Need meat and cheese gift....
4 years ago
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Comments (10)
- 4 years ago
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What is 'budding' meat?
Comments (16)My mom used to take the meat and spread cream cheese on it, roll it up and then slice it (I think). It was pretty good. I can't really tell one Buttig meat from the other though. (they all sort of just taste like a thin layer of salt to me) I made the below recipe once... can't remember why or when, but they're pretty good. I think I used Buttig pastrami. Here is a link that might be useful: Cream Cheese Pickles...See MoreLOOKING for: Need substitute, it's no meat Friday
Comments (3)I also agree with Beverly. My vodka sauce also has no broth. Vodka Sauce olive oil crushed red pepper, to taste small onion, chopped fine 2 cans (large) tomato puree garlic, 4-5 cloves to taste pint heavy cream salt pepper fresh parsley parmesan cheese Italian seasonings (basil, oregano, whatever) 3/4 cup vodka Cover bottom of pan with oil. Add chopped onion, dash salt. Saute add garlic. Saute. Stir in your choice of seasonings, pepper. Add vodka and allow to cook a bit. Add tomatoes. Simmer for about 45 min to an hour. Add heavy cream, whisk in so it doesn't curdle. Heat on low. Toss with pasta, fresh parmesan and chopped parsley....See MoreNeed a Meat Lasagna Recipe, please
Comments (22)When I make mine, I use at least 5-7 different kinds of cheese, I like to use ground beef and pork sausage and then layer it with rendered pepperoni (but I've started using turkey pepperoni lately). It really gives it a nice flavor. Seasoning should be lighter but plenty of Italian seasoning. Might throw in a bit of Louisiana Hot Sauce too. I occasionally go for a pizza flavoring rather than conventional pasta sauce. Recipe really depends on the size of the pan and what ingredients you use in what quantities. Be sure to let it sit a while after it comes out of the oven to rest, cool and it'll be easier to cut and dish up. For side dishes, I like the obligatory salad and garlic bread. My garlic bread has garlic, real butter, black pepper (sometimes I substitute lemon pepper), Italian Seasoning and parmesan. For an appetizer or even a quick dinner I'll put pepperoni and/or sausage on it and mozzarella cheese....See MoreWeek 141 - Cheese, glorious cheese - How do you store yours?
Comments (17)Well, that's a concept. If you shred your own cheddar, you won't have to figure out how to store the annoying bags. About a month ago, I started revisiting how I eat and what I eat. So many posts on this forum talked about actual cooking, how and where folks are going to store and eat actual food. My DH travels a lot at the moment, and I realized my food consumption had devolved to pastries, wheat thins and cheese, and...if he was home, some protein and veggies at dinner. My diet was balanced because I ate several kinds of pastries. :) I've been sober for seven years, but I realized my eating was totally addictive and mindless. Physically I'm pretty active with our little "ranch", so that helped counterbalance, I think, but I began reworking the other side of the equation, what and how I eat. Our CSA started back up at just the right time. Anyway, after beacham's condiment post, I cleaned out our refrigerator and noticed the cheese kind of sprawled out on the top shelf, being ignored. I think a plastic bin on a shelf is still the best answer for us and I'll look for the correct size....See More
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