Recipes

[JWBear]

And some packages are simply alarming.

[lashbear]

Originally Posted by katiesue

There doesn't seem to be a consistant package size. Some are 8, some 6, some 10, some 12 and some 16.

Originally Posted by Kevy Baby

Men are like that.

Originally Posted by JWBear

And some packages are simply alarming.

I guess there's only so much stuffing a guy can take in one day.....

*cough, cough*

[Not Afraid]

I haven't been keeping up with this thread. I think I've missed some outstanding developments!

[lashbear]

BTW Lisa: is Thurston still eating his "Thurston Treats"..... or should I change my avatar... ?

[Not Afraid]

Well, Thurston understands that when I say "NO" in a very loud voice, he needs to get out of the cat box. And, he hasn't absconded with an "almond rocca" yet. But, he's still VERY interested.

Your avatar would be enticing to dear little Thurston.

[katiesue]

KatieSue’s Salsa Recipe -

6 Medium Tomatoes
10 Jalapenos (red is best but you can use green)
1/4 Medium Spanish Onion
2 Cloves of Garlic
2 Tablespoons chopped fresh Cilantro
2 Tablespoons White Vinegar
2 teaspoons Salt
1 1/2 teaspoons mesquite-flavored liquid smoke

1. Preheat your barbeque grill to high temperature. (I used a grill pan and did this step on the stove)
2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos.
3. Place the tomatoes on the grill when it’s hot. After about 10 minutes, place all of the jalapeños onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool.
4. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate.
5. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.
6. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop.

Makes approximately 2 cups.

[lashbear]

Originally Posted by katiesue

10 Jalapenos
3. Place the tomatoes on the grill when it’s hot. After about 10 minutes, place all of the jalapeños onto the grill.

In about 2 seconds you won't be able to breathe for the fumes !

Sounds like a Zingy little number. I must try.

[Not Afraid]

It was beyond delicious!

[Morrigoon]

Found a great recipe online today for Rosemary-Garlic Chicken. They're talking about it as a Hanukkah recipe, but what they forget to mention (til you get to the actual recipe) is that it is also a SLOW COOKER recipe! Huzzah!

Rosemary-Garlic Chicken

[Morrigoon]

Doughnuts!