What's for dinner tonight??? (grilled, shrimp, loin, butter)
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Oh my I am not at all sure of proportions but it is the most basic and indespensible sauce in American cooking and it has endless variations.
You melt some butter or margerine (dont burn it) maybe 4 tablespoons of butter and then you add a couple of tablespoons of flour and mix it and cook just a little in the butter to make a paste and then you add milk maybe 2 or 3 cups and stir till it thickens--a wire wisp is good for stiring; if you heat the milk in the microwave it helps speed up the process and if its too thick add more milk. Its called Beauchamel Sauce if you want to look it up on line or in a cook book. It is simple and easy and great base for cheese sauce, mac and cheese, milk gravy for sausage or chicken fried steak you can vary it by using chicken stock instead of milk for a meat based sauce or gravy. It is indespensible. I highly recommend you learn how to make it.....it takes the place of the cream of mushroom soup in many casseroles--add your own mushrooms if you want them.
Anybody have a good way to cook porkchops? I never pan fried them, any suggestions?
This is a little late, but I read in a gourmet magazine that the secret to tender pork chops is low heat...something about the chemistry of pork doesn't like high temps.
I cook 1" thick chops in a ceramic dish with a little bit of oil rubbed on the surface of the chops, pepper and garlic powder, at 325 bake or convection roast.
Flip them a few times just until they brown and carmelize on the top, but don't over cook...30-45 mins.
I fixed fried chicken and then I sauted some onions, green peppers, jalapeno pepper, garlic, roasted red pepper and grated in some fresh ginger. then added white wine and rice ......YUM-O
For some odd reason I am craving tuna noodle casserole. Haven't had it in ages- but I have no idea how to make it. My DH said, "I don't know; some tuna, some noodles and throw in some casserole" lol
Maybe I will make Monterey jack turkey burgers instead
Here's my favorite: Tuna Noodle Casserole (ca. 1966 Better Homes cookbook) 4-6 servings
12 oz tuna, drained
6 oz. noodles, cooked and drained
1/2 cup mayo
1 cup sliced celery
1/3 cup minced onion
1/4 sm jar chopped pimento, drained (optional)
1/2 cup frozen peas (or green pepper)
1 can cream of celery soup
1/2 cup milk
1 cup shredded cheese
1/2-1 cup slivered almonds, toasted
Preheat oven to 425
Combine cooked noodles, tuna, mayonnaise and vegetables. Place into a greased casserole.
Combine in a saucepan, soup, milk and cheese and warm and stir til blended.
Add to noodle mixture. Toast almonds over medium heat until lightly browned, and place on top of casserole.
Bake about 20 mins.
Note: I think the almonds are really important to the recipe, so don't leave them out..the crunch really adds needed texture to this creamy dish.
hey everybody! havent been on in a few, DH has had a nasty bout of the flu, and so have a couple of co-workers..... just wanted to poke my head in, will be posting more tomorrow.
Elston, how was your trip? Have not had a chance to read how it was!
hey everybody! havent been on in a few, DH has had a nasty bout of the flu, and so have a couple of co-workers..... just wanted to poke my head in, will be posting more tomorrow.
Elston, how was your trip? Have not had a chance to read how it was!
The trip was wonderful. We reunted with family we explore neighborhoods; we sold our california house and we bought a house in Maine. I am dizzy with the spin and oh so very very happy!
The trip was wonderful. We reunted with family we explore neighborhoods; we sold our california house and we bought a house in Maine. I am dizzy with the spin and oh so very very happy!
How fabulous!!!!!! I am so happy for you, i hope you and your DP will be happy there!
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I believe you were done eating.
