Mock

(04-18-2011, 02:43 PM)Duchess Wrote: [ -> ]

That looks like a lot of steps.

lol no its really simple and easy, promise. I wouldnt be making it other wise,lol..

(04-18-2011, 01:31 PM)pplrcrazy Wrote: [ -> ]Talipia

Scares me.

Gimme good ol' Cod battered and fried English-Style.

Or catfish . . . fried Southern Style with cole slaw and hush puppies.

Mmmmmmm!

Hi, Tiki.

I am catfished out. I used to love it, but got some with some skin attached a while back. That will ruin it for you forever...

(04-18-2011, 12:54 PM)Lady Cop Wrote: [ -> ]i decided to get a turkey

I'm going to tell Ramsey it's because the lamb's are full of bacteria & other sickening things.

(04-19-2011, 06:18 AM)Duchess Wrote: [ -> ]

(04-18-2011, 12:54 PM)Lady Cop Wrote: [ -> ]i decided to get a turkey

I'm going to tell Ramsey it's because the lamb's are full of bacteria & other sickening things.

i am still going to buy the spiral ham and little lambie-poos because they will be on sale this week. good time to freeze one.
do you know how high-priced lamb usually is??

i have to admit, i couldn't slaughter one myself.

(04-19-2011, 10:27 AM)Lady Cop Wrote: [ -> ]do you know how high-priced lamb usually is??

No, I don't but maybe the high cost would be effective in giving people pause when it comes to purchasing it. I've never eaten lamb or veal but I did inadvertently eat bulls balls once.

C'mon Duchess . . .

The recipe feeds two . . . not one.

Just dance a little longer at a higher intensity level.

(05-11-2011, 09:25 AM)Duchess Wrote: [ -> ]

Someone just gave me a shit ton of asparagus & I'd like to know of a way to prepare it other than steaming.

Yes, I'm requesting cooking h h h help. I could hardly spit that out.

Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast at 400 degrees for 15-20 minutes, or just untill tender. Sprinkle with about a ¹⁄₂ cup of parmesan and return to the oven for another minute. Serve with lemon wedges.

i'm envious! i have picked only about 7 spears from my garden!


i like to steam them as usual, then put some olive oil, a dash of sea salt and freshly-reamed lemon juice over them. chill and serve cold.

Umm, I would par boil some of them and freeze for later. I AM SO HAPPY
TO HAVE THIS THREAD in the links today. I saw it once and could not get it
all read and have been jones-ing for it ever since.

We got about 12 spears of Asparagus. It was good, but barely enough to make my pee smell.

(05-11-2011, 09:25 AM)Duchess Wrote: [ -> ]

Someone just gave me a shit ton of asparagus & I'd like to know of a way to prepare it other than steaming.

Yes, I'm requesting cooking h h h help. I could hardly spit that out.

If you are Southern and don't care if you get fat:

1 ¹⁄₂ pound fresh asparagus, bottoms trimmed
8 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1 ¹⁄₂ cup milk
1 jar (5 ounce size) old English cheese
1 ¹⁄₂ cup crushed buttery crackers (like Ritz)
³⁄₄ cup sliced almonds

Boil asparagus for a few minutes (or steam in microwave steamer) then cool.

Melt half the butter in a sauce pan, then add flour, salt and milk; mix over medium heat until thickened.

Add cheese and mix together over medium heat until completely melted and mixed. Melt remaining butter and mix with crushed crackers.

Spread half the cracker mixture on bottom of 9x13" pan sprayed with Pam. Place asparagus on top of cracker layer. Pour cheese mixture over top; add remaining crackers and toasted almonds.

Bake at 350F for 30 minutes or until slightly brown.

Broiled in the oven is also good, but my favorite is asparagus with either hollandaise or bearnaise. I go ahead and make eggs benedict with I have good asparagus around.

Cream of asparagus soup is also easy and wonderful in the summer. Similar to this (I force it through a colander to puree):

4 tbsp. butter
1 sm. onion
1 qt. chicken stock
2 tbsp. flour
¹⁄₂ c. heavy cream
Salt and pepper to taste
1 bunch fresh asparagus

(You may substitute about 2 cups broccoli, asparagus, or cauliflower).
Melt 2 tablespoons butter in pan, stir in flour. Cook, cool. Wash and cut asparagus. Saute onion in 2 tablespoons butter in large pan, stir in asparagus. Cover. Cook for 3 minutes. Stir in broth, heat to simmering. Stir in flour mixture. Cook or simmer until asparagus is tender, about 20 minutes, mash or puree, add salt and pepper.

mmmmmm who doesn't love strawberries! i have them in my garden, but the squirrels and birds eat them!

since i know you won't be making preserves freeze some. just hull them, & put in freezer bags. and have lots of strawberry shortcakes with real whipped cream over next few days! YUM! use biscuits, not that spongecake crap. or use good pound cake.

they won't stay pretty and firm when frozen, but can be used in many ways. oh...make some fruit salad too!