What's for dinner?

YouTube · Post by **Menolly** » Sun May 20, 2007 11:31 pm

:::shudder:::

We will have to agree to disagree. Cold meatloaf sandwiches, nuh-uh. No way...

But then, if I told you may favorite Passover quick lunch, your reaction would probably be just as severe...

Post by **balon!** » Sun May 20, 2007 11:51 pm

What is it?

YouTube · Post by **Menolly** » Mon May 21, 2007 12:23 am

Balon wrote:What is it?

OK...you asked for it...

Take a sheet of egg matzah.
Spread Temp-tee cream cheese on it.
Take a piece of jarred gefilte fish and slice it 1/4" thick.
Put that on the matzah.
With a heavy hand, dollop ground white horseradish on top of the fish.
Enjoy!!!

Post by **balon!** » Mon May 21, 2007 12:28 am

I gotta say, it doesnt sound all that bad!

YouTube · Post by **Menolly** » Mon May 21, 2007 12:51 am

Well, since I asked off board, I already know the answer. But, for the benefit of everyone else reading along I'll ask again...

Have you ever had gefilte fish? I know very few non-Jews/non-Eastern European descent people who will eat it at all...

Post by **balon!** » Mon May 21, 2007 12:53 am

I haven't but I'm always willing to try anything once.

YouTube · Post by **Menolly** » Mon May 21, 2007 1:02 am

Good answer!!

Post by **Worm of Despite** » Mon May 21, 2007 4:47 am

Menolly wrote:LF, Western Sizzlin left this area of Florida years ago. Is it a buffet now, like Ryan's, or still where you order the steak but can then get the really good salad bar?

Yeah, you basically get in line, order at the front, and they bring the meal to you. Still has a salad bar, though it's little better than our Ryan's, as far as quality and choice.

The dessert bar is several notches below Ryan's, as it only offers the ice cream machine, whereas Ryan's has a variety of cakes and even butter pecan yogurt for us non-sugar folk.

On the plus side, Sizzlin's steaks trump Ryan's. Plus, they have whole sweet potatoes--my favorite side with a steak. I generally find Ryan's sweet potatoes lacking (if and when they ever serve them).

YouTube · Post by **Menolly** » Mon May 21, 2007 10:44 am

Lord Foul wrote:
Menolly wrote:LF, Western Sizzlin left this area of Florida years ago. Is it a buffet now, like Ryan's, or still where you order the steak but can then get the really good salad bar?
Yeah, you basically get in line, order at the front, and they bring the meal to you. Still has a salad bar, though it's little better than our Ryan's, as far as quality and choice.

This sounds to be as I remember it (I was a waitress at one when I came here to Gator Town the very first time, back in 1980).

Lord Foul wrote:[The dessert bar is several notches below Ryan's, as it only offers the ice cream machine, whereas Ryan's has a variety of cakes and even butter pecan yogurt for us non-sugar folk.

:::sigh:::

Yeah, this sounds the same as well. We lost our Ryan's about two years ago, and it's been replaced with two buffets of about the same quality, Morrison's Buffet and Whistle Stop. But neither offers the cake and pie quality as Ryan's did.

Lord Foul wrote:[On the plus side, Sizzlin's steaks trump Ryan's.

There was no comparison. For the price, Sizzlin's steak were terrific. Not aged, but that was OK as long as you knew that. Ryan's was were you went if you wanted quantity, not necessarily quality (except in desserts).

Lord Foul wrote:[Plus, they have whole sweet potatoes--my favorite side with a steak. I generally find Ryan's sweet potatoes lacking (if and when they ever serve them).

:::nodding:::

Ryan's sweet potatoes strike me as being steamed, even though they are roasted in foil. I generally don't roast potatoes in foil, as the steam tends to affect the texture, and I love a crispy skin...

YouTube · Post by **Menolly** » Mon May 21, 2007 9:14 pm

I went into the freezer today, and am defrosting 1 lb. of ground pork, 2 pounds of ground beef, and 10 Johnsonville Italian sausages. I'll use the beef and pork to make 20 quarts of my home made pasta sauce, then I'll use some of that over spaghetti with the sausages cooked in the Showtime.

The rest of the sauce will be packaged in quart size freezer bags and frozen for future meals. I'll probably use some to make up a couple of lasagnas to freeze.

:::especially so my guys will have something ready made while I'm at ElohimFest in a couple of weeks:::

Post by **Cameraman Jenn** » Thu May 24, 2007 2:17 am

Grilled salmon with dill caper sauce and steamed green beans and leftover pasta salad from the weekend.

Post by **stonemaybe** » Fri May 25, 2007 10:26 am

Tonight, finally, Jenn's Stroganoff recipe!

YouTube · Post by **Menolly** » Fri May 25, 2007 12:59 pm

Ooo...

LMK how it turns out!!

Post by **stonemaybe** » Fri May 25, 2007 5:56 pm

LMK how it turns out!!

It was lovely but OMG how rich!!!!???????

I normally cook light stuff. I'm not used to meals like that! Probably having it tonight was a bad idea, as in a few hours I've got a three hour coach journey, couple of hour wait then a three hour flight. Oops!

Post by **Cameraman Jenn** » Fri May 25, 2007 6:03 pm

YAY! Glad you liked it!

YouTube · Post by **Menolly** » Fri May 25, 2007 7:11 pm

Tonight I'm making a recipe of my Dad's, a one dish meal I call Chicken and Grains. It's the recipe I used to compete in the Manischewitz Cook-Off last fall. Yum...

Post by **Cameraman Jenn** » Fri May 25, 2007 7:19 pm

Recipe? Where is that recipe, Woman?

YouTube · Post by **Menolly** » Fri May 25, 2007 7:22 pm

Uhm...

Are you a fan of lots of onion and garlic?

Post by **Cameraman Jenn** » Fri May 25, 2007 7:23 pm

You have read the strog recipe right?

YouTube · Post by **Menolly** » Fri May 25, 2007 7:54 pm

True 'nuff.

OK. Keep in mind, this is a recipe I grew up with making by the "little of this, little of that" method. I wrote it up in recipe format to enter the cook-off, but when it was selected as a semi-finalist, and I had to prepare it exactly at the competition, it didn't come out quite right, and I did not go to the finals.

So, I'll write it up again, not necessarily in precise measurements OK?

Chicken and Grains

olive oil cooking spray (I put extra light olive oil into a Misto, and spray my pans with that. Who needs propellants from aerosols?)
2 lbs. carrots, peeled and sliced thinly on the oblique
1 bulb fresh garlic (that's the entire head of 15 to 20 cloves), minced fine
1 lb. raw white rice
1 lb. raw pearled barley
1 lb. medium size pasta shells, uncooked
2 envelopes dry onion soup mix, divided
8 chcken leg quarters, split into leg and thigh (you can use chicken breasts, but we're dark meat eaters here)
1/3 to 1/2 lb. fresh white button muhrooms, sliced thin
1/2 cup dry white wine
~2 quarts room temperature chicken stock (I prefer homemade)

Put oven rack in the center position of oven.
Preheat oven to 400ºF.

Prepare the bottom of a large broiler pan by lining with aluminum foil and spraying or rubbing with a light costing of olive oil. Put away the slotted top of the broiler pan.
Layer the sliced carrots over the entire bottom of the pan so it is completely covered, sightly overlapping the slices.
Sprinkle the minced garlic over the carrots so they are evenly covered by the garlic.
Cover the carrots and garlic with the rice, using your clean hands to spread it out and cover the carrots and garlic evenly.
Do the same with the barley over the rice.
Open one envelope of dry onion soup mix, pour it into a small bowl, and toss with fingers to mix the dried onion flakes and bouillon powder evenly. Sprinkle half of the soup mix over the barley.
Layer the pasta shells over the barley and soup mix, spreading it out the same way as you did the rice and barley.
Sprinkle the remaining open envelope of dry onion soup mix over the pasta shells.
Arrange the chicken on top of the pasta shells. I put four drumsticks diagonally in the corners of the pan, with the bone end facing into the middle of the pan. Then, the shorter end of the pan gets two thighs, and the longer end alternates thigh, leg, thigh, from one corner drumstick to the other. The two leftover drumsticks are arranged in the middle of the pan.
Place a few mushroom slices on each piece of chicken, enough to make them look pretty.
Open the second envelope of dry onion soup mix, dispurse it with fingers as before, and sprinkle over the chicken and mushrooms.
In between the chicken pieces, pour in the wine and the chicken stock, until you can just see the top of the liquids coming up between the pasta shells and over the barley.
At this point, your food is either just even with the top of the pan, or slightly above it. Cover tightly with aluminum foil that is sprayed or rubbed with a thin layer of olive oil (that non-stick foil should work too).
Place broile pan on center rack, close door, and turn oven down to 375ºF.
Bake for 90 minutes to two hours, depending on if the chicken is fully cooked and/or the rice is tender. (If using white meat, it may take less time, especially if using boneless/skinless breasts)
Remove from oven and allow to sit covered for ten minutes.

That's it!

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What's for dinner?