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  1. #24201
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    b-ball-lunachick's Avatar
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    New Jersey

    Re: What's on the menu this evening?

    Quote Originally Posted by smr15 View Post
    Hey, I was in Christmas Tree Shoppe today, and thought of your post when I saw they had boxes of CHOCOLATE Lucky Charms.
    That's not normal, is it? Have you had these?

    Anyway, if you get there fast, you might be able to corner the local market on Lucky Charms chocolate !
    ooh I'm not sure I'd like those but I'm intrigued! I never heard of them but I do like cocoa crispies so I may need to check those out so i can branch out...I had them 4 days this week but tonight I had leftovers from lunch.

    Quote Originally Posted by Brick Tamland View Post
    I usually buy Triscuits or pita crisp type crackers. There are a lot of good ones from Kashi too that I like.

    As far as cheese goes I am the same way, never any less than like three kinds in the fridge.
    I'm not a wine person but I do usually have cheese and crackers in the house - it's a good thing to have a quick dinner at times and I don't need much to fill up.
    For cheese, I keep the cracker barrel in there because it has a long shelf life.

    I love love love regular Triscuits - can eat them just plain. Not the low salt ones though - blech.

  2. #24202
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    RUNYYFan's Avatar
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    Splitting time between Dayton, NJ and Needmore, PA

    Re: What's on the menu this evening?

    Tonight was stuffed cabbage with spaetzle and tomato sauce. Wine: Bull's Blood.

    i-Nsc79FX-M.jpg
    Marc


  3. #24203

    Re: What's on the menu this evening?

    Quote Originally Posted by RUNYYFan View Post
    Tonight was stuffed cabbage with spaetzle and tomato sauce. Wine: Bull's Blood.

    Attachment 20367
    That looks delicious. And I don't even like cabbage.

  4. #24204

    Re: What's on the menu this evening?

    Quote Originally Posted by b-ball-lunachick View Post
    I love love love regular Triscuits - can eat them just plain. Not the low salt ones though - blech.

    Right on. Freakin' love regular Triscuits. I do enjoy the reduced fat ones - if only for the crunch, but the regular ones are just so much more satisfying, I'll skimp on fat elsewhere rather than buy the reduced unless they are the only kind left on the shelf in the store when I go to restock.

  5. #24205
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    GiambiRocks's Avatar
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    Hamilton, NJ

    Re: What's on the menu this evening?

    Pumpkin Soup w/ Italian Sausage....simmering on the stove now.
    I may not have gone where I intended to go, but I think I ended up where I need to be.

  6. #24206
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    smr15's Avatar
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    West Milford, NJ

    Re: What's on the menu this evening?

    Quote Originally Posted by GiambiRocks View Post
    Pumpkin Soup w/ Italian Sausage....simmering on the stove now.
    mmmmmmmmmmm......... that sounds great.
    care to share your recipe?
    .Of all the things in life I've lost, I miss my mind the most.

  7. #24207
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    GiambiRocks's Avatar
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    Hamilton, NJ

    Re: What's on the menu this evening?

    Quote Originally Posted by smr15 View Post
    mmmmmmmmmmm......... that sounds great.
    care to share your recipe?
    This was the first time I made this...will definitely be making it again.

    Pumpkin Soup with Italian Sausage

    Ingredients
    2 tablespoons butter
    1 onion, diced
    2 carrots, peeled and diced
    1 apple, peeled and diced
    2 cups fresh pumpkin, roasted and diced, see note below
    2 teaspoons sage
    2 tablespoons of flour
    1tablespoon of honey
    1/4tsp nutmeg
    3 cups chicken stock
    1 cup cream – (I used half and half)
    1cup of cooked sausage
    1 cup of shredded cheddar cheese
    Salt and freshly ground pepper


    Directions
    1. In a stockpot over medium heat, melt butter and sauté onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.
    2. Puree the mixture in blender or food processor.
    3. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
    4. Then add the cream and sausage. Simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.

    Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.
    I may not have gone where I intended to go, but I think I ended up where I need to be.

  8. #24208

    Re: What's on the menu this evening?

    Quote Originally Posted by GiambiRocks View Post
    This was the first time I made this...will definitely be making it again.

    Pumpkin Soup with Italian Sausage

    Ingredients
    2 tablespoons butter
    1 onion, diced
    2 carrots, peeled and diced
    1 apple, peeled and diced
    2 cups fresh pumpkin, roasted and diced, see note below
    2 teaspoons sage
    2 tablespoons of flour
    1tablespoon of honey
    1/4tsp nutmeg
    3 cups chicken stock
    1 cup cream – (I used half and half)
    1cup of cooked sausage
    1 cup of shredded cheddar cheese
    Salt and freshly ground pepper

    Directions
    1. In a stockpot over medium heat, melt butter and sauté onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.
    2. Puree the mixture in blender or food processor.
    3. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
    4. Then add the cream and sausage. Simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.

    Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.
    Oh. Yum.

  9. #24209
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    Octoberbaby's Avatar
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    Oct 2006
    Location
    Los Angeles, Ca., a transplanted New Yorker

    Re: What's on the menu this evening?

    Yesterday my BF and I went to the Grand Opening of the beauty salon of a friend of his. The food was so good that we were stuffed, no room for dinner. We had some coconut milk ice cream later on instead.

    28 in '12

  10. #24210
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    GiambiRocks's Avatar
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    Feb 2004
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    Hamilton, NJ

    Re: What's on the menu this evening?

    Quote Originally Posted by xenadanielle View Post
    Oh. Yum.
    Not to brag but it was amazing soup.
    I may not have gone where I intended to go, but I think I ended up where I need to be.

  11. #24211
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    4bronxbombers's Avatar
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    Re: What's on the menu this evening?

    Quote Originally Posted by GiambiRocks View Post
    Not to brag but it was amazing soup.

    It sounded great except I don't like sausage. I guess I could leave it out of the recipe but it prob adds flavor.

  12. #24212
    NYYF Legend

    GiambiRocks's Avatar
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    Hamilton, NJ

    Re: What's on the menu this evening?

    Quote Originally Posted by 4bronxbombers View Post
    It sounded great except I don't like sausage. I guess I could leave it out of the recipe but it prob adds flavor.
    You could definitely leave it out, maybe increase the spices a bit or add some curry. It was great for lunch the next day too.
    I may not have gone where I intended to go, but I think I ended up where I need to be.

  13. #24213

    Re: What's on the menu this evening?

    Quote Originally Posted by GiambiRocks View Post
    Not to brag but it was amazing soup.
    It sounds SO.GOOD. I thought of it this morning when listening to the radio--apparently there will be a pumpkin shortage this year on the east coast due to all the flooding.

    ETA: I presume that is sweet Italian snausage you used?

  14. #24214
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    Re: What's on the menu this evening?

    Quote Originally Posted by GiambiRocks View Post
    You could definitely leave it out, maybe increase the spices a bit or add some curry. It was great for lunch the next day too.
    I don't like curry either, or anything too spicey. I know...picky, picky, picky.

    I might try it with chicken though. I bet it smells good cooking.

  15. #24215
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    Trish's Avatar
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    Long Island

    Re: What's on the menu this evening?

    Quote Originally Posted by 4bronxbombers View Post
    I don't like curry either, or anything too spicey. I know...picky, picky, picky.

    I might try it with chicken though. I bet it smells good cooking.
    One word. Bacon.

    Or pancetta.
    She sits there so refined and drinks herself half blind
    - Ralph Waldo Emerson -

  16. #24216
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    4bronxbombers's Avatar
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    Re: What's on the menu this evening?

    Quote Originally Posted by Trish View Post
    One word. Bacon.

    Or pancetta.

  17. #24217
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    GiambiRocks's Avatar
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    Hamilton, NJ

    Re: What's on the menu this evening?

    Quote Originally Posted by xenadanielle View Post
    It sounds SO.GOOD. I thought of it this morning when listening to the radio--apparently there will be a pumpkin shortage this year on the east coast due to all the flooding.

    ETA: I presume that is sweet Italian snausage you used?
    Yes!
    Quote Originally Posted by 4bronxbombers View Post
    I don't like curry either, or anything too spicey. I know...picky, picky, picky.

    I might try it with chicken though. I bet it smells good cooking.
    Geez...you're a pain
    I may not have gone where I intended to go, but I think I ended up where I need to be.

  18. #24218
    R-I-P, Mr. Nelson Mandela Jersey Yankee's Avatar
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    Jul 2001
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    Formerly Brooklyn & Joisey; now just right behind you ... BOO!!!

    Re: What's on the menu this evening?

    Quote Originally Posted by 4bronxbombers View Post
    I don't like curry either, or anything too spicey. I know...picky, picky, picky.

    I might try it with chicken though. I bet it smells good cooking.
    Hey, Vicki, I'd bet that you'd make an exception for curry goat. Boiled, natcherly.
    Dr King (1929-68): Make the Dream a Reality.
    RIP, Nelson Mandela, Jackie #42 & Rosa Parks; Ali: Get up…get up; Isaac Hayes; Stevie Wonder: Isn't She Lovely?; Dr J: Fear the 'Fro; Smokin' Joe

  19. #24219
    NYYF HOF

    theDurk's Avatar
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    Basking Ridge, NJ

    Re: What's on the menu this evening?

    Quote Originally Posted by Jersey Yankee View Post
    Hey, Vicki, I'd bet that you'd make an exception for curry goat. Boiled, natcherly.
    Sounds good.

    http://www.jamaican-recipes.com/currygoat.html
    "Deep to left! Yastrzemski will not get it! It's a home run! A three-run homer by Bucky Dent! And the Yankees now lead by a score of 3-2!" - New York Yankees announcer Bill White (October 2, 1978)

  20. #24220

    Re: What's on the menu this evening?

    Quote Originally Posted by theDurk View Post
    Looks like Brad may've written the copy on that website.

    Speaking of Jamaican food--my Scotch bonnet plants have suddenly decided to produce peppers...

    I'll likely be randomly foraging tonight, as I did last night, since the bf is on the road. But tomorrow I'll be making a chuck roast in the crock since he'll be back...not sure what I'll try with the roast this time.

  21. #24221
    NYYF Legend

    4bronxbombers's Avatar
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    Re: What's on the menu this evening?

    Quote Originally Posted by Jersey Yankee View Post
    Hey, Vicki, I'd bet that you'd make an exception for curry goat. Boiled, natcherly.

  22. #24222
    NYYF Legend

    smr15's Avatar
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    West Milford, NJ

    Re: What's on the menu this evening?

    Quote Originally Posted by GiambiRocks View Post
    Not to brag but it was amazing soup.
    Thanks for passing on the recipe. I think it sounds great. I bet you could also just substitute butternut squash for the pumpkin, too.

    yum.
    .Of all the things in life I've lost, I miss my mind the most.

  23. #24223
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    Trish's Avatar
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    Long Island

    Re: What's on the menu this evening?

    Quote Originally Posted by smr15 View Post
    Thanks for passing on the recipe. I think it sounds great. I bet you could also just substitute butternut squash for the pumpkin, too.

    yum.
    I don't have it in me to roast a whole pumpkin anymore. My Shop Rite may have it already cut up, like they do with butternut and acorn squash. Makes life so much easier.
    She sits there so refined and drinks herself half blind
    - Ralph Waldo Emerson -

  24. #24224
    NYYF Legend

    smr15's Avatar
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    West Milford, NJ

    Re: What's on the menu this evening?

    Quote Originally Posted by Trish View Post
    I don't have it in me to roast a whole pumpkin anymore. My Shop Rite may have it already cut up, like they do with butternut and acorn squash. Makes life so much easier.
    Get out of my head......

    That's exactly what I was thinking.
    .Of all the things in life I've lost, I miss my mind the most.

  25. #24225
    NYYF Legend

    Trish's Avatar
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    Long Island

    Re: What's on the menu this evening?

    Quote Originally Posted by smr15 View Post
    Get out of my head......

    That's exactly what I was thinking.
    I'm lazy as all HELL anymore...
    She sits there so refined and drinks herself half blind
    - Ralph Waldo Emerson -

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