The What's For Dinner Thread - May '09(recipe index in OP)

Discussion in 'Community Board' started by TigerKat, May 4, 2009.

  1. BigMama

    BigMama DIS Veteran

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    [​IMG]THANK YOU FOR TAKING CARE OF THIS [​IMG]
     
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  3. TigerKat

    TigerKat DIS Veteran

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    Glad to hear this is working! Please don't feel that you need to keep up here, just pop in and let us know how you are.:hug:

    We had a blast! I'm anal when it comes to grocery shopping, I have my list according to aisle # and I had to send poor Bethany back to aisle 6 at least three times...:rotfl2: I'm telling y'all the girl knows how to bargain shop, she knows what's on sale everywhere!!!:thumbsup2

    Too bad the team lost, sounds like they beat themselves.:hug: Please tell Greg that I keep him in my prayers and that I'm wishing him a safe trip.

    I am so wishing I could do bluezoo with y'all! Thanks for taking care of these for us!!!!!

    I think we all agree that Glynis' pot roast in the crockpot recipe is our favorite. I'm pretty sure this is it:

    Beef or pork roast
    1 pack Ranch dressing mix
    1 pack Italian dressing mix
    1 pack pork or beef gravy mix
    1/2 c. water or wine
    carrots & onions

    Brown roast on all sides. Slice carrots and onions and put in crockpot. Place roast on top of carrots & onions. Mix remaining ingredients and pour over roast. Cook on low 8 hours.
     
  4. kimmar067

    kimmar067 TAGS?? It's all about the 'likes' now!

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    ...sounds dee-lish, but I'll tell ya right now that I probably can't use it - dressing mixes and gravy mixes contain gluten in them and my DH has Celiac....:confused3:guilty:
     
  5. TigerKat

    TigerKat DIS Veteran

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    I somehow lost you in my multi-quote???:confused3

    The potatoes sound yummy!!!!

    I'm so sorry your day was ruined, that part of the job does stink.:hug: Poor Luke....:sad1:
     
  6. FormrCastMbr

    FormrCastMbr DIS Veteran

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    Hey guys! I have been lurking...i will catch up later. :flower3:


    my mom's is a favorite of mine. i will post later...it is marinated overnight and cooked on the stove.
     
  7. HERSEY

    HERSEY DIS Veteran

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    Have you seen this website? http://www.glutenfreecookingschool.com/

    They have some really good recipes
     
  8. FormrCastMbr

    FormrCastMbr DIS Veteran

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    dinner toniught is kats velvet shrimp and a tossed salad. yum!
     
  9. kimmar067

    kimmar067 TAGS?? It's all about the 'likes' now!

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    ...thanks guys....
     
  10. TigerKat

    TigerKat DIS Veteran

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    Ohhhhh, I love that one!!!!!:goodvibes
     
  11. HERSEY

    HERSEY DIS Veteran

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  12. kimmar067

    kimmar067 TAGS?? It's all about the 'likes' now!

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    ...boy, that chicken at the top of the page sure does look good...as does that ribeye steak with the onions....:faint:
     
  13. FormrCastMbr

    FormrCastMbr DIS Veteran

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    Here is the recipe...

    Mom's Pot Roast

    1 beef roast
    1/4 cup olive oil for searing
    cornstarch mixed with water to thicken gravy

    Marinade:
    3/4 cup water
    1/3 cup soy sauce
    2 tbs sugar
    1 tps ground thyme
    1 crushed clove of garlic


    ***
    Mix marinade and pour over roast. Marinate overnight.

    In a heavy pot, heat oil over med heat. Save marinade...sear roast on all sides. Add marinade to the pot and bring to simmer. Turn down to low, cover and simmer for 2 - 3 hours.

    Remove roast and bring liquid to a boil (you can add some water if needed). Add cornstarch mixture and whisk until thickened. Slice roast and serve with gravy.

    I LOVE pot roast served with mashed taters and red cabbage...Yum!
     
  14. NEVERENOUGHWDW

    NEVERENOUGHWDW <font color=blue>Still Missing 20,000 Leagues Unde

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    Dinner tonight was Tex_mex.......Nachos & lime, cilantro chicken.

    I wish I was up to mojitos I have so much mint growing!!!!!! Looks like a giant weed. Can I freeze mint like I do basil?

    Ann~ sorry you had a crying little one on your hands, poor Luke.

    Lauren, your Mom's pot roast sounds great. Maybe this week:thumbsup2

    I'm glad all the ADR's worked out. I'm looking forward to some great times:goodvibes

    Did I miss Gretchen yesterday or didn't she post?

    Sheryl, enjoy your gumbo & rest.

    Tomorrow dinner will be shrimp & grouper...not sure how.
     
  15. shovan

    shovan DIS Veteran

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    Hey y'all, Getting ready to take my meds & move from the dozing spot on the sofa to bed! Exciting stuff going on here!:laughing: I made it through today with just muscle relaxers & tylenol! No pain pill, I'm proud of myself! I will take it to sleep tonight.

    Maria, Thanks for handling all of the adrs! :hug:

    Ann, I'm sorry your day was messed up!:sad1::hug:

    Janice, I don't think Bethany stole your summer;), we didn't have much sun here today.

    Kat, Where did you get that gourmet recipe? It's sounds delicious!

    Nan, I'm trying to let everyone take care of me, but gosh it's hard. I started to unload the dishwasher today, Chris fussed at me & I told her it was easy. Then I tried to empty the bottom rack & had to admit I couldn't do it, my neck hurt when I bent over! :guilty: So I have no choice but to let them all help. But they have to stop trying to feed me! I'm going to be as big as a house before I'm well! Angelina had made those brownies, then Chris brought chocolate filled eclairs ( my absolute fav) & fruit tarts. Plus she brought a lunch of shrimp pasta! I'm not going to be able to fit through the door if this keeps up! :laughing:
     
  16. shovan

    shovan DIS Veteran

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    I want to post the Food & Wine events we are considering or hoping to book. In hopes that some of you might be interested in joining us!;)

    Culinary Adventures in Signature Dining Last year’s cost $150-$375
    Culinary collaboration is celebrated at these adventures in dining that take place throughout Walt Disney World restaurants. A renowned chef will join forces with the restaurant's resident chef to create a menu that will feature a 5-course meal and serve the perfect wine complement with each course from visiting winery representative

    Oct. 15 Flying Fish Café Rick Tramonto

    Celebrating Friends and Family in the Kitchen
    Learn how to prepare a 3-course lunch from appetizer, to main course, and finally dessert, as presented by a team of highly acclaimed culinary experts. Also, an emcee will host the demonstration and a wine expert will be on hand to pair each course with their favorite wine. With these new found culinary skills, you will be able to go back home and gather your friends and family in the kitchen to cook your favorite meals.
    Lunches will run approximately $110 per person plus tax, gratuity is already included, and don't forget theme park admission will be required. Pricing is not final but check back here from time to time. These take place at the Welcome Center from 10:00 a.m. to 12:00 p.m. Following is a schedule of upcoming culinary teams:
    · Sept. 26 The Deen Family: Paula, Bobby and Jamie
    · Oct. 2 Suvir Saran
    · Oct. 9 Patti LaBelle
    · Oct. 16 Dean Max and Paula DaSilva -Ocean 3030 Fort Lauderdale
    · Oct. 23 Alan Wong
    · Oct. 30 Cat Cora and Virginia Cora
    · Nov. 6 Andrea and John Robinson


    Food and Wine Pairings
    Here are the logistics. The pairings take place at Mexico, Italy, Japan, and Morocco and will run about $60 per person including gratuity but not tax. Remember, theme park admission will be required to attend. Once final prices are determined, I will update this and all of my specialty program features.
    As you will see from the schedule below, there is a lot of opportunities to attend one of these pairings. Here's the line-up:
    · Saturdays from 2:30 to 4:00 pm Tutto Italia Ristorante
    · Mondays from 3:30 to 5:00 pm Tokyo Dining
    · Tuesdays from 3:30 to 5:00 pm Restaurant Marrakesh
    · Wednesdays from 3:30 5:00 pm San Angel Inn

    French Regional Lunches
    Each Sunday will bring the promise to discover the wine and cuisine of a different region in France. Lunch will be prepared by the chefs from The Bistro de Paris and wines will be presented by a visiting winery representative. The final schedule is not available but wanted to make you aware that these luncheons will join the rest in the entire Specialty Program line-up.
    The lunches will be offered at the Bistro de Paris, the restaurant on the second floor of the France pavilion in World Showcase. Dates, times, and cost are still being worked out but as soon as I know, you will know. Prices does include gratuity, not tax, and theme park admission will be required.

    The french lunch was (I think) $135 pp last year. But this was our favorite event out of all the events we've done!

    Now I'm going take my meds & going to bed!
     
  17. kimmar067

    kimmar067 TAGS?? It's all about the 'likes' now!

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    ...this sounds really yummy, but I have to substitute gluten-free soy sauce for regular.....wow, I'm shocked that her recipe doesn't call for any bay leaves - most recipes do....:confused3 . I definitely want to try making this sometime during the week....THANKS! :thumbsup2
     
  18. kimmar067

    kimmar067 TAGS?? It's all about the 'likes' now!

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    ..I believe that you can....
     
  19. Disney Ron

    Disney Ron It's not a lie, if you believe it.

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    Change of plans yesterday for dinner by the time DH got home...so dinner tonight will be ribs, corn, and potatoes planned for yesterday.

    dinner last night was sandwiches per DH's request.

    We are hoping to take a ride today again...fingers crossed DH is still on-call.

    My hanging plants are a lost cause this year I think, so sad.:sad2:

    All this talk about pot roast has me craving it...but DH considers that a winter meal!
     
  20. HERSEY

    HERSEY DIS Veteran

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    Ann Pot roast is not for just for winter. We had chili the other night.:confused3 I thought Alex was crazy cause he wanted it.

    Last night we had chicken broccoli stiry fry with brown rice.

    I have to find something to do with my lone zucchini. It is the size of a small baseball bat. I didn't check the plant before cause I thought I didn't have any.

    Tonight we are hoping to grill if it doesn't rain. It is pretty cloudy. I have to hit the grocery store today, since I was lazy yesterday and just did stuff around the house.
     
  21. liamsaunt

    liamsaunt <font color=red>I was an irish girl with an afro<b

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    Bethany, you crack me up!! The only chowder is the white chowder. All the other kinds are yucky. :snooty:

    Wow, that sounds awesome. Recipe?

    I was looking at a recipe this morning for grilled sausage and zucchini in a herbed vinagrette with kalamat olives and capers. I think I am making it for dinner tomorrow night. If it's good, I'll type in the recipe if it sounds appealing.

    Here are some photos. Thursday I made truffled scrambled eggs that I served on a roasted portobello mushroom. Doesn't look like much but it tasted good.

    [​IMG]


    Friday I made pizza and forgot to take pictures.

    Last night I had a couple of friends over. I got pictures of some of the stuff I made but not everything. I had some appetizers of guacamole, artichoke dip (no pics), proscuitto wrapped around blue cheese, arugula, and mango chutney:

    [​IMG]


    devilled eggs:

    [​IMG]


    minted lemonade:

    [​IMG]

    The main meal was the blackstrap shrimp and the orange bourbon salmon, plus a salad with warm pistachio coated goat cheese, and a corn and mushrom saute.

    I am going to my inlaws for dinner today. I think we are having chicken.
     

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