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flw
··history nerdTonight's dinner: a taco pasta casserole. Yummy.
What are you eating for dinner tonight?
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BlackTalon
··This Space for Rentdid you use beef stock for the onions soup or go lighter with chicken stock?
We have a dozen or so chicken thighs defrosting today -- this looks like a great change-of-pace from our normal onion/ mushroom preparation.
We have a dozen or so chicken thighs defrosting today -- this looks like a great change-of-pace from our normal onion/ mushroom preparation.
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flw
··history nerddid you use beef stock for the onions soup or go lighter with chicken stock?
We have a dozen or so chicken thighs defrosting today -- this looks like a great change-of-pace from our normal onion/ mushroom preparation.
Share some pics if you make it!
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Archer
·You can use either beef or chicken stock, but for this recipe we usually use beef. We've also used both Gruyere and Swiss at different times, and although Gruyere might be more traditional if this were soup, we've found Swiss to be a better choice to stand up to the other flavors in the dish.
Share some pics if you make it!
We used beef stock (our own of course) and we used Gruyere cheese...
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chadpowe11
·After looking at everyone making lasagna it made me want to make one. Unfortunately only have a picture of the final product.
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flw
··history nerdAfter looking at everyone making lasagna it made me want to make one. Unfortunately only have a picture of the final product.
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watchcollect
·
Taking advantage of primal cooking on open flame.
Steak and some veggies.
Edited:
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speedy57
·
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Archer
·Made spicy noddle stir fry the other night...
Then last night make some pea and rice soup...some bacon and leeks...
Add water, peas, and eventually rice...
Came out okay...added some grated parmesan at the finish...
Next time might use chicken stock to give it a boost of flavour.
Then last night make some pea and rice soup...some bacon and leeks...
Add water, peas, and eventually rice...
Came out okay...added some grated parmesan at the finish...
Next time might use chicken stock to give it a boost of flavour.
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SkunkPrince
·Next time might use chicken stock to give it a boost of flavour.
I wonder how it would be with some white misoshiro?
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Archer
·I wonder how it would be with some white misoshiro?
We use it in many other dishes, so we could try that too. This one I was following the recipe...but it does need a kick of something.
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Rman
·Vongole last night. Always easy, always good.
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SkunkPrince
·We use it in many other dishes, so we could try that too. This one I was following the recipe...but it does need a kick of something.
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tamura
·lamb chops
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30T2
·
I ate mine already, pasta(penne) with Parmesan cheese and butter. Marinara sauce, with sautéed baby clams, cherry tomatoes and basil. So good
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Rudi99
·It has been really cold in Germany lately, so today I wanted to get cosy for both work and relaxation. Made a beef stew with tenderloin and pork sausage, and many veggies like leek, carrots, celery, onions, tomatos, yellow peppers, peas, potatos... It cooked for many hours!
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arkman
·From a few days ago.
Chicken wings on the grill:
After saucing and finishing in the oven:
Chicken wings on the grill:
After saucing and finishing in the oven: