Anonymous wrote:"Pizza dip"

A block of cream cheese spread in an 8x8 glass pan. Dump a jar of pizza sauce on top. Sprinkle with a thin layer of mozzarella cheese and throw it in the microwave until the cheeze melts. Serve with triscuits.

Yum.

Needs more cheese.

"Pizza dip"

A block of cream cheese spread in an 8x8 glass pan. Dump a jar of pizza sauce on top. Sprinkle with a thin layer of mozzarella cheese and throw it in the microwave until the cheeze melts. Serve with triscuits.

Yum.

Used to do this all the time: sauté chopped carrots and chick peas in olive oil with garlic and curry powder. Serve with naan. Yum yum.

The Mediterranean chicken/pasta thing posted above was my mom's go to dish in the 80--we had some variation on it several nights a week. (sometimes with shrimp instead of chicken, or even imitation crab). It's a good basic recipe--I guess it's been long enough I can now return to it!

Anonymous wrote:

Anonymous wrote:Cocktail meatballs, mini meatballs, grape jelly and barbecue sauce, simmered in a crock pot. Roughly, I think it's one 32 oz bag of meatballs, one jar of grape jelly, and one bottle of barbecue sauce. People lose it every time I make them.

okay, now we're just getting goofy.

Everybody I know who has a football related get together does this recipe. It isn't that good. The grape jelly makes it way too sweet. I think people rave over any food that is protein based.

Block of cream cheese, pour an entire jar of Pickapeppa sauce over it. Serve with Ritz crackers. Sounds weird but it is delicious!

Anonymous wrote:Cocktail meatballs, mini meatballs, grape jelly and barbecue sauce, simmered in a crock pot. Roughly, I think it's one 32 oz bag of meatballs, one jar of grape jelly, and one bottle of barbecue sauce. People lose it every time I make them.

okay, now we're just getting goofy.

Cocktail meatballs, mini meatballs, grape jelly and barbecue sauce, simmered in a crock pot. Roughly, I think it's one 32 oz bag of meatballs, one jar of grape jelly, and one bottle of barbecue sauce. People lose it every time I make them.

French Bread sliced into rounds

Top with
slice of Provolone Cheese (usually a 1/2 since the rounds are not that big)
Slice of Avocado
salt and pepper
Drizzle with olive oil

Anonymous wrote:Rice Krispy treats. Everyone oohs and ahhs when I serve them on my Granny's 80 year old silver platter. But only I know the truth!!!!!!

Anonymous wrote:OP could you make carrot recipe with carrot pulp? I never know what to do w the pulp.

I used to make veggie juice, and did make carrot bread with the pulp. It was good, but I wondered if there was much nutritional benefit, or if that had largely come out in the juice. So mostly now I Just compost the pulp.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Chimmichurri sauce. Easiest thing ever to make but everyone raves about it. I actually had a chef friend ask me for my recipe. There is none. Just a list of ingredients that I mix together until it tastes right.

Well, post that list!!

Fresh cilantro
Fresh parsley
Garlic
Cumin
Dash of cayenne pepper
Red pepper flakes
Red wine vinegar
Olive oil
Sea salt depending on your taste preference

You can make it in a blender, food processor, or with an immersion blender.

I prefer the food processor. Blender is the hardest one to use.

Thank you pp. A question: do you have to strip the herbs off the stems? Or can you just stuff the whole bunch into food processor?

Not the recipe poster, but I just cut off the lower stems on the bunch of herbs (below the rubber band) wash the leaves and blend.

Also not the recipe poster, but for cilantro and parsley I'd just cut the thicker ends of the stems off. The smaller stem sections that are between the leaves should be fine in a food processor. If it's something like rosemary, I strip the leaves off the stems.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Chimmichurri sauce. Easiest thing ever to make but everyone raves about it. I actually had a chef friend ask me for my recipe. There is none. Just a list of ingredients that I mix together until it tastes right.

Well, post that list!!

Fresh cilantro
Fresh parsley
Garlic
Cumin
Dash of cayenne pepper
Red pepper flakes
Red wine vinegar
Olive oil
Sea salt depending on your taste preference

You can make it in a blender, food processor, or with an immersion blender.

I prefer the food processor. Blender is the hardest one to use.

Thank you pp. A question: do you have to strip the herbs off the stems? Or can you just stuff the whole bunch into food processor?

Not the recipe poster, but I just cut off the lower stems on the bunch of herbs (below the rubber band) wash the leaves and blend.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Confession: I use Suddenly Salad boxed mix as my "homemade" pasta salad. I toss in cherry tomatoes and sliced black olives, maybe some pepperoni or chopped ham. I usually make four boxes for parties/side dish.

That's such a waste of money though, why not just buy a box or two of pasta and a package of Italian dressing/seasoning mix

How is that better? Stop being critical, especially since your solution is just another commercial product.

She wasn't being critical just helpful. She never said it was about commercialism just money. She was being helpful as it's the same and cheaper to buy a bag of pasta and one jar of suddenly salad spice.

OP could you make carrot recipe with carrot pulp? I never know what to do w the pulp.

Anonymous wrote:

Anonymous wrote:Confession: I use Suddenly Salad boxed mix as my "homemade" pasta salad. I toss in cherry tomatoes and sliced black olives, maybe some pepperoni or chopped ham. I usually make four boxes for parties/side dish.

That's such a waste of money though, why not just buy a box or two of pasta and a package of Italian dressing/seasoning mix

How is that better? Stop being critical, especially since your solution is just another commercial product.