dinner tonight

On Sat 03 Dec 2005 05:49:51p, Thus Spake Zarathustra, or was it sarah
bennett?

Quoted message said:

Avgolemono soup with salad(romaine, cucumber, carrot, parsley, tomato)
I used to use Jeff Smith's recipe, but I am glad I tried a more
authentic one, that does not use milk. I was talking to my SIL on the
phone when I was beating the egg white, and she was all :"Don't you need
an electric mixer for that?" hee!

Made some stuffed peppers for tomorrow, too. (where the hell can you
find a pan that will hold 4 green peppers snugly?)I was thinking of
maybe cooking some more rice, adding a little tomato sauce and chopped
tomato,and making a parmesan and breadcrumb coating for it and putting
it around the pepppers, but I'm not sure that will work.

I usually use an 8" square Pyrex dish for stuffed peppers.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright said:

On Sat 03 Dec 2005 05:49:51p, Thus Spake Zarathustra, or was it sarah
bennett?

Quoted message said:

Avgolemono soup with salad(romaine, cucumber, carrot, parsley, tomato)
I used to use Jeff Smith's recipe, but I am glad I tried a more
authentic one, that does not use milk. I was talking to my SIL on the
phone when I was beating the egg white, and she was all :"Don't you need
an electric mixer for that?" hee!

Made some stuffed peppers for tomorrow, too. (where the hell can you
find a pan that will hold 4 green peppers snugly?)I was thinking of
maybe cooking some more rice, adding a little tomato sauce and chopped
tomato,and making a parmesan and breadcrumb coating for it and putting
it around the pepppers, but I'm not sure that will work.

I usually use an 8" square Pyrex dish for stuffed peppers.

I have em sitting in a 8x8 pyrex, but they aren't big enough to fill it
up. I just don't want them falling over when they cook.

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

"sarah bennett" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

On Sat 03 Dec 2005 05:49:51p, Thus Spake Zarathustra, or was it sarah
bennett?

Quoted message said:

Avgolemono soup with salad(romaine, cucumber, carrot, parsley, tomato)
I used to use Jeff Smith's recipe, but I am glad I tried a more authentic
one, that does not use milk. I was talking to my SIL on the phone when I
was beating the egg white, and she was all :"Don't you need an electric
mixer for that?" hee!

Made some stuffed peppers for tomorrow, too. (where the hell can you find
a pan that will hold 4 green peppers snugly?)I was thinking of maybe
cooking some more rice, adding a little tomato sauce and chopped
tomato,and making a parmesan and breadcrumb coating for it and putting it
around the pepppers, but I'm not sure that will work.

I usually use an 8" square Pyrex dish for stuffed peppers.

I have em sitting in a 8x8 pyrex, but they aren't big enough to fill it
up. I just don't want them falling over when they cook.

--

saerah

Make extra rice, put in the bottom of the pan to hold the peppers up. You
can freeze any left over rice and put it in soup later.
At least .. that's what I do 🙂 works well.

On Sat 03 Dec 2005 06:17:57p, Thus Spake Zarathustra, or was it sarah
bennett?

Quoted message said:

Wayne Boatwright said:

On Sat 03 Dec 2005 05:49:51p, Thus Spake Zarathustra, or was it sarah
bennett?

Quoted message said:

Avgolemono soup with salad(romaine, cucumber, carrot, parsley, tomato)
I used to use Jeff Smith's recipe, but I am glad I tried a more
authentic one, that does not use milk. I was talking to my SIL on the
phone when I was beating the egg white, and she was all :"Don't you need
an electric mixer for that?" hee!

Made some stuffed peppers for tomorrow, too. (where the hell can you
find a pan that will hold 4 green peppers snugly?)I was thinking of
maybe cooking some more rice, adding a little tomato sauce and chopped
tomato,and making a parmesan and breadcrumb coating for it and putting
it around the pepppers, but I'm not sure that will work.

I usually use an 8" square Pyrex dish for stuffed peppers.

I have em sitting in a 8x8 pyrex, but they aren't big enough to fill it
up. I just don't want them falling over when they cook.

Which way to you cut them? Cut off the top or halved lengthwise? I
usually cut them lengthwise and they stay upright. I like that more of the
stuffing is exposed to the oven heat that way.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
snip

Quoted message said:

Which way to you cut them? Cut off the top or halved lengthwise? I
usually cut them lengthwise and they stay upright. I like that more of
the
stuffing is exposed to the oven heat that way.

--
Wayne Boatwright *¿*

Cutting lengthwise also takes care of those peppers that grew unevenly on
the bottom.
Janet

On Sat 03 Dec 2005 07:54:47p, Thus Spake Zarathustra, or was it Janet
Bostwick?

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
snip

Quoted message said:

Which way to you cut them? Cut off the top or halved lengthwise? I
usually cut them lengthwise and they stay upright. I like that more of
the stuffing is exposed to the oven heat that way.

--
Wayne Boatwright *¿*

Cutting lengthwise also takes care of those peppers that grew unevenly on
the bottom.
Janet

Good point, Janet.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

sarah bennett said:

Made some stuffed peppers for tomorrow, too. (where the hell can you
find a pan that will hold 4 green peppers snugly?)I was thinking of
maybe cooking some more rice, adding a little tomato sauce and chopped
tomato,and making a parmesan and breadcrumb coating for it and putting
it around the pepppers, but I'm not sure that will work.

I have a glass loaf pan.

"sarah bennett" <[email hidden]> wrote

Quoted message said:

I have em sitting in a 8x8 pyrex, but they aren't big enough to fill it
up. I just don't want them falling over when they cook.

How about making a ball with foil covered dried beans or
something, put them in the middle of the four peppers, they'll
all stay in their corners. Something like that.

nancy

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

sarah bennett said:

Made some stuffed peppers for tomorrow, too. (where the hell can you
find a pan that will hold 4 green peppers snugly?)I was thinking of
maybe cooking some more rice, adding a little tomato sauce and chopped
tomato,and making a parmesan and breadcrumb coating for it and putting
it around the pepppers, but I'm not sure that will work.

I have a glass loaf pan.

That's what I use . . . a bread loaf pan for 2 large peppers. That way I
can prepare 4 in 2 pans and freeze one pan for another day.
Janet

Janet Bostwick said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

sarah bennett said:

Made some stuffed peppers for tomorrow, too. (where the hell can you
find a pan that will hold 4 green peppers snugly?)I was thinking of
maybe cooking some more rice, adding a little tomato sauce and chopped
tomato,and making a parmesan and breadcrumb coating for it and putting
it around the pepppers, but I'm not sure that will work.

I have a glass loaf pan.

That's what I use . . . a bread loaf pan for 2 large peppers. That way I
can prepare 4 in 2 pans and freeze one pan for another day.
Janet

damn, what a good idea! I think I'll do that, so I dont have to waste
any rice or beans 🙂

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

Wayne Boatwright <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

On Sat 03 Dec 2005 05:49:51p, Thus Spake Zarathustra, or was it sarah
bennett?

Quoted message said:

Avgolemono soup with salad(romaine, cucumber, carrot, parsley,
tomato) I used to use Jeff Smith's recipe, but I am glad I tried a
more authentic one, that does not use milk. I was talking to my SIL
on the phone when I was beating the egg white, and she was all
:"Don't you need an electric mixer for that?" hee!

Made some stuffed peppers for tomorrow, too. (where the hell can you
find a pan that will hold 4 green peppers snugly?)I was thinking of
maybe cooking some more rice, adding a little tomato sauce and
chopped tomato,and making a parmesan and breadcrumb coating for it
and putting it around the pepppers, but I'm not sure that will work.

I usually use an 8" square Pyrex dish for stuffed peppers.

That small of a dish doesn't work for me. I usually make more than 2
peppers at a time and I make boats out of them. I use a 13x9 pyrex but it
may be just because of the way I slice the peppers. They take up more room
that way.

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

Nancy Young said:

"sarah bennett" <[email hidden]> wrote

Quoted message said:

I have em sitting in a 8x8 pyrex, but they aren't big enough to fill
it up. I just don't want them falling over when they cook.

How about making a ball with foil covered dried beans or
something, put them in the middle of the four peppers, they'll
all stay in their corners. Something like that.

nancy

How about cook the beans first then add some sort of sauce and wrap them in
foil so you can eat them afterwards?

Jill

jmcquown said:

Nancy Young said:

"sarah bennett" <[email hidden]> wrote

Quoted message said:

I have em sitting in a 8x8 pyrex, but they aren't big enough to fill
it up. I just don't want them falling over when they cook.

How about making a ball with foil covered dried beans or
something, put them in the middle of the four peppers, they'll
all stay in their corners. Something like that.

nancy

How about cook the beans first then add some sort of sauce and wrap them in
foil so you can eat them afterwards?

Jill

eh. I already put the peppers in a loaf pan (the four of them fit nice
and snugly in my big loaf pan). Ive done a ton of cooking today already,
and as soon as i get the pizzas done and in the freezer, I don't want to
do anything more than heat up 🙂

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

We had Chinese food Friday night, so by Sunday I was looking to do
something with the leftover rice and sweet and sour sauce. Sunday, I
marinated some boneless, skinless chicken thighs in the sweet and sour
sauce and baked them off in anticipation of making chicken fried rice.
Tonight, I heated some vegetable oil along with a bit of sesame oil
and stir-fried the leftover steamed rice and some broccoli slaw
(shredded broccoli, carrots, and cabbage). When it looked good, I
added the shredded cooked chicken, soy sauce, sweet and sour sauce,
and hot stir fry sauce. I heated it all through and served it up.

Tara

Tara said:

We had Chinese food Friday night, so by Sunday I was looking to do
something with the leftover rice and sweet and sour sauce. Sunday, I
marinated some boneless, skinless chicken thighs in the sweet and sour
sauce and baked them off in anticipation of making chicken fried rice.
Tonight, I heated some vegetable oil along with a bit of sesame oil
and stir-fried the leftover steamed rice and some broccoli slaw
(shredded broccoli, carrots, and cabbage). When it looked good, I
added the shredded cooked chicken, soy sauce, sweet and sour sauce,
and hot stir fry sauce. I heated it all through and served it up.

Next time try brining the chicken, in the brining marinade include coconut
milk and sambal (chili - garlic sauce) along with the other stuff. The
coconut milk gives a nice richness and the sambal gives a bit of a spicy
bite...I also like some cashews or sesame seeds with this concoction.

This is an easy dish to do because it's so versatile, you can add most
anything and it'll always turn out well. Just don't overcook the chicken,
you want it *just* cooked all the way through so's it'll have a nice velvety
texture...

--
Best
Greg