Thread: What's for dinner tonight?

Originally Posted by AlWilsonizKING

Pizza Rolls, Fries and dinosaur shaped chicken nuggets.


PEACE!!!

you must have kids !

Got about 6qts of chili going right now. Used a habanero and two jalapeños in this one with a couple chopped green chiles and a couple green bell peppers. Should be very flavorful and plenty spicy. Used a can of pork and beans too just for fun.

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Originally Posted by SeeingRed

Got about 6qts of chili going right now. Used a habanero and two jalapeños in this one with a couple chopped green chiles and a couple green bell peppers. Should be very flavorful and plenty spicy. Used a can of pork and beans too just for fun.

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I am glad we are seperated by the world wide web.
good luck on your 'exit strategy" !

Originally Posted by Chef Zambini

I am glad we are seperated by the world wide web.
good luck on your 'exit strategy" !

I'm glad we are too...I can barely tolerate you on the Internet...no way in hell could I tolerate you in person. You'd have a steel toe size 11 up your ass kicking footballs.

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salmon with a Dijon mustard/tarragon cream sauce baked in oven

Think I will do some American Chop Suey tonight w/ fresh bread. I can inhale that stuff.

My chili from Saturday came out really good. You can really taste the sweetness from the pork and beans at the beginning, then the spiciness creeps up on you at the end. It's not too spicy...very subtle but delicious. Best red chili I've made in quite some time. I got a new slow cooker that'll be here tomorrow so I'm going to start using that more...planning on some stews and some whole chickens, roasts, chili, etc.

I love my slow cooker. Probably use it twice a week during the colder months. I like getting home from work and chopping veggies and stuff and getting everything ready just to turn on the cooker in the morning and then get home from work to a wonderful fragrance.

My kids will usually get home from school and call me and ask what's in cooker, is it ready?

Originally Posted by WTE

I love my slow cooker. Probably use it twice a week during the colder months. I like getting home from work and chopping veggies and stuff and getting everything ready just to turn on the cooker in the morning and then get home from work to a wonderful fragrance.

My kids will usually get home from school and call me and ask what's in cooker, is it ready?

I plan on doing something like that. I loved cooked veggies. My wife doesn't really like red meat much, except for ground beef, but I am bound and determined to get her to like AT LEAST roast and beef strew.

Originally Posted by SeeingRed

I plan on doing something like that. I loved cooked veggies. My wife doesn't really like red meat much, except for ground beef, but I am bound and determined to get her to like AT LEAST roast and beef strew.

You gotta try my french onion soup recipe that I posted recently. It needs to cook for nearly 12 hrs.

Originally Posted by WTE

You gotta try my french onion soup recipe that I posted recently. It needs to cook for nearly 12 hrs.

How may cups of tomato soup are in that?

Originally Posted by PatriotsGuy

How may cups of tomato soup are in that?

The key is a pinch of cinnamon.

french onion soup:
fresh, thin sliced onions, vidalia or sweet onions work best but yellow onions will do.
pile them into a heavy bottom, stock pot3/4 full set on medium to high heat.
allow them to sweat stir occasionally off the bottom, add red wine to deglaze the onions off the bottom of the pot.
stir wine and onions for about 5 minutes then add enough BEEF stock to cover the onions, stir well, bring to a boil, then simmer for 1 hour. add a little cognac or brandy if you wish at the end.
taste and adjust seasoning 9salt and pepper0 as needed.
a raft of bread with gruyere or swiss or provolone and parmesian.

Originally Posted by SeeingRed

My chili from Saturday came out really good. You can really taste the sweetness from the pork and beans at the beginning, then the spiciness creeps up on you at the end. It's not too spicy...very subtle but delicious. Best red chili I've made in quite some time. I got a new slow cooker that'll be here tomorrow so I'm going to start using that more...planning on some stews and some whole chickens, roasts, chili, etc.

I know you are not asking for any advice or tips.
But i just encourage thoise using a slow cooker to BROWN their meats FIRST, this wil keep those meats from tasting like BOILED meat and more like ROASTED meat, even though it is finished in the slow cooker.

Originally Posted by NightTerror218

salmon with a Dijon mustard/tarragon cream sauce baked in oven

dijon and tarragonBRAVO !
on salmon double bravo !
try mixing with MAYO and glazing on top of salmon on broil !