|
Post by bignana on May 16, 2007 19:32:43 GMT -5
Yoda, I would like to have your turds on a tray recipe. Thanks.
|
|
|
Post by Justin Thyme on May 17, 2007 8:35:25 GMT -5
INGREDIENTS:
1 Tablespoon minced onion 8 Tablespoons melted butter or margarine 5 Tablespoons flour 1 bay leaf 1-3/4 cups chicken broth 1/2 cup dry white wine 1 Tablespoon tomato paste 1 (7-3/4 ounce) can pink salmon, undrained 1 cup Half and Half Salt to taste Pepper to taste Croutons (Optional)
TO PREPARE:
Saute onion in butter in a saucepan for about 5 minutes or until onion is transparent. Blend in flour, stirring constantly. Add bay leaf. Gradually stir in broth. Cook, stirring constantly, until thick and smooth. Stir wine into sauce and cook over low heat for 10 minutes. Discard bay leaf. Add tomato paste and salmon. Blend until smooth. Return to saucepan and add Half and Half. Season with salt and pepper. Heat and serve. Garnish with croutons, if desired.
SERVINGS: 4
|
|
Copperhead
Forumite
The Baking Bookworm
What goes around, comes around.
Posts: 1,057
|
Post by Copperhead on May 18, 2007 12:49:57 GMT -5
This is what we were at Greenlife for. Sounds strange, but the result is fantastic. If it hadn't been a school project, I would have made off with it... ~ Plaintain Soup Sounds good...I may have to try it. Have you ever had fried plantains? Oh my word, they're delicious! Great Cuban food!
|
|
RuneDeer
Senior Forumite
I look pretty young, but I'm just back-dated.
Posts: 2,937
|
Post by RuneDeer on May 18, 2007 20:14:46 GMT -5
Sounds good...I may have to try it. Please do, and report back with the results. Your rendition will probably come out even better than something produced by a sleep-deprived teenager & his mother at 10pm on a school night!
|
|
Red
Global Moderator
The Model
Posts: 2,121
|
Post by Red on Jul 17, 2007 21:02:29 GMT -5
Tomatoes Stuffed with Stuff
Four - Six Tomatoes One can of corn, drained One finely chopped up onion salt & pepper Italian seasoning Grated Parmesan and/or Romano cheese One pkg of brown rice, cooked (one of those boil in baggies works)
Slice off the ends and gut the tomatoes. Save the pulp, slice up what you can. Set aside in a saucepan with the corn and onion. Heat over low heat, add a little butter and s&p to taste. Cook rice as directed on pkg, then add to the heating veggie mix. (other veggies can be added like peppers) Spoon the veggie/rice mix into the gutted tomatoes, sprinkle some Italian Seasoning and stuff a little cheese on top. Bake in a casserole dish for about 10-20 minutes in a oven at 250 degrees. (I don't like to over cook the tomatoes, adjust as needed)
|
|
|
Post by footylicious on Jul 17, 2007 22:50:27 GMT -5
Sounds wonderful, Red!
I'll have to try it.
|
|
Red
Global Moderator
The Model
Posts: 2,121
|
Post by Red on Jul 18, 2007 7:57:32 GMT -5
I'm a fan of stuffed tomatoes but the boyfriend doesn't care for them, but he ate two of them... so go figure!
|
|
|
Post by SKB on Sept 11, 2007 5:49:03 GMT -5
chiliman, you do realize this woman eats jalapenos from the jar, like snacking on grapes or something. Cyco and Raine do the same-Raine will eat just about any jarred pepper she can get her hands on happily enough.....at least until later on in the bathroom -cackle- when she gets those burning pepper shits muahahah!
|
|
|
Post by victoriasuzette on Oct 17, 2007 23:18:43 GMT -5
What, you've got a problem with ground hazelnuts & chocolate? You're an antinutellite! Nutellites unite! Sorry ~ a little late to this thread ... my daughters discovered Nutella while living in Belgium ... absolutely loved it! (I probably would, if I were much into sweets anymore ... seems my sweet tooth's been pulled, however )
|
|
|
Post by victoriasuzette on Oct 17, 2007 23:54:48 GMT -5
Oatmeal Bread
2 1/4 cups of milk 1/3 cup dark brown sugar 1/4 cup solid shortening (I prefer butter) 2 1/2 teaspoons salt 2 packages active dry yeast (I prefer 'quick-rising') 1/2 cup warm (almost hot ~ 105 to 115 degrees F) 2 cups regular oats, uncooked 6 to 6 1/2 cups bread flour Butter, melted
Combine first 4 ingredients in a saucepan; heat on low to medium heat just until butter melts. Remove from heat, add oats, and stir. Allow mixture to cool to 105 to 115 degrees F (meanwhile, the oats are, of course, soaking in some of the liquid mixture).
Combine yeast and warm water in a 1-cup liquid measuring cup; let stand while waiting for the oats mixture to cool.
Once the oats mixture has cooled sufficiently, combine it and the yeast/water combination in a large bowl, mixing thoroughly. Begin to add flour, stirring in 1 cup at a time, just until you have a soft dough.
Turn dough out onto a floured surface and knead until smooth and elastic (about 8 to 10 minutes). Place in a greased bowl, turning to coat the entire ball of dough. Cover and, if using 'regular' yeast, allow to rise in warm place for an hour, or until doubled in size. If using quick-rising yeast, allow to 'rest' for 10 minutes, covered, in warm place.
If you have used 'regular yeast,' and dough has risen for an hour, punch down and allow to rest for 10 minutes. Then, shape as you like, and allow to rise for another hour, prior to baking.
If using quick-rising yeast, then, once the dough has rested for 10 minutes, shape as you like and allow to rise for an hour, prior to baking.
Most people roll out two portions split from the one ball of dough and roll them up jelly-roll style, placing in 'regular' loaf pans. I have a large, antique porcelaine 'biscuit bowl' one of my aunts gave me a few years ago, in which I both rise and bake mine. Makes a wonderful, large, brown beauty of a loaf.
In whatever type pan(s) you bake your bread, bake it at 375 degrees F for about 45 minutes, or until loaves sound hollow when tapped, and are a nice brown shade. If necessary, cover with foil for the last 15 minutes of baking, to prevent excessive browning.
Remove from the oven to a good place to cool (wire racks are always good), and brush melted butter onto the top(s). Wait at least 5 minutes before removing from pan(s).
We like to cut a wedge from our loaf, split it, add butter to the center, then drizzle honey on it. Unbeatable in cool weather, especially (and with tea or coffee).
Really good with soups/stews, or even alone as a snack!
|
|