"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 01-26-2014, 02:26 PM   #1
Sous Chef
 
Rocket_J_Dawg's Avatar
 
Join Date: Aug 2013
Location: Barrie, Ontario
Posts: 788
What's for Supper on this Sunday 1/26/14

We got a deal on Short Ribs so that's it tonight. Served with garlic mash.
Braised Short Ribs | The Pioneer Woman Cooks | Ree Drummond

__________________

__________________
Rocket_J_Dawg is offline   Reply With Quote
Old 01-26-2014, 02:35 PM   #2
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
Finishing off the chicken and potato curry and other odds and ends around.

Shrek wants to make a beef curry bread pudding...I've been researching recipes.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 01-26-2014, 02:47 PM   #3
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Hmmmm. Short ribs? Really?

That's what I put in the crock-pot this morning. Browned 'em up nicely and seasoned them with salt and freshly ground black pepper. Then sauteed some sliced onions, minced garlic and sliced fresh mushrooms in the same pan. Put that over the ribs. Then mixed some beef stock and some rosemary and thyme and added that to the other goodies. It's smellin' pretty good right now.

We'll have mashed potatoes, buttered baby peas, tea and finish off with homemade cookies for dessert.

Was going to make my 40 cloves of garlic short ribs, but didn't have enough garlic. I hate it when we have a garlic "crisis."
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 01-26-2014, 02:52 PM   #4
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
"Melt in your mouth pork loin" courtesy Ol-Blue's recips. Mashed potatoes and with any luck corn. If no corn, peas.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 01-26-2014, 04:01 PM   #5
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
Stuffed pork chops, with cranberry stuffing, and roasted cauliflower. Need something warming tonight.
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 01-26-2014, 05:20 PM   #6
Cook
 
Join Date: Nov 2013
Location: The Bluffs
Posts: 78
roasted chicken quarters with traditional English accompaniments. That is, brussel sprouts, roast potatoes, braised celery and carrots, sage and onion stuffing, and bread sauce. Yum...can't wait!
__________________
Jing is offline   Reply With Quote
Old 01-26-2014, 05:34 PM   #7
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,102
Spaghetti with chopped clams and Italian sausage red sauce. Should probably dig up a vegetable too.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 01-26-2014, 05:48 PM   #8
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,481
If I decide to cook I'll make grilled ham and Swiss sandwiches. If I decide I'm not cooking we'll order pizza.
__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 01-26-2014, 05:52 PM   #9
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,883
I have a pot of split peas and ham hocks on the stove for soup tonight. I also add grated carrot, fine chopped onion and celery too. It sure is smelling good and since it's finally raining, it seemed the right thing to do.
__________________
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 01-26-2014, 06:05 PM   #10
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,788
Karen (Medtran49) is making a new recipe, savory tart. The crust is fresh ground almonds, flour, fresh sage and fresh rosemary. Which is moistened with clarified butter and blind baked. The filling is red seedless grapes and red pearl onions, braised in balsamic vinegar (industrial) with bay leaf. This gets reduced until the balsamic is a syrup like glaze. The cooled tart shell is smeared with mild goat cheese, then a layer of arugula. The filling, at room temp is then added and spread.
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Reply

Tags
supper

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 08:11 PM.


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