What's for dinner?
Nov 11, 2002, 2:05 pm
#31
Join Date: Jan 2002
Location: Tulsa
Posts: 240
Beef
Just like the nice man on TV told me to have.
Just like the nice man on TV told me to have.
Nov 11, 2002, 2:11 pm
#32
A FlyerTalk Posting Legend
Join Date: Jun 2002
Location: NYC
Posts: 44,553
Lentils and rice (again).
Piece of fruit for dessert.
Glass of wine.
Early bedtime.
Piece of fruit for dessert.
Glass of wine.
Early bedtime.
Nov 11, 2002, 5:55 pm
#33
Join Date: Jul 2001
Location: Atlanta, GA USA
Posts: 1,295
OK, here's the soup recipe:
1 pound ground beef (I only use 1/2 lb.)
1 cup chopped onion
6 carrots, cut in 1/2 in. julienne
2 stalks chopped celery
3 cloves minced garlic
2 14.5 oz. cans chopped tomatoes
1 15 oz. can great northern beans, undrained
1 15 oz. can kidney beans, undrained
1 15 oz. can tomato sauce
1 12 oz. can vegetable juice
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon pepper
8 oz. ditalini pasta
Brown ground beef in a large skillet and drain off all but 2 tablespoons of the grease. Add onion, carrots, celery and garlic and saute for 10 minutes.
In a 6 qt. pot, combine meat mixture and all remaining ingredients, EXCEPT pasta, and simmer for 1 hour.
Cook pasta in 2 qts. of boiling water for 8-10 minutes until the pasta is al dente. Do not overcook.
Add pasta to soup and simmer 15 minutes.
It's a lot of work to julienne all those carrots, but worth it because they don't get mushy. The soup is better if made the day before, and will thicken when refrigerated. Add water to thin if desired. 8 generous servings.
[This message has been edited by flowerchild (edited 11-11-2002).]
1 pound ground beef (I only use 1/2 lb.)
1 cup chopped onion
6 carrots, cut in 1/2 in. julienne
2 stalks chopped celery
3 cloves minced garlic
2 14.5 oz. cans chopped tomatoes
1 15 oz. can great northern beans, undrained
1 15 oz. can kidney beans, undrained
1 15 oz. can tomato sauce
1 12 oz. can vegetable juice
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon pepper
8 oz. ditalini pasta
Brown ground beef in a large skillet and drain off all but 2 tablespoons of the grease. Add onion, carrots, celery and garlic and saute for 10 minutes.
In a 6 qt. pot, combine meat mixture and all remaining ingredients, EXCEPT pasta, and simmer for 1 hour.
Cook pasta in 2 qts. of boiling water for 8-10 minutes until the pasta is al dente. Do not overcook.
Add pasta to soup and simmer 15 minutes.
It's a lot of work to julienne all those carrots, but worth it because they don't get mushy. The soup is better if made the day before, and will thicken when refrigerated. Add water to thin if desired. 8 generous servings.
[This message has been edited by flowerchild (edited 11-11-2002).]
Nov 11, 2002, 6:08 pm
#34
Join Date: Feb 2001
Location: bringing sexy back
Posts: 7,751
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by blairvanhorn:
Tonight it's roast pork stuffed with prunes and garlic, fresh sauteed wild mushrooms, oven-roasted potatos, green salad and a delicious pear and almond tart from Gérard Mulot.</font>
Tonight it's roast pork stuffed with prunes and garlic, fresh sauteed wild mushrooms, oven-roasted potatos, green salad and a delicious pear and almond tart from Gérard Mulot.</font>
Nov 11, 2002, 6:10 pm
#35
Join Date: Feb 2001
Location: bringing sexy back
Posts: 7,751
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by IndustrialPatent:
because I love her </font>
because I love her </font>
Nov 11, 2002, 6:49 pm
#36
Join Date: Jul 2001
Location: LAX
Programs: UA 1MM, Hilton Diamond
Posts: 6,758
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by blairvanhorn:
Tonight it's roast pork stuffed with prunes and garlic, fresh sauteed wild mushrooms, oven-roasted potatos, green salad and a delicious pear and almond tart from Gérard Mulot.
Wine: 1992 Chateau Franc Lartigue (Saint-Emilion Grand Cru).
P.S. I'd settle for chili any night, though!
</font>
Tonight it's roast pork stuffed with prunes and garlic, fresh sauteed wild mushrooms, oven-roasted potatos, green salad and a delicious pear and almond tart from Gérard Mulot.
Wine: 1992 Chateau Franc Lartigue (Saint-Emilion Grand Cru).
P.S. I'd settle for chili any night, though!
</font>
Nov 11, 2002, 6:59 pm
#37
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Location: Texas, U.S.A.
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Mexican food in about half an hour with newself, shadow, and wharvey at Paco's Taco's out by LAX (wireless internet courtesy of Starbucks just a few doors away).
Nov 11, 2002, 7:19 pm
#38
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Join Date: Oct 2000
Posts: 15,788
This could be an endless thread... 
Boneless Cornish game hens, stuffed with apple and almonds.
birdstrike
Boneless Cornish game hens, stuffed with apple and almonds.
birdstrike
Nov 11, 2002, 7:32 pm
#39
Moderator Hilton Honors, Travel News, West, The Suggestion Box, Smoking Lounge & DiningBuzz
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Tonight's was grilled teriyaki salmon, romaine salad, baked potatoes, sourdough walnut bread, and vanilla ice cream with caramel sauce and cocount.
Nov 11, 2002, 8:14 pm
#40
Join Date: Jul 2001
Location: Boston Ma. USA
Posts: 5,088
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by pynchonesque:
Not funny in the least.</font>
Not funny in the least.</font>
Nov 11, 2002, 8:34 pm
#41
Join Date: Jul 2001
Location: Austin, TX USA
Posts: 1,063
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by IndustrialPatent:
I ask my g/f this all the time... except, subsitute supper for dinner and add a five letter word at the end...
</font>
I ask my g/f this all the time... except, subsitute supper for dinner and add a five letter word at the end...
</font>
Mike
Nov 11, 2002, 8:54 pm
#42
Join Date: Aug 2001
Location: Volunteerland
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Posts: 1,222
Tonight was even worse than the last time I posted on this thread (leftover pizza). Tonight was a bag of microwave popcorn and I don't have the wife being out of town as an excuse!
Nov 11, 2002, 9:14 pm
#43
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cblaisd, when are you inviting me over for dinner? 
I don't cook. Soy demasiado perezosa. (I.e., je suis trop paresseuse.)
Right now I'm eating some delicious dim sum that I bought on Stockton St. in Chinatown.
I was in Chinatown because I had a dental appointment there today. (My previous dentist was in Chinatown too!)
Kathy
I don't cook. Soy demasiado perezosa. (I.e., je suis trop paresseuse.)
Right now I'm eating some delicious dim sum that I bought on Stockton St. in Chinatown.
I was in Chinatown because I had a dental appointment there today. (My previous dentist was in Chinatown too!)
Kathy
Nov 12, 2002, 4:12 am
#44
Join Date: Dec 1999
Location: This year we're going to the BAFTAs!
Posts: 5,518
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by pynchonesque:
Wow, Swanson's is getting fancy!</font>
Wow, Swanson's is getting fancy!</font>
Nov 12, 2002, 4:29 am
#45
Join Date: Jul 2001
Location: Boston Ma. USA
Posts: 5,088
Tonight I am having Bean Sprouts and Snap Peas with a Tomato Sauce.