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What Do You Eat?


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#441 MacCionoadha BeanSidhe

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Posted 10 March 2017 - 03:27 PM

Tantric, I love French onion soup. I also, love Walk-about Soup from Outback Steak House. This is the make at home version.

Outback Steakhouse Walkabout Soup
2 cups yellow sweet onions, thinly sliced
2 tablespoons butter
15 ounces no/low sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 teaspoons chicken Better Than Bouillon
1/4 cup Sharp Cheddar, shredded (if home shredded, toss it in a tablespoon of flour)
1/4 cup American cheese, shredded
1 1/2 to 1 3/4 cups white sauce (recipe below*)
Shredded Cheddar cheese, for garnish

In 2−quart saucepan, place 2 tablespoons butter and sliced onions. Cook at low to medium heat, stirring frequently until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, pepper and stir until completely heated through.

Add white sauce and cheese. The white sauce will be thick because it has been removed from the heat. Simmer
on medium low heat until cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for an additional 30 to 45 minutes.

Serve with a garnish of shredded Cheddar cheese and a couple of slices of warm dark Russian or brown** bread.


* Thick white sauce
3 tablespoons butter
3 tablespoon flour
1/4 teaspoon salt
1 1/4 cups whole milk

In 1−quart saucepan, melt butter and add flour, cook on medium heat until flour turns thick and comes away from side of saucepan. Pour milk into flour mixture a little at a time and stir constantly, taking care not to let mixture lump. Set aside (off the heat) until ready to use in the soup.

** Howard Johnson's Boston Brown Bread
1 cup Unsifted whole wheat flour
1 cup Unsifted rye flour
1 cup Yellow corn meal
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Salt
3/4 cup Molasses
2 cups Buttermilk

1. Grease and flour a 2 qt. mold. Boil water in a teakettle. Place trivet into a deep stockpot.

2. Combine flours, corn meal, soda, and salt. Stir in molasses and buttermilk. Turn into the mold and cover tightly.

3. Add enough boiling water to the stockpot, to come half way up the sides of mold; cover and steam 3½ hours or until done. Remove from mold to cake rack. Serve hot. Makes 1 loaf




Muriel, if you add some chopped cooked cabbage and baked it, you'd have Rumbledethumps.

Rumbledethumps
1 lb potatoes, roughly diced
16 oz cabbage, finely shredded
4 T butter
1 c onion, diced
1/2 c sharp cheddar cheese, shredded
1/4 c extra sharp cheddar cheese, shredded
1 tsp fresh chives or 1/2 teaspoon freeze dried


1. If baking, preheat oven to 400°F.

2. Boil the potatoes until knife inserts easily; drain and mash the potatoes. Set aside.

3. Melt butter in large skillet, add cabbage, onion and cook until soft, but not browned. Stir in chives. Add mashed potatoes 1/2 cup of cheese; blend well. Season with salt and pepper.

4. Turn into buttered pie plate or individual ramekins, sprinkle with  sprinkle with remaining shredded cheese, and brown under broiler or bake at 400°F. for 10 minutes.

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#442 JIMOverSeer

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Posted 10 March 2017 - 03:49 PM

Today it was 10 grain hot cereal... followed by peanut butter cups for a snack.   :  )

#443 MacCionoadha BeanSidhe

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Posted 10 March 2017 - 04:42 PM

I had tuna salad (tuna, light mayo, finely chopped onions and celery on multi-grain bread), with a cup of tea for lunch. Supper is corned beef hash (finely chopped corned beef, cabbage, and carrot, mixed into mashed potatoes)

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#444 siguie

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Posted 14 March 2017 - 11:40 AM

Happy Posted Image Day!

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#445 lorac61469

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Posted 14 March 2017 - 12:12 PM

I'm frying up some crappie that my husband caught (breaded with a mixture of cornmeal and flour), mashed potatoes and corn.

If anyone is wondering, crappie is a mild white fish that's very tasty but has a terrible name.

#446 MacCionoadha BeanSidhe

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Posted 14 March 2017 - 05:48 PM

We had homemade seafood chowder; I used imitation crab meat.

Seafood Chowder
2 tbsp butter
2 celery ribs, diced into 1/4-inch(5mm) pieces
1 carrot, diced into 1/4-inch(5mm) pieces
1 small onion or shallot, chopped finely
(2) 14oz cans fish stock
1 tbsp Better Than Bullion Fish base
10 oz water
2lbs baby red Bliss or Yukon gold potatoes,diced into 1/4-inch(5mm) pieces
8 oz evaporated milk
4oz water + 1 tbsp potato starch slurry
8 oz imitation crab or lobster meat, fish, shrimp, scallops or a combo of them
salt & pepper to taste

In a large stockpot, melt butter over medium-high heat; add celery, carrot and onion. Saute until vegetables are translucent, but not browned. Add fish stock, fish base, and water. Bring to a boil; add potatoes and cook until potatoes are tender. Reduce heat to medium-low; add the milk and water-potato starch slurry; stir until slightly thickened. Add the imitation crab meat/seafood and stir until well blended and until hot. Do not boil. Season with salt and pepper. Serve with either oyster crackers or crusty bread. Makes 8 hearty servings.

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#447 MrsFrootloops

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Posted 14 March 2017 - 06:29 PM

In honor of Pi day, we had a Pizza "Pie" and an apple pie.
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#448 MacCionoadha BeanSidhe

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Posted 23 March 2017 - 08:12 PM

I had Campbell's tomato soup(which I doctored) and chicken salad with dried cranberries and pecans on artisan sourdough bread.

The dried herbs, in the recipes below, are freeze-dried. The brand is Litehouse.

Tomato Soup
(1) 10.75 oz can Campbell's condensed tomato soup
11 oz milk
1/4 tsp dried red onion
1/4 tsp dried garlic
1/4 tsp dried chive
1/8 tsp cracked black pepper
1/4 tsp dried basil
1/4 tsp dried parsley

Grind in a mortar and pestle/spice grinder onion, garlic, chive and black pepper; set aside.
In a saucepan, combine tomato soup, milk, ground spice mix and basil; stir to combine. Cook on medium-heat until hot and bubbly. Add parsley and cook one minute more. Serve with crusty bread or crackers(oyster, saltine, butter or Ritz).


Cranberry - Pecan Chicken Salad
10 oz cooked chicken, chopped or 10 oz canned chicken, shredded
1 rib celery, diced
1 green onion, sliced thinly
1/4 cup sweetened dried cranberries (Craisins)
1/4 cup toasted pecans
2 tbsp mayonnaise

Stir together chicken, celery, green onion, toasted pecans, sweetened dried cranberries, and mayonnaise. Season with salt and pepper to taste. Cover and chill up to 3 days. Serve in a sandwich, on crackers or eat as is.

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#449 Vlawde

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Posted 23 March 2017 - 09:24 PM

Tonight's gourmet meal..Del Taco!
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#450 earthlydelitesGStudy

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Posted 23 March 2017 - 11:37 PM

easy night tonight, bbq chicken and salad :D
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#451 MacCionoadha BeanSidhe

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Posted 24 March 2017 - 04:04 PM

We had left over Tomato soup, with a cheese sandwich and chocolate cream pie for dessert.

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#452 MacCionoadha BeanSidhe

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Posted 04 June 2017 - 10:39 AM

Asian Chicken Noodle Soup

3½ cups low-sodium chicken broth
1 teaspoon soy sauce
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 tsp ground black pepper
1 carrot, sliced thinly on the diagonal
1 stalk celery, sliced thinly on the diagonal
1/2 red bell pepper, cut into 2-inch-long strips
2 green onions, sliced thinly on the diagonal
1 clove garlic, minced
1/2 cup uncooked curly Asian noodles, broken up
1 cup chicken, cooked and shredded

1. Heat the broth, soy sauce, ginger, turmeric, black pepper, carrot, celery, red pepper, green onions, and garlic in a 2-quart saucepan over medium heat to a boil.

2. Stir in the noodles and chicken in the saucepan. Reduce the heat to medium and cook for ten minutes or until the noodles are done.

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#453 KlaineyGStudy

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Posted 05 June 2017 - 04:21 AM

I had Chinese and didn't have to cook it :) the best type :yes:
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#454 MacCionoadha BeanSidhe

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Posted 05 June 2017 - 04:11 PM

:lol:

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#455 earthlydelitesGStudy

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Posted 06 June 2017 - 12:36 AM

after coming back from all that delicious food in America I'm trying to behave with my food! So today I've got chicken tacos, and since it's cold here I got some soup from work. Best part about working in a university is the access to cheap eats. The university head chef runs a soup kitchen in winter where you can get a bowl of soup and a bread roll for $5. Bargain!

Today's soup was french onion. I'm thinking that Friday's soup of shrimp chowder also sounds amazing.
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#456 MrsFrootloops

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Posted 06 June 2017 - 06:28 PM

what all did you eat over here? lol
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#457 MacCionoadha BeanSidhe

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Posted 25 June 2017 - 01:51 PM

Tonight I'm having Five Spice Dirty Rice and Teriyaki Seaweed Crisps.

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#458 MacCionoadha BeanSidhe

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Posted 28 November 2017 - 04:14 PM

Well tonight i doctored up a package of Ramen noodles in shrimp broth.


Ramen Stir-Fry:
1 pkg Ramen Noodles in Shrimp Broth(set seasoning pack aside)
2 cups water
2 tbsp peanut oil
8 asparagus stalks, sliced thinly on the diagonal
1/4 cup sweet corn kernels
1 stalk celery, sliced thinly on the diagonal
1 medium carrot,sliced thinly on the diagonal
1 green onion. sliced thinly on the diagonal
1 tsp fresh parsley, chopped or 1/4 tsp dried
Red pepper flakes to taste (optional)
2 tbsp mirin
1 tsp soy sauce
1 tsp oyster sauce
2 tbsp water
1 tbsp corn starch or 1 tsp potato starch
1/4 cup sodium-free dry-roasted peanuts
4 oz cooked turkey thigh meat, shredded
1 tbsp chives, snipped
2 tbsp toasted sesame seeds
Toasted sesame oil.

1. Cook noodles according to package; set aside.

2. Combine shrimp seasoning pack, red pepper flake (if using), mirin, soy sauce, oyster sauce, water, and starch; mix and set aside.

3. Heat oil in a sauté pan; add asparagus, corn, carrot, onion, and celery. Sauté vegetables, until they are tender-crisp.

4.  Add pasta to vegetables and stir-fry for 2 minutes. Stir seasoning mixture and pour over noodles and vegetable mix.

5. Add peanuts and turkey, cook until turkey is heated through. Serve, topped with chives, sesame seeds, and drizzle of sesame oil; eat while hot..

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#459 JIMOverSeer

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Posted 29 November 2017 - 02:20 AM

I'm going to try making some Mulligan stew (hobo stew) this weekend.  :)

You pretty much follow a basic recipe and then add whatever you have on hand to complete it.

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#460 MacCionoadha BeanSidhe

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Posted 29 November 2017 - 02:37 PM

Tonight I'm having Thanksgiving left overs.

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