Can I have the recipe, Jglass? Purty pweeze!
Hi KYH,
I see! I guess my day will come,(to spend more time in my kitchen, my hearts desire) and I am pretty sure I want to follow in your footsteps:). How very neat!
I will most definitely check into purchasing a copy of "Where Flavor Was Born" sounds intriguing to say the least. Tamarind Sauce sounds fabulous, I love sauces. I do not get to do much plating, but I'll bet you have fun. I love being fancy in the kitchen and making the eye appeal as pleasant as possible.
I agree, I too love meatloaf, and especially when my fiance makes it..YUMMY! But last night I made it and he loved it, something about another person's cooking! My grand-daughter will eat meatloaf when she won't touch anything else. I guess that's why it's one of my comfort foods!
But thanks for setting me straight and of-course you are right! And just for the record I make all my dry beans from scratch, the only canned beans I buy are Garbanzo (which I use to make hummus)! And the occassional Van Camp's Baked Beans that I transform into REAL BAKED BEANS!
CCCathy
I see! I guess my day will come,(to spend more time in my kitchen, my hearts desire) and I am pretty sure I want to follow in your footsteps:). How very neat!
I will most definitely check into purchasing a copy of "Where Flavor Was Born" sounds intriguing to say the least. Tamarind Sauce sounds fabulous, I love sauces. I do not get to do much plating, but I'll bet you have fun. I love being fancy in the kitchen and making the eye appeal as pleasant as possible.
I agree, I too love meatloaf, and especially when my fiance makes it..YUMMY! But last night I made it and he loved it, something about another person's cooking! My grand-daughter will eat meatloaf when she won't touch anything else. I guess that's why it's one of my comfort foods!
But thanks for setting me straight and of-course you are right! And just for the record I make all my dry beans from scratch, the only canned beans I buy are Garbanzo (which I use to make hummus)! And the occassional Van Camp's Baked Beans that I transform into REAL BAKED BEANS!
CCCathy
Last night I made home made Chinese dumplings. It was my first attempt and they came out pretty darn good too. Cooked the leftover stuffing and mixed it with rice as the bed for the dumplings. I just ground some beef with garlic and onions and added a little bit of flour and a bunch of teriyaki and some s/p for the stuffing. Made up the little flour shells and cooked away.
Tonight we are having left over meatloaf as the boys have baseball practice early and I have had little to no time lately.
On the meatloaf.. What is so great about it is, you can do it different every time and it is so versatile. I think you can learn a lot about someone by just trying their meatloaf a few times.
Tonight we are having left over meatloaf as the boys have baseball practice early and I have had little to no time lately.
On the meatloaf.. What is so great about it is, you can do it different every time and it is so versatile. I think you can learn a lot about someone by just trying their meatloaf a few times.
Sun-Dried Tomato Rosemary Bread (Abm)
A lovely, light-textured loaf, with little suprise bits of dried tomato throughout. Try making dinner rolls with this dough - the perfect complement to
an Italian meal.
1 1/2 lb. loaf
1 cup water, plus 2 tablespoons water
1 1/2 tablespoons olive oil
2 1/4 cups bread flour
1 cup whole wheat flour
1 tablespoon sugar
1 teaspoon salt
3 tablespoons sun-dried tomatoes, chopped (dry packed)
3 teaspoons fresh rosemary, minced or 1 teaspoon dried rosemary
1/2 teaspoon garlic powder
2 teaspoons active dry yeast
Place all ingredients, except tomatoes, in your machine, in the order recommended by the manufacturer.
Choose dough cycle. About 5 minutes before the dough cycle ends, add the tomato bits (this keeps the pieces recognizeable).
When cycle ends, remove and shape as desired.
When shaping, poke any pieces of tomato that stick up under the surface of the dough (the tomato will burn).
Place on a cornmeal dusted baking sheet, spray lightly with olive oil.
Let rise until doubled.
Bake in a 375 deg. preheated oven for about 35 minutes or until bread tests done.
(Rolls will be done in 15 or so minutes).
Had to add atleast another 1/4 cup of water to get my dough ball to look right. I made a french bread type loaf of it for a friend. They loved it. I added a little extra garlic powder. Slashed the top of the buns and brushed with egg wash then sprinkled with fresh parm cheese.