Topic: CHEF RON | |
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ok well, just sayin I know your spoken for, so not trying to interfere
like that, but would deffinatly cook for you alone or you and hubby..... One can never have enough friends. I want more of course, but still looking for her |
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i'm definitely up for more friends. anytime Ko.
ps do u put giblets in your gravy or just spices. and if u do giblets do u boil em or fry em. |
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giblets and fried with spices n fresh herbs
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I want cheesecake now!!!
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Italian or american cheese cake
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OMG koj...italian..PWEASE!!!
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should I send it with the soup ?
LOL |
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we keep talkin about gravy and cheescake like this i'm gonna have to
change my britches. |
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wantmy recipe ?
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YES YES YES OH GOD YES YES PLEEEEEAAASE!
hey what happened to the other chef guy. he just kinda went away. |
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did some one say italian cooking lol check my menue in my file and call
me we deliver lol |
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1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. butter or margarine, melted 2 Tbsp. sugar 4 cups POLLY-O Original Ricotta Cheese 1-1/4 cups sugar 1/4 cup flour 1/2 cup whipping cream 2 tsp. vanilla 1 tsp. grated lemon peel 5 eggs 1 tsp of nutmeg (sssh that's a secret) PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, butter and 2 Tbsp. sugar. Press firmly onto bottom of pan. Bake 10 minutes. MEANWHILE, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with electric mixer on medium speed until well blended. Add whipping cream,nutmeg, vanilla and peel; mix well. Add eggs, 1 at a time,mixing just until blended after each addition. Pour over crust. BAKE 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. |
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Please..FedEx it right away!!!
PLEASE.. I am a hungry girl, get FOOD IN MY BELLY!!! |
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LOL well where do i send it ?
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sweeeeeeeeeet.
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the secret ingredient will allow ppl to like pucker their lips and say i
know what that is, but can t name it.. and they can t. Nutneg naturally enhances any cheese dish, and you only need a lil bit but wow what a difference. |
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Ok, I printed out that page Kojak..you are awesome!
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Anytime any other recipes you need just ask. I ll email in here or on
yahoo |
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YOU ARE AWESOME!
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TY for all the compliments
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