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| 10-09-2024, 08:20 AM | #10649 |
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Recovering Perfectionist
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Eggplant rollatini ala hospital, with carrots and chocolate pudding. Yummy!!!!
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| 10-09-2024, 05:20 PM | #10650 |
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Cailín gan eagla.
80171
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Salisbury steak.
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| 10-09-2024, 05:44 PM | #10651 |
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Stir fry beef, with chocolate pudding.
No pictures, because I was paroled from the hospital before dinner was delivered and had mallet air fryer chicken for dinner at home instead......
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| 10-09-2024, 06:07 PM | #10652 |
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Crusty Old Navy Chief
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Dry run for Winter Confort Food: Macaroni Caserole
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| 10-09-2024, 06:35 PM | #10653 |
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Colonel
 
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Bratwurst, salad and corn on the cob!
Neighbor brought a load of fresh veggies over so I need to adjust the menu plan to use them! |
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| 10-10-2024, 05:39 PM | #10654 |
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Private First Class
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Cheeseburger grinder and wings...
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| 10-10-2024, 06:03 PM | #10655 | |
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Crusty Old Navy Chief
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Quote:
Last edited by JJ 911SC; 10-10-2024 at 06:08 PM.. |
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| 10-10-2024, 06:06 PM | #10656 |
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Crusty Old Navy Chief
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I'm sure most of you can guess. Fresh delivery from Halifax.
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| 10-10-2024, 07:19 PM | #10657 |
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Captain
 
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Whole grain thin Spaghetti and meatballs, garlic bread, salad on the side.
chassis I looked up the menu on that filet I posted the other day, it was a watercress cream sauce.  |
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| 10-10-2024, 08:41 PM | #10658 |
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Colonel
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Spaghetti and meatballs looks great! Thanks for the sauce info!
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| 10-10-2024, 08:42 PM | #10659 |
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Colonel
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Chili con carne, takeout at a local fresh market!
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| Yesterday, 05:09 PM | #10660 |
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Cailín gan eagla.
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Pasta for three and the beginning of our Thanksgivings long weekend.
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| Yesterday, 05:16 PM | #10661 |
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Recovering Perfectionist
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Chicken and rice soup from one of the local Chinese takeout places. Let's see if it stays in/up tonight, or tomorrow night's dinner update may be hospital food again.....
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| Yesterday, 05:20 PM | #10662 |
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Colonel
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Risotto bianco!
Mamma mia! So good. Lots of recipes and variations on the internet. Genarro is fun to watch. Risotto bianco is the foundational variant. Tricky to make because the dish can be too dry and become a solid lump or it can be too soupy. “Just right” is just right. Risotto all’onda is a technique to know the consistency is right. 1 onion diced EVOO and butter for onion 1c risotto 4c chicken stock 3/4c grated parm Sautee onion until slightly brown. Add rice, toss with onions and cook until rice starts to smell a little toasty. Reduce heat to medium high. Add stock 1c at a time and mix continuously as rice absorbs stock. Continue adding stock slowly until all stock is added. After the last cup of stock has been absorbed, turn off heat and add 2T butter and most of the parm and mix continuously so the cheese and butter are smoothly incorporated. Let rest for 1-2 minutes. Cooking time 20-30 minutes. 2 medium servings. No excess liquid should be present. Eaten with a fork, not a spoon. Spoon into the middle of the plate and slap the back of the plate to even out the risotto. Plate and garnish as desired. I used fresh sage. Last edited by chassis; Yesterday at 06:24 PM.. |
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| Yesterday, 05:53 PM | #10663 |
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Crusty Old Navy Chief
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Leftover Martha...
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| Yesterday, 06:33 PM | #10664 |
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Naval Aviator
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It's 'Fryday'...
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| Today, 11:50 AM | #10665 |
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Brigadier General
 
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A few from the past nights!
- seasoned chicken breast with asparagus and pasta + potato leek soup - grilled salmon and asparagus - spicy pasta!
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