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March 2017, What's cooking For Dinner?

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176 Re: March 2017, What's cooking For Dinner? on Sat Mar 18, 2017 9:05 am

NormM

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bethk wrote:That's why I bought some of our local deli rye bread!

Dane asked me not to forget the Thousand Island Dressing.....I said, "That's just mayo, ketchup & pickle relish.....I'll make all you want".  LOL

I use Russian Dressing.  James Beard said he used Russian but when he said that, his idea of Russian was not like what comes in a bottle today.  It was actually more close to Thousand Island but we are used to Russian on our Ruebens.


PS the bread I got in the picture came from the bakery in a grocery store and it was still warm from the oven.

http://r2j1cp@gmail.com

177 Re: March 2017, What's cooking For Dinner? on Sat Mar 18, 2017 9:51 am

Bugster2

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I make my own Russian dressing too. Can't stand the bottled thousand island. Fresh out of the oven! I am going to have to do a bakery search and see what I can find around here. There is a great Jewish restaurant/deli that makes great bread but it is about 30 miles away.

Speaking of bread, I am going to try a new recipe today: Japanese milk bread. I saw the recipe on America's Test Kitchen and it looked so good. I am also going to try making Japanese pancakes. I saw a video about them. They are shaped like an English muffin. Not quite sure about the texture.

178 Re: March 2017, What's cooking For Dinner? on Sat Mar 18, 2017 12:29 pm

UNCLE JIMMY

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Bugster2 wrote:I make my own Russian dressing too. Can't stand the bottled thousand island. Fresh out of the oven! I am going to have to do a bakery search and see what I can find around here. There is a great Jewish restaurant/deli that makes great bread but it is about 30 miles away.

Speaking of bread, I am going to try a new recipe today: Japanese milk bread. I saw the recipe on America's Test Kitchen and it looked so good. I am also going to try making Japanese pancakes. I saw a video about them. They are shaped like an English muffin. Not quite sure about the texture.

I was very lucky yesterday! ... My neighbor worked in Brooklyn NY and picked up a seeded rye bread in a Polish Bakery mom and pop store.

179 Re: March 2017, What's cooking For Dinner? on Sat Mar 18, 2017 2:27 pm

UNCLE JIMMY

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I wouldn't know where to start with all these different breads.

http://arnoldbread.com/products

180 Re: March 2017, What's cooking For Dinner? on Sat Mar 18, 2017 2:29 pm

Bugster2

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UNCLE JIMMY wrote:I wouldn't know where to start with all these different breads.

http://arnoldbread.com/products

I took a look at your link and thought "I know that label"! Out here it is called Oroweat.

181 Re: March 2017, What's cooking For Dinner? on Sat Mar 18, 2017 2:43 pm

UNCLE JIMMY

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Bugster2 wrote:
UNCLE JIMMY wrote:I wouldn't know where to start with all these different breads.

http://arnoldbread.com/products

I took a look at your link and thought "I know that label"! Out here it is called Oroweat.

I know one thing. Being older, we don't eat that many sandwiches like when we did when in our 40's.
Tina rarely eats a full slice of any bread. She is a bread ripper in halfer, as I call it, and puts the half ripped, back in the bag. Never bitten; just torn in half. Some times, she will buy three of different styles bread for us to try.
A lot winds up with the birds and animals getting it. No

182 Re: March 2017, What's cooking For Dinner? on Sat Mar 18, 2017 5:11 pm

NormM

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Smoked corn beef and Irish tacos Smile


http://r2j1cp@gmail.com

183 Re: March 2017, What's cooking For Dinner? on Sat Mar 18, 2017 7:08 pm

bethk

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Admin
Wow! What a creative 'fusion' meal, Norm. Looks great!

I bought some skirt steak today at Aldi....not bad priced and I'm thinking of fajita supper coming up. Got to wait for my avacados to ripen.

Tonight was leftover stir fry....look back if you need a pic, LOL.

I made some additional regular rice to add to the Trader Joe rice I made with the original meal. I think I like the 'thinned out' taste a bit better than the original. Got to make a mental note to mix the two when I make it again.

184 Re: March 2017, What's cooking For Dinner? on Sat Mar 18, 2017 11:16 pm

UNCLE JIMMY

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Supper for me was a ham / cheese / salami / tomato / and lettuce, on white toast and layered with mayo.
Two Shamrock cookies that DD made. A cup of Krispy Kreme Coffee! Ummm!

Tina was in her hurt moods today. She picked on whatever she felt like today!

I'm now on my way to the downstairs reefer to get the corned beef, and the big pot to cook them in.

185 Re: March 2017, What's cooking For Dinner? on Sun Mar 19, 2017 1:35 pm

Imelda HL

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I'm cooking corned beef today too, I bought 1 pack on Friday but we were fasting and abstaining meat on that day, so I decided to cook it today, yesterday we were having my Korean sauce ribs.. last week I made a big jar of Korean sauce, I cooked 8 lbs pulled pork with it ( we had a winter visitor dinner at our church, some of us from parish council volunteered to cook for the dinner, I donated my pulled pork and some corn soup ), I used the rest of the sauce for my pork ribs ( they were on sale, $1.99/lbs, so the whole pack was only $6, I could not resist to see the price and I bought 2 packs.

The ribs are good, juicy, tangy and almost fall of the bones



here is my pulled pork, somebody donated 6 dz of flour tortilla, so here it is

186 Re: March 2017, What's cooking For Dinner? on Sun Mar 19, 2017 1:40 pm

Imelda HL

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NormM wrote:


Charlie and I are going to be out of town tomorrow morning so i intended to cook the corned beef today and finish the meal tomorrow in the afternoon.  Then i decided to go ahead and have the dinner tonight. I cooked some yeast bread instead of soda bread.  I did not cook half or the brisket because I plan to smoke it on Sunday.


Beautifully done Norm.. I love the look of the bread too.. I still have difficulty to form a nice looking bread

187 Re: March 2017, What's cooking For Dinner? on Sun Mar 19, 2017 5:19 pm

bethk

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Admin
Your ribs and pulled pork looks wonderful, Imelda.

I'm cooking ribs tonight.....I just mashed up the leftover half butternut squash and made some cabbage slaw with an Asian dressing to go with the ribs.

188 Re: March 2017, What's cooking For Dinner? on Sun Mar 19, 2017 6:36 pm

bethk

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Admin
My rack of baby back ribs was already cut in half when I put it in the freezer so it was really simple to thaw & sprinkle with my homemade 'rib rub' and allow to sit for the spices to sit on the meat.

I put them on a rack, poured a small bottle of Coca Cola under the rack and covered the sheet pan with foil to bake at 325° for an hour. Then, on to the grill to brown up.....browned, then slathered with some Coca Cola/Sweet Baby Ray mixed BBQ sauce, turned twice and then to the table

No complaints heard. (So I'm happy with another successful supper!)

189 Re: March 2017, What's cooking For Dinner? on Sun Mar 19, 2017 9:06 pm

UNCLE JIMMY

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The corned beef was perfect. Made three....ate two, and one for some day during the week. I'm sure I will be thirsty later.

190 Re: March 2017, What's cooking For Dinner? on Sun Mar 19, 2017 9:40 pm

Crybaby

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Bugster2 wrote:
UNCLE JIMMY wrote:I wouldn't know where to start with all these different breads.

http://arnoldbread.com/products

I took a look at your link and thought "I know that label"! Out here it is called Oroweat.


It's Oroweat in N.O., too, Bug. I'm pretty sure we've had their Honey Wheat before, too -- it's really good wheat bread.

191 Re: March 2017, What's cooking For Dinner? on Sun Mar 19, 2017 9:51 pm

Crybaby

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UNCLE JIMMY wrote:I know one thing. Being older, we don't eat that many sandwiches like when we did when in our 40's.
Tina rarely eats a full slice of any bread. She is a bread ripper in halfer, as I call it, and puts the half ripped, back in the bag. Never bitten; just torn in half. Some times, she will buy three of different styles bread for us to try.
A lot winds up with the birds and animals getting it. No

Brian used to buy so much that we, too, would have three loaves of bread -- for the TWO of us! We, too, would give it to the birds. But I started saying I wouldn't mind giving the birds bread as long as we could eat the birdfeed we buy for them! He managed to get it under control after listening to me harping about waste. We, too, don't eat sandwiches as often as we used to, Jimmy. Though they sure are good when you want to have something good quickly.

The other night we had grilled cheese with bacon and tomato, along with a nice bowl of that fresh tomato soup we like so much. We're both still amazed that we can make homemade tomato soup in 10 minutes that is so darn good. Since we cut the recipe in half, I had Brian pick up some of those mid-size cans of V-8 juice -- they're 11.5 ounce cans and we need 23 oz. for a half batch of soup so it works out perfectly. The only other tomato product in the soup is a 14.5 oz. can of diced tomatoes so I use those fire roasted diced tomatoes. Everything else is a pantry item so we always have them on hand (we consider heavy cream and dry sherry pantry items, BTW). It's sooo good for something that pulls together in an instant. The biggest time user is dicing a half of an onion!

It was a chilly night so a yummy grilled cheese and soup hit the spot!

192 Re: March 2017, What's cooking For Dinner? on Sun Mar 19, 2017 10:10 pm

Crybaby

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Beth wrote:I bought some skirt steak today at Aldi....not bad priced and I'm thinking of fajita supper coming up. Got to wait for my avacados to ripen.

We were just talking about making fajitas, too, Beth. I missed the sale on the flank steak I was going to use so I blew it off.

Tonight we had pot roast -- the other day when I mistakenly bought the corned beef instead of the beef brisket, I picked up a bone-in chuck roast. (BTW, we returned the corned beef to the store, as neither of us was in the mood for it and had no freezer room). I told Brian how to make it in the oven today (he's got the stovetop method down but the oven method requires less hands on work), as we were still messing around in the garden a bit today and sitting back there to enjoy yesterday's work. We had it with that yummy Garofalo pappardelle with a small arugula and tomato salad. It was exceptionally good and he agreed the oven method was easier (it got up to 77 today so we had to put the AC on since we were using the oven; plus a bit of garden work got us hot though the humidity was really pleasant).

Brian had a big grin on his face after he talked to his Aunt Mary in Quincy, MA -- it was in the 20s there and his Uncle Al was jealous of our ability to be gardening. Brian had no patience with cold weather and snow in his youth and always howls with laughter when Boston and the Cape get bad weather. He's so glad he's not there anymore. I love the cold weather we get (unless it lasts more than a couple of days and is below 35) but he even hates the cold weather we get here!

193 Re: March 2017, What's cooking For Dinner? on Sun Mar 19, 2017 10:17 pm

Crybaby

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Beth, was your neighbor surprised with the luncheon? Can't wait to hear. Your rib supper looked good.

Jimmy, you must've had all of the kids show up if you made three corned beef roasts. That's a lot of meat for sure.

Norm, loved the corned beef taco idea. I'd have gotten into those. How are you feeling lately after your fall? Getting any less sore? Sure hope you're beginning to feel better. You sure haven't let it stop you from cooking and smoking! Charlie's a lucky guy.

194 Re: March 2017, What's cooking For Dinner? on Sun Mar 19, 2017 10:26 pm

Crybaby

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When I ran in the store the other day, I picked up two pre-made hamburgers that were waving at me.  They were green onion and bacon burgers (the bacon was ground up with the ground beef) and were a half-pound apiece.  I knew we had some onion buns in the freezer and I'm trying to make room in there.  Brian made them on the stovetop griddle after he toasted the buns there.  I made some roasted garlic and rosemary new potatoes (cut in small pieces so they get all brown and crispy so Brian will eat them) to go alongside the burgers.  I just break the whole garlic cloves open (I used about 10 big ones) with the push of the chef's knife and throw them in the pan peel on with the rosemary and potatoes and lots of pepper and some salt.  Stir them up with some olive oil and cook them 20 minutes in a 375F oven, flipping them around and cooking for another 20 minutes. They come out really good and really crispy even if you're using a non-stick pan.

Boy, it sure turned out to be a great dinner.  I normally don't buy premade stuff but they looked so good and I'm trying to make things easier for us so I went ahead and got them.  They were more than worth the money for the super taste and convenience as it turned out.  We plan on getting more down the line, as it was a quick and delicious dinner to make when we were both tired and had aching backs after spending the day gardening. It was really good ground meat used, too.

195 Re: March 2017, What's cooking For Dinner? on Sun Mar 19, 2017 11:10 pm

Bugster2

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We were in the mood for Honey Baked ham sandwiches with gherkins, mayo, Dijon, Swiss, lettuce, tomato on croissants.

196 Re: March 2017, What's cooking For Dinner? on Mon Mar 20, 2017 2:36 am

UNCLE JIMMY

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Crybaby wrote:The other night we had grilled cheese with bacon and tomato, along with a nice bowl of that fresh tomato soup we like so much.  We're both still amazed that we can make homemade tomato soup in 10 minutes that is so darn good.  Since we cut the recipe in half, I had Brian pick up some of those mid-size cans of V-8 juice -- they're 11.5 ounce cans and we need 23 oz. for a half batch of soup so it works out perfectly.  The only other tomato product in the soup is a 14.5 oz. can of diced tomatoes so I use those fire roasted diced tomatoes.  Everything else is a pantry item so we always have them on hand (we consider heavy cream and dry sherry pantry items, BTW).  It's sooo good for something that pulls together in an instant.  The biggest time user is dicing a half of an onion!  

It was a chilly night so a yummy grilled cheese and soup hit the spot!

Sometimes, the most simple; easy prepared meals like tomato soup, and a grilled cheese, are the most rewarding after a hard days work.

Tina loves grilled cheese and tomato. I make them for her, but I peel the skin off the tomato before I slice it, and layer it between the cheese slices. The reason I do that, is so the tomato slices don't come sliding out when the tooth grabs a skin, and burns the chinny chin chin. Mad

We use a lot of onions. I usually chop a couple, then place them in the mini chopper, and pulse it a few times so that the diced onions are the right size. We keep them in the refrigerator in a container.
That way, Tina has them already done. It makes it much easier. Ha Ha You are certainly right. They are a pain to dice, and not only that, it sometimes creates a mess. I'm forever dropping some on the floor.
I usually just look around, and if no one is around or looking, I just flick it with my foot under the toe kick of the counter.Neutral

197 Re: March 2017, What's cooking For Dinner? on Mon Mar 20, 2017 11:58 am

Bugster2

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When my mother was alive, she used to have me dice a lot of onions and put them in the freezer for her so she could pull some out whenever she needed some.

198 Re: March 2017, What's cooking For Dinner? on Mon Mar 20, 2017 2:48 pm

bethk

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Admin
Tonight's meal plan is for the Reuban Sandwiches. I think I'll make a tossed salad to go along with it and dress it in the same Russian Dressing I made to use for the sandwiches. I'll use mozzarella cheese for my sandwich and Swiss cheese for his. I have exactly four slices of the restaurant rye bread left so a certain someone has been informed he is NOT to decide to have a toasted slice for an afternoon snack. If he does, his Corned Beef Reuban will be open-faced!

199 Re: March 2017, What's cooking For Dinner? on Mon Mar 20, 2017 4:21 pm

NormM

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Today for lunch and dinner is Old Chicago pizza. One that is big enough for two meals for both of us.

http://r2j1cp@gmail.com

200 Re: March 2017, What's cooking For Dinner? on Mon Mar 20, 2017 6:21 pm

bethk

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Admin
The sandwiches I made were HUGE! I ate half of a half.....saved half a sandwich that Dane can heat up for a lunch. The wedge salad with iceburg lettuce and the Russian Dressing was a wonderful treat. I should have thought to just make salad for my supper ~ with the bacon and grated egg there was plenty to fill me up.



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