Topic: Hey Dallas : The Recipe Thread. (Read 25568 times)

Khalee · « **Reply #60 on:** April 06, 2004, 11:33:29 pm »

So the traditional all American meal is what?.

Khalee · « **Reply #61 on:** April 12, 2004, 05:20:05 pm »

Lamb chops vrs pork chops which is better, I have only ever eaten prokchops, so i really dont know anything about lamb.

Sirgod · « **Reply #62 on:** April 12, 2004, 05:23:25 pm »

Well, I happen to like both pretty well, However my wife doesn't care for Lamb.

also Pork chops are alot cheaper then lamb... But If I had to choose, It would be Lamb Chops IMHO.

stephen

Capt. Mike · « **Reply #63 on:** April 28, 2004, 07:58:18 pm »

For those who'd like a little British influence: http://www.britannia.com/cooking/recipes/steakkidneypie.html

The Steak and mushroom pie at the Trigger Pond (Oxfordshire) was good...also the Hook Norton bitter...but stay away from the Olde Farmer Brown..it makes vowels optional.

Mike

Sirgod · « **Reply #64 on:** December 10, 2003, 01:38:49 pm »

I was just wondering how the Soup turned out. Don't worry If you didn't like It, But I would like to know If It was ok. I forgot also to mention that abit ofGarlic wouldn't hurt It.

stephen

Dallas · « **Reply #65 on:** December 10, 2003, 07:56:24 pm »

Hey bud,
Sorry I didn't post earlier. The soup came out decent even though
I totally screwed it up.

First, I didn't use enough potatoes.
Second, I used to much condensed milk.
Third, the cheese I got was this hardcore yuppie swiss and the
flavor was really overpowering.

I'm gonna try it again soon and see if I get it right.

JMM · « **Reply #66 on:** December 10, 2003, 09:55:51 pm »

Uh oh, Stephen and big D been trading recipes again... LOL

Rat_Boy · « **Reply #67 on:** December 10, 2003, 10:19:46 pm »

With Dallas, I thought they'd be trading picks of scantily-clad females.

Dallas · « **Reply #68 on:** December 10, 2003, 10:57:14 pm »

Quote:

With Dallas, I thought they'd be trading picks of scantily-clad females.

I sent him a bunch of pics from my private collection and all I got in return was
a recipe for potatoe soup.

TheShadow · « **Reply #69 on:** December 10, 2003, 11:01:50 pm »

Ok, not to really change the subject, but does anyone here think we should create a forumite cookbook? I know I have a ton of recipes, some of which have been passed down in my family for hundreds of years.

Toasty0 · « **Reply #73 on:** December 11, 2003, 12:42:08 am »

I'm all for that. What I'd like to to is add a section called Taldranite recipes and then include all those posted here.

Yeah, yeah, that's the ticket.

I'm scared at the thought of what SteelClaw and that crazy pink tutu wearing Gorn my want to include. <shudder>

TheShadow · « **Reply #75 on:** December 11, 2003, 12:57:11 am »

Do you think the mods would put a sticky on a recipe thread?

Toasty0 · « **Reply #76 on:** December 11, 2003, 01:04:59 am »

I don't see why not.

TheShadow · « **Reply #77 on:** December 11, 2003, 01:06:39 am »

Thanks man, let the calories roll.

Sirgod · « **Reply #78 on:** December 11, 2003, 08:46:51 am »

Hehe, Well, I Usually use about 10lbs If not more.

The recipe I gave him was for potatoe Soup.

10 lbs of Potatoes, One or two Large onions, Swiss Cheese, 1-2 cans of Milnot 9depending on how creamy you want It).

Basicly I boil the Potatoes and onion, a bit of Garlic doesn't hurt. When they Get to the Texture I like, I drain most of the water off, an add the Milnot. When It starts to boil, I back ogg the heat, and add abit of swiss cheese.

I might have forgotten something though when I first gave you recipe Dallas, I was too busy looking at those pics you sent me.

Stephen

Sirgod · « **Reply #79 on:** December 11, 2003, 10:02:58 am »

Here's another one to get the thread Started.

Pizza Puff.

A package of frozen pastry sheets (thawed)
A jar of Ragu or similar pizza sauce
Shredded mozzerella cheese ( i use feta cheese)
Sliced pepperoni (i use hard salami) re-sliced into quarters or chopped
Black olives sliced or chopped
Olive oil
Oven (pre-heated to 425 F)

1. Place a pastry sheet on a large baking sheet.
2. About 1/2 inward from the edges, spoon about 1/2 tablespoon of sauce onto the pastry sheet. Thinly spread the sauce so that it covers and area about 2 inches.
3. Sprinkle that with cheese.
4. Add about 1/2 tablespoon each of olives and pepperoni.
5. Sprinkle with cheese again.
6. Fill the entire pastry sheet with piles of stuff leaving about 1/2 inch of space between piles.
7. Lay the top pastry sheet over that, pressing out any air pockets with your fingertips and pinch around the edges to seal.
8. Brush lightly with olive oil
9. Sprinkle lightly with garlic powder or mozzerella cheese
10. Cut out eaach pastry with a blunt edge, such as a spatula or top edge of a knife.
11. Bake for 12-15 minutes at 425 or until pastry turns golden brown.
12. Get some cold beer and friends and enjoy!!!

Stephen

News:

Topic: Hey Dallas : The Recipe Thread. (Read 25568 times) var addthis_config = {"data_track_clickback":true};

Khalee

Khalee

Sirgod

Capt. Mike

Sirgod

Dallas

JMM

Rat_Boy

Dallas

TheShadow

Toasty0

Toasty0

TheShadow

Toasty0

TheShadow

TheShadow

Toasty0

TheShadow

Sirgod

Sirgod

Topic: Hey Dallas : The Recipe Thread. (Read 25568 times)