AngelaID's Profile

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Japanese restaurant salad dressing

Here's my contribution:

Makoto-Style Japanese Salad Dressing


o 1 piece peeled gingerroot
o 1/2 cup rice wine vinegar
o 1 tablespoon chopped onions
o 1 tablespoon water
o 1/4 cup vegetable oil
o 1 teaspoon sesame oil
o 1 tablespoon tomato paste
o 1 pinch sugar
o 1 pinch salt
o 2 tablespoons soy sauce


1. Combine ingredients in a blender and process until fairly smooth.
2. Store in the refrigerator.

Apr 15, 2015
AngelaID in Home Cooking

Are you the main shopper/cook at home?

He does the shopping, I do the cooking, he does the cleanup.
I plan out a four-to-seven day menu around what we have in the pantry and freezer and make a shopping list for whatever perishables we need to round out the menu.
If I get in a rut, I toss him a pad and tell him I need ideas. In about 3 minutes, I usually have a long list. No. 1 is always spaghetti sauce. That man could live on red sauce! 90% of the rest of the list usually contains ground beef in one form or another. I try to vary our proteins more than that.

Apr 07, 2015
AngelaID in Not About Food

What's For Dinner #357 - the Out Like A Lamb Edition [Through April 2, 2015]

Marinated some boneless chicken breasts in Italian dressing over night. Seared off on both sides and placed in a baking dish. Sauteed some mushrooms in the same pan and poured over the chicken. Wilted a bag of spinach in some chicken broth and poured over the chicken and mushrooms. Laid slices of Mozzarella cheese over everything and baked at 350 until the chicken finished cooking (about 15 minutes).
Turned out very good!

Hello, I am looking for some recommendations for store bought marinades, sauces, and pre-mixed seasonings for chicken

My "go to" sauce for a lot of things also. Really good in a stir fry. Stir fry chicken strips, remove from pan while they are still a little pink inside. Stir fry my veggies. Toss chicken (or shrimp) back in. Take about 1/2 a cup of Yoshida, whisk in about a teaspoon of corn starch and add it to the pan. The chicken finishes cooking while the sauce is thickening.
Dang ... now I want chicken stir fry!

Apr 01, 2015
AngelaID in General Topics

Does anyone eat tartar sauce with anything other than fish?

Just little bite sized nuggets of deliciousness, that's all!


2 cups corn meal - I use yellow
1 tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1 tbsp. sugar
1/4 cup finely chopped onion
1 cup buttermilk
1 egg, lightly beaten

Mix all dry ingredients together. Add onions, buttermilk and egg. Let batter stand 5 minutes (makes them lighter). Drop by tablespoonful into deep hot oil. Fry to a golden brown. Drain.

(Add some lump crab meat and a diced jalapeno pepper and I'm in heaven!)

Mar 13, 2015
AngelaID in General Topics

No cheap corned beef this year?

$2.98 here. Will pick up three for the freezer today.

Mar 13, 2015
AngelaID in General Topics

Who pre-salts prime rib?

I did this for Christmas: http://www.chow.com/recipes/30234-slo...

Will never try another method again. Best prime rib I've ever made.

Mar 06, 2015
AngelaID in Home Cooking

My Family Doesn't Eat My Cooking

Especially if you get them involved in helping you in the kitchen when they are young. There are a lot of things little hands can do and they may be more interested in eating stuff they helped prepare.

Feb 26, 2015
AngelaID in Not About Food

Uses for anchovy oil?

Anchovies dissolve with cooking. Mash them into oil until they melt.


Feb 12, 2015
AngelaID in Home Cooking

ISO, Fried Beef Cube Recipes

I haven't tried either. Look forward to seeing what you think!

Feb 12, 2015
AngelaID in Home Cooking

ISO, Fried Beef Cube Recipes

Love these things:

Chislic (Steak bites)


* 3 pounds beef sirloin, cut into 1/2-inch cubes
* 1/4 cup brown sugar
* 2 teaspoons garlic powder
* 1 teaspoon onion powder
* 2 tablespoons chili powder
* 1 tablespoon ground ancho chile powder
* 2 teaspoons ground chipotle chile pepper
* 2 tablespoons salt-free seasoning blend
* 1 1/2 teaspoons liquid smoke flavoring
* 3/4 cup Worcestershire sauce
* black pepper to taste
* 2 cups vegetable oil for frying


1. Place the beef cubes into a large mixing bowl. Season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder, salt-free seasoning, liquid smoke, Worcestershire sauce, and black pepper. Marinate in the refrigerator at least 1 hour.

2. Heat the oil in a large skillet over medium-high heat until shimmering.

3. Cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness, about 3 minutes for medium. Drain the beef cubes briefly on a paper towel-lined plate before serving. Allow the oil to become hot again before cooking the next batch of beef.

Serve with a creamy horseradish dip.

Feb 12, 2015
AngelaID in Home Cooking

Is not tipping illegal?

In Idaho, servers make 2.25 per hour. And I sure don't know anyone who is making even close to 300.00 a day/night in tips (in re the PF Changs comment above).

Feb 04, 2015
AngelaID in Not About Food

went to supermarket... what was I thinking!?!

Pacific Northwest here. Husband went to the grocery a couple of hours before the Super Bowl. It was a mad house. Girlfriend went during the SP and declared two super markets "ghost towns".
Gas here is 1.53 this morning.

Feb 02, 2015
AngelaID in Not About Food

What's your regional fry sauce and what do you like?

Depends on what I'm having the fries with.
I always have Bloomin' Onion Dip in the fridge (mayo, ketchup, horseradish, paprika)
Tartar sauce and/or malt vinegar if I'm having fish and chips.
Mushroom soup (hot, undiluted) if I'm having cheeseburgers, because I like cheeseburgers dipped in the soup.
Brown gravy if we're having french dips or patty melts.
Dang, now I want french fries!

Jan 30, 2015
AngelaID in General Topics

Does anyone eat tartar sauce with anything other than fish?

Fish, onion rings, french fries, hush puppies, chicken strips. There may be more ...
I love homemade tartar sauce!

Jan 29, 2015
AngelaID in General Topics

How do you put together a menu plan, if you do?

We are a meat and potatoes family. The last two weeks or so my goal has been to have one half of our plate fresh vegetables, one-quarter meat and one quarter starch. I would get bored with just one vegetable on the plate, so I mix them up. For an example tonight is fresh green beans yellow squash red peppers broccoli and red onion all cut into roughly the same size chunks and stir fried very quickly with a little bit of teriyaki sauce and about half a pound of thin sliced beef tossed in. Serving over steamed rice.

Jan 26, 2015
AngelaID in General Topics

How do you put together a menu plan, if you do?

What "fast food" are you picking up that doesn't contain beef, chicken, pork, fish or seafood?

I keep a well stocked freezer and pantry. I pull out three proteins a week and make a menu around those and what we have in the pantry. Make a list of what we need to round out the menu (usually vegetables and dairy) and husband goes to the store.

Jan 26, 2015
AngelaID in General Topics

Too much Zucchini - help

Husband likes when I hollow them out, mix the innards with some spaghetti sauce, stuff them and bake. Sprinkle mozzarella and some parmesan on top a few minutes before taking out of the oven.
I've been roasting a lot lately too.
Dip in a tempura batter and deep fry.
Or just batter and fry. Serve with ranch dressing.
Dang, I just had to add zucchini to my grocery list!

Jan 20, 2015
AngelaID in Home Cooking

Foods of the late 1970s

I think this is the only thing my mom knew how to "cook" when I was growing up! LOL

Cheery Cherry Cheese Pie

8-oz pkg cream cheese, softened
14-oz can sweetened condensed milk
1/3 c lemon juice
1 tsp vanilla exract
14-oz can cherry pie filling, chilled

In medium bowl, beat cream cheese until fluffy.
Add condensed milk, blend thoroughly.
Stir in lemon juice & vanilla.
Pour into graham cracker crust. Chill 3 hours or until firm.
Top with desired amount of pie filling. Serve immediately or chill again until ready to serve.

Jan 15, 2015
AngelaID in General Topics

When do you plan dinner?

I pull three or four proteins out of the freezer and plan a loose menu for the week based on those, and what's in the pantry. Make a list for the grocery store for husband.

Jan 14, 2015
AngelaID in General Topics

Simple Good Things

Avocado on sourdough toast

Jan 06, 2015
AngelaID in General Topics

Help with a Southern Style Supper

Chicken fried chicken (like chicken fried steak) with mashed potatoes and gravy, collard greens and/or fried okra.

Getting uncooked prime rib shipped?

I want to have a nice prime rib shipped to my mother. She won't spend the money on one herself. All I can find are precooked. Is there a reputable company that will ship an uncooked prime rib?

Dec 31, 2014
AngelaID in General Topics

What to do with leftover prime rib?

I did the same this year (thanks to Chow!). I pulled it out at 120 though. Rested for an hour while my bakers cooked and put it back in a 450 degree oven for 10 minutes. Best prime rib ever! Husband is still raving about it.

Dec 30, 2014
AngelaID in Home Cooking

Tip On Expensive Meal

20 to 25%

Dec 30, 2014
AngelaID in Not About Food

Difference between meatloaf and Salisbury Steak?

I use pretty much the same recipe for SS and meatloaf. SS is formed into patties with a rich brown gravy. No sauce or condiments on my meatloaf, thank you.

Dec 30, 2014
AngelaID in General Topics

Difference between meatloaf and Salisbury Steak?

We call that cube steak. I made Swiss Steak with it last night. Also use it for Chicken Fried Steak.

Dec 30, 2014
AngelaID in General Topics

Linguine & Clams

Looks awesome! We don't find good clams up in our neck of the woods often.

Dec 29, 2014
AngelaID in Home Cooking

canned potatoes - anyone cook with them?

Never heard of them until camping with a girlfriend. She fried some up for breakfast. They were okay. Not something I would go out of my way to look for.

Dec 29, 2014
AngelaID in Home Cooking

Prime Rib and baked potatoes question

Never mind. I just read the last paragraph of the recipe. Duh!

Dec 24, 2014
AngelaID in Home Cooking