Peace Of Mind
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Post by Peace Of Mind on Dec 29, 2010 20:46:43 GMT -5
chiver, I agree! Is the Sauvignon Blanc dry or a little sweet? I can not handle dry wines at all.
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Peace Of Mind
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Post by Peace Of Mind on Dec 29, 2010 20:47:36 GMT -5
Cheesy, did you see where I added the brown sugar to that recipe? I almost forgot!
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Cheesy FL-Vol
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Post by Cheesy FL-Vol on Dec 29, 2010 20:48:22 GMT -5
Off topic POM, DD1 introduced me to Sauvignon Blanc and Pinot Grigio. I like both better than chardonnay, and the blanc better than the grigio! this is not at all off-topic! wine is definitely important in NYE menu planning! oh, and if you're looking for a twist on your midnight toast, try to find Villa Jolanda Prosecco. easily the best reasonably priced Prosecco available lately. (can ya tell I'm a wine nut? lol..) in case you're not aware, Prosecco is Italian sparkling wine. it can't be called "champagne" unless it comes from the Champagne region of France. I love, LOVE sauv blanc. I have no clue where in the country you are, but if you can find a 2008 Vintner's Reserve Kendall-Jackson SB, pick it up. it's the best KJ in a few years now. I'm in New England, and I'm seeing about $12/bottle. I am totally not a wine drinker, and I blame the EE'ers for me getting started. My 23 YO DD is a connoisseur of beer and wine already, and she does not drink American beer.
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Cheesy FL-Vol
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Post by Cheesy FL-Vol on Dec 29, 2010 20:49:30 GMT -5
Cheesy, did you see where I added the brown sugar to that recipe? I almost forgot! Yes I did, and that makes sense when you said you cook it to a glaze.
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chiver78
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Post by chiver78 on Dec 29, 2010 20:51:04 GMT -5
chiver, I agree! Is the Sauvignon Blanc dry or a little sweet? I can not handle dry wines at all. it is a little sweet (to me, anyway), but nowhere near a Riesling. I can't handle those, or Grenache. I generally prefer dry Italian wines (white or red), but still find myself coming back to KJ sauv blancs. I was really surprised with the 2008 after the past few years though.
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Peace Of Mind
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Post by Peace Of Mind on Dec 29, 2010 20:52:16 GMT -5
It was not a thick glaze, but more of a runny one. Hard to explain.
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msbuffy
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Post by msbuffy on Dec 29, 2010 23:00:46 GMT -5
Sorry, Cheesy! LOL! I just didn't think you'd want it if you couldn't make it. Here it is: Mader's Reuben Rolls Servings: 12 Ingredients 3/4 Cup Thousand Island Dressing 1/4 Cup Dusseldorf Mustard 2 Tablespoons Wine Vinegar 1 Teaspoon PLUS 1/4 Cup Minced Onion (divided) 1 Teaspoon Minced Garlic Dash of Worcestershire Sauce Dash of Hot Pepper Sauce 8 oz. Corned Beef (ground or shredded) 6 oz. Shredded Swiss Cheese 1/2 Cup Sauerkraut, rinsed and drained 12 to 15 egg roll wrappers Vegetable Oil. Directions 1.Make dipping sauce by combining dressing, mustard, vinegar, 1 teaspoon minced onion, the garlic, Worcestershire sauce and hot pepper sauce. Set aside. 2.To make rolls. Combine corned beef, cheese, sauerkraut and remaining 1/4 cup onion and mix well. Place about 2 Tablespoons of the mixture in the center of an egg roll wrsapper. Roll up as directed on package, sealing edges with a little water. 3.Deep-fry rolls in 2 to 3 inches of vegetable oil heated to 325 to 350 degrees, until golden brown, about 3 to 4 minutes, turning to brown evenly. When done, remove from oil with slotted spoon and drain on paper towel. Serve with dipping sauce. Bon Appetit!
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msbuffy
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Post by msbuffy on Dec 29, 2010 23:01:52 GMT -5
By the way, Cheesy! Go Badgers! (I'm a native )
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jan
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Post by jan on Dec 29, 2010 23:39:34 GMT -5
Cheesy, have you thought about a taco or burrito bar? Everyone can fix what they want, and you can have what you love at the same time.
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Cheesy FL-Vol
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Post by Cheesy FL-Vol on Dec 30, 2010 3:20:36 GMT -5
Jan we have tacos often enough that it wouldn't be "different" but thanks for the suggestion!
Buffy...thanks for the recipe...that really sounds good, and I think I could easily cut it down to portions for me! ;D
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msbuffy
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Post by msbuffy on Dec 30, 2010 10:43:17 GMT -5
You're welcome, Cheesy. I hope you have a Happy New Year!!
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Cheesy FL-Vol
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Post by Cheesy FL-Vol on Dec 30, 2010 10:52:14 GMT -5
Thanks Chef...I really didn't want to visit the recipe sites...it just gets so overwhelming sometimes. I got here what I was hoping for, things that worked for people in real life, and almost everything here is really easy to make! Happy New Year to you to buffy!
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wvugurl26
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Post by wvugurl26 on Dec 30, 2010 16:37:08 GMT -5
I found a potato recipe on the can of dry hidden valley mix that is similar to malarky's. You slather baby red potatoes in vegetable oil (I had canola) and dry ranch mix and bake at 450 for 30 to 35 minutes. I've done it with russetts too. www.hiddenvalley.com/recipe/view/113/
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NancysSummerSip
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Post by NancysSummerSip on Dec 30, 2010 16:40:40 GMT -5
Wvu, I made that red potato recipe, and loved it! We roasted the taters until crispy and had afew different sauces and stuff for dipping, like remoulade, whole-grain mustard and sour cream and chives.
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wvugurl26
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Post by wvugurl26 on Dec 30, 2010 16:43:06 GMT -5
They probably would be good with dipping sauces. They aren't as good heated up though so I've been working on cutting down the quantity since its just me.
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NancysSummerSip
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Post by NancysSummerSip on Dec 30, 2010 16:57:01 GMT -5
You mean, there's such a thing as too many potatoes? Nah.
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wvugurl26
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Post by wvugurl26 on Dec 30, 2010 17:04:08 GMT -5
I could eat them all if I wanted to be in a carb coma for the next four hours
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NancysSummerSip
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Post by NancysSummerSip on Dec 30, 2010 17:14:24 GMT -5
Mmmmm...carb coma.....what a way to go........
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wvugurl26
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Post by wvugurl26 on Dec 30, 2010 17:27:24 GMT -5
I was in a food and wine coma Christmas Day. I went to my stepbrother's and I don't know what he didn't have. All of it with butter, cream, etc.
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Peace Of Mind
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Post by Peace Of Mind on Dec 30, 2010 19:04:22 GMT -5
chiver, I agree! Is the Sauvignon Blanc dry or a little sweet? I can not handle dry wines at all. it is a little sweet (to me, anyway), but nowhere near a Riesling. I can't handle those, or Grenache. I generally prefer dry Italian wines (white or red), but still find myself coming back to KJ sauv blancs. I was really surprised with the 2008 after the past few years though. I agree about the Riesling. Way too sweet to the point it makes my stomach hurt. I'll have to try the ones you and Cheesy suggested.
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Peace Of Mind
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Post by Peace Of Mind on Dec 30, 2010 19:05:17 GMT -5
I could eat them all if I wanted to be in a carb coma for the next four hours Either that or just put them on tin foil and reheat them in the oven. They should crisp back up.
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wvugurl26
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Post by wvugurl26 on Dec 30, 2010 19:25:40 GMT -5
I had wondered about oven reheating. I am trying to plan some meals and do some grocery shopping tomorrow since I will actually be here for more than three or four days. Its so dang hard to stay put when I have offers to go places. I've been traveling since I was six weeks old, I have issues with staying home I could go home, I could go to NJ, and I could go to PA and that's just this weekend.
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Miss Tequila
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Post by Miss Tequila on Dec 30, 2010 19:41:49 GMT -5
That has to be difficult. My husband is pretty good at eating pretty much anything I cook, and that's saying a lot since I like to experiment and they don't always turn out that well. We do lobsters, crab legs, crab cakes, seafood gumbo, various desserts and, of course, Red Cat:) I used to go crazy with cheese and crackers, dips etc., but it was just too much. My niece is a picky eater and doesn't like anything seafood related so she brings chinese for herself
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Miss Tequila
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Post by Miss Tequila on Dec 30, 2010 19:43:25 GMT -5
Cheesy, the recipe for Tina's was 50/50 Balsamic Vinegar and Red Wine. I sprinkled the Filet's with Garlic, Onion Powder, Cracked Pepper and seared them right on the stove (well, I used a pan). Then I poured the vinegar and wine in after searing the other side and just lowered the heat to #3 on my stove (med/low) and let the liquid reduce to almost like a glaze/sauce. The steaks did not over cook because we used Filet Mignons (very thick) and they obsorbed the flavors as they cooked. Seriously wonderful! Of course Tina's version was 1 bottle of wine, 1/2 cup of vinegar. LMAO!!! (I'm only kind of kidding) Yay, I'm glad you liked it! ETA: OH!! I almost forgot that you need to add some brown sugar. I think I used a tablespoon of that, but honestly can't remember. I winged it.
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Peace Of Mind
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Post by Peace Of Mind on Dec 30, 2010 19:47:26 GMT -5
Tina, it was wonderful!! I had commented on FB about it on Jen's wall, but I don't think you saw it. Any other recipes you care to share with me? Do you make the seafood gumbo you are talking about for New Year's? That's one of DH's favorites!
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Miss Tequila
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Post by Miss Tequila on Dec 30, 2010 19:50:48 GMT -5
Tina, it was wonderful!! I had commented on FB about it on Jen's wall, but I don't think you saw it. Any other recipes you care to share with me? Do you make the seafood gumbo you are talking about for New Year's? That's one of DH's favorites! I usually make the seafood gumbo for Christmas Eve and NYE but I skipped Christmas Eve this year. It is a milk based soup so it is probably more chowder like than gumbo but when I got the recipe it was called seafood gumbo so I've always called it that. I always get rave reviews so if you want the recipe let me know. I will be digging it out for tomorrow and can easily post it.
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ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ
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Post by ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ on Dec 30, 2010 20:01:50 GMT -5
I have a recipe similar to that, Tina that we usually make for NYE dinner ... it's called Lobster Bisque and it's to die for. It's a cream base soup and you use the meat of lobster tails cubed into fairly large pieces. It's got a bit of cayenne in it for kick too (optional). I serve it with garlic bread and it's very filling. I could dig out the cookbook it's in and post the recipe if anyone wants it for their files for future use.
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Peace Of Mind
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Post by Peace Of Mind on Dec 30, 2010 20:02:08 GMT -5
Tina, it was wonderful!! I had commented on FB about it on Jen's wall, but I don't think you saw it. Any other recipes you care to share with me? Do you make the seafood gumbo you are talking about for New Year's? That's one of DH's favorites! I usually make the seafood gumbo for Christmas Eve and NYE but I skipped Christmas Eve this year. It is a milk based soup so it is probably more chowder like than gumbo but when I got the recipe it was called seafood gumbo so I've always called it that. I always get rave reviews so if you want the recipe let me know. I will be digging it out for tomorrow and can easily post it. Yes, please! I love chowder, DH loves gumbo so it sounds like the best of both worlds. Is it easy to make? I hope.
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Miss Tequila
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Post by Miss Tequila on Dec 30, 2010 21:42:34 GMT -5
POM, when I find the recipe tomorrow I will post it. It's VERY easy to make
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Peace Of Mind
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Post by Peace Of Mind on Dec 30, 2010 22:07:32 GMT -5
Thanks, Tina!! I love easy!
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