ooOH, That sounds yummy. I'll have to make that!
I love these recipe threads.
ooOH, That sounds yummy. I'll have to make that!
I love these recipe threads.
www.youravon.com/ckohler Pls like my fb page http://www.facebook.com/CarmensAvonBeautyAndMore
Randi:
Tomorrow night I'm going to make a variation of your recipe. Instead of zucchini, I'm going to use spaghetti squash. I think it should turn out to be OK, but then again, I can burn water.
What kind of cheese did you use? Cheddar?
Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, champagne in one hand and strawberries in the other, body thoroughly used up, totally worn out, and screaming WOO HOO - What a Ride!
--unknown
Sometimes the most real things in the world are the things we can't see
--Polar Express
Until one has loved an animal, part of their soul remains unawakened.
Burn water... LOL! I bet you're a good cook!
I do wonder what spagetti squash are, I will do a search later. I can't remember what cheese the recipe said, but I probably used half normal and half Parmesan. Experiment!
"I don't know which weapons will be used in the third World war, but in the fourth, it will be sticks and stones" --- Albert Einstein.
No matter what anyone does, someone some where will be offended some how!!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
MY BLESSINGS:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Grandma (RB), Chester, Angel, Chip
Leonardo (RB), Luke (RB), Winnie, Chuck,
Frankie
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
WHERE YOU ARE IS WHERE YOU ARE SUPPOSED TO BE!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
GREEN BEAN AND FETA SALAD
Ingredients:
1 pound more or less of green beans, cleaned and cut into bite size pieces
¾ cup of Feta cheese crumbles more or less
¼ cup minced red onion
½ cup Italian style salad dressing
Pinch of dry dill (optional)
Salt and black pepper to taste
Steam green beans. When they are almost cool put them in a container with a sealable lid.
Add all the rest of the ingredients and stir.
Refrigerate overnight. Stir before serving.
www.youravon.com/ckohler Pls like my fb page http://www.facebook.com/CarmensAvonBeautyAndMore
I have a new side dish for you!
Babaganoush
Ingredients:
* 1 aubergine.
* 3-4 tbl. spoons coldpressed oliveoil
* Juice from 1⁄2-1 lemon
* 1-2 cloves freshly squeezed garlic
* A touch of chili.
* Parsley to sprinkle on
Method:
Prick the Aubergine with a fork all the way around it, put it on a baking sheet and bake in oven at 200 degrees, until it's quite soft - it will take about 40 minutes. When the Aubergine has cooled off a bit, cut it open lenghtwise, scrape the "meat" out and mash with a fork.
Add oil and lemon to taste, and flavoir it with garlic and chili. Just before serving, sprinkle it with parsley.
Bon appetit!
"I don't know which weapons will be used in the third World war, but in the fourth, it will be sticks and stones" --- Albert Einstein.
I love babaganoush!! I always buy mine at a local arab market though, lol, I'm too lazy to make it.
To those not accustomed to the term "aubergine", it's an eggplant.
Ugh, I keep forgetting you call it eggplant over there.
"I don't know which weapons will be used in the third World war, but in the fourth, it will be sticks and stones" --- Albert Einstein.
I like the name aubergine better, it sounds pretty!
I bought a packet of frozen onion rings in a supermarket, they're American. I've had onion rings a few times in restaurants, but never at home. I think they're quite yummy, though.
Well, I never fry anything in oil, so I put them in the oven, as they also suggested on the packet. I can't wait to try them!
Do you make onion rings yourself, and what do have them with?
"I don't know which weapons will be used in the third World war, but in the fourth, it will be sticks and stones" --- Albert Einstein.
I love onions on sandwiches and lots of dishes, but it has been a very long time that I had onion rings (in a restaurant). I have never made them myself. Like you, I never fry anything in oil.
How did the oven baked onion rings turn out?
Well, I certainly prefer the ones I had in restaurants.The ones I had were... let's say, eatable, but not as I remember them from Indian restaurants in England. I think there is sugar in the ones I bought. I will most likely make them myself next time!
"I don't know which weapons will be used in the third World war, but in the fourth, it will be sticks and stones" --- Albert Einstein.
Like the rest of you, I don't deep fry anything. I used to have a deep fryer and wound up deep frying everything. Seriously bad idea, I was even doing tempura broccoli and carrots...got a tad carried away. The best onion rings in my opinion are from A&W. I dip them in sweet and sour sauce. Pretty sure they use corn meal and they are so crunchy and delicious! They only give you a few too, not enough to share
Copyright © 2001-2013 Pet of the Day.com
Bookmarks