Dinner Saturday night

TammyM said:

On Sat, 31 Mar 2007 16:57:02 +0200, ravenlynne <[email hidden]>

Quoted message said:

What are you all making?

I'm doing Jagerschnitzel with roasted potatoes and salad.

Jagerschnitzel (allrecipes.com)

Oh my god. I love jagerschnitzel. I was watching Alton last night
and he claims that chicken fried steak is a culinary descendant of
rahmschnitzel. Yeah, I can see how that might be. That was an
interesting show, by the way: chicken fried steak, country fried
steak and swiss steak.

But mmmmmmmm! Jagerschnitzel! Thanks for the idear :-)

TammyM

It was the first time I made it and Mr. Raven swooned. Even my two year
old ate it. It's true guy food. Fried meat and roasted potatoes,
covered in gravy.

ravenlynne said:

What are you all making?

I'm doing Jagerschnitzel with roasted potatoes and salad.

Jagerschnitzel (allrecipes.com)

I'm making "fake" fajitas. Yes, I know, only a true fajita is made with
skirt steak, but since I can't eat beef, I'm going to use shrimp, fresh
garlic, a little butter, green pepper, yellow pepper, red pepper and sweet
onion. I'll toss in a ton of Badia Fajita Seasoning, and stuff the mix into
a warm flour tortilla. Here it also stops going authentic. I'll add
cheese, lettuce, sour cream and taco sauce. Yeah, it's a glorified taco,
but I'm looking forward to it, anyway. It's not stir-fry! Hubby is in the
process of BBQ'ing up a bone in pork loin, so he'll have smoked pork
"fajitas" with pablanos and jalepenos added.

See how much Asian I eat? This is a typical dish strainer.
http://i5.tinypic.com/30ayu0k.jpg

Bring on the pseudo Mexican! Yeah. I'm happy! :~)

kili

On Sat, 31 Mar 2007 16:57:02 +0200, ravenlynne <[email hidden]>

Quoted message said:

What are you all making?

I'm doing Jagerschnitzel with roasted potatoes and salad.

Jagerschnitzel (allrecipes.com)

Oh my god. I love jagerschnitzel. I was watching Alton last night
and he claims that chicken fried steak is a culinary descendant of
rahmschnitzel. Yeah, I can see how that might be. That was an
interesting show, by the way: chicken fried steak, country fried
steak and swiss steak.

But mmmmmmmm! Jagerschnitzel! Thanks for the idear :-)

TammyM

ravenlynne said:

What are you all making?

I'm doing Jagerschnitzel with roasted potatoes and salad.

Jagerschnitzel (allrecipes.com)

INGREDIENTS
1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1 1/2 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream

DIRECTIONS
In a shallow dish, mix together the bread crumbs and flour. Season
with salt and pepper. Place the egg in a separate dish. Heat oil in a
large skillet over medium-high heat. Dip pork steaks in egg, then
coat with the bread crumb mixture. Fry in the hot oil until browned
on both sides and cooked through, about 5 minutes per side.
Remove the pork to a platter and keep warm. Add onion and mushrooms to
the skillet and cook until lightly browned. Pour in water and dissolve
the bouillon cube. Simmer for about 20 minutes. Stir together the
cornstarch and sour cream; stir into the skillet. Cook over low heat
until thickened but do not boil. Spoon over the pork cutlets and serve
immediately.

Sounds good! I don't know but I'll bet mine has something to do with fresh
mozzarella! <wink>

Jill

ravenlynne said:

What are you all making?

I'm doing Jagerschnitzel with roasted potatoes and salad.

Jagerschnitzel (allrecipes.com)

That sounds great, and I haven't had Jagerschnitzel for a long time.
Here in south-central Texas it's made with beef, but I like the pork
idea. Tonight is spoken for, but I have everything I need to make it
tomorrow with fresh mushrooms and some drained fresh yogurt instead of
sour cream. Thanks for the reminder, Ravenlynne!

David

kilikini said:

Yeah, it's a glorified taco,
but I'm looking forward to it, anyway

It's not just any taco, girlie, it's a *soft* taco. You're making me
hungry. I'd add some avocado too. In a pinch, frozen guacomole from
the grocery store would do.

--
See return address to reply by email

Omelet said:

Sounds delicious, thanks for the recipe!

I got conned into working 2 twelve hour shifts this weekend.

It's leftovers. <G>
--
Peace, Om

I hope that means you get to build up some comp time.

David

On Sat, 31 Mar 2007 16:57:02 +0200, ravenlynne <[email hidden]>

Quoted message said:

What are you all making?

I'm doing Jagerschnitzel with roasted potatoes and salad.

Jagerschnitzel (allrecipes.com)

I sent this on to my niece, who is married to a chicken fried steak
love'n Texan.

Our dinner last night was pan grilled/fried.... I never know what to
call it if it's not done on a "grill" pan.... new york steak (rare),
baked potatoes and steamed broccoli. Not very imaginative, but
delicious all the same.

Method for cooking steak:

Heat one cast iron pan to the smoke point
Remember to turn on the fan
Dot a piece of decent meat with pieces of butter
Drop in hot pan, sear/blacken on both sides, take out

Cut into stips and serve.

--
See return address to reply by email

In article <[email hidden]>,

ravenlynne said:

What are you all making?

I'm doing Jagerschnitzel with roasted potatoes and salad.

Jagerschnitzel (allrecipes.com)

INGREDIENTS
1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1 1/2 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream

DIRECTIONS
In a shallow dish, mix together the bread crumbs and flour. Season with
salt and pepper. Place the egg in a separate dish. Heat oil in a large
skillet over medium-high heat. Dip pork steaks in egg, then coat with
the bread crumb mixture. Fry in the hot oil until browned on both sides
and cooked through, about 5 minutes per side.
Remove the pork to a platter and keep warm. Add onion and mushrooms to
the skillet and cook until lightly browned. Pour in water and dissolve
the bouillon cube. Simmer for about 20 minutes. Stir together the
cornstarch and sour cream; stir into the skillet. Cook over low heat
until thickened but do not boil. Spoon over the pork cutlets and serve
immediately.

Sounds delicious, thanks for the recipe!

I got conned into working 2 twelve hour shifts this weekend.

It's leftovers. <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

said...

Quoted message said:

kilikini said:

Yeah, it's a glorified taco,
but I'm looking forward to it, anyway

It's not just any taco, girlie, it's a *soft* taco. You're making me
hungry. I'd add some avocado too. In a pinch, frozen guacomole from
the grocery store would do.

Sorry, did I heard somebody say TACO!!??

<VBG>

Andy

dtwright37 said:

Omelet said:

Sounds delicious, thanks for the recipe!

I got conned into working 2 twelve hour shifts this weekend.

It's leftovers. <G>
--
Peace, Om

I hope that means you get to build up some comp time.

David

I worked an extra 9 hours last night and while I don't earn comp time, I
do get paid $10/hour more for the bother of picking up an extra shift.
Plus got the weekend diff ($5/hour) on top of that. I had been shopping
for new (obfood) flatware at Macy's yesterday so doing an extra shift
allowed me to splurge guilt free.Picked up Reed and Barton's Regent
Scroll service for 12.

dtwright37 said:

Omelet said:

Sounds delicious, thanks for the recipe!

I got conned into working 2 twelve hour shifts this weekend.

It's leftovers. <G>
--
Peace, Om

I hope that means you get to build up some comp time.

David

Comp time hell! Extra bling in the paycheck time!

sf said:

kilikini said:

Yeah, it's a glorified taco,
but I'm looking forward to it, anyway

It's not just any taco, girlie, it's a *soft* taco. You're making me
hungry. I'd add some avocado too. In a pinch, frozen guacomole from
the grocery store would do.

Yeah, I don't have any avocado, I have to go with what I have. Onions,
peppers, cheese, sour cream and salsa. Works for me!

kili

On Sat, 31 Mar 2007 17:04:29 -0400, Goomba38 <[email hidden]>

Quoted message said:

I had been shopping
for new (obfood) flatware at Macy's yesterday so doing an extra shift
allowed me to splurge guilt free.Picked up Reed and Barton's Regent
Scroll service for 12.

Nice! Did you get it at the sale price of $99?

http://tinylink.com/?wauvTk9FSm

--
See return address to reply by email

ravenlynne said:

What are you all making?

I'm doing Jagerschnitzel with roasted potatoes and salad.

Jagerschnitzel (allrecipes.com)

Mmmmmm sounds good. It sounds a lot better than the Jagerschnitzel I had in
Germany. We were in the walled city of Rothenburg ob der Tauber, which is
pretty touristy. Of three trips to germany it was the only disappointing
meal I ever had. It was more like a hamburger with a mushroom gravy. Yours
sounds much easier.

Saturday is the one night of the week when we are stuck in a rut. During
the summer we have BBQed hamburgers and when we have to cook inside I do
Buffalo wings.... with beer.

sf said:

On Sat, 31 Mar 2007 17:04:29 -0400, Goomba38 <[email hidden]>

Quoted message said:

I had been shopping
for new (obfood) flatware at Macy's yesterday so doing an extra shift
allowed me to splurge guilt free.Picked up Reed and Barton's Regent
Scroll service for 12.

Nice! Did you get it at the sale price of $99?

http://tinylink.com/?wauvTk9FSm

Nooooooooooo. I got it for the $119. Is that price perhaps the mail
order price? I'll have to look into it.

What I really like about this new set is the larger continental sizing,
which I always try to buy. My last set was a great set of flatware by
Cambridge with a small shell/scallop design on it and was an almost
identical match to my silverware pattern. I had to be careful after
large holiday dinners that I didn't mix up which was silver and which
was not as they looked so alike. I wouldn't have needed to purchase more
if I wasn't somehow losing pieces? I'd wonder that they went to "sock
heaven" with all the odd socks that come out of the dryer without
mates....I wonder if sometimes the kids aren't accidentally throwing
them in the trash when they scrape their plate off into the trash? Where
else could they be disappearing to?!?! I was down to 6 dinner forks on
that set and had to use another set to fill in the gaps at times.

I find Macy's kitchen/housewares department often has wonderful prices
and many times find heavily discounted odds and ends. I picked up a
robins egg blue enameled colander for 5.99, and a large cutting board
for 9.99 (first discounted, then rec'd an additional 40% off lowest
price) and they made nice finds for a group of 3 young men I know who
are setting up their house.

Andy said:

said...

Quoted message said:

kilikini said:

Yeah, it's a glorified taco,
but I'm looking forward to it, anyway

It's not just any taco, girlie, it's a *soft* taco. You're making
me hungry. I'd add some avocado too. In a pinch, frozen guacomole
from the grocery store would do.

Sorry, did I heard somebody say TACO!!??

<VBG>

Andy

You're bad! LOL

kili

kilikini said:

ravenlynne said:

What are you all making?

Quoted message said:

I'm doing Jagerschnitzel with roasted potatoes and salad.

Quoted message said:

Jagerschnitzel (allrecipes.com)

I'm making "fake" fajitas. Yes, I know, only a true fajita is made with
skirt steak, but since I can't eat beef, I'm going to use shrimp, fresh
garlic, a little butter, green pepper, yellow pepper, red pepper and sweet
onion. I'll toss in a ton of Badia Fajita Seasoning, and stuff the mix into
a warm flour tortilla. Here it also stops going authentic. I'll add
cheese, lettuce, sour cream and taco sauce. Yeah, it's a glorified taco,
but I'm looking forward to it, anyway. It's not stir-fry! Hubby is in the
process of BBQ'ing up a bone in pork loin, so he'll have smoked pork
"fajitas" with pablanos and jalepenos added.

See how much Asian I eat? This is a typical dish strainer.http://i5.tinypic.com/30ayu0k.jpg

Bring on the pseudo Mexican! Yeah. I'm happy! :~)

kili

I"ll bet tofu would be fine also (if you don't have shrimp). I
typically order veggie fajitas simply because I like vegetables more
than the meat/fish/tofu.

Quoted message said:

ravenlynne wrote:

Quoted message said:

Quoted message said:

What are you all making?

I had rib eye steak marinating in garlic, teriyaki sauce, s & p. Made a
caesar salad and had a baked potato in the oven.

Had snacks; then the caesar salad ; the baked potato with butter & sour
cream; some PC chocolate which was on sale at superstore.

Never did get to the steak!

e.