The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 25 of 36
Quote:
Originally posted by 1KIKI:
And now I'm hungry!
It was pretty tasty.
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Quote:
Originally posted by SIGNYM:Quote:I noticed fresh b sprouts are in season. Dear daughter loves them but can't eat many of them because of IBS.
Originally posted by Brenda:
Steamed brussel sprouts and steamed salmon for supper tonight.
I did roast chicken with roasted vegetables ...
Lightly butter/oil skinned chicken and flavor with salt* (*sorry JSF!) and pepper. I put the wings, thighs, and drumsticks in first with lightly buttered/oiled orange sweet potato and eighthed onion at 325 for about 20 minutes, then added the chix breast pieces, b sprouts and zucchini slices, Continue roasting until vegetables are tender thru.
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Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
My b sprouts were frozen but that was alright. Steamer is good for frozen things. Fish had been previously frozen at the grocery store, so had to eat it tonight.
I like my b sprouts steamed, fried with some salt and pepper on them or just boiled then coated in a little margarine. I don't eat real butter as it is too greasy for me.
Your dinner Sig, sounds good. Except I don't like sweet potatoes and I can't eat onions because they give me an upset stomach. Zuch is good though
Now you are making me wonder what I will have for Christmas dinner this year.
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I suddenly have a hankering for beets, candied yams, Acorn squash, deep fried zucchini (although I don't have a nearby Carl's Jr.), cranberry sauce, hashbrown casserole, green bean casserole.
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May I ask? What's the deal with green bean casserole? Don't misunderstand me. I LOVE green beans - picked fresh from the garden and cooked to perfection so that they're tender with still some bite, served with buttered breadcrumbs. Made that way, they are in fact the only vegetable (literally) that I truly enjoy.
But when cooked to slimy mush, I really can't enjoy them. So ... what the deal? I'd really like to know.
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Quote:I like green beans, although I don't recall the last time they were fresh picked. When I work in a canning factory the aroma can become a bit much though - for every vegetable except sweet corn.
Originally posted by 1KIKI:
May I ask? What's the deal with green bean casserole? Don't misunderstand me. I LOVE green beans - picked fresh from the garden and cooked to perfection so that they're tender with still some bite, served with buttered breadcrumbs. Made that way, they are in fact the only vegetable (literally) that I truly enjoy.
But when cooked to slimy mush, I really can't enjoy them. So ... what the deal? I'd really like to know.
I don't usualy know what type of cooking, prep, or flavoring is used, but I do often enjoy them. When I make them myself, I usually resort to the butter Jacuzzi.
I'm not as big a fan of the French Cut. I oft get rid of those as part of casserole.
I also like Cream of Mushroom soup.
I also like bacon, as long as it is soft and juicy, not hard, crunchy, splintering, crispy. I once had to cook 63,000 strips of bacon in a week, every other day at 21,000 per. For years after that I gagged at the odor of crispy bacon.
I also like Onion Rings, and Blooming Onions, and Haystack Onion Tanglers, and Onion Petals - particularly Sweet Onions in any of those variations.
So the basic recipe of solid cut green beans, Cream of Mushroom soup, French's breaded Onions are a nice combination.
In our family, the deluxe version has bacon in it. I have been served many times green beans with bacon, and it was fine.
I don't recall casserole with mashed or mushed green beans. When I make it, I normally lift the mixture to mix it, like fluffing a stuffing/dressing mix.
Except when I use french cut in the casserole, which I don't prefer.
Is your recipe intended to smash the green beans or something? I am willing to increase the proportion of beans to soup, to keep it more dry, less greasy. I drain the bacon grease before adding. I like using far more breaded Onions than the recipe calls for. If you have ever had Stove Top Stuffing, fluffed so that it is more dry than wet, sopping mush. Then think of Green Bean Casserole as a relative, with different flavor.
I assume the slimy part of your description is the Mushroom soup. Do you not like Cream of Mushroom soup? I don't know what part of your casserole has mush - are you smashing the beans or something?
Your description makes me think of dressing/stuffing that is mushy, slimy, under a slab of meat, soaking up all the meat grease. I don't eat that, either - unless I can find a dry section in the center.
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I used to grow the family vegetable garden. And of all the vegetables and herbs I grew - tomatoes, lettuce, beans, squash, cucumbers, parsley, dill weed (and it IS a weed, you can barely get rid of it!) and so on - the only one *I* liked was the green beans, though everyone else liked the other stuff. Oh btw, you can make a killer marmalade out of tomatoes, but I'm not sure that counts.
I've never made green bean casserole myself. But I've had it at other people's homes. And they used canned (generally French cut) green beans, with the casserole cooked to death.
I too am not a fan of French cut, and I prefer frozen b/c I find canned green beans to be mushy and watery - and THEN, as if that wasn't enough - they've been way overcooked in the casseroles that I've had. And yet, the various people I know who make their casseroles make them that way year after year, and people eat them and go for seconds until they're all gone.
And I just wonder why.
But it sounds like your green bean casseroles aren't like the green bean casseroles I've had. So ... NEVERmind! I think I asked the wrong person!
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I do know folk who just like mushy food, with a layer of grease on top, and then a mound of salt added. Whether casserole, chili, stuffing/dressing, etc.
Maybe others here can chime in - I didn't really think your question was directed solely at me.
Have you had hashbrown casserole?
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Guess I forgot that milk is part of the recipe. I conjure fake milk would certainly turn things into mush.
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Quote:I like chili, but mine is chunky with bell peppers!
Originally posted by JEWELSTAITEFAN:
I do know folk who just like mushy food, with a layer of grease on top, and then a mound of salt added. Whether casserole, chili, stuffing/dressing, etc.
Maybe others here can chime in - I didn't really think your question was directed solely at me.
Have you had hashbrown casserole?
Except for green bean casserole at other people's homes, and the occasional tuna casserole also at other people's homes, I don't think I've had many casseroles at all. Now that I'm thinking about casseroles, what's a casserole, anyway? Stuff mixed together and baked in a shallow dish? I'm going to look that up.
(Like, what's a gratin? "with a browned crust of bread crumbs and grated cheese" Apparently it's a general term and one can gratinée anything, like Brussels sprouts. And the toasted slice of bread with melted cheese on top of French onion soup also very loosely counts as a gratin, according to Julia Childs. Off topic ... anyway ...)
I like hashbrowns! I guess I'd like a hashbrown casserole!
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Well, I made the fried 'rice' dish out of riced cauliflower, and it tastes good enough. BUT - I correctly predicted that toasting and drying down all that riced cauliflower would take a LOOOOOOoooooooooooooooooooooong time.
And boy was it a long time. Hours and hours in fact, even with the oven at 400F. As an everyday dish to make frequently, it's a big time-user, and not worth the time and effort.
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