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What's for Dinner - Chapter 6

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  • Re: What's for Dinner - Chapter 6

    Sliced a beef roast in thick pieces, lightly rolled them in garlic salt and popped the pieces into a pyrex dish layered/surrounded with sliced potatoes and covered the dish with foil, and into 375 degree oven for 2+ hrs. Killa go-rilla.
    https://www.facebook.com/Bobby-Ingan...5875444640256/

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    • Re: What's for Dinner - Chapter 6

      Jumbo Jack and a cup of water from Jack in the Box.

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      • Re: What's for Dinner - Chapter 6

        Noodles, Shanghai Angus Steak, Orange Chicken, Beijing Beef, bottle of water and fortune cookie from Panda Express.

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        • Re: What's for Dinner - Chapter 6

          Wanna try my soup recipe?

          Fry three chopped leek tops and two courgettes (zucchini) in a chunk of butter along with two cloves of garlic, two onions, three potatoes and two broccoli stalks (I'm saving the florets for tomorrow). Add a chicken stock cube and salt, pepper, a pinch of thyme, a small handful of salad herbs (I use a dehydrated mix with all sorts in it), and several splashes of Tabasco.

          After a while, add water just to cover. Simmer til tender and then toss in six or eight Laughing Cow triangular cheeses (or use cream cheese or cream or sour cream), and a bit of milk or more water to thin. Blend well.
          http://thissmallfrenchtown.blogspot.com/
          http://thefrenchneighbor.blogspot.com/

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          • Re: What's for Dinner - Chapter 6

            And....

            Roasted vegetable quiche.

            So I discovered that France now sells roasting bags, only they come with spice packets. So I made a pork roast and tossed in a few potatoes with the meat, then felt I should be cooking more vegetables and this is what I did...

            In the big bottom-of-the-oven-pan, which is probably only used to protect from spills...I put whole small potatoes, big chunks of zucchini (courgettes), celery, one chunked sweet potato, halved peeled onions, carrots, green pepper chunks, whole button mushrooms, and one unpeeled whole head of garlic. That pan was overflowing full.

            I poured olive oil over the entire lot and tossed in salt, pepper,and a big pinch of mixed herbs de Provence. This roasted at the bottom rack of the oven under the bagged roast, and I stirred it and turned the pan around from time to time. I think the oven was at 195°c (is that 375°f?), and I took the roast out after an hour and a quarter and left the pan of vegetables in for another 15 minutes or so, til the entire thing was browned and caramelized and delicious smelling. Then I squished the garlic out of the papery covering that was the peel, and mixed it into the roasted vegetables.

            We ate the vegetables with the roast. There were, of course, leftovers. Which I cut up a bit and put at the bottom of a pie crust and topped with a mixture of four eggs,a cup or so of milk, maybe half a cup of cream, chopped parsley and chives, and a cupful of grated Swiss cheese. And a pinch of Parmesan.

            Baked at 375 for ten minutes and then at 325 for another half an hour or so.
            http://thissmallfrenchtown.blogspot.com/
            http://thefrenchneighbor.blogspot.com/

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            • Re: What's for Dinner - Chapter 6

              Avez vous recipes avec chanvre?

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              • Re: What's for Dinner - Chapter 6

                Originally posted by lensperson View Post
                Avez vous recipes avec chanvre?
                Brownies, maybe?
                http://thissmallfrenchtown.blogspot.com/
                http://thefrenchneighbor.blogspot.com/

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                • Re: What's for Dinner - Chapter 6

                  That piecrust recipe I gave you? It makes enough for two crusts. French apple tart is what I did with the other one.

                  Roll out the pastry quite thinly. Spread with applesauce...I put too much so it was about half an inch thick. Top with thinly sliced apples...I sliced apples (five or six wedges per quarter apple), and tossed them in a bowl with the juice and rind of a tangerine and splash of fake lemon juice, then got my hands deliciously tangy while putting them in circles onto the applesauce.

                  I was supposed to put it into the oven at that point....375°f for fifteen minutes and then 350°F for another thirty or forty after that. And I was supposed to pour on a topping about halfway through.

                  But I forgot and poured on the topping right at the beginning...mix about a cupful of sour cream with two eggs and a big pinch of cinnamon and a splash of lemon juice, pour over the tart....

                  What the heck. It wasn't as cooked-eggy as I thought it would be. I sprinkled on a spoonful of vanilla sugar about halfway through and let it bake away til golden and delicious.

                  But the applesauce layer was rather too thick.
                  http://thissmallfrenchtown.blogspot.com/
                  http://thefrenchneighbor.blogspot.com/

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                  • Re: What's for Dinner - Chapter 6

                    The odd thing is that all cigarette rolling papers are imported from France.
                    Every time a person lights a cigarette they are smoking some hemp.
                    The French government keeps a stock of hemp seed for sale to the farmers that
                    have lucrative state certificates.

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                    • Re: What's for Dinner - Chapter 6

                      Chicken pizza, Korean BBQ taco and several cups of water from California Pizza Kitchen.

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                      • Re: What's for Dinner - Chapter 6

                        First of all, there was a small plate with melon, ham, sliced tomatoes, and salad.

                        Then there was a soup: Finely chop a clove of garlic and coarsley grate a medium-sized zucchini into a pot with a nut of butter, and put on to heat at about medium, stirring often.

                        Also put about four cups of water into another pan along with a chicken stock cube, a pinch of pepper, and a splash of Tabasco, and another of shoyu. Bring this to a boil.

                        Meanwhile, beat two eggs with a handful of chopped parsley and chives.

                        Once the zucchini have 'wilted', pour on the boiling stock. When the soup comes back to an almost boil, give it a stir to create a current and slowly pour the egg mixture into the soup in a circular motion.

                        Serve.

                        Dessert was baked apples. Halve and core apples, put core side up into a baking dish, and then put a little blob of butter into each hole made by removing the core. Sprinkle with a mixture of brown sugar and white sugar and cinnamon. Put a few spoonfuls of water into the bottom of the baking dish so that the juice from the apples and the sugar don't get burned. Bake at 350 or so til nicely caramelized.

                        Turn the heat off right away. Delicious hot or cold.
                        http://thissmallfrenchtown.blogspot.com/
                        http://thefrenchneighbor.blogspot.com/

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                        • Re: What's for Dinner - Chapter 6

                          Tonight's dinner:

                          Blood pudding baked with Golden Delicious apples. Fried onion rings (I separated onion rings, put them into icewater for a bit, dried them off and shook them in a bagful of flour with salt and pepper, then deep fried them til brown and crisp). Mashed potatoes (make sure the milk and melted butter are at almost-boiling when you pour that over the mixer smashed potatoes, then gently fold the liquid into the spuds). Yoghurt for dessert.
                          http://thissmallfrenchtown.blogspot.com/
                          http://thefrenchneighbor.blogspot.com/

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                          • Re: What's for Dinner - Chapter 6

                            Brown rice sushi from Foodland, noodles from U Choice In and a bottle of water from a vending machine.

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                            • Re: What's for Dinner - Chapter 6

                              Last night was spaghetti, sausage and fried zucchini patties.

                              Tonite is grilled lamb (marinated in garlic, olive oil, etc), baked potato and leftover zucchini patties.

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                              • Re: What's for Dinner - Chapter 6

                                Originally posted by Sharilyn View Post
                                Last night was spaghetti, sausage and fried zucchini patties.

                                Tonite is grilled lamb (marinated in garlic, olive oil, etc), baked potato and leftover zucchini patties.
                                Wow!
                                That's what I had except for sweet potato and broccoli!

                                Close enough for government work....

                                Be Yourself. Everyone Else Is Taken!
                                ~ ~
                                Kaʻonohiʻulaʻokahōkūmiomioʻehiku
                                Spreading the virus of ALOHA.
                                Oh Chu. If only you could have seen what I've seen, with your eyes.

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