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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
Moderator_Sky
Posts:
1,521
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Re: Need different beef ideas
Posted:
Dec 21, 2008 10:09 PM
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> Moderator Sky,
> This is also my daughters favorite soup--found this
> copy cat recipe and it is really good--you should try
> it.
>
> Zuppa Toscana Soup
>
> 1 lb. spicy Italian sausage - crumbled
> 1/2 lb. smoked bacon - chopped
> 1 qt. water
> (2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
> 2 lg. russet potatoes - scrubbed clean, cubed
> 2 garlic cloves - peeled, crushed
> 1 med. onion - peeled, chopped
> 2 cups chopped kale OR Swiss chard
> 1 cup heavy whipping cream
> salt and pepper - to taste
>
> -In a skillet over medium-high heat, brown sausage,
> breaking into small pieces as you fry it; drain, set
> aside.
> -In a skillet over medium-high heat, brown bacon;
> drain, set aside.
> -Place water, broth, potatoes, garlic, and onion in a
> pot; simmer over medium heat until potatoes are
> tender.
> -Add sausage and bacon to pot; simmer for 10
> minutes.
> -Add kale and cream to pot; season with salt and
> pepper; heat through
I posted on that other thread too soon I see! I will be trying this!! And soon!!
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Posts:
4
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Re: Need different beef ideas
Posted:
Dec 20, 2008 5:14 PM
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I have a friend whose husband is a chef at Olive Garden and they did send her and her husband to Tuscany to atten a cooking school. Whether they cook it or not they do send their chefs to cooking schools in Italy.
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Posts:
255
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Re: Need different beef ideas
Posted:
Dec 16, 2008 6:39 PM
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Moderator Sky,
This is also my daughters favorite soup--found this copy cat recipe and it is really good--you should try it.
Zuppa Toscana Soup
1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste
-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through
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Posts:
1,787
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Re: Need different beef ideas
Posted:
Dec 16, 2008 2:54 PM
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DocChuck, that does look good. I'll have to make that for the girls at Scrabble night next week.
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Posts:
121
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Re: Need different beef ideas
Posted:
Dec 16, 2008 1:36 PM
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Most of the foods at places like Olive Garden and Red Lobster come pre-cooked and pre-packaged--all the cooks have to do is warm them up and cook the pasta.
There is nothing "wrong" with that, considering how many people eat in these restaurants.
What is wrong is that the food isn't Italian.
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Posts:
49
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Re: Need different beef ideas
Posted:
Dec 16, 2008 1:35 PM
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THAT looks really good...thanks!!!
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Posts:
158
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Re: Need different beef ideas
Posted:
Dec 16, 2008 1:26 PM
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Rather than eat the slop served at Olive Garden, make something delicious and wholesome.
Fettuccini with Chicken Cream Sauce
6 Tbsp. Butter, divided
1 lb. Cremini Mushrooms, sliced
1 lb. Chicken Breasts, sliced into strips (like small “fingers”)
Seasoned flour for dredging
1 Lg. Onion, sliced
¼ to 1/3 lb. Prosciutto, cut into shreds
1 cup Dry White Wine
1 28 Oz. Can Diced Tomatoes
1 half pint Heavy Cream
S&P
Spinach Fettuccini
Grated Chesse
Melt 2 Tbsp. butter in large sauté pan. Sauté mushrooms until they give up their liquid. Sprinkle with salt then cook until liquid is nearly evaporated. Move mushrooms to a bowl and set aside. Wipe out sauté pan.
Dredge chicken strips in seasoned flour, patting off excess. Melt remaining 4 Tbsp. butter in sauté pan. Brown chicken strips just enough to give them color and using tongs, move chicken to the same bowl with the mushrooms. Add onion to sauté pan and cook about 5 minutes, scraping browned bits from bottom of pan. Add prosciutto shreds and cook about 2-3 more minutes. Deglaze the pan with wine, mixing thoroughly and cook until almost all the liquid is gone. Lower the heat, add tomatoes and heavy cream and stir to combine.
Return par-cooked chicken and mushrooms to the sauté pan. With a rubber spatula, fold the sauce ingredients together. Taste and adjust seasoning with salt and pepper. (Prosciutto has lots of salt, you may only need pepper.) Simmer gently about 10-15 minutes.
Meanwhile, boil the pasta till al dente. Drain pasta and pour into a shallow pasta serving bowl. Spoon some of the sauce on the pasta and mix together to prevent sticking. Plate a serving of the pasta and spoon on some of the chicken sauce mixture. Top each portion with grated chesse.
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Posts:
1,787
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Re: Need different beef ideas
Posted:
Dec 16, 2008 1:15 PM
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Your basing your opinion on that? Youtube isn't known for their hard hitting exposes.
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Posts:
289
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Re: Need different beef ideas
Posted:
Dec 16, 2008 12:35 PM
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> Actually, I have seen the chefs at olive garden
> cooking, and they do cook the food-it's not shipped
> in and reheated, so I'm afraid you have your facts
> wrong. 
Sorry but you're wrong about this one. Almost all of the food is made in a factory and shipped frozen and prepackaged to the restaurants.
http://www.youtube.com/watch?v=wWnNV2nbock
Also, they don't have chefs in any of their restaurants. Just cooks.
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Moderator_Sky
Posts:
1,521
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Re: Need different beef ideas
Posted:
Dec 16, 2008 8:53 AM
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> I personally love the zupa toscana, but it gives me
> severe heartburn, ouch!
I could go there and get the soup and salad and just eat that all night. That has to be my most favorite soup EVER. I've tried copy cat recipes, but I can never seem to find one that really does the recipe justice.
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Posts:
128
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Re: Need different beef ideas
Posted:
Dec 15, 2008 10:54 PM
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cookaholic,
it's true believe it or not...I worked at an Olive Garden, and they really sent the kitchen manager to Tuscany to learn more about the recipes.
Also, the only thing that comes in bags are portions for chicken/veggies.
I personally love the zupa toscana, but it gives me severe heartburn, ouch!
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Moderator_Deanne
Posts:
1,706
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Re: Need different beef ideas
Posted:
Dec 13, 2008 9:21 PM
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> > shepards pie is always good, although
> traditional
> > shepards pie is made with lamb, i have always
> made it
> > with ground beef, gravy, a combo of peas,
> carrots and
> > corn, and layered it with mashed potatoes and
> topped
> > with cheese... not the healthiest, but its
> great
> > comfort food!!
>
> i agree with you shephards pie is one of the best
> comfort foods around!!! yummy
It was a staple in my house when I was growing up, and is one now for my kids. There is something about shepherds pie that lasts through the generations.
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Posts:
24
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Re: Need different beef ideas
Posted:
Dec 13, 2008 7:16 PM
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> shepards pie is always good, although traditional
> shepards pie is made with lamb, i have always made it
> with ground beef, gravy, a combo of peas, carrots and
> corn, and layered it with mashed potatoes and topped
> with cheese... not the healthiest, but its great
> comfort food!!
i agree with you shephards pie is one of the best comfort foods around!!! yummy
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Posts:
55
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Re: Need different beef ideas
Posted:
Dec 13, 2008 5:24 PM
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> > authentic or not, olive garden is pretty darn
> > good!!!...hmmm, their test kitchen is in
> tuscany
> > after all...
>
>
> ROTFLMAO! THANKS! That's the biggest laugh I have
> had iall day. "Tuscany"
>
> Olive Garden doesn't even cook the food they serve in
> their restaurants. It all comes out of a big
> industrial kitchen and is shipped out and heated up
> before service. YUCK.
>
> Their food is crap, IMO. If you've had good Italian
> food you'd never eat at Olive Garden unless you had
> to (I have to when my boss takes us all out.)
Actually, I have seen the chefs at olive garden cooking, and they do cook the food-it's not shipped in and reheated, so I'm afraid you have your facts wrong.
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Posts:
939
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Re: Need different beef ideas
Posted:
Dec 9, 2008 2:16 PM
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>Fette Sau, kopperhead, Ava Dart... just curious, what
> restaurants do you frequent?
>>from what i gather, only the finest... must be nice...
Not necessarily- often (especially w/ethnic foods) you can find incredible authentic restaurants that are really super cheap. You just have to be willing to go outside your comfort zone a bit. (And it helps to live near a big city or area w/a large amount of immigrants). Go to China town and walk into practically any mom & pop shop (preferably where there are a lot of locals eating). You'll great great authentic food for only a couple of bucks. Same goes for the other nationalities. Those are the types of places where we'll tend to eat if we need cheap fast food. I love the fancy places, too- but they need to be saved for only once or twice a month!
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