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
Oh that’s right, you don’t eat pork. I think it would be great. I’m thinking I should buy a brisket!! LOL.
Just try with swiss cheese, mustard and pickles, (but I love cheese, mustard (esp. a god ballpark mustard) and pickles).
If you find a good way to use it let me know but I think it can stand alone.
But the "right" way is to grate your own. I don't like working with it because it's so hard.
Last night I found Olive Garden copycat. I might like that, too, and either way I will try to use real parm unless you think for something quick, the kind in a can is ok.
My mom used to make hamburger buns, buttered, sprinkled with the can kind of parm and toasted under the broiler. How I loved those! I have since switched to French bread but they are great for a snack (or I make a meal out of things other people probably wouldn't).
“September in SoCal has come in like a pack of sweaty illegals.”
LOL you have a way with words. And all too appropriate.
I remember those hot days, when you would just feel like dying sitting in the car, waiting for the air conditioner to finally work. I’d have to use tissues to touch the steering wheel because it was so hot. And unless I was going out of town the car never cooled down by the time I got where I was going. And then there’s when the asphalt felt squishy as you walk on it…
When people hear her complain about it’s hot, I have to tell them that we need to count our blessings.
I’m not sure if the stuff in the can would melt right. First it has other things added to it and that might influence the melting. But I also know that if I use Parmisan cheese that I grated earlier and then froze it doesn’t melt right either, it kind of clumps and you don’t get that velvety smoothness in the sauce. You could certainly try it. But there’s nothing like the intense flavor of melted good Parmesan.
For Christmas I brought myself a rotary grader and gave it to my husband to wrap. It is the most wonderful thing! I can’t believe that I either hand grated or used the food processor all these years. I’ve come to hate cleaning out that processor.
This is the little baby I bought and it really is so easy. Even for me and I have pretty weak arms. You just need to cut your Parmesan into small enough sections and it’s amazing how fast you get nicely shredded ..shreds. We actually use one of those 1 to 2 pound blocks of cheese now before it expires. There are much cheaper that way, at Sam’s Club or Costco.
Won't give up my hummus though and saw a recipe demo where she went the x-tra mile and skinned the chick peas and it was soooooo smooth. That at least I only have to wash the blade (oh so carefully!) and the work bowl and cover.
I still like my can for quick oasta and those broiled buttery cheesy buns. It keeps a long time in the fridge which means it's loaded with preservatives. Just because I put it in my cart doesn't mean I'm going to buy it ;-). But the microplane doesn't work very well for hard stuff.
Can you make chocolate curls with it? I never was very good at it. I never joined Sam's Club and we are finally getting a Cosco. The more places I shop the more extras I buy.
One of my dream projects is those Potatoes Anna I posted. I could make do with several grated authentic cheeses but I'd sure like the pecorino romano. But I don't think I can have it because of expense and none available locally. Walmart you can order it online, $15.99 lb but don't know what/if shipping might be.
15.99 a pound! That’s highway robbery. Here, Sam’s Club has the 24 month Parmesan for about nine bucks a pound. The 10 or 12 month stuff is six dollars. I would guess the Romano should be the same as the lower aged Parmesan. Although our Sam’s Club hasn’t had Romano or 36 month Parmesan in over a year. I’m pretty disappointed in them. But everywhere else is way too expensive. I don’t know if I’m actually saving any money, because of the membership fee. But between the all of oil in the Parmesan and the coffee, I figure it’s worth it. And the toilet paper and paper towels are pretty inexpensive, as long as you have a big closet!
That’s why I go ahead and buy it in bulk from Sam’s Club. Because even if I don’t get to all of it I still have saved money. But it seems to be no problem. If it gets to be near the expiration date I grate it and freeze it. It doesn’t grate very well after being frozen, then it will just crumble.
I love hummus. But peeling the chickpeas? That would take forever! Is there a shortcut? I did find a recipe for a very smooth hummus, that didn’t require peeling the chickpeas. You put the lemon juice and tahini in the food processor first and whip it until the tahini becomes a very light beige. Then you add garlic and salt and whatever else you want for seasonings. And then with it running new ad in the chickpeas slowly, maybe have a handful at a time. Oh, and put in the water and oil before that so the chickpeas grind up really smooth. And just keep adding them slowly until the consistency is right. That seemed to work pretty good. I have a chipotle hummus, I pesto hummus, and a Kalamata olives hummus that I really like. They are crazy flavorful. If I make the chipotle the way my husband likes it I can’t eat it! It’s way too hot.
I’ll look for your potato recipe. This thread had about three postings when I first saw it and then when I came back it was well over 100. I get overwhelmed when it’s too many to look at.
Broke my mom's hand-me-down crock {we're talking 1st gen. Early 60's?)gettin ready for a Christmas bash this year. Bought a new one and went crock pot crazy. Started on a new recipe every 12 hours for 4-5 days. Learned a few things.
It's a great place to cook with acid (i.e. citrus) pre-marinaded meats. It does not take the the place of roasting. Raw beef or pork, not marinated, needs to be cooked prior.
Chicken, plus minus. Depends on the recipe. Soups, stews, small raw chicken pieces fine. Big, pre-cook.
Think of it as much better than simmer on the stove.
Alton is spot on. Fibers tighten. He learned well from Harold McGee. In the process of reading his "On Food and Cooking" by Mr. McGee. Best cook book ever! Then check out Shirley Corriher "The How's and Whys of Successful Cooking".
Better living through knowledge. (Come to think of it that applies to a lot of daily living!)
“But the “right” way is to grate your own. I don’t like working with it because it’s so hard.’
Been working with Parm for decades. The hard stuff is a gift from God. Worth it.
Mix it with some mayo, minced garlic. Spread it on bread and broil it. Heaven!
$9/# isn't too bad. My hard cheeses seem to keep well except for the parm. The Gruyere has been in there for months with just a little mold to cut off. The Asiago I tried the vinegar on a paper towel trick and it should still be good (I don't like it as well as some of the others).
I can't even shop anymore myself. I have to use Aisles online or get my daughter to go if she will. I've got plenty of soups but nothing to make some things I'd planned so what do I eat? Instant mashed potatoes and gravy I made out of Better than Bullion broth.
No, there's no shortcut but the way it was shown, they slip out easily once you get the hang of it and there aren't that many in a can. I will try it once but I haven't minded it not being perfect. Lucky I can make it at all. If I just had some bread, prefer pita and don't want to make my own, I could make some tonight.
Yes, I put the lemon juice and tahini in first but now also the olive all. The tahini had so much oil float on top it's super thick to process and makes a mess. The oil helps a lot. And I just dump except for measuring the salt and cumin and specialty ingredients.
I like my Kalamata olive hummus which I love but rinse as much salt as I can off the olives and don't add salt to that one. I also love roasted red pepper hummus although it's extra work. Haven't tried the other two you mentioned, had some pesto, used it in a pasta salad recipe, cleaned out my fridge which was a horror show, and threw it out. My fridge looks beautiful, and I try to keep it wiped up now. And the drawers clean.
I do what you do, add extra liquid and watch for the consistency I'm after. Wonder how it would be with lime, the whole guacamole ingredients, play with it although never made guacamole yet because I have to have cilantro and will buy herbs but hate to pay the price. I grew the most gorgeous cilantro one year and wasn't in the mood for the things I like it in at the time.
I get overwhelmed, too, and miss good things because it just gets to be too much. And I talk too much sometimes, guess I don't have anyone to talk to except a new social worker today; I was dreading that, new somebody in my house to interact with. The web I don't get so anxious usually talking to people and can quit when I want.
I would hold off with the potato recipe until I wanted something special or to dazzle someone (which it might not). The lady who wrote the cookbook lives in NYC and can get all the exotic stuff. I was cleaning out my email because it kept running out of room and found an email from my granddaughter where she told me about an awesome food blog, and it was the potatoes anna one so I sent her a link to that.
I probably won't join Sam's though for reasons stated and other ones. I kind of envy people who have better access to things than I do. And I better buy more olive oil or I'm going to run out making hummus.
I could try that. Offhand doesn’t sound good with mayo, ok with garlic, guess I can’t use plain parm. My arm gets tired grating it though if I need very much.
Funny story...when my now husband and I first started dating, I made him Fettuccini Alfredo for dinner (he calls it “Fetafraidy Alchino”...cute, huh?). He really enjoyed it and commented on how we ate healthy that night by not having any meat. I had to explain to him why cardiologists call it “heart attack on a plate”.
I make it with butter, cream and parmesan cheese. Haven’t found any jarred version that tasted better.
That is funny (except what was in quotes). Thanks for sharing it. I probably won’t make it for awhile but am hungry for it.
Pretty close LOL
Snappy Halo LOL
looks like yer gonna live pall
Like anything...MODERATION! Having something you love - even if it’s “bad for you” - is fine as long as you don’t make it a regular thing. For example...I love good cheesecake and my hubby took me to PF Chang’s for my birthday dinner tonight. They have a really yummy cheesecake for dessert. They serve it with a fresh raspberry coulis that makes it great. I got it to go and will nibble on it for the next few days. You gotta treat yourself sometimes!
Just put all the stuff in the crock, set it on low, and forget it for 12 hrs or so.
I’d be glad to pay for delivery, if I could just get fresh organic free range feed milk, eggs, butter etc.
Where do you live? Do you have that cookbook nourishing traditions?
You are welcome. I hadn’t had any hamburger helper/chili mac since the kids moved out about 30 years ago. LOL. It certainly hit the spot. Good enough that I’ll be making it again.
I am very jealous of anyone who has milk delivery. I also remember when there used to be diaper service/laundry. That was a luxury, but made a nice shower gift to pay for a few weeks for someone.
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