Subj : Re: Done Right
To   : Ruth Haffly
From : Dave Drum
Date : Thu Aug 28 2025 06:25:34

-=> 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.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
 * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

.