"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 02-02-2010, 03:50 PM   #1
Master Chef
 
DaveSoMD's Avatar
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,231
What's for dinner Tuesday, February 2, 2010

What? 3:45 PM Eastern time and no one has started us off yet?

Ok, here goes... leftover meatloaf, mac&cheese, and mixed veggies.

Nothing special. just using up the left overs.
__________________

DaveSoMD is offline   Reply With Quote
Old 02-02-2010, 03:53 PM   #2
Senior Cook
 
Join Date: Nov 2009
Location: Cape Coral Florida
Posts: 441
I'm going to pan roast some chicken leg quarters and use the drippings to make a simple white wine sauce for some fresh fettucine
__________________

__________________
Burrowing Owl Brewery----Better things for better living...Through Debauchery and Inebriation
niquejim is offline   Reply With Quote
Old 02-02-2010, 04:00 PM   #3
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Homemade Calzones, which have ham, mozzarella cheese and ricotta cheese in it.
LadyCook61 is offline   Reply With Quote
Old 02-02-2010, 04:02 PM   #4
Senior Cook
 
JamesS's Avatar
 
Join Date: Feb 2010
Location: VA
Posts: 264
Was planning on cardamom chicken until I realized I was out of cardamom. So, as a fall back, it's going to be chicken piccata.
JamesS is offline   Reply With Quote
Old 02-02-2010, 04:39 PM   #5
Master Chef
 
getoutamykitchen's Avatar
 
Join Date: Aug 2008
Location: Pasco County, Florida
Posts: 5,658
I was going to start the "what's for dinner" thread today when I didn't see one started, but I wasn't sure if I was allowed to or not.

Dinner tonight is.... I don't know, not hungry at all.
__________________
Finally things have started clicking for me, my knees, my elbows, my back, etc...
getoutamykitchen is offline   Reply With Quote
Old 02-02-2010, 04:45 PM   #6
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,497
I think dinner will be french toast and bacon.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 02-02-2010, 05:31 PM   #7
Master Chef
 
DaveSoMD's Avatar
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,231
Quote:
Originally Posted by msmofet View Post
I think dinner will be french toast and bacon.
I love having breakfast for dinner.
DaveSoMD is offline   Reply With Quote
Old 02-02-2010, 06:00 PM   #8
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Yesterday I bought a 5 lb. bag of Yukon Gold potatoes, so I'm playing around and making Twice Baked Potato Wedges with a Parmesan Crust, Homemade Cole Slaw (left over from lunch), and Salsbury Steak (pre-made Angus 1/4 lb. hamburger patty) with a Quick Mushroom Gravy (Blond Roux with Beef Stock, a dash of Worcestershire Sauce, and 4 oz. can of Mushroom Stems & Pieces.)
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 02-02-2010, 06:21 PM   #9
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
Fried flounder, baked potatoes, and mandarin oranges.
vagriller is offline   Reply With Quote
Old 02-02-2010, 06:23 PM   #10
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
Quote:
Originally Posted by Selkie View Post
Yesterday I bought a 5 lb. bag of Yukon Gold potatoes, so I'm playing around and making Twice Baked Potato Wedges with a Parmesan Crust, Homemade Cole Slaw (left over from lunch), and Salsbury Steak (pre-made Angus 1/4 lb. hamburger patty) with a Quick Mushroom Gravy (Blond Roux with Beef Stock, a dash of Worcestershire Sauce, and 4 oz. can of Mushroom Stems & Pieces.)
Well I'm gonna need the twice baked potato recipe. I just bought a 10 lb bag of russets yesterday, and I've always wanted to make some twice baked potatoes!
vagriller is offline   Reply With Quote
Old 02-02-2010, 06:30 PM   #11
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,497
Quote:
Originally Posted by DaveSoMD View Post
I love having breakfast for dinner.
French toast buttered and topped with maple syrup, sour cream and strawberry preserves, dusted with ground cinnamon sugar and a side of bacon.

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 02-02-2010, 06:34 PM   #12
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
Quote:
Originally Posted by getoutamykitchen View Post
I was going to start the "what's for dinner" thread today when I didn't see one started, but I wasn't sure if I was allowed to or not.

Dinner tonight is.... I don't know, not hungry at all.
You con start the What's for dinner anytime you want. Just check and make sure someone else hasn't beat you to it
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 02-02-2010, 06:36 PM   #13
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
Corned beef hash, buttered and fried cabbage, biscuits and honey. Ice cream sandwiches for dessert.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 02-02-2010, 06:54 PM   #14
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
black beans with beef and rice. i really did start with a recipe, made lots of changes, hope it is good and if so that i can remember what i did.
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 02-02-2010, 07:00 PM   #15
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Quote:
Originally Posted by vagriller View Post
Well I'm gonna need the twice baked potato recipe. I just bought a 10 lb bag of russets yesterday, and I've always wanted to make some twice baked potatoes!
Since Yukons are smaller than Russets, you may need to adjust your cutting technique.

There are two ways of fixing these, with or without Parmesan cheese.

After briefly washing, I slice each potato in half, and then each half into thirds, for a total of 6 wedges per potato.
Put them skin side down on a cookie sheet or on a wire rack on a cookie sheet. Put them into a preheated 375 degree oven for 20 minutes.

After pulling them out of the oven and letting them cool for about 5 minutes, turn up the oven to 400 degrees.

Brush each wedge face (Not the skin side) with oil and then lightly salt. I prefer Olive Oil, but I suppose most any oil will do.

To cook without Parmesan Cheese, simply bake at 400 degrees for another 20 minutes or until the edges brown and begin to turn crisp.

To cook with Parmesan Cheese, bake at 400 degrees for 17-18 minutes, remove from the oven, turn each wedge onto its side and heavily sprinkle with parmesan cheese. Finish off the tray of wedges under the broiler until the cheese just begins to melt and lightly brown.

Additional cheeses can also be used. Have fun experimenting.

Enjoy!
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 02-02-2010, 07:23 PM   #16
Sous Chef
 
Join Date: Oct 2007
Posts: 808
"The Usual"
Attached Thumbnails
Click image for larger version

Name:	DSC_0001.JPG
Views:	102
Size:	164.7 KB
ID:	7857  
__________________
Ravings of an Amateur Foodie
jet is offline   Reply With Quote
Old 02-02-2010, 09:06 PM   #17
Head Chef
 
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,191
Leftover duck and andouille gumbo over rice.
It's snowing here this evening, so it went well.
__________________
"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 02-02-2010, 09:22 PM   #18
Assistant Cook
 
Join Date: Jan 2010
Location: Seymour, TN
Posts: 10
what's for dinner

dinner was meatloaf that I made last night while browning meat for lasagnas to go in the freezer for this weekend, and leftover mashed potatoes browned in a skillet with a little bit of butter, and steamed broccoli - Yum!
ctyler is offline   Reply With Quote
Old 02-02-2010, 10:22 PM   #19
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,749
Leftover chicken parm.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 02-03-2010, 12:40 AM   #20
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Rotini pasta with sauteed garlic, Campari tomatoes, soft goat cheese, herbs and spices, and extra virgin olive oil.
__________________

__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar 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





All times are GMT -5. The time now is 03:13 PM.


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