Not Logged In Log In   Sign Up   Points Leaders
Follow Us    2:17 PM

Message Forum - Read Message

Category: Off Topic > Topics Add to favorite topics   Post new topicPost New Topic
Author Topic: Cooking, share your tweaks on old or new recipes Back to Topics
trugasCA

Champion Author
California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: Apr 18, 2013 10:26:08 PM

l like to know what recipes you have claimed and changed to fit you.
Or maybe you would like to ask a cooking question? Lots of knowledgable people out there just waiting to share.
REPLIES (newest first) Post a Reply
Profile Pic
BayleeBuggy
Champion Author Toronto

Posts:24,059
Points:3,640,790
Joined:Aug 2004
Message Posted: Jun 29, 2013 11:39:40 PM

Tru, I bet that tasted the same - just use bowls and spoons to serve the pie!

I like mixing treats with fruits - like a very tasty PB and chocolate-flavoured ice cream with a sliced banana on top. Good for hot weather!
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: Jun 28, 2013 8:39:06 AM

Thanks Baylee l didn't know that, and l have yogurt. l am looking for stir fry ideas now with the heat.
l made a strawberry pie yesterday to avoid baking, and the power went out and it didn't set in time to share with friends. Ok now tho. l did it and could have used yogurt, but just used jello and strawberries in graham crust.
Profile Pic
BayleeBuggy
Champion Author Toronto

Posts:24,059
Points:3,640,790
Joined:Aug 2004
Message Posted: Jun 25, 2013 11:02:17 PM

For most recipes that call for sour cream, you can just replace it with plain yogurt - it's better for you, and there are lots more uses for the rest of the tub. I like using yogurt and slivered almonds on green beans - now I'm getting hungry again!

Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: Jun 25, 2013 6:52:36 PM

chicken enchiladas...since l am basically a lazy cook l make my enchiladas in 2 easy steps..
cube one half a chicken breast and saute in margerine or oil
take green sauce and pour in a small baking dish (holds 4 full enchiladas)
take a corn tortilla and dip into the sauce, wetting both sides, and put some chicken in it and holding a single sized grater over this grate pepper jack cheese into it and roll up..proceed to next three doing the same. Then grate over all more pepper jack and bake uncovered for 30 minutes.

Easy, and came out hot and delisious. My sour cream was gone so l ate it one that way and drank lots of water. Smile.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: Jun 25, 2013 3:28:09 PM

zzzzzzzzzzzzzzzzzzzz

2 weeks and no one posts so l guess this will die a slow death.

[Edited by: trugasCA at 6/25/2013 3:29:39 PM EST]
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: Jun 23, 2013 1:17:28 PM

I broke down or gave in and bought a dutch oven which will stand temps up to 500 degrees, which my 'no knead bread' calls for .. Then l found my counter top oven only goes to 450 degrees. LOL.
l tried the cranberry pecan loaf and it works really well. The crust steamed properly and got really hard. Great for breakfast this morning. l didn't even let it rise the full 18 hours. l started it at 9 pm and baked it this morning when l got up at 7 a m. Only 10 hours and it was touching the plastic covering. So l went ahead and folded it and let it rest while preheating the oven and baked it covered. As l said it turned out well.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: Jun 22, 2013 3:05:54 PM

today l am marinating beets given to me in exchange for making him a salad. l will use loose leaf lettuce and l have cherry tomatoes and some nicely ripened avacados. Top it off with his beet slices and maybe a hard boiled egg with green onion. Vinegar and oil dressing. He has lemon cukes.

[Edited by: trugasCA at 6/22/2013 3:07:33 PM EST]
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: Jun 16, 2013 6:12:10 PM

Macaroons;
Heat oven to 350 degrees
Spread 3 cups coconut on baking sheet and toast 4minutes, then put
1 cup of sliced almonds on a baking sheet and toast them for 8 minutes
and cool then pulse in food processor til coarsely ground or chop by hand.
Put the almonds in a large mixing bowl andadd the coconut and
1/2 tsp of salt.
Combine 2/3 of cup of sweetened condensed milk with
1 tsp almond extract or vanilla.
Add 2 large egg whites and blend into th coconut mix.
Cover and refrigerate for 20 minutes
Take a little more than a Tablespoonful and puton a parchment paper covered baking sheet.
Bake between 8 and 14 minutes until only golden , not brown.
Profile Pic
BayleeBuggy
Champion Author Toronto

Posts:24,059
Points:3,640,790
Joined:Aug 2004
Message Posted: Jun 11, 2013 12:27:09 PM

I bought some very fancy candies for a visit to friends, and I need to find the box, which I saved. I'm sure I can make a version of the treats, since the main ingredients are chocolate, dried cranberries and cashews. I need to read the list again and see what else should be in there. And then it will be time to practice -- eating the trial runs will be fun!
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: Jun 11, 2013 11:05:27 AM

So you don't have any recipes to offer me? Not true..but you post them on other sites. Wish you would come here to tell me all those good foods you cook. Smile.
What do you fix on hot days?
What all do you do to make a recipe more to your liking?
Has a friend given you some tasty food and you haven't tried making it yet yourself, but know the recipe?
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: Jun 6, 2013 10:18:26 AM

Variation of a chicken soup l made day before yesterday..
Chicken carcass because whole chicken is so much cheaper.

Boil it for awhile with onion and garlic chopped up and celery slices.

Add whole carrots after scraping and cutting off ends. I do this to save my wrists and hands from all the hard chopping. Then when they are tender you can take them out and put on a plate and easily cut them as small as you like.

I added a bay leaf and a smidge of poultry seasoning. And a bit of chicken boullion. l use Better Than Boullion.

Remove the chicken pieces and take all the meat off and return it to the soup.

You can stop here and have a decent chicken soup to add dumplings, which help thicken the soup if you like more body.

This is the one l made and l didn't get carried away by adding so much.

[Edited by: trugasCA at 6/6/2013 10:23:49 AM EST]
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: Jun 2, 2013 3:11:42 PM

Good thinking Baylee: l like to cook early anyway. Esp on predicted hot days.
l am taking it easy today on creating heat after the big breakfast of repeat of yesterday. Thick bacon, grits and egg fried in the grease. With winter's best toast. Oh so filling, and at 82 why worry about healthy eating?.
l am thinking of Trader Joes orange chicken from the bag. Might even do it in the micro instead of the oven today....Met another lady yesterday who cooks real food in her microwave. l don't like all the steps and turning etc.
l do make microwave peanut brittle as l am a lousy candymaker and my fudge l have to eat with a spoon, even the guaranteed recipe. Nothing better than an ear of corn cooked 4 minutes in its own husk in the microwave. That's about all the cooking l have used microwaves for.
Profile Pic
BayleeBuggy
Champion Author Toronto

Posts:24,059
Points:3,640,790
Joined:Aug 2004
Message Posted: May 31, 2013 11:39:28 PM

The lemon bars sound yummy!. -- thanks.

I'm using a variety of main-course salads, generally with basmati rice or rotini-type noodles as a base. I cook the pasta or rice well ahead of time, when the kitchen is cooler. Peas that a re cooked then cooled are also a staple.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 31, 2013 8:37:26 PM

I am eating salads and a variety from Trader Joes. I get 2 meals from one salad. Oh l snack abit later tho.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 31, 2013 12:40:56 PM

No soup or baking as it is 90 tday
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 28, 2013 9:28:24 AM

Baylee: l used the flour crust when l did my lemon bars but didn't like the floury taste so only thing different from the ones l made is the crust:

CRUST:
1 C graham crackers crushed
2 TBLS melted butter
2 TBLS sugar
Press into 9 " pie pan. (I used an 8X8 square glass pan.
Bake 7 minutes in 350 degree oven.

FILLING:
3 LG eggs slightly beaten
1 1/4 C sugar
1/8 C flour
2 tsp finely shredded lemon peel (l left out)
1/3 C lemon juice
1 tsp baking powder

MIX the dry and add the wet ingredients.
Pour the filling over the hot crust and bake 25 minutes til set.
Cool and sprinkle with powdered sugar.

It was highly regarded by my friends even with the flour crust.



[Edited by: trugasCA at 5/28/2013 9:32:08 AM EST]
Profile Pic
BayleeBuggy
Champion Author Toronto

Posts:24,059
Points:3,640,790
Joined:Aug 2004
Message Posted: May 27, 2013 12:25:47 PM

Tru, I don't bake much any more - used to do tons of cookies, cakes and a few pies. But I'm still trying to figure out the best type of shortening / butter / fat to use. So these days I usually make quick breads that use oil instead. Banana bread, cornbread, etc. are all good.

The lemon bars sound good! Recipe?
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 27, 2013 10:52:23 AM

It is time for me to make my "mistake" applesauce bread again. Everyone loves it cause it comes out moist and more cake than bread.
2 lg eggs
1/4 C applesauce
1 1/2 C unpeeled apples, shredded
1 stick unsalted and soft butter
2 tsp vanilla
1 C sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp total of cinnamon, nutmeg and allspice
1 2/3 C flour

These ingredients go into my bread maker on quick setting. Finished in 2 hours and 10 minutes.

Calls for a glaze but l have never used one as it is sweet and moist. My friends ask when l will make it again.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 24, 2013 12:19:18 PM

I was given a small fish and fried it up in cornmeal and salt and pepper. l don't know any other way. l usually fry up catfish...don't know what this one was but it only tasted fishy and was from our little man made lake.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 23, 2013 8:43:53 AM

The lemon bars l made were simple enough but l didn't like the flour crust, so will use graham crackers next time.
l made snickerdoodles which everyone enjoyed ..basic recipe..
Also added more peanut butter to doggie treats and they LOVED them and begged for more. Success at last.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 19, 2013 9:04:49 AM

Think l will make lemon bars today. l am using the recipe l found online. Called "Lucious Lemon Bars" from "Midwest Living" l guess it's a magazine.

[Edited by: trugasCA at 5/19/2013 9:07:13 AM EST]
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 18, 2013 6:41:48 PM

Baylee do you ever bake? l like breakfast breads like cranberry/pecan or the old cinnamon/raisin with walnuts, but the walnuts aren't in the store bought anymore so l have to learn to bake. l am ok on quick breads.
Profile Pic
BayleeBuggy
Champion Author Toronto

Posts:24,059
Points:3,640,790
Joined:Aug 2004
Message Posted: May 17, 2013 11:33:05 PM

Tru, your soup sounds good! I got pretty good at making it before I had to give up meat-based stocks. That makes it harder to give it a real flavour.

For my oats, I use rhubarb or apricots or apples or whatever is around, chopped up and soaked or cooked for a while before the oats go in. I use lots of oats for a little water, so they don't have to cook very long. That way they stay chewy, not all mushy. Anyway, that's my preference.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 17, 2013 10:17:55 AM

Baylee; l once got a package of instant oatmeal with dates and almonds and enjoyed that combination so much that l now make it from my own dates that l cut up and sometimes use almonds. The dates are so sweet, no added sugar is needed.
l made chicken soup yesterday in a different way for me:
cabbage, brown rice, sweet potato chunks, onions, garlic, carrots, and a carcass of the recent whole chicken l bought and cut up to freeze. Since l got all the ingredients from the senior center hand out xcept the carcass, it was pretty much free. l always like free. l shared with several others and in return l got a homemade spaghetti sauce. Free. Smile.
Profile Pic
BayleeBuggy
Champion Author Toronto

Posts:24,059
Points:3,640,790
Joined:Aug 2004
Message Posted: May 16, 2013 12:21:38 AM

I make a breakfast mix sometimes, with oats and dried fruits. I soak the fruits, then heat up the oats and cook them briefly. The mixture is good hot or cold, and I use fruit juice and yogurt with it.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 13, 2013 11:09:52 AM

I am on my last hour of rising dough. l made a cranberry/pecan loaf of bread. lt will be great for breakfast.
This is a no Knead bread and added the cranberries and pecans. l made it before and it was so good l have to have it every once in awhile. Smile.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 12, 2013 11:02:58 AM

Morning and happy to see two great ideas for fairly easy things to try. Thanks Baylee that's entirely different from what l made but mine was very good l must say.
Thanks M6 also as that is different from anything l have heard to do with chicken breasts. Great idea and smart change in plans there.
Any more great ideas come on back as l have been cooking way too many years and need changes to diet. Smile.
Profile Pic
BayleeBuggy
Champion Author Toronto

Posts:24,059
Points:3,640,790
Joined:Aug 2004
Message Posted: May 11, 2013 10:40:50 PM

Sorry I missed your question earlier, tru. I use basmati rice, with only 4 other ingredients needed. Cashews, usually small pieces, no salt. Olive oil, parmesan cheese and lots and lots of basil. It's sort of a variation of pesto, but cheaper than pine nuts! As I said, it can be hot or cold, and there are lots of other things that can be added, like peas or tomatoes or even ham or tuna. Or all of the above, if you are ambitious.

Today I made asparagus soup, with the stems over from using the tips in a stir fry a few nights ago.
Profile Pic
m6gm
Champion Author Kentucky

Posts:21,261
Points:2,844,105
Joined:Aug 2004
Message Posted: May 10, 2013 6:03:15 PM

I wasn't expecting my gf for supper Monday, so I had thawed 2 boneless chicken breasts and planned to marinate them in Italian dressing. I didn't get a chance to as the freezer died and we had to go buy a new one. Anyway, I put the breasts in a pot, added a can of Italian stewed tomatoes and 2 tablespoons of Mrs. Dash garlic and herb mix. I covered the pot, let it simmer until most of the liquid had evaporated and it was done. She said it was really good, and it was something easy and different.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 10, 2013 12:45:08 PM

I decided to make some rice/cashew and since all I had on hand was sesame/ginger and hot sesame oil, that is what l used. l put in very little red bell pepper for color and celery both raw, and onion and the cashews. l cooked my rice in chicken broth. l have no idea yet how it will turn out, but l will eat whatever as l love rice. l made a small amount just in case. Smile.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 10, 2013 12:13:14 PM

So Baylee what else goes into your rice and cashew dish?
Profile Pic
BayleeBuggy
Champion Author Toronto

Posts:24,059
Points:3,640,790
Joined:Aug 2004
Message Posted: May 7, 2013 7:09:08 PM

That does sound yummy, Tru! We had people over on the weekend, and I made a big batch of my not-quite-patented mix of basmati rice and cashews, etc. It's good hot or cold, so it's ideal to serve at a party where it can sit for a while and not be damaged. And no meat in it, so nothing to go bad for a while.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 6, 2013 4:29:02 PM

Today l made a small 4 serving lasagne.
Cooked onion and garlic and added ground top sirloin. Then added tomato/spaghetti sauce from a bottle with seasonings in it. Put some sauce on the bottom of a glass baking dish about 8X8 or so. Lay two non boiling lasagne strips and covered with ground meat sauce, then Ricotta to which l had added an egg.
Topped that with mozzarella and then Romano cheese.
Criss crossed with 2 more strips of non boil lasagne and continued with the sauce, and topped with the cheeses and covered with aluminum foil. Cooked in slow oven 300 degrees for an hour then uncovered and raised the oven temperature to 350 and baked for another half hour.
Quick and easy and just enough so that l won't have to freeze any as l didn't like it last time l froze it.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 5, 2013 9:29:27 AM

It doesn't seem to make sense does it Baylee? l just figured it was because they wanted to control the salt and used a measured amount so didn't want more in the butter. l never bought unsalted butter until they cost less than salted, so now l follow the recipes and use unsalted only because l have it and it is cheaper. Smile.
Profile Pic
BayleeBuggy
Champion Author Toronto

Posts:24,059
Points:3,640,790
Joined:Aug 2004
Message Posted: May 4, 2013 11:21:18 PM

Can anyone explain why some recipes call for UNsalted butter, and then add other salt? I never use it in cooking any more, but always have salted butter. And soy sauce is great to use for a soup or stew base, since I can't use any meat stock.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 4, 2013 10:58:51 AM

Thanks l will have to try it Baylee.
Tho l love white rice and eat it often.
I am still eating my "dirty rice" not a true recipe as it doesn't have the chicken livers.
Next week on the rainy day l am set to make lasagne. Have all the ingredients and even bought better quality meat. Top sirloin ground. Not a bad price either, only $1 more than 80% chuck. Like top sirloin for swissing also, so may get more before the sale is over.
Celtic: stopped baking now and what you are doing is more important.
Baron: that is an interesting idea.

[Edited by: trugasCA at 5/4/2013 11:01:38 AM EST]
Profile Pic
BayleeBuggy
Champion Author Toronto

Posts:24,059
Points:3,640,790
Joined:Aug 2004
Message Posted: May 3, 2013 10:45:11 PM

We use lots of basmati rice, but for using in stews or mixtures with beans I prefer short-grain brown rice. Our little cooker does a good job on brown, by the way.
Profile Pic
CelticHeart
Champion Author Detroit

Posts:142,152
Points:3,741,600
Joined:Aug 2004
Message Posted: May 3, 2013 11:34:07 AM

Sorry that I've neglected this thread for so long. Busy with teaching and other volunteer stuff. Right now hubby and I are at church, preparing meals for 150 homeless folks for tomorrow. It's a great feeling to feed those who are less fortunate than others.

Keep smiling! :)
Profile Pic
Baron62nd
Champion Author Illinois

Posts:9,565
Points:2,227,765
Joined:Sep 2007
Message Posted: May 2, 2013 5:51:47 PM

Take a cheap cut of meat and soak it in Coke for an hour before cooking it. Soak it too long and it will fall apart.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 2, 2013 5:31:07 PM

Minute rice is pre-cooked, so you are hydrating it. Fluffing it up.
lt is tasty and good when in a hurry but cooking rice is different. l don't even approach brown rice. Tried it once and it took forever and was still hard.
l am going to make dirty rice today.
Sausage and bell pepper and onion, sometimes celery, and tomato sauce in rice ....How do you cook dirty rice?
Profile Pic
m6gm
Champion Author Kentucky

Posts:21,261
Points:2,844,105
Joined:Aug 2004
Message Posted: May 2, 2013 4:03:25 PM

For rice, I boil 1 cup water, add 1 cup Minute rice, stir, remove from heat and cover for 5 minutes. Done! lol
Profile Pic
BayleeBuggy
Champion Author Toronto

Posts:24,059
Points:3,640,790
Joined:Aug 2004
Message Posted: May 2, 2013 3:54:16 PM

Our rice cooker is very basic. OFF = unplugged, and there are only two heat settings. So it's a challence to use it for other stuff, but sometimes it's worth it. And there are lots of benefits to using it for rice - no burning, very little power, and no extra pots to wash. Our stove is gas, so getting the flame down low enough to cook without burning can be a challenge.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 2, 2013 3:22:23 PM

Doggie treats turned out well. I tasted one, kinda bland but we'll see if the dogs like them.

Meantime here is another recipe.
Bring a large pot of water to boil and add 2 c of macaroni.
In a large skillet brown 1 pound of hamburger in Tblsp of olive oil,
add 1 chopped onion, and lower heat to medium.
add dash of crushed red pepper and celery seed and seasoned salt.
add 28 oz can of diced tomatoes, and
2 TBLSp of worchestershire sauce and simmer 5 mins.
Drain the macaroni and add to the above in skillet and simmer another 5 mins. Serves 4.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: May 1, 2013 2:23:32 PM

For all the dog lovers: l got a recipe for biscuits and will make them.
300 degree oven:
MIX:
2 c flour
1 c oats
Tblsp parsley
1/2 tsp salt
stir together and add
2 eggs
1 c peanut butter
stir and add 1/2 c of water or a bit more til dough is cohesive.
roll out walnut size and smash with hand or glass to 1/4 inch thick
bake 40 or more minutes til dry and brown.
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: Apr 29, 2013 11:37:34 AM

It is funny that l got the rice cooker, yet don't cook rice in it. l just put 2 cups of water in a pot, season with salt, and 1 cup of rice sometimes a pat of butter.
Cook uncovered for 10 minutes then turn down the fire and simmer with a lid on the pot another 10 minutes and it comes out perfect for me. l watch it closely thru the glass lid the last few minutes to make sure it isn't too dry. Because the amount of heat will not always be the same on a gas stove. Smile.
Love rice and eat it with many things and with only butter and salt or sugar.
Profile Pic
BayleeBuggy
Champion Author Toronto

Posts:24,059
Points:3,640,790
Joined:Aug 2004
Message Posted: Apr 28, 2013 11:14:57 PM

We love using a rice cooker! I used to think it was a silly extra gadget, but it is soooo easy and useful. I sometimes use it for bits of soup or similar foods as well.
Profile Pic
MaggieMae07
Champion Author South Dakota

Posts:31,421
Points:2,610,430
Joined:Sep 2006
Message Posted: Apr 28, 2013 8:01:17 PM

That sounds good, trugas!
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: Apr 28, 2013 2:53:31 PM

Polenta with sausage/tomato.
Made polenta out of corn meal in my rice cooker. butter, cup of corn meal, cup of milk and can of chicken broth. Stir and put on cook.

I made the polenta plain because l will cover it with the meat sauce to serve...
Meat sauce:
3 to 6 italian sausage any flavor remove casing and chop up
red and or green bell pepper chopped.
Onion chopped and l or 2 ribs of celery chopped
garlic if choose to spice more
oregano
can or more of stewed tomatoes.Depending on how many sausage used. l used 3

Saute first 3 ingredients then add tomatoes and cook more 10 minutes?
Serve over firmed polenta and melt some mozzarella if you wish on top.
Profile Pic
BayleeBuggy
Champion Author Toronto

Posts:24,059
Points:3,640,790
Joined:Aug 2004
Message Posted: Apr 28, 2013 12:38:35 AM

Frying in a bit of olive oil is good, fast, tasty and healthy --- isn't it? I sure hope so!
Profile Pic
trugasCA
Champion Author California

Posts:7,774
Points:398,040
Joined:Mar 2011
Message Posted: Apr 27, 2013 12:12:38 PM

Asparagus. lt is $2 a pound now. they put them in bunches which weigh about 2 pounds so l take out a few. Only want one pound at a time. l like stir fry but used to just boil them although l am gettin healthier and steamed them last time or two.
Post a reply Back to Topics