Lamh Foistenach Abu! Posting from my BlackBerry mobile HQ.
Posted on 03/02/2011 6:03:54 PM PST by MS.BEHAVIN
Lamh Foistenach Abu! Good morning, dennisw
I prefer Frank’s Red Hot sauce. Best I’ve had. My son loves it on eggs. I love dipping fried gizzards in it.
I got one garden dug up last weekend, and have the one in the neighbor’s yard to dig this weekend. My tiller died a couple of years ago, so I’ve been renting one from the local hardware store. Well, it was not working this past weekend, so I dug the dirt by hand.
Lamh Foistenach Abu!
Two or three boneless, skinless chicken breasts
1 Packet of Taco Seasoning
2 cans Rotel Tomatoes with green Chili
Put all in crock pot, cook on low six to eight hours.
Great for tacos, burritos, chimichangas
Nachos, enchiladas, quesidillas, fajitas
Or any Mexican dish.
Warning: It makes a LOT of shredded chicken - but freezes well.
Thanks Kathy!
{{HUGS}}
Trillian’s Cream of Cheesy Potato Soup
1 tablespoon of butter
1 teaspoon of olive oil
1 medium sweet onion, diced
3 cloves of garlic, minced
1 carrot, diced
1 stalk of celery, diced
5-6 medium potatoes, skinned and cubed
Salt and pepper to taste
Enough homemade chicken stock and water to fill pot
1- 1/1/2 cups of half & half or whole milk to taste (you can also use cream if you want)
1 stick of butter and equal parts flour to make roux
2 cups of shredded extra sharp cheddar cheese
1/4 lb of cooked bacon, minced
In a large soup pot (mine holds 18 cups) saute onions in butter and olive oil for a few minutes.
Add garlic, carrots and celery and saute for a few minutes more. Add potatoes and then saute for a few minutes constantly stirring.
Add a mixture of chicken stock and water to taste until the liquid reaches about 1-2 inches from top of pot.
Salt and pepper to taste. Bring to a boil and reduce heat to medium and simmer for 45 minutes.
Stir in milk or cream until well blended.
In a medium saucepan melt stick of butter and slowly mix in flour with whisk. It should form a thick paste.
Slowly start to ladle the soup into the medium pan continuing to mix with whisk until it starts to thicken. Pour it into the big soup pot and continue stirring with whisk until all the soup starts thickening. It should have the consistency between soup and gravy, not too thick.
Add cheese and stir until completely melted. Take off heat and stir in bacon.
Serve with homemade bread toasted in the oven.
I hope this helps, it’s not really exact which is how most of my recipes are since I do it by look, feel and taste.
Turkey stock works well with this too, I usually make some after thanksgiving using the bones.
Yum, that sounds really good. One of my favorite ways to make frittata is with sauted artichokes and parmesan cheese.
The Flyboy and Piper are taking air mattresses and sleeping bags to the new apartment tonight - the furniture arrives some time next week!
**
You all have a good rest of Thursday.
Great recipe Yorkie simple & inexpensive!
Here’s another along that same line....
Southwestern Pork with Red Chiles
INGREDIENTS:
5 dried red chiles, seeded and stems removed
1 cup water
2 Tablespoons vegetable oil
2 pounds pork, cut into 1-inch cubes
1/2 teaspoon fresh minced oregano
1/4 teaspoon garlic powder
Salt to taste
TO PREPARE:
1. Place chiles in a blender with water and blend into a paste. Set aside. If chile paste is too thick, add a little water.
2. Add oil to skillet and lightly brown pork. Add chile paste, oregano, garlic and salt to meat. Mix well.
3. Cover skillet and simmer slowly until done, approximately 30-40 minutes.
4. Sauce may be thickened with cornstarch, if necessary.
(I would have to add cumin to both....I LOVE cumin!:)
It's a indoor campout!:)
h!!Arrowhead.....#250
Here is a quick and cheap substitute for the expensive cheeses. Use cheap chunk cheeses from your grocery store, instead of the expensive ones and drizzle a little white wine over the grated cheese. Mix it up in a bowl and let it sit while you get everything else ready. Add the cheese and any wine remaining in the bowl to your sauce, just as the recipe requires. Adding the little bit of wine to the cheese makes it taste like you used the expensive cheese.
Lamh Foistenach Abu!
HEY Tomkow what going on with the Chicago Cubs did somebody start fight in DUGOUT yesterday
espn ESPN
Chicago Cubs manager Mike Quade held a meeting to address dugout altercation - http://es.pn/eeXgM7
Well, SOMEBODY’S gotta take over for Zimbrano!
Artichokes work well. But the best way to handle cheese is to sprinkle it over the frittata, not blend it in during the cooking. And I favor Romano, which is from goats and has a stronger taste than parmesan.
I hear fist were fighting in Cubs dugout are Cubs going have mid season meltdown
Now my LA Dodgers they not going anywhere this season I may follow Chicago Cubs sound like they turning into Charlie Sheen soap opera here
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