Well I lazy tonight so salisbury steak and brocolli was supper....
I added 1 egg to about 1/2 a lb of hangaburger and a good sprinkling of dried toasted minced onions and a little granulated garlic powder then made patties. Fried the patties up with a slice of sweet onions in the pan too (what's salisbury steak without fried onions?) I stared the brocolli frying in a pan and doused it with chicken stock...made from granules. Just enough stock to cover the bottom of the pan by about 1/8th of a inch. Then cooked/steamed the florets about 4 minutes with the lid on. I sprinkled them with sesame seeds before plating them.
It really hit the spot.
-- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up.
On Fri 28 Oct 2005 04:25:14p, Mr Libido Incognito wrote in rec.food.cooking:
Quoted message said:
Well I lazy tonight so salisbury steak and brocolli was supper....
I added 1 egg to about 1/2 a lb of hangaburger and a good sprinkling of dried toasted minced onions and a little granulated garlic powder then made patties. Fried the patties up with a slice of sweet onions in the pan too (what's salisbury steak without fried onions?) I stared the brocolli frying in a pan and doused it with chicken stock...made from granules. Just enough stock to cover the bottom of the pan by about 1/8th of a inch. Then cooked/steamed the florets about 4 minutes with the lid on. I sprinkled them with sesame seeds before plating them.
It really hit the spot.
That Southern food thread spiked my appetite. I'm baking a pan of southern-style cornbread, some turnip greens, and blackeyed peas. No meat tonight, except for a little bacon for seasoning.
-- Wayne Boatwright *¿* _____________________________
On Fri 28 Oct 2005 04:25:14p, Mr Libido Incognito wrote in rec.food.cooking:
Quoted message said:
Well I lazy tonight so salisbury steak and brocolli was supper....
I added 1 egg to about 1/2 a lb of hangaburger and a good sprinkling of dried toasted minced onions and a little granulated garlic powder then made patties. Fried the patties up with a slice of sweet onions in the pan too (what's salisbury steak without fried onions?) I stared the brocolli frying in a pan and doused it with chicken stock...made from granules. Just enough stock to cover the bottom of the pan by about 1/8th of a inch. Then cooked/steamed the florets about 4 minutes with the lid on. I sprinkled them with sesame seeds before plating them.
It really hit the spot.
That Southern food thread spiked my appetite. I'm baking a pan of southern-style cornbread, some turnip greens, and blackeyed peas. No meat tonight, except for a little bacon for seasoning.
Sounds good to me. ;-) I'm personally off my diet for a week since I am on vacation. I'm thinking about ordering a pizza.......
Cheers! -- Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
On Fri, 28 Oct 2005 23:25:14 -0000, Mr Libido Incognito <[email hidden]> connected the dots and wrote:
~Well I lazy tonight so salisbury steak and brocolli was supper.... ~ ~I added 1 egg to about 1/2 a lb of hangaburger and a good sprinkling of ~dried toasted minced onions and a little granulated garlic powder then made ~patties. Fried the patties up with a slice of sweet onions in the pan too ~(what's salisbury steak without fried onions?) I stared the brocolli ~frying in a pan and doused it with chicken stock...made from granules. Just ~enough stock to cover the bottom of the pan by about 1/8th of a inch. Then ~cooked/steamed the florets about 4 minutes with the lid on. I sprinkled ~them with sesame seeds before plating them. ~ ~It really hit the spot.
15 minute peanut chicken, spagetti and salad.
Supposed to be made in the microwave, but I like the stove<g>. added extra garlic and mustard, used less chicken than called for, and more stock. Probably should have used the asian chili paste rather than pick-a-peppa for the hot sauce.
Well I lazy tonight so salisbury steak and brocolli was supper....
Leftovers tonight...but the kind that taste even better with the second heating - a version of dear Julia Child's coq au vin. With our crisp autumn weather I was in the mood for something hearty the other night - a whole chicken makes enough for a second dinner for the two of us. A green salad tossed with my house vinagrette & some crumbled gorgonzola and some crusty French bread & we were good to go. Love that recipe, but only make it once in a blue moon these days. Used to be my sure-fire hit "company's coming" dinner - whenever I make it, it brings back great memories of good friends and family. Nancy T
On Fri 28 Oct 2005 10:04:11p, ntantiques wrote in rec.food.cooking:
Quoted message said:
Mr Libido Incognito said:
Well I lazy tonight so salisbury steak and brocolli was supper....
Leftovers tonight...but the kind that taste even better with the second heating - a version of dear Julia Child's coq au vin. With our crisp autumn weather I was in the mood for something hearty the other night - a whole chicken makes enough for a second dinner for the two of us. A green salad tossed with my house vinagrette & some crumbled gorgonzola and some crusty French bread & we were good to go. Love that recipe, but only make it once in a blue moon these days. Used to be my sure-fire hit "company's coming" dinner - whenever I make it, it brings back great memories of good friends and family. Nancy T
Sounds like a lovely meal, Nancy!
I've been meaning to mention this for a while. Your nick "ntantiques" always reminds me of the name of a fun little restaurant I used to go to in NE Ohio, called Aunt Teaks & Uncle Junk's. :-)
-- Wayne Boatwright *¿* _____________________________
"Wayne Boatwright" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
On Fri 28 Oct 2005 04:25:14p, Mr Libido Incognito wrote in rec.food.cooking:
No meat tonight, except for a little bacon for seasoning.
What more do you need? I think bacon is an excellent seasoning, Wayne!
kili
Indeed!!! I just bought a container of "real" bacon bits to use so I don't have to always fry up bacon myself. Those work well, especially in salads but am considering experimenting with them as a grilled meat topping for, like, chicken breasts. -- Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
On Sat 29 Oct 2005 02:15:53a, kilikini wrote in rec.food.cooking:
Quoted message said:
"Wayne Boatwright" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
On Fri 28 Oct 2005 04:25:14p, Mr Libido Incognito wrote in rec.food.cooking:
No meat tonight, except for a little bacon for seasoning.
What more do you need? I think bacon is an excellent seasoning, Wayne!
kili
Nada. It was perfect, just what I wanted. Bacon tip: When I go to the butcher shop I buy bacon "ends and pieces" which are odd shapes and sizes of bacon. The bacon is really premium, but they price it very low because probably half of it isn't a suitable shape for frying. It's perfect for use in seasoning those dishes that call for bacon.
-- Wayne Boatwright *¿* _____________________________
On Sat 29 Oct 2005 02:15:53a, kilikini wrote in rec.food.cooking:
Quoted message said:
"Wayne Boatwright" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
On Fri 28 Oct 2005 04:25:14p, Mr Libido Incognito wrote in rec.food.cooking:
No meat tonight, except for a little bacon for seasoning.
What more do you need? I think bacon is an excellent seasoning, Wayne!
kili
Nada. It was perfect, just what I wanted. Bacon tip: When I go to the butcher shop I buy bacon "ends and pieces" which are odd shapes and sizes of bacon. The bacon is really premium, but they price it very low because probably half of it isn't a suitable shape for frying. It's perfect for use in seasoning those dishes that call for bacon.
They sell that stuff in 5 lb. boxes at our local grocery store. :-) It's about 2/3 the price of regular bacon. -- Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
On Sat 29 Oct 2005 08:07:06a, OmManiPadmeOmelet wrote in rec.food.cooking:
Quoted message said:
In article <[email hidden]>,
Wayne Boatwright said:
On Sat 29 Oct 2005 02:15:53a, kilikini wrote in rec.food.cooking:
Quoted message said:
"Wayne Boatwright" <[email hidden]> wrote in message news:[email hidden]... > On Fri 28 Oct 2005 04:25:14p, Mr Libido Incognito wrote in > rec.food.cooking: > > >No meat tonight, except for a little bacon for seasoning. >
What more do you need? I think bacon is an excellent seasoning, Wayne!
kili
Nada. It was perfect, just what I wanted. Bacon tip: When I go to the butcher shop I buy bacon "ends and pieces" which are odd shapes and sizes of bacon. The bacon is really premium, but they price it very low because probably half of it isn't a suitable shape for frying. It's perfect for use in seasoning those dishes that call for bacon.
They sell that stuff in 5 lb. boxes at our local grocery store. :-) It's about 2/3 the price of regular bacon.
I get a better deal. :-) My butcher practically gives the stuff away. I think it's only 1/4-1/3 the price of the beautifully sliced bacon. I like using it because even when I'm going to fry bacon, it's usually going to be crumbled up to use in something else. There are always some nice slices in there too.
-- Wayne Boatwright *¿* _____________________________
On Sat 29 Oct 2005 08:07:06a, OmManiPadmeOmelet wrote in rec.food.cooking:
Quoted message said:
In article <[email hidden]>,
Wayne Boatwright said:
On Sat 29 Oct 2005 02:15:53a, kilikini wrote in rec.food.cooking:
> > "Wayne Boatwright" <[email hidden]> wrote in message > news:[email hidden]... >> On Fri 28 Oct 2005 04:25:14p, Mr Libido Incognito wrote in >> rec.food.cooking: >> >> >>No meat tonight, except for a little bacon for seasoning. >> > > What more do you need? I think bacon is an excellent seasoning, > Wayne! > > kili
Nada. It was perfect, just what I wanted. Bacon tip: When I go to the butcher shop I buy bacon "ends and pieces" which are odd shapes and sizes of bacon. The bacon is really premium, but they price it very low because probably half of it isn't a suitable shape for frying. It's perfect for use in seasoning those dishes that call for bacon.
They sell that stuff in 5 lb. boxes at our local grocery store. :-) It's about 2/3 the price of regular bacon.
I get a better deal. :-) My butcher practically gives the stuff away. I think it's only 1/4-1/3 the price of the beautifully sliced bacon. I like using it because even when I'm going to fry bacon, it's usually going to be crumbled up to use in something else. There are always some nice slices in there too.
Awesome! The larger chunks are good IMHO for seasoning pots of beans. -- Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
