Dinner? Help me decide, please

jmcquown wrote on 29 Jan 2006 in rec.food.cooking

Quoted message said:

Dinner tonight? I'm torn. I have angel-hair pasta. I have a can of
crab meat (tuna sized can, not the type you have to refrigerate) and a
can of small shrimp. I could make a white sauce and add some grated
cheese, the crab and shrimp to make a seafood "alfredo" of sorts
(let's don't start about there is no such thing, or seafood with
cheese sucks, okay?). I've got tons of herbs & spices and that
granualted garlic from Penzey's. I don't have any Parmesan, but I
*do* have Asiago, which is a firm grating cheese similar to Parm.

*or*

I have a jar of plain Prego tomato sauce. (I know, I know, but
tomatoes aren't in season and I don't have any canned diced tomatoes
or canned tomato sauce.) I also don't have any Italian sausage or
ground beef, which isn't really a problem. If I go this route it will
just be pasta with tomato sauce (jazzed up with some herbs, garlic,
etc.) and maybe some Asiago grated on top.

And the only bread I have is a nice dense sourdough which, while very
nice toasted, doesn't make for great garlic bread. Okay, I don't have
to have garlic bread. Just buttered toasted bread would be fine.

Given the *specific ingredients* I've listed, which would you prepare?
I'm not in the mood to drive to the store to pick up other stuff.
But I am also in one of those moods where I can flip-flop about a meal
at a moments notice, which is why I can't decide which to prepare.
Either one will net me leftovers for the next few days, which is a
good thing 🙂

Jill

crab cakes and a baked tater.

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

Quoted message said:

Given the *specific ingredients* I've listed, which would you prepare?

Jill, I get the impression that you've already decided what you're
having for dinner... the seafood alfredo on angel hair.
How do I know this? Re-read your post. 🙂 kev

"kevnbro" wrote

Quoted message said:

Quoted message said:

Given the *specific ingredients* I've listed, which would you prepare?

Jill, I get the impression that you've already decided what you're
having for dinner... the seafood alfredo on angel hair.
How do I know this? Re-read your post. 🙂 kev

Yes - fix the alfredo!! One of my favorite dishes at our seafood restaurant
of choice has crab, shrimp and scallops in an alfredo sauce, over linguini.
It's great. I'd make it at home but DH says he doesn't like pasta (ha - but
eats spaghetti and macaroni and cheese). I think I'll make it one of our
standard "I'll have this and you fix that" meals.

Dora

Mr Libido Incognito said:

jmcquown wrote on 29 Jan 2006 in rec.food.cooking

Quoted message said:

Dinner tonight? I'm torn.

Given the *specific ingredients* I've listed, which would you
prepare?

Jill

crab cakes and a baked tater.

You nut! I don't have any potatoes! I could do crab cakes (I have two cans
of the crab meat) and a steamed veggie - I have frozen broccoli florets,
frozen baby leaf spinach, frozen brussels sprouts and frozen sliced yellow
squash. Or I could change gears completely and make salmon cakes.

Now you've gone and given me more things to decide about! LOL

Jill

jmcquown said:

small shrimp. I could make a white sauce and add some grated cheese, the
crab and shrimp to make a seafood "alfredo" of sorts (let's don't start
about there is no such thing, or seafood with cheese sucks, okay?). I've
got tons of herbs & spices and that granualted garlic from Penzey's. I
don't have any Parmesan, but I *do* have Asiago, which is a firm grating
cheese similar to Parm.

I'm definitely voting for something with the pasta, seafood and
asiago. I love asiago with strong seafood flavors.
You could also toss the shrimp in the Prego and have it with pasta and
asiago. Yum. I don't think you can go wrong!

Stacia

jmcquown said:

Quoted message said:

crab cakes and a baked tater.

You nut! I don't have any potatoes! I could do crab cakes (I have two cans
of the crab meat) and a steamed veggie - I have frozen broccoli florets,
frozen baby leaf spinach, frozen brussels sprouts and frozen sliced yellow
squash. Or I could change gears completely and make salmon cakes.

Now you've gone and given me more things to decide about! LOL

Yep... croquettes appeal to me too. Otherwise, the pasta - tomato
sauce thing.

--

Practice safe eating. Always use condiments.

sf said:

jmcquown said:

Quoted message said:

crab cakes and a baked tater.

You nut! I don't have any potatoes! I could do crab cakes (I have
two cans of the crab meat) and a steamed veggie - I have frozen
broccoli florets, frozen baby leaf spinach, frozen brussels sprouts
and frozen sliced yellow squash. Or I could change gears
completely and make salmon cakes.

Now you've gone and given me more things to decide about! LOL

Yep... croquettes appeal to me too. Otherwise, the pasta - tomato
sauce thing.

But I don't have one of those nifty cast iron fish-shaped molds like Boli
has for his salmon croquettes 🙂 I'll just have to stick with forming it
into patties if I go this route.

Jill

jmcquown said:

But I don't have one of those nifty cast iron fish-shaped molds like Boli
has for his salmon croquettes 🙂 I'll just have to stick with forming it
into patties if I go this route.

Personally, I like shaping them into cones with my hands. Go for it!
--

Practice safe eating. Always use condiments.

sf said:

jmcquown said:

I'll just have to stick with forming it into patties if I go this route.

Personally, I like shaping them into cones with my hands.

Oh boy, me too! 😉

Sheldon

Glitter Ninja said:

jmcquown said:

small shrimp. I could make a white sauce and add some grated cheese, the
crab and shrimp to make a seafood "alfredo" of sorts (let's don't start
about there is no such thing, or seafood with cheese sucks, okay?). I've
got tons of herbs & spices and that granualted garlic from Penzey's. I
don't have any Parmesan, but I *do* have Asiago, which is a firm grating
cheese similar to Parm.

I'm definitely voting for something with the pasta, seafood and
asiago. I love asiago with strong seafood flavors.
You could also toss the shrimp in the Prego and have it with pasta and
asiago. Yum. I don't think you can go wrong!

Not me... I'd do it a la my linguini with clam sauce, white....
puhlenty garlic, olive earl, dry white, parsley, red pepper flakes...
no stinkin' cream, NO stinkin' chiz!

Sheldon

"jmcquown" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Dinner tonight? I'm torn. I have angel-hair pasta. I have a can of
crab meat (tuna sized can, not the type you have to refrigerate) and a
can of small shrimp. I could make a white sauce and add some grated
cheese, the crab and shrimp to make a seafood "alfredo" of sorts
(let's don't start about there is no such thing, or seafood with
cheese sucks, okay?). I've got tons of herbs & spices and that
granualted garlic from Penzey's. I don't have any Parmesan, but I
*do* have Asiago, which is a firm grating cheese similar to Parm.

*or*

I have a jar of plain Prego tomato sauce. (I know, I know, but
tomatoes aren't in season and I don't have any canned diced tomatoes
or canned tomato sauce.) I also don't have any Italian sausage or
ground beef, which isn't really a problem. If I go this route it will
just be pasta with tomato sauce (jazzed up with some herbs, garlic,
etc.) and maybe some Asiago grated on top.

And the only bread I have is a nice dense sourdough which, while very
nice toasted, doesn't make for great garlic bread. Okay, I don't have
to have garlic bread. Just buttered toasted bread would be fine.

Given the *specific ingredients* I've listed, which would you prepare?
I'm not in the mood to drive to the store to pick up other stuff.
But I am also in one of those moods where I can flip-flop about a meal
at a moments notice, which is why I can't decide which to prepare.
Either one will net me leftovers for the next few days, which is a
good thing 🙂

Jill

I would do the seafood alfredo thingy. I'd also make an herbed butter for
the toasted bread. If you have any soup or salad makings serve it with.

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

Jill said:

Dinner tonight? I'm torn. I have angel-hair pasta. I have a can of crab
meat (tuna sized can, not the type you have to refrigerate) and a can of
small shrimp. I could make a white sauce and add some grated cheese, the
crab and shrimp to make a seafood "alfredo" of sorts (let's don't start
about there is no such thing, or seafood with cheese sucks, okay?). I've
got tons of herbs & spices and that granualted garlic from Penzey's. I
don't have any Parmesan, but I *do* have Asiago, which is a firm grating
cheese similar to Parm.

*or*

I have a jar of plain Prego tomato sauce. (I know, I know, but tomatoes
aren't in season and I don't have any canned diced tomatoes or canned
tomato sauce.) I also don't have any Italian sausage or ground beef,
which isn't really a problem. If I go this route it will just be pasta
with tomato sauce (jazzed up with some herbs, garlic, etc.) and maybe some
Asiago grated on top.

And the only bread I have is a nice dense sourdough which, while very nice
toasted, doesn't make for great garlic bread. Okay, I don't have to have
garlic bread. Just buttered toasted bread would be fine.

Given the *specific ingredients* I've listed, which would you prepare?
I'm not in the mood to drive to the store to pick up other stuff. But I
am also in one of those moods where I can flip-flop about a meal at a
moments notice, which is why I can't decide which to prepare. Either one
will net me leftovers for the next few days, which is a good thing 🙂

I'd use the sourdough to make bruschetta with shrimp and tarragon, then have
the angel-hair pasta with jazzed-up Prego and cheese.

Bob

Sheldon said:

Glitter Ninja said:

jmcquown said:

small shrimp. I could make a white sauce and add some grated
cheese, the crab and shrimp to make a seafood "alfredo" of sorts
(let's don't start about there is no such thing, or seafood with
cheese sucks, okay?). I've got tons of herbs & spices and that
granualted garlic from Penzey's. I don't have any Parmesan, but I
*do* have Asiago, which is a firm grating cheese similar to Parm.

I'm definitely voting for something with the pasta, seafood and
asiago. I love asiago with strong seafood flavors.
You could also toss the shrimp in the Prego and have it with pasta
and asiago. Yum. I don't think you can go wrong!

Not me... I'd do it a la my linguini with clam sauce, white....
puhlenty garlic, olive earl, dry white, parsley, red pepper flakes...
no stinkin' cream, NO stinkin' chiz!

Sheldon

Of course I knew you'd say no cream or cheese with crab meat, which is why I
requested in my original post to forget about making such comments! I
didn't have clam sauce nor clams nor linguini. Nor dry white. If I had,
I'd probably have made linguini with clam sauce.

As it was, I had angel hair pasta, crab meat, various herbs, granulated
garlic and Asiago cheese. And I must say, it turned out quite nicely!

You may go order your "Dego" linguini now <WINK>

Jill

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

Quoted message said:

Dinner tonight? I'm torn. I have angel-hair pasta. I have a can of crab
meat (tuna sized can, not the type you have to refrigerate) and a can of
small shrimp. I could make a white sauce and add some grated cheese, the
crab and shrimp to make a seafood "alfredo" of sorts (let's don't start
about there is no such thing, or seafood with cheese sucks, okay?). I've
got tons of herbs & spices and that granualted garlic from Penzey's. I
don't have any Parmesan, but I *do* have Asiago, which is a firm grating
cheese similar to Parm.

*or*

I have a jar of plain Prego tomato sauce. (I know, I know, but tomatoes
aren't in season and I don't have any canned diced tomatoes or canned
tomato
sauce.) I also don't have any Italian sausage or ground beef, which isn't
really a problem. If I go this route it will just be pasta with tomato
sauce (jazzed up with some herbs, garlic, etc.) and maybe some Asiago
grated
on top.

And the only bread I have is a nice dense sourdough which, while very nice
toasted, doesn't make for great garlic bread. Okay, I don't have to have
garlic bread. Just buttered toasted bread would be fine.

Given the *specific ingredients* I've listed, which would you prepare?
I'm
not in the mood to drive to the store to pick up other stuff. But I am
also
in one of those moods where I can flip-flop about a meal at a moments
notice, which is why I can't decide which to prepare. Either one will net
me leftovers for the next few days, which is a good thing 🙂

Jill

I would definitely go with the red sauce, mostly because I don't care for
really thin pasta with cream sauce. I like substantial pasta for such a rich
sauce.
The tomato sauce with alot of asiago, that would be my choice. And if you
like, you can add the shrimp🙂

kimberly