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Author Topic: What's for Dinner??  (Read 84766 times)
Buffalo
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« Reply #690 on: April 05, 2020, 10:23:39 PM »

I splurged last night and made biscuits and sausage gravy.  Not very healthy but it sure tasted good.   
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« Reply #691 on: April 06, 2020, 11:51:08 PM »

I splurged last night and made biscuits and sausage gravy.  Not very healthy but it sure tasted good.   

That sounds great!!
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« Reply #692 on: April 06, 2020, 11:53:04 PM »

Can't stop cooking :-)

 

Thank you people for hating corned beef and leaving it for us! I picked this up at Aldi. Cattlemen's Ranch USDA Choice Flat Cut Corned Beef Brisket. Not packed with a ton of sodium & very little excess fat. Iíve been shopping more and more at Aldi for certain things, still not crazy about their produce and canned items.



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« Reply #693 on: April 10, 2020, 07:14:51 PM »

Honestly that corned beef looks amazing! A Reuben would hit the spot right about now!
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« Reply #694 on: April 10, 2020, 09:42:19 PM »

Cattleman's Ranch brand.  It's the most lean corn beef I've ever had in my life.
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« Reply #695 on: April 10, 2020, 10:10:58 PM »

Boy, that does look good.  We usually get our corned beef at Costco, but that wonít be for awhile again.  Itís not quite as lean as the Cattlemanís, but itís pretty darned lean.
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« Reply #696 on: April 10, 2020, 10:21:16 PM »

I enjoy cooking and spend way too much time on the presentation... Here's an apple I made for Mrs. V a week or two ago.
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« Reply #697 on: April 11, 2020, 01:02:41 AM »

Wow thatís awesome
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« Reply #698 on: April 11, 2020, 03:57:25 PM »

You've got way too much time on your hands! But I bet she loved it, which has it own "rewards".
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« Reply #699 on: April 19, 2020, 06:44:01 PM »

Thatís amazing.  You have a talent for fruit art.
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« Reply #700 on: April 19, 2020, 06:45:57 PM »

For dinner I did baby back ribs on the grill.  Slow cooked for three hours with the wood chip box providing a nice smoke, then topped off with a whiskey BBQ sauceóSweet Baby Rays Hickory & Honey, with two tablespoons of Crown Royal and a dash of canola oil, then heated up a bit, then spread on the ribs for the last 10 minutes.  Yummm!  Iím sorry I didnít take a picture of them.  I guess we were too hungry to wait for pictures.
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Buffalo
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« Reply #701 on: April 19, 2020, 08:56:31 PM »

Not a big rib fan, would rather just have a hunk of brisket, but that sounds good. 
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Maggie
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« Reply #702 on: April 26, 2020, 07:25:12 PM »

For years Iíve been trying to duplicate my Mothers pimento cheese. We grew up eating this about 2-3x a week.   A friend finally helped me figure out the missing ingredient... 1/2 pack of sweet n low.    Iíll be damned if that wasnít it!!

So made today with my low carb wonder bread.   It was perfect!!

2 cups sharp cheddar
8 oz cream cheese softened
1/2 cup Dukes Mayo (or a good Mayo of your choice not a cheap one!! )
7 oz jar of pimentos drained and liquid blotted out
1/2 pack of sweet-n-low
Salt and pepper to taste.  I use Janes Crazy Mixed Up


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« Reply #703 on: April 26, 2020, 07:53:05 PM »




Lockdown Detroit Style Pizza. I was shown how to make it by one of the lads in my maxi touring group after we had it at his house when he hosted us all for lunch.

Of course we don't have Wisconsin Brick Cheese they use  for Detroit Style Pizza herein the UK, so I used a mixture of Mozzarella, Extra Mature Cheddar, and Monterey Jack cheeses. We had a pack of Spicy Chorizo in the fridge so I used that instead of Pepperoni.

That's a pretty small photo for a 14Ē x 10Ē pizza, and I made two of them.
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« Reply #704 on: April 26, 2020, 10:55:33 PM »

That looks very good.  Can't say I've had a Detroit Style Pizza.
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« Reply #705 on: April 27, 2020, 04:06:12 PM »

Lunch today featured farm fresh beats & tops.


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« Reply #706 on: April 28, 2020, 12:03:12 AM »

The beets look awesome!
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« Reply #707 on: May 03, 2020, 09:42:59 AM »

Yesterday's lunch included fresh spinach and rice. The live-in cook said it's just water, salt, pepper, a bit of onion and 3 big tablespoons of EXTRA VIRGIN Olive Oil.

No, I've no idea how you make it EXTRA VIRGIN.


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Maggie
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« Reply #708 on: May 03, 2020, 03:13:32 PM »

I could eat spinach every meal!  YUM!

I've been hooked on a Fisherman's breakfast this week.  Sardines, poached egg on my low carb wonder bread.   The protein packed breakfast in the morning is helping me keep my appetite under control for a later lunch then a very light dinner can be had.

I started liking sardines at a very young age.  My Grandma said her Father who was a brick layer would eat a dinner type meal at 4am before going to work.  This way he had a lot of protein to work with.   



 


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Expat47
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« Reply #709 on: May 03, 2020, 04:12:16 PM »

When I helped out our farmer neighbor breakfast was all you could eat meats, pancakes, bisquets, gravy, farm fresh butter & honest to God WHOLE milk. And, by the time lunch rolled around you did it all again and were glad for it.
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« Reply #710 on: May 17, 2020, 01:00:18 AM »

Dinner last night, scallops sauteed in butter and garlic and simmered in a creamy lemon butter sauce with garlic, coriander, cayenne pepper and chives. Yummm!



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Maggie
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« Reply #711 on: May 17, 2020, 01:48:29 AM »

That looks super!!
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Greg
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« Reply #712 on: May 17, 2020, 06:09:23 AM »

That looks super!!

Oh, it was deeeelish!!  Thanks to Chef Ryan.  He’s a pretty good cook.
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« Reply #713 on: May 17, 2020, 03:12:36 PM »

Lunch was fresh peas cooked in olive oil & dill. Desert was strawberries and live, strained yogurt but I didn't have a fast enough shutter speed to capture that dish.




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« Reply #714 on: May 17, 2020, 06:37:45 PM »

Last night we celebrated our daughters BIrthdays.  We ordered from our favorite rib place Gale Street Inn.  We ate in the garage and hung out for a few hours.  Of course Bob took the pictures.



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« Reply #715 on: May 17, 2020, 07:41:33 PM »

Mmmmm,  now you have me hungry for ribs, Cathy.  Those looked good.  Looks like you all were having a good time there.  And happy B’Day to your daughters.
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« Reply #716 on: May 17, 2020, 08:35:26 PM »

Yum, Ribs!
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« Reply #717 on: May 17, 2020, 09:12:22 PM »

You guys are making me hungry.
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