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Old 04-19-2021, 02:43 PM   #1
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What's on your plate Monday, 4/19/2021?

We'll be having Mexican/Tex-Mex dishes. Chorizo pick-ups, chorizo cooked, drained, then Munster cheese placed over and broiled. Picked up with tortillas or tortilla chips. Guacamole. Taquitos or flautas using flour tortillas and seasoned ground beef mix. I can never remember which is which, I.e. corn versus flour tortillas. Craig is in charge of pico/salsa. We have stuff for fresh red and a cooked green, don't know which or if he will make both.

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Old 04-19-2021, 05:03 PM   #2
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Green cooked salsa won.
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Old 04-19-2021, 05:18 PM   #3
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Shrimp Cocktail Appetizer, Air Fryer Salmon Filet with White Rice under an Orange Drizzle,
Succotash......


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Old 04-19-2021, 06:08 PM   #4
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We had store bought, beef tourtière with homemade gravy, and macaroni salad. I burnt the edge of the crust on the tourtière, so I didn't bother taking pix. It was the first time I tried baking it in the toaster oven. It still tasted great.
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Old 04-19-2021, 07:31 PM   #5
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Beef stew, steamed carrots, mashed baby red and yellow potatoes in their jackets with mushroom stew jus gravy. And a glass of white Zinfandel.


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Old 04-19-2021, 08:19 PM   #6
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Burgers and salads.
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Old 04-19-2021, 08:41 PM   #7
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taxy, I've found that wrapping the edge of the crust with foil for more than half of the baking time keeps the crust from burning when baking in the toaster oven.

We had garden salads and his-and-her Naan bread pizzas.
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Old 04-20-2021, 12:51 AM   #8
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Quote:
Originally Posted by Cooking Goddess View Post
taxy, I've found that wrapping the edge of the crust with foil for more than half of the baking time keeps the crust from burning when baking in the toaster oven.

We had garden salads and his-and-her Naan bread pizzas.
Yeah, I know about doing that. I just didn't think of it until I saw the overly dark edge. Also, the instructions aren't on the box the tourtière comes in. They are on the website of the place that sells them. I screwed up on the temperature too. I was remembering the temperature for the breaded haddock, 425°F, while it should have been 350°F. It was ready in half the expected time. I thought I was smelling burnt, so I ran downstairs to look. Pulled the tourtière out of the toaster oven and checked the temperature and it was ready to eat. I had been afraid that the middle or bottom might not be done, that much too early, but it was. Live and learn.
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Old 04-20-2021, 05:36 AM   #9
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Kept it simple with good deli ham for sandwiches, served with chips.

Pumpkin pie was dessert.

Ross
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Old 04-20-2021, 07:41 AM   #10
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Had plans for dinner, but got working in the garden and finished too late...we had Lentil soup..
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Old 04-20-2021, 06:33 PM   #11
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We had brats on buns with sauerkraut!
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