luckytrim
Chef Extraordinaire
Honeyed Chicken Nuggets,
Fried Spud, Buttered
Steamed Carrot Medallions, Buttered
Fried Spud, Buttered
Steamed Carrot Medallions, Buttered
Thursday's dinner - 9/29
- Thread starter luckytrim
- 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.
GinnyPNW
Master Chef
I've got a "Mississippi Roast" in the crock pot. It is a new recipe for me. It is a kind of pulled beef dish. I think I'll make some mashed potatoes and green beans to go with it. Fingers crossed!
Kaneohegirlinaz
Wannabe TV Chef
Our City Council had finally okayed Food Trucks! 
A Taco Truck showed up last week at the beginning of our Community, and it's legit!!!
I decided that we'd try a basic Carne Asada on Flour Tortillas, some Pico de gallo and his green Salsa (mild-yeah right!) That was very good, I'd say better even then my favorite Carniceria in town
A Taco Truck showed up last week at the beginning of our Community, and it's legit!!!
I decided that we'd try a basic Carne Asada on Flour Tortillas, some Pico de gallo and his green Salsa (mild-yeah right!) That was very good, I'd say better even then my favorite Carniceria in town
Andy M.
Certified Pretend Chef
Tonight's dinner was an all-DC meal. Hungarian Goulash Soup and Cast Iron Dinner Rolls.
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 7,002
Smashed potatoes, sauerkraut, onion and garlic powder, mashed together , formed into patties, baked to crispy, served with homemade BBQ sauce. Broccoli w/mustard. Pear-date-raisin-oat cookies.
Looks really tasty. Do you happen to have the links for the recipes handy? If not, I don't mind searching for them here.
I just had a thought. Maybe we need a thread or sub forum for links to favourite DC recipes, with comments and pix.
Tonight for supper I took shortcuts. I used a Blue Dragon "Chilli Coconut stir fry sauce" packet with some turkey breast and vegis (carrots, red sweet pepper, and sliced onion), a quick Chinese smashed cucumber side dish, and some leftover brown basmati rice that I cooked several days ago. We both thought that the turkey didn't work quite as well with this as chicken.
I would have turned my nose up at a stir fry packet when I was younger and had more energy. I still often enjoy making the sauce from scratch. But nowadays, there are some really good curry pastes and sauces, made from all food ingredients and they sure are handy.
I also notice that supper was not actually fusion, but almost. Three dishes, each from a different cuisine. In any case, we enjoyed it and I'm pretty sure it was healthy.
I would have turned my nose up at a stir fry packet when I was younger and had more energy. I still often enjoy making the sauce from scratch. But nowadays, there are some really good curry pastes and sauces, made from all food ingredients and they sure are handy.
I also notice that supper was not actually fusion, but almost. Three dishes, each from a different cuisine. In any case, we enjoyed it and I'm pretty sure it was healthy.
Cooking Goddess
Chef Extraordinaire
Nothing healthy here - we had fried bologna sandwiches. Well, there was a lot of lettuce on the sandwiches. 
Andy M.
Certified Pretend Chef
Cast Iron Rolls
www.discusscooking.com
Hungarian Goulash Soup
Although I believe the recipe has its origins in Hungary, this version was passed along to me by my great aunt, who was Czech. I’ve made a few modifications over the years, mostly driven by the increasing availability of what were once hard-to-find ingredients. I usually use pork to make it, but...
www.discusscooking.com
GinnyPNW
Master Chef
I've got a "Mississippi Roast" in the crock pot. It is a new recipe for me. It is a kind of pulled beef dish. I think I'll make some mashed potatoes and green beans to go with it. Fingers crossed!
Did you like it? Is the recipe a keeper?
Cooking Goddess
Chef Extraordinaire
Thanks for the links Andy - do have the rolls in print and on rotation. And that Goulash looks mighty fine! Have to check it out again.
I made a rolled Chicken Breast with a Creamy Tarragon stuffing, baked on a bed of carrots and rehydrated leeks.
Constructive criticism - too much stuffing - next time parboil carrots
Flavour was really good - made this several times and each time need to add more notes to my recipe page... LOL live and learn!
I made a rolled Chicken Breast with a Creamy Tarragon stuffing, baked on a bed of carrots and rehydrated leeks.
Constructive criticism - too much stuffing - next time parboil carrots
Flavour was really good - made this several times and each time need to add more notes to my recipe page... LOL live and learn!
GinnyPNW
Master Chef
It was good and Mikey loved it. For me, I think I'll make some tweaks on it, when I do it again. Here's the recipe link.
Next time, I think I'll use a good deal of prepared horseradish, instead of the Ranch. I don't think the Ranch came thru too much. Also, I think I would cook on High, instead of low...and check it about 6 or 7 hours - instead of 8 to 10...but I would first cut the roast into large chunks (I used a 4 pound roast, if you use a smaller one, maybe that wouldn't be needed)...it just didn't cook as much as hers seems to have done.
