How was it? Was it expensive?
The Official "What's for Dinner" Thread!
- Thread starter O
- Start date
How was it? Was it expensive?
Heucrazy
Pretty Prince of Parties
:notworthy
FArting
Lopes Up!
The sushi bar is busy at night time. Their sashimi and sushi are fresh. The price for the spicy tuna roll is around 8 bucks.
FArting
Lopes Up!
I'm going to Super Dragon with my parents.
I have some pinto beans on the stove. They should be ready to eat in a couple few hours.
Should I smash them or leave them whole in the pot?
Should I smash them or leave them whole in the pot?
- Joined
- Aug 19, 2005
- Posts
- 46,247
- Reaction score
- 11,852
How are you eating them? With what else?
Not sure.
- Joined
- Aug 19, 2005
- Posts
- 46,247
- Reaction score
- 11,852
then I'm not sure.
I'll go with smash them, because smashing things are cool.
I'll go with smash them, because smashing things are cool.
I blasted them with a boat motor. Too runny right now. Have to cook them down.
No smashing. Serve them over diced onions & corn bread.
schutd
ASFN Addict
Pinto Beans should always be eaten whole, with a bit of their cooking liquid (Feel free to cook them with a hamhock, by the way). Until the next day, at which point they should be brought back to temp with a spoonful of lard, smashed into oblivion, mixed with pork and onions and rolled onto a plate.
Call me crazy!
Call me crazy!
I should have just dumped some of the water out, and not mashed them. But they are ready to be eaten today. Pretty thickened I hope. Might have Huevos Rancheros for dinner.
DeAnna
Just A Face in The Crowd
Corned beef with cabbage (from a hotel). Most bland tasting thing I've ever tasted. 
Last night I made a really great honey-lime chicken salad with tomato and avocado. That's definitely going into the regular rotation.
- Joined
- Aug 19, 2005
- Posts
- 46,247
- Reaction score
- 11,852
Corned beef with cabbage (from a hotel). Most bland tasting thing I've ever tasted.
:shudder:
Last night was meatloaf and mashed taters night. One of the best meals in the world.
- Joined
- Aug 19, 2005
- Posts
- 46,247
- Reaction score
- 11,852
You're so easy to please...
any typical guy is...
Last night we had Chicken Parmesan...pretty good recipe...I thought it turned out good.
If anyone's interested:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24524,00.html
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Raiding the Pantry
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm. Preheat the oven to 450 degrees F.
Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
If anyone's interested:
You must be registered for see images
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24524,00.html
You must be registered for see images
Chicken ParmesanRecipe courtesy Tyler Florence
Show: Food 911
Episode: Raiding the Pantry
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm. Preheat the oven to 450 degrees F.
Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
OP
OP
This morning I put some stew meat and a jar of hot salsa in the crockpot.
It's already falling apart good.
I'm going to have shredded beef enchiladas tonight.
It's already falling apart good.
I'm going to have shredded beef enchiladas tonight.
Homemade lasagna. Cooked one. Froze one. And am taking one in to my staff tomorrow.
Ah, the joys of being a single cook, lol.
Ah, the joys of being a single cook, lol.
schutd
ASFN Addict
Pan roasted pork chops, baby carrots, green lentils with bacon, onion an a splash of sherry vinegar.
