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Old 04-10-2015, 09:22 PM   #11
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Friday Dinner Plans 4/10/15

What a gorgeous duck, Kayelle and Souschef! So glad it turned out so well, and that you got a huge amount of liquid gold!

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Old 04-10-2015, 10:44 PM   #12
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Had hotdogs, which sounds boring but we haven't had in forever and I enjoy a good hotdog once in a while. Along with this we had leftover potatoes au gratin (which tasted even better reheated) coleslaw (kfc copycat recipe) and deviled eggs.

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Old 04-10-2015, 10:52 PM   #13
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judy, don't ever apologize for hot dogs!

Kayelle and Souschef, that is one pretty birdie!
"Cooking is the art of adjustment." ~~~Jacques Pépin

"A dream is a festival of lights within your mind." ~~~ Joan Walsh Anglund
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Old 04-10-2015, 11:04 PM   #14
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That is absolute beautiful .
I will have to get the nerve to try it.
I want the skin. Looks Yummy.

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Old 04-10-2015, 11:16 PM   #15
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That duck looks great, Kayelle and souschef. Congrats.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 04-10-2015, 11:30 PM   #16
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Originally Posted by Andy M. View Post
That duck looks great, Kayelle and souschef. Congrats.
May you live as long as you wish and love as long as you live.
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Old 04-10-2015, 11:31 PM   #17
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Went to the store and bought some cubed beef for stew, red potatoes, large boiling onions, some frozen green peas, a large carrot and Lawry's Beef Stew powdered mix. I cut the recipe in half since I bought one pound of cubed beef instead of two.
It's simmering now. I added tiny splash of red wine to the 1.5 cups of water. I'll simmer it for about 45 minutes, then add the vegetables and cook an additional 20 minutes.

I'm simmering it covered which i was wondering is the proper way. If the stew needs thickening, I'll add a little cornstarch at the end.
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Old 04-11-2015, 12:04 AM   #18
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EDIT: After 45 minutes of simmering, the beef is still tough. I forgot someone said when you cut the ingredients of a recipe in half, that doesn't translate to the cooking time needed. I'll go the full 1.5 hours.

McCormick's has a line of recipe mixes called Slow Cooking (for Pork, Pot Roast, Beef Stew, etc).
I was going to choose that mix over Lawry's but when I read the instructions on the back of McCormick's packet mix, I couldn't believe it. After assembling the ingredients and all, it says to
stovetop the stew meat for 8 Hours at LOW temp OR...get this...4 Hours at HIGH temp!

4 hours at high temp for 2 lbs of cubed beef? Doesn't anyone find stewing cubed beef on High for 4 hours a bit extreme? I did. I guess they know what they're doing tho. Otherwise I like McCormick's mixes.
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Old 04-11-2015, 03:32 AM   #19
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Well, this will bore all of you to death.

Leftover meat loaf that has veal, ground sirloin, and ground turkey all seasoned in it. We had baked sweet potatoes and gravy on the meat loaf, and white corn we had canned last year.


Cut up canteloupe and ice cream for dessert...yum! Then we added insult to injury and fired up the fire pit with mesquite and toasted marshmallows over it.

Welcome spring and the great outdoors! Phew, I was beginning to think I would be another Jack Nicholson in the movie "The Shining"...another whacko victim of cabin fever. Yikes!!
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Old 04-11-2015, 05:07 AM   #20
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Very nice ducky!

If you're gonna make a Key Lime pie, you have to use real Key Limes!
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