Cooking & Baking
Related: About this forumbif
(22,702 posts)cbayer
(146,218 posts)Are you going to eat it cold?
mkultra321
(58 posts)......(not including) crawfish pie-ah fi-lay gumbo...
HappyMe
(20,277 posts)big fun on the bayou!
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Jazzgirl
(3,744 posts)Sounds yummy!
livetohike
(22,143 posts)watrwefitinfor
(1,399 posts)livetohike
(22,143 posts)1 1/2 c. all purpose flour
1/2 c. cornmeal
3 t. baking powder
1/2 t. rubbed sage
1/2 t. salt
1/3 c. shortening
3/4 c. milk
Preheat oven to 450 F.
Combine the first five ingredients in a large bowl. Cut in the shortening until the mixture looks like coarse crumbs. Stir in milk until just moistened.
Turn onto a lightly floured surface and roll to 3/4" thickness. Cut with a floured biscuit cutter. Place 2" apart on an ungreased baking sheet and bake for 10-12 minutes until brown.
Makes 10 biscuits if you use a 2" cutter.
pinto
(106,886 posts)cbayer
(146,218 posts)just fine.
Do you think I can use butter instead of shortening?
I always use butter in quick breads and muffins when it calls for shortening.
livetohike
(22,143 posts)too .
Phentex
(16,334 posts)which would require that I go to the store but oh well. The weather is finally cooperating!
NEOhiodemocrat
(912 posts)Everything I could find from the garden since I am ready to wrap it up for the year. Smells good Have some leftover pork barbecue for sandwiches.
NJCher
(35,670 posts)Roasted peppers.
Ricotta salada cheese.
Cher
yellerpup
(12,253 posts)Steamed asparagus, buttered noodles and a French roll. Leftover strawberry pie for dessert.
pinto
(106,886 posts)(I think a "Refashioning Leftovers" would make a great Food Channel show. Or, "Makeovers". It's a better tag.)
cbayer
(146,218 posts)I really like to cook more than we need and find ways to re-create it a couple of times.
greatauntoftriplets
(175,735 posts)cbayer
(146,218 posts)I love that falling off the bone kind that you do on top of the stove. I do an asian type that is to die for.
greatauntoftriplets
(175,735 posts)It is falling apart, although boneless.
cbayer
(146,218 posts)I'm putting this on my shopping list right now.
greatauntoftriplets
(175,735 posts)Carrots are on my grocery list at present.
pinto
(106,886 posts)Do you brown then simmer slow with liquid? And veggies?
greatauntoftriplets
(175,735 posts)Added corn, mushrooms and onions. Also added some tomato paste to add flavor. Thickened it with some flour and it turned out well. Normally, I am gravy challenged, though I love it.
cbayer
(146,218 posts)and finish up the green stuff. Then we will truly be empty.
I'm in a bad mood. Everything I touch has turned to crap today.
:bandhead:
grasswire
(50,130 posts)dripping from the mast, filling up the balast or whatever. Sailing in a sea of crap.
cbayer
(146,218 posts)We came in with a long list of chores to do both on the boat and off the boat and nothing is working.
Fortunately the real crap is staying in the holding tank....
for now!
pinto
(106,886 posts)I've got some traveling money. I do an annual survey of state syringe exchanges for Beth Israel in NY. They provide a generous reimbursement.
cbayer
(146,218 posts)I would much rather you come for fun, though.
Let's talk about dates in the fall.
Le Taz Hot
(22,271 posts)every time I see your name on DU my natural color takes on a slight tinge of green.
cbayer
(146,218 posts)Le Taz Hot
(22,271 posts)and that I admire your lifestyle on a sailboat. Nothing more. Didn't mean to upset. I'll shut up now.
cbayer
(146,218 posts)S'OK.
K8-EEE
(15,667 posts)Wow Soup's up here on DU! Try this if you ever find yourself with leftover cooked chicken in the fridge:
Sautee one leek and two celery stalks, sliced thinly, in olive oil. When soft add 3 cloves garlic. Do not brown anything.
Then add 4 cups chicken stock, 2 cups water, juice of 1 lemon, and 1 cinnamon stick.
Bring to a boil then add 3/4 cups rice
Cook for 20 minutes then add take out the cinnamon stick and add the cooked chicken with 1/2 cup fresh chopped parsley. Cook for 5-10 more minutes, salt and pepper to taste.
Very fresh and bright tasting! Adapted from a local Lebanese restaurant.