December 10 - Whatcha eatin'?

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oh, oh, oh.... just remembered an appointment I can't get out of. Gosh-golly-gee-whiz... so sorry, cookieee, I can't make it. :whistling
Have been influenced by KatieH cooking of ground beef. Just happened to have some defrosted. So made a mix of onion (from the bottom of the vegie drawer) celery (same place) half a red pepper + another full one, 2 cloves garlic, 1 cup beef broth, thickened with corn starch. Just sitting now waiting for supper time.
Also took bliss' idea. Cooked 3 huge russets in the micro. Sliced up half of one and is waiting for the beef mix in a bowl for din-din later while watching the phone/tablet/laptop/TV - which ever one happens to work tonight. :ermm:
Orecchiette with Italian sausage, onions, roasted fennel, white wine and Pecorino Romano.
Crack slaw! 🐷🐷🐷
This recipe?

So I made a batch of real quick soup... I saw this on You Tube, Broccoli Cheese Soup
My addendums:
added probably a cup + of milk, way thick
instead of just 10 of frozen Broccoli, I used the entire 12 ounce package, chopped to bite-size
I had some pre-packed Carrot Match Sticks, add a huge handful of them at the beginning of the whole process, GOOD!
This recipe?


Fry and crumble 1/2 pound of hot breakfast sausage with a small diced onion and three or four cloves of minced garlic. Next, I add a 14-16 oz. bag of fresh coleslaw mix, 1 T ginger infused sherry, 3 T soy sauce, 1 T toasted sesame oil, 1 t chili garlic paste, S&P to taste. I cover the pan and let it cook on medium heat for 6 or 7 minutes until the cabbage collapses. I remove the lid and stir, cook another 3 or 4 minutes uncovered to allow any moisture to evaporate and serve.

Leftovers can be heated in the microwave.

Sometimes I swap out the cabbage for a can of drained and rinsed sauerkraut from the emergency shelf.

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