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Suet cakes for birds.
way....tooo... much waste. bone and fat?what do they do with those remains? know sometimes they find their way to dog food but what else
All beef has bone, and probably pretty much the same amount of it. What's normally done with it? As for the fat, there're all kinds of uses for it, if you exercise some moderation. Beef tallow is delicious for frying.
And I'm sure they're steaks for special occasions.
Needless to say, I didn't watch the whole thing.
way....tooo... much waste. bone and fat?what do they do with those remains? know sometimes they find their way to dog food but what else
Now that is fabulous!
I dunno. I think I'd stick with the original.
You can use whole chicken breasts or thighs in the recipe by nuking them first about 3 minutes a side then cooking them off on the grill.
One of the commenters suggested that. Rosemary, garlic, and lemon are good in a lot of things...
Yes, they do. Though it isn't very hard to crush or crumble a bouillon cube or two. An Italian friend of mine made very good, very simple zucchini. She'd slice them VERY thin, and mince a few cloves of garlic. Then she'd sauté it all quickly in olive oil. Over high heat so the zucchini wouldn't get soggy. And she'd sprinkle them with a crumbled bouillon cube to add more flavor.
Very simple, but tasty. One of the few ways I like zucchini, which I usually find boring. Have to be careful about salt, because of course the cube is salty.
LOL!! Though bacon's catching up.
I don't think it goes bad but you may have to break it up. Speaking of beef bouillon,
I used to make these on occasion.
https://cocktailpartyapp.com/drinks/bullshot/
Bullshot
Category: Hot Cocktails, Savory Cocktails
A good bartender is, as they say, “a pharmacist with limited inventory.” In fact, many ingredients used in cocktail began their life as pseudo-medicinal tinctures, and some of them (like bitters in club soda for a tummyache) do seem to have stood the test of time.
The Bullshot is an excellent example of the restorative potential of a cocktail. Made with good stock (homemade stock or consommé are lovely), plenty of hot sauce, and served warm, it makes a potent spirit-reviver in the coldest days of winter or the longest days of a nasty flu.
Think I've got some of that in the pantry, but it's been in there for years.
Mon Dieu! Tres gauche!
A Turbocharged Croissant Delights (and Disturbs) Paris
Stéphane Louvard married one of his signature croissants with a chocolate chip cookie to come up with the “crookie.” After a slow start, his creation took off after it became a TikTok phenomenon.
https://www.nytimes.com/2024/04/20/world/europe/france-crookie-croissant-cookie.html?unlocked_article_code=1.l00.U0Bx.c47qQLq3LJlu&smid=url-share
I've been looking for recipes that take 30 minutes or less including prep time. Made this last night and it's a keeper.
One-Pot Tortellini with Prosciutto and Peas
By Ali Slagle
Updated April 15, 2024
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4
(575)
Notes
Read 130 community notes
Luxurious in the end result but not in process, this quick, one-pot pasta features crisp shards of salty prosciutto, soft pillows of tortellini and bright pops of sweet peas in a silky lemon cream sauce. The dish is inspired by pasta alla papalina, a more delicate carbonara that uses prosciutto instead of guanciale and Parmesan instead of Pecorino. While pasta alla papalina often uses long noodles, this dish uses tortellini and cooks them right in the broth and heavy cream: No waiting for a pot of water to boil, and the starch from the pasta helps the half-and-half thicken into a sauce. Serve alongside an arugula salad or seared asparagus. You can use bacon instead of prosciutto, which will add some smokiness.
INGREDIENTS
Yield:
4 servings
1½tablespoons unsalted butter, plus more if needed
4slices prosciutto (about 2 ounces)
1shallot, finely chopped
16 to 20ounces refrigerated cheese tortellini
2cups (10 ounces) frozen peas (no need to thaw)
1cup chicken broth
1cup heavy cream
¼ teaspoon ground nutmeg (optional)
Salt and black pepper
Zest and juice of ½ lemon (about 1½ teaspoons zest plus 1 ½ tablespoons juice)
PREPARATION
Step 1
In a large nonstick skillet, melt the butter over medium. Add the prosciutto in a single layer and cook, flipping halfway through, until golden and crisp, 2 to 4 minutes. Press occasionally with a spatula to ensure even crisping and reducing the heat as necessary if the fat begins to smoke. Transfer the prosciutto to a plate, leaving the fat in the pan.
Step 2
To the skillet, add the shallot and cook over medium until softened, 2 to 4 minutes, adding about ½ tablespoon butter if the pan is dry. Add the tortellini, peas, chicken broth, heavy cream and nutmeg (if using) and season with salt and pepper. Simmer over medium-high, stirring occasionally, until the pasta and peas are tender, 3 to 5 minutes. (The sauce will thicken as it cools.) Turn off the heat and stir in the lemon zest and juice. Season to taste with salt and pepper. Crumble the prosciutto on top.
https://cooking.nytimes.com/recipes/1025271-one-pot-tortellini-with-prosciutto-and-peas
You can use whole chicken breasts or thighs in the recipe by nuking them first about 3 minutes a side then cooking them off on the grill. Pre-cut cutlets are seldom on sale whereas I bought a 10 lb bag of chicken qtrs for .59 cents a pound last week then cut up the legs and thighs and froze them.
Same thing with chicken breasts which I wait for sales.
I make a lot of chicken recipes with rosemary and lemons.
One of our favorites previously posted about.
Chicken Breasts With Lemon
By Pierre Franey
Chicken Breasts With Lemon
25 minutes
Rating
5
(9,429)
Notes
Read 697 community notes
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
https://cooking.nytimes.com/recipes/4117-chicken-breasts-with-lemon
They actually make bouillon in a granulated form as well which is much easier to dissolve.
I cooked a meal last night where I had to fry up some Prosciutto. My wife asked what it was? I quickly responded, over-priced bacon. lol.
Or perhaps...
The Best French Bread Pizza Recipe
Classic French bread pizza upgraded with a heavy dose of garlicky butter, two cheeses, and fresh herbs.
https://www.seriouseats.com/the-best-french-bread-pizza-recipe?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=12436089-20240402&utm_source=seriouseats&utm_medium=email&utm_campaign=serious-eats_newsletter&utm_content=040224&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514&lr_input=aefeb373510efb98d7a8451c2d58a49ba275040c17bf3c0b66e2567b82c1507d
I'm almost caught up with all the cooking stuff I get in my email... Now how about some chicken breast recipes from Serious Eats? We all end up with chicken breasts in the fridge, and no brilliant thoughts for them...
This one would be really fast, and, I think, pretty tasty. Make a salad, slice some good bread, and you're good to go.
5-Minute Grilled Chicken Cutlets With Rosemary, Garlic, and Lemon
Hot and juicy grilled chicken that takes just five minutes to cook.
https://www.seriouseats.com/five-minute-grilled-chicken-cutlet-rosemary-garlic-lemon-recipe
And you can see all the other chicken breast recipes here:
https://www.seriouseats.com/chicken-breast-recipes?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=12436088-20240401&utm_source=seriouseats&utm_medium=email&utm_campaign=serious-eats_newsletter&utm_content=040124&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514&lr_input=aefeb373510efb98d7a8451c2d58a49ba275040c17bf3c0b66e2567b82c1507d
I'll experiment and come up with something good
Or you could crumble a couple of bouillon cubes and add them to the oil, or sprinkle them lightly on the fries when they're done.
I could go for that
Will try just a couple of fries in a very little pan with oil and a touch of better than bouillon, either that or par boil with bouillon, dry then fry
More from Marion. These look seriously interesting:
Bacon Fat Potatoes
https://www.marionskitchen.com/bacon-fat-potatoes/
I don't think so. You don't want water mixed with oil. it'd splatter all over the place, among other things.
LMAO, I'm gonna try beef bouillon in the oil when I do homemade frys
Perfect! Always the right meat for it! And here we have some ideas for sides:
12 Next-Level French Fries You Need to Make at Home
Boil, fry, and top your favorite salty snack with these pro french fry preparations.
https://www.foodandwine.com/french-fries-recipes-6404710?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&utm_campaign=faw-the-dish_newsletter&utm_medium=email&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514&did=12394553-20240328&utm_source=faw&utm_content=032824
Look here, if I want a good burger, I'll just grind up a ribeye
Plant 'em now, before it gets too warm!
Well crap, you mean those bacon seeds aren't gonna grow. ROTFLMAO
Now how about these??
34 Bacon Recipes for BLTs, Burgers, and Beyond
https://www.foodandwine.com/meat-poultry/pork/bacon/bacon?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=12374872-20240327&utm_campaign=faw-entertain_newsletter&utm_source=faw&utm_medium=email&utm_content=032724&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514
It's a good name. Sounds like more than it is.
I've made that. Now I know what to call it .
This might be tasty...
Creamy Bean Dip With Roasted Tomato Puttanesca Salad Recipe
This creamy white bean spread with a bright puttanesca-inspired topping is the perfect snacking appetizer, no sharing required.
https://www.seriouseats.com/creamy-bean-dip-roasted-tomato-salad?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=12366912-20240325&utm_source=seriouseats&utm_medium=email&utm_campaign=serious-eats_newsletter&utm_content=032524&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514
Over 40% of Children Think Bacon Comes from Plants and French Fries Are Some Kind of Meat, According to a New Study
That childhood naivety could be an opportunity to fight climate change, the paper suggests.
https://www.foodandwine.com/news/children-meat-plant-sources-survey
This is very French. And, I should think, excellent:
Tartiflette
This gooey, creamy baked casserole of potatoes, cream, cheese, bacon, and onions is true French mountain food.
https://www.seriouseats.com/tartiflette-recipe-5217300?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=12336899-20240324&utm_source=seriouseats&utm_medium=email&utm_campaign=serious-eats_newsletter&utm_content=032424&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514
Here we have some spring recipes from Marion:
30 of the BEST spring recipes
Spring has sprung! Your guide to using seasonal produce.
https://www.marionskitchen.com/article/best-spring-recipes/?utm_source=Klaviyo&utm_medium=email&utm_campaign=Mar%2023%3A%20Spring%20recipes%20%2B%20wok%20%28All%20engaged%20exc.%20AU%2FNZ%29%20%2801HS06SS5Q8QEVAFH29JTCR0Y9%29&utm_content=broadcast&_kx=jEIX7Gi8WSGqUfqPxNziIx6k3MVSO0TJT5z3oMrgj18.SC8Q27
Must be a new breed
Of what to expect
Tomatoes
With a punch
yes the cactus is the only wild card. have to have some familiarity
You mean like broccoflower. I remember when I first saw that.
Maybe a daring pairing. Cauliflower broccoli with some cactus steamed?
Looks like it, LOL
Woo Hoo, I see greenage, tomato plants sprouted.
That might be good...
Made for coconut and the curry would give it an added dimension and texture.what veggie would work. Couscous yes but veggie?
Yes, maybe that would work...
So what do we think? Would this be good, or would the sauce be too much with salmon? Might it be better with chicken?
Coconut Curry Salmon
Salmon meets a rich coconut curry sauce and a tangy, spicy pepper sauce.
https://www.foodandwine.com/coconut-curry-salmon-7508750?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&utm_campaign=faw-the-dish_newsletter&utm_medium=email&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514&did=12673304-20240418&utm_source=faw&utm_content=041824
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Image Courtesy of Marie (az2820)
This board is for food lovers everywhere!!!!!
This is a place to share those treasured family recipes and to gain knowledge of different types of cuisines.
Gary has assembled a website to compile and index the posted recipes.
He has requested that the recipes be posted in the following format so that he can add them easier to the website:
Recipe Example: >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Sample Soup Ingredients:
1 tsp - AAAAAA
3 pounds - GGGGGG
2 cups - MMMMMM
4 oz - TTTTT
Directions: 1- ... 2- ... 3- ...
Notes: ... "
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
]We appreciate any and all recipes that are posted, but if they are not posted in the requested format they will not be indexed on Gary's website. Thanks For Posting! _ _ _
Onebgg's (Gary) iH Recipe (Indexed) Website: http://www.onebgg.net/ihrecipes/index.html
Here are a few recipe links that some may find useful:
Abbreviations Measurements (from site):
http://www.onebgg.net/ihrecipes/measurespage.html
Better Homes and Garden Food:
http://recipe.bhg.com
Cooks.com:
http://www.cooks.com/rec/
Courtesy of hasher5.
Copy Cat recipes:
http://www.copykat.com/copykat-recipes/copykat-recipes/top-rated-recipes.html
Courtesy of MP503, Ronaldo
Crockpot Recipes - Recommended:
http://www.cookingcache.com/crockpot.html
Courtesy of Marie (AZ2820)
Culinary.net:
http://www.culinary.net
Emeril's is previous site:
http://www.emerils.com/featurettes/emeril_salutes.htm
Food & Drink Recipes:
http://www.epicurious.com
Food TV:
http://www.foodtv.com
Fossil Farms - All kinds of meat:
http://fossilfarmsostrich.com/index.htm
Courtesy of Sputnick
Kraft Food Recipes (requires registering)
http://www.kraftfoods.com/kf
Phoenix Gas Grill Recipes:
http://www.phoenixgrill.com/recipe.htm
Courtesy of junkmasterg
Martha Stewart:
http://www.marthastewart.com
Mr. Emeril's kicking it up a notch:
http://www.emerils.com/index.php
Soul food website courtesy of Lodi:
http://chitterlings.com/
Whole Food Recipes:
http://www.deliciouswisdom.com/
http://www.elise.com/recipes/
Courtesy of Todd H
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