bdevill

Let the cream cheese sit on the counter, wrapped in the foil wrap, until it softens up a bit. It'll be easier to mix.

I like using the leftover rotisserie chicken to make Creamed Chicken on egg noodles, toast, biscuits or any kinda bread that looks good.

Fury's in Metairie

Steaks and hot dogs on the grill..

Saturday I'm making my first Pasta Genovese. I got some pork bellies and a nice chuck roast from Iverstine's. I'll slow cook those with onions and herbs, shred em and combine with Ziti cut pasta and Pecorino Romano cheese.. and hope it turns out as good as it looks in the video.

Bay Leaf

I baked the Rao's premade lasagna last night. Thawed at 375 degrees for 25 minutes covered with foil and 25 minutes uncovered.

Tony Accordo at Accordo Farms has awesome heirloom tomatoes. He's usually at the Saturday Farmers Market downtown when they're in season.

I was the last weekend and there were no tomatoes out yet... fwiw

So it looks like Red potatoes are the preferred potatoes.. That's what I used and they held together pretty well.

Are Yukon golds an option? Would it make much of a difference? Thanks for all the help..

This weekend I made a Potatoes au Gratin and I used a soft white cheddar cheese and Gruyere and mixed the cheese with Cream, as the recipe described. But the cheese, after cooking, had the texture of wet toilet paper. What did I do wrong? Is it the type of cheese? Did I heat the cream on too high a fire before adding the cheese? I'm at a total loss and any insight or suggestions are appreciated.

If she wants to go to a gym to lose some pounds, she could be assigned an on-staff trainer. If the trainer happens to be a man because no females are available, is she guilty of anything?