sounds great, one day try it with Ricotta
Sunday dinner... I made a big, huge, Linguine and Meatball Marinara sauce Dinner for the kids and Grand-kids to enjoy. Every one cancelled. ... And my wife is on a "no-carb" kick again. I have been eating it now for 4 days Lunch and Supper... almost got it finished. She says it's time to throw it out.At least I think it was Sunday... I am in a Pasta induced blur. Maybe she is right.
Not a big fan of ricotta.. only in Chinese fried cheese wanton.... some call shrimp Rangoon.
Quote from: avator on March 13, 2019, 03:26:07 PMNot a big fan of ricotta.. only in Chinese fried cheese wanton.... some call shrimp Rangoon.I thought threy were made with cream cheese
Betty Lou baked a hash brown casserole with ground sausage and a cheddar topping for lunch.... it was so good that I had it for dinner as well. I dropped a big spoonful of cottage cheese on it.Sooooo good.
Dinner tonight was grilled steak tips, mashed potatoes, grilled onions and zucchinis, and Italian bread. Washed it down with a mug of Arizona herbal iced tea.
Quote from: avator on March 12, 2019, 08:43:52 PMBetty Lou baked a hash brown casserole with ground sausage and a cheddar topping for lunch.... it was so good that I had it for dinner as well. I dropped a big spoonful of cottage cheese on it.Sooooo good.Bill, you and Betty Lou should open up a bed & breakfast. I would stay in the bed for the BL breakfast
Quote from: Xraycer on March 14, 2019, 09:05:34 PMDinner tonight was grilled steak tips, mashed potatoes, grilled onions and zucchinis, and Italian bread. Washed it down with a mug of Arizona herbal iced tea.You're firing up the grill already in NH?
I got lazy today and bought a few Samoussas and a big portion of "Sauté Min" from a Reunion Island food truck passing by. Man, why the heck am I still trying to cook anything ? It just reminded me some "canteen meal" I was offered by Mauritian Authorities in the occasion of a busy marine environmental workshop I was invited to, many years ago. Someone asked me if I didn't mind sharing their common food!!! God...I couldn't help answering them I'd eat that everyday . As a Frenchman, I'm supposed to love "la Grande Cuisine". Burp! I'd exchange it for anything from Spain, Indonesia, Vięt-Nam or Thailand, among others.
Those of us "Frequent Fliers" here on the Foodie gate know I am an officer and occasionally cook for the local Elks Lodge. Tomorrow night (Saturday) is a "Wings" competition.While my personal best for Chillie recipe always seems to come in "Peoples Choice" but never wins....How the heck does that happen?So, I am now stacking the deck to my favor. I am making 4... yes FOUR entries with EVERY crock-pot I own prepped an on the ready... Playing to the Judges this time. 20 lbs of Banjo-Wings are now in brine. Salt, Sugar , White Vinegar.Tomorrow I will be baking them in the oven, and then deep frying to give them a "crisp".My plan is making in the order of...Classic: Franks Red Hot Sauce with a little Dave's Insanity for good measure.Sweet Mustard: Brown sugar glazed with Grey Poupon.White: Parmesan / Garlic sauce....only Black pepper for the warmth.Jamaican: I have some authentic "Jerk" sauce straight from Jamaica... the real deal.Bring it on you SOB's... I AM ON IT!!!
Bring it on you SOB's... I AM ON IT!!!