what's for dinner????
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what's for dinner????
| Mon, 08-30-2004 - 1:06pm |
How was your weekend??? Anything exciting happen?
What are you having for dinner tonight?
| Mon, 08-30-2004 - 1:06pm |
What are you having for dinner tonight?
Hey Lesely! Our weekend went well. Nothing exciting though..lol.
Here is one of our favorite dinners..btw I get most of my meal ideas from epicurious.com I love it because veiwers rate it and tell if they beleive it is good or if something needs to be changed.
In this recipe I have to admit my family will not eat ground turkey(I've tried) so instead I use lean ground beef.
<?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />TURKEY SLOPPY JOES ON CHEDDAR BUTTERMILK BISCUITS<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
It's very important not to use all white meat in this recipe — dark meat, which is higher in fat, has far more flavor, so look for ground turkey with at least 7 percent fat.
<?xml:namespace prefix = v ns = "urn:schemas-microsoft-com:vml" />
3 tablespoons olive oil
1 large onion, chopped
2 celery ribs, chopped
1 red bell pepper, chopped
4 garlic cloves, finely chopped
2 1/2 lb ground turkey (not labeled "all breast meat")
1 teaspoon salt
1/2 teaspoon black pepper
1 (28- to 32-oz) can whole tomatoes in juice
1/2 cup ketchup
2 tablespoons molasses (not blackstrap)
2 tablespoons cider vinegar
1 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons Tabasco, or to taste
Preparations:
Heat oil in a wide 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, celery, bell pepper, and garlic, stirring occasionally, until golden, 10 to 12 minutes. Add turkey and sauté, stirring occasionally and breaking up large lumps with a wooden spoon, until meat is no longer pink, about 5 minutes. Stir in salt and pepper.
Purée tomatoes with juice, ketchup, molasses, vinegar, Worcestershire sauce, and Tabasco in a blender until smooth. Add to turkey and simmer, uncovered, stirring occasionally, until sauce is thickened, 25 to 30 minutes.
Serve turkey sloppy joes on split Cheddar buttermilk biscuits.
Makes 8 servings.
CHEDDAR BUTTERMILK BISCUITS
These drop biscuits are as tender as they are easy; since the dough isn't rolled out, there's no chance of overworking it.
1 3/4 cups all-purpose flour
3/4 cup cornmeal (preferably stone-ground; not coarse)
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
6 oz extra-sharp Cheddar, coarsely grated (2 cups)
3 tablespoons finely grated Parmigiano-Reggiano
3 scallions, finely chopped
1 1/3 cups well-shaken buttermilk
Put oven rack in middle position and preheat oven to 450°F. Butter 1 large baking sheet.
Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in cheeses and scallions with a wooden spoon, then add buttermilk and stir until just combined.
Drop dough in 8 equal mounds about 2 inches apart on baking sheet. Bake until golden, about 15 minutes. Transfer to a rack and cool to warm, about 10 minutes, then cut in half horizontally.
Cooks' notes:
• You can use 2 small baking sheets instead of 1 large. Bake biscuits in upper and lower thirds of oven, switching position of sheets halfway through baking.
• Biscuits can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in a preheated 350°F oven 10 minutes.
Makes 8 biscuits.
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We had spaghetti and meatballs with garlic bread for dinner.
It was all premade stuff, so no recipe to list....
It was yummy and easy for me to make.
Elaina
"bratwurst in beer" hopfully with beer as well!!!! It's my favorite way to have them!!!!