What should I make?!


Question: I am making cornbread and chili for dinner. What else should I make? I'm especially interested in what you think I should make for dinner. Peach cobbler, bread pudding, etc????


Answers: I am making cornbread and chili for dinner. What else should I make? I'm especially interested in what you think I should make for dinner. Peach cobbler, bread pudding, etc????

Well i think u should make peach cobbler to go with it and some sweet tea or lemonade would be the topper.
Good Luck

Peach or Apple Cobbler, definitely. That's a good cowboy meal!

Mmmm Peach Cobbler!

But seriously...you HAVE TO HAVE honey butter with your corn bread...it is a Must have!

how about this in keeping with the tex mex meal
Mexican Chocolate Soufflé Cake
Chile powder, espresso powder and cinnamon spice up this chocolate soufflé cake.
I N G R E D I E N T S
Vegetable cooking spray
2 ounces bittersweet chocolate, coarsely chopped
1/4 cup plain nonfat yogurt
1 tablespoon pure vanilla extract
2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
1/2 teaspoon ancho powder
1/2 teaspoon ground canela (cinnamon)
1 tablespoon unsweetened cocoa powder
1 tablespoon all-purpose flour
4 large egg whites
1/2 cup granulated sugar
1/2 teaspoon confectioners' sugar

I N S T R U C T I O N S
Preheat the oven to 375°. Lightly coat a 4-cup soufflé dish with cooking spray. In a small bowl set over a pan of simmering water, stir the chocolate until melted; alternatively, melt the chocolate in a microwave oven. Let cool to tepid.

In a small bowl, combine the yogurt, vanilla, espresso, ancho powder and cinnamon. In another bowl, stir together the cocoa and flour.

In a large bowl, beat the egg whites until they form soft peaks. Gradually beat in the granulated sugar until stiff peaks form. Using a rubber spatula, lightly fold in the melted chocolate. Fold in the yogurt mixture and then the dry ingredients just until combined. Scrape the batter into the prepared dish. Bake in the lower third of the oven for about 30 minutes, or until the top is just set and moist crumbs cling to a toothpick inserted in the center. Dust with confectioners' sugar and serve.

I made a peach crumble on Sunday, served warm with cream. Delicious.





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