What's for Dinner??



N

Nexis

Guest
Tonight, we're having a USDA Prime rib roast, served with a cous cous pilaf,
asparagus, and this potato dish where you slice them super thin and layer
them in a baking pan drizzled with olive oil (I add in rosemary and thyme)
and put them in the oven with the roast until they're brown and crisp.
Dessert is Mom's Trifle.

Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
Pancakes, topped with berries and whipped cream, sausage links, bacon,
scrambled eggs, and orange-pineapple juice.
For Dinner, I'm making Alton Brown's City Ham (from the Ham I Am episode,
it's the one with the gingersnaps) because my husband requested it. I'm also
roasting some Cornish Game Hens, and making dressing to go with those.
Mashed yukon golds, green beans, corn, salad, and gravy too. During the day,
we'll be snacking on pate, crackers, assorted cheeses, several varieties of
olives, and cornichons.

What's on your plates?

kimberly
 
In article <J6krf.3636$nj1.1159@fed1read07>, "Nexis" <[email protected]>
wrote:

> Tonight, we're having a USDA Prime rib roast, served with a cous cous pilaf,
> asparagus, and this potato dish where you slice them super thin and layer
> them in a baking pan drizzled with olive oil (I add in rosemary and thyme)
> and put them in the oven with the roast until they're brown and crisp.
> Dessert is Mom's Trifle.
>
> Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
> Pancakes, topped with berries and whipped cream, sausage links, bacon,
> scrambled eggs, and orange-pineapple juice.
> For Dinner, I'm making Alton Brown's City Ham (from the Ham I Am episode,
> it's the one with the gingersnaps) because my husband requested it. I'm also
> roasting some Cornish Game Hens, and making dressing to go with those.
> Mashed yukon golds, green beans, corn, salad, and gravy too. During the day,
> we'll be snacking on pate, crackers, assorted cheeses, several varieties of
> olives, and cornichons.
>
> What's on your plates?
>
> kimberly

Tonight (by popular demand) I'm making Singapore chile crab. Tomorrow
will be slightly more Euro-centric--duck à l'orange, latkes (hey, it's
Hanukkah, too), cranberry-orange relish, fennel on the side, and key
lime pie. SO's mom and her aide may join us, but I am doubtful.

Happy holiday in the kitchen!
Cindy

--
C.J. Fuller

Delete the obvious to email me
 
Nexis wrote:
> Tonight, we're having a USDA Prime rib roast, served with a cous cous pilaf,
> asparagus, and this potato dish where you slice them super thin and layer
> them in a baking pan drizzled with olive oil (I add in rosemary and thyme)
> and put them in the oven with the roast until they're brown and crisp.
> Dessert is Mom's Trifle.
>
> Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
> Pancakes, topped with berries and whipped cream, sausage links, bacon,
> scrambled eggs, and orange-pineapple juice.
> For Dinner, I'm making Alton Brown's City Ham (from the Ham I Am episode,
> it's the one with the gingersnaps) because my husband requested it. I'm also
> roasting some Cornish Game Hens, and making dressing to go with those.
> Mashed yukon golds, green beans, corn, salad, and gravy too. During the day,
> we'll be snacking on pate, crackers, assorted cheeses, several varieties of
> olives, and cornichons.
>
> What's on your plates?
>
> kimberly
>
>

leftover bouillabaisse and cheese on bread.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!
 
Kimberly wrote:

> Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
> Pancakes, topped with berries and whipped cream, sausage links, bacon,
> scrambled eggs, and orange-pineapple juice.

Egg Nog Puff Pancakes? Is this your recipe? I found it at
http://66.102.7.104/search?q=cache:...um.pl?read=32096+"eggnog+puff+pancakes"&hl=en

Eggnog Puff Pancakes

6 large eggs
1 1/3 cups dairy eggnog
1 cup all-purpose flour
3/4 teaspoon freshly ground nutmeg
1 stick unsalted butter
1/2 cup sliced almonds
1 tablespoon sugar
Syrup

Preheat the oven to 425 degrees and set the oven rack at the lower middle
level. Mix the eggs in a large mixing bowl with an electric mixer. Add the
eggnog, flour and nutmeg and mix until well-blended, but do not
overmix --batter will be lumpy.

Place the butter in a 9-by-13-inch glass baking dish and put the dish in the
oven until the butter is melted and sizzling -- do not let it brown! Remove
from oven and immediately pour the batter into the baking dish.

Sprinkle the batter with the almonds and sugar. Return the pan to the oven
and bake for 15 to 20 minutes, or until puffed and browned. Serve
immediately with syrup. Serves 6.



> For Dinner, I'm making Alton Brown's City Ham (from the Ham I Am episode,
> it's the one with the gingersnaps) because my husband requested it. I'm
> also roasting some Cornish Game Hens, and making dressing to go with
> those. Mashed yukon golds, green beans, corn, salad, and gravy too. During
> the day, we'll be snacking on pate, crackers, assorted cheeses, several
> varieties of olives, and cornichons.
>
> What's on your plates?

Due to my work schedule and that of my girlfriend, I won't be celebrating
Christmas until Tuesday. Here's what I'll be making for the two of us (and I
thank the wonderful and convivial chat line participants for their inspired
menu suggestions):


Cream of Chestnut Soup with Arugula (BIG hit at Thanksgiving)

Moosewood "Blue Moon" Salad -- essentially, a Waldorf salad with blue
cheese,
walnuts, and pears

Sauerbraten
Spaetzle (this is a first for me; wish me luck!)
Glazed Carrots
Glazed Pearl Onions
Sautéed Cabbage

Mincemeat Pie
Sachertorte

I'll be serving a Gewurztraminer with dinner and a selection of coffee/tea
drinks with dessert.


Tonight at work I'll have an olive loaf sandwich and some leftover garbanzo
bean soup. I might make a scaled-down version of Egg Nog Puff Pancakes
before going to work tomorrow; I've got all the ingredients. I haven't yet
decided what I'm going to be eating tomorrow night. Maybe a spinach salad
with Satsuma mandarin sections, red onion rings, black olives, and bacon
(because I have *those* ingredients also).

Bob
 
On 24 Dec 2005 18:08:02 -0600, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>Moosewood "Blue Moon" Salad -- essentially, a Waldorf salad with blue
>cheese,
>walnuts, and pears

Oh, this sounds good! I have all the ingredients...maybe I should
make this instead of the salad I had been thinking about. My
Moosewood cookbook is packed up though....

I was going to make a Green Bean, Caramelized Red Onion and Blue
Cheese Salad, from one of the Williams-Sonoma books.

Christine
 
On 24 Dec 2005 18:08:02 -0600, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>Tonight at work I'll have an olive loaf sandwich and some leftover garbanzo
>bean soup.

I am taking a roasted chicken to work tonight..we are having a mini
potluck. One of my Filipino coworkers is bringing lumpia, and Pancit.
Christine
 
On Sat, 24 Dec 2005 14:40:29 -0800, "Nexis" <[email protected]> wrote:

> Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
> Pancakes, topped with berries and whipped cream, sausage links, bacon,
> scrambled eggs, and orange-pineapple juice.

Okay, I'm going to need that pancake recipe. Boy, am I going to need
that recipe. Please post that recipe, Kimberly! :)

Merry Christmas,
Carol
 
On 24 Dec 2005 18:08:02 -0600, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

> Kimberly wrote:
>
> > Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
> > Pancakes, topped with berries and whipped cream, sausage links, bacon,
> > scrambled eggs, and orange-pineapple juice.
>
> Egg Nog Puff Pancakes? Is this your recipe? I found it at
> http://66.102.7.104/search?q=cache:...um.pl?read=32096+"eggnog+puff+pancakes"&hl=en
>
> Eggnog Puff Pancakes

Bless your pea-pickin' heart, Mr. Terwilliger!

Carol
 
Christine wrote:

>> Moosewood "Blue Moon" Salad -- essentially, a Waldorf salad with blue
>> cheese, walnuts, and pears
>
> Oh, this sounds good! I have all the ingredients...maybe I should
> make this instead of the salad I had been thinking about. My
> Moosewood cookbook is packed up though....

D'oh! I didn't read this until I got to work, or I could have posted the
full recipe. I typed it into my computer years and years ago. I remember
it's got apples, pears, mayo, bleu cheese, walnuts, and celery. But I'm sure
it's got other stuff (lemon juice, almost certainly), and I don't remember
it all. Maybe somebody else here can provide that recipe?

Bob
 
On 24 Dec 2005 20:05:04 -0600, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>D'oh! I didn't read this until I got to work, or I could have posted the
>full recipe. I typed it into my computer years and years ago.

Post it when you get home.. ;)
I am working tonight too..

Christine
 
In article <J6krf.3636$nj1.1159@fed1read07>, "Nexis" <[email protected]>
wrote:

> Tonight, we're having a USDA Prime rib roast, served with a cous cous pilaf,
> asparagus, and this potato dish where you slice them super thin and layer
> them in a baking pan drizzled with olive oil (I add in rosemary and thyme)
> and put them in the oven with the roast until they're brown and crisp.
> Dessert is Mom's Trifle.
>
> Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
> Pancakes, topped with berries and whipped cream, sausage links, bacon,
> scrambled eggs, and orange-pineapple juice.
> For Dinner, I'm making Alton Brown's City Ham (from the Ham I Am episode,
> it's the one with the gingersnaps) because my husband requested it. I'm also
> roasting some Cornish Game Hens, and making dressing to go with those.
> Mashed yukon golds, green beans, corn, salad, and gravy too. During the day,
> we'll be snacking on pate, crackers, assorted cheeses, several varieties of
> olives, and cornichons.
>
> What's on your plates?
>
> kimberly

Spaghetti with Italian sausage from Brianno's and meatballs by Simek's.
:). Green salad - with tomatoes, sweet peppers, tomatoes, red onion.
Brianno's bread with their Basil Vinaigrette for dunking. The last
bottle of beaujolais nouveau. (There were only two). But it was in my
glass, not on my plate.

Pigmeat about to come out of the freezer for the grinding for the
tourtieres. O joy. Gotta get this done in an hour because that's when
we leave for church.
--
http://www.jamlady.eboard.com, updated 12-22-05
 
> What's on your plates?
>
> kimberly
>
Wow everything sounds wonderful, but it's "what's in your BOWL" at my house.
We've all come down with some nasty flu and our Christmas present to our
family is we're staying home. It was very sad to cancel all Christmas
travel and visiting, but honestly none of us have the energy. We'll stay
home and recoup and celebrate with our families later next week. So, that
brings me to what the doctor recommended ... Chicken soup. It's actually
the only thing that sounds good and goes down good right now. I made
another huge pot tonight. I had a pound of boneless chicken thighs and took
off from there. I browned them in olive oil. Removed to platter. Added
one large chopped onion and an equal amount of chopped celery. Sautéed for
a while. Added equal amount of chopped carrots and 4 minced cloves of onion
and continued to sauté. Added thyme and a little salt. Then added 16 cups
of water and threw the chicken back in. I simmered it for about 30 minutes.
After tasting it I added some chicken bouillon and one pound of mini bow tie
pasta. Simmered 8 minutes and we were in heaven. The warm soup felt good
and tasted good.

Lynne
 
We had pizza, which will pale in comparison to the meal we'll have
tomorrow.

Merry Christmas!
Chuck Kopsho
Oceanside, California
 
On Sat 24 Dec 2005 03:40:29p, Thus Spake Zarathustra, or was it Nexis?

Yours sounds lovely!

> What's on your plates?

We've been nibbling our way through the afternoon and evening. We've had
cold boiled shrimp and crab, cheeses, ham and biscuits, Chex Mix, and candies
and cookies. Seems like we've actually eaten more than a meal. <g>

Tomorrow we're going out for Christmas dinner which will most likely be prime
rib, althugh there is a nice selection of other entrees on the menu.


--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.
 
"Wayne Boatwright" <[email protected]> wrote

> We've had
> cold boiled shrimp and crab, cheeses, ham and biscuits, Chex Mix, and
> candies
> and cookies. Seems like we've actually eaten more than a meal. <g>

Isn't that the best? I love appetizers for dinner.

Wondering, do you peel the shrimp before you boil them or after?
I'm inclined to after. I don't want to serve them with the shells
on.

nancy
 
"Wayne Boatwright" <[email protected]> wrote

> On Sat 24 Dec 2005 09:42:03p, Thus Spake Zarathustra, or was it Nancy
> Young?

>> Wondering, do you peel the shrimp before you boil them or after?
>> I'm inclined to after. I don't want to serve them with the shells
>> on.
>
> I peel all the shrimp after they've been cooked and chilled. I think the
> flavor is better. But I'm with you...I won't serve them in the shells.

Thanks! nancy
 
On Sat 24 Dec 2005 09:42:03p, Thus Spake Zarathustra, or was it Nancy
Young?

>
> "Wayne Boatwright" <[email protected]> wrote
>
>> We've had
>> cold boiled shrimp and crab, cheeses, ham and biscuits, Chex Mix, and
>> candies and cookies. Seems like we've actually eaten more than a
>> meal. <g>
>
> Isn't that the best? I love appetizers for dinner.

Yes, it's been a great day. No stress, and plenty of goodies to eat.

> Wondering, do you peel the shrimp before you boil them or after?
> I'm inclined to after. I don't want to serve them with the shells
> on.

I peel all the shrimp after they've been cooked and chilled. I think the
flavor is better. But I'm with you...I won't serve them in the shells.

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.
 
Lynne wrote:

> Wow everything sounds wonderful, but it's "what's in your BOWL" at my
> house.

Bob Marley fan?

Bob
 
"Nexis" <[email protected]> wrote in message
news:J6krf.3636$nj1.1159@fed1read07...
> Tonight, we're having a USDA Prime rib roast, served with a cous cous
> pilaf, asparagus, and this potato dish where you slice them super thin and
> layer them in a baking pan drizzled with olive oil (I add in rosemary and
> thyme) and put them in the oven with the roast until they're brown and
> crisp. Dessert is Mom's Trifle.
>
> Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
> Pancakes, topped with berries and whipped cream, sausage links, bacon,
> scrambled eggs, and orange-pineapple juice.
> For Dinner, I'm making Alton Brown's City Ham (from the Ham I Am episode,
> it's the one with the gingersnaps) because my husband requested it. I'm
> also roasting some Cornish Game Hens, and making dressing to go with
> those. Mashed yukon golds, green beans, corn, salad, and gravy too. During
> the day, we'll be snacking on pate, crackers, assorted cheeses, several
> varieties of olives, and cornichons.
>
> What's on your plates?
>
> kimberly
>Would you please post the recipe for the Egg Nog Puff Pancakes? Sounds
>delicious! Joy
 
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