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Old 03-05-2011, 09:00 AM   #1
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What's for dinner Saturday March 5

Okay, I'll start today's thread. I have a pork tenderloin that must be cooked before tomorrow. I am in the mood for s/thing Scandinavian, so this is what I'm going to do with the pork tenderloin. I like all the "flavors" but that's probably an acquired taste. Has anyone cooked pork tenderloin with these herbs/spices? (Snapse Krydret Svine Mørbrad):

Grilled Pork Tenderloin with Aquavit Seasonings (Snapse Krydret Svine Mørbrad) Recipe - Food by Yahoo! Shine!

I have some brussel sprouts, might make those using Laura Calder's recipe (without the bacon):

Brussels Sprouts - Recipes - Food Network Canada

. Might add oven-roasted potatoes. Or not. I'll see how hungry I am.

What are you making?
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Old 03-05-2011, 09:06 AM   #2
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Grocery day, so we are undecided. Probably Costco too.

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Old 03-05-2011, 09:07 AM   #3
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I'll be reheating some Prussian meatballs here shortly. I am starved!
Tonight my tastes could go anywhere though. I'm going to try out my "fresh" flour on a loaf of Italian bread later on, so I'd like something for dinner that goes well with bread. Maybe stew. Yeah, stew sounds good. I better take some stew meat out of the freezer while I'm thinking about it.
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Old 03-05-2011, 10:44 AM   #4
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either taco salad or tacos
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Old 03-05-2011, 11:21 AM   #5
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chicken and noodles and cole slaw for me, potato chips for dh
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Old 03-05-2011, 12:23 PM   #6
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Today will be clean out the fridge day so we won't have any U.F.O.s (unidentified food objects). Quite a mix of "a little of this and a little of that," plus we have to be out early to drive to the theatre to see a live performance of Hairspray. We're joining some folks after the performance for drinks, etc., so it really doesn't matter what we have for dinner.
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Old 03-05-2011, 12:43 PM   #7
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I've thawed out the turkey drumstick and other whole leg, as well as a package of the wild and brown rice medley that I made with turkey stock.

I'll strip the turkey meat off and add it to the rice, then I'm taking the bones and making stock.

I'm also going to make stock with the skin from the ham plus a little of the cooked pork.

I might as well make them both at the same time.

I got the idea from the pork hocks thread where someone (Pacanis?) said to make up the stock first. Why not have it on hand to make say some rice with?
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Old 03-05-2011, 01:48 PM   #8
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That wasn't my idea, but I made note of that, too. And also using the pressure cooker. That was a good idea, too.

I did not have a small package of stew meat in the freezer like I thought, it was a chuck roast, so I stuck it in the fridge to slow thaw. Probably stew tomorrow, so that now leaves my dinner plans open for tonight. Decisions, decisions...
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Old 03-05-2011, 02:08 PM   #9
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I've got a chuck roast that I plan to make in the pressure cooker not sure about the sides yet...maybe a hashbrown casserole and green beans.
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Old 03-05-2011, 04:57 PM   #10
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I got quite a bit of meat off the drumsticks and thigh so I've decided to make a turkey and wild rice soup using the big pot of stock I just made.

If I have enough baking mix I'll make drop biscuit dumplings.
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