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Food Porn

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posted on Oct, 26 2016 @ 12:55 PM
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imageshack.com...

Hand made linguini, 2 lbs of beautiful beet greens, large pinch controne, 10 anchovies, cup of olive oil, lots of garlic, grana, lots of lemon, sea salt and pepper.

I suck at linking stuffs! Teach me!!!!!


edit on 26-10-2016 by TheAlleghenyGentleman because: (no reason given)

edit on 26-10-2016 by TheAlleghenyGentleman because: (no reason given)




posted on Oct, 26 2016 @ 04:39 PM
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a reply to: TheAlleghenyGentleman

Here's your pic. Good stuff.



posted on Oct, 27 2016 @ 10:11 AM
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Made some chicken paprikash to combat my flu this week. I love the dense egg dumplings.




posted on Oct, 27 2016 @ 10:17 AM
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a reply to: bigfatfurrytexan

Looks like a more effective substitute for any flu injection that you'd get from a CVS.



posted on Oct, 27 2016 @ 10:28 AM
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a reply to: bigfatfurrytexan

One of my all time favorite Eastern European dishes. I end up using the Hungarian hot paprika on many other dishes since I like its punch more than regular paprika.



posted on Oct, 27 2016 @ 03:39 PM
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a reply to: AugustusMasonicus

The recipe is so simple i hate to even say it....but its a "family recipe" that my grandfather made sure was shared with us. There are a small handful of Hungarian dishes I learned to make for the sake of the family.

Well...that and Rum Cake. My great grandfather liked his drink (he had a big WC Field nose), so my great grandmother developed a pound cake recipe she used into a Rum Cake. Its just basically a spiced yellow cake using brown sugar, then the buttered rum and caramel on top.



posted on Nov, 5 2016 @ 10:41 PM
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a reply to: AugustusMasonicus

So, I was feeling ambitious and the girls wanted me to cook again.

I decided to make finger foods (for the middle of the day game). What I decided to make today was chicken wings, spinach cups and 'skinny' mozzarella sticks. the sticks were a hit, all around, so I thought I would post them in your thread.
They are certainly not 'fancy schmancy' but, they were pretty darn good AND less bad for you than the frozen/store bought crap.
Still bad but, not so much guilt comes with these LOL.
Anyhow...
Skinny Mozzarella Cheese Sticks/Bites with 'ho'made Marinara Sauce

They are quite easy to make from scratch and much more flavorful than what you buy in a bag in the frozen food section at the store, IMO also, if you find yourself with an odd tomato allergy (or something) like I have, homemade sauce, so far, seems to not give the same effects.
*fingers crossed*
Horrible picture! I suck...here's a different one. Hillbilly cuisine at it's finest! LOL


Anyway, here's to sports food! Love!



posted on Nov, 6 2016 @ 06:21 AM
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a reply to: TNMockingbird

Nothing wrong with making your own snacks as opposed to buying the frozen junk.

How did you prepare them and what makes them 'skinny'?



posted on Nov, 6 2016 @ 06:48 AM
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a reply to: AugustusMasonicus

How did you prepare them and what makes them 'skinny'?


The 'skinny' is my take on trying to shave the calories and bake them also, smaller serving sizes. With colder weather around the corner and not easily motivated to be outside, as in the warmer months, extra fat and calories aren't needed. Basketball season is ramping up so, that will help


I should've written the recipe down as I went along but, basically
Good block of mozzarella (I've tried it with string cheese...bleh, not recommended)
Cut it into 1 oz portions (or sticks) and then cut them in half again (now they are bites).
Place them on a baking sheet sprayed with canola oil and freeze for at least an hour.
Prepare three bowls.
Flour
whisked egg
seasoned bread crumbs and panko crumbs (mixed together)
*Regarding the crumbs and panko, you certainly can use pre seasoned or I prefer to season myself with just a basic italian blend of dried herbs and garlic and onion powder.
Dip each frozen bite into the flour, then the egg and then the bread crumb mixture and place back on the pan.
Freeze again, about 30 minutes.
Bake at 400 F for about 4 minutes per side. I bake one side, freeze again for 15 minutes, flip them and then bake the other side.
Bag and freeze extras.

Tip. Make sure each bite is coated completely or you will have a melted glob of cheese. Also, it is more labor intensive than opening a bag but, more fun for everyone and you must freeze them at each interval, trust me.

So, my math isn't strong but I figure I've halved the calories of the frozen ones.



posted on Nov, 6 2016 @ 06:57 AM
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a reply to: TNMockingbird

Well, the fact that they are homemade and your family enjoys them is what matters.

This kind of gets me thinking I should make mozzarella en carrozza which is the source for mozzarella sticks.






edit on 6-11-2016 by AugustusMasonicus because: Iä! Shub-Niggurath! The Black Goat of the Woods with a Thousand Young!



posted on Nov, 6 2016 @ 07:03 AM
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originally posted by: AugustusMasonicus
a reply to: TNMockingbird

Well, the fact that they are homemade your family enjoys them is what matters.

This kind of gets me thinking I should make mozzarella en carrozza which is the source for mozzarella sticks.



Is that a sort of sandwich? I'm an idiot and lazy...(google)



posted on Nov, 6 2016 @ 07:04 AM
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a reply to: TNMockingbird

Yes, basically fresh mozzarella sandwich that you coat in breadcrumbs and fry. You serve it up with a nice marinara and watch your cholesterol go higher.



posted on Nov, 6 2016 @ 07:09 AM
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originally posted by: AugustusMasonicus
a reply to: TNMockingbird

Yes, basically fresh mozzarella sandwich that you coat in breadcrumbs and fry. You serve it up with a nice marinara and watch your cholesterol go higher.


Sounds yummy!
I'll eat it with my eyes closed.




posted on Nov, 26 2016 @ 10:34 PM
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Think I finally cracked this whole posting pictures deal.

Gnocchi w/ grana in a infused tomato sauce with basil.



edit on 26-11-2016 by TheAlleghenyGentleman because: Pic



posted on Nov, 26 2016 @ 11:09 PM
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a reply to: AugustusMasonicus

My old fuzzy pic, revisited!






posted on Nov, 26 2016 @ 11:46 PM
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a reply to: TheAlleghenyGentleman

That looks delicious!

Is there a recipe that goes along?

I'm getting a little fatigued of turkey.



posted on Nov, 26 2016 @ 11:56 PM
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a reply to: TNMockingbird

For which recipe?

I'm going to post a couple other simple pics. I just had to move cities for nine months and I'm grumpy. Lol



posted on Nov, 27 2016 @ 12:01 AM
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a reply to: TheAlleghenyGentleman

Oops, sorry grumps!



The recipe for the fish dish with what appears to be a clear broth as I am not able to consume tomatoes any longer n any form.

That makes me grumpy!



posted on Nov, 27 2016 @ 12:08 AM
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a reply to: TNMockingbird

Yeah. So I won't have most of my stuff for a week or so but as soon as I get it I will shoot you the recipe.

This is orange confit. I cooked the oranges on low for two periods of 8 hours over two days. It candies the entire orange segment making the rind super soft.







posted on Nov, 27 2016 @ 12:12 AM
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a reply to: TheAlleghenyGentleman

YUM!

So, does one eat the rind?

Sorry, unsophisticated type here..





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