Text 28554, 83 rader
Skriven 2015-06-27 01:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Crabby Appleton 890
===========================
 ML> Michelle Urvater used to be very cute. What else?
 DD> She also hosted a show, back in the glory days of TVFN (when it was
 DD> something  besides "reality schtick", game shows and thinly disguised
 DD> "infomercials")

I wasn't so certain that there ever were glory days,
but I'd not disagree if you described them as better
days.

 called "Cooking - Monday to Friday" the premise of
 DD> which was to cook a large  amount of grub on Monday and use the planned
 DD> leftovers through the week. 

Others have since run with that ball.

 DD> Title: Second Time Around Veal Stew - Marengo Style

Not sure whether this is worth starting another battle,
but that's going pretty far afield from what I know
as Marengo, which contains some odd ingredients, such
as eggs and crayfish (or shrimp at the very least).

---------- Recipe via Meal-Master (tm) v8.05

      Title: Chicken Cacciatore Soup
 Categories: Soups-stews
      Yield: 10 Servings

      1 c  Uncooked rotini pasta
      3 cn Vegetable broth
      2    Boneless, skinless chicken
           -breasts *
      1    30-ounce jar spaghetti
           -sauce **
      1 md Onion, chopped
    1/2 ts Garlic puree
    1/3 ts Italian seasoning
      3 ts Red wine (optional)
      1    14.5-ounce can stewed
           -tomatoes ***
      1 md Zucchini sliced

  * about 8 ounces ** extra chunky, with mushrooms and diced onions. *** cut
  up in juice

  Cook rotini according to package directions, substituting 1 can vegetable
  broth for part of the water.  Cook until al dente (about 10 minutes). Drain
  and set aside.  Cut chicken breasts into a 1-inch dice.

  In a large pan, combine spaghetti sauce, 2 cans of vegetable broth, onions,
  garlic puree, chicken, Italian seasoning, red wine, tomatoes, and zucchini.
  Cook until vegetables are tender and chicken is cooked through (20 to 30
  minutes).  Add cooked rotini, and simmer until heated through.

  Yield: 10 (1/2-cup) servings Prep Time: 15 minutes Cooking Time: 40 minutes
  Difficulty: Easy

  John's Note:  On the show, she diced pre-cooked, whole chicken breasts that
  had been prepared in advance and refrigerated.  This cut the cooking time
  to 10 or 15 minutes, just long enough for the onions and zucchini to become
  tender.  I added thin raw slices of chicken and cooked according to the
  instructions.  In retrospect, it would be easier to dice cooked chicken.
  Next time I might try using grilled chicken breasts. She added the diced,
  cooked chicken before adding the cooked rotini. Want even more convenience?
  Use a package of diced, cooked chicken located in the frozen meat section
  of your supermarket.  From my observation it looked like she was cutting up
  whole, canned tomatoes not stewed tomatoes. Therefore, I substituted a can
  of Del Monte Fresh Cut Diced Tomatoes. She used a red onion. I used a
  yellow onion.  I also used whole-wheat pasta swirls and quartered the
  zucchini before slicing it. Didn't bother to process my minced garlic into
  a paste and measured an amount that was closer to a tablespoon. Haven't
  ever seen a measuring spoon that measures 1/3 of a teaspoon so I sprinkled
  the dried, Italian seasoning until I could hear the soup mixture calling
  out, "Mamma Mia".  The seasonings were perfectly balanced.  No need for
  salt and pepper.

  Source:  John Geckles, The Dinner Table

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