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Old 12-04-2011, 07:32 PM   #21
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Originally Posted by Dawgluver View Post
MM, that looks so good!
Thank you. My problem is I RARELY have any leftovers because I usually only cook 4 servings.
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Old 12-04-2011, 07:34 PM   #22
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Quote:
Originally Posted by msmofet View Post
Broccoli Aglio Olio (With Garlic and Olive Oil) over tagliatelle topped with fresh grated romano and parmesan cheeses.

Now, that's the way to have cheese with broccoli.
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Old 12-04-2011, 07:35 PM   #23
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Quote:
Originally Posted by Aunt Bea View Post
Meatballs and stovepipes
Broccoli
Stovepipes???
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Old 12-04-2011, 07:43 PM   #24
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Originally Posted by taxlady View Post
Now, that's the way to have cheese with broccoli.
Thank you TL.

Quote:
Originally Posted by taxlady View Post
Stovepipes???
Maybe rigiatoni pasta. We called them sewer pipes when I was a kid. Back then they were shorter and fatter.
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Old 12-04-2011, 07:56 PM   #25
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We had TNT Pork with Mushroom Herb Sauce made from boneless pork tenderloin, with brown basmati rice, and Danish Red Cabbage - Rødkål (Roedkaal)

I'm supposed to be a grown up. I should know better than eating too much, but I couldn't help myself and ate 2 1/2 pork chops and now I'm uncomfortably stuffed.
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Old 12-04-2011, 08:19 PM   #26
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Originally Posted by Dawgluver View Post
Get the "wild " wild rice, not the tame stuff.

Pac, how'd the crab cakes turn out? Just reread your post, and they sound luscious! Lime butter, oh my!
Gotcha. Wild wild.

The crab cakes were delicious, but need work.
This was my first time making Maryland crab cakes. And just like my first time making "Texas Red" chili and pretty much every recipe I've made on PPPC Sunday, I went with an internet recipe that sounded good, getting no outside advice. The crab cakes needed a better binder or different method. The taste was there, but man were they delicate. Which is why you only see the one that half held together But it's all about doing and I did It was a great experience. The lime buerre blanc was awesome, as were the roasted veggies. Just need to work on the crab cakes holding together better. I don't have a problem with salmon patties, but I don't try to leave those as chunky either.
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Old 12-04-2011, 08:26 PM   #27
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Broccoli Aglio Olio (With Garlic and Olive Oil) over tagliatelle topped with fresh grated romano and parmesan cheeses.

For babetoo

Ms Mofet's Pasta with Broccoli Aglio Olio (With Garlic and Olive Oil) (click for recipe)

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Old 12-04-2011, 08:40 PM   #28
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I had frozen pizza. I was hungry earlier. With all this talk of pizza, I had a craving for it. I'm making Mark a big salad in a bit.
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Old 12-04-2011, 08:41 PM   #29
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Blade chuck roast in the slow cooker at our house tonight. Cooked with potatoes, carrots, celery and onions.

.40
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Old 12-04-2011, 09:20 PM   #30
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Quote:
Originally Posted by pacanis

Gotcha. Wild wild.

The crab cakes were delicious, but need work.
This was my first time making Maryland crab cakes. And just like my first time making "Texas Red" chili and pretty much every recipe I've made on PPPC Sunday, I went with an internet recipe that sounded good, getting no outside advice. The crab cakes needed a better binder or different method. The taste was there, but man were they delicate. Which is why you only see the one that half held together But it's all about doing and I did It was a great experience. The lime buerre blanc was awesome, as were the roasted veggies. Just need to work on the crab cakes holding together better. I don't have a problem with salmon patties, but I don't try to leave those as chunky either.
Pac, did you use an egg, or some mayo along with your breadcrumbs? Your crab cake dinner looks wonderful, binder or not.
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