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orchid-about the puffs, it sounds as if you may be not cooking long enough or cooling them right. you have to open them up-either a nice size hole or cut the tops off to let the steam out. get back to me.
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Hmm lets see..<p>Le Grilled Cheese (its french!) Take two peices of bread butter them fry in pan on med high heat till golden brown flip and fry other side add cheese.<p>*hint: If you burn it just called it blackened grilled cheese its even MORE gourmet...<p> Woohoo! HI<p> Kidding, I'll add something more substantial later, really!
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<blockquote><font size="1" face="Verdana, Arial">quote:</font><hr>Originally posted by HangingIn: Hmm lets see..<p>Le Grilled Cheese (its french!) Take two peices of bread butter them fry in pan on med high heat till golden brown flip and fry other side add cheese.<p>*hint: If you burn it just called it blackened grilled cheese its even MORE gourmet...<p> Woohoo! HI<p> Kidding, I'll add something more substantial later, really!<hr></blockquote><p> Now wait a min ... you place the cheese between the bread AFTER you grill the bread, I DON'T THINK SO. That's not what they taught me in Gourmet school.<p>And BTW: Mayo in this recipe is a whole lot better than butter.
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very funny hangin--but i know you can do better. there has to be something you cook that is not blackened. yes i remember the chicken.
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come on guys-i take a nap and this thread goes nowhere--BUMP!
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Hey Chef Nikko,<p>We are slow cookers....K? LOL!! [img]images/icons/grin.gif" border="0[/img] <p>Give us time. Can't type and cook at the same time. For me the 'puter is in another room!!!! [img]images/icons/grin.gif" border="0[/img] <p>L.
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Well... my oven started leaking gas and has been out of commission for the last two weeks... (a new one will be delivered tomorrow !!!)<p>Now... you're thinking GREAT... Cali's going out to dinner!!! NOPE! It is too close to the end of the month ... we've only gone out a couple of times...<p>So... I borrowed my father-in-law's standing George Foreman grill (the BIG one)... so far, I've baked a couple of chickens, made swiss steak, meatloaf... salmon croquettes... even a pot roast! oh, and the usual grilled fare... <p>get some plastic cooking bags (made by Reynold's) put together your favorite recipe... crank the grill up to 5... put the recipe in a cooking bag and in a glass dish and on top of the grill... takes about the same time as it would in a 350 degree oven, an hour to an hour and a half [img]images/icons/smile.gif" border="0[/img] ... <p>I've now proved to my H that I can cook ANYTHING just about ANYWHERE [img]images/icons/grin.gif" border="0[/img] ...<p>Cali
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Resilient, another really simple idea for stuffing mushroom caps is to just fill them with chunks of gouda cheese and broil til the cheese melts. mmmm they're really good, my DS who doesn't like mushrooms or cheese, loves these! [img]images/icons/rolleyes.gif" border="0[/img]
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Resilient, another really simple idea for stuffing mushroom caps is to just fill them with chunks of gouda cheese and broil til the cheese melts. mmmm they're really good, my DS who doesn't like mushrooms or cheese, loves these! [img]images/icons/rolleyes.gif" border="0[/img]
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Nikko,<p>Well, I am taking a stab at the pork roast recipe today. Thanks for the recipe!! [img]images/icons/smile.gif" border="0[/img] <p>L.
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you are all awesome!
I am going to try this pineapple salmon one this week!
Thanks!
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Nikko,<p>The roast came out great. I had to improvise a bit but still tasted good. My H who is not a real meat lover kinda guy even had 3 helpings. He doesn't like stuffing but I thought it tasted good. He ate some of it so that is an accomplishment in itself. <p>Got bananas getting too ripe so gonna make some Hawaiian banana bread today. <p>May give the tiramasu dessert a shot later this week. Oh yea, Sheryl's beans are next on the list. <p>Keep those recipes coming!! [img]images/icons/grin.gif" border="0[/img] <p>See ya!!<p>L.
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dear orchid- so glad you tried the roast-improvising is great. we all do that-thats how i got some of my best recipes. if you all need any other just ask. i love to cook and share recipes. most of mine are easy-some a little more complicated. lets keep this going.
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