dirtmudd Posted May 22, 2017 Share Posted May 22, 2017 11 minutes ago, Tarheel said: I have been doing the Atkin's diet for a few days and got the craving for something sweet. In the past I have made do with sugar free jello with whipped cream. Decided to do a twist on the Atkin's cheese cake. Melted unsweetened chocolate bars over a double boiler and added some Stevia. Mixed the chocolate with 3 eight ounce packages of cream cheese and 6 eggs. Threw in some cacao powder and Acai powder. Still cooling...... if you had some coffee brewing..and I lived near by.. your door would be kick opened... 1 Quote Link to comment Share on other sites More sharing options...
Jeff Matthews Posted May 29, 2017 Share Posted May 29, 2017 I made this, except I used rotini. Very easy and very good. Great as a side dish with a sandwich. 1 Quote Link to comment Share on other sites More sharing options...
Jeff Matthews Posted May 29, 2017 Share Posted May 29, 2017 This is a good, tropical fruit salad. 1 Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted June 2, 2017 Share Posted June 2, 2017 I wanna join this guys church... http://www.cnn.com/2017/06/01/us/pasta-strainer-license-photo-trnd/index.html Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 3, 2017 Share Posted June 3, 2017 Hello my friends..................been a while I know...........but, again, a SIMPLE pasta sauce from the bare bones of 'Music Hall' kitchen.. Mike, I believe this is the tomato product from Italy that OT. was talking about..... I picked these up at the market, and I remember sticking to this brand back in the late 90ies when I was in my own apartment just starting to mess around with cooking So, what you see, is what you get..........Fresh oregano, garlic and tomatos..............simmer for a few hours..... Here is a photo from moments ago.. OH, and vino on side, ALWAYS when performing this activity in the kitchen.... 1 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted June 3, 2017 Share Posted June 3, 2017 I usually throw a little vino into the sauce too, hehe, I mean it's only fair. Yes, that is definitely one of the products I referred to. Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted June 3, 2017 Share Posted June 3, 2017 No basil, marjoram? Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 3, 2017 Share Posted June 3, 2017 Ok OT, we are on the same page...................VINO about to go in sir Jimbo, no, my sauces are generally themed after ONE herb only.....I find that you can get 'component clash' by bringing in too many herbs. This is what also makes all my sauces different from each other... Rosemary would be just that, Sage another, and of course basil by itself = perfect... OK, more photos to load.....stand by Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 3, 2017 Share Posted June 3, 2017 Ok, most people do garlic by the cloves...................it is well known in THIS kitchen that I measure by the HEAD! In this case, two heads... I discovered this USA made device in a kitchen store that Chris and I visit with my dad in N.C. each summer (it is also where the wine glasses came from in first photo)... Here is the process.. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 3, 2017 Share Posted June 3, 2017 .....all minced up Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 3, 2017 Share Posted June 3, 2017 .lets start the usual way.............XVOO ! Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 3, 2017 Share Posted June 3, 2017 .garlic IN Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 3, 2017 Share Posted June 3, 2017 French sea salt (you know the one............no Himalayen this evening....) Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 3, 2017 Share Posted June 3, 2017 Fresh ground pepper corn......... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 3, 2017 Share Posted June 3, 2017 ....stir that mixture up....... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 3, 2017 Share Posted June 3, 2017 ....add the herb most used in pizza sauce (my MOM would kill me if she knew I was doing this as a pasta sauce !!) Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 3, 2017 Share Posted June 3, 2017 ....stir baby! Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 3, 2017 Share Posted June 3, 2017 Add the chopped tomato.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 3, 2017 Share Posted June 3, 2017 ...Add the ground tomato.......... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 3, 2017 Share Posted June 3, 2017 .........Add the remainder of fresh oregano ... Quote Link to comment Share on other sites More sharing options...
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