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Just a random shot I took some days ago trying out to get the expression of a vampire picture I shared on FB last week.
It´s not perfect but I really like me insane hunger in this one.
(It´s not heavily edited bc I wanted to keep what I archieved with the poser)
~Pork Tenderloin Stir Fry~
Their signature nine vegetable medley, in a
classic stir fry sauce.
#RigsRocks #TruckerPics #Dinner #StirFry #Pork #PorkTenderloinStirFry #SpicyKoreanSauce #ChinnChinn #Mattawan #Michigan #MainDish #EatingGoodInTheNeighborhood #ThisIsTheBomb
delicious dish i had...
this photo is included in my album flic.kr/s/aHskirjsYK and flic.kr/s/aHsknCanyx and flic.kr/s/aHskgrR3Zf
Tex-Mex Stuffed Peppers Recipe
5:30 Challenge / 5 ingredients / 30 minutes
Stuffed peppers are a homey meal that can be adapted to fit most tastes. Choose either ground beef or turkey or make the dish vegetarian by substituting black or pinto beans for the meat. This dish is also an easy way to get extra nutrients, including vitamins A and C and folate, from the red bell pepper by using it as a vessel to hold the main course.
This is also an easy meal for one or two. Use leftover filling for a burrito or another meal.
-- Jeanne Besser
Spaghetti Alla Carbonara is my favorite "desperation" meal. Even if I have procrastinated doing my food shopping for one day too many, I can usually find a few eggs, some strips of bacon and a box of pasta in my larder. The gently cooked eggs provide the base for a creamy, comforting sauce that works in perfect harmony with the smoky, salty bacon.
-- Jeanne Besser
Risotto ai Frutti di Mare - from Sotto Sotto
From the menu of . . . Sotto Sotto
313 N. Highland Ave., Atlanta
404-523-6678
Q: My wife and I eat at Sotto Sotto as often as possible. The one dish we both get for our meal is the Michelangelo pasta. If it is possible, I would love to get the recipe so I could surprise my wife by making it for our upcoming anniversary.
- Mike Fowler, Atlanta
A: Unfortunately, Riccardo Ullio, Sotto Sotto's chef/owner, would not part with his secrets for the pasta, but he was happy to provide directions for his winning shellfish risotto. You can choose whichever shellfish you prefer - just be sure to judge the cooking time, adding clams first, then mussels or large scallops, and finishing with quicker-cooking bay scallops, shrimp and/or calamari.
Aglio e Olio Pasta - from Brooklyn Cafe
From the menu of . . . Brooklyn Cafe
220 Sandy Springs Circle
404-843-5377
5165 Peachtree Parkway
Norcross
770-441-2666
Q: Four of us had dinner at the Brooklyn Cafe at the Forum [in Norcross], and after tasting the Spaghetti Aglio e Olio (a spaghetti dish with prosciutto, asparagus and fresh tomatoes), we all wished we had ordered it.
-- Susan Searles, Atlanta
A: Jon Aiken, Brooklyn Cafe's executive chef, was happy to share this fresh-tasting and colorful pasta dish. It goes together so easily, it is a fine example of a restaurant recipe that adapts to a home kitchen.
Spicy Spaghetti Amatriciana - from the Globe
From the menu of . . . The Globe
75 Fifth St. N.W., Atlanta
404-541-1487
Q: We ate at the Globe last fall with some friends. Ever since then, I can't get the Spicy Spaghetti off my mind - and have tried my best to duplicate it. I haven't been successful.
- Laura Barton, Atlanta
A: The natural response of anyone who reads the ingredient list for this recipe after tasting it is, "Really? Is that it?" That's because Spicy Spaghetti Amatriciana is "deceptively simple, " says chef Joshua Perkins. "The food in Italy really struck me as being so flavorful and yet so simple. It's really about finding the right, yet limited, ingredients and knowing how to do it."
Noodles With Kielbasa, Cabbage and Apples
IN THE KITCHEN WITH . . . CARL CLYMER, Duluth
Nominated by recent chef of the week Ceci McAuliffe:
"I have a great nominee - a friend, Carl Clymer, who is a licensed social worker [by] profession, but he got tired of that and now is a head custodian at an elementary school in Gwinnett. He loves his job and loves the kids there. He and his wife, Susan, will have dinner parties, and he plans, shops and cooks the meal."
> Perfect for: Dinner parties, family gatherings.
> Make and take: Prepare on the stovetop; transfer to a slow cooker for transport and serving.
> Made famous by: Kathy Perdue of Thomaston, who got the recipe during her student days at Troy University from the wife of a fraternity adviser. "Dr. and Mrs. Thompson were very special people, and she was a wonderful cook, " Perdue said. "I have never tasted clam chowder like this, and it is very easy to multiply for larger crowds."
Because canned oysters and clams are fully cooked, it's best to add them to the chowder just before serving --- they need only to be heated through.
5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Asian rice noodles are the quickest way to satisfy a carb craving. Simply hydrate with boiling water and they're ready in about 5 1/2 minutes. A simple sauce coats the noodles with flavor that's slightly sweet, slightly salty and slightly pungent. Add sauteed shrimp, sliced chicken or vegetables and dinner is on the table in less than 10 minutes. Amazing.
-- Jeanne Besser
What Can I Bring?
Perfect for: Cookouts. Add a little luau to your Southern baked beans with pineapple.
Make and take: Assemble ingredients ahead of time, then warm in the oven or in a slow cooker before serving. They can be served warm or at room temperature.
Made famous by: Dennis Faulkner of Cumming, who says the addition of pineapple makes these beans an instant hit.
Tonight's main dish was caught.
Camera : PENTAX LX
Lens : smc PENTAX-FA 77mmF1.8 Limited
Film : FUJIFILM SUPERIA PREMIUM 400
Friday’s dinner Soufflé is enough for the weekend too.
Here is my Aide, Heather’s recipe:
4 Egg whites beaten,
4 Egg yolks beaten and poured gently over the beaten egg whites,
Mrs. Dash Salt-Free Chipotle Spice,
Serrano medium hot peppers 🌶 from the garden, diced & sauteed,
Red Onion diced and sauteed,
Red Tomatoes from the garden, sliced,
Bake in 350 Degree Oven for approximately thirty minutes.
Afterward, garnish with basil leaves and flowers. This adds color and flavor. I grow spicy Thai Basil, sweet Red Basil, sweet Purple Basil, and sweet African Blue Basil.
Feel free to add other spices such as oregano and rosemary to taste.
Beans and Greens Over Brown Rice
5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
This meal is certainly nutrition-packed. Dark, leafy greens like collards are a good source of vitamins A and C, beta-carotene, calcium and fiber. And the shortened cooking time left the greens tender, but still with a nice bite. I found tossing them during cooking with tongs made for even cooking.
-- Jeanne Besser