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Strawberry Orange Banana Lime Leaf Slate Sky Blueberry Grape Watermelon Chocolate Marble
Strawberry Orange Banana Lime Leaf Slate Sky Blueberry Grape Watermelon Chocolate Marble
Stick486

Food! . Food! and Grub.

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6 hours ago, HandyDan said:

image.png.9f010852cc323386098af403cba6795e.png

 

PRICELESS!!!!

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On ‎1‎/‎9‎/‎2019 at 1:10 PM, Stick486 said:

sounds yummmy....

and thanks for the recipe...

Sorry, just realized - although I wanted to test the recipe first.

 

Prime Rib and Barley Soup

4 or 5 Bone beef rib roast

4-8 oz. Leftover prime rib or other beef

1.5 Quarts water

1.5 Quarts beef broth

1 Onion, chopped

4 Cups chopped carrots

1 14.5 oz. can diced tomatoes

salt to taste        

black pepper to taste

1 Tbsp dried parsley

4 Cups Yukon Gold potatoes, chopped into 1 inch cubes

1 Can green beans (or 1.5 cups chopped fresh green beans)

5 cloves garlic, chopped

Red pepper flakes (optional to taste – careful, easy to overdo.)

½ Cup pearl barley

Instructions

1. Put all ingredients except barley into a large pot (we use a ceramic cast iron pot)

2. Bring to a boil

3. Cover, reduce heat and cook over medium heat for 30 minutes

4. Add barley and cook for another 30 minutes or until barley is tender

5. Remove bones and meat from pot and let cool enough to handle

6. Remove meat from bones and chop all meat into bite size pieces - didn't have to chop the meat, it fell off the bone and I pulled it apart with two forks.

7. Return meat to pot

8. Serve - we let it sit in the refrigerator for a day and reheated. (we serve with rolls - we used French bread and butter)

 

This was good, although I overdid the pepper a little - too much for me but my wife, who likes a lot of pepper, thought it had a good taste. The original recipe called for 1 TBsp of pepper, thinking that might have been a typo, although I drained the canned tomatoes and my wife said that the juice I drained of would have mellowed the pepper out. Maybe next time, a little more potatoes and a little less carrots (I think that too much carrots makes a dish sweet), maybe a little chopped celery. All in all, enough promise to give it another try - I would think thought that it doesn't have to be prime rib though

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5 minutes ago, tomp said:

we let it sit in the refrigerator for a day and reheated.

if you go nuclear to reheat use the defrost cycle...

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6 minutes ago, tomp said:

Prime Rib and Barley Soup

that looks really good...

thanks...

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came across this...

Hot Fudge Sauce Ice Cream Recipes

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11 hours ago, Stick486 said:

if you go nuclear to reheat use the defrost cycle...

 

That would require a lot of work reading the instructions AFTER I found the manual.

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13 hours ago, DuckSoup said:

 Never heard this before.

try it...

works really well on rolls, pastries and pie...

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18 hours ago, Stick486 said:

3. How to prepare Tofu:
      A. Throw it in the trash.
      B. Grill some Meat.

:TwoThumbsUp::TwoThumbsUp::TwoThumbsUp:

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Dessert
Serves: 10 (correction... one - once)
Ingredients:
1 cube (stick, ½ cup) of butter, soft
1 cup (182 g) of chocolate chips
1 can (396g)(14 oz)of Sweetened Condensed Milk
Directions:
In a medium sauce pan on medium heat, melt the butter.
Stir in the chocolate chips. (Amedei brand - 80% chocolate liquor min)...
Add the Sweetened Condensed Milk.
Stir well to combine. The butter will take a minute to incorporate into the sauce. It will be smooth and silky.
Store any leftovers in the refrigerator. (like there will be any)

after you had the Amedei, you'll never go near a big name brand again...
this should get your day jump started....

 


 

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Finally, the Christmas Turkey is gone.

 

Creamy Turkey Noodle Soup

1/3 cup butter, cubed

1 medium carrot, shredded

1 celery rib, finely chopped

1/3 cup all-purpose flour

32 ozs. chicken broth

1/2 cup half-and-half cream

1/2 cup 2% milk

1 cup uncooked kluski or other egg noodles

2 cup cubed cooked turkey

1-1/2 cup shredded cheddar cheese

1/4 teaspoon salt, 1/4 teaspoon pepper - or to suit

 

1. In a large saucepan, heat butter over medium-high heat; sauté carrot and celery until tender, 3 - 5 minutes. Stir in flour until blended; gradually add broth, cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1 - 2 minutes.

2. Stir in noodles. Reduce heat; simmer, uncovered, until noodles are al dente, 7 - 10 minutes, stirring occasionally. Add remaining ingredients; cook until turkey is heated through and cheese is melted.

 

As always, I'll keep the soup in the refrigerator to "season" until tomorrow's dinner. I didn't add the cheese yet, will add that when the (whole) pot is reheated (on the stove, don't use the microwave until we're down to the last couple of bowls - we have a small microwave). Got the wife's seal of approval, she said that it tasted great, even without the cheese, so I may try adding just half of the amount initially and see how it tastes.  I did add extra noodles - maybe another 1/2 cup or so - as the original amount looked kind of sparse.

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