Discussion in 'Life After Brown' started by aspenleaf, Jun 8, 2007.

  1. aspenleaf

    aspenleaf New Member

    This is one of the best sites for recipes.

    Just put in the type of meal you want to make and you can change the number of desired servings and the ingredients will be recalculated for you.
    Last edited: Jun 11, 2007
  2. moreluck

    moreluck golden ticket member

    Aspen.....I use that site all the time.:)
  3. toonertoo

    toonertoo Most Awesome Dog Staff Member

    isnt there a moreluck recipes site anywhere? I would use that one
  4. aspenleaf

    aspenleaf New Member

    It is a great site, eh?
  5. moreluck

    moreluck golden ticket member

    Art Smith's Garlic Mashed Cauliflower
    Recipe courtesy of Trisha Yearwood

    • 1 medium head of cauliflower, chopped
    • Kosher salt
    • 1/4 cup chicken stock
    • 2 tablespoons grated Italian cheese, such as Parmesan
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon nonfat Greek yogurt
    • 1 clove garlic, smashed and chopped
    • Freshly ground black pepper
    • Fresh rosemary, chopped, for garnish
    Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes. Drain well and quickly dry well with paper towels. Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately.
  6. cachsux

    cachsux Wah

    Thread is for recipes. Cauliflower is not a recipe.
  7. moreluck

    moreluck golden ticket member

    Art Smith is one of the best southern chefs there is. His fried chicken is coveted by Oprah (he used to cook for her)

    Even fried chicken needs a side..........this RECIPE is to take the place of mashed potatoes and be healthier for you.
    Did you know that cauliflower can be sliced thick and treated like a steak ??

    He cooked the mashed cauliflower with Trish Yearwood (on her show). When she tasted it, she didn't rave like the TV cooks usually do. hmmmmmm???
  8. moreluck

    moreluck golden ticket member

    This is a good tasting cole slaw dressing........a little Asian flavor

    Asian Coleslaw Dressing:

    Whisk together....

    3 Tbls white vinegar
    3 Tbls sugar
    1 Tbls soy sauce
    1 Minced garlic clove
    1/2 tsp. Toasted sesame OiI
    1 tsp. Ground ginger
    1/4 tsp. Cayenne
    1 cup Mayo
    Makes about 1 1/2 cups.
  9. UpstateNYUPSer

    UpstateNYUPSer Very proud grandfather.

    There is only one way to eat grilled (ham and) cheese----with a bowl of tomato soup.
  10. joeboodog

    joeboodog good people drink good beer

    I plan on making a pork roast today. I use a chipotle rub and will rap it in a bacon weave then slow cook it a 250 for five to six hours. Make sure to cover it to make sure it is juicy and tender.
  11. moreluck

    moreluck golden ticket member

    Spinach-Ravioli Lasagna

    Rethink how you approach lasagna with this recipe from Southern Living. Instead of flat lasagna noodles, your pasta of choice is cheese-filled frozen raviolis. The lasagna revolution continues when it comes to the sauce–which is an Alfredo-pesto combination rather than the typical marinara. Simple and satisfying, it will make between six and eight servings.

    • 1 (6-ounce) package fresh baby spinach, thoroughly washed
    • ⅓ cup refrigerated pesto sauce
    • 1 (15-ounce) jar Alfredo sauce
    • ¼ cup vegetable broth
    • 1 (25-ounce) package frozen cheese-filled ravioli (do not thaw)
    • 1 cup shredded Italian six-cheese blend
    • optional garnishes: chopped fresh basil, paprika
    Directions: Preheat oven to 375 degrees Fahrenheit. Chop spinach, and toss with pesto in a medium bowl. Combine Alfredo sauce and vegetable broth. Spoon one-third of Alfredo sauce mixture (about ½ cup) into a lightly greased 2.2-quart or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce. Bake for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desire.

    Read more:

    1BROWNWRENCH Amatuer Malthusian

    A good recipe for Long Island Iced Tea which I have thoroughly tested.
    1 part Rum
    1 part Gin
    1 part Vodka
    1 part Triple Sec
    4 parts Sweet & Sour Mix

    Mix to taste with your favorite Cola and enjoy, carefully. Two of these will mess you up!
  13. 20140608_192227.jpgPerch and some veggies!
  14. moreluck

    moreluck golden ticket member

    Where's the "tea" part ???

    1BROWNWRENCH Amatuer Malthusian

    There wasn't any room for it with all the booze.:happy:
  16. moreluck

    moreluck golden ticket member

  17. moreluck

    moreluck golden ticket member

  18. moreluck

    moreluck golden ticket member

    Pasta Fresco
    (Serves 8)
    1 pound pasta, cooked al dente (orichette, penne or rotelle)
    1 quart oven roasted tomatoes*
    (See recipe for roasted tomatoes below. If you don't have fresh tomatoes, use a combination of 3 cups halved grape tomatoes and 1 cup julienned sun dried tomatoes.)
    3 cloves garlic, minced
    1/3 cup chopped parsley
    1 cup shredded basil
    ¼ cup capers, drained and rinsed
    1/3 cup balsamic or red vinegar (I used balsamic)
    2/3 cup virgin olive oil
    Pepper to taste
    Grated Parmesan cheese
    1. Combine tomatoes, garlic, parsley, basil, capers and vinegar and mix well. Slowly, stir in oil. Let dressing stand 30-40 minutes before tossing with pasta.
    2. Cook pasta al dente. Toss hot pasta with room temperature sauce and sprinkle with Parmesan cheese. (This dish is even better the next day, served cold or room temperature.)
    Roasted Tomatoes
    1 quart tomatoes
    Olive oil, to taste
    Kosher salt and pepper, to taste
    Thyme leaves or dried tarragon
    Parmesan cheese, to taste
    Preheat oven to 425 degrees. Line a baking sheet with parchment paper. (If you don't have parchment paper, you can used waxed paper, which is not ideal but it's what I used and it was fine. Do not use tinfoil.)
    Slice tomatoes in half. If you like, you can remove jelly and seeds. (I didn't.) Place tomatoes on baking sheet, cut side up. Sprinkle with olive oil, salt, pepper and thyme leaves or tarragon. Roast tomatoes for about 30 minutes. Remove from oven and allow tomatoes to cool slightly. Loosen them from baking sheet with a spatula. If you don't plan to use them right away, store them in the fridge. If you are planning to use them right away, dice them before adding them to the sauce.
  19. moreluck

    moreluck golden ticket member

  20. moreluck

    moreluck golden ticket member