Food and Recipe's

Posting these food challenges remind of a story of what happened to me when I was 13-14 years old. My friend and I went to a W.T. Grants department store that had a little restaurant called "Bradford House". I was really thin, but I could put some food away. I ended up ordering the "All you can eat" fried shrimp platter for $1.49. My friend didn't have any money so he didn't order food. I'm not a seafood eater but I do like shrimp. So I got the first platter which was shrimp, french fries and a spoonful of coleslaw. I wolfed that down and asked for more shrimp. The waitress brought out the second helping of shrimp with more fries. By that time I was more interested in the shrimp than the fries so I ate the shrimp and gave the fries to my friend. I was eating shrimp like Grant took Richmond and in the meantime my friend was still eating the fries off every order while I ate the shrimp. It was probably the 9th or 10th time I asked for more shrimp,the waitress said that I couldn't have any more. She explained that the cook was pissed that I was keeping him busy making shrimp and decided that I was cheating by letting my friend eat the fries while I ate the shrimp. I told her the sign said all the SHRIMP you can eat, it didn't say anything about having to eat the fries too. She said "I know, I agree with you". Then she offered to pay for my friend to get the deal so we could continue our feast. I politely declined because I was getting a little full by than and decided I had gotten my money's worth out of the deal. I thought that was really cool of her to offer that. I left her what I thought was a good tip of 50 cents.
 
Simple recipe to avoid messing up your butter with people rolling their corn in it. I personally prefer this method to the traditional, and it's also less messy (extra big win when kids are eating):



Corn on the cob boiled in milk and butter


5 ears Corn, 5-6 ears is fine
1 cup Milk
1 stick Butter



1. Place corn in pot of water.

2. Bring water to a boil.

3. Add milk and butter to pot.

4. Cook for about 8 minutes, or until corn is done.

5. Serve.



Notes:

  1. You shouldn't need any more butter, but putting some on the table is still the polite thing to do.
  2. While mine doesn't, some versions of this recipe add a bit of sugar (up to 1/4 cup).
  3. I've never tried this with more than a half dozen ears of corn in the pot, so I can't confirm/deny whether it holds up if you go beyond that number, or whether you have to add more butter.
 
A question, When's the last time anyone here has had a root beer float? It's been many years for me. I used to love those and Coke floats.

For those of you who might need a recipe:


Root Beer Float on Simply Recipes



Root Beer Float
PREP TIME5 mins
TOTAL TIME5 mins
SERVING1 float

Ingredients​

  • Vanilla ice cream
  • Root beer


Method​

  1. Spoon a scoop or two of vanilla ice cream into a tall glass. Slowly pour root beer into the glass, allowing the foam to rise and then recede before adding more root beer.
    Serve with straws and spoons.
 
LordSensei1958 said:
View attachment 7233


Lemon bars, those delightful squares of tangy sweetness, have been a beloved treat in many households, especially since their rise to popularity in mid-20th century America. Traditionally, these bars combine a buttery shortbread crust with a zesty lemon filling, offering a perfect balance of rich and refreshing flavors in every bite. However, making them from scratch involves quite a few steps and ingredients, from preparing the crust to creating the lemon custard.
But what if I told you there’s a shortcut that delivers all the joy of lemon bars with just two ingredients? Yes, you heard that right! This simplified version is perfect for when you’re short on time but craving that classic lemon bar tang. It’s also a fantastic recipe for novice bakers looking to impress without the stress.
2-Ingredient Lemon Bars
Ingredients:
1 box of angel food cake mix (16 ounces)
1 can of lemon pie filling (21 ounces)
Instructions:
Preheat and Prep: Start by heating your oven to the temperature recommended on the angel food cake mix box, usually around 350°F (175°C). Grease a 9×13-inch baking dish to ensure nothing sticks.
Mix: In a large bowl, thoroughly combine the angel food cake mix and lemon pie filling. Stir together until the mixture is smooth and no dry spots remain.
Bake: Pour the batter into your prepared baking dish, smoothing the top with a spatula to even it out. Slide into the oven and bake as per the cake mix instructions, typically about 25 minutes, until the top is beautifully golden and a toothpick comes out clean.
Cool and Cut: Allow the bars to cool in the pan on a wire rack for about 10 minutes. This rest time helps them set up for perfect slicing.
Serve: Cut into your desired size of squares or rectangles. For an extra touch of elegance, a light dusting of powdered sugar or a dollop of whipped cream on top can make these simple lemon bars feel like a gourmet treat.
These 2-ingredient lemon bars are a breeze to make and a pleasure to eat. They capture the essence of the traditional dessert with minimal effort, making them perfect for busy days or impromptu gatherings. Enjoy the burst of lemony freshness from your new favorite dessert, and revel in the simplicity and deliciousness of your creation!
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i wonder if it works with yellow cake? angel food cake is meh. is there a link for this so i can print it?
 
 
 
Deus Irae said:
Nice sale on lobsters today, so I'm going to try something new.....


Instant Pot lobster is on the menu tonight.
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Now I want a traditional Maine lobster roll
 
Deus Irae said:
Nice sale on lobsters today, so I'm going to try something new.....


Instant Pot lobster is on the menu tonight.
Click to expand...
I've got some chicken thighs cooking in my crockpot. Again, very simple, chicken thighs, garlic, pepper and soy sauce. Six hours on low and serving with rice and peas.
 
 
 
 
 
Deus Irae said:
Nice sale on lobsters today, so I'm going to try something new.....


Instant Pot lobster is on the menu tonight.
Click to expand...
curious about how this turned out.
 
HSanders said:
curious about how this turned out.
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So go that we've tentatively decided to make this our standard way of doing it. We'll do it again as a test but, as long as it comes out the way this time did, it'll replace boiling as our main way to cook them at home.
 
Deus Irae said:
So go that we've tentatively decided to make this our standard way of doing it. We'll do it again as a test but, as long as it comes out the way this time did, it'll replace boiling as our main way to cook them at home.
Click to expand...
Slow cook? Sous vide?
 
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