Do you supersize your thunder thighs at the drive up?
- Thread starter koalabear
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starrynightin64
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you should be slaving over a stove and making me some soup to get better 
starrynightin64
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lol... well it might be better then living on cepacolkoalabear said:
Free_Spirit
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((((((((((starry))))))))))
Hope you're feeling better soon hun.
KoalaB... you should be making her that soup - a nice chicken noodle will pick her up in no time.
Hope you're feeling better soon hun.
KoalaB... you should be making her that soup - a nice chicken noodle will pick her up in no time.
Free_Spirit
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That's really nice, there's nothing like a mothers love when we're not well, is there?koalabear said:nawwwwww...buying her Mom a plane ticket to come down and take care of her......
Free_Spirit
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Btw... Kbear sitting here looking at your av makes me need to ask the question - would you put that thing away please?
It's making my mouth water.
It's making my mouth water.
starrynightin64
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I think he's trying a weiner roast recipe out....Free_Spirit said:Btw... Kbear sitting here looking at your av makes me need to ask the question - would you put that thing away please?
It's making my mouth water.
starrynightin64
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GRAND PRIZE WINNER from Taste Of Home Magazine Cupcake Contest
Mocha Cupcakes
PREP: 25 minutes
BAKE: 20 minutes + cooling
Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! — Mary Bilyeu, Ann Arbor, MI
1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup cold brewed coffee
1/2 cup vegetable oil
3 teaspoons cider vinegar
3 teaspoons vanilla extract
MOCHA FROSTING:
3 tablespoons milk chocolate chips
3 tablespoons semisweet chocolate chips
1/3 cup butter, softened
2 cups confectioners' sugar
1 to 2 tablespoons brewed coffee
1/2 cup chocolate sprinkles
In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.
Fill paper-lined muffin cups three-quarters full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
For the frosting: In a small, microwave-safe mixing bowl, melt chips and stir until smooth. Add butter and beat until blended. Gradually beat in confectioners' sugar and coffee. Pipe frosting onto cupcakes. Top with sprinkles; gently press down. Yield: 1 dozen.
Mocha Cupcakes
PREP: 25 minutes
BAKE: 20 minutes + cooling
Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! — Mary Bilyeu, Ann Arbor, MI
1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup cold brewed coffee
1/2 cup vegetable oil
3 teaspoons cider vinegar
3 teaspoons vanilla extract
MOCHA FROSTING:
3 tablespoons milk chocolate chips
3 tablespoons semisweet chocolate chips
1/3 cup butter, softened
2 cups confectioners' sugar
1 to 2 tablespoons brewed coffee
1/2 cup chocolate sprinkles
In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.
Fill paper-lined muffin cups three-quarters full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
For the frosting: In a small, microwave-safe mixing bowl, melt chips and stir until smooth. Add butter and beat until blended. Gradually beat in confectioners' sugar and coffee. Pipe frosting onto cupcakes. Top with sprinkles; gently press down. Yield: 1 dozen.
starrynightin64
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SECOND-PLACE WINNER: Lemon Curd Cupcakes
PREP: 40 minutes + chilling
BAKE: 20 minutes + cooling
Homemade lemon curd flavors these tender cupcakes that were made for my brother-in-law's 66th birthday. He loves lemon and gave these a big thumb's up. — Kerry Barnett-Amundson, Ocean Park, WA
CURD:
3 tablespoons plus 1-1/2 teaspoons sugar
3 tablespoons lemon juice
4 1/2 teaspoons butter
1 egg, lightly beaten
1 teaspoon grated lemon peel
BATTER:
3/4 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
FROSTING:
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
Pinch salt
2 cups confectioners' sugar
2 to 4 tablespoons milk
Yellow food coloring (optional)
For lemon curd: In a heavy saucepan, cook and stir sugar, lemon juice and butter until smooth. Stir a small amount into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer. Stir in lemon peel. Cool 10 minutes. Cover and chill for 1 1/2 hours or until thickened.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
Fill paper-lined muffin cups three-quarters full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pan to a wire rack. Cool completely.
Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 inch into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.
Combine frosting ingredients, tinting with food coloring if desired; frost cupcakes. Store in the refrigerator. Yield: 1 dozen.
Editor's Note: You can find confectionery roses in the cake decorating aisle at your grocery store.
PREP: 40 minutes + chilling
BAKE: 20 minutes + cooling
Homemade lemon curd flavors these tender cupcakes that were made for my brother-in-law's 66th birthday. He loves lemon and gave these a big thumb's up. — Kerry Barnett-Amundson, Ocean Park, WA
CURD:
3 tablespoons plus 1-1/2 teaspoons sugar
3 tablespoons lemon juice
4 1/2 teaspoons butter
1 egg, lightly beaten
1 teaspoon grated lemon peel
BATTER:
3/4 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
FROSTING:
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
Pinch salt
2 cups confectioners' sugar
2 to 4 tablespoons milk
Yellow food coloring (optional)
For lemon curd: In a heavy saucepan, cook and stir sugar, lemon juice and butter until smooth. Stir a small amount into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer. Stir in lemon peel. Cool 10 minutes. Cover and chill for 1 1/2 hours or until thickened.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
Fill paper-lined muffin cups three-quarters full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pan to a wire rack. Cool completely.
Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 inch into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.
Combine frosting ingredients, tinting with food coloring if desired; frost cupcakes. Store in the refrigerator. Yield: 1 dozen.
Editor's Note: You can find confectionery roses in the cake decorating aisle at your grocery store.
starrynightin64
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you are in such trouble for that.....koalabear said:nawwwwww...buying her Mom a plane ticket to come down and take care of her......
talk about way beyond mean!!!!
done_got_old
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Roasted Chicken with Garlic Confit Recipe courtesy Gourmet Magazine
Show: Sara's Secrets
Episode: Five Ingredients or Less
Some markets sell peeled fresh garlic cloves, which save time. You can use the leftover garlic oil from this recipe for sauteing greens or tossing with pasta. Garlic cloves can be cooked 1 week ahead and kept in oil, covered and chilled. Leftover garlic oil keeps, covered and chilled, 1 week.
12 garlic cloves (about 1 head), lightly smashed and peeled
3 fresh thyme sprigs
3/4 cup plus 1 tablespoon olive oil
1 (3-pound) chicken, quartered
1 tablespoon unsalted butter, softened
Put oven rack in upper third of oven and preheat oven to 500 degrees F.
Cook garlic, thyme, and 3/4 cup oil in a 1 to 1 1/2-quart heavy saucepan over low heat, uncovered, until garlic is very tender but not golden, about 25 minutes.
While garlic is cooking, pat chicken pieces dry and rub all over with butter and remaining tablespoon oil. Sprinkle all over with salt and pepper. Arrange chicken, skin sides up, in a shallow baking pan and roast 20 minutes.
Transfer garlic to a small bowl along with 1 tablespoon garlic oil and mash with a fork. Spread mashed garlic over skin of roasted chicken, then return chicken to oven and roast until just cooked through and skin is crisp, about 5 minutes.
Show: Sara's Secrets
Episode: Five Ingredients or Less
Some markets sell peeled fresh garlic cloves, which save time. You can use the leftover garlic oil from this recipe for sauteing greens or tossing with pasta. Garlic cloves can be cooked 1 week ahead and kept in oil, covered and chilled. Leftover garlic oil keeps, covered and chilled, 1 week.
12 garlic cloves (about 1 head), lightly smashed and peeled
3 fresh thyme sprigs
3/4 cup plus 1 tablespoon olive oil
1 (3-pound) chicken, quartered
1 tablespoon unsalted butter, softened
Put oven rack in upper third of oven and preheat oven to 500 degrees F.
Cook garlic, thyme, and 3/4 cup oil in a 1 to 1 1/2-quart heavy saucepan over low heat, uncovered, until garlic is very tender but not golden, about 25 minutes.
While garlic is cooking, pat chicken pieces dry and rub all over with butter and remaining tablespoon oil. Sprinkle all over with salt and pepper. Arrange chicken, skin sides up, in a shallow baking pan and roast 20 minutes.
Transfer garlic to a small bowl along with 1 tablespoon garlic oil and mash with a fork. Spread mashed garlic over skin of roasted chicken, then return chicken to oven and roast until just cooked through and skin is crisp, about 5 minutes.
done_got_old
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I saw it yesterday. I'm going to try it next week..........I love garlic.koalabear said:mmmm...do sound good......
starrynightin64
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sounds good..... but I'm a little off chicken right nowdone_got_old said:
done_got_old
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I could eat chicken every day. I never get tired of it.starrynightin64 said:sounds good..... but I'm a little off chicken right now
done_got_old
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koalabear said:I need to post some Perdue and Tyson chicken farm pics.....birds running around almost featherless from all the genetic engineering they do now....
I don't buy perdue or tyson.
