The Carnival of the Recipes #7

Yes, gang, here it is! Your weekly dose of new ideas and suggestions to amaze your family and draw the envy of all your friends!

The first one is from Chris Farley:
I don't have a blog, but I have recipes! Use this if you care to.

Fabulous Fruit Salad

1 package vanilla instant pudding mix
1 cup buttermilk
1 small tub of Coolwhip.
Canned fruit (I use one regular, one tropical and two of those little
mandarin orange cans, but any three cans will work)
1 package Keebler Fudge Striped cookies

Mix the buttermilk and pudding mix until the pudding mix is dissolved
Mix in the Coolwhip
coarse Crush three of the four rows of cookies and add
drain and add fruit
Use the remaining cookies to decorate the top

This takes about five minutes to make and is an excellent desert to store in
the fridge or take to office parties.

I'm going to go start a blog now.
***************************************

From triticale - the wheat / rye guy
comes your own home made --Marshmallows !?!

Zach at "Mad Poets Anonymous" contributes
Sweet and Sour Chicken with Pineapple

Bruschetta and stuffed mushrooms is the thing at Mellow Drama

Fruit Salsa and Cinnamon Chips
By Punctilious
at Like News but Tasty
Here is my entry for this week. It is a refreshing fruit salsa that works great for a different snack or a Sunday brunch.

Mary's posted her recipe for this week, Pumpkin Muffins.
Random Thoughts From Marybeth

Bacon and Egg Casserole from Boudicca's Voice, who teases, "In the morning let's have waffles!"

Dave Schuler at The Glittering Eye contributes
Pre-Debate Frozen Peach Daiquiri (Guess that would be post-debate now!)

Mexican Layer Dip
Comes from former hostess Amy at Prochein Amy -- one day I hope to discover whatdaheck that blog title is about!

VW Bug at One Happy Dog Speaks (that title I get ;>) contributes a good basic fudge recipe.

Who could resist Allan Thinking about Mom's Barbeque Sauce ?

roasted pumpkin soup is a geezer's corner's entry for the latest installment in the geek cookbook!

Mountaineer Musings sends us a Yummy Shrimp Linguine created just for the Carnival of the Recipes!

Booklore blames it on the vinaigrette with a Salad and makes some Scrambled Eggs With Stuff In to cover both breakfast and dinner.

Some quick foil baked fish from Kin's Kouch is simple and tasty. Enjoy!

At Signaleer is a Philly Cheese Roast demonstrating the creative side of the US Army. Who knew?

Roberta's Roadkill Cafe is a recipe blog with lots more to offer after you've tried their Shrimp Creole and Red Beans and Rice!!

--punctilious sends us a refreshing fruit salsa that works great for a different snack or a Sunday brunch.

And!

Fresh as a Daisy gives us the almost-forgotten Beef Noodle Bake. Ah yes, comfort food!

Finally, last but most certainly not least is Chocolate Ecstasy Cake sometimes called Exxxtasy Cake. From The Laughing Wolf, who also has some helpful hints, which we're very big on around here!
Okay, this is not really a dish recipe, but two tips for cooking:

First, do you want your steaks and such to come out more like high-end restaurant steaks? When you cut the steak (or bring it home from the store), put it in a resealable bag along with extra-virgin olive oil, fresh chopped garlic, and fresh rosemary. Let it sit at least overnight, 24-hours is better, then cook. Do not salt the meat until it is done.

Second, want to add flavor to boiled things? You always hear about using beer and such to boil hot dogs and other delights. If you want to add some zing to hot dogs, pasta, or anything else you cook/heat by boiling without using beer or alcohol, consider adding some real (not artificial) apple cider vinegar (or balsamic) and spices to the mix. The vinegar adds zing, and the spices can add a great deal of flavor as well. There is nothing that says boiled must be bland. Season the water.

Well, folks, that's it for this week! While you're here, why not look around at the all the great food-related stuff we have here at Food Basics?

Check in with the Executive Chef of the C of R, She Who Will be Obeyed, for the skinny on next week's food fest!

Comments

[Angela]

Thanks for forgiving me for being late. You did a great job - makes me a little nervous for next week. :)

[songstress7]

Uh-oh, I know I e-mailed in my link... For those who check the comments, here it is:

http://songstress7.typepad.com/beyond/2004/09/barbeque_beef_c.html

[Chris Farley]

I really did start a blog. I was feeling very left out. Everything sounds good this week.

[Amy]

Tomato Bouillon is great in pasta water. Also beef or chicken is good.

[Amy]

I wanted an original name for my blog, so when I am looking for a name of something, I turn to thesaurus.com. Searched for Amy and found the following term:

Pro"chein\, a. [F. prochain, fr. L. (assumed) proximanus, fr. proximus.] Next; nearest.
Prochein ami or amy(Law), the next friend. See under Next.

Hey, that’s me! Your next friend. And why does it apply? Honestly, I am way too nice. People who know me, know that if you don’t get along with me and I am unable to get along with you, you don’t get along with anybody!! (Well maybe someone, but not very many.)

And to quote the infamous GI Joe, "Now you know and knowing is half the battle!"

[ayahuasca]

Prochein Amy, that's very cute.