What's your favorite watermelon dish?
Feathers11
4 years ago
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Feathers11
4 years agoRelated Discussions
What is your current dish interest?
Comments (32)Oh gosh, DD, you've mentioned that No-No phrase again . . . "Dish Pantry"!! Be still my heart! Now you've gotten me coveting my the broom closet, the powder room or the guest room for one of my own ;^D What did you give up to get yours? It was a closet, wasn't it? A nice long, shallow one? (Sigh!) I don't have an attic or basement. If I'd found this forum before we had the kitchen gutted and redone, I would have added one without a doubt. I'm envious of anyone having enough space to keep their accent pieces with their dishes. Mine are scattered all over the house. My sweet 99 y/o Chinese boy is now relegated to the game table in our living room until I need him for my next tablescape. My santo angel is on the cabinet in our MBR. My Three Kings santos had a run-in with our dobie and two had their heads broken. I'm in the process of mending them now. I do wish I had a safe place to store things like that, but I don't. DH said he'd like a wine cellar, but our smartie-pants 15 y/o DD remarked snidely that it would be a waste, as "Mom would just fill it up with more dishes". I hate to admit it, but she's probably right! Lynn...See MoreYour Favorite Simple Main Dish Recipe
Comments (12)I second Dill with roasted chicken. I can eat it every day. I was going to say braised beef short ribs, but then re-read that you wanted 'simple'. Then I saw Ann_T's post on Lamb shanks and figured it couldn't hurt to add it. So here it is followed by some real quick meals to prepare. BEEF SHORT RIBS I am totally in love with beef short ribs. What an amazing taste - absolutely heavenly. Doesn't fit well into my low-fat diet, but it's ok every once in a while. This is one of those dishes you can add/change the ingredients to suit your taste. Here's the one I used last: BRAISED SHORT RIBS OF BEEF Serves 4 3 T. Flour 2 t. Salt Pepper to taste 2 t. Rosemary 4 lbs. Beef short ribs, rinsed and dried Vegetable oil 1 C. Chopped onions ¾ C Chopped celery 2 C. Chicken stock boiling (can substitute chicken broth) Preheat oven to 300°. Combine flour, salt, pepper, and rosemary. Dredge ribs in seasoned flour. In skillet, heat 2 T. oil and add onions and celery, sauté for 5 minutes. Transfer vegetables to heavy Dutch oven with lid. Add 2 T. oil to skillet and brown ribs on all sides. Add extra oil as needed. Transfer ribs to Dutch oven. Add boiling chicken stock to ribs and cover tightly. *Bake 2.5 hours. Skim off excess fat and reduce gravy until thickened. *Alternatively: Simmer ribs slowly on stove top. Baked Flounder Coat a cookie sheet (jelly roll pan) with a thin coating of oil. Place in pre-heated, 400° oven for 5-8 minutes. Dredge the fish in flour, then beaten egg white, then a mixture of fresh (or store bought) breadcrumbs, panko (Japanese breadcrumbs), garlic and onion powders, a pinch of cayenne pepper, salt, and fresh grated parm cheese. Press crumb mixture so that it sticks to the fish. Lay fish on heated cookie sheet, top with a spritz of oil, and bake for 15 minutes, or until the fish is golden brown. Stuffed Chicken Cutlets For each serving, pound a chicken cutlet to even thickness. Layer with salt, pepper, Swiss cheese (I like Jarlesburg), ham, and optionally, a stalk of asparagus. Roll up and tie with string at each 1" interval (make sure the ends are tied tight so that the filling doesn't ooze out during cooking) and dip into beaten egg whites, then seasoned breadcrumbs. Place in a baking dish to which you add 1 cup or so of chicken broth. Bake at 350° for 45 minutes. ======= This is fast a very flavorful: GIANFRANCO'S PASTA 16 Oz. Pasta (Penne, Rigatoni, and bowties work well) 4 Links Sweet sausage 10 Oz Mushrooms, sliced 1.5 C Grated Parmesan-Reggiano cheese Prepare pasta according to directions (Penne, Rigatoni, and bowties work well here)- make sure not to overcook. Meanwhile, remove sweet sausage from casing and saute in a fry pan, breaking it up as it cooks. Slice mushrooms and add to cooking sausage until they are both well cooked - keep warm. When pasta is done, drain (reserve some pasta water) and toss with sausage/mushroom mixture and grated cheese. Add some of the reserved cooking water if pasta seems dry. Just one more then I'll shut up: Grilled Pork Tenderloin I buy pork tenderloins at Costco. They come two packages to a pack. Each package contains 2 tenerloins. For 3 people, I make 2 tenderloins. Just rub with your favorite dry rub (or marinate in your favorite sauce) and put on a hot grill for about 25-30 mintues. I take them off when the internal temp reaches about 150°-155°....See MoreWhat is your favorite side dish for the holidys?
Comments (42)can't find the recipe tonight, but about 30 years ago a woman where I worked brought the best potato salad to a holiday spread! It involves diced potatoes, dill, mayo (I still remember her cautioning us, "No Miracle Whip; it gives it a whang!"), & vinegar, & you mix in some mashed hardboiled eggs & top it with a few sliced ones. My Aunt Bea used to make something she called Heavenly Rice, the recipe for which nobody thought to ask for, & now she's gone. It involved cooked, chilled rice, shredded coconut, & chunk or shredded canned pineapple. I'd really love to have that again. just remembered: Years ago, I had to go "home" for Thanksgiving. My father was ill, & I didn't dare not show up, although trips to the old homestead always gave me what I now know to be migraines & I have deteriorated bone & teeth from the grinding that I did in my sleep after a visit. so I went. with trepidation. My mother always insisted on cooking the turkey & dressing, & there was no telling how it would come out. One year it was like eating ground sage straight out of the can, one year she forgot to add something to the brownies, can't remember if it was sugar or cocoa... This year the turkey looked stringy & "wet", & just as I decided to try the world's smallest bite of it, my brother's wife said, "This is really different, Mama, what kind is it?", & my mother replied, "wild. Daddy shot it the other day." I know many people have no problem with this kind of thing, but I couldn't eat it, felt like I knew its personal life story or something. For a few years after that, my traditional Thanksgiving Day included tacos from the Jack in the Box that I passed before I got "home"!...See MoreWhat's your current challenge? A dish to stretch your skills?
Comments (63)Since I have a food blog, I end up with a bunch of food challenges. I'm planning on making a Greek-influenced scallop pastry dish tomorrow. It will be tricky as I want the puff pastry to be a bit brown without overcooking the scallops. We Shall See. The next dish is a bean-based dish - and for that challenge I plan to make a vegetarian grain-free stuffed pepper dish, using black beans and a Mexican profile of seasonings. Now that Misfits has sent me baby bell peppers, I may even try to add in this idea as an appetizer. To be made by Friday, although I won't blog it this month. But for the blog - I'm doing Greek recipe-wise for it all this month. While last week I didn't post anything remotely challenging, the real challenges will be some of my favorites, none of which I've made before: spanakopita (spinach pie in phyllo) and that Greek lemon, egg, chicken, orzo soup, aka avgolemono. Moussaka, eventually. I really LOVE Greek cuisine, even if I can't stand their "wine" or the honey/nut based desserts. By April, I do want to challenge myself to make cheese at home....See Morechloebud
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