powerplantop
Executive Chef
Thanks guys I did like it a lot. My wife not so much...
msmofet said:Chicken and veggie stir fry and jasmine rice
Thank you DL. Put some aside for a snack at work tomorrow night.Looks yummy, MsM!
Chicken and veggie stir fry and jasmine rice
Thank you Vit.ahhh, msmofet, there you are! (first loves are the strongest) a stir fry i could slurp and gobble up with a spoon! are those black mushrooms or brazenly black olives in there?
I don't like sweet potatoes, but something about the ingredients make those sweet potaotes sound delicious, Steve.
Thanks, guys.I'm with you on the sweet potatoes, Pac, but maybe Steve can share his recipe and change our minds!
+1Looks yummy, MsM!
Steve Kroll said:Thanks, guys.
I hated sweet potatoes for most of my life, and still have nightmares of the awful sweet potatoes my mom used to fix with marshmallows on top.
I've posted the recipe here:
http://www.discusscooking.com/forums/f18/chili-lime-sweet-potatoes-82287.html#post1197737
Give them a try. I think they're out of this world.
Steve Kroll said:Thanks, guys.
I hated sweet potatoes for most of my life, and still have nightmares of the awful sweet potatoes my mom used to fix with marshmallows on top.
I've posted the recipe here:
http://www.discusscooking.com/forums/f18/chili-lime-sweet-potatoes-82287.html#post1197737
Give them a try. I think they're out of this world.
I finally cooked that leg of lamb. I followed the recipe here: Farmgirl Fare: Recipe: Slow Roasted Greek Style Leg of Lamb with Lemon, Oregano, Potatoes, and Swiss Chard. I had beet greens, so I substituted those for the Swiss chard. The beet greens were okay. The potatoes were good, but a bit too lemony and I never fished out the garlic, because by the time the potatoes were coming out of the oven, I was just too busy and they were hiding.
The lamb was good enough that I stuffed myself, but it isn't the ultimate leg of lamb recipe I'm looking for.
We had the rest of the strawberry mousse from yesterday for dessert.
Thanks Steve. It was pretty good. If I make it again I won't bother with the beet greens/Swiss Chard. They stole the little bit of juice that was left in the pan. I will deglaze the pan with a little bit of wine and have du jus for the lamb. It wasn't dry, but it could have used a bit of jus. It was fall-off-the bone tender.That looks like a great dinner, TL!
Nope, don't do gyro sandwiches. I might do some sandwiches in pita (It can't be a gyro if it wasn't cooked on something that rotates. ) Thanks for the idea. I should start some yogourt cheese tonight, so I can make some tzatziki.i'm hungrily eyeing your lovely leg of lamb, lady, and already picturing great gyro sandwiches for days to come, yum! do you do gyros, lady?
I was just wondering how beans froze?
I was thinking probably not so good in a salsa (like corn and black bean).
How do they do in soup?
Thanks, guys.
I hated sweet potatoes for most of my life, and still have nightmares of the awful sweet potatoes my mom used to fix with marshmallows on top.
I've posted the recipe here:
http://www.discusscooking.com/forums/f18/chili-lime-sweet-potatoes-82287.html#post1197737
Give them a try. I think they're out of this world.
No brainer there! How does broiled differ from roasted? I consider my PR roasted. And mashed potatoes or baked for sure. You should consider Yorkshire pudding with that, one of my favorite PR side dishes.I just got up and am still shaking the cobwebs out of my head, but I was already in the freezer pulling out a 1.5 kg piece of prime rib. Not sure how I am going to cook it yet. Probably broil it. My daughter likes things pretty standard. Mashed potatoes for sure....