Dinner Sat. 03/13/10

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PattY1

Washing Up
Joined
Jul 12, 2008
Messages
2,325
Rainy nasty weekend here. I am making Cabbage Vegetable Soup and am having a Pork Burger to go with.
 

Uncle Bob

Chef Extraordinaire
Joined
Nov 5, 2006
Messages
17,551
Location
Small Town Mississippi
A taste of Bourbon...A few Fwied Ersters..A Catfish filet or two, or three...Hush-puppies...etc.
Chocolate Ice Cream and a couple of Thin Mints..........
 

DaveSoMD

Master Chef
Moderator Emeritus
Joined
Mar 11, 2008
Messages
7,338
Location
Maryland
I made 3 doz meatballs this afternoon so we had meatballs, mashed potatoes, gravy, and yellow beans. I'll have some mint chocolate chip ice cream later tonight.
 

jabbur

Master Chef
Joined
Oct 31, 2006
Messages
5,638
Location
Newport News, VA
I took the boy to the doctor today then hit the pharmacy for his drugs and the grocery store. I picked up a pizza that I'll bake in just a few minutes. The store makes them to bake at home and they are pretty good.
 

babetoo

Chef Extraordinaire
Joined
Dec 14, 2007
Messages
14,336
Location
escondido, calif. near san diego
we are having spaghetti, corn, garlic bread (made with fresh baked bread and a garlic butter i made earlier using roasted garlic and butter.

for dessert cheese cake brownies in the oven now. making me hungry with all the good smells.
 

MexicoKaren

Head Chef
Joined
Jun 28, 2006
Messages
1,914
Location
Bucerias, Nayarit, Mexico
It's a little cool today (low 70s), so a good day to enjoy soup. Vegetable beef simmering on the stove, full of vegetables. Every week, Ricardo our vegetable guy brings me a big bag of chopped vegetables that include carrots, green beans, zucchini, cabbage, chayote, nopal and corn. Added some onions, garlic and celery to that, as well as tomatoes. It smells wonderful and now I'm off to bake some biscuits to go with it.
 

niquejim

Senior Cook
Joined
Nov 27, 2009
Messages
441
Location
Cape Coral Florida
I braised some beef back ribs in some beef stock, carrots, onions and New Mexico chiles at 220 for 4 1/2 hrs. I cooled the ribs in the stock, then I boiled some potatoes for mashing. I sauteed some onion, mushroom and red pepper to add to the mashed potatoes. While doing that I fired up the grill and tossed on the ribs with some sweet and spicy (KC style) BBQ sauce. I reduced the juices(minus most of the fat) for a sauce over the potatoes. Good dinner!
 

MexicoKaren

Head Chef
Joined
Jun 28, 2006
Messages
1,914
Location
Bucerias, Nayarit, Mexico
Oh yum, those ribs and potatoes sound good! Our soup was tasty, too - and the biscuits were high, light and fluffy. DH said they were even better than his mom used to make - high praise.
 

merstar

Head Chef
Joined
Aug 31, 2004
Messages
2,002
Curry Lime Chicken with brown rice and steamed asparagus. Chocolate Sour Cream Bundt Cake later for dessert.
 
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