whats for supper?

Question

looking for supper ideas....what are you guys all having

Answer 1

Pork Ribs Calabrian Style

This recipe can be adapted to suit all tastes. We like our food a bit spicy, so we add in a hot, mixed vegatable antipasto mix, but you could simply use vegatables preserved in oil without the chiles. Slow roasting ribs in this manner creates meat so tender it falls off the bone.


2 Cups Canned, Chopped Tomatoes (Or Tomato Puree)

3 Tablespoons Chopped Fresh Basil

1/2 Cup Mushrooms Preserved In Oil, Finely Chopped

1/2 Cup Artichokes Preserved In Oil, Finely Chopped

1/2 Cup Mixed Hot Vegetable Antipasto, Finely Chopped (Optional)

2 Slabs Lean Pork ribs

Salt & Pepper


Preheat the oven to 300 degrees F. Season the ribs both sides with salt and pepper. Place the ribs in a baking pan and bake for one hour. Mix together the chopped vegetables with the tomatoes and basil and pour the sauce over top of the ribs. Reduce the heat to 250 degrees F. and cook another hour, turning the ribs over once during this time, and basting them with the sauce. Reduce the heat and cook an additional hour, once again turning the ribs over halfway and basting them. If the sauce gets too thick while cooking, add 1/2 cup of water and mix this into the sauce. Serve the ribs in pieces, with the sauce spooned on top.

Answer 2

Got a busy day ahead, think I'll get out the crock pot and throw in some chicken, organic vegetable mix (frozen) a couple of diced potatoes, some chopped onion and a little garlic. I'll wet it down with 2 or three cups of Pacific Natural Foods free range chicken broth and let'er go on low 'til dinner time. Then I'll boil up some home style egg noodles (it only takes 3 mins.) and add them for some really great chicken noodle soup. I'll probably do up some Rhodes rolls to go with the soup.

Answer 3

Supper is only yet another term for dinner, human beings interior the south and who're older are frequently those that use that component era. that's the main properly known meal of the day, inclusive of on sundays, supper could be around lunch time, i dont comprehend precisely why yet I rather have worked at retirement centers for particularly sometime and that's what all of them call it.desire that facilitates

Answer 4

home made stew beef...

2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
1 (750-ml bottle) good red wine
2 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 pound white mushrooms, stems discarded and cut in 1/2
1 pound small potatoes, halved or quartered
1 tablespoon minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 tablespoons Worcestershire sauce
1 (10-ounce) package frozen peas

Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
The next day, preheat the oven to 300 degrees F.

Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.

Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.

Before serving, stir in the frozen peas, season to taste, and serve hot.

Answer 5

Here in New England we have a dish called American Chop Suey. You might call it goulash or macaroni and hamburg. I take some onions, peppers and celery and saute them then add hamburger meat and brown. Add a can of tomato soup and a can of diced tomatoes (or whatever). Mix it up with cooked elbows or shells. Serve with grated Parmesan. I like it sorta soupy so I may use an extra can of something. Tonight I'll serve it with salad and garlic bread. Oh I forget to tell you to add some garlic with the onions and stuff.

Answer 6

Ham casserole.
From:
http://www.cooks.com/rec/doc/0,1738,159187-245196,00.html

HAM AND POTATO CASSEROLE

1 lb. ham, cut into chunks
6 or 7 med. potatoes, sliced
1 can cream of mushroom soup
1/2 med. onion, diced
1/4 c. Velveeta cheese, diced
3/4 can milk
1/2 tsp. pepper

Mix all ingredients together. Put in 2 quart buttered casserole. Dot top with butter. Bake at 350 degrees for 1 to 1 1/2 hours.

Answer 7

Depending on the weather, we're going to grill tonight. I use charcoal and my families favorite is a Pork Shoulder Blade Steak seasoned with salt, pepper, and a little of cayenne pepper and sage. We usually have roasted garlic redskins with this along with asparagus (yes, we love asparagus too).

Answer 8

Tacos

Answer 9

Tri-color pasta screws with a lovely white wine and garlic sauce

Answer 10

grilled italian sausage patties, topped with provolone and roasted red peppers served on hard rolls. green salad on the side.