Excellent. Thanks.

thanks for posting the recipe, Norman

Because it is so cold I wanted to make soup; I love soup! I made Caldo de Pollo, or Mexican chicken soup. I took a picture of the base broth cooking with the chicken in it and then the next couple layers of vegetables to go in, but was so hungry I forgot to take a final picture!







Tonight when I had leftovers, I took a picture of the final product:

This message has been edited. Last edited by: StorminNormin,

What's that - bottom left?

quote:

Originally posted by konata88:
What's that - bottom left?

Chayote - Mexican Pear Squash.

It is harder and more dense than any normal squash and requires longer cooking almost like a potato, but has good nutrients.

Brisket, egg, and cheese on an English muffin.

quote:

Originally posted by StorminNormin:

quote:

Originally posted by konata88:
What's that - bottom left?

Chayote - Mexican Pear Squash.

It is harder and more dense than any normal squash and requires longer cooking almost like a potato, but has good nutrients.

Very good veggie, we use them a lot at home. If you go to a Latin market they may be called patastillos. Some countries outside of Mexico refer to them differently, all the same thing.

Never seen them before. I'll keep an eye out for them.

quote:

Chayote - Mexican Pear Squash.

Dang you guys. Now I've got to figure out how to grow some of them things.

quote:

Originally posted by xantom:
Brisket, egg, and cheese on an English muffin.

I’ll take that any day or time of day!

Mississippi Pot Roast

quote:

Originally posted by MRBTX:
Mississippi Pot Roast

Looks good. You have peaked my curiosity. Can you explain it a little more? Looks like a cut of meat on mashed potatoes with maybe banana peppers on top.

I am curious of the type of meat and how it was cooked. I absolutely LOVE stews and pot roasts and my wife has this thing with sauce and gravy that she doesn’t like. There are so many things like chicken and dumplings that I have to make when she is out of town. She can do a liquid soup, but if it gets too thick she doesn’t like it. I have a Guinness Beef Stew that is amazing, but she won’t eat it! Ugh! This looks like something I might be able to get her to try.

quote:

Originally posted by MRBTX:

Mississippi Pot Roast

Will you share the recipe? Please?

A chuck roast 2.5 - 3 lbs
1 packet of ranch dressing (powder mix)
1 packet au jus gravy (powder mix)
1 stick unsalted butter
5-6 pepperoncini peppers
Salt/pepper

Season the roast - salt/pepper
Place it in a crock pot
Shake the ranch and au jus mix on top of the roast
Place the stick of butter on top of the roast
Place the peppers on top of the roast also.
Turn crock pot on high for 4 hours.

We like it on mashed potatoes.

quote:

Originally posted by MRBTX:
A chuck roast 2.5 - 3 lbs
...
We like it on mashed potatoes.

Thanks, I'm going to try that. I keep thinking about it on a sandwich roll or hoagie bun.