Yes, the sign of a much loved recipe!
In n_n's case the page would be charred...........
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Yes, the sign of a much loved recipe!
.....or pierced.In n_n's case the page would be charred...........
The custom is for newbies to show up at my house and cook their recipe for me.......I'll expect you for Saturday supper......so meatloaf (the meal not the singer) was mentioned in anotehr thread prompting me to ask if there was a recipe thread on here which there is. This is the best meatloaf I have ever eaten/made. Indeed you can see from the picture fio the recipe it is well used and splashed!
oh wait.... it wasn't the chops that were pierced.......nevermind. Different subject entirely.er, wha?
oh wait.... it wasn't the chops that were pierced.......nevermind. Different subject entirely.
Sounds very good, but I do not know what a 'chestnut' mushroom is - would that be like what we call button mushrooms?so meatloaf (the meal not the singer) was mentioned in anotehr thread prompting me to ask if there was a recipe thread on here which there is. This is the best meatloaf I have ever eaten/made. Indeed you can see from the picture fio the recipe it is well used and splashed!
Red Lobster Cheddar Bay Biscuits
Ingredients
2 cups Bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese
6 tablespoons butter
1/2 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
Directions
Heat oven to 450.
Combine Bisquick with 4 Tablespoons butter using a pastry cutter or a large fork.
Add milk, and cheddar cheese.
Stir together.
Spoon onto an ungreased cookie sheet.
Bake for 8-10 minutes.
In a small sauce pan combine 2 Tablespoons butter, garlic powder and old bay seasoning.
Heat until butter is melted.
Spoon butter mixture over hot biscuits.
These are similar to the biscuits they give to customers while waiting for their meals at Red Lobster.
I just made a big pot of Kimchi soup:
Fresh cabbage, sliced thin (about 1/2 of a small to medium sized head)
1 onion, diced
4 - 5 stalks celery (with the tops) - I used one that was in the bottom of the fridge - not the freshest but once I remove the outer stalks it was still good for soup
1 large carrot, peeled and grated
About 4 L of water (I think that is about 1 gallon, so use a big pot)
1 box low sodium Campbell's chicken broth (900 grams) - I think that is around 48 oz.
Kimchi (Korean) Soup paste - I buy it at the Asian store in town
Saute the cabbage in butter or margarine (about 1 large heaping tablespoon) on med to high heat, then add the onion, diced, and saute some more. Peel and grate the large carrot while it is cooking and keep stirring so it does not stick. Finely chop the celery, including the leaves.
Add celery and carrots as well as the box of no salt added chicken broth. Bring to a boil. Add the soup paste from the package. It is a bit spicy but not too bad if you use a large pot with lots of water. This is where you add the water, which I boil first in the kettle.
Continue simmering and add some garlic puree if desired (about 1 tsp).
Cooked rice is optional to thicken (I had some left over from last night's supper) or you can add chicken or seafood i.e. shrimp if you have it [or tofu if you are a vegetarian].
I cannot even smell the one I made - well, I mean I cannot smell a strong smell of 'kimchi'Talk about aromas bringing back memories! My first college roommate was half-Korean and her mom used to send her care packages of her homemade KimChi. I would have to leave the room for a few hours. That is one smell that you must get used to! But, enjoy your soup, Neesy!
Yep. The power is in the fermenting!I cannot even smell the one I made - well, I mean I cannot smell a strong smell of 'kimchi'
(the recipe on the back of the package says to use "fermented cabbage" which technically is what Kimchi is.
I just used regular raw cabbage - maybe that is the difference. (It smells delicious!)
Hoho - I saw what you did there!I always make sure to get one when buying something I may need to return.