my mom loves lasagna with zucchini. it's tolerable. i like it with meat the most, ground beef to be precise. i don't like sausage in lasagna.
my mom loves lasagna with zucchini. it's tolerable. i like it with meat the most, ground beef to be precise. i don't like sausage in lasagna.
thank you guys im 2 courses in already and i still have a month to go! keep the help coming i apprciate it
This thread is making me hungrier than I already am and I'm just eating Maruchan Instant Lunch right now.
Anon say I.
nothing wrong with that 12349865 diffrent ways to make that man. everyone has a diffrent way of preparing haha eggs, broth, not broth so on so on
HEY! i have something for you you said you like stir fry so i thought this up for you maybe you will likes!Originally Posted by feel the illinoise!
<TABLE border=0><TR><TD colSpan=2>
feel the illinoise! pineapple chicken stir fry:
</TD></TR><TR><TD>1/2 lb</TD><TD>Boned chicken</TD></TR><TR><TD></TD><TD>Cornstarch</TD></TR><TR><TD>1 lb</TD><TD>Pineapple tidbits (drained)</TD></TR><TR><TD></TD><TD>Sesame oil (optional)</TD></TR><TR><TD>1 ts</TD><TD>Brandy</TD></TR><TR><TD></TD><TD>Peanut oil</TD></TR><TR><TD>1 ts</TD><TD>Soy sauce</TD></TR><TR><TD></TD><TD>Chicken broth or stock</TD></TR><TR><TD>1 ts</TD><TD>Sugar</TD></TR></TABLE>
Instrucions for you!
Cut chicken into thin slices.
Heat several tablespoons of oil in bottom of wok.
Add pineapple, several dashes of salt and enough broth to cover.
Cook for 1 minute.
Add chicken and cornstarch, diluted in water, to make a thick paste, sesame oil, brandy, soy sauce and sugar.
Cook for 2 to 3 minutes, stirring constantly.
yum! can i substitute anything for the peanut? i am deathly allergic to peanuts.HEY! i have something for you you said you like stir fry so i thought this up for you maybe you will likes!
<table border="0"><tr><td colspan="2">
feel the illinoise! pineapple chicken stir fry:
</td></tr><tr><td>1/2 lb</td><td>Boned chicken</td></tr><tr><td></td><td>Cornstarch</td></tr><tr><td>1 lb</td><td>Pineapple tidbits (drained)</td></tr><tr><td></td><td>Sesame oil (optional)</td></tr><tr><td>1 ts</td><td>Brandy</td></tr><tr><td></td><td>Peanut oil</td></tr><tr><td>1 ts</td><td>Soy sauce</td></tr><tr><td></td><td>Chicken broth or stock</td></tr><tr><td>1 ts</td><td>Sugar</td></tr></table>
Instrucions for you!
Cut chicken into thin slices.
Heat several tablespoons of oil in bottom of wok.
Add pineapple, several dashes of salt and enough broth to cover.
Cook for 1 minute.
Add chicken and cornstarch, diluted in water, to make a thick paste, sesame oil, brandy, soy sauce and sugar.
Cook for 2 to 3 minutes, stirring constantly.
as for the courses... what about thai salad or an asian salad? my mother recently loved this salad that had cabbage, carrot, green beans, etc with a lime sauce. it's kind of a unique salad. it also had almond slivers, which i also cannot eat! but it might clean the palate more? or umm... what else. i really like an assortment of color. green, orange, purple, etc... it's all amazing.
yum! can i substitute anything for the peanut? i am deathly allergic to peanut[/quote]
ya use olive oil do not use extra virgin it burns really easy and has a tendency to have a bitter flavor all though it is better for you.....bleh j/k
One, I would LOVE to go to culinary school. Hands freaking down I love to cook.
I'm about to make some beef stew at 3:30am!
Either way...
One my favorite things is steak, Bacon wrapped fillet mignon to be specific. Now while some people just like to pan fry or... even bake it. =/
I love it when it's been taken over by a marinade of Worcestershire Sauce, Garlic salt (LIGHTLY), Rosemary, a slightly spicey mix basically like your conventional seasoning salt.
But instead of the basic pan-fry it can either be done on a flame grill (for added smoked flavor) or on a grill pan.
Basically, it's Worcestershire sauce first, then flipped on a layer of garlic salt, rosemary, and the seasoning salt.
When it's put on the grill pan or even the flame grill, the areas that are cooked by the grill have a somewhat crispy and wonderful flavor. Alot of people don't look forward to eating the "crust" that was made from some grilled foods, but the combination of spices and juices that were grilled make the person look forward to eating the "crust".
Now if my boyfriend would go clean the pot I could start making some beef stew.
i agree with you so much so much is lost because of peoples minds! but! if you do cook the steak with just salt and pepper ok and saute it in a pan i know you were a little against it and none of your methods are wrong they all taste great but instead of marinating it try and cook it in the pan and add your marinande to the hot pan and do what is called "deglazing" with your marinande and make a sauce alot of the time you can reduce these ingriendents on low heat in the steaks natural Jus which will thinken it on its own. just a htought to try but all of your methods create tasty tasty meals :D
i agree with you so much so much is lost because of peoples minds! but! if you do cook the steak with just salt and pepper ok and saute it in a pan i know you were a little against it and none of your methods are wrong they all taste great but instead of marinating it try and cook it in the pan and add your marinande to the hot pan and do what is called "deglazing" with your marinande and make a sauce alot of the time you can reduce these ingriendents on low heat in the steaks natural Jus which will thinken it on its own. just a htought to try but all of your methods create tasty tasty meals
Well that's the great thing about cooking and creating dishes, there's -always- room for a new method of cooking!
That's actually a very good idea, I'll try that next time I go meat shopping!
3RD COURSE2ND COURSE
Warm Salad of Braised rabbit, Wild mushrooms (Sheetakes oysters etc) Mache (type of green), Shallot Confit, with tarragon dressing served with a 2005 Flora Springs Sangiovese
this is also a 100$ a person dinner i am putting together all of your ideas will be taken into considerration and changed around i have to also match it with the wines that are being supplied HEADACHES lol
Indiana Duckling with a Pomegrante Lacquer, Caramelized Endive, crispy duck cracklings with 2004 Flora Spring Estate Cabernet Saunvignon
let me know opinions
I'm not to much of a fan of Duck, I had it once in a fine resturant but.. meh.
Is there going to be any lamb on the menu? Lamb is great. <3
I love grilled chicken on pita!
Lasagna
Turkish delight is like an orgasm in your mouth. :D
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