I've got a pile of short ribs braising in the oven right now. We'll serve them with tagliatelle and a big salad. I didn't make any dessert so its ice cream if anyone wants something sweet.
Sunday Dinner - Mar 23/14
- Thread starter Alix
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Rocket_J_Dawg
Sous Chef
I made my version of Shepherds Pie. Or maybe it was Cottage Pie. Anyway, ground beef, condensed tomato soup, onions, garlic, peas, a couple of squinches of Worcestershire topped with mash.
Mad Cook
Master Chef
Gammon and parsley sauce, roast potatoes (cheated - they were frozen) and braised red cabbage (also frozen but home-made)
Followed by plain yoghourt and red grapes.
Glass of wine.
Followed by plain yoghourt and red grapes.
Glass of wine.
Mad Cook
Master Chef
Call it what you like. Some people say cottage is made with beef and shepherd's is made with lamb but it's a fairly recent differentiation.
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CarolPa
Executive Chef
After all the talk about stuffed cabbage rolls, I had to make them.
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,928
Roast eye round, steamed fresh baby spinach, baked potato and burgundy pan gravy.
Strawberry shortcake (fresh berries, fresh whipped cream and choice of chocolate or regular sponge cake cups) for dessert.
Strawberry shortcake (fresh berries, fresh whipped cream and choice of chocolate or regular sponge cake cups) for dessert.
Steve Kroll
Wine Guy
Yesterday was Mrs. K's birthday, but we didn't celebrate until tonight. I asked where she wanted to go for her birthday dinner and and the response was "Let's stay home and have Italian finger foods". So I made up some antipasto platters with various cured meats, cheeses, olives, bruschetta, roasted veggies and a tortellini salad. We're washing it down with a top-notch bottle of Chianti.
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msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,928
YUM Steve! 
Whiskadoodle
Executive Chef
Cooked up some Mexican Rice, a can of Rotel and burger. I tried to make just a little, but a little this a little that, some onion, garlic, cumin, more spices and pretty soon... Tomorrow's dinner presents itself before today's dinner is out of the oven. Today it's Stuffed Bell Peppers. I think tomorrow it's chipotle style burritos... with sliced peppers.
I bought some 3 bean salad at the deli and spiffed with some sliced cuke and baby tomatoes for a side dish.
I bought some 3 bean salad at the deli and spiffed with some sliced cuke and baby tomatoes for a side dish.
Somebunny
Executive Chef
Looks delicious Steve! Hmmm...my birthday is in November....Just sayin'!?
We are having Taco Salad tonight, requested by DH. Easy dinner.
We are having Taco Salad tonight, requested by DH. Easy dinner.
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Whiskadoodle
Executive Chef
Nice spread Steve. Mrs K is a wise woman. Congratulations on her birthday.
GotGarlic
Chef Extraordinaire
I made a new recipe tonight - balsamic beef stew. It's a basic beef stew finished with balsamic vinegar. I served it with ciabatta rolls and a green salad. Very good!
Made a big pot of white beans and served them with hot cornbread and butter. Washed it down with iced tea. Had Strawberry-Lemonade Layer Cake for dessert. Boy, was the cake good. It came from the April 2014 issue of Southern Living magazine. A real keeper!!!!
Rocket_J_Dawg
Sous Chef
Nice looking meal Steve. I showed Mrs D and she said it reminded her of home. Wish Mrs K a happy birthday.
Steve Kroll
Wine Guy
Thanks guys!
Andy M.
Certified Pretend Chef
I came across an ancient (for me) recipe from when I first started cooking and decided to try it again. It wasn't half bad.
We had pork tenderloin medallions with sesame and hoi sin with snow pea pods served over rice.
We had pork tenderloin medallions with sesame and hoi sin with snow pea pods served over rice.
Cooking Goddess
Chef Extraordinaire
What a very nice birthday spread for your lovely bride Steve. Now will someone please message me directions to The Husband Store? I'd like to trade in my "Himself" model on the definitely improved "Steve Kroll" model. Thanks!
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I thought we'd never run out of leftovers!
However, finished up the last of the never-ending crock pot of beans and sausage tonight. We might get hungry a bit later. If so, I'll happily make grilled cheese sandwiches...after Cosmos.
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I thought we'd never run out of leftovers!
However, finished up the last of the never-ending crock pot of beans and sausage tonight. We might get hungry a bit later. If so, I'll happily make grilled cheese sandwiches...after Cosmos.
Andy M.
Certified Pretend Chef
Yesterday was Mrs. K's birthday, but we didn't celebrate until tonight. I asked where she wanted to go for her birthday dinner and and the response was "Let's stay home and have Italian finger foods". So I made up some antipasto platters with various cured meats, cheeses, olives, bruschetta, roasted veggies and a tortellini salad. We're washing it down with a top-notch bottle of Chianti.
Steve, great idea for a special meal. Thanks for prodding my creativity.
