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Thanks Len, I'll take your advice into consideration.
I'm always looking for bargains and last year around this time my supermarket had Krusteaz pumpkin pie bar mixes for $.99. Well the "best by date" is pretty much now so I decided to make pumpkin pecan pie squares to take to our friends" house. Therecipe is on Krusteaz's site. The mix calls for 1/2 c water which I'm thinking of replacing with spiced rum but I'm wondering if this would make the filing too sweet. I'm thinking the pecans would tone down the sweetness some. I know it is heresy to use a mix and let me apologize ahead of time. Krusteaz will take three days to reply to my question.
I defrosted my third rib eye steak that I decided to cook. ( I had to buy 3 to get the discounted price). Anyway the first two I grilled. For some reason they ended up being tough and tougher. So I searched on line and found Alton Brown's seared rib eye recipe. It calls for a cast iron skillet which of course I have (with every other pan in the universe) and a 500* oven. It came out medium rare and sliced across the grain very easily. I recommend this recipe.
I am baking Potato Sourdough bread. I would like to make the dough into rolls instead of loaves.. I guess that should be a no-brainer.
I have noticed that when I buy celery at the market it is sometimes bitter and sometimes sweet. I would like to sneak a corner of it before buying but it is not practical. Oh well....
I took Trader Joe's corn and pepper soup and cooked it down to thicken it. Then I topped it with crushed tortilla chips. I served it with tuna in pita with cheese sandwiches toasted to melt the cheese. I like to add cut up carrot pieces to my tuna along with celery salt and paprika. Ok not exactly a gourmet meal but "pretty good" on a cold autumn evening. I
We had burgers for dinner. Ok another "my bad" idea that I read and tried. I add a tbls. of corn syrup to a lb. of ground beef and it makes my burgers juicy and tasty. I actually grill about 6 or 8 burgers at a time. I bring the extras to room temperature,bag them in a sandwich baggies and then place those in a larger freezer bag. Then I microwave the burgers from the frozen or defrosted state and they taste almost better than freshly grilled. I can hear all the negatives about corn syrup and plastic baggies.
We also had omelets the other night and instead of water I added a tsp. or so of nonfat sour cream to the uncooked eggs and they came out fluffy and delicious
I made deli roast beef sandwiches. I bought a 2.6lb top round roast (a BOGO) and baked it for 30 min @500*.I let it rest and then sliced it with my old Krups slicer.
I made roasted pork tenderloin with apples and onions. There were a couple of recipes to choose from but I chose the recipe using the fennel seeds as I wanted to use up an old jar. Sometimes it doesn't pay to be parsimonious. It was good but I think thyme and rosemary would have been a better choice.
I guess I'm a heretic because I baked pumpkin muffins from trader joe's pumpkin bread mix. They turned out pretty good.
On Wednesday I made French Chicken in vinegar. I was going to serve it over what I thought was my spaghetti squash. Ok the squash was orange (clue #1) and then when I cut it in 1/2 it was orange and pretty solid (clue #2). I put the clues together and concluded that I didn't have a spaghetti squash. So I baked it the next day and mashed it with maple syrup and butter and it was yum. I served it with the swordfish that I marinated with my remaining potted herbs. I cooked the swordfish using my grill pan as it was too cold to grill outside.
What a weird coincidence! I was going to look up recipes using spaghetti squash since I bought one at the farmer's market. Anyway why do I buy things with no plan in mind to use it? Did I read something online about spaghetti squash and it just stuck in my craw and urged me to buy the squash when I saw it? I often buy ingredients for recipes that I can no longer locate. I probably have 15 sites where I have saved recipes. Anyway if I find a good spaghetti squash recipe (side dish) I will let you know.
I used to soak my boneless chicken breasts in buttermilk (powdered) and a little garlic powder for several hours or overnight. The buttermilk did something strange to the texture of the chicken. Then I decided 1 or 2 hrs was plenty.
I don't use my slicer everyday but I use it to slice baguettes for crostini, to slice top round steak for terriaki steaks on a skewer and the deli roast beef. It's not an expensive slicer but it does the job.
"The Hungry Mouse" has a recipe for making deli roast beef from an eye of round. I've used this recipe several times and with the use of my electric slicer it comes out great. You have to adjust the timing somewhat depending on the size of your roast.
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