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    You are in: Home / Community Forums / Community Cafe / April 9th.: Your DINNER Is / WAS ?
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    April 9th.: Your DINNER Is / WAS ?

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    Chef shapeweaver ©
    Tue Apr 09, 2013 4:47 am
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    Probably C.O.R.N. icon_rolleyes.gif
    Becky in Wisconsin
    Tue Apr 09, 2013 6:33 am
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    No clue/desire. Will have to figure it out as the day goes on. All I can think about is a new soup I'm making at the shop today. Cheesy Brat & Beer soup. Never made it before, and only tasted it once. Not much reference to go on. We will see how it goes. I put out a monthly soup calendar, and reaction to it has been good. People are intrigued.
    Dib's
    Tue Apr 09, 2013 7:24 am
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    Becky in Wisconsin wrote:
    No clue/desire. Will have to figure it out as the day goes on. All I can think about is a new soup I'm making at the shop today. Cheesy Brat & Beer soup. Never made it before, and only tasted it once. Not much reference to go on. We will see how it goes. I put out a monthly soup calendar, and reaction to it has been good. People are intrigued.


    Love the stuff! I'm not telling you how to cook, but do be careful with the heat or your cheese will break, ending up with grainy soup. Using Velvetta or American cheese as part of your cheese blend will help with that issue.
    Dib's
    Tue Apr 09, 2013 7:25 am
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    icon_confused.gif
    Chicagoland Chef du Jour
    Tue Apr 09, 2013 8:18 am
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    I have no idea but I gotta figure something out.

    My dear, sweet neighbor is 89 y/o today and is our guest for dinner.
    She is not a foodie and would be happy with PB&J.

    My family was of no help this morning before they walked out the door.... oh the pressure. icon_rolleyes.gif
    Chicagoland Chef du Jour
    Tue Apr 09, 2013 8:19 am
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    Dib's wrote:
    Becky in Wisconsin wrote:
    No clue/desire. Will have to figure it out as the day goes on. All I can think about is a new soup I'm making at the shop today. Cheesy Brat & Beer soup. Never made it before, and only tasted it once. Not much reference to go on. We will see how it goes. I put out a monthly soup calendar, and reaction to it has been good. People are intrigued.


    Love the stuff! I'm not telling you how to cook, but do be careful with the heat or your cheese will break, ending up with grainy soup. Using Velvetta or American cheese as part of your cheese blend will help with that issue.


    Yep, you gotta use the fatty cheap cheese!


    Maybe Mac & Cheese here tonight......
    Chicagoland Chef du Jour
    Tue Apr 09, 2013 8:26 am
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    Becky in Wisconsin
    Tue Apr 09, 2013 8:34 am
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    Dib's wrote:
    Becky in Wisconsin wrote:
    No clue/desire. Will have to figure it out as the day goes on. All I can think about is a new soup I'm making at the shop today. Cheesy Brat & Beer soup. Never made it before, and only tasted it once. Not much reference to go on. We will see how it goes. I put out a monthly soup calendar, and reaction to it has been good. People are intrigued.


    Love the stuff! I'm not telling you how to cook, but do be careful with the heat or your cheese will break, ending up with grainy soup. Using Velvetta or American cheese as part of your cheese blend will help with that issue.


    Thanks for the tip icon_biggrin.gif. I do usually use shredded American cheese in my soups and pasties for its meltablility factor. Cheddar just looks like strings inside pasties when I use it. Kinda gross looking. So whenever I use cheddar in my pasties I use a mix of both American/cheddar. Plus, my soup sits in a soup warmer for about 8 hours, so I need something to hold up to that.
    Chicagoland Chef du Jour
    Tue Apr 09, 2013 8:38 am
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    Becky in Wisconsin wrote:
    Dib's wrote:
    Becky in Wisconsin wrote:
    No clue/desire. Will have to figure it out as the day goes on. All I can think about is a new soup I'm making at the shop today. Cheesy Brat & Beer soup. Never made it before, and only tasted it once. Not much reference to go on. We will see how it goes. I put out a monthly soup calendar, and reaction to it has been good. People are intrigued.


    Love the stuff! I'm not telling you how to cook, but do be careful with the heat or your cheese will break, ending up with grainy soup. Using Velvetta or American cheese as part of your cheese blend will help with that issue.


    Thanks for the tip icon_biggrin.gif. I do usually use shredded American cheese in my soups and pasties for its meltablility factor. Cheddar just looks like strings inside pasties when I use it. Kinda gross looking. So whenever I use cheddar in my pasties I use a mix of both American/cheddar. Plus, my soup sits in a soup warmer for about 8 hours, so I need something to hold up to that.


    Mixing the 2 cheeses is what I do too. Better flavor. I am not fond of plain ol' American by itself.
    Dib's
    Tue Apr 09, 2013 9:06 am
    Food.com Groupie
    Becky in Wisconsin wrote:


    Thanks for the tip icon_biggrin.gif. I do usually use shredded American cheese in my soups and pasties for its meltablility factor. Cheddar just looks like strings inside pasties when I use it. Kinda gross looking. So whenever I use cheddar in my pasties I use a mix of both American/cheddar. Plus, my soup sits in a soup warmer for about 8 hours, so I need something to hold up to that.


    Is that the Upper Michigan type pasties? Got a recipe? I make the Welsh ones icon_cool.gif
    K9 Owned
    Tue Apr 09, 2013 9:23 am
    Forum Host
    Another day with little or no inclination. icon_rolleyes.gif
    I do need bread though so I will make Bird Seed Bread (Abm) and make egg salad sandwiches with Butternut Squash soup. That's all I've got in me today icon_smile.gif
    Recipe Reader
    Tue Apr 09, 2013 10:12 am
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    I'm making a little casserole of garlic shrimp and white beans, with salad.
    SarasotaCook
    Tue Apr 09, 2013 10:43 am
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    Becky in Wisconsin wrote:
    No clue/desire. Will have to figure it out as the day goes on. All I can think about is a new soup I'm making at the shop today. Cheesy Brat & Beer soup. Never made it before, and only tasted it once. Not much reference to go on. We will see how it goes. I put out a monthly soup calendar, and reaction to it has been good. People are intrigued.

    Been making that for years. My entire family loved it.
    Onion, and celery base, beer, chicken stock, heavy cream, 3 cheeses, and the seared brats cut in small rounds. It is delicious!
    SarasotaCook
    Tue Apr 09, 2013 10:49 am
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    Mac and Cheese with leftover ham; corn on the cob; tomato slices
    CindiJ
    Tue Apr 09, 2013 11:01 am
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    Just notified DH is off the rest of the week as they have no work...again! Grrrrrr

    As of right now I have no clue, no desire and no care. There are just days where I wish somebody would come kidnap me!
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