What's for Dinner? - Page 22

alphabassettgrrl · 01-26-2009, 09:26 PM

Dinner tonight: broiled mahi-mahi, noodles with butter and mizithra cheese, and asparagus with bacon. I'm reasonably proud of myself.

Morrigoon · 01-26-2009, 11:00 PM

Chicken Cordon Bleu, and buttered garlic noodles.

(Nothing fancy, the chicken is frozen and just needs to be popped in the oven, we worked harder on the noodles)

Betty · 01-27-2009, 07:23 AM

GD - the sauce was a hit! About 45 minutes into cooking my daughter started bugging me to taste the sauce. She then begged me for the next 2 hours to serve it. Even leftovers which I'm not sure if I'll use as spaghetti sauce or not. Seems like I might be able to just throw in some chili powder and kidney beans and call it chili.

Thumbs up.

Ghoulish Delight · 01-27-2009, 12:22 PM

Phew. I was just coming back here to warn you that I forgot an ingredient. Sugar! With that much tomato, some sugar is usually a good idea to cut the acidity a bit. But I guess the sugar in the can of tomato sauce probably served that purpose well enough.

Good call on the chilli.

I'm eating the rest of the leftovers right now for lunch (just that sauce).

Betty · 01-27-2009, 01:58 PM

Funny you would say that GD. I did add sugar and some extra garlic as well. I just figured your brand of stuff was sweeter then mine.

Ghoulish Delight · 01-27-2009, 02:13 PM

Nice catch. And I also realized I gave the garlic in terms of table spoons. I'm a convert to the jarred crushed garlic, I rarely think in cloves anymore. A Tblsp of that stuff is about 5 cloves or so. And I probably put more in than that, but not everyone likes garlic as much as me.

ETA: In case you couldn't tell, I don't do much actual measuring when I cook.

Andrew · 01-27-2009, 02:14 PM

Quote:

Originally Posted by Ghoulish Delight

not everyone likes garlic as much as me.

Perhaps you're trying to ward off vampires in addition to zombies?

alphabassettgrrl · 01-27-2009, 03:09 PM

Quote:

Originally Posted by Ghoulish Delight

I'm a convert to the jarred crushed garlic, I rarely think in cloves anymore. A Tblsp of that stuff is about 5 cloves or so. And I probably put more in than that, but not everyone likes garlic as much as me.

Tons of garlic and no measuring? That's how I cook, too!

Betty · 02-16-2009, 10:42 AM

Dinner last night was 50/50 chicken manicotti.

I took a few chicken breasts - boneless skinless uncooked and put them in the food processor and zipped them a bit. Then added a bunch of parm. cheese, mozzerella, garlic salt, italian seasoning and pepper. Whirled that around until it was mixed then stuffed it into uncooked manicotti shells.

In a 9x13 pan I put a little spaghetti sauce on one side and alfredo on the other. Put the stuffed shells in a a little water... maybe a little less then 1/4 cup. Then top with more sauces so you have 1/2 tray red and 1/2 tray white. Then lots more cheese on top. cover with foil and bake at 350 for an hour or so. Then remove the foil and cook more until it's bubbly and melty and yummy looking.

I like to have one of each.

I make this same recipe a few different ways -by cooking the noodles first - by using chicken tenders and string cheese just shoved in them...

All good - but this was the easiest method so far. And delish too!

cirquelover · 02-16-2009, 02:34 PM

That sounds delish! You don't cook the noodles first and it still works, fascinating! I don't use manicotti shells anymore because they were always such a pain to stuff and not tear.

01-26-2009, 09:26 PM	#211
alphabassettgrrl Senior Member Join Date: Jan 2005 Posts: 4,978	Dinner tonight: broiled mahi-mahi, noodles with butter and mizithra cheese, and asparagus with bacon. I'm reasonably proud of myself. __________________ Why cycling? Anything [sport] that had to do with a ball, I wasn't very good at. -Lance Armstrong
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01-26-2009, 11:00 PM	#212
Morrigoon I throw stones at houses Join Date: Jan 2005 Location: Location: Location Posts: 9,534	Chicken Cordon Bleu, and buttered garlic noodles. (Nothing fancy, the chicken is frozen and just needs to be popped in the oven, we worked harder on the noodles) __________________ http://bash.org/?top "It is useless for sheep to pass a resolution in favor of vegetarianism while wolves remain of a different opinion." -- William Randolph Inge
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01-27-2009, 07:23 AM	#213
Betty Kicking up my heels! Join Date: Jan 2005 Location: The Silver State Posts: 3,783	GD - the sauce was a hit! About 45 minutes into cooking my daughter started bugging me to taste the sauce. She then begged me for the next 2 hours to serve it. Even leftovers which I'm not sure if I'll use as spaghetti sauce or not. Seems like I might be able to just throw in some chili powder and kidney beans and call it chili. Thumbs up. __________________ Nee Stell Thue
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01-27-2009, 12:22 PM	#214
Ghoulish Delight I Floop the Pig Join Date: Jan 2005 Location: Alternative Swankstyle Posts: 19,348	Phew. I was just coming back here to warn you that I forgot an ingredient. Sugar! With that much tomato, some sugar is usually a good idea to cut the acidity a bit. But I guess the sugar in the can of tomato sauce probably served that purpose well enough. Good call on the chilli. I'm eating the rest of the leftovers right now for lunch (just that sauce). __________________ 'He who receives an idea from me, receives instruction himself without lessening mine; as he who lights his taper at mine, receives light without darkening me.' -TJ
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01-27-2009, 01:58 PM	#215
Betty Kicking up my heels! Join Date: Jan 2005 Location: The Silver State Posts: 3,783	Funny you would say that GD. I did add sugar and some extra garlic as well. I just figured your brand of stuff was sweeter then mine. __________________ Nee Stell Thue
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01-27-2009, 02:13 PM	#216
Ghoulish Delight I Floop the Pig Join Date: Jan 2005 Location: Alternative Swankstyle Posts: 19,348	Nice catch. And I also realized I gave the garlic in terms of table spoons. I'm a convert to the jarred crushed garlic, I rarely think in cloves anymore. A Tblsp of that stuff is about 5 cloves or so. And I probably put more in than that, but not everyone likes garlic as much as me. ETA: In case you couldn't tell, I don't do much actual measuring when I cook. __________________ 'He who receives an idea from me, receives instruction himself without lessening mine; as he who lights his taper at mine, receives light without darkening me.' -TJ
	Submit to Quotes

02-16-2009, 10:42 AM	#219
Betty Kicking up my heels! Join Date: Jan 2005 Location: The Silver State Posts: 3,783	Dinner last night was 50/50 chicken manicotti. I took a few chicken breasts - boneless skinless uncooked and put them in the food processor and zipped them a bit. Then added a bunch of parm. cheese, mozzerella, garlic salt, italian seasoning and pepper. Whirled that around until it was mixed then stuffed it into uncooked manicotti shells. In a 9x13 pan I put a little spaghetti sauce on one side and alfredo on the other. Put the stuffed shells in a a little water... maybe a little less then 1/4 cup. Then top with more sauces so you have 1/2 tray red and 1/2 tray white. Then lots more cheese on top. cover with foil and bake at 350 for an hour or so. Then remove the foil and cook more until it's bubbly and melty and yummy looking. I like to have one of each. I make this same recipe a few different ways -by cooking the noodles first - by using chicken tenders and string cheese just shoved in them... All good - but this was the easiest method so far. And delish too! __________________ Nee Stell Thue
	Submit to Quotes

02-16-2009, 02:34 PM	#220
cirquelover Cruising around in my automobile... Join Date: Jan 2005 Location: Oregon Posts: 2,617	That sounds delish! You don't cook the noodles first and it still works, fascinating! I don't use manicotti shells anymore because they were always such a pain to stuff and not tear.
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