What's for dinner???
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
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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?![Smilie](https://www.soberrecovery.com/forums/images/smilies/smile.gif)
I'm off my feed today.... No fun.
-Goat
Would I be guessing right if I said the main ingredient in Rotel is salt?
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I'm off my feed today.... No fun.
-Goat
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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.
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I haven't been to Atlanta in years though, so don't get any ideas
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-Goat
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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!!
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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.
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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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