What's in YOUR dinner?
- Thread starter GWguy
- Start date
acommondisaster
Active Member
My mother made enchiladas that way my entire life! Her enchiladas were not rolled, but layered. She and my dad were living in Beaumont, TX when they first got married. Of course, he was just a E1 or something and they had no money.
She said she made her own tortillas and they ate a lot of them! She would make it all in an oblong casserole dish: sauce on the bottom, 2 tortillas on the bottom, more sauce on the tortillas, cheese, chopped onions, and over again until she had two stacks. I've made them that way my whole life, too.
I've never done this before, but I was just too lazy to fill and roll. It was dern good!
mamatutu
mama to two
I have never mastered fried chick, even though I am from the South. Please share your recipe. Thanks. We had homemade beef/cheese enchiladas with white corn tortillas (didn't make the tortillas
) with salad and chipotle ranch dressing. Yum!
Shutout
New Member
I have never mastered fried chick, even though I am from the South. Please share your recipe. Thanks. We had homemade beef/cheese enchiladas with white corn tortillas (didn't make the tortillas
I can't get consistent with the fried chicken. One time it is great the next time not to good.
Pizza night here. 1 dough was kitchen made and the other was store bought.
Toppings include:
parm cheese, mozzarella cheese, provolone cheese
Kalamata olives, mushrooms, onion, bacon, Andouille sausage, bacon
and the usual Italian kitchen spices.
Oven is nice and hot at 480 degrees. Pizza stone is smoking hot.
Yummm
Toppings include:
parm cheese, mozzarella cheese, provolone cheese
Kalamata olives, mushrooms, onion, bacon, Andouille sausage, bacon
and the usual Italian kitchen spices.
Oven is nice and hot at 480 degrees. Pizza stone is smoking hot.
Yummm
Pizza night is my favorite night 
KDENISE977
New Member
What do you season the beef with
KDENISE977
New Member
Soy marinaded pork chops, teriyaki noodles and broccoli
In my family we call that goulash.
We're free forming it tonight - eat what you find type of thing.
GWguy
*
Oregano, onion and garlic, a bit of salt. If I have it, I dice real onion instead. Didn't have any tonight.
GWguy
*
In my family we call that goulash.
We're free forming it tonight - eat what you find type of thing.
To me, goulash is more german, beef chunks in dark gravy kind of thing.
In my family we call that goulash.
We're free forming it tonight - eat what you find type of thing.
We called it goulash, also!
We are ordering pizza tonight - first time in a lonnnnng time since we low carb a lot. We had our big picnic event with lots of games, food & fun at work today and I'm t-i-r-e-d. Not cooking and hardly moving off the couch.
I was well into adulthood before I learned that there was a real dish called goulash and it was nothing like what I grew up on.
mamatutu
mama to two
Nick's sirloin, loaded baked potato, and grilled asparagus. When ever we have a really nice meal (many nights it is econo food), I think of my parents who always taught us to appreciate when we can eat something like steak. It is ingrained in me and I think of them every time. It is a good thing to appreciate the blessings in life.
Tonight was pizza night. Pizza night isn't just any regular night. It's sort of like dinner royalty without the stuffiness.
Started with Landolfi's frozen crusts. The crushed tomatoes, basil, garlic powder, salt. Topped with shredded mozzarella then mine was topped with diced green peppers, Vidalia onions, cured olives, sliced mushrooms, marinated artichoke hearts and finished off with some grated parmesan cheese. Vrai chose onions, bacon, mushrooms, olives, parmesan cheese and artichokes. She doesn't like green peppers and I love them on pizza. I'm a big fan of using crushed tomatoes right out of the can. I don't like the sweetness of the canned or jar pizza sauce.
The pizza crust comes in 1 pound portions. I divide them up in roughly 3 - 5 oz. portions. This size crust is the size of a dinner plate. We have experimented with different gluten free crust. They seem to fall a bit short. I've made my own dough on occasions but the results aren't worth the effort compared to the frozen, commercial dough.
Baked in a 475 degree oven and placed on a clay stone. The crust is thin and crispy. The top cheese is slightly browned. The combination of the stone and high oven heat creates a pizza as close to a pizzeria creation. YMMV
Started with Landolfi's frozen crusts. The crushed tomatoes, basil, garlic powder, salt. Topped with shredded mozzarella then mine was topped with diced green peppers, Vidalia onions, cured olives, sliced mushrooms, marinated artichoke hearts and finished off with some grated parmesan cheese. Vrai chose onions, bacon, mushrooms, olives, parmesan cheese and artichokes. She doesn't like green peppers and I love them on pizza. I'm a big fan of using crushed tomatoes right out of the can. I don't like the sweetness of the canned or jar pizza sauce.
The pizza crust comes in 1 pound portions. I divide them up in roughly 3 - 5 oz. portions. This size crust is the size of a dinner plate. We have experimented with different gluten free crust. They seem to fall a bit short. I've made my own dough on occasions but the results aren't worth the effort compared to the frozen, commercial dough.
Baked in a 475 degree oven and placed on a clay stone. The crust is thin and crispy. The top cheese is slightly browned. The combination of the stone and high oven heat creates a pizza as close to a pizzeria creation. YMMV