What's for Dinner Wednesday November 10?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

DaveSoMD

Master Chef
Moderator Emeritus
Joined
Mar 11, 2008
Messages
7,338
Location
Maryland
We are having leftovers here. Choices are veggie pasta, roast pork, or a stuffed pepper. Will make salad and a veg as sides.

So what's on everyone else's menu?
 

Barbara L

Traveling Welcome Wagon
Joined
Apr 4, 2004
Messages
15,716
Location
Somewhere, US
The spicy hamburger vegetable soup I didn't make last night. You do not even want to know what I ended up having for supper last night. Let's just say it wasn't very healthy! :blush:

:)Barbara
 

Zhizara

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 16, 2008
Messages
12,433
Location
New Orleans, LA
Lasagna. I was going to make it yesterday, but the Brie and Gruyere on slices of 12 Grain, toasted, filled me up. The toaster warmed the cheeses beautifully and the nutty 12 grain went really nice with the cheeses. It was sinfully delicious.
 

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,793
Location
Massachusetts
Pot roast leftovers. SO is making a hash out of the meat and veggies. I'm sticking with the original format.
 

Chef Munky

Honey Badger
Joined
Dec 15, 2008
Messages
2,693
My youngest is making me dinner tonight. I took a chicken out for him. Should be a nice and crispy something when he's done with it. :LOL:
 

kadesma

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 30, 2004
Messages
21,366
Location
california
My youngest is making me dinner tonight. I took a chicken out for him. Should be a nice and crispy something when he's done with it. :LOL:
Hi Munky:)
enjoy that dinner.
'm priming DH for a trip to Phils
:LOL:
kades
 

babetoo

Chef Extraordinaire
Joined
Dec 14, 2007
Messages
14,336
Location
escondido, calif. near san diego
this entrée is written in stone for tonight. not my usual wishy washy meal. i have two lobster tails, my granddaughter got for me. i am thinking a salad to have with . the lobster is the star.
 

Kayelle

Chef Extraordinaire
Joined
Mar 17, 2010
Messages
14,789
Location
south central coast/California
this entrée is written in stone for tonight. not my usual wishy washy meal. i have two lobster tails, my granddaughter got for me. i am thinking a salad to have with . the lobster is the star.

Oh Babe!! That sounds just wonderful. How are you fixing them?

I'm about to get started on some white chicken chili, or is that chicken white chili? Anyway. :rolleyes:
 

Chef Munky

Honey Badger
Joined
Dec 15, 2008
Messages
2,693
Hi Munky:)
enjoy that dinner.
'm priming DH for a trip to Phils
:LOL:
kades

Hiya Kades! It's great to see you.!! I've been hungry :)

He had a change of heart. I'm teaching him how to make a roast it's his first. So it's sammiches, French dip and fries. Not a word about the fries :LOL:

Ahhh Phils.. I've had cravings lately for some Halibut. I'll have to start dropping hints to my DH :)

All the best.

Munky.
 

Rocklobster

Master Chef
Joined
Nov 10, 2010
Messages
6,669
Location
Ottawa Valley, Ontario, Canada
Hey! New guy here. I am alone tonight, so I am heating up a few spring rolls I made up and froze a couple of weeks ago. Then I am going to do something with cuttlefish. Probably load them with garlic and chili or sambal olek, because I am a sucker for punishment..

Nice place you have here!
 

Barbara L

Traveling Welcome Wagon
Joined
Apr 4, 2004
Messages
15,716
Location
Somewhere, US
I finally got the soup started. Thank goodness it is ground beef, so it won't take as long as if it were stew beef. I'm trying something different with this. I've got a big bottle of hot and spicy V-8. I enjoy sipping a little glass of it now and then, but not often, so I decided to use it in the soup. So far the plan is ground beef, garlic, onion, tomatoes, beef stock, the V-8, carrots, potatoes, cabbage, mushrooms, frozen corn, peas, and whatever other frozen vegetables are already open. I wish I had barley!

Hopefully I will have leftovers. :LOL::ROFLMAO::LOL: (I'd BETTER have lots of leftovers--I'm using 3 pounds of ground beef and am planning on filling my stockpot (which holds 15 quarts, with room to bubble) as full as I can! I plan to freeze it for cold and/or busy days ahead.

:)Barbara
 

jabbur

Master Chef
Joined
Oct 31, 2006
Messages
5,638
Location
Newport News, VA
We had bacon cheeseburgers and California blend veggies with cheese sauce. The bacon was applewood smoked and I used both swiss and american cheeses.
 
Top Bottom