What's for Dinner Tonight? (recipe index in OP)

[TigerKat]

I bought a package of delicious looking boneless short ribs...any ideas or recipes on how to cook these??? Can they be marinaded and grilled or will they be to tough?

TIA,
Ann

The only recipe I've ever tried is this one and we loved it:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31274,00.html

 

[bigmerle1966]

Hello all. Been in meetings and dealing with paperwork all day. Because I have been "bad" the last two days dinner will be Gnocci with a tricked out marinara sauce. I saute garlic and spinach in a little olive oil then add some Kalamata olives and canned marinara sauce from Trader Joes. Add a salad and a whole dinner wheat roll.

 

[scottishduffy]

I bought a package of delicious looking boneless short ribs...any ideas or recipes on how to cook these??? Can they be marinaded and grilled or will they be to tough?

TIA,
Ann

Hmmm. I usually do those in the slow cooker. I have a couple recipes, one is a new one I am trying this week called Orange Chipotle BBQ Ribs and the other is a Maple Ri recipe in the slow cooker. Lemme know if you want either one! I'm not a huge fan of ribs but my hubby just loves them and I got them at a great price this week.

 

[FormrCastMbr]

Hello all. Been in meetings and dealing with paperwork all day. Because I have been "bad" the last two days dinner will be Gnocci with a tricked out marinara sauce. I saute garlic and spinach in a little olive oil then add some Kalamata olives and canned marinara sauce from Trader Joes. Add a salad and a whole dinner wheat roll.

Your sauce sounds awesome. I have had the TJ's marinara years ago and it was really good. I do not think we have one around here though. Guess I'll go Google...

Lauren- I always have caramalized onions, with a little/lot of salt and the smallest drop of balsamic vinegar, on my steak and cheese subs. I've never had them with gravy though, but I think gravy could go on everything. We also sometimes use pepperjack cheese instead of provolone. I think I just figured out tomorrow night's dinner.

Thanks! I have to see what the guys are in the mood for. I made this type of sandwich about a month ago with pot roast made with my Mom's marinade and they were awesome so I am hoping tonights with store bought roast beef and jarred gravy are just as good.

For all with young ones - start saving your $$$$ NOW for senior year expenses. It is outrageous, the prom expenses are killing me!

Oh yay! Prom! We want details and pics! Do they go all out like here? Limos, flowers, weekend trips after? It gets nuts here.

 

[shovan]

I just calculated and searched. It helps to have 2 windows open. I was always known as a problem solver. I love to figure stuff out like that.

Now, tell me how you "dress" your roast beef po boy. I am searching the net for different ideas so I may add lettuce onion and pickles. I am eating alot of wierd stuff lately. I hope that means something...

OOOOHHHH really, eating weird things uh???? On the roast beef, it really depends on my mood, sometimes I do a horseradish sauce, and dress it w/ lettuce & tomato. Or carmelized onions & spicy mustard not dressed with anything else. I've put mushrooms on them too. But a traditional New Orleans Roast Beef Po-boy is roast beef in brown gravy, mayo, lettuce, tomato & pickles.

Hello hello!

I am back to the land of the living.
Tonight I am trying to re-create a dish from a local restuarant. Hubby loves a place called Chicken Kitchen and especially loves their chicken chop-chop. Last week he had gotten some chop-chop but forgotten to get their curry mustard sauce (which is the whole reason for eting there!).

Welcome back! Can you give us the recipe for your mustard-curry sauce?

Lauren- I always have caramalized onions, with a little/lot of salt and the smallest drop of balsamic vinegar, on my steak and cheese subs. I've never had them with gravy though, but I think gravy could go on everything. We also sometimes use pepperjack cheese instead of provolone. I think I just figured out tomorrow night's dinner.

Shovon- Do you make your own ravioli? That's something I haven't tried yet but would like your recipe.

I did make my own ravioli, ONCE! DH bought me a pasta set for my kitchen aid last Christmas. Alexis & I made it once & they were delicious. A friend of ours who travels to Italy annually said it was some of the best he's had! Sooo, I'm sort of afraid to try again, cause it was probably beginner's luck! I'll go find the recipes for you & post them in a bit!

Afternoon friends--

Sheryl--My goodness.....this is really frustrating isn't it?!!? Poor Alexis, and all of you as well. I know it is good news that they didn't find anything with the ultrasound, but to get an answer to what is going on so you can then move on to fixing it would put the mind at ease as well. Prayers said that it is found soon, and that it is very minor.
I do have to say that I would let the Dr know of her accident today, it does seem bladder/kidney related.
Keep us posted, and give her a big hug from me!!

So it has been a stress filled day, and this will not be resolved until the end of the week it seems.

Supper tonight will be a new recipe from my diet and nutrition magazine....sage rubbed pork chops with a warm apple slaw.

Have a good day my friends!!

Sorry to hear your having troubles with your grandmother's care.


Thanks again everyone for the prayers for Alexis. She's home now & seems fine. We still haven't had any word back from the dr. yet. I guess if the fever stops, we'll have to just wait & see what happens. I know I'm stumped .

 

[TigerKat]

Oh yay! Prom! We want details and pics! Do they go all out like here? Limos, flowers, weekend trips after? It gets nuts here.

They're doing the limo, flowers and dinner. The tux alone was almost $200. Fortunately for me and my wallet prom is right in the middle of baseball playoffs so he can't do any weekend trips.

I just caught what you said earlier about eating weird stuff.......fingers & toes crossed.

 

[shovan]

Rogue, Here's the dough recipe I used. I'm still hunting for the filling.

Ravioli Dough Recipe courtesy Tyler Florence

3 cups all-purpose flour
1 teaspoon salt
4 eggs
2 tablespoons olive oil
1 yolk, for egg wash

In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.


Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick

. Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking. Cook the ravioli in plenty of boiling salted water for 10 to15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with sauce and grated cheese before serving. Garnish plate with chopped herbs and toasted pine nuts.

*For Herb-Patterned Pasta: Follow the standard recipe given above and roll it out to a medium-thick sheet. Next, take well-washed leafy herbs such as, basil, flat-leaf parsley and tarragon, pinch away the stems so only the leaves remain. Hand press the fresh herbs on the dough's surface at 1-inch intervals. Fold the dough over itself and run the "sandwich" through the pasta machine at a thin setting. The leaves will stretch and pattern the pasta. Continue making ravioli as indicated in the procedure.

Recipe Summary
Prep Time: 55 minutes Cook Time: 15 minutes Yield: 24 ravioli

 

[Piglet843]

Hey Guys - I don't know if you remember me.
I posted some a few months before christmas.
I'm the starter cook / Wino friend with the terribly picky husband.

With all the newbies chiming in - I thought it was time for me to post some again. I'm usually around lurking with not much to respond to / post about.

When our original thread went away I got concerned. Since its back (but closed) I've been copying all the recipes into a word document. Its about 300 pages worth! I'm so glad they weren't lost forever. You guys are really awesome with your recipes and advice and tips.

I bought a package of delicious looking boneless short ribs...any ideas or recipes on how to cook these??? Can they be marinaded and grilled or will they be to tough?

TIA,
Ann

I wanted to tell you I saw an episode of Paula Dean's show where she made her Mother's Short Ribs. They looked great.... and I want to try them real soon... here's her recipe...

3 pounds short ribs
House Seasoning, recipe follows
2 tablespoons all-purpose flour
Oil
2 cloves garlic, chopped, plus 2 more cloves chopped
Water
Beef Broth, plus more for roasting
Salt and freshly ground black pepper
1 onion, sliced
White rice, for serving

Preheat oven to 350 degrees F. Season ribs liberally, or to taste, with House Seasoning. Lightly dust with 2 tablespoons flour.

In a Dutch oven, place a small amount of oil. Add the 2 garlic cloves and cook until lightly browned. Add the ribs and brown on each side. Add half water and half beef broth to cover ribs. Bring to a boil. Remove the ribs from the Dutch oven and place in a casserole dish. Add the remaining garlic, salt and pepper, onions, and about 1 cup broth to the ribs. Roast ribs for 2 hours. Serve over buttered white rice.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Combine all ingredients in a bowl.

Thanks again everyone for the prayers for Alexis. She's home now & seems fine. We still haven't had any word back from the dr. yet. I guess if the fever stops, we'll have to just wait & see what happens. I know I'm stumped .

Just letting you know you and Alexis are in my thoughts

 

[scottishduffy]

Welcome back! Can you give us the recipe for your mustard-curry sauce?

okay, this is a rough recipe of what I did last week. We just kind of threw it together but i think it came our somewhere along the lines of:

2 tablespoons Reduced Fat Mayo
2 tablespoons Sour cream
1 tablespoon mustard
2 teaspoon curry powder (to your taste really)
1 teaspoon milk
1 teaspoon ( a squirt ) lemon juice
1 teaspoon honey

Enjoy!

 

[TigerKat]

Hey Guys - I don't know if you remember me.
I posted some a few months before christmas.
I'm the starter cook / Wino friend with the terribly picky husband.

I wanted to tell you I saw an episode of Paula Dean's show where she made her Mother's Short Ribs. They looked great.... and I want to try them real soon... here's her recipe...

Welcome back!!!!! Thanks for posting Paula's rib recipe, I remember that episode well and they looked fabulous!

 

[Piglet843]

Rogue, Here's the dough recipe I used. I'm still hunting for the filling.

Ravioli Dough Recipe courtesy Tyler Florence

Thank you for posting this.
The last ravioli dough I tried to make was a disaster.
It was tough like a cracker after cooking.
But my filling on the other hand was good. I did an italian sausage, spinach, ricotta, mozzarella and seasonings mix that tasted a heck of a lot better without the CrackerRoli around it!!

Some things I've cooked lately - (I'm not giving up on DH and I'm getting the hang of this!) include:
Red Beans and Rice and Sausage
Blackend Chicken Alfredo
Pancetta Shrimp and Cheese Grits
Chili Colorado and Bean Dip
Braised Sirloin Tips and mash potatoes
Cheesy Chicken Tortellini

I'm making a simple Taco Kit for dinner. Meat and cheese and refried beans.
Hope everyone has a great day!

 

[lucas]

Good morning!

No cooking for me tonight. A local athletic organization is honoring Kyle at their monthly meeting tonight as the male athlete of the month, and it includes a dinner buffet!!

Have a great day everyone!

How exciting! Congrats!

 

[THE HAT]

Lauren--I also have fingers, toes and eyes crossed (though not while driving) for you as well....eating weird things and you also mentioned being a bit weepy last week as well.....hmmmmmmmmm!!!!

 

[shovan]

Hey Guys - I don't know if you remember me.
I posted some a few months before christmas.
I'm the starter cook / Wino friend with the terribly picky husband.

Just letting you know you and Alexis are in my thoughts

Welcome back & thanks!

Thank you for posting this.
The last ravioli dough I tried to make was a disaster.
It was tough like a cracker after cooking.
But my filling on the other hand was good. I did an italian sausage, spinach, ricotta, mozzarella and seasonings mix that tasted a heck of a lot better without the CrackerRoli around it!!

That filling sounds awesome! Your welcome, this dough was easy & came out great. Here's the filling recipe I used, but your's sounds better! I would include the mushrooms next time & would probably make the filling ahead of time!

KALE & RICOTTA Ravioli Filling
1 Tbsp olive oil
2 cups of finely shredded or chopped kale, uncooked
1 1/2 cups crimini mushrooms, minced
1/2 onion, diced finely
2 cloves garlic, minced
4 ounces reduced fat mozzarella, shredded
15 ounces low-fat ricotta
1-2 Tbsp grated parmesan
1 egg, well beaten
1 tsp Italian seasoning
Freshly ground black pepper

In a heavy pan, heat olive oil over medium-high heat. Sautee onions until translucent, then add garlic and cook for 1-2 minutes. Add mushrooms and sautee until they let off a little bit of liquid. Add shredded kale and sautee until tender. Remove from heat.

In a medium bowl, mash together ricotta, 4 ounces of mozzarella, 1-2 Tbsp of parmesan, spices and egg. When combined, add the sauteed vegetables and mix well.

I used low-fat ricotta but not the mozzarella. I also pureed the vegetables in the blender before combining with the cheese. I didn’t have any mushrooms, but I think it would have been even better with them. The first time I served them with a basil pesto sauce.

With all the talk of ravioli, Y'all have given me an excuse to again show off my little Mini Iron Chef making Ravioli. For all our new girls, this is the cutie you've all been praying for!

 

[FormrCastMbr]

Sheryl, Thanks for the po boy info. I think I may do the traditional way...no tomato...my picky eaters don't like that...maybe no pickle either but me...lots of pickles!

Yeah, weird stuff I have been eating. Been wanting tuna all the time and then that darn thread showed up on the community board and I just want to eat everything under the sun.

Kat, keep everything crossed...braid your hair even!!!

OK, so I need to feed A before the game and Tom wants a little to eat, so I am making spaghetti with a bacon, pea cream sauce too.

Some things I've cooked lately - (I'm not giving up on DH and I'm getting the hang of this!) include:
Red Beans and Rice and Sausage
Blackend Chicken Alfredo
Pancetta Shrimp and Cheese Grits
Chili Colorado and Bean Dip
Braised Sirloin Tips and mash potatoes
Cheesy Chicken Tortellini

I'm making a simple Taco Kit for dinner. Meat and cheese and refried beans.
Hope everyone has a great day!

Welcome back! Wow, you are really cooking some nice dinners for your picky hubby! Stick around.

 

[shovan]

They're doing the limo, flowers and dinner. The tux alone was almost $200. Fortunately for me and my wallet prom is right in the middle of baseball playoffs so he can't do any weekend trips.

I just caught what you said earlier about eating weird stuff.......fingers & toes crossed.

$200 dollars for a tux?!!! And they do weekend Prom trips now too???

 

[TigerKat]

Sheryl - Thanks for posting a pic of our little iron chef for all the new folks to see. It also put a big smile on my face again.

Lauren - Braiding the hair now, won't I look cute tonight!

 

[FormrCastMbr]

I love that pic of Alexis!

Kat, I cannot believe $200 for a tux! You really did luck out with the games that weekend! I'll have to get Andrew a job now so he can do all these things.

You'll look so purty with your braids this evening! You have to update us how it was tonight! Hint!

 

[TigerKat]

$200 dollars for a tux?!!! And they do weekend Prom trips now too???

Actually it was $170 and yep a bunch of them are going to Florida after prom. I really like what the school does, they have an all-night co-ed chaperoned party in the gym complete with breakfast buffet, games and great prizes, for free. The only requirement is they arrive immediately after the prom and they have to stay until 8AM.

You'll look so purty with your braids this evening! You have to update us how it was tonight! Hint!

 

[bigmerle1966]

If you are dough challenged you could always try using wonton wrappers instead. I haven't used them for that, yet, but I have made some really tasting shrimp cream cheese rangoon before.

I've been on the All Recipes website looking up appetizers for Drunco Friday night, found some really good ones. Once I try them out I will post the recipes.