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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/20/2008 9:32:54 PM | Naughtical: Do you like the video better?
Check it out now. If you click on the "Play" button in the middle, it plays in it's entirety for just under 4 minutes. I think it is rather cool. At least I figured out how to put THAT on my profile. I can't figure out the playlists. One of these days, I will.
Sorry that your dinner was over-cooked and dried out. Did you nuke them? That sometimes does it. Usually when I want to re-heat something, I wrap it in foil and place in the toaster oven so that it heats in the foil and doesn't get over cooked again.
Where is everyone these days? Where has Smiling Salmon been? I know that it is Passover because I celebrated it last night, but..oh well...it just seems that no one has been around lately. Email me..when you have time..I have stuff to tell you.
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/20/2008 9:37:05 PM | Hey Naughtical, the root canal was a piece of cake, I couldn't believe it! No pain, no problems! YAY!
Dessert: yesterday I got a frantic last minute call to do up a birthday dessert for a young man - so I had a box of brownie mix, threw those in the oven, had a chocolate/vanilla Friendly's ice cream roll and some cool whip in the freezer, grabbed those out to thaw, had no hot fudge but did have chocolate chips, melted those down with some 1/2 & 1/2 and a touch of vanilla for fabulous hot fudge sauce, got the table set all pretty and had everything ready to go in an hour! It was a smashing success and apparently the "best birthday cake ever" even though it was a brownie sundae with candles on it! 
Debbie | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/21/2008 4:40:08 AM | heya all,hope u like my recipe for meatloaf, 400 gm good quality mince,ur choice,i like pork,1 grated zuchini,2 grated carrots,1 grated potatoe, 1 onion grated,200gm parmesan cheese,garlic,1 egg,dash of worchestire sauce,babrbecue and tomato sauce,salt and peper,mix together,shape and bake in hot oven for 45 minutes,delicous hot or cold,if u wana make it extra special,in the middle hard boiled eggs and rashers of bacon can b added!enjoy | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/21/2008 6:51:11 AM | I toasted up some sourdough bread put bacon, genoa, and lettuce on it.
And for variety I mixed up miracle whip with some seasoned rice wine vinegar -- just to keep the sandwich interesting.
also had mixed veggies and a fresh pear with cranapple juice | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/21/2008 9:12:35 AM | | I just made a quick pasta salad with Whole wheat penne, some steamed broccoli and cauliflower, a bit of light olive oil, basil, parsley, red pepper flakes, salt, pepper parmesan and locotelli cheese. MMM Lunch. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/21/2008 9:46:40 AM | | I made a marinade of white wine, garlic, lemon & pepper for boneless, skinless chicken breasts which I grilled. I steamed some brocoli, tossed a green salad and voila! bon appetite! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/22/2008 7:50:30 PM | Pizza night...whoo hoo....
Started off with a side salad with balsamic vinagrette (sp) dressing and then had two slices of delicious pizza with meatball, onion and mushrooms. No cooking. No cleaning of dishes. Easy dinner night. Plenty leftover to freeze.
~~Beth~~ Yummy... | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/24/2008 6:26:10 AM | Papaya and Lime. How simple is that and how delicious. Followed by a bag of crisps (that's potato chips for you non UK fish).
Later on I'm doing Mushroom Gratin. Its basically Bread and Butter Pudding but done with red onions and wild mushrooms. Hopefully I can get hold of some proper wild mushroooms. Tame ones aren't nearly as much fun.
Butter six slices of one day old bread. Cut into triangles and line a baking tray with half of them.
Slice 2 red onions and 200g wild mushrooms. Fry the onions until golden, and then the mushrooms until they are soft.
Put half the onions/mushroom onto the bread. Sprinkle 5oz grated gruyere on top. Make another layer on top the same way, using the rest of the bread, the remaining onions & mushrooms, and another 5oz of cheese.
Whisk 3 eggs, 300ml milk, 300g creme fraiche and 50g grated parmesean in a bowl. This creates a custard that you pour over the baking tray.
Bake at 180c for about 35 mins. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/24/2008 9:02:23 AM | | Chili. Soaking two lbs of dried kidney beans as I type this. Sometime around 5 PM I'll drain, rinse, add chicken broth and start to simmer the beans in the crock pot. Tomorrow morning I'll add some ground beef and salsa, simmer in the crock pot until Noon, should be good for lunch. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/24/2008 7:23:29 PM | | Tonight I improvised and made something new. I took half a can of red enchilada sauce, a can of mexican salsa (not kind you get in a jar), crushed up some tortillas and dropped them in with some cheese and then added some spicy sausage (I didn't have chorizo tonight so I had to make due with a spicey smoked). Topped with some sour cream and it came it very well. I'll have to make it again but next time with chorizo. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/24/2008 7:50:34 PM | I absolutely love reading these posts. There are so many creative cooks on here. I live (eat) vicariously through you guys.
Sherilyn, that sounds pretty good...can I have a Margarita with it?
Fancynanci: I love chicken, what you did sounded simple and delicious. My only problem is I never have wine on hand.
Hank: Cabbage noodles??? If you are looking for sympathy...you have mine. Oh, and about message 10, it was just a "nut" thing.
Beth...I often wonder where everyone is, too. Love hearing from new posters but sometimes I miss the "regulars". Thanks for posting and keeping things going. I haven't been cooking much. I need to take your attitude and decide I am worth going to a little trouble for and cook some really good meals just for me.
I did try some bacon wrapped shrimp tonight. I tried it before where it was cooked in the oven...wasn't too impressed. Came across another recipe where you fry it in oil...really not impressed. The shrimp was way overcooked by the time the bacon was done...not to mention all the splattering.
If anyone has had any success with bacon wrapped shrimp...please share. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/24/2008 8:14:12 PM | Naughtical:
Well, I opted for Outback tonight. Had a delicious chopped blue cheese salad to start off with and a petite (7 oz) first cut filet mignon medium rare, of course and a baked potatoe with all the stuff on the side. I didn't even finish the potatoe. I LOVED my steak though and ate it ravenously. I usually only eat meat now about twice a month, if you get my drift.
As far as your bacon-wrapped shrimp goes, I would just look for it in your freezer section. I am not too sure how to tell you what to do unless you cook your bacon part-way and then wrap the half-cooked bacon around the raw shrimp and then put back into the oven under broil. I think that might do the trick.
I wonder where Smiling Salmon is? And .marc? Where has he been? I know what you mean, but it is nice to see some new faces and the thread just continues to endure...whoo hoo. I am probably going to snack on 1/2 of my ruby red grapefruits that I bought. They are HUGE....and oh so sweet. I just love 'em and eat 'em up. LOL
And you SHOULD start having the attitude that you are "worth it" and make some foods for YOU..and the freezer is always handy to put extra in for those nights that you DON'T feel like cooking or one of your kids shows up and you have to do some fast cooking to appease them. Seriously, if you like certain things, you SHOULD make them for yourself...always put yourself on TOP..and NOT on the back burner.
~~Beth~~ (Confident Woman here) | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/25/2008 7:14:14 PM | Friday night...oh well..I guess I can expect that everyone is out doing their thing and not interested in posting what they ate..LOL
I enjoyed snow crab..yes...you heard right...OMG...the best...I KNOW you love them too Naughtical. I was thinking of you while I was gorging on them. I know you said in a thread (maybe it was THIS one, not sure) that you said that you love to eat snow crab too. I had to come home and take a shower because I was covered from all the pieces of crabmeat and juice squirting all over the place from cracking them open and felt yucky. I felt GOOD at the time eating them though.
Yummydoodles...
Where is everyone? LOL...not a soul stirring........
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/26/2008 4:56:17 AM | I had to come home and take a shower because I was covered from all the pieces of crabmeat and juice squirting all over the place from cracking them open
Wow, I wish I'd seen that. Its like food and porn all at the same time. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/26/2008 5:27:47 PM | I can't seem to get that silly song out of my head...
"Five dollah...Five dollah.....Five dollah foot longgggggggggg"...lol
Okay..so what did everyone cook for dinner or go out for?
I'm making lamb shoulder chops, seasoned in garlic powder and worchestshire sauce.
Baked potatoe and fresh steamed broccoli. Yummy!!!
Anyone else want to contribute? | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/26/2008 5:39:58 PM | Just sat down with my roasted chicken that I made in my convection oven. I just love that thing! Takes 45 minutes to make a good sized chicken, comes out juicy and succulent and the fat drips right off. Threw a red potato in as well, have a little salad, I'm good to go! Tried a new (to me) spice off the shelf - Rotisserie spices, supposed to make it taste like rotisserie chicken - it's tasty but I can't say that it reminds me of rotisserie...but I'm lovin' it!
Debbie
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/26/2008 5:59:30 PM |  Made one of my kids favorite dishes Pork Ribs and Kraut in beer, uhm uhm good.
You can do it on the stove top or in the oven and it's easy. You just wash your pork ribs rub some pepper, garlic and onion powder all around and brown them in olive oil in a big soup pan. Then you add thin sliced onions to the pan and dump a can of cheap saurkraut over the ribs, then pour a bottle of beer (I use Guinesss), turn down the heat, put the lid on and basically ignore it for an hour or so. If you want to cook it in the oven it takes longer because it is better with low heat so I keep my oven on 225 when I'm cooking them and leave them in there for three hours. The saurkraut you cook them in turns to mush so that is why I use cheap stuff for that part of the recipe. Then I serve good kraut with the ribs. It is really good to have it with german potato salad, spicy mustard and lots of dark rye bread. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/26/2008 6:20:25 PM | Thanks guys!!!
I am sitting here drooling...I want some of all of the above.
Beth: I have had crablegs on my mind for a couple of days now...thanks to you. Like you, I need a shower as soon as I am through...now I am wondering if I will be able to eat them without thinking of Satsumo's post. Never thought I would feel naughty eating crablegs.  (btw...I have never eaten lamb)
TexasJuneRose: thanks for joining us and sharing a delicious sounding meal...wish you could have done it literally.
Debbie: I have never cooked with or had a convection oven...been thinking about getting one. May be doing that sooner than later.
Outofthedesert: Your stuffed chicken breast sounds absolutely delicious...any chance of getting more details about it? I kinda need step by step directions to anything more complicated than a grilled cheese sandwich...but thanks to this thread and all the great people who post on it I am learning. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/26/2008 6:37:22 PM | I'm not cooking tonight as I'm eating the same as last night. I haven't managed to give any of it away yet, so it will be eating for tomorrow's dinner too. Lunch was a sandwich of bacon, avocado, lettuce and mayonaise on rye bread. Hardly anyone in the UK eats rye bread but I guess you US fish eat lots of it?
Lamb is very popular in the UK but not in some parts of mainland Europe. In the UK Veal is considered cruel, but some countries love it. Its strange how we decide what to eat or not. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/26/2008 6:59:55 PM | had some old frozen dinner roll dough in the freezer that didn't want to rise well last time I took some out, so I thawed that to make a pizza crust and make pizza. Was very tasty and the crust wasn't soft and soggy or rose too high.
Turned out very much like a fire baked pizza I've seen on the food channel. Awsome to say the least.
Tomorrow I'm attempting an authentic Japanese ramen soup. | |
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