Oh Fudge! - Page 3

Scrooge McSam · 03-20-2006, 05:08 AM

Quote:

Originally Posted by Matterhorn Fan

Velveeta?! In fudge?!

That was my reaction too... until I tried it

CoasterMatt · 03-19-2006, 04:34 PM

Isn't Velveeta that stuff NASA created for cushioning the astronauts?

tracilicious · 03-20-2006, 09:41 AM

I don't think I could bring myself to buy velveeta. For anything.

I bought the right ingredients, and a candy thermometer, and everything turned out great. My cake idea is bust though, as one of the guests of honor doesn't like fudge.

I do still need good recipes for food, if anyone has ideas.

Ponine · 03-20-2006, 10:16 AM

Oh well heck... that just blows that idea!

Matterhorn Fan · 03-20-2006, 06:31 PM

Quote:

Originally Posted by tracilicious

I do still need good recipes for food, if anyone has ideas.

What kind of a meal do you want to serve? Can you at least give us a starting point? Mexican? Italian? Grilling? Cold make-it-ahead-of-time food?

tracilicious · 03-20-2006, 06:33 PM

Quote:

Originally Posted by Matterhorn Fan

What kind of a meal do you want to serve? Can you at least give us a starting point? Mexican? Italian? Grilling? Cold make-it-ahead-of-time food?

This should give you an idea.

Quote:

Originally Posted by Me in OP

Any ideas for types of fudge? Any general party ideas? It's 25-30 people including six or seven kids. I should note that it's my family who comes to a dinner party with a, "Free food? Score!" mentallity, so I have to go over on food, not under. Right now I'm thinking of making a few big, yummy salads, lots of garlic bread, a few big pasta dishes (maybe lasagna and fettucine alfredo w/chicken and artichoke hearts), a bunch of baked chicken, and beef of some sort.

Matterhorn Fan · 03-20-2006, 06:46 PM

Foot, meet mouth.

Perhaps this might redeem myself?

Spinach & Artichoke Dip

4 cloves garlic
1 (10-oz.) package frozen chopped spinach, thawed & drained
1 (14-oz.) can artichoke hearts, drained & chopped
1/2 jar Alfredo sauce
1 C shredded mozzarella
1/3 C graded parmesan
4 oz. cream cheese (half a block)

Preaheat oven to 350 F.

Roast garlic in oven for 20-30 min., until soft. Squeeze garlic from skins

Spreak garlic, spinach, artichokes, Alfredo, mozzarella, parmesan & cream cheese in a glass or ceramic baking dish.

Cover with foil and bake 30 min. or until cheese is warm & bubbly. You'll want to stir at least once.

Serve warm with garlic bread, toast, pita, or tortilla chips.

Matterhorn Fan · 03-21-2006, 07:48 PM

Broccoli slaw mix also makes great stir-fry, and it keeps fresh way longer than regular salad mix. I love that stuff!

Prudence · 03-21-2006, 11:29 PM

This is super yummy, has meat, and can be served cold - it's our favorite potluck dish. It's supposed to be "airplane food" since they barely serve edibles any more. (And since it's from "Cooking Light" magazine, we feel all smugly healthy as we eat an enormous, oversized portion.)

We usually make a double batch - it's that good.

1 1/2 Tbl EVOO (As Rachael Ray would say.)
1 Tbl lime juice
1/2 tsp honey
1/4 tsp salt
1/4 tsp hot pepper sauce (Ryan probably uses more.)
1/2 cup uncooked pearl barley
2 cups chopped skinless, boneless chicken breast
1 1/2 cups corn kernels (it says fresh, but we usually use frozen.)
3/4 cup finely chopped sweet onion, rinsed and drained
1/2 cup (2 oz) crumbled queso fresco (we probably add more.)
1/2 cup chopped bottled roasted red bell peppers

Combine first 5 ingredients in a large bowl, stirring with a whisk, set aside.

Place barley in a medium saucepan and cover with water; bring to a boil. Reduce heat and simmer 40 minutes or until tender. Drain and rinse under cold water. Drain again.

Add barley, chicken, and remaining ingredients to oil mixture, toss well to coat. Cover and chill.

03-19-2006, 04:34 PM	#2
CoasterMatt BRAAAAAAAINS! Join Date: Jan 2005 Location: One Step Beyond... Posts: 8,802	Isn't Velveeta that stuff NASA created for cushioning the astronauts? __________________ Do you like my photography? Visit photosbymatt.tumblr.com to purchase prints!
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03-20-2006, 09:41 AM	#3
tracilicious avatar transition Join Date: Jan 2005 Location: in-between Posts: 2,487	I don't think I could bring myself to buy velveeta. For anything. I bought the right ingredients, and a candy thermometer, and everything turned out great. My cake idea is bust though, as one of the guests of honor doesn't like fudge. I do still need good recipes for food, if anyone has ideas. __________________ And now Harry, let us step into the night and pursue that flighty temptress, adventure! - Albus Dumbledore
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03-20-2006, 10:16 AM	#4
Ponine Virgin Ears Join Date: Jan 2005 Location: San Diego Posts: 2,075	Oh well heck... that just blows that idea! __________________ There's something strange, There's something wrong. I see a change - It's like when love dies.
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03-20-2006, 06:46 PM	#7
Matterhorn Fan Double Agent Join Date: Jan 2005 Location: Back East Posts: 2,071	Foot, meet mouth. Perhaps this might redeem myself? Spinach & Artichoke Dip 4 cloves garlic 1 (10-oz.) package frozen chopped spinach, thawed & drained 1 (14-oz.) can artichoke hearts, drained & chopped 1/2 jar Alfredo sauce 1 C shredded mozzarella 1/3 C graded parmesan 4 oz. cream cheese (half a block) Preaheat oven to 350 F. Roast garlic in oven for 20-30 min., until soft. Squeeze garlic from skins Spreak garlic, spinach, artichokes, Alfredo, mozzarella, parmesan & cream cheese in a glass or ceramic baking dish. Cover with foil and bake 30 min. or until cheese is warm & bubbly. You'll want to stir at least once. Serve warm with garlic bread, toast, pita, or tortilla chips.
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03-21-2006, 07:48 PM	#8
Matterhorn Fan Double Agent Join Date: Jan 2005 Location: Back East Posts: 2,071	Broccoli slaw mix also makes great stir-fry, and it keeps fresh way longer than regular salad mix. I love that stuff!
	Submit to Quotes

03-21-2006, 11:29 PM	#9
Prudence Beelzeboobs, Esq. Join Date: Jan 2005 Location: Gavel - I haz it Posts: 6,287	This is super yummy, has meat, and can be served cold - it's our favorite potluck dish. It's supposed to be "airplane food" since they barely serve edibles any more. (And since it's from "Cooking Light" magazine, we feel all smugly healthy as we eat an enormous, oversized portion.) We usually make a double batch - it's that good. 1 1/2 Tbl EVOO (As Rachael Ray would say.) 1 Tbl lime juice 1/2 tsp honey 1/4 tsp salt 1/4 tsp hot pepper sauce (Ryan probably uses more.) 1/2 cup uncooked pearl barley 2 cups chopped skinless, boneless chicken breast 1 1/2 cups corn kernels (it says fresh, but we usually use frozen.) 3/4 cup finely chopped sweet onion, rinsed and drained 1/2 cup (2 oz) crumbled queso fresco (we probably add more.) 1/2 cup chopped bottled roasted red bell peppers Combine first 5 ingredients in a large bowl, stirring with a whisk, set aside. Place barley in a medium saucepan and cover with water; bring to a boil. Reduce heat and simmer 40 minutes or until tender. Drain and rinse under cold water. Drain again. Add barley, chicken, and remaining ingredients to oil mixture, toss well to coat. Cover and chill. __________________ traguna macoities tracorum satis de
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