kira423

Here is a few salad dressings that you can top your favorite saladButtermilk Herb Dressing3/4 cup buttermilk1/2 cup miracle whip1/4 cup sour cream or plain yogurt1 teaspoon dried parsley1 teaspoon italian dressing3/4 teaspoon onion powder3/4 teaspoon garlic powder1/4 teaspoon salt1/4 teaspoon black pepperWhisk all ingredients together in a bowl. Cover and stick in the fridge :)You can also use the said ingredients above, and replace the garlic and onion powder and put in 4 ounces of crumbled blue cheese, and it will become Blue Cheese DressingHoney Dijon Dressing3/4 cup sour cream or plain yogurt1/4 cup Dijon mustard1/4 cup honey1 tablespoon cider vinegarWhisk all ingredients together in a bowl. Cover and stick in the fridge1000 Island Dressing3/4 cup Miracle Whip1/4 cup ketchup1/4 cup sweet pickle relish1 hard-boiled egg, dicedWhisk all ingredients together in a bowl. Cover and stick in the fridgeThats all for now guys, enjoyI will also post some good salad recipes up later

Dear forum members,
 
Not to steal thunder from OpaQue, but we have a new version of the forum. This version 3 has many features members were asking about: rep points or boost points system. Each and every post will have + or - promote feature. Just look for it at the lower right corner of each post.
 
https://invisionpower.com/features/apps
 
Many new features that we thought it would be relevant have now been included with this version--better PM system, better tracking and reporting features. Moderators would be glad to know that our centralized reporting function is back and standard with the forum version 3. Check out the inline moderation for moderators. Very nice and makes your moderation job simple and easy--no more hopping around for multiple tasks.
 
Be sure to check out many new emotion icons
 
Members will enjoy the new personal conversion--directly to only the member in conversation making it better than the previous PM system.
 
As always with forum upgrades, we will face many odds and ends with kinks and errors. Please direct all your finds here in this thread so that we can have better idea where it needs to be fixed, perhaps in priority.
 
Any questions please direct them to moderators or admins.
 
Thank you and sorry for the inconvenience during our upgrades.
 
To Do, and features turned on


fix HIDE code fixed to act like spoiler bbcode
fix myCENT alignment fixed and still deciding on how to align insignia
change forum logo
limit "location" and "interest" text box to 250 characters
Reputation System Configured - 5 Points allowed per day
Forum is slow until completion of upgrade
Activate board advertising
Change message notification color from green to red (if OpaQue willing)
Reputation UP
FaceBook Connect - Online
Google Chatback may become official forum bbcode (see my sig below)

Note the Fast Reply is open for the topic as default, and also note the auto merge when you add reply followed by your post--no more double post warning!

What a classic this dish is - chilli carne con. Most of my mates love the chickpeas, but butter beans or even cubed potatoes will work well in their place. Feel free to pep up this dish with more chilli depending on your taste. This will make enough for six portions, so simply freeze the extra if you’re only cooking for four – it's so damn good the next day, even on a jacket potato! This is fantastic.To make the chilli firstly peel and finely chop the onions, garlic, carrots and celery – don’t worry about the technique, just chop away until fine. Then halve the red peppers, remove the stalks and seeds and roughly chop. Place your largest casserole-type pan on a medium high heat. Add 2 lugs of olive oil and all your chopped vegetables following which add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper. Now stir every 30 seconds for around 7 minutes until softened and lightly coloured. Add the drained chickpeas, drained kidney beans and the tinned tomatoes and add the minced beef, breaking any larger chunks up with a wooden spoon. Fill one of the empty tomato tins with water and pour this into the pan and then pick the coriander leaves and place them in the fridge. Finely chop the washed stalks and stir in and add the balsamic vinegar and season with a good pinch of salt and pepper. Now bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching.To serve the chilli we have our own choice. This is fantastic served with fluffy rice. Just divide the rice and chilli into big bowls or serve in the middle of the table and let everyone help themselves. If you don't fancy rice it's equally good with a nice hunk of fresh crusty bread, over a jacket potato or with couscous. Put a small bowl of natural yoghurt, some guacamole and a few wedges of lime on the table, and sprinkle the chilli with the coriander leaves. I love to add a nice green salad to round it off and this is something I relish on.