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Post by sunshine on Dec 28, 2007 11:25:37 GMT -5
I just happen to be watching Rachel Ray's show, and it is too funny. She is making soups, and she makes it sound so great.....ooooh, add these yummo canned stewed tomatoes ! And I am thinking what? Cheap and yucky canned tomatoes? How's about freshly stewed tomatoes. Or, actually, how's about a nice quick can of Campbell's Soup if your going to be using canned stuff anyway. Seems like her presentation makes things look better than they really are, lol! Toni, Are you watching her hour long show or one of her food tv shows, like 30 Minute Meals. She is known for her quick cooking recipes, which is probably why she uses the canned tomatos. I find her to be annoying for one reason. She says "my" this and "my" that constantly. She never says "the onion" or "the parsley", she says, "I add my onion", etc... She's very self centered and when you watch a half hour show and she says my my my my my over and over and over again...it's so annoying. None of the other chefs do that on Food TV. I think she may be a bit full of herself. After all, she's got like three or four TV shows between her hour show and her food TV shows and a magazine. She must think she's the next Oprah or Martha.
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Post by 2ton on Dec 28, 2007 20:04:04 GMT -5
I was watching the 10am morning hour show. She reminds me of Richard Simmons, just a bit too loudly happy, lol. I never noticed the "me" language, though, because I have one eye on the tv and one eye on the computer...or whatever else I am doing. I prefer some of the cooking shows that are reality contests, and I also the one where Chef Ramsey fixes up bad restaurants...although it's a bit scary to realize how nasty dirty some restaurants are!
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Post by imbadd on Jan 3, 2008 13:37:03 GMT -5
Ask Nancy abaout a recipe for the Pumpkin pancakes she made for us New Years morning... #drool#
Thanks so much #hugz# Nancy!
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Post by imbadd on Jan 3, 2008 13:38:48 GMT -5
Also, Nancy brought an awesome, awesome, awesome dip that we devoured New Years Eve
I'd love to have that recipe #please#
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Post by jaunty on Jan 3, 2008 23:05:48 GMT -5
#drool# #LipQuiverSniff# I wish I could of been there... So glad to hear you two got together and didn't have to be alone. I missed all the fun. I even missed the ball dropping...*sick* #pullhair# Bur much better now!
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Post by sunshine on Jan 3, 2008 23:33:45 GMT -5
Also, Nancy brought an awesome, awesome, awesome dip that we devoured New Years Eve I'd love to have that recipe #please# This one is easy...and soooo good!! And, it's low fat!! 1 can 99% fat free refried black beans 1/2 to 3/4 cup low fat or fat free sour cream mixed with chili powder 3/4 cup to 1 cup Frontera Grill Rustic Tomato Salsa 1 diced fresh vine ripe tomato 1/2 diced haas avacado chopped jalepeno peppers...use as many as you want depending on the heat level you can handle shredded low fat cheddar cheese...as much or as little as you want Just cook the beans, pour them into a pyrex pie plate and spread them around to coat the bottom and sides of the plate...refridge until cooled. **you may want to spray a little Pam in the pan to prevent the beans from sticking. They seem to stick to non stick surfaces very easily. Mix chili powder into the sour cream and apply this layer over the black beans...refridge until chilled/set a bit Add the layer of salsa, then the layer of chopped tomato, then the avacado, then the jalepeno then the cheese...refridge and serve chilled with Tostito Gold Chips. It's a dense dip and those chips can stand up to it without falling apart. ENJOY!!
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Post by imbadd on Jan 4, 2008 10:18:51 GMT -5
Also, Nancy brought an awesome, awesome, awesome dip that we devoured New Years Eve I'd love to have that recipe #please# This one is easy...and soooo good!! And, it's low fat!! 1 can 99% fat free refried black beans 1/2 to 3/4 cup low fat or fat free sour cream mixed with chili powder 3/4 cup to 1 cup Frontera Grill Rustic Tomato Salsa 1 diced fresh vine ripe tomato 1/2 diced haas avacado chopped jalepeno peppers...use as many as you want depending on the heat level you can handle shredded low fat cheddar cheese...as much or as little as you want Just cook the beans, pour them into a pyrex pie plate and spread them around to coat the bottom and sides of the plate...refridge until cooled. **you may want to spray a little Pam in the pan to prevent the beans from sticking. They seem to stick to non stick surfaces very easily. Mix chili powder into the sour cream and apply this layer over the black beans...refridge until chilled/set a bit Add the layer of salsa, then the layer of chopped tomato, then the avacado, then the jalepeno then the cheese...refridge and serve chilled with Tostito Gold Chips. It's a dense dip and those chips can stand up to it without falling apart. ENJOY!! #thanx# #thanx# #thanx# This one is a keeper #punten# so very very very good #blowingkiss#
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Post by mbucksfan on Jan 4, 2008 10:37:52 GMT -5
I have a recipe somewhat similar but with a few shortcuts. on a large plate I start with a can of frito lay bean dip and spread it out, next mix a package of taco seasoning mix-mild, medium or hot with a 12-16 ounce container of sour cream-low fat or not, next I spread on a layer of guacamole which I buy from my fav mexican place, add chopped diced fresh tomatoes, then shredded cheese, usually use cheddar or mexican shredded and top wiht a few scallions and tomatoes for color. You can add black olives which I don't like or jalapenos which i also don't care for. I serve it with tostitos scoops and it is amazing how fast this stuff disappears. I just throw it together all at one time but usually try to refrigerate it for an hour or so before serving if there is time.
The other old standard appetizers I use are using a layer of sour cream, add a jar of heinz chili sauce, top with either shredded crab, or baby shrimp or a combo , and sprinkle parsley on the top.This I generally serve with crackers. Another favorite is the one where chopped artichoke hearts, cup may, cup parmesan are mixed and put in casserole dish, top with shredded cheddar and bake to warm through. This also is served with crackers. The last is mixing chopped frozen spinich, dry knorr vegie soup and sour cream together and then serving insifde a rye or pumpernickel bread bowl wiht the bread bites from the middle as dipping bites. These are so old, you guys have probably had all of them but they seem to be things people still enjoy.
Any body have any new or other yummy dishes? We might try "tiger" shrimp here Monday for the football game where OSU is going to to beat LSU
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Post by imbadd on Jan 4, 2008 11:02:58 GMT -5
Now, I am gettting majorly hunrgy ;D
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Post by sunshine on Jul 16, 2008 14:05:34 GMT -5
I've been making my own homemade salsa for months now. It's so much better than store-bought. 1 large beefsteak tomato-firm 1 can fire roasted tomatos (with garlic optional) 1 jalapeno pepper handful of cilantro 1 lime salt and pepper Directions: Heat up canned fire roasted tomatos. Rough chop the tomato and place pieces in food processor. Add 2/3 to 3/4 of the fire roasted tomatos depending on how much you want to taste it. (I love them...so I add 3/4 of the can). Dice the jalapeno and add the pieces to the food processor. Add cilantro to the food processor. Use as much or as little as you want depending on how much you like cilantro. Pulse the ingredients until you have the desired consistency. Pour the salsa into a mixing bowl. Squeeze in the juice of one lime. Add salt and pepper to taste. Mix and chill for at least 2 hours before serving. Now, if you want to add onions...do it. I'm allergic to them so I don't use them. You may also want to mix it up and add chipolte and adobo and/or cumin if you enjoy that seasoning. I prefer to keep it simple. You can control the heat by how much jalepeno you add. I like it spicy so I add the whole pepper. Enjoy. If you make this...let me know if you like it!!
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Post by ChiFan on Jul 16, 2008 15:40:36 GMT -5
I will try that, thanks! Do you have a guacamole recipe that you like? I never like how mine turns out.
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Post by sunshine on Jul 16, 2008 16:53:26 GMT -5
I will try that, thanks! Do you have a guacamole recipe that you like? I never like how mine turns out. Yep..I keep it totally simple: Avacado Jalepeno Pepper (fresh) Lemon salt pepper You can dice the avacado if you like it chunky or prepare it all in the food processor if you like it creamier. Dice the jalepeno, but only use half. If you are using two avacados then use the whole jalepeno. Squeeze the lemon juice on the avacado so it retains it's color and doesn't brown. 1/4 lemon should be enough. Add salt and pepper to taste. Some people like to add garlic, onions and tomatos, but I prefer the taste of the avacado to be the star. It's so healthy and fresh.
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Post by ChiFan on Jul 17, 2008 10:15:07 GMT -5
Thanks, Nanc. That is simple, I'll give that one a try too!
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Post by sunshine on Jul 17, 2008 20:51:35 GMT -5
Thanks, Nanc. That is simple, I'll give that one a try too! I wanna hear if it's a hit...ok? Some people might think it's too plain, but that's how I like it.
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Post by 2ton on Jul 17, 2008 20:58:51 GMT -5
I gotta have chopped tomatoes in my guac. and I like a little onion, too. Hey, I betcha lime, instead of lemon, would be good!
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