#7921
October 7th, 2006 at 10:48 AM
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Member
Joined: May 2006
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#7922
October 9th, 2006 at 09:23 PM
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Joined: May 2006
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Thanks Tonya...It went really well:-)
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#7923
October 9th, 2006 at 11:52 PM
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Official Blabber Mouth
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Official Blabber Mouth
Joined: Mar 2005
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Well the elders are comming for dinner on Friday. The lady that schedules their dinners is down sick and I didn't want to have her worrying about them not getting a meal. We are having Beef Frajitas, Refried Beans, and Spanish Rice and Rice Pudding for dessert I think. I just bought 20 lbs of rice for 5.00 so now I need to use some of it so it is transportable. I shouldn't have done it but it just seemed like such a good price that I couldn't resist lol. Sometimes I am not the brightest bulb in the box.
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#7924
October 9th, 2006 at 11:58 PM
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Joined: Apr 2003
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I use rice alot Tammy..
Rice Pudding... Rice w/Beef Boullion cubes... Beef/Vegetable and Rice Soup... Rice Pudding w/raisins...
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#7925
October 10th, 2006 at 12:22 AM
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Joined: Mar 2005
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So that's how I ended up with 20 lbs of rice? Thankyou Weezie. I'm going to have to look into that tomato rice pudding. I don't think I've ever seen a recipe for that before. And I'm glad that you reminded me about rice soups. I usually use noodles so I hadn't considered that. Now I'm definitely thinking along the cream of chicken with rice soup line. Hum I'm drooling already. This room/topic should come with bibs for members like me lol.
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#7926
October 10th, 2006 at 02:04 AM
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Joined: Apr 2003
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That was a typo :rolleyes: Should be just Rice Pudding.. I changed it...
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#7927
October 10th, 2006 at 02:07 AM
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Joined: Apr 2003
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For the Tomato Rice soup, just fill the pot up with half water.. *I never measure* and then like if I'm going to do 3 people for soup, I put in 4 boullion cubes, *but obviously you can adapt to your own individual needs/diet requirements.. but then put in 1/4 cup per serving.. and one for the pot.. and then boil that for at least 15/20 minutes.. and then pour in one can of HUNTS TOMATO SAUCE and finish cooking.. *about another 10, 15 minutes or until rice splitz.. *I like softer rice* I finish it off with some fine ground black pepper...
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#7928
October 10th, 2006 at 02:24 AM
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Joined: Mar 2005
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that sounds wonderful. I've got chicken thawing for some cream of chicken soup with rice. And then maybe some chicken frijatas I can't spell worth a darn. But I've been of a mexican food kick for about 2 weeks now. And since I still have taco mix I might as well. I'll have to go to the store for more fixings on thursday anyway. Thanks for the wonderful recipe Weezie.
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#7929
October 10th, 2006 at 02:35 AM
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Joined: Apr 2003
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If it's too salty for you... Just add more water.. (or get some no salt tomato sauce) My mom doesn't like it so salty/thick.. so she thins it out a bit.... (Or if she's cooked potatoes that day, or the next, she adds that water)
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#7930
October 10th, 2006 at 05:46 AM
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Member
Joined: Jan 2005
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*I never measure* and then like if I'm going to do 3 people for soup, I put in 4 boullion cubes, *
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#7931
October 12th, 2006 at 07:10 PM
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Joined: Mar 2005
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I don't use the cubes I use the granulated. That way I can put in exactly the amount I want. And I think it is cheaper than the cubes. But I could be wrong on that one.
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#7932
October 12th, 2006 at 07:14 PM
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Joined: Apr 2003
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I buy both... Sometimes I don't want a whole cube.. Some meals, especially larger sizes, I might use more..
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#7933
October 12th, 2006 at 09:05 PM
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Official Blabber Mouth
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Official Blabber Mouth
Joined: Mar 2005
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If I cut up the green peppers and onions for the frajitas today will they still be good tomorrow?
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#7934
October 12th, 2006 at 09:18 PM
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Joined: Apr 2003
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Ummmmmmm, I never cut up an onion, until I am ready to use it.. but I have cut half the onion and store in the fridge to keep..
But I like it cut fresh as to not loose those juices from them..
But my father~in~law has been storing celery in tinfoil in the fridge and he's been able to keep it fresh for weeeeeeeeks now..
So, try it with it covered in foil and see how it works..
I bet the flavors would really be married inside together... more enhanced I'd bet...
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#7935
October 12th, 2006 at 10:10 PM
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Official Blabber Mouth
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Official Blabber Mouth
Joined: Mar 2005
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Thanks Weezie,
I'm just trying to do the do aheads. I don't like to have a lot left for the last minute.
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#7936
October 12th, 2006 at 10:24 PM
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Joined: Aug 2004
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Tammy, You can cut up the meat as well and mix them all together with any seasonings you may be using. It can all marinate together overnight if you are going to cook it all together tomorrow.
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#7937
October 13th, 2006 at 12:49 AM
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Joined: Apr 2003
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Actually what Triss suggested would be a good idea.. And they would be all nice and marinated up when you do them tomorrow... What a great idea!
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#7938
October 13th, 2006 at 06:38 PM
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Joined: Mar 2005
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Wish I had read this yesterday. Oh well. I'll keep it separate because I don't know the elders eating preferences. This way they can add what they want on leave what they don't. But the next time I cook them for myself I'm definitely going to try doing it that way. It does sound good.
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#7939
October 13th, 2006 at 06:46 PM
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Joined: Apr 2003
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That is sooooo true Tammy.. Sometimes their tastes buds don't like some things like onions and such.. *or they like the taste, but they repeat or irrate the stomach...*
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#7940
October 14th, 2006 at 01:08 AM
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Joined: Sep 2005
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#7941
October 14th, 2006 at 02:10 AM
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Joined: Apr 2003
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I hope someone calls and says, HEYYYYYY, lets' go out to dinner...
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#7942
October 14th, 2006 at 10:54 PM
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Official Blabber Mouth
Joined: Mar 2005
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lol, well the elders missed me yesterday so they are getting mexican tonight instead. Me I've got to chicken thighs I have to figure out what to do with. I was thinking teriaki until I noticed that I'm out of it. Anyone have any good suggestions. I'm trying to run out of things so I don't have to pack them or give them away.
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#7943
October 14th, 2006 at 10:58 PM
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Joined: Apr 2003
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Any of that Chivetta's Marinade??? Or I used to do Chicken Breasts with Mayo, Mustard (and sometimes w/italian dressing too, just to spice it up a bit) and rolled onto crunched up croutons and bake it...
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#7944
October 14th, 2006 at 11:05 PM
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Joined: Mar 2005
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no I've been out of that for about 20 years lol. But you have given me an idea. My former roommate did leave some marinade. I think I'll try it out. At least I won't have to pack and move it. Thanks Weezie.
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#7945
October 14th, 2006 at 11:35 PM
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Joined: Apr 2003
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Hope you let me know what you end up doing???
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