Posted on 08/30/2017 4:07:35 PM PDT by Jamestown1630
Email news this week brought this Betty Crocker recipe for Ravioli Casserole that looks very good for an easy, work-night meal made partly from prepared foods:
Trying to ‘zing up’ my husband’s favorite roast pork loin, I found several recipes for pork that include a fruit chutney that doesn’t look too pungent:
https://www.knorr.com/us/en/recipes/roasted-pork-tenderloin-with-apple-chutney.html
-JT
I’m going to go to Giant this weekend, and see if they still have it.
If they don’t, I’m going to experiment.
All the ‘spinach souffle’ recipes I’ve tried from scratch have had cheese in them; but the Stouffer’s one seemed very light - I never read the ingredients, but it seemed almost just spinach and egg whites in a very light cream sauce...
Yes I would guess egg whites too.
Thanks for the homemade hamburger recipe! Sounds delicious.
We visited my in laws on MA’s south shore this summer. We have friends there & they get fresh milk & dairy products delivered. I was so jealous.
http://www.food.com/recipe/spinach-souffle-46944
You can buy the Spinach Souffle on-line.
https://www.stouffers.com/en/our-dishes/Spinach-Souffle/98#
Thanks! Will try to find it locally first - and then try to make it from scratch. But I’m pretty addicted to it, so if I can’t find it... ;-)
I use mine constantly. (I cook in batches and freeze a lot.)
Soups and Stews and anything I’m gonna simmer abit on the stove.
Newest thing I tried was crustless pizza. Throw in cooked sausage and a bunch of pre cooked pizza veggies, V-8 juice(never use tomato juice) or Bloody Mary mix. Put the cheese in later. Brought the recipe to work. The ones who tried it at home loved it.
Best Recipe crock-pot recipe I ever discovered was Cuban Pork Sandwiches. Came across these in Puerto Rico and fell in love.
Marinate a pork tenderloin in Mojo Criollo marinade for a day or 2 or 3.
(Mojo Criollo is at all our grocery stores but we are a “wonderful” sanctuary county and as far as I can tell this is our only perk.)
I.E. Recipe to follow. For those of you who not “blessed” with living in a this county filled and paying for an illegal population filled with welfare recipients, drug dealers and rapist.
Anyway marinate a pork tenderloin for a couple days in Mojo. Throw it into a crock pot on low for the day.
Shred it.
Put it on a bun with Swiss cheese, Black Forest ham. (OK. It’s multi-cultural!)
Wrap it foil. Bake it for a bit until the cheese melts. Add mustard and dill pickle slices. Dang. I think this very, very tasty.
Mojo Criollo
(Never tried this one and I know the original recipe calls for sour oranges juice which we have here cuz we live in a county where MS-13 are free to roam.) (I think I’m a bit cranky tonight! Sorry. Tuckin in soon after my jammies and cookies (Homemade oatmeal craisons) and milk. Lonnnggg day.) Everyone here take care.
Ingredients:
* 1 tablespoon oregano
* 1 garlic bulb
* 1 tablespoon bay leaves
* 1 teaspoon cumin
* 4 ounces water
* 4 teaspoons salt
* 6 ounces orange juice
* 4 ounces pineapple juice
* 2 ounces lemon juice
Instructions:
1. Peel and mash your garlic cloves.
2. Get a large mixing bowl and combine the lemon juice, pineapple juice, orange juice, salt, water, bay leaves, cumin, garlic and oregano. Stir all the ingredients thoroughly in order to evenly distribute the flavors of the spices and herbs. Let the sauce sit for at least an hour before using.
And I thought I was a crockpot junkie!!! (Own one but know who to borrow from!)
Beans that are dry go in my pressure cooker. Next time I'll try my crockpot!
I’m not sure he has a brother!
Making sesame chicken wings to eat with hot sauce tonight. And arugula spinach salad. And more watermelon. Summer can please stop now. (Going to be over 110 again tomorrow)
That sauce sounds magnifico! I wonder, if you could make it with a beef instead of pork, maybe a brisket??
I feel bad for you. When I was young, I loved hot weather, even the humid heat that we have here in the DC Swamp.
But I’ve gotten over that. We’ve had a pretty decent summer, but I’m looking forward to Fall - and despite what you think about hot Cali, I envy you ‘dry’ heat ;-)
If it’s were coming to an end, it might be nicer. Four seasons is really wonderful, none too long. I remember that nip in the air in Switzerland when summer really did come to an end. Here, it’s still too hot until November, usually. Fall can be so gorgeous. You guys get that wonderful season. It’s kind of a fail here.
This version comes from the Auberge de L'Onde in the wine village of St. Saphorin, where the dish is served with rösti potatoes.
Veal Sauté Zurichoise
ING 1 1/4 pounds thinly sliced veal scaloppine, cut into 2-by-1/3-inch strips across grain for tenderness S/p 3 tb flour 2 tb vegetable oil 1/2 pound white mushrooms, thinly sliced 1/3 cup minced shallots 1/3 cup dry white wine 1 1/4 cups h/ cream tsp fresh lemon juice
METHOD Season the veal with salt and pepper. Put the flour in a small bag, add the veal and shake to coat. Shake off any excess. Heat the oil in a large skillet. Add half of the veal and cook over moderately high heat until barely cooked through, about 2 minutes. Transfer to a plate and repeat with the remaining meat.
Add the mushrooms and shallots; cook/stir/soften 5 min over moderate heat. Add the wine and simmer briefly until almost evaporated. Add the cream; simmer/slightly reduced 5 min. Return the veal; bring to a simmer. Add lemon juice, s/p. Serve.
Fall is really the nicest season in the DC area.
That looks very like it. Thanks.
Thanks for mentioning it. I went to stouffers.com also looking for a - where to buy - feature and found out there are 2 smaller grocery stores about 20 minutes away (where I never shop) that carry them. I’ll have to pick a couple up to surprise hubby.
There used to always be recipes on the inside of the box, including one for little spinach ball appetizers. See if it’s still there ;-)
I will and hope to get by there soon.
So Swiss. You almost can’t get a bad meal in a traditional Swiss restaurant. I married a Swiss chef and he could make this kind of plate in his sleep.
Rosti! Oh, rosti. The best, most delicate, hash browned potatoes in the WORLD.
Got a rosti recipe?
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