Dinner Thread Sunday September 17 - Saturday 23
- Thread starter Sass Muffin
- Start date
Thin crust supreme pizza for dinner this eve.
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Red Baron supreme pizza.
It's ok, but Jack's is better.
P.S.- I need to toss the pizza pan lol
Should have used my Pampered Chef baking sheet.
It's ok, but Jack's is better.
P.S.- I need to toss the pizza pan lol
Should have used my Pampered Chef baking sheet.
The crust is very crispy.
Johnny West
Well-known member
Tonight is pork tenderloins - I’m making mine jeager schnitzel.
I made chili tonight. Ground beef, onion, orange bell pepper, my house blend AP seasoning, cumin, chili powder, Trader Joe's smoked paprika & hot chilies, McCormick chili seasoning, crushed tomatoes, and red kidney beans. Served over brown rice and topped with parmigiano reggiano & pecorino romano cheeses. Sometimes I top it with shredded cheddar, sour cream, and scallions.
Johnny West
Well-known member
I gave up on the gravy idea. This was enough.
Embryodad
Well-known member
Last night was a frozen tv dinner. Hungry Man Salisbury steak. Tina had a cup of mashed potatoes and left over meatloaf from the other day.
I don't even want to check my glucose, because I've been grazing after 10
M . That tv dinner was not enough to satisfy this hungry man. I swear, they are making them smaller in size.
Tina said I should eat some jello. There is always room for jello. Yeah right. Tell that to my stomach.
I don't even want to check my glucose, because I've been grazing after 10
M . That tv dinner was not enough to satisfy this hungry man. I swear, they are making them smaller in size. Tina said I should eat some jello. There is always room for jello. Yeah right. Tell that to my stomach.
I'll be making the recipe for Egg Roll In A Bowl for dinner, may have cantaloupe on the side.
SilverSage
Resident Crone
Today was the best meal I’ve had so far in Italy. Ravioli filled with carbonara cream,
topped with black truffle sauce, crispy pancetta, and flower petals. Once again I ate part of it before remembering to take a pic.
Is that the store up Rt. 17 north? I haven’t been there yet. Let me know how the sausage is. I miss the little Italian corner store that used to make all the sausage, ravioli, pasta, sauce etc in house. It always smelled like heaven. And a couple doors down was a real bakery. Had bread and pastries. Focchini’s bakery is gone also.
The ShopRite in Lyndhurst has in house made Italian sausage (they used to call it Patsy’s sausage). It’s still pretty good.
Embryodad
Well-known member
The store is on rt.10 and 202 east bound side in Morris Plains.Is that the store up Rt. 17 north? I haven’t been there yet. Let me know how the sausage is. I miss the little Italian corner store that used to make all the sausage, ravioli, pasta, sauce etc in house. It always smelled like heaven. And a couple doors down was a real bakery. Had bread and pastries. Focchini’s bakery is gone also.
The ShopRite in Lyndhurst has in house made Italian sausage (they used to call it Patsy’s sausage). It’s still pretty good.
Patsy's is so so..... We can get it here at ShopRite. It's too fine a grind for our liking.
I'll let you know how the G's is. ...... When I was growing up, we always made our own sausage, and salami too.
What ever happened to the $2.10 per LB. ?????????
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Ironman
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Is that a thing now? Egg roll bowls? My sweetie went to her monthly Sister lunch last week and they had egg rolls in a bowl.
Yeah, I've been hearing about it a lot lol
... is that a Bay Leaf in the 'Maters?
This one is stuffed with meat, corn, cheese and beans. I’m going to use my leftover pork carnitas with black beans and of course, cheese lol
Embryodad
Well-known member
Tried the Italian sausage from Giuseppe's. The PLAIN ( not hot ), was not dry. It was rather lean once the sausage was cooked. Not a bit greasy, and the texture was course, and moist. There was no fennel to flavor, and no hint of garlic.
The HOT sausage was not hot at all. It was colored red from paprika. No fennel, and no garlic flavor. It had the same texture as the plain; which was good. Tina even tasted the HOT, and said it was mildly hot. She would start fanning her open mouth with her hand if it was hot, believe me. LOL. Little more fat than I would like, but that is the belly fat. See the white specks of fat....?
That is what keeps it moist, and I cooked the heck out of it. No grizzle thank Goodness.
The HOT sausage was not hot at all. It was colored red from paprika. No fennel, and no garlic flavor. It had the same texture as the plain; which was good. Tina even tasted the HOT, and said it was mildly hot. She would start fanning her open mouth with her hand if it was hot, believe me. LOL. Little more fat than I would like, but that is the belly fat. See the white specks of fat....?
That is what keeps it moist, and I cooked the heck out of it. No grizzle thank Goodness.
Pan-fried strip steak (perfect medium rare 125 °F internal temperature), and salad with homemade green goddess dressing (I used Trader Joe's green goddess seasoning).
Homemade Mocha brownies (with chopped pecans in the brownie, and the frosting) for dessert.
Homemade Mocha brownies (with chopped pecans in the brownie, and the frosting) for dessert.
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