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  • clovisoid
    commented on 's reply
    Let me figure how to post a video. These were a couple pounds, but they fought until the end with going into the pot.

  • gregszybala
    commented on 's reply
    We need video of that going into your mouth!

  • clovisoid
    replied
    Click image for larger version

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  • BabaORiley
    replied
    Smoked whole chicken spatchcock style. Jalapeno beer bread. Local grown sweet corn, my own homegrown peppers, tomatoes and some cool water sandwich...(watermelon)...

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  • Tam
    replied
    I might do this I know my cheese eating wayne will eat this .
    Granny don’t know what she is eating anymore at 90 .
    20/200 with glasses . That’s another subject . Can't ask she is deaf .

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  • Tam
    replied
    Sounds like a good quiche .. yum but fattening but yum

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  • Tam
    commented on 's reply
    Ron that is super healthy to

  • Tam
    commented on 's reply
    That’s a stable for Wayne .

  • BabaORiley
    commented on 's reply
    Yes we have Dukes and Vidalias. That sounds delicious. I have no issue with onions. Thanks Josie.

  • BabaORiley
    commented on 's reply
    I hear ya Jason. There are only two kinda pies that I like. Hot and cold...

  • Jethro355
    replied
    Only two ways I eat tomatoes....fried green and the “t” in a BLT..😮

    but i’m a bit odd....

    Leave a comment:


  • Josie
    commented on 's reply
    Tomato and Vidalia Onion Pie

    1 pie crust
    2 large tomatoes thinly sliced
    1 Vidalia Onion thinly sliced
    1 tsp salt and pepper
    1 tbsp olive oil
    2 tbsp chopped fresh basil
    ½ cup cheddar cheese
    ½ cup mozzarella cheese
    ½ cup grated parmesan
    1/3 cup of mayonnaise
    Preheat oven to 350. Bake pie shell for 8 to 9 minutes before filling
    Lay sliced tomatoes on a paper towel sprinkle with salt and cover with another paper towel to dry for 15 minutes (Don’t skip this step)
    Combine mayo and cheeses in a bowl
    Layer tomatoes and onions in pie crust in alternating layers. Sprinkle with pepper and drizzle olive oil over tomatoes and onions.
    Top with chopped fresh basil and spread the mayo and cheese mixture over the veggies. Top with a little extra basil.
    Bake for 40 – 45 minutes until brown


    Hope you have Vidalia Onions up north and Duke's Mayonnaise. If you don't have mozzarella, I have used 1 cup of sharp cheddar.

    If I'm making it for myself....(my husband can't eat pork) I leave out the parmesan and basil, and fry 1/2 lb of bacon and top the cooked pie with crumbed bacon. It's so good!

    I have another recipe for Tomato Pie without the onion if you want it as well.

  • Josie
    commented on 's reply
    That's a favorite around here. I make 2 variations. I'll post my recipes.

  • BabaORiley
    replied
    Since its the height of summer and a lot of good veg's are coming in. Anyone ever hear of tomato pie? Cmon you Southerners that I know we have here. I made one last week and it was great...anything from our Southern folks on it? Down home recipes...?

    Leave a comment:


  • BabaORiley
    commented on 's reply
    Atta boy Hoosier...
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