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Cook My Socks Off! (Ew!)
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Cook My Socks Off! (Ew!)

 

02-18-13 04:16 PM
Singelli is Offline
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I've really been enjoying creating events and contests for us to be involved in each month, but for a few days I feared nothing would come to mind.  However, I was sitting here enjoying the aroma of a roast in the crock pot and it dawned on me:  Who doesn't love food!?!

So here's the deal:

You submit to me, a recipe.  However, it must follow a few set rules, because I'm a terrible cook!  Seriously, I tried making brownies from the box once and got.... something.  I don't even know what it was!  I consider myself adept at following instructions, but there's just something about cooking and me that doesn't go well!  So my stipulations are these:

1.  This recipe must be something put together by YOU.  Not something you found on the Internet or on the back of a soup can label.  If it's a recipe that you have altered enough to make it almost completely unique, that's fine.  A family hand-down?  That's fine as well.

2.  No fancy ingredients.  Keep in mind I live on a meager budget.  The cheaper and more common the ingredients, the better.

3.  You must write out the instructions.  Please don't copy paste them, and keep in mind that I DON'T COOK WELL.  In other words, be precise and write the instructions as though guiding a 10 year old, please.  ^.^

4.  Actual cooking must take place.  Don't tell me how to toss a salad or piece together a sandwich... unless that salad or sandwich has an aspect that was cooked.

5.  Uniqueness is awesome.  Surprising combinations that actually taste fantastic?  I would love you forever.  (Don't be mean and use this as an opportunity to have me eat something that will make me sick.)

This is what I will do:  At least twice a week, I will make one of these recipes.  I will either record some of it or take pictures, and my husband and I will have it for dinner.  (This will be LOTS of fun, and I might even do it 'cook show' style just for mine and your amusement.)

To make this even more fun, I won't tell my husband about this contest.  He doesn't come on here often and hardly reads what I post unless I direct him to a post specifically, so I'm pretty sure he won't see this thread.

I'll form an opinion and give the meal a score, and I'll ask my husband to rate the meal as well.  I'll pull it off as trying to learn to cook and wondering if I did a good job or not.

I'm thinking there won't be TOO many people interested in this, so I'm going to leave it open for 2 months.  If I get enough recipes to cook more than twice a week, it'd be awesome and I welcome it.

Edit: More participation that I thought! I'm going to say that the limit for now, is 2 recipes.  If I start running out of things to cook, I'll increase the limit and make an announcement about it.  

Deadline: June 15th, 2013
1st Place: 75,000 viz
2nd Place: 50,000 viz
3rd Place: 30,000 viz
I've really been enjoying creating events and contests for us to be involved in each month, but for a few days I feared nothing would come to mind.  However, I was sitting here enjoying the aroma of a roast in the crock pot and it dawned on me:  Who doesn't love food!?!

So here's the deal:

You submit to me, a recipe.  However, it must follow a few set rules, because I'm a terrible cook!  Seriously, I tried making brownies from the box once and got.... something.  I don't even know what it was!  I consider myself adept at following instructions, but there's just something about cooking and me that doesn't go well!  So my stipulations are these:

1.  This recipe must be something put together by YOU.  Not something you found on the Internet or on the back of a soup can label.  If it's a recipe that you have altered enough to make it almost completely unique, that's fine.  A family hand-down?  That's fine as well.

2.  No fancy ingredients.  Keep in mind I live on a meager budget.  The cheaper and more common the ingredients, the better.

3.  You must write out the instructions.  Please don't copy paste them, and keep in mind that I DON'T COOK WELL.  In other words, be precise and write the instructions as though guiding a 10 year old, please.  ^.^

4.  Actual cooking must take place.  Don't tell me how to toss a salad or piece together a sandwich... unless that salad or sandwich has an aspect that was cooked.

5.  Uniqueness is awesome.  Surprising combinations that actually taste fantastic?  I would love you forever.  (Don't be mean and use this as an opportunity to have me eat something that will make me sick.)

This is what I will do:  At least twice a week, I will make one of these recipes.  I will either record some of it or take pictures, and my husband and I will have it for dinner.  (This will be LOTS of fun, and I might even do it 'cook show' style just for mine and your amusement.)

To make this even more fun, I won't tell my husband about this contest.  He doesn't come on here often and hardly reads what I post unless I direct him to a post specifically, so I'm pretty sure he won't see this thread.

I'll form an opinion and give the meal a score, and I'll ask my husband to rate the meal as well.  I'll pull it off as trying to learn to cook and wondering if I did a good job or not.

I'm thinking there won't be TOO many people interested in this, so I'm going to leave it open for 2 months.  If I get enough recipes to cook more than twice a week, it'd be awesome and I welcome it.

Edit: More participation that I thought! I'm going to say that the limit for now, is 2 recipes.  If I start running out of things to cook, I'll increase the limit and make an announcement about it.  

Deadline: June 15th, 2013
1st Place: 75,000 viz
2nd Place: 50,000 viz
3rd Place: 30,000 viz
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(edited by Singelli on 04-24-13 09:26 PM)    

02-18-13 04:53 PM
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Singelli :   Alright, here is a good one! I call it Mandarin Pork and Vegetables. The ingredients are as follows: 2 tablespoons of cornstarch, 1 1/4 cup water, 1/3 cup soy sauce, 1/3 cup corn syrup, 1/4 teaspoon crushed dried red peppers, 1 pound boneless pork cut in thin strips (can also use chicken or beef), 2 minced garlic cloves, 2 cups cut up broccoli, 2 sliced onions, 1 carrot; cut into thin strips, and 1/2 pound mushrooms. Here's what you do: To make the sauce- Mix cornstarch and water till smooth. Stir in soy sauce, corn syrup, and red peppers. Set aside. In large skillet or wok, heat 2 tablespoons oil. Add meat and garlic. Stir-fry for 5 minutes or till tender. Remove from skillet. Heat 2 tablespoons oil. Add broccoli, onions, and carrot. Stir-fry for 2 minutes; add mushrooms. Stir-fry 1 minute more till vegetables are tender crisp. Return meat to pan. Stir in sauce and stir till hot. Serve over rice. See, it's healthy-ish too!  
Singelli :   Alright, here is a good one! I call it Mandarin Pork and Vegetables. The ingredients are as follows: 2 tablespoons of cornstarch, 1 1/4 cup water, 1/3 cup soy sauce, 1/3 cup corn syrup, 1/4 teaspoon crushed dried red peppers, 1 pound boneless pork cut in thin strips (can also use chicken or beef), 2 minced garlic cloves, 2 cups cut up broccoli, 2 sliced onions, 1 carrot; cut into thin strips, and 1/2 pound mushrooms. Here's what you do: To make the sauce- Mix cornstarch and water till smooth. Stir in soy sauce, corn syrup, and red peppers. Set aside. In large skillet or wok, heat 2 tablespoons oil. Add meat and garlic. Stir-fry for 5 minutes or till tender. Remove from skillet. Heat 2 tablespoons oil. Add broccoli, onions, and carrot. Stir-fry for 2 minutes; add mushrooms. Stir-fry 1 minute more till vegetables are tender crisp. Return meat to pan. Stir in sauce and stir till hot. Serve over rice. See, it's healthy-ish too!  
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02-18-13 05:02 PM
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You will need:
1. A bottle of spam
2. Cookie Dough (sugar probably)
3. Muffin Pan
4. Frosting (the kind that comes in a squeeze tube or the kind used for cakes either one)

How to cook it?
1. Take out your muffin pan and spam the cups so nothing sticks to it after its cooked
2. Put cookie dough into the muffin slots but make sure its lining it not filling it
4. Now fill the cups with frosting and bake in oven for maybe... idk 5 or 10 mins maybe more.
5. Take it out of oven (with a mitt, don't burn yourself) and take a bite.

You just baked and ate a cookie cup.

Another idea:

Get some ground meat and lettuce if you like it, cook it and add pepper, onions or some sort of seasoning or dressing to it. That is all there is to it. Simple and effective for a good tasting meal
You will need:
1. A bottle of spam
2. Cookie Dough (sugar probably)
3. Muffin Pan
4. Frosting (the kind that comes in a squeeze tube or the kind used for cakes either one)

How to cook it?
1. Take out your muffin pan and spam the cups so nothing sticks to it after its cooked
2. Put cookie dough into the muffin slots but make sure its lining it not filling it
4. Now fill the cups with frosting and bake in oven for maybe... idk 5 or 10 mins maybe more.
5. Take it out of oven (with a mitt, don't burn yourself) and take a bite.

You just baked and ate a cookie cup.

Another idea:

Get some ground meat and lettuce if you like it, cook it and add pepper, onions or some sort of seasoning or dressing to it. That is all there is to it. Simple and effective for a good tasting meal
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02-19-13 10:47 AM
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Hehehe, let's do it! I got a couple, but I'll only share one right now. This might be long...

Hungarian Gooyash (Hungarian name: Magyar Gucyas)

Ingredients:
-one onion (the size of a mans fist)
-cooking oil (*1*-2 cups)
-powdered paprika [5-6 tsps (red)]
-stewing beef (2-3 lbs)
-caraway seeds (3 tsps)
-Garlic (whole or powder; 3 tbsps)
-salt (2 tsps - adjust to taste)
-black pepper (2 tsps - adjust to taste)
-potatoes (3-4 lbs (4 or 5 big ones))
-carrots (1-1.5 lbs (5-6 big ones))
-green pepper (1)
-tomatoes (2-3 midsize)

Tools needed:

-cutting board
-sharp knife
-large pot (2-3 gallons approx.)
-wooden spoon

Directions:

-clean the onion-cut it up in very small pieces fry with oil (little) until pinkish, stirring continuosly
-put cooked onion into pot and warm. Add paprika but immediately add some water too (paprika can burn)
-put the beef pieces in the pot and fill it with water enough to cover the meat
-add caraway seeds, salt, pepper, and garlic
-cook untill the meat starts to get soft (about 50mins)
-the water should cover the meat at least halfway, and cover the pot halfway with the lid
-peel, wash, and cut potatoes and carrots to small pieces and put into the pot > carrots may be put in a bit before the potatoes so the potatoes don't get mushy
-fill the pot with water and put the washed green pepper and tomatoes into the pot (Leave whole!)
-cook until the potatoes are soft (approx. 10-15 mins)
-do not over cook or = mushy!
-if desired take out tomatoes and green pepper before eating but taste is necessary so leave in to cook
-bread is good to serve with the meal
-Enjoy!

-Optional! cook onions in non-stick pan with water and a touch of oil to reduce fat content
----------------------------

I copied this from my mom's cookbook, we got this from a hungarian college friend of my dad's. Tastes great! Oh, butter the bread too. Enjoy!
Hehehe, let's do it! I got a couple, but I'll only share one right now. This might be long...

Hungarian Gooyash (Hungarian name: Magyar Gucyas)

Ingredients:
-one onion (the size of a mans fist)
-cooking oil (*1*-2 cups)
-powdered paprika [5-6 tsps (red)]
-stewing beef (2-3 lbs)
-caraway seeds (3 tsps)
-Garlic (whole or powder; 3 tbsps)
-salt (2 tsps - adjust to taste)
-black pepper (2 tsps - adjust to taste)
-potatoes (3-4 lbs (4 or 5 big ones))
-carrots (1-1.5 lbs (5-6 big ones))
-green pepper (1)
-tomatoes (2-3 midsize)

Tools needed:

-cutting board
-sharp knife
-large pot (2-3 gallons approx.)
-wooden spoon

Directions:

-clean the onion-cut it up in very small pieces fry with oil (little) until pinkish, stirring continuosly
-put cooked onion into pot and warm. Add paprika but immediately add some water too (paprika can burn)
-put the beef pieces in the pot and fill it with water enough to cover the meat
-add caraway seeds, salt, pepper, and garlic
-cook untill the meat starts to get soft (about 50mins)
-the water should cover the meat at least halfway, and cover the pot halfway with the lid
-peel, wash, and cut potatoes and carrots to small pieces and put into the pot > carrots may be put in a bit before the potatoes so the potatoes don't get mushy
-fill the pot with water and put the washed green pepper and tomatoes into the pot (Leave whole!)
-cook until the potatoes are soft (approx. 10-15 mins)
-do not over cook or = mushy!
-if desired take out tomatoes and green pepper before eating but taste is necessary so leave in to cook
-bread is good to serve with the meal
-Enjoy!

-Optional! cook onions in non-stick pan with water and a touch of oil to reduce fat content
----------------------------

I copied this from my mom's cookbook, we got this from a hungarian college friend of my dad's. Tastes great! Oh, butter the bread too. Enjoy!
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02-21-13 07:15 AM
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Okay... just one question... is there a limit to how many recipes one can submit? Because I literally make up new recipes ideas like every week so I have a TON of ideas that would be fun to share.
Okay... just one question... is there a limit to how many recipes one can submit? Because I literally make up new recipes ideas like every week so I have a TON of ideas that would be fun to share.
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02-21-13 08:13 AM
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Here is one I threw together just out of the blue, and it was fluke. Fantastic!

You must like Salmon. I call it: Seared Maple Dijon Salmon.

Ingredients:
  • Two Salmon Fillets (get the ones with the skin off to save you trouble)
  • 3 Tablespoons of butter (no margarine please)
  • 4 Tablespoons of Maple Syrup
  • 1 Teaspoon of Dijon Mustard
  • 4 Table spoons of white wine (I guess it's optional. If you don't drink, remember the alcohol evaporates and it becomes alcohol free. Any decent white wine will do, preferable not cooking wine. But if it's out of budget, it CAN be left out, you won't taste it directly, so even if you don't like the taste, that's fine.)
  • Garlic
  • Peanut Oil (Or another low smoke point oil: Sunflower, Canola. NOT Olive)
  • Salt and Pepper (Sea salt and cracked peeper taste best)

Directions

  • Preheat oven to 325
  • Prepare the rub
    • Mix the Maple Syrup, Dijon Mustard, and Wine together.
    • Chop a clove of garlic, put it in a microwavable dish with the butter.
    • Microwave the butter and garlic until butter is liquid.
    • Combine the butter with the Maple-Mustard-Wine combo.
    • Mix it will with a whisk, fork, or spoon
  • Cook the salmon
    • If you have never seared anything, this may be a little daunting, but it should work fine, you may not want to wear your best clothes
    • Generously salt and pepper the salmon (Pepper+Salmon=tasty)
    • Put a good amount of Peanut (or other low smoke) oil in a large pan, and let it get very hot on medium to high heat (level 8 or 8 1/2 or so on a scale of 1-10)
    • Preferably with tongs, pick up the salmon and place it in the pan. It will fry and oil may sputter a little. Do not be afraid, but keep it hot.
    • Cook ONLY ONE SIDE OF THE SALMON.
    • Check the cooking side of the salmon, and remove from pan when it is medium browned, or even a TAD charred if you don't mind it.
    • Put COOKED SIDE DOWN in an oven pan (it should be deep enough to prevent liquids from over flowing)
    • Pour/spread the rub you've made all over the salmon. (the rub will separate while you are cooking the salmon, so maybe use a spoon and scoop it on the salmon so the butter is even, don't don't stress over it)
    • Bake in over at 325 for 25 minutes.
  • Eat with rice and veggies of your choice.
Here is one I threw together just out of the blue, and it was fluke. Fantastic!

You must like Salmon. I call it: Seared Maple Dijon Salmon.

Ingredients:
  • Two Salmon Fillets (get the ones with the skin off to save you trouble)
  • 3 Tablespoons of butter (no margarine please)
  • 4 Tablespoons of Maple Syrup
  • 1 Teaspoon of Dijon Mustard
  • 4 Table spoons of white wine (I guess it's optional. If you don't drink, remember the alcohol evaporates and it becomes alcohol free. Any decent white wine will do, preferable not cooking wine. But if it's out of budget, it CAN be left out, you won't taste it directly, so even if you don't like the taste, that's fine.)
  • Garlic
  • Peanut Oil (Or another low smoke point oil: Sunflower, Canola. NOT Olive)
  • Salt and Pepper (Sea salt and cracked peeper taste best)

Directions

  • Preheat oven to 325
  • Prepare the rub
    • Mix the Maple Syrup, Dijon Mustard, and Wine together.
    • Chop a clove of garlic, put it in a microwavable dish with the butter.
    • Microwave the butter and garlic until butter is liquid.
    • Combine the butter with the Maple-Mustard-Wine combo.
    • Mix it will with a whisk, fork, or spoon
  • Cook the salmon
    • If you have never seared anything, this may be a little daunting, but it should work fine, you may not want to wear your best clothes
    • Generously salt and pepper the salmon (Pepper+Salmon=tasty)
    • Put a good amount of Peanut (or other low smoke) oil in a large pan, and let it get very hot on medium to high heat (level 8 or 8 1/2 or so on a scale of 1-10)
    • Preferably with tongs, pick up the salmon and place it in the pan. It will fry and oil may sputter a little. Do not be afraid, but keep it hot.
    • Cook ONLY ONE SIDE OF THE SALMON.
    • Check the cooking side of the salmon, and remove from pan when it is medium browned, or even a TAD charred if you don't mind it.
    • Put COOKED SIDE DOWN in an oven pan (it should be deep enough to prevent liquids from over flowing)
    • Pour/spread the rub you've made all over the salmon. (the rub will separate while you are cooking the salmon, so maybe use a spoon and scoop it on the salmon so the butter is even, don't don't stress over it)
    • Bake in over at 325 for 25 minutes.
  • Eat with rice and veggies of your choice.
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(edited by Light Knight on 02-21-13 08:13 AM)    

02-21-13 08:56 AM
Singelli is Offline
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Crazy Li :  Since I'm getting a LOT more participation than I had anticipated and I'm only cooking around 2 meals a week, let's just limit it to 2.  If the deadline approaches and I am running out of recipes to try, I'll open up the opportunity to provide more recipes.

These all sound so great... wow... I'm so excited to start. ^.^
Thanks so much for all of the participation!!!!!!!

I'm going shopping tonight!
Crazy Li :  Since I'm getting a LOT more participation than I had anticipated and I'm only cooking around 2 meals a week, let's just limit it to 2.  If the deadline approaches and I am running out of recipes to try, I'll open up the opportunity to provide more recipes.

These all sound so great... wow... I'm so excited to start. ^.^
Thanks so much for all of the participation!!!!!!!

I'm going shopping tonight!
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Singelli


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02-21-13 10:35 AM
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Chocolate pizza

you'll need a homemade pizza dough or purchased one

2 teaspoons of melted butter

1/4 cup of chocolate hazelnut spread, nutella is recommend.

1/2 cup of semisweet chocolate chips

2 tablespoon of milk chocolate chips

2 tablespoon of white chocolate chips

2 tablespoon of toasted hazelnuts

Now  how to make it:

position the oven rack on the bottom of the oven and preheat to 450,line a heavy large baking sheet with parchment paper,roll out the dough to a 9-inch-diameter round,transfer the dough to the prepared baking sheet,Using your fingers, make indentations all over the dough,brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes,immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over,bake just until the chocolate begins to melt, about 1 minute,Sprinkle the hazelnuts over the pizza,cut into wedges and serve.

you an also use candy as topping any kind
Chocolate pizza

you'll need a homemade pizza dough or purchased one

2 teaspoons of melted butter

1/4 cup of chocolate hazelnut spread, nutella is recommend.

1/2 cup of semisweet chocolate chips

2 tablespoon of milk chocolate chips

2 tablespoon of white chocolate chips

2 tablespoon of toasted hazelnuts

Now  how to make it:

position the oven rack on the bottom of the oven and preheat to 450,line a heavy large baking sheet with parchment paper,roll out the dough to a 9-inch-diameter round,transfer the dough to the prepared baking sheet,Using your fingers, make indentations all over the dough,brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes,immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over,bake just until the chocolate begins to melt, about 1 minute,Sprinkle the hazelnuts over the pizza,cut into wedges and serve.

you an also use candy as topping any kind
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02-21-13 11:07 AM
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I forgot to mention, and I think I speak for all of us when I say: be sure to let us know if you need any extra directions about how to go about cooking this stuff. If you need substitutes or the instructions were not clear enough, whatever; just ask.
I forgot to mention, and I think I speak for all of us when I say: be sure to let us know if you need any extra directions about how to go about cooking this stuff. If you need substitutes or the instructions were not clear enough, whatever; just ask.
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02-21-13 12:14 PM
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Two, huh? Well in that case, I better choose wisely. I gotta get ready for work soon, so I'll make my first selection sometime after I get home.

I'm thinking one of them will be something Asian (since I hopefully do that best) but the other be more experimental and outside of my natural heritage. I try to be worldly with my cooking and not just stick to one culture's style.
Two, huh? Well in that case, I better choose wisely. I gotta get ready for work soon, so I'll make my first selection sometime after I get home.

I'm thinking one of them will be something Asian (since I hopefully do that best) but the other be more experimental and outside of my natural heritage. I try to be worldly with my cooking and not just stick to one culture's style.
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02-21-13 02:35 PM
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Singelli : I got one.  They're Mexi-shells.

Take 1 lb ground beef, brown it and add chopped onions and green peppers while it's cooking.  Drain oil.  Set aside.

Get jumbo shell pasta and boil the shells.  Drain, set aside.

It depends on how spicy you like your food but you can make a sauce with tomato sauce 36 oz, 5 oz tomato paste, 1 tsp pepper, chopped jalapeno peppers, 2 tsp cumin, and any other spicy food spices.

Mix sauce with meat and fill the shells individually in a glass pan.  Pour rest of sauce over shells, cover lightly with cheese and bake at 350 for 30 minutes.

Boom!
Singelli : I got one.  They're Mexi-shells.

Take 1 lb ground beef, brown it and add chopped onions and green peppers while it's cooking.  Drain oil.  Set aside.

Get jumbo shell pasta and boil the shells.  Drain, set aside.

It depends on how spicy you like your food but you can make a sauce with tomato sauce 36 oz, 5 oz tomato paste, 1 tsp pepper, chopped jalapeno peppers, 2 tsp cumin, and any other spicy food spices.

Mix sauce with meat and fill the shells individually in a glass pan.  Pour rest of sauce over shells, cover lightly with cheese and bake at 350 for 30 minutes.

Boom!
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Okay so for my first submission, we're going to travel to the Jamaica! Yes, a Caribbean dish as prepared by an Asian. Should be fun :o

Now before you read this recipe, I should explain some things because it's going to be confusing otherwise. Please take note of the following...

1. I cook only for myself so all of my recipes have been tailored to a single serving. If you want more servings, just multiple the amounts for each ingredient by however many people... so for 2 people, just double everything.

2. I've included 2 different ways to prepare the ingredients in this one. They're not a great deal different but the first is the easy way, just grabbing pre-made seasoning and throwing it together. I recommend this method for beginners, or those who want to save time and/or money. The second method replaces a few seasonings with fresh ingredients that will enhance the quality of the produce a little.

Caribbean Jerk Chicken

Ingredients:

Method 1 : Easy Prep

-1½ tablespoon of McCormick Caribbean Jerk seasoning*
-1 teaspoon of chili powder
-1 teaspoon of garlic powder
-1½ tablespoon of lime juice
-1/3 cup olive oil
-1 chicken breast

*if this specific seasoning is unavailable at your local supermarket, you can use the following seasonings together to get the same basic thing:
-1 teaspoon onion powder
-¼ teaspoon thyme
-¼ teaspoon cinnamon
-1 teaspoon brown sugar
-1 teaspoon allspice
-½ teaspoon black pepper (or if you have it, ground cayenne pepper)
-½ teaspoon salt

Method 2 : Fresh Prep

-1 tablespoon minced onions (that's 1/16 of a cup)
-¼ teaspoon thyme
-¼ teaspoon cinnamon
-1 teaspoon brown sugar
-1 teaspoon allspice
-½ teaspoon black pepper (or if you have it, ground cayenne pepper)
-½ teaspoon salt
-¼ chile pepper, minced
-½ clove garlic, minced
-1½ tablespoon of lime juice
-1/3 cup olive oil
-1 chicken breast

Instructions for preparation

Now once you have your ingredients all together, thaw your chicken out and poke holes in it with a fork. Once you do this, set it aside in a suitable container for marinating (the holes let the marinade seep into the meat as well).

In a small bowl, combine all of your other ingredients, mixing them up real good to form your marinade. Once mixed, pour it over your chicken and cover the container. Let it sit in the fridge to marinate for 24-48 hours.

Once ready to cook, preheat your oven to 350 and then bake for about an hour, depending on the thickness of your chicken breast (there should be no pink inside). If you want to give it an extra flare, set it to broil for a couple of minutes at the end of its cooking. This gives it that blackened look.

A good side to eat with this is rice. Not sure what rice to have? You can either buy Saffron rice (if you can find it) or try Jasmine rice and throw some of your jerk seasoning in it for a nice flare.
Okay so for my first submission, we're going to travel to the Jamaica! Yes, a Caribbean dish as prepared by an Asian. Should be fun :o

Now before you read this recipe, I should explain some things because it's going to be confusing otherwise. Please take note of the following...

1. I cook only for myself so all of my recipes have been tailored to a single serving. If you want more servings, just multiple the amounts for each ingredient by however many people... so for 2 people, just double everything.

2. I've included 2 different ways to prepare the ingredients in this one. They're not a great deal different but the first is the easy way, just grabbing pre-made seasoning and throwing it together. I recommend this method for beginners, or those who want to save time and/or money. The second method replaces a few seasonings with fresh ingredients that will enhance the quality of the produce a little.

Caribbean Jerk Chicken

Ingredients:

Method 1 : Easy Prep

-1½ tablespoon of McCormick Caribbean Jerk seasoning*
-1 teaspoon of chili powder
-1 teaspoon of garlic powder
-1½ tablespoon of lime juice
-1/3 cup olive oil
-1 chicken breast

*if this specific seasoning is unavailable at your local supermarket, you can use the following seasonings together to get the same basic thing:
-1 teaspoon onion powder
-¼ teaspoon thyme
-¼ teaspoon cinnamon
-1 teaspoon brown sugar
-1 teaspoon allspice
-½ teaspoon black pepper (or if you have it, ground cayenne pepper)
-½ teaspoon salt

Method 2 : Fresh Prep

-1 tablespoon minced onions (that's 1/16 of a cup)
-¼ teaspoon thyme
-¼ teaspoon cinnamon
-1 teaspoon brown sugar
-1 teaspoon allspice
-½ teaspoon black pepper (or if you have it, ground cayenne pepper)
-½ teaspoon salt
-¼ chile pepper, minced
-½ clove garlic, minced
-1½ tablespoon of lime juice
-1/3 cup olive oil
-1 chicken breast

Instructions for preparation

Now once you have your ingredients all together, thaw your chicken out and poke holes in it with a fork. Once you do this, set it aside in a suitable container for marinating (the holes let the marinade seep into the meat as well).

In a small bowl, combine all of your other ingredients, mixing them up real good to form your marinade. Once mixed, pour it over your chicken and cover the container. Let it sit in the fridge to marinate for 24-48 hours.

Once ready to cook, preheat your oven to 350 and then bake for about an hour, depending on the thickness of your chicken breast (there should be no pink inside). If you want to give it an extra flare, set it to broil for a couple of minutes at the end of its cooking. This gives it that blackened look.

A good side to eat with this is rice. Not sure what rice to have? You can either buy Saffron rice (if you can find it) or try Jasmine rice and throw some of your jerk seasoning in it for a nice flare.
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(edited by Crazy Li on 02-21-13 11:32 PM)    

03-01-13 12:07 PM
Singelli is Offline
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Just to let the participants know, I'm going to have to hold off on doing any cooking this month. Something happened monetarily that we weren't expecting, and so money is super tight right now.  We'll need to hold off on spending money as much as possible.  Hopefully the money situation will be cleared up by next month with careful budgeting.

However, please don't be dissuaded from submitting entries!  This has been my favorite contest yet, and I can't tell you how much I've loved it!  I'm very excited to try these recipes, and a bit bummed that I can't afford to at the moment.
Just to let the participants know, I'm going to have to hold off on doing any cooking this month. Something happened monetarily that we weren't expecting, and so money is super tight right now.  We'll need to hold off on spending money as much as possible.  Hopefully the money situation will be cleared up by next month with careful budgeting.

However, please don't be dissuaded from submitting entries!  This has been my favorite contest yet, and I can't tell you how much I've loved it!  I'm very excited to try these recipes, and a bit bummed that I can't afford to at the moment.
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Singelli


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03-01-13 12:21 PM
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Singelli : I got an idea. Basically it would be in reverse. You would post a list of foods or ingredients that you currently have in your house and the people on here would try to make a customized meal out of it. You would then select the best sounding meal and then cook it and judge it. This might be difficult but it would be pretty interesting to see what people can make out of random items.
Singelli : I got an idea. Basically it would be in reverse. You would post a list of foods or ingredients that you currently have in your house and the people on here would try to make a customized meal out of it. You would then select the best sounding meal and then cook it and judge it. This might be difficult but it would be pretty interesting to see what people can make out of random items.
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03-01-13 12:23 PM
Singelli is Offline
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JigSaw : ...... *GASPS*  You... are... genius!  
I'm so going to do that when I get home today!  It might be a little embarrassing, but I absolutely ADORE that idea!    I'm going to see what we have when I get home, and create it in another thread.  It can be the substitute contest for now!  Thanks for the EPIC idea!  I'm so excited about it!!!! XD
JigSaw : ...... *GASPS*  You... are... genius!  
I'm so going to do that when I get home today!  It might be a little embarrassing, but I absolutely ADORE that idea!    I'm going to see what we have when I get home, and create it in another thread.  It can be the substitute contest for now!  Thanks for the EPIC idea!  I'm so excited about it!!!! XD
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03-01-13 12:36 PM
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I'm sure there are lots of people who look into their kitchen and think what can I possibly make out of what I got. It sucks when you got no food, but lets see how innovative we can get with limited food supply You could also try going to a food bank for some free food if there are any in your area.
I'm sure there are lots of people who look into their kitchen and think what can I possibly make out of what I got. It sucks when you got no food, but lets see how innovative we can get with limited food supply You could also try going to a food bank for some free food if there are any in your area.
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03-01-13 11:06 PM
Singelli is Offline
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JigSaw :  I'd feel horrible if I went into a food bank.  There are people who legitimately need it.  While I'll be skimping, I won't be starving, either.

I did receive two entries in the wrong area, so I'm going to post them here.

Local Mods :
If you could ignore the word count of this post, that would be awesome.  These two recipes I'm just copying directly from two other people so I can have all my entries in one place.  Thanks so much!

becerra95's entry:
My original sandwich
2 slices whole wheat bread
sour cream spread on both breads
cheese of your choice
mustard- 2 teaspoons
1 slice of : ham,turkey,salami, and cajun turkey
1 tablespoon lemon juice (fresh squeezed lemons preferred)
2 slices tomato
lettuce
(optional) avocado sauce (avocado mixed with minced tomatoes, green peppers {small ones used for omelettes} and salt. make it either chunky or liquidy)
2 slices onion
2 slices banana peppers
stove or sandwich grill
cook
preheat stove on high for a few minutes then turn to low setting
or
preheat sandwich grill
spread the cream onto the bread
add the following on 1 slice of bread
meats
lettuce
tomatoes
onions
peppers
next slice spread mustard with cream until it gives a bit of golden to light yellow color
lemon juice all over spread... make it where the taste s noticeable yet it doesn't overpower
avocado sauce (optional... can be replaced with avocado slices with salt)
add the cheese
grill the two slices separately for 30 sec on stove... med setting
combine both slices... flipping the cheese slice recommended
cook until bread is toasted
for sandwich grill.... uh just put it in??


XHero111's entry:
RECIPE
2 cups buttermilk
1 + 3/4 pounds chicken tenders
1 tablespoon chile powder
1 teaspoon ground cumn
1 teaspoon smoked paprika (or sweet)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
coarse salt and fresh ground black pepper
1/2 cup flour
1 cup sharp cheddar cheese, grated
3/4 cup panko crumbs
2 eggs
1 tablespoon milk
ranch dressing
INSTRUCTIONS
A few hours before cooking marinate the chicken tenders in buttermilk, cover and refrigerate. Make the dressing too and refrigerate.
When ready to cook set up a dredging station.
In a small bowl mix chile powder, cumin, paprika, onion powder, garlic powder, 1/2 teaspoon salt and a few generous cracks of black pepper.
In a wide, shallow dish with short sides mix the flour with half of the spice mixture.
In a seperate, wide shallow dish with short sides mix the cheese with the panko crumbs and half of the spice mixture.
In a bowl whisk the eggs and milk together. Season with salt and pepper.
Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick spray.
Remove chicken from buttermilk; allow excess to drain off.
Use tongs to coat chicken with flour, then egg then cheesy panko crumbs - patting them on if needed. Place on baking sheet.
Repeat until all the chicken is coated.
Bake until chicken is golden brown and cooked through (internal temperature of 165 - 174 F.) Serve with buttermilk ranch dressing for dipping.
It is gonna taste good! My mom's made it hundreds of times! If its gonna take long, I don't mind.
-----------------------------------------------------------------------------------------
EDIT
If you want the recipe for the Dressing, here it is.
RECIPE
1/3 cup mayonnaise (regular or canola)
2/3 cup sour cream (regular or light)
3/4 cup buttermilk, plus more if needed
1/2 – 1 garlic clove, minced
1 teaspoon white vinegar
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 teaspoon dried dill or 2 teaspoons fresh
sea or kosher salt and fresh pepper
INSTRUCTIONS
In a medium mixing bowl whisk together the mayo and sour cream, slowly whisk in buttermilk until you reach a consistency you like, adding more than specified if needed.
Whisk in garlic, vinegar, parsley, chives and dill. Season to taste with salt and pepper. From here you can tweak it to your own individual taste by adding more sour cream, mayo, vinegar or herbs.
There we go.
JigSaw :  I'd feel horrible if I went into a food bank.  There are people who legitimately need it.  While I'll be skimping, I won't be starving, either.

I did receive two entries in the wrong area, so I'm going to post them here.

Local Mods :
If you could ignore the word count of this post, that would be awesome.  These two recipes I'm just copying directly from two other people so I can have all my entries in one place.  Thanks so much!

becerra95's entry:
My original sandwich
2 slices whole wheat bread
sour cream spread on both breads
cheese of your choice
mustard- 2 teaspoons
1 slice of : ham,turkey,salami, and cajun turkey
1 tablespoon lemon juice (fresh squeezed lemons preferred)
2 slices tomato
lettuce
(optional) avocado sauce (avocado mixed with minced tomatoes, green peppers {small ones used for omelettes} and salt. make it either chunky or liquidy)
2 slices onion
2 slices banana peppers
stove or sandwich grill
cook
preheat stove on high for a few minutes then turn to low setting
or
preheat sandwich grill
spread the cream onto the bread
add the following on 1 slice of bread
meats
lettuce
tomatoes
onions
peppers
next slice spread mustard with cream until it gives a bit of golden to light yellow color
lemon juice all over spread... make it where the taste s noticeable yet it doesn't overpower
avocado sauce (optional... can be replaced with avocado slices with salt)
add the cheese
grill the two slices separately for 30 sec on stove... med setting
combine both slices... flipping the cheese slice recommended
cook until bread is toasted
for sandwich grill.... uh just put it in??


XHero111's entry:
RECIPE
2 cups buttermilk
1 + 3/4 pounds chicken tenders
1 tablespoon chile powder
1 teaspoon ground cumn
1 teaspoon smoked paprika (or sweet)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
coarse salt and fresh ground black pepper
1/2 cup flour
1 cup sharp cheddar cheese, grated
3/4 cup panko crumbs
2 eggs
1 tablespoon milk
ranch dressing
INSTRUCTIONS
A few hours before cooking marinate the chicken tenders in buttermilk, cover and refrigerate. Make the dressing too and refrigerate.
When ready to cook set up a dredging station.
In a small bowl mix chile powder, cumin, paprika, onion powder, garlic powder, 1/2 teaspoon salt and a few generous cracks of black pepper.
In a wide, shallow dish with short sides mix the flour with half of the spice mixture.
In a seperate, wide shallow dish with short sides mix the cheese with the panko crumbs and half of the spice mixture.
In a bowl whisk the eggs and milk together. Season with salt and pepper.
Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick spray.
Remove chicken from buttermilk; allow excess to drain off.
Use tongs to coat chicken with flour, then egg then cheesy panko crumbs - patting them on if needed. Place on baking sheet.
Repeat until all the chicken is coated.
Bake until chicken is golden brown and cooked through (internal temperature of 165 - 174 F.) Serve with buttermilk ranch dressing for dipping.
It is gonna taste good! My mom's made it hundreds of times! If its gonna take long, I don't mind.
-----------------------------------------------------------------------------------------
EDIT
If you want the recipe for the Dressing, here it is.
RECIPE
1/3 cup mayonnaise (regular or canola)
2/3 cup sour cream (regular or light)
3/4 cup buttermilk, plus more if needed
1/2 – 1 garlic clove, minced
1 teaspoon white vinegar
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 teaspoon dried dill or 2 teaspoons fresh
sea or kosher salt and fresh pepper
INSTRUCTIONS
In a medium mixing bowl whisk together the mayo and sour cream, slowly whisk in buttermilk until you reach a consistency you like, adding more than specified if needed.
Whisk in garlic, vinegar, parsley, chives and dill. Season to taste with salt and pepper. From here you can tweak it to your own individual taste by adding more sour cream, mayo, vinegar or herbs.
There we go.
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03-02-13 12:52 AM
Crazy Li is Offline
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JigSaw : I could totally do that. I make food out of whatever random stuff happens to be lying around all the time. I think that's where I really shine when it comes to culinary innovation :o
JigSaw : I could totally do that. I make food out of whatever random stuff happens to be lying around all the time. I think that's where I really shine when it comes to culinary innovation :o
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03-02-13 01:28 AM
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I got something for you.

Take 4 chicken breasts... still frozen. Get a frying pan... a deep one, the big one, and put it in the stove and spray it with cooking oil spray, not butter, and just enough to cover the pan. Then, put your 4+ chicken breasts in the pan, and "fry" then until not frozen on the outside. Take them out, and turn the stove off. Put them on a cutting board, and cut them into bite sized pieces. Put all the pieces back in the frying pan, and start it up again. Add a good portion of seasoning salt, just a hint of Cajun, some seafood powder stuff ( I hope you know what I am taking about), some Black Pepper, but the kind that you have to grind.... the stuff you put on steak, and whatever other seasoning you want to. Keep stirring it, like it is stir fry. Keep the stove up all the way, and keep shoving the chicken around until lightly brown AND cooked all the way through, or to desired liking. Top with some steamed white rice (optional), and WALLA!!! There you have it.

I actually created that myself a few months before I joined the Army. I did not feel like putting them in the oven, and my Mom's fiancé (she's getting married in September) had just made some food me and sister did not like, so I did that, and used the seasonings we had on the counter. Try it for dinner tomorrow. It's very good. Just follow the instructions to a T.
I got something for you.

Take 4 chicken breasts... still frozen. Get a frying pan... a deep one, the big one, and put it in the stove and spray it with cooking oil spray, not butter, and just enough to cover the pan. Then, put your 4+ chicken breasts in the pan, and "fry" then until not frozen on the outside. Take them out, and turn the stove off. Put them on a cutting board, and cut them into bite sized pieces. Put all the pieces back in the frying pan, and start it up again. Add a good portion of seasoning salt, just a hint of Cajun, some seafood powder stuff ( I hope you know what I am taking about), some Black Pepper, but the kind that you have to grind.... the stuff you put on steak, and whatever other seasoning you want to. Keep stirring it, like it is stir fry. Keep the stove up all the way, and keep shoving the chicken around until lightly brown AND cooked all the way through, or to desired liking. Top with some steamed white rice (optional), and WALLA!!! There you have it.

I actually created that myself a few months before I joined the Army. I did not feel like putting them in the oven, and my Mom's fiancé (she's getting married in September) had just made some food me and sister did not like, so I did that, and used the seasonings we had on the counter. Try it for dinner tomorrow. It's very good. Just follow the instructions to a T.
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(edited by thing1 on 03-02-13 01:28 AM)    

03-12-13 12:01 AM
Singelli is Offline
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Local Mods :  Please close this. I doubt I'll have the energy for this in the near future, and I don't have the funds either.  If someone wants to take over the contest though, and cook and judge for it... I'll give them the Viz to reward the prizes with.
Local Mods :  Please close this. I doubt I'll have the energy for this in the near future, and I don't have the funds either.  If someone wants to take over the contest though, and cook and judge for it... I'll give them the Viz to reward the prizes with.
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Singelli


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