"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Thread Tools Display Modes
Old 05-26-2015, 12:14 PM   #1
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,120
Winner Winner What's for Dinner? May 26th

I have a condo board meeting tonight so dinner for me will be something quick when I get home. We have leftovers for SO.

What are you planning?

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-26-2015, 02:14 PM   #2
Executive Chef
CraigC's Avatar
Join Date: Jan 2011
Posts: 4,712
A no recipe pasta using oven dried tomatoes (done this past weekend), chicken thighs and petite mozzarella balls.

Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 05-26-2015, 03:01 PM   #3
Chef Extraordinaire
taxlady's Avatar
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,828
Send a message via Skype™ to taxlady
I'm thinking meatloaf, but that could change.
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-26-2015, 03:57 PM   #4
Master Chef
Cooking Goddess's Avatar
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,121
Himself will grill Italian sausage. I'm pan frying onions and various peppers to toss on top. Maybe fry out a potato, too. Salad on the side.

Too bad I hadn't planned on tacos for today. This one looks pretty tasty.

... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 05-26-2015, 04:08 PM   #5
Certified Cake Maniac
LPBeier's Avatar
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,798
Love the Taco CG!

We had grilled steak and prawn skewers, with sauted onion and mushrooms, steamed asparagus, cucumber and tomatoes.

I am still trying to get used to meat again, but ate my whole (5 oz) steak!
"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

LPBeier is offline   Reply With Quote
Old 05-26-2015, 05:08 PM   #6
Master Chef
jabbur's Avatar
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,477
I'm making turkey burgers with baked beans. Have chips and pretzels to go with. I'll slice up a tomato and fry up some turkey bacon to dress them up.
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 05-26-2015, 06:25 PM   #7
Executive Chef
Rocklobster's Avatar
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,749
Last night was steak so the following night is usually a past a dish I make with leftover stead, if there is any. I grew up calling it Ragu, but it isn't really. It is chopped steak, onions, garlic, celery, all sateed and then I add some beef broth and then add pasta and finish it in the broth. Beefy Noodles.
Rocklobster is offline   Reply With Quote
Old 05-26-2015, 06:51 PM   #8
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: 15,088
Leftovers from last night, along with a few stragglers left from a couple days ago. Then the slate will be blank and we can begin again.
"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 05-26-2015, 07:23 PM   #9
Senior Cook
Maelinde's Avatar
Join Date: Feb 2015
Location: Dallas/Fort Worth
Posts: 123
We're making stuffed bell peppers tonight using orange bell peppers, ground beef, onion, tomatoes, & cheese.

Also including a salad of spring greens and Vinaigrette dressing with fresh sliced tomatoes.


"Women and cats will do as they please, and men and dogs
should relax and get used to the idea." Robert A. Heinlein
Maelinde is offline   Reply With Quote
Old 05-26-2015, 07:30 PM   #10
Master Chef
Kayelle's Avatar
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,760
I've had some nice thick pork chops in brine, and I'll be pan frying them soon. I'm also making Fresh Corn Pudding, and I'll be steaming some broccolini.

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


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 04:48 PM.

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