Cooking Friends

Friends sharing recipes, cooking techniques & menu ideas in a friendly atmosphere.


You are not connected. Please login or register

June, 2017 ~ What's for dinner?

Go to page : Previous  1 ... 9 ... 15, 16, 17  Next

View previous topic View next topic Go down  Message [Page 16 of 17]

376 Re: June, 2017 ~ What's for dinner? on Fri Jun 30, 2017 9:36 pm

NormM

avatar
You can post pictures here from your computer. First find the block above where you are typing that has the You Tube icon. Don't click on that but on the first one in that block. It has two overlapping squares. When that opens drag a picture from your desktop to it and click send all. Then wait for the picture to load. When it does, click insert all and it will post the picture.

http://r2j1cp@gmail.com

377 Re: June, 2017 ~ What's for dinner? on Fri Jun 30, 2017 10:06 pm

UNCLE JIMMY

avatar
PREMIUM
Image size: 25MB
Uptime: 99%
No ads
Automatic backup
Joined: Feb 13, 2017
Renewal Cycle: Nonrecurring
Expires : Feb 13, 2018
PLAN TYPE
$37.99
YOUR CURRENT PAYMENT METHOD

This is the plan I signed up for! ( Image Shack )

378 Re: June, 2017 ~ What's for dinner? on Fri Jun 30, 2017 10:14 pm

UNCLE JIMMY

avatar


Wow, thanks Norm.... It works, and it was free!! Great!

379 Re: June, 2017 ~ What's for dinner? on Fri Jun 30, 2017 10:43 pm

NormM

avatar
I'm glad that my directions were "followerable"

http://r2j1cp@gmail.com

380 Re: June, 2017 ~ What's for dinner? on Fri Jun 30, 2017 10:57 pm

UNCLE JIMMY

avatar
NormM wrote:I'm glad that my directions were "followerable"


They were right on .....

381 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 11:01 am

cookingirl

avatar
Hey Norm, I still cannot post any pictures.
I am using a MacBook Pro, Safari as my operating system, and using the Photo option from Apple. I have my images automatically synced from my iPhone...

any thoughts?

thanks

382 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 11:11 am

Crybaby

avatar
bethk wrote:Michelle ~ looks like a mighty tasty recipe.  I can see how you won with it!

Thanks, Beth!

bethk wrote:And, surprisingly, it's one I could make and enjoy (with just one small change.....I'd use dried parsley instead of the dried cilantro).  The garlic & herb cheese spread is one I can usually eat, albeit the brand I normally purchase is Alouette.  Cream cheese is one cheese I am able to enjoy and that's what the cheese spread is based on, I think (or neufchatel cheese).  It's the cilantro that would have me turning away.

Back then, you couldn't get fresh cilantro in a regular grocery down here and you'd have to hunt it down from an Asian source.  So I usually used dried, which is MUCH MUCH milder, so much so that you might even not know it was in there.  Plus, I used it (more of it, of course), in marinades and stuff prior to using the fresh as a way of introducing Brian to it slowly, as I wanted him to like it.  Once he was okay with the flavor, especially in one particular marinade we used to have in the fridge for regular use with a plum sauce base, I started him on the fresh.  

We, too, purchase Alouette now as I rarely see the Rondelé brand in the store anymore.  

If you see the fresh Anaheim chilés at the market, it's best to buy the really straight ones to make this, as they're often quite "curly" in nature.  The curly ones can still be used but it's a lot easier with the straight ones and they're prettier when served (I usually serve them on a little bed of butter lettuce, leaf lettuce or watercress, when I can find the latter.  But you couldn't do that at the contest.  

bethk wrote:I actually made a similar, but simpler, version for a pot luck in the last couple years....I stuffed those little tri-color sweet peppers with just the Alouette garlic & herb cheese spread and baked them until warm & somewhat softened.  I can see where the addition of the Romano & Parmesan, as well as the bread crumbs, would help give some body to the bites.

I remember seeing those little peppers you made.  I think I used some Tabasco in my recipe, too, though I neglected to write it down.  Today I'd use some dried pepper flakes in them to add a bit of heat -- we tend to use those in almost everything these days. They're good with the oregano vinaigrette on them, too, Beth -- that little twang of the vinaigrette tastes great with the cheese filling...

After the contest and the paper printed its tabloid section with lots of the recipes (I guess Tabasco had been a big advertiser in the tabloid), I got a package in the mail one day and it was one of those large bottles of Tabasco (the size WE buy) with a hand-lettered back label on the bottle that says something like "This Tabasco was personally bottled for... " with my full name on it -- very pretty hand lettering like you see on really well done wedding invitations.  The funny part is Brian pulled it out of the box years ago and we began using it before I realized it was my "special" bottle.  Still have it but it's missing a lot of the Tabasco in it now...

bethk wrote:So, thanks for the recipe, CONGRATULATIONS on the big win!

I think I won $100, or maybe it was $50. After 24 years I can't remember. But typical female that I am, I can remember what I wore to the cook-off...

383 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 11:55 am

Crybaby

avatar
Bugster2 wrote:
Crybaby wrote:
Bugster2 wrote:Has anyone ever smoked a chicken? If so, what did you think of it?

We've smoked chickens a lot, Debbie.  We love 'em! But we love smoked turkey, too.  

We not only eat the smoked chicken as a main dish but we've made chicken salad with the leftover chicken, which was really good too.  

What flavor wood did you use?

We often use hickory but I think you said that didn't appeal to you. Brian and I thought you might like to use pecan wood along with a fruit wood, like pecan and peach or pecan and cherry. Oak with a fruit wood might be something you'd like, too.

Hope this helps...

384 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 12:31 pm

cookingirl

avatar



This is a test

385 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 12:32 pm

cookingirl

avatar
I did it!! I can post a picture!!

That was Artie.. but I cannot rotate it for some strange reason!!

386 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 12:35 pm

cookingirl

avatar



Another test... of Artie... hopefully it comes out, right side up!!

387 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 12:40 pm

cookingirl

avatar
Got It...

opened up a new message; picked the first Icon in the YouTube section, it went to my files. I picked my photos, then hit download from the box which came up from this forum. After it downloaded, it was posted as a photo in the message section. I then picked the box which says download all (you have to hover over it to see which one it is.) I think it is the top one...

It was then inserted in the message section as a bunch of gobbledygook (to me). When you finish writing your message, you send it as usual. The photo will be in your post.

I hope I explained it, so you can follow.. this is for an iPhone and a MacBook Pro laptop..

388 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 12:56 pm

NormM

avatar


I think your picture was too long

http://r2j1cp@gmail.com

389 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 1:19 pm

Crybaby

avatar
Bugster2 wrote:Congratulations on your win!

Thanks, Debbie. At the time, I really was over the moon. Brian had told just about anyone he knew that I was competing so, of course, I knew everyone would be asking me if I won. But we got a lot of phone calls on Easter Sunday, the day the tabloid was printed. I know I've got that darn thing somewhere and hope I eventually run into it. There were a lot of decent recipes in there that I think lots of you would like.

It's funny, as we all cut up our entries in small pieces after serving some to the judges, and shared with other contestants as long as our food lasted. I got a lot of compliments and a lot of "mmms" from the other contestants, and this was prior to the judging. That made me feel good in itself!

A couple of people asked me when they tasted the vinaigrette, if I used fresh oregano. They all seemed surprised when I said I prefer the dried (the only herb I feel that way about); but I told them the key was to squish the dried oregano in your fingertips prior to using and it makes all the difference. I was watching Ina on TV the other day and she, too, said she prefers the dried oregano (right after a gardener had planted tons of different varieties of fresh oregano in her garden). But they really are pretty plants with all the different types, and make pretty compact bushes.

I think I was lucky, too, as the elderly lady who'd won so many prizes in the contest over the years made some type of appetizer "ball," that she fried in a very heavy batter and fried very dark. I thought they looked a bit out of date, like something popular many years prior, and when I tasted them, they were kind of hard.

The other contestant in appetizers was a periodontist, who I ended up going to about 10 years ago for work I needed done. I'd remembered her name and asked her if she'd been in that contest and she howled when I said I'd competed against her and won. She made an appetizer with phyllo or filo dough; I think it had chicken in it. Well, she moved at the pace of a snail and it took her FOREVER to finish making her dish; then, of course, she had to bake it. You could see everyone involved in putting on the contest were getting P.O.'d, as she was holding up the judging (appetizers were supposed to be first, and they'd given people in each category an approximate time they should be prepared to serve, so their dish could be straight out of the oven or hot off the stove). So she messed everyone up and the whole place stopped and probably waited 30 more minutes while she calmly and SLOWLY put together her little filo appetizers. When I tasted her filo package, I said in a really low voice to my "cube mate," "Yes!!! They're dry!" She howled and agreed. All that waiting and they were dry as a bone inside.

So I thought perhaps I had a good chance after tasting the stuff my two opponents made. My cube mate told me that mine had "zip" and was so much more "current" than theirs were; she predicted I'd win and she also thought I'd win the whole contest. THAT I knew wasn't going to happen. The grand prize winner was a soup -- it was really good and had crawfish and shrimp in it, I think. I'm going to have to try to log onto my recipes on the old computer (takes FOREVER to boot) to see if I can find it for you guys...

390 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 1:26 pm

Crybaby

avatar
UNCLE JIMMY wrote:That surely is a great recipe winner Michelle!

Thanks, Jimmy. Just realized looking over it that somehow it got edited and I didn't note that I used one of the peppers to mince up to put into the filling. I think I used about 2 Tablespoons of minced Anaheim pepper in the filling. I believe the filling only filled up 8 halves, so the last pepper was just used for mincing. I'll correct that down the line in the recipe here....

391 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 1:31 pm

Crybaby

avatar
bethk wrote:
UNCLE JIMMY wrote:Tina's got sausage and peppers and onions braising in a pot on the stovetop.
The A.C is running. It's 79 out now, but by tomorrow, they say it will increase in humidity.

and Jimmy's got a big old smile on his face!  (I would, too, if I were you....)

Me, too! My mouth watered when I read that as it looks soooo good.

I saw a neat tip in a magazine or the newspaper the other day that would be super with this mixture of sausage, onions and peppers. Suggested was cutting off a length of French bread that was right for your sandwich but NOT cutting the bread in half. Instead, use a long fork to pull out some of the bread down the center. Then, with the bread standing up on end on a plate or a piece of foil, go ahead and stuff the piece of French bread with your fillings. This would be a great way to keep the stuff from sliding off the bread when you take a bite. Can't wait to try it!

392 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 1:36 pm

Crybaby

avatar
UNCLE JIMMY wrote:The A.C is running. It's 79 out now, but by tomorrow, they say it will increase in humidity.

Man, it's so hot here and TERRIBLY humid. I feel bad for the people here for the annual Essence Festival, as the humidity is so high that the heat index today will be around 100! I think the temp is only going to be in the low 80s, too, so you KNOW how humid it is!

When I went outside to water my potted stephanotis on the balcony, it felt like someone hit me in the face with a wet dishrag! Yesterday it was the same way except it looked really hazy outside, which is unusual for us. The weather person we watch said she was pretty sure it was dust blown over by the Sahara as the winds were right. She suggested anyone with any type of sinus or breathing problems stay indoors. It was so darn miserable that EVERYONE should have stayed indoors...

393 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 1:45 pm

Crybaby

avatar
Bugster2 wrote:We are having leftover huli huli chicken. I leave the heat out of it so I can eat it. Went to the doctor the other day and he thinks I have an ulcerated esophagus. He went on vacation so I can't have my endoscopy until July 12. I hope it isn't anything worse. I have lost weight because I couldn't eat so all I can do Is sit on my butt so I don't lose any more. Too dangerous for me. My body may be weak but I want to do things but I can't. It is driving me crazy.

So sorry to hear you're having an even worse time than you already have with various foods, Debbie. No fun sitting around but I'm sure you're probably weak as a kitten by now. Sure hope it's something that can be dealt with easily and with the least amount of discomfort for you. I often feel so sorry that your diet is so limited. And yet you still cook for two others who seem to be able to eat anything and lots of it! Crying or Very sad pale

394 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 1:52 pm

Crybaby

avatar
bethk wrote:We're having a bit of rain and a bunch of lightning....and the big stuff is coming closer.  I think I'll shut this computer down and unplug everything from the outlet.  No sense in taking chances I can't afford to replace.

Yeah, I'm a chicken.......

A smart chicken, though! We lost cable, internet and phone yesterday (all Cox cable provided). When I called them, they weren't even taking calls due to high volume so I figured it was a problem on their end. Was out for many, many hours. Luckily, Brian was ill again and spent his time sleeping and occasionally watching TV in the guestroom and I stayed in bed or sitting on the bed when I wasn't waiting on him. The upstairs TVs are plugged right into the wall, though Cox installed a little mini-box behind them (they both mounted on the wall) so they can charge us $3/month for previously free TVs. But the nice thing is you get lots of channels though not all since we don't lease a big box from them and with cable out, they were the only working TVs. Found this out when I tried to turn on the kitchen TV and saw there was no signal.

This morning all was operable again, thank goodness. One thing we didn't miss is the home phone not ringing all day -- other than a few times. But if you answered, the phone would disconnect after about 30 seconds... We both hate phones -- so much solicitation and BS calls!

395 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 2:35 pm

Crybaby

avatar
bethk wrote:Well, I guess there will be no more photos from my table to the forum......

I got a notice from Photobucket that states: "Some features on your account have been disabled.  Your account has been restricted for excessive usage and 3rd Party hosting"

Then, in the email they sent, there was a link to their 'Join" section advising to be able to continue 3rd Party Hosting I needed to subscribe to their PLUS 500 PLAN ~  *What is 3rd Party Hosting?

Photobucket defines 3rd party hosting as the action of embedding an image or photo onto another website. For example, using the <img> tag to embed or display a JPEG image from your Photobucket account on another website such as a forum, Etsy, eBay auction listings, a blog, etc. is definitively 3rd party hosting."

The PLUS 500 PLAN is available to me for a mere $399.99 per year.

I noticed that ALL the pics I had posted in this month's forum were replaced with a placard stating "PLEASE UPDATE YOUR ACCOUNT TO ALLOW 3RD PARTY HOSTING".

So, I sent a reply email because I could not connect with their 'customer service' stating that I was a senior citizen on a fixed income and was there a less expensive option.....

I haven't received a reply but now I notice some of my earlier month pics are available for viewing but yesterday's is not.

So, unless I can continue for free, no more pics from me.

I got the same message and YOU KNOW how seldom I've used it! I can no longer see any of the pics posted by photobucket too -- that symbol they posted now appears where every photobucket picture is!

What do everyone else (without a Mac) use?

396 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 2:41 pm

UNCLE JIMMY

avatar
I started the new Month of July in Breakfast and Dinner threads.

397 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 2:47 pm

Crybaby

avatar
NormM wrote:You can post pictures here from your computer.  First find the block above where you are typing that has the You Tube icon.  Don't click on that but on the first one in that block. It has two overlapping squares.  When that opens drag a picture from your desktop to it and click send all.  Then wait for the picture to load.  When it does, click insert all and it will post the picture.



Just tried it and it worked!  Thanks, Norm!!  I will try to play with it to make my images a bit smaller.

I clicked on the photo when I looked at it in preview, and it appears to be using a photo site called www.servimg.com

I will check out that site and see if it's free, but this was too easy!!! I just checked and all you see when you log onto that site is that the domain name is for sale -- nothing else. But doing it here is free and I know we can get better at the sizing. I will try again to do it smaller!

Thanks again, Norm!

398 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 2:55 pm

bethk

avatar
Admin
we have lots and lots of room....leave 'em big.

(easier for old eyes to see, too!)

399 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 3:36 pm

NormM

avatar

http://r2j1cp@gmail.com

400 Re: June, 2017 ~ What's for dinner? on Sat Jul 01, 2017 3:59 pm

Crybaby

avatar
Bugster2 wrote:I am trying to figure out this week's menu. I am sick of everything. I am also trying to find something to cook on my smoker for the fourth. What is everybody doing/eating?

Well, I don't have a main dish for you but this is something that is ABSOLUTELY DELICIOUS!  We've been making this for years. In fact, the guy who posted it on the Virtual Weber website had made changes to his original recipe that he mentioned throughout the thread so I went back there today and reposted Doug's revised recipe, adding in all his changes. Whatever you do, if you make it for a group, make sure you hide some in your fridge for you for later, as there will be nothing left.  Absolutely delicious.  

Smoked Mushroom Dip
Recipe by Doug D on tvwbb.com (The Virtual Weber Bulletin Board)

8 oz. thickly sliced fresh mushrooms, smoked
12 oz. Whipped Philly Cream Cheese
8 oz. Sour Cream
1/8 teaspoon garlic powder
1 teaspoon onion flakes, ground
1 teaspoon kosher salt
Freshly ground black pepper
2 small chunks hickory wood

Butter a small 10x14" baking pan, and spread mushroom slices out in a single layer. Add fresh ground pepper to suit. Place in 235-250° smoker, add smoke wood, and smoke for 75-90 minutes. The slices should be cooked, but still slightly firm. Remove and allow to cool, reserving any juices and adding them to the dip. (During a rib cook, I set the pan on top of some foiled ribs, and just threw the wood on top of the coals.)

In a 6-cup bowl, thoroughly combine everything but the cream cheese and the smoked mushrooms in the bowl first, and then fold that mixture and the cream cheese together.  Chop smoked mushroom slices coarsely (1/4" - 1/2" pieces), and fold into base mixture. Refrigerate and allow flavors to combine for at least a few hours.

For a thicker, chunkier dip, reduce sour cream to either 4 or 6 ounces, starting with 4 and adding as desired.

Note from me: We’ve made a double batch with 16 ounces of sliced mushrooms and so had to layer some of the mushrooms in the pan for the smoker – it made no difference and the recipe still came out divine. We also usually add a bit of cayenne and about 1/8 teaspoon of Tabasco to the original recipe; sometimes we use red pepper flakes in it instead of the Tabasco.

Sponsored content


View previous topic View next topic Back to top  Message [Page 16 of 17]

Go to page : Previous  1 ... 9 ... 15, 16, 17  Next

Permissions in this forum:
You cannot reply to topics in this forum