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
Liz, my my! But we are carameled out, because unbeknownst to you, I made salted caramel ice cream (yes, of course I added chocolate in stratiatella form) the day before! So mom had found in the dreaded LA Slimes a recipe for the best brownies in the world and I will need to see if they come close to my recipe which I think are the best. So we are going triple chocolate after this. Will post the recipe if it is good. The only things these Timeses do right is food and maybe sports.
My mouth is watering at the mere mention of chocolate.
Just an idea for later in the month or so: I’d love it if we could hear some homemade Christmas gift ideas from our thread friends! We are actively looking for some ideas now. I’d even welcome a chocolate fruitcake(!!) recipe because that kind was the only kind I’d ever liked. Some food related gifts take a couple months. We made dill pickles from the garden once and it took 3 months.
Right now we are going to make natural lavender bath bombs that are actually healthy. The store ones can cause rashes and feminine problems. If they come out, I can put up that recipe.
Just in case you’re searching for thread ideas! <3
I’ll keep it in mind!
I saw a Kraft video for melting caramels for dipping apples. They do it right on the stovetop, add 2 tablespoons of water (I'd at least use milk), and stir constantly until melted. If it's not runny enough to pour over chips, you can probably add a little more milk and reheat very carefully. I will probably do over hot water.
There are some good comments on Yaelle's version of Carmelitas. One thought you should melt the butter to ALMOST melted for better crust and topping AND not press the crust in too hard or it's hard to get out of the pan. Another thought using quick oats instead of regular would be better. I can put my regular in the food processor but hate the extra step and time and am NOT going to buy quick oats.
I did the softening the butter but not melting it. Worked well. And I used regular oats, not quick, and it seems fine.
Great! Thanks!
Is that a way to make quick oats - process in the processor?
I’m sorry for your loss. It’s always a shock when a friend passes away. Or even just someone I know.
http://eathealthyeathappy.com/how-to-make-quick-oats-from-old-fashioned-oats/
Me too. The less processed food is, the better.
Yum it’s almost oatmeal weather!
CRANBERRY CREAM LIQUEUR / on cooking thread awhile back.
METHOD Batch-blender smooth combined 14 oz can sweet/cond/milk,
2 c vodka, 16 oz jellied cranberry sauce, 12 oz can frozen cranberry-orange
juice cocktail, thawed, cup HnH, tea cinnamon.
Cover/chill a bit to meld flavors.
Add a gift tag that says "keep refrigerated."
I know yours are THE BEST.
I once attened a posh catered party in the Hamptons. They served these small brownie squares that had mini chips in them. So delish...I still dream about them.
Sounds rather pedestrian....but there musta been couple secret ingredients in those brownies.
BTW, just by chance I logged onto a LIVE Ludo Lefebvre cooking event on Facebook. Apparently he has them frequently. It was very funny. Plays later on his timeline.
About the only thing I like on FB.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.