What did everybody eat for dinner today? Or what are you going to eat?

Answer 1

Thai green curry

Ingredients
For the curry paste
4 lemongrass stalks, tougher outer leaves discarded
6 medium-hot green chillies, seeded and chopped
3 cloves garlic, peeled and crushed
5cm/2in piece of galangal or ginger, peeled and chopped
2 shallots, peeled and finely chopped
4 tbsp chopped coriander
1 tsp ground cumin
1 tsp chopped lime zest
1 tbsp nam pla (Thai fish sauce)
½ tsp ground black peppercorns
For the curry
750g/1lb 10oz free-range chicken breasts or thighs, bones removed
3 tbsp groundnut oil
200g/7oz chestnut mushrooms, quartered
400ml/14fl oz tin coconut milk
400ml/14 fl oz homemade or ready-made chicken stock
8 lime leaves
1 tbsp nam pla (Thai fish sauce)
1 tbsp bottled green peppercorns, drained
leaves from a large bunch (about 20g/0.7oz) basil, shredded
15g/½oz fresh coriander (leaves and stalks,) roughly chopped

Method
1. For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with a spatula. Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.
2. For the curry, cut the chicken into finger-thick strips.
3. Warm the oil in a casserole and, when hot and sizzling, add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan.
4. Remove the cooked chicken pieces from the casserole with a slotted spoon. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed.
5. Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.
6. Return the chicken to the casserole with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is cooked through. Stir in the last of the herbs and serve with a salad.

Answer 2

Meat Loaf. start with 100 % sirloin .gram crackers and hi-ho crackers same amount. 2 eggs per pound, celery,onion, and 1/2 clove garlic. mix well press into backing pan sprinkle with sunflower seeds bake 350* 1 1/2-2 hours take out pour sauce on top. Bake additional 1/2 hour at 250* sauce you need a blender. tomatoes,paprika,sage,basal salt,pepper. enjoy.

Answer 3

I had Chicken Scampi with Salad. Mmmm yummmy. One of my customers took me out to dinner at The Olive Garden

Answer 4

Went to Waffle House and got eggs, toast, a waffle and hashbrowns.. that and about 4 cups of coffee.. which explains why Im on the computer at 2:30am :-)

Answer 5

I had a grilled turkey burger on a whole wheat bun and a salad. I know it sounds gross to some, but with the right seasonings it can be delicious!

Answer 6

Well I ate nothing. But I wish I did eat something, because all I keep thinking about is food now.

Answer 7

I made meatballs today and they came sooo good so I ate 2 of them.yummy!

Answer 8

Last night I had one of my all-time favorites.

Macaroni and Cheese, with a big squeeze of Ketchup mixed in.

Answer 9

Grilled, Italian-seasoned chicken breast w/ fettucine alfredo and steamed yellow summer squash...

Answer 10

im have pasta (carbonara or napoli)
a big mixed green salad
garlic and herb bread
grilled chicken strips