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We are here for 3 mos. Except for the electric grill all stays here. We hope to kayak at Fort Desoto this year. Hope you get to experience some warm days.
Since we arrived in Florida I have purchased a toaster oven, slow cooker and electric grill. Also forgot my thermometer. So I brought one of those too.
I am baking brownies with Andes peppermint squares in middle.
Well I'm cleaning out the fridge and freezer and made a meaty tomato sauce to serve over sausage filled pasta pillows. I almost emptied my spice cabinet and threw "everything but the kitchen sink" into the sauce. Very tasty.
I also bagged some of almost every spice I have in my pantry. Pfew!!!
CW Sorry to hear about your weather. We will be going through Georgia on our way to Florida. My in-laws go to Pawley's Island S.C. for the winter to escape the N.H. snow. They were supposed to fly out of Boston at 5am. tomorrow. The weather in S.C. isn't looking too good either.
Ps. Really liked the chicken salad with miso.
I am cleaning out the freezer for our annual trek to a warmer climate so I am going to try Milk St.'s chicken salad recipe with miso. I bought some miso at the Asian market and now I have to find something to do with it.
I feel fortunate to live near a gym that offers several group classes. If you can't self motivate the classes are the way to go. Exercise has helped me physically as well as mentally. It's kinda like brushing your teeth, you have to do it regularly. It's amazing what it can do for you. Good luck on your journey, Mike.
The cheese crisps that I made with Bisquick and all those cheeses were tasty but the texture was somewhat soft. So I decided to crisp them in the microwave on a paper plate. Voila! crispy crackers.
December 27, 2017 at 6:12 am in reply to: What are You Cooking the Week of December 24, 2017? #10388I made two 1 1/2 lbs. beef tenderloin roasts. I laid them together in a v-rack and roasted them at 425*. Since they were two separate pieces I timed them based on the recommended time for one piece, ie. 15 min per lb. Well instead of 25 minutes they took more like 50 minutes to get to 120**. So I sliced the one roast into steaks and finished them in my new Breville smart air oven. Could be 2 roasts take more time than 1 or my oven is off. Anyway I served the steaks with sweet potato fries and salad and garlic bread. Steak was great!!
December 23, 2017 at 11:55 am in reply to: What are You Baking the Week of December 17, 2017? #10346Well, just to let you know the maple shortbread cookies (thanks to BA) came out great. I sliced and baked them. The cheese crisps with leftover cheddar, smoked gouda, sharp provolone, manchego and parmesan cheeses are also very tasty.
December 22, 2017 at 11:33 am in reply to: What are You Baking the Week of December 17, 2017? #10338I have the Maple shortbread recipe in fridge ready to be sliced and baked. I have a box of bisquick I bought several months ago for one recipe. I also have lots of leftover cheese so.... I am going to try making cheesy cracker rounds! Wish me luck.
December 19, 2017 at 12:14 pm in reply to: What are You Cooking the Week of December 17, 2017? #10299I made pizza using "Brooklyn Bred" crust. The pizza comes out like a thin crust pizza. My favorite pizza sauce is Don Pepino. I use what I need and freeze the rest in little baggies. I brush the crust with pesto first and then the pizza sauce, meat, veggies and mozzarella. Pretty, pretty yummy.
Thanks for your help BakerAunt!
Ok, I made the "Gettysburg" chicken salad, stuffed in a pita half and served it with thai pumpkin soup.( recipe from the Food and Wine web site). I liked the chicken salad, my husband wasn't crazy about the banana in it. The thai soup which called for 3T of red curry paste was Hot, Hot Hot!!! I should have known to hold back on the curry paste. My bad.
A few years ago we ( me,my husband and friends) attended the annual Gettysburg Holiday Tour. One of the B&Bs served their signature chicken salad and it was the best chicken salad any of us had ever tasted. It had raisins, banana, orange juice, cranberry sauce, orange yogurt.... I looked the recipe up online and found it so I thought that I could find it again when I was ready to make it. Well guess what it can no longer be found online (another subject). Anyway I tracked down the inn where it was served and they sent me the recipe. This will be our dinner this evening.
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