"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 02-19-2012, 01:24 PM   #11
Executive Chef
 
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
Quote:
Originally Posted by Zhizara View Post
I just finished making stock with the carcass, skin and wings from the rotisserie chicken. My place smells soooo good!

Dinner will be split peas and ham from the freezer. Gotta make room for the stock!
Nice! What herbs do you use in your stock?

I like sage, pepper, rosemary and a tiny bit of garlic.
__________________

__________________
DampCharcoal is offline   Reply With Quote
Old 02-19-2012, 01:39 PM   #12
Head Chef
 
Join Date: Jul 2008
Posts: 2,344
Spaghetti and Meatballs
Garlic Bread
Fruit for dessert
__________________

__________________
PattY1 is offline   Reply With Quote
Old 02-19-2012, 02:01 PM   #13
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
We had brunch after church, so won't be very hungry. DH will probably want just a salad and that'll do for me,too.
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 02-19-2012, 02:23 PM   #14
Senior Cook
 
Join Date: Feb 2012
Location: Central Kentucky---Where The Bluegrass Meets The Mountains
Posts: 266
Pork Schnitzel with cheesey baked spaetzle.

I've never had baked spaetzle, cheesey or otherwise, RL. But it sounds intriguing.
Care to share the recipe?
__________________
Most people spoil garden things by over-boiling them... if they are overboiled they have neither any sweetness or beauty. Hannah Glasse 1745
HistoricFoodie is offline   Reply With Quote
Old 02-19-2012, 02:36 PM   #15
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Quote:
Originally Posted by HistoricFoodie View Post
Pork Schnitzel with cheesey baked spaetzle.

I've never had baked spaetzle, cheesey or otherwise, RL. But it sounds intriguing.
Care to share the recipe?
I have adapted this from a common recipe that I have come across quite a few times. Basically, I make my spaetzle as normal then, when it is drained I put it back in the pot I just boiled it in, stir in a tblsp butter, about 1/2 cup of shredded cheese, Gruyere or cheddar, or both, and a bit of milk to make it all saucey. Then pour it into an oven proof baking dish and top with a bit more cheese and parsley. Bake for about 20 minutes at 375 until bubbly and brown. Done.
You can add many things if you wish. I see lots of recipes out there with ham and onions, I would think it would be good with brats, or knockwurst, even franks......
__________________
Rocklobster is offline   Reply With Quote
Old 02-19-2012, 02:54 PM   #16
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
lasagna , garlic bread, salad. cake and ice cream for dessert. this is at 2 p.m. for my granddaughter's bday. if i eat anything later, it will probably be popcorn.
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 02-19-2012, 02:59 PM   #17
Senior Cook
 
Hammster's Avatar
 
Join Date: Oct 2010
Location: San Diego, Ca.
Posts: 255
I put some Rancho Gordo Cargamento Cranberry Beans along with turkey stock, water, diced red onion, bell pepper, celery, and garlic and a couple bay leaves and pepper to taste, into the crock pot to cook for a few hours. In the meantime I've made some sausage that has rosemary, nutmeg, s/p, and pistachios in it. I'll make that into mini meatballs and bake them off and then into the pot of beans later along with some red cabbage to ultimately become a soup. I have dough in the bread machine that will be turned into fresh baguettes to enjoy with the soup.
Wine selection is still in the air at this point. DS and his fiance and a long time family friend will be over for dinner.
__________________
¿Como como? Como como como.
Hammster is offline   Reply With Quote
Old 02-19-2012, 04:19 PM   #18
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
Pork shops and stuffing and a salad. Finishing the leftovers from last night's dinner that everyone else had.
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 02-19-2012, 04:28 PM   #19
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,106
Something with the ham I baked earlier today. We already had some for lunch with coleslaw and roasted cauliflower.

Ah! It just came to me. Scalloped potatoes and ham with green onion.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 02-19-2012, 04:42 PM   #20
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Quote:
Originally Posted by DampCharcoal View Post
Nice! What herbs do you use in your stock?

I like sage, pepper, rosemary and a tiny bit of garlic.
Thanks!

The rotisserie chicken was already well seasoned, that's the main reason I included the skin. The only seasonings I added were additional garlic, dried onion and a little oregano.

When Making fresh stock, I use whatever suits my fancy that day. I like to use a good tablespoon of either thyme, oregano or basil. Onions and garlic go in always.

I usually start with a chicken thigh, and remove it when it's cooked but not overdone. If I want a stronger stock, I strip and save the meat, and put the bones and skin back in and simmer, covered for another hour or so.

I don't use rosemary any more. It raises my blood pressure.
__________________

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara 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 01:20 PM.


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