cook the ground chuck till browned( or in other words, fully cooked). then add and stir in the other dry seasonings. let simmer for 3 min. then add the sliced and chopped tomato. stir and then let simmer for an additional 3 min. after that, stir once more and tada!  you have a dish that could be ate in a burrito, taco, with rice, on bread, etc., etc.

enjoy! ....... and pleeeease don't undercook the meat!!!

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here vampire, vampire, vampire.... I got a nice juicy stake for ya!

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What the hell is this "Velveeta" cheese I keep hearing about? I am not accustomed to this cheese-related product...and I am not sure I wish to be. Can somebody explain, please?

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it's a processed cheese that makes good dip when melted.  also used for mac and cheese and for grilled cheese sands.

in the dairy isle.

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Bite my shinny metal ass!!!
It takes two to tango, but only one to masturbate.
Engage brain before speaking (or typing)

Some chicken (raw, chicken tenders work great for this...but they have to be raw chicken)
A couple of eggs
Some all purpose flour.
Salt and pepper to taste.
2 to 3 tablespoons extra-virgin olive oil, as needed
Vegetable oil for frying the herbs (optional)
1/2 cup mixed fresh parsley leaves, rosemary leaves, and small thyme sprigs (optional)
3 tablespoons unsalted butter, softened
1 to 2 tablespoons fresh lemon juice, or to taste
2 tablespoons finely chopped fresh parsley leaves (or dried, yet again, optional, but recommended)
Additional freshly ground black pepper

Sprinkle a small amount of water on a large sheet of plastic wrap. Place some chicken on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick. Repeat with the remaining chicken.

Beat the eggs in a large bowl. Mix the flour with the salt, pepper, and a dash of parsley in a shallow pie plate. Place the chicken in the flour and turn to coat on all sides. Dip into the egg mixture and lift to let the excess drip off. Return to the flour and turn again to coat on all sides.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Working in batches, dip the chicken 1 last time in the egg mixture and add to the hot skillet. Cook until golden brown, 2 to 3 minutes per side. Transfer to a large platter, cover loosely with foil. Add the remaining tablespoon of oil, if needed.

Add the butter, lemon juice, and chopped parsley to the skillet and heat until bubbling. Season with salt and pepper. Spoon a small amount of the sauce over each piece of chicken, top with the fried herbs*, and serve at once.

*If you decide to use the fresh herbs: Heat about 2 inches vegetable oil in a small deep saucepan over medium-high heat until a deep-fat thermometer registers 350 degrees F. Working in batches, add the herbs, patted very dry, a small handful at a time and fry until crisp, about 10 seconds. They will bubble up furiously. Drain on paper towels and sprinkle with salt.

Post edited at 6:45 pm on Jan. 13, 2008 by JennyColada

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So when you're happy (Hurray!), or sad (Aw!),
Or frightened (Eeek!), or mad (Rats!)
An interjection starts a sentence right.

-2 Eggs
-Milk (I prefer 2%)
-Bread
-Crisco
-Butter/Marg
-Bowl & Utensils.

Put two slices of bread in toaster, but do not toast them yet!
Get the mixing bowl, and a mixing utensil ready.
Get a pan out, place on over burner, turn the flame on high to get it warmed up, get your crisco out (or pam, but pam pissed me off last time, so i said the hell with pam).
Crack your eggs into the bowl, pour a little bit of milk in, not to much, and not to little...Enough so that you see about half of the bowl covered i suppose.
Pan should be heated up some, put about two spoons of crisco in, you may have to use your finger to get the crisco off the spoon.
Crisco will melt, and you may want to pick the pan up and cover the whole pan so it's ready for the eggs.
Now before you put the eggs in make sure, you have stirred them, then pour the mix in!
Now if your flame is way high, you might want to turn it down.
Have that spatula? flipper thingy close by.
Now get a plate, and a knife ready.
Check your eggs, and move them, flip them or what have you.
About 2 minutes will pass by, now toast your bread, helps to have it on a medium setting.
Keep an eye on your eggs, might wanna turn the flame back up. Keep them moving around.
Few more minutes will pass by and your toast is done, get it on the plate.
Butter that toast up, and by this time your eggs should have slight little brown marks on them, your eggs are done once they are hinting this nice yellow shade and brown marks, so turn the flame off, you can still flip and what not.
So get ready to place your eggs on the toast, and then cut your sandwich in half.
ENJOY YOUR TOASTED EGGWICH!

Man I can't believe I typed all that, lol. I had a Toasted EggWich for breakfast!

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Capt Jack Sparrow Group!
Members Rides!!

250g chicken thigh/breast fillets, sliced across the grain. You can use other types of meat of you want to.
Any vegetable of your choice, really... You've got to experiment with everything till you find one that you really like. For me, it's capsicum :D
A few cloves of garlic, chopped
Oil, preferably peanut

-Heat oil in pan. Wait till it gets super hot.
-Chuck in garlic and let it brown for a while. Toss in the chicken and brown it for a while.
-Before the chicken is fully cooked, scoop it out and put it into a separate plate.
-Chuck all your vegs in, toss for a bit, then chuck the meat in again. By the time the meat is fully cook, so will the the vegs.
-Season to taste. You can use chicken stock, salt, soy sace, oyster sauce etc etc. Just try with various products and find one that you like!

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Am I too old for this?

1 1/2 cups chicken broth
1 cup uncooked long-grain rice
1/2 cup red enchilada sauce
1 1/2 onion, diced, divided
6 (12 inch) flour tortillas
4 cups diced cooked chicken breast, divided
1 pound Monterey Jack cheese, shredded, divided
1 (6 ounce) can sliced black olives
4 cups refried beans, divided
1/4 cup vegetable oil
TOPPING
3 avocados, peeled and pitted
1/2 cup finely chopped cilantro
2 tablespoons lemon juice
3 green onions, diced
1/4 cup finely chopped jalapeno chile peppers
1 tomato, diced
2 cups shredded lettuce
2 cups sour cream
2 cups shredded Cheddar cheese

(if you want the directions pm me
 ;) )

(Edited by Bubblesxox at 5:55 am on July 31, 2004)

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Picture yourself in a boat on a river,With TANGERINE trees and MARMALADE skies[url]http://images.igloos.ca/Bubblesxox[/url]

Jacket Potato
-Wash potato
-pierce with fork all over and then microwave until tender...not falling apart though....
-cut a cross on top (dont go all the way through) and sqeeze with your thumb and the next finger so it opens like  a flower.
- mix minced garlic (not much) with butter OR spoon sour cream on...
-add any other toppings u desire (bacon, onion, mushroom, eschallots

POTATO SALAD

-peel potatoes, boil until tender but still firm...if a fork slides into it with little resistance then it is all good...
-when they are finished drain them in a colader (get rid of the water) and cool in the fridge
-spoon a fairly gererous amount of mayonaise in a bowl with the potato and mix...
-cook some diced bacon and cool....
add bacon and eschallot rounds and toss through with the potatoes...if a bit dry, add more mayonaise :)

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Ron Weasley is my heroin.

THE MANDAGHETTI!

cook 1 handful of plain spaghetti.
drain
put in some tomato paste
stir
put in bowl
top with bulgarian fetta

THERE WE HAVE THE MANDAGHETTI!!!

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40.

2 eggs
100g margarine/butter
100g self-raising flour
100g sugar
chocolate drops/squares, or whatever you fancy

mix everything together in bowl until smooth paste (apart from the lumpy chocolate bits), stick a teaspoon of mixture into a several cup-cake cases and repeat until no mixture is left. stick in preheated oven (about 190) for 15 minutes. take out, eat.
also, use baking powder to make them more fluffy.

:p

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{..I can hear you when you wHISper but you can't.. even hear... me ScreamINg..}

1 tsp of slimfast
about a cup and 1/2 of milk (or more)
+
1 tsp instant coffe mix (decaf fi you don't wnat the pick-me-up.

add a little ice and blend it up

Bang iced cappucino.

And i also experiment with other things. just have fun making smoothies with slimfast, get the nutririon you need and use low-cal ingredients.

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Individuality, originality, and evermore morality, rejecting reality, to insanity and beyond.

This is great for a quick snack!

For one (two halves) you will need:

1 English Muffin
~1/2 cup of shredded cheddar cheese (whatver sharpness you like, they are all pretty good! This amount will vary, depending on how much cheese you want.)
~1/2 an apple

First, set your oven to broil and chop the apple into thinish slices, you should be able to fit about 4 slices onto it in a fanned configuration.

After the oven has had some time to heat up (meh, 10 minutes?), put the english muffin halves on a baking sheet and put them in the oven, keep the oven  door open just a little bit so you can watch them, wait till they are lightly toasted.

Take them out, and put the apple slices on the halves in a fan like pattern, then spread the cheese on top of the apple slices (~1/4 a cup an apple). Finally pop them back in the oven for a while, they are done when the cheeese is melted.

For somthing more, you might want to try pears insted of apples and white cheddar.

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Well damn!

Cheesey Potato Soup

4 cups chopped potatos
8 ounces of cheese (grated) (sharps works best)
1/4 cup chopped celeray
1/4 cup chopped onions
6 cups of chicken broth
2 cups of milk (prefarbly 2% of higher)

Boil potatos, onions and celary in chicken broth. Boil till everything is tender. Pour mixture into a blender in small amounts and blend until smooth. When done put back on the stove and keep at a low heat. Add milk and cheese. Stir and warm till the cheese is melted and it's a gold color. Serve and enjoy.

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I 3 Sureal Life.

1/2 lb.  cucumbers, peeled and sliced
1/2 lb.  zucchini, sliced
1/2 c.  onions, thinly sliced
4 tbs.  white vinegar
2 tbs.  sugar equivalent sweetner
1/2 c.  water
2 tsp.  salt
1 tsp.  garlic powder
1/2 c.  sour cream
2 tbs.  chopped chives, either fresh or dried

* place the  zucchini and cucumbers in a 4 cup salad

bowl, and one teaspoon of salt, and stir.  let this sit

for at least an hour in order to wilt the vegeables.  

pour the water off the vegetables and gently

squeeze out the rest of the liquid.  Add the rmaining

ingredients except the sour cream and chives.  stir

and refrigerate for two hours.  About an hour before

serving, stir in the sour cream.  for garnish, sprinkle

the chives over the salad before serving.  this will

stay fresh for several days.

* makes four servings with about 81 calories per

serving.

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poets are not made they are born

Sauté onion, garlic and ginger root witht the oil until a little brown. Add the chicken breast and cook until meat is done. Add the spices, chicken stock and tomatoes. Simmer for about 10 minutes. Add the coconut cream and cilantro. Serve over rice.

(i had to do this for my biliogy class yes biology. lol. and it's really good. the coconut cream gives it GREAT flavor...i didn't think i would like it...well enjoy)