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   MeiDei  Jerico's recipe below sparked memories - have a pkg. of egg noodles & chicken soup came to remind me of Jeff Smith's (Frugal Gourmet ) recipe for "steamed Chinese Chicken" I dislike boiled chicken!! His recipe is nearly boiled but comes out sweet & juicy and you have the base for a good soup. If any interest, say so. The meat is excellent for sandwiches & salads as well as a hot dish he makes w/leeks & cream in skillet, or for a quick and easy stir fry.
Sunday at 14:29 EST .

   StormCnter  I dislike boiled chicken, too, but I learned from Natalie DuPree that gently poaching chicken until it's just barely cooked yields a much tastier and more tender result than boiling.
Sunday at 15:15 EST .

   MeiDei  Have never poached a chicken, here is Smith's recipe:
Chinese Steamed Chicken

One 3-4# whole chicken (save gizzards & neck ).
Put chicken in large pot cover with water (this is to make sure pot & water are sufficient in size )
remove chicken, heat water to a rolling boil
Put chicken in, when water stops boiling (within 5-10 mins. ) remove chicken
Bring water back up to a full rolling boil
Put chicken back in, cover, shut off heat, set timer for 1 hour
remove chicken to a large bowl, let cool 15 mins. (hot but cool enough to handle )
remove skin, pull meat off bones & store in containers,
refrigerate or freeze.

For soup, return bones, **some skin, gizzards (not liver ) & neck to water.
Add an onion, celery, carrot, bay leaf, peppercorns, garlic, ginger, some red pepper flakes, a little turmeric, a bouillon cube, parsley and bring to a boil, (to salt or not - I add in a splash of soy sauce for soup )
reduce heat & simmer 'til reduced by 1/4.
Strain & bottle, refrigerate if saving for another day.
Reheat. Add some cut up chicken to pot, or bowl if microwaving.
Add precooked egg noodles b/4 serving.
** fat from skin, in moderation, is said to be curative .. I believe it : )
Sunday at 16:00 EST .

   StormCnter  My grocery store had a special on pork loin roasts, buy one and get one of equal or smaller size free. So, I got two. They are very large, 6-7 pounds each, so I halved them for freezing. I've always considered a pork roast about the easiest dish to make, just open roasting with seasonings. But, I found a recipe on the web for a much more sophisticated treatment, slow-roasted at 325, complete with vegetables in the pan. I've got mine in the oven now. It smells heavenly, although it still has an hour and a half to go.

How do you do a pork roast?
Sunday at 11:19 EST .

   MeiDei  Yummy! I do a pork butt much the same & vary seasonings depending on mood & what is on hand. A garlic/parsley/olive oil pesto - or BBQ sauce - or our favorite Cranberry/Orange/Ginger sauce to cover while baking. Sauce also served as a side cold, & to cover when reheating in microwave.

I buy the loins (sale ) and cut into 1-1½" cutlets, coat w/BBQ rub. Then vacuum seal 4 to a package & freeze.
Once defrosted, dry pan fry, or grill, for a quick meal. 4 mins. I can smell your meal from here & it's making me very hungry, that's good, right?!! Hope to see other posts, we have lots of "good cookers" here.
Sunday at 16:33 EST .

   Jerico  Just wondering if you all have ever had cabbage noodles? It's sautéed cabbage, onions and garlic mixed with some kind of pasta. I had dinner with friends the other night and only one person was familiar.
May 10 at 03:22 EST .

   1 person like this.

   MeiDei  I think what you had was a version of "Lazy Man's Pierogi"
check out this recipe (one among many ) to see if it fits.
May 11 at 06:33 EST .

 1 person like this.


This is a more common recipe. I'd thought that I had invented it ?? But apparently it is a common Eastern European dish called Haluski. Sorry, I was having problems with this and couldn't get the site address to link. You'll have to copy and paste. Darn phone.
May 12 at 04:22 EST .

   MeiDei  Ah, very much a Balkan States dish. Hungary, Poland, Lithuania, etc., (even Russia ) all have versions of this.
We've always sautéd cabbage in bacon fat, & for some reason I never thought of egg noodles as pasta : ) we cook it separately & combine it with a good chicken soup just before serving, helps keep the broth clear & noodles from over cooking in a reheat.
May 15 at 11:36 EST .

 1 person like this.

   Jerico  All I know is that it is yummy! The soup idea is interesting.
May 21 at 14:12 EST .

   MeiDei  The Fastest Way to Ripen a Rock-Hard Avocado
Here, a speedy trick to help it ripen faster (aka almost overnight ).

What you need: An apple, a brown paper bag and that not-quite-ready avocado
What you do: Place the apple and the avocado together in the bag, then fold over the opening as best you can to seal it off. Let the fruits sit together overnight and--voilà! You’ll have a ripe avocado, ready to be enjoyed.

Why this works: Apples give off ethylene, a naturally occurring gas required for the ripening process. So does this work with other fruits and veggies? Yup! Bananas, corn, tomatoes…sometimes nature just needs a little help.
May 7 at 10:43 EST .

   2 people like this.

   MeiDei  No churn ice cream recipes + more at each website within the groupings.
May 3 at 20:25 EST .

   2 people like this.

   MeiDei  Here's 17 no-cook recipes - Bird if you see any you want and are running out of bandwidth/memory pick out the ones you want & I'll copy them for you.
May 1 at 20:17 EST .

   1 person like this.

   MeiDei  Balogreene has been missing for a while - I know she likes salad in a jar recipes - here's 5 she might enjoy:
May 1 at 20:06 EST .

   1 person like this.

   FlatCityGirl  Speaking of cakes made me think of an incident that happened a few years back, and I don’t know whether it belongs in Recipes or Jokes, but here goes:

My son was dating a “girl” [pushing 40] a few years back, and one Saturday he brought her over for supper. It was early and I was still preparing the dinner, rather than ready to put it on the table when she arrived. She planted herself in the kitchen and was under my feet, and she never shut up. She had told me on a couple of occasions before that she didn’t know anything about cooking, that her mother never cooked and so she never learned. She was divorced and had a couple of grown kids. I wondered who fed the kids, but wasn’t motivated to ask.

So I’m fixing supper and she’s chattering away, under my feet. The oven timer said I had thirty minutes before the roast was ready to come out, and I saw a chance to make my escape.

Earlier I had baked a cake. It was ready for frosting. The bottom layer was already on the cake plate.

I told the girl that I had laundry to take care of, handed her the spatula and the frosting and asked her to frost the cake while I took care of the clothes in the dryer.

I started out of the kitchen and realized that I had a empty coffee cup in my hand. When I turned back to pour a cup, I saw the girl plop the top layer of the cake right down on the bottom layer. No frosting in between. It actually took me a couple of beats to understand what I had just seen.

I said, “What are you doing? Don’t you put frosting between the layers”?

She said, “Oh, is that how it’s done”?

I can understand not knowing how to cook. Lots of women don’t this day and age. Maybe you can’t make a cheese souffle, but you can’t frost a cake?

I just stood there. Dumbfounded.

Finally I found my voice and asked her if she had never frosted a layer cake. She said he hadn’t, and in my usual blunt way, I asked her if she’d ever eaten a slice of layer cake. She said of course she had.

I said, “Well, did you ever think about how the frosting got between the layers”?

I’ve never frosted a layer cake since that I don’t laugh to myself over that incident.

She’s been in Son’s past for a couple of years now.
May 1 at 11:20 EST .

   BirdsNest  Click here for a week's worth of recipes. Balogreene alert!!! There is a rhubarb recipe....
May 1 at 07:43 EST .

   1 person like this.

   FlatCityGirl  On the side of a box of Lemon cake mix, I found a recipe for Lemon Pound Cake using the Lemon cake mix and a box of vanilla instant pudding, four eggs, a third cup of oil and a cup of water. I baked it in a bundt pan.

Of course, it isn’t really pound cake. Not in texture for sure, but in taste somewhat. I used crushed pineapple and confectioner’s sugar for a glaze. My gang really liked it. My son asked why I couldn’t do the same thing with chocolate, so I did –with a chocolate cake mix and chocolate instant pudding. I also did one with a white cake mix and coconut pudding mix.

What we all especially like about the “pound cakes” is that they are way less sweet than a frosted layer cake.
April 30 at 21:43 EST .

   1 person like this.

   BirdsNest  Good job! There is something about the texture of pound cake that is SO appealing.
May 1 at 07:44 EST .

   FlatCityGirl  Yes, and I've been craving Pound Cake ever since I baked the Not Pound Cake, which means I'm going to pull Mom's recipe box out and treat the boys to a real Honest To God Pound Cake. I Can't remember when the last time was that happened.

I don't know why I don't bake from scratch more than I do. It's not like I have a husband, a house full of small children and a job to get to.
May 1 at 10:42 EST .

   BirdsNest  I think its because we keep hoping that the box mix will be improved and taste like something other than perfume. Pound cake is just so old fashioned, I love it. I read an article in the paper about watermelon rind pickles being served with pound cake. What a combination. Apparently it was a big deal in these parts....years ago.
May 1 at 20:12 EST .

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