Text 33323, 93 rader
Skriven 2010-01-09 06:48:00 av Dave Drum (37411.cooking)
  Kommentar till text 33317 av Dale Shipp (1:261/1466.0)
Ärende: Re: Chef Boyardee
=========================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> At 24 he opened his own restaurant, Il Giardino d'Italia in
 DD> Cleveland's Little Italy, where his spaghetti sauce became so popular
 DD> he started selling it in carry-out bottles. Sales of the bottled sauce
 DD> soon surpassed his restaurant's business, and in 1936, weary of

 DS> A similar thing happened in the Florida town where we went to high
 DS> school.  A local BBQ place called the Smokehouse had made their own
 DS> sauce.  After a while, it got popular enough that the owner sold the
 DS> restaurant and went into business making and bottling the sauce.  We
 DS> really liked it and even had a case years later that we imported into
 DS> and out of England.  His sauce was distributed by the local grocery
 DS> store, a chain popular in Florida called Publix.  I later heard that he
 DS> sold the recipe to Kraft, who promptly morphed it into something
 DS> useless.  Being a Florida product, one of the ingredients was orange.

When I was a kidlet, and during one of the periods when both my parents worked
outside the home, I sometimes used to open a tin of Chef Boyardee ravioli
(about 28 - 30 oz) and split it across three bowls to share with my sister and
brother. A sprinkle of garlic salt and a nice slice of buttered toast sprinkled
with Kraft Grated Parmesan and lightly with more garlic salt made a nice
upper.

Last year I had a 15 oz. can of ConAgra's Chef Boyardee ravioli and thought to
nuke it up for a quick supper ... EEEEEWWWWW. Nothing like the little pasta
pillows with meat stuffing that I remembered from days of yore. Already overly
salty, no amount of garlic was going to resuce this goopy, gelatiunous mess.
So, I opened a can of Ray's Brand Chilli and nuked that instead. Better all
around.

Then I put the nasty ConAgra stuff outside for the wee beasties from the nearby
forest preserve which prowl my neighbourhood seeking targets of opportunity to
nosh on. The stuff remained until the gulls and crows found it. 

Whereupon they decorated my car as a token of their thanks for the free feed.
Apparently gulls have no taste buds.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sea Bass Baked in Tin Foil
 Categories: Seafood, Wine, Herbs, Vegetables
      Yield: 1 Serving

      5 oz Sea bass filet
      5    Grape tomatoes; chopped
      2 ts Olive oil
           Salt & pepper
      1 tb White wine
    1/2 cl Garlic; sliced
      1    Sprig of thyme

  Anna Boiardi, the great niece of Hector Boiardi - one of
  the iconic Chef Boyardee company's founders - shares a
  favourite recipe. 

  Preheat oven to 400øF.

  Place sea bass filet on piece of large tin foil. Place
  chopped tomatoes and thyme on top of fish. Drizzle with
  olive oil and add salt and pepper. Begin to wrap sides of
  tin foil up - almost like you have a cube that is missing
  the top.

  Add white wine to the bottom of the fish - do not sprinkle
  over the top. Add in garlic and finish sealing the tin
  foil - creating a closed packet.

  Place the foil packet on a cookie sheet in oven and bake
  until cooked through - approx 20-25 minutes.

  Unwrap fish and serve.

  This is for one person as each piece of fish is
  individually wrapped.

  From: http://today.msnbc.msn.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

... "A pony: a big juicy one, grilled to perfection" - Baby's birthday
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