"September 2017" "What's for Dinner?"

Niagara Visitor wrote:A friend is planning to leave area of  Ontario  (on Saturday) to go to Florida to help her sister move from one place in Florida to a new one........ who knows if either will exist in a few days.  

And, there's no climate change?????? right?????

bethk wrote:Let's just hope and pray everyone finds safe harbor and weathers this storm without problems.

I got my hair cut this morning and my hairdresser said some friends of hers were going to evacuate from The Villages to their home in Indiana.  They drove 20 minutes to the I-75 entrance where the Florida Turnpike merges into I-75 north......it took them 2 hours to get to the next exit north, Bellevue, so they exited and drove back to their home in The Villages.

So, let me say right now in case when this storm hits on Sunday ~ if you don't hear from me it's more than likely because we have lost internet, maybe power, most likely our sanity.....

but we'll be fine.  We have a way to heat food on our grill (which will be sitting in our garage for easy access ~ plenty of ventilation), we have lots of water & ice.  We'll be fine.

Bugster2 wrote:My nephew can't leave Miami. He is in medical school and can't miss class.

bethk wrote:Well I'm happy to say the Krafty Crescent Lasagna is as good today as it was in 1979!  Mr. Amazing even had a small second helping ~ big shock!

I was reading the assembly instructions and thought it rather vague....I ended up doing what I've always done (which is seldom as written....LOL) and made a flat, approximately 9" X 13" sealed package.  I put the first layer of crescent roll on a sheet of parchment and stretched it to get it to be the shape I wanted.  Then I layered some mozzarella slices, half the cooled meat mixture, topped with the cold cottage cheese/cheese/egg mixture that I blitzed until smooth in my mini chopper, then 'finger sprinkled' the second half of the cooled meat mixture and topped with more sliced mozzarella.  Finally, I shaped my second crescent sheet on a piece of parchment and turned it on top of the whole thing, trimming where needed to have the bottom sheet able to fold over the top and sealed with a fork, being careful to not have any holes.  

I brushed the whole thing with some half and half and sprinkled with sesame seeds.  Since my fillings were all done earlier in the day and cooled in the refrigerator I lowered the oven temperature to 350° and baked for about 30 + minutes, until golden brown.  I let it sit for about 10 minutes before I sliced into it.

Imelda HL wrote:

Beth, I'm checking in to see if you are okay.. and I'm glad you are

I made some Lasagna too yesterday, I'm going to see my mom this end of month, so I'm starting to cook for Dirk, Lasagna is one of his favorite, I had made some meatloaf which I mixed the meat with some Spaghetti squash ( it was good, really, it has creamy texture ). I'm interested with your crescent lasagna too, I'm going to try to make some, I still have some of the meat mixture and load of cheese in my fridge

Today I made some potstickers, I stuffed them with chive and cabbage and the usual meat/shrimps, I'll give a dozen of them to the Fr. A, the  priest at our church

Lasagna

NormM wrote:I didn't realize how long it had been since I posted here.  Charlie spent a few days in a clinic because of delayed emotional problems related to the diviorce.  I got a new toy and there is a learning curve in getting the best results. I tried it today by trying to adopt a fried Korean chicken wings recipe to this oven. It is a Cuisinart Convection/steam oven.  The chicken turned out moist, tender and very good but not with the crispy outside skin like I expected.  I am sure it was my fault. I need to read more in the manual and experiment more. It makes good toast and is supposed to do well at baking bread.  Cheesecake and custards aren't supposed to need water baths when cooking.

NormM wrote:I didn't realize how long it had been since I posted here.  Charlie spent a few days in a clinic because of delayed emotional problems related to the diviorce.  I got a new toy and there is a learning curve in getting the best results. I tried it today by trying to adopt a fried Korean chicken wings recipe to this oven. It is a Cuisinart Convection/steam oven.  The chicken turned out moist, tender and very good but not with the crispy outside skin like I expected.  I am sure it was my fault. I need to read more in the manual and experiment more. It makes good toast and is supposed to do well at baking bread.  Cheesecake and custards aren't supposed to need water baths when cooking.

NormM wrote:I thought brushing it with oil would help crisp it up but I'm told that it crisps up if you put nothing on it except maybe some dry seasoning and cook it at 450º.

NormM wrote:It is capable of both radiant and convection. It can also cook with radiant. convection and steam. Or just steam. It be a toaster oven, it can cook at very low temperatures so you can do some sous vide-ish things or broil or bake.  It's smaller than a Breville Smart Oven though.

https://www.bedbathandbeyond.com/store/product/cuisinart-reg-steam-and-convection-oven/1041571088?mcid=PS_google_nonbrand_kitchenelectrics_&gclid=CjwKCAjw_8jNBRB-EiwA96Yp1l2yNCwgy5gS_481hDbT9BUUc_FJZ6rvmMrKsrK7Zq5juGMXUD6FchoCVy4QAvD_BwE

Beth wrote:I did NOT realize, as I've not purchased crescent rolls in years, that they now come in crescent SHEETS, not perforated into triangles.  Sure made it easier to stretch into a large rectangle shape for the top and bottom layers of the dish.  I also altered the recipe by adding additional mozzarella slices on the bottom, under the meat / faux ricotta filling to help seal the bottom so the meat mixture doesn't make for a soggy bottom.