Dinner, Sunday March 9
- Thread starter amber
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
YT2095
Executive Chef
Scallop potatoes with breaded Cod and a dash of lemon juice.
corazon
Executive Chef
dh is working, so I don't have a clue what I'll make. I'm making a big breakfast tomorrow that I will need to start on tonight, so dinner might be eggs and hashbrowns.
redkitty
Executive Chef
The boy made an amazing meal for his father, Cider Sausage Casserole served over mashed potatoes with steamed broccoli. It smells so wonderful!
I'm having veggie soup.
I'm having veggie soup.
It came out so well earlier this week that I'm doing it again... country pork ribs and roasted potatoes in the pressure cooker.
After moving snow around for another six hours straight, I'm in no mood to try something untried or that takes any more than a minimal amount of effort. But I'm hungry!
After moving snow around for another six hours straight, I'm in no mood to try something untried or that takes any more than a minimal amount of effort. But I'm hungry!
bethzaring
Master Chef
leftovers
; oven baked pork chops and brown rice caserole, oven roasted sweet potatoes and NY Times ww bread. Good thing I was planning leftovers tonight. When we got back to the house from sled riding, we discovered the water pressure was way low. So dh is replacing the submersible pump, which means the water is off for a few hours. Darn, can't do any cleaning
; oven baked pork chops and brown rice caserole, oven roasted sweet potatoes and NY Times ww bread. Good thing I was planning leftovers tonight. When we got back to the house from sled riding, we discovered the water pressure was way low. So dh is replacing the submersible pump, which means the water is off for a few hours. Darn, can't do any cleaningshortchef
Senior Cook
Roast chicken with ramps and potatoes, in a wine broth. Glad I froze some ramps from last year!
Barb L.
Master Chef
Tonight will be making goulash, salad and garlic bread.
kitchenelf
Chef Extraordinaire
Your best bet is to do a Google search - I say that only because you will get to see some history along with recipes.
I can't decide what I'm having for dinner - it could be:
fish stew
sauteed tilapia - breaded or not, can't decide
15-bean soup
whatever I decide I will have to go to the store to get the remainder of ingredients
Pacanis - I knew you'd be hooked!!!!!
karenlyn
Senior Cook
Chili dogs with the leftover chili from Friday's dinner. So much for the diet. I did go easy on the cheese with mine. Do I get credit for that?
I finally put that chicken in I was going to cook Saturday. It hasn't been in 15 minutes and the smell is driving me crazy. I think its the fennel and the wine. If it tastes half as good as it smells.......
OK, dinner is over, I'm stuffed. I oven braised the chicken in white wine and seasonings with fennel, golden potatoes and carrots. I started by adding basil/dried tomato olive oil in the roaster instead of a non-stick spray. I buttered the chicken so the top would brown nicely and I like the flavor. After buttering I added my spices(mixed various spices I like). Then put a couple of cups of dry white into the roaster, same amount of water.
When it was done I took the broth in the pan and boiled it down a bit, then added some corn starch dissolved in milk and brought that to a boil to slightly thicken the sauce.
Wow, the top skin, nice and crisp, the meat moist, flavorful and the fennel, veggies... outstanding.
OK, dinner is over, I'm stuffed. I oven braised the chicken in white wine and seasonings with fennel, golden potatoes and carrots. I started by adding basil/dried tomato olive oil in the roaster instead of a non-stick spray. I buttered the chicken so the top would brown nicely and I like the flavor. After buttering I added my spices(mixed various spices I like). Then put a couple of cups of dry white into the roaster, same amount of water.
When it was done I took the broth in the pan and boiled it down a bit, then added some corn starch dissolved in milk and brought that to a boil to slightly thicken the sauce.
Wow, the top skin, nice and crisp, the meat moist, flavorful and the fennel, veggies... outstanding.
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shortchef
Senior Cook
They are also known as wild leeks. Found in woodlands in the south (and close to me in WV) they taste like a cross between onions and garlic. Eat them raw and you stink for two days. My recipe calls for roasting the bottoms and simmering the tops in a wine/chicken stock mix. Google "ramps" and you will learn a lot!
LEFSElover
Executive Chef
Don't know as I am not hungry so nothing is captivating to my senses right now. Later, I'll decide.
You betcha!
I'm having a hard time holding off cooking dinner already I am looking forward so much.
abjcooking
Head Chef
Southern Home-Made Chicken and Dumplings. For a pre-dinner I fixed croissant sandwiches with ham and cheese.
I am making pork chops with a mushroom ragu, smashed potatoes, steamed snap peas and a caprese salad. I will be having everything except the chop, of course, and I use my veggie stock for the potatoes and ragu.
gingerlaurie
Assistant Cook
Baked a chicken, and served my girls and I hot chicken sandwiches with gravy and steamed veggies.
Comfort food.
Comfort food.
