"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Thread Tools Display Modes
Old 03-14-2009, 08:09 AM   #1
Executive Chef
bethzaring's Avatar
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,564
What's for Dinner Saturday March 14th?

I am starting to put together an oxtail soup (had to look that one up in my funk and wagnalls) and ww dinner rolls..

what's on your dinner table tonight?


Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 03-14-2009, 09:46 AM   #2
Senior Cook
Join Date: Jun 2008
Location: Half Moon Bay CA
Posts: 185
Whoa. I haven't seen oxtails in years! It makes the best soup! I bought a big old turkey breast that I'm brining and roasting, I made too much stuffing at Christmas and it came out so well that I froze it and it's breaking out of the freezer for today, and roasted asparagus. I'm hoping that there will be leftovers for meals during the week.

HMGgal is offline   Reply With Quote
Old 03-14-2009, 09:52 AM   #3
Master Chef
getoutamykitchen's Avatar
Join Date: Aug 2008
Location: Pasco County, Florida
Posts: 5,658
I made roasted vegetables several nights ago with yellow rice and it was so delish that I gotta have it again, but this time I'm gonna attempt to make my own yellow rice.
Finally things have started clicking for me, my knees, my elbows, my back, etc...
getoutamykitchen is offline   Reply With Quote
Old 03-14-2009, 11:26 AM   #4
Master Chef
jabbur's Avatar
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,477
I'm thinking I'll try the French Onion soup recipe here adding in the leftover roast beef from dinner 2 nights ago. The other option I'm considering is breakfast for supper. I have some red potatoes cooked to cube up and fry with eggs and smoked sausage with biscuits.
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 03-14-2009, 11:38 AM   #5
Head Chef
Join Date: Jul 2008
Posts: 2,344
I have to work. I am just taking a Ham and Cheese Sandwich on Seeded Rye Bread.
PattY1 is offline   Reply With Quote
Old 03-14-2009, 02:02 PM   #6
Senior Cook
Flourgirl's Avatar
Join Date: Oct 2006
Location: Norwalk, Connecticut
Posts: 366
I have an eye-round in the oven cooking pot roast style with onion, carrot, tomato and a package of Lipton soup onion mix. I'll make mashed potatoes and rolls with it.
Finally reached my goal weight- 120 lbs- & never going back!
Flourgirl is offline   Reply With Quote
Old 03-14-2009, 03:12 PM   #7
Master Chef
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Home made fish(flounder) and chips (homemade fries) and homemade tartar sauce.
LadyCook61 is offline   Reply With Quote
Old 03-14-2009, 03:27 PM   #8
Sous Chef
les's Avatar
Join Date: Jan 2009
Location: London, England
Posts: 505
Okay... this is my absolute favourite potato dish....served with roast chicken & salad..

Garlic Potatoes

Serves 4
Prep Time 15-20 mins
Cooking Time 50mins approx
  • 1.5 kg 3lb potatoes (see Cook’s tips)
  • 140g/5oz Butter
  • 3 Large garlic cloves, crushed
  • Melt the butter, and add the crushed garlic, stir, leave to one side
  • Peel and thinly slice the potatoes (see Cook’s tips)
  • Pour a small amount of the butter, garlic mixture in an oven proof bowl and brush round(see Cook’s tips)
  • Layer the sliced potatoes on top
  • Then brush with the butter, garlic mixture
  • Keep repeating the layers of butter and potatoes
  • Finish with the butter on top
  • Bake in a hot oven 220C 425F Gas mark 7 for approx 50 mins
  • Halfway through the cooking time, press the potatoes down firmly with a potato masher
  • At the end of he cooking time, insert a skewer to check if completely cooked, they should be soft all the way through, and nicely browned and crispy on top
  • If not, just put them back in the oven for another 10-15 minutes
  • When cooked, place a plate on top and carefully turn the bowl over
Cook's tips
  • Any potatoes will do, but King Edwards are the best, as they’ve got a good resistance to bruising and slugs
  • I use a mandolin for really thin slicing
  • You can either use a large pyrex bowl or a roasting dish of your choice. If you use a bowl, you can turn it over when cooked and cut it as a cake. Alternatively, dish up straight from the roasting dish
  • Large pyrex bowl (2 pints/1Litre)or roasting dish
Cooking with the Joneses
les is offline   Reply With Quote
Old 03-14-2009, 04:20 PM   #9
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Tonight is the Firemen's Ball (actually a real s--t kicking, jeans and t-shirt dance, BYO everything, fund-raiser for out local dept). A friend is cooking dinner before. I'm hoping to dance my feet off. I put a lot of pounds on this winter and am hoping to dance a few of them away.
Claire is offline   Reply With Quote
Old 03-14-2009, 05:52 PM   #10
Certified Cake Maniac
LPBeier's Avatar
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,776
Had ham and Swiss omelets for lunner with DH before he went to work. I will probably just do a meat pie for Dad and I will have a chef salad later.

"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

LPBeier is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:30 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.