Subj : Re: Done Right
To : Ruth Haffly
From : Dave Drum
Date : Thu Aug 28 2025 06:25 am
-=> Ruth Haffly wrote to Dave Drum <=-
DD> We've got a Texas Roadhouse located on an outlot of our main shopping
DD> mall. I've never visited them. Last cooked-for-me steak I had was from
DD> Goloden Corral's buffet a few years ago.
RH> Our GC shut down in 2020 and reopened as a ghost kitchen for several
RH> take out only eateries. We looked in once, didn't see anything that
RH> struck us as "buy me for supper!" so left and have never gone back. One
RH> thing I didn't always like about GC was having to search the buffet
RH> lines for what you wanted to eat, and then it wasn't as good as when
RH> food was ordered, then brought to the table. When I go out to eat, I
RH> usually would rather not have to hunt down my food; I pay to have it
RH> brought to me.
Our GC began as a GC (pre-buffet), then trsansitioned to a Maverick Steak
House (a quick-serve cheapy w/food/salad bar), then back to Golden Corral
Buffet in a new purpose-built building. Same owners.
They closed, of course, during the pandemic. I seldom go any more (to
any AYCE) as my appetite has shrunk with my increasing age. It's hard to
eat enoough to feel I've gotten my $$$ worth without causing major gastric
distress.
DD> Good thing I like pork and chicken. Bv)=
RH> I'll have to post the recipe I got last week from AllRecipies--Pork
RH> Tenderloin With Figs & Balsamic Glaze. Made it Friday night for supper;
RH> it's a keeper. It makes enough for about 8 servings so we're going to
RH> bag and freeze a couple of meals' worth.
DD> Was it anything like this one:
DD> Title: Pork w/Figs, Pearl Onions & Mustard
DD> Categories: Pork, Fruits, Condiments, Poultry, Wine
DD> Yield: 8 Servings
RH> No, but this one does look interesting as well.
It's on my short-list to convert from "archives" to "kitchen".
Made this yesterday and sent half to by brother's house. Ms Vicky was
all-over the phone wanting the recipe. Bv)=
Next go I will add some steamed broccoli.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken-Pepper Alfredo
Categories: Pasta, Poultry, Vegetables, Mushrooms, Cheese
Yield: 4 servings
8 oz Uncooked linguine
1 1/2 lb Bones, skinned chicken; in
- 1" cubes
1 ts Garlic powder
1 ts Pepper
2 tb Olive oil
1/2 c Sliced fresh mushrooms
1/4 c Fine chopped red onion
4 sl Bacon; chopped
1 cl Garlic; minced
15 oz Jar roasted red pepper
- Alfredo sauce
1/4 c Grated Parmesan cheese; or
- more
Cook linguine according to package directions.
Meanwhile, sprinkle chicken with garlic powder and
pepper. In a large skillet, heat oil over medium heat.
Add chicken, mushrooms, onion, bacon and garlic; cook
and stir 8-10 minutes or until chicken is no longer
pink.
Drain linguine; add to skillet. Stir in Alfredo sauce;
heat through. Sprinkle with cheese.
Courtney Harris, Denton, Texas
Makes: 4 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Kitchen
MMMMM
... I burned 500 calories at lunch; left a pizza in the oven.
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