The What's For Dinner Thread - March '11 (recipe index in OP)

[Glynis]

Howdy, all!

Today I am making kinky spaghetti and meatballs. Anyone remember that? It's a blast from the past

In the spirit of my cooking challenge, does anyone have a fried pie recipe they'd like to share with me?

Good luck with the fried pie! I like the idea of it, but I don't do well with hot oil! I hope it works out for you!

 

[HERSEY]

Hi everyone....

I have not read thru all 187 pages but I wanted to pop in and see what it is all about.

Just some background on me....
Married, grown kids, DH and I cook everynight of the week and most weekends.
and we are always looking for something new to try.

So I hope I found the right place?

Can anyone give me a brief on the rules for posting here? Do I just list what we are having and the recipe, do I include pictures and a review after we try it?

We don't have any particular rules. Just be careful about posting and drinking at the same time,sometimes this can be a hazard to your computer. Just jump in with what ever you want to share. Recipes are good cause some of us a dinner challenged. I am in a rut, I don't know what to cook lately.

 

[TheBeadPirate]

Howdy all! Found a good dessert recipe for the crock pot. It's was dubbed a new favorite by the man.

I halved this for my small cooker and it still worked out well. I also added some extra fresh pineapple I had in the fridge.

Tropical Bread Pudding

4 eggs, lightly beaten
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 15oz cans tropical fruit salad, drained and liquid reserved
1 cup unsweetened coconut milk (I used the light version with good results)
8 oz Italian bread, cut into 1/2 inch pieces (about 6 cups)- I used day old hoagie rolls
Nonstick cooking spray
1/2 cup purchased caramel sauce
1/2 cup toasted coconut

1. In a large bowl whisk together eggs, sugar, cinnamon, nutmeg, 1 cup fruit liquid and coconut milk. Add drained fruit and bread; stir to combine.

2. Coat the inside of a 4 qt slow cooker with cooking spray; pour in bread mixture. Cover and cook on low heat setting for 4 hours.

3. Remove liner from slow cooker. Let stand 30 minutes. Serve topped with caramel sauce and coconut.

I used the caramel from the ice cream section in the squeeze bottle, and toasted the coconut in a low oven for 5 minutes. It was super easy.


Hugs and prayers for Donny- hope everything is ok. Travel safe Nancy- and have fun!

Off to clean the house some, we're headed to Hilton Head this weekend with DVC and are at the Boardwalk the next for Food and Wine. I haven't figured out how to get it to clean itself yet.

 

[bigmerle1966]

All this talk of fondue is killing me. We have a Melting Pot here and I’ve wanted to go for years but can’t talk Johnny into it. He refuses to cook his own food.

Maybe you should have a NOLA Dis meet there. I've been once, so good and boy were we stuffed afterwards.

Marilyn - I thought of you at the Royal Melbourne Show. There was quilting on display. Gonna load up my pictures and share some here. Over the 2 days that I went to the show, I've ended up with close on 500 shots!

With digital camera's it is so easy to take a lot of pictures. I've been at one day swim meets and taken close to 300.

Quick flyby here! WE are leaving tomorrow morning for Myrtle Beach. I just want to let you all know that yesterday Donny suffered a grand mal seizure at work. He has been seizure free for about 7 years and has not needed meds for about 3. He is fine today and has scheduled appointments with his Dr's. at least I know that he is seeing his PCP. The neurologist is tougher.

Thank God that his employer insists that management keep up on emergency procedures so his boss knew exactly what to do.

I will check in this week but I am not good at posting on my new phione so I will ask Marisa to keep up here.

Take care all!

Oh my! Glad he's fine today. And Happy belated Birthday.

I keep forgetting to wish people happy birthday these days. I mainly see that on FB during the day while I'm at work and have to watch my posting on there. Then I forget by the time I get over here.

Hi everyone....

I have not read thru all 187 pages but I wanted to pop in and see what it is all about.

Welcome!

You must read all 187 plus the old threads because there will be a quiz.


Lindsay- are you wanting to do sweet pies or savory? For an easy sweet pie you could use roll out pre-made pie crust, cut out smaller circles, then put a little pie filling in the center, place another circle over the top and seal with a fork. Deep fry them until golden then sprinkle with sugar.

 

[Aimeedyan]

Quick flyby here! WE are leaving tomorrow morning for Myrtle Beach. I just want to let you all know that yesterday Donny suffered a grand mal seizure at work. He has been seizure free for about 7 years and has not needed meds for about 3. He is fine today and has scheduled appointments with his Dr's. at least I know that he is seeing his PCP. The neurologist is tougher.

Thank God that his employer insists that management keep up on emergency procedures so his boss knew exactly what to do.

I will check in this week but I am not good at posting on my new phione so I will ask Marisa to keep up here.

Take care all!

I'm so sorry that Donny had a seizure after all that time. I hope it's just an easy med adjustment. Have a great trip!



Sadly, the car he wanted was sold before we got there - it was a Chevy Traverse. He was pretty bummed. We are back to the drawing board...

I am seeing the doc today for another followup. Still not breathing well so we'll see what he says. Tonight's church so dinner is

 

[liamsaunt]

So I hope I found the right place?

Can anyone give me a brief on the rules for posting here? Do I just list what we are having and the recipe, do I include pictures and a review after we try it?

Yup! Hello! There are no rules. Some of us post pictures, some don't. Some of us talk about food, sometimes we don't Stick around and share recipes with us.

In the spirit of my cooking challenge, does anyone have a fried pie recipe they'd like to share with me?

Ooh, I made a really good fried peach pie last year. It was an individual sized, triangular pie. The recipe was in Fine Cooking magazine. Let me see if I can find the link for you.

Some of you mighe have seen that I posted on facebook that a bunch of food trucks have started operating around my office. I am very excited about this! Today I went to the vegetarian truck and got an eggplant sandwich. It was so good I took a picture:

Not bad for $5. Of course, then I sent the picture to John, so he sent me a picture of HIS lunch:

Always one-upping me, that wise guy!

WFD: maybe nothing, after our big lunches!!

 

[liamsaunt]

Lindsay, here is the recipe I used.

Sweet and Spicy Fried Peach Pies (credit Fine Cooking Magazine)

For the dough
11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
2-1/2 tsp. granulated sugar
3/4 tsp. kosher salt
4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 16 pieces
1/4 cup plus 3 Tbs. whole milk
1 tsp. fresh lemon juice



For the filling
1 lb. 2 oz. firm-ripe peaches (2 large), peeled, pitted, and cut into 1/2-inch dice (2-1/2 cups)
1-1/3 cups granulated sugar
2 tsp. fresh lemon juice
1/8 tsp. kosher salt
1/2 Tbs. cornstarch
1-1/2 Tbs. hot pepper jelly
1-1/8 tsp. cinnamon
Pinch plus 1/8 tsp. cayenne
Peanut or canola oil, for frying


Put the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add the milk and lemon juice and pulse until the dough just starts to come together, 8 to 10 pulses more. Do not overprocess. Turn the dough out onto a clean work surface, gather it into a rectangle, and flatten slightly. Wrap it in plastic and refrigerate for at least 2 hours and up to 3 days.

Line a rimmed baking sheet with parchment. On a lightly floured surface with a lightly floured rolling pin, roll out the dough until it’s 1/8 inch thick. Cut the dough with a 4-inch round cookie cutter into 12 circles. (If necessary, gather the scraps and reroll once.) Shingle the dough on the prepared baking sheet. Refrigerate.

Make the filling
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl in the water.

In a heavy-duty 3-quart saucepan, combine the peaches with 1/3 cup of the sugar, the lemon juice, and salt. Cook over medium-low heat until the peaches have softened and released some of their juices, about 5 minutes.

In a small bowl, combine the cornstarch with 1 Tbs. cold water. Add the slurry to the peach mixture and cook over medium-low heat until thickened, about 1 minute. Add the hot pepper jelly, 1/8 tsp. cinnamon, and a pinch of cayenne. Remove from the heat and stir to blend. Transfer the mixture to the bowl in the ice bath and cool.

Assemble the pies
Brush the perimeter of each dough round with water. Put a rounded tablespoon of filling in the center of each round. Fold the dough in half to form a half-moon shape and pinch the edges together to seal. Refrigerate, covered, for at least 15 minutes and up to 24 hours before frying.

Fry the pies
Combine the remaining 1 cup sugar, 1 tsp. cinnamon, and 1/8 teaspoon cayenne in a shallow bowl and reserve.

Have ready a large rimmed baking sheet lined with paper towels. Fill a 10-inch skillet (preferably cast iron) with 1/2 inch of oil. Clip a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom. Heat the oil to 365°F and fry the pies in two batches until golden-brown, 1 to 1½ minutes per side. With a slotted spoon, remove the pies from the pan, drain on the paper-towel-lined baking sheet, and then dredge in the cinnamon-sugar. Serve warm or at room temperature. These pies are best the day they’re made.


My picture of them:

 

[dgbg100106]

Lindsay, here is the recipe I used.

Sweet and Spicy Fried Peach Pies (credit Fine Cooking Magazine)

For the dough
11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
2-1/2 tsp. granulated sugar
3/4 tsp. kosher salt
4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 16 pieces
1/4 cup plus 3 Tbs. whole milk
1 tsp. fresh lemon juice



For the filling
1 lb. 2 oz. firm-ripe peaches (2 large), peeled, pitted, and cut into 1/2-inch dice (2-1/2 cups)
1-1/3 cups granulated sugar
2 tsp. fresh lemon juice
1/8 tsp. kosher salt
1/2 Tbs. cornstarch
1-1/2 Tbs. hot pepper jelly
1-1/8 tsp. cinnamon
Pinch plus 1/8 tsp. cayenne
Peanut or canola oil, for frying


Put the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add the milk and lemon juice and pulse until the dough just starts to come together, 8 to 10 pulses more. Do not overprocess. Turn the dough out onto a clean work surface, gather it into a rectangle, and flatten slightly. Wrap it in plastic and refrigerate for at least 2 hours and up to 3 days.

Line a rimmed baking sheet with parchment. On a lightly floured surface with a lightly floured rolling pin, roll out the dough until it’s 1/8 inch thick. Cut the dough with a 4-inch round cookie cutter into 12 circles. (If necessary, gather the scraps and reroll once.) Shingle the dough on the prepared baking sheet. Refrigerate.

Make the filling
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl in the water.

In a heavy-duty 3-quart saucepan, combine the peaches with 1/3 cup of the sugar, the lemon juice, and salt. Cook over medium-low heat until the peaches have softened and released some of their juices, about 5 minutes.

In a small bowl, combine the cornstarch with 1 Tbs. cold water. Add the slurry to the peach mixture and cook over medium-low heat until thickened, about 1 minute. Add the hot pepper jelly, 1/8 tsp. cinnamon, and a pinch of cayenne. Remove from the heat and stir to blend. Transfer the mixture to the bowl in the ice bath and cool.

Assemble the pies
Brush the perimeter of each dough round with water. Put a rounded tablespoon of filling in the center of each round. Fold the dough in half to form a half-moon shape and pinch the edges together to seal. Refrigerate, covered, for at least 15 minutes and up to 24 hours before frying.

Fry the pies
Combine the remaining 1 cup sugar, 1 tsp. cinnamon, and 1/8 teaspoon cayenne in a shallow bowl and reserve.

Have ready a large rimmed baking sheet lined with paper towels. Fill a 10-inch skillet (preferably cast iron) with 1/2 inch of oil. Clip a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom. Heat the oil to 365°F and fry the pies in two batches until golden-brown, 1 to 1½ minutes per side. With a slotted spoon, remove the pies from the pan, drain on the paper-towel-lined baking sheet, and then dredge in the cinnamon-sugar. Serve warm or at room temperature. These pies are best the day they’re made.


My picture of them:

Wow these fried pies look wonderful....

As a little girl my Meme (grnadmother) used to make fried apricot pies. She used dried apricots and rehydrated them and made her own pie dough. These things were all different shapes and sizes, just depended on the amount of dough she had and how they rolled out. Then she pressed them with a fork to make lines all over them and fried them in butter.

They were so delicious (just thinking about them, my mouth is watering), i cannot count the number of times I burned the inside of mouth because I just could not wait for them to cool off...

Thanks for the wonderful memories...

 

[dgbg100106]

Hi!!! Welcome to our family!!!

I'm so glad you decided to give us a try! We're very friendly!!!

We don't have any particular rules. Just be careful about posting and drinking at the same time,sometimes this can be a hazard to your computer. Just jump in with what ever you want to share. Recipes are good cause some of us a dinner challenged. I am in a rut, I don't know what to cook lately.

Welcome!

You must read all 187 plus the old threads because there will be a quiz.

Yup! Hello! There are no rules. Some of us post pictures, some don't. Some of us talk about food, sometimes we don't Stick around and share recipes with us.

Thanks for the warm welcome everyone...

As for the quiz, and reading all of the pages, yeah, that's not gonna happen.... Sorry, if I need to be kicked out now, just let me know... I wont go but....

as for posting and drinking.... been there and done that, funny to read what was posted the next day, because none of it turned out like I had thought..

 

[dgbg100106]

For dinner tonight we are having a pork loin with honey mustard glaze, green beans, and mashed potatoes.... now all of this is subject to change once I get home but we shall see....

I will post results later.

 

[TigerKat]

Hi everyone....

I have not read thru all 187 pages but I wanted to pop in and see what it is all about.

Just some background on me....
Married, grown kids, DH and I cook everynight of the week and most weekends.
and we are always looking for something new to try.

So I hope I found the right place?

Can anyone give me a brief on the rules for posting here? Do I just list what we are having and the recipe, do I include pictures and a review after we try it?

Welcome!! No rules, just gotta love food and maybe a little wine too!

 

[bigmerle1966]

Thanks for the warm welcome everyone...

As for the quiz, and reading all of the pages, yeah, that's not gonna happen.... Sorry, if I need to be kicked out now, just let me know... I wont go but....

as for posting and drinking.... been there and done that, funny to read what was posted the next day, because none of it turned out like I had thought..

Seeing that you are from MD I guess I can give you a pass. Unless you are a Steelers fan, that is.

Not sure about dinner tonight. Last night I had a meeting and we had KFC chicken and salad. I am thinking maybe a salmon burger and oven fries, just have to see if I have everything.

 

[TigerKat]

Ellen – Yes, we watched the game Saturday, it was funny with Cruso and the tiger head!!!! Good luck to Elizabeth on the test, I had gestational diabetes, it wasn’t so bad back then and it’s probably much easier to manage now. That’s a sweet hubby you have there.

Marilyn – Thanks for the idea of a NOLA DIS meet at Melting Pot!!!

Aimee – Keeping you in my prayers.

Becky – Yep, John one-upped you good!

 

[dgbg100106]

Welcome!! No rules, just gotta love food and maybe a little wine too!

I will be at the F&WF is 4 days... does that count!

 

[dgbg100106]

Seeing that you are from MD I guess I can give you a pass. Unless you are a Steelers fan, that is.

Not sure about dinner tonight. Last night I had a meeting and we had KFC chicken and salad. I am thinking maybe a salmon burger and oven fries, just have to see if I have everything.

No not a steelers fan... I am more of a college football fan... but I do like the ravens and the cowboys, I am from Texas....

 

[TigerKat]

I will be at the F&WF is 4 days... does that count!

As long as you make sure there's some left for me when I get there!

 

[TigerKat]

I will be at the F&WF is 4 days... does that count!

I knew your screen name was familiar, you're a FRIENDIE!!!!!!!!!

 

[dgbg100106]

As long as you make sure there's some left for me when I get there!

I promise I cannot and will not eat all the food and wine, I might look like I can but I won't do it.

 

[dgbg100106]

I knew your screen name was familiar, you're a FRIENDIE!!!!!!!!!

Yes i am.... You caught me!

I kept thinking the same thing.... That I knew your screen name from somewhere.

 

[franandaj]

Alison - Next time I'm in your town, we're going to have to do Shabu Shabu together. And is the dining room still looking like that now that the "olds" have left? Would be a shame to deprive that cat!

I'm all for THAT...as far as the table.... Let's just say we won't be eating off of it anytime soon. The cat is still sleeping on the rug under the table.

Nancy - Have a Great time in Myrtle Beach!

Janice - Hope you don't float away!

Becky - what wonderful looking sandwiches!

Glynis - perhaps you should pick up a life jacket for Janice too!

Alison ~ Love the new rug. Also I wanted to tell you how much I LOVE your Pooh trivet. I love anything Pooh, I caught that one right away.

I don't even notice those things because everything in my house is Disney! But thank you. the other one is Mickey Mouse!

Hi everyone....

I have not read thru all 187 pages but I wanted to pop in and see what it is all about.

Just some background on me....
Married, grown kids, DH and I cook everynight of the week and most weekends.
and we are always looking for something new to try.

So I hope I found the right place?

Can anyone give me a brief on the rules for posting here? Do I just list what we are having and the recipe, do I include pictures and a review after we try it?

Welcome! Haven't I seen you somewhere before?



Lindsay - What is kinky pasta?

Lori - Have a great time at HHI and F&W, I'm only a little behind you!

Aimee - sorry about the car.

~~~~~~~~~~~~~~~~~~~~~~~~~

WFD? I'm going out to an Oktoberfest at Disneyland and staying over night in the Villas at the Grand Californian!!!