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Old 11-18-2010, 11:34 PM   #31
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Quote:
Originally Posted by Andy M. View Post
Glop:

Brown a pound of ground beef with onions, garlic and mushrooms. Stir in a can of diced potatoes, some frozen veggies and a can of cream of mushroom soup.

That's my version of glop. I learned it as a Boy Scout and it's a nostalgia meal for me.

SO won't touch it.
I think it sounds wonderful!
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Old 11-19-2010, 01:33 AM   #32
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after picking up my little guy's cub scout uniform, we stopped off at the mahwah bar and grill http://www.mahwahbarandgrill.com/menus-mahwah.htm on the way home.

we started with pea and french onion soups (both ok but very salty), then the steamed clams. again good, but too salty, imo.

then dw had a dinner special of grilled shrimp over arrugula, shaved red onion, walnuts, tomatoes, cukes, and goat cheese. it was delicious. the arrugula was pefect, just slightly bitter green to lay the canvas for the other sweet and savoury ingredients.

my boy had a half rack o' ribs with sweet potato fries; i had a full rack with regular french fries. the ribs were excellent, as always.

the service was very good as well. friendly and attentive waitress, good bus people.
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Old 11-19-2010, 01:47 AM   #33
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We had shell pasta with sauteed garlic, red bell pepper, and green peas, tossed with soft goat cheese.
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Old 11-19-2010, 03:53 AM   #34
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I think it sounds wonderful!
I love it. It was my first solo meal as a teenager, trying to duplicate Hamburger Helper. We called it Goop.

Unfortunately with meals like this is that although they often come out really wonderful, you can't usually duplicate them because of the odds and ends available at the time aren't available the next time.
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Old 11-19-2010, 07:43 AM   #35
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I made a variant of sole meuniere.
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Old 11-19-2010, 01:15 PM   #36
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Thanks for the nice words about last nights dinner.
Z, I just wanted to add that I almost always use Sherry to thin out canned creamed soups for cooking. The slightly nutty flavor improves the flavor like nothing else, imo. I'd say 1/4 to 1/2 cup to a can of soup. Have fun with your cooking marathon!
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Old 11-19-2010, 07:59 PM   #37
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Nice burger & fries PPT!!

Dinner was Roasted Pork loin. Sides were brown rice medley (Rice medley is long grain brown rice, black barley & Daikon radish seeds. Rice medley and onion sautéed/toasted in butter, turkey broth added for the liquid), steamed & buttered cauliflower and pan gravy.
Thank you! And that gravy loos really good!
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Old 11-19-2010, 08:03 PM   #38
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Thank you! And that gravy loos really good!
Thank you PPT. I used Trader Joe's Turkey broth, a few drops of Gravy Master and the pan drippings to make the gravy.
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Old 11-19-2010, 10:11 PM   #39
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Thanks for the nice words about last nights dinner.
Z, I just wanted to add that I almost always use Sherry to thin out canned creamed soups for cooking. The slightly nutty flavor improves the flavor like nothing else, imo. I'd say 1/4 to 1/2 cup to a can of soup. Have fun with your cooking marathon!
Thank you for the tip. I'm using cooking sherry right now. I've searched and searched the wine section at WalMart and haven't found it, but the cooking sherry is actually pretty good, although I have to be careful since it is salty. I'll keep looking.
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Old 11-19-2010, 10:18 PM   #40
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Is the cooking sherry cheaper? If not, why would you use it? The addition of salt was originally to keep the help from drinking it.
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