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Two recipes for Velveeta fudge

I was first made aware of it from Paula Deen. XD

Here's the peanut butter one, which I made for Jenn:

http://www.pauladeen.com/recipes/recipe_view/peanut_butter_cheese_fudge/

Recipe!Collapse )

And the regular one. It actually looks just like chocolate due to the cocoa powder. I wish the pretty yellow of the Velveeta had stayed.

http://southernfood.about.com/od/fudgerecipes/r/bl30222c.htm

Recipe 2!Collapse )

I skipped the nuts in the last recipe as I never really like nuts in my food. Really the cheese isn't as strong as I'd personally like, because I really really LOVE Velveeta. XD It's more like a note in there. If you eat it and you think about the fact there's cheese in it, then you notice. Otherwise its pretty much just there to make it rich.

Miss you, Nikkie. <3

Dec. 7th, 2010

Hey guys.

Some of you may have heard it on Facebook, but I felt it needed to be mentioned here.

cattyhunts (previously totally fierce) passed away yesterday.

http://www.facebook.com/TotallyFierce?v=wall

She was simply amazing, and amassed a huge online family. We'll all miss her very much.

<3 you, Nikkie.

Baked Eggs in Bread Bowls

Baked Eggs in Bread Bowls


Amounts for this recipe are not set and are dependant on how many you are making.

Crusty dinner rolls, as many as you choose
Eggs, large, one for each roll
Mixed herbs, chopped, such as, parsley, chives and tarragon, about a teaspoon for each roll
Heavy cream, 1 teaspoon for each roll
Salt and pepper
Parmesan cheese, grated, as much as you want to sprinkle on each roll

Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Reserve tops. Crack an egg into each roll. Top each egg with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan. Bake in a 350 degree oven until eggs are set and bread is toasted 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes.

Place tops on rolls and serve warm.

Mod Post

We have another sister site...fireupthegrill. It's another one of my 'culinary comm' creations....made for grillers.

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I got this from Bobby Flay.

But I had to modify it. I didn't have blue cheese, so I used Blue Cheese salad dressing. And instead of cooking the bacon in a skillet, I did it on the grill. And we were out of buns so I put White Bread in the toaster.

Blue Cheese and Bacon burgerCollapse )

I has a question

I plan on making boxed chocolate cake *I'm putting PB in it* for my uncle when it comes up this weekend to stay w/me while my dad is out of town.

I want to pipe Marshmallow creme on top of the cake. Marshmallow Creme is very thick. Now I have Peanut Oil in the cabinet. And seeing how I plan on putting PB in both the cake mixture and the frosing, what would Peanut Oil + Marshmallow Creme be like texture wise and taste wise?

hallo fellow ontd-p foodies!

Not a recipe post, but I thought I could post this here and ask you culinarians here for help.

See, I'm aspiring to be a food writer, and I've decided to start a food blog in order to get some practise in under my belt.  Buuuut I need some help in the naming of said blog, or at least a few walls to bounce off of, and thus I would really appreciate any of you guys (really, I trust y'all's judgment) going to the poll at my personal journal, HERE, to vote/give me a hand.  Thanks!  (mods, if this isn't allowed, please feel free to delete.)

Also, because everyone likes a food-related post with a picture in it, here's the dinner I got from a local ramen house over spring break:
Ramen!

Leftovers from cooking Argentinean:

Leftover Argentinean

Grilled flank steak with chimichurri sauce, steamed rice, salsa criolla and toasted Tuscan-style bread.

recipes forthcoming tomorrow, should anyone want them

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Benjamin Chees-raeli Couscous

Ingredients:
1 cup of Israeli couscous
2 tbsp of tomato basil chipotle spice (I get this from the bulk section of Central Market but I'm sure they have it at Whole Foods or any higher end grocery store)
1 tsp garlic salt
Cilantro if it tickles your fancy (I pity you if it doesn't)
Smoked mozzarella

This shit's so easy to make. Cook the couscous then pile on all those spices and stir it up. Grate that out of control tasty smoked mozzarella on top and mmmmmm delicious. It would've been better with some chicken or beef strips mixed in but I can't afford meat right now so I'm eating like a pauper.