RECIPE: Need really good bagged lunch idea's
bnicebkind
15 years ago
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ginger_st_thomas
15 years agobnicebkind
15 years agoRelated Discussions
Need ideas for fresh vegetable/salad for BBQ lunch
Comments (14)Thanks again. I've gone from no ideas to too many ideas! That's a much better problem to have. Islay, along with the things I mentioned above, I was thinking about the traditional Israeli salad or Greek salad. There are definitely some good tomatoes still around in my neck of the woods. Alex, that snap pea salad sounds great. Believe it or not, I was thinking of snap peas but for a dip not an actual salad. I know I'd devour the recipe you linked to. DC, I'd like to look at your salad recipe. The addition of carrots sounds interesting. Thanks again for your help. I've got time to mull this over and decide which would appeal to the most guests. It'll be fun!...See MoreDo you have a Really Good Chili Recipe?
Comments (9)My family loves my chili and I have to make a big pot so I can share it with everyone. 1 large onion 1 or 2 or 3 cloves of garlic LOL bay leaf 2 large cans whole tomatoes 2 cans of red kidney beans - rinsed 1-2 pounds ground beef -lean or medium 1 red or green bell pepper diced 1 container of fresh mushrooms chili powder Frank's Hot Sauce I start out by browning the meat and draining off the fat. Saute onions, garlic, bell pepper until soft in pot you are going to cook the chili in. Add browned/drained meat Add the cans of tomatoes - break up tomatoes with a fork Add the beans Add bayleaf Salt and pepper Add the chili powder - I tend to use 1/2 the bottle because I like the taste but you can use less - whatever your taste Simmer with lid off for about 30 minutes. Add sliced mushrooms and some hot sauce if you find you need it spicier or hotter Simmer for another 30 minutes with lid off until you get the required thickness. I like thick chili so tend to cook it longer. Start out with less chili powder and taste it a few times as the chili simmers to see if you would like a more chili taste. I always add more. You can also dice up a jalapeno chili if you would like more heat or use red chili flakes. My chili ends up being a dark red brick colour. Ladle into bowl and top with shredded cheddar cheese and a dollop of sour cream and a crusty roll on the side. I make a meatless chili too by using zuchini instead of meat. You can even add zuchini to the meat chili for more body. Anne...See MoreNeed brown bag lunch ideas
Comments (6)Chili, soup, meatloaf, baked potatoes, casseroles, hearty salads with lots of goodies, tortelini, lasagna, Chinese with a side of edamame. I send a lot of sandwiches for my kids. I use different breads to make it more appealing. Mainly, I try to use a whole grain bread, but I switch out with hoagie buns, tortillas or some of the fancy breads with sesame seeds or hazelnuts. We have several thrift bread stores in the area so I get the healthier and tastier breads fairly inexpensively. I vary the cheeses too. I have one picky eater, but the other two like me to dress their sandwiches up with lettuce, tomato, cucumbers, red peppers, olives or whatever I have on hand. I try not send just a plain sandwich....See MoreNeed lunch ideas for guests
Comments (34)Nothing wrong with making them in advance. Just my personal taste issues with these type of foods. I just personally don't care for things that have (to me) a soft and squishy mouth feel. It's genetic I think. My dad would make his own sandwiches to take to work in the morning. He would split and toast the French rolls he liked to use before building the sandwich so they wouldn't be "soggy." Soggy is in the eye of the beholder. I don't like to pack sandwiches at all. I will take the ingredients and build them a when it's time to eat. I don't like untoasted buns on burgers either. Or untoasted PB and J sandwiches either. I will eat a hotdog on a hot steamed bun but prefer them toasted. If hamburgers or hotdogs are being served on cold buns, I'll stick to the naked meat. LOL Mayflowers sandwiches sound good. I'd eat those. More interesting flavors too. If food is supposed to be hot, I like it piping hot. If it's supposed to be cold I want it cold, not at room temperature. My bias against casseroles and baking dish foods is that when you have a group everyone chats and sometimes the food sits before everyone finally digs in. I just don't find tepid food that appetizing ,especially if it has ingredients that start to coagulate....See Moreginger_st_thomas
15 years agoUser
15 years agomacthayer
15 years ago
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