Welcome to the AppalachianTrailCafe.net!
Take a moment and register and then join the conversation
Take a moment and register and then join the conversation
Whats in the bowl bitch
This site uses cookies. By continuing to browse this site, you are agreeing to our Cookie Policy.
-
-
rocksNsocks wrote:
So what kinda foods will your families be having on Christmas morning (on the trail or off)
I like bagels with Lox, bout the only time I get Lox anymore, love em!
Maybe WOO can find some freeze dried lasagna...................................... :sick:
I still haven't made that Camp Cheesecake yet!Cheesecake> Ramen -
CoachLou wrote:
rocksNsocks wrote:
So what kinda foods will your families be having on Christmas morning (on the trail or off)
I like bagels with Lox, bout the only time I get Lox anymore, love em!
Maybe WOO can find some freeze dried lasagna...................................... :sick:
I still haven't made that Camp Cheesecake yet! -
rocksNsocks wrote:
So what kinda foods will your families be having on Christmas morning (on the trail or off)
I like bagels with Lox, bout the only time I get Lox anymore, love em!
I like to make a blueberry brunch cake for Christmas morning. Although first we have breakfast burritos with filling of scrambled eggs, bacon, cheese, tomatoes, green onion and avocado.
Now you've made me very hungry. -
rocksNsocks wrote:
I like bagels with Lox, bout the only time I get Lox anymore, love em!
I wonder how many of us associate bagels and lox with Christmas. I know I do - because the Jewish bakery in my neighbourhood was the only place open on Christmas! (Heaven forbid Christmas should fall on a Saturday, we'd have to bake stuff at home, which then got in the way of having stuff in the oven early for Christmas dinner and wound up starting a fight among the aunties.)
And - what's in the bitch's bowl is probably dogfood. I haven't checked. I have cats nowadays.I'm not lost. I know where I am. I'm right here. -
-
The kids have offered me and the other half a free week in the Caymans but I'll have to stay home and care for the dogs while the old lady baskes in the sun. I'll be having sardines, bologna, tuna fish, cheese, Raiman noodles.....it'll be like I'm on the trail.I may grow old but I'll never grow up.
-
Trillium wrote:
rocksNsocks wrote:
So what kinda foods will your families be having on Christmas morning (on the trail or off)
I like bagels with Lox, bout the only time I get Lox anymore, love em!
I like to make a blueberry brunch cake for Christmas morning. Although first we have breakfast burritos with filling of scrambled eggs, bacon, cheese, tomatoes, green onion and avocado.
Now you've made me very hungry.
rocksNsocks wrote:
I like bagels with Lox, bout the only time I get Lox anymore, love em!
Kevin wrote
I wonder how many of us associate bagels and lox with Christmas. I know I do - because the Jewish bakery in my neighbourhood was the only place open on Christmas! (Heaven forbid Christmas should fall on a Saturday, we'd have to bake stuff at home, which then got in the way of having stuff in the oven early for Christmas dinner and wound up starting a fight among the aunties.)
And - what's in the bitch's bowl is probably dogfood. I haven't checked. I have cats nowadays.
socks wrote I'm not jewish, but grew up in aa neighborhood that was about 90% jewish, needless to say I attended many Passovers, Hanukkahs, mitzfvah's, and found lots of Matzo..Lox was a staple in many homes, and we never had any trouble gettin up a ball game. -
Tasty Christmas breakfast, southern style!
Shrimp and Grits
1 box House Autry Creole Style Dinner Grits
1 12-oz pkg frozen pre-cooked, deveined, tail-off shrimp (about 100 shrimp to a pkg)
1 pkg bacon (pre-cooked or regular type), cut into 1" pieces
1 each - red pepper, green pepper, yellow pepper - sliced into long pieces
1 pkg pre-cooked andoille sausage
1 small yellow or white onion
Cook bacon separately (unless you bought the pre-cooked kind), chop into 1" pieces, and set aside. In large open skillet, prepare dinner grits per instructions on box. Add in frozen shrimp after grits come to rolling boil. (If you really, really like shrimp, use an additional package). Add in bacon and andoille sausage a couple minutes after frozen shrimp. Continue stirring, making sure grits don't stick to bottom of skillet. Add in the peppers and onions during the last five minutes of cooking time.
Ladle into bowls and serve. Some people like to add salt to their helping, but taste it first. The grits mix and the sausage add quite a bit of seasoning by themselves. -
TrainWreck wrote:
Tasty Christmas breakfast, southern style!
Shrimp and Grits
1 box House Autry Creole Style Dinner Grits
1 12-oz pkg frozen pre-cooked, deveined, tail-off shrimp (about 100 shrimp to a pkg)
1 pkg bacon (pre-cooked or regular type), cut into 1" pieces
1 each - red pepper, green pepper, yellow pepper - sliced into long pieces
1 pkg pre-cooked andoille sausage
1 small yellow or white onion
Cook bacon separately (unless you bought the pre-cooked kind), chop into 1" pieces, and set aside. In large open skillet, prepare dinner grits per instructions on box. Add in frozen shrimp after grits come to rolling boil. (If you really, really like shrimp, use an additional package). Add in bacon and andoille sausage a couple minutes after frozen shrimp. Continue stirring, making sure grits don't stick to bottom of skillet. Add in the peppers and onions during the last five minutes of cooking time.
Ladle into bowls and serve. Some people like to add salt to their helping, but taste it first. The grits mix and the sausage add quite a bit of seasoning by themselves.
I can personally attest to the deliciousness of this dish. Rasty - enjoy.Changes Daily→ ♪♫♪♫♪♫♪♫ ♪♫♪♫♪♫ ← Don't blame me. It's That Lonesome Guitar. -
milkman wrote:
TrainWreck wrote:
Tasty Christmas breakfast, southern style!
Shrimp and Grits
1 box House Autry Creole Style Dinner Grits
1 12-oz pkg frozen pre-cooked, deveined, tail-off shrimp (about 100 shrimp to a pkg)
1 pkg bacon (pre-cooked or regular type), cut into 1" pieces
1 each - red pepper, green pepper, yellow pepper - sliced into long pieces
1 pkg pre-cooked andoille sausage
1 small yellow or white onion
Cook bacon separately (unless you bought the pre-cooked kind), chop into 1" pieces, and set aside. In large open skillet, prepare dinner grits per instructions on box. Add in frozen shrimp after grits come to rolling boil. (If you really, really like shrimp, use an additional package). Add in bacon and andoille sausage a couple minutes after frozen shrimp. Continue stirring, making sure grits don't stick to bottom of skillet. Add in the peppers and onions during the last five minutes of cooking time.
Ladle into bowls and serve. Some people like to add salt to their helping, but taste it first. The grits mix and the sausage add quite a bit of seasoning by themselves.
I can personally attest to the deliciousness of this dish. Rasty - enjoy.
Actually, it's a lot better than what you had in March. I overcooked everything that time but people were too nice to comment!! 2.gif -
TrainWreck wrote:
milkman wrote:
TrainWreck wrote:
Tasty Christmas breakfast, southern style!
Shrimp and Grits
1 box House Autry Creole Style Dinner Grits
1 12-oz pkg frozen pre-cooked, deveined, tail-off shrimp (about 100 shrimp to a pkg)
1 pkg bacon (pre-cooked or regular type), cut into 1" pieces
1 each - red pepper, green pepper, yellow pepper - sliced into long pieces
1 pkg pre-cooked andoille sausage
1 small yellow or white onion
Cook bacon separately (unless you bought the pre-cooked kind), chop into 1" pieces, and set aside. In large open skillet, prepare dinner grits per instructions on box. Add in frozen shrimp after grits come to rolling boil. (If you really, really like shrimp, use an additional package). Add in bacon and andoille sausage a couple minutes after frozen shrimp. Continue stirring, making sure grits don't stick to bottom of skillet. Add in the peppers and onions during the last five minutes of cooking time.
Ladle into bowls and serve. Some people like to add salt to their helping, but taste it first. The grits mix and the sausage add quite a bit of seasoning by themselves.
I can personally attest to the deliciousness of this dish. Rasty - enjoy.
Actually, it's a lot better than what you had in March. I overcooked everything that time but people were too nice to comment!! 2.gif
Them were Yankees and Aussies. They only took one bite. I ate half the pan.Changes Daily→ ♪♫♪♫♪♫♪♫ ♪♫♪♫♪♫ ← Don't blame me. It's That Lonesome Guitar. -
milkman wrote:
TrainWreck wrote:
milkman wrote:
TrainWreck wrote:
Tasty Christmas breakfast, southern style!
Shrimp and Grits
1 box House Autry Creole Style Dinner Grits
1 12-oz pkg frozen pre-cooked, deveined, tail-off shrimp (about 100 shrimp to a pkg)
1 pkg bacon (pre-cooked or regular type), cut into 1" pieces
1 each - red pepper, green pepper, yellow pepper - sliced into long pieces
1 pkg pre-cooked andoille sausage
1 small yellow or white onion
Cook bacon separately (unless you bought the pre-cooked kind), chop into 1" pieces, and set aside. In large open skillet, prepare dinner grits per instructions on box. Add in frozen shrimp after grits come to rolling boil. (If you really, really like shrimp, use an additional package). Add in bacon and andoille sausage a couple minutes after frozen shrimp. Continue stirring, making sure grits don't stick to bottom of skillet. Add in the peppers and onions during the last five minutes of cooking time.
Ladle into bowls and serve. Some people like to add salt to their helping, but taste it first. The grits mix and the sausage add quite a bit of seasoning by themselves.
I can personally attest to the deliciousness of this dish. Rasty - enjoy.
Actually, it's a lot better than what you had in March. I overcooked everything that time but people were too nice to comment!! 2.gif
Them were Yankees and Aussies. They only took one bite. I ate half the pan.
Hiker hunger has no discretion! The recipe above is actually pretty foolproof. Just don't burn your grits! -
TrainWreck wrote:
milkman wrote:
TrainWreck wrote:
Tasty Christmas breakfast, southern style!
Shrimp and Grits
1 box House Autry Creole Style Dinner Grits
1 12-oz pkg frozen pre-cooked, deveined, tail-off shrimp (about 100 shrimp to a pkg)
1 pkg bacon (pre-cooked or regular type), cut into 1" pieces
1 each - red pepper, green pepper, yellow pepper - sliced into long pieces
1 pkg pre-cooked andoille sausage
1 small yellow or white onion
Cook bacon separately (unless you bought the pre-cooked kind), chop into 1" pieces, and set aside. In large open skillet, prepare dinner grits per instructions on box. Add in frozen shrimp after grits come to rolling boil. (If you really, really like shrimp, use an additional package). Add in bacon and andoille sausage a couple minutes after frozen shrimp. Continue stirring, making sure grits don't stick to bottom of skillet. Add in the peppers and onions during the last five minutes of cooking time.
Ladle into bowls and serve. Some people like to add salt to their helping, but taste it first. The grits mix and the sausage add quite a bit of seasoning by themselves.
I can personally attest to the deliciousness of this dish. Rasty - enjoy.
Actually, it's a lot better than what you had in March. I overcooked everything that time but people were too nice to comment!! 2.gifits all good -
Grits are just one of those foods you either like or don't. I can't stand oatmeal and have never been able to force myself to eat a whole serving no matter how hard I try. It's like warm wallpaper paste!
-
TrainWreck wrote:
Grits are just one of those foods you either like or don't. I can't stand oatmeal and have never been able to force myself to eat a whole serving no matter how hard I try. It's like warm wallpaper paste!
What's wrong with wallpaper paste. Little milk and sugar. Chase it with a shot of moonshine and a long neck.Changes Daily→ ♪♫♪♫♪♫♪♫ ♪♫♪♫♪♫ ← Don't blame me. It's That Lonesome Guitar. -
milkman wrote:
TrainWreck wrote:
Grits are just one of those foods you either like or don't. I can't stand oatmeal and have never been able to force myself to eat a whole serving no matter how hard I try. It's like warm wallpaper paste!
What's wrong with wallpaper paste. Little milk and sugar. Chase it with a shot of moonshine and a long neck.its all good -
hikerboy wrote:
milkman wrote:
TrainWreck wrote:
Grits are just one of those foods you either like or don't. I can't stand oatmeal and have never been able to force myself to eat a whole serving no matter how hard I try. It's like warm wallpaper paste!
What's wrong with wallpaper paste. Little milk and sugar. Chase it with a shot of moonshine and a long neck.
and...............................FRITOS!Changes Daily→ ♪♫♪♫♪♫♪♫ ♪♫♪♫♪♫ ← Don't blame me. It's That Lonesome Guitar. -
hikerboy wrote:
milkman wrote:
TrainWreck wrote:
Grits are just one of those foods you either like or don't. I can't stand oatmeal and have never been able to force myself to eat a whole serving no matter how hard I try. It's like warm wallpaper paste!
What's wrong with wallpaper paste. Little milk and sugar. Chase it with a shot of moonshine and a long neck.
That's gross!
But not as gross as the grayish purple sludge you get when you make instant blueberry oatmeal.
-
Like many foods, I learned to like grits on the trail.. Love cheese grits with lots off black pepper and eggs. I also learned to appreciate sardines while backpacking. I agree with Train W oatmeal is hard to get excited about. I learned to like it by making it very thin and adding lots of peanutbutter while its hot
-
rocksNsocks wrote:
So what kinda foods will your families be having on Christmas morning (on the trail or off)
I like bagels with Lox, bout the only time I get Lox anymore, love em!
I like second breakfast which is usually a snack of lastnights dinner i.e. wings, steak, enchiladas... -
pipsissewa wrote:
Like many foods, I learned to like grits on the trail.. Love cheese grits with lots off black pepper and eggs. I also learned to appreciate sardines while backpacking. I agree with Train W oatmeal is hard to get excited about. I learned to like it by making it very thin and adding lots of peanutbutter while its hot
I just hurled :lol: -
stick to grits
-
pipsissewa wrote:
Like many foods, I learned to like grits on the trail.. Love cheese grits with lots off black pepper and eggs. I also learned to appreciate sardines while backpacking. I agree with Train W oatmeal is hard to get excited about. I learned to like it by making it very thin and adding lots of peanutbutter while its hot
I think all of the ingredients above mixed together would make a good meal.Changes Daily→ ♪♫♪♫♪♫♪♫ ♪♫♪♫♪♫ ← Don't blame me. It's That Lonesome Guitar. -
I'm going to give these a try.
Energy Cookies
2c brown sugar
2½c rolled oats
4c all purpose flour
1Tbs baking soda
1tsp baking powder
1tsp salt
2tsp cinnamon
1/3c canola oil
3/4c plum/prune pastry filling (½ can)
2Tbs water
3/4c egg whites (found in refrigerated section)
2tsp vanilla
3/4c raisins
½c walnuts or pecans or ¼c each
½c chopped dried apricots
½c sunflower seeds (no husks and don't leave them on the trail - burn them with your pop tart wrappers)
Preheat oven to 350º. Spray cool cookie sheets with canola oil spray. In a large bowl mix together flour, sugar, baking soda, baking powder, salt and cinnamon. Blend in oats. Make a well in the center and pour in oil, prune puree, water, egg whites and vanilla. Mix until well blended. Mixture will be very stiff. Stir in raisins, walnuts, sunflower seeds and apricots. Scoop dough with large spoon into golf ball size. Place cookies 2" apart onto the cookie sheet and flatten to ½" tall with wet fingers. Bake 8 min. for chewy cookies and 10 min. for dry cookies. Do not over bake, cookies will not get crisp. Remove from cookie sheet to cool. Wrap individually to freeze.Changes Daily→ ♪♫♪♫♪♫♪♫ ♪♫♪♫♪♫ ← Don't blame me. It's That Lonesome Guitar. -
Hey BB - we need that breakfast drink of yours. The one with butterscotch pudding. I'll bet it would go good with these cookies and just get you zoomin'.Changes Daily→ ♪♫♪♫♪♫♪♫ ♪♫♪♫♪♫ ← Don't blame me. It's That Lonesome Guitar.
-
milkman wrote:
Hey BB - we need that breakfast drink of yours. The one with butterscotch pudding. I'll bet it would go good with these cookies and just get you zoomin'.
An entry about that is coming on the July 24 day. That day made me decide to ditch them in Stratton.Non hikers are about a psi shy of a legal ball. -
Should I report the Title to the moderator..... naaa
Lasagne dried is just not what I want to do....
How about Egg's Benedict cut the Canadian bacon and slide in some smoked salmon? Side of Corned beef hash to boot... that's what I am talking about!Be wise enough to walk away from the nonsense around you! -
-
WiseOldOwl wrote:
Should I report the Title to the moderator..... naaa
Lasagne dried is just not what I want to do....
How about Egg's Benedict cut the Canadian bacon and slide in some smoked salmon? Side of Corned beef hash to boot... that's what I am talking about!
Slurp Slurp Slurp -
Time to stock up on the summer sausage! gif.002Be wise enough to walk away from the nonsense around you!
-
A little late to the party today...
We had:
Warm Cinnamon Rolls with Cream Cheese Buttercream Frosting at oh, let's say, 8:00 to open stockings with the little ones.
Then it was on to
Cheese Souffle with home cured bacon, kitchy mini sausage links from the store (ok, I admit it, I love those little things), and home roasted coffee.
If I could convince my family, I would totally go with the shrimp and grits. Delicious! And yes, I've made them myself, even cooked down the shrimp shells for stock. It made the whole house smell like yummy shrimp. 49.gifYou're doing it ALL wrong!!! -
TrainWreck wrote:
Grits are just one of those foods you either like or don't. I can't stand oatmeal and have never been able to force myself to eat a whole serving no matter how hard I try. It's like warm wallpaper paste!
Hmmm Real Blueberries and Blueberry Polander dash of Sea Salt.! Hooo daddy!Be wise enough to walk away from the nonsense around you! -
TrainWreck wrote:
Grits are just one of those foods you either like or don't. I can't stand oatmeal and have never been able to force myself to eat a whole serving no matter how hard I try. It's like warm wallpaper paste!
Agree....the wall paper paste has a better flavor and sticks to your ribs better.I may grow old but I'll never grow up. -
Drybones wrote:
TrainWreck wrote:
Grits are just one of those foods you either like or don't. I can't stand oatmeal and have never been able to force myself to eat a whole serving no matter how hard I try. It's like warm wallpaper paste!
Agree....the wall paper paste has a better flavor and sticks to your ribs better.
I'm sure it sticks to every internal organ it comes in contact with! :sick: -
The wife makes german cookies from scratch with superfine sugar icing and 151 rum each Christmas... there's always a little left over for the coffee....Be wise enough to walk away from the nonsense around you!
-
WiseOldOwl wrote:
The wife makes german cookies from scratch with superfine sugar icing and 151 rum each Christmas... there's always a little left over for the coffee....
That sounds like something I could learn to like.I may grow old but I'll never grow up. -
-
-
We always get a Christmas Tree shaped almond pastry coffee cake from our local bakery. It has red and green Maraschino cherries for decorations.
-
Share
- Facebook 0
- Twitter 0
- Google Plus 0
- Reddit 0