Dinner Thread - 12/26/16 -- 1/1/17 - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Dinner Thread - 12/26/16 -- 1/1/17 (/showthread.php?tid=181078) |
RE: Dinner Thread - 12/26/16 -- 1/1/17 - cjs - 12-29-2016 "Caserecci" Looked at this and I have the same thing only different spelling/name On the label in large letters is - 'Collezione' and below it is - 'casarecce' But, they look the same as what you have. We love the shape. RE: Dinner Thread - 12/26/16 -- 1/1/17 - cjs - 12-29-2016 Clam Linguine with Brussels sprouts and Garlic bread – plain comfort food. Ran across a this recipe for Peanut Butter Bread the other day and I could just smell what it would be like toasted….made a batch today and my goodness, the house smelled so good! After a ‘taste’ test tomorrow’s breakfast will certainly be a slice toasted with cream cheese. BREAD - Peanut Butter Bread Recipe Whisk: 2 cups flour 1 Tbs baking powder ------ Mix: 1/4 cup butter, soft 1/2 cup sugar 1/4 cup brown sugar 1 cup peanut butter (I like chunky) 1 egg 1 tsp vanilla 1 cup milk 1. Stir in flour mix just to incorporate. Spray loaf pan. Bake 350 oven 50 minutes. (Note: mine took 70 minutes at 350° to be done) Nancy's Kitchen newsletter RE: Dinner Thread - 12/26/16 -- 1/1/17 - Gourmet_Mom - 12-29-2016 That's odd...the picture doesn't show up for me. But the description is a pasta I recognize. Maryann, I'd love to see your method for your sauce for the instant pot. Yes! I now get to play! Tonight is leftovers. I had planned to play with my new pot making my country fried steak, but I got home too late. And I'd love to know if any of you have used the searing feature. I only fry the floured meat long enough to give it a crust. Then it gets removed to make gravy. Finally, I add the meat back in and simmer until tender. Advice? Or should I move this question to the instant pot thread? RE: Dinner Thread - 12/26/16 -- 1/1/17 - cjs - 12-29-2016 Maryann and Alina have the most experience with the I.P. I haven't much time to play with it. Why don't you add the Question to that thread so we'll have it all together. RE: Dinner Thread - 12/26/16 -- 1/1/17 - Mare749 - 12-29-2016 Jean, your dinner looks so pretty and appetizing! Daphne, I'll put the recipe for sauce on the IP thread. As for browning in the IP, I have done it and it's fine for browning up stew meat, ground beef, or something that you just want to get started for a soup, stew, chili, or a casserole. But for country fried steak there is nothing like a well seasoned cast iron skillet. I think that you get a better crust when you use a pan that isn't too deep because the moisture can escape. RE: Dinner Thread - 12/26/16 -- 1/1/17 - cjs - 12-30-2016 Thanks Maryann. Now I have leftovers for a frittata. RE: Dinner Thread - 12/26/16 -- 1/1/17 - cjs - 12-30-2016 T.G.I.F. Dinner - 12/30/16?? What's on the menu for today?? I had a can of Mandarin oranges left from Maryann's fruit salad, so I think we'll have a Chinese Chicken salad today and use them up. It's hard to stay out of the peanut butter bread - even had a slice for dessert last night. RE: Dinner Thread - 12/26/16 -- 1/1/17 - Mare749 - 12-30-2016 I'm having a hard time with that one, Jean. I love peanut butter, but I want it on top of my bread, not in it. I think we are going to have some kind of fish/seafood tonight. Have to see what looks good when I get to the store. RE: Dinner Thread - 12/26/16 -- 1/1/17 - cjs - 12-30-2016 Had no problem not having the p.butter on top this a.m. It was delicious! RE: Dinner Thread - 12/26/16 -- 1/1/17 - Trixxee - 12-30-2016 Rotissieried boneless leg of lamb, roasted carrots/fennel/potatoes/red onion wedges and tzatziki sauce. |