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Post by Deleted on Mar 26, 2018 5:05:34 GMT
cool. thank you again!
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joono
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Interests: Brussel sprouts, alfalfa sprouts, bean sprouts
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Post by joono on Mar 30, 2018 6:32:43 GMT
Seeing as it's Good Friday and it's no meat day here, I made these for lunch. Mini mushroom hand pies. The recipe is in this months Coles magazine. Yummo! Even my older son liked them and he doesn't like mushrooms, but the combination of mushrooms thyme and white wine is a winner in my book. Mine turned out almost as pretty as theirs too so they are super easy.
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Post by dawn on Mar 31, 2018 2:44:42 GMT
Walmart has a small clearance freezer a d the saving are usually 1/2 off. I kept passing by these ready to bake appetizers that went from $6 to $3. Two of the four types didn't sound that great. The other two kept calling to me. I finally decided that if they sucked I could scrape out the inside and eat the filo. I love filo (or is it phyllo?)
Anyway- the two that weren't appealing to me turned out to be the best. The flavors were: Artichoke-spinach Mushroom Onion Red pepper
Ps Joono's pic made me think to post about this -
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Post by Deleted on Mar 31, 2018 6:09:28 GMT
i just got a recipe for blueberry dumpling dessert, kind of like a cobbler..anyone interested?
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joono
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Interests: Brussel sprouts, alfalfa sprouts, bean sprouts
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Post by joono on Apr 8, 2018 13:41:54 GMT
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Post by dawn on Apr 9, 2018 3:42:10 GMT
We have a restaurant in town called The Grecian. I've never been, I'm told it's fancy and expensive. It doesn't look fancy from the outside.
I don't like the word Grecian. It reminds me of THe Grecian Formula. I dated a man who used it. It smelled terrible. Made his aura smell bad, not just his hair.
Anyway I noticed a sign in front of the restaurant.
"Friday Night Dinner w/Sal"
It can't be Sal Mineo. Maybe it's short for Sally. Sally Field. Sally Struthers? I want to know who Sal is?!?!
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Post by Deleted on Apr 9, 2018 4:25:53 GMT
sal caputo, of course. the infamous singing waiter of middleboro! i wonder how he ended up down south? he must have gotten tired of the snow.
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joono
Posts: 5,480
Interests: Brussel sprouts, alfalfa sprouts, bean sprouts
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Post by joono on May 7, 2018 12:04:48 GMT
Sin, if you come in overnight, you gave us a recipe a while back for osso bucco and now I can't find it. Do you still have it?
Don't worry if you don't have it. I'll try the one on Taste.
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Post by Deleted on May 7, 2018 17:15:47 GMT
i think that's on the TT board, but it's at my place too, i'll pull it up for you.
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Post by Deleted on May 7, 2018 18:17:44 GMT
hhhmmm... i seem to have about 8 recipes in the HPH cookbook for it. did the one i gave you include cinnamon?
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joono
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Interests: Brussel sprouts, alfalfa sprouts, bean sprouts
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Post by joono on May 8, 2018 0:19:01 GMT
Yuk, no cinnamon What I remember about it is that you used chicken stock which I thought was odd, but it turned out beautiful. Don't worry too much Sin. It was a slow cooker one and it had chicken stock in it and that's all I remember. Seriously, don't worry. I'll use the one on Taste but change the stock over.
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Post by Deleted on May 8, 2018 3:45:40 GMT
let me know how that works out, and please post it if you like it! i'm a little stressed out at present, but i'll find the original one for you eventually, okay?
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Post by dawn on May 8, 2018 9:35:26 GMT
I'm going to try to reenact a quiche I made 36 years ago.
No recipe! All memory. It's just quiche... even if I screw it up you can't really ruin eggs and cheese.
I did look up crusts because I couldn't remember if the crust is raw when you pour in the filling.
Most recipes said to blind bake the crust.
I don't have a blindfold but I think a bandana would work.
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joono
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Interests: Brussel sprouts, alfalfa sprouts, bean sprouts
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Post by joono on May 8, 2018 9:41:29 GMT
I like quiche without a crust Dawn. If I do use pastry it's always the sheet stuff you can buy in the freezer section.
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Post by dawn on May 8, 2018 9:45:23 GMT
I love crust. I love carbs and gluten!
I did buy frozen crust... 😳
I can make a crust but I'm being lazy.
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joono
Posts: 5,480
Interests: Brussel sprouts, alfalfa sprouts, bean sprouts
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Post by joono on May 8, 2018 9:50:21 GMT
Don't talk to me about carbs. Osso bucco with no potatoes, no bread, no nothing Well I can, but I'll have to have them in secret while no one's watching.
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Post by dawn on May 8, 2018 9:58:48 GMT
😢 @ a carb free life...
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Post by Deleted on May 8, 2018 18:10:47 GMT
aha! joono, that recipe is on the finecooking website. my laptop is being disagreeable about C&P ing today, but you'll find it there. they spell bucco with only one c, no clue which is the correct spelling, lol!
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Post by dawn on May 9, 2018 9:13:04 GMT
🤣 @ me
I made the filling and poured it into the pie shell and still had half the filling left over.
It all came back to me. I was 14 and part of my community service to confirm at church was to make two (2!) (not one!) quiches for the Mother's Day brunch. I made one with onions and one without. That's probably why my memory was fuzzy about onions as an ingredient.
I didn't have another pie crust ready and I wasn't willing to run the oven twice... the second quiche has no crust.
The crustless one came out better. 🤔
It was close to my memory, but some tweaks need to be made.
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Post by dawn on May 9, 2018 9:15:12 GMT
And and and
I probably won't be in the mood for quiche for a year or two and by then I will have forgotten what changes need to be made. 😬
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joono
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Interests: Brussel sprouts, alfalfa sprouts, bean sprouts
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Post by joono on May 9, 2018 9:20:36 GMT
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Post by Deleted on May 9, 2018 18:13:43 GMT
thanks joono! lol@dawn!
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pepe
I'm so glad that we at this board are special, not like other boards. You are all wonderful.
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Post by pepe on May 12, 2018 11:11:30 GMT
has anyone got a tried and true recipe for corn fritters?
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Post by Deleted on May 12, 2018 23:36:24 GMT
well, since y'all do so many things differently than i do, can you give me an idea, or show me a pic, of what you consider to be corn fritters? if it's similar to what i make, i'll give you my recipe that i've used since childhood. doesn't get much more tried and true than that, lol!
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Post by figlet on May 14, 2018 12:04:02 GMT
Mamasin
General recipe
Ingredients 1 large egg 1 can (usually about 410g) whole-kernel corn 1 ¼ -1½ cups self-raising flour (see below) ½ tsp salt Oil for frying
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Post by figlet on May 14, 2018 12:05:49 GMT
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pepe
I'm so glad that we at this board are special, not like other boards. You are all wonderful.
Posts: 4,200
Interests: Small semi controlled explosions
Location: Ahhhh the serenity!!!
Current Mood: tickettyboo thank ya very much
Sex: ummmmaaarrrrr thats ruuude!
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Post by pepe on May 14, 2018 14:11:45 GMT
sin i had them at a cafe the other day - of course they wouldn't give me the recipe i've never had them before so i don't know what the standard corn fritter is lol
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Post by Deleted on May 14, 2018 17:57:57 GMT
did they look like the ones in fig's picture? *thanks fig!* or were they more like a round ball with a strong corn taste and bits of kernels in it? those are the ones i make . recipe is this- 1 14 ounce can creamed corn 1 8 ounce can whole kernel corn, well drained and rough chopped 1/2 cup of cornmeal 1/2 cup of flour 1/2 teaspoon of black pepper 1 teaspoon table salt 1 egg white( from an extra large egg, or use 2 small eggs) 2 tablespoons whole milk
mix the 2 corns and drop tablespoons onto a greased sheet pan and freeze until solid. i usually do this the night before. mix the rest of the ingredients into a batter. dip the frozen corn balls into the batter and deep fry.* if you don't have a deep fryer, use about 3 inches of oil in a frying pan and heat to 350 degrees.* i usually serve these with queso and smooth taco sauce as dipping sauces.
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Post by Deleted on May 14, 2018 18:00:37 GMT
you can also add some shredded cheddar, or chopped jalapenos, or both, to the corn before you freeze the balls.
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pepe
I'm so glad that we at this board are special, not like other boards. You are all wonderful.
Posts: 4,200
Interests: Small semi controlled explosions
Location: Ahhhh the serenity!!!
Current Mood: tickettyboo thank ya very much
Sex: ummmmaaarrrrr thats ruuude!
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Post by pepe on Jun 26, 2018 2:46:03 GMT
has anyone tried the new pulse pasta? i just tried it out and its quite nice and you eat less because its really filling.
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