Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
My black beans .. a recipe I make all the time with success, a standby... just wouldn't get soft enough. I cooked them for 2 more hours last night. I know because of another thread we had on here that the culprit is OLD BEANS.
They are edible now, they just took hours longer to cook. They still are not as good as usual.
probably have leftover pizza from my lunch and maybe a chicken taco each for dinner, since I still have those chicken thighs to pull the meat off of and i hate to waste.
Amber that sounds wonderful. Question do you think you could saute the chicken on the stove with rosemary/oil and then pour the sauce over it? I never have any luck cooking kabobs on the grill as they always get burnt or not cooked through?
MTH that would work. You might want to break the stem of the rosemary and poke it through a couple pieces of chicken at a time(the idea is to infuse the flavor through the piece of chicken) This can be pan cooked. Do you have a forman grill? That is what I am going to use
MTH that would work. You might want to break the stem of the rosemary and poke it through a couple pieces of chicken at a time(the idea is to infuse the flavor through the piece of chicken) This can be pan cooked. Do you have a forman grill? That is what I am going to use
Thanks, nope gave my Forman away. Have regretted it ever since. I might enlist hubby to grill the chicken as he is the BBQ man in the family.
This will totally work as I have a huge rosemary plant out front in desperate need of trimming.
Debsi that is a great idea!! I tried to say thanks.....
I don't have much of a green thumb, but I have been trying to improve it the last few years.
I am very good at growing herbs. I hope to also be able to say after this year "I am very good at growing vegetables." Last year non of my veggies worked out.
Rosemary is a perennial, so one $3 transplant can last you for years if you care for it. If you manage not to harvest the first year, you will have a fuller, less "crooked" plant later. You might buy two transplants.. one to cut branches off of for cooking and one to leave alone for next year. I didn't know this until after I had cut branches off my first plant, so mine is now large but "crooked" if that makes any sense.
I have two that I started at the same time 4 years ago. One is called "trailing rosemary" and I harvest mostly from it as it seems to grow branches back much faster. It is not such an elegant looking plant as the other, but both smell lovely.
OMG amber and kshe those recipes sound incredible. My son had a pork shoulder over the weekend and we didn't know how to make it other than with cabbage potatoes and carrots boiled. Thank you AND kshe I feel for you in regards to your BF.
Amber I wish I had that recipe this morning as I was looking for something different with chicken. No worries tho as I have plenty of chicken here.
I ended up making the soup almost like a garden vegetable with chicken made with V-8 and other delights. Not bad.
I know this is off topic...Any ideas on how to get bubble gum out of little boys long eyelashes!!!!!???? GRRRRR
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
