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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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#12481 |
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It sounds very Moroccan now with all the ingredients.
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#12482 |
Yum! Buc Marshmellows!
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Does it? Hmmm...
![]() Only thing about Moroccan food I am familiar with is — tagine. I think of dishes made in one of those as having dried fruits, lemon and nuts. Always wanted a tagine pot. I made a tagine once with chicken and it was lemony. However, this recipe did call for some slivered almonds to top it off but I didn't have any on hand. I've been experimenting with different ethnic dishes more lately. I have a bunch more I plan to try. The Russian meal was part of that. I get bored with the same fare all the time. |
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#12483 | |
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Quote:
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#12484 | |
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Quote:
And it will be quite an under taking as I have to make the pasta from scratch. |
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#12485 |
NFL's #1 Ermines Fan
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I've forgotten that french onion dip existed, and I love it. I just don't have chips very often these days. That might have to go on my game day menu soon.
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#12486 |
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Greek Night
Appetizer: Spanakopita or spinach pie
Salad: Authentic Greek salad ( Which is usually mostly cukes and tomatoes and herbs contrary to how it's served here) Entree: Moussaka Layers of eggplant and lamb/beef mix with onions, in a tomato sauce which has a touch of cinnamon, bay leaf, oregan, red wine and garlic; topped with a creamy Bechamel Sauce with some parmesean cheese in it. Dessert: Baklava for dessert. I cut too small a piece of Moussaka for my pic. Oh well! |
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#12487 | |
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Quote:
![]() You can cook for me anytime. I'll bring the wine and dessert.
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#12488 |
Yum! Buc Marshmellows!
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Thank You scho.
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#12489 |
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Home made fettuccine with alfredo. Topped with filet with a balsamic port reduction. And some broccoli on the side.
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#12490 |
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#12491 |
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Love Greek food.
It takes organization, but isn't nearly as hard as it looks [unless you make phyllo from scratch]. A lot of it is very casserole/meatloaf-like, except with different spices. Anything topped with Béchamel is delicious, be it Moussaka or Pastitsio. I would put Greek salad on my short list if I had to narrow myself to only one food for the rest of my life. Feta and Kalamata, red onion and Roma tomato with hearts of Romaine. |
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#12492 | |
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#12493 | |
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Quote:
Why bother? Looks great. I love rare tenderloin.
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#12494 |
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#12495 |
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We found some live clams at the store so clam chowder tonight. Twas excellent. No pics because soup is hard to photo.
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