"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 01-20-2016, 05:49 PM   #11
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,915
I'm getting stuff ready to make braised short ribs in the Instant Pot, with mashed potatoes and green beans on the side.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 01-20-2016, 06:41 PM   #12
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
Cheryl J please tell me they lower the basketball hoops for kids his size!

Creative, that's a whole banquet and more you made for your brother's bd. I've never had trifle, nor angels on horseback. So I think those sound the most intriguing.

As for me, I made an early dinner with chicken fettuccine alfredo and garlic toast. Not exactly light, so I served frozen baby peas on the side.
__________________

__________________
Whiskadoodle is offline   Reply With Quote
Old 01-20-2016, 06:57 PM   #13
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,132
I found the elusive chicken breast! I cut it into small chunks, sauteed it with a small chopped onion, and now it's cooking with McCormick's Country Gravy mix.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 01-20-2016, 06:58 PM   #14
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Quote:
Originally Posted by Whiskadoodle View Post
Creative, that's a whole banquet and more you made for your brother's bd. I've never had trifle, nor angels on horseback. So I think those sound the most intriguing.
Thanks. Oh trifle is a divine English dessert - a layered delight! I did a variation on a traditional trifle (usually the sponge base has sherry and there is a jelly layer before the custard).

It was devils on horseback, i.e. prunes covered in streaky bacon, secured with a cocktail stick and quickly baked. Angels on horseback has oysters instead of prunes.

__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 01-20-2016, 07:15 PM   #15
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
Well that's new. Learn to comprehend what I read too!! Never noticed there is a difference between Devils and Angels on horseback, even title differences. Different ingredients, yes, but I just thought these are variations.
__________________
Whiskadoodle is offline   Reply With Quote
Old 01-20-2016, 07:26 PM   #16
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,603
Pot luck tonight. I am looking forward to the pecan crusted salmon, potatoes and broccoli, and a tossed salad. I am taking my new found talent of making yeasted breads at a high altitude; herbed dinner rolls.
__________________
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 01-20-2016, 07:51 PM   #17
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,326
Quote:
Originally Posted by Whiskadoodle View Post
Cheryl J please tell me they lower the basketball hoops for kids his size!

Creative, that's a whole banquet and more you made for your brother's bd. I've never had trifle, nor angels on horseback. So I think those sound the most intriguing.

As for me, I made an early dinner with chicken fettuccine alfredo and garlic toast. Not exactly light, so I served frozen baby peas on the side.
Oh yes, Whisk , the hoops are about as low as they can go - maybe 6 feet high. They set them up for success, and the kids love it. Like with Tball last season, they learn sportsmanship and get to work out a lot of energy. It's only an hour twice a week until they get a little older.

Mmmm...your dinner sounds wonderful. I've been craving fettuccini alfredo and have some shrimp in the freezer - that may be tomorrow's dinner.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 01-20-2016, 08:21 PM   #18
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,326
Quote:
Originally Posted by Cheryl J View Post
Tyler will be here for an afternoon dinner with me before basketball practice, so I'm making his faves. Roast chicken, mashed potatoes, and steamed broccoli and carrots....
Dinner with the little man.
Attached Thumbnails
Click image for larger version

Name:	dinnerwithTyler.jpg
Views:	63
Size:	50.2 KB
ID:	24190  
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 01-20-2016, 08:26 PM   #19
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,895
Creative, I also wanted to add that delicious salad of yours reminds me a little of Waldorf Salad. Oh how I love that, and haven't had it in years.
http://www.kitchenproject.com/history/Waldorf_Salad.htm
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 01-20-2016, 08:28 PM   #20
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,326
Quote:
Originally Posted by creative View Post
I did a buffet for my brother's birthday. Made far too much (portion wise) so in the next few days I will be eating leftovers of:-

- devils on horseback (with mango chutney inside the prunes)
- chorizo in red wine (tapas) - recipe (chorizo still a little tough despite low heat)
- home made harissa dip (with greek yogurt, creme fraiche and may) - my own concoction
- roasted red pepper salad with a sun dried tomato dressing (recipe)
- red cabbage salad, with grapes, walnuts, raisins, apples, celery. Dressing of apple juice, greek yogurt and mayo (served on the side) - a great recipe
- A few savoury scones (freshly made) halved and topped with creme fraiche, smoked salmon and some dill

- Half a deluxe fruit trifle - bakewell sponge base (bought and dried out then drenched in orange cointreau), then diced fresh mangoes, pineapple and banana. Over this was vanilla custard and topped with light whipped cream sprinkled over with pomegranates and pistachio nuts (for colour contrast). My own idea.
These dishes sound fabulous, creative!
__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Reply

Tags
dinner

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- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:45 PM.


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