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Old 11-17-2008, 09:26 AM   #51
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That's a good looking fatty. I'm going to have to make one of those one of these days.
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Old 11-17-2008, 09:36 AM   #52
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Quote:
Originally Posted by love2"Q" View Post
last nights finished product ..
first the fatty with pre cooked hashbrowns
and cheddar and pepper jack ..
That looks great! I see bacon, but what other kind of meat is there?
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Old 11-17-2008, 09:37 AM   #53
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Originally Posted by pacanis View Post
That's a good looking fatty. I'm going to have to make one of those one of these days.
they are really easy ... and my kids like them for breakfast ..
just slice a piece off and warm in the micro ..
then put on a biscuit ..
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Old 11-17-2008, 09:38 AM   #54
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That looks great! I see bacon, but what other kind of meat is there?
robsan .. its pork breakfast sausage ..
here is part of the process ..
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Old 11-17-2008, 09:40 AM   #55
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Thanks! I totally know what's for breakfast this weekend!
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Old 11-17-2008, 09:50 AM   #56
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they are marinating in southwestern marinade ..
How do you make the SW marinade? I could use something different to do with my chicken Tuesday night.
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Old 11-17-2008, 10:16 AM   #57
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How do you make the SW marinade? I could use something different to do with my chicken Tuesday night.
it was a bottled marinade .. lawrys i think ..
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Old 11-17-2008, 11:49 AM   #58
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Yesterday we had seared scallops with mustard and chervil crumbs, and Broccoli Rabe sauteed with garlic.

some crispy crusted Portuguese bread to sop up the juices.....

also made some bean soup and roasted vegetables to have on hand for the coming week.
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Old 11-17-2008, 06:12 PM   #59
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Cream of Jalapeno Soup

chop 3 jalapenos, discarding ribs/seeds as desired to control heat (I use seeds from 1 jalapeno only)
chop 1 small or 1/2 large yellow onion
chop or grate 1 carrot

In a 3-quart pot (or larger) saute these veggies over med/hi heat in 2 T of EVOO or unsalted butter until soft, about 4 or 5 min. Add a chopped clove of garlic if desired.

add 2 TBSP flour to veggies and stir to thicken the olive oil (make a roux)

3-1/2 c. water
1 14.5 oz can chicken stock

Remove the pot from heat and add the water and chicken stock, stirring constantly. Put the pot back onto heat and bring to boil, stirring occasionally. Reduce heat; cover and simmer for 30-40 minutes.

Strain the soup and reserve the liquid. Puree the vegetables in a food processor or blender and add to the soup liquid. Place all back in the pot and stir well; if you are not ready to complete the soup at this point you can chill and freeze it or continue to simmer for a short while longer - 10 minutes or so.

Remove the simmering pot from heat. Stir in:

3/4 cup half-and-half
1 tsp salt (add to taste)
2 TBSP freshly chopped cilantro

stir well to blend half-and-half with pureed stock.

Right before serving, add 1 to 1-1/2 cups shredded cheese (colby/jack blend or monterrey jack is recommended) and stir until smooth.

* * * * * *
Personal notes - this soup starts out delicate; its smooth in the mouth and leaves a surprising kiss of heat as you eat it. It should not be so hot as to scorch your taste buds and throat.

Of course you can use this same method to make cream of mushroom, subbing mushrooms for the jalapenos. Or add some mushrooms to the jal mixture. Or add a small handful of chopped veggies (after pureeing most of them) if you want some texture. Or add a chopped cooked chicken breast after adding the half-and-half, being sure to heat through without boiling.

Enjoy!
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Old 11-18-2008, 12:24 AM   #60
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Green bean/chickpea/tomato/onion/feta salad and Matzoh ball soup.
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