Vanilla Bean
Master Chef
I am going to make spaghetti with meatballs tonight.
What is on your Monday menu?
What is on your Monday menu?
What's for Dinner, Monday, Dec 7th?
- Thread starter Vanilla Bean
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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.
Think it might be cornflake chicken tonight. We've done a lot of beef, ground beef and pork this past week so I'm ready for some chicken.
Andy M.
Certified Pretend Chef
There's snow on the ground and the temperature is in the 30's. Perfect grilling weather. It'll be burgers on the grill for dinner tonight.
HMGgal
Senior Cook
Breakfast for dinner: eggs, grits, sausage, whole wheat English muffins, and tangerine juice.
GrillingFool
Head Chef
ham of some sort, macaroni and cheese and peas.
Nothing fancy.
Nothing fancy.
OP
OP
Vanilla Bean
Master Chef
Do you have a recipe? I have plenty of chicken and an unopened box of cornflakes. This might be on the menu for tomorrow night.
vagriller
Head Chef
Chicken quesadillas.
JohnL
Head Chef
Beef fried rice tonight from leftover ribeye steak I made over the weekend.
babetoo
Chef Extraordinaire
the last of the bean soup and rye toast, and milk
powerplantop
Executive Chef
Tonkotsu Ramen, Ok I know its not really Ramen since I had to use soba noodles but I could not get Ramen. The broth was made by boiling pork bones for twenty hours. The broth was to die for.
I made grilled pork chops that I marinated in balsamic vinegar, olive oil, garlic, basil and parsley, with a simple honey mustard at the table for dipping. Had baked potatoes, and some squash sauteed with onions, garlic and red pepper along wtih it.. It was really yummy!
OP
OP
Vanilla Bean
Master Chef
That looks good right now.. it's freezing! That broth was made in 20 hours??Tonkotsu Ramen, Ok I know its not really Ramen since I had to use soba noodles but I could not get Ramen. The broth was made by boiling pork bones for twenty hours. The broth was to die for.
powerplantop
Executive Chef
I took 10 pounds of pig feet that were split and soaked them in cold water for two hours. Blanced them for about 30 minutes dumpped out the water washed the pot and bones. Then boiled them for 20 hours, when the water level would go down I woul add more. Then I removed the bones and put in the fridge over night. When I took it out of the fridge it was almost more like rubber than jello.
