I think it depends on what post you reply to...

Who changed it back?

ME!!!

LOL.. this is gettin to be funny..

BRAT!

LOL.

have a good weekend all! be safe and have fun

I didn't change it to Bugs...I changed it to Dating Troubles...but now I'm changing back to this!

I tried this alfredo recipe (with angel hair pasta instead of fettuccine) and used the "Essence" on my chicken. It was FABULOUS!!!

1 pound dried fettuccine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional

Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.





Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


Combine all ingredients thoroughly.
Yield: 2/3 cup

Very nice! By using the Emeril's seasoning, you basically nudged the alfredo into carbonara territory. Glad it turned out OK.

We did burgers on the grill last night...tonight I'm thinking of chicken fried rice.

Last night we had dinner with friends at their house:
7-layer salad
grilled salmon
green beans
wild rice + almonds
dessert -
cherry strudel and apple pie made with phyllo dough instead of a traditional pastry crust.

This is torture for someone on a low carb diet guys!

Wow...if I ate like that all the time I'd weigh 200 pounds!

That's my goal weight, watch yourself!!

Calling the cooking show leaders..... we want dessert.. got any good suggestions?.. LOL.

I HAVE A TON OF GOOD ONES!!!! What are you looking for?

One of my favorite ones, and there are many variations to it. Take a white cake mix, bake it like normal, put it in the fridge to cool way down. Then take a large box of orange jello and mix only the hot water in to it. Take the cake out of the fridge and poke a bunch of holes in the cake with a tooth pick. Take the jello and pour it all over the cake and put back in the fridge to chill. When the Jello has kind of set pull it out, and serve with whip cream and mandarin oranges. YUM!!!!

My FAVORITE chocolate cake is the recipe on the back of the Hershey's coco can...the frosting is on there too. It is to die for.

Here's a lighter...lower fat...very yummy dessert.

1 angel food cake or pound cake (your preference...home made or store bought) cut into 1 inch cubes
1 LARGE tub of cool whip (you can do the lite) - set aside one cup
1 pint of blueberries (rinsed well) - set aside a handful
2 pints of strawberries halved or quartered depending on size - set aside a handful

In a LARGE glass bowl (a punch bowl looks very pretty) add a layer of cake (1/2 of it), then a layer of cool whip (1/2 of what's left after you've set some aside) and do the same with the strawberries and blueberries. Then repeat with the other half of the ingredients. Now top it with the cool whip you set aside, then arrange the blueberries and strawberries on the top.

Very pretty and very yummy. (I do this almost every 4th of July...red white and blue!)

Oh...I forgot...my other favorite chocolate cake is "Death by Chocolate".

Use a small package of Cook to Serve chocolate pudding and cook till it is ALMOST thick. Dump it into a devil's food cake mix (dry don't add the egg or oil). Stir until moistened and pour into a cake pan. Sprinkle 3/4 bag of mini chocolate chips on the top. Bake as directed on the cake mix. About 5-10 minutes before it's done, add the rest of the mini chips (if you haven't eaten them) and finish baking.

It will be gooey and sticky in the middle...more like a brownie than a cake. YUM!

Nope...the only liquid is the milk from the pudding.

I've been told you could do the same thing with a white or yellow cake mix and butterscotch pudding with butterscotch chips...but I don't like butterscotch so it sounds ick to me.

I have a recipe at home for molten chocolate lava cake. AWESOME and really easy to make. The middle is full of chocolate sauce, TO DIE FOR!!

I'm always on the South Beach Diet. The wild rice would work but I just dont eat rice now.