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supraman187

Joined: 12/3/2005

Msg: 12 (view)

do ya like Bacon? Posted: 8/1/2008 1:06:35 AM
Actually, the bacon salt is great stuff!!! I put it on chicken, in mashed potatoes, grilled steak wrapped in bacon with the bacon salt on it... it's out of this world! Well worth the $$$.

supraman187

Joined: 12/3/2005

Msg: 5 (view)

Portorrican Rice Posted: 4/20/2007 12:39:06 PM
I thought that it was Puerto Rican rice, but when I looked up recipes for it she said that wasn't it. Apparently, it is in fact a dish called Portorrican Rice and that's how she said it was spelled. She also said it was more of a brownish orange color. Thank you everyone for your input though.

supraman187

Joined: 12/3/2005

Msg: 1 (view)

Portorrican Rice Posted: 4/18/2007 10:09:40 AM
Has anyone every heard of portorrican rice? My girlfriend hasn't had it in years and I cna't seem to find a recipe for it. I would think it would be some slight variation on spanish rice because she said that it was orangish in color and it was a more dry type of rice. If anyone has a recipe for it, or knows if it goes under a different name, could you please send it to me or post it? Thank you so much!

supraman187

Joined: 12/3/2005

Msg: 1 (view)

Make ahead meals Posted: 2/9/2007 2:56:12 PM
I would like to know if anyone has any really good make ahead meals that you can prep on one day and freeze to use throughout the week. Casseroles are ok, but I'm looking for more items such as Salisbury steak, Chicken Parmesan etc, that can be frozen and reheated with good results. Your help is appreciated

supraman187

Joined: 12/3/2005

Msg: 11 (view)

Pizza dough/crust - Need an excellent recipe Posted: 1/31/2007 3:55:44 PM
Anyone have any tried and true sauce recipes to go with the dough?

supraman187

Joined: 12/3/2005

Msg: 6 (view)

Smokin' the Wood..Wood..Wood Posted: 1/4/2007 3:29:47 PM
i'd be leery on using oak for smoking because of the high concentration of tannic acid in the wood itself You don't need to use much Oak because it is a more intense wood. as for all the other types of woods previously mentioned...the taste difference is so small its almost like splittin hairs I completely disagree, you just might not be getting wood that is dried properly, or you are not smoking it long enough to impart enough flavor.

supraman187

Joined: 12/3/2005

Msg: 18 (view)

Raw Milk? Posted: 1/3/2007 7:33:56 AM
There are so many fallacies about raw milk. As long as the cows are tested for disease and parasites (which almost all farms do) there is nothing wrong with raw milk! Storage of dairy has also come a long way, with stainless steel tanks and speed of bottling there really is no issues as to health concerns. I'm more concerned about the homogenized watered down junk they call milk in the grocery stores. In addition to the facts about homogenizing stated above, milk production from most "Big Dairy" farmers are full of antibiotics and estrogen that they pump the cows full of to produce more milk, which we ingest. (An average cow used to produce approx 200 lbs of milk a year, cows that are pumped up with all of these hormones now produce 3000lbs of milk a year!) It's no wonder there are girls starting to menstruate as early as 9 years old, it all of the hormones that are passed on from the milk of the cows. Stick with raw organic milk. It's out there; you just have to find it.

supraman187

Joined: 12/3/2005

Msg: 4 (view)

Smokin' the Wood..Wood..Wood Posted: 1/2/2007 4:02:27 PM
This is what I have found to work well, in order of my personal preference: Chicken: Mesquite, Maple, Peach, Apricot, Hickory, Pecan Beef: Hickory, Pecan, Oak Pork: Maple, Apple, Plum Fish: Alder, Mesquite, Cherry, Apple, Pecan There are also places (such as World Market) that sell planks of different types of wood that you can place your meat of choice on directly and then grill. They work especially well for fish. Also, here is a place that sells Guava wood: http://www.guavawood4perches.com/smokewood.htm

supraman187

Joined: 12/3/2005

Msg: 2 (view)

Smokin' the Wood..Wood..Wood Posted: 1/1/2007 5:38:52 AM
I've used all types. Peach wood, apple, apricot, plum, cherry, pecan, maple, and the traditional oak, hickory and Mesquite. You name it I've probably used it. They are all great and serve there purpose, I even have combined them to get different flavors. Here is a website that sells more exotic woods: http://ronzsmokinwood.com/catalog/index.php

supraman187

Joined: 12/3/2005

Msg: 4 (view)

No Guy walks into a bar jokes? Posted: 12/5/2006 6:51:02 AM
A guy walks into a pub and sees a sign hanging over the bar: ------------------------------------- \| Cheese Sandwich: $1.50 \| \| Chicken Sandwich: $2.50 \| \| Hand Job: $10.00 \| ------------------------------------- Checking his wallet for the necessary payment, he walks up to the bar and beckons to one of the three exceptionally attractive blondes serving drinks to an eager-looking group of men. "Yes?" she inquires with a knowing smile, "can I help you?" "I was wondering", whispers the man, "are you the one who gives the hand jobs?" "Yes," she purrs, "I am." The man replies "Well wash your hands, I want a cheese sandwich!" ***************************************************************** A rather confident man walks into a bar and takes a seat next to a very attractive woman. He gives her a quick glance, then casually looks at his watch for a moment. The woman notices this and asks, "Is your date running late?" "No", he replies, "I just bought this state-of-the-art watch and I was just testing it." The intrigued woman says, "A state-of-the-art watch? What's so special about it?" "It uses alpha waves to telepathically talk to me," he explains. "Oh really? What's it telling you now?" she inquires. "Well, it says you're not wearing any panties..." The woman giggles and replies, "Well it must be broken then, because I am wearing panties!" And the man starts tapping on the watch face and says, "Damn thing must be an hour fast!"

supraman187

Joined: 12/3/2005

Msg: 3 (view)

Stop with the lies Posted: 12/1/2006 12:57:54 PM
I wouldn't lump all women into the category of not being honest and straight forward. There are a lot of men out there that can be lumped into that same category. Love is a very raw emotion, and being what it is, it can be very easy for things to become complicated. When we open are hearts, we open it to the good as well as the bad. I also think that people can get caught up in the very idea of love, like we see it in the movies. We think that true love goes off without a hitch and everything is just magical and the world of love is just perfect. Unfortunately, this is not the case. The very nature of being human is being vulnerable, compassionate, forgiving and yet at the same time selfish. No one wants to be alone; we all want someone that we can spend the rest of our lives with, start a family with, someone to accept us for who we are, regardless of how flawed we might be. I too have had my heart broken. But, in order to find love we have to allow ourselves to let our guard down and be vulnerable again, otherwise love doesn't stand a chance, and the relationship with be failed before it even starts. I can't tell you why she did what she did. But, I can tell you that the hole in your heart will be healed by a woman that is deserving of you. You just have to learn to trust that there are a lot of good women out there, and when you find her, she deserves honesty and trust as much as you do. When you do find her, you will realize that all the times that you put your heart on the line just to get it broken will finally be worth it to find true love. Just don't stray from your values and what is important to you. I wish you the best of luck.

supraman187

Joined: 12/3/2005

Msg: 5 (view)

Battered and Bruised Posted: 12/1/2006 1:26:34 AM
Dear Looking4URLuv, I'm very sorry to hear what you have gone through. Situations like that are often very stressful and emotional for everyone involved and it is even more difficult to comprehend when it comes to the matters of the heart, especially when the heart is your own. I think that in your particular scenario she did have a very difficult decision to make. Stay with you and constantly feel the emotional outbursts and rebellion of her older daughter, or as she decided, to protect the well being and harmony of her family, which needs to take priority over her love life. I'm sure it was a very difficult decision for her to make. After all, we all understand that relationships have their troubles and take hard work to keep going sometimes. But, this is her family, her flesh and blood. There really was no way for someone not to be hurt, it's a very emotional situation. While you were gone, she was finally able to obtain some form of peace within the household. Knowing how tense and heartbreaking it was while you were living together you have to understand that it was heartbreaking for her to have one of her children not being accepting of you. I'm not saying that what she did was right or wrong, that is not my place. But, I am saying that she had come to a decision that was probably so difficult that she didn't know how to tell you without hurting you. This is why I think she handled things the way that she did. And she doesn't want to talk to you because it hurts so much for her to face everything that has happened. It may be hard to move on, but you must move on. There is a lot of hurt, and if you keep trying to figure out what you could have done different, it will be that much harder to let her and her children go and continue on with your life. I'm reminded of this little story written by Brian A. "Drew" Chalker: ***************************************************************** People come into your life for a reason, a season, or a lifetime. When you figure out which one it is, you will know what to do for each person. When someone is in your life for a REASON. . . It is usually to meet a need you have expressed. They have come to assist you through a difficulty, to provide you with guidance and support, to aid you physically, emotionally, or spiritually. They may seem like a godsend, and they are! They are there for the reason you need them to be. Then, without any wrong doing on your part, or at an inconvenient time, this person will say or do something to bring the relationship to an end. Sometimes they die. Sometimes they walk away. Sometimes they act up and force you to take a stand. What we must realize is that our need has been met, our desire fulfilled, their work is done. The prayer you sent up has been answered. And now it is time to move on. Then people come into your life for a SEASON. Because your turn has come to share, grow, or learn. They bring you an experience of peace, or make you laugh. They may teach you something you have never done. They usually give you an unbelievable amount of joy. Believe it! It is real! But, only for a season. LIFETIME relationships teach you lifetime lessons; things you must build upon in order to have a solid emotional foundation. Your job is to accept the lesson, love the person, and put what you have learned to use in all other relationships and areas of your life. It is said that love is blind but friendship is clairvoyant. ***************************************************************** I hope that some of what I said helps in some way. Take Care, Scott

supraman187

Joined: 12/3/2005

Msg: 8 (view)

Breads Posted: 11/29/2006 7:57:14 AM
Focaccia 1 cup warm water 1 package yeast 1 teaspoon sugar 2 teaspoons salt 4 tablespoons olive oil 2-1/2 cup bread flour, or combination whole wheat flour and all-purpose flour Garlic Oil made from olive oil and fresh garlic Fresh rosemary leaves Thinly sliced roma tomotoes Thinly sliced sweet onion 1/4 cup Mozzarella Sea salt Place the water in a large, warmed bowl. Add the yeast and sugar, and let sit for 5 minutes. Stir in the salt and olive oil. Gradually add the flour(s); dough should be firm. Place dough on a floured surface and knead until smooth, adding flour as necessary. Place dough in a greased bowl, cover, and let sit in a warm place for 1-1/2 hours. Punch down dough. Knead for a minute, then let sit for 10 minutes. Grease cookie sheet. Spread dough onto cookie sheet, forming a rectangle. Brush on the garlic oil. With the tips of your fingers, make dents in the surface of the dough, about one inch apart. Sprinkle on the rosemary leaves. Allow focaccia to rise for 30 minutes. Preheat oven to 400 degrees. Add sliced onion, tomato and mozzarella and a light sprinkling of sea salt and bake for 20 to 25 minutes, or until golden.

supraman187

Joined: 12/3/2005

Msg: 8 (view)

You So Ugly.... Posted: 11/27/2006 5:41:10 AM
You so ugly... When you walk into a bank they turn off the cameras. Schools use your face to promote abstinence. Your mama had to get drunk to breast feed. your mamma had to feed you from the next room with a slingshot. The water goes BACK into the shower head! Paris Hilton wouldn't even f*ck you as a kid, you had to trick or treat by telephone. you had to pay your imaginary friend to play with you that every time you look into a mirror, the MIRROR has 7 years bad luck.

supraman187

Joined: 12/3/2005

Msg: 3 (view)

Are guys embarrassed to be romantic? Posted: 11/13/2006 6:13:13 AM
There are still romantic guys out there. Why a lot of guys lack in the romance department could be for many different reasons. Here are just a few... 1. Men and women think differently. What a mans idea of romance is, often is very different from what a womans idea of romance is. Often this can also be due to a lack of communication. Most guys love do to nice things for women, but we can't read your minds because after all, all women are different from each other too! I've known women that hated flowers, hated jewelry, hated guys opening the door for them, and pretty much felt that any "gesture" is somehow trying to rip them of their independace. 2. Selfishness. Both men and women are guilty of this. They often feel that the other person should be doing everything for them, without any consideration of reciprocating the romantic gestures the other person gives. 3. Lack of appreciation. I have had this happen to me. Just one of many examples is... I have taken the time to send her flowers to work, cook a romantic dinner, rent a romantic movie, draw a bubble bath, give her a massage, etc. Just to have her be mean to me because I don't do it for her every single night, and that I shouldn't need to feel appreciated because my sole purpose was to make her happy, and that my happiness didn't matter. So, when a guy does do something romantic for you, let him know how much you appreciate his efforts, and what you thought was the most romantic gesture, so he gets more of an idea of what you like and don't like. Even sending him a card letting him know how you felt about what he did for you. Or giving him some extra attention while making love that night. 4. Greed. No matter how romantic a guy can try to be, some women just feel his efforts are not good enough and he needs to be more romantic, buy her even more expensive gifts, etc. Guys want to give romantic gestures, they really do. But, a lot of us have been jaded from previous relationships and attempts at romance.

supraman187

Joined: 12/3/2005

Msg: 22 (view)

How do you ask people out? Posted: 11/12/2006 6:23:47 AM
Just ask her out to dinner or coffee, or ice cream, etc. Chances are that if she feels the same way about you, she is just as nervous to ask, not to mention that her place of employment might have rules against asking customers out. Or another great way to ask is "Are you going to be in the parking lot alone tonight? I hope so because I'll be waiting for you!"

supraman187

Joined: 12/3/2005

Msg: 4 (view)

Favorite Appetizer Posted: 11/5/2006 8:08:50 PM
Rumaki 12 slices bacon, halved crosswise 24 whole water chestnuts Marinade: 1/4 cup soy sauce 1 teaspoon fresh minced ginger 2 tablespoons dry sherry 1 teaspoon sugar The Rumaki Recipe begins with the marinade: Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the water chestnut pieces and marinate them in the refrigerator for 1/2 hour. Place 1 chestnut piece in the center of each bacon-half, wrap, and secure with a toothpick. Place the Rumaki on a broiler pan or shallow baking pan and broil, about 5 or 6 inches from the heat, until the bacon is crisp, about 10 to 15 minutes. Or, you may bake the appetizers in a 375° oven for 20 to 25 minutes. Serve hot. I also make a brown sugar/soy glaze and drizzle it over the finished product. In a pan over medium heat, add 2 T. of soy sauce with 1/4 cup of brown sugar until sugar is dissolved and glaze starts to become thick. (about 2 minutes) then drizzle over the Rumaki and serve.

supraman187

Joined: 12/3/2005

Msg: 5 (view)

How do I make Chocolate Chocolate Chip cookies Posted: 10/28/2006 3:09:44 PM
Chocolate Chocolate Chip Cookie Recipe 2 1/4 cups flour 1 teaspoon salt 1 teaspoon baking soda 2 sticks butter, softened 1 cup granulated sugar 1 cup packed brown sugar 2 large eggs, beaten 1 tablespoon vanilla 1/2 cup unsweetened cocoa 2 cups total of chocolate chips, white chocolate chips, and/or M&M'S 1 cup chopped walnuts (optional) Instructions 1. Preheat oven to 375 degrees. 2. In a bowl, stir together flour, salt, and baking soda. 3. In another large bowl. stir together butter, sugars, eggs, vanilla and cocoa. 4. Gradually stir flour mixture into butter mixture. Mix until combined. 5. Stir in chocolate chips (and walnuts) until they are evenly distributed. 6. Drop dough by tablespoonfuls onto greased baking sheets. 7. Bake about 10 minutes. 8. Cool on a baking rack.

supraman187

Joined: 12/3/2005

Msg: 73 (view)

Foods you like and everyone else hates Posted: 10/22/2006 1:08:02 PM
I love Rhubarb, but everyone else I know hates the stuff. I make the best muffins with it.

supraman187

Joined: 12/3/2005

Msg: 14 (view)

Garlic Parmesan Chicken Posted: 10/22/2006 1:05:25 PM
Garlic Parmesan Chicken 6 to 8 boneless, skinless chicken breasts 1/2 cup butter 2 cloves garlic minced 1 cup bread crumbs 2/3 cup parmesan cheese 1/3 cup fresh chopped parsley Salt and pepper to taste Melt butter with garlic in a saucepan. Mix together bread crumbs, parmesan cheese, parsley, salt and pepper. Dip chicken breasts in butter and then coat in bread crumb mixture. Place in 13 x 9 baking dish and bake at 350 for 50 to 60 minutes. If there are any other recipes anyone would like please feel free to ask.

supraman187

Joined: 12/3/2005

Msg: 13 (view)

Grilled Chicken Breasts Cordon Bleu Posted: 10/22/2006 1:01:59 PM
Grilled Chicken Breasts Cordon Bleu 1/2 cup shredded Gruyere or Swiss cheese 1/2 cup premium quality diced cooked ham Salt and freshly ground pepper to taste 4 - 6 skinless, boneless chicken breast halves 2 Tbs butter, melted Combine the cheese, ham, salt, and pepper in a small mixing bowl. Place each chicken breast half in between two layers of plastic wrap and pound, using a meat mallet or the bottom of a small heavy pan, until the meat is about 1/4 inch (5 mm) thick. Divide the cheese mixture between the flattened breast halves and fold them in half to cover the filling. Skewer the sides shut with toothpicks, brush both sides with melted butter, and season with salt and pepper. Grill directly over hot coals for 4 to 5 minutes per side, until the meat juices run clear and the cheese is melted. Remove the toothpicks and serve.

supraman187

Joined: 12/3/2005

Msg: 12 (view)

Blackened Chicken Posted: 10/22/2006 12:52:36 PM
Blackened Chicken 1/2 teaspoon paprika 1/8 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1/8 teaspoon ground white pepper 1/8 teaspoon onion powder 2 skinless, boneless chicken breast halves 1 tablespoon vegetable oil Directions: 1 Preheat oven to 350 degrees F (175 degrees C). Mix together paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Rub one side of chicken breasts with spice mixture. 2 Heat oil in a cast iron skillet over high heat for 5 minutes. 3 Place chicken in hot pan, seasoned side down, and cook for 1 minute. Turn, and cook 1 minute on other side. Place breasts on a lightly greased cookie sheet. 4 Bake in preheated oven for 5 to 10 minutes, or until no longer pink and juices run clear.

supraman187

Joined: 12/3/2005

Msg: 11 (view)

Chicken Scarpariella Posted: 10/22/2006 12:50:57 PM
Chicken Scarpariella Ingredients 4 boneless, skinless chicken breasts 1 t. salt 1/2 t. pepper 1lg clove garlic, minced 1T. fresh parsley 2 t. dried rosemary 1 C. dry white wine 1 C. heavy cream 1/2 c. fresh parmesan cheese Hot pasta, your choice Directions Wash and dry chicken pieces. Sprinkle with salt and pepper. Heaat oil in large skillet. Brown chicken over high heat. Add garlic. Lower heat and saute for 10 minutes. Drain. Add parsley, rosemary and wine. Simmer about 15 minutes or until wine evaporates and chicken is done. Remove chicken to a platter. Add cream to skillet. Boil until reduced by half and thickened, scraping drippings. Return chicken to skillet. Cook 3 or 4 minutes to heat through. Sprinkle with Parmesan cheese and serve over hot pasta. Garnish with lemon wedges and mint sprigs. To double, use 2 skillets.

supraman187

Joined: 12/3/2005

Msg: 10 (view)

Chicken Kiev Posted: 10/22/2006 12:50:08 PM
Chicken Kiev Ingredients 8 tablespoons (1 stick) unsalted butter, room temperature 1 teaspoon dried parsley 1 teaspoon dried tarragon 1 teaspoon kosher salt, plus extra for seasoning chicken 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken 4 boneless, skinless chicken breast halves 2 large whole eggs, beaten with 1 teaspoon water 2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling Vegetable oil, for frying Directions Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer. Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper. Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight. Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan. Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F. Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

supraman187

Joined: 12/3/2005

Msg: 13 (view)

If you had no STD's,Would you consider dating someone who did? Posted: 10/18/2006 6:20:01 AM
As a clean 27 y/o male, I would have to say that it depends entirely on how you feel about her. If she is someone that you could spend the rest of your life with then you have to decide if that is a risk you are willing to take. How would you feel if you were in her place? Also, keep in mind that there are precautions that you can take to minimize the risk of contracting anything, and that there a thousands of couples that have been together for 30 years in the same situation that never contract and STD, or STI from their partner. You just have to be sure about the future of your relationship with her. And to be honest, if she is that forthcoming about her situation right away, she cares about you a lot. There is also a lot of mis-information about STD's and STI's. Make sure you and your partner read up about what she has, and even talk to a Dr. to see what your options are.

supraman187

Joined: 12/3/2005

Msg: 133 (view)

They say breakfast is the most important meal of the day... do you agree... what did you have today? Posted: 10/17/2006 5:23:25 AM
For me there is nothing better than fresh crepes in the morning with strawberries and whipped cream, or popovers with fresh peach melba jam.

supraman187

Joined: 12/3/2005

Msg: 37 (view)

Would you sleep with your clone? Posted: 10/16/2006 5:48:52 AM
^^^^^^Would you like me come over and you can pretend that I am your clone?

supraman187

Joined: 12/3/2005

Msg: 35 (view)

Would you sleep with your clone? Posted: 10/16/2006 5:42:20 AM
Technically, haven't we all f*cked ourselves at some point in our lives?

supraman187

Joined: 12/3/2005

Msg: 7 (view)

women and why they think men should buy everything ???? Posted: 10/16/2006 5:37:54 AM
If he's taking hookers out to dinner first, then he must be really need to get laid.

supraman187

Joined: 12/3/2005

Msg: 51 (view)

Sexiest Halloween Costume? Posted: 9/22/2006 9:40:23 AM
This has my vote for sexiest costume... http://i73.photobucket.com/albums/i216/babywiththepower/rainbowbright.jpg It is the adult rainbow bright. Now if I could only find a girlfriend, especially one that will wear it.

supraman187

Joined: 12/3/2005

Msg: 4 (view)

sausage making 0:) Posted: 9/21/2006 12:01:53 AM
Since you both seem to know a lot... Would either of you be willing to share a great recipe for Italian Sausage and/or Bratwurst? As well as any tips?

supraman187

Joined: 12/3/2005

Msg: 20 (view)

Favourite Pies Posted: 9/9/2006 10:58:23 PM
Anyone happen to have a recipe that is close to the French Silk Pie that Bakers Square has?

supraman187

Joined: 12/3/2005

Msg: 3 (view)

A fun surprise Posted: 9/4/2006 12:51:49 PM
It is said that Nutmeg, when taken in excess, is supposed to get you slightly high, simular to but not as bad as what marajuana does. I don't know what to think of this claim, but anyone who is willing to consume that much nutmeg just to try to get high is either an idiot and/or a hippie!

supraman187

Joined: 12/3/2005

Msg: 15 (view)

What would be the first meal you'd cook for the lady your interested in? Posted: 9/2/2006 11:45:48 AM
Beef Burgundy over egg noodles, pan roasted rosemary garlic potatoes, steamed broccoli and freshly baked rolls. Followed by a chocolate mousse with burnt rum.

supraman187

Joined: 12/3/2005

Msg: 3 (view)

Anybody have a quick and easy pasta sauce recipe? Posted: 9/1/2006 10:21:46 AM
Here is a basic meat sauce recipe. You can add any vegetables that you like and adjust it to your taste. Basic Meat Sauce Ingredients 2 tablespoons olive oil 1 cup chopped onion 1 garlic clove, minced 1/2 pound lean ground beef 2 links of Italian Sausage (Mild or Hot) 1 can (28 ounces) Italian style peeled plum tomatoes with juices. (crush by hand) 1 can (15 ounces) tomato sauce 1 can (6 ounces) tomato paste 2 tablespoons coarsely chopped Italian flat leaf parsley Salt 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 teaspoon coarsely ground black pepper, to taste 1 whole bay leaf Directions Heat oil in a large heavy saucepan, add onion; sauté over low heat, stirring until tender and golden, about 5 minutes. Add the garlic, sauté 1 minute. Meanwhile brown the ground beef in a skillet, stirring to crumble meat; drain off fat; add to the onion mixture. Add the tomatoes, tomato sauce, 1 tomato sauce can filled with water, the tomato paste, parsley, 1 teaspoon salt, the basil, oregano, pepper, and bay leaf. Heat over medium low heat to simmering. Simmer, uncovered, over low heat, stirring occasionally until sauce is thickened and flavorful, about 1 hour 15 minutes. Makes 6 cups.

supraman187

Joined: 12/3/2005

Msg: 18 (view)

Bailey Irish Cream Posted: 8/29/2006 5:59:24 AM
FiestyBlonde, I figured that you were joking, but when someone calls B.S. on me, I have to follow through. :c)

supraman187

Joined: 12/3/2005

Msg: 14 (view)

Bailey Irish Cream Posted: 8/28/2006 2:06:25 PM
he he that was funny. Do you have proof? Op, im going to make this soon. Thanks! Here is my proof, although I was off on the date. It was actually in December 2005: http://forums.plentyoffish.com/datingPosts2753786.aspx#2835403 Also, Here is an improved version of the Kaluha recipe that I posted in the same post I referenced above. Kahlua Coffee Liqueur 2 cups ground coffee beans (medium roast pure arabica beans if possible) or 1/2 cup of premium instant coffee powder 3 cups boiling water 1 1/2 cups granulated sugar 1/2 cup light brown sugar 3 cups vodka (you can use whatever you like, but I wouldn't use the good stuff) 1 vanilla bean or 1 tsp. burbon vanilla extract 1 tsp. glycerin Combine boiling water and ground coffee, strain through sieve or coffee filter. Combine coffee and sugars, in a saucepan and heat for 5 minutes, until the sugar dissolves. Allow to completely cool. Stir in alcohol, vanilla, and glycerin. Bottle the mixture up and let sit in a cool dark place for at least a month for the flavors to develop.

supraman187

Joined: 12/3/2005

Msg: 9 (view)

Bailey Irish Cream Posted: 8/27/2006 3:18:28 PM
This is the exact recipe that I posted in January. It's an original recipe I might add. If anyone is interested in knowing how to make other types of alcohol, feel free to make a request and I will post it.

supraman187

Joined: 12/3/2005

Msg: 35 (view)

Making your stew thicker Posted: 7/14/2006 2:24:44 AM
I agree that cornstarch leaves a certain underlying taste in certain uses, one of them being stews. However, potato starch is an excellent alternative. It thickens extremely, and doesn't add any flavor to the stew. Just simple add a few Tablespoons to a 1/4 cup of water, bring the stew to a slow boil, and add as much potato starch as needed to bring the stew to the desired thickness.

supraman187

Joined: 12/3/2005

Msg: 2 (view)

Bourbon Chicken Like you find in the malls Posted: 7/14/2006 2:19:46 AM
The Big Easy Bourbon Chicken Recipe: 1 pound skinless chicken leg or thigh meat, cut into chunks 1/2 cup soy sauce 1/2 cup brown sugar 1/2 teaspoon garlic powder 1 teaspoon ground ginger 2 tablespoons dried minced onion(or 1 tablespoon onion powder) 1/2 cup bourbon 1. Mix soy sauce, brown sugar, garlic powder, ground ginger, dried minced onion and bourbon in a bowl. Add chicken and toss well. Cover and refrigerate (stirring often) for several hours or overnight. 2. Bake chicken in a single layer of a baking pan at 350 degrees for about 45 minutes, basting every 10 minutes. Remove chicken and serve over rice.

supraman187

Joined: 12/3/2005

Msg: 190 (view)

can non-pot smokers handle pot smokers? Posted: 4/18/2006 12:37:35 AM
I personally have never smoked pot or cigarettes, and never will. However, just because I don't feel the need to do it doesn't mean there is anything wrong with it. The fact of the matter is that I would much rather work with someone that is mellowed out and high at work, than someone on an anti-depressant. There are tons of prescriptions out there that are 1000 times worse than pot. People seriously need to get more facts about the wars that they choose to start. Here is a fact. It's all about money... One of the main reasons why marijuana is illegal is because there would be no money in it for the private business sector because it is too easy for people to grow themselves in any climate. Unlike tobacco which takes humidity and lots of sun to grow. Speaking of tobacco, did you know that the governments reports saying that tobacco causes illness and death was completely false? Check it out here: http://www.sepp.org/reality/courtrules.html

supraman187

Joined: 12/3/2005

Msg: 2 (view)

Anyone ever made Potato Pancakes? Posted: 4/18/2006 12:04:50 AM
My moms recipe for Potato Pancakes 6 large potatoes, peeled 1 egg 1 T. flour 1/4 t. baking powder 1 t. salt Grate 6 large potatoes into a bowl. Drain/squeeze off most of the water. Add 1 beaten egg and add 1 tablespoon flour, 1/4 teaspoon baking powder and 1 teaspoon salt. Fry the mixture by spoonfuls in about 1/4 inch hot oil, turn and brown the other side. Makes about 12 pancakes. My mom always made these with a simple syrup to pour over them, and I do this as well. You make the simple syrup by taking 3/4 cup sugar, and 1/4 cup water and microwave, or boil on the stovetop until liquid is clear. Pour hot syrup over pancakes.

supraman187

Joined: 12/3/2005

Msg: 15 (view)

Please Tell Me HOW to Cook Rice! Posted: 2/4/2006 2:05:17 PM
I have noticed quite a few people say not to rinse the rice before you cook it. That is wrong. While it is not required to wash the rice, it is actually the excess starch that can make the rice into mush. And if you want to make a proper sticky rice (like you get at chinese restaurants) you must wash the rice first. Also, like a few people have posted, a rice cooker is a fool proof way to get perfect rice every time.

supraman187

Joined: 12/3/2005

Msg: 56 (view)

Jello made of animals??? Posted: 1/31/2006 11:31:02 AM
Also keep in mind that even desserts such as ice cream have gelatin in it to create that smooth creamy texture. (It helps to prevent the ice crystals from forming.) I guess it shows how we have become as a society when people don't even realize where their food is created from. Not even 50 years ago people would use every part of the cow, or the pig, or the chicken... Whether is be blood soup, head cheese, rocky mountain oysters, fried chicken feet, etc. Asian cultures still use every part of the animals to this day, so it's not as uncommon as one might think. and to SleepingPuma: Emes Kosher Gel - made from seaweed, they make plain and flavoured, sweetened gelatins. Also agar agar can be used, another seaweed product. I'm a total vegetarian, or at least I try to be... so I've been aware of the animal source of gelatin for years. My daughter has a recipe for marshmallows (yes, they're made with gelatin) made with Emes Kosher Gel, and they're very good. This is partially true, agar-agar is also made with cultured red algae. (Yes, red algae, as in a red from of what grows in your fishtank)

supraman187

Joined: 12/3/2005

Msg: 10 (view)

Animals and plates Posted: 1/31/2006 11:19:10 AM
There were actually a few studies on who's mouth is cleaner, and the answer is .... neither. Considering the fact that a clean mouth means one that is less likely to cause disease, and considering that germs tend to be species specific the following can be said. Generally, humans are immune to most dog germs. Likewise, human germs generally won't harm a dog. But human germs can harm humans, of course. Now it also depends on when you test. If your dog just got done eating that dead squirrel in your backyard, chances are at that time, the dogs mouth is filled with harmful bacteria and is more likely to harbor disease.

supraman187

Joined: 12/3/2005

Msg: 15 (view)

Any great Soft or chewy cookie recipes out there ? Posted: 1/26/2006 2:34:42 PM
I don't share these with many people, but I am feeling extremely giving today, so you should all feel special. I created these recipes to mimic the types of soft and/or chewy cookies that you get in a gourmet bakery. These always get rave reviews, so I hope that you enjoy them. Bakery Style Peanut Butter Cookies Ingredients 1/2 cup unsalted butter, melted, cooled 1/2 cup sugar 1/2 cup packed dark brown sugar 1 egg 1/2 cup crunchy peanut butter 1 1/4 cups all purpose flour 1/2 tsp. baking powder 1/4 tsp salt 1/2 cup coarsely chopped unsalted roasted peanuts Directions Heat oven to 375 degrees. Line 2 baking sheets with parchment paper. In large bowl, whisk together melted butter, sugar and brown sugar. Whisk in egg until well blended. Stir in peanut butter. In medium bowl, whisk together flour, baking powder, and salt. Stir into butter mixture. Stir in peanuts. Use #16 cookie scoop or 1/4 cup measure to scoop up balls of dough. place on baking sheets, leaving 3 inches between cookies. Flatten gently into 3-inch rounds. Bake 12 to 14 minutes or until light golden brown around edges but still slightly soft. Remove from oven, and immediatly slide parchment paper onto wire racks to cool. ______________________________________________________________________________________________ Bakery Style Triple-Chocolate Chip Cookies Ingredients 1/2 cup unsalted butter, melted, cooled 1/2 cup packed dark brown sugar 1/4 cup sugar 1 egg 1 tsp. vanilla extract 1 1/4 cups all purpose flour 1/2 tsp. baking powder 1/2 tsp kosher salt 1/2 cup coarsely chopped pecans or walnuts 1/3 cup dark chocolate chips 1/3 cup semisweet chocolate chips 1/3 cup milk chocolate chips Directions Heat oven to 375 degrees. Line 2 baking sheets with parchment paper. In large bowl, whisk together melted butter, brown sugar, and sugar. Whisk in eggs and vanilla until well blended. In medium bowl, whisk together flour, baking powder, and salt. Stir into butter mixture. Stir in all remaining ingredients. Use #16 cookies scoop or 1/4 cup measure to scoop up balls of dough. place on baking sheets, leaving 3 inches between cookies. Flatten gently into 3-inch rounds. Bake 10 to 14 minutes or until light golden brown around edges but still pale in center and slightly soft. Remove from oven, and immediatly slide parchment paper onto wire racks to cool. ___________________________________________________________________________________________ Bakery Style Oatmeal Cookies Ingredients 1/2 cup unsalted melted butter, melted, cooled 1/2 cup packed dark brown sugar 1/3 cup sugar 1 egg 1/2 tsp. vanilla extract 3/4 cups all purpose flour 1 tsp. baking powder 1/4 tsp. salt 1 1/2 cups old-fashioned rolled oats 1/2 cup coarsely chopped walnuts (optional) Directions Heat oven to 375 degrees. Line 2 baking sheets with parchment paper. In large bowl, whisk together melted butter, brown sugar and sugar. Whisk in eggs and vanilla until well blended. In medium bowl, whisk together flour, baking powder and salt. Stir into butter mixture. Stir in all remaining ingredients. Use #16 cookies scoop or 1/4 cup measure to scoop dough. Place on baking sheets, leaving at least 3 inches between cookies. Gently flatten into 3 inch rounds. Bake 12 to 15 minutes or until light golden brown around edges but still pale in center and slightly soft. Remove from oven, and immediatly slide parchment paper onto wire racks to cool. ____________________________________________________________________________________________ Bakery Style Lemon Sugar Cookies (My Favorite) Ingredients Cookies 1/2 cup unsalted melted butter, melted, cooled 1/2 cup sugar 1/4 cup packed light brown sugar 1 egg 1 tsp. vanilla extract 2 tsp. grated lemon peel 1 1/4 cups all purpose flour 1/2 tsp. baking powder 1/4 tsp. salt Glaze 1/2 cup powdered sugar 1 Tbls. lemon juice 1/4 tsp. grated lemon peel Directions Heat oven to 375 degrees. Line 2 baking sheets with parchment paper. In large bowl, whisk together melted butter, sugar and brown sugar. Whisk in eggs, vanilla and 1 Tbls. lemon peel until well blended. In medium bowl, whisk together flour, baking powder and salt. Stir into butter mixture. In a small bowl, whisk together all glaze ingredients. Use #16 cookie scoop or 1/4 cup measure to scoop dough. Place on baking sheets, leaving at least 3 inches between cookies. Gently flatten into 3 inch rounds. Bake 10 to 12 minutes or until just golden brown around edges but still pale in center and slightly soft. Remove from oven, and immediatly slide parchment paper onto wire racks. Cool 5 to 10 minutes. Brush glaze over cookies; cool completely. ____________________________________________________________________________________________ Bakery Style Ginger-Molasses Cookies Ingredients 3/4 cup unsalted melted butter, melted, cooled 3/4 cup packed dark brown sugar 1 egg 3/4 cup mild molasses 3 cups all purpose flour 2 tsp. ground ginger 2 tsp. ground cinnamon 1 tsp. ground nutmeg 1 tsp. ground cloves 1 tsp. baking soda 1/2 teaspoon salt 1/4 cup sugar 2 Tbls. coarsely chopped crystallized ginger Directions Heat oven to 375 degrees. Line 3 baking sheets with parchment paper. In medium bowl, whisk together melted butter and brown sugar. Whisk in egg and molasses until well blended. In another medium bowl, whisk together all remaining ingredients except sugar and crystallized ginger. Stir into butter mixture. Cover and refrigerate at leat 1 hour. Meanwhile, place sugar and crystallized ginger in food processor; pluse until finely ground. Pour into small bowl. Working with 1/3 of dough at a time (keep remaining dough refrigerated), use #16 cookies scoop or 1/4 cup measure to scoop dough. Roll into 1 3/4-inch balls. Lightly roll and press each ball in crystallized ginger mixture, and place on baking sheets, leaving about 3 inches between cookies. Gently flatten into 2 1/4 inch rounds. Bake 12 to 15 minutes or until just golden brown around edges but still slightly soft. Remove from oven, and immediatly slide parchment paper onto wire racks to cool. ________________________________________________________________________________________ "Kitchen Sink" Chocolate Chunk Cookies Ingredients 1/2 cup unsalted melted butter, melted, cooled 1/2 cup dark brown sugar 1/4 cup granulated sugar 1 large egg 1/2 tsp vanilla extract 1 1/4 cups all-purpose flour 1/2 tsp salt 1/4 teaspoon baking powder 1/4 cup peanut butter chips 1/4 cup toffee chips 1/4 cup mini-marshmallows 1 cups imported semisweet chocolate chunks Heat oven to 375 degrees. Line 2 baking sheets with parchment paper. In large bowl, whisk together melted butter, brown sugar, and sugar. Whisk in eggs and vanilla until well blended. In medium bowl, whisk together flour, baking powder, and salt. Stir into butter mixture. Stir in all remaining ingredients. Use #16 cookies scoop or 1/4 cup measure to scoop up balls of dough. place on baking sheets, leaving 3 inches between cookies. Flatten gently into 3-inch rounds. Bake 12 to 14 minutes or until light golden brown around edges but still pale in center and slightly soft. Remove from oven, and immediatly slide parchment paper onto wire racks to cool.

supraman187

Joined: 12/3/2005

Msg: 14 (view)

What new dish would you like to try making? Posted: 1/19/2006 5:17:08 AM
Actually, Pasties are still made to this day. Although they are more like a pot pie than they are a calzone. They are primary filled with Potatoes, Turnips, Peas, and Chicken or Beef. The crust also has more of a buttery flaky texture to them. A very good comfort food on a cold day. Here is a basic recipe: Pasties Ingredients: 3 cups flour 1 cup lard, ground fine 1/4 cup lard 1 teaspoon salt 6-7 Tablespoons cold water 1 1/2 pounds diced or cubed beef potatoes turnips onions butter To Make: Blend lard into flour. Add suet, then cold water. Roll dough out. Add half inch layer of cubed potatoes seasoned with salt and pepper. Then a thin layer of sliced turnips, then a very fine layer of chopped onion. Cover this with part of the beef and pork mixture, season again, adding parsley. Fold dough over, crimp edges. Slit top, put on a greased cookie sheet, and bake at 400 degrees F for 1 hour

supraman187

Joined: 12/3/2005

Msg: 1 (view)

Best Sandwich Recipe, Hot or Cold. Posted: 1/16/2006 8:47:29 AM
I think that we can all agree that there is nothing like a good sandwich. The combination of flavors and textures that a great sandwich can provide is only limited to the makers imagination. So, with that said, let's hear everyones favorite sandwich recipes... Chicken Parmesan Sandwish 4 skinless boneless chicken breasts 1 loaf of crusty french bread 1 can or recipe of your favorite pizza sauce 1/2 cup of italian seasoned bread crumbs 4 slices mozzerella 4 slices provolone olive oil Butterfly chicken breasts, and pound to about 1/4 in thin. Press in bread crumbs until well coated. (You can use an egg wash if you like, but I never have an issue with the breadcrumbs not sticking.) Saute chicken breasts in olive oil in a medium hot pan until nice and brown. While chicken breasts are cooking, slice french bread in 1/2 (horizontally \ lenthwise) and toast under a broiler, once toasted spread pizza sauce on the bottom, and put slices of cheese on the top, and broil again until sauce is warm and cheese is melted. Add chicken breasts, fold sandwich over, and serve. ______________________________________________________________________________________ Chicago-Style Italian Beef Sandwiches 1 (5 to 7 pound) rump roast 2 cups boiling water 2 beef flavor bouillon cubes 1 teaspoon dried marjoram 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon hot pepper sauce, more or less, depending upon taste Salt and pepper to taste 2 tablespoons Worcestershire sauce 6 garlic cloves, peeled and mashed 1/2 cup chopped green bell pepper 2 or more loaves Italian or Vienna bread, French or any hard, crusty bread. Place roast on a rack, in an open 13 x 9-inch roasting pan with the rack in it. Preheat oven to 325 degrees F. Bake, allowing 25 minutes per pound. Roast will be rare. Cool, and slice very thin. To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube for each cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes. Add the thinly sliced beef and cover. Marinate in gravy in refrigerator overnight. The next day, heat thoroughly, and serve warm on the French bread, along with a crisp, green salad. __________________________________________________________________________________ Crab Melt Sandwiches 1 pound fresh lump crab meat, picked over 2 tablespoons fresh lime juice, or to taste 1/2 cup mayonnaise 2 teaspoons coarse-grained mustard 4 (1-inch thick) slices Italian bread, with crust removed 4 teaspoons freshly grated Parmesan Unsalted butter, softened, if desired Preheat broiler. Put crab meat in a bowl and add 1 tablespoon lime juice and toss to combine. In a small bowl, whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour sauce over crab and toss to coat. Season crab mixture with salt and pepper and chill, covered, for 30 minutes. Lightly toast bread. Lightly butter toast. Spoon one fourth crab mixture into 1/2 cup measure. Holding toast on top of mixture in measure, invert crab onto the toast an set on an ungreased baking sheet. Repeat procedure with remaining crab mixture and toast and sprinkle 1 tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes. ______________________________________________________________________________________ Fiesta Steak Sandwich 1 strip steak 1 hoagie roll Sliced avocado Sliced tomato Shredded lettuce Prepare strip steak by pan frying or broiling. Prepare Fiesta Mayo while steaks are cooking. Place a sliced Cheddar or jack cheese on the steak during the last minute of cooking to melt. Fiesta Mayo 1/2 cup mayonnaise 1/2 teaspoon garlic powder 1/2 teaspoon crushed red pepper 1 teaspoon fresh finely diced cilantro 1 teaspoon lime juice Mix all ingredients together until creamy. Toast a hoagie roll. Spread fiesta Mayo on both sides of the bun. Place the steak with cheese on the bottom side of the roll. Top with sliced avocado, tomato and lettuce, then add the top side of the roll. _____________________________________________________________________________________ Grilled Eggplant Burgers 6 slices peeled eggplant, 1/2 inch thick 2 tablespoons olive oil 4 ounces goat cheese 1/4 cup sun dried tomatoes in oil 1/4 cup pine nuts 12 thin slices good quality bread, toasted Grill, broil or sauté the slices of eggplant that have been brushed with oil until brown and soft. Place the eggplant slices on the bread and top with goat cheese, sun dried tomatoes and pine nuts. Top with remaining slices of bread and serve.

supraman187

Joined: 12/3/2005

Msg: 7 (view)

brining chicken Posted: 1/14/2006 5:57:28 PM
I also add vinegar, plus any herbs and spices to the brine, such as paprika, pepper, poultry seasoning, or even liquid smoke or soy sauce. Oh, and I was going to try my hand at making fried chicken, anyone care to share any tips or recipes for a good spicy, crunchy, southern fried chicken. Maybe even something with a cajun twist?

supraman187

Joined: 12/3/2005

Msg: 22 (view)

Rhubarb, love it or hate it? Posted: 1/12/2006 5:44:50 AM
Per request, here are some additional recipes: Cinnamon Topped Rhubarb Muffins Ingredients: 1/2 cup brown sugar, firmly packed 1/4 cup butter 1 (8oz) cup sour cream 2 eggs 1 1/2 cups all-purpose flour 3/4 tea baking soda 1/2 tea cinnamon 1 1/2 cups chopped rhubarb Cinnamon Sugar: 2 Tbls sugar 1 tsp cinnamon Directions: Preheat oven to 375 F. In large bowl combine brown sugar and butter. beat at meduim speed until sugar is dissolved (1-2 min). Add sour cream and eggs; continue beating ; scraping bowl often, until combined (1-2 min) In a medium bowl, stir together flour, baking soda and 1/2 tsp cinnamon. By hand, stir flour mixture into sour cream mixture just until moistened. Fold in rhubarb. Spoon into greased muffin pans. In small bowl stir together 2 Tbls sugar and 1 tsp cinnamon, and sprinkle on top of each muffin. Bake for 25 to 30 min or until lightly browned and toothpick inserted in center of cupcake comes out clean. Cool 10 min; remove from pans. _____________________________________________________________________________________ Rhubarb Tart Directions: Crust: 1 2/3 cups all purpose flour 1/4 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces 1/4 cup sugar 2 large egg yolks 2 tablespoons (or more) ice water 3 tablespoons apricot jam Filling: 1 cup sugar 1/3 cup water 3 3 x 1/2-inch strips lemon peel (zest only) 1 cinnamon stick, broken in half 2 pounds fresh rhubarb, trimmed, cut diagonally into 1/2-inch-thick pieces (about 6 cups) Instructions: For crust: Mix flour and salt in processor. Add butter and cut in, using off/on turns, until mixture resembles coarse meal. Add sugar and egg yolks and process briefly to blend. Add 2 tablespoons water and process just until moist clumps form. If dough is dry, add more water by teaspoonfuls to moisten. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until dough is firm enough to roll, about 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling.) Preheat oven to 350F. Roll out dough disk on floured surface 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim crust overhang to 1/4 inch. Fold overhang in, creating double-thick sides. Freeze tart crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake until crust is golden brown, piercing with fork if bubbles form, about 15 minutes. Brush crust with jam and bake until jam is set, about 5 minutes more. Transfer pan to rack and cool. For filling: Combine sugar and water in heavy large skillet over low heat. Stir until sugar dissolves. Add lemon peel and cinnamon stick. Increase heat and bring to boil. Add rhubarb and bring to boil. Reduce heat to medium-low. Cover pan and simmer until rhubarb is just beginning to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely. Using slotted spoon, remove rhubarb from cooking liquid and arrange in concentric circles in crust. Strain cooking liquid into heavy small saucepan. Boil liquid until reduced to 1/4 cup, about 5 minutes. Cool syrup completely. Spoon syrup over rhubarb. (Can be prepared 6 hours ahead. Let stand at room temperature.)

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