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Post by Max on Jul 5, 2024 15:50:17 GMT -5
If I'm in that area I will check out that restaurant. I already know what pasta I'm ordering (Strozzapreti). The strozzapetri was so good. My favorite though was the GRANDMA WALKING THROUGH FOREST IN EMILIA which was Cappelletti verdi with roasted, sautéed leeks & black mushroom puree. You have to try that too. When we try a new restaurant we usually do what you did, order different dishes, then split them. Cappelletti verdi with roasted, sautéed leeks & black mushroom puree. Mmm, nice combination of ingredients. I never had that before, but it sounds delicious. |
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Post by inger on Jul 5, 2024 16:00:42 GMT -5
If I'm in that area I will check out that restaurant. I already know what pasta I'm ordering (Strozzapreti). The strozzapetri was so good. My favorite though was the GRANDMA WALKING THROUGH FOREST IN EMILIA which was Cappelletti verdi with roasted, sautéed leeks & black mushroom puree. You have to try that too. We had a leek under or kitchen sink, but I fixed it. When he had black mushroom purée growing on the walls we scrubbed them vigorously until they were gone and repainted. I’m currently growing something in a Petri dish, but I doubt it’s going to be Cappelleti or anything else that’s verdi… What’s actually different about pastas, other than the shape?… |
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Post by kaybli on Jul 5, 2024 16:26:16 GMT -5
The strozzapetri was so good. My favorite though was the GRANDMA WALKING THROUGH FOREST IN EMILIA which was Cappelletti verdi with roasted, sautéed leeks & black mushroom puree. You have to try that too. That sounds fantastic, kaybli. I admire your palate. Thanks desousa! I love to eat. A little too much. I lost 60 pounds but gained back 35. 😔 |
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Post by inger on Jul 5, 2024 17:47:03 GMT -5
That sounds fantastic, kaybli. I admire your palate. Thanks desousa! I love to eat. A little too much. I lost 60 pounds but gained back 35. 😔 Still a net loss of 25 pounds. Not so bad. I had lost 35, but regained about 15… It’s partly because of winter sloth. … |
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Post by kaybli on Jul 5, 2024 18:02:26 GMT -5
Thanks desousa! I love to eat. A little too much. I lost 60 pounds but gained back 35. 😔 Still a net loss of 25 pounds. Not so bad. I had lost 35, but regained about 15… It’s partly because of winter sloth. … Yea what can you do. I just have to work on it more. |
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Post by inger on Jul 5, 2024 19:57:25 GMT -5
Still a net loss of 25 pounds. Not so bad. I had lost 35, but regained about 15… It’s partly because of winter sloth. … Yea what can you do. I just have to work on it more. I don’t have any hardscaping to do this year. I was getting strong again at the end of last summer…I could do more, I still have a good pile of lava rock, but other plans this year… |
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Post by laurenfrances on Jul 10, 2024 17:30:27 GMT -5
Does anyone still make dishes popularized in the 70-80s? Let me list a few. Salisbury steak, Meat loaf, beef stroganoff, Sheppard's pies. stuffed peppers, tuna casserole, sloppy joe, pot pies, stuffed cabbage rolls, American goulash, tapioca pudding, etc
I still occasionally make meat loaf, pot pies, and stuffed peppers.
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Post by laurenfrances on Jul 10, 2024 17:51:13 GMT -5
Yea what can you do. I just have to work on it more. I don’t have any hardscaping to do this year. I was getting strong again at the end of last summer…I could do more, I still have a good pile of lava rock, but other plans this year… As my doctor retires, I enlisted a new primary doctor who is also a cardiologist. He send me on a tailspin with a suspicious cardiac anomaly. A multitude of testing followed which includes Doppler echocardiogram, stress test, nuclear angiogram. Seems my anomaly reveals nothing of significance. After weeks of prodding, I'm fit as a fiddle. |
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Post by rizzuto on Jul 10, 2024 17:52:01 GMT -5
Does anyone still make dishes popularized in the 70-80s? Let me list a few. Salisbury steak, Meat loaf, beef stroganoff, Sheppard's pies. stuffed peppers, tuna casserole, sloppy joe, pot pies, stuffed cabbage rolls, American goulash, tapioca pudding, etc I still occasionally make meat loaf, pot pies, and stuffed peppers. I love all that kind of stuff, especially Meat Loaf and Sheppard's Pie. Here is a really good recipe for Meat Loaf: Ingredients: 4 tbsp butter 1 ½ pounds lean ground beef 1 pound ground pork 1 small onion, finely minced ½ of one large green bell pepper, finely minced 5 cloves garlic, finely minced 2 eggs ½ cup heavy cream 1 cup plain bread crumbs 2 tablespoons chopped fresh parsley 1-2 tablespoons chopped fresh basil 3 cups beef broth (we used 3 tsp. Better than Bouillon Beef mixed with 3 cups of boiling water) 4 cloves garlic coarsely chopped 4 tablespoons flour 8 tablespoons water Cajun Seasoning (e.g., Paul Prudhomme's Meat Magic) salt black pepper Directions: Preheat the oven to 350 degrees F. Use 2 tbsp butter to grease a 9×13 baking pan. In a saute pan, melt 2 tbsp butter and sauté onions and bell pepper until softened and onions are translucent. Add minced garlic to vegetables and stir until fragrant. Remove from heat and allow to cool. Add parsley and basil to vegetables. Place the beef and pork in a large bowl and season generously with Cajun seasoning and black pepper. Add eggs, bread crumbs, heavy cream and vegetable mixture to meat and mix together. Form the meat into a loaf and place in the greased pan. Make beef broth and add coarsely chopped garlic to liquid. Pour the broth over the meatloaf and bake uncovered for 1.5 hours. Baste the loaf with a bulb baster several times during the 1.5 hour baking time. When baking time is over remove the 9×13 pan from the oven and use a bulb baster to transfer broth from baking pan into a skillet or saucepan and heat to a low boil. Whisk together flour and water in a bowl and add to broth. Whisk constantly while the gravy thickens. Add salt and pepper to gravy as needed. Serve gravy over meatloaf and mashed potatoes. |
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Post by laurenfrances on Jul 10, 2024 18:02:30 GMT -5
The strozzapetri was so good. My favorite though was the GRANDMA WALKING THROUGH FOREST IN EMILIA which was Cappelletti verdi with roasted, sautéed leeks & black mushroom puree. You have to try that too. When we try a new restaurant we usually do what you did, order different dishes, then split them. Cappelletti verdi with roasted, sautéed leeks & black mushroom puree. Mmm, nice combination of ingredients. I never had that before, but it sounds delicious. I've been experimenting with various Colorado Chili Verde recipes. I found a market that sells tomatillo. Unless you live in a Latino community, they are hard to find. I grew poblano chilis last year, so i still have some in the freezer. Too bad I cannot find hatch chilis. So I substitute it with serrano. It was delicious! |
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Post by laurenfrances on Jul 10, 2024 18:13:32 GMT -5
Does anyone still make dishes popularized in the 70-80s? Let me list a few. Salisbury steak, Meat loaf, beef stroganoff, Sheppard's pies. stuffed peppers, tuna casserole, sloppy joe, pot pies, stuffed cabbage rolls, American goulash, tapioca pudding, etc I still occasionally make meat loaf, pot pies, and stuffed peppers. I love all that kind of stuff, especially Meat Loaf and Sheppard's Pie. Here is a really good recipe for Meat Loaf: Ingredients: 4 tbsp butter 1 ½ pounds lean ground beef 1 pound ground pork 1 small onion, finely minced ½ of one large green bell pepper, finely minced 5 cloves garlic, finely minced 2 eggs ½ cup heavy cream 1 cup plain bread crumbs 2 tablespoons chopped fresh parsley 1-2 tablespoons chopped fresh basil 3 cups beef broth (we used 3 tsp. Better than Bouillon Beef mixed with 3 cups of boiling water) 4 cloves garlic coarsely chopped 4 tablespoons flour 8 tablespoons water Cajun Seasoning (e.g., Paul Prudhomme's Meat Magic) salt black pepper Directions: Preheat the oven to 350 degrees F. Use 2 tbsp butter to grease a 9×13 baking pan. In a saute pan, melt 2 tbsp butter and sauté onions and bell pepper until softened and onions are translucent. Add minced garlic to vegetables and stir until fragrant. Remove from heat and allow to cool. Add parsley and basil to vegetables. Place the beef and pork in a large bowl and season generously with Cajun seasoning and black pepper. Add eggs, bread crumbs, heavy cream and vegetable mixture to meat and mix together. Form the meat into a loaf and place in the greased pan. Make beef broth and add coarsely chopped garlic to liquid. Pour the broth over the meatloaf and bake uncovered for 1.5 hours. Baste the loaf with a bulb baster several times during the 1.5 hour baking time. When baking time is over remove the 9×13 pan from the oven and use a bulb baster to transfer broth from baking pan into a skillet or saucepan and heat to a low boil. Whisk together flour and water in a bowl and add to broth. Whisk constantly while the gravy thickens. Add salt and pepper to gravy as needed. Serve gravy over meatloaf and mashed potatoes. My recipe has similar ingredients. Instead of basil I use thyme and savory. Yummy with mashed potatoes and green beans. I'm going to try your recipe. I have lots of basil/parsley growing. As with Sheppard's Pie, I made a Cajun version from Paul Prudhomme's recipe. It was complicated but delicious. I haven't made it in a long spell. I love those old time stick to your ribs recipes. |
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Post by pippsheadache on Jul 10, 2024 18:15:26 GMT -5
Does anyone still make dishes popularized in the 70-80s? Let me list a few. Salisbury steak, Meat loaf, beef stroganoff, Sheppard's pies. stuffed peppers, tuna casserole, sloppy joe, pot pies, stuffed cabbage rolls, American goulash, tapioca pudding, etc I still occasionally make meat loaf, pot pies, and stuffed peppers. Like Rizzuto, I have fond memories of all of those. Most of them would also have been comfort foods of the 60s or even 50s. A few more were Chicken A La King, Chicken Croquettes, Glazed Ham with Pineapple, Stuffed Capon, Three-Bean Salad, Deviled Eggs, Pot Roast, Green Beans Amandine, Navy Bean Soup, Grilled Cheese, Oyster Stew, Molded Jello Salad, Pineapple Upside Down Cake, Devil's Food Cake, Coconut Custard Pie. Various Canapés and stuffed Celery Stalks. |
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Post by rizzuto on Jul 10, 2024 18:18:46 GMT -5
I love all that kind of stuff, especially Meat Loaf and Sheppard's Pie. Here is a really good recipe for Meat Loaf: Ingredients: 4 tbsp butter 1 ½ pounds lean ground beef 1 pound ground pork 1 small onion, finely minced ½ of one large green bell pepper, finely minced 5 cloves garlic, finely minced 2 eggs ½ cup heavy cream 1 cup plain bread crumbs 2 tablespoons chopped fresh parsley 1-2 tablespoons chopped fresh basil 3 cups beef broth (we used 3 tsp. Better than Bouillon Beef mixed with 3 cups of boiling water) 4 cloves garlic coarsely chopped 4 tablespoons flour 8 tablespoons water Cajun Seasoning (e.g., Paul Prudhomme's Meat Magic) salt black pepper Directions: Preheat the oven to 350 degrees F. Use 2 tbsp butter to grease a 9×13 baking pan. In a saute pan, melt 2 tbsp butter and sauté onions and bell pepper until softened and onions are translucent. Add minced garlic to vegetables and stir until fragrant. Remove from heat and allow to cool. Add parsley and basil to vegetables. Place the beef and pork in a large bowl and season generously with Cajun seasoning and black pepper. Add eggs, bread crumbs, heavy cream and vegetable mixture to meat and mix together. Form the meat into a loaf and place in the greased pan. Make beef broth and add coarsely chopped garlic to liquid. Pour the broth over the meatloaf and bake uncovered for 1.5 hours. Baste the loaf with a bulb baster several times during the 1.5 hour baking time. When baking time is over remove the 9×13 pan from the oven and use a bulb baster to transfer broth from baking pan into a skillet or saucepan and heat to a low boil. Whisk together flour and water in a bowl and add to broth. Whisk constantly while the gravy thickens. Add salt and pepper to gravy as needed. Serve gravy over meatloaf and mashed potatoes. My recipe has similar ingredients. Instead of basil I use thyme and savory. Yummy with mashed potatoes and green beans. I'm going to try your recipe. I have lots of basil growing. As with Sheppard's Pie, I made a Cajun version from Paul Prudhomme's recipe. It was complicated but delicious. I haven't made it in a long spell. I love those old time stick to your ribs recipes. Paul Prudhomme's recipe for Sheppard's Pie is wonderful - and takes a lot of time to julienne all those vegetables, but it is well worth it. |
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Post by laurenfrances on Jul 10, 2024 18:23:29 GMT -5
Does anyone still make dishes popularized in the 70-80s? Let me list a few. Salisbury steak, Meat loaf, beef stroganoff, Sheppard's pies. stuffed peppers, tuna casserole, sloppy joe, pot pies, stuffed cabbage rolls, American goulash, tapioca pudding, etc I still occasionally make meat loaf, pot pies, and stuffed peppers. Like Rizzuto, I have fond memories of all of those. Most of them would also have been comfort foods of the 60s or even 50s. A few more were Chicken A La King, Chicken Croquettes, Glazed Ham with Pineapple, Stuffed Capon, Three-Bean Salad, Deviled Eggs, Pot Roast, Green Beans Amandine, Navy Bean Soup, Grilled Cheese, Oyster Stew, Molded Jello Salad, Pineapple Upside Down Cake, Devil's Food Cake, Coconut Custard Pie. Various Canapés and stuffed Celery Stalks. OMG. you're making my mouth water. Coconut custard pie, and pineapple upside down cake. And who can forget chicken a la king, glazed ham with pineapples and pot roast! Time to make some oldies but goodies. |
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Post by laurenfrances on Jul 10, 2024 18:25:46 GMT -5
My recipe has similar ingredients. Instead of basil I use thyme and savory. Yummy with mashed potatoes and green beans. I'm going to try your recipe. I have lots of basil growing. As with Sheppard's Pie, I made a Cajun version from Paul Prudhomme's recipe. It was complicated but delicious. I haven't made it in a long spell. I love those old time stick to your ribs recipes. Paul Prudhomme's recipe for Sheppard's Pie is wonderful - and takes a lot of time to julienne all those vegetables, but it is well worth it. Indeed lots of prepping is required but delicious. I have Paul Prudhomme's cookbook. |
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