Vanilla Bean
Master Chef
I am going to make spaghetti with meatballs.
What are you having?
What are you having?
What are you having for Supper, Sunday, 12-6-09?
- Thread starter Vanilla Bean
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
I grilled burgers and hot dogs for lunch and made enough for dinner as well.
OP
OP
Vanilla Bean
Master Chef
I changed my mind....
It's chilly here today. I'm going to make a creamy chicken noodle soup. The vegies will be carrots and celery... possibly peas.
It's chilly here today. I'm going to make a creamy chicken noodle soup. The vegies will be carrots and celery... possibly peas.
ella/TO
Sous Chef
we've been invited out/here in the condo/ to an early Christmas dinner, so, it'll be turkey and all the trimmings.....yum
Uncle Bob
Chef Extraordinaire
Re-cycled Beef/Vegetable Soup.....
Re-cycled Cornbread.....
Fresh Chocolate Ice Cream.........
Re-cycled Cornbread.....
Fresh Chocolate Ice Cream.........
Cracked crab and garlic butter, Green salad, sour dough bread and pasta alfredo, lemon cake for dessert.
kades
kades
Jazzgirl
Assistant Cook
Chili and cornbread that I made last night. I tried a new chili recipe and it was awesome. I will be freezing individual packets in the next 2-3 days. In the meantime it needs to "season".
I made Cream of Vegetable soup with Potatoes, Carrots, onions and Broccoli and Cheese. I also made the Spicy Pork Stew with one change and a few additions. I changed the corn to hominy, added 2 cans instead of one and added cumin, garlic and cilantro.
The SPICY Pork Stew (more like soup)
- 4 pieces Pork Loin Boneless Center Cut Chops
- 1 tablespoon Vegetable Oil
- 1 pint Chicken Broth, I used 2 cans
- 1 can (10 Oz. Can) Rotel Original Diced Tomatoes And Green Chilis - Pureed (do Not Drain Cans)
- 4 whole Medium Red Potatoes
- ¾ pounds Baby Carrots
- 1 can (15 Oz. Cans) Sweet Corn, Drained
Prepare ingredients:
Trim fat and cube pork into 1-inch pieces.
Peel and cube red potatoes into 1-inch cubes.
Cut baby carrots in half.
Puree Rotel in a blender.
Drain cans of corn.
1. In large pot, heat oil then add cubed pork and brown the meat.
2. Once pork is browned, add chicken broth, pureed Rotel, potatoes, carrots and corn. Salt and pepper to taste and bring to a boil.
3. Reduce heat, cover and let simmer for at least an hour or until pork, carrots and potatoes are tender.
OP
OP
Vanilla Bean
Master Chef
Your soup sounds good, Patty!
My soup didn't have noodles... potatoes, carrot, peas, onion, chicken and seasonings.
My soup didn't have noodles... potatoes, carrot, peas, onion, chicken and seasonings.
We broke out the quesadilla maker and made...wait for it...quesadillas!!! I know! Original aren't we?
Seriously though, they were darned tasty. I also had a couple of oranges. Going to get cracking on popcorn soon too.
Seriously though, they were darned tasty. I also had a couple of oranges. Going to get cracking on popcorn soon too.
babetoo
Chef Extraordinaire
either leftover home made pizza or left over bean soup, homemade. couple mini candies. and beer (with pizza)
powerplantop
Executive Chef
I made some Soy Sauce Braised Wings (Dak Gangjeong).
OP
OP
Vanilla Bean
Master Chef
Yum! They look nice and saucy.. just how I like my wings!I made some Soy Sauce Braised Wings (Dak Gangjeong).
I love that plate!
OP
OP
Vanilla Bean
Master Chef
Originally, I said your soup sounds good. I need to read things twice for the brain to understand.I made Cream of Vegetable soup with Potatoes, Carrots, onions and Broccoli and Cheese. I also made the Spicy Pork Stew with one change and a few additions. I changed the corn to hominy, added 2 cans instead of one and added cumin, garlic and cilantro.
The SPICY Pork Stew (more like soup)
Preparation Instructions
- 4 pieces Pork Loin Boneless Center Cut Chops
- 1 tablespoon Vegetable Oil
- 1 pint Chicken Broth, I used 2 cans
- 1 can (10 Oz. Can) Rotel Original Diced Tomatoes And Green Chilis - Pureed (do Not Drain Cans)
- 4 whole Medium Red Potatoes
- ¾ pounds Baby Carrots
- 1 can (15 Oz. Cans) Sweet Corn, Drained
Prepare ingredients:
Trim fat and cube pork into 1-inch pieces.
Peel and cube red potatoes into 1-inch cubes.
Cut baby carrots in half.
Puree Rotel in a blender.
Drain cans of corn.
1. In large pot, heat oil then add cubed pork and brown the meat.
2. Once pork is browned, add chicken broth, pureed Rotel, potatoes, carrots and corn. Salt and pepper to taste and bring to a boil.
3. Reduce heat, cover and let simmer for at least an hour or until pork, carrots and potatoes are tender.
Thank you for posting your stew recipe!
OP
OP
Vanilla Bean
Master Chef
Yeah I have a new waffle iron I want to use. I bet you can't guess what I want to make some time this week.Originally, I said your soup sounds good. I need to read things twice for the brain to understand.
Thank you for posting your stew recipe!
This stew recipe still lacked something, even after I added garlic, cumin and cilantro. I am glad I switched from yellow corn to Homey, I really liked that flavor. I think next time I will use pork shoulder roast, shredded. As the pork loin dried out cooking till tender.
It was also more of a "Soup" then "Stew".
