And i need to FLOSS!!!!! …Prime rib was good, but i don’t want to cut up the leftovers for mr muddy’s lunch!!!!
Hey Grandpa, What's for Supper? Part 2
- Thread starter Zookeeper9000
- Start date
But, WHAT KIND?
You name it, I'll bet we have it. We were at a wedding in Pittsburgh, Pa. yesterday, and apparently it is a tradition for guests to bring home made cookies to the reception.
Well I suppose if it’s that hot you won’t have any trouble keeping that bugger lit!
Last night I made pork and noodles. It was with leftover pork shoulder roast, which I chunked up and added the roasting juices, some cottage cheese and sour cream. It was ok but sort of umami bland. Tonight it’s leftover that with salad and veggies probably zucchini.
Yesterday I used up some leftovers and made something new. I really like arancini (fried stuffed rice balls), and that was the inspiration for what I'm calling barbecue arancini. I used leftover mashed potatoes instead of rice. Rolled it into balls and then filled them with
left over BBQ pulled pork we made on the smoker a few days ago. In some of them I added leftover mac and cheese too and a small spoonful of spicy chili sauce went in the center of one (for me ). I didn't have bread crumbs, but I did have a box of whole grain baby cereal in the cabinet. So after a dip in egg, I tossed the stuffed potato balls in whole grain baby cereal and then into a pot of lard to fry. They turned out delicious! And whole grain baby cereal might by a new secret ingredient for me because the breading was perfect for arancini - paper thin and crispy.
left over BBQ pulled pork we made on the smoker a few days ago. In some of them I added leftover mac and cheese too and a small spoonful of spicy chili sauce went in the center of one (for me
). I didn't have bread crumbs, but I did have a box of whole grain baby cereal in the cabinet. So after a dip in egg, I tossed the stuffed potato balls in whole grain baby cereal and then into a pot of lard to fry. They turned out delicious! And whole grain baby cereal might by a new secret ingredient for me because the breading was perfect for arancini - paper thin and crispy.
When I grinded the NY steak up also had out tri tip steak so it is thawed in the fridge .. Making rice all in one dish with corn
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