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Old 09-22-2008, 05:30 PM   #21
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Chicken stir fry - pan fried noodles - brown rice --- pretty soon too!
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Old 09-22-2008, 05:43 PM   #22
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I'm making these sandwiches from the pioneerwoman.com site. It's cubed steaks sliced into strips with onions, butter, worcestershire sauce and seasoned salt on a toasted sub bun with melted swiss cheese. They're to die for! I'm thinking of making fried potatoes or onion rings too.

Barb
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Old 09-22-2008, 05:52 PM   #23
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homecook .. those sandwiches are awesome ..
there was a thread here about them at some point ..
leftovers tonight for us .. ribs .. pasta salad and mac and cheese ..
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Old 09-22-2008, 06:11 PM   #24
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making my yummy corn chowder.
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Old 09-22-2008, 06:35 PM   #25
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Originally Posted by homecook View Post
I'm making these sandwiches from the pioneerwoman.com site. It's cubed steaks sliced into strips with onions, butter, worcestershire sauce and seasoned salt on a toasted sub bun with melted swiss cheese. They're to die for! I'm thinking of making fried potatoes or onion rings too.

Barb
Ooh, man. Those sound great!
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Old 09-22-2008, 06:38 PM   #26
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Originally Posted by homecook View Post
I'm making these sandwiches from the pioneerwoman.com site. It's cubed steaks sliced into strips with onions, butter, worcestershire sauce and seasoned salt on a toasted sub bun with melted swiss cheese. They're to die for! I'm thinking of making fried potatoes or onion rings too. Barb
....................and I'm comin over
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Old 09-22-2008, 06:52 PM   #27
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Homecook, have you made the apple dumplings from the PW site? They are delicious and so easy. I let my 9 yr old grandson make them with my help.
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Old 09-22-2008, 06:56 PM   #28
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Baked stuffed zuchinni with 3/8 litre of Merlot for a chaser.
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Old 09-22-2008, 07:03 PM   #29
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I'm planning on making my "Smoke Roasted Chicken". I'm sure I've described this before, but here it is again.

I will brine 10 lbs of leg-and-thigh quarters. The brine will be infused with rosemary, thyme, sage, garlic, and pepper.

I will grill the chicken, over direct heat, but the firepan will be as far away from the chicken as possible, and the lid will be closed. I won't use many coals, so it will take around 30 - 40 minutes to cook fully. I call it "Smoke Roasted" as it's in contact with the smoke, and the lid is closed, but it's not the high intense heat of grilling. It's somewhere inbetween smoking and grilling.

The end result is tender, juicy, well-seasoned chicken. Yummy! All 10 lbs will dissappear by the time dinner is done.
Sounds great. How many people do you expect to feed with 10 lbs.?
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Old 09-22-2008, 07:18 PM   #30
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I made one of those Trade Joe's frozen Tart Alsace - its a ham, gruyre and carmelized onion tart. I then made a salad of baby greens tossed with gorgonzola, little yellow tomatos, figs in a balsamic dressing. Quite yummy.
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