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Topic: November.....The Main Dish.....Recipes From the Back of Boxes....

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Subject: November.....The Main Dish.....Recipes From the Back of Boxes....
Date Posted: 10/26/2013 8:11 AM ET
Member Since: 11/28/2007
Posts: 5,107
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Just whetting everyone's appetite by jumping ahead a little beecause I just perused chapter 2 and found 3 recipes I already need to try.

That said, I'm off to pop the popcorn I need for my second appetizer.....

Date Posted: 10/26/2013 10:18 AM ET
Member Since: 1/12/2012
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I'm glad you put this topic up early.  I've been running through the second chapter as well.  There are several I want to try.

 

The first one is the West Coast Broiled Flank Steak on page 56.  I have all the ingredients for this one and may well defrost the flank steak tomorrow.

The second one is the Beefsteak with Fresh Tomato Sauce on page 57.  I'll have to cut the recipe down since I'm a family of one.

The third one is the Sweet-Sour Meatballs on page 76.  I'm actually looking for the sweet and sour meatballs for the "My Great Recipes" collection.  Those are the best I've ever had hot or cold.  I lost the recipe in a move and have never been able to find it since.

So who else has been peeking ahead?

Date Posted: 10/26/2013 12:08 PM ET
Member Since: 11/28/2007
Posts: 5,107
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Me again!!  The three I will probably make (to start anyway!) are quite different from yours, Tammy!  I am totally intrigued by the Clam Crunch, page 155.  It sounds very odd, like it can't possibly be any good, so I have to try it!!  Also the Shrimp de Jonghe on page 160, and Layered Spinach Supreme on page 179.

There are so many that sound delish!



Last Edited on: 10/26/13 12:24 PM ET - Total times edited: 1
Date Posted: 10/26/2013 2:22 PM ET
Member Since: 1/12/2012
Posts: 266
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I'm not much for seafood but I'm still interested in how the recipe comes out.

Date Posted: 10/27/2013 3:37 PM ET
Member Since: 7/10/2011
Posts: 2,353
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OK, couldn't wait.  I made the Best Ever Meatloaf on page 74.  Loved it, hubby raved.  I may never go back to a tomato sauce for meatloaf again.

Date Posted: 10/27/2013 7:29 PM ET
Member Since: 1/12/2012
Posts: 266
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I did the West Coast Broiled Flank Steak.  I substituted key lime juice for the lemon juice.  It was wonderful.  I will definitely marinade for 24 hours next time to get that tropical flavor throughout the entire steak.  The scoring is very important in this recipe in my opinion.

Date Posted: 10/28/2013 8:22 AM ET
Member Since: 11/28/2007
Posts: 5,107
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Tammy, lime juice seems more suitable for that recipe than lemon juice.  Glad it was so good.

Date Posted: 10/28/2013 5:52 PM ET
Member Since: 7/10/2011
Posts: 2,353
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Sounds good, Tammy, great idea.  You are on a lime roll!  Did you get your lime cake mix?

Date Posted: 10/28/2013 7:11 PM ET
Member Since: 1/12/2012
Posts: 266
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Nope it hasn't come in yet.  But I look everytime I go.  I may have to get on the corporate website.  Sometimes corporate types don't respond to us villages like they should.

Date Posted: 10/31/2013 10:20 AM ET
Member Since: 11/28/2007
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Well, I made the clam crunch....and I like them!  I would make these again.  The recipe said it would make 8, but my batch only made 6.  However, they were simple to make, and a good way to use up a can of chopped clams I bought on sale a while back that I had no idea what to do with.  With some sour cream, these were tasty!  Odd, but tasty.  I'm brown-bagging some for lunch today.

Date Posted: 10/31/2013 12:48 PM ET
Member Since: 1/12/2012
Posts: 266
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Well it's time to make up the grocery list so I went through the main dish recipes to see what sounded good for november knowing that the end of the month will be turkey leftovers lol.

I'm going to get the ingredients for the Chicken Kiev, the Chalet Casserole, and the Breakfast Sausage Apple Pie.  I usually have the commerically made chicken kiev and it's not bad but it's alittle rubbery.  And I love the idea of breakfast for dinner.  And I'd like to increase my casserole experience.  My mom had something against them so I never had them as a kid. 

Date Posted: 10/31/2013 8:48 PM ET
Member Since: 1/12/2012
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Had the Beefsteak with Fresh Tomato Sauce tonight.  I didn't care for it.  There was nothing wrong I've just had a much better tomato sauce for steaks.

Date Posted: 11/1/2013 9:28 AM ET
Member Since: 7/10/2011
Posts: 2,353
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I like having breakfast for dinner too.  Sometimes when I have baked a big ham and have leftovers, I'll serve a ham slice with pancakes. 

Tammy, I made that Country Style Chicken Kiev on page 142 when we did this the last time.  I liked it, but there is too much butter sauce and it made it a bit greasy.  If I do it again, I will put the sauce on the side to just have a little bit, like a drizzle for each serving instead of floating in it.

Date Posted: 11/1/2013 10:20 AM ET
Member Since: 1/12/2012
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wow that bad huh?  I may just remove that recipe entirely.  Thanks for the heads up.

Barb S. (okbye) - ,
Date Posted: 11/1/2013 2:14 PM ET
Member Since: 3/14/2011
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To be fair Chicken Kiev is supposed to end up in a quite a bit of butter. It's an old school, pre-maybe-10-tons-of-butter-isn't-the-best-option recipe. Nothing wrong with changing it up but that's kind of the focus of the recipe. Baked chicken breast is usually tough and rubbery, the butter is suppsed to countercat that.

Date Posted: 11/1/2013 4:45 PM ET
Member Since: 1/12/2012
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Now I'm thinking experiment.  But I'm not sure if I want to experiment with something that might create a greasy mess.  I'm suppose to be doing low fat.  50 to 100 units per day.  I usually stay under 50.

Date Posted: 11/3/2013 7:25 AM ET
Member Since: 11/28/2007
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I'm definitely going to try soon the meatloaf Carole made last week.  I love a good meatloaf!!

Also, I would be unthrilled with a chicken kiev that didn't drip of butter.  It's all about the butter there, ya?  So I would be nervous yet highly interested to hear about a low-fat version that actually tasted good.  Please post about your experiment, Tammy.

Next up for me will be the Classic Crab Newburg on page 167.  I really like finding simple recipes and this one seems exceedingly simple.  Hopefully it will taste good, too.

Date Posted: 11/3/2013 9:30 AM ET
Member Since: 1/12/2012
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I'm reminded of the last time I went looking for a simple recipe.  It was a Julia Childs Cookbook.  My husband had signed me up for a desert at the company potluck.  We hadn't been married long and he didn't know I didn't cook at that time.  I found a recipe for merange cups.  1/4 of a tsp of cream of tartar how important could it be, right?  I left it out.  The merange cups were brick hard and wouldn't come away from the baking pan because of course I had no parchment paper so I left that off as well not knowing I could substitute.  I never look for simple recipes any more.

Date Posted: 11/3/2013 4:03 PM ET
Member Since: 10/24/2008
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I'm going to make the Best Ever Meat Loaf for dinner tonight.

Date Posted: 11/3/2013 4:32 PM ET
Member Since: 1/12/2012
Posts: 266
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good luck

 

Date Posted: 11/3/2013 6:17 PM ET
Member Since: 11/28/2007
Posts: 5,107
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Tammy:  re:simple:  ouch!  LOL!!

 :  )

 

Date Posted: 11/3/2013 7:58 PM ET
Member Since: 1/12/2012
Posts: 266
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What can I say I'm the poster child for the "trial and error method" of learning.

Date Posted: 11/3/2013 10:08 PM ET
Member Since: 1/12/2012
Posts: 266
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What can I say I'm the poster child for the "trial and error method" of learning.

Mary (mepom) -
Date Posted: 11/6/2013 9:22 PM ET
Member Since: 1/23/2009
Posts: 1,192
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I recieved the cookbook from PBS, yesterday. Cannot wait to try and comment.

Thanks for the recommendation. 

 

Date Posted: 11/7/2013 8:36 PM ET
Member Since: 7/10/2011
Posts: 2,353
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About the Kiev, I agree it should taste like butter, it just doesn't need to drown in it.  I'll make it again, but just use a bit less than the recipe calls for.  We eat lighter these days than the era those recipes were popular.

I did try the Veal Parmigiana page 90, used chicken cutlets pounded to about a 1/4 inch thickness instead of the too-expensive-for-me veal, and I substituted real grated Parmesean cheese from the cheese aisle instead of the powder in a can.  Overall, a winner.

Tammy, LOL, amazing what a little cream of tartar can do, huh?

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