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Thread: What's For Dinner?

  1. #10651
    Couponess BC Gal's Avatar
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    Last night was chicken with asparagus and potato wedges. I bought lasagna sheets on sale, so I'll have to make that sometime soon, but I keep forgetting to get cottage cheese and spinach. Maybe I'll try making it without that stuff; I really don't think I make a very good lasagna anyways. Any fave lasagna recipes to share?
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    Mastermind Natalka's Avatar
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    BC Gal, I've never used sheets to make lasagne... I know I've seen some TV chefs use them, though.
    I'm not a great lasagne maker.... and the only recipe I ever used was the one on the Catelli box.

    Tonight we're BBQing M&M teriyaki sirloins and potatoes, a few salads to go with.
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    Holodomor (genocide, forced starvation)
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  3. #10653
    Smart Canuck alicia's Avatar
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    I make lasagne from the recipe on the back of the Healthy Harvest Cateli box, and honestly I have never had more compliments than with that recipe.
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  4. #10654
    Modern Martha janetta's Avatar
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    Quote Originally Posted by hollyquaiscer View Post
    OMG I would just die for a stockpile of duckfat!!!!! Have you ever tried to make french fries using only duck fat.......to die for, obiously it's something you only treat yourself to a few times a year, but OMG!!!!! The first time I ever tried this was in a restaraunt in NYC and I thought I died and went to heaven. Now, I covent my duck fat for this exact recipe.
    Yes! I've never made them, as I avoid frying anything at home...but I've had some in NYC :D I save the fat in the freezer to use year round. Duck fat roasted potatoes are on the menu soon! LIQUID GOLD!! Apparently you can buy duck fat at the butcher...never done it though. I wonder how much it costs!
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  5. #10655
    Sith Lady and Cool Kid Darth Penguin's Avatar
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    mussels in white beer sauce with fries and baguette


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  6. #10656
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    stir fry with kale, zucchini and onions with soy and lemon sauce over brown rice

  7. #10657
    one jar at the time 2010ontest's Avatar
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    mesclun, beet salad with ras el hanout spices,
    hummous with garlic flower and cumin put on daylili flower (hemerocalle),
    goat cheese made with garlic flower, babaganouj,
    kalamata olive and daisy bud pickle.

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    Liberty of one finish where liberty of the other one start

  8. #10658
    Smart Canuck alicia's Avatar
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    ^^^ take out the olives and I'd have that devoured in minutes.
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  9. #10659
    Smart Canuck
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    Quote Originally Posted by 2010ontest View Post
    mesclun, beet salad with ras el hanout spices,
    hummous with garlic flower and cumin put on daylili flower (hemerocalle),
    goat cheese made with garlic flower, babaganouj,
    kalamata olive and daisy bud pickle.

    Name:  DSCN7986.jpg
Views: 97
Size:  35.3 KB
    Ohh, so pretty, but what really caught my eye was the garlic scapes in the background. I got some today at the Farmer's Market and can't wait until I have them tomorrow.
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  10. #10660
    Junior Canuck kashkoush's Avatar
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    2010ontest this is piece of art ! i would just look at it and feel full
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  11. #10661
    Mastermind Natalka's Avatar
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    2010ontest - amazing food porn!
    I'm sure it tastes as awesome as it looks!
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    Holodomor (genocide, forced starvation)
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  12. #10662
    Everything is Awesome! :D
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    Awesome eats, everyone!





    Hope everyone's enjoying the Canada Day Weekend so far!



    HelloHello! - Hope everyone's doing Awesome!!! :D

  13. #10663
    one jar at the time 2010ontest's Avatar
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    Quote Originally Posted by cookcrazy204 View Post
    Ohh, so pretty, but what really caught my eye was the garlic scapes in the background. I got some today at the Farmer's Market and can't wait until I have them tomorrow.
    My farmer was having the garlic scapes (this what I called garlic flower) since two week and this is over now for him.
    I have done and freeze some pesto and plan to do some labneh with it this week.
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    Liberty of one finish where liberty of the other one start

  14. #10664
    no more door to door! :) walkonby's Avatar
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    Quote Originally Posted by BC Gal View Post
    Last night was chicken with asparagus and potato wedges. I bought lasagna sheets on sale, so I'll have to make that sometime soon, but I keep forgetting to get cottage cheese and spinach. Maybe I'll try making it without that stuff; I really don't think I make a very good lasagna anyways. Any fave lasagna recipes to share?
    I have done lasagna the traditional ways many times, and like you I used to put cottage cheese in, along with the mozzarella, and grated Parmesan. Once DD had a friend that doesn't like the Tomato sauce, so we made her a special individual loaf pan using the Alfredo white sauce, and thin slice chix breast for the meat, she loved it!
    I no longer use ground beef, only ground chix or turkey. Of course I sprinkle the Italian seasonings in too, and NOW that I have discovered how delicious fresh dill is I use it on DD and my diet lasagna ( not a recipe satisfying enough for most people)
    I have in the past made ones using no meat at all, but instead layers of spinach, thin sliced mushrooms, zucchini, (yellow and green), the cheeses ( mozz , Parm ) and because I like the Oven Ready noodles, I do have to make sure that each layer has plenty of whichever sauce I use poured liberally over each layer.
    I grew tired of boiling and fussing with the limp cooked noodles, Oven Ready now all the way for me.
    Last edited by walkonby; Sun, Jul 1st, 2012 at 08:46 AM.
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  15. #10665
    Smart Canuck
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    Quote Originally Posted by janetta View Post
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    Roasted duck with a peach and cherry cognac sauce, served with a side of rosemary garlic potatoes and brussels sprouts.
    It took a bit of prepping an babying, but the final results were worth it. I just love a nice crispy skin!
    Plus, I now have a good amount of duck fat in the freezer. :D
    Oh looks so yummy. I have a duck in the freezer that I got for FREE. I want to cook it NOW after seeing this, but maybe a wee bit hot right now. On the subject of duck fat, yes you can buy it in specialty shops ($$$$ - but haven't looked in a while). Deep frying fries would be pricey as you would need at least a couple of inches of that liquid gold. But this reminded me that I have some duck fat (also free from a friend) that I'm going to use today on some roasted potatoes.

    And on the subject of free. I roasted a chicken a few weeks ago that I got free from a friend b/c she read on the label that it may contain giblets, so that freaked her out. LOL I enjoyed it (it was one of those big chickens that are often hard to find) with mashed potatoes, gravy, leftover dressing from Christmas and a veg. (forget what). And now I have the carcass for some lovely stock.

    I love my friends.
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