The Official What's For Dinner thread:Thursday 1-24-08? Recipe finder in OP. Enjoy!
- Thread starter LindsayDunn228
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Bearvet
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Nacho Pie:
1 lb ground beef
1/2 cup chopped onion (I omit onion & it tastes fine)
1 can (8 oz) tomato sauce
2 Tbsp taco seasoning
1 tube (8 oz) refrigerated crescent rolls
1 1/2 cups crushed nacho tortilla chips, divided (Doritos)
1 cup (8 oz) sour cream
1 cup (4 oz) shredded Mexican cheese blend or cheddar cheese
In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil; reduce heat and simmer uncovered for 5 min.
Meanwhile, separate crescent dough into 8 triangles; place in a greased 9" pie plate with points toward the center. Press onto bottom and up sides to form a crust; seal perforations.
Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350 for 20-25 minutes or until cheese is melted and crust is golden borwn. Let stand 5 min before cutting. 6-8 servings.
Our family loves this meal! I usually make 2 pies at a time since I have 3 teenage boys! Serve with a salad. Delicious!!
1 lb ground beef
1/2 cup chopped onion (I omit onion & it tastes fine)
1 can (8 oz) tomato sauce
2 Tbsp taco seasoning
1 tube (8 oz) refrigerated crescent rolls
1 1/2 cups crushed nacho tortilla chips, divided (Doritos)
1 cup (8 oz) sour cream
1 cup (4 oz) shredded Mexican cheese blend or cheddar cheese
In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil; reduce heat and simmer uncovered for 5 min.
Meanwhile, separate crescent dough into 8 triangles; place in a greased 9" pie plate with points toward the center. Press onto bottom and up sides to form a crust; seal perforations.
Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350 for 20-25 minutes or until cheese is melted and crust is golden borwn. Let stand 5 min before cutting. 6-8 servings.
Our family loves this meal! I usually make 2 pies at a time since I have 3 teenage boys! Serve with a salad. Delicious!!
LuluLovesDisney
<font color=red>If you're not outraged, you're not
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Swimnoid said:Sounds wonderful. I'm glad there is a word for it. I have "poprawini" every night!
lol!
It's a good tradition!
FormrCastMbr
DIS Veteran
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Tonight is simple. I am having left over Baked Chicken Reuben and the boys are having cheeseburgers...probably just a salad on the side.
I will be marinating a London Broil today for Sunday...this is a great marinade for chicken as well as beef...(it is the best if you marinate for 3 days, or at least overnight but I will tell you...3 days is best!)
1 cup Soy Sauce
1 cup Vinegar (any type...I like apple cider)
1 cup Sugar
alot of crushed garlic...at least 8, if not more
Mix together and marinate for a long long time!!!
***I have been making this for years...it came from a Vietnamese lady...I have also marinated 5 London Broils for a friend's son graduation party AND.....my sister is an acquaintance of a soap actress, ...well, anyway, a Soap Star loves my London Broil...!!!
I will be marinating a London Broil today for Sunday...this is a great marinade for chicken as well as beef...(it is the best if you marinate for 3 days, or at least overnight but I will tell you...3 days is best!)
1 cup Soy Sauce
1 cup Vinegar (any type...I like apple cider)
1 cup Sugar
alot of crushed garlic...at least 8, if not more
Mix together and marinate for a long long time!!!
***I have been making this for years...it came from a Vietnamese lady...I have also marinated 5 London Broils for a friend's son graduation party AND.....my sister is an acquaintance of a soap actress, ...well, anyway, a Soap Star loves my London Broil...!!!
TigerKat
DIS Legend
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- Apr 29, 2006
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Going out for dinner tonight but I am planning some good things for the weekend - rack of lamb with a cabernet sauce and spaghetti bolognese!! If anyone has ever had the lamb at Outback, this is the knock off sauce recipe. I'll post it and the bolognese over the weekend. Hope everyone has a great day. 
Lastnight's dinner was yummy, DH and DD liked it! Here is the recipe if anyone is interested in an easy Etouffee dish!
You can make it with crawfish and/or shrimp!
(and I get the pre-cooked ones, that way everything goes together very fast and I can't tell the diffrence in taste!)
Crawfish Etouffee
1 Stick Butter
2 Tablespoons All-Purpose Flour
1 Cup Chopped Yellow Onion
½ Cup Chopped Celery
½ Cup Chopped Bell Pepper
¼ Cup Chopped Green Onions
1 Tablespoon Minced Garlic
2 Bay Leaves (I omit)
1 teaspoon Salt
¼ teaspoon Cayenne Pepper
2 Tablespoons Dry Sherry
1 ½ Cups Shrimp Stock or Water (I use Chicken Broth, 1-14 ounce can)
1 Pound Cooked Crawfish Tails (I use 14 oz. Crawfish & 12 oz. Shrimp)
2 teaspoons Fresh Lemon Juice (I omit)
3 Tablespoons Chopped Fresh Parsley Leaves, plus more for garnish
Cooked Long Grain White Rice
In a large pot, melt butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell pepper, green onions, garlic, bay leaves, salt and pepper and cook, stirring until the vegetables are soft, about 5 minutes.
Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
Stir in the parsley and remove from the heat.
Adjust the seasonings to taste. Serve over rice, garnish with additional Parsley.
Serve with garlic bread.
Serves 4.
You can make it with crawfish and/or shrimp!
(and I get the pre-cooked ones, that way everything goes together very fast and I can't tell the diffrence in taste!)
Crawfish Etouffee
1 Stick Butter
2 Tablespoons All-Purpose Flour
1 Cup Chopped Yellow Onion
½ Cup Chopped Celery
½ Cup Chopped Bell Pepper
¼ Cup Chopped Green Onions
1 Tablespoon Minced Garlic
2 Bay Leaves (I omit)
1 teaspoon Salt
¼ teaspoon Cayenne Pepper
2 Tablespoons Dry Sherry
1 ½ Cups Shrimp Stock or Water (I use Chicken Broth, 1-14 ounce can)
1 Pound Cooked Crawfish Tails (I use 14 oz. Crawfish & 12 oz. Shrimp)
2 teaspoons Fresh Lemon Juice (I omit)
3 Tablespoons Chopped Fresh Parsley Leaves, plus more for garnish
Cooked Long Grain White Rice
In a large pot, melt butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell pepper, green onions, garlic, bay leaves, salt and pepper and cook, stirring until the vegetables are soft, about 5 minutes.
Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
Stir in the parsley and remove from the heat.
Adjust the seasonings to taste. Serve over rice, garnish with additional Parsley.
Serve with garlic bread.
Serves 4.
I watch a soap, I think it would be neat to know an actress in person! It's like being semi-famous! 
OceanAnnie
I guess I have a thing against
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Happy Friday!! Yea!
Lots of really great looking recipes posted recently!
I think tonight we'll have taco calzones. I saw a recipe for it and I might give it a shot. If I do make it, I'll let you guys know how it turns out!
Lots of really great looking recipes posted recently!
I think tonight we'll have taco calzones. I saw a recipe for it and I might give it a shot. If I do make it, I'll let you guys know how it turns out!
JennyMominRI
<font color=red>Live from Red Sox Nation<br><font
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I am making Carne Asada,which we will either use for burritos or tacos..
Carne Asada, which is a seasoned meat
Take however much meat you will need for your family...I get a good cut of meat... Strip steak, Porterhouse ,even a flank steak.....Poke holes in it..Squeeze the juice of 1 lime all over the meat.. Sprinke with Adobo seasoning,which you can find with other seasoning or in the mexican section. Drop lots of minced garlic on the meat.....Let it marinate for at least 5 hours.
Cook on high heat for 5 minutes on each side...Remove to aluminumum foil and wrap it up.
It will continue to to cook in the foil and will leave it with a lot of juice
Cut in small pieces and use astaco meat.
Carne Asada, which is a seasoned meat
Take however much meat you will need for your family...I get a good cut of meat... Strip steak, Porterhouse ,even a flank steak.....Poke holes in it..Squeeze the juice of 1 lime all over the meat.. Sprinke with Adobo seasoning,which you can find with other seasoning or in the mexican section. Drop lots of minced garlic on the meat.....Let it marinate for at least 5 hours.
Cook on high heat for 5 minutes on each side...Remove to aluminumum foil and wrap it up.
It will continue to to cook in the foil and will leave it with a lot of juice
Cut in small pieces and use astaco meat.
castleview
I'm on my 103rd attempt to grown
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Leftover Baked Ziti with Meatballs tonight. Nice and easy. That nacho pie does look good!
MerryPoppins
<font color=coral>I posted around Woo Hooty time<b
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We're going out to eat with DS and his new girlfriend. It's always fun to get together with him, but I'm excited to meet her. Should be a nice evening.
Tarheel Tink
Cosmos mariner-destination unknown
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We are having friends over for dinner so:
Pacifica Sticky wings as an appetizer along with olives
Cherry sauce over boneless pork loin
crockpot mac and cheese
salad
broccoli
rolls
wine
Chocolate Kahlua Pound Cake!
Pacifica Sticky wings as an appetizer along with olives
Cherry sauce over boneless pork loin
crockpot mac and cheese
salad
broccoli
rolls
wine
Chocolate Kahlua Pound Cake!
I ended up not making the chicken dish last night. It was a night for soup, so I tried a new recipe for tortellini soup. It was wonderful.
One large can of chicken broth, or home made stock
One small can of diced tomatoes with italian seasoning
One small can of cannellini beans, or white kidney beans
One small onion chopped fine
Red wine vinegar 2 or 3 splashes.
One bag of frozen or fresh 3 cheese tortellini.
Put all the ingredients into a crockpot and allow to cook all day. I usually add the Tortellini at the very end. About an hour before I get ready to serve. That way the pasta doesn't swell too much with the liquid.
Tonight DH and I are going on a dine around. We have to provide the dessert. I'm going to throw together a couple of different trifles. I'll let you know how they are. If they turn out alright, I'll post the recipes. I like to do trifles, since they are easy to throw together!
One large can of chicken broth, or home made stock
One small can of diced tomatoes with italian seasoning
One small can of cannellini beans, or white kidney beans
One small onion chopped fine
Red wine vinegar 2 or 3 splashes.
One bag of frozen or fresh 3 cheese tortellini.
Put all the ingredients into a crockpot and allow to cook all day. I usually add the Tortellini at the very end. About an hour before I get ready to serve. That way the pasta doesn't swell too much with the liquid.
Tonight DH and I are going on a dine around. We have to provide the dessert. I'm going to throw together a couple of different trifles. I'll let you know how they are. If they turn out alright, I'll post the recipes. I like to do trifles, since they are easy to throw together!
liamsaunt
DIS Veteran
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- Oct 12, 2004
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It's 7:20 PM and I still can't decide what to make for dinner! I have it narrowed down to penne with vodka sauce or this dish I saw in last month's bon appetit that had poached eggs on sourdough toast with some wilted spinach...either that or I am pulling out the old fondue pot--it's cold here tonight! Good thing we like to eat late!
FormrCastMbr
DIS Veteran
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liamsaunt said:
All of those options sound good to me!!! Enjoy!
LindsayDunn228
<font color=teal>Quite a hunk of man, isn't he???<
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We are going to a friend's 30th birthday party and will probably eat there. Woo hoo, I don't have to cook!
This morning I made us something really cool for breakfast. Here's the recipe, with a few noted changes:
Almond-orange-apricot crescent rolls
[font="]1 package crescent rolls
¼ cup apricot preserves or all fruit spread
¼ cup orange marmalade
1 egg with a splash of water
1 tbs. sesame seeds
½ cup sliced almonds
[/font]
[font="]Preheat oven according to package and roll out dough on a nonstick cookie sheet. Cut and separate dough into triangles. Combine the preserves and marmalade in a small bowl. Place bowl in the microwave and cook for 15 seconds to loosen the preserves. Use the back of a spoon to spread a thin layer of the apricot-orange jam across each dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package instructions until deep golden in color.[/font]
*I just used strawberry perserves, almonds, and poppy seeds. They rocked!!*
WFD at your house?
This morning I made us something really cool for breakfast. Here's the recipe, with a few noted changes:
Almond-orange-apricot crescent rolls
[font="]1 package crescent rolls
¼ cup apricot preserves or all fruit spread
¼ cup orange marmalade
1 egg with a splash of water
1 tbs. sesame seeds
½ cup sliced almonds
[/font]
[font="]Preheat oven according to package and roll out dough on a nonstick cookie sheet. Cut and separate dough into triangles. Combine the preserves and marmalade in a small bowl. Place bowl in the microwave and cook for 15 seconds to loosen the preserves. Use the back of a spoon to spread a thin layer of the apricot-orange jam across each dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package instructions until deep golden in color.[/font]
*I just used strawberry perserves, almonds, and poppy seeds. They rocked!!*
WFD at your house?
castleview
I'm on my 103rd attempt to grown
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- Mar 4, 2004
- Messages
- 5,509
Trying the cheesy crockpot chicken tonight. Hope everyone has a great weekend.
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