navlys

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Viewing 15 posts - 496 through 510 (of 573 total)
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  • in reply to: What are You Baking the Week of December 24, 2017? #10389
    navlys
    Participant

      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.

      in reply to: What are You Cooking the Week of December 24, 2017? #10388
      navlys
      Participant

        I 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!!

        in reply to: What are You Baking the Week of December 17, 2017? #10346
        navlys
        Participant

          Well, 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.

          in reply to: What are You Baking the Week of December 17, 2017? #10338
          navlys
          Participant

            I 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.

            in reply to: What are You Cooking the Week of December 17, 2017? #10299
            navlys
            Participant

              I 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.

              in reply to: recipe addiction #10240
              navlys
              Participant

                Thanks for your help BakerAunt!

                in reply to: What are you Cooking the week of December 10th? #10194
                navlys
                Participant

                  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.

                  in reply to: What are you Cooking the week of December 10th? #10171
                  navlys
                  Participant

                    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.

                    in reply to: What are You Cooking the Week of December 3, 2017? #10095
                    navlys
                    Participant

                      This week I baked cod with panko and grated parmesan. The latter is good with chicken too. I made my own deli roast beef again. I used to use an eye of the round for this but I find the top round roast is tastier especially after I marinate it in teriyaki sauce. Today we will have omelets and potato patties. I baked a lb. of bacon some of which I will use in the omelets. The rest of the bacon will be divvied up into small packages for recipes that call for some bacon. These I freeze in a larger package. Jeff Mauro on Food Network has a good way of baking a large amount of bacon at once.

                      in reply to: What are You Cooking the Week of December 3, 2017? #10029
                      navlys
                      Participant

                        Well, I made the turkey breast in the crockpot which I alluded to in an earlier post. I wanted to recreate a Thanksgiving feast with mashed potatoes, stuffing, green beans, cranberry sauce etc. Unfortunately my new crockpot cooks really fast on low and the turkey timer popped earlier than expected. The recipe called for 6-7 hours which was right on in my former crockpot and the turkey was done in 5. It was also a little dry which means it was probably done earlier. Grrrrr.....!

                        By the way can cranberry sauce be frozen?

                        in reply to: What are You Cooking the Week of November 26, 2017? #9967
                        navlys
                        Participant

                          This week I cooked the three meals that I received from Blue Apron: Pimento cheeseburgers, roasted pork & cheesy mashed potatoes and chicken with kale and roasted vegetables. For someone who didn't think she like kale, I found it delicious. . Also I was introduced to miso and sushi sauce. I now have some new ideas I can experiment with.

                          in reply to: What are You Cooking the Week of November 26, 2017? #9938
                          navlys
                          Participant

                            I found a turkey breast (in the crockpot) recipe on the "recipe tin eats" blog. I've made it before and will this week. The turkey comes out super moist with a nice gravy that you can make. The skin is not crisp unless you put the breast under the broiler but we don't eat the skin anyway. I highly recommend this woman's recipes.

                            in reply to: Thankgiving #9884
                            navlys
                            Participant

                              Happy Thanksgiving to all!

                              in reply to: What are You Baking the Week of November 19, 2017? #9883
                              navlys
                              Participant

                                Len and BakerAunt you were both right on! Krusteaz agreed with Len that the rum would tend to dry out the pumpkin squares' filing so per BakerAunt's suggestion I used 1/2 water and 1/2 spiced rum. The pumpkin pecan pie squares are a hit! Thanks.

                                in reply to: What are You Cooking the Week of November 19, 2017? #9860
                                navlys
                                Participant

                                  I had ground turkey in the freezer (on sale of course) and decided I had to use it up. In perusing the internet I found a recipe for turkey meatballs on Hidden Valley's site. The clincher was it called for 2T ricotta cheese which I had leftover from the stolen I made. Of course I had to buy the Hidden Valley Ranch powdered dressing. It called for dried cranberries so I used my leftover golden raisins cut up. I served them in a turkey gravy sauce (jar) which I spiced up. I held my breath waiting for my husband"s reaction. "Delicious" he said. So now I have to find a way to use up the rest of the HVR dressing mix.

                                Viewing 15 posts - 496 through 510 (of 573 total)