JohnL
Head Chef
My Sis dropped off some ham slices, so tonight will be grilled ham and cheese sandwiches and salad.
Alix said:Shrove Tuesday today
Corazon90 - I feel for you. My son had a horrible reaction for the first and second round of shots, one word: TYLENOL! Good luck! Don't let any time lapse in between doses either! I hope you get some sleep!corazon90 said:Took Callum in for his first set of 4 shots today. He's pretty grumpy and sore, so I will probably be munching here and there. I want someting more substantial, but we'll see if he'll sleep long enough to let me...
AllenMI said:I have no earthly idea what's for dinner.
Hey Bucky, if you haven't found a balsamic marinade for your pork yet, try mixing some balsamic vinegar with some thawed orange juice concentrate. I can't think of the ratios right now. It's something we used to do way-back-when at the first country club I worked at.
pdswife said:We decided on Beef Burgundy.
I've never made it before so it'll be an experiment. Here's the recipe I'll use. Any advice or anything you'd do differently?
5 - 6 pieces of bacon diced and cooked in large oven proof pot.
Once bacon is mostly cooked (do not drain) add 1.5 pounds stew meat and brown on all sides. Salt and pepper to taste.
Add One Large Union chopped & Mushrooms (halved) to taste. Cook 5 min or until onion is tender.
Add in 3 table spoon tomato paste, 3 table spoons flour and two packed table spoons brown sugar. cook 2-3 min.
Add 2 cups red wine, 3 cups beef broth, 1 sprig rosemary, 2 bay leafs.
Place in 350 deg oven for 1.5 hours covered.
Uncover - Add 20 - 30 baby carrots & 20 - 30 pearl onions. Cook for 30min or until carrots are tender.
Add salt and pepper to taste.
Roy said:Oh, Kitchenelf, you're a person after my heart. One thing we can get good locally is big ocean scallops (IQF), and they are a staple in my kitchen. But what made me laugh is Green Goddess dressing. Is it making a come-back? I didn't see it for years, then about 5 years ago turned up a recipe for it, and at mardi gras this year it was on the menu. Once that herb garden recovers from winter, you know I'll be making my own.