matcom
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Wed Jun-27-07 02:58 PM
Original message |
I'm making the biggest chef salad known to man for dinner tonight |
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with:
fresh romaine hearts hard boiled egg prosciuto de parma fresh provalone cotto salami hot pepper rings butter/garlic crutons carrots cucumber garden tomatos Greek dressing
because it is TOO FUCKING HOT TO COOK!
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MissMillie
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Wed Jun-27-07 03:00 PM
Response to Original message |
1. I think you're on my way home |
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can I join you?
(I'm not cooking either. I was thinking crackers w/ cheese, ham & salami slices, and sliced tomatoes.... and lemonade. I'd drink beer but I'm trying to avoid the calories.)
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matcom
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Wed Jun-27-07 03:03 PM
Response to Reply #1 |
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bring over your humping shoes :D
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Midlodemocrat
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Wed Jun-27-07 03:03 PM
Response to Original message |
3. Did you try that Maggiano's House Dressing Recipe I posted? |
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Man, it is some good stuff.
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matcom
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Wed Jun-27-07 03:04 PM
Response to Reply #3 |
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or did I forget about it?
:shrug:
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Midlodemocrat
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Wed Jun-27-07 03:07 PM
Response to Reply #4 |
6. Here. Incredibly good with a bit of shaved parmesan. |
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Also, I halved the recipe because I don't have a huge blender. It's delicious. And it tastes exactly like the restaurant's dressing.
Maggiano's House Italian Dressing:
1 oz. Colemans dry mustard 1/3 cup sugar 3/4 cup water 1 oz. garlic -- finely chopped 1/4 cup red vinegar 1 cup white vinegar salt -- to taste 1 qt. corn or canola oil 1 cup virgin olive oil 2 tsp. crushed red pepper 2 tsp. fresh ground pepper 1 tsp fresh oregano
Combine mustard, sugar, water, red and white vinegar, and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend for 2-3 minutes. Transfer to bowl and add remaining ingredients with wire whisk. Store in sealed containers in refrigerator. This makes 2 quarts of dressing.
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ohiosmith
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Wed Jun-27-07 03:06 PM
Response to Original message |
5. So, where's the chef? Fresh or frozen? |
tandot
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Wed Jun-27-07 03:08 PM
Response to Original message |
7. What...NO artichoke hearts and olives??? |
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I love the prosciutto de parma YUMMY
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matcom
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Wed Jun-27-07 03:09 PM
Response to Reply #7 |
8. oh i DO have artichoke hearts! |
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good call!
the olives? not so much :puke:
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Midlodemocrat
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Wed Jun-27-07 03:11 PM
Response to Reply #8 |
9. Boy. Good thing for you kick-ass-bob isn't here. |
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He'd kick your ass for that olive crack.
:rofl:
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DU
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Thu May 02nd 2024, 11:35 PM
Response to Original message |