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03-15-2007, 03:13 PM
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#21
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Chef Extraordinaire
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
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Venison, I think. Or leftover chicken noodle soup.
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Love the life you live!
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03-15-2007, 03:24 PM
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#22
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Master Chef
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,627
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Quote:
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Originally Posted by kitchenelf
Enjoy all those carrots!!!! I've got a recipe somewhere around here (I feel sure it's on the "net" too, for a casserole using grated carrots, maybe some cream, and horseradish - I can't remember what else is in there right now.
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Hey Elf, I googled, grated carrots, cream, and horseradish and really only came up with one recipe, for Carrot Apple Horseradish Salad. I have everything but the apples, so thought I would sub MORE carrots  . But you thought your recipe was a casserole? 
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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
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03-15-2007, 05:21 PM
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#23
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,276
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I'm FINALLY going to get my lasagna tonight. AHHHHH! There will also be a salad, (feeling caesarish tonight) and some bread. Dessert will be ice cream MAPLE WALNUT! WOOHOO!
I started drooling reading through this thread, it all sounds fantastic. I think tomorrow I'm going to do something with my little zucchinis I found at the store. Mmmmmmmmmmmmm. (European folks, are those called courgettes over there? And aubergines are what we call eggplant right? Purply upside down lightbulb shaped thingies?)
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix 
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03-15-2007, 06:28 PM
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#24
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Assistant Cook
Join Date: Mar 2007
Location: United States
Posts: 41
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Nothing fancy...
lean turkey, cheese, mustard and mayo on sweet Italian bread.
~Ali
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03-15-2007, 06:59 PM
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#25
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Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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Tonight's dinner was a big hit!! : )
I pounded some boneless skinless chicken breasts extra thin, then rolled them up with some local fresh goat cheese & some fresh basil leaves. Then sauteed them up in extra-virgin olive oil.
Served them with a side of lovely fresh "Bright Lights" Swiss Chard, first blanched, then sauteed with lots of roughly chopped garlic & extra-virgin olive oil.
Husband scraped up every little bit, as did I. : )
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03-15-2007, 08:20 PM
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#26
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Executive Chef
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
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Quote:
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Originally Posted by redkitty
cute!
Guess what my dinner is tonight??? Guess??!?!
My last box of Annies Mac & Cheese that I brought home from Trader Joes on my last visit home. :(
Boo hoo.
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I was thinking about having Annie's m&c myself.
__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." https://aidancallum.blogspot.com/
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03-15-2007, 08:23 PM
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#27
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Executive Chef
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
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Roasted buffalo chicken sausages with yukon potatoes, tossed with red pepper strips and shallots.
Salad with crumbles of bleu and candied walnuts
chessmen cookies and tea for dessert.
(I am soooooooooo ready for my cocktail  )
__________________
How can we sleep while our beds are burning???
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03-15-2007, 08:25 PM
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#28
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Executive Chef
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
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refried beans, over easy eggs with covered with hot sauce and flour tortillas
VeraBlue,
I'm drooling with your dinner. And yes, what are chessmen cookies BTW?
__________________
Dina 
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
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03-15-2007, 08:30 PM
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#29
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,484
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Quote:
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Originally Posted by VeraBlue
chessmen cookies and tea for dessert.
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Pray tell, Vera, what are chessmen cookies?
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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03-15-2007, 08:54 PM
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#30
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Senior Cook
Join Date: Jul 2006
Location: Lake Jackson, Texas
Posts: 119
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I made a beef bottom round roast with carrots, red potatoes, and onions. I cooked it for about 4 hours. The house smelled so good. I made rice and cornbread to go along with it.
__________________
GROCERY LIST: What you spend half an hour writing, then forget to take with you to the store.
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03-15-2007, 09:01 PM
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#31
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Master Chef
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,674
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tapas- crab rangoons, soups, lamb, musssels siam, lemongrass martini, dumplings, etcetera, then drinks. delicious.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
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03-15-2007, 09:25 PM
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#32
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Chef Extraordinaire
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,263
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Quote:
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Originally Posted by corazon
Aidan just told me he wants chocolate rice casserole for dinner 
He says you just put some chocolate in there and some cheese.
I don't have a clue what we'll really be having. I feel like noodles. What I'd like is some thai food. |
Lol Cora. That's so cute .
I had a couple slices of cheese pizza with onions.
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03-15-2007, 09:41 PM
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#33
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Senior Cook
Join Date: Sep 2005
Location: British Columbia,Canada
Posts: 211
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home alone with the young one.so i did a very simple dinner. burgers(no bun) tortellini with a tomatoe sauce and corn.and milk. He liked everything but the corn..
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03-15-2007, 10:05 PM
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#34
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Head Chef
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,191
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Quote:
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Originally Posted by Barb L.
Yum ! when's dinner, my favorite !!
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Dinner is any time you make it down south here Barb
Tonight was my 1st asparagus of the season, (don't know where it came from) but it was great! I think the tag on the asparagus had Dole printed on it. I can't wait till real tamaters show up
__________________
"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
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03-15-2007, 10:16 PM
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#35
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Head Chef
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,191
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Quote:
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Originally Posted by BreezyCooking
Tonight's dinner was a big hit!! : )
I pounded some boneless skinless chicken breasts extra thin, then rolled them up with some local fresh goat cheese & some fresh basil leaves. Then sauteed them up in extra-virgin olive oil.
Served them with a side of lovely fresh "Bright Lights" Swiss Chard, first blanched, then sauteed with lots of roughly chopped garlic & extra-virgin olive oil.
Husband scraped up every little bit, as did I. : )
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I've got to try those "Bright Lights" Breeze.
Are they served hot or at room temp?
__________________
"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
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03-16-2007, 08:48 AM
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#36
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Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
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I think chessmen cookies are Girl Scout shortbread cookies.
__________________
I can resist anything, but temptation. Oscar Wilde
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03-16-2007, 09:55 AM
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#37
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Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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JohnL - "Bright Lights" Swiss Chard is great no matter how you use it. I grow it every year in the garden, but also buy it when the local market has nice big fresh bunches. I just can't resist it, & it's SO good for you. There's nothing I love better than variety in my vegetables.
Anyway, I've always served it hot. I bring a pot of water to a boil & add the chopped stems for about 5 minutes (the stems take longer to cook then the leaves). After 5 minutes, I add the leaves, & after just a couple of minutes pour the whole shebang into a colander. I then just heat some extra-virgin olive oil, add all the blanched chard, along with several cloves of roughly chopped garlic, a little salt, & sometimes some crushed red pepper flakes. Absolutely delicious, & pairs well with both chicken & fish dishes.
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03-16-2007, 02:27 PM
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#38
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Head Chef
Join Date: Aug 2006
Location: Southern California
Posts: 2,038
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Thursday I ordered Pizza in and I got two of the individual Pan Pizzas with double cheese and an order of Baked Cinnanon Sticks.
The little pizzas were very salty and I was up all night drinking water.
The next time I want to order in I think I will have Chinese.
__________________
Jill and Jolie
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03-16-2007, 02:34 PM
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#39
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Executive Chef
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
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Quote:
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Originally Posted by Katie E
Pray tell, Vera, what are chessmen cookies?
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Hi to you and Dina..sorry for the delay...
Chessman cookies are a shortbread cookie with a hint of a glaze on them, enough to make the shiny. Positively decadent in their plainness..
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How can we sleep while our beds are burning???
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