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Post by lucyg on Feb 11, 2019 21:52:45 GMT
scrappintoee, I say the same thing every time you post a pic, but you guys are adorable.
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Post by christine58 on Feb 11, 2019 21:59:28 GMT
We bought more of those mini chicken & cilantro wontons (it’s the price of dragging the 9yo to Costco ... no school today) so I’m pretty sure it will be wonton soup. OOOOH do tell...I have some of those in my freezer....do you just cook them in chicken broth/stock??
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Post by scrappintoee on Feb 11, 2019 22:06:27 GMT
lucyg ....Awww, thank you! We're wondering if we're ever going to have adora-bull grandchildren
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Post by lucyg on Feb 11, 2019 22:07:19 GMT
We bought more of those mini chicken & cilantro wontons (it’s the price of dragging the 9yo to Costco ... no school today) so I’m pretty sure it will be wonton soup. OOOOH do tell...I have some of those in my freezer....do you just cook them in chicken broth/stock?? Yeah, toss them in at the end for a few minutes. I try to make it kind of an Asian-flavored soup with a little sesame oil and soy sauce, but I’m not sure it’s really needed. I also add lots of vegetables and some of the chicken.
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Post by Delta Dawn on Feb 11, 2019 22:26:34 GMT
I am making chicken Cordon bleu, rice (boring rice), spinach and green beans. I hope everyone is doing well. We are coping with the snow. There isn’t much snow removal equipment so our street isn’t faring well. There is also the tree that fell down that needs to be chipped.
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bklyngal62
Pearl Clutcher
Posts: 3,940
Jun 26, 2014 12:16:11 GMT
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Post by bklyngal62 on Feb 11, 2019 22:28:19 GMT
We are having baked chicken with a spinach salad.
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Post by scrappintoee on Feb 11, 2019 22:29:59 GMT
Delta Dawn.....how are your burns doing? I couldn't tell from your thread if your SCALP was also burned, along with your ear? Have you been to the doctor yet?
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Post by **GypsyGirl** on Feb 11, 2019 22:32:59 GMT
We bought more of those mini chicken & cilantro wontons (it’s the price of dragging the 9yo to Costco ... no school today) so I’m pretty sure it will be wonton soup. I just picked up at bag of those at Costco this afternoon! They are great. I just nuke a few, or pan fry them, for a quick lunch or snack. Will have to try them in a soup. DH isn't a fan so I get the bag all to myself! Costumes for Alice in Wonderland. 46 costumes, and it seems at least half the group are happy to let the rest of us do the job (6 parents in the sewing group). Gahhhhhh!!! It's always the same few who do 99% of the volunteer work in any group or school. You just have to think of the kids and do it for them. I did so much volunteering between school, church and a service organization I belong to for 40+ years that I finally hit a wall about 5 years ago. I miss volunteering in some ways, but not enough to go back to doing it. dh loves cornbread, but I think it's too dry. You just haven't found the right recipe! I have a couple that are quite moist if you are interested. scrappintoee - Happy 30th First Date Anniversary! Today the Wells Fargo ATM wished me a Happy 32nd Anniversary of banking with them, but that's not nearly as romantic or exciting! For one thing, they didn't give me a gift or flowers!
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Post by littlemama on Feb 11, 2019 22:36:10 GMT
We have leftover stuffed peppers from Saturday.
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Post by AussieMeg on Feb 11, 2019 22:39:58 GMT
DD was working, DS had leftovers - pardon me - réchauffé from the previous night. I was busy preparing Monday night's dinner which was a lot of pfaffing about, so in between chopping and frying I cooked bacon and eggs for DSO and I. Actually, it was prosciutto and eggs. YUM. Fried prosciutto is the BOMB! Happy dating anniversary scrappintoee. I haven't seen a photo of you before, you're gorgeous! You and your husband really are an adorable couple - then and now! Going to have to google cornbread I had it once at a cafe, with lashings of butter, and it was amazing! I tried to make it myself but it wasn't that good, and I've been reluctant to try making it again.
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Post by scrappintoee on Feb 11, 2019 22:40:36 GMT
Today the Wells Fargo ATM wished me a Happy 32nd Anniversary of banking with them, but that's not nearly as romantic or exciting Nawww.....the ATM thing sounds WAY more exciting and romantic !!!!!!!!! AussieMeg.....aww, thank you so much!
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Post by gar on Feb 11, 2019 22:42:11 GMT
I had it once at a cafe, with lashings of butter, and it was amazing! I tried to make it myself but it wasn't that good, and I've been reluctant to try making it again. Oh that's shame. I can't recall seeing it here - I'll be keeping my eyes open in future.
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Post by Delta Dawn on Feb 11, 2019 22:47:28 GMT
Delta Dawn .....how are your burns doing? I couldn't tell from your thread if your SCALP was also burned, along with your ear? Have you been to the doctor yet? Yes there are some blisters on my head. My ear has lots of blistered areas. My hair is singed right to the scalp in places. Gp agreed I got lucky. Anyway all is good. I am in no pain. I am not kidding. Saturday night I took a Tylenol #3 because it hurt then. I can post photos but it’s just a blistered ear. There is nothing exciting about it. I am pissed about my hair and eyelashes! My long beautiful eyelashes are damaged. Vanity I know.
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Kerri W
Pearl Clutcher
Posts: 3,768
Location: Kentucky
Jun 25, 2014 20:31:44 GMT
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Post by Kerri W on Feb 11, 2019 22:48:29 GMT
I'm making honey sriracha meatballs with brown rice, snow peas and a green salad with citrus vinaigrette. scrappintoee-so sweet! Happy 1st date anniversary!
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Montannie
Pearl Clutcher
Posts: 3,486
Location: Big Sky Country
Jun 25, 2014 20:32:35 GMT
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Post by Montannie on Feb 11, 2019 23:12:07 GMT
Happy dating Anniversary scrappintoee Happy Birthday to your ds, destined2bmom elaine , thinking of you and wishing you and son well. I hope that his treatment is productive and healing. Montannie , you are saving the production, but it's too bad that the other moms are dropping the ball. @gar, dh loves cornbread, but I think it's too dry. I'm not saving anything but leftovers! I think you mean to tag miominmio!
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Montannie
Pearl Clutcher
Posts: 3,486
Location: Big Sky Country
Jun 25, 2014 20:32:35 GMT
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Post by Montannie on Feb 11, 2019 23:19:54 GMT
Random cornbread recipe (BHG.com) for those unfamiliar with this American cookery.
Cakey, can be super sweet, or more savory. I make it gluten free with GF flour. I love it baked in a cast iron skillet.
1 cup all-purpose flour ¾ cup cornmeal 3 tablespoons sugar 2 ½ teaspoons baking powder ¾ teaspoon salt 1 tablespoon butter 2 eggs (beaten) 1 cup milk ¼ cup melted butter (or cooking oil) add Honey (optional) 1.Preheat oven to 400F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside. 2.Add the 1 tablespoon butter to a 10-inch cast-iron skillet, a 9x1 1/2-inch round baking pan, or an 8x8x2-inch square baking pan. Place in the preheated oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan. 3.Meanwhile, in a small bowl combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cut into wedges or squares. Serve warm. If desired, drizzle with honey. Makes 8 to 10 pieces. From the Test Kitchen
Double Corn Bread:
Prepare as above, except fold 1/2 cup frozen whole kernel corn, thawed, into the batter.
Green Chile Corn Bread:
Prepare as above, except fold 1 cup shredded cheddar cheese or Monterey Jack cheese (4 ounces) and one 4-ounce can diced green chile peppers, drained, into the batter.
Sweet Pepper Corn Bread:
Prepare as above, except fold 1/2 cup chopped red sweet pepper into the batter.
Green Onion-Bacon Corn Bread:
Prepare as above, except fold 1/3 cup cooked, crumbled bacon and 1/4 cup sliced green onions into the batter.
Corn Muffins:
Prepare as above, except omit the 1 tablespoon butter. Spoon the batter into 12 greased 2-1/2-inch muffin cups, filling cups two-thirds full. Bake in the preheated oven about 15 minutes or until light brown and a wooden toothpick inserted near centers comes out clean. Makes 12 muffins.
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Post by christine58 on Feb 11, 2019 23:22:12 GMT
OOOOH do tell...I have some of those in my freezer....do you just cook them in chicken broth/stock?? Yeah, toss them in at the end for a few minutes. I try to make it kind of an Asian-flavored soup with a little sesame oil and soy sauce, but I’m not sure it’s really needed. I also add lots of vegetables and some of the chicken. Need to do this!!! could toss in some carrots/celery
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Post by lucyg on Feb 11, 2019 23:35:44 GMT
OOOOH do tell...I have some of those in my freezer....do you just cook them in chicken broth/stock?? Yeah, toss them in at the end for a few minutes. I try to make it kind of an Asian-flavored soup with a little sesame oil and soy sauce, but I’m not sure it’s really needed. I also add lots of vegetables and some of the chicken. Need to do this!!! could toss in some carrots/celery green onions (save the green part to top individual bowls) chopped cabbage red pepper diced zucchini fresh or frozen spinach sliced mushrooms broccoli florets frozen peas at the end, along with the wontons chopped cilantro, ditto squeeze of lemon or lime, ditto In addition to your carrots and celery, those are my go-tos for soup additions. Not all each time, though ... just a selection. I also add a sprinkle of toasted sesame seeds to each bowl, along with the green onion tops. For Asian-flavored soups and other dishes.
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newlywoods03
Pearl Clutcher
Blessed Beyond Measure
Posts: 2,828
Jun 26, 2014 3:09:09 GMT
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Post by newlywoods03 on Feb 11, 2019 23:51:38 GMT
Homemade chicken nuggets and roasted potato wedges.
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Post by **GypsyGirl** on Feb 12, 2019 1:02:53 GMT
Going to have to google cornbread Cornbread is awesome! Wherever we moved in the world, I always took cornmeal with me! There is a lot of debate in the South about what constitutes a "proper" cornbread recipe. There is the "no sugar" camp and the "sugar" camp. I prefer to be a neutral party and will eat either variety! I have a good recipe for each type. Here are my recipes to show you the difference. Cast iron skillets work best but you can use a baking pan if you don't have one. With sugar: Paul Prudhomme's Cornbread1 1/3 cups Flour 2/3 cups Cornmeal (yellow) 2/3 cups Sugar ½ cups Corn Flour (or substitute ¼ Cup Flour and ¼ Cup Cornmeal) 5 teaspoons baking powder ½ teaspoon salt 1 1/3 cups Milk 5 tablespoons unsalted Butter, melted 1 Egg, beaten 1. In large bowl, mix Flour, Cornmeal, Sugar, Corn Flour, Baking Powder, and Salt. Mix well, breaking up any lumps. 2. In another bowl, combine the Milk, Butter and Egg. 3. Add the wet ingredients to the dry ingredients, blend just until mixed and large lumps are dissolved. Do not overbeat. 4. For Bread: Pour into a greased pan (10" skillet) and bake at 350 F until golden brown, about 55 minutes. For Muffins: Spoon mixture into 12 greased muffin cups. Bake at 350 F until golden brown, about 45 minutes Without Sugar: BASIC BUTTERMILK CORN BREAD
½ cup butter 1 cup self-rising corn meal (see note) ½ cup flour 1 egg, beaten 1 cup buttermilk 1. Melt butter in small cast iron skillet. (8") 2. Stir together well the corn meal, flour, egg and buttermilk. 3. Add melted butter and mix well. 4. Pour mixture into heated skillet and bake at 350 F for 25-30 minutes. Note: If you don't have self-rising cornmeal you can make your own. 3/4 cup Cornmeal + 1 Tablespoon Baking Powder + 1/2 teaspoon Salt + 3 Tablespoons Cornmeal = 1 cup self-rising cornmeal Serves 4. Freezes well. May also be used for muffins.
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Post by jeremysgirl on Feb 12, 2019 1:24:33 GMT
I can't imagine a world without cornbread. What do you sop up your chili with? Lol. scrappintoee you guys are cute. Every year since we've been married Jeremy makes fun of me for still feeling like we need to celebrate the first date anniversary. And I'm like I'm getting credit for those three years before we were married, damnit! Lol!
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Post by scrapmaven on Feb 12, 2019 2:56:35 GMT
Happy dating Anniversary scrappintoee Happy Birthday to your ds, destined2bmom elaine , thinking of you and wishing you and son well. I hope that his treatment is productive and healing. Montannie , you are saving the production, but it's too bad that the other moms are dropping the ball. @gar, dh loves cornbread, but I think it's too dry. I'm not saving anything but leftovers! I think you mean to tag miominmio ! I did mean to tag miominmio . I'm so very sorry for the error. Thank you for the cornbread recipe.
Montannie, thank you for the recipe. Lots of yummy on the thread today.
Delta Dawn , I'm sorry that you were burned, but I'm glad that you are here to tell the tale.
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Post by lucyg on Feb 12, 2019 3:32:19 GMT
Going to have to google cornbread Cornbread is awesome! Wherever we moved in the world, I always took cornmeal with me! There is a lot of debate in the South about what constitutes a "proper" cornbread recipe. There is the "no sugar" camp and the "sugar" camp. I prefer to be a neutral party and will eat either variety! I have a good recipe for each type. Here are my recipes to show you the difference. Cast iron skillets work best but you can use a baking pan if you don't have one. With sugar: Paul Prudhomme's Cornbread1 1/3 cups Flour 2/3 cups Cornmeal (yellow) 2/3 cups Sugar ½ cups Corn Flour (or substitute ¼ Cup Flour and ¼ Cup Cornmeal) 5 teaspoons baking powder ½ teaspoon salt 1 1/3 cups Milk 5 tablespoons unsalted Butter, melted 1 Egg, beaten 1. In large bowl, mix Flour, Cornmeal, Sugar, Corn Flour, Baking Powder, and Salt. Mix well, breaking up any lumps. 2. In another bowl, combine the Milk, Butter and Egg. 3. Add the wet ingredients to the dry ingredients, blend just until mixed and large lumps are dissolved. Do not overbeat. 4. For Bread: Pour into a greased pan (10" skillet) and bake at 350 F until golden brown, about 55 minutes. For Muffins: Spoon mixture into 12 greased muffin cups. Bake at 350 F until golden brown, about 45 minutes Without Sugar: BASIC BUTTERMILK CORN BREAD
½ cup butter 1 cup self-rising corn meal (see note) ½ cup flour 1 egg, beaten 1 cup buttermilk 1. Melt butter in small cast iron skillet. (8") 2. Stir together well the corn meal, flour, egg and buttermilk. 3. Add melted butter and mix well. 4. Pour mixture into heated skillet and bake at 350 F for 25-30 minutes. Note: If you don't have self-rising cornmeal you can make your own. 3/4 cup Cornmeal + 1 Tablespoon Baking Powder + 1/2 teaspoon Salt + 3 Tablespoons Cornmeal = 1 cup self-rising cornmeal Serves 4. Freezes well. May also be used for muffins. Thank you!! Two questions: (1) my sister makes a really good cornbread recipe from one of those New Orleans chefs. Is Paul Prudhomme from NO? If yes, it might be this same recipe. Yes, I know I could ask her, but you’re quicker. She never answers texts. grrrrr Also (2) is corn flour the same thing as masa?
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desertgirl
Pearl Clutcher
Posts: 2,646
Jun 26, 2014 15:58:05 GMT
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Post by desertgirl on Feb 12, 2019 3:40:25 GMT
Deliciousness all over the thread, tribal sisters!!
We had shrimp, asparagus, salad, & fresh strawberries with some Mexican crema on top - it was yummy, but no rechauffe for tomorrow. ☹️
Thanks for the thread.
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Post by Delta Dawn on Feb 12, 2019 3:45:50 GMT
Hi Dinner Tribe, I have an issue and need help. I don’t know how to cook vegetables other than steaming or baking on a cookie sheet. I am sick of spinach, green beans and broccoli. How else can I cook these vegetables to make them taste less like vegetables? I am good with tomatoes. Eggplant, all the green vegetables and root vegetables. My dad doesn’t really like asparagus or cauliflower. I am good without both of them, too. Anyone got any ideas?
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Post by bc2ca on Feb 12, 2019 4:07:35 GMT
Delta Dawn, I stir-fry or quick saute vegetables all the time. It is a bit of prep to cut the vegetables but cook time is just minutes. I add them to a hot pan with a little oil and stir for a couple minutes, them add a little water (1/4 cup?) and put a lid on for another couple minutes. You can add whatever seasonings or sauce you want. Happy Anniversary, scrappintoee! Happy Birthday to your DS, destined2bmom! I remember being on the costume committee for musical theater too well, miominmio. You have my sympathy. We had stuffed vegetables (zucchini, tomatoes and peppers) again tonight. DH forgot to tell me is fasting until tomorrow so we'll be eating them for a couple more days.
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Post by scrapmaven on Feb 12, 2019 4:23:32 GMT
Delta Dawn, roasted veggies are always a good idea. You can drizzle olive oil and add a little salt and pepper and roast them in the oven. Then they won't be mushy and overdone.
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snyder
Pearl Clutcher
Posts: 3,920
Location: Colorado
Apr 26, 2017 6:14:47 GMT
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Post by snyder on Feb 12, 2019 4:37:25 GMT
Hi Dinner Tribe, I have an issue and need help. I don’t know how to cook vegetables other than steaming or baking on a cookie sheet. I am sick of spinach, green beans and broccoli. How else can I cook these vegetables to make them taste less like vegetables? I am good with tomatoes. Eggplant, all the green vegetables and root vegetables. My dad doesn’t really like asparagus or cauliflower. I am good without both of them, too. Anyone got any ideas? I saute veggies in bacon grease to add a little different flair. Not healthy, I know, but I don't use a whole lot. Sometimes I will mix 2 together like corn and green beans, or lima beans and corn. We also add black-eyed peas, butter beans, other legumes and grains to the rotation of our sides so not to get as bored as quickly with the typical list of veggies most prepare.
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Post by **GypsyGirl** on Feb 12, 2019 6:19:22 GMT
Thank you!! Two questions: (1) my sister makes a really good cornbread recipe from one of those New Orleans chefs. Is Paul Prudhomme from NO? If yes, it might be this same recipe. Yes, I know I could ask her, but you’re quicker. She never answers texts. grrrrr Also (2) is corn flour the same thing as masa? 1. Paul Prudhomme had a restaurant (K-Paul's) in NOLA, but was originally from Opelousas, LA. It might be the same recipe. 2. Corn flour is not the same as masa. Masa is made from corn treated with alkali, while corn flour is just plain ground corn. The difference between corn flour and cornmeal is that the flour is ground much finer. Then when you get into cornmeals, there is a difference between the mass produced meals and the stone ground meals. Stone ground (my preference) is coarser and yields a heartier cornbread.
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Post by lucyg on Feb 12, 2019 6:49:50 GMT
Thank you!! Two questions: (1) my sister makes a really good cornbread recipe from one of those New Orleans chefs. Is Paul Prudhomme from NO? If yes, it might be this same recipe. Yes, I know I could ask her, but you’re quicker. She never answers texts. grrrrr Also (2) is corn flour the same thing as masa? 1. Paul Prudhomme had a restaurant (K-Paul's) in NOLA, but was originally from Opelousas, LA. It might be the same recipe. 2. Corn flour is not the same as masa. Masa is made from corn treated with alkali, while corn flour is just plain ground corn. The difference between corn flour and cornmeal is that the flour is ground much finer. Then when you get into cornmeals, there is a difference between the mass produced meals and the stone ground meals. Stone ground (my preference) is coarser and yields a heartier cornbread. Thank you! I’ll try to remember to ask sister about her cornbread and report back.
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