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12-30-2007, 10:11 AM
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#1
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Sous Chef
Join Date: May 2007
Location: USA
Posts: 750
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Sunday Dinner Dec.30
Football so finger foods here.
Ultimate Cajun BBQ Wings
Secret Recipe Meatballs
Cheeses
Salsa , Caso and Chips
__________________
"wok-a wok-a"
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12-30-2007, 10:12 AM
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#2
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Master Chef
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,783
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no idea yet...
it's such a lazy sunday, we might order some pizza or something else....
__________________
LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
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12-30-2007, 10:38 AM
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#3
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Executive Chef
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
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a bit like Cuban style beans and rice here:
except there will be chorizo sausage and liquid smoke in there.
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 Katherine Snow. xx
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12-30-2007, 11:18 AM
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#4
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Sous Chef
Join Date: Oct 2007
Location: Houston TX
Posts: 503
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Inviting a friend for a simple meal
Tomato Salad with Basil-Pine Nut Dressing
Chicken Parmesan
Bulgar-Stuffed Zucchini
Dessert - Roasted Pears
Wine - Of course!
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12-30-2007, 12:15 PM
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#5
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Sous Chef
Join Date: May 2007
Location: USA
Posts: 750
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Quote:
Originally Posted by YT2095
a bit like Cuban style beans and rice here:
except there will be chorizo sausage and liquid smoke in there. |
How good is liquid smoke, right? I love to use it , adds such a depth of flavor. Too much kills a dish but a small sprinkle is impeccable.
__________________
"wok-a wok-a"
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12-30-2007, 12:30 PM
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#6
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Executive Chef
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,698
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Quote:
Originally Posted by BBQ Mikey
Football so finger foods here.
Ultimate Cajun BBQ Wings
Secret Recipe Meatballs
Cheese Salsa , Caso and Chips
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uh, there's no such thing as secret recipe meatballs, now spill the beans right now!  
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
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12-30-2007, 01:00 PM
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#7
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Sous Chef
Join Date: May 2007
Location: USA
Posts: 750
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Cranberry sauce
Heinz Chili Sauce
Garlic Powder
and or onion powder
Cook in crockpot or ontop of stove.
__________________
"wok-a wok-a"
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12-30-2007, 01:15 PM
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#8
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Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
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Football Sunday here too, so left over pork tenderloin sliced thin piled on seeded buns, topped with pepper jack cheese and horsey sauce. Wrapped in foil and put in warm oven. Coleslaw, and chips. Pecan or pumpkin pie for dessert.
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
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12-30-2007, 01:50 PM
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#9
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Chef Extraordinaire
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
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Leftovers... Boy am I sick of turkey!!!!
__________________
Love the life you live!
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12-30-2007, 01:58 PM
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#10
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,276
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Tonight is gnocchi with quattro fromaggio sauce with the option of tomato sauce if anyone doesn't want to completely clog their arteries. Salad to finish the meal. Anyone want to come over? We got a LOT.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix 
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12-30-2007, 02:17 PM
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#11
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Executive Chef
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
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Quote:
Originally Posted by BBQ Mikey
How good is liquid smoke, right? I love to use it , adds such a depth of flavor. Too much kills a dish but a small sprinkle is impeccable.
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well I`m not entirely sure if that`s a rhetorical question or not, but I happen to like it also, and it`s been a "Holy Grail" of mine for a VERY long time, until a kind Lady on here sent me some :)
Then I knew it WAS worth the search for it.
lemme give you a tip for the "Too Much" type accident that may occur, take the lid off the pan or whatever and heat it, you`ll find that Most liquid smokes will go to Nothing in about 20 mins no matter How much you put in by accident (you`r kitchen may smell like it though and next door might call a Fire engine out, but your food will be fine).
I`ll TRY and post a picture of our Actual food tonight (batteries and Memory willing).
__________________
Katherine Snow. xx
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12-30-2007, 04:09 PM
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#12
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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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We are having chicken sausage, mushroom ravioli. I'll either toss it in alfredo or pesto or mix them together for pesto alfredo. :)
Dessert, ah, dessert. It will be chocolate ice cream with sauteed bananas. yummmm! One of my faves.
__________________
"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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12-30-2007, 05:42 PM
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#13
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Senior Cook
Join Date: Oct 2006
Location: Norwalk, Connecticut
Posts: 366
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I baked some breaded pork chops and served them with canellini beans cooked in chicken broth, garlic, parmesan and escarole, that's all for me, but also made dinner rolls & butter for DH.
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Finally reached my goal weight- 120 lbs- & never going back!
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12-30-2007, 05:46 PM
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#14
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Master Chef
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
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The ground beef thread the other day gave me a hankering for Mexican Stuffed Shells. So, that is what I am having for dinner probably with a side of salad. For dessert a piece of the apple tart that my mom and I made the other day. What I really want for dessert is the chocolate cake that is sitting on the counter, but that is for a party tomorrow. Do you think they will notice that a piece is missing?
__________________
Do what you can, with what you have, where you are.
Theodore Roosevelt
26th president of US (1858 - 1919)
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12-30-2007, 05:54 PM
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#15
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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: 16,286
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Mostaccioli baked with sauteed Italian sausage, spaghetti sauce, ricotta/mozzarella and Romano cheese. Spinach salad on the side and Christmas cookies and homemade fudge for dessert.
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"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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12-30-2007, 06:13 PM
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#16
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Executive Chef
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,698
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something salmon, maybe a remoulade sauce over it, and rice au gratin, with baby arugula and bacon dressing with mushrooms/mandarine orange segments/red onions/cashews, latte after dinner with cookies.
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
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12-30-2007, 06:48 PM
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#17
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Sous Chef
Join Date: Oct 2007
Posts: 808
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Quote:
Originally Posted by BBQ Mikey
How good is liquid smoke, right? I love to use it , adds such a depth of flavor. Too much kills a dish but a small sprinkle is impeccable.
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Depends on the smoke I guess. The old stuff I used by the drop. That is all gone now, and the new stuff I use by the tablespoon.
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12-30-2007, 08:16 PM
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#18
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Chef Extraordinaire
Join Date: Nov 2007
Location: MN
Posts: 11,488
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Home made Cream of Chicken and Wild Rice soup.
I wish it wasn't so filling so I could taste it some more!
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Not that there's anything wrong with that.....
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12-30-2007, 08:41 PM
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#19
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Chef Extraordinaire
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
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Change of plans... Paul wanted pizza so.... he made the crust and I made the sauce.
I'm having grilled onions, mushrooms and cheese.
He's having raw onions, raw tomatoes, ground beef, pepperonii, olives and cheese.
Yummmmy!
__________________
Love the life you live!
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12-30-2007, 08:49 PM
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#20
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Master Chef
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
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Quote:
Originally Posted by pdswife
Leftovers... Boy am I sick of turkey!!!!
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Sounds like it is time to put the leftover turkey in the freezer to make soup with later. I feel the same about ham. I still have a good size piece that is going to be retired to the freezer shortly. I have had about enough ham sandwiches and scrambled eggs with ham, etc.
__________________
Do what you can, with what you have, where you are.
Theodore Roosevelt
26th president of US (1858 - 1919)
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