perc-o-prince
Well-known member
Saturday, we had homemade cavatelli with mushrooms, sundried tomatoes and broccoli.
What's for dinner?
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perc-o-prince
Well-known member
And yesterday, manicotti! Apparently it was an Italian weekend. What has everyone else been cooking?
xraytech
Well-known member
Yesterday I made a meatloaf of ground veal and pork, mashed potatoes, and balsamic roasted Brussels sprouts
It was my birthday yesterday so we had: baked ham with cherry glaze, scalloped potatoes, corn, salad and choc. cake.
Today I'm doing a teriyaki potroast in the crockpot. The broth is sitting in a snowbank right now de-fatting. Going to serve with mashed potatoes. The chuck roast I used had been in the freezer awhile--I'm catching a slight whiff of rancidity, hopefully skimming the fat will eliminate it.
Red beans sausage, & rice.
xraytech
Well-known member
Tonight is buffalo chicken chili
Meatloaf (beef), mash and brussels sprouts here too.
Lazy White Boy's Red Beans and Rice
Beans, ham (OK, turkey ham because I don't like wrestling with a scalding hot ham bone) and seasonings are simmering in the Crock-Pot as we speak. When I get home from work, I'll make 2 cups (raw amount) of brown rice infused with onion soup and garlic in the pressure cooker.
Oh, 4 cups water, 2 cups rice, envelope of onion soup mix, 2 tablespoons granulated garlic (told you I was a lazy white boy), 2 tablespoons extra virgin olive oil, 15 minutes of pressure, natural pressure drop plus an additional 5 minutes to allow moisture absorption, for those who were going to ask.
Beans, ham (OK, turkey ham because I don't like wrestling with a scalding hot ham bone) and seasonings are simmering in the Crock-Pot as we speak. When I get home from work, I'll make 2 cups (raw amount) of brown rice infused with onion soup and garlic in the pressure cooker.
Oh, 4 cups water, 2 cups rice, envelope of onion soup mix, 2 tablespoons granulated garlic (told you I was a lazy white boy), 2 tablespoons extra virgin olive oil, 15 minutes of pressure, natural pressure drop plus an additional 5 minutes to allow moisture absorption, for those who were going to ask.
perc-o-prince
Well-known member
Happy Birthday Gary!!!
Rich
Rich
arbilab
Well-known member
Tonight, BLT cheeseburger and onion rings.
Previous week (+) had 10 tacos and 4 enchiladas and only actually 'cooked' once. Might have said before, I'm not a chef but a kitchen engineer.
Previous week (+) had 10 tacos and 4 enchiladas and only actually 'cooked' once. Might have said before, I'm not a chef but a kitchen engineer.
These all look so delicious!! Lots of good, hearty winter food!!
I'm drooling over that big pan of manicotti!!
I'm drooling over that big pan of manicotti!!
What's for dinner?
I'm making Bolognese for dinner when Don (Jetaction) and Rich (golottlesport) come over tomorrow! My first time too!
Kevin
I'm making Bolognese for dinner when Don (Jetaction) and Rich (golottlesport) come over tomorrow! My first time too!
Kevin
Chili-mac--I made the chili a couple of months ago and was in the freezer. We supposed to have a winter storm (ice storm) tonight).
arbilab
Well-known member
Got a couple semi-scratch calzones in the freezer*. One Pillsbury pizza roll makes 3 with the addition of a bag of grated Italian blend and a box of pepperoni. PLEASE briefly microwave the pepperoni first between paper towels. You wouldn't believe how much grease comes out. Or would you?
(* Tightly wrapped in foil. To reheat, defrost ~12hrs in fridge. Preheat to 350. Loosen foil but do not remove. Bake ~25min. I pull the leftovers out slightly before they're done so that reheating doesn't overcook. Wha'd I say about kitchen engineer? You don't spoze the entire frozen food industry relies on tricks like this?)[this post was last edited: 3/5/2015-05:42]
(* Tightly wrapped in foil. To reheat, defrost ~12hrs in fridge. Preheat to 350. Loosen foil but do not remove. Bake ~25min. I pull the leftovers out slightly before they're done so that reheating doesn't overcook. Wha'd I say about kitchen engineer? You don't spoze the entire frozen food industry relies on tricks like this?)[this post was last edited: 3/5/2015-05:42]
For my birthday dinner yesterday I made one of my favorites. Stuffed grape leaves with egg lemon sauce.
Jon
Jon
twintubdexter
Well-known member
I agree with Kevin, all of this food looks delicious. I had to look up "cavatelli" even though I grew up with Italians who immigrated from Italy. Homemade too! I am usually too lazy to cook store bought pasta. And that meatloaf dinner...double the meatloaf, double the mashed potatoes and triple the Brussels sprouts for me. Oink!
triple the Brussels sprouts
Oh my, there was already half a pound of sprouts on that plate. I was stuffed after eating that amount of food.
Oh my, there was already half a pound of sprouts on that plate. I was stuffed after eating that amount of food.
It's simple, but spaghetti & meatballs with a side of garlic toast is my favorite comfort meal. A glass of chianti is all that's missing.
