What's for Dinner #347
neely
7 years ago
last modified: 7 years ago
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shambo
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patti skipped out for dinner: what's for dinner
Comments (18)I'm back from dinner. It was great visiting with our snowbird friends and we talked for over two hours. We were neighbors when we both lived in the boonies and they moved back to Ohio shortly after we moved. We went on a cruise together with others from the neighborhood and had so much fun with them once. So now we e-mail and get together once a year :-( Dinner--not so good. I ordered the fettucini alfredo with bacon-wrapped sea scallops. The salad that came with it was very good,the scallops cooked just right but the alfredo was disappointing, to say the least. It was a big plate of angel hair pasta with a huge glob of alfredo sauce out of a jar. Ick, ick, ick! What could be easier than alfredo sauce? It's just a little butter, cream, garlic and lots of parmesan. They had little rolls that came with the salad that looked a little like those biscuits at Red Lobster, but were floury and dry. Now I remember why we don't like to eat out. Harry had fried oysters, baked sweet potato and hush puppies. He said on the way home it wasn't very good, but if it's dinner time I swear that man would eat plastic! Guess we won't be eating there again any time soon!...See MoreLast dinner of 2013? What's for dinner ?
Comments (17)We were visiting my wife's family in Vermont which ends up being a large group, with most of her brothers and sisters, and their spouses and kids, and this year even several girlfriends of the kids. All told we were about thirty. Meals were split up with one or two people volunteering for each meal. New Year's Eve was my night. I was stumped at first as far as what to make, but the co-volunteer Eric (a foodie BIL) came up with the suggestion of top-your-own tacos. We actually went with tostadas, and made black beans, three different meat toppings, and about a dozen other topping options, with side dishes of Mexican-spiced rice, and homemade cole slaw. Logistically the meal worked well, although some people didn't realize that they were supposed to be able to pick up the tostada after they made it, and instead they buried it beneath a 2-inch deep mound of toppings. Also we forgot to put out the guacamole until after half the people had served themselves. Food wise, some parts of the meal worked better than others. The shredded chicken verde was good but would have been better with more of the tomatillo salsa, however the co-op closed early, and the normal grocery store had no green salsa. The beef/chorizo was good but could have used a bit more of something, Eric and I couldn't decide what it needed. The shrimp was a big hit, the only problem with it was it disappeared so fast, the recipe (as well as I remember it) for the shrimp is below. Chili-Lime Shrimp 2 lbs peeled uncooked shrimp (31-40 count -- cut into thirds) 10 cloves garlic (minced) 1 4oz can diced green chilies 2 limes chili powder canola oil Liberally cover raw shrimp with chili powder and the juice of 1 half of a lime, and let rest for 10 minutes. In small pan, heat oil over medium heat, add garlic and green chilies, until garlic is softened and fragrant. remove from heat. In large pan, heat oil over high heat, until it is smoking hot, add shrimp stirring occasionally to make sure all the shrimp are getting cooked, and none are burning, after about 2-3 minutes the shrimp should all be cooked, add the garlic and green chilies that you set aside, and the rest of the juice of the limes. Stir for about 1 more minute, and place in large bowl to serve. Overall the meal received rave reviews....See MoreWhat’s for Dinner?
Comments (55)Dinner last night was a first -- I made a pot of chicken soup when it was 100 degrees or more outside (we've stopped watching). Special request of son upstairs with covid. I figure today to tomorrow will be d-day for me, so waiting to see. Tonight will be either leftovers of the soup or verde chicken enchiladas and spanish rice made the night before or whatever DH makes. Could be BLT's -- not really into cooking today....See MoreWhat’s for Dinner #408 Late Fall 2023
Comments (97)No interesting cooking for people over here, but I’ve been cooking tasty food for dogs :-) We’re in Berkeley taking care of our friends’ very elderly and reportedly on his last legs little dog. I am, of course, determined that he will not expire on my watch, and when he eats enthusiastically I feel better. So, what to feed him? The base is a tasty homemade chicken stock, made from a roasted chicken, carrots, celery, onion - just like you’d make a chicken stock for yourself. We cook a batch of rice with that stock. Other chicken is browned then simmered, and minced up. His kibble is soaked in more stock. Then some more cooked chicken and carrots get pureed with stock into a sort of gravy-paste. Rice, kibble, and gravy are mixed, then briefly warmed in the microwave. Finally, crisp bacon is crumbled on top. I am pleased to say that Elderly Dog positively gobbles his food, cleaning his bowl reliably enough that I can give him his pills crushed in the food. I’d happily eat it myself, actually, except that there’s no salt or spice. Well, I don’t really like kibble. All the fixings are in stored in Tupperware so feeding doesn’t take long....See MoreJasdip
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