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vpcats, the scallop dish is not high in calories at all. My husband is on Lipator, and I make spaghetti and clam sauce, puntanesca sauce with meat, garlic and olive oil with a nice salad with extra virgin o o and fresh lemon for the dressing. Last night I made baked flounder with garlic, w. wine, lemon juice and herbs, rice pilaf, salad. Find recipes that you like and play with them to your taste. Everyone on this sight are great and there is always someone that will answer your questions.
Tonight I'm not making anything unless I feel better. Went to the doctor yesterday because I started feeling bad again. I have bacterial pneumonia. Unless the antibiotics are making me feel better by tonight hubby is on his own for dinner.
That is nothing to fool around with---stay in bed and let your hubbie take care of you. Just rest and get well.
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Quote:
Originally Posted by vpcats
Burdell
When you say "deglaze"... what is that?
When you sear just about anything you'll get brown bits sticking to the pan, pour in just about any liquid, scrape with a wooden spoon and they'll come free from the pan, lotsa flavor there.
Quote:
Originally Posted by vpcats
And when you say butter/oil, how much of each?
It's all personal taste, oil is usually used with butter to keep the butter from burning, if you're watching cholesterol you can go with straight oil, there is no cholesterol in any plant products.
Quote:
Originally Posted by vpcats
I tried making spaghetti with just olive oil and garlic the other day. How much olive oil do you need?
Again, more personal taste than anything else, some like the taste and 'mouth feel' of oil more than others. This is a perfect example of where the pasta cooking water can come in handy if you want to cut back on the amount of oil you're using.
Tonight is breaded fish, tarter sauce, with french fries and brussel sprouts. And I'm going to make the peach cobbler using the pecan cake mix!! I went and bought the only cake mix that was even close...butter pecan. I think that should be fine. I even bought some vanilla ice cream, which we rarely have around. I am so excited to try this---I love peach cobbler and love pecans! Will let y'all know how it turnes out!!
Tonight we are having a dish of sausage, both hot and sweet, cut up green peppers, oven fried potatoes, garlic bread and, of course, sweet tea. Didn't think about ice cream till I saw your post, cyn, so back out to get some Edy's French Vanilla Bean.
Tonight is breaded fish, tarter sauce, with french fries and brussel sprouts. And I'm going to make the peach cobbler using the pecan cake mix!! I went and bought the only cake mix that was even close...butter pecan. I think that should be fine. I even bought some vanilla ice cream, which we rarely have around. I am so excited to try this---I love peach cobbler and love pecans! Will let y'all know how it turnes out!!
I made the cake on Sat. morning and my husband said it was a keeper!
thnx for the recipe------so easy to make.
Sadly---darn--i have decided to make this cobbler tomorrow night. Hubbie reminded me that I will be using the oven for the fish and fries and that tonight is that all mighty AMERICAN IDOL!!! Can't miss it of course. So it's postponed for one more night!! DARN!!! Oh well....tomorrow night.
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