Comments on: Four Foods on Friday #15

By: Karen

Karen — Wed, 06 Feb 2008 13:11:35 +0000

Oh wow. I’d never thought about red bell pepper. My husband has been throwing them on the grill. I never knew how sweet they were. Good idea.

By: Los Angeles Headshot Photographer

Los Angeles Headshot Photographer — Tue, 05 Feb 2008 21:07:49 +0000

The cheese caught my attention!
Do you know whats really good with cheddar cheese?
Sliced red bell pepper!
With thin sliced smoked turkey,rolled up with the cheese and pepper inside.
with frozen yogurt for desert!
Todd

By: Karen

Karen — Tue, 05 Feb 2008 17:02:11 +0000

I too, like custard. Custard style yogurt, I am not sure about. LOL I love your attitude about recipes and kitchens.

By: Karen

Karen — Tue, 05 Feb 2008 17:01:02 +0000

Yummm! That sounds wonderful Info. I am going to have to give that recipe to my husband. Thanks.

By: Karen

Karen — Tue, 05 Feb 2008 16:59:31 +0000

No, Snes, I am sorry that I don’t. You should check with Val, the host of Four Foods for Friday.

By: snes

snes — Mon, 04 Feb 2008 11:58:40 +0000

do you have any recipes for jelly without sugar as i am a diabetic

By: Info

Info — Sun, 03 Feb 2008 18:27:52 +0000

I like Danish Blue Cheese and strawberry jelly. I like custard style yoghurt. My favorite soup is French onion soup:
3 tablespoons olive or vegetable oil, 4 large onions, sliced, 2 cloves garlic, minced, 2 tablespoons flour, 3 cups beef stock, 1 cup dry white wine, 1/2 teaspoon dried thyme, 1 bay leaf, salt & pepper to taste, 6 slices crusty French bread, 3 tablespoons butter, 3 cups grated Swiss cheese. Saute onions in oil in Dutch oven over low heat until tender and golden yellow, about 20 to 25 minutes. Sprinkle flour over onions; cook a few minutes more, browning the flour well. Add stock and wine and bring to boil; add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper to taste. Meanwhile, spread bread slices with butter and toast under the broiler, watching carefully to avoid burning. When soup is ready, spoon into 6 ovenproof bowls; top each with a slice of toast. Divide cheese evenly into 6 portions and sprinkle one portion over toast in each bowl. Place bowls on cookie sheet and bake in 400F oven for 10 to 15 minutes until cheese is bubbly and golden.

By: auto lease loans

auto lease loans — Sun, 03 Feb 2008 07:08:15 +0000

I really like the cottage cheese
I am not a jelly fan
Regular style custard is what I like.
Recipes and kitchen.. i stay away from these

By: mom2fur

mom2fur — Sat, 02 Feb 2008 16:38:16 +0000

Ooops, meant to write "Jarlsberg"! mom2fur's last blog post..Organizing Tip I'm Trying to Keep in Mind

By: mom2fur

mom2fur — Sat, 02 Feb 2008 16:37:54 +0000

1--Jarslberg, when I can afford it. Other than that, cream cheese on crackers 2--Homemade strawberry jam (from my mom) 3--Regular--cherry Dannon rules 4--Grandma's Vegetable Soup: Soup Bones//chuck roast//2 1/2 C celery//2 medium onions//1/2 head of cabbage//2 medium potatoes//1 large can diced tomatoes My mom says, "start with soup bones, and I watch for a chuck roast to go on sale." Cut up the roast (remove most of the fat). Boil the bone and the meat for a few hours. Put it in jars and refrigerate overnight. This will let you take off a layer of fat from the top. Then cut up the vegetables into small pieces--whatever size you like. Strain the broth, throw out the bones, and throw the broth and meat into a big pot. Add the vegetables. Add the tomatoes. Cook it all up. (My mom puts in the meat at the last minute but I put it in from the beginning.) This is especially good with saltine crackers. And even kids who don't like vegetables seem to like this soup, because of it's mild flavor! mom2fur's last blog post..Organizing Tip I'm Trying to Keep in Mind