Forum Replies Created

Viewing 15 posts - 8,281 through 8,295 (of 8,315 total)
  • Author
    Posts
  • in reply to: COOKING WORD GAME #16604
    lucky
    Moderator

    hashbrowns

    in reply to: New Game By Old Coot #16601
    lucky
    Moderator

    (just) walking in the rain

    in reply to: WORD ASSOCIATION GAME #16599
    lucky
    Moderator

    overlooked

    in reply to: WORD ASSOCIATION GAME #16592
    lucky
    Moderator

    faltered

    in reply to: COOKING WORD GAME #16588
    lucky
    Moderator

    waffle’n Egg

    in reply to: New Game By Old Coot #16585
    lucky
    Moderator

    Good Golly, Miss Molly

    in reply to: COOKING WORD GAME #16582
    lucky
    Moderator

    Sangria

    in reply to: COOKING WORD GAME #16578
    lucky
    Moderator

    (i was too late)

    in reply to: COOKING WORD GAME #16573
    lucky
    Moderator

    Eel Soup

    in reply to: casserole or Game Pie recipe for pheasant #16571
    lucky
    Moderator

    Pheasant Cacciatore
    1 Pheasant, cut in serving pieces
    2 tb Oil, olive
    3 Garlic, cloves pressed
    2 lg Tomato paste, can
    2 lg Tomato sauce, can
    Italian seasoning
    2 md Tomatoes, stewed, can
    2 sm Onions, diced
    1 cn Olives, sliced
    2 sm Mushrooms, sliced
    Procedure
    Saute pressed garlic in olive oil 2-3 minutes
    until brown. Lightly brown bird in olive oil.
    While bird is frying, mix tomato paste and
    tomato sauce together in bowl along with 1 T Italian seasoning. When bird is lightly browned, transefer the pieces to large casserole dish or Dutch oven.
    Pour mixture of tomato sauce and tomato paste over them. Then add stewed tomatoes.
    Place vegetables over the top and sprinkle
    additional Italian seasoning over the top.
    Bake at 350-375 degrees for 1 hour.
    Serve over rice.

    in reply to: casserole or Game Pie recipe for pheasant #16568
    lucky
    Moderator

    you can expand these variations easilly.
    LT

    Pheasant, Mom’s (two-step”)
    Ingredients
    1 pheasant cut into pieces
    2 tablespoons sunflower oil
    1 onion, finely chopped
    1 large carrot, finely chopped
    2 celery stalks, finely chopped
    8 ounces chicken stock
    Salt and pepper
    1 tablespoon arrowroot
    4 tablespoons redcurrant or quince jelly
    Procedure
    Preheat oven to 350 F. In ovenproof pan fry pieces of pheasant until lightly
    golden. Add
    onion, carrot and celery and fry a couple of min. Cover with stock and season
    generously and bake in oven about 1hr and 20 min. Remove pheasant and keep
    warm. Add arrowroot, mixed with a little water, jelly and bring to boil, stir until it
    thickens. Return pheasant to sauce and serve with mashed potatoes and red cabbage

    in reply to: bad night at ruby tuesday #16530
    lucky
    Moderator

    well;
    it WAS late in the evening, but i like your “supermarket run” idea–
    seems so EASY a solution- maybe he just wanted to sell off the rice……………

    in reply to: Green Bean and Portobello Mushroom Casserole #16505
    lucky
    Moderator

    oh, i’ll get to it before then, maybe NEXT sunday, if i’m able to move again by then.

    hey chef bob;
    why don’t you register?
    just takes a minute, and you are immediately among friends…………
    LT

    WELL, duh ❗ ❗
    ..guess i should have checked the member list before this post, eh?
    welcome aboard!
    😀

    in reply to: Green Bean and Portobello Mushroom Casserole #16503
    lucky
    Moderator

    well, “RATZ!”……….

    wish you’d posted this two days ago…….. we had a quite pedestrian G.B.C. yesterday; this would have been a nice change………

    copy & paste, lalala 😀

    in reply to: we are at twenty-nine!! #16434
    lucky
    Moderator

    We are really harmless…or at least I think we are.

    😯

    OMG!! NANA !!!
    your nose……….it’s GROWING!!!!

Viewing 15 posts - 8,281 through 8,295 (of 8,315 total)