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December 26, 2025 at 1:24 pm in reply to: What are you Cooking the Week of December 21, 2025? #48032
We always do Chinese for dinner on Christmas!
My mouth is watering for that trifle!
December 20, 2025 at 8:58 am in reply to: What are you Cooking the Week of December 14, 2025? #47995I made pork tenderloin topped with a peachy horseradish sauce. Forgive me if I am repeating myself but I find brining the pork with water, salt and sugar improves the texture of the meat. And I never bake it beyond 145 degrees.
I found a KA gluten free cookie mix at the discount grocery store. It had not expired. I added semi sweet chocolate chips to the batter. The cookies were pretty good!
December 15, 2025 at 12:02 pm in reply to: What are you Cooking the Week of December 14, 2025? #47949I made mini pizzas on English muffins. I toast the muffins first and then bake them again with toppings. Yum!
Sad is a good word. Can folks in Minnesota enjoy the original honey crisps during its growing season?
For old times sake we will have ground beef and rice a roni from my husbands bachelor days. Will see if he still likes it!
I'm making breakfast for dinner. It will consist of a 3 egg omelet made with a 1/2 tsp of sour cream, folded with bacon bits and american cheese. This will be served with an English muffin and a hash brown patty. Back in the day (40+ years ago) my husband would object to the idea of breakfast food for dinner...and now it's one of his favorites.
I think I finally found the solution to cooking thin pork cutlets. First of all I gently pounded the cutlets to tenderize them. Then I brined them with sugar and salt. Then I followed a NYT recipe that called for a cast iron skillet . The cutlets were fried only 2 to 3 minutes per side and then served with a sauce. It was comical to see me constantly having to start up my phone to follow the recipe. The oil burned my skin and made a mess of my stove. My husband told me that I finally got it right. Wrong.
Just an fyi. My husband liked the banana bread. Whoppee!
I purchased a bunch of ripe bananas on sale to make banana bread. Normally I use frozen bananas which I squeeze out of the skin. The recipe called for 3 1/2 bananas per loaf. I made 2 loaves which was a mistake (too much work) . I swear I used this recipe before but I didn't remember having to whisk the eggs and sugar for 10 minutes. I ended up with too much batter. Was it the non frozen bananas? Was it using my KA to whisk the egg/sugar mix? Did I convert the cups to grams incorrectly? One loaf sunk a bit in the middle? Did I pour the batter in unevenly? Will have to taste the results and let you know how it came out!
Great picture! Always great to get away and share the love!
I had both of those cookbooks. The operative word is"had". I just looked through my remaining cookbooks and realized I still have way too many and several of them have loose recipes stuck in them too. I know I really liked Sara's recipes but I can't recall which ones. When I start looking at some of the recipes I wonder why I am still collecting recipes on line?
Had the most beautiful and delicious 2 course meal at Trius Winery Restaurant in Niagra on the Lake Canada.. It started off with the beet appetizer which was a work of art...and delicious. My main selection was deep fried eggplant filled with Mozzarella cheese and various dressed greens... also delicious. It occurred to me that I never deep fry anymore. My "Fry Daddy" is long gone. I guess it was a pain to store the oil and get the smell out of the kitchen. And deep fried food is not healthy either or so they say. But it is great to enjoy it every once in a while!
I baked a blueberry bread. It is my sister in-law's recipe. It's more like a cake and it was well received by my neighbor's family.
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