what are your favorite meat free dishes?
6 years ago
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- 6 years agolast modified: 6 years ago
- 6 years ago
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What is your favorite dish....?
Comments (37)Crawfish etoufee. Chicken andouille gumbo. Musaman curry (tonight's was with venison) Panang chicken curry. Filet of beef. Roast chicken. Leftovers of the above. And as a side dish, hardly ever make it because of DH's hatred of cooked cabbage: from the Junior League cookbook of New Orleans. Baked cabbage with white cream sauce and just the right amount of freshly grated nutmeg....See MoreWhat is your favorite free photo host?
Comments (2)I haven't really done a comparison, but think the most important thing is how intuitive it feels as you use it. Are the menu items you're looking for right there? What will you be using it for? Sharing privately with friends whom you send a password, slideshows, or publicly to post. How easy is it for you to find the proper URL to use if posting. Want to crop, resize, produce thumbnails? Since you're talking about free sites, I'd suggest you try a few, figure out which one works best for you, then delete the others. Or keep a couple for various uses. Ana, who uses Photobucket...See MoreLOOKING for: Your favorite vegetable side dish
Comments (18)I have become addicted to Mock Mashed Potatoes made with cauliflower! I had seen the recipes from time to time, but never thought they would really taste like real mashed potatoes -- but they do. My preparation is very simple. I've seen it with Ranch Dressing or non-fat Ranch Dressing added to it also. Steam a head of cauliflower until very soft. Mash. Add I Can't Believe It's Not Butter & salt to taste. ---------------------------------------------------------- Here's another one, a bit more complicated but still easy: Mock Mashed Potatoes Your guests will probably never know that these rich mashed potatoes contain no potatoes at all. They are made from cauliflower. Great for low-carb diets. These are doubly good with bacon bits added. INGREDIENTS: 1 head cauliflower, cut into florets (discard core and large stems) 1 (14 ounces) can chicken or vegetable broth (or homemade - about 1-3/4 cups) 2 Tbsp butter 2 ounces cream cheese 2 Tbsp sour cream 1/2 cup shredded cheddar cheese 1/4 cup sliced green onions, white and green parts Salt and freshly ground black pepper to taste PREPARATION: 1. Place cauliflower florets in a large saucepan. Add chicken broth and bring to a boil. 2. Cover and simmer until very tender, about 12 minutes. 3. Drain thoroughly through a fine sieve and return to the pot over low heat. 4. Cook about 2 more minutes to dry out excess moisture, stirring constantly. (It's okay that they break apart.) Pour cauliflower into food processor fitted with the metal blade. 5. Add butter, cream cheese, sour cream, cheddar cheese, green onion, salt, and pepper. Pulse to combine. Reheat before serving, if necessary....See MoreWhat's Your Favorite Ground Meat for Burgers?
Comments (27)I used to go with very lean red meat but of course they ended up without good "burger" flavor. There is a reason "greasy spoons" were so well known for their great burgers - the fat is the flavor. A friend used to tell me that if I bought a burger and it didn't leave a greasy mark on the paper bag, it wasn't any good *LOL* I buy fatty hamburger and add some raw cooking oatmeal and an egg to actually hold the fat inside and to keep it together as it cooks. It's incredibly bad for you but it's also incredibly delicious. We love elk burgers - the elk in this area eat stuff which makes the meat wonderful, better than moo meat - we also have animal fat added when having it ground up for us as elk and most venison I know if is *extremely* dry. This ground elk meat is so good that we don't even bother having the elk meat cut up into anything other than the groud meat anymore - everything else really is too lean and to cook it to tender is to leave it too raw for us. Turkey burgers are just ok and much healthier but I have made ground chicken and couldn't stand the flavor....See More- 6 years ago
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- 6 years agolast modified: 6 years ago
- 6 years agolast modified: 6 years ago
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- 6 years agolast modified: 6 years ago
- 6 years agolast modified: 6 years ago
- 6 years agolast modified: 6 years ago
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