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09-22-2008, 04:30 PM
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#21
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Executive Chef
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
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Chicken stir fry - pan fried noodles - brown rice --- pretty soon too!
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Michele Marie
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09-22-2008, 04:43 PM
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#22
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Senior Cook
Join Date: Oct 2004
Location: NE Ohio
Posts: 433
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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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09-22-2008, 04:52 PM
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#23
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Head Chef
Join Date: May 2007
Location: VA
Posts: 1,218
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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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09-22-2008, 05:11 PM
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#24
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Chef Extraordinaire
Join Date: Nov 2007
Location: MN
Posts: 11,488
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making my yummy corn chowder.
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Not that there's anything wrong with that.....
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09-22-2008, 05:35 PM
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#25
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Quote:
Originally Posted by homecook
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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Ooh, man. Those sound great!
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Give us this day our daily bacon.
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09-22-2008, 05:38 PM
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#26
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Executive Chef
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,684
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Quote:
Originally Posted by homecook
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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....................and I'm comin over
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...Trials travel best when you're taking the transportation known as prayer...SLRC
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09-22-2008, 05:52 PM
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#27
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Executive Chef
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
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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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Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
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09-22-2008, 05:56 PM
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#28
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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Baked stuffed zuchinni with 3/8 litre of Merlot for a chaser.
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09-22-2008, 06:03 PM
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#29
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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Quote:
Originally Posted by AllenOK
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.
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Sounds great. How many people do you expect to feed with 10 lbs.?
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09-22-2008, 06:18 PM
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#30
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Head Chef
Join Date: Feb 2006
Location: Austin TX
Posts: 1,580
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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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