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Village Square => Homemaking, Food & Gardening => Topic started by: phyllis on March 29, 2016, 02:27:09 PM

Title: What's For Dinner? 2016-19 Archived
Post by: phyllis on March 29, 2016, 02:27:09 PM
Not sure if I'm opening this forum the way I should but I'll just do it until I'm told differently.

Hope that all of you that like to talk about food and cooking will find your way here soon.

BTW, if you don't like the new name I gave this discussion we can always change it..... I think?
Title: Re: What's For Dinner?
Post by: so_P_bubble on March 29, 2016, 03:07:41 PM
Dinner?  I had too big a lunch, so I'll pass. 
I cooked such a tasty goulash with rich gravy  that contained prunes, lots of carrots and onions, some red wine.  I ate that with boiled potatoes forked mashed into that gravy.  Yummy!
Title: Re: What's For Dinner?
Post by: phyllis on March 29, 2016, 03:10:48 PM
Bubble, it is so good to see you found your way here.   :) I hope you saved me some of your lunch.  It sounds so good.  I love goulash but I don't think I've ever eaten it with prunes.  I'll have to give it a try.
Title: Re: What's For Dinner?
Post by: so_P_bubble on March 29, 2016, 03:15:02 PM
It makes for a much richer sauce.  The Belgian way, but they use beer instead of wine.
Title: Re: What's For Dinner?
Post by: Mary Ann on March 29, 2016, 03:33:14 PM
Your goulash sounds good, Bubble.

Mary Ann
Title: Re: What's For Dinner?
Post by: Jeanne Lee on March 29, 2016, 03:35:09 PM
What a surprise we got when we moved to northern New York after the years in New Jersey.  A special gathering promised goulash - and it turned out to be beef, macaroni and tomatoes - or beef-a-roni!.   ;D
Title: Re: What's For Dinner?
Post by: phyllis on March 29, 2016, 03:43:13 PM
Hi Mary Ann, Jeanne Lee!

My mother used to make something similar to goulash (without the prunes or the red wine) and served over noodles but she always called it "Slumgullion".  I have absolutely no idea why! ???
Title: Re: What's For Dinner?
Post by: maryz on March 29, 2016, 04:13:29 PM
mark
Title: Re: What's For Dinner?
Post by: Jaywalker on March 29, 2016, 04:19:39 PM
Goulash...  a word my mother used often, but made nothing like you are talking about.  I also remember we often had "slumgullion" ..... I always thought my mother made up words to suit the occasion.  We had "icebox roundup" a lot, too!
Title: Re: What's For Dinner?
Post by: maryz on March 29, 2016, 04:51:45 PM
What I made was "freezer sludge soup".  I'd put all leftovers in a carton in the freezer - meat, vegetables, gravy, rice, potatoes, whatever.  When it got full, I use it add chicken or beef broth, maybe some canned tomatoes, onions, other stuff, and make soup.  Always delicious and never reproducible. 
Title: Re: What's For Dinner?
Post by: RAMMEL on March 29, 2016, 10:56:32 PM
Quote from: phyllis on March 29, 2016, 02:27:09 PM
Not sure if I'm opening this forum the way I should but I'll just do it until I'm told differently.

Hope that all of you that like to talk about food and cooking will find your way here soon.

BTW, if you don't like the new name I gave this discussion we can always change it..... I think?
If you find out how, please tell me

Being I seem to have stumbled into the kitchen, I think I'll just get a dish of ice cream   ::)
Title: Re: What's For Dinner?
Post by: phyllis on March 30, 2016, 09:13:26 AM
The ice cream is in the freezer, Rammel.  Choose any flavor you like....we have everything.   ;)

If you find out how to change the discussion name before I do, let me know. 
Title: Re: What's For Dinner?
Post by: Mary Ann on March 30, 2016, 09:40:07 AM
Phyll, I think the name is fine.  It's better than Cooking 2009.  I often wondered if the 2009 could be removed.  Now it is.

Mary Ann
Title: Re: What's For Dinner?
Post by: MaryTX on March 30, 2016, 10:10:42 AM
Jane, I thought my mother made up names also for her concoctions also :).

I also make a "Dab of this, a bit of that" soup. In fact, I think I'll make a pot of it today.

When my kids were in school, beef-a-roni was a staple in school lunches.  Kids hated it and called it "barf-a-roni".  Cathie is a middle school teacher and it still is a staple in school lunches and still called "barf-a-roni" by the kids :).

Mary
Title: Re: What's For Dinner?
Post by: alpiner1 on March 30, 2016, 01:43:40 PM
I had a wisdom tooth extracted this morning so I'm making spaghetti for dinner . I can have soft foods only . The others can have a green salad with their dinner .
Title: Re: What's For Dinner?
Post by: phyllis on March 30, 2016, 01:47:49 PM
alpiner, I am so in sympathy with you!  I went through all of that tooth extraction business last fall.  I hope you will feel better quickly.  Spaghetti sounds like a good choice to me.....even when I haven't had a tooth pulled. ;D

I have spent so much time on this site today that I haven't even given a thought to what's for dinner tonight.  Maybe we'll pay a visit to the local diner.

redbud..Mary..,I loved the Barf-a-ronie story.  Gave me a good laugh.
Title: Re: What's For Dinner?
Post by: so_P_bubble on March 30, 2016, 02:22:12 PM
alpiner, I lived on yogurt and mashed potatoes for a week after an extraction.  Not a happy memory.
Hopefully it will soon be a memory for you too.
Title: Re: What's For Dinner?
Post by: tuckyquilter on March 30, 2016, 03:39:17 PM
Leftovers from the day!  I cook often and make sure there is plenty for freezing and later.  Leaves me more time to sew & chat.
Title: Re: What's For Dinner?
Post by: so_P_bubble on March 30, 2016, 03:41:45 PM
I almost never cook for just one meal, but freeze for at least another two.  I am always delighted to just  get a meal from the freezer and have more time for my hobbies/ computer time.
Title: Re: What's For Dinner?
Post by: Mary Ann on March 30, 2016, 04:06:54 PM
Alpiner, I had a tooth extracted recently and I ate yogurt for a few days.  I lost a few pounds, but as soon as I started eating normally, the weight came back!  Darn!

Mary Ann
Title: Re: What's For Dinner?
Post by: Jaywalker on March 30, 2016, 04:17:18 PM
Quote from: maryz on March 29, 2016, 04:51:45 PM
What I made was "freezer sludge soup".  I'd put all leftovers in a carton in the freezer - meat, vegetables, gravy, rice, potatoes, whatever.  When it got full, I use it add chicken or beef broth, maybe some canned tomatoes, onions, other stuff, and make soup.  Always delicious and never reproducible.

We did the same thing, only not soup.  All the dibs and dabs of leftovers went into a casserole and got a biscuit topping ... one never knew what was in there until it was on your plate!  That was our "icebox roundup" and occurred at least once a week.

Yesterday I made myself a pot of chili mac.... added extra cheese, too!  I know that's far from being on a weight watcher's diet, but I did make a salad to go along with it!  I have to indulge myself once in a while, y'know! :-[

I just may have the same thing again today ... I've got left overs and need to use them up ... can't let anything go to waste -- although it usually does go to waist!  ::)
Title: Re: What's For Dinner?
Post by: Mary Ann on March 30, 2016, 04:34:14 PM
Tom, Terry, Dot and I had lunch today at a nearby restaurant and I had a Cherry, Chicken, Pecan Salad, half of which I brought home.  Since Tom is gone until late, what I brought home will be my supper.  The salad was delicious, just more than I could finish at one sitting.

Mary Ann
Title: Re: What's For Dinner?
Post by: alpiner1 on March 30, 2016, 07:04:20 PM
After reading the paper I got from the oral surgeon I'm  suppose to eat only cold , soft food today . Tomorrow we are meeting my husband's cousin for lunch , its a fish restaurant to I'll have clam chowder .  Tonight's dinner doesn't seem very appetizing since I can't have spaghetti .
Title: Re: What's For Dinner?
Post by: SueB on March 30, 2016, 09:21:29 PM
Clean out the refrigerator soup.  Yes, I like that with whatever is there, whatever you may call it. 

So I am invited to a pot luck that is supposed to be Asian food.  I never make that sort of thing so I'll have to go online and see what I can come up with. 

Something I miss now that I'm cooking for one is meatloaf.  I do get in in restaurants.  And I cook lots of vegs and healthful items.  But some I just don't make.  So pull up a chair and join us.
Title: Re: What's For Dinner?
Post by: Radioman34 on March 30, 2016, 11:53:16 PM
SueB I make a good meatloaf from a recipe I got from America's Test Kitchen. I too cook for one, but it holds up well after freezing which means I can prepare meals ahead of time.

I'm also doing some Asian cooking and I've amassed a considerable amount of herbs and spices.  I like the ones that call for tamarind. It's very messy to work with, but has a sweet-sour flavour that's quite appealing.
Title: Re: What's For Dinner?
Post by: phyllis on March 31, 2016, 07:39:56 AM
I sometimes make two small meat loaves instead of one large one and freeze one of them, after baking, for later.  They freeze very well.

Don, nice to see you here.  You are such an adventurous cook.  Something that I am not, generally.  Do you buy your exotic spices online or do you have a store close to you?
Title: Re: What's For Dinner?
Post by: so_P_bubble on March 31, 2016, 08:12:45 AM
Anyone here has a good and easy recipe for zucchini?  There are so nice and tempting right now.
Title: Re: What's For Dinner?
Post by: Kelly on March 31, 2016, 08:15:22 AM
Hi Bubble
I might have a recipe for courgette  :)

Kelly
Title: Re: What's For Dinner?
Post by: so_P_bubble on March 31, 2016, 08:33:21 AM
It's the same veg!
Title: Re: What's For Dinner?
Post by: maryc on March 31, 2016, 11:31:06 AM
I'm not sure if this is the same forum we were in before about cooking, etc. but anyway I'm back.   I see some familiar names and some "new to me".    I've enjoyed hearing the comments on Goulash.    I know that the word has many many interpretations but ours has been the beef-a-roni version since I was a kid.   When we were young our mother just called it macaroni and tomatoes (sometimes it was with ground beef and other times not).  When I ate at a friends house  her mother call it goulash.   Now that lady was from Kentucky and my mom  was from Michigan and we all lived in New York state, so go figure.   It is still a favorite meal with our children even now that they are adults.
Title: Re: What's For Dinner?
Post by: so_P_bubble on March 31, 2016, 11:46:57 AM
Macaroni with ground meat for me is Bolognese macaroni.  When I prepare that sauce, I do it for at least 8 instances and freeze 7 of them in portions.  It is always handy.
Title: Re: What's For Dinner?
Post by: MaryTX on March 31, 2016, 01:13:51 PM
Spaghetti and garlic bread is what we're having for supper tonight.  My son is only home twice a week at suppertime, so I try and fix something he especially likes. 

Mary
Title: Re: What's For Dinner?
Post by: so_P_bubble on March 31, 2016, 01:26:38 PM
How do you flavor the spaghetti, Mary?
Title: Re: What's For Dinner?
Post by: Mary Ann on March 31, 2016, 01:44:39 PM
MaryC, to me goulash is a pasta, ground beef, tomato concoction.  Not really mac and cheese, but cheese could be included.  I don't think I've ever made it, but I remember eating something like that at a Camp Fire Girls' camp when I was in my teens (long, long ago).

Mary Ann
Title: Re: What's For Dinner?
Post by: MaryTX on March 31, 2016, 02:15:59 PM
Bubble....

For the meat sauce, I use mild Italian sausage, mushrooms, onions, minced garlic, tomato sauce and tomato paste.

For the seasoning, I use an Italian seasoning mix, salt, pepper and a couple of bay leaves.  If I happen to be out of the seasoning mix, I use oregano, basil, thyme and a bit of sage.

I don't measure anything!  I'm a pinch of this, a dab of that, a dash etc.  I'm a taster - if it doesn't taste right, I add a bit more of this or that :) :).

Mary
Title: Re: What's For Dinner?
Post by: so_P_bubble on March 31, 2016, 03:16:34 PM
Mary. this sounds delicious.  I had never used sausage but I will certainly try it now.
Title: Re: What's For Dinner?
Post by: MaryTX on March 31, 2016, 03:53:37 PM
Bubble, I forgot to mention I also add some dried parsley to the sauce.

Mary
Title: Re: What's For Dinner?
Post by: Kelly on March 31, 2016, 09:17:00 PM
Hi Bubble
Yes Courgette and Zuchinni the same veg.

That was my little joke, hence the smiley!

Kelly
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 01, 2016, 04:15:20 AM
Since French is my mother tongue, I had no problem understanding that.  It is called Kishoo in Hebrew.
Title: Re: What's For Dinner?
Post by: Andie on April 01, 2016, 11:45:10 AM
I was introduced to goulash when we brought our twins home from the hospital.  The pastor and his wife showed up with supper, told all the neighbors to go home, they each rocked a baby while we enjoyed salad, goulash and crusty bread.  The goulash consisted of ground venison, macaroni, a tomato sauce and chili powder.  The kids loved it and asked for it often.  The venison was the tastiest but not always available. 
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 01, 2016, 01:59:46 PM
I never had goulash with venison, that must be the best.

I do cook lamb Osso Bucco  and that is tasty too.
Title: Re: What's For Dinner?
Post by: Nita H on April 01, 2016, 02:02:52 PM
I've had plenty of goulosh...and my mom made it the same as most of your recipes.  Oh, and macaroni and tomatoes.  I used to love that.  I haven't had any since...can't even remember.

This was not a great time to come read all your recipe posts. :)  I'm trying the JUDDD way of eating.  One day is eat as you will,(within reason) the next keep it to 300-500 cals.  Wouldn't you know...today is a down day. :)   I'll have a big salad later.

I used to love venison, and have some on hand, but my taste buds have changed I think.  I just can't tolerate even just a taste of the wild game.  When the kids were home, husband working and hunting,  we had it a lot.  I copied my mom and soaked small steaks (back strap) in egg.  Then dipped in flour and fried.  No gamey taste that way.    And she used to have lots of milk gravy to go with...and biscuits.  Oh...I better stop this. haha

I have discovered a simple, simple dessert that I absolutely love.  It's just cottage cheese and frozen fruit whipped up smooth in the blender.  My fruit isn't sweetened, so I do add a little stevia.  It tastes like cheese cake...so simple to make and hits the spot.
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 01, 2016, 02:27:28 PM
Hey Nita, that sounds like an easy to make dessert and I am sure it can also be made with fresh fruit.  I must try it.  Maybe add just a tiny drop of vanilla extract to it as well.
Title: Re: What's For Dinner?
Post by: phyllis on April 01, 2016, 02:40:59 PM
I haven't seen venison here in the store but bison is easily available.  Haven't tried it and maybe I won't ever because I'm not fond of the gamey taste either.

Nita, good luck with the JUDDD diet.  I googled it and have been reading about it.  I just bought some new clothes and decided instantly after trying them on that I need to lose some weight.  And the arthritis is sort of kicking up these days so I know the extra weight isn't helping that, either.  I like the idea that every other day you can eat what you want (reasonably) so I should give it a try but I'll admit my success rate with diets isn't too high.  But, I must not think negatively.  Positive thinking is the best way to start a diet.
Title: Re: What's For Dinner?
Post by: MaryTX on April 01, 2016, 02:47:12 PM
I haven't had venison in years but did like it.  My niece made nachos one time with ground venison.  My daughter thought they were delicious until Tanya told her it was venison ;D.

I can't tell bison from beef by taste.  It doesn't take gamey to me.

Mary
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 01, 2016, 02:49:41 PM
I love salad, I could eat that days on end and not wanting anything else.  Lettuce is my favorite.
In Israel a meal is not a meal without the Israeli salad of cucumber, tomato, onions, parsley with lemon juice and olive oil.
Title: Re: What's For Dinner?
Post by: Nita H on April 01, 2016, 04:23:26 PM
Your salad sounds good. Yummm
Title: Re: What's For Dinner?
Post by: Mary Ann on April 01, 2016, 04:25:09 PM
Bubble, I'll take your salad without the cucumber.  I also like salads.

Mary Ann
Title: Re: What's For Dinner?
Post by: Nita H on April 01, 2016, 04:27:21 PM
I'm sure you could use fresh fruit with the cottage cheese/fruit whip, but frozen fruit gives it a great texture and ice-creamy feel. Yes, I have added vanilla. Also strawberry flavoring with frozen strawberries.
Title: Re: What's For Dinner?
Post by: JeanneP on April 01, 2016, 04:34:18 PM
Nita.   I will go and read the JUDDD Will not think of it as a diet as I hate that word. 
I have never been more than  about 130 lbs but all of a sudden lbs are coming on. I don't seem to eat a lot. (Bread, Butter, Potato's, cookies,  are my problem) along with to much milk..  I am getting a few little joints giving trouble also.  Hands mostly. Not enough walking this winter.  Can tell that the pounds are making a difference in energy.

So I am coming along with you.
Title: Re: What's For Dinner?
Post by: alpiner1 on April 01, 2016, 10:01:08 PM
We went out for dinner . Hubby 's tummy wasn't feeling good so he had a bowl of clam chowder , son had the Captain's Platter (assorted seafood )  .  I  had a wisdom tooth extracted on Wednesday
& I'm just now able to eat some regular food . I had 2 eggs , hash browns , 2 sausage patties & a huge carrot cake muffin .
Title: Re: What's For Dinner?
Post by: Nita H on April 01, 2016, 11:02:43 PM
Jeanne, glad to have you with me.  I was low carb for so long, that when I started adding back veggies, and even some bread, I went a little crazy on my up days. I read that happens in the beginning, but after awhile your body balances it all out.  now, after two weeks, I find I look foward to the simplicity of down days.  nOW.......if I can just stay with it. :)   If you find you want to stay with it, I can give you links to good ideas for down day eating.
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 02, 2016, 03:50:35 AM
Nita we don't see much frozen fruit in stores here. Of course one can freeze oneself at home, and I did that with mango for pies.  I love that fruit and it is only available for 3 or so months a year.  I wonder how frozen apricots would keep.  They also have a very short season
Title: Re: What's For Dinner?
Post by: phyllis on April 02, 2016, 06:29:18 AM
Nita, I would like to see the links you have for down day eating, please.
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 02, 2016, 06:30:46 AM
Maybe we could put some recipe here too for all to get new ideas.
Title: Re: What's For Dinner?
Post by: Joy on April 02, 2016, 11:46:28 AM
This is a little off the beaten track of what you all have been talking about.

BUT, I just want to see if anyone has been eating the Butternut Squash.   Walmart and Weis stores sell packages of the butternut squash already cut up into chunks.   I found a recipe for roasting it.

I just mix some balsamic vinegar, honey and olive oil  and some salt and pepper and mix that with the squash and roast it in the oven until it is tender and starting to carmelize  Maybe a half hour or a little longer at about 400 degrees. You have to kind of stirring it around about every 20 or so minutes.

That has become my very favorite vegetable right now.  It is just soooooooo good !  It is even good cold. 

Just wanted to add my little 2 cents to the  conversation.

Joy


Title: Re: What's For Dinner?
Post by: so_P_bubble on April 02, 2016, 12:26:38 PM
I have seldom done squash because I never knew what to do with it except dump it in the soup.  I'll try that next time I go shopping at the open air market.

No packages or ready prepared vegetables here except perhaps for boiled beet.

I've saved that suggestion.
Title: Re: What's For Dinner?
Post by: Joy on April 02, 2016, 03:05:45 PM
Bubble, just remember if you have to buy the whole butternut squash, they are very hard to cut up.  You can look up to see how to make it easier to cut .  I know I have seen ways of doing it.  It has a hard outer rind that I think makes it hard to cut into.  Just be careful you don't cut yourself.

Joy
Title: Re: What's For Dinner?
Post by: Joy on April 02, 2016, 03:13:29 PM
Bubble, here is a link to show you how to cut the squash after cooking it in the microwave for a few minutes.

http://www.chatelaine.com/in-the-kitchen/an-easy-way-to-cut-and-peel-butternut-squash/

Hope this will make it easier.  Just be very careful.

Joy
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 02, 2016, 03:35:59 PM
If they are big, they would sell part of it, half or quarter as they do for watermelon.
Title: Re: What's For Dinner?
Post by: phyllis on April 02, 2016, 04:23:37 PM
I make Butternut Squash Soup fairly often but I've never tried roastlng it.  I roast potatoes, carrots, peppers, onions, etc. from time to time but never thought of squash.  Thanks for the idea.
Title: Re: What's For Dinner?
Post by: maryc on April 02, 2016, 07:42:53 PM
We use butternut squash quite often as I bake it in the fall when it is plentiful and scoop out the insides, mash and freeze it in small serving size baggies.    When I defrost it for serving,   I add a bit of brown sugar, some spices, butter and heat it in a serving dish.    It is so tasty. 
  My mother and grandmother made pies of squash also and it is so mild and good that with the same additions that you would use for pumpkin pie,  I don't think you could tell the difference.   Some say they prefer it to pumpkin.

  As for cutting it up for cooking,   it IS a very hard skin.    I have a large and heavy knife that I use.   I usually open the squash outside so that if it should slip away from me it won't hit the kitchen floor. ;D    I have a small hammer and use that with the point of my large knife to get a start.    Then the knife will cut it enough to break apart so the seeds can be removed before baking.  This is not a vegetable preparation for the timid or  faint of heart. :2funny: but well worth the effort and the aroma of a baking squash in the kitchen is delightful!
Title: Re: What's For Dinner?
Post by: JeanneP on April 02, 2016, 08:49:09 PM
Joy, I am going to look for that prepared ButterNut Squash next time in Warmarts. Recipe sounds good. I never eat it because never knew how to cook it.  Also hated peeling it.
Now is it in the Freezing area or over in the Fresh Veg.?
Title: Re: What's For Dinner?
Post by: Joy on April 03, 2016, 12:29:03 AM
Jeanne,  my Walmart has a small area in the produce section where they have small packages of different kinds of veggies.  Small packages of cut celery stalks,  sugar snap peas,  the squash, and other veggies.  Makes it so convenient, especially for a single person. 
Hope you can find them.

Joy
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 03, 2016, 03:03:12 AM
You are really spoiled with all those ready to use produce.
I find that the vegs sold in open market are tastier because they seem fresher that the prepacked ones.
We are lucky here with the profusion of fresh fruit and vegs.  Maybe it is a little more work, but well worth it.
Title: Re: What's For Dinner?
Post by: phyllis on April 03, 2016, 07:30:36 AM
I love fresh, too, but with things like squash that has a tough outside I prefer the packaged with the already peeled and cubed veg.  I like the sound of Squash Pie but probably won't try it.  I am a terrible pie baker! :-[
Title: Re: What's For Dinner?
Post by: FlaJean on April 03, 2016, 01:27:47 PM
You all are making me hungry.  Since we are still opening boxes from our Wednesday move, I've only managed scrambled eggs and toast.
Title: Re: What's For Dinner?
Post by: Nita H on April 03, 2016, 01:37:08 PM
Phyllis, you probably went to this one?

http://www.johnsonupdaydowndaydiet.com/html/how-to-do-the-diet.html

This one is at Low Carb Friends, and they have a very active JUDDD board.  People post recipes and lots of good ideas. You don't havd to join unless you want to post.

http://www.lowcarbfriends.com/bbs/forumdisplay.php?f=89
Title: Re: What's For Dinner?
Post by: Jaywalker on April 03, 2016, 01:41:36 PM
Nita, I was looking at JUDDD and thought I'd try it for a while ... yesterday was my first down day, so today I can eat again!  I'm thinking of taking myself out for lunch today and maybe a little shopping ... my cupboard is getting bare.

BTW I have used those cubed squash from WalMart ... I never thought of baking them, though.  I might just give that a try soon. 
Title: Re: What's For Dinner?
Post by: Nita H on April 03, 2016, 01:50:27 PM
I've been meaning to pick up some frozen butternut squash, cubed.  With just me, smaller bags are better.  If I buy fresh though, I freeze if I can't eat it right away. 

I have quite a few recipes I've gathered. Some low carb, some low fat, and some just ordinary, good tasting.  I'm sure we all have favorites. I like simple.  ;D

Jane, I was typing away while you were posting. :)  I'm glad you're gonna try this too.  Yes, you need an UP DAY for your birthday. :)   I didn't do so good on my down day yesterday, Maycie is here, so having a couple of down days.

My cupboard is bare too.  I need to make a pot of vegetable soup, but that means leaving my house.  I do have fixings for some smoothies. Maybe I'll just stay with those today.
Title: Re: What's For Dinner?
Post by: phyllis on April 03, 2016, 01:52:30 PM
Nita, thanks for the links.  The second one seems to give me more practical day-to-day information.

I'm making no promises but I'll give it a try.
Title: Re: What's For Dinner?
Post by: Jaywalker on April 03, 2016, 06:38:50 PM
Well, I did get to the store but, while there, it became very clear that I would not be going to any sort of eatery.   :-\  So, I picked up a frozen pizza (thin crust) and will open a bottle of wine! :thumbup:  Happy Birthday to me!   :D 

A sweet surprise this afternoon was a phone call from my granddaughter's number, but when I answered it my little/big 4year old great granddaughter wished me a happy birthday and when I said thank you, Karmen ... she responded with "You're welcome"  good manners.   :thumbup:
Title: Re: What's For Dinner?
Post by: maryc on April 03, 2016, 06:48:35 PM
Happy Birthday Jaywalker.  Enjoy the pizza and wine.   That sweet little phone call will keep you smiling all evening. :)
Title: Re: What's For Dinner?
Post by: Joy on April 03, 2016, 08:39:13 PM
Happy Birthday,  Jane.  I sure hope you enjoyed your wine and pizza.   Good combination !

I know how you felt after hearing your birthday greeting from your great-granddaughter.   I love to talk to mine, too.  They say the sweetest things.

Enjoy the rest of your special day !!

Joy
Title: Re: What's For Dinner?
Post by: Jaywalker on April 04, 2016, 01:50:39 AM
Thanks, Joy ... I spent the day the same as usual, for me..... quietly!  The pizza and wine were an addition, though .... and very good.
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 04, 2016, 03:48:15 AM
A very happy birthday to you Jaywalker.

[attachimg=1]
Title: Re: What's For Dinner?
Post by: phyllis on April 04, 2016, 07:17:01 AM
Happy Birthday yesterday, Jane.

I understand what you mean about a quiet day.  My birthdays are that way, too.
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 04, 2016, 09:57:47 AM
I had a modem problem Grrrrrrrrrrrr... as if it was enough to have a pipe leak and workers breaking the bathroom floor and probably the kitchen too!
Title: Re: What's For Dinner?
Post by: maryc on April 04, 2016, 12:51:40 PM
Sorry to hear of your multi troubles Bubble!   Hope they are resolved soon.

Regarding a quiet birthday......a quiet day is a good day, these days for me!     We spent my birthday this year at the hospital with DH and didn't give too much thought to what day of the year it was.

As far as cooking is concerned,   meal preparation has become a new challenge here.    I cook and he doesn't eat more than a couple bites.   Breakfast is the best meal and I do try to make that a good one.    Beyond that it is mostly Ensure/shakes and maybe some light soup or ice cream.   I need to really rethink meal planning!
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 04, 2016, 01:18:20 PM
maryc, I had the same problem when Ben got sick: ensure and sweet yogurt.  Then I experimented on having my regular food, let say meat balls and rice or mashed potatoes with string beans, pureed in a blender with some stock.  Ben found that palatable to drink and a welcome change. He did not have much, but at least it was not so repetitive.
Title: Re: What's For Dinner?
Post by: Marilyne on April 04, 2016, 03:47:56 PM
maryc - sorry to see that your Al, is not feeling well.  I do hope his appetite will pick up, and that he will be better soon.  Maybe if he can go outside in the warm spring air, it will help. 
Title: Re: What's For Dinner?
Post by: maryc on April 04, 2016, 05:01:11 PM
Thank you for the kind thoughts and food suggestions.  Sorry to complain. :-[  I know that some of you have been down this road before. 

I treated my cabin fever today with  a trip to Sam's and ALDIS.   I left a cup of cream soup for Al to heat up if he wanted something.   When I came back he said that the microwave may have blown a circuit breaker but he didn't want to go to the basement to check (thank you God for that decision!)    It isn't a breaker.  Al thinks  there might be a fuse somewhere in the microwave so I will ask our son when he calls.   He is sharp on that kind of thing.  Our MW was not an expensive model and I have put it to very good use so it doesn't owe us anything.  I never thought I would be so dependent on an item like this but discovered years ago when we went camping  without one just how often it was used daily.    :)
Title: Re: What's For Dinner?
Post by: Andie on April 04, 2016, 05:24:30 PM
maryc---My neighbor got burnt out on Ensure after awhile and his doctor suggested an envelope of Instant Breakfast, whole milk  (or half & half), a scoop of ice cream and a banana--mix well in a blender.  She can make him a "shake" in the morning and he will drink a couple of ounces several times a day.  She changes up the flavors daily. 
Good luck!
Title: Re: What's For Dinner?
Post by: Nita H on April 04, 2016, 06:49:24 PM
I only cook for myself, so I realize how easy the choices are for us who live alone.  I remember how it was when Ron was alive, and the stress of trying to find things he would eat and be halfway healthy. Actually, I didn't realize the stress of meal preparation until about 6 months after he was gone.  His appetite was almost non existent. Poor guy.  He wanted ice cream for every meal. :(

Maryc....yes, some of us do understand, so don't worry about "complaining".  :)  Just saying how it is...not complaining.
Title: Re: What's For Dinner?
Post by: Nita H on April 04, 2016, 06:59:09 PM
I made my vegetable soup today. No potatoes or corn, but greens, tomatoes, cabbage, carrots, and other things I can't remember. :)  I used fat free chicken broth for liquid, plus all the spices.  It's probably close to what Weightwatchers calls the 0 pt soup.  Trying to make up for a bad weekend. Haha.

I did buy some 40 calorie fudgesicles. A nice way to end a meal.
Title: Re: What's For Dinner?
Post by: FlaJean on April 04, 2016, 09:36:28 PM
Maryc, sometimes when I am tired I add a good dip of ice cream, a little orange juice, a banana, a bottle of Boost (with extra protein), a half tsp of vanilla and mix with my infusion blender.  It helps.
Title: Re: What's For Dinner?
Post by: maryc on April 04, 2016, 10:08:08 PM
Hi again and keep those great food tips rolling!   I have been "doctoring up" the Ensure with fruit and ice cream.  DD bought me an infusion blender and I've found that to be very useful.  Today I bought some vanilla Boost thinking that it would adapt to some other flavors.
Have any of you tried the fruit drinks that are sold in the coolers in the produce dept?  One has a trade name "Naked and contains several fruit and vegetables. I think they would be good in dieting as there is no refined sugar.   The other new item I've tried are smoothies by Dole. They are frozen crushed fruit...just defrost add juice and shake.

Nita,your soup sounds good and a fudgecicle to top it off especially good. :thumbup:   I have a box of popsicles that are really really good and very fruity.  They are called Outshine fruitbars....35-40 calories.
The lime one is like a Marguerita w/o the booze. :)
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 05, 2016, 01:02:15 AM
Now I feel like having all those goodies instead of real food!
Title: Re: What's For Dinner?
Post by: Kelly on April 05, 2016, 06:48:18 PM
Hi Everyone
I like Chocolate eclairs!

Kelly
Title: Re: What's For Dinner?
Post by: MaryTX on April 05, 2016, 07:16:23 PM
Kelly, I love chocolate anything ;D  Probably even more than Molly does ;D.

Mary
Title: Re: What's For Dinner?
Post by: Kelly on April 05, 2016, 07:29:28 PM
Hi Mary
I forgot to say eclairs and  cream!  :)

Kelly
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 06, 2016, 02:02:39 AM
Eclairs are always filled with cream.  Petits choux a la creme are even better, topped with whipped cream and in the shape of swans.  They were a favorite when I was a child.

Good that we can't put on weight talking about these goodies on the net.
Title: Re: What's For Dinner?
Post by: MaryTX on April 06, 2016, 09:17:08 AM
Bubble, I was mainly thinking of the chocolate covering the eclairs but you definitely can't forget the cream inside ;D.  And the zero calories :)

Mary
Title: Re: What's For Dinner?
Post by: Joy on April 06, 2016, 09:27:44 AM
Bubble,  I had forgotten about the little swan eclairs.  They were a special treat. 

Eclairs  or cream puffs are not that difficult to make.  I used to make them quite often years ago.

Will have to remember them again when I am looking for a special dessert treat.

Joy
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 06, 2016, 09:57:02 AM
You can invite me when you make them! or maybe send me one or two?
Title: Re: What's For Dinner?
Post by: Joy on April 06, 2016, 10:06:50 AM
Ha !Ha!   Would love to, Bubble, but I am afraid you would receive nothing but some squished up little balls of messy , gooey dough. LOL.

Joy
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 06, 2016, 10:38:24 AM
Not if it it in a rigid box.  I even received a piece of wedding cake from UK (to Israel) 35 years ago and it was perfect, with frosting and all.  Delicious too.
Title: Re: What's For Dinner?
Post by: Joy on April 06, 2016, 11:26:49 AM
Yes, Bubble, a rigid box would probably work, but not sure how long an ice pack would last.  The cream might be a little sour !  LOL  On the other hand,  dry ice might work.  LOL  :D

Joy
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 06, 2016, 11:38:08 AM
well I can always enjoy a cyber creamed swan :uglystupid2:
Title: Re: What's For Dinner?
Post by: Kelly on April 06, 2016, 12:11:01 PM
Hi Bubble
I meant to say Ice Cream and not fresh cream which are in Eclairs.

Kelly
Title: Re: What's For Dinner?
Post by: MaryTX on April 06, 2016, 12:32:11 PM
Kelly, when I used to make eclairs and/or cream puffs, I used either a vanilla custard or sweetened whipping cream as the filling. 

Mary
Title: Re: What's For Dinner?
Post by: Kelly on April 06, 2016, 12:39:51 PM
Hi Mary
I prefer fresh cream, but your fillings would be so tasty!

Kelly
Title: Re: What's For Dinner?
Post by: JeanneP on April 06, 2016, 01:23:51 PM
Bubble.  I think you could send a piece of Wedding cake like the were made in the UK years ago.  If it took a year to get to you would still be good.  Some we had lasted through first anniversary, First and second birth and child and if any left even long.  All that fruit and alcohol.

My Aunt made beautiful ones up to being age 93. Past away 3 years ago. Miss her baking when over there.
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 06, 2016, 02:38:13 PM
You are right Jeanne, it was all fruit, just like a Xmas cake.
Title: Re: What's For Dinner?
Post by: JeanneP on April 06, 2016, 04:42:04 PM
Only time I can find good fruit cake is when over in UK.  I did order on past Christmas from a Company in Texas here. Wasn't bad but nothing like the UK. I tried making one one time.  didn't work out to good.
Was a tradition for my mums family in UK as I was growing up to all get together and make Christmas cakes and puddings.  Think they sipped on the Whiskey or Rum  a little while doing it.
Title: Re: What's For Dinner?
Post by: alpiner1 on April 06, 2016, 06:08:30 PM
My Mom made the best fruit cake !  She used peach or apricot brandy for flavoring , then she drank the leftover brandy !  Our daughter has Mom's old recipe in her handwritting , she made a batch & baked it in small loaf pans & sent it to family members along with a copy of the recipe . It brought back old memories .
Title: Re: What's For Dinner?
Post by: maryc on April 06, 2016, 06:36:53 PM
Alpiner,I love your story about your mom's fruitcake.  Think I'll try it out but not wait for Christmas! :2funny:
Title: Re: What's For Dinner?
Post by: JeanneP on April 06, 2016, 08:25:03 PM
Alpiner.1

Can you post a recipe for your mom's fruit cake. Maybe it will be one I will like. specially with the Brandy in it.
Title: Re: What's For Dinner?
Post by: RAMMEL on April 06, 2016, 08:28:10 PM
Quote from: MaryTX on April 06, 2016, 12:32:11 PM
Kelly, when I used to make eclairs and/or cream puffs, I used either a vanilla custard or sweetened whipping cream as the filling. 

Mary

I think in this area it is not legal to use cream, whipped or otherwise,in eclairs, cream puffs or cannolis  in a commercial establishment (Bakery). I believe it was because some places were not refrigerating them properly. They were put in show cases and stayed too long before being sold. They use a type of custard now, which I like just as much, if not more.
Title: Re: What's For Dinner?
Post by: FlaJean on April 06, 2016, 09:54:12 PM
I love chocolate eclairs.  I asked for the chocolate eclair at the local bakery counter and the clerk said it was a Long John.  I bought one and it sure tasted like a chocolate eclair to me.  Anyway, it was good.
Title: Re: What's For Dinner?
Post by: RAMMEL on April 06, 2016, 11:12:32 PM
By any other name, it's still a chocolate eclair    :smitten:
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 07, 2016, 03:02:14 AM
I hope Alpiner shares her recipe.  I too am interested.
I have one that is great, all dried fruit with almost no flour but it does not require alcohol. One has to cook the fruit for 20 minutes before  mixing it together.
Title: Re: What's For Dinner?
Post by: Kelly on April 07, 2016, 05:32:20 AM
And I do so like Chocolate digestive biscuits!

Kelly
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 07, 2016, 06:39:52 AM
Never heard of them.  But just the name digestive puts me off.
M@M are ever present in a box under my screen and little Aviv knows that well.  He comes to me saying: I have been a good boy today, can I have one?   :D
Of course I am partial to them as well, especially when I am in "games".  It helps the thinking process.  ;D
Title: Re: What's For Dinner?
Post by: Kelly on April 07, 2016, 08:00:51 AM
So do choccy biccies!

:)

Kelly
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 07, 2016, 08:09:07 AM
huh?  :idiot2:
Title: Re: What's For Dinner?
Post by: Kelly on April 07, 2016, 08:32:50 AM
Chocolate biscuits, also known as choccy biscuits help the thinking process.

Like will I have another biccy

Kelly
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 07, 2016, 08:54:06 AM
they are fattening too.  So plain dark choco for me.
Title: Re: What's For Dinner?
Post by: Kelly on April 07, 2016, 08:58:03 AM
Hi Bubble
I run on the spot while eating mine, keeps the weight down!

:)

Kelly
Title: Re: What's For Dinner?
Post by: maryc on April 07, 2016, 08:59:32 AM
Speaking of temptation.....I made a batch of Ambrosia thinking that it would interest All for a cool snack.....NO DICE!!  Guess who has eaten quite a bit of the ambrosia?  :-[
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 07, 2016, 09:03:36 AM
Ambrosia?
Title: Re: What's For Dinner?
Post by: Kelly on April 07, 2016, 09:14:12 AM
Rice is nice

Kelly

And it rhymes!
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 07, 2016, 09:22:26 AM
Lice and mice also rhymes, but not for dinner   :crazy2:
Title: Re: What's For Dinner?
Post by: Kelly on April 07, 2016, 09:26:24 AM
Bubble and squeak

Is unique

The dish is a popular London meal

Kelly

Title: Re: What's For Dinner?
Post by: MaryTX on April 07, 2016, 09:32:26 AM
Kelly, what is "Bubble and Squeak"?  I've heard it mentioned before but never heard what it consisted of.

Mary 
Title: Re: What's For Dinner?
Post by: maryc on April 07, 2016, 10:10:54 AM
Unless I am  making this for a large group,  I use half of these ingredients substituting
whip topping for the sour cream, I also used a can of fruit cocktail along with
the other fruit.


EASY AMBROSIA [/t][/t]
2 lg. cans chunk pineapple
2 cans mandarin oranges
1 sm. bag miniature marshmallows
2 lg. cartons sour cream
1 bag flaked coconut
1 jar maraschino cherries
Pecan halvesDrain pineapple and oranges well. (Retain juice.) Combine fruit, sour cream, coconut, and marshmallows. (May add small amount of juice.) Mix well. Place in salad bowl, garnish with cherries and pecan halves.Best if prepared night before serving, as needs to be well chilled. Quick and easy to take as "covered dish."[/t]
Title: Re: What's For Dinner?
Post by: maryc on April 07, 2016, 10:15:48 AM
I've wondered about Bubble and Squeak also.   When I  Googled it,   the description sounded a lot like our version of Hash.    That was the left overs from a roast beef meal cooked together with potatoes.    If you do it right it will get a bit crispy and oh so good......no cabbage in our version though. ;)      I do like fried cabbage and have a half link of polish sausage out to thaw and will cook cabbage and polish sausage for later.     
Title: Re: What's For Dinner?
Post by: FlaJean on April 07, 2016, 10:42:47 AM
Maryc, when my mother was living we always made ambrosia for our big family dinners but left out the coconut as no one cared for it.
Title: Re: What's For Dinner?
Post by: Kelly on April 07, 2016, 01:24:29 PM
Hi Mary
Not sure on the recipe for Bubble and squeak(said as squeek)

Just know it as a meal that is or was liked a lot in London.

Kelly
Title: Re: What's For Dinner?
Post by: Kelly on April 07, 2016, 01:25:27 PM
Hi MaryC
Mostly leftovers that is fried up the next day.

kelly
Title: Re: What's For Dinner?
Post by: maryc on April 08, 2016, 01:06:51 PM
Quote from: FlaJean on April 07, 2016, 10:42:47 AM
Maryc, when my mother was living we always made ambrosia for our big family dinners but left out the coconut as no one cared for it.

I'm smiling about your comment Jean.    Personally I like the coconut but noticed that a few of our family expressed dislike for it when I made the Ambrosia at Christmas time.   Oh well! 

This morning I tried something new (to me).   I made an eggnog using vanilla flavored Boost.   It tasted pretty good to me and Al is sipping at it......another liquid breakfast. :)
Title: Re: What's For Dinner?
Post by: maryc on April 11, 2016, 02:44:59 PM
Yesterday I made the stuffed peppers again using Knorr's packaged Spanish rice along with the ground beef and onions.     We didn't eat them as we were off schedule (again!) so we're having that for a meal today.    I did sample the filling (of course, I'm a taster as I cook!) and I liked the seasoning.    I noticed that there seemed to be a lot more pasta visible than rice in this mix. It is similar to "rice-a-roni" mix.   One thing I did extra was to add a good sprinkle of grated parmesan cheese into the filling and liked the flavor.

I have my eye on a recipe for a broccoli/swiss quiche for breakfast tomorrow.    Breakfast seems to be the most appealing meal for Al so I'm trying to keep that meal interesting and nourishing.   This man does like anything with eggs!   I'll make the crust and mix up all the other ingredients today and bake it in the morning.
Title: Re: What's For Dinner?
Post by: phyllis on April 11, 2016, 04:18:33 PM
MaryC, I like quiche but I am terrible at making a pie crust so I found a recipe for "Crustless Quiche" and I fix that every now and then......especially when I have eggs that should be used up.  We like it with Cheddar cheese and sometimes I will slice up olives and add to it.  The Mediterranean diet is so good for us.....so they say.  Here is a link to Allrecipes site for crustless quiche:

http://allrecipes.com/recipes/16796/main-dish/quiche/crustless-quiche/
Title: Re: What's For Dinner?
Post by: maryc on April 11, 2016, 05:34:02 PM
Thank you for that link, Phyllis.   That reminds me of the Bisquick recipes that were so popular back in the '80s with the crust less various goodies.     I cooked for a lady friend for a while and she often wanted me to make a lemon dessert that was on that order.  :)

I used my "never fail" pastry recipe today for the pie crust and wouldn't you know,  I made a big mistake when measuring the shortening.     That pastry was so tough, it wouldn't roll out.   It dawned on me what I had done so I added the extra shortening, kneaded it in and it worked!   This is a recipe that someone gave me years ago and it is my standby.    I've never tracked it back to the donor but it is a dandy.
Title: Re: What's For Dinner?
Post by: JeanneP on April 11, 2016, 07:38:54 PM
Mary C.  If you don't want to make own pastry just try the store bought. Not bad in a pinch. Just dont buy the ones already in the plates. Get the one to roll out. Good brand. 
Title: Re: What's For Dinner?
Post by: FlaJean on April 11, 2016, 07:41:11 PM
I like quiche but Larry doesn't, so I often get the small Nancy quiche.  They are very good baked in the oven but not as good in the microwave.  I like the ones with bacon best but also like the spinach.

With this busy move we haven't been eating like we should, so today I cooked a small roast in my crockpot and had potatoes and green beans.  It was so tender and delicious.  We will have good leftovers for a couple of days.

Maryc, I agree with your Al, anything with eggs is good.   :thumbup:
Title: Re: What's For Dinner?
Post by: Kelly on April 11, 2016, 08:10:32 PM
Hi Everyone
I like a mincemeat pie!

kelly
Title: Re: What's For Dinner?
Post by: maryc on April 12, 2016, 12:25:07 PM
The quiche was a big success and now we have wonderful leftovers!! :)
Title: Re: What's For Dinner?
Post by: Delphineaz on April 13, 2016, 06:26:52 PM
I accidentally made the most incredible beef soup last week in crock.pot.  I make awesome soups and this accidental soup was incredible.  I had some shank and skirt steak in the freezer.  I wanted to cookn it so I could make hash.  I put the bite size pieces in crock pot, coved it with a can of stewed tomatoes and can of Ro Tel Hot diced tomatoes with habaneros.  I set it in high, when beef was tender I removed it from pot.  There was a lot of juice in pot.  I added a qt of low salt beef stock, a pkg of dry Knorr veg soup and one half cup of barley.  It cooked till barley was done.  I DID NOT add one other thing to the soup, not even beef pieces.  The Knorr soup did its job.  The veggies came to life, the soup was incredible.  I froze 3 small containers.  The soup is thick and tasty.  The beef became beef hash.  I chopped the beef  in my cuisinart, added 4 chopped up potatoes and 1 chopped up red onion, no salt but added pepper.  I pan seared and steamed it with lots of unsalted butter till crisp on the bottom. I put 5 small containers in freezer.  My mom would have been so proud of my hash since I made it like her's.  The chopped potatoes had a lot of juice so I hand squeezed it out.
Title: Re: What's For Dinner?
Post by: maryc on April 13, 2016, 07:06:43 PM
 :smitten: Yum, yum, yum,  Delphine!      I do like a good crispy hash and the extra bonus soup sounds pretty good too.
Title: Re: What's For Dinner?
Post by: FlaJean on April 13, 2016, 08:31:39 PM
We had hot roast beef sandwiches with some hash browns and leftover green beans.

I like hash, Delphine, but have never cooked.it.  Sounds good!
Title: Re: What's For Dinner?
Post by: JeanneP on April 13, 2016, 09:08:49 PM
That Hash does sound good. Never made it but going to try yours. Now the potato are diced and part cooked . Right? You do the onions first? Then mix it all together.  I use to like Corned Beef Hash made the the Canned corn beef. I am still one who like that corned beef on Sanwiches. Same with Spam. You can buy the salt free now.
I have a lot of sliced ham in the freezer. wonder if one could make Hash out of that.

Now soups I just play around with them using anything I can find. Some will never get again because I don't know what went in there.  Soups are my favourite things to make this way.
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 19, 2016, 08:31:32 AM
When I have stew gravy left over, I use it to cook rice in.  It always makes a great flavoring.
Title: Re: What's For Dinner?
Post by: maryc on April 19, 2016, 07:03:51 PM
FlaJean,   I wonder how the settling is going?    I had to look back just now to find out when your move was actually taking place and I see that on Apr 3 you were unpacking boxes.    I hope you will be comfortable in your new setting.


Title: Re: What's For Dinner?
Post by: FlaJean on April 19, 2016, 08:33:40 PM
Everything is going great.  It is half the size of the house we left but it has a nice flow to it and we really like it and the area.  It has taken a while to put drapes and paintings up and occasionally a dilemma on what to keep boxed in the garage.  But it is so nice to have our daughter drop by.  Son-in-law came by Sunday and helped Larry do a few things.  We are happy we made this decision.
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 20, 2016, 02:11:38 AM
FlaJean best wishes in your new nest.   Good decisions always bring peace of mind and satisfaction.  There could be nothing better than being near loved ones.
Title: Re: What's For Dinner?
Post by: FlaJean on April 20, 2016, 07:37:59 PM
I cooked a whole chicken in the crockpot yesterday.  It was so tender.  That will make us a few meals and I'll probably freeze some of the white meat for later.  It is so pleasant here this evening.  Sitting on the back porch enjoying a soft breeze.
Title: Re: What's For Dinner?
Post by: Delphineaz on April 20, 2016, 08:26:02 PM
My mom's is roast beef  cooked, raw potatoes and raw onions.  I don't have a meat grinder so use my Cuisnart to chop or grind the meat, raw potatoes and raw onions.  The potatoes have a lot of water in them so I squeez out excess water.  Once everything is chopped it is all stirred together and then cooked. I have baked it and fryed it.  I use unsalted butter, lots of it to dot the baked or fried hash.  Once cooked and edges crispy I freeze in 1 cup amts which is two meals for me.  I am a big user of pepper and very sparing with salt.  Since store bought meat has water added, salt is already there so with taste test after hash is completely cooked I may add salt.  There is so much natural salt in potatoes and onions salt additional salt is rarely needed. Approx 1/4 C butter. 
Title: Re: What's For Dinner?
Post by: JeanneP on April 21, 2016, 12:43:15 PM
Delph.

Now I like the hash make that way but I just buy a can of corned beef. No water in that.. Grind with the onion and potatoes . Don't use any salt at all. I have a mix of pepper and Garlic that I use with most things. Makes good patties.

I have eaten so many concoctions this week that I would not know how to make them again. Trying to empty indoor refridge freezer.  I ask a women across the street if she wanted everything in my outdoor freezer. She was happy to take it all.  Now that is ready to clean and use fresh.
Title: Re: What's For Dinner?
Post by: MaryTX on April 21, 2016, 01:43:39 PM
JeanneP, I love canned corned beef in sandwiches with a little horseradish.  How much onion and potato do you use per can?

Mary
Title: Re: What's For Dinner?
Post by: JeanneP on April 21, 2016, 05:39:09 PM
Mary.

Not made any in awhile.  Seems like I used about 3 Baking size potato cut up in dissed size and a mid size onion.  Going to have to try some this next week.   I love it on sandwiches also Same with Spam.  They now have a Spam with lot less salt and Cal. in it.  Pretty good.
Title: Re: What's For Dinner?
Post by: MaryTX on April 21, 2016, 05:55:11 PM
JeanneP, thanks for sending the amounts.  I'm going to make some for supper. 

I also love Spam, altho I don't care for it cold. I grew up on Spam fried in a little butter along with fried potatoes.  A filling and economic meal.

Mary
Title: Re: What's For Dinner?
Post by: Jeanne Lee on April 21, 2016, 08:41:23 PM
Spam and cheese makes a great sandwich.  And scrambled eggs with Spam and cheese and onion is delicious.  I try to always have a can in the pantry.
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 22, 2016, 02:01:00 AM
You are all making me hungry!!! ;D
Title: Re: What's For Dinner?
Post by: JeanneP on April 22, 2016, 12:10:47 PM
I was thinking that  Spam would not be sold in Israel with it being made from Pork.  But never know, seems everything can be bought anywhere now.

Bubble.  Have you gotten you Passover baking done yet? Have a good one.
Title: Re: What's For Dinner?
Post by: FlaJean on April 22, 2016, 12:27:53 PM
I was surprised to learn that my new range has a "Sabbath" setting to be used for Jewish religious days, special occasions, etc.  I'm enjoying my new range but haven't used the oven yet.  I better give it a try soon in case it doesn't work properly.
Title: Re: What's For Dinner?
Post by: Kelly on April 22, 2016, 12:52:01 PM
I rather Corned beef sandwiches!

kelly
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 22, 2016, 01:06:33 PM
Quote from: JeanneP on April 22, 2016, 12:10:47 PM
I was thinking that  Spam would not be sold in Israel with it being made from Pork.  But never know, seems everything can be bought anywhere now.

Bubble.  Have you gotten you Passover baking done yet? Have a good one.

Sure all is done and ready!  As traditional in the family, we have a leg of lamb in the oven, roasted potatoes, fresh string beans in a tomato sauce as a main course.  We start with an assortment of salads and picked 'mattias' or herrings. This year I made cooked eggplant salad, cooked 3 colors bell peppers salad, cooked carrot and olives spicy salad, beet salad and of course the universal tomato/cucumber/ onion salad.
Dessert will be chocolate mousse and almond cake - home made from scratch of course.

Want to share?  Don/Radioman can attest that it is quite tasty :)
Title: Re: What's For Dinner?
Post by: Marilyne on April 22, 2016, 02:02:04 PM
bubble - sounds delicious!  I love leg of lamb, but haven't been able to find it this Spring, with bone in.  Has yours been de-boned, as they have been here?

The eggplant and the beet salads sound very good.  If you have the time, please post the recipes. :)
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 22, 2016, 02:41:55 PM
Oh no, I NEVER buy de-boned.  That is what gives the best taste to the gravy!
Title: Re: What's For Dinner?
Post by: Mary Ann on April 22, 2016, 04:03:43 PM
Bubble, sounds delicious.  Those foods I am not familiar with, I'd give a try.

Mary Ann
Title: Re: What's For Dinner?
Post by: Joy on April 22, 2016, 05:57:23 PM
Sounds delicious , Bubble.  I would try any of those, except for the eggplant salad.  I like most veggies, but just can't do eggplant. And, I have tried it different ways.  I do love lamb, also, but rarely have it.  Like lamb chops, but hardly ever see them I the stores.,  And, not very many places serve lamb on their menus.  Been years since I have had any.

My husband grew up in a Jewish neighborhood and was familiar with a lot of the Jewish foods.  I will try something.  Might not eat it again, but I do like to try different foods.   

Enjoy your dinner with your family.

Joy
Title: Re: What's For Dinner?
Post by: JeanneP on April 22, 2016, 06:12:56 PM
If I lived closer to Bubble. wouldn't it be great to be invited to a Passover meal at her home.

Wonder if she will explain to us the meaning of having this on Jeans New Range. it is one I don't know. I know about cooking utensils etc but not the ovens them selves.

I was surprised to learn that my new range has a "Sabbath" setting to be used for Jewish religious days
Title: Re: What's For Dinner?
Post by: JeanneP on April 22, 2016, 06:20:08 PM
O.K . Now I understand it.  I forgot about what can and cannot be used on Sabbath days. It makes sense to me that it would be a good way for many people to use those settings on their ovens at any time.

I know very few now who follow the Orthodox way. Most young seem to be going more into the traditional ways. I use to watch the Orthodox families and think that it must be so hard.

When the Sabbath mode feature is activated, the oven may be set either to go on immediately and stay on for a set amount of time, or turn off automatically after a set amount of time. The oven will stay at the temperature the user selects when entering the Sabbath mode. The digital control display will not show time, temperature, or selected oven function until the Sabbath mode feature is manually de-activated at the conclusion of the Sabbath or holiday. While this may seem unusual to many people, it makes it possible for observant Jews to serve warm food on holidays, the underlying principle being that it is permissible to use electricity that is already on but not to turn it on or off during the duration of the holiday. Observant Jews are thus prohibited from turning on or off the oven, or taking an action that causes the oven control display to change during the Sabbath or religious holidays.
Title: Re: What's For Dinner?
Post by: Joy on April 22, 2016, 06:42:44 PM
I have never heard of a " Sabbath " setting on a stove,   Jeanne, even after your explanation, it still is a little confusing.

I do know that Jewish people are not supposed to turn on electricity on the Sabbath.  When my husband was a kid, he lived in a Jewish neighborhood and he used to be the one who would turn the lights on and off in the neighborhood synagogues. I guess that setting on the stove has something to do with turning the electricity on and off.   What will they think of next???   Wonder what people did about this before they had this option?   

Joy
Title: Re: What's For Dinner?
Post by: Joy on April 22, 2016, 06:51:05 PM
Here is a link explaining the reasons for the "Sabbath mode setting"   I find this so interesting.  Something the average person would never have thought of.  I did know about not being able to turn on the electricity, but just never would have thought the problem it caused for not being able to cook or prepare the meals for the day.  Always nice to learn something new, isn't it?

https://en.wikipedia.org/wiki/Sabbath_mode

Joy
Title: Re: What's For Dinner?
Post by: RAMMEL on April 22, 2016, 07:10:05 PM
I just put in a new freezer and it also has a " Sabbath " mode.
Title: Re: What's For Dinner?
Post by: Delphineaz on April 22, 2016, 07:25:42 PM
MaryC, I have made this for years but I add 1 box of pasthio instant pudding to the ambrosia salad.  Another variation is crushed pretzels right before serving.
Title: Re: What's For Dinner?
Post by: FlaJean on April 22, 2016, 07:51:54 PM
Jeannep, thanks for explaining the "sabbath" mode, I had not looked into it any further.  that's interesting Rammel about the freezer.  Bubble, your meal sounds delicious.
Title: Re: What's For Dinner?
Post by: maryc on April 22, 2016, 08:40:00 PM
Just checking in here.....have just been reading lately and not posting.    Lots of interesting comments and good sounding food! :thumbup:

All of the conversation about Spam reminded me of a great Spam dish we used especially for camping.....again because the meat was so easy to carry along w/o refrigeration.   It was kind of a Fritata, starting with home fries with onions, topped with julienne strips of cheese and  Spam and then with beaten eggs.   It was a meal in a skillet and we all liked it.   No one was unhappy to see it for a supper right at home either. :)    It is funny about Spam.    Some folks just turn up their nose at the mention of it and others like it just fine.....guess that's life.

DelphineZ,  Your additions to Ambrosia salad sound interesting, especially the crushed pretzels.    There was a good one on Facebook this past week.   It was similar but with a few changes.   It was called Cheesecake salad and started off with cream cheese,  then the usual whip topping and bananas and strawberries.   That looked really good!
Title: Re: What's For Dinner?
Post by: SCFSue on April 22, 2016, 10:28:12 PM
During the Seventies, I was teaching in a private school.  I had 20 really sweet first and second grade students.  Our department consisted of 4 teachers and each class was limited to 20.  I taught Reading and Social Studies and the other teachers taught Math, Science, and in the afternoon, we each had a different class one day a week to teach special subjects.  Parents were very involved in our classrooms and each month, mothers prepared a themed (Indians, other cultures, etc) meal.  One mother prepared a sedar dinner for my class and explained the customs of their family.  It was a marvelous lesson for our children and especially for me.

Sue
Title: Re: What's For Dinner?
Post by: FlaJean on April 23, 2016, 12:07:40 PM
We are getting a little tired of chicken so think I will thaw a couple of pork chops.
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 23, 2016, 12:18:15 PM
from having chicken so often, my husband used to say: "I think  that soon I'll start growing  feathers"
Title: Re: What's For Dinner?
Post by: MaryTX on April 23, 2016, 12:28:29 PM
Bubble, that phrase sounds familiar ;D. 

Claude didn't care for pork so when beef started getting so expensive, we went to chicken.  I have a recipe book somewhere on "100 Different Ways to Fix Chicken" :)  I remember having a similar recipe book on using hamburger.

Mary
Title: Re: What's For Dinner?
Post by: JeanneP on April 23, 2016, 01:18:04 PM
I think that most people are so tired of Chicken.  Now I could eat good old Southern Fried chicken all the time. I loved Kentucky fry chicken years ago.  Fight the temptation now.
I also bought 3 thick pork chops the other day. Have to doctor pork up also.  I did some Red and Yellow sweet peppers with some tomato slices. Grilled those and put on the chops. It helped. Eating more chinese and Indian dishes now it seems.  Love spice.  Sold on using the Basmati Rice now.  I prefer it.
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 23, 2016, 01:20:53 PM
For me too Basmati is the best.  Have you tried cooking it with diced  Red and Yellow sweet peppers? It makes it differently colorful
Title: Re: What's For Dinner?
Post by: JeanneP on April 23, 2016, 02:30:25 PM
Yes.  I try to put such things as sweet pepper.Onions. Mushrooms (Not all at one time). In most anything I make. I am not into brown rice though.  Have to make it for the Bird. I swear it can tell the difference if I try slipping the white rice to it.
Title: Re: What's For Dinner?
Post by: maryc on April 25, 2016, 07:45:32 PM
After our recent conversation about Goulash (Beef-a-roni style),   I made a good pot of it on Saturday.   We enjoyed it that day and will have another meal one day this week.    I did the same with sauerkraut and polish sausage over the week-end so our refrigerator has a few nice choices for meals with little preparation.   Al's appetite has improved so much in the past couple of weeks that we are using up any leftovers very nicely.  It's a pleasure to cook when he wants to eat!!
Title: Re: What's For Dinner?
Post by: FlaJean on April 25, 2016, 10:13:41 PM
I made spaghetti last night and had leftovers tonight.  MaryC, I'm glad to hear Al's appetite is better.  That probably makes everything taste better for you also.
Title: Re: What's For Dinner?
Post by: maryc on April 26, 2016, 02:18:51 PM
Thank you FlaJean!    Yes meals are so much better when my DH is enjoying the food.....it is more appealing to me as well.

I made a nice big fruited jello today and was reminded of how hard it is to get mini marshmallows to SINK and stay down in jello.  :2funny:      There must be a secret that I've forgotten.
Title: Re: What's For Dinner?
Post by: JeanneP on April 26, 2016, 06:35:58 PM
Isn't the trick not to add the fruit or marchmallows  until the jello has gotten cold. Not yet started to Jell.
Title: Re: What's For Dinner?
Post by: RAMMEL on April 26, 2016, 07:32:30 PM
We had breakfast for dinner last night.

Sausages, scrambled eggs, and toast. Also a dish of apple sauce.  Guess who got to cook  :thumbup:

For whatever reason I like the combination, and it's easy.
Title: Re: What's For Dinner?
Post by: maryc on April 26, 2016, 09:06:48 PM
Rammel,   That breakfast DOES make a good supper or anytime meal....easy and good.   I think of it as comfort food.

JeanneP,   Someone else told me to put the marshmallows in the warm jello.    I told her that I thought they might melt.     This is funny.    The jello has set up well now and it's ok,   there is a lot of fruit in it and the marshmallows just mix in.   I guess it has been too long since my regular jello making days.
Title: Re: What's For Dinner?
Post by: FlaJean on April 27, 2016, 10:58:30 AM
Rammel, that sounds good.  We had just toasted sour dough bread for breakfast so our big meal today is going to be scrambled eggs, bacon and toast.  Larry doesn't care for applesauce so I buy those little individual applesauce cups and often have one for a snack.
Title: Re: What's For Dinner?
Post by: angelface555 on April 27, 2016, 11:57:06 AM
That's what I had for dinner last night. Eggs over easy with buttered rye. I tend to eat a larger meal in the mid to late afternoon and a snack in the late evening.
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 27, 2016, 01:31:52 PM
same here Angel: my main meal is for lunch, because I never have breakfast except for  my coffee.
Title: Re: What's For Dinner?
Post by: FlaJean on April 27, 2016, 02:58:03 PM
We usually have our main meal in mid to late afternoon also since we both retired.  However, our main meal is often very simple anyway.
Title: Re: What's For Dinner?
Post by: angelface555 on April 27, 2016, 03:02:25 PM
That's me as well Bubble!

I talked to a neighbor yesterday who had the cutest pair of senior small dogs. She said she had been married five times and those two Lhasa Apsos  had given her more companionship than any of her husbands!

To get back on topic, she and I were discussing how we sometimes ate out of a single bowl and forgot our forks!  ;D  :thumbup:

Jean, I think that is often the way of seniors. I know it seems to be here.
Title: Re: What's For Dinner?
Post by: JeanneP on April 27, 2016, 05:12:58 PM
I have not made Jello for years. Don't know why.  So easy.  I use to love Raspberry Jello with Banana sliced up in it.  Going to have to do some.
Title: Re: What's For Dinner?
Post by: Delphineaz on April 27, 2016, 06:10:47 PM
Yesterday I put 2# of 95% frozen hamberger in crock pot.  I added 1 lrg chopped onion and 2 cups celery.  When done I added 1 can each of rotel hot chopped tomatoes, stewed tomatoes, tomato soup, Mexican style chopped tomatoes and 2 cans of drained kidney beans, 1 cup of hot salsa, red pepper flakes, p&s, celery salt, garlic pwd and let it cook more.  I cooked a box of macaroni.  Put it in lrg roaster, stirred in meat mixture and baked covered in 350 oven.  When cooled I put it into 1 and 2 cup freezer containers.  It is now in freezer.  16 meals.  I also have chicken fetticini, beef veg soup, hash in the freezer.  I am one of those cooks who when I make something I want to be sure my time is used well.  Cooking or baking for the freezer is my way to go since I live alone and I would rather read a book than cook.
Title: Re: What's For Dinner?
Post by: angelface555 on April 27, 2016, 06:31:27 PM
In my freezer, in freezer bags are hamburger, one or two cups sized, browned and seasoned with rosemary; chicken in both cup sizes that has been slow cooked, then de-skinned, deboned and shredded. I use the slow cooker with the chicken mixed with one-half cup of lemon juice or fruit juices, along with various dried herbs, water to cover one-third. Along with that, I have pork chops browned and pork steaks in single servings.

I roast chicken legs and chicken breasts to freeze in single servings, along with one and two cups froze bags of rice, mixed red, yellow and orange peppers, and various small bags of mixed vegetables of different combinations. I also have various bags of frozen fruit from last year's farm share.

Your recipe, Delphine, sounds like it would fit right in and I've saved it. I cook about every two months and what I take out of the freezer is marked off the lid on the door so I know what I have. I can throw together almost anything from what I've frozen and the fresh fruits and veggies in my fridge and cupboards. Just need to add spices, condiments or sauces along with some type of bread.

I've gotten to be so lazy with just myself to cook for. I even plan for the slow cooker to cook overnight!  ;D
Title: Re: What's For Dinner?
Post by: maryc on April 27, 2016, 08:18:48 PM
I think you gals should put your heads together and write a cookbook called "Cooking for One, Simply" or something like that.    You have such good ideas and I like that I'm not hearing that old phrase,  "It's too hard to cook for one".   We are so lucky to have freezers where we can keep cooked food fresh and ready for a quick fix meal.   I like your creative thinking.

I saw something in a magazine this week that looked like a good idea.   It was meatloaf made in muffin tins.   When they were served they had been topped with mashed potato (looked like icing).    Meatloaf seems to freeze and reheat very well.    I've just done it sliced but these little things looked good.

Title: Re: What's For Dinner?
Post by: angelface555 on April 27, 2016, 09:55:23 PM
Mary, I saw that one with the mini meatloaves. Was it one of the Taste of Home booklets?

Amazon is selling a cookbook that has all types of dishes you may cook in a muffin tin. I'll have to look that book up.

When I was younger and cooking for a growing persnickety family, I had a cookbook on make-ahead mixes that has disappeared through time. I got into the habit back then of cooking an extra piece of meat or two when preparing dinner that was a good start to the way I cook now.

Although I've already noted Delphine's ingredients on my grocery list. The only difference is I tend to use dried beans and wouldn't that taste good with some lentils mixed in?
Title: Re: What's For Dinner?
Post by: Joy on April 28, 2016, 08:32:04 AM
Here is the recipe for the Lil' Cheddar Meat Loaves from the Taste of Home website.   I make these all the time.  They are delicious.  I just make up the little meat loaves, but I don't see why you couldn't make them in the muffin tins.

Lil' Cheddar Meat Loaves

TOTAL TIME: Prep: 15 min. Bake: 25 min.

MAKES: 8 servings

Ingredients

1 egg
3/4 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1/2 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1-1/2 teaspoons prepared mustard


Nutritional facts
1 serving (1 each) equals 254 calories, 10 g fat (5 g saturated fat), 72 mg cholesterol, 690 mg sodium, 25 g carbohydrate, 1 g fiber, 17 g protein.

Directions

In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves.
Bake, uncovered, at 350° for 25-30 minutes or until no pink remains and a meat thermometer reads 160°. Yield: 8 servings.

Hope you will try them.

Joy
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 28, 2016, 09:40:37 AM
Oh Joy this sounds good.  I will try it!  I was looking on  something to use quick-cooking oats.
Title: Re: What's For Dinner?
Post by: FlaJean on April 28, 2016, 12:19:05 PM
Joy, that sounds good.  My husband likes meatloaf but when I make it I end up getting so tired of it before it is all eaten.  I'll try this and freeze the extra loaves for another time.
Title: Re: What's For Dinner?
Post by: angelface555 on April 28, 2016, 12:26:31 PM
That does sound good!
Title: Re: What's For Dinner?
Post by: JeanneP on April 28, 2016, 02:38:49 PM
I have found a few good Muffin can Recipes on Line..Few here.http://greatist.com/eat/portable-muffin-tin-recipes
Title: Re: What's For Dinner?
Post by: so_P_bubble on April 28, 2016, 03:36:54 PM
Yummy!  I printed two for later reference.  Thanks so much.  As soon as Passover is over, I'll get busy in the kitchen :)
Title: Re: What's For Dinner?
Post by: Delphineaz on April 28, 2016, 09:37:15 PM
Meatloaf is my favorite meat dish.  I often have breakfast at dinner/supper time.  I buy ground turkey or chicken and make meatloaf with it and it is awesome.  I also freeze stuffing in small amts to serve with turkey or chicken.  I prefer dark meat turkey so only buy the thighs and they are put in freezer with all the spices on them and froze in 1 thigh pkgs but they make two dinners.  When my market has organic turkey (or chicken) thighs I will buy as many pkgs as they will sell me since so many people like dark meat turkey.  They limit me to 4 usually.  I love this site....learn something every single day.  I love reading recipes as much as I love a good book.
Title: Re: What's For Dinner?
Post by: FlaJean on April 30, 2016, 02:45:06 PM
Does anyone know how to start the Gardening Forum?  I have looked on the Internet but can't find this plant.  It is planted in the front garden of our new house.  Would sure like to know what it is.
(http://ocalafellers.net/s-f5/DSCN5826a.jpg)
Title: Re: What's For Dinner?
Post by: angelface555 on April 30, 2016, 07:58:13 PM
PM, Jeannie, she's an administrator.
Title: Re: What's For Dinner?
Post by: alpiner1 on April 30, 2016, 08:34:12 PM
Tonight we are having Clam Chowder .
Title: Re: What's For Dinner?
Post by: maryc on April 30, 2016, 10:10:27 PM
FlaJean,   I couldn't find the Gardening forum again either but hope it does come back.    Your plant looks an awful lot like a Euonymous.  Check out this site.   https://www.google.com/search?q=Euonymous&tbm=isch&imgil=axPdauZMsqPjlM%253A%253BdEuJeAMg2AYnFM%253Bhttp%25253A%25252F%25252Fwww.worleysgreenhouse.com%25252Findex.cfm%25252Ffuseaction%25252Fplants.plantDetail%25252Fplant_id%25252F164%25252Findex.htm&source=iu&pf=m&fir=axPdauZMsqPjlM%253A%252CdEuJeAMg2AYnFM%252C_&usg=__aaIG439u_TctBs5yBC36ALs2ya8%3D&biw=1173&bih=584&ved=0ahUKEwjDv9uh5bfMAhXFm4MKHfgxD64QyjcIrgE&ei=uWQlV4P_O8W3jgT447zwCg#imgrc=axPdauZMsqPjlM%3A

Some are a plain leaf and some quite fancy.   Your plant looks like a very pretty one to me.    I have a few in the yard of different varieties but none like that one.     I could be wrong about this because you are in the south and probably have species that don't flourish here in the north but it does look like it.  Good luck in your search. :)
Title: Re: What's For Dinner?
Post by: RAMMEL on April 30, 2016, 11:58:25 PM
Ta-Daaaaa

Gardening -

http://www.seniorsandfriends.org/index.php?topic=148.new#top
Title: Re: What's For Dinner?
Post by: JeanneP on May 01, 2016, 02:45:18 PM
Has anyone tried using the Butcher Boy Coconut oil in their cooking? I haven't but one store is showing it on Sale today.  Maybe by some and see what it does.  I know it is used a lot in Chinese cooking.
Title: Re: What's For Dinner?
Post by: FlaJean on May 01, 2016, 04:43:03 PM
JeanneP, the real estate lady who helped us buy this house gave us a huge basket of goodies from Fresh Market.  One of the items was a container of cranberry/orange scones.  Someone told me they were like our (baking soda) biscuits.  They are so much better than our biscuits.  I love them.  I wonder if they use a special type of flour to be so light and fine.  Do you make scones?
Title: Re: What's For Dinner?
Post by: JeanneP on May 01, 2016, 06:05:27 PM
Jean.  Now my daughter sent me a basket of things for my birthday. Pretty basket and in it it has lots of English Tea. Packets of Choc. Digestive Buscuits, pots of jam and also a packet mix for of Original Recipe Scones. Just add Water, Mix and Bake. Says Sticky fingers Bakeries. Not baked them yet. Fact may do half of them today. There is also a jar of Clotted cream.  One put the Jam and clotted cream on the Scones when baked.
Yes, I have always made scones but not done it for awhile.  Packet make 16 so will just make 8 And yes.  They are different than the US made biscuits. I do like those though. Specially down the South
Will let you know how these turn out and if as good as home made.
https://www.stickyfingersbakeries.com/

Title: Re: What's For Dinner?
Post by: maryc on May 01, 2016, 07:20:35 PM
JeanneP,  If I missed your birthday,   belated Happy Birthday wishes!   Your birthday gift basket sounds pretty yummy.     I've never made scones.    My late MIL often talked about them from the old country but she never would or could tell me the recipe.  ;)    My daughter, DIL and I had tea at a Tearoom in a nearby community last summer and the scones were very good also served with clotted cream and preserves.   Our daughter is taking a young lady friend  (about 10 years old) to the Tea Room next week.    She usually takes her to a musical or a play for her birthday but this year decided to take her to Tea.    They have a childs menu that offers little sandwiches in varieties that children enjoy along with the other goodies.   It is fun!
Title: Re: What's For Dinner?
Post by: FlaJean on May 01, 2016, 07:40:45 PM
Jeanne, I see that sticky fingers has a cranberry orange scone mix.  Let me know if you like your scone mix.  I saved that web page and may send for some mixes.
Title: Re: What's For Dinner?
Post by: Kelly on May 01, 2016, 07:52:48 PM
Hi Everyone
I like Profitteroles and Ice Cream!

Kelly
Title: Re: What's For Dinner?
Post by: JeanneP on May 01, 2016, 10:11:44 PM
Jean.  I baked those scones from that Packet.  Not very good.  Scones suppose to be about 2 inches high. These didn't even taste like what a good scone taste like.  I will stick to home made.  Will not use my clotted cream on these.  I can't see how this that came with the basket will be very good either. There is a way of making clotted cream.  Most my cook books are from England so I have those recipes .
It is all the same. Things british don't copy in U.S.A.  and a good Hamburger never made good  in UK.
Title: Re: What's For Dinner?
Post by: so_P_bubble on May 02, 2016, 03:42:12 AM
Jeanne, I wish they had a branch here.  I am salivating already.  And the Pear butter... I haven't had that since I was a kid...  Oh How I wish!
Title: Re: What's For Dinner?
Post by: Kelly on May 02, 2016, 06:04:08 AM
I like Scones made from the old Bero cook book my Mother used. 

I tried to make them, but they are never as good as your Mum makes!

Kelly
Title: Re: What's For Dinner?
Post by: FlaJean on May 02, 2016, 12:37:52 PM
Don't want to bother with that mix if it isn't good.  Next time I go to Fresh Market I'll check to see if I can buy them there already made.  These are really good.
Title: Re: What's For Dinner?
Post by: donklan on May 02, 2016, 12:38:34 PM
Here is another website for 'muffin tin recipes'.

http://www.msn.com/en-us/foodanddrink/quickandeasy/26-recipes-you-can-make-in-a-muffin-tin/ss-BBrFcHm?li=BBnb7Kz#image=1
Title: Re: What's For Dinner?
Post by: angelface555 on May 02, 2016, 12:47:12 PM
My all time favorite meal at any time is what my Dad had ready after we returned from church on Sunday. It was eggs over easy, bacon or sausage, biscuits, and milk gravy. He would sometimes include riced potatoes made into a sort of cake. All of this was heaven for me! I was never a sweet lover, more of a starch person I guess it's called.

Last night I had buttered rye toast and breakfast/lunch at two pm was white rice with string beans, a pork steak, and dry wheat toast.

Since I prepare for just myself and am lactose intolerant and allergic to convenience and processed foods, I eat simply. The last time I ate convenience food, I ended up paying the hospital $4000. so I tend to eat clean these days.

Thanks donklan for the link!
Title: Re: What's For Dinner?
Post by: so_P_bubble on May 02, 2016, 01:16:58 PM
Thanks donklan, great ideas!
Title: Re: What's For Dinner?
Post by: Kelly on May 04, 2016, 11:32:37 AM
Hi Donklan
Good meal, but no milk gravy for me.

Kelly
Title: Re: What's For Dinner?
Post by: phyllis on May 04, 2016, 11:45:38 AM
I had made a pot of Basmati white rice for a side dish to go with Shrimp Scampi and had quite a bit of rice left over.  Of course, that calls for a Baked Rice Pudding and we had that last night.  I think that many times the old-fashioned recipes are the best ones.
Title: Re: What's For Dinner?
Post by: angelface555 on May 04, 2016, 12:00:21 PM
Phyllis, my mother used to make a wonderful hot rice dish with raisins, cinnamon and milk that was wonderful on cold winter mornings. I've never quite been able to duplicate that one.

Yesterday I took six cups of water and a 2 lb. bag of pinto beans, brought it to a rolling boil, stirring regularly and then turned down to simmer until evening. I drained the water, placed the beans in a crock pot, added some pork steak, white rice and the beans with fresh water just enough to cover. And left it to cook on low all night. This morning I divided it up into two cup portions and froze them in freezer bags. So good! But not something you want to eat a lot of and still be social... :-[
Title: Re: What's For Dinner?
Post by: phyllis on May 04, 2016, 01:10:58 PM
Angel, you mean........"Beans, beans the musical fruit"?   :2funny:
Title: Re: What's For Dinner?
Post by: JeanneP on May 04, 2016, 01:25:22 PM
Now this one not for dieting but does it taste so good.  I freeze in just one servings and take out when not in the mood to cook.

TATER TOT CASSEROLE
­­­­­­­­­­­­­­­­­­­­­­­­__________________________
1 pound ground beef
1 (12 ounce) can black beans, rinsed and drained
1
1 (12 ounce) bag shredded Mexican cheese blend
1 (16 ounce) package frozen tater tots
1 (12 fluid ounce) can enchilada sauce
1 small onion, diced

1 clove garlic, minced
1 (1 ounce) packet taco seasoning mix
1 (16 ounce) bag frozen Mexican-style corn
    Preheat an oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
    Cook the ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion, garlic, taco seasoning mix, frozen Mexican-style corn, and black beans to the ground beef; cook and stir another 10 minutes. Set aside to cool slightly.
    Combine the ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the tater tots; stir to combine.
    Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tot layer.
    Bake in the preheated oven for 40 minutes. Sprinkle the remaining Mexican cheese over the casserole and return to oven until the cheese is melted and bubbly, about 5 minutes more.
Title: Re: What's For Dinner?
Post by: angelface555 on May 04, 2016, 03:02:36 PM
Yes, Phyllis!  ;D  I think next time I make the beans, I will add caramelized onions and hot sauce.

Jeanne, I like your recipe.
Title: Re: What's For Dinner?
Post by: so_P_bubble on May 04, 2016, 03:14:37 PM
Jeanne, seems like a great recipe.   I told Don to have a look/try: he loves to cook.
Title: Re: What's For Dinner?
Post by: JeanneP on May 04, 2016, 03:40:36 PM
Bubble.  Maybe Don i watching his diet at the moment.  I should be watching the carb. and fat in my food but just once in awhile I go a little wild. Love spicy food a lot.
Title: Re: What's For Dinner?
Post by: JeanneP on May 04, 2016, 03:41:46 PM
I found the way I make my Scones from years ago. Will type it out if wanted.
Title: Re: What's For Dinner?
Post by: angelface555 on May 04, 2016, 03:42:56 PM
I would like a copy, Jeanne.
Title: Re: What's For Dinner?
Post by: Kelly on May 04, 2016, 05:27:03 PM
Hi JeaanneP
I doubt anything could bet the old 'Bero' recipe for scones!

Kelly
Title: Re: What's For Dinner?
Post by: JeanneP on May 04, 2016, 05:47:07 PM
Kelly. Never heard of that one.  I use 2 recipes.

This is the one I like best.


Ingredients
Nutrition
Yield
12 scones
Units
US

    2 cups flour, preferably cake flour
    4 teaspoons baking powder (not soda)
    1â,,2 teaspoon salt
    4 tablespoons butter, room temp
    1 egg, lightly beaten
    milk, enough to add up to 3/4 cup with the egg added
    1 egg, extra

No here I add about a 1/4 cup of sugar.  Many don't



    Heat oven to 400 deg F.
    Mix flour, baking powder and salt in a bowl.
    Add butter and rub in with fingers until it resembles crumbs.
    Beat egg lightly, pour into a measuring cup, and add milk -- you can use buttermilk instead -- to make up 3/4 cup liquid.
    Add liquid slowly to dry ingredients while mixing. You should have a soft dough, but not wet or very sticky.
    Sprinkle flour on a wooden board or working surface. Turn dough out on that. Pat out lightly with fingers until about 1 1/2 inch flat, or a little less.
    Press out rounds about 2 1/2 inches across.
    Gather excess dough and repeat process.
    Beat extra egg well.
    Put the scones on a greased tin, use a pastry brush and brush with the beaten egg.
    Bake for about 13 minutes until well risen and golden.
    To serve, best use them quickly. Coffee shops keep making up batches, so as to serve them almost hot from the oven.
    To eat, break open while hot or warm, and serve with butter. Jam and clotted cream if you have it.
Title: Re: What's For Dinner?
Post by: JeanneP on May 04, 2016, 05:54:23 PM
Kelly.

Now here is your Bero recipe for scones.  Will try it one day. See if like it.

Rich Scones    MAKES 8    

225 g (8 oz)    Be-Ro Self Raising Flour
pinch    salt
50 g (2 oz)    margarine
25 g (1 oz)    caster sugar
50 g (2 oz)    currants/sultanas
1 medium    egg, beaten with sufficient milk to make 150 ml (¼ pint) liquid
   

1    Heat oven to 220ºC, 425ºF, Gas Mark 7 and grease a baking tray.
2    Mix flour, and salt, rub in margarine and stir in sugar and fruit.
3    Add egg mixture and milk reserving a little for brushing the tops.
4    Knead lightly on a floured surface and roll out to 1 cm (½ inch) in thickness and cut into 6.5 cm (2½ inch) rounds.
5    Re-roll the trimmings and cut more rounds.
6    Brush the tops with egg and milk and bake for about 10 minutes
Title: Re: What's For Dinner?
Post by: Kelly on May 04, 2016, 06:15:49 PM
Hi JeanneP
And I will get a friend to make me your recipe for scones.

I always cut then in half and have butter on them, do you?

Kelly
Title: Re: What's For Dinner?
Post by: JeanneP on May 04, 2016, 06:28:44 PM
Kelly.  I put butter on bread even when making sandwiches here. People don't do that.
Yes I put butter on scones.  (Now buying the Irish Butter. US butter not as good as European. To much liquid added to it). Have to watch the liquid when making UK Recipes.
I remember the Be-Ro now. I just knew it as Bell flour when in UK.  Flour is so different here.
Again British flour has more moister in it so have to watch when putting water, milk or any liquid in a recipe.  Even Canadian Flour is different.  UK use a lot of Self Rising flour. Not here Fact hard to find. So have to work with  All purpose flour and Baking powder. Can buy Cake flour.  I live alone now and so don't do as much baking.  I was going into Chef. Training in UK for awhile. Did learn a little.  Aunt was a Prof. Chef for 50 years and was great. I still love it and wish I had kept it up. Had to change into Finance and make a living faster.

In U.s. Now Butter is about the same price as Margarine . Can buy for less then $3 a lb.  Irish and European Butter is $5.99 a lb. Sure can tell the difference.
Title: Re: What's For Dinner?
Post by: Kelly on May 04, 2016, 06:46:34 PM
Hi JeanneP
Yes I use butter on sandwiches and Toast!

Does the Irish butter begin with K and end with G, as not sure if you are allowed to use product names.   The other butter I use is L……K and   Country L….

Now I never knew it as Bell Flour, so thanks for the information.

Though there is self raising and plain flour in the cupboard here I prefer self raising flour.

Sounds as if you you are a good chef without doing the Chef Training!

Kelly
       

Title: Re: What's For Dinner?
Post by: JeanneP on May 04, 2016, 07:26:29 PM
Yes. Now we can buy that Irish butter . you are right with the one you are thinking.

Now I think it was easier to just Say Bell than the Bell-Royal .  Now you can get good recipes under the Web site.  that is such a old company.
Title: Re: What's For Dinner?
Post by: FlaJean on May 04, 2016, 08:16:55 PM
I made those miniature meat loaves  today (ones calling for cheddar cheese).  We ate two and I froze the other six.  They turned out good but I think they needed a little more salt.  Husband thought they were salty enough.
Title: Re: What's For Dinner?
Post by: so_P_bubble on May 05, 2016, 02:36:57 AM
Yummy!  Years and years I did not taste a scone.  But I am lazy... so will wait for someone to make them for me. :)
Title: Re: What's For Dinner?
Post by: Kelly on May 05, 2016, 03:57:59 AM
Hi JeanneP
I like the older recipes!

Kelly
Title: Re: What's For Dinner?
Post by: angelface555 on May 05, 2016, 06:31:49 AM
The beans, rice and pork dish was very nice for dinner, but I'm glad I froze the rest or I would have kept eating.  :-[ 

I made some mini hamburgers that would fit in a muffin tin and froze them so will have to try some mini meatloaves soon.

I want to try some takeaway salads from a new restaurant that opened recently to rave reviews from folks here in my building. It trains and employs the homeless and other disadvantaged folks and people that have been said the food is good and well presented.
Title: Re: What's For Dinner?
Post by: so_P_bubble on May 05, 2016, 07:06:04 AM
http://www.chopchopmag.org/recipe/one-ingredient-banana-ice-cream (http://www.chopchopmag.org/recipe/one-ingredient-banana-ice-cream)

One-Ingredient Banana Ice Cream:  you need a refreshing dessert after all that food!
Title: Re: What's For Dinner?
Post by: JeanneP on May 05, 2016, 12:59:34 PM
I just do not trust any salads that you buy that are already mixed. Specially the bags in the grocery store. Now on a Buffet in a good restaurant where can make up your own. I like that.
Title: Re: What's For Dinner?
Post by: angelface555 on May 05, 2016, 02:53:36 PM
Jeanne, that is what I'm talking about regarding this restaurant. If you want, they will make up a salad with ingredients of your choosing for you to take home. It's not fast food or a grocery or a buffet for you to make your own. It's a working restaurant with good reviews, that trains, employs, and economically encourage the homeless and other disadvantaged folks.

They have a myriad of menu options such as a fresh green salad for 5.00, chicken, tuna or egg for 5.00, eggsalad for 4.00, chef salad for 8.00 or a cobb salad for 10.00 among others.

And this is with all the regular breakfast, lunch, and dinner offerings.
Title: Re: What's For Dinner?
Post by: JeanneP on May 05, 2016, 04:04:05 PM
Angel.  And I am sure it is kept more sanitary . Here anymore the Health are doing much better checking restaurants. Every month you will see which is closed down due to things not been kept right and keeping to the rules.  Usually they open up again in 2 or 3 days but now it has to be shown it the doors or window as to how many stars the place has. they are graded also.  So many Mexican. Chinese etc brought a lot of changes.  I just have my favourite place if going out to dinner. Same place for years. Spotless and run well. 
I think that maybe I have been to funny about my food. Since I was little.  But now all this health things and what they find.  I wasn't to wrong.  I just carry it to far.
Title: Re: What's For Dinner?
Post by: angelface555 on May 05, 2016, 04:34:44 PM
Jeanne, it is the same here, published weekly in the newspapers and posted on the doors of the establishments. We are lucky in having so many ethnic restaurants. They are almost always family run and I have never seen any of them on the lists. It is the chains, buffets and fast food that major on those lists here.

We have several fine dining places here that are twenty or more years in business and they also maintain a positive, excellent dining experience, if expensive.

There is a simply run barbeque place, owned and operated by the same family for over fifty years and never raised their prices and another summer-only outdoor  place, so good that it's summer reopening is usually on the front page of the newspaper.

It's the fast food and buffets that seem to be plagued with issues or simply don't have respect for their customers.
Title: Re: What's For Dinner?
Post by: phyllis on May 06, 2016, 08:57:46 AM
We have published Sanitary inspections in our local paper, too, and also a segment on Friday night TV news telling which restaurants have what rating and what the inspectors found.  Some of the stuff is downright frightening!  I don't eat out all that often and we tend to go to a small restaurant near by.  It is a place "where everyone knows your name".  Food is plain but good and well-prepared and their sanitary rating is always a 99 or even a perfect 100.
Title: Re: What's For Dinner?
Post by: angelface555 on May 06, 2016, 02:27:50 PM
Those places, Phyllis, are always nice to have around and often the first to go when the chains move in. The one here, the Red Couch, is selling because of illness. There is a place similar if you like diners, which I find too greasy, called Ethel's. It has been around forever and the owner and her customers go back decades. However, she is also older, in her seventies with no family in sight.
Title: Re: What's For Dinner?
Post by: angelface555 on May 06, 2016, 10:20:05 PM
https://www.washingtonpost.com/news/morning-mix/wp/2016/05/05/massive-recall-of-frozen-fruits-and-veggies-expands-after-multi-state-listeria-outbreak/?wpmm=1&wpisrc=nl_rainbow
Title: Re: What's For Dinner?
Post by: RAMMEL on May 06, 2016, 11:11:32 PM
A full list of the items is here (link from above post).

http://www.fda.gov/Safety/Recalls/ucm498841.htm
Title: Re: What's For Dinner?
Post by: phyllis on May 07, 2016, 09:17:08 AM
I read that it is the biggest alert about contaminated food ever!  I checked my freezer and think I'm all right.  I try to fix fresh veggies and fruit when possible.  And the fruit that is in the freezer is stuff that I have frozen from fresh fruit.  Only have three bags of frozen vegs. that I bought and they don't seem to be on the list.  As an older (more mature   ::) ) person I don't want to take the chance of getting listeria.
Title: Re: What's For Dinner?
Post by: so_P_bubble on May 07, 2016, 11:08:46 AM
what exactly is listeria?  I thought it was some liquid that you rinse your mouth with!
Title: Re: What's For Dinner?
Post by: angelface555 on May 07, 2016, 11:41:34 AM
Bubble, Listerine is a mouthwash, listeria is a debilitating illness and especially dangerous to the over 65, pregnant or those with impaired immune systems.

http://www.about-listeria.com/listeria_symptoms_risks/
Title: Re: What's For Dinner?
Post by: so_P_bubble on May 07, 2016, 11:52:52 AM
Thanks Angel.  It sounds scary. especially with my with impaired immune system.
Title: Re: What's For Dinner?
Post by: FlaJean on May 07, 2016, 12:35:51 PM
Don't have anything on the list.  We always had a vegetable garden in the past but not up to it anymore at this age.

According to a source about Listeria I read this. "Consumers should always cook frozen vegetables prior to consumption. Thorough cooking will destroy the Listeria which may be on frozen product.  Use boiling water and the stove-top method for cooking frozen vegetables; a microwave may not heat frozen vegetables enough to destroy the pathogen. Don’t be tempted to thaw and add frozen (un-cooked) vegetables to dishes. If you are making the church-favorite potluck disk of macaroni salad with frozen peas, be sure to thoroughly cook the peas and then cool them before adding them to the salad."
Title: Re: What's For Dinner?
Post by: angelface555 on May 07, 2016, 12:56:43 PM
Very good advice, Jean! I am one that tends to add frozen vegetables to the crockpot and will rethink that habit.

In the summer, I have a continuing local farm share with Calypso Farm. I know seniors over 60 may get special farm shares from the borough but I don't know the details although it's a good idea to be able to have and use fresh for those with limited incomes.

My microwave died last month from old age and I certainly am learning how easy it was to use for so many foods I used it for. :(
Title: Re: What's For Dinner?
Post by: MaryTX on May 07, 2016, 01:29:23 PM
Last year, Blue Bell's (the holy grail of ice cream in Texas to some people) plants were closed because of  three listeria attributed deaths in some of their commercial packaging to hospitals and nursing homes. They had to shut down all their plants and pull all their products off the shelves.  It took them close to a year to fix machinery, sanitize everything and get back into production. 

California has had several outbreaks of salmonella in their spinach and lettuce fields over the years.  It is almost scary now to eat any food you don't grow yourself anymore :).

Mary
Title: Re: What's For Dinner?
Post by: Kelly on May 07, 2016, 07:01:22 PM
Hi MaryTX
The Isle of Man has Davisons Ice Cream, bet it will give Blue Bell's as the saying goes, a run for its money in the Ice cream business!

Kelly
Title: Re: What's For Dinner?
Post by: MaryTX on May 07, 2016, 07:07:00 PM
Hi Kelly....

Yours might be the winner :)  I personally don't think Blue Ball is all that great, but I'm not a born and bred Texan ;D. 

Mary
Title: Re: What's For Dinner?
Post by: angelface555 on May 07, 2016, 07:16:44 PM
Mary, I think many men would agree with you.... :D
Title: Re: What's For Dinner?
Post by: angelface555 on May 07, 2016, 07:21:19 PM
We have a shop here that makes and sells its own ice cream and it is not a chain but a couple of good friends who started the company and everyone raves about their ice cream sold from a trailer similar to those seen at fairs. They recently opened a year around store as well.  It's called Hotlicks and here  is one of the many reviews from Trip Advisor.

"Yummy!!! Big huge creamy scoops of wonderfulness!!! Too bad they don't sell this stuff in the lower 48."

"The best ice-cream in Alaska! The great choice of flavors, both classic and based on local fruit! Surprisingly delicious was Einstein's espresso as well as the blueberry one. Highly recommended!"

"I had read about Hot Licks in my research for our trip to Alaska. I saw that they had "Sugar-free/No Sugar added" ice cream. Since my husband is diabetic and usually has to miss out when the rest of us enjoy dessert, I knew we had to go here. I even emailed them just to see if they might have..."
Title: Re: What's For Dinner?
Post by: JeanneP on May 07, 2016, 07:24:58 PM
My family are Texan's and swear by their one Ice cream company. I really liked it when there. Not sold in the Midwest.  I was shocked when it was closed down.
Looking at that list . most everything is everything on it but don't see any names of what sold around here.  I use very little frozen food. Stick with Fresh and wash good. Also see not from Mexico . I have been there to often and watch it growing in the fields. Thousand people picking it but not one Toilet to be seen. Enough for me.
Buy what meat I use from the Butcher area. Never frozen. But yet once in awhile something has gotten to my tummy.  Try to only use couple of restaurants if eating out.
Title: Re: What's For Dinner?
Post by: donklan on May 07, 2016, 07:40:36 PM
PAT......

Got IT   :2funny:
Title: Re: What's For Dinner?
Post by: maryc on May 07, 2016, 08:00:21 PM
Interesting reading here about the recalls of frozen fruit and veggies.    We don't get any of the mentioned brands but it would be smart to follow those directions in preparation.

Angelface,   Our microwave died just a few weeks ago.   I ordered another just the same from Amazon and had it within a week.    My biggest problem now is getting rid of the old one.    The nearest recycling center
is about 20 miles away.   They want $10. to take it in and it isn't too convenient to even get it there.    Al was just reading in the paper this week that there is a problem with this process.    There isn't enough profit in taking care of these items so it is getting harder.     You have to wonder what is going to happen eventually to the amount of electronics that we are discarding.   Meanwhile our old Micro. is sitting on a shelf in the garage.....waiting............ :(
Title: Re: What's For Dinner?
Post by: RAMMEL on May 07, 2016, 08:03:32 PM
Ice Cream --- mmmm  if it's chocolate it must be OK.

I haven't seen it in the last two or three years, probably because I haven't been out looking, but Ben & Jerry's has made a "Summer Peach Ice Cream". Obviously very seasonal, but the taste is (was) great.
Title: Re: What's For Dinner?
Post by: angelface555 on May 07, 2016, 08:10:44 PM
I am lucky enough to live in a disabled senior building. Lucky in that they have wall openings leading to chutes on each floor for regular garbage and a bin for discarded newspapers. But on the first floor is a recycling center for boxes, electronics, and that sort. They also have sturdy carts available to carry these items about. They take these electronics along with the folded cardboard boxes, newspapers, etc. to recycling.
Title: Re: What's For Dinner?
Post by: Kelly on May 08, 2016, 06:04:24 AM
Hi Rammel
There is Ice Cream for diabetics, does not taste the same!

Kelly
Title: Re: What's For Dinner?
Post by: maryc on May 08, 2016, 12:09:03 PM
Angelface,   That IS a very convenient arrangement for your recycling.   Nice!

Rammel,  You mentioned the Summer Peach ice cream by Ben and Jerry's.    I read in the morning paper that the peach crop in the Northeast has been very critically damaged by the frost both in February and again in April.    It made me wonder about the peaches for this season.    We have quite a large peach crop here in Niagara County but I didn't see our part of the state mentioned.    We'll probably be hearing soon. :(
Here in Western NY the popular ice cream brand is Perry's.    :smitten:

HAPPY MOTHER'S DAY ONE AND ALL!!
Title: Re: What's For Dinner?
Post by: Kelly on May 09, 2016, 05:39:57 AM
I like Raspberry Ripple Ice Cream.

  :)

Kelly
Title: Re: What's For Dinner?
Post by: FlaJean on May 09, 2016, 10:00:15 AM
I cooked a small roast beef Sat. But we were both so tired i just fixed roast beef sandwiches.  So yesterday we had roast beef, mashed potatoes, gravy and green beans, one of my favorite meals.  Today is leftovers.

a new Whole Foods was just opened across the Bay from us.  What a nice store and they carry a lot of prepared foods besides regular.  It isn't far but to get across the Bay is a toll bridge.  Bummer!  $3 each way with a Sun Pass.  Anyway, I enjoyed my visit and got a few things.
Title: Re: What's For Dinner?
Post by: JeanneP on May 09, 2016, 01:05:28 PM
I have heard that Whole Foods pretty nice story. We are supposed to be getting one. So many large grocery stores already I am surprised they would open one.
Jean.  $6 to cross a bridge. That is high if you have to go both ways. I go to grocery store about every day. Would not be over to Whole Foods to often.
Title: Re: What's For Dinner?
Post by: phyllis on May 09, 2016, 02:49:59 PM
We have one Whole Foods that has been open for years and 2 more on the way...to be opened within a few months to a year.
I think my town is the grocery store champion of NC.  We have, at last count, twenty-six major chain stores here.  Recently read in the local news that Wegmans, judged the best grocery store in the country, is bargaining with the town to put a store within  about a mile of me.  I'm looking forward to that one.  But, you know what I really miss?  The little neighborhood grocery where you didn't have to walk a mile through a huge store just to get a gal. of milk!
Title: Re: What's For Dinner?
Post by: JeanneP on May 09, 2016, 05:57:54 PM
We have so many large grocery stores also. Along with 4 big Walmarts. Both twin cities together only about 187 population. although we do have the Big University with another 34000 students. Good as the compete a lot.  I love to grocery shop.I pick the one with best Veg area and a butcher shop, fish and best bakery.

Title: Re: What's For Dinner?
Post by: maryc on May 09, 2016, 07:24:59 PM
Phyllis,I agree about the size of the stores.  Our local grocery has a nice little cooler right up near the entry.  You can get milk butter eggs and orange juice there.  The bread isle is directly behind it.  I've commended our owner for that little arrangement.  We have a Wegmans store about six miles from us but it is way too big for me to shop.  It is a lovely store but I get too distracted by all the variety. :-[
Title: Re: What's For Dinner?
Post by: angelface555 on May 10, 2016, 01:03:30 AM
People have been posting here about the Whole Foods grocery Chain. We do not have one here, nor have I ever been in one, but I saw this piece on Popsugar about store policies from a store vice president. So take it for what it's worth.

http://www.popsugar.com/food/Whole-Foods-Secrets-Revealed-41221331?utm_source=living_newsletter&utm_medium=email&utm_campaign=living_newsletter_v1_05092016&em_recid=171173695&utm_content=placement_1_desc
Title: Re: What's For Dinner?
Post by: Kelly on May 10, 2016, 08:22:20 AM
We have Shoprite!!

Kelly
Title: Re: What's For Dinner?
Post by: Marilyne on May 10, 2016, 10:43:10 AM
Angel - Thanks for the positive article on Whole Foods Mkt. :thumbup:  People complain about the high prices there, but it's a beautiful example of "you get what you pay for". It's well worth it to pay just a little more for high quality, IMO.  I'm fortunate to have one in my neighborhood, and I shop there most of the time.  The meat and chicken is all free range, and the fish is fresh local. Salmon is flown in fresh from Alaska.  The bread is 50 cents to a dollar more per loaf, but no flimsy "Wonder Bread" style here! Eggs are local and free range.  Salad bar and hot trays are replenished throughout the day, so ready to eat food is fresh and delicious.  A take out (help yourself) meal  is charged by weight, so it can add up - but much less than you'd pay for a restaurant meal.  Read the labels and you will gladly pay a little more for soups, juice, cereal, dairy products, etc. 
Title: Re: What's For Dinner?
Post by: Kelly on May 10, 2016, 10:59:22 AM
No Shoprite Marilyne

Kelly
Title: Re: What's For Dinner?
Post by: maryc on May 10, 2016, 02:04:11 PM
I need to put in my 2 cents worth here for Whole Foods.    I know I've said before that our grandson works for Whole Foods in Savannah, GA.    He has worked for W.F.s for nearly 10 years and they are a good employer.   He has advanced in his chosen work as a meat cutter and speaks very well of the company.   He is loyal to the product and it looks like it will be his lifetime place providing all goes well with the company.   I believe that like any store it is how you shop.   There is a new store coming to the Buffalo area (about 20 mi. from us)  and we most likely will visit on occasion.
Title: Re: What's For Dinner?
Post by: phyllis on May 10, 2016, 02:11:31 PM
I like our Whole Foods very much.  Always clean, fresh looking produce.  I don't shop there often because it isn't convenient to where I live and, yes, the prices are higher but when I am near them and in a splurging mood, I'll stop in.
Title: Re: What's For Dinner?
Post by: FlaJean on May 10, 2016, 03:03:48 PM
Marilyne, I wish we had a Whole Foods store in our neighborhood, but Niceville is just a small town of 12,000 so not much chance of that happening.  However, I'll make an occasional trip across the Choctawhatchee Bay and enjoy it when I can.  It's close to a nice big Lowe's so that makes my husband happy.
Title: Re: What's For Dinner?
Post by: angelface555 on May 10, 2016, 05:16:39 PM
Other than the smaller ethnic groceries, all the neighborhood stores have been squeezed out by Safeway and Fred Meyers, a subsidiary of Krogers. So we have Walmart, super center, Safeway or Fred Meyers. All grouped together, on both the east side and then the west side of town. Last spring, Walgreens joined them with their two stores.

It's a bus ride to either side of town where they congregate and a $9.50 taxi home with groceries from either the west or east sides of town. I will stick to the organic stores, ethnic groceries or farmer's shares or markets.

There was an antitrust suit some years back about Safeway and Fred Meyers conspiring to force smaller stores out of business and the judge did have Safeway give up some properties which now sit empty.

We were 100,000 at the last census, we could use some new groceries and have them centrally located!
Title: Re: What's For Dinner?
Post by: Kelly on May 11, 2016, 08:29:13 AM
Hi angel
You needs Shoprite store!

Kelly
Title: Re: What's For Dinner?
Post by: angelface555 on May 11, 2016, 12:58:21 PM
Kelly, according to Google, Shoprite stores are independently owned and operated so it depends on the owner and the location. Also, the reviews are pretty standard and the stores in the US are only on the East Coast from what I've seen. Trader Joes was here in the mid-eighties but went under in less than three years, why I don't know but Safeway and Fred Meyers plus Walmart seem to have the town sewn up.

If you go ethnic, there are small, usually, family owned, groceries such as Italian, Hmong, Hawaiian, Chinese, Indian, Thai, and Vietnamese. There is also a great restaurant and grocery called The Loose Moose, love that name, that features and sells Alaskan and Native products.

The chains have tried to force them out and even lauded in adverts about great inexpensive "ethnic" areas in their chain stores, but the smaller grocers are stubborn and backed by the new urge for fresh and local foodstuffs.
Title: Re: What's For Dinner?
Post by: Marilyne on May 11, 2016, 02:42:48 PM
Safeway also dominates here in Northern California. We have one within a few blocks of our house. They're huge supermarkets, and I have to say that the prices there are cheap . . especially the weekly sales, or $5 Friday. I don't care for the meats, chicken, bakery items, or fresh veggies from there, but I do buy laundry and cleaning products, cat food, pantry staples like canned beans and soup, and personal items like toothpaste, aspirin, etc. They also have an excellent pharmacy. 

Everything else I get at Whole Foods or our local family owned markets.  I like shopping at the Mexican market.  Good fresh bakery products, and we love the desert that's made from jello, called Gelatina Mosaica de Leche. See here >>> http://www.google.com/search?hl=en&source=hp&biw=&bih=&q=Mexican+gelitin+dessert&gbv=2&oq=Mexican+gelitin+dessert&gs_l=heirloom-hp.12...1152.22521.0.24765.27.11.3.13.3.0.199.999.10j1.11.0....0...1ac.1.34.heirloom-hp..11.16.1036.38-wghU7BW8
Title: Re: What's For Dinner?
Post by: Kelly on May 11, 2016, 05:09:19 PM
Hi angel
I was only joking about Shoprite as they are local mostly to Scotland and the Isle of Man.

But I wondered  who would look Shoprite up on Google!  :)

We have Tesco's, Shoprite and the Co-op of the larger stores.  Though Aldi's are looking tom open a store here, I hope not!

Kelly
Title: Re: What's For Dinner?
Post by: angelface555 on May 11, 2016, 06:48:04 PM
Kelly, my motto is Google is your friend!  :thumbup:

How can Shoprite be local to the UK if it is in other countries as well?

Marilyn, the Mexican Gelatina Mosaica de Leche sounded and looked good in your links!

We have three different Mexican restaurants here however one although longstanding, is obivously an American idea of Mexican food. There is a Mexican restaurant advertising Mexican beers and there is a Japanese resturant where they cook your meal directly at your table.
Title: Re: What's For Dinner?
Post by: Kelly on May 11, 2016, 08:38:50 PM
Hi Angel
Good thought!

Kelly
Title: Re: What's For Dinner?
Post by: JeanneP on May 12, 2016, 01:04:45 PM
I have Aldi's right across the street from me.  Very handy for certain things. I am surrounded with large stores so have lots of choice.  I was use to Aldi from them being in the UK for years. Getting very popular here. Fact they seem to be larger stores than the UK ones.  have 4 in this town now. Lot of stuff from Germany comes in.
Title: Re: What's For Dinner?
Post by: JeanneP on May 12, 2016, 01:11:33 PM
Now I thought that Shoprite were sort of a Coop Store. Located all over.  There are some in the US. ShopRite Supermarkets is a retailers' cooperative (co-op) chain of supermarkets in the northeastern United States, with stores in New Jersey, New York, Connecticut, Delaware, Maryland, and Pennsylvania.

Figured they where In all the British Isles not just UK.  Could be use another name in some Areas. Don't think I have used any other than one in Connecticut
Title: Re: What's For Dinner?
Post by: angelface555 on May 12, 2016, 01:43:38 PM
Jeanne, you are lucky to have choices. The stores here have a bad rep due to the obvious takeover attempts and the resulting well publicized antitrust suit! We are lucky it's a farming community with available shares or work shares, and organic/ farm stores and summer's farmers markets.

I also feel that the ethnic groceries are wonderful and bring so much to the table that is authentic, For example, I'm sure you know what an American burrito is. One here is a white flat bread or tortilla filled with spices, potatoes, and meat. It's delicious, quite large and filling.

I made this  last night from a handout recipe from the Indian market, Sweet Potato, Cauliflower & Eggplant Curry. It was different and enjoyable, not standardised and while at the store I picked up a reddish spice mix called "Bottle Marsala."

Title: Re: What's For Dinner?
Post by: Marilyne on May 12, 2016, 02:36:05 PM
We don't have Aldi's here in California, but we do have Trader Joe's.  I know I'm in the minority here, but I do not care for TJ's.  Yes, the prices are reasonable, (cheap), but the quality is not good, IMO. There is a store right near me - a block from Whole Foods.  I've tried to like it and to shop there, but why people are so fond of it, totally escapes me? 

Produce is old and dried out, and never says where it is from? (Looks like it made a long slow trip from China or thereabouts.)  The dairy, bread, and most of the frozen and ready to eat foods are all TJ brand,  so you have no variety to choose from.  The entree's are frozen, or packaged and refrigerated. The fish (all frozen) is from other countries, as are the frozen veggies. No butcher counter or fresh wrapped meats and chicken.

Just not the way I like to shop, but I know it is very popular, and there is usually a crowd when I have been there or just driving past.  I don't know if Aldi's is set up the same way or not?
Title: Re: What's For Dinner?
Post by: maryz on May 12, 2016, 03:43:58 PM
Marilyne, the Aldi where I shopped also sold mostly their own brands, frequently German (since it is a German-owned company).  I almost always liked their products very much.  No, they don't have much of a fresh-meat selection/department.  It's one of the ways they keep their prices low.  And they have very few employees in the store at any one time.  Admittedly not a lot of choices in produce, but (at least in my store) very fresh, and very good, IMO.  I've never shopped a Trader Joe, so I can't comment there.  I never thought the merchandise at a Fresh Market or Whole Foods store was worth the high prices charged. I guess it comes under the heading of what's important and what's not-as-important to the individual shopper. And since I don't shop for groceries any more, it's a moot point for me.  LOL
Title: Re: What's For Dinner?
Post by: JeanneP on May 12, 2016, 05:45:00 PM
Angel.  My area now very International. So lots of Indian, Asian. Mexican stores.  I love to cook Indian and Chinese.  Now that Burrito sounds good.  What and how you make your mix to go in it? Can you post?  I don't know a lot of Indian dishes . Took classes few years ago. Use lot of their spices but not like they do. Some recipes have to many.
Like going into their small stores and walking around them. big one in the cities like China Towns are great.
Title: Re: What's For Dinner?
Post by: Kelly on May 12, 2016, 06:27:25 PM
Hi JeanneP
Not the same Shoprite in America that is here in the UK and the Isle of Man

Kelly
Title: Re: What's For Dinner?
Post by: JeanneP on May 12, 2016, 09:06:15 PM
Didn't think so.  Lots of businesses over here use the same name as many in Britain . My SIL had a Computer business and one in UK had the same name. No crime. Just can't do it in same country. It was just that the Web page was confusing.
Title: Re: What's For Dinner?
Post by: angelface555 on May 12, 2016, 09:26:37 PM
They have the makings for tortillas and the other items in the grocery attached to the restaurant and while I have never made it at home, I've had it there and at a friend's home who is from Guadalajara, Mexico. You make the tortilla, then fill it with a cooked, grilled steak, cut up fried potatoes and various spices. Wrap it up and you're good to go. It is dinner plate sized. The tortilla is cooked on a griddle or special pan.
Title: Re: What's For Dinner?
Post by: angelface555 on May 12, 2016, 09:29:15 PM
There is a very good recipe book about Indian food written by a woman from Mumbai, India. I'm not sure of the title, but it's something similar to "Beyond Curry."
Title: Re: What's For Dinner?
Post by: JeanneP on May 13, 2016, 11:48:05 AM
Sort of like a English Meat Pie.  I use Tortillas a lot now replacing bread.  Makes a good sandwich . Can stick anything in one.
I do have a couple of good Indian recipe books.
Title: Re: What's For Dinner?
Post by: Kelly on May 13, 2016, 07:17:58 PM
I like Nachos

kelly
Title: Re: What's For Dinner?
Post by: angelface555 on May 13, 2016, 07:43:36 PM
Here you go, Kelly; nachos with everything and you can also wrap it up in a flour tortilla, forgoing the chips!

Recipe by: Campbell's Kitchen
"Taco-seasoned ground beef simmered with tomato and rice is topped with salsa, cheese and lettuce for a tortilla chip-dipping meal."

Ingredients
    1 pound ground beef
    1 (1.12 ounce) package Pace® Taco Seasoning Mix
    1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
    1 1/2 cups water
    1 1/2 cups uncooked instant white rice

    Pace® Thick & Chunky Salsa
    Shredded Cheddar cheese
    Shredded lettuce
    Tortilla chips

   Directions
    Cook    15 m   Ready In     15 m

    Cook beef and taco seasoning in skillet until browned. Pour off fat.
    Add soup, water and rice. Heat to a boil. Cover and cook over low heat 5 min. or until done.
    Top with salsa, cheese and lettuce. Serve with tortilla chips for dipping.

Or, also  by Campbell's Kitchen
"Favorite flavors of the Southwest, featuring salsa, tortillas, and melted cheese, will make this easy skillet supper a family favorite."

Ingredients
25 m 4 servings
    1 pound ground beef
    1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
    1/2 cup salsa
    1/2 cup water
    6 (6 inch) flour tortillas, cut into 1-inch pieces
    1/2 cup shredded Cheddar cheese

Directions;
    Prep    5 m    Cook    20 m    Ready In     25 m

Cook beef in 10-inch skillet until well browned, stirring to break up meat. Pour off fat.
Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes Stir. Top with cheese.




Title: Re: What's For Dinner?
Post by: Kelly on May 14, 2016, 06:40:02 PM
Hi angel
Thanks for the recipe.

I am lucky as there is a product called Doritos that are nearly as good.

Kelly
Title: Re: What's For Dinner?
Post by: angelface555 on May 14, 2016, 11:19:01 PM
Sweet Potato and Black Bean Chili
Vegetarian Chili, sweet potato
Sweet potato and black bean chili | Source: iStock

This chili from Ambitious Kitchen is so delicious, you won’t even mind that you’re eating the same dish all week. The spicy chili is packed with as much flavor as nutrition â€" one serving of sweet potatoes alone has 400% of your daily vitamin needs along with tons of fiber and potassium.

How to stretch it for the week:
Monday: Serve cold chili on top of kale salad.

Tuesday: Add a few spoonfuls to your morning omelet.

Wednesday: Cook up a side of chicken breast or fish for some extra mid-week protein.

Thursday: Try it on top of brown rice or quinoa.

Friday: Toss some in whole-wheat tortillas for tacos, along with a sprinkle of cheese and sour cream.

Bonus: Toss some avocado on top, because we all know avocado makes everything magically tastier.

Ingredients:

1 tablespoon extra-virgin olive oil
2 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 Habanero, seeded and diced
2 tablespoons chili powder
4 teaspoons ground cumin
¼ teaspoon salt
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can kidney beans, rinsed
2 cups water
2 (14-ounce) can diced tomatoes
½ cup chopped fresh cilantro
Directions: Heat olive oil in a Dutch oven over medium-high heat. Add in sweet potatoes and onion; cook, stirring often until onion begins to soften. Add garlic, chili powder, cumin, diced habanero, and salt; cook for 1 minute. Add in water and bring to a simmer. Cover and reduce heat to maintain simmer, cook until sweet potato is tender, about 8 to 10 minutes. Add beans and tomatoes; increase heat to medium and return to a simmer, stirring often. Cover and simmer about 5 to 10 minutes more. Remove from heat, place into bowls, and sprinkle with cilantro."
Title: Re: What's For Dinner?
Post by: angelface555 on May 17, 2016, 04:45:55 PM
Uncle Wiley's Chicken Salad,

Ingredients
4 c
poached chicken (diced)
1 c
celery (finely chopped)
1 c
pecans (chopped)
1 c
Craisins
1 1/2 c
white seedless grapes (cut in fourths)
1 c
white raisins
4 oz
sour cream
1 c
Kraft mayonnaise
salt and black pepper, to taste
Directions Step-By-Step
1
Poach chicken (boneless skinless) breast. This takes the longest amount of time. I often cook my chicken the day before and store it in a Ziploc bag in the fridge. When you are ready to make the salad you dice the chicken.
2
In a large bowl mix all of the ingredients; salt and pepper to taste. You may need a little more mayonnaise.
3
I serve it with crackers, or it makes a great sandwich with lettuce and tomatoes.

http://www.justapinch.com/recipes/salad/chicken-salad/uncle-wileys-chicken-salad.html?p=1

This is good just to snack on... :thumbup:
Title: Re: What's For Dinner?
Post by: Livykat1 on May 18, 2016, 10:26:40 AM
We called hamburger, tomatoes, and macaroni Chop Suey...it sounded exotic but it was a nice comfort dish
Title: Re: What's For Dinner?
Post by: Marilyne on May 18, 2016, 11:34:06 AM
Hi Livykat1 - Welcome to the food and cooking discussion! We hope to see you in some of the other forums as well. :)
Title: Re: What's For Dinner?
Post by: JeanneP on May 18, 2016, 01:09:19 PM
Now this is a good one if people staying over. I have done a small one if know not wanting
to cook dinner. Just put in my little clock pot.
Slow Cooked Breakfast casserole.
12 Eggs
1 cup half and half
1 1/2 red pepper cut up small
1 cup fresh spinach
4 oz mushrooms sliced
1/2 pint grape tomatoes. cut in half
1/2 cup cheddar cheese shredded
1/2 cup mozzarella cheese shredded
1 tsp tarragon
1 tsp marjoram
1 tsp yellow mustard
salt and pepper
Mix all in a bowl until eggs are frotthy
To assemble grease slow cooler with spray
Pour in egg mixture
cook on low for 3 hours on  high or  for 1 1/2 hour until egg cooked through


Title: Re: What's For Dinner?
Post by: so_P_bubble on May 18, 2016, 01:16:19 PM
Jeanne, add a package of  cooked "screws" pasta to it and see how yummy it is.
Title: Re: What's For Dinner?
Post by: angelface555 on May 18, 2016, 01:44:48 PM
Jeanne, it sounds good to me and add the pasta for a different "twist."  :)
Title: Re: What's For Dinner?
Post by: FlaJean on May 18, 2016, 05:11:34 PM
Both those recipies sound good.  I had some good chicken salad not long ago that had grapes and pecans and sounds like Uncle Wiley's.  Very good.
Title: Re: What's For Dinner?
Post by: JeanneP on May 18, 2016, 06:50:50 PM
Today I am just making Potato,Broccoli,cheese creamy soup.  Will just have it and some Toast for dinner. Ate a Home BQ sandwich for lunch.  Just got back from a 3 mile walk.  Finely sun out today but only in the low 60s
Title: Re: What's For Dinner?
Post by: FlaJean on May 19, 2016, 12:18:51 PM
I bought some chicken breasts at Whole Foods yesterday.  Supposed to be no artificial stuff, etc.  The chicken from the regular super markets always seems tougher than the chicken in a restaurant.  I wonder if they partially cook their chicken in a pressure cooker.  I'm trying to decide what is the best way to cook this chicken.  I got a recipe the other day on Pinterest that sounds good.  Maybe will try that.  My husband is kind of a picky eater so can't fix anything that takes a lot spices or most vegetables.  He is hard to cook for, but he's worth the trouble. :thumbup:
Title: Re: What's For Dinner?
Post by: JeanneP on May 19, 2016, 02:25:48 PM
Jean. Unless you are buying young fresh chicken then you have to always do this to it.
Wash good and soak for at least 2 hours in cold water where Salt and Sugar have been added.  Rinse off . Dry and then cook whichever way you are doing it.  Sometimes in stores you see chicken so big. Better to stay under 3 lbs weight.   I buy mine as fresh pieces in the Butcher shop. Never any frozen. Same with ground beef . Only thing I do buy frozen is Fish.  I also wash it good. Soak in milk and salt the same way.
Title: Re: What's For Dinner?
Post by: so_P_bubble on May 19, 2016, 02:37:38 PM
Jeanne, why do you need to soak it?
Title: Re: What's For Dinner?
Post by: JeanneP on May 19, 2016, 03:08:06 PM
Bubble.  Just always done it that way. Don't need to do 2 hours but that is a habit.  Could be that leaned it from my grandmother.  Have to remember in years past specially in Europe you would look at meat and other stuff.  No refridgeration. Would sit all day. Got the blood off I thought.  Now in France we believed that is why they always put creams of covering with liquid gravy over their dishes.  Herbs and stuff.  I still thinking of French cooking as that way today. Grew up being told not to eat it.  Things we remember for childhoods
Title: Re: What's For Dinner?
Post by: angelface555 on May 19, 2016, 03:27:34 PM
Living in a farm dominated area, we can buy fresh even if the big chains attempt to sell us their products as better for whatever reason.

Salt is a preservative.

However, I never soaked my meat. I do rinse it out very thoroughly and discarded the neck, gizzards, etc. Pork also gets a rinse. Red meat does not.

French food is also fresh and farm based. The creams and gravies and spices are simply regional cooking.

I buy smaller amounts of meat because unless I am cooking for the freezer, I don't need large amounts for a single person.
Title: Re: What's For Dinner?
Post by: JeanneP on May 19, 2016, 03:44:25 PM
Angel.  Remember now I am talking about how things were back 65-70 years ago.  Although things are not perfect today.  Look how many things are now being recalled.  The salt and sugar will make the meat far more tender also.
Title: Re: What's For Dinner?
Post by: so_P_bubble on May 19, 2016, 04:02:55 PM
salt makes the meat tough! but it does kill some germs...
Title: Re: What's For Dinner?
Post by: FlaJean on May 19, 2016, 04:28:29 PM
I found a chicken casserole on the Internet.  Probably be too bland for many of you but we thought it was good.  I cut up the two skinless chicken breasts and browned them.  Added the pieces to a sauce made of one can cream of chicken and one cup reduced fat sour cream.  Topped the casserole with one and half pkg of Ritz cracker crumbs with some melted butter on top.  Baked it in my toaster oven for 25 minutes.  It came out nice and brown and I served it with a good Romain lettuce salad and noodles.  We have plenty left over for another meal.

We got some delicious fresh tomatoes at Whole Foods for 99 cents a lb.  Most of their fresh vegetables are reasonably priced.  They have some nice looking meats there also.
Title: Re: What's For Dinner?
Post by: angelface555 on May 19, 2016, 04:59:12 PM
Jean, you are right. I would have left off the soup, I'm allergic to processed or preserved foods; also left off the melted butter and cracker crumbs. I probably would have added spices to that sour cream as well... :thumbup:  I remember you mentioning that Hubby was a picky eater so that sounds good for you both.

I use more spices because I am allergic to so many things in foods. I prefer fresh spices but will settle for dried. I am a fan of ethnic stores in some ways because of their varied spices, fish sauces or different hot sauces offered for sale.

When I am making large amounts of chicken in the slow cooker for freezing later meals, I have a simple formula. No matter the type of chicken pieces or whole chicken, I rinse off the meat, discard liver, gizzards, etc and place in slow cooker. I fill one-third full with water and then add one-third cup of either lemon juice, orange or apple juice,  applicable spices depending on the type of juice used and then cook overnight. In the morning, I discard bones, skin,  and either shred the meat in one or two cup freezer bags or use small pieces for single servings.

Sometimes I will take 12 pounds of ground meat, brown it with just a touch of rosemary spice and then after it's cooled, I bag it into one or two cup freezer bags. If you peeked into my freezer, there are one or two cup freezer bags of different  types of meat, rice, chopped onions, green, red or orange peppers and small bags of frozen vegetables. I can select one or two or three types, add a few spices and microwave or cook a different meal each night for the price of a few hours preparation, once or twice a month.
Title: Re: What's For Dinner?
Post by: Marilyne on May 19, 2016, 05:11:41 PM
FlaJean - I love BLAND! :thumbup: Your chicken recipe sounds good, and I plan to make it soon.  I don't have a toaster over, so I assume the regular oven will be okay. 
Title: Re: What's For Dinner?
Post by: JeanneP on May 19, 2016, 07:41:00 PM
Bubble. Now I was always told not to salt meat before putting it on to grill or fry . That does toughen it but putting it in Brine will do the opposite. Sort of works like a tenderizer.
Title: Re: What's For Dinner?
Post by: FlaJean on May 19, 2016, 09:25:44 PM
Marilyne, I normally would have used the oven but bought a Breville toaster oven when we moved here and I really like it.  It saves me having to use the big oven in hot weather.
Title: Re: What's For Dinner?
Post by: phyllis on May 20, 2016, 08:18:59 AM
I often watch Cooks.com (Sunday afternoon on PBS here in NC) and they often brine meat.  Salt does toughen if overused but brining tenderizes.  I just never think that far ahead.  I do rinse my beef or pork roasts and definitely chicken but I don't buy chicken very often.  In Kansas, where I grew up, chicken was soaked in milk before frying.  It supposedly tenderizes the meat and moisturizes it but I've read in cooking forums that is an old wives tale and doesn't make it any more tender than if you don't cook it.  However, if that is the way you or your family have always done it then just keep on doing it....as Joan L. says, "Whatever floats your boat!"   :thumbup:
Title: Re: What's For Dinner?
Post by: FlaJean on May 20, 2016, 12:43:35 PM
I've never enjoyed cooking so haven't watched many cooking shows.  But I'll have to find out about the brining the chicken.
Title: Re: What's For Dinner?
Post by: angelface555 on May 20, 2016, 01:02:15 PM
I remember my mother using milk when she fried chicken. She would rinse off the meat, cut it into pieces and then dip it first into a bowl of milk and then into beaten eggs before finally rolling the piece into a large pan of crushed bread crumbs.

I use chicken and pork more than beef as most commercial beef isn't to my liking. You can lose up to half in melted grease, just cooking it! I am grateful to friends who keep me supplied with game meat. It loses less than a third to melted fat in cooking, is so much healthier and not filled with chemical, at least not purposely!

I know many that are not able or willing to use game meat so I usually just say hamburger or the type of cut rather than the type of meat used.
Title: Re: What's For Dinner?
Post by: maryc on May 20, 2016, 02:50:56 PM
I'm not sure about using the milk for chicken but I do recall my mother dipping liver in milk before the flour.    I never really knew if it was just to help the flour cling better or ?    I  still do it with liver.     We had avoided liver for years after the cholesterol threat.     Since Al was sick in the winter and lost so much weight,  I decided to throw caution to the winds and cook him some liver.     We both enjoyed it.    I found a good meat market that sells the frozen liver, thin sliced and separated so that you can take off just one slice without thawing the whole package.     That was always a problem with frozen liver for me.   

The meals you have been talking about here sounded good but I've been reading the posts quickly and not getting into the conversation so much.     Probably that's a great relief to some of you.    :2funny:    I do tend to get carried away sometimes!
Title: Re: What's For Dinner?
Post by: phyllis on May 20, 2016, 03:32:34 PM
MaryC, I always enjoy hearing from you.  It is nice that Al feels like eating again and that sounds like his health is improving.  I hope that is the case.  As for liver....I'll let you and Al have my portion.   ;) But, I have always liked chicken liver patá¾½e.   No rhyme or reason to that, is there?   ::)
Title: Re: What's For Dinner?
Post by: FlaJean on May 21, 2016, 12:11:27 PM
I'm thawing two of those little meat loaves today for our dinner.  I have good romaine lettuce I got from Whole Foods and will have mashed potatoes and a salad.  I cut my romaine lettuce and soak in some ice water and it makes a nice crisp salad.

Maryc, I like liver and didn't know you can buy it frozen in slices.
Title: Re: What's For Dinner?
Post by: JeanneP on May 21, 2016, 02:19:24 PM
Now I like Calf Liver Best but very hard to find. Most butchers don't have it. I did find on store that had it frozen. Seperate slices. quite thin.  It is really good. When I soak it in milk I leave it for about 30 min. Then wipe it dry. dip in a little flour, salt, pepper and garlic mix I use. May do that today
Title: Re: What's For Dinner?
Post by: so_P_bubble on May 21, 2016, 02:21:17 PM
Jeanne, and at the last minute I add a  little red wine.  Makes it more juicy!
Title: Re: What's For Dinner?
Post by: maryc on May 21, 2016, 08:11:46 PM
Now Bubble, that is a nice twist to cooking liver...I'll remember that.
Title: Re: What's For Dinner?
Post by: JeanneP on May 21, 2016, 08:49:01 PM
A little red wine helps everything.  Will try it on the liver next week. I have to have mine smothered in Onions though.
Title: Re: What's For Dinner?
Post by: angelface555 on May 21, 2016, 08:57:46 PM
I'm another one who loves liver pate or terrines but can't abide liver or gizzards or other intestinal meats.When I was growing up, we were allowed one food we didn't have to eat and mine was liver. So I often had a fried onion dinner. Now both of my sisters would fight you over their share and as Joan' says, "Whatever rocks your boat!"

I just received three packages of catfish from a friend, along with other items because she is moving south to be with her grandchildren after being recently widowed. I have no idea how to cook them. Now with grayling, I would dip them into  eggs, then cornflour and fry. Would cooking with catfish be similar?

I was OTL this afternoon and it must really be summer as we all ordered salads rather than soup except for our "always burgers," friend. I had a Cobb salad and bought the majority home for at least two more meals!
Title: Re: What's For Dinner?
Post by: maryz on May 21, 2016, 10:53:01 PM
Angelface, catfish is a nice mild white fish.  You can cook it any way you like.  I liked to dredge it in a little cornmeal and flour, then pan saute it in a little butter or olive oil.  Just don't overcook it.  I love catfish!
Title: Re: What's For Dinner?
Post by: angelface555 on May 22, 2016, 12:15:17 PM
Thank you Mary!
Title: Re: What's For Dinner?
Post by: Vanilla-Jackie on May 24, 2016, 05:06:25 AM
Well first time I have stepped in here and boy am I feeling hungry.... :)

Reading Jeanne P's version of how things were different in the earlier days, our parents days, brought back memories of my childhood....of which I was only talking about to someone the other day asking if his mother - parents done the same,  was....We had a kitchen pantry, some might call it scullery, with thick concrete shelves not wood...my nan and my mother would store a large jar of flour, guess plain, not self raising, and cheese, along with other home made Items such as pickled cabbage, pickled onions, gherkins and pickled eggs....I can remember opening the lid to the flour only to see the flour moving, was alive, yes tiny white creepy crawlies, but the flour was never thrown out to my knowledge, was still used to make crusty meat pies....similar to cheese, cant remember it being covered with cling film, don't think that existed them days, just placed on a china cheese stand, that too would go hard and mouldy round the edges, we would just cut around the rind and still eat it, no fridges in them days, or if there was we never had one....How did we survive?....

I am a fish eater but don't ever recollect eating catfish, I ate red-snapper in the Caribbean, that was then a favourite of mine, not so much popular over here....
Title: Re: What's For Dinner?
Post by: JeanneP on May 24, 2016, 01:06:51 PM
Yes. I remember we had to always checked the flour and other things that were kept in a pantry. I don't remember what my grandmother used in order to keep the buggy things out.  She baked 3 times a week and so not kept around to long.
It can happen here fast so even though I keep lots of things in tight containers and don't buy in bulk. I still check good. Health food stores, one has to watch there in their Bulk Barrels. specially in Summer.  I saw weavels has they call them in the loose Oatmeal.  I know people who just cut the mold of cheese.  YUK!. Bakery bread goes moldy fast here also, but not bread you  buy in stores it last for weeks.. I try to just bake small loaves. Thank goodness we have big refrigerators.  My family there in UK  use to be so small but now see that they are getting much larger in UK.  I sort of like the small built in ones that match your kitchen cabinets but never see them here. Would be fine for me as I keep a big freezer in my shed.
Title: Re: What's For Dinner?
Post by: angelface555 on May 24, 2016, 02:30:37 PM
Besides clean shelves and tight fitting lids, one noninvasive trick to keeping bugs away is to crumple whole bayleaves along your shelves.

I have a large package of chicken breasts with leg attached, that is slow cooking. I added a third cup of lemon juice, sage, onion powder, and poultry seasoning to the meat. After 12 hours, I will debone and toss the bones and skin before shredding the meat into freezer bags of one and two cup sizes.

This type of chicken can be used for so many meals, from a main dish to salads to casseroles to sandwiches.
Title: Re: What's For Dinner?
Post by: MaryTX on May 24, 2016, 02:32:58 PM
As soon as I bring flour, cornmeal, Bisquick, cake mixes, oatmeal,  anything with flour in it into the house, I immediately put in the freezer for at least 24 hours.  The freezing kills the weevils , or whatever the bugs are called.

They still may be in there, but at least they aren't wiggling when I open the package ;D.

Mary
Title: Re: What's For Dinner?
Post by: JeanneP on May 24, 2016, 05:18:28 PM
Now I sprinkle Cinnamon around to keep the ants away. Place where can't put the traps etc.
One of the worst thing for bugs (worm type)   are some spices. Chili Powder really bad. I toss my spices out twice a year. 
Title: Re: What's For Dinner?
Post by: JeanneP on May 29, 2016, 09:11:53 PM
I got the weekly list of the book on sale this week. !2 of them. One I just have to put on my Ipad or Tablet. Mine come by E-M from BookBub.  Called. "Mrs Wilde's Boarding house Cook Book' from 1943. She kept a boarding house in Savannah. (Still does in her 90s) only 1.99 was $17.99) it says. I have so  many books on my IPad. Not many on my Amazon Fire Tablet
This looks good for southern cooking.
Title: Re: What's For Dinner?
Post by: angelface555 on May 29, 2016, 10:18:32 PM
While searching for something else, I came upon the Easter Seals of 1977's little Eskimo cookbook, totally recipes collected by small children from the village of Shishmaref Day School from Shishmaref, Alaska. My mother, a member of Easter Seals at the time, helped to put this booklet together. Let me list one or two home recipes from the children.

Seal or Oogruk Flippers, Ooshak by Raymond Seetomona

Cut the flippers off from the oogruk. Put the flippers on the seal in fresh blubber. Let them stay there for about two weeks. Take the loose fur off the flipper. And then cut them in small pieces and eat the meat.

Remember, these are young children speaking of what they've seen their families do so it isn't entirely accurate then or now. But it was more realistic back then.

Na-zek' meek-tak by Elsie Tocktoo. (English translation, Bumblebee flower).

This plant is reddish with pink and green flowers. We pick it from the ground. Clean and wash the plant. Put them in a seal poke and pour water on them. We keep it for winter when it is all frozen.We cut it into pieces from the poke. We put it in a big bowl and add seal oil and sugar when it is ready to serve.

Seal Poke

The inside of the seal together with the head and all is cut and taken out through the head part of the sealskin. the skin is then turned, cleaned and blown up for drying. This is then used to put the meats, berries, leaves or other foods for storing in the winter.

Seal Meat Fresh this and the seal poke recipe by Bert and Pauline Tocktoo.

Cut the meat into pieces. Put water in the cooking pot, and add seal meat. Add salt to taste. Let boil.

I thought you might enjoy this "taste" of the past and Eskimo culture.




Title: Re: What's For Dinner?
Post by: so_P_bubble on May 30, 2016, 02:51:43 AM
Wish I could taste the Seal Flippers! lol
Title: Re: What's For Dinner?
Post by: FlaJean on May 30, 2016, 11:36:06 AM
The recipies were interesting and different, Patricia.
Title: Re: What's For Dinner?
Post by: JeanneP on May 30, 2016, 02:42:40 PM
Isn't it amazing what people in other countries eat. I watch some of the recipes being made and have to stop looking. Suppose the think the same about us.
Title: Re: What's For Dinner?
Post by: angelface555 on May 31, 2016, 03:56:02 AM
I was in error about the date. It was not 1977, but 1952! I'm sure that there have been many, many changes in the Inuit villages!
Title: Re: What's For Dinner?
Post by: phyllis on June 04, 2016, 10:16:44 AM
We (my son and I) have hummus for lunch several times a week.  Usually, I buy either Sabra brand or the Harris Teeter (my grocery chain) brand and they are good but a little pricey.

This week I tried this new product,  http://www.bushbeans.com/en_US/products/hummus, and it is every bit as good as the store bought brands.  Less expensive and fresher, too, so I think this is what I will do from now on. I think I'll try the black bean version next time.  It only takes a few minutes to fix in the food processor and you can add whatever you wish.  Healthy, too, since hummus is part of the recommended Mediterranean Diet.
Title: Re: What's For Dinner?
Post by: JeanneP on June 05, 2016, 04:17:37 PM
It has cooled down today and so going to be cooking in order to get some things into The Freezer for when I don't feel like cooking dinner
Right now I am making the Oriental Chi Chow.  I love that stuff.  I also got a recipe for one I have not tried. Mongolian Beef. It cooks in the Slow cooker so will do that one after getting more beef. Not to much goes into that. Havethe rest of the stuff.  Have all for Corn chowder other than the fresh corn.  Some is coming in from Georgia now and pretty good.
Title: Re: What's For Dinner?
Post by: angelface555 on June 05, 2016, 04:28:13 PM
Jeanne, I looked that up because I wasn't familiar with the name. It was what we made and called chow mein as kids.

I make a version of stir fry with steak sliced thin, and broccoli. onions, peppers, and  chili verde spice or else madras curry powder.
Title: Re: What's For Dinner?
Post by: JeanneP on June 05, 2016, 07:14:31 PM
I love doing Stir Fry's as you can just put in anything you have handy. Want it Indian than use Curry and Indian Spices. Chinese use theirs. I just play and put in what I fancy. I don't have any Chili Verde . Will have to pick some up. I buy my spices now at the International Store bye me. Sold loose by the oz.  Buy the Basmati rice that way also. Prefer it
Title: Re: What's For Dinner?
Post by: angelface555 on June 05, 2016, 07:58:23 PM
I do like rice, except for the perfumed variety as that gives me a headache and tastes strange. I am close to several family owned and operated restaurants that also have attached groceries so I keep buying small amounts and use them quickly.

A Hmong family has not only the restaurant and attached grocery but also a tailor shop and shoe/boot repair.

Also, the company I retired from, "The Great Alaska Bowl Company," has a large variety of Alaskan food products made by small entrepreneurs. You can buy all kinds of things, including some hot sauces that placed first and second in Louisana last 2014 in the Hot Sauce contest.  They beat out the US entries and 11 countries' applicants for the win.
Title: Re: What's For Dinner?
Post by: JeanneP on June 06, 2016, 02:07:57 PM
I brought the GA Bowl co. up on line. Looks like a interesting place to shop.
Title: Re: What's For Dinner?
Post by: angelface555 on June 06, 2016, 02:15:56 PM
Thanks, I was there for a number of years as a sales clerk and then as a tour guide. I met all types of people from everywhere and enjoyed showing them our products and how they made wooden bowls, utensils and other items from Northern Birch.
Title: Re: What's For Dinner?
Post by: donklan on June 07, 2016, 07:08:05 PM
Patricia..........

Just watched the Vimeo video showing the making of a series of bowls.  What a fascinating process.

https://vimeo.com/45662685
Title: Re: What's For Dinner?
Post by: angelface555 on June 07, 2016, 10:25:39 PM
It is and I really enjoyed telling folks about it. We could not do the tour until we had done each step of the process ourselves, making our very own bowl. From the first cut to etching pictures  with the laser.

The other part was going aboard the large tour buses, giving a short spiel and then leading the group, between ten to a couple of hundred folks, into the shop and to the viewing window. After that tour and talk, we turned them over to the sales clerks and the folks doing taste tests.

But I was glad to retire!
Title: Re: What's For Dinner?
Post by: so_P_bubble on June 08, 2016, 02:56:40 AM
Patricia, what a very precised process.  I never realized that the bowls were light wood that was tinted. What is in that bath, do you know? Apparently it does not color the hands of the handler.
I love the irregularly shaped bowls/plates too. Are those shaped by hand?
I wish they had an outlet here.
Title: Re: What's For Dinner?
Post by: angelface555 on June 08, 2016, 02:39:29 PM
Bubble, everything in that process is how it was done over 100 years ago. Except,it is no longer totally a hand process, the 60 year old  machines were rewired and powered by electricity. The wood is Birch and no tinting, the oil used is one safe for food.

The bowls are cut, taken to the kiln for processing, (24 hours);  and then it is a nine step sanding process which takes per step, ten minutes to a half hour per bowl size and then to the oil bath. After dipped in oil, they are placed on racks to dry for 24 hours. Only then are they brought to the sales floor.

We are the only ones doing that type of hand made process now in this country, there are others that are fully automated. I don't know about other lands or countries. There is an online outlet and I know they ship worldwide as we have sent to  Russia, Korea, Italy  and Australia and others that I know of.

Watch the small video at the top of the webpage.

http://www.woodbowl.com/
Title: Re: What's For Dinner?
Post by: FlaJean on June 08, 2016, 02:49:29 PM
That was certainly an interesting video.  Thanks for posting it, Donklan.
Title: Re: What's For Dinner?
Post by: maryc on June 08, 2016, 02:56:03 PM
This is an interesting video.    I do like wooden articles and these are especially nice.    It is interesting how much of the work is hand done, even though the cutting is done by machine.    We watch How It's Made and so much is automated but we notice that even there that some manufacturing requires a certain amount of hand work.    On these bowls,  I liked how the color was different according to the grain of the wood.     Here  people are so partial to white birch trees for landscaping.....just imagine having so many that they could be harvested like this!!!! :)
Title: Re: What's For Dinner?
Post by: angelface555 on June 08, 2016, 03:32:21 PM
We live in the midst of millions of Northern Birch. Blue or Black Spruce, Tamaracks, Cottonwood and a few pine brought in by bird droppings.

"The forests found in Alaska's interior are known as Boreal Forests. These forests extend from the Kenai Peninsula to the Tanana Valley near Fairbanks, and as far north as the foothills of the Brooks Range. They stretch from the Porcupine River near the Canadian border and west down the Kuskokwim River valley. Species with commercial value include white spruce, quaking aspen, and paper birch. Other species include black spruce, balsam poplar, and larch.

These forests are the product of extreme climatic factors. Temperatures can vary as much as 160ºF from summer to winter. Summer days are long and daylight hours in the winter months are few. Slow, short growing periods cause the trees to have tight growth rings, making the wood prized for strength and delicate beauty. Within the boreal forest, conditions vary considerably. North of the Alaska Range, precipitation rarely exceeds 20 inches per year, so moisture from snow melt nurtures the forests. Heavier snowfall and more rain in Southcentral causes different growth and maturity rates in the trees of that region."
Title: Re: What's For Dinner?
Post by: angelface555 on June 08, 2016, 03:42:43 PM
Back to food, yesterday I had lunch at a friend's home with others. The Chicken salad main course was nice but not memorable. What was memorable was the canapes of homemade wheat pita chips, red grapes and  Irish blue cheese. I was sorry to see that cheese go and stopped off on my way home and bought some for myself.

I have noticed that Irish cheddar is not as sweet as the English cheddar, but the Bleu cheese from Ireland is much sweeter and better tasting than the English or ours. Or at least it seems to me.
Title: Re: What's For Dinner?
Post by: JeanneP on June 09, 2016, 08:36:46 PM
    MUFFIN PAN FRITTATAS

"What an easy way to make eggs for a group."
Ingredients

    cooking spray
    1 tablespoon olive oil
    1 cup chopped fresh asparagus
    1/4 cup chopped green bell pepper
    2 tablespoons chopped red onion

    6 eggs
    1/2 cup milk
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper
    1 cup shredded Cheddar cheese

Directions

    Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
    Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
    Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
Bake in the preheated oven until frittatas are set in the middle and lightly browned. about 20 Minutes
Title: Re: What's For Dinner?
Post by: JeanneP on June 11, 2016, 02:11:31 PM

           MW. MUFFINS.

Recipe By:Nana Clares Kitchen
"Make a healthy breakfast in a coffee mug in under two minutes in the microwave. Look for the muffin in a mug mix on my website along with cake in a cup and other variations. Add fruit, such as raisins, a few pieces of chopped apples, or dried apricots, if desired."
Ingredients

    1 egg
    2 tablespoons vanilla yogurt
    2 tablespoons chopped walnuts
    1 tablespoon all-purpose flour
    1 tablespoon flax seed meal

    1 tablespoon quick-cooking oats
    1 tablespoon honey
    2 teaspoons ground cinnamon
    1/2 teaspoon baking powder

Directions

    Whisk egg in a microwave-safe mug. Stir yogurt, walnuts, flour, flax, oats, honey, cinnamon, and baking powder into egg until well-combined.
    Microwave until set, 90 to 100 seconds. Turn out over a plate to remove muffin from mug.


Title: Re: What's For Dinner?
Post by: phyllis on June 11, 2016, 03:37:00 PM
I tried this some time back, JeanneP, and didn't fix it ever again.  It wasn't as good as I hoped it would be.  But, maybe I didn't do it right and it will turn out better for you.

Hot,  hot, hot here today but we were out of Granola so I had to turn the oven on.  I turned the AC down and the baking granola smells wonderful!
Title: Re: What's For Dinner?
Post by: FlaJean on June 12, 2016, 03:52:17 PM
Joy, my husband really likes your Little Cheddar Meat Loaves.  I made them a while back and froze them.  We ate the last two today for dinner.  I'm going to make some more soon.
Title: Re: What's For Dinner?
Post by: Joy on June 12, 2016, 06:03:47 PM
Oh, Jean, so glad you both liked those little meatloaves.  I think they are good, too.  And, I need to make some more now, also.  I have all the ingredients...... just getting around to doing it.

I was sick for a couple weeks with a really bad sinus infection.  I just couldn't stop coughing and was having a hard time getting a doctor's appointment. Even after 10 days of antibiotic  has left me exhausted from all the coughing.   So, consequently, I didn't do much cooking or eating, either.  I am trying to get energy back,  but it is hard.  Do a little bit and have to go sit down.  I guess when you are older, it takes more time to recuperate.

So, I am starting to get my appetite back, and the little meatloaves sound good to me right now.  And, they are  easy to put together.

Joy
Title: Re: What's For Dinner?
Post by: FlaJean on June 12, 2016, 11:45:37 PM
Yes, it definitely takes more time to recuperate as we get older.  Sometimes an Ensure or a Boost drink for a few days does help.  I usually get Boost with extra protein and then make myself a smoothie.
Title: Re: What's For Dinner?
Post by: Joy on June 13, 2016, 08:36:41 AM
Jean, thanks for the suggestion of taking Boost.  I had given that a thought, but wasn't sure it would help.  I will put that on my list.  Worth a try, anyway .

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on June 13, 2016, 11:00:35 AM
I had made red beans and rice Wednesday but didn't try them until yesterday. They are simply comforting food. What happened Wednesday night, I won't go into except to say I lost 4 pounds of fluid.

I am lactose intolerant and allergic to processed and microwavable foods. I had tried canned applesauce and now I know that I simply will have to stick to clean eating and no chemically processed foods as I do not want to end up back in the hospital and another large medical bill!
Title: Re: What's For Dinner?
Post by: FlaJean on June 13, 2016, 11:33:01 AM
Today is going to be chicken casserole day for us with a side of noodles and a green veggie and we will have some good leftovers.
My husband's sisters all make homemade noodles but I can't tell the difference between the homemade and bought.  They all taste the same to me.
Title: Re: What's For Dinner?
Post by: MaryTX on June 13, 2016, 12:50:31 PM
My son works weird shifts so he is only home a couple of nights a week for supper.

When he is home, I will fix one of his favorites.  Last night it was pot roast, potatoes and carrots.  Tonight will be tuna casserole and asparagus which I got for an unheard price of $1.49 a pound!  We love it, but I refuse to pay $2.98 a pound for it.

Mary
Title: Re: What's For Dinner?
Post by: phyllis on June 13, 2016, 04:41:26 PM
Pot Roast is a favorite here in this house, too, MaryTX.  But, gosh!  At that price I am so glad I am not fond of asparagus!  Glad you found some at a good price and that tasted good in your Tuna casserole.
Title: Re: What's For Dinner?
Post by: Radioman34 on June 13, 2016, 05:39:43 PM
Are you folks familiar with Pigeon Peas? I have a recipe that calls for them but I cannot find them anywhere.  Perhaps they go by a different name in North America.
Title: Re: What's For Dinner?
Post by: FlaJean on June 13, 2016, 06:25:51 PM
Radioman, you should be able to find pigeon peas in an Indian market or a market that sells Indian food and spices.
Title: Re: What's For Dinner?
Post by: JeanneP on June 14, 2016, 12:52:45 PM
HERE IS A GOOD SLAW.



2 CUPS ZUCCHINI. SHREDDED
1CUP GREEN CABBAGE, SHREDDED
1 CUP RED CABBAGE, SHREDDED
2 GREEN ONIONS. SLICED
1//2 CUP RADISHES, THINLY SLICED
1/3 CUP MAYONNAISE
1/3 PEPPER

Mix together zucchini, cabbages, onions and radishes in large bowl
In a smaller separate bowl. Mix the mayonnaise and pepper.
Toss Vegetables with dressing.
Chill in fridge at least o hour before serving

Title: Re: What's For Dinner?
Post by: so_P_bubble on June 14, 2016, 01:34:33 PM
0 hour?
Title: Re: What's For Dinner?
Post by: angelface555 on June 14, 2016, 01:38:29 PM
one hour?
Title: Re: What's For Dinner?
Post by: FlaJean on June 14, 2016, 02:18:15 PM
Jeannep, should that be â..." teaspoon black pepper?
Title: Re: What's For Dinner?
Post by: JeanneP on June 14, 2016, 02:54:12 PM
Jean.  Yes. you caught that. 1/3 tsp.
Now I keep a mix of Black Pepper and Garlic powder equil amounts. Always use it.

Now decided to day was just to hot to think of cooking big. So I tried the Stove top Roast Chicken and Roast Potatoes in my big heavy skillet on top of stove.  Worked out great. Now have 4 meals for the freezer. Will wrap them in Foil.  Chicken I cut in 4 parts. Dip in flour, Egg, then into Panko . Browned good. Part cooked 3 potatoes in MW and then put on side of chicken. Got nice and roasted. House smells good and did not warm up in Kitchen. Had stove fan on. Now just a salad or a veg and set for 5 days.  Have a few Asian dishes in freezer and so no more cooking this week. They say in the 90s all week long.

We are not use to this in Illinois in JUne.  Maybe in August a few day. been now almost 2 weeks.
Title: Re: What's For Dinner?
Post by: Cottoncandy on June 14, 2016, 04:09:41 PM
Jeanne. What brand of garlic powder do u use?  I'm trying to use more spices. Less or 0 salt..do like lemon pepper.  Darlene
Title: Re: What's For Dinner?
Post by: maryz on June 14, 2016, 05:25:03 PM
Darlene, when using less salt, be careful of spice mixtures.  A lot of them have a lot of salt in them, which might not be mentioned in the "name".  Always check the ingredients to be sure. 
Title: Re: What's For Dinner?
Post by: JeanneP on June 14, 2016, 05:36:48 PM
There isn't a lot of difference in Garlic Powders. Just don't buy one of the cheap kind that they sell in the $ stores . I usually buy my Spices at the Intl. Store where you weigh them out by the oz. I don't like to buy the one in the cans or come in 4 oz jars. I don't keep them longer than 90 days.
Title: Re: What's For Dinner?
Post by: JeanneP on June 14, 2016, 05:38:48 PM
That Chicken roasted on the stove was so good. Think will keep doing it this way from now on.
I am just going to buy the Legs and Thighs as I prefer Dark meat.
Title: Re: What's For Dinner?
Post by: angelface555 on June 14, 2016, 10:04:50 PM
Oh so good on these rainy days! I had this on 12-grain bread and it was a nice supper.

Prep time: 10 minutes | Cook time: 5 minutes | Yield: Serves 2 | Serving Size: 1 slice
INGREDIENTS
2 slices eureka!® Organic Bread SWEET BABY GRAINS®
1 5-Oz Can Light Chunk Tuna (in water), well drained
1/4 Cup Tomatoes, chopped
1 Tbsp Green Onions, chopped
1 Tbsp Serrano Peppers, minced
1/3 Cup Shredded Cheese (Cheddar or your favorite blend)**
1 Tsp Olive Oil
1 Tsp Lemon Juice
1/2 Tsp Honey
Dash of Smoked Paprika
Salt & Black Pepper to taste

METHOD
1. Place oven rack on highest shelf and pre-heat broiler. Place 2 slices eureka!® SWEET BABY GRAINS® on a baking sheet and toast on each side for about 1 minute on each side.  Remove bread from oven and set aside.
2. In a bowl combine the remaining ingredients, excluding the cheddar cheese, and mix well. Top the toasted slices with equal amounts of the tuna salad then top salad with the cheese. Toast using broiler for another 1 to 2 minutes.
3. Serve immediately and enjoy! **Use a fat-free or reduced fat cheese if you are monitoring your fat consumption.
Title: Re: What's For Dinner?
Post by: Mary Ann on June 15, 2016, 10:41:27 AM
Patricia, this sounds like something I like to eat.  I buy 12-15 grain bread and have all ingredients, but what is a serrano pepper?  All I would have would be a bell pepper in whatever color I choose.

Mary Ann
Title: Re: What's For Dinner?
Post by: phyllis on June 15, 2016, 12:05:29 PM
Mary Ann, a serrano pepper is a Mexican chili pepper.  A little hotter than the jalapenjo.  They are good if you like things spicy!  If that would be too hot you could substitute a milder pepper (bell) or just leave that ingredient out.

That sounds good, Angel.  I used to make sort of the same thing but put it on an English Mufffin with a slice or two of Jack cheese melted on top.  I'll have to do that again soon.  It would be just right for a light Sunday supper.
Title: Re: What's For Dinner?
Post by: Mary Ann on June 15, 2016, 12:25:35 PM
Phyllis, when I was going to try a jalapeno, Tom told me not to try it; it was much hotter than I would like - and I don't like spicy foods - so I am sure the serrano pepper is a no-no.  I do like bell peppers so would use that.  Thanks for alerting me.

Mary Ann
Title: Re: What's For Dinner?
Post by: JeanneP on June 15, 2016, 02:04:50 PM
I just don't care for green Peppers anymore. I prefer to use the coloured. Red or Orange.
On the Mexican peppers just remove the white parts and the seeds. I do like a little heat in some things.
Title: Re: What's For Dinner?
Post by: phyllis on June 15, 2016, 02:36:38 PM
You're welcome, Mary Ann.  I like spicy peppers and Tex/Mex food so the serrano wouldn't bother me but I am more likely to have a bell pepper in the fridge rather than a chili pepper.  Once in awhile I'll buy some chili peppers and chop them coarsely and put them in bag and put them in the freezer.  Then I can just grab what I need and put it in a recipe.

It is still spicier than some would like, JeanneP, even if you remove the seeds, etc.  I like any color of pepper. It depends on what I am using them in.  I think the Red have a sweeter flavor.  They are all the same Bell pepper but in different stages of ripening.
Title: Re: What's For Dinner?
Post by: angelface555 on June 15, 2016, 03:02:44 PM
I have mixed bell peppers in the freezer, red, orange, yellow and green. I also use some milder hot peppers, but like Phyllis, I grew up eating them. We have some hot sauces made in the state that has had grown men wheezing, but I never go up to that grade. Most of the sauces come in three levels of heat. I also have horseradish and spicy mustards in my fridge.

When I worked for the Alaska Bowl Company, I sometimes did the tour taste tests. It was funny to see the macho men say they could eat anything and then beg for more water after a fourth of a teaspoon of one of the hotter sauces. I especially remember one Texan who bragged and went down hard!  :'(

Here is a link to one of the better companies who also sell on Amazon. The tangy raspberry sauce is spicy but divine!

http://talkeetnafoods.com/products.html
Title: Re: What's For Dinner?
Post by: phyllis on June 15, 2016, 03:57:20 PM
Would have loved to see the Texan begging for water, Angel!   :drink:  ;D

Along with peppers in the freezer I keep a big bottle of Sriracha and a bottle of Texas Pete in the fridge.  I'll sneak a few drops into a soup, or hamburgers, or even spaghetti.  Sometimes I like a little spice in my life.   ::)
Title: Re: What's For Dinner?
Post by: Mary Ann on June 15, 2016, 06:00:32 PM
I'm sure if I had grown up with "heat" in my food, I'd like it but I don't want to start now.  I sometimes watch the Pioneer Woman who lives in Oklahoma and she uses a lot of spice in her cooking, does a lot of Tex-Mex cooking.  I like things tasty but "heat" is not part of my taste.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on June 17, 2016, 04:17:50 PM
Some quick and easy chicken dinners that you can freeze for left overs or menu plans. These three recipes come from web cooking blogs and I have made all of them.


sticky bourbon chicken with rice
serves: 6

INGREDIENTS
1½ lbs. chicken thighs (I used boneless skinless)
½ cup low sodium soy sauce
¼ cup oil
¼ cup vinegar
¼ cup bourbon
¼ cup brown sugar
1 tablespoon crushed or sliced ginger (fresh, not dried)
4 cloves crushed garlic
4-5 green onions, cut into thirds or sliced
1 cup uncooked basmati rice
INSTRUCTIONS
THE NIGHT BEFORE: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish (a casserole pan or something with high sides) with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight (or for as many hours as you have before baking).
THE DAY OF: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.
When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.
Title: Re: What's For Dinner?
Post by: angelface555 on June 17, 2016, 04:22:06 PM
GREEK CHICKEN FRIED RICE
YIELD: 4 servings PREP TIME: 15 minutes COOK TIME: 13 minutes
INGREDIENTS:

2 tablespoons vegetable oil
1 large chicken breast, finely chopped
1/2 cup chopped red onion
3 cups prepared white rice
2 eggs
1 cup chickpeas, drained and rinsed
1/2 cup roughly chopped fresh parsley leaves
1/2 cup crumbled cow's milk feta cheese
1/2 cup grape tomatoes, quartered
1/3 cup kalamata olives, halved
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
DIRECTIONS:

In wok or large skillet, heat oil over medium-high heat. Add chicken; cook until almost cooked through, stirring frequently, about 5 minutes.
Add onion; cook 1 minute, stirring frequently.
Add rice; cook 3 minutes, stirring constantly. Push rice to sides of wok, creating a well in center of wok. Crack eggs into well, scramble vigorously with wooden spoon; cook 2 minutes (keeping eggs in well) or until eggs are full cooked.
Add chickpeas, parsley, cheese, tomatoes, olives, lemon juice, salt and pepper; cook 2 minutes or until warmed through; stirring frequently.
Home Chef Tip: Fried rice works best with day-old rice! Use leftovers from a previous night's meal, or make a batch of rice the night before. Spread the cooked rice on a small rimmed baking pan lined with parchment paper. Transfer to refrigerator and let sit, uncovered, overnight.

A large skillet works just as well as a wok.
Title: Re: What's For Dinner?
Post by: angelface555 on June 17, 2016, 04:27:07 PM
ONE POT CREAMY JALAPENO POPPER CHICKEN AND RICE

PREP TIME
10 mins
COOK TIME
25 mins
TOTAL TIME
35 mins

Serves: 4
INGREDIENTS
3 tablespoons butter
1 tablespoon oil
1½ lbs boneless, skinless chicken breast, cubed
Salt and pepper, to taste
6 jalapeno peppers, seeded and diced, plus more to garnish
2 cloves garlic, minced
1½ cups instant rice
2 cups chicken stock
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon chili powder
3 sprigs green onion, sliced, plus more to garnish
½ cup milk
4 oz cream cheese, cubed
4 oz cheddar cheese, shredded
¼ cup breadcrumbs, to top (optional)
Cilantro, to garnish
DIRECTIONS
In a large, high-walled skillet or pot over medium-high heat, melt the butter and oil together. Season the cubed chicken breast with salt and pepper and then add to the pot. Add in the diced jalapenos and saute until the chicken has browned and the jalapeno has softened, stirring and turning often, about 3 minutes. Add in the garlic and saute until fragrant, about one minute.
Add the instant rice, spices, and chicken stock and bring to a boil. Reduce heat to low, cover, and cook until the rice is tender and has absorbed the majority of the liquid, about 10-15 minutes.
Add in the green onion, milk, cream cheese, and cheddar cheese, and stir until completely melted and evenly distributed.
Transfer to oven safe dishes (or keep in the pot, if oven-safe) and sprinkle with breadcrumb. Broil until the tops have browned lightly, 1-2 minutes. Garnish with cilantro, sliced jalapeno, and green onion and serve warm.

I use disposable gloves when handling hot peppers and this is good for those who like spice in their food! I also use a oven proof pot for one stop cooking and cleaning.
Title: Re: What's For Dinner?
Post by: angelface555 on June 17, 2016, 09:11:17 PM
Spicy Indian Chicken with Green Masala

Ingredients

7 fresh green chile peppers, diced
1 tablespoon cumin seeds
1 tablespoon ginger-garlic paste
1 teaspoon salt
1 1/2 teaspoons ground dried turmeric
1 teaspoon lime juice
2 cups chopped fresh cilantro
1 tablespoon plain yogurt
8 chicken drumsticks, skin removed
1 tablespoon vegetable oil
1 small onion, thinly sliced

Directions Prep 25 m Cook 35 m Ready In 3 h

Place chili peppers, cumin seed, ginger-garlic paste, salt, turmeric, lime juice, and cilantro into a blender. Puree until the cilantro is very finely chopped, then add yogurt, and puree until smooth. Pour over the chicken drumsticks in a resealable plastic bag, and mix to coat. Marinate in the refrigerator at least 2 hours.


To cook, heat vegetable oil in a large skillet over medium heat. Stir in onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the chicken and marinade, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the drumsticks are tender, 30 to 40 minutes.
Title: Re: What's For Dinner?
Post by: angelface555 on June 17, 2016, 09:23:08 PM
Ingredients for Ginger Garlic Paste
Chopped Ginger - 1 Cup
Garlic Cloves - 1 Cup
Turmeric Powder - 1 tsp
Oil - 1 tbsp

Method:

1. Rinse and peel ginger, chop in pieces.
~ You can use knife or peeler to do this job.
2. Peel garlic and chop if desire.
3. Grind together ginger, garlic, turmeric powder and oil into smooth paste, check with a spoon if any garlic or ginger pieces left, if yes, give a run again.
4. Use clean, dry spoon and store in clean, dry glass bottle or box and refrigerate.

shelf Life ~3-4 Weeks

Shelf life of this ginger-garlic paste can be 3 to 4 weeks or little more but I don't like to use it for long time so I always make this to last me for a month or less, which is the quantity I mention above.   Always use a clean, dry spoon to take out paste.

Notes ~

~ Always use clean dry spoon, if not paste may change color and get spoil soon.
~ Keep the paste in fridge always, don't let the paste sit on your kitchen worktop.
~ 1:1 ratio works best for ginger-garlic paste so try to keep the same.

Tips To Peel Garlic ~
These are tried and tested tips to peel garlic, do ginger-garlic paste in large quantity and peel more than 1-2 whole cloves of garlic at one shot.
1. Soak garlic cloves in water for 30 minutes, garlic will get peeled easily.  Pat dry well peeled garlic before using.
2. In a large plate take enough wheat flour that can cover garlic cloves and rub between palm for 3-4 minutes, lot of garlic will get peeled and other you can peel off easily.  Clean peeled garlic in kitchen towel to remove excess flour.
~ This is an older  method but I don't do this cause it involves trying to apply pressure while rubbing garlic & flour plus the garlic ends are little hurtful while rubbing.
3. Take a garlic clove and press it's head (top part) or tail (bottom part) on a flat surface or floor, little skin will out you can easily peel of garlic now.
~ It's one of the easiest methods, only thing is sometimes the garlic pod will break if applied too much of pressure.
4.  Start peeling garlic clove head with a small knife.
~ It's again the easy method which normally I follow.

Or just buy it online or at any Indian style grocery.

Title: Re: What's For Dinner?
Post by: JeanneP on June 17, 2016, 11:11:29 PM
Angel.  Thanks for posting all of those. I am going to fill my freezer up for sure.  Can tell going to enjoy them. My kind of dishes.
Title: Re: What's For Dinner?
Post by: angelface555 on June 20, 2016, 02:16:12 PM
Baked Sweet Potato Fries

http://www.purewow.com/recipes/Baked-Sweet-Potato-Fries?utm_medium=email&utm_source=national&utm_campaign=Healthy_Burgers_2016_06_20_a&utm_content=Recipe_editorial
Title: Re: What's For Dinner?
Post by: JeanneP on June 20, 2016, 02:43:42 PM
Lasagna Cupcakes
Recipe.
    cooking spray
    1/3 pound ground beef
    salt and ground black pepper to taste
    24 wonton wrappers
    1 3/4 cups grated Parmesan cheese

    1 3/4 cups shredded mozzarella cheese
    3/4 cup ricotta cheese
    1 cup pasta sauce (such as Muir Glen(R))
    1/4 cup chopped fresh basil, or to taste (optional)

Directions

    Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
    Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from the beef.
    Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
    Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the 'cupcakes' with remaining Parmesan cheese and mozzarella cheese.
    Bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.

    Ready In
    45 m
Title: Re: What's For Dinner?
Post by: JeanneP on June 21, 2016, 01:22:37 PM
CRUNCHY TALOPIA OVEN BAKED.

This fish tastes so close to being fried without all the fat and calories!"
Ingredients

    1/4 cup all-purpose flour
    1/4 teaspoon salt
    pepper
    2 egg whites

    1 pound tilapia fillets
    1/4 cup dried bread crumbs
    1/4 cup cornmeal
    1/2 teaspoon dried basil, crushed

Directions

    Preheat oven to 450 degrees F (230 degrees Celsius).
    Sift or stir flour, salt, and pepper together in a shallow dish, and set aside. In a bowl, beat egg whites until white and frothy. In another bowl, combine bread crumbs with cornmeal and basil.
    To bread the fillets, dip first into flour, shaking off any excess, then into egg whites, then into bread crumb mixture.
    Spray a shallow baking dish with non-stick cooking spray. Lay fillets flat in the dish, tucking under any thinner ends or edges for more even cooking. Bake in the preheated oven for 10 to 15 minutes, or until fish flakes easily with a folk.
Title: Re: What's For Dinner?
Post by: JeanneP on June 21, 2016, 01:28:28 PM
[]HERB CHICKEN NUGGETS.

"These chicken nuggets are tender and delicious! Many friends have asked for the recipe
Ingredients

    4 skinless, boneless chicken breasts
    2 eggs, beaten
    1 tablespoon water
    1 teaspoon chopped fresh parsley
    1/2 teaspoon dried thyme
    1 pinch crushed red pepper flakes

    1/2 cup dried bread crumbs, seasoned
    1/2 cup wheat germ
    1 teaspoon dried basil
    1 teaspoon ground black pepper
    1 tablespoon vegetable oil

Directions

    Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
    Trim any fat from chicken and cut into 1-inch cubes.
    In a bowl, beat the eggs with the water and add the chicken.
    Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and toss the chicken pieces to coat.
    Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces, and bake for an additional 5 minutes.


Title: Re: What's For Dinner?
Post by: JeanneP on June 21, 2016, 01:31:16 PM
hERE IS WHERE OUR TOASTER OVEN COME IN HANDY THIS HOT WEATHER.

We had a terrible wind storm last night. Brought a tree down on next do house. Today now it is back in the 90s again. Crazy weather.
Title: Re: What's For Dinner?
Post by: angelface555 on June 22, 2016, 06:29:59 PM
These ideas are varied and unique, not just some old tired ideas! All types of foods, drinks and seasonings using an ice cube tray!

http://www.ba-bamail.com/content.aspx?emailid=17560
Title: Re: What's For Dinner?
Post by: FlaJean on June 23, 2016, 12:56:46 PM
Got some really nice fresh green beans at Fresh Market yesterday and had them with scalloped potatoes with a few cubes of ham in them.  Enough leftovers for our big meal today.

For Father's Day my husband got two $60 gift cards for a couple of nice chain restaurants so we have a few restaurant meals waiting for us. ;).  I love those gifts even more than he does. :smitten: (I only cook because I have to.  I wish I enjoyed cooking like so many of you.)
Title: Re: What's For Dinner?
Post by: phyllis on June 23, 2016, 01:37:15 PM
I used to love to cook but, like you, FlaJean, now I only cook because I have to.  Once in awhile I will be struck with the desire to cook something special but not very often anymore.  I think if my son wasn't living with me that I would do very little cooking.  Those restaurant cards sound like a wonderful gift to me!
Title: Re: What's For Dinner?
Post by: Marilyne on June 23, 2016, 02:17:56 PM
FlaJean - Like you, I only cook because I have to.  It's a major pain for me now, what with the shopping, preparation, cooking and clean-up!  I prepare mostly quick and easy meals, and fortunately for me, my husband is one who will eat and enjoy absolutely anything. We also eat a lot of deli takeout from Whole Foods or a local market. (WF turkey meat loaf is delicious!)

We rarely go to a restaurant, unless it's for an occasion such as a birthday.  It's getting harder and harder for us to "get our act together", and go out to dinner, so we rarely go.  We look forward to watching one hour of news, between five and six, and then eat promptly at six! (our adult kids tease us about that! ha ha) We watch shows on HGTV, until about 7:30, and then start in with the serious stuff on Netflix, Amazon, or On Demand.  Somewhere in between, I try to get the kitchen cleaned up! ::)
Title: Re: What's For Dinner?
Post by: maryz on June 23, 2016, 02:46:11 PM
Cooking (or not) is one of the top benefits of moving to a retirement complex.  No more cooking, no more grocery shopping, no more meal planning.  And I can eat out, bring in a doggie bag, etc, any time I want to. It's wonderful!
Title: Re: What's For Dinner?
Post by: JeanneP on June 23, 2016, 04:17:37 PM
Now I am the opposite. I love to cook. Have since I was about 6 years old. My mother didn't like to and good thing Grandmother lived around the corner. Like people back in her time. Great cooks. Own Bread and everything. I take after her. There were 4 of us when I was married. Now just me but still do for about 4 as I have said before and eat one meal. Save one for next day and freeze 2. Lived alone now 40  plus years and never changes.  Miss the big family meals. Daughter doesn't cook. GD never also  Keeps a drawer full of Restaurants Menu's. Husband I think must have grown up that way also.  I will let them take me out on occasions to one of the 3 restaurants  I like. But I am picky on others. Do not like other peoples food.
Title: Re: What's For Dinner?
Post by: Delphineaz on June 23, 2016, 04:43:26 PM
I love my crock pot too, however I did some research this week and all the sites I looked at agreed in energy use.  A crock pot takes a lot more electricity than an oven.  It was amazing how much.  Over a given period of time at high crock pot or oven at 350, the crock pot is a really high user of electricity where as an oven is much more energy efficient. 

I use to steam my chicken for salads etc, I no longer do.  I was watching the cooking shows on public TV and food shows yrs ago and Ina Garden and others roast the breasts in oven or rotisserie them.  The difference in taste is incredible.  I often use oven to make soup too....beef or chicken....same difference and I am not chained to stove watching it.  When I buy rotisserie chicken from store it is organic or free range. Once I am home it is deboned, put into freezer containers in one cup sizes to be use as needed.
Title: Re: What's For Dinner?
Post by: angelface555 on June 23, 2016, 05:38:23 PM
Delphineaz, Jeanne and all, while I do use the crock pot at night while I sleep, I use it for cooking large portions of meat that I then de bone, shred or toss the skin, before placing in one or two cup freezer bags for the freezer.

I do use the ice cube trays to freeze small portions of sauces, spice mixtures or other items such as flavored butter, before bagging them into the freezer. I do not presently have a microwave as I prefer using the stove instead. I may buy another one, perhaps not.

Since I live in a apartment building for disabled seniors, I pay no electric so do not worry about usage. I do use the oven for roasting vegetables or meat. I tend to cook in large quantities, very lightly seasoned and then freeze for a month or more at a time.

I make soups with the oven, crock pot and the stove top as well. I tend to cook once and then use the frozen foods, vegetables, peppers, spice mixtures and rice to make meals daily and even then I have leftovers that I try to reuse in a new way.

We each have ways that we are comfortable with and I can relate and learn from everyone. I tend to cook more as I've become highly allergic to chemically processed foods such as many canned, dairy or microwavable foods. The last time sent me to the emergency room to a bill of four thousand so I try to eat clean, no processed or microwavable or fast food as I cannot afford another hospital stay.

I really envy all of you who can eat so many different foods so easily!
Title: Re: What's For Dinner?
Post by: JeanneP on June 23, 2016, 08:54:14 PM
         FAST THAI CHICKEN CURRY.

         1 4-ounce can or jar yellow curry paste
        3/4 pound carrots, peeled, cut into 1/2"-thick rounds
        1 medium onion, chopped
        1 red bell pepper, cut into 1" pieces
        1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2" pieces
        1 pound skinless, boneless chicken thighs, cut into 1" pieces
        1 13.5-ounce or 15-ounce can unsweetened coconut milk
        Chopped fresh basil and cilantro

       Preparation

        Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.
        Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs.

       
Title: Re: What's For Dinner?
Post by: JeanneP on June 25, 2016, 05:19:28 PM
Hot out still and so today I did my roast chicken and roast potatoes again on top of the stove. Came out great. Enough for tomorrow also. Did some sprouts in the MW and so did not make any heat in the kitchen.  Now will be a Yogurt, Banana and a couple cookies later tonight as I ate dinner at 4pm Had not eaten  lunch.
Title: Re: What's For Dinner?
Post by: FlaJean on June 26, 2016, 11:42:16 AM
Today our big meal will be pork chops.  I bought some Shake and Bake and thought I would give it a try.  Our new range has fans that come on when in use.  The oven fan seems to dissipate the heat and doesn't seem to heat up the kitchen like my old one.
Title: Re: What's For Dinner?
Post by: JeanneP on June 26, 2016, 04:35:36 PM
Goodness. I havent seen or use Shake and Bake in 30 years. The big thing now is the Japanese  Kinnkomann PANKO. I really use a lot of it.  The original one though as lots of companies copying it now and not good.
Title: Re: What's For Dinner?
Post by: FlaJean on June 27, 2016, 11:10:59 AM
The pork chops were good but I like my usual way of cooking them better.  These chops were thicker than what I usually buy so that's why I decided to use the Shake and Bake.  I like the thinner chops and just flour and brown them in a little olive oil or Smart Balance.

How are you MaryC?  Haven't seen you post lately.
Title: Re: What's For Dinner?
Post by: Marilyne on June 27, 2016, 11:32:39 AM
I've also been thinking about maryc. I miss her messages here and in the Library~Bookshelf. I hope Al is still doing well, and that they are just busy with summer activities.
Title: Re: What's For Dinner?
Post by: maryc on June 28, 2016, 11:19:38 PM
Mary C is here,  just lurking.....see my "extended post" in the Library forum! ;D

I've read with interest your conversations about cooking.    I don't do anything out of the ordinary.   Guess I never did,  my specialty was comfort food  when the family was all here sometimes with visitors and later with special friends then spouses.    Nowadays we keep it simple as I think I read that some of the rest of you do. 

  JeanneP,  You commented on the extreme heat.    We've been having it too so that calls for some real easy meals.    We went to the grocery yesterday and I intentionally chose some very easy to prepare foods,  like cooked beef with au jus for beef on weck,    a store made chicken pot pie to be just heated.   You get the picture!

   Someone here commented on the cost of operating a Slow cooker v. using the oven.   That was interesting though I had to wonder about the heat in the kitchen with the over on for a while.   FlaJean,   I thought what you said about your stove fan coming on auto when the heat increases was interesting.   I've not heard of that and wonder if our son has as he is usually right at the top of the class when it comes to new and improved household equipment!   I'll have to ask him.   It seems like a lovely invention.       It doesn't take long for us to get used to conveniences once we have them for a while, does it?    At the grocery yesterday I commented to a lady next to me at the ice cream cabinets.    They light up as you walk along the aisle and yesterday I was trying to find my Vanilla ice cream was and  the lights didn't come on.   She said that maybe someone didn't pay the light bill.      Not to be too boring, but there again when our son and DIL built their most recent home,  he has those handy dandy light switches that turn on when you enter a dark hall and turn themselves off when you leave.  I like them pretty well.    My DH just rolls his eyes!    :2funny:   He's from the era where they were happy to have  a lightbulb overhead with a pull chain.   We are pretty pampered in this day and age with all of our automatic stuff.
Title: Re: What's For Dinner?
Post by: phyllis on June 29, 2016, 08:18:32 AM
My big kitchen stove has the option of using either baking with Convection, which turns on a fan, or just regular baking without a fan. I rarely ever use the Convection option.  If I baked cookies or pastries often I would probably use it since it circulates the air inside the oven and supposedly bakes more evenly.  When we bought this stove I thought I would use the convection a lot.  I don't.   ;)

I thought I wanted a convection microwave.  I didn't use that either so that microwave oven is stored in the basement and I use my small plain microwave which works just fine for me.

Most of these kitchen "gadgets" are a waste of money.  IMO. 
Title: Re: What's For Dinner?
Post by: maryc on June 29, 2016, 09:03:20 AM
Re Phyllis's comments on new kitchen gadgets......ain't it the truth though?   :)
Title: Re: What's For Dinner?
Post by: Mary Ann on June 29, 2016, 09:28:00 AM
I used to work where they sold appliances and I learned to be a middle-of-the-roader as far as they were concerned.  I want some conveniences, but not all.  And the more gadgets, the higher the prices.

Mary Ann
Title: Re: What's For Dinner?
Post by: FlaJean on June 29, 2016, 10:35:09 AM
Maryc, I look forward to your posts and was worried when we didn't hear from you.  Glad all is ok and we are all surviving the heat.  Although it sounds like Mary Ann and JeanneP are having a few days of nice temps.

I made those 8 little Cheddar meatloaves yesterday from Joy's recipe.  We ate two of them with corn-on-the-cob and rice.  They make a nice meal and my husband really enjoys meatloaf occasionally.  Tonight we are invited out with our daughter and hubby and his visiting daughter to a Japanese restaurant.  We will watch as the cook prepares the meal.  That's always so entertaining.
Title: Re: What's For Dinner?
Post by: Joy on June 29, 2016, 11:15:52 AM
Jean,  hope you enjoy your dinner at the Japanese restaurant.

There are several in my area, but so far,  I haven't been to one of them.   My daughter-in-law keeps saying we will go.  I understand it is a fun time.   Lots of entertaining goes along with the making of the food. 

Have fun!!!

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on June 29, 2016, 12:47:51 PM
We have many sushi places, but I'm not fond of eating bait!

There is a place where they cook your meal at your table that is Japanese style with I believe hibachis. We also have a Northern Chinese restaurant, Korean, Vietnamese, Hmong, Indian, and several Thai restaurants.

The new thing seems to be the small trailers on wheels that are on every corner or in the mall parking lots. It was originally just the coffee ones, and now you can find almost anything about, even Hawaiian and Jewish food from these trailers.
Title: Re: What's For Dinner?
Post by: phyllis on June 29, 2016, 03:20:28 PM
Food Trucks are a big fad here in my area, Angel.  You can find just about any kind of food.  They have what they call "rodeos" where many food trucks line up and down the street and huge crowds come.  I don't do walking, or crowds, very well so I've never been to one but they do sound like fun.  You can sample just about everything either American or foreign.
Title: Re: What's For Dinner?
Post by: Marilyne on June 29, 2016, 03:35:24 PM
I haven't noticed the lights in the freezer section in any of my super markets, going on and off automatically as I walk by!  Sounds like something that would be a first, here in high tech Silicon Valley, but not something I have even heard of.  Also, lights or stove fans going on automatically, are not something I'm familiar with.  Sure does sound like a good idea - especially the fans over an overheated stove burner. 

We also have every known style of Asian restaurant available here.  My favorite is Pho', the Vietnamese noodle soup. Lots of Indian restaurants, but I'm not a big fan of curry or the other Indian spices.  The Food Trucks, are also extremely popular here. they each have their own speciality, such a Mexican, Falafal, Thai, etc., and even bacon!  There's actually a bacon truck, and according to my daughter, it's one of the most popular, and smells great!   
Title: Re: What's For Dinner?
Post by: FlaJean on June 29, 2016, 03:44:25 PM
Haven't seen any food trucks in our area.  This is a very small town and we live just outside the city limits.  I'm going to look when we go over to one of the larger towns.  Maybe I haven't been observant enough.
Title: Re: What's For Dinner?
Post by: Joy on June 29, 2016, 04:31:22 PM
Yes,  Food Trucks are very popular in the Baltimore and surrounding areas now, also. 

I had just read an article where there is to be a big Food Truck show in October near where I live.  It is going to be held at a big golf course on their big parking area.   Costs is $10 to attend, in addition to whatever food you buy. I am going to see if one of my son's would want to go.   Music,  and other activities included.  Sounds like fun.  I read about some of the vendors who will be participating.  Several will be selling ethnic foods. 

There is a Food Truck show on the Food Channel.   Looks like a lot of work involved.

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on June 29, 2016, 04:43:44 PM
Okay, I learn something every day, food truck rodeos! :thumbup: No food truck shows either!  >:(  We have had then for awhile, my friend said. I just don 't go into town that much but they are on a street just over from us as well, Hawaiian. No bacon ones yet! :)

We do and have had for a number of years, the cases that light up as you go by and cow statues above the dairy department that swish their tails or moo as you go by, Safeway, Walmart, and Fred Meyers have those or something similar. No stoves lightening up to my knowledge.

I haven't had any Pho' at the Vietnamese, but often have a type of Korean noodle soup. It's very popular here with the office lunch crowd. The Mexican family run  restaurant is very authentic so you see people complaining that what they received wasn't what they ordered. Poor souls think someone is trying to put something over on them, especially the younger G.I.s.

I love Indian cooking! I go into India Rose and just inhale that saffron scent! I could eat there more often if Uncle Sam could raise my SS a little more!  :thumbup:
Title: Re: What's For Dinner?
Post by: maryz on June 29, 2016, 05:20:37 PM
Food trucks aren't new, but they are becoming more popular.  I've eaten at one or two - in Hawaii.  I'm just not a fan of standing up to order, and then sitting outside at a picnic table to eat.  Different strokes, though.

I love Vietnamese food - and pho is a special favorite.  Love the cold spring rolls, too.
Title: Re: What's For Dinner?
Post by: MaryTX on June 29, 2016, 05:49:17 PM
Re:  Mexican Food

Most people are used to what we call Tex-Mex Mexican food which doesn't compare to authentic which is why they don't think they are getting what they ordered.  I grew up with authentic and you can seldom find it here.  We had a really good one here, but unfortunately it didn't last long because it was not what people are used to.

There are some food trucks here which seem to do quite well, particularly around the college.  I've never eaten at one.

Mary
Title: Re: What's For Dinner?
Post by: angelface555 on June 29, 2016, 08:08:59 PM
The one I want to go to is about five or six blocks west of here and advertises as Jewish food. I want to go there one day just to see what its like. The only wagons I've ordered out of have been at the state fair, and I'm not sure if that is the same or not.
Title: Re: What's For Dinner?
Post by: maryc on June 29, 2016, 09:09:33 PM
Food trucks have gained in popularity here in Western NY a lot in the past few years.     We have one young man who lives in a town near us who operates one.  He calls his business The Great Foodini!     We had him cater our picnic at the Senior Center a couple of summers.   There is one out of Rochester NY that I would dearly love to visit if they ever came to town.    It is all about macaroni and cheese. Here is a website:   http://www.buffalorising.com/2014/02/macarollin-gourmet-mac-and-cheese-food-truck/    I happened to see this go by on a roadway near us one day and was very anxious to learn what they were about. 
Title: Re: What's For Dinner?
Post by: JeanneP on July 02, 2016, 12:02:30 PM
My kind of weather here right now. Went down to 54 deg last night.  Has the parade is Monday with the big Fireworks the are now saying could rain. If it would stay like today would be fine. Got rained out last year.
I was sort of stupid and worked on laying 24 12 inch concrete blocks yesterday and now both my wrist making it hard to type.  I should know that always happened but do I learn. NO.

I tried something yesterday. Not done it before.  I love this time of year to just do a quick pickle of Cucumber and Onions. Love them with cheese. Well all I had were onions and Zucchinis. So just tried them. I really like them better than the cucumber. More crispy I think. Just did one jar but will make more. They almost give Zucchinis away in Summer time.  With all this rain and then the hot sun our Sweet corn should come in early.   
Title: Re: What's For Dinner?
Post by: so_P_bubble on July 02, 2016, 12:11:04 PM
How do you make those pickles, Jeanne?
Title: Re: What's For Dinner?
Post by: FlaJean on July 02, 2016, 01:40:06 PM
I would also like to know.
Title: Re: What's For Dinner?
Post by: phyllis on July 02, 2016, 03:07:10 PM
Glad you reminded me, JeanneP.  I love what my mother called "Icebox Pickles" and we will have them a lot during the summer.  Sometimes our dinner will be egg salad, sliced tomatoes, sliced sweet onion, and icebox pickles with a good Italian bread.  Fresh oranges or some other fresh fruit for dessert.  I usually use the little pickling cucumbers but I think I will try the zucchinis since you like them better.  Just the kind of dinner I prefer on a hot summer day.

Title: Re: What's For Dinner?
Post by: angelface555 on July 02, 2016, 05:04:20 PM
We had our 4th of July potluck yesterday underneath cloudy skies, but with all the old favorites! One new and delicious surprise were these watermelon popsicles! The man who brought them said the recipe was out of either Good Housekeeping or Better Homes and Garden magazine. Here is his recipe. They were so good and gone too quickly!  :'(

Minted Watermelon Popsicles
Serves: 8

1 1/2-pound seedless watermelon
2 tablespoons sugar
1/4 cup mint leaves, minced
2 teaspoons finely grated lemon zest
Pinch of salt
1/4 cup mini chocolate chips

Slice off the watermelon rind and cube the flesh into 1-inch pieces (about 4 cups).
In a blender, puree the watermelon with the sugar until smooth. Stir in the mint, lemon zest and salt.
Pour the puree into 8 popsicle molds or 2 standard ice cube trays (insert popsicle sticks and chocolate chips halfway through freezing) and freeze until hard, about 3 hours.
*MAKE AHEAD: The watermelon popsicles can be frozen for up to 1 week.
Title: Re: What's For Dinner?
Post by: angelface555 on July 02, 2016, 05:06:46 PM
Please add me to the list for the recipe, Jeanne!
Title: Re: What's For Dinner?
Post by: JeanneP on July 02, 2016, 06:07:23 PM
Now the Onion and Cucumber pickles that I made yesterday only I used the Zucchini instead of Cucumber. I is not the one I use to make years ago that took ages and put in jars to last all winter. Don't do canning anymore Just do things fast for me that last in fridge just one jar at a time.  Same with Jam. So don't even keep to a recipe.

Yesterday I just did this

Sliced up to about 2 Zuks to about 1/8 thick
Sliced a large Vadalia sweet onion.
1 Tbl. dried Dill
In a pan I put about 3/4 cup . I like Apple Cider Vinegar
1/2 cut sugar
1 cup water. (I test it to see if strength I like)
Bring it to a boil.
I have a mix of Garlic Powder, Black pepper and Sea Salt that I keep on the stove and use on everything
So I just put maybe a TBS of this in.
Bring to a boil.
Pour over the Cucumber or Zuks.
Just stir and cover. Let it cool. I just keep shaking  every once in awhile
When cool put int a Qtr jar and into fridge. will last me a week.

So this is just my easy way.
I know there are a lot of  good ones on the Internet if you are into canning.

Did try a sandwich with sliced cheese for lunch. Was good.
I am crazy about Vinegar.   As a young person I use to drink it just like some drink Soda.  Maybe that is why I am lasting a long time.  I am pickled inside.           


.

Title: Re: What's For Dinner?
Post by: Joy on July 02, 2016, 08:39:12 PM
[]Sounds good,  Jeanne.

I have some of the little pickling cucumbers that Phyllis mentioned and I do have some Vidalia onions.   I will make up a jar of these and then try another jar with the zucchini. 

Thanks for sharing.

Joy
Title: Re: What's For Dinner?
Post by: so_P_bubble on July 03, 2016, 03:09:30 AM
Thanks Jeanne.  I must try it, I love pickles.  I never tried it with cut ones.  I thought that would make them go soft.
Title: Re: What's For Dinner?
Post by: Joy on July 03, 2016, 11:43:35 AM
Jeanne,  On that pickle recipe, you said you use a seasoning mix of garlic powder., pepper and sea salt.    What are the amounts of each of those that you mix together?  Thanks !

Joy
Title: Re: What's For Dinner?
Post by: FlaJean on July 03, 2016, 12:57:04 PM
I saved the recipe.  Also like the amounts of the garlic powder, pepper and sea salt that you mix together.
Title: Re: What's For Dinner?
Post by: JeanneP on July 03, 2016, 02:46:46 PM
I do about equal on the Garlic Powder, Pepper, Maybe a little less on the salt. I use the Kosher salt. Keep it in a glass Salt Shaker handy and use it on most everything. Also have a small jar with no salt in it at all. Make up one with Indian spice mix also.  I have done them for years and so sort of just mix the way I like them.  I am not one for measuring things out. After years sort of a double fast turn around the skillet for oil. Use the middle of my hand for things. I don't think my grandmother ever measured  a thing.

Now you can buy these small jars with lids and holes at the Dollar Tree for 50cents . For years I use to use the Baby Food Jars. Gotten a little fancy now. I buy all the spices and things in small quantities down at the International shot close. Don't like to keep for long. they sell most everything by the Oz.
Title: Re: What's For Dinner?
Post by: angelface555 on July 03, 2016, 05:08:14 PM
Jeanne thank you for the recipe and giving the amounts of your spice mixtures. I also mix up a few of ones that I use commonly but tend to put them in those old Tupperware mini containers.

I also tend to buy an assortment of curries from a local Indian restaurant and grocery. I have mild yellow,chili verde and madras chili powders.I try to purchase small amounts as the spices are only good for about ninety days.

When I was growing up, my parents pickled vegetables as well as cucumbers and meats.
One favorite was thick beet slices with whole hard boiled eggs pickled and a regular on our dinner table was sliced cucumbers and those large white onion slices in vinegar.
Title: Re: What's For Dinner?
Post by: angelface555 on July 03, 2016, 07:09:13 PM
I just saw this from Food.com! A homemade, 3 ingredient take on a "Wendy's Frosty."

INGREDIENTS

1 14-ounce can sweetened condensed milk
1/2 gallon chocolate milk
1 8-ounce tub Cool Whip

Special Equipment:
Ice Cream Maker
DIRECTIONS

Whisk together condensed milk and chocolate milk in a large mixing bowl. Fold in Cool Whip.
Chill the mixture in an ice cream maker, following the manufacturer's instructions.
Serve immediately with a spoon and a straw.
INFORMATION

Category Drinks, Shakes Yield 2-3 servings Cook Time 40 minutes
Title: Re: What's For Dinner?
Post by: angelface555 on July 03, 2016, 08:16:35 PM
On the subject of food trucks, Italian pizza anyone?

Walking up to a food truck for a quick bite is satisfying, but how awesome would it be to actually sit down in a food truck to enjoy your meal?

Well, one Italian Facebook user is making that fantasy a reality with a full-service pizza bus. Giancarlo Sociali posted a series of images of a restaurant bus on wheels, and it is far from your average walk-up window truck. The red bus spans the size of an average public-transit vehicle except that you can be seated inside in cozy booths to dine on a freshly baked slice. The mobile-dining hybrid is nothing short of a dream come true for pizza lovers, but it is also a hopeful look at the incredible future of food trucks. We hope to see one of these rolling around our neighborhood soon!
Title: Re: What's For Dinner?
Post by: Joy on July 03, 2016, 09:21:56 PM
Jeanne,  Thanks for the measurements for the seasonings.   I plan to make the pickles tomorrow.  I have the little cucumbers, so I will be making mine this time with the cucumbers and then when I get some zucchini , I will make up some with those.

Joy
Title: Re: What's For Dinner?
Post by: phyllis on July 04, 2016, 08:35:29 AM
I use a tall brass pepper grinder filled with whole peppercorns sitting next to my stove because I prefer fresh ground pepper.  Also, right next to the pepper grinder I keep my sea salt in a small green depression glass dish and always just use a pinch.  I can judge the amount better with my fingers than when I am sprinkling it.  Garlic powder and all other spices I keep closed in a cupboard so they do not get excessive light exposure.  They stay fresh longer and keeps them from cluttering my counter.

I love using spices but am not particularly interested in Indian/middle Eastern spices.  I am not at all fond of curry flavor of any kind.  I will use turmeric sometimes but very sparingly.  I prefer using the spices that are found in Italian cooking; garlic, oregano, basil, etc.  The only spices for everyday cooking my mother ever used was salt!  She was a good cook and a wonderful pie baker but wasn't at all adventurous in flavoring with different spices.

JeanneP, my pickle recipe is even more simple than yours.  I slice two  cucumbers and 1 white onion in 1/4 in. slices and sprinkle them with a little salt and let them sit for a couple of hours.  That draws out the moisture so that it won't dilute the brine.  Rinse the cucumbers to remove the salty juice that has collected and then I mix 1/3 c. cider vinegar with 1/3 c. water and 2 Tbl. of sugar.  Stir until sugar is dissolved and pour over cucumbers, season with salt and pepper and (sometimes) fresh dill and refrigerate for a couple of hours or overnight.  No cooking involved and they are wonderfully crisp and refreshing on a hot day.

We had our 4th of July traditional dinner yesterday.  Bar-b-queued baby back ribs, cole slaw, sliced tomatos, potato salad, corn on the cob and strawberry shortcake using homemade biscuits.  It was all good and brought back childhood memories of picnics in the park on the 4th.

Today (the actual 4th) is just another Monday and I am doing laundry.  :(
Title: Re: What's For Dinner?
Post by: Joy on July 04, 2016, 10:42:42 AM
Jeanne,  I have the pickles cooling now.   I wanted then a little sweeter, so I used 3/4 cup sugar.   I guess I could have adjusted the amount of vinegar, also.  But already had measured all the other ingredients before I added the sugar.  I will use a little less vinegar the next time.  I will put them in the fridge when they are cooled. 

Phyllis, I, also, have saved your recipe, too.   I like the idea of letting the cucumbers drain the extra moisture off of them. 

Both recipes sound so good.  Can't wait to try them.

Joy
Title: Re: What's For Dinner?
Post by: JeanneP on July 04, 2016, 12:53:30 PM
Phyllis.  Yes yours is the way I use to do mine.  Then I started to heat the vinegar mix up for some reason. Seemed to work better.  Will try the salt on the Cucumber trick. Now try with the Zucchini.  You may have to heat the dressing for them. They dont have the moisture like Cukes.
Title: Re: What's For Dinner?
Post by: JeanneP on July 04, 2016, 12:56:21 PM
        SALAD IN A JAR.
Think I am going to try this in my little jars . Will make about 4 and keep in the fridge without the dressing on.  I just put off making a salad for one all the time. Don't like to make them ahead and put in fridge.  In a jar it may work.

SALAD IN A JAR.

ecipe By:Alli Shircliff
"Layer spinach, beets, carrots, and garbanzo beans in a canning jar and top with homemade dressing for a portable salad or a fun appetizer for dinner parties."
Ingredients

    1 cup baby spinach leaves
    1 cup shredded beets
    1 cup garbanzo beans (chickpeas), drained and rinsed
    1 cup shredded carrots
    5 half-pint canning jars with lids and rings

    1/4 cup extra-virgin olive oil
    1/4 cup apple cider vinegar
    1 tablespoon Dijon mustard
    2 teaspoons honey
    salt and ground black pepper to taste

Directions

    Layer 1/4 cup spinach, 1/4 cup beets, 1/4 cup garbanzo beans, and 1/4 cup shredded carrots in each of 4 jars.
    Combine olive oil, vinegar, mustard, honey, salt, and pepper in the remaining jar; place lid on jar. Shake until dressing is evenly combined. Pour 1/4 the dressing over each salad.
Title: Re: What's For Dinner?
Post by: MaryTX on July 04, 2016, 01:38:33 PM
JeanneP, when school is in session, every Sunday night my daughter makes 5 similar layered salads in a quart Mason jar for the week's lunches. 

She also makes oatmeal in pint jars for a week at a time for a quick breakfast or even lunch.  Much more nutritious than those packets of oatmeal. 

Layers of Quaker oatmeal, plain Greek yogurt, applesauce, craisins and fill the jar with milk.  Stir, heat and eat. 

Mary
Title: Re: What's For Dinner?
Post by: angelface555 on July 04, 2016, 01:46:56 PM
Mary, now that sounds good!
Title: Re: What's For Dinner?
Post by: Joy on July 04, 2016, 05:44:04 PM
Jeanne,   The pickles have been chilling in the fridge and they sure are crispy.  However, they are a little bit too spicy for me.  What do you think I could cut back on to make them less spicy?   I used 3/4 cup sugar instead of the 1/2 cup, but I don' think that is the problem.  I mixed the seasoning using 2 tsp. of each seasoning and I only used 1 Tbsp. of it in the liquid.  I am not sure if it might be too much pepper that I am tasting.  I don't think the salt or garlic powder would make them too spicy.   They are good, tho, and I will probably try making them with the zucchini next time.  I might try doctoring them up a little bit by adding some more water.  When I tasted the mixture while it was boiling, it didn't taste as spicy as they do now. 

Joy
Title: Re: What's For Dinner?
Post by: JeanneP on July 04, 2016, 06:19:53 PM
MaryTX.  I think will do the Oatmeal one also.  I have it every morning.  Mine is Oatmeal, Walnuts, Flax seed, chopped Prunes, Blueberry Yogurt on top after cooking. Milk

Title: Re: What's For Dinner?
Post by: JeanneP on July 04, 2016, 06:24:16 PM
Joy From the ones you made you will be able to tell what to cut back on. Maybe to much Vinegar. Which did you use.Try less. Add a little Balsamic Vinegar and cut down on the sugar.  I at time have use Wine Vinegar.
Title: Re: What's For Dinner?
Post by: JeanneP on July 04, 2016, 06:30:02 PM
MaryTX.  I never made my trip to Texas last month due to the flooding. Now it is about 97 deg in Magnolia. (Daugher has a Ranch just outside Houston.)  Their land not flooded but the main road to there turnoff got busted up.  so will make it down now in end of August or Early Sept.
How far are you away?

Oh! you are up by Dallas.  I maybe better off now flying from my Town to Dallas instead of changing in Chicago. Can you check if there is a train from Dallas A/P area to Houston
Title: Re: What's For Dinner?
Post by: angelface555 on July 04, 2016, 07:34:40 PM
http://www.sumptuousspoonfuls.com/jack-daniels-chipotle-barbecue-sauce/


"Before I had children, I used to make barbecue sauce from these cookbooks quite frequently and often added my own little twist each time I made one. This is one of my favorites, that I hadn’t made for ages. We had a rib-fest at work, though, and I wanted a good homemade sauce for my ribs, so I turned to this old favorite and kicked it up with some chipotle powder. It turned out so smoky sweet and good … and my ribs disappeared in a flash!

I was happy that I grabbed some as soon as I put them out, because I wanted some of my oh-so-good, fall-apart tender ribs. I used my oven slow cooking method to get my ribs uber tender and wonderful, added a little smoke flavoring, paprika, and chipotle powder to the rub to give it the smoky flavor you might miss from oven-cooking ribs. This smoky sweet sauce was the perfect thing to slather on at the end. My Jack Daniels cookbooks and I are having a very happy reunion. I missed you, old friends!"


Jack Daniels Chipotle Barbecue Sauce
Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

2 teaspoons olive oil
1 medium onion, peeled & chopped fine
1 - 3 cloves garlic, peeled & chopped fine
1 1/2 cups ketchup
1/4 cup brown sugar
2 Tablespoons Jack Daniels whiskey
1/2 teaspoon liquid smoke
2 1/2 Tablespoons apple cider vinegar
1/2 teaspoon dry mustard
1 Tablespoon chipotle powder (or to taste)
1 - 2 Tablespoons honey (or to taste)
Instructions

In a medium saucepan, saute the onion and garlic in the oil until the onion is soft and translucent and the garlic is fragrant.
Stir in the remaining ingredients and bring to a slow boil. Reduce heat and simmer for about 10 minutes, stirring frequently. Adjust honey and chipotle to taste. Slather on ribs, chicken or other meat.
Title: Re: What's For Dinner?
Post by: MaryTX on July 04, 2016, 08:07:45 PM
Jeanne, there is no train service from Dallas to Houston.  Amtrak travels from Chicago to Dallas to San Antonio.  They have been talking about high speed rail service from Dallas to Houston, but it's been nothing but talk for as long as I can remember. 

Mary


Title: Re: What's For Dinner?
Post by: angelface555 on July 04, 2016, 08:13:26 PM
I've been wandering through some food blogs and came upon this which looked both cool for summer and also delicious! This serves six or makes some nice leftovers!

http://www.sustainingthepowers.com/honey-lime-fruit-salad/

Prep Time10 min Total Time10 min
Ingredients
1 cup diced gala apples (approximately 2 apples)
1 cup diced green apples (approximately 2 apples)
1 cup diced mango chunks (approximately 2 mangos)
1/2 cup diced peaches (approximately 2 peaches)
3/4 cup fresh raspberries
3/4 cup fresh blackberries
1/4 cup fresh lime juice
1/4 cup honey
Instructions
In a medium bowl, combine apples, mango, peaches, raspberries, and blackberries.
In a small bowl, mix together lime juice and honey until well combined.
Pour over the bowl of fruit and stir to coat.
Server immediately or refrigerate until ready to serve, up to 3 days. (Fruit may begin to brown after a few hours, but it won't affect the flavor.)
Notes
You can swap in your favorite in-season fruits.
Gluten-free: This is gluten-free.
Vegetarian/Vegan: This is vegetarian/vegan depending on your personal stance about honey.
By Kate M.

Title: Re: What's For Dinner?
Post by: Joy on July 05, 2016, 12:57:04 PM
Jeanne,  I have decided that I added too much of the black pepper.    I had  made up the mixture of 2 tsp. garlic powder, 2 tsp, sea salt, and 2 tsp. of the black pepper,  I then used 1 TBSP., of this mixture in the vinegar mixture. 

When I make them again, I will just add the salt, garlic powder and pepper individually and be very careful of the amount of pepper.  They have a nice flavor, just a little too peppery for me.

I drained the container I had them in this morning,  and discarded about a cup of the mixture and then added a cup of plain water and about a 1/2 cup of additional sugar and brought this to a boil   And,  added the pickles.  Don't know if it will make a difference, but we will see. It takes a long time for the liquid to cool down.

Just thought I would throw this info out in case some of the others would try them.  If you don't like spicy, then cut way back on the black pepper.

Joy
Title: Re: What's For Dinner?
Post by: JeanneP on July 05, 2016, 01:22:28 PM
Joy. Yes. that was to much pepper. Black is so strong, Now did I say I used that much in my mix. When I mix things i sort of stick my finger in and test to see if to much of anything in there.
I goofed up on fish the other day as before I cook it I put the fish in cold water with a couple table spoons of Salt. Leave it for a hour in fridge. Then rinse. Then put it in flour and the Pepper. Garlic mix. Well I uses the Salt, Pepper,Garlic and so turned out a little to salty . WAs O.K but I don't care for a lot of salt. Do like a little Paprika sometimes.
Title: Re: What's For Dinner?
Post by: Joy on July 05, 2016, 01:43:33 PM
Jeanne,   this is what you wrote in one of the messages.

I do about equal on the Garlic Powder, Pepper, Maybe a little less on the salt.

So, I just mixed 2 tsps. of each all together and added the  1 TBLS,.  that the recipe called for, 

You know when you are working with a new recipe, a lot of time it is trial and error.   I was tasting as I went along, but the pepper taste didn't really show up until after they chilled.  I just do it differently the next time.  They will get eaten. 

Joy
Title: Re: What's For Dinner?
Post by: FlaJean on July 05, 2016, 06:25:07 PM
Joy, I'm not big on black pepper so I would use just 1 tsp. Black pepper.  I keep whole peppers for my son-in-law who drenches almost everything in black pepper but I find that my pepper mill doesn't grind fine enough for me. So I never use fresh ground pepper.
Title: Re: What's For Dinner?
Post by: Joy on July 05, 2016, 09:28:36 PM
Jean,  a teaspoon of black pepper might even be too much.  I'd start with a 1/2 tsp.  You can always add more.

I am not a big pepper person, either.  I buy the coarse ground pepper in a little jar.

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on July 06, 2016, 01:34:30 PM
I thought this was interesting;

Incredibly Helpful Kitchen Tips: How to Freeze Eggs and Dairy Products
APRIL 11, 2015 BY ELISABETH KRUGER

Incredibly Helpful Kitchen Tips: How to Freeze Eggs and Dairy Products...
When there’s a great sale on at the grocery store for dairy products or eggs in bulk, you may walk on by, thinking that you won’t actually save money since you’ll never get through it all before the expiry date. But the great news is that you can actually take full advantage of promotions, sales and specials on these products as long as you know how to freeze them.

Milk
When freezing milk, pour a little bit out before sticking it in the freezer since it can expand over time; you can keep it in there for a full month. When you want to defrost it, let it thaw out in the fridge overnight. Just give it a good shake after it’s fully thawed before drinking.

Cheese

Cheese can live in the freezer for six months. The best way to do it is to grate the cheese before freezing so that you don’t get a crumbly block after thawing. If you really are hell-bent on freezing the block, though, let it thaw completely on the counter before refrigerating â€" this should combat the crumbliness.

Eggs

An egg is not something that I thought cold be frozen, but surprisingly, you can keep them in the freezer for as long as one year! You can’t just stick them in, though, you need to crack the eggs, whisk them a bit and then pour them out into an ice cube tray.

Butter

Butter can just be popped into the freezer as is. Salted butter is the best option for freezing and can last up to a year, whereas its unsalted counterpart may lose its flavor after just one month of freezing.

http://www.diyncrafts.com/11393/food/incredibly-helpful-kitchen-tips-how-to-freeze-eggs-and-dairy-products
Title: Re: What's For Dinner?
Post by: angelface555 on July 06, 2016, 03:04:18 PM
Chicken Salad makes a delicious, quick meal. Get this recipe for chicken salad with grapes that will surely become a favorite.


Ingredients

Gluten free
Meat
1 lb Chicken
Produce
1 cup Celery
1 Celery, leaves
1/2 cup Cherries, dried
1 cup Grapes, red
Condiments
1 cup Mayonnaise
Baking & Spices
1/2 tsp Black pepper, ground
1/2 tsp Salt
Nuts & Seeds
1/2 cup Pecans, roasted
Comments
Judy Lambert
Judy Lambert saved to Clean Eating Recipes
This is the BEST Chicken salad and makes a delicious, quick meal! If you want to lighten it up, you can use Greek yogurt instead of mayonnaise. Either way, it's amazing! So easy, it is always a favorite! // addapinch.com

https://www.pinterest.com/pin/414612709427704677/?utm_campaign=homefeednewpins&e_t=2b23ecdca09c4a3aa10a46ee561225e9&utm_content=414612709427704677&utm_source=31&utm_term=1&utm_medium=2025
Title: Re: What's For Dinner?
Post by: phyllis on July 06, 2016, 04:19:31 PM
Angel, I have a half-pound of salted Amish butter in the freezer right now.  I always put my butter in the freezer and only take out small amounts when I know I'm going to be using it.  It keeps a long time!  And I've frozen milk but when I tried to freeze cheddar I didn't like the texture after it was thawed so I don't freeze it anymore.
Title: Re: What's For Dinner?
Post by: JeanneP on July 06, 2016, 04:31:12 PM
Never,Even will I buy a Acorn Squash again where I have to peel it. Never bought them before. So hard.  They do sell them peeled in the store.
Not big on using squash. Like Zucchini for certain things . They are easy.
I am doing some Stove Top Chicken and putting Veg under it and then into the oven . Thought would try squash. better be good.
Title: Re: What's For Dinner?
Post by: Mary Ann on July 06, 2016, 04:48:41 PM
JeanneP, I don't peel my acorn squashes; I cut them in half, then bake them that way.  When done, I scoop out the innards and add butter, salt and pepper.  I know there are different ways to fix them, but that is my method.

I love acorn squash.

Mary Ann
Title: Re: What's For Dinner?
Post by: JeanneP on July 06, 2016, 04:52:38 PM
I may try that Mary Ann If I like the taste. But this time I needed it cubed up in Inch size. Not eaten any yet.
Title: Re: What's For Dinner?
Post by: angelface555 on July 06, 2016, 05:12:53 PM
Phyllis, I have never frozen eggs, butter or milk, so that was new to me. Thank you for the info about cheese. I have never been able to keep it around long enough...I'm a bit obsessed with different types of cheese!

How is Amish butter different from regular salted butter? I always buy butter or sugar rather than substitutes and just stay in moderation as I've heard so many times that food substitutes and margarine are harmful and not worth using.

I've never eaten squash before. I've purchased it and never tried it until I had to toss it. What does it taste like, Maryann? I may have had it in stews or other dishes out, however.
Title: Re: What's For Dinner?
Post by: JeanneP on July 06, 2016, 06:08:32 PM
MaryAnn. O.K I tried the Butternut Squash. Did it a different way than what I was going to.
Cut it in chunky pieces and steamed a little in the MW. Then fixed like do with Sweet Potatoes. With butter and Brown sugar. Was pretty good. Fact I like it better than Sweet Potatoes. Taste better. So think I will buy again but fix like you do it. No peeling .
Title: Re: What's For Dinner?
Post by: Mary Ann on July 06, 2016, 06:58:34 PM
Patricia, it is hard for me to describe the taste of acorn squash, only that it has a full flavor.  I do season it with salt and pepper, but I have directions for cooking it with butter in the cavity, then putting brown sugar and/or marshmallows in it.  Each squash has a different taste, some similar.  An interesting squash is the spaghetti squash.  When it if done, you take a fork and work the squash to get spaghetti shaped forms.  You season it to taste.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on July 06, 2016, 07:07:39 PM
Thanks, Maryann. Now that I have to be careful of any chemicals or "extra processing" in my food, I'm searching further afield then I'm used to. I'm also trying to lose those final pounds, so I'm not ready to try the brown sugar, marshmallows and butter as yet. The spaghetti squash sounds good, and I'll google squash recipes. I have for years purchased, cooked and served the same foods, and so these allergies are forcing me to look further afield which is a good thing.

I just saw this on the Savvy Fork site;

Savory and sweet butternut squash salad

Ingredients:

1 c. of Brussels sprouts
1 c. of butternut squash
1 c. of sweet potatoes
1/4 c. craisins
1 garlic, minced
2 tbsp of olive oil
2 tbsp of balsamic vinegar
Assortment of nuts to top
Directions:

Toss Brussels sprouts, butternut squash and sweet potatoes in olive oil, and roast for 30 minutes until all are tender and browning.
In a large bowl, all ingredients except for nuts.
Whisk together olive oil vinegar, garlic, salt and pepper.
Pour over salad and toss well. Top with pecans. Serve.
Sounds both simple for me and good for us as well! :)
Title: Re: What's For Dinner?
Post by: JeanneP on July 06, 2016, 08:15:48 PM
May try that one but wonder why need the Sweet Potato and the Squash. Both look and taste about the same. Think I will use just squash. Or maybe add a carrot instead of the Sweet Potato. Walnuts instead of Pecans. Are they saying to serve it COLD or Warm?
Title: Re: What's For Dinner?
Post by: angelface555 on July 06, 2016, 08:21:46 PM
It says to roast for thirty minutes so I'm assuming it will be warm.
Title: Re: What's For Dinner?
Post by: JeanneP on July 06, 2016, 08:25:31 PM
    OVEN CHICKEN

1/2 CUP FLOUR
1/4 CUP CORN MEAL
1/2 TSP OF PEPPER, PAPRIKA, CARLIC POWDER. **
AND ONION POWDER  **
1/4 cup of oil . I have use a little butter mixed in this.

Put all dry in a bag and add Chicken. Shake

Put into baking pan and pour oil over
Put in a 350 deg. oven for about about 45 min
Turn it a few time.
***
Now this is another good spice mix to keep in a jar. Used on Pork chops.
Title: Re: What's For Dinner?
Post by: angelface555 on July 06, 2016, 08:55:20 PM
(http://i23.photobucket.com/albums/b356/angelface555/ce53c284a43eb2843f2f3ac3f68c7562_zpsvzdie2ov.jpg) (http://s23.photobucket.com/user/angelface555/media/ce53c284a43eb2843f2f3ac3f68c7562_zpsvzdie2ov.jpg.html)
Title: Re: What's For Dinner?
Post by: maryc on July 06, 2016, 09:53:59 PM
Interesting thoughts on freezing foods here.  When our children were young and we camped,I froze milk in the carton to take camping.  It was a half gallon of ice and soon became a half gallon of fresh milk.  Worked great. Empty milk cartons also made good shaped ice blocks and fit well in the cooler.  I just learned about freezing eggs when our refrigerator started freezing food in the refrigerator compartment.  When defrosted the eggs were like fresh.  Then I read that they could be frozen for quite a long time.
Title: Re: What's For Dinner?
Post by: Joy on July 06, 2016, 10:30:18 PM
I had posted this  over in Norm's Bait and Tackle board,  as Jeanne and MaryAnn had been discussing butternut squash. 

Since several of you were talking about the butternut squash in here,  I am reposting what I wrote here:

Jeanne and MaryAnn,   I get bags of butternut squash already peeled and cut up into chunks at  Walmart and my local chain store,
Weis Markets.  I cooked it for about 5-10 min. in the microwave and then drizzle honey and balsamic vinegar  over it and finish roasting it in the oven.  It is so good.  Better than sweet potatoes.  During the wintertime, that was my favorite veggie to fix.  I like to roast it in a  350-400 oven until it starts to get brown.  It kind of get carmelized.

Joy
Title: Re: What's For Dinner?
Post by: phyllis on July 07, 2016, 07:47:59 AM
I always buy Butternut Squash already peeled and cubed and most of the time I make a very good soup with it.  By itself it does have a bland taste but in soup I add other seasoningss and it always comes out good.  Fixed on top of the stove it doesn't take long to cook.  (I only attempted to peel butternut squash one time!)  As for Acorn Squash I cut it in half, scoop out the seeds, fill with a tablespoon of butter, some maple syrup (or whatever kind of pancake syrup you have), sprinkle with cinnamon and bake it, or if I'm in a hurry I cook it in the microwave....only takes a few minutes.  Serve it with a spoon so it is easier to scoop the flesh out of the shell. It is so good and I always look for Acorn squash when fall is near.

I agree, Angel, I use butter and sugar and only in moderation.  I think it is better than something made in a laboratory.  Amish butter is rich, hand-rolled, inexpensive, and comes in pkgs. of two pounds wrapped in heavy parchment.  I keep it in the freezer and cut off only what I think we will use within a few days.  Low calorie...no...but no preservatives either.  IMO, it tastes so much fresher and I am delighted to find it here in my grocery store.  The nearest Amish market is a couple hundred miles away in the Blue Ridge mountains.  I wish we had one here.  I understand that their produce, bakery products, etc. are very good.
Title: Re: What's For Dinner?
Post by: JeanneP on July 07, 2016, 12:01:19 PM
I do like the Butternut Squash and so that is the way I will buy it now. Already Peeled.

I live close to a big Amish Area and so will be checking on them for butter. I am going to go back to just it also. The Spread I buy is suppose to be a good healthy one. Now it cost $1 more for 14 oz than butter does for a pound.  Have you noticed that lots of things now have cut the amounts down. Milk still by the Gal. and Eggs by the dozen but such as stuff in cans. Bacon. Cookies all lost 2 oz.
Title: Re: What's For Dinner?
Post by: Joy on July 07, 2016, 12:15:48 PM
Yes, Jeanne.   Amounts have gotten smaller and the prices have gotten higher.    Sugar has been in 4 lb. bags now for a good while.  And, I think coffee is like 12 oz. instead of  16 oz.   

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on July 07, 2016, 02:01:59 PM
My thanks to all of you for so many good ways to cook squash and thank you, Phyllis, for telling me about Amish butter. We do not have Amish folks here but in Delta, 25 minutes away we have a group of Mennonites and a larger settlement of Old Russian believers which are similar to the Mennonites only deviating from the Russian Orthodox church, same time period as well.
Title: Re: What's For Dinner?
Post by: angelface555 on July 07, 2016, 02:53:00 PM
"In May, General Mills issued a voluntary recall of 10 million pounds of flour products due to possible E. coli contamination, and now the recall has been expanded. This includes flour sold at Safeway, Albertsons, Jewel-Osco, Shaws, Vons, United, Randalls, and Acme stores. Initially, General Mills released an official press release that stated, "To date, E. coli O121 has not been found in any General Mills flour products or in the flour manufacturing facility, and the company has not been contacted directly by any consumer reporting confirmed illnesses related to these products."

However, the company now states it "is expanding its recall of Gold Medal flour, Wondra flour, and Signature Kitchens flour to include flour made earlier in the fall that may still be in consumers' pantries." According to the CDC, 42 people across multiple states have been reported sick as a result of the contaminated flour, including a few hospitalizations. To view a complete list of possibly affected products, including Gold Medal All-Purpose Flour, see General Mills's statement. Then get rid of anything you have â€" stat!"
Title: Re: What's For Dinner?
Post by: phyllis on July 07, 2016, 03:58:38 PM
I shop at Harris Teeter and their computerized system calls me when there is a recall on a product that I have bought in their store.  Back in May I got a phone call about the flour recall, took it back to the store and got my money back.  Pretty good deal.

Angel, we don't have Amish people here either and no Amish stores but Harris Teeter does bring in and offer Amish butter.  As far as I know it is the only Amish product offered there.  Haven't seen anything else.

Yes, most definitely sizes have gotten smaller and prices have gotten higher.  I just came from the grocery store a little while ago and my bill was considerably higher for about the same items I always buy.  There are other ways that food companies are cutting back.  For instance, Bush's Baked Beans has more sauce and fewer beans than it used to even though they claim the same number of ounces per can.  I wish we didn't have to eat!
Title: Re: What's For Dinner?
Post by: JeanneP on July 07, 2016, 04:45:20 PM
Phyllis
You have to watch. Not all things that show a Amish looking picture on means that they were made by the Amish. They usually sell in their own stores only or at Farmers Markets. Not to places like Sam's., Walmart's  or those kind of stores. Seems you can see a picture making it look like Amish.  For one thing there would never be a picture on any of their food. or anything. Photography not allowed.They can't have their picture taken. Getting a problem now that people have these Iphone and others that can just snap them.  Made it that in areas like ours or we were in Pennsylvanian And noticed not many on the streets anywhere now. Because people could just take pictures of them without asking or anything. So sad.
We are so big on using the "Its Freedom of Speech"  They should have a "Freedom of Privacy " rule now. Tourist not very good at going by rules. They will stop in front of their Buggies in their cars and take pictures. Act like they are in a Zoo.
Title: Re: What's For Dinner?
Post by: Mary Ann on July 07, 2016, 08:20:36 PM
Several years ago Jim and I were in Indiana at Amish Acres.  We toured the area and ended up in the house where a woman was working on a quilt.  We were the only ones there so were able to talk with her for some time.  We asked about pictures and she said she was not allowed to pose, but if we took a picture of her while she was working, it would be permissible.  So we did take pictures of her quilting and also the quilt.  She was a very interesting lady.

Mary Ann
Title: Re: What's For Dinner?
Post by: FlaJean on July 08, 2016, 12:12:00 AM
I hadn't heard about the General Mills flour recall.  I just bought some flour and usually buy Gold Medal but they were out of it so I bought Pillsbury.  Maybe they had taken the gold Medal off the shelves.
Title: Re: What's For Dinner?
Post by: phyllis on July 08, 2016, 07:59:50 AM
JeanneP, I just did a Google search and you are right.  This Amish butter is produced by a supplier in Minn. and it uses the name Amish Country Butter because it is hand-rolled in the style of the Amish.  Very misleading label since this butter doesn't come from an Amish dairy at all.  Still it is very good butter and, by comparison, is much cheaper than other butters such as Kerrygold.  I'll just enjoy the Amish Country butter even though now I know it isn't actually from the Amish people.  Thanks for bringing it to my attention and sending me on a search for the facts.  Here is a link that might explain it better:

http://gnowfglins.com/2012/02/17/amish-butter-really/
Title: Re: What's For Dinner?
Post by: JeanneP on July 08, 2016, 12:21:16 PM
MaryAnn. That lady must be in a business. Was it on a bus tour or something? They will let you take a photo of them working on something but that is because they are Employees. A true Amish is very seldom Seen out unless you are in the area they shop . That is why up in the PA area there are the ones for the Tourist and then the private. Very seldom will you see young Amish Children out and about up to the age of about 17. Will then see the teens when they are doing their year of FUN before they agree to fully join the Order. Then you don't see them after that.  We have the 2 big Hospitals and Clinics and they will come to them once in awhile.  Most have their babies born still at home.
Ours here are more private. covers two little towns. Are about 40 thousand of them. Now it is getting to be a problem as they are so close in family that its getting to cousin marrying Cousin. So sexes are being exchanged between the orders in other states. A daughter will come here and sons go to mostly Ohio or Indiana.  Even then will find related in some way. They don't put it in the paper when married or a baby born  but once in awhile you will see where both sides have the same name as when single. This will be the problems to come in not so many years.  Finding health problem now that are only found when the children taken to a hospital.

Their areas in Ohio and Indiana also have lots for the tourist. But also lots of private.

The men here now are seen more. There are 2 small factories making furniture and then about 3 companies building new home or working on houses on the outside. Good Carpenters.  Not enough work on their farms now to take care of raising a family. They still have quite a few children. Two big Amish restaurants where the girls can work now. Have rules though. Very nice but they keep quiet. Just serve and don't talk to males. Good food. Also a few of the Farms are allowed to open their homes and serve meals. Mostly done for the tour buses  but the area nothing like the areas out East.
We have them at 3 of the Summer Markets at the moment. Going to ask them on Saturday if they can bring me some butter. See if I like it. If now then will drive down to their stores
Title: Re: What's For Dinner?
Post by: Mary Ann on July 08, 2016, 12:43:20 PM
Jeanne, Amish Acres is near Nappanee, Indiana, somewhat west of Indianapolis.  At the time Jim and I were there, we were the only ones in the room of the farm house so we could talk with the woman sewing on the quilt.  When someone else showed up, we left.  Amish Acres is a large farm, but it is a commercial venture with a restaurant and store selling quilts, maple syrup and other Amish products.  I will say the waitresses in the restaurant were Mennonite, but the quilt maker was not.  I don't know who owned the farm and as far as I know, it is still in operation.  I would say it isn't too far from where you live.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on July 08, 2016, 01:37:10 PM
We have had a colony of Mennonites develop in the last fifteen to twenty years in Big Delta and Delta Junction; it's prime farm country, so it was of interest to their scouts. Evidently, they also have a population boom, so they send out people further afield to look at new areas for a group. I haven't seen any Amish people there but it is farmland, and the towns are small and rural.

The American farmers are usually clannish and religious in that area, and there has been some backlash as there is everywhere it seems. There is also two groups of Russians in the area, just twenty-five miles from us. First, you have your regular Russian immigrant, and then you have the Old Believers.

About the same time as the Amish breaking away from the European church, you had the Old Believers breaking away from the Russian Orthodox Church. Both groups were prosecuted, and many found new places to settle such as America. It is interesting to see how the adults and children of the Old Believers dress, eighteen century European perhaps? The little boys are in short pants and tunics and the girls in long dresses and smocks.

Unfortunately now there is issues and animosity between the three groups, and they don't blend well if at all.
Title: Re: What's For Dinner?
Post by: JeanneP on July 08, 2016, 02:15:36 PM
Yes, we have alot of Mennonites. They have a lot more freedom. Own homes in Regular Neighborhood. Work some regular job. Some still own farms. They drive cars and seem to have more modern equipment. Dress more in the normal way. Also have Churches where the Amish don't. Just use their homes.
For area of  towns like ours it is surprising how many different religions. Now a lot of Muslims Have their own small Mosque. The Quakers have a nice new church by me. Then we have a good size Morman church. Also 2 Buddhist. Will change more soon as now have many more Asians and Hispanic . 25% of the population now. Along with 40 thousand University . Between the 2 cities the Population is around 180000 only. (Not counting University Now about about 28% of the students there are from other countries.) Sure changed from when arrived in town 50 years ago.
Title: Re: What's For Dinner?
Post by: angelface555 on July 08, 2016, 05:28:04 PM
GREEN EGGS AND HAM CUPS
Recipe by Paula Deen
30 MIN
10 Prep + 20 Cook

Ingredients
8 slices deli ham, thinly sliced
1 slice sandwich bread, divided into 4 pieces
4 eggs
1 cup frozen spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white cheddar cheese
4 slices toast
4 slices bacon
Preparation
Preheat oven to 400º

Lightly coat 4 cups in a muffin tin with cooking spray. Fit two of the ham slices into each cup (ham ends will be above cup edges). Divide bread among cups. In a blender, combine eggs, spinach, salt and pepper and blend. Divide mixture among cups. Sprinkle with cheese. Bake on middle oven rack until egg is cooked. Approximately 15-20 minutes. When warm enough to handle, remove the cups from the muffin tins and serve with a slice of toast and crispy bacon.
Title: Re: What's For Dinner?
Post by: angelface555 on July 08, 2016, 05:34:15 PM
Seven Layer Fruit Salad

Paula Deen
Ingredients
2 packages (0.3 ounce each) regular or sugar-free lemon gelatin
2 cups boiling water, plus 1 ½ cups cold
1 tablespoon fresh lemon juice
½ cup drained mandarin orange segments
¼ cup coarsely chopped walnuts
2 tablespoons raisins

1 banana, peeled and sliced

2 tablespoons chopped dried apricots
1 can (8 ounces) crushed pineapple, drained well
1 cup cottage cheese


Directions

In a medium heatproof bowl, mix the gelatin with the boiling water until completely dissolved. Stir in the cold water and lemon juice. Refrigerate, covered, until the gelatin is just wiggly but not firmed up (like loose jelly), about 1 hour. 


Spoon ½ cup of the gelatin into a 6-cup mold. Arrange the orange segments over the top and cover with another ½ cup gelatin. Scatter the walnuts and raisins on top and cover with another ½ cup gelatin. Next, layer the banana and apricots on top of the gelatin. 


In a small bowl, fold 1 cup of the gelatin into the crushed pineapple and spoon evenly over the banana layer. Fold the cottage cheese into the remaining 1 cup gelatin and spoon over the pineapple layer. Refrigerate until firm, about 4 hours or overnight. Unmold and serve. 

Title: Re: What's For Dinner?
Post by: JeanneP on July 09, 2016, 04:49:52 PM
Cooled down a little here today. So what did I make for Dinner. "Beef Stew" really in the mood for it. Will eat a Ice cream bar after.
Title: Re: What's For Dinner?
Post by: FlaJean on July 09, 2016, 05:33:38 PM
We had meatloaf, a salad, and my husband's delicious Mac and cheese.  Then later I had a dip of vanilla/praline ice cream.  I wish it wasn't so hot.  It looks like a storm is coming.
Title: Re: What's For Dinner?
Post by: angelface555 on July 09, 2016, 05:39:59 PM
This recipe is the best and very quick pickle recipe! I recommend it but, of course, it gets better the longer you let it sit for the flavors to meld!

Overnight Homemade Pickles Recipe      

Snappy Gourmet Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: 3 cups

Ingredients
1 cup (or a handful) of fresh dill sprigs
2 garlic cloves, chopped
¼ cup chopped onion
3 cups thinly sliced small cucumbers
1½ cups water
¾ cup white vinegar
1 tablespoon honey (or granulated sugar)
1 tablespoon kosher salt
â...› teaspoon black pepper
Instructions
Place dill, garlic, and onion in a large mason jar. Fill jar to top with cucumbers.
Meanwhile, place the water, vinegar, honey, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight.

Notes
SNAPPY TIPS: We had better luck with small cucumbers rather than larger ones. Make sure your cucumbers are completely covered with the liquid. Depending on your jar and size of cucumbers, the recipe may take a little more or less than 3 cups of cucumbers.

SNAPPY SUBSTITUTIONS: Instead of honey, you could use granulated sugar. Instead of a large mason jar, you could use another large container although I would suggest not using plastic.
Title: Re: What's For Dinner?
Post by: angelface555 on July 10, 2016, 12:06:39 PM
http://www.budget101.com/content.php/166-Mix-Recipes?s=37f7db291172c973b8d6129f84c301ab


This simple recipe is great to make ahead of time and keep on hand for fast, refreshing lemonade. Blend with ice for a slushie treat on a hot summers day.

You'll Need:
2 T. Fresh grated lemon rind
2 C. fresh lemon juice
2 C. granulated sugar
1 1/2 C. water


Blend first 3 ingredients, Stirring until sugar is dissolved. Add the water, cover tightly and keep in the refrigerator.


To serve, put 1-2 T. syrup (to taste preference) in a large glass with ice, then fill with water.
Title: Re: What's For Dinner?
Post by: angelface555 on July 12, 2016, 07:06:34 PM
Easy Summer Cool Summer Deserts,(no baking required).

Rainbow Fruit Parfait
What you'll need:
1/4 cup Vanilla Yogurt
1/4 cup Granola
4-5 Strawberries sliced
1 Clementine peeled and cubed
1 Kiwi cubed
A Hand-full of Blueberries
DIRECTIONS
Fill a clear glass or mason jar with granola. (Leave a little for garnish)
Layer strawberries, clementine, kiwi and blueberries on top of granola.
Use a spoon to gently create a hole inside the fruit. Spoon yogurt between the fruit, then add some on top.
Sprinkle the top with granola.

Chocolate Oreo Trifle

Chocolate Pudding
Crushed Oreo Cookies
Blueberries
DIRECTIONS
Layer pudding and crushed Oreo Cookies ending with the cookies. Top with blueberries, an Oreo Cookie, and a sprig of mint.  Refrigerate  and serve cold.
Banana Pudding Trifle
1 Banana Sliced
2 cups Banana Pudding
Whipped Cream
2 cups  Graham Cracker Crumbs
Half  Stick of Melted butter


Title: Re: What's For Dinner?
Post by: JeanneP on July 21, 2016, 05:04:27 PM
Just to hot to do much cooking. My freezer getting empty. I did make Cottage Pies the other day and have 3 in the freezer. Today I made a quick Pasta sauce.  Just bacon, onion, mushroom and tomato.  Waiting for it to cool and will put about 3 containers in the Freezer.
Have some fish frozen up there and 3 small steaks. That will last me until it get back to normal weather.
Title: Re: What's For Dinner?
Post by: JeanneP on July 25, 2016, 06:02:12 PM
If you don't hear from me again will be because I dropped dead from what I ate for Lunch/Dinner today. Just finished Combined the two. Will say it was worth it. Been stuck in the house a lot with the weather being in the 90s for past 4 week. So today I fixed Southern Fried chicken the way we ate it years ago. Took small new potatoes at put in with the Chicken after it was all browned. Then took the Chicken out . removed the fat it was cooked in. Remember people use to make Chicken Gravy out of it. Not me. Don't like gravy. I then fixed green beans in the skillet the chicken came out of.
Was out of this world. Been years since I did this.  Still now got enough for 2 more meals. Better freeze them. Eat on another crazy day.
Now it is getting little dark here but hope can get some walking in about 7pm.  Fighting from wanting to take a nap.
Title: Re: What's For Dinner?
Post by: Joy on July 25, 2016, 09:51:55 PM
Jeanne,  I did mention a while back that I had made up some of the pickles you gave the recipe for.  They were way too spicy for me and I attributed that to the amount of black pepper that was in the little seasoning mix. Well,  I decided to see what I could do with them as I didn't want to throw them out.  I poured about 1 cup of the juice out and added a cup or little more of water.  I then, boiled that mixture and added about 1/2 cup or a little more of sugar and let that come to a boil. I then returned the juice to the jar with the pickles in it.  This might have been a week or more after I first fixed them. I don't remember whether you added sliced onions to yours or not, but I had cut up quite a big amount of thinly sliced onions.  After over a week of them sitting,  they really taste good now.  Last night I fixed a couple hot dogs and I put about a cup of the pickles in my little food grinder and made a relish. It was so good on the hot dogs.  I wouldn't be able to make them again, as I would have no idea of the amount of ingredients to put in.  So, today, since the relish was so good, I  made the rest of the pickles into relish.  I can't get over how crispy it still is after a couple weeks. Even the sliced onions are still real crispy.   At least, my hard work didn't go to waste.  I will eat the relish faster than I would have the pickles.  I go to an Amish Farmers Market where I get pickles called "Lemon Pickles".  They are sliced about 1/4 in. thick and it is a sweetened vinegar juice that they are in.  The boy who was getting them out of a big barrel for me said he calls them Candy Pickles.  They are really good on a hamburger or a ham sandwich.  They are real crispy. also.

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on July 25, 2016, 10:30:08 PM
Joy, I was slightly confused over your wording. Did you pour out the cup of pickle juice and then add the sugar and continued. Or did you start fresh with the cup of of water and then continuing?
Title: Re: What's For Dinner?
Post by: Joy on July 25, 2016, 11:26:59 PM
Patricia,  I poured off about a cup of the "spicy" juice and just added more water to what was left.  Then heated it on the stove and added more sugar, and let it come to a boil, until the sugar dissolved  and then poured it back over the pickles.  I didn't add any more of any kind of seasoning to it.  The extra water diluted the "spicy" mixture.

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on July 26, 2016, 12:49:53 AM
Thank you as I also found the pickles too spicy and gave them away.
Title: Re: What's For Dinner?
Post by: Joy on July 26, 2016, 07:54:28 AM
Patricia,  My pickles sat in a container in the fridge for a week or more, as I was debating whether to throw them away.  But, then I got the idea to try to sweeten them up.  By the time I ground them all up in the little food chopper, I only had about 3/4 of a cup of the relish.  I really was amazed at how crispy they kept.  I would have thought all that time in the brine would have really softened them up.   Not real sure why they did stay so crispy.  Well, so much for the pickle making.  I really like to try something new..... just get disappointed when it doesn't turn out the way I would have liked it to.  But, you never know unless you try. LOL

Joy
Title: Re: What's For Dinner?
Post by: phyllis on July 26, 2016, 09:38:00 AM
Joy, that is a good way to save something that is good but not seasoned to your liking.  I happen to like a little (or sometimes a lot of) spice.  I had several jars of pickled cucumbers in the fridge so when my neighbor brought over a huge bag of zucchini and yellow squash I decided to make a "savory" pickle with them.  Reduced the sugar in the brine and added whole peppercorns, a little salt,  and a pinch of red pepper flakes.  They are very good and they do leave a nice,  little "tingle" on the tongue.  Happy to find this easy way of keeping squash for a couple of months.  It goes soft so quickly and I get really tired of buttered steamed squash or squash casserole.
Title: Re: What's For Dinner?
Post by: Joy on July 26, 2016, 12:44:00 PM
Phyllis,  Have you ever tried making "Squash Patties" to be able to use up the squash.   I grate up the yellow squash or you can use zucchini, also, and keep it in the freezer.  I don't know off hand just what you add, but you can look up a recipe on-line.  I think you just mix some onion, seasonings and maybe some bread crumbs or a little flour, and then doesn't take long for them to fry. Really good added side dish for any meal.

Edit:  Here is the recipe that I used for Squash Fritters:
Squash Fritters

2 cups of yellow squash cut finely
1 onion cut finely
1 tsp salt
1 tsp pepper
1/2 cup + 1 tbls. flour
1 egg beaten

Mix everything together.  Heat oil in frying pan.  Spoon mixture into hot oil and cook about 3 min. on each side.  Drain on paper towels.
I grated the squash on the grater and then I used a little butter to brown them in.


Joy
Title: Re: What's For Dinner?
Post by: angelface555 on July 26, 2016, 12:55:20 PM
Phyllis or Joy, you can also cut up squash or zucchini, into French fry shape, roll them in panko and oven roast them.

There are many ways to use both vegetables, in salads, stir fries,ratatouille, with fish, tacos, patties and even loaves of bread, cupcakes and ice cream just to name a few.
Title: Re: What's For Dinner?
Post by: maryc on July 26, 2016, 12:56:05 PM
I keep my fresh cucumber pickles in the refrigerator most all summer,   adding a bit of vinegar, sugar and/or water depending of what it seems to need.    Also as I go along I add some salt and pepper to taste.  My mother used to do cucumbers this way for the table but she prepared them as she used them.   I like having them sit in that brine for a day or so before we eat them.     Friends of mine did the same with cucumbers and onions but used a sour cream mixture.   I'm not sure of the mix but I'm pretty sure the cream was lightened up with vinegar and water.     These folks were of German descent so perhaps it was a family recipe passed along.

I  like the idea of using a zucchini this way.   In fact I have the first one of this season sitting in the ref. and think I will slice it up with the cucumbers and onions. :)
Title: Re: What's For Dinner?
Post by: JeanneP on July 26, 2016, 01:12:08 PM
Sue.
Great idea on grinding up to make relish
I am going to make more of the pickles today but will use up some Zucchini. Wth a onion.
Grind a little up.
Now I didn't use that mix of salt, pepper,garlic after the first ones I made . Was to mich pepper.
Also changed the water to vinegar ratio.
Don't think would like the sour cream. Germans do use a lot of it. Think instead of mayo like in the US? I don't ever use it. Not used in UK much either. In every salad here in US it seems.
Title: Re: What's For Dinner?
Post by: Joy on July 26, 2016, 02:01:45 PM
Patricia.   I like that idea of roasting the "fries" in the oven.  However, the zucchini still gets mushy.

We got to a local restaurant where they have an appetizer of "fried zuchinni"  with the panko crumbs, but the zucchini itself is not soft and mushy. It holds it shape real well.  They serve a dipping sauce with it.   I just would like to know how to keep the zucchini from getting so mushy.

Oh, as I was writing, I thought that maybe if you would soak the sliced zucchini in ice water first, if that would help???

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on July 26, 2016, 02:06:29 PM
Joy, here is where I found my recipe when the farm gave me an armful last year! These do not use oil.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 6 servings

These fries are amazingly crisp-tender and healthy. And no one would ever believe that these are actually baked!

Ingredients

1 cup Panko*
1/2 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper, to taste
4 zucchini, quartered lengthwise
1/2 cup all-purpose flour
2 large eggs, beaten
2 tablespoons chopped fresh parsley leaves
Instructions

Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a large bowl, combine Panko, Parmesan, and Italian seasoning; season with salt and pepper, to taste. Set aside.
Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
Serve immediately, garnished with parsley, if desired.
Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Title: Re: What's For Dinner?
Post by: JeanneP on July 26, 2016, 02:17:24 PM
Try slicing the zucchini about 1/4 " and let sand in a cullinder for 15 min. Covered with paper. Pat dry in towel. Dip egg white then panko . Fry or bake. They have more water than even cukes have. Don't use salt as that makes them mushy. Salt after fixed if you have to. Im trying not to use salt
Title: Re: What's For Dinner?
Post by: Joy on July 26, 2016, 06:15:14 PM
Patricia,  thanks a lot for the recipe.  I am thinking that putting them on a rack is the secret for making them crispy.   I  plan on getting some zucchini when I go to the store and I will certainly try these.  I use the Panko crumbs all the time now.

Thanks again.

Joy
Title: Re: What's For Dinner?
Post by: phyllis on July 27, 2016, 09:41:10 AM
Joy, I think at the restaurant they deep fry the zucchini that has been dredged in Panko crumbs.  It browns them quickly but the zucchini doesn't cook through enough to get mushy.  I really prefer the squash to have a little crunch left in it and though I will steam or even fix it in the microwave I don't like it as much as when it is al dente or "to the tooth" as Italians would say.

We ate out last night at a new so-called French restaurant close to me.  Some of you may have heard of it, La Madeleine.  I probably won't eat there again.  I didn't know until we go there that it is cafeteria style and with a cane I am not able to carry a tray securely enough and there was no offer to carry it to the table for me so my son had to make two trips back and forth to the table.  I had quiche and the crust was tough...not flaky as a good quiche should be...and skimpy on the egg and cheese filling.  The bowl of  fresh fruit was charged extra and was cut in such huge chunks I had to re-cut it myself and the fruit was unripe.  David, my son, had a Croque Monsieur with ham and cheese.  He said it tasted good but it was so drippy because the ham they used had so much water in it.  We probably won't eat there again.  It was disappointing because it had good reviews and because I really enjoy good French-style food.  This was not good.  Besides that, the prices were too high for the quality of food and the variety of choice that they offered.
Title: Re: What's For Dinner?
Post by: Joy on July 27, 2016, 10:07:56 AM
Phyllis,  there is a Madeleine's restaurant in Columbia, Md, which is about 45 min. from where I live.  It is in a shopping center where there is a HUGE JoAnn's Fabrics. Several years ago my son had to go pick up a car near there, and he took me and dropped me off at JoAnn's and when he came back, we went to Madeleine's.  It seems it must be a chain restaurant.  I was also surprised to see that it was a cafeteria-style.  I  had been really so anxious to go there, and I, too, was disappointed.  I don't remember what I had, but I know we had a time getting a table.  I , also use a walker, and I had to have my son and daughter-in-law help. I do remember all the delicious looking baked goods.  That was the first and last time I was there.  I had no idea that it was a chain.

However, you know when you go to any restaurant, it can be a good or bad experience.   You can read good reviews and when you go, it is very disappointing.   When you are disappointed, then you just don't go back anymore.  Although, I have been back to a place and found it was changed since the last time I was there.   Just the chance you take.   I know I like to keep going back to places that I really like and enjoy the food, but then, again, it is also nice to try someplace new.  I guess we all have ha similar experiences.

Also, you are probably right about places deep frying the zucchini.  I, too, like a little bit of the crunchiness.  When I go to the place where they have the fried zucchini appetizer,  I am usually the one who will keep on eating when everybody else stops.   They give you  a really nice big plate of them.   And, the dipping sauce is good, also. 

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on July 27, 2016, 10:49:55 AM
In the recipe I use and that I posted,not using oil is healthier and they have never been mushy. They come out very crisp.

There have been restaurants that I have cringed at prices, the food or the lack of cleanliness. The ones I see many people enjoying are the diners and Mom's type of places. When I have gone, it seems as if the food is tough and swimming in grease.

I even had to leave once in Kentucky when I asked for an over easy egg, and it came scrambled. The waitress came over, picked it up in her palm and left. I was 22 and pregnant and left immediately after her.

Title: Re: What's For Dinner?
Post by: Joy on July 27, 2016, 11:39:17 AM
Patricia,  Oh, I agree with you about not using the oil.  I don't think I have ever deep-fried anything before. First of all,  I just can't justify  spending all that money for the amount of oil you have to use.  I had made that decision long before all the talk about healthier eating without oil.  I do still pan-fry some fish once in a while.  I also will fry a few  other things, but not really a lot. 

I just was commenting on the fact that probably in restaurants they do mostly deep-fry things.  Faster. 

I am going to the store this evening and I plan on getting some zucchini and trying your way . 

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on July 27, 2016, 12:17:16 PM
Thanks, Joy. I think you will enjoy them. The experiences I'm having in restaurants these days is that so much comes prepackaged, and they just add water or recombine and reheat.

So many chemicals used now and perhaps I'm more aware as I am physically affected by them, but it is a chore to avoid these chemicals. I probably come off to the servers as irritating, but I need to know as hospital visits are very expensive, and my health is often affected by the food I eat!

Saturday I had a lunch of apple slices with raisins and peanut butter. Within hours I was very ill. A retired nurse stopped by and gave me a quick unauthorized exam. She told me to stop having raisins and to wash all raw unpeeled fruit in a vinegar and water rinse to rid the fruit of chemicals. This type of illness, allergy, what have you is becoming very common now.
Title: Re: What's For Dinner?
Post by: JeanneP on July 27, 2016, 01:51:40 PM
We have so many restaurants around here that people think are so great. They think that they have people cooking the food. Such as the "Italian Gardens" Most that are a franchise do not cook most of what they serve. You go by them about 1 pm in the morning and will see big Refrigerator trucks unloading
I don't care to eat out but when I do have one Steak House that been here for 40 years. Now they cook.  Most the Mexican and Chinese do also  but not the big Fancy ones. Same with the Food Courts at the Malls. It comes in on Trucks. From where. G-D knows.
Title: Re: What's For Dinner?
Post by: Marilyne on July 27, 2016, 02:37:41 PM
I'm sorry to her about yet another chain restaurant! (Madeleine's) Seems that most are chains now, and the food is all pre-cooked or prepared somewhere else and brought in.  My granddaughter has worked at Panera, and says that everything is brought in frozen, except for the salads.  They take your order at the counter, and then take the item (already prepared) out of the freezer, and microwave it to the exact specs marked on the container. People seem to be crazy about that place, but I don't care for it at all, except for the fresh loaves of bread in front. 

It isn't good when you know too much about a restaurant. :o   My daughter worked at Red Lobster, years ago.  There are no actual cooks there, nor are there any cooks at Outback or Olive Garden . . . just workers who prepare your pre-frozen or already prepared food.  The kitchens consist of refrigerators, freezers, microwaves and warming ovens!
The salads are made fresh at all of the above, but of course the salad ingredients are brought in in huge batches.
Title: Re: What's For Dinner?
Post by: Joy on July 27, 2016, 04:21:47 PM
Patricia,   Sorry that you were sick from the raisins and I have read lots of articles about washing your raw fruit and veggies with the vinegar water.  I am lucky that I can pretty much eat anything.

I have a friend who used to be a neighbor years ago.    She moved to Florida about 10 years ago after getting divorced.  She had been getting sick for a long time and nobody could figure out what was causing it.  After many rounds of different kinds of doctors, they discovered she had mercury poisoning. She had grown up on the water and lived on the water when she first got married. They think it came from her eating fish and seafood that had been contaminated with mercury.  She had all the mercury fillings taken out of her teeth.  After she moved to Florida, she found a holistic doctor who put her on a very strict vitamin diet.  She had set her up with this vitamin plan.... like 25 different vitamins 2 or 3 times a day. And, she had to buy them from her.  She guaranteed her that she would be cured in about 6 months.  Well, that didn't happen.  She saw several other doctors who treated her with other types of food diets.  Several years ago, she found a Chiropractor that also specialized in Nutrition and also had had the mercury poisoning.  I don't remember all what he treated her with, but she is on a very strict diet.  She cannot eat anything with SOY.  And, since she told me that,  I do look at ingredients now. And, almost everything has soy in it. Things you wouldn't think about.  She can eat chicken, rice, makes her own bread with flax seed, not any other kind of baked goods or regular bread,  almond milk, no other kind of dairy,  some fruits, makes her own mayonnaise, and lots of other things she makes her own.  I have been out to eat with her and she, too, has to ask what is in everything that she orders.  I can't remember some of the  other things that she can eat. But it is a big problem eating out.  The chiropractor would test a stand of hair, to determine how  much mercury was still in her body.  He would also get her to stop eating most everything and start introducing certain foods and then eliminating certain foods.  Just recently, she has gotten somewhat better, but she will probably never be able to eat normal meals again.  But, she can tell she is better because her nervous system is different from before........ she can handle situations differently. Doesn't get as upset over things like she was...... Her memory is better.....  She is more active than she was..... Can concentrate more .......She started taking a writing course and is beginning to be able to write short stories....  She would like to write a book all about her health problems.  She still sees the doctor periodically.  However, if she does eat something that she shouldn't, she gets very sick.  She went on a cruise about a year ago, and she met with the main person who plans the meals and went over all what she can't eat, and they were able to provide foods that she didn't have a problem with.  I feel real bad for her as she can't gain any weight because she can't eat the kind of food that would put on weight.  She is nothing but skin and bones.  But, she feels so much better.  She swims and walks everyday and she can tell a difference in how she feels when she doesn't exercise. She would just love to be able to go to McDonalds and have a hamburger and French fries. I know that isn't the most healthy food, but just the fact that it would be something different from what she can eat.  It is really a strange condition.  A lot of people who  know about her problems think it is all in her head and just can't understand all what she is going through.  She has learned over the years,  just not to pay attention to the negativity that she gets sometimes. 

I know it is a lot to read, but think that her story is very interesting.  Especially for people who can eat most anything they want to. 

Joy
Title: Re: What's For Dinner?
Post by: Mary Ann on July 27, 2016, 04:23:23 PM
I'm sorry to hear about those restaurants that really don't cook.  I often try to get salads or sandwiches when I eat out.  I've only been to Panera's because they aren't close, but I've had their broccoli cheese soup which I liked.  Obviously, it was frozen before being heated for me.

Today we ate at a nearby sports bar and I had Fish and Chips.  Regardless of its origin, the fish was hot.  There were two nice sized pieces and I brought one home plus most of the potatoes.  I will not eat most of the potatoes because I don't eat many fries or fried foods.  I know the fish was deep-fat fried but it was still good.  Another time, I'm likely to order a sandwich or salad.

Mary Ann
Title: Re: What's For Dinner?
Post by: Joy on July 27, 2016, 04:32:54 PM
MaryAnn, you snuck in on me while I was writing my  "novel message".   I, too, am surprised to hear about different restaurants not really doing all the cooking of things.  I am sure we all would be very surprised if we knew all that does go on in the kitchen of most restaurants.

My husband was a salesman for H.J. Heinz, and he used to say if you could see what goes on in the back rooms of the different stores,  you wouldn't  eat anything from the stores.  He used to run into all kinds of things you wouldn't want to think about being there.

Your fish and chips sound good.  I feel this way.....   things like that are ok in moderation.  Life is too short to forego something that you really enjoy.

Joy
Title: Re: What's For Dinner?
Post by: Mary Ann on July 27, 2016, 04:40:47 PM
Joy, I won't make a habit of ordering Fish and Chips when I go to that restaurant, but I will order it again.  We don't usually eat at the same place every week, but this is such a novel thing.  Also there is a man-made lake beside the beach and of course, it's only available in good weather.  Next time I'll probably order a sandwich, soup and sandwich, soup and salad, or only a salad.  Especially the sandwiches, they're easier for me to eat because I'm short and the tables are too high for me.

Mary Ann
Title: Re: What's For Dinner?
Post by: Cottoncandy on July 27, 2016, 05:18:41 PM
Angel. I love rasins...eat them a lot..I have a squash casserole recipe that's good if anyone wants it..yellow squash...CC
Title: Re: What's For Dinner?
Post by: angelface555 on July 27, 2016, 10:22:34 PM
I was told that over 90% of stress is concentrated in your gut which makes sense to me. In my opinion, I believe people may have certain weak areas and have illness within those same areas. I know that is true in my family and with some friends. One might have issues in the neck and face, one in the lungs or lower body or like me in my family, in the abdomen.

I have had two benign tumors, one in my abdomen, and one growing over the mouth of my kidneys. I had colon cancer in 2000. I have IBS, chemical food allergies and am very lactose intolerant. The only illness otherwise is my arthritis and my psoriasis which are autoimmune

Joy, when I was very ill back in 2006, that was when they pricked me in the back with numerous substances to see what was causing it. Finally, they had me go thirty days with absolutely no dairy, no carbonated drinks, no caffeine and nothing greasy. As this was December 4th,
I wasn't too happy at missing all those goodies but persevered. I felt great after about a week. After the thirty days, they began to reintroduce those types of foods back into my system.

I remember everything was fine until the carbonated liquid which made me very gassy. Then it was a small piece of pumpkin cheesecake and boy, within the hour, the headache, nausea, diarrhea and all were back with a vengeance.

Then in early fall of 2013, I had a Hormel microwavable spaghetti dinner for lunch at work. Something I'd eaten for years. Within minutes, my skin turned fire engine red, and I wanted to rip it off and throw it away, it itched so bad! I was nauseous, and my throat was closing up so I couldn't breathe. Over $4000. 00 at the Emergency room and another fun adaptation.

I was told the amount of chemicals we ingest or are exposed to are becoming a real medical problem, especially with the elderly, babies or toddlers and those with immune system issues. We have over medicated and over chemical, ourselves, our animals and our planet and they say it is too late to go back.

Cotton Candy, the issue is what was sprayed or added to those raisins. I would enjoy seeing your squash recipe!
Title: Re: What's For Dinner?
Post by: angelface555 on July 27, 2016, 11:30:42 PM
Blackened Zucchini Taos!

http://www.wellplated.com/zucchini-tacos/   
Title: Re: What's For Dinner?
Post by: Joy on July 28, 2016, 06:47:35 AM
Patricia,  sounds like you are very familiar with dealing with all kinds of different food "problems". It is really strange how food does affect our bodies.  I am sure a lot of people deal with all kinds of stomach problems,  thinking it is just "something I ate",  when something really strange is causing the problems. 

I consider myself fortunate that I can pretty much eat most anything, but I certainly do understand the problems a lot of people have dealing with all the different kinds of food "allergies".   

I did get to the store last evening and got some zucchini.  I am planning on fixing the baked zucchini  "fries" for dinner tonight. 

I just went to the regular grocery store and made out good.  I just cannot go to the big Super Walmart and walk that whole big store anymore.  The local grocery store is more expensive than Walmart, but I will just have to make the best of that.  The produce is so much better and they do have a lot of good specials.  The produce at Walmart is just terrible compared to our local store. Of course, it is always nice to be able to get to a produce stand along the road, where the produce is so much fresher.  But, I can't get there on my own, so I am grateful when my DIL will bring me a few things that she picks up at a stand on her way home from work.

I am up early,, so need to think about some breakfast right now.

Joy


Title: Re: What's For Dinner?
Post by: Mary Ann on July 28, 2016, 10:12:43 AM
Many, many years ago, I had the 100-patch allergy test and found I was allergic to corn and melons.  Corn at the time was in many things, such as the stickum on the backs of stamps, in the lining of milk cartons, such places.  I was given an 8x10 sheet of paper with everything that contained corn.  I love sweet corn and I like popcorn, but I have those so seldom I ignore that allergy.  I've never been fond of any melons, so that is not a problem; I just don't eat any except watermelon occasionally.

I remember at work a woman had a reaction to cantaloupe.  She had been eating it for years and it finally caught up with her.  She didn't eat it after that episode and I'm not sure she ate any melons.  I don't eat an excess of anything.  Moderation.  I mean I may like a certain food, but I don't eat the same thing day after day.

I do sympathize with those who have food allergies.

Mary Ann
Title: Re: What's For Dinner?
Post by: Cottoncandy on July 28, 2016, 02:01:20 PM
Squash casserole.......1 pkg cornbread mix..cook and set aside...cook 2 cups yellow squash..drain well..mash,sauté onion,celery,bell pepper and butter to taste..add to 1 can cream chicken soup..add 2 cups milk to soup....mix squash and all other ingredients....crumble cornbread mix in. Cook 350 till done.  About  30 min......CC
Title: Re: What's For Dinner?
Post by: FlaJean on July 28, 2016, 02:19:35 PM
That is interesting about the food being brought in frozen for reheating.  However, we have eaten several times at Carrabba's and the food is cooked in an open area.  They might bring in their own sauces frozen but I can't see a problem with that.

  We ate at an Italian restaurant recently where the chef is also the owner.  I had a veal chop, roasted potatoes and asparagus that was soooooo delicious, but more expensive than a chain would have been.  But we don't often eat out.
Title: Re: What's For Dinner?
Post by: JeanneP on July 28, 2016, 02:30:04 PM
Jean
Those restaurants are the only ones I will use, No Franchise for me. True they are more expensive but, like you, I don't eat out that much.. One doesn't see Veal on a menu often.  I like calfs liver but never can find it. Butcher shops don't get in now. I asked one the other day and he says no long a Calves killed.
Now isn't Veal meat from a baby calf also? He made my feel bad just for asking
Title: Re: What's For Dinner?
Post by: Marilyne on July 28, 2016, 03:03:50 PM
Coffee shop chain restaurants, like Denny's and IHOP, still have cooks and a full kitchen. I've always liked breakfast at Denny's . . . The Grand Slam, was great! :yum: I don't know if it's still featured on the menu, but I could no longer eat that huge serving anyway.
Title: Re: What's For Dinner?
Post by: angelface555 on July 28, 2016, 03:27:05 PM
Good Morning, everyone! CC I copied and pasted your recipe in my recipe files, thank you.

Joy, there are so many foods I miss such as cheese, potato or macaroni salad, deviled eggs, anything with mayonnaise along with pizza, fudge, and some sauces. But I feel fantastic and have lost over seventy pounds, not dieting, just eating clean.

I use a particular food that doesn't contain lactose in place of mayo and the yogurt I use still has live culture but no lactose. Yogurt can be used in place of mayo for almost all recipes anyway. It's healthier, fewer calories and still tastes just as good or better I am probably healthier and happier than I ever was eating those fast or chemically enhanced food. It is also cheaper as you purchase smaller quantities and spend less.

I do post recipes here calling for foods I cannot eat, but I use my substitutions that you "regular" folks don't have to use.  ;)

I picked up two books at the library bookmobile yesterday and was surprised by one called, "Muffin Tin Meals" inspired by an earlier discussion from here. It was fun to read and the young mother and food blogger, Melanie LaDue, had things in there I would never have thought about in a million years! It was a fantastic and entertaining read.  The other, "Better Homes & Gardening's Dinner in a Bowl is one I might order and use.
Title: Re: What's For Dinner?
Post by: angelface555 on July 28, 2016, 03:48:56 PM
From "Muffin Tin Meals,"

She states that the only essential tools you need are ovens, cooling rack, microwaves,  a pot and a skillet, crescent rolls, one regular size muffin tin and one mini muffin tin to make in her words, 70 recipes for perfectly portioned comfort food in a cup.Here is an example from the book.

Baked Eggs with Herbs.

Makes 12 eggs in five minutes prep time.

12 eggs
salt to taste
Freshly ground black pepper to taste
1 t. fresh basil, chopped
1 t. fresh thyme chopped

Heat oven to 450. Spray 12 regular-size muffin tins with cooking spray.

Crack the eggs, one at a time, into a muffin cup and discarding shells. Sprinkle the eggs with salt, pepper, and herbs. Bake for 15-20 minutes, until eggs, are cooked through.

Transfer the muffin tin to a rack and allow the eggs to cool slightly. Using a knife or a mini metal spatula, carefully pry the eggs out of the tin and onto a plate.

I would think if needed, you could substitute dried herb spices and standard pepper. She posts this tip, serve the eggs on an English muffin. You could also use this recipe to make any number of eggs other than the twelve.

This is one of the "harder" recipes.  :thumbup:
Title: Re: What's For Dinner?
Post by: Joy on July 28, 2016, 08:18:13 PM
Patricia, Just want to let you know that I fixed the baked zucchini sticks tonight and they were delicious.   I had only bought 2  small zucchini and only fixed one, since I am by myself and I didn't think they would be good warmed up.

Wasn't sure if I should have peeled it or not,  but I did not peel it.  I sliced it longways in 4 pieces.  I have to say that they stayed nice and crispy.  I was really amazed.  I used some different seasonings than what the recipe called for.  I also had some baked sweet potato strips and some cole slaw and a little dish of shrimp salad.   It was quite a lot to eat, but I did want to finish the zucchini.

The next time I think I will slice them into about 1/2 in. or 3/4 in.  slices and fix them the same way.

Do you think putting them on the rack is what keeps them from getting mushy.  Or do you think leaving them unpeeled would make them that way?   Whatever it was,  they were NOT mushy.  I baked them about 20-25 minutes.  The sweet potato pieces were frozen and they had to bake the same amount of time at the same temperature.  So it worked out that they were both done at the same time.   

I wanted to eat them while they were still hot.

So, thanks so much for sharing that recipe. That will be a keeper. 

Now, I have to wait a little while to have some dessert.  I have some chocolate ice cream for later.

Thanks again.

Joy


Title: Re: What's For Dinner?
Post by: angelface555 on July 28, 2016, 09:05:40 PM
Joy, it could very well be the rack placed inside of the cookie sheet that I use, I'm not sure if you meant that or not. It lifts them up out of any droppings for me.

Now I never use parsley;  I'm not a decorative or garnish type, but I do sprinkle parsley flakes and red pepper flakes on the zucchini. I do peel mine.

I have never had mushy zucchini, so I'm at a loss on how to answer you.

I like to have a small spinach salad and fresh cut up fruit with this meal. Enjoy that chocolate ice cream for me; you are lucky that you may enjoy that!

I'm so glad that you liked them. I never hear back on any of the recipes I post, so it was a nice compliment that you not only tried the zucchini and liked it and that you let me know you did.
Title: Re: What's For Dinner?
Post by: Joy on July 29, 2016, 12:20:22 AM
Patricia,  I tend to think that putting the zucchini on the rack is what keeps it from getting mushy.  Air can get around it.   I really didn't have any dripping from them at all.   I lined my cookie sheet with foil and then put the rack on top of that and sprayed it with cooking spray.  I don't have a whole lot of counter space to work on, so it was a little awkward  with the three different things to dip the pieces in.  I used wax paper for the flour, and I had 2 plastic rectangle containers that I used for the egg and the bread crumbs.  But,  I managed ok. 

Anyhow,  it was a good dinner.

Thanks again

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on July 31, 2016, 03:12:57 PM
Sugar syrup recipes are nice to have for so many reasons. Here is an easy one for iced tea.

Ten tea bags (regular size tea bags- Lipton, Salada, Lluizianne, Bigelow etc.)
3 C. water
3 C. sugar

Bring the water to a boil, add the tea bags, reduce heat, COVER and simmer on low for 10 minutes.

Add the sugar, bring it back to a boil and boil for 2 minutes.

Cool and store in fridge.

To  Use:
Mix 5 cups water & 1 c. Syrup. (or to taste)
Serve with lemon slices.

This ice tea syrup is ideal for making half and half lemonade/ice tea, or quick glasses of iced tea. It stores well for up to 2 weeks in the fridge. I make it with the family size tea bags--and 4 cups of water so when it boils for 10 minutes you still have 3 cups left. then it's 1 oz syrup to at least 5 oz water. A graduated shot glass makes the measurement easier.
Title: Re: What's For Dinner?
Post by: FlaJean on July 31, 2016, 09:38:43 PM
Patricia, I fixed the zucchini by your recipe yesterday. I sliced them like French fries.  I just sprayed Pam on the aluminum foil on the pan and they didn't seem mushy to me.  I really enjoyed them.  I have all the ingredients so will cook them again when I get a small rack.  I am curious to see if there is a difference.
Title: Re: What's For Dinner?
Post by: angelface555 on July 31, 2016, 11:24:51 PM
I have never had mushy zucchini, I wish I knew how folks fixed them that way so I could avoid it. It seems to be a reoccurring theme with zucchini.


The sugar syrup I post can be added to such as lemon juice or other juices or ginger syrup, etc. You simply make a basic recipe and add a small amount of the syrup to a larger amount of water.

Jean, I am so glad you enjoyed the zucchini. I have it on the menu for Tuesday night. I generally use a small pan like a cooky sheet with edges and the rack fits into that.
Title: Re: What's For Dinner?
Post by: Joy on August 01, 2016, 07:58:43 AM
Patricia,  I think when you cut up zucchini and either steam it or just cook it,  it will get soft almost right away.  Probably, cooking it a long time will make it mushy.  Zucchini has a lot of water in it, so I am sure that is why it softens up easily. 

I am almost sure that laying it on a rack so that air can get all around it is what makes it stay crispy.  I have another one that I am goint to fix this evening, and I am going to just slice it in about 1/2 in. slices and continue with the recipe  and definitely cook it on a rack.

And, I am going to mix a little bit of the relish I made up the other day from Jeanne's pickle recipe with some mayonnaise for a dip.  I wish I could duplicate what I did to "fix" that pickle recipe.  I didn't really measure anything so I don't think I could get it to taste the same way. 

Making myself hungry, so I better get some breakfast.  I did make a peach cobbler yesterday, so a piece of that will be part of my breakfast. 

Have a good day.

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on August 01, 2016, 11:33:22 AM
From Pinterest; and the American Heart Association

Zucchini-Tomato Casserole

10 min
Prep Time
1 hr
Cook Time
1 hr, 10
Total Time

Ingredients

1 medium onion, thinly sliced
3 medium zucchini, sliced 1/4 inch thick
2 medium tomatoes, sliced 1/4 inch thick
1 oz. grated parmesan cheese, divided
2 garlic cloves, grated
1 tsp. Italian spice mix
1/2 tsp. kosher salt
1/8 tsp. fresh ground black pepper
5 tsp. low-fat butter
Instructions

Preheat oven to 350*. Spray an 8 x 8 inch baking dish with non-stick spray.
Place onions on the bottom of the baking dish.
Layer half the zucchini on top of the onions.
In a small bowl, mix together garlic, spices, salt, pepper and 1/2 oz. cheese.


Sprinkle half of the spice mixture over the zucchini.
Layer with remaining zucchini and spice mix.
Place bits of butter on top of the zucchini.
Cover and bake for 45 minutes.
Place tomatoes on top and sprinkle remaining cheese on tomatoes. Do not cover.
Bake for another 15 minutes

MEATLOAF WITH ZUCCHINI

Ingredients

Meatloaf:
1 cup grated zucchini, squeezed dry
½ cup uncooked rolled oats (not quick cooking)
¾ cup chopped onion
¼ cup egg substitute or 2 egg whites
2 tbsp. grated Parmesan cheese
2 tbsp. fat-free milk
2 tbsp. chopped cilantro or parsley
2 garlic cloves, minced
1 tsp. reduced sodium Worcestershire sauce
½ tsp. dried basil
½ tsp. dried oregano
¼ tsp. kosher salt
1 lb. extra lean ground beef 93% lean
Topping:
¼ cup Ketchup
1 tbsp. brown sugar
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. horseradish
¼ tsp. dried basil
¼ tsp. dried oregano
¼ tsp. kosher salt
Instructions
1.  Preheat oven to 350°.
2.  Spray a wire rack with cooking spray and place on a baking sheet.
3.  In a large bowl, mix together zucchini through salt.
4.  Add ground beef and mix until just incorporated.
5.  Place on wire rack and form into a loaf shape.
6.  Bake for 1 hour.
7.  In a small bowl, mix ingredients for topping.
8.  Brush onto meatloaf and cook for another 10-15 minutes or until meatloaf is 160°.
9.  Let sit for 5 minutes.
Title: Re: What's For Dinner?
Post by: angelface555 on August 02, 2016, 12:49:50 PM
New Trivia Quiz

http://www.seniorsandfriends.org/index.php?topic=95.msg39338#msg39338
Title: Re: What's For Dinner?
Post by: Joy on August 02, 2016, 02:51:13 PM
Patricia,   I tried your roasted zucchini recipe again last night....... just sliced the unpeeled zucchini into slices about 1/4 in. thick.  Used the same coating,.... flour, egg and Panko crumbs.   I was not that pleased with how they turned out.   The peeling was tough and the zucchini slices were not nearly as crispy as when I did them with your directions.......  sliced in quarters.   They were edible, but I think I will stick with your original recipe.  Only, next time I will peel them,  like you mentioned that you do.

I had a completely veggie meal....  the zucchini slices... fresh corn on the cob and  roasted sweet potato fries.   Good dinner., 

Joy
Title: Re: What's For Dinner?
Post by: Delphineaz on August 02, 2016, 05:43:24 PM
I have been freezing milk, butter, cheese, eggs, etc  for years,. The eggs however are cooked and chopped for easy access for fresh salads, egg salad etc.  Seen where restaurants did it for fresh salad bar so have done for years.  I make chicken salad like you do too.  When I water chestnuts on shelf I have sometimes chipped them up too for both chicken and tuna salad.  Friend puts Mandarin leaves drained in her chicken salad.  I think they would be great in tuna or salmon salad too.
Title: Re: What's For Dinner?
Post by: angelface555 on August 02, 2016, 08:22:54 PM
Joy, try the Zucchini-Tomato Casserole.

Delphineaz. that does sound good! I have never froze cooked eggs for some reason. I stir up raw eggs so the yolks and whites are mixed and pour them into ice cube trays for freezing. After freezing, I'll pop them out and put them in freezer bags. I'll have to try them cooked so I can add them to salads, etc. I always felt you couldn't freeze a cooked egg.
Title: Re: What's For Dinner?
Post by: Joy on August 02, 2016, 09:40:23 PM
Patricia,  That does sound good.  I remember making something similar to that a while back, but I don't remember it using the grated cheese.  I will save your recipe to try.

Joy
Title: Re: What's For Dinner?
Post by: Joy on August 02, 2016, 09:47:05 PM
Tomato, Zucchini, and Cheese Tart

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
3/4 cup freshly grated Parmesan cheese
1/2 cup thinly sliced fresh basil leaves
2 medium green onions, chopped (about 1/4 cup)
1 tbsp. chopped fresh oregano leaves
2 small zucchini, sliced (about 2 cups)
3 Italian plum tomatoes, thinly sliced
2 eggs
1 cup half-and-half
1/4 tsp. ground black pepper


Directions:

Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13-inch square. Cut off the corners to make a circle. Press the pastry into the bottom and up the sides of a 9-inch springform pan, leaving the excess pastry draped over the sides of the pan.
Layer the mozzarella cheese, 1/2 cup Parmesan cheese, basil, green onions and oregano in the pan. Arrange the zucchini and tomatoes in concentric circles on top.
Beat the eggs, half-and-half and black pepper in a medium bowl with a fork or whisk. Pour the egg mixture over the vegetables. Sprinkle with the remaining Parmesan cheese. Fold the excess pastry in over the filling.
Bake for 45 minutes or until set. Let the tart cool in the pan on a wire rack for 20 minutes.

This isn't the recipe that I made,  but this sounds good, also.  Kind of like a quiche. 

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on August 03, 2016, 12:56:16 AM
It does sound good! Especially since I'm lactose intolerant.  :(

I found out earlier that Ben and Jerry's,(is that the correct brand name?); is now making ice cream such as buttermilk toffee crunch that has no dairy! They are my new heroes!
Title: Re: What's For Dinner?
Post by: JeanneP on August 03, 2016, 07:29:59 PM
Angel.  So what are Ben and Jerry Using in making their Ice Cream?
Title: Re: What's For Dinner?
Post by: Marilyne on August 03, 2016, 11:56:04 PM
Buttermilk is dairy, (just like regular milk, kefir, yogurt and cottage cheese), so I wonder what Ben and Jerry have come up with, for those of us who are lactose intolerant?
Title: Re: What's For Dinner?
Post by: angelface555 on August 04, 2016, 12:08:23 AM
I am not only lactose intolerant, I'm also suffering from IBS so this is great news for me and the buttermilk is a misnomer used to describe a certain flavoring.

Google is our friend and it came up with several results, such as 

http://www.benjerry.com/flavors/non-dairy


.
Title: Re: What's For Dinner?
Post by: Marilyne on August 04, 2016, 04:25:10 PM
Patricia - I looked at the Ben & Jerry link . . . I like the almond milk base, but don't care for the flavor selection. I can't deal with nuts, chips, chunks, cookies, fruit slices, et al.  I don't like to chew my ice cream! :P  I want it to be smooth and melt in your mouth creamy.  Whole Foods has Almond Dream brand, in a number of unchewy flavors. Also there's a soy ice cream by Double Rainbow, that is quite good.  There are a lot of coconut milk brands on the market, but I'm not fond of them.     
Title: Re: What's For Dinner?
Post by: angelface555 on August 04, 2016, 10:05:15 PM
Marilyne, other than the milks of course, I haven't really tried or investigated non-dairy foods. So this is all news to me. Even back in my dairy days, I was more of a sherbert girl with a favorite of pineapple sherbert or frozen yogurt.

I do make a nondairy yogurt, mayo and one or two other nondairy items, but these are not commercial products.

Now I plan to do a little exploring, and since I've never had any Ben and Jerry's ice cream, it's all new to me.
Title: Re: What's For Dinner?
Post by: angelface555 on August 05, 2016, 10:07:31 PM
This is a great meal for a single person. If you like, you can adjust the amounts for more people.

From Erin Cullum, POPSUGAR Food

Parmesan Garlic Spaghetti

*Let's be real â€" I don't pay attention to pasta serving sizes. I added about 1/4 of the box of dried spaghetti, which makes one generous portion.* I love spaghetti and this is good!

Parmesan Garlic Spaghetti Recipe

Category Main Dishes
Yield 1 serving
Cook Time 20 minutes

INGREDIENTS

About 4 ounces spaghetti*
2 cloves garlic, grated (or minced, if you don't have a microplane)
2 tablespoons salted butter
1/4 cup parmesan cheese, plus more for garnish  I use nondairy cheese which is fine for those who are lactose intolerant.
1 tablespoon fresh parsley, finely chopped (optional)
Salt and pepper, to taste I use a non salt spice mixture

DIRECTIONS

1.  Bring a pot of water to a boil. Add a generous pinch of salt before adding the pasta, cook according to package directions, and drain.
2.  Meanwhile, heat a pan over medium heat and add butter. Swirl around in the pan and cook until fully melted and slightly foamy, about a minute.
3.  Add the grated garlic and cook until fragrant but not browned, about another minute.
4.  Turn off the heat and add the cooked pasta, parmesan cheese, and parsley, and toss until pasta is evenly coated. Season with salt and pepper, add as much parmesan cheese as your heart desires (the sky's the limit), and eat.
Title: Re: What's For Dinner?
Post by: JeanneP on August 06, 2016, 01:34:54 PM
Anyone who is still making own pie dough. This is a good one. That little Vodka really makes a difference.

VODKA PASTRY FLOUR
    2 ½ cups unbleached all-purpose flour (12 1/2 ounces)
    1 teaspoon table salt
    2 tablespoons sugar
    12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
    ½ cup chilled solid vegetable shortening, cut into 4 pieces
    ¼ cup vodka, cold
    ¼ cup cold water

   

    Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
    Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

45 minutes, I rolled it out with approximately another 1/4 c flour.
Title: Re: What's For Dinner?
Post by: angelface555 on August 06, 2016, 03:36:31 PM
Jeanne, I c/p that recipe, thanks!

Here is one for those hot days. Delicious No-Bake Cheesecake   

Here's the recipe:
Ingredients (Serves 3)
• 12 sheets (about 5 1/2 ounces) regular or cinnamon graham crackers
• ½ cup unsalted butter, melted
• 2, 8-ounce blocks cream cheese, softened to room temperature
• 1, 14-ounce can sweetened condensed milk
• ½ teaspoon vanilla extract
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice

Directions:
1. Spray 3 5-inch mini springform pans with nonstick spray. Meanwhile, in a food processor grind up the crackers into fine crumbs, then add the melted butter and  pulse until the mixture comes together in a ball.
2. Then, divide the crust between the mini pans and press firmly into the bottoms. Put the pans in the freezer while you prepare the filling.
3. To prepare the filling, whip the cream cheese with a hand mixer until it becomes light and fluffy, add the sweetened condensed milk a little at a time to prevent the cream cheese from clumping.  Then mix in the lemon juice, lemon zest and vanilla extract.
4. Once done, divide the mixture among the springform pans. The filling should be just enough to fill each one to the top, then refrigerate for at least 4 to 6 hours, or overnight. Top with blueberries or raspberries before serving.

Keep in mind:
No-bake cheesecakes will never be as firm as baked cheesecake, so this may be a little jiggly.
The recipe will also work with a regular-sized springform pan, though will require more time to set. 
Title: Re: What's For Dinner?
Post by: JeanneP on August 06, 2016, 06:16:48 PM
Cheese cake sounds good. I just don't have anyone around now to share things with. Custard Pie is one of my favourites but, If I made one I would just eat the whole thing within 2 days.  I miss baking all those kind of things. Saw them making a Strawberry and Rhubarb Pie on TV today. Another big favourite as had Rhubarb every year. Also use to made rhubarb and Strawberry Jam. That R and S pie looked so good.
Title: Re: What's For Dinner?
Post by: angelface555 on August 06, 2016, 07:00:18 PM
We had tons of rhubarb every year and you could always find it around the neighborhood in the piles of vegetables and fruit by mailboxes with a big sign saying Free, take some or all!

Strawberries, raspberries, blueberries, rosehips, high and low bush cranberries and other berries grew wild and profusely and mom gathered and used them all.

My mother made a rhubarb sauce as well as pies, preserves, and jams. Her wine jellies were delicious, and sometimes I wish I had paid better attention to how she did things.
Title: Re: What's For Dinner?
Post by: JeanneP on August 06, 2016, 07:52:17 PM
Not many seem to grow Rhubarb now. My Daughters MIL had it in her garden for 60 years. So expensive in the Grocery Stores here.
Title: Re: What's For Dinner?
Post by: JeanneP on August 07, 2016, 06:24:35 PM
Well Another lazy Sunday for me today. Not as hot out but still high 80s and humid. So. Read the big Sunday paper. Same old news. That did not take long. Set computer to do a Full Scan. This takes about 3 hours. Took a hour nap. Now making a fast easy dinner.
Making Southern Fry Chicken. Just put one can of New Potatoes. Don't use them often but good when you roll them in the Egg,Panko that the chicken was covered. Popped into the skillet with the chicken. Will do some green beans but will most probably just have a piece of chicken and a salad. Rest will make 2 meals for later.
Watching some of the Olympics.  Only interested in the Swimming, Gymnastics, Couple of others not on yet.  As usual, China and Japan picking up most the golds. Have to say. They are good. But lots of time left yet.

Couple of my shows on TV  tonight. So that is my day . Feel a little guilty not doing walking but out a lot tomorrow. It will make it up.
Title: Re: What's For Dinner?
Post by: FlaJean on August 07, 2016, 08:33:45 PM
That sounds good, Jeanne.  I cooked chicken fingers and scalloped potatoes with a salad.
Title: Re: What's For Dinner?
Post by: phyllis on August 08, 2016, 06:58:22 AM
I wasn't feeling very well yesterday after being sick during the night before.  I didn't feel like doing much cooking so I was glad that I had bought a nice little Roasted Pork Loin in the deli when I did the shopping on Friday.  Re-heated that and served it with a fruit sauce.  Also, we  had mashed potatoes (the instant kind that I always keep in the pantry).  I know some people don't like them but we do and especially when I add lots of  butter and a couple of extra seasonings to them.  I put a bowl of the homemade pickled squash on the table and we finished with fresh oranges as dessert.  A very light meal but it was good and satisfying to us.  I had intended to cook up the fresh green beans that my neighbor brought us from their garden but wasn't up to stringing them so we left that out.  I'm feeling better today so I must get those beans cooked while they are still fresh.  The same neighbor called last night and said she will bring over some MORE zucchini today along with some fresh tomatoes.  She is always so generous with the things they grow out on their farm garden.
Title: Re: What's For Dinner?
Post by: maryc on August 08, 2016, 05:08:11 PM
Phyll,   I'm sorry to hear you haven't felt well.    I hope you will feel better soon.    Heat???     I believe that we need to give ourselves permission to have some easy meals on hand especially during this hot weather.     I have started to add some of those easy fix meals to my shopping list, just in case.
Take care dear lady!......and JeanneP,   good for you taking a "me day".    You deserve it!    It is like having a mini vacation. :)
Title: Re: What's For Dinner?
Post by: phyllis on August 09, 2016, 07:54:25 AM
MaryC, you are always the kindest person.  Thank you for your concern.  I'm much better.  I have had a long history of severe migraine headaches but haven't had a bad one for a very long time, until Saturday night.  I really thought I might be having a heart attack but decided not to call EMS.  I'm always afraid of having the ambulance show up and take me to the hospital when it isn't anything serious after all.  I know....not a good attitude but that is the way it is.   ::)  Sunday was not a good day but when I got up yesterday I knew I was coming out of it.  And, yes, the heat doesn't help but the biggest part of the problem is we have had days and days of high humidity and that really bothers me.  Enough about me.....I'm doing just fine now and thank you for asking.

I tried a new Zucchini Bread yesterday.  My neighbor has given me so much of it that it has been a puzzle as to what to do with it all.  It was good but think I'll go back to my old recipe that I have used for many years.  Today I am going to shred the rest of the zucchini and freeze it in 2 c. amounts so I'll have it for later use when the mood strikes to have Zucchini bread again.  What do you all do when you have a lot of zucchini, or squash, and don't want to just waste it? 
Title: Re: What's For Dinner?
Post by: Marilyne on August 09, 2016, 12:47:38 PM
phyllis - sorry to hear about your scary health episode, and glad you're feeling better today.  I know what you mean about hesitating to call EMS for help. There are many complicated reasons for why I don't think I could ever do it for myself. I could for my husband, but I think for myself, I would rather drive to, or be driven to, the ER. (if possible of course.)

That's a good idea, to shred and freeze zucchini.  I have a large bag full, from my dil, and could never hope eat all of it before it gets soft.

Title: Re: What's For Dinner?
Post by: FlaJean on August 09, 2016, 02:07:04 PM
Yesterday we got takeout (two bowls of Baked potato soup) from Panera.  It was so good.  I admire you all who really like to cook.  The only meal I don't mind cooking is breakfast and that is my favorite meal.
Title: Re: What's For Dinner?
Post by: Joy on August 09, 2016, 04:26:47 PM
Here is an great idea for those of you who have so many zucchini and don't know what to do with them.........

While supplies from the garden is plentiful, save some for Winter, You will be glad you have it and you know like it or not, Winter will come eventually...
1. Shred zucchini and drain, squeezing out excess moisture. I always toss my zucchini for baked goods with a bit of sugar to help draw out excess moisture.
2. Measure out shredded zucchini in 1-cup portions (or whatever measure is most appropriate to the recipes you follow).
3. Freeze the pre-measured portions into "pucks" on a sheet pan.
4. When the pucks are frozen solid, toss them into a zip-top freezer bag or other freezer safe container.
5. When you want to make some holiday zucchini bread, just pull out as many pucks as you need for your recipe and let thaw while you preheat the oven and assemble the rest of your ingredients.


Joy
Title: Re: What's For Dinner?
Post by: maryc on August 09, 2016, 08:13:11 PM
Phyll,   It is strange isn't it how we think of the "crying wolf" scenario when we have symptoms in the night.   How WOULD you really know unless you began to pass out from the pain and by that time it could be too late.   I always think how foolish I would feel to put everyone to that trouble and find out it was nothing.   There has to be a better test of circumstances.     Yesterday morning I was wakened by the chirping of our Co2 alarm.    I'm not too familiar with the workings of these but figured that I'd better get acquainted.    I thought of calling our son but decided that he didn't need to get a panic call from mom at 7am.   I looked the thing over and lo and behold right on the back of it were instructions for the various noises.    It was just a low battery signal.    I did call the heating company that had provided it when we had our new furnace installed.    My simple,  yes SIMPLE  :-[ question to them was whether or not it required a regular or rechargeable battery.    Regular was the answer, in case anyone else wonders.

In regard to Zucchini,  this summer has been so hot and dry here in NY that an over abundance of zucchini has not been the problem.    We've had two small ones all summer from four plants.! :(    If we really want to have zucchini,   I'll have to go to a market for some.   Our tomato plants have lots of green tomatoes but they aren't turning red very fast.    We've had two pretty nice green peppers but they are slow, slow, slow!

FlaJean,   The Panera's Baked potato soup sounds good and I've noticed that our local grocery store carries it in the take out section.   I might just try it.    My DD and I had lunch at Panera's last week one day.   I like their French Onion soup and I had it with a half veggie sandwich.   That sandwich had something very tangy in it.   When I asked they said it was hummus with cilantro.  yum, yum!

Today we are having left overs of a sweet and sour meatball dish over rice.    This recipe was on a cereal box and called from crushed cereal with sausage and a sweet and sour sauce made with pineapple.   We liked it and thought the meatballs and sauce alone would be a good hor dourve
Title: Re: What's For Dinner?
Post by: JeanneP on August 09, 2016, 08:33:08 PM
I didn't think that Zucchini would freeze. Sort of like cucumbers. so much water. But doing like Sue says. Getting the water out then spreading in on sheet to freeze before putting in bags. May try that. I love Zucchini Bread along with Banana Bread. Need to make some. 
Title: Re: What's For Dinner?
Post by: Mary Ann on August 09, 2016, 08:37:48 PM
In 2005 when I was living alone, as I went to bed, I felt weak and found breathing difficult.  I lay in bed for a while with no improvement and I knew I could not continue like that so I started toward the kitchen where the phone was.  Before I got there, my legs gave out and I found myself sitting on the floor.  I got enough strength to reach up on the wall for the phone and I called 9 1 1.  I managed to turn on the porch light and unlock the storm door.  We have a rescue squad from the fire department, which is a block or two from my home and they were here in short order.  They got me into the ambulance and brought my purse and clothes (I was ready for bed).  After some tests at the hospital, I was admitted and it was discovered I had a couple blood clots and I was in the hospital for a week.  So if you don't want to call 9 1 1, I'd advise you to call a relative.  In 2005 all of my relatives were out of town, Norm in Florida, Terry and Tom in Holland MI.  I think I would not be here if I had not called 9 1 1 for myself.

I like Panera's broccoli cheese soup.

Mary Ann
Title: Re: What's For Dinner?
Post by: maryc on August 12, 2016, 01:33:04 PM
Mary Ann,   That was a scary experience for you.    Glad that it turned out all right.    It does make one think about such things!
Title: Re: What's For Dinner?
Post by: JeanneP on August 12, 2016, 07:40:30 PM
Making some of the Oriental Chow,chow for the freezer and did about 8 packets of Rice.
My SIL had a whole bag of Tomatoes for me again when I went over yesterday. I use to make a lot of Tomato Sauce and Juice but don't this year. Was not using it up. So Passed a lot of them to friends.

It is looking like maybe it could rain tonight. Not had any for over 3 months.
All seems to be falling In Louisiana Again. Just say all the flooding . Those poor people out of their homes again
Title: Re: What's For Dinner?
Post by: angelface555 on August 12, 2016, 08:06:47 PM
I have not been hungry or I should say as hungry as I should be. I have days where nothing looks good to me, or it seems like too much trouble to make. This morning I had some bran flakes w/o milk or sugar, and it is now 4:08 and I'm still not hungry.
Title: Re: What's For Dinner?
Post by: Mary Ann on August 12, 2016, 08:51:15 PM
Patricia, I've done that - eaten breakfast late morning, then having it be around 5:30 and I realized I had not eaten and still not hungry.  But I do eat something in early evening because I know I'd be hungry in the middle of the night and that's not good.

Mary Ann
Title: Re: What's For Dinner?
Post by: JeanneP on August 12, 2016, 10:10:53 PM
I just keep a few cans of the Liquid meals that they give to the people that need building up in Hospitals. If I don't feel like eating a meal I just drink one of those. Doesn't happen often. If I have a late breakfast that is always a healthy one I can just drink one of them and then eat a light dinner about 6pm.  Not good to go to bed on a empty stomach. Always taught that.
Title: Re: What's For Dinner?
Post by: JeanneP on August 15, 2016, 02:26:59 PM
This sound like a good way to do them also.


    Appetizers  Zucchini Roll Ups.
   
 
← Parsnips, root vegetables make latke redeux
Holiday cookies include vegan recipes â†'
Roll up a savory bite of fried zucchini


Zucchini roll-ups are a quick and savory appetizer to serve for Thanksgiving.

They are more plentyfull in Summer and also taste better.

.
Jeanne




Zucchini Roll-Ups are crispy, tangy fried strips of tender zucchini with a zesty surprise tucked inside â€" capers. I’ve adapted the recipe to include shavings of Parmesan (because almost everything is better with Parmesan!), but that is certainly optional.

This recipe would be great in the summer when garden zucchini is prolific, but good zucchini can be purchased any time of year, so it’s worth finding some now to make these tasty little bites.



Zucchini Roll-Ups

Two medium zucchini, ends cut off and sliced thinly lengthwise

2 eggs, beaten

Splash of milk

1 tablespoon chopped fresh parsley

Salt, freshly ground pepper, to taste

1/4 teaspoon paprika

Thin shavings of Parmesan cheese

About 1/4 cup of capers, rinsed well and patted dry( I don't like these )

All-purpose flour for coating

Vegetable oil for frying

Fresh lemon wedges

Toothpicks for securing

Beat the eggs in a large pie plate or shallow bowl. Add the milk, parsley, paprika and season with salt and pepper. Drop the zucchini slices in the beaten egg mixture and coat them well. Shake off excess egg mixture and dredge the slices in the flour, placed on a large platter.

Heat about 1/4 cup of vegetable oil in a heavy skillet and fry the slices until golden brown.

Drain on a brown paper bag and pat to remove any excess oil.

Lay the slices on a work surface or large platter and place a few shavings of Parmesan cheese on each one, and about 6-8 capers on each end. Roll up the slices and secure each one with a toothpick.

Arrange on a serving platter and squeeze fresh lemon juice over them before serving.

 
Title: Re: What's For Dinner?
Post by: phyllis on August 15, 2016, 03:01:06 PM
Thanks, Jeanne P.  Think I'll try this tonight.  I don't have fresh Parmesan so think I'll roll a chunk of Cheddar up in them.  Light and healthy for a side at dinner tonight.
Title: Re: What's For Dinner?
Post by: JeanneP on August 16, 2016, 06:58:55 PM
Was a favourite dinner today. Fish, chips and Peas. So good.  Missed lunch and so ate dinner early.
Title: Re: What's For Dinner?
Post by: angelface555 on August 16, 2016, 07:23:17 PM
It is too early for dinner here, but I plan on hamburger with spices and onions on a flour burrito. Altho that may change as I'm not too keen on the work involved today.
Title: Re: What's For Dinner?
Post by: phyllis on August 17, 2016, 08:48:32 AM
I stopped by the French Bakery yesterday afternoon and brought home a baguette.  I made Bruschetta with them for dinner using chopped fresh tomatoes from my neighbor's garden.  They were so good!  Finished off the meal by sharing a chocolate pastry with my son.  Decadent and delicious!  I'm really enjoying summer's bounty of fresh vegs. and fruit and the convenience of a good bakery so close to me!
Title: Re: What's For Dinner?
Post by: FlaJean on August 17, 2016, 11:47:59 AM
We had hamburgers yesterday.  Our local market had nice big sirloin hamburgers as a sale item.  One hamburger makes two hamburgers for us.  We have had such delicious tomatoes this year from a local market.  Really taste like they came out of our garden.  We used to always have a big vegetable garden when the children were home.
Title: Re: What's For Dinner?
Post by: maryc on August 20, 2016, 08:39:40 PM
FlaJean,   The hamburgers in the store do look large.      Our local grocery advertises a fresh hamburger bar and I looked at it yesterday and all of the burgers were 1/4 pounders......they would make two for sure.      We are finding that one meal of most anything will do for the two of us these days.    Isn't that nice????   It should be saving on the grocery bill but I guess I'm buying a few more convenience foods that keeps  the bill up there anyway.     We still save in many ways that takes care of the overage at the grocery.  ;)
Title: Re: What's For Dinner?
Post by: FlaJean on August 21, 2016, 07:20:02 PM
My daughter and son-in-law were over today, but I didn't have to cook.  My son-in-law is a really good cook.  They are in the middle of painting their living room and dining room so they brought the food.  He made a delicious pot roast with those little potatoes, carrots and fresh green beans.  While the food cooked we had fun playing dominoes.  There was enough left for all of us for leftovers.  It was the best pot roast ever.
Title: Re: What's For Dinner?
Post by: Joy on August 21, 2016, 11:37:29 PM
Jean,  your dinner sounds so good.  I am hungry for some fresh green beans.  I like to cook them with a smoked neck (there is another name for that..... Westphalia, I think it is called) that is what my mother used and I love it.  Just doesn't seem worth the trouble fixing it for just me. I like the little red potatoes in with the beans. 

You mentioned that you played Dominoes.... Do you play Mexican Train or Chicken Scratch???    I play that with a group here where I live.  Mainly Mexican Train... we have a lot of fun, because several of the ladies keep forgetting what to do and that gets us all laughing.  Each time we play,  I always say that you'd think we never played before.  Some have a hard time remembering the rules, and it really is an easy game to play.

Joy
Title: Re: What's For Dinner?
Post by: FlaJean on August 22, 2016, 11:28:54 AM
Joy, we played Mexican Train.  My son-in-law doesn't like to play games but he is a good sport and will play occasionally.  I like the little potatoes cooked in the beans also.  It's hard cooking for one.  A lot of foods I used to cook when the family were home I don't cook anymore because Larry is a picky eater and it isn't worth the trouble to fix for one.
Title: Re: What's For Dinner?
Post by: JeanneP on August 22, 2016, 12:39:44 PM
Jean. Dinner sounds good. Great to have a man that can cook. Never found one I would trust in kitchen. Not even good outdoors.
I loved playing Dominoes but not played in US. Play when in UK.  I like the Tri-onimoes . I brought a set back with me a few year ago but seems that nobody plays games anymore.  I am not into Bridge which seems to be the thing. Tried but never caught on.  I talk to much.
Title: Re: What's For Dinner?
Post by: Cottoncandy on August 26, 2016, 05:50:04 PM
Does anyone have a good recipe for chicken and dumplings?  My dumplings are not soft and tender.....CC
Title: Re: What's For Dinner?
Post by: JeanneP on August 26, 2016, 10:14:35 PM
Candy.  Just buy a small box of bisquick. I found that the recipe on box were as good as I could make from scratch.
Title: Re: What's For Dinner?
Post by: angelface555 on August 26, 2016, 10:51:14 PM
Candy, buy some refrigerated biscuits and tear them into fourths. Then toss the fourths into liquids the same as with dumplings.

Or:

http://allrecipes.com/recipe/218562/super-easy-chicken-and-dumplings/
Title: Re: What's For Dinner?
Post by: JeanneP on August 27, 2016, 01:52:58 PM
The Biscuits were just like rubber to me. I like the Bisquick as more like making from scratch. I use it for a lot of things.
Title: Re: What's For Dinner?
Post by: angelface555 on August 27, 2016, 02:23:30 PM
Jeanne, you have to use/ watch  the biscuits in the liquid as you would do dumplings. Bisquick is okay for some things but I find it too coarse for others such as shortcake.
Title: Re: What's For Dinner?
Post by: Mary Ann on August 27, 2016, 07:07:08 PM
Patricia, I love Jiffy Mix (same as Bisquick) for shortcake.  I have some of my mother's old cake pans. ones that have a thing on the bottom to run under the shortcakes (bad description, I know).  I like to cut the shortcake in half and butter the bottom half, then put strawberries in between and on the shortcake and eat it while the shortcake is still warm.  I also like milk on my shortcake. 

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on August 27, 2016, 07:23:31 PM
MaryAnn, somehow I thought that Jiffy mix was more yellow as if made with corn? I'm probably wrong as it has been years since I first saw and used it in Florida in the seventies. I know it has been awhile as I recently learned that my then husband's ship, the Saratoga has long been decommissioned and mothballed.

I'm sure we have Jiffy mix here in the groceries. I'll have to look for it. I tend to use flour as a cheaper, more plentiful alternative and since I make biscuits, pancakes, pie crusts from scratch I never actually use it, Bisquick or Jiffy mix. I take that back. I remembered making those impossible cheeseburger and hamburger pies a time ago with Bisquick. I no longer make crusts, I buy them or do without these days.And pancakes, etc. are a no-no while I'm dieting. Thirty-three pounds since last August and twenty-five more to go.
Title: Re: What's For Dinner?
Post by: Mary Ann on August 27, 2016, 08:21:15 PM
Patricia, I don't think Jiffy Mix is yellow.  To me it is the same as Bisquick.  It used to be much less expensive than Bisquick and still is cheaper, but the difference is not so great.  I used to make a dessert with canned cherries, then put half of the Jiffy cake mix dry ingredients on it, then spread with butter slices of melted butter.  It made a great dessert.

Mary Ann
Title: Re: What's For Dinner?
Post by: maryc on August 28, 2016, 01:43:57 PM
Could there be some confusion here between the Jiffy Mix baking mix and the Jiffy Mix cake mix and/or cornbread mix?     The baking mix is similar to bisquick for pancakes, biscuits and such.   I haven't found the Jiffy Mix cake mixes in a while and recently wanted to make  an upside down cake in just a round layer pan....not too big.    I divided a regular yellow cake mix in two parts and it was perfect for a small cake. :)
Title: Re: What's For Dinner?
Post by: JeanneP on August 28, 2016, 01:48:15 PM
I think Different Company's . Bisquick is one Co. Under Betty Crocker Co.  Jiffy mix is just a cheaper brand. Under  The Jiffy name sells a lot of things.
Only time I will make a quick 6 cupcakes in my Toaster oven. I keep packets of Believe called Martha White Cup cake mix. They turn out good. I am just not into Eating cake. Pies my thing.
Title: Re: What's For Dinner?
Post by: JeanneP on August 28, 2016, 03:44:44 PM
Don't know what I can call this that I am fixing for a late lunch/dinner today.
I am getting low in the freezer. had nothing defrosted and so.  Making some kind of a Goulash.  Had some cabbage. Carrots. Potatoes Onions all chopped up together in a bag. found 2 Sausages. Some Butter beans from yesterday.
Put some tomato sauce in. Think that is about it. Just tasted it. Pretty good. Will have to do. I ate a healthy breakfast and will snack a little tonight.
Title: Re: What's For Dinner?
Post by: angelface555 on August 28, 2016, 04:34:50 PM
maryc, I think you're right as I hadn't heard of the Jiffy baking mix, just the cornbread. I saw the Martha White brand name in the South, but I never saw it here or in the Western states.

I tend to frequent the farmers markets or the ethnic groceries. Walmart and Fred Meyers tend to be the same in prices and content while Safeway, has higher quality and higher prices.

I do enjoy the smaller versions and spice mixes of different ethnic markets as well as the food and good conversation. I was in at the Hmong store last week and saw something that intrigued me. However, I was walking and had to pass regrettably.

The clerk saw me looking and explained the mix to me, and when I told her why I was passing it up, she called her son and said he would give me a ride and he carried it up to my apartment as well as refusing a tip! You would not see that in Walmart or Safeway!
Title: Re: What's For Dinner?
Post by: Mary Ann on August 28, 2016, 08:39:39 PM
MaryC - There is the Jiffy Mix like Bisquick, there also are Jiffy cake mixes, Jiffy biscuit mixes, Jiffy frosting mixes, Jiffy cornbread mix.  All are made by the same company in Chelsea MI.  Except for the Jiffy Mix, the rest come in small boxes.  I just made a shortcake with the biscuit mix.  If I had made biscuits, it would have made 10-12 biscuits, either rolled or dropped.  I have used their products for years and they're good.

Mary Ann
Title: Re: What's For Dinner?
Post by: FlaJean on August 28, 2016, 08:52:43 PM
I've used Jiffy cornbread mix and it is good.  I occasionally use Bisquik for pancakes, biscuits and have also used the Bisquik recipe for making oven fried chicken.  I was tired today so it was just sandwiches for us.  They were filling and an easy clean up.

Angel, that was really nice to have that delivery help.  No, I'm sure that wouldn't happen at one of these big box stores.  Read in the local paper that some of the Walmarts here are starting a new service.  You can call in and give your grocery order and they will bag and bring to your car and you can pay from your car.  The service is FREE.  I'm just wondering if they are running a marketing ploy and if it works they will start to charge.  Of course, it wouldn't help people who don't drive.
Title: Re: What's For Dinner?
Post by: phyllis on August 29, 2016, 09:18:52 AM
I have used the Jiffy cornbread mix but tend to prefer the smaller individual packages of Martha Washington cornbread.  They have one with no sugar and that is what we like.

I have used the Jiffy cake mix in the past for a hurry up, small cake or with a canned pie filling for those Pudding Cakes.  But, mostly for biscuits, pancakes, etc.  I use Bisquick simply because that is what my mother used so I grew up with it.  I didn't see the need to change.

Tonight's dinner will be left overs from yesterday....YAY!  I made a nice beef roast yesterday with Yukon potatoes and stewed tomatoes and zucchini with a, new-to-me, mix for Salty/Caramel Lava cupcakes for dessert.  They were OK but not real good so doubt that I'll buy them again.
Title: Re: What's For Dinner?
Post by: maryc on August 29, 2016, 11:17:54 AM
Speaking of delivery for groceries, etc...... I met a young woman a couple years ago who has several young children.    She told me that she orders all of her groceries except fresh meat and produce from Walmart.com.    It is delivered to her door and orders over $50. are shipped free.   I have placed orders for things that I used routinely and liked the system.    It is nice especially in the cold and snowy months to have heavy items delivered.   I know that such things as paper towel, toilet tissue and laundry detergent often are better buys at the local grocery (loss leaders) but in some cases it is well worth the extra cost to have it at your door.

  It is strange isn't it that groceries delivered to the home was pretty common in days gone by and after many moons it is becoming more available again.  Back in the '50s we had friends whose husbands formed a small company that made home delivery for Loblaw stores in our community available for a small fee.  They were quite busy just working that along with their regular jobs.  Our local grocery offers delivery for a small charge which is quite nice for persons who don't drive.    They have a clerk who takes the telephone orders and fills them for the delivery.   I often see her around the store filling the orders.
Title: Re: What's For Dinner?
Post by: FlaJean on August 29, 2016, 01:13:33 PM
You are right, Mary, about grocery delivery in years past.  When I was small my mother had deliveries made by our local grocer.  His son did the deliveries on a bicycle with a big basket on front.  I had forgotten about that.
Title: Re: What's For Dinner?
Post by: angelface555 on August 29, 2016, 01:44:17 PM
Here we have locally driven in prescriptions only. All the stores do have to order for Bush communities, but they add in the cost of groceries, cost of freight with the mail plane and then add an extra 15 or more percentage overall.

There are also small startups that will pick up groceries or other items for you, but they seldom last as their prices are also prohibitive!

Cleaning services are the same. One flier came in the mail last week offering cleaning for 15.00 dollars an hour with your cleaning supplies only!
Title: Re: What's For Dinner?
Post by: Mary Ann on August 29, 2016, 04:35:14 PM
Patricia, I checked our two local chains re delivery and neither has that service.  The largest (Meijer) has a service where you can call in your order and they will put it up then you pick it up from one store only.  If I want the service, fortunately the store is only a couple miles from me.  I have my own delivery service - Tom - so I don't need it now.  I think we have some local stores that will deliver, but they're limited in what they carry.

Mary Ann
Title: Re: What's For Dinner?
Post by: JeanneP on August 29, 2016, 05:00:16 PM
Now I have always liked going grocery shopping. More than I like going to malls.  3 Big grocery stores are withing 5 min. of me. Meijer is one of them.

Would you believe it. this morning I stopped by "Dollar tree" and spent $31. Which means 31 things I bought.  I like those stores also.  They were things I needed.
Title: Re: What's For Dinner?
Post by: angelface555 on August 29, 2016, 10:06:15 PM
MaryAnn, it would be nice to have a grocery delivery here such as  June and GloriaZ. have spoken of. I also would love to have an affordable housecleaning service. Both seem like pipe dreams now although I too remember grocery deliveries long ago.

I make just enough to get by but am told I make too much for any assistance. However, I went with a friend to help her with her bimonthly food box. I was shocked as it had one large box of raisins, 2 packages of three small boxes of raisins and one small jar of peanut butter, one bag of dried cranberries, one bag of walnuts and one tuna sized can of chicken. That was it for two weeks!

I called the food bank and learned people don't donate in the summer, the holiday season is better and for 5.00 they can have lunch at the Senior center. Really!?  Meals on Wheels, who I called next for her only delivers if you are incapacitated or housebound I ended up giving her some of my food and wondered if it is a couple, do they get two large boxes of raisins?

I am lucky to not only have SS but also friends who continue to pass along their surplus game when cleaning out their fridge.

Jeanne, we do not have a dollar store here but there is one called, a dollar fifty store!  ;)
Title: Re: What's For Dinner?
Post by: Mary Ann on August 30, 2016, 09:26:13 AM
Patricia, I'm amazed, maybe shocked, at what was in your friend's food box.  I guess she could make a chicken salad, kind of, but what would she do with all of the raisins left over.  I think our Meals on Wheels delivers to more than just handicapped people.  I am fortunate that my pension and SS cover most of my expenses and now that Tom has a decent paying job, he often foots the bill when we eat out.  When he first came here, he had no job, nor did Annie.  She doesn't live here any more but does come to do things for me when she has time.  She works for her boyfriend and is "on call" almost all day long. 

I think we're in for another warm day today, but then I think we'll be in the 70s which will be good sleeping weather.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on August 30, 2016, 03:31:45 PM
MaryAnn, what we deliver and donate is on us, but many of the mall stores here no longer give as they used too. Most of the Scandinavian countries and France have made it a law for groceries to donate their old foods, why not here? I don't know why they're now throwing food out here.

There are day-old bread and bakery outlets here, but they also cost just a little less. There are also many shelters, but since they've lost grants, they have initiated programs to get people back on their feet and out again. One shelter calls it the 30-90 day plan where you pay 12.00 a day if you have any money coming in or do four hours of labor daily.

I called for my friend, but she is adamant in staying in the home her husband bought them when she was first married and raising their family. The shelters have free meals at certain times but she, like me, doesn't drive, and the bus only goes to a block away, and neither of us is comfortable walking, and she wouldn't go alone. So I'll continue to bring her food and see what I can drum up among people I know. The sorrowful part is she's not an exception but the rule.

Our days are now colder with nights in the lower fifties and just reaching seventy before it begins to cool off again. It's time to think about bringing my plants back in from the balcony.

I have been eating out more often than I should and at home tend to have one large meal in the late afternoon. I am bored with what I have been eating, and that is a sad state of affairs when I think of my friend and all those like her. She is not old enough, in her early fifties, for senior assistance, nor is she disabled other than just growing older but she has never worked or spent that much time away from home.
Title: Re: What's For Dinner?
Post by: JeanneP on August 31, 2016, 05:36:37 PM
A easy on to start out children wanted to cook

BUTTER BRICKLE BARS.

SALTINE CRACKERS
1 CUP BUTTER
1 CUP BROWN SUGAR
1 1/2 CUPS CHOCOLATE CHIPS
Line a cookie sheet with tin foil. Place a single layer of saltine crackers on the sheet. Cook butter and brown sugar for 3 minutes( but if doing  in Microwave.  Watch it.) Pour on Crackers
Bake for 5 minutes at 400 degrees
Remover from oven and sprinkle with chocolate chips.  Wait 2 minutes then spread chocolate chips evenly over butter and sugar layer. Let cool and cut into pieces
You can also use Ritz crackers and Heath Milk Chocolate Toffee Bits, for example
Title: Re: What's For Dinner?
Post by: angelface555 on September 02, 2016, 06:08:52 PM
Palmer, a town not too far from Anchorage, just had their fair and a new pumpkin winner. The winning pumpkin was 1,469 pounds.It is quite a pumpkin growing contest there and has been for many years.
Title: Re: What's For Dinner?
Post by: so_P_bubble on September 06, 2016, 04:27:07 AM
Want to see old friends, go down memory lane? 

http://www.seniorsandfriends.org/index.php?topic=234.msg43347#msg43347 (http://www.seniorsandfriends.org/index.php?topic=234.msg43347#msg43347)
Title: Re: What's For Dinner?
Post by: JeanneP on September 08, 2016, 05:42:45 PM
With the big storm on this morning it got cool enough for me to make a Shepherds pie. Made a big size so will do 4 meals. Not done one all summer as it was so hot.
Got all the filling done  on top of stove and so could just put it under the broiler for 10 minutes. No oven.
Rain gone now and it is getting up to high 80s again. Will have to put A/C on but at least the house got a good airing out.
Title: Re: What's For Dinner?
Post by: JeanneP on September 08, 2016, 08:45:58 PM
Wish I had one right now..



   CHOCOLATE CARAMEL BARS

Have nothing sweet to eat in the house. Should have made some when I was browning the Shepherds Pie




ngredients
For the Crust

    4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
    1/4 cup packed light-brown sugar
    1 1/2 cups all-purpose flour
    1/4 teaspoon table salt

For the Chocolate Caramel

    10 1/2 ounces milk chocolate, chopped (2 cups)
    1 1/2 cups granulated sugar
    1/4 cup water
    3 ounces (6 tablespoons) unsalted butter
    1 cup heavy cream
    1/2 teaspoon table salt
    1 tablespoon sea salt, preferably fleur de sel

Directions

    Preheat oven to 350 degrees. Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.

    Press dough evenly into pan, and bake until lightly browned, about 30 minutes.

    Make the chocolate caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.

    Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars.

Title: Re: What's For Dinner?
Post by: maryc on September 14, 2016, 05:16:53 PM
   We will be entertaining some English/Canadian friends soon for a coffee.....not tea but coffee drinkers!      I decided that scones would be good for a light refreshment.    My late MIL spoke longingly about scones many times over the years.   She was from Scotland and I'm sure that her memory of scones was quite special though she never attempted to make them.....that I know of.   Now with the Internet and the huge resource for recipes I felt sure that we could turn out a decent scone. ::)    What could be so hard about it.     I did a trial batch this afternoon and it was a failure.......dense and heavy.   In days gone by I could make a really good baking powder biscuit but that knack has gone from the lack of practice.   I ran across an interesting article today about making scones that I will share here with you all and perhaps someone like our true English gal JeanneP can share a secret or two with me.

https://www.theguardian.com/lifeandstyle/wordofmouth/2010/apr/22/how-to-make-perfect-scones
Title: Re: What's For Dinner?
Post by: JeanneP on September 14, 2016, 06:14:43 PM
First Bring up Baking with Martha Stewart.  She has a good one.  I have not made any for a long time.  Will look in my old British Baking book if you don't like hers. I did use hers awhile back.  I think you can bring her up on You Tube making them also
The thing is not to handle the dough with hands. Just bring it together with a fork. roll out gentle.
http://www.marthastewart.com/874310/rich-cream-sconeshttp:
Title: Re: What's For Dinner?
Post by: phyllis on September 15, 2016, 08:05:22 AM
Scones, like our American biscuits, are better, IMO, if they are made with All purpose flour and fresh baking soda.  I don't like using self-rising flour because I'm never sure how fresh it is.  And, just as the article writer said (and Jeanne, also) don't handle it too much and don't roll it too thin.  Unlike Jeanne, I do use my hands to lightly knead the dough before I roll it out.  And I prefer dried cranberries in my scones rather than currents.  We had wonderful fresh scones in Scotland but my all-time favorite breakfast roll was the Scottish bap.  I've tried to make them here with American flour and ingredients but they never turned out as good as those in Scotland.
Title: Re: What's For Dinner?
Post by: angelface555 on September 15, 2016, 11:53:59 AM
Phyllis, I have heard of scones before, had them for afternoon tea a few times at church, made by a British friend But I hadn't heard of baps so I turned to Google.

"Scottish Baps also called buns when homemade are fresh soft pockets of bread that are perfect for a sandwich.
Just recently I started making buns again because the numbers in our budget were just getting too high.
As you all know I love to be busy in the kitchen and looking for ways to help lower our grocery budget.

What are flour baps and how long do they keep for?
In Scotland we call buns flour baps as mentioned and to be honest they are so easy to make you won’t ever buy buns again.
The small round buns or baps are fluffy inside and keep really well, up to 5 days without going hard. The freshness factor is great because my family loves to have toasted buns on the weekend with my homemade jam or carrot marmalade.
We also like to stuff them with luncheon meats and cheese or butter and eat with homemade chili, stew or soups.  You can have these hot fluffy flour baps ready to eat with-in a couple of hours. If you are anything like us we love to enjoy buns hot out of the oven too."

http://canadianbudgetbinder.com/2015/05/24/traditional-scottish-baps-or-buns/
Title: Re: What's For Dinner?
Post by: JeanneP on September 15, 2016, 01:30:38 PM
No matter how hard I try to follow my British Recipes they never turn our like what one gets in the U.K . My aunt passed away few years ago and she was a professional Pasty Chef for 40 years there. Made me things to eat all the time I ws there. Showed me how. Give me recipes.  Just dont turn out the same.
One thing is their Flour, Butter etc. Every where in UK is lot different than In USA. Same with Europe.
Now Baps or more or less just like what we call Hamburger Buns here.  I alway use them if I make hamburgers in UK.  Sort of a little bit lighter then HBs here I think. Again it the flour and butter.
Now in US you can find lots of things with the UK names on. NOne taste the same as the ones in U.K.  Tea is a lot different even though will use the same name. Even the Cadbury  Choc. bars and different biscuits (Cookies) same thing. I notice lots of it show. Made In Canada
Title: Re: What's For Dinner?
Post by: phyllis on September 15, 2016, 03:29:14 PM
I think it is the flour, Jeanne.  Not the same as our All Purpose flour here in the states.  The baps we had in Scotland were not as soft on the outside as hamburger buns and were round, not square.  Not hard but a little firm and when you broke them open they were the lightest, airiest texture on the inside.  The small hotels that we stayed at in Scotland always served them as a breakfast bread.  So much better than that cold, hard thing they called toast and served in a toast rack.  Sorry, Jeanne, but that wasn't toast as far as Tom and I were concerned.

Angel, that is close to the recipe that I tried here when we got home.  Just wasn't the same and I think it is the difference in the flour.  The same thing for British tea.  I love the tea that we got in tea rooms..so much better than we have here.  I think it is the difference in the water.  Now, as for coffee, American coffee is a whole lot better than British coffee.  Sorry again, Jeanne.
Title: Re: What's For Dinner?
Post by: angelface555 on September 15, 2016, 04:43:15 PM
Phyllis, I certainly agree with that. Here in Alaska, our water is pure. So much so that we export it to Asia, and we hold world championship ice carvings each March that includes worldwide carvers because our ice is so pure, it's like glass.

In the states, even Seattle, it doesn't have that purity of taste. So I can see where flour or butter or other items would not be the same.
Title: Re: What's For Dinner?
Post by: JeanneP on September 15, 2016, 05:28:54 PM
Yes. A lot has to do the the Water in the US.  After all these years it still bothers my skin. Have to watch the soap I use also in Laundry. showering. etc.  I go back to UK ind in a week I get the clearest skin.   I just never use it to drink or make tea , Cook Veg. etc.  Use bottle water and also fill Gal. containers out of the machines that supply pure water.  They just put to much stuff into the water here before it comes through the pipes.   And we in Illinois suppose to have good water but it still taste awful about 4 times a year its like has bleach in it. Can smell it.
People tell me it is because I was not raised using it. If from a baby would be fine.
Now my daughter was very young when we came and it was hard on her for about a year and now she is O.K. with using it.
Title: Re: What's For Dinner?
Post by: maryc on September 16, 2016, 06:01:05 PM
Thank you ladies for all the interesting input on making scones.    DD, Debby and I both have made a pilot batch.    She made orange poppy seed that were light and good.    I made raisin cinnamon and mine were ok but not as good as hers.    She used a recipe from her Scone Cook Book and I may use that recipe but use cranberries in mine.   It is fun to have this little project going on.   I haven't decided on whether or not to experiment with the various suggestions for Devonshire Cream but I do have orange marmalade and strawberry preserves.

I like the sound of the Scottish Baps and will pursue that soon.    We like something different for toast in the morning.     Phyllis you are so right about the dry cold toast!!!     We went with friend to Kitchener, Ontario several years ago to Octoberfest.    Our lodgings were at a private home that provided rooms and breakfast.   The hostess was very sweet and we enjoyed visiting with her BUT she did serve the toast in a toast rack and proceeded to visit with the gentleman who was traveling with us while the toast sat there getting colder and colder.     I was waiting for her to start the meal either with grace or just to go ahead so by the time we had our breakfast the toast was like hard tack.   We enjoy our toast warm and with the butter melted.     We can laugh about it now.
Title: Re: What's For Dinner?
Post by: angelface555 on September 16, 2016, 08:35:03 PM
When my sister was in England for a month way back when, she said their beer was served warm and their toast cold, but they were some of the warmest folks she met while in Europe. The French, according to her, did not merit that distinction.

A side note to that is the Italians were, to her, very friendly. So much so that she brought a young man home with her for three months before he went on to New York.
Title: Re: What's For Dinner?
Post by: maryc on September 23, 2016, 05:54:51 PM
Well,  I'm back to give a report on my "Scones project.     I should say "OUR scones project because my daughter was my partner.   She has had a Scones cookbook for a while and was anxious to get on with it when I mentioned it.   Our friends were former neighbors whose children grew up with ours and it was so good to be able to see them all once more.    The scones were good according to the guests.

    Debby and I had to laugh about the variety of directions.    She commented that the ingredients are basically the same in each recipe though some call for baking powder and some for baking soda and some for a bit of each.  Debby made orange/poppyseed and orange cranberry.    I made apple cinnamon.    I found directions for making a cream similar to Devonshire cream.   It was simply cream cheese whipped together with sour cream and sweetened to taste.    That was pretty popular though we served preserves also.   I thought you would like to know.   

This morning I split some of the leftovers and toasted them for breakfast.    I really liked them better toasted though they were very crumbly.
Title: Re: What's For Dinner?
Post by: alpiner1 on September 26, 2016, 03:29:49 PM

Artichoke Rice Salad
1 ( 7 oz , ) Rice A Roni
3 or 4 green onions , thinly sliced
1/2 green pepper , chopped
sliced pimento green olives sliced
2 jars ( 6 oz, ) marinated artichokes , chopped
1/2 tsp . curry powder
1/2 c . mayonaise
Cook Rice A Roni according to microwave instructions on box . Let stand to cool . Drain artichokes & save narinade  in a small bowl . Add all vegetables  to cooled Rice A Roni . Combine marinade with curry powder & mayonaise . Add to Rice A Roni & mix altogether . Chill .
* It gets better if made a day ahead of time .
Title: Re: What's For Dinner?
Post by: angelface555 on September 26, 2016, 05:12:00 PM
maryc, I'm going to pick up some supplies and try a few scones after shopping, Wednesday. One of our deacons is an English war bride and she often hosts a full English tea so I have had scones before and I enjoyed mine with orange jelly and raspberry jam.
Title: Re: What's For Dinner?
Post by: JeanneP on September 28, 2016, 06:46:53 PM
I havn't make scones for awhile either. After seeing a packet in the Bakery today at 4 for $3.99 decided I will make some soon.
Title: Re: What's For Dinner?
Post by: angelface555 on October 01, 2016, 05:13:59 PM
Apple Butter Muffins. Recipe at bottom of the page.

http://www.plattertalk.com/apple-butter-muffins/
Title: Re: What's For Dinner?
Post by: maryc on October 01, 2016, 05:51:54 PM
Hi Angelface,   I'm saving the Apple butter muffin recipe for future reference.....not too too future as we are smack in the middle of apple season here in Western NY.    :)

We like baked apples but find it hard to enjoy the whole apple so just this week I cut and cored and apple,  then proceeded to slice the quarters in sort of thin slices.    I  sprinkled it with a little brown sugar and a bit of cinnamon sugar,   microwaved it for just a few and it was yummy.....alone or with a little vanilla ice cream.
Title: Re: What's For Dinner?
Post by: FlaJean on October 01, 2016, 08:16:07 PM
Maryc, that sounds yummy and easy.  I just got some apples and will give that a try.
Title: Re: What's For Dinner?
Post by: angelface555 on October 01, 2016, 10:56:45 PM
I agree, that does sound good!
Title: Re: What's For Dinner?
Post by: angelface555 on October 02, 2016, 02:00:38 AM
Fresh grapes take surprisingly well to pickling. Add these sweet-tart orbs to a cheese platter, or you can pulse them in a food processor just to the consistency of a relish.

You’ll need a clean, quart-size jar. (FYI, these are not waterbath-canned.)

Make Ahead: The grapes need to cure in the refrigerator for 24 hours before serving, and then they can be refrigerated for up to 3 weeks.

SERVINGS: 

Tested size: 10-20 servings; makes 1 quart

INGREDIENTS

1 1/2 pounds red and/or black seedless grapes, stemmed and rinsed well
1 1/2 cups white wine vinegar
1 1/2 cups sugar
1/4 teaspoon kosher salt, plus a pinch
1 1/2 teaspoons whole black peppercorns
One 3-inch cinnamon stick
1 1/2 heaping teaspoons green cardamom pods, crushed
1 dried small red chili pepper
3/4 teaspoon ground allspice
DIRECTIONS

Place the grapes in the jar.

Combine the vinegar, sugar, all the salt, the black peppercorns, cinnamon stick, cardamom, dried red pepper and allspice in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low; once the sugar has dissolved, cook for 3 minutes, then remove from the heat to cool until barely warm.

Pour into the jar with the grapes, then seal the jar. Let cool to room temperature, then refrigerate for 24 hours. Discard the cinnamon stick if refrigerating for longer term (up to 3 weeks).


RECIPE SOURCE

Adapted from “The Gefilte Manifesto: New Recipes for Old World Jewish Foods,” by Jeffrey Yoskowitz and Liz Alpern (Flatiron Books, 2016).

Tested by Bonnie S. Benwick.

Title: Re: What's For Dinner?
Post by: Joy on October 02, 2016, 07:19:32 AM
Patricia,  I love the seedless red grapes.  This really sounds good.  I have it saved and, hopefully, will remember to try making some ,  The combination of the different spices sounds really good. 

Thanks for sharing this recipe.  Would never have thought to pickle grapes.

Joy
Title: Re: What's For Dinner?
Post by: JeanneP on October 02, 2016, 03:22:34 PM
I moved Larry's recipe over to here as it was hard to find in the other forum
He makes a lot and they do sound good.  Will give a try today

   SAUSAGE MUFFINS   (Larry's)

JeanneP, the sausage muffins are made with 1 pound of sausage fried and crumbled, 1 cup of cream, 1/2 cup of whey powder,  4 eggs, 1/2 Tsp pepper and 1/2 cup of grated cheddar and 1/2 cup of Parmesan cheese.  Everything is mixed together with the sausage added last. We have two silicone muffin tins and it makes just 12 muffins and they come right out of the pan.  If metal muffin pans are used be sure to grease the sides and bottom of the cups so these will stick. "
Title: Re: What's For Dinner?
Post by: MaryTX on October 02, 2016, 03:31:32 PM
There is no flour in this recipe.  Does the whey powder substitute for the flour?
Title: Re: What's For Dinner?
Post by: JeanneP on October 02, 2016, 08:22:39 PM
Mary.  I just noticed that there was no flour also.  Can't see that the Whey is the substitute. Only 1/2 a cup.  Would be more like a Sausage Ball.
Title: Re: What's For Dinner?
Post by: angelface555 on October 03, 2016, 12:37:05 PM
From Hal;


Re: Norms Bait and Tackle
« Reply #2682 on: Today at 06:48:39 AM »
Quote
Here is a couple of substitutes for when in cooking.  One is surprising. tofu.

https://www.reddit.com/r/ketorecipes/comments/3nezid/any_substitute_for_whey_protein_in_baking/
Title: Re: What's For Dinner?
Post by: JeanneP on October 05, 2016, 01:01:40 PM

   
COLD WEATHER TIME FOR CHOWDER.

1 onion chopped
1 cup chopped carrot
1 cup diced potato
1 cup diced celery
5 cups diced, cooked chicken
4 cups water
4 tbs butter
6 tbs flour (can use cornstarch)
2 cups milk
1 cup shredded cheddar cheese
1 tsp salt.
Combine vegetables and water in a soup pot and bring to a boil, reduce heat to medium and cook until soft about 20 min.
Add chicken and butter, Stir in Flour then gradually add milk. Add cheese and salt and stir until cheese is melter
spoon into bowls and serve.
Now when cool I will put into containers and store in freezer
I found some great containers with lids to reuse. Can use in MW. Freezer .Serve in them. so pretty. Made in Newzealand.
Title: Re: What's For Dinner?
Post by: FlaJean on October 05, 2016, 01:37:35 PM
JeanneP, that sounds good.  My husband doesn't care much for chicken but I could beef.
Title: Re: What's For Dinner?
Post by: JeanneP on October 05, 2016, 04:44:00 PM
Jean.  I am not crazy about the White part of chicken but O.K with the dark and so I usually use Thighs. Got a little more flavour.  Beef would work though. For some reason I never use Beef if a recipe has shredded cheese in it. I can try lean Bacon in the above one I think.  Not pork though. Has no taste. Even maybe spicy sausage would be O.K. May try that this week. You know me. I play around. Just me to please. Years ago mine would eat anything.
Title: Re: What's For Dinner?
Post by: maryc on October 05, 2016, 10:17:03 PM
Hams were a good buy in our stores this week.    I got a nice one for about $8.00.   I will share it with DD and our good neighbor so we don't have to eat ham non stop for weeks.  I will still have some to freeze for some meals later.  Our neighbor has been cutting our lawn all summer and won't take any money so I try to cook something to share at least once a week.   He is a widower so he is always happy with most anything we have but I like to do something a little nicer once in a while.     We are so blessed to have good neighbors.

FlaJean,    I wonder if you did try the micro wave baked apple slices?    Debby and I were talking about them today and wondered how they would be if you left off any sweetener but added a little caramel sauce while they were warm.  I'm going to try it soon.   We had a new variety of apples this fall (new to me).   They are called Zestar and are nice and tart.    Has anyone here had success in doing fried apple slices.   I've tried but they seem to ends up being more like poached.....good but not fried!
Title: Re: What's For Dinner?
Post by: FlaJean on October 06, 2016, 02:38:44 PM
MaryC, yes, I did try the apples and they were delicious.  I wasn't sure how long to microwave them so did them for two minutes.  Only used one apple and that made two saucers full (a big apple).
Title: Re: What's For Dinner?
Post by: JeanneP on October 06, 2016, 06:04:49 PM
Made my first Chili of the winter. Thought the weather was getting colder the other day and decided to go ahead and put some in the Freezer. But today it is 83 deg. Will change though this weekend. So have 3 cartons of it in the freezer now. Will do that soup next week for the freezer also.
Title: Re: What's For Dinner?
Post by: angelface555 on October 07, 2016, 09:56:05 PM
For the apple lovers in all of us!
http://www.countryliving.com/food-drinks/g975/apple-dessert-recipes/?src=nl&mag=tdg&list=nl_dgr_news&date=100716
Title: Re: What's For Dinner?
Post by: JeanneP on October 21, 2016, 02:39:29 PM
Making something today that I have not had in years. Fact I think last was in UK at my Aunts 3 years ago. Friday I go through the fridge, freezer to see what left before store shopping. Had some strip steaks in freezer. big onion. lb mushrooms . Perfect to make a Steak,onion,mushroom pie. Even some butter to make the crust.  So I made 2 8 inch pies and took some of the filling to use for my lunch. Put over some mash potato's and some sprouts..  Had some broccoli. 3 strips bacon and will have some mash potatoes left and so will make some Broccoli, Cream soup for the freezer with those. Clears the fridge out.
Put my back out sleeping wrong last night so keeping on my feet walking around. Seems to be getting better. Better not sit at the computer long.
Title: Re: What's For Dinner?
Post by: maryc on October 21, 2016, 05:51:10 PM
JeanneP,   I admire how you cook so well so yourself.    So many people say that you can't cook for one but you sure do debunk that notion as does our daughter, Debby.    Your meat pies sound so good.....real comfort food!

A while ago I mentioned here getting a really good buy on a ham.    Last week I cooked the bone/w meat for a boiled dinner.   As usual there were leftovers and a couple days ago I added broth to those and made a ham and cabbage soup.   It was good.
Title: Re: What's For Dinner?
Post by: FlaJean on October 22, 2016, 01:36:43 PM
I also got a ham a couple of weeks ago and we have been eating it off and on.  Think I will take the last of it and make some ham salad.  Tonight we are looking forward to a "Frank Sinatra" concert at the local college by a singer from Las Vegas.  Hope we aren't disappointed.
Title: Re: What's For Dinner?
Post by: maryc on October 22, 2016, 09:45:37 PM
 FlaJean,      I feel like when I have a few packages of left over baked ham in the freezer that it is like money in the bank.  :thumbup:    I know that there is an easy to prepare meal there waiting for the time when I need it.

Oops,  I commented on your Sinatra concert in the other forum by mistake....well anyway hope it was good!
Title: Re: What's For Dinner?
Post by: FlaJean on October 23, 2016, 01:44:34 PM
Yes, we really enjoyed the Sinatra concert.  It was great!
Title: Re: What's For Dinner?
Post by: JeanneP on October 23, 2016, 02:12:32 PM
Jean.  Did he sound like Frank Sinatra Did.?Look anything like him.  I saw one man on TV one time take off Frank. Can't think of his name but also looked just like him.
Title: Re: What's For Dinner?
Post by: FlaJean on October 23, 2016, 03:14:23 PM
Yes, he did look like him in his younger years.  Came out wearing the hat like men wore in that era. His final songs were New York New York and I did it My Way.  The place was packed and gave him a standing ovation at the end.
Title: Re: What's For Dinner?
Post by: JeanneP on October 23, 2016, 07:59:11 PM
Sounds great. I don't mind paying the high prices that Concerts cost now if they do a good job.  Even at the big place we have over at the University area. they get lots of People that I don't think I would want to see.  Tickets there now run $50,$60, $70
Title: Re: What's For Dinner?
Post by: angelface555 on October 23, 2016, 08:12:56 PM
Jeanne, that is about the same prices here at the concert venues.

In the summer we have gazebo all over in the city parks system where you may go and listen to various types of music or go to the University and hear theatrical, concerts, choirs, instrumental shows, etc. So I rarely go to spend that much on someone for a single time. And you can get the tee shirts and concert gear at the local thrift shops.

The last two shows I saw was Snoop Dog, on a date, and a troupe of Chippendale dancers with a group from work.
Title: Re: What's For Dinner?
Post by: angelface555 on October 28, 2016, 01:16:14 PM
Irish Cream Pumpkin Pie anyone?

http://snappygourmet.com/irish-cream-pumpkin-pie-recipe/
Title: Re: What's For Dinner?
Post by: Joy on October 28, 2016, 02:16:10 PM
Oh Patricia,   That sounds so good.   I have it saved.  Might make it for  Thanksgiving.   I love Bailey's  Irish Cream.

I make my own pie crust and usually have a couple packages in the freezer.

Thanks for the idea !!!!


Joy
Title: Re: What's For Dinner?
Post by: angelface555 on October 28, 2016, 02:20:13 PM
:thumbup:

Joy, I have never been able to make a good piecrust. My mother used to not only easily whip them out but would cut excess dough into leaves flowers or other seasonal shapes.
Title: Re: What's For Dinner?
Post by: maryc on October 28, 2016, 06:58:13 PM
Angelface,   If you are inclined to try again I recommend this recipe.   I have used it for about 40 years and it never fails and is easy to handle.  It is flaky and tasty but is forgiving in rolling out. :)

                         Pie Crust
1 tbsp vinegar.   Add enough milk to make  1/2 cup.   Let set to sour.  (just a few min)

2  1/2 cups flour
1 tsp. salt
1 cup Crisco (heaping full) 

Mix flour and salt.   Cut in shortening, add milk and stir.

This can be kept in the refrigerator or frozen.   
Title: Re: What's For Dinner?
Post by: angelface555 on October 28, 2016, 07:08:41 PM
I'll try anything once Mary, but I think crusts just don't like me.  ::) I'll let you know how it goes!
Title: Re: What's For Dinner?
Post by: maryc on October 28, 2016, 07:30:49 PM
Angelface,   Don't hesitate to use enough flour on your board and on your rolling pin and use a light hand when rolling.  If you have a break or space in the edge just press in a scrap a roll it together.  Good luck!    I wish we could make  one together just once!  :)
Title: Re: What's For Dinner?
Post by: angelface555 on October 28, 2016, 07:45:26 PM
Mary, I am a meat and potatoes cook who measures by sight as that was how I learned. I can produce lovely biscuits,quick breads and muffins, delicious sauces,gravies and any number of meat dishes without a recipe, but crusts have always defeated me!

Thanks for the recipe and extra advice and yes it would be fun!
Title: Re: What's For Dinner?
Post by: maryc on October 28, 2016, 08:00:14 PM
Angelface,   Have you tried a muffin recipe called Morning Glory Muffins?    You can just Google it and find the recipe in All Recipes or a couple of other sites.    I like it because it can be adapted to whatever you happen to have on hand.   I made them last week and used a ripe banana instead of the diced apple.   Sometimes I add a little oatmeal for part of the flour, etc. etc.    They are a very good and moist muffin. 
Title: Re: What's For Dinner?
Post by: angelface555 on October 28, 2016, 08:43:38 PM
Here's what I found, this...http://allrecipes.com/recipe/20995/easy-morning-glory-muffins/ and this...https://www.google.com/search?q=Morning+Glory+Muffins&oq=Morning+Glory+Muffins&aqs=chrome..69i57j69i65l2&sourceid=chrome&ie=UTF-8

My younger sister, the one who lived in Florence for a time is a frequent reviewer on Allrecipes.

I haven't tried these either. My muffins are usually per basic, more savory than sweet, but these look good.
Title: Re: What's For Dinner?
Post by: JeanneP on October 28, 2016, 09:27:32 PM
MaryC.  Yes that recipe makes a good Pie crust but I add a little sugar.  It is the way that the Amish have made their crust for years.  I learned mine from Aunt in UK. only back then and up to her passing at 94 she still Used good Lard.  Most Amish still make their own lard and use it also.
Title: Re: What's For Dinner?
Post by: maryc on October 28, 2016, 09:37:58 PM
Yes JeanneP,   My recipe also suggests lard but I've never tried it with lard.   How does the sugar change the crust?   Crispier or ??   I often add just a bit of sugar to various recipes but hadn't thought to add it to this one.  Someone gave me this recipe when I was working and it wasn't signed and I haven't been able to recall or find out who gave it to me.    I thought it was a certain person who worked with 4H clubs in pie making but the ones I asked said that it wasn't them.   It is aggravating to me not to remember where I got that recipe.  I still keep that scrap of paper in my file box and refer to it each time.  I even use it for our meat pies.
Title: Re: What's For Dinner?
Post by: so_P_bubble on October 29, 2016, 04:39:46 AM
I'd like to try that crust pie recipe but how many grams (or weight) would a cup of shortening be? Is Crisco a kind of butter?
Title: Re: What's For Dinner?
Post by: MaryTX on October 29, 2016, 11:27:22 AM
Hi Bubble...

Crisco is a brand of shortening.  It can be used interchangeably with lard which was always used in pie crusts before.  One cup equals about 277 grams. 

Mary
Title: Re: What's For Dinner?
Post by: so_P_bubble on October 29, 2016, 11:48:16 AM
Thanks!  I'll try that soon.  I love pies.
Title: Re: What's For Dinner?
Post by: Jeanne Lee on October 30, 2016, 10:48:33 AM
Does anyone have bread machine recipes to share?  All of mine disappeared when my son and a friend were "cleaning" while I was in the hospital.
Title: Re: What's For Dinner?
Post by: so_P_bubble on October 30, 2016, 12:07:12 PM
http://allrecipes.co.uk/recipes/bread-machine-recipes.aspx (http://allrecipes.co.uk/recipes/bread-machine-recipes.aspx)

https://www.bakingmad.com/bread-recipes/bread-maker-recipes/ (https://www.bakingmad.com/bread-recipes/bread-maker-recipes/)

http://www.kenwoodworld.com/uk/cooking-with-kenwood/recipes/bread-maker-recipes (http://www.kenwoodworld.com/uk/cooking-with-kenwood/recipes/bread-maker-recipes)

http://www.food.com/topic/bread-machine (http://www.food.com/topic/bread-machine)

http://www.breadworld.com/category/Bread-Machine (http://www.breadworld.com/category/Bread-Machine)

I hope you find something here!
Title: Re: What's For Dinner?
Post by: MaryTX on October 30, 2016, 12:16:13 PM
Jeanne, I have a country white, 100% whole wheat and an Oatmeal bread recipe that came with my breadmaker many moons ago that we really like.  Since we don't like the bread machine shape of the loaves, after the final rising, I take them out and put them in a regular bread pan in the oven.

I'll type them up and email them to you.

Mary


Title: Re: What's For Dinner?
Post by: JeanneP on October 30, 2016, 04:16:10 PM
JeanneLee.  Remember in the old Seniornet we had one Forum just for Bread Machines. Some good ones in there as lots of us use the bread machine.  I pretty much stuck to the "Blarney Bread "One . Always turned out perfect for me.

Not used mine for awhile Think I will get it out and clean it up. See if it still works.

Wish there had been away that we could have moved some of those Forums over into S and F. back then.
Title: Re: What's For Dinner?
Post by: angelface555 on October 30, 2016, 08:26:37 PM
Not really recipes but a small view of my end of the globe.


http://www.seniorsandfriends.org/index.php?topic=11.msg57913#msg57913

And if you just can't bake;

http://www.purewow.com/food/easy-dessert-recipes-for-bad-bakers?utm_medium=email&utm_source=Recipe&utm_campaign=5_Seriously_Indulgent_Dessert_Dip_Recipes_2016_10_31_a&utm_content=Recipe_editorial
Title: Re: What's For Dinner?
Post by: Joy on November 01, 2016, 08:17:22 AM
JaneS, over in the Soda Shoppe board was talking about making pickled beets.  She said that her mother used to make them from a recipe that came with the Blue Ball canning jars years ago.  She had lost that recipe but the one she used was very similar to the one her mother had used.   I do like pickled beets and I was surprised to see that this recipe does not need to be processed.  I only canned some peaches, years ago, and was so afraid that I had done something wrong and they did not process correctly, that I wound up throwing them all away.  Have not tried canning ever again.  So, since this doesn't need to be processed I might try it. I would probably cut the recipe in half.  I am going to ask JaneS to come here and see if this is similar to how she fixed hers.


Pickled Beets Recipe

     
Preserving Method:  Non-Preserving 

Makes about 5 (16 oz) Pints


This beautiful refrigerator pickle is easy to put together and makes a tasy BBQ pickle side.




You Will Need


•8 cups beets (about 4 lbs), peeled, halved and sliced into 1/4 inch sections
•3 cups sliced onions or peeled pearl onions
•2-1/2 cups cider vinegar
•2 cups granulated sugar
•1-1/2 cups water
•1 tbsp mustard seed
•1 tsp Each: salt, whole allspice and cloves
•6 inch cinnamon sticks
•5 Ball® Pint (16 oz) Jars



Directions



1.COMBINE onions, vinegar, sugar, water, mustard seed, salt, allspice, cloves, cinnamon sticks in a large stainless steel saucepan.
2.BRING to a boil; boil gently 5 minutes. Add prepared beets and return to a full boil, lower heat and simmer just until beets are tender.
3.REMOVE from heat. Discard cinnamon sticks.
4.PACK hot beets and onions evenly into hot jars, pour hot over leaving a 1/2 inch headspace, and close with 2-piece lids. Cool to room temperature, then place in refrgerator. Allow to sit for 3 weeks to get the best pickled taste. Use within 3 months.



Joy
Title: Re: What's For Dinner?
Post by: JaneS on November 01, 2016, 02:03:46 PM
Joy, that's almost exactly like the recipe that I use.  However, I got it out of the Ball Blue Book for canning and freezing.  The recipe that my mother and my grandmother used was similar but theirs didn't come from print anywhere.  It evolved over many years of canning.  When I couldn't find it after I moved to this house, I asked my sister and she said that she never used it.  She doesn't like her beets pickled.  So I ran across it in the book one day and have been using it for about 15 years now and the beets taste pretty much like my mother's.  Let me know how they turn out and how they keep in the fridge.  I'm betting that if you are putting everything into the jars, hot, they will seal themselves.

Title: Re: What's For Dinner?
Post by: so_P_bubble on November 01, 2016, 02:26:53 PM
That is the way I always did them, except I never added cinnamon to it.  I love it and so do all my visitors :)
Title: Re: What's For Dinner?
Post by: JeanneP on November 01, 2016, 03:12:10 PM
I love Beetroots. Just buy them pickled at the store.  But now I think I will try making them from the above.
I think that Beetroots are the National (Now would the be known as a root veg) of Australia?  Very much a favourite in My UK also
Title: Re: What's For Dinner?
Post by: maryc on November 01, 2016, 03:23:08 PM
Angelface,   Those desserts look yummy.    This past week I had a "flash from the past" and decided to make an Ugly Duckling Cake.    It is easy, moist and so good.  We aren't real big cake eaters but this went well with our folks.    It is an easy to find recipe on Google.

In regard to the Pickled Beets,   I used commercially canned sliced beets and make up a small amount of the brine....enough to cover that many beets.   I use the beet juice in the brine and keep a pint of these in the refrigerator most times.   They are such a good addition to any meal.   We eat them as you would pickles of other kinds and it adds another veggie when we need it.  If the brine starts to get weak, it is easy to add a little more vinegar.

It is stuffed peppers today at our house.    I have  a part head of orange cauliflower that will make a good veggie to go along with the peppers.     
Title: Re: What's For Dinner?
Post by: angelface555 on November 01, 2016, 03:58:24 PM
I will not be able to do any real cooking or baking until December, because of some issues. However, I am quickly collecting these recipes. We always had pickled vegetables, pickled beets and also had whole hard boiled eggs in beet juice. At every dinner, there was a small dish of onions in vinegar that usually went fast.

Thanks maryc, I'm not the baker my parents were and my younger sister is, so I appreciate simple such as with these recipes..
Title: Re: What's For Dinner?
Post by: phyllis on November 01, 2016, 04:31:14 PM
I'm very lazy so I do pickled beets the easiest way of all.  I buy a jar of Sweet Pickles (gherkins) and a small can of sliced beets.  I transfer the sweet pickles to another container and put it in the fridge and then I drain and put the sliced beets in the brine that is left in the pickle jar and put it in the fridge for a couple of days.  And voila!  I have pickled beets.  No cooking, no peeling, no slicing, no making the brine......it's all done for me.   :thumbup:
Title: Re: What's For Dinner?
Post by: JaneS on November 01, 2016, 04:55:21 PM
We all need a cheat sheet for cooking in our old age.  I haven't looked at any of the recipes but I will go back and do that...especially the "Ugly Duckling Cake".  A friend of mine told me about a cake that is so easy its sinful.  All you need a can of crushed pineapple and a box mix of Angel Food cake.  You mix the two together with a spoon only until it's all wet, pour it in a tube pan or two large loaf pans and bake it according to the package directions.  It's moist and delicious and if you add a dollop of whipped cream it's out of this world.
Title: Re: What's For Dinner?
Post by: JaneS on November 01, 2016, 05:15:48 PM
Forgot to mention that I always have eggs in the pickled beets.  It's quick breakfast of lunch if nothing else strikes my fancy.
Title: Re: What's For Dinner?
Post by: maryc on November 01, 2016, 07:17:24 PM
Phyllis,   You have a good idea there for the pickled beets.   I may never make my own brine again, though I will add a few whole cloves to that sweet pickle brine. :)   I agree that we need some helpful hints in cooking as we are older just as we did starting out.

Jane,  I've made that angel food cake with the pineapple and it is a very light and good dessert.


Title: Re: What's For Dinner?
Post by: angelface555 on November 02, 2016, 03:49:48 PM
I agree. That does sound so much easier than what I've been doing. And pickles too!  :smitten:

Here are some Swanson Soup recipes for Thanksgiving or just because. A little something to take the chill off.



https://www.campbells.com/kitchen/recipe-collections/swanson-more-signature-soups/
Title: Re: What's For Dinner?
Post by: maryc on November 03, 2016, 04:42:26 PM
With the wonderful local apple harvest, we have been enjoying apples in many shapes and forms.    One of the things that we enjoy and is very simple is a thin sliced apples dipped in softened caramel sauce.    I never was one for caramel apples but this is good and lets you control the amount of the gooey stuff along with the crisp and tart apple. :smitten:
Title: Re: What's For Dinner?
Post by: JeanneP on November 03, 2016, 07:33:58 PM
I sort of like the apple slices dipped in warm peanut butter also. I have a hard time eating a apple by itself now.
Title: Re: What's For Dinner?
Post by: Delphineaz on November 03, 2016, 07:55:32 PM
I can bake anything except my own our crust so I never make pie.  My favorite is  strawberry rhubarb.  I always add strawberry jello mix to it, not much but a few tbsps.  I do the pie crust too but never eat it.  Maryc I will try your's.  It looks like even I could do it.  Ina, Betty, Julia, Martha and my favirite, Paula, have not been able to teach me how to make it without it turning out like old shoe leather.  I have "high" hopes. :knuppel2:
Title: Re: What's For Dinner?
Post by: Cottoncandy on November 04, 2016, 07:01:04 PM
I was just reading about the pie crust recipe...does anyone have an easy chicken dumpling recipe...my dumplings hardly ever turn out light and fluffy...I like the flat dumplings..thanks. CC
Title: Re: What's For Dinner?
Post by: angelface555 on November 04, 2016, 07:31:10 PM
One way Darlene, is to buy canned biscuits and cut each one into fourths before dropping them into the hot liquid.
Title: Re: What's For Dinner?
Post by: JeanneP on November 04, 2016, 08:14:12 PM
Istill like the ones. I made with bisquick
Title: Re: What's For Dinner?
Post by: Cottoncandy on November 04, 2016, 08:24:00 PM
How's that Jeanne?  Add milk then drop by spoonful into broth?..The biscuit might be good...but think I would roll the cut pieces thin. Cc
Title: Re: What's For Dinner?
Post by: maryc on November 05, 2016, 10:40:04 PM
Good luck with the pastry, Delphineaz!

I have everything ready to make a lasagna for dinner tomorrow.    It will be for our daughter's birthday.   It's been a while so I had to go back to a recipe.    I did the sauce this morning so it will be just a matter of putting it all together tomorrow.   
Title: Re: What's For Dinner?
Post by: Delphineaz on November 08, 2016, 06:21:44 PM
Need help with piecrust  Do you use whole milk?  Is milk ice cold?  Tks
Title: Re: What's For Dinner?
Post by: JeanneP on November 08, 2016, 09:31:57 PM
Never use milk in Piecrust. Though that would make it touch. Always Ice Water
Title: Re: What's For Dinner?
Post by: maryc on November 09, 2016, 11:40:57 AM
DelphineAZ,   Hope you weren't waiting on the answer to the pie crust.    I just use whatever milk I have in the ref.   Not necessarily ice cold because you add the vinegar and let it set until it curdles.....just a few minutes, so it isn't ice cold by that time.    My piecrust made this way is never tough.   Good luck.
Title: Re: What's For Dinner?
Post by: JeanneP on November 09, 2016, 12:56:26 PM
Mary. I have never used the Milk and Vinegar in Pie dough. Now would that be the same as just using Sour Cream for the liquid? I have heard of using it . Not in sweet pies but in such as Meat pie dough.
Title: Re: What's For Dinner?
Post by: maryc on November 09, 2016, 01:40:29 PM
JeanneP,   I wouldn't want to say that sour milk is the same as sour cream.    It is possible I suppose but the consistency might be a difference that would affect your pie crust.   I've been using this formula for many years and it has never failed me yet.   :)
Title: Re: What's For Dinner?
Post by: Delphineaz on November 09, 2016, 07:12:27 PM
Thanks Mary.  Glad to hear any milk as I never use whole milk.
Title: Re: What's For Dinner?
Post by: angelface555 on November 10, 2016, 02:51:56 PM
It sounds so good!!

http://allrecipes.com/recipe/240555/cranberry-sauce-with-honey-and-pears/?prop26=whatscooking&prop28=the%20sauciest%20sauce_8_1&prop29=title&prop25=4216363490&prop27=2016-11-10&did=95118

Title: Re: What's For Dinner?
Post by: JaneS on November 10, 2016, 04:13:20 PM
Today, I have the answer to "What's for dinner".  I made my stuffed acorn squash today and it just has to bake long enough to get hot when it's time for dinner.  The stuffing is some of the sausage that my neighbor gave me.  He and his brother made it.  It also has onions, mushrooms, some spices, butter and bread crumbs and an egg to hold it all together.  I can't wait to try it!  Anybody care to join me?
Title: Re: What's For Dinner?
Post by: maryc on November 10, 2016, 09:27:53 PM
Yum, yum Jane.    Your stuffed acorn squash sounds just delicious.    I like anything  squash but this sounds exceptional.  :thumbup:
Title: Re: What's For Dinner?
Post by: JaneS on November 10, 2016, 11:08:10 PM
this was the first time I made it this way and it was outstanding.  I think the home made sausage was the topper!  There's just something about home made.  I have enough to share if anyone wants some.  And I only made half the recipe. 
Title: Re: What's For Dinner?
Post by: JaneS on November 10, 2016, 11:09:27 PM
Also, I think I forgot to say that the stuffing had chopped apple in it, too.
Title: Re: What's For Dinner?
Post by: angelface555 on November 11, 2016, 09:07:00 AM
Here is a recipe from Culinary Ginger that  is also very good and those who like squash might like this one as well.

YIELDS 4

Curry roasted butternut squash and apple dip
15 min
Prep Time
20 min
Cook Time
40 min
Total Time

Ingredients

1 butternut squash(2 pounds) peeled and diced into 1 inch cubes to yield 3 cups
2 pounds sweet red apples peeled and cut into 1 inch cubes
1 tablespoon vegetable oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon mild curry powder
1 cup cannellini beans
1/2 cup lite coconut milk
Order Ingredients
Instructions

Preheat oven to 425° F.
Spread the butternut squash and apples  onto a baking sheet.
Drizzle with oil, salt, pepper and curry powder and mix well.
Roast for 20 minutes until the squash is tender. Remove from the oven and allow to cool for 10 minutes.
Add the butternut squash, apples and beans to a food processor. Pulse until they are chopped.
With the processor running, drizzle in the  coconut milk until the mix is smooth.

Her blog also has a delicious sounding pumpkin turtle cheesecake.

http://culinaryginger.com/pumpkin-turtle-cheesecake/

Title: Re: What's For Dinner?
Post by: maryc on November 13, 2016, 02:11:07 PM
Today is a pot roast in the slow cooker.   Our grocery had the deal this week where you buy a package of two chuck roasts and get the potatoes, onions, carrots and a few other freebies along with.    I usually don't buy those deals because it is too much but decided this time to go for it.     I get a kick out of the onions that come with it.    They are a bag of small cooking onions with a catchy name like BOLD ONES,  Onions with Attitude.  Our store carries those all the time but I usually buy larger sweet onions.    These will be good.    We use a lot of onion in our cooking.
Title: Re: What's For Dinner?
Post by: FlaJean on November 13, 2016, 03:38:57 PM
Maryc, your roast sounds delicious.  Yesterday our son-in-law came over and fried some really good fish he had caught.  We supplied Mac and cheese, a salad and corn muffins.  Today Larry and I are just eating some leftover Mac and cheese.  My daughter brought a lemon type cake dessert that had a strawberry filling between layers.  One of the best desserts I've eaten.
Title: Re: What's For Dinner?
Post by: angelface555 on November 13, 2016, 04:28:03 PM
All of that sounds very good, Mary and Jean! Yet I wasn't invited? [attachimg=1] 
Title: Re: What's For Dinner?
Post by: FlaJean on November 13, 2016, 06:04:04 PM
 ;)
Title: Re: What's For Dinner?
Post by: maryc on November 13, 2016, 08:15:13 PM
Oops Angelface,   Your invitation must have been lost in the mail. ::)

FlaJean,  Your dinner sounded good too.  Mac and cheese is very high on my list of favorites.    It's been too long since we've had it at our house so must be about time.
Title: Re: What's For Dinner?
Post by: angelface555 on November 13, 2016, 08:53:48 PM
As long as I did get an invitation!  :thumbup: 


I have not been eating as well as I should except when the building puts on a feed, or I'm OTL. It's been a lot of hot or cold cereal or omelets, sometimes simply some toast and butter. So, I need to get myself back to eating actual meals again. That is a large part on why your meals sound so good! Too many times, it seems an impossible effort to make a meal for one.
Title: Re: What's For Dinner?
Post by: angelface555 on November 14, 2016, 12:58:06 PM

Mini Pea Soup Bread Bowls Recipe   

Recipe type: Soup Cuisine: American Author: Lisa Huff - Snappy Gourmet
Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Serves: Makes 2½ cups soup
Mini Pea Soup Bread Bowls, easy homemade pea soup ready in about 10 minutes!
Ingredients
1 tablespoon butter
¼ cup finely chopped onion
1 garlic clove, minced
1 cup chicken broth (or vegetable broth)
1 (15 oz.) can Libby’s® Sweet Peas, drained & rinsed
¼ teaspoon celery salt
¼ teaspoon freshly ground black pepper
¼ teaspoon dried thyme
½ cup heavy cream (or half-and-half)
4-6 small crusty rolls
6 tablespoons precooked crumbled bacon
Instructions
Place butter in medium saucepan over medium-high heat. Add onion and garlic and cook about 1 minute or until softened and translucent.
Add chicken broth, drained peas, celery salt, pepper, and thyme to saucepan and stir to combine.
Stir in cream, and stir until it just comes to a boil; simmer about 1-2 minutes.
Meanwhile, slice tops of rolls off and remove inside bread to form bowl.
Using an immersion blender, process soup until smooth, or carefully use a blender (be sure to leave top slightly off of blender for steam to escape).
Spoon soup into bread bowls and top with bacon.
Notes
SNAPPY TIPS: The recipe makes about 2½ cups of soup. You may need more or less rolls depending on the size of your rolls. Small bite-size rolls would also be great for little appetizers!

SNAPPY SUBSTITUTIONS: Instead of chicken broth, you could use vegetable broth. Instead of cream you could use half-and-half.
Title: Re: What's For Dinner?
Post by: Joy on November 14, 2016, 04:17:16 PM
Over in the Soda Shoppe board,  there were a couple gals who mentioned they were waiting for butter to warm up to room temperature so they could mix up some cookie dough,

I saw this good idea on FB the other day,  but haven't tried it yet.

If you forget to take out your butter for rolls for dinner or for any other reason that you need softened butter, here is what I read :

Take out a stick of butter and cut it in half.  Place it on a saucer or small plate.  Fill a glass with water and heat the water in the microwave   until it is very hot.  Pour the water out of the glass  and dry the glass good.  Place the glass over the 1/2 stick of butter on the saucer.  Leave the glass over the butter until the butter is softened up ready to spread.   A couple minutes. Sounds like a great idea.    (Don't put the butter in the microwave.)

Let us know if anybody tries it. 

Joy
Title: Re: What's For Dinner?
Post by: JaneS on November 14, 2016, 07:29:56 PM
Hi Joy,  that was me over there and I was just using it for an excuse to sit down for a bit.  I've heard that one and the other one is to leave the water in the microwave and set the butter in there with it.  I just didn't want to exert and effort so I waited.  I think I'm a bit lazy at heart and I had lots of other stuff to do.

The cookies are mixed, rolled, wrapped and waiting in the fridge to slice and bake.  Please don't tell me any shortcuts to the finished product.  I NEED to wait! :D ;D
Title: Re: What's For Dinner?
Post by: FlaJean on November 15, 2016, 10:20:13 AM
I soaked some pinto beans overnight and will cook them with a chunk of leftover ham and season with some onion and salt.
Title: Re: What's For Dinner?
Post by: maryc on November 15, 2016, 12:26:02 PM
Must be the weather that makes us think of beans!!    Yesterday I made bean soup with a package of mixed beans and a piece of Kielbasa that was left over from cabbage and sausage last week.  :)
Title: Re: What's For Dinner?
Post by: Delphineaz on November 16, 2016, 12:52:01 PM
Thanks all for comments.  I only grocery shop once a month and haven't  gone this month yet.  Budget doesn't include money for car and since I do not buy lottery tickets to win one  I keep shopping to once a month, order food on line and go with what I have.  I hate not having a car but I guess things are as they must be. Tomorrow is our potluck here.  I am bring Schwans mashed cauliflower and rosettes.  Schwans mashed cauliflower is as good as it gets.  I made the cauliflower from scratch last year and loved it.  A man with Swedish family roots from Wisconsin makes the rosettes so I have them to bring too. He has a home here at FOS.  Lots of variety from people too.  One doz of rosettes are sugared and one is not.  No one uses pepper since so many allergic to it but the turkey is awesome.  I am a pepper lover and keep trying to find a good one.  So far I have only found one worth buying.  It comes from India.  Any suggestions?
Title: Re: What's For Dinner?
Post by: maryc on November 16, 2016, 01:07:45 PM
Delphineaz,   Your potluck dinner sounds so good!    I'm curious about the Rosettes....not sure what you are talking about.  :-[       I admire your attitude about getting along without a car.     That is a subject that many of us will face sooner or later and I talk with friends about it and how we might handle it both  physically and mentally.    It is a drastic change for those of us who have always driven.   Here in our community we do have grocery delivery as well as a Senior van that is available for shopping and Drs. appts.    We are blessed in that respect.     I have spoken with a number of people about the online shopping.    In fact I have experimented with same with Walmart and have been pleased with the results.   If you don't mind I would be interested in your comments on the online shopping and what sites you find to be good.

I wonder if anyone has tried the pie crust recipe.    I just made mine up for the Thanksgiving pies.    I divided it into three parts and it is in the refrigerator waiting.   I'm making the Dutch apple pie topping also.   It will make the final job of the pies much quicker.   Our daughter will make the pumpkin pies.
Title: Re: What's For Dinner?
Post by: angelface555 on November 17, 2016, 06:47:28 PM
http://www.recipe4living.com/recipes/crockpot_chili_con_carne.htm

This crockpot recipe looks good for this weekend.

Or this great way to do a burger!
http://www.popsugar.com/food/America-Test-Kitchen-Burger-Recipe-41861366?utm_source=living_newsletter&utm_medium=email&utm_campaign=living_newsletter_v4_11172016&em_recid=171173695&utm_content=placement_5_desc

Title: Re: What's For Dinner?
Post by: Delphineaz on November 21, 2016, 06:08:11 PM
Mary I don't think I will ever make peace with not having a car.  It's just not in me.  It was my source of freedom from a marriage based on abuse.  It kept me sane.  Even after it was over I had to watch my back.  Moving to AZ and changing my phone number many times did not stop the mental abuse.  Only his death did.  So, yes, I do not have panic attacks every time the phone rings or the knocking at my door but the memory tapes still play.  I have found peace 2000 miles away but still have panic attacks.  Life for me is blessed here.  I thank God daily for his patience and love.  Fiends I have met on SN and here made a difference.  So many have worn and still wear the same shoes. We have walked together down so many roads.   Praise God, praise God.  Our Lady of Perpetual Help gave me back my life.  Without her to talk to at 3am I would not  have lasted till now.  Enough if maudlin thoughts, life is good.
Title: Re: What's For Dinner?
Post by: maryc on November 21, 2016, 09:11:29 PM
Delphineaz,  I'm happy to hear that you now have a peaceful life and sorry that you had to have years of misery to get to this point.  It is scary to think that young women (and sometimes men) can just make a mistake in choosing a partner that costs so dearly.   I was married young and not experienced but I struck it very  lucky with a good good man.   How different my life could have been.
Title: Re: What's For Dinner?
Post by: maryc on November 23, 2016, 03:49:51 PM
 :pumpkinpie:
THE APPLE  PIES ARE BAKED AND COOLING FOR TOMORROW'S DINNER.  HAPPY THANKSGIVING DAY TO ALL HERE[move]
[/move]
Title: Re: What's For Dinner?
Post by: FlaJean on November 23, 2016, 03:59:45 PM
Sounds good.  I just took a pumpkin pie out of the oven.
Title: Re: What's For Dinner?
Post by: Marilyne on November 23, 2016, 06:26:04 PM
Yummy! That delicious baking smell from the apple and pumpkin pies has drifted all the way over here to California!  :eat:
Title: Re: What's For Dinner?
Post by: SueB on November 23, 2016, 09:31:59 PM
I like homemade pumpkin pie best.  Not making it this year however.
Title: Re: What's For Dinner?
Post by: JeanneP on November 27, 2016, 09:51:58 PM
I love potatoes. Just tried these and good. fast and easy. Good for if taking a covered dish or have a crowd to feed

Funeral Potatoes


1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 c. sour cream
1 10-oz. can cream of chicken (or cream of mushroom) soup
2 1/4 c. shredded sharp cheddar cheese
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
OPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers

Preheat oven to 350.  In a large skillet, melt the butter over medium heat.  Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant.  Remove from heat.  Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well.  Add additional salt and pepper if necessary.

Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.  Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef.  Makes 6-8 main dish or 10-12 side dish servings.


Title: Re: What's For Dinner?
Post by: phyllis on November 28, 2016, 08:42:43 AM
Jeanne, I thought it was so interesting that the potato recipe is called "Funeral Potatoes".  The first time I ever tasted that casserole was when my nephew brought it to the family lunch following my Mother's funeral.  Loved it!  I got the recipe from him but I haven't fixed it for a long time.  I'll put the ingredients on my shopping list and pick them up at the store.  Sounds like a good dish to have for Sunday dinner though I'll probably cut the recipe in half.  If I made the full dish David and I would be eating it for a week!
Title: Re: What's For Dinner?
Post by: JeanneP on November 28, 2016, 12:48:48 PM
Phyllis.  I suppose it got its name from people making it to be taken to the Church luncheons after a Funeral.  It does seem that in all the small towns and Villages around me it is quite common for these meals to be served in the churches. Not in the homes like in larger towns.
I cut it down in size also.  Although it has frozen well.
Title: Re: What's For Dinner?
Post by: maryc on November 28, 2016, 06:29:16 PM
JeanneP,   Funeral potatoes is a favorite casserole recipe of mine though I never heard it called by that name.  It does seem like a good one for that kind of occasion or a pot luck.    Does anyone here remember those event being called tureen dinners?     I'd almost forgotten but when I was very young I can recall my mother referring to those meals at our church  that way.   Funny what things you forget isn't it?

This evening we had an easy supper.    One of our neighbors had brought a container of chicken chowder last week when I was still using our bean soup.    I put his chowder in the freezer and today Al wasn't feeling like too much food so we had the chowder with a half grilled cheese sandwich and it was a good supper.    Debby had been out doing some Christmas shopping for both of us so when she stopped by there was just enough of the chowder left for her to have a supper too.   She and I went over to our little village yesterday to shop for Angel Tree gifts.     We didn't do too well in our few shops so she went to the city today for more variety.   She did get the toys but was very discouraged with no choice of clothing for little ones.     It is strange!  I suppose it is late in the game but the Angel Trees don't offer names until this week so you really can't shop ahead.
Title: Re: What's For Dinner?
Post by: JaneS on November 30, 2016, 06:58:08 PM
A couple people over in Soda Shoppe asked for my recipe for Peanut Butter cups and I can't remember all of them so I'm going to post it here with a message there that if they're interested they'll find it here'

1/4 lb butter
8 oz cream cheese softened
1/2 tsp of salt
1 1/2 tsp of vanilla
1 1/2 c peanut butter or coconut
4 c. confectioners sugar

Soften and mix cream cheese and butter.
Add remaining ingredients and chill for 2 hours or overnight

I have peanut butter cup molds but you can just make them into balls and dip in chocolate (a fork works well)

Also, you can divide the batter in half before you put the pb or coconut in and make 1/2 of each.
Title: Re: What's For Dinner?
Post by: JaneS on November 30, 2016, 07:00:35 PM
I forgot to say that this makes a LOT of pb cups or coconut cups.  I give them for Christmas gifts so I need to make a lot.  Also, you can make this recipe in the Spring and shape them like Easter Eggs and dip them. 
Title: Re: What's For Dinner?
Post by: JeanneP on November 30, 2016, 07:48:54 PM
That sound easy. I have about enough of all to make about half as many. No coconut but lots of P Nut butter. I think I have some tiny  little muffin like pan. Now do you just press Choc. in after making the balls?
Title: Re: What's For Dinner?
Post by: maryz on November 30, 2016, 09:11:28 PM

I'm not a cook any more, but y'all might like this recipe from today's paper.

Salted Caramel Sauce
1 cup heavy cream, warmed
1 cup sugar
1/4 cup water
1/4 cup (1/2 stick) unsalted butter (cut into small pieces)
1 teaspoon vanilla extract
1 teaspoon kosher salt
       In a large, heavy saucepan, combine sugar and water and turn heat to medium high. Stir just until sugar is dissolved and then stop stirring completely. Do not stir the mixture; even if it looks a little grainy, that's just the sugar doing its thing. Boil for 6-7 minutes until the mixture has turned golden brown and starts to smell like caramel; make sure it doesn't get too dark or start to burn.
     When the mixture is a deep golden brown, turn the heat down to medium and stir as you slowly add the warmed cream. The mixture will boil up  vigorously (this is why you use a large pot).  Remove the pot from the heat and stir in the butter until it is melted and the mixture is smooth. Stir in the vanilla and salt.
     Cool the mixture to room temperature, then use right away, or transfer to a glass jar or two with a tight seal. Store in the refrigerator for up to a month.
     Start to finish: 20 minutes. Makes about 1 1/2 cups, roughly 12 servings.
Title: Re: What's For Dinner?
Post by: JaneS on November 30, 2016, 09:49:07 PM
When I make PB cups, I just melt chocolate in a measuring cup sitting on a paper towel in water in my electric frying pan.  I never have the heat above the "warm" setting because you don't want to burn the chocolate and you definitely don't want to get even a drop of water in it.

I use a long handled ice tea spoon, spoon a little chocolate in the bottom, add a rolled ball of the filling and finish filling the cup with chocolate.  However, you can just roll balls and use a fork to dip them in the melted chocolate.  I put them on a non stick cookie sheet and pop them in the freezer for about 5 minutes to set them.  It's not hard but it is a bit time consuming.
Title: Re: What's For Dinner?
Post by: JaneS on November 30, 2016, 09:51:27 PM
Do you use that caramel sauce ON things?  Like ice cream?
Title: Re: What's For Dinner?
Post by: angelface555 on November 30, 2016, 10:00:47 PM
Both recipes sound good to me, simple but time-consuming. I would use the caramel sauce on ice cream, cake, donuts, muffins or cupcakes and even on dessert waffles with fruit.
Title: Re: What's For Dinner?
Post by: maryz on December 01, 2016, 09:56:22 AM
I'll probably never make the caramel sauce, but along with what angelface suggested, it'd probably be a good dip for apple slices or ginger snaps, pretzels, etc. 
Title: Re: What's For Dinner?
Post by: angelface555 on December 01, 2016, 11:29:19 AM
Oh that does sound good Mary! I too will probably never make it unless I can barter with someone else to if I purchase the ingredients or something else done, but it sounds terrific!

We, my crafts club, are in the midst of making up cookie and candy platters for all the volunteers, police, firemen and others we are thankful for this year, so it's the usual busy holiday season. It has also been in the minus twenties, so it has been cold. However, it is expected to warm up and snow starting this evening, so that will be better.
Title: Re: What's For Dinner?
Post by: angelface555 on December 01, 2016, 10:20:52 PM
Homemade Seasoned Salt

Ingredients
5 m 19 servings 2 cals
1/4 cup kosher salt 4 teaspoons ground black pepper 1 teaspoon paprika 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon ground red pepper

Directions
Prep
5 m
Ready In
5 m
Stir salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in an airtight container, seal, and shake to combine.

"Use this delicious blend to season chicken or vegetables before grilling. Makes enough to store and use later. Sprinkle over meat or vegetables and grill." From AllRecipes.
Title: Re: What's For Dinner?
Post by: angelface555 on December 01, 2016, 10:25:19 PM
And for later;

http://allrecipes.com/recipe/255014/salted-cashew-sweet-potato-fudge/?internalSource=rotd&referringContentType=home%20page&clickId=cardslot%201
Title: Re: What's For Dinner?
Post by: JeanneP on December 02, 2016, 11:33:35 AM
Angel. I have lots of mixed one. Not that one. Will make some today.
Title: Re: What's For Dinner?
Post by: angelface555 on December 02, 2016, 04:39:20 PM
The elementary school system's charity awareness has already started here and seniors are a big beneficiary from the children's efforts. We have a number of private and public schools and we are usually filled to capacity with sample shampoos, toothpaste,  and combs in little bags. The children of Immaculate Conception grade school were thinking outside the box or at least their teachers were. This morning, they attached to our doorknobs, bags of three types of dried beans, macaroni, and a seasoning packet. They also included a set of directions and ideas for add-ins such as carrots, tomatoes or other vegetables. The thoughtful  little bag is something I truly appreciated!
Title: Re: What's For Dinner?
Post by: so_P_bubble on December 03, 2016, 06:49:21 AM
Lemon Chicken Potato Casserole'

I think I got the recipe here from one of the links.  I tried it today and it is absolutely delicious.  I will be making that again - even for visitors
[attachimg=1]!
Title: Re: What's For Dinner?
Post by: JaneS on December 03, 2016, 07:09:46 AM
Am I missing something?  I don't see the recipe!
Title: Re: What's For Dinner?
Post by: so_P_bubble on December 03, 2016, 12:22:17 PM
http://www.letsdishrecipes.com/2014/04/lemon-chicken-potato-casserole.html (http://www.letsdishrecipes.com/2014/04/lemon-chicken-potato-casserole.html)
Title: Re: What's For Dinner?
Post by: angelface555 on December 03, 2016, 12:28:24 PM
Thanks Bubble, I bookmarked it!
Title: Re: What's For Dinner?
Post by: JaneS on December 03, 2016, 01:39:09 PM
I printed it!  I actually have all the ingredients except a lemon and I'm going to get one and try this.  It sounds delicious!
Title: Re: What's For Dinner?
Post by: JeanneP on December 03, 2016, 02:02:10 PM
Me to. Also need the lemons.  Bubble. Don's going to like that one. Keep it handy.
Title: Re: What's For Dinner?
Post by: so_P_bubble on December 04, 2016, 06:38:45 AM
and it is even better reheated.  That dish was too much for me and caregiver yesterday, so had more today.
Worth the effort and it really is no big deal making it, especially when slicing the potatoes, lemon and onion on the mandolin.
Title: Re: What's For Dinner?
Post by: angelface555 on December 04, 2016, 04:17:25 PM
The Perfect Cheesecake Recipe

I enjoyed this so much!

http://www.simplyrecipes.com/recipes/perfect_cheesecake/

One of the comments from the site;

Trena
I have now made this cheesecake 3 times in the last week for various functions and requests. It is by far the best cheesecake I have ever had. The simple step by step instructions made this super easy to make.
I also made this filling, but baked in the mini ready made crusts and they turned out great and super cute. Just had to lower the temp a little and cooked for 20 minuets.
Thanks for sharing!
November 30, 2016


Read more: http://www.simplyrecipes.com/recipes/perfect_cheesecake/#ixzz4RuMOSKzv

Title: Re: What's For Dinner?
Post by: angelface555 on December 07, 2016, 07:19:44 PM
You might want to check your food labels before relying on one of your tried-and-true chicken recipes for dinner tonight. National Steak and Poultry just issued a recall on nearly 2 million pounds of ready-to-eat chicken that have the potential to be undercooked. The recall originally included 17,439 pounds of chicken per its initial release on Nov. 23, 2016, but the most recent update expanded that total to include an additional 1.9 million pounds of product.

This recall includes a variety of ready-made meat products, from boneless, skinless chicken strips and breasts to diced and cubed chicken goods from popular brands like Hormel. Any of these items that were produced between Aug. 20 and Nov. 30, 2016, should be immediately thrown away. It has officially been labeled as a Class-1 recall, meaning that it is "a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death."

Check out the full list of affected products on the USDA website, and be sure to chuck your ready-made chicken in the garbage if there's a chance it is part of the recall.

http://www.popsugar.com/food/Ready--Eat-Chicken-Recall-December-2016-42811236
Title: Re: What's For Dinner?
Post by: JeanneP on December 07, 2016, 07:36:01 PM
There is very little that I eat if I don't cook it myself. Once in awhile I will see chickens going around in The Rotis... At the Deli. I will wait and get one. Never eat fast food. Only eat at certain restaurants.  Never order anything mixed. If I want Chinese or Indian will make my own. Sort of always been this way.
Title: Re: What's For Dinner?
Post by: angelface555 on December 07, 2016, 07:56:34 PM
A lot of folks use canned chicken or purchase  chicken parts such as only thighs or breasts or even purchase a meal with chicken parts or a TV dinner. It is something to think about when we just grab and go at times.
Title: Re: What's For Dinner?
Post by: Jeanne Lee on December 08, 2016, 08:51:21 AM
Angel, thanks for the chicken warning.   I checked the link and found the recall seems to apply only to one brand - NSP or National Steak and Poultry.  I don't know where this may be available but I've never seen it in this area.
Title: Re: What's For Dinner?
Post by: JaneS on December 08, 2016, 10:03:36 AM
Haven't seen it around here either, JeanneLee.
Title: Re: What's For Dinner?
Post by: JeanneP on December 08, 2016, 11:57:58 AM
I have never seen or heard of that one either. Yet that seems like a lot of chicken.
Title: Re: What's For Dinner?
Post by: JeanneP on December 08, 2016, 08:07:30 PM
Larry.  O.K I made those muffins today. Changed a little from yours.  I didn't want to buy the Powder you use. (Why do you have to use it?)  So what I did in replace was grind the Stuffing mix fine as flour. Added just a little self raising flour so would raise up a little. Only had some shredded Mex. Taco Five cheese mix. so used it. Turned out really good. I ate one a lunch. Would be good to make to serve at TG. or Christmas dinner if I was making it because only myself and Grandson eat Dressing. I use it on other days also.  Also used the stuffing mix I ground up  and covered some Chicken breast strips to bake while I had the oven on.  All now in the freezer. Along with 6 Sausage biscuits I made also.  Got to make sure I don't eat all the time while stuck in the house from snow days. So no cookies or candy bought. Veg. drawer filled up also.
Title: Re: What's For Dinner?
Post by: FlaJean on December 09, 2016, 10:39:27 AM
JeanneP, I imagine the dressing gave it extra flavor.  How much self-rising flour did you use?
Title: Re: What's For Dinner?
Post by: angelface555 on December 09, 2016, 01:40:34 PM
Jeanne Lee, that wholesale company supplies many companies such as Hormel and others. It is similar to many other products such as cereal, pet food, and fish, supplying a basic product to other companies that use it in their products.
Title: Re: What's For Dinner?
Post by: Jeanne Lee on December 09, 2016, 02:36:51 PM
Hmmm.  I see, Angel.  So now the problem is that the article gave no indication of what companies are supplied and where the danger is.  I've actually never seen the type of products described, in this area - maybe because I don't use any of that type.   :)  Thanks for the information. 
Title: Re: What's For Dinner?
Post by: angelface555 on December 09, 2016, 02:53:20 PM
I guess what they are trying to say is that if you use precooked chicken parts made within those dates and identified by those product and date codes, you should toss them.

"You might want to check your food labels before relying on one of your tried-and-true chicken recipes for dinner tonight. National Steak and Poultry just issued a recall on nearly 2 million pounds of ready-to-eat chicken that have the potential to be undercooked. The recall originally included 17,439 pounds of chicken per its initial release on Nov. 23, 2016, but the most recent update expanded that total to include an additional 1.9 million pounds of product.

This recall includes a variety of ready-made meat products, from boneless, skinless chicken strips and breasts to diced and cubed chicken goods from popular brands like Hormel. Any of these items that were produced between Aug. 20 and Nov. 30, 2016, should be immediately thrown away. It has officially been labeled as a Class-1 recall, meaning that it is "a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death."

Check out the full list of affected products on the USDA website, and be sure to chuck your ready-made chicken in the garbage if there's a chance it is part of the recall."

Title: Re: What's For Dinner?
Post by: Marilyne on December 09, 2016, 03:23:59 PM
I wonder if a lot of this "pre-cooked" chicken could have been purchased by nationwide chain restaurants?  Friends and relatives of mine, who have worked in restaurants like Applebee's, Panera, Red Lobster, et al, say that the kitchens in those establishments don't actually cook the food.  It comes pre-cooked, and then is prepared for serving by heating in the microwave.  This includes all entrees, soups and veggies. Even the grilled cheese sandwich at Panera, comes pre-grilled, and is heated in the micro.  The only items that are prepared fresh, are salads. 
Title: Re: What's For Dinner?
Post by: angelface555 on December 09, 2016, 03:51:52 PM
Its possible Marilyne. I don't know of any fast food, pizza or family style restaurant that doesn't rely on precooked or freeze-dried meals, especially those from a franchise. I am sure that the majority of these places have checked their food products or I would hope they have.
Trader Joe is having a recall on some of their hummus products as well.
Title: Re: What's For Dinner?
Post by: FlaJean on December 12, 2016, 12:03:08 PM
Cooked beef stew in my big crockpot yesterday and it really tasted good!  Enough for leftovers today.
Title: Re: What's For Dinner?
Post by: phyllis on December 12, 2016, 04:19:13 PM
We had that a couple of weeks ago, FlaJean.  It really does taste good out of the crockpot.

The skies have cleared and it isn't as cold as it has been.  I think we'll zip over to the diner for supper this evening.  I really feel like I need to get out of the house.  Sometimes, after I've been in for several days, the walls get a little too close.
Title: Re: What's For Dinner?
Post by: maryc on December 12, 2016, 05:46:18 PM
Phyll,   Sometimes it is good to get out and let someone else do the cooking as well as being out with other people.   Our grocery store has a small cafe where they serve prepared food from their carry out service as well as hot and cold drinks.    Sometimes when the weather isn't great we will go for a few groceries and just sit down with a cup of coffee and perhaps share a sandwich or something light.   Often someone we know will stop and visit for a little and it is a good change and often gives us news about our town that we might not hear otherwise.

Speaking of left overs.   Yesterday we had a small shepherd's pie made from left overs from a pot roast we had a few days ago.    It went well that way. :)
Title: Re: What's For Dinner?
Post by: JeanneP on December 14, 2016, 08:31:42 PM
I had a left over Shepherds pie in the freezer also. I usualy make mine in 2 small one. Need to make 2 more tomorrow but as I am making a roast beef for friends over on Sunday for dinner. May wait and see if any beef left . should be.

Went out today in about 9 deg weather. Sun was out but not melting the ice.
Telling people to stay in tomorrow and to night down t0 about 7 below freezing and will not warm up much tomorrow.
Title: Re: What's For Dinner?
Post by: JeanneP on December 14, 2016, 09:05:56 PM
For a quick way to do one of my favourite meals.  Fast and freezes so good.  Mash potatoes and a veg and ready.

       CHICKEN AND NOODLES IN THE CROCK POT.



2 cancream of chicken soup
2 canchicken broth (15oz each)
1 stickbutter or margerine
1 lbchicken breasts (fresh or frozen)
1 packagesfrozen egg noodles (24 oz) I used Reames.
Title: Re: What's For Dinner?
Post by: JeanneP on December 19, 2016, 07:53:40 PM
  MASH POTATO BALL.

ngredients

    2 cups cold mashed potatoes
    1 egg, lightly beaten
    4 oz block cheddar cheese, cubed
    ¼ cup chopped green onions
    ½ lb bacon cooked, crumbled, divided

Instructions

    Mix mashed potatoes, green onion, and ¼ cup of the bacon crumbles.
    Shape mashed potatoes into 1 in. balls.
    Put a cube of cheese into the potato ball and press potatoes around it until cheese is completely covered.
    Roll into a ball.
    Dip the ball into the eggs, then dredge in the bacon bits.
    Place onto cookie sheet or baking dish.
    Bake at 375 degrees for 15- 20 mins or until cheese is oozing out.


    OH! SO TASTE.....

Title: Re: What's For Dinner?
Post by: SCFSue on December 19, 2016, 10:22:16 PM
Jeanne, how long do you set your crock pot for with the chicken noodle recipe?  I am cutting the recipe down for my small one person crock pot.

Sue (SCF)
Title: Re: What's For Dinner?
Post by: JeanneP on December 20, 2016, 02:46:14 PM
Sue. Now I have 3 sizes of Crock Pot. Usually just use my small one now. Will make about 2 meals. I just do that in half also.  I also like to brown chicken or meat a little before adding to a crock pot meal. Such as Stew also.
Things seem to do well for me in the small one in about 2 hours on high. If I use a big crock pot again I do about 3 hours.  Seem like different things I do take different times.  LIke on a Pot roast. I brown the meat on the stove. Add the veg and then after about 10 min. put into the crock pot. To it I will just add a can of Say onion soup. Not much liquid. I seem to play around when cooking. Always have. Recipes never the same.  Love cooking.
Title: Re: What's For Dinner?
Post by: FlaJean on December 20, 2016, 11:56:13 PM
Made some vegetable soup today and it sure did taste good.
Title: Re: What's For Dinner?
Post by: maryz on December 21, 2016, 12:37:46 PM
I haven't tried this (or eaten them), but it surely does sound good AND easy!

candies using Rolo candies (chocolate covered caramel) and pretzels. So, so easy!  Get yourself a bag of those round-ish pretzels and a bag of Rolos.  Put the pretzels on the tray, top each with a Rolo and then bake at 250 degrees for no more than 3 minutes.  Remove from oven and press a pecan in the top of each. Let cool.
Title: Re: What's For Dinner?
Post by: JeanneP on December 21, 2016, 01:55:32 PM
There are so many easy to fix candies any more. Those sound good mary.
I just saw that Fanny May Turtles are on sale today but still a 1 lb box is $20. I love those.
Title: Re: What's For Dinner?
Post by: Joy on December 21, 2016, 03:27:59 PM
The round pretzels are very hard to find, but I did see a picture of these made with the little square pretzels.  They sound delicious and so easy to make.  I have also made these using a Hershey kiss in place of the Rolo's  and bake them for the same amount of time and then push an M & M into the softened chocolate kiss.  Use the red and green M & M's and it makes a real cute little candy.

Joy
Title: Re: What's For Dinner?
Post by: JeanneP on December 21, 2016, 09:36:02 PM
That is a good idea also.  Never seen round pretzels as I never eat them. Will look for some.
Title: Re: What's For Dinner?
Post by: JaneS on December 22, 2016, 11:45:36 AM
I did a 3 test candies and they really stuck to the tray.  Is there a secret for getting them loose?
Title: Re: What's For Dinner?
Post by: FlaJean on December 22, 2016, 12:00:27 PM
Wouldn't parchment paper help?  I use parchment paper whenever baking cookies or fruit bread.  Works great for me.
Title: Re: What's For Dinner?
Post by: Joy on December 23, 2016, 07:28:37 AM
Jean,  I have gotten into using the parchment paper for anything I am baking.   A little more expensive than using the foil, and I can't usually use it over again, but I like it so much better than the foil.  Sometimes, even with the foil, something will still stick.  Have never had anything stick with the parchment.  The last roll I bought, I did get it in my grocery store.  Had ordered it online before that.l

Joy
Title: Re: What's For Dinner?
Post by: JaneS on December 23, 2016, 02:30:52 PM
Does anyone know what these candies are called?
Title: Re: What's For Dinner?
Post by: JeanneP on December 23, 2016, 04:07:08 PM
I just buy the parchment paper at "Dollar Tree" $1.  Works as good as the one at the stores.
Made Swiss steak yesterday and so with the veg. leftovers and some of the beef I just made some stew. Had it for lunch. Put some of the beef into the freezer.

Pouring rain and cold again today. LIttle depressing after such a nice day yesterday.
Title: Re: What's For Dinner?
Post by: maryz on December 23, 2016, 04:26:22 PM
JaneS, I don't know that they have a name.
Title: Re: What's For Dinner?
Post by: skeeter on December 23, 2016, 04:46:17 PM
Quote from: JaneS on December 23, 2016, 02:30:52 PM
Does anyone know what these candies are called?

If you google "rolo candies and pretzels" there are several recipes and sites for the candies.  Some called pretzel turtles and pretzel bites.  All sound yummy.  :)
Title: Re: What's For Dinner?
Post by: maryc on December 23, 2016, 07:23:56 PM
Joy,  I noticed that you said that you don't use your parchment paper over again for baking.    I have found that if you shake and light scrape any crumbs from cookies off that you can roll it up and use it at least one more time for cookies.   It might have some grease but if you are just using it for cookies or something similar it doesn't seem to do any harm.   I guess I'm too frugal to throw it away after one using. :-[

Merry Christmas to all of our cooking friends here!!   Enjoy the Holiday.

Title: Re: What's For Dinner?
Post by: angelface555 on December 23, 2016, 08:02:08 PM
From Tessmae's website  I also improvise and change these up.

Sausage & Broccoli Rabe Stuffed Acorn Squash

What you need

4 tablespoons Tessemae’s Balsamic
2 acorn squash
coarse salt and ground pepper
1 pound Italian sausage
1 large bunch broccoli rabe, cut ½ inch crosswise
1 tablespoon Tessemae’s Slow Roasted Garlic
¼ cup water or chicken stock

What to do

Heat your oven to 400. Line a rimmed baking sheet with foil. Remove the stems from the acorn squash, using a kitchen towel to grip and snap them off with your thumb. Set the squash topside down on your cutting board and slice in half lengthwise with a large chefs knife. Scoop out the seeds.

Drizzle the halves with 2 tablespoons Balsamic and season with salt and pepper. Place cut side down and roast until very tender, about 35 minutes.

Meanwhile, heat 1 tablespoon Balsamic in a large skillet over medium. Remove the sausage from the casing and crumble into the skillet. Cook, stirring and breaking up, until browned and cooked through, about 6 minutes. Transfer to a plate, leaveing the fat and juice in the pan.

Add half of the broccoli rabe to the skillet. Cook, stirring, until withed enough to fit the other half. Season with salt and pepper and cook until all of the broccoli rabe is wilted. Stir in the Slow Roasted garlic, chicken stock, and cooked sausage. Cook until the broccoli rabe is tender and most of the liquid is absorbed, about 5 minutes.

Pile the sausage mixture into the squash and drizzle with more balsamic.

Serves 4


BBQ Pork Burgers with Bacon and Apple Slaw

Serves 4
What you need
8 thick slices bacon
1 1/4 pounds ground pork
½ cup Tessemae’s Matty’s BBQ Sauce
coarse salt and black pepper
1 granny smith apple
2 tablespoons Tessemae’s Honey Mustard
2 tablespoons chopped fresh parsley
lettuce leaves or burger buns, for serving
What to do
Cook the bacon in large skillet until crisp. Transfer to paper towels to drain.
Heat your grill or girllpan to medium-high. Mix the pork with ¼ cup Matty’s BBQ sauce. Divide the pork into 4 equal pieces.
Shape each piece in to a thin, flat patty. (Please do not make hockey pucks that will swell up to baseballs during cooking!) Keep them an even thickness from the center to the edge. Season all over, generously, with salt and pepper.
Oil the grill and cook the patties until just cooked through, about 4 minutes a side. Do not flip them over if they are sticking, cook a little longer on the first side until they un-stick, then cook a little less on the second side. Spoon about 1 tablespoon of BBQ sauce over each patty in the last minute of cooking.
While the burgers grill, shred the apple on an Inspirilizer or box grater. Mix the apple with the Honey Mustard and parsley. Serve the burgers on lettuce or buns with the bacon and slaw.


MERRY CHRISTMAS EVERYONE!

Title: Re: What's For Dinner?
Post by: Joy on December 23, 2016, 09:53:23 PM
MaryC  Usually,  I make little cinnamon roll-ups I lot when I have extra pie dough left over, and I will roll out the dough and spread butter all over it and then sprinkle cinnamon and sugar over the butter and roll it up and cut it into little slices. The paper is always messed up from the butter oozing out and burning a little bit.  Maybe with cookies, I can get 2 batches of cookies with one sheet, but it usually winds up getting brown from the oven heat.  I guess I just think it  is too messy.  LOL  I used to use foil and I would use that over and over again.  But, the parchment seems to brown  things more evenly. 

Jeanne, I will have to look for the parchment in the $$ store. Never thought to look for it there.  I have noticed that my grocery store now has it. 

Joy


Title: Re: What's For Dinner?
Post by: angelface555 on December 23, 2016, 10:23:17 PM
72 plus easy meals in thirty minutes or less from Country Living;

http://www.countryliving.com/food-drinks/g648/quick-easy-dinner-recipes/?slide=1&src=nl&mag=tdg&list=nl_dgr_news&date=120116
Title: Re: What's For Dinner?
Post by: Marilyne on December 23, 2016, 10:58:26 PM
skeeter - :hello: Hello and welcome!  I was just looking over today's messages here in this discussion, and noticed your name.  Good to see you posting, and I hope you return here, and also join in some of the other forums. 
Title: Re: What's For Dinner?
Post by: so_P_bubble on December 24, 2016, 04:18:25 AM
Angel, thanks for that link - some yummy ideas there~
Title: Re: What's For Dinner?
Post by: SCFSue on December 24, 2016, 04:07:52 PM
Skeeter, are you a Gal or a Guy?  I ask because one of my best pals from High School in WVa was nicknamed Skeeter--his first name was Gary.  I haven't heard from Skeeter since I attended a high school reunion about 5 years ago at a state park in West Virginia.  My class had the 61st reunion in September, but I'd had a bad fall in April and can not yet drive, so I had to stay home in Auburn, Alabama.

SCFSue
Title: Re: What's For Dinner?
Post by: JeanneP on December 24, 2016, 05:19:24 PM
Bubble. Now will you be cooking more with Don There?  I would think Don would be a good cook. Will the weather be nice or does it get cold. Has to be better than Canada.
Title: Re: What's For Dinner?
Post by: so_P_bubble on December 25, 2016, 02:33:47 AM
I have a feeling I will have to cook more because Don seems eager to taste our different specialties.  I am also preparing the more intricate dishes (such as burekas) in advance and freezing them: I don't want to be stuck in the kitchen.
Title: Re: What's For Dinner?
Post by: JeanneP on December 25, 2016, 12:22:17 PM
Bubble. Usually ,don't you make lots of good things at Hanukkah? Just save some and freeze.
Bet he enjoys any of the dishes  you make him. I know I would.
Title: Re: What's For Dinner?
Post by: JeanneP on December 25, 2016, 12:28:16 PM
Bubble
I have been trying to see what Burekas are. Can't find.  Is that spelled right?

Ok found . Bourekas. Now the are sort of like a pasty. Sound good. Will make some and freeze
Title: Re: What's For Dinner?
Post by: angelface555 on December 25, 2016, 01:32:42 PM
Why not give him the full experience and let him in on the preparation with you or give him the recipes and supervise?
Title: Re: What's For Dinner?
Post by: so_P_bubble on December 25, 2016, 02:59:05 PM
Angel, I am sure we will do that on rainy days.
Last visit  Don prepared a huge meal of chicken in marinade.  You should have seen him lovingly massaging the  birds thighs with the spices    ;D
Title: Re: What's For Dinner?
Post by: so_P_bubble on December 25, 2016, 03:01:54 PM
Jeanne, I made some borekas today filled with spinach and cheese. But the children did not show up, so we will have them another day.  I did freeze part of them - not baked - for another occasion.
Title: Re: What's For Dinner?
Post by: angelface555 on December 25, 2016, 03:38:26 PM
Bubble, I was thinking of those photos you shared of him sitting by the chicken and it was that photo that inspired my earlier post.

How to Cook Shredded Chicken
Use this easy method for how to cook shredded chicken anytime a recipe calls for diced or shredded chicken. Perfect for enchiladas, chicken salad, and more!
YIELD: 1-4 chicken breasts PREP TIME: 2 minutes COOK TIME: 15-20 minutes TOTAL TIME: 20 minutes
Ingredients:
Skinless, boneless chicken breasts (8 to 12 ounces each)
Kosher salt
Black pepper
Directions:
Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. If you are cooking a lot of chicken breasts, you can overlap them slightly. If you have a lot of overlap, use a larger pot.
Cover the chicken with 1 inch of water.
Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165 degrees F on an instant read thermometer or is no longer pink in the center, about 8-16 minutes, depending upon the size and number of chicken breasts that you are poaching. A 10-ounce chicken breast will need to simmer for about 12-14 minutes. Remove from water and let rest until cool enough to handle. Dice, slice, or shred as desired.
This method for how to poach chicken is intended for skinless, boneless chicken breasts. I think that it would work well for skinless chicken thighs or bone-in chicken breasts too, though you will need to adjust the cooking time accordingly.
Store leftover chicken in an airtight container in the refrigerator for up to four days. If dicing the chicken, I prefer to cut the chicken just before serving. If shredding, I find that the chicken is the easiest to shred apart while it is still slightly warm, before I place it in the refrigerator.
Method adapted from basic tutorials that can be found in a wide range of cookbooks and on websites, as well as personal experience.
// All images and text **©Erin Clarke/Well Plated.**
NUTRITION FACTS Serving Size: 1, 8-ounce chicken breast
Amount Per Serving: Calories: 367 Total Fat: 4g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 34g

Title: Re: What's For Dinner?
Post by: angelface555 on December 25, 2016, 11:06:23 PM
From the site;

"Maple Balsamic Vinaigrette ~ Sumptuous Spoonfuls #salad #dressing #recipe

I made this dressing for a cranberry salad that I made recently … the salad was delicious (and I will blog it sometime soon), but the dressing was so fabulous, I decided it deserves its own post.

It’s very simple to make … and the flavors are wonderful together. It goes really well on any fruity salad, especially with cranberries or pears … and I know it would be fabulous for a meat marinade as well."


Maple Balsamic Vinaigrette
Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 4 - 6 servings

Ingredients

5 Tablespoons balsamic vinegar
3 Tablespoons real maple syrup
2 Tablespoons red wine
1 Tablespoon almond butter
1 Tablespoon stone ground mustard
1 teaspoon fresh-squeezed lemon juice
a pinch of granulated garlic
a pinch of Italian seasoning
1 Tablespoon extra virgin olive oil
Instructions

In a small mixing bowl, whisk together all ingredients except the oil until well mixed. While whisking, add the olive oil in a very thin stream to incorporate.
Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
Title: Re: What's For Dinner?
Post by: so_P_bubble on December 26, 2016, 02:23:27 AM
I  ]never heard of   almond butter... except in lipstick for chafed lips 
Title: Re: What's For Dinner?
Post by: angelface555 on December 26, 2016, 10:12:58 AM
Here you can purchase it at a store or there are several blogs and recipe sites that carry almond butter recipes. Here are two;

http://thepioneerwoman.com/food-and-friends/how-to-make-almond-butter/

http://wakethewolves.com/how-to-make-almond-butter/
Title: Re: What's For Dinner?
Post by: so_P_bubble on December 26, 2016, 11:30:39 AM
Thanks Angel.  I 'll certainly try it as soon as I buy some almonds.  That sounds delicious and better than peanut butter that I cannot stand.
Title: Re: What's For Dinner?
Post by: maryz on December 26, 2016, 12:44:19 PM
Bubble, I can't stand peanut butter, either, and you're the only other person I know who doesn't like it.  I thought it was a great sacrifice when I was able to teach my children to like it.  LOL  And almond butter definitely isn't like peanut butter. 
Title: Re: What's For Dinner?
Post by: JaneS on December 26, 2016, 01:02:07 PM
I don't like peanut butter either and my granddaughter only likes it in Reese's PB cups.
Title: Re: What's For Dinner?
Post by: MaryTX on December 26, 2016, 01:09:11 PM
Jane, Bubble and Maryz, I'm another one who cannot stand peanut butter.  When my kids were young, I would buy a 5# can of peanut butter every month or two and they devoured it :).

Mary
Title: Re: What's For Dinner?
Post by: FlaJean on December 26, 2016, 01:47:47 PM
I love peanut butter and anything made with peanut butter.  My son had a terrible experience in junior high school.  The boys' soccer team was sharing cookies on the school bus when his friend had a terrible reaction.  My son said they didn't realize they were peanut butter cookies until it was too late.  They had to rush his friend to ER and it pretty much spoiled the soccer outing, but his friend survived although he learned a cautious lesson.  I know the parent who sent the cookies must have felt bad.
Title: Re: What's For Dinner?
Post by: JeanneP on December 26, 2016, 07:27:54 PM
It is amazing  as to how many people are allergic to Peanuts.  Most schools now will not allows cookies to be brought in when it is someones birthday in the lower grades.  We always made Cup Cakes to  send when my girls in school. Now nothing can be giving out.
Title: Re: What's For Dinner?
Post by: JaneS on December 26, 2016, 09:20:29 PM
They still allow kids to bring treats on their birthday in my granddaughter's school but the parents of kids with allergies are notified that a birthday treat is coming and they can sent a treat for their own child.  It seems to work well.  The mother of the birthday child is also notified that they will need fewer treats because of allergies. 
Title: Re: What's For Dinner?
Post by: SCFSue on December 30, 2016, 05:23:26 PM
Tonight, my dinner is thanks to one of Jeanne P's recipes.  Chicken in my little crockpot and noodles (with cream of chicken soup as the liquid).  It should be finished by 5:30 or there about!

Sue
Title: Re: What's For Dinner?
Post by: JeanneP on December 30, 2016, 07:16:02 PM
Sue. Over some mash potatoes and a veg. That sounds good.
I have been running all day so not in the mood to cook dinner. Will check the freezer.
Title: Re: What's For Dinner?
Post by: SCFSue on December 31, 2016, 11:24:16 AM
Jeanne, I enjoyed the chicken/noodle dish in my new little Crock Pot and have some left over.  I might eat the rest this evening or save it until tomorrow if I decide to have something else.  Thanks for the recipe.

Sue
Title: Re: What's For Dinner?
Post by: JeanneP on December 31, 2016, 04:01:52 PM
Sue. it is fast and good.  I need to make some to freezer.  Going to do some things for the freezer today.  Not going out or doing the New Years in with a Big Party.
Getting to old for that.
Today will be Shepherds Pies. My recipe usually makes 3. One I will eat today.

Making some soups also. Cream Cauli. and cheese is what I have things for.That I just do Cauliflower and mash potatoes in Chicken Broth. Thicken with milk and add cheese. Fast and good.
Title: Re: What's For Dinner?
Post by: JeanneP on January 05, 2017, 05:46:34 PM
I have already made my first Goofup in cooking for the year.  Here making baked rice pudding and notice I put in A 1/4 tsp of Tumeric instead of same amount of Nutmeg.

Going to try it when ready . At least Tumeric if a health spice.  Makes food yellow. Should look pretty.
Title: Re: What's For Dinner?
Post by: JeanneP on January 05, 2017, 06:28:30 PM
Now I just tasted the Rice.  I think I like it. Can be used as a dessert which is what I was aiming for as I had put a few raisins in that I had. But now it can be used with my Chinese dishes, stir fry. lots of things with veg and chicken, pork. I do a lot of these. A good mistake. Will do it again.
Title: Re: What's For Dinner?
Post by: FlaJean on January 06, 2017, 10:31:37 AM
Went to Fresh Market yesterday to get some of their orange/cranberry scones.  They are delicious.  While there I saw a wine baked turkey breast in their prepared meat section.  It looked so good I couldn't resist.  Cut it in half and gave half to my daughter.  We had turkey breast sandwiches for our meal.  It is the best tasting turkey I have ever had.
Title: Re: What's For Dinner?
Post by: JeanneP on January 06, 2017, 01:01:48 PM
That Turkey does sound good.. Once in awhile good to not have to cook. Hard to find anything ready made good though. How big was the breast?
Title: Re: What's For Dinner?
Post by: angelface555 on January 06, 2017, 02:07:33 PM
Jean, that does sound good!

I've been eating mainly hot cereals for breakfast and soups, stews and hot potato dishes otherwise, it's minus fourteen here and expected to plunge further.  :ghostface:
Title: Re: What's For Dinner?
Post by: Mary Ann on January 06, 2017, 03:05:45 PM
I just looked to see it is 9 above here.  I'm inside snug as a bug in a rug!

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on January 06, 2017, 07:20:26 PM
Three Southern recipes;

Ground Beef Crockpot Chili

Time needed
5 min   preparation + 6-8 hour   cooking
Serving Size / Yield
4-6 servings
Ingredients
1 lb. ground beef
1 can diced tomatoes
1 can stewed tomatoes
1 can chili beans
1 can kidney beans
1 (15 oz.) can tomato sauce
2 C. corn
1 pkt. Chili seasoning mix
1 medium onion, diced

Directions
In a large skillet, cook the ground beef over medium heat. Pour the entire can of chili beans, tomato sauce, diced tomatoes, and stewed tomatoes into the crockpot. Rinse the kidney beans, dry, and add them to the crockpot. Add the corn, onion, and seasoning mix. Stir to mix and add the meat. Cover and cook on low for 6 to 8 hours.

Southern Fried Chicken

Time needed
15 min   preparation + 45 min   cooking
Serving Size / Yield
6 servings
Ingredients
6 chicken thighs
6 chicken drumsticks
½ tsp. paprika
2 C. cold buttermilk
1 egg, beaten
1 tsp. chicken seasoning mix
3 C. all-purpose flour
2 T. chicken seasoning mix
2 T. olive oil for frying

Directions
Place the chicken thighs and drumsticks in a bowl and mix with buttermilk, beaten egg, and chicken seasoning. Then place chicken pieces into buttermilk mixture and refrigerate for 30 minutes. Heat oil in a deep-fryer to 375 degrees F. Place flour and chicken seasoning into a bowl and mix. Remove chicken from buttermilk and then into flour. Place chicken into hot oil and fry for about 8 minutes.. Serve with fries and ketchup.

Country Fried Steaks

Time needed
15 min   preparation + 15 min   cooking
Serving Size / Yield
2-3 servings
Ingredients
4 steaks
1 c. of flour
salt and pepper
2 eggs, beaten
1 c. of milk

Directions
Season steaks with salt and pepper, dip meat in beaten egg, then dredge in flour, repeat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened. Add more pepper, if preferred. Serve.
Title: Re: What's For Dinner?
Post by: FlaJean on January 07, 2017, 11:28:27 AM
JeanneP, the turkey breast was 1 ½ pounds.  Fresh Market is really nice.  They have one of the best produce dept. I have ever seen.  Their meats aren't prepackaged but are more like the old fashioned meat depts.  Their deli section have the prepared meats, salads, etc.  we didn't have anything like that in Ocala.
Title: Re: What's For Dinner?
Post by: phyllis on January 07, 2017, 11:52:44 AM
I really like Fresh Market and used to go quite often but they moved to a larger location and it is clear across town and not very convenient for me.  Once in awhile I'll make a special trip over there and also, stop at the French Bakery, La Farm, that is close by and indulge in their wonderful breads and/or pastries.  Perhaps it is just as well that the two stores are not so close to me anymore.  When this winter storm is over with maybe I'll treat myself to a browse through of Fresh Market.
Title: Re: What's For Dinner?
Post by: maryc on January 07, 2017, 12:20:39 PM
From here it looks like NC is getting a NY winter storm.   Probably not quite as much snow but it's enough to cope with when you aren't accustomed to it.    I haven't talked with family in  Charlotte  this morning yet but they were anticipating a couple inches at least and were prepared to stay in and wait it out.  It is lucky that this came on the week end when more people could just stay home.   We have friends in the mountains at Boone, NC and they often get snow up there.   

We just have a dusting on the ground now where Buffalo and south towns have been really getting hit hard with more to come today.   I won't say that it isn't cold because it IS!!!  The radio said 6 deg. in Buffalo this morning with an expected high of low teens for the day.

I made my veggie beef soup a couple days ago and it was good with some left over for today or later in the week.    Last evening we went to the Fatima Shrine for fish fry.    It is just around the corner from us and has an amazing Christmas light display.    I believe that yesterday was their last day for the light.    Our brother and sister in law went along with ourselves and Debby.   It was very cold but we took a short walk from the cafeteria over to the chapel.   It was well worth the walk.   If I can find a website with some of the pictures, I will post it.

http://www.fatimashrine.com/festivaloflights.html
Title: Re: What's For Dinner?
Post by: FlaJean on January 07, 2017, 12:41:36 PM
That must be a beautiful display, Mary.  The fish fry sounds good.  My son in law goes out fishing most every weekend.  They stayed here for several days when they were getting the floors re-tiled in their house.  We had several delicious fish dinners.  He uses a corn meal mix, lightly coats the fish and fries it in a little oil in his iron frying pan.  It was a white fish but I don't remember the name.  He fillets the fish and this type of fish isn't bony.  I loved it.

Today is going to be spaghetti for us.  I need to get a loaf of french bread from the market.

It is cold here today with a high of 40F.  Next weekend supposed to get up 75F.  What crazy weather.
Title: Re: What's For Dinner?
Post by: JeanneP on January 07, 2017, 01:57:07 PM
I prefer to buy my meats at a fresh market also. Have 2 close. Nothing has been frozen and so I can wrap a freeze into small packages . Use and freeze into ready meals.  Specially chicken.
Title: Re: What's For Dinner?
Post by: angelface555 on January 13, 2017, 05:17:11 PM
Not a food recipe but something we all can use, "This homemade natural disinfectant cleaner can be used on kitchen surfaces or produce without worrying about it leaving harmful residue or tainting food. And you need just two ingredients: vinegar and hydrogen peroxide. A study by Virginia Tech found that misting one right after the other killed virtually all Salmonella and E. coli bacteria and was more effective than bleach."

http://www.ehow.com/how_7701565_homemade-natural-disinfectant-cleaner.html?utm_source=ehow&utm_medium=email&utm_campaign=ehow_welcome&utm_content=welcome
Title: Re: What's For Dinner?
Post by: JeanneP on January 13, 2017, 06:31:34 PM
I am going to try this. I throw so much store bought bread away and not gotten my Breadmachine out for a long time. http://www.thekitchn.com/how-to-make-bread-in-the-slow-cooker-192421
Title: Re: What's For Dinner?
Post by: JeanneP on January 13, 2017, 06:32:59 PM
Second one.  Love Ravioli. http://momprepares.com/how-to-make-homemade-ravioli/
Title: Re: What's For Dinner?
Post by: angelface555 on January 24, 2017, 04:20:25 PM
For those fond of "Three Musketeers Bars."

3-Ingredient 3 Musketeers

MAKES
16 CANDY BARS
PREP
10 MINUTES
COOK
10 MINUTES
TOTAL
20 MINUTES
Ingredients:
2 cups chocolate chips, divided
7-ounce container Marshmallow Fluff
1/4 cup chocolate malted milk powder
Vegetable oil, if needed
Directions:
1. Line a 9" x 5" loaf pan with parchment paper in both directions, spray with non-stick cooking spray.

2. Melt one cup of the chocolate chips in the top half of a double boiler set over barely simmering water.

3. Place the marshmallow fluff in a microwave safe bowl and heat for 30 seconds. Add the malted milk powder and stir thoroughly.

4. Add the melted chocolate to the marshmallow fluff and stir to blend. Transfer to your prepared loaf pan and freeze till firm, about an hour. Transfer to a cutting board and cut into desired-size pieces (I cut mine into 16 pieces). Place bars on a parchment-lined baking sheet; keep in freezer while preparing chocolate coating.

5. Melt remaining one cup of chocolate chips in the top half of a double boiler set over barely simmering water. The chocolate should be thick but pourable (if needed, you can add vegetable oilâ€"½ teaspoon at a timeâ€"till the proper consistency is achieved). Turn off the heat.

6. Working with one bar at a time, place in the melted chocolate and turn with a fork until coated. Place bar on the fork and tap the handle against the edge of the bowl to level the chocolate and remove any excess. Use a toothpick to gently return the coated bar to the baking sheet. Repeat with remaining bars. Store in fridge until ready to serve.

Title: Re: What's For Dinner?
Post by: JeanneP on January 24, 2017, 05:48:28 PM
Oh! I would love those.  My favourite is still the Milky Way bar.
Title: Re: What's For Dinner?
Post by: angelface555 on January 24, 2017, 06:10:37 PM
I tried them and the flavor is amazingly similar!  :smitten:  And I simply used one pot on top of another for the double boiler.
Title: Re: What's For Dinner?
Post by: FlaJean on January 25, 2017, 12:06:47 PM
I made crockpot beef stew and had enough for two days.  I still have meat and gravy left so will have that today with mashed potatoes and a salad.  I have baked bread but we get such good bread at our local market that I don't bother anymore.  I do have a bread recipe that is kind of unusual.  It calls for baking powder and you pour it into a loaf pan.  It is very tasty and I've made it several times.
Title: Re: What's For Dinner?
Post by: angelface555 on January 25, 2017, 12:25:19 PM
I would love to have that recipe, Jean...hint...hint  :)
Title: Re: What's For Dinner?
Post by: JeanneP on January 25, 2017, 01:23:33 PM
I use to make a bread that was fast and used Baking Powder. Can't find the recipe.
Title: Re: What's For Dinner?
Post by: FlaJean on January 25, 2017, 05:01:51 PM
Angel, my easy bread recipe.

3 cups all purpose flour
1 tablespoon baking powder
â..." cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg lightly beaten
2 cups buttermilk
¼ cup butter melted

Stir until well mixed and pour into greased 9 x 5 loaf pan
325F for 60 minutes or until toothpick comes out clean

substitution for buttermilk = 2 tablespoons lemon juice in 2 cups of milk
Title: Re: What's For Dinner?
Post by: JeanneP on January 25, 2017, 08:01:47 PM
Thanks Jean. I am going to make that.  When I buy a loaf at the Bakery or store I end up throwing half out because they are just to large. Don't keep as well from the Bakery but like better.
Title: Re: What's For Dinner?
Post by: angelface555 on January 25, 2017, 11:30:39 PM
Thank you so much, Jean! I just recently returned from grocery shopping so I'm ready, willing and able...but not until tomorrow!  :)
Title: Re: What's For Dinner?
Post by: JeanneP on January 28, 2017, 01:39:50 PM


Cauliflower casserole

cut recipe in half.

Ingredients

    2 lbs cauliflower florets
    8 oz shredded sharp cheddar cheese, divided
    8 oz shredded Monterey Jack cheese, divided
    8 oz block cream cheese, softened
    4 tablespoons heavy cream
    2 bunches green onions, sliced (1 1/2 cups)
    6 sliced bacon, cooked and crumbled
    1 clove garlic, grated
    Salt & pepper to taste

Instructions








Preheat oven to 350 degrees
    Steam cauliflower florets until tender, about 5 minutes.
    While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream
    Stir in sliced green onions, chopped bacon, and garlic
    Set aside
    Drain any liquid from steamed cauliflower and add to cheese mixture
    Stir cauliflower and cheese mixture together
    Taste for seasoning, and add as necessary
    If you want a finer texture, give a few mashes with the potato masher
    Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese
    Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly
    Enjoy

Title: Re: What's For Dinner?
Post by: JaneS on January 28, 2017, 02:30:26 PM
That sounds sooooo good!
Title: Re: What's For Dinner?
Post by: angelface555 on January 28, 2017, 02:45:39 PM
Jean, your bread was delicious and I had it with a green salad and pork roast. Enough leftovers for breakfast or lunch as well! Thank you for that recipe!

Jeanne, I'm lactose intolerant so while it does look good, I won't be able to taste.
Title: Re: What's For Dinner?
Post by: FlaJean on January 29, 2017, 09:59:11 PM
Angel, glad you liked it.

JeanneP, that sounds delicious.
Title: Re: What's For Dinner?
Post by: JaneS on January 29, 2017, 10:44:22 PM
I tried the bread today too and it's delicious!  I took half of it to my daughters when I went for supper and they liked it, too.
Title: Re: What's For Dinner?
Post by: FlaJean on January 30, 2017, 11:49:56 AM
I love to cook easy recipes because I don't really like to cook.  If I were rich I would hire a cook. 😀

Today I have pinto beans and ham cooking.  We had ham a month ago and I froze a portion for beans when the weather got cooler.  Today is cold! At least for us in Florida.
Title: Re: What's For Dinner?
Post by: phyllis on January 30, 2017, 02:50:36 PM
I made the bread this morning, Flajean.  Very good and a slice or two browned under the broiler and spread with butter and honey should go down very well.  The taste reminds me a lot of a Sally Lunn but, without yeast it doesn't have the same texture.  Have you ever added chopped nuts or craisins/raisins to it?
Title: Re: What's For Dinner?
Post by: angelface555 on January 30, 2017, 05:02:52 PM
This looks like it would be quick, easy and oh so good! And you could switch a lot of ingredients out for different tastes and flavors! There's enough to save for later meals as well.The recipe is from one of my blogs I subscribe to.

One Skillet Beefy Tuscan Pasta Recipe

Prep time
5 mins
Cook time
25 mins
Total time
30 mins

A simple one skillet pasta recipe, perfect for a busy weeknight!
Author: Dine & Dish
Recipe type: main
Cuisine: Italian
Serves: 6 servings
Ingredients

  2 Tablespoons Extra Virgin Olive Oil (Tuscan infused preferred)
  ½ small onion, diced
  Two cloves garlic, minced
  1 pound lean ground beef
  10 oz can Rotel Diced Tomatoes and Green Chilies
  8 oz can tomato sauce
  2 cups water
  16 oz penne pasta, uncooked
  ½ teaspoon Kosher salt
  5 ounces Cabot Tuscan Cheddar Cheese, shredded

Instructions

  Heat oil in a large skillet over medium heat. Add onions and garlic. Sauté for 3 minutes. Add ground beef and break up into small pieces. Cook until no longer pink, approximately 7 minutes. Sprinkle with Kosher salt.
  Stir in Rotel, tomato sauce, water and uncooked penne pasta. Increase heat to medium-high, cover, skillet and cook for 8 -10 minutes until pasta is at desired doneness, stirring frequently.
  Turn off skillet, remove the lid, and stir in shredded cheese. Serve and enjoy!


Title: Re: What's For Dinner?
Post by: FlaJean on January 31, 2017, 06:36:09 PM
Phyllis, no, never added anything.
Title: Re: What's For Dinner?
Post by: JaneS on January 31, 2017, 08:50:05 PM
Sounds like it would be good with craisins and nuts.  Maybe I'll try that the next time.  My mother used to make something she called "Nut Bread" and the the texture was pretty much the same as this bread. 
Title: Re: What's For Dinner?
Post by: angelface555 on February 01, 2017, 05:50:34 PM
Classic Guacamole Recipe from "Appetite for Health"

I've tried it and this works not just for dips, but as a topper or condiment as well. It's good!


Ingredients

2 ripe medium avocados, peeled, pitted and diced

1 large ripe tomato, diced

1â,,4 cup chopped onion (white or red)

1-2 cloves garlic, minced

3 Tbsp chopped fresh cilantro

Juice of 1 large lime or 2 small limes

1â,,2 tsp ground cumin

Salt and pepper to taste

Instructions

In medium bowl, combine all ingredients and blend together. Mash the avocado according to the consistency that you likeâ€"chunky or more smooth. Serve immediately.
Title: Re: What's For Dinner?
Post by: angelface555 on February 03, 2017, 11:24:13 PM
For the summer or now if you can't wait!   :thumbup: 
Copycat Dole Pineapple Whip
Ingredients

2 cups frozen Pineapple chunks
8 oz frozen Whipped Topping (like Cool Whip)
3 tbsp Honey or 2 tbsp Sugar
6 oz Pineapple Juice
Instructions

Blend all ingredients in strong blender or food processor until whipped.
If mixture is too runny, add 1/4 cup ice and process further.
To look more like a creamy whip, transfer mixture to piping bag with star tip and pipe into cups.

Title: Re: What's For Dinner?
Post by: FlaJean on February 04, 2017, 10:57:01 AM
Both of those recipes sound good, Angel, but I would have to substitute for cilantro.
Title: Re: What's For Dinner?
Post by: angelface555 on February 04, 2017, 04:45:36 PM
Jean, I rarely do a recipe as written. I'm too much of a "what if" type cook!  ;D

From the guys at Platter Talk;
Chicken and Biscuits Skillet Pot Pie
Adapted from Judy Kim via Delish

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5
Author Dan from Platter Talk
Ingredients
2-3 tbs extra-virgin olive oil
1 tsp . fresh or dried thyme
2 cloves garlic minced
1 onion diced
2 carrots chopped
1 cup potatoes small dice
2 stalks of celery chopped
kosher salt
Freshly ground black pepper
1/4 cup all-purpose flour
2 1/2 cups reduced-sodium chicken broth
1/4 cup . heavy cream or half and half
1.5 lbs boneless chicken breasts cut into 1/2-inch dice
1 cup frozen peas
1/2 cup frozen corn
2 tbsp chopped parsley
1 package biscuits
1 egg beaten
Instructions
Preheat oven to 400 degrees F.
Using a large cast iron skillet over medium heat, place olive oil and add thyme, garlic, potatoes, celery, carrots and onions. Stir with a wooden spoon until the vegetables soften, about 5 to 7 minutes. Season with salt and pepper and then add flour. Continuously whisk until flour is cooked and well incorporated. Slowly stir in the broth and cream until mixture is smooth.
Add chicken and bring to a boil; simmer until thickened about 5 minutes. Stir in frozen peas, corn and parsley. Top with biscuits in an even layer, brush tops with egg wash.
Bake until biscuits are golden brown and filling is bubbling, about 25 minutes. Serve immediately.
Recipe Notes
Substitute milk for the cream to save a few calories.
If biscuits start to get too brown on top, place a sheet of foil over them until pot pie is done baking.
Don't be afraid to make this your own, use the ingredients and seasoning that you prefer!
Title: Re: What's For Dinner?
Post by: FlaJean on February 05, 2017, 12:18:53 PM
Angel, that sounds delicious.  Am definitely going to try that.
Title: Re: What's For Dinner?
Post by: angelface555 on February 08, 2017, 03:35:51 PM
For Valentine's Day or anytime you want something special;

Sirloin with Balsamic Reduction
This sirloin steak owes its great flavor to a savory combination of organic beef stock, garlic, balsamic vinegar and butter. It's a simple recipe that ensures great tasting beef each and every time. As usual, at least for me, substitute or change it as you wish

Ingredients

cost per recipe: $9.28

    1    boneless beef sirloin steak (about 1 1/4 pounds)
    2    tablespoons olive oil
    2    large shallot, chopped (about 1/2 cup)
    2    cloves garlic, minced
    1    tablespoon all-purpose flour
    2    cups Swanson® Organic Beef Stock
    2    tablespoons balsamic vinegar
    1    tablespoon butter
    1    tablespoon chopped fresh rosemary leaves


How to Make It
Step 1
Season the beef as desired.  Heat half the oil in a 12-inch skillet over high heat.  Add the beef and cook for 6 minutes or until well browned on both sides.  Remove the beef from the skillet.

Step 2
Heat the remaining oil in the skillet.  Add the shallots and cook for 2 minutes, stirring often.  Add the garlic and cook and stir for 1 minute.  Add the flour and cook and stir for 1 minute.
Step 3
Add the stock and vinegar and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Cook for 4 minutes or until the stock mixture is reduced by half.
Step 4
Return the beef to the skillet.  Reduce the heat to medium-low.  Cook for 5 minutes for medium or until desired doneness.  Stir in the butter.  Season to taste.  Slice the beef and serve with the sauce.  Sprinkle with the rosemary.

https://www.campbells.com/kitchen/recipes/sirloin-with-balsamic-reduction/
Title: Re: What's For Dinner?
Post by: FlaJean on February 10, 2017, 01:21:47 PM
That sounds good.  I think the only changes I would make would be using just one shallot and one minced garlic clove.  I wonder if it would be possible to make the sauce and add it to your sirloin and cook in a crockpot?
Title: Re: What's For Dinner?
Post by: angelface555 on February 10, 2017, 05:18:24 PM
I don't see why not. I once made something very similar without the shallots and used purple onions and moose. It was delicious. I started the moose under the broiler and transferred it to the slow cooker and added the sauce.

From Paula Deen, I would omit the 2T. sugar. And make up my own style Italian seasonings. My sister who once lived in Florence for a number of years told me that the locals only used rosemary in their red sauces.

Alice Jo's Spaghetti Sauce

"Ingredients
1 tablespoon Italian seasoning
1 (14 1/2 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
2 (6 oz) cans tomato paste
1 clove garlic, chopped
1 tablespoon Worcestershire sauce
1 green bell pepper, chopped
1 large onion, chopped
1 1/2 lbs ground beef
2 tablespoons sugar
1 teaspoon salt
1 cup water
Preparation
Brown the beef in a large, heavy bottomed pot, then drain off the fat. Add the onion, green pepper and garlic and sauté until the onion is tender, about 5 minutes. Add the tomato paste, tomato sauce and stewed tomatoes, 1 cup water and seasonings. Simmer for 30 minutes. Let cool. The sauce will keep for several days covered and refrigerated.

Serve with spaghetti or your favorite pasta.
Title: Re: What's For Dinner?
Post by: JaneS on February 10, 2017, 06:05:50 PM
My Italian mother-in-law never used Rosemary in her sauce and NEVER ground beef....ALWAYS pork for the meatballs or pork chops if she didn't make meatballs.  Sometimes chicken AND pork.  Beef was a definite NO NO!

And always lots of garlic and Italian cheese.  Her parents came here from Italy with her 3 oldest brothers. And she learned to cook Italian food by the time she was 6.
Title: Re: What's For Dinner?
Post by: angelface555 on February 10, 2017, 10:41:33 PM
When my youngest sister was living in Florence with her Italian boyfriend while they each attended a restaurant and cookery course, the main dinners usually beginning at nine PM offered several smaller bowls of different types of sauce chiefly with basic fresh seasonings and condiments to go with your pasta. I agree about the ground beef. That is an American invention. Florence or Tuscany cooking deals in simple fare, meat, beans, cheeses, and pasta.

She met her boyfriend while over in Florence, staying with his family while his sister was in the US. They were both, Becky and his sister, in a high school exchange program. Becky went back when she was 21 to study Italian cooking and work at restaurants for the experience.
Title: Re: What's For Dinner?
Post by: JeanneP on February 16, 2017, 04:24:15 PM
I took a chance again and it turned out so good.
Didn't know what to do with 3 chicken thighs that I had taken out of the a packet I bought yesterday. I put the rest in Freezer.

Just decided would use to make something that I could finish up in the crock pot. (A lazy mood today) So decided would just make chicken stew. Had some carrots. Peas . couple shallots. I always have Chicken stock. I never use water. Got it into skillet and found I only had one can stock.  Always have canned creamed Chicken and cream Mushroom soup on hand. Decided I would just add a can of the Cream Chicken in place of 2nd can stock . Mixed it in the stew. Worked so good. Sort of gave a creamy texture to the stew.  Added in the potatoes, a little Worstershire and let it go on low. Really like it
So now will always use the Cream Chicken thinned out a little.  Fact next time I do the beef stew I am going to again use just one can of Stock and a can of Cream of Mushroom soup to it.. Got some good stew going in the freezer now for about 3 more meals.  I love just playing around with cooking.
My mother hated cooking and so I was let do what I wanted in the kitchen from being about 12.  Could never bake cakes. Still can't but was really good pie maker. Miss making them like when family still at home.  One daughter took after me but my eldest just like my mother. Never cooks now.
Title: Re: What's For Dinner?
Post by: JaneS on February 16, 2017, 07:36:11 PM
I did the same thing today, JeanneP.  Only it turned into a casserole.  It was pretty easy.  I had just under a pound of ground turkey already browned and just started adding things.  It turned out really good.
Title: Re: What's For Dinner?
Post by: angelface555 on February 17, 2017, 01:18:34 AM
Here is a quick and easy recipe for mini meatloaf cupcakes that you can have for lunch or dinner, just freeze before adding potatoes. It also can easily be changed if you would like to substitute ingredients.
Meatloaf Cupcakes Recipe
Ingredients

1 lb Ground Beef
1 Egg
3/4 cup Milk
1 cup Shredded Cheddar Cheese
1/2 cup Quick Oats
1 tsp Salt
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Worcestershire Sauce
1/4 cup crushed Club Crackers
2/3 cup Ketchup
1/4 cup Brown Sugar
2 tsp Mustard
2 cup Mashed Potatoes
Instructions

Preheat Oven to 350.
Place mashed potatoes in a zippered bag or piping bag and set aside for later.
Combine Ketchup Mustard and brown sugar and mix well. Set aside.
Combine remaining ingredients and mix thoroughly.
Press this mixture into muffin pan.
Spread top of each with the ketchup mixture.
Bake for 30-45 minutes.
Allow to sit for 5 minutes, remove from muffin pan and pipe on a mashed potato "frosting".
Title: Re: What's For Dinner?
Post by: angelface555 on February 19, 2017, 07:43:04 PM
Another good cold weather dinner;

SLOW COOKER POT ROAST

INGREDIENTS
2-3 lb Beef Roast
1 tbsp Olive Oil
1 tbsp Salt
2 tsp Pepper
1 tsp Thyme
1 tsp Tarragon
2 tsp minced Garlic
1 lb Carrots
2 lb Potatoes
1 large Onion
32 oz Beef Stock
3 tbsp Cornstarch

DIRECTIONS
Peel and cut carrots into 1-3″ pieces.
Peel and cut onions into 1-3″ pieces.
Wash and cut potatoes into 1-3″ pieces.
Mix together salt, pepper, thyme and tarragon.
Rub roast with olive oil and cover with about 2/3 of spice mix.
Heat skillet over medium high heat and brown on all sides.
Transfer roast to slow cooker.
Lightly coat vegetables in olive oil and season with remaining spice mix.
Transfer vegetables to slow cooker.
Add some stock to skillet and stir to deglaze.
Pour liquid into slow cooker.
Add remaining stock to slow cooker.
Cook on high for 5 hours or low for 10 hours until vegetables are tender and meat pulls apart easily.
Transfer meat and vegetables to serving dish.
Pour liquid in sauce pan and heat.
Mix cornstarch with an equal amount of water and stir until well blended.
Add cornstarch mix to sauce and heat, stirring frequently, until sauce thickens.
Pour sauce over meat and vegetables.

Slow Cooker Pork Chops
Ingredients

2 lb Pork Chops
1/4 cup Olive Oil
1 cup Chicken Broth
2 tsp Minced Garlic
1 tbsp Paprika
1 tbsp Onion Powder
1 tbsp Poultry Seasoning
1 tsp Oregano
1 tsp Basil
Salt and Pepper (to taste)
Instructions

You can optionally brown the pork chops in a skillet in 1 table spoon of olive oil.
Place pork chops in slow cooker.
Whisk together remaining ingredients and pour over pork.
Cover and cook on high for 4 hours or low for 7 hours.
If you would like, you can make a slurry of 1 tablespoon of cornstarch amd 1/4 cup water and whisk until smooth.
Add cornstarch mixture to some of the liquid from slow cooker and heat to boiling whisking until thickened.
Title: Re: What's For Dinner?
Post by: JeanneP on February 20, 2017, 04:00:13 PM
Need to sit for awhile.  Thing are closed around here where i needed to go. No Mail, library etc. Go tomorrow.  Still warm out.

Been in the kitchen all morning. All needs cleaning up.
I made 5 pints of Pasta sauce. 4 in the freezer and one to go over Ravioli for dinner Spinach and Cheese. Had lots of tomatoes and Mushrooms needed using up. Has some Walnuts left and so I just threw them in.  More Protein now. Not had much meat this past week.. Ground Round was on sale this week so going to make some o the small meat loaves for freezer soon.  That sauce goes good over those..  I really could use a nap.
Title: Re: What's For Dinner?
Post by: angelface555 on February 20, 2017, 04:33:46 PM
For those of you who like and can enjoy dairy.

Crock Pot Sloppy Joe Casserole
June 19, 2013 by Brandie @ The Country Cook

Well goodness, that recipe title is a mouthful, huh?  I really should have come up with a snazzier name. If y’all have a good idea for one, let me know. But really, the name doesn’t matter all that much. The taste does, right? I was so thrilled with how this came out. It’s a very simple recipe but it is a fun and new way to eat your meat and potatoes. It ain’t the prettiest meal you ever saw but it sure does taste good! With this recipe, we are definitely thinking outside of the bun. Feel free to add in any other veggies or seasoning that you enjoy. Green peppers or red peppers would be great in this!

Ingredients:

1 (32 oz.) package frozen shredded hashbrown potatoes, thawed
1 can (10.75 oz.) condensed cheddar cheese soup, undiluted
1 egg, lightly beaten
1 tsp. salt
1/2 tsp pepper
1 lb. ground beef
1/2 small onion, finely chopped
1 (15.5 oz.) can sloppy joe sauce
shredded cheddar cheese, for topping (optional)

Note: you can substitute the shredded hashbrowns for southern style hashbrowns, which are the smaller cubed potatoes or you can use the Potatoes O’Brien that have peppers and onion mixed in with the cubed potatoes.

Directions:
Spray your 5-qt crock pot (slow cooker) with nonstick cooking spray.

In a large bowl, combine shredded potatoes with the soup, egg, salt & pepper.

Stir well then spread it in the bottom of the crock pot.

In a large skillet, over medium heat, brown and crumble ground beef along with chopped onion. Cook until beef is no longer pink.

Drain excess grease. Stir in sloppy joe sauce.

Spoon sloppy joe mixture over hashbrown mixture in crock pot.

Cover and cook on low for about 4 to 4 1/2 hours.

Note: If you’d like, about 10 minutes before it is ready, add about a cup of shredded cheddar cheese to the top of the casserole. Then put lid back on crock pot and allow the cheese to melt. Then serve!

Enjoy!

Cuisine American
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 4
Calories 800 kcal
Title: Re: What's For Dinner?
Post by: JeanneP on February 20, 2017, 04:45:01 PM
Angel.   I may just try a little of this ground beef and make some of that in my Little slow cooker today. I have most the stuff.  Can just shred some regular Potatoes. I don't have the Cheese soup but lots of Shredded cheese here.  I can make some with it.  Have some sloppy joe sauce. 
I like things like that.  I have done something like it and just put over large baked potato for if in a hurry.

Glad I don't have the kitchen cleaned up yet.
Title: Re: What's For Dinner?
Post by: JeanneP on February 20, 2017, 06:26:23 PM
This will save you from 500 cal. in Regular Fried and this Rice which is about 100 cal. serving.  Taste good also. I can't tell the difference. Keeps fresher in fridge for 3 days.

Cauliflower Fried Rice.

    1 teaspoon peanut oil plus 2 tablespoons, divided
    2 large eggs, beaten
    Eggs Large White
    $1.29
    Thru 02/25
    3 scallions, thinly sliced, whites and greens separated
    1 tablespoon grated fresh ginger
    1 tablespoon minced garlic
    1 pound boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces

    ½ cup diced red bell pepper
    1 cup snow peas, trimmed and halved
    4 cups cauliflower rice (see Tip)
    3 tablespoons reduced-sodium tamari or soy sauce
    1 teaspoon sesame oil (optional)
     Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into ½-inch pieces. Add 1 tablespoon oil to the pan along with scallion whites, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds. Add chicken and cook, stirring, for 1 minute. Add bell pepper and snow peas; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a large plate. Add the remaining 1 tablespoon oil to the pan; add cauliflower rice and stir until beginning to soften, about 2 minutes. Return the chicken mixture to the pan; add tamari (or soy sauce) and sesame oil (if using) and stir until well combined. Garnish with scallion greens.

    Look for prepared cauliflower rice (or cauliflower crumbles) with other prepared vegetables in some supermarkets. To make your own, place cauliflower florets in a food processor and pulse until broken down into rice-size granules. One 2-pound head of cauliflower yields about 4 cups of cauliflower rice.
    People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Title: Re: What's For Dinner?
Post by: FlaJean on February 21, 2017, 12:25:26 PM
That Sloppy Joe sounds good.  Will definitely save that.
Title: Re: What's For Dinner?
Post by: alpiner1 on February 21, 2017, 03:22:55 PM
Pork ribs , in the crockpot now .
Title: Re: What's For Dinner?
Post by: angelface555 on February 21, 2017, 04:13:36 PM
From "All-Recipes," Copycat Versions;

These make some interesting reading....

http://dish.allrecipes.com/copycat-versions-of-the-worlds-wildest-fast-food-breakfasts/?prop26=dailydish&prop25=133231&prop27=2017-02-21&did=133231-20170221&eaid=3926559&hid=ec559d4368a509a028f3b3bb6ee96374d8eb3142
Title: Re: What's For Dinner?
Post by: angelface555 on February 24, 2017, 06:01:27 PM
For those of you still thinking about beignets, I saw this on the web. If you don't cook, barter for them!  ;D

I saw this on the web and I remembered the previous topic.  ;)

http://www.pauladeen.com/blog/making-beignets-at-home?utm_source=Paula+Deen+Fan+Club&utm_campaign=9121bf4e89-02_24_NonSubscriber_Newsletter&utm_medium=email&utm_term=0_3fcefb6e59-9121bf4e89-263770265
Title: Re: What's For Dinner?
Post by: angelface555 on February 24, 2017, 06:33:45 PM
And who doesn't like several "non cooked " dinners?

http://www.thekitchn.com/10-no-heat-no-cook-meals-that-still-fill-you-up-240527?utm_medium=email&utm_campaign=AT%20Daily%2022417%20-%20Before%20%20After%20A%20Budget-Friendly%20Mini-Makeover%20for%20a%20Boring%20Bathroom&utm_content=AT%20Daily%2022417%20-%20Before%20%20After%20A%20Budget-Friendly%20Mini-Makeover%20for%20a%20Boring%20Bathroom+CID_b3348baa249207c9e26def13377d2069&utm_source=email_newsletter
Title: Re: What's For Dinner?
Post by: angelface555 on February 27, 2017, 01:42:20 AM
Yield: 4 servings
Baked Chicken Breasts

Learn how to make juicy, tender, delicious baked chicken breasts with this easy foolproof recipe.

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins
Ingredients:
Baked Chicken Breast Ingredients:

    4 boneless skinless chicken breasts, that have been pounded to even thickness and brined in saltwater (*see easy instructions below)
    1 Tablespoon melted butter or olive oil
    1 teaspoon kosher salt
    1/2 teaspoon freshly-cracked black pepper
    1/2 teaspoon garlic powder
    1/2 teaspoon paprika (I prefer smoked paprika)

Directions:

*To brine your chicken breasts, simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt.  Stir to combine until most of the salt is absorbed.  Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.  Or you can also cover the bowl and refrigerate for up to 6 hours.  Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.  (Again, though, if your chicken breasts are sold pre-brined in a sodium solution, skip this step.)

Heat oven to 450 degrees F.

Place the chicken breasts in a single layer in a large baking dish.  Brush on both sides (turning once) evenly with the melted butter or olive oil.

In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined.  Then sprinkle the mixture evenly over the chicken on both sides.

Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink.  If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170 degrees F.  (The FDA recommends 170 degrees F.)

*Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and extra browned on top.  Keep a close eye on the chicken so that it does not overcook and/or burn.

Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil.  Let the chicken rest for at least 5-10 minutes.  Then serve immediately.

Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Difficulty: Easy Category: chicken, garlic powder, paprika
Title: Re: What's For Dinner?
Post by: angelface555 on March 04, 2017, 08:35:44 PM
http://www.tasteofhome.com/recipes/course/soup-recipes/recipes-for-vegetable-soup?pmcode=&_cmp=TOHContentTOH&_ebid=TOHContentTOH3/4/2017&_mid=140014&ehid=30E099BB5C2C1435CEDC63159519DB2F2E9A89DA#1

I know, I know, vegetable soup? But comon....40 recipes!
Title: Re: What's For Dinner?
Post by: JaneS on March 04, 2017, 10:02:13 PM
They're not ALL vegetable soup even though all are made with vegetables. 

I've made and eaten homemade vegetable soup all my life and I don't think it's ever been the same twice.  If I had to write down the recipe, I could but I would hope everyone would do their own thing when it came time to make it. 

I'm guessing that a conservative estimate of how many versions of vegetable soup my family and I have "invented" I'd have to say estimating 2 a year for me (and that's conservative) from age 15 on would be 134.  I'd give my sister that many and my dad about twice that.  My mother maybe half and my grandmother at least as many as mine.  My granddaughter now has about 4 of her own due to having her own garden.

That's a grand total of more than 700 recipes!  For basically one soup!
Title: Re: What's For Dinner?
Post by: JeanneP on March 05, 2017, 06:13:00 PM
My soups never are made exactly alike either. Just depends on what I have in the fridge as leftover. Fact I may make Veg. one tomorrow as lot of Carrots and cabbage etc. Needs using up. Also some 90/10 ground beef.

Going to have to see what is in the freezer for dinner tonight. Was going to go to the store but so windy out and now turned dark at 4:30. Going to storm. I am out of Bread and Milk but I do have canned milk here.
Title: Re: What's For Dinner?
Post by: angelface555 on March 05, 2017, 08:28:05 PM
I see what you mean as I just went through all of them. My vegetable soup is a mix of vegetables that changes due to what I have available, but always mushrooms, onions, carrots, and different sweet or hot peppers. Sometimes it is white and sometimes it is a red stock, but I almost always roast the vegetables first. Sometimes I will throw in a hand full of rice or some orzo. It is never the same twice.

I am always surprised at the amount of food suggested in recipes for a small group of people. I would go broke eating that way. My last soup or stew had one 16 ounce bag of wide egg noodles, one white onion quartered and chopped, two sweet potatoes, quartered and chopped, two ribs of celery, three scrubbed and quartered carrots, three chicken breasts, one each, green, red and orange chopped sweet peppers, one good handful of rice, one of orzo, 3 morels, the three cups of stock from slow cooking six of the chicken breasts, red pepper flakes, black pepper ground, ground sea salt, oregano, poultry seasoning, sage, ground cumin, and Hungarian red paprika, (I have this thing about tossing in the spices willy nilly!). I roasted the vegetables previously when I slow cooked the chicken. I took my soup slash stew and filled a pot and put it on the back burner and left it on low all day. After eating a bowl, I have several one and two cup containers in my freezer.
Title: Re: What's For Dinner?
Post by: JaneS on March 05, 2017, 09:42:56 PM
Patricia, where you throw in rice or orzo, I throw in a handful or two of barley.  That's what my dad did and I guess I follow suit on that.  Once I didn't have barley and we all knew something was missing.  I guess that was the "farmer" in him.  The just always had barley on hand.
Title: Re: What's For Dinner?
Post by: angelface555 on March 05, 2017, 11:00:56 PM
I don't know Jane; I never felt barley had any zest or taste to it. Is it supposed to absorb the other flavors? Perhaps I should buy a small amount and retry it.

Before I purchased my instapot, I would put two cups of beans and two cups of lentils into two separate large pots, fill with three times the water and bring to a boil, stir and then simmer for two hours. Then I would drain the beans after discarding all the defective ones. I would put the beans and the lentils back into their separate pots, refill with the water, add salt, bring to a boil and cook on low for two or three hours.

Finally, I would drain the majority of the water from the beans, mix in the drained lentils, add dried meat stock, add two tablespoons of brown sugar, some dry mustard, sea salt, ground pepper, some green or yellow curry and bring back to a rapid boil. Before serving, I would toss in some local hot sauce or spicy brown mustard. This recipe makes plenty for the freezer as well.

Now this is my recipe, and I rarely followed measurements which bothered both of my sisters who were trained chefs, no end. They followed recipes exactly until they were so familiar with the method, they could do it in their sleep. Then they would mix it up a little. I have no idea why the beans and lintels had to be cooked separately, they just did. And the brown sugar is another idea I may have gotten from hearing about sugar added to a tomato sauce.

Back to the instapot pressure cooker. It says it will precook one cup of beans in 30 minutes so you can then add extras and finish cooking for another 30 minutes. I'm not sure about that, but I have never used a pressure cooker. This thing is huge and promises just about everything, and I have yet to use it since it came on Saturday.

https://www.amazon.com/Instant-Pot-IP-LUX50-Programmable-Pressure/dp/B006E7I7MG
Title: Re: What's For Dinner?
Post by: so_P_bubble on March 06, 2017, 03:13:05 AM
what is 'congee'???

I used the pressure cooker a lot when I was working.  Makes wonderful stews as well as soups.
But mine was not electrical, but worked on the gas stove.
Title: Re: What's For Dinner?
Post by: JaneS on March 06, 2017, 08:43:06 AM
Patricia, I'd think barley, orzo, and rice all do the same thing when you add them to soup...expand, fill, absorb and whatever...
Title: Re: What's For Dinner?
Post by: angelface555 on March 06, 2017, 09:33:17 AM
Bubble, congee is an Asian rice dish that can be sweetened as a porridge or not to be used as a side dish.  This insta pot can also make yogurt and be used to saute as well as used as a slow cooker. I think I'm a bit intimidated. I have been up all night again. I went to bed about 11 PM and slept to 1:45 AM and was never able to return to sleep. If I take a nap now, I'll be up late and sleep in too long tomorrow so I'll stay up.

Thanks, Jane.
Title: Re: What's For Dinner?
Post by: JeanneP on March 06, 2017, 03:10:21 PM
Bubble and Don. busy making. Can see them in Photo's. Look so good


This is a recipe for the HAMAN'S EARS.

ngredients

    1 Stick margerine or butter (softened)
    1 cups sugar
    1 large egg
    1 tsp vanilla
    2 tsp baking powder
    2 cups wheat flour OR 1 cup white all-purpose flour and 1 cup wheat. (All white works well too.)

    FILLING apricot preserves. You can use any fruit butters, jam, or pie fillings. Traditional fillings are poppy seed and prune.

    NOTE: This is 1/2 of the recipe as shown in the book and made two dozen cookies.


Directions
1. Cut butter into sugar. Blend thoroughly. Add egg and blend thoroughly. Add flour, 1/2 cup at a time, blending thoroughly between each.
2. Put the batter in the refrigerator overnight or at least a few hours.
3. Roll it out to about 1/4-inch thickness and then cut circles with a cookie cutter or use a drinking glass. (From Beth Moore: Make them at least 3 inches in diameter so you have room to fill and fold them over!)
4. Put a tablespoon of filling in the middle of each circle. Fold up the sides to make a triangle, overlapping the sides as much as possible so only a little filling shows through the middle.
5. Bake at 375 for about 10-15 minutes, until golden brown.


He will be able to open his own little bakery when he comes home.
Title: Re: What's For Dinner?
Post by: angelface555 on March 06, 2017, 04:19:24 PM
Congee is a type of rice porridge or gruel popular in many Asian countries. When eaten as plain rice congee, it is most often served with side dishes. Origins: Hong Kong, Indonesia, Taiwan.
Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.

http://www.epicurious.com/recipes/food/views/chinese-chicken-and-rice-porridge-congee-103051

Title: Re: What's For Dinner?
Post by: angelface555 on March 07, 2017, 10:12:03 PM
Roasted Garlic mashed Potatoes

Ingredients

    2 large heads garlic
    1 teaspoon olive oil
    1 1/2 cups fat-free half-and-half
    4 pounds potatoes, peeled and quartered
    freshly ground black pepper
    salt, to taste (optional)

Instructions

    Preheat oven to 425°F. Slice about 1/4-inch off the top of the garlic heads, throw the tops away and place heads on a piece of foil. Drizzle olive oil over the top of the garlic heads and wrap them well in the foil. Bake until tender and golden, about 35-45 minutes. Remove from oven and let stand until cool enough to handle. Peel the skin away from the garlic cloves.
   
Add the garlic cloves to a small nonstick saucepan along with the fat-free half-and-half. Simmer the mixture over medium heat until cream is hot. Reduce heat, cover the pan and continue to simmer for a couple of more minutes. Turn the heat off and lift out the garlic cloves with a slotted spoon, place in a custard cup, and set aside. Leave the saucepan with half-and-half on the stove until needed.
   
Place quartered potatoes in a large stockpot, cover with cold salted water, and bring to a boil. Cook until very tender, about 12 minutes. Drain potato pieces in a colander.
   
Add hot, steaming, and drained potato pieces directly to a large mixing bowl and beat on low while you slowly pour in the fat-free half-and-half. Season with salt and pepper if desired and gently stir in the roasted garlic cloves. Serve!

Title: Re: What's For Dinner?
Post by: angelface555 on March 15, 2017, 07:26:26 PM
I wasn't going to post for awhile, but this looked so good! I'm grocery shopping tomorrow, so we shall see.

Orange Meringue Pie
Author: Christy Jordan


Ingredients
For the filling

    14-15 ounce* can sweetened condensed milk (filling)
    ½ cup frozen orange juice concentrate, thawed
    2 large egg yolks
    Graham cracker crust

For the meringue

    3 large egg whites
    ¼ cup sugar

Instructions

    For filling, In a medium sized bowl, mix together sweetened condensed milk, orange juice concentrate, and egg yolks with electric mixer until well blended. Pour into crust.
    For meringue, Whip egg whites with an electric mixer until foamy. Add sugar. Continue beating on high speed until soft peaks form. Pour onto top of pie and spread to edges to seal well. Bake at 325 for fifteen minutes or until top is golden. Allow to cool completely and refrigerate until chilled before serving.

Notes
*Either a 14 or 15 ounce can will be fine.
Title: Re: What's For Dinner?
Post by: Mary Ann on March 15, 2017, 08:41:49 PM
Patricia, the directions are like those for Lemon Meringue Pie, which I love.  This sounds as if it would be as delicious as the Lemon. 

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on March 15, 2017, 09:48:01 PM
Lemon Meringue is my favorite pie as well. The blogger who created the recipe also loves that pie. That is why, when on vacation, she had the orange version and really loved it too. So, when she got home, she treaked her lemon meringue recipe.

Edit: At the grocery store and not on vacation!  ::)

She also mentions that using the orange concentrate really makes it a better pie. Using juice wasn't as good she posted. Also, make sure to seal well with the meringue or it will draw back while baking.
Title: Re: What's For Dinner?
Post by: so_P_bubble on March 16, 2017, 04:39:04 AM
and what is the lemon meringue pie recipe?
Is there any substitute for the sweetened condensed milk?  custard maybe?  I find it sickenly sweet!
Title: Re: What's For Dinner?
Post by: angelface555 on March 16, 2017, 05:33:24 AM
On the custard, I don't see why not as she is using it to counteract the sour/sweet of the orange concentrate. Here is HER, not mine, lemon meringue pie recipe.

Lemon Meringue Pie With Cookie Crumb Crust

Ingredients

    1 box vanilla wafers (crust)
    6 T margarine (crust)
    3 T sugar (crust)
    14-15 ounce can sweetened condensed milk (filling)
    ½ cup lemon juice (fresh or bottled) (filling)
    2 egg yolks (filling)
    3 egg whites (Meringue)
    ¼ C sugar (Meringue)

Instructions

    For crust, crush half of wafers (about 40). Stir in sugar. Add melted margarine and stir until well blended. Pat out into pie plate.
    For filling, Mix all ingredients with electric mixer until well blended. Pour into crust. Top with Meringue.
    For meringue, Whip egg whites until foamy. Add sugar. Continue beating on high speed until soft peaks form. Pour onto top of pie and spread to edges to seal well. Bake at 325 for fifteen minutes or until top is golden. Allow to cool completely and refrigerate before serving, if desired.

http://www.southernplate.com/2017/02/orange-meringue-pie.html

http://www.southernplate.com/2009/03/lemon-meringue-pie-with-cookie-crumb-crust.html
Title: Re: What's For Dinner?
Post by: FlaJean on March 16, 2017, 01:16:07 PM
Both of those recipes sound good to me.  My mother used to make Lemon Meringue Pies making filling that did not use sweetened condensed milk, but it's too much trouble for me (I hate to cook).  These recipes sound easy and I'll save the recipes.

Today is a cold day and I have a vegetable beef homemade soup cooking. (Smells good)
Title: Re: What's For Dinner?
Post by: angelface555 on March 16, 2017, 01:43:25 PM
None of the lemon, lime or orange pies I've made in the past used sweetened condensed milk. I'm with Bubble on that one. But this blogger is part of a group of southern bloggers and it seems that they prefer sweet over savory.

Here's one just the way I make mine. This one is from Allrecipes.

    Preheat oven to 350 degrees F (175 degrees C).
    To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. ...
    To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. ...
    Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Grandma's Lemon Meringue Pie Recipe - Allrecipes.com
allrecipes.com/recipe/15093/grandmas-lemon-meringue-pie/

Title: Re: What's For Dinner?
Post by: Mary Ann on March 16, 2017, 02:12:45 PM
I've made lemon meringue pie using lemon pudding but I don't remember if I used the instant or other.  It tasted fine.  Of course, what my mother made was "from scratch" and she would make tarts using cupcake tins.  I've made pies from scratch, but not any more.  Too much work. 

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on March 16, 2017, 02:36:47 PM
MaryAnn, I would guess it wasn't the instant because it would be harder to jell and set up. I believe.
Title: Re: What's For Dinner?
Post by: Jeanne Lee on March 16, 2017, 03:39:45 PM
I've been making that lemon meringue pie with condensed milk for at least 50 years and my mother made it for years before that.  It's always been a family favorite and it's one you can put together quickly in an emergency for unexpected company.  I've found it's best, though, using fresh lemons rather than lemon juice.  My recipe (from my mother) calls for "juice of two lemons and rind of one".   ;)
Title: Re: What's For Dinner?
Post by: angelface555 on March 16, 2017, 03:57:03 PM
Hmmm...Jeanne Lee, could you post the recipe?
Title: Re: What's For Dinner?
Post by: Jeanne Lee on March 16, 2017, 04:06:15 PM
It's basically the same recipe, the only difference is using the juice of two fresh lemons and the grated rind of one of them, rather than bottled juice.  Of course, I've always used a commercial graham cracker pie crest but Mom made her own.   I never saved the recipe for that.   ;D
Title: Re: What's For Dinner?
Post by: angelface555 on March 16, 2017, 05:01:09 PM
 :thumbup: The southern blogger says not to use the juice either as she says it doesn't sit up as well and doesn't taste as well. I was initially curious about your grated peel. I don't think I've done that before with this type of dessert.
Title: Re: What's For Dinner?
Post by: Joy on March 16, 2017, 05:04:14 PM
My mother always used My-T-Fine lemon pie filling  and her lemon meringue pies were delicious.   

That is a powdered pudding mix like Jello pudding and it is the kind you have to cook.   The instant kind doesn't get thick enough for me to use any of that kind for pies.  I still like the ones that you have to cook. I like a thick pudding.

I have never fixed any kind of pudding using the condensed milk.  Being over-sweet wouldn't bother me.  LOL

Joy
Title: Re: What's For Dinner?
Post by: Jeanne Lee on March 16, 2017, 05:07:31 PM
I dont know where your blogger gets her information.  My pies always have a great firm texture and have more "tang".  The fresh juice and rind seem to cut some of the sugary sweetness of the condensed milk.  But maybe that sweetness is what she wants, and not the tang.  I have occasionally used bottled juice when I was out of the fresh lemons and found it didn't taste as "lemony".   Just another difference in preference, I guess.   :D
Title: Re: What's For Dinner?
Post by: angelface555 on March 16, 2017, 05:29:26 PM
My bad, she uses lemon juice with the lemon pie and advocates not using it with the orange meringue pie. She says to use a concentrate instead. I think the point I had in my head was that she was advocating a sweeter pie.

"Orange Juice concentrate is a must, regular orange juice won’t do. This is what we need to give us the concentrated burst of orange flavor that won’t be drowned out by the other ingredients in our pie.

**Yes, I’m using a store bought pie crust. Do I know how to make a homemade graham crust? Of course I do. However, I’m completely fulfilled and happy as can be using this one I purchased for $1.50 instead. Y’all, the world is gonna be hard on ya, so you need to go easy on yourself every chance you get."
Title: Re: What's For Dinner?
Post by: angelface555 on March 16, 2017, 05:33:41 PM
This one from "Allrecipes" is the way I generally do mine.

Preheat oven to 350 degrees F (175 degrees C).
    To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. ...
    To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. ...
    Bake in preheated oven for 10 minutes, or until meringue is golden brown.

http://allrecipes.com/recipe/15093/grandmas-lemon-meringue-pie/

Title: Re: What's For Dinner?
Post by: JeanneP on March 17, 2017, 07:26:14 PM
How many of us eating Corn Beef and Cabbage today?  I used Turkey Sausage in mine. Not to crazy for Corn Beef.
Title: Re: What's For Dinner?
Post by: SCFSue on March 23, 2017, 06:20:32 PM
Jeanne, I love corned beef and cabbage, but I'm having some quesy tummy issues due to a medicine I'm taking.  So I abstained, but I missed it!  Plus I don't make large recipes anymore. 

Sue (SCF)
Title: Re: What's For Dinner?
Post by: JeanneP on March 23, 2017, 07:02:19 PM
Sue.  I was given prescription from 2 different Dr. Last month. both were involved in a problem I am having with a nerve in my thigh. Fact 4 dr. have gotten involved. The drugs really got to  me. I just got off them.  This was 3 weeks ago and still I am feeling dizzy . I went and had a talk to my primery letting her now how I was feeling about the way it was handled. She as upset as I am. Did send for bloodwork and seems that my chloride is really low.  Even she now not available . I got the report on my E-Mail today.  All we have in my town now is two big Medical Centres.  One has 257 Dr. and the one I use has 198.  All done technology . even takes 20  min. to get a phone call in. A answering service takes message and texts to Dr. Office . No body talkes person to person. 
Title: Re: What's For Dinner?
Post by: so_P_bubble on March 24, 2017, 04:12:11 AM
                                              [attachimg=1]









Title: Re: What's For Dinner?
Post by: FlaJean on March 24, 2017, 11:38:27 AM
I made an easy recipe yesterday Fettuccine Alfredo.  We both liked it really well and it was EASY.  I did read the directions incorrectly and used linguine 😳, but I think I will use linguine when I make it again.

Sauce

½ cup unsalted butter
½ cup whipping cream
Stir until butter is melted and add
¾ cup shredded Parmesan cheese, ½ teaspoon salt
Stir until cheese is melted and blended,
Then pour over 8 ounces cooked fettuccine or linguine
Mix and eat.  Delicious
Title: Re: What's For Dinner?
Post by: SCFSue on March 24, 2017, 01:07:08 PM
For Bubble and all those anticipating Spring, here's a little ditty I learned as a child: (please forgive the grammar!)

Spring has sprung
The grass has ris
I wonder where the flowers is!

Actually I have daffodils which have almost finished blooming, a number of azaleas in bloom, although my largest number of azaleas in my large back yard are not doing well do to lack of water during the summer when I was not able to carry the hoses back there.  The front yard azaleas are older and doing quite well as well as a 5+ foot camellia in the front yard.  It was here when I moved in (2004).  The pansies in my front yard bed near the side door are still blooming.  I planted them in late October.

Ahh, Spring!
SCF Sue
Title: Re: What's For Dinner?
Post by: so_P_bubble on March 25, 2017, 11:37:10 AM
Reminder:  There is a mini challenge going on!

http://www.seniorsandfriends.org/index.php?topic=321.msg76940#msg76940 (http://www.seniorsandfriends.org/index.php?topic=321.msg76940#msg76940)
Title: Re: What's For Dinner?
Post by: angelface555 on March 26, 2017, 02:55:48 PM
Middle Eastern Spice Rub for roasted meats and or roasted root vegetables.

Middle Eastern Spice Rub:

1/2 teaspoon ground sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric

http://www.abeautifulplate.com/middle-eastern-spatchcocked-roast-chicken/
Title: Re: What's For Dinner?
Post by: angelface555 on March 26, 2017, 03:01:15 PM


http://www.abeautifulplate.com/easy-lemon-tahini-sauce/

"If I’ve learned anything from my time spent in the kitchen, it’s that one should never underestimate the power of a good sauce. A good sauce can make or break a dish. A good sauce can turn even the most basic dishes from good to fabulous with very little extra effort.

This easy lemon tahini sauce is one of those types of sauces. It uses just two ingredients and it can be customized and tweaked in so many ways (several of which I share below!). Despite being simple in concept, this tahini sauce is so creamy and flavorful.

It works fabulously on vegetables (zucchini, eggplant, bell peppers, cauliflower, etc.) and is also amazing drizzled on grilled or roasted chicken, seafood, lamb, or beef. When thick, it makes a delicious tahini dip that can be used for any number of purposes (vegetables, crackers, etc.). You can even thin it down and use it as a simple salad dressing."

INGREDIENTS:

1/4 cup (56 grams) pure ground tahini paste
2 tablespoons freshly squeezed lemon juice (roughly 1 juicy lemon)
2 to 3 tablespoons cold water
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon freshly ground black pepper
Optional Additions:
1 small garlic clove, pressed
very finely chopped flat leaf parsley, cilantro, dill, or mint
za'atar spice blend or sumac
DIRECTIONS:

In a small bowl, whisk together the tahini paste and lemon juice. It will be become thick. Slowly whisk in the water until the sauce can drizzle from a spoon. Add the salt and pepper, and adjust for taste if necessary. If the sauce is too thick, add another teaspoon or so of water as needed. Stir in any optional additions, if using.
Leftover sauce can be placed in a covered container and refrigerated for up to a week. The dressing will thicken in the refrigerator. Add a touch of water to thin it down if necessary, and adjust seasonings to taste.
TIPS FOR SUCCESS:

When using a fresh jar of tahini sauce, be sure to stir it well with a knife as it has a tendency to settle at the bottom of the jar.
This tahini sauce goes well with so many things! Drizzle on roasted or grilled vegetables, seafood, chicken, meat, or thin it down and use it as a simple salad dressing.
Reduce the water to make a thick dip. Increase the water amount to turn it into a light salad dressing.

Title: Re: What's For Dinner?
Post by: angelface555 on March 26, 2017, 03:49:41 PM
http://highlandsranchfoodie.com/2010/02/chicken-tostadas/#.WNgaf2jyvIU

Zesty Chicken Tostadas with Feta
A Mexican classic with a Greek twist
Ingredients
3/4 pound plum tomatoes chopped
1/2 cup black olives sliced
1/8 cup chopped fresh parsley
1 boneless skinless chicken breast about 1 pound. Cooked and shredded
1/2 teaspoon salt
1/2 teaspoon black pepper fresh ground
2 tablespoons red-wine vinegar
3 tablespoons cooking oil plus more for brushing tortillas
8 small flour or corn tortillas
1/2 pound feta cheese about 2 cups, crumbled
Instructions
Heat the oven to 450°. In a large glass or stainless-steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2 to 3 minutes. Turn the tortillas and brown the other side, 2 to 3 minutes longer.
Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven; cook until the cheese is just melting, 1 to 2 minutes longer. Top the tortillas with the chicken mixture.
This is a really easy and delicious recipe that will become a staple around our house.  And of course with tostadas, there are so many variations available if you don’t have all the exact items on hand. For instance, take a look at this Black Bean Chicken Tostada Recipe … yum and easy.

Chicken Tostadas with Feta Cheese…It’s What’s For Dinner
Title: Re: What's For Dinner?
Post by: JeanneP on March 29, 2017, 06:26:45 PM
So cold and dreary here today. Not even gotten out of  my PJ.  I use the kind that now you see people shopping in the stores wearing them. Not gotten that far.

Baked 2 meat loaves and put on in the freezer.  Also was wanting fruit cake so bad. I only buy them at Christmas time. I bought one and daughter sent another but they were gone in a month.
So today I had the makings for a pound cake. put in raisins and Walnuts. It just came out. looks O.K. Just a small one.  I need to cut out the cakes and cookies.
All my life thought I had to keep a biscuit tin and a cake tin with goods in them
Goes back to UK thinking that anyone can stop bye and one has to serve tea and a sweet.  I have to quit as I eat most now.
Every time I go back I put on at least five pounds because you stop by friends and family and all feed you.  I have always kept that up here. most people have either moved or gotten older and never go out.
Title: Re: What's For Dinner?
Post by: JaneS on March 29, 2017, 09:54:23 PM
JeanneP, that's not a strictly UK thing.  When people came to my grandparents and parents door, they hardly got inside before someone was trying to feed them.  First it was "Hello, come on in" and then it was "would like coffee or tea with your cake?"  If it was close to meal time, it was always, "Have you had lunch/supper yet?" 
Title: Re: What's For Dinner?
Post by: angelface555 on March 29, 2017, 10:07:53 PM
In the mountains of Kentucky and Tennessee, it was the same. If you went visiting, you better bring your appetite or your host might become insulted. In the area around Florence, Italy, one of the daily greetings translated to have you eaten today? Food and hospitality are forever linked.
Title: Re: What's For Dinner?
Post by: angelface555 on March 29, 2017, 10:31:41 PM
http://www.tasteofhome.com/recipes/coconut-pecan-german-chocolate-pie

Ingredients
1-1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold lard
3 to 4 tablespoons ice water
FILLING:
4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans
TOPPING:
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 large egg yolks
1 cup flaked coconut
1 teaspoon vanilla extract
1/4 cup chopped pecans
Directions
In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.
In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. Yield: 8 servings.

Test Kitchen Tips
Use any single-crust pie pastry your heart desires, including pre-made if you're short on time.
Hold the scrambled eggs, please! To achieve a silky smooth filling and topping, heat the egg yolks slowly and gently.
Title: Re: What's For Dinner?
Post by: angelface555 on March 29, 2017, 10:35:53 PM
http://www.tasteofhome.com/recipes/maple-peanut-butter-pie

TOTAL TIME: Prep: 25 min. + chilling MAKES: 8 servings
Ingredients
1-1/2 cups crushed cream-filled maple sandwich cookies (about 12 cookies)
3 tablespoons butter, melted
1/3 cup hot fudge ice cream topping
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
1 teaspoon maple flavoring
1-1/4 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 cup heavy whipping cream
2 tablespoons maple syrup
1/4 cup chocolate-covered peanuts, coarsely chopped

Directions
In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze 5 minutes.
In a microwave, warm fudge topping 5-10 seconds or until spreadable; spread over bottom and up sides of crust. In a large bowl, beat cream cheese, peanut butter and flavoring until blended. Gradually beat in confectioners’ sugar; fold in whipped topping. Spoon into crust, spreading evenly. Refrigerate 4 hours or until set.
In a small bowl, beat cream until it begins to thicken. Add syrup; beat until stiff peaks form. Serve with pie; top with peanuts. Yield: 8 servings.
Title: Re: What's For Dinner?
Post by: JeanneP on April 03, 2017, 03:57:50 PM
Today is a Dark Dreary raining hard day and so dinner is going to be the Usual British Tea.
Fish, Chips, Peas. and a Pot of good strong black tea. Along with bread. 

Just like when at home.
Title: Re: What's For Dinner?
Post by: angelface555 on April 28, 2017, 12:14:52 PM
This sounded easy and so good! I think I will change the type of oil however.

Dilly Oyster Cracker Recipe   
Author: Live Laugh Rowe

Prep time: 10 mins Total time: 10 mins Serves: 8 cups

Ingredients
1 (1 oz) packet ranch-style salad dressing mix
1 tablespoon dill weed
½ teaspoon garlic powder
2 (9 oz) bags oyster crackers
1 cup vegetable oil

Instructions
In a large bowl, combine dressing mix, dill weed, and garlic powder.
Add crackers and blend thoroughly.
Pour oil over mixture and stir thoroughly; allow crackers to absorb oil and seasoning.
Store in airtight container.
Title: Re: What's For Dinner?
Post by: Mary Ann on April 28, 2017, 03:14:39 PM
Patricia, that recipe for the oyster crackers is old; I've made it and it was delicious.  When groups would get together, someone would usually bring a batch and the crackers didn't last long.

What kind of oil would you use?  I'm not sure olive oil would do because I think it would alter the taste.  Canola oil would be a good substitute.

Put some in the S&F hidey hole and they'll go fast.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on April 28, 2017, 05:21:35 PM
MaryAnn, it was the amount, one cup of vegetable oil that made me pause. But then I read you use two nine ounce bags,(still too much); of crackers so perhaps it evens out? Canola oil is a good idea!
Title: Re: What's For Dinner?
Post by: maryz on April 28, 2017, 06:18:34 PM
Angel, it works.  I put the oyster crackers in a big bowl, then pour the oil (mixed with the dry ingredients - I used canola) over the crackers, stirring while I do.  Then I put it all in a zipper bag.  Store in the refrigerator, and turn it over occasionally to distribute the oil evenly.  It'll keep for a while in the fridge - if you can keep from eating it.  I never made it unless it was to take somewhere or with a group.  It was like "crack" in our house.  YUM!!!
Title: Re: What's For Dinner?
Post by: angelface555 on April 28, 2017, 06:23:04 PM
Thanks, Maryz! The blog author said her husband ate so much she had to hide it from him!  ;D  I will have to try it next time I go grocery shopping as I just went last Wednesday.
Title: Re: What's For Dinner?
Post by: maryz on April 28, 2017, 08:03:38 PM
Angel, I forgot to mention, I also add a bit of cayenne pepper to the dry stuff.
Title: Re: What's For Dinner?
Post by: Mary Ann on April 28, 2017, 09:03:47 PM
Mary Z, I once made a salad from a recipe from a TV program.  The salad was huge, big enough for a crowd, and it had either 1/4 or 1/8 tsp cayenne pepper in it.  Even that amount was too much for me, but I left the salad with Dot and she gave some to her son-in-law, who loved it!  I might try a pinch of it sometime in something, but nothing more than that!  You can tell I'm not from the southwest, can't you?

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on April 28, 2017, 09:18:21 PM
Thanks, Mary, I've noted all of this from you and MaryAnn.

I use a variety of spices, no real salt but lots of different ones such as mild yellow curry, madras and chili Verde in my curries. I use Hungarian paprika, oregano, chives, hot Mexican style chili pepper, garlic and sage, poultry seasoning, turmeric, marjoram, hot thyme, Alaskan smoked sea salt, garlic pepper seasoning, cayenne pepper, red pepper flakes and a number of locally made Alaskan hot sauces. I also use another local product, Denali dry rub on meats. I love using different marinades as well from the ethnic markets locally.

For white meats such as poultry or pork, I have been known to use different flavored mayonnaises,  coffee syrups or salad dressings as rubs. I think of it as a "Magpie" approach to spices but my sister calls it "monkey see, monkey do."  However, it has never stopped her from eating most of what I make.

One trick is to purchase a family size selection of chicken thighs, legs or breasts or a combination. I put them in my slow cooker after rinsing the meat inside and out. I add fresh carrots, sweet or white potatoes, onions, mixed sweet peppers, whatever combination you'd like. I fill the cooker with one cup of juice, orange, apple or lemon, add appropriate spices per type of juice and enough water to bring it up to a third of the cooker.

I usually do this at night, go to bed and in the morning, bring the chicken to a large bowl, toss in a handful of rice, frozen vegetables, etc. in the cooker and put the lid back on and reset to high. After I have deboned and toss those and the skin, I return the meat to the cooker.  I never seem to measure so it is judged by eye for amounts. After thirty minutes, I unplug the slow cooker, put the food into a glass roaster and put it in the fridge to cool. When cooled, put equal amounts into one and two cup freezer baggies and you are set for a month to a month and a half.

People always ask for my recipes and I never know what to tell them as it is all experiments... :D Or just a lifetime of cooking for the family.  MaryAnn, I use a lot of hot seasonings because I grew up with them and do not add table salt.
Title: Re: What's For Dinner?
Post by: angelface555 on April 29, 2017, 02:08:00 AM
Do you know you can make actual do it yourself lip gloss or playdough from jello? Who knew?

https://www.pinterest.com/sherron/jello/?utm_campaign=category_rb&e_t=601b096ac829428789f0b5a1b4b3a04f&utm_content=203717651833404417&utm_source=31&utm_term=2&utm_medium=2011

Title: Re: What's For Dinner?
Post by: angelface555 on April 29, 2017, 02:10:00 AM
[attachimg=1]

Modern jello salads from 1952
Title: Re: What's For Dinner?
Post by: MaryTX on April 29, 2017, 11:53:53 AM
I have a jello recipe book called "The Joys of Jello" and it has gotten a lot of use over the years, as most of Mom's recipes were lost.  The fancy molded salads were mainly for company, but a bowl of jello either plain or with fruit was always on the supper table.  I still make it for myself. 

My daughter Cathie and two grandnieces are the only girls in the next two generations. Cathie and Lyndi were tomboys and would rather play softball,ride horses or jump in mud puddles , but Danielle was the only one that loved to bake and cook and still does.  I found her "The Joys of Jello" in a used book store and she still uses it to make the fancy molded salads.

Mary 
Title: Re: What's For Dinner?
Post by: Mary Ann on April 29, 2017, 12:02:15 PM
Patricia, I was going to respond to this when I was on the computer earlier, but I went back for something and could not get back here.  Then Tom called to see if I wanted to go out to breakfast.  He was downtown, had just finished Uber driving, and was ready for breakfast.  We had eggs here yesterday and I'm not sure if we have any more eggs.

Anyway, I use very little salt, but I do use regular table salt.  Although I am not cooking now, when I did, I rarely used the amounts given in recipes, probably most of my old recipes were developed before salt was declared a problem.  Even now, when I eat poultry, I may sprinkle on some salt, but not much.  And I am one who might notice a certain food doesn't taste quite right, but until or unless I see someone salting the food, I don't realize it lacks salt.  The only thing I might salt before I taste it is poultry and then only the light sprinkling.  I am not a food connoisseur (thanks to spell check for that word). 

Mary Ann
Title: Re: What's For Dinner?
Post by: FlaJean on April 29, 2017, 12:19:35 PM
That photo of the jello salads of the 50s sure brought back some pleasant memories for me.  I remember the many baby and wedding showers and there always seemed to be a jello salad of some kind included in the refreshments.  My husband doesn't care for jello so I seldom fix it just for me.
Title: Re: What's For Dinner?
Post by: angelface555 on April 29, 2017, 12:49:07 PM
I use Pinterest a lot and since jello was almost always on the dinner table or at other functions, growing up, the page caught my attention. I was a year old in 1952 but I doubt if anyone thought to make lip gloss out of it!  :-\

MaryAnn, I have low blood pressure normally, but salt can kick it up rapidly so I avoid. Strokes are common on both sides of my family and I have several food allergies and sensitivities so avoid it unless it is already in the food. You are being sensible in your salt usage but not everyone is.

The last time I was in McDonald's, probably twenty years ago, I almost gagged on the french fries due to the salt they used on them. Did you know, we can get up to seven times our daily usage of salt just from the amount used in manufacturing that food? Then folks add even more! Salt and sugar are added to both toothpaste and baby food simply to keep folks buying that particular brand. Babies don't need salt or sugar but manufacturers believe a pre-tasting mother would never buy their brand without it!

I am not a "food connoisseur,"(Thanks for the spelling tip, MaryAnn!); but my two sisters have trained as actual chefs although in different styles or mediums. My problem is what I term my magpie propensity. A sort of what if methodology to cooking, my PSP and how I perceive life. I have the same problem following a PSP tutorial as I do in following a recipe. My two sisters both follow recipes and measure while I am more apt to fly by the seat of my pants in changing those recipes.
Title: Re: What's For Dinner?
Post by: Mary Ann on April 29, 2017, 01:17:42 PM
With cooking, it depends on what I cook as to whether I follow directions or not.  If I were baking a cake, cookies or desserts, I would follow the recipe, but if I'm cooking meat, I may look at a recipe for the general idea and accompaniments then do what I want to do.  I was not a "seat of my pants" cook, however.  Tom does basically the same thing; if he wants to make something, he will look online to see what goes with what, then proceed.  He does not make desserts, however.  And, of course, we usually do not get anything the same way twice.

I still collect recipes, however, much less than I used to.  I have a Fannie Farmer cookbook that was my mother's and she possibly received it as a wedding gift in 1922.  There are several recipes with an 'x' beside them, meaning those were her recipes.  When my mother died in 1941, an aunt, one of her sisters, gave me a Joy of Cooking cookbook that has been my "cooking bible"; it is very informative as she tells about experiences with a certain food and if the recipe was good or not so good.  When I bought the first microwave, a very good cookbook came with it (they don't do that anymore) and I still have it.  I never have really cooked in the microwave, but it heats water very nicely so I can put my flavored coffee in it!  It also reheats foods that are leftovers and does a good job on frozen dinners!!!  I have made things from scratch, but it has never been my main source of cooking.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on April 29, 2017, 02:06:13 PM
In my forties and after colon cancer in 2000, I became lactose intolerant and developed IBS. Then in 2013, I had another in a very long line of Hormel microwavable spaghetti dinners and promptly ended up in the emergency room with anaphylactic shock. I cannot have convenience food, microwavable or fast food due to chemicals added to the food to preserve shelf life or modify the taste.

So, I cook as my parents did and watch for a day or two to see if any adverse reactions appear. All fruit and vegetables are washed in a water and apple cider vinegar solution before use. I do not plan on spending another 4000.00 in the emergency room again due to my own neglect!

I use my own developed mixes and prepare in bimonthly batches. If you saw inside my freezer, you would see multiple frozen baggies of rice, mixed peppers, vegetables or fruit, different types of meats, etc. I do eat dairy, however in minuscule amounts perhaps once or twice a week. Since I cannot predict when or where I will have a reaction, nor stop it once it begins, I am very careful about what I eat or how it is prepared.

I miss how and what I used to eat but that is impossible now. I used to love ice cream. Now if I indulge, it is best if done so in close proximity to the bathroom. Apples or raisins can produce results in 24 to 48 hours if not washed first in the vinegar solution and taken in small amounts.

An iron rich food can cause an immediate reaction; which is why I now have pernicious anemia. Sometimes you need to be a detective in what, where, when or how something occurs.  Some people actually feel that food allergies are an affectation which I have never understood.
Title: Re: What's For Dinner?
Post by: Mary Ann on April 29, 2017, 04:28:27 PM
I guess I've been very fortunate in what I can eat.  I have likes and dislikes, but I don't think I have any food allergies (allergies in the air are something else).  Yes, I do have food allergies, but the two I can think of are two I am not fond of anyway and when I eat them, I do so in moderation.  I am allergic to corn.  I love sweet corn on the cob, so eat that in season, also popcorn, but I do not buy canned or frozen corn.  I do not like cantaloupe or melons, I am not fond of watermelon, but I do indulge sometimes in summer.  I don't like cucumbers.

People who don't realize others have food problems are naive, so many people have all sorts of problems.  I probably can eat many more foods than i do but until I taste them, I don't know if I like a certain type or not.  I do know I do not like heavily spiced foods and I would not be good with TexMex foods.  We have a Mexican restaurant near us and I do not know how authentic it is but I have found some of their foods are mild enough for me to eat.  From what you say, Patricia, I would have a hard time with some of your spices. 

Have you ever tried frozen yogurt?  This is not the small yogurts that one eats for a meal, but it is packaged like ice cream.  My doctor told me to avoid animal fats so frozen yogurt became my ice cream.  While it is an acquired taste, it is not that much different than regular ice cream.  There are some flavors, but not as many or varied as ice cream.  I like peach or strawberry, but usually get vanilla. 

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on April 29, 2017, 06:00:59 PM
Yes, I do get the frozen yogurt but as it is dairy, only in small quantities. They do have a no lactose type but it has yet to make it to Alaska. For some reason, I can handle pineapple sherbert but again in small quantities.

My Dad was in Europe and Asia in the navy in WWII and my mother traveled to Turkey and the Middle East in the early nineteen thirties with her sister so they experienced these dishes first hand or as street food. I grew up eating hot or spicy foods and with parents who enjoyed trying new ethnic, spicy dishes which is why both my sisters trained as chefs. I like to try new dishes, especially since I cannot eat so many standard American dishes and most locally prepared ethnic food doesn't have the chemicals and preservatives that my body can't handle.

The spices usually come in three styles, mild, hot and hottest so there are different levels. I generally stay away from hottest. I do like the different horseradishes as well.
Title: Re: What's For Dinner?
Post by: FlaJean on April 29, 2017, 06:13:32 PM
Many years ago when we lived in Morocco for several years, we bought all our vegetables and fruits in the local market.  We washed them in a solution of water and a little Clorox, but I don't remember amounts.  (parts per gallon)

ANGEL, I love grapes and a couple of years ago I had to stop eating them due to terrible itching in my mouth, throat and even around the outside of my mouth.  I've wondered if it could be an allergic reaction to the pesticide spray because I can eat grape jam with no problems.  How much apple vinegar do you use when washing your fruits and vegetables?  I could try that on some grapes and see if it would make a difference.
Title: Re: What's For Dinner?
Post by: angelface555 on April 29, 2017, 07:36:01 PM
It is supposed to be four tablespoons of ACV to a gallon of water, but I use one cup of ACV to a gallon of water. Some say you are to use unfiltered water but I use tap water and haven't had any issues. I am extremely wary of chemicals so I swish it, fruit and or vegetables, around a lot and then swish it some more through running water.

Grapes are number four on the list of the 22 worst foods for pesticide residue.

http://www.goodhousekeeping.com/food-recipes/healthy/news/g168/dirty-dozen-foods/?slide=1

Title: Re: What's For Dinner?
Post by: Mary Ann on April 29, 2017, 08:16:23 PM
It's interesting to me to read of the various foreign places people here have lived - Turkey and Morocco, for instance.  I have been out of the US, but not in such "exotic" countries.  Guatemala was a challenge for fresh food and we were warned to not eat salads or other fresh foods.  Guess who ate some salad.  Montezuma's Revenge did not get me down until the last day of our trip.  Even though I had the "trots" after I ate the salad, I was able to control things until that last day. 

Mary Ann 
Title: Re: What's For Dinner?
Post by: JaneS on April 29, 2017, 10:19:03 PM
Mary Ann, they told us in Mexico that it's not the vegetables that get you.  It's the water they're washed in.  A doctor in our hotel said that the only way Americans can fight off Montezuma's Revenge in Mexico is to drink nothing but bottled water and eat NOTHING raw because it's all washed in the water that gets us.  I was on a charter trip and many people got it during our stay in Mexico and many people thought they'd escaped but got it on the plane.  Those 6 little cells were busy on the way home.  Thankfully, I listened to the dr. and I never got it.  Out of 210 people there were only about 20 who escaped.
Title: Re: What's For Dinner?
Post by: FlaJean on April 29, 2017, 11:31:49 PM
Thanks, Angel, for that information.  I always wash my fruits and vegetables in water so I'm going to add ACV to the water in the future.
Title: Re: What's For Dinner?
Post by: Mary Ann on April 30, 2017, 03:19:52 PM
Joy, we were given the same information.  Foods, other than fresh produce, which needed no washing did not bother me.  But it was a salad which had been washed in their water (and who knows how/if it was fertilized) that bothered me.  I kept going until the last day, which happened to be Good Friday.  My then sister-in-law was with me and she got it that day too.  We stayed in bed most of the day and I think it was the next day we left for home and we made it safely.  At one of our last dinners, I am sure I drank some water but I had pills to put in the water - and I'm sure I did.  This was 1976 so my memory isn't too good unless I took a picture!

Mary Ann
Title: Re: What's For Dinner?
Post by: SCFSue on April 30, 2017, 06:15:24 PM
FlaJean, this is just a guess, but was your husband in the U.S. Navy when you lived in Morocco?  When my husband was in flight school and at an airfield near Pensacola, we lived next door to Janet and Joe Dressler who had lived in Morocco before he was selected for flight school.  This was in 1958.  They had 3 or 4 kids when we lived next door, but eventually had 10.  Did you by any chance know them?  Joe has died as has my husband and Janet remarried later, but is again a widow.

SCFSue
Title: Re: What's For Dinner?
Post by: FlaJean on May 01, 2017, 11:26:49 AM
Sue, yes, my husband was in the Navy.  We were in Morocco in the early 60s.  It was an interesting experience and we toured much of the country while we were there.  There were a lot of Frenchmen there at that time and many of the hotels and restaurants were still run by French residents.  In fact, we lived in a French villa owned by a local doctor who was French.

One of the highlights of our stay was being invited by our Fatima's (maid) sister to her apartment deep in the Medina (the old part of the city) for a meal.  She served a delicious stew cooked on a small hibachi and served us mint tea.  She and her husband had just a couple of rooms off the large central hall and the doors were curtains.  I was amazed at the sugar.  It was in thin rectangular sheets like notebook paper and she broke off a piece for the teapot.  Sorry to run on so long.  But you have reminded me of an interesting episode of many years past.
Title: Re: What's For Dinner?
Post by: angelface555 on May 01, 2017, 11:53:55 AM
Jean, how interesting about the sugar! I wonder if and how it was pressed?

The Saratoga,(And my husband.); cruised the Mediterranean during the late sixties and he often had shore leave in Monaco and Naples among other ports. Unfortunately, I was on base in Jack's Beach, Fla. so never got to see any of the sites. Then when home, he only wanted to stay home.
Title: Re: What's For Dinner?
Post by: SCFSue on May 02, 2017, 06:44:48 PM
FlaJean, thanks for the reply.  I was intrigued by the Dressler's experience in Morocco.  We, like many Navy families, have stayed in contact over the years--not every Christmas, but some and I'm always happy to hear about them.  I've never lived in a foreign country, but did travel to Spain when Bob was able to get a week's leave and met me in Madrid.  His mother came up from Alabama to stay with our 3 children.  We were at the time stationed at Brunswick, NAS, but the P-3 squadron deployed every year for 6-9 months at a time.  Bob died from colon cancer in 2002.  We'd retired to a 40 acre farm when he retired, but after he died, I moved to Auburn to be near a son and his wife.

Sue
Title: Re: What's For Dinner?
Post by: JeanneP on May 02, 2017, 09:34:46 PM
I found 2 small loaf pans . Old ones and decided to make a loaf of bread today. Same recipe for one loaf of Regular but split it between the 2 pans. Perfect size now. If I brought bread at the bakery or at the store I ended up throwing half a loaf away as I didn't care to put some slices in the freezer. Now one of these small loaves will last me about 4 days. Don't know about home made bread though. I have a tendency to eat to much of it. I cut a big slice today and spread it with butter and jam while it was still warm.  Got to watch doing that.  I am like OPRAH.   I LOVE BREAD as she says.
Title: JeanneP
Post by: RAMMEL on May 03, 2017, 09:06:28 PM
JeanneP ---

Do you realize the dangers of bread?

Statistics - The Dangers of Bread
The Dangers of Bread
1. More than 98 percent of convicted felons are bread eaters.
2. Fully HALF of all children who grow up in bread-consuming households score below average on standardized tests.
3. In the 18th century, when virtually all bread was baked in the home, the average life expectancy was less than 50 years; infant mortality rates were unacceptably high; many women died in childbirth; and diseases such as typhoid, yellow fever and influenza ravaged whole nations.
4. More than 90 percent of violent crimes are committed within 24 hours of eating bread.
5. Bread is made from a substance called "dough." It has been proven that as little as one pound of dough can be used to suffocate a mouse. The average American eats more bread than that in one month!
6. Primitive tribal societies that have no bread exhibit a low occurrence of cancer, Alzheimer's, Parkinson's disease and osteoporosis.
7. Bread has been proven to be addictive. Subjects deprived of bread and given only water to eat begged for bread after only two days.
8. Bread is often a "gateway" food item, leading the user to "harder" items such as butter, jelly, peanut butter and even cold cuts.
9. Bread has been proven to absorb water. Since the human body is more than 90 percent water, it follows that eating bread could lead to your body being taken over by this absorptive food product, turning you into a soggy, gooey bread-pudding person.
10. Newborn babies can choke on bread.
11. Bread is baked at temperatures as high as 400 degrees Fahrenheit! That kind of heat can kill an adult in less than one minute.
12. Most American bread eaters are utterly unable to distinguish between significant scientific fact and meaningless statistical babbling.
In light of these frightening statistics, we propose the following bread restrictions:
1. No sale of bread to minors. 2. No advertising of bread within 1000 feet of a school.
3. A 300 percent federal tax on all bread to pay for all the societal ills we might associate with bread.
4. No animal or human images, nor any primary colors (which may appeal to children) may be used to promote bread usage.
5. A $4.2 zillion fine on the three biggest bread manufacturers.
Title: Re: What's For Dinner?
Post by: JaneS on May 03, 2017, 10:42:57 PM
A very good argument against bread, Rammel.  I, for one and tempted to give it up......NAH my grilled cheese would run all over the stove.
Title: Re: What's For Dinner?
Post by: Marilyne on May 04, 2017, 12:07:29 AM
Rick - I wonder what the Pillsbury Doughboy is thinking? ;D
Title: Re: What's For Dinner?
Post by: Mary Ann on May 04, 2017, 08:46:33 AM
Great one, Rick!

Mary Ann
Title: Re: What's For Dinner?
Post by: FlaJean on May 04, 2017, 11:00:02 AM
I enjoy good bread.  When we occasionally go to a good Italian restaurant, the best part of the meal is the bread.
Title: Re: What's For Dinner?
Post by: so_P_bubble on May 04, 2017, 12:03:00 PM
Don't you eat bread Rammel? lol
Maybe you should live on matza!
Title: Re: What's For Dinner?
Post by: JeanneP on May 04, 2017, 06:32:27 PM
Rammel.  Will have to come up with a better list in order to stop me from eating my Bread.  Same with Potatoes. Love them.  Don't eat them everyday.
I am going to stick to what I have been eating most of my life.  Seems to work for me.
Title: Re: What's For Dinner?
Post by: Joy on May 04, 2017, 08:35:33 PM
I, too, love good bread.  I especially like sour dough bread.  I like bread when it is crusty on the outside, but nice and soft inside.  I could make a meal just out of good bread and real butter.

Bubble, I also love Matza.  Hard to find in my area.  Sometimes around the Jewish holidays, some stores will carry it.   I like it just plain with real butter. 

Joy
Title: Re: What's For Dinner?
Post by: RAMMEL on May 04, 2017, 10:57:30 PM
Quote from: so_P_bubble on May 04, 2017, 12:03:00 PM
Don't you eat bread Rammel? lol
Maybe you should live on matza!

Unfortunately I have had to give up white stuff - bread, pasta, potatoes, etc.  But I never was a big bread eater.  I like it, but just never ate it very much at meals. Rather have some hearty food.  When I do have bread now I go to rye bread. 

I do hope everyone realizes the bread report was jest.
Title: Re: What's For Dinner?
Post by: so_P_bubble on May 05, 2017, 07:01:00 AM
I eat bread once a week: Shabbat Halla is  delicious.   

I could not live without pasta, especially with home made Bolognese sauce and Parmesan cheese.  That is natural for an Italian, isn't it? :)

What is your preferred dish/food?
Title: Re: What's For Dinner?
Post by: JaneS on May 05, 2017, 08:07:37 AM
Home made chicken pot pie made in the German tradition the way my grandfather and my mother used to make it.  It's NOT a pie but more like a stew made in a large pot with chicken, home made dough squares, potatoes, chicken broth and UMMMM-UMMMM good!  Now you've made me hungry for it and it's the best when you make a LOT and share it with family.  Think I'll buy a chicken the next time I go to the store!
Title: Re: What's For Dinner?
Post by: angelface555 on May 05, 2017, 01:13:31 PM
Bubble, I grew up with a mother who considered cooking an art form and loved to try new foods, new styles. She was an excellent pie, cake, cookie, and candy maker. My father was renown for his bread and for his biscuits. He loved to bake savory treats, brew his own beer and was a master grills man.

Both my older and my younger sister inherited different cookery genes and trained for that in Italy and France separately. We were expected at a young age and as part of the family to do our part in the kitchen, first through preparation and cleanup and later through often cooking the entire meal as both parents worked full time as well as maintaining the household. They were the managers, we were staff who most often did the grunt work.

I was the odd duck who never quite mastered the gene for precision and following a guideline. I was always inquisitive, my first recipe attempt was a combination applesauce mayonnaise creation with dark green food coloring for a fruit salad dressing. While actually pretty good tasting, everyone seemed to be put off by the dark green coloration.

So, while both my sisters can put together a meal out of any odd bits in your pantry, I'm more likely to spend that time wondering what if?

This apple may have fallen close to the tree, but it certainly rolled downhill!
Title: Re: What's For Dinner?
Post by: JeanneP on May 05, 2017, 01:39:19 PM
I really can't name a favourite food.I still tend to make the dishes I grew up with in UK. I could live on different soups with home baked bread.  I just cook daily what my taste buds tell me.  That is when I make favourites I always make at least 3 servings and freeze. that way I have fixed already if that is what I want that day.  I just enjoy food.
Title: Re: What's For Dinner?
Post by: alpiner1 on May 05, 2017, 07:53:17 PM
Today is May 5 , Cinco de Mayo . We are going to a Mexican restaurant here in town .
http://www.history.com/topics/holidays/cinco-de-mayo
Title: Re: What's For Dinner?
Post by: FlaJean on May 06, 2017, 11:13:40 AM
Alpiner, I found that article interesting.  I was surprised that it is celebrated much more in the US than in Mexico.
Title: Re: What's For Dinner?
Post by: JeanneP on May 06, 2017, 03:22:28 PM
That seems to be the way now in US.  people seem to make more of any Celebrations than the people who are the  ethnic people who know what it is all about. I think they just like to eat.  We have so many Mexican restaurants here and know lots of people saying the going there for Cinco De Mayo. Don't think they even know what the celebration is about. Mexicans who live around me do not seem to be doing anything. I suppose they are far away from their big families where big things were done.
Title: Re: What's For Dinner?
Post by: angelface555 on May 08, 2017, 01:18:52 PM
10 recipes to make with pizza dough, including some wonderful muffin tin mini pizzas!

http://www.food.com/ideas/10-things-to-make-with-pizza-dough-6094?c=43019&bid=9496785&c32=529ebec559f464bfaee7d602a7225cb22d1246b9&ssid=2017_FOODCOM_confirmation_API&sni_by=1951&sni_gn=Female
Title: Re: What's For Dinner?
Post by: Joy on May 08, 2017, 10:59:02 PM
Patricia,  that is a great link for what to do with pizza dough.   I saw several things that sound so good.   I have never even seen refrigerated pizza dough, but I will sure look for it the next time I get to the store.   The mini pizza cups,  the cinnamon rolls and the appetizer squares.  All of then look so good and so easy to make.    Thanks for posting it.

Joy
Title: Re: What's For Dinner?
Post by: JaneS on May 09, 2017, 06:06:11 AM
I continued to the next levels and got 2 recipes for "What to do with rice".  Thanks
Title: Re: What's For Dinner?
Post by: angelface555 on May 09, 2017, 01:40:29 PM
I do enjoy my recipe blogs, they're like candy even if you never make any of the recipes, so I'm glad you enjoyed it as well. Here is another good recipe that I know I will actually be making!

Easy Garden Salsa Recipe + Cleaning Freebies!
This post may contain affiliate links.
05/09/2017 by Kelly Rowe Leave a Comment

A summertime favorite, you’ll find this salsa to be easy and healthy!  So, skip the store-bought seasoning packets and make this with fresh ingredients straight from your garden or your local farmer’s market.  We love chips and dip â€" and this Easy Garden Salsa Recipe frees me up from having to slave away in the kitchen or over a sink of dirty dishes.  (Pssst!!  Be sure to stick around to see what freebies I have to share with you too!)

A summertime favorite! This Garden Salsa Recipe is one that you can whip up with a few ingredients from your garden or the farmers market. livelaughRowe.comGarden Salsa Recipe

https://livelaughrowe.com/garden-salsa-recipe/


Mexican food and flavors are some of my favorites!  And it’s amazing all the foods you can add salsa to for a pop of flavor.  Are you ready to grab your food processor and get this party started?
Easy Garden Salsa Recipe      
Print
Author: Live Laugh Rowe
Ingredients
6 tomatoes (Roma tomatoes or about a pound of the tomatoes you have on hand)
1 small handful of cilantro
3 green onions
½ jalapeño, to taste (optional)
½ tsp garlic powder
Salt and pepper, to taste
Instructions
Toss all the ingredients in your food processor and give it a whirl!
Place in an airtight container and refrigerate for 30 minutes before serving.
Serve with tortilla chips or as a topping on tacos, burrito bowls, eggs and more!
Notes
If you prefer chunky salsa, be sure not to over-process it.
Title: Re: What's For Dinner?
Post by: phyllis on May 10, 2017, 08:15:35 AM
I make my own Salsa from time to time by using those little cherry/grape tomatoes.  I buy those every week and we just snack on them.  I put several in my little food processor, add garlic powder, salt, pepper, onion, and a good squirt of Sriracha (we like it spicy!) and process them to the consistency that we like.  Use it with chips as a dip and also put it on meat or even pasta for a flavor kick.  It is so easy to do and adds a taste of freshness to dinner.
Title: Re: What's For Dinner?
Post by: JeanneP on May 10, 2017, 04:12:40 PM
I also add some red and yellow peppers chopped fine. It is good.
Title: Re: What's For Dinner?
Post by: angelface555 on May 10, 2017, 04:28:53 PM
I generally buy locally made hot sauces and salsa so making this one will be interesting. I like to use sauces, marinades, and spices rather than over salted store products. They taste better and are healthier as well.
Title: Re: What's For Dinner?
Post by: JeanneP on May 12, 2017, 06:15:12 PM
I was running like a crazy women last night or early this morning. Then could not get back to sleep.

Was going to work out doors but took a nap this afternoon.  Crazy me.  Decided to go back to making own bread. Not in machine. Use to use it all the time.  I got it mixed and put to raise for 6 hours.  Then to bake for 30 min. Forgot it and at midnight last night woke up to remember.  Darn loaf was massive. Blown up out of the bread pan.  Anyway I  stayed up to bake it. By that time to big for the darn oven. Finely got it done.  Thought would have to throw away but it turned out bad shaped but really good.
Better than can buy and then I throw half a loaf away if I buy the store kind.
   
Title: Re: What's For Dinner?
Post by: Mary Ann on May 12, 2017, 08:56:55 PM
JeanneP, you gave me a good laugh.

Mary Ann
Title: Re: What's For Dinner?
Post by: JaneS on May 12, 2017, 09:34:43 PM
Angelface, I stopped in at the local health food store and found that they had started to carry Wild Caught Alaskan Salmon.  I bought two patties and my sister and I ate them for lunch instead of going out as we had planned.  They were absolutely delicious and they were also "more-ish".  I'm going back to get some more and I'm hoping that they continue to carry it.
Title: Re: What's For Dinner?
Post by: angelface555 on May 13, 2017, 09:01:20 AM
Thank you, Jane, for buying and enjoying an Alaskan product. I love salmon in so many ways.

One of the things I have never understood is the way a store will price items. Specifically pricing by the main store guidelines of items found locally. I'm sure you see it everywhere.

For example, blueberries, raspberries, and strawberries are native to the area. They are everywhere like weeds. You go into Safeway or Fred Meyers, a subsidiary of Krogers; or Walmart, and you see a cup size package of berries for seven to nine dollars.

It is the same with salmon which is caught locally. Many folks have time off in July for dip netting. It is almost a statewide sport! The stores have it priced in halves as a luxury item, from $31.95!

Now I know they go by national pricing, but you would think they would adjust by area? But then, I realize, they couldn't have standard pricing. I suppose it is the same reason they sell items such as hummingbird feeders here when there are no hummingbirds within several hundred miles of us!
Title: Re: What's For Dinner?
Post by: angelface555 on May 13, 2017, 12:22:53 PM
Texas style chili from the Food Channel.

http://www.foodchannel.com/recipes/recipe/s-o-b-texas-chili/
Title: Re: What's For Dinner?
Post by: JeanneP on May 13, 2017, 04:01:04 PM
I have gotten that I prefer to buy the Can Canadian Wild Salmon. Only the Red. Never buy the pink. Pink salmon as cheap as Tuna but the Red. is not $4.25 for the smallest can and if can get when on sale $6.99 for the larger can. Seems to have more taste than fresh salmon to me. Like to make Patties out of it. Large can will make 4 and so that is a good price for a meal. One for me is enough. I boil some small new Potatoes and add maybe green beans and salad. One can can also make 4 good salads.
Title: Re: What's For Dinner?
Post by: FlaJean on May 20, 2017, 06:31:00 PM
I never bought any whey but I found a simple recipe for sausage muffins using Bisquick.  I only made a half recipe because I wasn't sure we would like them.  They were very good.

1 cup Bisquick
1 cup shredded cheese (I used a combo of four cheeses)
4 eggs beaten
1 pound sausage cooked and crumbled
350F for 20 minutes

My husband is a picky eater so wasn't sure Larry would eat any so I just made half the above recipe to fill a 6 cup muffin pan.  We both enjoyed them.  It is such an easy recipe to make.
Title: Re: What's For Dinner?
Post by: JeanneP on May 20, 2017, 09:01:34 PM
Jean.  I have all the makings and so going to do them tomorrow. Sounds so good.


Title: Re: What's For Dinner?
Post by: JeanneP on May 21, 2017, 01:52:10 PM
Turned a little cold again here today but at least the storms gone.  I was in the mood for a good beef stew and so that is what is cooking at the moment. Smell good. Going to have a relaxing day. Read, Eat and get ready for the 3 hours of Masterpiece Theatre tonight.
Title: Re: What's For Dinner?
Post by: angelface555 on May 21, 2017, 02:23:37 PM
Jean, that does sound good but I can only deal with small portions of cheese before my intolerance kicks in. The same with ice cream which I have been absolutly craving lately but know I cannot have without spending a lot of time in my small bathroom! I love diary but it certainly doesn't love me back!
Title: Re: What's For Dinner?
Post by: angelface555 on May 22, 2017, 05:09:35 PM
Easy Chocolate Sheet Cake

https://food52.com/blog/19722-the-only-thing-standing-between-you-and-chocolate-cake-is-one-pot-and-40-minutes

Makes one 9" x 13" cake
For the cake
1   cup water
1/2   cup unsalted butter
1 1/2   ounces unsweetened chocolate
2   cups flour
2   cups sugar
2   eggs
1/2   cup sour cream
3/4   teaspoon espresso powder (optional, but enhances chocolate flavor)
1   teaspoon baking soda
1/2   teaspoon salt
For the frosting
2   cups unsalted butter
6   tablespoons milk
1 1/2   ounces unsweetened chocolate
4 1/2   cups sifted confectioners' sugar
1   teaspoon vanilla

Adapted from an old Parkay recipe
Title: Re: What's For Dinner?
Post by: angelface555 on May 23, 2017, 02:01:28 PM
Fake foods we eat all the time. Did you know that parmesan cheese is sometimes mixed with wood pulp? Or that red snapper and grouper are always fake?

https://greatist.com/live/new-book-shows-many-foods-arent-what-they-claim-to-be?utm_source=CM&utm_medium=email&utm_content=story1_cta&utm_campaign=daily_newsletter_2017-05-23_testB_20160817
Title: Re: What's For Dinner?
Post by: angelface555 on May 23, 2017, 02:56:51 PM
I couldn't resist, another very easy sausage, egg and cheese recipe. This one, including reviews, from Food.com.

http://www.food.com/recipe/mini-sausage-cheese-breakfast-biscuit-sandwiches-76010
Title: Re: What's For Dinner?
Post by: FlaJean on May 23, 2017, 04:00:10 PM
What I like about the sausage muffins is that you don't have so much bread---more sausage, cheese and egg just held together with the Bisquick.
Title: Re: What's For Dinner?
Post by: angelface555 on May 31, 2017, 10:22:53 PM
35 really cool kitchen hacks!

https://www.youtube.com/watch?v=IbiXc5cUVus

Title: Re: What's For Dinner?
Post by: JeanneP on June 04, 2017, 04:06:55 PM
Some great tips on that you tube. Going to keep a copy.
Title: Re: What's For Dinner?
Post by: JeanneP on June 12, 2017, 07:38:55 PM
Not much cooking going on here....

Just to uncomfortable to even be on the computer.  97 deg today and been in the 90s for 8 days. Say tomorrow to be in the 103 deg.  Only going down to 79/82 at night. Hard for A/C to keep it up. I go out before 9am and then after 7pm if needed.
Title: Re: What's For Dinner?
Post by: angelface555 on June 14, 2017, 10:29:17 PM
From "Just A Pinch" Recipes

"Are you kidding?" cake.

I have named this cake appropriately because that's what people say when they ask for the recipe. I have an Amish friend named Rosie. She gave me this recipe one day and I didn't believe her at first. I thought she surely forgot an ingredient or two. But, she didn't. This is a moist cake and tasty. No icing is needed so it makes a nice lunchbox dessert.

Bake: 35 minutes

Ingredients
Serves 12-15


Refrigerated
3 Eggs, large


Baking & Spices
1 box Cake mix
1 can Pie filling
Title: Re: What's For Dinner?
Post by: angelface555 on June 14, 2017, 10:41:34 PM
Clean eating Almond Butter Fudge and several other extremely, ridiculously, easy recipes.

http://chocolatecoveredkatie.com/2016/02/18/clean-eating-almond-butter-fudge/
Title: Re: What's For Dinner?
Post by: angelface555 on June 14, 2017, 11:13:21 PM
Furr's Cafeteria Billionaire Pie

1 can sweetened condensed milk 1 large carton nondairy whipped topping 1 (20 ounce) can crushed pineapple, drained 1 can cherry pie filling 1/2 cup chopped pecans 2 graham cracker crusts

Blend condensed milk and whipped topping together. Add drained pineapple, cherry pie filling and pecans. Mix well. Pour into pie crusts and refrigerate until completely chilled. May be topped with whipped cream and cherries. Makes two pies.
Title: Re: What's For Dinner?
Post by: FlaJean on June 15, 2017, 03:47:47 PM
Angel, that cake recipe sounds good and easy.  My husband might like that if I used apple pie filling.  He hardly eats any desserts but does like the apple bread I make.
Title: Re: What's For Dinner?
Post by: angelface555 on June 15, 2017, 04:07:22 PM
It is so versatile! Just use complementary fillings! I loved it with raspberries! :smitten:

All of these from my PinInterest pages are very easy, often just pour, mix, chill and serve!

At this stage, anything complicated never gets a second look.
Title: Re: What's For Dinner?
Post by: angelface555 on June 19, 2017, 01:10:35 PM
Here is a handy chart for recipe conversions between, stove, oven, and crockpots.

http://www.onegoodthingbyjillee.com/2014/06/stovetopoven-crockpot-conversion-chart.html

Here is one for those of you with Instapots, I love mine!

www.onegoodthingbyjillee.com/the-cheat-sheet-every-instant-pot-owner-needs
Title: Re: What's For Dinner?
Post by: JeanneP on June 20, 2017, 03:21:18 PM
It is worth waiting for it to marinate. Then cooks fast. So good.
http://allrecipes.com/recipe/238844/korean-fried-chicken/

http://allrecipes.com/recipe/238845/korean-fried-chicken-sauce/print/?recipeType=Recipe&servings=6
Title: Re: What's For Dinner?
Post by: FlaJean on June 21, 2017, 12:30:18 PM
Angel, I sent that instapot cheat sheet to my daughter.  My son-in-law made some meatballs with a delicious Asian sauce.  He said it was a recipe that came with the instapot.  It was so different than the usual gravy and it was GOOD.

Haven't heard much from you lately, JeanneP.  How is everything going?
Title: Re: What's For Dinner?
Post by: JeanneP on June 21, 2017, 01:05:44 PM
It has been in the 90s here now for 3 week. Humidity so bad. I am doing nothing but read. movies, sleep . If I don't go out real early to shop then I have to wait until after 7pm.
Jean. I hope you are not getting any of the stormy weather that is down that area. I watch in on Tv and looks so cooling. Would stick with the heat though. Our poor farmers are having to plant crops again Corn is pretty well burned and no rain.
They are saying it is first day of Summer today. Feels like we have had it for a long time. Wondering about July and August our hot months.
Title: Re: What's For Dinner?
Post by: JeanneP on July 01, 2017, 02:15:02 PM

ngredients

    4 boneless skinelss salmon fillets
    salt and pepper to taste
    1 pound asparagus, ends trimmed
    1 lemon, thinly sliced, (plus additional wedges for garnish)
    ½ cup butter, at room temperature
    3 teaspoons Italian seasoning
    3 teaspoons minced garlic
    fresh thyme or parsley, for garnish

Instructions

    Season salmon generously with salt and pepper on both sides. Arrange one salmon fillet and ¼ of the asparagus in the center of one 12x12 inch piece of foil. Repeat with remaining salmon and asparagus on 3 other pieces of foil. Slide lemon slices under the salmon and asparagus.
    In a small bowl mix butter, Italian seasoning, and garlic. Drop large dollops of the herb butter on top of the salmon and asparagus.
    Fold asparagus tightly around the salmon and asparagus, being sure to seal the ends together. Grill over medium high heat for 6-8 minutes on each side, OR bake at 400 degrees for 20 minutes, until asparagus is tender and salmon is flaky.
    Drizzle fresh lemon juice over the top and serve immediately.


Title: Re: What's For Dinner?
Post by: FlaJean on July 01, 2017, 09:02:14 PM
Got some really good sweet cherries (my favorite fruit) and strawberries at the market today.  marilyne, I thought of you when I bought the strawberries as they came from Watsonville, CA, not far from where my daughter used to live in Santa Cruz and somewhere in your vicinity?
Title: Re: What's For Dinner?
Post by: so_P_bubble on July 03, 2017, 09:02:28 AM
https://www.seniorsandfriends.org/index.php?topic=80.msg91200#msg91200 (https://www.seniorsandfriends.org/index.php?topic=80.msg91200#msg91200)
Title: Re: What's For Dinner?
Post by: angelface555 on July 05, 2017, 11:40:34 AM
Some good blueberry muffins with a streusel topping and further down some bran muffins, my favorite type!

https://livelaughrowe.com/simple-blueberry-muffins/

Title: Re: What's For Dinner?
Post by: angelface555 on July 06, 2017, 01:43:17 AM

GRILLED CHICKEN WITH WHITE BBQ SAUCE

PREP TIME: 4 HOUR AND 10 MINS  COOK TIME: 20 MINS  TOTAL TIME: 4 HOURS AND 30 MINS
INGREDIENTS:
For the grilled chicken:
6 medium boneless, skinless chicken breasts
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon paprika
1/2 tablespoon onion powder
1 teaspoon salt
1 teaspoon pepper
For the white bbq sauce:
1 1/2 cups mayo
1/4 cup apple cider vinegar
2 cloves garlic, finely minced
1 tablespoon spicy brown mustard
2 teaspoons horseradish
1 teaspoon sugar
salt & pepper to taste
INSTRUCTIONS

Rinse chicken and pat dry. Mix rub ingredients together and rub evenly over each chicken piece. Seal chicken in a tight lidded container or bag and refrigerate for 4 hours.
In a medium bowl, whisk together all bbq sauce ingredients. Cover and refrigerate 4 hours as well.
Remove chicken from container/bag and grill over medium high heat for 5-10 minutes per side or until chicken tests done and is cooked through.
Place chicken on serving platter or individual plates. Dollop white bbq sauce over chicken and serve with additional sauce for dipping.
http://www.mostlyhomemademom.com/2017/07/grilled-chicken-with-white-bbq-sauce.html
Copyright 2017 Mostly Homemade Mom
Title: Re: What's For Dinner?
Post by: JeanneP on July 06, 2017, 12:58:00 PM
To hot to spend time in the kitchen. I just make some fast ones. This one will do again today but like to use the Shredding Potatoes instead of Fries. Just spray them a little so will brown better.
https://www.bettycrocker.com/recipes/burger-and-fries-pot-pie/1b5af33a-dcde-45a4-a0a3-62ec7242c1ad
Title: Re: What's For Dinner?
Post by: angelface555 on July 06, 2017, 03:38:59 PM
This is what I'm making for a brunch on Sunday. It's a Kraft recipe and should be easy to double.

Bistro Chicken Pasta Salad.

http://www.kraftrecipes.com/recipes/bistro-chicken-pasta-salad-53126.aspx?bt_he=C777AEE82C2367D07D3C80B8242328F18616E573A98EC866D9893F4FFE35E7EA&cm_lm=8D6CF9BC19E9F674880372A4F3462580&cm_mmc=eml-_-mtd-_-20170706-_-1010

Title: Re: What's For Dinner?
Post by: FlaJean on July 06, 2017, 10:39:17 PM
JeanneP, looks like a good and easy recipe.

Angel, I copied the recipe.  That looks like a good recipe to take because it sounds good but also looks so tasty.

I'm going to give both recipes a try.  JeanneP. I think I would also like the shredded potatoes best.
Title: Re: What's For Dinner?
Post by: angelface555 on July 07, 2017, 12:42:21 AM
Jean, the last one, Bistro Chicken Pasta or Grilled chicken with white barbecue sauce or blueberry muffins with streusel topping? They all sounded good to me! The chicken pasta salad had lots of variations down in the comments. Jeanne has a good one too and I bought some shredded potatoes and onions today to try that one.
Title: Re: What's For Dinner?
Post by: FlaJean on July 07, 2017, 11:22:20 AM
Angel, the Bistro Chicken Pasta.  That looks so good to me.  I have my list ready for when I go for groceries.
Title: Re: What's For Dinner?
Post by: angelface555 on July 07, 2017, 02:11:27 PM
Thanks, Jean.

This looks good too!

http://thewhoot.com.au/whoot-news/recipes/bbq-meatball-onion-bombs?omhide=true
Title: Re: What's For Dinner?
Post by: JeanneP on July 07, 2017, 04:29:33 PM
Jean.  Yes, don't use the Fries on that one. I tried and like the Shredded better. Some of the other in that site are not bad. Fast and don't take time in oven. 
it is still so hot here. in the 90s and going to stay all next week. Never seen in Illinois before. Makes me think Florida the place now to move. Close to sea like you . Summers can't be much worse. And winters better
Title: Re: What's For Dinner?
Post by: FlaJean on July 09, 2017, 01:11:03 PM
Angel. I made the Pasta Chicken Salad yesterday and it was delicious.  I used 2 cups of Penne pasta and increased the other ingredients without measuring.  It made plenty and we will be eating it again today (and maybe tomorrow).  I had never eaten Feta cheese so I tasted it before adding it.  I liked it.  I justed salted the chicken loins and browned and then sliced them across.  Olive Garden now markets their house Italian dressing.  Strange but it looks light green in the bottle but we really like that dressing so that was my Italian dressing for the salad.  I don't usually use sun-dried tomatoes but cut up small some smoked sun-dried tomatoes and they made a nice addition to the cut up grape tomatoes.

JeanneP, I have all the ingredients now that I bought the frozen shredded potatoes for the casserole.  I'll do that in a few days.

I've been very tired lately and my lab test showed I'm anemic and the doctor has me on iron tablets.  This has been a problem in the past as I don't eat much meat and haven't been eating my usual amount of peanuts and peanut butter which has iron as well as a few other foods.  The doctor said give the tablets 4 to 6 weeks and I should feel more energy.  I should have been watching my diet better.
Title: Re: What's For Dinner?
Post by: angelface555 on July 09, 2017, 01:15:48 PM
Jean, that sounds good to me. I rarely follow a recipe directly and love adding my own ideas and touches. I have the ingredients and plan to make the salad for a picnic hosted by friends. Thanks for letting me know!
Title: Re: What's For Dinner?
Post by: angelface555 on July 11, 2017, 11:58:43 AM
Just right for those hot days, a no bake Neapolitan Cheesecake!

http://thewhoot.com.au/whoot-news/recipes/no-bake-neapolitan-cheesecake-recipe?omhide=true
Title: Re: What's For Dinner?
Post by: angelface555 on July 11, 2017, 01:03:22 PM
For those special times...

http://www.bhg.com/recipe/honey-pistachio-roasted-pears/?utm_source=bhg-newsletter&utm_medium=email&utm_campaign=bhgdailyrecipe_071117&did=158689-20170711
Title: Re: What's For Dinner?
Post by: so_P_bubble on July 11, 2017, 01:38:08 PM
I do that without the cheese and in the microwave.  Delicious!
Also instead of the nectar I often use red wine.  Even more delectable  :D
Title: Re: What's For Dinner?
Post by: FlaJean on July 12, 2017, 12:06:36 AM
Mascarpone cheese is what would make them special for me.  I love it.
Title: Re: What's For Dinner?
Post by: angelface555 on July 12, 2017, 11:49:53 AM
Wine sounds good to me altho I've had perhaps four drinks since 2010 and yes I know the alcohol burns off just leaving a taste. I haven't really used Mascarpone. So that is next on my list. I am making the chicken pasta salad for an event this weekend and making the cheesecake tomorrow.

I've lost my taste for tuna after having so much of it thru the years. But here are recipes for tuna macaroni salad and a classic potato salad.

https://livelaughrowe.com/tuna-macaroni-salad/
Title: Re: What's For Dinner?
Post by: angelface555 on July 12, 2017, 12:55:22 PM
This isn't exactly cooking but it is related! And other than time spent, it looks good cleaning via dryer sheets!

http://www.ehow.com/how_12343844_clean-dirty-sheet-pan.html?utm_source=ehow&utm_medium=email&utm_campaign=ehow_general&c_crid=cta4&utm_content=071117
Title: Re: What's For Dinner?
Post by: FlaJean on July 12, 2017, 09:14:38 PM
Angel, it has been ages since I made macaron and tuna salad.  I use a lot of celery in my cooking.  Both Larry and I like tuna so that gives me another easy meal idea.  Tomorrow I'm making the recipe that JeanneP posted and that will probably last us a couple of days.
Title: Re: What's For Dinner?
Post by: angelface555 on July 13, 2017, 12:48:51 PM
Jean, I have several email subscriptions to recipe blogs that are like candy! Here is another'

http://www.food.com/recipe/traditional-adobo-pork-in-vinegar-and-soy-sauce-14052
Title: Re: What's For Dinner?
Post by: FlaJean on July 13, 2017, 05:00:29 PM
The casserole JeanneP posted was super easy and very good.  We have plenty left for tomorrow.  I made it in my Pyrex so can stick it my toaster oven tomorrow for reheating.
Title: Re: What's For Dinner?
Post by: JeanneP on July 13, 2017, 08:17:59 PM
Going to cool down for the next 2 days. Maybe cook a little more than I have been doing. I made some Fajita Mix today. The Butcher is now selling Shaved beef. so much easier than slicing. Started buying the bags of Onion, Red,yellow, grean Peppers from the freezer. All cut up nice size. Instead of using  the Tortillas i just used lettuce leaves I like it that way. Going to try the Chinese Egg roll mix the same way . Cooler for summer  Love Egg rolls . will save frying them.
Lazy day today. Did my DVD Marathon. 6hours of watching the Series 3 of the Affair. Still have 4 more hours to go. May do that tonight

Title: Re: What's For Dinner?
Post by: so_P_bubble on July 14, 2017, 03:24:00 AM
We had the macaroni/celery/tuna yesterday and it was de-li-cious!  Thank you.  First time that I have pasta salad...
Title: Re: What's For Dinner?
Post by: angelface555 on July 14, 2017, 11:29:12 AM
Thanks, Bubble. I have just eaten so much tuna in my life that I have become tired of it as a staple. I do tend to buy commercial mayo that comes with additives such as cracked black pepper, or olive oil or hot sauces so those make tuna a little more palatable to me now. Altho most of the time I use plain homemade yogurt instead of mayo as a binder. It is the same as with peanut butter, grape jelly or chicken noodle soup. I had so much of that as a youngster and as a mother that I simply tired of those foods.

I think most know that I have chemical food allergies that can send me into analeptic shock. I wash all fruits and vegetables before eating with a mixture of two parts apple cider vinegar to one part water. Some use one part vinegar to three parts water but it is personal preference. I recommend this to everyone, especially those with kids or with immune issues. In this day and age, it is vital. I believe that is where my issues came from.

Anyway, this is another way of cleaning your fruit and veggies from a Kentucky farmer's market.

https://www.mom4real.com/homemade-produce-wash-fruits-vegetables/

Title: Re: What's For Dinner?
Post by: angelface555 on July 15, 2017, 12:59:48 PM
Ice Cream Tacos!

http://www.bhg.com/recipe/ice-cream-tacos/?utm_source=bhg-newsletter&utm_medium=email&utm_campaign=bhgdailyrecipe_071517&did=159626-20170715
Title: Re: What's For Dinner?
Post by: FlaJean on July 15, 2017, 06:14:13 PM
The title Ice Cream Tacos didn't sound so good but changed my mind when I saw them.  Good idea for a special occasion.

Had the macaroni tuna casserole today.  Both of us enjoyed it.  Good thing since we have enough left for tomorrow.
Title: Re: What's For Dinner?
Post by: angelface555 on July 15, 2017, 08:18:17 PM
Jean, I made that salad but exchanged canned chicken for the tuna and added yellow sweet peppers. I also thought it was so good and I have enough for at least three more meals!  :)
Title: Re: What's For Dinner?
Post by: angelface555 on July 16, 2017, 12:59:04 PM
This sounds good for those hot, hot days!

https://greatist.com/eat/no-cook-meal-prep-lunches?utm_source=CM&utm_medium=email&utm_campaign=editorial_dedicated_VersionB_2017-07-16
Title: Re: What's For Dinner?
Post by: FlaJean on July 16, 2017, 01:16:40 PM
Angel, that's a good idea about roasting the chicken and vegetables together in a 13x9 baking dish.  Since the roasting time is only 15 or 20 minutes I think you could nuke the potato chunks a minute before roasting?  I'm not much of a cook but I believe potatoes would take longer to roast?  (We do love potatoes).
Title: Re: What's For Dinner?
Post by: JeanneP on July 16, 2017, 02:16:59 PM
I always put my potatoes into the MW if I want to roast them. Just cut in half and about 10 min. if big. Put a chicken on top and into the over. Good on these hot days. it is going to still be in the 90s all the coming week.
Now I love potato any ways. If use the frozen french fries a lot now and put them in the MW for few min also before frying . Bread and potatoes I have to have and so can't seem to loose the 10 lbs I need to loose.
Title: Re: What's For Dinner?
Post by: angelface555 on July 16, 2017, 02:33:26 PM
I do not have sectioned containers as use and reuse frozen food baggies to save freezer space. So my food is not set in order as shown in the recipes. I can't help with a roasting potatoes timetable as it takes only five to six roasting minutes in my Instapot. My Instapot is a terrific time saver, dried beans are set up and ready to use in any recipe in nine minutes for example. I do meal prep twice monthly and my freezer is generally packed. I have a continuous list on my freezer door that I check off when I use something and add to when I make something. As I am the only person here, most recipes are too much at one sitting so I use meal plans and prep as ideas.

I confess I was thinking of Jean when I added this last group of recipes. My new converter microwave is due to be ordered the end of July and should arrive in about five to six days per Amazon.
Title: Re: What's For Dinner?
Post by: Cottoncandy on July 16, 2017, 03:57:08 PM
What's a converter microwave?
Title: Re: What's For Dinner?
Post by: JeanneP on July 16, 2017, 06:26:48 PM
I have Not heard of a converter MW either. Now is is one where you can also use as a reg oven? meaning it can bake or brown in it.  I have so many gadgets now but still always watching the others as they come in. I never have seen a Instapot either. Will look one up on line.
Title: Re: What's For Dinner?
Post by: Cottoncandy on July 16, 2017, 06:34:32 PM
Jeanne...I haven't seen either one CC
Title: Re: What's For Dinner?
Post by: angelface555 on July 16, 2017, 06:49:08 PM
"The Microwave Inverter Solution
inverter vs. conventional microwave Panasonic and GE have microwave ovens on the market with something they call “inverter” technology, which aims to solve this problem. The inverter modulates the level of energy being transmitted by the oven to achieve a consistent level. So when you set 50% power, for example, you actually get a steady stream of 50% power for the entire cooking time. The result is more evenly cooked food, defrosting without cooked edges, and even the ability to keep foods warm until mealtime."

https://www.techlicious.com/review/microwave-ovens-with-inverter-technology-really-cook/
Title: Re: What's For Dinner?
Post by: angelface555 on July 16, 2017, 06:55:26 PM
The Instapot browns, sautes, makes yogurt, makes rice, is a pressure cooker, bread maker, slow cooker, etc.

"Instant Pot is the latest 3rd Generation Programmable Pressure Cooker designed by Canadians with the objectives of being Safe, Convenient and Dependable. It speeds up cooking by 2~6 times using up to 70% less energy, and, above all, produces nutritious healthy food in a convenient and consistent fashion.

If you live a fast-paced, health-oriented and green-conscious life style, Instant Pot is designed specifically for you.

With multiple sensors and a micro-processor,  Instant Pot is an intelligent multi-cooker, capable of completely replacing pressure cooker, slow cooker, rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker and stockpot warmer. Most importantly, Instant Pot cooks meals faster with less energy while preserving more nutrients."

http://instantpot.com/
Title: Re: What's For Dinner?
Post by: angelface555 on July 16, 2017, 07:00:16 PM
My toaster oven is also a convection oven similar to what JeanneP. was thinking of.

http://www.oster.com/toasters-and-ovens/oster-convection-countertop-oven/TSSTTVSK02.html?bvrrp=Main_Site-en_US%2Freviews%2Fproduct%2F2%2FTSSTTVSK02.htm&bvstate=pg%3A1%2Fct%3Ar&gclid=Cj0KCQjwnazLBRDxARIsAECdaush6NSteY3ua0NyFnRi9Z4ZC0iXQgtB5riKTBwgXWJzN7jdVihbCocaAsmmEALw_wcB&kwid=296677411110x45910154521x682015405
Title: Re: What's For Dinner?
Post by: angelface555 on July 16, 2017, 07:02:55 PM
I got rid of just about everything for these items. I kept one cast iron skillet and one four cup sauce pot. My yogurt maker, rice cooker, bread maker and slow cooker all found new homes.
Title: Re: What's For Dinner?
Post by: angelface555 on July 18, 2017, 11:16:36 AM
This is dedicated to Jane and her furry pals.

https://livelaughrowe.com/frozen-dog-treats/
Title: Re: What's For Dinner?
Post by: Mary Ann on July 18, 2017, 11:39:09 AM
Patricia, I wondered if the frozen dog treat would work for cats.  Kendrick has had mostly only dry cat food and he likes it.  I gave him a Fancy Feast salmon once and he did not go for that but he's had a couple other things that he ate.  Nothing so interesting as banana, yogurt and peanut butter.

Mary Ann
Title: Re: What's For Dinner?
Post by: JaneS on July 18, 2017, 12:08:20 PM
PATRICIA, I'm going to try that treat.  They love chewing on an ice cube, they like yogurt and peanut butter treats are one of their favorites.  Thanks for thinking of us.

In a little while, I'm going to make my bank account a lot lighter.  I have to go pay my taxes.  I truly think I could live pretty well if it weren't for taxes and insurance.

LARRY, I liked your clip.  All those answers could indeed, be God's answers to our questions. 
Title: Re: What's For Dinner?
Post by: angelface555 on July 18, 2017, 01:02:24 PM
MaryAnn, adult cats are lactose intolerant so I wouldn't advise any yogurt. "Overall, cat's should not eat peanut butter, unless it is being used as a way to give your cat medication. ... If cats ingest too much peanut butter at once, it will result in vomiting and/or diarrhea."

http://www.pawculture.com/pet-wellness/nutrition/can-cats-eat-peanut-butter/

Farrah doesn't care for catnip and she doesn't care for wet food. One treat that's good for cats and I think Kendrick might enjoy it is cat grass or cat mint. You can buy it online or at pet stores, variety stores or grocery store's pet department and it is good for your cat.

http://www.catster.com/lifestyle/cat-health-what-plants-can-cats-eat-catnip
Title: Re: What's For Dinner?
Post by: angelface555 on July 18, 2017, 01:04:34 PM
You're welcome, Jane. I emptied my bank account last week... :'(
Title: Re: What's For Dinner?
Post by: Mary Ann on July 18, 2017, 02:21:38 PM
Thanks, Patricia, I noticed a picture of Kendrick eating the catnip in the article!

I have never given Kendrick anything except the dry food, never any people food. 

Last winter, I kept a couple of plants inside, but neglected them and they both died.  In the Spring, I put them on the deck, hoping Mother Nature's rain would bring them back, but no luck.  Grass grew in both pots and Kendrick eats the grass.  I think it is OK for him because no preservatives or pesticides get to them.  I do water them but with just plain tap water (maybe some preservatives?).  I'll have Tom look for some cat grass at the store when he goes.

Mary Ann
Title: Re: What's For Dinner?
Post by: JeanneP on July 19, 2017, 03:08:56 PM
I am trying to stop buying anymore gadgets for the Kitchen. but I bet I end up buy a Instapot once I have seen them and price comes down.
I seem like I have been eating light for the past 6 weeks in this heat. Went for my 6 month check up today and have not lost one lb. in weight. Makes me mad. Maybe must be drinking more liquid.
Fish day today. Maybe not do the french fries with it.  Cookies are my weakness. keep saying not going to buy them but I have to have something sweet after a meal.
Its 99 deg. here today. So hot at 9:30am when I went out. Notice past due DVDs at the library so have to go out again. Maybe about 7mp
Title: Re: What's For Dinner?
Post by: Lloyd Hammond on July 22, 2017, 06:03:39 AM
JeanneP as long as you do not do as i have and get too much fat around your heart and short of breath. just more for your sweaty to Love. If you get too fat as the old song went hug a while and calk  a while to see where you began one day. Ha Ha ha. the more kitchen gadgets you have the easier it is to make good food. tools is my weakness in shop or house

Lloyd
Title: Re: What's For Dinner?
Post by: angelface555 on July 22, 2017, 02:58:23 PM
From Platter Talk, here is a good idea for those old recipes in bad writing or poor condition. Just take a photo with your phone and it is automatically scanned and listed in the digital cookbook.

http://www.plattertalk.com/bigoven-the-best-recipe-manager-ever/
Title: Re: What's For Dinner?
Post by: angelface555 on July 23, 2017, 02:57:18 PM
For those considering an Instapot;

http://www.onegoodthingbyjillee.com/instant-pot-dump-chicken?utm_source=DailyRSSNewsletter&utm_medium=Email&utm_content=Headline&utm_campaign=RSSNewsletter&omhide=true&mc_cid=16f8d06de8&mc_eid=ab6484d38d

Title: Re: What's For Dinner?
Post by: JeanneP on July 24, 2017, 03:03:20 PM
       AMISH CABBAGE ROLLS.

for when the weather gets cooler.


    1 large savoy cabbage
    2 pounds lean ground beef
    2 medium to large onions
    2 tablespoons canola or Bertolli olive oil .. or even butter is fine
    1 cup white or brown rice. . . and 2 cups water
    3 Eggland’s Best eggs
    1 1/2 teaspoons Morton salt
    1 teaspoon pepper
    2 cans tomato soup
    2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8
    1 can or small carton chicken broth

Ingredients

In the bag that you brought your savoy cabbage home. . .place the cabbage in the freezer and leave for 12 hours or overnight.. . .remove and leave to thaw at room temperature. .this will take awhile. . so I often take it the night before the day I want to make the cabbage rolls. The leaves will be soft and easy to use without having to boil them.

In a small saucepan or a microwave safe covered dish. . .cook the rice. . set aside to cool. The rice can be made the day ahead and kept chilled in the refrigerator overnight.

Chop the onions fine and saute them slowly until they are golden brown. . .set aside to cool.

In a large bowl, break apart the ground beef, add the salt, pepper, eggs, sauteed onions and the rice. . mix together until combined. . use your hands.
Title: Re: What's For Dinner?
Post by: JeanneP on July 24, 2017, 03:07:42 PM
Cooled down a little here today.  Only 85 deg. had the windows open for awhile but closed now.

I turned on my big counter over.  Put a good size chicken in and now just took it out looks good. Cut up some potatoes and tossed them in the pan and they back in the oven to roast. Should be O.K now for a couple of days. A chicken will do about 4 meals for me.
Title: Re: What's For Dinner?
Post by: JeanneP on July 24, 2017, 10:22:50 PM
Cut this recipe down for amount you want. Don't know how it would freeze. I have some big Cup Cake pan. Think I may split it and put into them. Then maybe they would freeze.


BUNDT PAN BREAKFAST.

1 cup diced Ham
2 c tater tots…still frozen
1 dozen whisked eggs
1 can (8) Pilsbury Grands biscuits..diced up (raw)
2 c. Cheese…your choice…I used Cheddar
1/4 c milk

All mixed together. Put in greased bundt pan. Bake on 400 degrees for 45 mins. When done flip onto platter and cut and serve
Title: Re: What's For Dinner?
Post by: angelface555 on July 25, 2017, 01:51:12 PM
"HOW TO MAKE REFRIGERATOR DILL PICKLES | HOMEMADE RECIPE

https://www.livinglocurto.com/dill-pickles-recipe/?inf_contact_key=7087f07fc638c01d8666d3b9d99e49694f5f5c6121008ee38b2e170f201b810c

20 HOMEMADE CHOCOLATE ICE CREAM RECIPES

https://www.livinglocurto.com/chocolate-ice-cream-recipes/?inf_contact_key=65cd8c8de21c6a1abdd94037b6d671c8c27061afb6b5b9c839e28462e7c93a26 "
Title: Re: What's For Dinner?
Post by: angelface555 on July 28, 2017, 11:16:26 PM
Thanks, MarsGal, I plan to keep a very close eye on it as I haven't had any type of microwave for a number of years. I placed photos of my new kitchen, a gift to myself for my birthday on Monday. It only took me 66 years to downsize and reorganize, guess I'm slow!    ::)

https://www.seniorsandfriends.org/index.php?topic=11.msg94322#msg94322
Title: Re: What's For Dinner?
Post by: JeanneP on July 29, 2017, 05:16:46 PM
Angel.

You look to be as big a collector of kitchen gadgets. I have so many sitting on the cabinets. Not use my regular oven in years. Now I still would like one of those Instant Pots I think. Maybe I can get rid of a couple of the other things.
Title: Re: What's For Dinner?
Post by: angelface555 on July 29, 2017, 05:20:11 PM
JeanneP. I have the toaster oven slash convection oven and the converter microwave because my oven doesn't work and my landlord says it does because it reaches a certain temperature for five minutes. I also have an iron skillet and the Instapot. I do have seven silicone utensils and that is my entire collection, my entire kitchen right there. I am not collecting as I am rapidly downsizing.
Title: Re: What's For Dinner?
Post by: angelface555 on August 09, 2017, 01:54:58 PM
Summer Salad Ideas from Better Homes and Gardens, that eat like a meal;

http://www.bhg.com/recipes/salads/summer/salad-recipes-ideas/?slideId=a027bedf-72c9-4e48-8dfa-84cf6ac2be4b&utm_source=bhg-newsletter&utm_medium=email&utm_campaign=bhgdailyrecipe_080917&did=163703-20170809
Title: Re: What's For Dinner?
Post by: angelface555 on August 09, 2017, 10:55:00 PM
Fresh Strawberry Syrup

This Fresh Strawberry Syrup is delicious and sweet on pancakes, waffles, snow cones, and ice cream! Fresh grown strawberries, sugar, maple syrup, and butter are all the ingredients you need for yummy strawberry syrup!
prep time: 5 MINScook time: 5 MINStotal time: 10 mins
INGREDIENTS:


1 pint fresh strawberries
3/4 cup sugar
2 tablespoons maple syrup or pancake syrup
1 teaspoon butter
INSTRUCTIONS


Wash strawberries and cut the tops off. Place berries in a blender and process until smooth.
In a large saucepan, mix pureed strawberries, sugar, syrup, and butter. Heat over medium high heat until boiling. Continue to boil while stirring, another 1-2 minutes.
Remove pan for heat and allow syrup to cool slightly. Optional: pour syrup through a fine mesh strainer to remove seeds.
Pour slightly warm syrup into a serving container for drizzling. Refrigerate leftovers.
http://www.mostlyhomemademom.com/2017/07/fresh-strawberry-syrup.html
Copyright 2017 Mostly Homemade Mom
Created using The Recipes Generator
This simple strawberry syrup can be used on ice cream, in frozen drinks, over fresh biscuits - the dessert possibilities are really endless for this amazing recipe! I would say hands down though, we prefer this syrup on frozen waffles or pancakes and these Jimmy Dean Pancakes on a Stick are absolutely perfect with a big drizzle of strawberry syrup or even as a dip for these pancakes in a small dish.
Title: Re: What's For Dinner?
Post by: angelface555 on August 12, 2017, 01:22:55 PM
Cold Fudge cake from Mr.Food

https://www.mrfood.com/Cakes/Cold-Fudge-Cake/ml/1/e/uLVWPj8ktGG8VbdCMDSlQcdz99QQZ4lyNPKJodqkol0%3D/?utm_source=ppl-newsletter&utm_medium=email&utm_campaign=mrfooddaily20170812
Title: Re: What's For Dinner?
Post by: angelface555 on August 16, 2017, 11:31:08 AM
Swedish sandwich cake with video.

http://thewhoot.com.au/whoot-news/recipes/swedish-cake-sandwich?omhide=true
Title: Re: What's For Dinner?
Post by: FlaJean on August 16, 2017, 03:11:50 PM
That is certainly different, Angel.

We had spaghetti for our hot meal.  Put the leftover sauce in the freezer to use in the next couple of weeks.  Now I'm ready for an ice cream treat.  :thumbup:
Title: Re: What's For Dinner?
Post by: angelface555 on August 17, 2017, 08:23:15 PM
Your wish was my command!   :)

https://www.buzzfeed.com/morganshanahan/29-next-level-ice-cream-treats-you-can-make-at-home-this-sum?utm_term=.ch4zQlkkb#.gnvyYkooG
Title: Re: What's For Dinner?
Post by: FlaJean on August 18, 2017, 01:48:02 PM
Whoa, lots of ice cream treats that I couldn't even imagine.  One of my favorites is an old fashioned root beer float.  And it has to be root beer for me.  No other soda pop has the that taste that I love combined with ice cream.

I made a corn (pudding?) dish yesterday from a recipe from the 1930s.  It was pretty good and very simple.
1 can cream-style corn or 2 cups fresh corn
2 tablespoons flour
1 tablespoon sugar
1 scant teaspoon salt (a little less than a tsp)
A sprinkle of pepper
2 eggs
1 cup milk
3 tablespoons melted butter

Mix and cook 30 min. At 350 degrees (slide a knife in, and if it comes out clean it's good)
Title: Re: What's For Dinner?
Post by: angelface555 on August 18, 2017, 02:27:05 PM
Hey, I remember that corn recipe from childhood!

Also, my first tax paying job was at a drive in as a roller skating car hop and no it wasn't easy to stop at a car with a full tray while on roller skates!  :buck2:  I served lots and lots of A&W root beer floats back then!
Title: Re: What's For Dinner?
Post by: JeanneP on August 20, 2017, 03:54:22 PM
Not in a cooking mood today. I made some small meatloaves last week so will just take one of those out of the freezer.  So small new potatoes and green beens and bacon should do it.

Turned hot here again so closed up in the A/C Never in the mood to do anything when closed in like that.
Title: Re: What's For Dinner?
Post by: JeanneP on August 22, 2017, 06:43:22 PM
Said I was going to do some housecleaning all day today. Sweeper and wood floors need doing. But as usual. Got to deciding on making things for the freezer. Baked Biscuits, Sausage Patties. Made up a lot of Sausage biscuits. Made 3 meals of fish, Mushroom Tomato sauce. Had one for dinner today.

May still run the sweeper. Raining out.  Going down to 70 tomorrow and so will get more work done.
Title: Re: What's For Dinner?
Post by: FlaJean on August 22, 2017, 06:52:40 PM
JeanneP, how do you make your sausage biscuits?  I made sausage muffins a couple of times but got tired of them.
Title: Re: What's For Dinner?
Post by: JeanneP on August 23, 2017, 07:31:03 PM
Now if I don't make own Biscuits I just buy them. Frozen Buttermilk. Pillsbury. Buy Jimmy Dean roll of Sausage and cut into 8 patties.. MCdonalds do make a good one. Or if traveling down south can find some good ones. Only time I buy is if on a trip. Just sausage on its own. good to have in the freezer if not in the mood to fix lunch.  I don't care for them on the English Muffins.
Title: Re: What's For Dinner?
Post by: JeanneP on August 28, 2017, 05:01:33 PM
Went grocery shopping early today. Monday seems to be the big stocking up after the Sunday sales.
Picked up a family pack of nice size chicken legs.(Usually so skinny)
So as usual spending a day cooking. Have baked all the legs. Put them into small baggies. 3 in each. Ready for freezer.
Also got a frozen pizza. Dr. it up with mushrooms. more cheese. Baked it. Cut into 6 big pieces. Put in seperate bags. Into freezer
Going to try and use sweet potatoes that they say are good for you. Never really liked them. Bought a large on and cubed it. Boiled it 5 min.
While oven on I did this.

Recipe
Directions. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated. Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.

Just tasted some.  Not to bad . Used the Lipton Onion Mix

That is it for me.
Title: Re: What's For Dinner?
Post by: JaneS on August 28, 2017, 05:38:21 PM
jeanne I do sweet potatoes and white ones that way but I cut them bite size and add chunks of sweet onions to them.
Title: Re: What's For Dinner?
Post by: JeanneP on August 28, 2017, 07:25:26 PM
Jane S.   Now you are not adding the Instant soup packets?  I only had one sweet potato and so adding the whole packet was a little strong tasting .

For years I have been doing the regular potatoes with onions

Title: Re: What's For Dinner?
Post by: JaneS on August 28, 2017, 08:10:50 PM
Jeanne, I cut the potatoes bite size, cut onions chunky znd sometime I put in chunks of green or red sweet pepper.  I mix one envelope of dry onion soup mix with about a third of a cup of some kind of cooking oil ( prefr olive oil) and mix the potatoes and veggies until they are all coated.  Then I bake them at 375º for about 20 to 25 minutes.  They get nice and brown on the outside and soft in the middle.  I try to remember to stir them at least once while they're cooking.

Sometimes i mixe sweet potatoes and white once if I don't have enough of one or the other and that's pretty good, too.
Title: Re: What's For Dinner?
Post by: Joy on August 28, 2017, 09:23:44 PM
JeanneP,  I love sweet potatoes.   I have been baking one in the microwave for a couple minutes or until it is soft.  I wrap it in a paper towel.  When it is done,  I take the skin off and mash up the potato.   Mix in a good amount of butter,  couple tablespoons,  some cinnamon/sugar mixture, and sprinkle some chopped walnuts and heat it all back up in the microwave.  So good !   You could use brown sugar,  but I have a cinnamon/sugar mixture that I use on toast and fruit, so I just use that. 

I also like sweet potato fries, but don't make them.  I buy them from  Schwans, the frozen food company that comes to the house.  I bought one the copper screen pan to fix them in the oven. They get crispy that way.  I sprinkle cinnamon/sugar over them, also.

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on August 28, 2017, 09:33:01 PM
I take my root vegetables, carrots, sweet potatoes, white potatoes, yams, etc. and sprinkle some salt and pepper on them and then roast them in the oven. After that, I divide them up into servings and freeze them.
Title: Re: What's For Dinner?
Post by: JeanneP on August 29, 2017, 12:16:39 PM
Jane. I am going to make your mix. Sounds good.

Now I just don't like potatoes if saved in a freezer. The ones like FF bought frozen I will use. I thaw them in M W for a min. Then fry in hot at.
Title: Re: What's For Dinner?
Post by: Joy on August 29, 2017, 12:39:53 PM
Jane, your recipe for the roasted veggies sounds good.   I used to fix white potatoes years ago similar to that way.

I would take a baking potato and cut it into wedges.  Mix oil, grated cheese, some paprika, in a plastic bag and dump the potato wedges into the bag and make sure they all got coated good and then baked them until they were done.  They were so good.  Haven't had them for a long time.   But, I  can see where the
onion soup mix would be just as good. 

Have you ever tried the roasted brussel sprouts.  Not a lot of people like brussel sprouts, but I love them.  I cut the brussel sprouts in halve and put them in a plastic bag and coat them with balsamic vinegar and some seasonings and roast them until they start turning brown.  They are good, also.

Need to get some lunch, as I am making myself hungry. LOL

Joy
Title: Re: What's For Dinner?
Post by: JaneS on August 29, 2017, 01:58:02 PM
I'm trying to teach myself to like Brussels Sprouts and that way sounds like I might be able to make some progress.  If anyone has any at the Farmers Market this Sunday, I think I'll try it.  Thanks, Joy
Title: Re: What's For Dinner?
Post by: JaneS on August 29, 2017, 02:00:22 PM
How long do you roast them and what seasonings do you use?
Title: Re: What's For Dinner?
Post by: SharonE on August 29, 2017, 02:35:10 PM
Joy, I love baked Brussels sprouts although my husband isn't too fond of them.  I just sprinkle them with olive oil and salt and bake till tender.d

FLA Jeanne, that corn recipe is the same one my mother used to make. I don't make it often, but I do occasionally and love it.

Jane, I just use olive oil and salt most of the time with the brussells sprouts. However I have also added bacon bits. I bake them about 20 mins or so. Not sure.

I made a Greek shrimp pasta dish yesterday that was delicious:  Cut-up cooked shrimp, pasta, cut-up canned artichokes, cut-up tomatoes, feta cheese, spinach blanched with hot pasta water, mix all with vinaigrette.  Yummy and healthy I used whole grain thin spaghetti for pasta, but I have also used penne and fettucini in the past.
Sharon
Title: Re: What's For Dinner?
Post by: angelface555 on August 29, 2017, 05:27:22 PM
No Bake Frozen Pineapple Pie

http://mooreorlesscooking.com/2015/06/04/frozen-pineapple-pie-no-bake/
Title: Re: What's For Dinner?
Post by: Joy on August 29, 2017, 06:32:21 PM
Jane,  I don't know exactly what I season the brussel sprouts with.  LOL   You could use Season All or a seasoning blend.  Or just a little salt and pepper.  I usually roast them at 350 º  for maybe 30 min. or until the are tender.  I like to let them stay in until they start to get really brown.  Just don't let them burn.

Joy
Title: Re: What's For Dinner?
Post by: JaneS on August 29, 2017, 09:29:19 PM
Thanks, JOY.  Maybe I'll just let my imagination run wild when I season the Brussels Sprouts. 
Title: Re: What's For Dinner?
Post by: FlaJean on August 29, 2017, 11:00:19 PM
I've got a pkg of frozen Brussel sprouts, I wonder if they can be used instead of fresh ones.

Angel, that pie sounds good.
Title: Re: What's For Dinner?
Post by: angelface555 on August 30, 2017, 12:59:48 AM
Jean, is another great one for hot weather.

http://thesuburbansoapbox.com/2016/08/17/no-bake-chocolate-mousse-pie/

"Rich, creamy No Bake Chocolate Mousse Pie is the best way to end the summer.  Deep, decadent chocolate mousse is nestled in a chocolate coated chocolate cookie crust and topped with a light, fluffy whipped cream cloud. So simple to make it’s silly!"
Title: Re: What's For Dinner?
Post by: Joy on August 30, 2017, 11:34:53 AM
Jean,  I don't see why you couldn't use the frozen Brussels sprouts.  You could steam them in the microwave and then mix them with the balsamic vinegar and seasonings.  And, maybe roast them at 400 º  and just watch them until they start to brown.  Probably would turn out a little soften than if you used the fresh ones, but I don't think that would affect the taste. 

Joy
Title: Re: What's For Dinner?
Post by: SCFSue on August 30, 2017, 12:16:33 PM
Sharon's Greek Shrimp Pasta recipe is wonderful.  I don't use it often, but when I can get fresh shrimp and am having company, it's just what the "doctor" ordered!

SCFSue
Title: Re: What's For Dinner?
Post by: SharonE on August 30, 2017, 12:35:57 PM
Sue, I had forgotten that I gave it to you. Glad you enjoy it.  It's so easy to fix too, except for peeling the shrimp.

I use olive oil instead of balsamic on my Brussels sprouts.

The pies sound great too.
Sharon
Title: Re: What's For Dinner?
Post by: Joy on August 30, 2017, 03:03:02 PM
Sharon, would you be willing to share your Greek Shrimp Pasta Salad recipe?   That sounds so good.  I love  Greek Salad, and I love Shrimp salad and I love Pasta Salad,  so  I am sure I would love yours all put together.  LOL 

There is a local place where we get steamed crabs and shrimp and they have a small deli along with the carry-out crabs and shrimp.  They make a Shrimp/Macaroni Salad that is also so good.  I had never even heard of it, and I got some for a 4th of July picnic when we were having steamed crabs.  It was really good. 

Joy
Title: Re: What's For Dinner?
Post by: JeanneP on August 30, 2017, 08:14:15 PM
Now I love Brussels sprouts. Usually always fresh but I do have some frozen one here.  Maybe better to let the dry out in a colander and then pat the with paper towel. Lots of time I will just put lot of veg on a cookie sheet and put chicken parts on top and put in the oven on 400 deg. Fast and no cleaning up.
Now next time I use the onion soup mix on the potatoes I will make sure I don't use the ones called Beef Onion soup. Just to strong tasting
Title: Re: What's For Dinner?
Post by: SharonE on August 31, 2017, 02:23:45 PM
Joy, here it is.  It is an original I made up based on something I had at a restaurant.

Sharon’s Greek Pasta

1/2 lb or so of cooked shrimp cut into pieces.
12 oz linguini or pasta of choice, I always use whole wheat.
1 can drained artichoke hearts (optional), cut into bite size pieces
cherry tomatoes or quartered reg. tomatoes,
1 can sliced black olives,
4 ozs Feta cheese, crumbled,
about 1/2 pkg. fresh, washed spinach leaves (no stems),
2 anchovy filets (optional), may be used as a garnish or minced in dressing.;

Without shrimp, it is a good vegan dish.

Dressing:

1/3 Cup good olive oil,
2 Tblespns Balsalmic vinegar (or red wine vinegar),
1/2 tsp.more or less italian seasoning,
1/2 tsp. minced garlic,
chopped fresh parsley to taste,

Prepare dressing ahead to meld flavors and then toss everything together. Oh yes, I drain the
linguini over the fresh spinach in order to wilt it somewhat.

Enjoy!  Sharon
Title: Re: What's For Dinner?
Post by: angelface555 on August 31, 2017, 03:10:13 PM
Thank you Sharon! I'm not Joy obivously but I thank her for requesting and you for posting!
Title: Re: What's For Dinner?
Post by: JeanneP on August 31, 2017, 03:23:38 PM
Did not give the Biscuits the other day on the Sausage and Biscuits I make for freezer.  This is a good recipe.  I only make for 6 at a time. Cut recipe in half.


Angel Biscuits

Serves 12  Good size

This is my idea of the perfect light breakfast biscuit(right), but only if you have time to make the dough the night before and let it rise overnight. What’s special about these biscuits is what I call a three way flip: roll the dough out into a rectangle, then fold two opposite sides in so you have a triple fold,making three flaky layers. Cut the biscuits out of the trifold dough, and put them on a nonstick baking sheet and into the refrigerator overnight. In the morning, pop the pan into a preheated oven.

1 package active dry yeast
5 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
2 cups buttermilk
1 cup (2 sticks) butter

    Dissolve the yeast in 1â,,4 cup warm water. Sift together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the buttermilk and dissolved yeast and mix well. Using a pastry knife, cut the butter into the mixture.
    Since this makes a light, fairly wet dough, sprinkle 1â,,2 cup of flour on the counter before you roll out the dough.Roll out the dough into a rectangle. Fold the two sides in, making a triple layer of dough. Cut the dough into 3-inch circles or squares. Place on a nonstick baking sheet, cover loosely, and refrigerate overnight.
    The next morning, preheat the oven to 400Ëš. Bake for 15â€"20 minutes, until golden brown.

Title: Re: What's For Dinner?
Post by: Joy on August 31, 2017, 09:47:20 PM
Sharon,  thanks for the Pasta salad recipe.  It sounds  delicious .  I know I will like it as I like everything that is in it,  including the anchovies.  Love them !!!


And,  JeanneP,  thanks for the biscuit recipe.  I have never had much luck making anything with yeast,  but this sounds like you don't have to let it rise and then punch it down like most bread recipes that use yeast.  They will be on my  "to make"  list.

Joy
Title: Re: What's For Dinner?
Post by: FlaJean on August 31, 2017, 11:03:47 PM
That biscuit recipe sounds easy.  I'll half the recipe and try it when I get some yeast.
Title: Re: What's For Dinner?
Post by: angelface555 on September 02, 2017, 03:55:23 AM
How to convert a traditional recipe for your slow cooker slash crockpot.

http://www.onegoodthingbyjillee.com/crockpot-conversion-chart?utm_source=DailyRSSNewsletter&utm_medium=Email&utm_content=Button&utm_campaign=RSSNewsletter&omhide=true&mc_cid=9ce53cb667&mc_eid=ab6484d38d
Title: Re: What's For Dinner?
Post by: JeanneP on September 02, 2017, 03:40:52 PM
Meant to go over to the mall to look at some drapes. Don't like to go on A weekend so will wait until monday.
Goofed up a little last night as I decided to make a couple of small loaves of Bread in the small pans I got at the trift show. Sort of the size they give at the restaurants. Each last me 2 or 3 days and one I freeze. Well I put the dough into my oven that just has pilot light on and then forgot it was in there. Got up at 8:30 to find it had over risen and sort of dried on the top. Anyway I just went ahead and baked. Its O.K but shape not good. Also had some overripe banana so made a couple of small banana bread loaves. Put in a few walnuts. Trying to stop buying my favourite cookies or any sweet stuff. This banana bread not much sugar. Have to have something after I eat dinner but not the candy bars or cookies I was eating.

Watch the TV at the moment Public Television. Have a one skillet dinner show on. Couple seemed pretty good. I like casserole type things when in a hurry. Had a Potato/reubin sandwich type one made in a skillet. No bread. I love Ruebin Sandwiches. Will get the makings next time store and try it.
Title: Re: What's For Dinner?
Post by: angelface555 on September 05, 2017, 01:03:45 PM
Jeanne, I've also made several small whole grain loaves for the freezer lately. But, since I could live on bread alone, I watch my intake. One favorite is cinnamon dusted raisin bran or egg and whole grain. I always keep small jars of apple butter, chutney, salsas or refrigerator jams available from the ethnic or farmer's markets or will make toast, slather with part of a smashed avocado and then top that off with a fried egg. Another favorite indulgence, avocados or humus.

Here is what I had last night and made enough earlier to have two more servings froze.

Bucatini Corn-Banara From Better Home and Gardens.

Ingredients

6
ears corn on the cob, shucked and silks removed  (I used frozen corn instead.)
12
ounces dried bucatini pasta
1
cup half-and-half
2
egg yolks
1 - 2
teaspoons cracked black pepper
8
ounces bacon, chopped
1
tablespoon minced garlic
1/2
cup finely shredded Parmesan cheese

Directions
1.  In a large pot cook corn in lightly salted boiling water 5 minutes; remove. Add pasta to water and cook according to package. Drain, reserving 3/4 cup pasta water.

2.  Cut corn from cobs. Whisk together half-and-half, egg yolks, and pepper.

3.   In a very large skillet cook bacon over medium heat until crisp; drain, reserving 2 tablespoons drippings. Add garlic to skillet; cook and stir 30 seconds. Add cream mixture, bucatini, corn, cheese, and bacon. Bring just to boiling, stirring constantly. Add pasta water to desired consistency.
Title: Re: What's For Dinner?
Post by: FlaJean on September 05, 2017, 02:56:42 PM
I had never heard of bucatini but looked it up and see it is similar to spaghetti but is thicker and has a hole down the center.  Different pastas compliment different recipes, I guess.  Anyway sounds like a tasty dish.

Yesterday we had chicken loins, potatoes and corn, so today I chopped the leftover chicken and made chicken fried rice.  Pretty good and simple.
Title: Re: What's For Dinner?
Post by: JeanneP on September 05, 2017, 09:57:28 PM
I use to eat a lot of Pasta. Don't eat it any more. Don't know why.  I will eat Ravioli. about once a week. Just with Tomato sauce, Mushrooms and cheese.
Now I have give on must Wheat. I started buying most things with Whole wheat.Along with Banana's. Started having a few problems. And got a tummy. Quit it and problems went away. Quit drinking so much milk also. Use to drink almost 2 gal. week. Still love my Bread and Potatoes. trying now to cut down on cookies.
Title: Re: What's For Dinner?
Post by: angelface555 on September 07, 2017, 01:41:42 PM
Lemon Meringue Pie Fudge is NO BAKE.

Recipe plus video and easy to make. A nice homemade gift or bake sale idea.


http://thewhoot.com.au/whoot-news/recipes/lemon-meringue-pie-fudge?omhide=true


Title: Re: What's For Dinner?
Post by: angelface555 on September 07, 2017, 01:47:01 PM
Taco Pie with Crust  (Also recipe includes video).

Taco Pie Recipe Ingredients
Taco Pie Crust
1/4 cup butter
3 slices of American cheese
1 cup flour
1/4 teaspoon salt
2-3 tablespoons of water


Taco Pie Filling
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
Taco Pie Toppings
1 cup shredded lettuce
1 medium tomato, chopped
sour cream
shredded cheese

Use a purchased crust or;
Crust:
Combine crust ingredients except for water in food processor bowl. Pulse until the mixture creates coarse crumbles. Add water, one tablespoon at a time, until the dough forms a ball.

How To Make Taco Pie
Roll out dough on a lightly floured surface. Place into 9-inch pie plate, and trim the sides. Bake 10-15 minutes or until crust is golden brown. Cook beef and onions in a medium skillet until beef is browned and cooked through. Drain if watery. Return to skillet and add salsa and taco seasoning. Cook until bubbly.

Pour into baked crust. Top with refried beans, and cheese.

Bake 3 minutes or until cheese is melted. Let cool. Top with lettuce, tomatoes, sour cream and more cheese!

http://thewhoot.com.au/whoot-news/recipes/taco-pie?omhide=true
Title: Re: What's For Dinner?
Post by: angelface555 on September 07, 2017, 01:51:13 PM
Sultana Slice with Brown Sugar

http://thewhoot.com.au/whoot-news/recipes/sultana-slice-brown-sugar-recipe?omhide=true

These would be good for future meals from the freezer. Or even with on the go lunches.
Title: Re: What's For Dinner?
Post by: angelface555 on September 07, 2017, 01:54:53 PM
I cheated last night and made my own supper instead of what had been planned. I took one each, a peach, nectarine, and plum. I chopped them into bite size pieces and dribbled them with pure maple syrup. Honey would have been good as well.

I topped the fruit with plain Greek yogurt and it was wonderful.  The leftovers became breakfast this morning!
Title: Re: What's For Dinner?
Post by: so_P_bubble on September 07, 2017, 02:39:49 PM
That Yogurt with chopped fruit is what I have for supper every day, but without any sweetening.  The best is with ripe mango.
Title: Re: What's For Dinner?
Post by: JeanneP on September 07, 2017, 03:05:21 PM
My mouth just watering thinking of that Lemon Fudge.  Lemon bars are my most favourite desert
Title: Re: What's For Dinner?
Post by: angelface555 on September 07, 2017, 03:18:14 PM
I just bought peaches, nectarines, and black plums this trip but was thinking of pineapple next. I'll add mangos as well. Did you know nectarines were a type of peach? I had always thought of them as a manufactured variety fruit but learned about them in my peach pit article.

I make my own Greek yogurt in my InstaPot because I use so much of it. And store prices are way overpriced. I put some in my tomato sauces for binding, I use it in place of mayonnaise and for sour cream and it works well on your skin and as an antibacterial agent as well.

Did you know that your gut causes or can cause almost ninety percent of your ills? The back of the brain is directly connected to your gut and all that stuff for lack of a better word,(Or knowledge); travels in both directions, impacting both. Yogurt with its live cultures can keep it in good shape or repair damages. And you don't need all that sugar and chemicals from store bought to do so.

JeanneP., My favorite pie is lemon meringue and my favorite dessert from my childhood was to take lemon jello, or sometimes lime or orange if you preferred. Let it halfway solidify and then stir in some plain yogurt. It was heavenly with the lemon jello.

Title: Re: What's For Dinner?
Post by: Cottoncandy on September 08, 2017, 04:45:55 PM
Angel.....For first time....I'm having trouble with excess mucus..phelm...think it might be acid reflux...but don't have any burning or cough....any suggestions for relief...other than over counter Meds ? Thanks. CC
Title: Re: What's For Dinner?
Post by: angelface555 on September 08, 2017, 05:31:38 PM
CC, I have that acid reflux at times because I am both lactose intolerant, have irritable bowel syndrome and severe food allergies that have manifested in analeptic shock and expensive hospital visits from convenience, microwavable and fast food.

Evidently, I am among millions who cannot tolerate the chemicals used to prolong shelf life in these foods that may be years old before coming to a store near you. I had colon cancer in 2000 that may have also been related so I am very careful about what and how I eat and I also may post recipes here that don't reflect some changes that I make when using those recipes myself.

In any case, if it becomes more of a concern, I would either go to WebMD on line

http://www.webmd.com/

Or talk to your doctor. Here are some similar links;

http://www.webmd.com/heartburn-gerd/guide/laryngopharyngeal-reflux-silent-reflux

http://www.voiceinstituteofnewyork.com/silent-reflux-laryngopharyngeal-reflux-lpr-is-ubiquitous/

https://medlicker.com/1169-mucus-in-throat

http://thewhoot.com.au/life/heartburn-remedies?omhide=true

In any case, we are each so different that what works totally for one may totally injure another so do what's best for you.



Title: Re: What's For Dinner?
Post by: angelface555 on September 08, 2017, 08:27:35 PM
"These Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts are a taste sensation.

The combination of juicy chicken, crispy bacon, and cream cheese is the trifecta. This recipe gets absolute rave reviews and is one of our most popular. It also has only 5 simple ingredients."

http://thewhoot.com.au/whoot-news/recipes/bacon-wrapped-chicken?omhide=true
Title: Re: What's For Dinner?
Post by: so_P_bubble on September 09, 2017, 05:53:54 AM
Have you tried it Angel?
Title: Re: What's For Dinner?
Post by: angelface555 on September 09, 2017, 11:04:48 AM
No, I haven't tried it Bubble as I can't have the combination of grease, cream cheese, and bacon. I would have a very upset system! But I am already thinking of ways to substitute. I did think it would sound good to some in here and I know bacon is a perennial favorite!
Title: Re: What's For Dinner?
Post by: so_P_bubble on September 09, 2017, 11:08:48 AM
yes, I bet Don would love to try it.
Title: Re: What's For Dinner?
Post by: angelface555 on September 09, 2017, 11:14:50 AM
I know I will hear several exceptions to prove the rule. But guys seem to love bacon!   :thumbup:
Title: Re: What's For Dinner?
Post by: angelface555 on September 10, 2017, 04:16:47 AM
The easiest pasta dish you will ever make with just 5 ingredients in 15 min, loaded with Parmesan and crisp bacon goodness!

http://damndelicious.net/2014/03/29/spaghetti-carbonara/
Title: Re: What's For Dinner?
Post by: so_P_bubble on September 10, 2017, 04:27:10 AM
That is more to my taste.  I love pasta in all its forms. Sono Italiana!
Title: Re: What's For Dinner?
Post by: FlaJean on September 10, 2017, 10:57:53 AM
That sounds good, but I would cook the bacon in the microwave (lowers harmful ? Which I have now forgotten) and use extra virgin olive oil for cooking instead of bacon grease.  I haven't used bacon "drippings" in years.
Title: Re: What's For Dinner?
Post by: angelface555 on September 10, 2017, 12:54:55 PM
I went looking for another bacon dish for Bubble's Don; but I am unable to digest grease anymore, (just yesterday I learned that tortilla chips were also sadly going on my Oh No list). However, I can use crumbled bacon bits in small amounts, think one slice, once in awhile. I also couldn't handle that amount of cheese, (A condition that really hurts!); so I would also just dust with grated actual parmesan.

Since I have such a low tolerance for chemicals in preserved food and am lactose intolerant, I find go arounds. For example, I buy small amounts of really good cheese at the deli cheese counter and use it very sparingly. I cannot eat ice cream but can have frozen homemade yogurt, but not store bought. I have to wash all fruits and root vegetables in two parts apple cider vinegar with one part water and rinse well. I buy frozen vegetables and try to avoid canned. Basically, I eat as our grandparents did and another reason to prep my menus bi-monthly! My doctor told me if it was any consolation, I'm probably a lot healthier than most. But oh do I miss a lot!
Title: Re: What's For Dinner?
Post by: so_P_bubble on September 10, 2017, 01:13:29 PM
Angel, did your doctor told you that goat products - yoghurt, cheese - was better tolerate than cow milk products?  My best friend here is milk intolerant but can  use the goat stuff in small quantities.  Much tastier too.
Title: Re: What's For Dinner?
Post by: angelface555 on September 10, 2017, 01:23:36 PM
I do use some local goat products from the surrounding farms. You're right, it is better! Often the goat milk sold in stores is packaged in chemically treated containers. I cannot use soy any longer as a milk but I can use rice or oat milk altho I can use soy milk in cooking.

A sorry surprise awhile back was to find I can no longer eat bananas. I didn't know they were the culprit until the nutritionist explained that bananas have a protein that mimics lactose.

It's not a big of a deal as it sounds, especially at this time when so many of us need special diets for one reason or another. You just learn to find other ways and it really helps that I live in the midst of so many farms. Where else are you going to buy a quart of local honey for eight dollars because you are using a refillable jar?
Title: Re: What's For Dinner?
Post by: angelface555 on September 10, 2017, 01:57:05 PM
SLOW COOKER PUMPKIN CAKE

"The prep time is just 10 minutes and the time to finish in the crock pot is only 2 hours or less. Depending on how your slow cooker runs, you may want to adjust the time and temperature setting. The first time we made this slow cooker pumpkin cake the crock pot time was about 2 hours. With our updated version and a different slow cooker, it took only about an hour and a half until it was finished. You will want to use a tooth pick to indicate when it is finished cooking.

The caramel sauce is an optional topping but I can’t for the life of me imagine why you would even think about skipping it. We received a little flack from some readers for not making our caramel sauce from scratch but you know what? Sometimes you need to take the easy way out.

This slow cooker pumpkin cake is all about ease, convenience, and most of all taste. You will never believe how delicious this pumpkin dessert tastes on the palate. It is the perfect dessert for fall and the holiday season. I hope you take a look at the cooking video and then click the link below to the original post and complete recipe"

https://www.plattertalk.com/slow-cooker-pumpkin-cake-recipe/
Title: Re: What's For Dinner?
Post by: so_P_bubble on September 10, 2017, 02:31:17 PM
a can of packed pumpkin... we can't find that here.  We usually buy a slice of big pumpkin from the market.  So what is in the packed pumpkin?  How much is in a can?
Title: Re: What's For Dinner?
Post by: angelface555 on September 10, 2017, 03:47:07 PM
homemade bacon for Don;

http://thewhoot.com.au/whoot-news/recipes/homemade-bacon-recipe?omhide=true

A can of pumpkin here according to a grocery store advert is from Libby's brand and is 15 ounces or 425 grams, enough for one 9" pie. I'm sure there are other can sizes.

Fifteen ounces of canned pumpkin is just shy of 2 cups (16 ounces would be 2 cups). A 3-pound pie pumpkin will likely give you enough puree for your recipe.


How Do I Use Fresh Pumpkin in a Recipe - Better Homes and Gardens
www.bhg.com/recipes/how-to/cooking.../how-do-i-use-fresh-pumpkin-in-a-recipe/

Some good info from this site;

http://www.cooksinfo.com/pumpkin-puree
Title: Re: What's For Dinner?
Post by: angelface555 on September 10, 2017, 03:49:56 PM
More recipes and crafting from "The Whoot"


http://us7.campaign-archive1.com/?e=936df7f8d2&u=1dfa6b1ec9c1ad9563a2272b9&id=3c28eba7c4
Title: Re: What's For Dinner?
Post by: JeanneP on September 10, 2017, 05:32:15 PM
Getting colder now so I am making my favourite foods. Casseroles. 2 favourites

Beef,cabbage and Potato Casserole.

Lightly sauté chopped bell pepper and medium onion in 1 TBS olive oil (or you can use ½ to 1 stick of butter instead). Set aside.
• Brown 1 ½ lbs. of ground beef or chuck. Drain fat.
• Put approximately 3 cups of chopped cabbage in the bottom of a 9 x 13 pan.
• Thinly slice 3 medium potatoes (approximately 3 ½ cups) over layer of cabbage.
• Salt and pepper to taste.
• Add 1 can of cheddar cheese soup and 1 can of cream of mushroom soup along with â..." cup of milk to ground beef along with the sautéed bell pepper and onions. Stir well.
• Pour mixture over potatoes.
• Cover with tin foil and bake at 350 degrees for 45-50 minutes.
• Then remove the tin foil and bake uncovered for 10 more minutes.
Title: Re: What's For Dinner?
Post by: JeanneP on September 10, 2017, 05:34:02 PM

GREEN BEAN CASSOROLE
    1â,,4 cup butter
    3 garlic cloves, minced
    2 cups fresh sliced mushrooms (does not have to be exactly 2 cups)
    6 cups fresh green beans (ends removed and cut in half, can use more or less if desired) Use Good Canned or frozen beans)
    6 cups low sodium chicken broth
    2 (10 3/4 ounce) cans low-sodium condensed cream of mushroom soup, undiluted
    1â,,4 cup fresh grated parmesan cheese
    1â,,2 teaspoon black pepper (or to taste)
    salt (optional)
    2 (2 7/8 ounce) cans French fried onion rings (such as Durkee)
    1 cup grated old cheddar cheese (can use (to taste)



    Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
    Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
    Butter a 3-quart casserole dish (or a little larger).
    Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
    Transfer to the prepared casserole dish.
    Bake in a preheated 350 degrees F oven for 20 minutes.
    Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.

Title: Re: What's For Dinner?
Post by: Joy on September 10, 2017, 07:00:49 PM
Bubble,  Here in the states,  as Patricia mentioned,  Libby brands , and others, make canned pumpkin puree and also canned pumpkin pie mix.  The canned pumpkin puree is just pumpkin and you add all your other ingredients, which is in the recipe on the can.  Then, there is canned pumpkin pie mix, which has everything in it and you just pour it into the pie shell.  It is a lot easier than cutting up fresh pumpkins.  I guess you could bake that whole pumpkin to soften it up enough to be able to peel it and cut it up.  it would then have to be cooked to make the pie mixture.

I go the easiest way..........  There are several very good varieties of frozen pumpkin pie,  which you still have to bake.   Getting to be that time of the year for pumpkin pie.  I love it !!!  Especially with lots of whipped cream.   Pumpkin pie is always on our Thanksgiving menu. 

Joy
Title: Re: What's For Dinner?
Post by: FlaJean on September 10, 2017, 07:26:49 PM
Joy, I love pumpkin pie and have made many with Libby's canned pumpkin, but the last several years I have been getting Marie Callendar's frozen pumpkin pies.  They are very good.
Title: Re: What's For Dinner?
Post by: Joy on September 10, 2017, 09:29:52 PM
Jean, for about year now,  I have been getting a few frozen things from Schwan's Frozen Foods, that deliver to the house.  Last Thanksgiving,  they had advertised their fall items, and the pumpkin pie  was on the cover of the brochure they give out   I bought one for Thanksgiving and again, for Christmas, as it was really good.  I could eat the whole thing all by myself.  Most of my family do not like pumpkin pie, so that leaves more for me.  LOL

I have  had other pies from Marie Callendar, but not her pumpkin pie.  I love her Key Lime Pie.  One of the best ones I have eaten.  That is always a special treat.

I like her chicken pot pies, also.

Hope you are making out good without any problems from the hurricane.

Joy
Title: Re: What's For Dinner?
Post by: so_P_bubble on September 11, 2017, 02:18:00 AM
angel:
We're sorry we can't find the page you're looking for.
at www.bhg.com/recipes/how-to/cooking.../how-do-i-use-fresh-pumpkin-in-a-recipe/ (http://www.bhg.com/recipes/how-to/cooking.../how-do-i-use-fresh-pumpkin-in-a-recipe/)

The second link is good.  Thanks!
Title: Re: What's For Dinner?
Post by: so_P_bubble on September 11, 2017, 02:20:06 AM
I never had pumpkin pie.  Anyone  volunteers to bake me one?  :D
Title: Re: What's For Dinner?
Post by: angelface555 on September 11, 2017, 03:12:26 AM
It worked for me earlier Bubble. But it didn't now so I Googled it and came up with this link. It is the same page, different link.

http://www.bhg.com/recipes/how-to/cooking-basics/how-do-i-use-fresh-pumpkin-in-a-recipe/

And here is what else came up.


https://www.google.com/search?q=How+Do+I+Use+Fresh+Pumpkin+in+a+Recipe+-+Better+Homes+and+Gardens&rlz=1C1CHBF_enUS753US753&oq=How+Do+I+Use+Fresh+Pumpkin+in+a+Recipe+-+Better+Homes+and+Gardens&aqs=chrome..69i57&sourceid=chrome&ie=UTF-8
Title: Re: What's For Dinner?
Post by: so_P_bubble on September 11, 2017, 04:20:37 AM
Thanks.  That is very useful.  I am bookmarking it.
Title: Re: What's For Dinner?
Post by: Joy on September 11, 2017, 08:39:59 AM
Bubble,  can you get fresh pumpkins in your area ?   They are very hard to peel, but like I mentioned before, you could probably bake them in the oven until they soften up enough to be able to peel them and cut them up,

Joy
Title: Re: What's For Dinner?
Post by: Joy on September 11, 2017, 08:47:59 AM
Bubble,  here is a link that might help you see how to peel a pumpkin.

https://www.youtube.com/watch?v=JCO_9bwo6VA


We are going to find a way for you to have a pumpkin pie !  LOL   But, first, we have to make sure you can get pumpkins over there.   :)

Joy
Title: Re: What's For Dinner?
Post by: Joy on September 11, 2017, 08:58:47 AM
Bubble, if and when you can get  around to making a pumpkin pie, and can't find pumpkin pie spice, here is the ingredients that you can use.

Ingredients for Pumpkin Pie spice .............  Mix it all together and then the  recipe will tell you what amount  to use. ( You wouldn't use all of this at the same time. )

•3 Tablespoons Ground Cinnamon.
•2 teaspoons Ground Ginger.
•2 teaspoons Nutmeg.
•1-1/2 teaspoon Ground Allspice.
•1-1/2 teaspoon Ground Cloves.

Joy

Title: Re: What's For Dinner?
Post by: so_P_bubble on September 11, 2017, 09:11:21 AM
Plenty of pumpkins here, usually used in soups.
Yes, I did experience the effort for cutting through that hard shell/peel.  I was planning to pre-cook in the microwave next time, to see it that soften it.

Thanks for the spice explanation.  That sounds extremely good in small doses.
Title: Re: What's For Dinner?
Post by: JeanneP on September 11, 2017, 11:42:19 AM
Bubble

On dons next trip over, have him putt a can of pumpkin pie mix and one of without the spice .bring a can to the powder mix and try both ways. Now you can use squash to do the same type pies. Sure you an buy frozen or canned squash there.h will b ready for more cooking lessons.
Title: Re: What's For Dinner?
Post by: Radioman34 on September 11, 2017, 11:59:17 AM
JeanneP I will be sure to pack that pumpkin pie mix when I return.
Title: Re: What's For Dinner?
Post by: angelface555 on September 11, 2017, 12:07:17 PM
Squash, pumpkin or sweet potato all make similar but very good pies!

This is a particularly good recipe for meal prepping. I substitute yogurt for mayo.

https://www.budgetbytes.com/2017/09/curry-chicken-salad-meal-prep/

Or creamy garlic mushroom soup which would make a good holiday dish as well.

https://www.budgetbytes.com/2017/09/creamy-garlic-mushroom-soup/
Title: Re: What's For Dinner?
Post by: angelface555 on September 12, 2017, 03:30:31 PM
Now that everyone has secured a good supply of pumpkin puree or knows where and how to get it, here are eighteen other terrific pumpkin recipes. And no I haven't tried them but they do look good!

https://acultivatednest.com/2017/09/completely-irresistible-pumpkin-desserts/
Title: Re: What's For Dinner?
Post by: so_P_bubble on September 13, 2017, 03:44:12 AM
Mmmm I'm jumping on  a plane  and will buy a supply of pumpkin cans, pie shells and Cool Whip!
Title: Re: What's For Dinner?
Post by: angelface555 on September 13, 2017, 08:49:54 AM
Bubble, I hope you plan to pack some pumpkin in those cans!  ;)

Italian Chicken & Rice Dinner

This is an old recipe.

https://www.mrfood.com/Chicken/Italian-Chicken-and-Rice-3059

Or  Sheet Pan Balsamic Chicken

https://www.mrfood.com/Chicken/Sheet-Pan-Balsamic-Chicken-and-Veggies
Title: Re: What's For Dinner?
Post by: JeanneP on September 15, 2017, 07:27:08 PM
Did a stupid thing today. Made that Beef,potato cabbage casserole. Covered the dish with Siran wrap and put in the MW for 5 min while the over heated. I then just moved it to the oven leaving the wrap on. At a little of the under part but tossed the rest out. Thing was I made in in 2 dishes and so the other one is O.K for baking later.
Title: Re: What's For Dinner?
Post by: angelface555 on September 18, 2017, 12:12:17 PM
I received this from my sister today and 15 minutes prep sounds good to me!

http://www.eatgood4life.com/15-minutes-asian-shrimp-broccoli/
Title: Re: What's For Dinner?
Post by: so_P_bubble on September 18, 2017, 12:21:20 PM
That looks delicious.  I like the addition of sesame seeds, to make it even healthier.
Thanks!
Title: Re: What's For Dinner?
Post by: angelface555 on September 18, 2017, 12:35:30 PM
I went ahead and subscribed to the blog on her recommendation. she is the one who studied in Florence for a number of years.
Title: Re: What's For Dinner?
Post by: angelface555 on September 18, 2017, 01:59:09 PM
Today I broke up eight pounds of moose meat, you could use hamburger as a substitute, into two pound lots. I chopped and minced three large white onions, and two each, red, orange and green sweet peppers to go into each lot of meat while the meat was browning. I added different types of seasoning to each of the four lots.

For example, one two pound lot received, Beau Monde, grounded pepper Verde Curry seasoning, and sage. Another lot received mashed tomatoes, rosemary, Hungarian Paprika. You get the idea, each of the four was different. I will often add Swanson's beef, chicken or vegetable broth to different lots of meat, either chicken, pork or red meat. My freezer currently has 32 frozen freezer bags of chicken, pork, and red meat.

I have included in that, Dall sheep, mountain goat, and caribou as well. I am lucky to have friends who will supply me with their excess. The moose meat will add approximately eight to ten two cup bags to that. This is the lazy way to cook when you can't digest commercially added chemicals to food. Simply thaw a bag of meat, add extras or a salad and fix in the microwave or convection oven.


I then made egg noodles to be later frozen into lots as well. They will be cooked during meal preparation because cooked noodle really can't be frozen but uncooked can be frozen.
Title: Re: What's For Dinner?
Post by: angelface555 on September 18, 2017, 02:06:15 PM
This egg noodle recipe I found while Googling. It is the closest to the way I make mine.

Basic Egg Noodle Recipe

2 parts Eggs
1 part Flour
Salt
This is where you can customize the recipe for how large or small of a group you are serving. For every 1/2 cup of flour you will need 1 egg. So, to serve my family of 6, I use 4 eggs and 2 cups of flour. In a medium sized bowl, add the flour. Create a well in the middle of the flour and add the eggs. With a wooden spoon or fork, stir the mixture until the flour is completely incorporated and the dough is stiff.

Flour a large bread board / cutting board heavily. Dump your dough mixture out onto the floured board. Knead additional flour into the dough. Unlike pie crust (you don’t want to work pie crust too much) you want to continue to add flour to the dough until it is thick and smooth in texture. Just work with it and use your instincts.

Roll out the dough (again… make sure your board is well floured so your noodles won’t stick) until very thin â€" roll, flip it over, roll, flip it over, etc. Once your dough is rolled out, using a pizza cutter, slice your dough into thin vertical strips. Make a couple of slices horizontally until your noodles are a desired size.

TIP: If you are having trouble with rolling out your dough to your desired thickness, let it “rest” a couple of minutes then try again. Also, these noodles expand when cooked, so roll very thin for thin cooked noodles. To cook pasta, bring a large stockpot of salted water to a boil. Add the noodles, just a few at a time, to the boiling water. Once all the noodles are added, cook for 3-4 minutes or until tender. Drain (but do not rinse). For a garlic butter noodle, add 2-4 Tablespoons salted butter and 3 cloves minced garlic to the warm stockpot. Warm until butter is melted. Return the noodles to the stockpot and toss with garlic butter mixture. Add 1 teaspoon cracked black pepper and 1 teaspoon Italian seasoning. Toss and serve while hot.

Freezing Instructions:

Lay out your noodles onto a sheet of wax or parchment paper and let air dry for about 20 minutes. Then place noodles into a freezer bag or foodsaver bag and get all the air out. Place in the freezer with a label until ready to serve. TO SERVE: You can either cook them from frozen or let them thaw. It’s up to you. If frozen, bring a pot of water to a boil. Once boiling add some sea salt and noodles. Cook about 5-8 minutes until noodles are tender and cooked through. Served as desired. If thawed, bring a large stockpot of water to a boil. Add the noodles, just a few at a time, to the boiling water. Once all the noodles are added, cook for 3-4 minutes or until tender. Serve as desired.

It's longer to type out than it is to do.

https://onceamonthmeals.com/blog/series/get-real/egg-noodle-basics/

Title: Re: What's For Dinner?
Post by: SharonE on September 24, 2017, 03:59:35 PM
Angel Face, have you ever tried Almond milk?  I am lactose intolerant also and use this entirely for anything requiring milk. You can get the original unsweetened for 30 calories. That's my choice, but they have other flavors and higher calories.

One short cut to cooking that I use regularly is to buy brown rice and make about 8 cups of it, let it cool, then measure a cup (for 2) into a sandwich bag. Continue till all gone.  Put the SW bags in a freezer bag and when you want rice, remove a sm. bag, put it in a dish with about a tablespoon of water and microwave 2 or 3 minutes.  I cook my rice with chicken broth also, so it has a nice flavor.  I use this as a side with fish or maybe chicken.

Last week, I bought some steel cut oats and cooked about half of the box in my crockpot on low overnight, then stirred in some frozen blueberries. Agaiin, I divided it up in one serving bags, put in a freezer bag and froze.  I then put it in the fridge the night before I want to eat it and it is ready to heat up in the microwave.  Steel cut oats are supposed to be better for you than rolled, although my hubby prefers the rolled.

I have to watch grease as well.  Also, I was interested in your comment on the banana. I can get by with half of one, but not a whole one, so usually skip them unless they are in banana bread which I love.  Sharon
Title: Re: What's For Dinner?
Post by: angelface555 on September 24, 2017, 05:08:46 PM
Sharon, I do use the unsweetened almond milk. I also will sometimes use oat or rice milk altho the oat is rather thick. I had to go look as my oatmeal comes from an ethnic store in brown bags. Mine is steel cut as well. I still use white rice even as family and friends tell me not to. I need to switch over completely to wild and brown but it's hard.

I buy most of my groceries from the small family ethnic groceries here and from the farmer's market. I do have a yearly contract with a local farm that supplies me with eggs, vegetables, and chicken. Many of the small area farms have similar arrangements. You can either supply labor or cash or a combination for a weekly or bimonthly delivery.

I supply my own two-quart glass jar and get honey twice a month for $8.00 per. There are also three local goat and or llama farms that sell meat, milk or cosmetic and bath products. I only buy the milk or products no meat altho I've had it before. You can also buy buffalo meat here locally if you prefer but I don't altho I've had it at people's homes.

My friends keep me supplied with game that has never sent me to the hospital from eating it. We use a barter system as I help them out however I can in return. I have never had food allergy attacks from the food sold at these ethnic groceries, or from local farms and markets. I often have them from food purchased from national chains.

My freezer is packed with one and two cup freezer bags or the one-quart size. I have a post on the freezer door where I have an inventory list of freezer food and cross out items as used. I have white rice, homemade soup mixes, mixed sweet peppers, onions, eggs, and game.  I also have frozen blueberries, raspberries, rhubarb, and strawberries. Berries are everywhere here, like weeds.

I have dried cherries, different bagged nuts, oatmeal, hot cereals, bagged types of beans and grains,  uncooked rice, various ethnic seasonings, real maple syrup and sauces in the cupboards and in the refrigerator. I make my own yougart, soup, and spice mixes and doctor my own dairy butter with various seasonings. I also have white rice, homemade soup mixes, mixed sweet peppers, onions, eggs, and game in my fridge and cupboards.  Since it is only me and I purchase in small quantities, I can try new items and deli products such as olives, pickles and other items of that type.

There is a company based here, Moosetard, that sells both locally and worldwide that grows their own mustard seeds and seasoning to make multiple types of mustards that are very good! I always have some of theirs! There is also a local restaurant, the "Loose Moose," that also sells and serves Alaskan only products and there is the "Great Alaskan Bowl Company" that also either makes or sells Alaskan food and products locally and worldwide. I retired from the latter in 2014 and remain a regular customer.

I was interested in your cooking and then freezing the oatmeal. I should start doing that. I always thought the grease was from IBS but maybe from both? I also never thought of the sandwich bags used in freezer bags, that might be cheaper than buying various sizes of freezer bags. I do make my own broth but never used it in the initial rice cooking, I should. You've given me some good ideas!
Title: Re: What's For Dinner?
Post by: angelface555 on September 24, 2017, 08:20:42 PM
Spiced Pumpkin Butter

https://premeditatedleftovers.com/recipes-cooking-tips/spiced-pumpkin-butter/

Prep time
5 mins

Cook time
25 mins

Total time
30 mins

Author: Jody
Serves: 8

Ingredients
1- 14.5 oz. can pumpkin puree
2 Tbsp. apple cider vinegar
¼ cup maple syrup
¼ cup brown sugar
2 tsp. pumpkin pie spice
1 tsp. cinnamon
½ tsp. cloves
1 tsp. vanilla extract
½ cup apple juice

Directions
1. Place pumpkin puree, apple cider vinegar, maple syrup, brown sugar, apple juice, and pumpkin pie spice in a large saucepan over medium high heat and bring to a low boil, stirring constantly.
2. Reduce heat to low and simmer for 20 minutes. Stir frequently.
3. Remove from burner and stir in vanilla. Cool completely then transfer to a jar with a tight fitting lid.

https://premeditatedleftovers.com/recipes-cooking-tips/how-to-roast-a-pumpkin-and-how-to-make-pumpkin-puree/

How to Roast a Pumpkin and Make Pumpkin Puree

Prep time
10 mins

Cook time
45 mins

Total time
55 mins

Author: Alea
Recipe type: Vegetable
Serves: 16
Ingredients
a sugar pumpkin

Directions
1. Preheat the oven to 375 degrees and cover a baking sheet with foil.
2. Cut the pumpkin in half crosswise.
3. Scoop out the seeds.
4. Place the pumpkin halves cut side down on the baking sheet.
5. Bake at 375 degrees for 45 minute or until the skin darkens and it can easily be pierced by a fork.
6. Remove from oven and let cool.
7. Remove the skin.
8. Place one half of the pumpkin in a bowl, blender or food processor and puree until smooth.
9. Repeat with the remaining pumpkin.
10. If using in baked goods, place the pumpkin in cheesecloth and squeeze out the excess liquid.
11. Use in a recipe, or freeze it for future use.

Title: Re: What's For Dinner?
Post by: JeanneP on September 25, 2017, 08:21:01 PM
Does that Spice Pumpkin Butter. Set like a spreadable. Sort of like Peanut bugger.
Title: Re: What's For Dinner?
Post by: angelface555 on September 25, 2017, 10:55:34 PM
?????
Title: Re: What's For Dinner?
Post by: SharonE on September 26, 2017, 12:21:42 PM
Angel Face, you're welcome to my hints. They work for me.  You are very lucky to have access to all the local AK food. We enjoyed it so much when we were in AK 20 yrs ago.  What do you use all the honey for?  Due to the calories, I don't use too much of it, although I like it. It is also good for allergies if it is local. 
Sharon
Title: Re: What's For Dinner?
Post by: angelface555 on September 26, 2017, 01:14:01 PM
Local honey works if it comes from within ten miles of your location due to the same types of plant life that are causing your allergies. I still chuckle when I remember the uproar stateside, about some accident at an M&M's plant. A commercial hive's bees had gotten into the sludge and were producing M&M colored honey! It all had to be dumped, hives redone and thoroughly cleaned.

I use honey in facial masks, as a splinter remover, egg white is useful in that as well. They both when applied & allowed to dry, pull out splinters, blackheads, etc. It's good in some medicines, good in foods, used on hair;  some drinks such as mead and in cold meds. A quart of honey can last months in my cupboard.

I don't really use sugar or sweeteners that much, preferring coffee or tea undiluted and am just one person so the amounts I do use are minimal. If I had a sweet tooth instead of a savory one it would be different and I like to use local foods as much as possible due to medical need and personal preference.

Applesauce, molasses, honey, and real maple syrup are good sugar substitutes. I tend to use spice blends, sauces and butter blends in food more than sweets in food and drink. Luckily they are readily available in local products. I support CSAs

"New to CSA's? Here's a quick rundown of what to expect: CSA participants do not simply buy from a farm, they invest in it. Much like a magazine subscription, members pay an upfront fee in exchange for that farm's produce, doled out over the course of the summer. Each week members pick up boxes, bags or baskets of whatever’s “vine ripe” and ready to harvest.  The exact mix of each share will differ from farm to farm, and will vary throughout the summer, but one thing will always be the same: a cost-efficient, heaping portion of the Interior’s freshest produce." 
Title: Re: What's For Dinner?
Post by: SharonE on September 27, 2017, 02:52:46 PM
Sounds great. Don't think we have that here. We do have a farmer's mkt that comes to our community once a week during the summer, but that's about it.  Sharon
Title: Re: What's For Dinner?
Post by: FlaJean on September 28, 2017, 10:50:11 AM
We hadn’t had meatloaf in a while and my husband enjoys it.  I found this recipe for two and made it yesterday.  It was good and I have enough left today.

                             MEATLOAF FOR TWO
INGREDIENTS
      1 egg
      1/4 cup 2% milk
      1/3 cup crushed saltines
      3 tablespoons chopped onion
      1/4 teaspoon salt
      1/8 teaspoon rubbed sage
      Dash pepper
      1/2 pound lean ground beef (90% lean)
      1/4 cup ketchup
      2 tablespoons brown sugar
      1/4 teaspoon Worcestershire sauce
DIRECTIONS
In a large bowl, beat egg. Add the milk, cracker crumbs, onion, salt, sage and pepper. Crumble beef over mixture and mix well. Shape into two loaves; place in a shallow baking dish coated with cooking spray.
Combine the ketchup, brown sugar and Worcestershire sauce; spoon over meat loaves. Bake at 350° for 40-45 minutes or until meat is no longer pink and a thermometer reads 160°; drain. Yield: 2 mini meat loaves.
Originally published as Mom's Meat Loaf in Cooking for 2 Fall 2005, p25



NUTRITIONAL FACTS

1 each: 337 calories, 12g fat (4g saturated fat), 162mg cholesterol, 898mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
Title: Re: What's For Dinner?
Post by: angelface555 on September 28, 2017, 01:20:53 PM
That does sound good Jean! Particularly as I am looking past gray skeletal branches into more rain and plus 41 outside my balcony doors!

Some hot stewed tomatoes and or mashed potatoes also would go good with!
Title: Re: What's For Dinner?
Post by: JeanneP on September 28, 2017, 06:29:19 PM
Jean.  Been awhile since I had meat loaf also. Have the making so think will defrost the beef and make 2 small ones tomorrow.  I love meatloaf cold on a toasted English Muffin.
Getting cooler now and so will be getting back to cold weather cooking. Have just put a rice pudding into my small cooker. Been awhile since did that also

I have lost the WebCam for the Eagles. Don't know how that happened. Does anyone have a good one.?
Title: Re: What's For Dinner?
Post by: angelface555 on September 28, 2017, 09:03:43 PM
http://www.mlive.com/news/grand-rapids/index.ssf/2017/03/eagles_return_to_nest.html#incart_river_index


https://explore.org/livecams/bald-eagles/decorah-eagles-north-nest

All I've got.
Title: Re: What's For Dinner?
Post by: MaryTX on October 07, 2017, 06:14:13 PM
Jeanne and Patricia, here are two more eagle sites.  They both are run by the American Eagle Foundation.  I'm hooked on both.

The one in NE Florida ("Romeo and Juliet") is up and running now.  They are working on the nest now and she should start laying eggs around the first of November. 

                                         www.nefleaglecam.org

My favorite cam ("Mr. President and The First Lady") is the one in the Washington, DC  Arboretum.  Mr. P arrived back last week and TFL should be arriving in the next week or so.  The cam usually comes up about January l and she start laying eggs the latter part of February.

                                         www.dceaglecam.org

It's easy to get hooked on watching them :).  I've watched a couple of others but these two are my favorites.

Mary

Title: Re: What's For Dinner?
Post by: MaryTX on October 07, 2017, 06:20:36 PM

Jeanne and Patricia, here are two more eagle sites.  They both are run by the American Eagle Foundation.  I'm hooked on both.

The one in NE Florida ("Romeo and Juliet") is up and running now.  They are working on the nest now and she should start laying eggs around the first of November.

                                         www.nefleaglecam.org

My favorite cam ("Mr. President and The First Lady") is the one in the Washington, DC  Arboretum.  Mr. P arrived back last week and TFL should be arriving in the next week or so.  The cam usually comes up about January l and she start laying eggs the latter part of February.

                                         www.dceaglecam.org

It's easy to get hooked on watching them :).  I've watched a couple of others but these two are my favorites.

Mary



Title: Re: What's For Dinner?
Post by: JeanneP on October 07, 2017, 07:11:58 PM
Thanks MaryTX.  I think I use to have the President/lady one on years ago. going to try them both.
Title: Re: What's For Dinner?
Post by: angelface555 on October 07, 2017, 08:16:27 PM
Thanks, Mary!
Title: Re: What's For Dinner?
Post by: donklan on October 15, 2017, 02:54:16 PM
SOUP season coming up.......
Should be able to find 1 or 2 here..........

http://www.myrecipes.com/course/soup-recipes/best-soup-recipes?iid=news-ws&utm_source=myrecipes.com&utm_medium=email&utm_campaign=daily-specials&utm_content=2017101512PM#bacon-and-beef-stew
Title: Re: What's For Dinner?
Post by: FlaJean on October 16, 2017, 01:10:33 PM
I made a Creamy Chicken Noodle Soup a couple of days ago.  It was really good when I first made it but it thickened up after sitting in the fridge overnight.  Had to add more chicken broth to it when we finished it off.

Those soups look good, Donklan.
Title: Re: What's For Dinner?
Post by: angelface555 on October 16, 2017, 01:42:36 PM
Those soups do look good especially with the weather we're having!

Yesterday I mixed olive oil, flour, nondairy dried milk, salt and pepper and combined that with the boiling water I had left after draining some egg noodles. When it turned into a creamy white sauce, I tasted a small bit and added a touch more salt.

I then added three cups of shredded white cheese and blended that.  Other than the cheese, I never measure this as it is a version of milk gravy I've made forever it seems.

Finally, I added the egg noodles, some chicken from the slow cooker and some mixed vegetable leftovers. While I will have to add broth to it each time I serve it, it will make at least nine easy suppers or lunches in the coming fortnight.
Title: Re: What's For Dinner?
Post by: so_P_bubble on October 17, 2017, 09:57:09 AM
I do much the same Angel, but then put it all in a pyrex dish in the oven for 20 min to half an hour. It makes a nice crispy top and  a soft creamy inside.  That was my last Friday night meal for the family, with a nice tomato/onions salad.
Title: Re: What's For Dinner?
Post by: angelface555 on October 17, 2017, 12:29:27 PM
That does sound good, Bubble and something new for me to try! Did you use vinegar on your tomatoes and onions or dressing?
Title: Re: What's For Dinner?
Post by: so_P_bubble on October 17, 2017, 12:35:22 PM
Olive oil and lemon juice, salt and pepper.
Title: Re: What's For Dinner?
Post by: angelface555 on October 17, 2017, 12:55:34 PM
That sounds good too. When I was growing up, we always had a small dish of vinegar with dinner and sometimes lunch. Mom would slice onions and cucumbers with the vinegar and serve it as a side. Often she would include sliced tomatoes as a summer side, and we would make sure to drizzle those with the vinegar from the onions.

I was at lunch the other day where we had enjoyed a bowl of chicken soup that was her mother's recipe. She said she would email us the method after some asked. I received it this morning, and it starts with an undrained can of chicken and one cup of rice. It goes on to include one medium onion, and one 15 ounce low sodium drained can each of carrots and of green beans. She adds a little butter, a little parsley and some water. I'm almost sure she was being "tongue in cheek" about it being her mother's recipe, but these days it might well have been!
Title: Re: What's For Dinner?
Post by: so_P_bubble on October 17, 2017, 01:03:53 PM
That soup should have one big onion in it as well!
What is one can of chicken??? with bones?
Title: Re: What's For Dinner?
Post by: angelface555 on October 17, 2017, 01:18:28 PM
She did include one medium onion, the can of chicken was for 12 and one half ounces undrained. I'm sure it, the recipe, must have been on the back of the chicken can. No bones were harmed in the making of her recipe.  ;)
Title: Re: What's For Dinner?
Post by: so_P_bubble on October 18, 2017, 03:19:08 AM
Do you mean that a whole chicken is packed in a can, bones and all? Is it cut or as is?  I have never heard of/seen  a can like that!
Title: Re: What's For Dinner?
Post by: Joy on October 18, 2017, 08:56:46 AM
Bubble,  I can buy a can of white meat chicken that looks almost like tuna fish in a can.  I mainly use it for chicken salad.  It comes in a can just a little bit larger than a can of tuna fish.  I think that is probably what Patricia meant ???

I can also get a rotisserie chicken at Walmart.    Are there Walmart stores in your part of the world????   They seem to be everywhere, so I am curious as to whether they have made their way to your area ???

Joy
Title: Re: What's For Dinner?
Post by: so_P_bubble on October 18, 2017, 09:42:08 AM
No Walmart here.  Probably because of Kosher rules.The only American stores I see here are Office Depot and Ace.  Of course Mc Donald is ever present.
Title: Re: What's For Dinner?
Post by: angelface555 on October 18, 2017, 12:54:34 PM
Bubble and Joy, good morning! Anything and everything, some of which shouldn't, will appear canned in any American grocery. You do not realize how much until you can no longer eat most canned items due to the chemicals involved. Or speak to someone more used to a fresher type of food.

https://www.google.com/search?q=can+of+chicken+breast&rlz=1C1CHBD_enUS766US766&oq=can+of+chicken&aqs=chrome.4.69i57j0l5.11097j0j7&sourceid=chrome&ie=UTF-8
Title: Re: What's For Dinner?
Post by: so_P_bubble on October 18, 2017, 01:25:53 PM
Interesting... can save time when in a hurry!
Title: Re: What's For Dinner?
Post by: angelface555 on October 18, 2017, 02:04:37 PM
Here is what the "Joyful Homemaker" suggests.

"Since most canned chicken comes in around 12 ounces a can, I would roughly substitute 1 can (DRAINED) for every 2 small (6 to 8 ounce) cooked chicken breasts, but depending on the recipe, you can either, eyeball it, weigh it, or measure it in measuring cups.
Most of these recipes are very forgiving when it comes to the exact amount of chicken."

Title: Re: What's For Dinner?
Post by: angelface555 on October 20, 2017, 10:25:18 AM
Its getting cooler, fall is here and its time for soup!

https://www.onegoodthingbyjillee.com/navy-bean-soup?utm_source=DailyRSSNewsletter&utm_medium=Email&utm_content=Addtnl_Post_Title&utm_campaign=RSSNewsletter&omhide=true&mc_cid=3ec36e6e58&mc_eid=ab6484d38d
Title: Re: What's For Dinner?
Post by: Mary Ann on October 20, 2017, 10:58:16 AM
Patricia, I have to tell you about the cauliflower soup I had last night.  It was made by Tom's lady friend and I could not taste any cauliflower and it had a strange taste I could not identify.  I asked Tom about it later and he said she did not use chicken broth but used almond milk. 

I don't recommend her substitution.  I'll eat more of it because he brought a big container home and it's edible, but not particularly tasty!

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on October 20, 2017, 11:46:02 AM
You're doing better than I could or would, MaryAnn. Even before my food allergies really kicked in, I could not eat something that tasted bad. Almond milk would be fine in some cereal or dessert mixtures or in some Persian recipes. But I don't see it in this type of recipe at all. :(
Title: Re: What's For Dinner?
Post by: angelface555 on October 31, 2017, 05:20:30 PM
I'm sure most of you know I meal prep. Dealing with it bimonthly rather than daily is a huge plus for me with demonstrably personally, health benefits. I usually prepare large lots of chicken by rinsing and washing the chicken throughout and then placing it in a crockpot/slow cooker in the evening.

I then add a third full of water to the cooker, a cup of either lemon or lime juice or a type of sweet juice, adding the appropriate seasoning and then leaving it to cook on low while I sleep.  In the morning I debone and take off the skin and discard. Finally, after it has cooled, I shred some of the chicken, chop some of it and leave other bits whole. That chicken, placed in one, two cup freezer bags for uses in individual recipes. I do something similar with pork and other white meat.

Last week I tried something new with a sized family package of frozen chicken breasts. I prepared a bowl with salt/pepper, garlic powder, turmeric, brown sugar, unsulphured molasses, cayenne pepper sauce found locally, vinegar, water enough to mix well, pure sesame oil, granulated garlic, granulated onions, pepper and sea salt. I added just a bit of chunky peanut butter.

Then I spread it over the frozen chicken in the slow cooker, put it on low and went to bed. It was a hit at the potluck I took it to. It was mildly hot but can be easily tricked up for those who prefer a spicier seasoned dish.
Title: Re: What's For Dinner?
Post by: angelface555 on October 31, 2017, 05:39:04 PM
Another readily prepared meal with or without meat is to take a package of either elbow macaroni or egg noodles and fill a stockpot half full of water with a dash of salt. When the noodles are al dente, drain and set aside. This is where you add your prepared, cooked meat either white or red.

You can spice as you prefer, I used a touch of turmeric,  garlic pepper, Alaskan Alder smoked sea salt, a quarter cup of Mediterranean basil leaves and this added to a pot with two cups reserved of the boiled and still hot water, dried milk, flour and a small bit of oil. I whisked in the spices as it was coming to a new boil, and turned it to low to simmer for a bit.

Finally, I added it to the noodle mix. You may either freeze a portion or not, but this makes an excellent cold weather comforting side dish.
Title: Re: What's For Dinner?
Post by: Mary Ann on October 31, 2017, 06:15:11 PM
Patricia, I did not have to have any more of the cauliflower soup and I think Tom didn't have more of it either.  In my estimation, she fixes a lot of odd combinations in an effort to eat sensibly while I don't think you have to have odd tasting food to maintain your weight and health.  Tom thinks it is necessary for him to fix something for me when he eats out. I haven't convinced him it is not needed, that as long as we have something in the house, I can fix something for me to eat.  I like salads and I've had him buy small croissants to use with chicken salad and that makes a good lunch for me.  If by chance I eat "heavier" at noon, I'd eat the salad or croissant for supper.

I admire your meal planning; I don't have enough will power.  Of course, I don't have to fix many of my meals now anyway.

I seem to have something stuck in my space bar because it doesn't always give me a space between words.  I'll have to get out my little computer vacuum.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on October 31, 2017, 07:00:01 PM
Thanks, MaryAnn. I do it this way primarily because of my allergies and because  I have to cook as they did before all the convenience and chemicals entered our food. To all those who I've heard saying it's an affectation, I wish they could all go into analeptic shock and pay eight thousand for the privilege.
Title: Re: What's For Dinner?
Post by: Mary Ann on October 31, 2017, 09:53:08 PM
Patricia, not all of our internal systems are alike so people should not expect others to be like they are.  We don't all tolerate all foods nor do we all like the same types of food.  Some people are very unfair in their thoughts of other people's ailments.

Tom went to the Farmer's Market the other day and brought home some produce, among them Concord grapes.  He did not know of my experience with grape pop or he would not have bought Concord grapes.  Now nearly 90 years after my experience, it is silly but I hold onto it anyway.  I was about three or four years old and we were in a State park in Minnesota, visiting my uncle and aunt.  Dad had been born not far from that park.  As I said, I was about three or four years old and I ate whatever you eat at picnics; I remember hot dog and grape pop.  I lost everything and always blamed the grape pop.  I still will not drink grape juice or grape pop, both of which are made with Concord grapes.  But for years I carried my dislike to the colors of purple and lavender.  It hasn't been too many years that I decided I could wear purple and/or lavender and I eat green or red grapes and drink white wine (red it too much for me), but I will not touch grape pop or grape juice.  Tom said he didn't mind that I wouldn't eat the grapes, but he would! 

Nothing like your reactions to certain things, Patricia, but they're my reactions and I'm stuck with them.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on October 31, 2017, 10:36:07 PM
MaryAnn, I understand completely. Besides the luncheon where the lady lied to me about what was in the food she served and then was affronted that I became ill as of course, it had to be all my fault, there was also the time at a Starbucks where I asked them to be sure they were not mixing the regular milk and the barista said they were not. When I became ill and called the store manager to complain, it turned out they just rinsed out whichever pitcher was handy even though one was labeled Soy and the other Milk.

The barista was put on probation and while I never went back to that Starbucks, I heard thru a friend's granddaughter that all who worked there thought the probation was overkill. Really?!  I have heard similar stories about peanut allergy sufferers and even those who for dietary or religious reasons cannot eat certain foods or foods made in a certain way. It's sad the way we treat others so yes I understand your aversion to Concord grapes.
Title: Re: What's For Dinner?
Post by: Mary Ann on November 01, 2017, 11:51:20 AM
Patricia, it's unfortunate that others don't believe some people have allergies to food.  I think I have no food allergies, at least none that I know of.  Our church has a Pre-School for three and four year olds and there are signs at prominent places to not bring in any thing with nuts - no nuts at all, let alone peanuts.  Those sorts of people are like those who don't believe certain things in our past history did not happen.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on November 01, 2017, 01:13:23 PM
People do not believe in things out of their comfort zone.

How is JeanneP.? these days?
Title: Re: What's For Dinner?
Post by: FlaJean on November 01, 2017, 01:39:34 PM
My daughter gets very sick if she eats anything with cilantro.  She is careful to check especially at TexMex restaurants as they use a lot of cilantro.  The server will usually check with the kitchen if they don’t know.
Title: Re: What's For Dinner?
Post by: Marilyne on November 01, 2017, 02:41:00 PM
FlaJean - I hate cilantro! :yikes:  It doesn't make me sick, but it ruins the entire meal for me.  Once that soapy, bitter taste is in my mouth, it overwhelms everything else that is served, and stays with me for hours.  It's a mystery to me, as to why the restaurants have started adding it to everything . . . not just the Mexican restaurants, but most others as well. It's now added to potato salad and is in some soups also. :(
Title: Re: What's For Dinner?
Post by: angelface555 on November 01, 2017, 04:42:51 PM
I looked it up, and there are actual allergies and overdoses involving cilantro. I wanted to note that there is a substantial difference between a sensitivity and an allergy. While a sensitivity can cause physical issues and ailments, such as my lactose intolerance, it can't  kill you as an allergy might, such as with my chemical food allergy.

Here are a couple of links;

http://www.stylecraze.com/articles/dangerous-side-effects-cilantro/#gref

https://www.healthline.com/health/cilantro-allergy

So, pay attention, especially as we age to what we put on or in our bodies. Doctors have speculated that my 2000 colon cancer may have either accelerated my chemical woes or been a significant part of their production. Women are taught to nurture others, not themselves and often set aside warning symptoms in the belief that they were/are too tired, stressed or coming down with a cold.

Edit: I'm using myself as an example
Title: Re: What's For Dinner?
Post by: angelface555 on November 01, 2017, 05:13:14 PM
Apple butter, one of my favorites!

Slow Cooker Apple Butter

Inspired from Cooks.com, Course Condiment,  Author Dan from Platter Talk

Ingredients
Approximately 3 lb. apples
2 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
Dash of salt
3/4 cup water or fresh apple cider

Instructions
Fill Crock-pot 3/4 full with cored and sliced apples.
Add the remaining ingredients and stir until evenly mixed.
Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.
Use an immersion blender to purée and incorporate skins into the apple butter.
If apple butter has too much liquid, remove the lid and cook on high until thickened. Stir often as butter thickens to prevent scorching.

Recipe Notes

Store in refrigerator for up to 6 weeks. Freeze for longer storage.

Variation: For a less sweet apple butter, substitute 1 cup honey for the sugar.
Title: Re: What's For Dinner?
Post by: JeanneP on November 01, 2017, 08:03:36 PM
    FRENCH MEAT PIE.


Ingredients

    1-1/4 pounds ground pork
    1/2 pound ground beef
    1/4 pound ground veal
    1 cup grated peeled potatoes
    1/2 cup grated onion
    3 garlic cloves, minced
    1-1/2 teaspoons salt
    1/2 teaspoon pepper
    1/4 teaspoon dried savory
    1/4 teaspoon rubbed sage
    1/8 teaspoon ground cloves
    1/4 cup plus 2 tablespoons water, divided
    1/4 cup dry bread crumbs
    1 egg
    Pastry for double-crust pie (9 inches)

Directions

    1. In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently.
    2. Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture.
    3. Line a 9-in. pie plate with bottom pastry; trim even with edge. Fill with meat mixture. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil.
    4. Bake at 400° for 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes longer or until crust is golden brown and filling is heated through. Yield: 6-8 servings.
Title: Anaphylactic reaction
Post by: RAMMEL on November 01, 2017, 11:14:07 PM
I think everyone should look up - anaphylactic -  (which is what I think angelface555 meant above).
It's a VERY scary thing.  Read about it even if it's so you can identify it in others. It is an emergency situation which can require a quick response. It can also be triggered by things other than food.
Title: Re: What's For Dinner?
Post by: angelface555 on November 02, 2017, 12:32:08 AM
Rick my spelling is nothing to brag about. :-[

Yes, that is what convenience food, fast food, and microwavable food do to me. Doctors believe it is some of the chemicals added to preserve shelf life.  Many seniors and babies under a year seem to be getting it.

A simple microwavable lunch of Hormel's $3.50  spaghetti meal sent me to the emergency where I spent four hours unable to breath unassisted and panicking. Now, canned food is becoming worse.

There can also be shellfish, bee stings, spiders, cosmetic and detergents too. My cousin died of a bee sting, and I now carry an EpiPen, for food woes, not bees which are not cheap, and it's going up in price.
Title: Re: What's For Dinner?
Post by: SCFSue on November 02, 2017, 07:05:37 PM
I am allergic to bee stings and keep an Epi-pen on hand at all times.  Unfortunately, Senator Machin's (he's representing WVA) daughter has invested in Epi-pen and has raised the cost dramatically.  The one I have now is at least 2 years old since I last had a bee sting and replaced it.  Public schools must keep at least one on hand--and they are charged the full price.  IMO, this is a public scandal!

SCFSue
Title: Re: What's For Dinner?
Post by: angelface555 on November 02, 2017, 07:33:47 PM
I agree, but in current times, greed wins. Do you remember awhile back that a man purchased a drug company that made a very needed drug for children's leukemia? After purchase, he raised the price of that required prescription by children by 400%

He eventually went to jail, but it had absolutely no connection in any way to the drug. His crime? Insider trading.
Title: Re: What's For Dinner?
Post by: FlaJean on November 03, 2017, 12:05:00 AM
Sue, this was just in the news.  Don’t know much about it but wondered if you had read about.


Photographer: Daniel Acker/Bloomberg
EpiPen Failures Cited in Seven Deaths This Year, FDA Files Show
It’s not just about the price anymore. Complaints about the lifesaving device have doubled since 2016.
By Anna Edney
November 2, 2017, 3:00 AM CDT Updated on November 2, 2017, 10:03 AM CDT
Paulette saw it happen at the playground from several feet away, the panic-inducing moment in 2014 when her 3-year-old son Charlie, who has a life-threatening allergy to milk, grabbed a playmate’s sippy cup and took a gulp.

Thankfully, Paulette had the anaphylaxis-stopping EpiPen and was able to quickly use the auto-injector on her son. But when she pulled the needle from his thigh, it was sticking out of the device at an angle instead of being under an orange cover, leaving her unsure whether the lifesaving medicine had been administered. Not wanting to take
Title: Re: What's For Dinner?
Post by: angelface555 on November 03, 2017, 01:26:18 AM
Not wanting to take a chance, Paulette (who requested anonymity to protect her son’s identity) called 911, and Charlie was rushed to a hospital where he remained for several hours until doctors were sure he was all right.

“He was OK, but it was nerve-racking to say the least, not knowing if the EpiPen had worked or not,” she said.

Not everyone has been as lucky as Charlie.
https://www.bloomberg.com/news/articles/2017-11-02/epipen-failures-cited-in-seven-deaths-this-year-fda-files-show
Title: Re: What's For Dinner?
Post by: angelface555 on November 16, 2017, 02:57:04 PM
Creamy Thai Coconut Chicken Soup Recipe; From Susan Hayes

Serves 6 | Prep Time: 5 Minutes | Cook Time: 10 Minutes



Ingredients:

1 tablespoons oil
1 Med onion, quartered
2 lbs skinless and boneless chicken breast or chicken thighs, cut into cubes (I often use a combo of both for different textures.)
1-2 package (depending on how strong you like your curry) (about 2-4 tablespoons) Thai red curry paste. (I like my curry to have a bit of heat, so I use medium heat.)
2 red bell pepper, cut into strips
1 can sliced bamboo shoots
4 cups chicken broth
2 tablespoons fish sauce or salt to taste
1 can coconut milk
2 1/2 tablespoons lime juice
Cilantro leaves (I haven’t bothered doing this most of the time.)

1-2 stalks of lemongrass



Instant Pot Method:

Turn on the Saute mode on your Instant Pot. Add the onion and saute until translucent. Add the chicken and saute until the surface of the chicken turns white.

Add the curry paste, red bell peppers, and bamboo. Saute for another minute, then add the chicken broth, fish sauce, and lemongrass.

Cover the pot, seal, and select manual pressure for 10 minutes.

When it’s finished cooking, you can use the quick release, but be aware of how full your pot is so you don’t end up clogging your vent with soup. You can always let it release normally. Once the valve drops, remove the lid with care.

Now you can add the coconut milk and lime juice to the soup. Remove the lemongrass stalks, stir well. Top with cilantro leaves and serve.



Slow Cooker method:

Saute the onion and chicken per above.

Add everything but the coconut milk and lime juice into the slow cooker and cook for 4-6 hours. Add in the last two ingredients once it’s done cooking.

Stovetop method

Saute the onion and chicken per above. Add to soup pot, combine other ingredients (again, hold back the lime and coconut until the very end) Bring to a boil, then let simmer for 15-20 minutes.
Title: Re: What's For Dinner?
Post by: angelface555 on November 22, 2017, 05:28:25 PM
Mashed Potato Pie


READY IN: 55mins    SERVES: 8
UNITS: US
Ingredients

    instant mashed potatoes
    1 teaspoon garlic powder
    2 eggs, beaten
    1â,,2 cup parmesan cheese or 1â,,2 cup romano cheese
    1 1â,,4 cups mozzarella cheese (divided)
    paprika

Directions

    Make mashed potatoes according to package directions for 7-8 servings.
    Stir garlic powder, eggs, Parmesan and one cup of the mozzarella into prepared potatoes.
    Pile mixture into a 9-inch deep dish pie plate.
    Sprinkle top with 1/4 cup of mozzarella and a sprinkle of paprika for color.
    Bake at 350°F until golden on top and puffy about 45 minutes.

http://www.geniuskitchen.com/recipe/mashed-potato-pie-24217?ftab=reviews

Title: Re: What's For Dinner?
Post by: angelface555 on November 22, 2017, 06:34:42 PM
Sweet and Spicy Mustard Onion Relish

Sausage, hamburgers or turkey

http://kitchenbelleicious.com/2015/10/04/sweet-and-spicy-mustard-onion-relish/

Author: Kitchen Belleicious
Ingredients

    2 Vidalia onions, juilenned
    4 TBSP vegetable oil
    2 fresh jalapenos, minced
    few dash hot sauce
    1 tsp freshly ground black pepper
    1 tsp sea salt
    1 clove fresh garlic, minced
    ½ cup brown sugar
    ¾ cup dark beer
    ¼ cup apple cider vinegar
    1 cup Dijon mustard

Instructions

    Directions:
    Add the onions and the vegetable oil to a large saucepan, over medium-low heat, and saute until soft. Stir in the black pepper, sea salt, vinegar, jalapenos, garlic and brown sugar until incorporated. Add half of the beer and let reduce until starting to get thick. Stir in the remaining beer and hot sauce and continue to reduce until the liquid is almost completely evaporated. Stir in the mustard and mix until combined.
Title: Re: What's For Dinner?
Post by: angelface555 on November 23, 2017, 05:37:56 PM
For those pesky turkey leftovers;

https://www.365daysofcrockpot.com/slow-cooker-chicken-pot-pie-soup/print/10483/

Slow Cooker Chicken Pot Pie Soup

    Prep Time: 10 minutes Cook Time: 4-6 hours on low Yield: 6 servings Category: Soup Method: Slow Cooker

Description
All the flavors from chicken pot pie in a soup! This super easy recipe is made in in your slow cooker. It can be made with raw chicken or leftover cooked turkey or chicken. Serve the soup topped with a biscuit to make it feel like the crust of a pot pie.
Ingredients

    4 cups chicken broth
    8 oz sliced mushrooms
    3 cups frozen hash browns (shredded or cubes)
    1 1/2 lbs boneless skinless chicken breasts or chicken tenders OR 3 cups diced cooked turkey/chicken (leftovers work so great for this)
    3 oz cooked and crumbled bacon (I used the pre-cooked bacon bits available by the salad dressings and croutons)
    2 cups frozen peas (you could also use the frozen mixed veggies, peas was what I had on hand)
    2 Tbsp cornstarch
    1 (8 oz) package cream cheese
    1 tsp ground black pepper
    Salt to taste
    Biscuits to serve on the side, optional

Instructions

    Add broth, mushrooms, hashbrowns, chicken, and bacon to slow cooker.
    Cover and cook on LOW for about 4-6 hours.  Remove lid and remove the chicken. Cut the chicken into cubes or shred it. Return the chicken to the slow cooker. Stir in the peas.
    Turn slow cooker to HIGH.  In a small bowl combine cornstarch with 1/4 cup water, stir until smooth.  Then stir cornstarch mixture into the slow cooker.  (keep lid off)
    Cube the cream cheese and add to the slow cooker.  Stir until melted.
    Let cook on HIGH until soup is thickened (probably about 10-15 minutes).
    Add pepper and salt to taste.
    Ladle into bowls and serve with biscuits.
Ideal slow cooker size:  4-5 quart
Recipe adapted from Soup’s On by Valerie Phillips
Title: Re: What's For Dinner?
Post by: Joy on December 01, 2017, 01:43:02 AM
Here is the recipe for the Microwave Fudge:

          Quick and Easy Microwave Fudge

1  lb.   10x confectioner's sugar
1/2  cup unsweetened cocoa powder
1/4  cup evaporated milk
1/2 cup butter  (1 stick)
2  tsp. vanilla
3/4 cup pecan halves  or other chopped nuts (optional)

Line a 8 x 8 x 2 in. baking pan or dish with foil
Sift together the 10x sugar and cocoa into a 2 qt. baking dish.  Add the evaporated milk and butter.   DO NOT  STIR TOGETHER
Place in the microwave.  Microwave for about 2 1/2 min. or until the butter is just about melted.
Add vanilla and stir until all the ingredients are well blended.
Pour fudge into the foil-lined pan and smooth over the top. Place in the freezer for about 10 min. to set. 
Cut into 64  (1 in.) pieces.  Place a pecan half on top of each piece or sprinkle with the nuts.
(It is very important to sift the sugar and cocoa together and mix it together so it isn't lumpy.
            MERRY CHRISTMAS !
Title: Re: What's For Dinner?
Post by: Joy on December 01, 2017, 08:00:05 AM

    3 Ingredient Peanut Butter Cookies

1 cup peanut butter
1/2 cup white sugar
1 large cold egg, well beaten


Preheat oven to 350 º
Mix peanut butter and sugar.
Add in egg and mix well.
Drop by teaspoonful  and place on lightly sprayed or parchment-lined cookie sheet about 2 in. apart.
Press down gently in criss cross with a fork.
Bake for about 8-9 minutes  or until the edges are golden brown.  Be sure to cool the cookies completely or they will crumble if you try to remove them too soon.

Makes about a dozen.   You can double or triple the ingredients to make more,
These are soft and chewy in the middle with a bit of crunch around the edge ...

A real milk dunker cookie!!

Add 1/4 cup choc. chips to make them extra good !

These are surprisingly good !!
Title: Re: What's For Dinner?
Post by: angelface555 on December 01, 2017, 08:43:50 AM
Thanks, Joy, these sound so good! I've saved both of them!
Title: Re: What's For Dinner?
Post by: angelface555 on December 08, 2017, 01:15:14 PM
I don't know about anyone else, but these sound perfectly horrid to me!

Here's the recipe:

2 oz. Raspberry liqueur
1 oz. Gin or Vodka
1 oz. Lemon lime soda or 7Up
1 oz. Cranberry Juice
Gummy Bears
Toothpick
Limes, Candy Canes etc. or other garnish as desired

Combine the liquids in a cocktail shaker filled with ice. Cover and shake well. Strain into a chilled martini glass. Garnish with gummy bears and if desired add a few more bears to your glass for a liquor infused tasty sensation. Add mini candy canes and lime as desired.

CHEERS!
Title: Re: What's For Dinner?
Post by: FlaJean on December 08, 2017, 02:19:04 PM
Fixing our big meal of the day.  Yesterday I cooked a roast and we had roast beef sandwiches so today having some sliced roast beef, baked potatoes and asparagus.  The baked potatoes are cooking in the oven and I’m getting hungry.
Title: Re: What's For Dinner?
Post by: Mary Ann on December 08, 2017, 02:41:48 PM
Jean, I'd love the roast beef; I'm too "scotch" to buy a roast but I love them.

I'm not so sure about Patricia's Christmas drink.  I know I'd leave out the gummy bears and i'm not sure about other ingredients.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on December 08, 2017, 03:18:54 PM
Both of you have late afternoon times and I have 11:14 AM and the sun just rose!

I saw that recipe on a Christmas blog and thought I would definitely pass!   :buck2:

I would buy a roast if I could get several meals out of it. I purchase some petite steaks, set of three, cut each of those into three pieces and it gives me nine meals for 16 dollars.
Title: Re: What's For Dinner?
Post by: Mary Ann on December 08, 2017, 04:23:53 PM
Patricia, I would have help eating a roast because Tom would be here too.  Maybe even Annie.  What I really want is a chuck roast and cook some potatoes with the roast, along with onions and carrots.  My kind of meal.   The prices are too steep for me which is why I haven't had Tom get one.  He did get a roast some time ago, not a chuck roast, and it was quite dry.  We seem to specialize in chicken, sometimes pork chops.  Tom doesn't like fish so I don't ask him to get that but when I eat out, I often get fish. 

Mary Ann
Title: Re: What's For Dinner?
Post by: Marilyne on December 08, 2017, 04:39:01 PM
Patricia - That drink sounds disgusting! *GAG*  What a strange mixture of ingredients?  None seem to go together.  All too cloyingly sweet, except for the hard liquor.  I'd much rather take the gin or vodka and make a Martini. :)
Title: Re: What's For Dinner?
Post by: angelface555 on December 08, 2017, 04:54:41 PM
Marilyne, that's what I thought and why I had to post it. I am more of a rum and coke or VO and water type of girl altho I've read books in which a character drinks Lemon Drops which is evidently a type of vodka drink? That sounds interesting.
Title: Re: What's For Dinner?
Post by: angelface555 on December 08, 2017, 05:01:34 PM
MaryAnn, I'm not a fan of canned carrots or other canned vegetables, but like you, I really like roasted onions, carrots, and potatoes. It's a comfort food for me.

We tended to have regular meals in our family as both parents worked. For example, Saturday was spaghetti or meatloaf or a similar tomato-based food where mom could use up the leftovers. Wednesday was always a type of stroganoff and Sunday was always a roast along with roasted vegetables. Now, it wasn't always beef, but it was always good!
Title: Re: What's For Dinner?
Post by: Mary Ann on December 08, 2017, 05:30:49 PM
Patricia, when we were a family, we had a roast on Sunday with various vegetables and mashed potatoes, probably pie as dessert.  This was even after my mother died.  When Norm married and lived away from our home, Dad and I kind of kept up that schedule and we'd work off the roast all week.  When I was alone, I ate some frozen dinners but now I have a couple in the freezer "just in case" but I'd rather have a meat sandwich instead of a full meal.  I do think my appetite is smaller than it used to be.

Your mention of certain meals on certain days, it reminded me of a cousin in Indianapolis (not Joan, Jim's wife, but Joan's brother and his wife) who had certain things on certain nights.  My aunt lived with one cousin for a month and the other cousin for a month and when she was with the one cousin and his wife, she knew what she'd be having on any given night.  Every Monday was the same, every Tuesday and so on. 

Another memory with that same cousin - he was a great sports fan and when I'd visit, he'd have two TVs going plus a radio to hear all of the sports in the area.  They always said Grace before a meal.  This one time I was there for supper and the TVs and radio were going as we sat down to eat.  My cousin started Grace and something happened in one of the games and you could hear his voice getting lower and slower until he stopped and was listening to what was going on in the game.  He did not finish Grace because we all got to laughing. 

Watching the Weather Channel tonight, nothing about the CA fires, but everything about the snow in the SE and South.  We do have some snow and Tom is driving tonight but the weather is not that bad here.

Mary Ann
Title: Re: What's For Dinner?
Post by: SCFSue on December 09, 2017, 01:42:48 PM
Thanks for the information on Epipens.  I am very allergic to bee and wasp stings and keep an Epipen handy.  The one I have now is 2 years old and I should return it to my Kroger Pharmacy and trade it in.  If I see bees or wasps on my flowers when I'm outside, I go inside.  Unfortunately the Senator from West Virginia's (my home state) daughter has become an executive with Epi-pen and prices have sky rocketed.  My insurance pays for mine, but all public schools (at least here in Alabama) must have one or two on hand because of children's allergies.  I think it's criminal for this company to jack the price up, especially for schools.  (And my exterminator who comes to spray outside and in from March through October is especially on the lookout for any bee or wasp nest). 

Sorry to get on my soap box, but I am very upset about this!
Sue
Title: Re: What's For Dinner?
Post by: angelface555 on December 09, 2017, 02:28:59 PM
It is that way across the board and recently passed laws making it illegal to try and block some of these larger companies from doing whatever they wish. There has also been fairly recent legislation towards criminalizing whistleblowers!
Title: Re: What's For Dinner?
Post by: FlaJean on December 09, 2017, 04:02:56 PM
I cut off part of my roast today and made some vegetable beef soup.  It has turned so chilly that the soup really hit the spot and plenty left for a cold day tomorrow.
Title: Re: What's For Dinner?
Post by: donklan on December 21, 2017, 03:49:01 PM
Looking for a recipe for 'Crusty Bread' that I thought I saw in this Forum.


Used 'search' but it didn't show up.
Title: Re: What's For Dinner?
Post by: angelface555 on December 21, 2017, 04:04:54 PM
This is what Google came up with. Many recipes and ideas are shown.
Title: Re: What's For Dinner?
Post by: FlaJean on December 21, 2017, 04:52:56 PM
DonKlan,  This is the Crusty Bread that was in the forum some time back.  I made it once and it was very good.  I did use an iron pot but one of the women said she used an aluminum pot and it worked just fine.
I had copied it in a screen shot and didn't want to write it out so made a photo of it the recipe.

[attachimg=1]
Title: Re: What's For Dinner?
Post by: donklan on December 21, 2017, 05:40:01 PM
Thank You Jean...that's the one.
Title: Re: What's For Dinner?
Post by: donklan on December 21, 2017, 05:44:41 PM
Didn't see a link PAT...........
Title: Re: What's For Dinner?
Post by: angelface555 on December 21, 2017, 07:26:44 PM
Sorry, Don. I should never try multitasking on a already full day...

https://www.google.com/search?q=recipes+for+crusty+bread&oq=recipes+for+crusty+breazd&aqs=chrome.1.69i57j0l5.13741j0j7&sourceid=chrome&ie=UTF-8
Title: Re: What's For Dinner?
Post by: donklan on December 21, 2017, 07:56:24 PM
THANK YOU.........

I'll check them out.
Title: Re: What's For Dinner?
Post by: JeanneP on December 22, 2017, 11:36:35 AM
Jean. I just got one of the Air fryers. Can bake in them it says so going to try that bread one.
Title: Re: What's For Dinner?
Post by: FlaJean on December 22, 2017, 04:50:30 PM
JeanneP, have you cooked any French fries yet?  I saw where you cook them without oil?  I’m wondering how they would taste.
Title: Re: What's For Dinner?
Post by: angelface555 on December 22, 2017, 05:19:03 PM
Instapot, crockpot, oven, converter microwave, convection toaster oven, I have more ways to cook bread than ever before but I prefer the way it comes out in the Instapot.
Title: Re: What's For Dinner?
Post by: JeanneP on December 23, 2017, 08:35:41 PM
Jean. Yes I Had some frozen one which I usually use. I didn't thaw them and didn't work good.  So today I tried some more. Thawed them out and then put then in and sprayed  with oil. Did better. Will have to practice with fries as I like really crisp ones. Pork chop did good. Will just keep playing around.
Found that I can just bring up YouTube. Type in Cooking with Air Fryer and Hundreds of things come up.  Have a few Forums which are pretty good as they seem to have had them for some time. Something else to play with. Love cooking shows.
Title: Re: What's For Dinner?
Post by: so_P_bubble on December 24, 2017, 05:13:17 AM
Jeanne, after thawing them you need to dry them well on paper towels before spraying with oil. They do get quite crispy then.
Title: Re: What's For Dinner?
Post by: FlaJean on December 24, 2017, 11:42:12 AM
Well, if decide to get one, I’ll know what to do for crisping them.  Thanks.
Title: Re: What's For Dinner?
Post by: JeanneP on December 26, 2017, 01:33:44 PM
Bubble.. Now do you use one of the Air Fryers?. Having fun on Utube just seeing all you can do on them. Some good forums on there.  Waiting for my shipment of different pans etc. get here.
Title: Re: What's For Dinner?
Post by: so_P_bubble on December 26, 2017, 01:47:13 PM
Never heard  of them and cannot find here. I use normal pan on the gas range.
Title: Re: What's For Dinner?
Post by: angelface555 on December 27, 2017, 03:02:40 PM
This sounds good for winter weather!

Homemade Vanilla Steamer

Prep time
1 min
Cook time
2 mins
Total time
3 mins

Author: Alea
Recipe type: Beverage
Serves: 1
Ingredients
1 cup milk
1 teaspoon vanilla
1 teaspoon sugar
whipped cream (optional)
Directions
Add milk, vanilla, and sugar to a microwave-safe coffee cup. Stir to combine.
Heat the milk in the microwave for 1 minute. If it is not warm enough, heat for an additional 15 - 20 seconds, but avoid letting it reach a boil.
Top with whipped cream if desired.

https://premeditatedleftovers.com/recipes-cooking-tips/homemade-vanilla-steamer/?utm_source=feedblitz&utm_medium=FeedBlitzRss&utm_campaign=premeditatedleftovers-recipes
Title: Re: What's For Dinner?
Post by: so_P_bubble on December 28, 2017, 03:47:23 AM
Sounds delicious! Just what is needed before a peaceful night sleep :)
Title: Re: What's For Dinner?
Post by: angelface555 on December 28, 2017, 12:00:33 PM
 :thumbup:
Title: Re: What's For Dinner?
Post by: FlaJean on December 28, 2017, 12:10:59 PM
We finished the last of our Christmas dinner leftovers yesterday.  With the small amount of turkey I have left I’m going to make some turkey noodle soup.  Today is cold and dreary here in northwest Florida and hot homemade soup sounds good to me.

Angel, that sounds like a good drink before going to bed, as Bubble said.  I’ve been drinking homemade cocoa at night but that takes more sugar, but a tsp of vanilla sounds like too much.  I would try 1/2 tsp first and then add more according to ones taste.
Title: Re: What's For Dinner?
Post by: angelface555 on December 28, 2017, 12:25:43 PM
That sounds about right with the vanilla, Jean. I would also possibly add a sprinkling of cinnamon and nutmeg.
Title: Re: What's For Dinner?
Post by: JeanneP on December 28, 2017, 06:42:08 PM
Still only 5 deg here all day. Not going out. So cooking away. Trying a couple more things in the Air Fryer . I baked some biscuits. and make 6 Sausage Biscuits for the freezer. Did good but now know to use 350 and not the 400 deg it says. Have to watch as only takes a few min. Also made 4 pints of Chili for the freeze. I have some chicken breast cut up and in fridge. Will fix it soon as a start to Sweet and Sour chicken.  My pans for it are suppose to come here tomorrow. Indoor freezer in good shape again now.
Title: Re: What's For Dinner?
Post by: angelface555 on January 05, 2018, 07:53:35 PM
Really simple, really good chicken and dumplings. I had my serving last night.

https://www.thecountrycook.net/old-fashioned-chicken-and-dumplings/
Title: Re: What's For Dinner?
Post by: FlaJean on January 07, 2018, 01:42:49 AM
Angel, I tried the hot milk drink tonight.  It did take 1 tsp vanilla and I needed 2 tsp sugar I sprinkled some cinnamon on top.  It was good.
Title: Re: What's For Dinner?
Post by: angelface555 on January 14, 2018, 01:16:10 PM
Rosemary Lemon Chicken #Sunday Supper
A Platter Talk Exclusive  Course Dinner

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4

Author Dan from Platter Talk

Ingredients

1 whole chicken cut into 8 pieces

juice from 2 lemons

zest from 1 lemon

2 cups all purpose flour

1 teaspoon kosher salt

1 teaspoon ground black pepper

2 sprigs fresh rosemary stems removed and finely chopped, plus more for garnish

1 cup dry white wine

1/2 cup vegetable oil

Instructions

Preheat oven to 375 degrees F.

Combine flour, salt and pepper and then divide in two shallow dredging bowls.
In third shallow dredging bowl, combine and stir lemon juice, lemon zest, and rosemary.
Using standard breading procedure, dredge chicken and place on clean tray.

Meanwhile, place oil in large oven safe skillet and heat on medium-high setting.
Place chicken in skillet, a few pieces at a time if necessary to avoid crowding.
Brown each piece evenly, about 3-4 minutes per side. Allow to drain on paper bag.

Discard oil from skillet and return chicken to pan. Add wine to skillet and place in oven.
Allow chicken to finish in the oven, covered, about 45-60 minutes, until juices run clear and internal temperature of chicken is 165 degrees F.

Garnish with additional rosemary, if desired.

Most of the prep can be done ahead of time and if you prefer, the dry white wine can be exchanged for white grape juice.
Title: Re: What's For Dinner?
Post by: FlaJean on January 14, 2018, 01:30:26 PM
Sometime back I put in a recipe for “meatloaf for two”.  It was such a hit with my husband I made four, ate one and froze three a couple of weeks ago.  We just aren’t big eaters so one small meatloaf is plenty for our meal with some leftover for a sandwich.  So taking one out of the freezer for our big meal of the day.

Yesterday I cooked French fries for the first time in a couple of years.  I used the light olive oil which I prefer for frying and baking.  They were so good I’m going to cook them again today.  Can’t help myself. :thumbup:
Title: Re: What's For Dinner?
Post by: angelface555 on January 14, 2018, 03:09:18 PM
I know what you mean, Jean. A full-size meatloaf was often too much for me, so I used to make one, cut it into four pieces and freeze them. Now I use my muffin pan for mini meat loafs, just divide the recipe into twelve equal parts and freeze.  You can with this method, use individual toppings, different for each mini meatloaf.

Coincidently, tonight I will be having a thawed out mini meatloaf with rice and squash, all compliments of my freezer. Or I might as I did yesterday, grab a PB&J and plan on saving my scheduled meal for another time this week.
Title: Re: What's For Dinner?
Post by: FlaJean on January 14, 2018, 04:13:55 PM
Is PB&J a peanut butter and jelly sandwich?  I’ve been eating them since I was little and I still enjoy them.  Angel, can you eat cooked items that have milk in the ingredients or do you have to use lactose free milk entirely even for cooking?
Title: Re: What's For Dinner?
Post by: angelface555 on January 14, 2018, 04:36:17 PM
I use powdered milk in cooking, and it doesn't seem to have the effect that drinking it straight does. I used to always use almond or soy milk for drinking or cold cereal and now those upset me as well. I've upped my calcium pills and drink rice milk. Oddly enough, I can no longer use dried potatoes and since I eat so little, just for myself, that they rot before use. So, I've gone to rice.

Yes, pb&j is peanut butter and jelly altho I use it as a catchall term for different nut butters and toppings. I have trouble with store bought, so I use my blender and make different types of nut butters. Evidently, my body just doesn't do well with chemicals.
Title: Re: What's For Dinner?
Post by: JeanneP on January 16, 2018, 02:04:54 PM
Jean. Did you make the Fries from regular potatoes not the frozen ones. I prefer my own.
I am out of most ready made in my freezer and so to day going to do the same thing. Make some small meatloaves . I also got about 4 lbs of chicken legs and thighs yesterday. Going to fry some. then also do some in the crock pot with cream chicken and mushrooms.  With this weather I seem to be eating to much. Think I may have put a few pounds on as not out walking. But it will come off when the weather gets better.
Got caught in a snow blizzard yesterday. had snowed all night and stopped so need to go out to big store out on the State HW. Came out and blizzard had started up. Hardly could see my car. Got there and found left the lights on. Was Dead. Man in truck next to me jumped it. Just took a second as new battery . I am not going out again until this mess is gone.
Title: Re: What's For Dinner?
Post by: FlaJean on January 16, 2018, 02:21:53 PM
JeanneP, I always peel and slice fresh potatoesâ€"just like them better.  It sounds like you are enjoying some good food during this cold weather.
Title: Re: What's For Dinner?
Post by: JeanneP on January 17, 2018, 09:56:38 PM
Try this simple little recipe if in a hurry.

Fluffy Biscuit Muffins.
1 cup Self Raising Flour
2 Tablespoons of Mayonaise
1/2 cup Milk (Try butter milk)
I slipped in just a little sugar and Nutmeg for extra taste.

Mix the flour and Mayo. (Lightly)
Add in the Milk. Do not beat heavy.
Put into 4 big muffin tins. (greased)
Bake for15 min at 425 deg.

Title: Re: What's For Dinner?
Post by: Joy on January 18, 2018, 08:44:04 AM
Jeanne,  I have been making Mayonnaise biscuits for years and years.  When my boys were in grade school,  the parents put together a cook book and that is where I got the recipe.  They are so easy and really are good.  Haven't fixed them for a long time, as I always forget to get the self-rising flour.  Not sure if they would taste the same,  if I added some baking powder.  Probably would work?

Joy
Title: Re: What's For Dinner?
Post by: Mary Ann on January 18, 2018, 09:48:28 AM
While I never made biscuits with mayo (I'm not even sure I made biscuits), but I seem to remember a cake recipe using both mayo and tomato soup.  It must have been during the war because I was working then and my mother had died.  I'll have to see if I can find the recipe.  The cake tasted OK - it was a chocolate cake and chocolate overpowers any other taste.


Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on January 18, 2018, 12:20:12 PM
This recipe sounds both quick and easy and good! I can probably freeze several meals from the recipe.

https://iwashyoudry.com/instant-pot-meatloaf-mashed-potatoes/

Ingredients

For the Meatloaf:
2 lb. ground beef (I used a lean ground beef)
1 cup breadcrumbs
2 eggs
1/2 cup onion, diced
2 tsp garlic powder
2 tsp dried parsley
1 tsp salt and pepper
1/2 cup honey bbq sauce
For the Meatloaf Topping:
2 tbsp brown sugar
2 tbsp mustard
1/3 cup ketchup

For the potatoes:
3 lbs. yellow potatoes, washed and quartered
1 cup chicken broth
1 cup half and half
4 tbsp butter
3/4 cup sour cream
1 tsp garlic powder
salt and pepper to taste
Instructions

Start by laying the quartered potatoes in the bottom of your pressure cooker in an even layer. Pour the chicken broth over the top. Lay the rack that comes with your pressure cooker over the top so it lays flat.

Combine the ingredients for the meatloaf (minus the topping) in a large bowl until fully combined. Shape the meat mixture into a loaf and place on a piece of tinfoil. Shape the tinfoil up and around the edges of the meatloaf, creating a pocket for it. Place the meatloaf on top of the rack in the pressure cooker and secure lid.

Ensure that the steam release is closed and turn pressure cooker to Manual mode for 20 to 25 minutes*. Once finished cooking, use the quick release method to let the steam escape. Check meatloaf for internal temperature of 155 degrees.

Carefully lift the meatloaf out of the pressure cooker and place on a baking sheet. Mix the ingredients for the topping and brush all over the meatloaf. Place meatloaf under the broiler for just 3 to 4 minutes, until the top is bubbly and caramelized.

Meanwhile add the remaining ingredients (half and half, butter, sour cream, garlic powder, salt and pepper) to the instant pot and mash the potatoes until smooth and creamy.
Serve the meatloaf in slices with the mashed potatoes. Enjoy!

UPDATE Some people are finding that 20 minutes is not enough time to fully cook their meatloaf. I use an 8 quart Instant Pot for this recipe and 20 minutes works great. If your IP is smaller, try increasing the time up to 25 minutes. If it's still not cooked in the center, you can finish it in the oven at 350 degrees. Once it's cooked through finish with the topping and broil.
Title: Re: What's For Dinner?
Post by: angelface555 on January 18, 2018, 04:15:28 PM
Try these mini muffin meals for a quick snack or easy meal from the freezer.

https://thewhoot.com/whoot-news/recipes/amazing-muffin-tin-recipes
Title: Re: What's For Dinner?
Post by: FlaJean on January 19, 2018, 02:28:32 PM
They look good, especially when you are hungry (my stomach is growling).
Title: Re: What's For Dinner?
Post by: JeanneP on January 19, 2018, 02:40:55 PM
I think that Muffin Tin Shepherds Pie is going to be the one for me. Looks so good. Going to try a Cheese and onion one also. One of my favourite pies.
Title: Re: What's For Dinner?
Post by: angelface555 on January 19, 2018, 03:08:49 PM
I made up several of the instapot meatloaf and mashed potatoes, froze some and refrigerated others. I also made some different muffin tin recipes out of eight pounds of ground round. I had two chickens roasted in the crockpot, skin, and bones removed, with several roasted vegtables; two family sized packages of pork chops and two mini petit steaks, (three pieces cut into nine for each steak); and nine bags of meatballs, plus three of stew meat.

Sixteen cups of rice, three large white onions diced and seven bags of orange, red and green chopped, diced peppers, all in one, two or three cup freezer bags. Including what I had left from last time, I could conceivably not have to do this again for perhaps three months but I will probably sometime next month. I just open the freezer take some bags out, thaw overnight in the fridge; combine, season, heat and stir, and in less than twenty minutes, a good, hot meal is served.

I also have different seasoning homemade mixes, seasoned, flavored butter and drink mixes all handmade, prepped and ready. It is so lovely as a single person, busy with life, not to have to stop, think and take an hour or so to prepare a meal or get sick with fast, convenience or microwavable commercially made meals
Title: Re: What's For Dinner?
Post by: JeanneP on January 19, 2018, 03:42:44 PM
Angel.  Now where do you keep all that frozen if just one person.  I try to not have more in my freezer than what will use in a month if already cooked.  Now the Freezer i have in my outdoor building I will keep uncooked things but not long than 3 months. Such as Chickens, Vegetables etc.  If longer I take over to the food Shelter frozen.
Title: Re: What's For Dinner?
Post by: angelface555 on January 19, 2018, 05:34:45 PM
I have a larger freezer on the top of my refrigerator. I also no longer use containers but freezer bags and sometimes if it is a smaller amount, leaving no leftovers, I will vacuum freeze it. For a single, it isn't that significant an amount broken down into servings.

If you saw into my freezer; it is color coded freezer bags stacked in order of type of food in containers or on shelves. You may also use binder clips to hang the freezer bags vertically from the freezer shelves. See link for clips below. It doesn't take up much room, and I've meal prepped long before it became the next new thing on Pinterest.

You don't have to do it all at once, and a lot of what I do is accomplished overnight while I'm sleeping. I started out by just doing a little more and freezing the extras while I was making a meal and when I became ill and had to go to no chemically laden food, it was an excellent way to prevent myself from backsliding when I was too tired or too unenthused about doing more than snacking.

None of it lasts three months, but that is the amount I try to keep on hand. On the freezer door is a list of items available[attachimg=1] on a dry erase board. I just cross out what is used so I can add it to the grocery list below.

If I had a freezer such as the one you have, I would probably store way too much. 


https://www.youtube.com/watch?v=8ap2_dmFKpc
Title: Re: What's For Dinner?
Post by: JeanneP on January 19, 2018, 08:53:27 PM
Angel. Wish I could organize my freezer like you do.Mine gets in a mess. I do end up throwing some things away that get buried in the back. I love that video showing all the uses of Clips. Going out to buy some
My shelf not quite like in that in the video but maybe I can find a way to hang like that. Same with wires for all electrical stuff. Going to put the video on desktop and figure some things out. Look for some small shelves for freezer.
Title: Re: What's For Dinner?
Post by: angelface555 on January 19, 2018, 09:29:29 PM
All good ideas Jeanne. I use refrigerator baskets to separate and store food in both the fridge and freezer. I also keep a list on a dry erase board so I can erase what's used and then add it to my grocery list. Once you take the time to learn what works for you and keep it up, it will save you money and time!

https://www.youtube.com/watch?v=LLF7Y1CL3Vo

https://www.thespruce.com/refrigerator-and-freezer-organization-ideas-4114589
Title: Re: What's For Dinner?
Post by: JeanneP on January 20, 2018, 05:22:47 PM
Angel. I put that Utunes on my desktop. Spent a hour last night just getting onto some of the other idea that can be found. Like the One from the Dollar Tree.   Going to be trying to put things in better order around here.
Title: Re: What's For Dinner?
Post by: JeanneP on January 20, 2018, 05:26:45 PM
I have another problem I need to fine now. My Oven. With having so many gadgets it has not been used for at least 6 years. I have pans stored in it. So today I went in with the thought of cleaning it out. So shocked. Around the sides and inside the door I found rusty. Wonder what will clean that off.
Like any ideas.....
Title: Re: What's For Dinner?
Post by: angelface555 on January 20, 2018, 06:15:39 PM
Jeanne;

http://homeguides.sfgate.com/remove-rust-metal-ranges-22600.html

Extra;

Remove Rust from Cast Iron Cookware in Your Oven. If you have a rusty cast iron skillet or dutch oven the easiest way to remove the rust is by running it through the self-cleaning cycle found in most modern ovens; by the end of the cleaning cycle any rust is turned to ash.Oct 2, 2011
Title: Re: What's For Dinner?
Post by: JeanneP on January 22, 2018, 10:22:33 PM
Been a cold and rainy day today. Not done a thing other than I made a bunch of Sausage Biscuits for the freezer and some Tomato and Mushroom sauce. Had to use up the mushrooms.
Got laundry ready for the cleansers tomorrow if weather clears. Read a little. a cleaned up the front yard from limbs and leaves. Oh! and took a nap for a hour. Hope I sleep tonight. Better put a movie on and stay up late.
Title: Re: What's For Dinner?
Post by: angelface555 on January 25, 2018, 02:14:16 PM
Sopapilla Cheesecake

https://livelaughrowe.com/sopapilla-cheesecake-recipe/

Ingredients
2 cans refrigerated Pillsbury Crescent Rolls
6 tablespoons butter or margarine
2 8 oz packages Philadelphia Cream Cheese
2 tablespoons sugar, reserved
1 cup sugar
1/4 teaspoon cinnamon
1 tablespoon vanilla
1/4 cup honey
Instructions
Grease a 9x12 baking dish. 

Lay one can of crescent rolls in pan.

Mix cream cheese, 1 cup of sugar and vanilla with mixer.  Spread on top of crescent rolls.

Lay second can of crescent rolls on cream cheese mixture.

Melt butter and pour over the top.  Sprinkle with 2 tablespoons of sugar and the cinnamon.

Bake at 350 for 30-35 minutes.    Drizzle with honey immediately.
Title: Re: What's For Dinner?
Post by: JeanneP on January 25, 2018, 04:05:16 PM
Oh! that has a lot of sugar in it. Isn't it a lot more than a regular Cheese Cake?
Title: Re: What's For Dinner?
Post by: angelface555 on January 25, 2018, 04:15:56 PM
Jeanne, "One slice of cheesecake can contain upwards of 18 grams of added sugar and 350 milligrams of sodium. ... Regularly eating large amounts of sugar can cause you to gain an unhealthy amount of weight, but it also puts you at risk for heart disease."

And this cheesecake has not only regular sugars but also honey, so yes a lot of added sugars! So it wouldn't be something you would have while dieting or cutting down on fats, sugars or sodium. But otherwise, for a special occasion, it would be fine.

I would love to have it, but since I am lactose intolerant, it wouldn't be a good idea. I could see someone serving it on holiday such as Valentine's Day, at a tea, however.
Title: Re: What's For Dinner?
Post by: angelface555 on February 07, 2018, 01:30:56 PM
Old fashioned simple meatloaf;

https://www.thespruce.com/simple-meatloaf-with-optional-topping-3058275?utm_campaign=househomesl&utm_medium=email&utm_source=cn_nl&utm_content=12153828&utm_term=

What You'll Need

    For the Optional Glaze/Topping:
    4 tablespoons ketchup
    4 tablespoons maple syrup (or honey)
    2 tablespoons Dijon (or similar mustard)
    1 teaspoon Worcestershire sauce
   
For the Meatloaf:
    2 pounds ground beef
    2 large eggs (lightly beaten)
    1/2 cup milk
    1 cup fine dry breadcrumbs (plain)
    2 tablespoons dried minced onion (or 1/2 cup finely minced fresh onion)
    1 1/2 teaspoons burger seasoning (or 1 1/4 teaspoons salt and 1/4 teaspoon ground black pepper)
    1/2 cup ketchup (plus more for topping, if desired)


How to Make It

    Heat oven to 350 F.
    Spray a 9-by-5-by-3-inch loaf pan with nonstick cooking spray and set aside.
    If using the optional topping, in a small bowl, combine 4 tablespoons ketchup, maple syrup, mustard and Worcestershire until well mixed. Set aside.
    In a large bowl, combine the ground beef, eggs, milk, breadcrumbs, onion, seasoning and 1/2 cup ketchup. Mix until well blended and pack into the prepared loaf pan.

    Bake the meatloaf for 1 hour and 10 minutes. Carefully drain off any excess fat and then top the loaf with the optional topping mixture or about 4 tablespoons of ketchup. Bake for 10 to 15 minutes longer.

Meatloaf Tips

    Experiment with meat mixtures in meatloaf. While beef gives excellent flavor and holds together well, adding a portion of lean ground pork will provide juiciness. Ground veal would add lightness to a loaf, and ground chicken or turkey would reduce some of the fat and calories.
    Top the meatloaf with prepared barbecue sauce just before it's finished baking.
    Use cracker crumbs or soft breadcrumbs in the meatloaf instead of fine dry breadcrumbs.
    Line the loaf pan with parchment paper or foil, like a sling. Just grab the ends of the paper or foil and lift the meatloaf out of the pan when it's done.
    Bake the meatloaf in individual muffin cups. Use about 1/4 cup of meatloaf mixture for each muffin cup.
    Pack the meatloaf mixture into individual oiled ramekins, and then invert them onto a rimmed baking sheet for perfectly shaped individual meatloaves.
    Instead of breadcrumbs, use crushed cheese crackers in the meat mixture.
    Top a meatloaf with strips of bacon before baking, or add crumbled cooked bacon to the meat mixture.
Title: Re: What's For Dinner?
Post by: JeanneP on February 07, 2018, 10:53:01 PM
Made Fish taco in the Air cooker today. Never had them before . Really good. They seem to be getting popular now.only took 10 mins. That will be lunch tomorrow no.
Title: Re: What's For Dinner?
Post by: SCFSue on February 08, 2018, 11:22:55 AM
Jeanne, fish tacos sound good--but what is an Air Cooker?  Your new hair do is very becoming!
Sue
Title: Re: What's For Dinner?
Post by: JeanneP on February 08, 2018, 12:52:05 PM
Sue . Oil less air fryers the name. Just google it. Very popular now and I like them. Fast ad sits on counter.

I am letting my hair go into a short bob now. Let it go gray. Was hoping for silver but my hair was really dark and so salt and pepper is s gray s it will go. I am getting use to it .don't  want to use hair colour. 

Has your weather warmed up? Still getting snow here today. On top of 2 inches. Can't take much more winter.
Title: Re: What's For Dinner?
Post by: Cottoncandy on February 08, 2018, 07:15:45 PM
Will have to check the air cooker..is it expensive..Jeanne your hair looks very nice..don't see much grey...mine is silver/grey..if I leave it alone.....CC
Title: Re: What's For Dinner?
Post by: JeanneP on February 08, 2018, 08:09:07 PM
those Air fryers are a good buy right because a few stores have them 50% off. Do not buy the small one though. they have 3 sizes and mine in the middle one.
Now my hair doesn't look as gray in photo's but would like a little more silver in it. to bad that highlights of silver can't be done.
Title: Re: What's For Dinner?
Post by: Joy on February 08, 2018, 10:44:27 PM
Jeanne,  Why don't you recommend the small air fryer?   That is the one I am looking at, because I don't have a lot of counter space and I only cook for myself.    I thought the small one would be big enough for 1 person. 

Joy

Title: Re: What's For Dinner?
Post by: JeanneP on February 09, 2018, 06:00:58 PM
Joy. Because the inside of them not very big. I live alone also and could not have gotten by with the small one. Go the the store and look at them. The pans used in them. take 6 inch in small. 81/2 in mine and I think about 10 inch in the large . All separate utensils can be bought for them.
Title: Re: What's For Dinner?
Post by: JeanneP on February 19, 2018, 07:53:17 PM
It has been a windy rainy day all day tday. Say will be all week. So as usual, Messing in the Kitchen with the new Air Fryer.
I saw at Walmarts in the freezer bags of Grands Southern Biscuits. 28 to a bag. So good that I will not do my own biscuits again. I have been buying their packets of frozen loaves bread also. Nice size last about 3 days for me. Fast to thaw out .  I bought a packet of Jimmy Dean sausage patties  perfect size for the Biscuits 8 to a pack. I love Hardees Sausage biscuits but they are to far from me. So I have 7 of them in the freezer and just ate one. Good as Hardees. Long as I just stick to eating one at a time and not every day will be fine. So each one works out to 52 cents each against the 2 for $5 at the fast food. It is about 8 min. to do the biscuits and the same for the patties. Pretty fast. Now the Chicken legs and thighs I did last week. dipped in Egg mix and Cornflakes were good also . did them in 12 minutes . No fat needed in anything. Just sprayed the pan a little.
Title: Re: What's For Dinner?
Post by: FlaJean on February 19, 2018, 11:57:48 PM
JeanneP, I haven’t seen those freezer bags of biscuits.  Going to look for them when I go to Walmart tomorrow.
Title: Re: What's For Dinner?
Post by: Joy on February 20, 2018, 08:54:36 AM
Jeanne,  do you fix the biscuits and the sausage in your Air Fryer?? 

I am still debating about getting the Air Fryer.  Just not sure about having room for it on my counter.  And, not so sure I would get that much use for it.  But, I am still thinking????  :thinking:

I will have to look for the biscuits, also.  Thanks for telling us about the.

Joy
Title: Re: What's For Dinner?
Post by: JeanneP on February 20, 2018, 11:06:35 AM
Joy. Yes I did biscuits first and then the sausage patties. Did four at a time.

Now I have a nice size counter in kitchen. Have a MW. A large convection oven and the air fryer on. All in black. They sit back so can still work lm the front part.
Title: Re: What's For Dinner?
Post by: JeanneP on February 21, 2018, 01:27:14 PM
This makes a great Home type tomato soup to have with a toasted cheese.

2 tbl butter
1/2 fine chopped onion
2 cans diced tomatoes not drained
2 cans of tomato soup undiluted
1 1/2 cup milk
1 tsp sugar
1/8 tsp garlic powder
1 tsp basil (I buy the diced tomatoes with basil in )
1/2 tsp paprika
1 8 oz cream cheese
Saute onion in buter stir in tomatoes. soup,sugar,seasoning and milk. Add soup stock to milk instead of milk to stock (Keeps from curdling)
Bring to boil,deduce heat, cover and summer for 10 min. Stir in the cream cheese until melted.

Now I cut recipe in half if want to use one meal but still good the next day for lunch.  I don't like to freeze cream soups. 

Title: Re: What's For Dinner?
Post by: FlaJean on February 23, 2018, 12:44:46 PM
JeanneP, our Walmart did not have the biscuits or the Jimmy Dean sausage patties,  but stopped by the regular super market where I do most of my shopping and found both items.  Have been busy and haven’t had time to fix them yet so stuck them in the freezer for now.  The soup sounds good.  I’m going to save the recipe.  Our temps are in the high 70s so not the best time for hot soup.
Title: Re: What's For Dinner?
Post by: JeanneP on February 23, 2018, 07:33:23 PM
I just made some more sausage biscuits for the freezer.  Had baked 4 chicken legs in the Air fryer so made the biscuits while it was still one. That thing is so handy. Roasted the chicken parts in 20 min. and then the biscuits in 14 min and sausage in 12 min.
Now those biscuits say to just put in ovens frozen but I pull out of freezer and thaw.
Title: Re: What's For Dinner?
Post by: JeanneP on March 03, 2018, 02:24:11 PM
Now these look good to me. May be dinner tonight. I tried to copy but didn't work . Just go into YouTube and type "Stuffed Onion Bombs"  Looks so good...

https://www.youtube.com/results?search_query=Stuffed+onion+bombs




   
Title: Re: What's For Dinner?
Post by: angelface555 on March 05, 2018, 02:42:06 PM
For Larry and Pat plus other Instapot owners;

https://realfoodrealdeals.com/instant-pot-potato-salad/

Instant Pot Potato Salad

$.24 per serving
Prep Time 10 minutes   
Cook Time 15 minutes   
Total Time 25 minutes   
Servings 16
Calories 97 kcal
Author Annemarie
Ingredients

    2 pounds red skin potatoes chopped
    2 eggs
    1 celery stalk diced
    4 scallions diced (white and light green parts only)
    1/3 cup organic mayonnaise
    2 tsp red wine vinegar
    1 tsp stone ground mustard or your favorite kind
    salt and pepper to taste
    fresh chives for garnish

Instructions

    Pour a cup of water into the Instant Pot, then add a steamer basket to the pot. Place the chopped potatoes and eggs in the steamer basket. Set the Instant Pot to 4 minutes on manual high pressure. Once it’s done cooking, do a quick release and remove the steamer basket from the pot using a pot holder.

    Place the potatoes in a large bowl, and put the eggs in a bowl of cold water to cool a bit. Then peel each egg, cut in half, and remove the yolks to a small bowl. Mash the egg yolks with a fork. Add the mayonnaise, red wine vinegar, and mustard. Stir to combine evenly.
 
  Chop the egg whites and place them in the large bowl with the potatoes, along with the chopped celery and scallions.
    Pour the dressing onto the potato mixture. Stir gently to coat evenly. Sprinkle with salt and pepper to taste. Serve warm or refrigerate until ready to serve.

Title: Re: What's For Dinner?
Post by: Joy on March 11, 2018, 07:01:37 AM
Jeanne P.  I think you were the one who mentioned that you had gotten the Frozen Southern Biscuits from Walmart???   I got some yesterday and they are delicious.  I didn't have a lot of room in my freezer,  but moved a few things around, and put the biscuits in a smaller freezer bag,  I fixed two for my dinner last night and saved one for breakfast.  I baked them in my toaster over and I was really surprised how high they raised up.  I sure can't bake biscuits as good as they are,.  Thanks for mentioning them on here.

Joy
Title: Re: What's For Dinner?
Post by: JeanneP on March 12, 2018, 09:34:29 PM
Joy. Now did you read that I made the Sausage Biscuits out of them. Just the Jimmy Deen sausage Patties and those biscuits. Like to keep them in a Freezer bag and grab for lunch in a hurry.
I keep a few also to just warm, Jam and butter. They are the rght size
Title: Re: What's For Dinner?
Post by: Joy on March 12, 2018, 10:09:34 PM
Jeanne,  Do you bake the biscuits and cook the sausage and then put them together and freeze them that way.  Then, how do you heat them up?  In the microwave???   I forgot to get the sausage, but I will get some next shopping trip. But, I just like the biscuits with jam on them.  That with a bowl of fruit and coffee or tea is usually my  breakfast.   They really are good biscuits.  Thanks for telling us about them.

Joy
Title: Re: What's For Dinner?
Post by: JeanneP on March 13, 2018, 02:59:27 PM
Joy. Yes, make separately. I then cut them open. Put a little butter on one side put in a sausage Pattie. Usually put 2 into a small freezer bag . Place in Freezer and take out on packet at a time. Put in paper towel for a second  or two  and pop in Microwave. The heat up so fast. Really good.
Title: Re: What's For Dinner?
Post by: Joy on March 13, 2018, 03:28:58 PM
Thanks, Jean.   Will be sure to have some in my freezer when I get the sausage patties.  Sound good and quick !

Joy
Title: Re: What's For Dinner?
Post by: JeanneP on March 17, 2018, 10:04:40 PM
Now how many make Cornbeef and Cabbage today? I like it but suppose to be staying of such as Cabbage. Sprouts. Cauliflower for a few weeks. See if my tummy settles down.  I just eat so much of those veg. Drinking less milk also.
Title: Re: What's For Dinner?
Post by: phyllis on March 19, 2018, 07:55:54 AM
No corned beef and cabbage for us on St. Patrick's Day, Jeanne P, but I did make Bangers and Mash. I used some local sausage and we liked it.  I may not wait until next St. Patrick's Day to make it again.

It's cold and dreary here today so I think I'll put together some Country Style (or Southern Style) Baked Beans for dinner tonight.  I use Van Camp Pork n' Beans and we LOVE this meal with Brats to go with.

Title: Re: What's For Dinner?
Post by: JeanneP on March 19, 2018, 07:10:28 PM
Getting ready to bake the Sausage and biscuits. I let them thaw out first.  Need to buy some new biscuits.
Title: Re: What's For Dinner?
Post by: FlaJean on March 19, 2018, 11:06:42 PM
I think the biscuits are better if thawed before baking.
Title: Re: What's For Dinner?
Post by: JeanneP on March 23, 2018, 04:06:13 PM
Have Comcast coming out to fixture between 3 and 5 so fixed dinner early .had little of it for lunch to hold me over. So good . All done in the no fat fryer. Didn't want the house smelling of cooking. I put some chicken legs in brine over night . Pretty big ones. This afternoon I oiled them a little .rolled in Kentucky cornel flour. Then in Panko. Put them on the frame in cooker. Then took a big sweet potato and cut into inch thick strips .oiled a little in oil and honey. Put these in bottom of pan under chicken for another 20 min. Fixed Brussels sprouts .so now it and next 2 meals are taken care of. Allow myself one bakery made chocolate chip cookie after and that is it'll
Title: Re: What's For Dinner?
Post by: JeanneP on March 29, 2018, 06:14:50 PM
Pouring down all day.i had taken to much ground beef out of  he freezer last night and so today made 2 cottage pies. I just ate one Meal and will freeze 5 more. This time I use used a  packet of onion mix along  with a can of the new Campbell's beefy mushroom soup. I never use the cream mushroom but found a few uses fo r the Beefy one. It's rich.
Title: Re: What's For Dinner?
Post by: Lindancer on April 04, 2018, 08:08:42 PM
I see golush was mention at the very beginning of this discussion. That was the first thing we learn to make in my high school cooking class.   Macaroni , tomatoes and beef.
Title: Re: What's For Dinner?
Post by: JeanneP on April 05, 2018, 08:48:26 PM
Lots of young people make that now. Easy for them. I can't remember what we made in Home Ec in School. Was mostly baking.
Title: Re: What's For Dinner?
Post by: Mary Ann on April 05, 2018, 10:09:54 PM
One thing I learned to make in Home Ec in high school was Escalloped Hamburg with ingredients similar to Gloria D's goulash.  I still have the recipe somewhere and I remember my mother making it.  I'll have to dig out the recipe and make it some day.  I think it takes a pound of ground beef, some chopped onion, seasonings, a can of whole tomatoes (but I'd use diced tomatoes today) and a white sauce.  I think it should be baked in the oven, maybe with some croutons on top, but I remember making it in a saucepan on top of the stove.

Mary Ann
Title: Re: What's For Dinner?
Post by: Ferocious on May 14, 2018, 06:42:37 AM
I know they pong to high heaven, and the neighbours will all be trotting around with pegs on their conks, but I'm having a pairs of Manx Kippers in about half an hours time......absolutely gorgeous.....ha ha ha ......and I'll have the windows open so that folks can get a good whiff of them....ha ha ha
Title: Re: What's For Dinner?
Post by: so_P_bubble on May 14, 2018, 08:42:15 AM
Mary Ann, see if you find that recipe: it sounds interesting and tasty..
Title: Re: What's For Dinner?
Post by: angelface555 on May 14, 2018, 11:30:16 AM
I found this in my folder of online recipes. The notation says it comes from an older Lydia Pinkham, perhaps nineteen-fifties, cookbook. It sounds like a goulash type recipe where you could add something else such as tomatoes. I don't remember where it came from and haven't attempted it.
Escalloped Beef

Place a layer of lean ground beef in a baking dish (yes raw), then sprinkle with salt and pepper. Then place a layer of thinly sliced potatoes on top. Dot with butter more salt and pepper and a layer of finely chopped onions. Continue to layer the potatoes, onions, and seasonings until the dish is full. Dampen the top with some milk, cover with foil and bake at 400 degrees for an hour and a half.

I took the precaution of placing the baking dish on an old lipped cookie sheet just in case anything bubbles over. The bowl is quite full. I got into the habit of doing this some time ago, and I rarely have to clean spills from my oven.
Title: Re: What's For Dinner?
Post by: so_P_bubble on May 14, 2018, 12:26:52 PM
I am going to try that, it sounds delicious.

I always use a  cookie sheet  under.  It saves from disastrous surprises. lol


Title: Re: What's For Dinner?
Post by: Mary Ann on May 14, 2018, 12:47:58 PM
ESCALLOPED HAMBURG

To butter crumbs
1 T butter
1 slice bread (crumb)
Melt butter over low heat
Remove from heat, add crumbs.
Stir

To make sauce
2 T butter
2 T flour
1 t salt
F g pepper
1 C tomatoes

1 lb hamburg

Make sauce tin double boiler. 
Add meat and one slice chopped onion, one slice green pepper (Cut up fine).
Pour into greased baking dish. 
Sprinkle crumbs on top.
Bake in moderate oven about 30 min (350 degrees).

*******************************************************************
This is a recipe I got while in Foods Class in 7th grade.  The card I took this from was well used because my mother made it often. 

To make this a goulash, add one cup cooked pasta, any type. 
*********************************************************************
Patricia, your recipe sounds good too and I'll keep it.

Tom does not go by recipe as such, but he will look at one for ingredients and oven temp and time.  But he will get yours too.

Mary Ann

Title: Re: What's For Dinner?
Post by: so_P_bubble on May 14, 2018, 01:09:17 PM
Mary Ann, sorry, yours has too many steps for me and I have no double boiler.

I do only very simple basic cooking, too lazy for more!

If Angel's one had required frying onions first or cooking the meat or potatoes separately, I would not even try it. I don't like being in the kitchen!  More fun on the computer, don't you think?
Title: Re: What's For Dinner?
Post by: Mary Ann on May 14, 2018, 02:09:48 PM
Bubble, while I know you can make a double boiler with two saucepans, I have never done that.  The butter and flour is a roux and the can of tomatoes provides the liquid.  I printed the recipe exactly as I had it from school, but I have my own methods and usually make the thing in a 2-quart sauce pan, browning the meat first, then adding the other ingredients.  It's been a lonnggg time since I made it.  I have a one-person kitchen and Tom is the cook now so he'll have to improvise when/if he makes the Escalloped Hamburg.  Or if he'll let me, I'll make it myself!  My mother did not have a double boiler, either, and I know she did not improvise.

Of course, like the cooks on TV, the school had all of the implements needed - including double boilers.  The recipe really is not that complicated.  Another thing, diced tomatoes work very well.

I can't use a lipped baking dish for Patricia's recipe, or mine, either, because I am using my lipped baking dish under the food and water dishes for the cat - saves a lot of mess around his eating area!

Mary Ann
Title: Re: What's For Dinner?
Post by: Cottoncandy on May 14, 2018, 06:43:11 PM
Jeanne..where do you buy the sausage pattys..I looked at HEB..all I found was like a roll of sausage..CC
Title: Re: What's For Dinner?
Post by: maryz on May 14, 2018, 07:45:31 PM
Darlene, I used to get pre-made sausage patties at Walmart.  Tennessee Pride brand, I think, but there are others, I'm sure.  You can also make your own easily from a pound roll of ground breakfast sausage.
Title: Re: What's For Dinner?
Post by: Lindancer on May 14, 2018, 07:54:20 PM
I still get Jimmy Dean sausages in all the super markets around here,  I like the patties.  We have them on sunday

I too,learn to make goulash in cooking class, We use to use pasta instead of potatoes.
Title: Re: What's For Dinner?
Post by: Cottoncandy on May 14, 2018, 08:10:07 PM
Yes...I have bought Jimmy Dean sausage in a roll..but was looking for the ones already made..thx..CC
Title: Re: What's For Dinner?
Post by: Lindancer on May 14, 2018, 10:11:44 PM
I get them in Stop and Shop in NY
Title: Re: What's For Dinner?
Post by: angelface555 on May 15, 2018, 12:19:49 AM
Bubble, MaryAnn, I have an easy, good tasting applesauce recipe. I use a slow cooker or my Instapot but this could easily be done in a kettle or smaller saucepan by tinkering with the ingredients. I take one bag of apples, any type and soak them for ten minutes in a bath of two-thirds apple cider vinegar to one part water after swishing them around. After the soak, I rinse well. This is due to my allergies but with RoundUp and other pesticides showing up even in babies formula, it's a good idea.

Then peel the apples if you prefer, cut in half or fourths and place in pan, add a splash of lemon juice, enough water to reach midway up the apple pieces and drizzle honey all over the fruit. Put the lid on the slow cooker turned low and come back seven to eight hours later I then mash the apples enough that they are just chunky rather than mashed and the sauce is more liquid than thick. It is delicious and I first made this because my bag was getting older and I didn't want to eat them all at once.

You can customize for the type of pot you cook them in, change amounts, measurements, fruit, (peaches with a splash of orange juice sounds good or pears with lime juice); etc.  It is also delicious over ice cream with a pinch of rum. The way I do it is put it together at night and finish up in the morning. You can freeze some leftovers as well. I have put the liquid with rum added in ice cube trays to freeze for company and placed the apple chunks in a salad. Make it your own style!
Title: Re: What's For Dinner?
Post by: angelface555 on May 15, 2018, 12:26:21 AM
Bubble, my baby sister, you know the one who is 58 and six feet tall? Well, she spent years in Paris and Florence Italy training to be a chef. For years and years that was her passion. Now she says she rarely cooks anymore and either goes out to eat or as she says snacks through life.

I guess we all get to that point. I probably would be different if I weren't allergic to commercially prepared food.
Title: Re: What's For Dinner?
Post by: so_P_bubble on May 15, 2018, 02:28:36 AM
thanks for the new recipe Angel.
Now I must rush to the library... people are waiting at the door - they just called me.  I'm late, I'm late... lol
Title: Re: What's For Dinner?
Post by: Mary Ann on May 15, 2018, 09:24:16 AM
Patricia, you reminded me of the applesauce I used to make on top of the stove.  I used a lot of apples, don't know  how many, but they would have been Macs.  I'd peel them (although I might have left the peels on), quarter or slice them and put them in a 3-quart saucepan.  I put a little water in them, probably no sugar - or at least at that time - and cooked the apples for 15 minutes to a half hour.  When done, I stirred them and put 1/4 stick of butter in (and if I added sugar it was now).  Then I dished some out to eat because warm, buttery apple sauce is delicious!

I haven't made it in years which is why my directions are vague.  Oh, I might have added some cinnamon, but not necessarily.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on May 15, 2018, 01:42:27 PM
MaryAnn, I started with an entire bag of Red Delicious apples that I hadn't even opened for some reason. And they had been in my crisper for a while, soft but not yet bad. For some reason, I didn't want an apple or two or more to munch, and so I concocted my recipe with vague memories of my mother's hot apple sauce over vanilla ice cream.

I have used Gala, Granny Smiths and Winesap apples too but not added butter. I also have not added cinnamon, but that would be a wonderful flavoring. When I posted earlier, that's when the idea of using different fruits came to me, and next time I'm "hunting and gathering" I'll see what strikes my fancy.

All my recipes are vague or customizable because I have rarely followed directions without tweaking something new.
Title: Re: What's For Dinner?
Post by: SCFSue on May 15, 2018, 01:50:51 PM
My grandmother and her church friends gathered fall apples and brought them to her home where they cooked huge batches of apple sauce and then put the apple sauce into canning jars and sometimes water bath processed them and sometimes (I think) just sent the jars of apple sauce home with each lady to use as she wished.  They used a huge black kettle (maybe iron?) to cook the apples.  Almost all the families in our small town had at least one apple tree in the backyard.

Sue
Title: Re: What's For Dinner?
Post by: Mary Ann on May 15, 2018, 02:37:29 PM
Sue, where I grew up was a former orchard and there were lots of apple and cherry trees and occasional plum and peach trees.  I have no idea what kind of apples - just green and we ate them green.  Mother made delicious cherry pies - if she could get to them before the birds did. 

Patricia, I mentioned that the apples I used were Macs and that was because Macs were my favorite apple and they still are, but now I am more likely to buy other apples, but only one or two at a time.  I loved the warm applesauce with butter - just a little dab will do!

As I've said, I don't cook any more but that doesn't keep me from reading (and saving) recipes.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on May 15, 2018, 05:08:13 PM
MaryAnn, I have to cook due to my chemical allergies. I also tweak many recipes and do meal prep so for two or three weeks at a time; I can go to the freezer, pull out some of this or that and have a hot meal in ten to fifteen minutes. I keep raw vegetables and fruit on hand for snacks. It beats ending up in the hospital or worse. I miss several former foods, but it is what it is in today's overly processed chemical world.

The biggest issue is people thinking I'm making it up when ordering out or not accepting dinner invitations without inquiring about the menu.

Honey Mustard Dressing

INGREDIENTS
1/4 cup Dijon mustard
1/4 cup honey
1/4 cup cider vinegar
1/4 cup oil (canola, olive, or vegetable)

INSTRUCTIONS
1 Combine all ingredients in a container with a tight-fitting lid. Shake until all ingredients are combined.
2 Store in the refrigerator for up to 1 week. Shake well each time before use.

TIPS
Use as a salad dressing or dipping sauce. Use also as a spread for sandwiches or marinade for fish or chicken.

Use plain yogurt instead of oil for a creamier dressing.
Title: Re: What's For Dinner?
Post by: Mary Ann on May 15, 2018, 05:32:45 PM
Patricia, I have seen you mention your food allergies before and I certainly would not criticize you for trying to find out what is in certain foods.  While I have no serious food allergies that I know of, I would try to be patient with people who do. 

I took the 100-patch test about 50 years ago and found I was allergic to corn and melons.  My mother had often fixed creamed corn and I did not like it that way so I had an aversion to corn a long time ago.  In addition, I was not fond of melons of any kind.  I do eat watermelon but I don't crave it.  I do like sweet corn and pop corn and eat those in season and occasionally, but I don't choose to eat corn otherwise.  Two convenient allergies.  You would be surprised what corn was in in those days - milk carton lining, stickum on envelopes, corn starch, etc, etc.  I have (somewhere) an 8x10 sheet of paper in small print with a list of where you can find corn in something.

I guess I'm fortunate that I don't have to prepare my own foods, but if I had to, I would.  As you say, better than being in the hospital.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on May 15, 2018, 10:21:09 PM
From eHow & Home.
There is something so decadent about strawberry mousse. It's rich, creamy, and luxurious. How can you resist? To top things off, the strawberry mousse is easy to split up into little cups, making it the perfect dessert for Sunday brunch, spring picnics, and everything in between.
Luckily, you don't have to be a pro to whip up this sweet treat. All you need is a few basic ingredients and some fresh strawberries. Before you know it, you'll be enjoying a batch of homemade mousse.

Strawberry mousse recipe

Things You'll Need
1 1/4 cups strawberries, chopped

1/2 cup heavy cream

2 tablespoons white or coconut sugar (optional)

1/3 cup cream cheese, room temperature

1 teaspoon pure vanilla extract

Tip
This recipe yields 3 to 4 small servings. To make enough for a crowd, double or triple all of the ingredients.

Ingredients for strawberry mousse

Step 1
In a food processor, combine the strawberries and sugar. You can also use honey or maple syrup in place of sugar, or completely omit the sweetener.

Step 2
Blend until the mixture is soupy and has very little chunks.

Step 3
Add the cream cheese and vanilla, and blend until combined. Set aside.

Step 4
In a large bowl, beat the heavy cream with an electric mixer. Start at the lowest setting and slowly increase from there. Beat until soft peaks form, about 3 to 5 minutes.

Whisk heavy cream

Step 5
Add the strawberry mixture to the whipped cream. Beat until combined, about 3 to 5 minutes.

Mix in strawberry mixture

Step 6
Transfer into individual cups or 4-ounce jars. Chill in the refrigerator for 1 to 2 hours. Once chilled, garnish with chopped strawberries and serve.


To garnish your homemade mousse, opt for fresh mint leaves, lemon or orange zest, chocolate shavings, or coconut flakes. The mousse can also be used as a topping for waffles, pancakes, or brownies. The possibilities are both endless and tasty!
Title: Re: What's For Dinner?
Post by: so_P_bubble on May 16, 2018, 04:13:13 AM
Yes that strawberry mousse is delicious.  It is also good made with ripe cherries or soft apricots (even tinned apricots!).
Title: Re: What's For Dinner?
Post by: angelface555 on May 16, 2018, 01:06:51 PM
It all sounds good to me, Bubble!
Title: Re: What's For Dinner?
Post by: angelface555 on May 23, 2018, 03:19:10 PM
Other than making my own salsa sauce with fresh tomatoes, this is a very good recipe that makes plenty of leftovers for later meals.

It is from Cambell's.
https://www.campbells.com/kitchen/recipes/meatloaf-with-roasted-garlic-potatoes/?otm_medium=onespot&otm_source=inbox&otm_campaign=3+Recipe+Recs&otm_content=Meal_Mail_5.21.18&otm_click_id=879a51f00da8c8398793af5b7b441637&utm_campaign=mealmail&utm_source=newsletter%0D%0A&utm_medium=email&utm_content=6+Recipe+Recs&os_ehash=f44dff0a13ca81b382142b0601eb3fd8


Meatloaf with Roasted Garlic Potatoes


Ingredients

1 cup Pace® Picante Sauce - Medium
1 1/2 pounds ground beef
1 cup fresh breadcrumbs
1 egg, beaten
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon Worcestershire sauce
4 cloves garlic, minced or 1 teaspoon garlic powder
2 tablespoons vegetable oil
4 medium potato (about 1 1/4 pounds), each cut into 8 wedges
1/8 teaspoon paprika

How to Make It
Step 1
Thoroughly mix 1/2 cup picante sauce, beef, bread crumbs, egg, parsley, Worcestershire and half the garlic in a large bowl. Shape the beef mixture firmly into an 8 x 4-inch loaf in a baking pan.

Step 2
Stir the oil and remaining garlic in a large bowl. Toss the potatoes with the oil mixture until they're evenly coated. Sprinkle the potatoes with the paprika. Arrange the potatoes in the baking pan around the meatloaf.

Step 3
Bake at 350°F. for 1 hour or until meatloaf is cooked through. Pour the remaining picante sauce over the meatloaf before serving.

Title: Re: What's For Dinner?
Post by: FlaJean on May 23, 2018, 04:16:27 PM
That’s a really good idea of putting the potatoes around the meatloaf and baking them together.   Larry and I were both raised in homes that never used garlic and I use very little.  But I do enjoy roasted garlic.  It has an entirely different taste.  I was in an Italian restaurant several years ago and they served roasted garlic to spread on the bread rather than the usual oil or butter.  I gave it a try and was surprised at the taste and have had it a few times since then.  You wouldn’t think that roasting it would make such a difference.
Title: Re: What's For Dinner?
Post by: angelface555 on May 23, 2018, 11:03:02 PM
Jean, I've heard that roasting the cloves made it sweeter?

I change up the meatloaf and sometimes the potatoes by mixing in a little Hungarian paprika and onion powder or a curry such as Madras, mild yellow or Chili Verde. I buy mine at a local ethnic store where they are in bins or at the farmer's market. However, I've seen them in the commercially dried spices.

I like to switch things up and meatloaf is like a blank canvas isn't it? Also, anything that can be done in one pan or a crockpot is always better!  :cheer:
Title: Re: What's For Dinner?
Post by: Lindancer on May 24, 2018, 01:26:34 PM
Patricia, I have a meatloaf mix in the freezer, going to try that tomorrow
Title: Re: What's For Dinner?
Post by: angelface555 on May 24, 2018, 01:33:55 PM
Gloria, what do you put in your meatloaf mix?
Title: Re: What's For Dinner?
Post by: Joy on May 24, 2018, 03:09:24 PM
Patricia and Gloria,  Here is a good meatloaf recipe that I used a lot.  You can make it into little individual ones, or sometimes I will just make it in a loaf. 
I think Jean, from Florida,  uses the same recipe and she has written that both she and her husband really like it.

         Li'l Cheddar Meat Loaves
8   servings         Prep time:  15 min.                Bake:  25 min.

1 egg                     1/2 tsp.  salt
3/4 cup milk               1 lb. ground beef
1 cup (4 oz) grated cheddar cheese      2/3 cup ketchup  (see below)
1/2 cup quick-cooking oats         1/2 cup packed brown sugar
1/2 cup chopped onion            1 1/2 tsp. prepared mustard

In a large bowl,  whisk egg and milk.  Stir in the cheese, oats, onion and salt.   Crumble the ground beef over the mixture and mix well.  Shape into 8 small loaves.  Place in a greased 13 x 9 baking dish.  In a small bowl, combine the ketchup, brown sugar and mustard and spoon over the loaves.
Bake, uncovered, at 350 º  for 25-30 min. or until no pink remains and a meat thermometer reads 160 º.
Yield:   8 mini meat loaves   ( A Taste of Home recipe)
These freeze very well.  I have been using the new Heinz Balsamic Ketchup and it really gives the topping a little bit of a tang.  Easily can be doubled or tripled. 
            ENJOY !!!!


I haven't been able to find the Balsamic Ketchup for a while now, so I just use regular ketchup.  The oats really makes for a nice consistency. 


Also, Patricia,  I miss you on the other boards.  Especially your postings and pictures where you live.  Hope you are doing well
.

Joy[/b][/size]
Title: Re: What's For Dinner?
Post by: angelface555 on May 24, 2018, 03:34:07 PM
Strawberries & Cream Pull-a-Part Bread
This stellar breakfast showstopper is perfect for entertaining or a simple Sunday brunch. Fresh strawberries, a cream cheese filling, jam, and icing make this pull-a-part bread super tasty!

https://www.sweetandsavoryfood.com/

PREP TIME: 15 MINS COOK TIME: 50 MINS TOTAL TIME: 65 MINS

INGREDIENTS
Pull-a-Part Bread
4 oz cream cheese, softened
2 T sugar
1 t vanilla extract
1 can (16 oz.) refrigerated Buttermilk biscuits
1/2 cup strawberry jam
2 T Kalona Supernatural salted butter, melted

Icing
1 oz cream cheese, softened
1/2 cup powdered sugar
2 T Kalona Supernatural 2% milk
1 t vanilla extract
Topping
1 cup fresh strawberries, chopped

INSTRUCTIONS
Preheat the oven to 350 degrees.  Spray a loaf pan with cooking spray and set aside.
In a stand mixer or using a handheld mixer, beat together the cream cheese, sugar, and vanilla until smooth.
Open the can of biscuits and separate/split them in half, making 16 biscuit rounds and flatten them into 4-inch circles.  Spread a generous amount of the cream cheese mixture onto the biscuit, then with 1 teaspoon of strawberry jam.
Stack the biscuits into 4 piles of 4 biscuits each.  Place each stack on its side and lay in a row in the loaf pan.  Drizzle with the melted butter.
Bake for 45-50 minutes or until a deep golden brown.  Remove from the oven and let it rest for 10 minutes.  Loosen the sides, invert and carefully remove from the loaf pan, place top side up on a serving plate.
In a small bowl beat together the cream cheese, milk, vanilla and powdered sugar until smooth.  Drizzle the icing over the bread.  Top with strawberries and serve.
Title: Re: What's For Dinner?
Post by: angelface555 on May 24, 2018, 03:45:29 PM
I was curious about roasting garlic because it seemed to me that I had heard somewhere that it made the cloves sweeter so I Googled and found that it does. Here is one of the articles I read that describes various means of roasting garlic.

https://toriavey.com/how-to/how-to-roast-garlic/

Thank you Joy for the meatloaf recipe, it sounds good and would also work well for meal prep.

It is nice to hear I'm missed, thank you. I am on some other folders such as Photos, here and hopefully back at PSP soon. Bubble's graphic creations are amazing! I recommend her PSP work for everyone!

https://www.seniorsandfriends.org/card-shoppe/paint-shop-pro-and-other-graphics-software/msg129827/#new
Title: Re: What's For Dinner?
Post by: FlaJean on May 25, 2018, 12:17:57 AM
Angel, I bookmarked that page about the roasted garlic so I can go back for that recipe.

Joy, i’ve made those meat loaves several times.  My husband really likes them.  I should get busy and make some more.

This morning I put a pork roast in the crockpot.  It was so tender that I made pulled pork with barbecue and coleslaw.  We’ll be eating this a couple of days.  I’ll probably end up freezing some of the pork.
Title: Re: What's For Dinner?
Post by: Joy on May 25, 2018, 09:34:50 AM
Jean,  your pork BBQ sounds so good.  I, too, cook mine in the crock pot.  Have you heard of using a dark-colored soda when you are cooking it?  I have had that several times, and it is so good.  After it is cooked, you just add the BBQ sauce. 

I, too, have saved the recipe for the roasted garlic.  I do want to try that sometime. I don't use a lot of garlic, simply because I don't think about it.   I have garlic powder and garlic salt that needs to be thrown out since I have had it for a good while.  But using the roasted garlic as a spread on good crusty bread sure sounds good.

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on May 25, 2018, 12:02:58 PM
I use several spices in cooking because I like a more spicy taste. Lately, I have been purchasing and really like, the small tubes of creamy spices.  They are refrigerated and you use only a little at a time. I need to get back to using fresh plant spices but I'm unsure how to care for them. I had plants before which I cannot do with a curious cat. I saw somewhere that when purchased from a market, it is best to place fresh spice plants in a small container of water. I know you should purchase small jars of dried spices as they are usually only good for three months. Many of the ethnic stores have bins but again I buy small amounts for certain recipes.
Title: Re: What's For Dinner?
Post by: angelface555 on May 25, 2018, 03:06:10 PM
I saw this recipe and immediately thought of you, Joy and Jean.

Its from 365 Days of Slowcooking and Instapots.

https://www.365daysofcrockpot.com/crockpot-chipotle-pork/

Recipe for Slow Cooker Chipotle Shredded
Pork
Makes 6-8 servings
Ideal slow cooker size:  5-6 quart
Cooking time: 4-8 hours
1 Tbsp minced garlic
2 Tbsp chopped chipotles in adobo sauce
1 cup diced white onion
1/4 cup fresh lime juice (for me this was 1 lime)
2 Tbsp apple cider vinegar
3 bay leaves
1 Tbsp dried oregano
1 Tbsp ground cumin
1 Tbsp kosher salt
1 tsp pepper
1/2 cup water
2 1/2-3 lbs pork loin
1.  Place garlic, chipotles, onion,
lime juice, vinegar, bay leaves, oregano, cumin, salt, pepper and water in
bottom of slow cooker.  Stir a bit.
2.  Cut the pork loin into four
pieces.  Nestle the quartered pork loin into the slow cooker and spoon
some of the sauce over the top. 
3.  Cover the slow cooker and cook on
HIGH for about 4 hours or on LOW for about 6-8 hours, or until very tender and
easy to shred.
4.  Discard the bay leaves.  Shred the meat and add back into
the liquid.  Stir a bit and then serve in tacos, salads or sandwiches (or
however you want).
Title: Re: What's For Dinner?
Post by: angelface555 on May 25, 2018, 07:43:47 PM
YIELDS 1 CAKE

Serves 12

No Bake Banana Split Cake
This cool and creamy No Bake Banana Split Cake is the perfect summer dessert!
https://iwashyoudry.com/no-bake-banana-split-cake/?utm_source=newsletter&utm_medium=email&utm_campaign=no_bake_banana_split_cake&utm_term=2018-05-25


30 min
Prep Time
2 hr, 30
Total Time

Ingredients

1 1/2 cups graham cracker crumbs
1 1/4 cup sugar, divided
1/2 cup butter, melted
2 (8oz) packages cream cheese, softened
1 (20oz) can crushed pineapple, drained
5 medium bananas, divided
2 cups cold milk
2 (4 serving size) packages Jello instant cheesecake pudding mixes
2 cups thawed whipped topping (such as cool whip), divided

Optional Toppings:
1 cup chopped pecans or preferred nut
maraschino cherries
chocolate syrup

Instructions

Combine the graham cracker crumbs, 1/4 cup of sugar and the melted butter in a bowl and mix to combine. Press the crumbs evenly into a 9x13" cake pan and freeze for 10 minutes.
Meanwhile, beat the cream cheese and 1 cup of sugar until smooth and creamy. Carefully spread over the graham cracker crust into an even layer.

Top with a layer of the crushed pineapple (make sure to drain very well). Slice 4 of the bananas into discs and layer on top of the pineapple.
Combine the cold milk and 2 pudding mixes in a bowl and whisk until smooth.

Add 1/2 cup of the thawed whipped topping and fold in until combined. Spread over the bananas into an even layer. Top with the remaining whipped topping. Cover and chill until ready to serve (best if chilled at least 2 to 5 hours).
Serve with optional topping on top if desired. Enjoy!
Title: Re: What's For Dinner?
Post by: FlaJean on May 26, 2018, 12:05:01 PM
That pork recipe sounds good, Angel.  In the neighborhood where I grew up, we had a restaurant called Bill’s Barbecue.  He roasted the pork outside in a smoker (?).  He didn’t use any red sauce.  I never have had such good barbecue sandwiches since.  I’ve often wondered what ingredients he used in the pulled pork to make it so good.
Title: Re: What's For Dinner?
Post by: angelface555 on May 26, 2018, 01:20:10 PM
Jean, we have had Smokey's Barbeque forever in what used to be, (Before gentrification); the Southside of town. I've heard it began as simply canvas stretched over poles but now is quite nice with both indoor and outdoor seating. However, Smokey is in his nineties and I don't know if it will last past him.

Yours sounded so good that I Googled. https://www.google.com/search?q=pork+outside+in+a+smoker&rlz=1C1CHBF_enUS791US791&oq=pork+outside+in+a+smoker&aqs=chrome..69i57&sourceid=chrome&ie=UTF-8
Title: Re: What's For Dinner?
Post by: Lindancer on May 26, 2018, 02:03:21 PM
Patricia and  Jean, when I lived in Charleston, we had a BBQ place like you speak about. I forgot the name, but he cooked outside only on Thursday, so he was open on the weekend. When he sold out, he did not cook until the next weekend  It was so good

Patricia, you ask what was in my meat loaf mix.  Beef. pork and veal. I am a little slow.
Title: Re: What's For Dinner?
Post by: angelface555 on May 26, 2018, 04:06:16 PM
Thanks Gloria! I need to make a mix instead of relying as usual on one type of meat.

When I first went to Smokey's as a teen, I was self-conscious. It was very rustic, outdoors, homemade smoker, lots of music and partying but the food was so good! Now its gotten so well known that many of the edges have been smoothed and there is both indoor and outdoor seating.

When I was a teen, I worked as a roller-skating carhop at Bill's A&W Rootbeer drive-in, and after work, we would head on over to Smokey's most weekends and thought we were what's happening! Looking back, we weren't. LOL
Title: Re: What's For Dinner?
Post by: angelface555 on June 04, 2018, 05:31:36 PM
Creamy Ranch Pasta Salad

https://www.familyfreshmeals.com/2014/06/creamy-ranch-pasta-salad.html

Prep time
10 mins
Cook time
8 mins
Total time
18 mins
Serves: 10-12

INGREDIENTS

1 pound elbow macaroni pasta
1 cup medium diced or shredded carrots
½ cup celery, finely chopped
¼ red onion, diced
â..." cup frozen peas
1 cup ham, cubed
1 cup cheddar cheese, cubed
1 packets ranch seasoning mix
1½ cup mayonnaise
½ cup milk

INSTRUCTIONS

Prepare pasta according to package. While waiting for the pasta to boil, gather your carrots, celery, red onion, frozen peas, ham and cheddar cheese. Set aside

To make the dressing, whisk together ranch mix, mayo and milk. Mix until all lumps are gone.
Once pasta is done, drain and let cool for a couple minutes. Once cooled, mix in carrots, celery, red onion, frozen peas, ham and cheddar cheese.

Next pour dressing over the pasta salad, and stir gently until well combined. Cover and refrigerate for at least 1-2 hours before serving.

Right before serving, give your Creamy Ranch Pasta Salad a couple more stirs to mix in any of the dressing that had settled at the bottom.
Title: Re: What's For Dinner?
Post by: FlaJean on June 05, 2018, 03:09:40 PM
That sounds good, but I think I would nuke the peas for 1 1/2 to  2 min before adding them.
Title: Re: What's For Dinner?
Post by: Mary Ann on June 05, 2018, 03:14:11 PM
Jean, you are more of a cook than I am, but I don't think you'd want to nuke the peas for 1 to 1 1/2 minutes.  I just think that is too long.  And you're going to refrigerate the salad for one to two hours so I think the frozen peas would be thawed by then.

Mary Ann
Title: Re: What's For Dinner?
Post by: Lindancer on June 05, 2018, 09:01:09 PM

good evening everyone

To day I was lazy cooking, so I used the crock pot made chicken parisienne, canned veg. salad

Title: Re: What's For Dinner?
Post by: FlaJean on June 06, 2018, 03:14:56 PM
I’m not a good cook and don’t like to cook, but I like to eat so don’t have much choice.😊. You are probably right, Mary Ann, but raw peas just don’t sound good to me.  I’m probably the only one on the forum who likes canned peas better than frozen.  I probably would substitute canned peas.
Title: Re: What's For Dinner?
Post by: Mary Ann on June 06, 2018, 03:28:20 PM
Jean, to each his own.  I prefer canned pears to fresh and that may be because I let the pears sit too long until they're mushy.  Canned pears are more firm.  With peas, I do use them frozen at times.

Mary Ann
Title: Re: What's For Dinner?
Post by: Joy on June 06, 2018, 04:51:15 PM
Patricia,  the pork recipe does sound good.  I am not real big on real spicy things, tho.  Is Chipolte a kind of hot pepper?

Jean, have you heard of using a dark soda, Root beer or cola when making pork bbq?  It really does taste so good.  There are lots of recipes for bbq  that calls for the soda.

I prefer canned pears, also.  But, I do like the frozen peas.  I find canned peas are usually mushy.  I have been buying  the sugar snap peas and love them raw with a dip.  I get them at Walmart and they are in a package washed and ready to eat.  If I do cook them, I only put them in the microwave for about 1 or 2 min.  They are real sweet and crunchy.

Joy

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on June 13, 2018, 08:08:06 PM

Joy, " Chipotle peppers are dried red jalapenos. Not all chipotle peppers are alike since there are so many varieties of jalapeno peppers. Chipotle peppers are just about as hot as a jalapeno pepper. 5,000 to 8,000 Scoville units, medium heat." Less if you take out all seeds and the membrane.


Creamy Thai Chicken Salad

A salad that’s a whole meal in a bowl.

Creamy Thai Chicken Salad Recipe - Family Fresh Meals Recipe

Creamy Thai Chicken Salad - Bell pepper, peanuts, onions, red cabbage, diced chicken, cilantro, peanut butter, carrots, mayo

If you start out with cooked, shredded chicken, you can make this salad in maybe 15 minutes from start to finish. This works out great if you happen to have a few leftover chicken breasts in the fridge. (And if you want to make sure you do, plan ahead by cooking up a few extra breasts next time you make chicken. Shred them up, and you’ve got your next meal practically ready to go.)

Creamy Thai Chicken Salad
For the Salad
3 boneless skinless chicken breasts, cooked and shredded and cooled
1 red pepper, finely diced
1 cup shredded carrots
1 cup shredded purple cabbage
1/4 cup green onion, diced
1/3 cup cilantro, chopped, loosely packed
1/3 cup peanuts, chopped

For the Sauce
1/2 cup nonfat Greek yogurt
1/2 cup peanut butter, smooth
2 tablespoons soy sauce
1 tablespoons vinegar
1/2 teaspoon garlic salt
2 tablespoons sugar
1 tablespoon fresh lime juice
1/2 teaspoon sesame oil
pepper and salt, to taste


DIRECTIONS:
1. In a large bowl, mix together shredded chicken, bell pepper, carrots, cabbage, green onion, cilantro and peanuts.
Creamy Thai Chicken Salad - Bell pepper, peanuts, onions, red cabbage, diced chicken, cilantro, peanuts, carrots and bell pepper together in a glass bowl

2. In a separate bowl , combine sauce mixture.

3. Pour sauce mixture onto the chicken salad and mix until evenly combined. Refrigerate for at least 30 mins. or longer.

Place salad in a soft tortilla, a bed of lettuce or just on a plate.
Title: Re: What's For Dinner?
Post by: FlaJean on June 14, 2018, 01:02:40 PM
That sounds really good, but I would have to adjust a couple of items.  I’ll save the recipe.  Sauce sounds good.
Title: Re: What's For Dinner?
Post by: angelface555 on June 14, 2018, 05:49:08 PM
Jean, I don't think there has ever been a recipe that I haven't messed with!
Title: Re: What's For Dinner?
Post by: Mary Ann on June 14, 2018, 09:00:47 PM
Recently I posted a recipe for Escalloped Hamburg, a recipe from my school days (7th grade, I believe).  Bubble thought it had too many steps.  I made it today and I made it in one dish, a kind of frying pan type.  I browned the hamburger, then added diced tomatoes (mine had basil, oregano and one other herb in it but usually I would use plain diced tomatoes), added the butter and sprinkled flour over the concoction.  I added the onions and green pepper, also seasoned with salt and pepper.  When I was satisfied with the consistency, I threw a handful of crumbs over the dish and took some out for my lunch.  I had not had this for years so it was kind of nice to have it again. 

Mary Ann
Title: Re: What's For Dinner?
Post by: Lindancer on June 15, 2018, 01:52:23 PM
MaryAnn, you can do so much with chopped meat. Sounds like what we first made in Home cooking class.  To day we are having clean out the refrigerator. There is some rice, vegetables, noodles left over pork and gravy plus white clam sauce. Think I should just put it out as buffate. I am going to make a green salad and jello. I do not think we will starve!
Title: Re: What's For Dinner?
Post by: Mary Ann on June 15, 2018, 02:56:39 PM
Gloria De, Tom, Dot and I went to a deli in Cannonsburg (NE of here) and had our lunch.  Tom and I treated Dot belatedly for her early June birthday.  Dot had a panini (don't know her meat), I had a turkey sandwich and Tom had a ham sandwich.  The sandwiches come with chips and pickle; I ate half of my sandwich and probably will have the other half for supper tonight.  The deli is small with about six tables and six booths.  Not too quiet and it is not a place where you'd want to have a quiet conversation - but the sandwiches are good and quite generous with the meat. 

Callie OK has a term for refrigerator left overs but I can't remember what it is.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on June 15, 2018, 03:51:40 PM
Since Memorial Day and the potluck salad I made, I've been eating salads for just about every meal. Here is a new favorite. From "The Blond Cook."

Tomato, Avocado, and Basil Salad

Prep Time 10 minutes and four servings

INGREDIENTS
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 teaspoons fresh minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 ripe avocados, halved, seeded, peeled and diced
2 pints grape or cherry tomatoes, halved
1/3 cup loosely packed fresh basil ribbons (or chopped basil)
INSTRUCTIONS
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper. Set aside.
Alternately arrange the tomatoes and avocado in a medium bowl. Top with basil and drizzle with the balsamic vinaigrette. Serve immediately.

Title: Re: What's For Dinner?
Post by: FlaJean on June 15, 2018, 04:49:30 PM
Angel, that salad sounds really good but I think I would substitute a few green onions for the garlic.  I have to be careful with anything in the onion or garlic family.  I’m definitely saving that recipe.

I’ve got an avocado getting ripe and need to use it soon.  Sometimes I just mash up an avocado with a little salt (sometimes a little lime juice) and eat it with some tostadas.  I like it that way and it is simpler than making guacamole.  I started eating avocados when my potassium was low instead of taking potassium tablets which upset my stomach.  Much more potassium in avocados than in bananas.
Title: Re: What's For Dinner?
Post by: angelface555 on June 15, 2018, 05:18:47 PM
That sounds good too Jean. I used a local product, Alaskan Alder Smoked Sea Salt to add a bit of tang and some Hungarian paprika to the salad. I had a couple of avocados left over that I had initially planned for a fried egg on avocado toast meal. That, besides hummus is what I generally use avocados in. I copied your idea too.

Do you know that bananas have a protein that will react as lactose for some people? That is why I rarely use them as I am lactose intolerant as well as chemically allergic. I discovered this when I was at the doctor's trying to play detective over an allergy issue.

I  have two cups of chopped red, green and orange bell peppers from my last few salads, any ideas?
Title: Re: What's For Dinner?
Post by: Lindancer on June 15, 2018, 06:13:52 PM
Patricia, that salad sounds so good.
Title: Re: What's For Dinner?
Post by: so_P_bubble on June 16, 2018, 03:48:37 AM
I eat my avocado like JeanFla and that is a regular supper meal for me.
My carer eats it mashed with a little honey and spread on bread.
Title: Re: What's For Dinner?
Post by: angelface555 on June 16, 2018, 09:15:00 AM
The avocado with honey might be a bit different for me but my sister makes cakes and brownies with avocados as a main ingredient. You don't taste the avocado but they are especially decadent!
Title: Re: What's For Dinner?
Post by: SCFSue on June 16, 2018, 11:12:33 AM
Angelface, I sautee red, green, and yellow peppers and serve them over boiled rice.  I think they are very tasty--but everyone has a different idea about tastiness!

Sue
Title: Re: What's For Dinner?
Post by: angelface555 on June 16, 2018, 11:23:51 AM
Sue, you could add pork chops to that or make the peppers into a salsa as my sister suggested and put that over the rice and or pork chops. Thanks for a good idea!
Title: Re: What's For Dinner?
Post by: angelface555 on June 23, 2018, 10:43:14 AM

Next four salad recipes from Family Fresh.com

Dill Pickle Pasta Salad Recipe
A classic pasta salad with an unexpected twist.
Family Fresh Meals - Dill Pickle Pasta Salad

Dill Pickle Pasta Salad
INGREDIENTS:

1 lb elbow pasta salad, cooked
8oz cheddar cheese, cubed
2 cups sliced dill pickles
1/2 cup dill pickle juice
3 Tablespoons fresh dill
1 cup mayo
1/2 cup sour cream
1/4 teaspoon pepper
1/2 teaspoon garlic salt

DIRECTIONS:

1. Place cooked pasta in a large mixing bowl.

2. Add in cheese, pickles, pickle juice, dill, mayo, sour cream, pepper, and garlic salt, stir to combine.

3. Cover and refrigerate for at least 2 hours.
Title: Re: What's For Dinner?
Post by: angelface555 on June 23, 2018, 10:50:55 AM
Tarragon Chicken Salad - FamilyFreshMeals.com

INGREDIENTS: 2 cups shredded or diced chicken
3/4 cup finely chopped celery
1/2 cup Tablespoons mayo
1/8 cup finely chopped red onion
2 Tablespoons chopped fresh tarragon
1 Tablespoons fresh lemon juice
1/4 cup sliced almonds
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper 

DIRECTIONS: In a large bowl, combine all ingredients and mix until well combined. Cover and refrigerate for at least an hour.
Title: Re: What's For Dinner?
Post by: angelface555 on June 23, 2018, 10:55:46 AM
THE BEST POTATO SALAD RECIPE

Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Serves: 10

INGREDIENTS
6 medium white potatoes or Yukon golds, about 2 lbs pounds, quartered/ peeling optional
2 Tablespoons white vinegar
2 large celery stalks, diced
½ cup onions finely diced
5 hard-boiled eggs, peeled
1½ cups mayonnaise
1 Tablespoon yellow mustard
1 teaspoons celery seed
1 teaspoon kosher salt
¼ teaspoon ground black pepper
paprika for garnish

INSTRUCTIONS
Place potatoes in large pot and add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender. Drain potatoes and let cool enough to handle. Cut potatoes into cubes.
Mix mayonnaise, vinegar, mustard, salt and pepper in a large bowl.
Add potatoes, celery, and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in the refrigerator.
Title: Re: What's For Dinner?
Post by: angelface555 on June 23, 2018, 10:58:56 AM
CLASSIC CREAMY COLESLAW

Prep time
5 mins
Cook time
2 hours
Total time
2 hours 5 mins
Serves: 8-10

INGREDIENTS
2 (16 ounces) bag coleslaw mix
2 tablespoons diced onion
â..." cup mayo
3 tablespoons vegetable oil
â..." cup white sugar
1 tablespoon white vinegar
¼ teaspoon salt

INSTRUCTIONS
Combine the coleslaw mix and onion in a large bowl.
Whisk together the mayo, vegetable oil, sugar, vinegar, and salt, in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Title: Re: What's For Dinner?
Post by: FlaJean on June 23, 2018, 11:04:04 AM
Chicken salad sounds good.  I baked a small young chicken and we had chicken with noodles for two meals so chicken salad would be a nice change to use up some of the leftover chicken.
Title: Re: What's For Dinner?
Post by: angelface555 on June 25, 2018, 05:24:49 PM
No-Bake Cherry Cheesecake Dessert
From Family Fresh.com

Prep time
20 mins

Cook time
2 hours

Total time
2 hours 20 mins

Serves: 8-10

INGREDIENTS
Crust
2 cups crushed graham crackers
½ cup melted butter
â..." cup granulated sugar

Filling
1 (8oz) package cream cheese, softened
1 (8oz) tub of whipped cream topping
1 cup powdered sugar
½ tsp almond extract (this can be substituted for vanilla extract)
One large can of cherry pie filling

INSTRUCTIONS
In a medium bowl, combine graham cracker crumbs and sugar and mix until well blended. Stir in melted butter. Press graham cracker mixture into the bottom of 9x13 glass dish. Chill crust in the freezer or refrigerator for about 15 minutes.

In another bowl, cream together the softened cream cheese, powdered sugar, and almond extract. Beat for 1-2 mins until mixture is creamy and lump-free. Next mix in a whipped cream topping. Again, mix until creamy and lump free.

Spread the cream cheese mixture over the cooled graham cracker crust.
Pour the cherry pie filling over the whipped cream layer and spread evenly.
Cover with plastic wrap and refrigerate at least 2 hours and up to chill overnight in the refrigerator.
Title: Re: What's For Dinner?
Post by: Lindancer on June 25, 2018, 08:50:13 PM
Patricia, I know I amgoing to try that cherry cheese cake. sounds sooooooooooooo good
Title: Re: What's For Dinner?
Post by: Joy on June 26, 2018, 12:02:36 PM
Patricia,  I have not checked in here for a few days and was  delighted to see some delicious sounding new recipes. 

The  tomato, avocado and basil salad will definitely be saved.  It sounds so good, although  I might withhold the garlic and use the green onions like Jean suggested.

Your potato salad recipe is just about the same as I make mine, but do not use ay vinegar. I like Kraft Real Mayonnaise and use just that with the same amount of yellow mustard mixed in. 

I usually like to chop up fresh cabbage for my coleslaw, as I like it grated real fine.  I have bought the coleslaw mix in a package, but don't like it stringy, So I grate it up a little finer.   I make up my dressing with mayo, wine or Asian vinegar, sugar and whatever seasoning  I choose.  I don't have any specific amounts.  just go by keep tasting it as I go along.  I usually make more than I need and use it as a salad dressing ,also.   I like a sweet and sour taste to it.

All your salad recipe sound good.  When I buy a rotisserie chicken,  I usually  will make sandwiches with some of the white part and then mix some dark meat in  with the rest of the white meat for salad.  I save the rest of the dark meat to use in quesadilla's. 

Those rotisserie  chickens that I have been getting at Walmart just keep getting smaller and smaller.  LOL  We have another local grocery store that does sell larger ones.  For more money, of course.  But, I can' t  always get to that store.  The little ones at Walmart  don't look much bigger than little capons.

Gosh,  I just realized it is noon already.  And,  I have not gotten anything done so far this morning.  I only had am little breakfast, so  I need to get some lunch.

Hope everyone will have a great afternoon.

Joy
Title: Re: What's For Dinner?
Post by: Lindancer on June 26, 2018, 01:26:32 PM
Joy, I get my chickens from BJ's they are still very large.
costco also
Title: Re: What's For Dinner?
Post by: FlaJean on June 26, 2018, 01:59:13 PM
My husband says he is “chickened out”, so today it will be plain hamburgers.  I still use my Tupperware gadget for forming hamburgers so better get busy making them.  I make my own French fries once or twice a month and cook them in extra light olive oil.  They are really good and I tell myself olive oil is good for me.  Don’t know if that is really true but it makes me feel better.
Title: Re: What's For Dinner?
Post by: Lindancer on June 26, 2018, 02:14:53 PM
Jean, I am having hamburgers for dinner to night with baked potatoes. I am not using buns. I fixed them like small meat loaf, put a little onion soup and a little flavored bread crumbs.  Thought I might put an egg in the mix not sure.
Title: Re: What's For Dinner?
Post by: angelface555 on June 26, 2018, 03:12:46 PM
Gloria, that's the way I grew up making my hamburgers and originally meatloaf.

Jean, I used to have the Tupperware hamburger press and dish, they were lost somewhere back in time.

I use whole chickens for all my chicken dishes, roast in the slow cooker overnight with a touch of rosemary spices and then debone, shed or cube some of the meat and then place in one or two cup freezer bags for later. Rotisserie chickens are tiny and not worth the price in local stores.

I received an entire box of frozen slabs of Angus beef for Christmas and I really enjoy the meat in hot or cold sandwiches stews and other dishes. Its lean with less fat and totally worth the hype, but I probably on my own would go cheaper and preferably game.

Since my allergies I have become much more adventurous in spices, always looking for new directions, new recipes. That is how I found this recipe which is actually quite good and less expensive than store-bought pickles. I used English cucumbers when I tried it.

These Easy Refrigerator Pickles require no cooking, no canning â€" no need to even turn on the stove. Drop everything in a jar and refrigerate!

Author: Corey Valley

Easy Refrigerator Pickles

Prep time
10 mins


Total time
11 mins
Serves: 4

INGREDIENTS
1½ cups water
3 tablespoons white vinegar
1½ tablespoons kosher salt
1 teaspoons black peppercorns
5 cloves garlic, peeled and crushed
6 - 8 sprigs fresh dill
1 bay leaf
1 large seedless cucumber, sliced into rounds

INSTRUCTIONS
Start by adding the water, vinegar, salt, peppercorns, garlic, dill, and bay leaf to a large 1-quart jar. Stir to combine.
Add the sliced cucumbers to the jar. Place the lids on the jar, and shake to combine.
Refrigerate ideally for at least 2-3 days before eating. The pickles will keep in a sealed container in the refrigerator for up to 1 week.
Title: Re: What's For Dinner?
Post by: angelface555 on June 26, 2018, 04:19:07 PM
Heres what I'm putting on my grocery list for next week. I hate canned salmon but often enjoy the fillets.

From Cooking Light;

Make Panko Salmon With Snap Peas In 20 Minutes
Active Time
15 Mins

Total Time
20 Mins

Yield
Serves 4 (serving size: 1 fillet and about 1/2 cup peas)

Ingredients
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons canola mayonnaise
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 (6-oz.) skinless salmon fillets
1/2 cup whole-wheat panko (Japanese breadcrumbs)
1 tablespoon chopped fresh tarragon, divided
2 teaspoons grated lemon rind, divided
2 tablespoons olive oil, divided
2 1/2 cups sugar snap peas, trimmed
1/3 cup thinly sliced shallots (about 2 medium)
2 teaspoons fresh lemon juice

How to Make It
Step 1
Combine mustard, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Spoon mustard mixture evenly over fillets. Combine panko, 1 1/2 teaspoons tarragon, and 1 teaspoon lemon rind in a bowl. Sprinkle panko mixture over fillets, pressing to adhere.

Step 2
Heat 1 tablespoon oil in a large nonstick skillet over medium. Carefully add fillets, panko side down, to pan. Cook 3 to 4 minutes or until golden; turn and cook 3 to 4 minutes or until desired degree of doneness. Remove fillets from pan; keep warm.

Step 3
Increase heat to medium-high. Add remaining 1 tablespoon oil to pan. Add snap peas and shallots; cook 3 minutes, stirring occasionally. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 1 1/2 teaspoons tarragon, remaining 1 teaspoon lemon rind, and juice to pan; cook 2 minutes or until snap peas are crisp-tender. Serve with fillets.
Title: Re: What's For Dinner?
Post by: so_P_bubble on June 27, 2018, 04:27:40 AM
Angel, for the pickles: Cook time 1 min?
Title: Re: What's For Dinner?
Post by: angelface555 on June 27, 2018, 10:41:14 AM
Sorry Bubble, that was a misprint from my online recipe cards. It has pre-labeled areas. Just ignore that part. However, I have another simple one that does involve cooking. Let me find it for you. Here is your cook time, "Refrigerate ideally for at least 2-3 days before eating." 
Title: Re: What's For Dinner?
Post by: so_P_bubble on June 27, 2018, 10:48:42 AM
I was wondering because I do a similar way but bring to a boil the liquid with spices before pouring it on the cucumbers. They keep longer that way.  But the cucumbers must be very fresh and crispy. Iw works better with small ones.
Title: Re: What's For Dinner?
Post by: angelface555 on June 27, 2018, 10:49:58 AM
I found it!
Author Krissy Allori
It only takes a few minutes to make Easy Refrigerator Dill Pickles. Once you make your homemade version, you'll never buy store bought again.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 18 servings
Calories 26

Ingredients
10-12 pickling cucumbers
4 cups water
2 cups white vinegar
Two tablespoons kosher salt
One teaspoon sugar
a big bunch of dill
One head of garlic skins removed, cloves smashed (less if its a strong garlic)
Ten peppercorn kernels

Instructions
Slice cucumbers into 1/4 inch slices or spears. Set aside
To make a brine, combine water, vinegar, salt, and sugar in medium saucepan. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature.
Add cucumbers to jars. Do not pack them super tight as you'll want room for the brine. Add the fresh dill, smashed garlic, and peppercorns to the jars. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week. Pickles should be good for at least 4-6 weeks after that.

This recipe made enough for me to one pint and filled two-quart jars.

Title: Re: What's For Dinner?
Post by: angelface555 on June 27, 2018, 10:55:45 AM
Bubble, with the first recipe, after letting the pickles mix together in the fridge for two to three days, they only last about a week. With the second recipe, you cook the brine so it lasts much longer. Sorry about the confusion, I'm finding that I have to double check and spell check almost everything anymore. :(
Title: Re: What's For Dinner?
Post by: so_P_bubble on June 27, 2018, 10:58:04 AM
Yes that second one is really good and works well for whole smaller cucumbers as well.  I prefer not cutting them.
Title: Re: What's For Dinner?
Post by: angelface555 on June 27, 2018, 11:00:40 AM
Hmmm. I've always used English cucumbers and sliced them. I admit I haven't used the cooking recipe more than once because it's easier to use the first one and faster to come together.

I revised and corrected the first recipe to show there is no cooking and to include the author's name. 
Title: Re: What's For Dinner?
Post by: angelface555 on June 27, 2018, 01:29:39 PM
Cinnamon Cherry Cobbler
From Taste of Home Magazine

Two Ingredients
One can (21 ounces) cherry pie filling
One tube (12.4 ounces) refrigerated cinnamon rolls with icing

Directions
Preheat oven to 375°.
Spread pie filling into a greased 8-in. square baking dish.
Separate cinnamon rolls; reserve icing.
Place rolls in baking dish, cinnamon side up.
Bake 15-20 minutes or until rolls are golden and filling is bubbly.
Spread icing over rolls.
Serve warm.
Title: Re: What's For Dinner?
Post by: angelface555 on June 27, 2018, 02:03:58 PM
Pink Lemonade from Summer Adams

Recipe:
9 cups water
1 1/2 cups white sugar
2 cups fresh lemon juice
3/4 cup cranberry juice, chilled

Directions:
In a large pitcher, combine all ingredients and stir until sugar is completely dissolved.
Pour over ice and add lemon slice or mint for garnish and serve. Enjoy!

*Variation: To make sparkling lemonade, use club soda instead of water.  Also, you can always make a simple syrup with the sugar and water first on the stove and then mix it in with the other ingredients so that you don’t have to wait for all the sugar to dissolve.
Title: Re: What's For Dinner?
Post by: Lindancer on June 27, 2018, 02:36:33 PM
Patricia, those buns and cherry pie filling sounds good.  That's something I can make for homemakers. when I have to bring desert
Title: Re: What's For Dinner?
Post by: angelface555 on June 27, 2018, 09:40:16 PM
I'm thinking about that for the potluck on the 4th, Gloria!

Here's another good one from Eat* Live * &Run;

Crock Pot Pork and Apples

serves 4-6


Ingredients:

1.5 lbs pork chops

3 sliced apples {gala works nice}

1 yellow onion, thinly sliced

2 tbsp brown sugar

1 tbsp spicy mustard

salt and pepper to taste

Directions:

Place the pork chops at the bottom of your crockpot. Cover with remaining ingredients, place the top on and cook on low for about 6 hours. Season with additional salt and pepper to taste right before serving.

Time:

active time â€" 5 minutes

total time â€" 6 hours
Title: Re: What's For Dinner?
Post by: FlaJean on June 28, 2018, 12:32:18 PM
That pork and apples crockpot recipe sounds good.  I need to get the apples to give it a try.
Title: Re: What's For Dinner?
Post by: angelface555 on June 28, 2018, 01:31:12 PM
I often make a white gravy with or without pan drippings by mixing grease, milk, and flour along with salt and pepper. I rarely measure as it's like biscuits, a long time staple. However, I was glad to find this recipe for homemade, not from a powdered mix, brown gravy that's also easy and tastes good. I will use both homemade or boxed broth depending on time or what is in the freezer. It's from The Spruce, an ehow and home site.

What You'll Need
1/2 cup butter
1/2 cup all-purpose flour
1 clove garlic (finely minced)
4 cups cold high-quality beef broth
1/4 cup ketchup
1 teaspoon Dijon mustard
1 tablespoon ​Worcestershire sauce
Salt and black pepper to taste

How to Make It
In a saucepan, melt the butter over medium-low heat.
Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and smells like cooked pie crust.
Add the garlic and cook for 30 seconds.
Whisk in 1 cup of the cold beef broth and then add the ketchup, mustard, and Worcestershire sauce. Whisk until smooth. Then whisk in the remaining 3 cups beef broth.
Bring to a simmer, whisking constantly, and then reduce the heat to low and simmer for 20 minutes, stirring occasionally. Taste and season with salt and pepper.
Keep warm until ready to serve.
Title: Re: What's For Dinner?
Post by: Lindancer on June 28, 2018, 01:43:09 PM
This was sent to me about 40 years ago from Aunt Louise, in Langdale, Ala.
                                        Five Cup Fruit Salad
                                            1 c. coconut
                                             1c. pineapple ( drained)
                                            1 sm. can Mandarin oranges (drained)
                                             1 c. sour cream
                                             1 c. to 1 1/2 small marshmallows.
Title: Re: What's For Dinner?
Post by: angelface555 on June 28, 2018, 02:49:25 PM
Now that, Gloria sounds so good! Do you just mix it together? It sounds similar to what my mom used to make with chopped bits of jello and called ambrosia. Either way, it will probably make it onto my table soon!
Title: Re: What's For Dinner?
Post by: angelface555 on June 28, 2018, 03:00:34 PM
This is clipped from an advert by Lennox but the fruit salad looked so good for a light meal. It is simply spinach leaves with a topping of chopped walnuts, along with a couple of blackberries, some blueberries, raspberries and a few strawberries.


[attachimg=1]
Title: Re: What's For Dinner?
Post by: Mary Ann on June 28, 2018, 03:49:40 PM
Patricia, I think I've made ambrosia but with Cool Whip instead of sour cream.  I am sure the original recipe called for Whipped Cream.  Regardless of what was used, it was delicious.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on June 28, 2018, 04:52:07 PM
Looking back, she made it in more than one way. She used heavy whipping cream with a type of fruit salad similar to Gloria's recipe and also with sour cream and jello. Both were interchangeably called ambrosia. She would make sour cream with buttermilk and half and half. 

Then she would take tangerine pieces, pineapple pieces, nuts, to mix with the sour cream. She would let molded orange or lemon or lime jello partially set and then stir & mix in the cream & fruit and put back in the fridge to stay ice cold. Unfortunately, I don't remember any amounts used or more complete instructions, but it was also delicious. 
Title: Re: What's For Dinner?
Post by: angelface555 on June 28, 2018, 04:59:16 PM
I found this which is similar but a sweeter version. I think I would like mom's less sweet version better even if more labor-intensive than the second recipe.;

Jello Sour Cream Fruit Salad
https://www.keyingredient.com/recipes/1209865033/jello-sour-cream-fruit-salad/

PREP TIME

5
minutes

TOTAL TIME

65
minutes

SERVINGS

4
servings

Ingredients
1   small container Cool Whip
1   cup sour cream (½ pint)
1   box (4-ounce) flavored jello (match it to your desired fruit)
1   cup mini marshmallows
1   can fruit (match to jello flavor)   
Directions
Mix sour cream with jello until jello is dissolved well into sour cream.

Fold in Cool Whip.

Drain fruit and fold in fruit and marshmallows.  Refrigerate for about 1 hour if possible.

Enjoy!

Title: Re: What's For Dinner?
Post by: Lindancer on June 28, 2018, 09:07:52 PM
Patricia, I just bought spinach salad mix yesterday, and a lot of fruit, plums, sliced watermelon cherries and peaches, I think I am all set for the weekend

Mary Ann, I have a lot of recipes for jello salads, which I like.
Title: Re: What's For Dinner?
Post by: Mary Ann on June 28, 2018, 10:08:00 PM
I used to take some Jell-o (any flavor) and I'd use the juice of a can of fruit cocktail as part of the liquid.  I'd let the Jell-o set part way, add the fruit cocktail and some Cool Whip (don't remember the amount but I think it was the small container) and let it set.  It made a good salad, even a dessert.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on July 06, 2018, 10:29:17 PM
Gloria, you sound like me in your grocery shopping. Today while at Safeway, I bought a large bag of Washington Bing Cherries. They are in the fridge to stay chilled and are so sweet! Delicious! I also have some peaches, pears, and nectarines.

That sounds good MaryAnn, except I don't like the cool whip as it's chemicals upset my stomach. Whipping cream is just a few cents more. I also will cut some stone fruits in slices and put some feta or bleu cheese crumbled on top.

The following is a delicious no-cook treat for these hot summer days; Watermelon Sorbet. There are some steps but it is actually easier and faster than it sounds printed out.

You need;
1 cup granulated sugar

1/2 cup water

7 cups of watermelon, cubed

1 tablespoon lemon juice

Step 1: Make Sugar Syrup
In a small saucepan, combine the sugar and water over medium heat. Bring the mixture to a rolling boil and allow it to boil out for 5 minutes to form a thick syrup. Turn off the heat and set aside.

Step 2: Blend Watermelon
Place the cubed watermelon into a large blender or food processor. Blitz on high speed until it forms a smooth juice. Pour the watermelon juice into a large mixing bowl. Stir in the lemon juice.


Step 3: Add Sugar Syrup
Pour the sugar syrup into the bowl with the watermelon juice. Stir evenly until combined.

Pour the sorbet into a large dish or container and cover it with a layer of plastic wrap. Freeze until almost firm, about 4 to 5 hours.

Step 4: Re-blend Sorbet
Remove the sorbet from the freezer. Use a large metal spoon to break it up into rough chunks. Transfer the chunks back into the blender or food processor. Quickly process until the sorbet is soft and icy, no more than 30 seconds. Pour the sorbet into a metal loaf tin. Cover it with a layer of aluminum foil and re-freeze until firm, about 3 hours.

Step 5: Serve
Serve and enjoy the Watermelon Sorbet! Keep it covered and stored in the freezer for up to 2 months.
Title: Re: What's For Dinner?
Post by: angelface555 on July 06, 2018, 11:53:49 PM
All about, brines, marinades and other ways to cook, grill or fix meats the easy flavorful way according to Swanson. It includes an easy wheel-shaped chart.

https://www.campbells.com/swanson/whats-fresh/high-steaks-grilling-brines-marinades/?utm_source=newsletter&utm_medium=email&utm_campaign=swanson-creative-cooking-f18-7-6
Title: Re: What's For Dinner?
Post by: so_P_bubble on July 07, 2018, 03:21:41 AM
that sorbet sounds delicious, especially when buying a too big watermelon :)
Title: Re: What's For Dinner?
Post by: angelface555 on July 08, 2018, 11:48:16 AM
https://www.365daysofcrockpot.com/slow-cooker-cajun-sausage-potatoes-and-green-beans/?utm_source=MadMimi&utm_medium=email&utm_content=Summer+must+haves___&utm_campaign=20180707_m146170267_Summer+must+haves___&utm_term=++Slow+Cooker+Version++


An easy one pot meal of cajun-style andouille sausage, quartered red potatoes, fresh green beans and sliced mushrooms. Drizzle the buttery broth over the potatoes for maximum flavor.

INGREDIENTS
1/2 cup chicken broth
1 (12 oz) package cajun style andouille sausage
1 1/2 pounds (24 oz) red potatoes
1 1/2 pounds (24 oz) green beans
1/2 pound (8 oz) white mushrooms
4 tsp cajun seasoning
3/4 tsp kosher salt
1/2 tsp black pepper
4 Tbsp butter
INSTRUCTIONS
Pour chicken broth into slow cooker.
Cut sausage into thin quarter inch slices. Cut red potatoes into 1 inch cubes or chunks. Wash and trim the ends of the green beans. Quarter the mushrooms. Add the sausage, potatoes, green beans and mushrooms into the slow cooker.
Sprinkle the cajun seasoning, salt and pepper into the pot. Toss with a spoon. Cut the butter into 8 pieces and toss them into the slow cooker.
Cover and cook on low for 4 hours, or until potatoes are tender.
Gently stir the contents of the pot. Scoop onto serving plates or bowls and enjoy.
NOTES
I used my 6 quart oval Kitchenaid slow cooker.*

I don’t like cajun seasoning. If you’re not a fan of cajun seasoning your could use kielbasa sausage instead of andouille and use a different seasoning like montreal chicken seasoning or lemon pepper seasoning.

Where did you find your sausage? There are all sorts of types of sausage. For example chicken sausage with apples or kielbasa sausage. They look like plump hot dogs and come in a 12 ounce package. Really you could use any kind of sausage that you want. I chose an andouille cajun style sausage. I found mine in the grocery store by the bacon and other cured meats.

Can I use canned green beans? No. Don’t do it! Fresh green beans taste so great in this meal so use fresh. Plus canned green beans would get really mushy.

I don’t like mushrooms. It’s fine. You don’t have to add mushrooms in. You can definitely leave them out.

Can I use another type of potato besides red potatoes? You can. Yellow potatoes will cook at the same rate as red potatoes. Russet potatoes will take a bit longer and I would peel the russet potatoes if I were you. Add 1 hour to the cooking time for russet potatoes.
Title: Re: What's For Dinner?
Post by: angelface555 on July 08, 2018, 11:58:41 AM
https://www.tasteofhome.com/recipes/curried-egg-salad/


Total Time
Prep/Total Time: 15 min.

Makes
6 servings

Ingredients
1/2 cup mayonnaise
1/2 teaspoon ground curry
1/2 teaspoon honey
Dash ground ginger
6 hard-boiled large eggs, coarsely chopped
3 green onions, sliced
6 slices whole wheat bread
Tomato slices and cracked pepper, optional

Directions
Mix first four ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.
Health Tip: A simple switch to low-fat mayonnaise will save 100 calories and more than 10g fat per serving.
Nutrition Facts
1 open-faced sandwich: 273 calories, 20g fat (4g saturated fat), 188mg cholesterol, 284mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 10g protein.
Title: Re: What's For Dinner?
Post by: angelface555 on July 11, 2018, 01:59:01 PM
HOMEMADE CROUTONS INGREDIENTS:
To make homemade croutons, you just need three main ingredients:

Bread: Ideally at least a day or two old, any variety will do.
Olive oil: Or melted butter, if you prefer.
Seasonings: Totally up to you!  I always, always add garlic powder to my croutons.  Plus salt and black pepper.  But any other seasonings are up to you!  I often turn to Italian seasoning or blackening seasoning, and will occasionally sprinkle on some Parmesan cheese too.

HOW TO MAKE CROUTONS:
Simply:

Dice your bread: Choose whatever size of cubes you prefer, either cut with a knife or torn into small chunks by hand.  It’s just important that the croutons be uniformly sized so that they cook evenly.
Toss with oil and seasonings: In a large bowl, drizzle the bread evenly with the oil and seasonings.  Then toss until evenly combined.

Spread out on a baking sheet: Turn the croutons out onto a parchment-covered baking sheet, and spread out in a single layer.

Bake until crispy: Flipping the croutons once halfway through baking.  Then baking until they croutons reach your desired level of crispiness.  (If they start to get too brown, lower the heat and let them bake lower and slower.)

Serve or store: Then serve immediately.  Or let the croutons cool until they reach room temperature, then store in a sealed container for up to 2 weeks.

WAYS TO USE HOMEMADE CROUTONS:
Some of my favorite ways to use homemade croutons include:

Salads: Especially any kind of Caesar salad, or my favorite Everyday Salad.

Soups: Especially hot tomato soup, or authentic Spanish gazpacho (recipe coming soon!)
Stuffings/Casseroles: Especially around the holidays

And of course, anytime you need breadcrumbs, just use a rolling pin or food processor to break those croutons up into your preferred size of breadcrumbs.

https://www.gimmesomeoven.com/how-to-make-homemade-croutons/
Title: Re: What's For Dinner?
Post by: angelface555 on July 11, 2018, 02:39:18 PM
From Taste of Home, another way to use those croutons;

Total Time
Prep: 25 min. + chilling

Makes
12 servings (2 cups each)

Ingredients
1-1/2 cups canola oil
2/3 cup tarragon vinegar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 pound fully cooked ham, chopped
1/2 pound cooked turkey, chopped
1/2 pound cooked roast beef, chopped
1/2 pound thinly sliced hard salami
1/2 pound sliced pepperoni
1 medium head iceberg lettuce, torn
2 medium tomatoes, seeded and chopped
2 to 3 Italian rolls, cubed
2 cups shredded part-skim mozzarella cheese

Directions
In a large bowl, whisk the first five ingredients. Cover and refrigerate 1 hour.
Just before serving, whisk dressing again. Add meats, lettuce, tomatoes, cubed rolls, and cheese; toss to coat.
Title: Re: What's For Dinner?
Post by: angelface555 on July 11, 2018, 02:45:28 PM
Another no cook for those hot days menu, Raspberry, Pecan, Chicken Salad;

Both this recipe and the one above can be reduced in size for smaller servings or customized for personal taste.

Total Time
Prep/Total Time: 15 min.
Makes
Six servings

Ingredients
One carton (6 ounces) orange yogurt
1/2 cup mayonnaise
1/4 teaspoon Chinese five-spice powder
3 cups cubed cooked chicken
Two green onions, chopped
1/4 cup sliced celery
1/4 cup chopped pecans, toasted
1 cup fresh raspberries
12 slices multigrain bread

Directions
In a large bowl, mix yogurt, mayonnaise, and five-spice powder. Stir in chicken, green onions, celery, and pecans. Gently stir in raspberries. Serve on bread.

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Title: Re: What's For Dinner?
Post by: angelface555 on July 12, 2018, 05:29:54 PM
Thirty Days of Salads from Taste of Home;

https://www.tasteofhome.com/collection/30-days-of-salads/view-all/?_cmp=healthy&_ebid=healthy7122018&_mid=230812&ehid=30E099BB5C2C1435CEDC63159519DB2F2E9A89DA

Title: Re: What's For Dinner?
Post by: so_P_bubble on July 13, 2018, 03:19:32 AM
Some great ideas there.  I usually do not eat  chickpeas though they are most healthy, but here are some suggestions that I'll have to try.
Title: Re: What's For Dinner?
Post by: angelface555 on July 13, 2018, 01:05:39 PM
Thanks, Bubble, I'm going to bow out and let someone else take a few turns after this last recipe post. Chickpeas in a mash make a great filler in meats or some vegetable dishes.

Roasted Red Potato Salad

Total Time
Prep: 40 min. + chilling
Makes
6-8 servings

Ingredients
2 pounds red potatoes, cut into 1-inch cubes
One medium onion, chopped
Four large hard-boiled eggs, sliced
Six bacon strips, cooked and crumbled
1 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika, optional

Directions
Place the potatoes in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 25-30 minutes or until tender and golden brown, stirring occasionally. Cool for 15 minutes.
Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, salt, and pepper. Toss to coat. Cover and refrigerate for several hours or overnight. Sprinkle with paprika if desired.

25 cucumber salads links

https://www.tasteofhome.com/collection/cucumber-recipes-to-make-this-summer/view-all/?
Title: Re: What's For Dinner?
Post by: Joy on July 13, 2018, 05:16:51 PM
I make hummus from chick peas, that I pulse in my little food processor until they are all mashed up.  Then I add a couple spoonfuls of Gazebo Room Greek salad dressing.  Let it chill and use as a dip for chips or veggies.  I prefer this over the bought kind.

Joy
Title: Re: What's For Dinner?
Post by: so_P_bubble on July 14, 2018, 03:21:35 AM
Gazebo Room Greek salad dressing? Never heard of it!  Hummus here is served everywhere: restaurant, cafeteria, little stands on the street.  I never could get used to it.  They usually add to it some tehina.
Title: Re: What's For Dinner?
Post by: angelface555 on July 14, 2018, 02:08:44 PM
Okay, I have never heard of either so I Googled.

" Gazebo Room Salad Dressings
https://gazeboroom.com/
Welcome to the official website of Gazebo Room Salad Dressings and Marinades, ... “Gazebo Room Greek Salad Dressing is hands down, absolutely the BEST!"
‎Find a Retailer · ‎Menu · ‎Gazebo Room Blogger Recipes · ‎Recipes 


"When people in the US hear tahini, they think hummus, falafel, shawarma and a sauce with some lemon and garlic. In Israel and the Middle East it's called tehina, not tahini, and tehina is used in many, many different ways. ... Soom Foods tehina is subtly both sweet and savory at the same time."   
Title: Re: What's For Dinner?
Post by: angelface555 on July 14, 2018, 02:15:17 PM
On further investigation, that salad dressing is only sold in the continental US, mainly in the west but in some northeastern states. And Bubble, I found my term in falafel but I have seen jars of labeled Tahini on store shelves, I've just never known what it was or for.
Title: Re: What's For Dinner?
Post by: Joy on July 14, 2018, 06:27:30 PM
Patricia and Bubble,  I live in Maryland, which is one of the middle Atlantic states and I have been using the Gazebo Room Greek dressing for a long time.  I looked at the website and don't remember seeing all those different varieties.  It just might be I have just never noticed them before.  I only go looking for the one that I use.  I have only used it as a salad dressing and not a marinade.  I agree that it is one of the best.

I have used Tahini before, but can't remember in what.  I think it is like a  paste, but I don't remember why I bought it and don't even remember using it.

I had a big Greek salad last night and will fix another one tonight.  I love Feta cheese and always use a lot of that crumbled up on it.  I don't have any black olives or I would add them. I always forget to buy them, but most of the ones I have gotten out do have the black olives. 

I need to get some dinner.  I am making myself hungry.  I order my groceries from Walmart online and my DIL picked up an order for me last night.  I got 2 huge beefsteak tomatoes that came 2 to a package.  They were huge and so good.  I usually don't think much of Walmart's produce, but here lately, the little bit that I order form them has been pretty good.   I was hoping to get to an Amish market this morning for some more produce, but I didn't get to go. 

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on July 14, 2018, 06:42:30 PM
Joy, my mistake, I was going by color. It is sold in the continental states excluding at this time Alaska and Hawaii.


[attachimg=1]
Title: Re: What's For Dinner?
Post by: angelface555 on July 14, 2018, 06:50:11 PM
I love feta cheese and am able to buy it locally as well as in the mall grocery brands. You can buy the local versions made out of cow, goat or sheep's milk. I believe I like the sheep version best presently. Besides the many regular farms, I like to use organic as it's only me to buy for and I purchase a summer share yearly. "local/organic food from farmers markets, family farms, CSAs, farm stands, and pick-your-own produce near Fairbanks, AK. ... June through September. Share member pickup is at the farm once a week."

https://localharvest.org/fairbanks-ak/farms


I purchase shares at

https://www.localharvest.org/calypso-farm-and-ecology-center-M5197
Title: Re: What's For Dinner?
Post by: so_P_bubble on July 15, 2018, 02:19:30 AM
Tehina is made  with grounded sesame seeds and that is most healthy.
Title: Re: What's For Dinner?
Post by: so_P_bubble on July 25, 2018, 10:39:10 AM

Cooking recipes discussion
HERE (https://www.seniorsandfriends.org/homemaking-food-gardening/cooking-recipes-555/msg135146/#msg135146)
Title: Re: What's For Dinner?
Post by: so_P_bubble on July 25, 2018, 11:05:10 AM

Message from Oldiesmann
HERE (https://www.seniorsandfriends.org/site-announcements/fyi-server-move-553/msg135117/#msg135117)
Title: Re: What's For Dinner?
Post by: JeanneP on July 28, 2018, 02:08:46 PM
Just checking to see if working O.k. Looks like we have a new place to post recipes.
Title: Re: What's For Dinner?
Post by: so_P_bubble on July 29, 2018, 03:00:04 AM
yes, new recipes discussion but we still can talk about our meals, new planned menus, restaurant dishes here. Right now I eat more yogurt, ice cream or salads than real cooked meals:  it is so hot...
Title: Re: What's For Dinner?
Post by: angelface555 on July 29, 2018, 02:26:52 PM
They're already doing the same at the other cooking/recipe disscusion. It doesn't make sense to me to have two. Perhaps Jane forgot about this one when suggesting the other?
Title: Re: What's For Dinner?
Post by: Mary Ann on July 29, 2018, 03:36:18 PM
When the subject came up, I think I was the only one who mentioned this folder and no one agreed with me.  As this folder brought on some recipes, the other one will gradually include meals. 

We used to have a Music, Music, Music folder.  Someone brought up another folder that included the same type of music and now the first one is not used anymore.

I don't care which way things go, but we should be careful to not duplicate something that is already here.

Mary Ann
Title: Re: What's For Dinner?
Post by: MaryTX on July 29, 2018, 03:57:01 PM
Mary Ann, I would like a folder like we had on SeniorNet with just tried and true or old fashioned recipes (like the Mayonnaise Chocolate Cake) and an index like Larry is working on.  If I want a salad recipe for example, I could go directly to it, not look thru pages and pages for one someone had posted weeks or months ago. 

The internet has probably thousands of different recipes, and many of them aren't good.  That's why I like tried and true ones.

Mary
Title: Re: What's For Dinner?
Post by: Mary Ann on July 29, 2018, 04:21:01 PM
MaryTX, I remember that folder and for a long time the name showed up on the left side of my screen when in SN and/or S&F.  When I watched the Food Channel more, I printed some of their recipes that fit our tastes.  I seldom watch that channel now and as I don't cook, we don't need recipes.  Tom is more likely to cook "by guess or by gosh" so he doesn't want them.  I think one of his DIL might like them some day.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on July 29, 2018, 05:28:17 PM
If one is going to be merely a recipe index, (Which Larry has said he's working on now); then will one be the recipe explanation minus the recipe, (Which would be in the index?)?

In the old SeniorNet, Rae had it set up that in the discussion folder, there was both an index and the recipe listed in the discussion. Rae used the name of the recipe as a link to it in the preceding index. She would periodically place the listed recipes in the index and then stated that she was tired of keeping up with the index.

So far both, "What's for Dinner" and the new "Recipes" forum have both recipes and discussion about the recipes.
Title: Re: What's For Dinner?
Post by: Lindancer on August 01, 2018, 01:19:28 PM
Patricia, I sent you a card yesterday,   Now I have a question a neighbor just gave me a large thin piece of wild Alaskan salmon, I have cooked thick salmon steaks, would I cook this any different?  Anyone can chime in.
Title: Re: What's For Dinner?
Post by: angelface555 on August 01, 2018, 02:43:05 PM
Thanks for the card, Gloria! I haven't been to my email yet this morning.

Gloria, wild Alaskan salmon is thin rather than thick as thick means it is farmed Atlantic salmon.

I usually take out the salmon from the fridge about fifteen to twenty minutes early. Rinse in cold water and pat dry with paper towels. Let the pan heat up first and drizzle a thin coat of oil in the hot pan. When small drops of water sizzle in the oil, its ready for the salmon. Place it in the pan, without moving it for five minutes and then gently flip to cook the other side. You'll know its ready when three fourths down, the color has changed from deep red to pink. The less handling the better.

For the oven, heat to 400 degrees. Place the salmon on a thinly oiled pan or on parchment paper. Sprinkle with salt, pepper, and your preferred other seasonings. Place in the top half of the oven and cook for ten minutes.
Title: Re: What's For Dinner?
Post by: angelface555 on August 01, 2018, 05:13:18 PM
Gloria, I'm sorry. I didn't see your card but I certainly appreciate the thought!

This homemade Cajun Seasoning recipe is the perfect blend of zesty, spicy, savory flavors that are sure to kick any dish up a delicious notch.

CAJUN SEASONING INGREDIENTS:

paprika
kosher salt
garlic powder
ground black pepper
ground white pepper
onion powder
dried oregano
cayenne
thyme

HOW TO MAKE CAJUN SEASONING:
To make Cajun seasoning, simply mix all of the spices up in a jar and cover with a lid.  Then the seasoning blend should keep for up to 1 year.

YIELD: ABOUT 3/4 CUP
CAJUN SEASONING

TOTAL TIME: 5 MINS PREP TIME: 5 MINS COOK TIME: 0 MINS

INGREDIENTS:
3 tablespoons paprika
2 tablespoons fine kosher salt
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 tablespoons onion powder
1 tablespoon dried oregano
1 tablespoon cayenne
1/2 tablespoon dried thyme

DIRECTIONS:
Mix all ingredients together in a bowl or spice jar until evenly combined.

Use immediately, or store in a sealed container for up to 1 year.

https://www.gimmesomeoven.com/cajun-seasoning/

Title: Re: What's For Dinner?
Post by: JeanneP on August 22, 2018, 12:46:26 PM
Now I made the Ice cream bread and didn't like it. Used a little to make sort of a small bread pudding wth Apple  sauce and yogurt .  Throw rest away.
Title: Re: What's For Dinner?
Post by: angelface555 on August 22, 2018, 01:51:35 PM
Easy Sweet & Sour Meatballs

Prep/Total Time 30 Min. Serves 6

Ingredients
One can (20 ounces) unsweetened pineapple chunks
One package (12 ounces) frozen fully cooked homestyle or Swedish meatballs, thawed
One large green pepper, cut into 1-inch pieces
Three tablespoons cornstarch
1/3 cup cold water
Three tablespoons cider vinegar
One tablespoon soy sauce
1/2 cup packed brown sugar
Hot cooked rice, optional
Thinly sliced green onions, optional

Directions
Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice if needed to measure 1 cup. In a large skillet over medium heat, cook the meatballs, green pepper and juice mixture until heated through.
In a small bowl, combine the cornstarch, cold water, vinegar and soy sauce until smooth. Add brown sugar and reserved pineapple to the pan; stir in cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. If desired, serve with rice and top with green onions.
Title: Re: What's For Dinner?
Post by: Lindancer on August 22, 2018, 02:43:03 PM
Patricia, sounds good, think I will try it the next time I buy chopped meat
Title: Re: What's For Dinner?
Post by: angelface555 on August 22, 2018, 05:17:26 PM
Thanks Gloria!
Title: Re: What's For Dinner?
Post by: Mary Ann on August 22, 2018, 05:51:27 PM
Patricia, I think the recipe sounds good, too, and is something I would eat.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on August 22, 2018, 07:56:27 PM
MaryAnn, it has all the pluses, easy, convenient and leftovers! âœ"
Title: Re: What's For Dinner?
Post by: Mary Ann on August 22, 2018, 08:11:11 PM
Patricia, I'll check the ingredients for the next store pickup.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on August 23, 2018, 02:49:03 PM
easy slow cooker spaghetti sauce and spaghetti squash

https://www.365daysofcrockpot.com/easy-slow-cooker-spaghetti-sauce-and-spaghetti-squash/?utm_source=MadMimi&utm_medium=email&utm_content=easiest+%28and+tastiest%29+spaghetti+sauce&utm_campaign=20180823_m146818640_easiest+%28and+tastiest%29+spaghetti+sauce&utm_term=++Slow+Cooker+Version++

Prep Time: 10 minutes
Cook Time: 4 hours   
Yield: 4-6 servings    
Category: Meatless     
Method: Slow Cooker  (Or a large pot on low for the back of the stove.)   
Cuisine: Italian

INGREDIENTS
1 (28 oz) can crushed tomatoes
4 Tbsp butter
1 tsp onion powder
1 tsp garlic powder
1/2 tsp kosher salt
Optional: 1 spaghetti squash

INSTRUCTIONS
Add tomatoes, butter, onion powder, garlic powder and salt to the slow cooker.

If using a spaghetti squash, cut the spaghetti squash in half crosswise. Scoop out the seeds and gunk with a spoon. Place the spaghetti squash halves in the slow cooker on its side.

Cover the slow cooker and cook on low for about 4 hours, or on high for 2-3 hours (depending on your slow cooker and how hot it cooks).

When the squash reaches your preferred texture remove it with tongs from the slow cooker. Use a fork to shred the flesh into long spaghetti-like strands.

Use an immersion blender to blend the spaghetti sauce to desired consistency. (Immersion blender Optional)
Serve sauce over squash or spaghetti and top with parmesan cheese.
Title: Re: What's For Dinner?
Post by: FlaJean on August 23, 2018, 06:44:36 PM
Patricia, that Meatball recipe sound good.  Saved that recipe and will make it soon.  I already have some frozen meatballs and canned pineapple.
Title: Re: What's For Dinner?
Post by: angelface555 on September 04, 2018, 12:20:03 PM
Pineapple, Onion, and Pepper Salsa from the Chowhound


   1: Cut a pineapple into small, half-inch by half-inch cubes.
   2: Cut red and green peppers into small pieces.
   3: Dice onions, and mix all ingredients.
   4: Add a few spoonfuls of a simple canned salsa or a basic pico de gallo.

Want to make it more difficult? Brush the pineapple with oil and grill it until charred.

Peach and Prosciutto Caprese Salad

Change one ingredient within a classic and people will think you rewrote history.

    1: Mix olive oil, vinegar, and salt to make a simple dressing.
    2: Slice firm peaches into rounds.
    3: Cut prosciutto into smaller pieces, longways.
    4: Top the peaches with mozzarella and basil.

Want to make it easier? Skip the prosciutto. Buy your mozzarella at Trader Joe’s.
Title: Re: What's For Dinner?
Post by: alpiner1 on September 04, 2018, 07:40:06 PM
Tater Tot Casserole
shredded chicken
can of cream of mushroom soup
can of cream of celery soup
1/4 can of water
bag of frozen vegetables ( I use a bag of broccoli , carrots & cauliflower)
1-1/2 cups shredded cheese
can of sliced waterchestnuts
jar of marinated artichokes

Combine all & pour into a pan sprayed 9 X 13 inch baking dish . Place tater tots on top & bake at 350F until hot & bubbly in the center .
Title: Re: What's For Dinner?
Post by: angelface555 on September 09, 2018, 02:32:47 PM
Ham & Cheese Cornmeal Morning Muffins from Platter Talk

https://www.plattertalk.com/ham-and-cheese-morning-muffins/?utm_source=newsletter&utm_medium=email&utm_campaign=september_eats_from_platter_talk&utm_term=2018-09-09

Ham and Cheese Cornmeal Morning Muffins

These cornmeal muffins make for a great breakfast while on the go and are perfect for back-to-school lunches or on-the-go work meals.

Course Breakfast
Cuisine American
Keyword Back to School, Lunch, muffins, On-the-Go

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 209 kcal
Author Dan

Ingredients

    1 1/4 cup unbleached flour
    3/4 cup cornmeal
    1/4 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup milk
    2 large eggs
    1/3 cup corn oil
    1 cup finely diced ham
    1/2 cup shredded cheddar cheese
    1/2 cup finely chopped chives or green onions


Instructions

    Pre-heat the oven to 375°.
    Spray a 12-cup muffin pan with non-stick spray.
    Using large mixing bowl and whisk, combine he flour, cornmeal, sugar, baking powder, baking soda, and salt.
    In separate bowl, combine the milk, eggs, and oil, then pour the mixture into the dry ingredients and stir until blended.
    Fold in the ham, cheese and chives.
    Pour batter into muffin pan, evenly distributing among cups.
    Bake muffins about 20 minutes until tips are lightly browned.
    Allow to cool on wire rack for 5 minutes, then remove from pan to allow to cool completely.

Recipe Notes

Batter can be prepared the night ahead and refrigerated in sealed container, to save time for morning baking.
Muffins can be frozen for up to 3 months for quick reheating.
Title: Re: What's For Dinner?
Post by: angelface555 on September 09, 2018, 03:04:10 PM
I have a comfort food that while not altogether healthy, it reminds me of my childhood and raising my child. While I enjoy the therapeutic chopping involved, you can buy frozen already chopped packages of onions and potatoes and or meats. You can buy any and all items prechopped or prepared. Its an excellent base for other options you might prefer in spices, veggies, cheese or sauces such as gravy or however you might want to add in. I use a stovetop wok and just enough grease to keep food from sticking.

Basic Ingredients for one person, Its flexible, feel free to increase or decrease the amounts. For me, this is three, perhaps four meals.

Three small or three large potatoes, chopped or cubed, I like russets for this recipe.
One large white onion or use scallions, chopped fine
Salt/Pepper
Meat if desired, ground meat, ham or chicken cut up and diced

Instructions

Place a cast iron, wok or heavy pan on a burner set to high. (Nonstick pans tend to burn or smoke, and any scratches in the pan may leak chemicals into your food). You may need to use your stove top fan.
Chop potatoes and place in pan. Add grease, oil spray, etc. lightly just enough for a thin coating.
Chop and add onion
Add seasonings

With a wooden or silicone spatula, continuously stir and flip the vegetables. Once they are beginning to brown well, add your additions 

Sometimes I will add ground meat before the potatoes to brown, and if using commercial beef, you may want to drain ninety percent of the grease from the meat. In another pan, if making from scratch, mix the gravy. You can also use packaged sauces, or use the meat drippings to assemble your own. I like to sometimes combine white flour, dashes of salt, water and milk to make white gravy. This is indeed a versatile meal, and it freezes well.

It takes less time to make the dish then it took me to write it down.

Title: Re: What's For Dinner?
Post by: angelface555 on September 09, 2018, 04:07:34 PM
WOW! Who knew? I 've done so many of these. I always washed out the chicken under running cold water for example. Now I know better!

https://www.cookinglight.com/syndication/bad-kitchen-habits-from-mom?utm_source=cookinglight.com&utm_medium=email&utm_campaign=daily&utm_content=2018090912PM&eminfo=%7b%22EMAIL%22%3a%22XyEEYFyXlFRc6HI0TvrnxlRYfqTVf7fO%22%2c%22BRAND%22%3a%22CK%22%2c%22CONTENT%22%3a%22Newsletter%22%2c%22UID%22%3a%22CK_WKN_E7A49C64-F7D0-49EE-9A1E-5305597EBE66%22%2c%22SUBID%22%3a%22103807508%22%2c%22JOBID%22%3a%22875015%22%2c%22NEWSLETTER%22%3a%22WEEKLY_NEWSLETTER%22%2c%22ZIP%22%3a%2299701%22%2c%22COUNTRY%22%3a%22%22%7d
Title: Re: What's For Dinner?
Post by: larryhanna on September 10, 2018, 05:12:20 PM
Today I have posted a Recipe Index for both the "What's for Dinner" and the "Cooking Recipes" discussions.  I will endeavor to keep this Index up to date at least every few days.  In preparing this I found there is a character limit on an individual discussion that required I split the Index into the three parts and still leave room for later additions.  I have endeavored to get all of the links correct but should you find one that is incorrect please email me and tell me the name of the recipe and I will make the correction. 

Placing certain recipes in categories turned out to be quite a job and I realize that some probably could have been placed in other categories.  I am open to suggestions if you think a recipe should be re-categorized.
Title: Re: What's For Dinner?
Post by: angelface555 on September 11, 2018, 02:55:02 PM
Slow Cooker Pineapple Pork Tacos
Course: Dinner
Cuisine: Mexican

Slow Cooker Pineapple Pork Tacos on 100 Days of Real Food
Ingredients

    2 pounds pork shoulder or Boston butt roast
    1/2 onion, roughly chopped
    1/4 pineapple, peeled and roughly chopped
    Two limes, juiced
    Two tablespoons apple cider vinegar
    Four cloves garlic, crushed
    One jalapeno, seeded and roughly chopped
    Two teaspoons oregano
    One teaspoon cumin
    One teaspoon salt
    1/2 teaspoon pepper
    tortillas, diced pineapple, tomatillo salsa, sour cream, and cilantro, for serving

Instructions

Place pork shoulder in the bottom of slow cooker.

    Combine all ingredients in a blender, and blend until smooth. Pour over top of pork, cover with lid, and cook until meat is falling apart, 4 hours on high or 6 to 8 hours on low.

Shred meat with a fork, drain and serve with accompaniments.

Title: Re: What's For Dinner?
Post by: JeanneP on September 11, 2018, 09:24:54 PM
Larry.
It.s such a help having that recipe index. I make most every meal now using it. Thank you for taking time to keep it going.
Title: Re: What's For Dinner?
Post by: larryhanna on September 12, 2018, 09:41:04 AM
JeanneP, glad you and others are finding the Index helpful. I will try to keep it updated each day.  I just added the new recipe Patricia showed to the International section. 
Title: Re: What's For Dinner?
Post by: Lindancer on September 12, 2018, 10:53:34 AM
I also thank you for making things easier for us
Title: Re: What's For Dinner?
Post by: angelface555 on September 12, 2018, 11:26:33 AM
Thanks for the index, Larry. It will make searching for a recipe so much easier!
Title: Re: What's For Dinner?
Post by: angelface555 on September 12, 2018, 02:18:18 PM
Mac and Cheese, Comfort Food;   https://www.thespruceeats.com/macaroni-and-cheese-with-bacon-3058185

Mac & Cheese with Bacon

What You'll Need

    6 strips bacon
    8 ounces elbow macaroni (2 cups dry)
    5 tablespoons butter (divided)
    4 green onions (thinly sliced)
    Dash garlic powder
    1/4 cup all-purpose flour
    2 1/2 cups milk
    Kosher salt (to taste)
    Freshly ground black pepper (to taste)
    2 cups sharp cheddar cheese (8 ounces, divided)
    1 cup soft bread crumbs


How to Make It

    1: Place a large skillet over medium heat. When the skillet is hot, add the bacon.
    2: Cook until the bacon is browned and crisp, turning frequently.
    3: Remove the bacon to a paper towel-lined plate to drain. Set aside.
    4: Cook macaroni in boiling salted water following package directions.
    5: Drain the macaroni in a colander, rinse with hot water, and set aside.
    6: Heat oven to 350 F (180 C/Gas 4).
    7: Lightly grease a 2 1/2-quart baking dish.

    In a medium saucepan over medium heat, melt the 3 tablespoons of butter. Add the green onions and garlic powder. Cook, stirring, for about 1 minute.

    Add the flour and stir until well blended and smooth. Continue cooking, stirring, for 2 minutes.
    Gradually add the milk and cook, stirring, until thickened. Stir in salt and freshly ground black pepper, to taste.
    Set 1/2 cup of the shredded cheese aside and stir the remaining 1 1/2 cups of cheese into the sauce.

Continue cooking and stirring until the cheese has melted.
    Combine the cheese sauce with the drained macaroni and then spoon the mixture into the prepared baking dish. 
  Crumble the bacon and sprinkle it evenly over the top of the casserole.
    Sprinkle the reserved 1/2 cup of shredded cheddar cheese over the bacon.
    Melt the remaining 2 tablespoons of butter. Put the breadcrumbs in a small bowl and drizzle the butter over them. Toss the breadcrumbs lightly to coat with the butter.
    Sprinkle the crumbs over the cheese and bacon.
    Bake the macaroni and cheese casserole for 25 to 30 minutes, until lightly browned and bubbly.

This is taken from the following group of recipes for mac and cheese.

https://www.thespruceeats.com/macaroni-and-cheese-recipes-4153081?utm_campaign=ROD_food&utm_medium=email&utm_source=cn_nl&utm_content=14431799&utm_term=spruceeats-signup
Title: Re: What's For Dinner?
Post by: so_P_bubble on September 13, 2018, 04:26:03 AM
I bake something similar with slices of cocktail sausages instead of the bacon and without the butter and breadcrumbs. I think it is less fatty and just as tasty.
Title: Re: What's For Dinner?
Post by: angelface555 on September 13, 2018, 01:38:23 PM
Sounds good to me Bubble! I like to use different cheeses when I make mine, using white cheeses as often as yellow with lots of different spices.


I can't, no matter which way or how; cook bacon or make an edible pie crust.

So I buy a three-pound package of cooked large bacon crumbles and toss in an amount close to what I believe the recipe calls for.

When my daughter was young, I often put veggies in the mac and cheese for her to get her veggies without complaint. The oddest dislike from a child was from one of my next door neighbors and babysitter. Her son, same age as my daughter, literally hated chocolate and hated ice cream or sherbert. I never have, before or since seen that in a child.
Title: Re: What's For Dinner?
Post by: angelface555 on September 13, 2018, 03:19:40 PM
Easy Skillet Lemon Chicken Recipe;

https://www.themediterraneandish.com/easy-lemon-chicken/?utm_source=The+Mediterranean+Dish+Recipe+Updates&utm_campaign=fbf8a6afcd-Grilled+Lamb+Leg+with+Mint+Pesto_COPY_01&utm_medium=email&utm_term=0_a5845beec1-fbf8a6afcd-510856153

"Easy weeknight dinner! That’s the name of the game with this lemon chicken recipe. And don’t let the char marks fool you, I never even fired up the grill for this. A good ol’ skillet or grill pan is all you need!  Who’s in?
Boneless chicken takes on a great Mediterranean spice mixture and a citrus-garlic marinade. Quickly cooked in a skillet, this lemon chicken makes the perfect weeknight dinner. Recipe from themediterraneandish.com.
I have already made this lemon chicken recipe several times, and only now realized I hadn’t shared it on the blog yet! This one is so worth trying. And I don’t doubt, it will become one of your go-to weeknight meals.
Why this lemon chicken recipe works?
Of course, as the name implies, there is a lot of lemon going on here. But before the lemon hits, we cover the chicken with a quick spice mixtureâ€"dried oregano with coriander, cumin, and a hint of nutmeg. Then, we dunk the chicken in citrus-garlic marinade.
If you have the time, refrigerate the marinated chicken for up to 8 hours. But if that’s not possible, even leaving it in the spice mixture and marinade for 20 to 30 minutes will impart great flavor.
You can cook this chicken in any good o’l cast skillet or grill pan like this one. The finishing touch that is not to be missed is more lemon juice from perfectly grilled lemons!
What to serve with this Lemon Chicken?
Of course if you want to add vegetables to  this skillet chicken, you totally can. Make more of the same spice mixture to season some diced vegetablesâ€"I like a combination of zucchini, onions, and red peppers.
Or, try one of these awesome Mediterranean sides: Greek green beans, roasted Greek potatoes, or Lebanese rice. Add a traditional Greek Salad or loaded Balela Salad. If you’re into dips, definitely try this roasted garlic hummus.
Because this lemon chicken is so darn quick to cook, you should make any sides or salads before you begin cooking the chicken."

Ingredients
For Spice Mixture

    2 tsp /2 g dried oregano
    1 1/2 tsp / 3.9 g ground coriander
    1 1/2 tsp / 3.9 g ground cumin
    3/4 tsp/ 1.9 g ground nutmeg

For Marinade

    1/3 cup / 80 ml lemon juice
    1/4 cup / 60 ml Private Reserve extra virgin olive oil
    2 to 3 tsp / 5.6 g minced garlic

For Chicken

    1.5 lb (6 to 7 pieces) /681 grams boneless skinless chicken thighs (you can use chicken breast, see notes)
    Kosher salt and pepper
    1 large onion, diced
    2 lemons, halved
    Private Reserve Greek extra virgin olive oil
    Fresh parsley for garnish

Instructions

    In a small bowl, add the spices and mix to make the spice mixture. And in another bowl or large measuring cup, combine the lemon juice, olive oil and garlic to make the marinade.
    Pat chicken dry and season with kosher salt and pepper. Sprinkle generously with the spice mixture on both sides.
    Place chicken in a shallow glass container or dish. Add onions. Pour in the marinade, work the chicken a bit to make sure all the pieces are well covered with the marinade. Cover. At this point, you can leave it to marinate in room temperature for about 20 to 30 minutes, or if you have the time, refrigerate for up to 8 hours (this will ensure the most flavor.)
    When ready, heat a large cast iron skillet or grill pan like this one. Do not add oil yet. Add the lemon halves, flesh-side down to grill briefly. Remove grilled lemons and set aside for now.
    In the same skillet, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Using a pair of tongs, add chicken pieces in one layer (discard any remaining marinade). Raise heat to medium-high if needed and cook for 6 to 7 minutes on each side or until chicken is well cooked through (internal temperature should register 165 degrees F.)
    Transfer to a serving platter. Add the grilled lemons (which you can squeeze for a little more juice), and garnish with parsley. See notes for serving ideas.

Notes

Recipe note: you can use boneless skinless chicken breasts here instead of chicken thighs. Up to 3 chicken breasts, but be sure to cut them horizontally through the middle to create thinner cutlets. I also like to use a kitchen mallet to help tenderize the chicken breasts.

What to Serve Along? This lemon chicken is perfect with a side of Greek Green Beans, Greek potatoes, or Lebanese rice and a large Greek salad or Balela Salad. A little roasted garlic hummus makes the perfect starter. Be sure to prepare any sides or salads before you make the chicken, since it cooks pretty quickly.
   
Title: Re: What's For Dinner?
Post by: angelface555 on September 14, 2018, 02:17:16 PM
Amish Chicken Corn Soup

https://www.tasteofhome.com/recipes/amish-chicken-corn-soup/?_cmp=recipeoftheday&_ebid=recipeoftheday9142018&_mid=242712&ehid=30E099BB5C2C1435CEDC63159519DB2F2E9A89DA

Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future mealsâ€"one reason why soups are my favorite thing to make. â€"Beverly Hoffman, Sandy Lake, Pennsylvania

Total Time
Prep: 15 min. Cook: 50 min.
Makes
12 servings (about 4 quarts)


Ingredients

    One medium onion, chopped
    Two celery ribs, chopped
    1 cup shredded carrots
    2 pounds boneless skinless chicken breasts, cubed
    Three chicken bouillon cubes
    One teaspoon salt
    1/4 teaspoon pepper
    12 cups water
    2 cups uncooked egg noodles
    Two cans (14-3/4 ounces each) cream-style corn
    1/4 cup butter

Directions

    Place first eight ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered until chicken is no longer pink and vegetables are tender about 30 minutes.
    Stir in noodles, corn, and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

Title: Re: What's For Dinner?
Post by: angelface555 on September 16, 2018, 02:01:34 PM
From The Mediterranean Dish

Sheet Pan Paprika Chicken and Vegetables

It all begins with simply seasoning the chicken with salt and letting it be for a bit, allowing the flavoring process to begin. And while that takes place, we go to work on the rest. A quick mixture of warm spices (paprika, coriander, and allspice) with lots of garlic, olive oil, and lemon juice, makes a delicious paste to coat the chicken.

We’re not shy in using spices here, particularly our all-natural sweet Spanish paprika. If you’re not familiar, paprika is a mild chili powder made by grinding sweet red paprika chilies after the seeds have been removed. It provides a beautiful orange hue and a sweet peppery aroma.  Not an overwhelming spice, but gives a lot of depth to this autumn-inspired sheet pan chicken.


The point of a sheet pan meal is to keep dishes to a minimum, right? And you really probably don’t need much more to serve along. I often start with a salad like a fattoush or a Mediterranean salad. And I throw some warmed pita bread next to it. If you like, make a side of quick, plain couscous, or Lebanese rice.

Prep Time: 15 mins Cook Time: 35 mins Yield: 6

Ingredients

    6 chicken thighs, bone in, skin on
    Salt
    1 lb Brussels sprouts, trimmed and halved
    2 sweet potatoes, peeled and cubed
    2 shallots, peeled and quartered
    Olive Oil
    10 garlic cloves, crushed into a paste
    Private Reserve Greek Extra Virgin Olive Oil
    1 tbsp fresh lemon juice

Spice Mixture

    2 tbsp sweet Spanish Paprika, divided
    1 tsp ground coriander, divided
    1 tsp allspice, divided

Instructions

    Pat the chicken dry and salt generously on both sides. Set aside at room temperature for a few minutes while you prepare the rest of the ingredients (ideally 30 minutes, if you have the time).
    Preheat oven to 425 degrees F.
    Place sprouts, potatoes, and shallots on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss.
    Now, in a small bowl mix the spices together.
    Sprinkle 1 1/3 tbsp of the spice mixture on top of the veggies.
    To the remaining spice mixture, add the garlic, lemon juice, and 3 tbsp extra virgin olive oil. Stir to combine into a paste. Coat the chicken with this paste on both sides and also underneath the skin (lift the skin up and add the spice paste, this is important for flavor).
    Nestle the chicken pieces in with the vegetables on the sheet pan.
    Roast in heated oven until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35 minutes or so). Enjoy! 

Title: Re: What's For Dinner?
Post by: so_P_bubble on September 17, 2018, 10:48:08 AM
a dish I do often, I did not know it had a name! I use zucchini, eggplant and bell peppers as vegs with it, never cabbage  or sprouts.  It is yummy and left overs reheated are even better.
Title: Re: What's For Dinner?
Post by: angelface555 on September 17, 2018, 11:40:23 AM
I've done a similar one for years as well Bubble! I guess we need to start a blog and name our creations first!   ;D  The blog author is Egyptian.

Pennsylvania Pot Roast from A Taste of Home

Total Time
Prep: 10 min. Cook: 5 hours
Makes
Six servings

Ingredients
    One boneless pork shoulder butt roast (2-1/2 to 3 pounds), halved
    1-1/2 cups beef broth
    1/2 cup sliced green onions
    One teaspoon dried basil
    One teaspoon dried marjoram
    1/2 teaspoon salt
    1/2 teaspoon pepper
    One bay leaf
    Six medium red potatoes, cut into 2-inch chunks
    Four medium carrots, cut into 2-inch chunks
    7 to 8 fresh mushrooms, quartered
    1/4 cup all-purpose flour
    1/2 cup cold water
    Browning sauce, optional

Directions

    Place roast in a 5-qt. slow cooker; add the broth, onions, and seasonings. Cook, covered, on high for 4 hours. Add the potatoes, carrots, and mushrooms. Cook, covered, on high 1 hour longer or until vegetables are tender. Remove the meat and vegetables; keep warm. Discard bay leaf.
    In a saucepan, combine flour and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with roast and vegetables.
This recipe is another great recipe that you can play around with, make it your own!

   
   
Title: Re: What's For Dinner?
Post by: Lindancer on September 17, 2018, 01:01:52 PM
I am making a spinach casserole in the crock pot, never tried it before, so will let you know how it came out. I am low on iron, as I had the iron infusion last week, so looking for different dishes with greens
Title: Re: What's For Dinner?
Post by: angelface555 on September 17, 2018, 01:16:18 PM
Thanks, Gloria, I'm certainly interested as I use spinach more than others such as kale or chard.
Title: Re: What's For Dinner?
Post by: angelface555 on September 19, 2018, 12:58:00 AM
DIY Taco Seasoning from Fox & Briar;

"Making your own DIY Taco Seasoning couldn’t be easier!  Once you make your own, you will never go back to store-bought again! I have been a big fan of bulk spices for a long time.  Once you start buying spices from the bulk section, rather than in the little jars, you quickly realize that not only is it cheaper, but the spices are fresher â€" so much fresher that you will start to wonder if what you were getting in those expensive, prepackaged bottles was even the same thing! 

That is the main reason I started making my own taco seasoning, instead of buying it in the little packets. Of course, another benefit of making your own taco seasoning is that you have total control over the end result.  If you really love a certain spice, you can add more, or if you aren’t a fan of something, you can use less or leave it out.  And not to mention the sodium content!  Those packets at the store are usually packed with sodium, and when you make your own mix you have full control over how much salt goes into the mix."

9Ingredients
40Calories
5Minutes

Ingredients
servings:

    1 tablespoon chili powder
    2 teaspoons paprika (I like to use smoked paprika)
    1 teaspoon cumin
    1 teaspoon oregano
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder
    1/4 teaspoon kosher salt
    1/4 teaspoon black pepper
    1/4 teaspoon red pepper flakes

Instructions

    Mix all the spices together.
    Store in a glass container with a lid.

Notes
Makes about 3 tablespoons.
Title: Re: What's For Dinner?
Post by: angelface555 on September 19, 2018, 12:29:18 PM
Maine Wild Blueberry Pie

Total Time: 60 mins.
Yield: 8 servings

Filling:
Ingredients

    5 cups fresh wild blueberries
    3 tablespoons flour
    1/2 cup sugar
    1/2-1 teaspoon lemon juice
    Double-Crust Pastry Dough
    1-1/2 tablespoons butter

For those without access to wild blueberries, you can use canned or preferably frozen and a readymade pie crust if you want.

Instructions
Wash berries, remove stems and gently stir with flour and sugar. Sprinkle with lemon juice to taste. Set aside.

Preheat oven to 400°. Unwrap the larger disk of Double-Crust Pastry Dough and place in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from center to a 13-inch circle. Peel off top piece of parchment and transfer dough to a 9-inch deep-dish pie plate, peeled side down. Peel off remaining parchment and press crust into the plate, draping any excess over the sides.

Unwrap smaller dough disk and place in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from center to an 11-inch circle. Set aside.

Pour berries into bottom crust. Distribute dots of butter over berries. Peel one sheet of parchment off top crust. Transfer top crust, peeled side down, to pie; then peel off remaining parchment.

Using a sharp knife, make three slashes in the crust to let steam escape. Fold bottom crust up over top crust and crimp to seal. Brush with egg wash; then bake until crust is golden brown and juices are bubbling, 40-50 minutes.
Double-Crust Pastry Dough
Ingredients

    2-1/2 cups all-purpose flour, plus extra for work surface
    2 tablespoons granulated sugar
    1 teaspoon kosher or sea salt
    18 tablespoons (2-1/4 sticks) chilled unsalted butter, cut into small cubes
    6-8 tablespoons ice water

Instructions
In a medium-sized bowl, whisk together flour, sugar, and salt until well combined. Sprinkle butter over flour mixture, and use your fingers to work it in (rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal, with some pea-size bits of butter remaining.

Sprinkle 6 tablespoons ice water on top, and stir with a fork until dough begins to come together. If needed, add more ice water, a tablespoon at a time.

Turn out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough. Don't overmix! Gather into a ball; then divide into two pieces, one slightly larger than the other. Press each piece into a disk and wrap in plastic. Refrigerate 30 minutes.
Title: Re: What's For Dinner?
Post by: angelface555 on September 25, 2018, 01:24:24 PM
No Bake Banana Cream Cheesecake from Yum

Ingredients
servings: 10

    3 3/8 ounces Jell-O Banana Cream Instant Pudding
    8 ounces cream cheese (softened)
    1 1/3 cups milk
    8 ounces cool whip (divided)
    1 banana (sliced)
    1 cup vanilla wafers

Instructions

    In a bowl, whisk together the JELL-O Banana Cream Instant Pudding and milk. Set aside for about 5 minutes.
    In a mixing bowl, beat together the softened cream cheese and pudding.
    Once well combined, fold in the 2½ cups of Cool Whip and refrigerate.
    When ready to serve, layer your bowls with vanilla wafers, sliced bananas, and banana cream cheesecake filling and top with remaining Cool Whip.
Title: Re: What's For Dinner?
Post by: FlaJean on September 25, 2018, 01:30:08 PM
Patricia, you always post interesting recipes.  My mother used to make a similar cheesecake but it was made with vanilla instant pudding.
Title: Re: What's For Dinner?
Post by: angelface555 on September 25, 2018, 04:20:20 PM
Thanks, Jean. I imagine you could use different jello flavors to make entirely different cheesecakes. I admit that I do not care for the jello brand cheesecake offered in stores. But these recipes to make a cheesecake sound good. One jello dish that my mom used to make a lot was to fix jello to a semi-solid consistency and then mix in either sour creme or homemade yougart before returning it to solidify. She used either lemon, orange or lime jello.

I have been prepping lots of stews and hearty fall soups for the freezer, cutting up and roasting carrots, parsnips, sweet and white potatoes, onions, etc. I have eight pounds of ground meat browned and flavored with rosemary in one, two and three cup servings. So I'm ready for something sweet and fast.

Since I cannot eat chemically enhanced convenience or microwavable foods, I've discovered how therapeutic chopping and food preparations can be.
Title: Re: What's For Dinner?
Post by: angelface555 on September 25, 2018, 10:31:23 PM
Indian Tomato Soup by eHow
"This recipe has all the comfort of a good old fashioned tomato soup with  an easy "Indian" twist. (It's all in the spices!) It's so simple to
make that you will never buy those canned versions again."
Ingredients
    3 big beef tomatoes
    1 carrot, peeled
    1/2 red bell pepper
    1 medium onion (divided)
    1/3 cup cilantro
    3 to 4 garlic cloves
    1-inch piece ginger
    1 whole dried red chili (optional)

    10 to 12 whole black peppercorns
    3 cups water
    1 tablespoon ghee (clarified butter)/butter
    1/4 teaspoon garam masala
    1/8 teaspoon sugar
    Salt to taste
    Optional: Splash of cream

Step 1
Chop the tomatoes, bell pepper, carrot and half of the onion into chunks. Add all the chopped vegetables along with the cilantro, garlic, ginger, peppercorns and red chile in a large microwave safe bowl. Microwave on high for around 10 minutes, until the veggies are cooked through.

Step 2
Let the veggies cool down a bit. Blend the mix in the food processor. Be sure to puree well.

Step 3
Finely chop the remaining half onion.

Step 4
Heat the ghee or butter in a pan. Add the
remaining chopped onion and cook on medium high-flame, saute till it
softens. Stir in the garam masala and cook for 30 seconds.

Step 5
Add the pureed vegetable mix, water, salt
and sugar to the onions. Bring the mix to a boil and then let it simmer
for another 10 to 12 minutes

Step 6
Serve hot with a dash of cream

Tips:
Use mix of different tomatoes like Roma or cherry -- it gives the soup a wonderful flavor.
Cooking time will vary for different microwaves; check the vegetables in between.
Olive oil or canola oil can also be substituted for the ghee or butter
Add some toasted garlic bread to make a meal out of it.
Title: Re: What's For Dinner?
Post by: angelface555 on September 26, 2018, 07:10:16 PM
100-Calorie Magical Maple Pumpkin Blender Muffins
Yield
12 muffins (1 muffin per serving)

https://www.cookinglight.com/recipes/pumpkin-blender-muffins?hid=ec559d4368a509a028f3b3bb6ee96374d8eb3142&did=285288-20180926&utm_campaign=ckl-daily_newsletter&utm_source=cookinglight.com&utm_medium=email&utm_content=092618&cid=285288&mid=15242814485

Be sure to customize your muffins by adding in your favorite toppings before they bake. Chopped pecans, diced cinnamon-apples, or chopped walnuts would all work great. After baking, top with a little cinnamon-Greek yogurt, or almond butter for a completely clean breakfast or snack.

Ingredients

2 cups gluten-free rolled oats
1 cup pumpkin puree
2 eggs
1 cup 2% Greek yogurt
1/4 cup maple syrup
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
2 teaspoons pumpkin pie spice

How to Make It
Step 1
Preheat oven to 400°. Line a 12-cup muffin tin with muffin-cup liners, round pieces of parchment paper, or spray the tin with cooking spray.

Step 2
In a blender, process the oats until they have the consistency of flour, about 1 minute.

Step 3
Combine the remaining ingredients with the oat flour in the blender; blend until smooth and creamy, about 1-2 minutes.

Step 4
Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice.

Step 5
Bake at 400° for 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes. Remove from pan; cool completely on a wire rack.



Title: Re: What's For Dinner?
Post by: angelface555 on September 30, 2018, 02:04:53 PM
Pork Chops and Applesauce

https://www.skinnytaste.com/pork-chops-and-applesauce/

Ingredients:

    4 thin (14 oz) boneless pork loin chops, center cut
    1/4 tsp paprika
    1/2 tsp garlic powder
    1/2 tsp dried sage
    1/2 tsp dried thyme
    salt and fresh cracked pepper to taste
    1 tsp butter
    2 tbsp flour (leave out for gluten free)
    1/2 cup apple sauce for serving on the side

Directions:

    Season pork chops with paprika, garlic powder, sage, thyme, salt and fresh pepper to taste.
    Place flour on a small flat plate and lightly pat the chops with flour, shaking off any excess flour so they are lightly coated.
    Heat a large skillet over medium heat and add butter when the pan is hot.
    When the butter melts, place chops in the skillet and cook 3 1/2 to 4 minutes.
    Turn over and cook an additional 3 â€" 4 minutes, or until the internal temp is 145° F.
    Remove from the pan and set on a platter to rest for three minutes.

Crock Pot Applesauce
https://www.skinnytaste.com/crock-pot-applesauce/

Total Time: 6 hours 15 minutes

Prep Time: 15 minutes

Cook Time: 6 hours

Homemade apple sauce doesn’t get easier than using your slow cooker!!
Ingredients:

    8 medium apples (Use a combination of Golden Delicious, Honey Crisp, Fuji, Gala, etc.)
    1 strips of lemon peel â€" use a vegetable peeler
    1 tsp fresh lemon juice
    3 inch cinnamon stick
    5 teaspoons light brown sugar, unpacked (you can leave out for sugar-free)

Directions:

    Peel, core, and slice the apples.
    Place them in the slow cooker.
    Add the cinnamon stick, lemon peel and brown sugar.
    Set crock pot to low and cook for 6 hours.
    Stir apples occasionally, apples will slowly become a delicious applesauce.
    Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact.

Makes 3 cups.
Yield: 12 servings , Serving Size: 1/4 cup




Title: Re: What's For Dinner?
Post by: angelface555 on October 04, 2018, 01:25:13 PM
A Super Lightâ€"And Deliciousâ€"Lemon Meringue Pie

Ingredients

CRUST

    4.38 ounces whole-wheat pastry flour (about 1 1/4 cups) 1 tablespoon nonfat dry milk 2 teaspoons granulated sugar 1/4 teaspoon kosher salt 3 tablespoons vegetable shortening, chilled and cut into small pieces 2 tablespoons cold unsalted butter, cut into small pieces 1/4 cup ice-cold water, divided

FILLING

    2 large eggs 1 large egg white 1 1/2 cups water 1 cup granulated sugar 1/3 cup cornstarch 1/4 teaspoon kosher salt 1 1/2 tablespoons lemon zest 1/2 cup fresh lemon juice 2 teaspoons unsalted butter

MERINGUE

    4 large egg whites 1/4 teaspoon cream of tartar 2 tablespoons powdered sugar


How to Make It
Step 1

Prepare crust: Whisk together flour, dry milk, sugar, and salt in a bowl. Add shortening and butter; use your fingers to combine until well distributed and pea-size clumps form. Stir in 2 tablespoons ice-cold water. Add up to 2 more tablespoons water, as needed, until dough comes together. Knead 2 times on a floured surface. Shape dough into a disk; wrap in plastic wrap. Chill 30 minutes.
Step 2

Preheat oven to 425°F. Unwrap dough; roll into an 11-inch circle on a floured surface. Place inside a 9-inch glass pie plate. Crimp edges of dough; prick all over with a fork. Bake at 425°F until lightly browned, 10 to 12 minutes. Let cool while preparing filling. Reduce oven temperature to 375°F.
Step 3

Prepare filling: Whisk together eggs and egg white in a bowl. Whisk together 1 1/2 cups water, sugar, cornstarch, and salt in a saucepan. Bring to a boil, stirring often. Boil until mixture thickens, 1 minute.
Step 4

Remove from heat; slowly whisk mixture into eggs. Return to pan; cook over medium-low, stirring constantly, 1 minute. Remove from heat; stir in zest, juice, and butter until smooth. Pour into crust.
Step 5

Prepare meringue: Beat egg whites and cream of tartar with a mixer on medium-high speed until soft peaks form, about 2 minutes. Add sugar, increase speed to high, and beat until stiff peaks form, 1 minute.
Step 6

Spread meringue over hot filling to edge of crust. Bake at 375°F until top is golden, about 10 minutes. Cool 2 hours.

From Cooking Light Online


Title: Re: What's For Dinner?
Post by: angelface555 on October 07, 2018, 01:38:50 PM
Quick Rotisserie Chicken Corn Chowder from Cooking Light

Active Time  35 Mins Total Time 35 Mins Yield  Serves 6 (serving size 1 â..." cups)


Chicken Corn Chowder

Active Time
35 Mins
Total Time
35 Mins
Yield
Serves 6 (serving size 1 â..." cups)

Ingredients

3 slices center-cut bacon,
chopped 1 cup chopped red bell pepper
1 cup chopped red onion
1/2 cup chopped celery
2 bay leaves
1 teaspoon fresh thyme
2 cups chopped rotisserie chicken
2 cups reduced-sodium chicken stock
1 1/2 cups frozen corn kernels, thawed
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
1 teaspoon black pepper
Garnish: chopped celery leaves
   
How to Make It
Step 1

In a Dutch oven, saute bacon for approximately 8 minutes, until crispy. Remove bacon from pot. Or use 1-2 cup precooked bacon crumbles

Step 2

Add bell pepper, onion, celery, bay leaves and thyme to pot, and saute until tender, approximately 6 minutes.
Step 3

Add chicken, and saute a further four minutes.
Step 4

While the veggie and chicken mixture is cooking, puree 1 cup corn and 1 cup chicken stock with flour in a blender, creating a slurry.
Step 5

Let simmer for 15 minutes.
Step 6

Divide soup into 6 bowls and garnish with bacon and celery leaves.

Title: Re: What's For Dinner?
Post by: JeanneP on October 07, 2018, 04:18:42 PM
I just could not resist the other day. They may say it is not good for you to eat but after thinking about it for so long I went to the store. Got beef liver fresh from the butcher. 3 bug onions and fixed it.  Never tasted anything so good . I will resist the 2 meals frozen in the freezer and maybe eat another in 2 weeks.  Really at my age I should quit listening to what we should not eat and just enjoy.....
Title: Re: What's For Dinner?
Post by: larryhanna on October 07, 2018, 05:46:54 PM
Update on Recipe Indexes as of 10/7/18--I am working on the Indexes to include links to recipes that have been posted.  There is a lot of data and it is very time consuming and requires a lot of concentration trying not to mess up the coding that is already there.  Today I ran into the problem of exceeding the 200,000 character limit on in a discussion for the coding and have had to moves some of the categories from Part 1 to Part 2 and I expect as I work further on it as still have a lot of data to enter that an additional part and further adjustments will have to be made.  I know there are a few errors that needed correction such as a few places where coding is visible or random spaces and I will correct these in the days ahead.  This is a long project and I have been working on it a few hours each day but it is still going to take me a while.  I will let you know when I consider it done but it can still be used until that time and new recipes or related information posted on a daily basis.  Thanks.
Title: Re: What's For Dinner?
Post by: larryhanna on October 08, 2018, 01:18:42 PM
I have worked all morning and have completed the Indexes as of today.  There is still some cleanup to do but that will have to wait for another day.  I am sorry that the Indexes are in reverse order and I have tried several different sequences of unlocking and unsticking them and trying to get them in the proper sequence.  You will notice that I ran into the software limitations and have had to add two more breakouts of the Indexes and this will likely happen in the future as more recipes are added. 

Thanks for the nice comments as they are appreciated.  This has been one gigantic project but from now on it will be simple and I will try to keep it updated daily. 
Title: Re: What's For Dinner?
Post by: angelface555 on October 08, 2018, 02:36:24 PM
Thank you, Larry, for being so diligent in a bringing two sites into one index.
Title: Re: What's For Dinner?
Post by: angelface555 on October 10, 2018, 08:45:03 PM
Slow-Cooker Beans
If you have an instapot, you can cook the beans in nine minutes. For the slow cooker, follow these directions for beans on hand.

540min Duration    530min  Cook Time    10min   Prep Time   7 to 8 cup servings

Ingredients
3 cups 
dry beans, picked over and
(NOTE: If using kidney or cannellini 
beans, first cook in a saucepan of boiling water for 10 to 15 minutes; drain, rinse and follow the recipe 
as directed.)
1 
small yellow onion, chopped, optional
1 
clove garlic, 
peeled, optional
1 bay leaf
2 tsp sea salt

Preparation
1. Place beans in a 3- to 6-qt slow cooker. If using, add onion and garlic. Stir in bay leaf and salt. Add enough cold water to cover beans by 2 inches. Cover and cook on low until beans are plump and tender, 
5 to 9 hours (see chart below for cook times).

2. Discard bay leaf. Drain bean mixture in a colander and rinse under cold water. Let cool completely. Refrigerate in an airtight container or zip-top bag for up to 
3 days, or freeze for up to 3 months.

Title: Re: What's For Dinner?
Post by: FlaJean on October 11, 2018, 01:37:05 PM
I just got my Instapot so haven’t used it yet but have a nagging feeling I won’t find as much use for it as I had thought.

Patricia, have you used your Instapot as a slow cooker?
Title: Re: What's For Dinner?
Post by: angelface555 on October 11, 2018, 03:55:08 PM
Jean, I have made Cuban shredded pork in it using the slow cooker function, but I mainly use it for items like dry beans cooked in nine minutes for different uses or for making yogurt or mostly in meal prep. I receive emails from Cooking Light, and they advise against it, https://www.cookinglight.com/cooking-101/techniques/instant-pot-not-a-slow-cooker

I had donated all of my slow cookers after getting the instapot but received a Christmas gift of a six quart with an accompanying two-quart crockpot set from friends who knew I meal prep.

I purchased the first Instapot five quart Duo which is no longer available nor had all of the present attachments.

In my opinion, the instapot works best for either meal prep or meals you want to be done healthy and fast.

In April I bought a four quart slow cooker to prepare meals for that day and last summer at this building's Craft committee's garage sale, I bought for eight dollars a set of three one quart slow cookers in a single base by Crock*Pot for dinner and or luncheon parties.

For now, I use my five-quart instapot, four quart, and six quart slow cookers for meal prepping. I do this for up to three months at a time, so I only cook once usually for sixty or more meals. For example, I might brown eight or nine pounds of ground meat, seasoned only with rosemary before draining off the fat, cooling and filling the different freezer bags.

My freezer is filled with one, two and three cup freezer bags with a list of available amounts or meals posted on the freezer door. All I have to do is select one meat, one veggie, one potato or rice, and dinner is ready in less than ten minutes in my wok or toaster oven, and I'm set. This is needed due to my chemical allergies and my laziness in preparing daily meals from scratch.

The two-quart slow cooker is perfect for drinks,  sauces, gravies or desserts.

You might want to Google and look for some instapot recipes for one or two to help you decide. Actually, Larry Hanna and wife Pat use theirs a lot and could give you some ideas.

I'm guessing this isn't what you expected from one simple question?
Title: Re: What's For Dinner?
Post by: angelface555 on October 11, 2018, 05:45:11 PM
From the American Diabetes Association for meal prep or...
Here are 3 recipes to make with 1 chicken:
Main Recipe: Cook Sunday Night for an example
Budget-Friendly Cilantro Lime Roasted Chicken

Prep time 5 minutes  Cook time 50 minutes  Servings 6  Serving size  1/2 breast, 1 thigh, or 1 drumstick + 1 wing

Ingredients
Nonstick cooking spray
    1
whole chicken
(cut into 8 pieces)
    2 1/2 lbs
cilantro
(chopped)
    2 tbsp
lime
(zested and juiced)
    1
honey
    1 tbsp
garlic
(minced)
    2 clove
black pepper
    1/2 tsp.
salt
((optional))
    1/2 tsp

Directions

Preheat oven to 375 degrees F. Coat a baking dish with cooking spray.
Remove the skin from the chicken and arrange in a single layer in the baking pan.
In a small bowl, whisk together the cilantro, lime zest, lime juice, honey, garlic, ground black pepper and salt (optional). Pour the mixture evenly over the chicken and bake for 45-50 minutes or until the internal temperature of the largest piece of chicken is 165 degrees.

Title: Re: What's For Dinner?
Post by: angelface555 on October 11, 2018, 05:53:07 PM
Second Recipe
Monday lunch or dinner?

Brown Rice and Pinto Bean Bowl with Chicken and Pico de Gallo
Prep time 10 minutes Cook time ten minutes  Servings 6 Serving size  One bowl

Ingredients
olive oil
    2 tsp
medium onion
(diced and divided)
    1
cooked pinto beans
    2 cup
chili powder
    1 tbsp
ground cumin
    1 tsp
ground cayenne red pepper
    1/4 tsp
black pepper
    1/4 tsp
water
    1/2 cup
medium tomato
(seeded and diced)
    1
medium jalapeño pepper
(seeded, deveined and minced)
    1
cilantro
(chopped)
    1/4 cup
Juice of 1 lime
    1
cooked brown rice
(warmed)
    2 cup
salt
    1/2 tsp
cooked chicken
(shredded, warmed)
    2 cup
avocado
(peeled, seeded and sliced)
    1
lime
(sliced)
1

Directions
Add oil to a sauté pan over medium heat.
Add half the diced onion and the pinto beans, chili powder, cumin, cayenne pepper, black pepper and water. Sauté, slightly mashing the beans as you sauté until the liquid is absorbed, about 5 minutes.

In a small bowl, mix together the tomato, jalapeño pepper, remaining diced onion, cilantro and lime juice. Set aside.

Season the brown rice with the salt.

In six salad bowls or soup bowls, divide and layer the brown rice, topped with the cooked pinto beans, chicken, tomato mixture, sliced avocado and 1 slice of lime.

COOKING DRY PINTO BEANS: Add 1 lb (16 oz.) dry pinto beans to a large pot of boiling water (at least 6 cups of water). Boil rapidly for 2 minutes. Remove from heat and cover. Let sit for 1 hour. Drain and rinse beans. Add 6 fresh cups of water. Bring to a boil, then reduce to a simmer for one hour or until the beans are soft but not split. Makes 5 cups cooked beans. These beans can be used in any recipe calling for cooked or canned beans. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months.

COOKING BROWN RICE: Add 1 lb (16 oz.) of long grain (not instant) brown rice to a large soup pot with 5 cups of water. Bring to a boil then reduce to a simmer. Cover and simmer for 45 minutes or until all liquid is absorbed. Makes 10 cups cooked brown rice. This rice can be used in any recipe calling for cooked brown rice. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months.
Title: Re: What's For Dinner?
Post by: Joy on October 11, 2018, 06:01:36 PM
Larry, thank you for all the hard work you have done to get all the recipes in order.   

Jean,  I think I have about given up on getting one of the Instant Pots.  I don't have a lot of freezer room and I am afraid I  would be making a bigger quantity than I would have room to store.   I mainly was interested in it because of making the yogurt,  and I can buy that  already made.  I have made the mistake of seeing something that I felt like "I just couldn't do without" and then afterwards,  wind up not using it that much.  I have to stop watching QVC after a while, as that can get quite addictive.  I have an overload right now of the Lock and Lock containers and nowhere to keep them.  They are ok to store when you have them all nested together,  but then it is a pain having to unlock all of them just to get to one further inside.

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on October 11, 2018, 06:07:36 PM
Third Serving
Weeknight Dinner?
Chicken and Roasted Pepper Long Leaf Wrap

Prep time 10 minutes Cook time 8 minutes servings 1 Serving size  3 oz. cooked chicken 3/4 cup pepper mixture and 2 lettuce leaves

Ingredients
    chicken cutlet
        4 oz
    red wine vinegar
        1 tsp
    extra virgin olive oil
        2 tsp
    fresh basil
    (chopped)
        1 tbsp
    pitted kalamata olives
    (coarsely chopped)
        4
    red onion
    (finely chopped)
        2 tbsp
    no-salt-added garbanzo beans
    (rinsed and drained)
        1/3 cup
    roasted red pepper
    (chopped)
        2 oz
    romaine lettuce leaves
        2 stalks

Directions

Heat a small nonstick skillet over medium heat. Coat both sides of the chicken with cooking spray and cook 4 minutes on each side, or until no longer pink in the center. Place on cutting board, let cool 2â€"3 minutes, and chop.
Meanwhile, combine the remaining ingredients, except the lettuce leaves, in a bowl.
To assemble, line each leaf with the chopped chicken and top with the red pepper mixture. Eat as you would a hot dog!

Three meals one chicken
Title: Re: What's For Dinner?
Post by: larryhanna on October 12, 2018, 09:59:17 AM
Joy, thanks for your kind comment.  I enjoyed the project but was really glad when I finished it up and can now just add the recipes as they are posted.  You are probably wise to take a pass on the crock pot.  Pat did use hers last evening to fix chicken and a delicious sauce to put over it and rice.  I had put together a cold slaw and that make a very good and filling meal and we plan on a repeat tonight as there was enough left except Pat will have to fix more Minute rice to go with the chicken as she made only enough last night for that one meal.  We are enjoying having our small freezer in the garage as we also have limited space in our refrigerator freezer. 
Title: Re: What's For Dinner?
Post by: so_P_bubble on October 12, 2018, 02:11:55 PM
my small extra freezer allows me to have plenty of reserves in the house and I can shop when there are bargains. Also do not need to go shopping that often.
Title: Re: What's For Dinner?
Post by: angelface555 on October 12, 2018, 02:21:04 PM
Simple marinara tomato sauce


What You'll Need

    1/4 cup olive oil (good quality)
    1/2 onion (chopped)
    2-3 cloves garlic (minced)
    1 (28-ounce) can tomatoes (crushed or diced)
    1/2 tsp. sea salt (or kosher salt)
    1/4 tsp. fresh ground black pepper
    1/2 cup fresh basil, chopped into ribbons (chiffonade)



    In a large skillet or saucepan, heat the olive oil and then sautee the onion and the garlic for just a few minutes, until soft.
    Add in the tomatoes, and season well with salt and pepper and allow to simmer for 10 to 15 minutes.
    Remove from the pan from heat and stir in the basil just before serving.

Recipe variations: When making a homemade marinara sauce, feel free to add a few more seasonings, vegetables, or anything you'd like.

A couple options to which are common in homemade marinara sauces? A touch of sugar while simmering, a 1/2 teaspoon or so of oregano, a tiny drizzle of balsamic vinegar, a splash of white wine or a generous pinch of red pepper flakes. Another option to add lots of flavor is to add one or two bay leaves to the tomatoes while they are simmering; just be sure to remove them before serving.

Another tip? If you want to sneak in some vegetables without your family knowing it, add in some grated carrots, riced cauliflower or grated zucchini while your marinara sauce is simmering. They'll likely never even notice!
From "The Spruce Eats."
Title: Re: What's For Dinner?
Post by: FlaJean on October 12, 2018, 04:24:04 PM
My first try at the Instant Pot.  Mainly I plan on using it for meat.  I cooked a 4 lb whole chicken.  Since we don’t eat the skin, I skipped the sautéing, but by sprinkling paprika, it looked a little like I had.  It was deliciousâ€"-moist, tender and not dry.  Now I have plenty of chicken for sandwiches and casseroles with the leftover chicken that I will freeze.  I made a combination of salt, paprika and basil for inside the chicken.

Today I made Jasmine riceâ€"delicious.  What a difference in taste from the usual instant rice I have been cooking.

The instant pot company has a glass top that you can buy in order to use ithe instant pot for slow cooking, but I have a perfectly good crockpot so wouldn’t bother with using it as a slow cooker.
Title: Re: What's For Dinner?
Post by: Mary Ann on October 12, 2018, 04:46:59 PM
Good for you, Jean.  You had the same sort of result that Tom had, only he cooked a pot roast and it was delicious, just like Mother and Dad used to make!

Tom fixed some chicken parts the other day and they were moist and tasty.  We don't eat the skins either.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on October 12, 2018, 04:51:22 PM
Jean, that does sound delicious! I usually use salt/pepper and onion slices under the skin, boning, and skinning the chicken afterward. I think your way sounds interesting!
Title: Re: What's For Dinner?
Post by: angelface555 on October 16, 2018, 02:52:32 PM
Two recipes for Apple butter. How to Use Apple Butter (and How to Make It in a Slow Cooker)

https://www.chowhound.com/food-news/210058/how-to-make-slow-cooker-apple-butter-and-how-to-use-apple-butter-in-dishes/?ftag=NLS-04-10aaa0c

Slow Cooker Apple Butter Recipe by Chef Dennis Foy of Cafe Loret

Ingredients:

    5 apples, cored and diced, no seeds, no need to peel
    1 teaspoon cinnamon
    1 star anise pod
    1 teaspoon cardamon

How to make Slow Cooker Apple Butter

1. Place all ingredients in the crock of your slow cooker. It should be large enough to work the apples, as they must be turned as they cook and reduce over time. The goal is to cook without causing the natural fructose to burn the bottom of your pot. In a slow cooker, this is not an issue as the process can be accomplished over 10-12 hours.

2. Set to low, and stir often once the liquid is rendered and begins reducing. The process is long and slow for a better yield. Cook for up to 10 or more hours, stirring occasionally, until the apple butter is reduced and thick enough for your liking.

3. Puree for a super smooth texture. Run through a food mill, use a blender, or place in a Cuisinart.


Slow Cooker Five Spice Fuji Apple Butter Recipe by Chef Debbie Lee

Ingredients:

    6 large Fuji apples, peeled and diced into 1/2-inch cubes
    1 cinnamon stick
    2 star anise pods
    2 teaspoons ground nutmeg
    1 teaspoon ground cloves
    2 teaspoons ground cumin
    2 tablespoons vanilla

How to make Slow Cooker Five Spice Fuji Apple Butter

1. Combine all ingredients in the crock of your slow cooker.

2. Cook on high for 4-5 hours. The apples should be super tender and starting to break down.

3. Remove star anise and cinnamon. With an immersion blender, puree apples until smooth.

5. Return star anise and cinnamon to slow cooker. Reduce heat to low and continue to cook down for another 3 hours or so, until apple butter has formed the desired concentration.

6. Remove and transfer to two sterile canning jars. Seal jars and sanitize.

Enjoy your apple butter or share with friends as a great gift!
Title: Re: What's For Dinner?
Post by: so_P_bubble on October 17, 2018, 05:00:37 AM
Can you buy Apple butter? I never tasted it and for sure I am too lazy to make it!
Maybe Santa Claus can put some in my stocking! lol
Title: Re: What's For Dinner?
Post by: JaneS on October 17, 2018, 06:30:31 AM
I don't know about Israel, Bubble but any store in Pennsylvania with a little space sells apple butter.  All you have to decide is if you want it plain, with a few spices, with a lot of spices or organic...also with spices or not!  At the Farmers' Market, every farmer worth his salt including the Amish ones have home made brands for sale. 
Title: Re: What's For Dinner?
Post by: so_P_bubble on October 17, 2018, 08:06:18 AM
None in local store. I'll try teleporting on Halloween!  ;D
Title: Re: What's For Dinner?
Post by: JaneS on October 17, 2018, 08:22:54 AM
Won't work!  You have to be a witch and you're WAAAAAY too nice for that!  Wish I could blink you some like Samantha!
Title: Re: What's For Dinner?
Post by: so_P_bubble on October 17, 2018, 10:01:43 AM
oooooh how  I miss Samantha!
Title: Re: What's For Dinner?
Post by: SCFSue on October 17, 2018, 11:12:38 AM
My grandmother and her friends often made apple butter in her back yard.  They used large cast iron kettles to cook the apples.  I don't remember how they did it, but we did enjoy lots of canned apple butter through the winter.  Do any of you have memories of this?

Sue
Title: Re: What's For Dinner?
Post by: Mary Ann on October 17, 2018, 12:29:36 PM
In 1935 my folks rented a cottage (really a former Presbyterian manse) at Lake Ripley near Cambridge Wisconsin.  We were there for two months and in the center of where both of my folks had been brought up.  Mother was born and raised in Wisconsin and Dad was born and raised in Minnesota.  We had a perpetual family reunion; I met relatives I had never heard of.  My mother and aunts made apple butter that summer.  I don't know if they gave some away to the relatives and I don't remember having any at home after we left, but I do remember the three women making apple butter and I think they did it outdoors because the weather was good.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on October 17, 2018, 12:42:50 PM
My mother made apple butter and canned it. I think the women all seemed busy cooking and canning in the fall whilst we kids, fetched, picked, cleaned and mashed.
Title: Re: What's For Dinner?
Post by: Joy on October 17, 2018, 05:28:27 PM
Bubble, Apple butter really isn't hard to make.  Peeling and cutting the apples would be the most to have to do. And you could sit down and do that.  The rest is just a matter of adding all the different spices and then letting it cook and cook and cook.  It turns a rich brown color.  I love it with just white bread and butter.  I have a jar in my fridge right now that someone gave my DIL and she gave it to me, as she doesn't care for it.  I like it real cold, also. 

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on October 17, 2018, 05:44:06 PM
You can use apple butter in savory as well as sweet dishes, its very versatile. I prefer it as a meat rub.
Title: Re: What's For Dinner?
Post by: angelface555 on October 17, 2018, 05:50:19 PM
Old fashioned vegetable beef soup, from The Spruce Eats. This also works well in a slow cooker, allowing you to omit many of the steps.

Total: 3 hrs 15 mins
Prep: 15 mins
Cook: 3 hrs
Yield: 8 to 10 servings

"This old-fashioned vegetable beef soup might not be fancy, but it is a flavorful, satisfying soup that will please and delight the entire family. This recipe makes a big batch, but the leftovers won't go to waste; the soup is even better the next day!

Beef shanks, which are sometimes called "soup bones," add excellent flavor to soups and stews. Beef shanks usually offer a generous amount of meat. If the bones are not meaty, add a pound of diced beef chuck or round and sear it along with the beef shanks.

The soup is versatile as well. Feel free to add some other vegetables to the soup if you'd like. Add frozen peas or mixed vegetables about 30 minutes before the soup is ready. Or add some diced rutabaga and parsnips along with the carrots and potatoes.

If you use beef stock instead of water, try to use unsalted or low-sodium, and taste the stock before you add salt."


Ingredients

    4 pounds beef shanks
    2 tablespoons bacon drippings (or vegetable oil)
    2 quarts cold water (or unsalted beef stock)
    1 teaspoon kosher salt (or to taste)
    1/4 teaspoon freshly ground black pepper (or to taste)
    1 small onion
    5 medium carrots
    1/2 pound fresh green beans (or frozen)
    1 pound red-skinned potatoes (about 2 cups diced)
    2 stalks celery
    1 (14.5-ounce) can diced tomatoes
    1/4 cup long-grain rice (or pearled barley)
    1 to 2 tablespoons chopped parsley

Steps to Make It

    Heat the bacon drippings or oil In a large Dutch oven or stockpot over medium-high heat. Add the beef shanks and cook, turning, until well browned on both sides.

    Cover the beef with the water or stock; bring to a boil over high heat.

    Peel and chop the onions.

    Add 1 teaspoon of kosher salt, 1/4 teaspoon of pepper, and the chopped onion to the beef; cover the pan and simmer for 2 hours.

    Meanwhile, about 15 minutes before the 2 hours is up, peel and slice the carrots thinly (about 1/4-inch). Trim the green beans and cut them into 2-inch lengths. Peel the potatoes, if desired, and cut them into 1/2-inch dice. Slice the celery thinly.

    Add the remaining vegetables, diced tomatoes, and rice to the beef and onions.

    Cover the pan and simmer for about 1 hour longer. Remove meat from bones; discard the bones. Dice the meat and add it back to soup.

    Taste the soup and adjust the seasonings, as needed.

    Stir the parsley into the soup and serve hot with biscuits or crusty bread or rolls.

Tips

Store the soup in the refrigerator for up to 3 days or freeze it for up to 2 months. If you know you will be freezing the soup, cook the vegetables until just tender. They'll be less likely to fall apart on reheating. And make sure the soup is completely cooled before you freeze it. Place the pot in an ice bath to cool quickly.

Title: Re: What's For Dinner?
Post by: Joy on October 18, 2018, 11:00:40 AM
Patricia,  I  would never had thought of using the apple butter as a  rub for meat.   Sounds like a winner.

My neighbor up the hall from me just brought me a container of frozen home-made vegetable soup.  I am really not a big soup person, but I do like home made veggie soup. She said she had made a big crock pot full.  I am sure she shared it with several other neighbors.   And, she is a good cook, so I know I will enjoy it   She used to be the cook in a local assisted living place and was there for years.  She always makes something good for our pot luck dinners.  I will have it for a couple meals.  Probably along with a nice sandwich will be a good meal.

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on October 18, 2018, 12:00:55 PM
Joy, I have a magpie nature when it comes to cooking and foods and have often used jellies or jam as a savory rub. While I take my coffee black, I have different coffee syrups in my fridge. They are great not only for deserts, but I will pour a small amount in a dish and use a pastry brush to add a thin coating over white meat when roasting. Hazelnut is a good one to use.

We had a gentleman here that used to cook in the prison system locally. He started making small luncheons for anyone with just a donation jar. It proved a hit, and after he tired of the routine, a woman that used to work for a school cafeteria took it over.

Then someone said something to someone somewhere, and that someone said they needed to have training, inspections, reports turned in, cash and food accountability, etc. So now it is $7.00 for each lunch paid for with a weekly meal ticket only. And the new person who took that position, training, managing, etc. is losing because no one wants to pay for a small lunch in a styrofoam packet. So what was once people giving back to the community is now a failing enterprise that perhaps eight or nine people support. Don't they say that "No good deed goes unpunished?"

Title: Re: What's For Dinner?
Post by: angelface555 on October 18, 2018, 03:30:13 PM
This recipe from Taste of Home_Healthy is for applesauce but would also work with apple butter. I would caution however that you wouldn't need an entire cup of apple butter, perhaps brush it on. Apple butter has a high sugar content so will burn easier, just something to think about.

Applesauce-Glazed Pork Chops;
Total Time
Prep/Total Time: 30 min.
Makes
4 servings

    4 bone-in pork loin chops (1/2 inch thick and 7 ounces each)
    1 cup unsweetened applesauce
    1/4 cup packed brown sugar
    1 tablespoon barbecue sauce
    1 tablespoon Worcestershire sauce
    1 garlic clove, minced
    1/2 teaspoon salt
    1/2 teaspoon pepper

Directions

    Preheat oven to 350°. Place pork chops in a large cast-iron or other ovenproof skillets. Mix remaining ingredients in a small bowl; spoon over chops.
    Bake, uncovered, until a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving.

Nutrition Facts
1 chop: 295 calories, 9g fat (3g saturated fat), 86mg cholesterol, 448mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit.

One review which might be helpful.

'"Good stuff!"<------ a direct quote from my husband. This one's a keeper. I cut the recipe in half for the two of us. I also added about ten minutes to the cooking time since my chops were at least an inch thick."
Title: Re: What's For Dinner?
Post by: angelface555 on October 20, 2018, 01:52:45 PM
This is a comfort meal for any time, not just breakfast from "The Spruce Eats;"

"Sausages are rolled up in a blanket of French toast in this easy recipe,  a fun and tasty breakfast for kids and families.

Serve the wrapped sausages with fresh fruit and breakfast hash brown potatoes for a hearty, great-tasting breakfast."

Total: 27 mins
Prep: 15 mins
Cook: 12 mins
Yield: 4 servings 


Ingredients

    8 slices bread
    8 ​breakfast sausages (cooked, drained on paper towels)
    2 large eggs
    1/4 cup milk or light cream
    1 teaspoon granulated sugar
    2 tablespoons butter (for cooking)
    Optional: cinnamon sugar
    Optional: maple syrup

Steps to Make It

Cut the crusts off of the bread slices and flatten them slightly with a rolling pin.

Roll a sausage in each bread slice; set aside.

In a bowl, whisk the eggs with the milk or cream and granulated sugar.

Heat the butter in a skillet over medium-low heat.

Dip the rolled up sausages briefly in the egg batter, rolling to coat thoroughly.

When the butter is hot and foaming, add the battered sausages. Cook, turning frequently until browned on all sides.

Sprinkle lightly with cinnamon sugar and serve with maple syrup.

This is an indulgence!
Title: Re: What's For Dinner?
Post by: larryhanna on October 21, 2018, 09:07:22 AM
Patricia, I added the above recipe in the meat Index and called it "Sausages Rolled in French Toast".  If you would prefer a different title let me know and I will change it. When there isn't a title given to the recipe it sure would help me with the Index if the person posting the recipe would be sure there is a title.  Thanks. 
Title: Re: What's For Dinner?
Post by: angelface555 on October 21, 2018, 11:37:01 AM
Thanks, Larry, if possible I always include where the recipe originated but if it doesn't have an included title I will title it, "Name of originator's type of recipe."
Title: Re: What's For Dinner?
Post by: FlaJean on October 21, 2018, 02:14:19 PM
Crockpot Creamy Ranch Chicken

4 boneless skinless chicken breasts
6 medium Russet potatoes, cut into 2 inch pieces
2 cups baby carrots
1 large (23 oz.) can condensed cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix
1/2 cup milk
Fresh chopped parsley optional

Spray crockpot with non-stick spray.  Place cut potatoes
And carrots on bottom of crockpot.  Lay chicken on top.

In a medium bowl, whisk together soup, dry ranch dressing mix
and milk.  Pour this mixture evenly over the chicken.
Cover with lid and cook on High heat 5 or 6 hours OR
Low heat 8 or 9 hours.

Top each serving with fresh chopped parsley, if desired.
Title: Re: What's For Dinner?
Post by: Mary Ann on October 21, 2018, 02:25:44 PM
Sounds good, Jean.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on October 21, 2018, 02:29:23 PM
Jean, I know what I'm going to be having for dinner following my next grocery visit! That sounds right up my alley!  :thumbup:
Title: Re: What's For Dinner?
Post by: angelface555 on October 21, 2018, 02:35:48 PM
The Spruce Eats, Mini Crustless Spinach, and Mushroom Quiches

https://www.thespruceeats.com/mini-crustless-spinach-and-mushroom-quiches-3060041?utm_campaign=ROD_food&utm_medium=email&utm_source=cn_nl&utm_content=14812699&utm_term=spruceeats-signup

" These mini crustless quiches make a delicious breakfast or lunch, and if you're on a low-carb diet, they're ideal.
Serve them with fresh tomatoes or a spoonful of salsa, or serve as a party appetizer. It's a great make-ahead recipe as well. Just freeze and reheat one at a time or as many as you need."


Ingredients

    1 tablespoon butter
    1 medium onion (chopped)
    1 cup mushrooms (coarsely chopped)
    6 to 8 ounces baby spinach (or chopped fresh spinach leaves)
    3 large eggs
    4 large egg whites
    2 cups shredded cheese (such as Cheddar, Mozzarella, etc.*)
    1/4 teaspoon pepper
    1/4 teaspoon salt
    dash nutmeg (fresh grated or ground)

Steps to Make It

     Heat the oven to 350 F. Grease a 12 cup muffin tin or spray with baking spray.

    In a large skillet or saute pan over medium heat, melt the butter. Add the chopped onions and mushrooms and cook, stirring, until the onions are softened, and mushrooms are tender. Add the spinach, about 1/3 at a time, and cook, stirring, until the greens are all wilted. Set aside to cool slightly.

    In a large bowl, whisk the eggs until blended. Stir in the shredded cheese, pepper, salt, and nutmeg. Stir in the cooled spinach mixture.

    Spoon the mixture into muffin cups, filling each about half full.

    Bake for about 25 minutes, until a knife inserted into the center comes out clean. The quiches will puff up but will deflate soon after removing them from the oven.

    Let them cool for a few minutes, then use a spatula to lift them out onto a tray or plate.

Enjoy right away with ketchup, tomatoes, or salsa, or freeze them on a baking sheet and put in freezer bags.

To reheat from frozen, bake in a preheated 400 F oven for about 10 minutes.

*We used half Cheddar and half Mozzarella in this recipe. Other good choices: Havarti, Muenster, Swiss, Gouda, Fontina, Gruyere, and Farmers. **I would use prepackaged egg whites and/or prepackaged whole eggs in this recipe.
Title: Re: What's For Dinner?
Post by: larryhanna on October 22, 2018, 11:58:53 AM
Jean, for consistency with the way the other recipes already in the index are shown I broke Crockpot into two words.

Patricia, thanks. 
Title: Re: What's For Dinner?
Post by: angelface555 on October 24, 2018, 07:00:19 PM
Clean Eating Magazine's Festive Clementine & Pomegranate Marmalade

Let family and friends know they can serve this fresh and tangy preserve with whole-grain crackers and cheese during a cocktail party, as a condiment for roasted lamb or poultry (yes, even Thanksgiving turkey!) or stirred into Greek yogurt for a sweet snack anytime.
Gift Giving: Pour this seasonal spread into ½-cup jars and decorate with ribbon or raffia. Make decorative labels indicating the recipe name, date canned and serving suggestions.

170min Duration
140min Cook Time
30min   Prep Time
4 cups Servings

Ingredients

    4 clementines, halved
    1 lemon, halved
    1 cinnamon stick
    4 whole cloves
    6 peppercorns
    2 cups 100% pomegranate juice
    2 cups Sucanat

Preparation

    Squeeze out juice from clementines and lemon and strain into a pot to make about 1 cup juice. Cut an 8-inch square of cheesecloth. Pull membrane from skins and place membranes in center of cloth with citrus seeds, cinnamon stick, cloves and peppercorns; tie to secure. Place cheesecloth pouch in pot. Add pomegranate juice and 3 cups water.

    Cut clementine and lemon skin halves into thirds then slice thinly; add to pot. Bring to a boil, reduce heat to medium-low, cover and simmer, skimming off any foam that accumulates, until skins are very tender, about 2 hours.

    Remove cheesecloth pouch from pot, using 2 spoons to squeeze out any juices. Discard. Measure contents of pot and either cook longer or add more water until liquid measures 4 cups.

    Pour in Sucanat and increase heat to bring mixture to a vigorous boil, stirring often, for about 10 minutes or until mixture is thick enough to coat the back of a spoon. Let cool 5 minutes. Skim any foam from surface. Stir to evenly distribute fruit.

    Ladle into ½-cup hot canning jars, leaving ¼-inch headspace. Cover with lids; screw on bands until fingertip tight. Process in boiling water bath for 10 minutes. Transfer to a cooling rack to cool for 24 hours.
   
Title: Re: What's For Dinner?
Post by: JaneS on October 24, 2018, 07:21:22 PM
I've been making and canning vegetable soup all day.  I'm about half done with the canning.  There are 10 pint jars cooling on the dining room table and 7 quarts in the canner.  When they come out of the canner I'm finishes for the day!  Oh yes!  I sent one quart home with my SIL when he finished mowing my yard for the last time this year.

I've also eaten two bowls today.  Tomorrow is another canning day!
Title: Re: What's For Dinner?
Post by: angelface555 on October 24, 2018, 07:35:11 PM
Sounds good to me Jane!
Title: Re: What's For Dinner?
Post by: SCFSue on October 25, 2018, 10:40:34 AM
Jane, I don't envy you one bit!  I was still teaching school after we'd moved to our farm.  My husband would have my counters lined up with tomatoes and whatever else needed to be canned when I came home from school.  I was already tired but managed to help get it into jars and into the water bath and whatever else needed to be done.  I think we gave jars of tomatoes to everyone in our church!  But I did enjoy the use of the tomatoes for soup and other dishes once they were in jars.  The same for cabbage which we made into kraut!  We lived in Alabama after he retired as a Navy Pilot and one of our church friends who was from Pennsylvania and had married a local "girl" always asked me if I would bring my sauer kraut dish to church suppers.  He made sure there were no leftovers of that dish after the supper!

Sue
Title: Re: What's For Dinner?
Post by: larryhanna on October 25, 2018, 11:45:55 AM
Patricia, I added the Marmalade recipe to the Miscellaneous Index. 
Title: Re: What's For Dinner?
Post by: JaneS on October 25, 2018, 01:57:02 PM
SUE, if the time comes that I can't cook, I'll probably just turn up my toes and die!  It's part of what keeps me going.  The soup is finished and everything is washed and put away....except the pressure canner.  I have to go take the last 8 pints out and then that will disappear.

Back in my younger days, I canned a lot of stuff.  With 4 kids you save where you can.  And since I live smack in the middle of farm country, summer and Fall provide a bountiful harvest.

My daughter has a garden and last year for Christmas, I gave her a fermenting crock.  She was absolutely delighted.  I expect sauerkraut for Christmas this year.
Title: Re: What's For Dinner?
Post by: angelface555 on October 25, 2018, 02:36:19 PM
Jane, I also grew up in farm country, populated by many Dust Bowl refugees and even though my parents worked full time, they were farmers through and through so we had game, we had fish and we had an acre in vegetables along with many berries both original and transplanted. Preserving, canning, and prepping was a way of life in the fifties and sixties. We were in the city outskirts and what we couldn't do ourselves, my parents bartered with our neighbors and it was a good life.

Platter Talk's Cabbage Roll Soup (Golumpki Soup)

Stuffed Cabbage Soup from Platter Talk features an authentic Polish stuffed cabbage recipe that is made into a soup. Enjoy a bowl of this cabbage roll soup today!
Course Soup
Cuisine Polish

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 214 kcal
Author Scott from Platter Talk
Ingredients

    1 lb ground Italian turkey sausage
    1 medium onion chopped
    1 small to medium cabbage cut and diced
    1/2 cup uncooked rice
    2-3 Tbs minced garlic
    2 Tbs tomato paste
    1 28 oz can of diced tomatoes
    1 1/2 cup V8 juice
    4 cups beef broth
    1 Tbs Worcestershire sauce
    1 tsp thyme
    1 tsp paprika
    1 tsp salt
    1 tsp pepper

Instructions

    In a stock pot, over medium heat, brown the turkey sausage.
    Add onions to pot and cook until onions soften.
    Add cabbage to pot and cook until cabbage starts to soften, maybe about 2-3 minutes.
    Push ingredients to the edges of the pot to create an opening in the middle of the pot.
    Add tomato paste and cook until tomato paste starts to darken, about 1-2 minutes.
    Stir in remaining ingredients to the pot and allow soup to come to a slight boil.
    Lower temperature to a simmer and cover.
    Cook for approximately 25-30 minutes or until the cabbage and rice are softened.


Title: Re: What's For Dinner?
Post by: JaneS on October 25, 2018, 10:18:12 PM
PATRICIA, do you make all these recipes from outside sources?  I'm a recipe-a-holic, too.  I love the recipe websites and I've made a lot of the recipes I printed off.  However, if I were to make just one of them a day, I'd have to live to be 150 to go through all the ones I've saved.
Title: Re: What's For Dinner?
Post by: angelface555 on October 25, 2018, 11:34:26 PM
Jane, I've made many in the past, however, with my food allergies I often seek out substitutes or change things around. So I can't say I'm an exact follower. I collect both cookbooks and a number of daily recipe emails from around the Internet. I do more meal prep than a daily meal set.

Right now I follow the Mediterranean and Nordic style of cooking.
Title: Re: What's For Dinner?
Post by: Joy on October 26, 2018, 09:50:24 AM
I don't post here that often, but I really enjoy reading all the recipes.  I love reading cook books, too.  I have so many.  I don't do that much cooking anymore.  One of the reasons is that I can't get to the grocery store much anymore.  I have been ordering on-line from Walmart, but still have to have someone pick up the order for me.  One of our other local stores has just started deliveries. And, I can place an order in the morning and have it delivered the same day.  Hopefully, I can start ordering some things to make some of the recipes that have been posted here. 

I was out to lunch at Panera's Bread place the other day.  I am not a big soup person, but they had a fall special of Butternut/Pumpkin Autumn Soup.  It was delicious.  I was able to find a copy-cat recipe for this soup.   I have the butternut squash cut up in the freezer, and a list of the other ingredients I need.  I had just placed an order over the week end, so will have to wait another week to do another order. 

Some of the chicken recipes here have really looked good.  I hope to be able to get back to doing some more cooking.  I used to love to cook and nothing was a big problem. But, lately, I have just not really felt like doing that much.  I am getting  my energy back, so hopefully, I can  make some of these ones that sound so good.

Larry, thanks for doing the job or organizing all the recipes.  That is a big job, I know.

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on October 26, 2018, 01:48:32 PM
Joy, I used to cook so much. I would process a lot of foods and prided myself on my mayo, butter, pickles, and jams. I had my mother and my grandmother's overflowing recipe boxes plus a couple of Grange cookbooks from Montrose, Colorado with relatives' recipes included. I cooked for my family, made dishes for others and worked fulltime, something we all did back then.

I envy you getting energy back and open to doing so much as well as others such as Jane and Amy still doing what I once did.

Now it's just me and not able to do so much of what I quickly did. I think we all know that feeling of another stage in our lives. I use an instapot, crockpot, wok, converter microwave, and a multicooker toaster oven. I don't cook daily anymore or even weekly. About every couple of months I plan and chop, slice and dice, using all these various instruments to do all the grunt work I used to, then proportion, label, and freeze.

The cookbooks I use now say things like Clean Eating, or Meal Prep or Prep Ahead meals from scratch. One of my favorites is 100 Days of Real Food. While I still have my relatives' recipes and both nineteen fifties Betty Crocker and Pillsbury cookbooks, I can't use them or eat like that today.

However, I'm with you in looking at web-based recipes and still trying to find ones to post here that appeal to my fancy and hope to others. I enjoy reading cookbooks like fiction and thinking of what I might do or had in the past.

Title: Re: What's For Dinner?
Post by: angelface555 on October 26, 2018, 04:04:22 PM
The Spruce Eat's KFC's Original Fried Chicken;

*For the ambitious seniors among us!*

So what makes KFC chicken so special? Colonel Sanders used to say, "It's still freshly prepared in every restaurant, seasoned with a secret blend of 11 herbs and spices, and then hand breaded all day long by a certified cook." This copycat recipe (as the original recipe is not available to the public) actually does contain 11 herbs and spices, and the two secrets behind the delicious flavor are the monosodium glutamate (MSG) and the use of a pressure fryer.

Recipe reprinted with permission from America's Most Wanted Recipes by Ron Douglas (Atria Books).


Ingredients

    1 large egg (beaten)
    1 cup buttermilk
    1 (3-pound) chicken (cut into 6 pieces)
    1 cup all-purpose flour
    1 teaspoon ground oregano
    1 teaspoon chili powder
    1 teaspoon dried sage
    1 teaspoon dried basil
    1 teaspoon dried marjoram
    1 teaspoon pepper
    2 teaspoons salt
    2 tablespoons paprika
    1 tablespoon onion salt
    1 teaspoon garlic powder
    2 tablespoons Accent (MSG seasoning)
    1 can lard, enough to cover chicken in the fryer

Steps to Make It

    Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.

    Put the flour in a separate bowl and whisk in all the herbs and spices.

    Remove the chicken from the buttermilk mixture, letting the excess drip off. Roll the chicken in the seasoned flour until completely covered.

    Add the lard to a pressure fryer and heat to 365 F. Be sure to follow the manufacturer's directions.

    Using a utensil, lower 4 pieces of the chicken into the hot oil and lock the lid in place. Be careful not to burn yourself with the hot oil.

    Allow to fry for 8 to 10 minutes, until the chicken is golden brown and thoroughly cooked.

    Once the pieces are cooked, release the pressure according to the manufacturer's directions and remove the chicken to paper towels or a metal rack to drain.

Repeat with the remaining 2 pieces of chicken.

Tips and Variations

Although you may not be a fan of using MSG, the real secret to making this taste like the original Kentucky Fried recipe is including the Accent in the recipeâ€"as well as using a pressure fryer. It is also important to make sure the fryer temperature is at 365 F before cooking the chicken. To avoid making a mess, and burning yourself, use a utensil when adding the chicken. Also, quickly lock the lid on the pressure fryer once all the pieces of chicken have been added.

For crispier chicken, use Crisco (one 3-pound can) instead of lard and double-coat the chicken with the flour mixture. Also, if you can't get your hands on a pressure fryer, you can use a deep fryer; add enough vegetable oil or lard to keep the chicken pieces submerged and set the temperature to 350. Fry for 15 to 18 minutes, until golden brown and crispy. To assure the coating will stick, allow the chicken to sit for 20 to 30 minutes after rolling in the flour mixture.​

Title: Re: What's For Dinner?
Post by: angelface555 on October 26, 2018, 04:16:38 PM
The Spruce Eat's Dorito Chicken Casserole;

Total: 50 mins
Prep: 15 mins
Cook: 35 mins
Yield: 4 servings

This Dorito chicken casserole is a simple and flavorful meal with a crunchy cheese and Dorito chip topping and crust. This is a casserole the whole family will love!

This tasty chicken casserole was shared on our forum by Miz Suzi. The filling for the casserole is made with cooked diced chicken, sour cream, and condensed soup. A combination of mozzarella and cheddar cheeses are added before it's baked.

When it comes to Doritosâ€"or similar corn chipsâ€"there are many flavors to choose from, including ranch flavored and spicy nacho cheese. Choose your family's favorite flavor, and feel free to use a cheese blend instead of the mozzarella and cheddar cheeses. See more add-in suggestions in the tips and variations below the recipe.


Ingredients

    1 (7-ounce) bag of Doritos (crushed; about 4 cups crushed)
    2 to 3 cups cooked chicken (diced)
    1 cup sour cream
    1 (10 1/2-ounce) can condensed cream of chicken soup
    1/4 cup onion (finely minced)
    1 teaspoon chili powder
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon garlic powder
    1/2 cup sharp cheddar cheese (or mild cheddar cheese, grated)
    1/2 cup mozzarella cheese (grated)

Steps to Make It

1:  Gather ingredients.

2:  Heat the oven to 350 F (180 C/Gas 4). Grease a 2-quart casserole dish or spray it with nonstick cooking spray.

3:  Cover bottom of casserole with half of the crushed Doritos, about 2 cups.

4:  In a large bowl combine the diced chicken, sour cream, condensed soup, onion, chili powder, salt, pepper, and garlic powder.

5:  Pour the chicken mixture on top of the crushed Doritos in the casserole.

6:  Sprinkle the remaining crushed Doritos over the chicken mixture and then top with the shredded mozzarella and cheddar cheeses.

7:  Bake the casserole in the preheated oven for 30 to 40 minutes, or until the topping is melted and lightly browned. Seve and enjoy!

Recipe Variations

    Add a can of diced mild green chile peppers or a finely chopped jalapeno pepper to the chicken filling mixture.
    Replace the cheddar and mozzarella cheeses with a Mexican blend or taco seasoned shredded cheese.
    Make the casserole with leftover turkey instead of chicken.
    Add a few tablespoons of crumbled bacon to the chicken and sour cream mixture.
    Add 2 to 3 tablespoons of finely chopped green or red bell pepper to the filling mixture.
    Top the filling with a small can of drained sliced ripe olives before adding the crushed Dorito topping.



Title: Re: What's For Dinner?
Post by: angelface555 on October 26, 2018, 04:40:28 PM
Joy, I sent you an email.
Title: Re: What's For Dinner?
Post by: Mary Ann on October 26, 2018, 05:40:26 PM
I wonder how the KFC chicken would do in an Instant Pot.  Patricia, have you ever tried it that way?  Or are there too many no-nos for your allergies and diet?  I think I might prefer the ranch flavor and spicy nacho cheese.  I think I'll suggest to Tom that he try the seasonings for the KFC, in fact I might put a batch of them together for him to use soon.

I haven't used the Instant Pot yet and I haven't had to because Tom has done several things with it and they all turned out good - yummy good.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on October 26, 2018, 06:48:08 PM
I have issues with fried food, MaryAnn, but I thought as I posted it that for others it could be adapted

I do have fond memories of Sunday fried chicken dinners with mashed potatoes, milk gravy, and homemade rolls. Let me know how yours and Tom's goes?
Title: Re: What's For Dinner?
Post by: Joy on October 26, 2018, 08:33:46 PM
Patricia, I will have to go and see if I have an e-mail from you.   Will let you know !

Joy
Title: Re: What's For Dinner?
Post by: Joy on October 26, 2018, 09:43:27 PM
Patricia,  Yes, I did get your e-mail.  I had skipped over that earlier as I didn't recognize the name.

That was a neat message.  The Caramel Hot Chocolate sounds good.  I would rather have hot chocolate than a cup of coffee.  If I go out to breakfast, I most always get hot chocolate.  The packages you buy usually call for using hot water, but I always use hot milk.    The watery kind don't really have that good a taste.  I like anything chocolate.

Thanks for sending me that site.

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on October 26, 2018, 10:10:05 PM
Joy, better start hoarding, chocolate prices are due to have a sharp increase due to the number of this year's severe hurricanes, cyclones, and fires.

I also add milk and prefer dark chocolate over milk chocolate. Unfortunately, I have to watch my consumption.
Title: Re: What's For Dinner?
Post by: Joy on October 27, 2018, 08:36:47 AM
Patricia ,  I still have some dipping chocolate left over from last year.  I had gotten a big block of chocolate from Walmart and  had made some of the "fake" mint cookies like the Girl Scout thin mint cookies. They are made with Ritz crackers that you dip in the melted chocolate.  They taste exactly like the real ones. And, sooooooo easy to make.  I, too, prefer the dark chocolate, and since the dark chocolate is better for you, I don't feel so guilty. LOL

I hadn't heard about the cost of chocolate going up.

Joy


Title: Re: What's For Dinner?
Post by: angelface555 on October 27, 2018, 11:38:25 AM
This past year has had some worldwide severe storms, landslides, cyclones, and volcanic eruptions. Along with US weather, there have been devastating South American droughts and fires as well as major fires and floods in Germany, Greece, and France.

An uninhabited Hawaiian island that was an assigned refuge for endangered seals and turtles completely disappeared during their last hurricane. The seas are warming, and that is causing more storms and more severe storms. Africa this year has seen unheard of extreme heat and cold while the Island nations of the world were hit by severe storms, rising seas, and erosion.

Both bananas and chocolate have been hit by new diseases and some believe that in forty years they might become extinct.

All of this is going to have a significant impact on what we use, not just food and drink but also textiles, transportation, and electronics. Tariffs are affecting what we can import as well as what we can export and at what prices. Prices rose last year for raw materials and are expected to rise again this winter and next year.
Title: Re: What's For Dinner?
Post by: angelface555 on October 27, 2018, 01:26:52 PM
Cooking Light's Slow Cooker Chicken Chili

Active Time 20 Mins
Total Time  8 Hours 20 Mins
Yield Serves 8

This slow-cooker chicken chili is a great addition to your cool weather weeknight meal rotation. Calling for a mixture of beans and hominy, this recipe boasts bold, rich flavor, something that can often be dulled in a slow cooker. Processing some of the beans in a food processor thickens the soup, lending a heartier flavor to the dish. We suggest serving the soup with green onions, cheese, cilantro, peppers, and plain yogurt, a great substitute for sour cream. Perfect for a tailgate, ideal for cool weather, and guaranteed to make your home smell amazing while you're gone, this slow cooker chili is sure to make your "must make again" list.

Ingredients

3 (15-oz.) cans unsalted cannellini beans, rinsed, drained, and divided
1 (25-oz.) can hominy, rinsed and drained
3 cups unsalted chicken stock (such as Swanson)
2 cups peeled cubed butternut squash
1 cup chopped yellow onion
2 tablespoons ground cumin
1 tablespoon chili powder
1/2 teaspoon kosher salt
2 garlic cloves, chopped
2 oregano sprigs
1 (5-oz.) can diced green chiles, drained and divided
1 1/4 pounds skinless, boneless chicken thighs
1/2 cup plain low-fat yogurt
6 tablespoons fresh cilantro leaves, divided
2 ounces preshredded reduced-fat cheddar cheese (about 1/2 cup)
1/4 cup chopped green onions
1 jalapeño, thinly sliced
Lime wedges

How to Make It

Step 1
Process 1 can beans in a mini food processor until smooth. Place bean puree, remaining 2 cans beans, hominy, and next 8 ingredients (through oregano) in a 6-quart electric slow cooker. Reserve 1 tablespoon green chiles. Add remaining green chiles to cooker. Top with chicken thighs. Cover and cook on LOW 8 hours.

Step 2
Place chicken on a cutting board; cool 5 minutes. Shred chicken; stir into chili. Cover and keep warm.

Step 3
Process reserved 1 tablespoon green chiles, yogurt, and 2 tablespoons cilantro in a mini food processor until smooth.

Step 4
Place 1 1/2 cups chili in each of 8 bowls; top evenly with yogurt mixture, remaining cilantro, cheese, green onions, and jalapeño. Serve with lime wedges.
Title: Re: What's For Dinner?
Post by: angelface555 on October 28, 2018, 10:34:48 AM
The Yum's Honey Dijon Garlic Chicken Breasts
6 ingredients, 40 minutes, 4 servings

Ingredients
    4 boneless, skinless chicken breasts (large, about 6 ounces each)
    3 tablespoons butter
    6 cloves minced garlic
    1 pinch salt (and pepper)
    1/3 cup honey
    2 tablespoons whole grain dijon mustard

Instructions

    Line an 8x8 inch baking pan with aluminum foil. Use a baking pan that is large enough to have a half inch of space around each chicken breast but no more. Using too large a baking dish can cause the glaze to be too shallow in the pan and burn easily. Place the empty pan in a 425 degree oven to heat up while you prepare the glaze.

To prepare the glaze

    Melt the butter in a small saute pan. Add the garlic and cook for only 30-60 seconds to soften it. Do not brown the garlic.
    Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.
    Lightly season the chicken breasts with salt and pepper. Remove the hot pan from the oven and place the chicken breasts an equal distance apart in the pan. Pour the hot glaze evenly over the chicken.
    Return the pan to the 425 degree F oven and bake for 15 minutes. Remove from oven and baste the breasts with the glaze in the bottom of the pan. return to the oven for an additional 15-20 minutes or until a neat thermometer inserted into the center of the thickest part of the breast reads 170 degrees F.
    Allow the chicken to rest for 5 minutes before serving.

* I have used the slow cooker and just prepared the glaze and spooned it over the chicken before slow cooking.*



Title: Re: What's For Dinner?
Post by: angelface555 on October 28, 2018, 10:45:24 AM
The Yum's Baked Apple Pie Roll Ups


"Baked Apple Pie Roll Ups are oven baked and take just minutes to prep.  Warm crispy cinnamon sugar rolls with a sweet apple pie filling will become a family favorite.  Top them with ice cream and caramel for a perfect weeknight treat! 

Baked Apple Pie Roll Ups are super simple to put together with just a few ingredients you likely already have on hand. I love that these are oven baked and not fried and take just minutes to make!

While I used apple pie filling, you can fill them with whatever you’d like including cream cheese & sugar or cherry pie filling."

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins


Ingredients

    10 slices white  (I used wheat.)
    1 can apple pie filling or homemade pie filling
    1/3 cup melted butter
    1/2 cup sugar
    1 teaspoon cinnamon


Instructions

    Preheat oven to 350 degrees F.
    Cut the crusts off your bread and roll each slice flat with a rolling pin. Combine cinnamon and sugar on a small plate.
    Pour the apple pie filling onto a plate and chop it so the pieces are smaller. Place 2 tablespoons apple pie filling on each slice of bread and roll up.
    Dip each roll into melted butter (I poured a tiny bit of butter into a “butter dish” and just rolled in there) and then roll in the cinnamon sugar.
    Place seam side down on a parchment lined pan and bake 15 minutes or until browned and crispy. Serve warm.



Title: Re: What's For Dinner?
Post by: FlaJean on October 28, 2018, 07:19:25 PM
I like that recipe.  Sounds easy.
Title: Re: What's For Dinner?
Post by: angelface555 on October 28, 2018, 07:35:12 PM
Its basically sweet version of the sausage rolled up in french toast.
Title: Re: What's For Dinner?
Post by: FlaJean on October 28, 2018, 07:43:55 PM
That sounds good too.
Title: Re: What's For Dinner?
Post by: angelface555 on October 28, 2018, 07:59:22 PM
Larry has it somewhere in the index. You could basically use your imagination with the filling and the cover, either sweet or savory. For example cheese inside of meat, Or ice cream inside of waffles, possibilities abound.
Title: Re: What's For Dinner?
Post by: angelface555 on October 29, 2018, 06:59:50 PM
From Southern Kitchen via MaryAnn; Black Bottom Pie

Serves: 2 (9-inch) pies, 6 to 8 slices each
Hands On Time: 30 minutes
Total Time: 1 hour and 30 minutes

Ingredients
1 cup granulated sugar, divided
1/4 teaspoon fine-grain salt
2 tablespoons cornstarch
3 large eggs, separated (see note)
2 cups whole milk
5 ounces unsweetened chocolate, finely chopped
1 1/2 teaspoons pure vanilla extract
2 prebaked pie crusts or chocolate cookie crusts
1/4 cup cold water
1 1/2 envelopes (about 3 3/4 teaspoons) unflavored gelatin
1/2 teaspoon dark rum or rum-flavored extract
1/4 teaspoon cream of tartar
1 cup heavy cream, well-chilled
Sifted cocoa, grated chocolate or cacao nibs, for garnish

Instructions
Combine 1/2 cup sugar, salt and cornstarch in a medium saucepan. Add yolks and whisk well to combine. Slowly whisk in milk and stir to combine. Place over medium-high heat and cook, whisking constantly, until mixture comes to a rolling boil and thickens, about 5 minutes.

Place the chocolate in the top of a double boiler and cook, stirring occasionally with a dry wooden spoon, until melted and smooth, about 5 minutes.

Once the cornstarch mixture thickens, pour half into the melted chocolate. Stir to combine and add vanilla. Divide mixture between the 2 prepared pie crusts; set aside. This forms the black bottom layer.

Place the water in a liquid measuring cup. Add the gelatin and stir to combine. Add this mixture to the remaining cornstarch mixture and stir to combine. Add rum or rum extract and stir to combine. Set aside for 8 to 10 minutes until the mixture just starts to set, or congeal.

Place the egg whites and cream of tartar in the bowl of a mixer fitted with the whisk attachment. With the machine on medium-high speed, whip the egg whites until foamy. Increase the speed to high, and continue beating until soft peaks form. Slowly, steadily add the remaining 1/2 cup sugar and beat until stiff peaks form.

Take about 1/3 of the beaten whites and add to the rum-flavored mixture and stir well to combine. Pour that lightened mixture over the whites and fold to combine. Once the mixture is smooth, pour the rum-flavored mixture over the chocolate bottoms in the pie crusts. Refrigerate to set, at least 1 hour.

While the pies are chilling, place a clean mixing bowl and whisk attachment in the refrigerator. When ready to serve, making sure the cream and equipment are well-chilled, place the bowl on a mixer fitted with the chilled whisk attachment. Whip the heavy cream to soft peaks. Top the set pies with the whipped cream and serve. Garnish with cocoa, chocolate or cacao nibs, as desired.

Nutrition
Per serving (based on 6): 332 calories (percent of calories from fat, 51), 5 grams protein, 38 grams carbohydrates, 2 grams fiber, 20 grams fat (7 grams saturated), 71 milligrams cholesterol, 234 milligrams sodium.



Title: Re: What's For Dinner?
Post by: angelface555 on October 29, 2018, 07:06:00 PM
Allrecipes's Peanut Butter Pie

    1 (9 inch) prepared graham cracker crust
    1 (8 ounce) package cream cheese, softened
    1/2 cup creamy peanut butter
    1/2 cup confectioners' sugar
    1 (16 ounce) container frozen whipped topping, thawed
    15 miniature chocolate covered peanut butter cups, unwrapped
 
Directions

  Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups.

Chill for at least 2 hours or overnight before serving.
Title: Re: What's For Dinner?
Post by: angelface555 on October 29, 2018, 07:11:43 PM
Taste of Home's Peanut Butter Cheesecake


Total Time
Prep: 20 min. + cooling
Bake: 55 min. + chilling
Makes
12-14 servings

Ingredients
    Crust:
    1-1/2 cups crushed pretzels
    1/3 cup butter, melted

    FILLING:
    5 packages (8 ounces each) cream cheese, softened
    1-1/2 cups sugar
    3/4 cup creamy peanut butter
    2 teaspoons vanilla extract
    3 large Eggs, lightly beaten
    1 cup peanut butter chips
    1 cup (6 ounces) semisweet chocolate chips

    TOPPING:
    1 cup sour cream
    3 tablespoons creamy peanut butter
    1/2 cup sugar
    1/2 cup finely chopped unsalted peanuts


Directions

    In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.

    In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet.

    Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).

    For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer.

    Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.



Title: Re: What's For Dinner?
Post by: angelface555 on October 29, 2018, 07:17:42 PM
The Reluctant Gourmet's Basic Mustard Vinaigrette Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1/2 cup

Ingredients

1 glove of garlic, smashed

2 tablespoons of balsamic vinegar

1 teaspoon Dijon mustard

5-6 tablespoons oil (vegetable, corn, canola, olive or some combination)

pinch of dried parsley

pinch of dried thyme

salt and freshly ground pepper to taste

How To Prepare At Home

In a clean jar or small bowl, add the vinegar, garlic, mustard and mix well. Slowly add the olive oil while either whisking or stirring rapidly with your fork. Add the parsley and thyme, salt and pepper, taste and adjust seasonings.

Simple, you bet, but this straightforward recipe will blow away any store bought salad dressing on the market. Start experimenting with your own ingredients and you will have Paul Newman getting nervous. Enjoy.
Title: Re: What's For Dinner?
Post by: angelface555 on October 29, 2018, 07:26:11 PM
H.E.B.'s Lemon Thyme Vinaigrette Recipe

Prep Time  20 minutes  Total Time  20 minutes  Serves  6  People

Ingredients

1 medium shallot, chopped

1 Tbsp Dijon mustard

1 Tbsp fresh thyme leaves, chopped roughly

1 Tsp lemon zest

1/3 cup(s) fresh lemon juice

1 Tsp honey

1 Tsp cracked black pepper

3/4 cup(s) grapeseed oil



Instructions
1
Combine shallots, Dijon mustard, chopped thyme, lemon zest and juice, honey, and cracked pepper together in a blender. Blend on low speed then slowly add grapeseed oil.
2
Once an emulsion is formed and all oil is incorporated turn up speed on blender and season with salt to taste. Dress over any salad or use as a marinade for chicken or fish.


Title: Re: What's For Dinner?
Post by: Mary Ann on October 29, 2018, 08:29:23 PM
Patricia, thanks for the Peanut Butter pie recipes.  The pie I had while rich, was quite light.  Except that I wonder if a restaurant would use whipped topping, I feel whipped cream would be too heavy.  All I can say is that it was delicious.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on October 29, 2018, 10:11:13 PM
You're welcome MaryAnn, I might look about and see if I can find a lighter, still delicious version.
Title: Re: What's For Dinner?
Post by: JaneS on October 29, 2018, 11:37:55 PM
I made "Jane's Old Time Pumpkin Pie" this afternoon and that's what was for supper in this house.
Title: Re: What's For Dinner?
Post by: angelface555 on October 29, 2018, 11:47:32 PM
SkinnyTaste's Skinny No-Bake Peanut Butter Pie

7 Freestyle Points 217 calories
Total Time:20 minutes plus chill time

"This Skinny No-Bake Peanut Butter Pie is light and creamy and ever so addicting! Whip this up in minutes for a dessert everyone will love! To keep it light I used Better n’ Peanut Butter which is available at Target, Trader Joe’s, health food stores and online."

Ingredients:

    5 oz reduced fat cream cheese, softened
    1/2 cups confectioners’ sugar
    1/3 cup Better n Peanut Butter
    8 oz fat free frozen whipped topping, thawed (or truwhip for healthier option*)
    reduced-fat graham cracker pie crusts
    3 tbsp Hershey’s chocolate syrup

Directions:

    Beat cream cheese and confectioners’ sugar together in a medium bowl.
    Mix in Better ‘n Peanut Butter and beat until smooth. Fold in whipped topping.
    Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours.
    Drizzle with chocolate syrup before serving.
Title: Re: What's For Dinner?
Post by: JaneS on October 30, 2018, 12:37:17 AM
Sorry but I thought this was going to be a place for sharing our own tried and true recipes.  I already subscribe to a bunch of recipe websites and cope recipes that I have to try to find out if they're really as good as the site thinks they are.  I'll still keep coming by to see if anyone has posted a favorite recipe or their own but I have enough book and website recipes to last me for about 20 years and I keep getting more.

Thanks for....
Title: Re: What's For Dinner?
Post by: Mary Ann on October 30, 2018, 09:35:17 AM
Jane, I can't speak for other recipes, but the Peanut Butter Pie thing got started because I had Peanut Butter Pie for dessert when eating out Saturday night.  Some thought they'd like it, others would not.  It was delicious.

Mary Ann
Title: Re: What's For Dinner?
Post by: JeanneP on October 30, 2018, 11:24:05 AM
JaneS.  Yes, I was thinking that also. Looks like a lot of work for Larry putting in all Recipes from Magazines etc. I know when we had seniornet doing it it had to be family Recipes or ones only after having been tried out by someone.
Title: Re: What's For Dinner?
Post by: angelface555 on October 30, 2018, 01:30:04 PM
Since I was helping Rae with indexing on that SeniorNet recipe board in the early years, and also provided many of those recipes shown on SeniorNet, along with Bunny, I beg to differ! While some of the recipes I've shown I haven't tried, many I have and many are either from other members or situations such as MaryAnn's.

If you wish to stop posting recipes, that is your choice but don't simply make assumptions.
Title: Re: What's For Dinner?
Post by: larryhanna on October 31, 2018, 11:14:21 AM
I don't mind the work involved in keeping the index up, usually on a daily basis.  The only problem I have is trying to decide where to put some of them.  Some are obvious but some probably end up in miscellaneous that could probably fit in one of the other categories. 
Title: Re: What's For Dinner?
Post by: FlaJean on November 01, 2018, 11:09:10 AM
Patricia, thanks for the peanut butter recipes.  I’m going to try that first one soon.  I enjoy looking at all the recipes.
Title: Re: What's For Dinner?
Post by: angelface555 on November 01, 2018, 12:28:00 PM
Thanks, Larry and Jean. I was intrigued by the B&T's discussion of those and the Black Bottom Pie.

Here is a recipe I've made many times albeit with a few personal modifications. This was my mother's favorite, peach cobbler. I use the basic method for apple and some other fruits as well.

Southern Living's Peach Cobbler


Ingredients

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

How to Make It
Step 1

Melt butter in a 13- x 9-inch baking dish.
Step 2

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Step 3

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Step 4

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
Title: Re: What's For Dinner?
Post by: angelface555 on November 01, 2018, 03:51:40 PM
The Spruce Eats's Easy 3-ingredient Coconut Macaroons;

"To vary the flavor, add 1/4 teaspoon of almond extract along with 2 teaspoons of vanilla extract. Feel free to add more almond extract if you like that flavor in your macaroons, or experiment with other flavors.

While the basic coconut macaroons are easy and taste great, they can be gussied up in many ways. Add some chopped toasted pecans or walnuts to the mixture or add hazelnuts. For holidays, you could give them festive color with about 1/2 cup of chopped candied red and green cherries along with 1/2 teaspoon of almond extract and 1 1/2 teaspoons of vanilla. Or stir in 1/2 cup of mini chocolate chips and some well-drained chopped maraschino cherries. Peanut butter chips, butterscotch chips, and brickle chips are some other good possibilities for add-ins. Or add 1/4 to 1/2 cup of multicolored sprinkles to match the season or occasion. Add a few drops of food coloring if you'd like."


Ingredients

    5 1/2 cups sweetened flaked coconut (gently packed)
    1 (14-ounce) can sweetened ​condensed milk
    2 to 3 teaspoons vanilla extract

Steps to Make It

#1)  Gather the ingredients.
#2)  Heat the oven to 325 F (165 C/Gas 3).
#3)  Line the baking sheets with parchment paper or nonstick foil. Spray the paper or foil with nonstick cooking spray.
#4)  In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well.
#5)  Grease a teaspoon or cookie scoop or spray it with nonstick cooking spray.
#6)  Using the teaspoon or cookie scoop, drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between ​the cookies.
#7)   Bake for 10 to 12 minutes, or until lightly browned around the edges.
#8)    Immediately remove the cookies to a rack to cool.
#9)   Enjoy!

https://www.thespruceeats.com/easy-3-ingredient-coconut-macaroons-3053844?utm_campaign=househomesl&utm_medium=email&utm_source=cn_nl&utm_content=14933807&utm_term=petsbanner


Title: Re: What's For Dinner?
Post by: Mary Ann on November 01, 2018, 05:10:28 PM
Patricia, I love macaroons.  I copied the recipe but I'm not sure I'll make them because I'd eat them in a hurry - you know - one tastes good, take two, then a third, etc.

I used to make a cobbler and I'm not sure what fruit, but cherry comes to mind.  I have a recipe in mind to post and I'll look for the cobbler recipe.  I think it was quite simple but I remember making it in a 9x13 pan - too much for two people.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on November 01, 2018, 07:02:09 PM
I know what you mean, I tend to halve even the "for two," recipes I have. I look forward to seeing your post.
Title: Re: What's For Dinner?
Post by: Mary Ann on November 01, 2018, 10:18:23 PM
I found the recipe I was looking for.  I got the recipe from somewhere but it has been so long since I made it that I have no idea where it came from.  I do remember that I made it several times for family and we all liked it.  I only made it with cherries, no other fruit.

Hot Cherry Cobbler

1 1/4 cup sugar
1 cup drained sour cherries (or fresh pitted sour cherries) - save juice
1 cup biscuit mix
1/3 cup (approx) milk
1 1/4 cup cherry juice - with water to make the amount
2 Tbsp butter or margarine

Preheat oven to 375 degrees.

Add 1/4 cup sugar and drained cherries to biscuit mix.  Stir in just enough milk to make a stiff dough.  Spread roughly in greased 10x6 or 8x8 pan.  Heat cherry juice with butter and remaining sugar and pour boiling hot over dough. 

Bake at 375 degrees for 30 minutes.  Serve hot or warm with milk or light cream.

Any fruit may be used instead of cherries; adjust sugar accordingly.

Serves 6.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on November 01, 2018, 10:56:56 PM
Hmmm...and Saturday is my hunting and gathering day. I will try it and let you know how it went. I do have Bisquick on hand now. I'll probably make it on Sunday or Monday and thanks so much, and I appreciate the recipe!
Title: Re: What's For Dinner?
Post by: FlaJean on November 02, 2018, 11:58:38 AM
I love cobblers.  Mary Ann, that sounds good.  Cherry pie or cobbler is a favorite with Larry.  He eats very few sweets and think he would like that.  Definitely saving that recipe.
Title: Re: What's For Dinner?
Post by: Mary Ann on November 02, 2018, 01:21:09 PM
I have another recipe and this was my mother's recipe.  I think I used Bisquick or Jiffy for the dough, but I'm not sure.  I found my mother's recipe and she got it from someone else.  I did make it several times and the family liked it.    Mary Ann

Apple Roll - a dessert

Make a syrup of 1/2 cup sugar and 2 cups of water in 10" x 14" pan.  Cook 5 minutes. 

Biscuit dough
2 cups flour
4 tsp baking powder
1 tsp salt
6 Tbsp lard (I'm sure I did not use lard)
3/4 cup milk
4 medium size apples

Mix ingredients and form a square 1/4 inch thick.  Chop apples finely and spread on square.  Dot with sugar, butter and cinnamon.  Roll like a jelly roll.  Slice roll in 1 1/2 inch pieces and put the pieces in the syrup cut side down.

Bake at 425 degrees 25-30 minutes or until done.

This is a large recipe and can be halved.  I also think the 1 tsp salt is too much according to today's cooking standards.  So, salt to taste.
Title: Re: What's For Dinner?
Post by: angelface555 on November 02, 2018, 01:38:15 PM
I'm saving both! While it's the second of November, what little snow we had is melting! However, the highs and lows hovering in the teens and all that freezing rain and ice out there are making me hungry for hot fruit cobblers, pies, and tarts!
Title: Re: What's For Dinner?
Post by: JeanneP on November 03, 2018, 01:59:34 PM
MaryAnn. Apple rolls sound so good. Going to make once I get feeling better from this Awful Cold and cough I came down with.
I use to make a lot of things using Bisquick. Just never buy it anymore. Still like to make pie crust using a little lard with butter. Can't beat it.
Winter is beginning to hit us here in Illinois. Looking for a little snow this weekend.
Title: Re: What's For Dinner?
Post by: FlaJean on November 03, 2018, 02:25:22 PM
Mary Ann, that Apple Roll sounds delicious.  Halving the recipe is a good idea for the two of us.  I often use just half of a recipe, especially for desserts, as Larry never eats much dessert.
Title: Re: What's For Dinner?
Post by: Mary Ann on November 03, 2018, 02:34:51 PM
Thanks Jeanne and Jean!  I haven't made the Apple Roll in years but I know I liked it.  Really just another version of Apple Pie.  I'll surprise Tom with it some day.  We don't eat desserts but cookies and cupcakes disappear rapidly.  I'll tell one on Tom - recently I ordered some chocolate cupcakes, two-bite size.  I am not fond of fudgy chocolate, but I like dark chocolate and/or devils food cake.  Anyway, I noticed I had help in eating the cupcakes - and they were GOOD!  I mentioned to Tom how good they were and he said, "yes, and don't get them again".  I did order more last grocery order, but I brought the cupcakes in the computer room where I think he won't miss them.  By the time I finish them, they'll be dry.

The above reminds me of Norm coming to my condo and the first thing he'd do would be to go to the cookie jar.  One day he said, "Quit buying cookies because I shouldn't eat them".  I laughed and told him he didn't have to go to the cookie jar first thing.

Mary Ann
Title: Re: What's For Dinner?
Post by: Amy on November 03, 2018, 03:12:36 PM
Mary Ann, thank you! That Apple roll will be made  tomorrow. I bought a basket of apples with a little bit of everything in it so this should be good!!
Title: Re: What's For Dinner?
Post by: Mary Ann on November 03, 2018, 03:58:44 PM
Amy, thank you.  I am getting the urge to make it myself.  Being apple, I know Tom will help me eat it.

While I was still working, our company division made a cookbook and I submitted that recipe.  I neglected to say it was a dessert and because of the word "roll", it was listed with the breads.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on November 03, 2018, 07:20:48 PM
MaryAnn, I went to Safeway, Kroger's Fred Meyers, and Walmart for Bisquick and not a box was anywhere probably because of the approaching holiday. Luckily, they all face each other in a square mall development area, so I didn't have far to walk. I'm going to have to make my own biscuits. I already have frozen cherries, don't remember if they're sour or not and I have two gallons of frozen local blueberries.

I purchased three large red delicious type apples, so I'm all set for the different recipes.
Title: Re: What's For Dinner?
Post by: Mary Ann on November 03, 2018, 08:10:44 PM
Patricia, I'm sure there are other brands of baking mix.  In our area is Jiffy Mix, but I think there is Martha White - and other brands made in various sections of the country.  If anything like those are available, buy them.  I buy Jiffy in preference to Bisquick because it is less expensive and it comes from Chelsea Michigan.  You might find a brand that comes from Washington State, maybe one from Canada.

I would think frozen cherries that are not sour would be OK, just don't use the entire amount of sugar.  I am not a good cook, nor inventive, but I would think an experienced cook could even use cherry pie mix if that was all that was available.  I know tart cherries are hard to find, but I usually did.  Now I'll have to check my grocery site to see if it's available.  I think the main thing is that the fruit be unsweetened but the added sugar makes up for that and I know the amount could be adjusted if the fruit is sweetened.

Mary Ann


Title: Re: What's For Dinner?
Post by: Mary Ann on November 03, 2018, 08:31:18 PM
Patricia, here's an idea if it hasn't been bought out like Bisquick.  I looked for generic baking mix and found two or three listed as Pancake and Baking Mix.  I am sure they're compatible.  Jiffy makes small biscuit mixes and they are similar to a regular baking mix. 

I will advise you to use whatever cherries you have because I found one brand tart cherries (from Oregon) and it cost $4.50!  I was shocked.  It is on the list now but I may remove it.  Apples are cheaper - I think.  If the cherries cost $4.50 here what must they cost in Alaska???

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on November 03, 2018, 09:15:23 PM
MaryAnn, a small, half cup package of fresh raspberries here is 4.99 which is crazy because they grow wild here, in fields, yards, unpaved roadways, well like weeds. Food is priced higher here because freight costs are higher often due to going over water. Some items are beyond ridiculous such as equipment for hummingbirds when there are none in Alaska! I once asked a manager about it and he said they have to take what the main store ships out.

I found this about the "true cost of living in Alaska." however they are mainly discussing Anchorage. I have a gallon size bag of frozen generic cherries and while I don't remember the actual price, I know it was over eight dollars.

https://smartasset.com/mortgage/what-is-the-true-cost-of-living-in-alaska

We don't have Martha White altho I've seen the brand in the south. Jiffy products here range for muffins such as bran or cornbread. I'm going back out on Monday as my other check arrived so I'll see if there are any generic mixes available.
Title: Re: What's For Dinner?
Post by: angelface555 on November 03, 2018, 09:25:59 PM
I was talking to Dora about their vet visit today for their diabetic cat and later asked her for any easy recipes. Here is one she makes for quick or unexpected gifting needs.

Potato Coconut Candy

Total Time
Prep: 30 min. + chilling
Makes
2 pounds (40 servings)

Ingredients

    4 cups confectioners' sugar
    4 cups sweetened shredded coconut
    3/4 cup cold mashed potatoes (without added milk and butter)
    1-1/2 teaspoons vanilla extract
    1/2 teaspoon salt
    1 pound dark chocolate candy coating, coarsely chopped


Directions

    In a large bowl, combine the first five ingredients. Line a 9-in. square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2x1-in. rectangles. Cover and freeze.

    In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container.

Title: Re: What's For Dinner?
Post by: Mary Ann on November 03, 2018, 09:57:39 PM
Patricia, that recipe sounds good.

I knew prices in Alaska would be higher but comparing house prices, I don't think they're too much higher than down here.  I understand about shipping etc.

Mary Ann
Title: Re: What's For Dinner?
Post by: Amy on November 04, 2018, 07:22:38 AM
Hope this is the right place to post this

When you make your Johnny cake/cornbread do you like it sweetened or unsweetened. I have only had the sweetened kind but would like to try a recipe that also has corn in it.
Title: Re: What's For Dinner?
Post by: angelface555 on November 04, 2018, 09:09:54 AM
I've rarely had sweet cornbread and I would have to check my recipes.
Title: Re: What's For Dinner?
Post by: angelface555 on November 04, 2018, 09:47:35 AM
Here is what I have Amy;

Beat one egg, then beat in three-fourths cup white cornmeal, one half teaspoon soda, one half teaspoon salt and one and one half cups buttermilk. Pour into a hot one-quart casserole with one tablespoon butter melted in it. Bake until set.

I usually set the oven to 400 and bake for 20 to 25 minutes.

Edit, Heat casserole in oven while preheating.
Title: Re: What's For Dinner?
Post by: larryhanna on November 04, 2018, 04:12:34 PM
Changes in the appearance of the Recipe Indexes.  We exceeded the 20,000 character limit of a discussion so I had to create an individual Dessert Index.  I also went back and decided to list in the title all of the categories of recipes in the individual Index.  In so doing it was necessary to eliminate the word Recipe in the title and save every space possible for some of the headings and went ahead and conformed the others Indexes.  I tried again to get the Indexes in alphabetical order in the listing but without success. 
Title: Re: What's For Dinner?
Post by: Amy on November 04, 2018, 04:46:52 PM
Patricia, thank you. I shall give this a try. I am not sure we have the white cornmeal here but will look for it. I do know I have a bag of the yellow in the freezer.

Title: Re: What's For Dinner?
Post by: so_P_bubble on November 05, 2018, 01:48:41 AM
Larry, thanks for the effort to keep it up to date. I know it is a lot of work.

In my recipes file I also found that alphabetical is impossible. I group together the same components: potato dishes together, beans together in the vegs section, chicken together, soups together, etc. It makes it easier to find when searching.
Title: Re: What's For Dinner?
Post by: larryhanna on November 05, 2018, 10:17:29 AM
Bubble, I knew that the dessert Index was getting pretty large but wasn't too happy when I got the message I couldn't post anymore Index items in it because of exceeding the limit.  However, this may happen from time to time.  I hope having all the categories listed in the heading of the Index link will make it more obvious where certain recipes are located.  I tried to index by main ingredient and if I wasn't certain it went into the Miscellaneous folder. I found the Index header also will accept only so many characters and thus the change in format. 
Title: Re: What's For Dinner?
Post by: angelface555 on November 05, 2018, 11:26:51 AM
Larry, I also appreciate all you're doing for us. While Bunny helped with indexing, I remember Rae grumbling from time to time while keeping up indexes for a few years before she abruptly announced she would no longer be maintaining the recipe indexes. So, I know it is a difficult job, and I am happy for all that you do.

Title: Re: What's For Dinner?
Post by: JeanneP on November 05, 2018, 03:06:04 PM
Larry.
I was thinking that problem came up in SNet years ago and it was the reason that they only wanted Recipes that were Tried and True. Such as going back to Grandma etc. I remember I made one up to go in of some of the Recipes we used in England during the War years. That was even put in one Forum in Australia and New Zealand.  They stopped putting in all recipes that came from magazines etc because they fulled up the spaces. Many just to long and to many things needed to fix them.
Title: Re: What's For Dinner?
Post by: angelface555 on November 05, 2018, 04:36:39 PM
JeanneP.;  Bunny and I worked along with Rae in the recipes forum for SeniorNet. All recipe collecting from the site came through either me or Bunny and Rae indexed them until she was overwhelmed and quit.

If I somehow missed your involvement and participation in organizing with Bunny and I  and or helping Rae to index those recipes, please excuse my not having any recall.
Title: Re: What's For Dinner?
Post by: angelface555 on November 05, 2018, 10:56:04 PM
Amy, I Googled and found this info about purchasing white cornmeal.

https://www.google.com/search?q=where+can+i+buy+white+cornmeal&oq=Where+to+buy+white+cornmeal&aqs=chrome.4.0l5.22451j0j7&sourceid=chrome&ie=UTF-8&dlnr=1&sei=AxDhW5jpJorz0wKkrImoBg
Title: Re: What's For Dinner?
Post by: maryz on November 06, 2018, 08:54:50 AM
When I grew up in Texas, I didn't know there was anything BUT yellow cornmeal.  I couldn't figure it out when we moved to Tennessee and all I could find was white.  I learned that they were interchangeable - at least for my purposes (cornbread, turkey stuffing, corn muffins, etc.).  But I still prefer yellow cornmeal.  And never, EVER put sugar in cornbread!   ;)
Title: Re: What's For Dinner?
Post by: larryhanna on November 06, 2018, 09:25:32 AM
Let me assure all of you that I don't mind the work of keeping up the Index as sort of have it down to a science of mainly coping and pasting.  I know my wife loves to just look at various recipes online and used to love to do the same thing with the cookbooks, which have now been retired to the back shelf.  The cookbooks have now been replaced by notebooks full of recipes she has printed out, some of which she has made and others that will probably never be made. 

Thank you all for the comments of appreciation. 
Title: Re: What's For Dinner?
Post by: Amy on November 06, 2018, 11:46:17 AM
Patricia, thank you...I had no idea there was white but see it is interchangeable.. 
Title: Re: What's For Dinner?
Post by: FlaJean on November 06, 2018, 12:57:45 PM
Mary Ann or Patricia, I’m assuming that when using Bisquick you would not include the butter for those recipes as Bisquick or other mix already contains shortening.

I bought a can of cherries yesterday for about a dollar forty so not that expensive.
Title: Re: What's For Dinner?
Post by: Mary Ann on November 06, 2018, 01:38:03 PM
Jean, I would assume you would only add the liquid to the Bisquick.  If you got tart cherries, add the sugar and if they are not tart, use your judgment as to  how much, if any, to add. 

Grand Haven is spectacular right now - very windy, lots of whitecaps and hard to see the pier or lighthouses.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on November 06, 2018, 02:07:53 PM
I have bags of frozen fruit that I'm going to use this afternoon after voting, and I want to try the Jiffy all-purpose mix because I haven't used that before. I've used both white and yellow cornmeal before, but the recipe I showed was my mother's and the one I grew up on.

MaryAnn, you see lots of white horses, (as Kelly used to say); on that cam! We're going for a high of ten today and presently at minus four. It's not that good with little to no snow over all that ice!
Title: Re: What's For Dinner?
Post by: angelface555 on November 06, 2018, 04:22:45 PM
This is from The Chowhound and is one I'm making for meal prep.
"This is the perfect centerpiece of a smaller Thanksgiving or other holiday dinner. An aromatic paste of black peppercorns, garlic, fennel seeds, lemon zest, and rosemary gives turkey a flavor that challenges the notion that breast meat is bland and uninteresting. Note that you might need to special-order skin-on, bone-in breasts from your butcher."

Chowhound's Roast Turkey Breast

INGREDIENTS
2 skin-on, bone-in turkey breast halves (weighing 6 to 7 pounds total)
6 tablespoons olive oil
3 tablespoons kosher salt
8 medium garlic cloves, halved
2 tablespoons fresh rosemary leaves
2 tablespoons fennel seeds, lightly crushed
1 tablespoon whole black peppercorns, lightly crushed
1 medium lemon, zested

INSTRUCTIONS
1 Pat the turkey breasts thoroughly dry with paper towels. Rub each breast all over (including under the skin) with 2 tablespoons of the olive oil and 2 tablespoons of the salt. Place in a large dish, cover loosely, and refrigerate for 2 hours.

2 Heat the oven to 425°F and arrange a rack in the middle. Meanwhile, combine the remaining 4 tablespoons of olive oil, remaining 1 tablespoon of salt, the garlic, rosemary, fennel seeds, peppercorns, and lemon zest in a food processor and process until the mixture is a coarse paste, scraping down the sides of the bowl at least once.

3 Remove the turkey breasts from the refrigerator and rub all over (including under the skin) with the paste. Let sit at room temperature while the oven heats up, about 30 minutes.

4 Arrange the turkey breasts skin side up in a roasting pan fitted with a rack, ensuring that the meat is not crowded and the breasts don’t touch. Roast until the skin starts to turn golden, about 30 minutes. Reduce heat to 375°F and roast until the internal temperature reaches 160°F and the juices run clear when pierced with a fork, about 40 to 50 minutes more. Let the turkey rest at least 10 minutes before carving.
Title: Re: What's For Dinner?
Post by: Mary Ann on November 06, 2018, 04:56:14 PM
Patricia, that sounds good.  Fortunately, I don't have to fix the turkey this year.  As I wrote elsewhere, we will be going to Holland to James' and Alicia's and her parents are coming from Milwaukee and we will celebrate either Friday or Saturday (I forget which).  There will be either six or seven adults plus the twins.  I am going to send money to James to buy the turkey. 

I can see Grand Haven better than I did earlier.  There are two kites flying and a good day for it.

Mary Ann
Title: Re: What's For Dinner?
Post by: JeanneP on November 06, 2018, 09:43:49 PM
Larry.  I have been a collector of Cook Books for 60 years. Don't know what I will do with them. My daugters and only granddaughter hate to cook.
The oldest one I have was printed in the late 1700s and can still find lots of the spices used in there that are used today. Back then it was more to be able to eat food that had gone OFF. No refrigeration back then so sauces went over most everything  I have a old one from India also.
Title: Re: What's For Dinner?
Post by: maryz on November 07, 2018, 10:53:09 AM
Jeanne, you might consider donating your cookbooks to your local library's book sale. There are always others out there who like to collect cookbooks.
Title: Re: What's For Dinner?
Post by: angelface555 on November 07, 2018, 12:37:20 PM
MaryAnn, I forgot the other apples, and I purchased gala apples for your mother's apple roll recipe, salted light and took it to cards where the ladies enjoyed it, and one asked for the recipe!

With the hot cherry cobbler, I had frozen cherries so didn't add any sugar, and that may have been a mistake as they were a bit tart, but it is still delicious! I added a small quarter cup of raspberries left over from something else.

I made a second cobbler using blueberries and that I'm talking to a friend's new apartment. She's newly retired and sold her house and downsized, so several of us are going to help her move and clean her new place. She probably will not feel like cooking after that so we are supplying her with some choices.

So thank you for the recipes!
Title: Re: What's For Dinner?
Post by: Mary Ann on November 07, 2018, 01:08:58 PM
Patricia, thank you very much and I'm glad the Apple Roll pleased  your friends.  I'm looking for one more recipe to post and I thought I knew where it was - but it wasn't!

Mary Ann
Title: Re: What's For Dinner?
Post by: JeanneP on November 07, 2018, 01:52:37 PM
MaryZ.  When our library have a book sale. The book shop owners line up about 3 hours before it opens and take all the books to put in their shops. Like old ones and also the Craft books are all gone as they pay to go into the libary the night before.  I would just like to find people who want to collect special like I did. Most of mine I brought over from England . My cousin would keep eye out for them and I would bring back . I usually went back every other year.I only have things in collections that are from UK. Lots of antiques.
Title: Re: What's For Dinner?
Post by: angelface555 on November 07, 2018, 06:45:51 PM
From the Spruce Eats; Southern Fried Chicken with Cream Gravy

**along with my recipe fixings below**

"This old-fashioned Southern fried chicken recipe is an excellent choice. The chicken is cooked to perfection and served with simple creamy milk gravy.  The gravy is a typical accompaniment, and it's effortless to make with some of the pan drippings, flour, and milk.

This is the Southern dish everyone loves, and it is very easy to prepare. Use a heavy, deep skillet or saute pan for the chicken pieces. You begin with the dark meat because the chicken breasts take less time to cook. The best way to check for doneness is with a reliable instant-read thermometer. Insert it into the thickest part of the chicken pieces, but take care to keep it from touching bone. The chicken is cooked to at least 165 F, the minimum safe temperature for chicken, USDA."

Ingredients
1 bottle of oil (or shortening)
2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 chicken (about 2 to 2 1/2 pounds, cut up)

For the Cream Gravy:
2 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk
1 cup chicken stock (low sodium or unsalted, or water)
Salt and freshly ground black pepper to taste

Steps to Make It
Put about 1 to 2 inches of oil or melted shortening in a deep skillet or Dutch oven. Heat the fat to about 350 F.

Combine the flour, salt, and pepper; sift into a pie plate or wide bowl.

Roll each piece of chicken in the flour and place in the hot fat. Put the largest pieces in first, in the hottest part of the pan. When all pieces are in the skillet and heat is regulated (try to keep it at 350 F), cover and cook for 5 minutes.

Remove the cover and turn chicken pieces when the underside is well browned. Replace the cover for another 5 minutes and then remove it and let the chicken cook in open pan until the bottom side is browned.

About 30 to 35 minutes in all will be required for cooking chicken if the pieces are not overly large. Try to resist the urge to turn the chicken more than the one time.

The fat should be deep enough to cover the pieces when it boils up, but make sure you use a deep skillet, preferably one made for frying chicken and watch carefully.

Serve the fried chicken hot with creamy gravy, hot biscuits, and potatoes or rice. For a side dish, try green beans, peas, or corn. Macaroni and cheese is an excellent choice as well.

Cream Gravy

Pour off all but about 2 tablespoons of the fat from the skillet. Add 2 tablespoons butter and 4 tablespoons flour; blend and cook until golden brown, scraping browned bits from bottom of skillet.

Gradually stir in 1 cup milk and 1 cup hot water. Stir until smooth and thickened; add salt and black pepper, to taste. Pour the gravy into a serving dish and serve with the chicken and hot biscuits, potatoes, or rice.

Tips

Chicken must be cooked to at least 165 F on a food thermometer inserted into the thickest part of the chicken, not touching bone.  Meat Temperature Chart and Safe Cooking Tips.

For boneless chicken breasts, you might like fried chicken breast cutlets or fried chicken sandwiches. Or try a lighter oven-fried chicken recipe.

*************************************************************************

Full disclosure, I cheat and add all my gravy ingredients to a blender and blend well. I use either milk or powdered milk, either way. I also never measure, but that's me, and I've been making this type of gravy for over sixty years. After blending, I pour it into my large wok and use salt and pepper, stirring with a non-scratching, heat resistant wooden spoon or a silicone spoon or spatula; until it comes to a bubbling boil, and then I turn the burner to low and allow it to simmer while I attend to the chicken and remainder of the meal.

I also have a fryer with a metal basket for the chicken, so don't use a skillet if I'm not using the oven baking for the chicken. I dip the chicken pieces in a bowl of shelled eggs and water and then into a bowl of salt and peppered flour.  l also use chicken stock for the mashed potatoes instead of water or milk.

For me, mac and cheese is too heavy for this meal, and I like to serve it with mashed potatoes, biscuits, mixed vegetables, and rarely a desert as it's quite heavy on its own.



Title: Re: What's For Dinner?
Post by: angelface555 on November 07, 2018, 07:03:42 PM
Easy Biscuits

Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 to 3 tablespoons sugar  (I omit this ingredient)
¼ teaspoon salt
½ cup melted butter
1 cup milk

Instructions
Heat oven to 450 degrees. Mix flour, baking powder, sugar, and salt.
Add melted butter and milk. Stir just until moistened.
Immediately drop by heaping tablespoons (15 biscuits) onto a lightly greased baking sheet.
Cook for 10 to 12 minutes or until edges turn golden brown.
Title: Re: What's For Dinner?
Post by: angelface555 on November 08, 2018, 04:39:10 PM
Spruce Eats' Simple and Versatile Italian Salad Dressing

I used this dressing for my fourth of July Salad; so much better homemade!

Ingredients
1/2 cup red-wine vinegar
1 1/2 cups olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
1 teaspoon dried Italian herb blend
1 teaspoon Dijon mustard
1 clove garlic (crushed and finely minced)

1:  Gather the ingredients.
2:  Combine the vinegar, olive oil, salt, sugar, pepper, herb blend, mustard, and garlic in a glass jar with a screw-on lid or another container with a tight-fitting lid.
3:  Tighten the lid and shake vigorously for 1 minute before serving.
4:  Refrigerate overnight for best results. Shake before serving. The dressing can be stored for several weeks in the refrigerator.
5:  Bacon and onion powder can be added for a more complex flavor.
6:  Add honey to this recipe to turn it into a honey-mustard dressing.
7:  Make a creamy vinaigrette by mixing the oil, vinegar, salt, and pepper with mayonnaise or sour cream.
8:  Add grated Parmesan cheese and freshly ground black pepper to the creamy vinaigrette for an original and tasty spin.
9:  If you like balsamic vinegar, make an Italian dressing with a twist on traditional by substituting balsamic for red-wine vinegar, and mixing that with olive oil, Italian seasonings, garlic, and pepper.

Uses for Italian Dressing
Dressings carry flavor through every bite and infuse whatever dish you use it on. Green salads are without a doubt the most common use for all dressings, including Italian, but don't stop there. These blends of oil, vinegar, and seasonings make taste spectaculars of otherwise boring and/or bland dishes.
Italian dressing makes a terrific marinade for grilled chicken and steaks and can turn a cheap steak cut into something that's actually worth eating. Mix it into ground beef for a boost in flavor and a change-of-pace burger. It also can turn potato or pasta salad into a star when it's mixed with more mustard, olives, and red onions.


Title: Re: What's For Dinner?
Post by: so_P_bubble on November 09, 2018, 03:28:59 AM
This is how I do my dressing and it keeps long
in the fridge too.

Ingredients
1/2 cup cider vinegar
1 1/2 cups olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 spoon Ketchup
1/2 spoon mayonnaise
1/2 teaspoon Dijon mustard
1 clove garlic  crushed (optional)

Title: Re: What's For Dinner?
Post by: angelface555 on November 09, 2018, 02:06:53 PM
Bubble, is that a tablespoon or a teaspoon of mayonnaise and of ketchup?
Title: Re: What's For Dinner?
Post by: so_P_bubble on November 09, 2018, 02:39:41 PM
what I call spoon is a tablespoon or a 'soup spoon', not a ladle lol

But I do not usually measure, I know how much I need to squeeze the plastic bottle to get the amount I want.
Title: Re: What's For Dinner?
Post by: angelface555 on November 09, 2018, 03:25:43 PM
Thanks! I rarely measure after learning a recipe or a cooking style either whereas my sister Becky always measures everything precisely!  âœ"
Title: Re: What's For Dinner?
Post by: angelface555 on November 09, 2018, 04:28:10 PM
I recently had dinner with a friend who had delicious pork chops brushed with a roasted garlic, onion jam. Everyone was raving about the meal, and she graciously provided the recipe which was by Guy Ferie. I looked it up, and it had several steps, so I Googled and found this from "Dinner with Julie," a 2013 post. You can use this with crackers, meat and or cheese, vegetables or stir into soups or stews.

http://www.dinnerwithjulie.com/2013/09/30/balsamic-onion-roasted-garlic-jam/

BALSAMIC ONION & ROASTED GARLIC JAM

Ingredients
2 large sweet onions
2 Tbsp. olive oil
2 Tbsp. butter
2-3 heads of garlic, roasted
1/4 cup packed brown sugar or honey
3 Tbsp. balsamic vinegar
pinch freshly ground black pepper

Directions
Peel the onions and cut into quarters or sixths; place in the bowl of a food processor and pulse until roughly chopped. This gives you pieces of onion in a variety of sizes; alternatively roughly chop them by hand.

Place the olive oil and butter in a medium saucepan set over medium-high heat; add the onions and cook for 5 minutes, until soft. Squeeze the garlic out of its casing into the onions and continue to cook for another 10-15 minutes, or until the excess moisture is starting to cook off.

Add the brown sugar, balsamic vinegar and pepper, and cook, stirring often, for another 15-20 minutes, or until the mixture is thick and deep golden. Cool and refrigerate until needed. (Freeze any you’ll be storing for over a week.)


"Even if you don’t make jam, everyone should know how to roast a head of garlic. It’s something you can do any time the oven is on â€" when you’re roasting a chicken, for example, or baking a lasagna, you can wrap a few heads of garlic, their tops sheared off and drizzled with oil, and pop them into the oven, directly on the oven rack, for 45 minutes to an hour, until they’re soft and dark enough to squeeze out of their skins. You needn’t use it right away; keep the heads in their foil in the fridge to spread on sandwiches or squeeze into vinaigrettes or mashed potatoes."


Title: Re: What's For Dinner?
Post by: Cottoncandy on November 09, 2018, 07:41:53 PM
Hi everyone...I like to cook so have enjoyed this forum....I'm wanting to purchase a convection toaster oven....does anyone  care to comment on a good one to try.....really don't want to order from Amazon....thx. CC
Title: Re: What's For Dinner?
Post by: angelface555 on November 09, 2018, 08:22:01 PM
CC, I have a 1300 watt Oster Convection Bake Toaster Oven that I purchased at our local Sears along with a heatproof silicone bottom mat and a number of the appropriate sized oven and baking dishes. I believe it, (oven); was $230.00 at the time?

This purchase was two or three years ago, and it along with my large wok is my most used appliance. I have a 1200 watt inverter Panasonic microwave purchased at the same time that I don't use nearly as much.

I had purchased the two because my range's oven had issues and I wanted something I could count on, and the Oster delivered. I think Black and Decker had good ones at the time too, but I went with the lower price.
Title: Re: What's For Dinner?
Post by: larryhanna on November 10, 2018, 10:44:04 AM
Bubble, I added your salad dressing recipe to the Index and called it Bubble's Salad Dressing.
Title: Re: What's For Dinner?
Post by: so_P_bubble on November 10, 2018, 12:23:24 PM
ha ha Larry - thanks!
Title: Re: What's For Dinner?
Post by: FlaJean on November 10, 2018, 12:53:18 PM
We have a Breville toaster oven we bought from Bed, Bath and Beyond.  If you want to use convection you just push a button.  There are different price ranges and we got the medium priced and very happy with it.  We use our microwave every morning for a precooked Jimmy Dean sausage and then the toaster oven for broiled buttered toast.  Same every day but it works for us.  I have become intolerant of eggs so stay away from eggs even ‘tho I would love to have scrambled eggs in the morning.  It isn’t worth it to suffer the consequences.
Title: Re: What's For Dinner?
Post by: Cottoncandy on November 10, 2018, 01:37:20 PM
Thanks for the input on toaster ovens.....I will  for sure be getting one..I think it would be used a lot....I have a microwave of course...but having trouble with my gas oven...which I used for all baking...so need another option....CC
Title: Re: What's For Dinner?
Post by: JeanneP on November 11, 2018, 05:38:16 PM
It has been years now since I used my gas oven. Store pans in it now.  I have a MW. Wok. Toaster oven Large size that is also a Convection and cooks fast. a few months ago I bought one of the Fat Free fryers and really like it. I love kitchen gadget and have just seen a newer type convection I like. But think I am through getting any more. Just gave my Bread Machine and Electric Grill away. Lots of pans also. Just will stay out of the Kitchen Departments.
Thanks Larry for putting Bubbles Jam in where easy to find. I started to print it but printer out of ink. Going to keep some of that in the fridge. Sounds so good .
I think I am now at the end of my flu type thing I came up with. Lasted 2 week.
We got some snow here and its really cold .  Not looking forward to winter.
Title: Larry
Post by: RAMMEL on November 11, 2018, 06:54:44 PM
Larry - A well done job on the index.  I just used it to find the "Apple Roll" and got a good hit on the first shot.

I love apples and most things made with them.  Often have an apple and cheddar for lunch.
Title: Re: What's For Dinner?
Post by: RAMMEL on November 11, 2018, 07:09:24 PM
My mom used to make a simple apple cake but I never found her recipe, if there was one.  It was made in probably a 9" square pan.  The cake may have been a mix or scratch, but there were thin wedges of apple poked down into the cake. There may have been cinnamon or sugar on top (I think that varied).
Title: Re: What's For Dinner?
Post by: angelface555 on November 11, 2018, 09:51:37 PM
Poke Cakes

Rammel, I make a type of poke cake in a "9X13" cake pan that is a cinnamon apple Duncan Hines cake mix. I add either chunky applesauce or canned apple pie filling into the batter. While the cake is baking, I take three apples, any type, slice thin and toss into a hot skillet with butter and a small amount of honey.

You poke holes in the cake after it is finished and cooled. Then you pour your buttered apple mix over the cake, or while the cake is baking, take some cinnamon, and nutmeg, mixed with a little water and sugar in a pan until it cooks down to a syrup. Mix in some sweet creme and pour the syrup over the holes, so it permeates the cake.

These types of poke cake are endless. Start with a cake mix, add a few extras, bake and poke holes after cooling. Then instead of frosting, you use sugar syrup, spices and or fruit, your choice. Another idea is to bake a small cake, added chopped or sliced fruit, toss in a skillet with butter and pour over the cake. Add some cinnamon, honey or other spices, and serve with yogurt or ice cream.

For instructions and numbered steps plus more ideas, just Google poke cakes.

Edited for clarity
Title: Re: What's For Dinner?
Post by: Lindancer on November 12, 2018, 12:48:20 PM
Thanks Patricia for all those ideas, I think I will try something apple, I have a lot of apples right now
Title: Re: What's For Dinner?
Post by: angelface555 on November 12, 2018, 01:05:45 PM
You're welcome, Gloria!
Title: Re: What's For Dinner?
Post by: angelface555 on November 15, 2018, 06:22:22 PM
Cooking Light's Instant Pot Applesauce With Pears

If you're looking for a fun fall way to use your Instant Pot, look no further: Nothing is tastier than homemade applesauce using seasonally fresh ingredients. You can leave it a little chunky (perfect for spooning over top waffles) or process it with an immersion blender, for a smoother taste.

Active Time 10 Mins
Total Time 20 Mins
Yield
Serves 10 (serving size: about 1/2 cup)

Ingredients
2 pounds Bartlett pears (about 4)
2 pounds Gala apples (about 4)
1 pound Cripps Pink apple, also called Pink Lady (about 2)
1/4 cup water
2 lemon peel strips (from 1 lemon)
1/4 cup lemon juice (from 1 lemon)
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
2 cinnamon sticks

How to Make It
Peel half of the pears and apples. Discard cores and cut into 1/2-inch pieces. Stir together apples, pears and remaining ingredients in an instant pot. Lock the lid in place; turn the pressure release valve to seal. Program instant pot to cook on manual, at high pressure, and cook for 5 minutes. Turn valve to quick release steam until float valve drops. Carefully remove the lid and discard lemon peel and cinnamon sticks. Remove applesauce and place in a medium bowl. Serve warm or chill in the refrigerator to serve cold.

Title: Re: What's For Dinner?
Post by: angelface555 on November 17, 2018, 02:24:19 PM
Spruce Eats, Chocolate Swirl Cheesecake Recipe

A no-bake cheesecake is a recipe to cherish as it can be made in no time and is a base for so many lovely different flavors, colors, and decorations. This marbled cheesecake shows just how easy it is to make a show-stopping dessert with little effort.

The basic cream and cream cheese topping sits on a firm chocolate cookie base, and it's transformed in a flash with swirls of melted dark chocolate. Switch to milk if the dark chocolate is too bitter, or if you're serving to children.

Total: 20 mins Prep: 20 mins Chill: 2 hrs Yield: Serves 6

Ingredients
For the Crust
3 cups semi-sweet chocolate cookies
1/2 cup unsalted butter (melted)
For the Filling
1 1/4 cups heavy cream
1 1/2 cups full-fat cream cheese
For the Chocolate Swirl
6 ounces dark chocolate (broken into pieces)

Steps to Make It
Note: while there are multiple steps to this recipe, this cheesecake is broken down into workable categories to help you better plan for preparation and cooking.

Make the Crust
Gather your ingredients.

Grease an 8-inch loose-bottom cake tin, then line the bottom with greaseproof paper and put to one side.

Quickly blitz the chocolate cookies in a food processor until the biscuit crumbs resemble coarse sand. Do not overmix or the base will be too hard. If you do not have a food processor, place the cookies in a plastic bag and crush lightly with a rolling pin.

Pour the melted butter over the crumbs and stir well, making sure they are all covered.

Spoon the buttery crumbs into the base of the cake tin, spreading them evenly and making sure there are no holes. Using a drinking glass with a smooth bottom, press the crumb mixture firmly to help level it up. Chill the base in the refrigerator for at least one hour.

Make the Cheesecake
Whip the cream until it forms peaks, but is still soft, Be careful not to overwhip or the cream will start to curdle into butter.

Carefully fold in the cream cheese until incorporated and a smooth, glossy cream forms.

Take the base out from the refrigerator, gently spoon the filling onto the crust, making sure to not leave any gaps around the edges. Level the surface using the back of a spoon or a small palette knife. Return the cheesecake to the fridge.

Decorate the Cheesecake
Place the chocolate pieces into a heatproof bowl and set over a pan of lightly boiling water making sure the chocolate is not touching the water. Stir with a wooden spoon when melted.

Working quickly and using a teaspoon, drop small dots of chocolate over the surface of the cheesecake. Do not linger at this point as the chocolate will start to set.

Using a skewer or something with a similar shape, quickly swirl the chocolate dots through the cream and cheese filling. Do not be too precious here; the marbling should be random, both thick and thin to resemble the marks on a marble slab.

Return the cheesecake once more to the refrigerator and chill until needed.

Decorate some more as you wish, or serve as it is and enjoy!

Title: Re: What's For Dinner?
Post by: angelface555 on November 20, 2018, 09:31:17 PM
eHow's Special Holiday Recipes
How to Make Blue Cheese and Bacon Slow Cooker Mashed Potatoes

Things You'll Need
1 pound Yukon Gold potatoes
1/4 cup vegetable stock
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup butter, cubed
1/2 cup cream
5 ounces blue cheese, crumbled
4 slices thick cut bacon or just use part of a package of bacon crumbles
2 tablespoons chopped parsley

Step 1: Prepare and Cook the Potatoes
Clean, peel and cut the potatoes into 2-inch pieces.
Pour the vegetable stock into a slow cooker. Place the potatoes into the slow cooker, and then sprinkle the salt and pepper over the top of them. Cover the slow cooker and cook the potatoes on high for 4 hours.

Step 2: Cook the Bacon
Lay the bacon strips out on a baking sheet. Bake the bacon in an oven set at 400 degrees Fahrenheit for 20 minutes, or until the bacon is crispy. Transfer the bacon from the baking sheet to a plate lined with paper towels. Once cooled, crumble the bacon into small pieces.
 
Step 3: Mash the Potatoes
Once the potatoes are cooked, add the cream, butter, parsley and all but 2 tablespoons of the cheese to the slow cooker. Reserve the remaining cheese for serving. Mash the potatoes with the cheese, cream, parsley, and butter until they're smooth and creamy.
 
Step 4: Garnish and Serve
Transfer the mashed potatoes to a serving bowl. Garnish with the crumbled bacon, cheese and additional chopped parsley. Then, serve and enjoy.

 

Title: Re: What's For Dinner?
Post by: larryhanna on November 21, 2018, 10:53:27 AM
Patricia, I added your recipe in the Vegetables Index.  I just noticed that I had misspelled Broth in the title.  Please if anyone sees a mistake like that or a recipe in the Index that fits into another category better than where I placed it please let me know either here for with an email.  I am not sensitive to such help and I want things to be right.
Title: Re: What's For Dinner?
Post by: angelface555 on November 24, 2018, 05:39:58 PM
Thanks Larry, I appreciate the time and effort you put in!

Cooking Light's Simple Salad:  Roasted Red Pepper and Pine Nut Salad

"Spring mix, a blend of small, tender lettuces, is an ideal base for side salads with a more delicate profile (think herbs, berries, and nuts rather than croutons, pungent cheeses, or big, crunchy vegetables). This Mediterranean version would be a perfect side for citrus-and-herb baked chicken and Greek-style roasted potatoes." Just don't use romaine lettuce as its making folks ill again!

Total Time
20 Mins
Yield
Serves 4 (serving size: about 1 cup

Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon red wine
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 1/2 teaspoons chopped fresh oregano
2 cups loosely packed spring mix
2 cups loosely packed baby spinach
1/2 cup bottled roasted red bell peppers, drained and chopped
2 1/2 tablespoons toasted pine nuts
2 tablespoons crumbled feta cheese


How to Make It

Combine oil, vinegar, salt, red pepper, and oregano in a large bowl, stirring with a whisk. Add spring mix, spinach, and roasted bell peppers; toss gently to coat. Sprinkle salad with pine nuts and crumbled feta.



 














Title: Re: What's For Dinner?
Post by: angelface555 on November 27, 2018, 10:09:01 PM
Gingersnap Cookie Truffles Recipe
By Kirsten Nunez

If you love gingersnap cookies, you'll adore this gingersnap cookie truffle recipe. It calls for simple ingredients like gingersnap crumbs, cream cheese, and spices. Together, they create a flour-less, dough-like filling that's hard to resist

You can also take it up a notch and add even more spices for a stronger flavor. And, like most truffle recipes, the finished product looks fancier than it really is. This easy holiday recipe is perfect for parties, potlucks, and gifts!

Things You'll Need
4 cups gingersnap cookies, broken

8 ounces cream cheese, room temperature

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon vanilla extract

1 tablespoon olive or coconut oil

1 1/4 cup chocolate chips of choice

Step 1
Crush the gingersnaps into crumbs. You can do this with a coffee bean grinder, high-powered blender or food processor.

Step 2
In a large bowl, combine the gingersnap crumbs with cinnamon, ginger, and nutmeg. Mix well.

For an extra kick, add more spices.

Step 3
Add the softened cream cheese and vanilla extract. Mix well.

Step 4
Continue mixing until the ingredients form a dough-like consistency. You should be able to form a large ball. If the mixture is too crumbly, add more softened cream cheese or butter, one tablespoon at a time. If it's too creamy, add more gingersnap crumbs.

Step 5
With clean hands, roll the dough into 18 balls. Each one should be about the size of a standard meatball.

Place on a metal baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes.

Step 6
Meanwhile, melt the chocolate chips. Fill a small pot about 1/3 full with water. Bring to a boil, then reduce to a simmer.

Place a stainless steel bowl on top of the pot, making sure the bottom does not touch the water. Place the chocolate chips and oil in the bowl. Stir occasionally until melted and smooth.

Tip
Keep an eye on the chocolate. Make sure it doesn't bubble or burn.

Step 7
Insert a toothpick into each gingersnap ball. Dip into the melted chocolate, making sure to cover all sides.

Return to the parchment-lined baking sheet. You can use a second toothpick to push the truffle off of the first toothpick.

Step 8
Repeat with the remaining truffles. Let the chocolate set completely.

To speed up this step, pop the truffles in the refrigerator.

The truffles are ready to eat once the chocolate has set.

You can leave the truffles as they are, or decorate them. One idea is to drizzle melted white chocolate on top.

For one batch of truffles, 1/4 cup of white chocolate chips is enough. Once melted, place the white chocolate in a plastic sandwich bag, cut off the tip and drizzle onto the truffles. You can also use microwavable candy melts and a piping bag. For a more festive touch, add sprinkles or edible glitter before the chocolate melts. The possibilities are endless with these sweet and simple treats!
Title: Re: What's For Dinner?
Post by: angelface555 on November 27, 2018, 10:16:50 PM
Cranberry Brie Flatbread Recipe
By Jackie Dodd

With pre-made pizza dough and cranberry sauce you're already making, these couldn't be simpler for holiday entertaining. Just slice some cheese, sprinkle with rosemary, and they're ready for the oven. Even at the last minute, you can still pull these off in under 20 minutes.

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With pre-made pizza dough and cranberry sauce you're already making, these couldn't be simpler for holiday entertaining. Just slice some cheese, sprinkle with rosemary, and they're ready for the oven. Even at the last minute, you can still pull these off in under 20 minutes.

Things You'll Need
2 cups fresh cranberries

1 large naval orange

1/2 cup granulated sugar

1 ball (1 lbs) pre-made pizza dough

1 tablespoon olive oil

1 (8 oz) wheel of brie cheese

2 teaspoons chopped fresh rosemary

Kosher or sea salt

Step 1: Make the Cranberry Sauce
Preheat oven to 425°F.

Add the cranberries, juice from one orange (about 1/2 cup), and sugar to a pot over medium-high heat. Simmer until cranberries have broken down and the mixture reaches the consistency of a thick jam, about 15 minutes. Remove from heat.

Tip
Need cranberry sauce for your holiday table? Just make a double (or triple!) batch, and you'll have enough for the flatbreads and more than enough leftover for the table! You can also substitute 1 cup of your favorite cranberry sauce for the topping on these flatbreads.

Step 2: Cut the Dough into Portions
On a lightly floured surface, cut the dough into 8 equal sized portions (you can also make small, two-bite flatbreads by cutting the dough into 16 equal sized pieces).

Press and pull them into circles about 4 inches in diameter.

Tip
Want to make it even simple? Use packaged (pre-cooked) Naan flatbread, top, and bake for 6 minutes!

Step 3: Top
Place the circles on a baking sheet and brush dough with olive oil. Slice the cheese (with the rind on) into thin slices. Add two slices to each circle. Top with about 1 tablespoon of cranberry sauce, and sprinkle with rosemary.

Step 4: Bake
Bake at 425°F for 10-12 minutes or until the dough is browned and the cheese has melted. Remove from oven, sprinkle with salt. Serve warm.

Title: Re: What's For Dinner?
Post by: Mary Ann on November 29, 2018, 12:27:44 PM
This is an old recipe, sent to me by a half-step-cousin, Pat (I think).  His Aunt Lauretta was my dad's first cousin.  He also sent me earlier, many other old family recipes that I have not posted.  Those are more family size, but this one is huge.  It is mentioned that only 1/4 of it is used and that makes 150 cookies.  I'm not suggesting anyone make it, I just wanted to have others see this old recipe.  I'm not sure if the comments are Lauretta's or Pat's.

Mary Ann


This has been a yearly tradition for the Quigg family since Erna Tock died and stopped bringing Aunt Lauretta's cookies for Christmas. We use them only for Christmas. Being the last in my family I still keep the tradition alive every Christmas. I use Christmas cookie cutters to cut the rolled out dough. The hardest part is the fact that the dough must be rolled out paper thin. To cut the cookie shapes out is really hard. It took me years to get the hang of it.

Again, word for word as it appears on the letter from Aunt Lauretta Tock (Schiel).

Let Stand overnight - easier to roll. can cut recipe in half or quarter.

           Mrs. Krieck's Brown Xmas Cookies
1# brown sugar
1 qt molasses - 1/2 mol + 1/2 syrup
4 eggs - 2 whole ones - 2 yolks - the 2 white for icing
2 tsp baking soda
1# shortening - butter or other kind
1/2 tsp salt
5& ground Cardamon seed
5& star anise seed - ground,
flour enough to make a stiff dough.

mix and let stand overnite. roll out & bake next day. This is the original recipe , but if you made it all, you would bake for a week. You can use half, if you want a lot of cookies I use only 1/4 of the recipe. makes about 100 cookies.
Now about the seeds, you can still buy cardamon seed, which is already ground or buy the seeds and grind them. I have an old coffee mill which I use. Star anise you can not buy anywhere, as it grows in Red China and we don't deal with them. You can buy ground anise. (plain) or use the seeds & grind them or you can use anise oil.
    This year I used seeds & ground them. also the cardamon seed. They come ice (probably in) little white pods & you can grind the whole thing or take the seeds out, which I did & grind them Cardamon seed is expensive. 65 cents for 1/2 oz. or 35 for 1/4 oz of the ground. It's easier to buy the seeds already ground, but I like to grind mine. This sounds like a lot of work, but it really isn't.
   Hope you can make it all out
Put as much as you want of the seed in the dough & taste it.

This is the tried and true 1/4 recipe;
1/2 Cup Dark Brown Sugar (packed)  Sometimes I use 1/4 Cup Brown Sugar & 1/4 Cup of Dark Karo Syrup
1 egg plus 1 egg yolk (Save extra egg white for Icing)
1/2 Cup Butter, margarine or shortening
1/4 Tsp. Salt
1 Tsp Ground cardamon seeds
1 Tsp ground anise seed. I grind my own with a pepper grinder.
Flour enough to make a stiff dough ( about 4 cups) ... a little stiffer than peanut butter.
Mix and let stand overnight... I keep it refridgerated. Roll out very thinly, cut and bake. Bake at 350 degrees F until lightly browned (10-12 minutes) Watch very closely as they burn quickly. I can make about 150 cookies

BOILED ICING FOR BROWN CHRISTMAS COOKIES
1 egg white                                        Combine in top of double boiler & place over boiling water. Beat till very light, about
3/4 Cup sugar                                     7 min. Remove from heat and fold in flavor (vanilla) and food coloring.
1/8 Tsp Cream of Tartar
3 Tblsp. of water


Title: Re: What's For Dinner?
Post by: angelface555 on November 29, 2018, 02:15:27 PM
MaryAnn, I sent the recipe to my younger sister who is the only one of us with chef's training. I'm curious as to if she'll try it!
Title: Re: What's For Dinner?
Post by: Mary Ann on November 29, 2018, 02:42:26 PM
Patricia, I'll be interested in what she thinks, if she'll try it.  Let me know.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on November 29, 2018, 02:52:07 PM
I'll do that!
Title: Re: What's For Dinner?
Post by: Joy on November 29, 2018, 03:11:36 PM
Mary Ann,  that cookie recipe sounds interesting. I know I won't be making any from your recipe.  I have my mother-in-law's recipe for cut-out cookies that I used to use, but I don't think I could roll out the dough anymore.  But, her recipe called for 8 cups flour and it made a lot of cookies.  I used to only make 1/2 of the recipe and it still made a lot.  They were my husband's favorite cookies and they were usually the only kind I would make.  And, they were really thin.  My sister-in-law still makes them, but she has help from her daughter and grand daughter.  I don't have any girls to help me and my 2 daughter-in-laws don't like to cook nor bake. So, I just have to go without.  And, I do miss them.  I have tried buying some at our local farmers market, but they are just way too thick.  We do have a real old bakery in Baltimore,  called Otterbeins and they do make real thin ones. Sometimes I can get them at the local grocery store.  And, I could order them online, but since they are so thin, I wonder if they would still be in one piece when they arrived. 

Joy
Title: Re: What's For Dinner?
Post by: Mary Ann on November 29, 2018, 05:05:26 PM
Joy, I have an idea that bakery has been shipping thin cookies for years and probably has a way to protect them.  I won't be making the cookies myself.  I should give the recipe to Dot because she always bakes cookies at Christmas time, but she likes a variety. 

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on November 30, 2018, 01:33:28 AM
MaryAnn, I heard back from my sister and she said, "They had big families back then ... and lots of neighborly visits! : )


Then she suggested spiced molasses cookies or a German pfeffernusse cookie or Lebkuchen cookies. So, I went Googling.

Spiced Molasses cookies

Spiced Molasses Cookies
Author: Sydney
Prep time:  20 MINS Cook time:  40 MINS Total time:  1 HOUR
Serves: 30 cookies
 
Chewy on the inside, crunchy on the outside molasses cookies with plenty of winter spices to keep you warm!
Ingredients
3 cups all purpose flour
3 teaspoons baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon cloves
⅛ teaspoon ground star anise (optional)
⅛ teaspoon ground black pepper
1 cup packed brown sugar
¾ cup unsalted butter, room temperature
1 egg
1 egg yolk
⅔ cup molasses
1 cup raw or granulated sugar, for rolling
Instructions
Preheat your oven to 350 degrees F. Whisk together the flour, baking soda, ginger, cinnamon, salt, cloves, star anise and black pepper. If you have whole spices, you can grind up the ginger, cinnamon, salt, cloves, star anise and black pepper in a mortar and pestle or spice grinder, otherwise pre-ground is fine. Set aside.
In the bowl of your mixer, combine your brown sugar and butter, and beat until well combined, at least 3 minutes (if you do not incorporate your sugar and butter properly, the cookies will fall flat). Add in your egg, beat to combine, then add in your egg yolk, and beat to combine. Pour in your molasses and beat to combine, scraping down the sides of the bowl as needed. Gradually add in the flour, 1 cup at a time, scraping down the sides of the bowl as needed, until smooth and just moistened.
Place your 1 cup of raw or granulated sugar in a bowl and line your baking sheets with parchment and/or grease well. Place 2-tablespoon sized dollops (or use a cookie scoop, my secret weapon) in the bowl, and roll them around until they are covered well in the sugar. Place the cookies about 1-1/2 inches apart on your baking sheet (I did about 8 cookies per sheet) and bake for 10-12 minutes, until just set but now browned. Allow to cool slightly before storing and/or serving. These will keep well in an airtight container for up to 1 week or frozen for up to 3 months.
Title: Re: What's For Dinner?
Post by: angelface555 on November 30, 2018, 01:38:19 AM
German Lebkuchen Christmas Cookies

yield:
18 COOKIES
prep:
15 MINUTES (ACTIVE) 2 HOURS (INACTIVE)
cook:
10-12 MINUTES
total:
2 HOURS 45 MINUTES

INGREDIENTS:
For the Cookies:
3 cups all-purpose flour, plus extra for kneading
1¼ teaspoons ground nutmeg
1¼ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
1 egg
¾ cup light brown sugar
½ cup honey
½ cup molasses

For the Glaze:
1 cup confectioner's sugar
2 Tablespoons water
1 Tablespoon lemon juice

DIRECTIONS:
1. Preheat the oven to 350°F. Grease two baking sheets or line them with parchment paper.

2. Sift together the flour, nutmeg, cinnamon, cloves and allspice. Set aside.

3. Beat the egg and sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl.

4. Beat in the honey and molasses until thoroughly combined.

5. On low speed, stir in the flour mixture until just combined.

6. Turn the dough out from the bowl onto a well-floured surface. Knead the dough, adding more flour as kneaded, until a stiff dough is formed.

7. Wrap the dough in plastic wrap and chill until firm, about 2 hours or overnight.

8. On a well-floured surface, roll out the dough into a 9x12-inch rectangle. Cut the dough into 18 3x2-inch rectangles. Bake for 10-12 minutes.

9. Transfer the cookies to a wire rack and let cool. Whisk together the confectioner's sugar, water and lemon juice and brush or spread on top of the cookies.

10. Allow the glaze to firm, and then store the cookies in an airtight container at room temperature.



Title: Re: What's For Dinner?
Post by: angelface555 on November 30, 2018, 01:45:42 AM
German Pfeffernusse Cookies

Ingredients Serves 18

1⁄2 cup molasses
1⁄4 cup honey
1⁄4 cup shortening
1⁄4 cup margarine
2 egg
3⁄4 cup white sugar
1⁄2 cup brown sugar
2 tsp anise extract
4 cup all-purpose flour
1 1⁄2 tsp ground cardamom
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground ginger
2 tsp ground cinnamon
1 1⁄2 tsp baking soda
1 tsp white pepper
1⁄2 tsp salt
1 cup powdered sugar, for dusting
Directions
Prep 15 min Cook 15 min Ready 30 min
Mix together molasses, honey, shortening, and margarine in a saucepan over medium heat. Cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in eggs, white sugar, brown sugar, and anise extract.
Combine flour, cardamom, nutmeg, cloves, ginger, cinnamon, baking soda, white pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combined. Refrigerate for at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C).
Roll dough into acorn sized balls and place at least 1 inch apart on baking sheets.
Bake cookies for 10 to 15 minutes, then transfer to a wire rack to cool. Dust cooled cookies with powdered sugar.



Title: Re: What's For Dinner?
Post by: Mary Ann on November 30, 2018, 07:14:08 AM
Patricia, I've seen recipes for both of those cookies over the years, but never made any of them.  I used to have a rolling pin with designs in it that you would roll over the dough and I think there were squares so you could cut them for individual cookies.  I wonder what I did with that?  I think it would be used for one of those cookies.

Appleton was a German and Scandinavian community "back in the days" and Mrs Krieck sounds German.  I looked her up in Ancestry but didn't pay attention to her family or any dates.

Mary Ann
Title: Re: What's For Dinner?
Post by: larryhanna on November 30, 2018, 11:27:56 AM
  I was shocked yesterday when I went to add a new recipe to the Indexes in the cooking section of Seniors and Friends to find that all of the link are now broken.  I am hopeful this problem can be fixed as I spent many hour preparing the Indexes.  I have emailed Michael about this problem and asked for his help. I will let you know if the problem can be fixed. Obviously I will not be doing any more updating until he problem can be fixed but glad to have Mary Ann's big cookie recipe as the starting point for the future.   
Title: Re: What's For Dinner?
Post by: angelface555 on November 30, 2018, 12:04:16 PM
Thank you Larry, it does seem as if this new regime has been more problems and issues than help. I hope Michael is able to regain access to the indexes.

MaryAnn, my mom also had one of those rollers, with white handles and a tan body of stamps. My younger sister has it now.

https://www.google.com/search?q=rolling+pin+with+a+body+of+stamps+for+short+bread+or+cookies&oq=rolling+pin+with+a+body+of+stamps+for+short+bread+or+cookies&aqs=chrome..69i57.36692j0j7&sourceid=chrome&ie=UTF-8

She thought one or more of these recipes might have originated from or at least been influenced by your recipe or a similar one.
Title: Re: What's For Dinner?
Post by: Mary Ann on November 30, 2018, 01:24:41 PM
Patricia, I followed the link to the rolling pins, then for some reason things went to Norm's B&T and I could not find your post.  Anyway, my carved rolling pin looked exactly like the Springerle one, color and everything.

So, I haven't lost my mind, I've just lost my way.

My new-found cousin said they used Christmas cookie cutters with their dough.  Which reminds me I have a goose cookie cutter than my grandmother gave me years ago.  It looks homemade with a flat top with a hole for your finger.  It must be well over 100 years old.
 
Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on December 01, 2018, 05:59:07 PM
The Spruce Eats' Traditional British Fruit Cake Recipe

Total:
3 hrs
Prep:
30 mins
Cook:
2 hrs 30 mins
Yield:
Serves 10

The success of this deliciously rich, moist cake lies in soaking the dried mixed fruits in strong dark tea the evening before; the tea adds a subtle depth of flavor to the cake. For this reason, you will need a little planning to allow time to soak the fruits. It is worth it though so don't be put off.

Ingredients
450 g./1 lb.  mixed dried fruit
300 ml./10 fl. oz. black tea (cold, strong)
225 g./8 oz. all-purpose (or plain flour)
150 g./5 1/2 oz. butter (slightly softened)
150 g/5 1/2 oz. dark Muscovado sugar
4 medium-sized eggs
1 tablespoon dark treacle (cane molasses)
100 ml./3 f.l oz. brandy (or sherry)
1/2 tsp. freshly ground nutmeg
2 tsp. lemon juice
1 tsp. baking powder
110 g./4 oz. ground almonds
225 g./8 oz. candied peel (chopped)
225 g./8 oz. glace cherries (halved)
Steps to Make It

1: The day before place the dried fruits in a large bowl, add the tea and stir well. Cover and leave overnight.

2: Preheat the oven to 325 F/170 C/Gas 3.

3: Line an 8-inch round cake tin with greaseproof paper or baking parchment.

4: Place the butter and sugar into a large baking bowl.

5: Using an electric hand whisk or fork, cream the butter into the sugar until light, smooth and creamy.

6:  Beat one egg into the creamed butter, then beat in a quarter of the flour. Repeat until all the eggs and flour are used up.

7:  Add the treacle, brandy or sherry, nutmeg, lemon juice to the cake mixture and stir gently using a spoon or spatula. Finally, stir in the baking powder.

8: Drain the dried fruits and add the ground almonds, glace cherries, and mixed peel. Stir well then add to the cake mixture stirring gently until all the fruits are incorporated into the mixture. Stir gently so as not to 'flatten' the cake mixture.

9: Spoon the mixture into the prepared cake tin and gently level the surface.

10: Cook in the preheated oven for 2 to 2 1/2 hours or until dark, golden brown.
Title: Re: What's For Dinner?
Post by: angelface555 on December 01, 2018, 06:06:40 PM
The Spruce Eats' Traditional Scottish Dundee Cake

Total:
2 hrs 45 mins
Prep:
15 mins
Cook:
2 hrs 30 mins
Yield:
1 Cake (6 to 8 Servings)

A traditional Dundee cake comes from, no surprises, Dundee in Scotland. The cake is distinctive alongside other rich fruit cakes by circles of blanched almonds on the surface of the cake.

There are many versions of the Dundee Cake, all claiming to be 'the one," but usually any lovely rich fruit cake will do the job. This cake is as near as we can get to an actual, traditional cake as it contains the almonds, whiskey, and the orange peel.

Dundee is also the birthplace of British marmalade, thanks to the Keiller family, who are generally credited with making the first commercially available, breakfast preserve. As such, a pure and true Dundee cake will include the zest of an orange, thus linking it to the marmalade making in the town. This recipe includes a little of both, and so has quite a citrus tang to it.

As this is also a Scottish cake, traditionally, a malt whiskey would be used to flavor the cake. However, if whiskey is not your tipple, then feel free to use brandy or even sherry.

Ingredients

5 1/2 ounces/150 grams butter (slightly softened)
5 1/2 ounces/150 grams dark brown sugar (soft)
1 large orange (zested)
8 ounces/225 grams all-purpose flour (or plain flour)
2 teaspoons baking powder
1 teaspoon mixed spice (Pumpkin Pie mix makes a good alternative)
3 large free-range eggs
1 pound/450 grams dried fruit (like sultanas, currants, and raisins)
2 ounces/55 grams candied peel (chopped)
Optional: 2 ounces/55 grams glace cherries (halved)
1 tablespoon malt whiskey (or brandy, if you prefer)
4 ounces/115 grams whole almonds (blanched)

Steps to Make It
Gather the ingredients.

Preheat the oven to 300 F/150 C/Gas 2.

Line an 8 1/2-inch cake tin with greaseproof paper or baking parchment and grease lightly with a little butter.

Place both the butter, sugar, and zest into a large roomy baking bowl. Cream the butter into the sugar until light, smooth and creamy using either a fork or electric hand whisk.

In another bowl, mix the flour with the baking powder and mixed spice.

Beat one egg into the creamed butter, then beat in a third of the flour. Repeat until all the eggs and flour are used up.

Add the dried fruits, citrus candied peel, and cherries (if using) to the mixture and stir well, but gently - you don't want to flatten the cake batter too much - until all the fruits are incorporated into the mixture.

Finally, stir in the whiskey using a spoon or spatula.

Spoon the mixture into the prepared cake tin and gently level the surface.

Cook in the preheated oven for 1 1/2 hours, then arrange the blanched almonds into circles on the top and return the cake to the oven.

Cook for another hour or until the cake is a deep, golden brown.

Remove the cake from the oven and place onto a cooling rack and leave the cake to cool in the tin.

Once cooled it is ready to eat. Serve and enjoy!
Title: Re: What's For Dinner?
Post by: angelface555 on December 02, 2018, 07:38:31 PM
From Shirley;  Today at 03:21:57 pm #38
Boy, I am with you on that music being butchered, Mary Ann! 

Okay, Amy, I copied the German Sweet Chocolate recipe but don't know what to do with it. Hear tell those recipes got scrambled but since I don't know where they are, I'm going to post the recipe right here & if anyone wants to move it, "have at it".  I finished the spaghetti sauce & fixed some pasta, ate & "boxed up" the rest for freezer & frig. Must say, I think this is the best batch I ever made, but could be I was just hungry for it.
***********
German Sweet Chocolate Cake
1 package (4 oz) Baker's German Sweet Chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) margarine or butter-softened (I use half & half)
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk
4 egg whites
*******
Heat oven to 350° F. Line bottoms of 3- 9" round cake pans with wax or parchment paper
Microwave chocolate & water in large bowl on high 1 1/2-2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Mix flour, baking soda and salt: set aside. Beat marg/butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir/fold into batter. Pour into prepared pans. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula or knife around edges of pans. Cool on cake racks for 15 minutes, remove from pan & remove paper before it cools.  Cool completely on wire racks.  Spread coconut-pecan frosting between layers & top (not sides)
*******
Coconut-Pecan filling/frosting
1 can (12 oz) evaporated milk (I use Carnation)
1 & 1/2 cups sugar
3/4 (stick & 1/2) butter or Blue Bonnet Margarine (I use butter)
4 egg yolks slightly beaten
1& 1/2 teaspoons vanilla
1 package (7 oz) Baker's Angel Flake Coconut
1 & 1/2 cups broken pecans (or more)
Mix milk, sugar marg or butter, egg yolks & vanilla in large saucepan. Cook & stir over
medium heat about 12 minutes or until thickened & golden brown. Remove from heat.
Stir in coconut and pecans. Cool to room temperature and spreading consistency.
*******
Can't throw those egg whites away so I add 1/2 teaspoon salt, scant teaspoon cream of tartar, and cup of sugar...whip them to peaks & drop spoon full onto baking sheet with nice peaks. Bake at 250°  for half an hour, don't open oven for hours as the crisp.  Or you can squash them in the middle to hold fruit. Good stuff!
Title: Re: What's For Dinner?
Post by: Shirley on December 02, 2018, 08:07:57 PM
Thank you, Patricia... especially for the link to find my way here.
Title: Re: What's For Dinner?
Post by: JeanneP on December 03, 2018, 12:45:07 PM
Shirley.
Now that recipe does sound like the Christmas Cakes we made in UK. Along with Christmas Puddings. They were started in November. Never heard of the Tea. The fruit was soaked in Rum.Some used Brandy or Whiskey.We didnt get to make them from 1939 to 1946 late.  Most of the stuff we could not buy during the war. Wedding cakes are made with just about the same mix.
Title: Re: What's For Dinner?
Post by: angelface555 on December 03, 2018, 01:12:15 PM
JeanneP, to go with your comment, here is a link from the BBC for a traditional British Wedding Cake;

https://www.bbc.com/food/recipes/traditional_wedding_cake_68531

Title: Re: What's For Dinner?
Post by: JeanneP on December 04, 2018, 09:08:02 PM
Oh! I remember eating those wedding cakes. You could keep them for years in freezer. Was bottom for Wedding Middle for Wedding Aniversery and small one for first baby born. I ate some pieces that were in freezer for years.
Title: Re: What's For Dinner?
Post by: JeanneP on December 04, 2018, 09:12:19 PM
I think I may make the small size. I am the only one now that eats fruit cake. Would put a little sherry in so will keep a few months.

Title: Re: What's For Dinner?
Post by: angelface555 on December 04, 2018, 09:37:58 PM
Sounds good to me!
Title: Re: What's For Dinner?
Post by: angelface555 on December 04, 2018, 09:42:24 PM
eHow's Easy to Make Corn Casserole Recipe

Things You'll Need
8.5 oz. box cornbread mix, (2)
2 cans corn (drained)
2 cans cream of corn (not drained)
8 oz. sour cream
1 cup melted salted butter, (2 sticks)

Step 1
Preheat your oven to 350 degrees. Combine all ingredients into a large bowl and fold together until well combined.

Step 2
Pour the corn mixture into a greased casserole dish and spread evenly.

Step 3
Cover the casserole with aluminum foil and bake for 30 minutes covered, and then remove the cover and bake for another 30 to 45 minutes uncovered until the center of the casserole is firm and the edges are golden.
Title: Re: What's For Dinner?
Post by: Lucian Hodoboc on December 05, 2018, 03:35:46 AM
Probably a vegan dish because I'm trying to keep the Orthodox Christmas fast, although I'm failing miserably most days. :-[
Title: Re: What's For Dinner?
Post by: larryhanna on December 05, 2018, 09:05:36 AM
I still have not been able to update the recipe Indexes but came across this link for the Recipe Index I had made several years ago and the links still work so thought it could be of interest:
http://www.christianphotographers.com/recipes/recipeindex.html
Title: Re: What's For Dinner?
Post by: Vanilla-Jackie on December 05, 2018, 09:20:59 AM
Lucian...
...welcome, now about your " miserable failure " your words not mine...willpower is all I can suggest...or as my teacher would often say " must try harder..." boy that takes me back some years...

Title: Re: What's For Dinner?
Post by: angelface555 on December 05, 2018, 11:13:57 AM
Thank you Larry. Those links look interesting. Chocolate gravy?

Hello Lucian, welcome to our little corner in the web.
Title: Re: What's For Dinner?
Post by: angelface555 on December 05, 2018, 12:43:55 PM
This recipe is for Amy;  Rock Recipies' Cherry Vanilla Cheesecake Bars


Cherry Vanilla Cheesecake Bars
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 
Servings: 18 large cookie bars
Author: Barry C. Parsons

Ingredients
FOR THE BASE & CRUMB TOPPING
1½ cups flour
⅓ cup firmly packed brown sugar
½ cup cold butter
FOR THE CHEESECAKE FILLING
1 cup (8 ounces) cream cheese
½ cup sugar
3 tsp vanilla extract
1 tbsp lemon juice
1 large egg
⅔ cup glace cherries, cut in quarters (well-drained maraschino cherries will also work, I rinse them and drain them on paper towels before cutting them)
Instructions
In a food processor pulse together the flour, brown sugar, and butter until crumbly (or just cut the butter through the flour and sugar with a pastry knife or two butter knives held between your fingers)
Save a ½ cup of this crumble mixture to sprinkle over the top later.
Press the rest of the crumble mixture into the bottom of a greased or parchment lined 8x8 inch square baking pan.
Bake at 350 degrees F for 15 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.
Beat together the cream cheese, white sugar, lemon juice, and vanilla extract until smooth.
Beat in the egg.
Fold in the chopped cherries.
Spread the cheesecake mixture evenly onto the pre-baked cookie base and sprinkle the reserved cookie crumble over the surface.
Bake at 325 degrees F for 20 - 30 minutes or until the cheesecake is set at the center.
Let cool completely in the pan before cutting and serving.
Refrigerate in airtight containers. Freezes well too.

Recipe Notes
I've since made this recipe with fresh cherries that have been quartered, and they were delicious.
Title: Re: What's For Dinner?
Post by: larryhanna on December 08, 2018, 11:49:32 AM
 Good news regarding the Indexes for the recipes shared here.  I have now been able to update the Indexes for the new recipes added since the update in the software.  I also added in the header of the Indexes a link back to the message where I had posted the link to the old SeniorNet Recipe Index.  That Index had all the categories associated with that one link. 

Again, if you find a link that doesn't work or a recipe that I missed getting added to the Index please let me know.  I checked all of the updates I did today and they all were working after I did the update.
Title: Re: What's For Dinner?
Post by: so_P_bubble on December 08, 2018, 12:08:20 PM
What a job well done.  Thanks Larry for your great help.
Title: Re: What's For Dinner?
Post by: angelface555 on December 08, 2018, 12:15:48 PM
Larry, that link doesn't work for me as it only returns me here.  If anyone does access then would you let me know?
Title: Re: What's For Dinner?
Post by: JeanneP on December 08, 2018, 05:55:26 PM
Great job Larry. Hope lots of people enjoying all your Hard work.
Title: Re: What's For Dinner?
Post by: FlaJean on December 09, 2018, 12:43:23 PM
I made my "Meatloaf for Two" yesterday and we have plenty left for today plus a couple of sandwiches.  We just don't eat that much anymore.  The recipe makes two meat loaves 1/4 lb. each and we still have plenty.  If anyone is interested I'll post the recipe.  Lately we have just been sharing a Jersey Mac philly sandwich or a Firehouse turkey and bacon sub a couple of times a week and not cooking as many meals.  It seems to work for us.
Title: Re: What's For Dinner?
Post by: angelface555 on December 09, 2018, 12:52:03 PM
Larry, I am still unable to access your links.
Jean, I would love a copy of your meatloaf recipe!

Here is another recipe from the Spruce Eats.  Sausage, egg and cheese savory muffins;

"These simple, make-ahead breakfast muffins are the perfect solution to that all too common dilemma. Each one is loaded with sausage, eggs, cheddar cheese, and even spinach for a healthy boost. That's protein, dairy, carbs, and even your greens in one easy-to-eat package!

The main ingredients in this recipe are sausage, cheese, and spinach, but you can also substitute bacon or ham as the main protein and swap in other vitamin-packed greens like cooked kale. For muffins with more of a sweet-savory twist, drop in a 1/4 cup of diced apples along with the maple syrup.

Cutting the butter into the flour mixture gives them a biscuit-like texture. The result is a flaky, delicious handheld meal that'll please kids and adults alike.

These easy muffins can be kept in the deep freezer for up to 3 months or in the refrigerator for 5 days."


Ingredients

    8 ounces breakfast sausage (uncooked and with casings removed)
    3/4 cup frozen chopped spinach (thawed and drained)
    2 cups flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon freshly ground pepper
    6 tablespoons butter (unsalted)
    1 1/4 cups buttermilk
    2 eggs
    1 teaspoon maple syrup
    1 cup shredded cheddar cheese
    1 tablespoon of chives (finely chopped)

Steps to Make It

    Preheat the oven to 375 F. Coat a muffin tin generously with cooking spray or melted butter.

    Cook the breakfast sausage in a cast iron skillet on medium-high heat. Break up the sausage as it cooks and continue cooking until it is not longer pink and is completely cooked through.  Drain and remove from the heat. Add the spinach to the sausage.

    Whisk together the flour, baking powder, baking soda, salt, and ground pepper in a large bowl.

    Cut the butter into chunks and add it to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it is completely incorporated. 

    Whisk the eggs and buttermilk together and then add it to the flour and butter mixture. Stir until combined and add in the sausage and spinach mixture, maple syrup, and the shredded cheddar. Stir until everything is incorporated. Divide the batter evenly among the greased muffin tins.

    Bake the muffins for 20 to 25 minutes, or until a toothpick comes out clean. Remove the muffins from the oven and allow them to cool slightly before taking them out from the tins to finish cooling on a cooling rack. Eat them warm or allow them to completely cool before transferring them to a plastic bag to freeze them. You can also store them in an airtight container in the refrigerator until you are ready to eat them.
 
Title: Re: What's For Dinner?
Post by: angelface555 on December 09, 2018, 01:28:10 PM
From Yummly.com, Cinnamon Roasted Sweet Potatoes. This makes a great company or holiday dish!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 Servings

Ingredients

    2 sweet potatoes (medium, 4 cups, cut into 1" cubes)
    2 apples (medium, about 2 cups, cut into 1" cubes)
    3 tablespoons coconut oil (melted & divided) or 3 Tablespoons olive oil
    1 teaspoon sea salt
    2 tablespoons pure maple syrup
    1 teaspoon ground cinnamon

Step 1. Roast Sweet Potatoes Alone

Sweet potatoes take longer to get fully cooked and browned than apples, which is why it is very important to roast the sweet potatoes alone first.

To do this, toss the cubed sweet potatoes with melted coconut oil or olive oil  and sea salt. Then, roast the sweet potatoes until they just start to become golden-brown (about 15-20 minutes), stirring once.

It's important to roast the sweet potatoes alone so they become crispy. If added in the beginning, the liquid from the apples and maple syrup will cause the sweet potatoes to be soggy.

Step 2. Add the Apples, Maple Syrup and Cinnamon.

While the sweet potato cubes are baking, toss the apples with the remaining coconut oil, maple syrup and cinnamon in a large bowl until everything is well combined.

Once the sweet potatoes begin to brown, remove them from the oven and add the rest of the ingredients to the pan, stirring to combine. Spread the sweet potatoes and apples evenly in the pan in a single layer so they cook quickly and brown nicely.
Use room temperature ingredients.

This is an important note in this Cinnamon Roasted Sweet Potatoes and Apples recipe. Coconut oil is a solid at room temperature, which means that if the melted coconut oil comes into contact with a cold piece of apple, it will solidify almost instantly. This will result in an uneven distribution of ingredients!  ** This is why I use olive oil.

Step 3. Bake the Cinnamon Sweet Potatoes and Apples until golden brown

Return the pan to the oven and bake until the sweet potatoes and apples are browned and the maple syrup has caramelized, or thickened. At this point, remove the pan from the oven and serve immediately!

You could sprinkle them with pomegranate seeds and top them with fresh rosemary too.

I do recommend serving them fresh from the oven! Letting these Cinnamon Roasted Sweet Potatoes and Apples sit too long at room temperature might cause them to lose some of their crispiness!





Title: Re: What's For Dinner?
Post by: FlaJean on December 09, 2018, 03:52:34 PM
Meatloaf for Two

1 egg
1/4 cup milk
1/3 cup crushed saltines
3 tablespoons chopped onions
1/4 to 1/2 teaspoon salt
1/8 teaspoon rubbed sage
Dash pepper
1/2 pound lean ground beef

Topping for meatloaf
1/4 cup ketchup
2 tablespoons brown sugar
1/4 teaspoon Worcestershire sauce

Directions

In a large bowl, beat egg.  Add milk, Cracker crumbs, onion, salt, sage
And pepper.  Crumble beef over mixture and mix well.  Shape two loaves
And place in a shallow pan coated with cooking spray.
Combine the ketchup, brown sugar and Worcestershire sauce.  Spoon
Over meatloaves.  

Bake at 350 degrees F for 40 to 45 minutes and temperature reads 160 degrees.
Yield two mini loaves
Title: Re: What's For Dinner?
Post by: FlaJean on December 09, 2018, 03:58:26 PM
Angel, Both of those recipes sound really good.  I have some sausage in the freezer and I have the buttermilk so am going to make them in the next couple of days.
Title: Re: What's For Dinner?
Post by: angelface555 on December 09, 2018, 04:56:27 PM
Thanks Jean! Have you ever tried using a muffin tin for the recipe or making the mix beforehand and freezing it to cook later on busy days?

I've used the egg sausage muffin recipe before and froze them. The muffins are terrific thawed for snacks or a quick breakfast.
Title: Re: What's For Dinner?
Post by: angelface555 on December 14, 2018, 03:36:54 PM


The Rock's Recipes' Newfoundland's Figgy Duff

"First for those of you reading without benefit of Newfoundland experience, Newfoundland Figgy Duff has nothing to do with figs, dried fresh or otherwise. Raisins are historically referred to as figs in many parts of the province.

This recipe is, of course, a close cousin to the Blueberry Duff, which is still made throughout the year using frozen blueberries but is especially good at the beginning of the summer blueberry season.

A recent email request and this mornings brunch prompted me to add my standard recipe for Figgy Duff. A young lady from the southern US who is married to a Newfoundlander asked for assistance in preparing this dish. I was reluctant to answer with a definitive recipe because I don't believe that one actually exists.

I have encountered many variations of what people call Figgy Duff here in Newfoundland. Family history and local variations of the recipe account for many differences in both opinion and experience of what Figgy Duff actually is. It is a close cousin to the traditional English Spotted Dick where, I suspect, a part of our English and Irish heritage has survived over the centuries in this dish.

This is a slight variation on my grandmother, Belinda Morgan's recipe, where I remember having it at many a Sunday dinner in her Port-de-Grave kitchen. A similar recipe with the addition of molasses and spices I have heard referred to as Labrador Duff.

Other recipe variations I have seen include breadcrumbs, orange zest or currants but I have never attempted any of those.

To debate what is a proper Figgy Duff is to engage in the silliest of arguments. It is futile to argue the virtues of one over the other because it is impossible to overcome the power of the inextricably entwined memories that people associate with such things.

It is much more interesting to me to explore and appreciate the differences than to debate them. There is no right and wrong here, just differences of experience.

One of my indulgences is to pan fry thick slices of the leftovers in butter for brunch the next day and serve it with molasses. (Time to put a cardiologist on retainer!)

A couple of British friends tell me that this is commonly done with the leftover Christmas pudding back in the UK as well. Throw a couple of slices of the leftover Christmas ham into the pan with it and you are definitely good until supper. 😉"

Newfoundland Figgy Duff
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
 
Course: Side Dish
Cuisine: Newfoundland
Servings: 8 Servings
Author: Barry C. Parsons
Ingredients

    2 cups flour
    ½ cup sugar
    2 tsp baking powder
    1/3 cup melted butter
    ¾ cup milk
    2 tsp vanilla extract
    1 cup raisins


    Sift together the flour sugar and baking powder.
    Add the raisins and toss well.
    Add the milk, melted butter and vanilla.
    Mix all together with a wooden spoon just until a soft dough is formed. Put dough into a pudding steamer or a wet heavy cotton pudding bag, tying the bag with a piece of butcher string but leaving about an inch of slack at the top to allow the pudding to expand. Boil for approximately 1 1/2 hours. This is most often done in the pot with the boiled root vegetables, cabbage and salt beef included in a Jiggs Dinner but can be done in a pot on its own as well.

Recipe Notes

Note: you can substitute the sugar for ½ cup molasses and adjust the milk accordingly to form the proper consistency of the dough. Spices like 1 tsp cinnamon and ½ tsp allspice can also be added as variations
Traditionally served with a roast dinner or Jiggs Dinner but also served as a dessert with a rum butter sauce.

For those who have been asking, there is an alternative to the pudding bag. You can get a pudding steamer on Amazon.
 

leftover sauce can be stored for a couple of weeks in an airtight container in the refrigerator. You can also use rum extract if you don't want the alcohol.
 
Title: Re: What's For Dinner?
Post by: JeanneP on December 14, 2018, 07:18:25 PM
I grew up with Figgy Pudding as we called them In Lancashire. UK. Steams in clothes. Never way them made in the pan with Veg. Maybe get by if in a pudding basin. Would serve with either a custard or white sauce. Now we did the same way with Steak Puddings steamed. in Rags. Jam pudding same. Miss that kind of food. Puts the weight on though....
Title: Re: What's For Dinner?
Post by: Mary Ann on December 14, 2018, 09:09:50 PM
I used to make a plum pudding that was steamed on the top of the stove.  I also made a similar pudding using cranberries.  I haven't made them in years but I still have the molds that I used.  I also used the molds for jello salads.  That was when I had someone living with me - my dad, later Tom.  I had forgotten about the puddings until the topic came up here.

Mary Ann
Title: Re: What's For Dinner?
Post by: larryhanna on December 17, 2018, 06:12:48 PM
This is really a delicious recipe that even I can make and I am not a cook.

Crock Pot Peanut Clusters Candy - From Flora M's Kitchen

When you've had a taste of this delectable confection you won't believe how simple it is.  You'll be amazed how it always comes out and never fails.

1-One pound jar of Planters Lightly Salted Dry Roasted Peanuts
1-One pound jar of Planters Unsalted Dry Roasted Peanuts
1-12 oz. Pack of Nestles Semi-Sweet Chocolate Chips
1-12 oz. Pack Nestles White Chocolate Chips
1-One pound pack of Vanilla Bark (find with Chocolate Chips aisle)

Directions:  Pour peanuts into large Crock Pot:  add chips and chocolate bark.  Cover and turn on low setting.  Now, go polish your car, or read a book.  Come back in an hour or so.  Stir with a large spoon coating all the peanuts.  Spoon onto waxed paper - whatever size is appropriate for you and let harden.

Keep crock pot on until all candy has been spooned out -no big rush.  This is a generous recipe and you will have a gracious plenty.  Keeps fresh in plastic bag or container, but don't expect it to last very long because each morsel is filled with a wonderful taste of chocolate and is chocked full of peanuts.  Enjoy!
Title: Re: What's For Dinner?
Post by: FlaJean on December 17, 2018, 06:21:04 PM
Definitely saving that recipe—-sounds delicious.
Title: Re: What's For Dinner?
Post by: JeanneP on December 18, 2018, 10:54:03 PM
It is almost as simple as the 3 item turtles.
Title: Re: What's For Dinner?
Post by: larryhanna on December 19, 2018, 09:22:19 AM
JeanneP, I think I could make the Chocolate Turtles with the same recipe by substituting the pecans for the peanuts and may try that next year if I am up to making the candy.
Title: Re: What's For Dinner?
Post by: FlaJean on December 19, 2018, 04:43:40 PM
Good idea about the chocolate turtles which are a favorite of mine.
Title: Re: What's For Dinner?
Post by: JeanneP on December 19, 2018, 07:02:42 PM
Larry. I just buy Walnuts. Use a lot of them. Never been able to eat peanuts since a child. Certain things stick in my throat. Same with Celery.certain Lettuce.Skins on fruits. few other things. I have even tried making peanuts in to halves .Dr. have watched on xrays when doing it. its Weird. 
Title: Re: What's For Dinner?
Post by: larryhanna on December 20, 2018, 09:24:37 AM
I thought I would share the recipe for the Instant Pot or Pressure Cooker Cabbage Soup that we have enjoyed recently. 

Pressure Cooker Cabbage Soup

Ready for this easy pressure cooker cabbage soup recipe? If you love your Instant Pot and cabbage then this may become your favorite dinner ever! 


Course Appetizer, Entree, Main Course, Soup

Cuisine American

Keyword cabbage, easy, instant pot, pressure cooker, soup, stuffed cabbage


Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes


Servings 6 (https://temeculablogs.com/pressure-cooker-cabbage-soup/#)

Calories 409kcal

Author The Typical Mom
Ingredients
Instructions

Here is the source of the recipe:  https://temeculablogs.com/pressure-cooker-cabbage-soup/
Title: Re: What's For Dinner?
Post by: JeanneP on December 22, 2018, 06:09:04 PM
http://dlsh.it/cOHfOkh https://iambaker.net/amish-sugar-cookies/ https://

I had 3 recipes copied on my wordpad but looks like I lost them
Title: Re: What's For Dinner?
Post by: JeanneP on December 22, 2018, 06:11:55 PM
 http://dlsh.it/cOHfOkh

 Jeanne Pentecost <gmjeannep2@gmail.com>
   
1:12 PM (3 hours ago)
   
Title: Re: What's For Dinner?
Post by: larryhanna on December 23, 2018, 04:42:34 PM
JeanneP, I added the two recipes you posted.  I put the Amish Sugar Cookies in the Desserts Index and the second one for Tamale Pie in the Miscellaneous Index.
Title: Re: What's For Dinner?
Post by: JeanneP on December 24, 2018, 11:29:29 AM
Thanks

I need to make the Tamale pie this week. Easy to find now
Title: Re: What's For Dinner?
Post by: angelface555 on December 24, 2018, 04:53:19 PM
Thank you Larry, for indexing all of these recipes for us!

From The Spruce eats, Appetizers; Bacon-Wrapped Parmesan-Stuffed Dates

Total: 27 mins  Prep: 15 mins Cook: 12 mins Yield: 18 servings

"Only three simple ingredients create this very delicious hors-d'oeuvres. Sticky, rich dates are stuffed with quality Parmesan cheese, wrapped with smokey bacon and baked to perfection. Amazing! Recipe courtesy of Chef Wolfgang Puck."

Ingredients
    18 large dates (preferably Medjool, slit lengthwise and pitted)
    18 pieces (good-quality Parmesan cheese, preferably Parmigiano-Reggiano, each about 1 by 1/4 inch)
    6 slices bacon (good-quality, smoked, cut crosswise into thirds)

Steps to Make It
Position an oven rack in the middle of the oven. Preheat the oven to 450°F.
 Insert a piece of Parmesan into each date. Then, wrap each date with 1 piece of bacon, securing it with a wooden toothpick. Arrange the dates 1 inch apart in a shallow baking pan. Bake for 5 minutes. Then, using tongs, turn the dates over. Continue baking until the bacon is crisp, 5 to 6 minutes longer.
With the tongs, transfer the dates to paper towels to drain, carefully patting them dry with more paper towels. Serve immediately.







Title: Re: What's For Dinner?
Post by: angelface555 on December 26, 2018, 07:37:23 PM
Re MaryAnn:


Easy Eggs Florentine with Baby Spinach and Goat Cheese
 
When you don't have time to whip up hollandaise and poach eggs -- make this shortcut version of eggs florentine.
Source: Everyday Food, April 2008
25 mins       25 mins   4
Total Time    Prep      Servings

Ingredients
 
4 slices (1 inch thick) sourdough bread
3 tablespoons olive oil
Coarse salt and ground pepper
2 scallions, thinly sliced
1 pound baby spinach
1/3 cup crumbled fresh goat cheese (3 ounces)
4 large eggs

Directions
1. Heat broiler, with rack set 4 inches from heat. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil. Season with salt and pepper. Broil until golden, 1 to 3 minutes per side; set aside.
2. In a large nonstick skillet, heat 1 teaspoon oil over medium. Add scallions and as much spinach as will fit; season with salt and pepper. Cook until wilted, tossing and adding more spinach as room becomes available, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.
3. Wipe out skillet; heat remaining 2 teaspoons oil over medium. Gently crack eggs into skillet; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.
4. Top each piece of toast with spinach mixture and 1 egg; serve immediately.

Thanks, I'm going to try this!


Title: Re: What's For Dinner?
Post by: larryhanna on December 27, 2018, 09:15:17 AM
 Patricia and Mary Ann, I wasn't sure where the Easy Eggs Florentine with Baby Spinach and Goat Cheese recipe belonged so I placed it in the Miscellaneous Index.
Title: Re: What's For Dinner?
Post by: Mary Ann on December 27, 2018, 10:48:13 AM
Thanks, Larry, I wouldn't know where to place it, either, however, it was compared to Eggs Benedict.  I hope Tom will stick around long enough to make it for us some morning.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on December 28, 2018, 03:17:20 PM
Delish's Our Perfect Banana Pudding

"Our banana pudding is simple, classic, and most importantly—stupid easy to make. It doesn't require turning on your oven or using a stand mixer, so it's about as low-maintenance as you can get.

Start by mixing up a box of instant vanilla pudding, then make whipped cream and fold half into the pudding so it's extra light and fluffy. Layer vanilla wafer cookies with pudding mixture and sliced bananas, and top it all off with the remaining whipped cream.

The beauty of this dessert is not only that it's idiot-proof, but also that it can be as low-brow or high-brow as you want. You can serve it dessert lasagna-style at a barbecue, layer it in a trifle dish for a fancy dinner or holiday, or just eat it with a spoon out of the dish."
Title: Re: What's For Dinner?
Post by: angelface555 on December 29, 2018, 06:32:35 PM
Cooking Light's Ultimate Breakfast Toast

Active Time 20 Mins  Total Time 30 Mins  Yield Serves 4 (serving size: 1 slice)

"Whole grains, creamy ricotta, and a quick homemade jam deliver a treat-yo-self breakfast you can feel good about. Store-bought jams are loaded with sugar; this quick microwave version is a healthier hack that puts you in charge of the sweetness level. Fresh or frozen fruit work equally fine here; place a plate underneath the bowl before microwaving to make an easier cleanup." Anna Theoktisto September 2018

Ingredients

2 cups mixed fresh or frozen berries
1/4 cup granulated sugar
1 tablespoon fresh lime juice
1 (1/4-inch-thick) slice peeled fresh ginger
1/2 cup part-skim ricotta cheese
4 (1-oz.) multigrain bread slices, toasted
1 (5-oz.) ripe peach, sliced
1/2 cup fresh blackberries, halved
5 tablespoons toasted pecans, chopped
2 tablespoons honey

 How to Make It

Step 1
Stir together berries, sugar, lime juice, and ginger in a medium-size microwave-safe bowl. Place bowl on a microwave-safe plate (to catch splatters). Microwave 5 minutes; stir. Microwave 5 minutes. Let jam cool to room temperature, 10 to 20 minutes. Remove and discard ginger.

Step 2
Spread 2 tablespoons ricotta on each toasted bread slice. Dollop each slice with 2 tablespoons microwaved fruit jam. Top evenly with peach slices, blackberries, and pecans. Drizzle evenly with honey.
Title: Re: What's For Dinner?
Post by: angelface555 on January 01, 2019, 02:53:41 PM
Three ingredient peanut butter cookies from The Platter Talk; "To make these three ingredient peanut butter cookies, all you need is: Sugar, Peanut Butter, Egg

We like to add a little vanilla in with the recipe, but who's counting?! Also, these peanut butter cookies are plenty sweet.

You can easily cut back on the sugar (maybe by half), and you'll find they are still delicious and great for dunking.
Some fun add-ons to these easy Peanut Butter Cookies: Add some chocolate chips to the mix. Frost these with some decadent Nutella. Take a small scoop of vanilla ice cream and make a sandwich cookie.

Make ahead cookies

Keeping in line with the "3" theme going on here, you can put make these peanut butter cookies up to 3 days ahead of time and store in an airtight container until ready to dunk.

How much better can it get?
Make This Irresistible Quick Dessert

It's not necessary to be a kid, to make these 3 Ingredient Peanut Butter Cookies.

It is not necessary to be a kid to enjoy them. How can such a cookie not be a miracle?  Enjoy this one!   -Dan

3 Ingredient Peanut Butter Cookies
This easy cookie recipe is perfect for teaching kids how to make cookies. Try this easy peanut butter cookies recipe and make it your own!
Course Dessert
Cuisine American
Keyword 3 ingredient, 3 Ingredient peanut butter cookies, cookies, How to make cookies, peanut butter, peanut butter cookies
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 196 kcal
Author Dan from Platter Talk
Ingredients

    1 cup sugar
    1 cup peanut butter
    1 egg
    1/2 teaspoon vanilla optional

Instructions

    Preheat the oven to 350 degrees.
    Stir the ingredients together until smooth.
    Scoop onto a parchment or silpat lined baking sheet. (Roll into 1" balls with your hands, if you do not have a scoop.)
    Press down with the back of a fork and then press again from the opposite direction, to form the criss-cross pattern on top
    Bake for 12 minutes and allow to rest on baking sheet, 1 to 2 minutes before transferring to cooling rack.



Title: Re: What's For Dinner?
Post by: angelface555 on January 05, 2019, 06:04:44 PM
From the Spruce eats,Engish Muffin Fried Egg Breakfast Pizzas

Ingredients

    2 English muffins, split
    4 tablespoons marinara or other spaghetti sauce
    ½ cup shredded mozzarella cheese
    1 tablespoon unsalted butter
    4 large eggs
    Kosher salt and freshly ground pepper to taste
    2 teaspoons fresh oregano leaves
    1 tablespoon grated Parmesan

Steps to Make It

Preheat the oven to 400°.  Line a rimmed baking sheet with aluminum foil.  Place the English muffin halves on the baking sheet and toast for abut 4 minutes, until very light golden brown.

Spread 1 tablespoon of sauce on each muffin half, and sprinkle 2 tablespoons of cheese over each.  Return the muffins to the pan and return them to the oven for another 4 minutes, until the cheese is melted.

Meanwhile melt the butter in a large skillet over medium high heat.  Crack in the eggs and fry them to your liking (I like to cook them for about 3 minutes, then cover the pan for another 2so that the tops firm up nicely, but the yolk stays runny).

Remove the English muffins from the oven, top each with a fried egg, season with salt and pepper, then evenly sprinkle over the oregano and the Parmesan.   Serve immediately with an 8-ounce glass of milk.



Title: Re: What's For Dinner?
Post by: angelface555 on January 05, 2019, 06:11:38 PM
Spruce Eats, Spicy Tomato Jam, better than catsup!
Total: 100 mins
Prep: 10 mins
Cook: 90 mins
Yield: 2 to 2 1/2 Cups (40 servings)

Ingredients

    3 pounds plum tomatoes, peeled, cored, coarsely chopped*
    3/4 teaspoon ground cinnamon
    1/4 teaspoon ground allspice
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cumin
    3/4 cup granulated sugar
    1 teaspoon dried red pepper flakes (more or less as desired for heat)
    3 tablespoons lemon juice

Steps to Make It

    *Drop the tomatoes in boiling water and boil for 2 to 3 minutes, or until skin begins to split, then drop in ice water and let cool slightly. The skin should be easy to remove.

    Combine the tomatoes, spices, sugar, pepper flakes, and lemon juice in a saucepan.

    Bring to a simmer over medium heat and reduce heat to low.

    Cook, uncovered, until very thick, about 1 1/2 hours.

    Stir occasionally to check for thickening and to prevent scorching.

Use this jam as an appetizer spread with cream cheese, on burgers, as a dip, or use it to flavor and top meatloaf instead of ketchup.
Title: Re: What's For Dinner?
Post by: Mary Ann on January 05, 2019, 07:16:58 PM
Patricia, for my supper tonight, I had something similar to the English Muffin egg concoction only I poached my egg.  I mixed some mayo, mustard and grated cheese (my cheese was cheddar), put it in the microwave for 30 seconds.  I spread the mayo mix on the muffin and topped that with a slice of Canadian bacon.  Then I poached the egg until the white was firm and put it on top of the bacon.  Seasoned with salt and pepper and ate it.  I liked the results and will fix it again.  I can add some oregano and Parmesan cheese if I think of it.  I like my eggs runny, but there is no reason they cannot be poached to be firm, and no reason fried eggs cannot be used.  Versatile.

Mary Ann
Title: Re: What's For Dinner?
Post by: angelface555 on January 05, 2019, 09:45:58 PM
MaryAnn, I like all types of eggs and your poached recipe sounds quick, easy and delicious to me!
Title: Re: What's For Dinner?
Post by: angelface555 on January 11, 2019, 04:43:10 PM
From "The Spruce Eats," Slow Cooker Spaghetti and Meatballs;

Total: 6 hrs 5 mins Prep: 5 mins Cook: 6 hrs Yield: 6 servings

"This fabulous five-ingredient recipe for slow cooker spaghetti and meatballs tastes like something from a restaurant. It's perfect to serve to your family and comforting and delicious enough to serve to guests. The best part is it's so easy and is made completely in the slow cooker.

Be sure that all of the pasta is completely covered with liquid when you put it into the slow cooker so it softens in the crockpot's heat and moisture. Any pasta that sticks out of the liquid will not cook properly and will be too tough and hard. Note that when the spaghetti is added, the dish will need to cook for an additional 15 to 25 minutes.

You can use plain spaghetti or whole grain pasta in this recipe. Just cook it until the pasta is al dente, or "to the tooth." That means the pasta is tender, but still firm. The center of each thin strand should be opaque, not white, and the pasta should taste cooked.

This recipe is perfect as-is, but you could add more veggies to the sauce if you'd like. Some chopped bell peppers, grated carrots, or garlic would be delicious and healthy additions.

Serve this dish with some toasted garlic bread and a green salad tossed with tomatoes and mushrooms.  A glass of red wine would also be wonderful. For dessert, serve some wonderful brownies or chocolate chip cookies for an easy and complete meal."


Ingredients

    1 onion (chopped)
    1 (16-ounce) package frozen fully cooked meatballs (can be thawed)
    1 (26-ounce) jar spaghetti sauce
    1 (15-ounce) can diced tomatoes (undrained)
    1 1/3 cups water
    2 handfuls spaghetti pasta (about 8 ounces, broken into pieces)

Steps to Make It

Gather the ingredients.

    In a 4 to 5-quart slow cooker, place the onions (and any other vegetables you'd like to add if you are using others) at the bottom of the cooker. Top the vegetables with the meatballs and​ diced undrained tomatoes.

    Add the spaghetti sauce to the mixture in the crockpot and stir gently. Rinse out the spaghetti sauce jar with the water and add it to the crockpot.

    Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 1/2 hours, until the onions are tender and the meatballs are hot.

    Stir the spaghetti sauce mixture well, then add the broken spaghetti. Stir and make sure that all of the spaghetti is separated and is completely covered by the sauce.

    Cover the slow cooker and cook on high for 15 to 25 minutes, or until the spaghetti is al dente (tender to the bite, but with a slight firmness in the center). You have to taste the pasta to make sure it is properly cooked.

Stir and serve immediately, with Parmesan cheese and red pepper flakes if desired.

Serve and enjoy.







Title: Re: What's For Dinner?
Post by: angelface555 on January 12, 2019, 09:24:38 PM
Simpe Truth's Five Days with one Chicken. Note you do not have to start with a rotisserie chicken altho it's faster.

One roasted chicken can keep you satisfied for many meals if you plan strategically. Use your favorite recipe, or make it even easier and buy a Simple Truth™ Rotisserie Chicken. Either way, with some clever hacks and with the help of economical meal-stretching ingredients, you can be the next one-bird wonder.

First, a few tips:

    Cut as much of the meat from the bones as possible. Depending on your meal plans, shred, slice, or cube the meat and refrigerate it in an airtight container. Or, if you plan on serving whole thighs, wings, or drumsticks for one meal, separate those parts and set aside.

    Use your slow cooker to make chicken stock using the carcass. Just add water and any cut-up veggies you like, such as carrots, celery, and onion to add flavor. You can use the stock for a soup recipe later in the week.
    Keep in mind that the breast meat dries out faster than the dark meat when re-used in recipes.

And now for some meal ideas:

    Day One (the day you roast your bird or buy a rotisserie chicken): Serve the thighs, drumsticks, and wings along with a simple vegetable and roasted sweet potatoes. Add a green salad if you wish.

    Day Two: Use some of the chopped breast meat to make chicken salad. Add plenty of celery, onion, shredded carrot, chopped pickles, and dried cranberries, chopped apple, or grape halves—whatever you like.

The addition of chopped almonds adds even more volume (and protein)—so you really don't have to use much chicken to have enough salad for sandwiches., For a speedy dinner, serve the chicken salad sandwiches with soup and fresh fruit for a nutritious meal.

    Day Three: Is it Tuesday? Then it's taco night! Again, you can use minimum amounts of chicken when you add refried or black beans into the mix. Rice or quinoa can also bulk up the tacos, served on corn tortillas with salsa, sour cream, shredded lettuce, chopped tomato, and avocado slices.

    Day Four: Up for grabs! Get creative with what you have on hand. You could make a chicken potpie, filled with lots and lots of veggies and cubed potatoes to stretch your chicken further. You could do chicken omelets, filled with veggies like mushrooms, peppers, and tomatoes, or do a quasi-Indian chicken masala, using spinach, sweet potato chunks, carrots, peas, some chicken and a jar of tikka masala sauce (or make your own). Serve with brown rice for a filling meal.

    Day Five: Today you use the chicken stock you made in your slow cooker earlier in the week. Make a traditional chicken soup with whatever chicken you have left plus carrots, celery, onions, and noodles. Or go Asian-style and add Chinese five-spice powder, soy sauce, fresh ginger and garlic to your broth. Add the chicken, some rice noodles (spaghetti works in a pinch), cubed tofu and fresh cilantro. Top with a lightly cooked hard-boiled egg half, and you've got a Japanese ramen - Vietnamese pho combo that's filling and healthful.
Title: Re: What's For Dinner?
Post by: Joy on January 13, 2019, 04:06:32 AM
Patricia,  Thank you for all those ideas.  I can usually get several meals from one of the rotisserie chickens.  Although, when I get them from Walmart, they just seem to be getting smaller and smaller. There s another grocery store that I order from and the last time I got one from them,  it was a good sized one. Although more money, as this particular store is higher than Walmart. 

Since it is usually warm when I get it home,  I try to take it all apart while it is still warm.  Is a lot easier that way.  But, I never think about making the broth from the bones.  I am not a big soup eater, but I guess if I added the veggies along with either some of the left over chicken, or cook a couple pieces of chicken and add to it later. 

I plan to save the list you wrote. Those are great ideas.  THanks for sharing your hints.

Joy
Title: Re: What's For Dinner?
Post by: angelface555 on January 13, 2019, 10:31:55 AM
Joy, I often take the broth I made from the bones and freeze it. While I don't often make soup, I usually use it in slow cooking recipes or with the Instapot for adding liquids to dishes. You can use it instead of water for rice or noodles and adding extra flavor to a multitude of other dishes.
Title: Re: What's For Dinner?
Post by: angelface555 on January 13, 2019, 10:42:08 AM
I have several bags of one and two cup servings of rice in the freezer just for recipes such as this one.

Easy Fried Rice from Yummly;

"This awesome stove top recipe for Easy Fried Rice is just what you need for these dog days of summer or for any time.  Just make some rice, let it cool in the fridge, and 15 minutes later dinner is on the table. To make it more hearty, you can add in some cooked chicken or shrimp."


This is what you will need to make this fantastic Easy Fried Rice:

1-1/2 TBSP butter
Two eggs whisked
12-ounce bag frozen peas and carrots
2 tsp minced garlic (about four cloves)
salt and pepper to taste
4 cups cooked rice, chilled
Three green onions, thinly sliced
1/3 cup soy sauce (more or less to taste)
1 TBSP oyster or fish sauce
1 tsp toasted sesame oil

First, melt the butter in the skillet over medium-high heat and add the whisked eggs. Scramble the eggs until they are almost dry. Salt and pepper the eggs to taste, and remove the eggs from the pan.

Next, add the rest of the butter into the skillet and saute the garlic for about a minute. Add in the whole bag of frozen vegetables and continue to saute until the vegetables are heated thru...about 3 minutes.

Add the rice, soy sauce, oyster or fish sauce and green onions to the skillet and stir until everything is blended. Then fry the rice for about 5 minutes. It may take a little work to get everything worked into the chilled rice. But it is so worth it! Just a note – the oyster or fish sauce really give this rice an authentic take-out flavor, but the rice is still amazing without it. If you are adding in cooked meat, this is the time to add it to the skillet.


The final step is to add the sesame oil and stir to blend it in. Then, just remove from the heat and serve.

 



Title: Re: What's For Dinner?
Post by: angelface555 on January 13, 2019, 11:00:44 AM
Earlier this week I took out of the freezer, two cups each of navy beans, kidney beans and great northern beans(Cooked beans will freeze for eight months so those and cooked rice are nice to have already frozen for quick recipes), into the fridge to thaw.

I put the refrigerator thawed three cups of mixed beans, one cup of chicken broth, one cup of tomato sauce and sliced tomatoes in a six-quart slow cooker on high for two hours. I put the other three cups through the blender.

I added the three cups of bean puree to the slow cooker, stirred thoroughly and let it cook on high for one last hour. Just before serving, I added one small package of cooked bacon crumbles. I had one serving for dinner, took half to a shut-in on the next floor, and will have the rest within two weeks.

This is great both for meal prep and for a quick non recipe meal.
Title: Re: What's For Dinner?
Post by: angelface555 on January 19, 2019, 01:32:27 PM
The Spruce Eats's The Utimate Lemon Posset

Three ingredients make this a quick, easy, and light dessert.
   
 Ingredients

    2 large unwaxed lemons
    2 cups double cream (or heavy cream)
    2/3 cup caster sugar (or superfine sugar)

Steps to Make It

    Finely grate the zest and juice the two lemons.
 
    Pour 1/2 cup of the lemon juice into a small saucepan. Add the grated zest and the caster sugar and stir. Bring the mixture to a slow, gentle simmer and then leave to one side.

    Bring the cream to a gentle boil. A heavy boil will spoil the cream and ruin the recipe.
   
    Slowly whisk in the syrup then strain into a clean jug. For a very tangy posset, don't strain.
    Lemon Posset Recipe

    Let the posset cool slightly then pour into small ramekins or glasses.
    Lemon Posset Recipe

    Leave to cool completely then chill in the refrigerator for several hours. The cream will become a silky, thick cream.
 
    Remove from the refrigerator and leave for 5 minutes before serving.
    Lemon Posset Recipe

    Serve and enjoy!


Title: Re: What's For Dinner?
Post by: angelface555 on January 19, 2019, 01:37:26 PM
Easy Homemade Hollandaise from The Spruce Eats

Total: 6 mins
Prep: 5 mins
Cook: 1 min
Yield: 3/4 cup (3 servings)


Ingredients

    1 egg yolk
    1 1/4 teaspoons water
    1 teaspoon lemon juice (fresh)
    1 stick butter (1/2 cup)
    salt to taste

Steps to Make It

Gather the ingredients.

Place the stick of butter in a small saucepan.  Melt the butter in the saucepan.  Make sure to swirl the pan until the butter is no longer frothy. 

Place the egg yolk in a cup that just fits the head of your immersion blender. Add the lemon juice and water to the cup. Turn on the immersion blender and begin pouring the melted butter into the cup while the immersion blender is still on.

Blend until the sauce is completely smooth. Whisk in the salt to taste. Store in a lidded pot in a warm place. The Hollandaise cannot be reheated once it gets cold. It will also not pour properly if it becomes too cold! It will only stay the right consistency while it is a warm temperature!


Title: Re: What's For Dinner?
Post by: JeanneP on January 20, 2019, 08:06:00 PM
I can't bring up current posting. Just goes all the way back to 2016 on all the forums.
Title: Re: What's For Dinner?
Post by: so_P_bubble on January 21, 2019, 03:17:50 AM
Your reply is in the current one.   :)  :)
Title: Re: What's For Dinner?
Post by: angelface555 on January 26, 2019, 03:40:18 PM
Spruce Eat's Quick and Easy Ice Cream Fudge

Total: 40 mins Prep: 25 mins Cook: 15 mins Yield: 1 8x8 pan (64 servings)

"Ice Cream Fudge is an incredible fudge recipe made with only two ingredients: ice cream and chocolate! Yes, you mix the ice cream right into the fudge--I told you it was incredible! Because this fudge is so simple, it's important to use high-quality chocolate and flavorful ice cream to get the best taste. Cheap ice cream and chocolate chips will produce tasteless, bland fudge. For an extra treat, try using ice cream with mix-ins like nuts, candy bits, or cookie dough--they make the final fudge even tastier."


Ingredients

    1-1/2 lbs/24 oz semi-sweet chocolate (finely chopped)
    1-1/2 cups ice cream (slightly thawed)

Steps to Make It

    Gather the ingredients.
    Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Take the ice cream out of the freezer to be thawing while you melt the chocolate.

    Place the chopped chocolate in a large microwave-safe bowl and microwave until it is nearly melted. Stir after every 30-40 seconds to help it melt evenly and keep it from overheating.
    When the chocolate is nearly all melted, stop heating it and instead stir it until the remaining bits melt and everything is smooth.

    The chocolate should be melted and warm, but not hot to the touch, and the ice cream should be melted and soft along the edges, but not liquefied. Add the ice cream to the chocolate and stir until the ice cream is incorporated. The cold ice cream will cause the chocolate to get hard, and you will probably have a clumpy chocolate mixture with lots of hard chocolate bits in it. That's okay!

    Return the bowl to the microwave for another 30 seconds. After 30 seconds, stir well. The hard chocolate pieces should have melted and smoothed out, but if you still have a few stubborn chocolate chunks, microwave it again in 10-15 second intervals, just until the chocolate smooths out. At the end of the process, you should have a shiny, smooth liquid fudge.

    Pour the fudge into the prepared pan and smooth it into an even layer. Allow the fudge to set at room temperature for at least 4 hours, or in the refrigerator for at least an hour.
    When the fudge is completely set, remove it from the pan using the foil as handles. Peel the foil away, and use a large sharp knife to cut the fudge into small squares to serve.
    Ice Cream Fudge Fudge can be stored in an airtight container at room temperature for up to two weeks.








Title: Re: What's For Dinner?
Post by: angelface555 on January 27, 2019, 10:31:43 PM


Trader Joe's just released their 15 favorite recipes;

https://tinyurl.com/ya7mbvoo


Title: Re: What's For Dinner?
Post by: angelface555 on January 29, 2019, 03:29:17 PM
Spruce Eats Easy Crock Pot Short Ribs Collection;
https://www.thespruceeats.com/crockpot-short-rib-recipes-for-a-meat-and-potatoes-meal-4125585?utm_campaign=ROD_food&utm_medium=email&utm_source=cn_nl&utm_content=15803086&utm_term=list_gl_ot_spruce-default


Title: Re: What's For Dinner?
Post by: angelface555 on February 06, 2019, 03:38:28 PM
PREP TIME 20 minutes
INACTIVE TIME
45
minutes
COOK TIME
45
minutes
TOTAL TIME
1:05
hours
COOKING LEVEL
Beginner

SERVING SIZE:
Serves 4

INGREDIENTS:
For The Chicken:

1 garlic clove, smashed and peeled

1/2 teaspoon onion powder

1 teaspoon fennel seed, toasted (see Cook's Notes)

1 teaspoon dried oregano

3/4 teaspoon kosher salt

1/2 teaspoon smoked hot paprika

3 tablespoons vegetable juice cocktail, such as V8

3 tablespoons extra-virgin olive oil

1 (3-pound) chicken, cut into 6 pieces (see Cook's Notes)

For The Bread Salad:

3 cups diced rustic Italian bread

2 tablespoons olive oil

1 1/2 freshly grated Parmigiano Reggiano

1 cup cherry tomatoes, halved

1 small fennel bulb, stalks removed, thinly sliced

1/2 cup loosely packed fresh basil leaves, torn

1 tablespoon fresh lemon juice

Extra-virgin olive oil, as needed

INSTRUCTIONS:
This recipe first appeared in Giada's Italy.

Place the garlic, onion powder, fennel seeds, oregano, salt, paprika, vegetable juice, and olive oil in the bowl of a food processor. Puree until it forms a rough paste. Place the chicken pieces in a resealable plastic bag. Add the paste to the bag and rub the marinade all over the chicken pieces. Seal the bag and marinate in the refrigerator for at least 4 hours and up to 8 hours.

Place one rack in the middle of the oven and another in the top third of the oven. Preheat the oven to 400°F.

Remove the chicken from the bag and arrange the pieces on a rimmed baking sheet. Place in the oven on the middle rack and roast for 30 minutes.

In a large bowl, toss the diced bread cubes with the olive oil and 1⁄2 cup of the Parmigiano-Reggiano. When the chicken has roasted for 30 minutes, remove the baking sheet from the oven and scatter the bread cubes around the chicken pieces. Return to the oven, this time on the top rack, and cook 15 to 20 minutes longer, or until the bread is toasted and the chicken is golden brown and registers 160°F on an instant-read thermometer. Remove from the oven and let the chicken rest for 10 minutes.

In the same large bowl used for the bread cubes, combine the tomatoes, fennel, basil, lemon juice, the toasted bread cubes, the remaining Parmigiano-Reggiano, and all of the juices from the chicken tray. Add a bit of extra-virgin olive oil, if needed, depending on the amount of juice from the chicken, and toss well. Serve the bread salad alongside the roasted chicken.

Cook's Notes: To toast the fennel seeds, place the seeds in a small dry skillet over medium heat. Toast them, stirring often, for 2 to  3 minutes, or until fragrant.

Ask your butcher to cut the chicken into leg, thigh, and breast/wing portions, or substitute an equal weight of your preferred chicken parts.

RECIPE BY
GIADA DE LAURENTIIS
www.giadadelaurentiis.com

https://www.nbcnews.com/better/lifestyle/10-quick-easy-skillet-sheet-pan-dinners-chefs-food-pros-ncna967316?cid=eml_better_20190206
Title: Re: What's For Dinner?
Post by: angelface555 on February 06, 2019, 03:46:40 PM
30 Warm and Comforting Recipes for Cold Weather from The Spruce Eats;

https://www.thespruceeats.com/warm-and-comforting-recipes-for-cold-weather-4118623?utm_campaign=ROD_food&utm_medium=email&utm_source=cn_nl&utm_content=15908412&utm_term=list_gl_ot_spruce-default

Title: Re: What's For Dinner?
Post by: larryhanna on February 09, 2019, 11:01:19 AM
Patricia, can you give me a name to use for the recipe you posted in message #1698?  Thanks.
Title: Re: What's For Dinner?
Post by: angelface555 on February 09, 2019, 12:11:09 PM
Easy Crock Pot Short Ribs Collection

I hope you're feeling more rested, Larry!
Title: Re: What's For Dinner?
Post by: larryhanna on March 07, 2019, 09:56:22 AM
I apologize for letting the indexes get far behind but just haven't felt like keeping them.  I hope one of these days I will be able to go back and bring them up to date.
Title: Re: What's For Dinner?
Post by: angelface555 on March 07, 2019, 10:25:41 AM
Larry, your rest and wellbeing is more important right now. We're just glad to see you posting.
Title: Re: What's For Dinner?
Post by: FlaJean on March 30, 2019, 11:17:40 AM
I haven't been doing a lot of cooking lately, but I did make a pot of chili yesterday that was good yesterday and will be good again today!

I bought myself a bread machine and have been using the dough portion to knead and raise the dough and then I bake the bread in the oven.  I found the most delicious recipe from the King Arthur flour site that I just love.  Even my husband loves it and he isn't really a "bread lover" like I am.  So that is about all the cooking I have been doing.
Title: Re: What's For Dinner?
Post by: angelface555 on March 30, 2019, 12:58:57 PM
Jean, fresh baked bread and homemade chili sounds good with all the browns and grays outside my window and all the spring rain we've had!

I've been trying to use up as much from the freezer as I'm able. I just haven't felt into cooking either.
Title: Re: What's For Dinner?
Post by: JeanneP on April 08, 2019, 12:12:24 PM
I gave my Bread machine away. Sorry now. Did see a small one over at the Goodwill last week. Will check if still there. I love the bread made in them. We use to have a great gang on the Seniornet on the Bread Machine forum. Was fun.
Title: Re: What's For Dinner?
Post by: JeanneP on June 22, 2019, 06:11:13 PM
All my forums are again throwing me b ack into March 16, 2016. Tried every way again to just bring up recent postings.gets so tiring when trying to take time to catch up.
Title: Re: What's For Dinner?
Post by: JeanneP on June 22, 2019, 06:22:34 PM
Now back up to today.
Still busy clearing out things that I have let pile up for years. Would be easier if would stop all this raining. Sun out right now but not in the mood to work.
Just making fridge pickles. All the sweet Vadalia onions are here. Love them. I usually do Onion, Cucumber. and carrot slices but now carrots at the moment. Did have cauliflower and so trying that with the onions. Going to try sweet peppers once I get some. Never done those .
I miss my Bread Machine also.
The hole in the bottom bothered me also. I think what I finely did wastake a little of the mix. Just a table spoon out of the mix and then put it in the hole before I put the rest of the mix in. (I wet it like a little play dough

Title: Re: What's For Dinner? 2016-19 Archived
Post by: so_P_bubble on February 17, 2020, 03:49:00 AM
Broiled Salmon with Creamy Lemon Sauce (from Tomereader1)


Phase 1

This deciptively simple salmon entree includes a sinfully rich tasting lemony sauce that will impress ever time.  For best results, squeeze your own fresh lemon juice.

1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/4 cup lemon juice
2 tablespoons capers
1 teaspoon lemon pepper seasoning
1/2 cup fat-free sour cream
1 1/2 pounds salmon fillet


Preheat the oven to 350 F.  Coat a baking sheet with cooking spray.

Heat the oil in a small saucepan over medium heat.  Add the garlic and cook for 1 minute.  Reduce heat to low.  Stir in the lemon juice, capers, and lemon pepper seasoning and cook for 5 minutes.  Add the sour cream and cook for 5 minutes, or until heated through.

Meanwhile, place the salmon on the prepared baking sheet.  Bake for 20 minutes, or unitl the fish is just opaque.  Serve with the sauce.

Makes 4 servings