What's Coooking for Mother's Day, Sunday, 05-10-09?
- Thread starter JoeV
- Start date
Thanks Mama Queen of Cornbread. Reservations at 3:30pm
The kids are here and it's good I got a picture of the Roasted Red Pepper Hummus and Roti bread...
...because it's GONE!
Future SIL is making the burgers on the grill, and we'll have corn on the cob and this macaroni salad...
...then we'll destroy this apple pie with vanilla ice cream.
...because it's GONE!
Future SIL is making the burgers on the grill, and we'll have corn on the cob and this macaroni salad...
...then we'll destroy this apple pie with vanilla ice cream.
It's a lot easier to roll the dough out if you put it between two sheets of waxed paper. I did that for the bottom crust, and it's a lot easier to get the crust in the dish without destroying it. I rolled out the top crust the same way, then removed the top paper and used a pastry wheel to cut the strips. Then it's just a matter of using my superior basket weaving techniques.
(I rode the short bus to "Special Class.")
pic is bad, too dark in there!
chowhound
New member
I wasn't sick today like you, Ray, just really lazy.
I'm going to nuke some leftovers of Homecook's recipe beef & mushrooms and serve over egg noodles. I'll also have a broccoli bunch that will be steamed and then sauted in EVOO with slivered almonds.
Ray, what is you goulash like? Around here it's made with red gravy, noddles, burger and peppers and onions. Like a thick pasta dish.
I'm going to nuke some leftovers of Homecook's recipe beef & mushrooms and serve over egg noodles. I'll also have a broccoli bunch that will be steamed and then sauted in EVOO with slivered almonds.
Ray, what is you goulash like? Around here it's made with red gravy, noddles, burger and peppers and onions. Like a thick pasta dish.
Over here our goulash is made with stew meat, brown gravy, onions, potatoes and carrots. We either put it over wide egg noodles or polenta.
Well after the last two days I think my wife and I are eating light tonight. Friday nights dinner I had a salad with a mustard/balsamic/basil vinergrete an grilled lobster with bok choy and apparsugus in a truffle sauce. The food was excellent at the http://www.savorygrille.com/ which has become our new Friday night dinner site. Sunday we had the full course from Warren which is always excellent needless to say.
chowhound
New member
You could decipher all those typos, huh? lol
That's interesting, Joe. We're relatively close and I would have expected yours to be the red gravy version, too. That sounds really good. potatoes over noodles though? Ehh, why not (lol).
thats the same way we make it Chow... i think every culture has a version of goulash... Amanda's family makes it different and they are only 200 miles away from my family
they make it similar to Joe's...really strange
they make it similar to Joe's...really strange
I have been feeling sick the past 3 days since eating chinese food and haven't been able to eat anything since, just drinking sprite. But dh fixed himself a couple of lunch meat and cheese sandwiches.
Thanks Mama Queen of Cornbread. Reservations at 3:30pm
Still every bit good as I remembered! The Manager came up and gave My wife and daughter (age 15) A Gift Certificate for $25. Each,
For next time we come back! That was a nice surpise.
platter of ribs was the only picture taken... i didnt take photo nor was it my camera so it is a little dark, the ribs were not very dark at all... the dark is actually dark red from the bbq sauce.
introduced a bunch of people to what real bbq was..it was a hit, hardly a word was said while everyone was eating...
introduced a bunch of people to what real bbq was..it was a hit, hardly a word was said while everyone was eating...
Constance
New member
My beloved is making chicken fried steak, mashed potatoes, gravy and peas, and my daughter brought over a double chocolate pie for dessert.
Kim makes the absolute BEST chicken fried, (AKA country fried) steak I've ever eaten. I think it's because he starts with good meat, pounds it out himself, seasons it well, and fries it in hot enough grease, so it is neither greasy nor soggy.
He uses an electric skillet, by the way. I'll take that over a cast iron skillet any day of the week. (Sorry Uncle Bob and others, but I'm just not fond of cast iron.) You can't beat it for campfire cooking though.
Kim makes the absolute BEST chicken fried, (AKA country fried) steak I've ever eaten. I think it's because he starts with good meat, pounds it out himself, seasons it well, and fries it in hot enough grease, so it is neither greasy nor soggy.
He uses an electric skillet, by the way. I'll take that over a cast iron skillet any day of the week. (Sorry Uncle Bob and others, but I'm just not fond of cast iron.) You can't beat it for campfire cooking though.
Per DW's request I bought her a box of Italian Cookies and made her beef Panang curry.