What's for dinner?

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If I’m cooking dinner, it won’t taste too good, no matter what it is. 😃

AnnieD
 
Just ate, and it was delicious:

Fish with a creamy basil and walnut sauce
Roasted potatoes and broccoli
 
stopped at the BBQ joint and picked up a 3-meat take-out, smoked turkey, brisket, chicken, it will last me all week so I won’t have to cook. Have a bag of pre-cut slaw mix, will mix with v/o and celery seed, pinch of splenda, that and a bag of salad mix (romaine blend) and bottle of balsamic vinagrette, bag of cherry tomatoes, bag of baby carrots, will be my suppers all week. I am hungry when I get home, need to eat so I will stay away from the fast foodies. With whole wheat pita I am all set.
 
Roasted chicken with mashed potatoes, vegetables and salad, all lovingly prepared by my wonderful wife “acaseyrochester” 😃 . I can smell the wonderful aroma wafting towards the computer as I type this.

God Bless that woman! How did I ever get so lucky?
 
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lilder:
How long does this last? Could I make it on Sunday and still serve on Monday? Tuesday?
I always have to prep ahead of time.

🙂 Lilder
Sure. I made mine Saturday. We just finished it up tonight. Another reason I suggest garnishing with the peanuts when you serve it. The peanuts get soft if you put them on and let it set for 24 hours. Not that it makes them bad. I just like the peanuts crunchy so I wait until I serve it to sprinkle them on each slice. In our house a pie lasts at least three days as there is only two of us.
 
Well we are eating at my Aunt’s house - not sure what.
DS is the ring bearer for my cousin’s wedding tomorrow and tonight is the rehearsal.
 
Oh, I’d forgotten this thread.

Tonight we’re having crock-pot red beans and rice (cajun style). Last night it was pasta, homemade sauce, and garlic bread.

Is it time for lunch yet?

commands growling stomach to shut up, to no avail
 
We still do “no meat” Fridays. This is easy and unbelievably delicious:

Place 3/8" thick slabs of Vidalia onion (or sweet Bermuda if you can’t get Vidalias) in the bottom of a microwaveable, oven proof dish. Place thick slices of lemon on top of the onion. Cover with plastic wrap and microwave on high for about 5 minutes (for a 10" dish)

Place fish filets (this is GREAT with catfish, but anything works) on top of the onion and lemon. Mash a couple of tablespoons each of fresh rosemary and thyme (you can use dried but cut the quantity in half) into enough butter to cover the fish. Bake in a pre-heated 400-degree (F) oven for about 35 minutes. Hosanna!

This recipe is also outstanding with chicken thighs. Don’t microwave the onion & lemon. Put the dish in a pre-heated 475-degree oven for 10 minutes, then turn the heat to 325 for about 40 minutes. Makes a delicious pan sauce, so serve in the baking dish.
 
Lean Cuisine plus a 10 oz box of veggies of some kind, microwaved at work, this is my main meal on 3 or 4 nites I work late. Trying to stay out of fast food & restaurants to save time, money, health.
 
Wow, I am soooo hungry after reading this!! So many wonderful-sounding dishes, you guys are inspiring me to cook!

Neither my hubby nor I like to cook very much, so we spend way too much money eating out. However, two nights ago he made such an awesome dinner:
Shake-and-bake pork chops
Applesauce
Augratin potatos (it was from a box but so delicious!)
Cesar salad with tomatoes and cucumber added.

And tonight we are having leftovers! I can hardly wait and it’s only 9:21 in the morning!
 
What about some good southern cookin’ :cool:

Tonight we’re having fish…from a rest. one thing I am hopeless at cooking is fish. Well…one fish I can cook is cat fish…fried of course. (don’t have any right now…so Long John Silver here I come) 😃
 
lets see, last night it was chinese (bought) night before left over CF steak, night before that CF steak, before that spaghettie, before that grilled chicken salad then i believe it was hamburger helper, ( i get the cheesburger kind throw in a can of corn lots of chili powder, salt pepper and toni chacheries! YUM one of my favorites; im a lousy cook, im doing chicken breasts tonight, and idea for a great way to prepare em? im getting bored with my OWN cooking, cant imagine what my fiance thinks! OH! and i hand made flautas the other night, mexican food is my speciality! the only thing i know how to make from scratch!
 
OH another good one thats really easy is butterfly pork chops! preheat oven to 350 smother them with honey BBQ sauce and bake 20-25 minutes on both sides, serve with lean cuisine mac and chees, corn on the cob and anything apple for desert! YUMMY now i think i wanna make that for dinner! i gotta go to the grocery store! and i hate the grocery store!
 
Does anyone has a recipe for real good beef stew? It should have a full-bodied flavor. I am open to cook it with wine, but what kind, what brand?
 
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Theodora:
Does anyone has a recipe for real good beef stew? It should have a full-bodied flavor. I am open to cook it with wine, but what kind, what brand?
My husband actually puts Guinness Irish stout beer in his beef stew. It’s pretty good. I’ll see if he’s willing to part with the recipe.
 
those banquet crock pot things arent that pad, the potatoes in the beef stew are gross but just pick those out add a little chalula and YUMMY!
 
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Theodora:
Does anyone has a recipe for real good beef stew? It should have a full-bodied flavor. I am open to cook it with wine, but what kind, what brand?
Julia Child’s original Boeuf Bourguignon is a knock-out. It just doesn’t get any better than that. And the house smells like HEAVEN! It’s a little fussy and time consuming but WORTH the extra effort. She stews it in the oven; I’ve adapted it to a crock pot. Use any full bodied red Burgundy or Bordeaux, even Chianti is OK – but don’t use a really fine wine because it’s a waste. You’ll use nearly a whole bottle, so something about $6-$7 ought to be OK.
 
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SeekerJen:
My husband actually puts Guinness Irish stout beer in his beef stew. It’s pretty good. I’ll see if he’s willing to part with the recipe.
SeekerJen

Thank you for the suggesstion of the beer. I will keep it in mind the next time I cook up a batch of stew again. I pretty well know all the other ingredients that goes into a good stew.

Any culinary chefs? What about Madeira?

I guess food menus is on most people’s mind because of Thanksgiving that is coming up soon.

Theodora
 
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mercygate:
Julia Child’s original Boeuf Bourguignon is a knock-out. It just doesn’t get any better than that. And the house smells like HEAVEN! It’s a little fussy and time consuming but WORTH the extra effort. She stews it in the oven; I’ve adapted it to a crock pot. Use any full bodied red Burgundy or Bordeaux, even Chianti is OK – but don’t use a really fine wine because it’s a waste. You’ll use nearly a whole bottle, so something about $6-$7 ought to be OK.
Mercygate

Do you know if all Burgundys taste the same? The same of Bordeaux? Is Chianti white wine?

Theodora
 
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