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Mike
That was a very interesting article. My friends who live on the cape are always inundated with wild turkeys. They probably chase the other birds away.November 24, 2021 at 9:20 am in reply to: What are you Cooking the Week of November 21, 2021? #32143I made chicken cutlets with sundried tomato cream sauce (eating well). It was very good. I usually buy a large jar of sundried tomatoes in oil to keep on hand. The jars have always lasted quite a while. One year I actually read the label and noticed it said to refrigerate after opening. After refrigerating, the tomatoes solidified in the oil and were nasty. I then decided to just keep the jar in the pantry. Within a day or two the tomatoes turned moldy! Now I ignore the label and the tomatoes are fine in the pantry.
I made my annual Christmas stollen. My German neighbor (long gone) shared the recipe with me and even had me over to watch her make it. Every year my stollen comes out differently. She used farmer's cheese which is hard to find so I either use cottage cheese or ricotta cheese. I used to use the Dr oetker baking powder packet until I could no longer find it in the stores. I was substituting regular baking powder until I just discovered this year the the German baking powder was single acting not double acting. After a little research I discovered I could substitute cream of tartar and baking soda. Ok I could have ordered the baking powder online but it was too late. My neighbor also used the Dr oetker essences which are also hard to find. Can't wait to taste this years stollen on Christmas morn!
November 18, 2021 at 8:09 am in reply to: What are You Cooking the Week of November 14, 2021? #32072I made" Honey Garlic Chicken Thighs with Carrots and Broccoli" from Eating Well. I really like the recipes from that site. I did add more salt than called for.
I made chili for our community chili contest. I volunteered to enter because I thought it would be cancelled. My neighbor makes great chili ( as my husband told all the tasters) so I knew I wouldn't win. There were 10 of us cooking. I decided to use a recipe a friend gave me a few years ago since I heard she was a good cook. I was supposed to make 8 quarts!!!! My crockpot holds 6 so that's what I made. After following the recipe I tasted it and found it to be tasteless so I opened my spice cabinet and went to town. I knew it was a crap shoot that I would win and of course the winner was...... MY NEIGHBOR! I did get a lot of compliments however and I was just glad it was edible because we have alot left in our freezer.
In the past I noticed that bagged shredded cheese would go bad quickly once you opened the bag. But then in the last few years it seems that they did something to the cheese to make it last longer. Maybe you got a bag that expired Dec. 25 2020? Ha ha.
I had leftover rotisserie chicken and the stock that I made with the bones. I also had broccoli slaw that was due to expire so "ta da" I made a very healthy and tasty soup!
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.
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