What do you like to make that others have never heard of????

My aunt made me pineapple ambrosia a couple of years ago and I'm addicted.

1 large can pineapple chunks 1 sm can crushed pineapple 1 container fat free plain yougart 1/2 pkg small marshmallows 1/2 cup shredded coconut

Drain pineapple. Mix everything together in a bowel. Eat. YUMMY!

Et vous?

-- Anonymous, June 06, 2000

Answers

BTW - I put all those ingredients on different lines, but the server must have parsed the carriage returns. Sorry about that.

-- Anonymous, June 06, 2000

Mix everything together in a bowel?

Isn't that ultimately what we do with all our food, anyway?

Har, har, har...

-- Anonymous, June 06, 2000

Lemonade Pie

1 can of sweetened condensed milk
1 tub of Kool-Whip
1/2 can of frozen lemonade (thawed)
Mix ingredients, pour into graham cracker crust, chill before serving.

This recipe is (as you can see) incredibly simple, but it makes a very tasty dessert. Give it a try.

-- Anonymous, June 06, 2000

Wow. ya never know where biology humor is gonna show up. Go figure.

1 small can sweetened condensed milk.

1 small package chocolate chips.

Dash of liqueur/vanilla.

Nuts if you want.

Heat the milk slowly until it boils. Kill the heat, add the liqueur and chips, stir quickly to melt the chocolate, pour into something before it condenses into fudge. Not the best fudge, but darn quick and easy, and that's what we're looking for here.

-- Anonymous, June 06, 2000

Raw crab.

Crack crab open and eat like sashimi. Good with Cuban bread, key lime, and alligator pear (avocado). A chilled mango for dessert. Or put some guava jelly on the bread, for dessert.

Most white-fleshed fish are good this way, out on the water, or shellfish. I wouldn't try it with bonita or blue runner.

When Owen worked as a deckhand on the New Florida Girl, out of East Pass Marina, a sushi chef from Destin would go out with them, and they'd eat all the mingo (vermilion) snapper they caught, right out of the water.

Known as a beeliner in Panama City.

Smoke the bonita, or blue runner. You can also smoke jack crevalle.

-- Anonymous, June 06, 2000

Another dessert: Chocolate-Peanut Clusters

12-oz bag chocolate chips
12-oz bag butterscotch chips
3 cups spanish peanuts (the ones with the red skins)

Melt the chocolate and butterscotch chips in the top of a double boiler. Dump in the peanuts and mix. Drop by spoonfuls onto wax paper. Chill.

These things are absolutely delicious if you're a chocolate-and- peanut person. They are also very rich and will make you sick if you eat too many of them (voice of experience, here).

-- Anonymous, June 06, 2000

And if you're not a chocolate and peanut person, substitute the crispy Chun King style Chinese noodles for the peanuts in the above recipe. Grandma used to call them Chocolate Haystacks...and she could never figure out why they seemed to disappear before they were completely cooled.

-- Anonymous, June 06, 2000

A variation on the above is what my family called Aunt Freida's Flakes which was

Butterscotch chips jar of peanut butter cornflakes or chinese noodles

melt bscotch chips and pbutter together, mix in flakes, drop by spoonfuls on wax paper and chill. I LOVED them as a kid. I made some last halloween and was disappointed to find they are too sweet for me now.

What I like now: hot peppers (ones you can buy in jars in supermarkets, but my uncle bottles them in jars of olive oil himself-- heavenly) on Wheat Thins.

grace, I love the taste of coconut/pineapple, thanks for your ambrosia recipe. I probably will make it soon!

PS. The Flakes are from my 70s childhood, along with Wonderbread and powdered milk.

-- Anonymous, June 06, 2000

Chicken Stuff Casserole

2lbs chicken breasts cleaned and cut into chunks
1 can cream of chicken soup
1 can cream of anything soup (celery, mushroom, potatoe -- whatever floats your boat)
1 soup can milk
1 can Durkee Fried Onions

Set the oven to 375F, grease the bottom of a casserole dish. Mix up all the ingredients leaving about 1/3 of the Durkee onions. Cook for 30 minutes, then cover top with remaining Durkee onions. Cook 5-10 minutes longer. Serve over rice or egg noodles. Yummy.

-- Anonymous, June 06, 2000

"Frying Pan Souffle"

Cook together eggs, cheese (I recommend Velveeta) and a piece or two of bread. Makes the whole mess fluffy and souffle-like.

-- Anonymous, June 06, 2000

Easy Chicken Tacos

About 2lbs chicken breasts or tenderloin
About 2 cups cheap salsa
2 packages lipton Spanish rice mix
Tortillas
Cheese
Sour cream

Pour the salsa over the chicken breasts and bake. Make the rice according to package directions. Cut up chicken, toss in rice, add some of the salsa. Put on tortillas, add cheese, sour cream, more salsa, whatever.

They don't compare to my mother-in-law's chicken enchiladas, but they also take about a quarter the time.

-- Anonymous, June 06, 2000

Here's a 15 min. dinner for anyone who with a meat & potato diet (like my boyfriend). Make a batch of rice (aprox 15-20 min.) While it's cooking brown 1 lb. ground beef. Mix up one package of brown gravy (or warm up fresh if you have it). When everything is cooked mix it together in a bowl. Viola! In addition a I will usually have a nice side salad (also referred to as rabbit food by said boyfriend). An easy, filling meal.

-- Anonymous, June 09, 2000

Snicker salad:

Chop up Snickers bars into little bits (helps to freeze them first), mix with cool whip, little marshmallows, and chopped up apple.

-- Anonymous, June 12, 2000

Lazy tomato casserole: Cook a cup of couscous (this would probably also work with pasta) in a can of tomato soup with an extra cup of water (beyond what the tomato soup people tell you to add). Add a cup of the frozen vegetables of your choice. Cover and simmer until couscous absorbs liquid; transfer to casserole dish, cover in grated cheese (parmesan is nice) and broil a few minutes; serve.

Pineapple Trifle: Arrange 1/4 cup pineapple soaked in dark rum on plate; top with 1 tbsp toasted coconut. Place scoop peach frozen yogurt or mango gelato in center. Top with 1 tsp toasted almond slivers.

Boozy Whipped Cream: Whip cream. Add 25 mL liqueur of choice and 1 cup crushed chocolate bar of choice; I use Skor and Kahlua. Mix until coated. Serve alone or with chocolate garnish.

Joanne

-- Anonymous, June 12, 2000

Here are the recipes for my favourite pasta dish and easy, yummy, cheap sorbet.

-- Anonymous, June 13, 2000

1 lb angel hair pasta 1 tsp olive oil
1 lb frozen shrimp (pre-cooked, peeled, de-veined)
3 cans diced tomatoes (drained)
1 can sliced black olives (drained)
1/2 cup chopped green onions
1 Tbsp dried dill
black pepper to taste
6 to 8 oz Feta cheese (+/- according to your fondness for Feta)

This is one of my 15 min/only-mess-up-one-cooking-pot meals. [adapted from Cooking Light]

Here's how I do it. The morning I'm going to cook this, I take the bag of frozen shrimp from the freezer and put them in the fridge to thaw. That evening when I get home, I cook the pasta in a big pot.

While that's happening open the cans of tomatoes & olives, drain well and put in bowl. Chop onions and add the dill and grind some black pepper.

Crumble the Feta cheese and set aside.

Drain the pasta and set aside.

In the pot you cooked the pasta in, heat the olive oil. Add the shrimp and toss them around until heated thoroughly. Add the tomato/olive mix and let simmer a few minutes then add the pasta & Feta cheese, toss well & serve.

-- Anonymous, June 13, 2000

---for breakfast or dessert---

--one ripe papaya: slice in half, scrape out seeds, cut into chunks (easiest way to do this is slice a grid pattern into the flesh without cutting through to the skin, then push the half-fruit inside out anbd slice off the chunks)

--at least half of a lime: squeeze the juice onto the papaya

mix the chunks so they are coated with lime juice.

grate black pepper over it

ENJOY.

favorite just-got-home tide-over snack: ---avocado on toast.---

--your favorite bread, sliced. --butter --ripe avocado. --salt and FRESH GROUND black pepper.

toast the bread. peel (duh) and slice the avocado thinnish. butter the toast well. arrange slices on toast, salt and pepper.

-- Anonymous, June 13, 2000

You need RIPE - as in, fresh-off-the-vine, still-warm-from-the-sun tomatoes, fresh basil and some feta cheese for this. Slice up those juicy tomatoes and arrange in a fan around the outside of a pretty plate. Crumble feta cheese over them. Sprinkle with fresh or dried basil (if it's fresh, be sure to tear, not cut, the leaves to keep the flavor). Let sit for a bit or eat it right away.

Yummmmmmmy!

-- Anonymous, June 13, 2000

i do the same, except i use small plum tomatoes sliced, and a block of soft mozzarella (i cube the cheese). i slice the tomatoes, toss them in a very small amount of extra virgin olive oil, then sprinkle with dried basil. i chill all that, until it's time to serve, then i put a cube of the mozzarella on the tomatoes, and spear with a toothpick. voila! nice summer appetizer, in about 3 minutes.

-- Anonymous, June 14, 2000

You know, I thought I'd have something to add to this, but I don't. I just realized that most of my recipes are pretty involved. If I want quick and easy, I usually cook something semi-prefabbed or else really plain -- like those boneless chicken breasts that are already marinated in something icky, along with plain steamed asparagus and a salad.

I do fried potatoes that Jeremy likes: cut baby potatoes into halves or quarters, and steam them just until they're soft (not mushy). Meanwhile I cook onion and garlic in some olive oil, and add the potatoes when they're ready. Add a little paprika, salt, and pepper, and cook them until they're lightly browned. We usually have them with baked chicken or fish.

We used to live on this salad in the summer when we didn't have air conditioning:

• Romaine lettuce
• Sundried tomatoes
• Avocado
• Bell pepper/cucumber/carrots, or whatever is handy
• Capers
• Albacore tuna

Toss that all together, and serve with either olive oil and balsamic vineger, or Bernstein's Wine & Garlic Italian. We still eat it as a side salad now, but we leave out the albacore.

-- Anonymous, June 14, 2000

beth, now that you can use an oven in the summer i recommend broiling the asparagus under a superhot grill. just trim'em, lay'em out on some foil, and stick'em under the grill. wait a few minutes, then rotate them to the blackened bits are on the bottom. they SHOULD be black around the edges. I guess this is a little heavy for some, but I just slam a dollop or really good olive oil over them all and eat with my fingers. olive oil rules. (you can put black pepper and a little salt on them too)

-- Anonymous, June 14, 2000

Ooh, that sounds good. I love asparagus cooked just about any way. We grill it outside sometimes.

Here is another one I got from the Mayo Clinic website, of all places. (Their cookbook is really, really good, by the way.)

• One cup chopped fresh tomatoes (in the winter I use canned tomatoes, because they're better than the crappy fresh ones you can buy in December)
• 1/4 cup chopped fresh basil
• 1-3 cloves garlic, minced
• 1 whole clove garlic, slightly crushed
• 1 tablespoon balsamic vinegar
• 1 tablespoon sugar
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Fresh grated parmesan cheese
• One loaf french bread, split lengthwise

Mix together all ingredients except the bread and the cheese. (Duh.) Toast the bread in a toaster oven or under the broiler. Remove it from the heat and rub down both sides (top and crust) with the clove of garlic. Cut into large slices; spoon tomato mixture on top. Sprinkle parmesan on top. Eat. Use lots of napkins.

The Mayo Clinic offers this as a low fat alternative to bruschetta. It's really good. We eat it as an appetizer or side dish or snack, although if I'm eating alone I sometimes make it my whole meal. Like cold pizza!

-- Anonymous, June 15, 2000

Oh. Dumb. That should be two cups fresh tomatoes. It would be really icky with only one cup.

-- Anonymous, June 15, 2000

The easiest summer pasta in the world. Dang tasty, too.

Boil some angelhair pasta. In a frying pan smoosh up LOTS of garlic in salt. Cook this just a tiny bit in oil or butter or whatever you prefer. Just cook it enough to take the edge off. Add a handful of chopped basil (can do it with dried, but not as good) and three chopped tomatoes (or four or five if they're small like the ones I grow) and just cook for long enough to warm everything up and wilt the basil. By this time the pasta should be done. Drain it and top with the garlic/tomato/basil mix. Or if you are lazy like me, just drain the pasta and dump it into the frying pan and mix up. SOOOOO tasty! And great for using up summer garden tomatoes!

-- Anonymous, June 16, 2000

Ranch Teriyaki Chicken sounds kinda weird but it's wonderful.

4 boneless skinless chicken breasts Teriyaki Sauce Hidden Valley Ranch Dressing Shredded Cheddar cheese Bacon Bits

Broil the chicken breasts until mostly done; if they're not completely cooked they'll get done in the over. Place the breaasts in a suitable baking dish and drench in teriyaki sauce. Follow with a thick coating of ranch dressing. Top with lots of shredded cheddar cheese and bacon bits. Cook for 35 minutes to an hour at 350F (cooking time depends on your oven).

A good side dish that goes with the above is Cheesy Potato Casserole.

6-9 medium potatoes 1/4 c. butter 1 can cream of chicken soup 2 cups shredded cheedar cheese 1pt. sour cream 3 c. + crushed Rice Krispy ceral 2 tbsp. melted butter

Cook potatoes with jackets on. While they're cooking (usually about 10 minutes) I crush the rice krispies using waxed paper folded in half and a rolling pin. When the potatoes are finished; peel & dice them. In a medium size pot combine 1/4 c. butter & cream of chicken soup until it's smooth. Blend in sour cream & cheddar cheese. In a 13X9 pan place the potatoes & cover with the cheese soup mixture. Combine the crushed rice crispies with the melted butter -make sure it's mixed well- this is the crumb topping. Sprinkle it over the top making sure none of the cheese stuff is visible. Bake for 45 minutes at 350.

Sorry for the typos-it's 3 am =)

-- Anonymous, June 18, 2000

Argh. I forgot the html to make it look nice. If you would like the recipes in the correct format email me and I'll send it as a text file.

-- Anonymous, June 18, 2000

basic pasta: cook spaghetti, toss with olive oil, parmesan, garlic powder, and italian seasoning. Really quick and not much to go wrong, and none of the ingredients is very perishable. (yes, I did set the spaghetti on fire once, but that was a fluke)

spaghetti with brown butter & mizithra - Quick except I usually need to do a second batch of butter after burning the first one.

Shrimp tacos- great for a summer lunch. Take corn tortillas, set one on a warm/hot frying pan, put aome provolone cheese over one half. Let it melt, then take it off the pan and add a handful of small cooked shrimp, some alfalfa sprouts, sliced avocado, and 1/2-1 clove of sliced fresh garlic. Fold into standard taco form, eat. Wicked garlic breath will ensue, but isn't it worth it? (From Jeanne Rose's Herbal guide to food)

-- Anonymous, June 19, 2000

I just made this last night for my boyfriend's B-day. I got the "recipe" from my best friend. SO EASY and QUICK!

Boil one or two boneless chicken breasts (depending on how many of these things you want to make)

Cut up the cooked chicken breasts and mix it with cream of mushroom soup and a can of (drained) corn.

Lay out the crescent rolls in a can and put some of the chicken mixture on each one. Roll them up and bake on a cookie sheet according to the directions on the can.

I used two chicken breasts, 1 can corn, and almost a whole family size can of cream of mushroom soup and this makes A LOT of these roll up things, like three cans of rolls. The corn adds a zing to the flavor. These are good for parties too. I also made them once for breakfast and filled them with scrambled eggs and ham. Use your imagination. I served it with a garden salad and macaroni salad last night.

-- Anonymous, June 20, 2000

That chicken in the crescent rolls sounds delicious and now i'm drooling. Ok, here's a fast one i made the other night. If you're vegetarian you can try cream of celery soup or cream of brocolli. Ingredients

• 1 can mixed beans
• 1 can cream of chicken soup
• pasta of your choice, cooked
• garlic, basil, oregano, celery salt, salt, pepper, onion powder, all to taste

  In a frying pan with a bit of heated oil, dump in your beans. I usually drain all but a wee bit of the juice so they aren't dry or soupy. Over medium temperatures, heat through. Add spices to taste. Dump in cream of chicken soup. Add some more spices if you want - i do! Once heated, turn down to low and allow to simmer about five minutes. Serve over pasta.

  It's incredibly tasty. I have to warn you, at first the color will look wildly unappetizing because of the color of the soup mingling with the kidney beans if you're using mixed beans. However, once it's totally mixed together and heated, it turns a more appealing shade.

  Quick, easy, and inexpensive. The fact that it's delicious is a bonus.
  
  -- Anonymous, June 23, 2000

Roasted Vegetable and Couscous Salad

Make some couscous. Grill or roast some green, red and yellow peppers and tomatoes (as well as garlic, if you're into that). Mix with the couscous, add salt, pepper and freshly chopped coriander and/or flat leaf parsley. Eat.

-- Anonymous, June 23, 2000

Chicken Pot Pie

6 servings 192 Calories per serving 3.6 Fat Grams per serving 17% calories from fat

1 2/3 cups mixed vegetables 1 cup cooked chicken breast, cubed 1 can 98% fat free Campbells Cream of Chicken Soup 1 cup reduced fat Bisquick = cup skim milk 2 egg whites

Preheat oven to 400 degrees

Mix vegetables, chicken and soup and place in 9" pie plate that has been lightly sprayed with Pam.

Mix Bisquick, milk and egg whites until well blended, then pour over chicken/vegetable mixture.

Bake 30 minutes and serve.

Note: This can be a little bland as is, even for "comfort" food. Add some parsley, thyme, pepper or whatever to the filling. This one, and other similarly easy low fat recipes, is on the back of the reduced fat Bisquick box.

-- Anonymous, June 26, 2000