June, 2016 * * Dinners We Fixed

Imelda HL wrote:I offered to cook for this Father's Day dinner at my in-laws, my Father in-law wants some stuffed cabbage rolls, I made them before and I am pretty sure I can make them again, I need some idea what sauce is good for this dish other than tomato sauce... my FIL can't eat tomato sauce, it's on his diet list, I know if I make them with tomato sauce he would eat them anyway, he is not really a strict following advice person so I'll appreciate any idea from you all, thank you 

NormM wrote:Happy Birthday Lore.

I have a new cookbook called KoreaTown. It has recipes for quick or fresh kimchi and I made a couple of those as well as a recipe for pork ribs but I used pork chops instead.

bethk wrote:Imelda....what a nice daughter-in-law you are.  Your concern for Dirk's father is greatly appreciated by Dirk and his mother, I'm sure!

You can make stuffed cabbage rolls and surround them with sauerkraut (I'd add some grated apple to take the edge off the 'sour' of the cabbage).  Then you just need to keep it moist with some chicken stock or apple juice....or a combination of both.

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I did some chicken thighs on the grill with sweet potato and broccoli along side.



Of course, half-way through cooking the chicken the tank of gas ran out.  Fortunately for me, Mr. Amazing was hungry so when I asked him to change the tank he didn't give me any trouble!  LOL

UNCLE JIMMY wrote:
Beth, you could be thankful you had the spare tank of fuel.

The chicken thighs look good....even to Jimmy here!

NormM wrote:Barbara, i got this rice maker just a couple years ago.  The one we had before it was around 30 years old and still working fine even though there were some missing parts.  I always use a medium grain rice in the cooker. The brand I usually get is Nishiki.

NormM wrote:Barbara, i got this rice maker just a couple years ago.  The one we had before it was around 30 years old and still working fine even though there were some missing parts.  I always use a medium grain rice in the cooker. The brand I usually get is Nishiki.

NormM wrote:I rinse it until the water runs clear.  I remember once Nobu was on Martha Stewart and she asked him how he cooked rice in a pan and he showed her. He put a little water in the pan with the rice and scrubbed it with his fingers.  The water was almost as white as milk.  He rinsed it three times then put water in the pan to cover the rice by the first joint of his finger.  When he was done, Martha asked him if that was they way he did it at his restaurant.  He said no. He used a rice cooker.

UNCLE JIMMY wrote:

Imelda HL wrote:I offered to cook for this Father's Day dinner at my in-laws, my Father in-law wants some stuffed cabbage rolls, I made them before and I am pretty sure I can make them again, I need some idea what sauce is good for this dish other than tomato sauce... my FIL can't eat tomato sauce, it's on his diet list, I know if I make them with tomato sauce he would eat them anyway, he is not really a strict following advice person so I'll appreciate any idea from you all, thank you 

Imelda... I just asked Tina... Her Grandmother ( German / Hungarian ) made a sauce of fry the sauerkraut, or shreded cabbage with onions, add beef stock to make more liquid. Add the cabbage rolls in the pan, and cover them around with the cabbage or sauerkraut. Cover tight with foil, and bake in the 350º oven till done.
About 1.5 hour.

cookingirl wrote:Imelda,

My mom used to make Cabbage Rolls all the time. She did use tomato sauce; however I think the suggestion of using a good stock/broth is great!!

Yes, even with a bit of onions, as Tina suggested.

I have made them a few times also..A very ambitious endeavor! Of course, I am accustomed to my mom's recipe which makes a vat-full !   She used to give them out to the entire family....

Good Luck, and such a nice thing to do...

Thank you... can't wait to make it, I think I'm going to do it tomorrow, we gotta try some of it before the H Day   and I have bought some bacon, mushrooms and ground beef for the filling and maybe sprinkle some bacon bits on top before serving it... yum

NormM wrote:Happy Birthday Lore.

I have a new cookbook called KoreaTown. It has recipes for quick or fresh kimchi and I made a couple of those as well as a recipe for pork ribs but I used pork chops instead.

Barbara101 wrote:Of course, half-way through cooking the chicken the tank of gas ran out.

They have gauges for that.They tell you how much fuel you have.. ME.. I use charcoal the most.. Lighting that gas up still scares the crap out of me..