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Mixed Review: Crate and Barrel Jalapeño Lemonade vs. Homemade
Use to reconstitute lemonade concentrate with vodka instead of water; back in college.
have a love/hate affair with fresh squeezed lemonade. Grandmere use to make gallons of it for family picnics, and I was the one doing the reaming with an old-fashion glass lemon reamer. It was the mid-60's and grandpere owned a lemon grove as part of a business deal.
I don't go there, because I can't eat the food
Ramen Cabbage Salad
INGREDIENTS (Nutrition)
1/2 large head cabbage, coarsely chopped
1 (3 ounce) package ramen noodles, crushed
1/2 cup sunflower seeds
1/2 cup vegetable oil
3 tablespoons white sugar
3 tablespoons distilled white vinegar
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DIRECTIONS
Toss together the cabbage, noodles and sunflower seeds or almonds.
Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.
What's your favorite ciabatta roll sandwich?
Pulled pork with vinegar barbecue sauce
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Recent Comments | Response to Comments
Dinner Tonight: Chicken Fried Steak with Cream Gravy
I add a heaping teaspoon of Bacon Grease to oil for the flavour! And make the Gravy in a clean pan with bacon grease, cake flour, and half-and-half! Make the roux a medium biege for Cream Gravy.
I've been known to buy bacon to cook down for the fat.
Mixed Review: Crate and Barrel Jalapeño Lemonade vs. Homemade
Use to reconstitute lemonade concentrate with vodka instead of water; back in college.
have a love/hate affair with fresh squeezed lemonade. Grandmere use to make gallons of it for family picnics, and I was the one doing the reaming with an old-fashion glass lemon reamer. It was the mid-60's and grandpere owned a lemon grove as part of a business deal.
I don't go there, because I can't eat the food
Ramen Cabbage Salad
INGREDIENTS (Nutrition)
1/2 large head cabbage, coarsely chopped
1 (3 ounce) package ramen noodles, crushed
1/2 cup sunflower seeds
1/2 cup vegetable oil
3 tablespoons white sugar
3 tablespoons distilled white vinegar
Add to Recipe Box
My folders:
Add to Shopping List
Customize Recipe
Add a Personal Note
DIRECTIONS
Toss together the cabbage, noodles and sunflower seeds or almonds.
Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.
What's your favorite ciabatta roll sandwich?
Pulled pork with vinegar barbecue sauce
Cast Iron Pans: Seasoning Issues
Can't add anything on seasoning but if you stack your pans to store them. Put a sheet of wax paper between pans. It helps prevents rusting. Both of my grandmothers practiced it.
Recipe: Onion Burgers
I'll have to give it try.
My Grandma's Recipe:
One medium onion to one pound ground round.
Peel and coarsely grate onion. Mix with meat and course ground pepper. Grill. cheese, Kaisers rolls and condiments.
She'd get six burgers to a pound of meat. I get three, sometimes four.
Have Cointreau. Now What?
Hennessey Sidecar
1 1/2 oz. Hennessey Cognac
1/2 oz. Cointreau
1/2 oz. Lemon Juice
Combine all the ingredients in a shaker filled with ice, shake well and strain into a cocktail glass.
Have Cointreau. Now What?
A good brandy snifter, a comfy chair by the fire and a window overlooking a snow storm. That's how I like my Cointreau!
Dinner Tonight: Chicken Fried Steak with Cream Gravy
I just made this recipe with cubed steak. I know we've discussed that its probably sacreligious to not use round steaks, but that's what I had on hand! I pounded it a little too thin, but the breading was absolutely perfect. And the cream gravy...yum! I made it with lemony green beans and it was the perfect meal. Does anyone ever make this to eat with grits?
Dinner Tonight: Chicken Fried Steak with Cream Gravy
I too adore COUNTRY Fried Steak. My mother (right out of Sweden) adopted it early and made it for us with bacon as the sauteed starter for the cream sauce. Minute steaks are too thin -- has to be round steaks pounded (my mom pounded with the side of a saucer). One responder above has the best idea--starting it with crumbled sausage. Only a month or so ago, I discovered a breakfast restaurant on Merritt Island (Florida) where I do not have to choose between Country Fried Chicken and (another Southern Food Addiction) Sausage Gravy over Biscuits, for they put sausage cream gravy OVER their wonderful country fried chicken! And you get a big oversize biscuit on the side. My gosh, I think I'll go right over and get it today. Maggy
Dinner Tonight: Chicken Fried Steak with Cream Gravy
I too love this dish but call it Country Fried Steak. My mother used to make it, and always sauteed some bacon as the base of the cream sauce. Living in Florida, it's often on breakfast menus. Then the problem is I have to choose between Country Fried Steak and Sausage Gravy over biscuits--another addiction. Just recently I found the right restaurant on Merritt Island--it serves Country Fried Steak and Sausage Gravy IS the topping--wonderful. Biscuit on the side so I get it all. a new version--best I've ever had out --at a restaurant on Merritt Island. They use sausage gravy for the topping. [I note one responder
Dinner Tonight: Chicken Fried Steak with Cream Gravy
Yes, simplejew....some people call that a cube steak. The one I am referring to is the pre-formed, froen things.
Dinner Tonight: Chicken Fried Steak with Cream Gravy
Sorry, but cubed steak is NOT the same as round steak. Not to be argumentative, but to be authentic CFS, you have to buy a big slab of round steak, have the butcher run it through the tenderizer twice, cut the result into pieces, then proceed. Cubed steak is a pre-formed, frozen and, in my opinion, too thin piece of meat, often time formed from chopped up meat. I know this because my mmother used to worl for Wilson & Co. Meat Processing and cube steaks were one of their products.
Dinner Tonight: Chicken Fried Steak with Cream Gravy
You can get your REAL butcher to put the cuts thru his cube machine. Hence the term - cube steak. Make this stuff all the time. Ate it all the way to Alaska. Only real version in Texas. Many others pre-breaded and frozen Yuk.
Mixed Review: Crate and Barrel Jalapeño Lemonade vs. Homemade
Sounds great and we have a heavy producing Meyers lemon tree! I'm pooin in tall cotton.
Recipe: Onion Burgers
The Hamburger Inn in Ardmore, OK was built and owned by "Hamburger" Brown. The original was across the street from the current location which was built in the 50's. While he didn't invent the onion burger I can tell you that my friends and I ate there every day of our high school days from 1962-1965. Whenever I am in Ardmore, I stop there for lunch.
One note. You should add pickles to the burger.
What's your favorite ciabatta roll sandwich?
Grilled portobello mushroom, a thick slice of fresh mozzarella, wilted spinach and balsamic vinaigrette.
DROOL.
What's your favorite ciabatta roll sandwich?
Hot sopressata, ham, provolone, roasted red peppers, fresh basil, thinly sliced red onion, capers, olive oil, red wine vinegar, oregano, S&P.
I also like ciabatta rolls with nice hot kielbasa, cheddar cheese and mustard.
Great, now I'm hungry.
What's your favorite ciabatta roll sandwich?
One of my favorite sandwiches of all time is a sandwich from Beyond Bread in Tucson, AZ. According to the menu, it's roasted turkey, anaheim chiles, cilantro, celery, red onion, chipotle chiles, mayonnaise and sour cream, served with tomato in a wheat pita. They used to serve it on ciabatta, and I still ask for it this way. DELICIOUS.
What's your favorite ciabatta roll sandwich?
@whatseatingme...Hmm. Though I am an avid supporter of muenster in general, I would say it would change the mood of the sandwich from "Pizza/Italian" to more of a "Best Grilled Cheese Ever." In this case, you'd want to scrap the basil, keep the tomato, and add your other fav grilled cheese accessory, such as good ham or bacon.
What's your favorite ciabatta roll sandwich?
Any sandwich on a ciabatta is a good sandwich to me, minus raw tomatos, liverwurst or any offal at that.
What's your favorite ciabatta roll sandwich?
savecara,
I got out some fresh spinach to make a pizza sort of one and realized I used the last of the mozzerella earlier! I wonder if muenster would work?
hungrychristel,
Was that one plain,toasted or grilled? It sounds good.
donnie and boomer53,
I wish I had some pork here right now.
I'm down to one roll now, and I have to save it to make my wife a sandwich later. If I had more rolls, I think I would make a Monte Christo type one for dessert.
Thanks again everyone!
What's your favorite ciabatta roll sandwich?
@donnie, that sounds so so delicious.
What's your favorite ciabatta roll sandwich?
Mozz, tomato, basil, maybe some fresh spinach, evoo. The mozz must be fresh, and the tomato must look like the tomatoes in the picture on the front of the vine tomato seed packet.
What's your favorite ciabatta roll sandwich?
@whatseatingme - Your sandwich sounds like it would hit the spot! I particularly love your addition of rosemary with the ham and then grilled. Sounds spectacular...
Cast Iron Pans: Seasoning Issues
I scrubbed them with hot water and Kosher salt. Then I liberally applied shortening to them and put them in the oven at 250 for two hours. They have developed an even coat. It's my understanding that they will blacken with further use.
Have Cointreau. Now What?
Thanks Cybercita! I bought some red and white heart-shaped ramekins for Valentine's Day but had not decided what to do with them....... I will now wonder no more... The Strawberry Pots de Creme will work out perfectly... Thanks again!!!
Have Cointreau. Now What?
Another great brunch idea -
Put about a teaspoon of Cointreau to the bottom of a champagne flute, maybe a splash of vodka (optinoal) and then fill with Prosecco. Really nice sparkling cocktail instead of mimosas.
Have Cointreau. Now What?
Every year for Christmas morning breakfast, my French stepfather makes crepes and we drizzle Cointreau on them. Perfect.
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I add a heaping teaspoon of Bacon Grease to oil for the flavour! And make the Gravy in a clean pan with bacon grease, cake flour, and half-and-half! Make the roux a medium biege for Cream Gravy.
I've been known to buy bacon to cook down for the fat.