What's for dinner tonight??? (cupcakes, range, sliced, quick)
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ooo I knew when I said none of us really likes the onion and peppers I'd start something!
when I was typing - I was thinking - man I am gonna hear about this! LOL
Thanks for trying Elston, I don't mean to be difficult. I just don't like the crunch and texture of peppers and onions.....I'm not a spicy person either - example - I hate salsa. I've had one bite and a friend of mine forced it into my mouth lol.
Thanks again all - I have gotten a lot of ideas already!
ooo I knew when I said none of us really likes the onion and peppers I'd start something!
when I was typing - I was thinking - man I am gonna hear about this! LOL
Thanks for trying Elston, I don't mean to be difficult. I just don't like the crunch and texture of peppers and onions.....I'm not a spicy person either - example - I hate salsa. I've had one bite and a friend of mine forced it into my mouth lol.
Thanks again all - I have gotten a lot of ideas already!
Nic, you know we love ya, we just wanna get you out of your cooking box.
girl, gumbo is the BOMB! but why in the world do you need bottled clam juice or fish bullion? Every recipe I ever made for gumbo starts out with making a roux, and then uses H2O, or vino, did the WS recipe call for that? seems rather a waste......
I think there are tons of different versions, but I figured that the Williams Sonoma recipe would be good. If I had had Gumbo myself, I'm sure I could figure out my own version, but I haven't. This one is called Seafood and Sausage Gumbo, so I guess that's why the fish stock. It does start with a roux.
Last night I ended up pan grilling some nice salmon fillets, after marinating them in a Japanese style marinade. I had defrosted them in the fridge the day before, so didn't have any leeway about "whats for supper". They were quite delicious! I do better thinking of last nights supper than the one yet to be.....
But I think my partner and I will be going to Costco today; and I feel like a really nice NY Sirloin Steak, and I just might indulge that temptation.
I'm a little late on the meatloaf section of the thread, but this recipe is a bit different. In my mixed marriage, I'm a ketchup lover and hus is a ketchup hater, we both LOVE this meatloaf even though it has tomato in it. It came from a local Diner.
DINER MEATLOAF (warning, baking time is 1 hr. 45 mins. It takes this long for the glaze to reduce)
Preheat oven to 350
Prepare SAUCE and set aside:
Combine until sugar is dissolved:
8 oz. tomato sauce
1 T. yellow mustard
2 T. vinegar
1 c. water
2 T. brown sugar
MEATLOAF
Mix together:
1 1/2# ground beef or a mixture (pork, venison, bison, whatever)
1 c. dry bread crumbs
1 med. onion, minced
2 eggs
8 oz. tomato sauce
salt & pepper
Place in a large baking dish (13x9 or bigger). Bake for 15 minutes. Pour sauce over and bake for 1 1/2 hours. Baste with the sauce a few times during cooking. The sauce will reduce and form a yummy glaze.
Morning all....finally sent my Mom back off to the airport. No more cd withdrawl. Hope everyone had a nice weekend. Let's see tonight for dinner I am doing chicken in the crockpot not sure how yet though.
Morning all....finally sent my Mom back off to the airport. No more cd withdrawl. Hope everyone had a nice weekend. Let's see tonight for dinner I am doing chicken in the crockpot not sure how yet though.
Good to have you back! Hope your visit with your mom was great!
Thanks to all of your palates for this thread. After sharing some of the things I prepare this time of year, I felt like I was in a little bit of a rut. If my husband asks for chili one more time, I think I'll scream.
I've been dutifully copying a lot of these recipes and/or ideas. Thanks much.
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