DanCole42 Posted June 9, 2008 Share Posted June 9, 2008 Well? Link to comment Share on other sites More sharing options...
Pat Posted June 9, 2008 Share Posted June 9, 2008 Salads Link to comment Share on other sites More sharing options...
The Hersch Posted June 9, 2008 Share Posted June 9, 2008 Split-pea soup. Corned beef and cabbage. Hearty pot roast with mashed potatoes. Pork goulash and buttered noodles. A big steaming pot of chicken and dumplings. Link to comment Share on other sites More sharing options...
JPW Posted June 9, 2008 Share Posted June 9, 2008 Link to comment Share on other sites More sharing options...
Al Dente Posted June 9, 2008 Share Posted June 9, 2008 Turkey? Link to comment Share on other sites More sharing options...
DonRocks Posted June 9, 2008 Share Posted June 9, 2008 Chocolate? Spaghetti? Link to comment Share on other sites More sharing options...
DanCole42 Posted June 9, 2008 Author Share Posted June 9, 2008 SaladsWhat are you implying?Turkey? No, that would be dessert. Link to comment Share on other sites More sharing options...
The Hersch Posted June 9, 2008 Share Posted June 9, 2008 I tend to doubt that the category "Rachael Ray Photographs That Aren't Scary" actually contains any photographs, but the picture with the turkey and the picture with the chocolate reach a whole new level of scary. Yeesh. Link to comment Share on other sites More sharing options...
Heather Posted June 9, 2008 Share Posted June 9, 2008 Lamb burgers with cumin & feta, on rosemary rolls from Atwater. Chopped salad of tomatoes, vidalia onions, cucumbers and mint. Strawberries for dessert. Because that's what we're having. Link to comment Share on other sites More sharing options...
mdt Posted June 9, 2008 Share Posted June 9, 2008 Whole chicken (spatchcocked) marinated in orange juice, cumin, lime, S&P, garlic, some hot pepper and then smoked over some nice wood. Serve with home made cole slaw. Made this a few nights ago and it was killer. Link to comment Share on other sites More sharing options...
hillvalley Posted June 9, 2008 Share Posted June 9, 2008 Lamb burgers with cumin & feta, on rosemary rolls from Atwater. Chopped salad of tomatoes, vidalia onions, cucumbers and mint. Strawberries for dessert.Because that's what we're having. What time's dinner Link to comment Share on other sites More sharing options...
monavano Posted June 9, 2008 Share Posted June 9, 2008 I plan on using leftover lamb chops to make an entree salad. Blue Suede Moo cheese, spring onions, sauteed fresh peas-heck-maybe even leftover pommes dauphinoise. Link to comment Share on other sites More sharing options...
Al Dente Posted June 9, 2008 Share Posted June 9, 2008 tuna melts... no miracle whip Link to comment Share on other sites More sharing options...
Pat Posted June 10, 2008 Share Posted June 10, 2008 I've been making antipasto platters the past couple of nights, and that's been working well. Salad is one of the components Link to comment Share on other sites More sharing options...
Biotech Posted June 10, 2008 Share Posted June 10, 2008 Anything that can be done on the grill and out of the kitchen. We grilled homemade italian sausage links, homemade kielbasa, and burgers on the grill Saturday, smoked ribs on sunday (but they are time consuming and clearly weekend food), quesadillas with grilled chicken last night, and tonight we are doing these beautiful thick pork chops from Wegman's on the grill. The nice thing about my grill is that it has a huge cooking surface (1,000 square inches) and a side burner that is actually powerful enough to use. I can cook and entire dinner on it without having to use my oven or stovetop. We're also having chicken caesar salad this week, pizza on the grill (first attempt at using the grill), and quiche (which sadly I will need to cook in my oven the day before). Grilled portabellos on rolls are also a nice change from meat in this weather. Link to comment Share on other sites More sharing options...
Anna Blume Posted June 10, 2008 Share Posted June 10, 2008 ...and quiche (which sadly I will need to cook in my oven the day before)...Thus, I plan to make a Spanish tortilla large enough for leftovers to become a sandwich, though I will roast beets some time later in the week. Last night: beet greens boiled, drained, chopped and sautéed in olive oil w caramelized onion and a couple of cloves garlic. Mixed w pasta (dried) that was cooked in the salted, pink beet-water and then everything tossed w cool, creamy ricotta and a little pecorino. Leftover mixture of greens went into today's potato and chickpea salad for lunch. Picking up a lemon to squeeze over the lot. Tonight: poached egg over asparagus w crusty sunflower flax bread, or maybe the latter toasted and spread w maro (fava bean purée). Then cooking up some soba noodles for a cool salad tomorrow. Link to comment Share on other sites More sharing options...
mdt Posted June 12, 2008 Share Posted June 12, 2008 Well Dan, what did you make from the suggestions? The suspense is killing us. Link to comment Share on other sites More sharing options...
DanCole42 Posted June 12, 2008 Author Share Posted June 12, 2008 Well Dan, what did you make from the suggestions? The suspense is killing us. I've been making antipasto platters the past couple of nights, and that's been working well. Salad is one of the components Homemade pasta with fresh pesto and chicken. Link to comment Share on other sites More sharing options...
pizza man Posted June 13, 2008 Share Posted June 13, 2008 Boquerones, gazpacho, and esquexiada... Link to comment Share on other sites More sharing options...
DanielK Posted June 13, 2008 Share Posted June 13, 2008 You should get takeout from American Flatbread, and eat it in front of the TV while watching Rachael Ray. Since nobody else on this board seems to do either... Link to comment Share on other sites More sharing options...
ktmoomau Posted May 30, 2014 Share Posted May 30, 2014 Laughing reading this thread. Oh it is so good. It is one of those nights where Hubby is off on a work adventure and I don't feel like watching TV. I just finished the third book in a series of six by Howard Fast, and could read more, but instead I am reading old threads on this site. I always have a harder time figuring out what to make when my fridge is full rather than empty. I have to say this thread hasn't really helped all that much, but I think I will be just fine figuring it out. Goodness I miss American Flatbread. Link to comment Share on other sites More sharing options...
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