Skip to comments.Weekly Cooking Thread ~Recipes~ June 25, 2011
Posted on 06/25/2011 7:53:28 AM PDT by libertarian27
click here to read article
Hi, illiac — Is there any problem with substituting Velveeta or equivalent for the shredded cheddar?
I think velveeta would be OK because the cream cheese makes such a smooth taste.
Bottled key lime juice is fine. I’m in StLouis, not exactly a tropical port, and almost all the international/global food stores have fresh key limes almost all year. Just an idea.
We’ve only had two days near 80 so far this year.....not much summer yet....
Well, you’re exactly right. I had been, at that time, watching all sorts of cooking shows, and originally tried to separate eggs the way the hot shots do, specifically bare-handed. Shells are definitely the way to go!
No rain in 8.5 months, just a sprinkle or two. Now over 100 for the last week, I quit irrigating.
This should break in the next week, hopefully. Then I'll till under what is left and replant the acre, thankfully we have a long growing season, so We can start again.
Yet another advantage to no television. LOL!!
BTTT for later read....
Stay Safe !
Just found an old recipe my mom used to make when we wanted Asian food (but could not afford to go to a restaurant).
Pot Sticker Soup
12-16 Frozen Pot Stickers (I use Schwanns)
I Tbsp. sesame oil
2 cloves garlic, smooshed
32 oz. reduced sodium chicken broth
1 Box Chineese Noodles
1 cup frozen snow peas, halved crosswise
¼ cup sliced green onions
1 tsp. grated fresh ginger (or a few shakes of ginger powder)
2 Tbsp. soy sauce
1 cup shredded fresh spinach (or shredded cabbage)
In a large sauce pan, cook garlic in oil over med-high heat for 30 seconds.
Stir in chicken broth and noodles and bring to a boil.
Gradually add frozen potstickers. Return to a boil. Simmer uncovered 10 minutes over medium heat. Stir occasionally.
Stir in snow pleas, onions, ginger, and soy sauce. Let simmer 5 more minutes.
Just before serving stir in spinach.
I’ll show my ignorance. What’s a pot sticker?
A Chinese dumpling filled with meat and/or veggies, typically browned on one side, then simmered in whatever the chef wants to simmer it in.
2 cups sliced asparagus, cut diagonally into 3/4 inch lengths
1 tbsp apple cider vinegar
1 tbsp Nama Shoyu (or low sodium soy sauce)
2 tsp sesame seeds
1 tsp toasted sesame oil
1/2 tsp minced garlic
1/8 tsp chile flakes
1. Place all ingredients into mixing bowl. Use your hands (you can wear gloves if you prefer) to coat the asparagus and mix well. Serve immediately or set aside to marinate and allow the asparagus to wilt and soften for 20 to 30 minutes before serving.
Will keep for 2 days in the refrigerator.
Potstickers are those irresistible dumplings that are steamed on one side, pan-fried on the other. Whether you call them wortip (roughly translated as pot stick) guotie (the Mandarin word) Peking Ravioli (a term coined by restaurateur Joyce Chen), or just plain pan-fried pork dumplings, its impossible to eat only one.
Thanks. They sound good. I’ll have to try this recipe.
Is that suppose to be the “sweetened” condensed milk like Eagle Brand? or just regular condensed milk???
Somehow, I knew that. In fact, when i went back to Kroger (to collect the bag I had left at the self-checkout), there was my can of Eagle brand along with my key lime juice.
Getting old is fun! Not.
How did you know I had a bag of key limes in the fridge? Just pulled some brownies out of the oven but earmarked this for in a couple days, woohoo!
Ha, I read it as sweetened condensed.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.