Used to love Popo's, but haven't been there for years

Keep it age appropriate. Right now maybe those little hole in the wall places are all you can frequent. A few tips, make sure your baby its not hungry when you go in....he will be better able to focus on your instructions to him. Also, as they grow older never tolerate bad behavior in public. As long as you have done your best to make sure the kid isn't tired, hungry or poopy, be prepared to let them know that bad behavior will result in the outing being cut short. When they are able to understand give them plenty advance warning on what you expect from them.

Tale of Two Entrees!

....Ohhhhh, you meant who won the NFNS last year!!! Duh! It was Artie Sequera (sic) <walks away shaking her head...” read the posts more carefully Suzy”.....>

#3 on the bread pudding! I think it was Aaron Sanchez who won last season. That beautiful blue cornmeal should have been transformed into a dessert tamale filled with the chutney, bacon and apricot!

Leftovers! For my DH I like to make a little extra and then pack it up for his lunch the next day or so. Most leftovers heat well in a toaster oven if packed in the right container. If not leftovers, then I like ” snack lunches”, i.e. hard-boiled eggs, cheese slices and crackers, marinated beets with goat cheese, tuna salad in an avocado half, cottage cheese with tomatoes & cukes to name a few! Good luck!

Where do you find Camels, and how do you prepare them? This takes game meat to a whole new level!

My understanding its that the recipe wants you to remove the cover after cooking 10-15 minutes, increase the heat, in order to reduce the liquids thus concentrating the flavors. Ratatouille should be thick, not soupy. Hope this helps!

I'm making this tomorrow....my DH will love it! Thanks Hank!

+ 2 I make this sauce often. It's delish!

Where are you where it was 90? I'm in AZ...it's getting hot here too!

Monday dinner with my baby was a beautiful roast chicken (whole roasters on sale for .75 lb. at Fresh 'n Easy), stuffed with onion and garlic and rubbed with olive oil, knorr chicken and garlic salt and pepper, lovely big baked potatoes with chopped scallions, butter and greek yogurt, and yummy side of brussels sprouts carmelized in coconut oil. So homey and satisfying.....no complaints from hubby.

I love mushroom omelette, especially with cheese! What is black pudding?

That sounds delicious magiesmom. I went with the German Pancake!

Roumanian pancakes are my family heritage. They are tender crepes with the shredded cheese inside, all melty, then rolled up with the confectioners sugar on top. Seriously addictive!

I LOVED home ec! Who can ever forget learning to make chocolate pudding from scratch! So sad that it its no longer offered in most schools. Thanks for the reminder jiffypop!

It's Sunday morning and I woke up with pancakes on my mind. I haven't had them in awhile, so the question is, what kind to make? Lovely, lighter than air short stack with plenty of melting butter and warm maple syrup...... Or a beautiful poufy German Pancake with a squeeze of fresh lemon and a light dusting of powdered sugar? Blueberry? Buckwheat? Corn Griddle cakes? They are all so good! I'm wondering if any of you have ever had a Roumanian Pancake with grated sharp cheddar cheese and powdered sugar or with apple butter? What are the CH's cooking up for breakfast on this beautiful Sunday morning that the Lord has made?

In 2006 I traveled to Liberia, West Africa to marry my sweetheart who is from there. One of the first ” local” dishes I had was barbequed whole fish with a pepper sauce that they put on everything. Unknown to me the peppers used are the ones we know as Habaneros or Scotch Bonnets! The fish was delicious, but I seriously hurt myself in my gusto and enthusiasm to keep eating this yummy, but HOT dish.

A search turned up Lady Baltimore Cake, highly popular in the 20' s. Here's a link
http://www.press.uchicago.edu/Misc/Ch...

The Betty Crocker Cookbook circa 1948 (in 1978), James Beard's Theory and Practice of Good Cooking, and last, but certainly not least, Miriam B. Loos Family Favorites Cookbook, put out by the Current card company, and where I got the ” best ever” lemon bars recipe that I've been making since 1977.

Totally agree blue room! I never could understand contaminating a whole dish of salt either. Old fashioned me just uses a shaker.

...Maybe she should know what a "mire poix" (meer-pwah) is for starters! Mire Poix is a fancy word for diced carrot, onion and celery. It is used as a flavor base for many soups and stews and sauces. ;-)

I would use the straight sided pan for sloppy joes because they are........well........sloppy!! You don't want them "slopping" out of the sloped-sided pan ;-)

It's definitely a spread and not slices. My mom used to use it in her cheese ball too back in the day! It is a sharp spread, you could substitute any sharp flavored potted cheese spread. It's orange in color (cheddary).

Heck yeah.....! It would be all sweets, butter and snack foods whenever I wanted and as much as I wanted!!! What a wonderful world it would be....<day dreaming>......

I spent a year in Liberia West Africa, and Potato Salad is a party food there too! To my surprise these wonderful ladies added no celery (not to be found in Liberia), but did add, onions a can of mixed veggies and fried hot dog pieces! It was a very tasty Potato Salad, and made this homesick girl very happy. At home in America I add crispy bacon, sliced green onions, celery, yellow mustard, mayo, vinegar and salt and pepper.

Once they are baked they freeze beautifully!

I recommend Tyler Florence Ultimate Cheesecake recipe. It comes out so light and fluffy! Yummy!
Here's the link: http://www.foodnetwork.com/recipes/ty...

I really want to learn how to make fresh pasta! I've tried a time or two on my own, but the results were disastrous.....coming from an Eastern European background, I don't have a shred of Italian in me! Anyone in the Phoenix area that would like to tutor me?

Hi Chele!

I think you're on the right track to go with a Mexican buffet. Super easy and delicious. Don't be afraid of the Costco groundbeef, I use it all the time and it's great! If it seems dry or flavorless to you I would add taco seasoning and a bit of olive oil for moistness.

Here's my recipe for Easy Spanish rice: Pre-cook the quantity of rice and set aside. In a large frying pan heat up 1/2 c. veg oil and add 2 diced onions, garlic and 1 red and 1 green sweet peppers. Add 2-3 chicken bouillon cubes (or any flavor you like)black pepper and 2 T mild chili powder to the oil and veggies. Mix the above flavored oil and veggies together with the rice and add a large amt. of chopped cilantro. Adjust salt and pepper to taste.

For an easy appetizer serve salsa and tortilla chips! Everyone loves them. Here is an easy recipe for salsa that is easy on your budget too:

2 large cans of whole tomatoes

2 small cans diced green chilles

1-2 diced fresh jalapenos (remove seeds for mild, leave them in for spicy)

1 medium onion diced

1 bunch fresh cilantro

juice of one lime

4-5 chopped green onions (mix in later, do not blend)

salt and pepper and sugar to taste

1-2 cloves fresh garlic

olive oil

Combine the tomatoes, chopped onion, and cilantro in blender jar and process until smooth. Pour into a bowl and add the green chiles, jalapenos, green onions, lime juice, oil and salt and pepper. Add sugar 1 tsp at a time to taste, a little enhances all the other flavors. Serve with chips. Have fun at your party!