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Favorite Pioneer Woman Recipes

Favorites:

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

Gag me:

Her meatloaf recipe

about 17 hours ago
AngelaID in Home Cooking

What's for Dinner #331 - the Pumpkin Carving Edition

(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

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

Favorite Bread(s)

Add my name to all of the above posts. Add Focaccia and Indian Fry Bread.

Aug 07, 2014
AngelaID in General Topics

MEAT DONENESS -- then and now

Mom cooked everything to death. So does husband. I want mine on the medium rare side. Even pork is still slightly pink in the middle. Husband stares at me and keeps asking me, "is it safe to eat that?" LOL
Hasn't killed me yet!

Aug 05, 2014
AngelaID in General Topics
1

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.

For Fun: Favorite bad versions of dishes?

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

Jul 28, 2014
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