Text 33284, 104 rader
Skriven 2010-01-08 06:12:00 av Dave Drum (37373.cooking)
  Kommentar till text 33279 av Mike Roberts (1:261/1466.0)
Ärende: Chef Boyardee
=====================
-=> Dale Shipp wrote to Mike Roberts <=-

 DS> But we were younger then, and not yet wise to the ways of good
 DS> Chinese food:-}}

 MR> I hear Ya Dale, but even as a kid, for me that was bad. It's like
 MR> calling  Chef Boyardee Spaghetti in a can, Italian Cooking <grin>

But it *IS* (or was) Italian cooking ... mass produced.

From www.nndb.com

-+-
 
Raised in Italy, Ettore Boiardi was an excellent cook even before adolescence.
He immigrated to America when he was 16, taking the name "Hector" as he passed
through Ellis Island. He worked in the kitchens of several top-notch
restaurants, including New York's famous Plaza and Ritz-Carlton hotels. Often
the youngest cook in the kitchen, he grew his stylish mustache because he hoped
it made him look older.

At 24 he opened his own restaurant, Il Giardino d'Italia in Cleveland's Little
Italy, where his spaghetti sauce became so popular he started selling it in
carry-out bottles. Sales of the bottled sauce soon surpassed his restaurant's
business, and in 1936, weary of explaining the pronunciation of his last name,
Boiardi's began labeling his pre-packaged foods as "Chef Boyardee". Boiardi
sold the company to American Home Foods in 1946, pocketing $6-million before
taxes. He died in 1985, but his face still appears on cans of Beefaroni, cheap
ravioli, and other canned Italianesque food. The Chef Boyardee brand is now
owned by ConAgra.

-+-

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Ravioli In Roasted Garlic Broth
 Categories: Pasta, Sauces, Vegetables
      Yield: 4 servings
  
MMMMM---------------------------BROTH-------------------------------
      1 sm Whole head garlic
      2 c  Chicken broth
    1/2 c  Fresh herb leaves, such as
           - basil, oregano or sage
 
MMMMM-----------------------CRUMB TOPPING---------------------------
      1 tb Olive oil
      2 md Cloves garlic; peeled and
           - split in halves
    1/2 c  Fresh Italian or French
           - bread crumbs
 
MMMMM--------------------------RAVIOLI------------------------------
      2 ts Olive oil
      1 sm Red bell pepper
      1 sm Yellow bell pepper
      1 lb Ravioli (cheese, chicken
           - or spinach)
    1/3 c  Frozen peas
      2 tb Minced herb (as in broth)
      2 tb Grated Parmesan cheese
  
  To prepare the broth: Cut about 1/2 inch from the top of the head of
  garlic; wrap in foil and bake 1 hour in an oven preheated to 350
  degrees. Remove from the oven and set aside.
  
  Combine the broth and herbs in a saucepan. Put over medium-low heat to
  steep for 30 minutes. Strain. Squeeze the garlic into a small bowl and
  whisk in a few tb of the broth. Stir back into the broth.
   
  To prepare the crumb topping: Pour 1 1/2 tb olive oil into a nonstick
  skillet, add the split cloves garlic and place over medium-low heat.
  Slowly saute the garlic until golden. Remove the garlic from the pan
  and add the bread crumbs, stirring well. Saute until golden. Transfer
  to a plate and set aside.
   
  Stem, seed, and finely chop bell peppers. Heat 2 ts oil in a large
  nonstick skillet. Add the bell peppers and saute 5 minutes. Add the
  roasted garlic broth and simmer 5 minutes.
  
  Cook the ravioli according to package directions. Drain and add to the
  broth with the peas; cook 3 minutes, stirring gently. Serve in
  shallow soup bowls sprinkled with the crumb topping, minced herbs and
  cheese.
   
  The Dayton Ohio Daily News, April 10, 1996
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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