hungryheart - I think she means she mixes it, and let's it cool before eating...
Well Bettb...you don't DRINK the copper penny marinade, so you really aren't getting that much oil, LOL!
Katyc - have you ever made copper pennies? Old southern dish...love it! Keeps in the fridge for several days and gets better each day IMHO. Kinda like a pickled carrot.
2 lbs carrots – sliced round like little orange pennies
1 cup celery – sliced
2 onions – thinly sliced
1 green pepper – thinly sliced
1 can tomato soup – approximately 10 oz size
2/3 cup sugar
2/3 cup vinegar
½ cup salad oil (olive oil is nice)
1 tsp Worcestershire sauce
1 tsp prepared mustard
1 tsp salt
Black pepper – to taste
1.Cook carrots until tender but do not overcook.
2.Drain carrots well and mix with celery, onions, and green pepper.
3.Place remaining ingredients in a pot and heat until just boiling.
4.Pour red cooked mixture over carrots and vegetables.
5.Refrigerate for 12 hours before serving.
Copper pennies will keep for 4 or 5 days. That's assuming that they aren't all eaten during the meal.
Funny you should mention Paula Deen...I believe this is exactly the dessert that the comedianne Kathy Griffin made on her show when she visited with Paula Deen (spent the weekend in Savannah with her - hilarious)....Gosh..I'll probably be beaten just for mentioning that I saw Paula on TV....it was an accident..honest!! (Which is worse, Paula or Kathy? LOL!)
He's a comedian...it's suppose to be FUNNY, not serious!
I made this today..wow it's great...it was even better when I added a tablespoon of MAYO...(*grin*)....
Um....@sticky wicket...."miracle whip doesn't need refrigeration"...?
I'll have to check my jar at home...but I think you're wrong on that one...
And I have to say it...I love mayo AND Miracle Whip...they both have their uses...I grew up on Kraft Mayo (I think they changed the recipe or something)...briefly tried Hellmans (really TRIED to like it) and now am a Dukes fan all the way.
I'd pay $26 for a dry aged ribeye...why not a burger made from it? Heck, I'd pay that much for the FRENCH FRIES...they sound awesome too!
The thought of the soft textured eggs with the slightly crispy asparagus tips is very appealing to me...no soft mushy spears or tips for me thank you! I often saute onion and mushrooms with butter and wine (season w/salt, pepper and bitsy bit of crushed red pepper flakes, cayenne or cajun seasoning)...then add sliced asparagus just for the last minute or two...then toss in my favorite hot pasta and some cheese (parmesan, asiago, romano - or a combo) with a bit of the pasta water...toss in the skillet a bit...mmmmm...Plate it on top of a bed of baby spinich and arugula, top with a really soft poached egg...divine!
Guldens Spicy Brown Mustard...or just good old yellow mustard...start with just a tad..and add until you taste the tang.
I think it would be easier to just freeze cheesecake.
I admit I know next to nothing about peppers...and I've never even heard of this variety so I don't know how large they are...but could you 'pickle' them (for lack of a better term) like those bottles of "Pick-a-Peppa"? I think they just put them in a bottle,and pour the vinegar over them...then you use the vinegar to flavor your foods (keep it replenished over the tops of the peppers - and keep it refrigerated). You could cut them and take the seeds out (to grow, sell, trade) and keep the rest in the vinegar...makes one pepper go a long way!
Wow...what a great site!
If you don't like beans...try adding diced zucchini...and a spoonful or two of 'instant mashed potatos' to thicken it up a tad.
Gosh! Sounds like you all should start up a SWAP MEET...just swap stuff around! I'll start...whoever it was who has the Raclette that they don't want...just send it to me!! I'm sure I have something you might want!
I was reading one of the related articles and found the following address listed for his daughter. If you would like to send a condolence card, you can send it to her at this address that was listed in the MSNBC article written when he was interviewed by one of their writers -
(Ruth Ades Laurent in care of the restaurant her family owns)
Ruth Ades Laurent
La Ripaille Restaurant
605 Hudson Street
New York, NY 10014
Better than Bullion...yep....that's the way to go. I hardly ever make homemade stock..and I'm not afraid to say it..."I'm Lazy"....there I said it! Mostly at Christmas/Thanksgiving cause the turkey carcas and all the vegetable snippets I just can't waste! I always freeze it in ice cube trays and then transfer them to Freezer bags. They take up less room that way, and I can throw them in the saute pan to 'deglaze' it and it makes a great sauce base. My problem is, I usually end up throwing some out, just because I can't use it all up before it passes it's 'freshness' date? (How long can you keep frozen stock anyway?) I live in a VERY warm climate, and we don't do homemade soup very often. I wish I had a Trader Joes or a Whole Foods around here. *sigh* I feel like I'm missing out on some great food experience. We used to have a Wild Oats, but they got bought out by some other 'natural foods' place and they ended up just shutting them down *wah*....I always 'doctor' up my stock anyway..but the great thing about BTB is that I can use the smallest bit on the tip of a spoon to add to sauces, etc. to give them a boost of flavor and no waste of a half can or pack of stock in the fridge! Keeps forever, and tastes fabulous! The Better than Bullion Beef Stock is great too...as well as the Ham Bullion and Lobster Bullion too! Whenever I cook a beef roast in the Crock pot I sprinkle with a pack of onion soup mix and a cut up a stick of butter and place on top - the resulting juices (that aren't used that night for Au Jus) are strained, chilled, fat skimmed, thinned with some water and frozen in cubes - mmmm good!
My mom would typically say..."Are we eating SUPPER at home, or are we going out to DINNER tonight?" So we kinda had that 'dinner is a more formal thing' going on also. We always ate at 5:30 when my Dad got home, but I don't even get off work now until then...when I get home (6:00) I start the meal and it's usually on the table by 6:30 - 7:00...
When we go out to eat with friends, etc..it's usually a 7:00 or so timeframe...but when we don't get to eat until AFTER the show (I sing in a band) we eat at 2AM! ha!
Doesn't Cooking Light usually print the nutritional info? I'm so laaaazy...
No one will probably ever see this comment...but I crush The Hot & Spicy Cheez-its crackers, and layer it throughout mine...then top it too...OMG...sooooo good
McCormick has a new ground pepper out called "Smokehouse" - so if you don't have a smoker, just add some of that to the spice mixture, and roast in the oven...bet it would be just as good...
I love these cookies...delicate and chocolate! And taste just like the top layer of a brownie...mmmm
My Mom and Dad had a terri-poo named Shasta (like the soda) - but it really meant "she-hasta" be walked and "she-hasta" be fed...etc...
I had a cat named Kibbles and one named Bits (Kibbles & Bits ya know) but we called them Kibby and Bitty...
WAY!! Love it in my deviled eggs...
Ok...and try this..it's been around forever so I'm sure you have heard of it.
Spicy/Sweet/creamy - it's got it all!!
1/2 C. apricot preserves
1/2 C. pineapple preserves
1/8 C. horseradish, drained
1 1/2 T. dry mustard (I use Guldens Spicy Brown Mustard to taste)
1/2 tsp. pepper
8 oz. block cream cheese
Combine apricot preserves, pineapple preserves, horseradish, dry mustard and pepper. Place cream cheese block on serving dish. Top with enough Hot Jezebel mixture to cover completely.
Serve with crackers. Store remaining mixture in refrigerator for later use.
It's my DIL's favorite appetizer!
My mom used to make something like this for me when I was home sick with a cold...she would toast a piece of bread and heat up some instant chicken consomme (not just bullion) - then put the "over-very-easy" or "sunny side up" egg on top of the toast and pour the consomme on top...wow..it was really good and so fast. Sometimes, when I can't think of what to fix for dinner, I make it the main entree and sautee or steam some veggies (mushrooms, asparagus, peas or whatever) to go along with it...very fast, very good...
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