I used coconut milk which I buy half gallon at the grocer in the dair case. It is to die for no matter what it is used in and my doctor tells me it is healthy. I am milk intolerant so I must either use it or almond milk, also buy it in half gallon in dairy case at grocer.
Chuck eye steak is bar non the best of any cheap cut. I held up a ribeye and a chuck eye and said "Which one?" I explained I had company and he said "They will love the chuck eye and won't know the difference" They were absolutely amazing. I buy nothing now but Chuck Eye each time I need steak or any sort of meat for a recipe e.g. Beef Bourguignon etc.
I am taking my first dip into corned beef/cabbage/potatoes by using my enamel covered cast iron dutch oven. I think it will be the best as it makes such lovely slowly simmered dishes. Thanks so much for your recipe. I am hopeful that my company will like my cooking. BTW what does one serve as a 'sweet' on St. Patrick's Day??? Rosalee firstname.lastname@example.org
I absolutely love Almond Breeze. I have been using the Original Breeze and Chocolate Breeze for sometime. I mix Original breeze with whey and frozen fruit, either berry blend, or a tropical blend which includes mango, bananas and strawberries, for a smoothie in AM. Later in the AM I blend a chocolate concoction with the Chocolate breeze; generous amount of freeze dried Columbian coffee, healthy serving of unsweetened cocoa, and stevia for a bit of extra sweetener. It is better than any commercial blender cafe mocha latte and a lot less expen$ive. :-)
I want to fix a dish with loin chops, red onions and apples, but cannot find one anywhere. I thought about slicing the onions, caramelizing them in a pan, and then slicing the apples thinly and cooking a bit and then browning the chops and putting it all into a dutch oven with a bit of seasoning and some chicken broth. I am at a loss but I do want to fix this type of dish for company next Thursday. Does anyone have any suggestions???