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
That salmon dish is on the menu tonight. Hubby brought home s new salsa from Costco that looks very fresh. Thanks.
Thanks for posting this. I am going to try this and am glad to make my own Mojo Crillo.
I makeup batches of this soup and freeze it. I will serve it with a no-knead kind of bread when I am in the mood for making it.
“I know that crock pots have changed a lot over the years, and recipes from the early days of crockpotting don’t work the same now; but I haven’t taken time to really study it.”
The new crockpots are HOT! I got one at Lowe’s last Christmas - a good deal and it was smaller than the big one I’ve had for decades. I made the concoction I’ve always made in a crockpot - cubed round steak with cream of stuff soups. Well, on low it was boiling away in just an hour or two. In the old crockpot, it never boiled on low and barely boiled on high.
In googling a bit, it’s the food safety Nazi’s at it again, thinking cooking slow is dangerous. So they have ruined my using crockpots now - without truly being able to SLOW cook, some tough cuts of meat stay tough - boiling just tightens up those fibers even more, according to Mr. Good Eats.
I can’t figure out how to moderate the temperature. The environmental Nazi’s messing up my washing machine temperatures I could get around by managing the hot/cold spigots at the wall. But this one I can’t figure how to to fix.
Oh boy, those chicken and dumplings look good!
I didn’t know about real southern dumplings until moving to the south. I always used the Bisquick fluffy kind. I still like those, but the chewy noodle-like ones are definitely a more comfort-type food.
And I had to learn to make biscuits, of course.
And don’t tell the neighbors, but when nobody is looking - I make cornbread the flour AND sugar. I can’t help it....
I love fall - it’s my fav season. Probably because I’ve always been in deserts and was so happy that the intense summer heat was over, LOL!
I hear family in Bakersfield is sweltering.
While I think we completely missed summer here, in East Tennessee. This is the best August of my life - I got to open windows, have cool evenings, it’s been like in the Twilight Zone. (Except the tomatoes are not happy and the fireflies left early... can’t have it all)
We had a good one many years ago that ‘died’. Since then, I can’t get one to just simmer, and they all seem to have hot spots.
Maybe if you pay really big bucks you can get something that you can regulate more finely; but the average ones are too hot.
I’ve been using this Alfredo recipe for years now - it came out of a real Italian cookbook, written in Italian and luckily there are few ingredients so translating was easy, LOL! It is rich, easy, lucious, silky - I can’t eat other Alredo’s without being disappointed. A good Parmesan is a must - aged at least 24 months. But a 10 month is ok in a pinch, but you might need a touch of salt then. And the nuttiness won’t be there.
Fettuccine Alfredo
6 tbsp butter
1 cup whipping cream
1 cup Parmesan
Melt butter, add cream and let simmer a few moments. Drain 1 pound cooked pasta (fettuccine) and blend with cream and butter while still under heat. Remove from heat and add cheese and toss.
Oh yeah, I forget that the pricey ones have temperature controls. That’ll do. But we shouldn’t HAVE to pay more because liberals’ agendas are taking over!!!! It pisses me off.
Oh and fresh grated Parmesan is a must - it melts divinely. Anything pre-grated might just clump.
But it’s worth it - it really is. Even worth the calories ;)
Once I made this, hubby and son didn’t like any other kind of white sauce. It’s rich without being cloyingly thick or getting too thick as it cools.
If they’re doing it for food safety reasons, control of their liabilities is probably their concern.
Of course. They always have some excuse. But I’ll bet it’s not the manufacturer, but government regulations. Those have grown exponentially since grandma’s days. Lawsuits wouldn’t explain why I can’t wash my clothes in hot water...
Yes, same with the low-volume toilets.
Fortunately, we have one that works very well; but a lot of them waste more water than the old fashioned ones did.
There is a great recipe database from SF Gate-they used to have the best recipe section of any newspaper. Alas, it went away, as did most newspaper food sections. I see the New York Times wants $5 a month now to see these recipe data base.
I like to make this autumn panzanella and serve with a simple grilled chicken.
http://www.sfgate.com/food/recipes/detail/?p=detail&rid=18835&sorig=qs
Oh yeah, good point! I forgot about those. With the one we got we pretty much have to flush twice. That works as well as having to wash everything twice in the HE washers. LOL. And my brand new super expensive dishwasher that doesn’t dry the dishes worth a darn. And in the directions in order to get a good cleaning, it says to run the hot water at the sink before starting the dishwasher. And I have to add more chemicals to the drying cycle in order to get anything dry at all. Yeah, that’s really environmentally friendly.
That sounds lovely. We had a nice time for the first two weeks of August. Cool mornings and evenings, hot summer days in the low 90s. That gives you the best of summer. But it didn’t last. September in SoCal has come in like a pack of sweaty illegals.
110 is as unpleasant as 10 below zero. You are in distress just getting to the car. It feels like you’re going to die.
It’s very good.....authentic.....and so easy to make
You reminded me of my childrens' step-sister who was staying with us a long time ago; she died back in 2011 from cancer may she rest in peace. One day I was at work and came home to chicken and "dumplings." It was delicious. It was more like chicken and noodles only she cut them in squares which I thought was novel but yummy. I asked her how she knew how to make all that (from scratch, too). Her aunt taught her she said.
She had found a chicken in the freezer and the rest of the ingredients and went to work. Some people I might resent using something I might have planned for something else but not that meal.
I don't like biscuits particularly and use the can ones even though I have Bisquick and at home they were regular fare. I'll eat them but like yeast-rolls, etc., better.
The only exception is my mother would make like a chicken pie in the long glass baking pan and top it in biscuits instead as pie dough as a short cut. I loved that!
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