Whatcha Making for Supper?

[MGG]

Are these shredded or block cheeses? Will they be with the standard cheeses or in the deli? Never heard of 'em but, being Hispanic I gotta give 'em a try!

It's actually a crumble cheese. The best tasting one comes in a small, circle shaped block. The other one comes already crumbled in a bag. If you find the block, what you do is just break off a small piece and crumble it over the food. It crumble very easily. It is usually with the other cheeses.
I think they're delicious!

 

[CNJ]

I had to butcher 4 five month old roosters and decided to make soup and cold ginger chicken.
I chopped one chicken into pieces, threw it in a pot filled with water and brought it to a boil. Took out the foam and reduced heat to simmer. I used 1 TBS chicken bullion, 1 TBS mushroom seasoning (from asian market), and 1 TBS salt. It took about two hours on simmer for the rooster meat to soften and fall of the bone. I let it cool and put the meat on a plate and threw away the bones. I put half cup peanut oil in a pan and while it was heating up, I put in about a 2 inch piece of minced ginger, 1 bundle of chopped green onion, and 1 Tbs of salt. I let it sizzle for about a minute on high heat and poured the sauce on the chicken.
For the soup I decided to use a young long green squash. I just thinly cut the amount needed for two servings which is about 10 ladles of broth. I had to add 2 tea spoon of salt to balance the taste. Served it with white rice, very easy.

 

[21hens-incharge]

I had to butcher 4 five month old roosters and decided to make soup and cold ginger chicken.
I chopped the chicken into pieces, threw it in a pot filled with water and brought it to a boil. Took out the foam and reduced heat to simmer. I used 1 TBS chicken bullion, 1 TBS mushroom seasoning (from asian market), and 1 TBS salt. It took about two hours on simmer for the rooster meat to soften and fall of the bone. I let it cool and put the meat on a plate and threw away the bones. I put half cup peanut oil in a pan and while it was heating up, I put in about a 2 inch piece of minced ginger, 1 bundle of chopped green onion, and 1 Tbs of salt. I let it sizzle for about a minute on high heat and poured the sauce on the chicken.
For the soup I decided to use a young long green squash. I just thinly cut the amount needed for two servings which is about 10 ladles of broth. I had to add 2 tea spoon of salt to balance the taste. Served it with white rice, very easy.

Sounds YUMMY!

 

[sourland]

tonight I will make cheddar sliders, squash/tomato ratatouille and mac and cheese.

 

[N F C]

We're having meatloaf with mashed potatoes & gravy tonight.

 

[Sequel]

I fixed lasagna and baked bread to go with so I’m good for tonight. Throw a salad together or pick some kale. I sure do miss my garden cucumbers! Oh and tomatoes!

 

[N F C]

I fixed lasagna and baked bread to go with so I’m good for tonight. Throw a salad together or pick some kale. I sure do miss my garden cucumbers! Oh and tomatoes!

I think we must be on a similar wave length...I had both a meatloaf and a lasagna in the freezer and did an eenie, meenie, moe to decide which one to pull out for dinner tonight.

 

[Sequel]

I think we must be on a similar wave length...I had both a meatloaf and a lasagna in the freezer and did an eenie, meenie, moe to decide which one to pull out for dinner tonight.

At least you were smart and had them in the freezer! I always think I’m going to do that but end up eating the same thing for days.

 

[N F C]

At least you were smart and had them in the freezer! I always think I’m going to do that but end up eating the same thing for days.

Sometimes that happens here too, but DH actually likes leftovers (me, not so much).

I like cooking extra and putting some by in the freezer, it really makes for an easy dinner down the road.

 

[21hens-incharge]

The quiche is on hold for tomorrow. I have errands that must be done so a fly through for a rotisserie chicken and a salad are on the menu.