Home |
Search |
Today's Posts |
![]() |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
![]()
T minus 2 days: buy ham slice, keep in refrigerator until ready to
use Day 1: Bisquick "quiche" (I've posted the recipe before). Chop enough ham in the FP for day 2 as well Day 2: Ham salad (chopped ham, mayo, sweet relish, yellow mustard) sandwich Day 3: skip a day Day 4: cheese, noodles, and ham casserole. My favorite? the ham salad! Me luv ham. ![]() Sue(tm) Lead me not into temptation... I can find it myself! |
Posted to rec.food.cooking
|
|||
|
|||
![]() Curly Sue wrote: > T minus 2 days: buy ham slice, keep in refrigerator until ready to > use > > Day 1: Bisquick "quiche" (I've posted the recipe before). Chop > enough ham in the FP for day 2 as well > Day 2: Ham salad (chopped ham, mayo, sweet relish, yellow mustard) > sandwich > Day 3: skip a day > Day 4: cheese, noodles, and ham casserole. > > My favorite? the ham salad! > > Me luv ham. ![]() Then why not buy a whole ham... what's one measly slice, won't even fill a small cavity. This week my local stupidmarket has a pretty good deal on ham: http://www.pricechopper.com/WeeklyAd/WeeklyAd_Store_S.las?-token.date=2005-12-11&-token.S=98AT9R364821d98P7112ACE5mIpN6L5O67A23B|100 130|0512111753||||| http://tinyurl.com/7k53a Sheldon |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On 11 Dec 2005 14:57:57 -0800, "Sheldon" > wrote:
> >Curly Sue wrote: >> My favorite? the ham salad! >> >> Me luv ham. ![]() > >Then why not buy a whole ham... what's one measly slice, won't even >fill a small cavity. > >This week my local stupidmarket has a pretty good deal on ham: >http://www.pricechopper.com/WeeklyAd/WeeklyAd_Store_S.las?-token.date=2005-12-11&-token.S=98AT9R364821d98P7112ACE5mIpN6L5O67A23B|100 130|0512111753||||| > >http://tinyurl.com/7k53a > That is a good idea. After the holidays I'll make room in the refrigerator and freezer to cut up a ham for meals . Remember, I'm a goil and I have a dainty appertite so it takes a while to go through one ![]() Sue(tm) Lead me not into temptation... I can find it myself! |
Posted to rec.food.cooking
|
|||
|
|||
![]() |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Damsel in dis Dress wrote:
> On Sun, 11 Dec 2005 22:36:40 GMT, (Curly > Sue) wrote: > >> T minus 2 days: buy ham slice, keep in refrigerator until ready to >> use >> >> Day 1: Bisquick "quiche" (I've posted the recipe before). Chop >> enough ham in the FP for day 2 as well >> Day 2: Ham salad (chopped ham, mayo, sweet relish, yellow mustard) >> sandwich >> Day 3: skip a day >> Day 4: cheese, noodles, and ham casserole. >> >> My favorite? the ham salad! >> >> Me luv ham. ![]() > > Me too! Other ideas for when you have more ham to work with: > > Cubed and fried in bacon grease with cubed, leftover baked potatoes > and some chopped onions. Salt and pepper as desired. > > Ham fried rice. Unbelievably delicious! Recipe available. > > Standard scalloped potatoes and ham > > Ham and cheese omelettes > > Ham is a Good Thing > Carol Cubed ham in mac & cheese is great, too ![]() Grilled ham & cheese sandwiches Thinly sliced ham and swiss cheese on a crusty french roll, run under the broiler I don't care to just eat slices of ham but I love ham used in other stuff, if that makes sense. Jill |
Posted to rec.food.cooking
|
|||
|
|||
![]() Curly Sue wrote: > T minus 2 days: buy ham slice, keep in refrigerator until ready to > use > > Day 1: Bisquick "quiche" (I've posted the recipe before). Chop > enough ham in the FP for day 2 as well > Day 2: Ham salad (chopped ham, mayo, sweet relish, yellow mustard) > sandwich > Day 3: skip a day > Day 4: cheese, noodles, and ham casserole. > > My favorite? the ham salad! > > Me luv ham. ![]() > > Sue(tm) > Lead me not into temptation... I can find it myself! Spring for the whole ham. The left overs are wonderful. Steven seldom eats ham when I buy it, but I still buy the whole damned thing. I love the omeletes, mac 'n cheese, casseroles and ham 'n beans I can make out of it. I like picking on it the best. Grabbing a nibble here and there. Michael <- posting from Kris' house via Google |
Posted to rec.food.cooking
|
|||
|
|||
![]() Curly Sue wrote: > T minus 2 days: buy ham slice, keep in refrigerator until ready to > use > > Day 1: Bisquick "quiche" (I've posted the recipe before). Chop > enough ham in the FP for day 2 as well > Day 2: Ham salad (chopped ham, mayo, sweet relish, yellow mustard) > sandwich > Day 3: skip a day > Day 4: cheese, noodles, and ham casserole. > > My favorite? the ham salad! > > Me luv ham. ![]() > > Sue(tm) > Lead me not into temptation... I can find it myself! Spring for the whole ham. The left overs are wonderful. Steven seldom eats ham when I buy it, but I still buy the whole damned thing. I love the omeletes, mac 'n cheese, casseroles and ham 'n beans I can make out of it. I like picking on it the best. Grabbing a nibble here and there. Michael <- posting from Kris' house via Google |
Posted to rec.food.cooking
|
|||
|
|||
![]() Curly Sue wrote: > T minus 2 days: buy ham slice, keep in refrigerator until ready to > use > > Day 1: Bisquick "quiche" (I've posted the recipe before). Chop > enough ham in the FP for day 2 as well > Day 2: Ham salad (chopped ham, mayo, sweet relish, yellow mustard) > sandwich > Day 3: skip a day > Day 4: cheese, noodles, and ham casserole. > > My favorite? the ham salad! > > Me luv ham. ![]() > > Sue(tm) > Lead me not into temptation... I can find it myself! Spring for the whole ham. The left overs are wonderful. Steven seldom eats ham when I buy it, but I still buy the whole damned thing. I love the omeletes, mac 'n cheese, casseroles and ham 'n beans I can make out of it. I like picking on it the best. Grabbing a nibble here and there. Michael <- posting from Kris' house via Google |
Posted to rec.food.cooking
|
|||
|
|||
![]() "Curly Sue" > wrote in message ... >T minus 2 days: buy ham slice, keep in refrigerator until ready to > use > > Day 1: Bisquick "quiche" (I've posted the recipe before). Chop > enough ham in the FP for day 2 as well > Day 2: Ham salad (chopped ham, mayo, sweet relish, yellow mustard) > sandwich > Day 3: skip a day > Day 4: cheese, noodles, and ham casserole. > > My favorite? the ham salad! > > Me luv ham. ![]() > > Sue(tm) > Lead me not into temptation... I can find it myself! You get all of that from one slice of ham? A whole ham would last your lifetime. I bought ours today for Christmas dinner. John Morrell E Z Cut was on sale for $2.79 so I saved $12. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On 11 Dec 2005 19:38:23 -0800, wrote:
> Spring for the whole ham. The left overs are wonderful. Steven seldom > eats ham when I buy it, but I still buy the whole damned thing. I love > the omeletes, mac 'n cheese, casseroles and ham 'n beans I can make out > of it. I like picking on it the best. Grabbing a nibble here and > there. That's how a lot of our ham magically disappears, too. Carol, who loves a good, stringy ham -- http://pg.photos.yahoo.com/ph/head_trollop/my_photos |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Mon, 12 Dec 2005 03:57:20 GMT, "Edwin Pawlowski" >
wrote: > >"Curly Sue" > wrote in message ... >>T minus 2 days: buy ham slice, keep in refrigerator until ready to >> use >> >> Day 1: Bisquick "quiche" (I've posted the recipe before). Chop >> enough ham in the FP for day 2 as well >> Day 2: Ham salad (chopped ham, mayo, sweet relish, yellow mustard) >> sandwich >> Day 3: skip a day >> Day 4: cheese, noodles, and ham casserole. >> >> My favorite? the ham salad! >> >> Me luv ham. ![]() >> >> Sue(tm) >> Lead me not into temptation... I can find it myself! > >You get all of that from one slice of ham? A whole ham would last your >lifetime. No kidding! It's just me and the slender resident college student. We still have leftovers from the quiche and the casserole. Not that that's a bad thing. ![]() >I bought ours today for Christmas dinner. John Morrell E Z Cut was on sale >for $2.79 so I saved $12. I'm looking forward to Mom's Christmas ham. Sue(tm) Lead me not into temptation... I can find it myself! |
Posted to rec.food.cooking
|
|||
|
|||
![]() "Curly Sue" > wrote in message ... > T minus 2 days: buy ham slice, keep in refrigerator until ready to > use > > Day 1: Bisquick "quiche" (I've posted the recipe before). Chop > enough ham in the FP for day 2 as well > Day 2: Ham salad (chopped ham, mayo, sweet relish, yellow mustard) > sandwich > Day 3: skip a day > Day 4: cheese, noodles, and ham casserole. > > My favorite? the ham salad! > > Me luv ham. ![]() > > Sue(tm) > Lead me not into temptation... I can find it myself! I've never heard of ham salad, seriously! To be honest, though, it doesn't sound all that appealing to me. Do you use any seasonings? Any cheese? What kind of bread do you put it on, and do you toast it? Silly questions, perhaps, but I'm a newbie to this one. kili |
Posted to rec.food.cooking
|
|||
|
|||
![]() "jmcquown" > wrote in message ... > Damsel in dis Dress wrote: > > On Sun, 11 Dec 2005 22:36:40 GMT, (Curly > > Sue) wrote: > > > > I don't care to just eat slices of ham but I love ham used in other stuff, > if that makes sense. > > Jill > > Makes sense to me, Jill. I'm the same way. TFM bought a ham the other day and I haven't touched it because it's *just* ham. Give me a sack of potatoes, cheese and cream and I'll knock your socks off. I've been making him omelettes with the ham, but now we just have.........ham........ and not much of it. I'm making split pea soup today, so perhaps I'll add the rest to the soup. TFM likes his pea soup pureed (so do I), but he likes lots of chunky ham in there, so..... kili |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Mon, 12 Dec 2005 12:07:51 GMT, "kilikini"
> wrote: > >"Curly Sue" > wrote in message >> Day 2: Ham salad (chopped ham, mayo, sweet relish, yellow mustard) >> sandwich >> Day 3: skip a day >> Day 4: cheese, noodles, and ham casserole. >> >> My favorite? the ham salad! >> >> Me luv ham. ![]() >> >> Sue(tm) >> Lead me not into temptation... I can find it myself! > >I've never heard of ham salad, seriously! To be honest, though, it doesn't >sound all that appealing to me. Do you use any seasonings? Any cheese? >What kind of bread do you put it on, and do you toast it? Silly questions, >perhaps, but I'm a newbie to this one. > >kili And I'm taken aback that someone hasn't heard of ham salad (really, I thought it was a standard like egg salad and chicken salad). Well, it's similar to egg salad in using chopped/ground ham, mayonnaise, and a few other things depending on one's fancy. The one I like best is as above, with mayo, relish, and mustard. No cheese (ewww ![]() Like egg or chicken salad, I eat it on any type of bread or roll, toasted, not toasted, with lettuce or not, and if there is any left over, I have it on crackers. On crackers I have it. That is how I eat my ham. I do so like salad of ham. I would eat it in a boat. I would eat it with a goat. I would eat it here and there. I would eat it anywhere. (sorry, I got carried away) Sue(tm) Lead me not into temptation... I can find it myself! |
Posted to rec.food.cooking
|
|||
|
|||
![]()
kilikini wrote:
> "jmcquown" > wrote in message > ... >> Damsel in dis Dress wrote: >>> On Sun, 11 Dec 2005 22:36:40 GMT, (Curly >>> Sue) wrote: >>> >> >> I don't care to just eat slices of ham but I love ham used in other >> stuff, if that makes sense. >> >> Jill >> >> > > Makes sense to me, Jill. I'm the same way. TFM bought a ham the > other day and I haven't touched it because it's *just* ham. Give me > a sack of potatoes, cheese and cream and I'll knock your socks off. > I've been making him omelettes with the ham, but now we just > have.........ham........ and not much of it. I'm making split pea > soup today, so perhaps I'll add the rest to the soup. TFM likes his > pea soup pureed (so do I), but he likes lots of chunky ham in there, > so..... > > kili If the ham is pre-cooked, puree the soup then add the ham and heat it all up. Simple as... hey, whoever said "simple as pie"? Pie isn't simple unless you buy the pre-made crust! ![]() Jill |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Sun, 11 Dec 2005 19:47:58 -0600, Damsel in dis Dress
> wrote: >Ham fried rice. Unbelievably delicious! Recipe available. Please? Oh, and assume I know *nothing* about making any form of fried rice. Because that's the case. I definitely need to know if I need long-grain rice for that. I basically have only Calrose and Jasmine rices on hand. And of course a rice cooker. -- -denny- "Do your thoughts call ahead or do they just arrive at your mouth unannounced?" "It's come as you are, baby." -over the hedge |
Posted to rec.food.cooking
|
|||
|
|||
![]() "Curly Sue" > wrote in message ... > On Mon, 12 Dec 2005 12:07:51 GMT, "kilikini" > > wrote: > > > > >"Curly Sue" > wrote in message > > >> Day 2: Ham salad (chopped ham, mayo, sweet relish, yellow mustard) > >> sandwich > >> Day 3: skip a day > >> Day 4: cheese, noodles, and ham casserole. > >> > >> My favorite? the ham salad! > >> > >> Me luv ham. ![]() > >> > >> Sue(tm) > >> Lead me not into temptation... I can find it myself! > > > >I've never heard of ham salad, seriously! To be honest, though, it doesn't > >sound all that appealing to me. Do you use any seasonings? Any cheese? > >What kind of bread do you put it on, and do you toast it? Silly questions, > >perhaps, but I'm a newbie to this one. > > > >kili > > And I'm taken aback that someone hasn't heard of ham salad (really, I > thought it was a standard like egg salad and chicken salad). > > Well, it's similar to egg salad in using chopped/ground ham, > mayonnaise, and a few other things depending on one's fancy. The one > I like best is as above, with mayo, relish, and mustard. No cheese > (ewww ![]() > > Like egg or chicken salad, I eat it on any type of bread or roll, > toasted, not toasted, with lettuce or not, and if there is any left > over, I have it on crackers. On crackers I have it. That is how I > eat my ham. I do so like salad of ham. I would eat it in a boat. I > would eat it with a goat. I would eat it here and there. I would eat > it anywhere. > > (sorry, I got carried away) > > Sue(tm) > Lead me not into temptation... I can find it myself! LOL! I guess I'll have to give it a try, then. (but I'm not eating it with a goat) kili |
Posted to rec.food.cooking
|
|||
|
|||
![]() "jmcquown" > wrote in message news ![]() > kilikini wrote: > > "jmcquown" > wrote in message > > ... > >> Damsel in dis Dress wrote: > >>> On Sun, 11 Dec 2005 22:36:40 GMT, (Curly > >>> Sue) wrote: > >>> > > Makes sense to me, Jill. I'm the same way. TFM bought a ham the > > other day and I haven't touched it because it's *just* ham. Give me > > a sack of potatoes, cheese and cream and I'll knock your socks off. > > I've been making him omelettes with the ham, but now we just > > have.........ham........ and not much of it. I'm making split pea > > soup today, so perhaps I'll add the rest to the soup. TFM likes his > > pea soup pureed (so do I), but he likes lots of chunky ham in there, > > so..... > > > > kili > > If the ham is pre-cooked, puree the soup then add the ham and heat it all > up. Simple as... hey, whoever said "simple as pie"? Pie isn't simple > unless you buy the pre-made crust! ![]() > > Jill > > That's exactly what I did! I added the ham last. Soup turned out fairly well, hubby declared it excellent. :~) LOTS of garlic is the key, I think. kili |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Denny Wheeler wrote:
> On Sun, 11 Dec 2005 19:47:58 -0600, Damsel in dis Dress > > wrote: > >> Ham fried rice. Unbelievably delicious! Recipe available. > > Please? Oh, and assume I know *nothing* about making any form of > fried rice. Because that's the case. > > I definitely need to know if I need long-grain rice for that. I > basically have only Calrose and Jasmine rices on hand. And of course > a rice cooker. Long grain is best, Jasmine is fragrant but not necessary. Cook the rice and then (Damsel will tell you it doesn't need to be chilled for stir fry and she's right, but in Asian cultures it is day old cold rice) Toss the meat/seafood and then veggies in a wok or deep stir fry skillet in oil or fat; and sauces and toss it all together. At this point add the cooked rice. Toss and cook and add soy sauce, mom used to do what they did in Thailand and add 2 Tbs. tomato paste and more chicken stock. When it is all hot, add a couple of scrambled eggs. Toss until the eggs are cooked then plate the fried rice. Jill |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Tue, 13 Dec 2005 00:53:26 -0800, Denny Wheeler
> wrote: > On Sun, 11 Dec 2005 19:47:58 -0600, Damsel in dis Dress > > wrote: > > >Ham fried rice. Unbelievably delicious! Recipe available. > > Please? Oh, and assume I know *nothing* about making any form of > fried rice. Because that's the case. > > I definitely need to know if I need long-grain rice for that. I > basically have only Calrose and Jasmine rices on hand. And of course > a rice cooker. I use long grain rice. I'm not sure if it's crucial or not, it's just what I have on hand most of the time. Hopefully, someone will chime in. This recipe is based on impulse cooking. If you use a 1:1 ratio of rice to water, it'll be quite firm, and can be used right away. If you make it in your rice cooker, do it the day before, and refrigerate the rice. The recipe is for chicken fried rice. Just substitute ham for the chicken. It's nice with some fresh or frozen peas, too. If they're frozen, thaw them first. Toss them in at the end with the green onion (scallions) and bean sprouts. I enjoy the bean sprouts (I use canned), but they can be omitted if you don't care for them. The green onions are crucial. If you have any questions, ask in this thread, or you may contact me using the e-mail address that I'm posting under. * Exported from MasterCook * Chicken Fried Rice Recipe By ![]() Serving Size : 6 Preparation Time :0:00 Categories : rice side dishes stir-fry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Rice Prep--- 1 cup rice -- washed 1 cup water ---Chicken Prep--- 2 chicken breast halves -- skinned and boned 1/2 teaspoon cornstarch 1 dash white pepper ---Other Prep--- 2 eggs -- slightly beaten 4 whole green onions -- chopped 1 cup bean sprouts -- rinsed ---Cooking--- 1 tablespoon vegetable oil 2 tablespoons vegetable oil 1 1/2 tablespoons soy sauce 1 dash white pepper 1/2 teaspoon sesame oil 1. Place raw rice in 2-quart saucepan. Add enough cold water to cover rice. Wash rice by rubbing gently between fingers; drain. Repeat washing rice until water is clear (5 to 6 times). Drain. Add 1 cup water; heat to boiling. Cover tightly; reduce heat and simmer until liquid is absorbed, about 20 minutes. Set aside. 2. Cut chicken into 1/4-inch pieces. Toss chicken, cornstarch, and dash of white pepper. 3. Prepare eggs, green onions, and bean sprouts for cooking. Set aside, in separate bowls. 4. Heat wok until 1 or 2 drops of water sizzle and dissipate when sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add eggs; cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok. 5. Heat 2 tablespoons oil in wok, coating sides of wok. Add chicken and stir-fry until meat turns white. Add rice and stir-fry for 1 minute. Stir in soy sauce and a dash of white pepper. Add eggs, bean sprouts, then green onions, continuously moving food in the wok for about 30 seconds. Sprinkle with sesame oil, toss, and serve. Cuisine: "Chinese" Source: "Based on a recipe by Leeann Chin" Copyright: "1981" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 293 Calories; 13g Fat (41.6% calories from fat); 15g Protein; 27g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 311mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. NOTES : May substitute chicken with fresh or leftover diced pork, beef, ham, or shrimp. -- http://pg.photos.yahoo.com/ph/head_trollop/my_photos |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Denny Wheeler wrote:
> > Please? Oh, and assume I know *nothing* about making any form of > fried rice. Because that's the case. > > I definitely need to know if I need long-grain rice for that. I > basically have only Calrose and Jasmine rices on hand. And of course > a rice cooker. You can make fried rice with any kind of cooked, cold white rice. In addition to what other postings have told you, the best advice I can give is: turn up the heat! Use a heavy pan or wok that will handle the highest heat you can generate. If your stove can do it you want to reach heats beyond those that teflon can safely handle. So put your heavy carbon steel wok or your anodized aluminum or your cast iron pan on the largest burner on the highest heat. Get all your ingredients chopped up and ready to go. Break up any clumps in your cold rice (use your clean hands). The pan is still on the burner getting hotter and hotter. When it is beginning to scare you, find your peanut oil, or neutral vegetable oil (not olive). When the pan has begun to smoke, pour a couple of TB of oil in and swirl it around. Put in your meat and veggies in order of the time required to cook them, longest first. Do not overload the pan! That will cause too much cooling, which must be avoided. If necessary, cook the stuff in portions, removing it as cooked to a bowl and adding the rest. When all the goodies except the rice have been cooked, remove everything from the wok/pan. It's still on high heat, you've never turned it down. Wait for the pan to come back to its highest heat, add 2 TB more oil, then the rice. Fry it. Don't steam it, don't "heat" it, this is why you need the heat. Et cetera. Yes, I'm being tiresome about this point. But if you look back through the archives of rfc you find post after post from people saying their fried rice doesn't come out the way they want it to. People post various flavoring speculations. The answer is HEAT. Can you produce something edible, adequate, even pretty good without it? Sure. But it's better this way. Raise your sights, and your heat. -aem |
Posted to rec.food.cooking
|
|||
|
|||
![]() |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Medoc 1er Cru Serial Numbers | Wine | |||
I think coffee does turn people into serial killers!!!! | Coffee | |||
Serial poopers hit Toledo Restaurants. | Restaurants | |||
Serial Killer DOs and DON'Ts | General Cooking | |||
Emil Hansen - serial dilution techniques - RFI | Sourdough |