well-temperedforum.groupee.net    The Well-Tempered Forum  Hop To Forum Categories  Off Key    Ever find recipes you can't wait to try?
Page 1 2 3 4 5 

Moderators: QuirtEvans, pianojuggler, wtg
Go
New
Find
Notify
Tools
Reply
  
Ever find recipes you can't wait to try?
 Login/Join
 
Has Achieved Nirvana
Picture of wtg
posted Hide Post
quote:
Originally posted by Nina:
quote:
Originally posted by Steve Miller:
This recipe was a hit with the football crowd:

Lasagna Soup


Definitely trying that. If I had ricotta in the house it would be on the menu tonight!


Had it for dinner tonight. It was great!!!

Yummy

(The beef was good, but next time I think I'm going to try my Italian turkey sausage...half sweet, half hot....)


--------------------------------
Outrage is warranted. But outrage unaccompanied by analysis is a danger in itself.

Bazootiehead-in-training



 
Posts: 33285 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
Has Achieved Nirvana
Picture of jon-nyc
posted Hide Post
quote:
Originally posted by Doug:




--------------------------------
If you think looting is bad wait until I tell you about civil forfeiture.

 
Posts: 33277 | Location: On the Hudson | Registered: 20 April 2005Reply With QuoteReport This Post
knitterati
Beatification Candidate
Picture of AdagioM
posted Hide Post
quote:
Originally posted by wtg:
quote:
Originally posted by Nina:
quote:
Originally posted by Steve Miller:
This recipe was a hit with the football crowd:

Lasagna Soup


Definitely trying that. If I had ricotta in the house it would be on the menu tonight!


Had it for dinner tonight. It was great!!!

Yummy

(The beef was good, but next time I think I'm going to try my Italian turkey sausage...half sweet, half hot....)


We’re cutting down on meat, so I’m going to try this soup with Beyond Meat’s Italian Sausage. I used some in a fake lasagna casserole last night, and it was good in form and taste. A little softer than actual sausage, but tasty.

I still like chicken stock as a soup base; the vegetable broths I’ve tried smell vaguely like kerosene. I think it’s the garlic.


--------------------------------
http://pdxknitterati.com

 
Posts: 9048 | Location: Oregon | Registered: 06 June 2005Reply With QuoteReport This Post
Has Achieved Nirvana
Picture of Steve Miller
posted Hide Post
I don’t like how garlic tastes after long cooking times and generally leave it out of stocks and broths.

I’ve never made vegetable stick. Something to try.


--------------------------------
Life is short. Play with your dog.

 
Posts: 32375 | Location: Yorba Linda, CA | Registered: 23 April 2005Reply With QuoteReport This Post
Unrepentant Dork
Gadfly
Picture of dolmansaxlil
posted Hide Post
quote:
Originally posted by AdagioM:
quote:
Originally posted by wtg:
quote:
Originally posted by Nina:
quote:
Originally posted by Steve Miller:
This recipe was a hit with the football crowd:

Lasagna Soup


Definitely trying that. If I had ricotta in the house it would be on the menu tonight!


Had it for dinner tonight. It was great!!!

Yummy

(The beef was good, but next time I think I'm going to try my Italian turkey sausage...half sweet, half hot....)


We’re cutting down on meat, so I’m going to try this soup with Beyond Meat’s Italian Sausage. I used some in a fake lasagna casserole last night, and it was good in form and taste. A little softer than actual sausage, but tasty.

I still like chicken stock as a soup base; the vegetable broths I’ve tried smell vaguely like kerosene. I think it’s the garlic.


I make what I call “garbage soup” to use as a veggie broth. I keep all my veggie scraps in a bag in the freezer then when a bag is full toss it in the slow cooker with some bay leaves, S&P, and cook for 4-6 hours. Strain it (I use cheesecloth) and compost the cooked veggies. Then I pressure can it (you can freeze it too). I like that I can use what would be wasted, it’s cheap, and I can tweak it to my taste.


--------------------------------
"Your first 10,000 photographs are your worst." ~ Henri Cartier-Bresson

 
Posts: 3743 | Location: Ontario, Canada | Registered: 29 June 2007Reply With QuoteReport This Post
Minor Deity
Picture of Mikhailoh
posted Hide Post
For the first dinner of the year, grilled salmon with orange basil butter, roasted potatoes and strawberry macadamia salad. the salmon was excellent and very easy. I did not put the butter on before grilling, just some salt, pepper and orange juice. Put a little orange basil butter on after it was cooked. Even My Favorite Redhead loved it and she doesn't like salmon. Oh, and I used less than half the butter. Maybe two T for three portions.

You could also roast the salmon in a 425 oven until it hits 135-145, depending on how rare or well done you like it.

Serving with an Argentine rose' of pinot noir.

https://www.landolakes.com/rec...orange-basil-butter/


--------------------------------
“Today's mighty oak is just yesterday's nut, that held its ground.” - David Icke

 
Posts: 12583 | Registered: 20 April 2005Reply With QuoteReport This Post
knitterati
Beatification Candidate
Picture of AdagioM
posted Hide Post
quote:
Originally posted by dolmansaxlil:
I make what I call “garbage soup” to use as a veggie broth. I keep all my veggie scraps in a bag in the freezer then when a bag is full toss it in the slow cooker with some bay leaves, S&P, and cook for 4-6 hours. Strain it (I use cheesecloth) and compost the cooked veggies. Then I pressure can it (you can freeze it too). I like that I can use what would be wasted, it’s cheap, and I can tweak it to my taste.


This is a great idea. I have a tiny fridge/freezer combo; I hope to get to the bottom of the freezer this quarter so I can try this.


--------------------------------
http://pdxknitterati.com

 
Posts: 9048 | Location: Oregon | Registered: 06 June 2005Reply With QuoteReport This Post
Has Achieved Nirvana
Picture of Steve Miller
posted Hide Post
Orange basil butter sounds fantastic! ThumbsUp

I freeze kitchen scraps for broth as well. I like the idea of making something good out of what I used to throw away.

There are new freezer bags out that will stand up so you can fill them. I freeze the broth in the bags laying flat then stand them up like books in the freezer to save space.

Looking at vegetable broths leads me to various Asian styles using ingredients I’ve never tried. Any suggestions?


--------------------------------
Life is short. Play with your dog.

 
Posts: 32375 | Location: Yorba Linda, CA | Registered: 23 April 2005Reply With QuoteReport This Post
Has Achieved Nirvana
Picture of wtg
posted Hide Post
Flatbreads in a pan. I've made English muffins. Also pita, but baked in the oven. I'll have to try some of these...

https://www.msn.com/en-us/food...O?li=BBnb7Kz#image=1


--------------------------------
Outrage is warranted. But outrage unaccompanied by analysis is a danger in itself.

Bazootiehead-in-training



 
Posts: 33285 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
Minor Deity
Picture of Mikhailoh
posted Hide Post
Gotta evangelize this recipe. Easy, absolutely delicious, and company worthy. The nut crust kept the meat very tender and moist. The pistachios are salted so I did not salt the meat. It didn't need it, and you can add at table if wanted. Beautiful on the plate, too. The salad was good with it.

https://www.purewow.com/recipe...apple-escarole-salad

My SIL is allergic to tree nuts, but I think it would work fine with peanuts or cashews. Any nut, really. We will try that next time they are here.


--------------------------------
“Today's mighty oak is just yesterday's nut, that held its ground.” - David Icke

 
Posts: 12583 | Registered: 20 April 2005Reply With QuoteReport This Post
Pinta & the Santa Maria
Has Achieved Nirvana
Picture of Nina
posted Hide Post
We don't eat pork, but the nut crust looks great and workable with other cuts of meat. I'm definitely going to give it a shot.
 
Posts: 34553 | Location: West: North and South! | Registered: 20 April 2005Reply With QuoteReport This Post
Has Achieved Nirvana
Picture of wtg
posted Hide Post
Three ingredient Mac and cheese. This I gotta try.

https://www.insider.com/how-to...ac-and-cheese-2022-1


--------------------------------
Outrage is warranted. But outrage unaccompanied by analysis is a danger in itself.

Bazootiehead-in-training



 
Posts: 33285 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
knitterati
Beatification Candidate
Picture of AdagioM
posted Hide Post
quote:
Originally posted by wtg:
Three ingredient Mac and cheese. This I gotta try.

https://www.insider.com/how-to...ac-and-cheese-2022-1


Me, too! It has a higher cheese to pasta ratio than my usual roux based mac n cheese, so I’m curious.


--------------------------------
http://pdxknitterati.com

 
Posts: 9048 | Location: Oregon | Registered: 06 June 2005Reply With QuoteReport This Post
Has Achieved Nirvana
Picture of wtg
posted Hide Post
Haven't tried the mac and cheese because we have no evap milk at home. Heading to the grocery store tomorrow, so will pick some up then.

Meanwhile, a couple of other interesting recipes...

Pommes persillade. Pan-fried spuds.

https://getpocket.com/explore/...source=pocket-newtab

And chicken cooked in coconut milk (slow cooker recipe):

https://www.thekitchn.com/how-...e-slow-cooker-248235


--------------------------------
Outrage is warranted. But outrage unaccompanied by analysis is a danger in itself.

Bazootiehead-in-training



 
Posts: 33285 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
knitterati
Beatification Candidate
Picture of AdagioM
posted Hide Post
quote:
Originally posted by wtg:
Haven't tried the mac and cheese because we have no evap milk at home. Heading to the grocery store tomorrow, so will pick some up then.

Meanwhile, a couple of other interesting recipes...

Pommes persillade. Pan-fried spuds.

https://getpocket.com/explore/...source=pocket-newtab

And chicken cooked in coconut milk (slow cooker recipe):

https://www.thekitchn.com/how-...e-slow-cooker-248235


I made the 3 ingredient mac and cheese. Meh. If you look away while boiling the pasta in that little bit of water, it will stick to the pan. Taste was ok. But nothing to write home about. I like my usual mac better.


--------------------------------
http://pdxknitterati.com

 
Posts: 9048 | Location: Oregon | Registered: 06 June 2005Reply With QuoteReport This Post
  Powered by Social Strata Page 1 2 3 4 5  
 

    well-temperedforum.groupee.net    The Well-Tempered Forum  Hop To Forum Categories  Off Key    Ever find recipes you can't wait to try?