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I love food!
Today, I had a doctor's appointment and there is a deli in the same building. I popped in and talked up the counter guy. They make their food from scratch every day, including salads and soups. They even have a specialty sandwich called a 'damn' sandwich. Basically, the guy writes 'damn' on the order and, whichever chef gets the ticket, makes whatever DAMN sandwich s/he wants. I love the concept, allergies aside. :)
Anyway, he gave me a sample of their pasta salad for the day and it was phenomenal! Corkscrew wheat pasta, rosemary vinaigrette, black and Greek olives, orzo, artichokes, sweet red onions, and fresh Parmesan cheese. Yummmmy! |
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One word: YUM! Oh...and LOL on the Damn Sandwich! What a hoot! |
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Hopefully, the chef wouldn't know and have a beef with the customer, otherwise.....that sandwich could contain more than anticipated. :eek: |
OMG... this thread is like freakin' food porn! Yeah, my mouth is watering y'all ;)
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Link to my FoodPorn by Sabra on FB! |
I am not a big meat loaf fan....it always seems to be to ketchuppy (yes.....it's a word NOW).........BUT.........
The recipe off the Lipton Onion Soup box is WONDERFUL! While it has a bit of ketchup in it, it's not much.....and it is SO yummy! It makes great LO's too...and terrific sandwiches!!! ~Diva |
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Oh my gay... take me now! |
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Corny Meatloaf Ala Arwen
I don't put a lot of ketchup in my meatloaf either. Here's my recipe but this is very very very by feel and that's hard to measure.
1 lb ground hamburger (the leaner the better) 2 eggs 1/2 - 1 C bread crumbs (Italian are grand) [or saltines] 1/2 C Parmesan cheese 1 C corn, drained 1 TB Mustard 1 TB Catsup 2 TB Garlic Powder 2 TB Tony Cachere's Cajun Seasoning 1 TB Worcestershire Sauce Preheat oven to 350. Mix everything together except the corn (this is because you will squish the poor little corn kernels otherwise). This needs to have a doughy consistency (you know...like a LOAF). Then put in the corn (for a zippy alternative, try a can of Ro-Tel tomatoes. You will have to increase the bread crumbs) . Shape into a loaf in a loaf pan. Bake for 55 minutes. Test for doneness. The worst thing in this world is dried out meatloaf. NASTY! But you do want the edges to crisp up so you have that texture. My fave thing is meatloaf sandwiches the next day. OM |
Here's a yummy sounding salad that would be an iron-booster!
Flat Iron Steak and Spinach Salad Prep Time: 25 Minutes Ready In: 50 Minutes Cook Time: 25 Minutes Servings: 6 Ingredients: 2 pounds flat iron steak salt and ground black pepper to taste 2 tablespoons olive oil 1 large red onion, thinly sliced 1/2 cup Italian salad dressing 3 large red bell peppers, cut into 1/2 inch strips 2 portobello mushrooms, sliced 1/2 cup red wine 4 cups baby spinach leaves 1/2 cup crumbled blue cheese 1. Preheat an outdoor grill for medium-high heat; lightly oil the grate. 2. Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe. 3. Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes. 4. Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes. 5. Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese. Nutrition Information Servings Per Recipe: 6 Calories: 431 Amount Per Serving * Total Fat: 30.7g * Cholesterol: 77mg * Sodium: 611mg * Total Carbs: 12.7g * Dietary Fiber: 3.1g * Protein: 22.7g from Allrecipes.com 11/13/2009 |
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The Shining
Sherrie cooks meal size portions and fills my freezer with my favorite foods.
Now, I hear that fresh fish is the in thing...So, when LeftWriteFemme is off writing, and I need to eat more fish they say, but it stinks up the house whether in or out of shiny side in, shiny side out, windows open , evacution fans on...Ewww... 1.Shiny side out, or shiny side in when it says cook in Aluminum foil..make tent, etc.. 2. Does it matter? 3. What's a non fishy smeling or tasty fish, beside halibut and salmon, and I WILL NOT be doing this :fishing: |
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I am so not the person to answer this one. I love the taste of fish. But a non-fishy fish is fresh Tuna. |
hey ya strangers.......... nice thread...
Tommi ithat is a cute siggie pic... :) Arwen.. the steak and spinach recipe sounds yummy.... i like trying new things.. howz thr weather by u ??? heard about snow.. have any of you heard of a white wine cake??? my daughters aunt just posted something about it today im gonna see if i can get the recipe and share. |
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*shrug* We have thread related smilies now! ----> :eating: :cooking: :chef: :weightshock: <------ Me after several days of being taken out to eat |
Anyone have a favorite recipe they are making for Thanksgiving (if you celebrate it) or a recipe they have lost that they wish they could find again?
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Recipe request
Someone PM'd me. They would ike to find a good brownie/chocolate cake recipe that does not require squares of baking chocolate. They are not in the US so some ingredients may be less easy for them to come by.
What do you say BF Kitcheners? Got a good recipe to help this Planeteer out? :) |
Arwen,
There is a recipe that only requires coco powder. http://www.cacaoweb.net/brownies3.html And here is a site with some other tips: http://www.squidoo.com/chocolate-brownies Angelika Quote:
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