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post #16 of 195 (permalink) Old 12-07-2016, 04:18 AM
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Re: The Dinner Thread

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I'll need this recipe, ma'am!
With pleasure, my dear sir! Recipe link

I always refer to it as shepherd's pie but technically it's cottage pie. There's not a particular recipe I use but this gets you started... for meat you could use lamb, beef or turkey. I use beef (and love the idea of making this with lentils another time, jld). The vegetables I use are just what's on-hand. Sometimes it's frozen veg mix. I tend to use a lot more tomato paste and worcestershire sauce than most recipes call for. I don't add wine but do use stock.

Very simple. Enjoy.


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post #17 of 195 (permalink) Old 12-07-2016, 06:02 PM
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Re: The Dinner Thread

Frozen pizza heated in the oven...

Son started his job at McDonalds and had to feed us quickly
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post #18 of 195 (permalink) Old 12-08-2016, 09:12 AM
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Re: The Dinner Thread

I was going to post a picture of my dinner last night, but I can't access the Social subforum through TapATalk at all right now and I'm too lazy to do it on my computer.

So, I made pasta with ground beef and shrimp. Sauce was a simple diced tomatoes & grape tomatoes.


(Also, TapATalk doesn't like it when I post a picture that was taken portrait style so sorry about the side ways drink pic! I swear I had only had 1!)

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post #19 of 195 (permalink) Old 12-09-2016, 06:44 PM
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Re: The Dinner Thread

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... I made pasta with ground beef and shrimp. Sauce was a simple diced tomatoes & grape tomatoes.
I am very intrigued. I wouldn't think that ground beef and shrimp would go together. Could you share the prep and seasonings used?

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post #20 of 195 (permalink) Old 12-10-2016, 07:49 PM Thread Starter
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Re: The Dinner Thread

We got Indian take away with SIL. Informal, around the kitchen counter. I kept losing my scallion Naan. Next time we will be formal and use bread plates.




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post #21 of 195 (permalink) Old 12-10-2016, 08:01 PM
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Re: The Dinner Thread

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We got Indian take away with SIL. Informal, around the kitchen counter. I kept losing my scallion Naan. Next time we will be formal and use bread plates.

Lol, Charlie. That is what we just finished.

Malai kofta, aloo palak, and bengan bartha, with naan and garlic naan on the side. Delicious!

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post #22 of 195 (permalink) Old 12-12-2016, 12:16 AM
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Re: The Dinner Thread

Slow-cooked pulled beef rolls. Hosting, made 8 with sides. Quick browning on stove, add marinade, placed in oven at 7.30am. Turned every 45 minutes and successfully pulled apart 5 hours later ready for lunch. Marinade, for those interested, made with garlic, smoked paprika, cumin seeds, malt vinegar, olive oil, syrup, BBQ sauce and water. Very simple and delicious! Small amount of uncooked beef kept aside to make slow-cooked Ragu.


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post #23 of 195 (permalink) Old 12-12-2016, 12:27 AM
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Re: The Dinner Thread

A sweet treat 'Italian Christmas Cookies'. These were a hit! Again, simple to make. Next time I'd make them bite sized. I used pink and white sprinkles as I couldn't easily find green and red. Decided to cut them into Xmas shapes as well as swirls. From the recipe found here: Italian Christmas Cookies | Cakescottage


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post #24 of 195 (permalink) Old 12-12-2016, 12:32 AM
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Re: The Dinner Thread

Maid-Rites. This is a takeoff on a recipe from the Maid-Rite chains located in Iowa and other Midwest locations.

Curious if anyone has ever heard about it, or had one from a Maid-Rite restaurant. They are not sloppy-joes by any means; it's ground beef cooked with a certain liquid and spice combination over a long time, making it very tender and flavorful, and served on a bun. Yummm.... I almost have the original Maid-Rite recipe down. Some say the original was made with Pepsi. Haven't tried that yet.

I also recently made Runzas. Probably very few people here have ever eaten at a Runza. They are a pastry (savory not sweet) wrapped around a filling of beef, onion, and cabbage, and sometimes cheese (tastes amazing and much better than it sounds). Sort of like an empanada in a way. The Runza chains are mainly in Nebraska though, with a couple in western Iowa, a couple in Kansas, and a couple in Colorado.

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post #25 of 195 (permalink) Old 12-12-2016, 06:13 AM Thread Starter
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Re: The Dinner Thread

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Slow-cooked pulled beef rolls. Hosting, made 8 with sides. Quick browning on stove, add marinade, placed in oven at 7.30am. ]
Looking good. 7:30 that's dedication. What temp?




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post #26 of 195 (permalink) Old 12-12-2016, 06:24 AM Thread Starter
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Re: The Dinner Thread

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Originally Posted by Hope Shimmers View Post
Maid-Rites. This is a takeoff on a recipe from the Maid-Rite chains located in Iowa and other Midwest locations.

Curious if anyone has ever heard about it, or had one from a Maid-Rite restaurant. They are not sloppy-joes by any means; it's ground beef cooked with a certain liquid and spice combination over a long time, making it very tender and flavorful, and served on a bun. Yummm.... I almost have the original Maid-Rite recipe down. Some say the original was made with Pepsi. Haven't tried that yet.

I also recently made Runzas. Probably very few people here have ever eaten at a Runza. They are a pastry (savory not sweet) wrapped around a filling of beef, onion, and cabbage, and sometimes cheese (tastes amazing and much better than it sounds). Sort of like an empanada in a way. The Runza chains are mainly in Nebraska though, with a couple in western Iowa, a couple in Kansas, and a couple in Colorado.
Sounds good, I think, @Haiku?



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post #27 of 195 (permalink) Old 12-12-2016, 07:23 AM
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Re: The Dinner Thread

I used to eat at the (East Side) Maid Rite in Cedar Rapids and the one in Marion very often. I didn't know they were a chain until this morning. I just thought they were very successful local places. They have been in those spots for as long as I can remember. Yeah, they maid-rites were tasty but the Marion restaurant had other dishes I liked very much too. It was always packed with people.

I've not heard of Runzas. Hope Shimmers, how did you stumble onto them? Which Maid Rite did you visit?

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post #28 of 195 (permalink) Old 12-12-2016, 08:20 AM
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Re: The Dinner Thread

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I am very intrigued. I wouldn't think that ground beef and shrimp would go together. Could you share the prep and seasonings used?
Brown your ground beef in a little bit of olive oil. Add your shrimp. Cook shrimp through (just a few minutes on each side, max) and then remove only the shrimp from the pan (set aside to keep warm). If you need to drain any excess fat from the pan, do it at this time. Add a can of diced tomatoes to your ground beef mixture (use 2 cans if you have a lot of beef). Add some fresh minced garlic, a little bit of oregano, and black pepper (I LOVE black pepper). Simmer for about 8-10 minutes. Then add your grape tomatoes (cut them in half first) to your pan. Simmer for another 4 minutes or so. Taste & add any salt if you need to. Don't forget to add back in your shrimp at the end & stir everything back up.

Next time I would add a little bit of tomato sauce as well.

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post #29 of 195 (permalink) Old 12-12-2016, 09:12 AM
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Re: The Dinner Thread



Yesterday's lunch.

Shrimp salad. Has fresh Mozzarella, tomatoes, basil, and croutons (made out of a baguette). Dressing is olive oil, lemon juice, and lemon zest.

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post #30 of 195 (permalink) Old 12-14-2016, 01:32 AM
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Re: The Dinner Thread

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Looking good. 7:30 that's dedication. What temp?
300 F / 150 C.

When I made the Beef Ragu, I slow cooked at a slightly higher temp because of time.

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