"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 04-22-2015, 03:51 AM   #21
Senior Cook
 
Wyshiepoo's Avatar
 
Join Date: Dec 2014
Location: Guernsey
Posts: 180
Quote:
Originally Posted by Addie View Post
That's a pretty color bottle. Did you ever finish it off?
No, unfortunately or fortunately? I am a bit of a lightweight when it comes to alcohol. I've also been tired due to shifts at work and not sleeping properly. Not the best combination to be drinking on!

I only had three or four drinks over the afternoon.
__________________

__________________
Lives of great men all remind us we may make our life sublime.
Wyshiepoo is offline   Reply With Quote
Old 04-22-2015, 05:34 AM   #22
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,009
Quote:
Originally Posted by Whiskadoodle View Post
Aunt Bea, how do you make green chili cheeseburgers. This sounds yummy!
Quote:
Originally Posted by Cheryl J View Post
Whisk, we love 'Ortega burgers'. Whole roasted Ortega brand chiles cleaned and split in half, on top of the hamburger patty, and topped with sliced pepper jack cheese. Delish.

Looking forward to hearing Aunt Bea's method - I love these burgers.

I took a small can of Ortega fire roasted chopped green chiles and mixed a tablespoon of them into about 6 oz of lean ground beef, formed a patty and fried it, topped it with more chopped green chiles and some cheddar cheese.

It tasted good, but I need a little heat, I think the pepper jack cheese would take care of that!

The rest of the chiles will end up in scrambled eggs for breakfast!
__________________

__________________
Aunt Bea is offline   Reply With Quote
Old 04-22-2015, 07:40 AM   #23
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
Quote:
Originally Posted by Cheryl J View Post
Whisk, we love 'Ortega burgers'. Whole roasted Ortega brand chiles cleaned and split in half, on top of the hamburger patty, and topped with sliced pepper jack cheese. Delish.

Looking forward to hearing Aunt Bea's method - I love these burgers.
Quote:
Originally Posted by Aunt Bea View Post
I took a small can of Ortega fire roasted chopped green chiles and mixed a tablespoon of them into about 6 oz of lean ground beef, formed a patty and fried it, topped it with more chopped green chiles and some cheddar cheese.

It tasted good, but I need a little heat, I think the pepper jack cheese would take care of that! The rest of the chiles will end up in scrambled eggs for breakfast!

I am a real wuss!! In January, if the temp is above freezing, I bundle way up in layers, trudge through the snow, haul out the little grill and set it on the back step. Stay out long enough to make burgers. Now that it is warmer, if I still need to wear a cap, jacket and gloves (Not oven mitts, wool gloves), I think it is too unseasonably cold to grill. I think it is going to be in the upper 40's today. Have a can of chilies. I can easily make the trek up to the store for some burger and pepperjack.

Thanks Cheryl and Aunt Bea. This looks very Do-able. I am pretty sure both your recipes will work in good combination together. PS. Winter Gloves make good grilling mitts. PPS. I think dinner time will come Early today!
__________________
Whiskadoodle is offline   Reply With Quote
Old 04-22-2015, 08:24 AM   #24
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,117
Quote:
Originally Posted by Cooking Goddess View Post
I spent way too much time stuffing won ton wrappers with a meat mixture for something not as satisfying as a Trader Joe's pork dumpling. Himself and I each ate about a dozen with a scratch dipping sauce (better than the dumplings) and I have a dozen I can run up to my SIL. I also made Asian-style chicken soup. That is a regular favorite. The dumplings? They won't make the favorites list.
I'm guessing your dumplings were Asian type? We love this recipe Pork and Ginger Pot Stickers Recipe : Food Network . I used to make the wrappers by hand but found some frozen gyoza wrappers in the oriental market one day. Hallelujah!! I love pot stickers but making the dough, rolling out and then stuffing, crimping is just exhausting. I had tried wonton wrappers but they just weren't right for some reason. Now, I keep a supply of gyoza wrappers in the freezer in case the urge hits.

I also do a chicken (or shrimp) one with corn, red bells, green onions, and cabbage done like the pork recipe, cilantro and just a touch of soy sauce. Don't have a recipe for that one, just rough chop the chicken (shrimp), red bells, green onion, cilantro, mix with the corn and pulse it in the food processor for a couple of turns to get a nice stuffing mixture, then add the cabbage and soy sauce.

I love the sauce that's also included in the above link. Craig likes a ginger based sauce using soy sauce, chinese black vinegar, minced ginger, garlic, touch of sugar, red pepper flakes, green onions.
__________________
medtran49 is offline   Reply With Quote
Old 04-22-2015, 03:12 PM   #25
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Yesterday, DH wanted cheese fries. Worked for me! Not much work for me...

Today I made chicken cacciatore.
__________________
CarolPa is offline   Reply With Quote
Old 04-22-2015, 05:17 PM   #26
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,292
Quote:
Originally Posted by medtran49 View Post
I'm guessing your dumplings were Asian type? We love this recipe Ginger Pork Dumplings...
Yes medtran, the were her son Ming's recipe. Ginger Pork Dumplings Apparently, this apple fell far from the tree. Mom's recipe looks better - Ming called for no Nappa, but I included a scant cup to make it softer. Didn't work - the meat was like little golf balls with ginger. Use pre-made won ton wrappers. They were both sticky/gummy and hard, depending on where you bit. I did steam the dumplings, didn't fry or bake.

After saying all day that I won't bother making these again, I think you've changed my mind. "Frozen gyoza wrappers" are now on my H-Mart list. Thanks. I think.
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 04-22-2015, 06:22 PM   #27
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,117
We absolutely love that recipe and the wrappers are just like homemade dough without all the work. Usually I make a huge batch because of the time-trouble making the dough. Last couple of times I just made the usual amount of filling, made enough potstickers for meal with a few leftovers, divied up the extra filling, froze, and then had filling for a night when the craving hit. You'll love those little wrappers!
__________________
medtran49 is offline   Reply With Quote
Old 04-22-2015, 06:57 PM   #28
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,292
medtran, do you freeze them assembled, or just freeze the meat until next time? Thanks.
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 04-22-2015, 07:41 PM   #29
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,117
I've done both in the past. Only thing is that if you freeze assembled, you have to bag them plus put them in a plastic container or something because the homemade dough gets REALLY brittle once it freezes and breaks super easy. Haven't tried to freeze the wrappers from the oriental market once assembled (they do come frozen and that's where I keep them until ready to thaw before using). They are so quick to put together with the purchased wrappers that it's just not worth taking the time to put them together beforehand when I can do enough for dinner in 15-20 minutes with the premade wrappers, as long as I have the filling already made and thawed so it's ready to go too.
__________________
medtran49 is offline   Reply With Quote
Old 04-22-2015, 08:10 PM   #30
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Is the filling pre-cooked or is it cooked while it is frying and steaming?
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:47 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.