I sent a PM to the admin, but they haven't responded. I guess time will tell.......

kathleenj wrote:

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Ummm.........isnt' this supposed to be a recipe thread?

This board is getting so nasty.  I think I'm going to just go back to the Ace boards.

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That's what it's supposed to be, and it's also not the Taylor Hicks board, so why some people think they can bully others into leaving is really hard to understand, but I'm just ignoring them now. I think everyone should stay right here, and just enjoy the boards, and don't let them run you off. This board is here to support Grease and also Ace, who is a cast member, so I hope you do change your mind.

And yes, Goober, I would like to stay too. It's just frustrating to come into a thread that should be as innocent as being about food and it's here too.

HopelesslyDevotedToGrease wrote:

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Goober wrote:

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kathleenj wrote:

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I sent a PM to the admin, but they haven't responded. I guess time will tell.......

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It would be nice if they would do something about this. I would really like to stay. Everyone else seems nice, It's just the nasty trolls. I've never seen people this obsessed over one person.

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I hope you do stay, Goober. I'd hate to see Ace fans run off the boards because of these nasty trolls. If we just all ignore them, hopefully they'll go away.

BTW, I love your avi.

 

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Thank you. I will try to ignore. Like Kathleen said, it's very frustrating. I don't know how you do it. I guess I need to develop a thicker skin. Who knew you'd need to do that to be on a Grease forum?

And the avi. Isn't he gorgeous? I could stare at his face all day!

 

Goober wrote:

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kathleenj wrote:

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I sent a PM to the admin, but they haven't responded. I guess time will tell.......

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It would be nice if they would do something about this. I would really like to stay. Everyone else seems nice, It's just the nasty trolls. I've never seen people this obsessed over one person.

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It's ironic, isn't it.

All we can do is laugh -- and celebrate Ace on Broadway!

I know exactly what you mean!

I just got a recipe the other day for cheese tortollini with spinach and procuitto. After I try it I'll post the recipe if it's any good. Also one for herbed chicken and dumplings. Both of them are from Cooking Light (can you tell I love that magazine?)

henrysmom wrote:

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I just got a recipe the other day for cheese tortollini with spinach and procuitto. After I try it I'll post the recipe if it's any good. Also one for herbed chicken and dumplings. Both of them are from Cooking Light (can you tell I love that magazine?)

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I'll be looking forward to that cheese tortelinni, spinach, & proscuitto recipe. 3 of my favorite things

 

henrysmom wrote:

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I'll post it for you then! But I'll see if it's any good first!

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Thank you! I don't see how it couldn't be good with those ingredients.

 

I am making ratatouille tonight, mostly with vegetables I grew myself (eggplant, squash, bell peppers, tomatoes). The ones I didn't grow are the potatoes and onions and garlic. You just cook it all together and serve; add salt and pepper (I like lots of pepper -- I grow cayenne and jalapenos). My kind of cooking -- just everything thrown haphazardly together. Nope, I'm not much of a cook.

Tyler's chicken enchiladas






Directions
Roasted Tomatillo Chile Salsa:

Ingredients
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Enchiladas:

Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Spicy Black Beans, recipe follows
Yellow Rice, recipe follows
Guacamole, optional
Preheat oven to 400 degrees F.

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

Spicy Black Beans:

2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt
freshly ground black pepper
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

Yellow Rice:

2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

As long as it's not Toxic Hell! lol

I have a chicken enchilada recipe that is much easier, but it's probably not nearly as good.

Oh yeah, Goober I'm going to make that tortollini this weekend.

Who's Tyler?

That's what I thought.......he's a cutie as well.

The shrimp scampi I made last night was his recipe. It was pretty good, but alot of work.

I'll post it........but I'm not making it until Saturday. Let me finish what I'm doing and I'll look in the magazine and post it!

Judy I wanted to make your artichoke pasta, but my husband was like "I'm not crazy about artichoke hearts....."

That's a good idea! Thanks Judy!

OK, here is the tortellini recipe. Again I haven't made this yet, so I will come back and give it a grade after I make it. LOL!

Pasta with Prosciutto and Spinach

1 9 oz package fresh cheese tortellini (such as DiGiorno)
1 tablespoon pine nuts
1 teaspoon olive oil
6 large garlic cloves, finely chopped
1 (6 oz) package baby spinach
1/4 cup preshredded parmesan cheese (I'd probably up it...LOL)
1/4 teaspoon black pepper
2 oz. prosciutto, thinly sliced into strips

Cook pasta according to directions and drain. Transfer pasta into a large bowl.

Heat a large non-stick skillet over medium heat. Add nuts to pan; cook 1 1/2 minutes or until toasted, stirring occasionally. Add nuts to the bowl.

Heat oil in pan over medium heat. Add garlic to pan; cook 2 minutes stirring occasionally. Add spinach to the pan; cook 2 minutes or until spinach wilts, stirring constantly. Add spinach mixture, cheese, black pepper and prosciutto to bowl; toss well.

Makes 4 servings.

Thanks HM,it sounds incredible.I'll add more cheese too !You'll probably make it first so let us know how it is !


BBS....Good idea,then we can all taste it LOL

LOL, I'll overnight you each a bowl!

I'll be waiting LOL

And back by popuar demand, another Asian recipe ;)
Pork Rendang
Ingredients:

500g pork

200ml thick coconut milk

1 tbsp coriander seeds

1 tbsp tamarind juice

Seasoning:

2 tbsp sugar

1/2 tbsp salt

Method:

1. Boil pork in water for 5 minutes. Rinse and drain. Slice to 2.5 cm thick pieces and tenderise with the back of a cleaver.

2. Place pork in a pan with the coconut milk, coriander seeds, salt and sugar and tamarind juice and bring to a boil.

3. Boil till pork is tender and gravy dries up. Dish up and deep-fry for 2-5 minutes.

Celery stock? What am I adding celery stock to?

I think they can do without the celery! LOL!!!