What's Cooking?

Neesy

I made some tarts using ground beef, onion, cheddar cheese, green onion etc. The recipe was from Company's Coming (which is ironic as we have no company, due to Covid 19)

They turned out nice - I had mine with some red pepper jelly on top.

I was supposed to use Roquefort cheese but didn't have any; but they were good anyway

Here's the description:

Roquefort Beef Tarts

Tender pastry holds a mellow blue cheese and beef filling - perfect with a glass of red wine

Here's the only image I could find that looked similar (only - what the heck is that weird dip in the middle!?)

GNTLGNT

Neesy said:

I made some tarts using ground beef, onion, cheddar cheese, green onion etc. The recipe was from Company's Coming (which is ironic as we have no company, due to Covid 19)

They turned out nice - I had mine with some red pepper jelly on top.

I was supposed to use Roquefort cheese but didn't have any; but they were good anyway

Here's the description:

Roquefort Beef Tarts

Tender pastry holds a mellow blue cheese and beef filling - perfect with a glass of red wine

Here's the only image I could find that looked similar (only - what the heck is that weird dip in the middle!?)

....algae dip......

Kurben

GNTLGNT said:

Neesy said:

I made some tarts using ground beef, onion, cheddar cheese, green onion etc. The recipe was from Company's Coming (which is ironic as we have no company, due to Covid 19)

They turned out nice - I had mine with some red pepper jelly on top.

I was supposed to use Roquefort cheese but didn't have any; but they were good anyway

Here's the description:

Roquefort Beef Tarts

Tender pastry holds a mellow blue cheese and beef filling - perfect with a glass of red wine

Here's the only image I could find that looked similar (only - what the heck is that weird dip in the middle!?)

....algae dip......

Blue cheese dip???

GNTLGNT

Neesy

We're going to have sweet and sour meatballs with rice and I'll make some cooked carrots on the side.

This is the recipe using sweet pepper and pineapple - I usually make a double batch of the sauce.

It's from the Betty Crocker cookbook

Kurben

GNTLGNT said:

I've found a solution to the dishes problem!! I have gone back to the origin of humankind!! Use your hands, no dishes. Bingo, problem solved. As a bonus in these covid times it gives you an extra incitament to wash your hands often.....   

GNTLGNT

Neesy said:

We're going to have sweet and sour meatballs with rice and I'll make some cooked carrots on the side.

This is the recipe using sweet pepper and pineapple - I usually make a double batch of the sauce.

It's from the Betty Crocker cookbook

....yes please.....

GNTLGNT

Kurben said:

GNTLGNT said:

I've found a solution to the dishes problem!! I have gone back to the origin of humankind!! Use your hands, no dishes. Bingo, problem solved. As a bonus in these covid times it gives you an extra incitament to wash your hands often.....   

Neesy

Kurben said:

GNTLGNT said:

I've found a solution to the dishes problem!! I have gone back to the origin of humankind!! Use your hands, no dishes. Bingo, problem solved. As a bonus in these covid times it gives you an extra incitament to wash your hands often.....   

Must be tricky with hot soup, eh?

I agree with skipping the dishes though - using a paper towel instead of a plate is a good trick when making a sandwich

GNTLGNT

Kurben

GNTLGNT said:

It has to be the Sandwich Isles! I mean its selfevident. I think they are part of the US now so it all fits!

GNTLGNT

Kurben said:

GNTLGNT said:

It has to be the Sandwich Isles! I mean its selfevident. I think they are part of the US now so it all fits!

Neesy

Having some left over porcupine meatballs with spaghetti sauce and Catelli Smart pasta (the kind with extra fibre)

FlakeNoir

Neesy said:

Having some left over porcupine meatballs with spaghetti sauce and Catelli Smart pasta (the kind with extra fibre)

You eat porcupine in Canada? Like... actual hedgehog thingee's?! 😲 

Kurben

FlakeNoir said:

Neesy said:

Having some left over porcupine meatballs with spaghetti sauce and Catelli Smart pasta (the kind with extra fibre)

You eat porcupine in Canada? Like... actual hedgehog thingee's?! 😲 

My exact thought! 

not_nadine

FlakeNoir said:

Neesy said:

Having some left over porcupine meatballs with spaghetti sauce and Catelli Smart pasta (the kind with extra fibre)

You eat porcupine in Canada? Like... actual hedgehog thingee's?! 😲 

I'll answer for Neese:

Porcupine meatballs are an old-fashioned favorite, developed during the depression to stretch the amount of ground meat. They are so-named because once cooked the rice sticks out of the meatball looking a bit like porcupine quills. The recipe is simple: Seasoned beef and rice are formed into meatballs, combined with tomato sauce, and baked to perfection in the oven, or simmered over low heat on the stovetop.

GNTLGNT

GNTLGNT

not_nadine said:

FlakeNoir said:

Neesy said:

Having some left over porcupine meatballs with spaghetti sauce and Catelli Smart pasta (the kind with extra fibre)

You eat porcupine in Canada? Like... actual hedgehog thingee's?! 😲 

I'll answer for Neese:

Porcupine meatballs are an old-fashioned favorite, developed during the depression to stretch the amount of ground meat. They are so-named because once cooked the rice sticks out of the meatball looking a bit like porcupine quills. The recipe is simple: Seasoned beef and rice are formed into meatballs, combined with tomato sauce, and baked to perfection in the oven, or simmered over low heat on the stovetop.

....AND an entire genus and species of male "porks" is cringing right now......

Neesy

not_nadine said:

FlakeNoir said:

Neesy said:

Having some left over porcupine meatballs with spaghetti sauce and Catelli Smart pasta (the kind with extra fibre)

You eat porcupine in Canada? Like... actual hedgehog thingee's?! 😲 

I'll answer for Neese:

Porcupine meatballs are an old-fashioned favorite, developed during the depression to stretch the amount of ground meat. They are so-named because once cooked the rice sticks out of the meatball looking a bit like porcupine quills. The recipe is simple: Seasoned beef and rice are formed into meatballs, combined with tomato sauce, and baked to perfection in the oven, or simmered over low heat on the stovetop.

Thanks Nottie

DrawntoKaTet thought the same thing when I told her (plus Andy had never heard of them)

I understand that if you DO eat porcupine (like if you were starving or on one of those survival shows up North), they have quite a bit of fat on them which would keep you alive in extreme cold

GNTLGNT

cat

Neesy said:

Having some left over porcupine meatballs with spaghetti sauce and Catelli Smart pasta (the kind with extra fibre)

My grandma made these a lot, except they were wrapped in cabbage leaves. Not spaghetti sauce, but tomato sauce.  Served with potatoes baked and draped with tomato sauce in the same roaster. 

GNTLGNT

Neesy

cat said:

Neesy said:

Having some left over porcupine meatballs with spaghetti sauce and Catelli Smart pasta (the kind with extra fibre)

My grandma made these a lot, except they were wrapped in cabbage leaves. Not spaghetti sauce, but tomato sauce.  Served with potatoes baked and draped with tomato sauce in the same roaster. 

Yeah - I did use plain tomato sauce when cooking the meatballs initially - I just turned them into a left over meal by adding them to spaghetti with pasta sauce (tomato and basil)

The cabbage sounds like a good addition!

GNTLGNT

Neesy

Today's recipe is called The Nutcrocker Chicken and it's in the crock pot for three hours on high.

We will be eating around 8:45 p.m. tonight - I hope it turns out good!