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Fresh horseradish is to die for too. I also use the micrograter for that as well. It is so different once cooked---it becomes sweet and has a wonderful flavor on many things!!
Nic, try using just 2 oz of cheese at first...... it will give just a tiny, interesting "whats that lovely taste" kind of thing, I also put just a pinch of nutmeg in the alfredo. Its traditional, but most bottled sauces dont put it in.
girl, gumbo is the BOMB! but why in the world do you need bottled clam juice or fish bullion? Every recipe I ever made for gumbo starts out with making a roux, and then uses H2O, or vino, did the WS recipe call for that? seems rather a waste......
Ok, so I made it, and you are right. The fish stock is unnecessary and now I think I can do it with more regional Ohio ingredients, and less fish $$. I'll use chicken and chicken stock and sausage. I get it.
The recipe was good, but too spicy for us, and you really can't taste the seafood.
Ok, so I made it, and you are right. The fish stock is unnecessary and now I think I can do it with more regional Ohio ingredients, and less fish $$. I'll use chicken and chicken stock and sausage. I get it.
The recipe was good, but too spicy for us, and you really can't taste the seafood.
glad you saw that you didnt need it! I like to make gumbo with sausage and chicken too, even though we live in Fl, seafood is very expensive, try cutting spice in half next time.....
Morning all. Husband is out of town tonight so its RED MEAT NIGHT!!!!!! Woo Hoo. Unfortunately the only red meat I have in the house is hamburger so I am either going to make a meat loaf or cheater beef strogonoff. Haven't decided yet. I'd really like to make chili but I didn't soak any beans last night. Bummer.
Nic, try using just 2 oz of cheese at first...... it will give just a tiny, interesting "whats that lovely taste" kind of thing, I also put just a pinch of nutmeg in the alfredo. Its traditional, but most bottled sauces dont put it in.
Another nutmeg aficionado here, especially on alfredo, yum.
Another nice way to have it is with unsalted butter on cooked spaghetti squash.
Last night it was burgers, night before it was roasted chicken, and like Lisa, we too are running out of groceries and I am running out of ideas.
Maybe gumbo might work.
We do have fresh shrimp, rice, and sausage and other stuff in the freezer.
Thank you, Gentlearts and kshe95girl!
This is a great thread.
A good morning to you too and everyone else here!! I feel tired today...probably the wind didn't help last night! Dinner....maybe a tri-tip roast. Orange Roughy turned out great last night. Will check in later to let ya'll know what I've decided to make for dinner. Yawnnnn.........
So - I made the alfredo last night - and you know what - you won't believe this -
I FORGOT THE NUTMEG!
LOL....I'll remember next time - thanks for the tips.
Don't know what we're doing tonite. Could make chicken and rice - I guess I could have my daughter put it in the italian dressing when she gets home from school......how would I cook that? Bake it? 350? how long? Do I need to put something in the dish with it to keep it moist? Or from sticking to the dish?
So - I made the alfredo last night - and you know what - you won't believe this -
I FORGOT THE NUTMEG!
LOL....I'll remember next time - thanks for the tips.
Don't know what we're doing tonite. Could make chicken and rice - I guess I could have my daughter put it in the italian dressing when she gets home from school......how would I cook that? Bake it? 350? how long? Do I need to put something in the dish with it to keep it moist? Or from sticking to the dish?
I'm such a newbie lol.
When I cook my mine. I just put in a glass casserole dish pour the italian dressing over the chicken breasts and bake it for 45 min to an hour at 350 degrees.
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I feel tired today...probably the wind didn't help last night! Dinner....maybe a tri-tip roast. Orange Roughy turned out great last night. Will check in later to let ya'll know what I've decided to make for dinner. Yawnnnn.........