Monday dinner, 1-13-2020
- Thread starter medtran49
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
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I made creamy turkey soup
Cooking Goddess
Chef Extraordinaire
We had garden salads and Naan pizzas. Himself's was heavy on the meats (pepperoni, sausage, and ham) with mushrooms, while mine was full of veggies ( spinach, tomatoes, mushrooms, black olives) with a little bit of ham and sausage.
Kayelle
Chef Extraordinaire
I roasted a small piece of pork loin in the toaster oven, and used it to make Asian stir fry bowls with succulent slices of the roasted loin, and assorted veggies that needed to be used, along with Udon noodles.
Good stuff...
Good stuff...
We ordered Thai food: tom yum soup and pad Thai. We shared. It was good. There were leftovers.
CWS4322
Chef Extraordinaire
German pork roast, squash, baked potatoes, and tossed salad.
Just Cooking
Master Chef
Slow cooker boneless beef ribs smothered in Sweet Baby Ray's.. Thawed some chili w/beans and toasted ciabatta rolls..
After years of not using a slow cooker, I'm really enjoying meals for 2 in my 1.5qt crock pot..
Ice cream was dessert..
Ross
After years of not using a slow cooker, I'm really enjoying meals for 2 in my 1.5qt crock pot..
Ice cream was dessert..
Ross
cjmmytunes
Head Chef
Leftover soup and peanut butter crackers from Sunday lunch.
Andy M.
Certified Pretend Chef
Got home late yesterday so just reheated some L/O Tuscan butter shrimp for dinner.
cookieee
Sous Chef
Andy, did I miss your reply? I asked you what was Tuscan butter shrimp.
Andy M.
Certified Pretend Chef
I think so. Here it is:
http://www.discusscooking.com/forum...at-will-you-be-eating-103742.html#post1613659
Recipes Make Magic
Senior Cook
I like the lobster ravioli recipe so much, I made it again last night. See pic below.
A few tips for you re: the recipe;
- If you wish to limit your salt intake, omit the pinch of salt mentioned - the grated cheese will provide enough saltiness.-
- If your completed sauce appears too thin to you, you may not have initially reduced the liquids sufficiently - so simmer longer until it thickens to your liking. However, this will further lessen the quantity available for the number of ravioli you're using in your dish. You can remedy this by simply adding more tomato sauce and heavy cream to the sauce.
- For those of you who might prefer a less light, more robust sauce, suggest you try the store bought rose sauce option outlined at the end of the recipe.
I usually buy Olivieri brand which will give your sauce a more pronounced flavor - my palate actually prefers it.
A few tips for you re: the recipe;
- If you wish to limit your salt intake, omit the pinch of salt mentioned - the grated cheese will provide enough saltiness.-
- If your completed sauce appears too thin to you, you may not have initially reduced the liquids sufficiently - so simmer longer until it thickens to your liking. However, this will further lessen the quantity available for the number of ravioli you're using in your dish. You can remedy this by simply adding more tomato sauce and heavy cream to the sauce.
- For those of you who might prefer a less light, more robust sauce, suggest you try the store bought rose sauce option outlined at the end of the recipe.
I usually buy Olivieri brand which will give your sauce a more pronounced flavor - my palate actually prefers it.
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GotGarlic
Chef Extraordinaire
Roasted chicken legs and smashed potatoes with chickpeas, shallots and rainbow chard from the garden sautéed in the chicken drippings. Yum 
