msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,929
I have chicken parts, pork chops and shell steaks in the freezer. I think shell steaks are going to be the winner!!
What's on the menu Tuesday 8/10/10?
- Thread starter msmofet
- Start date
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If you have answers, please help by responding to the unanswered posts.
Barbara
Senior Cook
I have tomatoes from my son's garden, some basil in my garden maybe pasta - Also have scallops in freezer I need to do something with.
We have company today. Cooking for 10.
Chicken Casserole (lunch)
Mexican Lasagna (supper)
Sourdough Chocolate Cake with Mocha icing
Chips and salsa for snacks.
.40
Chicken Casserole (lunch)
Mexican Lasagna (supper)
Sourdough Chocolate Cake with Mocha icing
Chips and salsa for snacks.
.40
Andy M.
Certified Pretend Chef
Pan seared dry sea scallops (on sale), tossed salad, glass of white wine.
Tonight I'll be having a Caprese Salad on spinach and a marinated Salmon filet. I may even open a bottle of wine...hmmm...I have a bottle of Dark Honey Mead.
No idea, days are so crazy around here I don't know how many, what time or what to have for any meal! But now I am going to PrincessFionna's so the rest of them can fend for themselves 
I should think that's quite strong.
Love mead.Tonight I fancied a pancake. The rhubarb crumble I decided to have tomorrow. The pancake I've just kept simple: freshly sueezed lemon juice, dredged with fine Demerara sugar for extra crunch.
Uncle Bob
Chef Extraordinaire
Bourbon.........
Tacos.........
Chocolate Ice Cream..........
Tacos.........
Chocolate Ice Cream..........
Now I am perplexed - chicken with caprese salad or Tacos and chocolate ice cream? Wine or Bourbon? Hmmmmmm
What time did you say dinner was? Do I bring cake?
I'll be dining at about 9 pm...give you some time to get here, since I'm just down the road.
Cake would be good with some chocolate buttercream!
Just a small piece
I should think that's quite strong.
Tonight I fancied a pancake. The rhubarb crumble I decided to have tomorrow. The pancake I've just kept simple: freshly sueezed lemon juice, dredged with fine Demerara sugar for extra crunch.
The Mead is made locally, I haven't tried the Dark Mead, yet. They also make a berry mead.
I better decide soon...need to get it open.
babetoo
Chef Extraordinaire
i seasoned a boneless, skinless, chicken breast on my george forman grill. it stays most that way and cooks in five min. pasta , little purses stuffed with brie, garlic, and ? don't remember what else, make a dinner salad with butter lettuce, peas and green onion. just a tiny bit of balsamic vinegar and oil dressing. peanut butter cookies for dessert. they are almost gone.
Claire
Master Chef
Taboule (a hot summer day favorite) and cold chicken breasts I grilled over the weekend.
Rib Eye with sauteed mushrooms, onions and peppers. Yukon Golds, haven't decided how to fix them yet.
