Elvis~SPARTA~ Posted March 25, 2008 Share Posted March 25, 2008 What's your favorite food? Link to comment Share on other sites More sharing options...
custard~SPARTA~ Posted March 25, 2008 Share Posted March 25, 2008 Hmmmm Fillet steak rare new potatoes and veg or Chicken Jalfeze can't choose between them and you Elvis? Link to comment Share on other sites More sharing options...
Kiwi~SPARTA~ Posted March 25, 2008 Share Posted March 25, 2008 Hmmmm Fillet steak rare new potatoes and veg or Chicken Jalfeze can't choose between them and you Elvis? Where do you get those rare new potatoes from? Mine would have to be roast chicken or lamb. Fried egg & bacon sandwiches with HP brown sauce as a close second. Link to comment Share on other sites More sharing options...
Krambo Posted March 25, 2008 Share Posted March 25, 2008 Lamb Sunday dinner with mint sauce/chicken tikka massala or dopiaza with cheese and garlic naan an pilau rice/fillet steak medium with chips peas and pepper sauce. Its a toughy Link to comment Share on other sites More sharing options...
custard~SPARTA~ Posted March 25, 2008 Share Posted March 25, 2008 not big on punctuation in my house lol oops Ta Kram I did forget the peppercorn sauce for the steak Link to comment Share on other sites More sharing options...
Elvis~SPARTA~ Posted March 26, 2008 Author Share Posted March 26, 2008 Well Custard, since you asked: I stopped eating animal products a bit over a year ago rather than taking cholesterol medication for the next 40 years. So my choices now are more limited. I could join Kram at an Indian restaurant and enjoy a lot of things, and there's a great Thai restaurant here for curry. However, if I had my choice, I'd go to Atlanta and have this: Stuffed Acorn Squash 4 servings Hands on: 25 minutes Total time: 1 hour, 30 minutes This entree is so beautiful, it can be served on your nicest occasions. But be very careful when seasoning the filling: With each taste, you'll be tempted to, you know, check again to make sure there's enough, uh, salt. Yeah, salt. Better taste one more time ... before you know it, you won't have enough filling left for the squash. 4 medium acorn squash 4 tablespoons soy margarine, melted 4 teaspoons honey Paprika Salt 1/4 cup vegetable or olive oil 1 cup sliced button mushrooms 1 cup shredded red cabbage 1 cup shredded carrots 1/2 cup corn kernels 1/4 cup dried cranberries 1/4 cup raw chopped walnuts 2 tablespoons cooked wild rice 1/4 cup cooked navy beans 1 tablespoon minced fresh garlic 1 1/2 teaspoons herbes de Provence (basil, marjoram, savory, rosemary, thyme and lavender) 3/4 teaspoon dried tarragon Pinch coriander Pinch black pepper Pinch allspice 1 cup chopped fresh spinach Preheat oven to 375 degrees. Cut the top quarter off the squash. If necessary, cut a coin size off the bottom ridges so the squash can stand upright. Scoop out the seeds. Brush the inside of each squash with the margarine. Drizzle with the honey and sprinkle with paprika and salt. Place the squash in a large baking dish. Add water to the pan to 1/2 inch deep. Cover the pan with foil, making four 1-inch slashes as vents for the steam to escape. Bake for 1 hour or until a toothpick can go easily into the squash. Heat the oil in a sauté pan over high heat. Sauté the mushrooms until lightly browned, about 3 minutes. Add the cabbage and carrots and sauté for 3 minutes. Add the corn, cranberries, walnuts, wild rice, navy beans and garlic and sauté for 2 minutes. Add the herbes de Provence, tarragon, coriander, black pepper, allspice and a pinch more of paprika; stir well. Season to taste with salt. Stir in the spinach and remove from the heat. When the squash are done, stuff them with the filling. Serve hot. Followed by this "I can't believe there's no dairy" delight from the same restaurant: Well worth the 4 hour drive. Link to comment Share on other sites More sharing options...
Snowshoe Posted March 26, 2008 Share Posted March 26, 2008 (edited) MY mothers shepherds pie and bird eye's garden peas. Edited March 26, 2008 by Snowshoe Link to comment Share on other sites More sharing options...
Krambo Posted March 26, 2008 Share Posted March 26, 2008 oh yeah, my mum makes the best mince beef cobbler and this pork thing with creme fraise and booze in. I just couldnt imagine a meal without meat in. I know id be hungry 5 minutes later. Link to comment Share on other sites More sharing options...
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