Anthony needs help
He would also like any recipes that incorporate leeks, jalapenos or squash. He's on a cooking kick. I think he needs his own account!! |
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Anthony should post pics of himself.  |
Joahaeyo wrote: Anthony should post pics of himself.
You can't see his photo because he's an Amish boy...  |
| just because anthony is cute and has hair that curls out a little when it's long doesn't make him an amish boy. he also ISN'T from new jersey... always a plus. |
| I'm not sure I can trust "this isn't anthony."
So does Anthony let you ride on his buggy? |
Joahaeyo wrote: So does Anthony let you ride on his buggy?
LOL  |
Joahaeyo wrote: Anthony should post pics of himself.
ROTFLMAO |
Quote: 2 fully ripened avocados 1 cup diced plum tomatoes 2 tablespoons chopped cilantr. 2 tablespoons lime juice 1 tablespoon tequila 1/2 teaspoon salt Quote: 10 small tomatillos, husks removed, washed and diced
2 cups diced Vidalia® Onions 1 jalapeño, seeded and finely chopped 3 tablespoons finely chopped cilantro 2 tablespoons tequila 2 tablespoons freshly squeezed lime juice 2 tablespoons sugar, or to taste 1 teaspoon salt, or to taste 1/4 teaspoon freshly ground black pepper Instructions Combine all ingredients and season to taste, adding more sugar if too acidic. Refrigerate, covered, until ready to use. Makes approximately 4 cups. Actually once you get the liquids to where you like them, go with whatever you have on hand. It's not rocket science. |
| Who the heck is Anthony???????????????? (Other than my husband (who is certainly not Amish) or my son (who is also not Amish). |
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mandy has a secret................................. |
| What does Anthony want to do with the summer squash? I've got casserole recipes, but my most favorite thing to do with them is bread & fry them. YUMMMY!! |
| I like to mandolin summer squash and then lightly sautee them (like literally for a minute or 2) in a little olive oil and salt and pepper and then add in a little fresh dill at the end.
Or, same as above but add some fresh chopped tomato and basil at the end. I might have more ideas if I know what Anthony looks like |
| Anthony is the kid in the Prince Spaghetti commercials from the 70's.
"AAAANTHONYYYYYYYY!" http://www.youtube.com/watch?v=8tJUNlZF7Sw |
this isn't anthony wrote: he also ISN'T from new jersey... always a plus.
I'll have to concede to that one... 
Although, we do have a killer crop of tomatoes growing in our backyard and that would sure help with the Salsa. |
This is ***my****Anthony! 
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| lol..i miss prince spaghetti!! i went to school with one of the daughters...germaine...
we only have bertolli out here.....boring! |
| Did we ever establish who Anthony is? |
| Sorry! He's been glued to this thread so I thought he'd answer for himself!
Anthony is my boyfriend. He's been around for a while but it looks like he'll be sticking around. It's like feeding a stray cat....... I think he got the sheepdog seal of approval when he took all the girls from the grooming weekend to dinner. I can't believe none of them have chimed in yet!! I'll have to get a good picture and post it. |
| I'm so glad he's not an imaginary friend!!! Anthony, if you're reading this...welcome! |
| Is Anthony like Robert? |
ANTHONY |
| Anthony picture with you looks familiar....have we met him before?
I'm sure you've already done this: For 2: 2 yellow summer squash or zucchini, thinly sliced 1 tomato, seeded and chopped 2 Tb. pitted ripe olives of choice, I'd use Kalamata of course 1 tablespoon chopped green onion a dab of olive oil lemon juice 1/2 teaspoon garlic salt pinch dried oregano 1/8 teaspoon pepper 1 tablespoon grated Parmesan cheese Directions: Place the squash, tomato, olives and onion on a double thickness of heavy-duty foil (about 17 in. x 18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; pour over vegetables. Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Carefully open foil; transfer vegetables to a serving bowl. Sprinkle with Parmesan cheese. Stuffed "shoes" Normally these are made with eggplant and a bechamel sauce and cheese. But when she couldn't get eggplants, she'd use zucchini or other summer squash and often omitted the bechamel sauce. 6 squash (6-7 inches long each) 1/2 pound ground beef 1-2 cloves of garlic, minced 1 medium onion, finely chopped 1/2 cup of chopped fresh parsley 4 ripe peeled, cored tomatoes, very finely chopped olive oil 1 cup of grated kefalotyri cheese (or pecorino or parmesan) salt pepper 1 cup of basic béchamel (see below) Wash and dry the squash, trim off stems, and cut in half, lengthwise. With a small knife or spoon, scoop out the pulp , leaving a shell about 1/8 inch thick. Take care not to break through the skin. Chop the pulp and set it aside. Preheat large frying pan (with cover) on low heat. Sauté the onions in 2 tablespoons of olive oil, using the frying pan that has the cover. When the onions soften and turn translucent (without browning), add the garlic, cook a bit. Then add the chopped squash pulp and stir for 2-3 minutes. Stir in the ground beef and sauté until it starts to brown ( since you have onions and squash in there it won't be crispy brown, too much liquid) . Stir in tomatoes, parsley, garlic, pinches of salt and pepper (to taste), and reduce heat. Simmer covered for 20 minutes or until the sauce melds and the liquid is absorbed. Remove from the heat, and set aside. Make the béchamel sauce: 2 tablespoons of all-purpose flour 2 tablespoons of butter 1 cup slightly warm whole milk salt pepper grated nutmeg 1 or 2 egg yolks Preparation: In a saucepan, melt the butter on low heat. As soon as it starts to bubble (not brown) add the flour and stir with a wooden spoon until there are no lumps, Add the milk slowly, stirring constantly with a whisk, until the sauce begins to thicken - creamy without being too thick (it will thicken further after removing from the heat). Remove from the heat and stir in salt, pepper, and nutmeg. Allow the sauce to cool for a few minutes before stirring in the egg yolk until well blended. Preheat oven to 350°F Depending on the squash thickness you may need to precook by sauteeing in a pan with olive oil. More than likely you can skip precooking when using squash. If using eggplant, no you have to precook. Place the squash halves on the bottom of a baking or roasting pan. Sprinkle some of the cheese to cover the bottom of the squash, spoon in the filling to the top of the side rims. Spoon over the béchamel sauce (about 1 teaspoon to 1 tablespoon for each piece), (if using eggplant, add a slice of tomato on each). When all the squash are finished, sprinkle the remaining grated cheese over the top. Cutting calories? Forget the bechamel and just sprinkle cheese. Then I cover with foil for the first half of cooking to preserve some steam that the sauce would have held in. Uncover after 20 minutes and continue cooking. Cook on the lowest oven rack setting until the béchamel is browned, the cheese on top is browned, and the squash is soft, figure 45 mintues to 1 1/2 hours.....really depends on how much squash sides you left. Ditto is using eggplants. Serve warm. |
Here's your pics!
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| Finally!!
Oooohhhlala!! Anthony is really hunky!! You guys look terrific together, too. I'm so happy you're happy.
P.S. LOVE the coloring of your hair.  |
Beaureguard's Mom wrote: Finally!!
Oooohhhlala!! Anthony is really hunky!! You guys look terrific together, too. I'm so happy you're happy. P.S. LOVE the coloring of your hair. hahahahahahaha, OOOOOOOOOOhhhhlalalLAAAAAAAAAA was my first thought. Good thing you posted those or I was going to have to post MY PIC of ANTHONY
Oh, you want to see it?  |
| Anthony also needs some great Italian dishes--
here is my favorite blog with some great recipes (loved it so much I bought the cookbook) http://rosalieservingitalian.blogspot.c ... chive.html Love cooking Italian dinners-- but, moments ago blew up a few meatballs in the microwave 
so much for shortcuts |
| Oh my gosh!!! I had no hopes for a pic, but now I'm blown away. What a cutie!! No wonder you wanted an Amish boy giving out buggy rides!! Hunka Hunka Yum!!!! You guys look adorable together. That first picture is too cute! |
| Oh my gosh! You are both SOOOOOOOOOOOOOO adorable!!!! Anthony...take good care of our girl, and we will supply you with recipes for the rest of your life! Take bad care...and we'll beat the crap outta you!!! OOPS! Did I say that? |
debcram wrote: Anthony...take good care of our girl, and we will supply you with recipes for the rest of your life!
Take bad care...and we'll beat the crap outta you!!! OOPS! Did I say that? You wouldn't believe how many people say this upon meeting him!! It's been a year and he's still unscathed. |
| Ya, well, he'd need to deal with me, too.
Anthony, think Hulk Hogan wihtout all that bothersome muscle stuff.
You guys do look cute together. But I'm watching ... |
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Woo hoo!! Those Amish boys sure clean up nice!!
** Payback for the fire costume comment. ** |
| Hubba Hubba!!!!!!!!
Nice job Mandy!!!! Anothony, you are a fine lookin' guy!!!! Take care of Mandy though otherwise Ron will get you..and that wont be pretty....
by the way...for summer eats, i made this the other night and it was awesome as an appetizer.. Crabmeat Mousse Recipe Recipe Feedback: User Rating Be the first to write a review From Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins, for About.com Filed In:Recipes > Seafood Recipes Sponsored Links Crab Recipe Make Delicious Crab Dishes! It's Easy with the Recipe Toolbar Recipes.alottoolbars.com/Crab Gastric Bypass Diet Learn More About New Eating Habits After Gastric Bypass Surgery www.bariatricedge.com Md Jumbo Lumb Crab Cakes Fresh Jumbo Lump Voted Md's Best 25 Yr Family Recipe Ship Over Night www.marylandcrabcakes.com Home Cooking Ads Cooking Recipe Meat Recipes Cook Recipes Bread Recipes Breakfast Recipe Crab mousse is flavored with onion, chives, dill, and lemon juice. No cooking required. Plan ahead to refrigerate at least 4 hours before serving. Prep Time: 15 minutes Ingredients: 1 envelope unflavored gelatin 1/4 cup cold water 1/2 cup boiling water 1/2 cup Hellmann's mayonnaise 2 Tablespoons finely snipped fresh or freeze-dried chives 2 Tablespoons finely chopped fresh dill 1 Tablespoon grated onion 1 Tablespoon fresh lemon juice Dash Tabasco sauce 1/4 teaspoon sweet paprika 1 teaspoon salt 2 cups flaked cooked lump crabmeat, picked over for shells 1 cup heavy or whipping cream Fresh dill sprigs (garnish) Preparation: Soften the gelatin in the cold water in a large mixing bowl for 3 minutes. Stir in the boiling water and slowly whisk until the gelatin dissolves. Cool to room temperature. Add the mayonnaise, chives, chopped dill, onion, lemon juice, Tabasco, paprika, and salt and whisk until completely blended. Refrigerate until slightly thickened, about 20 minutes. Fold the crabmeat into the gelatin mixture. Whip the cream in a separate bowl until it forms soft peaks and fold gently into the crab mixture. Remove the mixture into a medium-size bowl or decorative 6- to 8-cup mold. Refrigerate covered at least 4 hours. Unmold the mousse onto a serving platter and garnish with dill sprigs. Serve with black bread or crackers, or spoon into ripe avocado halves and serve as a first course. Yield: 12 generous appetizer portions Recipe Source: Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing) Reprinted with permission. |
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