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Old 10-12-2016, 07:21 PM   #11
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Eggplant parmesan, fried the crumbed eggplant slices, topped with meat/tomato sauce with onions, topped with harvarti then parmesan. Delicious.

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Old 10-12-2016, 07:40 PM   #12
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Veggie frittata with spinach and broccoli.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 10-12-2016, 08:05 PM   #13
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Oven roasted shrimp drizzled with garlic/lemon butter, asparagus, and watermelon.
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Old 10-13-2016, 12:04 AM   #14
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Originally Posted by dragnlaw View Post
Wine is starting to kick in - may not make supper at all...
Wait, I thought the wine WAS supper. Now on to dessert - perhaps a bit of port?
"Cooking is the art of adjustment". ~~~Jacques Pépin
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Old 10-13-2016, 12:08 AM   #15
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We had ham and beans and collard greens for supper. Made enough for four. Enough leftovers for one. *burp*

Originally Posted by LPBeier View Post
Wow, I get to start! Haven't done this in ages (It may be surprising what amuses someone who doesn't get out much...
Like riding a bike, LP, like riding a bike. You done good.
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Old 10-13-2016, 06:58 AM   #16
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Happy OctoberFest! I made pork schnitzel, späetzle and caramelized onion gravy and a pot of braised apples. It's not quite applesauce, since I didn't crush them. I used this fantastic whiskey-barrel aged maple syrup I bought at the farmers market in Michigan, along with apple cider, Penzeys Pie Spice and Cinnamon. Man, was that good.

I also used Penzeys onion powder, garlic powder and paprika in the flour dredge for the pork. It was really good, and I have leftovers for lunch
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 10-14-2016, 02:50 PM   #17
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Originally Posted by Kayelle View Post
I don't feel like using the grill tonight, so I'm doing 1/2 a tri tip in the oven at 425 degrees with the convection roast setting. It takes about 20 min., and turns out as well as it does on the gas outside grill.
SC will have some chili beans, and we'll both have glorified salads.
I love ❤️ convection roast!!

I do all my roast beefs, meatballs and poultry that way. Really cuts down the cooking time on a whole turkey.

I don't really use convection bake because I don't se a big difference in regular or convection and forget to use it.

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