What's For Dinner?

[KelJo]

..burgers with the works & home fries

[cath007]

Chinese Beef Fondue with fresh bread and ceasar salad and diet pepsi

[Thatdone]

Going to fry up some left over ham and mashed potatoes then over easy eggs and toast. Breakfast for dinner

[padyofurniture]

Spaghetti

[sweetmomma]

Beef roast, brussel sprouts with cheese, mashed potatoes, Chapman's White Chocolate Snowflake ice cream cones.

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[Angela273]

Oven baked chicken thighs, Dole Chop Chop Salad, French bread with balsamic vinegar and olive oil dipping sauce.

[Purdee]

did a lot of driving around today so no time to fix dinner, picked up a family sized ceasar salad and a bbq rotisserie chicken from RCSS

[TudorChick]

i made lasagna with a caesar salad and garlic bread.

[akajw]

Last night we had the Tia Rosa Taco Kit to try compliments of Shopper Army! Very good!

[rock lobster]

Yes, that's right I'll be cooking by Magnetic Flux this evening.

Cooking by Magnetic Flux!
Yep.

Don't know if you've tried this yet but it works great!

Induction cooking: heats a cooking vessel by magnetic induction, instead of by thermal conduction from a flame, or an electrical heating element. Because inductive heating directly heats the vessel, very rapid increases in temperature can be achieved.
In an induction cooktop ("induction hob" or "induction stove"), a coil of copper wire is placed under the cooking pot and an alternating electric current is passed through it. The resulting oscillating magnetic field induces a magnetic flux which repeatedly magnetises the pot, treating it like the lossy magnetic core of a transformer. This produces large eddy currents in the pot, which because of the resistance of the pot, heats it.
For nearly all models of induction cooktops, a cooking vessel must be made of, or contain, a ferromagnetic metal such as cast iron or some stainless steels. However, copper, glass, non magnetic stainless steels, and aluminum vessels can be used if placed on a ferromagnetic disk which functions as a conventional hotplate.
Induction cooking is quite efficient, which means it puts less waste heat into the kitchen, can be quickly turned off, and has safety advantages compared to gas stoves. Cooktops are also usually easy to clean, because the cooktop itself does not get very hot.

Induction cooking provides faster heating, improved thermal efficiency, and more consistent heating than cooking by thermal conduction, with precise control similar to gas.^[1] The induction element has heating performance comparable to a gas burner, but is significantly more energy-efficient/



An induction cooking surface boiling water through several layers of newsprint.
The paper is undamaged since heat is produced only in the bottom of the pot.

[KelJo]

..haven't tried it but at the cabin, I toast bread on the wood stove using papertowel (it doesn't catch fire and toasts bread perfectly) same idea I guess

[KelJo]

Its a busy day, so having lasagna I put in the freezer a couple of weeks ago

[walkonby]

the guys are taking in Mahi Mahi steaks , mashed spuds and steamed carrots.
Chili is all finished so that can be for tomorrow and the tomorrow after that...lol

[Frugalbigmama]

Last night I pulled a package of stuffed pasta from the freezer that I apparently purchased in Jan 2017! Cooked it up and melted cheese on top and DS son gobbled it all up.

I took out 3 packages of pork chops and will cook them up for the boys. Will make some sides. That is their dinner tonight and tomorrow!

[lizzie bargain]

I think tonight I will whip up a tuna caserole-have not made that forever.