Oscraps

What's for dinner?

Jeannette

Jeannette

Well-Known Member
CHEERY O
The dily returning guestion. What's for dinner?
We are with 5 people in the house, and it's impossible to cook something everyone likes, so I cook what I like. But I can't really think of what she should eat this weekend.
Any ideas?
And please, easy to make dishes. I'm not that good a cook :) .

Some traditional dishes from your home country would be nice too!
 
faerywings

faerywings

The Loopy-O
CHEERY O
Last night, I made an easy dinner. Chicken BLTs for Gary, Scott, and me. Caitlyn made her fake chicken and bacon. As a side dish I made Jiffy Corn Casserole.

I made homemade falafel a few nights ago. It is time-consuming but worth it! It is also inexpensive for feeding a large family. I use a meat grinder attachment for my stand mixer to grind the chick peas.

Another easy and inexpensive family favorite is Crispy Bean and Cheese Burritos.
And: Garlic Bread Pasta

I use a lot more garlic in that than it calls for.
 
Madi

Madi

Diane
CHEERY O
the best and worst question in this house too!

When I don't ask I get comments for my (bad) choice
when I do ask the answer is usually: I don't know
 
Danesa

Danesa

Danesa
This is one of my faves and so easy to make. To me, it's delicious. I have long-term guests coming (again!) this coming week and this will be my greet meal. haha
Chicken Lombardy
 
faerywings

faerywings

The Loopy-O
CHEERY O
Vicki, that looks good!
Since you are southern, I desperately need a good southern biscuit recipe. I have tried so many of them and they never seem to come out as light and flaky as they should be. I read somewhere that you need a special kind of flour that you can only get in the south, but I have no idea if this is true.
 
Danesa

Danesa

Danesa
Chris. These are delicious and so easy. Under working the dough is key)

1-3/4 c self rising flour. (I use King Arthur’s)
1 c heavy whipping cream

Stir above with fork just until blended
(Depending on the humidity you may need to add a little more cream. It should be sticky) do not over mix!!

Put mix on floured surface and gently shape and fold over twice.
I use small cutter with dough being about 1/4-1/2 inch thickness. Do not twist the cutter as this will seal the edges and will not allow the biscuit to rise and be fluffy as air.

Place on pan (I use a pampered chef stoneware)
Brush tops with melted butter

Place in a preheated 485 degree oven. (Ovens vary so adjust according to how yours cooks but should be high temp. I actually use 490 on mine)

Cook for 8-10 mins. Watch carefully you don’t want bottoms to burn.
 
vickyday

vickyday

Love my O Family!
CHEERY O
Chris,
Pillsbury Grands!!! :bounce::laugh:
Seriously though, my mom was the southern gal and taught me to cook everything but biscuits! But my good friend swears by Hudson Cream flour. Since you don't live in the states you may not be able to get it. (Am I right about you not living in the states?)
Anyway, I would check online to see if you can find it! I'll stick to my Pillsbury Grands! :wink::wink::laugh::laugh:

faerywings said:
Vicki, that looks good!
Since you are southern, I desperately need a good southern biscuit recipe. I have tried so many of them and they never seem to come out as light and flaky as they should be. I read somewhere that you need a special kind of flour that you can only get in the south, but I have no idea if this is true.
Click to expand...
 
vivaartistry

vivaartistry

Well-Known Member
Designer
My daughter has been home the last two weeks and she leaves tomorrow so it's just me, her and my mom so we have been fixing her whatever she has been craving for. Last night, it was Brazilian barbecue steak with garlic risotto and asparagus...and believe it or not, Jiffy cornbread (it doesn't really go but she really wanted it with honey butter). The steak was beef cut at the Brazilian butcher and then rolled in coarse salt. It was so yummy. The cut is an interesting one as it leaves a layer of fat around the steak that kinda melts down when you barbecue it...It's amazing.
 
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