In article >, wrote:

>Now you've got me watching this horror show!
>
>She was making crap for a friend's wedding
>
>Awful lobster rolls of some kind, and strawberry champagne, noting you
>should buy really cheap champagne so it doesn't fight your canned strawberry
>juice.
>
>And yet she keeps saying 'elegant'
>
>Does she ALWAYS reverse the order of her words when calling substitutions?
>
>For instance, she puts mangos in something, and then says, "or, for the
>diced beets, you could substitute mangos!" instead of the other way around.
>She did that repeatedly during this episode.
>
>Aaaargh!

This ep is being repeated this morning. Who can forget her "Bowel buns",
made with reheated BBQ pork she got from the food court at the mall?

--
WARNING!!!
Use of these recipes may be hazardous to your health, food budget, standing in
your community and liver function. Use at your own risk!! We assume no
liability from any illness or injury sustained while eating the "food" or
being exposed to crapass tablescapes. And no, we're not sure where she grew up
either. The Cordon Bleu disavows any knowlege of Miss Lee.

On Sun, 01 May 2005 07:00:15 -0500, storm clouds wrote:
(something or other, I forgot to put it here duh!)


I learned a saying from the Head Honcho in the mess hall on base...
"There are 2 rules in life" 1. The cook is never wrong and 2. If the
cook is wrong, refer to rule 1. The placard above my stove
reads.."Don't bother me. An angry cook can topple an Empire faster
than an invading army".

What does all this mean? Well, it means it may look like garbage and
the steps may seem odd but it is exactly what the cook intends to be
doing.

> Who can forget her "Bowel buns",

Just out of curiosity, could she mean "bao" buns? For instance,
Chinese barbecued pork buns are called "cha siu bao," the "bao" part (I
believe) meaning "bun." (Which would render "bao buns" a little
redundant.)

On 1 May 2005 11:11:59 -0700, wrote:

>> Who can forget her "Bowel buns",
>
>Just out of curiosity, could she mean "bao" buns? For instance,
>Chinese barbecued pork buns are called "cha siu bao," the "bao" part (I
>believe) meaning "bun." (Which would render "bao buns" a little
>redundant.)

You haven't read very many of Ubquitous's reviews of Sandra Lee if you
don't recognize his sarcasm here. Maybe you haven't seen her show
much, either, or you'd be right in there with the sarcasm.

pepsi

In article .com>,
wrote:

>> Who can forget her "Bowel buns",
>
>Just out of curiosity, could she mean "bao" buns?

Yes, it's sppsd to be "bao" but she slurs her speach so that it sounds
like "bowel".

>For instance, Chinese barbecued pork buns are called "cha siu bao,"
>the "bao" part (I believe) meaning "bun." (Which would render "bao
>buns" a little redundant.)

You would be surprised at how often she does that. "Las Chalupas"
comes to mind.

--
WARNING!!!
Use of these recipes may be hazardous to your health, food budget,
standing in your community and liver function. Use at your own risk!!
We assume no liability from any illness or injury sustained while
eating the "food" or being exposed to crapass tablescapes. And no, we're
not sure where she grew up either. The Cordon Bleu disavows any knowlege
of Miss Lee.

> wrote in message
...
> On 1 May 2005 11:11:59 -0700, wrote:
>
>>> Who can forget her "Bowel buns",
>>
>>Just out of curiosity, could she mean "bao" buns? For instance,
>>Chinese barbecued pork buns are called "cha siu bao," the "bao" part (I
>>believe) meaning "bun." (Which would render "bao buns" a little
>>redundant.)
>
> You haven't read very many of Ubquitous's reviews of Sandra Lee if you
> don't recognize his sarcasm here. Maybe you haven't seen her show
> much, either, or you'd be right in there with the sarcasm.
>
> pepsi


Count me in for the sarcasm. I no longer watch her show because I find her
personality annoying; the pink on pink set is disgusting; her
super-processed ingredients are crap I would be embarrased to buy; and never
once have I ever seen her prepare anything that I would want to eat, much
less cook at home.

--Rich

In article >, wrote:
>On 1 May 2005 11:11:59 -0700, wrote:

>>> Who can forget her "Bowel buns",
>>
>>Just out of curiosity, could she mean "bao" buns? For instance,
>>Chinese barbecued pork buns are called "cha siu bao," the "bao" part (I
>>believe) meaning "bun." (Which would render "bao buns" a little
>>redundant.)
>
>You haven't read very many of Ubquitous's reviews of Sandra Lee if you
>don't recognize his sarcasm here. Maybe you haven't seen her show
>much, either, or you'd be right in there with the sarcasm.

Like pepsi said, Sandra has a habit of screwing up names, either by
drunkenness or sheer stupidity. It doesn't make it any less amusing to
watch, however.

Be sure to tune in tommorrow when SLop makes these toothsome treats:
http://www.foodnetwork.com/food/show..._38160,00.html

*Southwestern Salsa and Spicy Corn Chips:
Corn chips sprinkled with a packet of taco flavouring.

*Chocolate Oatmeal Raisin Cookies:
Made with cake mix, oats, and raisins, which is only fitting b/c last week she
attempted to make brownies out of cake mix.

*Cheesy BBQ'd Corn-on-the-Cob:
Corn on the cob, sprinkled liberally with chili powder and the packet of "cheese"
from a box of mac & cheese.

--
WARNING!!!
Use of these recipes may be hazardous to your health, food budget, standing in your
community and liver function. Use at your own risk!! We assume no liability from
any illness or injury sustained while eating the "food" or being exposed to crapass
tablescapes. And no, we're not sure where she grew up either. The Cordon Bleu
disavows any knowlege of Miss Lee.

Holy Mother of God, she used the package of cheese from boxed mac and cheese in
another recipe? Those poor little ears of corn. What did they do to deserve
that?

In article >, wrote:
>
>
>In article >,
wrote:
>>On 1 May 2005 11:11:59 -0700, wrote:
>
>>>> Who can forget her "Bowel buns",
>>>
>>>Just out of curiosity, could she mean "bao" buns? For instance,
>>>Chinese barbecued pork buns are called "cha siu bao," the "bao" part (I
>>>believe) meaning "bun." (Which would render "bao buns" a little
>>>redundant.)
>>
>>You haven't read very many of Ubquitous's reviews of Sandra Lee if you
>>don't recognize his sarcasm here. Maybe you haven't seen her show
>>much, either, or you'd be right in there with the sarcasm.
>
>Like pepsi said, Sandra has a habit of screwing up names, either by
>drunkenness or sheer stupidity. It doesn't make it any less amusing to
>watch, however.
>
>Be sure to tune in tommorrow when SLop makes these toothsome treats:
>http://www.foodnetwork.com/food/show...1_38160,00.htm
l
>
>*Southwestern Salsa and Spicy Corn Chips:
>Corn chips sprinkled with a packet of taco flavouring.
>
>*Chocolate Oatmeal Raisin Cookies:
>Made with cake mix, oats, and raisins, which is only fitting b/c last week she
>attempted to make brownies out of cake mix.
>
>*Cheesy BBQ'd Corn-on-the-Cob:
>Corn on the cob, sprinkled liberally with chili powder and the packet of
"cheese"
>from a box of mac & cheese.
>
>--
>WARNING!!!
>Use of these recipes may be hazardous to your health, food budget, standing in
your
>community and liver function. Use at your own risk!! We assume no liability
from
>any illness or injury sustained while eating the "food" or being exposed to
crapass
>tablescapes. And no, we're not sure where she grew up either. The Cordon Bleu
>disavows any knowlege of Miss Lee.
>
>

On Fri, 20 May 2005 20:55:17 -0400, Ubiquitous >
wrote:


>
>Be sure to tune in tommorrow when SLop makes these toothsome treats:
>http://www.foodnetwork.com/food/show..._38160,00.html
>
>*Southwestern Salsa and Spicy Corn Chips:
>Corn chips sprinkled with a packet of taco flavouring.
>
>*Chocolate Oatmeal Raisin Cookies:
>Made with cake mix, oats, and raisins, which is only fitting b/c last week she
>attempted to make brownies out of cake mix.
>
>*Cheesy BBQ'd Corn-on-the-Cob:
>Corn on the cob, sprinkled liberally with chili powder and the packet of "cheese"
>from a box of mac & cheese.



Hey! Leave her alone! Here's one of her recipes that doesn't use a can
opener, just a microwave and aluminum foil:

----------------------------

http://www.foodnetwork.com/food/reci..._26883,00.html

Mint Wafers

2 (12-ounce) bags semi-sweet chocolate chips
2 tablespoons butter or shortening
2 teaspoons peppermint extract
24 vanilla wafer cookies

Melt chocolate chips and butter in a small bowl in the microwave on
50% power in 2 or 3 (30-second) intervals, whisking after each. Add
extract to chocolate. Place vanilla wafers on aluminum foil and pour
melted chocolate over each, covering completely. Let sit for 10
minutes or until set.

----------------------------

Hmmmmmmmmm. I don't think the Girl Scouts have anything to worry
about.

;-)

Well, back to the can opener. You know there's nothing better than
canned Potato Salad:

----------------------------

http://www.foodnetwork.com/food/reci..._27206,00.html

Eggy Potato Salad

1/3 cup sliced green onions
1/4 cup celery, finely chopped
1/4 cup mayonnaise
2 teaspoons prepared yellow mustard
1 teaspoon sweet pickle relish
2 hard-boiled eggs (from refrigerated or deli section), chopped
1 (14 1/2-ounce) can sliced new potatoes, rinsed and drained
Salt and pepper

Stir green onions, celery, mayonnaise, mustard, and relish in a medium
bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and
refrigerate salad 30 minutes or up to 1 day. Season, to taste, with
salt and pepper before serving.

----------------------------

I wonder if you can get canned red potatoes? ;-)


Now don't tell anyone, but here's Sandra Lee's Top Secret Recipe for
Deviled Eggs:

----------------------------

http://www.foodnetwork.com/food/reci..._27205,00.html

Deviled Eggs

12 eggs
4 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Salt
Pepper
Paprika, for dusting

Place eggs in a large wide saucepan and cover with cold water. Bring
to a boil for 12 minutes. Remove eggs and and cool in refrigerator.
Remove shells from eggs and slice in half lengthwise. Separate egg
yolks and place into a bowl. Place whites on a separate plate. Add
mayo, mustard, relish, and salt and pepper, to taste, to yolks and
mash together with a fork until creamy and smooth. Using a large star
tip and resealable plastic bag, pipe the yolk mixture back into each
egg, enough to fill yolk holes completely. Dust tops with paprika.
Refrigerate. Serve cold.

----------------------------

Man I'm glad Food TV published this. Mom used to make these and I had
lost the old family recipe. ;=)


Last but not least there is her Salad Chinois. But hey, with a name
like Lee you know there had to be a good Asian recipe in the bunch.

;-P

----------------------------

http://www.foodnetwork.com/food/reci..._24777,00.html

Salad Chinois

1 (10-ounce) can premium chunk chicken breast, drained and chilled
2 cups coleslaw mix (shredded cabbage and carrots, without sauce)
1 (14-ounce) can chow mein vegetables, drained and chilled

Dressing, recipe follows
1 (5-ounce) bag prepared green salad
1 (5-ounce) can chow mein noodles
1 (11-ounce) can mandarin orange segments, drained and chilled
Serving suggestion: fresh melon skewers or sliced fresh pineapple

In a large bowl, toss chicken, coleslaw mix, and drained chow mein
vegetables until well mixed. Toss chicken mixture with enough dressing
to coat well. Line individual bowls or plates with a small amount of
green salad. Spoon chicken mixture on top of green salad. Garnish with
noodles and orange segments before serving.

Dressing:
2/3 cup mayonnaise
2 tablespoons reduced-sodium soy sauce
1 teaspoon ground ginger

In a small bowl, whisk mayonnaise, soy sauce, and ginger until
blended. Set aside, or refrigerate, if not using soon. Whisk again
after refrigerating.

----------------------------

If you like her recipes, you'll love her cook book:

http://www.amazon.com/exec/obidos/AS...893350-2423824


;-)

8-0


Rusty

In article .com>,
wrote:

>Holy Mother of God, she used the package of cheese from boxed mac and cheese
>in another recipe? Those poor little ears of corn. What did they do to deserve
>that?

I think SLop hates fresh vegetables, for one.

--
WARNING!!!
Use of these recipes may be hazardous to your health, food budget, standing in
your community and liver function. Use at your own risk!! We assume no
liability from any illness or injury sustained while eating the "food" or being
exposed to crapass tablescapes. And no, we're not sure where she grew up
either. The Cordon Bleu disavows any knowlege of Miss Lee.