Sunday - Let's Eat !!
- Thread starter Luckytrim
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Embryodad
Well-known member
It all looks so good L T ....Diner breakfast -
Eggs Benedict for the Warden.....
A slab of Quiche for me..............
Stuffed Shells for Dinner; Film at eleven !
That Quiche....Looks so nice and browned. Great Looking everything!
What's playin at the movies at 11 ? ... Anything Good?
Embryodad
Well-known member
I'm now making a small amount of DW's favorite....Potato Salad!
Hamburgers / Cheeseburgers Grilled .... and Broccoli. Only because it fell out of the freezer when I went to get the burger meat!
DW bought a coconut cake at the church bake sale this morning! That's dessert!
Hamburgers / Cheeseburgers Grilled .... and Broccoli. Only because it fell out of the freezer when I went to get the burger meat!
DW bought a coconut cake at the church bake sale this morning! That's dessert!
Very tasty looking, LT. One of my favorite breakfasts. Being a real man I won't eat quiche, but I'll damn sure have a big old slice of egg pie with my breakfast meats.
I made some double smoked bacon that I got a local Slovenian meat market, then cooked my eggs in the bacon grease. OMG, it don't get any better that that for flavor. I only do this once or twice a year, for the obvious reasons. LOL
Dinner will be at our daughter's home where I will teach her and her hubby to make Chicken Cacciatore. Not sure if we will have it over rice or pasta. I'll let them decide what they want. DW already made a mega salad, and I have cinnamon rolls left over from yesterday for dessert. Just pulled the baguettes from the oven. Gotta have fresh bread with the cacciatore.
I made some double smoked bacon that I got a local Slovenian meat market, then cooked my eggs in the bacon grease. OMG, it don't get any better that that for flavor. I only do this once or twice a year, for the obvious reasons. LOL
Dinner will be at our daughter's home where I will teach her and her hubby to make Chicken Cacciatore. Not sure if we will have it over rice or pasta. I'll let them decide what they want. DW already made a mega salad, and I have cinnamon rolls left over from yesterday for dessert. Just pulled the baguettes from the oven. Gotta have fresh bread with the cacciatore.
Embryodad
Well-known member
Wow! Joe!....Very tasty looking, LT. One of my favorite breakfasts. Being a real man I won't eat quiche, but I'll damn sure have a big old slice of egg pie with my breakfast meats.
I made some double smoked bacon that I got a local Slovenian meat market, then cooked my eggs in the bacon grease. OMG, it don't get any better that that for flavor. I only do this once or twice a year, for the obvious reasons. LOL
Dinner will be at our daughter's home where I will teach her and her hubby to make Chicken Cacciatore. Not sure if we will have it over rice or pasta. I'll let them decide what they want. DW already made a mega salad, and I have cinnamon rolls left over from yesterday for dessert. Just pulled the baguettes from the oven. Gotta have fresh bread with the cacciatore.
Everything is so great looking!...
The breads are awesome!
Really, it's the breakfast/dinner thread, and whatever else folks care to throw in. There are so few posters here anymore, that the filler posts help out.
Embryodad
Well-known member
Looks lucious peep!Meatloaf, spinach, mashed potatoes and gravy
Love that really brown gravy!....yum!
Thank you Jimmy. Was so good. I made 2 small meatloaves. I have a whole one for tomorrow sammies.
Embryodad
Well-known member
That's a good idea peep! ... I would imagine they would cook faster too!!
I will probably have a couple slices for breakfast and/or lunch cold with only salt no bread. LOL
They were cooked in 45 minutes at 425F. I didn't notice the weight on the meat but I would guess it was around 3 lbs. So they were probably just over 1.5 lbs each.
Leni
New member
This is what I'm making for dinner tonight. It's posted on another forum. This lady is a very good cook.
]
Split Pea Soup With Ham
(Serves 6)
1 pound dried green split peas
8 cups chicken stock (preferably low sodium)
2 cups water
1 meaty ham bone or 2 smoked ham hocks (See *Note below)
2 ribs celery, leaves included, diced
3 T. chopped fresh Italian parsley
1/2 tsp. crumbled dried tarragon leaves (optional)
3-4 T. butter
1 cup diced peeled carrots
1 cup diced onion
1 leek (white part only), rinsed and sliced
1 cup slivered fresh spinach leaves (optional)
2 T. dry sherry (optional)
1/2 tsp. pepper
Rinse peas in a strainer and then combine them with the stock and water in a large soup pot. Bring to a boil.
Add the ham bone, celery, 1 T. of parsley and tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally, for about 1 hour.
Melt butter in saucepan over medium-low heat. Add carrots, onion and leek. Cook until veggies are wilted, about 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, about 1 hour.
Remove soup from heat. Remove ham bone and shred meat from bone, removing any excess fat. Return meat to the soup.
Add sherry, pepper, and remaining 2 T. parsley. Taste for seasoning; salt is usually not needed due to the salt in the ham. Heat through and serve immediately.
Split Pea Soup With Ham
(Serves 6)
1 pound dried green split peas
8 cups chicken stock (preferably low sodium)
2 cups water
1 meaty ham bone or 2 smoked ham hocks (See *Note below)
2 ribs celery, leaves included, diced
3 T. chopped fresh Italian parsley
1/2 tsp. crumbled dried tarragon leaves (optional)
3-4 T. butter
1 cup diced peeled carrots
1 cup diced onion
1 leek (white part only), rinsed and sliced
1 cup slivered fresh spinach leaves (optional)
2 T. dry sherry (optional)
1/2 tsp. pepper
Rinse peas in a strainer and then combine them with the stock and water in a large soup pot. Bring to a boil.
Add the ham bone, celery, 1 T. of parsley and tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally, for about 1 hour.
Melt butter in saucepan over medium-low heat. Add carrots, onion and leek. Cook until veggies are wilted, about 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, about 1 hour.
Remove soup from heat. Remove ham bone and shred meat from bone, removing any excess fat. Return meat to the soup.
Add sherry, pepper, and remaining 2 T. parsley. Taste for seasoning; salt is usually not needed due to the salt in the ham. Heat through and serve immediately.
Embryodad
Well-known member
Wow! 475º... ?? I'll have to try that next time. Tina and I are stuck on the 350º for meatloaf. Surely looks done, and solid and not falling apart!!
We don't have a popeye's by us Mama! Only that KFC.
peep...stop!!...yer mayxin me hungsgry..yuck yuck tuck yuck yuck!
I eeets mee spinach. On top of pizza! L O L
Leni... that sounds and looks great!.. Love the ham in pieces like that!
I love celery in pea soup like that too!
Diner breakfast -
Eggs Benedict for the Warden.....
A slab of Quiche for me..............
Stuffed Shells for Dinner; Film at eleven !
Looks good LT
This is what I'm making for dinner tonight. It's posted on another forum. This lady is a very good cook.
]
Split Pea Soup With Ham
(Serves 6)
1 pound dried green split peas
8 cups chicken stock (preferably low sodium)
2 cups water
1 meaty ham bone or 2 smoked ham hocks (See *Note below)
2 ribs celery, leaves included, diced
3 T. chopped fresh Italian parsley
1/2 tsp. crumbled dried tarragon leaves (optional)
3-4 T. butter
1 cup diced peeled carrots
1 cup diced onion
1 leek (white part only), rinsed and sliced
1 cup slivered fresh spinach leaves (optional)
2 T. dry sherry (optional)
1/2 tsp. pepper
Rinse peas in a strainer and then combine them with the stock and water in a large soup pot. Bring to a boil.
Add the ham bone, celery, 1 T. of parsley and tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally, for about 1 hour.
Melt butter in saucepan over medium-low heat. Add carrots, onion and leek. Cook until veggies are wilted, about 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, about 1 hour.
Remove soup from heat. Remove ham bone and shred meat from bone, removing any excess fat. Return meat to the soup.
Add sherry, pepper, and remaining 2 T. parsley. Taste for seasoning; salt is usually not needed due to the salt in the ham. Heat through and serve immediately.
Looks yummy!
Well, DS wanted to do the cooking, so I was just a "consultant" to the kitchen crew. IMHO, he and his sister did a darn good job with the chicken cacciatore over brown rice. The hit was watching the granddaughter chow down on grandpa's baguettes.
Beautiful!
Just a run of the mill Cheeseburgers / potato salad I made today..brocolli cooked soft for DW.
A nice Coconut Cake DW bought at the church bake sale this morning.....
Now this burger Looks Huge...NOT!!!
The buns are so small and thin today..it's horrible...
WOW! Looks just super.
Embryodad
Well-known member
Looks good Joe!...Well, DS wanted to do the cooking, so I was just a "consultant" to the kitchen crew. IMHO, he and his sister did a darn good job with the chicken cacciatore over brown rice. The hit was watching the granddaughter chow down on grandpa's baguettes.
Aww... The baby is eatin papa's bread! God Bless Her! How Cute!
WHOA Jimmy. Thats 425F not 475F
YUMMY Joe. That little girl is such a sweetie!!Well, DS wanted to do the cooking, so I was just a "consultant" to the kitchen crew. IMHO, he and his sister did a darn good job with the chicken cacciatore over brown rice. The hit was watching the granddaughter chow down on grandpa's baguettes.
BreezyCooking
Banned
Well, even though it's a duplicate of last week, we had outdoor-grilled turkey burgers again since it was such a nice evening. As a twist, used Shady Brook Farms's "Italian Seasoned" ground turkey meat, so it was sort of like "turkey sausage burgers", but still good. All the usual trimmings.