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I made Natasha's" Juicy BBQ'd Chicken Thighs". I baked them and I used all the marinade ingredients recommended for 3 pounds on my one pound. I marinated them overnight. They were easy to prepare and very tasty. I like boneless skinless chicken thighs because they stay moist. I cut off most of the fat too.
I took the pasta from a leftover restaurant meal and with a little ground beef, onions and peppers and a little of this and a little of that ,I turned into a meal. And my husband had SECONDS!!!
A future star on the Food Network!
I get it on Netflix! I have seen the first two episodes. There are some challenges for sure!
Riverside Len I never thought of adding potato flakes to thicken soup. Good idea! And thanks BA for fish recipe. It's on my "to make" list!
September 26, 2021 at 2:45 pm in reply to: What are You Baking the Week of September 26, 2021? #31546It was requested I make a carrot cake for my neighbors birthday. I decided to use inspired taste's "Incredibly Moist and Easy Carrot Cake" recipe( on the internet). I liked the fact that most of ingredients included weight measurements. I shredded the carrots in my cuisinart. It was a lot of work and I mistakenly put celery salt instead of cinnamon in the flour so I had to redo. Anyway the taste was good but the texture was way off. It did not hold together well. I then compared the recipe to the one in the frog commissary cookbook and all the measurements were the same except the recipe I used called for 2 tsps. baking soda and the Frog's recipe called for 1 tsp baking soda and 2 tsps baking powder! I should have compared the recipes earlier.
September 14, 2021 at 9:55 am in reply to: What are you Cooking the Week of September 12, 2021? #31382WE had leftover beef tenderloin strips stir fried with broccoli, onions and peppers served over ramen noodles. The price of beef has since skyrocketed!
I made grilled soy-basted chicken thighs (boneless,skinless) with spicy cashews. I baked it according to "Nan's best" grilled chicken with cashewsv recipe. It was originally a nyt recipe. It was very good.
I made Eating Well's sheet-pan shrimp fried rice. I marinated the shrimp in a little oil and garlic salt first. The dish includes veggies so it's a one pan meal. It was very good on first go round. Not as great reheated the next day.
I don't know if this snack mix qualifies as baking but you do bake it. It's Dave Lebovitz's Spicy Pretzel and nut mix. It's crazy addicting. I don't use much of the cayenne pepper powder, infact I often substitute a milder powder. I make it at least every three weeks. I use salted pretzels and nuts so I don't add salt at the end.
I made a cold green bean salad to accompany my neighbor's sausage sandwiches. I decided to go with a salad that called for basil since I had so much. Unfortunately the basil ruined the salad. It was bitter! I don't know if I chopped too much or if the herbs get stronger later in the season. Lesson learned. I'll stick with a tried and true next time.
I'm late to the party but Happy Anniversary to everyone married in August! August is not usually a rainy month but it can get hot and humid. And no snow!!! So Celebrate!
We had scrambled eggs, bacon and pancakes with grade B maple syrup! Breakfast for dinner at it's best!
Could you do these in silicone muffins cups?
I took one of the TJ's flat bread pizza crusts and layered pesto sauce topped with pizza sauce, cooked Italian sausage, pineapple, red onion slices presoaked in water and mozzarella cheese. This bakes at 425 for 12 minutes. We love the spiciness of the sausage offset by the sweetness of the pineapple.
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