"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-14-2005, 12:41 PM   #21
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
Lugaru, I'd be happy to leave my chicken & rice stew with hubby & join you for dinner! That sounds really good!!
__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 02-14-2005, 01:02 PM   #22
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by Lugaru
Quote:
Originally Posted by masteraznchefjr
no one to cook for :( last year was memorable though
Likewise it's my first solo valentines day in a WHILE (even the roomies are out) so Im making a specialty of mine that will help me forget my romantic woes and get some fire back into my heart... CHIPOTLE MEATBALLS. This, with lot's of potatoes, some soft boiled eggs and so on served over rice. Well, gonna get started on the prep right now!
And did you think you could just post that without offering the recipe?? I think NOT (oh, that was my ever-so-kind way of asking for the recipe)
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 02-14-2005, 01:04 PM   #23
Sous Chef
 
Lugaru's Avatar
 
Join Date: Dec 2004
Location: Body: Boston Heart: Mexico
Posts: 857
Send a message via AIM to Lugaru
Quote:
Originally Posted by kitchenelf
Quote:
Originally Posted by Lugaru
Quote:
Originally Posted by masteraznchefjr
no one to cook for :( last year was memorable though
Likewise it's my first solo valentines day in a WHILE (even the roomies are out) so Im making a specialty of mine that will help me forget my romantic woes and get some fire back into my heart... CHIPOTLE MEATBALLS. This, with lot's of potatoes, some soft boiled eggs and so on served over rice. Well, gonna get started on the prep right now!
And did you think you could just post that without offering the recipe?? I think NOT (oh, that was my ever-so-kind way of asking for the recipe)
Im gonna figure out the proportions while I cook this and post it under beef in about an hour. (I would normally put it under ethnic but every one eats chipotle in the US now). That way no one has to leave any one
__________________
My english, she's not so good... I meant to say I did it with the malice of forethought.
THE CONNOISSEURS
Lugaru is offline   Reply With Quote
Old 02-14-2005, 01:06 PM   #24
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Thanks!!!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 02-14-2005, 01:11 PM   #25
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Here's what I'm doing for dessert - but there's a question with it - can anyone help?? Chocolate Cobbler
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 02-14-2005, 01:16 PM   #26
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
I wish there were a golden rule! If there is one I don't know it. But it does depend on the size of the ramekins you're planning on using. Are you thinking 8 oz ones? Depending on the size of the ramekins, I'd start checking at 20 minutes and I'd guesstimate that your total bake time will be 30-40, tops.

Have you made this recipe before? I'm thinking that if you have, you'll be able to know what you're watching for in terms of doneness (when the cake is "firm", per your recipe).

This sounds delish--I'm copying and pasting, too!
__________________
-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 02-14-2005, 01:18 PM   #27
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
Orange glazed ham
mashed ginger sweet potatoes
corn
Raine is offline   Reply With Quote
Old 02-14-2005, 01:20 PM   #28
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Thanks for the tips PA - no, I've never made this recipe - I know they say you can't use the toothpick method to check doneness but I'm sure I can be careful and check the cake part anyway. Rainee said the same thing you did - I'll be checking at about 20 minutes to see how things are progressing.

Yes, the ramekins will be 8 oz. ramekins. I've got a bunch but I just don't know if I want to make ALL of it that way.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 02-14-2005, 01:29 PM   #29
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
OK, everything is as follows:

Tuna Tartare
GB's Greek Cucumber Salad with a lettuce mix for our salad
Wildfire Horseradish Crusted Pork Chops
Dauphinoise
Kansasgirl's Peas with Rosemary and Pine Nuts
Chocolate Cobbler

Will probably start with Champagne
Buttery chardonnay with dinner
Red dessert sparkling wine with dessert or red sparkling wine that is not a dessert wine - can't decide yet.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 02-14-2005, 01:31 PM   #30
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
Quote:
Originally Posted by Lugaru
Quote:
Originally Posted by kitchenelf
Quote:
Originally Posted by Lugaru
Quote:
Originally Posted by masteraznchefjr
no one to cook for :( last year was memorable though
Likewise it's my first solo valentines day in a WHILE (even the roomies are out) so Im making a specialty of mine that will help me forget my romantic woes and get some fire back into my heart... CHIPOTLE MEATBALLS. This, with lot's of potatoes, some soft boiled eggs and so on served over rice. Well, gonna get started on the prep right now!
And did you think you could just post that without offering the recipe?? I think NOT (oh, that was my ever-so-kind way of asking for the recipe)
Im gonna figure out the proportions while I cook this and post it under beef in about an hour. (I would normally put it under ethnic but every one eats chipotle in the US now). That way no one has to leave any one
Lugaru, I'm looking forward to that recipe too!
__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 02-14-2005, 01:32 PM   #31
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
Wow, Elf--that's quite a meal! You have one lucky hubby! :D
__________________
-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 02-14-2005, 03:54 PM   #32
Senior Cook
 
Join Date: Mar 2004
Location: USA,Colorado
Posts: 358
MMMmmmmm, Kitchenelf - that menu sounds so good!

Hubby and I both have to study tonight, but I shall be whipping up a quick (but special) Highland Pasta with Smoked Salmon (recipe from www.deliaonline.com) tonight. I bought heart-shaped pasta :D For dessert I'm going to use a nice bought raspberry sorbet, with fresh raspberries and a slosh or two of Raspberry di Amore liqueur poured over the top.

I'm also baking a valentines cake for the kids right now.

Paint.
__________________
British ex-pat living in Colorado, USA
Paint is offline   Reply With Quote
Old 02-14-2005, 04:11 PM   #33
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Nothing too special. I am back in the working world again and still getting used to it and the cupboard is bare-ish. So tonight we will have pork chops, roasted potatoes, and salad. HH made brownies last night so we will have those for dessert.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 02-14-2005, 04:22 PM   #34
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
Quote:
Originally Posted by mudbug
Nothing too special. I am back in the working world again and still getting used to it and the cupboard is bare-ish. So tonight we will have pork chops, roasted potatoes, and salad. HH made brownies last night so we will have those for dessert.
How are the jobs going so far, mud? Hope you're adjusting OK!
__________________
-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 02-14-2005, 04:26 PM   #35
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
It's a little schizo, PA. I am working both jobs for the first time this week, and apparently the hours will change every week, at least at Pier 1. Right now Pier 1 is taking any and all time I can give them to get the store opened, so I will be working there 6 days this week and 2 at Curves. Plus I have to run daughter to the orthodontist and another appointment this week and HH will be out of town tomorrow night.

I need to get organized and GET SOME FOOD IN THIS HOUSE! At least the cleaning lady came today, so I have a clean but ill-nourished home.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 02-14-2005, 04:27 PM   #36
Head Chef
 
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,191
Shrimp scampi tonight with angel hair pasta, a nice loaf of crunchy Italian bread and a bag of baby salad greens, (yeah I had to resort to a bag of salad this time of year) dressed with a light mustard vinegrette.
John.
__________________
"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.
JohnL is offline   Reply With Quote
Old 02-14-2005, 04:55 PM   #37
Certified Executive Chef
 
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
Kitchennisse, I printed the Wildfire Horseradish Crusted Pork Chops, they sound absolutely wonderful. Love Pork Chops and am always looking for new things to do with them. And I always have rosemary and thyme growing in my garden, horseraddish in the fridge, also have all the ingredients. Cannot make it tonight becuase I planned Norwegian Meatballs with wild mushrooms, wide egg noodles, asparagus and salad. PC's probably tomorrow. THanks for the recipe.
norgeskog is offline   Reply With Quote
Old 02-14-2005, 05:05 PM   #38
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,697
since being under the weather of late, I really can't make up my mind if I'm going to cook or if we're going out for the Valentine meal. I'd like to cook but for now, my hair is the event of the day so I'm doing that. If I have time to venture into a market and pick up a few things, maybe I'll get ambitious in the kitchen. for now, the idea of having someone else worry about the meal and the dishes sounds better, I must admit.
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 02-14-2005, 05:14 PM   #39
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by LEFSElover
since being under the weather of late, I really can't make up my mind if I'm going to cook or if we're going out for the Valentine meal. I'd like to cook but for now, my hair is the event of the day so I'm doing that. If I have time to venture into a market and pick up a few things, maybe I'll get ambitious in the kitchen. for now, the idea of having someone else worry about the meal and the dishes sounds better, I must admit.
Go out - I know how exhausted I get just drying my hair when I'm sick - enjoy being waited on.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 02-14-2005, 05:15 PM   #40
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by norgeskog
Kitchennisse, I printed the Wildfire Horseradish Crusted Pork Chops, they sound absolutely wonderful. Love Pork Chops and am always looking for new things to do with them. And I always have rosemary and thyme growing in my garden, horseraddish in the fridge, also have all the ingredients. Cannot make it tonight becuase I planned Norwegian Meatballs with wild mushrooms, wide egg noodles, asparagus and salad. PC's probably tomorrow. THanks for the recipe.
They are VERY good norgeskog - just be careful not to overcook them - I can't wait to eat! LOL
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Tex and Mex mudbug International Cuisines and Ethnic Cookery 4 09-22-2004 01:49 PM
Cooking Shortcuts - looking for tips jbadeaux General Cooking 12 03-21-2003 07:55 PM



All times are GMT -5. The time now is 09:40 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.