What do you have for dinner that is unusual-please, something besides breakfast food?!
some---& some--? (My son likes green beans & pepperjack)
Also, this is CHEAP so if you concoct one that you don't like, throw it away & make a new one.
Answers: Once in a while, I set up a little "load your own" baked potato bar. I put out anything & everything that's in the fridge...we all just load up whatever we want & it's kind of fun. Think outside the box...why cheddar & broccoli?...Why not
some---& some--? (My son likes green beans & pepperjack)
Also, this is CHEAP so if you concoct one that you don't like, throw it away & make a new one.
OK.... doughnuts.
.
I have cheeseburger pie, it's delicious! :)
CHEESEBURGER PIE
1 1/4 lb. ground chuck
Salt and pepper
Garlic powder
1 1/2 c. grated sharp cheese
4 eggs
2 c. milk
1 1/4 c. Bisquick
Brown and chop chuck. Put meat in 9 x 9 pan, layer over with cheese. Beat eggs, milk, and Bisquick. Beat until smooth. Pour over meat and cheese. Bake 40-50 minutes until brown or test with knife comes out clean.
I am Asian so, I do have a different diet. Some typical things that I would eat are rice, veggies, and meat.
Why would anyone eat breakfast food for dinner? Duuuuuhhhhhh!!!!!!!
im indian. so i have different food for dinner. rice n curries with vegetables. spicy food with yogurt
eggs...scramble, or western omelet, fried, boiled, i can eat any time of the day..
Chicken Satay is nice.
6 Chicken breast halves
- boned, skinned -- and cut
- into 1/2" wide strips
-----MARINADE-----
1 Tablespoon Light brown sugar
1 Tablespoon Curry powder
2 Tablespoons Crunchy peanut butter
1/2 Cup Soy sauce
1/2 Cup Freshly squeezed lime juice
2 Garlic cloves -- minced
Crushed dried chile peppers
----------------------------PEANUT SAUCE--------------------------------
2/3 c Crunchy peanut butter 1 1/2 c Coconut milk, unsweetened 1/4 c Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown sugar) 1 ts Fresh ginger root, grated 4 Garlic cloves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs.
To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.
Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pur?e briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.
Prepare moderate-hot charcoal coals or preheat a broiler.
Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.
I don't like to cook, so I usually don't. If for some reason we don't have the time to go out and dine, then this is what I make: a cup of uncooked rice, cook it and add it to a large can of soup. Usually I use chicken./mushroom kind but any flavor will do. It is cheap, quick, easy and filling.
rotel cheese dip with chips and beer
I spread potato chip on a baking sheet and top with shredded cheese (whatever kinds I currently have) chopped tomatoes, black olives, scallions, jalapenos, and whatever else sounds interesting. I put it under the broiler until the cheese is melted and eat with a dip made from sour cream mixed with taco seasoning.
Mozzarella and salad maybe or (red) onions and sardines & fresh tomato OR... veggi broth and pastina or semolina.
My Sunday Favorite Tuscan Rabbit
tuscan tomato sauce
1/4 cup olive oil
1 1/3 cups onions, minced
3/4 cup carrots, peeled and minced
3/4 cup celery, minced
1/4 cup Italian parsley, minced
2 garlic cloves, minced
1 tablespoon fresh basil, minced (or 1 t. dried, crumbled)
42 ounces canned Italian plum tomatoes, half the liquid drained
rabbit
2 (3 lb) rabbits
2 cups dry white wine
6 bay leaves
3 garlic cloves, minced
2 inches fresh rosemary sprigs (or 1/4 t. dried, crumbled)
1/8 teaspoon fresh ground pepper
1 pinch ground cloves
3 tablespoons olive oil
10 ounces pancetta, finely chopped
For Sauce.
Heat oil in heavy 4-quart nonaluminum saucepan over medium heat.
Add onion,carrot,celery and parsley and brown, stirring frequently, about 8 minutes.
Add garlic and basil and cook 15 seconds.
Mix in tomatoes.
Reduce heat and simmer until reduced and thick,stirring occasionally, about 30 minutes.
Can be prepared 3 days ahead and refrigerated.
For Rabbit.
Remove long loin piece on each side of backbone by cutting between meat and bone with sharp knife.
Halve each loin crosswise;cut off remaining meat from bones.
Put rabbit meat in large bowl; mix in wine,bay leaves,garlic, rosemary, pepper and cloves.
Marinate at least 5 hours at cool room temperature or overnight in refrigerator, turning occasionally.
Remove rabbit from marinade and pat dry;reserve marinade.
Heat oil in nonaluminum heavy large skillet over medium heat.
Add pancetta and brown, stirring frequently.
Remove, using a slotted spoon.
Add rabbit loins to skillet and sear on all sides; do not brown.
Cool and refrigerate.
Brown remaining rabbit meat over medium heat in batches(do not crowd).
Transfer to heavy 5-quart saucepan, using a slotted spoon.
Pour off all but 3 tablespoonfuls fat from skillet.
Add pancetta to skillet and stir over medium heat 2 minutes;pour in marinade.
Simmer until reduced to thick syrup, scraping up any browned bits, about 25 minutes.
Pour over rabbit meat (keep loin refrigerated).
Stir in tomato sauce;cover partially and simmer gently until rabbit meat is tender, about 25 minutes;cool.
Refrigerate tomato mixture overnight(can be prepared 2 days ahead).
Bring tomato mixture to a simmer;stir in loin pieces and simmer until tender, stirring frequently, about 20 minutes.
Discard bay leaves and fresh rosemary.
Transfer rabbit mixture to platter.
Serve immediately with polenta or pasta.