Shakespeare in the Kitchen!

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Since: May 12

New York, NY

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#466
Jul 27, 2012
 
Andromeda-1 wrote:
Actually, my dream kitchen will have two stoves.
:0)
Mine too, one with gas and another with electricity. I like to have this "island" idea that one cooks in the middle not facing the wall.

“#'64”

Since: Apr 09

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#467
Jul 27, 2012
 
Don't forget the grill!

How many days have I hoofed it through snow and rain, etc., to the BBQ in the garage.

I'm not complaining...I'm just saying that an indoor grill would be.... heaven.
ARTEMISMOON

San Jose, CA

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#469
Aug 21, 2012
 
A butter rum caramel crepe cake was featured in Diners and Dive. I've been craving it ever since. I googled the recipe but nothing comes close. Lizaird or Andromeda if you are reading I would love some help. Thank you!

“#'64”

Since: Apr 09

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#470
Aug 27, 2012
 
Hey Artemismoon! I'm just finding this now.

I'm sorry I've never heard of a rum caramel crepe cake. I Googled, too, and found this:

http://dinersdrive-insanddives.blogspot.ca/20...

No doubt you came across it yourself in your search.

How did the lasagna turn out?

“#'64”

Since: Apr 09

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#471
Sep 26, 2012
 

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yelenav was looking for something to snack on... these usually accompany my cheese platters but "will do" on their own.:0)

Spiced Nuts

4 cups mixed nuts (walnuts, pecans, cashew, pistachio)
1 1/2 tsp garam masala
1 tsp celery salt
2 tbsp olive oil
2 tbsp light muscovado sugar or soft light brown sugar
3 sprigs rosemary, finely chopped to make 3 tsp plus 2 sprigs for garnish
sprinkle of salt

In large pan on medium heat, toss mixed nuts for 3 minutes until lightly toasted. Add garam masala, celery salt and rosemary. Toss until evenly coated. Add oil and sugar. When nuts have darkened a little and are slick, turn them out onto parchment paper and sprinkle with salt to taste.
yelenav

Brussels, Belgium

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#472
Sep 26, 2012
 

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Mmmm, so delicious! And nuts - my "insignia"! Thank you , Andromeda, I take them all!

Since: Dec 10

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#473
Sep 26, 2012
 

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we're all nuts here ;):D

sorry. in vodka veritas :D

Since: Sep 12

New York, NY

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#474
Sep 26, 2012
 

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LucaM wrote:
we're all nuts here ;):D
sorry. in vodka veritas :D
"Vänner att försvara. Vänner att döda för"...
"Friends to defend. Friends to die for"...
yelenav

Brussels, Belgium

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#475
Sep 27, 2012
 
Thomas Andersson wrote:
<quoted text>
"Vänner att försvara. Vänner att döda för"...
"Friends to defend. Friends to die for"...
Didn't expect to find man in the kitchen. Bliss, wasn't you searching for one like that? ;)

But really good said. I'll keep it in mind

Since: Aug 12

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#476
Sep 28, 2012
 
For the holidays I always make goodie plates full of candies and cookies for my loved ones. I would love to try new receipes, if anybody has a favorite please let me know. Thanksgiving or Halloween treat recipes are welcome too!*=o)

“#'64”

Since: Apr 09

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#477
Sep 28, 2012
 
Bliss, I found the above nut recipe in a Christmas recipe book. But they are yummy any time. Personally, I like them on a cheese platter because they have a unique taste that goes well with (any) cheese.

If you skim the earlier part of this thread you will find all sorts of "holiday" recipes. Lizaird was awesome to post/share her dessert recipes. I shared a couple of Christmas cookie recipes, i.e., "Gun Powder" cookies which adults love (there is cayenne and black pepper in them), and my basic shortbread cookie recipe.

If you're looking for a H'ween idea, every year I take latex/powder free gloves (you can buy a box of them for $8 at Wal-mart) and fill them with candy and chocolate from the Bulk Barn. I twist tie the "wrist" with red and white lace and twist tie "spider rings" (sparkly spiders in various colours) from the Dollar Store to each hand. Lots of people fill them with popcorn, but I go all out and "splurge" on candy and chocolate. One year I even glued false nails on the finger tips, LOL... That's a lot of work. But you can buy the large candy corn to fill the tips instead. Then I place them on a large "silver" platter (which I bought from the Dollar Store) and put them on the buffet table for the kids. You can also fill latex gloves with water (and red food colouring) and then freeze them for the punch bowl, instead of regular ice cubes.

:0)

This year I got my hands on some black bow tie pasta. So I will be bringing a black pasta salad to my friend's pre-trick or treat dinner party.:0) The red pepper and olives will add that "je ne sais quoi" to the visual.

mwah=ha-ha-haaaaa....
keanusbeard

Ireland

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#478
Sep 28, 2012
 

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My Cup overfloweth..

Thy Receipts hath muche to Savoure
Brim't they be with hartye Flavore
T'woud be Pleasure
Beyonde Measure
To sampel All!

<exits stage-left>
ARTEMISMOON

San Jose, CA

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#479
Sep 28, 2012
 
Andromeda, good to hear from you. I've been absorbed - experiencing turbulence.

Lasagna tasted great. Still having trouble with presentation. My lasagna looks messy. Tried baking beef pie again. This time I purchased frozen pie crust. Somehow, my beef filling doesn't taste the same as the first time. It's always hit and miss with me, but the good thing is not too many of my friends and family have time to cook and bake so they love everything I make. I have a princess party next month.

Have a good weekend ladies.

Since: Sep 12

New York, NY

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#480
Sep 28, 2012
 

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yelenav wrote:
<quoted text>
Didn't expect to find man in the kitchen.
But really good said. I'll keep it in mind
Yes Yelena I tasted your honey pepper vodka... "terribly good"...LOL
I mean: Really, it is strange but good.

Reminds me of an old anti-flu drink from Catholic Nuns from Poland:

* Hot milk (yuck..)... I guess hot water would do
* vodka or rum
* fresh garlic, honey, pepper

Pretty much like your honey pepper vodka but add garlic and drink it hot.
yelenav

Brussels, Belgium

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#481
Sep 29, 2012
 

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keanusbeard wrote:
My Cup overfloweth..
Thy Receipts hath muche to Savoure
Brim't they be with hartye Flavore
T'woud be Pleasure
Beyonde Measure
To sampel All!
<exits stage-left>
Now I understand - he gives most of interviews shaved. That's why he can't find words - they all stored in his beared
yelenav

Brussels, Belgium

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#482
Sep 29, 2012
 

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Thomas Andersson wrote:
<quoted text>
Reminds me of an old anti-flu drink from Catholic Nuns from Poland:
* Hot milk (yuck..)... I guess hot water would do
I have to dissapoint you - it has to be hot milk. And they were mild to you - it could be with botter and soda.( You see, I know a lot about tortures)
Lizaird

Toronto, Canada

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#483
Sep 29, 2012
 
Thanks so much Andromeda! Anyways I am always here if anyone needs recipes. That goes to you too Andromeda if you need any gluten free recipes!
I am in the midst of trying to loose about 30 pounds. I really packed it on with this depression gig.

“#'64”

Since: Apr 09

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#484
Sep 30, 2012
 
ARTEMISMOON wrote:
Andromeda, good to hear from you. I've been absorbed - experiencing turbulence.
Lasagna tasted great. Still having trouble with presentation. My lasagna looks messy. Tried baking beef pie again. This time I purchased frozen pie crust. Somehow, my beef filling doesn't taste the same as the first time. It's always hit and miss with me, but the good thing is not too many of my friends and family have time to cook and bake so they love everything I make. I have a princess party next month.
Have a good weekend ladies.
Hey Artemismoon!

I'm sure your pies taste delicious.

Re your crust: Sometimes my approach to problems is to just do things differently with surprisingly good results. Are they individual/single serving pies you're making? If so, instead of pie crust, why not switch to a foil ramekin and use "puff pastry" for the top and skip the bottom crust entirely - like you would for a chicken pot pie?

On a personal note, I tried the Crisco pastry recipe for a peach pie I made a little while ago and it was *tough*. I prefer my Tenderflake recipe I posted earlier. It's tender and flakey, just like it's name.

Lasagna: when you say messy is it because it doesn't hold it's form after you cut it? It could be that your sauce is too runny or that you don't have any cheese between your layers. I sprinkle a little mozzarella cheese on my meat sauce before I begin my next layer. It helps each piece to hold it's form after I serve it.

Sorry to hear about the turbulence. Here's looking to a quieter fall.

“#'64”

Since: Apr 09

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#485
Sep 30, 2012
 
Lizaird wrote:
Thanks so much Andromeda! Anyways I am always here if anyone needs recipes. That goes to you too Andromeda if you need any gluten free recipes!
I am in the midst of trying to loose about 30 pounds. I really packed it on with this depression gig.
Hey Lizaird!

I found some quick bread recipes, but as it is, right now I'm just going without assorted flours, yeasts, etc. It's kind of like people eating chocolates made with sorbitol thinking that it is okay or people on Weight Watchers eating their prepackaged single serving chocolates thinking that because it's Weight Watchers' chocolate, it's okay, i.e., the food doesn't have a negative impact on their regime.

Depressing as it is, chocolate is chocolate any way you package it, as is baked goods any way you bake it. So I'm just skipping it all together.

Thanks, though!
Elisabeth

Thornhill, Canada

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#486
Sep 30, 2012
 
Thought I would share this recipe for flourless banana bread that I discovered on the net a little while ago. It"s pretty good!!!

Got to watch it while it bakes so it doesn't burn.

Recipe Ingredients for Flourless Banana Bread

1 1/2 cup oatmeal

1 1/2 cup splenda

1 tsp baking soda

1/2 tsp salt

3 bananas

1 tbs canola oil

3 eggs

1/3 cup orange juice

1/2 tsp cinnamon

1/2 cup almonds

1/4 cup raisins


Recipe Directions for Flourless Banana Bread

1.Mix oatmeal, sugar, baking soda and salt in bowl

2.Mix Bananas oil and oj in a medium mixing bowl.

3.com bine mixture add eggs, and stir well add almonds.

4.pour into greased 9x5 bread pan.

5.Bake in 325 degree oven 1 1/4 hours or until toothpick in the middle comes out clean.

Enjoy

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