I just arrived home from an overnight stay at my younger brother's house, so I have no idea what I want for dinner tonight. What is everyone else having? Maybe y'all will inspire me.
Ides of March - What are you having for dinner?
- Thread starter Katie H
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Vanilla Bean
Master Chef
Hi Katie!
I don't have any idea. We are going over to my BF's aunt's house for dinner to celebrate his birthday, which was yesterday. I'll let ya know later.
I don't have any idea. We are going over to my BF's aunt's house for dinner to celebrate his birthday, which was yesterday. I'll let ya know later.
Constance
Master Chef
Kim's fixing bacon and French toast right now. Tonight we'll probably just have a sandwich.
I am hoping to do an Irish boiled dinner but I found out the corned beef I bought yesterday (I am cheating with a boil in bag type - they are really good) is expired so it depends if I can get to the store to get another one. Since we eat our big meal at 1 pm and it is 10:30 right now, I have to hustle!
If I don't do it today I will do it for sure on Tuesday. Considering it is the "Ides" maybe I should just do a big Caesar Salad!
If I don't do it today I will do it for sure on Tuesday. Considering it is the "Ides" maybe I should just do a big Caesar Salad!
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Flourgirl
Senior Cook
No inspiration here...we're having fend-for-yourself for dinner.
mike in brooklyn
Senior Cook
Curried red lentil stew with
tomato, zucchini, mushrooms, cabbage
seasoned with cinnamon, turmeric, ginger, garlic,
coriander, cumin, Javin curry powder and thickened
with Bulgar wheat.
tomato, zucchini, mushrooms, cabbage
seasoned with cinnamon, turmeric, ginger, garlic,
coriander, cumin, Javin curry powder and thickened
with Bulgar wheat.
Uncle Bob
Chef Extraordinaire
Sunday dinner was Chied Fricken, Smashed Tators, Gravy/Butter, Pink-eye Purple Hulls, Squash casserole, Cornbread muffins, and Coconut Pie....Supper tonight will be a Killer pimento & cheese spread I made yesterday morning...It should be "ripe" by tonight.......
OP
OP
Oh, Uncle Bob, I love pimiento and cheese spread. How do you make yours? Please share your recipe.
BreezyCooking
Washing Up
We're going Chinese tonight. Market had a terrific sale on nice large wild-caught Gulf shrimp, so I'm making "Shrimp with Lobster Sauce" over Jasmine Rice.
Uncle Bob
Chef Extraordinaire
'
I wing-it every time Miss Katie....This one was...and I'm guessing...
2 Cups Grated Extra Sharp Cheddar...
1 Cup Pepper Jack...
1 8 oz Cup Sour Cream.....
4 Oz Jar Pimento....
Salt, Pepper, Garlic Powder.....
Mix and let it "ripen" (garlic) for 24 hours...
Enjoy!
PS....Nope --- No Mayo!
PSS....Makes a killer "Grilled Cheese"
Andy M.
Certified Pretend Chef
I'm making a recipe from Giada DiLaurentiis for Short Ribs with Tagliatelle. The market didn't have short ribs so I'm using chuck roast.
Me too Please!!!!!!
OP
OP
'
I wing-it every time Miss Katie....This one was...and I'm guessing...
2 Cups Grated Extra Sharp Cheddar...
1 Cup Pepper Jack...
1 8 oz Cup Sour Cream.....
4 Oz Jar Pimento....
Salt, Pepper, Garlic Powder.....
Mix and let it "ripen" (garlic) for 24 hours...
Enjoy!
PS....Nope --- No Mayo!
PSS....Makes a killer "Grilled Cheese"
Sounds devine.
Do you drain the pimiento?
Well, it started to snow so I didn't get out to exchange the corned beef so we will have it on St. Patty's day. Instead we had my version of those muffin egg sandwiches from a certain burger joint - only I use my homemade sausage patties. I made my own hashbrowns too!
Supper will be whatever Dad and I feel like at the time.
Supper will be whatever Dad and I feel like at the time.
Uncle Bob
Chef Extraordinaire
Nope...Just open her up and dump it in...pimento... juice and all....
OP
OP
Okey, dokey.
Scotch
Head Chef
What the devil are "pink eyed purple hulls"?
Scotch
Head Chef
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