ivyagogo
PAPER GOD
Avada Kedavra
stupid shiny Volvo owner
Posts: 3,166
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Post by ivyagogo on Aug 31, 2007 5:46:53 GMT -5
I like to make panzanella salad (Italian Bread Salad). Get a loaf of Italian or French bread and cut it into cubes (you are supposed to use day old bread, but I can't tell the difference). Put that into a bowl and cover it with olive oil and vinegar. Add some olives, mozzarella cheese, perhaps some pepperoni and you've got a really tasty salad. I used to also use some red onion, but I got the worst onion breath from it.
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Post by moomama18 on Aug 31, 2007 13:10:55 GMT -5
well, if it wasn't a holiday I would be there with bells on!
Enjoy some chocolate delights for me. And some drinks too. I won't be eating all day!! I will just live vicariously through all of you! Make sure you put on Skin Divers and groove for me too - or maybe that will put me over the edge and make me fly out of services over to your house!!
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daisybell911
NOTORIOUS
POCAHOTNESS
I roll with the Pretty, Pretty Princess Posse
Posts: 1,059
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Post by daisybell911 on Aug 31, 2007 13:19:56 GMT -5
Dammit. Can you come over after sundown? We'll wait for you to get there!!!!
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Post by moomama18 on Aug 31, 2007 13:25:34 GMT -5
Should I just break fast at your party???
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jolie
BIG THING
Posts: 427
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Post by jolie on Aug 31, 2007 19:14:06 GMT -5
OK - so maybe the mexican cheese dip ain't so posh - but it's GOOD! Have fun at your party Daisybell! Wish I could be there! ...and happy house warming!
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daisybell911
NOTORIOUS
POCAHOTNESS
I roll with the Pretty, Pretty Princess Posse
Posts: 1,059
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Post by daisybell911 on Aug 31, 2007 19:17:08 GMT -5
Posh smosh. I love yummy! Everything sounds so good. I gave Scott the list of the recipes and he's dying to make them. I believe we may have to make reasons for parties so we can make all of the recipes.
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msjocee
BIG THING
Josie and the pussycats
Some people say I haven't changed at all but I don't feel the same
Posts: 352
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Post by msjocee on Aug 31, 2007 20:14:57 GMT -5
Okay I make a killer hot artichoke dip! Here it is 1 cup mayo (use reg NO FAT FREE!), 1 1/2 cups mozeralla,1 cup parmesan, 1 large can artichoke hearst in water (drain). Mix all together put in an 8x8 or small cassarole dish bake at 350 for 30 mins. Serve hot with Carr's water crackers. Omi God its is sooo good I wanna make some now!! Enjoy! Jos
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vsb
LIBERTY
New Yorker Down Under
Posts: 180
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Post by vsb on Sept 2, 2007 4:39:59 GMT -5
I often will put out home made salsa and/or home made guacamole. For a great guacamole recipe, you can google "Rosa Mexicano Guacamole recipe." Rosa Mexicano is a fab Mexican restaurant in NYC and this is the recipe for the guacamole that they make tableside at the restaurant. It is easy to make and delicious.
As for the salsa, this is the recipe that a Mexican friend of mine's mother used to make for him at home, and that he now makes for himself once a week. (He keeps a big batch of salsa in his fridge at all times.) It is delicious. much tastier than the junk that you can buy in a jar at the supermarket, and really easy to make. Also, be warned that it looks less chunky than the store stuff, so don't be alarmed! This recipe will create a big enough batch that you can put, say, half of it out and keep the rest in a tupperware container in the fridge to use on other stuff during the week. (For example, you can drip it over grilled steak or chicken, or even over scrambled eggs.) Just be warned: this recipe is so popular that once they have tasted it, everyone you know will be asking you to make it for them.
You need: one big can of whole peeled tomatoes, preferably with Italian herbs; 1-2 cloves garlic, 1 onion, big bunch cilantro, and 3-4 jalapeno peppers (depending on how hot you like it; 4 peppers makes it quite hot!).
First, take the peppers and toast them in a hot, ungreased frying pan or skillet until they are all blackened, charred and blistering all over. To accomplish this, you should be sure to flip the peppers a number of times while they are toasting. The whole charring process takes around 15 minutes.
While the peppers are charring, drain the tomatoes in a strainer.
Throw garlic and cilantro in a blender or food processor and blast for a few seconds until roughly chopped. (NB: sometimes I lightly char the garlic in the frying pan with the peppers before I process it; if you do this, be careful not to burn it -- i.e., no more than 1-2 minutes in the frying pan.)
Add tomatoes and onion (quartered) into the blender or food processor, along with the charred peppers. (Just remember to cut the stems off the peppers before you add them. If you don't want your salsa to be quite as hot, you can de-seed the peppers. I like it hot, so I just throw the peppers in whole once I've chopped off the stems. And yes, they will still be warm from the frying pan. That doesn't matter.)
Blend/process the whole thing for around 15-20 seconds until everythings chopped and mixed together. This really will not take long at all. The salsa will be chunkier or smoother depending how long you process it. But even the "chunky" salsa will be MUCH smoother than any store-bought one, so do not be alarmed. It tastes delicious, and that's what counts! Also - you can add a squeeze or two of lime juice (from fresh limes or packaged lime juice) right before you process it. You also can add a little salt if you like. That's it!
PS. You can serve the salsa with tortilla chips (obviously), or chopped up veggies. Enjoy!
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