Author Topic: join the new challenge  (Read 14625 times)

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Offline bestofour

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Re: join the new challenge
« Reply #25 on: Jul 11, 2016, 10:15:18 PM »
I like vege spring rolls too.

Offline duh

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Re: join the new challenge
« Reply #26 on: Jul 21, 2016, 07:53:21 AM »
I made a baked mac & cheese.  It came out hard as a rock.  I'll have to work on that.

Offline bestofour

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Re: join the new challenge
« Reply #27 on: Jul 21, 2016, 08:17:16 PM »
Did you figure out why?  I love mac & cheese.

Offline duh

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Re: join the new challenge
« Reply #28 on: Jul 22, 2016, 08:36:49 AM »
to much cheese not enough milk would be my first thought.

Offline duh

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Re: join the new challenge
« Reply #29 on: Aug 18, 2016, 04:42:24 AM »
I bought some of the managers special at food lion.  It was asparagus wrapped bacon with a garlic herb butter.  Turning on the oven wasn't easy in the heat but the dish was worth it.  Very good.  I wrote down the recipe and the ingredients so that I can make it myself next time.

Offline bestofour

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Re: join the new challenge
« Reply #30 on: Aug 24, 2016, 07:52:23 PM »
have you ever roasted heads of garlic?  Saw it on Martha Stewart.

Offline duh

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Re: join the new challenge
« Reply #31 on: Aug 25, 2016, 08:13:41 AM »
i never have.  it sounds very tempting doesn't it.

Offline Tina

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Re: join the new challenge
« Reply #32 on: Aug 25, 2016, 08:22:30 AM »
Roasted garlic is delicious.
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Offline bestofour

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Re: join the new challenge
« Reply #33 on: Aug 26, 2016, 01:37:48 PM »
Cut a thin (1/4-inch) slice from the top of each head of garlic; discard. Place garlic in a small baking dish. Drizzle with oil.  Sprinkle with thyme. Cover with parchment paper-lined foil or just plain foil; roast garlic until soft and golden, about 1 hour and 15 minutes.

Offline Tina

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Re: join the new challenge
« Reply #34 on: Aug 26, 2016, 01:45:14 PM »
Scoop out the garlic with a butter knife and spread it on toasted french bread and eat. Luscious and smooth.
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Offline duh

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Re: join the new challenge
« Reply #35 on: Aug 27, 2016, 06:21:16 AM »
So you don't peel the garlic before cooking?

Offline Tina

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Re: join the new challenge
« Reply #36 on: Aug 27, 2016, 10:10:15 AM »
No, and you don't remove the root end. The peels do soften a little but remain and sort of move out of the way if you use a spoon or butter knife to scoop the roasted garlic out. Or you can pick up the whole thing and squeeze out the innards for a recipe.
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Offline duh

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Re: join the new challenge
« Reply #37 on: Aug 28, 2016, 05:13:04 PM »
Ok, Friday is payday and I plan to go grocery shopping I'll put garlic on the list. 

Offline Tina

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Re: join the new challenge
« Reply #38 on: Aug 28, 2016, 06:43:05 PM »
Before you roast one look up a video online. I think you'll like it and its simplicity.
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Offline duh

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Re: join the new challenge
« Reply #39 on: Aug 31, 2016, 08:12:20 AM »
Turkey breakfast sausage, UGH!...just my opinion.

Offline bestofour

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Re: join the new challenge
« Reply #40 on: Aug 31, 2016, 10:42:22 AM »
never tried the sausage but I looked at turkey bacon in the store and there's not much of a reason to change from pork bacon.  I don't remember exactly but I think the turkey actually had a tad more saturated fat and it cost more.  Go back to the sausage you like.

Offline duh

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Re: join the new challenge
« Reply #41 on: Aug 31, 2016, 06:18:26 PM »
I didn't like the turkey bacon either.  For someone who loves turkey i'll keep it sliced.

Offline duh

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Re: join the new challenge
« Reply #42 on: Oct 28, 2016, 04:17:32 PM »
I just tried the honeycrisp apple.  I didn't like it.  It has a medicinal under flavor which I find objectionable.  Has anyone else tried these?

Offline Tina

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Re: join the new challenge
« Reply #43 on: Oct 28, 2016, 08:15:06 PM »
Yes, they are not my favorite either.
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Offline duh

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Re: join the new challenge
« Reply #44 on: Oct 29, 2016, 07:09:41 AM »
I've got an ambrosia to try have you had them?  I'm hoping it will be ok.  Otherwise an apple a day is going to be a bad thing.

Offline duh

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Re: join the new challenge
« Reply #45 on: Nov 13, 2016, 05:47:59 PM »
The ambrosia apple was not memorable at all.  The golden delicious even though they were green were good with salt.  The red delicious are not memorable even though I'm eating one right now. 

Make sausage dressing used italian sweet sausage.  Bad really bad.  The sausage turned into little nuggets of hard nothing.  Was I suppose to cook them first or not?  I'm thinking that I shouldn't have.  Please let me know.

Offline Tina

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Re: join the new challenge
« Reply #46 on: Nov 13, 2016, 05:54:35 PM »
I don't know, Tammy.
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Offline bestofour

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Re: join the new challenge
« Reply #47 on: Nov 22, 2016, 01:30:48 PM »
I read a few recipes for sausage stuffing and cooking the sausage is one of the first things that's done in the recipes I read.  Maybe you cooked it too long??

Offline duh

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Re: join the new challenge
« Reply #48 on: Nov 24, 2016, 08:56:09 AM »
It certainly could have been that.  Because I've got no clue.  The ones I read you ended up cooking the sausage until it was browned and I thought that was what I did.  It's ok regular stuffing is good and I can usually do that without messing up. 

Offline Tina

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Re: join the new challenge
« Reply #49 on: Nov 24, 2016, 11:08:39 AM »
I wish recipes were more careful in their wording. Browning does not mean brown. It means with most of the pink gone. You'll often end up with rocks if you actually go for "brown". Cook until it's not raw and will finish cooking in the finished product.
Friends are like bras, close to your heart and all about support

 

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