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Old 03-09-2008, 12:57 PM   #11
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Tonight will be making goulash, salad and garlic bread.

Grandma's Boys - Isaiah (11) Cameron (3 )
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Old 03-09-2008, 01:05 PM   #12
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Originally Posted by pdswife View Post
Ramps?? What are they??

Your best bet is to do a Google search - I say that only because you will get to see some history along with recipes.

I can't decide what I'm having for dinner - it could be:

fish stew
sauteed tilapia - breaded or not, can't decide
15-bean soup

whatever I decide I will have to go to the store to get the remainder of ingredients

Pacanis - I knew you'd be hooked!!!!!


"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 03-09-2008, 01:50 PM   #13
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Chili dogs with the leftover chili from Friday's dinner. So much for the diet. I did go easy on the cheese with mine. Do I get credit for that?
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Old 03-09-2008, 02:38 PM   #14
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I finally put that chicken in I was going to cook Saturday. It hasn't been in 15 minutes and the smell is driving me crazy. I think its the fennel and the wine. If it tastes half as good as it smells.......

OK, dinner is over, I'm stuffed. I oven braised the chicken in white wine and seasonings with fennel, golden potatoes and carrots. I started by adding basil/dried tomato olive oil in the roaster instead of a non-stick spray. I buttered the chicken so the top would brown nicely and I like the flavor. After buttering I added my spices(mixed various spices I like). Then put a couple of cups of dry white into the roaster, same amount of water.

When it was done I took the broth in the pan and boiled it down a bit, then added some corn starch dissolved in milk and brought that to a boil to slightly thicken the sauce.

Wow, the top skin, nice and crisp, the meat moist, flavorful and the fennel, veggies... outstanding.
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Old 03-09-2008, 04:24 PM   #15
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They are also known as wild leeks. Found in woodlands in the south (and close to me in WV) they taste like a cross between onions and garlic. Eat them raw and you stink for two days. My recipe calls for roasting the bottoms and simmering the tops in a wine/chicken stock mix. Google "ramps" and you will learn a lot!
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Old 03-09-2008, 04:27 PM   #16
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Don't know as I am not hungry so nothing is captivating to my senses right now. Later, I'll decide.
...Trials travel best when you're taking the transportation known as prayer...SLRC
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Old 03-09-2008, 04:50 PM   #17
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Originally Posted by kitchenelf View Post
Pacanis - I knew you'd be hooked!!!!!
You betcha!
I'm having a hard time holding off cooking dinner already I am looking forward so much.
Give us this day our daily bacon.
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Old 03-09-2008, 05:04 PM   #18
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Southern Home-Made Chicken and Dumplings. For a pre-dinner I fixed croissant sandwiches with ham and cheese.
Go Sooners
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Old 03-09-2008, 05:41 PM   #19
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I am making pork chops with a mushroom ragu, smashed potatoes, steamed snap peas and a caprese salad. I will be having everything except the chop, of course, and I use my veggie stock for the potatoes and ragu.
"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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Old 03-09-2008, 09:41 PM   #20
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Baked a chicken, and served my girls and I hot chicken sandwiches with gravy and steamed veggies.

Comfort food. :)

If you think you can, or think you can't....you're right!
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