What's For Dinner?

[Quinn]

Suggestions anyone?

Right now take-out Chinese sounds good. Except my favorite place doesn't deliver and I don't want to go out. In the heat. And the rain. And the Tornado warning.

 

Do you like Chinese food?

 

 

 

[Lifesighs]

Chinese and today at lunch at a great Irish Tavern my husband had Irish stew and I had Fish & Chips. Whoo HOo

[TeeBubbaDee]

More chili and cornbread.

[Aggie]

Czech Brethren Chicken Stew.

[TeeBubbaDee]

Taking Dee to Carrabba's tonight for her birthday.

[TeeBubbaDee]

Salad and mushroom stuffed ravioli.

[TeeBubbaDee]

Making a big pot of veggie/beef soup.

[TeeBubbaDee]

bummer

[Aggie]

Got kolaches!

[Lifesighs]

Small shrimp salad, I had to test my recipe for tomorrow, everything else I've made before. I think I used too much garlic tomorrow I'll use less.

[ProblemAgain]

i think i posted this before but anyway..

from the 60 Minute Gourmet (Pierre Franey) about 1970 or so....

course i use lots more spice....


    Chili a la Franey
Yield
    8 servings

Measure    Ingredient
1 tablespoon     Olive oil
1 pounds     Lean ground beef
1 pounds     Lean ground pork
2 cups     Chopped onions
1 cup     Green peppers; chopped
1 cup     Celery; chopped
1 tablespoon     Garlic; minced
1 tablespoon     Dried oregano
2      Bay leaves
2 teaspoons     Ground cumin
3 tablespoons     Chili powder
3 cups     Crushed tomatoes
1 cup     Beef stock
1 cup     Water
      Red pepper flakes
      Fresh ground black pepper;
      Salt; to taste
2 cups     Kidney beans, cooked
      Garnishes:
      Monterey jack cheese; shred
      Shredded lettuce
      Chopped red onion
      Chopped coriander
      Sour cream
      Lime wedges

Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer another 10 minutes; ladle into warm soup bowls and serve with warm tortillas, tortilla chips or crackers; pass garnishes separately. Yield: 8 to 10 servings

from the 60 Minute Gourmet (Pierre Franey) about 1970 or so....

course i use lots more spice....


    Chili a la Franey
Yield
    8 servings

Measure    Ingredient
1 tablespoon     Olive oil
1 pounds     Lean ground beef
1 pounds     Lean ground pork
2 cups     Chopped onions
1 cup     Green peppers; chopped
1 cup     Celery; chopped
1 tablespoon     Garlic; minced
1 tablespoon     Dried oregano
2      Bay leaves
2 teaspoons     Ground cumin
3 tablespoons     Chili powder
3 cups     Crushed tomatoes
1 cup     Beef stock
1 cup     Water
      Red pepper flakes
      Fresh ground black pepper;
      Salt; to taste
2 cups     Kidney beans, cooked
      Garnishes:
      Monterey jack cheese; shred
      Shredded lettuce
      Chopped red onion
      Chopped coriander
      Sour cream
      Lime wedges

Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer another 10 minutes; ladle into warm soup bowls and serve with warm tortillas, tortilla chips or crackers; pass garnishes separately. Yield: 8 to 10 servings

[TeeBubbaDee]

Dee's working tonight, so I'm having a burger, and maybe some fries. Thanksgiving dinner will be on Sat.

[Lifesighs]

We had Turkey from Thursday to Sunday on Monday a Shrimp Salad and Today, Tuesday Chili.