Boatboy24
No longer a newbie, but still clueless.
Lettuce wraps tonight:
What's for Dinner?
- Thread starter ffemt128
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Boatboy24
No longer a newbie, but still clueless.
Looks (and sounds) awesome Calvin!
Definitely looks good enough to eat!
Boatboy24
No longer a newbie, but still clueless.
More stuffed chicken breasts. This time with Cheddar Jack, wild rice and broccoli. Gave it a little Penzey's 'Northwoods' seasoning and grill/roasted.
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Try this:
Get a pork loin, slice into 3/4 inch steaks, place into crock pot, add 1 package lipton onion soup mix, 3 beef bullion cubes ( dissolved), add water to cover meat, cook 5 hrs, add little red potatos, cook 1.5 hrs, add baby carrots cook until carrots are just barely done (still crunchy),
It's not fancy but it will melt in your mouth.
)
Get a pork loin, slice into 3/4 inch steaks, place into crock pot, add 1 package lipton onion soup mix, 3 beef bullion cubes ( dissolved), add water to cover meat, cook 5 hrs, add little red potatos, cook 1.5 hrs, add baby carrots cook until carrots are just barely done (still crunchy),
It's not fancy but it will melt in your mouth.
)
Lamburgers from the grill topped with Gorgonzola.
jojabri
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Hubby brought pizza home from my favorite pizza place, just the way I like it. No cheese, mushrooms, onions, green peppers, and tomatoes. Most people would call that gross, but I LOVE veggies and I've got some awesome BP, cholesterol, and BMI index numbers.
Last night, we made this wonderful crawfish and cream recipe from Emeril Lagasse. It was pretty simple, yet rich and delicious. We used crawfish tails from the banned JamesinGalveston's seafood company.
Saving that recipe!
Mike: assuming you meant the crawfish recipe I posted, let me give you a little more info. I made the "Essence" spice mixture he referenced. His recipe calls for 2 tsp of it. I added that, and there was not enough flavor or heat. So I doubled it (4 tsp). Still not enough. So I trebled it (6 tsp). This was, for me, almost perfect, but perhaps a shade too much heat. (Given where you live and what you have posted, it may not even be enough for you!)
For 3 of us, I only made 8 oz of pasta, but the full amount of protein/cream. This was just fine!
I was just going to press the "easy button"
I like it HOT but not everyone does so I usually have to bump mine up at the table (pepper wise)
Our new Smith's Marketplace carries crawfish by the pound in the Seafood department so I am going to make this one very SOON!
I like it HOT but not everyone does so I usually have to bump mine up at the table (pepper wise)
Our new Smith's Marketplace carries crawfish by the pound in the Seafood department so I am going to make this one very SOON!
Mike: assuming you meant the crawfish recipe I posted, let me give you a little more info. I made the "Essence" spice mixture he referenced. His recipe calls for 2 tsp of it. I added that, and there was not enough flavor or heat. So I doubled it (4 tsp). Still not enough. So I trebled it (6 tsp). This was, for me, almost perfect, but perhaps a shade too much heat. (Given where you live and what you have posted, it may not even be enough for you!)
For 3 of us, I only made 8 oz of pasta, but the full amount of protein/cream. This was just fine!
Boatboy24
No longer a newbie, but still clueless.
Brined and grill-roasted a turkey breast and had some potato, sweet potato and sautéed green beans.
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I had that once when visiting my family in Hungary. Folks, it may not look overly appetizing, but the taste is to DIE for!!!! I am not much of a seafood eater, but I had 3 helpings of this. My cousin cooked it in a large kettle set over an open fire. I do remember him saying that he used catfish (believe it or not, they have rather large catfish) pulled right out of the Lake Balaton that morning.I had the Hungarian fish soup tonight , it is called the " Halászlé " . This is a spicy Hungarian paprika based soup . It was exceptional with my Muscat wine made from California juice bucket .
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