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And then last night was Carne and Beans. No rice as the barracks room lacks a real stove, but we improvise.






13 years to retirement! Just waiting!
 
Posts: 4451 | Location: Seoul | Registered: August 10, 2009Reply With QuoteReport This Post
Muzzle flash
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A can of Campbell's Beef with Vegetables and Barley soup, to which I added a small can of French style green beans. Served with crumbled saltines. Was pretty good.

Actually, that was a late lunch. For supper I took 2 round slices of bologna and cut them into quarters. I placed them between saltine squares with yellow mustard. Yum!

flashguy

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Texan by choice, not accident of birth
 
Posts: 25973 | Location: Dallas, TX | Registered: May 08, 2006Reply With QuoteReport This Post
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Tonight was sun-dried tomato, chicken, and spinach pasta.

Wasn't too bad, needed more cheese.




We're limited on plates here, was quite a lot of creamy sauce down in the bowl.





13 years to retirement! Just waiting!
 
Posts: 4451 | Location: Seoul | Registered: August 10, 2009Reply With QuoteReport This Post
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Tonight I am going to grill a well seasoned country style pork rib wrapped in a Hatch green chili. Add in a baked potato finished on the grill, and cream spinach with Balsamic vinegar, S&P. White Pita bread and Key Lime pie for dessert.
 
Posts: 5821 | Location: Az | Registered: May 27, 2005Reply With QuoteReport This Post
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quote:
Originally posted by GT-40DOC:
Tonight I am going to grill a well seasoned country style pork rib wrapped in a Hatch green chili. Add in a baked potato finished on the grill, and cream spinach with Balsamic vinegar, S&P. White Pita bread and Key Lime pie for dessert.


Pics or it didn’t happen! Big Grin Sounds freaking awesome! Tonight will be boring for me. I am just making baked steelhead trout with green beans.




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Posts: 7372 | Location: The Lone Star State | Registered: July 07, 2008Reply With QuoteReport This Post
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Pot roast 4 1/2lb.. I made pot roast that I gotten from a local farm, grass-fed beef. Along with small potatoes and carrots, celery, and onion.

I let the meat come to room temperature, rubbed down with, salt, pepper, onion powder, garlic powder, smoked paprika, Greek seasoning, chili powder (homemade with several dried hot chilis), sage, and rosemary.

Browned meat in instapot, and after browed removed the meat and deglazed pan with one (1) cup of red wine (Smith-Berry American half & half semisweet red wine)

To that a mixture of soy sauce, wistershire, tomato paste, a splash of red wine and apple cider vinegar, and fish sauce (I know, I know, but it works), and three (3) cups of beef broth, I used Kroger low fat organic because it was on sale.

Add the meat back, then the vegetables and go for it 48 minutes, with it doing a natural release.

After, I removed the meat and vegetables, turned on sauté and reduced liquid, and add 2 tablespoon of corn starch to thicken the liquid more, for a thin gravy.

Served with the Smith-Berry American half & half. Turned out very tender, juicy, and flavorful.

Enough for several dinners/lunches.


ARman
 
Posts: 2816 | Registered: May 19, 2010Reply With QuoteReport This Post
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Tourtiere. I was in a French-Canadian mood this afternoon.





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Posts: 16996 | Location: Montana | Registered: November 01, 2010Reply With QuoteReport This Post
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Barramundi sea bass and air fryer baked Russet potato (butter, sour cream, and chives). Big Grin




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Posts: 13445 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
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I usually make pot roast in the crock pot.
It always cooks too fast and comes out a little tough, even cooking it on low.
Even if I brown the roast before putting in the crock pot, it just comes out OK.

Today I was googling pot roast recipes and found this one.
I have a Le Creuset Dutch oven tucked away in the cabinet that I rarely use.
Dug it out today and made this:

Perfect Pot Roast Recipe - Ree Drummond |

I used 1/2 olive oil and 1/2 butter to sauté.
Threw in baby carrots, small potatoes, sautéing both as instructed.
I used a mixture of red wine and beef broth to deglaze the pot.
Added in a little salt and pepper, a few extra spices, you know the usual stuff, and about 5 Pepperoncinis with a splash of juice.
This roast was a bit on the smaller size, it's just the wife and I.

Baked at 275 for about 2 hours, let it rest on the unheated stove about 10 minutes, and severed it with a warm garlic butter parmesan sourdough baguette.
It fell apart with a fork.

I think the light sauté of the veggies really helped the dish.

Wife stated it was the best pot roast I ever made, in 15 years of cooking for us.
No more crock pot pot roast.
 
Posts: 4313 | Location: Great State of TEXAS | Registered: July 05, 2008Reply With QuoteReport This Post
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Tonight was Rosemary and Cilantro marinated porkchops with a bag of steamed broccoli and cheese. Making the most use of our one burner.






13 years to retirement! Just waiting!
 
Posts: 4451 | Location: Seoul | Registered: August 10, 2009Reply With QuoteReport This Post
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Originally posted by Gustofer:
Tourtiere. I was in a French-Canadian mood this afternoon.


Recipe Please... Razz


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Posts: 5190 | Location: New Hampshire | Registered: October 29, 2011Reply With QuoteReport This Post
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Originally posted by nhracecraft:

Recipe Please... Razz

I used Chef John's recipe, with a few tweaks. I left out the celery and changed the spices up a bit.

https://www.allrecipes.com/rec...h-canadian-meat-pie/

It was really good, and the leftovers were even better. Not unlike a pasty in pie form instead.


________________________________________________________

"How dreadful are the curses which Mohammedanism lays on its votaries! Besides the fanatical frenzy, which is as dangerous in a man as hydrophobia in a dog, there is this fearful fatalistic apathy." Winston Churchill
 
Posts: 16996 | Location: Montana | Registered: November 01, 2010Reply With QuoteReport This Post
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Believe it or not, these are actually very good. Had for dinner last night.






Jesse

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Posts: 18697 | Location: Loudoun County, Virginia | Registered: December 27, 2014Reply With QuoteReport This Post
אַרְיֵה
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Originally posted by Skins2881:
Believe it or not, these are actually very good. Had for dinner last night.

Where did you find that? I cannot find it in any of our local supermarkets.



Any cocktail can be a shrimp cocktail if you put your mind to it, and if you carry lots of loose shrimp in your pocket.

הרחפת שלי מלאה בצלופחים
 
Posts: 26017 | Location: Central Florida, Orlando area | Registered: January 03, 2010Reply With QuoteReport This Post
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quote:
Originally posted by V-Tail:
quote:
Originally posted by Skins2881:
Believe it or not, these are actually very good. Had for dinner last night.

[IMG][/IMG]
Where did you find that? I cannot find it in any of our local supermarkets.


Food Lion.



Jesse

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Posts: 18697 | Location: Loudoun County, Virginia | Registered: December 27, 2014Reply With QuoteReport This Post
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Well, I know what I'm doing tomorrow. I'm building some of them homemade style. Dang that looks good.


________________________________________________________

"How dreadful are the curses which Mohammedanism lays on its votaries! Besides the fanatical frenzy, which is as dangerous in a man as hydrophobia in a dog, there is this fearful fatalistic apathy." Winston Churchill
 
Posts: 16996 | Location: Montana | Registered: November 01, 2010Reply With QuoteReport This Post
אַרְיֵה
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quote:
Originally posted by Skins2881:
quote:
Originally posted by V-Tail:

Where did you find that? I cannot find it in any of our local supermarkets.
Food Lion.
Food Lion website does not show any within fifty miles. I don't even see one anywhere in the state. Frown



Any cocktail can be a shrimp cocktail if you put your mind to it, and if you carry lots of loose shrimp in your pocket.

הרחפת שלי מלאה בצלופחים
 
Posts: 26017 | Location: Central Florida, Orlando area | Registered: January 03, 2010Reply With QuoteReport This Post
Ammoholic
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quote:
Originally posted by Gustofer:
Well, I know what I'm doing tomorrow. I'm building some of them homemade style. Dang that looks good.


I'm sure homemade will be awesome, if I ever have leftovers biscuit and gravy I might have to try it, but I'd used Pillsbury pie crust because I'm lazy.

Don't forget the over easy egg on top if you're into that, that's probably what made it taste good.



Jesse

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Posts: 18697 | Location: Loudoun County, Virginia | Registered: December 27, 2014Reply With QuoteReport This Post
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quote:
Originally posted by Skins2881:
Believe it or not, these are actually very good. Had for dinner last night.







I have never seen this for sale in my part of the Country. It looks like something that I would definitely want to try.
 
Posts: 5821 | Location: Az | Registered: May 27, 2005Reply With QuoteReport This Post
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Creamy turkey and wild rice soup.
Instead of crackers, some homemade whole wheat croutons in the oven.
 
Posts: 6281 | Location: MI | Registered: May 22, 2007Reply With QuoteReport This Post
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