|
|
|
|
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/20/2008 3:44:38 PM | | Eating light tonight because I came down with a cold. I boiled two chicken thighs and seasoned them with poultry seasoning, pepper and garlic. Also heated up some leftover chopped brocoli. Rounded out my meal with a handful of grapes. It hit the spot and now I'm going to get some more rest and hope that I will feel better in the morning. | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/21/2008 8:31:54 PM | Had tacos earlier.
Heating up the leftover meat, now. I'll just break up some taco shells and scoop up the meat with them...with lots of melted cheese on top. Shouldn't eat like this, this late at night...but I do. 
Ryn: Hope you are feeling better.
Damon, Beth, Redneck, Hawaiian and all the others who keep coming back...thanks guys for continuing to post on here. Always look forward to reading your posts. | |
|
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/22/2008 3:56:11 PM | Hiya folks! Sorry I've been so sporadic but work has been a booger lately. Tonite I'm making a mess (for lack of a better name) out of some flour, eggs, olive oil, and dried meat.
break 1 doz eggs into a blender
add 3 tablespoons (1 per 4 eggs)
add 1/2 cup of milk
blend visciously for 1 or 2 minutes
soak 5 pounds dried beef, blender mix, and 1 bottle of steak sauce in the fridge for a day or so. I usually soak it in the morning and make it the next nite.
stir it up and add just a bit of flour til it thickens. smear it on a cookie sheet and bake at 300 for 12 to 14 minutes.
My grandpa showed me this 41 years ago today. It might not be for everyone but it sure is good and until you make it the meat keeps forever.
All you hurricane dodgers I sure hope you all are doin ok | |
|
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/22/2008 11:31:49 PM | Uhhh..... Redneck?
Whaddya call that stuff? And, what kind of dried meat do you use?(envisions Redneck on a country back-road with a flat-head shovel and a 5gal bucket...)
Actually, it sounds like it might be pretty good- I began to think of dried, chipped beef or shredded venison made into a quasi-hardtack... I'd need to experiment with cooking on the Caterpillar stove, you know... you wrap something up in tin-foil and jam it between the turbo-charger and the head, on top of the exhaust manifold... Might be a good thing for us truckers to carry when we're crossing Wyoming in the winter... "Redneck's Roadkill Loaf"
I liked the moonshine part of it...
-damoN-   | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/23/2008 6:55:37 AM | Hey Redneck!!!! 
Hey Damon!!!! 
Ok, I was debating whether to put this in Naughti's Midnight Snacks or here....You see, last night I broke a cardinal rule of mine, I ate after 7pm. In fact, I ate about 10:30pm. I recruited a new person to join me on a church committee and we worked late on a project and were starving, neither of us eating since breakfast, which was light. So she spent the night at my house and I cooked a quick dish and then threw together some other stuff to make an Italian-type meal.
I made some white bean, chard, caramelized onions, with roasted garlic, sausage, and left-over roasted chicken. When it was done I sprinkled it with shaved Peccorino Romano, drizzled olive oil and squeezed lemon over the top.
I made a salad and a mix of tomato, poblano mayo dressing with herbs and olive oil.
We had some black oil cure olives, some garlic stuffed olives, some Columbo dried salami slices and some warm fresh Italian bread.
We drank some fresh brewed tea and giggled like little girls while we ate because it tasted so good because we were so hungry. Not one of us had a single thing left on our plates.
That was more than I ever eat, as well as being so late and amazingly I didn't wake up in the middle of the night from undigested food and I didn't wake up with a stomach ache. I guess miracles do happen  | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/23/2008 1:16:37 PM | Golly! Are you Catholic? Better git on down the road to confession, for that sinful late-night gluttony!
Sounds delicioso. I'm gonna drool on my keyboard and short my 'puter!!! I am cimmitting the sin of lust , wishing I had the wherewithall to larder away such fine stuff por un viaje cocineros media noche... When I was a bachelor, I kept a rack of wines, a hoard of cheese, balsamic vinegar, truffle oil... Nowadays, in my pathetic state of existence, I keep a bottle of rum, a can of good olive oil, balsamic vinagrete, tortillas de maiz, and some Tums... You're makin' me hongry, woman!!!
Love starts in the kitchen for some of us, I think... If I remember Ann Landers correctly, from years ago... There are two direct paths to a man's heart. Take your pick, but I'll never miss the opportunity to grab a kiss by the stove-top!
-damoN-  | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/23/2008 5:04:52 PM | | Blackened cajun spice crusted fresh Aku tuna and spanish rice that was left over from breakfast that I cooked with free range poached eggs . Starter course was homemade split pea soup that I whipped up with the boat motor gadget. I love that thing. | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/23/2008 8:04:17 PM | Sounds absolutely, breathtakingly....DANDY-licious Smiling Salmon. Yummy...
My stomach was growling as I read what you whipped up.
I gave in for the ole' "standby" Chili's burger tonight. I went there, ordered up a medium to medium rare swiss cheese, mushroom burger ...of course, it was well done. What can you do? I didn't feel like waiting for another one to be cooked up.
I opted against the fries for a corn on the cob with butter, salt and pepper.
I ate the shredded lettuce and tomatoe slice that came on the side with some pepper after I finished the burger and the corn. Had water with extra lime in it to drink. No beer, no happy hour wine two-for's...nothing.
I'm home now. Gonna wash and polish a green apple, core it and share it with my dog. LOL...How's that for love and excitement?
~~Beth~~ | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/24/2008 4:11:55 PM | Woooo Hoooooo DamoN kissing at the stove!!! I can go for that one...stove, sink, window, under the big tree....yeah. No, I am not Catholic LOL I just don't eat after 7 for health reasons. You know the new rules for the new old people? I am still getting used to being OLD! LOL My brain doesn't think I am old, just my body.
Bethy baby, thank you.... and that burger with corn sounds yummy! I will take corn anyday! I hardly had any this summer. I need to go get some before it is long gone. Lately salad and corn have been what i want. I haven't gotten the corn yet, but I am doing the salads.
I have the stuff in the fridge for a salad and a freshly cooked beef tongue waiting to be sliced. Haven't eaten and probably won't tonight, but I did have lunch for brunch, since I didn't have breakfast. My friend was over again and starving also. This is getting to be a trend with us. I made these sandwiches...
~Hard Rye - Jewish with caraway seeds
~on one side smoked horseradish sauce, then red potato salad and red onion slices
~on the other side brown sugar pecan whole grain brown mustard, then rare roast beef, thick tomato slices
~put them both together and had a huge glass of chocolate milk.
I am not even sure if I could eat yet. That was the most filling sandwich I have ever had. | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/24/2008 4:25:17 PM | | ...I whooped together a salad today that just hit the spot. I harvested some late planted spinach from the garden..shredded it into a bowl..added pine nuts, crushed and chopped garlic, onion, mandarin oranges..and then tossed it with a rasberry vinagrette. Then I ground a little black pepper over it...salted it just a bit with some celery salt...and shaved some parmesan over the top...Whooooo Buddy wuz it good.. | |
|
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/24/2008 7:33:54 PM | A dock mate caught a 10 lb. Bluefish today and gave me some fillets. Bluefish has a very strong/gamey flavor so I made a crock pot of Jambalaya and added cubed Bluefish after the rice was tender so it wouldn't overcook.
burp! | |
|
| how about shrimp with pasta
Posted: 9/24/2008 7:50:05 PM | Hi...I just saw this forum and wanted to tell you about a dish that I threw together in 30 minutes...I felt like Rachel Ray..lol...
1/2 bag of thawed, cleaned shrimp, peeled
penne pasta or rigatoni, your choice
one clove of garlic
olive oil
Italian seasonings
salt
pepper
Parmesan cheese
butter or reduced butter
While the water is boiling for the pasta, heat under low flame olive oil; brown the clove of garlic under low heat, making sure it does not burn. Season the oil and garlic with salt, pepper, Italian seasonings and cheese, keeping on low flame. When water boils rapidly, add pasta and cook til al dente or tender to taste. Add shrimp, making sure it turns pink. Add butter, stirring until mixture thickens, and increasing the flame to medium. Drain the pasta and reserve some of the water from the pasta. Add the pasta to the shrimp, seasonings and butter, keeping on medium flame for about one minute. Remove and toss in large bowl, seasoning with olive oil and cheese, if you prefer.
I've learned that the best time to season anything is when it is fresh from the pan it was just cooked in.
Now add your favorite white or red wine and enjoy....Bon Appetite! My 7 year old devoured this and wanted leftovers to bring to school!
 | |
|
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/25/2008 2:30:43 PM | ProcolHarem....LOVE the name/band .....
Couldn't you give us more detail? LOL like uhhh, when you fry it, it turns a lighter shade of Pale.... :)
Now I cut up my beef tongue today and saved the stock.
For lunch I incorporated it with some leftovers I wanted to get rid of, so I made a sort of nacho.
I had some Mexican rice and refried beans with Chihuahua cheese, over that I put the tongue, tomato poblano herb salsa, onions, tomatoes and a little sour cream and dipped chips into it. That was so filling that I couldn't eat much. Later I had a large Pumpkin Spice Blended Latte and a small cinnamon muffin. I sure have packed in the calories today, but I am going to be doing massive amounts of homework and study tonight and may not get dinner again, so I went for it. I feel safe that I will stay full. | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/25/2008 2:46:14 PM | I spent the day in the city at Children's Hospital with one of my twins who needed to be fitted for new braces... Freeway traffic, parking garages, Dr. offices,, OMG!
We stopped on the way home at the deli for roasted chicken ~ mesquite b-b-q ~ cole slaw, potato salad and mini kaiser rolls. So, it's roasted chicken sandwiches and salad for us. She also got a bottle of Big Red soda in the cart,, hey, I'm not drinking it, but the kids sure will. They are sort of junk food deprived,, soda is not a thing you find in my kitchen very often.
Dinner won't happen until after we go to open house at their school in an hour...
I wanna just get in my jammies..... 
But, we did stop at my fav tex-mex spot for lunch on the way back to the Hill Country!
Nice lunch,,, for me,,, the kidlet had chicken nuggets!
tb | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/25/2008 2:54:13 PM | Salmon,
Something more along the line of "exotic birds & fruit"
Note sure how it'll taste, but I'll be sure to wash it down with a nice cold Rolling Rock.
Chihuahua cheese? Aye Carrumba!
Hmmmm....where's Naughty? | |
|
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/25/2008 8:16:00 PM |
Hmmmm....where's Naughty?
Hey, harem guy...thanks for missing me. 
Having bacon cheeseburgers with chips on the side.
Fried green tomatoes...never cared for them but it makes me want to watch that movie again.
Hope everyone is doing well. | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/25/2008 8:38:27 PM | Tonight was good ole' fashioned Sloppy Joe's and fresh corn on the cob with butter, dill weed and salt.
Browned about a lb and 1/2 of ground lean beef (97/3), poured in the Manwich canned sauce..(I know, I know...crunched for time)
browned and heated up and served on toasted buns with seeds.
Nuked the corn for 5 minutes. Served in with the fresh butter, dill weed and low sodium salt.
Finished off with a nice beautiful, juicy nectarine.
~~Beth~~ | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/26/2008 2:26:14 AM | I believe it's time to start a family passed down fruit cake recipe tradition.
Nothing like you buy in a store.
First time I made them I spritzed them weekly and was tipsy afterwards.
Does anyone have good knowledge as to what would be the perfect liquor to put
in these? The recipe wasn't updated on the booze part. | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/26/2008 3:37:07 AM | Oh yeah. I make these every year for my mom and aunts. They think it is heaven and for some reason like mine, which I made as an experiment one year and have never written down a recipe. Each year I just use the same ingredients and go by feel.
I use a different liquor depending on exactly which fruit I used in the cake. I usually just make the traditional American style with candied cherries, pineapple and pecans. I use triple strength espresso and for the liquor I usually use Courvoisier, but something cheaper would work fine, I am sure. Henessy. Gosh, I have used so many....flavored brandies, spiced rum, Myers rum, Benedictine, Grand Marnier, Calvados, Irish Whiskey, Bourbon, Southern Comfort. Just be sure the flavor matches the ingredients. You can't go wrong with a good strong high quality liquor. | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 9/26/2008 10:38:17 AM | ..WHAT??????...PEOPLE ACTUALLY BAKE FRUITCAKES?...I thought there was just a finite number of them in the world..and they just keep getting passed from person to person down through the years...LOL
  | |
|
|
| Page 57 of 60
|
20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60 |
|
Home
login 
