nucpharm29
<font color=purple>The Exercise Goddess</font>
- Joined
- Oct 14, 2004
- Messages
- 3,074
Still cleaning out the pantry--so tonight is going to be Hamburger Helper--Yucko--but at least it's quick.
The Official What's For Dinner thread:Thursday 1-24-08? Recipe finder in OP. Enjoy! Part 2
- Thread starter Zandy595
- Start date
- Status
FormrCastMbr
DIS Veteran
- Joined
- Jun 14, 2006
- Messages
- 6,598
Nancy, Praying still for Kady and you guys...you remind me of my Mom with my son. I was separated when he was 6 months old and had to go back to work. My parents watched him for me so they really bonded. She tells me every day how special he is to her. She misses him (we moved 1 hour away). He has to talk to her every day on the phone. I am glad they bonded so well.
Jenny, Can I come over for soup? I love Matzo Ball soup. It is cold and rainy her too!
Stephanie, I love hamburger helper!!! My DF doesn't so I don't make it.
Lindsay, I am sorry you are stuck without a car...your dinner sounds good too!
DS and I are going to my Mom's after school and will take her to dinner...maybe the diner but now I am thinking Bonefish Grill...there is one right in the town she lives in. DS is going to Arizona with his Dad for the holiday
, so this will be his Easter visit.
OK, I babbled enough. Have a great day everyone!
Jenny, Can I come over for soup? I love Matzo Ball soup. It is cold and rainy her too!
Stephanie, I love hamburger helper!!! My DF doesn't so I don't make it.
Lindsay, I am sorry you are stuck without a car...your dinner sounds good too!
DS and I are going to my Mom's after school and will take her to dinner...maybe the diner but now I am thinking Bonefish Grill...there is one right in the town she lives in. DS is going to Arizona with his Dad for the holiday
, so this will be his Easter visit.OK, I babbled enough. Have a great day everyone!
OKWMom
DIS Veteran
- Joined
- Jul 4, 2006
- Messages
- 2,219
Tonight we are having spicy beef and cheese tortollini stir fry with egg rolls. Something quick and easy because I am going to try and make the cookies for Saturday's get together with DH's family.
Got to find time to shop some today. My family is coming to our house on Sunday and we have planned a simple Easter dinner of frogmore stew. So, I need to pick up the smoked sausage, etc., along with some candy for the egg hunt. I have no idea when I will have time to clean the house, I'm still working on tax returns! I may just have to give it a lick and a promise and hope no one notices the dust. DH said we can always switch the light bulbs to a really low wattage, which would make it harder to see the dirt. I may have to actually try it.
Hope everyone has a great day.
Gretchen
Got to find time to shop some today. My family is coming to our house on Sunday and we have planned a simple Easter dinner of frogmore stew. So, I need to pick up the smoked sausage, etc., along with some candy for the egg hunt. I have no idea when I will have time to clean the house, I'm still working on tax returns! I may just have to give it a lick and a promise and hope no one notices the dust. DH said we can always switch the light bulbs to a really low wattage, which would make it harder to see the dirt. I may have to actually try it.
Hope everyone has a great day.
Gretchen
, quick yummy casserole, sides will be zucchini and a salad!
Nancyg56
DIS Legend
- Joined
- Aug 17, 2005
- Messages
- 29,495
I cannot imagine how your Mom must feel. I miss her when she is gone for a few days, and she says she misses me whenever I am not with her. I really was not close to my GM so I would say that your son is also blessed with your parents.
I wanted to say that I am not organized so I don't have recipes in any order or place. They are all over. Today I started organizing them and have been going through this thread.....OMG....we have been at this a long time, over 1 year! I am up to May and it is funny to see how looking back I know who is posting the recipe because after all this time we seem to know each other.
Lindsay...how have you managed the front page? I am dizzy after 60 pages
Last night's soup was a hit! I'll post the recipe after I get home from the kid's school. It's my turn to change out the "take home reading" books. It takes me about an hour, then it's off to Costco and Walmart for some essentials!
Tonight's dinner is a throwback to my childhood. My mom used to make grilled tuna fish sandwiches, and that sounded good to me. I'm jazzing it up by using a pizza crust instead of bread, so we'll see how it goes over with the kids.
We'll round it out with a large green salad and maybe brownies for dessert.
Tonight's dinner is a throwback to my childhood. My mom used to make grilled tuna fish sandwiches, and that sounded good to me. I'm jazzing it up by using a pizza crust instead of bread, so we'll see how it goes over with the kids.
We'll round it out with a large green salad and maybe brownies for dessert.
I wanted to say that I am not organized so I don't have recipes in any order or place. They are all over. Today I started organizing them and have been going through this thread.....OMG....we have been at this a long time, over 1 year! I am up to May and it is funny to see how looking back I know who is posting the recipe because after all this time we seem to know each other.
Lindsay...how have you managed the front page? I am dizzy after 60 pages
I was doing the same thing, yesterday!!! I really feel like I know you guys almost better than I do my "real" neighbors. My day just doesn't feel complete if I don't get on here to see what and how everyone is doing! Thanks for keeping me sane this past year.
I agree with Nancy: Lindsay, I don't know how you've managed to keep control of this thread, but I'm sure thankful that you have!!! I feel like I have a new family here. Thanks for all your hard work here! And a huge thank you to everyone who has contributed yummy recipes and friendship! You all ROCK!!!!!!
/
Nancyg56
DIS Legend
- Joined
- Aug 17, 2005
- Messages
- 29,495
Hello, all! Tonight I am making chicken fried chicken (Publix sometimes sells chicken breasts prepared like cubed steaks) with wild rice and a vegetable of some kind. Maybe some corn on the cob as well.
Lindsay-I understand completely how you feel about the no car issue, except that mine is all the time, because I don't drive! I hope to one day, but right now I still don't. I know it's weird, but I never learned when I was younger and since DH and I have been married he has always driven me everywhere.
Have a great day, everyone!
Lindsay-I understand completely how you feel about the no car issue, except that mine is all the time, because I don't drive! I hope to one day, but right now I still don't. I know it's weird, but I never learned when I was younger and since DH and I have been married he has always driven me everywhere.
Have a great day, everyone!
Zandy595
DIS Veteran<br><font color=green>The other day I f
- Joined
- Nov 5, 2000
- Messages
- 10,824
Good afternoon everyone!
Last night we had spaghetti and meatballs. I really like Ragu tomato, garlic and onion sauce, but some day I'm going to try making homemade sauce again. I've just never had any luck making a decent sauce. Seems like I am the only one who uses jarred.
Tonight we're planning on going to Red Lobster.
Last night we had spaghetti and meatballs. I really like Ragu tomato, garlic and onion sauce, but some day I'm going to try making homemade sauce again. I've just never had any luck making a decent sauce. Seems like I am the only one who uses jarred.
Tonight we're planning on going to Red Lobster.
Good morning everyone!
The brioche came out really well yesterday. Then I used the homemade brioche for Brioche French Toast. OH MY GOODNESS it was to die for! I think I liked it more than the Banana Sour Cream Pancakes. The recipes are Ina Garten recipes of course.
I really recommend making the brioche for the brioche french toast but Ina says you can use brioche or challah. I was surprised at how easy making brioche actually is.
I'd been a vegetarian for over a year and now I'm trying to eat some meat again. I have been craving it like crazy (and having dreams about meat! ) and I caved yesterday and ate some maple-roasted bacon! Man it was good! I can't believe that's what I've been missing. 
For dinner tonight, I'm making all Ina Garten recipes. I always do.
Parmesan chicken, macaroni and cheese with tomatoes and string beans with shallots. If it turns out as good as the pictures look, I'll post the recipes.
Have a great day everyone and here are some recipes.
Brioche Loaves
makes 2 loaves.
1/2 cup warm water (110 to 120 degrees)
1 package dried yeast
3 tablespoons sugar
6 extra-large eggs, at room temperature
4 1/2 cups unbleached flour
2 teaspoons kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 egg mixed with 1 tablespoon milk, for egg wash
Combine the water, yeast, and sugar in the bowl of an electric mixer fitter with the paddle attachment. (If the bowl is cold, start with the warmer water so it's at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 more cups of flour and mix for 5 more minutes. Still on low speed, add the soft butter in chunks and mix for 2 minutes, scraping down the beater, until well blended. With the mixer still running, sprinkle in the remaining 1/4 cup of flour. Switch the paddle attachment to a dough hook and mix on low speed for 2 minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
The next day, allow the dough to sit at room temperature for 1 hour. Grease two 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans. Turn the dough onto a lightly floured board and cut in half. Pat each portion into a 6 by 8 inch rectangle, then roll up each rectangle into a cylinder loaf. Place each loaf, seam side down, into a greased pan. Cover the pans with a damp towel and set aside to rise at room temperature until doubled in volume, 2 to 2 1/2 hours.
Preheat the oven at 375 degrees. When the loaves have risen, brush the top of each with the egg wash and bake for 45 minutes or until the top springs back and it sounds slightly hollow when tapped. Turn the loaves out onto a wire rack to cool.
Brioche French Toast
Ina says you can use either brioche or challah. Here recipe is called Challah French Toast but I made it with brioche so I'm calling it Brioche French Toast.
makes 8 large slices
6 extra-large eggs
1 1/2 cups half and half or milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
l large loaf of challah or brioche bread
unsalted butter
To serve:
pure maple syrup
good raspberry preserves (optional)
sifted confectioners' sugar (optional)
Preheat the oven to 250 degrees.
In a large shallow bowl, whisk together the eggs, half and half, orange zest, vanilla, honey and salt. Slice the challah or brioche in 3/4 inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.
The brioche came out really well yesterday. Then I used the homemade brioche for Brioche French Toast. OH MY GOODNESS it was to die for! I think I liked it more than the Banana Sour Cream Pancakes. The recipes are Ina Garten recipes of course.
I really recommend making the brioche for the brioche french toast but Ina says you can use brioche or challah. I was surprised at how easy making brioche actually is. I'd been a vegetarian for over a year and now I'm trying to eat some meat again. I have been craving it like crazy (and having dreams about meat!
) and I caved yesterday and ate some maple-roasted bacon! Man it was good! I can't believe that's what I've been missing. For dinner tonight, I'm making all Ina Garten recipes. I always do.
Parmesan chicken, macaroni and cheese with tomatoes and string beans with shallots. If it turns out as good as the pictures look, I'll post the recipes.
Have a great day everyone and here are some recipes.
Brioche Loaves
makes 2 loaves.
1/2 cup warm water (110 to 120 degrees)
1 package dried yeast
3 tablespoons sugar
6 extra-large eggs, at room temperature
4 1/2 cups unbleached flour
2 teaspoons kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 egg mixed with 1 tablespoon milk, for egg wash
Combine the water, yeast, and sugar in the bowl of an electric mixer fitter with the paddle attachment. (If the bowl is cold, start with the warmer water so it's at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 more cups of flour and mix for 5 more minutes. Still on low speed, add the soft butter in chunks and mix for 2 minutes, scraping down the beater, until well blended. With the mixer still running, sprinkle in the remaining 1/4 cup of flour. Switch the paddle attachment to a dough hook and mix on low speed for 2 minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
The next day, allow the dough to sit at room temperature for 1 hour. Grease two 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans. Turn the dough onto a lightly floured board and cut in half. Pat each portion into a 6 by 8 inch rectangle, then roll up each rectangle into a cylinder loaf. Place each loaf, seam side down, into a greased pan. Cover the pans with a damp towel and set aside to rise at room temperature until doubled in volume, 2 to 2 1/2 hours.
Preheat the oven at 375 degrees. When the loaves have risen, brush the top of each with the egg wash and bake for 45 minutes or until the top springs back and it sounds slightly hollow when tapped. Turn the loaves out onto a wire rack to cool.
Brioche French Toast
Ina says you can use either brioche or challah. Here recipe is called Challah French Toast but I made it with brioche so I'm calling it Brioche French Toast.
makes 8 large slices
6 extra-large eggs
1 1/2 cups half and half or milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
l large loaf of challah or brioche bread
unsalted butter
To serve:
pure maple syrup
good raspberry preserves (optional)
sifted confectioners' sugar (optional)
Preheat the oven to 250 degrees.
In a large shallow bowl, whisk together the eggs, half and half, orange zest, vanilla, honey and salt. Slice the challah or brioche in 3/4 inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.
FormrCastMbr
DIS Veteran
- Joined
- Jun 14, 2006
- Messages
- 6,598
Sandy, I use jarred every so often too...I really like to make my own but find it very time consuming. I made a really quick marinara not too long ago and it was really the best I have ever made...DF tells me when I throw things together like that, they come out the best. I guess he is right!
MinnieM, you are making me want pancakes and french toast. That brioche french toast sounds awesome...along with the maple bacon....Yum!
MinnieM, you are making me want pancakes and french toast. That brioche french toast sounds awesome...along with the maple bacon....Yum!
DMickey28
<font color=blue>DIS Veteran<br>Comes from a very
- Joined
- Mar 24, 2001
- Messages
- 7,299
Hi Guys
This is my first week as a SAHM (though DS is still a week or two away, hopefully not more!) so I figured I'd hop on and join this thread. I will be needed lots of dinner ideas. Since DH and I are very used to eating out a lot due to our work schedules this will be a huge change for me. Budget dictates that we eat at home A LOT and also much easier with a Newborn.
I just hope my cooking skills return once the baby is born. I can't seem to multi-task anymore! And I went to culinary school .. !!
Tonight I threw in Spareribs in the Crock pot with 1/2 BBQ sauce and 1/2 Appricot Marmilade. We shall see. I'll cook up some baked beans with a little beer thrown in (the alchol will burn off!) Maybe some rice as well.
I also apologize b/c my spelling seems to have gone out the window as well with this baby ... he should be a smart one, taking all my brains!!
This is my first week as a SAHM (though DS is still a week or two away, hopefully not more!) so I figured I'd hop on and join this thread. I will be needed lots of dinner ideas. Since DH and I are very used to eating out a lot due to our work schedules this will be a huge change for me. Budget dictates that we eat at home A LOT and also much easier with a Newborn.
I just hope my cooking skills return once the baby is born. I can't seem to multi-task anymore! And I went to culinary school .. !!
Tonight I threw in Spareribs in the Crock pot with 1/2 BBQ sauce and 1/2 Appricot Marmilade. We shall see. I'll cook up some baked beans with a little beer thrown in (the alchol will burn off!) Maybe some rice as well.
I also apologize b/c my spelling seems to have gone out the window as well with this baby ... he should be a smart one, taking all my brains!!
FormrCastMbr
DIS Veteran
- Joined
- Jun 14, 2006
- Messages
- 6,598
Welcome DMickey28! Congrats on your soon to be addition...you shouldn't be worried about cooking now but please feel free to join us. Lindsay does a fantastic job at upkeeping this thread. Are your bags packed?
liamsaunt
DIS Veteran
- Joined
- Oct 12, 2004
- Messages
- 4,797
Man I miss one day on the disboards and I have to go back and read like 10 pages! Everything sounds yummy that you guys have been making.
Lindsay, glad you are OK. I hope your car is fixed soon.
Minnie, are you doing the parmsean chicken with arugula salad on top from Barefoot family style? I'm guessing yes, from the other things you are making. I love that recipe!
Sheryl, I grow herbs too. I grow regular and lemon thyme, basil, oregano, marjoram, sage, rosemary, mint (in a pot away from everything else) and chives. I also grow big pots of lavender, which I don't cook with but use for their scent. I've tried to grow parsely and cilantro without success--it always goes to seed on me.
Last night we had panini. I just finished the other half of mine for lunch.
Tonight I am making a bunch of recipes from a cookbook I've had for a while but haven't used lately: Local Flavors, by Deborah Madision.
Roast chicken with herbs under the skin; scallion, potato, and herb puree; sauteed spinach leaves with hedgehog mushrooms (OK, I don't have hedgehogs, I am using shi-takes), and braised baby carrots with parsely and tarragon.
Lindsay, glad you are OK. I hope your car is fixed soon.
Minnie, are you doing the parmsean chicken with arugula salad on top from Barefoot family style? I'm guessing yes, from the other things you are making. I love that recipe!
Sheryl, I grow herbs too. I grow regular and lemon thyme, basil, oregano, marjoram, sage, rosemary, mint (in a pot away from everything else) and chives. I also grow big pots of lavender, which I don't cook with but use for their scent. I've tried to grow parsely and cilantro without success--it always goes to seed on me.
Last night we had panini. I just finished the other half of mine for lunch.
Tonight I am making a bunch of recipes from a cookbook I've had for a while but haven't used lately: Local Flavors, by Deborah Madision.
Roast chicken with herbs under the skin; scallion, potato, and herb puree; sauteed spinach leaves with hedgehog mushrooms (OK, I don't have hedgehogs, I am using shi-takes), and braised baby carrots with parsely and tarragon.
Look forward to sharing recipes with you!nucpharm29
<font color=purple>The Exercise Goddess</font>
- Joined
- Oct 14, 2004
- Messages
- 3,074
Sandy--Another jarred sauce girl here--just laziness on my part I suppose, or maybe it's the 2 wild kiddos always hanging around
DMickey--I started "learning" to cook again once I became a SAHM. We used to eat out for most every meal--now I use cooking as "my time". It really an outlet for me to be more than a mom. Now I love cooking, and luckily DH will try just about anything! Welcome!!
Ooh, I just picked up a birthday lunch for me and my mom--and yummo! I got a Country Club Caprese--has pesto, tomato, mozzerella, and proscuitto. And then we got a cheese sampler--a mustard seed cheese, one with cranberries and some bleu cheese; came with crostini, fresh fruit and smoked almonds!! Makes up for the hamburger helper tonight
DMickey--I started "learning" to cook again once I became a SAHM. We used to eat out for most every meal--now I use cooking as "my time". It really an outlet for me to be more than a mom. Now I love cooking, and luckily DH will try just about anything! Welcome!!
Ooh, I just picked up a birthday lunch for me and my mom--and yummo! I got a Country Club Caprese--has pesto, tomato, mozzerella, and proscuitto. And then we got a cheese sampler--a mustard seed cheese, one with cranberries and some bleu cheese; came with crostini, fresh fruit and smoked almonds!! Makes up for the hamburger helper tonight
Nancyg56
DIS Legend
- Joined
- Aug 17, 2005
- Messages
- 29,495
Welcome DMickey! What an exciting time this is for you, a new baby!
Please join us, there are lots of recipes to choose from and new ones added every day. There is one catch, though. We love updates....just ask Lauren.... so please keep us posted.
Please join us, there are lots of recipes to choose from and new ones added every day. There is one catch, though. We love updates....just ask Lauren.... so please keep us posted
.
DMickey28
<font color=blue>DIS Veteran<br>Comes from a very
- Joined
- Mar 24, 2001
- Messages
- 7,299
Thank you for the warm welcome!!!
No, I haven't packed my bag yet. The baby's bag is packed but mine is not. I am drawing a blank at what to put in it that I am not currently using!!!
I look forward to trying lots of new things! I love to cook and went to Culinary school and have a degree in Restaurant Managment ... I am hoping that once the baby is born my pregnancy brain goes away a little bit and I can get back into cooking!!!
No, I haven't packed my bag yet. The baby's bag is packed but mine is not. I am drawing a blank at what to put in it that I am not currently using!!!
I look forward to trying lots of new things! I love to cook and went to Culinary school and have a degree in Restaurant Managment ... I am hoping that once the baby is born my pregnancy brain goes away a little bit and I can get back into cooking!!!
- Status
-
Disney Debate: Best Day of the Week to Visit Disney Parks
-
Disney Shares NEW Images From Little Mermaid Show at Hollywood Studios
-
New Lilo & Stitch Treats for Disneyland & Walt Disney World
-
Epic Universe's Opening Day: A Grand Entrance & Ghost Town
-
New Disney Photo Ops in Disneyland and Walt Disney World
-
Halloween Night 2025 Sold Out for Mickey's Not-So-Scary Halloween Party
-
New Disney x Loungefly Embroidered Woven Stitch Series
Save Up to 30% on Rooms at Walt Disney World!
Save up to 30% on rooms at select Disney Resorts Collection hotels when you stay 5 consecutive nights or longer in late summer and early fall. Plus, enjoy other savings for shorter stays.This offer is valid for stays most nights from August 1 to October 11, 2025.
CLICK HERE
