BBQ is nice but on a burial place?
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I made a casserole last night. Serves six.
Don't know exactly what to call it. It has ground beef, cabbage, onion and mozzarella cheese. Baked in a crust made from crescent rolls.

It was good. Biggest hassle was spreading the crescent rolls out to make the crust on the bottom of the baking dish. The top was easier. As far as seasoning the ground beef. It is anything you want. The more flavorful the better. If you don't flavor the ground beef. It tastes like you are eating out at the "Senior Citizen's" cafeteria.

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I made a casserole last night. Serves six.
Don't know exactly what to call it. It has ground beef, cabbage, onion and mozzarella cheese. Baked in a crust made from crescent rolls.

It was good. Biggest hassle was spreading the crescent rolls out to make the crust on the bottom of the baking dish. The top was easier. As far as seasoning the ground beef. It is anything you want. The more flavorful the better. If you don't flavor the ground beef. It tastes like you are eating out at the "Senior Citizen's" cafeteria.

Sounds almost like a deep dish pizza.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I made a casserole last night. Serves six.
Don't know exactly what to call it. It has ground beef, cabbage, onion and mozzarella cheese. Baked in a crust made from crescent rolls.

It was good. Biggest hassle was spreading the crescent rolls out to make the crust on the bottom of the baking dish. The top was easier. As far as seasoning the ground beef. It is anything you want. The more flavorful the better. If you don't flavor the ground beef. It tastes like you are eating out at the "Senior Citizen's" cafeteria.

Probably there are more casserole recipes then there are cooks.
Both meat and fish can be used.
Add some vegetables like carrots and selery.
I also cheat and add some readymade broth.
Cook it and add some fresh herbs.
Done.

Taste best the next day:)

I made a casserole last night. Serves six.
Don't know exactly what to call it. It has ground beef, cabbage, onion and mozzarella cheese. Baked in a crust made from crescent rolls.

It was good. Biggest hassle was spreading the crescent rolls out to make the crust on the bottom of the baking dish. The top was easier. As far as seasoning the ground beef. It is anything you want. The more flavorful the better. If you don't flavor the ground beef. It tastes like you are eating out at the "Senior Citizen's" cafeteria.

Sounds almost like a deep dish pizza.

Yes it is in my book too

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

Murphy's law is a big one for me. You want to just fry 2 eggs and I always break the yoke on one of them but if your planning to scramble them they come out perfect. :))

...and I always get a crunchy bit in an omelet

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

The 'crunchy' bits are just a calcium supplement...... ";D)

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"Sour Grapes make a bitter Whine." <(0)>

Working on a Fried meat pie from American's Test Kitchen. In every country they have different names for it but really are just alike. (what ever you want to stuff in it) :))

HOLIDAY EATING TIPS:
Avoid carrot sticks. Anyone who puts carrots on a holiday buffet table knows nothing of the Holiday spirit. In fact, if you see carrots, leave immediately. Go next door, where they're serving rum balls.


Drink as much eggnog as you can. And quickly. It's rare... You cannot find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an eggnog-alcoholic or something. It's a treat. Enjoy it. Have one for me. Have two. It's later than you think. It's Christmas!


If something comes with gravy, use it. That's the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.


As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with an automatic transmission.


Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Holiday party is to eat other people's food for free. Lots of it. Hello?


Under no circumstances should you exercise between now and New Year's. You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.


If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa, position yourself near them and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. If you leave them behind, you're never going to see them again.


Same for pies. Apple, Pumpkin, Mincemeat. Have a slice of each. Or if you don't like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert? Labor Day?


Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories, but avoid it at all cost. I mean, have some standards.


One final tip: If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention. Re-read tips; start over, but hurry, January is just around the corner.



Remember this motto to live by: "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand and wine in the other, body thoroughly used up, totally worn out and screaming "WOO HOO what a ride!"



Have a great holiday season!! And as they say FLEAS ON MY DAWG......

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"Sour Grapes make a bitter Whine." <(0)>

and remember that XS stands for ex-sensible, and being sensible is often perceived as boring, and who wants to be extremely boring?

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

Looking for a good recipe for Calzones. maybe with a Mexican twist?

Looking for a good recipe for Calzones. maybe with a Mexican twist?

Despite New Year's resolutions to lose weight or exercise more seems most of us forget them on New Year's Day.
Then the most common food in the Swedish home is: Pizza:)
Mexican Calzones are the same as ordinary calzones but with cummin and chili pepper added in the filling.
Do a Google search for "Mexican Calzones" and you will find plenty of recipes.

Yes I know I can find it online but I was looking for some that someone has tried and found out to be pretty good. I realize Calzones can be whatever you want to stuff in it. Almost like making a Quish (looks good? throw it in) LOL

D.G. I was about 6 yrs old when my mother showed me how to make Egg Nog, Well she didn't show me about the rum in it too much later, LOL But your right you can't find it but just around the holidays, along with canned Pumpkin..

My GF likes it once in a while so I mix up a batch (rum included) LOL I even made some with chocolate too, not bad I must say.

I buy enough pumpkin to hold us for the year in the fall

I love Eggnog, it does NOT love me. Tremendous heartburn every time I have some.

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"Sour Grapes make a bitter Whine." <(0)>

If a recipe calls for a teaspoon of garlic, what do you use? Powdered or minced?

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The mind is a weird and mysterious place

If a recipe calls for a teaspoon of garlic, what do you use? Powdered or minced?

I would go for minced but the amount is about the same for powdered.

If a recipe calls for a teaspoon of garlic, what do you use? Powdered or minced?

If it calls for a teaspoon I always use 1 fresh clove, crushed & finely minced.

But I always use 2-3 times the recipe amount when it comes to Garlic......the second ruling food group after pork fat! Ask any Cajun, Italian, Mexican or Chinese Chef!

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"Sour Grapes make a bitter Whine." <(0)>

If a recipe calls for a teaspoon of garlic, what do you use? Powdered or minced?

If it calls for a teaspoon I always use 1 fresh clove, crushed & finely minced.

But I always use 2-3 times the recipe amount when it comes to Garlic......the second ruling food group after pork fat! Ask any Cajun, Italian, Mexican or Chinese Chef!

Snort!

The food groups are:
1) Take Out
2) Dine In
3) Drive Through
4) Reservations
5) Delivery

:-)

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