dear hangin- ok im somewhat back. my dad is home and doing ok, life here is stable for the moment, so ask me the question about lunches again. do you guys have lunch at home, how much time do you have, do you need things that are all prepped in advance, if not at home, what kind of heating device do you have(microwave,stove,etc...) what do you NOT like. taking that out of the equation helps. get back to me.

bump for hangin!! today is my long day at work-wont be home till 10 pm tonight. if i dont get back to you today-ill do so tomorrow. have a good one.<p>[ March 26, 2002: Message edited by: nikko ]</p>

Hi Nikko!
I was just going to post a thread to ask how your father was since I didnt see any updates. How is he feeling? How are you feeling? Don't forget to take care of yourself sometime too! <p>I usually pack lunches the night before or day of. So I have enough prep time for most things. If you have suggestions for hot or cold, that would be very cool! Heating a hot lunch would just be a microwave. What do we NOT like? We both are not picky in the least. Feel free to suggest something different if you can think of anything. <p>What do you pack for yourself, H or the kids for lunches? Do you stick to the standard lunch fare?<p>Stuck in a food rutt =)

hangin- thanks for asking about dad-he's doin ok. hes home-a little dizzy, docs think its from low blood pressure. im going down soon and if i dont start getting answers i know where all my pent up frustrations are going.<p>on to lunch- wll standard fare for us is different than most-wed. nite dinner could be duck l'orange. ill try to keep it simple though.<p>
what im gonna do is suggest things-if any interest you let me know ill give recipe-to list all recipes would take forever,and it may not be something your interested in. here goes-<p>do you like stuffed artichokes-got a great one for that.<p>pasta's-with chicken and a cream suace, with seafood in a scampi sauce, also seafood with a mustard cream sauce.<p>how about shredded beef or pork bbq sandwiches.<p>barbq chicken wrap, fahita wraps, etc...<p>grilled teriaki beef w/rice, or chicken.<p>grilled salmon<p>grilled shrimp over salad<p>zuppa di clams w/crusty bread- white or red suace<p>chicken savoy-yes for all you new jersyites-it is a take off on stretches recipe from the tevern in newark.<p>chicken with onions and peppers<p>onion foccacia, any kind of foccacia!<p>homemade pizza's-fun to put together, together<p>sausage sandwiches<p>how long would you like me to keep going-i could do this for days.....anyone gain any weight yet reading this?????

Nikko..
Mmmmmmmm sounds good. Im hungry.<p>Boy they all sound good. Some I can make okish.
Hmm can you give me the recipies for:<p>Stuffed artichokes
pasta's-with chicken and a cream suace
seafood with a mustard cream sauce.
Shredded beef or pork bbq sandwiches.<p>Maybe Ill stay away from chicken savoy.. maybe its the Jersey food not the water that makes WS' go loco =)<p>Thanks herds!<p>-HI

ok here goes-this is gonna be long. all are relatively easy.<p>artichokes-<p>trim artichokes and clen them-ask if you dont know how to do this- run under as hot a water as your hands can stand and open leaves to clean. in bowl-we are doing 4 artichokes by the way- put 2 cups breadcrumbs-i prefer seasoned. 4-5 tablespoons garlic powder. 1 tsp. garlic pepper-you can use regular if you want. 2 tablespoons oregano. a little salt-i dont add much-i salt when i eat them. mix this all together and with a spoon, spoon it into all the leaves and into the top. put in pressure cooker with 1 1/2 inches water and pour olive oil over the top of them. use enough to moisten crumbs. about 1/4 cup each, maybe more. sprinkle with parmesian cheese and put top on pan. when pot starts "dancing" lower heat a little and cook for about 10 min. turn off heat and let sit for 5 min. carefully open pot and they are done.<p>pasta w/chicken in cream sauce<p>cook any kind of pasta you like.<p>in saute-frying pan-saute 4 cut up chicken breasts into bite size pieces. (use olive oil in the pan) season with pepper. add 1 cup blanc di blanc white whine. good dry white wine. you could also use a macon village. add 5 minced cloves of garlic. squirt of lemon. let cook until liquid is reduced to half. tast and see if you need to adjust seasoning. add salt at this time if needed. seasoning should be strong because cream will dillute taste. add 1/2 to 1 cup heavy cream. let cook for about 5 min. should bubble lightly. it will also thicken slightly. pour over past and done.<p>seafood with mustard cream sauce<p>you can use almost any kind of seafood with this one. lets say 1 lb shrimp cleaned and devained-not cooked, 1/2 lb scallops,if you want to add fillets you can add them too.<p>in saute pan,saute scallops in butter, add 4 cloves minced garlic, saute about 3 min longer and add 1 cup white wine(same as above) add 1/2 tsp pepper and reduce to half. add 3-4 tablespoons good dijon mustard. stir to blend. add shrimp and cook 2 min. add 1/2 to 1 cup heavy cream and cook about 5 min. till thickened slightly. you could put this over rice, pasta, or eat plkain with good bread.<p>shredded pork-this is a goodie<p>1 pork butt roast-bone in or out, doesnt matter,size doesnt matter either-see we keep telling you all that....<p>put roast in large pot, add 1 whole onion peeled, take whole head of garlic and cut in half-top off-add that, 2 stalks celery, 3 bay leaves 2 tbsp. salt 1 tbsp peppercorn and 1 tbsp essence of emeril-they sell this in stores now. cover all ingredients inpot with water. bring to a boil. lower heat to a simmer and cook for about 2 hrs. depending on size of roast you may want to check it at 1 1/2 hrs. when pulled with a fork meat should come off easily. take roast out of water, drain and put in oven on 350 degrees for about 1 hour. when cooled pull meat apart with fork and add your favorite bbq sauce. this can be made in big batches and frozen in smaller servings<p>also the pork itself without the bbq sauce is incredible.<p>beef bbq<p>use a beef brisket. put in baking dish with a little bbq sauce, cover with foil and slow cook on 325 in oven for 2 hours-depending on size maybe longer. meat should be able to fall apart with fork. when cooled shred beef with fork and add bbq sauce. again make big batches and save. bigger batches may take all day to cook-but well worth it.<p>hope this helps-if you have questions about anything ask. i tried to keep it simple but sometimes what i think is simple with cooking confuses people. anything else??? im on a roll<p>oh yeah- the chicken savoy is my husbands favorit.....HMNNNNNNNNN<p>[ March 27, 2002: Message edited by: nikko ]</p>

bump for hangin

Looks Awesome thanks herds! Ill have to make the pulled pork asap [img]images/icons/smile.gif" border="0[/img] sounds great!
Sorry I DO have some questions.. <p>re: the pork, the onion is not cut up at all right? and the celery is whole or chopped or does it matter. Oh what BBQ sauce do you recommend Chef Nikko!<p>Re: the artichokes you clean them by cutting the tips off right? I've only had them once or twice when you boiled them and ate the heart and the tastey part of the leaves, Can you pretty much eat the whole thing after you pressurecook it? Hmm I need a pressurecooker.<p>What is chicken savoy anyway? maybe BS should eat it to gain insight into their WS.. ha!<p>Hey not that you need it, but a site I like is www.recipesource.com it has all kinda of neat recipes, some turned out well, others kinda bad. But it almost anything, even strange ethnic ones.
There is one for wedding dog stew... wierd! First step says to kill small medium dog and burn off hair over hot fire... No lie!
-HI

hangin-yes the onion is whole and so is the celery. this is so good-just make sure you cook it long enough. it should be fallin apart. you could also use country spare ribs in this same liquid. i love kc masterpiece original. its awsome. just started trying the new jack daniels ones-they are also good. as far as testing the meat for doneness-i cut off a piece and try it. it should be very tender.<p>the artichokes- yes, cut off the tips and then cut off the top-so its flat. also cut off stem so bottom is flat and stands up on its own. as far as eating- eat same way as youve done in the past,the only thing not edible is the furry choke in the middle. make sure you scoop that out when you get down to it. the heart is wonderfull.<p>i may try that dog recipe....eeewwwwww!!!!<p>any other questions and recipes just ask... having a big dinner tonight-hot dogs!! see i cook normal too. actually kids are having dogs-husband and i are having stuffed flounder with a lobster stuffing. i know im gonna gain my weight back--help!!!!!

bumpity bump bump for hangin--in a good mood-husband coming home early tonight.

Thanks again Nikko
Very cool Ill have to stop on the way home tommorow and the stuff to make the pork!!
mmm fatty food.<p> [img]images/icons/smile.gif" border="0[/img] <p>-HI