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Old 05-21-2013, 11:39 AM   #1
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Dinner, Tuesday May 21, 2013

It is a toss-up here.

If I feel like cooking I have three-cheese tortellini that I will make with a garlic/ butter / olive oil sauce then sprinkled with fresh oregano from the garden.

If I don't feel like cooking then it will be leftover chicken tenders and buffalo wings and fries.

I love to have options!

What is everyone else planning?
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Old 05-21-2013, 11:43 AM   #2
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I MIGHT be going out for dinner tonight. Still not sure about that one though. I have some ground beef thawing. I think I'm going to make either little meatballs with gravy over egg noodles, or bacon cheeseburger meatloaf a la Ol Blue. Sides will include coleslaw and steamed broccoli, likely with cheese sauce for the kiddos.

Dessert is still iffy. I feel like baking but haven't come across what I want to bake yet. Lemon cake maybe? Or spice cake?
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Old 05-21-2013, 11:48 AM   #3
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I'm thawing a container of tomato sauce with meat for a pasta dinner tonight.
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Old 05-21-2013, 11:52 AM   #4
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Surf and turf!

A Hofmann hot dog, shrimp cocktail and a salad!
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Old 05-21-2013, 11:54 AM   #5
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Andy, I'm cruising the site looking for a maple ice cream recipe. Have you posted yours? I've found UB's basic vanilla, and a nice one from kansasgirl. I'm not sure about the subbing of maple syrup for sugar. Thoughts? One to one?
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Old 05-21-2013, 12:01 PM   #6
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Here you go, Alix. Just leave out the nuts.


Maple Walnut Ice Cream


C Maple Syrup
2 C Heavy Cream
1 C Whole Milk
tsp Salt
2 Ea Eggs

C Walnuts, chopped

Boil the syrup in a 2-quart saucepan over moderately high heat until reduced to cup, 5 to 10 minutes. CAUTION! The syrup will boil over if not stirred frequently.

Combine the cream, milk, and salt and add it to the syrup. Bring the mixture to a simmer over moderate heat. The cooler dairy mixture will initially cause the syrup to clump. Keep stirring over heat for the mixture to combine. Allow the mixture to cool a little before the next step.

Whisk eggs in a large bowl, then temper the eggs by adding the hot cream in a slow stream, whisking constantly.

Return the tempered mixture to the saucepan and cook it over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170F, then cook it for 1 to 2 minutes (do not boil).

Pour the resulting custard through a sieve into a clean container and chill, covered, until the temperature drops to 32F - 35F.

Alternatively, pour the custard into a metal bowl. Fill a larger bowl with ice and water and float the smaller bowl in it while steadying it with one hand. Stir the custard constantly until the temperature of the mixture drops to the target range of 32F - 35F. Add more ice as needed.

Churn the mixture in an ice-cream maker until soft-frozen, then, with motor running, add the nuts. Continue churning ice cream until frozen, then transfer to an airtight container and put it into freezer to harden.
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Old 05-21-2013, 12:13 PM   #7
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I think my big meal of the day is going to come shortly here, so "dinner" will be that large breakfast I've been putting off for a couple days.
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Old 05-21-2013, 12:20 PM   #8
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Thanks Andy! Doing this today!
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Old 05-21-2013, 12:55 PM   #9
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I have some ground beef to cook up somehow. I may make my hamburger mac and cheese since the rest of the family is going to out and about this evening. It's easy to make and will keep fairly well for everyone to eat when they want. If I get ambitious I'll chop up the lettuce and make salads as well. Should have something green!
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Old 05-21-2013, 01:12 PM   #10
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Breakfast for dinner.
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