Dale Shipp wrote to Dave Drum <=-
Quite some time ago, Gail and I had a lobster roll someplace in CT
during one of the picnics. I don't recall if it was warm or cold, mayo
or butter -- but it was good. More recently, we went to Panera Bread where I had a lobster roll (about $16) and Gail had something else
(about $7). She had the better sandwich! The lobster roll was
probably like what you describe as the Maine style. YUK.
Was that when we visited Abbott's Lobster-In-The-Rough on our
excursion to Mystic Seaport? I seem to remember Burt and/or Shirley ordering a lobster roll at the last stop on one of the Clam Crawls put
on by our late friend, MLoo. I think it was at Woodman's as it was somewhat more elabourate than our previous stops.
I believe it was then, or a previous CT picnic. We went from where we were staying to the south, nearer the coast, and stopped at a lobster shack that CT Dave had recommended. Their lobsters were babbies but
their lobster rolls were great.
IIRC Georgia and I split a 2 pound lobster on that side trip. So your
trip may have been at a different picnic.
I recall this recipe as being pretty good. You might want to make some changes if you try it, e.g. thighs vs. breasts and not FF or LF ingredients.
Fat free sour cream is analogous to meat free pork chops.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Crockpot Ranch Chicken
Categories: Easy, Crockpot, Tested
Yield: 4 Servings
4 ea Boneless chicken breasts
(still frozen)
There was a call for a 6 oz can of sliced mushrooms, drained. Where fo
you get those. I have only seen canned mushrooms in 4 oz and 8 oz (or
larger) sizes.
I have a very similar recipe (w/pasta) that I collected before I gave
my instant pot to my sister-in-law. My mental taster says it should be
pretty good.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Instant Pot Chicken Bacon Ranch Pasta
Categories: Poultry, Pasta, Cheese, Pork, Potatoes
Yield: 8 Servings
1 1/2 lb Boned, skinned chicken
1 lb Uncooked trottole, cavatappi
- cellentani or rotini pasta
4 c Broth
1 ts Garlic powder
3 tb Dry ranch dressing mix
14 1/2 oz Can petite diced tomatoes
8 oz Cream cheese
1/2 c Milk
1/2 c Parmesan cheese
6 sl Crispy bacon; crumbled
3 lg Handfuls of baby spinach
+=OR=+
10 oz Broccoli florets
Salt & pepper
There are two methods of making this pasta. The first
way you cook the chicken pieces whole and then slice
them. This method is nice if you have frozen chicken
pieces and you don't want to thaw them. I believe that
this method lends itself to juicier chicken. With this
method you'll need to cook your pasta using the pot-in-
pot method.
The second way takes less cooking time because you cut
up the chicken first and it cooks quickly.
METHOD 1 Good for frozen chicken and if you want juicy,
sliceable chicken.
Add a half cup of water or chicken broth to the bottom
of your Instant Pot. Add in the chicken. Lightly salt
and pepper the chicken. Pour the pasta into a pan* that
fits inside your Instant Pot and then add 4 cups of
chicken broth into the pan. Cover the pan with foil.
Lower the pan on top of the chicken using a sling or a
trivet** with long handles.
*
https://tinyurl.com/yxyw4yx7
**
https://tinyurl.com/qoqazpd
Cover the pot and secure the lid. Make sure valve is set
to sealing. Set the manual/pressure cook button to 10
minutes (for thawed chicken) or 12 minutes (for frozen
chicken). When the time is up let the pot sit there for
5 minutes (display will say L0:05) and then move the
valve to venting. Open the pot.
Use hot pads to carefully remove the pasta pan. Set it
aside. Remove the chicken and slice it up on a cutting
board. Discard the cooking liquid in the Instant Pot.
Pour the pasta back into the empty Instant Pot and turn
the Instant Pot to the saute setting. Add in the garlic
powder, ranch dressing mix, diced tomatoes, cream cheese
and milk. Stir and let the cream cheese melt. Once the
cream cheese is melted and incorporated add in the
chicken, bacon, spinach or broccoli (see note) and
parmesan cheese. Stir until spinach is wilted down.
Taste test and add salt and pepper to taste. You may
also want to add in additional milk to make it a looser
consistency.
METHOD 2: Cut your chicken into bite size pieces. In the
order listed add chicken, pasta, 3 1/2 cups broth,
garlic powder, ranch dressing mix and diced tomatoes
into the Instant Pot. DongCOt stir.
Cover the pot and secure the lid. Make sure valve is set
to sealing. Set the manual/pressure cook button to 3
minutes for pasta with more bite and 4 minutes for
softer pasta. When the time is up let the pot sit there
for 5 minutes (display with say L0:05) and then move the
valve to venting. Open the pot.
Turn Instant Pot to the saute setting. Add in the cream
cheese and milk. Let the cream cheese melt, stirring
often. If the sauce is too runny you can make a
cornstarch slurry (stir 2 Tbsp water with 2 Tbsp
cornstarch until smooth and then add mixture to the
pot). Once the cream cheese is melted and incorporated
add in the bacon, spinach or broccoli (see note) and
parmesan cheese. Stir until spinach is wilted down.
Taste test and add salt and pepper to taste. You may
also want to add in additional milk to make it a looser
consistency.
Yield: 8 servings
RECIPE FROM:
https://www.365daysofcrockpot.com
Uncle Dirty Dave's Archives
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