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Hahaha yeah, my wife just told me you put the water in the microwave not the noodles. I didn't know either.
Hahaha yeah, my wife just told me you put the water in the microwave not the noodles. I didn't know either.
Mitchapalooza
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lmao weird question i know. just curious. dat avatar doe. #FREEBEARSBUD
mcbear34
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Wings on the grill, with some bbq sauce & hot sauce ones with potato skins with cheese & bacon on top with celery and carrot sticks with ranch and lots of vodka, lots of it
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hell yeah. how do you do your potato skins?
AussieBear
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shouldnt sum1 be eating a falcon..
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I was planning on having some bacon wrapped asparagus with a nice balsamic reduction. After looking at the injuries I'm modifying my recipe to include cyanide.
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I have some bacon and cheese for u
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Really not that bad on carbs other than the donuts, haha. Whenever I try it I don't last - the biggest thing for me is exercise to keep my metabolism moving. I made stuffed peppers and will freeze most of it.
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I'd prefer a flagon...but whateves.
mcbear34
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I used this recipe:
What to buy: Look for potatoes in 5-pound bags, as they tend to be smaller in size than loose potatoes.
Game plan: Use the leftover scooped potatoes for mashed potato cakes, gnocchi, or potato soup.
This recipe was featured as part of our Make Your Own Loaded Potato Skins project.
INGREDIENTS
8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
2 tablespoons unsalted butter (1/4 stick), melted
Kosher salt
Freshly ground black pepper
2 cups shredded sharp cheddar cheese (about 4 ounces)
5 to 6 slices cooked, crumbled bacon
1/3 cup sour cream
2 tablespoons finely chopped fresh chives
INSTRUCTIONS
Heat the oven to 400°F and arrange a rack in the middle.
Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to broil.
Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
Evenly fill each skin with cheese and crumbled bacon. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes. Remove from the broiler and top each with 1 teaspoon of the sour cream and a sprinkling of the chives. Serve immediately.
But when you broil, I leave the oven cracked open a bit, so they don't burn.
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Yeah, i know. The problem is the sugar and gluten. I will live though.
Wut kind of stuffed peppers? Italian? Hungarian? Mexican?
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Marinating some thinly sliced beef for beef Gyros with homemade cucumber sawz. Gonna use tortillas and low carb flat bread instead of pita bread.
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After reading that injury report...had to give HHM one last Foodblog for 2014.
Homemade pizzas. Waiting for my dough to rise and should have them in the oven for kick-off.
Tomatoes and spinach for the veggie pizza and a good ol' pepperoni (sliced thick) for the game to help wash down what just may be some well needed adult beverages.
Enjoy the game, Bear Nation!
Homemade pizzas. Waiting for my dough to rise and should have them in the oven for kick-off.
Tomatoes and spinach for the veggie pizza and a good ol' pepperoni (sliced thick) for the game to help wash down what just may be some well needed adult beverages.
Enjoy the game, Bear Nation!
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Yeah, every time I make them they're different. These were basic Italian - I used ground pork, ground chuck, rice, onion, tomatoes, garlic and tomato sauce. Good use for end of season peppers.
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I'm fortunate to have a decent Greek place close that makes a good gyro. I never found one in FL. Best I ever had was in Germany from a little Turkish place.
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Have an authentic place in our town, but just decided to try my hand at my own.
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Yeah, it should be good. I've never really cooked food from that region. That place in Germany wasn't the same as the Kronos type of meat, but beggars can't be choosers. I don't think I'm going to spit roast meat anytime soon.
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I'll give you guys some epic homemade gyro tips in 2015. Unless the Bears win.