HERE IS KELE'S COLLECTION (moved from the other thread!!!)
I'm creating a new database to house my recipes. Should make it easier to find things and navigate between them. I'll be seperating the vegetarian, vegan, and raw vegan options as well, which should help everyone with different dietary needs. It's currently in a very infantile stage, but check it out and tell me what you think! I will probably keep it plain text, except maybe adding pictures of some of the completed recipes when I have them, so you can see what you're making. So far the only recipes added there are in the raw vegan section, but I will be working to move the list below there as well. ^_^
As some of you know, I’ve been a vegetarian for just about 11 years now, and I have quite a collection of veggie recipes. I've decided to start compiling my entire collection, which is probably going to be a ridiculous task, but lets face it: I’m an admin here, and I have too much time on my hands.
This is just a beginning, with possibly hundreds more to come. Since I can't use the page jump links here, all links below will link to a ridiculously long list of recipes hosted on my own website (will open in a new window).
Links are alphabetized, recipes are not.
a.k.a clicking a link will take you to the recipe you wish to see, but scrolling down will show the recipes in the order I add them, instead of alphabetical order.
Also, I'll try to post the nutritional info where I know it, but some recipes may not have it.
Ok kids here's my version of Butter chicken it's yummie if you like this type of indian food
150 ml (1/4 pint) natural yoghurt
50g (2 oz) ground almonds
1 1/2-teaspoons red chili powder
1/4-teaspoon crushed bay leaves
1/4-teaspoon ground cloves
1/4-teaspoon ground cinnamon
1-teaspoon garam masala
4-green cardamom pods
1-teaspoon ginger pulp or paste
1-teaspoon garlic pulp or paste
400g-(14 oz) can of crushed tomatoes
1 1/2-teaspoon salt or to taste
1-kg (2 lb chicken, skinned, boned and cubed
75-g (3 oz) butter
1-tablespoon olive oil
2-medium onions, sliced
2-tablespoons fresh coriander, chopped
4-tablespoons single cream or half & half cream will work.
Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yoghurt mixture. Let stand for at least 1 hour.
Melt together the butter and oil in a medium wok or frying pan. Add the onions and fry for about 3 minutes.
Add the chicken mixture and stir-fry for about 7-10 minutes.
Stir in about half of the coriander and mix well.
Pour over the cream and stir in well. Bring to the boil. Serve garnished with the remaining chopped coriander.
Makes 4 servings
2 medium carrots, quartered lengthwise and sliced
1 cup finely chopped cauliflower
3 scallions, minced
½ cup steamed fresh or thawed frozen green peas
2 tablespoons minced fresh parsley
3 eggs, beaten
2 tablespoons low-fat milk
4 ounces crumbled feta or crumbly goat cheese
¼ teaspoon dried thyme
Freshly ground pepper
½ cup fine fresh bread crumbs
1. Preheat the oven to 375F. Heat ¼ cup water in a large saucepan. Add the carrots and cauliflower and steam, covered, over moderate heat. Lift the lid and stir occasionally until crisp-tender. Stir in the scallions and steam for another minute or so, just until they become slightly limp. Stir in the peas and parsley and remove from heat.
2. In a mixing bowl, combine the beaten eggs with the milk, feta or goat cheese, and thyme. Stir in the skillet mixture and add a pinch of pepper to taste.
3. Oil a 10-inch tart pan. Line the bottom with half the crumbs and pour the vegetable mixture in. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until set and the top is golden. Let stand for 10 minutes before serving, then cut into 6 to 8 wedges to serve.
My favourite chokolate cake Sorry if the english isn't too good, it's the first time I've tried translating a recipe and all I had was a dictionary. If something is unclear, please point it out and I'll try to explain it.
Warning: Eating this cake might make you fat and happy!
You will need:
2½ dl sugar
2½ dl wheat flour
4 table spoons of cocoa powder
1 tablespoon of vanila
1½ teespoon of baking powder
1½ dl warm water
150 grams of margarine or butter
Grease the baking tin with some butter and then pour in the breadcrums. Try to shake then baking tin so they stick to the sides.
Put the oven on 175 C or 347 F. Mix the sugar, flour, cocoa, vanilla and the baking powder. Pour down the water first and then the butter. Whip the eggs and stir down. Take a tea spoon and taste the mixture and the pour it into the baking tin. Put in the oven for 35-40 minutes. Drink milk. I like this cake best when it's been frozen but the opinions are different...
In the night side of Eden we’re born again...Dead. Forever we are, forever we’ve been, forever we’ll be crucified to a dream...
- HIM/Night side of Eden
300cc (just over a cup) Desert Tofu
1 pack Low cal Jello
1/4 cup hot water
1. Preheat oven to 400
2. Crush Crackers and mix with margarine
3. Press into 6 inch baking tin (I use a 6 inch metal square bottommed bowl)
4. Mix jello and hot water
5. Add Jello/water and dessert tofu together in blender ... blend
6. Pour tofu/jello into baking pan
7. Bake 35 minutes
8. Cool to room temp then regridgerate
You can use pretty much any flavour of jello and dessert tofu you like. (I've made Lime, Strawberry/Banana, Pineapple/coconut, and mixed berry ... all have been good) I add 2 scoops of protein powder to the mix. When cool the pie has the consistency of like a key lime pie. You can add cool whip or what ever after. The whole thing is about 600 Cal (without the cool whip) ... cut into 8 pieces that's a 60-70 Cal dessert that's not half bad for you
I posted this in the wrong thread so thought I’d move it to here. I’m not vegetarian but I don’t lots of meat as I can’t afford too much so my meals are often vegetarian. This is one of my new favourites that I just discovered from a vegetarian work mate last week.
300g/10oz sliced new potatoes
225g/8oz trimmed green beans, cut in half
120g fresh pesto (but I use the canned stuff and it works fine)
Pinch of salt
Olive Oil for drizzling (optional)
1. Bring half a pan full of water to the boil and then add the new potatoes and spaghetti with a little salt.
2. Cook for about 10 minutes until the potatoes and pasta are almost tender.
3. Tip in the green beans and cook for 5 minutes more.
4. Drain well but keep 4 tablespoons of the cooking liquid.
5. Return the potatoes, beans and pasta to the pan and stir in the fresh pesto along with the cooking liquid.
6. Season to taste, divide between four serving plates and drizzle with a little olive oil.
hey im training to become a chef and i recommend this recipy its sooooo good :P.
1 onion chopped finly
2 garlic cloves crushed
6 button mushrooms sliced
4 chicken brests skinned and sliced
madras masala paste
1/4-1/2 packet of dryed coconut chopped.
tin of tomartoes
one oxo cube
one spoon of ginger
pinch of sugar
salt and pepper.
1.heat a drizzle of oil in a heated pan.
2. fry the garlic onions and ginger until soft.
3.add the chicken cubes and cook until sealed
4.add the madras paste and coast the chicken
5.add tinned tomartoes the pinch of sugar and boiling water
6.add the oxo cube
7.simmer for half an hour.
8.add the coconut and cook for a further 10-15 mins.
9.season with salt and pepper
lol toodles xoxox
Meassurements are very rough, I never meassure stuff like this.
My version of a stir fry
a few tablespoons of olive oil
1 large onion
2 chicken breasts
2 teaspoons of fresh green ginger
3 cloves of garlic
a few tablespoons of soy source
pine apple pieces and juice
half a head of broccoli
1 large carrot
half a red capsicum
handful of string beans
a few sticks of bok choi
handful of almonds
Cut all vegetables and chicken into small strips. Coat the bottom of an electric fry pan with oil and fry onions until transparent, remove from pan. Fry chicken until all pieces are completely cooked, remove from pan (add more oil if necessary). Add all other vegetables to the pan, stir fry lighty, add grated ginger and crushed garlic and stir fry for about a minute. Add sliced pineapple and a small amount of pineapple juice, soy source, cooked chicken and onion and stir until combined. Roast almonds either in an oven or microwave until crunchy. Cut almonds into small pieces and add to stir fry just before serving. Serve with rice, serves about 4 or 5.
Four whole large cloves of garlic
500 grams chicken breast, skinned, trimmed and sliced diagonally, fairly thinly
Two and a half cups fresh basil leaves
One Spanish (red) onion
Six medium button mushrooms (optional)
One teaspoon garam masala
Half teaspoon ground cumin seed
Salt and pepper
One and a quarter cups (dry) steamed rice
Roughly grind garlic with mortar and pestle or garlic press
Crush one and a half cups of the basil in mortar and pestle, to paste
Finely chop remaining basil
Roughly chop onion
Remove stalks from mushrooms and discard, slice caps thinly
Grease pan with butter
Add onion and garlic, cook till onion begins to soften
Add garam masala and cumin seed
Add salt and pepper to taste
Add basil paste and chopped basil
Cook till onion is transluscent
Add knob of butter and mushrooms
Cook till mushrooms soften
Preheat the oven to 180 degrees.
Cream the butter and the sugar together, then add the eggs one at a time and keep stirring. Put in the flour and separate the mixture into two tins of the Same Size. ^^
Cook in the oven for 20-30 minutes and then takes the cakes out. Put jam in the middle, squish them one on top of the other and sprinkle icing sugar on the top.
Really easy recipe and the cake is always delicious =D
"They confiscated ink and stone; I wrote in blood with a bit of bone"
I have no name for this, as I just made it for the first time today,and it isn't so much a recipie as it is a way of preparing the food, but it's tasty, and easy.
Thin steak, cut into 6"x2" strips
3 cloves garlic, minced
Feta cheese, cut into 1" by 1/2" chunks
The feta cheese and spinach can be replaced with whatever cheese/green you want, those were the tests by me (I recommend against the feta, it lost all flavor, try mozerella or something)
Take the spinach, and line each strip of steak. Add a piece of cheese on one end of the meat, along with some of the minced garlic. Roll the meat into a cylinder, starting at the cheese end, and pin closed with a toothpick.
When done, coat the inside of a frying pan with oil, and add some of the leftover garlic. Over a medium/high heat, sautee the rolls until cooked to satisfaction (roughly 6-7 minutes for well done).
1 pound of diced chicken breast
1 red pepper-diced
1 green pepper-diced
1 yellow onion-diced
1 cup scallions--garnish
1 cup chedder cheese--garnish
1 cup favorite tortilla chip (i like to take corn tortillas and slice them into strips and fry em myself)
1 tblsp ground cumin
2 tsp chili powder
1 tsp red chili flakes
1/2 tsp cinnamon(i know i know but trust me it works)
2 cloves garlic-crushed
1/2 gallon unsalted chicken stock---water can be substituted but not recommended
1 quart heavy cream
brown chicken in a large pot till almost done
add red,green peppers,onion, and all the spices..yes that includes garlic for you vampyre. stir continuosly untill veggies are transglucent
add chicken stock(or water)and bring to a boil
lower heat and simmer for one half hour
add heavy cream and simmer for fifteen more minutes
place a serving into a bowl and top with tomato,scallion cheese, and tortilla strips
i hope you guys try this recipe and enjoy it....
thanks for your time
THE GATES OF HELL LIE WAITING AS YOU SEE,THERES NO PRICE TO PAY JUST FOLLOW ME,I CAN TAKE YOUR LOST SOUL FROM THE GRAVE,JESUS KNOWS YOUR SOUL CANT BE SAVED,YOUR SOULS ARE DAMNED YOUR GOD HAS FELL ,TO SLAVE TO ME ETERNALLY, HELL AWAITS (SLAYER)
Deep chocolate vegan cake(I got this recipe from a lovely person on the AFI messageboards Board.despairfaction.com)
1 1/2 cups unbleached white flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil (corn oil works well)
1 cup cold water or chilled brewed coffee
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar (I use orange or lemon juice)
(can add chocolate chips or walnuts or whatever)
Preheat oven to 375 degrees. Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper.
In a medium bowl, sift together flour, cocoa, baking soda, salt and sugar. In another bowl, combine the oil, water or coffee, and vanilla.
Pour the liquid ingredients into the dry ingredients and mix until well blended and smooth. Add the vinegar and stir briefly. The baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. Quickly pour the batter into the baking pan.
Bake for 25 to 30 minutes. Cake is done when a toothpick inserted in the center comes out dry. Transfer to a plate when cool and glaze.
I found this delicious! I've made it twice in like a month.
Picking up the conversation deep in your imagination...
"The wall gets taller While you get smaller. Push against the big neon glitter."-The cult
3-4 slices of bread (square bread, the kind in a bag)
Melted butter (to dip in)
Cinnomin Sugar (to dip in)
Cut the crusts off the bread. Flatten with rolling pin (or glass cup). Spread cream cheese evenly on the bread. Roll the bread into a tube, cut into 3 pieces. Dip the rolled bread into melted butter, then into cinnomin sugar. Place on a cookie sheet and cook 5-10 minutes at 350 degrees (Farenheit)
Makes 9-12 snails (2-3 servings - they're really sweet!)
Fill a pot with water and set on stove for a boil. While waiting for the water to boil, chop the garlic into tiny pieces (peel first if needed)then,pour some olive oil into a pan (about 3 1/2-4 times around.Put the garlic into the pan with the olive oil and let cook, don not let the garlic turn brown. Next, you can cut the italian sauage into to peices and let cook in it's own pan. When the water begins to boil put the spaghetti in (doesn't need to be whole wheat). Wait for the spaghetti to cook then drain. After you have drained to spaghetti, take the cooked sauage and the olive oil and garlic sauce and mix into the spaghetti. And that's Garlic Spaghetti! It's also good with brocelli (sp?) cuts but it varies with individual taste.
An eye for an eye only ends up leaving the world blind.
YOU GUYS BETTER MAKE THIS AND LIKE IT 'CAUSE IT TOOK FOREVER TO TYPE OUT
1 pound chicken breast
4 green onions sliced
2 tbsp fresh cilantro, chopped
1 jalapeno, seeded and minced
2 cans (10 oz each) green enchilada sauce
8 corn tortillas
1 cup lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 can rip olives, sliced
1)Preheat oven to 350 degrees (farenhieght sp?)
2)Place chicken in large pot & cover with water. Bring to a boil over high heat. reduce heat to medium and simmer until no longer pink in center (about 15 minutes) . Drain and let cool slightly. Shred w/ two forks and set aside
3)Coat fry pan w/cookie spray, over medium heat, add green onions, cilantro and jalapeno. saute for 2 minutes
3 1/2)...lol wrap chicken and other ingredients into the tortialls and place in 9x12 pan
4) nuke 2 cans of enchilada sauce 2 minutes. spread sauce on each enchilada and fill with 1/8 of chicken mixture. place seam side down on dish, pour rest of sauce on top and add shredded cheese. back about 15 minutes till cheese is melted
5) serve on bed of lettuce with salsa, sour cream, tomatos and olives
1 Stick Butter
1 Stick Margarine
1/3 Cup Granulated Sugar
3/4 Cup Nuts-Optional Pecans
Blocks of Almond Bark
1. Preheat oven 350 degrees
2. Melt butter and margarine.
3. Add sugar.
4. Lay graham crackers onto cookie sheet.
5. Stir mixture well. Pour over crackers.
6. Add nuts at this time.
7. Place in oven. Bake for thirteen minutes.
8. Remove from oven. Allow cookies to cool in pan for ten minutes.
9. Remove cookies to cooking rack.
10. Place two squares of chocolate bark in plastic bag(freezer ziplock bags work best). Melt in microwave.
11.Snip tip of corner of plastic bag. Drizzle over cookies.
12. Repeat with vanilla bark. Vanilla bark doesn't have to have as much drizzle. That is why you only need one block.
13. Allow chocolate to harden.
14. Place cookies in container.
Makes 48 cookies and you'll always want more. Can be eaten without drizzling.
Preheat oven to 190°C. Heat the oil in a frying pan. Cut the chicken into large-ish pieces and put in the frying pan with the onion and garlic. Fry for until the outside of the chicken pieces look cooked, and the onion slices are soft and brown. Add the potatoes and stir the mixture in the pan until the potatoes are beginning to turn a golden colour. Make up a jug of stock and add it to the pan. Allow the liquid to come to the boil, and then let it bubble for about 5 minutes. Transfer the contents of the frying pan into a pot, and roast in the oven for 45 minutes, or until the meat and potatoes are tender and golden and the gravy is a dark brown colour.
You can add peas or beans if you want, it adds a bit of bright colour.
Cookie time! These are the best cookies ever. They are chocolate with chocolate with more chocolate (or possibly with raisins or something). Also, they don't take forever.
ok you'll need: (by the way, preheat the oven to 350)
1 cup butter, nice and soft like
1 1/2 cups white sugar (you could substitute part of it for brown, but not all)
2 eggs (or a couple tablespoons of yogurt)
2 teaspoons vanilla extract
2 cups flour (white, because whole wheat would taste odd)
2/3 cup cocoa powder (unsweetened, we're not talking hot chocolate powder)
3/4 teaspoon baking soda
1/4 teaspoon salt (unless you use salted butter, in which case skip the salt)
2 cups chocolate chips or chunks (semi-sweet or sweet)
1/2 cup anything else (chopped nuts, raisins, dried fruit, more chocolate)
Oki did you preheat the oven? It ought to be heating to 350. Onwards!
1. In a big bowl, beat up the butter, sugar, eggs (or yogurt) and vanilla.
2. In another bowl, combine the flour, cocoa, baking soda and salt (again, if you used salted butter, skip the salt).
3. Stir the dry mixture into the wet mixture.
4. Ok now dump all the other crap in and mix it up. This dough has trouble staying together (or maybe I just crammed too much chocolate into it) so just try to get it mixed enough that you can stick it together.
5. Don't even grease the cookie sheets, just dump teaspoon-sized globs onto it. Again, you may have to coax it into sticking together, but the work is worth it.
6. Bake about 8-10 minutes (chocolate heats up super-fast, so don't overcook them or they'll burn). Let them cool slightly before moving them onto racks. THIS IS IMPORTANT. Until they cool a bit, you are just dealing with masses of melted chocolate. Cooling lets the chocolate set enough to make them cookie-like. If you just leave them there forever, though, you'll never be able to get them off the cookie sheet. So cool then transfer to racks.
7. Ok, now eat them. They should be soft and delicious and chocolatey.
Just did this recipe this weekend, thought I would share with you, its for two so adjust recipe to accomodate more if you like:
Mediterranean Pork Chops with Spicy Potatoes and Mushroom Stir Fry
2 Pork Chops seasoned with:
A pinch of Oregano, thyme, marjoram, parsley, sage, basil, pepper, salt and paprika, marinated for an hour before frying in a light coating of oil.
4 potatoes, cut in small pieces, boiled with a bit of salt until soft.
Melt a spoonful of butter in a low fire with pureed garlic. Once the Wok has been coated with this mixture throw in the potatoes, sprinkle them with some paprika, oregano and basil, flip until brown and crispy on the outside.
5 large mushrooms, sliced rather thin, half an onion, sliced in long strips.
Melt half a spoonful of butter with a bit of garlic, stir in mushrooms and onions until soft, sprinkle with a few drops of soy sauce, stir until brown.
One of my favourite things to both cook and eat. If you're a vegetarian then simply replace the Prawns with more vegetables. If you're not a Prawn fan either then replace with smoked ham or chicken.
2 tablespoons vegetable oil
1 onion, sliced
1 red pepper, seeded and diced
1 garlic clove, crushed (you can buy chopped garlic paste from supermarkets which works just as well)
200g (7oz) long grain rice
900ml (1 1/2 pints) chicken or vegetable stock
1/2 teaspoon each of paprika and tumeric
175g (6oz) large prawns (thawed if frozen)
salt and pepper to taste
Heat the oil in the pan and cook the onion for 3-4 mins until soft and golden. Add the red pepper, garlic and rice (uncooked) and stir fry for 1 minute.
Add the Stock, paprika and tumeric, bring to the boil and simmer for 12 mins.
Stir in the prawns and cook for a further 3-4 mins until the rice and vegetables are tender and the stock has been absorbed. Season to taste and serve.
Serves 4 (small portions) or 2 (large portions)
Spread blueberry cream cheese on tortilla thinly. Stack the following on top of eachother flatly in this order:
Crushed Nuts, shredded carrot, turkey slices, swiss cheese, lettuce, tomatoe. Roll up and eat!
I just tried this recipe last weekend and it was soooo yummy!
Cream of Pumpkin Soup
3 tablespoons margarine, softened
1/4 teaspoon ground cinnamon
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream
Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Transfer broth mixture into the container of a blender or processor. Process until smooth.
Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls.
1 lb. ground beef (or any meat, really.)
2 cans corn
2 cans green beans
2 cans diced potatos
1 large can diced tomatoes
1 can tomato soup
i can cream of mushroom soup
diced onions to taste (fresh or dried)
garlic to taste
1 cup chunky salsa
half block of velveeta cheese
brown meat with onions and garlic.
add tomatos and both soups.
simmer for a few minutes.
add all cans of vegetables.
bring to a boil.
dice cheese and add to soup slowly.
cook until cheese is incorporated properly, and let it sit and cook, (low simmer) for about 30 minutes. (or as long as you want. it's really good as leftovers)
This is one I made ages ago when I had to improvise for a packed lunch.
- A little olive oil
- 2 chicken breast pieces (for two people and it's directly proportional for more, so 3 for 3 and so on)
- Enough pasta for however many are eating
- Fajita spice (you can buy it and it's actually labelled Fajita - Tesco's for anyone in England)
It's dead simple so here's what you do:
1) Cut the chicken breast into strips and fry in a little olive oil, when the chicken is white add as much fajita spice as is to your taste and toss around the pan as if doing a stir-fry.
2) Whilst cooking the chicken, Follow the instructions on the pasta container and get it to the right firmness for your taste, adding a sprinkle of salt to add taste to it.
3) Add the two together on a plate and bingo. It tastes awesome.
This is my Grandmother's Recipe, (She's from Spain).
PAELLA (serves Six, unless you can really eat alot)
1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops
Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too gross and dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
And there you go. Paella.
(Peruvian hot sauce, good for spreading on fish, or meat)
2 bunches of fresh cilantro, or 4 tablespoons dried cilantro
2 cloves of garlic
1 small onion
1/2 cup olive oil
2 teaspoons salt
Peel the onion, put it in a blender and chop it until it's little bits like what you might put on a hot dog. Peel the garlic cloves and put them in the blender. Cut the jalape~nos into four pieces and take off the stems, but leave the seeds; put in the blender with the onion, add the cilantro, salt and olive oil, and blend until the sauce is thick but not runny.
Makes 2 1/2 cups.
Then they realized they had been murdered. They looked everywhere,but they never found themselves again. They never did? No. Never.
Processed cheese slices
1/2 cup salsa
Nacho-sliced jalape~nos (optional)
Sliced black olives (optional)
1/4 cup sour cream (optional)
Cover dinner plate with tortilla chips, then add enough cheese slices to completely cover chips. Spoon salsa on top of cheese slices. Sprinkle jalape~nos and olives on top. Microwave on high 4 to 5 minutes. Spread sour cream on top.
Then they realized they had been murdered. They looked everywhere,but they never found themselves again. They never did? No. Never.
1 large lemon, washed
1 1/2 cups sugar
1/2 cup butter
1 unbaked pie crust shell
preheat oven to 350 degrees farenheit
cut off ends of lemon and cut into eighths, removing seeds
place cut lemon into blender and puree
add eggs, sugar, and butter, blend until completely mixed and smooth
pour mixture into pie shell
bake for 45 to 50 minutes
allow to cool before eating(or inhaling it, depending on how much you like sugar)
Edited by: quiet_life
at January 24, 2007, 11:16pm
don't think of me as a demon, think of me as a guardian angel