Whats for dinner?
08-16-2010, 11:23 AM
#71
Senior Member
Join Date: Nov 2007
Location: Minnesota USA
Posts: 493
Leftover cold tuna salad:
About 3 c. cooked, cooled elbow macaroni (
5 oz. foil pkg Albacore tuna, packed in water (very little water so no need to drain)
1 T. finely diced onion (optional)
1 c. finely diced celery
3 T. minced fresh Italian parsley
1 1/3 c. salad dress (Miracle Whip) or mayonnaise (enough to make it as creamy as you like it) or use 1 c. salad dressing and 1/4-1/3 c. dill dip (has sour cream, onion and dill)
Lemon pepper or Lime pepper, healthy sprinkle
Taragon (optional, a good sprinkle)
Top with: Crushed, toasted almond (I use salted one but don't add any more salt to salad)
After cooking macaroni until tender but not mushy, rinse in cold water and add ice cubes to cool it fast. Make sure to remove any unmelted ice before putting it into a bowl. Flake up the tuna and add to macaroni along with remaining ingredients. Sprinkle with toasted almond pieces before serving. Can serve on lettuce if you wish.
About 3 c. cooked, cooled elbow macaroni (
5 oz. foil pkg Albacore tuna, packed in water (very little water so no need to drain)
1 T. finely diced onion (optional)
1 c. finely diced celery
3 T. minced fresh Italian parsley
1 1/3 c. salad dress (Miracle Whip) or mayonnaise (enough to make it as creamy as you like it) or use 1 c. salad dressing and 1/4-1/3 c. dill dip (has sour cream, onion and dill)
Lemon pepper or Lime pepper, healthy sprinkle
Taragon (optional, a good sprinkle)
Top with: Crushed, toasted almond (I use salted one but don't add any more salt to salad)
After cooking macaroni until tender but not mushy, rinse in cold water and add ice cubes to cool it fast. Make sure to remove any unmelted ice before putting it into a bowl. Flake up the tuna and add to macaroni along with remaining ingredients. Sprinkle with toasted almond pieces before serving. Can serve on lettuce if you wish.
08-19-2010, 01:03 PM
#72
Junior Member
Join Date: May 2010
Location: Upper Michigan
Posts: 174
Tonight we are having leftover pesto chicken, homemade noodles, and corn on the cobb. I made the pesto and noodles yesterday. For desert it's lemon curd on biscuits. (Made that yesterday too!!)
For the pesto chicken, I arrange chicken breasts in a glass pan, smear with pesto, cover with tin foil, and bake at 350 for about 1 1/2 hours. I like my chicken to fall apart :)
For the pesto chicken, I arrange chicken breasts in a glass pan, smear with pesto, cover with tin foil, and bake at 350 for about 1 1/2 hours. I like my chicken to fall apart :)
08-20-2010, 06:27 AM
#73
Junior Member
Join Date: Jul 2010
Location: jackson missouri
Posts: 167
tonight is left over BBQ Smoked Pork Steaks. DH works for a large Factory based corporation. They really appreciate their employees and yesterday brought in 1" thick BBQ smoked pork steaks, they are the size of a pork roast, 1 will feed all three of us! This was just a at-a boy lunch for doing a good job.
08-20-2010, 07:43 AM
#75
Super Member
Join Date: Jul 2009
Location: OompaLoompaDoopaDeeDo
Posts: 1,712
Last night I made a REALLY good pasta sauce!
Butter, broccoli, garlic, half and half (Instead of heavy cream), shredded mozzarella, and parsley.
So good! Served it with chicken and pasta shells.
Butter, broccoli, garlic, half and half (Instead of heavy cream), shredded mozzarella, and parsley.
So good! Served it with chicken and pasta shells.
08-27-2010, 04:41 AM
#80
Member
Join Date: Jul 2010
Posts: 4
Originally Posted by Wunder-Mar
Tonight, in Gainesville, Florida, we are serving American Goulash, a recipe right out of the 1950's; serves one teenager. It may seem like a fussier preparation than you'd expect, but after 30 years of making this recipe, I like this way best. You will note that there is no salt added separately for seasoning - the canned tomatoes, worcestershire sauce and top-quality cheese add enough salt for our family's palate, and keeps the taste fresh and light. Adjust for salt at the end.
2 cups elbow macaroni, uncooked
4 cups cooking water from the macaroni
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans seasoned diced tomatoes [OR 1 (28-oz.) can]
2 tablespoons Italian seasoning
2 tablespoons worcestershire sauce
3/4 tsp. ground black pepper
3 bay leaves
2 pounds lean ground beef
2 large yellow onions, chopped
1 large green bell pepper, diced
Grated best-quality parmesan or grada padano cheese for garnish
Cook the macaroni in salted boiling water until 3/4 done BUT SAVE 4 CUPS OF THE COOKING LIQUID, discarding the rest. To the retained cooking liquid, add the tomato sauce, diced tomatoes, and seasonings. Blend well and set aside. Keep the almost-cooked macaroni in another bowl (or still in the strainer) separate from the tomato-cooking liquid mixture.
In a Dutch oven, saute the ground beef (maybe with a very little bit of vegetable oil) over medium-high heat until no pink remains. Break up the meat while sauteing. Drain thoroughly, remove the meat from the cooking pot and put the meat on top of the cooling macaroni - no need to blend the two. Or put the beef on a plate - just don't add it to the tomato-cooking liquid mixture.
In the Dutch oven, saute the onions and bell pepper in a little vegetable oil until it just starts to get brown on the edges. Add everything else to the Dutch oven, and stir well. Cover and bring to a boil; reduce heat to low, cover and simmer about 30 minutes, stirring every 5 minutes or so. Turn off the heat, remove the bay leaves, and let sit about 30 minutes more before serving. Taste for salt and adjust if needed.
2 cups elbow macaroni, uncooked
4 cups cooking water from the macaroni
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans seasoned diced tomatoes [OR 1 (28-oz.) can]
2 tablespoons Italian seasoning
2 tablespoons worcestershire sauce
3/4 tsp. ground black pepper
3 bay leaves
2 pounds lean ground beef
2 large yellow onions, chopped
1 large green bell pepper, diced
Grated best-quality parmesan or grada padano cheese for garnish
Cook the macaroni in salted boiling water until 3/4 done BUT SAVE 4 CUPS OF THE COOKING LIQUID, discarding the rest. To the retained cooking liquid, add the tomato sauce, diced tomatoes, and seasonings. Blend well and set aside. Keep the almost-cooked macaroni in another bowl (or still in the strainer) separate from the tomato-cooking liquid mixture.
In a Dutch oven, saute the ground beef (maybe with a very little bit of vegetable oil) over medium-high heat until no pink remains. Break up the meat while sauteing. Drain thoroughly, remove the meat from the cooking pot and put the meat on top of the cooling macaroni - no need to blend the two. Or put the beef on a plate - just don't add it to the tomato-cooking liquid mixture.
In the Dutch oven, saute the onions and bell pepper in a little vegetable oil until it just starts to get brown on the edges. Add everything else to the Dutch oven, and stir well. Cover and bring to a boil; reduce heat to low, cover and simmer about 30 minutes, stirring every 5 minutes or so. Turn off the heat, remove the bay leaves, and let sit about 30 minutes more before serving. Taste for salt and adjust if needed.
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