Andy M.
Certified Pretend Chef
We're having chicken parm over spaghetti.
What's For Dinner Sat. 4/7/12?
- Thread starter Andy M.
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Dawgluver
Chef Extraordinaire
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Seared tuna steaks and scalloped taters. Something with carrots.
Kayelle
Chef Extraordinaire
We're having those delicious little loin lamb chops from Costco, roasted asparagus with potatoes, drizzled with olive oil and seasonings.
Carrots sound good with this meal Dawg. What's your favorite way to cook carrots?
Carrots sound good with this meal Dawg. What's your favorite way to cook carrots?
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justplainbill
Executive Chef
New England clam chowder and steamed California asparagus.
FluffyAngel
Senior Cook
Cabbage, cornbread, sliced maters, sliced onions, & don't know what else. Maybe sliced Cheddar. Hmmm... wish I had some stew beef or corned beef to go with. Or meatloaf makings. Oh well. It will still be good.
Dawgluver
Chef Extraordinaire
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Kayelle said:
Am thinking ginger and OJ glaze. Huh. We're out of OJ. So maybe lime juice.
I am so envious of your lamb chops, Kayelle! Last time we were at Costco (many miles from us visiting the rels) I looked for them per your recommendation, and didn't see them.
How do you make your carrots?
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powerplantop
Executive Chef
we had a really late lunch so we will just snack for dinner.
Crawfish and Shrimp by powerplantop, on Flickr
Crawfish and Shrimp by powerplantop, on Flickr
Dawgluver
Chef Extraordinaire
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powerplantop said:
Oooohhh. Now THAT'S a snack, PPO! Yummm!
I'm tired so we're going to have taco salad tonight.
jabbur
Master Chef
I'm fixin' to fix chicken alfredo for the first time. I've got the chicken, cream, parm, butter, and broccoli. I'll serve it over penne pasta.
FluffyAngel
Senior Cook
FluffyAngel said:
Add red beans & rice.
Sausage gravy over cornbread with hard boiled egg yoke sprinkled on top with a dash or two of cayenne for more color.
YUMMY! That's what I had last night (Frogmore Stew), except w/o the crawfish.
we had a really late lunch so we will just snack for dinner.
Crawfish and Shrimp by powerplantop, on Flickr
powerplantop
Executive Chef
It was 10 lbs crawfish and 2 lbs shrimp for the 4 of us. It will hold us over for a bit. I will clean out the fridge latter and make some tacos.
powerplantop
Executive Chef
The crawfish is the best part and I had to have some before I head out again. The price is still kind of high but worth it.
We're scrounging tonight. I should try to think of something for tomorrow night now, when i have plenty of time to defrost something.
Steve Kroll
Wine Guy
We had our family easter dinner today. I am in need of a nap.
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We had our family easter dinner today. I am in need of a nap.
Oh my
That looks scrumptious. Is one of those platters of meat lamb? Is that all wine that you made?
jabbur
Master Chef
Well, my chicken alfredo came out fairly good. I did a double batch of sauce. Not knowing how much it would be, I didn't have quite enough chicken. I'll know to increase the meat next time. It was a little thinner than I expected so I may replace some of the butter with marscapone (sp?) cheese next time to see if that thickens it up any. I added a little cinnamon (no nutmeg in the cupboard) and the flavor was really good.
buckytom
Chef Extraordinaire
wow steve! nice spread.
i grilled some chuck tender steaks today. whoever said they were the next best thing to beef tenderloin must havey been joking. they were good, but nowhere near as good as filet mignon. they tasted good but were relatively tough.
i'll go for a ny strip or ribeye next time, or just break down and pay the $15/lb for tenderloin.
i grilled some chuck tender steaks today. whoever said they were the next best thing to beef tenderloin must havey been joking. they were good, but nowhere near as good as filet mignon. they tasted good but were relatively tough.
i'll go for a ny strip or ribeye next time, or just break down and pay the $15/lb for tenderloin.
