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So two teaspoons per dog. Seems a little skimpy, but I guess some people won't like beans and that will leave a little more for others.
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OK. You guys are right. I did the math again for the total number of toppings, the quantity of each topping, and the total number of hot dogs, and it works out to about half a cup of toppings per dog. And that's just about perfect.
mea culpa. |
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Gravdigr's Sausage Casserole
1 pound sausage (or ground beef, or ground venison, or, or) cooked w/a little Worcestershire sauce and liquid smoke Cheese - cubed (as much as you like) 2 cups macaroni (cooked) Cheese A small onion, diced Cheese A small green pepper, diced Cheese 1 15 oz can diced tomatoes (if you really like tomatoes, use two cans) Cheese 1 15 oz can tomato sauce Cheese 1 teaspoon sugar Pour everything in a casserole dish and mix together. For the topping: one tube/package saltine crackers (or non salted, if you avoid salt), crumbled, mixed with one stick melted butter, spread evenly on top of the mixed casserole. I cook the peppers and onions and ground meat together. I usually cook my casserole for 20 minutes at 350. All you're really doing is just warming up the already-cooked ingredients, anyway. Just enough to barely brown the cracker topping. Enjoy. Let us know how yours comes out! |
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A 60- second, step-by-step guide for slow-cooking your roast:
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From a lady Truck driver something that travels well, especially in hot weather, and can be eaten hot or cold.
Tuna Salad Sans Mayo Ingredients 2 cups Israeli couscous (I use whole wheat) 2 cans tuna, drained 2 teaspoons grated lemon zest (2 lemons) lemon juice from 2 freshly squeezed lemons 1/2 cup olive oil 3 tablespoons capers, drained & diced 1/2 cup roasted red peppers, drained & diced 1 shallot diced 2 teaspoons minced garlic (2 cloves) 2 ribs celery 1/2 teaspoon beau monde Seasoning Salt and freshly ground black pepper to taste Instructions Bring pot of salted water to a boil. Add the couscous, stir once, then reduce the heat to a simmer for 8-10 minutes, or until the couscous is just tender. Drain in a colander. In a large bowl break up tuna, then add your lemon zest, lemon juice, olive oil, capers, red peppers, celery, shallot, beau monde and garlic- stir to incorporate. Once your couscous is drained add the hot couscous into the mixture and stir well. Cover and set aside letting everything mingle. Taste for seasonings and serve warm or at room temperature. It's really good both warm or cold out of the fridge! |
Blueberry Corn Salad
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Blueberry Corn Salad
Attachment 57263 4 ears of sweet corn, cut from the cob. Protip--shuck the corn, break the ear in half, put the flat end of the broken ear on the cutting board, slice the kernels off. That gives you a stable(r) base to slice against. 1 pint of blueberries 1/2 red onion, diced fine. 2 small persian cucumbers, sliced into thin coins. 1 bundle of basil leaves, chiffonade. orange champagne vinegar olive oil honey salt pepper **** Blanch the corn. Bring a large pot of water to a high boil. Prepare a big bowl of icewater, large enough to hold your colander. Dump the corn into the boiling water, 2 minutes. Pour the corn/water into your colander and put the colander into the ice bath immediately. I wound up having to add ice. After it's completely cooled, the quicker the better, drain well and put into a large bowl. Add the blueberries, diced onion, sliced cucumber. Now, for the dressing, I have to say I don't measure many things precisely in the kitchen. I'm a pretty good cook and a terrible baker, and I think this is a prime reason. Cooking is art, baking in science. In the kitchen, I'm much more of an artist than a scientist. At least not a precise scientist. Which is the long way of saying I don't have precise measurements for the dressing. Counting four ears of corn was fairly easy. Two cucumbers, half an onion, easy. Blueberries are pre-measured in pints. The basil... ehhh. Anyhow. Here goes. About 1/3 cup orange champagne vinegar. I love this stuff, it's almost like dessert. It's pretty sweet, with a perfect tang of vinegar. If you don't have it (I got it from Trader Joe's), just pick a mild vinegar. Balance it with more honey. I wound up using... less than a 1/4 cup. Enough olive oil to give it body. Salt and pepper, I used a generous amount. Taste as you go. Too sweet? More tang. Versa-vicea, etc. xoB might try the pickle juice. Go crazy. But I exercised restraint, because the corn tonight was de-fucking-licious. And it doesn't take much to overpower the corn. And it doesn't take much to showcase it. You can always add more. Add the dressing, mix well. When serving, put a small garnish of basil on the top. Pig out, you're welcome. |
Popular with the mm at the moment:
from fridge to mouth: <10 minutes flour tortilla a few spoons of tapenade a few spoons of black beans grated cheddar lay wrap in cast iron pan spread tapenade spread beans grate cheese low heat with cover until cheese melts repeat as needed. I use Goya canned black beans because I'm shit at planning ahead. the mm prefers sharp cheddar. |
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