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15 January 2008 @ 11:49 pm
..but I decided to make it come back to life by posting & I changed the layout! check it! let me know what you think. Here's a recipe that I will soon make because I'm obsessing over mushroom soup! courtesy of Food Network!


I'm Feeling:: ditzyditzy
24 June 2007 @ 11:57 am
Name: Stacy
Where do you reside?: Missouri
Favorite foods: Italian and Mexican cuisine. Macaroni and cheese. Real mashed potatoes. Grilled cheese. Just about anything dairy.
Are you a cook? If so, how long have you been cooking (guestimate): I'm trying to learn!
Do you like to bake?: I love baking.
Are you a vegetarian?: Nope.
Favorite alcoholic/non alcoholic drinks: I rarely drink, but I do enjoy midori sours. I mostly drink water, lemonade, milk, and V8 Splash.
Favorite restaurants: I really love Imo's and Panera, along with some local Italian and Mexican restaurants.
Favorite childhood meal: Meatloaf and mashed potatoes, grilled cheese and tomato soup.
Favorite chef: I love Rachael Ray and Giada De Laurentiis.
Favorite cooking show: Everyday Italian and Ace of Cakes.
Have you cooked a Thanksgiving dinner? Not by myself.
Favorite holiday dish you like to eat/prepare: I love making homemade mashed potatoes and apple pie.
Anything interesting you'd like us to know: My roommate is a chef who rarely cooks at home.
18 June 2007 @ 08:06 pm
Sorry this community has died recently! We gotta keep it going so keep your posts coming with recipes, photos, etc. I'm in the process of moving, so once I get settled next month into my new apt, the cooking will pick up & before that though, I want to bring this community back to life.

I was watching Tyler's Ultimate on Food Network & he made this steak sandwich that made my mouth water.

Here's a recipe, too bad there's no picture to entice your taste buds :D I will try this one soon for sure.

Gruyere bechamel:
1/2 stick unsalted butter
3 heaping tablespoons all-purpose flour
2 cups whole milk
2 cups grated Gruyere
Kosher salt and freshly ground black pepper
1 tablespoon prepared horseradish

Arugula mayonnaise:
1 bunch baby arugula
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise

Steak sandwich:
12 soft hoagie rolls
Extra-virgin olive oil
1/2 pound rib-eye, finely sliced
Kosher salt and freshly ground black pepper
1 recipe Fennel Slaw, recipe follows

Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm.

Make arugula mayonnaise: Put arugula in a food processor with the lemon juice and salt and pepper. Top with mayonnaise and process until well combined. Give it a taste and adjust seasoning if required.

Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment. Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet. After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it.

Heat a large, flat grill-pan over medium heat. Split hoagie rolls in half, drizzle with olive oil and place onto griddle.

Take the meat out of the refrigerator. Peel off 1 side of the plastic wrap and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and then fold with some of the cheese sauce.

To serve, smear each half of the roll with arugula mayonnaise. Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.

Fennel Slaw:
1 large fennel bulb, fronds removed and halved
1/2 lemon, juiced
1/2 cup mayonnaise
3 heaping tablespoons sour cream
1 bag coleslaw mix
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
Finely slice fennel using a mandoline, or the grater attachment on your food processor. In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine. Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together. Season with salt and pepper.

Yield: 4 servings

I'm Feeling:: hungryhungry
09 May 2007 @ 11:08 pm
Check out the new layout! :)

I graduate this weekend! so this community will start picking up soon. I start a new job tomorrow & so that's exciting.

Feel free to use the promo banners you can find on the user info to spread the word.

It's almost Friday! yay!
I'm Feeling:: cheerfulcheerful
04 May 2007 @ 06:59 pm
My dad makes the most delicious potato fries I've ever tasted and trust me, I'm a french fry fanatic. LOL. Here's the recipe that he created if anyone's interested.

Heavenly Potato Slices
(Serves 3)

Ingredients (no real measurements, just use to your preference).
- Three big Idaho potataoes
- Mrs. Dash seasoning
- Minced garlic
- Chopped white onions
- Chopped green peppers
- Colby cheese
- Monterey Jack Cheese
- One stick of butter
- Hormel Real Bacon Bits

- Take three potatoes - slice them into eighths lengthwise.
- Pour canola oil into a baking pan.
- Set oven to 425 degrees.
- Take 1 stick of butter, cut it into slices and butter the potato slices.
- Put garlic, onions, green peppers on the potato slices.
- Sprinkle the cheeses onto the potatoes.
- Sprinkle bacon bits on.
- Cook for about 10-15 minutes until cooked or crunchy.
26 April 2007 @ 10:19 am
Name:  Beatriz (All people called me Bea)
Where do you reside?: Asturias, Spain.
Favorite foods: italian and spanish
Are you a cook? Yes!! I love it!
Do you like to bake?: yes!
Are you a vegetarian?: no,... *rolleyes*
Favorite alcoholic/non alcoholic drinks: ice water with lemon, smoothies, martini with lemon, I don't like coke I prefer water or drinks without sparklings like Trina.
Favorite restaurants: I don't have anyone special.
Favorite childhood meal:  rice with fried eggs, lasagna... XDD.
Favorite chef: my mother!! she worked for a long time in a famous restaurant in my town.
Favorite cooking show: I don't have.. 
Have you cooked a Thanksgiving dinner? I help...
Favorite holiday dish you like to eat/prepare: I like to prepare the desserts at Christmas.
Anything interesting you'd like us to know: only hello

25 April 2007 @ 09:52 am
Lea,my Ukrainian friend ,brought me some fresh leaves of basil,parsley and thyme.Yesterday I invented a sauce, loosely based on that for Poulet Marengo.I combined equal quantities of white wine,tomato purée, a whole bulb of garlic chopped,salt,pepper and a soupçon of sweetener.I served it on Chinese vegetarian mock duck,with side dishes of Regency mushrooms à la Eliza Acton-stewed in milk,butter,nutmeg,paprika powder,salt and pepper and potatoes with red onions.Not bad ! Purists may object,but ,when Napoleon himself commented to his chef that , the second time he had it,it was different from the first,the latter explained that,after the Battle of Marengo,his staff had to scavenge for whatever ingredients they could find.There's a Créole version in Louisiana.
24 April 2007 @ 09:31 pm
What are your favorite cookbook(s)?

I have 30 Minute Meals from Rachael Ray, but I admit that I haven't really had a chance to try the recipes out. I would like it more if it had pictures of the entrees, cause her book doesn't really have many pictures.

Feel free to give any input on what good cookbooks are out there that you like.
I'm Feeling:: bouncybouncy
18 April 2007 @ 01:52 pm
Name: Lisa
Where do you reside?: California
Favorite foods: meatless lasagna, macaroni & cheese, my dad’s green enchiladas, oranges, veggie sushi, my dad's cheese spaghetti
Are you a cook? If so, how long have you been cooking (guestimate): I am when I have time which isn't very often. I remember cooking my first "major" meal probably 15 years ago.
Do you like to bake?: I do but I haven't done much
Are you a vegetarian?: Yes. I was brought up Ovo-Lacto Vegetarian. Since I moved out about 4 or 5 years ago, I cut out most of the dairy in my diet (mostly milk & eggs) but I will eat it every once in awhile. I think I love cheese too much! I wrote a post on my website about being a Vegetarian if you are interested.
Favorite alcoholic/non alcoholic drinks: Lemonade, Ginger Ale, Root Beer, Cream Soda, Iced Tea, Water! Not an alcohol drinker. I have an addictive side to me & since the majority of my dad's side of the family were alcoholics when I was a teenager, I decided it would be wise not to even start.
Favorite restaurants: mostly local places that serve Mexican & Thai. Chain-wise: Macaroni Grill, Pizza Factory
Favorite childhood meal: Homemade Mac & Cheese, Homemade Pizza
Favorite chef: na
Favorite cooking show: na
Have you cooked a Thanksgiving dinner? Will you later this year?: Not by myself. My mom usually makes the big stuff.
Favorite holiday dish you like to eat/prepare: meatless lasagna
Anything interesting you'd like us to know: If any of you are part of SparkPeople, I'd love to add you there! My username is flyfarther79. :)
18 April 2007 @ 12:01 am
I made one of my favorite pasta dishes today, Cheese Stuffed Shells. I just love this dish so much because the heartiness of the marinara really balances out the light flavor of the cheese filling. It's also freezer friendly, you can prepare them, freeze and just bake them whenever you want. There are so many different recipes this it's crazy! I follwed a recipe from the box of my pasta and it turned out rather good! I did cut mine in half because I cook for just two.

I took some pictures as I was preparing them so I hope you all enjoy it. :D

Recipe and more pictures after the cut....Collapse )

This is deffinetly one of my favorite dishes but everytime I make it, I get different results. (This one, while the flavor was good, the filling was a little runny.) I will most deffinetly keep looking around for other variations of this to get the perfect cheese stuffed shells.