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  #1891  
Old 05-09-2019, 03:50 PM
linen53 linen53 is offline
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I have never cooked a flank steak that I liked unless I was braising it. This "slap it on the grill or fry pan and cut against the grain and, Umm Umm good". Not happening. It's tough. Of course they tell me I'm not cooking it correctly. Whatever. I can do the same recipe with a more tender cut of meat and be happy as a clam. I hope yours turned out better.

We're having leftover egg roll in a bowl tonight. Gotta love an easy meal.
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  #1892  
Old 05-09-2019, 11:57 PM
Anala Anala is offline
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We had seven layer bean dip! Ella had a cherry tomato in the house and lost it between book shelves. poor dog. Sat and patiently waited. We had a talk about why we don’t play with our food in the house.
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  #1893  
Old 06-09-2019, 01:06 PM
jojobean jojobean is offline
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I make Pioneer Woman's Raviola ala Bobbi the other night. I only substituted the heavy cream with light cream. It was fantastic. Even hubby liked it.

this links to the recipe, if you are interested

https://www.foodnetwork.com/recipes/...-bobbi-5399498
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  #1894  
Old 06-09-2019, 04:00 PM
linen53 linen53 is offline
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About time for those comfort foods Jojo.

Lol, poor Ella.
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  #1895  
Old 07-09-2019, 02:26 AM
Anala Anala is offline
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JoJobean, The raviolis sounds yummy!

Ella learned the lesson and didn’t play with the cauliflower.

Tonight was tofu surprise, sautéed off all manner of end of the week veggies and had watermelon for dessert!
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  #1896  
Old 08-09-2019, 10:11 PM
linen53 linen53 is offline
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Why did I read lasagna in Jojo's post? My stepmother was Italian so I have fond memories of all of us kids sitting around the table with squares of raw pasta and a fork for sealing the edges. Ravioli night was always the best.

She also used to make a deep dish pizza that was out of this world. Waaay before they became popular in the pizza joints.

I have a favorite casserole I like to fix (for dinner tonight). Drain pineapple chunks or tidbits from the juice. Reserve both separately. Fry cubed ham and bell pepper. Remove and make a cheese sauce in the same skillet using the pineapple juice. Add more water to equal the amount of cheese sauce you need. Add reserved ham and bell pepper. Add the pineapple. Heat and serve over rice. It's a heavy meal so more of a fall/winter meal.

Hubby isn't crazy about it (he has never complimented me on it) but it's one of my favorites. Since it's fried food I don't fix it often. I'm sure my hubby is happy about that.
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  #1897  
Old 09-09-2019, 10:16 PM
linen53 linen53 is offline
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I'm about to inject a chicken with Asian bbq sauce. Then I will rotisserie it for dinner.
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  #1898  
Old 10-09-2019, 12:43 AM
Clover Clover is offline
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Quote:
Originally Posted by linen53
I have never cooked a flank steak that I liked unless I was braising it. This "slap it on the grill or fry pan and cut against the grain and, Umm Umm good". Not happening. It's tough. Of course they tell me I'm not cooking it correctly. Whatever. I can do the same recipe with a more tender cut of meat and be happy as a clam. I hope yours turned out better.

We're having leftover egg roll in a bowl tonight. Gotta love an easy meal.

Lol. I totally agree. I normally don't buy that type of meat, that day I posted I had eaten at a Mexican Restaurant, Flank appears to be more popular with Cuban/Mexican dishes. My dish was soooo good. This restaurant had 5 different salsa's I could try with my steak.... BOMB!
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  #1899  
Old 10-09-2019, 12:45 AM
Clover Clover is offline
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Today I threw a fresh big Angus steak on the grill, baby!! Sauteed some Kale on Olive oil & meat broth.



I am a full blown meat eater. You cant change THIS!!!
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  #1900  
Old 10-09-2019, 11:02 PM
linen53 linen53 is offline
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Quote:
Originally Posted by clover
Lol. I totally agree. I normally don't buy that type of meat, that day I posted I had eaten at a Mexican Restaurant, Flank appears to be more popular with Cuban/Mexican dishes. My dish was soooo good. This restaurant had 5 different salsa's I could try with my steak.... BOMB!

Oh yes, Clover, leave the flank steak to the experts.

Back in the 'day' ethnic groups could only afford cheaper cuts of meat so that makes sense. But 3/4/5 generations later it becomes a delicacy.
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