake for 12 to 15 minutes or until cookies are light brown.

Queens Punch



2 cups water

2 cups sugar

1 lemon lemon zest

1 bottle maraschino cherries- plus juice

2 cups pinapple juice

2 quarts club soda

8 ounces peppermint- optional

6 lemon lemon juice



boil water, sugar, and lemon rind for five minutes. strain, and while the liquid is hot, add the cherries and pinapple juice. when ready to serve, add ice, club soda, and peppermints. mix in lemon juice and stir well enjoy



serves four

Ronja is going to make me her gty(greater than yourself) project! she got after me and told me believe in myself and everything will fall in place.



i love that girl. :) she makes me think and positive. ♥

Guy Fieri's Tequila-Lime Wings



Ingredients

For the Wings:

3 pounds chicken wings, split at the joint, tips removed

Kosher salt and freshly ground pepper



For the Sauce:

1 teaspoon grated lime zest

1/2 cup fresh lime juice

1/4 cup tequila

1 tablespoon agave syrup

(sometimes called agave nectar)

1 teaspoon ground cumin

1 teaspoon adobo sauce

Kosher salt and freshly ground pepper

Chopped fresh cilantro, for garnish (optional)



Directions

Prepare the wings: Preheat the oven to 350 degrees F. Season the wings with salt and pepper and arrange on a baking sheet in a single layer. Cook until just brown and crisp, about 45 minutes.



Make the sauce: Combine the lime zest and juice, tequila, agave syrup, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the warm wings and let marinate at least 30 minutes.



Preheat a grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Drizzle the wings with the sauce and top with cilantro, if desired.

its groundhog's day! happy groundhog's day!

sad day! no comments. -.-

while in Arizona on tour, I accidently on purpose left a pair of my tennis shoes behind the couch and I just got them today.

hope you have a good first of the month. (:

Hawiian Pork Loin

Can of Pineapple Concentrate

Small Can of Sliced Pineapples

1/2 cup of Soy Sauce

1 cup Brown Sugar

1 cup of water

Package of Pork Loin









Cut Pork Loin into wanted sized slices.

Grill Pork on a Charcoal Grill

Into one stove pot, mix the pineapple concentrate, Pineapple slices, soy sauce, Brown Sugar, and water.

Put it on a low temperature. You want it to simmer. This will be a marinade and a sauce. The more Brown Sugar you add the saucier it will get.

Once the Pork Loin has been grilled, put them into the sauce on the stove.

Turn the Temperature up to Medium and let it marinade for 30 - 45 min.

Once the meat looks good and soft and marinated nicely you are finished.





Serve the Pork Loin with the Hawaiian Sauce poured on top.





Goes great with Rice.

Rachel says:

spongebob: Patrick! I know where boogers come from. Patrick: where? *Spongebob whispers to Patrick where boogers come from* Patrick: Ohh.

Deelan says:

o.O

Rachel says:

spongebob's dumb

Deelan says:

yep

Rachel says:

it makes me laugh. I know where boogers come from!

Deelan says:

... Booger trees?

Rachel says:

I think so.

but then how do they get to your nose?

Deelan says:

Booger Dwarves

Rachel says:

do they delieve the boogers to you?

Deelan says:

they've dwarves. they're small enough to implant them in your nose

Rachel says:

ohh!

how do the dwarves get out then after implanting them?

Deelan says:

they don't.

Rachel says:

ohh

how do they get more boogers?

Deelan says:

Booger seeds.

Rachel says:

aha.

and they grow on the booger trees?

Deelan says:

yep

Rachel says:

gotcha.

how do the dwarves get the trees in your nose?

Deelan says:

I forgot

Melanie Harrington January 31 at 8:12pm



A question. It seems that you are very interested in the issue of gay rights. When did that start and how did it spark your interest?



Well that started when I came out of the closet. by the way i'm bisexual. I like girls and boys. Why does it have to spark an interest?



the end. I'm not answering you.