_Laurie_ Posted March 7, 2009 Report Posted March 7, 2009 Yeah sautee first, it will take less time that way...
Kevin Posted March 7, 2009 Author Report Posted March 7, 2009 (edited) Will do . I'm set then . Thanks all . Mind you ,I'm gonna set it on low and cook for ~8 hours ...do I still need to sautee ? Edited March 7, 2009 by Guest
Shawna Posted March 7, 2009 Report Posted March 7, 2009 Laurie, are you talkin' thin or thick chops? Lucky, your pulled pork sandwich idea is going in my cookbook. Yummy!
Kevin Posted March 7, 2009 Author Report Posted March 7, 2009 Ok ,Laurie - it's on - and yer a*s is on the line if this doesn't turn out ! Just kidding . You saved my bacon today . I owe ya one . They are thin chops ,Shawna , with most of the fat trimmed off - that's how they cut them here .
Kevin Posted March 7, 2009 Author Report Posted March 7, 2009 Just a general tip for you amateur cooks out there : when slow cooking the results will be far superior if you remember to plug the slow cooker in ... Damn hangover head ...
Shawna Posted March 7, 2009 Report Posted March 7, 2009 OMG! How long did you have them in there before you realized that helpful bit of info?
Kevin Posted March 7, 2009 Author Report Posted March 7, 2009 Just 10 minutes , dear ... still stupid though , eh ?!
_Laurie_ Posted March 9, 2009 Report Posted March 9, 2009 Just a general tip for you amateur cooks out there : when slow cooking the results will be far superior if you remember to plug the slow cooker in ... Damn hangover head ... ^Dork
MuzikTyme Posted March 9, 2009 Report Posted March 9, 2009 Just a general tip for you amateur cooks out there : when slow cooking the results will be far superior if you remember to plug the slow cooker in Not only that, but adding ingredients such as vegetables, beef, spices and water make for a great finished product as well as plugging it in.
Kevin Posted May 12, 2009 Author Report Posted May 12, 2009 (edited) That DOES look good ! I'm going to give it try - good way to use up those capers one used once and are now just sitting there in the fridge . Be sure to rise them well if they were in a preserve . Chopped up squid or shrimp would likely work well , too , or even anchovies added after the cooking , or just at the end. But I'm sure the salami was what sold you in the first place, right Laurie ? Edited May 12, 2009 by Guest
_Laurie_ Posted May 12, 2009 Report Posted May 12, 2009 But I'm sure the salami was what sold you in the first place, right Laurie ? Absolutely! .... The chef isn't bad lookin' either...
Kevin Posted July 10, 2009 Author Report Posted July 10, 2009 Summer is here ! Lay on a few good recipes if you have the time !
Kevin Posted July 11, 2009 Author Report Posted July 11, 2009 Summer Crab Cakes 2 slices of bread or the equal of fresh bread crumbs - not dry 2 tbsp. of mayaonnaise 2 tsp.of Old Bay Seasoning ( or a dash of each : red pepper , black pepper ,cloves , salt , ginger and paprika ) - excluding any is no crime 2 tsp of parsley flakes ( again optional ) 1/2 tsp. yellow mustard 1 egg beaten 1 lb. of crab meat : Fresh if you can get it or canned/frozen(thawed ) will do : they often cost about the same , though . Break bread into pieces and combine all . Mix in crab meat and shape into patties . Broil or fry for about 10 minutes or until golden brown . You can't fail , they work every time and taste great ! Be sure not to overcook them and dry them out , though . Easy ( and cheaper ) Cocktail sauce: - a good thick squeeze of ketchup - a dash of lemon juice -a dash or more of horseradish , to taste - a dash of Worestershire sauce
_Laurie_ Posted July 13, 2009 Report Posted July 13, 2009 Zucchini Bread 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs 1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts Add to Recipe Box My folders: Add to Shopping List Customize Recipe Add a Personal Note DIRECTIONS Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
_Laurie_ Posted July 13, 2009 Report Posted July 13, 2009 I have to do something with all that zucchini we have in the garden...I also use it in omelettes, or cooked in tomato sauce with some onion which is good too.
Uncle Joe Posted July 13, 2009 Report Posted July 13, 2009 Zucchini bread is one of my favorites. This time of year I like to cook the zucchini in olive oil (shut up Kevin) with fresh Jersey tomatoes, onion, diced bell peppers and basil. Then gobble it with a loaf of crisp Italian bread. Wine optional.
Lea Posted July 13, 2009 Report Posted July 13, 2009 Baked stuffed zucchini is really good. You can use pretty much anything. I prefer rice, cooked hamburger mushrooms, water chestnuts and cheddar cheese sauce
miamisammy29 Posted July 13, 2009 Report Posted July 13, 2009 I stuff mine with baby spinach, Stove Top stuffing, crumpled sausage bits, mushrooms, mozzarella cheese, and a little bit of cream of chicken soup to moisten it. Yum-O!
_Laurie_ Posted July 18, 2009 Report Posted July 18, 2009 I am going to attempt to make one of my Dad's recipes he made with white rice....These deep fried patties are delish...He never went by a written down recipe, so I'm going to attempt to make them the same way. I've had a craving for them lately, so I guess I better give it a try...I looked online and did not see anything that was the exact way they are made...some come close though...I'll let you know how they come out...
Shawna Posted July 18, 2009 Report Posted July 18, 2009 I'll let you know how they come out... that, I think, will be in direct relation to how many blenders of margaritas you've mixed up tonight.
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