Whatcha Making for Supper?

[ValerieJ]

I decided to buy the Shao Hsing (Shaoxing) wine this time for the Kung Pao. I understand the Chinese use it in all their dishes. I can definitely say it made a difference. I guess it was worth it. It will last in the cupboard for years, which is good since the recipes generally call for 2 TB. In the future I'll add a TB to my broccoli beef and other stir fries.

I think I paid about $10 for the bottle, but was disappointed to read a recipe developer's favorable opinion about a bottle that cost $3.00. We live and learn. The one I bought was all I could find, but if you are in a more metropolitan area you may have better luck. Or maybe Amazon??? No matter. It will last me years and make many Kung Pao chicken dinners.

 

[pac]

I threw a few partial bottle out about a year ago. Sesame oil, fish sauce, rice wine vinegar. It had probably been ten years since I used any them
For all I know they were still good, but I just wasn't using them anymore.

 

[ValerieJ]

Tacos tonight with leftover roast beef.

 

[igorsMistress]

Tacos for us tonight as well.

 

[pac]

Put me down as well.
I killed off the ice cream last night. So I better make a real supper tonight.

 

[pennyJo1960]

Fresh Rockfish, fries and a salad.

 

[muddy75]

Chicken casserole

 

[sourland]

meatloaf, mashed potatoes, gravy, creamed spinach and a salad

 

[Love Donkeys]

American Chop Suey

 

[pac]

American Chop Suey

Ah, goulash.
That takes me back to my childhood. And I continue to make it today. I try to replicate mom's recipe by always using shell macaroni, green peppers and a little extra pepper. Along with the meat and tomato sauce.
Sometimes I'll change it up and use elbows like school did.

Can't go wrong with American chop suey.

What is your pasta of choice?