Betty Crocker’s Rotisserie of Recipes
A few words for this post today, which is my first post of this WordPress Blog ~ Brut Imperial Antarctica (an adlib name with no more meaning than to sound groovy — maybe); I will elaborate more on this theme on the intention page or pages for the Blog’s determinism, but I wanted to begin with a feature of some of the key groups of food & recipe sources I hope to promote on this Blog as I am not an accomplished cook of my own right. So, Betty Crocker & Pillsbury & Kraft & Campbell’s & others hope to feature into this Blog from my subscribed email often, but there will be more sources from other locations like Willima Sonoma Taste and My Recipes and Mr. Food and Food Lion and so forth, as well as I hope (hoping not to incur copyright issues), reposts from the blogs of other foodie blogs (with all rights reserved for themselves of course).
So I have begun.
When I first started cooking chinese recipes one of the first things I made was chicken chow mein. Since it is what I cooked for supper tonight I thought about making it years ago. Our kids were little and picky eaters and they drove me crazy when I cooked chinese recipes. It totally bugged me when they would pick things out and refuse to eat all the stuff in the dish. Mushrooms, peppers, water chestnuts, and other things got pushed to the side. I guess in those early years of my cooking chinese and other recipes I was a grouchy cook. I would give the kids heck for refusing to eat what I had worked at making. Thankfully I changed and so did they, now I don’t use somethings and they stopped being picky.
Today I decided to make a stir fry, getting sick of chicken, so it’s pork tenderloin today. Next shopping trip Monday, I have flank steak on my list of things to get. Will also be looking for a roast of beef and maybe even a turkey. I don’t think my wife could ever get tired of having chicken but for me there is a limit to eating chicken. Thankfully I had a half a pork tenderloin in the the freezer and I am making a different stir fry with it. When we decided to start only shopping once a week I started looking for dried shiitake mushrooms, all the stores were out of them. Last week I found them in our Superstore so they quickly went into the cart. Normally I have them in the cupboard but used the last of them last summer. I kept putting off buying a…
This is likely the last time I will make stew until the fall. We found a good buy on pork sirloin steaks on our weekly shopping trip. Since the package contained enough for 2 meals my wife decided I should make stew out of half of them. So supper tonight is like a lot of the things I cook, something my wife wanted. Because I like to have fun with what I cook, and stew is something that just about anything in the pot work. I just went with what I thought would taste good. Garlic had to be part of it because just about everything I cook has garlic. Stew is an easy thing to make, meat, vegetables, stock, and spices, brown the meat and throw stuff in a pot. Stew is a meal that makes you feel good when you have it. It doesn’t matter what kind of…
This is another recipe that has been in the parking lot for about 40 years. The original recipe is in a very old Culross cookbook and is something my wife made when my niece Maureen was at our place for supper. We look at the original recipe and didn’t have everything to make the Culross version so used what we had. It turned out to be a very good supper with our version, but we will make it again using the original recipe. The reason we will make the original version is just to enjoy the memory. You can use your favourite meatball recipe to make the meatballs, which my wife made just after lunch. Because the meatballs are cooked in advance the cooking time is less than a normal stew
This recipe when the kids were little was something I would say we had every other month if not more often. Over the years it became something we have maybe once a year, but it has been at least 2 years since I last made it. My wife and I both like it but it isn’t what I now consider a healthy meal. It’s made with a packaged product that is very salty. Over the years, purely by accident, I guess I have become a healthy cook. My cooking became healthy because I just liked making everything myself, and wanted fresh ingredients. Now that way of cooking has become the norm of what they consider healthy cooking and eating. So my warped mind years ago brought me to now what is now considered healthy eating.
Pork buttons or pork button bones are a great thing. They are something my wife and I totally enjoy having for supper. They’re easy to cook and are always tender, as the name implies they just have a little bone that looks like a button. I was thinking about them this morning because I was making them for supper. Realized that I haven’t seen them in grocery stores in other cities, made me wonder if they were just a Winnipeg thing. There are somethings that are, Old Dutch onion and garlic chips are just in Winnipeg. Which is a shame because they are great. I have never really gone hunting for pork buttons in other cities, but I do know if I had of seen them, I would of bought them. You don’t have to have them as sweet & sour pork buttons, other sauces will work with them. I…
Pork with lots of zeal is an old recipe that was parked for to many years. I made it this January and it got one of the 2 great compliments from my wife, she said it was delicious. She asked me to make it again so that was our supper tonight. Thing was I was missing two things from the original recipe, so I made a couple of little changes. Since I don’t run to the store just because I am missing something, now it’s modify and hope it works. This wasn’t a big part to change and it still got the big compliment from my wife, it was still delicious. Yes I wish I could of run to the store but we play the hand we’re dealt. The original recipe posted Jan. 23, 2020 has white wine and parsley which I didn’t have. So I replaced the wine amount…
Recently, I’ve been posting recipes for sweet treats, so here’s a healthier recipe to balance that out! 🙂 I try to be good about eating my veggies and I eat raw veggies with dip every once in a while, but my favorite way to eat veggies is when they’re roasted. I just love them that way! They’re so easy to make—just cube or chop the veggies into bite-sized pieces, coat with an olive oil/balsamic vinegar/herb mixture, spread them out on a large sheet pan, and roast in your oven.
BRUT IMPERIAL ANTARCTICA 