The Posse that cooks together...Recipe Thread :)
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*steps carefully around the drool on the floor*
What is a Rhubarb and do I need some?
No seriously... I've never seen or eaten a rhubarb... what do they taste like? I do not believe they grow in the south...
What is a Rhubarb and do I need some?
No seriously... I've never seen or eaten a rhubarb... what do they taste like? I do not believe they grow in the south...
*steps carefully around the drool on the floor*
What is a Rhubarb and do I need some?
No seriously... I've never seen or eaten a rhubarb... what do they taste like? I do not believe they grow in the south...
OMG are you serious.
No-Bake Lemon Cream Pie
This pie is so easy to make and refreshing.
ingredients: 1 (6-oz) can frozen lemonade, thawed 1 (14-oz) can sweetened condensed milk 1- 8 oz container nondairy whipped topping (such as Cool Whip), thawedJuice of 1 lemon 1 (9-inch) pie crust, baked3 Tbsp slivered almonds, toasted
directions:
1. Combine lemonade, sweetened condensed milk, whipped topping, and lemon juice in a large mixing bowl. Beat for 1 minute with an electric mixer set on medium.
2. Spoon into crust. Refrigerate for 2 hours.
3. Sprinkle with almonds and serve.
KITCHEN COUNTER:
Serves: 8. Per Serving: 390 calories, 55g carbs, 6g protein, 16g fat, 160mg sodium, 15mg cholesterol, 1g fiber
This pie is so easy to make and refreshing.
ingredients: 1 (6-oz) can frozen lemonade, thawed 1 (14-oz) can sweetened condensed milk 1- 8 oz container nondairy whipped topping (such as Cool Whip), thawedJuice of 1 lemon 1 (9-inch) pie crust, baked3 Tbsp slivered almonds, toasted
directions:
1. Combine lemonade, sweetened condensed milk, whipped topping, and lemon juice in a large mixing bowl. Beat for 1 minute with an electric mixer set on medium.
2. Spoon into crust. Refrigerate for 2 hours.
3. Sprinkle with almonds and serve.
KITCHEN COUNTER:
Serves: 8. Per Serving: 390 calories, 55g carbs, 6g protein, 16g fat, 160mg sodium, 15mg cholesterol, 1g fiber
Last edited:
Yes I am... unless we call them something different down here. 
Drott,
Is that a lemon ice-box pie? It sounds very similar...
OMG are you serious.
Drott,
Is that a lemon ice-box pie? It sounds very similar...
I think it might be.All I know is you'll want to keep it refrigerated so I'd say yes.
*steps carefully around the drool on the floor*
What is a Rhubarb and do I need some?
No seriously... I've never seen or eaten a rhubarb... what do they taste like? I do not believe they grow in the south...
Rhubarb is amazing! It generally grows best in cooler climates. I can rarely find it out here in CA unless I go up into the foothills to the Farmers Market.
Rhubarb pie
Rhubarb cake - delish
Rhubarb crunch
Rhubarb/strawberry preserves/jam
Rhubarb/strawberry pie
Shall I go on?
That sortof explains why I have never seen it... not many people would consider Texas a cooler climate!!!
What do they taste LIKE though? Is the taste similar to anything else?
Chicken perhaps? Everyone always says things you haven't tried before taste like chicken...
I'm not sure rhubarb compares to anything. I think you'll find it in the spring up north, and in the fall down south. Look for it in your grocery aisle this fall. Maybe it's one of those things you always passed by because it was "foreign" looking but it's been there all along.
I agree it is tart and hard to explain. It has be cut at a certain time of the year or it gets stringy. It looks like a celery stalk but red with a tinge of green, the more red it has means its a little sweeter. When we were young we would pick a stalk and dip it in sugar - yum! When I first started going to the farmers market I saw something that looked just like rhubarb, but it wasn't
It was some kind of chard.
Rhubarb grows in hot climates as well. Even in Texas. Lol
http://www.texasgardener.com/pastissues/julaug03/rhubarb.html
You may not be able to.find it all the fresh in Austin or Texas. You may want to.check an Asian market(they use it for medicinal) or check your local HEB, they usually have frozen.
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http://www.texasgardener.com/pastissues/julaug03/rhubarb.html
You may not be able to.find it all the fresh in Austin or Texas. You may want to.check an Asian market(they use it for medicinal) or check your local HEB, they usually have frozen.
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Hi bamz! I was watching Pitmasters the other night, wondering what you were cooking lately.
Hi bamz! I was watching Pitmasters the other night, wondering what you were cooking lately.
I am on a few forums with some of.the participants on that show. Such as Diva Q
Loaded Baked Potato w/pulled Q'd chicken
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Crispy Roasted Chickpeas (Garbanzo Beans)
Love these for watching telly.I would suggest doubling this cause there additive.and 1 can only makes 2 servings.Who can eat just one.
Ingredients:
One 15-ounce can garbanzo beans
1 1/2 tablespoons olive oil
salt
Spice blend of your choice
Directions:
1. Preheat oven to 400F.
2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.
4. Season with salt and spice blend.
Love these for watching telly.I would suggest doubling this cause there additive.
and 1 can only makes 2 servings.Who can eat just one.
Ingredients:
One 15-ounce can garbanzo beans
1 1/2 tablespoons olive oil
salt
Spice blend of your choice
Directions:
1. Preheat oven to 400F.
2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.
4. Season with salt and spice blend.
Crispy Roasted Chickpeas (Garbanzo Beans)
Love these for watching telly.I would suggest doubling this cause there additive.
Ingredients:
One 15-ounce can garbanzo beans
1 1/2 tablespoons olive oil
Salt
Spice blend of your choice
Directions:
1. Preheat oven to 400F.
2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.
4. Season with salt and spice blend.
Darn I really wish I had a can on hand! I'm definitely making these. YUM!
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