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Tropicalsenior

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    San Joaquin Costa Rica

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  1. Does anyone have any advice, perhaps a simple recipe, for cooking red lentils in the IP?
  2. Tropicalsenior

    Dinner 2020

    @rotuts thank you! Some really great ideas!
  3. Tropicalsenior

    Dinner 2020

    @rotuts great idea! I've always loved the big shells but they were real PIA to stuff and keep from breaking. We have been able to get a new pasta down here that is wonderful and they have the great big shells that I have been wanting to try. Now I can. I'm still going to let it sit in the refrigerator for 24 hours before I bake it. I also like the idea of putting cornstarch in the sauce to thicken it. I'm going to try that today when I make some stromboli because the sauce always seems to turn watery and break through the crust. Thank you.
  4. Tropicalsenior

    Dinner 2020

    I did find that it was necessary to soak them in hot water for a few minutes to be able to trim them to size. Otherwise they just shatter when you try to cut them. Then I throw the trimmings in with the cheese layer and there's no waste. I have tried it both ways, cooking immediately and waiting a while. I still prefer to make it ahead of time.
  5. Tropicalsenior

    Dinner 2020

    It looks delicious and it is a beautiful presentation. I went to Google for this and they gave me 50 different kinds of recipes and definitions. Could you please elaborate a little bit on your version.
  6. Tropicalsenior

    Dinner 2020

    I use these all the time and I really like them but I found out that they do a lot better if you use a thinner sauce. If I have a thick sauce I just add a little water. Then I cover it and leave it for a few hours (up to 24 hours) in the refrigerator.
  7. Tropicalsenior

    Dinner 2020

    Forget about the chicken, check out this.
  8. Mine is farfalle. I have no idea why but I just don't like it.
  9. I have cooked several things in barbecue sauce in the IP, little ribs, pieces of pork belly, and pulled pork. I have found that the thing that makes the flavor pop is to coat them with a thin layer of barbecue sauce and pop them under the broiler for a few minutes. It should work with a roast.
  10. Tropicalsenior

    Dinner 2020

    Then you have got to try it grilled on good sourdough bread. One of the best grilled cheese sandwiches ever.
  11. Tropicalsenior

    Dinner 2020

    Be very careful how you knock the blue box. That stuff has fan clubs and they will get you!
  12. Tropicalsenior

    Dinner 2020

    Puddings, porridges, it doesn't matter how the raisins plump in them because they have enough moisture to do the job. But if you put dry raisins in baked goods the moisture that is used to plump the raisins has to come out of the final product and can cause it to be dry. I always have a jar of raisins in the refrigerator covered with rum. Then when I put them in baked goods they are preplumped and delicious.
  13. Tropicalsenior

    Dinner 2020

    Damn, girl, you have come a long way! That is absolutely gorgeous. Time to change your moniker to: Cancookandproudofit.
  14. I have been told that they make aluminum pans that can be used in microwaves and some microwaves that can tolerate TV dinner style trays, but having once lost a microwave to a twist tie from a bread wrapper I have never been tempted to put aluminum in my microwave since. if you decide to go the fresh then frozen route as we did, we made four entrees a day on a rotating basis so that we always had a variety in the freezer. It depends on how heavy you want to go into it. It's a lot of work but people really love what they considered to be a home cooked meal without all the preservatives.
  15. I used to work for a deli that did a lot of catering. A lot of our entrees we sold as takeout food also. They were always baked just to the point of coloring. We sold them the first day as fresh entrees and anything that was left the first day went into the freezer immediately. I have no idea what it was called but we had containers that could be used in the microwave or the oven. We found that most people when they want take out they want convenience and they don't want to wait for the full bake time of a product. We didn't sell any pot pies but I have made them and put them in my own freezer
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