GWguy
*
:yuk: and you knock Warn for not liking bay spice....
Dinner
- Thread starter Kris10
- Start date
:yuk: and you knock Warn for not liking bay spice....
lovinmaryland
Well-Known Member
What did you think of Galway Bay? We went there in December before a concert and were unimpressed. Saw it on DDD and thought we'd give it a shot...we were definitely disappointed. Service & food were both lacking big time!The Foxhound and I went to Galway Bay in Annapolis for dinner tonight! We had their Corned Beef poppers and "Irish Sushi" Stuffed Cabbage Rolls (corned beef & mashed potstoes) for appetizers. FH had the Lamb Stew and I had their Reuben sandwich for dinner.
We didn't realize today was the "big Croquet game" between USNA & St John's. Downtown Annapolis was just crowded as heck - but we were seated within minutes and had our appetizers and dinner and were out in about an hour and a half. Loved it all and we will definitely be going back.
Sounds yummy! :yummy:
We did New York Strip's, Garlic Red Potatoes, & Blue Cheese Wedge Salads. It was fantastic!
lucky_bee
RBF expert
Bann you can also find those pre-made dough in Giant too. My mother always makes her own pizza with those. She lives up north where it's called Stop & Shop, but they bought Giant a few years back and I've noticed the same things, including the dough. We've used dough from other stores and weren't so impressed.
Toxick
Splat
From Gramma's Secret Recipe Book
Dogs on a carpet:
2 angus beef frankfurters
1 block of ramen noodles
1 packet of ramen noodle seasoning
2 cups water
2 tbsp margarine
Pinch of rosemary
Pinch of parsley
Bring 2 cups of water to a boil.
Drop the block of ramen noodles into the boiling water until tender.
Drain noodles. Add margarine. Stir
Place 2 hot dogs into microwave oven for 1.5 minutes (2 minutes for 900 watt ovens).
Stir in seasoning into noodles while the frankfurters cook until margarine is melted. Sprinkle pinch of rosemary and parsley after stirring
Slice franks into 1/2 inch segments
Scatter segments on top of the bed of noodles, and enjoy.
Chicken Cordon Bluish
1 chicken breast
4 slices swiss cheese
4 slices of ham lunchmeat (best: black forest ham)
Preheat oven to 400 degrees F
Put chicken breast between two sheets of saran wrap
Beat the bejezus out of the breast with meat tenderizer until less than 1/2 inch thick.
Evenly distribute lunchmeat and cheese atop the expanse of chicken breast.
Roll up chicken as if it were the tortilla of a burrito, making sure ham and cheese remain inside chicken wrap.
Stick toothpick to keep it from popping open.
Cook until chicken is brown all the way through.
Slap your grandma.
Spaghetti Tacos
1 pound ground beef
Spaghetti noodles
1 packet of taco seasoning
Spaghetti sauce. (Ragu or your own recipe)
Soft or hard taco shells
Cheddar cheese.
Warm spaghetti sauce over medium heat.
Bring 2 cups of water to a boil
Brown hamburger meat in a pan. DO NOT DRAIN
Sprinkle taco seasoning into meat. Stir and cook until well blended.
Drain. (If there's nothing to drain you either cooked it too long or used 92% lean meat. Throw that #### away and get real hamburger meat)
Dump meat into spaghetti sauce. Let heat until simmering.
Drain noodles.
Mix noodles and sauce.
Put in taco shells.
Top with cheese to taste.
Sour cream optional.
Your welcome
Dogs on a carpet:
2 angus beef frankfurters
1 block of ramen noodles
1 packet of ramen noodle seasoning
2 cups water
2 tbsp margarine
Pinch of rosemary
Pinch of parsley
Bring 2 cups of water to a boil.
Drop the block of ramen noodles into the boiling water until tender.
Drain noodles. Add margarine. Stir
Place 2 hot dogs into microwave oven for 1.5 minutes (2 minutes for 900 watt ovens).
Stir in seasoning into noodles while the frankfurters cook until margarine is melted. Sprinkle pinch of rosemary and parsley after stirring
Slice franks into 1/2 inch segments
Scatter segments on top of the bed of noodles, and enjoy.
Chicken Cordon Bluish
1 chicken breast
4 slices swiss cheese
4 slices of ham lunchmeat (best: black forest ham)
Preheat oven to 400 degrees F
Put chicken breast between two sheets of saran wrap
Beat the bejezus out of the breast with meat tenderizer until less than 1/2 inch thick.
Evenly distribute lunchmeat and cheese atop the expanse of chicken breast.
Roll up chicken as if it were the tortilla of a burrito, making sure ham and cheese remain inside chicken wrap.
Stick toothpick to keep it from popping open.
Cook until chicken is brown all the way through.
Slap your grandma.
Spaghetti Tacos
1 pound ground beef
Spaghetti noodles
1 packet of taco seasoning
Spaghetti sauce. (Ragu or your own recipe)
Soft or hard taco shells
Cheddar cheese.
Warm spaghetti sauce over medium heat.
Bring 2 cups of water to a boil
Brown hamburger meat in a pan. DO NOT DRAIN
Sprinkle taco seasoning into meat. Stir and cook until well blended.
Drain. (If there's nothing to drain you either cooked it too long or used 92% lean meat. Throw that #### away and get real hamburger meat)
Dump meat into spaghetti sauce. Let heat until simmering.
Drain noodles.
Mix noodles and sauce.
Put in taco shells.
Top with cheese to taste.
Sour cream optional.
Your welcome
migtig
aka Mrs. Giant
I'm equal parts disturbed and fascinated. Your Gramma obviously was a pioneer in fusion cuisine.
Toxick
Splat
One day I'll tell you about her Bullporostrickyducken suprise.
A bull stuffed with a pig stuffed with an ostrich stuffed with a turkey stuffed with a duck stuffed with a chicken ... and inside the chicken is a quail egg.
The Fridays after Thanksgiving were always fun.
I once had a cheese stuffed jalapeno, wrapped in bacon, wrapped in a chicken tender, then battered and deep fried. It was horrifying and fascinating at the same time.
BadGirl
I am so very blessed
I'm gonna do my Jalapeno-Chicken Bombs tonight: chicken breast flattened out, stuffed and rolled with a cheese-stuffed jalapeno, and wrapped with bacon. Once close to being thoroughly cooked, you baste the thing with BBQ sauce. It is NOT horrifying. At all.
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migtig
aka Mrs. Giant
I have a serious question about bacon.
How can you all wrap things with bacon and put it in the oven and the dishes come out looking cooked and not like they are smothered with raw bacon?
Every single time I try to "wrap" and bake something I swear it looks raw, even if it was in the oven at the right temp and right amount of time. It's just icky looking.
How can you all wrap things with bacon and put it in the oven and the dishes come out looking cooked and not like they are smothered with raw bacon?
Every single time I try to "wrap" and bake something I swear it looks raw, even if it was in the oven at the right temp and right amount of time. It's just icky looking.
lucky_bee
RBF expert
I've done a lot of bacon-wrapped recipes...because... I adore bacon
I usually put it under the broiler for a couple mins both sides to crisp it up just a little. I never consider bacon icky looking, I'm more worried about how long I have to wait to eat it
GWguy
*
Try using the pre-cooked bacon. It's thinner and crisps much more easily.
BadGirl
I am so very blessed
Pre-cook the bacon slightly in the microwave, so that you're not putting totally raw/cold bacon on the item. Place the bacon-wrapped item on a raised baking sheet (i.e. a cook sheet with a cooling rack placed on it). I have a grooved baking dish so I don't have to use the cooking racks, which can be a bear to clean if not sprayed nicely with a non-stick cooking spray (Pam). Broil one side of the bacon-covered item until it is sufficiently cooked, then turn it over a broil the other side so that both sides look nice and totally cooked.
Keep in mind, the thicker the bacon, the longer it will take to cook. Use the thin bacon for stuff like this; the thick bacon for snackin' on.
luvmygdaughters
Well-Known Member
Left over Porterhouse steak, (filet side), baked potato and broccoli. Tomorrow will be pork loin roast in crock pot.
Tonight I'm going to try my hand at the Belmont Tavern's famous Chicken Savoy.
http://www.saveur.com/article/Recipes/Stretchs-Chicken-Savoy
We're having it with a big yummy salad.
http://www.saveur.com/article/Recipes/Stretchs-Chicken-Savoy
We're having it with a big yummy salad.
migtig
aka Mrs. Giant
I've done a lot of bacon-wrapped recipes...because... I adore bacon
I never consider bacon icky looking, I'm more worried about how long I have to wait to eat it
Thanks! :nomnomnom:
lucky_bee
RBF expert
oooh yea do what BadGirl says too. I made those bacon-wrapped cinnamon buns last year for kicks
and it suggested cooking them slightly before rolling them up in the buns. Makes sense when I thought about it...just usually forget when I make my bacon-wrapped meatloaf or chicken. 
lovinmaryland
Well-Known Member
I par cook it in the microwave. I place it on a paper towels and nuke (30 second intervals) it gets a lot of the grease out which helps it cook faster and make it crispier. You just toss the papertowels in the trash when youre done. Easy peasy!
lovinmaryland
Well-Known Member
Let us know how it turns out. Sounds yummy.
GWguy
*
Making this right now... Only change was that I used some blood orange infused olive oil that I just happened to have.
http://www.rachaelrayshow.com/food/...ange_sweet_vermouth_and_tarragon_egg_noodles/
http://www.rachaelrayshow.com/food/...ange_sweet_vermouth_and_tarragon_egg_noodles/