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Old 08-03-2008, 08:19 PM   #31
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Vegetable Lo Mein with mushrooms, shredded carrot, scallions, etc.
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Old 08-03-2008, 08:23 PM   #32
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Sattie, I just said to my DF about an hour ago that I wishd we had blue cheese to top the steaks with after grilling! Never had the boursin though is that very different? What type of cheese is that?

Hey Deelady... Boursin is a fairly mild, very smooth and velvety cream type cheese. If you get the garlic herb flavor, it almost reminds you of a fluffy garlic butter.

DH and I had a steak at Carrabba's that was topped with boursin cheese and it was lovely! Give it a try, I'm sure you will like it, just dab it on the last 30 seconds of cooking and it will melt. Such and easy way to change up a steak a bit without over powering it!
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Old 08-03-2008, 08:32 PM   #33
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Even using a small can, I've never done one without the rack that the can slides into and keeps everything stable. It'll be a learning experience for sure.

Time for a quick post and a trip to DQ
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Old 08-03-2008, 09:33 PM   #34
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It is just DH and I tonight and after my catering marathon I am not in the mood to cook a big meal so I am making a shrimp salad with a citrus champagne vinegrette. I bought some nice champagne vinegar at my favourite gourmet store a couple of weeks ago. I have fruit and a sour cream/brown sugar dip left over that we will have for dessert.
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Old 08-03-2008, 09:41 PM   #35
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Originally Posted by pacanis View Post
Even using a small can, I've never done one without the rack that the can slides into and keeps everything stable. It'll be a learning experience for sure.

Time for a quick post and a trip to DQ
I'll take a Girl Scout Thin Mint Blizzard please....
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Old 08-03-2008, 09:56 PM   #36
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We ended up having steaks, baked potato, salad - simple and it never gets old!!!
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Old 08-03-2008, 10:48 PM   #37
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left over chili

babe
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Old 08-03-2008, 11:48 PM   #38
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Family sunday all the kids and babies for food and fun
we will be grilling a tri-tip and will have some orzo with sauteed onions and mushrooms, corn on the cob, a green salad with garden tomatoes, garlic parm bread appies salsa and fried flour tortillas, and I made a large aram sandwich with spinach, cream cheese and garlic, ham and swiss...that should hold them til dinner there are nuts and relish trays too..I'm now going to go make large sundaes and put them in the freezer for later.
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How do you marinate your tri-tip? They are hard to come buy in this side of the country, so I need to learn a TNT way of preparing them. TYIA
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Old 08-03-2008, 11:54 PM   #39
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we went house hunting again today, so we ate a a local steakhouse/grill on the lake.

we started with salads and freshly baked sourdough with butter. then, dw had veal marsala, my boy had broiled flounder, and i had a half rack of bbq baby backs and grilled shrimp.

if we move into the neighborhood, i think we'll be regulars there.
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Old 08-04-2008, 12:10 AM   #40
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It is just DH and I tonight and after my catering marathon I am not in the mood to cook a big meal so I am making a shrimp salad with a citrus champagne vinegrette. I bought some nice champagne vinegar at my favourite gourmet store a couple of weeks ago. I have fruit and a sour cream/brown sugar dip left over that we will have for dessert.
Champange!!!! Anything with champange sounds yummy!
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