VN Boards Archive

[VN Boards Archive]

Welcome to the Vault Network forum archive.

This is not a complete archive, time didn't allot us the opportunity to properly backup the majority of the boards deemed "expendable". Most boards on this list have at least 20-40 pages archived (non-logged in pages, 15 topics per page).

Popular boards may have as many as 250 pages archived at 50 topics per page, while others deemed of historical signifigance may be archived in their entirety.

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Author

Topic: what would you do with?

.Ayla. Posts: 8,937 Registered: Oct 19, '01 Extended Info (if available) Real Post Cnt: 8,825 User ID: 471,046	Subject: what would you do with?
	I have been sitting here wracking my brain trying to think of a new topic to spur some recipes and was having a hard time coming up with something we have not covered yet. So this thread will be: What is your sure fired go to recipe? The one that family and friends insist that you make for every gathering? Or maybe its that one you make when company is coming and you want a good tried and true recipe. Mine would be my garlic cheesy mashed potatoes. taters grated sharp cheddar cheese chives garlic milk butter salt and pepper preheat oven to 375 (some people cook it at 350) I peel away all the layers of a whole garlic head until just a thin layer that holds the cloves together remains. Cut off the top so that you expose the cloves about 1/4 of the head. Place in a oven proof dish, or on a cookie sheet. drizzle a bit of olive oil over it. let it set for around 10 mins then drizzle over a bit more. use your hand to kind of massage the oil down into the cloves. Cover with Foil and roast for about 40 mins. check and see if it is brown and the cloves are soft if not keep cooking. Depending on the size of the heads you are cooking this could take up to an hour. When the garlic is done squeeze the cooked garlic out of the heads into a small bowl. if you made extra you can store in the fridge but to me saved over is not as good as fresh made. peel and dice potatoes into uniform pieces. if using russet potatoes steam them dont boil them, if you are using reds yellows etc then it is ok to boil them. cook until just barely fork tender (they will continue cooking for a bit)drain and then put them back into the Hot pan off the burner of course. Shake them around and bit and let the steam dry them a bit. If you are not sure how many potatoes to make my mom always said to figure a tater and half per adult this seems to work well for me. ok in IMO this next part is where people mess up and make gummy taters so take it slow for the next step. in a small sause pan heat 1 cup of milk and a generous pat of butter. I add the roasted garlic at this point, then add ground pepper and salt. Stir around and kind of mash the garlic so that its flavor permeats the milk. when it has heated enough to melt the butter. put the potaoes in your mixing bowl I DO NOT use a masher. pour a bit of the hot milk mixture into the potatoes and turn your mixer on low. keep adding milk until the potatoes are nice and creamy. Do not over beat and remember to add the milk slowly you might need a bit more or you might not use it all. make sure you stir the milk mixture as you are pouring it in so all the garlic does not settle to the bottom. add a cup of grated cheese I use Sharp Cheddar. gently hand stir into the potatoes. Preheat oven to 375 spray a cassarole dish with Pam at this point you can either go fancy using a piping bag with a huge tip to put the potatoes into the dish or just use a big spoon. Just dont smooth it out you want it to be textured. bake for 30 mins then sprinkle with more cheese to your liking you can either cover it completely or just a bit. return to oven until cheese melts. If you want you can turn the broil on for a bit to brown the top. (I do this step both ways) Right when you take it out of the oven I garnish with diced chives. side note about the peelings... some times I leave about half the peels on and I dont mix them as much to make a chunkier end product some people like them better this way. I like them equally the same either way I make them. -----signature----- WoW Ayla Hunter, Lightbringer, Z Guild May the forces of evil become confused while your arrow is on its way to the target. ~George Carlin~ A'yla level 126 UA AC FF www.zguild.org
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Sapphyrez Title: Miss Personality with a side of Bitch. Posts: 16,897 Registered: Dec 24, '01 Extended Info (if available) Real Post Cnt: 16,163 User ID: 573,414	Subject: what would you do with?
	Lately my BLT Dip 1 cup mayo 1 cup sour cream salt, pepper, garlic salt to taste 1 entire package of bacon, crispy and crumbled 1 large tomato, diced about 1 cup lettuce, chopped mix mayo and sour cream. I put in a little garlic salt. Layer the lettuce, tomatoes and top it with the bacon. I'm on the Atkins Diet so I dip celery sticks in mine, but crackers are what I bring for everyone else. Most everyone prefers dipping the celery in it though -----signature----- The Queen has left the building. DAoC Mid-Kay <Fury> WoW TL PvP <Schizm> Miss Personality with a side of bitch. Housewife of the Year Award. ''If we ever forget that we're One Nation Under God, then we will be a nation gone under"
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Lynea Title: Dances with Trolls Posts: 82,344 Registered: Jul 26, '01 Extended Info (if available) Real Post Cnt: 80,243 User ID: 280,742	Subject: what would you do with?
	Mine is lasagna, but the recipe is at home and I have to pack tonight and get on a plane tomorrow, so I probably won't be able to post it until the end of the week. It's really very easy, but tastes really good. I use a good jarred sauce like Barilla's Vidalia Onion tomato sauce and no-cook noodles. You can even cook it in a microwave (if you had one big enough). -----signature----- http://www.thebreastcancersite.com/ "It's crazy that the board newbies think I am a Liberal and B_T is a neo-con." - Gustaive_MT "God left a very clear instruction to Adam. The ****head couldn't even follow that." - -Abednego-
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shaggynuts24 Posts: 16,788 Registered: May 30, '06 Extended Info (if available) Real Post Cnt: 16,773 User ID: 1,143,256	Subject: what would you do with?
	Shrimp Etouffee http://vnboards.ign.com/cb_cooking_food_and_drink/b23015/108903093/p1/?2 Stir-Fry http://vnboards.ign.com/cb_cooking_food_and_drink/b23015/108932467/p1/?2 -----signature----- fat girls + skinny ankles = faulty construction -- Halloweve The next burglar in my house will get an Awesome Auger to the face!!! -- CulenTrey Being the coolest kid on the Asylum is like being the smartest kid with down syndrome. - DanBoone
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