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#11 | |
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Executive Chef
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I put some frozen homemade pizza dough in the fridge last night to thaw, so pizza and probably a salad.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller |
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#12 | |
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Assistant Cook
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this forum makes me hungry....
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#13 | |
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Executive Chef
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Your typical tuna salad with, mayo, red onion, lemon pepper, celery seed, egg, and usually I use sweet relish, but the store was out so I'm using sweet and sour cornichons tossed with some dill. Served over a bed of lettuce drizzled with a little olive oil and red wine vinegar some toasted almonds tossed on top and deviled eggs to the side.
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Go Sooners Last edited by abjcooking; 04-22-2008 at 01:19 PM. |
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#14 | |
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Certified Master Chef
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I think I'll grill some chicken, throw some BBq sauce on it. Not sure. I'll see if I feel like stopping for some chicken it's too late to thaw and marinate any.
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Not that there's anything wrong with that..... |
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#15 | |
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Senior Cook
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An attempt at my first gluten-free waffles. (Not really in the mood to prepare anything elaborate today).
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#16 | |
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Senior Cook
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BBQ ribs with my own dry rub, cole slaw, and corn on the cob.
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#17 | |
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Banned
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Pho Bo, crusty bread and a slice of Antonella garden vegetable and sweet basil cheese.
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#18 | |||
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Certified Executive Chef
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Quote:
Quote:
I just love how Uncle Bob starts his meal with Bourbon? ![]()
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Practice safe lunch. Use a condiment. |
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#19 | ||
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Senior Cook
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Quote:
I was surprised to find some. It is not local corn, we won't see that for several months. I got this as Wal-Mart. Was pretty good Sunday so I went and got a few more ears tonight. I love corn with bbq ribs. |
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#20 | |
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Certified Master Chef
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stir-fried beef with carrots and onions. bottled ginger and sesame teriyaki glaze. may juice a Cara Cara orange to add to the glaze (they seem to go bad fast).
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Kool Aid - Think before you drink. |
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