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AngelaID's Profile

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Do you eat the...gulp...fat?

Just had it last night. Husband chars all the fat on the grill, my favorite part of the steak.

35 minutes ago
AngelaID in General Topics

For Fun: Favorite bad versions of dishes?

Hormel canned Tamales. Sauce must be sopped up with warm sourdough bread dripping with butter.

about 20 hours ago
AngelaID in General Topics

Soy Sauce: Does the Brand Matter?

Someone at the office brought in a bottle of Buillard's Louisiana Supreme Soy Sauce, that he picked up at the dollar store, and I was amazed at how good it was. And I'm picky about my soy sauce. No Kikkoman's in my cupboard, ever!

Jul 24, 2014
AngelaID in General Topics

What to do with leftover green beans.

Husband loves "beans and taters". I toss a bunch of bacon, sliced in about one inch pieces, in a pot. Brown it up. Add a chopped onion. When translucent, add (lots, for us) of garlic. Pile a bunch of cleaned, fresh, green beans (I cut the longer ones in half), stir it all up so they get nice and coated with the bacon drippings. Toss in a bunch of baby red potatoes. Add a little seasoning salt and a fair amount of fresh ground pepper. Cover everything with chicken broth, bring to a boil, cover and simmer on low for a few hours.

Jul 24, 2014
AngelaID in Home Cooking

Asian-style Zucchini?

We love this recipe for a refreshing salad. I sub in Julienned zucchini or yellow squash sometimes.

http://www.foodiewithfamily.com/2012/...

Jul 24, 2014
AngelaID in Home Cooking

What's for Dinner #314 - Lazing on a Sunny Afternoon Edition [Through July 26, 2014]

No one in North Idaho has even heard of scrapple! LOL
I order it from Habbersett and have it shipped frozen. Man, I have to pull another one of those packages out of the freezer.

Jul 24, 2014
AngelaID in Home Cooking

Pioneer Woman, just asking about beef

posted by Ree Drummond on 6-4-14:
“We are on the commercial side of cattle ranching, and don't generally raise meat for our own use. We do occasionally use the meat for one of our own animals, but we use so much beef (and specific cuts of steak/roasts) that it isn't always practical to supply our own meat. Plus, we believe in the quality of beef in supermarkets---that's where our beef winds up! In addition, on my blog and on my show, I like to show beef the way it's packaged in stores so it's more clear when folks want to make one of the recipes. (Hope this all makes sense! :))”

Jul 21, 2014
AngelaID in Food Media & News

How do you keep your lettuce fresh?

I wrap it in paper towels, then wrap in tin foil. Lasts a good long time.

Jul 16, 2014
AngelaID in Home Cooking

OK..SO I HAVE A BAGEL...WHAT DO YOU PUT ON YOURS?

Onion bagel. Always. With
Butter, avocado and salt
Butter and cream cheese
Butter and smoked salmon spread (smoked salmon and creamed cheese mixed with a little ranch dressing)

Jul 15, 2014
AngelaID in General Topics
1

Famous foods from your region you find tasty and delicious.

I make them at home with cube steak. Serve with cocktail sauce or Bloomin' Onion dipping sauce. Never had one "full of bones and tendons without much meat". Ever.

Jul 15, 2014
AngelaID in General Topics
1

Famous foods from your region you find tasty and delicious.

Idaho - Finger Steaks, Scones (what the rest of the country calls Indian Fry Bread) and huckleberries.

Jul 14, 2014
AngelaID in General Topics

Let's talk about white bread

Soft white bread is a must for a bologna sandwich.

Jul 14, 2014
AngelaID in General Topics

Mixing apples and oranges

Favorite comfort food from childhood. Equal amounts of apples, oranges and bananas cut into about the same sized pieces and simply sprinkled and tossed with a little sugar

Jul 11, 2014
AngelaID in Home Cooking

Egg roll condiments.

I dip mine in ketchup and hot mustard. Mr.Ang likes sweet and sour sauce.

Jul 11, 2014
AngelaID in General Topics

How do you do peanut butter and crackers?

Jiff or Skippy, creamy, on saltines (or celery)

Jul 09, 2014
AngelaID in General Topics

Food "etiquette" after a death

Up here (North Idaho), the ladies from the church put together a nice spread in the basement (kitchen) of the church for after the service. Lots of food is brought to the house, there are usually out of town family and guests milling around for days after the service. We usually take an ice chest, bags of ice, a large coffee urn, and disposable plates, cups, silverware and napkins for extra storage and easy clean up.

Jul 07, 2014
AngelaID in General Topics

Food "etiquette" after a death

Awww ... that is sad!

Jul 07, 2014
AngelaID in General Topics

favorite bottled salad dressings?!?

Hidden Valley Ranch Buttermilk that I make from the packet.
Lighthouse Original Blue Cheese
Lighthouse Caesar

Jul 02, 2014
AngelaID in General Topics

What do you eat when sick?

Hot shredded wheat patty with a fried egg on top.

With a slotted spoon, lower the patty into boiling water for just a second or so, drain, put it into a bowl, pats of butter on top, top with an over easy egg, break the yolk and add salt.

It's the only thing I want when I'm sick, and it's the only time I eat it.

Jun 30, 2014
AngelaID in General Topics

What's for Dinner #309 - the Lazy Hazy Crazy Days of Summer Edition [through June 30, 2014]

Grilled rib steaks, roasted potatoes with bacon and onion, steamed cauliflower with cheese sauce

Jun 27, 2014
AngelaID in Home Cooking
6

What's for Dinner #307 - the Sum-Sum-Summertime! Edition [through June 22, 2014]

Picked up a beautiful filet of salmon yesterday. It will go on the grill with a basket of fresh vegetables.

Jun 20, 2014
AngelaID in Home Cooking
3

What's for Dinner #307 - the Sum-Sum-Summertime! Edition [through June 22, 2014]

Cajun Shrimp Caesar salad and Pioneer Woman's "The Bread"

Jun 19, 2014
AngelaID in Home Cooking
5

When the ingredients aren't there

Not anymore. :(

Jun 17, 2014
AngelaID in Not About Food

When the ingredients aren't there

There is only one half-way palatable Chinese restaurant up here (North Idaho) and I would gladly go out of my way to get up there and pick up dinner to bring home. I noticed a couple of years ago that there was getting to be less and less meat in our orders and than less and less vegetables. (Beef and Broccoli, "Special" Fried Rice, Special Chow Mein, Egg Rolls). I finally gave up altogether.
About once a year I do cave and run in to a hole in the wall down the street from my office and grab a to go order. I always end up taking a couple of bites and dumping the rest in the trash. Every. Single. Time. And swear I will never do it again.

Jun 16, 2014
AngelaID in Not About Food

Cheap Foods that Become Popular

Orange roughy. Loved it because it was affordable back in the lean days. I don't even see it in the markets anymore and, even though the 'lean days' are behind us, I still couldn't afford it very often if I could find it.

Jun 09, 2014
AngelaID in General Topics

Do you butter your French toast?

Oh, heavens, I can't imagine French Toast without butter. And syrup must be on a ramekin on the side for "dipping".

May 27, 2014
AngelaID in General Topics
1

Scrapple

Yes. They come in little 1 lb (shrink wrapped) packages.

May 21, 2014
AngelaID in General Topics

FINALLY have a Sourdough Starter, now what ?

Well, mine's going on 30 years old and been sent home with friends all over the states to start their own pots for at least 20 of those years. Never had anyone tell me it isn't sourdough.

May 20, 2014
AngelaID in Home Cooking

Brownies

A little OT, but drop spoonfuls of German Chocolate Cake frosting on top of the brownies and take a knife and cut it into the batter before baking. German Chocolate Brownies. Amazing!

May 20, 2014
AngelaID in Home Cooking

FINALLY have a Sourdough Starter, now what ?

Sourdough Starter:

1 Tablespoon dry yeast
2-1/2 cups warm water
2 teaspoons sugar or honey
2-1/2 cups flour

Mix together ingredients and let ferment 5 days at room temperature, stirring daily. Then place in refrigerator. Starter should be used/replenished every seven to ten days.

Husband makes pancakes once or twice a week:
Sourdough Pancakes:
2-1/2 cups flour
2 cups warm water
1 cup sourdough starter
1/4 cup powdered skim milk
1 egg
2 Tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
The night before, mix flour with the warm water and add starter. Stir well and cover with a damp cloth. In the morning, take out 1 cup of starter and pour back into crock with original starter. Add powdered milk and egg to remaining batter, beating well. Combine sugar, salt, and baking soda; sprinkle evenly over batter, then fold in gently. Let batter rest a few minutes. Cook on a hot, oiled griddle.
Serves: 4

May 20, 2014
AngelaID in Home Cooking