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alwayslearning

  • Location: San Antonio, Texas

Cooking Light's Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

This sounds really tasty - will be making it this weekend.

Ideal PB&J Anatomy

@sadiepix - Yes, my mom made PB on one side and butter & grape jelly on the other side. Then again, my mom put butter on any sandwich she made - still does.
I like it when I would take the sandwich to school in the Glad sandwich bag (the fold over kind) and the side of the bread with the jelly always looked kinda translucent with the jelly showing through. Good memory!

Cook the Book: 'Salad as a Meal'

One of my favorite old-fashioned meal salads is macaroni salad (celery, scallions, capers, mayo) with some added cooked salmon. I could eat the whole bowl some days!

Weekend Book Giveaway: 'Roadfood'

Big Time BBQ - Chattanooga, TN....rib heaven!

Foods everyone seems to like but you just can't get into....

Cook the Book: 'At Elizabeth David's Table'

Julia, Pierre Franey, Ken Hom.

10 of Our Favorite Pancakes in America

What? No mention of the Magnolia Pancake Haus in San Antonio? They also serve the best applewood bacon with their pancakes.

meatloaf madness

Gr beef and gr pork mix, 1 egg, Swiss cheese, Ritz/Club crackers, sauteed onions, chili sauce/br sugar glaze on top.
Freakin' delish sandwiches the next day.

Recap: Top Chef All-Stars, Episode 8, Italian Throwdown

@lucylew - You're not the only one. I thought Dale's dish totally missed, and he seemed out of his element. I always want to give some credit to any dish that has at least one redeeming part - re Isabella's sauce. According to the judges' chatter, Dale's dish was a loser all around. After seeing the face Lorraine made when talking about it, I thought for sure he was out.

Go Carla!

The Worst Recipe I've Ever Seen....

Where the heck did you find this atrocity?

What? No commentary on The Minimalist?

Add my so-what to @therealchiffonade, @AJ and @thelizlemon - I think he is overrated, and like the others, I gave up on his recipes. They just didn't work for me.

Looking for a Tex-Mex style appetizer that is not a dip....

I always liked these and they make a ton:
Creamy Chicken & Jalapeno Nachos
From “The Silver Palate Goodtimes Cookbook” - make ahead and bake at serving time.
Makes 72 nacho wedges.

1 whole (2 breast halves) boneless, skinless
chicken breast, poached , and diced or shredded
12 oz cream cheese, room temperature
2 jalapeno peppers, seeded and minced
3 TBL finely cholpped red onion
2 cloves garlic, finely minced
1 tsp ground cumin
1 tsp chili powder
1-1/2 cups grated Monterey Jack cheese
salt & pepper to taste
6 medium-size pita, each cut and separated
into 2 rounds

Combine all the ingedients except the pita
bread in a large bowl and beat with an
electric mixer until blended.

Spread each pita round with one-twelfth of
the filling. Place on cookie sheets and bake
at 375F until puffed and bubbling, 5 to 7
minutes. Immediately cut each into 6
wedges and serve in a napkin-lined basket.

Kind of gross, and I probably shouldn't eat it, but can't resist

Anchovies on saltines - my sodium req for two weeks
and
Kraft Limburger spread (in a little jar - can't find it around much) scooped with Fritos. Hey, don't knock it until you've tried it :-)

Split pea soup

Best recipe I've found (and still use) is the one in the OLD Joy of Cooking. And it uses dried split peas.

Recap: Top Chef All-Stars, Episode 6, Gone Fishin'

I loved Dale's remark about Angelo looking like a mermaid!
Glad Jamie's gone - so tired of the whining...grow up, girl.

New Year's Eve Dining at Home

Staying in - just Charlie (the dog) and me.
I like the homemade pizza idea and some Prosecco with a splash of limoncello. Charlie gets homemade dog biscuits from Santa.
Think an old Audrey Hepburn movie will round out the evening...sigh, I love 3 day holiday weekends.
Happy New (adventures in eating) Year, everyone!

Aprons: yea or nay?

I love them as they remind me of my Nanna who taught me a thing or two about cooking.
I always wear one, but they have to have long ties that tie in back and wrap around the front so I can hang a towel from it.

Food-related new year resolutions

Learn how to make a good pie...any flavor as long as it's good.

Cook the Book: 'The Gourmet Cookie Book'

Butter pecan cookies, this time sponsored by Everyday Food...

http://www.marthastewart.com/recipe/butter-pecan-cookies

Stainless Steel skillet - cannot get clean!

If you are putting it in the dishwasher, it might be due to the change in the detergent - no more phosphates.

For what it's worth, I purchased a Tramontina tri-ply saute pan and love it - the best pan I own.

Shameful snackage

Andy's hot fries followed by a couple of squares of 70% Lindt chocolate. For some weird reason, I have to eat sweet after salty and vice versa...

Zapp's Voodoo Chips Are Awesome

I saw the Voodoo chips here Publix in Huntsville, Ala today.

I guess not really regional but I like Target's Archer Farms brand chips...lots of different flavors...very crunchy, slightly greasy and very flavorful.

Cook the Book: 'Around My French Table'

Philadelphia, thanks to my lovely daughter...endless supply of great places to eat.

Honey Crisp Apple Cake

Really like the apple/pineapple combo. This looks good enough to make and take to the testing ground, aka the office.

What's your favorite bread?

I have yet to meet a yeast bread I didn't like.

@kitchenista - Hope I'm right on this...Challenge butter is a brand name of butter...think it has some kind of a deer or stag on the label.

Recipe Goofs - Where are the Proofreaders?

It happened again...and I notice it happening more often.

I was reading a recipe in a Christmas annual put out by an old, very well-known publishing house. The recipe calls for browning one cup of butter and setting it aside to cool, presumably to add to the batter. But the instructions never mention adding it to the batter. I'm a fairly experienced amateur baker and can figure out when to add the butter, but to publish this without those instructions??

Long ago, when I got the first Silver Palate cookbook, I tried their recipe for Pate a Choux. It didn't come out the first time, and I chalked it up to something I did. I tried that dang recipe a couple more times, each time it failed. It has a big X through it now so I don't attempt it again.

What published recipe goofs have you come across?

OK, I'm done with my petty rant for the day.
PS - Apologies if this topic has been offered...I couldn't find it when I searched, but I may have missed something.

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