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Supporter
Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
Posts: 57,491
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#1876 | |
"Think BOOM!"
Join Date: Nov 2003
Location: 33.675° N 106.475° W
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Quote:
I do like an oil based roux, though. Doesn't smell quite as good as butter, but still nice. |
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Posts: 184,655
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#1877 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
http://www.foodnetwork.com/recipes/a...bo-recipe.html |
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Posts: 35,253
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#1878 | |
"Think BOOM!"
Join Date: Nov 2003
Location: 33.675° N 106.475° W
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Quote:
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Posts: 184,655
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#1879 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#1880 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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![]() I'm going to do my damnedest never to go back there ever, but if it ever arises I'm definitely seeking some consultation. |
Posts: 57,491
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#1881 |
Cast Iron Jedi
Join Date: Nov 2004
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I've spent probably a month there over the course of a small handful of visits. I love Baton Rouge. Been to Nola a few times, and aside from a few restaurants, prefer Baton Rouge.
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Posts: 35,253
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#1882 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Last night I cooked a frozen Stouffer's Cheese Lasagna. It used to be good but once again, they changed the formula and it was a huge disappointment. The lasagna noodle was so thick it was disgusting and the amount of cheese in between layers was next to nothing. There was also way too much tomato sauce and it was swimming in sauce. The only positive was the cheese on top was a decent amount.
I give it a 4 of 10 |
Posts: 51,537
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#1883 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
2 packages of frozen ravioli - I like one each of beef and cheese, but do whatever you like 1 package of shredded mozz 2 jars favorite spaghetti sauce Parmesan Preheat oven to 400. In a 9x13 dish, put a little sauce on the bottom. Put down a layer of frozen raviolis. Top with some sauce and cheese. Repeat. If you have room, repeat for a third layer. Top with more sauce and mozzarella and parmesan. Cover with foil and bake for 1 hour. Take the foil off for the last 10 minutes. |
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#1884 |
"Think BOOM!"
Join Date: Nov 2003
Location: 33.675° N 106.475° W
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Jesus... I just puked in my mouth, FMB.
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Posts: 184,655
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#1885 | |
Emporer of Mongo
Join Date: Apr 2010
Location: Milky Way
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Quote:
like could you bake a bunch up and just use as needed? keep in a ziploc in the fridge like curry paste? |
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Posts: 44,514
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#1886 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#1887 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
I'd think in the fridge it'd keep for a week or so as long as it's just the fat and flour. I'd probably go for a mason jar or something similar instead. If you spring a leak in the Ziplock you're gonna have a mess on your hands. |
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Posts: 35,253
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#1888 | |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Quote:
I was previously talking about how GREAT Mrs T pierogies are and they have remained full of filling and taste fantastic. All flavors |
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Posts: 51,537
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#1889 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
I do recall that now. I didn't think the Celentanos were that bad, but aside from homemade, I don't really have a point of reference for them. And nothing compares to homemade. I'm still a little dumbfounded at Donger's response. What's wrong with ravioli, sauce, and cheese? Unless it's the frozen ravioli you find repulsive.... |
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Posts: 35,253
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#1890 | |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Quote:
I have a pretty famous local place called "The Italian Store" in Arlington VA that I am near a few times a month but they don't make fresh ravioli on any type of schedule so it's hard to buy them. I would buy fresh from a true Italian place if and when I can find them. |
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Posts: 51,537
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