Lonelygirl15

Huh. I guess I AM overly excited about the hot fudge cake.

AutoPilate wrote:

agent_fondue wrote:But it is wonderful, fantasticness, I assure you.

I think I'm going to need some proof... say, candlelit dinner for two?

you never let an opportunity pass you by do ya?

I want a cake

I pretty much always want cake.

I need to type out the recipe for that hot fudge cake. It's delicious and all..but it's like, MAGIC.

Kasdeja wrote:I need to type out the recipe for that hot fudge cake. It's delicious and all..but it's like, MAGIC.

I must have some, now.

haha I'm staving off my cake desires with a twix!

Magic!

I am going to make Spaghetti with homemade Bruschetta Bread with Olive Oil and Rosemary topped with diced tomatoes.

ForeverMourn wrote:I am going to make Spaghetti with homemade Bruschetta Bread with Olive Oil and Rosemary topped with diced tomatoes.

Sounds good!

I might do spaghetti tonight too!

Unless I have to go to my parents house....my brothers girlfriends family made us all some of their filipino food and i might have to actually eat it.

Not to say that its bad...its just...they made it for us three days ago while we were out of town..and ... i feel like they are just giving us leftovers now O.oa

Does sound like leftovers. >.< Beware, I'm not sure food three days old is safe to eat or not. I'll FedEX you some Sghetti

I'm making chicken with paprika cream sauce. It calls for 2 cups of chicken broth, can I substitute water?

1.Cut chicken into thin strips about 2 inches long, or you can leave them whole. Saute in a large skillet in oil until lightly browned and chicken juices run clear.
2.Remove chicken from skillet and cover to keep warm.
3.Melt butter in same skillet and add onion, sauteing until translucent, not brown.
4.Add the paprika, salt and chicken broth. Bring to a boil, then reduce heat to a simmer.
5.Whisk in the sour cream until smooth and simmer 1-2 minutes.
6.Mix the cornstarch with just enough water to form a runny paste and whisk into the skillet.
7.Add the chicken and cook until heated through and the sauce has thickened.
8.Serve over egg noodles or mashed potates.

I'd say if you substitute with water to make sure and taste it to make sure you have enough flavor. Or use a boullion cube thingy.

Kasdeja wrote:I'd say if you substitute with water to make sure and taste it to make sure you have enough flavor. Or use a boullion cube thingy.

No boullion left, and my BF has the car so I cant go get any (there's a store up the street and it's kinda..erm..run down..). I was thinking that I'm gonna have drippings from the chicken anyway, and then I'll just add maybe some parsley or some celery salt to it....

Gah I'm a crappy cook.

Should be fine, I'd think.