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From Talk

What's for dinner tonight - 10/5?

Pan-fried pork loin chops with rice and pan gravy, baby lima beans, and sauteed peaches.

From Talk

dumpling recipe, please!

My kids ask for chicken and dumplings almost every time I ask them what they might like for dinner. I make them at least once a month during colder months. My tips are to first have a very flavorful broth, have the broth at a high simmer/almost boil for the entire time you are cooking the dumplings, stirring often. I used to use Bisquick's product and method, but I was out of Bisquick once and made my own homemade biscuit mix using a recipe from HillBilly Housewife for biscuit mix. I use my own broth as the liquid in the dumplings, roll them to about 1/4-inch thickness, cut with a pizza cutter and drop into near boiling broth. The baking soda/powder make them lighter than most that I have had and not being little globs, they have a great texture. HTH

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook was a local church-ladies publication. Sure it was filled with many gelatin based recipes and lots of cans of cream of something soup, but it got me started. I still have many of those and they are some of the best sources for hidden gems.

From Talk

What's in your kid's lunch bag?

My kids are allowed to use a microwave during lunches so leftovers are a big part. Oldest dd usually takes a wrap or sandwich with a yogurt and some fruit. She drinks water at school. Younger dd likes pasta and my little guy gets chicken, macaroni and cheese or pasta. He takes a frozen Stonyfield yogurt stick most days as well. Fresh fruit or applesauce and a thermos with milk round it out.

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Recent Comments | Response to Comments

From Talk

What's for dinner tonight - 10/5?

Pan-fried pork loin chops with rice and pan gravy, baby lima beans, and sauteed peaches.

From Talk

dumpling recipe, please!

My kids ask for chicken and dumplings almost every time I ask them what they might like for dinner. I make them at least once a month during colder months. My tips are to first have a very flavorful broth, have the broth at a high simmer/almost boil for the entire time you are cooking the dumplings, stirring often. I used to use Bisquick's product and method, but I was out of Bisquick once and made my own homemade biscuit mix using a recipe from HillBilly Housewife for biscuit mix. I use my own broth as the liquid in the dumplings, roll them to about 1/4-inch thickness, cut with a pizza cutter and drop into near boiling broth. The baking soda/powder make them lighter than most that I have had and not being little globs, they have a great texture. HTH

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook was a local church-ladies publication. Sure it was filled with many gelatin based recipes and lots of cans of cream of something soup, but it got me started. I still have many of those and they are some of the best sources for hidden gems.

From Talk

What's in your kid's lunch bag?

My kids are allowed to use a microwave during lunches so leftovers are a big part. Oldest dd usually takes a wrap or sandwich with a yogurt and some fruit. She drinks water at school. Younger dd likes pasta and my little guy gets chicken, macaroni and cheese or pasta. He takes a frozen Stonyfield yogurt stick most days as well. Fresh fruit or applesauce and a thermos with milk round it out.

From Serious Eats

Who Likes Grape Soda?

Anyone remember Delaware Punch? It was such a treat, but now I remember it being really acidic.

From Talk

Crazy Combinations

We used to go to der Weinerschnitzel after a night out. My favorite meal to ward off a hangover was a hamburger (no cheese) with saurkraut on it and an order of chili-cheese fries with diced onion and jalepenos. It's a wonder I was so slender during college.

From Talk

No Soup For You - Favorite Soups!

A good avgolemono soup is a delite. I also love the light but flavorful soup my favorite Thai place serves with their lunch special. Lately I've been craving my take on Chili's Chicken Enchilada soup. I love soup and the smell of a soup simmering on the stove is one of my favorite fall and winter things. In fact, I've got a big pot of chicken stock simmering now. My kids are sick and it will surely soothe their sore throats.

From Talk

Funeral Food

When my dh's grandmother died, there were many small children in attendance and the funeral was early in the day. One of the best things I remember being sent was a large platter of homemade mini-muffins along with a nice spread of fresh fruits. Though my grandmother-in-law was an older woman, her death was sudden and we had to travel a long way in a short time. The breakfast foods were so nice as it gave our little ones something to eat before the service and it kept well. There were also paper goods that made cleanup easy on the family.
Funeral food isn't always just for the immediate family. Often the family has a houseful of unexpected guests and the food is extremely helpful in allowing the family to mourn and not have to worry with hosting duties.

From Talk

Hospital Food

I work in a hospital and honestly the cafeteria food can be quite tasty. It can be awful now and then as well. As an employee, I find the meals I eat at work to be a good value for the money. I was also a patient there twice over the last few months and found the food served to me as a patient to be vile. I suppose it was the bland/liquid diet I was put on to ease me back into eating after having surgery, but honestly, brown water, supposedly broth, didn't work for me.

From Talk

Food that Freaks Me Out!

Fresh produce grown in Mexico skeeves me to no end. We lived on the Texas/Mexico border and I know what they did to the river. They water their crops with that water and sell them to US grocery distributors. E. coli anyone?

From Talk

What should I do with 10.5 lbs of brisket...

I like to have frozen cooked brisket on hand for easy weeknight meals or weekend lunches. I put a 3 pound one, fat side up, in the crockpot, cover with two tablespoons yellow mustard and a dry envelope of onion soup mix (now that we eat better, a sliced onion and some good quality beef bouillon). Cook overnight, pull all the fat off and discard, then chop or slice and add some juice back. I freeze it and it makes delicious sandwiches or goes great on a baked potato.

From Talk

Your fave cheeseball recipe

I take this one to the hospital (I work there) everytime we have a potluck of late night snacks. There is never any left.

Friona Cheeseball

2-8oz pkg cream cheese
1 envelope dry Ranch dressing mix
1 cup chopped chicken (canned white meat is good)
Toasted Chopped Pecans
Dry Parsley

Mix cream cheese, Ranch dressing mix and chicken. Place in plastic wrap and chill until moldable. Roll into a ball or flattened disc, then cover completely with an equal mixture of pecans and parsley. Serve with toasted baguette rounds.

From Talk

Easter 2009: What are Your Plans?

Jerzee and others who are making coconut cake, is this the one that must sit in the fridge for days prior to eating? Either way, is there a recipe? TIA

From Talk

Have higher food prices affected food bloggers?

I do have a large family of big eaters, so prices have affected us. I won't give up buying milk at Publix (with no antibiotics/hormones) but I do buy a lot less fish and meat. Instead, I look for the best buy for our dollar. I bought 30 pounds of sirloin yesterday because it was on sale for $1.87/lb. for a whole sirloin tip. The butcher ground half of it and the rest was sliced into steaks. That was a big expenditure on the front end, but will keep up in lean beef for the summer! I think we will continue to work on doing more with less.

From Talk

What's for dinner tonight - 10/5?

Parsnip and carrot fritters with ginger and red onion and a bulgar pilaf with steamed broccoli, onion, garlic, chilli and turmeric.

From Talk

What's for dinner tonight - 10/5?

Comfort food... English toad-in-the-hole à la Jamie Oliver with turkey sage sausages from my local butcher, and served with onion gravy.

From Talk

What's for dinner tonight - 10/5?

Meat loaf, Mashed potatoes and green beans. Also some fruit salad for desert. Bye summer.

From Talk

What's for dinner tonight - 10/5?

Tailgate party tonight.
BBQ chicken, ribs and bratwurst, potato salad, coleslaw, and all the fixin's

From Talk

What's for dinner tonight - 10/5?

Pumpkin leek soup, recipe from this web site last week, very tasty! Roasted garlic butter and toasted bread on the side. Yummy!

From Talk

What's for dinner tonight - 10/5?

we had roast chicken, roast butternut squash with garlic and sage, and brown rice. oh, and a couple of glasses of red wine.

From Talk

What's for dinner tonight - 10/5?

It is finally cooling down here in Southern California, so I'm getting in the mood for "Fall" food. I'm making pumpkin black bean chili, but substituting fresh steamed kabocha squash for the pumpkin.

From Talk

What's for dinner tonight - 10/5?

FAmily had an eye roast with red wine reduction, buttermilk mashed potatoes, and ceasar salad. Me, munchos and white bordeaux! Don't ask!

From Talk

What's for dinner tonight - 10/5?

yakisoba with red bell peppers, brussels sprouts, yellow squash, and spinach.

From Talk

What's for dinner tonight - 10/5?

oorg, have just finished mine. macaroni with jarred spaghetti sauce (Newman's marinara).

From Serious Eats

Cook the Book: 'Gourmet Today'

Thank you for participating, and congratulations to our winners:

Louisa
Jilly
leighana
Michael Z
gramvo

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'Gourmet Today'

I received The Joy of cooking as a wedding present. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'Gourmet Today'

my first cookbook was one i got from school...it was with all the students favorite recipes...

From Serious Eats

Cook the Book: 'Gourmet Today'

It was a Strawberry Shortcake cookbook that had recipes for sandwiches and other easy recipes.

From Serious Eats

Cook the Book: 'Gourmet Today'

it's actually kind of sad. My freshman year of college I worked at the corporate HQ of Fanny Farmer candy shops and for our Xmas bonus we all got a copy of the new Fanny Farmer cookbook ..... so my first cookbook was the Fanny Farmer cookbook.

From Serious Eats

Cook the Book: 'Gourmet Today'

Better Homes And Gardens, but I grew up with my mom's Betty Crocker cookbook.

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook was Betty Crocker's. It had all the basics and I still own it today.

From Serious Eats

Cook the Book: 'Gourmet Today'

A collection of recipes that my mom made based on my observations

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook was one from our church. I know, not top quality. I rarely turn to cookbooks as a new cook because of the vast information on the internet. I would enjoy having a few cookbooks in my collection, though.

From Serious Eats

Cook the Book: 'Gourmet Today'

My Mother in Law got me a 5 ingredient cookbook that had horrible recipes which basically combined 5 canned foods into one dish meals. Revolting.

From Serious Eats

Cook the Book: 'Gourmet Today'

The first cookbook that I ever received was a book of photocopied recipes my grandfather made for me of all the traditional Italian recipes that my great grandma used to make for her family. There are some wonderful recipes in there too. From homemade tortellini, to antipasto that has to sit jarred for a year before you can eat it (to let the flavors meld).

The sad bit is that I rarely use it because so many of the recipes are so labor intensive and large.

From Serious Eats

Cook the Book: 'Gourmet Today'

My now-husband bought me the New York Cookbook when I started college, which turned me on to so many of my favorites today!

From Serious Eats

Cook the Book: 'Gourmet Today'

When I was small, I used my mother's Betty Crocker cookbook. When I married, she gave me one of my own and I use it still, although a host of other cookbooks have joined it on the bookshelves.

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About FeedingFive

Website: http://www.backtothetable.blogspot.com

Location: Thompsons Station, TN

About: Former caterer/personal chef/cooking show host, now a working mom of five. Trying to get the best food for the best price. Looking for free maid service!

Favorite foods: Avocadoes, shrimp, Thai and Fat Mo's Catfish Sandwiches!

Last bite on earth: Mexican avocadoes, halved and filled with shrimp mixed with fresh pico de gallo, sour cream and cilantro. Fresh tortilla chips on the side and icy cold Dos Equis to wash it down.