December 19th, 2013, 12:53 AM | #121 |
ninjette.org foodie
Name: Josh
Location: Kent, WA
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Cool...nobody's really posted a whole lot of baked goods, and this sounds awesome!! Will definitely be trying this Make sure you check out the other pages, there are alot of good recipes from everybody P.S. - got any others?
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December 19th, 2013, 01:07 AM | #122 |
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Name: Josh
Location: Kent, WA
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Really?
Are you thinking of swedish meatballs maybe? Alot of recipes for them use a brown sauce...
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December 19th, 2013, 06:01 AM | #123 |
The Corner Whisperer
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Dream Whip... this is one of those secrets that your gramma keeps from you. It's cheap too. I cook up some stuff and my gramma eats it up, she tells me it's good and all but I spend to much money on ingredients. FML lol
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December 19th, 2013, 06:21 AM | #124 |
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Name: Josh
Location: Kent, WA
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Sometimes you just gotta splurge a little for a meal. I don't do it often, but sometimes after a crappy day/week, it feels good to spend a little extra for ingredients, even if it's only for one meal. No matter what happens the rest of the day/week, I can look back and say "That was an awesome meal."
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December 19th, 2013, 08:57 AM | #125 |
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Yep Swedish meatballs
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December 19th, 2013, 09:19 AM | #126 |
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Name: Josh
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December 19th, 2013, 09:23 AM | #127 |
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I still don't get this dream whip stuff... Guess I gota find it and see for myself
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December 19th, 2013, 09:26 AM | #128 |
ninjette.org foodie
Name: Josh
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It's basically make it yourself cool whip...you can use it for all kinds of stuff
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December 19th, 2013, 09:34 AM | #129 |
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Is there a reason not to just buy cool Whip?
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December 19th, 2013, 09:43 AM | #130 |
ninjette.org foodie
Name: Josh
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Well, like most stuff made by hand, it's just tastes better
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December 19th, 2013, 11:25 AM | #131 | |
The Corner Whisperer
Name: Chris (aka Reactor)
Location: Northern KY
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Quote:
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December 19th, 2013, 11:44 AM | #132 | |
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Quote:
Mmmm fried deer tenderloin mmmmm recipe unneccasary Who has a better than best gravy recipe? My simple gravy is good, but I'm sure it could be better
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December 19th, 2013, 11:52 AM | #133 | |
The Corner Whisperer
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Quote:
What kind of gravy? Milk, turkey, something else?
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December 19th, 2013, 12:16 PM | #134 | |
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Regular ol pan gravy... Where ya fry up something and use the drippins to make gravy. I feel like mine is missing something, it's good but tastes kinda common
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December 19th, 2013, 12:34 PM | #135 |
The Corner Whisperer
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Well assuming sausage or bacon gravy, I will have to measure it all and write it down. I normally make it by eye and adjust as needed. It's one of the very few things I make off ad-hoc.
Turkey gravy is a pain in the rear, because you never can know for sure how much drippings your gunna get but I will do my best. Xmas smoked turkeys are coming soon. That's two I owe you guys. Smoked turkeys and gravy.
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December 19th, 2013, 01:32 PM | #136 | |
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Quote:
Yea I do my gravy by feel to, and it's good... Just got a feeling a lil extra something would put it in a whole other category, but I def don't wanna mess it up tryin random things, probly just throw a lil Texas Pete to it next go round
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December 19th, 2013, 07:10 PM | #137 |
ninjette.org foodie
Name: Josh
Location: Kent, WA
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Well my wife and I average $350, and it's just the 2 of us...their meat department rocks!
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December 19th, 2013, 07:12 PM | #138 | |
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Name: Josh
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Quote:
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December 19th, 2013, 08:00 PM | #139 |
Certifiable nontundrum
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Well I pour off most of the oil ( keeping all the crunchy bits possible ) and throw in flour and milk until it looks right then salt an peppa to taste, that's how it's always been done around these parts
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December 19th, 2013, 08:01 PM | #140 |
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They say @LittleRedNinjette bakes a heck of a cookie
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December 19th, 2013, 08:36 PM | #141 | |
ninjette.org foodie
Name: Josh
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Quote:
Try adding a little bacon grease, about a teaspoon, to chicken, pork, or turkey gravy for a little extra flavor
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December 19th, 2013, 08:41 PM | #142 | |
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Name: Josh
Location: Kent, WA
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Quote:
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December 19th, 2013, 08:47 PM | #143 | |
Certifiable nontundrum
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Quote:
We keep our bacon grease around here for flavoring various things, could possibly find it in the cone bread
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December 19th, 2013, 08:57 PM | #144 |
ninjette.org member
Name: Heather
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this is the best chocolate cherry cake! I mix it up a bit but here is the basic recipe. Cherry Chocolate Cake Cake: 1 box devil’s food cake mix 3 eggs 1 teaspoon almond extract 1 can cherry pie filling (21 oz) Glaze: I add another can first before the glaze. I like cherries! ˝ cup butter 5 tablespoons unsweetened cocoa 6 tablespoons buttermilk (or milk and lemon juice*) 3 ˝ cups powdered sugar, sifted 1 teaspoon vanilla extract Directions: 1. Preheat oven to 350 degrees. 2. Mix devil’s food cake mix, eggs, almond extract and cherry pie filling together. If you sift the cake mix, it will blend much easier. 3. Pour batter into a greased 9X13 pan, or whatever size desired. A bunt cake would beautiful. Make sure to distribute the batter evenly, or spread it so that there is less in the middle. (The flatter the cake, the better when you pour the glaze.) 4. Bake for 20-30 minutes depending on thickness of cake. A toothpick should come out clean when done. 5. While cake is in the oven, sift 3 ˝ cups powdered sugar and set aside. 6. In a small saucepan, bring butter, cocoa and buttermilk to a boil. Remove from heat. 7. Pour chocolate mixture over the powdered sugar and mix until smooth. Add vanilla. 8. Pour glaze over cake as soon as it comes out of the oven. You can put the cake on to a plate or serving dish and then pour the glaze. This way, there is extra room for the glaze to runoff.
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December 19th, 2013, 09:16 PM | #145 |
Certifiable nontundrum
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Chocolate an cherries mmmmmm
Mmmmm
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December 19th, 2013, 09:17 PM | #146 | |
ninjette.org foodie
Name: Josh
Location: Kent, WA
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Quote:
I posted my 'adults-only' cupcake recipe a little earlier, I think page 2. It's the only thing I bake, but it's really good
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December 20th, 2013, 04:34 PM | #147 |
Certifiable nontundrum
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I like the adults only brownies better
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December 20th, 2013, 06:31 PM | #148 |
Certified Troublemaker
Name: Teri
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I could share some.....
I'll be doing my Baileys cookies in the next day or so.... What you need: 1 cup butter or margarine.(good with ether) 1 1/2 cups sugar 2 large eggs 1tsp vanilla extract 2 2/3 cups flour 1/2 cup cocoa powder 1 1/4 tsp baking soda 1/4 tsp salt 1/2 cup Bailey's Irish Cream normal size pack of white chocolate chips What you need to do: In one bowl mix the flour, cocoa powder, baking soda and salt. In another bowl beet the butter, sugar, eggs and vanilla until fluffy. then slowly mix in the Bailey's. Mix in the dry ingredients and then add the white chocolate chips. Refrigerate the dough for 2 hours (makes it easier to work with). Roll into balls and place a cookie sheet. (i like to use Baker's Joy, eave on nonstick sheets). Bake at 350 for 8-10 minutes. Soooooo yummy!!
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December 20th, 2013, 06:36 PM | #149 |
Certifiable nontundrum
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Welcome to the cookery... Mmmm time to bake some liquor
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December 20th, 2013, 06:48 PM | #150 |
Certified Troublemaker
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thanks for mentioning me! This thread is rite up my ally!!
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December 20th, 2013, 06:57 PM | #151 |
Certifiable nontundrum
Name: Harper
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Your welcome!!! I didn't even think of cookies till baking got brought up, and when I think cookies I think of you some pretty good recipes around here for sure
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December 21st, 2013, 02:37 AM | #152 | |
ninjette.org foodie
Name: Josh
Location: Kent, WA
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Quote:
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December 21st, 2013, 02:38 AM | #153 |
ninjette.org foodie
Name: Josh
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The more the merrier! Pretty soon we're gonna have to start a Ninjette Cookbook lol...
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December 21st, 2013, 02:39 AM | #154 |
ninjette.org foodie
Name: Josh
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December 22nd, 2013, 10:03 AM | #155 |
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Name: Josh
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A super easy appetizer...
Cream Cheese Asparagus Rolls 1 Package thin sliced Deli Ham 1 Jar Pickled Asparagus 1 Package Cream Cheese Lay the ham slices out flat and spread Cream cheese over one whole side (like butter on toast) Place one Asparagus spear at one end of the ham slice and roll it up completely Slice it into 4 pieces, using toothpicks to hold them together These are really good, really simple, and really cheap to make. Even people who don't like Asparagus love these!
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December 22nd, 2013, 11:44 AM | #156 |
Certifiable nontundrum
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Deer burger stew day
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December 22nd, 2013, 02:00 PM | #157 |
The Corner Whisperer
Name: Chris (aka Reactor)
Location: Northern KY
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@hpav13 Hey Heather, can I get your long island recipe please? Top shelf please. Thanks
Some mixologists use Grand Marnier and some don't.
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December 22nd, 2013, 11:43 PM | #158 | |
ninjette.org member
Name: Heather
Location: Yona, Guam
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Quote:
Grey goose, bombay sapphire, patron silver, triple sec, bacardi, sweet and sour, coke, lemon wedge. if the customer is a good one I put a splash of 151.
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December 23rd, 2013, 01:21 AM | #159 | |
ninjette.org foodie
Name: Josh
Location: Kent, WA
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Quote:
The (Blank) By Josh 2 shots Tullamore Dew Irish Whiskey 1 can A & W Cream Soda (it has the best flavor) A Highball glass about half full of ice This is the smoothest mix I've ever had, and they tend to sneak up on you! Give it a try, and let me know what you think
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December 24th, 2013, 11:58 PM | #160 |
ninjette.org foodie
Name: Josh
Location: Kent, WA
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Merry Christmas All!
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