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Good eating
kimi
Member Posts: 44,723 ✭✭✭
Take the Aldi brand frozen Asparagus (12 oz) and put it into a skillet with 1/4 cup of olive oil over med-low heat. Cook it in the oil, turning it a few times until thawed with a few sprigs showing sling browning.
Enjoy with your favorite steak and boiled red potatoes.
The left overs, including the oil is great on a salad too.
Bon App?tit
Enjoy with your favorite steak and boiled red potatoes.
The left overs, including the oil is great on a salad too.
Bon App?tit
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Comments
http://thepioneerwoman.com/cooking/2007/08/beans_and_cornb/
As long if it's served with FISH, Friday and in Wisc. you know, I might try it[;)]
[:D]
I made veal pasta and vegies for dinner tonight[^]
thanks Kimi!!
Capt. Jack Sparrow.
I eat more Pintos now than I ever have before. Use to have to wait for Mom to cook some.
And with my home made Green Tomato chow and some corn bread there's nothing better.[:D]
You're very welcome. [:)]
I seldom ever stick to recipes as written, but the results that the lady presents has the right look and basic types of ingredients for good beans and cornbread.
My mother grew up on a farm being the next to oldest of eleven children. Pinto beans was a staple in my home and she was a great cook. As you would know, it's important to always have some liquid above the top of the beans as they simmer and not as pictured in this recipe. Still, the lady has done a fine job of it. As for cornbread, I often try something different, and since it had been a long time since I had made any with buttermilk, I decided to try it again, although regular milk is by far my favorite of the two. And, I usually use self rising flour which, of course, negates the need for baking powder.
I'll be looking forward to the pictures that you post up! [:)]
fideau: I can't wait until I get the wife and I one! Maybe next week sometime. I really miss not being able to go into local store and buy chow, but it's not to be done around here.
Since I got my electric pressure cooker, I can have Pintos in 30 min. from dry. And they are better than any I ever soaked and cooked for hours.
I eat more Pintos now than I ever have before. Use to have to wait for Mom to cook some.
And with my home made Green Tomato chow and some corn bread there's nothing better.[:D]
I love my elect pressure cooker!!
Onehandude:
You're very welcome. [:)]
I seldom ever stick to recipes as written, but the results that the lady presents has the right look and basic types of ingredients for good beans and cornbread.
My mother grew up on a farm being the next to oldest of eleven children. Pinto beans was a staple in my home and she was a great cook. As you would know, it's important to always have some liquid above the top of the beans as they simmer and not as pictured in this recipe. Still, the lady has done a fine job of it. As for cornbread, I often try something different, and since it had been a long time since I had made any with buttermilk, I decided to try it again, although regular milk is by far my favorite of the two. And, I usually use self rising flour which, of course, negates the need for baking powder.
I'll be looking forward to the pictures that you post up! [:)]
fideau: I can't wait until I get the wife and I one! Maybe next week sometime. I really miss not being able to go into local store and buy chow, but it's not to be done around here.
Ha ha, yes her beans are a photo up, but the rest of her recipe makes much sense, like you said any good recipe will benefit from a little free lancing, Give me a couple days, I'll mess with the recipe and post! My veal tonight was a ton better than it looked, I'll try to post pic so you can have a Idea. Thanks much Kimi!! which we had more true chefs cooks around here[^]
Capt. Jack Sparrow.
quote:Originally posted by kimi
Onehandude:
You're very welcome. [:)]
I seldom ever stick to recipes as written, but the results that the lady presents has the right look and basic types of ingredients for good beans and cornbread.
My mother grew up on a farm being the next to oldest of eleven children. Pinto beans was a staple in my home and she was a great cook. As you would know, it's important to always have some liquid above the top of the beans as they simmer and not as pictured in this recipe. Still, the lady has done a fine job of it. As for cornbread, I often try something different, and since it had been a long time since I had made any with buttermilk, I decided to try it again, although regular milk is by far my favorite of the two. And, I usually use self rising flour which, of course, negates the need for baking powder.
I'll be looking forward to the pictures that you post up! [:)]
fideau: I can't wait until I get the wife and I one! Maybe next week sometime. I really miss not being able to go into local store and buy chow, but it's not to be done around here.
Ha ha, yes her beans are a photo up, but the rest of her recipe makes much sense, like you said any good recipe will benefit from a little free lancing, Give me a couple days, I'll mess with the recipe and post! My veal tonight was a ton better than it looked, I'll try to post pic so you can have a Idea. Thanks much Kimi!! which we had more true chefs cooks around here[^]
I'm not what you'd call a cook, not like you and some of the other folks here at GB, for sure!!!!!!!!!! Thanks for the compliment though! [:D] I do try every now and then, but never the gourmet type stuff! [:)]
here is my veal an pasta tonight.
I'll come clean first with my escargot Medici our appetizer tonight and to be honest it means Snail in old recipe with a lot of cilantro. SORRY cool if you don't like it, incredibly to most is very good stuff even nutritionally[;)]
Capt. Jack Sparrow.
Not that hard Kimi![;)]
here is my veal an pasta tonight.
I'll come clean first with my escargot Medici our appetizer tonight and to be honest it means Snail in old recipe with a lot of cilantro. SORRY cool if you don't like it, incredibly to most is very good stuff even nutritionally[;)]
I've never tried the veal and pasta dish, although I did have an escargot dish in either Italy or France, can't remember which. I think it might have been an appetizer as well. Where did you learn this sort of cooking?
quote:Originally posted by Onehandude
Not that hard Kimi![;)]
here is my veal an pasta tonight.
I'll come clean first with my escargot Medici our appetizer tonight and to be honest it means Snail in old recipe with a lot of cilantro. SORRY cool if you don't like it, incredibly to most is very good stuff even nutritionally[;)]
I've never tried the veal and pasta dish, although I did have an escargot dish in either Italy or France, can't remember which. I think it might have been an appetizer as well. Where did you learn this sort of cooking?
I got it from my Maternal gramps, but is something not learned per say, it's more like the here say of good food, something that grows and develops as part of the old ways I guess.
Capt. Jack Sparrow.
As long if it's served with FISH, Friday and in Wisc. you know, I might try it[;)]
Well yesterday it was Friday in Wisconsin and I went for a perch fry. Went with the kids and grand kids to a new restaurant for us anyway. The perch fry was good and everyone else in the party enjoyed their food as well. My son ordered a Nacho plate as an appetizer and the wife and me like it so much we went back there again late this morning.[;)][^][^][^]
Laid two pounds of pork neckbones in the slow cooker yesterday, covered them with two to three cups of pinto beans after overnight soak and rinse. Added water to about 1/2 inch above that and all of the seasoning except salt, i.e one level tsp of cayenne pepper, one level tsp of oregano, and about 1/2 to 3/4 tsp of garlic powder, and one large onion cut into eight pieces, with a bit of stirring. Cooked on high for three hours, then opened and stirred again. Repeat that after two additional hours, then added one tsp of salt and stirred again. Then opened and stirred at one hour interval so as not to over cook the beans. Total time from adding cold meat and beans to finish was 7&1/2 hours which is when I placed it on warm and the wife and I ate supper. (skim fat) Transferred the food from the slow cooker to a cold pot one hour later.