 
Oldredfordette
Member
Username: Oldredfordette
Post Number: 2838
Registered: 02-2004
| | Posted on Tuesday, October 09, 2007 - 8:58 am: |    |
Don't toss the white rice! Variety, that's the idea.
I'm glad it's cooler again, I couldn't think about food the last couple of days. I think I'll make a stir fry later. |
Gazhekwe
Member
Username: Gazhekwe
Post Number: 789
Registered: 08-2007
| | Posted on Tuesday, October 09, 2007 - 10:38 am: | |
I have some Italian sausages. We had them with sauteed peppers and sweet onions last night. Now what to do with the rest? Also, I will be making Pain Perdu with the remaining Italian bread.
Pain Perdu for 4
4 eggs
pinch of salt
3 T sugar
3/4 c. milk
1/4 c dry sherry
6-7 thick slices bread
butter
powdered sugar
cinnamon
honey
Beat together eggs, salt and sugar. Blend in milk and sherry.
Pour the mixture over the bread slices in a flat pan and leave them soak until the egg mixture is all soaked up. Might turn the slices a time or two.
Fry in butter like French toast.
Serve hot with powdered sugar, cinnamon and honey. |
Oldredfordette
Member
Username: Oldredfordette
Post Number: 2846
Registered: 02-2004
| | Posted on Tuesday, October 09, 2007 - 10:52 am: | |
I love italian sausages in tomato sauce on penne pasta.
Sausages, cooked, sliced thin
giant pile of minced garlic
1 slice of sweet onion, minced
1 chopped roasted red pepper
lg. can diced tomatoes in juice
1 large dollop pesto sauce
s&p
Saute onion, then garlic, then add tomatoes, pepper, cooked sausage, pesto other spices. Simmer together till thickened. Add to cooked pasta. cover with parmesan.
Bonus points for adding some wine to sauce, making it a bit thinner, turning into baking dish, topping with mozarella and baking till golden.
Crusty bread, green salad, nice dry red. Bon Appetit! |
Gazhekwe
Member
Username: Gazhekwe
Post Number: 791
Registered: 08-2007
| | Posted on Tuesday, October 09, 2007 - 11:07 am: | |
That sounds great, will try it baked. The Pain Perdu can also be baked. |
Miss_cleo
Member
Username: Miss_cleo
Post Number: 908
Registered: 05-2005
| | Posted on Tuesday, October 09, 2007 - 6:15 pm: | |
Tonight I made what I call: Better then Banquet HomeMade Chicken Pot Pie.
Perfect comfort food for a rainy Fall day.
Anyone instrested in the recipe,, let me know. Glad to share. |
Miss_cleo
Member
Username: Miss_cleo
Post Number: 910
Registered: 05-2005
| | Posted on Wednesday, October 10, 2007 - 11:28 am: | |
Tonight I am making yeast rolls to go with dinner. Any excuse to turn the oven on as its rainy and in the 40's here.
The recipe is really easy and they are yummy. Any bakers out there?
Oh, and I made the cinammon rolls that I posted earlier, they are fab! Absolutely delish! |
Carolcb
Member
Username: Carolcb
Post Number: 1966
Registered: 11-2006
| | Posted on Wednesday, October 10, 2007 - 12:55 pm: | |
A million years ago I used to make my own bagels. Boiled and everything.
Good for you, yeast on a week night. I am about ready to start making chili..... |
Kathinozarks
Member
Username: Kathinozarks
Post Number: 975
Registered: 11-2006
| | Posted on Wednesday, October 10, 2007 - 11:31 pm: | |
Yes Cleo, I want you to post the pot pie recipe. |
Carolcb
Member
Username: Carolcb
Post Number: 1972
Registered: 11-2006
| | Posted on Thursday, October 11, 2007 - 7:42 am: | |
CHICKEN POT PIE
1/3 CUP BUTTER 1-3/4 CUPS CHICKEN BROTH
1/3 CUP FLOUR 1/3 CUP MILK
1/3 CUP CHOPPED ONION 2 CUPS CUT UP BONELESS COOKED CHICKEN
1/2 TEAS. SALT 1 10-OZ PKG. PEAS & CARROTS
1/4 TEAS. PEPPER
IN SAUCE PAN, MELT BUTTER OVER LOW HEAT. BLEND IN FLOUR, ONION, SALT & PEPPER, COOK STIRRING UNTIL MIXTURE IS BUBBLY. REMOVE FROM HEAT, STIR IN CHICKEN BROTH & MILK. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL 1 MINUTE. STIR IN CHICKEN & THAWED VEGETABLES; SET ASIDE.
CELERY SEED PASTRY: 2 CUPS FLOUR, 2 TEAS. CELERY SEED, 1 TEAS. SALT, 2/3 CUP + 2 TBSP. SHORTENING (CRISCO), 4-5 TBSP. COLD WATER. ROLL 2/3 PASTRY OUT (I PUT BETWEEN 2 PIECES OF WAXED PAPER) & PLACE IN 10" DEEP DISH PIE PLATE. FILL. ROLL OUT
REMAINING PASTRY & PUT ON TOP, SEAL EDGES & SLIT CENTER. BAKE 1 HR. IN 375„a OVEN. (THIS CAN BE MADE AHEAD & FROZEN; THAW BEFORE BAKING).
CAN USE REFRIGERATED PIE CRUST.
This is from my best friend in Ohio's family book. They really know how to cook, honest! |
Miss_cleo
Member
Username: Miss_cleo
Post Number: 911
Registered: 05-2005
| | Posted on Thursday, October 11, 2007 - 8:40 am: | |
This ones better!
1 2&1/2 pd broiler/fryer
3 ribs celery
1 small onion quarted
1 bay leaf
--------------------
place first 4 ing. into large kettle fill with water to cover. Bring to a boil, reduce heat simmer for 40-60 min til done.
Meanwhile, make pie crust or refridgerator crust is ok to.
1/4 c butter
1 c fresh mushrooms, sliced
1 large onion diced
1/2c chopped celery
1/2 cup sliced carrots
1/2 c frozen peas
1/3 c flour
1 c milk
1 & 1/2 chicken broth
In large sauce pan melt butter. Add mushrooms onion, celery, carrots; cook 5 min. Add flour, stir and cook 1 min. Add broth and milk all at once, cook and stir until thickened. Stir in peas and chicken (that you have cooled and plucked meat from)
Pour in 3 qt casserole lined with crust, top with another crust.
Bake at 400 for 30-40 min, til golden brown. |
Carolcb
Member
Username: Carolcb
Post Number: 1975
Registered: 11-2006
| | Posted on Thursday, October 11, 2007 - 8:41 am: | |
Cleo, we are all coming over ( - : |
Miss_cleo
Member
Username: Miss_cleo
Post Number: 912
Registered: 05-2005
| | Posted on Thursday, October 11, 2007 - 8:43 am: | |
You are all welcome!
BTW, did you hear about the Banquet chicken pot pie recall this morning?????? |
Kathinozarks
Member
Username: Kathinozarks
Post Number: 979
Registered: 11-2006
| | Posted on Thursday, October 11, 2007 - 9:31 am: | |
Ha ha ha! I thought you were kidding, cleo. Then I found out you aren't. GOod thing I don't like the Banquet pot pies.
These recipes that you and Carol posted sound easy-peasy and I can't believe I've never made one before. |
Oldredfordette
Member
Username: Oldredfordette
Post Number: 2892
Registered: 02-2004
| | Posted on Friday, October 12, 2007 - 10:43 am: | |
When I was single and poor, I lived on ramen noodles and Banquet chicken pot pies. When my beloved finally took me away from all that I swore I would never eat another frozen pot pie (I will eat ramen but only real ramen from a Japanese restaurant). I think I'll make an exception for the recipes above!
I've been too busy to cook the last two weeks and I can tell the difference in how I feel. I'm on salt overload even though I'm really careful about what I eat. |
Detroitsuperfly
Member
Username: Detroitsuperfly
Post Number: 383
Registered: 07-2005
| | Posted on Friday, October 12, 2007 - 10:46 am: | |
I kinda like Banquet Pot Pies.
My grandmother used to like them and made them for me when I was a kid. She died a while back. Eating them now reminds me of her. |
Oldredfordette
Member
Username: Oldredfordette
Post Number: 2894
Registered: 02-2004
| | Posted on Friday, October 12, 2007 - 10:56 am: | |
Try 'em every other day for about two years! |
Detroitsuperfly
Member
Username: Detroitsuperfly
Post Number: 385
Registered: 07-2005
| | Posted on Friday, October 12, 2007 - 10:59 am: | |
"Try 'em every other day for about two years!"
LOL! Yeah, I see your point! |
Carolcb
Member
Username: Carolcb
Post Number: 2007
Registered: 11-2006
| | Posted on Friday, October 12, 2007 - 11:03 am: | |
When my husband and I got married we joked we would put Pot Pies on our Target Wish List because that was the only meal I would cook.
I went home last night and made chili with ground turkey and the Baker's chocolate was on sale, so I also made brownies. |
Oldredfordette
Member
Username: Oldredfordette
Post Number: 2914
Registered: 02-2004
| | Posted on Sunday, October 14, 2007 - 10:18 am: | |
Bump. I hope to cook something good later today. |
Miss_cleo
Member
Username: Miss_cleo
Post Number: 919
Registered: 05-2005
| | Posted on Monday, October 15, 2007 - 11:01 am: | |
Sunday I threw a Boston Pork roast in the crock-pot, with onions, taters and carrots. DOnt need a recipe for that one.
Sat I made Crock-pot Lasagne:
1 pd ground beef
1 tsp Italian seasonings
1 jar spaghetti sauce, 28 oz
1/3c water
1 jar mushrooms, 4 1/2oz
1 carton ricotta cheese
8 lasagna noodles
2c shredded mozzarella
Cook beef and seasonings, drain
Combine spaghtetti sauce and water in small bowl
Place 4 uncooked noodles in bottom of greased crock pot (or how ever many it takes to cover the bottom of your pot)
Layer with half each of beef mixture, spaghetti sauce and mushrooms
Spread ricotta over mushrooms Sprinkle with 1c mozarella
Repeat layer of noodles, meat, sauce, mushrooms and mozarella
Cover and cook on High for 1 hour; reduce to low and cook on Low 5 hours.
This has you making only 2 layers, I make it 3. I also double the water.
Watch it as it gets a few hours from being done. My crock-pot cooks fast and I only need about 2-3 hours on Low, 5 burns it. |
Oldredfordette
Member
Username: Oldredfordette
Post Number: 2925
Registered: 02-2004
| | Posted on Monday, October 15, 2007 - 11:13 am: | |
Jar of spaghetti sauce? That's really where I draw the line. Jar of salt is more like it.
I understand time savers. Time savers are good. But jar spaghetti sauce is made by Satan.
this editorial was brought to you by the salt-free canned tomato institute of America. |
Miss_cleo
Member
Username: Miss_cleo
Post Number: 920
Registered: 05-2005
| | Posted on Monday, October 15, 2007 - 2:20 pm: | |
lol, use whatever you want too, just like the refridge pie crust instead of homemade, which I prefer |
Oldredfordette
Member
Username: Oldredfordette
Post Number: 2935
Registered: 02-2004
| | Posted on Monday, October 15, 2007 - 2:26 pm: | |
Grilled salmon tonight, with sweet and white oven fried potatoes, assorted steamed veggies. I found a wonderful wine that I drank (a lot of) when I was in France, so I can toast Langdoc while I dine. |
Oldredfordette
Member
Username: Oldredfordette
Post Number: 2953
Registered: 02-2004
| | Posted on Tuesday, October 16, 2007 - 9:06 am: | |
It was divine. |
Miss_cleo
Member
Username: Miss_cleo
Post Number: 921
Registered: 05-2005
| | Posted on Tuesday, October 16, 2007 - 2:58 pm: | |
Today I am making Quick Corn Chowder, apple pie and apple crisp. |
Carolcb
Member
Username: Carolcb
Post Number: 2040
Registered: 11-2006
| | Posted on Wednesday, October 17, 2007 - 9:15 am: | |
OldRedfordette, baby was born on Saturday the 13th at 7:00 PM or I would have driven to Royal Oak....baby boy, cute as can be and fine. First grandchild ( - :
Only food update, drinking a lot of unpasturized cider, ahhh. |
Oldredfordette
Member
Username: Oldredfordette
Post Number: 2967
Registered: 02-2004
| | Posted on Wednesday, October 17, 2007 - 9:25 am: | |
CONGRATULATIONS! On the baby, not the cider. |
Carolcb
Member
Username: Carolcb
Post Number: 2042
Registered: 11-2006
| | Posted on Wednesday, October 17, 2007 - 9:40 am: | |
Thanks! |
The_ed
Member
Username: The_ed
Post Number: 150
Registered: 10-2007
| | Posted on Thursday, October 18, 2007 - 9:02 am: | |
Any decent E-Z eggplant recipes??? |
Oldredfordette
Member
Username: Oldredfordette
Post Number: 2978
Registered: 02-2004
| | Posted on Thursday, October 18, 2007 - 12:32 pm: | |
Somewhere on the early food threads I posted one. Make a lot of it, and keep it in the fridge till you find time to make more.
Eggplant, sliced into 1-inch halves, lightly salted
In a small bowl, whisk 2 tablespoons lime juice, 1 tablespoon toasted sesame seed oil, 2 teaspoons* asian chili sauce, 1 tablespoon vegetable oil, enough toasted sesame seeds to scatter. Toss eggplant with sauce, spread on baking sheet and broil for about 15 minutes, tossing once.
Live a little. Add more chili sauce. |