What's cooking?

Jamie_LA

16 years ago

I think I'll fix DS fried chicken strips, mac & cheese, and corn.

Next?

Sort by:Oldest

Comments (15)

angelaid
16 years ago
Well, DH has leftover roast, taters and carrots - Coney Island dogs - or chicken stir fry to choose from.

When all that's gone, I've got some pork steaks I need to cook up.
cheryl_ok
16 years ago
Ice storm perdicted for us today, I'm making a pot of chili for supper. It is sure to take the chill off!
Related Discussions
What's Cooking This Weekend?
Q
Comments (5)
I'm sorry about your friend, Marilyn Sue. That is a lot of meatloaf you will be making. We have a small chest freezer that needs defrosting so we are not buying any meat until we eat what is in there. Plus, I don't want to leave a freezer full of food when we will be gone for a month in Dec/January. So, I'll be cooking something out of the freezer but not sure what just yet. There are a couple of nice NY strips in there; maybe we'll grill those.
...See More
What's Cooking Today?
Q
Comments (23)
Cooper, I like this one. I put it in the bread machine, liquid first, then dry ingredients on top, and set the dough cycle. When it's done I form dinner rolls or loaves or whatever I like. This batch I made with White Whole Wheat flour and regular AP, both from King Arthur Flour. Sometimes I use my own homeground wheat flour and King Arthur AP, and it works fine too. Honey whole wheat bread 3 cups all purpose flour 3 cups whole wheat flour (I use KA White WW) 2 pkg. active dry yeast 1 1/2 tsp. salt 1 cup milk 1 cup water (or 2/3 cup water and 1/3 cup orange juice) 1/2 cup honey 1/4 cup butter (I use olive oil) 1 egg Preparation: In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, yeast, and salt and mix well. In saucepan, heat milk, orange juice and/or water, honey, and butter until warm. Add to flour mixture with egg and stir. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose flour for a firm dough. Knead dough, adding more flour if necessary, for 5-8 minutes until smooth. Place dough in a greased bowl, turning to grease the top. Cover and let rise in a warm place about 1 hour, until doubled. (I proof in the microwave) Punch down dough and divide in half. Form two loaves (or dinner rolls of your desired size, and place into greased 9x5" bread pans or cake pans for rolls. Cover and let rise in warm place until the dough doubles. Bake in preheated 350 degree oven for 35-40 minutes, until bread is golden brown. Remove from pans and cool on wire racks. Have fun baking! Annie
...See More
What's Cooking In Your Kitchen Today?
Q
Comments (47)
I finally started my Thanksgiving cooking that I meant to start 2 weeks ago! This year I'm experimenting with freezing and seeing how things turn out. My family isn't picky so I know they won't mind. So far I made a giant batch of caramelized onion cognac gravy, and I just finished my stuffing. It's a mix of cornbread, ciabatta and french bread, and normally I make an unsweetened corn bread but this year I tried a sweetened one and I don't like it as much. I don't think anyone will mind though. They may even like it as it adds a slightly sweet note to all the savory vegetables and herbs. It's cooling now and will be packed into freezer bags. I also prepped and froze all my onions, celery and herbs all chopped and ready to go. I removed all my corn on the cob (16 ears!) and froze it for my corn casserole and picked through 3 lbs of spinach (3 pounds of spinach is a LOT!) and froze for my baked spinach dish. I think this is going to save so much time and stress for me so I can actually relax on Thanksgiving since I make enough for an army and can't seem to stop. :) I have a second stuffing that I'm trying this year that was posted a few weeks back in the vegetarian stuffing thread so I'll make that later this week. Then I think I'll be done until the week of.
...See More
What's Cooking This Weekend?
Q
Comments (25)
Getting back to a routine, tonight is grilled pork chops, asparagus and either sour dough baguette, rice pilaf or a potato dish. Tomorrow, I'm going to marinate pieces of lamb in preparation for making lamb kabobs. There will be lamb, mushrooms, onion, zucchini and bell pepper placed on the skewers and then they will be grilled over a hot fire. They will probably be served on a bed of rice so that eliminates rice from tonight's dinner. We will also have a salad on the side.
...See More
nodakgal
16 years ago
Beef Stroganoff over egg noodles, some sort of veggie, homemade bread.
patti43
16 years ago
Good question. I have pork chops thawing so it'll either be breaded tenderloin sandwiches and fries or smothered with onions with sweet potatoes. I'm not a big fan of mac and cheese, but it sounds really good today.
gadgets
16 years ago
I just finished mixing up a meatloaf. It's in the fridge ready to go in the oven, along with a potato, for my evening meal. I'll decide on the vegetable later on.

Shirley
schoolhouse_gw
16 years ago
Well, everyone knows what I'm cooking right now, same as gadgets - meatloaf.
ronm80
16 years ago
fried center cut ham, cabbage black eyed peas and corn bread.
susan_on
16 years ago
I'm making a pot of beef-vegetable soup. It smells fantastic.
shellm
16 years ago
Pork roast w/carrots and small yukon potatoes and gravy.

Shelley
Marilyn Sue
16 years ago
Nothing, he's having his favorite, McDonald's.

Sue
stephanie_in_ga
16 years ago
I am actually cooking tonight. Lasagna will be ready soon. Since I started working full-time I haven't cooked a lot. We've had a lot of sandwiches, hot dogs and fast food lately. Taking me a while to get into the routine.
monica_pa Grieves
16 years ago
1/2 turkey breast in a honey brine, gravy, boiled new potatoes and steamed fresh green beans finished in Wegman's basting oil.
shandon00
16 years ago
Other half of the batch of chicken spaghetti I put in the freezer two weeks ago. LOVE having meals ready to go!
mary_c_gw
16 years ago
Penne in a light white sauce with spinach, chicken, and artichoke hearts with provolone cheese. Steamed broccoli on the side.
mamatoad
16 years ago
Baked chicken, steamed broccoli, herbed wild rice and mixed fruit compote.

Related Stories

KITCHEN DESIGN A Cook’s 6 Tips for Buying Kitchen Appliances

By Christine Tusher

An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more

Full Story

331

SHOP HOUZZ Shop Houzz: Essential Cook’s Tools and Utensils Sale

By Houzz

Save up to 65% on kitchen tools and gadgets for easier prep and cooking

Full Story

KITCHEN DESIGN Not a Big Cook? These Fun Kitchen Ideas Are for You

By Laura Gaskill

Would you rather sip wine and read than cook every night? Consider these kitchen amenities

Full Story

155

KITCHEN DESIGN Love to Cook? We Want to See Your Kitchen

By Sheila Schmitz

Houzz Call: Show us a photo of your great home kitchen and tell us how you’ve made it work for you

Full Story

268

KITCHEN DESIGN 8 Kitchen Organizing Ideas for Messy Cooks

By Lisa Frederick

Not the clean-as-you-go type? Not to worry. These strategies will help keep your kitchen looking tidy no matter what your cooking style is

Full Story

OUTDOOR KITCHENS Your Guide to Grills and More for Great Outdoor Cooking

By Laura Gaskill

Learn the pros and cons of gas versus charcoal grills, and about neat add-ons that let you do more

Full Story

KITCHEN DESIGN Houzz Call: What’s Cooking in Your Kitchen?

By Stacy Briscoe

Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?

Full Story

113

LIFE Inviting Kids Into the Kitchen: Suggestions for Nurturing Cooks

By Alison Hodgson

Imagine a day when your child whips up dinner instead of complaining about it. You can make it happen with this wisdom

Full Story

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

Full Story

KITCHEN APPLIANCES Love to Cook? You Need a Fan. Find the Right Kind for You

By The Sky is the Limit Design

Don't send budget dollars up in smoke when you need new kitchen ventilation. Here are 9 top types to consider

Full Story

What's cooking?

Comments (15)

angelaid

cheryl_ok

Related Discussions

nodakgal

patti43

gadgets

schoolhouse_gw

ronm80

susan_on

shellm

Marilyn Sue

stephanie_in_ga

monica_pa Grieves

shandon00

mary_c_gw

mamatoad

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US