Author |
Message |
Mamie316
Member
07-08-2003
| Monday, April 19, 2004 - 5:40 pm
That's exactly it Texannie! We put the fondue pot on the table , heat oil in it and everyone can cook their own slice to their desired doneness. And then we have a variety of sauces to dip it in!
|
Texannie
Member
07-16-2001
| Monday, April 19, 2004 - 5:47 pm
Oh..yum!!!!!!
|
Lumbele
Member
07-12-2002
| Monday, April 19, 2004 - 5:54 pm
Yes, Texannie. I made around 100 the other day. Freezer is now full.LOL My way of using unwanted bread and they taste good. Whenever I have some loaf ends or other bread I cube and then dry them on a tray, then store them in a container. When 2-3 gallons of these cubes have accumulated, you keep sprinkling them with milk until just slightly moist. Finely dice a load of onions, some smoked sausage and a mountain of parsley. Sweat the onions, briefly add the sausage, just long enough to release the flavour, add the parseley for a minute or 2. Let cool a little. Then together with about 4-5 eggs per gallon of dry bread cubes, salt, pepper and nutmeg (fresh if possible) and enough flour to make sure it all holds together (ca. 4T per gallon) mix thoroughly. Form a test dumpling (I use 2 soup spoons to form oblong dumplings), drop it into boiling salt water, turn heat down so that there is a gentle simmer. Once the dumpling rises to the surface, cook until done (for above mine need about 12 mins). If it doesn't fall apart in the water you got the right consistency. Then you can put in enough dumplings to cover the size of your pot bottom (drop them next to each other, not on top). When done scoop them out into a sieve and serve hot, best with a roast and gravy and a green salad. They freeze well, can be reheated in the microwave or thickly sliced and fried. Of course you don't have to wait until you have several gallons of bread, I just figure I do all that work once and then slack off later using the ready made ones. Aren't you glad you asked?LOL
|
Texannie
Member
07-16-2001
| Monday, April 19, 2004 - 6:30 pm
WOW...this sounds so suthern', but yet, I have never heard of it! LOL
|
Melfie1222
Member
07-29-2002
| Monday, April 19, 2004 - 8:07 pm
Lumbele... if your freezer gets too full, there is room in mine ... those sound yummy!
|
Lumbele
Member
07-12-2002
| Monday, April 19, 2004 - 8:33 pm
Texannie, it is very southern - southern German.LOL Melfie, I'll let you know when I am ready to start the next batch. You can pop over and get a freezer full.
|
Serate
Member
08-21-2001
| Monday, April 19, 2004 - 8:58 pm
"Sweat the onions" I've heard this term only in TVCh. What exactly is it. Lumbele your fried bread dumpling slices sound yummy!
|
Lumbele
Member
07-12-2002
| Monday, April 19, 2004 - 9:07 pm
Serate, you cook the onions only until they have that glassy look.
|
Serate
Member
08-21-2001
| Monday, April 19, 2004 - 9:08 pm
Thanks Lumbele!
|
Hippyt
Member
09-10-2001
| Thursday, April 22, 2004 - 2:59 pm
Survivor night dinner! A really,really yummy salad with romaine,vine ripened tomatoes,onion,black olives and my fav blue cheese vinagrette dressing. And,a bowl of spicy Fiesta soup.
|
Mamie316
Member
07-08-2003
| Thursday, April 22, 2004 - 3:01 pm
I will be making scallops tonight and I am not sure with what side dishes yet.
|
Texannie
Member
07-16-2001
| Thursday, April 22, 2004 - 3:08 pm
Hippy..where did you get good tomatoes here??? Not sure, dd has softball practice from 6-7:30 so she will eat before, ds is at the golf course now till probably 8 and dh isn't coming home. Me, I am having a glass of red wine while I try to figure it all out! LOL
|
Babyruth
Member
07-19-2001
| Thursday, April 22, 2004 - 3:12 pm
Survivor night nachos with spicy black beans, jalapenos and guacamole! And beer .
|
Hippyt
Member
09-10-2001
| Thursday, April 22, 2004 - 3:15 pm
Mmmmmmmm,I like Babyruth's dinner better!!! They were on sale for 89 cents a pound at the Kroger here, quite yummy.
|
Texannie
Member
07-16-2001
| Thursday, April 22, 2004 - 3:18 pm
Really? I will have to go check. I am so tired of expensive lousy tomatoes!
|
Fruitbat
Member
08-07-2000
| Thursday, April 22, 2004 - 3:56 pm
The very tiny grape tomatoes are excellent as are ugly tomatoes. We just had an artichoke. The next course will be a Martini and whatever I find. Bread and cheese probably. I have to go shopping. Chocolate to follow at some point. Lumbele, those dumplings sound fabulous. I love that kind of food.
|
Texannie
Member
07-16-2001
| Thursday, April 22, 2004 - 4:06 pm
That's what I have been buying Fruit.
|
Hippyt
Member
09-10-2001
| Thursday, April 22, 2004 - 4:25 pm
I love grape tomatoes,just planted some.
|
Juju2bigdog
Member
10-27-2000
| Thursday, April 22, 2004 - 6:46 pm
Shouldn't you Texans be able to get vine-ripened tomatoes from the Rio Grande Valley? When we spent the winter down there, one of the best things about it was real tomatoes, really cheap. Ack! That reminds me, we have a two day old artichoke in the refrigerator that I better start nagging Bigdog about. I just watered it and put it in a bag this morning to keep it moist. Red Baron thin crust three cheese and garlic pizza tonight with added shrimp, sun-dried tomato paste, pesto sauce, more cheese, and maybe a couple extra things on Bigdog's side.
|
Lumbele
Member
07-12-2002
| Thursday, April 22, 2004 - 6:55 pm
pasta and meat sauce, butter lettuce
|
Eliz87
Member
07-30-2001
| Thursday, April 22, 2004 - 8:01 pm
I made hamburger stroganoff and peas.
|
Eliz87
Member
07-30-2001
| Tuesday, April 27, 2004 - 12:12 pm
Well, tonight I'm going to fix myself a nice filet mignon. Not sure yet (as always) what I'm having on the side.
|
Kaykay
Member
01-21-2004
| Tuesday, April 27, 2004 - 12:25 pm
Yummy - we are having cheese encrusted flounder over a bed of sauted spinich and mushrooms.
|
Texannie
Member
07-16-2001
| Tuesday, April 27, 2004 - 1:12 pm
I have a pork roast with new potatoes, carrots and mushrooms topped with onion soup mix in the crockpot.
|
Eliz87
Member
07-30-2001
| Tuesday, April 27, 2004 - 1:15 pm
Oh that sounds good Annie. Nice comfort food. I'm thinking of making beef roast like that maybe on Thursday.
|