Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

Weekly Cooking (and related issues) Thread

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:

https://www.bettycrocker.com/recipes/spinach-and-ravioli-lasagna/8df9521c-8475-4f83-9b3b-c5288ad13adf

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


TOPICS: Chit/Chat; Food; Hobbies
KEYWORDS: casserole; chutney; pork; ravioli
Navigation: use the links below to view more comments.
first previous 1-20 ... 41-6061-8081-100 ... 261-274 next last
To: Fungi; Jamestown1630

“My Husband?” And all this time I thought you were male!


Well, “he” still could be! Think of how much “he” loves cooking and pores over old cookbooks... ;)


61 posted on 08/30/2017 6:44:26 PM PDT by Yaelle (We have a Crisis of Information in this country. Our enemies hold the megaphone.)
[ Post Reply | Private Reply | To 17 | View Replies]

To: Covenantor
Some of us remember making butter ☺
62 posted on 08/30/2017 6:46:05 PM PDT by mylife (the roar of the masses could be farts)
[ Post Reply | Private Reply | To 20 | View Replies]

To: mylife
I made that by altering slightly a recipe I found on the web and what I remember of my mom's. Used beef shanks with marrow bones, two, browned well first. And used longer-cooking barley. It was so good, the new beef stock helps flavor, huge batch, finicky eater grandson loved it especially the meat we broke with our soup spoons (I left it in big chunks how it cooked rather than cutting it up like I usually do).

I thought about buying some lamb with some bone and trying to make some like Campbell's used to sell, think it was called Stock Pot, got extremely $$$. It had mutton flavor, barley, onions, carrot, probably some celery, think no potatoes, didn't put in mine either. Very thick when you opened the can. I loved the stuff, was just a teen when I first tried it.

63 posted on 08/30/2017 6:47:08 PM PDT by Aliska
[ Post Reply | Private Reply | To 54 | View Replies]

To: Jamestown1630
Ops! I have no idea how that happened. Maybe just finishing a bottle of Petite Petit Petite Sirah/Petite Verdo has something to do with it. Highly recommended, easily a 90.
64 posted on 08/30/2017 6:49:16 PM PDT by kitchen (If you are a violin bow maker or restorer please ping me.)
[ Post Reply | Private Reply | To 57 | View Replies]

To: MomwithHope

A pig on a spit wrapped in chicken wire with a turkey on either end rotisseried for 8+ hours is wonderful.

Autumn bonfire are wonderful too.

Mom’s the Queen of bonfires LOL


65 posted on 08/30/2017 6:57:19 PM PDT by mylife (the roar of the masses could be farts)
[ Post Reply | Private Reply | To 29 | View Replies]

To: Jamestown1630

Our old crock pot was so old I worried about electric fires. I have never been a real crockpotter so I guess I really don’t need one. But they are cool! Torn between a crock pot, feelin’ like a fool, desiring a crock pot is breaking all the rules...........(sung to the tune of “Torn between two lovers”)


66 posted on 08/30/2017 7:00:56 PM PDT by leaning conservative (snow coming, school cancelled, yayyyyyyyyy!!!!!!!!!!!)
[ Post Reply | Private Reply | To 19 | View Replies]

To: Jamestown1630

I had a milk bottle that had a cream separator on the neck shaped like a baby’s head.

I sold that for $5 as a teen.

DoH!


67 posted on 08/30/2017 7:01:00 PM PDT by mylife (the roar of the masses could be farts)
[ Post Reply | Private Reply | To 35 | View Replies]

To: Yaelle

Oooh Malibu! Can I come visit & roast in the sun too?? I will pay for my keep by cooking ; )


68 posted on 08/30/2017 7:05:09 PM PDT by leaning conservative (snow coming, school cancelled, yayyyyyyyyy!!!!!!!!!!!)
[ Post Reply | Private Reply | To 52 | View Replies]

To: Jamestown1630

Going to do barbequeing this Labor Day...


69 posted on 08/30/2017 7:06:43 PM PDT by Deplorable American1776 (Proud to be a DeplorableAmerican with a Deplorable Family...even the dog is DEPLORABLE :-))
[ Post Reply | Private Reply | To 1 | View Replies]

To: Aliska

Got to have soup bones.
Mom says she does not brown the beef.

That kinda took me by surprise


70 posted on 08/30/2017 7:09:22 PM PDT by mylife (the roar of the masses could be farts)
[ Post Reply | Private Reply | To 63 | View Replies]

To: Covenantor

Yes! My first Egg Foo Yung, which my Dad learned to like when he was in California after WWII. But I can’t remember the name of that place.

the ‘Great Wall’ was down on Hamilton Street...

Give me time, I’ll remember the name.

Do you remember a little family-run Italian/Pizza place, on Arundel Road in Kaywood? That was my first Pizza, and first Italian meatballs!


71 posted on 08/30/2017 7:09:42 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
[ Post Reply | Private Reply | To 60 | View Replies]

To: momtothree

You got 3?? We have 7 here... ConservaTeen could be in a closed Publix, eat everything in it and still be hungry. And he is still 95 pounds...


72 posted on 08/30/2017 7:10:16 PM PDT by Deplorable American1776 (Proud to be a DeplorableAmerican with a Deplorable Family...even the dog is DEPLORABLE :-))
[ Post Reply | Private Reply | To 6 | View Replies]

To: Aliska

Brother,makes great Spring Lamb Stew.


73 posted on 08/30/2017 7:11:10 PM PDT by mylife (the roar of the masses could be farts)
[ Post Reply | Private Reply | To 63 | View Replies]

To: mylife

Making butter can be a fun party activity; pass the jar around and let everyone shake - sorta like letting everyone have a go at the ice cream churning:

http://happyhooligans.ca/homemade-butter/


74 posted on 08/30/2017 7:13:44 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
[ Post Reply | Private Reply | To 62 | View Replies]

To: Deplorable American1776

Have a special family sauce recipe?


75 posted on 08/30/2017 7:15:57 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
[ Post Reply | Private Reply | To 69 | View Replies]

To: leaning conservative

I think the key is really cutting back the liquid in any recipe.

Most things we’ve made have been very bland. I think it’s an art, and you have to work it out with all the new generations of crockpots. They seem to cook a lot hotter now, even when they’re supposed to be ‘slow’.


76 posted on 08/30/2017 7:18:20 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
[ Post Reply | Private Reply | To 66 | View Replies]

To: Jamestown1630

I used to churn it on the farm as a kid.

Soooo good on home made warm bread.

Grammer would sprinkle that with sugar sometimes as a treat


77 posted on 08/30/2017 7:20:01 PM PDT by mylife (the roar of the masses could be farts)
[ Post Reply | Private Reply | To 74 | View Replies]

To: mylife
My neighbor boiled them but browning makes the broth a little darker and flavorful imo. I always browned the meat for my veggie soup. But those darn soup bones are expensive.

I also make it in the oven once the stove-top stuff is done and cook at 275.

I'd like a taste of mutton stew. I miss lamb chops which are so expensive, good deal on some "butterflied" fresh lamb at Aldi's I missed, also rack of lamb on sale awhile back I couldn't bring myself to buy.

Really I never ate it much but used to buy ground lamb and make pan-fried burgers with it and just ate plain. Was satisfying.

78 posted on 08/30/2017 7:21:27 PM PDT by Aliska
[ Post Reply | Private Reply | To 70 | View Replies]

Mom would recreate that with Schwebels white loaf bread, toasted with margarine or oleo and sugar/cinnamon.

Not the same experience!

Love you Ma


79 posted on 08/30/2017 7:24:19 PM PDT by mylife (the roar of the masses could be farts)
[ Post Reply | Private Reply | To 77 | View Replies]

To: Jamestown1630

With a crockpot it is best to season the food near the end of the cooking time, with the exception of onion and garlic. Long cooking times tend to destroy the flavors of most herbs and spices.
Chile powder, though, gets more intense.


80 posted on 08/30/2017 7:26:26 PM PDT by piasa
[ Post Reply | Private Reply | To 76 | View Replies]


Navigation: use the links below to view more comments.
first previous 1-20 ... 41-6061-8081-100 ... 261-274 next last

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.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson