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Post by ~MnM~ on May 31, 2014 23:02:24 GMT -6
At Brownie Day camp, we used to take a burger, sliced potato, onions and put in foil packets and grill. OMG.............ahahahaha,I'm dyin here TOSH............................. first thing that came to me when I read this......... Just laughing with ya.................. M
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Post by Blue Star on Jun 1, 2014 14:15:59 GMT -6
No, but I like Vodka & Pink Lemonade!
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Post by Blue Star on Jun 1, 2014 14:26:59 GMT -6
I'd like to try the potato packets recipe with garlic, onion, and butter added? I make it the same, but add chunks of whatever yellow cheese I have on hand.
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Post by ~MnM~ on Jun 1, 2014 22:48:59 GMT -6
Vodka and Lemonade is just wicked on a hot Summer's day. It is cool, refreshing, and will sneak up and kick you in the teeth. First time I had that drink was years ago with some friends. It was a hot Summer's day and in a Beer Garden. I chugged a few down and when I stood up to use the bathroom my knees were wobbly. OH BOY!.....this is not good. It snuck right up on me. Use caution, it will get ya. Uhhh no............. you wanna know truly "wicked"............... then try / or seriously I would NOT...................ICE TEA VODKA......... OMFG!! That stuff tastes just like ice tea, and nope ya need no mix with it, you talk about packin a punch in a NEW YORK MINUTE...........ahahahaha!!! Disclaimer: I have no personal previous experiece what so ever regarding, just endorsing what I've been told...................... M
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Post by seaturtle43 in hostile forum on Jun 2, 2014 6:12:54 GMT -6
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Post by toshiko on Jun 2, 2014 8:28:11 GMT -6
Vodka and Lemonade......cool and refreshing on those hot steamy days. Know when to say when. Even better yet................throw that in a good blender with a tray of ice cubes and make a "slushie"................. LOL................. M We call them Pantoons, as that is what we all used to drink on the boat.
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Post by super on Jun 2, 2014 18:20:54 GMT -6
At Brownie Day camp, we used to take a burger, sliced potato, onions and put in foil packets and grill. OMG.............ahahahaha,I'm dyin here TOSH............................. first thing that came to me when I read this......... Just laughing with ya.................. M LoL you guys!
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Post by Blue Star on Jun 3, 2014 9:46:01 GMT -6
I found this today & since strawberries are in seaason ... STRAWBERRY CHEESECAKE CHIMICHANGAS yield: 6 SERVINGS prep time: 25 MIN cook time: 5 MIN INGREDIENTS: 1 (8-oz.) package cream cheese, at room temperature 1/4 cup sour cream 1 Tablespoon plus 1/4 cup sugar, divided 1 teaspoon vanilla extract 1/2 teaspoon fresh lemon zest 6 (8-inch) soft flour tortillas 1 3/4 cups sliced strawberries, divided 1 Tablespoon Simply Organic Cinnamon Vegetable oil, for frying Equipment: toothpicks; deep-fry thermometer DIRECTIONS: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries. Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas. Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels. Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer. Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches. Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately. www.bestyummyrecipes.com/strawberry-cheesecake-chimichangas/
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Post by seaturtle43 in hostile forum on Jun 3, 2014 12:16:24 GMT -6
oooooohhhhh
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Post by Anonymous on Jun 3, 2014 13:02:43 GMT -6
I've made those strawberry cheesecake chimichangas before. They are delicious! I made this recipe for grilled asparagus last week. Also, delicious!
Grilled Balsamic Asparagus
bunch of asparagus 2 tbs. olive oil 2 tbs. balsamic vinegar 1 small clove of crushed minced garlic generous pinch of dried thyme generous pinch of Kosher salt
Instructions
Mix oil, vinegar, garlic, thyme and salt in bowl long enough to accommodate asparagus spears. Cut off ends of asparagus spears, and add them to marinate, coat them well. (I let them marinate the entire day) Preheat grill to medium. Place spears on grill, being sure to put tops as far from flame as possible. Turn after a few minutes, be watchful that the spears don't burn. Some will have to be removed sooner than others. You just want them cooked to tender. Put grilled asparagus back in the marinate bowl, and toss to coat. Serve warm.
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Post by super on Jun 3, 2014 13:12:55 GMT -6
Any of you ever make pit hams? You know dig a hole, start a fire and burn it down to coals, then put a ham in foil and put it on top.
Makes for a great meal in the summer.
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Post by dive61364 on Jun 3, 2014 13:43:19 GMT -6
Anyone ever try a Mint Julip? I know it is a traditional drink of the Kentucky Derby. I have had a few of the drinks over the years. I usually have one when I go to the derby.
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Post by chevypower on Jun 3, 2014 23:29:39 GMT -6
Long island ice tea.......yummy! comes with (5) shots do not drive after this drink.
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Post by Anonymous on Jun 4, 2014 5:47:59 GMT -6
Any of you ever make pit hams? You know dig a hole, start a fire and burn it down to coals, then put a ham in foil and put it on top. Makes for a great meal in the summer. I never have. It sounds good though.
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Post by super on Jun 4, 2014 14:27:41 GMT -6
Any of you ever make pit hams? You know dig a hole, start a fire and burn it down to coals, then put a ham in foil and put it on top. Makes for a great meal in the summer. I never have. It sounds good though. Not hard to do, use a good hardwood like oak or cherry. Start a fire near the hole you dig. Put multiple layers of foil around the ham so it doesn't leak. After the fire burns down to coals, scoop a layer of coals down in the hole, put the ham on top, then more coals on top of that. Bury it with dirt and let cook all day. When you dig it up you should be good to go. Don't forget the spice the ham with cloves and other spices you like before you wrap it in foil.
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