Body temperature is the word I would use rather than blood ditto.
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Body temperature is the word I would use rather than blood ditto.
My apparently strange turn of phrase really did manage to derail this conversation.
Yea so I guess this newbie is now "the blood girl".
Pineapple-Cherry "Tropicana" Cake. My ex's dad refused to try it because "it's either a pie or a cake, it can't be both, so make up your mind" and also ''I don't like to eat cherries unless they're fresh off the stem.'' Of course, he liked to hassle me since I was plowing his daughter on a nightly basis so I really can't begrudge him much.
I also make an egg-noodle casserole. The key ingredients to the flavor are sour cream, corn, and pimientos. Of course, you can't bake sour cream, so you must dilute it into creamed soup. My mom refuses to let me delineate from the original recipe but I've always wanted to try cream of mushroom.
I make a mean Lasagne. Oh, and chicken and mushroom pie.
I also make a yummy macaroni cheese... with onions and bacon. Mmmmm.
About all I make are cinnamon rolls and mac & cheese with hotdogs, which is probably why I'll never live to see 30, but at least both are really good. :P
I might have to steal Jess' idea and upgrade to bacon and onion mac and cheese now, though. :roll2
Is that stove-top or baked?
I forgot the mushrooms! I also include mushrooms.Quote:
Originally Posted by Rez09
I cook all parts on the stove (except the bacon, which I grill) and then I mix it all together with the cheese sauce and bake in the oven with grated cheese sprinkled across the top.
I also make a pretty mean stuffed peppers with mince, tomato, courgette, garlic and onions. I usually make it with some crispy roast potatoes. My girlfriend had the idea recently of serving it with mayo and it was basically the finishing touch to a masterpiece.
Its excellence can now be compared to the likes of Michaelangelo's David, Guernica by Pablo Picasso... and Can I Touch You There? by Michael Bolton.
I've done mac & cheese- I did a copycat of LongHorn Steakhouse's "steakhouse mac n cheese" with cavatappi pasta, gruyere, white cheddar, fontina, parmesan, and bacon..
Yes, I found the recipe here:
Longhorn Steakhouse Copycat Recipes
But what they got wrong is that there's crumbled bacon throughout the pasta and the topping consists of mixed Panko crumbs & grated parmesan- it isn't just straight parmesan on top.
It's mega good. I've only made it once, though 'cuz Jay is pretty lactose intolerant and can't eat cheese. :3
That sounds absolutely amazing; I'll have to try making it. :)
I'm most famous for my red velvet and hummingbird cakes which have led me to invitations as a live-in baker of red velvet and hummingbird cake. I also make a quiche that one of my coworkers said was evidence that I was "dangerous in the kitchen.". She may have meant my use of fatty ingredients though.
Lasagna and lemon tarts, the two dishes I have won prizes for.
My lasagna is amazing.