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 brown mine too.
I was kinda taken aback that Mom did not brown it, but it was and is lovely.
Nom Nom.. crust of Italian bread..
I am lucky Rehoboth Ranch is 10 mi away.
It aint cheap but the quality is superb, the lab is excellent.
LAMB!!
We often buy the Classico tomato sauce, for making Eggplant Parmigiana, and we think it’s an excellent bottled tomato sauce.
But I’ve never found a bottled Alfredo sauce that isn’t ‘chalky’. I think that’s something best made from scratch. (Just my humble opinion.)
Looks like a great place. If I think about what I’m eating I feel a little bad though but it doesn’t stop me from eating it.
Thanks for the tip! Maybe that’s why the pulled pork and Jambalaya are the only things that turned out well ;-)
The tomato sounds good. Can you please post your scratch Alfredo recipe?
Oh yes!
I laugh everytime I hear the well know French chef Ludo Lefebvre talking about how much he loves “ranch dressing” in his heavy French accent.
Everyone loves ranch dressing!
https://www.ludolefebvre.com/restaurants/
truly lovely caring people.
“Everyone loves ranch dressing!”
Not I!
Soup Socks - for stewing chicken and making stocks. Won’t cook without them.
No problem. 8o)
My Alfredo recipe is equal parts cheese and butter. With that as the basic concept, variations can be made- saute garlic in the butter before adding cheese, add a pinch of nutmeg (I don’t like it), and / or herbs. A very good variation is adding a good squeeze or orange. I will also add cream to make it thinner at times, too. I tried bottled once. It was awful. It tasted like wheat. Anyway, that’s my version.
I dunno. The idea of breaking ‘the traditional boundaries that separate the kitchen from the guest’ seems to be one of those faddish things that has become quite old, already...
I’m looking forward to a future where the kitchen is hidden, and guests will again enjoy the art, without having to witness “daylight upon magic.”
I used to think the Vietnamese roasted the marro bones first, nut be the old folks do but shortcuts is nice.
They tell me they don’t roast them.
Still... Pho Tai nam is sublime
The Kitchen/Table is the gathering place.
Gnight Dear Lady
Kids like their meal better if they have a hand in it, we ALL do...
Well, I was talkin’ about restaurants ;-)
Sweet Dreams!
nut be= but the
gnight
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