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Thanks again, y'all. Mimi, that broth sounds about right. Very light, like what I'm trying to recreate. What is the name of your go to Chinese cookbook? I have yet to buy any kind of Asian cookbook other than, Thailand the Beautiful Cookbook. I've really been trying to cut down but I still...

Eeeeeew. lol, :-) Sorry, should that have been Oriental broth, instead - or what? I never know what is PC anymore. Thanks for the ideas, everyone. I'll try each thing and see how it goes. I still think there is some secret to the broth so many Asian/Oriental restaurants use. Not just...

I've googled recipes but they all seem heavy on the ginger. I'm wanting that rich but light yet flavorful broth that often has won tons in it. The other day I had a wonderful soup made only of broth, rice noodles, and cabbage. That was at a Thai place. Heaven. How do they get the broth so...

I second the olive spread. I use whatever olives I have. I like a mix of green and greek or black. I also use a little raw onion, raw garlic, and pickled cauliflower (only if I have them), with red wine vinegar and a little additional olive oil. It's great on hot or cold sandwiches. I often...

Have you thought about making just a regular brisket and serving it with corn and flour tortillas and all the fixin's (salsa, guacamole, cheese, shredded lettuce)? When I make a brisket I get the kind with the fat on it. I season heavily with Tony's, wrap tightly in foil, and bake at 275 for...

I've always read that it loses it's flavor when cooked. I can't remember the exact flavor of it (how sweet it is?), I haven't grown it in 20 years, but you might like it in salads or salad dressings. I suppose you could make a pesto, of sorts, with it and toss with pasta right before serving...

I never thought of sour cream either! I know I'll like it because I luuuuv sour cream on cabbage rolls. And I make fried cabbage often, so this will be a nice twist. We use the greek yogurt as a sour cream replacement on all kinds of things. It tastes the same.

This idea may not be what you want, but you can add quite a few eggs, cheese, a little broth and have a nice casserole. I make a rice, zucchini, cheese, left over rice casserole from time to time. For a skillet full I use 5 eggs + 2 yolks and add a little broth and herbs. Bake at 325 until...

Can you fit two pans in your oven? Why not roast two chickens? You can freeze whatever is left to make stock, soups, chicken salad, chicken tacos, enchiladas or, my favorite, chicken with cornbread dressing. I personally don't like dark meat very much, but the left over dark meat, layered...

Thanks again, everyone! So many great ideas. I certainly asked at the right place. :chef:

Your grandson sounds like my cat! Thank you again for all the great ideas. Looks like my broccoli blues (and cauliflower) are heading to an end.

Thanks everybody! Kadesma, all of those sound great. You don't have to type them all out. Just a rough idea would be fine, if you don't mind.

I don't know what to do with them anymore. We like broccoli with cheese sauce, cooked in broth or stir fries. Kadesma's broccoli puree sounds great for tomatoes!! That one is going on my list. We like steamed cauliflower with cheese sauce or tossed in a dressing. We really like casseroles...

Results In case anyone is interested.... They turned out delicious, if I do say so myself. :chef: The flavor is really outstanding for a wheat roll. I'm really a white bread fan but I always eat whole grain healthy stuff!! The amount of honey was just right. Although, they could have used...

Oh, I forgot to say that I made up the dough today. I'll bake tomorrow and let y'all know how it turns out. I used half and half milk and water, butter, 1/4 cup honey. No vanilla, no poppy seeds.

That's ok, Charlie. I'm pretty sure we all know what you meant and that you weren't yelling, lol, and abuut is about, etc. Is your keyboard sticking? Maybe you should just buy a new one. My old one stuck because too many things had been spilled on it. Sometimes the system is just slow and...

Thanks everybody. I'm not really concerned about it tasting like a real Challah. I'm just wanting to make some lazy rolls. The Artisan in 5 and Healthy in 5 books are all no knead recipes. Most call for keeping the dough in the fridge for a few days before baking to develop a sour dough...

I'm wanting to make rolls. I must say that I am a very lazy baker!!! I like the Artisan in 5 books. I recently purchased the Healthy Bread in 5 Minutes a Day cookbook and I'm thinking of using the whole wheat Challah recipe to make dinner rolls. I've never tasted Challah before. Is it...

I agree about very fresh eggs causing a peeling problem. I have another tip and that is to add a few tablespoons of salt to the water that you are boiling the eggs in. It really helps! I just recently saw this tip on a cooking show and tried it. It worked for me. I make deviled eggs very...

I agree, use the light or pure olive oil. I also use Walnut oil in salad dressings. It has a slightly sweet taste. Don't know if that would fit in with your health plan, though.

I like to use 97 / 7 ground round. I add light olive oil to replace the missing fat (not extra virgin because the flavor is too strong) soy sauce, and just a small amount of bread crumbs. The oil adds juciness, the soy adds salt and depth, the bread crumbs add tenderness. Some days, we're...