Subj : Re: Done Right
To : Ruth Haffly
From : Dave Drum
Date : Sat Aug 30 2025 06:25 am
-=> Ruth Haffly wrote to Dave Drum <=-
DD> They closed, of course, during the pandemic. I seldom go any more (to
DD> any AYCE) as my appetite has shrunk with my increasing age. It's hard
DD> to eat enoough to feel I've gotten my $$$ worth without causing major
DD> gastric distress.
RH> I know, I don't eat nearly as much as I used to, even 10 years ago.
RH> Usually with buffets, I'll get a small salad (easy on the greens), some
RH> sort of protein (maybe 2, depending on what they are), and some
RH> vegetables, then come back for a taste or two of dessert. At the last
RH> RV/radio rally in May, we went to an Amish buffet. I got a piece of
RH> strawberry/rhubarb pie to go, not that I didn't have room for it but I
RH> didn't want the extra carbs and calories as the last meal of the day.
My favourtie Asian buffet is the lunch buffet at Flavour of India. They
don'thave abominations like strawberry-rhubarb pie (not my favourite)
but they do have mango ice sream AYCE. I have to pull a gun on my self
to keep from doing stupid amounts.
RH> No, but this one does look interesting as well.
DD> It's on my short-list to convert from "archives" to "kitchen".
DD> Made this yesterday and sent half to by brother's house. Ms Vicky was
DD> all-over the phone wanting the recipe. Bv)=
DD> Next go I will add some steamed broccoli.
DD> Title: Chicken-Pepper Alfredo
DD> Categories: Pasta, Poultry, Vegetables, Mushrooms, Cheese
DD> Yield: 4 servings
RH> It does look good. We went to Costco after my doctor's appointment
RH> today, had lunch before starting to shop. They have a new item out, an
RH> Italian calzone with basically the same meats as on their meat lover's
RH> pizza. One calzone is big enough for us to split--and be well fed. We'd
RH> tried it a few weeks ago and liked it, so got it again today. There was
RH> a time I could have eaten a whole one but now, even half was pushing my
RH> limit--it was, however, quite good. (G)
I try to never go to the grocery store hungry. That certainly helps keep mr
from committing wretched excess. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: St. Anselm's Chicken Parmesan Calzone
Categories: Breads, Poultry, Cheese, Sauces
Yield: 4 servings
20 oz Pizza dough
7 Fully cooked crispy chicken
- tenders; sliced *
8 oz Shredded mozzarella cheese
1/3 c Grated Parmesan cheese
3/4 c Pizza sauce
2 tb Butter; melted
Flour; for dough
* The chicken MUST be fully cooked before baking your
calzone. You don't want to risk undercooked chicken.
It's much easier to manage cook times this way.
Set the oven @ 400oF/205oC.
If using frozen chicken tenders, cook them ahead of time
according to the directions on the package. Slice into
smaller strips and set aside.
Meanwhile, roll out the dough into a 12" circle, like
you would pizza crust.
Choose one half, and spread 1/2 cup of pizza sauce over
the dough, leaving a 1" border around the edge. Top the
same half with 1 cup mozzarella cheese, all parmesan
cheese, and chicken tenders.
Fold the other half of the dough over the filling to the
opposite edge, forming a half moon shape. Pinch the ends
together to seal.
Place calzone on a greased baking sheet and baste the
top with melted butter. Use a knife to pierce three 1/2
inch slits in the top of the calzone. Bake for 20
minutes. Remove the calzone from the oven and top evenly
(again leaving a 1" crust around the edges) with 1/4 cup
pizza sauce and about 1/2 a cup of mozzarella cheese.
Bake for an additional 10 minutes.
Remove from the oven, let cool for 5-7 minutes, and
slice into strips for serving.
YIELD: 1 calzone; serving 4 (or more)
RECIPE FROM:
https://kitchenswagger.com
Uncle Dirty Dave's Archives
MMMMM
... A burrito is a sleeping bag for ground beef.
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