Menu Help

Dimitri said:

Hey Dad - I'm planning my menu for the next two weeks - and I have a
couple of dishes I'm looking for a complementary side dish for - can you
think of anything?

Corned Beef Sandwiches (like you make with the deli mustard)

French Dip Sandwiches

bbq Chicken Sandwiches

I'd like to stay away from French fries or tater tots.

Dayna

Cole slaw for the Corned Beef and/or BBQ.

Corn-on-the-cobb for the BBQ.

How about seasoned oven-fries for the French Dip?

---jkb

--
"We're having lasagna. There is a recipe in the back
of a Rice Krispies box."
-- Jamie Buchman

Dayna said:

Hey Dad - I'm planning my menu for the next two weeks - and I have a
couple of dishes I'm looking for a complementary side dish for - can you
think of anything?

Corned Beef Sandwiches (like you make with the deli mustard)

French Dip Sandwiches

bbq Chicken Sandwiches

I'd like to stay away from French fries or tater tots.

I don't care for cole slaw by itself, but it would go well with all those
sandwiches. Potato salad would be another good option. If you want
something hot, you could go with some kind of white bean soup.

Bob

On Fri, 12 Aug 2005 18:33:54 GMT, "Dimitri" <[email hidden]>

Quoted message said:

Hey Dad - I'm planning my menu for the next two weeks - and I have a couple of
dishes I'm looking for a complementary side dish for - can you think of
anything?

Corned Beef Sandwiches (like you make with the deli mustard)

French Dip Sandwiches

bbq Chicken Sandwiches

I'd like to stay away from French fries or tater tots.

Dayna

Cole slaw for the corned beef ... or perhaps a chilled beet salad

Maybe that pea & cashew salad for the bbq chicken, or a how about a
black bean & corn salad

French dips beg for fries IMO

TammyM

Dimitri said:

Hey Dad - I'm planning my menu for the next two weeks - and I have a couple of
dishes I'm looking for a complementary side dish for - can you think of
anything?

Corned Beef Sandwiches (like you make with the deli mustard)

French Dip Sandwiches

bbq Chicken Sandwiches

I'd like to stay away from French fries or tater tots.

Dayna

some summer sides:

pasta salad (with chopped red onion, green pepper, black beans,
and a garlicky mayo or oil-vinegar dressing)
insalata caprese
sliced cucumbers and onions in sour cream or yogurt
shredded carrot and raisin salad (pineapple optional)
three bean salad
corn relish
sweet corn
shredded jicama in an oil-vinegar dressing
fruit salad
melon balls with minted simple syrup

(my brain is tired)

gloria p

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hey Dad - I'm planning my menu for the next two weeks - and I have a
couple of dishes I'm looking for a complementary side dish for - can you
think of anything?

Corned Beef Sandwiches (like you make with the deli mustard)

Cole slaw would be good.

Quoted message said:

French Dip Sandwiches

Cut up a tomato in lkarge chunks. Season with oregano and basi., add some
mozzarella cheese, drizzle iwth olive oil

Quoted message said:

bbq Chicken Sandwiches

Cucumber salad

I'm glad I could be a part of your menu planning. Thanks for asking.

Spaghetti salad with grated carrots, finely chopped green pepper, dill,
garlic and mayo/sour cream dressing.

Warm new potato salad with olive oil, apple cider vinegar, green
onions, tomato and bacon.

BLT salad with Bacon, Lettuce and or Baby Spinach, Tomato and avocado.
Caper garlic vinaigrette.

Pasta salad with the BLT ingredients

Hi everyone,

This is my first post to the group, and I'm hoping someone may be able to
help.

My father used to be a manager at Le Biftheque (http://www.lebiftheque.com)
about ten years or so ago, when the restaurant was in the states (I think
they are only in Canada now). The restaurant has the most wonderful dessert
I've ever had, called Millefeuille. My father cannot remember the recipe
for the dessert, he used to know it by heart but as he's gotten older he can
no longer remember it. His birthday is coming up and I would love to make
it for him, as it was a family favorite of ours when I was younger.

I remember some things that were in this dessert: it had two layers of
graham crackers (one bottom layer and one on the top), two layers of a cream
or pudding (yellow and white), a top and on top of the graham crackers on
the top there was white icing drizzled with chocolate. It looks a lot like
a Napoleon but this dessert definitely tasted a lot different and it was
much better. I've tried to wing it, not follow a specific recipe and make
it from memory, but I always fail miserably.

If anyone knows how to make this, I would love to have the recipe.

Thanks
Carrie

Oops, instead of just posting to the group I replied to a thread, sorry
about that.

On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in rec.food.cooking:

Quoted message said:

Hi everyone,

This is my first post to the group, and I'm hoping someone may be able
to help.

My father used to be a manager at Le Biftheque
(http://www.lebiftheque.com) about ten years or so ago, when the
restaurant was in the states (I think they are only in Canada now). The
restaurant has the most wonderful dessert I've ever had, called
Millefeuille. My father cannot remember the recipe for the dessert, he
used to know it by heart but as he's gotten older he can no longer
remember it. His birthday is coming up and I would love to make it for
him, as it was a family favorite of ours when I was younger.

I remember some things that were in this dessert: it had two layers of
graham crackers (one bottom layer and one on the top), two layers of a
cream or pudding (yellow and white), a top and on top of the graham
crackers on the top there was white icing drizzled with chocolate. It
looks a lot like a Napoleon but this dessert definitely tasted a lot
different and it was much better. I've tried to wing it, not follow a
specific recipe and make it from memory, but I always fail miserably.

If anyone knows how to make this, I would love to have the recipe.

Thanks
Carrie

This seems to be almost exactly what you are looking for.

"MILLE FEUILLE"
2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
1 box graham crackers
1 pt. heavy whipping cream
6-8 oz. chocolate chips

Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to box
directions. Slowly pour pudding over crackers. Cover pudding with graham
cracker layer. Beat whipping cream, then cover over graham cracker. Melt
chocolate chips, then sprinkle melted chocolate over whipped cream. Chill
1-2 hours before serving.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
rec.food.cooking:

Quoted message said:

Hi everyone,

This is my first post to the group, and I'm hoping someone may be
able
to help.

My father used to be a manager at Le Biftheque
(http://www.lebiftheque.com) about ten years or so ago, when the
restaurant was in the states (I think they are only in Canada now).
The
restaurant has the most wonderful dessert I've ever had, called
Millefeuille. My father cannot remember the recipe for the dessert,
he
used to know it by heart but as he's gotten older he can no longer
remember it. His birthday is coming up and I would love to make it
for
him, as it was a family favorite of ours when I was younger.

I remember some things that were in this dessert: it had two layers
of
graham crackers (one bottom layer and one on the top), two layers of
a
cream or pudding (yellow and white), a top and on top of the graham
crackers on the top there was white icing drizzled with chocolate.
It
looks a lot like a Napoleon but this dessert definitely tasted a lot
different and it was much better. I've tried to wing it, not follow
a
specific recipe and make it from memory, but I always fail miserably.

If anyone knows how to make this, I would love to have the recipe.

Thanks
Carrie

This seems to be almost exactly what you are looking for.

"MILLE FEUILLE"
2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
1 box graham crackers
1 pt. heavy whipping cream
6-8 oz. chocolate chips

Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
box
directions. Slowly pour pudding over crackers. Cover pudding with
graham
cracker layer. Beat whipping cream, then cover over graham cracker.
Melt
chocolate chips, then sprinkle melted chocolate over whipped cream.
Chill
1-2 hours before serving.

MILLE FEUILLE means a thousand leaves and was made with very flaky
pastry (like filo) I have never seen your recipe Wayne

On Sat 13 Aug 2005 01:26:32a, Ophelia wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
rec.food.cooking:

Quoted message said:

Hi everyone,

This is my first post to the group, and I'm hoping someone may be
able to help.

My father used to be a manager at Le Biftheque
(http://www.lebiftheque.com) about ten years or so ago, when the
restaurant was in the states (I think they are only in Canada now).
The
restaurant has the most wonderful dessert I've ever had, called
Millefeuille. My father cannot remember the recipe for the dessert,
he used to know it by heart but as he's gotten older he can no longer
remember it. His birthday is coming up and I would love to make it
for him, as it was a family favorite of ours when I was younger.

I remember some things that were in this dessert: it had two layers
of graham crackers (one bottom layer and one on the top), two layers
of a cream or pudding (yellow and white), a top and on top of the
graham crackers on the top there was white icing drizzled with
chocolate. It
looks a lot like a Napoleon but this dessert definitely tasted a lot
different and it was much better. I've tried to wing it, not follow
a specific recipe and make it from memory, but I always fail
miserably.

If anyone knows how to make this, I would love to have the recipe.

Thanks
Carrie

This seems to be almost exactly what you are looking for.

"MILLE FEUILLE"
2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
1 box graham crackers
1 pt. heavy whipping cream
6-8 oz. chocolate chips

Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
box directions. Slowly pour pudding over crackers. Cover pudding with
graham cracker layer. Beat whipping cream, then cover over graham
cracker. Melt
chocolate chips, then sprinkle melted chocolate over whipped cream.
Chill
1-2 hours before serving.

MILLE FEUILLE means a thousand leaves and was made with very flaky
pastry (like filo) I have never seen your recipe Wayne

You're absolutely right. The recipe I posted was one I had found on the
web, but no personal attrib. available. I've never made it, but it met the
OPs request. I suppose some folks might really like it. I doubt that I
would care for it very much,as I'm not overly fond of graham crackers or
boxed puddings.

I've also seen Mille Feuille made with pre-baked puff pastry. It can be a
lovely dessert with a homemade pastry cream filling.

Cheers!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 13 Aug 2005 01:26:32a, Ophelia wrote in rec.food.cooking:

Quoted message said:

MILLE FEUILLE means a thousand leaves and was made with very flaky
pastry (like filo) I have never seen your recipe Wayne

You're absolutely right. The recipe I posted was one I had found on
the
web, but no personal attrib. available. I've never made it, but it
met the
OPs request. I suppose some folks might really like it. I doubt that
I
would care for it very much,as I'm not overly fond of graham crackers
or
boxed puddings.

I've also seen Mille Feuille made with pre-baked puff pastry. It can
be a
lovely dessert with a homemade pastry cream filling.

It is indeed🙂

Wayne Boatwright wrote on 12 Aug 2005 in rec.food.cooking

Quoted message said:

This seems to be almost exactly what you are looking for.

"MILLE FEUILLE"
2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
1 box graham crackers
1 pt. heavy whipping cream
6-8 oz. chocolate chips

Layer 9x13 Pyrex dish with graham crackers. Cook pudding according
to box directions. Slowly pour pudding over crackers. Cover pudding
with graham cracker layer. Beat whipping cream, then cover over
graham cracker. Melt chocolate chips, then sprinkle melted chocolate
over whipped cream. Chill 1-2 hours before serving.

This is good. But using lemon pudding instead of vanilla is better.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Wayne Boatwright said:

On Sat 13 Aug 2005 01:26:32a, Ophelia wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
rec.food.cooking:

<snip>

Quoted message said:

Quoted message said:

Quoted message said:

> If anyone knows how to make this, I would love to have the recipe.
>
> Thanks
> Carrie

This seems to be almost exactly what you are looking for.

"MILLE FEUILLE"
2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
1 box graham crackers
1 pt. heavy whipping cream
6-8 oz. chocolate chips

Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
box directions. Slowly pour pudding over crackers. Cover pudding with
graham cracker layer. Beat whipping cream, then cover over graham
cracker. Melt
chocolate chips, then sprinkle melted chocolate over whipped cream.
Chill
1-2 hours before serving.

MILLE FEUILLE means a thousand leaves and was made with very flaky
pastry (like filo) I have never seen your recipe Wayne

You're absolutely right. The recipe I posted was one I had found on the
web, but no personal attrib. available. I've never made it, but it met the
OPs request. I suppose some folks might really like it. I doubt that I
would care for it very much,as I'm not overly fond of graham crackers or
boxed puddings.

This is a type of "refrigerator cake" that is/was common in the summer
when I was growing up. During refrigeration the whole thing comes
together. I haven't tried this one, but as I like pudding and graham
crackers, it sounds interesting.

Another refrigerator cake:

Mix together-
1 angel food cake torn into pieces
vanilla pudding
drained fruit cocktail.

Place in a 9x13 sheet pan. Cover with whipped cream. Refrigerate a
couple of hours. The cake will absorb moisture from the pudding and
the whole thing coalesces.

It's very nice in the summer. think that if I made this nowadays,
I'd use pineapple instead of fruit cocktail.

Sue(tm)
Lead me not into temptation... I can find it myself!

On Sat 13 Aug 2005 02:51:34a, Mr Libido Incognito wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote on 12 Aug 2005 in rec.food.cooking

Quoted message said:

This seems to be almost exactly what you are looking for.

"MILLE FEUILLE"
2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
1 box graham crackers
1 pt. heavy whipping cream
6-8 oz. chocolate chips

Layer 9x13 Pyrex dish with graham crackers. Cook pudding according
to box directions. Slowly pour pudding over crackers. Cover pudding
with graham cracker layer. Beat whipping cream, then cover over
graham cracker. Melt chocolate chips, then sprinkle melted chocolate
over whipped cream. Chill 1-2 hours before serving.

This is good. But using lemon pudding instead of vanilla is better.

Yes, I imagine it would be. Reminds me of Lemon Ice Box Pie which I've
always liked. The recipe I posted I don't personally care for, although it
seemed to be what the OP wanted. I don't like graham crackers and vanilla
pudding together.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Sat 13 Aug 2005 04:42:21a, Curly Sue wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Sat 13 Aug 2005 01:26:32a, Ophelia wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
> On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
> rec.food.cooking:

<snip>

Quoted message said:

Quoted message said:

>> If anyone knows how to make this, I would love to have the recipe.
>>
>> Thanks
>> Carrie
>
> This seems to be almost exactly what you are looking for.
>
> "MILLE FEUILLE"
> 2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
> 1 box graham crackers
> 1 pt. heavy whipping cream
> 6-8 oz. chocolate chips
>
> Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
> box directions. Slowly pour pudding over crackers. Cover pudding with
> graham cracker layer. Beat whipping cream, then cover over graham
> cracker. Melt
> chocolate chips, then sprinkle melted chocolate over whipped cream.
> Chill
> 1-2 hours before serving.

MILLE FEUILLE means a thousand leaves and was made with very flaky
pastry (like filo) I have never seen your recipe Wayne

You're absolutely right. The recipe I posted was one I had found on the
web, but no personal attrib. available. I've never made it, but it met
the OPs request. I suppose some folks might really like it. I doubt
that I would care for it very much,as I'm not overly fond of graham
crackers or boxed puddings.

This is a type of "refrigerator cake" that is/was common in the summer
when I was growing up. During refrigeration the whole thing comes
together. I haven't tried this one, but as I like pudding and graham
crackers, it sounds interesting.

Another refrigerator cake:

Mix together-
1 angel food cake torn into pieces
vanilla pudding
drained fruit cocktail.

Place in a 9x13 sheet pan. Cover with whipped cream. Refrigerate a
couple of hours. The cake will absorb moisture from the pudding and
the whole thing coalesces.

It's very nice in the summer. think that if I made this nowadays,
I'd use pineapple instead of fruit cocktail.

Hmm... That sounds sort of like a summer pudding. I love angel food cake.
I bet it would also be good made with fresh berries.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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One time on Usenet said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in
rec.food.cooking:

<snip>

Quoted message said:

Quoted message said:

Quoted message said:

The
restaurant has the most wonderful dessert I've ever had, called
Millefeuille.

<snip>

Quoted message said:

Quoted message said:

Quoted message said:

I remember some things that were in this dessert: it had two layers
of graham crackers (one bottom layer and one on the top), two layers
of a cream or pudding (yellow and white), a top and on top of the
graham crackers on the top there was white icing drizzled with
chocolate. It looks a lot like a Napoleon but this dessert
definitely tasted a lot different and it was much better. I've
tried to wing it, not follow a specific recipe and make it from
memory, but I always fail miserably.

Quoted message said:

Quoted message said:

This seems to be almost exactly what you are looking for.

"MILLE FEUILLE"
2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
1 box graham crackers
1 pt. heavy whipping cream
6-8 oz. chocolate chips

Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to
box directions. Slowly pour pudding over crackers. Cover pudding with
graham cracker layer. Beat whipping cream, then cover over graham cracker.
Melt chocolate chips, then sprinkle melted chocolate over whipped cream.
Chill 1-2 hours before serving.

MILLE FEUILLE means a thousand leaves and was made with very flaky
pastry (like filo) I have never seen your recipe Wayne

That explains why this thread keeps making me think of milfoil:

http://www.boatwashington.org/milfoil.htm

Although Wayne's recipe sure sounds good... :-)

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in rec.food.cooking:

Quoted message said:

Hi everyone,

This is my first post to the group, and I'm hoping someone may be able
to help.

My father used to be a manager at Le Biftheque
(http://www.lebiftheque.com) about ten years or so ago, when the
restaurant was in the states (I think they are only in Canada now). The
restaurant has the most wonderful dessert I've ever had, called
Millefeuille. My father cannot remember the recipe for the dessert, he
used to know it by heart but as he's gotten older he can no longer
remember it. His birthday is coming up and I would love to make it for
him, as it was a family favorite of ours when I was younger.

I remember some things that were in this dessert: it had two layers of
graham crackers (one bottom layer and one on the top), two layers of a
cream or pudding (yellow and white), a top and on top of the graham
crackers on the top there was white icing drizzled with chocolate. It
looks a lot like a Napoleon but this dessert definitely tasted a lot
different and it was much better. I've tried to wing it, not follow a
specific recipe and make it from memory, but I always fail miserably.

If anyone knows how to make this, I would love to have the recipe.

Thanks
Carrie

This seems to be almost exactly what you are looking for.

"MILLE FEUILLE"
2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
1 box graham crackers
1 pt. heavy whipping cream
6-8 oz. chocolate chips

Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to box
directions. Slowly pour pudding over crackers. Cover pudding with graham
cracker layer. Beat whipping cream, then cover over graham cracker. Melt
chocolate chips, then sprinkle melted chocolate over whipped cream. Chill
1-2 hours before serving.

--
Wayne Boatwright *¿*

What a horrible murder of a wonderful pastry! Mille-feuilles are made with
puff pastry.

Mille-feuilles are a type of pastry consisting of two thin sheets of pastry
laid on top of each other like a sandwich with jam and cream spread on the
inside and a thin layer of icing (usually lemon icing) on top.

The word mille-feuille means thousand leaves in French

MoM said:

What a horrible murder of a wonderful pastry! Mille-feuilles are made with
puff pastry.

Mille-feuilles are a type of pastry consisting of two thin sheets of pastry
laid on top of each other like a sandwich with jam and cream spread on the
inside and a thin layer of icing (usually lemon icing) on top.

The word mille-feuille means thousand leaves in French

I hear ya. I can imagine a delightful yet less cloyingly sweet dessert
if made with pastry and pastry cream. Simple and yet elegant.
But my real question is: how do you pronounce that "feuille" part?
Goomba (The French Drop Out)