What's cooking Monday September 21, 2009?

Crazy Mixed Up Creamy Bean Soup :-D
 

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It is good, but it's rich. I was going to have a second bowl, then decided no.
Tomorrow's another day lol
Thanks!
 
I never did post my dinner plans.

It's probably because I don't know. We're going to see my youngest grandson play soccer. I'm hoping Heather is providing dinner.........but that's a stretch. It will probably be pizza. hahaha
 
rickismom said:
Please pardon my naivite but what exactly is mince???
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Mince in short for minced meat - known as ground meat on your side of the pond. It is usually beef (as in this case) but you can mince any other kind of meat - turkey & chicken is becoming quite common.
 
Miniman said:
Mince in short for minced meat - known as ground meat on your side of the pond. It is usually beef (as in this case) but you can mince any other kind of meat - turkey & chicken is becoming quite common.
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Ohhh, okay! that makes sense to me now. Thank you for clearing that up for me - I had thought it was something completely different, lol :blush:
 
Yeah well be also something called mincemeat, which is preserved fruits etc which you use for putting into mince pices - probably what you are thinking of.
 
Good job, Ray. Is that cheese on the meatloaf?

Nice looking soup, Sass. Too hot here for soup yet. I could probably squeeze one cup in though :^D
 
Miniman said:
Yeah well be also something called mincemeat, which is preserved fruits etc which you use for putting into mince pices - probably what you are thinking of.
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Yep, mincemeat pie, and it rates right "down" there with fruitcake for me :eek:. Just my personal tastes, but I can't stand the stuff.


I'm cooking French onion soup tonight. I have a recipe that I've been using forever, but after reading some of the old chatter on here about French onion soup, I think that I will tweak my recipe a bit. I'm going to use part chicken/part beef broth instead of all beef. I've also always used yellow onions, but I may use white instead. Or :idea: maybe a mix of white and yellow.
 
We had leftover chicken, leftover steak, leftover broccoli, leftover garlic mashed, leftover baked potato, leftover carrots, leftover rolls. I just put it all out and we picked away. I called it ------ LEFTOVERS!!!!!

Definitely not worth a picture! (But my fridge has a lot more room)
 
Not to disappoint my fan club, here is my did-din. :chef: Nothing fancy, just olive oil dough, Classico basil s'getti sauce in a jar, sweet onions diced ,roasted red peppers diced, peperoni and mozzarella.

P1020103.jpg
 
Cooksie said:
Yep, mincemeat pie, and it rates right "down" there with fruitcake for me :eek:. Just my personal tastes, but I can't stand the stuff.


I'm cooking French onion soup tonight. I have a recipe that I've been using forever, but after reading some of the old chatter on here about French onion soup, I think that I will tweak my recipe a bit. I'm going to use part chicken/part beef broth instead of all beef. I've also always used yellow onions, but I may use white instead. Or :idea: maybe a mix of white and yellow.
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OH YOU ARE KILLING ME!! stop stop :yum: i can't wait to see the bread floating with a blanket of cheese on a pond of brown onions.
 
Thanks for the reminder...I forgot the season premiere is tonight! Looks like it's gonna be frozen pizza tonight.
 
JoeV said:
Not to disappoint my fan club, here is my did-din. :chef: Nothing fancy, just olive oil dough, Classico basil s'getti sauce in a jar, sweet onions diced ,roasted red peppers diced, peperoni and mozzarella.

P1020103.jpg
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Great looking pizza. So, you use Classico Basil when you use a jarred sauce. I'll have to try that. When I want a jarred sauce, there's always a thousand to choose from, and I never know which is best.
 
Cooksie said:
Great looking pizza. So, you use Classico Basil when you use a jarred sauce. I'll have to try that. When I want a jarred sauce, there's always a thousand to choose from, and I never know which is best.
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Classico sauces (I've used most of their non-meat sauces) are thicker than the lower cost sauces, and that really makes a difference. Thin sauces will destroy your crust, especially if you like lots of sauce like I do.
 
JoeV said:
Classico sauces (I've used most of their non-meat sauces) are thicker than the lower cost sauces, and that really makes a difference. Thin sauces will destroy your crust, especially if you like lots of sauce like I do.
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That's good to know. Thanks!
 
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