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Potato Leek Soup
"Cheri" wrote in message news 
"Ophelia" > wrote in message ... > > > "Cheri" wrote in message news
>> "Ophelia" > wrote in message > ... >> >> >> "jmcquown" wrote in message ... >> On 10/31/2018 2:49 PM, Ophelia wrote: >>> >>> Made the soup for lunch today! Lovely  ))>>> >>> I made double quantity and have some now in the freezer. >>> >>> Thanks for posting it >>> >>> O >> >> You're quite welcome! I appreciate it. >> >> I appreciate all the recipe kudos lately. The Oriental burgers and the >> mention of the marinade for country ribs. Thanks, everyone, that makes >> me smile. >> >> Jill >> >> == >> >> Marinade??? Did I miss that?? > > Jill's recipe for ribs with this marinade > > 3-4 lbs. country ribs > 11 oz. can mandarin orange slices > 1/2 c. teriyaki or soy sauce > 2 cloves garlic > 1/4 c. vegetable or sesame oil > 1/4 c. crystallized ginger > 1 med. onion, quartered > > Puree all the ingredients (except the ribs, doh!) until smooth. Pour over > the > ribs and marinate in the fridge for several hours or overnight. > > Preheat oven to 350F (or get the grill going). Arrange meat on a rack in a > roasting pan; reserve the marinade. Bake for 1 hour, turning the ribs > once. > Brush generously with marinade and bake another 1-1/2 hours until fork > tender, > basting and turning every 20-30 minutes. If doing these on a grill, you > want > indirect heat to prevent flare-ups and burning, and a nice slow cooking. > > > == > > Thank you very much Ma'am )> > <saved> > > Hmm do you think this might work on the lamb? The marinade is very good and I think it would work on just about any type of meat. Cheri == Ahh thanks, I will remember that! I have done the lamb marinade now, but I will certainly try this one in future |
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Potato Leek Soup
"jmcquown" wrote in message ... On 11/1/2018 10:00 AM, Ophelia wrote: > > > "jmcquown" wrote in message ... > > On 11/1/2018 9:09 AM, Ophelia wrote: >> >> >> "Cheri" wrote in message news
>>>> "Ophelia" > wrote in message >> ... >>> >>> >>> "jmcquown" wrote in message ... >>> On 10/31/2018 2:49 PM, Ophelia wrote: >>>> >>>> Made the soup for lunch today! Lovely ))>>>> >>>> I made double quantity and have some now in the freezer. >>>> >>>> Thanks for posting it >>>> >>>> O >>> >>> You're quite welcome! I appreciate it. >>> >>> I appreciate all the recipe kudos lately. The Oriental burgers and the >>> mention of the marinade for country ribs. Thanks, everyone, that makes >>> me smile. >>> >>> Jill >>> >>> == >>> >>> Marinade??? Did I miss that?? >> >> Jill's recipe for ribs with this marinade >> >> 3-4 lbs. country ribs >> 11 oz. can mandarin orange slices >> 1/2 c. teriyaki or soy sauce >> 2 cloves garlic >> 1/4 c. vegetable or sesame oil >> 1/4 c. crystallized ginger >> 1 med. onion, quartered >> >> Puree all the ingredients (except the ribs, doh!) until smooth. Pour over >> the >> ribs and marinate in the fridge for several hours or overnight. >> >> Preheat oven to 350F (or get the grill going). Arrange meat on a rack in >> a >> roasting pan; reserve the marinade. Bake for 1 hour, turning the ribs >> once. >> Brush generously with marinade and bake another 1-1/2 hours until fork >> tender, >> basting and turning every 20-30 minutes. If doing these on a grill, you >> want >> indirect heat to prevent flare-ups and burning, and a nice slow cooking. >> >> >> == >> >> Thank you very much Ma'am )>> >> <saved> >> >> Hmm do you think this might work on the lamb? >> >> > I've only ever used it for pork. I'm not sure it would go well with lamb. > > Jill > > == > > Hmmm I will think about it. If I do, I will let you know. > > BUT, this is what I am thinking of: > > • 1/4 cup chopped fresh mint > • 1 tablespoon balsamic vinegar > • 2 teaspoons honey > • 1/2 teaspoon salt > > I do like mint with lamb though. > I don't grow and definitely don't think about mint with lamb, one way or the other. Generally I pan sear lamb in a bit of neutral oil with some minced onion and garlic. S&P, a sprinkling of finlely crushed dried rosemary. I have made a marinade with balsamic vinegar, a bit of olive oil, minced onion, garlic and some dried herbs for stewing lamb shanks. Never added honey to it. > Hmm yes. I think yours would be better with pork! > Proven tasty with pork. Not tried with lamb and I do not recommendyou try it with lamb. Jill == Well ... I probably will <g> I do like to experiment |
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Potato Leek Soup
On Thu, 1 Nov 2018 09:42:07 -0700, "Cheri" >
wrote: >"Ophelia" > wrote in message ... >> >> >> "Cheri" wrote in message news
>>>> "Ophelia" > wrote in message >> ... >>> >>> >>> "jmcquown" wrote in message ... >>> On 10/31/2018 2:49 PM, Ophelia wrote: >>>> >>>> Made the soup for lunch today! Lovely ))>>>> >>>> I made double quantity and have some now in the freezer. >>>> >>>> Thanks for posting it >>>> >>>> O >>> >>> You're quite welcome! I appreciate it. >>> >>> I appreciate all the recipe kudos lately. The Oriental burgers and the >>> mention of the marinade for country ribs. Thanks, everyone, that makes >>> me smile. >>> >>> Jill >>> >>> == >>> >>> Marinade??? Did I miss that?? >> >> Jill's recipe for ribs with this marinade >> >> 3-4 lbs. country ribs >> 11 oz. can mandarin orange slices >> 1/2 c. teriyaki or soy sauce >> 2 cloves garlic >> 1/4 c. vegetable or sesame oil >> 1/4 c. crystallized ginger >> 1 med. onion, quartered I think rather than generic vegetable oil toasted sesame seed oil is a must. I suggest considering a couple three Tbls cheapo stupidmarket orange marmalade rather than wasting a can of mandarin orange slices, instead use the manderin orange slices as a garnish... the marmalade has substantially more orange flavor per dollar spent... or use a couple three Tbls frozen orange juice concentrate, tangerine if you can find it. Also needs s n'p, I strongly suggest fresh ground white pepper.... and go easy on the salt but add a big pinch of MSG. Candied ginger is pricy and is ruined in a marinade, I'd use powdered or fresh ginger, the sugar in the marmalade will make up for the candied ginger sugar. :The Frug. I'd add 6-8 garlic cloves and omit the onion... garlic and onion fight each other in marinades... at service garnish with green onion instead. I'm not knocking Jill's creation, I'm only making suggestions, based on the fact that I do a lot of Oriental style cookery and have learned by my mistakes... white pepper only! This is a sgreat buy and is the same brand that Oriental restaurants use: https://www.amazon.com/Badia-White-P...70_&dpSrc=srch >> Puree all the ingredients (except the ribs, doh!) until smooth. Pour over >> the >> ribs and marinate in the fridge for several hours or overnight. >> >> Preheat oven to 350F (or get the grill going). Arrange meat on a rack in a >> roasting pan; reserve the marinade. Bake for 1 hour, turning the ribs >> once. >> Brush generously with marinade and bake another 1-1/2 hours until fork >> tender, >> basting and turning every 20-30 minutes. If doing these on a grill, you >> want >> indirect heat to prevent flare-ups and burning, and a nice slow cooking. >> >> >> == >> >> Thank you very much Ma'am )>> >> <saved> >> >> Hmm do you think this might work on the lamb? > >The marinade is very good and I think it would work on just about any type >of meat. > >Cheri |
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Potato Leek Soup
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Potato Leek Soup
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Potato Leek Soup
On 11/1/2018 5:45 PM, Wayne Boatwright wrote:
> On Thu 01 Nov 2018 01:59:53a, Ophelia told us... > >> >> >> "jmcquown" wrote in message >> ... >> >> On 10/31/2018 2:49 PM, Ophelia wrote: >>> >>> Made the soup for lunch today! Lovely ))>>> >>> I made double quantity and have some now in the freezer. >>> >>> Thanks for posting it >>> >>> O >> >> You're quite welcome! I appreciate it. >> >> I appreciate all the recipe kudos lately. The Oriental burgers >> and the mention of the marinade for country ribs. Thanks, >> everyone, that makes me smile. >> >> Jill >> >> == >> >> Marinade??? Did I miss that?? >> >> >> > > Jill, I always appreciate and enjoy the recipes you post. I have > made many of them. > Thanks, Wayne. I was very happy I was able to provide the recipe for those date-nut bars years ago. Jill |
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Marinade (WAS: Potato Leek Soup)
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Potato Leek Soup
On 2018-11-02 2:15 PM, Wayne Boatwright wrote:
> > The recipe for Date Nut Bars you sent me has been made made many > times. It's the only Date Nut Bar recipe I would consider using. > Isn't Kuthe a nut bar looking for a date! |
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Marinade (WAS: Potato Leek Soup)
jmcquown wrote:
> On 11/1/2018 4:37 PM, wrote: >> On Thu, 1 Nov 2018 09:42:07 -0700, "Cheri" > >> wrote: >> >>> "Ophelia" > wrote in message >>> ... >>>> >>>> >>>> "Cheri" wrote in message news
>>>>>>>> "Ophelia" > wrote in message >>>> ... >>>>> >>>>> >>>>> "jmcquown" wrote in message ... >>>>> On 10/31/2018 2:49 PM, Ophelia wrote: >>>>>> >>>>>> Made the soup for lunch today! Lovely ))>>>>>> >>>>>> I made double quantity and have some now in the freezer. >>>>>> >>>>>> Thanks for posting it >>>>>> >>>>>> O >>>>> >>>>> You're quite welcome! I appreciate it. >>>>> >>>>> I appreciate all the recipe kudos lately. The Oriental burgers and >>>>> the >>>>> mention of the marinade for country ribs. Thanks, everyone, that >>>>> makes >>>>> me smile. >>>>> >>>>> Jill >>>>> >>>>> == >>>>> >>>>> Marinade??? Did I miss that?? >>>> >>>> Jill's recipe for ribs with this marinade >>>> >>>> 3-4 lbs. country ribs >>>> 11 oz. can mandarin orange slices >>>> 1/2 c. teriyaki or soy sauce >>>> 2 cloves garlic >>>> 1/4 c. vegetable or sesame oil >>>> 1/4 c. crystallized ginger >>>> 1 med. onion, quartered >> >> I think rather than generic vegetable oil toasted sesame seed oil is a >> must. I suggest considering a couple three Tbls cheapo stupidmarket >> orange marmalade rather than wasting a can of mandarin orange slices, >> instead use the manderin orange slices as a garnish... the marmalade >> has substantially more orange flavor per dollar spent... or use a >> couple three Tbls frozen orange juice concentrate, tangerine if you >> can find it. Also needs s n'p, I strongly suggest fresh ground white >> pepper.... and go easy on the salt but add a big pinch of MSG. Candied >> ginger is pricy and is ruined in a marinade, I'd use powdered or fresh >> ginger, the sugar in the marmalade will make up for the candied ginger >> sugar. :The Frug. >> I'd add 6-8 garlic cloves and omit the onion... garlic and onion fight >> each other in marinades... at service garnish with green onion >> instead. >> >> I'm not knocking Jill's creation, I'm only making suggestions, based >> on the fact that I do a lot of Oriental style cookery and have learned >> by my mistakes... white pepper only! > > I didn't create it. The marinade is from 'The Good Housekeeping > Cookbook' circa 1978. I've given the citation many times over the > years. I don't keep ginger root on hand (I don't use ginger nearly > enough to warrant buying or freezing it). The first time I made the > recipe I followed it as written using crystallized ginger. I no longer > bother and don't care to make crystallized ginger, either. In lieu of, > I add dried ground ginger and a bit of brown sugar. > > White pepper? What pepper? There is *no* pepper in this marinade. > > Of course you may use orange juice or marmalade and add all the white > pepper you wish! I don't bother garnishing the plate, either. I'm> not running a restaurant. > > Jill Dammit! When will yoose learn? Popeye sez: Use WHITE PEPPER! USE WHITE PEPPER! PS: If yoose don't use white pepper, just lie and say yoose did! Yoose can also let the diminutive sailor 'think' you have a full basement, and an RO water filter. Horny old Popeye will probably ask yoose for a date, and take yoose to his favorite sleazy lowbrow chinese joint. But only when his Mexican woman is out of town (she's really just the cleaning lady). |
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REC: Potato Leek Soup
jmcquown wrote:
> On 10/31/2018 8:03 PM, cshenk wrote: > > jmcquown wrote: > > > > > On 10/31/2018 4:58 AM, Leonard Blaisdell wrote: > > > > > > Julie wouldn't know what to do with herself if she lived in my > > > area. There are only three grocery stores here - Publix, Food > > > Lion, Piggly Wiggly. Four if you count the Super Walmart (I > > > don't). She'd have to drive to Georgia to find a Whole Foods, > > > Trader Joes and Costco. > > > > > > Fortunately, I nearly always manage to find what I want at > > > Publix. > > > > > > Jill > > > > She'd be in Hogs Heaven if she wants to trek all over town here! > > Within about 5 miles of me: > > > > Harris Teeter > > Kroger > > Food Lion > > Farm Fresh > > TJ's > > Whole Foods > > Walmart > > SAMS > > BJ's > > > > Ethnic: > > American Asian > > Family (international) Market > > Mediterrainian > > Japanese #1 Ichiban > > > > A little further and you have: > > Large Farmers Market (about 7 miles from me) > > International Market (Used to be on my way home last job) > > Fresh local catch seafood market about 12 miles, havent been there) > > Another seasonal farmer market (not bigger than the closer one > > above) > > > > > > Sunday I went to Asian American then HT on the way back. It's rare > > for me to hit 2 in the same week, but when I do the second is > > almost always Asian American or #1 Ichiban which are both on my way > > home from work. > > > > > Sure sounds like she'd love it, Carol! (She likely wouldn't go to > the farmers markets, though.) I'd be exhausted if I had to shop in > all those different places. Then again, I really don't enjoy > shopping. I make a list, do all my shopping in one day. > > I can't help but laugh when I hear Ichiban. It reminds me of this > episode from Friends: > > https://www.youtube.com/watch?v=E4F0UnnHFzM > > Ichiban lipstick for men! LOL > > Jill LOL! |
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Potato Leek Soup
On 11/2/2018 4:15 PM, Wayne Boatwright wrote:
> On Fri 02 Nov 2018 07:43:34a, jmcquown told us... > >> On 11/1/2018 5:45 PM, Wayne Boatwright wrote: >>> On Thu 01 Nov 2018 01:59:53a, Ophelia told us... >>> >>>> >>>> >>>> "jmcquown" wrote in message >>>> ... >>>> >>>> On 10/31/2018 2:49 PM, Ophelia wrote: >>>>> >>>>> Made the soup for lunch today! Lovely ))>>>>> >>>>> I made double quantity and have some now in the freezer. >>>>> >>>>> Thanks for posting it >>>>> >>>>> O >>>> >>>> You're quite welcome! I appreciate it. >>>> >>>> I appreciate all the recipe kudos lately. The Oriental burgers >>>> and the mention of the marinade for country ribs. Thanks, >>>> everyone, that makes me smile. >>>> >>>> Jill >>>> >>>> == >>>> >>>> Marinade??? Did I miss that?? >>>> >>>> >>>> >>> >>> Jill, I always appreciate and enjoy the recipes you post. I have >>> made many of them. >>> >> Thanks, Wayne. I was very happy I was able to provide the recipe >> for those date-nut bars years ago. >> >> Jill > > The recipe for Date Nut Bars you sent me has been made made many > times. It's the only Date Nut Bar recipe I would consider using. > > Thanks to both you and your mother. > Yep, thanks to Mom and possibly grandma for that recipe. Jill |
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Potato Leek Soup
Ophelia wrote:
> > > "Cheri" wrote in message news
> > "Ophelia" > wrote in message > ... > > > > > > "jmcquown" wrote in message > > ... On 10/31/2018 2:49 PM, > > Ophelia wrote: > > > > > > Made the soup for lunch today! Lovely ))> > > > > > I made double quantity and have some now in the freezer. > > > > > > Thanks for posting it > > > > > > O > > > > You're quite welcome! I appreciate it. > > > > I appreciate all the recipe kudos lately. The Oriental burgers and > > the mention of the marinade for country ribs. Thanks, everyone, > > that makes me smile. > > > > Jill > > > > == > > > > Marinade??? Did I miss that?? > > Jill's recipe for ribs with this marinade > > 3-4 lbs. country ribs > 11 oz. can mandarin orange slices > 1/2 c. teriyaki or soy sauce > 2 cloves garlic > 1/4 c. vegetable or sesame oil > 1/4 c. crystallized ginger > 1 med. onion, quartered > > Puree all the ingredients (except the ribs, doh!) until smooth. Pour > over the > ribs and marinate in the fridge for several hours or overnight. > > Preheat oven to 350F (or get the grill going). Arrange meat on a rack > in a roasting pan; reserve the marinade. Bake for 1 hour, turning the > ribs once. Brush generously with marinade and bake another 1-1/2 > hours until fork tender, > basting and turning every 20-30 minutes. If doing these on a grill, > you want indirect heat to prevent flare-ups and burning, and a nice > slow cooking. > > > == > > Thank you very much Ma'am )> > <saved> > > Hmm do you think this might work on the lamb? Umm, doesnt seem to match with Lamb for me but then, I really like curried lamb. |
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Potato Leek Soup
On 11/2/2018 7:46 PM, Wayne Boatwright wrote:
> On Fri 02 Nov 2018 04:32:37p, jmcquown told us... > >> On 11/2/2018 4:15 PM, Wayne Boatwright wrote: >>> On Fri 02 Nov 2018 07:43:34a, jmcquown told us... >>> >>>> On 11/1/2018 5:45 PM, Wayne Boatwright wrote: >>>>> On Thu 01 Nov 2018 01:59:53a, Ophelia told us... >>>>> >>>>>> >>>>>> >>>>>> "jmcquown" wrote in message >>>>>> ... >>>>>> >>>>>> On 10/31/2018 2:49 PM, Ophelia wrote: >>>>>>> >>>>>>> Made the soup for lunch today! Lovely ))>>>>>>> >>>>>>> I made double quantity and have some now in the freezer. >>>>>>> >>>>>>> Thanks for posting it >>>>>>> >>>>>>> O >>>>>> >>>>>> You're quite welcome! I appreciate it. >>>>>> >>>>>> I appreciate all the recipe kudos lately. The Oriental >>>>>> burgers and the mention of the marinade for country ribs. >>>>>> Thanks, everyone, that makes me smile. >>>>>> >>>>>> Jill >>>>>> >>>>>> == >>>>>> >>>>>> Marinade??? Did I miss that?? >>>>>> >>>>>> >>>>>> >>>>> >>>>> Jill, I always appreciate and enjoy the recipes you post. I >>>>> have made many of them. >>>>> >>>> Thanks, Wayne. I was very happy I was able to provide the >>>> recipe for those date-nut bars years ago. >>>> >>>> Jill >>> >>> The recipe for Date Nut Bars you sent me has been made made many >>> times. It's the only Date Nut Bar recipe I would consider using. >>> >>> Thanks to both you and your mother. >>> >> Yep, thanks to Mom and possibly grandma for that recipe. >> >> Jill >> > > I recently made a bath of the date nut bars to take to a friends > house. There six of us (including ourselves, and by the end of tthe > day there wasan't a crumb left! They're always a hit, even with > those who proclaim not to like either dates or possible nuts. > They're very tasty! Mom didn't do a lot of baking but that recipe is special. Jill |
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Potato Leek Soup
On 11/1/2018 1:52 PM, Ophelia wrote:
> "jmcquown"* wrote in message ... > > Proven tasty with pork. * Not tried with lamb and I do not recommend> you try it with lamb. > > Jill > > == > > Well ... I probably will <g> I do like to experiment > Experiment at your own risk! Just don't hold me responsible if you don't like it with your next try at lamb.  I'm glad you liked the potato leek soup. Jill |
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Potato Leek Soup
On 11/2/2018 7:42 PM, Wayne Boatwright wrote:
> On Fri 02 Nov 2018 01:45:59p, graham told us... > >> On 2018-11-02 2:15 PM, Wayne Boatwright wrote: >> >>> >>> The recipe for Date Nut Bars you sent me has been made made many >>> times. It's the only Date Nut Bar recipe I would consider using. >>> >> Isn't Kuthe a nut bar looking for a date! > > Oh, please don't insult those delicious Date Nut Bars. > > If ever he does find some dates, I hope they still have the pits in > them. > LOL I guess I'm going to have to dig out that recipe and post it again. Just to get things back on food topics. Jill |
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Potato Leek Soup
On 11/2/2018 8:45 PM, Wayne Boatwright wrote:
> On Fri 02 Nov 2018 05:39:24p, jmcquown told us... > >> On 11/2/2018 7:42 PM, Wayne Boatwright wrote: >>> On Fri 02 Nov 2018 01:45:59p, graham told us... >>> >>>> On 2018-11-02 2:15 PM, Wayne Boatwright wrote: >>>> >>>>> >>>>> The recipe for Date Nut Bars you sent me has been made made >>>>> many times. It's the only Date Nut Bar recipe I would consider >>>>> using. >>>>> >>>> Isn't Kuthe a nut bar looking for a date! >>> >>> Oh, please don't insult those delicious Date Nut Bars. >>> >>> If ever he does find some dates, I hope they still have the pits >>> in them. >>> >> LOL I guess I'm going to have to dig out that recipe and post it >> again. >> Just to get things back on food topics. >> >> Jill >> > > If need be I can post it. It's in my database. > Thanks! That would be much easier. Just start a new Subject. I have it on a hand written recipe card but don't feel like digging it out and typing it again. Jill |
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Potato Leek Soup
"jmcquown" > wrote in message
... > On 11/2/2018 7:46 PM, Wayne Boatwright wrote: >> On Fri 02 Nov 2018 04:32:37p, jmcquown told us... >> >>> On 11/2/2018 4:15 PM, Wayne Boatwright wrote: >>>> On Fri 02 Nov 2018 07:43:34a, jmcquown told us... >>>> >>>>> On 11/1/2018 5:45 PM, Wayne Boatwright wrote: >>>>>> On Thu 01 Nov 2018 01:59:53a, Ophelia told us... >>>>>> >>>>>>> >>>>>>> >>>>>>> "jmcquown" wrote in message >>>>>>> ... >>>>>>> >>>>>>> On 10/31/2018 2:49 PM, Ophelia wrote: >>>>>>>> >>>>>>>> Made the soup for lunch today! Lovely ))>>>>>>>> >>>>>>>> I made double quantity and have some now in the freezer. >>>>>>>> >>>>>>>> Thanks for posting it >>>>>>>> >>>>>>>> O >>>>>>> >>>>>>> You're quite welcome! I appreciate it. >>>>>>> >>>>>>> I appreciate all the recipe kudos lately. The Oriental >>>>>>> burgers and the mention of the marinade for country ribs. >>>>>>> Thanks, everyone, that makes me smile. >>>>>>> >>>>>>> Jill >>>>>>> >>>>>>> == >>>>>>> >>>>>>> Marinade??? Did I miss that?? >>>>>>> >>>>>>> >>>>>>> >>>>>> >>>>>> Jill, I always appreciate and enjoy the recipes you post. I >>>>>> have made many of them. >>>>>> >>>>> Thanks, Wayne. I was very happy I was able to provide the >>>>> recipe for those date-nut bars years ago. >>>>> >>>>> Jill >>>> >>>> The recipe for Date Nut Bars you sent me has been made made many >>>> times. It's the only Date Nut Bar recipe I would consider using. >>>> >>>> Thanks to both you and your mother. >>>> >>> Yep, thanks to Mom and possibly grandma for that recipe. >>> >>> Jill >>> >> >> I recently made a bath of the date nut bars to take to a friends >> house. There six of us (including ourselves, and by the end of tthe >> day there wasan't a crumb left! They're always a hit, even with >> those who proclaim not to like either dates or possible nuts. >> > They're very tasty! Mom didn't do a lot of baking but that recipe is > special. > > Jill Must have been hard to rinse off. ;-) Cheri |
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Potato Leek Soup
"Wayne Boatwright" > wrote in message
15.223... > On Fri 02 Nov 2018 05:39:24p, jmcquown told us... > >> On 11/2/2018 7:42 PM, Wayne Boatwright wrote: >>> On Fri 02 Nov 2018 01:45:59p, graham told us... >>> >>>> On 2018-11-02 2:15 PM, Wayne Boatwright wrote: >>>> >>>>> >>>>> The recipe for Date Nut Bars you sent me has been made made >>>>> many times. It's the only Date Nut Bar recipe I would consider >>>>> using. >>>>> >>>> Isn't Kuthe a nut bar looking for a date! >>> >>> Oh, please don't insult those delicious Date Nut Bars. >>> >>> If ever he does find some dates, I hope they still have the pits >>> in them. >>> >> LOL I guess I'm going to have to dig out that recipe and post it >> again. >> Just to get things back on food topics. >> >> Jill >> > > If need be I can post it. It's in my database. That would be nice. Cheri |
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Potato Leek Soup
"cshenk" wrote in message ... Ophelia wrote: > > > "Cheri" wrote in message news
>> "Ophelia" > wrote in message > ... > > > > > > "jmcquown" wrote in message > > ... On 10/31/2018 2:49 PM, > > Ophelia wrote: > > > > > > Made the soup for lunch today! Lovely ))> > > > > > I made double quantity and have some now in the freezer. > > > > > > Thanks for posting it > > > > > > O > > > > You're quite welcome! I appreciate it. > > > > I appreciate all the recipe kudos lately. The Oriental burgers and > > the mention of the marinade for country ribs. Thanks, everyone, > > that makes me smile. > > > > Jill > > > > == > > > > Marinade??? Did I miss that?? > > Jill's recipe for ribs with this marinade > > 3-4 lbs. country ribs > 11 oz. can mandarin orange slices > 1/2 c. teriyaki or soy sauce > 2 cloves garlic > 1/4 c. vegetable or sesame oil > 1/4 c. crystallized ginger > 1 med. onion, quartered > > Puree all the ingredients (except the ribs, doh!) until smooth. Pour > over the > ribs and marinate in the fridge for several hours or overnight. > > Preheat oven to 350F (or get the grill going). Arrange meat on a rack > in a roasting pan; reserve the marinade. Bake for 1 hour, turning the > ribs once. Brush generously with marinade and bake another 1-1/2 > hours until fork tender, > basting and turning every 20-30 minutes. If doing these on a grill, > you want indirect heat to prevent flare-ups and burning, and a nice > slow cooking. > > > == > > Thank you very much Ma'am )> > <saved> > > Hmm do you think this might work on the lamb? Umm, doesnt seem to match with Lamb for me but then, I really like curried lamb. == But that isn't curried!! We don't like curried 'anything' ! |
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Potato Leek Soup
"jmcquown" wrote in message ... On 11/1/2018 1:52 PM, Ophelia wrote: > "jmcquown" wrote in message ... > > Proven tasty with pork. Not tried with lamb and I do not recommend> you try it with lamb. > > Jill > > == > > Well ... I probably will <g> I do like to experiment > Experiment at your own risk! Just don't hold me responsible if you don't like it with your next try at lamb. I'm glad you liked the potato leek soup. Jill == Your recipes are becoming quite famous <g> |
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Potato Leek Soup
"jmcquown" wrote in message ... On 11/2/2018 7:42 PM, Wayne Boatwright wrote: > On Fri 02 Nov 2018 01:45:59p, graham told us... > >> On 2018-11-02 2:15 PM, Wayne Boatwright wrote: >> >>> >>> The recipe for Date Nut Bars you sent me has been made made many >>> times. It's the only Date Nut Bar recipe I would consider using. >>> >> Isn't Kuthe a nut bar looking for a date! > > Oh, please don't insult those delicious Date Nut Bars. > > If ever he does find some dates, I hope they still have the pits in > them. > LOL I guess I'm going to have to dig out that recipe and post it again. Just to get things back on food topics. Jill == Yer doin' good kid ;p |
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Potato Leek Soup
On Sat, 3 Nov 2018 10:25:06 -0000, "Ophelia" >
wrote: > > >"cshenk" wrote in message ... > >Ophelia wrote: > >> >> >> "Cheri" wrote in message news
>>>> "Ophelia" > wrote in message >> ... >> > >> > >> > "jmcquown" wrote in message >> > ... On 10/31/2018 2:49 PM, >> > Ophelia wrote: >> > > >> > > Made the soup for lunch today! Lovely ))>> > > >> > > I made double quantity and have some now in the freezer. >> > > >> > > Thanks for posting it >> > > >> > > O >> > >> > You're quite welcome! I appreciate it. >> > >> > I appreciate all the recipe kudos lately. The Oriental burgers and >> > the mention of the marinade for country ribs. Thanks, everyone, >> > that makes me smile. >> > >> > Jill >> > >> > == >> > >> > Marinade??? Did I miss that?? >> >> Jill's recipe for ribs with this marinade >> >> 3-4 lbs. country ribs >> 11 oz. can mandarin orange slices >> 1/2 c. teriyaki or soy sauce >> 2 cloves garlic >> 1/4 c. vegetable or sesame oil >> 1/4 c. crystallized ginger >> 1 med. onion, quartered >> >> Puree all the ingredients (except the ribs, doh!) until smooth. Pour >> over the >> ribs and marinate in the fridge for several hours or overnight. >> >> Preheat oven to 350F (or get the grill going). Arrange meat on a rack >> in a roasting pan; reserve the marinade. Bake for 1 hour, turning the >> ribs once. Brush generously with marinade and bake another 1-1/2 >> hours until fork tender, >> basting and turning every 20-30 minutes. If doing these on a grill, >> you want indirect heat to prevent flare-ups and burning, and a nice >> slow cooking. >> >> >> == >> >> Thank you very much Ma'am )>> >> <saved> >> >> Hmm do you think this might work on the lamb? > >Umm, doesnt seem to match with Lamb for me but then, I really like >curried lamb. > >== > >But that isn't curried!! We don't like curried 'anything' ! lol |
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Potato Leek Soup
On Fri, 2 Nov 2018 14:45:59 -0600, graham > wrote:
>On 2018-11-02 2:15 PM, Wayne Boatwright wrote: > >> >> The recipe for Date Nut Bars you sent me has been made made many >> times. It's the only Date Nut Bar recipe I would consider using. >> >Isn't Kuthe a nut bar looking for a date! That beats a date with a nut. |
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Potato Leek Soup
"jmcquown" wrote:
>On 11/1/2018 1:52 PM, Ophelia wrote: >> "jmcquown" wrote: >> >> Proven tasty with pork. Not tried with lamb and I do not recommend>> you try it with lamb. >> >> Jill >> == >> >> Well ... I probably will <g> I do like to experiment >> >Experiment at your own risk! Just don't hold me responsible if you >don't like it with your next try at lamb. For lamb I suggest adding a 1/4 cup of Febreze. |
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Potato Leek Soup
On Sat, 3 Nov 2018 "Ophelia" wrote:
>"jmcquown" wrote: > >On 11/2/2018 7:42 PM, Wayne Boatwright wrote: >> On Fri 02 Nov 2018 01:45:59p, graham told us... >> >LOL I guess I'm going to have to dig out that recipe and post it again. > Just to get things back on food topics. > >Jill > >== > >Yer doin' good kid ;p I like to stuff my dates. https://www.pinterest.com/explore/stuffed-dates/ |
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Potato Leek Soup
Ophelia wrote:
> > > "cshenk" wrote in message > ... > > Ophelia wrote: > > > > > > > "Cheri" wrote in message news
> > > >"Ophelia" > wrote in message > > ... > > > > > > > >> "jmcquown" wrote in message > >> ... On 10/31/2018 2:49 PM, > >> Ophelia wrote: > >> > > >> > Made the soup for lunch today! Lovely ))> >> > > >> > I made double quantity and have some now in the freezer. > >> > > >> > Thanks for posting it > >> > > >> > O > > > > >> You're quite welcome! I appreciate it. > > > > >> I appreciate all the recipe kudos lately. The Oriental burgers and > >> the mention of the marinade for country ribs. Thanks, everyone, > >> that makes me smile. > > > > >> Jill > > > > >> == > > > > >> Marinade??? Did I miss that?? > > > > Jill's recipe for ribs with this marinade > > > > 3-4 lbs. country ribs > > 11 oz. can mandarin orange slices > > 1/2 c. teriyaki or soy sauce > > 2 cloves garlic > > 1/4 c. vegetable or sesame oil > > 1/4 c. crystallized ginger > > 1 med. onion, quartered > > > > Puree all the ingredients (except the ribs, doh!) until smooth. Pour > > over the > > ribs and marinate in the fridge for several hours or overnight. > > > > Preheat oven to 350F (or get the grill going). Arrange meat on a > > rack in a roasting pan; reserve the marinade. Bake for 1 hour, > > turning the ribs once. Brush generously with marinade and bake > > another 1-1/2 hours until fork tender, > > basting and turning every 20-30 minutes. If doing these on a grill, > > you want indirect heat to prevent flare-ups and burning, and a nice > > slow cooking. > > > > > > == > > > > Thank you very much Ma'am )> > > > <saved> > > > > Hmm do you think this might work on the lamb? > > Umm, doesnt seem to match with Lamb for me but then, I really like > curried lamb. > > == > > But that isn't curried!! We don't like curried 'anything' ! Are you sure? Define what you think 'curry' is? It's actually very wide ranging and most are not at all hot (though I do not know if you see the mild ones there). |
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Potato Leek Soup
"cshenk" wrote in message ... Ophelia wrote: > > > "cshenk" wrote in message > ... > > Ophelia wrote: > > > > > > > "Cheri" wrote in message news
> >> >"Ophelia" > wrote in message > > ... > > > > > > > >> "jmcquown" wrote in message > >> ... On 10/31/2018 2:49 PM, > >> Ophelia wrote: > >> > > >> > Made the soup for lunch today! Lovely ))> >> > > >> > I made double quantity and have some now in the freezer. > >> > > >> > Thanks for posting it > >> > > >> > O > > > > >> You're quite welcome! I appreciate it. > > > > >> I appreciate all the recipe kudos lately. The Oriental burgers and > >> the mention of the marinade for country ribs. Thanks, everyone, > >> that makes me smile. > > > > >> Jill > > > > >> == > > > > >> Marinade??? Did I miss that?? > > > > Jill's recipe for ribs with this marinade > > > > 3-4 lbs. country ribs > > 11 oz. can mandarin orange slices > > 1/2 c. teriyaki or soy sauce > > 2 cloves garlic > > 1/4 c. vegetable or sesame oil > > 1/4 c. crystallized ginger > > 1 med. onion, quartered > > > > Puree all the ingredients (except the ribs, doh!) until smooth. Pour > > over the > > ribs and marinate in the fridge for several hours or overnight. > > > > Preheat oven to 350F (or get the grill going). Arrange meat on a > > rack in a roasting pan; reserve the marinade. Bake for 1 hour, > > turning the ribs once. Brush generously with marinade and bake > > another 1-1/2 hours until fork tender, > > basting and turning every 20-30 minutes. If doing these on a grill, > > you want indirect heat to prevent flare-ups and burning, and a nice > > slow cooking. > > > > > > == > > > > Thank you very much Ma'am )> > > > <saved> > > > > Hmm do you think this might work on the lamb? > > Umm, doesnt seem to match with Lamb for me but then, I really like > curried lamb. > > == > > But that isn't curried!! We don't like curried 'anything' ! Are you sure? Define what you think 'curry' is? It's actually very wide ranging and most are not at all hot (though I do not know if you see the mild ones there). == I think I might know what curry is. Apart from the fact that I used lived in India, anything even mildly spicy we dislike. |
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Potato Leek Soup
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Potato Leek Soup
On 11/3/2018 6:25 AM, Ophelia wrote:
> > > "cshenk"Â* wrote in message > ... > > Ophelia wrote: > >> >> >> "Cheri"Â* wrote in message news
>>>> "Ophelia" > wrote in message >> ... >> > >> > >> > "jmcquown"Â* wrote in message >> > ...Â* On 10/31/2018 2:49 PM, >> > Ophelia wrote: >> > > >> > > Made the soup for lunch today!Â* Lovely ))>> > > >> > > I made double quantity and have some now in the freezer. >> > > >> > > Thanks for posting it >> > > >> > > O >> > >> > You're quite welcome!Â* I appreciate it. >> > >> > I appreciate all the recipe kudos lately.Â* The Oriental burgers and >> > theÂ* mention of the marinade for country ribs.Â* Thanks, everyone, >> > that makes meÂ* smile. >> > >> > Jill >> > >> > == >> > >> > Marinade??? Did I miss that?? >> >> Jill's recipe for ribs with this marinade >> >> 3-4 lbs. country ribs >> 11 oz. can mandarin orange slices >> 1/2 c. teriyaki or soy sauce >> 2 cloves garlic >> 1/4 c. vegetable or sesame oil >> 1/4 c. crystallized ginger >> 1 med. onion, quartered >> >> Puree all the ingredients (except the ribs, doh!) until smooth. Pour >> over the >> ribs and marinate in the fridge for several hours or overnight. >> >> Preheat oven to 350F (or get the grill going). Arrange meat on a rack >> in a roasting pan; reserve the marinade. Bake for 1 hour, turning the >> ribs once.Â* Brush generously with marinade and bake another 1-1/2 >> hours until fork tender, >> basting and turning every 20-30 minutes. If doing these on a grill, >> you want indirect heat to prevent flare-ups and burning, and a nice >> slow cooking. >> >> >> == >> >> Thank you very much Ma'am )>> >> <saved> >> >> Hmm do you think this might work on the lamb? > > Umm, doesnt seem to match with Lamb for me but then, I really like > curried lamb. > > == > > But that isn't curried!!Â* We don't like curried 'anything' ! > > FWIW, this marinade isn't curried so I don't know why Carol brought it up. But I don't think it would work well with lamb. Try it at your own risk. Jill |
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