Who's making what today?

[mark46th]

[Team Sergeant]

Originally Posted by tonyz

Num, mouth watering cool weather dish.

Sprouts might be underrated because most folks experience with them might have been boiled or steamed as opposed to baked.

The bacon, cheese, olive oil, possibly balsamic, take sprouts to another level.

Bread, cakes, and pies are "baked" in an oven.

And when placed in the oven proteins and vegetables are "roasted".

I do not like Brussels sprouts myself unless roasted as was pictured here or oiled up and grilled.

[PedOncoDoc]

Originally Posted by Team Sergeant

Bread, cakes, and pies are "baked" in an oven.

And when placed in the oven proteins and vegetables are "roasted".

I do not like Brussels sprouts myself unless roasted as was pictured here or oiled up and grilled.

My wife makes excellent brussel sprouts - she peals the individual leaves from the main stalk and sautees (I'm not sure if this is the correct term - my apologies) with prosciutto (or bacon in a pinch) in olive oil. My kids actually request this for dinner!

[echoes]

Originally Posted by Team Sergeant

Bread, cakes, and pies are "baked" in an oven.

And when placed in the oven proteins and vegetables are "roasted".

I do not like Brussels sprouts myself unless roasted as was pictured here or oiled up and grilled.

Here Here! After grilling, I sprinkly some really good Parmigiano-Reggiano to finish them off. The Roast on yours DM looks fantasic!

Yum!

Holly

[tonyz]

.

[tonyz]

Originally Posted by Team Sergeant

Bread, cakes, and pies are "baked" in an oven.

And when placed in the oven proteins and vegetables are "roasted".

I do not like Brussels sprouts myself unless roasted as was pictured here or oiled up and grilled.

Roasted it is - learn something new here every day.

Thank you TS.

[Divemaster]

Originally Posted by echoes

The Roast on yours DM looks fantasic!

Yum!

Holly

You are obviously a woman of refinement and taste.

[Gypsy]

Originally Posted by PedOncoDoc

My wife makes excellent brussel sprouts - she peals the individual leaves from the main stalk and sautees (I'm not sure if this is the correct term - my apologies) with prosciutto (or bacon in a pinch) in olive oil. My kids actually request this for dinner!

You can also slice them thinly (with a knife or mandolin) and saute 'em up that way. My preferred method is still roasting but it is a nice change.

[Gypsy]

Originally Posted by Divemaster

I made this last night as a side dish for some stuffed chicken breasts. Nothing more involved than splitting the sprouts down the core and removing the old leaves. Then I tossed them in extra virgin olive oil, sea salt and fresh ground pepper. I threw in some halved mushrooms and it was into the oven. About halfway through I stirred to turn some of the sprouts over and that was about it. It tasted better than it looked. I thought it wasn't a bad effort since I was searching the Internet earlier to learn if roasting was done on the broil or bake setting.

I roast at a high temp (425 degrees) not broil. Also I found using a low sided pan helps to caramelize them for extra flavor, they look good too.

[Team Sergeant]

Homemade waffles, topped with Bananas Foster and smoked bacon.

If you've never had Bananas Foster try this:

2 Bananas
Some banana liquor
some dark rum
some butter
some brown sugar
a lighter or match

place some butter in a sauté pan, then toss in some sliced bananas, sauté until slightly caramelized. Add some brown sugar, add some banana liquor stir until the sugar breaks down. Make sure you hair is pulled back, remove sauté pan from flame, add dark rum, immediately light run and swirl in pan until it goes out. Add to waffles...... yeah it's real good. I didn't specify amounts on purpose, play with your food.

[JHD]

Originally Posted by Team Sergeant

Homemade waffles, topped with Bananas Foster and smoked bacon.

If you've never had Bananas Foster try this:

2 Bananas
Some banana liquor
some dark rum
some butter
some brown sugar
a lighter or match

place some butter in a sauté pan, then toss in some sliced bananas, sauté until slightly caramelized. Add some brown sugar, add some banana liquor stir until the sugar breaks down. Make sure you hair is pulled back, remove sauté pan from flame, add dark rum, immediately light run and swirl in pan until it goes out. Add to waffles...... yeah it's real good. I didn't specify amounts on purpose, play with your food.

I've done this before, and it is so good. Did mine with whipped cream on top, but will try with bacon next time. Don't even need syrup with the bananas.

I've done something similar with apples(but not set on fire), butter, calvados, brown sugar, and almonds topping French toast. Also excellent.

[2018commo]

One lb kielbasa cubed.
Two 10oz cans of Rotel tomatoes with chilies
Two 10 oz cans French onion soup
Two 10oz cans beef consommé
One lb white rice
Half stick butter sliced

Place all ingredients in a 12 inch Dutch Oven, stir.
12 coals on top, eight on bottom, refresh as needed for one hour, until rice is tender.
Or 400 degree oven for one hour.

Proofed the recipe for our Brownsea's. Good flavor, very easy.

[Requiem]

Originally Posted by Team Sergeant

...Make sure you hair is pulled back...

Oh man, we had homemade Belgian waffles this morning, before I saw this post. Must try it sometime.

Might make a good dessert with a scoop of ice cream.

S.

[PSM]

About a week and a half ago I made roughly 850 grams of pizza dough using Hungarian High Altitude flour. I divided it in thirds and froze two of the dough balls after the first rise.

I also took a 28 oz can of Cento crushed tomatoes and added 2T of sugar and 2t salt along with some black pepper, red pepper flakes, chopped garlic, and oregano. This amount of sauce will make 6 to 10, roughly, 10" pizzas.

The fresh dough puffed up nicely. The two frozen ones less so but were still crispy/chewy and very tasty.

This is the third one.

Pat

[mark46th]

Looks tasty. I am a complete pizza junkie. Regular pizza- Crust thick or thin, tomato sauce, pepperoni, mushrooms, spicy italian sausage and mozzarella. A few variants are acceptable but nothing bizarre. No mouse testicle, pig snout and arrugala pizza.