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Post by Diremaker on Dec 12, 2008 18:55:38 GMT -5
Everyone is having so much fun with lunch, I want to know what everyone's cookin' for dinner so if we see something we like we can beg for the recipe.
Mine for tonight is: Garlic & Herb Crusted Pork Tenderloin stuffed with peppers and jasmine rice
Garlic & Cheddar smashed red potatoes
Mixed vegetables cooked in a Ziplock steamer bag.
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Post by bignana on Dec 12, 2008 19:39:33 GMT -5
Cream of potato soup. uck!!
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Post by tnwaltz on Dec 12, 2008 21:00:16 GMT -5
me too, nanners... cream of potato soup from this little deli near work...
and a slice of their Triple Death by Chocolate Cake which i am eating even as we speak/type.
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Post by raphael on Dec 12, 2008 21:04:22 GMT -5
Does a Taco Salad from Taco Bell count as anything? ;D
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Post by tnwaltz on Dec 12, 2008 22:24:53 GMT -5
probably beats krystals.
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shadowlady
Bobcat
The trouble with computers, of course, is that they're very sophisticated idiots.
Posts: 304
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Post by shadowlady on Dec 12, 2008 22:28:07 GMT -5
We did the take out zaxby's tonight. I was baking and hubby didn't want to cook dinner and had to go to the Pharmacy.
drunken fruitcake anyone?
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Post by bignana on Dec 13, 2008 9:35:54 GMT -5
We did the take out zaxby's tonight. I was baking and hubby didn't want to cook dinner and had to go to the Pharmacy. drunken fruitcake anyone?
What is drunken fruitcake? You know I am the only person in this area that likes fruitcake!!
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Post by tnwaltz on Dec 13, 2008 11:54:30 GMT -5
momma used to soak hers in apricot brandy.
so... jersey boy showed up this AM to fulfill some honey-i-appreciate-you-list thingeys. before he took off for the autoparts store, he says "what's for lunch?" so i said "whatchu want, baybee?" and he said "if i go by the grocery, will you make me a beef stew?" because it is 33 degrees out there so i'm gonna make my honey a big pot of homemade stew with some crusty garlic bread for when he's all done with his little task list!!!
yummy!!
not quite dinner but technically it WILL be mine.
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Post by tnwaltz on Dec 13, 2008 13:56:12 GMT -5
update... big pot o'Stew simmering on the stovetop....
y'all should smell my house right about now... it's heavenly!!
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Post by Diremaker on Dec 14, 2008 18:06:15 GMT -5
Cajun Roasted Breast of Turkey Sweet Potato Casserole Brussels Sprouts w/ garlic butter sauce Whole Wheat Dinner Rolls
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Post by tnwaltz on Dec 14, 2008 21:01:44 GMT -5
leftover beef stew and a couple homemade chocolate chip cookies.
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Post by manlyman on Dec 15, 2008 11:13:26 GMT -5
Taco soup.
2 lbs of ground meat, browned, drained, and rinsed well (meat can be omitted for those of the vegetarian persuasion) 4 cans tomatoes - 1 diced peeled, 1 diced peeled italian, 2 stewed 1 can tomato sauce 1 can rotel tomatoes with chiles 1 can white hominy 1 can pinto beans 1 can kidney beans 2 can black beans 1 small can diced chiles 1 pkg ranch dressing mix 1 pkg taco seasoning pkg 1/2 - 1 bottle your favorite beer (amber or dark beer is best IMO) 1 -2 tsp of minced garlic 1/2 tsp of cayenne pepper (more or less to taste) 1/2 tsp chili pepper 1/2 - 1 tsp cracked black pepper 1/2 tsp onion powder (or mince 1/2 fresh onion)
Open all cans BUT do not drain off the liquid. Add all items to a LARGE stock pot, stir well every 2 or 3 cans. Cook over low heat (or in crock pot) for 3-4 hours AFTER it comes to a gentle boil. Stir every 30 mins. Serve in bowls with nacho chips or fresh bread.
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Post by raphael on Dec 15, 2008 15:27:33 GMT -5
Taco soup. 2 lbs of ground meat, browned, drained, and rinsed well (meat can be omitted for those of the vegetarian persuasion) 4 cans tomatoes - 1 diced peeled, 1 diced peeled italian, 2 stewed 1 can tomato sauce 1 can rotel tomatoes with chiles 1 can white hominy 1 can pinto beans 1 can kidney beans 2 can black beans 1 small can diced chiles 1 pkg ranch dressing mix 1 pkg taco seasoning pkg 1/2 - 1 bottle your favorite beer (amber or dark beer is best IMO) 1 -2 tsp of minced garlic 1/2 tsp of cayenne pepper (more or less to taste) 1/2 tsp chili pepper 1/2 - 1 tsp cracked black pepper 1/2 tsp onion powder (or mince 1/2 fresh onion) Open all cans BUT do not drain off the liquid. Add all items to a LARGE stock pot, stir well every 2 or 3 cans. Cook over low heat (or in crock pot) for 3-4 hours AFTER it comes to a gentle boil. Stir every 30 mins. Serve in bowls with nacho chips or fresh bread. Sounds yummy! But you left out the most important ingredient..... ;D I'm eating some expensive health food tonight. Premium high quality hamburger from de la food lyion cooled in with a juicy box from au sue la wally mart helper. Yum! Yum! ;D
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Post by Laura Rice on Dec 30, 2008 10:53:38 GMT -5
Tonight we are having chicken fricassee over egg noodles... The boys aren't crazy about rice.
INGREDIENTS (Nutrition) 12 chicken thighs 2 (12 ounce) packages andouille sausage, sliced 5 green onions, chopped 1 onion, chopped 1 cup vegetable oil 1 cup all-purpose flour 8 cups water 5 stalks celery, chopped 2 tablespoons Cajun seasoning 2 teaspoons cayenne pepper 2 teaspoons salt 2 teaspoons ground black pepper 1 teaspoon minced garlic DIRECTIONS Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside. To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside. Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.
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Post by manlyman on Dec 30, 2008 12:32:25 GMT -5
Laura, Where do you get your andouille sausage? The only place I can find a decent andouille is the Fresh Market.
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Post by Laura Rice on Dec 30, 2008 12:39:30 GMT -5
Laura, Where do you get your andouille sausage? The only place I can find a decent andouille is the Fresh Market. My dad bought some when he was in Louisiana on his last trip. He always brings back a cooler of it and puts it in his big freezer, along with crawfish.
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Post by tnwaltz on Dec 30, 2008 12:39:50 GMT -5
that sounds good... i'd just used breast meat instead.
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Post by Laura Rice on Dec 30, 2008 12:52:51 GMT -5
you could but it's just not as juicy as the dark meat.
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Post by tnwaltz on Dec 30, 2008 14:23:07 GMT -5
oh... i'd have to leave so thighs in for him... he won't eat white meat.
we're a perfect combination!!
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Post by Laura Rice on Dec 30, 2008 14:34:39 GMT -5
You can also substitute turkey legs in this recipe too.
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Post by bret on Dec 31, 2008 13:01:49 GMT -5
Barbeque chicken last night. I'm not sayin my wife makes hot barbeque sauce, but DAMN!
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Post by Laura Rice on Jan 3, 2009 12:12:57 GMT -5
We heard them coming onto your street and wondered what was happening. ;D
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Post by tnwaltz on Jan 16, 2009 17:38:12 GMT -5
my personal chef is in the kitchen tonight. whatever it is, it involves porkchops and i requested wild rice.
he's a happy cook... watching ESPN and enjoying a Genesee Cream Ale.
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Post by Diremaker on Jan 16, 2009 20:36:16 GMT -5
My dinner is en route from some local fast food establishment... *sigh*
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Post by bignana on Feb 2, 2009 19:30:26 GMT -5
Fried chicken, butter beans, oven baked sliced potatoes and onions, slaw and cornbread. I am soooo bad.
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