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Lisa-meant to mention before about your mother's pork chops-ours would break on the plate as you tried to cut them. Lethal weapons.
My Dad did a lot of the cooking in our house...especially when Mom became a working Mom to get the money to put us thru college. Dad was a minister and our house was next to church and his office...so he could get supper going before Mom got home from work.
He was a good cook and I learned a lot from him.....BUT he had been raised vegetarian....and he retained a suspicion about meat which led him to really overcook things like chops and liver....which he pan fried until they were totally dried out.....sorta like lacey's description of her mom's lethal weapons. lol I can relate to that.
Today we had the goulash which I prepared yesterday with maccaroni.
I always cook in the evening but have the food for lunch and eat something light for dinner.
I just came out of the kitchen. I tried a new recipe I found in the www:
4 boneless chicken breasts fried in a little bit of oil for only a short time till golden brown, then they went into an oven dish.
Mixed the following ingredients:
1 cup crème fraîche
1/2 cup sour cream
1 chile pepper
pepper, orange pepper, salt, thyme (other herbs as you like)
Put one table spoon of the mixture over each breast.
Top each breast with ham and add one table spoon of the mix again.
Put a handful of asparagus over it and pour the rest of the mix over the asparagus.
Top with grated cheese and bake in over for about 30 mins.
We'll probably have German spaetzle dumplings or rice as side dish.
Wow-Not fair here-I'm drooling with all this pork talk! I love pork anyway.
Say I looked for the Goya Mojo but limited as it is here I'll have to get it when I go home to NJ-along with anchovy paste, sazon,etc. So I saw a bottle of Hoisin sauce and thought chicken thighs-boneless skinless-cooked with that might be good. Anyone ever try that?
I would cut up the chicken thighs and stir-fry them with some vegetables, ginger and garlic. Then I'd wrap the mixture up in flour tortillas spread with hoisin sauce to taste. Hoisin is strong & an acquired taste, if you've never had it before. I like it.
You could also put a spoonful of it in a stir-fry sauce you made out of soy, water/stock, and a little corn starch.
Lacey don't you think that was because they had to cook pork well done so they went a little past done "to be sure"?
Quote:
Originally Posted by LaceyEx
Yes Jax-roast beef and chicken was the same tho!
My 80 yr-old MIL cooks Sunday's roast beef on Saturday - then roasts it again the next day before serving it! It ends up like a small brick. Definitely lethal!
My 80 yr-old MIL cooks Sunday's roast beef on Saturday - then roasts it again the next day before serving it! It ends up like a small brick. Definitely lethal!
Are we related?
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