Food Sept. 27 through Oct. 4th.....

[theal3]

Making Basa, white fish fillet on Monday, with a salad, and some sugar snap peas.

[ViennaGal]

It's Monday :cursing: Had Tilapia for the first time last night and liked it. I will definitely keep it on my list. Tonight we are having boneless skinless chicken breasts made some way just not sure.

[angellaw]

Good Morning theal...Hi VG...Howdy Foodie friends:

I made a pot roast yesterday..I was out of taters, out of carrots, out of enegery...so I made due with what I had. I put the roast in the crock with a pkg. of McCormick pot roast seasoning mix, a cup of water, 2 bay leaves and some cloves of garlic (they even had the greens sticking out a bit :rolleyes:). I put it on low and had to work Saturday from 8-12..when I got home I added 2 ears of corn that I cut into 1/4's, some left over onion slices I founf wrpped in the fridge and a nice ripe tomato and let it cook another 6 hours. I made rice...since I had no taters..and all in all it was pretty good, or I was just starving.

I really do need to get to the store.

[ViennaGal]

Good Morning theal...Hi VG...Howdy Foodie friends:

I made a pot roast yesterday..I was out of taters, out of carrots, out of enegery...so I made due with what I had. I put the roast in the crock with a pkg. of McCormick pot roast seasoning mix, a cup of water, 2 bay leaves and some cloves of garlic (they even had the greens sticking out a bit :rolleyes:). I put it on low and had to work Saturday from 8-12..when I got home I added 2 ears of corn that I cut into 1/4's, some left over onion slices I founf wrpped in the fridge and a nice ripe tomato and let it cook another 6 hours. I made rice...since I had no taters..and all in all it was pretty good, or I was just starving.

I really do need to get to the store.

that does sound really good Steph and great job on the stand-ins. :)

I was thrilled about finding out I liked Tilapia. I love Orange Roughy and very seldeom find it in the grocery any more and this is a good substitute.

[WillowInFlight]

Going to the Olive Garden for lunch, will either get the soup and salad or the mussels. I'm kind of leaning towards the mussels.

[GMTminus6]

Going to the Olive Garden for lunch, will either get the soup and salad or the mussels. I'm kind of leaning towards the mussels.The chicken scampi will knock your socks off. It may not be on the lunch menu but the chicken carbonara is also most tasty.

[warhorse46]

Good Morning theal...Hi VG...Howdy Foodie friends:

I made a pot roast yesterday..I was out of taters, out of carrots, out of enegery...so I made due with what I had. I put the roast in the crock with a pkg. of McCormick pot roast seasoning mix, a cup of water, 2 bay leaves and some cloves of garlic (they even had the greens sticking out a bit :rolleyes:). I put it on low and had to work Saturday from 8-12..when I got home I added 2 ears of corn that I cut into 1/4's, some left over onion slices I founf wrpped in the fridge and a nice ripe tomato and let it cook another 6 hours. I made rice...since I had no taters..and all in all it was pretty good, or I was just starving.

I really do need to get to the store.


Very inventive & sounds really good.

[warhorse46]

that does sound really good Steph and great job on the stand-ins. :)

I was thrilled about finding out I liked Tilapia. I love Orange Roughy and very seldeom find it in the grocery any more and this is a good substitute.



I like Orange Roughy & tilapia too. But I like almost any kind of seafood, lol.

[warhorse46]

I put pinto beans on to soak last night to be slow cooked with ham, bacon, onions, garlic, chili powder, jalapenos, s&p today. Will cook either some rice or cornbread to have with the beans.

[WillowInFlight]

The chicken scampi will knock your socks off. It may not be on the lunch menu but the chicken carbonara is also most tasty.

I just checked and the chicken scampi is on the lunch menu. It does look really good, and I love garlic cream sauce.

[ViennaGal]

I just checked and the chicken scampi is on the lunch menu. It does look really good, and I love garlic cream sauce.

that sounds good. Have never heard of chicken scampi. I need to google up a good way to fix my chicken breasts tonight that will be easy on the tummy.

[theal3]

that sounds good. Have never heard of chicken scampi. I need to google up a good way to fix my chicken breasts tonight that will be easy on the tummy.

Georgia Chicken? Saute mushrooms and onions; brown chicken breasts, then top with cheese?

or stuff with cheese and sautee chicken? or stuff with drained spinach, diced onion and parmesan mixture?

I like Tiapila, too. It's a little soft, but I usually use Old Bay to make a blackened fish.

[bearwds]

Just fixed/ate an olde fav of mine. Called it "Hole in the egg bread" when I invented it when my kiddo was about 5. Simply, punch out the hole in a piece of bread, butter it and fry an egg in the hole. S/P, and hot Tabasco.

It was several years later I found out the treat was common. Oh well.

Tonight, think I will do something with a ham steak

Happy new week.


bear

[theal3]

Just fixed/ate an olde fav of mine. Called it "Hole in the egg bread" when I invented it when my kiddo was about 5. Simply, punch out the hole in a piece of bread, butter it and fry an egg in the hole. S/P, and hot Tabasco.

It was several years later I found out the treat was common. Oh well.

Tonight, think I will do something with a ham steak

Happy new week.


bear

I've eaten eggs like that forever, my Italian mom made them that way, and then when I saw the movie Moonstruck, with Cher, her mom in the movie made them that way in one of the scenes. I like to make grated taters and green peppers with it, too.

[birdwatch]

Just fixed/ate an olde fav of mine. Called it "Hole in the egg bread" when I invented it when my kiddo was about 5. Simply, punch out the hole in a piece of bread, butter it and fry an egg in the hole. S/P, and hot Tabasco.

It was several years later I found out the treat was common. Oh well.

Tonight, think I will do something with a ham steak

Happy new week.


bear My mom made that for me as a kid - she was English - I remember she called it "toad in the hole". I showed my 12 yr old grandson how to make a few weeks ago. Its so good!

[birdwatch]

that sounds good. Have never heard of chicken scampi. I need to google up a good way to fix my chicken breasts tonight that will be easy on the tummy. I have a favorite "quickie chickie" I use a lot. Use boneless chicken (if using breast meat pound them to make them a little thinner - like cutlets) Mix equal portions of your favorite mustard and mayo (I use Dijon) and coat the chicken.
Place in a pan and sprinkle parmesan cheese liberally over them. Bake in a 375-400 degree oven. Till just done - do not overcook or they will dry out. easy-peasy and quite delicious.

[ViennaGal]

I have a favorite "quickie chickie" I use a lot. Use boneless chicken (if using breast meat pound them to make them a little thinner - like cutlets) Mix equal portions of your favorite mustard and mayo (I use Dijon) and coat the chicken.
Place in a pan and sprinkle parmesan cheese liberally over them. Bake in a 375-400 degree oven. Till just done - do not overcook or they will dry out. easy-peasy and quite delicious.

Yum! That sounds great. thank you.

[Leanne Weich]

My mom made that for me as a kid - she was English - I remember she called it "toad in the hole". I showed my 12 yr old grandson how to make a few weeks ago. Its so good!

I made that for my kids when they were little too. My gran used to make if for me as well. My youngest daughter, who is now 23, often comes home at 2.00 or 3.00 in the a.m. from a night out clubbing (I still wait up for her) and gets me up and out of bed to make it for her. She reckons it's a sure fire way to avoid a hangover. I think she must be right because, in return, she wakes me up later in the a.m. with brekkie in bed.

[Mrs.Butterworth]

Just fixed/ate an olde fav of mine. Called it "Hole in the egg bread" when I invented it when my kiddo was about 5. Simply, punch out the hole in a piece of bread, butter it and fry an egg in the hole. S/P, and hot Tabasco.

It was several years later I found out the treat was common. Oh well.

Tonight, think I will do something with a ham steak

Happy new week.


bear


My MIL calls that "eggs in a hat" because she also fries up the cut out piece of bread and then places it on top of the egg.

[Noah]

Just fixed/ate an olde fav of mine. Called it "Hole in the egg bread" when I invented it when my kiddo was about 5. Simply, punch out the hole in a piece of bread, butter it and fry an egg in the hole. S/P, and hot Tabasco.


We love that, too! Thanks for mentioning it - I think that's what we'll have for dinner tonight.

WooHooooo

[ViennaGal]

No bread crumbs nada nothing even close for the chicken breasts. So trying this recipe from allrecipes.com using golden mushroom soup instead, adding a small can of shrooms and 2% milk. I'll let you know if it's a keeper.

http://allrecipes.com/Recipe/Easy-Cheesy-Skillet-Chicken/Detail.aspx

Easy Cheesy Skillet Chicken

INGREDIENTS (Nutrition)
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can evaporated milk
6 slices American processed cheese, cut into 1-inch pieces

DIRECTIONS
In a large skillet, brown chicken on both sides. In the meantime, in a medium bowl combine the soup, milk and cheese. Mix together. When chicken is browned, pour mixture over chicken pieces. Cook over medium low heat until chicken is done and juices run clear. Serve.

[sunbunny]

No bread crumbs nada nothing even close for the chicken breasts. So trying this recipe from allrecipes.com using golden mushroom soup instead, adding a small can of shrooms and 2% milk. I'll let you know if it's a keeper.

http://allrecipes.com/Recipe/Easy-Cheesy-Skillet-Chicken/Detail.aspx

Easy Cheesy Skillet Chicken

**snipped!!**

OMG!! :drool: it sounds like a keeper to ME!!! in fact, once somebody goes grocery shopping and gets some dang cheese, it's going to be on my menu before too long!!

[CHITCHAT]

I finally cooked yesterday. It has been to hot in my kitchen to do any real cooking...but yesterday I did chicken fried steak and baked potato and a salad..I did busicuet...but burned the bottoms...ha ha. honest it seems like forever sence I have cooked or used my oven...my kitch. is just to darn hot...I am so looking forward to cold weather..

[ViennaGal]

OMG!! :drool: it sounds like a keeper to ME!!! in fact, once somebody goes grocery shopping and gets some dang cheese, it's going to be on my menu before too long!!

It does Sunny and smells delicious. I find COM too bland so I'll let you know about the Golden Mushroom replacement. I used shredded mozz and chedder rather than the american in slices. It's one you can play with. I'll report back later or tomorrow. :drool:

[ViennaGal]

Sun Bun we share the love of cheese. This recipe was a keeper and awesome. Add some shallots for a better flavor and Rock on! Tweek however you like Foodies, you can't go wrong. :thumbsup:

[TBIBeg]

Hi Foodies!

VG, I just read that recipe and will absolutely be trying it. I luv me some cheese. :)

Just got back from camping. We had a blast floating the Frio River...though I did get a bit too much sun.


Finally got everything unpacked and then threw some chicken thighs in the oven to bake with some bbq sauce. Had pasta roni and salad as sides.


:seeya:

[Noah]

Sun Bun we share the love of cheese. This recipe was a keeper and awesome. Add some shallots for a better flavor and Rock on! Tweek however you like Foodies, you can't go wrong. :thumbsup:

I love cheese. *sigh*

I'm definitely going to try this recipe. Did you serve it on rice? noodles?

[ViennaGal]

I love cheese. *sigh*

I'm definitely going to try this recipe. Did you serve it on rice? noodles?

I made White Rice, Noah but noodles or even mashed potatoes would be great for all the yummy sauce. After I added the soup mixture I had a lid on but not on tight. DH loved it. :thumbsup:

[ViennaGal]

Hi Foodies!

VG, I just read that recipe and will absolutely be trying it. I luv me some cheese. :)

Just got back from camping. We had a blast floating the Frio River...though I did get a bit too much sun.


Finally got everything unpacked and then threw some chicken thighs in the oven to bake with some bbq sauce. Had pasta roni and salad as sides.


:seeya:

I was having issues with quoting. Glad you are back. Try this and let bf tweek it and give us the secret. The cheddar cheese really added to the flavor IMO.

[Noah]

I made White Rice, Noah but noodles or even mashed potatoes would be great for all the yummy sauce. After I added the soup mixture I had a lid on but not on tight. DH loved it. :thumbsup:

:w00t: EEK - I didn't even think about mashed potatoes! :w00t:

Good thing you mentioned it. Phew - close call!

[warhorse46]

No bread crumbs nada nothing even close for the chicken breasts. So trying this recipe from allrecipes.com using golden mushroom soup instead, adding a small can of shrooms and 2% milk. I'll let you know if it's a keeper.

http://allrecipes.com/Recipe/Easy-Cheesy-Skillet-Chicken/Detail.aspx

Easy Cheesy Skillet Chicken

INGREDIENTS (Nutrition)
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can evaporated milk
6 slices American processed cheese, cut into 1-inch pieces

DIRECTIONS
In a large skillet, brown chicken on both sides. In the meantime, in a medium bowl combine the soup, milk and cheese. Mix together. When chicken is browned, pour mixture over chicken pieces. Cook over medium low heat until chicken is done and juices run clear. Serve.



That sounds delicious & I bet it would work with the boneless chicken thighs I have too.

[warhorse46]

Hi Foodies!

VG, I just read that recipe and will absolutely be trying it. I luv me some cheese. :)

Just got back from camping. We had a blast floating the Frio River...though I did get a bit too much sun.


Finally got everything unpacked and then threw some chicken thighs in the oven to bake with some bbq sauce. Had pasta roni and salad as sides.


:seeya:

Sorry about your sunburn, hope it is better soon. What kind of food did you eat while camping? S'Mores?

[ViennaGal]

That sounds delicious & I bet it would work with the boneless chicken thighs I have too.

Yes War it definitely would work great. I will try it that way too even bone in and we always skin them. Yum! Thanks for the thought.

[warhorse46]

Yes War it definitely would work great. I will try it that way too even bone in and we always skin them. Yum! Thanks for the thought.




This is a recipe that has endless possibilities. Just use the basics & add or change as you like.

[ViennaGal]

This is a recipe that has endless possibilities. Just use the basics & add or change as you like.

MMMMMMMMMMMM cubed steak or round steak. Yum! Boneless pork chops even yummier.

[warhorse46]

MMMMMMMMMMMM cubed steak or round steak. Yum! Boneless pork chops even yummier.



Yes, yes to all of them!

[warhorse46]

Some new twists to the old stand by pot roast.

http://www.bhg.com/recipes/beef/roasts/pot-roast-recipes/?sssdmh=dm17.401511&esrc=nwwr14_10c&email=1159876111

[TBIBeg]

Sorry about your sunburn, hope it is better soon. What kind of food did you eat while camping? S'Mores?

Yes we did have s'mores lol. Had 16 year old niece with us, so she was the S'more and Jiffy Pop popcorn maker.


She was enthralled with the Jiffy Pop over the camp fire.

Had sausage wraps one night, then did a mexican casserole in the cast iron dutch oven with coals on top. Kind of a chili base with beans and corn and then topped with cornbread.

The last night, we just fried chicken, no sides and ate it around the fire. :thumbup:

[warhorse46]

Yes we did have s'mores lol. Had 16 year old niece with us, so she was the S'more and Jiffy Pop popcorn maker.


She was enthralled with the Jiffy Pop over the camp fire.

Had sausage wraps one night, then did a mexican casserole in the cast iron dutch oven with coals on top. Kind of a chili base with beans and corn and then topped with cornbread.

The last night, we just fried chicken, no sides and ate it around the fire. :thumbup:



OMG!! That sounds heavenly.

[warhorse46]

We are having left over pinto beans & rice for our supper tonight.

[kitty1182]

fried pork chops and gravy
rice
green beans
:thumbup:

[warhorse46]

fried pork chops and gravy
rice
green beans
:thumbup:

Oooh I wanna come eat supper with yall!

[ViennaGal]

Morning Foodies. I have a couple of Pepperidge Farms cornish game hens I am going to do tonight. I think with what's leftover I may try my hand at some homemade chicken soup or just some chicken salad. DH is going to be poultried out soon!!!!!

[summit]

For supper We are having a slice of ham, noodles, english peas. and apple pie with ice cream.

[warhorse46]

Morning Foodies. I have a couple of Pepperidge Farms cornish game hens I am going to do tonight. I think with what's leftover I may try my hand at some homemade chicken soup or just some chicken salad. DH is going to be poultried out soon!!!!!




Yum on all of it!

[warhorse46]

For supper We are having a slice of ham, noodles, english peas. and apple pie with ice cream.



That sounds so good.

[sunbunny]

Sun Bun we share the love of cheese. This recipe was a keeper and awesome. Add some shallots for a better flavor and Rock on! Tweek however you like Foodies, you can't go wrong. :thumbsup:

oh yum yum YUM!!!!! i can't wait to try it!! shallots are one of my staples, so i will definitely add those!

no idea what's for dinner. unless hubby does some shopping, we're going to be having canned Dinty Moore stew! :lol:

[ViennaGal]

oh yum yum YUM!!!!! i can't wait to try it!! shallots are one of my staples, so i will definitely add those!

no idea what's for dinner. unless hubby does some shopping, we're going to be having canned Dinty Moore stew! :lol:

Sun we both had leftovers for lunch and I think I have two more breast halves. You can't be DM in a pinch because you can always doctor it up too Sandra Lee style. :thumbup:

[theal3]

Hi all. Took out the crock, and put in defrosted, country style pork ribs (no bones) and slathered with Neely's BBQ sauce. Will let it go for hours, til falling apart. Pulled pork sammies coming up! Then think I'll use left overs for someting like tamales or? 4 days of rain scheduled here, and it started today.

[CHITCHAT]

I am so excited. I just got back from Walmart and I got a Paula Deen cast iron 5 quart pot with lid (oval shape) for $20. I had been eyeing it for a while now but they orig. wanted $50 for it. I cant wait to cook some beens or chili or skeddy in it. Now I have something to look forward to. cooking. in a new pot. ....I need to get a life)

[theal3]

I am so excited. I just got back from Walmart and I got a Paula Deen cast iron 5 quart pot with lid (oval shape) for $20. I had been eyeing it for a while now but they orig. wanted $50 for it. I cant wait to cook some beens or chili or skeddy in it. Now I have something to look forward to. cooking. in a new pot. ....I need to get a life)

Wow what a bargain! Thumbs up! Cool. Have fun. Cast Iron is terric, I have mosly stainless steel, but love my cast iron fry pans. One was like a wedding present as I recall, so it's really seasoned good over all these 44 years.

We're feeding our neighbor's dogs while they gond for a few days, and she gave me the biggest zucchini I've ever seen: 2 feet long and about 5 inches thick! Yikes, I'm looking up zucchini recipes, I have one for a sweet pickle relish type, which is good. Should make many pints.

[incidentally]

Just fixed/ate an olde fav of mine. Called it "Hole in the egg bread" when I invented it when my kiddo was about 5. Simply, punch out the hole in a piece of bread, butter it and fry an egg in the hole. S/P, and hot Tabasco.

It was several years later I found out the treat was common. Oh well.

Tonight, think I will do something with a ham steak

Happy new week.


bear

Oh, I had a friend that taught me that years ago. I think he called it 'egg in a nest' or 'egg in a basket'.

[DesertStars]

Oh, I had a friend that taught me that years ago. I think he called it 'egg in a nest' or 'egg in a basket'.

Well, for tonight, I'm not so sure, but night before last my DH had a couple of friends over and we had this little tiny chuck roast in the refrigerator (it only weighed about 2 lbs.) I sauteed up about 2/3 of an onion in olive oil with some chopped Roma tomatoes, plenty of garlic and then browned the roast in all of that goodness. After that I made up a gravy of one can of cream of mushroom soup and an envelope of French onion soup to which I added a small amount of water. I put the roast into a roasting pan, turned the oven up to about 375 and then cut up some potatoes and carrots, put those on top of the roast and poured the gravy on top. Cooked it for about 1 1/2 hours...i:drool:it was soooo goood.

[warhorse46]

I am so excited. I just got back from Walmart and I got a Paula Deen cast iron 5 quart pot with lid (oval shape) for $20. I had been eyeing it for a while now but they orig. wanted $50 for it. I cant wait to cook some beens or chili or skeddy in it. Now I have something to look forward to. cooking. in a new pot. ....I need to get a life)


Wow! That is really a great bargain!

[warhorse46]

Wow what a bargain! Thumbs up! Cool. Have fun. Cast Iron is terric, I have mosly stainless steel, but love my cast iron fry pans. One was like a wedding present as I recall, so it's really seasoned good over all these 44 years.

We're feeding our neighbor's dogs while they gond for a few days, and she gave me the biggest zucchini I've ever seen: 2 feet long and about 5 inches thick! Yikes, I'm looking up zucchini recipes, I have one for a sweet pickle relish type, which is good. Should make many pints.




Make zucchini bread!

[juliekan]

I have a question.

I have bought 2 different packages of cornstarch recently (one plastic with screw-on lid, one just your regular box). Both worked the first time I used the cornstarch to thicken some gravy. Not afterward. The expiration dates were 2011 on both. Any idea why it's not working?

I've NEVER had this problem before......:confused:

[theal3]

Make zucchini bread!

Well I used half and made a batch of zuchhini & onion sweet relish, about 4 pints. I think I'll make the bread or muffins with the rest.

[warhorse46]

I have a question.

I have bought 2 different packages of cornstarch recently (one plastic with screw-on lid, one just your regular box). Both worked the first time I used the cornstarch to thicken some gravy. Not afterward. The expiration dates were 2011 on both. Any idea why it's not working?

I've NEVER had this problem before......:confused:




Geez, I don't know. I have never had it not work. Maybe use more of it than you are used to using?

[warhorse46]

Well I used half and made a batch of zuchhini & onion sweet relish, about 4 pints. I think I'll make the bread or muffins with the rest.




Best of two good foods!

[juliekan]

Geez, I don't know. I have never had it not work. Maybe use more of it than you are used to using?

Nope, did the usual amt., then when it didn't work repeated it right away. Nothing happened....

but thanks for your input :smile:

[daniel green]

Well I used half and made a batch of zuchhini & onion sweet relish, about 4 pints. I think I'll make the bread or muffins with the rest.

Or slice it paper thin, batter and fry! It is delicious. We make batches of zuchini and eggplant "chips" and serve it with a bit of greek yogurt and dill sauce as an appetizer when friends--or the adult kids--come over and it's always a huge hit!

[theal3]

Or slice it paper thin, batter and fry! It is delicious. We make batches of zuchini and eggplant "chips" and serve it with a bit of greek yogurt and dill sauce as an appetizer when friends--or the adult kids--come over and it's always a huge hit!

Great idea! Thx. Better than the bread or muffins, as I'm trying to cut out carbs. I've seen is used sliced thin and used for a "lasagna," too. I've still got a large chunk left, so may grate for a "few"muffins, or a bread, and use the rest that way for dinner treat. I'm a panko crumb gal, so I'll try it that way.

[sunbunny]

Geez, I don't know. I have never had it not work. Maybe use more of it than you are used to using?

sheesh, i've never had it not work either! in fact, it's my little miracle starch. :scared: if i have to start worrying about my corn starch not doing its job.... we're in T-R-O-U-B-L-E!!!! :cuss:

we ended up getting a rotisserie chicken from the grocery store for tuesday's dinner. :drool: i had "big" plans... i was going to make blue box mac & cheese and some chopped frozen spinach......well, it smelled so dang good that we basically just attacked it when we got it home. no side dishes or anything. it was delicious!!!!

[warhorse46]

I've got two of the whole fish that DH caught a while back thawed. I am going to stuff them with a crabmeat stuffing, rub with seasoned butter, wrap in foil & grill. Already got the stuffing put together & chilling in the fridge so the flavors can marry. I made a fruit salad too.

[warhorse46]

Or slice it paper thin, batter and fry! It is delicious. We make batches of zuchini and eggplant "chips" and serve it with a bit of greek yogurt and dill sauce as an appetizer when friends--or the adult kids--come over and it's always a huge hit!


Great idea! I love fried squash.

[ViennaGal]

I've got two of the whole fish that DH caught a while back thawed. I am going to stuff them with a crabmeat stuffing, rub with seasoned butter, wrap in foil & grill. Already got the stuffing put together & chilling in the fridge so the flavors can marry. I made a fruit salad too.

that sounds really yummy War. See ya around 6! :w00t:

[warhorse46]

that sounds really yummy War. See ya around 6! :w00t:


Come on, I'll set an extra place for ya!

[TBIBeg]

I've got two of the whole fish that DH caught a while back thawed. I am going to stuff them with a crabmeat stuffing, rub with seasoned butter, wrap in foil & grill. Already got the stuffing put together & chilling in the fridge so the flavors can marry. I made a fruit salad too.

:drool:

Not sure for dinner but I think I'm blackening some tilapia filets I have in the freezer and then maybe salad and zattains dirty rice on the side.

[warhorse46]

:drool:

Not sure for dinner but I think I'm blackening some tilapia filets I have in the freezer and then maybe salad and zattains dirty rice on the side.


Sounds like a winning combination to me!

[ViennaGal]

I have no clue for dinner. DH didn't want the hens last night so we had Mrs. Paul's country style fish filets. They were good. It's about 50 here today and dreary. Potato soup and grilled ham and provolone sammies might fit the bill. i'll have turkey and swiss.

[warhorse46]

I have no clue for dinner. DH didn't want the hens last night so we had Mrs. Paul's country style fish filets. They were good. It's about 50 here today and dreary. Potato soup and grilled ham and provolone sammies might fit the bill. i'll have turkey and swiss.



Oh that potato soup sure sounds good to me!

[Noah]

... i was going to make blue box mac & cheese

Speaking of mac & cheese, our local grocery store has it on sale this week for 10 CENTS a box - limit of 10.

I bought 10 for $1. Got a $1 off your next order coupon, so I went back in for 10 more. Cost? Nothing.

I guess I'm making mac & cheese tonight with our chicken breasts! :tonguewag:

[warhorse46]

Speaking of mac & cheese, our local grocery store has it on sale this week for 10 CENTS a box - limit of 10.

I bought 10 for $1. Got a $1 off your next order coupon, so I went back in for 10 more. Cost? Nothing.

I guess I'm making mac & cheese tonight with our chicken breasts! :tonguewag:


That is really a great deal!

[angellaw]

Nope, did the usual amt., then when it didn't work repeated it right away. Nothing happened....

but thanks for your input :smile:

Did u use cold water to make your slurry. I think I heard you must use cold water..not warm.

[angellaw]

I'm gonna try something new tonight..well method wise anyway. I had some swordfish the other week & made it on the grill with those mesquite chips on top of the coals. I'm going to make a smoker out of my large roaster..put the wet chips on the bottom of the roaster, put a rack inside of it & lay the swordfish on the rack, then cover & bake...I hope I don't smoke up the entire house:ohmy:

Also making baked sweet taters and sugar snap peas. YUM!!! if I sau so myself.:thumbup:

[sunbunny]

Speaking of mac & cheese, our local grocery store has it on sale this week for 10 CENTS a box - limit of 10.

I bought 10 for $1. Got a $1 off your next order coupon, so I went back in for 10 more. Cost? Nothing.

I guess I'm making mac & cheese tonight with our chicken breasts! :tonguewag:

:blink: and i thought the safeway 10 for $10 was a bargain!!!

no idea what dinner will be. i'm craving tortellini or ravioli alfredo tho!! hubby SAYS he is going grocery shopping today, so......

happy hump day, everyone!! :seeya:

[ViennaGal]

I'm gonna try something new tonight..well method wise anyway. I had some swordfish the other week & made it on the grill with those mesquite chips on top of the coals. I'm going to make a smoker out of my large roaster..put the wet chips on the bottom of the roaster, put a rack inside of it & lay the swordfish on the rack, then cover & bake...I hope I don't smoke up the entire house:ohmy:

Also making baked sweet taters and sugar snap peas. YUM!!! if I sau so myself.:thumbup:

Good luck Steph. Be sure to turn the hood vent on. :)

[cougar]

so this is nice, like a recipes thread? cool !

it's chili at our house tonight, I like to use cumin in our chili along with stew beef and ground beef.

[theal3]

Tonight will be Mexican: soft tacos, spanish rice and refried beans. Got a craving for Mexican food....and it's been awhile.

[Jayne]

I posted..here or somewhere a few days ago (can't find it..maybe it got erased?)..but in my "cleaning up" here..I came across a recipe book from a Russian Orthodox Church..it had the typical (that I grew up with) Holupka, Ballen, etc. If anyone wants a recipe..rather than I OverPost..just PM me..if there is something you're looking for, and if I have it..I'll be more than happy to send it.

Today..making about 8 pounds of Holupka, and quite a bit other..freeze and give away.

jmo

Jayne

[Miditka07]

Making Basa, white fish fillet on Monday, with a salad, and some sugar snap peas.

What's Basa?

[mariah79]

My favorite blue box mac and cheese is the white cheddar one. I can eat a whole box in one sitting. I like to add diced ham to it that I seared first.

Tonight I am making a chicken and rice meal. First I bring a can of COM to a boil and then add the instant rice rice to it to cook. After the rice is done I add shredded chicken to it. I will serve it with green beans and Shepard bread.

[Miditka07]

fried pork chops and gravy
rice
green beans
:thumbup:

That sounds good. Can I come over?

[Miditka07]

Yesterday's Menu

Brekky

Sausage Links

Bacon

Scott's Potatoes

Onion Slice

Hamburger Pickles

Diet Pepsi


----------------------------------------------------------
Lunch

Chicken Fried Steak

Corn

Onion Rings

Hamburger Pickles

Pizza Puff

Diet Pepsi


--------------------------------------------------------
Snak/Dinner

Angel Hair and Sausage

Pepperoni Pizza

Chicken

Diet Pepsi

[Miditka07]

Today's Menu

Pepper Steak

Beef Fried Rice

Tab

[juliekan]

Did u use cold water to make your slurry. I think I heard you must use cold water..not warm.

Yes. Maybe my water was not cold enough?? I think maybe I'll look for a phone number on the container/box and call them. Thanks. :smile:

[theal3]

What's Basa?

It's a white fish, not expensive, about the same price as Tilapia, but firmer. Safeway sells it here, around $3.00 a pound. It's got more flavor than Tilapia, reminds me of bass. I think it's some sort of sea bass. Comes in nice size fillets.

[Noah]

it's chili at our house tonight, I like to use cumin in our chili along with stew beef and ground beef.

I always add cumin to chili - it makes it so much better.

Welcome to the Foodies Thread.

[TBIBeg]

Making Basa, white fish fillet on Monday, with a salad, and some sugar snap peas.

I had to pick up some things at the store, so instead of thawing the Tilapia tonight, I picked up some Basa. It is a great, mild fish too and goes with any flavor you want to give it.

I'm stuffed


:thumbup:

[warhorse46]

so this is nice, like a recipes thread? cool !

it's chili at our house tonight, I like to use cumin in our chili along with stew beef and ground beef.




I always put cumin in my chili. I prefer to use chili meat instead of ground meat. It is not ground nearly as fine, still chunky but not as chunky as stew meat. .

[daniel green]

Great idea! Thx. Better than the bread or muffins, as I'm trying to cut out carbs. I've seen is used sliced thin and used for a "lasagna," too. I've still got a large chunk left, so may grate for a "few"muffins, or a bread, and use the rest that way for dinner treat. I'm a panko crumb gal, so I'll try it that way.

Our adult kids will actually come over with zuchini and eggplant and ask me to make it for them. :tongueside:

The yogurt dressing on the side gives it just a great taste combo, too.

I do love zuchini bread and muffins, too.

[HALE 2d GNAW]

Today's Menu

Pepper Steak

Beef Fried Rice

Tab


Variety is the spice of life. Sounds like you keep your taste buds tingling :thumbup: Mine have been dulled by everyday menu:

[soggy] steel cut oatmeal

[not so] fresh fruit cup

What is "Tab" Besides a keyboard option? TIA

[WillowInFlight]

Variety is the spice of life. Sounds like you keep your taste buds tingling :thumbup: Mine have been dulled by everyday menu:

[soggy] steel cut oatmeal

[not so] fresh fruit cup

What is "Tab" Besides a keyboard option? TIA

You have never had a "Tab"? It has been my favorite soft drink for years. It can be hard to find at times.
I have the urge for breakfast for dinner. Eggs, hash browns and an English muffin.

[ViennaGal]

I always put cumin in my chili. I prefer to use chili meat instead of ground meat. It is not ground nearly as fine, still chunky but not as chunky as stew meat. .

War what is chili meat??? I have never heard of such a type.

[TBIBeg]

War what is chili meat??? I have never heard of such a type.

Morning Foodies! VG, chili meat is just ground beef that is ground less fine than regular ground beef. It's thick.

For dinner tonight we are having grilled pork chops and a big ol' salad.

The fish last night was so delicious!

[Jayne]

You have never had a "Tab"? It has been my favorite soft drink for years. It can be hard to find at times.
I have the urge for breakfast for dinner. Eggs, hash browns and an English muffin.

Yeah..Good ol' Tab..it was the "drink" in HS..bottled entirely different than today's sort of "plaid" can. It had some pretty nasty stuff in it..but so did any diet drinks..like grandpa's sucaryl (?) sweetener..clear, very sweet. Haven't seen it anywhere in even the supermarkets here. Used to like it..now a diet coke junkie.

Willow - we often had "breakfast" for supper at Home, usually on a Sunday. :)

J

[Jayne]

One of many of you Beautiful Posters told me I should Post recipes...so here goes..for Holubka (plenty of other names for it)..It is Long (from the Russian Cookbook) so I apologize if it's annoying to those not interested in it.

4 lbs hamburger (you could mix/match between beef and pork, or pork and veal..or a combination of the three)
1 1/2 - 2 cups (dry rice) - cooked (I like more rice..but 1 1/2 cups is sufficient)
2 large cabbages..maybe another small one..depending on sizes
1-2 medium onions chopped
2 raw eggs
vinegar and tomato juice (or tomato soup - that's what I use) (Note..from below..if you use sauerkraut juice..omit the vinegar!)
[Note: I had 1-2 cloves of garlic to the onion saute]

Saute the onion in oil or shortening (they say lard, but I avoid it). Add uncooked rice and water (the amount according to the rice..with water (about 1/2 to 3/4 the normal amount of water for cooking the rice)..Cook a few minutes until rice is partially cooked.

Add the meat and seasoning and the cooked rice in a bowl with the raw eggs and mix thoroughly while cabbage is parboiling. (I add parsley, some salt and pepper...I'm sure you can experiment and use your favourite spices to the mixture.)

Take core out of cabbage head(s) to loosen the leaves..Wilt it in hot water and pare the core to the thickness of the leaves..separate them and set aside.

Put about a heaping TBS of the meat mixture into the leaves..roll them up..tuck in sides and ends (I use a toothpick to hold them). On the bottom of the pan/dish..put in cut up pieces of the small leaves that you couldn't "roll"..or put in some of the sauerkraut that you've rinced and drained. Place them in a pan or dish..you can cook on stove or bake (I bake it @ 325..and "check on it"..this recipe doesn't give any temperatures!..It's more like a low cook..but since I put the meat in raw..I bake/cook for at least 1 1/2 hour for the large recipe) Grandma did it in a Huge Pot on the stove..gosh it smelled so wonderful in her house!)

Put 1 TBS of vinegar (or you can use juice from canned sauerkraut - my preference..what it does is "cut" the gassiness of the cabbage) into the pan from the meat mixture and add water if you want..heat and pour over the holubka. (I add some of the sauerkraut (if I use it) after draining and rinsing it well, over the holubka.

Nearly cover the holubka with the tomato juice (I actually use a can of tomato soup and 1 can of water, mixed). Cover and bake about 1 -1 1/2 hour, depending on the quantity you make.

they are even better re-heated..even the third day!

You can Freeze them after cooked..just seal them well to avoid freezer burn...then when recooking..add more of the tomato liquid ..soup or sauce or juice.

Some add fresh dill and/or bacon. I don't. It's a matter of spice-taste. I tried it once with caraway seeds..it was "interesting" but not the same I grew up with.

J

[warhorse46]

War what is chili meat??? I have never heard of such a type.

It is gound meat (beef, pork or venison) that is not ground as fine as ground meat. It still has chunks in it about the size of your fingernail but not as large as stew meat. Excellent for chili.

[warhorse46]

I am going to make sour cream chicken using a Cornish Game Hen. Will cook some rice to have with the gravy & some kind of veggie or fruit.

[TBIBeg]

One of many of you Beautiful Posters told me I should Post recipes...so here goes..for Holubka (plenty of other names for it)..It is Long (from the Russian Cookbook) so I apologize if it's annoying to those not interested in it.
<snip>

J

Thank you! :seeya: Always love seeing new posters share their recipes. I copied this one.

[warhorse46]

One of many of you Beautiful Posters told me I should Post recipes...so here goes..for Holubka (plenty of other names for it)..It is Long (from the Russian Cookbook) so I apologize if it's annoying to those not interested in it.

4 lbs hamburger (you could mix/match between beef and pork, or pork and veal..or a combination of the three)
1 1/2 - 2 cups (dry rice) - cooked (I like more rice..but 1 1/2 cups is sufficient)
2 large cabbages..maybe another small one..depending on sizes
1-2 medium onions chopped
2 raw eggs
vinegar and tomato juice (or tomato soup - that's what I use) (Note..from below..if you use sauerkraut juice..omit the vinegar!)
[Note: I had 1-2 cloves of garlic to the onion saute]

Saute the onion in oil or shortening (they say lard, but I avoid it). Add uncooked rice and water (the amount according to the rice..with water (about 1/2 to 3/4 the normal amount of water for cooking the rice)..Cook a few minutes until rice is partially cooked.

Add the meat and seasoning and the cooked rice in a bowl with the raw eggs and mix thoroughly while cabbage is parboiling. (I add parsley, some salt and pepper...I'm sure you can experiment and use your favourite spices to the mixture.)

Take core out of cabbage head(s) to loosen the leaves..Wilt it in hot water and pare the core to the thickness of the leaves..separate them and set aside.

Put about a heaping TBS of the meat mixture into the leaves..roll them up..tuck in sides and ends (I use a toothpick to hold them). On the bottom of the pan/dish..put in cut up pieces of the small leaves that you couldn't "roll"..or put in some of the sauerkraut that you've rinced and drained. Place them in a pan or dish..you can cook on stove or bake (I bake it @ 325..and "check on it"..this recipe doesn't give any temperatures!..It's more like a low cook..but since I put the meat in raw..I bake/cook for at least 1 1/2 hour for the large recipe) Grandma did it in a Huge Pot on the stove..gosh it smelled so wonderful in her house!)

Put 1 TBS of vinegar (or you can use juice from canned sauerkraut - my preference..what it does is "cut" the gassiness of the cabbage) into the pan from the meat mixture and add water if you want..heat and pour over the holubka. (I add some of the sauerkraut (if I use it) after draining and rinsing it well, over the holubka.

Nearly cover the holubka with the tomato juice (I actually use a can of tomato soup and 1 can of water, mixed). Cover and bake about 1 -1 1/2 hour, depending on the quantity you make.

they are even better re-heated..even the third day!

You can Freeze them after cooked..just seal them well to avoid freezer burn...then when recooking..add more of the tomato liquid ..soup or sauce or juice.

Some add fresh dill and/or bacon. I don't. It's a matter of spice-taste. I tried it once with caraway seeds..it was "interesting" but not the same I grew up with.

J


Yum. I love cabbage rolls & these sound delicious.

[warhorse46]

Our grilled fish yesterday was very good. I had some corn on the cob that we grilled along with the fish & had the fruit salad. It was so nice outside, only 85 degrees, we decided to eat @ the picnic table. After we finished eating we lingered @ the picnic table talking & enjoying the outdoors. It got dark & we were just about to gather up & go inside when all h3ll broke loose. All 4 dogs went ballistic fighting something on the ramp in front of the grill but I could not see what it was. Then Sukie let loose with the blood curdling screaming, the other dogs torqued up their fighting & growling. I got the dogs to back off some & we could see it was a possum they had attacked. It had been under the grill eating the drippings. It was playing dead on the ramp blocking us from going in the house, had huge chunks of fur missing from all over its body & all of the dogs had possum fur hanging from their mouths. DH got a shovel, scooped it up & tossed it over the fence. I hope it stays on the outside of the fence. I checked all the dogs but could not find any injuries so it seems the possum got the worst of the fight. I don't mind wildlife hanging around but not in the back yard where the dogs will attack them. I tossed an ear of corn over the fence so the possum could have something to eat after his traumatic experience.

[ViennaGal]

I am going to make sour cream chicken using a Cornish Game Hen. Will cook some rice to have with the gravy & some kind of veggie or fruit.

Ok War, cough up the recipe. :) I still have my hens in the freezer to do this week-end.

I understand about the chili meat now. Just thought I'd missed something. That is what we use in chili as well.

[sunbunny]

oh, warhorse... poor li'l possum. :crying:

we had tacos last nite with REAL BEEF for the first time in a long time (instead of ground turkey) and OMG were they gooooood!!!! tonite is probably grilled NY steaks and asparagus!! :w00t:

happy almost friday, everyone!!!!! :seeya:

[warhorse46]

Ok War, cough up the recipe. :) I still have my hens in the freezer to do this week-end.

I understand about the chili meat now. Just thought I'd missed something. That is what we use in chili as well.



I split the hen in half down the back, season & flour it. Brown it in some very hot oil. Take it out of the pan & add a can of cream of chicken or mushroom soup, half a can of milk & 8 oz of sour cream. Stir & bring to a boil. Can add more mushrooms, onions (green onions work well) & garlic if you like. Place the chicken back in the sauce, cover tightly, reduce heat to simmer & cook until chicken is done (about 30-45 minutes). This step can be done in the oven if you prefer. Can even be done in a crock pot too.

[warhorse46]

oh, warhorse... poor li'l possum. :crying:

we had tacos last nite with REAL BEEF for the first time in a long time (instead of ground turkey) and OMG were they gooooood!!!! tonite is probably grilled NY steaks and asparagus!! :w00t:

happy almost friday, everyone!!!!! :seeya:


Yum on the tacos!
I felt sorry for the possum too, all he wanted was some supper.

[sunbunny]

I split the hen in half down the back, season & flour it. Brown it in some very hot oil. Take it out of the pan & add a can of cream of chicken or mushroom soup, half a can of milk & 8 oz of sour cream. Stir & bring to a boil. Can add more mushrooms, onions (green onions work well) & garlic if you like. Place the chicken back in the sauce, cover tightly, reduce heat to simmer & cook until chicken is done (about 30-45 minutes). This step can be done in the oven if you prefer. Can even be done in a crock pot too.

YUM-O i copied down that recipe!!!

[angellaw]

[QUOTE=Jayne;13522254]One of many of you Beautiful Posters told me I should Post recipes...so here goes..for Holubka (plenty of other names for it)..It is Long (from the Russian Cookbook) so I apologize if it's annoying to those not interested in it.[QUOTE]


Snippidy do dah....

Thanks sooo much Jayne...I'm for sure making these real soon..Sunday may be a possibility.

[angellaw]

[QUOTE=warhorse46;13522339I tossed an ear of corn over the fence so the possum could have something to eat after his traumatic experience.[/QUOTE]

Snippidy do dah...

Awww..war..that was sooo sweet. I hae a possum that lives in the neighbors yard..he comes over & visits once in a while, but he is afraid of Kringle..I throw him goodies too..we also have big old ground hogs around the yards..now remember...I live in the CITY!!!:scared:,

[angellaw]

Oh BTW...I did not get to make the "smoked" swordfish last night..so it's on the menu for tonight.

Oh and it's a little going away dinner for "the lady in the attic" she is moving out this weekend. All is good..I think DS is a bit too much for her and she is moving in with her sister..she painted alomost the entire house while she was there..living room, kitchen, bathroom, hall ways, "cat room" (little tiny room where the litter boxes are kept..It was once a small 3rd bedroom, but when they made the bathroom larger..they took space from that room, so pretty much all it''s good for is a little storage & the litter boxes).up the stairway..all ceilings She did not get to my bedroom and DS's yet, but she said she will come back & do them for me when I get the paint. All in all..it's been nice having her around to talk to, but I'll be glad to have some "alone" time again.

[theal3]

thanks for update Angellaw....
today is lunch and bridge with my long time lady friends, we used to get toghether several times a week, but only once a month or so lately, so over lunch (probably a club sammie for me) we'll catch up on town goings on and gossip. LOL.

[ViennaGal]

I split the hen in half down the back, season & flour it. Brown it in some very hot oil. Take it out of the pan & add a can of cream of chicken or mushroom soup, half a can of milk & 8 oz of sour cream. Stir & bring to a boil. Can add more mushrooms, onions (green onions work well) & garlic if you like. Place the chicken back in the sauce, cover tightly, reduce heat to simmer & cook until chicken is done (about 30-45 minutes). This step can be done in the oven if you prefer. Can even be done in a crock pot too.

:thumbsup:on the crock pot too. I saw you can split them and grill them too. If it's nice this week-end we may try that but glad I have back up. Sounds yummy! Thanks.

[warhorse46]

YUM-O i copied down that recipe!!!



The gravy is to die for!

[warhorse46]

:thumbsup:on the crock pot too. I saw you can split them and grill them too. If it's nice this week-end we may try that but glad I have back up. Sounds yummy! Thanks.

Oh yes, we grill they frequently. They are very good that way.

[sunbunny]

The gravy is to die for!

i bet! that's the YUM-O part.. the chicken is just a side dish!! :lol:

[warhorse46]

i bet! that's the YUM-O part.. the chicken is just a side dish!! :lol:



Mine is all put together now, all I have to do before we eat is finish cooking it. That gravy is excellent over mashed potatoes, hee hee.

[TBIBeg]

The gravy is to die for!


WH.. I do this exxact recipe with thick cut, boneless pork chops. It si YUMO. I generally serve it with egg noodles.


I am definitely going to do it with chicken now, don't know why I haven't before!

[warhorse46]

WH.. I do this exxact recipe with thick cut, boneless pork chops. It si YUMO. I generally serve it with egg noodles.


I am definitely going to do it with chicken now, don't know why I haven't before!



I've done it with pork chops too & agree with you, it is delicious.

[sunbunny]

I've done it with pork chops too & agree with you, it is delicious.

and it looks like it would be GR-R-R-R-R-EAT using cube steaks!!! :biggrinjester:

i think it will be my "go to" gravy for everything!!!

[ViennaGal]

and it looks like it would be GR-R-R-R-R-EAT using cube steaks!!! :biggrinjester:

i think it will be my "go to" gravy for everything!!!

My thought exactly Sun Bun. I have used the soup and milk idea with chicken and pork chops but never thought about the sour cream. Yum!!!

[desmom]

It is a rainy, windy day with temps hovering in the mid 50s today, so I made a big pot of vegetable soup, a pan of cornbread and apple crisp.

[sunbunny]

My thought exactly Sun Bun. I have used the soup and milk idea with chicken and pork chops but never thought about the sour cream. Yum!!!

exactamente! :D the sour cream is the key! now... i just have to remember to keep some on hand. hammer

[CHITCHAT]

well for us in s.cal. it is hot again....so Im doing another summer quicky..white people tacos...thats what my grandson calls them. just ground beef with a little pace mixed in on a flower tortilla with mayo and catsup (thats the white people part ha ha) and cheese lettuce tomatoes. I can say this cause hubby is hispanic and me white...ha ha grandson has best of both worlds...ha ha.

[theal3]

Ate lunch out with "the gals" today, so tonight will be last of lentil soup and a salad. a "light" dinner.

[theal3]

Hey Daniel.... those fried zuchinni chips are terrific! makes a ton! I sliced on my mandoline about 1/8 thick, dipped in egg, then in seasoned mixture of Italian bread crumbs and and panko crumbs and let set, then fried enough for a meal, then spread rest out all breaded on cookie sheet and froze, so I'll have more in the future. Foodsaver them after frozen. I do that with button mushrooms, too. I still have 1/4 of that huge zuchinni left. So far got 5 pts of zuchinii sweet relish; chips breaded and frozen for 8 more meals for 2 of us, and 1/4 of of the zuchinni to go!

[bearwds]

Ate Stouffer's stuffed green bell peppers.

...geeze, those things are good.


bear

[TBIBeg]

Hey Daniel.... those fried zuchinni chips are terrific! makes a ton! I sliced on my mandoline <snip>!

Dude, I am so scared of my Mandoline. It's still in the box.

[TBIBeg]

Ate Stouffer's stuffed green bell peppers.

...geeze, those things are good.


bear

Ha, not as good as mine, Bear. :tonguewag:

[Noah]

Dude, I am so scared of my Mandoline. It's still in the box.

:tonguewag: I just about inhaled my coffee when I read this!

[Jayne]

Ate Stouffer's stuffed green bell peppers.

...geeze, those things are good.


bear

Holubki are close, Bear..just use the same meat/rice mixture and put in a bell pepper..I use red, green, yellow and orange..for Colour! I love the purple peppers, but haven't seen any around as I haven't gone to the local farm stands..they are very sweet..bet they'd be good for stuffed peppers!

How are ya?

Jayne

[theal3]

Dude, I am so scared of my Mandoline. It's still in the box.

LOL, mine has a doo hingiy safety grip thing, but know what you mean. I've had mine like 8 years, and can't live without it.

[WillowInFlight]

I ended up having pretzels dipped in creamy horseradish for dinner. DH has has lasagna for the third straight night:rolleyes: I did stop on the way home tonight and got all the fixings for hamburger soup tomorrow night.

[WillowInFlight]

Ha, not as good as mine, Bear. :tonguewag:

:laugh: I think they are better than mine!

[warhorse46]

Jiminy Cricket on a pony! That sour cream chicken was da bomb. The rice & gravy was so good I got a second helping, something I seldom do.

[warhorse46]

Ate Stouffer's stuffed green bell peppers.

...geeze, those things are good.


bear


I like the stuffing in stuffed bell peppers but not the peppers.

[warhorse46]

LOL, mine has a doo hingiy safety grip thing, but know what you mean. I've had mine like 8 years, and can't live without it.


I have wanted one of those for several years now but never got one.

[PatC]

I made my version of Philly Cheese Steak sammies with bell peppers right off the plant. I literally walked out the back door, picked the pepper, washed it off, sliced it and away we went.....

[PatC]

Jiminy Cricket on a pony! That sour cream chicken was da bomb. The rice & gravy was so good I got a second helping, something I seldom do.


LOL @ "Jiminy Cricket on a pony! " I went up-thread and checked and I made something very similar last night only I tossed in a handful of frozen green peas too.

[theal3]

I have wanted one of those for several years now but never got one.

Here's the one I got a local kitchen store about 8 or 9 years ago. And I paid $39, this is a good price. three blades, too... does slices up to paper thin, and julian, and very fine shavings.....good quality.

http://www.amazon.com/Kyocera-carbon-BN1-Benriner-Japanese/dp/B0000VZ57C/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1254454094&sr=8-1

[warhorse46]

LOL @ "Jiminy Cricket on a pony! " I went up-thread and checked and I made something very similar last night only I tossed in a handful of frozen green peas too.


Oh that would be a great addition.

[warhorse46]

Here's the one I got a local kitchen store about 8 or 9 years ago. And I paid $39, this is a good price. three blades, too... does slices up to paper thin, and julian, and very fine shavings.....good quality.

http://www.amazon.com/Kyocera-carbon-BN1-Benriner-Japanese/dp/B0000VZ57C/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1254454094&sr=8-1



You are tempting me, lol. That looks like a really good one tho.

[daniel green]

LOL, mine has a doo hingiy safety grip thing, but know what you mean. I've had mine like 8 years, and can't live without it.

I had one I used twice and gave away. Safety grip and all. I found it was just way too much trouble, hassle and time-consuming to use it. I can do it much faster without it.

[sunbunny]

Oh that would be a great addition.

heck, if we wanna get really gourmet with additions... how about some crispy proscuitto or bacon with the frozen peas??? :w00t:

our NY steak was heavenly! i just broiled it inside, seasoned with fresh ground pepper, onion powder, garlic powder, season salt, wooshie sauce & butter. :drool: then just nuked some asparagus. i am trying not to get into the habit of eating so much red meat again... but the last 2 days we've had it for dinner and this weekend i'm making a pot roast. i have NOT had any mashed potatoes in MONTHS!!! :crying: think i'll make some with the pot roast. to "heck" with the folks who want them in the crock with the roast. LOL

[daniel green]

Hey Daniel.... those fried zuchinni chips are terrific! makes a ton! I sliced on my mandoline about 1/8 thick, dipped in egg, then in seasoned mixture of Italian bread crumbs and and panko crumbs and let set, then fried enough for a meal, then spread rest out all breaded on cookie sheet and froze, so I'll have more in the future. snipped

So glad it worked well for you, Theal!!!!!!!! Aren't they just delicious? And so easy to do!

[theal3]

You are tempting me, lol. That looks like a really good one tho.

War, you will not be disappointed. I've seen chefs on FoodNet and Top Chef using that very same one very often!

[sunbunny]

War, you will not be disappointed. I've seen chefs on FoodNet and Top Chef using that very same one very often!

i want to get one too, even tho i know i wouldn't use it a lot. but it would be THERE in case i want to!! :sleep: i might make more scalloped potato dishes. or sumthin'.

jeff corwin is eating guinea pigs on the food channel right now. :crying:

[theal3]

So glad it worked well for you, Theal!!!!!!!! Aren't they just delicious? And so easy to do!

My DH NEVER would eat zuchinni, and often in restaurant they jazz up a dish with a side of mixed veggies with zuchinni etc, and he'd leave on the plate, but our dear neighbor gave us that huge thing, and I did my thing. He just RAVED over the "chips." I mixed the Italian crumbs with panko crumbs, shook in some OldBay seasoning, and some garlic salt, and pepper, and I was in businesses. Then I made up 3 dips. Anyway was a great day with a new recipe. Thx again.

[warhorse46]

heck, if we wanna get really gourmet with additions... how about some crispy proscuitto or bacon with the frozen peas??? :w00t:

our NY steak was heavenly! i just broiled it inside, seasoned with fresh ground pepper, onion powder, garlic powder, season salt, wooshie sauce & butter. :drool: then just nuked some asparagus. i am trying not to get into the habit of eating so much red meat again... but the last 2 days we've had it for dinner and this weekend i'm making a pot roast. i have NOT had any mashed potatoes in MONTHS!!! :crying: think i'll make some with the pot roast. to "heck" with the folks who want them in the crock with the roast. LOL



That all works for me! lol

[warhorse46]

War, you will not be disappointed. I've seen chefs on FoodNet and Top Chef using that very same one very often!



That is where I first saw them & immediately wanted one.

[TBIBeg]

I like the stuffing in stuffed bell peppers but not the peppers.

Funny story. When we were younger, my brother did not want the pepper and I loved the pepper. So, I would give him the stuffing and I'd get his pepper.

Now, he'd draw back a nub if he tried to get my stuffing :sneaky:

[TBIBeg]

LOL, mine has a doo hingiy safety grip thing, but know what you mean. I've had mine like 8 years, and can't live without it.

doo hingiy safety grip

I assume this is the technical name? :lol: You and Daniel may have convinced me to get it out and do the zucchini. My oldest sis went to the farmers market last weekend and brought me a couple.

[TBIBeg]

:tonguewag: I just about inhaled my coffee when I read this!



:seeya: Morning Noah.

[warhorse46]

No cooking for me tonight! Yea! We are going grocery shopping this morning. So for supper we decided to go to the Rice Festival. Boudin balls, rice balls, pistolettes, crab balls, funnel cakes here I come! The best Cajun bands will be playing tonight too so there will be plenty of toe tapping Cajun music & street dancing going on.

http://www.texasricefestival.org/home.asp

[angellaw]

Ate Stouffer's stuffed green bell peppers.

...geeze, those things are good.


bear

Hi there bear and all my foodie friends...I love the Stouffers Stuffed Peppers...good eats and so quick!!!!

I am so sad...I missed National Beer Drinking Day earlier in the week...guess I'll have to delare my own..It's TONIGHT!!!!:biggrin:

[warhorse46]

Funny story. When we were younger, my brother did not want the pepper and I loved the pepper. So, I would give him the stuffing and I'd get his pepper.

Now, he'd draw back a nub if he tried to get my stuffing :sneaky:




He can have my pepper now, lol. I like the flavor of bell peppers in foods but just do not like to eat the pepper.

[TBIBeg]

No cooking for me tonight! Yea! We are going grocery shopping this morning. So for supper we decided to go to the Rice Festival. Boudin balls, rice balls, pistolettes, crab balls, funnel cakes here I come! The best Cajun bands will be playing tonight too so there will be plenty of toe tapping Cajun music & street dancing going on.

http://www.texasricefestival.org/home.asp

Ooooh, that sounds like fun.

[TBIBeg]

Hi there bear and all my foodie friends...I love the Stouffers Stuffed Peppers...good eats and so quick!!!!

I am so sad...I missed National Beer Drinking Day earlier in the week...guess I'll have to delare my own..It's TONIGHT!!!!:biggrin:


Mornin' Steph! I think I might have to join you for that National Beer Drinking Day.

:beer:
EG

[warhorse46]

Ooooh, that sounds like fun.



It is. They close the main street off for blocks around the band stand & turn it into a dance floor. People bring lawn chairs & there are tables & chairs set up along the way to sit, eat & listen to the music. There are livestock exhibits, cooking contests, carnival rides, parades.

[angellaw]

Holubki are close, Bear..just use the same meat/rice mixture and put in a bell pepper..I use red, green, yellow and orange..for Colour! I love the purple peppers, but haven't seen any around as I haven't gone to the local farm stands..they are very sweet..bet they'd be good for stuffed peppers!

How are ya?

Jayne

Hi Jayne..whenever I used a purple pepper and baked it, they always turn green when they cook:confused:

[angellaw]

Mornin' Steph! I think I might have to join you for that National Beer Drinking Day.


EG


OMG..it's a PARTY!!!!! :beer: (here..have another)

EH...that's YOU!!!!:w00t: lol...I've been trying to figure out who u were......:lol: dang, I never caught your sig line until right now....lol...lol...

[angellaw]

It is. They close the main street off for blocks around the band stand & turn it into a dance floor. People bring lawn chairs & there are tables & chairs set up along the way to sit, eat & listen to the music. There are livestock exhibits, cooking contests, carnival rides, parades.


Sounds like one heck of a good time to me...and good eats to boot...right down my alley!!!!

[Jayne]

Hi Jayne..whenever I used a purple pepper and baked it, they always turn green when they cook:confused:

OMG..you have eaten them too? I LOVE them...uncooked. But, yes..you are right..they turn green..sort of!

Jayne

[Noah]

Hi Jayne..whenever I used a purple pepper and baked it, they always turn green when they cook:confused:


Just like purple asparagus turns green. I used to LOVE showing my son (when he was little) how the asparagus turned color after being put it boiling water.

He thought I was so smart. :tonguewag:

[angellaw]

Just like purple asparagus turns green. I used to LOVE showing my son (when he was little) how the asparagus turned color after being put it boiling water.

He thought I was so smart. :tonguewag:


Awww...how cute Mrs Noah!!!!:wub:

[angellaw]

OMG..you have eaten them too? I LOVE them...uncooked. But, yes..you are right..they turn green..sort of!

Jayne


Yup...I tried to grow them a few years ago..they were really tiny..not sure what happend..I must have gotten mutant plants or something. The peppers were the size of a quarter..fully shaped..but really tiny:confused:

[Jayne]

Yup...I tried to grow them a few years ago..they were really tiny..not sure what happened..I must have gotten mutant plants or something. The peppers were the size of a quarter..fully shaped..but really tiny:confused:

Had the same...hardly a quarter or half dollar trying to grow them out here in CA..but in the farm stands ..large. They are so "tasty"..I love them. Back east..they never see them unless at some high priced place. My dad tried to grow them..I sent him the seeds..I think they maybe only grow in desert or west coast areas?

J

[Noah]

Yup...I tried to grow them a few years ago..they were really tiny..not sure what happend..I must have gotten mutant plants or something. The peppers were the size of a quarter..fully shaped..but really tiny:confused:

Mine were the same way. I figured if I wanted larger purple peppers, I'd have to pot the seed myself and grow the plants during the winter, so they'd be ready for spring planting.

[angellaw]

Had the same...hardly a quarter or half dollar trying to grow them out here in CA..but in the farm stands ..large. They are so "tasty"..I love them. Back east..they never see them unless at some high priced place. My dad tried to grow them..I sent him the seeds..I think they maybe only grow in desert or west coast areas?

J

I'm in PA..they are pretty much available at the local farmers markets..and they are much bigger than mine were.

[angellaw]

Mine were the same way. I figured if I wanted larger purple peppers, I'd have to pot the seed myself and grow the plants during the winter, so they'd be ready for spring planting.


I bought the plants pre-started at the nursery..they were ready to plant..have no idea what went wrong, but I have a hard time with peppers anyway..they atart out great..then die..I was lucky I even got a few tiny ones that year.

[warhorse46]

Well I am ticked off! Went grocery shopping & the store did not have the key lime pie filling, grrrrr.

[WillowInFlight]

Well I am ticked off! Went grocery shopping & the store did not have the key lime pie filling, grrrrr.

War, I found mine at Walmart.

[sunbunny]

Had the same...hardly a quarter or half dollar trying to grow them out here in CA..but in the farm stands ..large. They are so "tasty"..I love them. Back east..they never see them unless at some high priced place. My dad tried to grow them..I sent him the seeds..I think they maybe only grow in desert or west coast areas?

J

i'm in california and we attempt to grow bell peppers every year, and have had no success, other than the small ones y'all are mentioning. :cursing: they are basically worthless, except for chopping up and tossing in a salad. BUT, we have overwhelming success to the point of :rolleyes: with hot chili peppers (serrano, jalapeno, etc.).

[Noah]

I bought the plants pre-started at the nursery..they were ready to plant..have no idea what went wrong, but I have a hard time with peppers anyway..they atart out great..then die..I was lucky I even got a few tiny ones that year.

All my other peppers get big, but the purple ones stay small. I wonder if the ones we buy at the grocery store are grown in greenhouses?

I just made Mr. Noah some of the cutest little corn dog type thingies. I have a cupcake tin that makes SQUARE cupcakes. I put cornbread mix in the bottom, stuck 1/3 of a hotdog in it, then covered it with more cornbread mix.

They're so cute - like little square corndogs! :tonguewag:

P.S. The hotdogs are turkey, but don't tell him! Shhhhhhh!!

[sunbunny]

All my other peppers get big, but the purple ones stay small. I wonder if the ones we buy at the grocery store are grown in greenhouses?

I just made Mr. Noah some of the cutest little corn dog type thingies. I have a cupcake tin that makes SQUARE cupcakes. I put cornbread mix in the bottom, stuck 1/3 of a hotdog in it, then covered it with more cornbread mix.

They're so cute - like little square corndogs! :tonguewag:

P.S. The hotdogs are turkey, but don't tell him! Shhhhhhh!!

NO CHEESE??? :scared: where'd you get that pan?

i think for dinner tonite we'll have the veggie cheese burgers (smoked gouda!) and salad. but what i really want is mac & cheese!!

[Noah]

NO CHEESE??? :scared: where'd you get that pan?

Sadly, he's not allowed much cheese these days. :crying:

He didn't realize they were turkey dogs cuz I disguised them in the cornbread mix.

I got the pan at Target last year. He has a difficult time picking up things, so I wanted to be able to make little 2" squares of cornbread for him. It gets all crusty and is easy for him to eat.

I wish I'd gotten TWO of those pans. hammer

[warhorse46]

War, I found mine at Walmart.



That's where I went. They had lemon, apple, blueberry, cherry pie filling but no key lime pie.

[theal3]

No cooking tonight for me either; going to the annual Fall art auction, appetizer, dinner, fundraiser here tonight at Art Museum. I'll get all dolled up! LOL. Some one suggested to me that she cubes up a bunch of zuchinni and freezes it to put on soups and stews, too. I'm still working on using up that zuchinni ;)

[Shelby1]

Nathan's hotdogs
Fresh 'maters
Homemade guac and salsa
Either fries or mac and cheese


Happy Friday everyone!!!

[WillowInFlight]

That's where I went. They had lemon, apple, blueberry, cherry pie filling but no key lime pie.

Let me know if you need me to send you some.

[warhorse46]

Groan, waddle, WH looking in the medicine cabinet making sure there is some Pepto if she needs it later. I am so full but I had such a good time. I ate a crawfish pistollette, an alligator leg, a sausage on a stick, shared a rice ball with DH, shared a funnel cake with him, drank a sugar free lemonade & a sugar free pineapple slush. The music was excellent & we did a little dancing but mostly watched. I am tired out.

[warhorse46]

Let me know if you need me to send you some.



Thanks, I will keep that in mind. I am going to look @ the other grocery stores too.

[theal3]

Back from Art Auction.... Penne Pasta, Lamb Meat Balls, Salad, crab cakes, garlic bread, and Nanaimo Bars for dessert. I've gotta make these. Yumo!
http://www.joyofbaking.com/NanaimoBars.html

[sunbunny]

Groan, waddle, WH looking in the medicine cabinet making sure there is some Pepto if she needs it later. I am so full but I had such a good time. I ate a crawfish pistollette, an alligator leg, a sausage on a stick, shared a rice ball with DH, shared a funnel cake with him, drank a sugar free lemonade & a sugar free pineapple slush. The music was excellent & we did a little dancing but mostly watched. I am tired out.

an alligator leg? :chicken: i've had the tail pieces on a stick, but i've never seen the leg on the menu! :w00t: hope you found that Pepto!!

we had Chinese delivered tonite. :rolleyes: shrimp egg fu young, pot stickers, pork fried rice and the Van Seng garlic chicken, extra spicy. it was good. i'm not a big fan, but hubby wanted it, so ...... i MIGHT make pizza tomorrow!

[sunbunny]

Back from Art Auction.... Penne Pasta, Lamb Meat Balls, Salad, crab cakes, garlic bread, and Nanaimo Bars for dessert. I've gotta make these. Yumo!
http://www.joyofbaking.com/NanaimoBars.html

i'm not a sweet eater for the most part, but.... YUM-O those bars look gooooood!!!! :drool:

[theal3]

i'm not a sweet eater for the most part, but.... YUM-O those bars look gooooood!!!! :drool:

They have a bakery here who makes all kinds (different fillings) and at different events in town I've tasted them, some with a mint filling, some with peanut butter etc or raspberry....: here one one I found on food net for peanut butter!

http://www.foodnetwork.com/recipes/food-network-kitchens/peanut-butter-nanaimo-bar-canada-recipe/index.html

[warhorse46]

Back from Art Auction.... Penne Pasta, Lamb Meat Balls, Salad, crab cakes, garlic bread, and Nanaimo Bars for dessert. I've gotta make these. Yumo!
http://www.joyofbaking.com/NanaimoBars.html



Wow that was some nice supper!

[warhorse46]

an alligator leg? :chicken: i've had the tail pieces on a stick, but i've never seen the leg on the menu! :w00t: hope you found that Pepto!!

we had Chinese delivered tonite. :rolleyes: shrimp egg fu young, pot stickers, pork fried rice and the Van Seng garlic chicken, extra spicy. it was good. i'm not a big fan, but hubby wanted it, so ...... i MIGHT make pizza tomorrow!



The leg meat is much more tender & juicy than the tail meat, I like it a lot better.

[warhorse46]

I am cheating for supper tonight. I bought some Bertolli (sp) sweet Italian sausage tortellini while shopping yesterday. Am going to cook those & use a jar of 4 cheese sauce to go over them. Will make a salad & garlic bread as sides. We are dog sitting our dil's chihuahua this weekend so that is my excuse not to cook. Yeah that is it, lol.

[theal3]

I am cheating for supper tonight. I bought some Bertolli (sp) sweet Italian sausage tortellini while shopping yesterday. Am going to cook those & use a jar of 4 cheese sauce to go over them. Will make a salad & garlic bread as sides. We are dog sitting our dil's chihuahua this weekend so that is my excuse not to cook. Yeah that is it, lol.

You're making my mouth water! 4 cheese sauce! After my sweet treats last night and high carb dinner.... I've got to cut back tonight! So probably nice Basa Fillet, blackened and a salad with my fresh deck tomatoes.

[sunbunny]

I am cheating for supper tonight. I bought some Bertolli (sp) sweet Italian sausage tortellini while shopping yesterday. Am going to cook those & use a jar of 4 cheese sauce to go over them. Will make a salad & garlic bread as sides. We are dog sitting our dil's chihuahua this weekend so that is my excuse not to cook. Yeah that is it, lol.

that IS NOT cheating! it IS cooking!!! and don't tell ME it's not!! hammer

if hubby had remembered to buy some ravioli and/or tortellini.... believe you me - this is what i would be cooking tonite! with jarred alfredo sauce! :wub: hubby is napping (yes, it's 4:15 p.m.) and i'm still not exactly sure what's for dinner tonite. however, i am definitely looking forward to that pot roast in the crock tomorrow!!! :drool:

[WillowInFlight]

Thank God hubby finished off his birthday lasagna. I had a bowl of pretzels. Though tomorrow I plan on a roast pork with roast potatoes and baby carrots.

[warhorse46]

that IS NOT cheating! it IS cooking!!! and don't tell ME it's not!! hammer

if hubby had remembered to buy some ravioli and/or tortellini.... believe you me - this is what i would be cooking tonite! with jarred alfredo sauce! :wub: hubby is napping (yes, it's 4:15 p.m.) and i'm still not exactly sure what's for dinner tonite. however, i am definitely looking forward to that pot roast in the crock tomorrow!!! :drool:



It turned out pretty good even tho I spent maybe a total of 10 minutes in the kitchen, lol. I was ever so slightly disappointed in the texture of the filling of the tortellini, it seemed to have a lot of filler in it, but the flavor was very good. Each dog got a tortellini & they thought they were wonderful.

[warhorse46]

Thank God hubby finished off his birthday lasagna. I had a bowl of pretzels. Though tomorrow I plan on a roast pork with roast potatoes and baby carrots.


Tomorrow must be roast day, lol.

[theal3]

Tomorrow must be roast day, lol.

I broke down and had more carbs, LOL. Had some focaccia squares, about 4 in. square, and hubby had bought some sliced turkey/pastrami, so made mini rubens with them, with some tortilla chips and hummus.

Tomorrow might be the Basa fish or something with boneless chicken breasts.

[Noah]

Did anyone see this on 5 Ingredient Fix today? OMGosh - I need some of these! Now! hammer

Millionaire's Shortbread

Shortbread:
2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt

Caramel Layer:
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter

Chocolate Topping:
3/4 pound good-quality milk chocolate

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.

In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.

In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!

http://www.foodnetwork.com/recipes/claire-robinson/millionaires-shortbread-recipe/index.html

[warhorse46]

Did anyone see this on 5 Ingredient Fix today? OMGosh - I need some of these! Now! hammer

Millionaire's Shortbread

Shortbread:
2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt

Caramel Layer:
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter

Chocolate Topping:
3/4 pound good-quality milk chocolate

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.

In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.

In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!

http://www.foodnetwork.com/recipes/claire-robinson/millionaires-shortbread-recipe/index.html


Wowzer! That would be a great recipe to make for the holidays.

[Noah]

Wowzer! That would be a great recipe to make for the holidays.

No kidding! It was so easy - if I'd had sweetened condensed milk, I'd already be snacking on those babies right now. :drool:

[sunbunny]

It turned out pretty good even tho I spent maybe a total of 10 minutes in the kitchen, lol. I was ever so slightly disappointed in the texture of the filling of the tortellini, it seemed to have a lot of filler in it, but the flavor was very good. Each dog got a tortellini & they thought they were wonderful.

we usually buy the cheese stuffed ones :drool: or just regular "beef" filled, but i think i know what you mean about "filler" in the meaty ones. LOL at the pups each getting one!

we ended up just having frozen chicken cordon bleu with some frozen corn [kernels] that i smothered in butter and sea salt. :closedeyes:

[mariah79]

i want to get one too, even tho i know i wouldn't use it a lot. but it would be THERE in case i want to!! :sleep: i might make more scalloped potato dishes. or sumthin'.

jeff corwin is eating guinea pigs on the food channel right now. :crying:
I want one so bad but then again I still want a food processor and bread maker. * note to self - do not hold your breath*

[warhorse46]

I want one so bad but then again I still want a food processor and bread maker. * note to self - do not hold your breath*




Christmas is coming, put them on your Christmas list!

[warhorse46]

I am going to try this recipe tonight. I have never cooked an acorn squash before so wish me luck.

http://www.bettycrocker.com/recipes.aspx/pork-squash-and-apple-dinner

[warhorse46]

we usually buy the cheese stuffed ones :drool: or just regular "beef" filled, but i think i know what you mean about "filler" in the meaty ones. LOL at the pups each getting one!

we ended up just having frozen chicken cordon bleu with some frozen corn [kernels] that i smothered in butter and sea salt. :closedeyes:



The dogs always get to share supper with us. They like anything we are eating. I guess they figure if we eat it, it must be good. Chula, the chihuahua, loves lima beans but she is picky. Don't give her a spoonfull of them, she won't eat them. But if you give them to her one bean @ a time she will eat as long as you hand them to her. Nina is our "catcher". Toss anything in her general direction, she will catch it in mid air & eat it right down. She will even make diving catches.

[Riverwalk!]

I have a question.

I have bought 2 different packages of cornstarch recently (one plastic with screw-on lid, one just your regular box). Both worked the first time I used the cornstarch to thicken some gravy. Not afterward. The expiration dates were 2011 on both. Any idea why it's not working?

I've NEVER had this problem before......:confused:

Some tips using cornstarch: over stirring or over heating (never boil); it will breakdown and lose it's thickening power. If adding to an acid liquid; you will lose more than 1/2 the thickening power. Not recommended if the end product will be frozen; when thawed the texture rather spongy. Hope that helps.

[warhorse46]

Some tips using cornstarch: over stirring or over heating (never boil); it will breakdown and lose it's thickening power. If adding to an acid liquid; you will lose more than 1/2 the thickening power. Not recommended if the end product will be frozen; when thawed the texture rather spongy. Hope that helps.



Cool, I never knew about the over stirring or the acid liquid things.

[TBIBeg]

Some tips using cornstarch: over stirring or over heating (never boil); it will breakdown and lose it's thickening power. If adding to an acid liquid; you will lose more than 1/2 the thickening power. Not recommended if the end product will be frozen; when thawed the texture rather spongy. Hope that helps.

Another tip... when cleaning starchy dishes or pans, start with COLD water. Hot water will cause the starch to thicken and stick.


We're having salmon AGAIN. I'm not complaining because I love it. I wanted chili, but BF is not a big fan of 'single pot' meals.

I told him he's a food snob :tonguewag:

[TBIBeg]

I am going to try this recipe tonight. I have never cooked an acorn squash before so wish me luck.

http://www.bettycrocker.com/recipes.aspx/pork-squash-and-apple-dinner

I think you';ll be happy with it. Of course, I've never met a squash I didn't like :)

Sis brought me some zucchini, so I think after I get my cleaning and laundry done, I might make the chips that Theal posted about earlier in the week.

[witchywoman]

We are having black eye'd peas tonight, along with cornbread..

I got up early this am, put some black eyes on with a 1/2 side of bacon( oh my arteries lol) sea salt and fresh cracked pepper with bit o land o lakes butter..

slow cookin all day long...

note to myself, get the beano out and roloaids out as ill need them lol

eta, my 4 hens will eat the left overs 2marrow, they think its a treat lol:D

[juliekan]

Some tips using cornstarch: over stirring or over heating (never boil); it will breakdown and lose it's thickening power. If adding to an acid liquid; you will lose more than 1/2 the thickening power. Not recommended if the end product will be frozen; when thawed the texture rather spongy. Hope that helps.

thanks :smile:

[Noah]

I am going to try this recipe tonight. I have never cooked an acorn squash before so wish me luck.

http://www.bettycrocker.com/recipes.aspx/pork-squash-and-apple-dinner

You're gonna love the acorn squash, especially paired with apples!

I'd cook the roast and then add the squash and apples towards the end of the cooking time. Oooooh - add some cinnamon/sugar to the apples...it'll be like Cracker Barrel's fried apples.

You're gonna love this meal!! :drool:

Hubby is sick, so I think I'll just have some cold ceral and toast. :rolleyes:

[Jayne]

Some tips using cornstarch: over stirring or over heating (never boil); it will breakdown and lose it's thickening power. If adding to an acid liquid; you will lose more than 1/2 the thickening power. Not recommended if the end product will be frozen; when thawed the texture rather spongy. Hope that helps.

Remembering waaayy back..when Grandma would make gravy (among other things)..she had one of those "aluminum" (?) containers..put in cold water and cornstarch (or flour)..shake it really well..then pour it into the pan of broth and keep "stirring"..we hardly ever had "clumps" in the gravy. (Never like gravy..except on Turkey at Thanksgiving with the stuffing..or as a kid...(post post depression..but the same foods! Bread and Gravy..I loved it..Then!)

Now that I read these threads..this makes sense..cold or cool water compared to hot water for cornstarch. I've always done it - out of "history" but never knew the "reason".

jmo

J

[theal3]

Cool, I never knew about the over stirring or the acid liquid things.

Nice presentation for the Acorn Squash. I've got one setting on my frig.top.... to use this week. I'll try that. I always used to cut in half, talk a shaving/slice from the bottom so they wouldn't wobble in the baking dish, then dot with butter and drizzle with maple syrup; or use brown sugar. The cinnamon would be a good touch.

Re: corn starch, I was always taught to use cold water, add water to starch and mix; easier than adding starch to water; same with flour.... then slowly pour/add to gravy or sauce...

Dinner plans changed: decided to do the bonles NY steaks. Just 4 oz. each, with deep fried battered button mushrooms and a salad with gobs of goodies.

[LadyFuzz]

I always read food threads. Gives me an idea what to eat. I never know what to buy at a grocery store. Never know what to cook for one.

I would like to ask a question. I have moved recently to Arizona and my dishes in my dishwasher always come out cloudy. Anyone have a problem like that? I put the rinse stuff in, but it doesn't help. It creeps me out.

Thanks

LF

[Riverwalk!]

Remembering waaayy back..when Grandma would make gravy (among other things)..she had one of those "aluminum" (?) containers..put in cold water and cornstarch (or flour)..shake it really well..then pour it into the pan of broth and keep "stirring"..we hardly ever had "clumps" in the gravy. (Never like gravy..except on Turkey at Thanksgiving with the stuffing..or as a kid...(post post depression..but the same foods! Bread and Gravy..I loved it..Then!)

Now that I read these threads..this makes sense..cold or cool water compared to hot water for cornstarch. I've always done it - out of "history" but never knew the "reason".

jmo

J

IF it was during the early to mid 60's then it might have been the Wondra Flour "shaker" (shake and pour) that was very popular and so new and hip!! Wondra flour is an "instant" flour with a really low protein level = sort of like cake flour without the rather bitter taste of cake flour. You can use either or in recipes. Wondra is a great product and it doesn't lump either and not as "picky" about temps/stirring as cornstarch or mixing temp of the liquid.

Just a thought.

[warhorse46]

I think you';ll be happy with it. Of course, I've never met a squash I didn't like :)

Sis brought me some zucchini, so I think after I get my cleaning and laundry done, I might make the chips that Theal posted about earlier in the week.




We loved the new recipe! Will cook that again but I had a horrible time cutting that acron squash. Are they always that tough? I ended up having to h a m m e r the knife through it

[Riverwalk!]

I always read food threads. Gives me an idea what to eat. I never know what to buy at a grocery store. Never know what to cook for one.

I would like to ask a question. I have moved recently to Arizona and my dishes in my dishwasher always come out cloudy. Anyone have a problem like that? I put the rinse stuff in, but it doesn't help. It creeps me out.

Thanks

LF

Might be the hardness of your water:
You can determine the cause of cloudy dishes by soaking a glass in vinegar for 5 minutes. If the cloudiness is removed it is a hard water deposit and more detergent is likely needed.

OR the temperature on your hot water heater. Dishwashers need around 140º to really clean/sterilize the dishes. That's normally hotter than the normal temp. set for the household hot water heater. IF you DW is old it may not have a booster heater to heat the water to the higher temp. Setting your hot water heater to 140º is not a good thing as it could scald younger kids in the bath tub. :(

[warhorse46]

I always read food threads. Gives me an idea what to eat. I never know what to buy at a grocery store. Never know what to cook for one.

I would like to ask a question. I have moved recently to Arizona and my dishes in my dishwasher always come out cloudy. Anyone have a problem like that? I put the rinse stuff in, but it doesn't help. It creeps me out.

Thanks

LF

I bet you have hard water. Have your water tested & get a water softner system if that is the problem.

These might be helpful.


http://www.ehow.com/how_5283687_prevent-dishwasher-buildup-residue.html

http://www.howtocleanstuff.net/kitchen-and-bath/kitchenware/how-to-prevent-cloudy-dishes-from-the-dishwasher/

[sunbunny]

happy almost monday, everyone! :sneaky:

my crock pot roast came out heavenly! BIL came for dinner and he had 2 huge plates! i added a secret ingredient to the mix: 2 heaping spoonfuls of dijon mustard. :w00t: yum-o-yum-o!!!

an hour from now, the new season of "Next Iron Chef" is on. CAN'T WAIT!!!!!!!! :thumbup:

[theal3]

happy almost monday, everyone! :sneaky:

my crock pot roast came out heavenly! BIL came for dinner and he had 2 huge plates! i added a secret ingredient to the mix: 2 heaping spoonfuls of dijon mustard. :w00t: yum-o-yum-o!!!

an hour from now, the new season of "Next Iron Chef" is on. CAN'T WAIT!!!!!!!! :thumbup:

Thanks for the reminder! I forgot about Iron Chef!

[Miditka07]

It's a white fish, not expensive, about the same price as Tilapia, but firmer. Safeway sells it here, around $3.00 a pound. It's got more flavor than Tilapia, reminds me of bass. I think it's some sort of sea bass. Comes in nice size fillets.


Okay, thanks.

[Miditka07]

Variety is the spice of life. Sounds like you keep your taste buds tingling :thumbup: Mine have been dulled by everyday menu:

[soggy] steel cut oatmeal

[not so] fresh fruit cup

What is "Tab" Besides a keyboard option? TIA

No, it's a Coke Brand. It's found with the Coke items, in the soft drink isle in grocery stores. It comes in a bright pink 12 pak case.

[Miditka07]

You have never had a "Tab"? It has been my favorite soft drink for years. It can be hard to find at times.
I have the urge for breakfast for dinner. Eggs, hash browns and an English muffin.

I like that and Vernon's ginger ale.