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AngelaID's Profile

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Let's ban the word GUYS!!!

Seems to me some are just actively seeking a reason to be offended. I wouldn't even notice "you guys".

2 days ago
AngelaID in Not About Food

Thanksgiving Guests! What are you bringing?

It's more like what I would call Shrimp Cocktail.

Take a boatload of thawed shrimp, cut into a small dice, add about an equal amount of similarly diced celery. Squirt in just enough ketchup to cover the top, add horseradish, sprinkle about 1/4 to 1/2 a lemon in. Mix it all up. Sauce should barely coat the shrimp, not drown it. Taste to see if it needs more ketchup, horseradish or lemon. Refrigerate overnight.

Nov 20, 2014
AngelaID in General Topics

Thanksgiving Guests! What are you bringing?

Going to nephew's house. Will make Grandma Faye's Shrimp Salad.
(His grandmother - she passed away this year. She made it for every single dinner gathering for most all of her 70+ years.) It should bring back some good memories for BIL and the nephews.
If not, husband will eat it all. He devours that stuff!

Nov 20, 2014
AngelaID in General Topics

What's for Dinner #335 - Is Everyone Feeling the Chill?

This came out really good. I piled a bunch of baby fresh spinach leaves in a bowl and sprinkled with a bunch of sauteed mushrooms. Heated some Italian dressing in the mushroom pan, sprinkled in a couple of tablespoons of shredded Parmesan and tossed the salad with it. (Don't drown it, just toss so everything is thinly coated with the dressing.)
Sliced a one inch thick piece of french bread and spread, thickly, with equal amounts of butter and Parmesan (creamed together) and fried, cheese/butter side down, in the frying pan was nice and toasty (less than a minute).
I love when an "experiment" actually works out! LOL

Packing leftovers at the table - Is it just me?

There sure appears to be an awful lot of people who spend entirely too much time actively seeking a reason to be offended.
I have never had a server pack my leftovers. They just put a box on your table and you pack it as you see fit.

Nov 17, 2014
AngelaID in Not About Food

What's Cooking While It's Freezing?

Chicken and dumplings tonight.

Nov 14, 2014
AngelaID in Home Cooking

Sides with crab cakes

cole slaw, hush puppies and corn on the cob!

Nov 07, 2014
AngelaID in Home Cooking

Famous Regional Food you find embarrassing or disgusting?

Rocky Mountain Oysters

Nov 03, 2014
AngelaID in General Topics

Famous Regional Food you find embarrassing or disgusting?

Rocky Mountain Oysters

Nov 03, 2014
AngelaID in General Topics

Is it still Beef Stroganoff

Just made stroganoff last night. I add a couple of TBL of tomato paste.

Nov 03, 2014
AngelaID in General Topics

Suggestions for authentic Mexican dish to please 3rd grade class

Chicken or beef taquitos.

Oct 29, 2014
AngelaID in Home Cooking

what to serve with baked beans

Grilled (or BBQ) chicken or ribs and corn on the cob!

Oct 28, 2014
AngelaID in Home Cooking

Old Lunchbox Favorites

Same lunch all through Jr. High and High School. Shoestring potatoes, Reese's peanut butter cups and a Dr. Pepper.

Oct 24, 2014
AngelaID in General Topics

Favorite Pioneer Woman Recipes

Favorites:

Her method for salmon
"The Bread"
Simple Sesame Noodles
Marlboro Man sandwich

Gag me:

Her meatloaf recipe

Oct 23, 2014
AngelaID in Home Cooking

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

(I'm doing the Beef Tomato version tonight)

Chicken Stir Fry (My version)

In a tiny bit of olive oil, sesame oil and garlic, stir fry chicken strips over high heat until browned. Will still be pretty rare inside. Remove from pan.

Add a touch more olive oil, sesame oil and garlic, stir fry hard vegies first:
Celery
Carrots
Broccoli
Cauliflower

Add
Mushrooms
Zucchini

Add
Snow peas
Bean sprouts
Green onions

Doesn’t take very long, vegies should still be firm and crisp.

Toss chicken back in the pan

Add stir fry sauce:

1 cup water
½ teaspoon chicken bouillon
1 tablespoon corn starch
2 tablespoons soy sauce

When it thickens up, serve over hot rice or chinese noodles

For Chinese Beef Tomato - use steak strips, onion wedges, green pepper slices (add with mushrooms), beef bouillon instead of chicken and add tomato wedges right before you plate.

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Have a bunch of veggies I need to use up today. Beef and broccoli stir fry, with fresh tomato wedges added toward the end, over steamed rice.

Do you prefer curly fries or regular fries?

Seasoned curly fries.

Oct 14, 2014
AngelaID in General Topics

Winter Emergency Stock-Up

The only things I can think of (from my pantry inventory) are a bag of rice and frozen fish (we have halibut, tilapia, cod, salmon and shrimp in the freezer). We also have a couple of generators to keep fridge and freezer going if we are without power for a while.

Oct 09, 2014
AngelaID in General Topics

What are Your Favorite Ways to Eat Jam & Jelly?

Strawberry preserves: on toast, with PB; spread on warm crepes; french toast dipped into (must not be *spread* on the french toast!); Monte Cristo sandwiches, again, must be dipped into; and, oatmeal "Peek-A-Berry-Boo" cookies. Make a thumbprint in top of cookie and drop in a dollop of preserves, bake. Husband loves them!

Oct 08, 2014
AngelaID in General Topics

a very large red cabbage

Find a good recipe for Borscht. And invite me over.

Oct 07, 2014
AngelaID in Home Cooking
1

Read the whole menu then decide or stop when you see something you want?

If it is something I love, that I never see on a menu anymore (Monte Cristo, or a Crab Louie), I stop dead in my tracks and order it. Most times I'm disappointed. No one knows how to make a Monte Cristo anymore. And Crab Louie does not ever, ever, get imitation crab meat, or get drowned in plain ol' 1000 Island Dressing! But once I get it in my head, there's no going back.

Oct 06, 2014
AngelaID in Not About Food

Regional Egg Roll Styles

My favorite recipe for egg rolls:

Shrimp & Vegetable Egg Rolls

2 Tbls vegetable oil
8 cups finely shredded green cabbage
2 cups coarsely grated carrots
2 & 1/2 Tbls soy sauce
3 cloves of garlic, finely minced
1 Tbls ginger, finely minced
6 green onions (or scallions), cut into very thin slices
3/4 lb salad shrimp (can substitute chopped, cooked, chicken)
1/2 cup coarsely chopped fresh cilantro
1/4 cup finely slivered fresh basil
Salt - to taste, if needed
12 egg roll wrappers (10 oz)
1 egg, lightly beaten
1 & 1/2 cups vegetable oil

1. In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce.
2. Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt.
3. When working with egg roll wrappers, cover them with a damp kitchen towel so they don’t dry out. Stuff wrappers one at a time: Place one tip facing you like a diamond shape on a flat work surface. Place 1/3 a cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush. Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste ‘greasy’). Place on a plate seam-side down. Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel.
4. Heat 1 & 1/2 cups of oil in a 10 inch skillet until it begins to bubble a bit on top. (To test for temperature, drop a cube of bread into oil; it should brown within one minute). [I use my deep fryer - @ 370 degrees - drop in 3 or 4 egg rolls - cook 1 minute and turn and cook for another minute, or until golden brown.]
5. Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 21/2 minutes on each side, or until golden brown. Drain on paper towel. Serve immediately.
I like mine with ketchup and hot Chinese mustard. Hubby likes his with sweet & sour sauce.
Makes 12 egg rolls

Sep 24, 2014
AngelaID in General Topics

Recipes You've Never Heard of Outside Your Family

Dip a shredded wheat biscuit in boiling water (on a slotted spoon) for a second, until it's soft, drain, add a couple of pats of butter and put an over easy egg on top. My "go to" comfort food when I don't feel good.

Sep 24, 2014
AngelaID in Home Cooking

Is it too soon to talk about Thanksgiving?

I just did a big turkey dinner, with all the trimmings, last weekend. I'm good for a while. No idea what TDay will bring. Just another day for us. Except I get a four day weekend. And *that* excites me beyond belief!

Sep 17, 2014
AngelaID in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

Now y'all got me craving a fishwich. What brand of frozen fish do you recommend? My goodness, I haven't even thought of fish sticks since I was 10 years old!

When do you send back a steak for being under/over cooked?

Denny's has security guards? Rough neighborhood ...

Sep 04, 2014
AngelaID in General Topics
1

Lard, Beautiful Lard!

I render my own every year when we get our pig.

What "typical American Foods" would you serve to foreigners?

My husband loves these sandwiches. Might have to go on the menu again soon!

Aug 20, 2014
AngelaID in General Topics

Storing Fresh Produce: How to prevent heads of romaine from dying lonely deaths at the back of the fridge

I don't wash it first either. I do let it sit in a colander in the sink for a few minutes to drain/dry before I roll it up and put it away.

Aug 13, 2014
AngelaID in General Topics

Steam, don't boil those hard cooked eggs.

I put them in my rice steamer, set for 20 minutes, rinse in cold water and peel. Will never try to boil again.

Aug 13, 2014
AngelaID in Home Cooking