done_got_old
Literotica Guru
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I can eat corned beef but it's not a favoritestarrynightin64 said:Thank YOu Done...
I like cabbage cooked as well...
corned beef & cabbage is a favorite
Do you supersize your thunder thighs at the drive up?
- Thread starter koalabear
- Start date
MidnightVixen
"Flirtaholic "
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I like green beer 
Here KB, try this. It's OMgoodness Yummy. and yes, made with cabbage.
I make it often, and it's a real hit with the ladies, and uh huh, even the men.
INGREDIENTS
3/4 cup vegetable oil
5 tablespoons seasoned rice vinegar
3 teaspoons soy sauce
3 (3 ounce) packages chicken flavored ramen noodles
1 large head cabbage, shredded
1 head iceberg lettuce - rinsed, dried, and shredded
1 bunch green onions, chopped
12 ounces canned chicken, drained
1 cup toasted and sliced almonds
3 tablespoons chopped fresh cilantro
DIRECTIONS
In a saucepan over medium heat, whisk together the vegetable oil, rice vinegar, soy sauce and ramen noodle flavor packets. Bring dressing to the point of boiling, remove from heat and refrigerate until chilled.
In a large bowl, combine the cabbage, lettuce, green onions, broken noodles, chicken and almonds.
Pour dressing over salad and toss to coat. Sprinkle with fresh cilantro and serve.
Here KB, try this. It's OMgoodness Yummy. and yes, made with cabbage.
I make it often, and it's a real hit with the ladies, and uh huh, even the men.
INGREDIENTS
3/4 cup vegetable oil
5 tablespoons seasoned rice vinegar
3 teaspoons soy sauce
3 (3 ounce) packages chicken flavored ramen noodles
1 large head cabbage, shredded
1 head iceberg lettuce - rinsed, dried, and shredded
1 bunch green onions, chopped
12 ounces canned chicken, drained
1 cup toasted and sliced almonds
3 tablespoons chopped fresh cilantro
DIRECTIONS
In a saucepan over medium heat, whisk together the vegetable oil, rice vinegar, soy sauce and ramen noodle flavor packets. Bring dressing to the point of boiling, remove from heat and refrigerate until chilled.
In a large bowl, combine the cabbage, lettuce, green onions, broken noodles, chicken and almonds.
Pour dressing over salad and toss to coat. Sprinkle with fresh cilantro and serve.
koalabear
~Armed and Fuzzy~
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- Mar 14, 2001
- Posts
- 101,964
MidnightVixen said:I like green beer
Here KB, try this. It's OMgoodness Yummy. and yes, made with cabbage.
I make it often, and it's a real hit with the ladies, and uh huh, even the men.
INGREDIENTS
3/4 cup vegetable oil
5 tablespoons seasoned rice vinegar
3 teaspoons soy sauce
3 (3 ounce) packages chicken flavored ramen noodles
1 large head cabbage, shredded
1 head iceberg lettuce - rinsed, dried, and shredded
1 bunch green onions, chopped
12 ounces canned chicken, drained
1 cup toasted and sliced almonds
3 tablespoons chopped fresh cilantro
DIRECTIONS
In a saucepan over medium heat, whisk together the vegetable oil, rice vinegar, soy sauce and ramen noodle flavor packets. Bring dressing to the point of boiling, remove from heat and refrigerate until chilled.
In a large bowl, combine the cabbage, lettuce, green onions, broken noodles, chicken and almonds.
Pour dressing over salad and toss to coat. Sprinkle with fresh cilantro and serve.
CANNED CHICKEN........canned chicken....................canned chicken..........canned fucking chicken ....canned....chicken........forgive her O Lord.....
BlackWolf65
Alpha Lycan
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Canned chicken *AND* Ramen noodles...koalabear said:
The Lord Himself could not forgive such blasphemy...
BlackWolf65
Alpha Lycan
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My soon-to-be ex-wife eats a lot of that stuff... Sometimes I get home late, and she eats before I get home to cook... Turns my stomach to look at it, I tell ya...koalabear said:The noodles were bad enough, then the canned chicken......sounds like starrys Stouffer Deluxe.....
koalabear
~Armed and Fuzzy~
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BlackWolf65 said:
might as well eat the box too..it's more nutritious.....surprising what slop the Americans have trained themselves to eat...
Even after McD's claim."we now use white meat in our nuggets".....what the fuck was the white stuff in there before......jesus christ.....lol......I try to buy all I can from the Amish.....they don't spray chemicals all over their food and feed their livestock ant bisotics and hormones..
BlackWolf65
Alpha Lycan
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I can pretty much find anything I want like that around here, too - I'm in Vermont, and there's quite a few local farmers who refuse to use all the crap... I get all my meat from a local store that gets it from local, BGH-free farmers...koalabear said:might as well eat the box too..it's more nutritious.....surprising what slop the Americans have trained themselves to eat...
BlackWolf65
Alpha Lycan
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Yep...koalabear said:
Can't wait for fresh tomatoes...
BlackWolf65
Alpha Lycan
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Heh... And then you have the added benefit of eating the peppers, too...koalabear said:
I LOVE hot peppers...I'm not sure why, but for some reason, this seems to work for me, in terms of the tomato worms... I plant mine in wooden boxes I made, along the side of the house... Sort of like deep, wide windowboxes, but they're on the ground... I have very little problem with the worms...
koalabear
~Armed and Fuzzy~
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BlackWolf65 said:Heh... And then you have the added benefit of eating the peppers, too...
I'm not sure why, but for some reason, this seems to work for me, in terms of the tomato worms... I plant mine in wooden boxes I made, along the side of the house... Sort of like deep, wide windowboxes, but they're on the ground... I have very little problem with the worms...
Hmm.the worms must hate wood...lol..I'll give that a try too...planting Habaneros for protection can be tricky...got them to close to the other peppers one year and they all turned out extremely hot..lol.....Biggest trouble here is lil grasshoppers.they love the green bean plants and mow them down real fast if given the chance...Serrano Peppers are about as hot a s I want.....lol....Habaneros make good decoration.lol
starrynightin64
Gimpi Girl
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This recipe was adapted from Baking: From My Home To Yours by Dorie Greenspan, Houghton Mifflin Company, November 2006.
the comments are hers in the recipe but I actually made 2 of these and they were good
-------------------------------
Cranberry Upside down cake
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 3/4nsticks unsalted butter, at room temperature
1 cup minus 2 tablespoons brown sugar
1/4 chopped walnuts or pecans - I used walnuts this time
2 cups cranberries - I used fresh. If you are using frozen do not thaw)
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk
1/3 cup cranberry jelly
Method:
Preheat the oven at 350 degrees F (180 degrees Celsius).
Whisk together the flour, baking powder, cinnamon and salt in a bowl. Melt 6 tablespoons of butter in a small saucepan. Sprinkle 6 tablespoons of the sugar and cook, stirring, until the mixture comes to a boil. Pour this over the bottom of a 8 x 2 inch round cake pan. Scatter the nuts and top with the cranberries. Press down gently using your fingertips. If frozen berries were used this might cause the butter to congeal - don't worry as everything will melt in the oven. Set this aside.
Using a hand mixture beat the remaining 8 tablespoons of butter on medium speed until smooth. Add the remaining 1/2 cup of sugar and continue until the mixture is pale and creamy. If you used brown sugar like I did - it won't turn pale ;-). Beat for about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Pour in the vanilla.
Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter. Mix in the milk and then the remaining dry ingredients. Spoon the batter over the cranberries and smooth the top with a rubber spatula.
Bake for 40 to 45 minutes, or until the cake is golden and a thin knife inserted into the center of the cake comes out clean. Remove from oven and run a blunt knife between the sides of the sides of the pan and the cake. Turn the cake out onto a serving platter.
Warm the jelly in a small saucepan over a low heat. Gently brush the glaze over the hot cake.
Storing recommendations: The cake is best served the day it is made, but it can be covered and kept at room temperature overnight. It's not such a great idea to freeze this, due to the cranberry topping.
the comments are hers in the recipe but I actually made 2 of these and they were good
-------------------------------
Cranberry Upside down cake
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 3/4nsticks unsalted butter, at room temperature
1 cup minus 2 tablespoons brown sugar
1/4 chopped walnuts or pecans - I used walnuts this time
2 cups cranberries - I used fresh. If you are using frozen do not thaw)
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk
1/3 cup cranberry jelly
Method:
Preheat the oven at 350 degrees F (180 degrees Celsius).
Whisk together the flour, baking powder, cinnamon and salt in a bowl. Melt 6 tablespoons of butter in a small saucepan. Sprinkle 6 tablespoons of the sugar and cook, stirring, until the mixture comes to a boil. Pour this over the bottom of a 8 x 2 inch round cake pan. Scatter the nuts and top with the cranberries. Press down gently using your fingertips. If frozen berries were used this might cause the butter to congeal - don't worry as everything will melt in the oven. Set this aside.
Using a hand mixture beat the remaining 8 tablespoons of butter on medium speed until smooth. Add the remaining 1/2 cup of sugar and continue until the mixture is pale and creamy. If you used brown sugar like I did - it won't turn pale ;-). Beat for about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Pour in the vanilla.
Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter. Mix in the milk and then the remaining dry ingredients. Spoon the batter over the cranberries and smooth the top with a rubber spatula.
Bake for 40 to 45 minutes, or until the cake is golden and a thin knife inserted into the center of the cake comes out clean. Remove from oven and run a blunt knife between the sides of the sides of the pan and the cake. Turn the cake out onto a serving platter.
Warm the jelly in a small saucepan over a low heat. Gently brush the glaze over the hot cake.
Storing recommendations: The cake is best served the day it is made, but it can be covered and kept at room temperature overnight. It's not such a great idea to freeze this, due to the cranberry topping.
starrynightin64
Gimpi Girl
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nope.... but I dumped the glaze so I went without that partkoalabear said:Sureeee..you dropped it, so you call it an upside down cake...heheeh
starrynightin64
Gimpi Girl
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you lose your service contract?koalabear said:
starrynightin64
Gimpi Girl
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you work for Maytag?koalabear said:it's extended......
starrynightin64
Gimpi Girl
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those birds in the Windex commercial work for you?koalabear said:Glass-Is-Us.......
