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Dinner Thread - 12/26/16 -- 1/1/17 - Printable Version

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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 -
and below it is -

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.
[Image: dec%2029%20008_zpswzwrrjsn.jpg]

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  Rolleyes tomorrow’s breakfast will certainly be a slice toasted with cream cheese.
[Image: Dec%2029%20PeanutButter%20Bread_zpsmdtiqevx.jpg] 
BREAD - Peanut Butter Bread Recipe
2 cups flour
1 Tbs baking powder
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. Smile

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. Big Grin

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! Smile

[Image: dec202920002_zpsx4gjoujq.jpg]

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.