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- Thread starter MannDude
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Chicken supreme roasted on a bed of veg with a spinach salad on the side!
Don't currently own a boat but have been looking?
As for beers, bit a huge fan however I do usually have a case of Peroni, San Miguel and Corona in the house!
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After November, sure!
What's going on in November?After November, sure!
Meatloaf, stuffed peppers, your carrot cake you were talking about the other week, and something with chicken.That reminds me - if anyone has any recipe requests, let me know and I'll get one done
I get most my recipes from http://thepioneerwoman.com/cooking/category/man_pleasers/ because this woman cooks for her man, and he's not health conscious so the food is hearty and good. Plus she includes photos of each and every step, as basic as it may be, so idiots like me can follow along.
Can you make something involving Alcohol and Chili?That reminds me - if anyone has any recipe requests, let me know and I'll get one done
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Meatloaf I could do but I wont simply because it's my mums recipe with my own twist and everyone loves it. Stuffed peppers is easy - depends on what you want them stuffed with
I'll do a carrot cake one though, that's easy enough!
Do you mean Chile as in the beef dish?
Yes I do.. I wrote that on my phone so it auto corrected to Chile the country. ha
jcaleb
New Member
Would you eat balut? http://en.wikipedia.org/wiki/Balut_(egg)
Well, I'm going to change that to £5 (given the exchange rate and the cost of things over here compared to the states)
Some clams, some mussels, a shallot , spring onion (scallions you call it), linguine and cream.
1) I'd steam open the clams and mussels together. Once opened, keep the liquor and shell most of them keeping a few for garnish.
2) Cook the pasta in boiling, salted water
3) Add a knob of butter to the liquor from cooking the shellfish, cream, a finely chopped shallot and some chopped parsley then the shell fish (minus the ones still in the shells)
4) Drain the pasta (not completely) and toss it in to the pot with the liquor above.
5) Serve in two bowls, dress the plates with the left over shellfish in the shells and a few finely chopped pieces of spring onion and more parsley.
et viola!
Fancy. You should cook for me
