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Skeptic I can sympathize with your thriftiness . I bought a box of Ferrara (hard) ladyfingers on sale 3 years ago. I couldn't bear to throw them away. So today I spent $4 on marscapone to make tiramisu. I used the recipe on the box and I think it came out pretty good. I do not like cream cheese so don't even think about it as a substitution.
I bought baby back ribs on sale and baked them with rub in foil at 350 for 2 1/2 hrs and then sauced them and baked them a little longer. They were superb! I also discovered that they were not the usual "onsale" (Smithfield) brand. They were the "Swift" brand and they were not fatty but meaty. I've purchased so called "xtra meaty" ribs and nothing compares to these.
Tonight is breakfast for dinner with cheesy omelet, bacon, homefries , orange slices and bagels with (in my case) lemon curd. Doesn't sound healthy does it? Well the orange slices will balance it out. Ha,ha.
I didn’t cook but my bestie in N.H. did. She made scallops baked in the oven,topped with stuffing,lemon juice and butter,served with asparagus and oven fried potatoes. Scallops were delicious and on sale for $8.95.
I like to remember how much I enjoyed the old BA issues. Once I made their whole Christmas dinner menu including peeling those little pearl onions. I have to say my guests were as impressed as I was. I loved most every issue. It broke my heart when I discovered that all those magazines were crowding my life and I had to give them away. I cannot relate to the New Bon Appetit in any way shape or form. But I am glad I was around when it was a great magazine.
I think BA has changed in the last few years. For some reason I think that their current recipes are un-American which is not the right word. But I think you know what I mean. They do not appeal to my taste.
We had grilled burgers. The meat is mixed with a little corn syrup. (this is a repeat.) We grilled 6 burgers and will simply microwave the individually wrapped burgers at another time. They taste almost as good microwaving them as they do coming off the grill. This time I tried sweet pepper sauce on my burger and it was dee..licious! I purchased the sauce at a local farmers market.
I am grilling Italian sausage in a bun. I sautéed some onions and since I didn't have any peppers I tried substituting pickled jalapenos. We will see.
Here in Md. the local supermarkets sell grass fed beef from Australia and it seems to be on sale more often then grain fed beef.
Also my husband & I attended a class on Genetics at the local library. Since nothing is ever free I figured we'd be sold on getting genetics testing. Nope it was a biology lesson on GMO's and how the modified plants are not harmful and curb the use of pesticides. So we bought into that idea.Baked skewered chicken thighs and onions marinated in teriyaki sauce and served with ramen and peanut sauce.Liked it lots
I baked blueberry pie squares for a party. (Averie cooks) I should have read whole recipe ahead of time as it said the squares are best made a day ahead to set up. I made them morning of. Anyway I did chill them over ice initially to protect my refrigerator and then in fridge. I cut them into squares and placed them in cupcake liners. Sweet but very good.
I’ve been going through some old recipes & found one for Congo bars. Found similar recipes online calling for double the amount of cchips and a little less flour. Even though everyone thought they were great I found them to be 2 rich and gooey.
One more thing . If you go to KA's site there is a thai peanut salad recipe with the peanut sauce recipe. One reviewer found the sauce to be thick. I used cheap coconut milk from the dollar store and it was thin and perfect for this sauce.
Correction to chicken satay recipe. It was found in the summer 2010 edition of The Baking sheet.
I think I found the perfect chicken satay with peanut sauce recipe. I was going through " stuff" trying to declutter (not very successfully) and came upon the Holiday 2011 edition of the Baking Sheet. I just happened upon the satay recipe and gave it a try. The peanut sauce and marinade were both excellent. Another keeper I'm afraid.
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