DoubtGrout
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Re: most random thread ever
2021/06/03 11:14:34
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Fublmoor
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Re: most random thread ever
2021/06/03 11:15:43
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nhschleicher
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Re: most random thread ever
2021/06/03 11:16:28
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Levischwe
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Re: most random thread ever
2021/06/03 11:17:27
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I wish that planes didnt fly and that cars where the things flying. (:)
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Fublmoor
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Re: most random thread ever
2021/06/03 11:17:50
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Inured you have a good day
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Tecnui
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Re: most random thread ever
2021/06/03 11:19:32
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The Best Stuffed Peppers We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time ... Level: EasyTotal: 1 hr 15 minActive: 45 minYield: 6 servings
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Ingredients
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6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese
Directions
If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon. Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes. Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper. Arrange a rack in the center of the oven and preheat to 450 degrees F. Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
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Fublmoor
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Re: most random thread ever
2021/06/03 11:19:53
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Keep a chart keep a check never let them know that you let them go
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Levischwe
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Re: most random thread ever
2021/06/03 11:20:22
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DoubtGrout
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Re: most random thread ever
2021/06/03 11:21:43
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gamer gaming gamer
-phil spen(gamer)er
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Ssk018
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Re: most random thread ever
2021/06/03 11:22:10
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Fublmoor
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Re: most random thread ever
2021/06/03 11:22:22
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Levischwe
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Re: most random thread ever
2021/06/03 11:23:03
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chittychitty bang bang, prolly a snail
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Fublmoor
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Re: most random thread ever
2021/06/03 11:24:37
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I just got off work and then I’m going to bed
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Tecnui
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Re: most random thread ever
2021/06/03 11:25:06
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he Best Blueberry Muffins The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of ... Level: EasyTotal: 1 hr 15 minActive: 40 minYield: 12 muffins
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Ingredients
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2 1/2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
1 tablespoon baking powder
2 cups fresh blueberries
1 cup buttermilk
1/4 cup sour cream
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
Nonstick cooking spray
10 tablespoons unsalted butter, at room temperature
1 1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
1 large egg
2 large egg yolks
3 tablespoons raw sugar
Directions
Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.) Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes. With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix). Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar. Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.
- Cook’s NoteWhen measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) We developed this recipe using 2 teaspoons Diamond Crystal kosher salt, which has larger flakes than fine table salt and is less “salty.” If you are using fine table salt, use just 1 teaspoon.
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dalecci
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Re: most random thread ever
2021/06/03 11:25:20
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Ssk018
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Re: most random thread ever
2021/06/03 11:25:22
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Levischwe
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Re: most random thread ever
2021/06/03 11:26:28
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A quarter of the way through... woot woot
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Fublmoor
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Re: most random thread ever
2021/06/03 11:26:59
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Bombproofspy7
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Re: most random thread ever
2021/06/03 11:28:24
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Levischwe
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Re: most random thread ever
2021/06/03 11:28:42
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the boss hosts the dundies
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Fublmoor
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Re: most random thread ever
2021/06/03 11:29:17
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nhschleicher
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Re: most random thread ever
2021/06/03 11:31:14
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Dude I just hope I can get a card one of these months
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Levischwe
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Re: most random thread ever
2021/06/03 11:31:34
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Fublmoor
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Re: most random thread ever
2021/06/03 11:31:56
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Tecnui
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Re: most random thread ever
2021/06/03 11:32:41
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The Best Baked Salmon This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece ... Level: EasyTotal: 25 minActive: 10 minYield: 4 servings
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Ingredients
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2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
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Fublmoor
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Re: most random thread ever
2021/06/03 11:34:00
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Levischwe
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Re: most random thread ever
2021/06/03 11:34:43
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zx155075
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Re:most random thread ever
2021/06/03 11:35:05
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Fublmoor
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Re: most random thread ever
2021/06/03 11:36:03
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Levischwe
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Re: most random thread ever
2021/06/03 11:37:12
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