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
This week: Looking forward to Fall, and more stick-to-ribs main dishes - made easy with the use of some prepared ingredients!
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-JT
Hi Jamestown! I tried two new recipes tonight and highly suggest them:
HERB BATTER BREAD
Ingredients:
3 cups all purpose flour
1 tsp salt
1 tbsp sugar
1 packet active dry yeast
1 1/4 cups warm water
2 tbsp olive oil
3 tsp dried parsley
1/2 tsp dried rosemary
1/4 tsp dried thyme
Combine 2 cups flour, salt, sugar, and yeast in large bowl. Stir in the water, oil, and herbs. Use an electric beater for about a minute to mix. Stir in remaining flour and mix till smooth. NOTE: I used my hands at this point since the mix will be a bit thick/sticky. Scrape down sides of bowl, cover with a dish towel and let rise for 35-40 minutes.
Grease a 9x5 loaf pan. Stir down batter with hands to expel air. Scrape batter into greased pan and pat down with floured hands. Cover pan and let rise 30 minutes. Bake in a preheated 375 degree oven for 40-45 minutes. Remove from pan and cool on wire rack.
That looks very good!
The one time I made a batter yeast bread, it went moldy at room temp really fast. I would suggest keeping it refrigerated if you don’t eat it up the first day or two.
FORGOTTEN JAMBALAYA
1 can (14.5 oz) diced tomatoes
14.5 oz of chicken or beef broth
6 oz tomato paste
3 celery ribs
2 green peppers, chopped
1 medium onion, chopped
5 garlic cloves
3 tsp dried parsley flakes
2tsp dried basil
1 1/2 tsp dried oregano
1 1/4 tsp salt
1/2 tsp cayenne
1/2 tsp hot pepper sauce
1 lb. boneless chicken breasts, cut into 1 inch cubes
1 lb smoked sausage, cut into 1/4 inch slices
1/2 lb medium shrimp
Hot cooked rice
DIRECTIONS
Throw it all (except the rice) into crock pot, stir, put on low and forget it for 4-6 hours. When chicken is not pink and it has all married well, put in the shrimp for 15-30 minutes. Add more spice at any time if you like it HOT.
“... if you don’t eat it up the first day or two”.
NOTHING lasts here for a day or two. LOL! The three kids seem to inhale it. :) (hubby does his fair share as well)
I wonder how it would be alternating layers of lasagna and perogis.
Might get a little dough-y ;-)
I like my pierogies fried, with little burned bits here and there...
Sweet and Spicy Beef Lettuce Wraps / topped w/ Broccoli Slaw
BEEF PREP Steep on counter 20 min 1/2 c soy sauce, 2 tb ea br/sugar,
sesame oil, 1.5 tb sriracha, cup minced green onions, 2 tea gar/powder, tea
ginger powder, juiced lemon; mix/dissolve; toss in to coat 2 lbs flank steaks
sliced thinly across grain 1/8" thick.
COOK BEEF Heat 2 tbl oil on high just smoking, then add steak slices
in one layer, saute/brown/cook thru/turning. Plate; sprinkle w/ scallions.
ASSEMBLY Fill romaine, bib, iceberg leaf w/ beef; rollup.
Top with broccoli slaw, chopped green onions.
SERVE with hot jasmine rice.
BROCCOLI SLAW shredded broccoli in produce aisle mixed w/ mayo.
Now I’m hungry!
THX for the ping.
Golden Chicken and Autumn Vegetables
4 Bone-in chicken breast halves or 6 thighs
1 Cup chicken broth
1 Tbsp chopped fresh parsley
1/2 tsp garlic powder
1/2 tsp dried rosemary, crushed
1/4 tsp dried thyme
2 Large sweet potatoes, peeled and med-large chunked
9-12 oz frozen or 2 cups fresh whole green beans
In a nonstick skillet over medium-high heat, cook chicken until browned on both sides. Add broth, parsley, garlic powder, rosemary, thyme, potatoes and beans. Bring to a boil. Cover and cook over low heat for 20 minutes or until done.
My husband would love that! And even though I’m not a big beef fan, it’s a lot like Korean Bulgogi, and I do like that!
LOL! Husband is a hot sauce fan; I pick up weird brands whenever I see them, and I’ve never encountered that one.
‘Stick to ribs’ generally means crockpot to me...
Slow-Cooker Bacon-Ranch Chicken and Pasta
Ingredients
1 lb chicken breasts
6 slices bacon, cooked and diced
2 to 3 cloves garlic, finely chopped
1 package (1 oz) ranch dressing and seasoning mix
1 can (10.75 oz) condensed cream of chicken soup
1 cup sour cream
1/2 teaspoon pepper
1/2 cup water
8 oz spaghetti, cooked
Directions
• Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.
• In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.
• Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.
• When about 15 minutes are left, cook and drain spaghetti as directed on package.
• Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.
“My Husband?” And all this time I thought you were male!
Um....no.
That actually looks like it has enough flavor to come out well in the crock pot.
I love the crock pot in theory - but almost everything we’ve made in it has come out tasteless, except pulled pork, and a thing I made from one of those ‘meal kits’ a few months ago - I think it was jambalaya.
I just haven’t learned the trick of good ‘crockpotting’.
A friend dropped by to borrow some tools and brought his grandchildren. Heated some milk for kids hot chocolate while we geezers had coffee. One of the kids asked why I shook the milk so hard. To mix the cream completely into the milk sez I. Blank stares. Had to explain about life before homogenized milk.
I then realized that the habit acquired in 1950's childhood had lingered so long, had just became reflexive. Old habits never die. ;>)
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