"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-16-2008, 11:01 AM   #1
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Dinner, Sunday March 16th

Going to grill teriyaki marinated shrimp and patio stks, buttered corn, fries and tossed salad. Makeing a butterscotch cream cheese pie for dessert.

__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 03-16-2008, 11:02 AM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Corned beef and cabbage for us tonight.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-16-2008, 11:10 AM   #3
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
Send a message via MSN to YT2095
Roast Chicken and Spring greens (like Collard) with Sage/Onion stuffing and plenty gravy :)
__________________
Katherine Snow. xx
YT2095 is offline   Reply With Quote
Old 03-16-2008, 11:43 AM   #4
Senior Cook
 
Flourgirl's Avatar
 
Join Date: Oct 2006
Location: Norwalk, Connecticut
Posts: 366
I'm making chicken pot pies, but keeping it simple by using frozen puff pastry for the crust. Some Girl Scout cookies for dessert.
__________________
Finally reached my goal weight- 120 lbs- & never going back!
Flourgirl is offline   Reply With Quote
Old 03-16-2008, 12:21 PM   #5
Senior Cook
 
~emz~'s Avatar
 
Join Date: Apr 2006
Posts: 104
Tonight we are having a shrimp, chicken and mushroom stirfry and I might make a bread pudding for dessert.
__________________
Gone. Like yesterday is gone.
~emz~ is offline   Reply With Quote
Old 03-16-2008, 12:27 PM   #6
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
No cooking, just taking an appy to my sons house..His baby is 13 today...boy does time fly by..Taking a platter of shrimp and cocktail sauce and one of my Italian meats and cheeses rolled in bread dough and baked.

kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 03-16-2008, 01:30 PM   #7
Assistant Cook
 
Join Date: Mar 2008
Location: New York
Posts: 11
We are going to my SIL house to celebrate her son's 10th birthday and my son's 16 birthday. She is making a traditional St. Patrick's Day Irish dinner of corned beef, cabbage and potatoes. My husband and kids are not thrilled.
Sunrise is offline   Reply With Quote
Old 03-16-2008, 01:50 PM   #8
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,309
Quote:
Originally Posted by YT2095 View Post
Roast Chicken and Spring greens (like Collard) with Sage/Onion stuffing and plenty gravy :)
yt, what do you mean by gravy, what is in it and how do you make it and why is there always lots of it?

this week we need to be eating ricotta cheese. I am clearing out the freezer of last years ricotta cheese. So on the menu this week will be cheese crepes. This will also be an opportunity to use some of the canned lasagna sauce.
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 03-16-2008, 02:12 PM   #9
Head Chef
 
abjcooking's Avatar
 
Join Date: Sep 2004
Location: New York
Posts: 1,460
spaghetti and garlic bread
__________________
Go Sooners
abjcooking is offline   Reply With Quote
Old 03-16-2008, 02:30 PM   #10
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
Send a message via MSN to YT2095
Quote:
Originally Posted by bethzaring View Post
yt, what do you mean by gravy, what is in it and how do you make it and why is there always lots of it?
I`ll confess to being somewhat surprised at this question, but I can appreciate that not Everyone makes it.

simply it`s the stock taken from the roasted meat and then you add the water that the veg was cooked in and thicken it with starch or flour.
this then gets poured onto the food.

it`s nice if you have potatoes too, coz you can mash them up with your fork and mix it with the gravy *YUMMY*

but don`t do this at resteraunts it`s considered rude/impolite.
__________________
Katherine Snow. xx
YT2095 is offline   Reply With Quote
Old 03-16-2008, 02:43 PM   #11
Head Chef
 
Join Date: May 2007
Location: VA
Posts: 1,218
baby back ribs and a meatloaf on the smoker ..
will also throw some keilbasa on there soon ..
corn on the cob and potato salad ...
man am i going to be full ...
love2"Q" is offline   Reply With Quote
Old 03-16-2008, 03:23 PM   #12
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
Today we made green bagels at work. They didn't sell that great so I brought a few home to make bagel pizzas on. The kids can't wait!
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 03-16-2008, 03:28 PM   #13
Senior Cook
 
Join Date: Feb 2008
Location: Sarasota County, FL
Posts: 141
Yesterday I cooked two beef roasts in the crock pot; seasoned them with onions, garlic, sherry and beef stock. Today I have been in the kitchen assembling a great big pot of vegetable beef soup. We will have a big bowl of that with garlic cheese bread, fruit salad for dessert. Yum!
shortchef is offline   Reply With Quote
Old 03-16-2008, 03:40 PM   #14
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,309
Quote:
Originally Posted by YT2095 View Post
I`ll confess to being somewhat surprised at this question, but I can appreciate that not Everyone makes it.
Thanks!

Mainly I was making sure you Brits are calling gravy what us'ens call gravy. And we do.
And seemed like I could not always find a source for your gravy fixin's in some of your meals. It has been something I had been meaning to ask you, so I did.
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 03-16-2008, 03:46 PM   #15
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,697
Quote:
Originally Posted by Barb L. View Post
Going to grill teriyaki marinated shrimp and patio stks, buttered corn, fries and tossed salad. Makeing a butterscotch cream cheese pie for dessert.
^^^^^^^^^^^^^^^^^^^ oh good^^^^^^^^^^^^
cause I'm coming over
Oh, but just in case I'm not invited I'll have sushi again, I think I'm on a kick, yep, I am, and Poutine from FritzFrize
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 03-16-2008, 04:03 PM   #16
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
Either that chicken picatta that I've been thinking about
or
eggs Benedict.

Just waiting for Paul to make up his mind....
__________________
Love the life you live!
pdswife is offline   Reply With Quote
Old 03-16-2008, 04:03 PM   #17
Cooking Links Contest Winner
 
shannon in KS's Avatar
 
Join Date: Oct 2005
Location: Wamego, KS
Posts: 1,196
Send a message via Yahoo to shannon in KS
out to eat for us, and grocery shopping!!!
__________________
~ Shannon

shannon in KS is offline   Reply With Quote
Old 03-16-2008, 04:07 PM   #18
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
BBQ chicken Pizza. One of my specialties.
__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 03-16-2008, 04:23 PM   #19
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,769
I'm making rosemary roasted chicken legs with my first homemade macaroni and cheese and roasted asparagus.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 03-16-2008, 04:38 PM   #20
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: 16,142
Seared sea scallops in a white wine cream sauce with peas, served over noodles. Rum-raisin rice pudding for dessert.
__________________
"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
Reply

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




All times are GMT -5. The time now is 10:25 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.