Something Delicious

[ahk]

Originally Posted by Dante

Regarding chicken ..........I have not been very successful with chicken. I make good parmesan chicken, and finally fried chicken, but, so much work. For this I use my mom's electric skillet. It is really good for fried chicken AND chicken fried steak. I have never used a pressure cooker. Anyone ??

We have so many places that serve good fried chicken.

My favorite things, which I indulge once in a while are pizza, Mexican food, and fried chicken

When I worked, people would always get burgers, fries, etc for lunch. I made my lunch, and saved money, not to mention healthier eating.

I am craving that banana pudding with the nilla wafers !
Feeling lazy today. Probably going to make some pasta with peas, mushrooms, onions, and the real mccoy parmesan cheese on top.

I get what you are saying about everyone always getting burgers and stuff for lunch, and here I am with my packed lunch of leftovers.

I don't have a pressure cooker, but I have cooked with one a few times at a friends house. We made pinto beans and carnitas with it-- Its really great when you want something quick without having to cook all day.

So this pasta dish you are thinking about cooking-- what is it? Care to share the recipe... sounds good.

Originally Posted by ruffryder

Turkey pot pie.


This is what I'm making right now. Put the shell on top and it's baking!

The link because the damn pic is too big. LOL
See if it shows up

https://sphotos-b.xx.fbcdn.net/hphot...34991287_n.jpg

the link works-- and it looks great. Is this a picture of your meal or something similar?

I have rotations tonight from 8p-2a so I'm just chillin' at home and missin' my wife but will be making burgers, steamed veggies, and roast potatoes for dinner. Its colder here (NM) today, not much sun today. Hope all that are in the NE part of states be safe and we are all thinking of ya.

[Random]

I get a craving for this soup on cold and blustery days...

I don't make it because I don't keep all the ingredients in the house and the restaurant is just 10 mins away.

Yes, this Ferengi will pay 6 bucks for a bowl of this soup and a half a slice of beer bread.. (It goes wonderful with a nice sourdough as well)

This is the restaurants recipe that has been converted down a bit...


Smoked Gouda and Blond Ale Soup
Recipe Serves 96 (serves 16)

1 lb celery (3 oz by weight) shredded
1 lb carrots (3 oz by weight) shredded
1 lb red onions (3 oz by weight) shredded
1/2 lb butter (2 oz by weight)
1 lb chicken base (1 can)
3 gal water (1/2 gal)
2 gal heavy cream (5 cups)
2 tsp cayenne (1/4 tsp)
3 tbsp white pepper (2 tsp)
2 oz granulated garlic (1 clove to taste)
3 cups white wine (1/2 cup)
6 pounds shredded gouda cheese (2 lbs)
2 pounds roux (2/3 cup)
1/2 gal blonde ale (3 cups)

1.) Chop celery, carrots, and onions and sauté in kettle with butter
2.) Add water, chicken base, beer, and heavy cream. Mix thoroughly, and add all spices, and white wine.
3.) Cook Slowly
4.) Add roux
5.) Add cheese and cook on low heat while blending continuously until smooth.

Roux - 50/50 oil/flour mixture. Must be cool when added to soup.

*make sure the veggies are sliced/diced/shredded into almost non existance... I'm pretty sure an Immersion Blender is used to get the right consistancy.. almost a puree/but not quite

Eat it slowly and savor it...

It's not really heavy, it's just delightful...

I kid you not... every spoon that is put in your mouth, there is a ummmmmm after it..

I ALWAY say the same thing..

I wish I was hungry again, I wish I was just walking in the door and getting ready to eat this...

Sigh...

[TheMerryFairy]

Originally Posted by Random

I get a craving for this soup on cold and blustery days...

I don't make it because I don't keep all the ingredients in the house and the restaurant is just 10 mins away.

Yes, this Ferengi will pay 6 bucks for a bowl of this soup and a half a slice of beer bread.. (It goes wonderful with a nice sourdough as well)

This is the restaurants recipe that has been converted down a bit...


Smoked Gouda and Blond Ale Soup
Recipe Serves 96 (serves 16)

1 lb celery (3 oz by weight) shredded
1 lb carrots (3 oz by weight) shredded
1 lb red onions (3 oz by weight) shredded
1/2 lb butter (2 oz by weight)
1 lb chicken base (1 can)
3 gal water (1/2 gal)
2 gal heavy cream (5 cups)
2 tsp cayenne (1/4 tsp)
3 tbsp white pepper (2 tsp)
2 oz granulated garlic (1 clove to taste)
3 cups white wine (1/2 cup)
6 pounds shredded gouda cheese (2 lbs)
2 pounds roux (2/3 cup)
1/2 gal blonde ale (3 cups)

1.) Chop celery, carrots, and onions and sauté in kettle with butter
2.) Add water, chicken base, beer, and heavy cream. Mix thoroughly, and add all spices, and white wine.
3.) Cook Slowly
4.) Add roux
5.) Add cheese and cook on low heat while blending continuously until smooth.

Roux - 50/50 oil/flour mixture. Must be cool when added to soup.

*make sure the veggies are sliced/diced/shredded into almost non existance... I'm pretty sure an Immersion Blender is used to get the right consistancy.. almost a puree/but not quite

Eat it slowly and savor it...

It's not really heavy, it's just delightful...

I kid you not... every spoon that is put in your mouth, there is a ummmmmm after it..

I ALWAY say the same thing..

I wish I was hungry again, I wish I was just walking in the door and getting ready to eat this...

Sigh...

This sounds really nice, actually! Thank you for sharing it here. i have had a rich and heavy cheddar and beer soup and it wasn't for me. This seems like it would have a lot more flavor with just a subtle ale and cheese undertone shining through. I'll have to try this for some other winter day.