Cooking 901:
Go simple and seasonal.
And fail a bunch of times until you know what you're doing.
Go simple and seasonal.
And fail a bunch of times until you know what you're doing.
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Glad you started this. I'm going to make breakfast here in a minute and gather my thoughts and decide what to share. I'm so in the market for new dinner recipes, and though I love pinterest, you never know if someone's really tried it. I once followed the directions for making "Lovely Caramel Sauce" that said "boil for 20 mins". Well, you can't boil sugar for 20 minutes. It turns to fire. Word.
Anyhow, I wanted to bump this up for us.
I wanna hear about the Mexican Lasagna, dammit!Another breakfast suggestion. What I call inside-out omelet.
Take your onion, bell pepper, mushrooms, green onion, whatever, and saute them on a griddle with your favorite spices. While they're browning, whisk up your eggs and grab the cheese and/or meat (you know, like cubes of ham or chunks of bacon).
When the veggies are browned up, pour the egg mix over them. Put any other spices you want on the eggs, and add your grated cheese and meat. As it cooks up, you can start folding it over.
You end up with an omelet that has a bunch of the cooked, browned vegetables embedded on the outside. It's actually kinda cool. I'm sure others thought it up before I did, but without that input, I really did conjure it up on my own (kinda like my Mexican lasagna).
"Lasagna noodles are baked with an earthy blend of beef, refried beans, oregano, cumin and garlic, with salsa spooned over. Topped with sour cream, green onions, olives and Pepper Jack cheese, the casserole gets one more brief baking to melt the cheese."
Ingredients:
1 pound extra-lean ground beef
1 (16 ounce) can refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
12 dry lasagna noodles
2 1/2 cups water
2 1/2 cups salsa
2 cups sour cream
3/4 cup chopped green onions
1 (2 ounce) can sliced black olives
1 cup shredded Pepper Jack
cheese
Directions:
1.In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.
2.Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all.
3.Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.
4.In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.
Placed requested recipe at the end.I wanna hear about the Mexican Lasagna, dammit!
Oh yum!Bake a bulb of garlic, squeeze the cloves out of the skin, mash and mix into a little butter, sprinkle with salt, and spread on crusty French bread.
For you, Madam.Hi.
What goodie-roonie recipe(s) do you have? Favorite dish? Cooking tips. All things food.
Share your food porn. Ha!
Peace.
For you, Madam.
Tostada Cataluña
Warm up a can of diced tomatoes. Don't go with fresh.
Add the juice of half a lemon, garlic, and some salt and olive oil.
Get out some good ham. If you're Spanish-ing it up, make it Serrano ham.
Toast some tasty, chewy bread, something with a tooth to it.
Open-face on a plate: toasted bread, tomato mix spread on it, ham, more tomato mix.
Knife and fork. Watch the leaves from a good vantage point while you eat.
Kiss the cook afterwards.
He's terrific. I've always had success with his stuff. You'll like this one for sure.Hi!
Thanks for all the replies.
I'm gonna try this this weekend
Craig Claiborne’s Smothered Chicken - Video - NYTimes.com
(I had never heard the term spatchcock.)
Have a great day!
Bake a bulb of garlic, squeeze the cloves out of the skin, mash and mix into a little butter, sprinkle with salt, and spread on crusty French bread.