What's for dinner???
Looking For Myself...Sober
Join Date: Mar 2007
Location: Where the heart is
Posts: 10,209
Left over pork chops and red beans and rice. Mixed together with lots of Franks red hot. I aint from the south or anything. LOL
Never heard of the rotella stuff.
Making chili ion the next few days tho. Its that time of year. Num Num NUm
Never heard of the rotella stuff.
Making chili ion the next few days tho. Its that time of year. Num Num NUm
capra laeviculus
Join Date: Aug 2009
Location: German Village, OH
Posts: 3,427
I have my doubts this Rotel you speak of is available around here... I will look though.
Would I be guessing right if I said the main ingredient in Rotel is salt?
I'm off my feed today.... No fun.
-Goat
Would I be guessing right if I said the main ingredient in Rotel is salt?
I'm off my feed today.... No fun.
-Goat
RIP Sweet Suki
Join Date: Apr 2008
Location: In my sanctuary, my home
Posts: 37,779
Ingredients: Tomatoes with juice, water, chopped green chili peppers, Less than 2% of salt, citric acid, calcium chloride (a firming agent), spice. It's made by ConAgra Foods out of Dallas, Texas.
capra laeviculus
Join Date: Aug 2009
Location: German Village, OH
Posts: 3,427
Originally Posted by bananagrrrl 
Leftover chili mac. Man, I hate leftovers.
I would like a personal chef that cooked me something new every day.
I would like a personal chef that cooked me something new every day.
I haven't been to Atlanta in years though, so don't get any ideas
I did my undergrad at Clemson. The good concerts were always in Atlanta.-Goat
Member
Join Date: Oct 2009
Posts: 612
Pork chops & scalloped potatoes tonight. Doing both in the oven. With the clear weather, comes cold temperatures. Having the oven on helps a little bit. I usually keep the oven door ajar after cooking is done to feel the warmth. I stand right next to it for a few minutes!!
same planet...different world
Join Date: Sep 2006
Location: Butte, America
Posts: 10,946
had pork chops baked in stuffing the other night.
if you've never done that -
it's a guaranteed tender, moist pork chop.
just make the stuffing
tehn 'mud pie' it all over the pork chop
put in a baking dish, cover
and bake for about ... 40 mins @350 or so.
(I'm at 5200 ft here in butte - altitude may have something to do with cooking times and temps?)
you got the two main courses right there
steam up some asparagus
(around here it grows wild)
sometimes I'll slice onion
and let it bake insidee the stuffing as well.
personaly - I can't seem to be able to eat stuffing
without cranberry sauce..
actually - i'm STILL not firing on all appetite cylinders
after the enormous t-day fiasco.
if you've never done that -
it's a guaranteed tender, moist pork chop.
just make the stuffing
tehn 'mud pie' it all over the pork chop
put in a baking dish, cover
and bake for about ... 40 mins @350 or so.
(I'm at 5200 ft here in butte - altitude may have something to do with cooking times and temps?)
you got the two main courses right there
steam up some asparagus
(around here it grows wild)
sometimes I'll slice onion
and let it bake insidee the stuffing as well.
personaly - I can't seem to be able to eat stuffing
without cranberry sauce..
actually - i'm STILL not firing on all appetite cylinders
after the enormous t-day fiasco.
Member
Join Date: Oct 2009
Posts: 612
Originally Posted by Goat
Interesting, that... I would like to BE a personal chef and cook something new every day
-Goat
-Goat
Question to all: Who is your favorite celeb chef? For me, I have several, but one that is always a "go to" for me is Ina Garten (Barefoot Contessa). Her recipes always turn out good.
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