The Official What's For Dinner thread:Thursday 1-24-08? Recipe finder in OP. Enjoy! Part 2

[Nancyg56]

Thank you all for these wonderful recipes! I am subscribing to this thread.

Welcome! Don't just subscribe....join us! If you like add to our recipes that Lindsay keeps updated on page 1.

 

[TigerKat]

Oh lucas......that succotash salad is amazing! I could make a meal out of it alone. Thanks!!!!!!!!!

 

[seetheworld]

Why don't you join us? We have a great group and would love sharing recipes with you.

Oh sure, thank you! Do I join by just posting a recipe? I can see a lot of work has gone into this wonderful board! Thanks again!

 

[lucas]

Thank you all for these wonderful recipes! I am subscribing to this thread.

Come back and post with us often.

Oh lucas......that succotash salad is amazing! I could make a meal out of it alone. Thanks!!!!!!!!!

Glad you liked it. The leftovers were good the next day, too.

 

[LindsayDunn228]

Seetheworld, you don't have to post any recipes. Just join us in yakking about what's for dinner

I will be late updating the thread in the morning. It's going to be a very late night for us and we plan on sleeping in. So someone feel free to bump it in the morning.

 

[TigerKat]

Oh sure, thank you! Do I join by just posting a recipe? I can see a lot of work has gone into this wonderful board! Thanks again!

Just enjoy the recipes and chat with us! If you'd like to tell us what you're planning for dinner, please share with us!!!!

Glad you liked it. The leftovers were good the next day, too.

I've been nibbling all night.

I will be late updating the thread in the morning. It's going to be a very late night for us and we plan on sleeping in. So someone feel free to bump it in the morning.

Have a great night and by all means sleep in. We've gotcha covered.

 

[LindsayDunn228]

Morning all. Well, we ended up getting in bed a little after midnight last night. I know, I know, that's not really late, but it is for us. We are "early to bed, early to rise" folks. We are in bed around 9:30, up at 5. Well anyway, my body woke me up (which means I am totally rested, WOO HOO!), but hubby is still in bed. Poor little guy. He helped his brother move yesterday. He lived in Cookeville, TN, which about a 1.5-2 hour drive, and through mountains at that.

Once they finished loading up around 3:00 yesterday they decided they were going to have to come back up for more. *sigh* So back up there they went (my husband and FIL).

Anyway, since we haven't even been to the grocery store yet, I think we'll go out somewhere today.

WFD at your house?

Back to my coffee

 

[sj&k]

Tonight we are having chicken and rice casserole (never made it earlier in the week-no chicken broth!) with sauteed cabbage and another vegetable, I'll decide later what. Dessert will be brownies or devil's food cake-I'll let DH and DD decide. I'm going back to work tomorrow and hopefully that will not affect my ability to post here-I'll just have to do it during my lunch. Have a great day, everyone!

 

[TigerKat]

Good morning yall!

Tonight I'm indulging DS in his favorite meal - country fried steak and mashed potatoes and gravy. I'm going to do some greens too. For dessert I'm making Glynis' Derby pie. Sounds like a typical southern (fattening) meal.

Have a great day!

 

[shovan]

Morning Y'all,

Lindsay, Glad you're rolling again!

You ladies sure do lots of cooking on weekends! Y'all are going to kick me off for my laziness. Friday night was order in pizza & watching Ghost Whisperer.

Lauren, Did you stay awake for GW? I'm sure I caught up with you with my several glasses of wine!

Lauren, I've made diet cupcakes with sprite, but I'm going to have to try the chocolate!

Madame, how'd that rack of lamb come out? I've never cooked rack of lamb. Or rack of anything for that matter! Can you tell me how to do it?

Yesterday we drove around looking around for property to possibly purchase to build on. We are so frustrated with trying to get someone who knows how to do handicapped bathroom renovations, we might just start over & bulild a new house. We are both just so confused with the whole thing.

Last night we ate out, a new Sushi restaurant open really close by. I'm so happy about that! I love sushi & now I have one close enough to take out from!

Don't think I'll be cooking today either, either going to the home show or more driving around scouting property!

Have a nice Sunday!

 

[OceanAnnie]

Hi everyone,

I think we'll have tacos tonight. Easy & quick.

 

[TigerKat]

shovan - the rack of lamb is DH's favorite. It's very EASY(oops)! you just season it with garlic powder, oregano, salt & pepper, sear it over high heat in a skillet with a little EVOO and finish it off in the oven. The cabernet sauce (Outback's recipe) is what makes it! What sushi restaurant opened up? We always go to Tennou on Manhattan Blvd. What areas are you looking for property in?

OK - don't laugh at me guys, I have a novice baker question. If a recipe calls for an unbaked pie shell and I bought a frozen one, do I thaw it before I fill it and bake it?

 

[LindsayDunn228]

Ok, for all you pot roast lovers out there, I'm going to post my recipe! It's incredibly easy, and DH says it's the best tasting pot roast he's ever tasted! I've tried so many recipes, but this is the one I'm sticking with:

2 boneless chuck roasts (2.5 pounds each)
1 envelope Ranch dressing mix
1 envelope Italian dressing mix
1 envelope brown gravy mix
1/2 cup water

Place roasts in a slow cooker. In a small bowl, combine mixes and water. Whisk together. Pour over roasts. Cover and cook on low 7-8 hours until tender.

I always add some carrots and onions with this.

Very yummy!

Hey Glynis, I have only one roast to cook. Do I use the same amounts or do I need to half them??

 

[jonestavern]

Grilled swordfish! Yumm!

DH is a diehard griller & smoker, even in 3 ft of snow or standing out there armed only with a beer & an umbrella & the 'toadstabber' (grill fork). He even has a 'blanket' for his smoker

Well, today's a tad overcast here--but warm (in the '50's), so it's swordfish, fresh steamed broccoli &, perhaps, couscous.

I'm thinking of making grapenut pudding for dessert or rice pudding~

TigerKat Good morning yall!

Tonight I'm indulging DS in his favorite meal - country fried steak and mashed potatoes and gravy. I'm going to do some greens too. For dessert I'm making Glynis' Derby pie. Sounds like a typical southern (fattening) meal.

Have a great day!

I am planning meals for DS18's vaca--country fried steak, mashed potatoes, gravy & green beans w/ham is one of his favs!
We are doing St Patrick's Day; Aged prime rib/Yorkie pudd; smoked ribs;fresh turkey & all the fixin's;Easter dinner & tacos.
Not exactly a healthy week!

Jean

 

[HERSEY]

shovan - the rack of lamb is DH's favorite. It's very EASY(oops)! you just season it with garlic powder, oregano, salt & pepper, sear it over high heat in a skillet with a little EVOO and finish it off in the oven. The cabernet sauce (Outback's recipe) is what makes it! What sushi restaurant opened up? We always go to Tennou on Manhattan Blvd. What areas are you looking for property in?

OK - don't laugh at me guys, I have a novice baker question. If a recipe calls for an unbaked pie shell and I bought a frozen one, do I thaw it before I fill it and bake it?

I don't let it sit out long. By the time I fill it, it's still pretty frozen. What are you baking?

 

[HERSEY]

I'm not sure what we are having for dinner? Last night we went and saw Meet the Robinson's very cute movie and then to Bakers square and had pie.
I know not diet food

 

[TigerKat]

Hey Glynis, I have only one roast to cook. Do I use the same amounts or do I need to half them??

Lindsay - I think Glynis is still out of town. I only use one roast whenever I do this recipe. Use the full recipe - more gravy!

I am planning meals for DS18's vaca--country fried steak, mashed potatoes, gravy & green beans w/ham is one of his favs!

Jean

Growing boys!

I don't let it sit out long. By the time I fill it, it's still pretty frozen. What are you baking?

Glynis' Derby pie recipe from this thread. It gets rave reviews, so I'm dying to try it! Thanks for the thawing info!

 

[liamsaunt]

Today I am going to my inlaws for dinner. They are not great cooks but the company is good. The best part is that we will stop at a great farm stand/gourmet grocer on the way out to see them, so I can stock up on yummy food for the week.
The tuna came out really well yesterday, so here is the recipe. I even took a picture of it for you!

Grilled Tuna with arugula, white beans, pickled onions, and red pepper mustard sauce

For the onions:

one large red onion, peeled and sliced into 1/4 inch thick rings
1/2 cup red wine vinegar
1/2 cup water
1/4 cup sugar
2 tbsp kosher salt

Combine everything in a ziploc bag and mix well. Let marinate for one hour, then drain and set aside.

For the tuna:
6 ounces tuna per person
olive oil

Combine the tuna with enough olive oil to coat in a ziploc bag, place in the fridge and marinate for one hour.

For the beans:

One can cannelini beans, drained, well rinsed
2 tbsp. fresh thyme, chopped
1 garlic clove, very thinly sliced
3 tbsp. olive oil
1 tbsp. aged balsamic vinegar
1 large bunch arugula, rinsed well and dried

Combine everything except the arugula in a large bowl and set aside

For the red pepper mustard:

1/4 cup dijon mustard
1 tsp. cayenne pepper
1/2 cup olive oil

Combine everything in a blender and blend til smooth.

Assembly:

Season the tuna with salt and pepper and grill until done to your liking. For rare, approx. three minutes a side. Slice the tuna. Combine the arugula with the bean mixture and toss well. Place some arugula-bean mix on each plate, surround with the pickled onions, and top with the sliced tuna. Drizzle some of the red pepper mustard over the tuna and serve.

Photo: http://farm1.static.flickr.com/181/442023072_bf20676c62.jpg

 

[TigerKat]

liamsaunt - that looks wonderful!

Nancy - I'm planning on making your "Should be Illegal Oven BBQ Ribs" one day this week and looking at the recipe it's for 4 lbs of ribs. I'm only using one rack of baby backs which are not in their original market wrapping, so I have no idea how much one rack typically weighs. Should I cut the rub and glaze by half???

 

[JennyMominRI]

We are having friends over for dinner to welcome Ed home...I'm baking a ham, making Rachel Ray's Bacon and Swiss dip with italian bread, Au Gratin Potatoes, Vegetable dip w chips and Apple and chery pie for dessert.