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  • Board Topic

    what's for dinner Part II? - moved from Quebec board

    My favorite ... I saute 1/2 cup onion, 1 tablespoon garlic, 1/4 cup sliced olives, 1 4 or 5 oz can of green chiies or you can you chipoltes if you want. I prefer green chilies. Saute until soft, add cream cheese 1 pkg 8 oz, and...

  • Board Topic

    what's for dinner? - moved from Quebec board

    Couldn’t decide what to do with a whole chicken today sitting in my fridge, wasn’t inspired by anything and had way too much to do. Husband brought home a pizza...1/2 cheese, 1/2 sausage and peppers. About to go for a...

  • Board Topic

    How to jazz up cottage cheese?

    No breakfast? You want to keep metabolism up and if you don’t eat your body won’t burn as many calories. And you’ll be too hungry by lunch. Eat a small healthy breakfast..fruit, not juice, maybe with that cottage...

  • Board Topic

    So good that you make it over and over again (or at least 3 times!)

    really very simple — make 2 batches of chocolate chip cookie dough (for this dessert, I always make the Nestle Tollhouse one on the chips bag- perhaps could work with others.) Filling: Blend together 2 (8oz) pkgs cream...

  • Board Topic

    what foods does your city have that mine doesn't?

    SOUTHERN-STYLE PIMIENTO CHEESE: Process in Cuisinart 8-12 oz extra sharp cheddar cheese with 3 oz cream cheese, 1/3 cup mayonnaise, 1/4 cup Dijon mustard, 1/2-1 tsp dry Coleman’s mustard powder, a pinch of hot red pepper....

  • Board Topic

    Your Favorite Christmas Cookies!

    Sorry this is so late. Apricot Foldovers Makes 50 cookies Filling: 1/4 cup orange juice 6 Tablespoons sugar 4 ounces chopped dried apricots Dough: 1 1/4 cup unsifted flour 6 Tablespoons sugar Pinch salt 4 ounces cream cheese 1/4...

  • Board Topic

    Need Dessert for Thanksgiving Dinner

    This is one we’ve been enjoying in my family for 10 years. Pumpkin Cheesecake • 32 ounce cream cheese1 1/2 cup dark brown sugar, firmly packed • 1/4 cup all purpose flour • 1 teaspoon cinnamon • 1 teaspoon allspice •...

  • Board Topic

    Avalon Diner Stafford (SW Houston) - Surreal

    Cheese $2.75 Spaghetti with Tomato Sauce $6.25 Tomato and Cucumber Salad $3.25 Vegetable of the Day $2.25 Bacon, Ham, or Pork Sausages $2.50 Beef or Turkey Sausage $3.50 Canadian Bacon $2.95 Corned Beef Hash $2.95 Cream Cheese $1...

  • Board Topic

    Grits -- Savory Recipes

    for cheese grits souffle: 1/3 cup grits 1/2 cup shredded cheese 1 1/4 cups water 1/2 teaspoon salt 1 large egg 1/2 cup milk Preheat oven to 350 degrees. Grease a 1-quart casserole. Cook grits with water and salt according to package...

  • Board Topic

    Incensed with Whole Foods: Enough Incompetence!

    Mascarpone has lots of water in it and will separate in hot weather. I do not think it was eaten, but leaked in transit after separating. I usually make my own when it is hot. I use 4ozs of chilled cream cheese, 1/8 cup good...

  • Board Topic

    supermarket goodies.

    Grated cotija cheese 1 small Bunch cilantro — stemmed 3/4 cup Mayonnaise 2 tablespoons Water Cut tortillas into matchstick-size strips. Heat oil for deep-frying and add tortilla strips. Cook a few seconds until crisp....

  • Board Topic

    I may be in the minority, but...

    Just to clarify and then I’m done because this is becoming argumentative and I by no means wanted to launch a polemic remark. From Central’s website, what I see is; Burger $16 cheese $1 bacon $1 fries $7 Bacon cheeseburger...

  • Board Topic

    Suprising Eats in Montgomery, Alabama

    Hamburger King 547 South Decatur Street Montgomery Al 3342621798 Breakfast Egg Sandwich 1.00 with cheese 1.25 sausage sandwich 2.25 w/egg 2.75 w/cheese 3.00 Bacon Sandwich 2.25 w/ egg 2.75 w/ cheese 3.00 Ham Sandwich 2.25 w

  • Board Topic

    let's share a cooking "trick"

    . mustard powder, 1 1/2 Tablespoons Worcestershire Sauce, 1 cup grated Parmesan Cheese, 1/2 teasp. anchovy paste, 1 minced garlic clove, and 1 teasp. pepper...Puree it all in a blender or food processor...Toss with romaine and...

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